"We may live without poetry, music, and
We may live without conscience, and live without heart;
We may live without friends; we may live without books;
But civilized man cannot live without cooks."
OHIO:PRESS OF KELLEY MOUNT, 1894.
Although in putting forth this little book we do not claim that we
arefilling a "Long felt want," yet we do feel that its many
tried andtrue recipes from our own housekeepers will be very welcome.
We alsobelieve that it will not only be welcomed by those who recognize
thenames and merits of the various contributors, but by all housekeepers,young
and old. There can never be too many helps for those who, threetimes
a day, must meet and answer the imperative question, "What shallwe
eat?" To the many who have helped so willingly in the compilation
of thisbook, the Editorial Committee would extend a grateful acknowledgment.
For the literary part of the work, we would beg your indulgence, sincefor
each of us it is the first venture in the making of a book.
The best soups are made with a blending of many flavors. Don't beafraid
of experimenting with them. Where you make one mistake youwill be
surprised to find the number of successful varieties you canproduce.
If you like a spicy flavor, try two or three cloves, orallspice, or
bay leaves. All soups are improved by a dash of onion,unless it is
the white soups, or purees from chicken, veal, fish, etc.In these
celery may be used. In nothing so well as soups can a housekeeper
be economical of theodds and ends of food left from meals. One of
the best cooks was inthe habit of saving everything, and announced
one day, when her soupwas especially praised, that it contained the
crumbs of gingerbreadfrom her cake box! Creamed onions left from a
dinner, or a little stewed corn ortomatoes, potatoes fried or mashed,
a few baked beans--even a smalldish of apple sauce--have often added
to the flavor of soup. Ofcourse, all good meat gravies, or bones from
roast or fried meats, canbe added to the contents of your stock kettle.
A little butter isalways needed in tomato soup. Stock is regularly
prepared by taking fresh meat (cracking the bonesand cutting the meat
into small pieces) and covering it with coldwater. Put it over the
fire and simmer or boil gently until the meatis very tender. Some
cooks say, allow an hour for each pound of meat.Be sure to skim carefully.
When done take out meat and strain yourliquid. It will frequently
jelly, and will keep in a cold place forseveral days, and is useful
for gravies, as well as soups.
A FINE SOUP. MRS. W. H. ECKHART
Take good soup stock and strain it. When it boils add
cracker balls,made thus: To one pint of cracker crumbs add a pinch
of salt andpepper, one teaspoonful parsley, cut fine, one teaspoonful
bakingpowder, mixed with the crumbs, one small dessert spoon of butter,
oneegg; stir all together; make into balls size of a marble; place
onplatter to dry for about two hours; when ready to serve your soup
putthem into the stock; boil five minutes.
ROAST BEEF SOUP. MRS. W. C. BUTCHER
To a good loin roast add six tablespoons of vinegar
and small piece ofbutter; salt and pepper; stick six cloves in the
roast; sprinkle twotablespoons of cinnamon and sift one cup of flour
over it. Put inoven in deep pan or kettle with a quart of boiling
water; roast untilit is about half done and then strain over it three-fourths
of a canof tomatoes; finish roasting it and when done add celery-salt
to suitthe taste, and one cup of sweet cream and some catsup, if preferred.
BEAN SOUP. MRS. H. F. SNYDER.
To one quart of beans add one teaspoon of soda, cover
with water, letboil until the hulls will slip off, skim the beans
out, throw theminto cold water, rub with the hands, then remove the
hulls; drain, andrub until all hulls are removed; take two quarts
of water to one quartof beans, boil until the beans will mash smooth;
boil a small piece ofmeat with the beans. If you have no meat, rub
butter and flourtogether, add to the soup, pour over toasted bread
or crackers, andseason with salt and pepper. Add a little parsley,
BOUILLON. MRS. W. C. DENMAN.
Take three pounds of lean beef (cut into small pieces)
and one soupbone; cover with three quarts of cold water, and heat
slowly. Add onetablespoon of salt, six pepper corns, six cloves, one
tablespoon mixedherbs, one or two onions, and boil slowly five hours.
Strain, andwhen cold, remove the fat. Heat again before serving, and
season withpepper, salt, and Worcester sauce, according to taste.
LEMON BOUILLON. LOUISE KRAUSE.
A DELICATE SOUP.--Take soup meat, put on to cook in
cold water; boiluntil very tender; season with salt. Into each soup
plate slice veryfine one hard boiled egg and two or three very thin
slices of lemon.Strain the meat broth over this and serve hot, with
CORN SOUP. MRS. G. H. WRIGHT.
