FoodNet

Statesmen's dishes; and how to cook them

1890

Page 5 · 7 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
£AKE a scalded calf's head; boil it in hot water for twenty minutes ; drain and put in cold water. Then place in a saucepan with three quarts of water, a carrot, an onion, four cloves, three cloves of garlic, a few branches of parsley, a tablespoonful of vinegar and a little salt. Mix well three tablespoonfuls of flour in a little water, which add to the other ingredients and boil gently for half an hour ; drain, and when cold cut the calf's head into small pieces ; then add about a quart of heavy stock, boil gently twenty minutes, and just before serving also add a good glass of sherry, a little red pepper and two hard-boiled eggsMock-Turtle Soup chopped up, the yolks and whites separately, and the peel of a lemon cut in small pieces. AND HOW TO COOK THEM. 21 A QUICKLY-MADE SOUP. BY MES. HARRIET TAYLOR UPTON. (Daughter of Hon. E. B. Taylor, of Ohio, and author of "The Children c the White House.") NOTHING perhaps is of more help to a house keeper than to be able to concoct at short notice a good soup. A meager lunch, or a light dinner is often turned into an attractive meal by the addition of a soup. Below is given one of the most simple of quickly-made soups : Place one tablespoonful of butter in a stewpan till it boils but does not brown. Add two tablespoonfuls of flour ; when all is thoroughly mixed add one tea- spoonful of salt, one teaspoonful of celery salt, one saltspoonful of white pepper. Boil one quart of milk, and add the hot thickening. Bemove the bone and skin from one small can of salmonQuickly-Made Soup ; mince or chip it ; add the fish to the milk, which, when once boiled, serve immediately. 22 STATESMEN'S DISHES; FISH CHOWDER. BY MBS. BENJAMIN HARBISON. (Wife of the President.) }UT a medium-sized shad or white-fish, three or four potatoes, one onion and a quarter of a pound of bacon into small pieces. Fry the bacon and onions a light brown. Put a layer of potatoes in the saucepan, over that a layer of the fish, then a sprinkling of onions and bacon, then a layer of tomatoes; sprinkle with pepper and salt, alter- nating the layers until all is in. Add enough water to cover, place over a moderate fire and let simmer twenty-five minutes. Boil one pint of milkFish Chowder, thick- ening it with cracker crumbs ; let it stand a moment and then add to the chowder. Now stir for the first time, let boil an instant, season if not strong to taste, and serve hot. ^-^^-^T^S^ee <z^r2*£<^ AND HOW TO COOK THEM. 23 CODFISH BALLS. BT MRS. MELVILLE W. FULLER. (Wife of the Chief Justice of the Supreme Court.) QTJAL parts codfish and mashed potatoes jp thoroughly mixed with cooked red beets 1 chopped fineCodfish Balls. Mold into balls, brown in the fat of salt pork, and garnish with the crisp bits of fried pork. 24 STATESMEN'S DISHES; FISH A LUCULLUS. BT MBS. JOHN W. NOBLE. (Wife of the Secretary of the Interior.) Fish a Lucullus