The Project Gutenberg eBook, My Pet Recipes, Tried and True, by Various This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec Author: Various Release Date: June 13, 2007 [eBook #21826] Language: English Character set encoding: ISO-8859-1 ***START OF THE PROJECT GUTENBERG EBOOK MY PET RECIPES, TRIED AND TRUE*** E-text prepared by Tamise Totterdell and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Early Canadiana Online (http://www.canadiana.org) Images of the original pages are available through Early Canadiana Online. See http://www.canadiana.org/ECO/ItemRecord/38328?id=9106f89a0c3d04d6 Transcriber's Note: Obvious typographical errors have been corrected, but inconsistencies in spelling and hyphenation between entries have been retained. Advertisements are presented as in the original—several before the text with the remainder after the text. Skip to main text. Skip to index. BY APPOINTMENT FURRIERS TO THE QUEEN. HOLT, RENFREW & Co. QUEBEC and TORONTO. [Page i] THE .. LARGEST Manufacturers of FINE FURS in Canada Exclusive Designs in Ladies' Persian Lamb and Sealskin Coats FINE HUDSON BAY AND RUSSIAN SABLE SKINS, SILVER, WHITE AND BLUE FOX SKINS. RECIPES ARE USELESS Unless you have the ingredients to demonstrate them. This Is Where We Shine We carry the very best of groceries in Quebec. We make a specialty of the choicest goods. Everything is fresh and appetizing. If you are among our customers you are aware of these facts. If not give us a trial order. A. GRENIER Family Grocer and Wine Merchant 92 & 94 St. John Street .. TELEPHONE 241 .. ESTABLISHED 1842 GLOVER, FRY & CO. ... IMPORTERS OF ... FANCY DRY GOODS NOVELTIES RECEIVED WEEKLY LARGEST [Page ii] [Page iii] DRESS AND MANTLE DEPARTMENTS Under First Class Modistes. Special Orders Executed Promptly LATEST NOVELTIES IN MILLINERY, STRAW, CHIP and FELT HATS ... NEW SHAPES. GENTLEMEN'S CLOTHING Made To Order Within 12 Hours. First Class Fit and Workmanship Guaranteed All Goods Marked in Plain Figures. One Price Only. GLOVER, FRY & Co. 24 & 26 Fabrique Street, Quebec. Under the distinguished patronage of H. R. H. Princess Louise, H. E. Lady Stanley of Preston, also Her Excellency Lady Aberdeen. For Ladies Tailor made Garments. D. MORGAN, PLACE D'ARMES - QUEBEC. Ladies Costumes Of all descriptions in Cloth made to order on short notice, also Cloaks, Ulsters, etc., etc. Medicine .. When you need medicine you want the best. That is natural. A man may be contented with an $18.00 overcoat even though he knows some other men wear coats that cost $45.00. A woman may wear $1 gloves and see the $2 kind without being disturbed. It is different with medicine. Everyone wants the highest quality; and that is the only kind we keep. We are particular in selecting and buying our drugs; careful in making our medicines and exact in compounding prescriptions. We solicit your trade on these assurances. HENRY WILLIS, CHEMIST and DRUGGIST [Page iv] 4 St. John Street, - - - Quebec. S. J. SHAW & Co. 13 St. John Street, ... AND ... Corner Mountain Hill and Notre-Dame St. House Furnishing HARDWARE FANCY MOULDS AND SLICERS. Telephones {UPPER TOWN, 573 {LOWER TOWN, 44 THE BEST IN THE UNIVERSE. THE ... MAGI CALEDONIA MINERAL WATERS Are famous for the relief afforded in Rheumatism, Indigestion, Dyspepsia, Liver, Kidney and Bladder troubles, Blood and Skin diseases, Female Complaints, etc. Surpassing in the cures the most celebrated European Spas. At the World's Columbian Exhibition, the highest distinction was awarded the MAGI CALEDONIA SPRINGS WATERS over all competitors—Medal and Diploma. M. TIMMONS & SON, SOLE AGENTS & BOTTLERS, 90-92 COTE D'ABRAHAM, QUEBEC. [Page v] [Page vi] MY PET RECIPES TRIED and TRUE CONTRIBUTED BY THE LADIES AND FRIENDS OF ST. ANDREW'S CHURCH QUEBEC "We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks." —Owen Meredith. QUEBEC "DAILY TELEGRAPH" PRINTING HOUSE 1900 Rhymes to Remember... "Always have lobster sauce with salmon, And put mint sauce your roasted lamb on. In dressing salad mind this law With two hard yolks use one raw. Roast pork, sans apple sauce, past doubt Is Hamlet with the Prince left out. Broil lightly your beefsteak—to fry it Argues contempt of christian diet. It gives true epicures the vapors To see boiled mutton minus capers. Boiled turkey, gourmands know, of course Is exquisite with celery sauce. Roasted in paste, a haunch of mutton Might make ascetics play the glutton. To roast spring chickens is to spoil them, Just split them down the back and broil them, Shad, stuffed and baked is most delicious, T'would have electrified Apicius. Roast veal with