Cover a soup bone with water, and boil one hour. Add
some cabbage andonion (cut fine). Boil two hours
longer. Add twelve ears of gratedsweet corn.
Season to taste.
NOODLE SOUP. MRS. W. H. ECKHART
Beat three eggs. Add a pinch of salt, and flour sufficient
for astiff dough; roll into very thin sheets;
dredge with flour to avoidsticking; turn often
until dry enough to cut; cut very fine, and addto
the stock five minutes before serving. Season to taste.
OYSTER STEW. MRS. J. ED. THOMAS.
Wash one quart oysters and place on the fire. When
they boil, add onequart of boiling milk, and
season with salt, pepper, and plenty ofbutter.
Serve with crackers or toast.
POTATO SOUP. MRS. T. H. LINSLEY.
Slice four ordinary-sized potatoes into one quart of
boiling water.When done add one quart milk;
into this slice one onion. Thicken justbefore
serving with one egg rubbed into as much flour as it willmoisten.
Pepper and salt to taste.
POTATO SOUP. MRS. U. F. SEFFNER.
After stewing veal, use the stock. Slice four or five
potatoes verythin; lay them in cold water until
thirty minutes before serving; addthem to the
stock, with sufficient salt and pepper. Beat onetablespoon
of butter and one tablespoon of flour to cream; add to thisone
pint milk; stir in the soup just before serving. This can be madewithout
meat by adding more butter and milk.
TOMATO SOUP. MRS. R. H. JOHNSON.
Take half a can, or six large fresh tomatoes; stew
until you can passthrough a course sieve. Rub
one tablespoonful of butter to a creamwith one
tablespoonful flour or corn starch. Have ready a pintscalded
milk, into which stir one-half saltspoon soda. Put thestrained
tomato into the soup pot; add the butter and flour, afterhaving
heated them to almost frying point; let come to a good boil;add
just before serving; season with a little pepper, a lump of loafsugar,
a dust of mace and a teaspoon of salt.
TOMATO SOUP. MRS. HARRY TRUE.
One quart canned tomatoes, one quart of water, a few
stalks of celery;boil until soft. Return to
stove, and add three-fourths of a teaspoonof
soda and allow to effervesce; then add the liquid from one quart ofoysters,
one quart boiling milk and one cup of cream. Salt, butter,and
pepper to taste. Boil a few moments and serve.
TOMATO SOUP. MRS. T. H. B. BEALE
Put on soup bone early to boil. Have two quarts of
liquor on thebone. When done, remove the bone
from kettle; put one can of tomatoesthrough
sieve; add to the liquor; then immediately add one-halfteaspoon
soda, a small lump butter, one tablespoon white sugar, oneheaping
tablespoon of flour mixed with a half cup of cream or milk;salt
and pepper to taste. After the flour is in let boil up threetimes,
VEGETABLE SOUP. MRS. J. S. REED.
One-fourth head cabbage, three large onions, one turnip,
three largepotatoes, two tablespoons cooked
beans; boil all together till tender.Pour off
all water; then add one gallon of stock. Add tomatoes, ifyou
VEAL SOUP. MRS. SAMUEL BARTRAM.
Put a veal soup bone over the fire in one gallon of
cold water; skimcarefully as it comes to a boil;
after it has boiled one hour seasonit with salt
and pepper and half teaspoonful (scant) celery seed. Inanother
half hour put in one-half cup rice, one medium-sized potato(cut
in dice or thin slices), two good-sized onions (sliced fine); letboil
one-half hour longer, and when ready to serve add one egg(well-beaten),
one-half cup milk, one tablespoon flour; let come to aboil,
VEGETABLE SOUP. MRS. G. A. LIVINGSTON.
Three onions, three carrots, three turnips, one
small cabbage, onepint tomatoes. Chop all
the vegetables, except the tomatoes, veryfine.
Have ready in a porcelain kettle three quarts boiling water;put
in all except tomatoes and cabbage; simmer for one-half hour; thenadd
the chopped cabbage and tomatoes (the tomatoes previously stewed);also
a bunch of sweet herbs. Let soup boil for twenty minutes; strainthrough
a sieve, rubbing all the vegetables through. Take twotablespoonfuls
butter, one tablespoon flour; beat to cream. Pepperand
salt to taste, and add a teaspoon of white sugar; one-half cupsweet
cream, if you have it; stir in butter and flour; let it boil up,and
it is ready for the table. Serve with fried bread chips orpoached
eggs, one in each dish.
