Marion Harlands Cookbook From The 1900's

ALBERT
LIBRARY R. Cornell University
MANN
Gift of
Thomas Bass
From Home Bakings, by Edna Evans

San Francisco, 1912.
3 1924 087 275 883
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<k
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Cornell University Library
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tine
original of
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bool<
is in
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http://www.archive.org/details/cu31924087275883
MARION HARLAND'S
COOK BOOK
OF TRIED AND TESTED RECIPES
CONTAINING THE
FOLLOWING RECU>ES
Bread Sponge and Breakfast Breads

Other Breakfast Bieads, Eggi, Broiled and Fried Meats,
Boiled MeaU,
What
to
do with Left Oven,

Vegetables,
Desserts,
Other
Dinner
Making,
Dishes
'
Dishes,
Meals,
Jellies,
Cake
Fancy
Parties.
Soups,
(or
Creams and
Teas,
Coffee,
other
Luncheons,
or
Supper
.\
How
to
Make Tea and
Etc
BY
MARION HARLAND
Author of "Common Sense in ihe Household." "The Dinner Year Book." "The Cottage Kitchen," &c.
INTERNATIONAL PUBLISHING COMPANY NEW YORK CITY
Weights and Meaeares,,

eAXCVT<A.TSD SIXTEEN
OUNCES XO THE
FOUMID.
one poundof sixteen ounces is one qnart one pound two ounces is one quart Butter, when soft, .. one pound one ounce. ... is one quart Loaf Sugar, broken up, one pound Is one quart White Sugar, powd'r'd, one pound one ounce ... is one quart one pound two ounces Best Brown Sugar, . is one quart ten eggs weigh one pound ISggs
WTieat Flour Indian Meal,
.
LIgUID MEASURE.
Pour large tablespoonsful
Bight large tablespoonsful
. . .
.are
are
half a gill
....
one
gill
Two gills
are
half a pint half a pint
A common-sized tumbler A common-sized wine-glass

Two pints
holds holds about

are
.... half a gill

one quart one gallon
fill
Four quarts are About twenty-five drops of any thin liquid

sized teaspoon.
will
common-
Four tablespoonsful generally fill a common-sized wine-glass. Pour wineglasses will fill a half-pint tumbler, or a large cofieecup.
A quart black bottle holds in reality about

sometimes not so much. Atablespoonful of salt is about one ounce.
a pint and a half;
DRY MEASURE.
Balf* gallon
is
is
One gallon
Two gallons
Pour gallons
Bight gallons
are
are
are
aqnarter of apeck half a peck one peck half a bushel one bushel
CONTENTS.
1.
Home-made Yeast and the
first
Loaf
2.
Bread Sponge and Breakfast Breads

Breakfast Breads
16
3.
4.
5.
28
.
Other Breakfast Breads

Eggs
Broiled Meats
Fried Meats
.
37 42
6.
7.
54
60
69
81
8.
What
Meats
to do with left-overs
9.
10.
11.
Other Dinner Dishes
94
Vegetables.
Desserts
12.
....
and other fancy Dishes
107
it8
131
13.
14.
Cake-making
Jellies, Creams,
FOR Tea and Luncheon, or SupperParties

143
What
Shall
We
Eat?
mon
articles of food,
Here are some of the comshowing the amount of nutriment
contained, and the time required for digestion

Timelof Digestion,
Amount of Nutriment
Apples, raw
1 h. 50 m.
10 per cent.
37 per cent. 26 per cent.
Beans, boiled
Beef, roasted
2 h. 30 m. 3 h. 30 m.
3 h. 30 m.
Bread, baked
Butter
Cabbage, boiled Cheese Cucumbers, raw Eggs, hard boiled

Fish, boiled Milk, fresh
3h. 30 m. 4h. 30 m. 5 h. 15 m.
5 h. 30
60 per cent. 96 per cent. 7 per cent. 70 per cent. 2 per cent. 25 per cent.
20 per cent.
7 per cent.
m.
2 h. 00 m. 2 h. 15 m.
Mutton, roasted
Pork, roasted
Poultry, roasted
3 h. 15 m. 5 h. 15 m. 2 h. 45 m.
2 h. 30 m. 1 h. 00 m. 3 h. 30 m.
2 h. 30 m.
Potatoes, boiled
Rice, boiled
Sugar
Turnips, boiled
Veal, roasted
4 h. 00 m.
1 h.
Venison, boiled
30 m.
30 per cent. 24 per cent. 27 per cent. 13 per cent. 38 per cent. 96 per cent. 4 per cent. 25 per cent. 22 per cent.
According to the above

little
table,
cucumbers are of very

if
value.
Some
vegetables and fruits should, how-
ever, enter into family consumption, even for sanitary reasons.
purchased
parsnips,
Among
those which contain the
most saccharine matter, sweet potatoes, beets, and carrots are the most nourishing.
MARION HARLAND'S COOK BOOK

1
HOME-MADE YEAST ASH THE HEST LOAF.
THE^
the
question
is
often
asked,
"What
of
is
most
important branch
the
culinary
in
knowledge?
What
chief requisite
sup
plying the table well and healthfully
^
?
The
as
to
experienced
the reply.
doubt,
housewife
cannot
hesitate
Beyond
bread.
the
ability
rise
to
make
g-ood
No
is
one need
hungry from a table
on which
or
plenty of light, sweet bread, white
brown,
and
of
good
butter.
For
the
latter
item
many
us are dependent upon market

It
is
and grocery.
hardly just
imperfections
to
in
hold
this
the
re-
cook responsible for
gard
when she has bought

7
the
best
articles
MAKION HARLANB's COOK BOOK.

supply.
these
see
She
is
culpable
furnishes
of
if
she
tails
to
that
her
board
three
times
I
day
bountiful
allowance
in
what
will
hope
call
none of
my
friends
council
eater
ever
"healthy bread."
The
may be made
or
kept healthy by the consumption of nutritious,
wholesome, healthful
the
or
healthsome
food;
but
most
as
careful
philologists
do not speak of
diseases
as
edibles
afflict
subject
to
such
may
living creatures.
it
While
is
always wise to use none except

it is
the best flour in bread-making,

skilful
true that
will
management of an
produce better
loaves
inferior
brand
often
and biscuits than

flour.
I
careless
this
treatment of fine family
say
that none
may be
discouraged.
So
far as
my
can
observation and experience extend,
nothing
remedy
the
disadvantage
of
indifferent
yeast.
Let
me
earnestly
advise,
therefore,
as
the
foundation of
ture
erf
successful
baking,
the
manufac*
HOME-MADE YEAST.
HOME-MADE YEAST.
Four large mealy
potatoes, peeled.
Two
One
quarts of cold water.

teacupful
of
loose,
dry hops,
or,
half
a cake of the pressed hops put up by

the Shakers and
sold
of of
by druggists.
sugar.
Two
tablespoonfuls
white
flour.
Four tablespoonfuls
Half a cupful
lively
yeast, or a yeast-cake
dissolved in a
little
warm
the
water.
Put water, potatoes, and

in
hops
tied
fire
up
a
a bit of coarse
muslin,
Boil
is
over the
until
in
clean
pot
or
kettle.
the
potatoes
break apart when a fork
stuck into
or
them.
Unless
they are
half
very
old
very
the
new, this
boiling
should be
gins.
an hour
the
after
be-
Take
out
potatoes,
leaving
water
boil
and hops on
slowly.
the range
where
they will
Mash the
large
potatoes smooth in a wooden

bowl,
tray
or
crockery
in
with
wooden
these
spoon,
and
work
the
sugar,
When
10
MARION HARLANDS COOK BOOK.

wet the paste with three
the boiling hop-tea, then
of
flour.
are well-mixed
table-
spoonfuls
of
stir
in
a tablespoonful
beating
Do
get
this
four times,
of
little
and
the
stirring
is
to
in,
rid
lumps.
at
When
time,
flour
all
add,
the
rest
of
the
hop-tea,
squeezing
the
bag hard to get every drop.

hops
away, and wash
it
Throw
cloth
the boiled
the
or
bag
well
before putting
Strain
aside for the next yeast-making.
the
into
thick,
grayish
liquid
let
it
through
get
stir
colander
bowl
cold
and
before
almost
in
but
half
it.
not
quite
you
that
is
the
cupful of
made
of
yeast
to
"raise"
Set
sieve
it,
aside out
the dust
bit
and wind, put

netting
or
throw
leave
a
it
of
mosquito
It
is
over
and
to
work.
a good
or
dish
plan to set the bowl in

to catch
a large pan
sides.
hiss,
what may run over the

ceases
to
When
and
the
the
yeast
sing
rise
or
bubbles
surface,
no
the
longer
and
is
break
complete.
in
on
the
fermentation
in
Four
or
jfive
hours
July,
seven
January,
THE FIRST LOAF.

usually
H
the
yeast
bring
this
to
pass.
Pour
into glass
jars
fitted
fruit -jars
with close covers, or stoneor
with
corks,
common
twine.
bottles, in
tying the corks

cool,
down with
and
do
Keep
a
to
dark
off
place,
not
open
for
except
a
draw
In
the
quantity
it
needed
will
baking.
for
the
refrigerator
keep
good
month.
Shake
up
the
bottle
before
pouring
out what you
want into a cup.
The
is
creamy,
another
foamy
thing
product
thus
obtained
bitter
quite
from
the
dark,
stuff
pedled from
or
one kitchen door to another

baker's
yeast,
unfit
as
brewer's
for
use
unless
strained,
and
then too
frequently " un-
profitable"
because "stale" and "flat."
TEE PIEST LOAF.
One
quart and
half pint
a cupful
of sifted flour (a
cup)
salt
One even
teaspoonful dry
Two
full
cups
of
blood-warm water.
Five tablespoonfuls of yeast (good ones).
12
Sift
MARION HARLANd's COOK BOOK.

the
flour
and
salt
together
into
a
in
wooden or stoneware bowl.

the
Make a
the
yeast,
hole
middle
and
pour
in
then
cupful
to
of the
water.
With clean hands begin

flour
work down the

it
into
the
liquid,
and
as
stiffens
is
add the
all
rest of
the water.
When
with
the dough
wet dust
off
your fingers
dry
flour,
and rub
sides
the paste into the bowl.

this,
Scrape
again,
the
of
all
dust
your
into
fingers
and make
the
dough
or
a lump
or
well
sift
ball.
Dredge your
flour,
pastry
bread-board
with
flour
put
the
it.
dough
upon
it
and
lightly
over
Ask your mother

or not so
it
or
is
some experienced person whether

of the
right consistency.
There
is
much
difference in various
brands of flour
that only
is
practice
just
can
teach
one
when the dough

stiff.
right.
Do
not get it too
Add
to
flour
very cautiously even

fingers.
should
it
stick
your
Knead the bread

fast
for fifteen
minutes
not
so
as
to
tire
yourself
out of breath,
it
but
steadily
and hard, wwkiag
away from
THE FIRST LOAF.

you
all
13
ball
the time,
turning
the
over
and
around so as to reach every part of the mass.

It
should
leave
the
board
without
stickiness
firm,
fist,
at
the end of this time, be smooth,
xad
elastic.
if
Strike
it
hard with
tight
at
and
yu
the
dent
thus
it
made
fills
up
once,
have kneaded
sufficiently.
flour,
Sprinkle your bread-bowl with
put the
over
dough
the
set,
in
the
bottom,
sift
flour
lightly
top, in
cover with
cold
clean
in
thick
cloth
and
weather,
a
of
moderately
the
warm
but
place,
in
summer,
fire
out
draught,
It
away from the

light
and
sun.
should
in
be
six
in
four
If
hours in
warm
to
weather,
it
in
winter.
set
you wish
have
for break-
fast,
it
at
bedtime, and get up early to work
over for the second rising.
This must not be done

swollen
..lie
until
the dough has
immensely,
and cracked over the top

Flour
the
" crazed "
china.
board
and
knead aj before, now for ten minutes.
Grease
with
two
"brick"
or
round
bread-pans
well
14
MARION HARLAND'S COOK BOOK.
sweet lard or butter,
make out the dough

loaves,
iit
in
two
oblong
in
or.,
round
and
pat
these.
down
the
clean
the
pans to
a
the
fork,
corners.
Prick
tops
with
sharp
let
cover
for
with
cloth,
and
them stand
into
an
hour
before putting
them
the oven.
The oven must be
steady, but
not too hot.
You
it
should be able to hold your bare arm in
while
you
rise
count twenty
very
fast
regularly.
at
it
Should
stout
the
bread
first,
lay
paper over the top to prevent

before the heart
stove
or
it
from browning
not
allow
fresh
is
done.
Do
the
coal
or
range
to
be
filled is
with
in
wood while your bread

will
the oven, or
be "slack-baked."
heat,
Should you need to

a
stick
increase the
put in
or two
of
wood
to
get
up a brisk
blaze.
Do
not
open
the oven for ten
or twelve
minutes after the
bread goes
in,
and very seldom afterward.

to
peep
on.
should
suffice
see
how
at
it
is
getting
If the loaf
rises higher
the back or at
one side than
in
front or
on
the other side.
THE FIRST LOAF,

turn
will
16
jar
the tin
quickly, and
do not
it,
or
it
"fall" into heavy streaks.
If the
oven
is
right,
your
loaves
should
be
done
in
about
thirty-five
minutes.
Set the loaves up on the

leaning against the wall
that
edge of one end,

upright
board,
a
or an
the
air
may
dry
the
bottom,
throw
to
dry cloth over
them and
wrap
in
leave
them
cool.
When
In
quite cold
in a
a clean thick cloth
and keep
this,
tin
box or stone crock.

first
as
in
other
attempts,
let
me
warn you against being disheartened by

partial or
total.
failure,
It
would be
far
more strange
one,
or
were
in
you
a
to
accomplish
lessons,
perfection in
half
dozen
than
if
your
early
efforts
should
be
only
is
moderately
lively
successful.
See that your yeast

the flour good and dry,
implicitly,
and not sour,

directions
then follow
and
think
can engage that the
result
will
not mortify you.
2
BBHAD 8F0NOE ASD BBSAHFAST BBEAD6.
THREAD
^-^
and a
for
raised with
what
is
known
to btk-
crs
as
a "sponge," requires more
time
trifle
more work than the simpler form

have just already given directions.
is
which
it
But
keeps fresh longer,
softer
and more
of
flour
nutritious,
and
second-rate
brand
thus treated produces a better loaf than
when
mixed up with yeast and water
only.
if
Spongenot
an
she
making
essential
is,
therefore,
an
important
in
accomplishment
cook,
be
novice or veteran.
Bread Sponge.
Three potatoes
mealy.
of fair size, peeled
and boiled
Five tablespoonfuls of yeast.

i6
BREAD SPONGE AND BREAKFAST BREADS.
17
One One
tablespoonful of white sugar.

tablespoonful
of of butter.
in
Three cups
the
lukewarm water
were
boiled
which
potatoes
strained
through a coarse
cloth.
One heaping cup
of
sifted
flour.
Put the
potatoes into a large bowl or tray

to
and mash them

or
powder with a potato

While
still
beetle,
a wooden
spoon.
butter,
hot,
mix
in
the sugar and

less
beating
all
to a
lump-
cream. a
Add
few
spoonfuls
at
a
the
time,
flour
the
po-
tato-water
alternately
with
by
the
handful, beating the batter smooth as you go on

until
all
of the
liquid
and
flour
has
gone
in
in.
Beat
yeast.
hard
In
one minute before

hot
pouring
well
to
the
into
weather,
it
is
stir
the yeast a bit of soda no larger than a grain

of
corn
already wet
water.
up
in
teaspconful
of
boiling
Now
whip
up the
batter
with
wooden
18
MARION HARLAND's COOK BOOK.

minute, and
the
spoon for another

made.
sponge
is
Throw a
five
cloth over the bowl
and set by you

the
for
or six
in
hours
to
rise.
If
intend
to
at
bake
the
If
forenoon,
in
make
sponge
in
bedtime.
the
afternoon,
early
the
morning.
When
a
the sponge
flour into
salt.
is
light
sift
a quart
and
cup of
bowl
or
tray with two
teaspoonfuls of
in
Into a hollow, like a crater
the middle of the flour,
empty your sponge-
bowl,
and work the

the
flour
down
into
it.
Wash
water
out
bowl
with
little
lukewarm
If
it
and add
too
flour.
soft,
this to the
dough.
should prove
little
work
too
in,
cautiously,
more
at
If
stiff,
warm
water, a
spoojM
a time until you can handle the
paste easily.
The danger
is
in getting
set
it
too
stiff.
Now, knead and

second,
as
for
risings
first
and
you have already been

will
instructed.
in
This sponge
be found especially useful
making
GRAHAM
Graham
BREAD.
Bread.
19
One
One
One
quart
of
flour.
Graham
flour,
one
cup
of
white
half
cup of Indian meal.

of
half cup
molasses.
of
salt.
Two
Soda,
teaspoonfuls
the size of a pea.
Half the quantity of sponge given in preceding

receipt.
Warm
water for rinsing bowl
about
half
a cup.
Put the brown or Graham

the
bread-bowl.
salt,
flour unsifted into
Sift
into
it
white
flour,
meal
and
and
stir
up well while
in
dry.
Into the
"crater"
sponge,
dissolved
dug out
the
the
middle,
pour
the
warm
in
water,
water.
set
molasses, and
as
soda
hot
Knead
you would
It
white bread,
will
and
aside for the rising.
not
swell
so fast as
for
the white,
it.
so
give
yourself
more time
light,
making
well
When
knead
and
long;
make
20
into

two and
loaves,
then
for
put
hour,
into
well-greased
it
pans
leave
an
or until
size
be-
comes more than twice the

dough.
original
of the
Take care
that
it
does not burn in baking.

