Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information Part 49

BAKED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Prepare, and cook the same as Blanc-Mange. After it is cool, stir up with it _thoroughly_ two or three eggs well beaten, and bake half an hour. It is very good.

BOILED PUDDING.--Three tablespoonfuls of Oswego Prepared Corn to one quart of milk. Dissolve the corn in some of the milk, and mix with it two or three eggs, well beaten, and a little salt. Heat the remainder of the milk to near boiling, add the above preparation, and boil four minutes, stirring it briskly. To be eaten warm with a sauce. It is delicious.

QUEEN PUDDING.--One pint of bread crumbs, one quart milk, one cup sugar, yolks four eggs, a little b.u.t.ter, bake half an hour, then put over the top a layer of fruit, then white of eggs beaten to a froth with sugar; to be eaten cold with cream.

PLAIN RICE PUDDING.--Wash and pick some rice; throw among it some pimento finely pounded, but not much; tie the rice in a cloth and leave plenty of room for it to swell. When done, eat it with b.u.t.ter and sugar, or milk. Put lemon peel if you please.

It is very good without spice, and eaten with salt and b.u.t.ter.

ANOTHER.--Put into a very deep pan half a pound of rice washed and picked; two ounces of b.u.t.ter, four ounces of sugar, a few allspice pounded, and two quarts of milk. Less b.u.t.ter will do, or some suet.

Bake in a slow oven.

RICH RICE PUDDING--Boil 1/2 lb. of rice in water, with a bit of salt, till quite tender; drain it dry; mix it with the yolks and whites of four eggs, a quarter of a pint of cream, with 2 ozs. of fresh b.u.t.ter melted in the latter; 4 ozs. of beef suet or marrow, or veal suet taken from a fillet of veal, finely shred, 3/4 lb. of currants, two spoonfuls of brandy, one of peach-water, or ratafia, nutmeg, and a grated lemon peel. When well mixed, put a paste round the edge, and fill the dish. Slices of candied orange, lemon, and citron, if approved. Bake in a moderate oven.

RICE PUDDING WITH FRUIT--Swell the rice with a very little milk over the fire; then mix fruit of any kind with it (currants, gooseberries, scalded, pared, and quartered apples, raisins, or black currants); put one egg into the rice to bind it; boil it well, and serve with sugar.

ROMAN PUDDING--Oil a plain tin mold, sprinkle it with vermicelli, line it with a thin paste; have some boiled macaroni ready cut in pieces an inch long; weigh it, and take the same weight of Parmesan cheese, grated; boil a rabbit, cut off all the white meat in slices, as thin as paper, season with pepper, salt, and shalot; add cream sufficient to moisten the whole, put it into the mold, and cover it with paste; bake in a moderate oven for an hour, turn the pudding out of the mold, and serve it with a rich brown gravy.

SAGO PUDDING--Boil 4 ozs. of sago in water a few minutes; strain, and add milk, and boil till tender. Boil lemon peel and cinnamon in a little milk, and strain it to the sago. Put the whole into a basin; break 8 eggs; mix it well together, and sweeten with moist sugar; add a gla.s.s of brandy, and some nutmeg; put puff paste round the rim of the dish, and b.u.t.ter the bottom. Bake three quarters of an hour.

SPANISH PUDDING--To one pint of water, put two ounces of b.u.t.ter, and a little salt, when it boils add as much flour as will make it the consistency of hasty pudding. Keep it well stirred, after it is taken off the fire and has stood till quite cold, beat it up with three eggs, add a little grated lemon peel and nutmeg, drop the b.u.t.ter with a spoon into the frying pan with boiling lard, fry quickly, put sugar over them when sent to the table.

SUET DUMPLINGS--Shred 1 lb. of suet; mix with 1-1/4 lbs. flour, 2 eggs beaten separately, a little salt, and as little milk as will make it.

Make it into two small b.a.l.l.s. Boil 20 minutes. The fat of loins or necks of mutton finely shred makes a more delicate dumpling than suet.

SUET PUDDING--Take six spoonfuls of flour, 1 lb. of suet, shred small, 4 eggs, a spoonful of beaten ginger, a spoonful of salt, and a quart of milk. Mix the eggs and flour with a pint of milk very thick, and with the seasoning, mix in the rest of the milk with the suet. Boil two hours.