FISH AND OYSTERS
"Now good digestion, wait
And health on both." MACBETH.
ACCOMPANIMENTS OF FISH. MRS. DELL WEBSTER DE
With boiled fresh mackerel, gooseberries, stewed.
With boiled blue fish, white cream sauce and lemon
sauce. With boiled shad, mushroom, parsley and
egg sauce. Lemon makes a very grateful addition
to nearly all the insipid membersof the fish
tribe. Slices of lemon cut into very small dice, stirredinto
drawn butter and allowed to come to a boiling point, is a veryfine
RULE FOR SELECTING FISH.
If the gills are red, the eyes full, and the whole
fish firm andstiff, they are fresh and good;
if, on the contrary, the gills arepale, the
eyes sunken, the flesh flabby, they are stale.
Take large white fish or pickerel, make a dressing
as for turkey, withthe addition of one egg and
a little onion; fill the fish, wrap closewith
twine, lay in baking pan; put in one-half pint of water, smalllumps
of butter and dredge with flour. Bake from three-fourths to onehour,
CODFISH WITH EGG. MRS. E. P. TRUE.
Wash codfish; shred fine with fingers (never cut or
chop it); pourcold water over it. Place the
dish on the stove and bring the waterto a boil.
Throw the fish in a colander and drain. Stir ateaspoonful
of flour smoothly with water; add two tablespoonfuls ofbutter
and a little pepper; bring to a boil; then throw in thecodfish,
with a well-beaten egg. When it boils up it is ready fortable.
CODFISH WITH CREAM. MRS. E. P. TRUE.
Take a piece of codfish six inches square; soak twelve
hours in soft,cold water; shred fine with the
fingers; boil a few moments in freshwater. Take
one-half pint cream and a little butter; stir into thistwo
large tablespoonfuls flour, smoothly blended in a little coldwater;
pour over the fish; add one egg, well beaten. Let come to aboil;
season with black pepper.
Sliver the codfish fine; pour on boiling water; drain
it off; addbutter and a little pepper. Heat
three or four minutes, but do notlet fry.
CODFISH BALLS. MRS. T. H. LINSLEY.
One pint shredded codfish, two quarts mashed potatoes,
well seasonedwith butter and pepper--salt, if
necessary. Make this mixture intoballs. After
dipping them into a mixture of two eggs beaten withone-half
cup milk, place them in a dripping pan into which you haveput
a little butter; place them in the oven; baste frequently witheggs
and milk; bake till a golden brown.
FRIED FISH. MRS. J. S. REED.
Wash the fish and dry well. Take one-half pint of flour
and oneteaspoon salt; sift together, and roll
the fish in it. Have lard veryhot, and fry quickly.
When done roll in a cloth to absorb all grease.
OYSTERS ON TOAST. MRS. JOHN KISHLER.
Toast and butter a few slices of bread; lay them in
a shallow dish.Put the liquor from the oysters
on to heat; add salt, pepper, andthicken with
a little flour. Just before this boils add the oysters.Let
it all boil up once, and pour over the toast.
ESCALOPED OYSTERS. EVELYN GAILEY.
Two quarts of oysters; wash them and drain off the
liquor; roll somecrackers (not too fine). Put
in a pan a layer of crumbs, some bits ofbutter,
a little pepper and salt; then a layer of oysters, and repeatuntil
the dish is full. Have cracker crumbs on top; turn a cup ofoyster
liquor over it; add good sweet milk sufficient to thoroughlysaturate
it, and bake three-fourths of an hour.
STEAMED OYSTERS. S. E. G.
Select large oysters; drain; put on a plate; place
in the steamer overa kettle of boiling water.
About twenty minutes will cook them.Season with
pepper and salt; serve on soft buttered toast.
OYSTER GUMBO. ALICE TURNEY THOMPSON.
Cut up a chicken; roll in flour and brown well in a
soup-pot, with aspoonful of lard, two slices
of ham, one large onion (chopped fine),and a
good-sized red pepper. When browned, cover the whole with waterand
stew until the chicken is perfectly tender. Then add the liquorof
four or five dozen oysters, with water enough to make four quarts.When
it has again come to a good boil, add the oysters and stir whilesifting
in one large spoonful of fresh file. Salt to taste. Serveimmediately,
placing a large spoonful of boiled rice in each soupplate.
"Gumbo File" is made of the red sassafras
leaves, dried and groundinto a powder.
OYSTER PIE. MRS. ECKHART.