it
The molasses
renders
liable
to
scorching.
as
The oven must be

for
steady,
but not so hot
white bread, nor will the
Graham bread be
flour.
done quite so soon as that made of bolted
Turn the pans once while baking, moving them

as
gently
as
possible.
will
If
rudely
shaken
in
or
jarred,
there
be
heavy
streaks
the
loaves.
Graham bread
ought to
is
wholesome and
sweet,
and
be eaten frequently in every family,
particularly
by young people whose bones and
teeth
are in forming.
The phosphates which
the process of "bolt,

flour,
ing" removes to a large extent from white

go
directly to
the
manufacture
of
bone, and
these also
brain.
tend to nourish and strengthen the
TEA ROLLS.
Tea-Bolls.
21
After
either
mixing your
bread
with
in
the
morning
the
with
sponge
or
yeast,
divide
kneaded dough into two

into
portions.
Mould one
a round
ball,
and
set
aside for a loaf as

in
already directed.
of the
Make
a hole
the
it
middle
a
tablehot.
other batch and pour

butter,
into
spoonful of
just
it,
melted,
but
not
Close the dough over
dust your hands and
kneading-board
shortening
with
the
flour
and
is
work
in
the
until
dough
Put
it
elastic
and
ceases to be sticky.
into a floured bowl,
cover with a cloth and set away out of draught
and
undue
heat,
for
three
hours.
Knead
it
again, then,
and wait upon
its rising for
another
as
soft
three
as
hours.
The dough
should
be
can be handled.
When
lightly
face.
it
is
light
for
the
second
time flour
your board, rubbing
in
the flour
and
to
blowing
the sur-
away what does not adhere

Toss the lump dough upon
it
and knead
22

five
thoroughly for
pin and
roll
minutes.
Flour
rolling-
the dough into a sheet not more
than half an inch thick.

cakes
Cut
or
this
into
round
with
biscuit-cutter
sharp-edged
middle,
the
in
tumbler and
the
of
fold,
not
quite in the
form
of
turnovers,
pinching
to
corners
flap
the fold pretty hard
hinder
the
of
Jough from flying up as

jRub
the
rising
proceeds.
the
bottom
lard
soft
and
or
sides
butter.
of
baking-pan
this
with
bit
sweet
clean
Do
with
of
rag
or
tissue-paper,
visiting
every corner of the pan, but not leaving thick

layers
and streaks of
regular
grease after
it.
Arrange
a
the rolls in
rows
in
the
pan about
quarter of an
inch apart.
set
Cover with a cloth and

than
rise
nearer
the fire
let
you dared trust the dough, and

for an
them
two
hour.
Peep
under
the
cloth
or three times to see whether
they rise evenly,

that
all
and turn the

be
equally
pan
around
once
may
exposed to the heat.

is
When
the time
up and the
rolls are puEy
GRAHAM ROIXS BREAKFAST

and
promising,
set
BISCUIT,
23
them
in
pretty quick
oven and bake half an hour, turning the once

never
fast.
pan
in
this
time, and
covering with
clean
printed
paper,
rolls
should
they brown
too
Break the
apart from
one
another
and eat warm.

if
They
be
are also good cold,
anJ
very
the
directions
followed
implicitly,
good always.
Graham
Bolls
Are made by
treating
as
in
the
dough
mixed
for
Graham bread
going
receipt
above and
every
rising
following the fore-
section,
but
allowing
more
time
for
and
baking.
They
are
even better when cold than hot.

Breakfast Biscuit.
Two
One
cups of fresh milk slightly warmed.

quart and a cup of flour
sifted.
Five tablespoonfuls of yeast.
One even
tablespoonful
of white sugar.
salt.
One even
teaspoonful
of
24

Bit of soda as
in
large
as
pea,
dissolrted
hot water.
of
One
tablespoonful
butter,
just
melted,
not hot.
Yolk of one egg beaten
light.
Sift
the flour, salt and
sugar
centre
into
bowl,
in
hollow the
the
milk,
heap
in
the
and
pour
into
it
working
down
the
flour
the
is
liquid
with a spoon or your hands until

Into
a second
thoroughly melted.
hollow pour
the yeast and knead thoroughly for fifteen minutes.
Wrap bowl and

rise
biscuit
it
in
a thick cloth
and set to
chilled
where
will
neither
become
tem-
nor sour over

different
night.
(Study the
kitchen
perature in
parts
of the
and
kitchen closets to the end of finding the best

places for raising
dough and sponge.

bedtime.
Do
work
drill
all this
at
Early in the morn-
ing turn out the dough upon a floured board,

it
for
a minute
into
in
manageable shape;
it
several
finger-holes
and
fill
them
BREAKFAST
BISCUIT.
25
with the melted butter, the dissolved soda and the
beaten yolk of egg.
Pinch the dough hard to stop
the mouths of these cavities, and knead for ten

minutes, carefully at
first,
lest
the liquids should
be
wasted,
and
more
boldly
when they
are
absorbed by the paste.

halt
Roll out into a sheet

floured
rolling-pin
an inch
into
thick
with a
set
cut
round
cakes,
these
;
closely
to-
gether in a well-greased pan

a fork and
let
prick each with

fire
them
rise
near the
light
for half
an hour, covered with a
cloth.
Bake from twenty

a quick
oven,
to
twenty-five minutes in
turning
the
pan
around
once,
quickly and lightly.
Break apart from one anplate,
other
doily
and
or a
pile
on a
throwing
over them.
muffins
clean
small
napkin
rolls
Break
should
open at
table.
Hot
and
never be cut.
One word
with
regard
to
getting up early
for the
in order to give
rising.
dough a chance
second
for
It
is
not a
of
wholesome practice
a
any
woRian
least
all
young
girl
to
be out
16
of

bed two hours
Studying
before she eats
her
breakpro-
fast.
upon
an
empty
stomach
vokes dyspepsia
exercise
in
like
and injures the eyes.

circumstances
Active
debility
tempts
rolls
and
disease.
after
Yet our bread and

at
must be
yourearlier
looked
self
the proper
time.
Have
called
on
biscuit
mornings an hour
than usual.
Rise,
wash face and hands,
rinse
the mouth out and brush back the hair.
Put
on
as
stockings
and
slippers,
such
underclothing
may be needed
kitchen
to
prevent cold, a wrapper
and the
tirely
apron.
Cover your hair enor
with
handkerchief
sweeping
cap.
Before beginning
half-slice
operations down-stairs
eat
of
it,
dry bread or a biscuit. but take

it
You
will
not
relish
all
the same to ap-
pease the empty, discontented stomach.

ing
Hav-
made
out
your
final
rolls
rise,
and tucked them up

return to your chamtoilet.
snugly for the
ber for a comfortable bath and
When
outer again
habited
for
collar,
the
etc.,
day
slip
in
all
except the
the
gown,
on
wrapper
"
BREAKFAST BISCUITS.
and run down
Unless
it
27
to put hot,
the biscuits in the oven.
is
too
they will
get
no
harm
while you finish dressing in ten

in
minutes, just
season to turn the pan.
From
in
the
beginning of
learn
your
to
apprenticeslitp
housewifery,
how
"dovetail" your
duties
neatly into one another.

of
wise accom-
modation
ness
in
parts
and
angles,
of
and
compact-
the
adjustment
" must-be-dones
in
are better than
mere personal strength

fall
the
accomplishment of such tasks as

to
to
women
not
let
perform.
Master
these,
and
the
do
them master you.

and under and
greater.
Weave
little
duties
to
in
among what seem

bread
free
is
be the
a three
While your
rise,
taking
hours'
for
you
are
in
body and
secret of
lies
mind
other things.
The grand
keeping
the art
house well and without worry,

of packing
in
and
fitting
different
kinds of work
and
in
picking up the minutes.
Other things
besides rising dough get on quite as well with-
out your standing by to watch them.
BBEAEFAST BBEADS.
T TNDER
^-^ Lunn, quick
ties
tea.
this
head
may be
classed
muffins,
griddle-cakes,
crumpets, corn bread, Sally
biscuits,
and a dozen other
varie-
of
warm
bread suitable for breakfast
and
They
daily
furnish
bill
a very pleasant
fare,
variety in
the
ular.
of
and are extremely
pop-
Nor
and
are
they unwholesome
if
properly
made
cooked,
and
eaten
by well people.
all
To
kinds
weak and impaired

of
digestive organs
hurtful.
warm bread
are
English MufflnSi
One
quart of sifted
flour.
Two
cups of lukewarm water.
Half a cup of yeast.
BREAKFAST BREADS.
29
melted,
One
tablespoonful
of
butter
but
not hot.
One
teaspoonful of salt sifted
with the
flour.
Sift
the flour
and
salt
into
bowl,
make
and
hole in
the middle and

Stir
pour in yeast
the
all
warm
into
water.
down
when
flour
is
gradually
the liquid, and
in,
beat hard
with a wooden spooa

too
stiff
Should the mixture be

a
little
for
this,
add
more
water.
It should
be about half as thick as bread-dough.

five
Bât for
with
minutes
and
over
set
aside
to
rise,
cloth
thrown
the
bowl,
in
moderately
warm comer.
stir
Early in the morning

into
the melted butter

for
the
leave
in
dough,
for
beat
half
hard
two
the
minutes,
and
bowl
an
hour in
as
covered
warm
place
such
it
on
stool
near the
fire
turning
d.
several
times.
Grease
muffin-rings
well
with
sweet
lard,
arrange them upon

the
fire
greased griddle set over
and
already
warmed (not
really
hot),
30
COOKERY FOR BEGINNERS.

about half-way to the top with batter, and
fill
bake quickly.
When
the dough
firm
fills
the rings
slip
and
knife
If
it
begins to look
on
the
top,
under one and

is
peep at the under

browned,
turn
the
side.
delicately
rings
over with a spatula or cake-turner.
This must
as not to
be done quickly and dexterously,

spill
so
the batter.
quite done,
When
one
wrap a thick cloth about

by
your fingers, take up the muffin-rings one

;
pass a sharp knife around the inside of

to
each,
loosen the muffin,

plate.
and
shake
it
out
upon a hot
cover
Pile
them up neatly and

These
muffins
with
clean
napkin.
must be broken, not

while hot.
cut
open, and
buttered
The
muffins.
English
split,
toast
and
butter
cold
Oinmpetg.
Two Two
One
cups of lukewarm milk.

thirds
of a cup of lukewarm
flour.
water.
quart of sifted
BREAKFAST BREADS.
8i
One
tablespoonful of white sugar.

salt.
Half a teaspoonful of
Two
tablespoonfuls
of melted
butter.
Half a cupful of yeast.
Soda the
size
of
pea,
dissolved
in
teaspoonful of boiling water.
Mix
flour
milk,
yeast,
water,
sugar
receipt.
and
salted
as directed
set
in
in former
Beat hard,
and
to
rise
over night.
In
the
morning
work
the butter and soda, beat up for one

until the
whole minute
out,
mixture
is
light through-
and
half-fill
greased
patty-pans
with
it.
Set these in a baking-pan, cover with a cloth,
and
let
them stand
before
in
warm
them
in
is
place
into
fifteen
minutes
oven.
fifteen
putting
steady
They should be done

minutes
fast,
if
from twelve to
right.
the oven
If
they
brown too
cover them
with paper.
Quick Muffins.
One
quart of sifted
flour.
32
MARION HARLANd'S COOK BOOK.
One
tablespoonful of
salt.
Three cups lukewarm milk.
Two
One
eggs.
tablespoonful of melted
butter.
Two
Sift
teaspoonfuls of baking powder.
flour,
baking-powder
sieve,
and
salt
twice
through
well
the
to
make sure
these
are
light.
mixed together.
all
Beat the eggs very
(By
this
means have a Dover Egg-Beater

It
for
purpose.
less
whips eggs to a lovely froth
with
labor
and
in
less
time
than
any
other yet invented.)

Stir melted
in
butter,
eggs
and
milk
together
flour,
a large bowl, and to this add the

at
cupful
lightly
time,
stirring
very
quickly
and
down toward the middle

hard
of the bowl.
Beat
break
with
oven-
up
one
minute
half-fill
at
the
last,
to
flour-lumps;
greased
patty-pans
in
the
batter,
and then
bake
quick
Turn out and eat while
puffy
and
hot.
BREAKFAST BREADS.
Sally Lunn.
33
(The "Genuine Article.")
One
quart of sifted
of
flour.
One cup
warm
milk.
One
of
warm
water.
of
yeast.
Four large tablespoonfuls
Two
Four
tablespoonfuls of
eggs.
melted
butter.
One
tablespoonful
flour.
of
salt
sifted
with
the
Soda the
size
of
pea,
dissolved
in
teaspoonful
of boiling water.
Beat the
ready
in
eggs
a
steadily four
minutes.
milk,
this until
Have
water,
bowl
the
soda.
warmed
Into
melted
salted
butter
flour,
and
stir
all
is
the
in.
cupful
by
cupful,
Beat
smooth
from
lumps and add
the yeast.
The eggs should now be whipped

with the
three minutes
"Dover," in a cool bowl.
They
will
not froth in a hot or

beat
well
into
warm
one.
When
light,
the
batter,
and then beat up
hard for
full
minute.
wooden
spoon
is
34

Butter a tin cake-mould
If
best for this purpose.

well
in
is
every part, and put in the batter.
there
more
two
than
enough
to
half-fill
the
mould
have,
prepared,
that
the
contents
may
Set
nours for
not overflow in rising.

in at
moderately
warm
bake
place
in
if
for
six
least,
and
then
the
mould
is
three quarters of an hour

loaf,
there
but
one
half
an hour
if
there are two.
The oven must be

at
first.
steady and
not very hot

in
this
Turn the mould twice

oven door
time
keeping the
as
possible.
open as short a time

loaf
is
When
you think the
done,
thrust
part.
If
in,
it
clean
straw
down
into
the
thickest
comes
up as
clean as
Slip a
when
knife
it
went
take out the bread.

it,
around
the edge to loosen
and turn out upside down
on a warm
plate.
slices
Cut
knife
it
in triangular
at table,
holding the
upright
to
avoid
crushing
and
making
heavy.
BREAKFAST BREADS.
Quick Biscnits.
85
One
quart of sifted
flour.
Two
heaping tablespoonfuls of sweet, firm

lard.
Two
Two
One
Sift
cups
of
new milk (warm from the

it.)
cow
if
you can get

of
tablespoonfuls
baking powder.
teaspoonful of
salt.
salt,
flour,
and
tray.
baking-powder
twice
into
bowl
or
With
clean
this,
left.
sharp
turning
Into a
chopping-knife work the lard into
and chopping
hollow in the
until
no lumps are
middle pour the
milk,
working
soft,
the flour downward until you have a

mass,
wet
using
the
chopper
for
this
purpose.
Flour your pastry-board and

the dough
possible,
your hands, make

it
into
ball,
handling
as
little
as
and lay on the board.
Roll out with

half
a floured rolling-pin into a sheet

in
an inch
thickness,
and with very
few
strokes.
Cut
36
into
MARIOi^ fiARLAND^S COOK 13668.
round
cakes,
sift
flour
lightly
over
th^
bottom of a baking-pan, and set your biscuits
just
not
touching
it.
one
another
in
even
rows within
Bake about twelve minutes
in
a quick oven.
The dough
before
it
should
is
have
like
rough
is
appearance
baked,
what
known
as
will
"pebbled morocco."
Too much handling

tough within.
quick
biscuits
make
it
sleek without and
You
can
make
excellent
by
the above receipt, by
substituting Hecker's Pre-
pared Flour for
the
barreled
family flour, and
omitting the baking-powder.
You
will,
however,
milk,
probably be
as
obliged
flour
to
add a
little
more
prepared
"thickens up"
rather
more
than other brands.
4
OTHSE BEEAKFAST BEEAD3.
Griddle Cakes.
IN
send
yeast
making
these, let
quickness
rules.
be the
first,
second and third

thoroughly;
the
is
all
Beat briskly and

ready
to
mix
just to
as
you are
table
cakes
the
turn,
(except
when
used), bake,
and serve promptly.

table,
Have
and
be
your materials on the
measured
ready to
your
hand.
The
off
griddle
must
perfectly clean
just
it
and wiped
with a dry
stove.
cloth
before
you
lay
it
on the
of
Heat
or
gradually at
one
it
side
the stove
range,
bit
and when
fat
salt
is
warm
grease with
fork.
of
fat
pork stuck firmly on a

be
hissing
87
The
should
hot,
but
not
88
scorching,
when
the
batter
is
poured
slip
on.
Before putting the

griddle
to
cakes
hottest
great,
on
part
to fry,
of
the
the
the
stove.
Drop the
batter in
even spoonfuls, and

it.
be careful not to
spill
or spatter
Co.,
M. H.
Phillips
and
of Troy, N.
Y.,
manufacture a griddle with three shallow cups
sunken in an
hinge.
iron
plate
which
are
moves
done
on
When
the
cakes
on
the
lower side the

plate
turn of
a handle reverses the
upon a heated
equal
size
surface.
This makes the
cakes of
and thickness
spatula
in
and
saves
the trouble of
watching,
It
hand, to
the
turn
each
of
one.
greatly
simplifies
process
baking
cakes,
and
lessens
the
heating labor of attending to them.
Be
turn
sure that each cake

it.
is
done
before you
twice-turned "griddle"
is spoiled.
Sour-milk Oakea.
One
quart of "loppered," or of buttermilk.

of
sifted
flour.
Three cups
OTHER BREAKFAST BREADS.

