Ebook - Recipes Tried And True (1894 Cookbook).txt

VEAL SOUP. MRS. SAMUEL BARTRAM.

Put a veal soup bone over the fire in one gallon of cold water; skim

carefully as it comes to a boil; after it has boiled one hour season

it with salt and pepper and half teaspoonful (scant) celery seed. In

another half hour put in one-half cup rice, one medium-sized potato

(

cut in dice or thin slices), two good-sized onions (sliced fine); let

boil one-half hour longer, and when ready to serve add one egg

well-beaten), one-half cup milk, one tablespoon flour; let come to a

(

boil, and serve.

VEGETABLE SOUP. MRS. G. A. LIVINGSTON.

Three onions, three carrots, three turnips, one small cabbage, one

pint tomatoes. Chop all the vegetables, except the tomatoes, very

fine. Have ready in a porcelain kettle three quarts boiling water;

put in all except tomatoes and cabbage; simmer for one-half hour; then

add the chopped cabbage and tomatoes (the tomatoes previously stewed);

also a bunch of sweet herbs. Let soup boil for twenty minutes; strain

through a sieve, rubbing all the vegetables through. Take two

tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper

and salt to taste, and add a teaspoon of white sugar; one-half cup

sweet cream, if you have it; stir in butter and flour; let it boil up,

and it is ready for the table. Serve with fried bread chips or

poached eggs, one in each dish.

FISH AND OYSTERS.

"Now good digestion, wait on appetite,

And health on both."

-MACBETH.

ACCOMPANIMENTS OF FISH. MRS. DELL WEBSTER DE WOLFE.

With boiled fresh mackerel, gooseberries, stewed.

With boiled blue fish, white cream sauce and lemon sauce.

With boiled shad, mushroom, parsley and egg sauce.

Lemon makes a very grateful addition to nearly all the insipid members

of the fish tribe. Slices of lemon cut into very small dice, stirred

into drawn butter and allowed to come to a boiling point, is a very

fine accompaniment.

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 FISH.

Take large white fish or pickerel, make a dressing as for turkey, with

the addition of one egg and a little onion; fill the fish, wrap close

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