Capital city recipes

White tela of tT Sige ahd Cave WME Sv HU ASTD ae anetgs Gy sept RED Mae UN AEM e UE EE pu oad Lac jer aay bai “ bd biel a A ca SE TI ih i Sh ha a ce di hn cn RPL OS RE AA AD AAD SHPO 464-4 $4 oe OE soa eetewes * Pept pes Gani) naomi] ae “Ny MeStahgt yar ev ell Ra eee a ara Wlijeosnedsnavay ott Lantins LESAN eu tt \ ie tacbhiny HA DES HORE Ooh be O4. LOG ESSEOL ELLEN AES HONIEEED O99 bho o4 CEROGHEHEANAE EHH PH OL EHS OPEFGIGTEAGS SORES SE TEE ES ee Wipe Pevagyyrats <feyygibey Gye ade ena res aussie Nuueae RRS ay i Library OF THE University of North Carolina This book was presented by Members of the family of the late COL. A. B. ANDREWS This boon must not be taken from the Library building. 15 Aug’39SH se 7% sy 9 Y oye “4 : Nae eB . THIS TITLE HAS BEEN MiCROF LEU LUNC-15M F.38 OP-15906 PUL 4 eh Aik it f, Py fe ey i ht ihe ina ies om thar t AA ' pie be aa * ' SPAPITAL CITY RECIPES BY THE LADIES OF THE PRESBYTERIAN CHURCH OF RALEIGH, N. C. RALEIGH : CAPITAL, PRINTING COMPANY, PRINTERS AND BINDERS. 1900. b Hl 1 nui Al PREFACE. This little volume is published by the ladies of the Aid Society of the Presbyterian Church of Raleigh, and the Recipes com- posing it have been obtained from the manuscript collections of some of the most noted of our housekeepers. It meets a grave want of the present generation in its perfect reliability. It has been conscientiously compiled of often-tried and long-proved formulas, and will be invaluable to the young housekeeper for its accuracy and to the older matron for the memories its dishes will revive of the good times when ‘‘mother’s old cook”’ dressed the Christmas turkey and baked the wedding cakes. It only remains for us to hope that it will prove a strong and true help, and to beg all who give these Recipes a trial to preserve their proportions carefully and thoroughly in justicc to those who have so cordially contributed them. THE COMMITTEE. BS311 Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill httos://archive.org/details/capitalcityrecipOOfirs 0 SOUPS. ‘* A soup boiled is a soup spoiled.’’ CROUTONS TO SERVE WITH SOUP. Take stale light bread, slice rather thickly, cut off the crusts, take a sharp knife and cut the bread in squares about 3/ of an inch each way, or 1 inch long and % inch wide; put into the stove-pan and brown quickly ; send on with the soup in a fancy dish on fringed napkins. Put 4 or 5 into each soup-plate before serving. BRUNSWICK STEW. Water, . ‘ : ‘ ‘ : 5 quarts. Bacon, . k ; ; : : 4 slices. Onion, . / ; : A 4 I Peeled Tomatoes, . ; : : 2 quarts, COG i: A ; : : : 4 or 5 ears. Large Potatoes, : ‘ 5 5 Butter Beans, : ; ‘ : ¥% pint. Young Chickens, . : : 2 Bread Crumbs, sifted. Salt and Pepper. Walnut Catsup, Worcestershire Sauce or Pepper Sauce. About 4 hours before dinner put into the soup-pot the water, bacon and sliced onion ; let the water boil for an hour, then put in the tomatoes, the corn cut from the cob, the potatoes cut up and the butter beans; let it come to a boil again and add the chickens cut into pieces. Suffer it to cook until the chicken drops from the bone; take out the bones and skin; thicken with the bread crumbs; then season with the salt, pepper and catsup or sauce. VIRGINIA. rs TOMATO PUREE. Tomatoes, . : : ; ; : I quart can. Milk, : ; : ; f , I pint. Butter, : 5 : ; : ‘ Y% pound. Cloves, ; : ; : : ¥y% dozen. Sugar, ; ‘ ; ; 3 4 1 teaspoonful. 4 SOUPS. Add salt, spoon of soda dissolved in water just before taking off. Heat the tomatoes and strain through a sieve; then add the milk and seasoning and boil io minutes. Cut lightbread in 4 inch squares, brown them in a little lard, and drop in the soup