One cup One One
of
39
Indian meal.
of
"rounded" teaspoonful
from lumps.
teaspoonful of
salt.
soda
free
Two
tablespoonfuls of molasses.
Sift flour,
salt
and meal
milk,
into
bowl.
In
another
mix
the
to
molasses
and
soda.
Stir these last
a foam, and
of
pour into the

flour.
hollow
in
the
middle
the
Work
down the
flour into
the liquid with a wooden

batter,
spoon until you have a

with
once.
and beat hard
upward
strokes,
two
minutes.
Bake
cakes.
at
These are cheap, easy and good

Hominy
Oakes.
Two
cups of fine hominy boiled and cold.
(Take the
tough
skin
from
the
top
before mixing in the batter.)
One heaping cup

One
of sifted
flour.
quart of milk.
light.
Three eggs beaten very
40
One One
tablespoonful of molasses.
teaspoonful of
salt.
Rub
the
hominy with the back

all
of a
wooden
spoon until
it
the lumps are broken up.
Wet
little
by
it
little
with the milk and

as
molasses,
Sift
working
smooth
you
go
on.
flour
and
a
salt
together,
and put in next.

before
Beat for
whole
minute
another
adding
very
the
whipped
before
eggs,
and
minute
hard,
baking.
Stir
up well from the bottom before

fresh
putting
griddle.
each,
batch
of
cakes
on
the
These cakes
wholesome and
if
properly
made,
are
tender,
delightful.
G-raham Oakes.
Two
One
cups of Graham
of sifted white.
flour.
One heaping
Three cups
tablespoonful of Indian meal.
of buttermilk,
or loppered milk.
One rounded
teaspoonful of soda.
OTHER BREAKFAST BREADS.
41
Two
One
tablespoonfuls
of
molasses.
sifted
teaspoonful
flour.
of
salt
with
the
Two
One
eggs whipped very
light.
tablespoonful :nelted butter.
Put Graham
and
salted
white
Stir
flour
into
bowl with the Indian meal.

milk,
up
in another
molasses,
soda
and
into
melted
the
butter,
and
flour.
wnile
foaming
to
pour
hollowed
Work
a good batter and beat in the eggs
already whipped to a froth.
Beat one minute and bake at once. This

is
a good standard breakfast hot bread.
EG&S.
"X
TANY
people
do
not
know a
well-boiled
ItX
egg by sight or
is
taste, yet
a fresk egg,
boiled to a nicety,
nutritious
one
of
the simplest, most
of
breakfast
dishes.
Boiled Eggs.
Select the cleanest eggs,

lay
wash them
five
well,
and
them
in
lukewarm
fire
water for
a
minutes.
of
Have ready on the

on a
cover
fast
boil,
saucepan
water
to
and
in
quantity sufficient Into

this
the
eggs
entirely.
put
one
each
egg
at
a time with
spoon,
depositing
gently on the bottom,
and quickly.
if
few
minutes boils an egg thoroughly,
one
EGGS.
likes the white, set
43
to the
and the yolk heated
centre.
Five minutes makes the white firm and
sets
the yolk.
Ten minutes
boils both hard.
Take up the eggs with

wire whisk.
lay a
(also
If
a split
spoon
oi
you have no regular egg

a
dish,
heated
napkin in
in
deep dish or
in
bowl
warmed), put
the eggs as
a nest,
cover up with the corners of the napkin, and
send directly to the

shells
if
table.
They harden
in the
left
long without being broken.
The
the
best
is
way
the
to
manage a
boiled
egg
at
it
table
in
English
small
way
of
of
setting
upright
the
end
top
the
egg-cup,
to
making a hole
admit
the
in
the
large
it
enough
egg-spoon, and
eating
from the
taste
shdl, seasoning as you go on.

are undoubtedly better preserved
Heat and
by
this
method
afford
than
by any
other.
Those who cannot

procure
pretty
gold-washed
spoons, can
cost,
ivory
ones at a
serve
trifling
or small teaspoons will
the purpose.
laid
Spoons smeared with eggs should be
to
44

cold water directly you
soak in
have finished
using them.
Onstard Eggs.
Put the washed eggs in a saucepan of cold

water and
take
let
them
just
come
to a
boil,
then
them
up.
Or, lay
them
in
hot tin
pail,
cover them
with
boiling
water,
put the
top
on the
pail
five
and leave them on the

minutes.
boiling
kitchen table for

water,
Drain
hot
off
the
pour on more
top.
and
about
replace
the
Wrap
it
hot
towel
the
pail,
and leave
eggs.
four
will
minutes
before
dishing
custard
if
the
They
be
like
a soft than
throughout, and
more
digestible
cooked in any other way.
Poached, or Dropped ggs.
Into a clean frying-pan, pour plenty of
boilit
ing water, and

boil
steadily,
teaspoonful
of
salt.
Let
not violently.
iato
Wipe a cup
pour,
dry^
caa-
break
aa
egg
and
very
EGGS.
tiously
45
and
quickly,
on
the
surface
it.
of
the
water.
Avoid spreading or breaking

for
It will
if
sink to the bottom
an
will
instant,
rise
but
the
water
is
boiling
hot,
soon
half
and
be
cooked
in
about
three
and
minutes.
Do
not put
more than three

will
into
the pan at
one time, or they
run
a
into
one another.
Take
and
them
a
up
hot,
with
flat
perforated
in
skimmer
a
If
lay on
of
dish
which
tea-
spoonful
butter
has
been melted.
the
whites
have ragged
knife.
edges, trim neatly with a

all
sharp
salt
When
put a
are done,
of
pepper and
lightly,
bit
hot.
butter on each
egg
and send up very
Eggs on
Toast.
Cut out with

cake
cutter
as
sharp-edged
tumbler or
slices
many round
of
stale
bread as there are eggs to be cooked.

these
nicely,
Toast
butter thinly
cover the
bottom
of a heated dish
with them, and pour on each

of
tablespoonful
boiling water.
Set
in
the
46
MARION harland's cook book.
plate-warmer or an open oven while you poach
eggs as directed in the
last
receipt.
Lay each when done on

pepper, salt and butter, and
a round
serve.
of
toast,
Eggs on Savory Toast,
Toast rounds of
preceding
receipt,
stale
bread
instead
as
of
directed in
but
moistening
as they
them with hot water, pour upon them,

lie
in
the dish, two

to
tablespoonfuls
of
boiling
gravy
left
each
slice.
half-cupful
of
gravy
over from yesterday's roast or stew

of
fat,
skimmed
little
free
heated,
thinned with a very

strained
boiling water,
well-seasoned, then
and
dish.
boiled
up
quickly, as
makes
this a
tempting
Poach
of
toast,
many eggs
as
you
with
have rounds
pepper, salt
and lay on these,

of butter.
and
bits
Scrambled or Stirred Eggs.
Nine eggs.
One
tablespoonful of butter.
EGGS.
47
salt.
little
pepper.
Half a teaspoonful of chopped parsley very

fine.
Break
the eggs
altogether
in
bowl.
it
Put
the butter in a clean frying-pan and set the

range.
on
As
it it
melts,
add pepper,
pour
in
salt
and
eggs,
parsley.
When
at
hisses,
stir
the
and begin
once to
them, scraping the
bottom of the pan from the sides toward the

centre,
until
you have a
soft,
moist mass just

the
firm
enough not to run

heated
it it
over
bottom
it
of
out.
the
dish
on
neat
which
you turn
Make
prefer
into
mound.
Some
people
without the parsley.

everything,
In
rims
effect
serving
of
of
be
careful
that
the
the
dishes
are
perfectly
clean.
is
The
the
or
it.
most
smears
delicious
of
viand
spoiled
vessel
by drops
containing
If
food
on
the
you heap your scrambled eggs on a
plat-
4S
ter

and
lay
parsley-sprigs
around,
making
green fringe or border for the
yellow hillock,
to
you have an elegant

things pretty
dish.
Study
can.
make
plain
when you
Bacon and Eggs,
Fry as
many
slices
of
ham,
as
or
what
are
is
known
as
breakfast-bacon,
there
eggs
to be cooked.
Have
when
they
the clean frying-pan warm,
but
the
not
slices
hot,
the meat
goes
in.
Turn
take
as
brown.
When
done,
the pan over to
the sink or table, remove the

dish
meat
to
hot
and
set
where
it
will
keep warm.
Strain the grease left in the pan through a
bit
of
tarlatan
or
coarse
muslin
into
cup.
Wipe
fat
the frying-pan clean, pour in the strained

return
to
and
to
the
fire.
If
there
is
not
enough
inch
cover
the
bottom a quarter of an
tablespoonful
at
deep,
add
of
butter.
Break the eggs one
a time in
in
a cup, and
carefully.
when
the fat hisses
put them
fiGGS.
4
fried
Few
people like
" turned "
eggs.
it
Slip
a cake-turner or spatula under each as

to
cooks
keep
in at
it
from
sticking.
They
should
not
be
done
about three minutes.
Do
put in
fat with-
more
once than can swim in the

with
out interfering
one another.
Take up
and
rusty
as fast as they cook, trim off ragged
edges
and
rid
lay
on
a
fat,
hot
as
platter.
Drain each to get

it
of the
you take
out of the pan.
When
all
are dished,
lay the
ham
or
bacon
neatly about the eggs like a

all
garnish.
Pepper
be
lightly.
Ham
of
for
this
slices.
purpose
should
cut in small
narrow
Drop sprays
dish.
parsley on
the rim of
the
Baked Eggs.
Put a tablespoonful
of butter until
it'
in
a pie-plate,
and set in the oven

to
six
melts and begins

table
smoke.
Take
it
to
the
and
break
eggs one by one into a cup, pouring each

turn
into
in
the
melted
butter
carefully.
50
Marion harland^s
cooic Book.
Sprinkle with pepper and

of
butter
salt,
put a tiny bit

in
on
each
and
set
the
is,
oven
to
bake
until the
eggs are " set "
that
in
when the
over,
whites are firm and
the yolks
skimmed
but not hard.

should do
If
this.
Four minutes
a quick oven
once.
Send
to
table at
you have a few spoonfuls you

can
strain
of nice chicken
it
gravy,
butter.
and
use
instead of
Scalloped Eggs.
Six eggs.
Half a cupful of nice gravy skimmed and

strained.
Chicken,
turkey,
game and
veal gravy are especially good for this
purpose.
Clear soup
may
also
be used.
Half a cupful of pounded cracker or fine

dry bread-crumbs.
Pepper and
salt.
Pour
get
last
the
gravy into
pie-plate
in
and
eggs
let
it
warm
before
putting
the
as
in
receipt.
Pepper, salt
and
strew
cracker
EGGI^
51
crumbs evenly over them.

Serve in the
pie-plate.
Bake
five
minutes.
Dropped Eggs with White Sance.
Drop or poach the eggs

hot,
flat
put them on a
this
dish and
pour over them
sauce
boiling
hot.
In a saucepan put half a cupful of boiling

water.
Two
or three large spoonfuls of nice strained
gravy.
little
pepper.
of
salt.
quarter teaspoonful
When
ful
this
flour
boils
stir
in
a heaping teaspoon-
of
wet
up
it
smoothly
with
a
Stir
little
cold water to keep
from lumping.
and
and
of
boil
one
minute
and add a tablespoonful
butter.
if
Stir
like,
steadily
two
minutes
longer,
add,
you
little
minced
be
parsley,
like
and
thick
pour
the
sauce
which
should
eggs.
cream, over the dished
52

Omelette.
Six eggs.
Four teaspoonfuls
of cream.
salt.
Half a teaspoonful
little
pepper.
butter.
Two
Whip
minutes
beater.
tablespoonfuls of
whites
in
and
bowl
should
in
in
yolks
together
the
thick
for
four
with
"Dover"
and
and
egg
They
you
be
smooth
pepper.
set
before
beat
cream, salt
Melt the butter
a clean frying-pan,
it
on
one side of the stove where

but not scorch.
it
will
keep warm
Pour the beaten mixture into

to
and remove
place
where
the
fire
is
hotter.
fully
As
may
it
"sets," slip
a broad knife careit,
around the edges and under

find
its
that the
parts of
butter
way
freely
to
all
the pan.
When
turner
lette
the middle
is
just
set,
pass
of
a
the
cake-
carefully
fold
it
under
over
one
the
half
other.
ome-
and
Lay a hot
EGGS,
platter
03
upside
down above
and
the
doubled
firmly,
mass
turn
and holding frying-pan
dish
the latter quickly over, reversing

of
the positions omelette

in
the
two,
and
depositing
the
the dish.
Do
trial
not be mortified should you

omelette.
break your
Join the bits neatly; lay sprays
of
parsley
over
sure
it
the
is
cracks
and
try
another
the
soon.
Be
loosened
it
from
pan
before you try to turn

fast
out; hold pan and dish

flurried,
in
place
will
do not be nervous or
and you
soon catch the knack of dishing

handsomely.
for
the omelette dexterously and

I
have given you ten

It
receipts
cooking
as
eggs.
would
be
easy to
furnish
list
many
of
more without exhausting the

preparing
this
I
of of
ways
food
invaluable
article
for
our
are
to
tables.
have selected the methods

easy and
excellent,
that
at
once
and
adapted
the ability of
a class of
beginners.
BBOILED MEATS.
has been
said
IT
the
that
the
frying-pan
has
all
is
ruined more American digestions than

other
hurtful
agencies
combined.
of
It
certainly true
that while the process
frying
properly
performed
of
upon
certain
substances
does
not
necessity,
make
them unwholeplay
alto-
some
the
too
useful
utensil
does
in
gether
cookery.
important
a part
are
our
National
Broiled
meats
more wholesome,
Certain
more
palatable,
and far more elegant.

never be
fried.
things should
That beefsteak
of
should
never
is
make
the
acquaintance
the
frying-pan
a rule without an exception.
The
best gridirons for private families are the

64
BROILED MEATS.
light,
55
of
double
linked
"broilers,"
made
the
tinned
wire
loops
and
together
material.
at
back
with
of the
led,
same
They
are easily hand-
turned
and
cleansed,
and
when not
in
use
It
may be hung on
is
the wall out of the way.

sizes,
well
to
have two
one
for
large
steaks, the
smaller for birds, oysters, and

to
broil
when
or
there
is
occasion
single
chop
chicken-leg for an invalid.
Beefsteak.
Never wash a steak unless

the dirt
it
has
fallen
in
or met with other accident.

quickly in
cold
In this
case cleanse
water
and
wipe
perfectly dry before
cooking.
fire
Have a
clear
hot
and do not
it
uncover
that part of
the stove above
until
you have
adjusted the steak
on the
broiler.
If
you use
it
it
the ordinary iron gridiron, lay the meat on
the instant
already
fresh
it
goes over the
fire,
but have
warm and rub
the bars
with a bit of
suet.
56
MARION HARLAND's COOK BOOK,
When
let
the meat has lain over the coals two

to
"sizzle,"
minutes and begins

the
turn
it
and
it
other
side
cook
as
long.
it
Watch
begins
continually
drip.
and turn
this
whenever
to
Do
care,
quickly to
fall
keep in the
the
fire
juices.
If
these
should
lift it
in
in
spite
of
your
a
for
an instant and hold over

the
plate
or
dish
until
smoke
creosote
is
gone.
are not
Broiled
meats
flavored
with
uncommon, but always

of
detestable.
is
The knack
it
boiling a steak well

it
to turn
so often
and dexterously that

nor scorched.
will
neither be
smoked
Ten minutes should cook

is
it
rare,
if
the
fire
right
and the
steak
not
very thick.
Cut
with a keen blade into the thickest part

the time
is
when
red-
up.
If
the heart
is
of a rich
brown
not
dish.
the livid purple of uncooked flesh,
carry broiler and meat to a table where stands
hot
Lay
a
the
steak
on
this.
In
saucer have
cut into
liberal
tablespoonful
of
butter
bits,
and with
these
rub both sides
BROILED MEATS.
of
57
the smoaking steak, leaving unmelted pieces
on
the
top.
Sprinkle
salt
it
also
on both
half a
sides
with pepper and

ful
about
as
teaspoonfor a
of salt
and a
All
third
this
much pepper
large
steak.
must be done
the
steak,
quickly.
Before you begin to

the butter
cook
prepare
and
dish
measure the
closely.
If
salt
and pepper.
have not
a
Cover
the
you
block-tin
dish,
dish-cover,
lay over the
steak another
oven,
made
very
hot
in
the
and
set
both with the meat between them in the plate-
warmer,
or
will
i.
in
an open
oven, or
somewhere
where
it
keep hot for three minutes.

e.
Serve
possible
put
on
the
table
as
hot as
and
on
warm
plates.
Unless
you
have a hot water dish, do not send the steak

into
the dining-room until
all
have taken their
places.
Sometimes steak
head over
basket.
I
it
is
tough.
You shake
the
your
as
it
comes from
butcher's
know
of
an enterprising meat merto
chant
who
objected
wealthy
customer
58

have choice cuts.
for
because he would
willing
to
He
as
was
the
pay
double
:
them,
but
sell
worthy
seller
observed
"
We
must
second-
best cuts, and
he'd ought to
take his turn."

it it
Like
is !
sin,
tough steak ought not to be, but

to
If
your turn
board,
it
take
it
has come> lay
on a clean
it,
some hours before cooking

sides,
and hack
tolerably
on both
knife,
criss-cross,
with
to
sharp
taking
care
not
cut too deeply.
Rub
both sides very well with
the strained juice of a lemon,

in
it.
and
set the
meat
a cold
place until
you
if
are ready
to cook
it
Do
this
over night,
you
want
is
for
breakfast.
Very tough,
eatable
fibrous
this
meat
some-
times
made
by
process.
Mutton
or
Lamb
fat
Ohops.
Cut
off
most
of
the
and
all
the
skin.
clean
bone an inch
smaller
in
length will project
from
the
end
when you have pared
away the tallow and skin which would have

cooked into rankness and leather.
BROILED MEATS.
Put as
59
it
many chops on
hold,
the broiler as
broil
will
conveniently
beefsteak.
and
as to
you
see
if
would
it
Cut into the

it is,
largest
is
done.
If
lay
the
chops
on
a
;
heated
butter,
dish set over a
pot oi boiling water
pepper
and
salt
them,
and
cover
them
up
while you cook the rest.
Serve
as
soon
as
the
last
is
cooked,
as
they lose flavor with standing.
Lay
sprigs
of
parsley
around
the
edges
of the dish
and scatter a few over the chop?

in
which must be arranged

end next
to
neat rows, a small
a large.
Broiled
Ham.
Cut even
Co.'s
slices
from a cold boiled Ferris
&
"Trade Mark" ham.
Divide these into
obJong pieces about an inch and a half in width,
and
cate
broil
quickly over
clear
coals
until
deli-
brown touches the

in
slices
here and there.