rich stock gravy serve, And pickled mushrooms too, observe, The cook deserves a hearty cuffing Who serves roast fowl with tasteless stuffing. But one might rhyme for weeks this way, And still have lots of things to say; And so I'll close, for reader mine, This is about the hour to dine." [Page 2] [Page 3] SOUP. "The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purées from chicken, veal, fish, etc. In these celery may be used. In nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn, potatoes mashed, a few baked beans—even a small dish of apple sauce have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or boiled meats, can be added to your stock pot. A little butter is always needed in tomato soup. In making stock, use a quart of water for every pound of meat and bone. Cut the meat in pieces, crack the bones, place all in the kettle, pour over it the proper quantity of cold water; let it soak a while on the back of the range before cooking. Let soup boil slowly, never hard, (an hour for each pound of meat) strain through a sieve or coarse cloth. Never let the fat remain on your soup. Let get cold and lift it off, or skim it off hot." BROWN STOCK. MRS. W. COOK. Four pounds shin of beef, or other meats and bones—four carrots, four onions, one turnip, one small head of celery, one half tablespoonful of salt, one half teaspoonful of peppercorns, six cloves, five pints of cold water. Cut up the meat bone and place it in a large saucepan, pour over the water, skim when boiling, prepare the vegetables, add them to the saucepan; cover closely and boil slowly four hours. The spice should be added with the vegetables. CREAM OF CELERY SOUP. MRS. ERNEST F. WURTELE. One quart chicken or veal broth; one quart milk; one half cupful rice; one teaspoonful salt; one head celery; seasoning. Use for this soup a quart of chicken or veal broth and about a quart of milk; pick over and wash the rice, rinse it well in cold water, and put it in a thick saucepan over the fire with a pint of milk and a teaspoonful of salt; wash a head of celery and grate the white stalks, letting the grated celery fall into milk enough to cover it; put the grated celery with the rice and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher, adding more milk if the rice absorbs what has first been put with it. After the rice has been rubbed through the sieve, return it to the saucepan, place it again over the fire, and gradually stir with it the quart of stock or broth; if this quantity of stock does not dilute the soup to a creamy consistency, add a little milk; let the soup get scalding hot, season it with salt, white pepper, and a very little grated nutmeg, and serve at once. CELERY SOUP. MRS. STOCKING. Four large potatoes, three large onions, six or eight stalks of celery. Chop all the vegetables very fine, and place in an earthern kettle and cover with boiling water, stir often till cooked, then add one quart of milk and let boil; add butter, pepper and salt to taste. This receipt will serve six persons. CHICKEN CREAM SOUP. MRS. DUNCAN LAURIE. Take the carcase of a roast chicken or turkey, break the bones, and cover with a quart of cold water and simmer for two hours adding boiling water, to keep the original quantity. Strain and return to kettle, add one chopped onion, two grated raw potatoes, one half small turnip grated, and one half cup rice. Boil until rice is very soft. Strain again, and return to kettle and let boil, and add one pint milk, one teaspoon cornstarch rubbed smooth in a tablespoon butter and a little salt and pepper, serve hot. CONSOMME À LA TOLEDO—CLEAR SOUP. [Page 4] [Page 5] [Page 6] MISS STEVENSON. One quart stock, two eggs, two gherkins, a little red and green colouring, two tablespoonfuls cream, whites and shells of two eggs, one wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour over them the cream (hot.) Season the custard with pepper, salt and nutmeg, colour half red and half green, pour both parts into buttered tins, poach in hot water until firm. Beat the whites and shells of eggs with a little cold water, add them to the stock, pour it into a saucepan and whisk over the fire till boiling; draw on one side and simmer ten minutes. Cut the custard in shapes, rinse then in warm water, shred the gherkins, strain the soup, add the wine and garnishing just before serving. CAULIFLOWER SOUP. One cauliflower, two yolks of egg, one half pint of cream, one quart chicken stock. Boil together the stock and cauliflower, for twenty minutes, take out the cauliflower, put aside some of the best parts, pass remainder through a sieve, mix