Page:Peterson Magazine 1869A.pdf/82

 OUR NEW COOK- BOOK.

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Fried Cod is not sufficiently used in this country. Slices two inches thick, done with eggs and crumbs, and fried a light brown, in plenty offat, are delicious. We know of no fried fish more delicate. Fish Sauce.- Take half a pint of milk and cream together, two eggs, well beaten, salt, a little pepper, and the juice of halfa lemon ; put it over the fire, and stir it constantly until it begins to thicken. MEATS, POULTRY, AND GAME. Goose. This requires keeping, the same as fowls, some days before cooking. The goose is best in the autumn and early part of winter, never good in spring. What is called a green goose is four months old. It is insipid after that, although tender. Pick well, and singe the goose, then clean carefully. Put the liver and gizzard on to cook as the turOUR NEW COOK - BOOK. key's. When the goose is washed and ready for stuffing, Every receipt in this Cook- Book has been tested by a have boiled three white potatoes, skin and mash them ; chop practical housekeeper. three onions very fine, throw them into cold water ; stir SOUPS. into the potatoes a spoonful of butter, a little salt, and black Crecy Soup.- Ingredients: Carrots, turnips, celery, an pepper, a tablespoonful of finely-rubbed sage-leaves ; drain onion, a few thin slices of ham and butter. The vegetables off the onions, and mix with the potato, sage, etc. When must be peeled, washed, and cut up small, and put in hot well mixed, stuff the goose with the mixture ; have ready a water for a quarter of an hour. Then drain them and put coarse needle and thread, and sew up the slit made for cleanthem into a sauce-pau, with a good piece of butter, some ing and introducing the stuffing. A full-grown goose rethin slices of ham, and a little sugar, and let it boil gentlyquires one hour and three-quarters. Roast it as a turkey, over a slow fire. Moisten it with beef broth. When all is dredging and basting. The gravy is prepared as for poultry, cooked, put the vegetables into a mortar and pound them. with the liver and gizzard. Apple-sauce' is indispensable for Strain them through a collander with the broth that has roast goose. Dressing Cold Meat.-Cut the meat in pieces, and lay them served to moisten the vegetables. Put them back over the fire, and let the whole boil gently during two hours. Skim in a mould in layers, well seasoned. Then pour over and it, and pour it over some crusts of bread fried in butter, and fill the mould with some clear soup, nearly cold, which, serve it. when left to stand some hours, will turn out to be as firm Monaco Soup.- Ingredients : Bread, sugar, salt, milk or as isinglass, especially if shank bones were boiled in the cream, the yolk of egg. Cut some slices of bread, all of the soup. Should the cold meat be veal or poultry, the addisame size and shape, if possible. Sprinkle them tliicklywith tion of some small pieces of ham or bacon, and of hardpowdered sugar, and grill them until they are a slight boiled eggs, cut in slices, and put between the layers of brown. Put them in a soup-tureen with a little salt. Pour meat, is a great improvement. Another way to dress cold some boiling milk ( or boiling cream) over them ; the yolk meat is to have it minced very fine, well seasoned, and put ofseveral eggs may be mixed with the milk. This soup is in patty-pans, with a thin crust below and above it, and baked in a quick oven. Cold meat, cut in small pieces, and very good for invalids and young children. Cauliflower Soup.- Cauliflower and butter. Peel the put in a pic-dish, with batter poured over it, and baked until cauliflowers, and put them in boiling water. When they the batter rises, is another good way. Potato-pie is a capital are perfectly soft, strain the water off, and put them in the method of using cold meat. The meat should be cut in sauce-pan again with some butter. Moisten them with pieces, and covered with mashed potatoes, then put into the water or beef broth, and finish cooking them. Put some oven to bake until the potatoes are well browned. Beef Stewed with Onions.-Cut some tender beef in small slices offried bread in the soup, and let the whole boil gently until it is thick; then serve it. pieces, and season it with pepper and salt ; slice some onions and add to it, with water enough in the stew-pan to make FISH. With the advent of the cold of winter, codfish comes into a gravy; let it stew slowly till the beef is thoroughly done, season. There are those who like this fish during the then add some pieces of butter rolled in flour to make a rich warmer months; but commend us to a deep sea-cod, caught gravy. Cold beef may be done in the same way, only the in cold weather- one which, when cooked, exhibits the flesh onions must be stewed first, and the meat added. If the separating from the bone in solid flakes that retain their water should stew away too much, put in a little more. Rissables are made with real and ham, chopped very fine, white curvatures as they are distributed by the carver. This desirable firmness of the flesh is increased by the process of or pounded lightly ; add a few bread-crumbs, salt, pepper, crimping, which consists in cutting down to the bone on nutmeg, and a little parsley and lemon-peel or shallot; mix either side before the contractibility of the fibres has ceased, all together with the yolks of eggs, well beaten ; either roll and then plunging the fish into very cold salt-and-water. them into shape like a flat sausage, or into the shape of The cold and the salt cause the fibres to contract, and the pears, sticking a bit of horseradish in the ends to resemble flakes consequently become more firm. the stalks ; egg each over, and grate bread-crumbs ; fry them Browned Cod's Head.- Cod's head, butter, flour, bread- brown, and serve on crisp-fried parsley crumbs Boil the head, and take it up ; take off the skin ; Broiled Partridge.-Cut the bird down the back; break set it before a brisk fire ; dredge it with flour, and baste it the merry-thought, which will allow it to be made quite flat ; with butter. When it begins to froth, sprinkle fine bread- cut off the feet at the joint, and skewer it as a fowl to broil ; crumbs over it, and continue basting it until it is well dry, flour, egg, and sprinkle it with chopped herbs and frothed, and of a fine brown, and serve it. Garnish with bread-crumbs, well seasoned. Broil and serve with a little slices of lemon, and sauce to taste. good gravy, with a mushroom or two chopped up sinall. Crimped Cod is cut into slices, put into boiling water Grouse.-Mix a small lump of butter with a few breadwith salt, boiled very slowly for a quarter of anhour, served crumbs, and put it in the inside of the birds- not in the up, garnished with the boiled liver and parsley, and accom- crop; it keeps them moist. They require to be nicely roasted and well basted. panied with oyster- auce. ATTRACTION IN A GLASS OF WATER.-Pour water into a glass tumbler, perfectly dry, and it may be raised above the edge, in a convex form ; because the particles of the water have more attraction for each other than for the dry glass ; wet the edge, and they will be instantly attracted, and overflow, and the water will sink into a concave form. WATER IN A SLING.-Halffill a mug with water, place it in a sling, and you may whirl it round you without spilling a drop ; for the water tends more away from the center of motion toward the bottom of the mug, than toward the earth by gravity. FLOATING NEEDLES.-Fill a cup with water, gently lay on its surface small, fine needles, and they will float.