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10
For Woman’s Work.
Leaves From my Cook Book.
|HAT does cooking mean? It
means the knowledge of Medea
and of Circe, and of Calypso,
and of Helen, and of Rebekah,
w
and of the Queen of Sheba; it means knowl
edge of all herbs and fruits, and balms
and spices, and of all that is healing and
sweet in held and grove, and savory in
meat; it means carefulness, and inventive
ness, and watchfulness, and wil'ingness,
and readiness of appliances; it means the
economy of your great-grandmother, and
the science of modern chemists; it means
much testing, and no wasting; it means
E iglish thoroughness and French art, and
Arabian hospitality; and it means, in fine,
that you are to be perfectly and always
ladies—loaf-givers; and as you are to see
imperatively that everybody has some
thing pretty to put on, so you are to see,
yet more imperatively, that everyone has
something nice to eat.”
—Ruskin.
SPLITS. —A SUPPER DISH.
Very early in the morning, make a
sponge by dissolving one cake of yeast in a
cup of luke warm water, (cold water in
summer) stir into it flour enough to make
a stiff batter, and set it to rise in a warm
place. When well risen, pour it to one
quart of flour, to which has been added a
teaspoonful of salt; then add a heaping
tablespoonful of butter, creamed with a
light half cup of sugar; and two eggs well
beaten, with same quantity of sugar. Mix
all thoroughly together, adding enough
lukewarm milk to make a dough just soft
enough to handle comfortably. Put it to
rise: when risen,if too soft to handle, work
in a little flour, but be careful to keep the
dough very soft. Roll it out very thin and
cut into shapes with a biscuit-cutter; put
two together, having put melted butter be
tween and on top of each. Set them to rise,
giving them room enough in the pan, not
to touch when they have risen. As soon
as they are light, bake as you would cake,
having a very moderate fire to start with.
It you wish to vary the shape, cur them as
large as a saucer, and double half over.
“A hungry eye sleeps not.”
TO COOK HOG’S HEAD.
Take a head, after it has been cleaned
and salted, and boil it until it is done
enough for the bones to be pulled out easi
ly. Take off the lean meat, and most of
the fat from the skin. Leave the fat only
about a quarter-inch thick on the skin.
Chop the meat very fine, lean and fat to
gether. Season with pepper, salt and a
little sage. Then mix it thoroughly and
lay it on the skin, and roll it up carefully
into a nice shape. Flatten down all the
edges ofthe skin, and smooth all irregulari
ties of shape. Fasten it securely in place,
with strings, but do not tie them so tight
ly as to make unsightly marks. All this
should be done while the meat is still
warm. When it is cold, take the strings
off, and it will ba found solid and shapely.
It must be served on a flat dish and gar
nished with parsley. An excellent dish
for luncheon or supper.
To exercise a personal supervision over
her household is a work worthy of the
most accomplished and learned woman.
Lady Mary Wortley Montague said, "The
most trival concerns of economy become
noble and elegant when exalted by senti
ments of affection.”
SALMI OF QUAIL.
Cut the nicest pieces from cold quail and
set them aside. Take the bones, gravy,
and ad the odds and ends, and put them in
a sauce-pan with a pint of water, one small
onion minced fine, and a bunch of sweet
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herbs; let them stew, closely covered, for
one hour. If you have no gravy, add a
few pieces of pork; then skim and strain,
and return it to the fire. Add a little
sherry, lemon juice and nutmeg; thicken
with browued flour, if necessary, and
pour over the reserved pieces, which
must be in another sauce-pan which has
i been kept warm. Put it on the fire until
; it is smoking hot, but do not let it boil.
Arrange the pieces of bird in a heap upon
the dish, and pour the gravy over it.
Marion Harland.
IRISH POTATO SOUP.
Take four moderate sized Irish potatoes
and boil them in the usual way; then peel
and mash with a fork until light. Put a
quart of sweet milk on the fire and when
it boils, take a part of it and mix with the
potatoes until they are thin and free from
i lumps, then stir this mixture into the boil
ing milk. Add salt and pepper to the
! taste, and three or four sprigs of parsley.
If onion is liked, boil a small one, chop it
fine and add it. Use your judgment about
the thickness of the soup, using more or
less potato. Just before the soup is
served, add one heaping teaspoonful of
butter.
“No man can be wise on an empty
stomach.” George Eliot.
The etomology of the word bread is very
interesting. According to Horne Tooke,
bread is grain brayed, from the verb io
bray, that is, to pound in a mortar, the
ancient way of making flour. The word
bread was spelt differently in different
ages, as bride and breed. Dough comes
from the Anglo-Saxon word deaw-ian,
meaning to wet, or to moist. Loaf comes
from the Anglo-Saxon word hlif-ian, to
rise or to lift up. Leaven is derived from
a French verb, lever, to raise.
The art of making bread has been
known from the earliest times of which
we have any record. Abraham on a mem
orable occasion, said to his wife, “Make
ready quickly three measures of fine meal,
knead it, and make cakes upon the hearth.”
All travelers among the Bedouin Arabs,
mention their sweet, wholesome bread,
which is nothing but our beaten biscuit
dough cooked in hot ashes and embers,
like the Southern ash-cake. There is no
doubt in my mind that this is precisely
the bread that Sarah prepared for her
angel guest. The passover bread of the
Israelites is prepared in this way, but
without any lard or butter, and rolled in
to very thin sheets and baked. In the
early ages, the Romans knew no other use
for their meal than to make it into a kind
of porridge.