TAPIOCA PUDDING.--Put 1/4 lb. of tapioca into a sauce pan of cold water; when it boils, strain it to a pint of new milk; boil till it soaks up all the milk, and put it out to cool. Beat the yolks of four eggs, and the whites of two, a tablespoonful of brandy, sugar, nutmeg, and 2 ounces of b.u.t.ter. Mix all together; put a puff paste round the dish, and send it to the oven. It is very good boiled with melted b.u.t.ter, wine and sugar.

VERMICELLI PUDDING.--Boil 4 ounces of vermicelli in a pint of new milk till soft, with a stick or two of cinnamon. Then put in half a pint of thick cream, 1/4 lb. of b.u.t.ter, the same of sugar, and the yolks of 4 eggs. Bake without paste in an earthen dish.

Another.--Simmer 2 ounces of vermicelli in a cupful of milk till tender; flavor it with a stick or two of cinnamon or other spice. Beat up three eggs, 1 ounce of sugar, half a pint of milk and a gla.s.s of wine. Add to the vermicelli. Bake in a slow oven.

HOW TO PUT UP PICKLES AND MAKE CATSUPS

HOW TO PICKLE BEET ROOTS.--Beet roots are a very pretty garnish for made dishes, and are thus pickled. Boil the roots till they are tender, then take off the skins, cut them in slices, gimp them in the shape of wheels, or what form you please, and put them into a jar.

Take as much vinegar as you think will cover them, and boil it with a a little mace, a race of ginger sliced, and a few slices of horseradish. Pour it hot upon your roots and tie them down.

CHOW-CHOW.--Two quarts of small white onions, two quarts of gherkins, two quarts of string beans, two small cauliflowers, half a dozen ripe, red peppers, one-half pound mustard seed, one-half pound whole pepper, one pound ground mustard, and, as there is nothing so adulterated as ground mustard, it's better to get it at the druggist's; twenty or thirty bay leaves (not bog leaves, as some one of the ladies facetiously remarked), and two quarts of good cider, or wine vinegar. Peel the onions, halve the cuc.u.mbers, string the beans, and cut in pieces the cauliflower. Put all in a wooden tray, and sprinkle well with salt. In the morning wash and drain thoroughly, and put all into the cold vinegar, except the red peppers. Let boil twenty minutes slowly, frequently turning over. Have wax melted in a deepish dish, and, as you fill and cork, dip into the wax. The peppers you can put in to show to the best advantage. If you have over six jars full, it's good to put the rest in a jar and eat from it for every dinner. Some add a little turmeric for the yellow color.

CORN, GREEN, PICKLING.--When the corn is a little past the tenderest roasting ear state, pull it, take off one thickness of the husk, tie the rest of the husk down at the silk end loosely, place the ears in a clean cask compactly together, and put on a brine to cover them of about two-thirds the strength of meat pickle. When ready to use in winter, soak in cold water over night, and if this does not appear sufficient, change the water and freshen still more. Corn, prepared in this way, is excellent, very much resembling fresh corn from the stalk.

INDIAN PICKLE.--One gallon of the best vinegar, quarter of a pound of bruised ginger, quarter of a pound of shalots, quarter of a pound of flour of mustard, quarter of a pound of salt, two ounces of mustard seed, two ounces of turmeric, one ounce of black pepper, ground fine, one ounce of cayenne. Mix all together, and put in cauliflower sprigs, radish pods, French beans, white cabbage, cuc.u.mber, onions, or any other vegetable; stir it well two or three days after any fresh vegetable is added, and wipe the vegetable with a dry cloth. The vinegar should not be boiled.

HOW TO PICKLE MUSHROOMS.--b.u.t.tons must be rubbed with a bit of flannel and salt; and from the larger take out the _red_ inside, for when they are black they will not do, being too old. Throw a little salt over, and put them into a stewpan with some mace and pepper; as the liquor comes out, shake them well, and keep them over a gentle fire till all of it be dried into them again; then put as much vinegar into the pan as will cover them, give it one warm, and turn all into a gla.s.s or stone jar. They will keep two years, and are delicious.

PICKLE SAUCE.--Slice green tomatoes, onions, cabbage, cuc.u.mbers, and green peppers. Let all stand covered with salt over night. Wash, drain and chop fine. Be careful to keep as dry as possible. To two quarts of the hash, add four tablespoons of American mustard seed and two of English; two tablespoonfuls ground allspice, one of ground cloves, two teaspoonfuls of ground black pepper, one teaspoonful of celery seed.

