westminster_cook_book_1876.pdf

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WESTMINSTER
COOK-BOOK.
EVERY
RECIPE
TRIED
AND
PROVED,
We
may
may
We
may
"We
without
poetry,
music,
and
art
and
live
without
heart.
live
without
friends,
we
may
live
without
books.
But
what
civilized
man
can
live
without
cooks?
live
live
without
conscience,
He
may
He
may
He
may
live
without
books
what
is
knowledge
but
grieving?
without
hope
what
is
hope
but
deceiving
?
live
without
love
what
is
passion
but
pining?
live
is
—
—
—
But
where
the
man
that
can
live
without
dining?
ONE
HUNDKED
AND
EIGHTY-THKEE
RECIPES.
PHILADELPHIA:
HOLLOWBUSH
AND
CAREY,
423
MARKET
STREET.
1876.
A^t-^
Entered
according
to
Act
of
Congress,
in
the
year
1876,
by
HOLLOW
BUSH
AND
CAREY,
in
the
office
of the
Librarian,
at
Washington.
All
rights
reserved.
WESTMINSTER
COOK-BOOK.
SOUPS.
Soups.
unnecessary
to
give
re-
Beef
cipes
for
the
common
every-day
soups.
and
veal
form
the
stock,
with
such
vegetables
and
herbs
as
suit
the
tastes
of
the
household.
For
ivJiite
soups
veal
is
best
for
hrown,
use
it
;
"We
have
deemed
beef
and
the
bones
and
trimmings
of
other
Always
use
cold
water,
meats
and
poultry.
and
after
it
begins
to
boil,
place
it
in
a
position
where
it
will
simmer
only,
but
be
sure
to
keep
it
simmering
for
four
or
five
hours,
with
the
pot
closely
covered.
In
winter,
sufficient
stock
may
be
made
to
last
several
days,
and
this
quantity
should
boil
all
day.
portion
can
be
used
with
sliced
vegetables
as
vegetable
soup,
one
day
with
vermicelli,
another
day
and
again,
with
tomatoes
and
the addition of a
little
catsup
as
tomato
soup.
To
color
soups,
use
for
thickening
flour
that
has
been
previously
A
;
;
browned
in
the
oven.
4
WESTMINSTER
COOK-BOOK.
Clam
Soitj),
and
their
liquor,
well
boiled
and
strained,
put
a
cup
and
a
half
of
cream,
two
tablespoonsful
of
flour
creamed
with
a
quarter
of
a
pound
of
butter,
and
well
seasoned
with
salt,
pepper,
and
mace.
a
gallon
of
cut-up
clams
To
Crab
8oiip,
Three
dozen
crabs
boiled
and
picked,
divide
them
equally,
boil
again
one
half
in
a
full
gal-
lon
of
water,
with
salt
and
mace,
for
about
an
hour.
Then
take
off
and
strain,
put
the
soup
on
again
with
a
teacup
of
cream,
quarter
of
a
pound
of
butter,
two
and
a
half
tablespoonsful
of
flour
creamed
with
the
butter
and
scalded
with
a
in
little
of
the
hot
soup,
a
tablespoonful
of
mixed
mustard,
black
and
red
pepper.
Have
your
tureen
the
remaining
dozen and
a
half
crabs
cleanly
picked,
and
pour
the
hot
soup
upon
them,
and
serve
without
delay,
for
it
is
delicious.
Oyster
Soup,
One
and
a
half
cups
of
cream
to a
gallon
of
oysters
and
liquor,
two
tablespoonsful
of
flour,
creamed
with
a
quarter
of
a
pound
of butter
and
well
seasoned
with
pepper,
salt,
and
mace.
MEATS.
5
M
EATS.
Asparagus,
Take
two
bunches
of
in
freshly
gathered
aspa-
ragus,
cut
in
small
pieces,
and
boil
until
tender
water
enough
to
cover
it,
having
first
put
into
this
water
one
dessertspoonful
of
sugar.
Then
add
one
pint
of
milk,
butter,
pepper,
and
salt
to
taste,
Be
and
let
it
just
come
up
to
a
boil.
sure
and
not
hoil
it.
Serve
in
deep
plates.
Baked
Hain,
Boil
until
quite
done,
then
remove
the
skin.
Rub
together
one
teaspoon
cayenne
pepper,
two
of
ground
cloves,
two
of
grated
nutmeg,
two
tablespoons
of
brown
sugar.
Make
incisions
with
a
knife
all
over
the
top
the
depth
of
the
fat,
into
which
force
the
mixture.
The
balance
must
be
rubbed
over
the
top,
then
cover
the
surface
thickly
with
bread
crumbs.
Bake
slowly
about
one-half
hour,
basting
frequently
with
the
essence
to
keep
it
from
burning.
Corn
Oysters,
Grate
down
twelve
ears
of
corn,
beat
two
eggs
very
light,
stir
well
together
with
pepper
and
salt,
add
two
tablespoons
of
powdered
cracker,
fry
in
lard.
1^

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