This is a large dumpling made of Indian corn
and wheat mixed and then slowly baked.
The mixture is usually made in the skin of a
young goat.
Goat's milk is served with this dish.
Kossuless
Take one pound of flour, half a pound of sugar,
three eggs, a teaspoonful of lemon juice, a tea-
spoonful of soda and two of cream of tartar, and a
little milk. Mix all these ingredients together and
make them into a soft paste with the beaten yolks
of eggs ; roll out and make into balls, and put them
into a deep stewpan with plenty of boiHng lard for
a few minutes.
Cucumber Sambal
Peel a cucumber very thin, then cut it up in
strips as if peeling an apple, but the strips must be
very thin. Cut an onion in rings, and add it to the
cucumber. Make a mayonnaise sauce and pour
over, then mince some red chillies very small and
sprinkle over.
AMERICAN AND CANADIAN
AMERICAN AND CANADIAN
Beaten Biscuit. (Canadian)
To one quart of sifted flour add a dessertspoon-
ful of butter, the same of lard, and a teaspoonful
of salt, and make it into a stiff dough with a
teacupful of milk✪ Beaten Biscuit. This must be beaten with a
mallet till the dough blisters are very light. The
biscuits are formed with the hands into little balls,
then flattened into the required thickness, stuck
with a fork or pricker, and baked in a quick oven.
Chowder Clam
Put half a pound of fat salt pork into a frying-
pan. Let it slowly fry till crisp, then put it aside ;
it should not be very brown. Chop up fifty good-
sized clams, three sticks of celery, four large onions,
and two tablespoonfuls of parsley. Pare two quarts
of potatoes and cut them into dice. Add the onions
to the fat pork ; fry them for a moment till soft ;
put all into a saucepan and add all the other
ingredients, a pint of tinned tomatoes, a table-
spoonful of thyme, a saltspoonful of pepper, a
teaspoonful of salt, and two tablespoonfuls of
Worcester sauce. Cover and cook slowly at the
back of the fire for twenty minutes. If the chowder
is too thick add sufficient water to make it of the
proper consistency. When it begins to boil add
twelve water crackers✪ Chowder Clam broken into small pieces,
and stir constantly for five minutes. Add five or
six slices of lemon and serve.
B 2
4
NATIONAL VIANDS
Clam Fritters
(' Boston Cook Book')
Take fifty large or twenty-five small clams ; if
large, cut each into two ; lay them on a thickly-
folded napkin. Put a pint bowl of wheat flour into
a basin, add to it two well-beaten eggs, half a pint
of sweet milk, and nearly as much of the liquor of
the clams ; beat the butter until it is smooth and
perfectly free from lumps, then stir in the clams.
Put plenty of lard or beef fat✪ Clam Fritters into a thick-bottomed
frying-pan ; let it become boiling hot, and put in
the batter by the spoonful ; let the fritters fry
gently ; when one side is a delicate brown turn
them over and fry the other side the same ; serve
hot.
Chowder Cod ✪ Chowder Cod
Page 1 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This is a large dumpling made of Indian corn and wheat mixed and then slowly baked.
The mixture is usually made in the skin of a young goat.
Goat's milk is served with this dish.
Kossuless
Take one pound of flour, half a pound of sugar, three eggs, a teaspoonful of lemon juice, a teaspoonful of soda and two of cream of tartar, and a little milk. Mix all these ingredients together and make them into a soft paste with the beaten yolks of eggs ; roll out and make into balls, and put them into a deep stewpan with plenty of boiling lard for a few minutes.
Cucumber Sambal
Peel a cucumber very thin, then cut it up in strips as if peeling an apple, but the strips must be very thin. Cut an onion in rings, and add it to the cucumber. Make a mayonnaise sauce and pour over, then mince some red chillies very small and sprinkle over.
Beaten Biscuit. (Canadian)
To one quart of sifted flour add a dessertspoonful of butter, the same of lard, and a teaspoonful of salt, and make it into a stiff dough with a teacupful of milk. This must be beaten with a mallet till the dough blisters are very light. The biscuits are formed with the hands into little balls, then flattened into the required thickness, stuck with a fork or pricker, and baked in a quick oven.
Chowder Clam
Put half a pound of fat salt pork into a fryingpan. Let it slowly fry till crisp, then put it aside ; it should not be very brown. Chop up fifty goodsized clams, three sticks of celery, four large onions, and two tablespoonfuls of parsley. Pare two quarts of potatoes and cut them into dice. Add the onions to the fat pork ; fry them for a moment till soft ; put all into a saucepan and add all the other ingredients, a pint of tinned tomatoes, a tablespoonful of thyme, a saltspoonful of pepper, a teaspoonful of salt, and two tablespoonfuls of Worcester sauce. Cover and cook slowly at the back of the fire for twenty minutes. If the chowder is too thick add sufficient water to make it of the proper consistency. When it begins to boil add twelve water crackers broken into small pieces, and stir constantly for five minutes. Add five or six slices of lemon and serve.
B 2
Clam Fritters
(' Boston Cook Book')
Take fifty large or twenty-five small clams ; if large, cut each into two ; lay them on a thicklyfolded napkin. Put a pint bowl of wheat flour into a basin, add to it two well-beaten eggs, half a pint of sweet milk, and nearly as much of the liquor of the clams ; beat the butter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard or beef fat into a thick-bottomed frying-pan ; let it become boiling hot, and put in the batter by the spoonful ; let the fritters fry gently ; when one side is a delicate brown turn them over and fry the other side the same ; serve hot.
Chowder Cod
Records on this page
Beaten BiscuitChowder ClamClam FrittersChowder Cod