together the yolks and cream, add them to the soup, put all in a saucepan and stir over the fire until it begins to thicken, put the pieces of cauliflower into a tureen and pour the soup over them; the stock used in this soup is better without any other vegetables. FISH SOUP. Two pounds of raw fish, one tablespoonful parsley, one and one half ounces butter, one ounce flour of rice, one half pint milk, one quart of water, pepper, and salt. Boil together the bones and skin of fish for half an hour. Strain, melt butter in a saucepan, stir into it the flour, add strained water from the pan. Cut up the fish into small pieces, add it, also salt and pepper, boil slowly ten minutes, add parsley at last minute. GIBLET SOUP. MISS BEEMER. Giblets from two or three fowls; two quarts of water; one of stock; two tablespoons of butter, ditto of flour; salt, pepper, and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop fine the remainder. Return to the liquor and add stock. Cook butter and flour together until a rich brown, and add to the soup; season, cook gently half an hour; stir in half a cup of bread crumbs and in a few minutes serve hot. KIDNEY SOUP. MISS STEVENSON. One ox kidney, one quart second stock or water, one tablespoon Hardy sauce, one tablespoon mushroom ketchup, one ounce butter, one ounce rice flour, pepper, salt and cayenne. Wash and dry the kidney, cut into thin slices; mix together the flour, pepper and salt and roll the kidney in it. Brown them quickly in the butter, pour over the stock, skim when boiling. Add sauce and simmer slowly two hours. LENTIL SOUP. MRS. THEOPHILUS OLIVER. One half pound of lentils, one carrot, one onion, one ounce dripping, salt, pepper corns, one quart of water, one tablespoon of flour. Soak the lentils all night, wash well, scrape carrot, and onion cut up. Put the dripping into a saucepan, when warm, put in vegetables, lentils and flour. Stir for five minutes until all fat is absorbed, add the water warm, some herbs tied in a bit of muslin. Boil for an hour or more. Rub through a sieve, return to saucepan. Reheat and serve. OX TAIL SOUP. MRS. W. COOK. Divide an ox tail into lengths of an inch and a half; melt an ounce of butter in a stew pan and fry the pieces in this, turning them about for five minutes. Add two quarts of stock or water and bring gently to a boil. Throw in a teaspoonful of salt, [Page 7] [Page 8] [Page 9] and carefully remove the scum as it rises. Add a carrot, a turnip and an onion with two cloves stuck in it, a little celery, a blade of mace and a small bouquet of garum. Stew gently two and one half hours. Strain the soup and put the pieces of ox tail in cold water to free them of fat. Mix an ounce and one half of flour smoothly with a little cold water, add to the stock and simmer for twenty minutes. Add a little cayenne, a few drops of lemon juice and a glass of port wine if liked and serve. OYSTER SOUP. MISS MIRIAM STRANG. One quart boiling water, one quart milk, stir in one teacup rolled cracker crumbs, season with pepper and salt to taste. When all come to a boil add one quart of oysters; stir well so as to keep from scorching, then add a piece of butter size of an egg; let it boil up just once, then remove from the fire immediately. CREAM OF PEA SOUP. MISS RUTH SCOTT. One tin of peas and one pint of water, a very small piece of onion, let it boil about twenty minutes, strain and mash through sieve. Two tablespoonfuls of butter, and one of flour, well blended together. Add that to the peas. Last of all add a pint or more of boiling milk. Put on the stove till it thickens, but be careful not to let it boil. PALESTINE SOUP. MRS. W. COOK. Wash and pare two pounds of artichokes and put them in a stewpan with a slice of butter, two or three strips of bacon rind, which have been scalded and scraped and two bay leaves. Put the lid on the stew pan and let the vegetables "sweat" over the fire for eight or ten minutes, shaking the pan occasionally to keep them from sticking. Pour on water to cover the artichokes and stew gently till soft. Rub them through a sieve, mix the liquor they were boiled in with them, make the soup hot and add boiling milk until it is as thick as double cream. Add pepper and salt to taste. Just before serving, mix with the soup a quarter of a pint of hot cream. This addition will be a valuable one, but may be dispensed with. PUREE DE PETIT POIS. MISS STEVENSON. One pint green peas, two yolks of egg, one gill cream, one and one half pints stock, salt and pepper. Strain the liquid from the peas, put them with the stock in a saucepan and simmer twenty