Broiled
Lay
order on a hot
dish.
ham
is
appetizing,
toast,
and hould be accompanied by dry

buttered
lightly
FEIED MEATS.
Larded Liver.
'TT^HE
*-
butcher will slice

to
the
liver,
it
or
show
up,
,
you how
it
do
it.
When
will
is
cut
lay
in
cold water in which

salt.
has been stirred
a teaspoonful of
blood.
This
draw out the
Cut
long
wide.
fat,
raw
a
salt
pork
of
into
strips
finger
and
quarter
an
inch
thick
and
In half an hour's time

the water, spread
lay
it
take the
liver
from
out on a clean dry cloth,

over
the
slices
another
cloth
and
pat
holes
gently to
dry
them
thoroughly.
liver
60
Make
an inch apart in the
with a pen-knife or
FRIED MEATS.
sharp
skewer, and
stick
in
61
the
equal
pork
strips.
They
both
should
sides.
protrude
an
distance
on
As
clean,
fast
as
they are
{not
ready,
lay
them
in
a
all
warm
set
it
hot)
frying-pan.
fire,
When
let
it
are
in,
over
the
and
fry
rather slowly in the fat that will run out from
the pork "lardoons."

slices,
In five minutes turn the
and
again ten
minutes
later.
Let the
liver heat quite slowly for the first

If
ten minutes.
indigestible.
it.
cooked
fast
it
is
hard
and
Allow about twenty-five minutes
for frying
Take
it
up with a
fork,
draining off
every
drop of grease against the side of the pan as
you remove
platter.
each
piece,
and
dish
on
hot
Put a half a teaspoonful

each
slice.
of
tomato sauce on
hot.
Serve without gravy and very
Veal Outlets (Breaded).
Whip two
pie-plate.
eggs light and

cutlets,
pour them into a
Turn the
one
by
one,
over
"
62
Marion harland^s cook book.

every part
is
in this until
coated.
In another
dish spread evenly a cupful of rolled or pounded

cracker, very fine
and
dry.
Turn the
them
of
"
egged
cutlets over in this to
encrust
well.
Meanwhile four large spoonfuls

or nice clean
beef-dripping
at
sweet lard
in
must
one
be
melting
of
frying-pan
side
the
range.
When
the
cutlets
are
all
fire.
breaded,
move
the
pan directly over the

a lively
lie
As
many
the fat begins

cutlets
five
hiss,
it
put
in
as
as
can
in
without
crowding.
In
minutes
turn
them with
care, not
to loosen the
crumbrapid
coating.
After another five minutes
of
frying, pull the
pan
to
a spot where the cook-
ing
will
go on slowly, but regularly.

turn
In ten In
minutes
the
cutlets a
second
time.
another ten minutes they should be done.
Understand!
The
first
fast
cooking
sears
the surface of the meat and forms the breading

into
a firm
crust
that
that
keeps
follows
in
the
juices.
The slower work

thoroughly without
cooks the veal

fibres.
hardening the
PRlED MEATS.
Lift
^3
the
all
cutlets
carefully
from
the
pan,
draining
the
grease from each,

dish
set
and keep
a
pot
of
hot
in
covered
over
boiling water until all are done.
Always put tomato catsup or tomato

in
sauce,
some form, on the
table with veal cutlets.
Sausage Oakes.
>
Break
roll
off
bits in
of
sausage
meat
of
of
equal
size,
them
and
the
palms
clean
flat
hands
cakes.
into
balls
pat
in
them
into
Arrange them
too fast)
until
in
frying-pan and
fat,
cook (not
their
own
nicely
for
turning them twice
they
are
and
frying
If
evenly
browned.
The time allowed
them depends on
large,
the size of the cakes.

fifteen
they are not
minutes should be enough.
Serve on a hot dish, without gravy.
Smothered Sausages.
Prick "link" sausages
that
is,
those done
up in
skins,
in
fifteen
or
twenty places, with
64
MARION harland^s coOk book,

put them in a clean frying-pan
half
a large needle;
in
which
is
a
ta.:.
teacup
full
of
hot
water.
iloU
sausages over in this several

closely.
times and cover

lid
If
you have not the

that
fits
of
pot
or
of
o.
tin-pa:l
the
frying-pan,
use a pie-dish turned upside down.
Set
the
for
pan
where
the
water
Lift
wi'J
bubble
slowly,
ten minutes.
the cover then,
and
roll
the sausages over again two or three
times,
to
wet
them
up
ten
at
thoroughly, leaving
that
them
Cover
with
again
the
sides
were
down.
longer.
and
cook
minutes
intervals
Turn
them twice more,

cover,
of five
minutes,
and
let
them steam four minutes before
taking them up.
They
will
be plump, whole,
of
tender
and well-done, and

dry.
the bottom
in
the
pan be almost
hot dish.
Lay
neat
rows
on a
Esh
Soak a pound
water.
Balls.
of
it
cod-fish
all
night in cold
Change
lukewarm
in
the
for
morning, and cover

three
with
water
hours
more.
FRIED MEATS.
A'âs...
It,
68
scraping
off
the
it
salt
and
fat
put
it
into
sauce-pan,
cover
let
it
well with water just
blood-warm,
quite boil,
and
simmer
it
that
set
is,
not
two hours.
Take
up, pick out the
bones
aside
and
to
remove
the
skin,
and
the
fish
cool.
When
tray.
perfectly cold chop
it
fine
in a
wooden
fish,
Have
ready, for
a cupful of minced
nearly two
cupfuls of potato boiled and
mashed
very smooth.
salt.
Two
Add
tablespoonfuls
of
milk
worked
into
the fish while hot.

also,
when
until
the
free
potato
has lumps,
been
the
rubbed
from
beaten yolk of an egg.

well with a
Work
silver
this in
wooden or
spoon.
little at
Now
a
stir
in
the chopped
all
fish,
time, mixing
soft
together until you have
mass
which
you
can
handle
asily
66
Drop a
floured
tablespoonful
of
the
mixture
on
pastry board,
hands,
roll
it
or a floured dish.
fish
Flour
into
it
your
a
ball,
the
and
potato
and pat
as
into a cake, or
make
as
as
round
marble.
Lay these
you form
and when
them
all
on a dish dusted with
flour,
are
made
out,
set
in
cool
place
until
morning.
Half an hour before breakfast, have

six
five
or
great spoonfuls of sweet lard hissing hot in

frying-pan
or
at
doughnut-kettle.
Put
they
of
in
the
balls
few
time,
turn
as
color;
take
them
out
when
a
they
hot
in
are
tanny
in
brown, lay them in

plate,
all
colander set
and keep warm
the open oven until
are fried.
A
Two
Breakfast Stew (rery nice).
pounds
of
lean
beef.
(The "second
best cuts "
may be
used here.)
A A
quarter of a medium-sized onion.

tablespoonful
of
browped
flour.
FRIED MEATS.
67
Half a teaspoonful each of minced parsley,
summer
savory,
and sweet marjoram.

will
lie
As much
dime.
allspice
as
on a
silver
One One
teaspoonful of Halford sauce.

saltspoonful
of of
made mustard.
pepper.
One
saltspoonful
Strained juice of half a lemon.
Cut
the
meat
into
pieces
an inch
square.
Put
pan
it
with the chopped

a
pint
of
onion into a saucewater;
with
lukewarm
at
cover
closely
and
half.
cook
slowly,
least
two
hours
and a
to
boil
The meat should
not be allowed
hard at any time, and when done, be

it
so tender that
is
ready to
fall
to
pieces.
salt
Pour the stew into a bowl, add the

pepper,
and
cover
it
and set in a cool place until
next morning.
Then put
over a quick
stir
it
back into the sauce-pan, set

fire,
it
and when
it
begins to
boil,
in the
spice
and herbs.
(The
latter
may
68
be bought dried and powdered at the druggist's

if
you cannot get them

Boil
fresh.)
up sharply
flour
five
minutes.
The
should be browned the day before,

it
by spreading on
the
on a
tin plate
and setting
to
this
it
stove,
stirring
constantly
keep
is,
from
set
burning
tin
black.
in
Or a
a hot
stir
better
way
to
the
plate
oven, opening the

it.
door
plan
flour
now and
to
then to
It
is
a good
of
brown a good deal

at
say
it
cupful
time,
and keep
etc.
in
a glass jar
for
thickening gravies,
Wet up
a heaping tablespoonful of this with

of
three tablespoonfuls
juice,
cold
water,
the lemon-
mustard and Worcestershire sauce.

stir
Rub
smooth and
well
into
the stew.
Boil two
minutes longer to thicken the gravy and turn

out into a deep covered
dish.
This
dish.
is
a good dinner,
as
well
is
as
breakfast
teaspoonful of catsup
an improve-
ment.
8
WHAT TO DO WITH
"
LEPT-O VEE8."
a single chapter,
the
various
call
A VOLUME,
^
instead
of
might
of
be
written
upon
the
of,
methods
preparing
what
French
usually
"rechauffes"
and
as
we speak
con-
temptuously,
" warmed-over "
meats.
to
Cold
very
are
at
meat
is
seldom
tempting
tongue,
except
the
hungry.
well
tea.
Cold
ham
and
poultry
enough on picnics and as
a side-dish
At
a
breakfast
they are barely admissible

tolerable;
for
for
simple
luncheon
dinner
hardly excusable.
of
At
the
first
and
last
meal
the day, the stomach craves something hot

relishable.
''dfe
and
told
me, once,
with
strong
disgust
70
in

the
remembrance, that
when her
to
husbanci
visit
took
her
on
the
wedding-trip
his
mother,
frugal
Massachusetts
matron,
they
were set down within half an hour

arrival,
after their
left
to
lunch
before.
on a cold
eel-pie
from
forty
the
years
day
The
daughter-in-law,
of the
later,
spoke feelingly
impression
of niggardliness
and inhospitality made on her
mind by the
"If she
not have
incident.
had
even warmed
it
up,
should
said.
felt
so forlornly homesick,"
she
"But cold
I
eel-pie!
Think
heartfelt
is
of it!"
confess
to
sympathy with
the
complainant.
There
a suggestion of friendli-
ness and home-comfort in the " goodly smell " of

a steaming-hot entrie set before family or guest.
It
argues
fed.
forethought
for
those
who
are
that
to
be
are
We
have
the
that
consciousness
we
expected
and
somebody
has
visible
cared
welthin
enough for
come.
slabs
of
us to
slices
make ready a
of
Pale
cold
mutton,
and
the
corned
beef
cannot,
with
best
WHAT TO DO WITH
intentions
this.
"
LEFT-OVERS."
the caterer,
71
on the part of
convey
The summing up
of this lecture, is:
Neither
despise unlikely fragments left
over from roast,
baked or boiled, nor consider them good enough

as they are without "rehabilitation."
We
other
will
begin
with a dish the mention

often than
of
which provokes a sneer more
any
known
to civilization.
EasL
Rid cold corned or roast beef

and
gristle,
of fat,
skin
tray
and
mince
it
in
wooden
with a
is
sharp
chopper
than
until
the largest
of
piece
not
more
an
eighth
an
inch
square.
With two
cupfuls
of
this
mix a cupful
of
mashed potato
beater or
rubbed
smooth with a potato
wooden spoon.
well
if
Season
with
pepper
and
salt
if
the
beef be fresh,
corned use the
salt
sparingly
and pepper
well.
72

Set a clean frying-pan on the stove with a
cupful
of
beef
gravy
all
in
fat.
it
from
which
you
have skimmed
if
the
Clear soup will do

If
you have
no
gravy.
you have neither,
pour into the pan a half-pint of boiling water
and
ter.
stir
into
this
three
tablespoonfuls
of but-
When
boil,
the butter-water (or gravy) reaches
the
add a half-teaspoonful of made mustard.

in the
Then put
scraping
sticking
meat and potato and

of
stir
the
bottom
five
the
or
pan
to
prevent
for
It
minutes,
until
you have
yet
to
bubbling-hot mass, not
stiff,
nor
semiboiling
liquid.
must have been brought

it
heat and kept at
about
five
minutes,
stir
cooktoss
ing
so
fast
that
it
you
have to
and
constantly lest
should scorch.
hot
dish,
Heap
plates.
on
and
eat
from
hot
Hash
Oakes.
Having prepared
^side
until
cold,
the
hash
as
above set
flat
it
when mould
into
cakes
WHAT TO DO WITH
as you
"LEFT-OVERS."
roll
73
flour.
would sausage meat, and

to
in
Heat nice beef-dripping

pan,
lay
in
a boil in a fryingfry to
the
cakes,
and
light
brown on both
sides.
Beef OroqnetttB.
You can make

moulding
it
these
rolls
of
the
cold
hash by
a half
in
into
about
three and
inches long,
diameter.
floured
and rather more than an inch

these
Roll
over
to
and
over
on
dish
or board
get them smooth and the
regular in
shape;
flatten
ends by setting
each upright on the floury dish, and put enough

dripping in the pan to cover them
as they
lie
on their sides
before they go
in
in.
it.
It
should
be
very hot
Roll over carefully in the fat as they brown,

not
in to
spoil
the shape.
;
Do
fast
not put too

as they are
many
done
the pan at once
as
take
all
them up and
lay in a hot
jieatly
colander until
flat
are ready.
Arrange
on ^ heated
îsh and serve.
74
A
Cut
thick,
slices
Mutton Stew.
cold
of
mutton
half
an
inch
trim away fat
and skin and divide the

squares
lean
meat into
neat
about
an
inch
across.
Drop a
nut
in
piece of onion as large as a hickory-
cupful Strain
of
water
water
onion
and
boil
fifteen
minutes. muslin,
the the
this
If
through
hard
a
to
bit
of
squeezing
extract
the flavor.
Allow
cupful of water to
less
two
cupfuls of meat.
less
you have
mutton use
of
water;
if
more increase the quantity
liquid.
Pour the water
into
clean
full
saucepan and
of
when
it
boils
add two
tablespoonfuls
butter cut into bits and

in
rolled
over and over

will
browned
flour
until
no more
adhere to
the butter.
Stir
this in
with a
little
pepper and
of
salt,
pinch
juice.
of
mace
and a
teaspoonful
in
lemonmeat.
side
Boil
up once and drop

let
it
the
Cover closely and
simmer
at
one
WHAT TO DO WITH
oi
"
LEIT-OVERS."
never quite
75
boiling,
the
ten
stove,
almost,
but
for
minutes.
into a deep dish and
Turn
serve very hot.
Minoed ICatton on Toast.
Trim
off
skin
and
in
fat
from
slices
of
cold
mutton and mince

witn
a chopping-tray.
Season
pepper and
a
clean
salt.
Into
frying-pan,
pour
cupful
of
mutton-gravy
which
a
little
has
hot
been
water
skimmed
and
well,
mixed
with
strained
through a
bit
of
coarse
muslin.
When
browned
water,
this
boils,
wet
teaspoonful
of
flour with
three tablespoonfuls of cold

of
and a teaspoonful
tomato or walnut
of
catsup, or half a teaspoonful

sauce.
Worcestershire
stir
Rub
in
out
all
the
lumps and
Boil
into
the
well
gravy
the
frying-pan.
in
up once
before putting
the mutton.
As
all
soon as the mixture bubbles and smokes
over,
it
draw
will
it
to
one
hot.
side
of
the
quite
range
boil;
where
keep
but
not
76

it
cover
closely,
and
let
it
stand iive minutes.

insipid
Warmed-over
mutton
becomes
when
cooked too much.

Before the mince
the bread.
is
put into the pan, toast

slices
If
Cut thick
off
frora
a stale
loaf,
and trim
the
crust.
you
would
have
them look
a
particularly nice, cut

biscuit-cutter.
them round with

to
cake
or
Toast
until
lightis
brown,
cooked.
and
keep
hot
the
mince
Then
butter
lay
the
toast
on
heated
platter;
the
rounds
well
on
both
sides,
and
pour on each a tablespoonful of boiling water.
Heap
a great spoonful
piece.
of
the
minced mutton
on each
The mince
yet
should not be a
as
to
stiff
paste,
nor
dish.
so
soft
run
all
over
the
for
cupful of
gravy will
be
enough
three
cupfuls of meat.
Some
chow
in
people
fancy a
little
green pickle or
chow
the
chopped
very
while
fine
and
mixed
Others
with
mince
cooking.
WHAT TO DO WITH
think
of
"LEFT-OVERS."
7^
the
dish
improved
of
by
the put
addition
in
teaspoonful
it
lemon-juice
fire.
just
before taking
from the
Devilled Untton.
Cut even
fat.
slices
of
cold
mutton, not too
Stir together
and
melt in a clean fryingof
pan two tablespoonfuls

one of currant or grape
butter
and
jelly.
When
for
it
hisses
lay
in
the
mutton
and
heat slowly
five
turning
or
several
until
times
minutes,
the
slices
are soft
and very
hot,
but
not
until
they begin to crisp.
Take
out
the
meat,
lay
set
on
warmed
boiling
dish,
cover
and
over
water.
To
the
butter
and
jelly
left
in
the
pan
add three tablespoonfuls of vinegar,
A A
small teaspoonful
of
made
salt.
mustarl.
quarter spoonful of
78
MARION HAELAND
Half as
Stir
COOK BOOK.
as
much pepper
you have
salt.
together over the
fire
until they boil,
and
pour on the meat.
Cover three
minutes over boiling water, and serve.

