Cloud City Cook-Book Part 11

Ten eggs, one large coffee-cup milk, a little salt. Beat the eggs very light, add the milk and salt. Pour into a hot skillet in which a large tablespoon of b.u.t.ter has been melted. When partly cooked, remove from fire and bake in oven until firm. Place a hot platter on top of omelette, invert quickly, and serve at once.

CHILI SAUCE.

Fifty large, ripe tomatoes, six green peppers, six red peppers, eight onions and six garlics, eight tablespoons salt, eight tablespoons sugar, twelve cups vinegar, celery, cloves, cinnamon and allspice to taste. Chop peppers and onions very fine. Peel and chop the tomatoes.

Boil two hours; stir while boiling.

WATERMELON SWEET PICKLE.

Pare and cut the rind into thin pieces and place in a porcelain-lined kettle; to about five pounds of fruit, add two teaspoons salt, with sufficient water to cover, and boil until tender enough to pierce with a silver fork. Drain well, then take one quart of vinegar, two pounds sugar, and pour over the fruit. Scald the syrup and pour over the fruit for eight successive days, the ninth day add one ounce each stick cinnamon, whole cloves and allspice. Scald all together and seal up. Nicer if left to stand two or three months.--Mrs. L. A.

Grover.

DRESSING FOR MEATS AND POULTRY.

ESPECIALLY FOR TURKEYS.

One-half loaf baker's bread dried and soaked in cold water; squeeze the bread well with the hands until all the water is out. Smother a small onion in a large piece of b.u.t.ter, but do not brown it; add this to the bread, also one pound chopped veal, one-half pound tender pork, grated half nutmeg, pepper, salt, chopped parsley, three eggs, beating the whites to a froth and adding last.--Mrs. Werner.

VEAL LOAF.

Three-fourths pound raw veal, one-fourth pound raw salt-pork, three eggs, nine crackers, three teaspoons salt, one and a half teaspoons pepper, parsley. Chop very fine, and bake one hour. When cold, slice thin.--Mrs. W. H. Nash.

GERMAN PICKLES.

One bushel large, yellow cuc.u.mbers; peel, cut up lengthwise and remove seeds; sprinkle with salt and let stand twelve hours. Strain and thoroughly dry with a cloth; cover with cold vinegar and let stand for two weeks; pour off vinegar, dry cuc.u.mbers, put in a jar with a teacup of mustard seeds and spices. Boil sufficient vinegar to cover and pour over them warm.--Mrs. Werner.

ESCALLOPED OYSTERS.

Sprinkle a b.u.t.tered dish with cracker crumbs, then put in a layer of oysters, some bits of b.u.t.ter, a little pepper and salt, and so on until the dish is full, leaving crumbs and b.u.t.ter on top. Pour over the top a little milk. Bake until of a light brown.

TO BLANCH ALMONDS.

Sh.e.l.l the nuts and pour boiling water over them; let them stand a minute, then throw them into cold water; rub between the hands and the dark skin will come off.

BOILED FISH.

One mountain trout or white fish, clean and wash well, sprinkle salt on the inside and out and let it stand over night; in the morning put into salt boiling water, boiling fifteen or twenty minutes. Lay on a platter sprinkled with chopped parsley and serve at once with hot potatoes boiled in salt water. For gravy, a large piece of b.u.t.ter melted but not boiled; pour the b.u.t.ter slowly into a tureen, leaving the salt in the dish. Add chopped parsley.--Mrs. Werner.

SPICED CURRANTS.

Stem three pints of ripe currants. Make a syrup of three parts of sugar to one of strong vinegar. Add currants, boil for a few minutes, stirring constantly to prevent burning. Spice with cinnamon and cloves.--Mrs. H. C. Dimick.

FISH CHOWDER.

Try out small pieces of salt pork in a kettle. Cut up a medium-sized fish, slice thin four or five potatoes; add these to the salt pork in alternate layers; cover with boiling water and cook until soft.

Season to taste, add an onion if liked, one large pint milk, and piece of b.u.t.ter. Let boil. Add a few Boston crackers (split) just before serving.

GRAPE PRESERVES.

Wash the grapes, weigh, having equal weight of sugar and grapes; then pulp the grapes, put the pulp in a kettle and boil twenty-five minutes. Rub through a sieve; return this to the kettle, add the sugar, and boil thirty minutes, then put in the skins and boil ten minutes.--Miss R. H. Nash.

DUMPLINGS.

One pint flour, one cup milk, one egg, a large teaspoon baking powder, little salt. Make the batter soft, so as to drop in with a spoon. Cook about ten minutes. Be sure to have the soup boiling when you drop them in. Serve at once.--Mrs. W. H. Nash.

SAUER KRAUT WITH OYSTERS.

Drain the oysters. Mix some flour with part of the liquor, put the rest of the liquor on the stove, let come to a boil; add oysters and flour and let come to a boil again; add pepper and salt and piece of b.u.t.ter. Then fill dish with layer of sauer kraut and layer of oysters alternately. Serve at once.--Mrs. Werner.

SWEET PICKLE.

Take seven pounds of fruit, three pounds sugar, one quart vinegar, one-half ounce each mace, cinnamon and cloves, and scald all together. Take out the fruit and boil the syrup down and pour over; repeat this for three days.

COLD TOMATO CATSUP.

One-half peck tomatoes, three pints of good vinegar, three-fourths cup salt, three-fourths cup ground mustard seed, three peppers, handful celery seed, one tablespoon grated horse-radish. Mix well and bottle tight.

SPICED BEEF.