Among modern nations, Spain is espe
cially celebrated for its fine wheat bread.
If I could persuade all house-keepers
who read Woman’s Work, to banish soda
and yeast powder from their cooking, I
would have not lived in vain. A little
more care in preparing the food that
should make sound brain, bone and mus
cle, the horrors of dyspepsia will be almost
unknown—and the next generation of
Americans will be a great improvement on
the present one.
SWEET POTATO ROLLS.
Boil two or three sweet potatoes until
they are soft; peel them, then mash them
through a sieve. Take a coffee cup full of
the potato, add to it one egg, one table
spoonful of lard, one teaspoonful of salt,
one teaspoonful of sugar, one cake of yeast
that has been dissolved in a half cup of
warm water; beat these ingredients to
gether. Have ready about three parts of
a quart of flour that has been previously
warmed; pour the mixture into it and
knead lightly until it is a smooth dough.
This dough must be very soft,
Put it in a warm place to rise; when risen,
put it into a tray with some flour, and
roll it around in the flour, but without
kneading it; then pinch oft small pieces
and make out the rolls, putting them in a
greased pan, and set them to rise. As
soon as they are light, bake them in a
rather quick oven. There cannot be any
bread more delicious for breakfast.
“Hunger never saw bad bread.”
BISCUIT.
Sprinkle a teaspoonful of salt in one
quart of flour, and rub thoroughly into it
a heaping tablespoonful of lard or butter.
Use as much cold water as will make a
very stiff dough; and then beat the dough
until it is soft and pliable and has great
blisters on it: then make it out into bis
cuits, stick holes, with a fork, in each one,
and bake them in a slow oven.
WOMAN’S WORK.
“Want of care does us more damage
than want of knowledge.’’
SWEET WAFERS.
Beat 6 eggs; add 2 ozs. melted butter, 1
pt. of flour, cups of sugar, 1 cup of
swe.et milk.
See that the wafer irons are hot before
you begin to use them. Cook the wafers
quickly and roll while hot.
ORANGE SYRUP.
Squeeze thejuice through a sieve; and
to every pint add one and a half pounds
of powdered sugar. Boil it slowly and
skim as long as any scum rises, then take
it off the fire, let it get cold, and bottle it
for use. Be sure it is well corked. It is
an excellent flavoring for custards and
sauces.
The culinary art is as old as the human
race. Rebecca had such skill in cooking
that she could dress the flesh of a kid so
as to make it taste like vension.
The Greeks possessed fastidious taste
in eating, and bought or hired cooks at
enormous prices.
The Island of Sicily was celebrated for
its fine cooks. On one occasion a Sicilian
cook was expelled from Sparta, the magis
trates saying that the aid of Mythicus was
unnecessary, as hunger was the best sea
soning. At Athens when the chief cook
was directed to prepare a feast, he not on
ly inquired the number ot guests expected,
but also, who and what they were, that
he might adapt the dishes to their various
tastes.
In the middle age, in Scotland, th a
king’s bakers and brewers received hered
itary grants of land for their services.
CHICKEN AND MACARONI.
Prepare a ch’cken in the usual way for
frying. Put into a spider one-half tea
cupful of lard; let it get very hot, then put
the chicken into it. After turning the
chicken three or four times, dredge well
with flour, a feaspoonful of salt and the
same of black pepper. Then let it cook
until thoroughly brown, and pour into it a
pint of boiling water. Break up into
small pieces eight or ten sticks
of macaroni, wash it in cold
water, drop it in with the chicken, and set
the spider on the back of the stove, let it
cook slowly for an hour, stirring and turn
ing often. Fill up with hot water as it
boils out.
‘‘Hunger is worse than the plague.”
PRUNE PUDDING.
Twenty-two fine, large prunes (un
cooked) caopped fine. One-half small
cupful of sugar; chop the prunes with one
half of the sugar; adding the rest of it to
the well beaten whites of six eggs. Stir
all lightly together, and bake in a pan
forty minutes, in a slow oven. Use for
sauce, whipped cream sweetened to the
taste.
The success of this pudding depends
upon the baking; so great care is necessary
in that particular.
“Thought makes labor happy, and labor
makes thought beautiful.”
SPONGE PUDDING.
Two ounces of flour, two ounces of su
gar, one pint of milk: boil all together,
then add two ounces of butter, and six
eggs beaten separately. Stir all together
well and bake in a pudding dish (set in a
pan of hot water) for an hour.
SAUCE FOR ABOVE.
One egg, butter the size of an egg, one
and one-balf cupfuls of sugar; beat all to
gether until very light, then add one cup
ful of boiling water, and flavor with vanil
la or orange.
“A young lady’s chief duty and outlook,
is not to write novels (especially not
while she is ‘ignorant of the world,’ and
not even when, perhaps, she knows it too
well,) but, by and by, to be queen cf a
household, and to manage it queenlike
and womanlike. Let her turn her whole
faculty and industry in that direction,
shove her own novel well aside for a good
while, or forever; and be shy even of
reading novels. If she does read, let it
he good and wise books (more and m< re
exclusively those) which not one in ten
thousand of the kind called ‘novels’ now
is.”
Thomas Carlyle.
SALTED ALMONDS.
Blanch them, then brown them in a
little salted butter over a slow fire, shak
ing the pan cor stantly; then dry them
in a quick oven. Salted ground peas are
prepared in the same way.
A pretty way to serve cake for lunch
eon or tea, is to cut in even slices, two or
three diflerent kinds, and tie together
with baby ribbon.
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