Mrs. Rorer's Philadelphia Cook Book

1525 CHESTNUT STREET, PHILADELPHIA The first and most important point in making good soup is to have the best of materials. To make our soup a perfect food we must change the solid meat into a liquid; to do this, we must first soften the fibrin, so as to draw out the juices and blood, consisting of albumen and fat; the gelatine, which exists in the bone, cartilages, membranes and skin, which is nitrogenous matter, but not nutritious; and the osmazome, that substance which gives odor and As a low degree of heat changes the albumen (which is exactly similar to the white of an egg} into a solid form, we at once see the necessity of using cold soft water. Soft water, because it makes its way into the tissues more readily than hard water, thereby softening the texture of the meat and allowing the juices to escape more easily; and we also see the importance of not boiling the soup, as the albumen on the surface of the meat immediately coagulates and prevents the gelatine, fat and osmazome from dissolving and being drawn out into the water. Salt should never be added until the soup is done, as it hardens the water; and we have found soft water is the As begins to heat a small portion of albumen coagulates, forming a fine fibrous net throughout the liquid entangling any substance that may be floating in it, bringing it first to the W surface and then settling to the bottom, showing that we must watch and skim at this time to have a clear soup. You will notice that in the recipes for Consomme and Bouillon, to clarify, we boil after adding the whites of the eggs, thereby making a perfectly clear soup, but a stimulant rather than nutrient, as we rob it of its albumen and fibrin by boiling and straining; two things which cannot exist at the same time, a very clear and a very nutritious soup. Another very important point is to have a porcelainlined or better still a granite iron kettle with a close Why? Because the juices of the meat are always acid and will act upon a metallic thereby giving the soup an inky, bitter A close cover to keep in the steam and prevent evaporation and to keep the dust and smoke out.

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i shin of beef Lean, uncooked juicy beef should form the basis of your No cooked or stale meats should be used for clear Wipe the meat well with a damp towel; now cut all the meat from the bones. the bones in of a large porcelain-lined or granite soup kettle, lay the meat on top of them, add the water and stand the kettle on the back part of the range for one hour; then place a good After about thirty minutes, the scum of the meat will gather on the surface, and the water will begin to Now place it over a more moderate fire, add one cup of cold water, and skim off the scum. Now cover the closely and let it simmer (not boil) for four hours; then add the vegetables and simmer one hour longer. strain the stock through a fine sieve, add the salt and stand at once in a cold place to cool. If you keep it in a warm place for a few hours it will not make a nice take all the grease from the surface, and it

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2 tablespoon fuls of pearl barley Wash the barley in cold water; then cover let it boil up once and it. it with boiling water and it for two; add to the stock when boiling; let it stand on the back part of the range for ten minutes; add salt and pepper, and serve.

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i pint of turtle beans T.i/2 quarts of boiling water i lemon i quart of stork If you use wine, the beans water and soak them In the morning, drain the water off and cover them again with one quart of the boiling water. Boil until tender, about two hours. Now add the stock and the pint of boiling the through a the kettle, return the soup and bring it to a boil; add salt and Cut the eggs and lemon into slices and put into the tureen, pour the boiling soup over,and serve. If wine is used, put it in the tureen with the lemon and egg-

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I pint dried beans Y^, pound of ham i^ quarts of boiling water the beans and soak them over night. In the morning drain off, and cover them the boiling water; add and boil gently two Now add the stock. Press the beans through a sieve, return them to the soup kettle and bring to a boil. Add salt and pepper, and serve with toasted bread.

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1 quart of dried white soup beans Wash the beans, cover them with water and soak over night. Next morning, drain, put them on to boil with two quarts of fresh cold water. As soon as they come to a boil, drain this water off and throw it away, this prevents the soup from being strong. Now cover again with two quarts of fresh boiling water, add a quarter of a teaspoonful of bicarbonate of soda, and until reduced to a pulp. Now press the beans through a sieve, return to the soup kettle and add sufficient the soup about the consistency of cream, add the salt, pepper and butter and serve with croutons.

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y>, pint of croutons Salt and white pepper to taste the croutons, cut stale it lightly with butter on one cut (It will take about three slices from a baker's square five cent loaf.) Place them on a tin pie dish, and put them in a moderate oven until a golden brown. Melt the stock gradually, bring it to boiling point, add Serve soup in a tureen with croutons on a separate If you put them in the soup when you it, they will become heavy and waxy before it reaches the dining room. If the soup is too it with caramel. (See recipe for making it.)

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i small carrot i sweet potato white potato ear of corn cupful of peas cupful of beans tomato i tablespoon ful of rice or barley Put into a soup cut the vegetables pieces of uniform size, otherwise the smaller ones will dissolve and impair the transparency of the soup. (There are various small tin cutters that can be purchased for this purposi'.) Put the carrot and turnip on rd after they have boiled one hour, add all the other vegetables and rice and the stock, and Let it boil up once and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 onions or 6 young leeks 2 carrots i head of cauliflower T turnip' i head of lettuce The part of ^ a gill of green peas a head of celery ^ a gill of asparagus heads Scrape and cut the carrots into slices, then into dice or with the vegetable cutters. Pare and cut the turnip; the cut the half-inch and the head of cauliflower into flowerets. Put them into a kettle, cover with boiling water, and boil fifteen minutes; then drain them in a colander. Melt the stock and bring it to a boil; put the vegetables from the colander into it and simmer half an hour. Put the peas and asparagus heads into boiling water and simmer them for twenty minutes; then drain and add them to the boiling soup, then the lettuce, cut into pieces the of a half-dollar (the lettuce cook about ten; add salt and pepper, and serve at once.

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1 pint of lentils Sprig of thyme Wash the lentils and soak them over night. In the morning drain off the water, add the stock and simmer gently the lentils are tender, about one and a half hours. Put the butter into a frying-pan and, when melted, add the cut in parsley, thyme and bay Fry (saute) to the lentils and simmer a half hour longer. Now press the whole through a sieve. it to the soup kettle, boil up once, add salt and pepper and serve with toasted bread cut into small squares.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The quantity of noodles given in recipe for noodles the stock, then it to point, add the noodles; add serve at once. use the bought noodles, four ounces be Boil and make just the same.

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1 large Spanish or three Bermudas Peel and chop into dice. in a frying pan; when hot, add the onions and stir until a nice Put the stock on to boil; when it boils, skim the onions out of butter and add them to the let them simmer, for thirty minutes, add it is ready to serve.

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2 tablespoonfuls of rice rice and put it in a sauce-pan with one pint of slowly for; add to boiling stock. Let the whole boil five minutes, add salt and pepper and serve.

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2 ounces of sago the sago through waters, then cover warm and let it for one the stock and bring it to boiling point. the sago, add it to the let it boil slowly half an very often to prevent scorching. Add and serve.

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i pint of sorrel in a sauce-pan, set the as soon as melted, put the sorrel in, and stir one minute add the stock, salt and pepper; boil three minutes. the yolks lightly, put them into the tureen, pour the boiling soup over gradually, stirring all the whiJe till thoroughly mixed. Serve with croutons.

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i pint of split peas i)^ quarts of boiling water Wash the peas in cold water (rejecting those which float) and soak them over In the morning the water off and cover them again with one quart of the boiling water. until tender, about one and a half hours. Now add the stock and the one pint of boiling water. the whole through a sieve; wash the soup kettle, return the soup, boil up once, add and and croutons.

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No. i quart can or one quart i stalk celery of stewed tomatoes i quart water or stock 2 tablespoon fills of butter % pound of ham Cut the ham into dice and fry put a the water, bay leaf, celery and carrot; let the whole simmer for one hour; then add the tomatoes and simmer again for three-quarters of an Now press the tomatoes through a sieve. Rub the together until smooth, add it to the boiling soup, and it and with croutons.

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No. i quart can or one quart of stewed tomatoes i pint of stock or water (first the best) ^ teaspoonful of baking soda 2 tablespoon fuls of corn starch or flour r small onion Put the tomatoes in a saucepan with the bay leaf, parsley, onion, and or Let all stew for fifteen minNow press, them through a fine* enough to the saucepan, return the tomatoes to it. Put it on the fire to corn starch or flour together until smooth, and stir into the soup when Now add salt, pepper, sugar and soda. Serve immediately with croutons.

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YZ teacupful of rice i tablespoonful of cream Boil together for twenty minutes the rice and stock; press them through a sieve and return them to the kettle. Beat the yolks well and add to them the cream. Add this to the stock and rice, and it over the fire for two minutes, but do not allow it to Add and it is ready to serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four-pound chicken A grating of nutmeg Clean the chicken, put it in the soup kettle with the water, bay and and two Take out the chicken and remove the white meat, which chop very fine. Put the bones and the remainder of the chicken back the kettle to simmer, while the potatoes are roasting. the potatoes are done, take out the centres and mash well. Add to them the chopped meat of the chicken, butter, nutmeg, yolks of eggs, a quarter of a teaspoon ful of a little pepper. Mix all Form into balls about a half-inch in diameter, fry them in butter until a light brown. Put them into the soup tureen. the soup, skim all the fat from the surface, season with salt and pepper, let it boil up once, pour it over the balls and serve immediately. Should you be obliged to keep this soup waiting, allow to remain hot in the kettle, and place the balls where they will keep warm. Put together at serving time.

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2 pounds of lean beef i stalk of celery, or i quart of cold water of celery seed

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the water, bay leaf, parsley, onion and celery; the closely and it on the back part of the range for two it over a good fire; at the Now place it over a moderate fire and simmer gently it to the the white of one egg with half a cup of cold water until thoroughly mixed. Wash the egg shell, mash add it In breaking the egg, take care to it so nicely that none of the yellow gets into the white as the smallest portion yellow prevent the bouillon from being perfectly clear. Now add the white, shell and water to the bouillon; let it boil hard for throw in one gill of cold water and boil five minutes longer; then take the kettle off the fire and strain through a flannel bag, add to and caramel half a teaspoonful to a quart. (See recipe for Caramel.)

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i calf's head i small carrot Sprig of sweet marjoram Wash the head well through three waters; scald it; wash it again in cold water, and soak it fifteen Be throat and nasal passages are Now put it into a soup the cold water. it to a boil and let it simmer gently for skimming it carefully until no more scum rises.

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the and spices one is done, strain and stand away to Do this the day before you want to use it; when cool, remove all the fat from the surface. force-meat balls as follows: one cup of meat from the head, chopped fine; add to it a of parsley, the grated peel of half a lemon, one raw egg, one half a teaspoonful of salt and a little black pepper. Mix well and form balls the size of a hickory nut. Fry them in butter until a golden brown. When ready to use bring the soup to boiling point, season with a tablespoonful of Worcestershire sauce, Put into a two-quart stewing-pan two ounces (two tablespoonfuls) of butter, and when it bubbles, in two heaping tablespoonfuls of Mix well, add to this the soup, stir constantly until it boils. Put the force-meat balls the tureen, the boiling soup and, use it, add one glass of Sherry or Madeira. The brains be out of the head can be for (See for calf's brains.)

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. i chicken weighing four pounds 1 small onion */ cup of rice the chicken, put it in a soup kettle with the cold water, stand it on a moderate it slowly to boiling point. Let it simmer slowly, till the flesh drops to pieces, about three Now add the onion, bay leaf, parsley, and simmer Now it. the kettle and return the soup; add salt, the rice, well washed. the kettle and let it boil thirty minutes and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Take one old fowl weighing five pounds, cover it with three (jiiarts of cold water, and simmer four hours or until the is tender. After the chicken has been boiling two hours, add a a of rice, a small onion. Serve the chicken whole with egg sauce; add pepper only to the soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The under part of the round of beef and the knuckle of veal are the best for this soup. Cut all the meat into pieces about an inch Put the butter in the soup and let it brown; add to it the meat and stir over the fire about five minutes, or until the meat is a nice brown. Now cover the kettle and let it simmer for thirty minutes. Now add the let simmer for four hours. the vegetables and bay leaf and simmer one hour longer, strain through a sieve and put in a cold place to cool. When cold, remove the fat and it It can be clarified and colored the same as Bouillon.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of cranberries or currants i teacupful of dried apples i teacupful of dried pears 1 teacupful of raisins yz pound of sugar Cut the apples and pears into small pieces, cover with luke-. warm water and soak one hour. Stem and seed the raisins. Put the cranberries or currants into the water and boil fifteen minutes; then press them through a sieve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the soup kettle and add the apples, pears and raisins; all together one hour. Moisten the corn starch with a little cold water, add it to the boiling soup; it thickens, add the sugar and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 sets of chicken giblets i pound of lean beef i^ quarts of cold water the livers, open the hearts and remove the clotted blood. Cut open the gizzards, to cut the innermost lining; empty them of sand and gravel and then cut out the thick skin remaining. Cut the Throw them into the hot butter and stir until a nice brown. Now skim them out and put them into a soup kettle with the beef, giblets, water, bay leaf and it over a moderate fire and let it simmer until the gizzards are tender, about two hours, skimming until clear. Now add the flour to the butter remaining in the pan after frying the vegetables; mix out the giblets and cut them into dice, and put them in the soup tureen with the yolks hard-boiled Season the soup with salt and pepper, pour it over the giblets and eggs and serve at once. use the If you use wine, one will be

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i ^ quarts of cold water 2 dozen okras T/2 pound of ham Cut the chicken up as for a fricassee, dredge the pieces with flour and brown them in the Put them into a soup kettle with the ham, cut into small squares, the onion and the bay leaf. Place the kettle over a moderate fire and bring slowly to a boil. Skim carefully at the first boil and simmer gently for two the okras, cut into slices, and simmer one hour the add them to the soup, with the salt and cayenne. Boil two minutes longer and serve.

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No. i chicken 6 tomatoes or one pint canned tomatoes Y^ pound of ham i tablespoonful of butter ^ cup of rice i^ pints okras

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Cut the chicken same as No.; cut the ham into squares and the onion into slices. Roll the chicken in it in the butter. Then put it into a soup kettle with the ham, onion, bay leaf and water. it on a moderate fire, and bring it slowly to a boil, skimming carefully. Simmer gently forty-five In the meantime cover the okras with cold water and soak twenty minutes, cut them in slices and add them to the soup.; then add the tomatoes, pared and cut into small pieces, and the rice. Boil half an hour longer, season and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of green peas i quart of stock or water Put the peas in boiling water and boil them twenty minutes. Drain and press them through a colander. Put the stock or water on the fire; when boiling, add the peas. Rub the butter and flour together and stir them into the boiling soup; it thickens, add salt and pepper. lightly, put them in tureen, add the gradually to them, mix well and serve with squares of toasted If you use canned peas, just press them through the colander.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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calf's head pound of calf's liver 3 quarts of cold water calf's heart 4 even tablespoonfuls of flour bay leaf i tablespoonful of Worcestershire sauce Bunch of pot-herbs i lemon Have the butcher unjoint the jaws and take out the brains. Now wash the head well through several cold waters. boiling water through the throat and nasal passages, then wash again in cold water. it in and cover with the cold water; put it over a moderate fire. Skim at the first boil and again in Let it the meat on the head is tender, about two the head, take off the meat and tongue and put on the ice to Put the bones back kettle, add the vegetables cleaned and cut into pieces, also the cloves and bay Let this simmer for two hours Strain and put away over night to cool. liver and heart in the ice-chest with the other meat. morning skim all the fat from the surface. in a large stewing-pan and stir until a nice brown, then add the flour, mix well, and add minutes; have ready the meat from the head and half the liver cut dice, add them to the soup and boil up; then take from the and add the sauces, if you use wine, a glass of sherry. the hard-boiled eggs and lemon, put. them into the tureen, pour the boiling soup over and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i chicken 3 small onions 1 tablespoon ful of curry powder Juice of half a lemon Cut the chicken up as for a fricassee; cut the onions into Put the butter in a frying-pan, add the chicken and onions, and stir until a nice brown; now add the curry salt, cloves and lemon juice; mix well. Put into the soup kettle with the water, bring slowly to a boil, skim and simmer gently for two hours. Serve with boiled rice in a separate dish. Three rabbits may be used instead of the chicken, if preferred.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pounds of the neck ^ cup of rice the necks with a damp in a soup kettle and cover with the water; bring slowly to a boil, skim cover and simmer gently for four hours. and stand away over night to cool. In the morning remove all fat from the surface. Put the soup into the kettle, add the onion, bay leaf and rice. Simmer half an hour, season with salt and pepper and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i chicken weighing four pounds The quantity of noodles given in recipe for noodles, or four ounces of bought noodles the chicken, put it in the soup kettle with the cold water, stand it on a moderate it slowly to boiling point. Skim carefully. Let it simmer gently two then add the onion, bay leaf and parsley, and simmer one hour longer. Dish the chicken and serve it with egg sauce. noodles into and fifteen minutes; add salt and pepper and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i knuckle of veal i quart of white button onions y2 baker's five-cent loaf 1 quart of cream Put the veal in a soup the onions and water. Let it simmer slowly for two hours. Then add the bread, cut Let it simmer two hours the knuckle and press the through a sieve. it to

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter and flour together to a smooth paste, stir it into the boiling soup, and it Add the and and is delicious.

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2 ox-tails or stock Wash and wipe the ox-tails. into pieces about one inch long. Put the butter into a frying-pan; when hot, throw in the ox-tails and they turn brown, then skim them out, and put them into a soup kettle with the onion, the cloves, the carrot, the turnip, the bay leaf and the water or stock (the latter the best). Simmer until the tails are tender, about two hours. Then remove the vegetables, add salt and pepper and use wine, one glass of

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i knuckle of veal i pound of plain tripe i pound of honey-comb tripe Bunch of pot-herbs i^ pound of. suet Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and eight hours; this should be the day you want the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

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knuckle with a damp towel, put it in a soup kettle, cover with the water, place the fire and bring slowly to a simmer, carefully skimming off the scum. for three hours, then strain and return soup to the the pot-herbs, chop the rub off the thyme leaves, and cut only half the red pepper (they usually put a whole one in each bunch). Cut the; add all these and the bay leaf to the Cut the tripe one Cut the meat from the knuckle pieces; add to it on the fire and, when at boiling point, season with the salt and cayenne. flour together and stir into the boiling soup, and then fifty small dumplings made as follows: Chop the suet fine, measure double the quantity of one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup). tiny dumplings about the size of a marble, throw into the soup, simmer for minutes and

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2 young rabbits 2 quarts of cold water ^ cup of rice i good-sized onion singe the rabbits. Wash them in warm Cut them in small pieces and put in a soup kettle. the water, add the onion, mace and bay leaf. on a moderate and simmer the is tender, about an hour and a

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i fowl weighing five pounds 1/2 cup of rice ]/?, pint of good cream i piece of cinnamon an inch long Salt and pepj>er to taste the fowl, put it in the soup kettle with the water, cinnamon and bay the kettle and simmer gently two hours. Clean the vegetables and cut them into squares. Put the butter in a frying-pan; hot, throw in the and until a nice; then skim them out, put them in the soup kettle, cover and simmer one hour longer. Now add the flour to the left in the frying-pan (if the is burned take fresh butter), mix and stir into the soup. Skim as it boils after adding the Now take out the chicken; meat, chop it and put it back into the carrot and spices and the rest a the kettle, return the soup, add the cream, salt and pepper; boil up once and If you use wine, one gill at serving time.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i root of celery i sweet potato 2 tablespoonfuls of rice i parsnip i white potato Cut the vegetables into dice. Put the butter into a fryingpan; and, when hot put in all the vegetables but potato and fry until a light brown. Then turn the whole, butter and all, into.a soup the water, rice, bay Let them boil slowly one and a quarter fifteen minutes longer, season to taste and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shin with a damp Put it a the water, place it it slowly to a boil. Skim off all the scum and let it simmer gently four hours. Remove the meat, place it where it will keep warm for dinner. off all the fat from the vegetables and into dice (you may chop them if you like in a chopping bowl). Add them to the soup. the barley and let it stand five minutes, then add it to the soup.

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2 knuckles of veal i carrpt Wipe the knuckles with a damp towel and have the bones cracked. Put them into a soup kettle with cold water and Place on a moderate fire and bring slowly to a boil; Now simmer gently for the vegetables and add them and all ingredients to the soup and simmer one

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skeletons of yesterday's chickens 3 pounds of veal i pound of ham 1 small onion Put the skeletons, veal, ham and in a soup a moderate it to a Skim carefully. Now simmer gently two hours. parsley, bay leaf, onion and salt. Simmer one hour longer. Strain and put in a cold to remove the fat and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i bunch of asparagus 1 quart of milk 2 even tablespoonfuls of corn starch or flour Wash the asparagus, tie it in a bunch, put it in a sauce-pan of boiling water. gently three-quarters of an it from the water, cut tops, put them Put to boil in a farina boiler. Press the asparagus stalks through a colander, add them to Rub the butter and corn starch or flour together until smooth, add to the boiling milk and stir Now add the asparagus pepper and serve. Canned asparagus may be used when you cannot get the One quart can will be sufficient. This soup may be varied by using one pint of veal or white stock and one pint of milk, instead of the one quart of milk.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls of barley i pint of veal or white Scald the barley, drain, cover with fresh boiling water and Put the milk and stock on to add the barley, the lightly, put them in the soup tureen, pour over the soup and serve at once.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 roots of celery A piece of onion the size of a silver quarter Wash the celery and cut it it with the water and boil thirty minutes; then press it through Put the milk on to boil in a farina boiler, add to it the water and celery that was pressed through the colander, also the onion. flour together, and stir into the boiling soup, and it Add salt and pepper and serve at may be varied same as cream of asparagus soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of milk A slice of carrot A slice of onion A blade of mace 3 heaping tablespoon fuls of grated Parmesan cheese Put the milk on to boil in the farina boiler, with the carrot, onion and mace. Remove the vegetables from the milk, add the butter and flour, and stir constantly until Add the cheese, and Now the the beaten yolks of the eggs, salt and pepper and serve at once. This soup cannot be heated over. Veal stock may be used in this soup same as cream of asparagus soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of grated corn 3 pints of boiling water or, 2 even tablespoon fuls of flour better, veal stock i pint of hot milk Put the cobs from which you have removed the corn in the boiling water or stock and boil slowly half an hour. Remove them, put corn and till very soft, about twenty minutes, then press it through a sieve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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let it simmer while you rub the butter and flour together; add these to the soup and stir it constantly until it thickens. Now add the boiling milk, cook one minute, then add the beaten yolks, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of very young lima beans 2 even tablespoonfuls of flour i pint of veal stock Put the beans in a saucepan, cover with boiling water, boil slowly thirty minutes. press them through a Put the milk on to boil in a farina boiler. Add the beans to the stock. add to the boiling milk; to the stock. Let it all boil up once, then add the beaten yolks of the eggs.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Shell half a peck of green peas, wash the pods, put them into a soup kettle with plenty of cold water; boil until tender; drain and throw away the pods. Put the peas into this water and boil them three-quarters of an hour. one cup peas and mash the rest through a Put them back again into the soup kettle (the soup should now measure about a pint); add three pints of rich milk and the cup of peas; let it come to a boil. Rub a quarter of a pound of butter and two tablespoonfuls of flour to a smooth paste and stir into add a tablespoonful of chopped parsley, season with pepper and salt. A tableof white sugar and a sprig of mint are pleasant additions. t

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 I pint of canned peas 2 even tablespoonfuls of flour Press the peas through a colander. in a farina boiler; as soon as to it the peas been pressed the Rub the butter and flour together, add them to the boiling soup and it Add and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i piece of onion the size of a silver quarter potatoes on to boil in one quart of cold When they Arehalf done (about fifteen minutes) drain all the water off and cover them again with one pint of fresh boiling water; add the bay leaf, onion, parsley and celery, and boil until the potatoes are done. boil in a farina boiler. Now press the potatoes through a sieve or vegetable press. and stir into the boiling milk until Now pour this over the potatoes, stir until smooth and serve immediately. This soup cannot stand or be warmed over.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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% teacupful of rice ^ of a small onion i quart of white stock i quart of cream or milk the carefully, add it to the cold stock with the bay onion and two it through a sieve, return it soup kettle, add the butter, cream or stir constantly, until it just comes to a boil, when it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 41. Read from the scan by computer, so a word may be off; the page itself shows the original.

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]/2 cupful of sago i quart of veal or white stock 1 pint of cream or milk 2 even tablespoon fuls of flour the sago in cold water, cover with clean cold water and soak Put the in the soup the onion, parsley and bay the sago, add it to the stock and simmer slowly for half an hour. Now out the onion, bay leaf and Put the milk on to boil in a farina boiler. Rub the butter and flour the milk when Stir constantly it Now the kettle, add seasoning and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tapioca soup is made the same as cream of sago soup, using a half cup of tapioca instead of a half cup of sago.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint can of tomatoes, or one pint of stewed tomatoes Blade of mace 1 teaspoon ful of sugar % teaspoon ful of baking soda Put the tomatoes on to stew with the bay leaf, parsley and; let them stew for fifteen minutes. boil in a farina add to the milk when and Now press the tomatoes through a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes, and then the boiling milk; stir and serve immediately. It must not go on the fire after mixing the milk the tomatoes, or it are not let them stand on the separately and mix them when wanted.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 hen lobsters 2 quarts of veal stock Season with salt, black and cayenne pepper Boil the lobsters and open. (See directions for boiled lobsters.) Cut

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of halibut 1 quart of milk Put the fish in a sauce-pan, add the bay leaf, parsley and onion, cover with boiling water and simmer for fifteen minTake the fish carefully out of the water, remove the centre bone and skin and mash the flesh fine in a colander. (It is not necessary to it through.) to in a Rub the butter and flour together, add to the milk when boiling, stir until it then add the fish, salt and pepper; let it heat up thoroughly and it is ready to serve. Any white fish may be used in place of halibut.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 1^/2 pounds of veal or i pint of milk or cream one knuckle 1 quart of water Put the veal or knuckle into a soup kettle with the water, onion, parsley, bay leaf and the drained from the slowly, one and a half hours, skimming Then strain the soup and return it to the kettle. together, add to the soup when boiling and it boils again. clams fine, add them to the soup, then the seasoning; let all boil five minutes, then add the milk or cream and take from the fire at once. If you boil it after adding the milk it will curdle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. a i dozen water crackers the clams and put the liquor on to boil; chop the clams fine. Skim the liquor, as it boils, free from all scum, then add the water, clams and pepper, and simmer for five; add the and; let it heat (but not the add 'the crackers, broken into small pieces, and serve at once.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of fresh salmon i pint of veal stock the salmon, put it in a saucepan, cover it with boiling water and simmer for fifteen water, remove the skin and bones and mash the flesh in a Put the milk and stock on

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter and flour together, add them to the stock and milk when boiling, stirring constantly it Now add the salmon, let it come to a boil and serve. Canned salmon may be used in place of fresh.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The day before you intend to dress the turtle cut off its head; and to do this properly you should hang up the victim with its head downwards, use a sharp knife and make the incision as close to the head as possible. You must not be surprised at seeing, many hours the decollation, the creature exhibit extraordinary signs of muscular motion, by the flapping of his fins. Separate the upper from the lower shell, and in operation be very careful not to touch the gall bladder, which is very large and, if penetrated, would completely destroy the flesh over which its contents ran. Cut the meat of the breast in a half-dozen abstract the gall and entrails and throw them away at once. the fins as near the shell as abstract the green fat and put it on a separate dish from the white meat. Boil the upper and lower shells in water sufficiently long to enable you to take away the bones. remove with a spoon the mucilage that you find adhering to the shells; put this also in a separate dish. Into the largest stewpan kitchen affords put the head, fins, lights, heart and all the flesh, a pound of ham, nine or ten a couple of bay a good-sized bunch of herbs (such as winter savory, marjoram, basil, thyme), a silver cut a bunch of Cover all these with the liquor in which you have boiled the shells and let it simmer till the meat be thoroughly done, which you can ascertain by pricking with a fork and observing if any blood exudes; when none appears, strain the liquor through a fine sieve and return it to the stewpan, which may remain at some distance from the Cut the meat into square bits of about an inch. Put the herbs, onion, etc., into a separate saucepan with four ounces of butter, three or four lumps of sugar and a bottle of Madeira; let this boil slowly. Whilst this is doing, melt in another saucepan half a pound of fresh butter and, when quite dissolved, thicken flour, but do not make it too thick, and then add a pint of the liquor from the shells; let gently, removing the scum as it rises. saucepans are the contents of the first through a sieve, and this done, add both to the stewpan. Warm up the liquor from the shells, the fat and mucilage and put them and the stewpan with the yolks of a dozen hard-boiled eggs, the juice of half a dozen green limes and two teaspoonfuls of cayenne. Gently warm up the whole together, and you may regard your cookery as complete. Fill as many tureens as your soup will permit, and, as these are required for the table, take especial care to warm the soup before serving by putting the tureens in a hot water bath (bainmarie); it up a second time would deprive delicious preparation of its true flavor.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i dozen pepper-corns i pint of cold water Put the oysters in a colander to drain, then pour over them the cold water and allow it to drain into the liquor. Now pour the into the soup kettle, set the kettle over a fire and when it boils skim it. and the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter and corn starch together until smooth and add them to the mixture as soon as it boils again. oysters, after draining, by allowing cold water to run over them through the colander. Now add them to the soup, it comes to a boil, add the Do not allow the oysters to boil, as it destroys flavor and makes them tough. But be equally careful that the oysters are heated through, as nothing is more objectionable than a cold, uncooked oyster in a hot soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of veal ^ pound bacon or ham pint of stewed or canned tomatoes pint of water 6 water crackers or three sea biscuit teaspoonful of thyme teaspoonful of sweet marjoram tablespoonful of chopped parsley Line the bottom of the saucepan the bacon or ham cut into dice. Pare and cut the potatoes into dice. the onion fine. Cut the veal into pieces a half-inch square. Chop the clams. Mash the crackers. Now put a layer of the potatoes on the bacon or ham, and then a sprinkling of onion, thyme, sweet marjoram, parsley, salt and pepper, and a layer of veal, then tomatoes, then a layer of chopped clams, and continue alternations it is all in, having the be and barely the Cover closely, place on a slow fire and simmer for half an hour without crackers, stir and cook ten minutes longer and serve very hot. The tomatoes may be omitted if not liked. (34)

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of grated corn 2 medium-sized onions 6 water crackers y* pound of bacon or ham i large tablespoonful of butter ^ pint of boiling water Pare and cut the potatoes and onions into Cut the bacon or ham small pieces and put it into a fryingpan with the onions and fry until a nice brown. of in of a a sprinkling of bacon or ham and onion, then a of corn, then a sprinkling of salt and pepper, then a layer of potatoes, and so on, until all is in, having the the water and place over a very moderate fire and simmer for twenty minutes. Then add the milk. Rub the butter and flour together and stir into the boiling chowder. Add the crackers, broken; and to see if properly seasoned, it from the fire, add the beaten yolk of the egg and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds of fish * pound of bacon or ham i tablespoonful of thyme i teaspoonful of i pint of stewed or canned 6 water crackers or three sea biscuit i large-sized onion Cut the fish, the potatoes, the onion, and bacon or ham, into pieces about a half-inch square. Now put the bacon or ham and the onion into a frying-pan, stir and fry them a light brown.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a pan, then a of a sprinkling of onions and bacon or ham, a of a sprinkling of thyme and sweet marjoram, salt and pepper, and continue these alternations until all is in, having the closely, it and let it simmer twenty minutes without stirring. In the meantime put the milk in a farina boiler and break into it. the crackers; let Now add this to the chowder, stir, let it boil once, see it is properly seasoned and hot. The tomatoes may be omitted if not liked.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i good-sized onion % pound of bacon or ham cut the potatoes into dice and chop the onion Cut the bacon or ham into small Put the bacon or ham and the onion in a frying-pan and fry until a light brown. Now put a layer of potatoes in the bottom of a saucepan, then a sprinkling of or bacon, onion, parsley, salt and pepper, then a layer of potatoes, and so on until all Add the water, cover closely and simmer Rub flour together, add to the boiling chowder and stir carefully until it to see if properly seasoned; if not, add more salt and pepper and serve. The flesh of all fish out of season is unwholesome; to be eatable they should be perfectly fresh, the eyes clear, the gills red, the scales bright, the flesh firm and free from any unpleasant odor and, to secure the best flavor, should be cooked as soon as leaving the sea, river or pond. be scaled and cleaned as as they come home from the market, washed quickly without soaking, removing the smallest atom of blood. salt on the and in a cold If necessary to night, place where the moon will not shine on them, as the effect is as bad as the hot sunshine. Cod, haddock and halibut may be kept a day before but mackerel and whitefish lose their life as soon as they leave the water. The fat or oil of most fish is found in their livers, consequently the flesh is Salmon, herring, mackerel, sturgeon and catfish are exceptions, having the oil distributed throughout the body, thereby giving color to the flesh.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 pounds of haddock 2 sprigs of parsley (40 and the cut it pieces about inches square; put it into a soup the onion, bay leaves, cloves, celery and parsley a moderate fire and skim at the first boil. for two hours, then strain, add a tablespoonful of salt and it This makes a nice soup for Lent, served clear, with croutons.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the steak about two inches thick; wrap in a cloth, put in a kettle of boiling water, add a teaspoonful of simmer twenty minutes. Serve with lobster or shrimp sauce. Rub the coral of the lobster fine and sprinkle over the fish. Halibut steaks may be boiled and served in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the fish well in cold water. it with fresh cold water and soak over night. In the morning, wash it again; put it into a kettle, cover water, place over a hot fire and bring it to boiling point. Now a more moderate for If it boils, the fish will become hard. When done, dish and serve with drawn