Devilled, or Barbecued
Ham.
Slice cold Ferris
&
Co.'s
"Trade Mark" ham,
lean
and
fat together,
and lay in a clean fryinggrease that runs from

lean
is
pan.
it
Fry gently
it
in the
as
heats,
until
the
soft,
the fat
clear
and beginning to crisp

slices
at
the edges.
a
Take out the
with a fork, lay on
warmed
dish
keep hot over boiling water.

left
Add
to the fat
in the frying-pan:
Four tablespoonfuls of
vinegar.
small teaspoonful of
made mustari.
will
lie
As much
pepper
as
easily
on
a silver half-dime.
Stir until
it
boils,
then pour on the ham.

covered over the boiling
Let
it
stand
five
water for
to
minutes
before sending
the table.
WHAT TO DO WITH
"
LEFT-OVER? '
79
Ohioken Oroqaettes.
One cup
One One
of cold
chicken,
minced
fine.
quarter cup of pounded

teaspoonful
of
cracker.
cornstarch, wet
up
in
little
cold
water.
One
One
egg.
tablespoonful
ot butter.
salt.
Half a tablespoonful of
good pinch of pepper.
Half a cupful of boiling water.
Mix minced chicken and

in a
crumbs
together
bowl with
water
set
salt
and pepper.
a clean saucepan,
the
fire.
Put the boiling
in
add the butter and

the butter
is
over
stir
When
corn
melted
stir
in
it
the
wet
starch.
Boil and
until
thickens.
in
Have the egg beaten
light
it.
a bowl
well,
and
and
pour the hot mixture upon
Beat
mix with the minced chicken.

fectly cold
Let
it
get peras
di-
and
make
into
croquettes
rected for beef croquettes.
80

But
oil
these
in
a well-beaten
egg, then in
fine
cracker-crumbs instead of
flour,
and
fry,
few at a time, in a mixture half-butter,
half-lard
enough
drop of
it
to
fat
cover
them
well.
Drain
as
off
every
from eaeh
croquette
all
you take
up,
and keep hot
until
are done,
Serve bot and at once.
DINNEE DISHES.
T AM
*
amused
and yet made
tho'ightful
by
the fact
that so
many young housekeepers

pleasure
learn
in
write to
me
of
their
to
cake-making
to
and
their
desire
how
as
compound
what
are
usually
known
" fancy-dishes," for

loaf-cake,
some sending
cookies
least
excellent
receipts
and doughnuts, while few express the

in
interest
drift
soups,
meats
and vegetables.
thoughts re!
The
minds
of
of a
the
dear
creatures'
me
rhymed
setting
"If
forth
had " which

a
little
read years ago,
how
a
boy
of
would
pastry,
have
if
he
with
could,
taffy,
house
built
floored
ceiled
with
sugar-
plums,
and
roofed
with
81
frosted
gingerbread.
"
82
Marion harland's cook book.

a cook
In engaging
of
all,
one
does
not
ask,
first
?
"
Can you get up handsome

understand
desserts
but,
"
Do you
bread-making
and
baking, and the
management of meats, soups,
and other branches of plain cookery?"
The same "plain cookery"

which the family health and
turn.
is
the
pivot on
comfort rest and

to
If
you would qualify yourselves

it
be-
come thorough housewives,

that as
is
as
essential of
this,
you should master the principles

that
musician
should
be
able
to
read
the notes on the

tolerably as
staff.
Some
they
as
people do play
by
ear,
but
less
is
are
never
of
ranked
music.
students,
much
professors
"Fancy" cookery
embroidery
is
to
the
of
real
thing
what
to
the
art
the
seamstress.
She who has learned how

deftly
find
to
use her needle

band,"
stitches
will
upon
"seam,
gusset
and
the acquisition of
matter.
is
ornamental
an
easy
stitch
Skill
in
Kensington
fitting
and
satin
of little
value in
one to
do
"fine," which, is
also
useful sewing.
DINNER DISHES.
I
8')
am
to
sorry
to
add
that
my
rich
observation
goes
ers
prove that
more American housekeepand

cake
thir
can
make
delicate
excellent soups.
Sonp Stock.
Two pounds
One pound
coarse lean beef, chopped almos;
as fine as sausage-meat. of lean

of
veal
also
chopped.
or
Two pounds
bones
(beef,
veal,
mut
ton) cracked in
several places.
Half an onion chopped.
Two
or three
stalks
of
celery,
when yov
can get
it.
Five quarts of cold water.
Meat and bones should be raw, but

jve on,
if
yoii
bones
left
from underdone beef or mut-
you
may
crack
(no
it
and
salt
add
them.
in
at
Put
all
the ingredients
clean
pot,
or pepper)
a large
cover
closely
it
and
set
one side
of the
range where
will
not get
really hot
under two hours.
This
gives
the water
time
84
to

draw out
the
juices
of
the
stir
meat.
Then
remove to a warmer
place,
up well from
longer.
the bottom, and cook slowly five hours

It
should
softly
never
boil
hard,
all
but
"bubbleFast
the
bubble"
and steadily
fibres
the while.
in
boiling toughens the

juice
and keeps
of the
meat which should form the body
of the
soup.
When
fire,
the
time
in
is
up,
lift
the
pot from
the
throw
heaping
table-
spoonful of
salt,
and a teaspoonful of pepper,

into
and
pour be
out
a
your
"stock-pot."
or
jar,
This
with
should
stout
stone crock
cover,
and be
it
used
free
for nothing
else.
See that
all
is
from
grease, dust
and
smell,
scald
out with
hot water and soda,
then with clean boiling water just before pouring in the soup, or the hot liquid
may
a
crack
it.
Put on the
until
cover and
set
in
cold place
next day.
take
off
Then
fat
every particle
of
the
as
caked
drip-
from the
for
top.
You can
Soup
that
use
this
ping
frying.
has
globules
of
DINNER DISHES.
grease floating on
the surface
is
85
unwholesome
and slovenly.
Strain the
skimmed
liquid
through a colander,
squeezing the meat

of
hard to extract every drop

the tasteless fibfes
nutriment
Throw away
and bones when you have wrung them dry.

This
process
should
give
you about three
quarts of strong " stock."
Rinse your
jar
well
it
and
pour
back
the
strained stock into
to
be used as the foun-
dation of several days' soups.
Season
in
it
highly
and keep on the

I
in
cold
place
to
warm weather
ice.
hope you
will
not
fail
set
up a "stockIt
pot."
Every family should have one.

matter
of
makes
and
the
easy.
really
good
soups simple
Olear Soup with Sago or Tapioca.
Soak
tapioca
water.
half
a cup
of
in
German sago
a
large
or pearl
of
four
hours
cup
put
cold
An
hour
before
dinner
quart
86
of

your
soup-stock
to
on
boil.
the
stove
it
and
is
bring
quickly almost
in
When
the
to
hot, stir
the
raw white
and
shell
of
an egg,
the
and,
stirring
frequently
prevent
of
egg
from catching on the bottom

fast
the pot, boil*
ten minutes.
off
Take
cloth,
and
strain
through
a clean
thick
wrung out
in
in
hot water and laid like a
lining
cloth,
your colander.
will
Do
not squeeze the
or you
muddy
the soup.
strained,
Return
saucepan,
in
the
liquid,
when
to
;
the
stir
which must be
tapioca
perfectly
clean
the
soaked
and
teaspoonful
of
minced parsley, and

the side of the range.
If necessary,
simmer
half
an hour on
add a
little
more seasoning.
When
irou
you have made nice clear soup once,

if
may,
a
you
like,
color
the
second supply
ffith
little
is
" caramel- water."
This
made by putting a
tablespoonful
it
of
fire
sugar in a tin cup and setting

until
it
over the
bubbles,
breaks up
into
brown
then
DINNER DISHES.
pouring
si
87
few tablespoonfuls
it
of
boiling
water
tablewill
on
it
and stirring
in
until
dissolved.
clear
spoonful of this
give
lavor.
a quart of
color
soup
fine
amber
all
and
not injure the
Send
soups in to table very hot.
Jnlieime Soup.
One
quarter of a
as
for
firm
slaw.
white cabbage, shred
cold
One One One
small
thin
turnip,
peeled
and
cut
into
dice.
carrot,
peeled and cut into strips like
inch-long straws.
teaspoonful
of
onion shred
fine.
Three
raw tomatoes, peeled and
cut
into
bits.
One
tablespoonful
if
of
minced parsley, and,

three stalks of celslices.
you can get
it,
ery cut into
thin
Use a sharp
knife for
little
this
work and bruise
the vegetables as
as
possible.
88
MARION HARLAND S COOK BOOK.
When
all
are
to
prepared,
put
them
in
hot
water enough
cover them, throw in a tea-
spoonful of salt and cook gently half an hour.
Clear a quart
the
ful
last
of
soup-stock
it
as
directed
in
receipt,
and color
with
a teaspoon-
of Halford sauce,
or walnut catsup. are tender,
When
into
the vegetables
turn them
colander
or
to
drain, taking
care
not
to
mash
in
break
them.
Throw away
the water
vege-,
which they were
boiled,
and add the
tables to
the clear hot soup.

to
Taste,
or salt,
determine
if
it
needs more pepper
and simmer
all
together gently twenty
minutes before turning into the tureen.

White Ohicken Sonp
(Delicions).
tough
fowl
can
be
converted
it
into very
for
delicious
dishes
it,
by
boiling
first
soup
and mincing
In boiling
for
it
when
allow
cold, for
croquettes.
of
it,
quart
cold water
it
each pound of
will
chicken,
and
set
where
heat very slowly.
DINNER DISHES.
If
89
the
fowl
be
quite
old
do
not
let
it
reach a boil gently four
under two
hours longer.
hours,
then boil very
Throw
take
it
in
a tablespoonful of
fire,
salt
when you
from the
turn chicken and liquor

all
into a
bowl and set in a cold place

off
night.
Next day skim
the
fat,
strain
the broth
from the chicken, shaking the colander to

this
well,
do
cro-
and
put
aside
the
meat
for
quettes or a scallop.
Set three pints

with
of of
the broth
over the
fire
teaspoonful
chopped
let
it
onion, season
boil
with salt and pepper, and

hour.
half
an
Line a colander with a thick
cloth,
and
strain the liquid, squeezing the cloth to get the

flavor
of the
onion
Return the strained

with
a
tablespoonful
boil.
soup to
of
the
saucepan,
minced
parsley,
and
bring to a
Meanwhile, scald in a farina

of milk, dropping into
it
kettle a cupful
a bit
of soda tlie
Stir into
size
of a pea.
this
when
hot^
tablespoonful
ol
90

wet
cornstarch
it
up
with
it
cold
into
milk.
Wh
bowl
in
light.
thickens
scrape
out
which
Beat
you
all
have
two
eggs
whipped
together well, and stir in, spoonful by
spoonful,
a cupful of the boiling soup.

the
in
Draw
range,
let
it
soup
the
pot
to
one
of
side
of
the
stir
contents
the
bowl,
and
stand
but
not
boil
three
minutes
J'-^'fore
pouring into the tureen.

Ohickeu and Bioe Sonp
[s
made
as
di
white chicken soup, but with the

four
tablespoonfuls
to
of
rice,
addition
soft,
boiled
and added
the
chicken
liquor at
the
as
same time with the

directed,
parsley.
etc.
Then proceed
with milk, eggs,
Tomato Soap.
Add
a quart of raw tomatoes, peeled and

sliced,
or
a can of
stewed
tomatoes,
of
and half a small onion to a quart

stock,
and stew slowly one
hour.
DINNER DISHES.
Strain and rub through
91
a colander ^nd sel
again over the

Stir
in
fire.
tablespoonful
into
of
butter cat
up
oi
and
flour.
rubbed
tablespronful
tablespoonful
cold water.
of cornstarch
wet up with
Season
boil
to
taste
with
pepper
and
salt,
once more and pour
out.
Bean Soap.
Soak one
lukewarm
quarts
of
pint
of
dried
beans
all
night la
water.
cold
In
the
morning add three

a
water, half
pound
of
nice
salt pork, cut into strips, half
an onion chopped,
Set
at
and three stalks of

one
side
it
celery,
cut small.
it
of the
will
fire
until
is
very hot, then

let
it
where
cook
slowly,
and
boil
four hours.
Stir
is
up often from the bottom, as
bean-soup
apt to scorch.
before dinner,
set
An
hour
a colander over
anothw pot and rub the bean porridge througk
92

stout
the holes with a

the skins
in the
wooden spoon, leaving
colander.
fire,
Return the soap to the

spoonful
of
flour,
stir in
a table-
of
butter
rubbed
in
tablespoonful
and
simmer
gently
fifteen
minutes
longer.
Have ready
of strips
in
the tureen
stale
a double handful
bread,
fried
like
or
in
squares of
doughnuts
dripping, and
drained dry.
Also,
half a lemon,
peeled and
sliced
very
serve.
thin.
Pour the soup on these and
Soup Maigre (without Meat).

potatoes,
Twelve mealy
peeled
and
sliced.
One One
quart
half
of tomatoes
canned
or fresh.
of an
onion.
Two
One
stalks
of celery. of
tablespoonful
minced parsley.
of
Four tablespoonfuls
rolled
butter,
cut up and
in
flour.
One
tablespoonful
dissolved in
of
cornstarch
water.
wet and
cold
DINNER DISHES.
93
One lump
of white
sugar.
will
Three quarts of cold water

Parboil
in
be needed.
minutes
well.
the
sliced
potatoes
to
it
fifteen
enough
this
hot
off
water
cover away.
them
Drain
toes,
and throw
onion,
Put potaparsley
tomatoes,
ceiery
and
on
in
three quarts of cold water, and cook gently
two hours.
Then rub them

turn the
all
through
pot,
a colander,
re-
soup to the
taste
drop in the sugar,

salt,
season
to
with pepper and

the
boil
up
once and take

floured butter,
off
scum before adding the

this
is
and when
dissolved,
the
cornstarch.
Stir
two
is
minutes
for
if
over
the
fire,
and
your
it
soup
will
ready
too,
the table.
Very
be
good
prove,
the
directions
exactly
followed.
When
instead
celery
of
it,
is
out of season,
little
you can use

of
celery,
or,
essence
salt.
what
is
better, celery
MEATS.
ONE
youngest
sat at
of
the
I
most
comico-pathetico
is
true
stories
of
know
that
of
a boy, the
a large family, who, having always

table,
the second
knew nothing
experi
oi
mentally of the choicer portions of chicken

turkey.
Being invited
out
to
dinner as
first
tht;
guest of a playmate, he was asked,

present,
ferred."
of al5
"what
part
of
the
turkey he
pre
"The
stuff"
carker" (carcass), "and a

(stuffing),
little
of the
"if
you please,"
replied the
poor Mttle fellow, with prompt politeness.

It
was
his
usual
ration,
and
in
his
igno-
rance,
he craved nothing
94
better.
MEATS.
ITie
entries,
95
pupil in
cookery who enjoys lossing up

rechauffes, but can-
and devising dainty

the
not
support
thought
of
joints
handling
of
raw
chickens
meat,
is
and
big-boned
butcher's
hardly wiser than he.
It is
a
of
common
the
fit
fallacy
to believe
art
is
that
this
branch
culinary
uninteresting
of
drudgery,
plain
only for
the
hands
the
very
hired cook.
lies in
Anotner mistake, almost as prevalent,
supposing that she can, of course, perform the

duty properly.
skill
There
a
is
room
for
intelligent
in
so
simple
process
is
as
roasting
a or
piece
of
meat,
nor
the
is
task
severe
repulsive. to
Practically, it
to
far
more important
than to be
profi-
know how
do
this
well,
cient
in cake, jelly,
and pudding making.
Boait Beef.
Have a
grate.
steady,
moderate
heat
fire
in
the stovemea<is
Increase
the
when the
thoroughly warmed.
96
Lay the
baking-pan,
of
beef, skin side
uppermost, in a clean
over
it
and
dash
all
two
cups
salt
boiling water in which
a teaspoonful of
sears
has
been
dissolved.
This
the
surface
slightly,
and keeps
in the juices.
Shut the oven door, and do not open again

tor
twenty
minutes.
Then, with
ladle
or
iron
it
spoon dip up the salted water

the
top
of
and pour
every
over
the
meat, wetting
part again and again.
Eight or ten
ladlefuls
should be used in this "basting," which should be repeated every fifteen minutes for the next
hour.
Allow twelve minutes

beef.
to
each pound of
meat in roasting
Do
baste,
not swing the oven door wide while you
but
slip
your hand (protected by an old

left
glove or a napkin) into the space

half-open
door,
by the
the
it
and
when you have wet
surface of
the roast quickly and well,
shut
up again to heat and steam.
A
to
little
care in
this
respect will
add much
the flavor and tenderness of the beef.
MEATS.
Should
one
side
97
or
of
it,
the
back, brown
more
the
to
rapidly
than
the
rest,
turn
the
pan
dry
in
oven,
and
should
the
in
water
another
up
few
spoonfuls,
tea-kettle.
pour
cupful
from the
About
twenty minutes
is
before
the
to
time for
the oven-
the roasting
door,
up,
draw the pan
and
sift
flour over
the meat from a flour
dredger or a small sieve.

the
flour
Shut the door

abundantly,
until
browns, then
baste
and
dredge again.
In five
minutes,
or
when
the
this
dredging
is
brown, rub the top of

teaspoonful
of
meat with a good

quickly and close
butter, dredge
the door.
If
the
fire
is
good,
will
in
few
the
minutes
surface
a
of
nice
brown
cooked
take
froth
encrust
the
table,
meat.
Lift
the
pan
to
the
side
up
the
beef
by slipping a strong
under
it,
cake-turner cr broad knife

firmly with
platter.
holding
it
fork,
and transfer
to
heated
98

Set
in
the
plate-warmer,
or
over
boiling
water,
while you
make the
gravy.
Gravy (brown).
Set the pan in which the meat was roasted,
on the range when the beef has been removed

to
dish.
Scrape
toward
the
centre
the
browned
in
flour
from sides and bottom and dust

your
boiled
little
more from
has
is
dredger
as
until
you
the
stir.
If
the water
of
hot,
away
bottom
boiling
stir
the
pan
exposed, add
the the
little,
directly
from
is
teakettle
and
until
the
gravy
of
consistency of
rich
cream.
Pepper to taste and pour into a gravy boat.
While
give these directions, I

of
may remark
made
thick-
that few people
nice
taste
beef.
like
ened gravy with

stead,
roast
Many
the
prefer, in-
the
red
essence
which
in
follows
dish.
the
carver's
knife
and
settles
The
~'-
carver should give
each person
helped hir
her choice in this matter.
MEAtS.
I
d&
am
thus
explicit
with
is
regard to roasting
substantially
beef because
the
all
process
meats.
the
same
with
Dash
for
scalding
water
over the piece
put
down
slowly
;
cooking in this
first,
way
heat
rather
at
increasing
;
the heat as you go on

the oven open as
little
baste faithfully
keep
as
may be and
dredge,
then baste, alternately, for twenty minutes, or

so,
before dishing the
meat.
Boast Mutton.
Cook exactly
wish
a
as you would beef:
but
if
you
the
made
gravy,
pour
it
first
from
baking-pan into a bowl and set in cold water

five
minutes, or until the fat has risen to the
top.
Skim
off
all
of
this
that
you can
It
is
remove
without disturbing the dregs.

tallow" not for
the
fire,
" muttonbut
very
human
good
for
chapped
hands,
stomachs.
Return the gravy to

if
thicken,
add boiling water,
needed,
and
stir until
smooth.
loo
MARION HARLAND^S COOK BOOk,

currant,
Always send
or
grape
jelly,
around
with mutton and
lamb.
Boast Lamb.
Cook two minutes

you would mutton.
send in with
it,
less
in
the
pound
than
Instead of gravy, you can
if
you choose
Mint Sauce.
To two
tablespoonfuls of chopped
of white
mint, add
a tablespoonful
thirds
sugar and
nearly two
of a cup
of
vinegar.
in
Let them stand

cool
together ten
minutes
table.
place
before
sending to
Boast Veal
Must
be
cooked
twice
as
long
as
beef
or
mutton, and very well basted,

fibrous
the flesh being
and
dry.
To
the
made gravy add two
teaspoonfuls
of
stewed and strained tomato, or

catsup,
one tablespoonful of tomato
and
cook
one minute before pouring into the gravy-boa
MEATS. Roast Turkey, Chicken or Duck.