minutes; pass them through a sieve, pour back to the pan, add yolks, cream, pepper and salt, and stir over the fire until it begins to thicken; do not allow it to boil. A spray of mint boiled with the peas is a great improvement. PUREE DE VEAU. Four ounces pounded veal, one pint stock, one ounce butter, one ounce flour, yolks of two eggs, few drops of lemon juice, one half pint whipped cream. Mix veal and butter together in a saucepan, add flour, then by degrees the stock (hot) just boil up. Mix yolks and add little by little the cream, a few drops of cochineal, salt and pepper, pour over this the contents of the saucepan very carefully. TOMATO SOUP. MRS. HENRY THOMSON. One pint of stewed tomatoes, add a pinch of soda, stir till it ceases foaming, then add one pint boiling water and one pint of milk, strain and put on the stove and when near boiling, add a tablespoonful of cornstarch, wet it with a little cold milk, one tablespoon butter, a little pepper and salt to taste. [Page 10] [Page 11] [Page 12] TOMATO SOUP. MISS EDITH HENRY. Take a tin of tomatoes and add half a pint of water. Let this boil for half an hour till the tomatoes are well broken. Add a tablespoonful of cornstarch, dissolved in a little cold water and mix well. Flavor with salt and pepper to taste, and half a small onion. Then add a quart of milk. Let this boil and stir well, so that it will mix, and be careful that it does not burn on the bottom of the pan. TURKISH SOUP. MRS. W. COOK. One quart of white stock, one half teacupful of rice, yolks of two eggs, one tablespoon cream, salt and pepper. In preparing this soup boil first the rice in the stock for twenty minutes. Then pass the whole through a wire sieve, rubbing through such of the rice as may stick with a spoon, then stir it thoroughly to beat out such lumps as the rice may have formed and return all to the saucepan. The yolk of egg, cream, pepper and salt, must now be well beaten together and added to the stock and rice, the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, or they will curdle. This soup should be served very hot and is excellent. TURTLE BEAN SOUP. MISS FRASER. One pint of black beans, boil in two quarts of water, one onion, two carrots, small teaspoon of allspice, five or six cloves, a small bit of bacon or ham. A good bone of roast beef or mutton, let all boil till quite tender perhaps two hours. Then turn into a colander, take out the bone and rub all the rest with a wooden spoon through the colander, if this is too thick add some stock or water. Some meat balls can be added. FISH AND OYSTERS. "Now good digestion wait on appetite, And health on both."—Macbeth. RULE FOR SELECTING FISH. If the gills are red, the eyes full, and the whole fish firm and stiff, they are fresh and good; if on the contrary, the gills are pale, the eyes sunken, the flesh flabby, they are stale. BAKED CODFISH. MRS. DAVID BELL. Choose a good sized fresh codfish, prepare it for cooking without beheading it, fill the inside with a dressing of bread crumbs, a finely chopped onion, a little chopped suet, pepper and salt and moisten all with an egg. Sew up the fish and bake, basting with butter or dripping. If butter, beware of too much salt. BAKED CODFISH. MRS. R. M. STOCKING. Pick very fine one cup of codfish; soak several hours in cold water; have ready two cups of mashed potatoes and mix [Page 13] [Page 14] [Page 15] well with one egg, a cup of milk, one half cup of butter, little salt and pepper; put this in a baking dish and cover the top with bread crumbs; moisten with milk; bake one-half hour. CURRIED FISH. MRS. W. COOK. One pound cooked white fish, one apple, two ounces of butter, one onion, one pint of fish stock, one tablespoon curry- powder, one tablespoon flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces of rice. Slice the apple and onion, and brown them in a pan with a little butter, stir in them the flour and curry powder, add the stock by degrees; skim when boiling and simmer slowly one half hour, stir in them the lemon juice, also a very small teaspoon sugar; strain and return to the saucepan, cut up the fish into neat pieces, and put them into the saucepan also, when quite hot dish with a border of rice. FISH CREAM. MRS. J. G. SCOTT. One can of salmon, one quart of milk, one cup of flour, one cup of butter, three eggs, one cupful of bread crumbs, one half cupful grated cheese, one onion, one bunch of parsley, two bay leaves. Take the canned salmon, or boil a fish, and when cool take out the bones and break the fish in small pieces. Put on to boil one quart of milk, an onion, a bunch of