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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" Smallfish should nvim twice, once in water and once in oil" Perch, brook trout, catfish and all are be cleaned, washed in water and immediately wiped dry, inside and outside, with a clean towel, and then sprinkled with salt. Use oil if convenient, as it is very much better than either dripping or

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To them, make a slight opening at the gills, then draw them between the thumb and finger, beginning at the This will press out insides. Wash and wipe Now dip them in eggs, and then in bread crumbs, and fry in boiling fat. slices of lemon, and with sauce Tartare. Ail small fish may be fried in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the halibut steak into pieces about two inches Beat an egg, same as for fried oysters; season the halibut salt and pepper, dip first in the egg, then in crumbs, and fry a nice brown in boiling fat. Lay on brown paper to drain and serve on a hot dish*.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scale and wash the fish. off the fins and out the gills. it dry immediately. Put four tablespoonfuls of dripping or lard in a frying-pan; when hot, put the fish into it. on one side, then turn and brown on the done, take out carefully, put on a hot dish, garnish Bass, bluefish, porgies, flounders, weakfish and herring may be fried in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the steak cut one inch thick, wash it quickly and carefully, dry it with a towel, place it on a broiler and over a clear fire (not too hot) for ten or a nice brown on one side; then turn and broil on the other Put on a hot salt and pepper on parsley and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a halibut steak an inch and a half thick, wash and it dry. Butter the bottom of a roasting pan, sprinkle it with chopped onion, salt and pepper; put the fish on top of this, brush it over with the yolk of an egg, sprinkle thickly and it a of lemon juice, cover with a tablespoonful of butter cut into small bits and bake in a moderate on a hot with Bechamel and of lemon and parsley.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrape all the thin black the Soak the fish in a large pan full of cold water over In the morning wash it in fresh water and wipe it. Brush it with melted butter, dredge pepper, lay a greased broiler and broil with the flesh side down over a clear fire; then turn and broil the skin Be careful as it will burn on lay it on a hot dish and spread with butter or maitre d' hotel sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape free from all scales, make a short opening down the belly and the insides; wash well inside and out and immediately wipe dry with a clean towel. Rub it well a of one cup of stale bread crumbs, one tablespoonful of melted butter, one tablespoonful of chopped parsley, a half teaspoonful of salt and a little black pepper; mix well and stuff the body of the fish and sew it up with yarn. Now score one side of the with a sharp knife, making the scores about an inch apart, and put a strip of salt pork in each gash.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tin if you have one, place it in the bottom of a bakingpan, put the fish on it, dredge thickly with and flour; cover the bottom of the pan with boiling water and put into a hot pound of fish, basting each ten minutes with the gravy in As the water evaporates add more to again cover the bottom of lift the tin from the pan and slide the fish carefully into the centre of the dish on which it is to be; of balls and; sauce Hollandaise or roe sauce. If you have no tin sheet, place the in the bottom of a baking-pan and when done loosen it carefully and slide it the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is the very best way of cooking shad: The plank should be three inches thick, two feet long, one and a half feet wide and of well-seasoned hickory or oak. Pine or soft wood gives the fish a woody taste. a shad the water, scale, the back, clean it, wash well and immediately wipe dry. it with salt and pepper. Place the plank before a clear fire to get VERY HOT. Then spread the shad open and nail it, next to the hot plank, with large-headed tacks. Put it before the fire with the large end down; in a few minutes turn the board so that the other end will be down, and do this every few minutes until the fish To tell when it is done pierce it with a fork; if the flesh be flaky it is the plank or draw the tacks carefully and slide the shad on to a hot dish. The whitefish caught in the lakes are excellent when cooked in this manner.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fish with a damp cloth but do not wash them. To twenty pounds of fish allow one pint of salt, one pint and one ounce of saltpetre. Mix all well together. Rub the fish well inside and out with Put one fish over the other with a board on top, and on place heavy weights to to remain so for sixty them, wipe dry, stretch open and fasten with of stick. Smoke them for five days in a smoke-house or in a box, or some such place, over a smothered wood Whitefish, salmon and other large fish may be smoked in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of picked codfish (salt) 2 cups of mashed potatoes y cup of cream ^ of a teaspoonful of pepper Pick the codfish into small pieces it in cold water for half an hour; drain and pour over it enough boiling to cover; let it stand on back part of the for press out all the water, then mix it with the potatoes, which should be well beaten, add all the other ingredients, beat well. balls, roll first in beaten egg and in bread crumbs and boiling fat or oil.

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1 cup of picked codfish ^ cup of bread crumbs Butter the size of an egg codfish with soak two Pare and cut the potatoes into dice, put them in a stewingpan, cover them with boiling water and until tender; drain, add the milkf the the Drain the fish and scald it, and drain again; add it to the other ingredients, let it boil up once, add salt and pepper and serve very hot.

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2 cups of picked codfish 2 even tablespoonfuls of flour Yolk of one egg Cover the codfish with cold water and let it soak two hours; drain, cover with lukewarm water and stand it on the back part of the fire, where it will not get scalding hot, for one hour more. it free from all water. Put the butter in a frying-pan; when melted, add the flour and mix; then add the milk, stir constantly until it boils, add the fish, hot. the add the yolk of the egg and serve immediately with plain boiled potatoes. a la REINE i pound of cold boiled fish 3 chopped mushrooms YV pint of milk or cream Pick the fish into small pieces. Put the butter in a fryingpan and, when the flour, mix, then add the milk and stir constantly until Add the fish, mushrooms, salt and pepper and stand the frying-pan over the tea-kettle until the fish is thoroughly heated. Now beat the yolk egg lightly, add the parsley, mix all carefully together and serve at once in paper cases or shells.

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is made the same as deviled crabs, using one pound of cold boiled halibut instead of one dozen crabs. in clam or scallop shells.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound or one can of cold Juice of half a lemon boiled salmon A little cayenne i cup of cream i tablespoonful of Chop the salmon fine and add to it the salt, parsley, lemon juice and cayenne. Mix thoroughly. Put the cream on to flour together and then stir them into the boiling cream. Stir and cook two it lightly. Now stir this into the salmon; mix well and turn out on a dish to cool. When cool, form into cork-shaped croquettes; first in beaten egg, then bread crumbs and fat. Serve on a napkin, garnish with parsley.

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2 shad roes i teaspoonful of lemon 2 large tablespoonfuls of flour } of a grated nutmeg Salt, cayenne and black pepper shad roes, put them in a saucepan of water, add a teaspoonful of salt, cover and simmer slowly Then take them out, remove the skin and mash them. Put the cream on to boil. flour together, add them to the boiling cream and stir until it is very thick yolks, take from the fire and add all the other ingredients, mix well and turn out on a dish cold form into croquettes, either pyramids or rolls, dip in beaten egg and then in bread crumbs and fry in boiling oil or fat. Serve with sauce Hollandaise.

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A ten -pound salmon i small red pepper 2 quarts of good cider vinegar 4 blades of mace 2 tablespoonfuls of whole 1 small onion *^ pint of boiling water Clean the salmon and wash it well in cold water. Put a kettle, cover it with boiling water, add a tablespoonful of salt and boil fifteen minutes to every pound. If you have to cut boil only ten minutes When done, drain, wipe dry and in a cold over night. In the morning take off the skin and cut the flesh into nice convenient Put the vinegar and all the other ingredients into a porcelain kettle and bring them to a boil. Now drop the salmon carefully into this and let all boil up once. Rinse six or seven air-tight glass jars with hot water, carefully take the salmon from the with a spoon, drop it rapidly a jar, until it hold no more; now fill with the boiling liquor to the very brim, screw on the top and stand to one side.

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6 pounds of sturgeon 3 blades of mace \y2 quarts of good cider i tablespoonful of mustard seed i small red pepper i tablespoonful of loaf sugar Skin the fish and let it soak in cold water for half an hour. it in a kettle, cover to remove the oily Now drain and stand it in a cold place until the next day, then finish same as pickled salmon.

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Cut two pounds of the fish into pieces about two inches into a stewing-pan and cover with boiling water. for to extract the strong oily flavor. Now drain off the water, add one salt and pepper; cover the saucepan and stew until tender, about twenty minutes. Then add half a pint of Moisten one flour with a little cold water, mix until smooth, then add it to the sturgeon to thicken the gravy, boil up and serve hot.

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in the bottom of a baking-pan, place the sturgeon on top of it, add a water to keep burning and bake one hour, basting ten Serve with drawn butter.

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6 nice eels i pint of veal or fish stock Skin and clean the eels, cut off their heads and then cut them into pieces about two inches long; put them into a stewing-pan, cover with boiling water, add a tablespoonful of vinegar and simmer for ten minutes; then drain them. Melt the butter in a saucepan, add to it the flour, mix well and add all the; it boils; then put the eels into this sauce and stew for half an done, dish the eels, strain the them and garnish with sippets fried in butter.

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Skin and clean the eels. Cut them into pieces about three inches long; put them in a stewing-pan, cover with boiling water, add one tablespoonful of vinegar to every six eels; Drain and dry them with a towel. an egg lightly, add to it a tablespoonful of boilingwater, season with salt and pepper, dip the eels first in this and in and oil or fat until a nice brown. Serve with sauce Tartare.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and and fry a nice brown in Serve with fried parsley around them, or with cream sauce.

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frying-pan; when brown add the flour, mix until smooth, add the it boils, throw in the frogs and ten minutes; add salt and pepper, take from the fire, add the beaten yolk and serve at once.

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Never buy a dead Choose the smaller ones are heavy for; the larger ones are coarse and tough. They should be perfectly fresh and lively. The male lobster is preferred for eating and the female for sauces and The female has a broader tail and less claws than the male. If possible, always boil the at home; but in some localities, where it is a necessity to buy them boiled, see that the tail is stiff and elastic, so that when you bend it springs back immediately; wise they were dead before boiling. Lobsters boiled when dead are watery and soft; they are very unwholesome, even to a dangerous degree.

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Fill a kettle with warm water (not boiling), put in the lobster head downward, add a tablespoonful of salt, cover the kettle and stand it over a very quick suffer by put into warm in In the latter are killed by heat, in warm water are smothered. A medium-sized lobster should boil half an hour; a larger one Cooking them too long makes them tough, and the meat will stick to the When done and cool, separate the tail from the body and twist off all the claws; shake out carefully the torn-alley (this is the liver of the lobster and may be known by its greenish; the coral. Then draw the body the the stomach (sometimes called the lady), which is found the head, and throw this away. Now split the body through the centre and the meat from the cells. Cut the under side of the loosen the and in one solid Now split the meat of the tail open and you uncover a vein running its entire 5(5 length, this remove. The vein is not always sometimes it is red, sometimes black and sometimes but in all cases it must be carefully taken out and thrown away. The stomach or lady, the vein and the spongy fingers between the body and shell, are the only parts not eatable. Crack the claws and take out the meat. To serve lobster, arrange the meat thus taken out in the centre of a cold dish, garnishing with the claws, sprigs of hard-boiled cut quarters and pickled beets cut into fancy shapes. Let each person season to suit one's self.

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2 cups of boiled lobster Yolks of three hard-boiled eggs 2 tablespoon fuls of bread crumbs i even tablespoonful of flour lobster into small pieces. flour together and into the milk when boiling; stir until smooth, take from the fire, add the bread crumbs, parsley, lobster, hard-boiled eggs mashed fine, salt and cayenne; mix all well together. Be careful when opening the lobster not to break the body or the and dry, and with a sharp or scissors cut off the under part of the shell. Now join the large ends of the two tail shells to the body, forming a boat. Put the farce shells, brush top with beaten egg, sprinkle lightly with bread crumbs and place in a quick oven for Serve hot in the shells garnished with parsley.

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2 cups of boiled lobster i cup of cream or milk i tablespoonful of chopped ^ of a nutmeg Add all the seasoning to the Put the cream or milk on to boil, rub the butter and flour together, and add to the cream or milk when boiling. Now add the beaten yolks and cook two minutes. fire and add the lobster.; turn out on a dish to cool. cool, form chops, in egg, in; put in a frying-basket and fry in oil or dripping until a nice brown. It will take two arrange them on; put the end of a small claw in each chop to represent the mutton cream or Tartare sauce.

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6 pounds of lobster, live weight YI pint of milk ^ cup of stale bread crumbs and the milk when the lobsters, as directed and cut the meat into dice. Put a layer of the white sauce in the bottom of a baking-dish, then a layer of lobster, season with salt and cayenne, then a sprinkling of parsley and crumbs, then another sauce, and so on all is used, having the last sauce, sprinkled over with bread crumbs.

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Boil a three-pound lobster and open as directed. meat into pieces about one inch square. Put a tablespoonful of butter into a frying-pan, and, when melted, add one of flour; mix until smooth, add one gill of cream, one gill of stock, and stir constantly until; add the lobster, salt and pepper to taste. Heat thoroughly, the fire, add the beaten yolk of one egg and a tablespoonful of chopped This may be served in paper cases or individual dishes.

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i lobster (3 pounds, live weight) Boil and open the lobster as directed. Cut it into dice. in a frying-pan, and, when melted, add the; do not brown, but mix until smooth; add the milk, it; add the mushrooms chopped the Serve in paper cases.

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Take one dozen heavy crabs and boil, the same as lobster, for three-quarters of an hour. When done and cold, twist off the claws, take off the upper shells and remove the spongy substance on the outside. See that the under part is free from sand. Arrange them nicely on a flat dish, garnish with parsley and serve with them oil, vinegar, salt and pepper, allowing each person to dress his own.

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12 nice, heavy crabs YZ pint of cream, Y of a nutmeg, grated Yolks of four hard-boiled eggs Put the crabs in warm water, add the salt and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; off all the claws, the the spongy fingers, and the stomach, which is found under the head. Pick out all Put the cream on to boil; rub the butter and flour together and add to the boiling; stir and cook for two minutes. and add the crab meat, the yolks of the hard-boiled eggs mashed fine, the the salt and cayenne. the upper shells of the crabs, them with the mixture, brush egg, cover with bread and put in a quick; or better, put them in a frying-basket and plunge into boiling fat or oil until a nice brown.

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The shell crab is nothing more than a hard shell crab after shedding its shell. In about three days the new shell again, which is the cause of the alwaysshort supply. Lift the shell and remove the spongy substance on both; put your thumb nail under the point of the "apron" and pull it off. The " apron" is a small, loose shell, running to a point in the middle of the under shell. Now wipe the crabs dry; if they are at all sandy, wash them before removing anything. Do not blanch them, as it entirely destroys their fine flavor. Dip them, while alive, in beaten egg, and in bread crumbs which have been well seasoned with salt and cayenne. Fry in boiling oil or lard for ten minutes; when done, drain a moment on soft brown Put sauce Tartare in the centre of a cold, flat dish; arrange the crabs this, garnish lemon cut into quarters, and serve.

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Clean the crabs same as above. Dust them with salt, pepper and Put tablespoon fuls of butter into a frying-pan, and when hot throw in the crabs; when brown on one side, turn and brown on the other. Serve as above.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover the scallops with let them stand three minutes; drain, and dry them with a towel; with salt and pepper, dip first in beaten egg, then in bread crumbs," and fry in boiling fat or oil.

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i pint of scallops Wash the scallops in cold water, then drain them. milk on to boil. add to the milk when; add the scallops, cook five minutes; add salt and pepper, and

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; and open the mussels you have one Then put them into a hot pan and stew for five minutes; add two tablespoonfuls of butter, dust them with a tablespoonful of flour, add six pepper-corns and stew gently for ten minutes. a half cupful of cream and the well-beaten yolks of two eggs. and season with pepper and salt. There are two varieties of clams, the small sand or necks, and the mud clams or quahaugs. The first are very much the best, and are in season almost the whole jear.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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them and put on a gridiron the hot coals. When the shells open, remove the upper one, and serve in the under at once with a bit of butter and a pepper on each.

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Diamond backs are the best, but are very expensive, costing from thirty to thirty-six dollars per dozen for cows. The males are small and of inferior flavor. The common red-legs or fresh-water terrapin are very good, and only cost about two or three dollars a dozen for the very best.

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2 terrapins y*, pint of thick cream gill of sherry or Madeira Put theterrapins alive ten or fifteen minutes, or until you can pull off the outer skin and the toe nails. Now put them back in fresh boiling water, add a heaping teaspoonful of salt and boil slowly until the shells part easily and the flesh on the legs is quite tender. When done take out, remove the under shell, and let stand until cool enough to handle. Then take them out of the upper shells; carefully remove the sand bags, bladders, the thick heavy part of the intestines, and the gall sacks, which are found imbedded in one lobe of the liver, and throw them away. In removing the gall sack, be very careful not to it, as it would spoil terrapin.

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terrapin into convenient-sized pieces, cut the intestines into tiny pieces and add them to the meat the liver broken up, also all the eggs found in the terrapins. it into a stewing-pan with the or liquor it has given out while being cut. the in add it to the terrapin, and stand on a very moderate the six eggs for fifteen minutes, take out the yolks, mash to a smooth paste with two tablespoonfuls of the wine, then add this, the cream and seasoning to the terrapin, let it boil up once, take from the wine and serve. It must never be boiled after adding the wine. or less wine may be added according to taste. 11Blessed if I don't think that ven a man's iverry poor he ritshes out of his lodgings and eats oysters in regular desperation"

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. i large tablespoon ful of flour 6 whole allspice Drain the oysters, and put the liquor on to boil; as soon as it boils, skim all the white scum from the surface the milk, put back on the; rub the together and add to the milk as soon as it it begins to thicken, add the mace and allspice. oysters by pouring cold water over them in the colander, add these to the other ingredients and stir constantly until the oysters curl; the allow them to boil, or the curdle, but be they are thoroughly heated, as nothing is, more objectionable than an uncooked oyster in a hot sauce.

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^ cup of bread crumbs Drain the oysters in a colander, and wash by pouring cold water over them. Put the bread crumbs and water in a stewing-pan, and cook five minutes; then add the oysters, hot, add the cream, salt and Let the whole boil up once, and serve.

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i large tablespoonful of flour y<i pint of milk - Boil the oysters in their own liquor; drain. in a the it; add the oysters and a half-cup of the salt and cayenne, and stir again until Take from the fire, add the lightly beaten, and the parsley; serve at

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or flour Put the oysters on to boil in their own liquor; as they come to a boil, drain through cream on to in a farina boiler. corn -starch, or flour, together, and add to the cream when boiling; add the mace, and stir constantly until it thickens; then add the oysters, salt and pepper; stir until thoroughly heated, and serve.

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the oysters about two minutes in their own liquor, drain, and chop them fine. in a porcelain or granite saucepan, and, when melted, add the flour; and mix over the fire until smooth, then add; it boils; add the oysters; let it boil up; add and A half-dozen chopped mushrooms may be added, if liked.

From Mrs. Rorer's Philadelphia Cook Book, 1886, 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 twenty-five oysters in a colander and wash by pouring over them; allow them to do not save either the water or liquor. Put an iron fryingpan over a quick fire to heat; it is hissing hot, throw in the oysters and shake and stir until they boil; then add salt, pepper, and a piece of butter the size of a large walnut. Serve in a hot dish immediately. These are very nice, retaining all the natural flavor of the oyster. BROILED OYSTERS (on the gridiron) Use nice fat oysters. Lay them out on a board, dry with a towel, season them with salt and cayenne on both sides. Have your gridiron hot; test it by dropping on a drop of; if it hisses, it is ready.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dish in a warm put in it a piece of butter. Now cover the gridiron with the; as soon as browned on one turn and brown on the Put them in the heated dish, and serve at once.

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Drain the oysters Take one pint of liquor to every twenty-five; put the liquor on to; skim all scum from the surface. Put one tablespoonful of in a frying-pan, and until a nice brown add two tablespoon fuls of flour, mix well, and brown add the oyster liquor, and it Season with salt and pepper, and stand it over hot water until on gridiron, as throw them into this sauce, and serve on squares of buttered toast.

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Take twenty-five large oysters, drain them, and place on a baking board. Season them with salt and cayenne. cup of the liquor on to boil it boils, skim it, and of butter, with salt and cayenne to Grease an oyster broiler, place the in side by side, close the broiler, and broil them over a clear until brown on one turn and the Now throw them into the hot liquor. Serve immediately with a plate of buttered toast.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in the scrub the shells until free from sand. Now place them in a baking-pan, put in a very quick oven (400 Fahr.), and bake until they open their shells. Now remove the upper shells, put a small bit of butter on each oyster, sprinkle with salt and cayenne, and serve in the under shells.

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oysters and season as above, then dip them in very fine cracker crumbs or flour. Put three or four tablespoonfuls of butter; and, when hot, put in to cover the of brown on one side, turn and brown the See they are crisp, but not burned. Serve at once on a hot dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil four ounces of macaroni, in plenty of boiling water, cut it pieces about one inch Put a layer of this in the bottom of a baking-dish, a of and and a few bits of another layer of macaroni, and all is having; sprinkle the top lightly with grated cheese, and in a moderate oven twenty minutes. in the dish in which they were baked.

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25 nice fat oysters Drain the oysters and chop them middling fine and drain Rub the butter and flour together and stir into the milk when boiling; it thickens, take the fire and add all the other ingredients. the yolks before adding the deep of the washed them with this mixture, sprinkle lightly with bread crumbs, put them in a baking-pan and brown for

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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garnish with parsley. They may be cooked in clam or silver scallop but are much better done in their own shells, as is a flavor imparted by the heated shell which greatly enriches A word of caution: avoid long cooking, as it makes them dry. If your oven will not brown them in five or six minutes, and you have no salamander, heat your fire shovel red hot. the shells from the oven, hold the shovel over them until they brown. These may be prepared several hours before wanted, and placed in the oven and browned at serving

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful of butter ^ of a nutmeg, grated oysters on in their own for the Chop the oysters very fine. Now put into a saucepan one gill of this liquor and the cream. Rub together the; add this and the to the boiling liquor and cream, and stir until it boils and thickens; now add the yolks of the eggs; stir over the fire one minute; take it off, add parsley, salt, cayenne and nutmeg, mix well, and turn out to cool. When cold, form into cylinders, roll first in beaten egg, then in bread crumbs, and fry in boiling oil or fat.

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2 cupfuls of flour y2 teaspoonful of baking i teaspoonful of the and strip to remove any of may have been left on Chop them fine. Beat the eggs altogether until very the milk, then the beat until perfectly smooth; add the oysters (free from all liquor), and the baking powder; mix well, and drop by spoonfuls in boiling oil or fat; when browned on one side, turn and brown on the other. When done, take out with a skimmer, as it makes them very heavy to pierce them a fork.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of the white meat of 3 chopped mushrooms i tablespoonful of butter ^ pound of bacon ^ cup of cream i tablespoonful of parsley 12 drops of onion Put the oysters on in their own liquor, drain, and save a half cupful of the oysters fine, add them to the of liquor and boil one minute; then add the cream, the mushrooms, and the chicken chopped fine. Rub flour together and stir in this boiling mixture; add the parsley, onion juice, salt and pepper, then the yolks of the eggs; mix well and turn out to cool. When cold, roll into cylinders about an inch and a half long and about of an in diameter. Cut the bacon into slices as thin as shavings, roll each cylinder in a slice of bacon, dip in French fritter batter, and fry in boiling fat. Serve immediately, garnished with parsley.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fifty oysters in they begin to curl; drain and save the liquor. Take a half pint of whitewine vinegar, and a half pint of the oyster liquor; on to boil with two blades of mace, one dozen whole cloves, same of whole allspice, the same of whole pepper-corns and; as soon as they come to a good, hard boil, have the in a jar, pour over them the boiling liquor, cover them closely and stand away to cool. keep some time, and be served They will be ready for use the second day.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A sixteen-pound turkey will require: i quart of stale bread crumbs i teaspoonful of sweet Drain the oysters, wash them in cold water and drain again. Mix the crumbs, salt, pepper, parsley and sweet marjoram together; add the butter, melted, and then the oysters, and it is ready for use. As stated in the remarks on soup, the principal constituents of animal food are fibrin, fat, gelatin, albumen, and osmazome. It also contains a large amount of water.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The for roasting are the ribs, sirloin, and pin use a tin kitchen, run the spit the meat, dredge it with pepper, and it at first very near As soon as brown on the surface, draw a little from the fire, that it may not burn; put a half pint of water and one teaspoonful of salt in the bottom of the kitchen, and the meat almost constantly, basting ten minutes until done. Roast fifteen minutes to every pound, if you like your meat rare; if well done, twenty minutes. Do not add any more water the evaporates, as there will be fat falling the kitchen to baste For the gravy, allow two to remain in the bottom of the kitchen; add to; mix; add a half pint of boiling water or stock;; then add salt and pepper to taste, and serve in a sauce-boat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the joint in the bottom of a baking-pan, dredge it lightly with pepper; add one cupful of water, and pour it in the pan. it in a very hot oven; baste every ten minutes, lest it should burn. it two or times, and bake Serve with gravy made the same as for roast beef.

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Remove the ribs, then roll the meat, and tie it with twine (the butcher will do if you ask him). it in a baking-pan, dredge it lightly with pepper; add one teaspoonful of salt to one cupful of water, and pour it in the pan. in a very hot oven and baste often, lest it should burn. One the is done, make the pudding. nearly all the dripping from under the meat into another baking-pan, and turn into it the pudding. Bake one hour.

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6 large tablespoonfuls of flour Beat the eggs, whites and yolks to them the milk. Put the into a bowl, moisten it gradually with the eggs and milk; beat until smooth; strain through a fine sieve; add the pepper, and bake. Cut into squares, and serve around the meat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim off the rough parts of a nice brisket of beef, place it in a kettle over a good fire; brown on one side, then turn and brown on then add one water, cover and to Add salt when the meat is half done.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The fillet is the tenderloin of beef. They weigh from three to eight pounds, and cost from sixty cents to one dollar per Having no bone, this makes an economical as well as a very handsome From a caterer, a small fillet costs from seven to eight dollars; if prepared at home, about half that price. To prepare, first remove a sharp shred of the muscular covering on the one side of the fillet. Now cut larding pork (very fat salt pork) into tiny strips, and throw them into a bowl of ice water to harden. one strip into the slot end of the larding needle as far as it go, thrust the needle the meat, taking a stitch across the top about one inch deep, push the needle through, place the finger lightly on the strip of pork and draw the needle out, leaving the pork exposed about quarter of an inch at each end of the stitch. Continue until you have a row of these lardoons (the H,ame given to these small strips) down the centre of the fillet about one inch apart. Into the bottom of a baking-pan put one small onion sliced, one small carrot sliced, a stalk of celery cut into small pieces, four cloves, and two bay; fillet in the pan on top of these, dredge with pepper, and spread thickly with butter; add a teaspoonful of salt to a quarter of a cup of water, and pour bottom of the pan. Bake in a quick oven (400 Fahr.) for thirty minutes, basting four or five times. The shape is such that it takes thirty minutes to bake a fillet, no matter what its weight. done, take out and place on a hot one of butter, and brown, add two of flour; mix well; add one pint of stock or boiling water, stir continually until it boils, strain into a frying-pan, and add one of fresh stewed or canned Cook five minutes, take from the fire, add a Worcestershire sauce, one tablespoonful of sherry, salt and pepper to taste; pour it around the fillet and ^a la MODE Take from a round of be'ef a slice about four inches thick, weighing seven or eight pounds. Remove the bone.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a braising-pan put on the if in a baking-pan, turn over it another pan to keep in the Put in the oven and bake slowly for six hours; oven about When done, take out the meat and stand away to cool. the liquor, add and pepper to taste, and turn into a square pan to harden. This will make a jelly of a bright amber color.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut one dozen onions; fry a quarter-pound of salt pork or bacon until all the fat is tried out, then take out the crackling; into this hot fat put the onions; fry and for twenty minutes over a good; then add a teaof salt, a dash of black pepper, and one cup of; place over a more moderate fire to simmer for half an By the entirely evaporated, and the onions should be a nice brown. ready a broiled steak, it in the pan with the onions, cover it over the top with some of them, and stand in the oven for five minutes; then place the steak on a hot dish, heap the onions over and around, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of steak the upper of the round; it very fine, add to it a tablespoonful of onion half a teaspoonful of salt, and two dashes of black pepper; mix well together. Moisten the hands in cold water, take two of and the hands into small round cakes or steaks. This quantity will make eight Hamburg steaks. Put two of butter into; when hot, put steaks, fry brown on one side, turn and brown the other. Now place them on a hot dish, add a to the butter remaining in the pan, mix until smooth, add a halfpint of boiling water, it add salt and pepper to taste, and pour it over the steaks. Or they maybe broiled same as a plain steak, seasoned with salt and pepper, and spread with butter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i skirt steak or i*/2 pounds of round steak i cup of stale bread crumbs i tablespoonful of melted butter 1 teaspoonful of sweet marjoram Mix the bread crumbs, parsley, sweet marjoram, and the Spread this over the steak, which roll tightly, and tie with Put it in a baking-pan with any pieces of suet that you may have trimmed off; add a half-cup of water, and bake in a quick oven for three-quarters of an hour. with Brown Sauce, No.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i l/2 pounds of round steak i cup of stale bread ^ teaspoonful of sweet marjoram the steak cut very thin; trim off all the fat and skin the edges, and cut the steak into strips about three inches wide and five inches long; mix the bread crumbs, and the Put a of forcemeat on the top of each strip, roll them up and tie with twine; dredge each thickly with Cut a quarter pound of salt pork into slices, put it a and try out all the fat; put in the olives (as these rolls are now called) and on all put them into a saucepan, add fat remaining in the pan two tablespoonfuls of; add one pint of stock or boiling water, and it boils, then pour into the saucepan over the olives; add a slice of onion, a sprig of parsley, and a bay leaf. Cover and simmer gently two they have been simmering one hour* add half a teaspoonful done, place the olives on a hot dish, strain the sauce over and around them, and serve. is a very good and economical dish, and may be made without the mushrooms.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I large rump steak YZ cup of cold cooked ham or tongue 1 egg A little cayenne Chop the ham or tongue very fine; mix with the cayenne, parsley, and egg slightly beaten. Have the steak cut very thin, and spread over it the ham mixture; roll up tightly and tie with thickly with Put a quarter-pound of bacon into a frying-pan, and try out all the fat; remove the bacon, and brown the roll in the fat. Now put the into a small saucepan. Add fat in the frying-pan two tablespoon fuls of mix, add one pint of stock or boiling water, and stir continually until Pour this over the rouleau, add one bay leaf, half an a sprig of parsley, and a of Worcestershire the and simmer for two While this is stewing, prepare some ham balls for a garnish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YZ cup of cooked ham or tongue 2 tablespoon fuls of dried bread crumbs Put the milk on to boil, add to it the crumbs; the it; add finely chopped, parsley, cayenne, and the beaten yolk; mix well, and turn out to cool. When cool, form into balls about the size of a hickory-nut; roll first in egg and then in bread crumbs, and put the rouleau cut the string and remove it. Put the rouleau in the centre of a hot dish, strain the it. Plunge the balls into boiling fat for about two minutes to brown, place them around the rouleau, and serve. This makes a good and sightly dish, and is very inexpensive.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a rump steak cut one inch thick, weighing about two pounds. With a sharp knife cut the tender portion pieces the shape of a French chop. thickly on one (See directions for larding.) Put two or three slices of fat pork into a frying-pan (the tender part of the larding pork will answer nicely for this), and try out all the fat, then put in the chops, brown quickly on one side, turn and brown the Place them on a Add a tablespoonful of flour to the fat in stir until a nice brown, then add a half-pint of stock or add a half-teaspoon ful of salt, a teaspoonful of Worcestershire sauce, and pour around the grenadines, and serve. The tougher part of the steak may be made into Hamburg steaks for another meal.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For boiling, stewing, or braising, inferior of meat may be used and made into good, wholesome and sightly Points to be remembered: I. Be sure the water is boiling when you pour it over the meat. it on the back part of the fire, where it will never forty-five for every pound of meat. III. Add the salt when the meat is half done.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la MODE Cut cold beef a la mode into pieces about one inch square. To every pint of these squares allow i tablespoonful of Worcestershire sauce i tablespoonful of mushroom catsup y? pint of stock i tablespoonful of sherry (if you use wine) Put in a small stewpan, and until a dark; the flour, mix well, add the stock, and it the meat, sauce, salt and pepper, and let it simmer gently for fifteen fire, add the wine; dish, garnish with boulettes of potatoes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds from upper side ^ teaspoonful of allspice of round *^ teaspoonml ofblack pepper^ teaspoonful of cloves % teaspoonful of nutmeg i cup of bread crumbs ]^ pound of larding pork Make gashes in the meat about two inches long, and almost it. Mix the spices, Mix the crumbs, parsley and the Rub the meat on sides with the spices, and put the remainder in the gashes. the gashes nearly full with the bread crumbs. Cut the larding-pork into pieces the size of the gashes, and work them down with the crumbs. Now tie the meat around with a piece of twine to hold in the filling. Put it in a saucepan, and cover with a gravy made as follows:

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoonful of mushroom catsup i tablespoonful of tomato catsup i tablespoonful of Worcestershire sauce Put the in a frying-pan and let it brown; add the flour, and mix well; then add the stock, stir until; then add the catsups, the Worcestershire sauce, onion, bay leaf, and pour it over the meat; simmer gently three hours. the meat out, put it in a baking-pan, pour over two tablespoon fuls of glaze or gravy, and put it in the oven for ten or fifteen minutes to brown. Then dish, and strain the gravy over and around it.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds of beef from the ^ teaspoonful of cloves round or shoulder i teaspoonful of allspice Juice of one lemon 4 tablespoon fuls of olive oil or butter Mix the spices, salt and pepper together, and rub them well into the meat on all sides. Mix the lemon-juice and oil or butter together, and it) a gill of sherry. this over the meat and stand it away in an earthen vessel for twenty-four hours. Then put it, with all its juices, into a stewing-pan, cover with boiling water, add the onion and bay leaves, and simmer two When done, take out the meat, and reduce the liquor by boiling Put a tablespoonful of butter in a frying-pan and brown. Add to it a tablespoonful of flour, mix, add a half-pint of the liquor in which the meat was boiled, it boils, add a tablespoonful of Worcestershire^ sauce \ then pour it over and around the beef, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a piece of the round, weighing four pounds. Tie it into a neat shape with strong muslin or tape, put it into a large stewing-pan, cover with boiling water; stand over a moderate fire, skim carefully, and simmer forty-five minutes When the meat is half done, add a large teaspoonful of salt and one one onion, and one turnip, sliced. Fifteen minutes before you dish it, add two sliced potatoes. When done, dish the meat. Rub together one tablespoonful of butter or suet and three tablespoonfuls of flour, stir them the boiling stew; to and serve in a tureen, reserving enough vegetables to garnish the meat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds of lean beef from the under side of the round, or a shoulder Cut it pieces about an; dredge thickly with flour. Put two tablespoon fuls of dripping or butter into a frying-pan, place it on a good; it is very hot, throw in the meat and shake or stir until all is nicely browned. Now skim it out and put it in a saucepan. Add one tablespoonful of flour to the dripping or butter remaining in the frying-pan, mix, then add one quart of boiling water; stir over the fire until it boils, then strain it over the meat; add one small onion and a sprig of the saucepan and let it simmer for *wo hours. When the meat is half done, add a teaspoon ful of salt and three dashes of black pepper. Now sift one pint of flour, add to it a of baking powder, and sift again; add a quarter of a teaspoonful of salt and just enough milk (a little over a gill) to make a soft dough. Do not work it much. Dip the dough by small spoonfuls, and place them over the top of the meat, cover quickly and let simmer ten minutes. uncover the saucepan while the dumplings are cooking, or they will fall immediately. After you add the dumplings, the stew will scorch easily; therefore move the kettle to a moderate part of the fire. Serve as soon as the dumplings are done.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I quart of pieces of cold cooked meat i teaspoonful of allspice y2 teaspoonful of cloves * ^ teaspoonful of black pepper Salt to taste i cup of boiling stock Mix all the together, then into a square mould and in a to it from the mould, cut it into slices, and serve. For this you can use any meat left from soups.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 pounds of the brisket of beef % teaspoonful of ground cloves teaspoonful of ground mace teaspoonful of ground cinnamon */i teaspoonful of ground allspice i^ teaspoonful of black pepper Dash of cayenne Cover the meat with cold water and simmer for five hours. When done, take out and stand away to the liquor until reduced to a is cold, remove the bones, and cut it into small pieces it all the spices, salt and pepper, and into a square basin or mould. the vinegar to the pint of boiling liquor, pour it over the meat and stand in a cold place for twelve hours. Then loosen it from the sides of the mould and turn it carefully out, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. i pint of chopped cooked meat i pint of chopped raw potatoes y<z pint of gravy or water i tablespoon ful of butter, melted Mix all the ingredients together, turn into a mould, and bake in a moderate oven one hour.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 1 quart of cold cooked i pint of chopped uncooked beef, chopped fine Put the chopped potatoes in a stewing-pan with one pint of water. Let them stew five minutes, then add the meat, and enough water the mixture moist. Stew ten minutes longer. fire, add the eggs (beaten), a teaspoon ful of three dashes of black pepper. it into a baking-dish and bake twenty minutes in a

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cooked corned beef, chopped i pint of cold boiled poi cup of stock or water tatoes, chopped fine Mix the meat and potatoes together, put them in a fryingpan, add the butter, onion juice, and pepper; Serve on buttered toast.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take any pieces left from cold roasts, steaks, or stews, chop very fine. To every quart of this meat allow ^ pint of hot water the onion and hard-boiled eggs very fine, then put them with the meat into a stewing-pan; add the butter, salt, and pepper. Stew and stir over a very slow fire for fifteen

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut pieces of cold meat into small; to every pint of these allow one of butter, one of flour, and a of Put the butter into a frying-pan, and, when a nice brown,; add the water, and it; now add the meat; on let simmer for squares of bread, butter them, and place on Put the on the and the it.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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any remains of steaks, roasts or stews very Grease deep pie-dishes. layer of mashed potatoes ones, over, will answer) in the then a of a of stale bread; sprinkle with; place here and there a few bits of butter, and moisten with a half-cup of beef gravy, then another layer of potatoes. Dip a knife into milk and smooth over the top. Bake in a moderate oven about a half hour, until a nice brown.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cold cooked meat 6 large tablespoonfuls of flour Cut pieces one inch square, put them in a greased baking-dish. the egg very light, add it to the milk, and pour it gradually into the flour, beating all Strain through a fine sieve; add salt and pepper, and pour it over the meat. Bake in a moderate oven it quickly in the dish in

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of cold cooked meat, cut into dice 2 slices of bacon, cut into small pieces 6 medium-sized potatoes, cut into dice Line a baking-dish with parboil them ten Put a of in of the baking-dish, then a layer of the potatoes, then a few pieces of the bacon, and a few pieces of the paste, about an inch; sprinkle with; in another layer of meat, and so on until all is bits, and put it the paste, making a small hole in the centre, and bake in a quick oven three-quarters of an hour. Make a cream or brown sauce, and when the pie is done, place a funnel hole in the upper crust and pour the sauce into the pie through it. Serve in the dish

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The beef must be killed. every piece with a dry towel until free from moisture. If the pieces are very large, gash them with a knife, here and there, to allow the brine to penetrate. To fifty pounds of meat allow one and a half ounces of saltpetre, one and a half pounds of about nine or ten gallons of and sufficient Liverpool to make a brine. Mix the sugar, saltpetre and water together the brine will float an egg or a potato. ready the meat in a tub or barrel, pour the brine upon it, skimming off whatever may float. Cover well with a thick cloth, and watch it carefully for one week, skimming every day. The brine must cover the meat. If the quantity of water given is not sufficient, make more brine from salt and water, and add to it. In about two months, drain this brine off, throw it away, and cover with a new brine made the same as before. In this way your meat will keep the entire year perfectly sweet. It will be ready to use after it has been in pickle two weeks. The skimming is an important point, also the Liverpool Tongues may be put in the same tub, one or two at a time, to remain four weeks before smoking. They require about one week's smoking. When done, wrap each tongue and sew tightly in coarse muslin; then hang in a dark, cool place. TO CORN BEEF FOR DRYING (Grandmother's Recipe) Cut of beef into Rub each salt on all sides, and let it stand one day before corning. Make a brine from one tub of water, a halfpound of sugar, a teaspoon ful of powdered saltpetre, and the brine float an egg. Put the meat into this brine, and allow it to remain two weeks. it carefully and look at it frequently. See the brine covers the meat; if not, make a little more from salt and water and add to it. At the end of the two weeks, take out the meat and hang it in a cool place, to dry. It may be smoked, but many think this destroys the flavor. The latter part of October, March or

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it well, and put to boil in cold water. to a simmer, and simmer thirty minutes If the meat is to be served cold, allow it to cool in the liquor in which it was boiled. If for a hot dinner, you may boil with it cabbage, turnips and potatoes, allowing an hour and a for the cabbage, one hour for turnips, and twenty minutes for the potatoes to cook.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as frizzled beef, but use two even spoonfuls of flour instead of one. Add the beaten of two eggs just as you take it from the fire. Corned beef's liver may be cooked in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a way to use up the hard, small ends of dried beef, that you cannot cut. Grate the meat, and, to every cupful, allow four table spoonfuls of eggs, well beaten, and a Put the meat and into a stewing-pan; hot, add the the mixture becomes Serve immediately on squares of buttered toast.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak the heart three hours in water, remove the muscles the out every atom of blood. a forcemeat as follows: One cup of bread crumbs, one tablespoonful of chopped parsley, one tablespoonful of melted butter, halfa teaspoonful of marjoram, halfa teaspoon - ful of salt, and two dashes of black pepper; mix, and stuff the heart. Tie it together with twine, and wrap tightly in a cloth, sewing the ends together so that the stuffing cannot possibly get out. Put it a small stewpan the point of the heart down, nearly cover with boiling water, and simmer until tender about three hours. be a of water in the stewpan. Remove the cloth and dish the heart. Put one tablespoonful of butter in the frying-pan, and when brown add two of flour; mix well, and add in the heart was boiled; add salt and pepper to taste. Take from the fire, and, if you use it, add four tablespoon fuls of sherry; pour heart, and as it chills

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the heart three hours in cold water, remove the muscles the out every atom of blood. Mix together one teaspoonful of allspice, a half-teaspoonful of a half-teaspoonful of cinnamon, a quarter-teaspoonful of mace or nutmeg, three tablespoonfuls of vinegar, and two dashes of black pepper. Put this mixture into the heart, rub a on the outside, and in a cold place over night. In the morning, finish the same as a baked heart. Have all the spices finely ground.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak and clean as in the preceding recipes. Make a filling as follows: One pound of uncooked veal, chopped fine, a quarter-pound of salt pork, or a quarterpound of sausage-meat, two heaping tablespoonfuls of dried bread crumbs, a of one teaof a of black if you like, a dozen mushrooms, chopped fine, and one egg slightly beaten. Mix all these ingredients well together, and stuff the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Be sure that the kidneys are perfectly fresh. Split them in; trim off with a sharp-pointed knife, as carefully as possible, the sinews and fat that are inside. Now cut the kidneys into small pieces, put in a stewing-pan, cover with cold water, stand on a moderate fire, and bring almost to boiling point. this water off, cover with fresh cold Do being careful it does not boil, or the kidney will be hard and tough. Put one of in a frying-pan, and a nice brown; then add one of flour and a half-pint of stock or boiling Stir constantly with a wooden spoon until Now add one tablespoonful of Worcestershire sauce, one of mushroom catsup, salt and the kidney. agaia the kidney is; the of sherry, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Split the kidney in halves lengthwise, and trim off, as carefully as possible, every sinew and all the fat from the inside. Cut it into small pieces. Put two tablespoon fuls of butter; when melted, add one small onion cut the kidney; stir with a wooden spoon, over a brisk fire, for about; then add one of then add one of stock or water, one gill of sherry; Stir again about one minute, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare and cleanse the kidney the same as for stewing. Put one of in to mix, add a half-pint of milk, it; add the kidney, and pepper to

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a brine from two gallons of water, three-quarters of a pound of brown a half-ounce of saltpetre, and salt until the brine will float an egg. it into a stone or earthen vessel. and a healthy beef's liver, put brine, and allow it to remain for one week; it out and hang it to dry in a cool When dry, chip and frizzle the same as dried beef. is the nicest way of using beef's liver.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 120. 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 into slices about a quarter of an inch in thickness, pour boiling water over them; let stand five minutes, then wipe them, sprinkle with salt, pepper, and flour. Put three or of fat bacon in a frying-pan and try out all the fat; then put in the liver; fry on one side, then turn and fry on the Do not cook it long (about two minutes) or it will be hard, dry, and indigestible. When done, spread lightly with butter, and serve. It is also very nice served with maitre d' hotel butter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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is the large stomach of the ruminating animals, and is chiefly composed of fibrin, albumen, and water. It is nutritious and easily digested. To prepare. Scald the stomach with boiling water sufficiently to loosen the inside coating. If properly scalded, it will easily scrape off. it well through several boiling waters, then put it into cold water and soak over night. Scrape again until white and clean. it in a stewpan, cover with cold water; add one onion, a sprig of parsley, twelve whole and twelve gently for six hours, and it is ready to use in any way. It is usually sold in cities cleaned, but not boiled.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two pounds of boiled tripe (half honeycomb and into pieces about one and a half inches long and a half-inch wide. Cut two ounces of ham into dice, and put it in a stewpan, add a slice of onion, a sprig of parsley, and one bay leaf. Stir over the fire until brown, then add one tablespoonful of mix, add one of milk. it boils, then add the tripe, let it stand over a very moderate fire for five Remove the onion, parsley, and bay leaf, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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It is better to give tripe its long boiling the day before you want it. Cut the tripe the size of an oyster, sprinkle with salt and pepper, let stand ten minutes. Dip first in beaten egg and then in bread crumbs, and fry in boiling fat. Serve with sauce Tartare. It may also be dipped in fritter batter and Serve without sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two pounds of boiled tripe into pieces about one inch Cut a quarter-pound of salt bacon into slices, and try out all the fat; the bacon and throw it away. the tripe with flour, then brown in the hot baconfat. it carefully out of the fat and put; add one tablespoonful of flour to the fat remaining, mix, add a half-pint of stock or water, and a dozen mushrooms, it spoonful of vinegar; Pour it over the tripe, and serve very hot. Sherry may be used instead of vinegar, if liked.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of boiled tripe the oysters in liquor one minute; Put the cream and a half-pint of the liquor on to Rub the butter and flour together and stir into the boiling; it boils, add the tripe cut into pieces about one inch square; let come to a boil, add salt and pepper, and then the oysters, bring to a boil again and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds of boiled tripe i pint of vinegar (honeycomb) 18 whole allspice Cut the tripe pieces about two long and one inch wide. Put all the other ingredients into a porcelain kettle to boil. tripe in a glass or stone jar, pour the boiling vinegar over it, and stand away for forty-eight It will keep two or three weeks.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the tongue well, and soak it in cold water over night. In the morning put it into a kettle full of cold water, stand it over a very slow fire, and simmer gently for or until you can pierce it with a fork, and it will be perfectly tender. If the water boils away, add more boiling When done, stand away to cool in which it was boiled; cold, remove the skin, beginning at the tip, and stripping it back, and it is ready to use. If you wish to serve it as a hot meat dish for dinner, it out when done; skin, place on a heated platter, the root end with sprigs of parsley, and garnish the dish with black-currant Another very pretty way to tongue, is to cut it in arrange the slices around a large meat plate, each one overlapping the other, with sauce

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i fresh beef's tongue 3 button onions y? dozen cloves YZ pound of raisins ^ pound of dates i carrot, cut into fancy A heaping teaspoon ful of shapes the tongue, put it in a simmer two it out, skin it and tie into shape, the same as for braised tongue. out soup-kettle (this may be saved for soup), return the tongue to the kettle, and add all the other; cover with two quarts of fresh boiling water, and simmer gently two hours Serve with some of the raisins and carrots around the dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fresh beefs tongue ^ teaspoon ful of black Y\ pound of larding pork YZ. teaspoonful of cloves YZ teaspoonful of allspice YI teaspoonful of salt the tongue, put it water, and simmer gently two it out, remove the skin and trim off the roots. Put the butter in a large stewpan, and when brown add the flour, then add one quart of the liquor in which the tongue was boiled (save the remainder for stock); it boils, then add the spices, the onion chopped fine, and the carrot cut into fancy shapes. the tongue on the upper syie the same as a fillet, put the stewpan, and simmer gently for two hours, adding a quarter teaspoonful of coriander seed one hour before it is Serve with the under side of the tongue down, and the sauce poured over and around it. The coriander seed may be omitted.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut any pieces of cold tongue that may be Jeft from either of the preceding in slices about a half-inch Fry them in butter, and serve with mushroom sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of cold boiled tongue or ham fy teaspoonful of mustard Dash of cayenne tongue or ham very fine. the yolks until light, add them to tongue or ham, add the seasoning, the whole over the fire until the eggs are cooked. immediately on squares of buttered toast. Mutton is usually divided into fore and hind quarters. The hind quarter is sub-divided leg and loin, the fore quarter into shoulder, breast and neck. A saddle of mutton is two loins. is very much better if hung at least one week weather, but three weeks will not hurt it. The flesh of good Southdown mutton should be a bright red color, the fat firm and white; and the fatter the the better and more tender the lean parts. The leg, shoulder, and loin make roasting The breast and neck are used for soups and stews. The loins are also cut into loin and French chops.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Procure a nice well-hung leg of Southdown mutton weighing not less than ten pounds. it with a damp towel, in a baking-pan, dredge pepper, add one teaspoonful of salt cup of boiling water, and pour it into a pan. Now place the pan in a very hot oven, and baste ten minutes, adding no more water the evaporates, as there will be sufficient fat for basting. fifteen minutes to every pound.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quilling of white paper, and serve with brown sauce, the same as roast beef. To roast in the tin kitchen, proceed in the same manner as for roast beef.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in this way every other day for one week. Then mix a quarter ounce each of white allspice together, and rub well into the Do this two days in succession, and let it hang another week. When ready to use, sponge off the spices with vinegar, and wipe dry. Roast the same as a leg of mutton, adding to the sauce, just before you pour the boat, one of mushroom one tablespoonful of Worcestershire sauce, and if you use wine, four tablespoon fuls of with red or black currant jelly in a separate dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the leg with a damp a cloth thickly with flour, and wrap the leg up in it. Put it into a kettle, cover with boiling water, and simmer gently fifteen minutes to every pound; add a teaspoonful of salt when the leg is done, remove the towel carefully, garnish with parsley, trim the bone with quilled paper, and serve with caper sauce either in a sauce-boat or poured over the mutton.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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leg on top these vegetables, add one quart of water or stock and one teaof Put on the lid, if a braising-pan; if a with another pan. Put a quick oven, and braise fifteen minutes to every done, take out on a heated dish. Put one large tablespoonful of butter in a frying-pan and stir over the fire until a nice; then add two tablespoonful of flour, mix, and add one pint of the braising-pan; it; add one of

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake or roast the same as a leg, ten minutes to every pound of meat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chops are broiled exactly the same as beefsteak, trimming off most of the fat before broiling. Serve plain with butter, pepper and salt, or with tomato sauce. French chops are broiled in the same manner, decorating the bones with paper quillings.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broil French chops ten minutes, turning them very often. Take them from the broiler, baste with melted butter, season and pepper; let them ten Then dip them in egg, roll in bread crumbs, and fat. of a meat tomato sauce, slip the paper quillings over the end of the bones, and arrange the chops nicely in the sauce. with parsley, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broil and bread the chops as directed in preceding recipe. Have ready six boiled potatoes, mash them fine, add a halfcup of boiling cream, one teaspoonful of salt, one spoonful of a dash of; fire until light. in the centre of a heated dish, stand the chops around it, trim each bone with paper quillings, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1/2 pound sausage meat 6 loin cutlets tablespoonful of the in a frying-pan, and when hot, brown the cutlets on both sides. Take them out, season with butter to the frying-pan, the onion cut into slices, and the sausage meat; stir over the fire for fifteen minutes. done, take from the the yolk of the egg and a tablespoonful of chopped parsley. Cut six pieces of white paper in a heart-like shape, large enough to hold one cutlet Put a tablespoonful of the mixture on one side of the paper; put a cutlet on top of this, then another spoonful of the mixture on top of that, fold the other half of the paper over all. The edges should then be folded together tightly one over the in a hot oven for in the papers with Bechamel

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of finely chopped ^ cupful of rice i tablespoonful curry 2 quarts boiling water Wash the rice and put the let it thirty-five minutes. in the butter in a frying-pan; when melted, add the flour and stir; add a half-pint of boiling water; let up once, then add meat, curry and salt. Stir ten minutes. Now heap it in the centre of a meat dish, and put the rice around, in a border. all over with beaten egg, and place in the oven a few minutes

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take scraps of cold mutton and cut in small pieces; layer in the bottom of a baking-dish, then a layer of stewed tomatoes, then a layer of bread crumbs; sprinkle with salt and pepper, and put over a few bits of butter, then another layer of meat, and so on until the dish is full.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of cold mutton i pint of cold boiled pota- ^ cup of stock or water toes

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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j^" cup of cream Cut the mutton and boiled potatoes into pieces about one in a deep pie or baking-dish, add the stock or water, salt, pepper, and half the butter cut into small bits. Then make the crust as follows: Pare and boil the potatoes, then mash them, add the cream, the remainder of the butter, salt and pepper, beat until light. Now add flour enough to make a soft dough about one cupful. into a sheet, make a hole in the centre of the crust, to allow the escape of steam. Bake in a moderate oven one hour, serve in the same dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds of cold cooked mutton 2 large onions i quart of water or stock Cut the mutton into pieces about one inch square. cut four of the potatoes into dice, also the layer of the mutton in the bottom of a baking-dish, then a layer of potatoes, then a sprinkling of onion, parsley, salt and pepper, and continue these alternations until all is used. Cut the remaining two; cover these over the top, add the water or stock, and bake in a moderate oven for two hours.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold mutton or lamb into pieces about one inch square. Put one tablespoonful of butter in a frying-pan, and, when very brown, add one tablespoonful of; mix half-pint of stock or water; it to taste, and a teaspoonful of

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of cold roast or boiled mutton, chopped fine YV pint of water or stock y<2, pint of green peas or ^ can Small head of lettuce Put the mutton, butter, stock, peas (uncooked, if green), salt, pepper, lettuce, and onion chopped fine on to stew slowly for one hour. done, have ready one cup of nicely Put the mixture in the centre of a heated dish, and the rice as a border around it, and serve. Curry sauce may be served with the dish, and is a nice accompaniment.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 132. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 pounds of the neck of mutton 4 potatoes, cut into dice 4 good-sized onions Cut the meat into small pieces, cover with the water, which should be boiling, add the onions sliced and simmer gently for three half an hour before is done add the potatoes. Season with salt and pepper, and, if you like it, the beaten yolk of an egg. Dumplings may be added the same as in stew of beef with dumplings.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 pounds of loin chops ^ pint of water or stock in a frying-pan and, when very hot, fry the chops brown on; take them up, and add the to the butter remaining in; mix, and add the stock or water; stir constantly until it boils. the chops back, add the onions cut into slices, salt, pepper, the celery cut into small pieces, and the catsup. Stand over a slow fire to simmer for of an hour. Cut the carrot and turnip slices, then into fancy shapes with vegetable cutters; cover them with boiling water, boil ten drain, and add them, with the bay leaf, to the meat, and allow them to simmer with the meat the full it is cooking. When done, add one tablespoonful of it, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean a sheep's head, according to directions for cleaning calf's head, then put to stew with the liver and heart well washed, add one onion, and simmer gently one and a half hours. When done, take out and stand away to cool. When cold, take all the meat from the head, chop the heart and liver very fine. Now put them into a stewing-pan, add one of butter, and one pint of water, or liquor in which they were boiled, salt and; let stew up once, and serve with squares of toast around the dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one dozen sheep's tongues, and soak them over night In the morning, put them in a kettle of cold water and bring them slowly to a boil; skim all the scum from the top, and simmer two hours. skin and serve around a bed of kale or spinach.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 6 sheep's kidneys Cut each kidney through the centre lengthwise, remove the white veins and fat. Wash well water, cover with boiling water and let stand five minutes, then wipe them dry. Cut the bacon into slices, and then pieces the of a half-kidney. Place one of kidney on a skewer, then a piece of bacon, kidney, and so on, three pieces of bacon and two pieces of kidney to each skewer. Place them on a broiler, baste with broil over a clear lightly with salt and pepper and serve on the skewers. These make a very nice breakfast relish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the meat with a damp towel, place it in a baking-pan, and dredge it with pepper. teaspoonful of salt in the bottom of the pan, add one cup of water to baste with at evaporates, use its own drippings. Lamb must be basted every ten minutes and baked fifteen minutes to every pound, in a very hot oven.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 135. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the loin, place it in a baking-pan, dredge pepper, add a teaspoon ful of salt and cup of water to the pan, place in a very quick oven for; cool the oven somewhat by closing the drafts, or lifting a lid off the stove if necessary, and roast slowly fifteen minfor every pound of veal, basting frequently, at with the water in the pan, and afterwards with its own gravy. Veal must be well done to be eatable. When done, make a gravy the same as roast beef.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of bread crumbs ^ pound of salt pork i teaspoonful of sweet i teaspoonful of thyme 2 dashes pepper Chop the pork very fine, add all the other ingredients to the bread crumbs. Wipe a breast of veal with a damp towel; make long gashes between the ribs, and with this stuffing. Place it in a baking-pan, and roast and finish the same as the loin.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the cutlets as thin as possible. Dust with salt, pepper, and flour. Put a tablespoonful of dripping in a frying-pan, and, when very hot, put in the cutlets; when brown on one side, turn and brown on the other; take out and place on a heated Add a tablespoonful of to the fat in the pan, mix, and half-pint of water, it boils, add salt and pepper to taste, pour over the cutlets, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the cutlets as thin as possible, cover them with boiling let stand one minute, drain and wipe dry. Cut into pieces about two inches square. Dip in beaten egg and then in bread crumbs. Put two tablespoon fuls of dripping in a hot, fry the cutlets first on one side and on the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a cutlet of veal pieces about two inches square, and season with salt and pepper. Dip first into beaten egg, then into chopped mushrooms. butter in a frying-pan, and, when hot, fry the cutlets until Make a brown sauce the same as for veal cutlets, pour over the squares, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of lean veal y?, cup of stale bread Cook the bread crumbs and milk together until thick and Chop the veal (which must be uncooked) very fine, add this to the bread and milk, add the and the mixture away to cool, form into balls about the size of an egg. Dip them in beaten egg and fry in butter until a light brown, being to burn them; take them out of the pan. Add two tablespoon fuls of flour to the butter remaining in the pan if not burned if it is, take two tablespoonfuls of fresh butter and brown it mix, add one pint of stock, it Pour this into a saucepan, put in the fricandelles, cover, and simmer for one hour. When done, add a tablespoon ful of Worcestershire sauce, and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i^ pounds of veal cutlet, cut very thin i tablespoonful of melted butter i pint of stock or boiling water i cup of stale bread crumbs i tablespoonful of sweet marjoram Y^ pound of bacon i tablespoonful of mushroom catsup Cut the strips about three inches long and two wide. a filling from the bread crumbs, salt, pepper to taste, parsley, sweet marjoram, and melted butter. Mix thoroughly and spread on the strips of veal, roll them up and tie tightly with twine; now roll them in flour. Put the bacon in a frying-pan, and try out all the fat. olives in this, and brown them on all sides. Now put them in a saucepan, add the to the fat remaining in the pan, and a nice brown; then add the stock or it boils; add salt and pepper to it the olives; add the bay leaf and mushroom catsup, cover the saucepan, and let simmer for two up, cut the strings with a sharp knife, and remove them. Put the olives in a row on the dish, strain the sauce over them, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 pounds of the fillet of veal 2 sprigs of parsley ^ pound of larding pork Cut the larding lardoons, and the fillet thickly over one side. Clean the vegetables, cut them into slices, and put them into a braising or baking-pan with the bay leaf, salt and parsley.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fricandeau on the top of these with the larded side uppermost, and pour around it one quart of stock or water. Put the lid on the braisingpan, or cover the baking-pan with another, and bake in a moderate oven two hours, basting four times. dish the fricandeau, and make a sauce as follows: i tablespoonful of Worcestershire sauce i tablespoonful of mushroom catsup Put the butter in a frying-pan and stir over the fire until a dark brown; then add the flour, mix, and strain the liquor from the braising-pan into this, which should be one pint if not, add or water; it Take from the fire, add the sauce and catsup, salt and pepper to taste, pour around the fricandeau, and serve. peas are an appropriate accompaniment to this