It
lOr
would not be possible

directions
for
me
you
to
write
preto
such
as
would
enable
to
pare a fowl for cooking.

learn
Yet
advise
poultry.
you
how
to
draw and dress

if
Watch
else
the process clobcly,
you have opportunity, or
ask some experienced friend to instruct you.
For the
fowl
is
present
we
will
suppose
pan.
that
our
it
ready for the roasting

breast
boiling
Lay
a
in
tenderly,
uppermost,
pour
bountiful
cup of
if it
water, slightly
salted,
over
if
it,
be a chicken
or
duck,
two
often,
cupfuls,
turkey, and roast,
basting
about
the
twelve
minutes for each pound.
When
on
one
breastbone
browns, turn
this
the
fowl
the
side,
all
and
as
colors,
on
other,
that
may
be
done evenly.
Dredge
once
the
with
roast,
flour
fifteen
minutes before taking up

this
and
when
browns, rub
all
over
with
tablespoonful
of butter.
Shut up ten minutes longer
and
it
ready for dishing.
Chop the
liver
and soft parts of the gizzard

roasted
which
have
been
with
the
fowl-
102
fine,

and
it
Fricasseed Ohicken.
stir
into
the gravy while
you
are
making
Cut up a full-grown fowl
into
joints,
divid-
ing the back and breast into two
pieces each.
salted,
Lay
half
these
in
cold
water, slightly
for
an hour.
the
Wipe dry with a

of
salt
clean cloth.
In
bottom
pot
scatter
handful
of chopped fat
ful
pork, with half a teaspoon-
of
minced onion.
On
this
lay the
pieces
of chicken.
Sprinkle a double handful of pork

half
on the top with another

onion,
teaspoonful
of
pour in
all,
fit
carefully,
enough cold water

top,
It
to
cover
on a close
and set the pot

should
not boil
where
it
will
heat slowly.
least.
under one hour at

then,
Increase
gentle
the
boil
is
heat,
for
but
keep at
very
another hour, or
until
the
chicken
will
tender.
The
time needed for
cooking
depend on
the age of the fowl.
Fast stewing will harden
and toughen
it.
When
fork
done, take
out
a
the
chicken
dish,
with
and
arrange
on
warm
covering
MEATS.
103
plate
and keeping
it
hot
in
the
to
warmer
left
or
in
over boiling water.
Add
the gravy
the pot two tablespoonfuls of chopped parsley, a heaping

tablespoonful
of
butter
half
cut
up
in
the same quantity of

of
salt,
flour,
a teaspoonful
and
Stir
a
to
quarter
a boil.
of
teaspoonful
of
pepper.
Meanwhile, beat
of
up
an egg in a bowl, add a teaspoonful

starch,
corn-
and a small cupful of milk, and when
these are mixed, a cupful of the boiling gravy.
Beat hard and pour into the pot where

rest
is
the
take
of
the gravy.
Bring to a quick
fire
boil,
at
once
from
the
and
it
pour
stand
over over
table.
the
chicken.
Cover
and
let
hot
water three minutes before sending to
Smothered Ohicken.
The chicken must be

as
for
it,
split
down the back

and wiped dry.
pour
broiling,
washed well
in
Lay
in
breast upward,
a baking pan;
in
two cups of boiling water,

a
heaping
which has been

of
butter,
dissolved
tablespoonful
104
MARION HARLAND S COOK BOOK.

CLVv,r
and
with
fitting
another
exactly
pan
the
turned
edges
upside
down
and
of
lift
the the
lower one.
cover
Cook slowly
baste
half
an hour,
with
the
and
plentifully
butter
for
water in the pan;
cover
again
and
again,
leave
twenty
once
mintues
more.
another
Baste
and
an
if
yet
more
the
in
quarter
of
see
hour.
it
Try
chicken
with
fork
to
is
done.
An
for a
hour and ten minutes
should
last
be
enough
a
in
young
fowl.
Baste the
butter;
time with
leave
tablespoonful of
the
cover
longer
and
before
be
oven ten
minutes
It
transfer-
ring to a hot dish.
should
of
fine
yellow brown
all
over, but crisped nowhere.
Thicken the gravy with
a a
tablespoonful
little
of
salt
browned
and
flour,
wet
up
in
boil
water,
pepper
to
taste,
up once
and
pour
a cupful over the chicken, the rest into a gravy

boat.
There
is
no
this.
more
delightful preparation of
chicken than
MEATS.
Boiled
105
Com Beef,
water
for
off
Lay
in
clean
cold
five
all
or
six
salt.
hours when
you have
it
washed
a pot
the
Wipe and put

in
into
and
cover
deep
cold
water.
Boil gently
twenty-five
minutes
per
the
it,
pound.
fire
When
set in
done,
take
the
pot
from
and
the the
sinlc
with the meat in
while you
Strain a
make
sauce.
large
cupful
it
of
the liquor into
a a
saucepan
and
set
over
the
fire.
Wet
tablespooniul of flour
up with
stir
it it
cold
in
water, and
when the
spoonful
liquor
of
boils,
with a great
before
butter.
Beat
smooth
adding the juice of a lemon.

dish.
Serve in a gravyall
Take up
it,
the beef,
letting
in
the liquor
drain from
and
send
for
on a
hot platter,
(Save the
pot-liquor
bean soup.)
Boiled Mntton.
Sew up
of in
the leg
net
of
mutton
in
stout piece
lay
it
mosquito
a pot
or of "cheese
cloth;"
and coyer several inches
deep
with
106
boiling
salt,

water.
Throw
in
tablespoonful
to
of
and
cook twelve minutes

the
cloth
the
in
pound.
it
Take up
with
the meat
and
dip in very cold water.

dish
Remove
the bag and
the meat.
taking
Before
sauce,
up the
mutton,
make
your
using as a base a cupful of the liquor
dipped
from
the
the
pot.
Proceed
with
this
as
you did with
drawn
butter sauce for the

of
corned beef, but instead
the
lemon
if
juice,
add two
them.
If
tablespoonfuls of capers
not,
you
of
have
the
same quantity
chopped
green pickle.
11
VEGETABLES.
f N attempting
J.
to
list
make out under

of
receipts,
I
the above
heading,
have
laid
down my pen
agement.
supplied
several
times
in
sheer discour-
The number and

by
for
variety of esculents
the
American
market-gardener
treaI
would need
tise
a just mention of each, a

larger
several times
than a
our volume.
of
have, therefore,
tables
in
selected
few
the
vege-
general use on our tables, and given
the
simplest
and
most
approved
methods
of
preparing them.
As
preface
transcribe
from
"Common
Sense in the Household"
"Rules applicablb
TO TBB COOKING OF AU. VeGBTABLBS."

107
108
MAKION HARLANDS COOK BOOK.

as
Have them
Pick
over,
fresh
as possible.
wash
well,
and
cut
out
all
de-
cayed parts.
Lay them when

cooking.
If
peeled in
cold water before
you
boil
them put
little
salt
in
the
water.
Cook
steadily
after
you put them on.
Be
sure they are thoroughly done.

well.
Drain
Serve hot!
Potatoes (boiled).
Pare
starch
them
or
thin
with
in
sharp
greatest
knife.
The
meal
lies,
quantities,
nearest to the skin.

for
Lay
in
clean cold
water
one hour,
if
the potatoes are newly gathleft
ered.
for
Old potatoes should be

several
in the watei
will
hours.
If
very old, they

all
be
the better for soaking
night.
New
potatoes
require half an hour for boiling, and the skins

'are
rubbed
off
with a coarse cloth before caey
VEGETABLES.
are cooked.
109
Those stored
for winter use should
be boiled forty-five minutes.
Wipe each dry

kettle of
before dropping
water,
in
them
has
into a
boiling
which
been
mixed a heaping tablespoonful of

Boil
the
steadily
until
salt.
a fork will go easily into
largest.
off
Turn
on
its
the water by tipping the pot over

in
side
the
sink,
holding
the
top
on
with a thick
cloth
wrapped about
at
your hand,
of
and leaving room

.cover for
the
to
lowest edge
the
the water
escape,
but
not for a
potato to slip through.
Set the pot uncovered on the range; sprinkle
a tablespoonful of
salt
over the potatoes, shakit
ing the pot as you do this, and leave
where
they
will
dry
off,
but
not scorch,
for five
minutes.
Mashed Potatoes.
Boil
as
directed
in last
receipt,
off,
and when remove the
the
potatoes
have
been
dried
no
pot
to
MARION HARLAND^S COOK BOOK.

the
sink,
or
table,
break
and
fork,
whip
or a
them
split
into
powder with a four-tined
spoon.
When
whipped
fine,
add a great spoonful

thoroughly,
salting
to
of
butter,
in
taste
as
you go on.
ready
a
Have
and beat
cup
of
milk
is
almost boiling,
in until
the potato
soft
and smooth.
Heap
in
a deep dish for the table.
Onions
(boiled).
Remove
the sleek,
of
boiling,
the
outer
layers
skins.
until
you
reach
silvery, crisp
Cook
in plenty
salted
water,
until
tender.
Forty
minutes should be
are
sufficient,
unless the onions
very
old
and
large.
Turn
off
all
the
water;
add a cupful
from the
tea-kettle with
one of
utes.
warm milk and stew
gently ten min-
Heat, meanwhile, in a sauce-pan, half a cupful
of
milk
with
large
tablespoonful
of
butter.
Drain
the
onions
in
hot
chem
colander.
VEGETABLES.
turn
IH
dish,
salt
them
into a heated
deep
and
pepper
lightly,
and pour the
boiling
milk and
butter over
them.
nearly so rank
Onions cooked thus are not

of flavor
as
when
boiled
in
but one water.
Tomatoes (stewed).
Put ripe tomatoes into

water directly from the
cover closely for five
a pan, pour
boiling
kettle,
upon them, and
minutes.
The
skins will
then come
off
easily.
When
away
them
"the
all
are peeled, cut
them
up, throwing
unripe parts and the cores, and put

clean
salt.
into a
saucepan with
half
tea-
spoonful of
Stew twenty minutes before adding a heaping tablespoonful of butter, one teaspoonful of
white sugar
a
little
(for
dozen
large
tomatoes) and
minutes,
pepper.
Stew gently
fifteen
and
serve.
Scalloped Tomatoes.
Scald,
skin,
and
cut
each
crosswise,
into
112

three
in
two or
of butter
pieces.
Jtist melt
teaspoontul
a pie-plate,
or
pudding-dish,
and
bit
put into this a layer of tomatoes.

of butter
salt,
Lay a
lightly
on
each
slice,
sprinkle
with
pepper,
and white sugar, and

or
cover with
Fill
fine
dry
with
cracker,
bread
layers
crumbs.
of
the
dish
alternate
tomato
crumbs,
top,
it.
having a thick coating of crumbs
on the
all
and sticking tiny "dabs"
of
butter
over
Bake, covered, half an hour.

pan,
Take
used
off the tin
or whatever
you
have
to
keep
in to
the steam, and

table.
brown nicely before sending
Beets.
Wash
skin,
if
well,
taking
will
care
not to
while
scratch
in
the
as
is
they
" bleed "
cooking
this
cut or broken.
boiling
Cook
if
in
water
or
an
five
hour
and
as
a half
their
young, three, four
hours
age increases.
Drain, scrape
off
;
the
skins,
slice
quickly
with a sharp knife
put into a vegetable dish,
VEGfiTAfiLES.
113
of
and pour over them a

with
half a cupful of
vinegar,
to
two
tablespoonfuls
little
butter,
heated
boiling,
and a
salt
and pepper.
in a
Let them stand three minutes covered
warm
place before serving.
Green Peas.
Shell
and
leave
in
in
very cold water

plenty
of
in boiling, half
fifteen
minutes.
water.
Cook
salted
They should be done

in
an hour.
get rid
dish,
Shake gently
of
hot
into
colander
a
to
the water;
turn
salt
heated
deep
stir
in
sprinkle with
and pepper, and
fast
and
lightly
with a fork, two tablespoonfuls of
butter.
Eat while hot

String Beans.
Do
not cook these at
all
unless you are wil-
ling to
take the trouble of "stringmg" them.

knife
With a small sharp

and
blossom-tips,
cut off the
stem
tough
then
trim
away
the
Il4
fibres
Marion harland*s cook

from the sides carefully,
fioOK.
and
cut
each
bean into inch-lengths.
Lay
in
cold
in
water for half an hour.

boiling
Cook
one hour
salted
water,
or until the
beans are tender.

Drain,
peas.
butter
and
season
as
you
would
String
slovenly,
beans
unequal
half-trimmed
and
cut
into
lengths are a vulgar-looking,
unpopular dish.
Prepared as
have directed,
they are comely, palatable and wholesome.
SqnasL
Pare, quarter, take out
the seeds, and lay in
cold
water for half an hour.

in
Boil
hot
salted
;
water thirty minutes

long
if
for
summer squash
twice as
the " Hub-
bard " or other varieties

used.
of winter
squash are
squeeze
into
Take up
in
piece
by
piece,
and
gently
clean
pot,
cloth,
put
back
the
empty dried
and mash quickly and smoothly
with a wooden spoon.
VEGETABLES.
Stir in
115
a heaping tablespoonful of butter for
one large squash, or two small ones. Season with

until
pepper and
hot, then
salt
heat and stir
smoking
dish
and serve.
Oanliflower.
Trim oS leaves and cut the
stalk
short.
Lay
Tie
in
it
ice-cold
water for half

bit
an hour.
up
in a
of white
pot,
netting.
deej>
Put
into salted
clean
cover
with
boiling water.
Boil
steadily,
not hard, one hour and ten
minutes.
Before taking
of boiling water
it
from the
fire,
put a cupful
in
a sauce-pan.
Wet
cold
a heaping teaspoonful of corn-starch with
water,
and
stir
into
the boiling until
it
thickens.
ter,
Then add two
tablespoonfuls of but-
and when
this is well stirred in, the strained
juice
of a lemon.
Remove
the net from the cauliflower, lay in
116

deep
dish,
and
pour
over
it
the
the
drawn
lemon
butter
juice
made
into
by the
tartare.
addition
of
satice
Egg
Slice
it
Plant.
crosswise,
salt
and about an inch thick;

water for one hour with a
slice to
lay in
plate
brine.
strong
on the topmost
keep
it
under the
This
will
draw out the

of
bitter
taste.
flat
Put a cupful
pounded crackers into a

and pepper.
eggs
in
dish and season with salt
Beat
bowl.
the
yolks
of
two
a shallow
Wipe each
in
slice of
roll
the egg plant dry,

it
dip
it
the egg, and
over and over in

in
the crumbs.
pan,
it
Have ready heated

lard,
a fryingin
some sweet
fine
and fry the vegetables
to a
brown.
slice
is
As
each
set
done,
lay
it
in
hot
colander
in
the
open
dried
oven,
off.
that
every
drop of grease
hot platter.
may be
Serve on a
VEGETABLES.
Spinaoh.
117
Wash
of
very carefully, leaf by
leaf,
to get rid
sand
and
dust.
Lay
to
in
very cold water