Cover with sharp vinegar, and boil slowly an hour. Put away in stone jar, and eat when wanted.

PICKLED EGGS.--At the season of the year when eggs are plentiful, boil some four or six dozen in a capacious saucepan, until they become quite hard. Then, after carefully removing the sh.e.l.ls, lay them in large-mouthed jars, and pour over them scalding vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves or garlic. When cold, bung down closely, and in a month they are fit for use. Where eggs are plentiful, the above pickle is by no means expensive, and is a relis.h.i.+ng accompaniment to cold meat.

HOW TO PICKLE RED CABBAGE.--Slice it into a colander, and sprinkle each layer with salt; let it drain two days, then put it into a jar, with boiling vinegar enough to cover it, and put in a few slices of beet-root. Observe to choose the purple red-cabbage. Those who like the flavor of spice will boil some pepper-corns, mustard-seed, or other spice, _whole_, with the vinegar. Califlower in branches, and thrown in after being salted, will color a beautiful red.

ANOTHER.--Choose a sound large cabbage; shred it finely, and sprinkle it with salt, and let it stand in a dish a day and night. Then boil vinegar (from a pint) with ginger, cloves, and cayenne popper. Put the cabbage into jars, and pour the liquor upon it when cold.

SPICED TOMATOES.--Eight pounds tomatoes, four pounds of sugar, one quart vinegar, one tablespoon each of cloves, cinnamon and allspice, make a syrup of the sugar and vinegar. Tie the spice in a bag and put, in syrup, take the skins off the tomatoes, and put them in the syrup, when scalded through skim them out and cook away one-half, leave the spices in, then put in your tomatoes again and boil until the syrup is thick.

TOMATO LILLY.--Prepare one peck of green tomatoes by slicing and laying them in a jar over night, with a little salt, than chop them and cook in water until you think them sufficiently tender then take them up in a colander and drain nicely, then take two large cabbages, chop and cook same as tomatoes, then chop six green peppers and add one quart vinegar, put all in kettle together and boil a short time; add fresh vinegar and spice with one ounce each cinnamon and cloves, one pound sugar and half pint mola.s.ses. Onions can be used instead of cabbage if preferred.

HOW TO PICKLE WALNUTS.--When a pin will go into them, put a brine of salt and water boiled, and strong enough to bear an egg, being quite cold first. Let them soak six days; then change the brine, let them stand six more; then drain, and pour over them in a jar a pickle of the best vinegar, with plenty of pepper, pimento, ginger, mace, cloves, mustard-seed and horseradish; all boiled together, but cold. To every hundred of walnuts put six spoonfuls of mustard-seed, and two or three heads of garlic or shalot, but the latter is least strong. In this way they will be good for several years, if closely covered. They will not be fit to eat under six months. This pickle makes good ketchup.

A GOOD KETCHUP.--Boil one bushel of tomatoes until soft enough to rub through a sieve. Then add to the liquid a half gallon of vinegar, 1-1/2 pints salt, 2 ounces of cloves, 1/4 pound allspice, 3 ounces good cayenne pepper, five heads of garlic, skinned and separated, 1 pound of sugar. Boil slowly until reduced to one-half. It takes about one day. Set away for a week, boil over once, and, if too thick, thin with vinegar; bottle and seal as for chow-chow. HOW TO KEEP KETCHUP TWENTY YEARS.--Take a gallon of strong stale beer, 1 lb. of anchovies, washed from the pickle; 1 lb. of shalots, 1/2 oz. of mace, 1/2 oz.

of cloves, 1/4 oz. whole pepper, 1/2 oz. of ginger, 2 quarts of large mushroom flaps, rubbed to pieces; cover all close, and simmer till it is half wasted, strain, cool, then bottle. A spoonful of this ketchup is sufficient for a pint of melted b.u.t.ter.

MUSHROOM KETCHUP.--Sprinkle mushroom flaps, gathered in September, with common salt, stir them occasionally for two or three days; then lightly squeeze out the juice, and add to each gallon bruised cloves and mustard seed, of each, half an ounce; bruised allspice, black pepper, and ginger, of each, one ounce; gently heat to the boiling point in a covered vessel, macerate for fourteen days, and strain; should it exhibit any indication of change in a few weeks, bring it again to the boiling point, with a little more spice.

