One gallon of milk will make a moderate dish.
Put one spoonful of prepared rennet to each quart
of milk, and when you find that it has become curd,
tie it loosely in a thin cloth, and hang it to drain ;
do not wring or press the cloth ; when drained, put
the curd into a mug, and set in cool water, which
must be frequently changed. (A refrigerator saves
this trouble.) When you dish it, if there is whey
in the mug, ladle it gently out without pressing the
curd ; lay it on a deep dish, and pour fresh cream
over it; have powdered loaf-sugar to eat with it;
also hand the nutmeg-grater✪ Curds and Cream. — Virginia Cookery-
Book : Mrs. Mary Stuart Smith. Harper & Brothers,
Pubs. (By per.)
90
COTTAGE CHEESE.
Cottage Cheese.
Take two quarts of clabbered milk, and heat on
the stove until the curd separates from the whey.
(Be careful not to cook it.) Place it to drain in a
thin muslin bag for six or eight hours, then take it
out, put in a dish, and dress it with half a pint of
cream, and salt and pepper to taste✪ Cottage Cheese. — Lillie Strohm.
CHAPTER IX.
VEGETABLES AND SALADS.
VEGETABLES AND SALADS.
Glittering in the freshened fields,
The snowy mushroom springs.
Campbell.
Mushrooms, Stewed.
If fresh, let them lie in salt and water about one
hour, then put them in the stew-pan, cover with
water, and stew gently until tender. Dress them
with cream, butter, and flour, as oysters, and season
to taste.
Fried Mushrooms.
Split, and wash carefully ; roll them in flour ;
season with salt and pepper, and fry them in butter✪ Fried Mushrooms.
— Lizzie Strohm.
Spinach and other Greens.
“Take spinach, beet, or turnip tops, poke-sprouts,
curled dock, lamb' s-quarters, etc., and wash thoroughly.
Put into just enough salted boiling water to cover.
When tender, squeeze out all the water, and press
through a colander. Fry a few minutes with a little
salt, pepper, and butter. Serve with slices of hard-
boiled egg.”
Water-Cresses.
Wash well, pick off decayed leaves, and leave in
ice-water until you are ready to eat them. They
should then be shaken free of wet, and piled lightly
93
94
DANDELION SALAD.
in a glass dish. Eat with salt. — Mat ion Harland.
The Post , Washington , D.C. {By per)
Dandelion Salad.
One pint of the plants are carefully washed, and
placed in a salad-bowl with an equal quantity of
water-cresses, three green onions or leeks sliced, a
teaspoonful of salt, and plenty of oil or cream dress-
in✪ Dandelion Saladg. This is one of the most healthful and refresh-
ing of all early salads. — Cooking Manual : Miss
Juliet Corson. Dodd, Mead, & Co., Pubs. {By per)
Mayonnaise.
When preparing a mayonnaise in summer, keep
the bowl as cold as possible. Beat up the yolks of
two raw eggs to a smooth consistency ; add two salt-
spoonfuls of salt and one of white pepper, and a table-
spoonful of oil. Beat up thoroughly, and by degrees
add half a pint of oil✪ Mayonnaise. When it begins to thicken,
add a few drops of vinegar. The total amount of
vinegar to be used is two tablespoonfuls ; and the
proper time to stop adding oil, and to add drops of
vinegar, is when the dressing has a glassy look,
instead of a velvet appearance. After a few trials,
almost any one can make a mayonnaise, as it is very
simple. — Fifty Salads : Thomas J. Murrey. White,
Stokes, & Allen, Pubs.
Cream Dressing. ✪ Cream Dressing
Page 36 · 8 recipe records on this page
Presented as published in 1887. 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
One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth, and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mug, and set in cool water, which must be frequently changed. (A refrigerator saves this trouble.) When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream over it; have powdered loaf-sugar to eat with it; also hand the nutmeg-grater. — Virginia Cookery- Book : Mrs. Mary Stuart Smith. Harper & Brothers, Pubs. (By per.)
COTTAGE CHEESE.
Cottage Cheese.
Take two quarts of clabbered milk, and heat on the stove until the curd separates from the whey. (Be careful not to cook it.) Place it to drain in a thin muslin bag for six or eight hours, then take it out, put in a dish, and dress it with half a pint of cream, and salt and pepper to taste. — Lillie Strohm.
CHAPTER IX.
VEGETABLES AND SALADS.
VEGETABLES AND SALADS.
Glittering in the freshened fields,
The snowy mushroom springs.
Campbell.
Mushrooms, Stewed.
If fresh, let them lie in salt and water about one hour, then put them in the stew-pan, cover with water, and stew gently until tender. Dress them with cream, butter, and flour, as oysters, and season to taste.
Fried Mushrooms.
Split, and wash carefully ; roll them in flour ; season with salt and pepper, and fry them in butter. — Lizzie Strohm.
Spinach and other Greens.
“Take spinach, beet, or turnip tops, poke-sprouts, curled dock, lamb' s-quarters, etc., and wash thoroughly. Put into just enough salted boiling water to cover. When tender, squeeze out all the water, and press through a colander. Fry a few minutes with a little salt, pepper, and butter. Serve with slices of hardboiled egg.”
Water-Cresses.
Wash well, pick off decayed leaves, and leave in ice-water until you are ready to eat them. They should then be shaken free of wet, and piled lightly
DANDELION SALAD.
in a glass dish. Eat with salt. — Mat ion Harland. The Post , Washington , D.C. {By per)
Dandelion Salad.
One pint of the plants are carefully washed, and placed in a salad-bowl with an equal quantity of water-cresses, three green onions or leeks sliced, a teaspoonful of salt, and plenty of oil or cream dressing. This is one of the most healthful and refreshing of all early salads. — Cooking Manual : Miss Juliet Corson. Dodd, Mead, & Co., Pubs. {By per)
Mayonnaise.
When preparing a mayonnaise in summer, keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency ; add two saltspoonfuls of salt and one of white pepper, and a tablespoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil. When it begins to thicken, add a few drops of vinegar. The total amount of vinegar to be used is two tablespoonfuls ; and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look, instead of a velvet appearance. After a few trials, almost any one can make a mayonnaise, as it is very simple. — Fifty Salads : Thomas J. Murrey. White, Stokes, & Allen, Pubs.
Cream Dressing.
Records on this page
Curds and CreamStewed MushroomsCottage CheeseFried MushroomsDandelion SaladLettuce SaladMayonnaiseCream Dressing