Boil forty-five
until
you are ready
cook it
minutes; drain in a coiander and chop fine in

a wooden
spoonfuls
spinach),
tray.
Beat then three great tablebutter

(this
of
for
peck
of
a teaspoonful
salt,
of white
little
sugar, and half
as
much
with a
pepper.
Whip
all
to a soft green
pot.
mass and return
to the
empty
As you
rich
stir
it
over the
if
fire
add a cupful of
it
milk cream,
you
have
dish.
whip
thin
up
hard and turn into a deep
Cut two hard-boiled

and lay
in order
eggs
into
slices,
on the spinach when
dished.
12
DESSEETS.
TTNGLISH
-'
is
cooks would
Sweets."
call
this
"A
with
Chap-
ter
on
"Dessert"
them
usually applied to fruits, nuts, etc.
Webster
defines
the word
service
thus
fruit
"A
of pastry,
or sweetmeats at
the close of an entertainment; the last course

at the table after the
meat."
Without dwelling
fruit
upon
the
fact
that
when
and coffee are served
they follow pastry
or puddings or sweetmeats,
of
we
take advantage
that
the elastic definition and

of the family
assume
is
the
dessert
dinner
a single prep-
aration of
" sweets."
The
too-universal fie will not appear

118
on our
DESSERTS.
menu.
I
119
its
am
tempted to wish
manufacture
lost
arts.
might soon be numbered among the Bayard Taylor once said that "If
slain its
Rum
had
thousands
slain
in
America, Pork-fat (fried)

thousands."
and Pies had
their ten
The
average
pastry
of
our
to
beloved
self-exile
land
if
would drive a Patrick Henry

were obliged to eat
it
he
every day.
Nor could
one of a dozen inexperienced cooks manipulate

puff-paste as
it
should
be handled in order to
Dexterity of motion and
be flaky and tender.
strength of wrist are needed for this operation,
such as belong only to the trained cook.
The
custards
more
and
wholesome
trifles,
and
plain
daintier
jellies,
and
puddings
we
have
things
to
selected
from
the vast variety of sweet

are adapted
known \o our housewives,
the powers of novices in

of
cookery, and not
unworthy the attention
adepts.
Boiled Oastard.
I'his
IS
the
base
of so
many
nice "fancy
120

is
dishes," and
that
to
itself
so excellent and
popular
we may
it
properly lay the properly as
knowledge how
foundation-stone
prepare
the
of dessert making.
One
Five
quart of fresh, sweet milk.

eggs.
of sugar.
salt.
One cup One

One
quarter teaspoonful of
teaspoonful of essence of vanilla, lemon
or bitter almond.
Heat the
milk to a boil in a farina
kettle,
or in a tin pail set in a pot of boiling water.
In
warm weather put a
bit of
soda no larger
it
than a pea in the milk.

beat the eggs in
scalding,
While
is
heating
is
bowl.
salt
When
the milk
add
the
and
sugar,
and
all
pour
the
the hot liquid upon the eggs,

while.
vessel,
stirring
Beat up well and

keeping
boil.
return to the inner

in
the
water
or
the
outer at a
in
hard
Stir
two
;
three
times
the
first five
minutes
afterward, almost constantly.
DESSERTS.
hx _ quarter of an hour
it
121
ouÂi to be done,
but of this you can only judge by close observation and practice.
The
yellow
;
color
changes
from
deep
to
creamy
the consistency to a soft richness that

it
makes
spoon,
drop
the
slowly
and
heavily
like
from
the
and
mixture
eggs,
tastes
a custard
instead of uncooked
sugar and milk.

it
When
If
you
have
done
right
once,
you
recognize these signs ever afterward.
underdone, the custard

;
will
be crude and
break.
watery
if
it
overdone,
it
will
clot or
Take
when
quite
right
directly
to cool,
just
at
the turn
from the
fire,
and pour
into
a bowl
before flavoring with the

boiled custard as
essence.
With a good
the beginning
desserts.
we
First
can
make
scores
of
delightful
among
these
we may
Onp
Onstard.
place
Fill
small
glasses
nearly to the top with
cold custard.
122
MARION HARLAND'S COOK BOOK,
Whip
the whites of three eggs
stiff.
Beat in three teaspoonfuls of bright-colored

jelly-currant,
if
you have
it.
Heap a
tablespoon of this
mMngue
it
on the
surface of each
glassful.
Set in a cold place until
goes to
table.
Floating Island.
Fill
glass
bowl
almost
to
the top with
cold
boiled
custard and cover with a

last
mMngue
made
jelly
as in
receipt.
Do
to
not whip in the

color the frothed
so
thoroughly
as
whites.
It
is
prettier
dish
when the
bright red
specks just dot the snowy mass.
Frosted Oustard.
Make
cold,
nice
custard
it,
let
it
get
perfectly
and
pile
on
instead of the whipped egg,
a
it
large cupful
of
grated
cocoanut,
sprinkling
on
carefully,
not to disturb the custard.
Eat with sponge cake.
DESSERTS.
Blano-mange.
123
Like custard,
idea,
this
is
the base
the
elegant
central
or
fact
is
of
of
numberless
in
its
com-
pounds, and
delightful
simplest form.
One package
Three pints
Cooper's
gelatine.
of fresh,
sweet milL
One even
One One
cupful of
white sugar.
of
salt.
half teaspoonful
teaspoonful of vanilla or other essence.

pea, put into the milk.
Soda as large as a
Soak the gelatine three hours

cold water.
farina kettle.
in a
cupful of
in
Then heat
the milk
(salted)
When
gelatine.
it
is
scalding,
fire,
stir
in
without taking
the vessel from the

Stir
strain
it
the sugar and soaked

it
three minutes after
is
boiling
into
hot,
and
through a coarse
get
cloth
bowl.
Let
almost
a
cold
before
adding
cold
the
flavoring.
;
Wet
in
clean
mould with
and
set
water
ice,
pour
the
blanc-mange
until firm.
on
or in
a cold
place
124

cloth
drip,
Dip a
will
in
liot
water,
wring
until
it
not
wrap about
flat
the
mould,
turn
bottom upward on a
tly
dish,
and shake gen-
to
dislodge the contents.
Eat with powdered sugar and cream.
Chocolate Oustard.
Five minutes before taking the custard from

the
fire,
add to
it
three heaping
tablespoonful
of grated
Baker's chocolate rubbed to a paste

cold milk.
coffee
color.
with a
is
little
Stir until the mixture
of a rich
Turn
nilla
out,
and
when
cold,
flavor
with
va-
and put into
glasses.
Whip
meringue,
the whites of three eggs to a smooth
beat in
three tablespoonfuls of pow-
dered
ture.
sugar,
and heap
upon the
brown mix-
Chocolate Blanc-mange.
(Our
French
scholars
will
say
that
this
should be termed " Brun-mange")
Mix with
the
soaked
gelatine
four heaping
DESSERTS.
tablespoonfuls of Baker's chocolate, grated, and
into the
rected.
125
stir
di-
scalding milk, and treat as above
In straining, squeeze the bag hard to

all
extract
vanilla
the coloring matter.
Flavor
with
Ooffee Blano-mange.
Soak the
gelatine
in
cupful
of
strong,
clear black coffee, instead of the cold water,
and
proceed
as
with plain
blanc-mange, using
no
other flavoring than
the coffee.
Tea Blanc-mange
Is
made
in
the
same way by
mixed
substituting for
tea.
the water
very strong,
Eat
with
powdered sugar and cream.

Pineapple Trifla
One package
of gelatine.
Two
One
cups of white sugar.

small
bits.
pineapple,
peeled
and cut
into
One-half teaspoonful of nutmeg.
126
MAKION HARLAND'S COOK BOOK.

Juice and grated
peel of a lemon.
Three cups of boiling water.

Whites
of four
eggs.
in
Soak the gelatine four hours

cold water.
a cup
of
Put into a
bowl with the sugar, nutmeg,
lemon-juice,
and
rind
and
minced
pineapple.
Rub
wooden
covered,
the fruit hard into the mixture with a

spoon,
and
let
all
stand
together,
two hours.
it
Then pour upon

stir
the boiling
is
water
and
until the
gelatine
dissolved.
Line a colander with a double thickness of

clean
it,
flannel,
and strain
the
mixture
through
squeezing
the
full
and wringing
flavor
the cloth hard, to

fruit.
get
until
It
of
the
it
Set
on
ice
cold,
but not until
is
hard.
should
be
just
"jellied"
to
around
the
the
edges,
when you
begin
whip
whites
of the eggs in a bowl set in ice water.
When
DESSERTS,
they are
quite
stiff,
127
beat in a
spoonful
at a
time
the
gelatine.
Whip
it
a minute after adin perfectly.
ding each supply to mix
Half an hour's work with the

give you
to eye
"Dover"
will
a white spongy
taste.
mass, pleasing alike
and
Wet
sponge
to turn
a mould
with
cold water,
ice
put in
the
and
it
set
on
until
you are ready
out.
This
is
a delicious
strawberries,
dessert
For pineapple
substitute
raspberries, or peaches.
Simple Snsao.
fine,
Two
cups of
of
dry bread cruniba.
Three cups
chopped apple.
One cup
One
much
of
sugar.
of
teaspoonful
allspice.
mace,
and
half
as
Two
One
teaspoonfuls of butter.
tablespoonful
of
salt
Butter a pudding-dish and cover the
bottom
128
with crumbs.
Lay on
sprinkled
these a
lightly
thick
layfe*
ai
minced
spices
apple,
with
salt
and
nits
more
up.
heavily with
all.
sugar.
Stick
of butter over
Then more crumbs, going

all
on
used
in this order until
the ingredients
are
The
top
layer
should
half
be
crumbs.
Cover
closely,
and bake
an
hour.
Re-
move the cover and

of
set on
the upper grating
the oven
in
until
nicely
in
browned.
it
Send
to
table
the
dish
which
was
baked.
Sanoe for the Above.
Two Two
cupfuls of powdered sugar.

tablespoonfuls
of butter.
Half teaspoonful of mace or nutmeg.

Juice (strained) of a lemon.
Two
Melt
beat
sugar,
like
in,
tablespoonfuls of boiling
water.
the
butter
with
the
or
hot
water
and
the
is
with
little
egg
at
whisk
time,
"Dover,"
the
until
sauce
a cream.
Add lemon
juice
and nutmeg,
DESSERTS.
129
dish,
mould
deep
firm.
into
mound
in
on
a glass
or a
it
plate,
and set
is
a cold place until
is
This
a good "hard
sauce" for any
hot pudding.
Oottage Pudding.
Two
eggs.
of
One cup
One cup
One
milk.
of sugar.
of
Three cups
If
prepared
flour.
you have not the prepared, use family

flour with
two tablespoonfuls of baking

it.
powder, sifted twice with
One
Put
tablespoonful
of
salt.
the
sugar in a bowl,
it,
warm
and rub
the
it
butter
slightly,
but do not melt

into
with a
are
wooden spoon
thoroughly
light
in
the sugar until

together.
they
the
mixed
Beat
in
eggs
another
bowl, stir
the
sugar and
lastly tha
butter,
flour.
then the milk, the
salt,
and
130

a
tin
Butter
cake
mould
well,
pour
in
the batter and
bake about forty minutes in a
steady oven.
Should
it
rise
very
fast,
cover the top with

is
white paper as soon as

prevent scorching.
a crust
formed, to
When
up
you think
it
is
done stick a
part.
If
it
clean,
dry straw into the thickest
comes
ready
smooth
and not sticky the

up.
loaf
is
to be taken
Loosen
knife,
table.
the
edges
from
plate,
the
mould with a
hot
to
turn out
on a
and send
Cut with a keen blade into
slices,
and
eat
with pudding sauce.

easy
receipt
An
to
and one
that
seldom
fails
give general
satisfaction.
"
^3
OAKE-MATTTTra.
TVTEVER undertake ^ ^ willing to give

amount
well.
cake
to
unless
you
are
the
it
the
business
of time and
labor
needed to make
"
Materials
tossed
together
anyhow
right,
may, once in a
great
while,
come out
right
to
but the manufacturer

this,
has
no
expect
is
or to be mortified
when the product
failure.
Before
breaking
an
&g%,
or
putting
butter
and sugar together,

Sift
collect all
your ingredients.
the flour
bowls,
etc.
and arrange close to your hand,

cake-moulds, ready but-
the
egg-beater,
tered,
Begin by putting the measured sugar into a

131
ISii

the
butter the
stir
bowl, and working
into
it
with a
in
is
wooden spoon.
cold weather.
as
Warm
Rub and
light
butter
slightly
uutil the
mixture
smooth
is
and
called
as
cream.
Indeed, this
process
" creavning."
of
Now, beat
thick
well,
the yolks
your eggs light and
in
another
bowl;
wash
it
the
egg-beater
before
wipe
dry
and
let
get
cold
whipping the whites to a

third vessel.
standing heap in a
cool
Keep the eggs

them.
before and
to
while you beat
Add
sugar,
the
yolks
the
creamed
minute
;
butter
and
beating
hard
is
one
used,
put in the
milk when
milk
in
the spices and
flavoring;
whip
the whites,
flour.
and
lastly,
the sifted and

the
prepared
of
Beat
/mm
bottom
the
it
mixing-bowl
with a wooden spoon, bringing
up
full
and
in-
high with each stroke, and as soon as the

gredients are
fairly
and
smoothly mixed, stop
beating, or your cake will be tough.
Let
baked
your
in
first
attempt
be
with
to
cup-cake
small
tins.
Learn
manage your
CAKE-MAKING.
oven well
before
risking
133
or
rise
fruit-cake.
pound
batter
top,
Should the
dough
or
very fast
this
ay white paper over the

not harden into a
done.
crust
that
may
is
before
the
middle
is
To
ascertain whether the cake
ready
to leave
the
oven,
thrust
If
it
clean
straw into
clean,
the thickest part.
comes out
take
table
out the tins and

or
shelf
set
them gently on a
turning
to
cool
before
them
upside
down on a
clean, dry
cloth
or dish.
A
One cup
Good Oap-cake.
of butter.
Two
cups of
sugar
powdered.
Four eggs.
One cup
One One
of sweet milk.
teaspoonful
of vanilla.
half-teaspoonful of mace.
of prepared
flour, or
Three cups
the same
quantity of
family-flour with one even
teaspoonful of soda and two of creamtartar,
sifted
twice with it
JS4

teaspoonfuls
Two
serve
of
baking
powder
directed
in
will
the
same
end.
Mix
and
as
in
" Practical
tins.
Preliminaries,"
bake
small
Jelly-cake
Is
made by mixing the above
cup-cake, leavit
ing out the flavoring, and baking
in
"jelly-
cake
cold
tins,"
turning
these
knife
out
when
the
almost
edges,
by
running a
all
around
and spreading
top
but
that
intended
of
for
the
Sift
with
thick
coating
fruit-jelly.
white sugar over the upper one or frost it
Oieam-oake.
Mix
cup-cake
without
jelly-cake
spice
tins,
or
other
flavoring,
bake
in
and
when
cold spread
between the layers
this
filling
One One
egg.
of
One cup
half
milk.
cup of sugar.
Two
One
rounded teaspoonfuls of corn-starch.

teaspoonful of vanilU or other essence
CAKE-MAKING.
135
ScaM
the
milk in
a farina-kettle
wet the
stir into
cornstarch
that
with a
fire
little
cold milk and

it
over the
until light
thickens.
Have
the
it
egg ready whipped

in
into
bowl;
beat
the sugar
pour
the
thick
fast,
hot milk upon

return
to to
this,
gradually,
stirring
(still
the
kettle
tard.
and
boil
it
stirring,)
a thick cus-
Let
cool
before seasoning.
or
sift
Frost
over
it.
the
top-cake,
powdered
sugar
Oocoannt-cake.
Mix and
bake
as
for
jelly-cake,
flavoring
with rose-water.
Whip
froth.
the whites
of
three
eggs
to
stiff
Add
one cup
of
powdered
sugar,
and
two
thirds of a grated cocoanut.
When
To
the
cakes
are
cold,
spread
betvireen
^
'
the layers.
the remaining third of the coco&^niit add
four tablespoonfuls of powdered sugar, and cover
the top of the cake with
it.
136
MARION HARLAND
COOK BOOK.
Apple-cake.
Mix and bake
as
for jelly-cake, flavoring the

of
dough with essence
bitter
almond.
it
Beat one egg light in a bowl, and into
cup of sugar.
Add
of
to
this
the
strained juice
and grated rind
a lemon.
Peel and grate three fine pippins or other ripe,

tart
apples
directly
into
this mixture,
stirring
all
each well in before adding another.

are
in,
When
stir
put into a
until
farina-kettle
and
is
over
the
fire
the
apple-custard
boiling
hot
and quite
cakes.
it is
thick.
Cool and spread between the

simple cake.
nice and
Eat the day
baked..
Chocolate-cake.
Mix and
with
three
vanilla.
bake
as for
filling,
jelly-cake,
flavoring
For
whip the
one
whites
of
eggs
stiff;
stir
in
cup and a
of
half
of
sugar
and
four
tablespoonfuls
Baker's,
Vanilla
Chocolate,
grated.
Beat hard for two
minutes and spread between the layers and en

fehe
top of the cake.
CAKE-MAKING.
White Onp-cake.
137
One cup
of butter.
Two
cups of powdered sugar.

of
Three cups
prepared
flour.
One cup
Whites
of
of
sweet milk.
eggs.
of
five
One
teaspoonful
essence
of
bitter
almond.
Cream
butter and sugar;
add milk and beat
hard before putting in the whites of the eggs.

Stir in
flavoring and,
flour.
lightly
in
and
tins.
quickly,
the
prepared
Bake
small
Frosting for Cake.
Whites
of
three eggs.
of
Three cups
powdered sugar.
Strained juice of a lemon.
Put the whites into a cold bowl and add the

sugar at once, stirring
it
in
thoroughly.
Then
is
whip with your egg-beater

stiff
until
the mixture
and white, adding lemon-juice as you go
138
on.