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i knuckle of veal i large spoonful of lard yz pint of milk 3 pints of water Put the water in a stewpan, add the knuckle, onion and salt, and let all simmer until is tender about an hour and a quarter. There must be at least two-thirds of a quart of liquor when the meat if it has evaporated, add hot water to make sufficient quantity. into a bowl, add the salt, then rub in the; add the baking-powder, mix, and moisten with the milk. a board, cut a round cutter, and place over the top of the meat; the stewpan and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i knuckle of veal ^ pound of ham 4 potatoes, medium size i large the knuckle, put it in a kettle, partly cover water, add one onion, and simmer gently one hour. the potatoes and into dice; parboil fifteen minutes and the is done, cut all the meat the bone, return the bone to the let it simmer two or three hours longer for stock. Cut the ham a two-quart tin basin with plain paste, and cut the trimmings from the edge into squares. Now put a layer of potatoes in the bottom, then a layer of veal, then a sprinkling of ham, the squares of paste, parsley, salt and pepper, and a few bits of butter, and follow these alternations all is out the top crust, make a hole in the centre, wet the edges of the pie with cold water, put on the top crust, press the edges Bake in a quick oven for thirty minutes, or until the crust While this is baking, prepare the sauce. tablespoonful of butter in a frying-pan, and melted, add two even but do not brown; add a half-pint of the liquor in which the knuckle was boiled, and a half-pint of milk, stir constantly until it the salt and pepper, take from the fire, add the beaten yolk of one egg and a tablespoonful parsley, and pour it into the pie, when done, through a funnel placed in the opening of the upper crust.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 141. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the knuckle with a damp Cut pieces where it has been cracked. Put it into a kettle with two quarts of boiling water, add one onion cut into slices, one carrot cut into fancy shapes, half a pound of ham cut into dice, and one bay leaf. Cover and stew slowly for two hours, then add a half-cup of washed rice, stew thirty minutes longer, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3^ pounds of veal ^ pound of ham i cup of bread crumbs ^ teaspoon ful of pepper i teaspoonful of onion ^ teaspoonful of sage YZ teaspoonful of cloves YZ teaspoonful of allspice Chop the uncooked veal and ham very fine; add to them all the other ingredients, the eggs well beaten; mix thoroughly, and a square pan to mould. it a baking-pan, brush it over with beaten egg, and in a slow oven for two hours, basting three or four times while baking with a tablespoon ml of butter melted in a half-cup of boiling water. Serve cold, cut in thin slices.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 142. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 knuckle of veal ^ teaspoon ful of ground allspice i gill of good vinegar Wipe the knuckle and cut it into pieces; put it in a kettle with two quarts of cold water; bring it slowly to simmering point; skin, and simmer gently for two add the onion, mace, bay cloves, pepper-corns, and allspice, and one out the knuckle, carefully remove the bones, and put the into a square mould. Boil the liquor until reduced to one; strain, add the vinegar, to the meat, and stand it away over night to it carefully out it with parsley and lemon, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. For this, the remains of a cold fricandeau or roast may be used, cut pieces about one pint of these squares allow y2 pint of stock i tablespoonful of Wori tablespoonful of onion juice cestershire sauce Put the butter in a frying-pan, and stir until a nice brown; then add the flour, and brown again; then add the stock; it boils, then add the mushrooms, mace, onion juice, mushroom to

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 143. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 Cut any pieces of cold roast veal To every pint of these squares allow i pint of stock YZ pint of mushrooms or i ounce of truffles gill of Madeira, wine Brown the butter, add the flour; mix; add the stock and half the wine, then the meat, and simmer for half an hour; add the mushrooms or truffles chopped pieces, the yolks of the hard-boiled eggs, mashed;; cook ten minutes longer. the remainder of the wine, and serve, garnished with sweetbread croquettes made into very small cylinders. This dish is fully worth its trouble.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i breast of veal 1 knuckle of veal 2 cups of cold boiled ham, 2 dashes of cayenne chopped fine of dried bread crumbs i teaspoonful of i small carrot to boil, add to it the bread crumbs;; the yolks, mustard, cayenne and ham. Mix all the breast, sprinkle Now the mixture over the breast, roll it up and tie with then wrap it in a of cheese-cloth and sew Put in of a soup the bones the breast, the knuckle of veal, three quarts of cold the onion, bay celery, carrot, and blade of mace. it over a moderate fire, and bring it slowly to a it boils, skim put in the breast of veal; simmer for hours, then take out the veal, cloth, put a dish, and stand away to the a of water, and let it soak one hour. Simmer the knuckle one hour longer after removing the veal, then add to it the strained through a sieve, and clarify the same as

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Season with salt and pepper, and put away to but not put a in of a mould to hold the veal, stand the ice, hard, place the veal on top of it, and pour the remainder of the liquor in just enough to cover the in a cold place ready to serve, wipe the outside of the mould with a warm towel, place a meat dish over the top of the mould, turn it upside down, and remove the mould carefully, leaving the galantine in of serve with sauce Tartare.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 145. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pound of veal 2 tablespoonfuls of chopped iyz pounds of calf 's liver j pound of ham y i heaping teaspoon ful of salt ^ teaspoon ful of powdered sage Wash the liver, then cover with boiling water, let it the water and dry on a the the veal and (all uncooked) very fine; the sage, parsley, salt, black pepper, cayenne and the onion, grated. a plain mould well with butter; press the meat tightly into the mould, cover, and or steam you remove the lid, you find has shrunk, leaving a half-inch of space partly filled with liquid.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i calf's head i teaspoonful of sweet marjoram i teaspoonful of summer i tablespoonful savory i^ teaspoonful of pepper the calf's head as directed in Dressed Calf's Head, simmer it, in hot water enough to cover, for one and a half hours, or until the bones. it out carefully, remove the bones, chop the meat and add the other Have ready a small bag made cheese-cloth, pack it, tie the bag tightly and hang away to cool. cold, turn the bag, wrong side out, off the meat, and it cold, cut in thin slices.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. i calf's head with the skin on 6 nice tomatoes, baked Have the butcher saw the top of the head, and take out the brains. Now wash the head well in cold water; clean cold water, and soak one hour; then scald the nasal and throat passages with boiling water; wash again in cold see that the throat is free from any foreign matter. Put it on to boil with the onion, bay leaf, celery, cloves, water, simmer gently till tender skimming at the the fibre from the brains, then put them saucepan, cover add one teaof salt, and simmer for out, cut into small pieces with a silver knife, and the head is the water, remove the tongue, skin and cut into slices. Cut the meat from the head Put it with tongue and brains in the centre of a heated meatplate, and keep warm while preparing the sauce. tablespoonful of butter in a frying-pan to brown, add to it two even tablespoonfuls of flour; mix until smooth; add one pint liquor in which the head was it boils, then add a mushroom catsup, a tablespoon ful of Worcestershire sauce, a half-teaspoonful of salt, two dashes of cayenne, and mushrooms chopped Simmer the whole one minute. Place the baked tomatoes around the calf's head, pour the sauce over the whole, and serve. The tomatoes may also be cut If you use wine, add one tablespoonful of sherry to the sauce at serving time.

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No. Saw the head lengthwise through the skull. the brains, throw them into cold water for one Take out the eyes and teeth. Wash and cleanse the as directed in preceding Put it in a kettle, nearly; over a moderate fire, skim and simmer for one hour, then add one onion, one bay leaf, a sprig of parsley, four cloves and a blade of mace; simmer for a half-hour longer. While this is cooking, clean the brains, remove all the membrane, and parboil them for fifteen minutes, then put them away to When 'cold, cut into thick slices, dip first in egg and in bread crumbs, and stand one When the calf's head is done, take it out carefully, skin the tongue, brush the head over with beaten egg, then sprinkle with crumbs and chopped parsley. Brown in a quick oven.

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i tiny onion i clove Use the brains left from the mock turtle. As soon as the head conies home, throw the brains into a bowl of ice-cold water, and let them stand one hour. Then remove the fine skin and blood-vessels that are all around them. them in a small saucepan, cover with water, add the onion, bay clove, and simmer gently fire, drain, and put on ice to When cold, cut in four nice pieces, dip first in egg and then in bread crumbs, and fry in boiling fat. Garnish with parsley and serve, with French peas around them.

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calf's liver bay leaf turnip sprigs of parsley ^ pound of larding-pork pint of stock or water of mushtablespoonful of Worcesroom catsup tershire sauce Wash the liver, and lard it the same as fillet of beef. Wash and cut the vegetables into slices, and put them in the bottom of a braising-pan if you have one, if not, in a deep; lay the liver on the bed of vegetables, add the stock or water, put a lid over the pan, and bake in a moderate oven for two the Put it over the fire until a nice brown, add the flour; mix and strain the liquor from the other pan into this, which should be about a half-pint. it boils, then add the Worcestershire sauce, and mushroom Pour over and around the liver, and

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i pound of calf's liver YL a small onion Cut the liver into slices, and again pieces about two of dripping in a frying-pan, add to it the flour, and stir until brown. Now add the water, it boils, pour it into a stewing-pan the liver and onion, cover and simmer gently one hour; add the salt and pepper, and serve.

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i pound of calf's liver A dash of black pepper Cut the liver into thin slices and scald it; wipe dry. Cut the bacon as many thin as you have of Put the bacon in a frying-pan and fry until brown, it out, put on a heated dish and keep it warm. Dust the liver with flour, salt and pepper, and fry it in the bacon-fat. When a nice brown, arrange it on the heated dish with a slice of bacon on each slice of liver. flour to the fat remaining in the pan; mix, add a half-pint of boiling water, season with salt and pepper, pour it around the liver, and serve.

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i pound of calf's liver 2 slices of bacon y2 pint boiling stock or water i tablespoonful of i tablespoonful of mushWorcestershire sauce room catsup Cut the liver in slices, cover it with boiling water, and let it stand five minutes to draw out the blood. Now take it out and wipe it dry.

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flour, salt and Try out the bacon in a the this hot bacon-fat, fry brown on one side, turn, and brown the other. it on a hot dish with the bacon, cut in small pieces. Now add the flour to the fat in the pan, and a rich brown; add the boiling stock or water; stir again until it boils, now add the Worcestershire sauce, mushroom catsup, and to Pour it over the liver, and serve.

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i pound of calf's liver i tablespoonful of Worcesteri tablespoonful of mushshire sauce room catsup YZ teaspoon fid of salt the cut water and let stand five minutes; it out of the water and wipe dry. Cut the bacon slices, and again into pieces about two inches long and one inch wide. Put one piece of the bacon on a slice of the liver, then roll it up and tie tightly with twine, and so continue, making one roll of each piece of liver. Dredge these thickly with flour. Put the remainder of the bacon in a frying-pan, and try out all the fat. Brown the rolls in fat, and then put them in a stewing-pan. Add the flour to the fat remaining in the frying-pan, mix, and add one pint of water or; it boils, and rolls; add the Worcestershire sauce, the mushroom catsup, a half-teaspoonful of bay leaf and Cover, and let simmer gently one hour. When done, dish the rolls, remove the strings. over and around them.

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Calf's sweetbreads only should be used for food, and, as spoil very quickly, they should be thrown in water the moment they come from the market; after soaking one hour, trim them free from fat, lard or not, as you wish, put them; add a stand them a very moderate then throw them into cold water for five carefully any or rough parts, and then put them in the coldest place you have until you are ready to cook them. In this way they will keep thirty or forty hours. Always parboil the sweetbreads in a porcelain.or granite saucepan, and use a silver in cutting, as they contain a peculiar phosphoric acid that acts upon iron or tin, entirely destroying their flavor.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 pairs of sweetbreads Lard ing -pork i can of French peas Trim the fat from the sweetbreads and parboil fifteen minNow lard them with five lardoons each, put them in a small baking-pan, dredge them with flour, cover the bottom of the pan with stock or water, and in for three-quarters of an Baste every ten minutes. When they are nearly done, put in a frying-pan, add to it the flour (do not brown), and mix; add stir until it boils, then add the French peas drained free from all liquor. they boil. the sweetbreads in the centre of the dish with the peas around them.

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No. 2 Trim, lard and bake the sweetbreads as in the preceding the liquor from a can of French peas, turn them into a small saucepan, add a piece of butter the size of a walnut, a half-teaspoonful of salt, a little pepper; heap in the centre of a heated dish, put the sweetbreads around, and serve very hot.

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trim, and the sweetbreads Then cut them in nice pieces, dip them first into egg, then in bread crumbs, and fry in boiling fat. Serve with cream sauce.

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la CREME i pair of sweetbreads YZ pint of cream Parboil the sweetbreads as directed; pick them to rejecting all the fine membranes, then chop rather Chop the mushrooms very fine. Put the butter on to melt, be careful not to brown; when melted, add the flour, mix until smooth; add the add the mushrooms and sweetbreads, and the steam of the teakettle for about minutes, add a halfteaspoonful of salt and a dash of white pepper. in silver shells or little paper cases.

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i pair of sweetbreads gill of white stock gill of cream 2 dashes of white pepper the sweetbreads as directed. the fibrous skin and fat and pick into small Put in to melt, do not brown the stock and cream; it boils, then add the mushrooms and sweetbreads; stir the whole over the steam of the teakettle and to them, take from the the yolks, well beaten, salt and pepper, and, it, one tablespoonful of sherry, a,nd serve in a small heated dish or individual paper cases. A calf's brain may be parboiled, mashed, and added to Many think this a great improvement.

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i pair of sweetbreads gill of cream 5 drops of onion juice % teaspoonful of nutmeg ^ teaspoonful of white pepper

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the sweetbreads, chop them fine with a silver knife. flour together and stir into the milk when boiling; stir and cook until very thick. the the yolks of the eggs, sweetbreads, and seasoning, salt to taste, and, if you like, two tablespoon fuls of chopped mushrooms; mix well, and out to at least four hours in a cold to form nicely. cutlets, dip in egg and in crumbs, and fry in fat. Put a quilling of white paper in the small end of each cutlet, and serve with sauce Bechamel or cream sauce.

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the sweetbreads, then parboil them. Put the butter in a frying-pan, add the onion, bay leaf, clove, parsley, and sweetbreads, the larded side up; cover the pan and it in oven, basting with the butter, and for In the mean the cauliflower as in for cauliflower, it apart in the little branches, and put it around a the sweetbreads from the oven, add four tablespoonfuls of stock, boil up once. Dish the sweetbreads in the centre of the cauliflower, turn the gravy over them through a strainer, and serve. is divided leg, loin, chine, shoulder, spare-rib, middlings, head and feet. The best parts for roasting are the loin and leg. Pork in every form is unwholesome and indigestible, and should never be eaten by persons with weak digestion or by children, and should not be used by any one except in weather. always be To select: The lean must be fine-grained, and of a pale red the fat white, and the skin smooth and If the flesh is soft, the fat a yellowish-white, and full of small kernels, reject it, as is an indication of disease.

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The pig should be four weeks old, and should be roasted the day after it is killed. In cities, pigs are usually sent from the butcher's prepared for the oven; but if be your lot to receive one in its crude state, we will give these few directions to follow. Wash the pig well in cold let it remain in the water ten minutes. ready a large pan of boiling water, plunge it in, hold it by the nose and shake it vigorously you can pull the hairs out it out, rub it with a very coarse crash towel, rubbing from the tail to the head; a opening in the belly, out the entrails, and wash it thoroughly it dry. Make a filling as follows: i cup of stale bread crumbs i heaping tablespoonful of chopped suet i teaspoon ful of powdered sage i^ teaspoonful of black pepper i tablespoonful of onion juice Mix all the ingredients well together. the hoofs at the first joint, leaving the skin long enough to pull over the bone. If you are not ready to bake at once give it a cold pack, /. e., it in a wet and put it one side until wanted. When ready, put the stuffing in, sew the opening together, truss the fore legs forward, and the hind feet forward, under and close to the body. Now wipe the pig carefully with a soft, dry cloth, and place a stone or cob in the mouth to it Rub it with melted; dredge very lightly with flour, salt and pepper. Roast before a moderate fire, as it must be thoroughly done, or, if baked, the oven must be moderately hot.

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the pig was roasted, add to it two tablespoon fuls of flour, and brown again; of let it boil up once, add pepper to taste, take from the fire, add four tablespoonfuls of sherry, and serve in a boat.

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Allow two tablespoon fuls of fat to remain in the pan (pour the remainder in your dripping-pot), add two tablespoonfuls of flour and brown it; add salt and pepper to taste, a half-teaspoon ful of powdered sage, and a tablespoonful of tomato catsup; strain, and serve in a boat.

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Put the spare-rib in a baking-pan it; add a of to a of boiling water, and pour in the bottom of the pan. in a for; baste with butter and cover with a piece of buttered letter paper. Roast twenty minutes to every pound, basting every ten minutes. minutes before it is done, brush it well with melted butter, and dust it with a half-teaspoonful of powdered sage and a little black When done, serve and make a gravy the same as for roast leg of pork. Spare-rib may be stuffed with a stuffing made of bread or mashed potatoes, the ribs cracked crosswise the entire length in two places, the stuffing placed in the centre, the two ends folded over, and tied. as above. with tomato sauce.

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Put a tablespoonful of dripping to Dust the chops with fry in the hot dripping until a nice brown, and thoroughly done. It will twenty-five nearly all the fat from the frying-pan into your dripping-pot, and to that remaining which should be about a tablespoonful flour, and brown. Then add a half-pint of boiling water, let it boil up once, add salt and pepper to taste, and pour over the chops. Steaks and cutlets may be fried in the same manner.

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feet and scrape them well. Soak them in water two or three hours, then wash and scrub well. the feet and crack in two or places. Put them into a stewpan and just cover them with.cold water; place over a moderate fire and simmer until tender.. Boil together for one minute a half-pint of good cider vinegar, three blades of one dozen cloves, and two bay Season the feet with salt and pepper, pour into an earthen basin, and add the spiced vinegar while hot; then stand in a cold place. It will be ready for use the next day.

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To every quart small white soup beans allow one pound of pickled pork. Soak the beans over night in cold In the morning wash them in Put them on to at the first boil, drain this water off and cover them with

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They may be baked in an ordinary iron baking-pan, but in case they should be covered with pan or watched, and baked only two Bring them to the table in the pan in which they were baked.

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Wash the ham well in cold water. To do this thoroughly, you should use a small scrubbing-brush. Put it into a large boiler nearly filled with cold water, add a blade of mace, six cloves, and a bay leaf. it over a slow fire, that it may heat gradually. It should not come to boil for at least two hours. Then skim carefully, and simmer gently fifteen minutes to every pound, from the time it begins to simmer. When done, allow it to in the liquor it was Then remove the carefully without cutting the fat. it over with beaten egg, and sprinkle with dried bread crumbs; place in a quick oven for about fifteen it cold, garnished with parsley. Ornament the shank bone with a paper frill.

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Remove the skin as soon as it is done, and, while yet hot, it over with egg, sprinkle with dried bread crumbs, and put in the oven to brown and crisp.; the shank bone with a frill of paper, the edge of the dish with parsley and vegetable flowers, and serve with it asparagus, peas, or cauliflower.

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Wash the ham as directed, cover cold water, and for twenty-four hours, then wipe dry. Put it in a kettle, more than cover cider, and simmer gently fifteen minutes to every pound. allow it to cool in the liquor in which it was boiled. cold, remove the skin carefully, and with a dry cloth sop the fat it perfectly dry. Cut carrots and beets, that have been boiled tender, into fancy shapes, with vegecutters or a French knife, place them tastefully over Garnish with squares of aspic jelly, parsley, and olives. is delicious.

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Wash a medium-sized ham as directed; it for twentyfour hours in cold water, changing the water or four Now trim away the rusty parts from underneath, and it dry. Make a thick paste with flour and water only; cover the flesh side of the ham with this paste, place baking-pan, the side down, and bake in twenty-five minutes for every basting with sherry wine every ten minutes, until you have used a halfpint; then baste with the dripping in the pan. crust carefully, and peel the shank bone with a frill of paper. With a dredging-box sprinkle the fat of the ham over with raspings of rolls or and serve with champagne pickled beets cut into fancy shapes, olives, and parsley. is just as good as it sounds; a little troublesome, but one is well paid.

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Have your ham cut into slices about a half-inch thick, trim off the rind and rusty edge. Place on a broiler, and broil over or before a clear fire for eight minutes, turning two or three times. When done, spread very lightly with butter, dust with pepper, and serve at once on a heated dish.

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Cut and trim the ham as for broiling. Heat a frying-pan, then put in the ham (use no fat), and fry over a quick ten minutes, or until the fat of the ham is a nice brown. Add one tablespoonful of flour to the fat remaining in the pan, and mix until smooth; add a half-pint of milk,; add a dash of pepper; pour it over the ham, and serve. Saratoga potatoes are a nice accompaniment to this.

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is best done in a chafing-dish. Take one slice of cold boiled or baked ham, put chafing-dish, season with pepper and a half-teaspoonful of French;; heat quickly on one side, then turn and heat the Dust very lightly with powdered sugar, add of boil up once, and serve on a heated dish. If you have no chafing-dish, this can be carefully done

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Fry the ham as directed in the recipe for Fried Ham done, place on a heated dish; allow six eggs to every slice of ham, have them ready, and drop one by one, into the the hot fat. Stand over a moderate part of the yolks are set. Cut the ham into six nice pieces, trim the rough edges from the eggs, lift them carefully with an eggslice, and lay one upon each piece of ham. Dust lightly with salt and pepper, and serve very hot.

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1 cup of finely-chopped cooked ham ' 2 cups of mashed potatoes Mix with the hot mashed potatoes, the butter, yolks of two the cayenne; beat until; out to Put the ham in a small frying-pan with the remaining yolk, and stir over the fire for about one minute; it out to cool, take a large the potato and form it into a hollow in the palm of your hand; put into this hollow a large teaspoonful of the ham, fold the potato over it, and form it into a ball, making a ball with a ham Dip these in beaten egg and then in bread crumbs, and fry in boiling fat.

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y?, cup of cold cooked ham 2 tablespoonfuls of dried bread crumbs % teaspoonful of nutmeg Chop the ham very fine. Put the milk on to boil, add to it the crumbs,; add the yolks of the salt, cayenne, nutmeg, and ham; thoroughly hot; add the

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Mix the yolks of six hard-boiled eggs with one tablespoonful of French mustard to a smooth paste, then add one cup of finely-chopped cold boiled ham. Spread a good layer of this on a slice of buttered bread, cover with another slice, and press firmly together. Or, spread a layer on one slice cut very thin, roll it up, and serve in a pile on a plate.

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Cut it into very thin slices, put it in a frying-pan, and heat gradually for about two fry Serve around a dish of fried potatoes.

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This is generally used boiled with sauer-kraut or cabbage, to give it flavor, a piece weighing two pounds being sufficient for one quart of sauer-kraut, or one head of cabbage. Boil two hours and a half.

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This should be done as soon as possible after the meat is cold. 100 pounds of meat 2 ounces of powdered saltpetre 4 pounds of fine salt 4 ounces of brown sugar the hams or shoulders on a board or table in the cellar, skin side down. salt, sugar and saltpetre well together; rub the hams well all over with this mixture, and put a little in the hock end around the bone. Rub until they will take no more. If there should be any left, rub them again in about one week. Allow them to remain on the board for sixteen Then hang them up to smoke, with the hock end upwards, in a cool, dark, smokehouse. Keep up a good smoke from hickory chips, smothered with sawdust, during the day, for two or three days, when they will be fit for use. One or two small hams may be smoked under a barrel. If you should want to keep the hams over until warm weather, our experience the following method was very satisfactory.

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To fifty pounds of pork allow two pounds and a half of brown sugar, two ounces of saltpetre, and sufficient salt to a brine with about nine gallons of water; this depends upon the size of the vessel you pack it in. sugar and saltpetre with the water, and then gradually add the which should be

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15 pounds of lean meat 4 tablespoon fuls of powdered sage 5 pounds of fat meat 5 ounces of salt 2 ounces of pepper 2 ounces of allspice Chop the meat very fine; is best done with an "Enterprise Meat Chopper;" it takes but a moment, and the is not bruised or mashed as in a grinding machine. Now mix all the ingredients well the "casings," stuff with the meat, tie them into lengths, and put them away in a cool, dry wish to keep them for a time, twist them around in the bottom of a stone jar or a pan, cover with hot melted lard, and stand These will keep one or two months.

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Empty them, turn them out and wash them Soak them in salt water for two days. Now wash them again, cut into convenient lengths, and scrape them on a board with a blunt first on one side, then on the other; when you have them well and carefully scraped, Wash again and tie up one end of each length, put a quill in the other end and blow them up; if they are whole and clear clean, but if any thick spots are seen they must be scraped Now throw them clean, cold, water until wanted. is a small machine called a "sausage stuffcr," is most convenient if you have large quantities of sausage to stuff. If you do not use the skin, simply pack the into small stone or earthen pots, cover with melted lard; when cold, protect the tops with heavy brown paper tied down tightly, and stand away in a cool place.

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desired quantity, prick the skins here and there with a sharp fork (this prevents their bursting); in a frying-pan over a moderate fat until a nice brown. done, dish, add one tablefat in the pan, mix, add one cup of milk, it boils, pour over the sausage, and serve with buckwheat cakes.

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Make into small cakes, dip into beaten egg and then into bread crumbs, and fry in hot fat. Or, make into small cakes, fry slowly in their own fat. Serve with cream gravy and buckwheat cakes as above.

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6 pounds of lean beef 3 pounds of lean pork i pound of salt pork i pound of beef's suet 3 ounces of salt i ounce of white pepper i teaspoonful of cayenne i teaspoonful of ground mace i large onion, finely chopped Chop the meat and suet separately very fine, then mix; add all the seasoning, and mix casings (in cities you can buy these already cleaned butcher), tie them into lengths, or you may use strong linen bags. Make a brine, from

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first week throw away the old, and make a new brine, then smoke for one week. If you have no smoke-house, this can be done under a barrel by simply building a smothered chip fire, hanging the sausages close to the head of the barrel, and standing the open end over the fire. When smoked, rub them over with olive oil, and hang them away in a cool, dry, dark If you wish to keep them for any time, sprinkle the outside with pepper. These may be either fried or boiled, served cold and cut in thin slices.

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4 pounds of lean beef 2 pounds of lean veal 4 pounds of lean pork i pound of fat salt pork i pound of beef's suet y? ounce of powdered sage i grated nutmeg i chopped onion YZ teaspoonful of cayenne i teaspoonful of white pepper YZ teaspoonful of cloves, ^ teaspoonful of allspice, ground ground i teaspoonful of sweet i teaspoonful of thyme 4 tablespoon fuls of salt Chop the meat and suet separately, and then mix together; add all ingredients, and mix well. Pack into small strong muslin bags, making a sausage about the size large bolognas, and tie in a kettle of boiling water and simmer gently for one and a half hours. Take them out and place them in the sun, on a clean towel, to dry. Then hang them in a cool until next day. Dip them in melted lard, covering them all over, dust lightly with black pepper, and hang in a cold, dark, dry place until wanted. These will keep all summer. When wanted for use, draw the bag off wrong side out, and cut the sausage in thin slices.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To those who are fond of a good breakfast sausage, and do not care to use that prepared by the butchers, I give the following recipe which is simple and as easily made as the ordinary Hamburg steaks: 2 pounds of lean pork i teaspoonful of powdered sage leaves i saltspoon of black peppei Chop the meat very fine (an " Enterprise No. 10 chopper " does this quickly and neatly), add to it the and sage; mix thoroughly, and form into small cakes. Put an of in a frying-pan, and when hot cover the bottom of the pan with the sausage fry until nicely browned on one side, then turn and brown the other. Serve plain or with cream sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 170. Read from the scan by computer, so a word may be off; the page itself shows the original.

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left from breakfast may be into halves and toasted for luncheon. Broken pieces of buns and stale cake make delightful cabinet pudding, and are just the things for "general satisfaction." Here also you may use the small saucer of preserves left from tea. is nothing better for panada than stale rusks toasted. (157) All cold mashed should be saved for croquettes or potato puff. One cupful will make six croquettes. Cold boiled potatoes make excellent French fried or Lyonnaise potatoes. All small pieces of plain or puff paste, trimmed from your pies or patties, may be used for cheese fingers or with the of steak breakfast made rissoles, and you will have an inexpensive but nice entree for luncheon. The unbaked portion of puff paste taken from the centre of patties, dried and rolled, furnish a richer and better covering for scallops, devils, etc., than the dried bread crumbs. If you are going to have celery for dinner, the green part of the stalks is not pretty in the glass nor crisp to eat, but is just the thing for stews, or flavoring for soups. The roots, when boiled, make an excellent salad. The turnip left from yesterday will be just eno\%h for to-day's and save the of preparing and cooking another.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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la mode makes the very best of ragouts, and the pieces of game left from dinner are just the thing for a salmi, and there also is a chance to use some of the olives that were opened yesterday and will mould in a day or two if not used. Cold roast and boiled chicken or turkey may be made croquettes, a la Bechamel, or a 1'Italienne; and, if nicely served, would never suggest warmed-over meats. A cup of cold, boiled rice added to griddle-cakes, muffins or waffles, makes them lighter and more digested. The water in which tong'ue, mutton or chicken is boiled, may be used for soup or added to the stock-pot. After you have used all will cut nicely from the bone, and chipping the remaining tender meat for frizzled ham, boil the bone with cabbage. free from fat, it flavors the cabbage nicely without making it greasy. Whites of eggs, saved one or two at a time and kept in a cold place, may be used for angels' food, corn-starch cake, or apple snow; the for salad dressing, gravies or soups. Cold boiled, baked or broiled fish may be used for croquettes a la creme or salad. In fact, waste nothing, as many things may be redressed in a different way, and thus improve the appearance of your table without increasing the expense. **i ?&> ~tot j -' &h&& "^^y &.&*IA *nf ^ ' y - - \jtoJls H >toKto <rf sZ^to^L. & /^^^^C^f^f - ff +S ^Cfrt krt*-^wJ~ / U^ h /fvit i^rt/t^/ &sM n^ii/U^ CAt^w^ iy^^ fsThsf hn*>&t U-.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 173. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Procure a nice chicken one year old. Singe and clean as directed. Make a stuffing from one large cupful of stale bread crumbs, one tablespoonful of melted butter, a tablespoon ful of chopped parsley, salt and pepper to taste. Fill the space from which you took the crop, sew up the slit in the skin, fold it over and fasten it on the back of the chicken with a small skewer; put the remainder of the stuffing in the body of the; do not pack it or the dressing will be heavy. Sew up the vent, place the chicken on a table with the breast up and the rump towards you; push the legs up under the skin, cross them and fasten with a small skewer to the bone of the rump. Turn the wings back, run another small skewer through them and the body of the chicken. Now tie the legs together, wrap the twine around the end of the skewer and it up the back, wrap it around the ends of the wing skewer, and tie of bacon in the bottom of a baking-pan, lay the chicken on them, cover the bottom of the pan water, add a teaspoonful of salt, and bake in a to Baste every ten minutes, first with the water, and afterwards with its own dripping. Fifteen minutes before is done, baste the breast of the chicken with melted butter, dredge thickly with flour, and put back in the oven to brown. When done, remove first the strings then the skewers, place on a hot dish and garnish with parsley.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the giblets in a saucepan and cover with cold water, place on a moderate let simmer as long as the chicken roasts. Then cut them fine. Add one tablespoonful of flour to the pan the chicken was roasted, stir over the fire until a nice brown, then add a half-pint in which the giblets were constantly until it boils; now add the chopped giblets, season to taste, and serve in a boat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 182. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as directed. Tie the legs and wings the as for Roast the breast with small lardoons about an apart, making two rows on Place the chicken in a baking-pan, put a tablespoonful of butter and a half-teaspoon ful of salt in the pan, place in a quick oven, and baste every ten minutes. Roast fifteen if the chicken is young. with brown sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw and clean the chicken as directed. Roast one quart of chestnuts; the shells and Put one-half the chestnuts in a bowl, add a spoonful of butter, a teaspoonful of salt, and a dash of pepper, mix and the chicken the same as with bread the breast thickly in a baking-pan, add a half-cup of water and a; in a minutes to each pound, basting every ten minutes. done, dish, remove the strings and skewers, garnish with Put the remaining chestnuts in the pan in which the chicken was roasted, mix well, add a half-pint of stock, it boils, add salt and pepper to taste, and serve in a boat. Chickens may be stuffed oyster or potato

