Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Waffles. i. One quart flour, little salt, large teaspoon butter, two eggs, half cup yeast; let it rise all day. 2. Three pints milk, half cup boiled rice, while hot put in a piece butter size of an egg, half cup yeast, salt, flour to make a stiff batter; beat the egg very light and add the last thing; raise over night or during the day. 3. German. Half pound butter stirred to a cream, yolks of five eggs, mixed with half pound of flour, half pint of milk stirred in gradually and lastly the whites of the eggs beaten to a stiff froth and beaten into the butter. Wheat Gems. Stir slowly into cold water unbolted wheat flour enough to make it the consistency of hasty pudding, a little salt, and bake as muffins in a very quick oven. Yeast. I. splendid. Boil eight large potatoes, mash fine, add one pint boiling water, one cup sugar, nearly half cup salt, stir until dissolved; add one pint cold water, strain through a sieve, add half cup yeast and set to rise ten or twelve hours before bottling. A pinch of hops can be boiled and strained over it with the boiling water. 2. Grate four large sized raw potatoes; have ready one pint boiling water in which a small pinch of hops has been boiled, strain it over the potato; set it on the fire to cook five minutes, then add one-half cup sugar, one-quarter cup salt, one pint cold water, one-half cup yeast, let it rise and cork tight; this yeast will keep good three months. 3. Four raw potatoes, grated; mix with them three spoonfuls flour, a good pinch of hops, with water enough to cover, boil ten minutes; then strain the water onto the potatoes and flour; add one and a half quarts boiling water; when lukewarm add cup yeast, one-half cup sugar, one-fourth cup salt and set away to rise. SOUPS, "Now good digestion wait on appetite." —Shakespeare. Stock. Take lean beef and cold water, in proportion of one pound of beef to one quart water; place it in a soup kettle over a good fire; when it boils add cup of cold water and remove the scum; then place the kettle over a moderate fire and let it simmer slowly four or five hours; this stock may be used for all soups in which meat broth is desired. Black Bean. One pint black beans, soaked over night; in the morning pour off the water, add a gallon of water, with any bones, either of beef or mutton^ ( very little meat needed), and boil several hours; season with salt and pepper; takeoff all the fat, strain the soup and let it boil again before serving; cut a lemon in thin slices and put into the tureen and pour the soup upon it; some add cloves and yolks of hard boiled eggs. Beef. Take sufficient soup stock; boil one onion, one carrot, one quart potatoes, and vegetables to suit taste, in a little water, and strain into the soup stock; add pepper, salt, etc., to suit. Bouillon. Put a shank of beef (six or seven pounds) into a large pot and cover with cold water; leave on front of stove until it boils, then move it to the back of stove and let it simmer an hour and a half; cut up SOUPS. 17 two carrots, two onions, and half a lemon; salt to taste, and boil until the meat falls from the bones; then strain through a sieve and set in the cold; next day remove every particle of grease that has risen to the top; heat the bouillon and pour into cups, first having a slice of lemon in each cup; season to taste. Celery. Five heads of celery, one pint good soup stock, three of water, one-half pint cream or rich milk; cut the celery into inch lengths, put on with the water and cook until tender; take out the celery and rub through a sieve ; add to the soup stock and cook slowly one-half hour; heat the cream and stir into it one tablespoon flour rubbed into one tablespoon butter, cook five minutes; pour into the celery, heat very hot but not boil, and serve.