SOUP.— Half a pint of green peas, half a pint of cauli-
^ flower, one pint of turnip, carrot, celery and string beans (all the four
vegetables being included in the pint), half a cupful of tomato, half a pint of
asparagus heads, two quarts of soup stock — any kind will do; three table¬
spoonfuls of butter, three tablespoonfuls of flour✪ Vegetable Soup, and salt and pepper. Cook
all the vegetables, except the peas and tomato, in water to cover one hour.
Cook butter and dry flour together until smooth, but not brown; stir into the
stock, which has been heated to the boiling point. Now add the tomato and
simmer gently fifteen minutes; then strain. Add the peas and cooked vege¬
tables to the strained soup, and simmer again for thirty minutes. Serve small
slices of toasted bread in a separate dish.
^OD»FI8H IBA.JL.Iu®, — One pint of finely-chopped cooked salt-
fish, six medium-sized potatoes, one egg, one heaping tablespoonful
of butter, pepper, two tablespoonfuls of cream or four of milk. Pare the
potatoes, and put on in b oiling water. Boil half an hour. Drain off all the
water, turn the potatoes into the tray with the fish, and mash light and fine
with a vegetable masher. Add the butter; pepper, milk and eggs, and mix all
very thoroughly. Taste to see if salt enough. §jiape into smooth balls the
size of an egg, and fry brown in boiling fat enough to float them. They will
cook in three minutes. If the potatoes are very mealy it will take more milk
or cream to moisten them, about two spoonfuls more. If the fat is smoking
in the center, and the balls are made very smooth, they will not soak fat; but
if the fat is not hot enough, they certainly will. Putting too many halls into
the fat at one time cools it. Put in say four or five. Let the fat regain its
first temperature, then add more.
f'REAMED OYSTERS. — A pint of cream, one quart of oysters,
a small piece of onion, a very small piece of mace, a tablespoonful of
flour, and salt and pepper to taste✪ Fried Potato Balls. Let the cream, with the onion and mace,
come to a boil. Mix flour with a little cold milk or cream, and stir into the
boiling cream. Let the oysters come to a boil in their own liquor, and skim
carefully. Drain off all the liquor, and turn the oysters into the cream. Skiin
out the mace and onions, and serve.
|JOT 4TO PKITTERS* — One pint of boiled and mashed potato,
■*-j half a cupful of hot milk, three tablespoonfuls of butter, three of sugar,
two eggs, a little nutmeg, one teaspoonful of salt. Add the milk, butter, sugar
and seasoning to the mashed potato, and then add the eggs well beaten. Stir
until very smooth and light. Spread, about half an inch deep, on a buttered
dish, and set away to cool. When cold, cut into squares. Dip in beaten egg
and in bread crumbs, and fry brown in boiling fat. Serve immediately.
f'ABRAGE DR.I28SI1WG. — Small cup of vinegar, butter size of
an egg, one tablespoonful sugar, one teaspoonful salt. Pour boiling on
two well-beaten eggs and a teaspoonful mustard; return it to the stove until it
thickens like a custard, then add one-half teacupful of cream or milk and a
little red or black pepper, if desired.
Our Medicines are as good as our “ Receipts.”
(3)
Physicians Use and Recommend
TRASK'S MAGNETIC OINTMENT,
Page 3 · 4 recipe records on this page
Presented as published in 1885. 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
SOUP.— Half a pint of green peas, half a pint of cauli- ^ flower, one pint of turnip, carrot, celery and string beans (all the four vegetables being included in the pint), half a cupful of tomato, half a pint of asparagus heads, two quarts of soup stock — any kind will do; three table¬ spoonfuls of butter, three tablespoonfuls of flour, and salt and pepper. Cook all the vegetables, except the peas and tomato, in water to cover one hour. Cook butter and dry flour together until smooth, but not brown; stir into the stock, which has been heated to the boiling point. Now add the tomato and simmer gently fifteen minutes; then strain. Add the peas and cooked vege¬ tables to the strained soup, and simmer again for thirty minutes. Serve small slices of toasted bread in a separate dish.
^OD»FI8H IBA.JL.Cakes, — One pint of finely-chopped cooked saltfish, six medium-sized potatoes, one egg, one heaping tablespoonful of butter, pepper, two tablespoonfuls of cream or four of milk. Pare the potatoes, and put on in boiling water. Boil half an hour. Drain off all the water, turn the potatoes into the tray with the fish, and mash light and fine with a vegetable masher. Add the butter; pepper, milk and eggs, and mix all very thoroughly. Taste to see if salt enough. Shape into smooth balls the size of an egg, and fry brown in boiling fat enough to float them. They will cook in three minutes. If the potatoes are very mealy it will take more milk or cream to moisten them, about two spoonfuls more. If the fat is smoking in the center, and the balls are made very smooth, they will not soak fat; but if the fat is not hot enough, they certainly will. Putting too many halls into the fat at one time cools it. Put in say four or five. Let the fat regain its first temperature, then add more.
f'REAMED OYSTERS. — A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a tablespoonful of flour, and salt and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skiin out the mace and onions, and serve.
|JOT 4TO PKITTERS* — One pint of boiled and mashed potato, ■*-j half a cupful of hot milk, three tablespoonfuls of butter, three of sugar, two eggs, a little nutmeg, one teaspoonful of salt. Add the milk, butter, sugar and seasoning to the mashed potato, and then add the eggs well beaten. Stir until very smooth and light. Spread, about half an inch deep, on a buttered dish, and set away to cool. When cold, cut into squares. Dip in beaten egg and in bread crumbs, and fry brown in boiling fat. Serve immediately.
f'ABRAGE DR.I28SI1WG. — Small cup of vinegar, butter size of an egg, one tablespoonful sugar, one teaspoonful salt. Pour boiling on two well-beaten eggs and a teaspoonful mustard; return it to the stove until it thickens like a custard, then add one-half teacupful of cream or milk and a little red or black pepper, if desired.
Our Medicines are as good as our “ Receipts.”
(3)
Physicians Use and Recommend
TRASK'S MAGNETIC OINTMENT,
Records on this page
Codfish BallsVegetable SoupTomato SoupFried Potato Balls