Read Ebook: The Cookery Blue Book by First Unitarian Society Of San Francisco Society For Christian Work

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Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large tablespoons of butter; also 6 eggs, the whites and yolks beaten separately. Flavor with vanilla or lemon, and bake one-half hour in pan of hot water. Serve with wine sauce.

Take 4 eggs, a cup of cream or rich milk, and flour enough to make a thin batter. Add a little fine sugar and nutmeg. Butter the griddle and turn the batter on. Let it spread as large as a common dinner plate. When done on one side, turn it, as a pancake. Have some nice preserves, and spread over quickly. Roll the cake up, place on a flat dish, sift on a little powdered sugar and cinnamon, a little butter, if you wish, and serve hot. Be careful and not make the batter too thin.

FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on pudding, and put in oven to brown. Save a little frosting to moisten top; then put grated cocoanut to give appearance of snow.

SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.

SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon of corn starch, blended with a little cold milk. Add gradually to the beaten batter and eggs. Put all on the fire, and stir constantly until it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with the pudding. A hard sauce used in connection with the hot one is a great improvement.

Soak 4 tablespoons of tapioca over night in water enough to cover it, scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir this in with the tapioca, and the whole mixture thus formed into the milk. Let it cook about twenty minutes. Remove from fire, and stir in the whites of the eggs, having beaten them to a stiff froth. Add flavoring, and serve cold. This pudding should be cooked in a vessel set in hot water.

Boil 6 tart apples, after paring them as for sauce, remove from fire, sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in 1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup sugar. Serve with hard sauce.

Pare, core and slice 5 apples, and put in a pudding-dish, with a little water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the cover into the apples at last.

Pare and core the apples, put sugar and cinnamon in the holes. Take as many tablespoons of sago as you have apples. Mix it with a little cold water and turn in as much boiling water as will fill the dish. Stir till it thickens, then cover up for two hours, and let it thoroughly swell, then pour it over the apples, and bake about three hours. Sugar and cream for sauce.

Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir until thick and smooth, being careful not to let it become lumpy. Remove from fire, and when cold, add the yolks of 8 eggs, beaten very lightly; lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish standing in hot water.

SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a cream. Add the whites, and turn over the whole 4 tablespoons of boiling cream or milk, and flour. Add wine, if you wish.

Take baker's bread and cut away the crusts, butter, and slice rather thick, lay 1 layer of bread and then cover with blackberries and some of the juice , then more bread and more berries. Over the top throw a glass of wine. Serve with hard sauce.

Buy a rennet from the butcher . Wash it thoroughly, and cut it in small pieces. Put it in a quart jar, and fill with sherry wine. When wanted to use, heat a quart of milk to blood-heat, and put it in the dish in which it is to remain. Stir in 1 tablespoon of the wine water, grate a little nutmeg over the top, and put in a cold place. Very good for invalids, and makes a nice dessert, with fresh berries.

Butter a pan thoroughly and dust well with cracker flour, and put a row of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten together with a cup of powdered sugar. Beat in a pan of boiling water twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and 1 teaspoon vanilla and a pinch of salt. Put this mixture over the apricots or peaches, and bake three quarters of an hour.

ICE CREAM.

Cut in small pieces stale sponge cake or lady fingers, a few macaroons, some French cherries and apricots , and mix all together. Make a custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the mixture of cake and fruit in an ice cream mold and strain the custard over it, and place it in the freezer, as you would ice cream.

SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream, and vanilla to taste.

PRESERVES AND JAMS.

To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel until you can run a wisp through it. Peel the others and divide all into sections; remove the seeds and stringy parts, and cut into small pieces. Grate the yellow rind of 2 of the lemons and squeeze the juice of all, which add to the orange pulp. When the orange peel is tender, remove the white part with a sharp knife, and shred the yellow part very fine with scissors. Add this to the mixture and weigh, and allow an equal weight of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty minutes , stirring constantly, as it burns very easily.

Pour boiling water on fruit; peel and throw into cold water. Chop the blanched nuts of the stones and add to the fruit . Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen minutes. Put in bowls or glasses, and seal air tight.

Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar to each pound of fruit. Then boil as for jelly.

Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit and sugar on together, and when it comes to a boil let it cook twenty minutes.

Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft ; skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.

If possible procure "Morris White" peaches. Peel very carefully and throw into cold water to keep them white. To 6 pounds of fruit allow the same weight of sugar; make a syrup of 2 pounds of the sugar and cook peaches very slowly until tender. Lay them on a platter to cool. Then add the remainder of the sugar and make a rich syrup; remove from fire and let it cool a little. Place the peaches in jars. To every 2 cups of syrup add 1 of perfectly white brandy, and pour over the peaches.

