home cooking info

OYSTER SOUP

Put about fifty oysters in a colander and drain. Pour over them a pitcher of cold water, and then put them into a hot kettle. Let stand covered for a few minutes. Add one pint of water. Rub together a tablespoonful of butter and one of flour; add a little of the soup to make a smooth paste. Put this with a quart of milk into the soup kettle with oysters, and stir till it begins to thicken. Add a teaspoonful of salt, and pepper to taste.

CORN SOUP

One can cornlet or corn, one pint cold water, one quart heated milk, two tablespoonfuls butter, one tablespoonful chopped onion, two tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful white pepper, yolks of two eggs. Chop corn, cook it with the water twenty minutes; melt butter, add chopped onions and cook until light brown; add flour, and when thoroughly mixed add milk gradually. Add this mixture to corn and season with salt, pepper, rub through sieve, heat again. Beat yolk of eggs, put them in soup tureen, and pour soup over them very slowly. When mixed serve immediately.

WAFERS

Cream one-third cup butter, add one cup powdered sugar. Mix well. Add one-half cup milk alternately with two scant cups flour, or enough to make a stiff batter. Spread very thin on a slightly greased tin. Bake in very slow oven until light brown. Remove from oven and place on top of stove. Cut and roll in desired shape. These wafers can be flavored with ginger, sprinkled with chopped nuts or filled with whipped cream and berries.

PRALINE

Three cups brown sugar, one cup water, one cup cream, one cup nuts

cutfine, one teaspoonful vanilla. Boil sugar and water until it forms a
soft ball, add cream and boil until it forms a soft ball, stirring
constantly after adding cream. When cooked enough, beat in the nuts

and drop on a greased pan.

WHITE MOUNTAIN CAKE.

Two cups pulverized sugar, one-half cup butter beaten to a cream; add
one-half cup sweet milk, two and one-half cups flour, two and one-half
teaspoonfuls baking powder in the flour, whites of eight eggs; bake in
jelly tins and put together with icing made by boiling one-half teacup
water and three teacups sugar till thick; pour it slowly over the
well-beaten whites of three eggs and beat all together till cool. Beat
before putting on each layer. Sprinkle each layer thickly with grated
cocoanut, and a handsome cocoanut cake will result.

UNCOOKED SWEET PICKLES (300)

As pickles are often put up in very warm weather, this recipe will be
found especially simple and easy to carry out. One gallon cider vinegar, one cup granulated sugar, one-third cup salt, one cup freshly grated horseradish (or two five-cent glasses), one-half cup ground mustard, one-third ounce saccharine, two tablespoonfuls mixed spices in each quart jar. Be sure to get in a few red peppers and cloves. Put pickles in jars and fill with above mixture, cold.

CATSUP

To one bushel tomatoes use one small measure onions; boil and sift; one handful salt, one tablespoonful mustard, one tablespoonful cayenne pepper, two tablespoonfuls black pepper, one-half pound sugar. Add spice just before it is finished boiling.

GRANDMOTHER’S SPONGE CAKE

One pound sugar (leave a little out for top of cake), one-half pound
flour, the grated rind and juice of one lemon, twelve eggs (leaving out
the yolks of eight of the eggs). Beat the yolks (four) light, then add
sugar and beat very hard. Mix in the flour and part of the whites very
slowly. Bake from one and one-half to two hours.

SODA BISCUIT

Mix well one teaspoonful salt, one-half teaspoonful soda, two and
one-half cups flour. Mix thoroughly with one heaping tablespoonful lard.
Pour in one cup thick, sour milk or buttermilk; stir up quickly, adding
as much flour as may be necessary to make stiff enough to handle. Roll
about one-half inch thick. Bake in hot oven.

To make a white fricassy of  CHICKENS.

Take two or more chickens, half-roast them, cut them up as you would do
for eating, and skin them; put them into a stew-pan with a little white
gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil
it; take the yolks of three eggs, a little sweet cream and shred
parsley, put them into your stew-pan with a lump of butter and a little
salt; shake them all the while they are over the stove, and be sure you
do not let them boil lest they should curdle.

Garnish your dish with sippets and lemon.