Make a rich pie crust, and proceed as you would to
make any pie withtop crust. Have nice fat oysters
and put on a thick layer, withplenty of lumps
of butter; salt and pepper, and sprinkle over crackercrumbs.
Put in the least bit of water, and cover with crust. Bake,and
serve with turkey.
OYSTER PIE. MRS. EMMA OGIER.
For crust make a dough as for baking powder biscuit.
Take one quartof oysters; remove a half dozen
good-sized ones into a saucepan; putthe rest
into bottom of your baking dish. Add four spoons of milk;salt
to taste, and dot closely with small lumps of butter. Over thisput
your crust, about as thick as for chicken pie, and place in ovento
bake until crust is well done. Take the oyster left, add one-halfcup
water, some butter, salt and pepper; let this come to a boil;thicken
with flour and milk, and serve as gravy with the pie.
FRIED OYSTERS. MRS. H. T. VAN FLEET.
Place New York counts in a colander to drain for a
few minutes. Witha fork remove them separately
to a dry towel. Place another towelover them,
allowing them to remain until all moisture is absorbed.Have
ready the beaten yolks of three eggs and a quantity of rolledcracker,
salted and peppered. Dip each oyster separately, first intoegg,
then into cracker. When all have been thus dipped, have ready ahot
spider, into which drop four heaping tablespoons of butter. Whenbutter
is melted, place in the oysters, one by one; fry a light brown,then
turn. Serve very hot.
PIGS IN BLANKET. FRED. LINSLEY.
Take extra select oysters and very thin slices of nice
bacon. Seasonthe oysters with a little salt
and pepper. Roll each oyster in aslice of bacon;
pin together with a toothpick; roast over hot coals,either
laid on a broiler, or fasten them on a meat fork and hold overthe
coals. Cook until the bacon is crisp and brown. Don't remove thetoothpick.
SOUR FISH. MRS. W. H. ECKHART.
Take a whole fish; stew until tender in salt water;
take out, lay onplatter. Throw a handful of
raisins in the salt water and a few wholecloves,
allspice, stick cinnamon, with vinegar enough to give a sourtaste,
and a tablespoonful of sugar. Thicken with flour to theconsistency
of gravy; pour over fish. Serve cold. Fish may be servedwith
mayonnaise dressing, cooked in same manner.
SALT HERRING. MRS. JUDGE B.
Heat them on gridiron; remove the skin and serve with
pepper andmelted butter.
SALMON LOAF. MARGARET LEONARD.
One small can salmon, four eggs beaten light, four
tablespoons meltedbutter--not hot--one half
cup fine bread crumbs. Season with salt,pepper,
and parsley. Chop fish fine, then rub in butter till smooth.Beat
crumbs into egg and season before putting with fish. Butter yourmold
and steam one hour.
SAUCE FOR SAME.--One cup of milk, heated to a boil;
thicken with onetablespoon of corn starch and
one tablespoon of butter, beatentogether. Put
in the liquor from the salmon and one raw egg, beatenlight;
add a little pepper. Put the egg in last, and carefully pourover
loaf; Serve hot.
SAUCE FOR FISH. Stir in one cup
of drawn butter, the yolks of two eggs (well beaten),pepper
and salt, and a few sprigs of parsley. Let it boil. Pour overfish
when ready to serve.
SOUR SAUCE FOR FISH. One-half cup butter, with one-half
cup vinegar; let boil, then add twomustardspoonfuls of prepared
mustard, a little salt, and one egg,beaten together. Make in the
farina kettle. Stir while cooking.
BROILED OYSTERS. Place good-sized oysters on pie
plates; sprinkle well with flour,small lumps of butter, pepper and
salt. Cover with strained liquorand a little cold water. Set in
a warm oven fifteen or twentyminutes. Nice to serve with turkey.
OVEN FRIED FISH. MRS. JANE E. WALLACE.
Open and clean fish (white or bass). Have fish pan
spread thick withbutter, and lay fish in. Season
with salt. Over this pour twowell-beaten eggs,
and dredge with flour. Bake three-quarters of anhour,
and baste with butter and water. Garnish fish plate withparsley.
ESCALOPED SALMON. CARRIE P. WALLACE.
Pick bones and skin out of one can of salmon, and
mince fine. Use asmuch rolled cracker as you have salmon, a little
salt, and cup ofcream. Fill sea shells with this mixture, placing
a small piece ofbutter on top of each shell. Bake twenty minutes
and serve in theshells.
FOWL AND GAME.