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For boiling, select a chicken over a year old, middling fat, and with dark yellow skin. Clean, stuff and truss the same as for roasting. it thickly with flour, put it in a pot water enough to cover, add a quarter-cup of washed Cover the pot closely, and put it over a moderate fire to simmer until is very tender about two hours if the chicken is old. When done, remove the strings and skewers, serve with egg or oyster sauce. The water in which the chicken was boiled may be used for soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 183. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i young chicken ^ small carrot i pint of stock if you use wine Draw and singe the chicken as directed. it without filling. Place the carrot and onion sliced in the bottom of a baking or braising-pan, add the cloves and parsley, and place the chicken on top; add the stock, a teaspoon ful of salt and a little black pepper; cover the pan, and place in a for one and a half hours,- basting every fifteen Then dish the fowl. Put a tablespoonful of butter in a let it melt and brown; a flour, mix, add the liquor from the pan in which the chicken was braised, and the mushrooms, it it the fire, season to taste, add the wine if used, and pour it around the chicken.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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breast with a quarter-pound of butter, dredge with pepper. Put a teaspoonful of salt and a half-cup of water in the bottom of the baking-pan, it in oven, cover with another pan, let it bake for half an hour, basting every Now remove the upper pan, turn the chicken, baste it well on the inside, cover again, and bake for another When done, place it on a hot dish; put the pan the chicken was cooked on top of the to brown, add one tablespoonful of flour, and stir until smooth and brown, then add a half-pint of milk, and stir constantly it to see if properly seasoned; if not, add salt and pepper. Serve in a boat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw and singe the chicken as directed. Cut it into eleven off the legs with second joints, separate the second joints from the leg, making four pieces; off the wings. Now cut through the ribs on either side, unjoint the back and breast, cut the breast in lengthwise, making two nice pieces; unjoint the back, and make two pieces of lower back. Place a quarter-pound of salt pork or two ounces of butter in a saucepan; when a nice brown, put in the chicken. Stir until every piece is nicely browned, then add two tablespoon fuls of flour; stir again, add one pint of boiling water or; add a teaspoonful of salt. let simmer gently tender, then add a teaspoonful of onion juice, and a black Put the neck-piece, gizzard, and in the centre of the; put the two pieces of breast on top, the second joints on one side of the plate, the legs crossed on the other, and a wing at each end of the sprinkle with chopped parsley, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut the same as for a Brown Fricassee. the giblets. in a stewingpan, partly cover with boiling water, set over a moderate fire, and simmer until tender (about an hour and a quarter if the chicken is young). When the chicken is done, there should be no water left; if there is, remove the lid, and allow it to evaporate quickly. the chicken same as before. large tablespoonful of in a frying-pan; and when melted, add two tablespoon fuls of flour; mix well, but do not brown. Now add one pint of milk, turn the whole into the stewpan in which the chicken was boiled, and stir continually until it boils; add salt and pepper to taste, take it from the fire, add the beaten yolks of two eggs, pour it over the a serve with rice Do not boil after adding the eggs, or the sauce will curdle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and cut the chicken as for Brown Fricassee. Put it in a stewpan, partly cover with boiling water, and simmer gently until tender (a young chicken about an hour and a quarter, an old one two hours to two and a half). half done, add a teaspoonful of the chicken is done, dish it as directed for a fricassee. two tablespoonfuls of flour with a little cold water, it liquor in which the chicken was boiled; then stir salt and pepper to taste and a half-cup of good cream. it from the beaten yolk of an egg, pour it over the chicken, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This is a white fricassee made from the breasts of chickens only. Take a pair of chickens, clean as directed; detach the flesh from each side of the breast bone carefully in two long pieces, called fillets. In two chickens you will have Cut the of the as you would for a fricassee, put it in a saucepan and nearly cover with cold water; add one small onion, sliced, one bay leaf, four cloves, and a blade of mace. Cover, and bring slowly to a boil. Now place the fillets carefully over the top of this, and simmer gently until tender (about one hour), sprinkling salt, when the fillets tastefully, and stand in a warm place while you make of to add one of Mix smooth; add a half-pint of the liquor in which the chickens were cooked, it boils, then add and pepper to taste, and take from the fire; add one tablespoonful of cream, the yolks of two eggs, and a tablespoonful of chopped parsley. Pour over the fillets, and serve. This may be served plain, with truffles, mushrooms, or a border of rice. The dark meat may be for cecils, Italian chicken, or chicken terrapin.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and cut up a young chicken as for fricassee. tablespoon fuls of olive oil in a fryingpan and place a good fire; when hot, put in the chicken, and turn and until every piece is nicely browned, then add a sprig of parsley, a bay leaf, one slice of onion, a half-teaspoonful of salt, a quarter-teaspoonful of black pepper, and mushrooms chopped a more moderate heat, and cook slowly until tender (about three quarters of an hour). Dish, and serve with cream sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 187. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four-pound chicken y<2. cup of rice Clean and cut the chicken the same as for a fricassee. Put it in a stewpan, half cover it with boiling water, and set it on a moderate to simmer. Now wash the rice, add it to the chicken, also the let all simmer until the chicken is tender. Make a tomato sauce. Dish the chicken and rice together, and pour over it the tomato sauce. This dish is very nice made from cold pieces of chicken or mutton. You may also use macaroni instead of rice.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i chicken (four pounds) i quart of tomatoes i pint of very tender Lima i pint of grated corn beans */z pound of lean ham i large onion 3 quarts of boiling water Salt, cayenne and black pepper to taste Draw, singe, and cut up the chicken as for a fricassee. Put it in a with the boiling water, the onion sliced and ham cut Cover the saucepan and simmer gently for one and a half hours. the salt, the tomatoes peeled and sliced, the potatoes pared and cut into quarters, the corn, beans, parsley, cayenne and black Cover again and simmer one hour longer; add the cut bits and rolled in flour** stir five minutes over the fire, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 188. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and cut the chicken the same as for a fricassee. Put two ounces into a frying-pan. Cut one onion into slices, add it, with the chicken, to the butter, and fry until a golden brown; then skim the chicken out of the pan, carefully put it in a stewing-pan and 'partly cover add a of simmer gently until the chicken is tender (about one hour). When done, add to it a teaspoon ful of sugar and the juice of half a lemon. Mix one of curry powder and one of a water, 4o a paste, and add it to the chicken. it Serve with boiled rice heaped around it; or, a teaspoonful of curry powder may be added to a white fricassee or a plain stew.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Singe, take off the head and feet, and; take out the internals, wipe the chicken, inside and out; with a mallet break the breast -bone. the chicken on the inside with salt and pepper; place it on a broiler with inside downward or next to the fire. over a slow three-quarters of an hour, keeping a plate turned over it all the Just before it is done, turn it and brown the skin When done, place on a heated dish, baste with melted Spring chickens may also be fried or smothered.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the dark meat in a saucepan, just cover water, add the onion and bay leaf, and let it simmer slowly is tender (about one gelatine with a half-cup of cold water, and let it soak while is stewing. As soon as the chicken is tender, take the meat from the bones and chop it very fine. Put a; and, when melted, add the smooth, and a half-pint of the in which the chicken was it boils and thickens, then add the gelatine, the yolk of the egg, salt and cayenne to taste; mix well, and into a shallow pan, having the mixture about a half-inch Stand away on the ice to harden. Now prepare the forcemeat. Chop the uncooked white meat of the Put the milk on to boil, add to it the crumbs, stir it thickens; add to chopped chicken, parsley, a teaspoonful of salt, and a dash of cayenne. Mix all well together, take from the fire, add the yolk of the egg, and turn out to cool. When the chop mixture is cold, cut it into chop-shaped pieces with a knife; cut as closely as possible, wasting none each chop carefully from the pan, and cover every part a layer of the forcemeat. Stand them on the ice for fifteen minutes, then dip them in beaten egg, then in bread crumbs, and fry them in boiling oil or fat. Serve with cream sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw and singe a young chicken as directed. Cut the skin and draw it entirely off of the breast. Take off the wings at the second or middle joint, not the one nearest the body. Now run a sharp knife along the breast-bone, removing onehalf the breast in one solid piece with the first joint of the wing, thus making a chop or cutlet of one-half the breast with the first joint of the wing bone as a handle. the other side in the same way. One chicken will only make two cutlets. The dark meat may be used for croquettes or other dishes. Put the dark meat in a stewpan and nearly cover with boiling water; add a small onion, a bay leaf, four cloves and a sprig of parsley; place the cutlets in good shape on top of this, cover, and let simmer gently until tender this can be told by piercing with a fork. When done, take out the cutlets, dust them with salt and pepper, and baste with a tablespoonful of melted butter. Stand the dark meat away Let the cutlets stand cold, or until you are ready to use them. dip them first in egg and then in bread crumbs, and fry in boiling fat until a golden the bones with a frill of paper, arrange the cutlets around the outside of a meat dish, the centre with cream sauce, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 191. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four-pound chicken i pair of sweetbreads Clean and singe the chicken as directed. Put it on to cook in boiling water; add the onion, bay leaf, cloves and parsley. Cover and simmer gently until the meat is very tender. While this is cooking, prepare the sweetbreads. Trim all the fat and pipes off, wash well in cold water, and soak for drain, cover with boiling water, add one teaspoonful of over a very moderate fire for twenty minutes. Do not boil, as it makes them very tough. When done, throw them into cold water for a few minutes, remove the fibrous skin from the outside, and chop the sweetbreads a silver A steel spoils the flavor on account of the acid they contain. As soon as the chicken is done, remove the skin and bones, put them back in the kettle to simmer longer, add the liquor may be used for soup. Chop the meat very fine, then mix it with the sweetbreads, and to every pint of this meat allow YZ pint of milk or cream 1 large tablespoonml of butter 2 large tablespoon fuls of flour i large tablespoon ful of chopped parsley % teaspoonful of nutmeg, grated Cayenne and pepper to taste Put the milk on to boil in a farina boiler. Rub the butter and flour to a smooth paste, then it the boiling milk, and it is very thick; it the the and until thoroughly mixed; add the seasonings, tasting to see if enough and pepper; then turn out on a large plate to cool. cold and hard, form into cone-shaped croquettes. are moulds that come for this purpose.) Dip in egg and in bread crumbs, and fry in boiling oil or fat. at once with a small sprig of parsley in the top of each croquette. To warm place them on soft paper and stand them in the oven for a few moments. roast chicken or turkey may be made into croquettes; you may also use calf's brains instead of sweetbreads, prepared in the same manner.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut it into dice. To every quart of the cut meat allow ^ teaspoonful of ground fa cup of cream y% teaspoonful of ground Put the chicken in a saucepan. together, add it to the chicken, then add the seasoning and Stand over a very moderate fire until thoroughly Chop the whites of the eggs very, very fine, then add them to the the yolks of the with two or to a smooth paste, then add to the chicken and stir the whole over the it comes to the boiling point; add the wine, and More or less wine may be added according to

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 194. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I pint of cold chicken, 2 tablespoonfuls of white cut into dice i sweetbread y<2, pint of cream or milk Clean and parboil the sweetbread for twenty minutes as it to pieces, rejecting all the fibrous and mix with the chicken. Put the butter in a frying-pan to melt, being careful not to brown it; when melted, add the flour and mix well, then add the cream or milk and stock; stir continually until it boils; add the chicken, sweetbread, and mushrooms, salt and pepper; stir carefully until thoroughly heated, and serve either in individual dishes or paper cases.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop very fine any pieces of cold may be left. To every pint of this meat allow YZ pint of cream i tablespooonful of butter 2 tablespoonfuls of bread % nutmeg, grated Put the butter in a frying-pan to melt, then add the bread crumbs, cream, chicken, and seasoning;; then add the hard-boiled eggs chopped very Fill paper cases or individual dishes with this mixture, sprinkle lightly with bread crumbs, and brown in a

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cold roast chicken y2 pint of milk or cream Strip the skin carefully from the chicken, and cut the meat into nice pieces, about an inch and a half long and an inch wide. Now put the butter in a frying-pan to melt, add to it the; mix until smooth; add the milk or cream, it boils and thickens; add sauce dip each piece of chicken, and the pieces on a dish, one not touching the Stand away until very cold. When cold, arrange the pieces nicely on a dish, sprinkle them with a little parsley chopped very fine, garnish with aspic jelly and parsley, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, 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 blanquette may be made from any cold cooked chicken or cut pieces about half an inch square. To every pint of these pieces allow gill of stock or water gill of milk or, better, Put the butter in a frying-pan to melt (do not brown); then add the flour; mix until smooth; add the stock, cream,; the meat, and stand over a very moderate hot. Take from the fire, add the yolks well beaten, and serve at once in a small heated dish. Do not boil after adding the yolks, or it will curdle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald the livers and soak them in the boiling water for five Cut breakfast bacon into pieces the size of the livers. Drain and wipe the livers; then put one piece on a steel or silver skewer, then a piece of bacon, and so on, until the skewer is nearly filled about three of each on a six-inch skewer. Now dredge with baste with melted over a clear for five Serve on the skewers, with a little melted butter poured over them.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 197. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four or five-pound y2 pound of ham Draw, singe, and cut the chicken the same as for a fricassee; put it into a saucepan, cover with boiling water, and simmer for an or so the is tender when pierced with a fork. Now proceed in exactly the same manner as directed in the recipe for Veal Pie.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i large year-old chicken i pound of lean ham The rule for plain suet paste Make the paste first and stand it in a cool place while you draw and singe the chicken. Cut it up as for a fricassee; pare and cut the potatoes into dice, cut the ham the same Now roll out half the paste into a thin sheet. the sides and bottom of a rounding pot, line the sheet of paste, and trim the top; roll out these trimmings into a sheet, and cut them into Now put a layer of chicken in the bottom of the pot, then a layer of potatoes, a sprinkling of ham, the squares of paste, then the remainder of the chicken, and then the etc. out the remainder of the paste, make a hole in the middle of lay it on top of the be in hole about one quart of boiling water, place it over a moderate fire, and simmer continually for one and a half hours. Half an hour before the pie is done, add one

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 198. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tablespoonful of butter, cut bits, through the hole in top crust. When done, turn it out on a large dish so that the bottom crust will be uppermost. Rabbit or squirrel pot-pie may be made in manner, using two rabbits or three squirrels.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cold chopped YI cup of stale bread crumbs Put the into a small saucepan, and, when melted, add the flour, and mix; then add the milk, it boils; add the crumbs; cook one minute. the chicken, and the yolks of the eggs well beaten. the whites of the eggs to a stiff froth, stir them into the mixture carefully. Pour into a greased baking-dish, and bake in a quick oven for twenty minutes. or it will

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of rice y2 cup of cream in cold water, put it in a saucepan with the Boil slowly for one hour, then drain in a colander, mash, and add the butter, cream, Brush a casserole or raised pie mould with butter and then with cold milk. Press the rice into this, and stand away to; when cool, take out the centre of the rice, leaving a wall and bottom about one inch cavity with a nice white fricassee of chicken. Use the rice taken out for an upper covering. Be careful not to press out the sauce when covering. Brush the top over with beaten egg, and put in a quick oven to brown. When brown, place on a dish, draw the little rods fasten the mould together, and remove the mould, leaving the bottom under the casserole on the dish. It will not show, and it spoils the casserole to move it. If your mould has no bottom, it must be browned on the you it on. stewed mushrooms around, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 good-sized chicken (five pounds) 6 sheep's tongues 1 pound of ham or bacon 2 tablespoonfuls of chopped parsley ^ teaspoonful of cloves i tablespoonful of onion juice Clean the chicken, and take all the meat from the bones. Cover the sheep's tongues with cold water, and boil gently for two hours; the ham or bacon; cut the hard-boiled eggs; grease a mould (with a cover), put in a chicken, then a layer of sheep's tongues, then a layer of ham, then a layer of hard-boiled eggs sliced, then a sprinkling of the mushrooms chopped fine, parsley, cloves, mace, salt, pepper, and a few drops of the onion juice, then another layer of chicken, and continue these alternations until all all well together, cover the mould, stand it in a pot of boil two Do not the water deep enough to cover done, remove the lid and stand away to cool. Then turn it out of the mould, and garnish with aspic jelly or parsley and slices of lemon. The bones of the chicken may be for making

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four-pound chicken the chicken and cut it up as for a fricassee. Put it on to cook with the onion, bay leaf, cloves, mace and pepper. Simmer slowly until the chicken is tender (about one and one-half hours if the chicken is young). it out, cut it from the bones in nice pieces, rejecting all the skin. Now put the bones and skin back into the kettle and simmer one hour longer. the gelatine with a little cold water, and let it soak an hour. Put the chicken away until the next day. Add the gelatine to the liquor, stir over the fire about one minute, take from the fire and If not clear, clarify the same as Bouillon. to see if properly seasoned if not, add more and it away also. There should be about one and a half pints of liquor when done. The next day, take all the fat from the top of the jelly, stand the jelly on the fire to melt, then into a square mould about a halfpint, and stand it on the ice When hard, put a layer of the chicken on top of the jelly, then slices of the hard-boiled eggs, sprinkle lightly with salt and pepper, then more chicken, and so on until all Now pour over this the remainder of the jelly, which should be cold, but still liquid, and should just cover the chicken. away in a cold place over night. When wanted, turn carefully from the mould, and garnish with parsley or colored celery tops.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 201. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pair of year-old chickens i cup of stale bread crumbs y% pound of sausage meat i teaspoonful of onion % teaspoonful of pepper Singe the chickens, cut off the heads and feet. The one that has the smoothest and best skin should be boned carefully for the outside; the other one may be used for the

From Mrs. Rorer's Philadelphia Cook Book, 1886, 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 chicken on the the breast down; take a very small, sharp-pointed knife and cut the the neck to the rump, down the backbone. Now and run the between the bones and flesh toward one of the wings. When you come to the bone, and the joint nearest the body, unjoint, and then the body; now run the knife between the flesh and the of the wing, and remove each bone as you come to the joint; the bones in the tips of the wings cannot be taken out, so they may be either left on or cut off the Now run the knife close to the bones until you come to the third joint legs; by twisting and cutting this joint, it will easily open, then it from the body; take the bones out of the leg in the same manner as the wing. The lower leg-bone can be taken out easily by turning it wrong side out and stripping the bone down. Now run the knife between the bones and flesh, on side, until you come to the breast-bone. Then turn the chicken and bone the Now pull out the crop; the neck in one hand and the flesh and skin in the other, and gently pull the flesh, and you will partly uncover the upper breast-bone; now take your finger and press the flesh from the breast -bone till you come to the edge, then lay the chicken on its back; let some one take hold of it by the neck. Now take hold of the flesh and of the neck with left hand, and pulling it gently down, with the knife cut the skin carefully from the breast-bone, the carcass coming out whole. All along this is no flesh between the skin and bone, so it requires great care not to cut the it should be perfectly whole without one break when the chicken is finished. After removing the carcass, cut off the rump, leaving it attached to the flesh and; see that it is clean, wipe the with a damp towel, and the chicken out flesh side up; it with salt and pepper. Cut up the other chicken, take the meat from the bones and chop it fine. Mix it with the sausage meat, add the crumbs, juice, and mix a small portion of this forcemeat and press carefully into the wings and legs where the bones have been taken out; form the of it the shape of the carcass, and it in the boned chicken; draw the skin together and sew it up from the neck to rump. Now turn it over on its back, tuck the wings back, and draw the legs down to the side of the body, press it your hands until it is the shape of the chicken before you boned it. It is impossible to give it the exact shape; it look more like a duck than a chicken. Now wrap it up in a towel, tie with twine, running it all around so that it cannot open in any place. Now place the bones from both chickens and the skin from the one you chopped in a kettle, pour in cold water enough to cover them, and a little more. knuckle of veal, one bay leaf, one cloves, a sprig of parsley, twelve pepper-corns, a small-sized it; at the first boil, it, add salt; lay the boned chicken on top of these, cover the kettle, and simmer gently for four hours. done, take the kettle, remove the towel, and stand away to Simmer the bones two hours longer, then strain and stand the liquor away to cool. When cold, take the fat from There should be two quarts of this If a knuckle of veal is not at hand, cover one box of gelatine with one pint of cold water and soak one hour. you the fat the jelly, put into a saucepan to melt; when melted and hot, add the soaked gelatine and Be that there are two quarts of the jelly; if not, add hot water to make the quantity.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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layer about half an inch deep in an oblong basin or mould, stand away to harden, then lay the chicken on top and pour over and around it the remainder of the jelly, which must be cold but liquid, and should just cover the chicken; now put it in a very cold place over night. When wanted, wipe the mould with a warm cloth, and turn carefully out; garnish with parsley and sauce Tartare. Or, when the chicken is done, remove the towel, place the chicken in a baking-pan, baste it salt and pepper, and brown in a it away to cool. the as directed, season and put away to in a shallow pan. hard, remove the fat, and chop half of the jelly on a towel with a silver the on a flat dish, and put the chopped all over it about a half-inch cut the an inch) or fancy shapes, and place them around the dish, forming a border of In summer is the better way, as the jelly melts so quickly. It may also be served jelly, garnished or white celery and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 204. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this procure a fresh young hen turkey. Draw and singe according to directions given for chicken. Cut one pound of ham into dice, stand over a moderate fire in a saucepan; when hot, add two pounds of truffles, quarter of a nutmeg grated, a of white pepper and a bay fire for fifteen minutes, and stand away When cold, put two tablespoon fuls of the mixture the space from which the craw was put the the body of the turkey, and sew it up. Truss, and hang it up in a cool, dry place for about in winter; in warmer weather, two as directed in preceding recipe, and serve with truffle sauce. A turkey is delicious stuffed with mushrooms in the same way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Draw and singe the turkey as directed for chicken. but do not stuff. Put into a kettle, large enough to hold the turkey, one tablespoonful of butter, one chopped parsley, and, if you like, a teaspoonful of chopped onion j it over a good fire, and, when the butter is hot, add water enough to cover the turkey. Take a cloth of suitable size, flour it well, and wrap around the turkey, then tie with Put it in the kettle of boiling water, and simmer gently fifteen minutes to every pound. done, remove the cloth and serve with oyster, egg, or bread

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 206. 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, add them to the bread crumbs, then add the butter, parsley, one of salt and a dash of pepper; mix all together.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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as in Now the turkey in a baking-pan, the breast with butter, and put in a very quick oven to brown, about a halfit from the oven, put it into a soup kettle with the onion, bay leaves, cloves and let simmer slowly for two hours, or until the turkey is tender. Serve with the following or oyster sauce: YZ pint of the liquor in it was boiled Put the butter in a frying-pan to melt, add to it the flour, mix well; add the liquor, and stir constantly until add salt and pepper, take from the fire, and add the beaten yolk. If you use wine, four tablespoonfuls of sherry may be added to the stock when you put the turkey on to simmer. Serve cranberry sauce with it.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To bone, proceed in exactly the same manner as for Boned When boned, fill with the following: i pair of chickens weighing about eight pounds i cold boiled tongue i pint of mushrooms or truffles - 1 pound of sausage meat 2 tablespoonfuls of chopped parsley Chop the uncooked meat of the chickens very fine. tongue into very thin slices. Cut the mushrooms also into spread the turkey out on the table, with the inside up and the rump towards you; it well with Now put on a layer of sausage meat, then a layer of mushrooms, then a a of tongue, then a sprinkling of parsley and until you have used nearly all the materials given. remaining materials, which should be just enough to fill the wings and legs. Bring the two sides of the skin together, giving the turkey a round form, sew it up, turn it tuck back the wings and fasten them with a small skewer; bring the legs down by the side of the turkey and fasten in the same way. Now in precisely the same manner as a boned (See directions given for

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turn the legs and wings inside out, and draw them inside of the turkey. Now bone a chicken, turn the legs and wings in the same way, dredge both with salt and the the turkey, the rump of the chicken toward the neck of the turkey so that the white meat will not all be in the same place. Mix one pound of sausage meat or lean ham with one cup of bread crumbs and two well-beaten Form into a roll the shape of the turkey carcass, it inside the draw the skin of the turkey together, and sew it up. press and roll with the hands until the galantine is an even Tie at the extremities, and also across in two places. Now wrap tightly in a cloth, and tie as before. Put into a soup-kettle the bones from the turkey and chicken, one onion, one carrot sliced, six whole cloves, two bay leaves, a sprig of parsley and three quarts of cold it over a moderate fire and bring slowly to a boil; put in the galantine, and simmer gently for At the end of that time take the kettle from the fire and let the galantine cool in the liquor, then take it out and place on a flat dish; put a meat board on top of it, and two flat irons on top of the board, and stand away over In the morning remove the cloth carefully, brush the galantine a egg, crumbs and parsley chopped very fine, place in a very hot oven to brown, then stand away until very cold. This can be garnished with aspic jelly, or a jelly made the bones, same as Boned It is to be eaten, helping a small portion of the jelly with each

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wings back, and fasten the legs down to the side of the body with a skewer, or they may be sewed with a trussing-needle and Put a piece of butter the of a walnut in each duck, place them in a baking-pan, add a half-cup of water and a half-teaspoon ful pan, and bake in a quick oven forty-five minutes, basting every ten giblet sauce, same as Roast Chicken. peas, cranberry or currant jelly should accompany this dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pair of ducks 2 tablespoon fu Is of butter i tablespoonful of onion i teaspoon ful of lemon i pint of stock or boiling ^ gill of sherry, if you use wine 4 or 5 mushrooms may be added, if liked Draw, clean, and singe the ducks the as Place them in a baking-pan, put a thin slice of bacon over the breast, add a half-cup of water to the pan, and bake in a quick oven three-quarters of an hour, if tame ducks; if wild ones, bake only Now take from the fire and carve them, making eight pieces of each duck the wings, legs and second joints together, two pieces of the breast, and two of the butter in a saucepan, and stir until a dark brown; then add the flour, mix until smooth; add the stock or boiling water; stir continually it boils, then add the juice, bay to taste, and the mushrooms chopped the ducks and gravy from the dish on which you carved them; simmer gently twenty minutes, if tame; ten minutes, if wild. the fire, add the wine, and serve on a heated a border of toasted bread cut triangles. Arrange them around the dish with the points toward the outer edge, forming a pointed border. They should be cut before toasting.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 211. Read from the scan by computer, so a word may be off; the page itself shows the original.

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or Onion (see recipe for same). Sew it up and truss, being careful not to it too full, as dressing alwaysswells while it in a baking-pan, put a cup of water and a teaspoonful of salt in the pan, and place in a quick oven. twenty-five minutes m basting every ten minutes; after the goose has been roasting one hour, cool the oven, and the remainder of the time at a moderate heat. Serve with giblet sauce made the same as for Roast Chicken. Apple sauce should always be served with roast goose. Goslings may be roasted in the same manner, ing fifteen minutes to every pound.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw and singe the goose as directed. it inside and out with a damp towel, and fill with sauerkraut. Sew it up, tie shape, and it in a it with about two quarts of sauerkraut, cover the whole with boiling water and simmer gently for

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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end of this time take out the goose, place it in a bakingpan, baste it with melted butter, dredge the breast.thickly with flour, put it in a quick oven until a nice brown (about Serve in a bed of the boiled sauerkraut.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A young guinea fowl makes a most delicious fricassee. Draw, singe, and cut up the same as Fricassee of Chicken. Put a quarter-pound of sliced bacon into a stewing-pan; when brown, add the guinea fowl, and stir over the fire until every piece is a golden brown. Now add to every pair of guinea fowls two tablespoon fuls; thoroughly mixed; then add one pint of boiling water, a teaspoonful of salt, three or four dashes of black pepper. Cover, and simmer gently about one and a half hours, or the fowls are tender when pierced with a fork. When done, taste to see if properly seasoned; if not, add more salt and pepper, and serve. are a nice accompaniment to

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 213. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ dozen pigeons i pint of stock or water % pound of salt pork i tablespoonful of mushroom catsup A little black pepper Clean and wash the pigeons; fill same as a roast chicken, and truss. Put the pork in a frying-pan and try out all the fat. Roll the pigeons in flour and brown them in the hot fat. When they are nicely browned, put them in a stewingpan, add the to the fat remaining in the frying-pan, stir until a nice brown, add the stock or water, stir again it boils, add the salt, pepper, catsup, bay leaf, onion and the pigeons, the stewing-pan, and simmer gently two When done, remove the strings, strain the gravy over and around the pigeons. Serve with boiled rice in a separate dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Draw, singe, and stuff the same as a chicken. in a baking-pan; put a half-cup of water and a teaspoonful in; in a quick oven, and bake one hour, basting at first with melted butter, afterwards with their own gravy. When done, dish in a row on a meat plate. to the pan, and brown; a of flour and mix; now add a half-pint of boiling water. Stir continually it boils, season with to Serve in a boat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 squabs slice of onion pint of stock tablespoonful of Worcestershire sauce of sherry, if thin slice of carrot you use wine Clean the squabs and truss them. Put the butter in a frying-pan; and when hot, brown the squabs. Take them out and put them in a saucepan, add the carrot, and bay leaf. to in the mix well, and then add the stock, stir constantly until it boils, pour it over the squabs, cover them, and simmer until tender (about thirty minutes). When done, dish the squabs in the centre of a meat plate. Add to the sauce the mushroom

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the birds. Rub the breasts with a piece of onion. Divide the butter six equal parts, put one part into each squab, and with it one cranberry. them into a baking-pan, cut the bacon in thin slices, put one slice over the breast of each bird, add the stock, salt and pepper, and bake in a very quick oven (420 for three-quarters of an hour, basting every ten minutes. Put the livers and hearts in a stewing-pan to boil at thcTsame time you put the birds in the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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squabs on buttered toast with the following sauce poured around them. the bacon from the pan, then put into tablespoonful of butter, and brown, add one tablespoonful of flour, and the livers and hearts mashed Mix all well together, add a half-pint of stock, stir constantly until it boils, add salt and pepper. Serve green peas as an accompaniment to this dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 216. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the venison well with a towel dipped in warm water. Leave the hoof and four or five inches of skin or hair on the lower part of the leg. the haunch thickly with salt If you have no larding-needle, make slight incisions with a small knife, about an inch and a half apart, and put a small of salt pork in incision. It may be roasted without larding, but as the meat is naturally dry, it is certainly a great improvement. Fold a piece of coarse muslin into three or four thicknesses, wide enough to cover the hoof and hair. Dip water, and bind it around the hoof and hair, tie, envelop this in several thicknesses of buttered letter paper, and tie tightly. This is to prevent the hair and hoof from changing If your haunch is large, the cloth may require a second or third wetting. Now place it before a brisk fire, or in a very hot oven, and to every pound, basting every ten minutes at first with melted butter, and afterwards its own drippings. season with a teaspoonful of salt and a few dashes of black pepper. done, unwrap the hoof, and dish. Add two tablespoonfuls of flour to the fat in the pan in which it was roasted, stir until brown, add one pint of good; take from the fire, add one tablespoonful of currant jelly and one of sherry, season with salt and pepper to taste. in a boat. Currant jelly and water-cress should accompany this dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 217. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim the cutlets nicely. in an earthen vessel, and a marinade made as follows: pound of venison allow four tablespoonfuls of vinegar, four of claret, two bay leaves, one small onion sliced, sprig of parsley, four whole cloves, and a blade of mace; mix, and put into a porcelain kettle, stand over a brisk fire, give one boil and pour over the cutlets. Let stand until next day, turning them three or four times. Next day wipe and lard them, and broil over a quick sauce as Vension Steaks. These may also be broiled and served with brown sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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This can be made from the bones and meat, after the steaks, haunch, etc., have been off. Cut two pounds of into pieces about an inch Put a quarterpound of sliced bacon in a frying-pan, and try out fat. the meat thickly with flour, and brown the bacon fat. it out with a skimmer and put stewpan. Add two fat in which the meat was browned, mix well, and brown; add one pint of boiling water, it boils, and it let simmer gently Now add one small onion sliced, one bay leaf, one a paring of peel, a teaspoonful of salt, a tablespoon ful of Worcestershire sauce, and let simmer one hour from the fire, add a tablespoon ful of vinegar, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 219. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put a piece of butter, the size of a walnut, in your chafingdish; and, when hot, put in the steak. When brown on one turn and brown on the other, and add a quarterof salt, a of currant jelly, two tablespoon fuls of sherry, and a little black pepper. the dish; let all heat together about two minutes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 220. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The rabbit must be very young and tender for this purpose. Clean as directed in preceding recipe. Cut into halves only, and broil the same as a spring chicken.; dredge with pepper and salt, and butter liberally.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Clean and cut into halves as directed. Place in a bakingpan, spread lavishly with butter, dust with salt and pepper, and bake in a quick oven one hour, basting every ten minWhen done, lay on a heated dish. fat in the pan half-pint of boiling water, it pepper to taste, pour it over and around the rabbit, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 221. Read from the scan by computer, so a word may be off; the page itself shows the original.