parsley, and two bay leaves; after boiling strain through a colander, then add a cup of flour mixed smooth with cold milk and a cup of butter; beat up three eggs and pour into the mixture. Put in a baking dish alternate layers of fish and cream until the dish is full, putting cream top and bottom. Place on top one cup of bread crumbs and one half cup of grated cheese. Salt to taste, and cayenne pepper. Bake twenty minutes. FISH MOULD. MRS. A. COOK. Boil a fresh haddock, remove the bones and pick it in pieces, soak some bread in milk; put the fish, bread, a small piece of butter, one or two eggs, pepper and salt together in a bowl and beat them well together. Put the mixture in a mould and steam, turn out, and garnish with parsley. Tomato sauce is nice poured round the mould when turned out. The fish should be about twice the quantity of the bread. TOMATO SAUCE. Six tomatoes, two ounces butter, one half ounce flour, one half pint stock, one teaspoon of salt, one fourth teaspoon of pepper. Place the tomatoes in a pan and pour over them the stock, add salt and pepper. Place the pan over the fire and cook all slowly for half an hour. Place a wire sieve over a basin and rub the tomatoes and stock through the sieve. Melt the butter in a saucepan, add the flour stir well together, pour over the tomatoes and stock and stir all over the fire till boiling, when the sauce is ready for use. Tinned tomatoes do not take so long to boil. FISH SCALLOP. MISS RUTH SCOTT. Remains of cold fish of any sort, one half pint of cream, one half tablespoonful anchovy sauce, one half teaspoonful made mustard, one half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the ingredients into a stew pan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, and stir occasionally. Then put in a deep dish, with bread and small bits of butter on top; put in the oven till nearly browned. Serve hot. FISH PIE. MRS. ANDREW THOMSON. Boil one haddock, take the best part of the fish, one pint of milk and a piece of butter as large as an egg, half a cup of flour, two yolks of eggs, stir together, and then mix well with the fish. Put in a pudding dish, and take a half cup of bread crumbs, half a cup of grated cheese, put in the oven for ten minutes, salt and pepper to taste. [Page 16] [Page 17] [Page 18] POTTED HERRINGS. MRS. DAVID BELL. Scale and clean fresh herrings, then taking the fish by the tail you can easily remove the backbone drawing it towards the head. The smaller bones will melt in the vinegar; remove the heads and roll each fish up, tail end inside, and wind a thread round each roll, lay them in the vessel they are to remain in till used, a stone earthernware crock is best. Make scalding hot with spices as much vinegar as will cover them, pour it over the fish and keep them hot about the stove for about an hour, when they will be well cooked through; do not let them boil or they will break. Keep in a cool place. Spices: whole white pepper, whole allspice, and a blade of mace if it is liked. LOBSTER CUTLETS. MRS. FARQUHARSON SMITH. Mince the lobster fine, and season with pepper and salt, make good and thick with drawn butter. Mix with the lobster enough to make it stick together. Shape with the hands into cutlets, roll in bread crumbs and fry in hot lard. The Sauce:—Make rather a thin custard, season with pepper, salt and a little nutmeg and chopped parsley, place over the cutlets. LOBSTER STEW. MRS. ERNEST F. WURTELE. Take a boiled lobster and split it open, cut the meat into small pieces and put into a saucepan with one pint of milk; when boiling add two tablespoons of flour dissolved in a little water, and boil ten minutes. Season with salt, pepper and a small piece of butter. Just before serving pour in a wineglassful of sherry. Canned lobster may be used with very good results. OYSTER PIE.—FAMOUS. One cup melted butter is put in a lined saucepan, and three tablespoons of flour which are rubbed well into the butter, one half teaspoon of mace, a little pepper and salt. The juice of the oysters is put into this to make it thin, and little by little one quart of boiling milk to one quart of oysters. Last the oysters are put in very carefully and given a very short boil. The whole is pretty thick and is then put into a pie dish with pie crust over; one cup of cream is put in just before the oysters are emptied into the pie dish. OYSTER PIE OR PATTIES. MISS M. A. RITCHIE. Crust:—One pound of butter, one pound of flour, one half cup of water. Sauce:—One tablespoonful of butter, two tablespoonfuls of flour, one cup of cream or milk, one pint of oysters. ESCALOPED