cooking recipes info

TOMATO SOUP

To one quart of tomatoes add one pint of water, one tablespoonful sugar, one teaspoonful salt, six cloves and a little pepper; let boil ten minutes. In another saucepan put one tablespoonful butter. When it boils, add a chopped onion and some parsley, and let fry about fiven minutes, then add one tablespoonful flour previously mixed with water; boil all for ten minutes, strain and serve.

FRENCH PEA SOUP

Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper,strain and serve.

BOILED RICE

One of the quickest ways of preparing rice is to fill a large kettle with water, allow it to come to a boil; when bubbling vigorously throw in two cups of rice and boil hard twenty-five minutes. Empty into a colander and dash under cold water, which will separate the grains. Season with pepper and salt, heap lightly on a dish and put a lump of butter on top.

BANANA FRITTERS

Prepare batter as for plain fritters. Into this dip the quartered
bananas and fry as you would doughnuts. Serve warm with the following
sauce: Boil three-fourths pint sweet milk, beat the yolk of one egg and
a level teaspoonful flour with sugar enough to make the sauce very
sweet. When the milk boils, stir this into it and let it cool. Flavor to
taste.

PLUM COMPOTE

For this delicious sweet, take six pounds pitted plums (Damson), six pounds granulated sugar, one pound seeded raisins, four large oranges chopped, one pound shelled English walnuts or pecans. Boil to
consistency of jelly: Nuts are added just before taking off fire. Roll oranges before removing the rind. Put oranges and juice, also sugar, on the plums and let stand over night. Stir often.

FRENCH PICKLE

One peck green tomatoes sliced, six large onions sliced; mix these and
throw over them one teacupful of salt, let them stand over night; next
day drain thoroughly, boil in one quart of vinegar mixed with two quarts
of water for fifteen minutes, then drain; take four quarts vinegar, two
pounds brown sugar, two tablespoonfuls cinnamon, mace, cloves; tie
spices in little bags, put all together and boil ten or fifteen minutes.

Butterless, Eggless and Milkless Cake

One-half cup brown sugar, one cup water, one-third cup pork drippings,
one pound seeded raisins, one-half teaspoonful nutmeg, one

teaspoonful cinnamon, three-fourths teaspoonful cloves, one-half teaspoonful salt. Boil together five minutes. Cool, and then add one teaspoonful baking soda, dissolved in one-half cup hot water; then two cups flour, in which one-half teaspoonful of baking powder has been sifted. Bake in a moderate oven.

LEMON PIE.

One cup water, one cup sugar, one lemon, two eggs, one tablespoonful
butter, one heaping tablespoonful flour. Bake crust on the outside of
pan, first pricking with a fork. Boil sugar and water; add to the beaten
yolks of eggs the grated peel of lemon, butter and flour; pour over this
the boiling mixture, then boil until it thickens like custard. Cool,
turn into baked crust, spread on top whites of eggs beaten stiff, to
which add a tablespoonful pulverized sugar. Place in oven until the
meringue is brown.

How to boil a  TURKEY.

When your turkey is dress’d and drawn, truss her, cut off her feet,
take down the breast-bone with a knife, and sew up the skin again;
stuff the breast with a white stuffing.

How to make the  Stuffing. Take the sweet-bread of veal, boil it,
shred it fine, with a little beef-suet, a handful of bread-crumbs, a
little lemon-peel, part of the liver, a spoonful or two of cream, with
nutmeg, pepper, salt, and two eggs, mix all together, and stuff your
turkey with part of the stuffing, (the rest you may either boil or fry
to lay round it) dridge it with a little flour, tie it up in a cloth,
and boil it with milk and water: If it be a young turkey an hour will
boil it.

How to make Sauce for the  Turkey. Take a little small white gravy, a
pint of oysters, two or three spoonfuls of cream, a little juice of
lemon, and salt to your taste, thicken it up with flour and butter,
then pour it over your turkey, and serve it up; lay round your turkey
fry’d oysters, and the forc’d-meat. Garnish your dish with oysters,
mushrooms, and slices of lemon.

To dress Rabbets to look like  MOOR-GAME.

Take a young rabbet, when it is cased cut off the wings and the head;
leave the neck of your rabbet as long as you can; when you case it you
must leave on the feet, pull off the skin, leave on the claws, so
double your rabbet and skewer it like a fowl; put a skewer at the
bottom through the legs and neck, and tie it with a string, it will
prevent its flying open; when you dish it up make the same sauce as you
would do for partridges. Three are enough for one dish.