cooking food info

POTATO SOUP

To one gallon of water add six large potatoes chopped fine, one teacupful rice, butter the size of an egg, one tablespoonful flour. Work butter and flour together and add one teacupful sweet cream just before taking from the fire. Boil one hour.

BOUILLON

Chicken bones, three pounds beef, three quarts water, four whole cloves, one onion, one carrot, two pounds marrow bones, four peppercorns, a bouquet of herbs and one bay leaf, three stalks of celery, juice of a lemon, two tablespoonfuls butter or marrow, one-half cup of sherry, one turnip. Put vegetables in last, spices about one-half hour; brown vegetables in butter or suet; brown a few pieces of meat, to give a good color to the soup, turn into soup digester and cover with cold water. Let it come to a boil, skim, and let it simmer; cover and cook for five hours. Strain in an earthen vessel, cool, remove fat, clear and serve

CORN MEAL MUSH

Allow one pint of meal and one teaspoonful of salt to a quart of water. Sprinkle meal gradually into boiling salted water, stirring all the time. Boil rapidly for a few minutes, then let simmer for a long time. Very palatable served with milk; some people like it with butter and pepper. For fried mush let it get cold, then cut in slices, dip in flour and fry in suet until brown.

TAFFY

Two cups granulated sugar, one cup water, one tablespoonful water, one
tablespoonful vinegar, butter size of a walnut, and a pinch of salt.
Boil without stirring till it forms a ball when dropped into cold water.
Flavor with vanilla when almost pulled.

SUNSHINE CAKE.

Whites of seven eggs, yolks of five eggs, one and one-fourth cup
granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar,
one teaspoonful lemon and orange extract. Beat whites of eggs very
stiff, adding cream of tartar while beating. Beat yolks until lemon
color. Sift sugar and flour several times before measuring. For mixing
add beaten yolks to beaten whites and fold in the sugar and flour
alternately; do not beat, only stir enough to mix thoroughly, and add
extract last. Bake in Van Duzen pan forty-five minutes in a moderate
oven.

CRAB-APPLE JELLY

Wash apples, remove blossom and stem ends, put them whole into a
porcelain-lined preserving kettle, add cold water to nearly cover
apples, cover and cook slowly until soft. Mash and drain through
cheese-cloth or coarse sieve. It makes the jelly cloudy to squeeze the
apples. Now allow juice to drip through a jelly bag or through two
thicknesses of cheese-cloth, boil twenty minutes and add equal quantity
of sugar, boil five minutes, skim and turn in glasses. Let the glasses
stand in a sunny window twenty-four hours. A sprig of rose geranium
dropped in syrup while it is boiling the last time will give the jelly a
delicious and unusual flavor.

CHILI SAUCE

One peck ripe tomatoes, twelve large onions, four cups vinegar, six
tablespoonfuls salt, twelve large tablespoonfuls sugar, four red mango
peppers, ground cloves, cinnamon, allspice and nutmeg to taste; chop
onions and peppers fine; cut tomatoes in small pieces and drain. Boil
all things half an hour. Put in sealed jars.

HICKORY NUT CAKE

Stir one cup of butter and two of granulated sugar to a cream. Beat the
whites of six eggs to a stiff froth. Sift flour, then measure four cups
and add to it two teaspoonfuls baking powder. Sift again, three times.
Now stir in the creamed butter and sugar, one cup sweet milk and most

of the flour, a little at a time, alternately. Then balance of flour and
egg. Don’t beat, only stir well and lightly. Bake in _moderate_ oven.
When you add milk and flour, stir in one cup of hickory nuts, chopped
tolerably fine and floured.

SPOON BREAD.

Make a pint of cornmeal mush, five eggs, salt, tablespoonful of butter.
Stir butter and salt into mush when warm; let cool, then add eggs, a cup
of milk and two teaspoonfuls of baking powder. Bake. Serve with a

spoon from baking dish.

How to make a brown fricassy of  CHICKENS.

Take two or more chickens, as you would have your dish in bigness, cut
them up as you do for eating, and flat them a little with a paste-pin;
fry them a light-brown, and put them into your stew-pan with a little
gravy, a spoonful or two of white wine, a little nutmeg and salt;
thicken it up with flour and butter. Garnish your dish with sippets and
crisp parsley.