Spread thickly over the cake, and
set in
the sun, or in a
warm room
to
dry,
White Lemon Oake.
Make "white
tins
cup-cake,"
bake
in
jelly
cake-
and
let
it
get cold.
Prepare a frosting as
the
of
above
directed,
but
use
juice
one.
of
two
lemons and the grated peel

this top.
Spread
mixture
between
the
cakes
and
on
the
Sponge Oake.
Do
some
and
not
attempt
in
first
this
until
you have had

of
practice
let
the
trial
management
ovens,
your
be with what are some-
times
termed
" snOw-balls,"
frosted.
that
six
is,
small
into
sponge cakes,
scale
Put
their
eggs
and
for
ascertain
weight
exactly.
Allow
eggs
the sponge cake the weight of the
in
sugar,
and
half
their weight
in
flour.
Grate
(ûîi
the
yellow
juice
peel
from
it.
lemop
it
and
ven
the
upon
Let
ststnd
CAKE-MAKING.
minutes,
139
and
strain
through
coarse
muslin,
pressing out
every drop. the eggs very light
Beat the yolks of

then
the
and
sugar
into
them;
the
lemon-juice;
the whites, which should have been whipped to
standing
swiftly
froth;
finally,
stir
in
the
sifted
flour
and
lightly.
Bake
in
steady
oven from twenty-five to thirty minutes, glancing

at
them
not
now and
scorching,
then,
to
make
sure
they
are
and
covering
with
white paper as they harden on top.
This
is
an easy, and
if
implicitly
obeyed, a
sure receipt
Nice Oingerbreadt
Three eggs.
One cup
of sugar.
One cup
One
each of molasses, "loppered" or
buttermilk,
and of
of
butter.
tablespoonful
ground
ginger,
a as
teaspoonful
of
cinnamon, and half
much
alspice.
140
Four
and
half
full
cups
of
sifted
flour.
One
teaspoonful
of
soda
dissolved
in
tablespoonful of boiling water.
Put
a
stir
butter,
molasses,
in
sugar
of
and
hot
spire
in
bowl,
set
pan
water
and
with
a wooden spoon
until
they are like
brown cream.
the milk.
light in
Take from the water and add
Beat yolks and whites together until

another
bowl,
and
turn
the
brown
mixture
gradually in
upon
them, keeping the
egg-beater going briskly.
When
flour.
well-mixed, add the soda, at
last,
the
Beat
hard
three
minutes,
and
bake
in well-buttered
pans.
Stât Oookies.
Two
Three
cups of sugar.
of
One cup
butter.
eggs,
whites
and
yolks
beaten
together.
CAKE-MAKING.
About three
cups
of
flour
sifted
141
witn
one
teaspoonful of baking powder.
One
teaspoonful of
nutmeg, and half
this
quantity of cloves.
Cream
butter
and
sugar,
;
beat
in
the
whipped eggs and spice

time the
is
stiff
add a handful at a
in until
flour,
working
roll
it
the
dough
enough to
sprinkle
out.
Flour your hands

a
pastry-board.
it
well
and
flour
over
Make
board.
a ball of the dough, and lay
on the
flour
Rub your
rolling-pin
also
with
and
roll
out the dough into a

thick.
;
sheet
about a
quarter of an inch
Cut into round cakes
sift
granulated sugar
over each and bake quickly.
Ginger Snaps.
Two
cups of molasses.
of
sugar.
One cup One cup
of butter.
flour.
Five cups of
142
One heaping
teaspoonful of ground ginger,

alspice.
and the same quantity of

Stir
molasses,
set
in
sugar and butter together in

hot
water,
flour,
bowl
in
until
very
roll
light.
Mix
spices
in
last
and
and
but
out
as
directed
sheet.
receipt,
in
thinner
Cut
cakes
is
into small
in
cakes and bake quickly.
All
the
are
composition
of
which
molasses
others.
used,
more apt
to
burn than
well,
be.
Watch your ginger snaps

little
but
opening the oven as
as
may
These spicy and toothsome cakes are better

the second
for
day than the
first,
and keep well
a week or more.
14
JELLIES,
OEEAMS AND OTHEE FANOT DISHES POK
TEA AM) LUirOHEON OE STIPPEE-PAETIES.
'T^HE
pleasing
custom in
many
families
is
to
make the daughters
responsible for
" fancy cookery."
Mamma
to cake,
of
turns naturally,
when
for
company
the
etc.,
is
expected,
her
young
allies
manufacture
jellies,
blanc-mange,
of
fruit
and
for
the
arrangement
cavils
and
in
flowers,
and
seldom
at
the
manner
which they do the work.
The
in
difference in
the
appointment of feasts
are
girls
houses where grown,

is
there
in
growing up
there
are
and
none,
tion
and
those
I
where
need not
so
it.
marked that
call atten-
to
143
H4
MARION. HARLANd's COOK BOOK.

Lemon
or Orange Jelly.
One package
of
gelatine
soaked
in
two
cups of cold water.
Two and
Juice of
a half cups of sugar.

four
lemons
of
and
grated
peel of
two (same
oranges).
Three cups of boiling water.
A
Soak
juice,
quarter-teaspoonful
powdered cinnamon.
hours;
the
gelatine
two
add
lemon
grated peel,
sugar
and
spice,
and leave
watei", stir
flan-
for
one hour.
dissolved,
Pour on the boiling
until
nel.
and strain through double

shake
or
Do
filter
not
squeeze, but
it
let
the
jelly
clearly
through
into
bowl or
water
pitcher set beneath.
Wet moulds
in cold
and set aside
to
cool
and harden.
Eibbon
Jelly.
Take one
jelly,
third currant jelly,
one third lemon

(^See
and
as
much
plain
blanc-mange.
Desserts.)
JELLIES, CREAMS, ETC.
146
When
jelly
all
are
cold
and
a
to
begin to form, wet

fourth of
a mould, pour in
about
ice
the
red
and
in
set
on the
harden
near the
keep the
fire.
rest
warm
room,
or
So
soon as the
jelly is
firm
in the
bottom of the
mould, add carefully some of the white blanc-
mange,
and
this
return
will
the
mould
to
the
ice.
When
add
a
bear the weight of more

the
jelly,
little
of
lemon, and
when
this
forms, another line of white.
Proceed in this order, dividing the red from

the yellow by white, until the
up.
jellies
are used
Leave
the mould
on
ice
until
you
are
ready to turn the jelly out.
A
will
pretty
dish,
and easily
managed
if
one
have patience to wait after putting in each

it
layer until
is
firm
enough
not
to
be
dis-
turbed or muddied by the next supply.
Buttercup Jelly.
One
half
package of gelatine soaked in half
a cup of cold water for two hours.
146
MARION harlAnd^s cook

Three eggs.
fiooK.
One One
Bit
pint
of milk.
One heaping cup
of sugar.
teaspoonful of vanilla.
of
soda the size of a pea stirred into
the milk.
Heat the milk to scalding

and
is
in
a farina-kettle
stir
in the soaked gelatine until the latter
dissolved,
and
strain through
a coarse
cloth.
Beat the yolks of the eggs
light,
add the sugar
and pour the

it,
boiling
mixture gradually upon
stirring all
the time.
the
farina-kettle
it
Return to
minutes,
it
and
to
stir
three
or
until
begins
it.
thicken.
Let
cool before
you
flavor
Whip
the white
jelly
of
one egg
stiff,
and
the
when the yellow

edges,
set
coagulates
around
the
bowl
containing the frothed white in cracked ice or

in
ful
all
ice-water and beat
the jelly into

the egg-whip, thick
it,
spoonit
by
in
spoonful, with
until
is
and
your
sponge
and
smooth.
147
Wet
a mould and
set
it
on the
ice
to form.
it.
Lay about the base when you

WMpped
I
dish
Oream.
have
been
assured
by those
who
have
made
the experiment,
that
excellent
whipped
cream can be produced,
and
very quickly, by
the use of our incomparable Dover Egg-beater.

I
if
have
never tried
this,
but
my
pupils
may,
they have not a syllabub-churn.
Put a pint of
rich,
sweet cream in a
pail or
other wide-mouthed
vessel
with straight sides,
and
set
in
ice
while
you whip or
churn
it.
As
move
the frothing cream rises to

it
the top, reit
carefully with
a spoon and lay

cold
colander,
If
in
a perfectly
hair
sieve,
clean and
set
it
or on a
over
bowl.
any cream
it
drips from
is
return to the vessel in which
whipped
to
be
beaten
over
again.
When
of
no
more
froth
rises,
whip a tablespoonful
powdered sugar into the white syllabub

colander,
in the
and
it
is
ready for use.
148
MARIOK HARLANd's COOK BOOK.

Swan's
Down
Oream.
One
pint of whipped cream.

of
Whites
three
eggs
beaten
to
stiflf
froth.
One cup
One
of
powdered sugar.
bitter
teaspoonful essence
almond.
Just before you are ready to send the dish

to
table,
beat
whipped
cream, frothed
whites,
sugar and flavoring together in a bowl set deep

in
cracked
ice.
Heap
it
in
is
a
to
glass
dish
and
leave in the ice until
be eaten.
it
Send sponge cake around with
Jellied Oranges.
Cut a small round piece from the blossom

end of each of
six
or eight oranges, and scoop
out the pulp very carefully, so as not to widen

the hole, or tear the inside of the fruit.
Use
this
your
fingers
until
and
the
small
teaspoon
are
for
purpose
clean.
oranges
empty
and
149
Lay them then

prepare
in very cold
water while you

juice
with
out,
the
pulp
and
you
of
have
taken
and the
grated
of
peel
another
orange, half the quantity

for
is
orange-jelly called
jelly.
by the
receipt
fill
for
lemon
When
it,
it
quite cold,
the orange-skins with

to harden.
and
set in a cold place
In serving them, cut
the oranges
cross-wise
with a shai^ knife and arrange in a glass dish,

the open sides upward.
or japonica
will
A
line
few orange, lemon,

the
leaves
to
edges
of
the
dish,
give a pretty
effect.
Ambrosia.
Peel
pieces,
fine,
sweet oranges, and cut into small
extracting the seeds.

dish
Put a layer
sugar.
in a
glass
this
and
sprinkle well with
In
scatter
a thick
this
coating
also with
of
grated
cocoasugar.
nut,
strewing
powdered
slices
Over the cocoanut
lay thin
of
bananas,
peeled and cut crosswise.

order,
Fill the dish in this
the top being covered with banana.
150
MARION HAELAND'S COOK BOOK.

nice
dessert
for
A
stove.
Sundays
and
warm
of
afternoons
when one dreads the heat
the
How
If
to
make
Ooffee and Tea.
you wish
to
have
really
strong
coffee,
allow a cup of freshly-ground coffee to a quart

of
boiUng
water.
half
Put the coffee
in
bowl
Stir
and wet with

in
a cup of cold water.

shell
the
white
a
and
clean,
of
raw
egg,
and
turn
into
newly-scalded
coffee-boiler.
Shut
down the top and shake hard up and

half
down
dozen
times
before
it
pouring
in
the boiling water.
Set where
will boil hard,
but not run over, for twenty minutes, draw to

the side of the range and check the boil sud-
denly by pouring in a third of a cup of cold

water.
Let
off
it
stand
three
minutes to
settle,
is
and pour
gently into the pot which

table.
to
be set on the
Scald
the
milk
to
be
drunk
with
coffee,
unless you can serve really rich cream with it
JELUES, CREAMS, ETC.

Tba.
151
First rule.
The
water should
in
boil.
Second rule.
is
The water
boiling.
which the tea
steeped,
must be
Third rule.
The water used
for filling the
pot must be boiling.

I
speak within
tell
bounds when
of
say
that
could
tables
on the fingers
have
it
my
two hands the
at which I
drunk
is
really good, hot,
fresh tea.
Sometimes
allowed
made with
boiling
water,
then
to
simmer on the range

is
or hob until the

bitter.
decoction
little
rank, reedy and

is
Sometimes too
tea
put
in,
and
the beverage,
colored
while hot enough,
is
but faintly
and
flavored.
Oftenest
boiled
once,
of
all,
the
tea
is
made with
that
did
unboil
water,
or
with
flat
water
but
is
now
and many degrees below
the point
of
ebullition.
Scald the
china, or silver, or tin teapot
from
into
which
the
beverage
is
to
flow
directly
ot
the cups;
put in an
even
teaspoonful
tea
162
for each in
MARION harland's cook book.

person
who
is
to
partake of
it,
pour
a half-cup of boiling water and cover the

napkin
for
five
pot with a cozy or
minutes.
the kettle
Then,
fill
up with boiling water from

to
and take
the table.
or so
Fill
the
cups
within
three minutes
and
you
nave the fresh
aroma
ot the delicious herb.
INDEX.
BREADS.
Bread Sponge
Breakfast Biscuits
16
23
Crumpets
English Muffins
First Loaf,
no
28
The Graham Bread Graham

Rolls
n
10
23
Graham Cakes
Griddle Cakes
40
37
Hominy Cakes
Quick Biscuits
39 35
31
Quick MufiSns
Sally
Lunn
33
38
2i
Sour Milk Cakes
Tea Rolls
CAKE.
Apple Cake
Cup-cake Cream-cake
Cocoanut-cake
...... ...
.
136 133 134

135
Cbocolate-cake
136
IH
Gingerbread
Ginger Snaps
Jelly-cake
INBEK.
Sponge Cake
Sugar Cookies
White Cup-cake
White Lemon Cake

Frosting for
. ,->-tmtm .... ....

:
. .
.<<. ...<
.
<
S39
I4K
134
138 140
137 138
137
Cake
DESSERTS.
Blanc-mange
Blanc-mange, Chocolate
Blanc-mange, CofCee Blanc-mange, Tea
.
.
123
124 125
iz^
121
Cup Custard
Custard, boiled
119
124
12;^
Chocolate Custard
Custard, frosted
Cottage Pudding
Floating Island
129
122 125
127
Pineapple Trifle
Simple Susan
EGGS.
Boiled Eggs
42 48
Bacon and Eggs
Baked Eggs
Custard Eggs
49 44
'iauce
Dropped Eggs with white
51
INDEX.
Eggs ou Toast
155
45
49 25
Eggs on Savory Toast

Omelette
Poached, or Dropped Eggs
44 46
50
Scrambled or Stirred Eggs

Scalloped Eggs
JELLIES.
Ambrosia
Jelly,
Jelly,
CREAMS AND OTHER FANCY DISHES.

149
Buttercup
145
Lemon
Ribbon
Oranges
Jelly,
.........
Down
144
148
Jellied
144
147
Cream, Whipped
Cream, Swan's
148
MEATS.
Beefsteak
jj
Beef Croquettes
Beef, Roast
.
73
9^
105
Boiled Corned Beef

Breakfast Stew
66
79
loi
Chicken Croquettes
Chicken, Turkey or Duck, Roast
Chicken, Fricasseed
102
Chicken Smothered
Fish Balls
103
Ham,
Broiled
.........
Barbecned
64
jg
Ham Deviled, or
78
156
Hash Hash Cakes
Lamb, Roast
Liver, Larded
INDEX.
.*.
fl
.........
.......
^ , _
...
jz
loo
60
58
Mutton or Lamb Chops
Mutton Boiled
Mutton, Deviled
105
jj
7
e
Minced Mutton on Toast

Mutton, Roast
g^
74
Mutton Stew
Sausage Cakes
Smothered Sausage
Veal Cutlets
Veal Roast
Gravy, Brown
g
g^
.'
100
^
^
Mint Sauce
^^^
SOUPS.
Soup Stock Bean Soup
Chicken Soup
Clear Soup with Sago or Tapioca
Julienne
.
.
83
91
90
85
87
Soup
Soup Maigre (without meat)
92
Tomato Soup
90
88
White Chicken Soup
TEA AND COFFEE,

CoSee
HOW TO
MAKE.
150
151
Tea
INDEX.
VEGETABLES.
Beets
"*
''S
CauMower
Egg
Plant
i6
Green Peas
Onions, boiled
Potatoes, boiled
Potatoes,
"3 no
*o8 '"9
mashed
Squash
String Beans.
,
Spinach.
"4 "3 "7

"
Tomatoes, Stewed Tomatoes, Scalloped
*"

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Marion Harlands Cookbook From The 1900's

Cargado por

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Formatos disponibles

ALBERT

LIBRARY R. Cornell University

From Home Bakings, by Edna Evans

3 1924 087 275 883

Cornell University Library.

There are no known copyright

the United States on the use of the

Bread Sponge and Breakfast Breads

do with Left Oven,

Make Tea and

INTERNATIONAL PUBLISHING COMPANY NEW YORK CITY

Weights and Meaeares,,

half a pint half a pint

A common-sized tumbler A common-sized wine-glass

holds holds about

.... half a gill

Four quarts are About twenty-five drops of any thin liquid

A quart black bottle holds in reality about

a pint and a half;

Home-made Yeast and the

Bread Sponge and Breakfast Breads

Other Breakfast Breads

Other Dinner Dishes

FOR Tea and Luncheon, or SupperParties

Here are some of the comshowing the amount of nutriment

contained, and the time required for digestion

Cabbage, boiled Cheese Cucumbers, raw Eggs, hard boiled

According to the above

cucumbers are of very

vegetables and fruits should, how-

ever, enter into family consumption, even for sanitary reasons.

those which contain the

MARION HARLAND'S COOK BOOK

HOME-MADE YEAST ASH THE HEST LOAF.

plying the table well and healthfully

hungry from a table

plenty of light, sweet bread, white

us are dependent upon market

cook responsible for

when she has bought

MAKION HARLANB's COOK BOOK.

kept healthy by the consumption of nutritious,

always wise to use none except

the best flour in bread-making,

and biscuits than

treatment of fine family

observation and experience extend,

quarts of cold water.

a cake of the pressed hops put up by

Put water, potatoes, and

break apart when a fork

potatoes smooth in a wooden

MARION HARLANDS COOK BOOK.

bag hard to get every drop.

aside for the next yeast-making.

and wind, put

plan to set the bowl in

what may run over the

THE FIRST LOAF.

with close covers, or stoneor

tying the corks

out what you

want into a cup.