"And then to breakfast
with what appetite you have."SHAKESPEARE.
ACCOMPANIMENTS FOR FOWLS.
With boiled fowls, bread sauce, onion sauce, lemon
sauce, cranberrysauce, jellies, and cream sauce.
With roast turkey, cranberry sauce, currant jelly.
With boiled turkey, oyster sauce. With
wild ducks, cucumber sauce, currant jelly, or cranberry sauce.
With roast goose or venison, grape jelly, or cranberry
A GOOD WAY TO COOK CHICKEN. MRS. R. H. JOHNSON.
Fricassee your chicken, taking care to brown the skin
nicely; seasonto taste. When done set by to
cool; then remove all the bones; putback into
the liquor in which it was cooked; chop fine, leaving in allthe
oil of the fowl. If not enough of the oil, add a piece of butter;then
pack closely in a dish as you wish it to go to the table.
DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H.
One full pint of sifted flour, two even teaspoonfuls
of yeast powder,and a little salt. Wet this
with enough milk or water to drop fromspoon
in a ball; remove your meat or chicken; drop in the balls ofdough;
cook five minutes in the liquor; place around the edge ofplatter,
with the chicken or meat in center; season the liquor andpour
JELLIED CHICKEN. MRS. R. H. J.
Boil the fowl until the meat will slip easily from
the bones; reducethe water to one pint. Pick
the meat from the bones in good-sizedpieces;
leave out all the fat and gristle, and place in a wet mold.Skim
all the fat from the liquor; add one-half box of gelatine, alittle
butter, pepper and salt. When the gelatine is dissolved, pourall
over the chicken while hot. Season well. Serve cold, cut inslices.
FRIED CHICKEN. MRS. J. ED. THOMAS.
Kill the fowls the night before; clean, cut and set
on ice untilneeded the next day. Flour and sprinkle
with salt and pepper; pourboiling water over
it, and stew three-quarters of an hour. Addsufficient
butter to fry a light brown.
Take a pair of young, tender chickens and cut them
into neat joints.Lay them in a deep pudding-dish,
arranging them so that the pile shallbe higher
in the middle than at the sides. Reserve the pinions of thewings,
the necks, and the feet, scalding the latter and scraping offthe
skin. Make small forcemeat balls of fine bread crumbs seasonedwith
pepper, salt, parsley, a suspicion of grated lemon peel, and araw
egg. Make this into little balls with the hands, and lay themhere
and there in the pie. Pour in a cupful of cold water, cover thepie
with a good crust, making a couple of cuts in the middle of this,and
bake in a steady oven for an hour and a quarter. Lay a paper overthe
pie if it should brown too quickly. Soak a tablespoonful ofgelatine
for an hour in enough cold water to cover it. Make a gravyof
the wings, feet, and necks of the fowls, seasoning it highly;dissolve
the gelatine in this, and when the pie is done pour thisgravy
into it through a small funnel inserted in the opening in thetop.
The pie should not be cut until it is cold. This is nice forpicnics.
CHICKEN PIE. MRS. M. A. MOORHEAD.
Stew the chicken until tender. Line a pan with crust
made as youwould baking powder biscuit. Alternate
a layer of chicken and piecesof the crust until
the pan is filled; add a little salt and pepper toeach
layer; fill with the broth in which the chicken was cooked; bakeuntil
the crust is done. If you bake the bottom crust before filling,it
will only be necessary to bake until the top crust is done. A layerof
stewed chicken and a layer of oysters make a delicious pie. Usethe
DROP DUMPLINGS FOR STEWED CHICKEN. MRS. W. H.
Stew chicken and make a rich gravy with milk or cream.
Pour off apart into a separate vessel and thin
with water; let it boil, thendrop in dumplings
made with this proportion: One quart flour, alittle
salt, one egg, two teaspoonfuls baking powder, and milk to makea
stiff batter. Stir, and drop from spoon into boiling gravy. Cover,and
let boil gently for five minutes. Try them with a fork. Theymust
be perfectly dry inside when done. Serve with the chicken.
CHICKEN ON BISCUIT. MRS. H. T. VAN FLEET.
Have prepared for cooking a nice fat fowl about a year
old; seasonwith pepper and salt, and boil two
hours, or until very tender. Whendone there
should be a quart of broth. If there is not that quantity,boiling
water should be added. Beat together very smoothly twoheaping
tablespoonfuls of flour with the yolk of one egg and one-thirdpint
of cold water; add this to broth, stirring briskly all the time;add
one tablespoonful of butter. Have ready a pan of hot biscuit;break
them open and lay halves on platter, crust down; pour chickenand
gravy over biscuit, and serve immediately .