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two cups of stale bread, a quarter-pound of a of and a quarter-teaspoonful of pepper, mixed well together. Stuff the space from which the crop was room for the filling to swell, then put the remainder in the body of the bird. Place in a baking-pan, cover the breast with slices of fat pork, put a half-cup of water in the pan, and bake in a quick oven After one hour, cool the oven slightly, put a teaspoonful of salt in the pan, and baste with melted butter every ten minat first, afterwards with its own gravy. giblet as tame turkey. Cranberry sauce should always accompany this dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 222. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick, draw, and singe as chicken. Wipe them out with a damp Do not wash them unless you break the gall or intestines, as it greatly destroys the flavor. If they have a fishy odor, rub the breast lightly with a piece of onion, and put three or four cranberries (uncooked) in the duck before cooking it. Tuck back the wings and truss the legs down close to the body. cranberries and a piece of butter the size of a walnut in duck. in a baking-pan, add one teaspoonful of salt and a quarter-cup of boiling water to the the pan, baste them well with melted butter, put them into a very hot oven, and bake forty-five if wanted rare; one hour, if well done; basting with their own gravy every five minutes. When done, serve with the gravy from the pan poured over them. Wild ducks are much better when not stuffed; but if is preferred, potato is

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 223. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick and clean four wild pigeons, the same as chicken. Cut halves, put them into a baking-pan, baste with melted butter, and bake in a quick oven for forty-five minutes, basting with melted butter, salt and pepper every ten minutes, using in all about two tablespoonfuls of butter, a half-teaspoonful of salt, and a dash of pepper. At the end of this time, take them out. Line a two-quart tin basin or a raised pie-mould with plain butter paste. Have ready one pound of ham cut into dice, six hard-boiled eggs sliced. Put a layer of pigeons in the bottom, then ham, then eggs, salt, pepper, and a few bits of butter, then pigeon, and so on, until all Cover with a thick sheet of; make a hole in the centre, and ornament with some leaves and flowers cut out of the paste trimmings.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a quick oven for thirty minutes, or until the paste Put two tablespoonfuls of butter in the pan in which they were roasted, the fire until a nice brown, then add two of flour, and mix add orife pint of boiling water, salt and pepper to it; the fire, add the beaten yolk of one egg, and pour pie through a funnel, placed in the hole in the centre of top crust, and it It is most delicious. Tame pigeons may be used, but are not as good as the wild ones.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 224. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the pigeons, cut off the head and feet, then split the birds down the back and take out the entrails; wipe them well inside and out with a wet towel, and dry them. the breast with lardoons (small strips of fat pork), using a very fine needle. Dust the birds with salt and pepper, place them on a broiler, and broil over a moderate fire for threeof an hour, turning frequently. Place on squares of hot buttered toast, baste with melted butter, and serve. Squabs may be cooked in the same way, and served on a bed of green peas.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick and draw the birds the same as chicken. Wipe them carefully, inside and out, with a wet towel; then dry them. Do not wash unless you wish to spoil them. Now tuck the wings back, and fasten the legs up to the sides of the body with a small skewer, so that when the bird is on its back the legs stand up, not down toward the rump, as you a chicken. Lard them thickly over the breast (this may be omitted, but they are not so good), place them in a baking-pan or before a good fire, baste with melted butter at first and afterwards with their own gravy; dredge with salt and pepper when Roast three-quarters of an hour, if liked rare \ if well done, one squares of toast, with the gravy in the pan poured around Garnish with parsley. TO BROIL PHEASANTS, PARTRIDGES, QUAIL,

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 225. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Many prefer these birds not drawn; is, the crop only is taken out through a small slit in the skin on the back of the neck, while all the entrails are allowed to remain in the bird. Of course, every one to his own; but we prefer and recommend they should be drawn, but not washed, as it certainly does spoil game or poultry to put them in water. Wipe them, inside and out, with a damp towel, and then dry on a clean one. For those who like the trail, as it is called, we will give the following recipe: Pick the birds, singe, and take out the crop as directed. Cut the wings off at the second joint is, the second from the tip. Scald the legs and peel the skin off the feet and lower part of legs; pick the necks all the way up to the head; singe, fold the legs close to the body, and rnn the bill of the bird through both legs and the body. Cover the breast with slices of bacon and fasten with Now place the birds in a baking-pan with a square of toasted bread under each bird to catch the trail; put them in a hot oven or before a good fire. Roast thirty-five basting the first time melted butter and afterwards with the gravy in Remove the bacon five minutes before the birds are done, baste them with melted butter, dust with salt and pepper, and put back to brown. Serve on a heated dish with the squares of toast under them. parsley and a spoonful of currant We say to those who, like ourselves, prefer them drawn, proceed as directed above, only draw the bird and it inside and out.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 226. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick, draw, and singe the birds. Cut off the ends of the wings and the feet. Leave the heads on. Wipe the birds, out, and wrap each in a slice of bacon. Take a skewer long enough to hold six birds, run the skewer through the bacon and the bodies of the birds, fasten them on the spit and roast before a basting almost own Serve each bird on a square of toast garnished with parsley of course, removing the skewer and bacon. Or, wrap the birds in bacon and tie with twine, place in rows in a baking-pan, and bake in a quick oven fifteen minutes, basting three or four times with their own the bacon and strings, serve on squares of buttered toast with the gravy from the pan poured around them. Garnish with parsley. All small birds, such as meadow larks, robins, blackbirds and sparrows, may be cooked in the same manner.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 227. Read from the scan by computer, so a word may be off; the page itself shows the original.

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partridges according to the directions for boning chicken. Then cut them in Cut one dozen mushrooms or truffles into thin slices. Cut one pound of ham into dice. Cut six hard-boiled eggs Chop some very fine. Have ready one batch of puff paste and the quantity given in of Suet Paste (see recipe for

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pie-mould and it carefully with of paste. a sharp knife cut the paste even with the top of the mould. the paste down to the thickness of a quarter of an inch, and cut pieces one inch square. a layer of birds in the bottom of the mould, then a sprinkling of ham, hard-boiled paste, a few bits here and there; now another layer of birds, and so on until all the materials are Now out for crust the remainder of the puff paste, wet the edges of the undercrust with cold water, put the for the cover on the pie, and it gently with the thumb to cement the two edges together, and with a sharp cut off the upper paste even with the mould. Make a hole in the middle of the top crust. out these trimmings of the paste and cut into leaf-shaped pieces, form and pinch them together in the shape of a flower, and place in the hole of the upper the cover of the pie with egg, and in a moderately quick oven for two hours. While the pie is baking, take the bones, hearts and livers of the birds, put them in a saucepan and cover with a quart of cold water; add a slice of onion and a bay leaf, and simmer gently until the pie; then strain. Put two tablespoonfuls of butter in a frying-pan and until a dark brown; then add two tablespoonfuls of flour; mix until smooth; add one of the stock from bones and liver, and stir constantly until it boils; add six mushrooms, chopped very fine; season with salt and pepper to; take from the fire, add the well-beaten yolks of two use wine, one Pour the sauce in the pie through a funnel placed in the hole on the top, being careful not to break the flower. the pie carefully on to a heated dish, remove the mould, and serve. Or, omit the sauce and allow the pie to aspic jelly cut into fancy shapes, and put on the dish and around the top of the pie.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 228. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cold cooked ham, chopped fine YZ pint of stale bread ^ teaspoonful of cayenne i teaspoonful of French Put to boil, add the bread crumbs, and it thickens, then add the yolks of the eggs; the fire and add all the other ingredients, mix, stand away to cool, and it This may be used as stuffing for game or meats, or made into balls, dipped in egg and bread fried in boiling fat, and used to garnish made meat dishes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i four-pound chicken i cup of bread crumbs ^ teaspoonful of cayenne i^ teaspoonful of grated nutmeg Clean and draw the chicken as Take the meat from the bones and chop very fine. (The bones and skin may be used for soup or stock.) Put the milk on to boil, (219) add to it the bread crumbs, it thickens, add the yolks of the eggs well beaten; take from the fire and add all the other ingredients, mix, and stand away to cool. Use the same as Ham Forcemeat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 233. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of stale bread crumbs 2 tablespoonfuls of melted butter i teaspoonful of sweet marjoram Mix the bread, salt, pepper, parsley and sweet marjoram together, then moisten the it is ready to use.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of mashed potatoes (hot) i teaspoonful of onion Mix the whole together and beat well. This stuffing is nice for ducks or geese.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 234. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Once a week in winter and twice a week in summer you should make your gravy and and for you should save every bone, cooked or uncooked, of beef, mutton, veal, ham, the green tops of celery and all juices in the bottom of the dish from steaks or roasts. Keep them in a stone jar in a cold An economical housekeeper has always on hand a good supply of this stock without the outlay of a single cent. It should be made on ironing or baking day, thereby saving the use of any extra fuel. This stock could be used for soups, but is never perfectly clear and is not so nutritious as stock made from the shin of beef. The preparation of sauces and gravies is of the greatest importance, and in nothing does the talent of a cook more display itself. All ingredients used should harmonize and blend perfectly, and you must bear in mind that water is no substitute for stock. Many cooks fail in the thickening of sauces. The butter and flour should be well rubbed and together before adding the to prevent the sauce from having a floury, uncooked

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter sauce, simple as it is, is seldom properly prepared. (221) The common practice of wetting the flour and then ring the gravy is objectionable, as in this way the flour does not hold the fat in suspension, and it therefore invariably floats. All sauces must be stirred continually while on the fire, and seasoned carefully, so that each sauce may have its own individual flavor. Spare the cayenne; remember it destroys every other flavor as well as your own taste. "For palates grown callous almost to disease^ Who peppers the highest is surest to please"

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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in a all the bones taken your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or poultry; also, the trimmings of if fresh, allowing one of cold water pound of bones and meat. Boil and skim same as Soup -, add the same vegetables and seasoning. This stock is excellent for sauces and gravies in the place of water, but does not make a good soup stock.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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j4 pint of white stock ^ teaspoon ful of grated YZ teaspoon ful of onion % teaspoonful of white pepper

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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butter, but do not brown it; add the stock, stir continually until the mushrooms, simmer one minute. add the beaten yolks, salt, pepper, nutmeg and onion is a nice sauce for boiled or baked fish. Do not boil after adding the eggs.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 tart apples ^ cup of water Sugar and nutmeg to taste Pare, core and slice the in a porcelain the water, cook and soft (about ten then mash them through a sieve, or, better, a " Hen is Vegetable Press," add butter the size of a walnut, sugar, and nutmeg, mix well, and it This should accompany all pork dishes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 gill of stock i gill of cream T/2 teaspoonful of salt Melt the butter without browning, then add the flour, mix until smooth; add the stock and cream, stir continually until it the the the yolk of the egg well beaten. This sauce is especially nice for sweetbreads, chickens, cutlets, and baked or boiled

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 237. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ pint of bread crumbs 1 tablespoonful of onion juice, or one small onion Put the bread and milk in a farina boiler, add mace, and bay leaf, cook; press through a sieve, return to taste, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. y<2, pint of stock ^ teaspoonful of onion juice Y% teaspoonful of white or black pepper Melt the butter, stir until a dark brown, add the flour, mix well; add the stock, and stir continually until onion juice, it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 i even y2 pint of boiling water i small carrot i tablespoon ful of Worcesteri tablespoonful of mushshire sauce room catsup i tablespoonful of sherry, if you use wine y& teaspoonful of pepper Melt and stir the until a dark brown,

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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then add the flour, and mix smooth; add the boiling water, it carrot, bay mace, and Simmer very gently for strain, add the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 3 i tablespoonful of Worcesi tablespoonful of sherry, if tershire sauce you use wine ]/2 pint of stock Slice the bacon, put it in a frying-pan and try out all the fat. Take out the bacon, add the stir until smooth; add the stock, it boils; add the Worcestershire sauce, mushroom from the fire, and add the wine.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter, according to the recipe given, add to it one large tablespoonful of capers. This is nice served with boiled mutton or fish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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5 roots of celery i pint of cold water i even tablespoonful of flour Clean the celery, cut it into small pieces, put it in a saucepan, add saucepan, and stew slowly for half an hour, then press it through a colander. butter in a frying-pan the; add the milk and celery, stir it ready to use. This sauce is usually served with boiled poultry.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of the large chestnuts i pint of stock the chestnuts; when them, mash Melt the butter and until a dark brown, then add the flour, mix well; add the stock and chestnuts, stir continually it boils; add the salt and pepper. This is especially nice for roasted poultry.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of cranberries the cranberries in in a porcelain-lined kettle with one pint of water, and boil rapidly ten or the pop; press them return them to the the the the is thoroughly melted (this will take about two minutes); turn out to cool. Serve with poultry, game, venison, or mutton.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ pint of cream or milk the careful not it; add the flour, mix until smooth; or milk, it boils; add sak and pepper, and use at If you are not quite ready to use

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 240. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a Cream Sauce, add one cup of fresh mushrooms chopped fine, or the same quantity of canned mushrooms, and cook over boiling water ten minutes. If canned mushrooms are used, simply heat, do not cook, as it toughens the mushrooms. This sauce may be used the same as Cream Sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add one teaspoon ful of curry powder and one teaspoonful of onion juice to the recipe for Drawn Butter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoonfuls of butter ^ pint of boiling water Mix the butter and flour to a smooth paste in a bowl, place the bowl over the in a pan of boiling water, add the half-pint of boiling water gradually, stirring all add the the use The great in preparing drawn butter is to take from the fire as soon as For this sauce it is very essential to have good with asparagus, boiled fish, cauliflower, etc.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 241. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a Cream Sauce, and when finished add two hardthe whites chopped the pressed through a sieve. Serve with boiled poultry.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil one of consomme until reduced put four ounces of butter in a frying-pan and until very brown; then add two of; add the reduced consomme, stir continually until it; one of

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gherkins ^ pint of olive oil Put the chopped parsley into a bowl and pound it with a potato-masher until reduced to a pulp, then add to yolks of the eggs, mix thoroughly, and proceed as for Mayonnaise you have finished it, add the cayenne and gherkin. Serve with boiled or broiled fish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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; when you have finished it, take it the and add gradually the of two; juice of half a lemon, a of onion juice, and a Serve with boiled or baked fish and fish croquettes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoon ful of lemon juice Mix all the ingredients and knead well together in a bowl. It should be perfectly smooth. Served with salt fish, broiled or fried. is also called Maitre d' Hotel Butter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i bunch of mint (ten stalks) i large tablespoonful of white ^ teaspoonful of salt Chop the mint until very fine; then mix with it the sugar; add salt and pepper, and rub well, adding the vinegar little by little. Serve with roast lamb.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3, and add to it one pint of fresh or canned mushrooms; if the first, simmer gently for fifteen; latter, only five. Take from the fire, and add the wine, it. The fat must be very brown before adding the flour, or the sauce will be muddled. Serve with broiled steak, fillet, veal cutlets and other similar dishes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i, and add to it one dozen olives prepared as follows: With a sharp-pointed knife pare around and around the olive as you would an apple, keeping close to the stone; throw them in boiling water for ten minutes, then drain, and add them to; simmer gently for Serve with broiled steak or roast ducks.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel one dozen small onions, put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil half an hour, then drain and press through a fine sieve. a White Sauce, add the onions to it, let it boil up once, and it This is nice with boiled fowl.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil twenty-five oysters in their own liquor for one minute, stirring continually; drain, put the liquor back on the fire; add one cup of cream or milk; rub one -tablespoon ful of butter and two of flour to a smooth paste, and stir into the it the dice, add them to the sauce, season with and the will curdle if boiled adding the oysters. Serve with poultry and boiled fish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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J i ounce of flour 3 small onions ^ pint of stock i teaspoonful of tarragon i teaspoonful of French Put the butter in a frying-pan to melt; when melted, add the mix, and add the onion, chopped over the fire until the whole is lightly browned; the stock; Mix the vinegar, sugar and mustard together into the sauce, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i, stand boiling water to keep hot while you prepare the following: Put two tablespoonfuls of chopped onion, one gill of vinegar, one tablespoonful of capers, and (if you can get it) one tablespooonful tarragon in a saucepan, and simmer for five minutes; add to it the brown sauce, stir continually until it boils, and boil five minutes; strain and use.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash two shad roes in in a saucepan, add one salt, cover with put the lid on the saucepan, and simmer gently for fifteen Drain, remove the outer and mash fine. Make a White Sauce, add the roe gradually to it, boil up once, and it Serve with baked shad.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoonful of thick ^ pint of chicken stock Melt the butter, being careful not to brown; add the flour; mix; the;; add the cream. Take from the fire, add the well-beaten yolks of the eggs, parsley, salt and pepper, and it This sauce may be served with broiled or fried chicken, or chicken cutlets.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 245. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YI pint of mayonnaise dressing 3 olives i gherkin i tablespoonful of capers olives, gherkin, and capers very fine, add them dressing, and it is ready for use. You may add a half-teaspoonful of powdered coriander seed, or one tablespoonful of tarragon vinegar. Serve with smelts, lobster chops, or cold meat dishes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of stewed tomatoes Put the on the bay mace, and simmer for ten the butter, add to it the; mix Press the tomatoes through a sieve, add them to the butter and flour, stir continually until it boils, add salt and pepper, and it This may be served with chops, fillet, or broiled steak.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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but not least, as is the foundation of many others: ^ pint of white stock the butter, but do not brown; add to; mix, and add the stock; stir continually until; add it In giving recipes for salad dressings, it is almost impossible to give exact quantities, especially if we consider the great diversity of tastes. Delmonico, it is said, used only one yolk as a foundation for a quart of oil, with salt and cayenne as seasoning. For fish, meats, and some vegetables, such as cauliflower, tomatoes, and (mayonnaise) seems appropriate; but the simple French dressing for lettuce, served as a salad after a hearty meal, In preparing these dressings, use a silver or wooden fork, a large soup plate, which should be very, very cold, and the freshest and of olive oil, cayenne or white pepper, and good strong vinegar or lemon A common question is, " What can we use in the place of oil ?" Cream and melted butter may be used, but will not take the place of the oil. The Spanish proverb is persons are necessary to make a good salad: "A spendthrift, for oil; a miser, for vinegar; a barrister, for and a madman, to stir it up." If you wish to preserve the crispness and flavor of green vegetables for salads, throw them in ice-water for an hour, then dry carefully on a soft towel, being careful not to bruise them, and then put in a cold place until wanted. Never mix any salad with the dressing until you are ready (233) to serve it. Use the coldest of dishes to it on, and, if garnished properly, it is one of the most attractive and wholesome dishes on the table.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put the uncooked of two eggs a clean, cold soup-dish, beat them well with a silver or wooden fork about one minute; then add a half-teaspoonfnl of salt, a dash of cayenne, and, if you like it, a half-teaspoon ful of mustard. Work these well together, and then add, drop by drop, a half-pint or more of olive oil. You must stir rapidly and steadily while adding the oil. Do not reverse the motion, or it may curdle. After adding one gill of oil, alternate occasionally with a few drops of lemon juice or vinegar. The more oil you use, the thicker the If too thick, add a half-tablespoon ful or more of vinegar, until a proper consistency. * or oil may be added, according to the quantity of dressing wanted. \Vith care a bottle of oil may be stirred yolks of two eggs, alternating with a few drops of lemon juice or vinegar, after adding the first gill of oil. It is easier, however, to start with three yolks when making a quart of dressing. In case the dressing should curdle, /. e., the egg and oil separate, which makes the liquid, begin anew at once with the yolks of two eggs in another plate, and after stirring them well, add by teaspoonfuls the curdled mayonnaise, stirring all the while, and then finish by adding more oil as directed. In warm weather, it will take only one-half the time, if you put the you make the mayonnaise on a piece of ice, or in a pan of ice-water; the oil and eggs should also be cold. if covered closely in a jar or tumbler, will keep in a cold place one week. It also may be varied by adding plain or tarragon vinegar, whipped cream, a of coriander seed, chervil, or onion

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoon fuls of olive oil Put the salt and in a bowl, add gradually the oil, rub and mix until the is thoroughly dissolved; add by degrees the vinegar, stir continually for one minute, and it Tarragon vinegar may be used for this dressing instead of plain vinegar.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. 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 hard-boiled eggs" Yolk of one raw egg gill of olive oil YI teaspoon ful of salt Dash of cayenne the cooked perfectly smooth, then add the raw one, and work with an elastic-bladed knife for five the salt and cayenne, mix again, and add the oil drop by drop, stirring rapidly and steadily all then add the vinegar by degrees, and it is finished. More oil and vinegar may be added to this if a greater quantity of dressing is required.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YO. pint of milk 2 even tablespoon fuls of cornstarch Butter the size of a walnut i saltspoonful of black pepper the corn starch with a very little cold milk, add to the boiling milk, and stir continually until it boils and thickens; then add the yolks of the eggs well beaten, cook one minute, take from the fire, salt, pepper, butter and vinegar, stand away until cold, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 249. 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 hard-boiled eggs 1 tablespoonful of melted butter Yolk of one raw egg i gill of thick cream YO, teaspoon ful of salt Mash the hard-boiled yolks until fine, then add the raw yolk and work with an elastic-bladed knife to a perfectly smooth paste; then add the salt, pepper and melted butter, then by degrees the cream, working and stirring all the while; now add the vinegar, mix well, and it is finished.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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When done, and perfectly cold, remove the skin and cut the meat into If you want it very nice, use only the white meat, save the dark for croquettes. After you have cut it away in a cold cut the white parts of celery into pieces about a half-inch long, throw them into a bowl of cold water and also stand them away until wanted. To every pint of chicken allow two-thirds of a pint of and a cup and a half of mayonnaise to serve, dry the celery and mix the chicken, dust salt, white pepper or cayenne, then mix with it the mayonnaise. Serve on a cold dish garnished with the white celery tips. One cup of whipped cream may be added half-pint of mayonnaise, when ready to use it. It makes the dressing lighter with less of the oily flavor. The liquor in which the chicken was boiled may be used for soup.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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and one pair of sweetbreads, then throw them into cold water for a half-hour. Remove the fat and skin, and cover them with boiling water; add a teaspoonful of for twenty minutes. done, stand away to cold, cut thin slices. Wash and dry the tender leaves from one head of lettuce. Rub of a soup dish with and make in it nearly a half-pint of mayonnaise.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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thin slice of onion in the centre of your salad dish, arrange the lettuce leaves around it; mix the sweetbreads carefully the mayonnaise, and put in the centre of the is a delicious salad, and if prepared as directed will have only the faintest suspicion of onion. Tarragon vinegar added to the mayonnaise is a great improvement.

From Mrs. Rorer's Philadelphia Cook Book, 1886, 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 dozen crabs Y<2, pint of mayonnaise dressing 2 heads of salad Boil the crabs the same as for Deviled Crabs. pick out the meat, and put it away until wanted. and dry the salad carefully, and make the mayonnaise. When ready to serve, mix the crab meat and the mayonnaise together. Garnish the dish with the white leaves of the salad, place the crabs in dish, and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 251. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cold boiled or baked fish may be made into salad, allowing one head of lettuce and a half-pint of mayonnaise to every pint of the picked fish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 lobsters (weighing four or five pounds) The tender leaves from two heads of lettuce y-2, pint of mayonnaise the lobsters as for Boiled Lobster. cold, take out the meat, being careful not to break the body or shells, and rejecting the stomach, the black vein running along the back of the tail, and the spongy fingers on the outside of the body. Cut the meat into dice with a silver knife, and stand it in a cold place Make the mayonnaise. Clean the two tail shells, and one back, in cold water, and with scissors, remove the thin shell from the under side of the Wash and dry the lettuce leaves, put them around the salad dish in two or layers.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 252. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oyster crabs into boiling salted water for dry carefully on a to use, mix them with the mayonnaise and serve on the crisp lettuce leaves. These come in already blanched; simply drain, wipe and they are ready to use.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil twenty oysters in their own liquor five minutes, drain, in cold water, then dry and stand away until very When cold, mix with a half-cup of mayonnaise, and serve on crisp salad leaves.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of cold boiled or canned salmon, free all bones and a half-pint of mayonnaise, may be mixed together and served on a bed of crisp salad leaves.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one set of shad roes, put them in a saucepan, cover them with boiling water, add a teaspoonful of salt, put the lid on the saucepan and simmer gently twenty lift them carefully from the water and stand away until perfectly cold. Make a half-pint of mayonnaise and stand it away also. When ready to serve, remove the skin from the outside of the shad roe and cut them into slice of onion in salad dish, arrange around it crisp salad leaves, heap the shad roe in the centre, pour over it the mayonnaise, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 253. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the shrimps as in recipe for Boiled Shrimps, and when the shells, and stand away To every pint of the boiled shrimps allow nearly a half-pint of mayonnaise. When ready to serve, cut the shrimps into small pieces with a silver knife, mix them with the mayonnaise, and serve on crisp salad leaves.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of asparagus tops The rule for French dressing in salted for drain, throw into cold water, and until ready to use. Then dry carefully with a soft napkin, put them into the salad dish, pour over the French; let about ten minutes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut beets to make one pint; heap them in the centre of a salad dish and cover with a half-pint of sauce Tartare. Garnish with parsley, and serve very cold.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trim one pint of very young beans, put them in a saucepan, cover with boiling water, add a teaspoon ful of salt and throw them into cold water until very cold, then dry them with a soft cut each bean in lengthwise, arrange them neatly on a salad-dish, cover them with French dressing, let stand one hour, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i medium-sized head of cauliflower y2 Pmt f mayonnaise Boil the cauliflower as directed, throw into cold water until wanted, then pick it apart carefully, dry with a soft napkin, put in the salad dish, pour over the mayonnaise, let fifteen minutes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the white stalks of celery into pieces a half-inch long. To every pint of these pieces allow a half-pint of mayonnaise dressing. Dust the celery lightly with salt and pepper, mix it with the dressing, heap it on a cold plate, garnish with white tips of the celery, and Do not mix the celery and dressing until you are ready to use the salad.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of cut cabbage y> cup of cream (sour A little pepper Butter the size of a walnut Cut the cabbage very fine and put it in an earthen bowl. Put the vinegar on to boil. Beat the eggs until to them the cream and butter. Now add to these the boiling vinegar. the boiling hot, add the salt and pepper, and pour over the cabbage, and it is ready to serve when very cold.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 young cucumbers l/2 teaspoonful of salt Pare and slice the cucumbers very thin, soak them in cold water one hour, then dry. Put them in your salad bowl, sprinkle them the pour over the vinegar.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil six eggs fifteen minutes; while they are boiling, make a French dressing and add to it one tablespoon ful of tarragon vinegar, one tablespoon ful of onion one of finely chopped are done remove the cut and arrange them on a salad dish so that one overlaps the other; pour the dressing over while the are still hot, stand away in a for one or two hours, garnish with parsley, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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tear the convenient pieces with a silver fork. Cover with a French dressing, turn the whole upside down to mix it well, and serve immediately. It is customary in this country to serve mayonnaise with lettuce salad, but after one has had a heavy dinner the simple French dressing is more refreshing. The following may be made and served the same as lettuce salad:

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 boiled beet i boiled carrot 2 tablespoon fuls of cooked green peas i root of celery i dozen boiled string beans ^ pint of mayonnaise y<2, cup of boiled asparagus tops beet, beans, carrot, and celery into small pieces; chop the onion very fine; mix all the vegetables together, then add the mayonnaise, and serve immediately. If the vegetables are properly prepared, this makes a delicious salad. The vegetables may be purchased in bottles, prepared, from the grocer.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 256. Read from the scan by computer, so a word may be off; the page itself shows the original.