OYSTER KETCHUP:--Beard the oysters; boil them up in their liquor; strain, and pound them in a mortar; boil the beards in spring water, and strain it to the first oyster liquor; boil the pounded oysters in the mixed liquors, with beaten mace and pepper. Some add a very little mushroom ketchup, vinegar, or lemon-juice; but the less the natural flavor is overpowered the better; only spice is necessary for its preservation. This oyster ketchup will keep perfectly good longer than oysters are ever out of season.

TOMATO KETCHUP.--Put them over the fire crus.h.i.+ng each one as you drop it into the pot; let them boil five minutes; take them off, strain through a colander, and then through a sieve, get them over the fire again as soon as possible, and boil down two-thirds, when boiled down add to every gallon of this liquid one ounce of cayenne pepper, one ounce of black pepper, one pint vinegar, four ounces each of cinnamon and mace, two spoonfuls salt.

VERY FINE WALNUT KETCHUP.--Boil a gallon of the expressed juice of green tender walnuts, and skim it well; then put in 2 lbs. of anchovies, bones and liquor, 2 lbs. shalots, 1 oz. each of cloves, mace, pepper, and one clove of garlic. Let all simmer till the shalots sink; then put the liquor into a pan till cold; bottle and divide the spice to each. Cork closely, and tie a bladder over. It will keep twenty years, but is not good the first. Be very careful to express the juice at home; for it is rarely unadulterated, if bought.

HOW TO ROAST, BOIL, OR BROIL POULTRY

HOW TO ROAST CHICKENS.--Pluck carefully, draw and truss them, and put them to a good fire; singe, dust, and baste them with b.u.t.ter. Cover the breast with a sheet of b.u.t.tered paper; remove it ten minutes before it is enough; that it may brown. A chicken will take 15 to 20 minutes. Serve with b.u.t.ter and parsley.

HOW TO BOIL CHICKENS.--Fasten the wings and legs to the body by threads tied round. Steep them in skim milk two hours. Then put them in cold water, and boil over a slow fire. Skim clean. Serve with white sauce or melted b.u.t.ter sauce, or parsley and b.u.t.ter.--Or melt 1 oz. of b.u.t.ter in a cupful of milk; add to it the yolk of an egg beat up with a little flour and cream; heat over the fire, stirring well.

GEESE (A LA MODE).--Skin and bone the goose; boil and peel a dried tongue, also a fowl; season with pepper, salt and mace, and then roll it round the tongue; season the goose in the same way, and lay the fowl and tongue on the goose, with slices of ham between them. Beef marrow rolled between the fowl and the goose, will greatly enrich it.

Put it all together in a pan, with two quarts of beef gravy, the bones of the goose and fowl, sweet herbs and onion; cover close, and stew an hour slowly; take up the goose; skim off the fat, strain, and put in a gla.s.sful of good port wine, two tablespoonfuls of ketchup, a veal sweetbread cut small, some mushrooms, a piece of b.u.t.ter rolled in flour, pepper and salt; stew the goose half an hour longer; take up and pour the ragout over it. Garnish with lemon.

HOW TO ROAST PIGEONS.--Take a little pepper and salt, a piece of b.u.t.ter, and parsley cut small; mix and put the mixture into the bellies of the pigeons, tying the necks tight; take another string; fasten one end of it to their legs and rumps, and the other to a hanging spit, basting them with b.u.t.ter; when done, lay them in a dish, and they will swim with gravy.

HOW TO BOIL PIGEONS.--Wash clean; chop some parsley small; mix it with crumbs of bread, pepper, salt and a bit of b.u.t.ter; stuff the pigeons, and boil 15 minutes in some mutton broth or gravy. Boil some rice soft in milk; when it begins to thicken, beat the yolks of two or three eggs, with two or three spoonfuls of cream, and a little nutmeg; mix well with a bit of b.u.t.ter rolled in flour.

HOW TO BROIL PIGEONS.--After cleaning, split the backs, pepper and salt them, and broil them very nicely; pour over them either stewed or pickled mushrooms, in melted b.u.t.ter, and serve as hot as possible.

SCALLOPED COLD CHICKENS..--Mince the meat very small, and set it over the fire, with a sc.r.a.pe of nutmeg, a little pepper and salt, and a little cream, for a few minutes, put it into the scallop sh.e.l.ls, and fill them with crumbs of bread, over which put some bits of b.u.t.ter, and brown them before the fire. Veal and ham eat well done the same way, and lightly covered with crumbs of bread, or they may be put on in little heaps.