Twentieth century home cook book

Boiled Turkey and Fowl. — Select a fat, young fowl ; prepare the dressing of cracker or broad crumbs, made fine; chop bits of raw salt pork very fine; sift in sage, savory, thyme, or any other sweet herbs you prefer; add to this pepper, salt, and considerable butter ; mix with hot water. An egg is sometimes added. After the turkey is stuffed, wrap closely in cloth. Put in cold water to boil, having all parts covered. Boil slowly, removing the scum as it rises. A small turkej' will boil in less than two hours. If you use oysters for the dressing, it is better to steam the turkey instead of boiling. When tender, take it up, strain the gravy found in the pan thicken with flour; stew the oysters intended for the sauce, mix this liquor with the gravy, add butter, salt and pepper to suit the taste; a trifle of cream improves the color. Boiled Corned Beef. — If the piece is very salt, let it soak over night. If young beef and properly corned, this is unnecessary. For boiling, put it in the pot, pour cold water over it after rinsing, letting the meat be well covered. The rule is twenty-five minutes to a pound for boiling meats, but corned beef should never be boiled ; it should only simmer, by being placed where the simmering can be uninterrupted from four to six hours, according to the size of the piece. If it is to be served cold, let the meat remain in the liquor until cold. Tough beef can be made tender by letting it remain in the liquor until the next day, and then bringing it to the boiling point just before serving. For rump pieces this is a superior method. A brisket or plate piece may be simmered until the bones can be easily removed; then fold over the brisket piece, forming a square or oblong piece; tie over it a piece of muslin, place sufficient weight on top to press the parts closely together, and set it where it will become cold. This gives a firm, solid piece for cutting from when cold. A Boiled Dinner. — Select a good piece of fresh beef, not too fat, rub over it sufficient salt to "corn" it, but not to make it very salt; let it stand two or three days, judging of the time by the size of the meat ; then wash thoroughly in cold water, put in the pot, cover with cold water and boil gently till quite tender. Add such vegetables as are desired, judging the quantity by the strength of flavor desired in the thick soup to be made from the water in which the whole is boiled; when done dish beef and vegetables, and serve hot. Boiled Lamb, Mutton or Veal. — Wrap the joint, quarter or piece of meat in a wet cloth. Dust it with flour and let it remain so half an hour. Have the pot ready boiling; dip the joint in, first one end and then the other — then put it in the pot and cover closely. Let it boil gently but steadily, an hour and a half for lamb, and two hours for veal and mutton. Sauce for Boiled Meats. — Drawn butter, with chopiied parsley and sliced carrots, and pickled cucumbers. Boil carrots for a dish to eat with the lamb, etc. Slice into it some potatoes, parsley and onions, and with a little thickening, you have a good soup. To Boil Rice. — Rice when done should have every grain perfect. It should not be a gluey mass. The way to do it is to drop the rice into plenty of boiling water, boil fast and with the lid off, and when just done drain into a colander before serving. This is the way to boil rice for serving with gumbo. To Wash and Boil Rice. — Wash in several waters, rubbing gently between the fingers ; drain, drop it into boiling water only sufficient to cook it hy the time the water is boiled off, and so when done each grain will preserve its shape. This is the Chinese method. VI. Stewing.