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9 tablespoon fuls of olive oil i teaspoonml of salt i saltspoonful of black i good-sized onion 3 or 4 sprigs of parsley the While, they are boiling, prepare the dressing. Put the salt and pepper into a bowl, and add gradually the oil; stir until the salt is thoroughly dis-; add gradually the vinegar, all very, very the potatoes are done, cut them into thin slices, mix them carefully with the onion, then add the dressing, and turn them upside down without breaking the potatoes. Dish, and stand away in a cold place for one or two hours. Sprinkle with the parsley chopped very fine. The dish may be garnished with parsley and pickled beets cut in fancy shapes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup of mayonnaise dressing The crisp part of one head of lettuce Peel the tomatoes without scalding, and put them on ice until they are very, very cold. Make the mayonnaise, and it on the ice until wanted. The lettuce may also be washed and dried. When ready to serve, cut the tomatoes in halves. Make twelve little nests with two or three salad arrange uniformly on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Y<2, teaspoonful of cinnamon 2 tablespoonfuls of Madeira Mix the sugar and cinnamon together, add the wine, and stir constantly until the sugar is dissolved.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 1 tablespoonful of maraschino 2 tablespoonfuls of champagne Mix all the ingredients together, and stir until the sugar is

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 tablespoonfuls of powdered sugar ^ teaspoonful of cinnamon Pare, core, and cut the apples into very thin slices. layer of these slices in the bottom of a glass dish, sprinkle them with the sugar, and a little cinnamon, then another apples, and so continue all the wine over, and stand away in a cold place for one hour, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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only the resources of a simple household, they compass, with infinite labor, oysters, soup, and fish, add some made dish to the meat, and put salad before and ice cream after the pudding or sweets. But success here, with a moderate income, is as rare as success with the long dinner at the complete Try to grasp the theory of the elaborate edifice which custom and convention has piled up, and see if your own resources cannot reproduce its purpose with better success. After having carefully analyzed it, you will see at once that the most complex dinner simply aims to begin with something of easy digestion, slide by some transition to the roast, and make sure that through salad, sweets and coffee, the last half of your dinner shall interest the appetite as as satisfy hunger. You, have, therefore, soup, roast, dessert, which make up the usual dinner of thoroughly civilized people, and below you see how, with but moderate resources, you may so vary as to make a "little dinner" complete and satisfying in itself; more, the most elaborate meal at Delmonico's cannot do. To begin with, don't have too many people. It is as bad as too many courses. years of experience have taught you how to conduct and carry on the conversation and social contact of eight or ten, six at the utmost are for a successful dinner. Get together around an evening dinner table, six of the pleasantest people whom you know (including yourself), put at defiance most of the traditions for a dinner party, and success will be quite sure to be the result. I say " night," because there is an inde-

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To ascertain the freshness of an egg without breaking it, hold it a strong light, or toward the sun, and if the yolk appears round, and the white surrounding it clear, the chances are it is good. Or, put them in a bucket of water; the fresh ones will sink immediately, those that float are doubtful. The shell of a fresh egg looks dull and porous. To preserve eggs, it is only necessary to close the pores of the shell. This may be done by varnishing, or by dipping in melted suet, and then packing them in salt with the small end downward. Or, make a lime water by pouring one gallon of boiling water over one pound of lime; cold and settled, it off carefully into a stone jar over the eggs, which must be packed with the small ends downward; keep in a cool, dark I have used this recipe myself with perfect success, the eggs being fresh and sweet at the end of three months.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 266. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 tablespoon fuls of finely-chopped chicken (353) y% teaspoonful of ground mace Dash of cayenne the eggs fifteen minutes, throw them into cold water, shell them, cut them into halves crosswise, cut a little slice from the bottom to make them stand. Take out the yolks, mash them fine, add to them all the other ingredients, mix the hollowed whites and heap up in a tiny pyramid, brush over with the yolk of a raw egg, and put in the oven to brown; while they are browning, broil a slice of ham, cut it into as many squares as there are eggs. Make a Cream Sauce (see recipe). Serve the eggs on the squares of ham, and pour the cream sauce around them.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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-fa pint of milk i tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut nd pepper to taste Cover the eggs with boiling water and boil for twenty minoff their shells, chop the whites rub the yolks through a Do not mix them. the milk on to boil, rub the butter and corn starch together, and add Now add the whites, and Put the toast on a hot dish, cover it with a of this white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the Sprinkle the top with a little salt and pepper, stand in the oven for a minute or two, and serve. is good and sightly.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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gill of white or veal stock gill of cream Boil the eggs fifteen minutes; while they are boiling, prepare the sauce as follows: Melt the butter in a frying-pan, being careful not it; add to it the flour, mix until; add the stock and cream, and stir continually until it; add salt and pepper, and stand it over the tea to keep warm while you thin shreds, chop the yolks into tiny squares, then pile them in the centre of a shallow, heated dish, and arrange the whites around them. Give the sauce a stir and it around the eggs.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i slice of onion ^ pint of white stock Boil the eggs for fifteen minutes. Remove the shells, take out the yolks, being to break them; cut the whites and the mushrooms into dice. Put the butter on to melt, add the flour, mix until smooth; add the stock and stir continually until it boils; add the salt and pepper, the whites of the eggs, and the mushrooms, stir over the fire until it comes again to a boil, throw in the yolks and let it stand over the tea kettle for one or two minutes until the yolks are heated. Serve in a small shallow dish. a la CREME minutes, remove the shells, and cut them in halves crosswise. Slice a little bit off the bottom to make them stand. Put the in to melt, then add the flour, mix until smooth, add and stir continually until it boils, add the salt and pepper. Stand the eggs on a heated platter, pour the sauce over and around them.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 269. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 large teaspoon ful of French mustard 2 heaping tablespoon mis of cold boiled ham or tongue i tablespoonful of olive oil Cover the eggs with warm water, and boil fifteen then throw them into cold water for half an hour; this prevents the whites from turning dark. the and cut the eggs in halves lengthwise. Take out the yolks carefully without breaking the whites.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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smooth paste with the mustard and oil, then add or tongue finely chopped, the salt and pepper, and mix the hollowed whites with this mixture, and serve on a bed of water-cress or salad. For picnics or garden parties, put the two corresponding halves and closely. Cut white tissue paper into pieces six inches square, fringe the opposite sides, roll one egg in each paper, twist the fringed ends same as the candied secrets. Serve on a napkin, in a pretty little basket, garnished with smilax or myrtle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fork until the and Parmesan. Put a tablespoonful of butter in a fryingpan; when hot, turn in the eggs, and stir cooked and smooth. Serve on squares of buttered

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a nice piece of bacon into squares, put these in a fryingpan, and set over a gentle they may lose fat. When as much as will freely come out is melted from them, lay them on a warm the eggs gently into a saucer, and then slide them into the fat. Fry gently until the yolk is set. Take out with a slice, place on the warm dish, and garnish with the bacon.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of vinegar ^ teaspoonful of ground 1/2 teaspoonful of pepper Boil the eggs fifteen minutes. Take off the shells and stick four cloves into each egg. Put the vinegar on to Pvub the mustard, salt, and pepper with a little cold vinegar, to a smooth paste, and add to the vinegar when boiling. Stir over the fire one minute. Put the eggs in a glass fruit jar, pour over them the let stand two weeks. These are nice to serve as an accompaniment to broiled steak. EGGS sur le PLAT Butter the bottom of little egg basins or one large tin dish. Break one egg into each of the basins, being careful not to break the yolk, or six eggs may be broken in the large dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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salt and pepper, and bake until the yolks are set. Serve in the dish in which they are

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strictly fresh eggs only are fit to poach. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened to form a veil for the yolk. Have some fresh boiling water in a stewpan, break the egg into a saucer, remove the parr from the fire and gently slip the egg into it. Now break another, and so on until the bottom of the pan is covered. it over a moderate fire, and as soon as the water boils the eggs are ready; take them up with a slice, and neatly round off the ragged edges of the whites. Serve on buttered toast.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break six eggs in a bowl and beat them gently until all the yolks are broken. Put a piece of butter the size of a walnut in a frying-pan and put over the fire to melt; as it is hot, turn in the eggs and stir continually until they are set.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoon ful of melted i tablespoonful of tongue or ham Boil the eggs fifteen minutes. Cut them in halves lengthwise, take out the yolks carefully, mash them fine, add the butter, the tongue or ham finely chopped, salt and pepper. Rub together until smooth. Fill the hollowed whites with this, and the corresponding Dip them first in egg, then in bread crumbs, then again in egg and again in bread crumbs. fat. hot with Cream Sauce poured around them. are delicious but are difficult to make.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put three eggs into a bowl, and give them twelve good vigorous beats with a fork. Put a piece of butter the size of a walnut in a very smooth frying-pan, shake fire until melted, but not brown, turn in the eggs and shake over a quick fire until they are set; sprinkle with salt and roll and turn out on a hot dish. It is much easier to make several small omelets than one large one.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 272. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i tablespoonful of Spanish onion, chopped fine until thoroughly mixed, add the onion and parsley, and make the same as a plain omelet; dust with salt and pepper, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y<z cup of bread crumbs j^ cup of milk i dash of black pepper Piece of butter, size of walnut Beat the eggs separately. Add to the yolks the milk, the Now stir into this carefully the beaten whites; mix very lightly. in a very smooth frying-pan; as hot, turn in the mixture gently, and set it over a clear fire, being very careful not to burn; shake occasionally, to see that the omelet does not stick, as

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 273. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 tablespoon fuls of milk i medium-sized tomato i dash of black pepper j Cut the bacon into very small pieces and fry it until brown; then add to it the tomato, onion, and mushrooms chopped; stir and cook for fifteen minutes. Break the eggs in a bowl, and give them twelve vigorous beats with a fork; add the Now put a piece of butter the size of a walnut in a smooth frying-pan, turn it so as to grease the bottom and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 274. Read from the scan by computer, so a word may be off; the page itself shows the original.

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French artichokes have a large, scaly head, like the cone of a pine tree. Strip off the coarse outer leaves, cut the stalks off about an inch from the bottom, wash well water, then throw them in boiling water, add a teaspoonful of the outer are; the fire, put them upside down on a plate to drain. Arrange in a circle upon a hot dish, the tops up, pour over them Bechamel or sauce Hollandaise, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the artichokes as directed in preceding recipe, drain and put them in a stone jar. To every quart of artichokes allow one pint of cider vinegar, one bay leaf, one slice of onion, four whole cloves, and a blade of mace. Put the vinegar in a porcelain-lined kettle with all the other ingredients, stand it over a moderate fire, and bring slowly to boiling point, then pour it over the artichokes, and stand They will be ready to use in twenty-four hours, and will keep two weeks.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the asparagus well in cold water, then cut it in pieces about an inch long, rejecting all the tougher parts. Put it in a kettle, cover with boiling water, and boil thirty min-; it in a colander to drain. it in a saucepan, pour over it a half-pint of cream, add a tablespoonful of butter, salt and black pepper; let it boil up once, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of asparagus tops 9 stale breakfast rolls Salt and black pepper to taste the asparagus tops, boil minutes, and rolls, and out the crumb, then set them open in the oven to dry, laying each top by the roll from which it was taken. milk on to in a farina light, then stir them in the boiling milk, and stir until it begins to thicken; add the butter, salt, and pepper, and take from the fire. Chop the asparagus tops, then add them to Take the rolls from the oven, fill them with this mixture, put on the tops, and serve hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the beans with freshly-boiled soft water, and drain, add butter, or a half-cup of boiling cream. A sprig of mint may be boiled with the beans, and removed befqre serving.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the blossom end of the bean, and pull it back to the string. Then pare a thin strip from the other edge of the pod. In this way only are you sure that every string is removed. Cut the beans into pieces an inch long, and lay them in clear, cold water for thirty minutes. them, put a saucepan, cover with boil one hour.; into them one; A half-pound of ham may be cut into" pieces and boiled with the beans to give them flavor.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of small white soup beans \y2 tablespoon fuls of molasses y2 teaspoon ful of French mustard the beans, and soak them over night in lukewarm In the morning, off this water, cover with fresh, cold water, bring slowly to a boil slowly one; one of boiling water, and boil slowly another hour. press through a colander, return to the kettle, add the butter, molasses, mustard, salt, pepper, and vinegar; boil ten minutes. Serve in a vegetable tureen.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of white soup beans i tablespoonful of molasses the beans as in preceding done, drain, and the beans through a colander, then add the other ingredients, mix well and stand away to cool. When cold, form into small balls, dip first in egg and then in bread crumbs, and fry in boiling fat.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of dried beans i pound of ham Wash and soak the beans in lukewarm water over night. In the morning, drain, cover with fresh cold water, boil one again, and just cover again with ing water, add a of bicarbonate of soda, the ham, bay leaf, onion and carrot; boil until they will mash easily under light pressure. When done, remove the ham and press the beans through a colander. them to the kettle, add the sufficient cream to make the puree the desired thickness. Season with salt and let boil up once, and serve. Purees of dried peas, lentils and peas are made the same as puree of dried beans.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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but do not cut or scrape them. is broken before cooking, lose their flavor and color in the boiling Young beets will cook tender in one hour. Old ones will require four hours. If very tough and wilted they will never become done, throw them into a pan of cold water and rub skins. in slices, pour over them a tablespoonful of melted butter, dust with and they are ready to serve. The cold ones left over may be covered with cold vinegar and used as pickles.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 282. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of sprouts i tablespoonful of YV gallon of water Pick off all the dead leaves from the sprouts, wash them in then put them the must be boiling, add the and a of bicarbonate of soda. rapidly, with the saucepan uncovered, in and serve in a heated dish with a sauceboat of Drawn Butter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash the meat in Put it in a large kettle and cover with cold water. Simmer gently for two hours. In the meantime, remove the outside leaves from a hard white head of cabbage, cut it in quarters and soak in cold water the meat has been simmering two hours, add the cabbage, and simmer one and a half hours longer. When done, put the meat in the centre of a large dish with the cabbage around it. it tomato catsup, mustard or horseradish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut a small head of cabbage in halves, soak in cold water one hour, then drain and shake dry. Remove the stalk or hard part, and chop the remainder very fine. Put stewing-pan with boiling water enough to Drain in a colander. Turn into a heated dish, and pour over it Cream Sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this select a nice head of Savoy cabbage. it boiling water, let stand fifteen minutes, drain, scald again and let stand Drain and shake until dry. Make the stuffing as follows: Wash two heaping tablespoonfuls of rice in cold water, then mix it with a half-pound of sausage meat, add a tablespoonful of onion and a spoonful of chopped parsley; mix all well together. the cabbage carefully to the very centre; put in a half-teaspoonful of the mixture, fold over two or three of the little; now cover these with a layer of the mixture, fold the next layer of leaves, and layer is stuffed. Press all firmly together, tie in a piece of cheese-cloth, put it into a kettle of salted boiling water, and two done, carefully the cloth, stand the cabbage in a deep round dish, pour over it Cream Sauce, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take off the outer leaves of a hard head of red cabbage and cut it in quarters. Scald, drain, and chop fine. Put it stewing-pan a of one onion, one bay leaf, two cloves, a teaspoon ful of a small piece of Chili pepper. Simmer slowly for one hour, stirring occasionally. out the bay leaf, add a tablespoonful of fresh butter, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 good-sized carrots Pare and quarter the carrots. Put them in a saucepan and cover them with; add the salt and let them boil one hour and a half. done, drain, place them on a hot dish, and stand over boiling water to keep warm. the in let it melt; add the flour, and mix. Do not brown. Now add the milk, salt and pepper. it boils, and is smooth. the carrots, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 285. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick off the outer leaves and cut off the stem close to the ot the flowerets. in cold water, then soak with the top downward in clear, cold water for one tie it in a piece of cheese-cloth, to prevent breaking. it in a kettle of boiling water with the stem downward, add a teaspoonful of salt, cover the kettle, and boil twenty or thirty minutes, until the cauliflower is it carefully from the water, undo the cloth, and the cauliflower in a round, shallow dish, stem downward. Pour over it Cream Sauce, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Choose those that are close and Pick off the outer leaves and break apart. Wash, and soak in cold water for a half-hour. Then put in a kettle of boiling water, add a of salt, and briskly until the stalks feel tender (about twenty minutes). When done, take up with a skimmer, that you may not break it. Toast squares of bread, butter them while hot, arrange the cauliflower neatly on them, and serve with Allemande sauce.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pieces one inch long, and soak in cold water for fifteen minutes; a saucepan of boiling water, add a teaspoon ful of and thirty minutes, or done, drain in a colander and throw into cold water while you make the sauce. Put one tablespoonful of butter in a; melted, add one tablespoonful of flour; mix until smooth; add a half-pint of milk, and stir; then add three tablespoon fuls of the celery was boiled, salt, and white to Add the celery to this sauce, stir until thoroughly heated through, and it is ready to serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape and wash the Cut it in pieces one inch; put in a saucepan, cover with boiling stock, add a of Put one tablespoonful of butter in a frying-pan and stir until a dark brown it one tablespoonful of flour, mix until the a liquor in which it was boiled to the butter and flour; it boils, then add salt and pepper to taste. Put the celery in a heated dish, pour over it the sauce, and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare one dozen celery roots, throw them in cold water and soak a half-hour. Then put them in a saucepan of boiling water, add a of salt, and boil thirty minutes, or done, drain and cut into slices.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 287. Read from the scan by computer, so a word may be off; the page itself shows the original.

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shells from one pint of chestnuts, cover with let blanch fifteen minutes, then remove the brown skin. Put them in a saucepan, cover with boiling water, boil fifteen minutes; then add a half-teaspoonful of salt and boil ten minutes longer, or until you can pierce them with a fork. When done, drain, turn into a heated dish, pour over them Cream Sauce, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare and boil one pint of chestnuts as directed in preceding drain, mash a; add a tablespoonful and pepper to Serve the same as mashed potatoes.

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Remove the shells from one pint of chestnuts, cover them with boiling water and blanch fifteen minutes, then peel off the thin, brown Put a saucepan, cover with boiling stock, and thirty minutes, or can pierce them with a fork. When done, drain, and save the stock in which they were boiled. Put one tablespoonful of butter into a frying-pan to brown; when brown, add one tablespoonful of flour, mix then add a half-pint of the in which the chestnuts were boiled, it boils, add salt and pepper to taste, pour over the chestnuts, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of chestnuts i quart of water or stock Shell the chestnuts, throw them into boiling water until the skins come off easily; then drain and remove the brown Put them in a saucepan with the water or stock, and gently for a half-hour, or they will mash pressure. press them a return them to the saucepan, add the butter, salt and pepper, stir until it boils, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 288. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corn should be cooked as quickly as possible after picking, as it heats, and loses its sweetness. If necessary to keep night, spread singly on the cold cellar floor. When ready to cook, remove the husks and every thread of silk. Put in a kettle of boiling water, and boil rapidly, it begins to boil, five minutes. When done, take out with a skimmer, heap on a platter, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 dozen ears of corn i teaspoonful of bakingJ^ teaspoonful of salt Score the corn down the centre of each row of grains, then with the back of the knife press out the pulp, leaving the hull on the cob. Do not grate the corn, as in that way you get the hull. To this pulp add the milk, the yolks of the eggs, salt, pepper and flour; beat well. of the eggs to a stiff froth, and stir them and the bakingpowder carefully into the mixture. Put lard or into a frying-pan hot, drop the mixture by spoonfuls into the deep fat. When brown on one side, turn and brown the other. Take out with a skimmer (do not pierce them with a fork, as it makes them heavy), drain on brown paper, and serve very hot. Canned corn may be used, allowing one finely

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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press the corn as directed in preceding and to every pint of pulp allow 2 heaping tablespoon fuls i dash of black pepper Beat the eggs separately; add the yolks and then the whites to the corn, mix gently, add the salt, cayenne, pepper, and flour; mix again. Put two tablespoonfuls of lard or in; hot, drop the mixture by spoonfuls into it; when brown on one side, turn and brown the other.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of young lima or kidney beans i pint of corn pressed from the cob ^ pint of milk or cream the beans, cover them water, add a of twenty-five add an eighth-teaspoon ful of baking-soda, one minute, and drain.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the top of the can with a can-opener, turn out the corn into a saucepan, add to it a quarter-cup of cream, a tablespoonful of butter, and over the fire until very hot, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 291. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover one pint of corn with warm water and stand the back part of the fire over night. In the morning, if it has absorbed all the water, add more, and cook slowly two hours, or until you are ready to use; then add salt, pepper, a tablespoonful of butter, and a half-pint of cream.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 6 cucumbers YZ pint of stock or water the cucumbers, in quarters, remove the Put the a frying-pan, add to it the cut in slices, fry until brown, then add the cucumbers, and fry carefully until a light brown; take them out with a slice, add the flour to the butter remaining in the pan, mix until smooth; add the stock, stir continually until it boils, add the salt and pepper, then the cucumbers, and stew for of toasted bread.

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No. 2 6 cucumbers i tablespoonful of flour ^ pint of boiling water the cucumbers, cut in the seeds, and soak them in cold water for a half-hour. put them in a saucepan, cover with water, add a of When done, drain, turn them carefully into a vegetable dish, pour drawn butter over them, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the cucumbers, cut them into slices about one-sixteenth of an thick, season them with pepper, dip them first in egg and then in bread crumbs. Put two tablespoonfuls of lard or dripping into a frying-pan; when hot, put in a few slices of the cucumbers; when brown and crisp on one side, turn and brown the carefully, drain on brown paper, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare "three cucumbers, cut them in slices about one-sixteenth of an inch thick, dredge them with salt and pepper, and let them lie fifteen minutes. Beat one egg (the white and yolk together) until light; add to it a half-pint of milk, a halfsalt, two dashes of black pepper, and a cup and a half of sifted; Dip the pieces of cucumbers into this batter, and fry in boiling fat or oil. The fat must be deep enough to float them. done, take them out with a skimmer (piercing them with a fork will make them fall), drain them on brown paper, and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 293. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Use the first shoots of the dandelions. They are not fit for after they blossom, as they then become bitter and stringy. Cut off the roots, pick them over carefully, and wash well in several waters; then put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil one hour. When done, drain and chop fine; then put them in a frying-pan, add a tablespoonful of butter, salt and pepper to taste; stir until thoroughly heated, and serve with Egg

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the roots from a quarter-peck of dandelions, wash the leaves through waters, drain and shake until dry. Take a handful of the leaves and cut them with a sharp knife into small pieces, and so continue until you have them all cut. Beat one egg until light, add to it a half-cup of cream, and; then add a piece of butter the size of a walnut, two tablespoonfuls of vinegar, salt and pepper to the dandelions into this, and stir over the fire until they are all wilted and tender.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 294. Read from the scan by computer, so a word may be off; the page itself shows the original.

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egg-plant, and cut in very thin each slice with salt and pepper, pile them evenly, put a tin plate over them, and on this stand a flat-iron to press out the juice. Let stand one hour. Beat an egg lightly, and add to it a tablespoonful of boiling water, dip each first in this and then in bread Put three spoonfuls of lard or dripping hot, saute the slices, a few at a time, brown one side, then turn and brown the other.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 the egg-plant, and cut slices about a quarter of an inch thick, sprinkle with salt and pepper, dredge thickly with flour, and saute as directed in preceding recipe.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the egg-plant, put it in a kettle, cover with boiling water, and boil until tender (about a half-hour), then take it out carefully, cut it in half, and scoop out the soft portion, leaving the skin unbroken. Mash the egg-plant fine, it a large tablespoonful of butter, salt and pepper to Mix well, and put back into the skin.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash one pint of the large white hominy in cold water, then cover with tepid soft water, and soak over night. In the morning, turn the hominy and the water into a saucepan, and boil slowly for five hours. When done, drain in a colander, turn into a heated vegetable dish, and stir in a large tablespoonful of butter; add salt and pepper to taste.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 295. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a half-pint of grits through several cold waters put it in a farina boiler, cover with cold water, and soak over night. In the morning, add a pint of milk, and boil; then add a teaspoonful of salt, mix and serve for breakfast with sugar and cream.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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half-pint of grits in; then cover with one quart of tepid water, and morning, turn it farina boiler and boil one hour; season with to; then pour a square mould and stand away to cool. When cold, cut in slices, dust each slice with flour, and fry in fresh dripping or lard until a light brown.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil the lentils as directed in the preceding recipe. and boil one cup of rice. Put two tablespoon fuls of butter; when melted, add one onion cut in slices, then the lentils and rice, and stir over the fifteen minutes; add salt and pepper to taste, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y? cup of lentils ^ cup of chopped uncooked y2 cup of rice veal or chicken YV cup of chopped ham of 1 2 nice vine leaves coriander seed Boil the lentils as in the preceding recipe, then drain, and mix with the (well washed), ham, veal, or chicken, coriander seed, salt, and cayenne. Scald the vine leaves, and shake carefully, to dry. Put two tablespoon fuls of the mixture in each leaf, roll loosely, allowing room for the rice to swell, and tie with darning cotton. Lay these rolls in the bottom of a large saucepan, cover with stock; add one bay leaf, a small onion cut in slices, four and a blade of mace; cover the saucepan, and stew slowly for three-quarters of an hour. When done, take out carefully with aslice, remove the strings, and arrange the rolls neatly on a heated dish. in a melted, add one; mix until smooth; then add a half-pint of the stock in which the rolls were boiled; stir continually until it boils, add Take from the fire, add the well-beaten yolk of one egg and a tablespoon ful of tarragon it over the rolls, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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carefully two heads of lettuce, separate the and tear each leaf in two or three pieces. Cut a quarterof ham or bacon into dice, and fry hot, add two tablespoon fuls of vinegar. Beat one egg until light, add to it two tablespoon fuls of sour cream, it to the ham, stir over the fire one minute until it thickens, and pour, boiling hot, lettuce; mix carefully with a fork, and serve immediately. It is highly important for those who employ mushrooms as food, to be able to distinguish those which are edible from the poisonous ones. The edible appear in old sod, in a clear, open, sunny field. They are at first very small on a short foot stalk, and are then known as button mushrooms. Their growth is rapid; in an hour the under skin cracks and the mushroom then opens, spreading like an umbrella, and shows the gills underneath, which should be a pale salmon color. In an hour or so it changes to a dark brown, and is called "old."

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe the mushrooms clean, and peel off the the bottoms of shallow baking-pans with white paper, put the mushrooms in a single layer on this, and stand in a cool oven to dry. When dry and shriveled, take them out, put in paper bags, and hang in a cool, dry place. When wanted for use, put them in cold water or milk, and bring slowly to a simmer. In this way they will regain nearly their natural size and flavor.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Peel the mushrooms, wash them in cold water and cut off the bottom of the stalks. Then put them in a porcelain; to every pint of mushrooms, add one tablespoonful of butter rolled in Let the mushrooms cook in their own liquor and the butter for fifteen minutes, then add salt and pepper, and serve immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i can of mushrooms i tablespoonful of sherry, it (white is the best) the Put the butter in a porcelain or granite saucepan, add to it the flour, mix until smooth; add the milk, and the and fire, add the well-beaten yolk of the egg, and the wine, then serve. In cooking canned mushrooms, do not boil, as they are already cooked, and the second boiling toughens them.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For this, choose the larger mushrooms. Peel, cut off the stalks close to the top, place them upside down in a pie dish, sprinkle with salt and pepper, and put a tiny piece of in rnusi.. jom. Bake in a quick oven twenty minutes, basting two or times with a little melted Serve hot on the dish in which they were baked.

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i quart of young white okra Wash the okra well in cold water, put into a porcelain-lined or granite kettle (an iron kettle discolors the okra) with a of water and a teaspoon ful the kettle and simmer gently thirty minutes; then add the butter, vinegar, and pepper, and more if necessary, boil up once and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of okra i pint of tomatoes Wash the okra, and cut in thin Peel the tomatoes, and cut in slices. Put both in a porcelain-lined or granite kettle, add one teaspoon ful of salt, cover the for a half-hour; add the butter and pepper, and more salt if necessary.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of okra i cup of rice 1/2, pound of ham i red pepper i tablespoonful of powdered i pint of white stock dry sassafras leaves i pint of tomatoes okra, and cut in Cut the ham into dice and fry it Peel and cut the tomatoes, into a porcelain-lined or granite kettle with the okra, ham, stock, the pepper cut in small pieces, and onion cut in slices; cover the kettle, and simmer gently for a halfthis cooks, wash and the okra is done, add the sassafras leaves (called filee), let it boil up once, and the around the dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 301. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i dozen onions i tablespoonful of flour yz pint of milk Put the onions into cold water and remove the skins. Put into a saucepan of boiling water, add a teaspoonful of salt, and boil can pierce them easily with a fork (about forty minutes); then drain, and turn carefully into a heated vegetable dish. Put the butter into a fryingpan; when melted, add the flour, mix until smooth; add it and pepper, and pour over the onions.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cover the onions with cold water and remove the skins. in slices, cover with boiling water, add a teaof salt, and; drain, add a to the onions and fry for a frequently; add and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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bottoms, but do not peel them. Throw them into a kettle of boiling water, add a teaspoonful of salt, and boil rapidly then drain Take each one out separately, wipe it dry, roll in a square of tissue paper, and twist at the top to keep it closed. Now place them in a baking-pan, and bake in a slow oven one done, take off the papers, peel the onions, put them into a vegetable dish, and pour melted butter over them. with salt and pepper, and serve. Spanish onions are particularly nice served in this way.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the onions with cold water and remove the skins. Put them into a saucepan, cover with stock, and stew slowly, if young and two if old, or until they are very When done, drain, and turn carefully into a vegetable dish. in a fryingpan, and stir until brown; then add one tablespoon ful of well, and add a half-pint of the stock in which the onions were boiled; it salt and pepper to taste, pour over the onions, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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If the parsnips are young, scrape and throw into cold water; if old, pare and cut in into a saucepan of boiling water and boil until tender (if young, threeof an if old, one and a quarter hours). When done, drain them, lay them on a heated dish, heads all one way, cover with Cream Sauce or Drawn Butter, and serve with corned beef or boiled salt fish.

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the parsnips as in the preceding When done, drain, season with salt and pepper, dip first in melted butter and then in of dripping in a frying-pan; and, when hot, put in enough parsnips to cover the bottom of the pan. Fry brown on all sides.,

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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4 good-sized parsnips 1 egg the parsnips as directed in preceding recipe. done, drain, and mash fine; add to them a half-teaspoonful of salt, the flour, the egg well beaten, and a dash of black; mix well and form in small cakes. Put two large tablespoonfuls of dripping in a frying-pan; and, when hot, fry the cakes, brown on one side, then turn and brown the Drain on brown paper, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 303. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 good-sized parsnips scrape the parsnips, in halves and throw them in cold water for a half-hour. Then put them in a saucepan, cover with boiling water, add the boil for one hour. Take them up on a hot dish and pour over them the following Put one tablespoonful of butter in a frying-pan with one tablespoonful of flour, and mix then add a of the water in the parsnips were for minutes, add salt and pepper, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peas, like corn, lose their sweetness almost as soon as they are picked. be so unfortunate as to get stale or wilted peas, shell and throw them into cold water one hour before cooking, and add a teaspoonful of sugar to the water in which they are boiled. Fresh peas should not be shelled until just before the the of; then wash them quickly in water, drain, throw into a water, add a teaspoonful of salt to harden the water. This will prevent the skins from cracking. rapidly from ten to twenty After they have been boiling ten minutes, take out one or two and press with a fork; if they mash easily they are done. Drain, turn into a hot dish, add a lump of butter the size of a walnut, and serve. The great point in cooking peas is to have plenty of water, boil rapidly and as as they are done. Peas cooked in this way will retain their color and sweetness.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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After opening the can, drain the peas free from all Turn them into a saucepan, and to every pint-can add a the size of a walnut; salt and pepper to; stir gently until thoroughly and at

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of green peas or two pint cans 1 bay leaf Wash the peas in cold water; then put them in a saucepan with the water and boil twenty minutes. When done they should be almost dry. Press through a colander. milk on to boil in a farina boiler. Add the bay leaf, onion, cloves and Rub the peas, then return to the farina boiler, in it boils and the and pepper, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the spring the young shoots are much used as food. They should not be over four inches long, and should show only a tuft of leaves at Older than this they are poisonous. lay in cold water for one hour; then tie in bundles, as you do asparagus. Put it into a kettle of boiling three-quarters of an hour; lay on buttered toast, dust with salt and pepper, cover with Drawn Butter, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 305. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrub the potatoes well, place them in a steamer or colander over a of; and can pierce with a fork; it takes a little longer to steam boil, but the potato, being naturally watery, should never be cooked by boiling if you have the conveniences for steaming. When done, remove the skins quickly, and serve in an uncovered dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare six good-sized potatoes, and let them lie in cold water Then put them in a kettle of boiling water, and boil slowly until they are soft enough to admit a fork. pour off the water. (If you allow them to remain in the water one second after they are done, they will become waxy and watery.)

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napkin, and let stand on one side of the fire for five minutes, and they are ready to serve. Old potatoes that have sprouted and are shriveled, are better covered with cold water instead of boiling water.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select potatoes of uniform size, wash and scrub them well; let them stand in cold water for a half-hour, then put them kettle of boiling water, and you can pierce a fork; dry, dredge with salt, and stand on the back of the fire with the lid of the off, for Peel quickly, and serve in an uncovered vegetable dish.

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as in for done and dry, mash quickly with a wire masher until light and free from all lumps; add a piece of butter the size of a walnut, a quarter-cup of boiling cream, a teaspoonful of salt, and a dash of a fork very light. Serve in a heated, uncovered dish. The potatoes may also be pressed a

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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six potatoes, cut them into; throw them for fifteen minutes, drain, and cover with boiling water and boil until tender; then drain off every drop of water; dredge them with a tablespoonful of flour, add apiece of butter the size of a walnut, a half-pint of milk, a of salt, and a black carefully until they boil, and serve in a heated dish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 307. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of hot or cold mashed Put the in a frying-pan, add the of the eggs, cream, and seasoning, the mixed. are they are hot. Take from the fire, and add carefully the well-beaten whites of the eggs. Heap on a greased baking-dish or in gem pans. Bake in a quick oven until a nice brown.