PICKLES.

Soak the cucumbers in strong brine over night; in the morning scald a few at a time in a little vinegar, covering tight and stirring often. As they are done, put in bottles, with one or two peppers in each one, and pour over the following scalding vinegar and seal: To 3 quarts of vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick cinnamon, half the quantity of whole cloves, and a small piece of alum.

To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart vinegar, a small handful of whole cloves, and boil five minutes. Remove and set away to cool. The second day the syrup must be drained off and poured over figs boiling hot; let them stand two days more, drain off syrup and heat again. Just before it boils put figs in and let all boil up together. Put in air-tight jars. Sugar for sweet pickles should always be rich brown sugar.

To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds sugar. Boil slowly until thick, then add a scant quart of vinegar, 1 teaspoon each of ground mace, cloves and cinnamon, and boil slowly again until thick.

Pare the melon, cutting away all of red portion; cut in fancy shapes. Salt in weak salt and water over night. In the morning rinse in cold water; add lump of alum as big as a small egg to 1 gallon cold water. Put the melon in the cold water and after it comes to a boil, boil ten minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this boil, then add fruit, cook until clear and you think it is done; seal up in jars and keep at least two weeks before using.

The first day make a brine strong enough to bear an egg, and pour boiling hot on the pickles; cover and let them stand twenty-four hours. The second day drain from the brine and make alum water boiling hot to cover them well, allowing a piece of alum the size of an egg to every hundred pickles. Cover tightly again for twenty-four hours. The third day drain from the alum water and cover with boiling hot vinegar, in which let them stand for one week. Then heat your vinegar boiling hot again, and add the following spices, etc., to every hundred: 1 tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1 cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak leaves in the bottom of your firkin, or jar, then a layer of pickles and spices, then leaves again, and so on until full, covering the top with the leaves, and pouring the boiling vinegar over all. They will be ready to use in two weeks, and will keep two years. The oak leaves are very essential for their astringent qualities.

Cut green tomatoes in slices, and to every 16 pounds add 4 quarts vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flour of mustard, mixed with a little vinegar, 1-1/2 pound onions, cut very fine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce of cloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed. Grind up all the spices except the celery and white mustard. Put all in a kettle and boil for one hour and a half.

Wash 3 medium-sized cucumbers; grate peel and all and pour off some of the extra liquid. Add 1 tablespoon each of white pepper, salt and horse radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep any length of time.

GENTLEMEN'S CORNER.

To the juice of 20 lemons add 1 pound powdered sugar. To every quart of this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with ice to suit the taste. This is extra fine.

The above is for 100 persons. Smaller quantities in same proportion.

This will make about 13 to 15 quarts. Smaller quantities in same proportion.

CANDIES AND NUTS.

To the white of 1 egg add an equal quantity of cold water, stir in 1 pound confectioner's sugar, flavor with vanilla, and stir with the hand until fine, then mold into small balls, and drop into melted chocolate. For walnut creams, make cream as above, and mold into larger balls, placing 1/2 an English walnut on either side. Also, for almond creams, the same cream as above, and cover the blanched almonds with it, forming them into balls and rolling them in granulated sugar.

Pop the corn, pick out all that is good, and pound it a little, just enough to crack it. Boil about 2 teacups of molasses and a little sugar, with a piece of butter, size of a walnut. Then , stir in the corn, and pour into buttered tins.

Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in balls the size of a small marble.

First shell, then pour boiling water over them, remove skins, put in baking-pan with small pieces of butter, stir frequently with spoon, just before brown, sprinkle with salt, and when brown remove from oven.

First blanch the almonds, then throw them, a few at a time, into a sauce-pan of boiling sweet-oil; as soon as brown enough, take them out and put them on brown paper to absorb the surplus oil; sprinkle with salt.