ROAST TURKEY. MRS. J. F. MC NEAL.
Prepare the dressing as follows: Three coffeecups
of bread crumbs,made very fine; one teaspoonful
salt, half teaspoonful pepper, onetablespoonful
powdered sage, one teacup melted butter, one egg; mixall
together thoroughly. With this dressing stuff the body andbreast,
and sew with a strong thread. Take two tablespoonfuls ofmelted
butter, two of flour; mix to a paste. Rub the turkey with saltand
pepper; then spread the paste over the entire fowl, with a fewthin
slices of sweet bacon. Roll the fowl loosely in a piece of cleanlinen
or muslin; tie it up; put it in the oven, and baste everyfifteen
minutes till done. Remove cloth a few moments before takingturkey
from oven. A young turkey requires about two hours; an old onethree
or four hours. This can be tested with fork. Thicken thedrippings
with two tablespoonfuls of browned flour, mixed with one cupsweet
OYSTER SAUCE TO BE USED WITH THE TURKEY.--Take one
quart of oysters;put them into stew pan; add
half cup butter; pepper and salt to taste;cover
closely; let come to a boil, and serve with the turkey anddressing.
TURKEY AND DRESSING. MRS. U. F. SEFFNER.
A good-sized turkey should be baked two and one-half
or three hours,very slowly at first. Turkey
one year old is considered best. Seethat it
is well cleaned and washed. Salt and pepper it inside. Takeone
and a half loaves of stale bread (bakers preferred) and crumblefine.
Put into frying pan a lump of butter the size of an egg; cutinto
this one white onion; cook a few moments, but do not brown. Stirinto
this the bread, with one teaspoon of salt and one of pepper; letit
heat thoroughly; fill the turkey; put in roaster; salt and pepperthe
outside; dredge with flour and pour over one cup water.
BONED TURKEY. MRS. R. H. J.
Boil a turkey in as little water as possible until
the bones can beeasily separated from the meat;
remove all the skin; slice, mixingtogether the
light and dark parts; season with salt and pepper. Takethe
liquor in which the fowl was boiled, having kept it warm; pour iton
the meat; mix well; shape it like a loaf of bread; wrap in a clothand
press with a heavy weight for a few hours. Cut in thin sliceswhen
ROAST DUCKS AND GEESE.
Use any filling you prefer; season with sage and onion,
chopped fine;Salt and pepper. (You can use this
seasoning with mashed potatoes fora stuffing).
Young ducks should roast from twenty-five to thirtyminutes;
full grown ones for two hours. Baste frequently. Serve withcurrant
jelly, apple sauce and green peas. If the fowls are oldparboil
APPLE STUFFING. MRS. W. H. ECKHART.
Take one-half pint of apple sauce (unsweetened); add
one half cup ormore of bread crumbs, some powdered
sage, a little chopped onion, andseason with
cayenne pepper. Delicious for roast geese, ducks, etc.
CHESTNUT DRESSING. MRS. W. H. ECKHART.
Boil the chestnuts and shell them; blanch them, and
boil until soft;mix with bread crumbs and sweet
cream; salt and pepper; one cupraisins. Excellent
dressing for turkey.
Take stale bread; cut off the crust; rub very fine,
and pour over itas much melted butter as will
make it crumble in your hand. Salt andpepper
to taste. To this you can add one good-sized onion (choppedfine),
a cup of raisins, or a little sage.
Make dressing same as above plain stuffing; add one
egg and one-halfcan drained oysters. Strain
the oyster liquor and use for basting thefowl.
A GOOD SAUCE FOR BIRDS OR VENISON.
Chop an onion fine, and boil it in milk; when done,
add the gravy fromthe game, and thicken with
POTTED PIGEONS OR BIRDS.
Pick, soak, and boil the birds with the same care as
for roasting.Make a crust as for chicken pie;
lay the birds in whole, and seasonwith pepper,
salt, bits of butter, and a little sweet marjoram; flourthem
thickly; then strain the water in which they were boiled, andfill
up the vessel two-thirds full with it; cover with the crust; cuthole
in the center. Bake one hour and a half.
PIGEONS AND PARTRIDGES.
These may be boiled or roasted the same as chickens,
only cover thebreasts with thin slices of bacon;
when nearly done, remove the bacon,dredge with
flour, and baste with butter. They will cook in half anhour.