OYSTERS. MADAME J. T. Butter the dish; cover the bottom of the dish with bread crumbs, add a layer of oysters, season with pepper and salt, then bread crumbs and oysters until you have three layers. Finish with crumbs, cover the top with small pieces of butter, bake half an hour. CREAMED OYSTERS ON TOAST. MRS. R. M. STOCKING. One quart of milk, two tablespoons flour three tablespoons butter, pepper and salt. Put milk in double boiler, mix butter and flour thoroughly, adding a little cold milk before stirring into the hot milk; cook: One pint of oysters, let simmer in their liquor for about five minutes, then skim out, drop into the cream sauce. Prepare thin slices of crisp toast, lay on [Page 19] [Page 20] heated platter; pour over creamed oysters, serve at once. Delicious. OYSTER CROQUETTES. MISS STEVENSON. Twenty-five oysters, one dessertspoonful chopped parsley, three ounces butter, one and one half ounces flour, one gill milk or cream, one teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and pepper. Boil the oysters in their own liquor five minutes, cut them in rough pieces, melt the butter in a saucepan, stir in the flour, add cream by degrees, also oyster liquor, boil two minutes, add then the parsley, pepper, and salt, put in the oysters and allow the mixture to cool. Form it then into croquettes on a slightly floured board. Roll in the beaten egg and bread crumbs and fry in hot fat two minutes. MOULDED SALMON. MISS MARION STOWELL POPE. One tin of salmon chopped, one cup fine bread crumbs, four eggs broken in four tablespoons melted butter, one teaspoon chopped parsley, pepper and salt to taste. Put into a plain buttered mould and sprinkle with flour, cover and steam one hour. Sauce for the above:—One teaspoon cornstarch, a little butter, one and one half cups of milk, pepper, salt and nutmeg to taste. A little tomato ketchup or anchovy sauce added. When it comes to the boil, add one well beaten egg; pour round the mould and serve hot. CREAMED SALMON. MISS H. BARCLAY. One can salmon minced fine, draw off the liquor. For the dressing, boil one pint milk, two tablespoons butter, salt and pepper to taste. Have ready one pint of bread crumbs, place a layer in the bottom of the dish, then a layer of fish, then a layer of dressing, and so on, leaving crumbs for the last layer, and bake till brown. MEATS. MEATS. MRS. DAVID BELL. To make beefsteak tender, rub a pinch of baking soda on each side of the steak about an hour before cooking and roll it up on itself in the meantime. A very small pinch of brown sugar used in the same way is good, but the soda is thought preferable. MEAT BALLS. MRS. WADDLE. Mash finely some potatoes, pass through a sieve, stir in the yolks of two eggs, one ounce of butter, pepper and salt. Mince finely some beef or tongue. Mix all well together, add a little parsley, roll into balls, cover with egg and bread crumbs, fry in hot lard. Let them dry before the fire on paper. Very good. SPICED BEEF. [Page 21] [Page 22] Rub well into a round weighing forty pounds, three ounces saltpetre, let stand six or eight hours, pound three ounces allspice, one pound black pepper, two pounds salt, and seven ounces brown sugar; rub the beef well with the salt and spices. Let it remain fourteen days turning it every day and rub with the pickle, then wash off the spices and put in a deep pan, cut small six pounds of suet, put some in the bottom of the pan, the greater part on the top, cover with coarse paste and bake eight hours; when cold take off the paste pour off the gravy, it will keep six months. SPICED BEEF. MISS J. E. FRASER. Two pounds of raw steak from the round, free from bone, fat or sinew, chopped very fine, six soda biscuits rolled fine, one cup of milk, two eggs beaten in one tablespoon salt, one dessertspoon of pepper, and add a little spice if you like. Butter an earthenware jar as large round the top as the bottom and press the mixture in very lightly. Cover with butter one half inch thick. Cover the jar with a plate and bake in an oven for two hours. Serve whole or cut in slices. Nicer cold. BEEF À LA MODE. MRS. I. T. SMYTHE. One half pound of meat, cut up into four inch squares and two or three inches thick, add onion chopped fine, one teaspoon salt, and one half teaspoon pepper, cover with boiling water and place in jar and cook in oven for two hours. BEEF OLIVES. MRS. GEORGE M. CRAIG. Thin slices of steak cut into squares about the size of hand; make a dressing similar to chicken, bake, then put on the steak and roll, put in the saucepan with some onion and butter in a little water, let it simmer for