Cloud City Cook-Book Part 1

Cloud City Cook-Book.

by Mrs. William H. Nash.

PREFACE.

"Of making many books there is no end," said a wise man; but probably he had good cooks. There is a "place" for all things as well as a "time," and every hungry man knows the place for a good dinner. If the shortest road to man's heart is by way of his stomach, then the projectors of this little volume think they have struck it rich. So, like all other authors, we have written to meet a "long felt want."

There are cook-books and cook-books, but who ever saw a cook-book for "Cloud City"? It is a well-established fact that in a high alt.i.tude the science culinary has its local and peculiar laws. It is commonly held that a different proportion of ingredients is necessary, as well as a different length of time. It is even claimed by some that more fuel is required here than in a lower alt.i.tude. Be this as it may, it is well established that the husband, who has recently brought his wife from the East, is not in healthy employment when he reminds her of the superior quality of his mother's cooking. He must wait until she has learned the new conditions in her new world. Without a scientific explanation of why the boiling point is reached at lower temperature here than at lower alt.i.tude, or whether this one fact accounts for the necessity of different proportions of ingredients in cookery, the Ladies of the Congregational Church gracefully bow themselves before the public with a genuine blessing to every family.

Poor cooking is responsible for much of the wretched health of women and children, and much of the drinking habit among men. If, by gathering together in this little volume the wisest experience, wrought out in the peculiar conditions of this lofty alt.i.tude, we are able to bring peace and happiness to the home, our ambition shall have been amply satisfied.

Ladies Congregational Church.

SOUPS.

PEA SOUP.

Parboil the peas in saleratus water (one heaping teaspoon to kettle two-thirds full of water), then wash well and put in to boil with a piece of salt pork. Season to taste, with salt and pepper, and onions previously fried in b.u.t.ter. Add dried bread crumbs just before serving.--Mrs. C. H. Bailey.

TOMATO SOUP.

One quart of tomatoes, or a two-pound can of tomatoes, to which add one quart water, one-half of a small onion sliced, a piece of b.u.t.ter the size of a hen's egg, in which rub a large tablespoon of flour, and boil slowly one hour. Just before serving, strain the soup and add one pint of scalded milk.

BLACK BEAN SOUP.

One pint of black beans, a small joint or shank of beef, a slice of salt pork. Soak the beans over night, drain off the water, and put them into the kettle with the meat, and cover with water. Boil about five hours; strain through the colander. Season with red pepper and a little wine. Add the yolks of three hard-boiled eggs and slices of lemon.--Mrs. Werner.

VEGETABLE SOUP.

Boil a soup-bone all day in plenty of water; strain it, add a little salt, and let it stand until the next day. In the morning, boil steadily until about an hour before dinner, when season to taste, and add one large onion, part of a carrot, little cabbage, one tomato, part of a turnip, one potato, all chopped very fine.--Mrs. Hugh Parry.

ONION SOUP.

Four large onions, cut up (not sliced), six ounces of b.u.t.ter, salt, cayenne, soup stock, with yolks of four eggs, one-fourth of a loaf of bread cut in very thin slices and dried, two tablespoons of grated cheese. Slowly stir the onions in the b.u.t.ter one hour, stirring frequently, being very careful not to brown; add salt, pepper, cayenne and stock, and cook one hour longer. Add one-third as much stock. Have in the tureen the bread and cheese. Beat up the eggs with a ladle full of soup; pour this on the bread, cover close, and stand five minutes. Add the rest of the soup and serve at once.--Mrs.

Werner.

MACARONI SOUP.

One gallon soup stock, five sticks macaroni, one onion. Season with salt and pepper. Boil well.--Mrs. Hugh Parry.

VEAL SOUP.

Two legs of veal, put on with boiling water and skimmed; when skimmed, add b.u.t.ter. Prepare rice by boiling. When the soup is done, remove bone and meat, strain, add rice, and let come to a boil. Beat yolk of egg in dish with a little water, add chopped parsley, little nutmeg; then pour over soup and serve.

RICE SOUP.

One quart of water, one-fourth cup of rice, piece of b.u.t.ter, yolk of egg, chopped parsley, little nutmeg. Stir the yolk of the egg, add parsley and nutmeg; pour over the soup and serve.

NOODLE SOUP.

Boil two good, fat old chickens until all that is good of them is extracted for the broth. For the noodles, take two eggs, a pinch of salt, three tablespoons sweet milk, flour enough to make a stiff dough. Roll out in two very thin sheets; let dry until they will roll without breaking. Lay the sheets together, roll up tight, and cut as fine as possible with a sharp knife into little ribbons. Thrown the noodles into the boiling broth about twenty minutes before serving.

--Mrs. Werner.

ASPARAGUS OR CELERY SOUP.

Six bunches of asparagus, cooked thoroughly and pressed through a sieve; one quart of milk, half pound b.u.t.ter, and four tablespoons flour. Mix flour and b.u.t.ter together, and let boil five minutes, then add the milk, then the asparagus, stirring well but not boiling.

Season with salt and pepper to taste. If not perfectly white, strain again, and serve hot. If celery is used, three bunches are sufficient; the soup to be made same as above.--Mrs. Hugh Parry.

BREAD, YEAST, GEMS, ETC.

YEAST.

Peel and boil eight common-sized potatoes in two quarts of water, with one handful of hops tied up in a thin bag. When the potatoes are done, mash them fine, add one pint of flour, one tablespoon ginger, and one-half cup sugar; mix thoroughly, then, having added more water to make up for what has boiled away, turn on the water in which the potatoes and hops were boiled, boiling hot, stirring it well. When quite warm, but not hot, add one cup of yeast. After it is done working, add one tablespoon salt.--Mrs. C. H. Bailey.

GRAHAM BREAD.

Two cups graham flour, one and a half cups sour milk, one tablespoon N. O. mola.s.ses, one scant tablespoon soda, one tablespoon salt.--Miss F. L. Raymond.

BISCUIT.

One quart flour, one cup lard, two teaspoons Price's baking powder, sifted with flour. Salt. Mix with milk to roll soft, and bake in a quick oven.--Mrs. Brooks.