Have a quantity grated while the root is in perfection. To a
coffeecup of grated horseradish, two tablespoonfuls white sugar,
half teaspoonful salt, and a pint and a half cold vinegar✪ Prepared Horseradish for Winter; bottle
and seal.
KITCHEN SALT.
An article that will be found useful for all persons, and a per-
fect treasure when you have an inexeprienced cook, or one who
does not season well. Take two teacupfuls of fine salt, the same
of sugar, and one-half a cup of black pepper✪ Kitchen Salt — if you like a
good deal of pepper you may take a whole cup. Mix thoroughly.
Use for seasoning soups, hashes, etc.
CELERY SOY.
One peck of tomatoes boiled; one teacupful of salt; one-half
teacupful of fine white pepper; one teaspoonful of cayenne pep-
per; four onions chopped fine; one pound of sugar. Boil one
hour, and just before removing from the fire add a quart of good
sharp vinegar✪ Celery Soy. When cold, add a half cupful of celery seed,
rolled; two tablespoonfuls ground cloves and allspice. Let stand
one night; then press through a sieve, and bottle closely.
POULTRV.
Do not feed poultry tlie day before killing; cut off the head,
hang iap by the legs, as the meat will be more white and whole-
some if bled freely and quickly. Scald well by dipping in and
out of a pail of boiling water, being careful not to scald so much
as to set the feathers and ?nake them more difficult to pluck;
place the fowl on a board with the head towards you, pull the
feathers away from you, which will be in the direction they nat-
urally lie (if pulled in a contrary direction the skin is likely to
be torn), be careful to remove all the pin-feathers with a knife or
pair of tweezers; singe, but not smoke, over blazing paper; put
one tablespoonful of alcohol in a saucer, light it with a match
and singe the fowl; place on a meat-board, and with a sharp knife
cut off the legs a little below the knee, to prevent the muscles
from shrinking away from the joint, and remove the oil-bag above
the tail; take out crop, either by making a slit at the back
of the neck or in front (the last is better), taking care that every
thing pertaining to the crop or windpipe is removed, cut the
neck-bone off close to the body, leaving the skin a good length
if to be stuffed; cut a slit three inches long from the tail up-
wards, being careful to cut only through the skin, put in the
finger at the breast and detach all the intestines, taking care
not to burst the gall-bag (situated near the upper part of the
breast-bone, and attached to the liver; if broken, no washing can
remove the bitter taint left on every spot it touches); put in the
hand at the incision near the tail, and draw out carefully all in-
testines; trim off the fat from the breast and at the lower incision;
GO POULTRY.
Page 34 · 3 recipe records on this page
Presented as published in 1887. 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
Have a quantity grated while the root is in perfection. To a coffeecup of grated horseradish, add two tablespoonfuls white sugar, half teaspoonful salt, and a pint and a half cold vinegar; bottle and seal.
KITCHEN SALT.
An article that will be found useful for all persons, and a perfect treasure when you have an inexperienced cook, or one who does not season well. Take two teacupfuls of fine salt, the same of sugar, and one-half a cup of black pepper — if you like a good deal of pepper you may take a whole cup. Mix thoroughly. Use for seasoning soups, hashes, etc.
CELERY SOY.
One peck of tomatoes boiled; one teacupful of salt; one-half teacupful of fine white pepper; one teaspoonful of cayenne pepper; four onions chopped fine; one pound of sugar. Boil one hour, and just before removing from the fire add a quart of good sharp vinegar. When cold, add a half cupful of celery seed, rolled; two tablespoonfuls ground cloves and allspice. Let stand one night; then press through a sieve, and bottle closely.
Do not feed poultry the day before killing; cut off the head, hang iap by the legs, as the meat will be more white and wholesome if bled freely and quickly. Scald well by dipping in and out of a pail of boiling water, being careful not to scald so much as to set the feathers and make them more difficult to pluck; place the fowl on a board with the head towards you, pull the feathers away from you, which will be in the direction they naturally lie (if pulled in a contrary direction the skin is likely to be torn), be careful to remove all the pin-feathers with a knife or pair of tweezers; singe, but not smoke, over blazing paper; put one tablespoonful of alcohol in a saucer, light it with a match and singe the fowl; place on a meat-board, and with a sharp knife cut off the legs a little below the knee, to prevent the muscles from shrinking away from the joint, and remove the oil-bag above the tail; take out crop, either by making a slit at the back of the neck or in front (the last is better), taking care that every thing pertaining to the crop or windpipe is removed, cut the neck-bone off close to the body, leaving the skin a good length if to be stuffed; cut a slit three inches long from the tail upwards, being careful to cut only through the skin, put in the finger at the breast and detach all the intestines, taking care not to burst the gall-bag (situated near the upper part of the breast-bone, and attached to the liver; if broken, no washing can remove the bitter taint left on every spot it touches); put in the hand at the incision near the tail, and draw out carefully all intestines; trim off the fat from the breast and at the lower incision;
GO POULTRY.
Records on this page
Prepared Horseradish for WinterKitchen SaltCelery Soy