: The American Housewife Containing the Most Valuable and Original Receipts in All the Various Branches of Cookery; and Written in a Minute and Methodical Manner by Anonymous - Cooking American; Carving (Meat etc.); Formulas recipes etc.

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e fire with the oysters. Mix a heaping table spoonful of flour with a little water, and stir it into the liquor as soon as it boils. Season it with salt, pepper, and a little walnut, or butternut vinegar, if you have it, if not, common vinegar may be substituted. Put in a small lump of butter, and turn it as soon as it boils up again on to buttered toast, cut into small pieces.

If you make your soup of dry peas, soak them over night, in a warm place, using a quart of water to each quart of the peas. Early the next morning boil them an hour. Boil with them a tea spoonful of saleratus, eight or ten minutes, then take them out of the water they were soaking in, put them into fresh water, with a pound of salt pork, and boil it till the peas are soft, which will be in the course of three or four hours. Green peas for soup require no soaking, and boiling only long enough to have the pork get thoroughly cooked, which will be in the course of an hour.

Take beef or veal soup, and let it get perfectly cold, then skim off every particle of the grease. Set it on the fire, and let it boil till of a thick glutinous consistence. Care should be taken that it does not burn. Season it highly with salt, pepper, cloves and mace--add a little wine or brandy, and then turn it on to earthen platters. It should not be more than a quarter of an inch in thickness. Let it remain until cold, then cut it in pieces three inches square, set them in the sun to dry, turning them frequently. When perfectly dry, put them in an earthen or tin vessel, having a layer of white paper between each layer. These, if the directions are strictly attended to, will keep good a long time. Whenever you wish to make a soup of them, nothing more is necessary, than to put a quart of water to one of the cakes, and heat it very hot.

They should be put into boiling water, and if you wish to have them soft, boil them only three minutes. If you wish to have them hard enough to cut in slices, boil them five minutes. Another way which is very nice, is to break the shells, and drop the eggs into a pan of scalding hot water, let it stand till the white has set, then put the pan on a moderate fire, when the water boils up, the eggs are cooked sufficiently. Eggs look very prettily cooked in this way, the yelk being just visible through the white. If you do not use the eggs for a garnish, serve them up with burnt butter. See receipt for making, No. 42.

Beat the eggs to a froth, and to a dozen of eggs put three ounces of finely minced boiled ham, beef, or veal; if the latter meat is used, add a little salt. Melt a quarter of a pound of butter, mix a little of it with the eggs--it should be just lukewarm. Set the remainder of the butter on the fire, in a frying or tin pan, when quite hot, turn in the eggs beaten to a froth, stir them until they begin to set. When brown on the under side, it is sufficiently cooked. The omelet should be cooked on a moderate fire, and in a pan small enough, to have the omelet an inch thick. When you take them up, lay a flat dish on them, then turn the pan upside down.

Break the eggs into a pan, beat them to a froth, then put them into a buttered tin pan, set the pan on a few coals, put in a small lump of butter, a little salt, let them cook very slowly, stirring them constantly till they become quite thick, then turn them on to buttered toast.

Fish for boiling or broiling are the best the day after they are caught. They should be cleaned when first caught, washed in cold water, and half a tea cup of salt sprinkled on the inside of them. If they are to be broiled, sprinkle pepper on the inside of them--keep them in a cool place. When fish is broiled, the bars of the gridiron should be rubbed over with a little butter, and the inside of the fish put towards the fire, and not turned till the fish is nearly cooked through--then butter the skin side, and turn it over--fish should be broiled slowly. When fresh fish is to be boiled, it should either be laid on a fish strainer, or sewed up in a cloth--if not, it is very difficult to take it out of the pot without breaking. Put the fish into cold water, with the back bone down. To eight or ten pounds of fish, put half of a small tea cup of salt. Boil the fish until you can draw out one of the fins easily--most kinds of fish will boil sufficiently in the course of twenty or thirty minutes, some kinds will boil in less time. Some cooks do not put their fish into the water till it boils, but it is not a good plan, as the outside gets cooked too much, and breaks to pieces before the inside is sufficiently done. Fish for frying, after being cleaned and washed, should be put into a cloth to have it absorb the moisture. They should be dried perfectly, and a little flour rubbed over them. No salt should be put on them, if you wish to have them brown well. For five or six pounds of fish, fry three or four slices of salt pork--when brown, take them up, and if they do not make fat sufficient to fry the fish in, add a little lard. When the fish are fried enough, take them up, and for good plain gravy, mix two or three tea spoonsful of flour with a little water, and stir it into the fat the fish was fried in--put in a little butter, pepper, and salt, if you wish to have the gravy rich--add spices, catsup and wine--turn the gravy over the fish. Boiled fish should be served up with drawn butter, or liver sauce, Fish, when put on the platter, should not be laid over each other if it can be avoided, as the steam from the under ones makes those on the top so moist, that they will break to pieces when served out.

Great care and punctuality is necessary in cooking fish. If not done sufficiently, or if done too much, they are not good. They should be eaten as soon as cooked. For a garnish to the fish, use parsely, a lemon, or eggs boiled hard, and cut in slices.

Fry three or four slices of pork till brown--cut each of your fish into five or six slices, flour, and put a layer of them in your pork fat, sprinkle on pepper and a little salt--add cloves, mace, and sliced onions if you like--lay on several bits of your fried pork, and crackers previously soaked soft in cold water. This process repeat till you get in all the fish, then turn on water enough to just cover them--put on a heated bake pan lid. When the fish have stewed about twenty minutes, take them up, and mix a couple of tea spoonsful of flour with a little water, and stir it into the gravy, also, a little butter and pepper. Half a pint of white wine, spices, and catsup, will improve it. Bass and cod make the best chowder--black fish and clams make tolerably good ones. The hard part of the clams should be cut off, and thrown away.

Soak bread in cold water till soft--drain off the water, mash the bread fine, mix it with a table spoonful of melted butter, a little pepper and salt--a couple of raw eggs makes the dressing cut smoother--add spices if you like. Fill the fish, with the dressing, sew it up, put a tea cup of water in your bake pan, and a small piece of butter--lay in the fish, bake it from forty to fifty minutes. Fresh cod, bass, and shad, are suitable fish for baking.

Fresh cod is good boiled, fried, or made into a chowder. It is too dry a fish to broil. Salt cod should be soaked in lukewarm water till the skin will come off easily--then take up the fish, scrape off the skin, and put it in fresh water, and set it on a very moderate fire, where it will keep warm without boiling, as it hardens by boiling. It takes between three and four hours to cook it soft--serve it up with drawn butter. Cold salt codfish is nice minced fine, and mixed with mashed potatoes, and warmed up, with just water enough to moisten it, and considerable butter. It makes a nice dish for breakfast, prepared in the following manner. Pull the fish into small pieces, soak it an hour in warm water, then drain off the water, put a little milk and butter to it, stew it a few minutes, and serve it up with soft boiled eggs.

Soak them four or five hours in lukewarm water--then take them out of the water, scrape off the skin, cut them once in two, and stew them in a little milk. Just before they are taken up, stir in butter, and a little flour.

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