an hour and a half to two hours. COLD MEAT CUTLETS. MRS. A. COOK. Half pound cold meat or chicken, one ounce butter, one ounce of flour, one gill white stock, one teaspoon chopped parsley, one half saltspoon grated nutmeg, small teaspoon of salt, saltspoon of pepper, grated rind of half a small lemon. Pass chicken twice through the mincer, then melt the butter, stir into it the flour, get it perfectly smooth and add stock, don't let it brown, stir until it boils and boil two minutes, add the chicken, (when properly cooked will leave the pan clearly) add pepper, salt, nutmeg, parsley and lemon, put it away to cool. In using cold beef, a teaspoon anchovy essence or paste is an improvement, and to mutton a teaspoon mushroom catsup. When the mixture is cold, place some flour on board to prevent sticking and form into rolls with square edges, beat the egg, place breadcrumbs mixed with pepper and salt on paper, put the rolls first in the egg, then in crumbs, have sufficient fat in pan and when the white smoke rises, put the rolls in and fry three minutes, drain on paper. Brown sauce may be served and mashed peas or potatoes placed in the centre. CURED MUTTON HAMS. MRS. W. COOK. Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre, four ounces brown sugar, one ounce allspice, four ounces black pepper (whole), the allspice or one ounce of coriander seed must be bruised not ground, one quart of water: boil all together a few minutes and rub on hot. In three weeks the hams will be ready to hang if well rubbed with the pickle everyday. Sufficient pickle for two. BRAISED MUTTON. MRS. ARCHIE COOK. [Page 23] [Page 24] [Page 25] One boned shoulder of mutton, four ounces of bread crumbs, two ounces of suet, rind of half a lemon, bunch of mixed vegetables, one tablespoon chopped parsley, other herbs if liked, one egg, a little milk, one teaspoon of salt, half teaspoon of pepper. Chop suet finely (or fat from mutton will do) add breadcrumbs, parsley, grated lemon rind and salt, moisten with egg and milk. Place mixture in mutton, roll up and tie securely. Slice vegetables and put them with bones in saucepan also two cloves, a bay leaf and peppercorns, pour over them a pint of stock or water, place mutton on top and boil slowly about one and one half hours according to size of meat, then brush it over with glaze or sprinkle with flour, pepper and salt and bake it half an hour. Place on a dish, pour fat from pan and stir in half ounce of flour (browned) add stock in which meat was cooked, also one tablespoon mushroom catsup and one tablespoon Worcester sauce, pepper and salt, boil two minutes and strain around meat. Vegetables in stock can be cut to ornament the dish. GENUINE IRISH STEW. MRS. DUNCAN LAURIE. Take the feet and legs of a pig, cut off at the hams, two will be sufficient for a family of eight. Singe off the hair and thoroughly cleanse them, removing the toes by scorching. Cut the legs in pieces suitable for stewing, put down in cold water and cook slowly for three hours. Pare and cut up nine or ten good sized potatoes and add to your stew with salt and pepper, about one half an hour before dishing. After the potatoes have been put in, the greatest care must be taken to prevent them from sticking to the pot and burning, therefore you must stir frequently with a spoon. What remains from dinner pour into a mould and it will become a jelly, which is nice eaten cold for breakfast. TO STEW A FRESH TONGUE. MRS. ARCHIE COOK. Wash it very well and rub it well with common salt and a little saltpetre; let it lie two or three days; then boil till the skin will peel off; put it into a saucepan with part of the liquor it has boiled in and a pint of good stock, season with black and Jamaica pepper, two or three pounded cloves. Add a glassful of white wine, a tablespoonful of mushroom catsup and one of lemon pickle, thicken with butter rolled in flour. Stew the tongue till quite soft in this sauce; the wine can be added when dished or left out if preferred. LAMBS' TONGUES STEWED. MRS. ARCHIE COOK. Six tongues, three heaping tablespoons of butter, one large onion, two slices of carrot, three slices of white turnip, three tablespoons flour, one of salt, a little pepper, one quart of stock or water and some sweet herbs. Boil the tongues one hour and a half in clear water, take them up, cover with cold water, and draw off the skins. Put the butter, onion, turnip and carrot in the stewpan and cook slowly for fifteen minutes, then add the flour and cook until brown, stirring all the time. Stir the stock into this and when it boils up, add the tongues, salt, pepper