about in the water, and drained it in a tin strainer,
then placed it in the kettle with half a pint of
fresh water, covered it close, and let it boil for
ten minutes, or until the water was all evaporated,
and the fish well cooked. At this stage she added
a pint of thin cream ; and when it boiled, two
spoonfuls of flour stirred to a smooth paste in a
little cold milk✪ Boiled Codfish with Cream, let it boil for a minute or two,
peppered it lightly, and served it. About ten
minutes before breakfast, she put the twist into
the oven ; and, from time to time, looked at it to
be sure it was not burning. When the potatoes
were baked, breakfast was served immediately.
Cousin Kate lifted the pan containing them to the
kitchen table ; then, one by one, picked up the
potatoes in a cloth, which she held to protect her
hand, gave each a gentle squeeze, imtil opened its
mouth, whence issued a pufi' of hot air ; then
placing them in a dish, sent them to the table."
When Alice had finished reading these notes
from her memorandum book, I said, " Correct, to
the minutest particular." She smilingly answered,
as she bade me good-night, " Then let not your
heart be troubled about breakfast, nor have a
thought of care or responsibility. I shall ring
the dressing-bell at half-past seven, and woe be-
tide you and mamma, if you spoil my first break-
fast by your tardiness."
Cousin Emeline and I were on time next morn-
STILL DABBLING IN DOUGH. 47
ing, and presented our queen of the kitchen with
a bouquet of freshly-gathered flowers, in the
arrangement of which we had spent some anxious
moments. As I served the codlish (white, creamy,
and tempting), I said, "Now iJds fills the spoon in
a plump and satisfactory manner. I am very
fond of codfish when properly cooked ; and I find
it terribly trying, sometimes, to have so appetiz-
ing a dish fraudulently represented by bits of fish
half-cooked, and salt as brine, straying forlornly
about in a sloppy gravy. But this is just right ;
neither too thick nor too thin. In this artistic
combination, it is difficult to decide where the fish
ends, and where the gravy begins."
Here Emeline interrupted my rhapsody over
the fish, by asking, "Where is the boiled milk
for Kate's coffee, Alice ? "
" There ! I've for<2:otten the milk. But how did it
happen that it was not down in my memoranda ? "
"For the reason, I dare say, that boiling milk
in a milk-boiler requires very little attention.
You fill the inner boiler Avith milk and the outer
one with water, and set it back on the range,
where it simmers and sings to itself, until needed ;
and I suppose you neglected to make note of so
trifling a matter."
"I am very sorry, indeed. Cousin Kate ; for to
weaken your coffee with water will spoil it."
" Not at all, when I have cream like this. But
48 COOKmO AND CASTLE-BUILDING.
isn't it strange, Emeline, that so indispensable a
thing as a milk-boiler should be so rarely found
in the kitchen? — and that the mistress of the
house should go on, year after year, boiling milk
in all sorts of pots and pans, — often scorching it
so that it is unfit for use, wasting the milk, and
spoiling her temper, all for the want of a milk-
boiler which costs a dollar ? "
Page 18 · 1 recipe record on this page
Presented as published in 1880. 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
about in the water, and drained it in a tin strainer, then placed it in the kettle with half a pint of fresh water, covered it close, and let it boil for ten minutes, or until the water was all evaporated, and the fish well cooked. At this stage she added a pint of thin cream ; and when it boiled, two spoonfuls of flour stirred to a smooth paste in a little cold milk, let it boil for a minute or two, peppered it lightly, and served it. About ten minutes before breakfast, she put the twist into the oven ; and, from time to time, looked at it to be sure it was not burning. When the potatoes were baked, breakfast was served immediately. Cousin Kate lifted the pan containing them to the kitchen table ; then, one by one, picked up the potatoes in a cloth, which she held to protect her hand, gave each a gentle squeeze, until opened its mouth, whence issued a pufi' of hot air ; then placing them in a dish, sent them to the table."
When Alice had finished reading these notes from her memorandum book, I said, "Correct, to the minutest particular." She smilingly answered, as she bade me good-night, " Then let not your heart be troubled about breakfast, nor have a thought of care or responsibility. I shall ring the dressing-bell at half-past seven, and woe betide you and mamma, if you spoil my first breakfast by your tardiness."
Cousin Emeline and I were on time next morning, and presented our queen of the kitchen with a bouquet of freshly-gathered flowers, in the arrangement of which we had spent some anxious moments. As I served the codfish (white, creamy, and tempting), I said, "Now this fills the spoon in a plump and satisfactory manner. I am very fond of codfish when properly cooked ; and I find it terribly trying, sometimes, to have so appetizing a dish fraudulently represented by bits of fish half-cooked, and salt as brine, straying forlornly about in a sloppy gravy. But this is just right ; neither too thick nor too thin. In this artistic combination, it is difficult to decide where the fish ends, and where the gravy begins."
Here Emeline interrupted my rhapsody over the fish, by asking, "Where is the boiled milk for Kate's coffee, Alice ? "
"There! I've forgotten the milk. But how did it happen that it was not down in my memoranda ? "
"For the reason, I dare say, that boiling milk in a milk-boiler requires very little attention. You fill the inner boiler with milk and the outer one with water, and set it back on the range, where it simmers and sings to itself, until needed ; and I suppose you neglected to make note of so trifling a matter."
"I am very sorry, indeed. Cousin Kate ; for to weaken your coffee with water will spoil it."
" Not at all, when I have cream like this. But
isn't it strange, Emeline, that so indispensable a thing as a milk-boiler should be so rarely found in the kitchen? — and that the mistress of the house should go on, year after year, boiling milk in all sorts of pots and pans, — often scorching it so that it is unfit for use, wasting the milk, and spoiling her temper, all for the want of a milkboiler which costs a dollar ? "
Records on this page
Boiled Codfish with Cream