BREAD-- Apple Biscuit, 41 Breakfast Gems, 39 Brown Bread--No. 1, 37 " " No. 2, 37 " " No. 3, 37 Buns, 40 Coffee Cake, 39 Corn Bread--No. 1, 38 " " No. 2, 38 " " , 39 Corn Meal Muffins, 39 English Muffins, 38 French Rolls, 40 Graham Rolls, 40 Hominy Cake, 41 Huckleberry Cake, 41 Muffins--No. 1, 37 " No. 2, 38 " , 38 Parker House Rolls, 40 Rice Bread, 39 Waffles, 41

BREAKFAST DISHES-- Bananas, 12 Baked Beans, 13 " Eggs, 11 " Peppers, 12 Eggs , with Asparagus, 12 Fish Balls, 13 Omelet, Baked--No. 1, 11 " " No. 2, 11 " Bread, 11 " Corn, 12 Potatoes, with Cheese, 13 Vermicelli, 13

CAKE-- Almond Drop Cake, 43 Angel Cake, 43 Apple Cake , 47 Bread Cake, 55 Chocolate Cake--No. 1, 45 " " No. 2, 45 " " No. 3, 46 " Loaf Cake, 46 " Caramel Cake, 46 Coffee Cake, 53 Cold Water Cake, 49 Cookies, Boston, 53 " Fruit, 53 " Molasses, 54 " Hearts and Rounds, 54 " Hermits, 53 " Rich, 54 " Scotch, 53 Cream Cakes--No. 1, 43 " " No. 2, 43 " " No. 3, 44 " Puffs, 44 Crullers, 54 Dark Cake, 52 Delicious Cake, 48 Doughnuts, 54 Feather Cake, 48 Federal Cake, 50 Fruit Cake--No. 1, 52 " " No. 2, 52 Gingerbread, 55 " Molasses, 55 " No. 1, 55 " No. 2, 55 " Sugar, 55 Gold Cake, 49 Harrison Cake, 50 Ice Cream Cake, 44 Jelly , 47 Lemon Honey , 56 Lemon or Orange Jelly Cake, 46 Lincoln Cake, 50 Marble Cake, 49 Molasses Plum Cake, 51 One, Two, Three, Four Cake, 51 Plain Spice Cake, 52 Pound Cake, 50 Pound Sponge Cake, 50 Pork Cake, 55 Quick Icing , 56 Rose Cake, 48 Silver Cake, 49 Snow Cake--No. 1, 48 " " No. 2, 48 Snow Tea Cakes, 52 Sponge Cake--No. 1, 51 " " No. 2, 51 Sponge Cake, Aunt Sharlie's, 50 Sponge Cake to roll, 51 Sunshine Cake--No. 1, 47 " " No. 2, 47 Victoria Cake, 50 White Cake, 48 White Cake , 48 White Mountain Cake, 49

CANDIES AND NUTS-- Almond, Walnut or Chocolate Creams, 87 Butter Scotch, 89 Chocolate Creams, 87 Caramels, Chocolate, 87 " Huyler's, 88 Cocoanut Candy, 88 Cream Candy, 88 Corn Candy, 89 Honey Candy, 89 Molasses Candy, 88 Nut Candy, 88 Orange Drops, 89 Peppermints, 88 Taffy--No. 1, 90 " No. 2, 90 " Everton, 90 Vinegar Candy, 89 Salted Almonds, 90 Salted Almonds , 90

CREAMS-- Banana Cream, 60 Bavarian Cream with Peaches, 61 Champagne Jelly, 61 Charlotte Russe, 61 Coffee Bavarian, 60 Coffee Jelly, 61 Duchess, 59 Lemon, 60 Pineapple, 59 Russian, 59 Spanish, 60

ENTREES-- Beef Loaf, 21 " Roll, 21 Cheese Sticks--No. 1, 26 " " No. 2, 26 Chicken Terrapin--No. 1, 19 " " No. 2, 19 " " No. 3, 19 " for Lunch, 20 " , 20 Canapie Lorenzo, 22 Crab Creole, 22 " Cutlets, 22 " Deviled, 21 " to fry soft-shelled, 21 Meat Salad, 25 Oysters, baked in the shell, 23 Oysters, Curried, 24 " Fancy Roast, 24 Shrimp Stew, 23 Sweet Breads, 25 Terrapin Stew, 23 Veal Loaf, 25 Welsh Rare-bit--No. 1, 25 " " No. 2, 25

FISH-- Brown Fish Chowder, 17 Finnan Haddies, 16 Fish a la Creme, 15 Norwegian Fish Dish, 15 Stuffed Smelt, 16

ICE CREAM-- Ice Cream, 73 Banana, 73 Lalla Rookh, 73

MEATS-- Boiled Ham, 27 Calves Head Stew, 27 Chops and Tomato Sauce, 27 Kidney Stew, 28 Sheep's Tongue, 28 Spanish Recipe for Cooking Tongue, 28 Chestnut Stuffing for Quail, 29 Stuffings for Turkeys, 29

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