and herbs; simmer gently for two hours. Cut the carrots, turnips and potatoes into cubes. Boil the potatoes in salted water ten minutes and the carrots and turnips one hour. Place the tongues in the centre of a hot dish, arrange the vegetables around them, strain the gravy, over all. Garnish with parsley. ROAST FILLET OF VEAL. MRS. RATTRAY. Take a good sized, white, fat leg of veal, weighing some ten or twelve pounds. Remove the meat carefully from the bone and take out the bone. Then pin the meat securely into a nice round with skewers; fill the cavity from which the bone was taken with the following dressing. Roast in a slow oven, allowing one quarter of an hour for each pound, and be sure to keep it thoroughly basted with plenty of beef dripping. DRESSING. Make ready one coffee cup of bread crumbs, one teaspoonful of chopped parsley, one half teaspoonful summer savory, pepper and salt to taste. Take a good sized onion, peel, slice, and fry it well with a piece of butter the size of an egg; pour the liquor from this into your bread crumbs and blend all thoroughly together. Be careful not to put the onion in, only the fried butter and onion juice. When the meat is cooked, remove from pan and make a rich brown gravy to [Page 26] [Page 27] [Page 28] [Page 29] serve with it. Garnish your dish with fried bacon and slices of lemon. STUFFING FOR VEAL. MRS. W. CLINT. Chop half a pound of beef suet very fine, put in a basin, with eight ounces of bread crumbs, four ounces of chopped parsley, a tablespoonful of equal quantities of powdered thyme and marjoram, the rind of a lemon grated, the juice of half a one; season with pepper and salt, and a quarter of a nutmeg; mix the whole with two eggs; this will do also for turkey or baked fish. YORKSHIRE PUDDING. MRS. GEORGE CRESSMAN. Two eggs, four tablespoonfuls of flour, a little salt and milk to make a batter the thickness of cream. When the beef is roasted pour off the boiling dripping into another pan, turn in the batter and bake to a good brown. GAME. ACCOMPANIMENTS.—With wild ducks, cucumber sauce, currant jelly or cranberry sauce. ROAST DUCK WITH APPLES. MISS BEEMER. Pluck and singe a duck, draw it without breaking the intestines, wipe it with a wet towel and lay it in a baking pan; wipe a dozen small sour apples with a wet cloth, cut out the cores without breaking the apples, and arrange them around the duck; put the pan into a hot oven and quickly brown the duck, then moderate the heat of the oven and continue the cooking for about twenty minutes, or until the apples are tender but not broken, baste both duck and apples every five minutes until they are done, and then serve them on the same dish. It is a great improvement some think, to parboil the duck for fifteen minutes with an onion in the water, and the strong fishy flavor that is sometimes so disagreeable in wild ducks will have disappeared. A carrot will answer the same purpose. ROAST QUAIL WITH BREAD SAUCE. Peel and slice an onion and put it over the fire in a pint of milk; pluck and singe half a dozen quail, draw them without breaking the intestines, cut off the heads and feet, and wipe them with a wet towel; rub them all over with butter; season them with pepper and salt, and roast them before a very hot fire for fifteen minutes basting them three or four times with butter. Have some slices of toast laid under them to catch the drippings. While the birds are roasting make a bread sauce as follows; roll a pint bowlfull of dry bread, and sift the crumbs; use the finest ones for the sauce, and the largest for the frying later; remove the onion from the milk in which it has been boiling, stir into the milk the finest portion of the crumbs, season it with a saltspoonful of white pepper and a grate of nutmeg, stir in a tablespoonful of butter, and stir the sauce until it is smooth; then place the saucepan containing it in a pan of boiling water to keep it hot; put two tablespoonfuls of butter over the fire in a frying pan, and when it is smoking hot put into it the coarse half of the crumbs, dust them with cayenne pepper, and stir them until they are light brown; then at once put them on a hot dish; put the bread sauce into a gravy-boat ready to send it to the table. Arrange to have the fried breadcrumbs, sauce and quail done at the same time; serve the birds on the toast which has been laid under them; in serving the quail, lay each bird on a hot plate, pour over it a large spoonful of the bread sauce and on that place a spoonful of the fried bread crumbs. VENISON STEAK. MRS. ERNEST F. WURTELE. [Page 29] [Page 30] [Page 31]