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2 cups of mashed potatoes A piece of butter the A grating of nutmeg of a walnut the light, add them to the potatoes, and all the; mix, and turn into a small saucepan; fire until the mixture leaves the of the pan, take from the fire, and, when cool, form into cylinders. first in egg and then in bread crumbs, and fry in boiling fat. This will make twelve croquettes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 cold boiled potatoes ^ pint of stock 4 heaping tablespoonfuls Yolks of four eggs of grated cheese Put the butter in a frying-pan to melt; the flour, mix until smooth; then add the stock and cream, and stir continually until Take from the fire, add the cheese, the yolks well beaten, salt, and cayenne. Put a layer of this sauce in the bottom of a baking-dish, then a layer of the cold potatoes, sliced, and so on, having the last layer sauce; sprinkle bread crumbs over the top, and put it in a quick oven ten minutes, to brown. in the dish in which

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Cut four good-sized boiled or steamed potatoes into dice. Put two tablespoon fuls of butter in a frying-pan melted, add two tablespoon fuls of flour, mix until smooth; one of milk, and it; add a teaspoonful of salt, and three dashes of black; layer of this sauce in the bottom of a baking-dish, then a layer of potatoes, then another layer of sauce, and all is used, having the sprinkle the top with bread crumbs, and put in the oven for fifteen minutes, to brown. Serve in the dish in which

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare two good-sized potatoes, and cut tablespoonful of butter in a frying-pan; and, when melted, of add a of milk, a half-teaspoonful of salt, and two dashes of black pepper. Put a layer of this sauce in the bottom of a baking-dish, a the uncooked chopped then a sprinkling of and a few drops of onion juice, then another layer of sauce, and all is used, having the layer sauce; over lightly with bread crumbs, and put in a moderate oven to bake, for a half-hour. Serve in the dish in which it was baked.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 309. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the potatoes and throw them into cold water for one Then cut them, either with a vegetable spoon, or in slices or blocks. Have ready a pan of very hot lard; dry the potatoes on a towel. This must be done quickly, so as not to allow the potato to discolor. Now drop them quickly into the hot lard. When done, take them out with a skimmer, and put in the colander on a tin plate, and then in the oven, with the door open, to keep warm while you fry the remainder. all are done, sprinkle with salt, and serve hot. cut with a vegetable spoon, they are used to garnish boiled or baked fish.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold boiled potatoes in Put two tablespoonfuls of lard or dripping into a frying-pan hot, put in just enough to the of. the pan. When brown on one turn and the; then dish and keep warm while you fry another panful, and in this way fry the desired quantity, adding more lard or dripping as you consume it.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cold boiled or steamed potatoes into dice, and to every pint of these dice allow one good-sized onion, one spoonful of chopped parsley, a dash of black pepper, a sprinkling of salt, and one tablespoonful of Put; hot, add the cut in; fry and until half done, then add the potatoes; fry and stir gently until the potatoes are all a nice light brown. It may require a little more butter, as no vegetable absorbs so much butter as the potato. done, turn into a hot dish, sprinkle with the and parsley, and serve very hot.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare one large potato, and cut in very thin slices, on a vegecutter, over a bowl of cold water, so that each (this makes them light and dry after being; soak ten minutes, then take out a few at a time, and dry them on a ready a kettle of boiling lard.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the slices, a few at a time, stir them with a skimmer; when a light brown, take them out, and place on a piece of soft brown paper in a colander, dredge with salt, and stand in the open oven to keep warm while you fry the remainder. Turn the first from the colander into a hot dish, and skim out the second frying on the paper, and so continue until you have finished.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the potatoes, and cut in slices about the sixteenth of an inch in thickness; then dry them on a towel. soak in cold water. Have ready two pans of hot lard, one a little hotter than the other; turn the potatoes, a few at a time, into the coolest fried, take them out, a half-minute in the colander, then throw them into the very hot lard, for an instant, to swell or puff. second lard is quite hot, and the potatoes are good, they will certainly swell. When done, dust them with salt, and

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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As potatoes contain potash, an important constituent of the blood, which is freely soluble in water, they are much more wholesome baked than boiled. Wash and scrub the potatoes, place them in a bakingpan, then in a quick oven, to bake for thirty minutes, or until you can mash them between the hands. Do not try them with a fork, as that allows the steam to escape, and consequently the potato is heavy. Use as soon as done, or they will become watery.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bake six good-sized potatoes. When done, cut the tops off, and with a spoon scoop out the potato a hot bowl. Mash fine, and add one tablespoonful of butter, a quartercup of hot milk, a teaspoonful of salt, and pepper to taste. until very light, then add the well-beaten whites of two;

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steam six good-sized potatoes in their jackets. peel and mash them; then add one tablespoonful of butter (one ounce), a half-pint of hot cream, one salt, and black pepper to taste. Now beat until smooth and Beat the whites of two eggs to a stiff froth, stir them gently into the potatoes, heap on a baking-dish, and put in a quick oven Serve in the dish in which they were baked. Two heaping of grated cheese added with the cream is an improvement.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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the potatoes, and soak in cold water for a half-hour, in boiling water and boil slowly until you can pierce them with a fork. Put the milk on to boil in a Rub the smooth, then stir into the boiling milk; it thickens, then add the onion juice,

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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potatoes and mash them through a colander; add to them the stir, and press through a sieve. Then return to the farina boiler; boil five minutes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrub potatoes of uniform; do not cut or scratch in a baking-pan, place in oven, and bake until, when pressed between the hands, they seem mellow in the centre. Serve in their jackets immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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scrub potatoes of uniform cut or break the skin. Put them in a kettle of boiling water, and boil until, when you pierce with a fork, they are just a little hard in the Now drain by raising the cover just enough to admit the draining off the water when you tilt the kettle. This is much better than draining in a colander. Stand the kettle on the back part of the fire, cover with a napkin, and let steam ten minutes. In this way the potatoes will be mealy and dry.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin and cut lengthwise boiled sweet potatoes. Put three tablespoon fuls of dripping in a large frying-pan, dust the potatoes with salt and pepper, throw them into the hot fat, first on one side, then turn and brown

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut or baked sweet potatoes in of these slices allow two a a of Put the butter in a fryingpan; when hot, throw in the potatoes and onion, fry and stir gently until a nice brown; then take them out with a skimmer and keep warm while you make the sauce. Add the in the pan, mix smooth, then add the stock, stir continually until the fire, and add the yolk of one egg; pour over the potatoes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the pumpkin first in halves, then in quarters; remove the seeds, but not the in a baking-pan with the downwards, and in a slow oven you pierce with a fork. When done, serve in the; help it out by spoonfuls as you would mashed potatoes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and scrape one dozen roots of salsify. Throw each one into cold water as soon as you have scraped it, or it will turn black. Then put them into a kettle of boiling water, and boil until tender (about one hour); drain, cover wi'th Cream Sauce, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a half-peck of spinach through several waters to free it from grit. it over very carefully and cut roots. Wash again, drain, and take up by handfuls, shake and press out all the remaining water. Put it in a kettle, and add one cup of water; kettle, place over a moderate the spinach to thus steam for choppingtray and chop very // cannot be too fine; put into a saucepan with a tablespoonful of butter, salt and pepper to taste, stir until very hot. Have a heated dish at hand, and arrange on it small squares of buttered Mould the spinach by packing it tightly in a cup, and turn each cupful out on a slice of toast. half of a hardboiled egg on the top of each mould.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 315. Read from the scan by computer, so a word may be off; the page itself shows the original.

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around the toast, and Or, when drain, chop fine, in a heated vegetable dish. Cut hard-boiled eggs in slices and lay on top. A half-peck of spinach will serve five people.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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cut in slices three summer squashes, remove the seeds and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt and boil twenty minutes. When done, drain in a colander and then mash turn into a strainer cloth, and squeeze until the squash is dry. Now put into a small saucepan a tablespoonful of butter and the squash, add salt arid pepper to taste, stir until thoroughly heated, and serve. Or, cut into slices, dust with salt and pepper, dip in egg and then in bread crumbs, and fry, and serve the same as egg plants.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The small Hubbard squash for baking. Saw the squash in scrape out the soft part and the Put the halves in the oven, and bake about of an hour, or until tender. Serve in the shell. Help out by spoonfuls.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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YZ peck of sorrel ^ cup of veal stock the sorrel waters, cut steins the leaves only are good. Put a cup of cold water and a teaspoonful of salt in a saucepan, and throw sorrel at the the saucepan and for When done, drain, and chop vety press through a colander; it to the saucepan, butter, stock, salt and pepper, let it boil up once, and it

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 316. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stem ends, and with your finger carefully scoop out the Mix together a half-cup of finely-chopped, cold, ham, twelve two of stale bread crumbs, a of parsley, a half-teaspoonful of salt, a dash of cayenne, and a tablespoonful of melted butter. Fill the tomatoes with this mixture, heaping it in; over the tops with bread crumbs; the tomatoes in a granite baking-pan, baste with melted butter, and bake in a hot oven thirty minutes. When done, take them up carefully with a cake-turner, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 317. 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 tomatoes in the bottom of a baking-dish, then a layer of bread crumbs, then a sprinkling of salt and of and so continue until the dish is full, having the layer crumbs. Put a few bits of butter over the top and bake oven twenty minutes. in the dish it was baked.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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quarter-pound of butter in small pieces and place over the tomatoes, dust with salt and pepper, and stand over a moderate to fry slowly. the tomatoes are take them up carefully with a cake-turner and slide them on a heated dish. Draw the baking-pan over a quick fire, stir until the butter is a nice brown; then add two tablespoonfuls mix smooth, add a or cream, stir it boils, season with pepper to taste, pour over the tomatoes, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. Cut smooth, solid tomatoes into slices about an eighth of an inch in thickness, dry each slice carefully with a soft towel, then dust with Beat an egg in a saucer until light, add to it a tablespoonful of boiling water. Dip each slice first in this and then in breajd crumbs. or three tablespoon fuls of lard or dripping in a frying-pan; when very hot, cover the bottom of the pan with the slices of tomatoes; fry brown on one side, then turn and brown the Take them up carefully with a cake-turner, place on a heated dish, and keep warm while you fry the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of stewed tomatoes or one quart can i cup of rice i teaspoonful of curry powder Wash the rice through several cold waters. Add the curry powder and to the tomatoes; mix well. Put a layer in the bottom of a baking-dish, then a layer of the uncooked rice, then a layer of tomatoes, and all is used, having the layer tomatoes; sprinkle the top over with bread crumbs, place a few bits here and there over the crumbs, and bake in a moderate oven for a half-hour. Serve in the dish in which

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash and pare the turnips, cut them into slices crosswise; into a saucepan, cover with boiling water, and drain in a colander, pressing lightly to squeeze out all the then mash fine, add butter, salt and pepper to taste, and serve. Or, mix with an equal quantity of hot mashed potatoes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare six small turnips and into dice; put into a for When the turnips are nearly done, make a cream sauce, and stand over the tea kettle to keep warm. the turnips in a colander, turn them carefully into a vegetable dish, pour the cream sauce over them, and serve.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare the turnips, cut in slices crosswise, and boil as directed in preceding recipe. Drain' in a colander. Put two tablespoonfuls in; when hot, add the turnips and one of granulated; and turn carefully until the slices are nicely browned with salt and pepper, and serve. These are a nice accompaniment to roast ducks.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wash a quarter-peck of turnip in put them into a; add a tablespoonful of salt when they are in a in a vegetable dish, garnished with slices of hard-boiled eggs. Bread heads the list of foods for man. It is said that a slave of an archon at Athens first made leaven bread by accident. He forgot some of his dough, and, some days after, came upon it and found it sour. His first thoughts were to throw it away; but, his master coming out, he mixed it quickly with some fresh dough he was working. Of course the bread this produced was delicious: Bread is mostly made from wheat, as that grain contains more gluten in the proper proportion to make a light and spongy bread, which will allow the juices of the stomach to have access to every part, and digestion in all parts is commenced immediately.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6 hop flowers i pound of potatoes i cup of good yeast or half a compressed cake About four quarts of flour Put the hops in the water, and boil five minutes. potatoes in skins; when done, peel and mash them Put three cups of flour into the bread pan, pour one pint of boiling water over it, and beat quickly until smooth; add the mashed potatoes, and then strain into this the hop-; add the and a of sugar; thoroughly; and, when lukewarm, add the yeast; stand in awarm place for nine hours, or over night. In the morning add sufficient flour (about three and a half quarts) to make a knead and for ten minutes, using as little as; wet the hands in lukewarm water, raise the dough three feet from the board, and throw it back with force, and continue process for minutes, or until large air bubbles are formed in the dough. If properly worked the dough will be very elastic and soft, but will not stick to the hands. Now put it back in the bread pan, cover, and stand in a warm to rise, about two hours. light, take out gently, enough of this dough to make one loaf (about a pound); sprinkle the board flour, knead so as to make a kind of ball; it gently with palms hands, giving it an elongated shape; now flour a rolling-pin lightly, place it on top of the loaf, right in the centre, and press and roll a little to make a furrow in the middle of the loaf. Now dust a towel or bread cloth well flour, place the loaf just made upside down on the towel, pulling out the ends a little to give the loaf a long form, and so continue until all the loaves arc made; with a towel, let as ordinary bread; then turn into floured bread pans, the furrowed side up, /. e. t the side that was down in the floured towel must be up in the baking-pan. The loaves must be a little distance apart, place two in one pan. Sprinkle plenty of flour on the top of each loaf, and bake in a moderately quick oven, forty

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 330. Read from the scan by computer, so a word may be off; the page itself shows the original.

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About two quarts of flour YZ cup of yeast or half a i teaspoonful of butter it the bread pan, add the When cool, add the yeast, and sufficient a the batter is full of air-bubbles. let stand in a warm (72 Fahr.) until morning.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of yeast or half a About four quarts of flour Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil until very tender. Put one cup of flour in the bread pan, pour over it one cup of the potato water, beat quickly the through a and When lukewarm, add the yeast and salt; mix, cover, and in a warm In the morning and, when lukewarm, add to it sufficient flour to make a batter; then add the potato sponge, mix well, cover, and stand away in a warm place until very Then add sufficient flour to make a dough. it out on a baking-board as soon as it is stiff enough to do so, and knead quickly and gently until the dough is perfectly smooth and elastic, and will not stick to the board or hands; cut it quarters, mould loaves, place each loaf in a greased bread pan, cover with a towel, and stand in a warm place to rise, until it doubles its bulk. in a moderately quick oven (390 for three-quarters of an hour.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 331. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a sponge the same as for Milk Bread, and let over night. In the morning, beat it well, add one cup of flour, and pour it into greased, deep bread pans. Let it stand until light (about two hours). Bake in a moderately quick oven for three-quarters of an hour. This makes a very sweet bread, but is not so delicate as when kneaded.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Add to one pint of scalding water sufficient flour to make a thick batter, add a half-teaspoonful of salt, and beat until smooth and full of air-bubbles. Cover closely, stand in a pan of warm water and keep in a warm place over night. In the morning, scald one pint of milk, stand lukewarm; add a teaspoon ful of salt and enough flour to a will drop, not pour, from a spoon. Now turn the rising, which should be very light, and emit a very unpleasant odor; beat thoroughly and continuously for three minutes, then cover with a towel, stand in a pan of warm water, and put where it will keep warm until very light (about two hours); then add sufficient flour to make a dough; knead thoroughly and continuously until smooth and elastic, divide loaves, mould, place in greased pans, cover with a towel, and, when very bake in a moderate oven (300 Fahr.) one hour. This must be kept very much warmer than a bread, or it will not It is thought by some more digestible than any other kind of bread.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of flour i pint of warm water 4 roasted sweet potatoes i cup of yeast or half a Put the water into a bread pan or large bowl, add the butter, salt, yeast and flour; beat well, and stand in a warm place over night. In the morning, bake the potatoes and press them through a sieve into the light sponge, add flour, and finish same as Milk Bread.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of yeast or half a i pint of yellow corn meal Sufficient flour to make a dough Pare the potatoes, put them in a saucepan with a quart of boiling water, and boil until very tender. Put one cup of flour in the bread pan, pour over it one cup of the boiling potato water, beat Mash the potatoes through a colander into this batter, beat again until smooth, and let stand until lukewarm; then add the yeast and the salt, mix in a warm place (72 Fahr.) over Now put the corn meal in a bowl and pour over it just sufficient boiling water to moisten it; let it stand also In the morning, the milk and stand aside until lukewarm; flour to make a batter that will drop, not pour, from a spoon; now add.to the scalded the beat all well together, then add sufficient flour to make a soft dough; knead lightly, using just enough flour to prevent sticking; then divide in fourths. Mould each fourth into a loaf, place each loaf in a greased bread pan, cover and in a warm place then bake in a moderate oven (300 Fahr.) for one and a quarter hours.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of barley meal y2 pint of wheat flour y2 pint of Graham flour i cup of yeast or half a compressed cake Scald the milk and let stand until lukewarm, then add the mix, and add all the thoroughly and for ten minutes, then turn in*;; a greased bread pan; cover with paper and stand in a \,,p.a place until very full of air bubbles, in a moderately quick oven (390 for forty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In the morning add two large tablespoonfuls of molasses and sufficient Graham flour to make a soft Work well with the hand, mould into loaves, put well-greased let it again, and bake in a moderate oven (300 Fahr.) for one hour. Graham bread must be watched more carefully than white bread, as it sours quickly.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of Yankee rye meal 2 cups of Indian meal i teaspoonful of soda or saleratus \y2 pints of sour milk Mix the rye and the Indian meal well together. the soda or. saleratus in two tablespoonfuls of boiling water, it sour milk; add the molasses, mix, and the add the salt and mix Pour into a well-greased two-quart brown bread mould, put the lid on, and steam five hours; then remove the lid, put in the oven, and bake thirty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of corn meal i ounce of butter i pint of sour cream or buttermilk i teaspoonful of saleratus or soda Put the corn meal in a large bowl, and pour over it enough boiling water to it stir thoroughly and let stand until cold, then add the eggs well beaten, the or buttermilk, and from the bottom of the bowl. the saleratus or soda in two tablespoon fuls of boiling water, it into the mixture, turn into a greased, square, shallow pan, put into a hot oven, and bake forty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of white Indian meal i cup of cold boiled rice i ounce of butter, melted i^ pints of milk 2 heaping teaspoon fuls of baking-powder Beat the eggs without separating until very light, then add them to the milk; then add the meal, salt, butter and rice; add the baking-powder, mix. three round, shallow pans, turn in the mixture, put quickly in a hot oven, and bake thirty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cold boiled milk y% cup of yeast or a compressed dis2 quarts of sifted flour solved in a half-cup of i large spoonful of lard lukewarm water into a deep bowl, add Mix and then rub in the lard. Make a well in the centre. Mix the yeast and milk well together, pour it into the well, and let it until morning. stir, and knead thoroughly, in the bowl, and, as soon as stiff enough, on the board. Now pound it for fifteen minutes with a potato masher; as it becomes velvety, put it back in the bowl, cover it, and set away in a warm place (72 until very light. When light, roll out on the board a quarter-inch thick, cut with a round cutter, fold one-third over two-thirds, put on a greased baking-sheet; let stand again one hour, bake for Remember that different kinds of flour require more or less moisture. Do not add the whole two quarts, if less will answer.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 ounces of butter or lard ^ cup of yeast or half a compressed cake About two quarts of good flour Scald the milk, and stand away until lukewarm; the salt, sugar, and butter or the butter is flour, and beat vigorously for five minutes; add the yeast; mix well, cover with a towel, and in a warm place for four hours, or until very light; then knead, adding sufficient flour to prevent sticking. It must not be as stiff as bread. Knead continuously for ten minutes, put back in the pan, cover again and stand in a warm place for two hours, or until double its bulk. Now it out on the bread board, pinch off a small of the dough, about the size of a walnut, knead it lightly with the fingers ball, place in a greased pan, and so continue until you have them all made. far enough apart (two inches) to have a brown all When you have them all moulded, cover again, and let stand a half-hour, then bake in a quick oven for fifteen minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 2 ounces of butter or lard 3 or more pints of flour YZ cup of yeast or quarter of a compressed cake Scald the milk, add to it the butter or lard, and stand one When cool, add the salt, sugar and mix, and add one-half the flour; beat continuously for five minutes, cover and stand in a warm place (72 for four hours. the eggs well beaten, and to make a soft dough.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. % pound of butter or lard i cup of yeast or half a Sufficient flour the potatoes, then mash fine; add the hot milk, butter or; add a half-cup of flour, stir and let stand until lukewarm; then add the yeast and sufficient a beat continuously for cover and stand in a warm place (72

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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three hours, or until very Then add flour to make a soft dough, knead quickly and lightly for then roll out in a sheet a half-inch thick, cut into biscuits, place in greased baking pans and cover, stand in a warm place until very light, then bake in a quick oven for twenty if carefully made, are delicious.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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No. 2 i large potato % yeast cake or a half-cup of yeast Flour enough to make a dough the potato, and put to boil in Put a half-cup of flour into a bowl, and scald it with a halfpint of the water in which the potato was boiled; stir and beat rapidly; now add the potato, mashed, and the all thoroughly and let stand until lukewarm, then add the yeast, or yeast cake dissolved in a of lukewarm water, beat well, cover and in a warm place about (72 Fahr.) until light. take about When this is light, scald the milk, add to it the butter; and. when lukewarm, to make a batter which will drop the spoon. the light mixture to this, mix well, cover and put back in the warm place to (about two hours). flour to make a dough, and knead as you would bread for biscuits, in a greased pan so not touch other, cover and stand in a warm place for one hour. in a quick oven twenty minutes. If you want for tea, begin them about ten o'clock in the morning.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pound of bread dough when it is being moulded for the pans; add to it two ounces of butter, chop with a knife until the butter is thoroughly mixed with the dough.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 tablespoonful of butter y2 cup of yeast or half a the milk, add to it the let lukewarm; yeast, or the cake dissolved in a quarter-cup of warm water, and salt, and beat well. and stand in a warm place (65 Fahr.) until morning. In the morning, beat the eggs separately; add first the yolks and then the whites; let and bake in greased muffin rings on the griddle on top of the stove, or in the oven. This mixture may also be baked in gem pans, and is then Wheat Gems.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. 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 the same as for Plain Muffins; after adding the flour, beat in one cupful of boiled let stand over night, and bake as Plain Muffins.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make and bake the same as Plain Muffins; add one cup of cold boiled grits to the batter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ cup of yeast or quarter of i ounce of butter a compressed cake the milk, add the butter, and stand it to one side until lukewarm; then add the yeast, a teaspoonful of salt,.and the for cover with a towel and stand in a warm place to rise about tAvo hours. light, add sufficient flour to make a soft; work lightly with the hand, divide into small balls, place each ball in a greased muffin ring, or deep gem pan, cover and let rise again. Then bake on a hot griddle, if in muffin rings, ^or in a hot oven if in gem pans, until a done, break or pull them open; do not cut them, as a cold knife makes them heavy.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i cup of yeast or half a About three cups of flour Scald the milk, let until lukewarm; salt and flour; beat vigorously; then add the butter, melted, and the;; in a warm place until very light* the muffin rings and them on a hot griddle. Fill each ring full; bake until brown on one side, then turn and brown on the other. Take from the fire and stand one side until ready to use, toast them on being careful not to burn. Butter them nicely, and serve quickly on a hot plate.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i^ pints of sifted flour i ounce of butter i gill of good yeast or quarter of a compressed cake Scald the milk, add to it the butter, and stand on one side until lukewarm; salt, sugar and flour; beat continuously for five minutes, cover and in a warm place for two hours, or until very light. Then beat the separately until very; add the and then the whites; stir them in; stand again in a warm for; a greased Turk's head, and bake in a moderately quick oven for forty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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y% cup of yeast or half a \Y^ pints of milk Rub the butter into the flour, add the salt, then the milk which should be scalded and cooled, and the; thoroughly and continuously for three minutes; stand in a warm place for two hours, or until very Then beat the eggs separately, add to the batter first the yolks and then the whites; let stand fifteen minutes. the wafHe-iron gradually and thoroughly heated. Dip a small paint brush in melted suet and brush the iron until every part is well greased. Pour the batter into a pitcher, so that you may fill the iron quickly. Open the iron, pour the batter from the pitcher into the iron until you have covered the elevations, close the iron quickly and about two minutes, or a nice brown; then remove them carefully, place on a hot dish, and serve quickly.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 cup of boiled rice ^ cup of yeast or half a About 2^ cups of flour i large teaspoonful of salt Scald the milk, stand to one side until cold; the salt, flour and rice; beat continuously for three minutes, cover, and stand in a warm place until morning. In the morning, beat the eggs separately until light; add the the; mix; let minutes, and bake on a hot griddle. The griddle should always be placed on the back part of the range over night, to heat gradually.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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First, be sure that you get perfectly pure buckwheat, free from grit. The adulterations with rye injure the quality. of cold water into a stone jar with a small neck, add to it one teaspoonful of salt and three and three-quarter cups of buckwheat flour; beat well until perfectly smooth; then add a half-cup of yeast or half a compressed cake, and mix well; cover the top of the jar with a saucer or; in a moderately warm place (65 Fahr.) until morning. In the morning, dissolve a halfteaspoon ful of saleratus or soda in two tablespoon fuls pf boiling water, add this to the batter, beat thoroughly and bake on a hot griddle. The saleratus is simply to improve the flavor. A cupful of this batter may be saved, and added to the cakes of to-morrow instead of fresh yeast, and may be so continued all winter.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i/ cup of yeast or half a compressed cake 3 cups of granulated wheat (Health Food) i tablespoon ful of melted butter Scald the milk, and then stand side to cool; add the yeast, salt, granulated wheat, and beat until smooth, cover, and stand in a warm place night, or until very light. beat the eggs until the let minutes, and bake on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

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^ quart of Graham flour i^ pints of milk YZ quart of wheat flour y?, cup of yeast or half a compressed cake Scald the milk, and the Graham beat until smooth; add the butter salt, and yeast; beat again, and stand in a warm place over night, or until very light. separately, add the yolks, then the whites, to the batter; let stand fifteen minutes, and bake on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teaspoonfuls of i ounce of butter baking-powder or a halfteaspoonful of soda and one of cream of tartar Beat the eggs separately until light; add the yolks to the milk, then the flour, which must be more or less, according to the quality. The batter must be thin and pour the spoon. Now add the melted butter, and salt; give the whole a vigorous beating. Now add the baking-powder, and the well-beaten until thoroughly mixed. Bake in muffin rings in a quick oven, or on the griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of yellow corn meal 2 teaspoonfuls of 1 cup of flour or a half-teaspoonful of soda and a teaspoonful of cream of i cup of cold milk tartar i cup of boiling milk Put the meal into a bowl, put the butter in the centre and it the boiling milk, stir; then add the cold milk, the eggs well beaten, Beat well, add the baking-powder and mix Pour into greased gem pans, and bake in a hot oven thirty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 345. Read from the scan by computer, so a word may be off; the page itself shows the original.

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3 cups of Graham meal i cup of boiled rice ^ cup of chopped dates i tablespoon ful of melted butter Beat the yolks of the eggs, and add them to the milk, then the rice, salt, meal, and butter; the whole a vigorous beating. Now add the dates, the baking-powder, and the whites of the eggs beaten to a stiff froth; mix Bake in gem pans, in a quick oven, thirty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of ice-wafer 3^ cups of Graham meal. Grease the gem pans and put them in the oven to get very hot. Put the ice-water and salt into a large bowl; take the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of cream i tablespoon ful of melted 3 cups of sifted flour Beat the yolks of the eggs, and add them to the cream; add this gradually to the flour, beat well, and let the salt, melted butter, the whites of the beaten to a stiff froth, and the baking-powder; mix well, and bake in gem pans or muffin rings, in a quick oven, twenty-five minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of stale bread crumbs l/i cups of sifted flour i tablespoonful of melted 2 teaspoonfuls of Cover the bread crumbs with the milk, and soak for a halfthe separately. Add the yolks to the bread and milk, then the melted butter, and a teaspoonful of salt, mix all add the beat until smooth, and in the of the eggs and in greased gem pans, oven, thirty minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of milk Grease gem pans or small earthen cups, and in the oven to get very hot. the eggs (without separating) until very light, add to them the milk and salt; pour this gradually on the flour, stirring all the while. Do not add too rapidly, or the batter will be so liquid that it cannot be a to remove any little lumps that may remain. Take the gem pans or cups from the oven, quickly fill them half full with mixture, put them in a quick oven, and bake about twenty-five minutes. If properly made and properly baked, they will swell four times their bulk, and make a most delicious breakfast

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 347. Read from the scan by computer, so a word may be off; the page itself shows the original.

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light, then add the milk, the; the whole a good beating; add the butter, melted, and, last, the whites of the eggs beaten to a stiff froth, and the baking-; mix thoroughly, and bake the as

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice waffles can be made by either of the above Use one cup of boiled rice and a half-cup less of flour, adding the rice before the eggs.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of cold boiled oatBeat the milk into the oatmeal, then add the salt, the yolks eggs, and a cup of boiling water, and mix all well; add the flour, beat again; then add the bakingpowder and the whites of the eggs beaten to a stiff froth; mix well, and bake on a griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of cold boiled rice 2 heaping teaspoonfuls of baking-powder the through a sieve, add to it the a of the flour and milk; beat until smooth, add the baking-powder, mix thoroughly, and bake at once on a hot griddle. may be made yeast, instead of baking-powder, by adding a half-cup of yeast, or half of a compressed dissolved in a half-cup of lukewarm water, to the batter, and standing in a warm place two hours before baking-time.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of Indian meal Put the Indian into a bowl, and pour over it enough boiling water to scald it; do not make it let stand until cool.; very light (do not separate them), add them to the batter \ then add the flour and salt; beat vigorously for three minthe mix well, and quickly on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of flour 1^2 pints of milk Rub the butter into the flour with the hands until smooth, then add the salt. Beat the yolks of the eggs, add them to; add to the flour, and beat vigorously until; add the whites of the eggs and the baking-powder, and bake quickly on a hot griddle. Very nice.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 teaspoonfuls of baking-powder i pint of stale bread or one teaspoonful of cream of tartar and a half-teaspoonful of soda Flour to make a thin batter the in the for one hour, then it Beat the eggs separately until very light, add the the; again, add the whites and baking-powder; mix, and bake quickly on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of buttermilk Flour to make a thin batter i teaspoonful of soda or saleratus Beat the egg, add to it the buttermilk; add the mix the or saleratus in two spoonfuls of boiling water, then it into the buttermilk. gradually the all the while, until you have a batter that will pour smoothly from a spoon. Give a good beating, and bake quickly on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 quart of flour Sufficient quantity of lukewarm water and milk (about half 2 tablespoonfuls of sweet of to make a oil or melted butter one and a i tablespoonful of brandy half pints) until light, add to them half the milk and water, and add this gradually to the flour, stirring all the; then add the oil, brandy, and a half-teaspoon ful of; mix well, and add the of the milk and; give a good beating, and stand away in a cold place for three hours. Then put one tablespoonful of butter in a frying-pan, and stand it over a good fire; when hot, put a ladle of the batter into it, spread so as to cover the entire bottom of the pan. Fry brown on one side, then turn and the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i quart of grated corn i tablespoon ful of melted butter separately, add the yolks to the corn, then the milk, then the; beat well; in carefully the well-beaten whites, and bake on a hot griddle.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 heaping teaspoonfuls of bakingpowder or a hal f-teaspoon - ful of and one tealarge spoonful of lard spoonful of cream of tartar Put the baking-powder, or cream of tartar and socb, and salt, into the it again. rub into the lard. Now see that the oven is very hot (400 Grease the pans, and get the cutter and rolling-pin. everything ready before you put in the milk, then add the milk and knead up Roll out on the board one inch thick; cut with a small round cuttt r, put quickly into the pans and then into the oven. Bake twenty minutes. Remember, to have them a success, handle as little, and make as rapidly, as possible.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make same as Soda Biscuit, using one pint of rye flcur and one pint of wheat flour, instead of one quart of flour.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ble, add the; with the ice-water. Roll out on a board about a half-inch thick, cut with a round cake cutter, put in greased bakingpans, and bake in a quick oven a half-hour.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I quart of flour i scant teaspoonful of soda j pint of thick sour cream

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve the soda in two tablespoonfuls of boiling water, add it to the sour cream; add the quickly, and cakes the size of a breakfast plate, and a half-inch thick. Place on a hot griddle. Brown on one side, then turn and brown the other. If the flour is very heavy, it may require a little more cream to make a soft dough.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 pint of corn meal Sufficient water to make a batter Put the corn meal into a bowl, and add the salt it sufficient boiling water to just moisten the meal, and let stand ten minutes; then add the water until the batter will drop nicely from a spoon. the as griddle cakes on a hot griddle or hoe. When done, put a bit of butter on the top of each cake, and serve. The old colored cooks in the South used to make these to perfection, and baked them on their hoes hence the name before a wood fire.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 cups of white meal i tablespoonful of lard i tablespoonful of milk salt and meal together dry, put the in the centre, and pour to wet the Beat the egg until very light, add the milk and stir into the meal. Beat the whole well. Drop by tablespoonfuls on greased pans, and bake in a very hot oven (380 Fahr.) for fifteen minutes.

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 352. Read from the scan by computer, so a word may be off; the page itself shows the original.

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i pint of buttermilk i pint of Indian meal 2 tablespoon fuls of melted i teaspoonful of saleratus or soda all together until light, add them to the buttermilk, then add the

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Water to moisten Put the flour into a bowl, add the salt, then rub the butter the hands, add the water gradually until just moist. Work and knead until smooth and elastic. put the dough on a block and pound it with an axe until full of bubbles. Roll out as thin as a wafer, cut into small round cakes, stick with a fork here and there over the surface, and bake until a very light brown (about five minutes).

From Mrs. Rorer's Philadelphia Cook Book, 1886, page 353. Read from the scan by computer, so a word may be off; the page itself shows the original.

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