Miss Parloa's New Cook Book Part 52

Two cauliflowers, cut up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them.

Heat two quarts of vinegar with four table-spoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrust through the cauliflower.

Tomato Ketchup.

Twelve ripe tomatoes, peeled; two large onions, four green peppers, chopped fine; two table-spoonfuls of salt, two of brown sugar, two of ginger, one of cinnamon, one of mustard, a nutmeg, grated; four cupfuls of vinegar. Boil all together till thoroughly cooked (about three hours), stirring frequently. Bottle while hot.

Tomato Ketchup, No, 2.

Skin the tomatoes, and cook them well. Press them through a sieve, and to each five pints add three pints of good cider vinegar. Boil slowly a long while (about two hours), until it begins to thicken; then add one table-spoonful of ground clove, one of allspice, one of cinnamon and one of pepper, and three grated nutmegs. Boil until very thick (between six and eight hours), and add two table-spoonfuls of fine salt. When thoroughly cold, bottle, cork and seal it.

Barberry Ketchup.

Three quarts of barberries, stewed and strained; four quarts of cranberries, one cupful of raisins, a large quince and four small onions, all stewed with a quart of water, and strained. Mix these ingredients with the barberries, and add half a cupful of vinegar, three-fourths of a cupful of salt, two cupfuls of sugar, one dessert- spoonful of ground dove and one of ground allspice, two table- spoonfuls of black pepper, two of celery seed, and one of ground mustard, one tea-spoonful of cayenne, one of cinnamon and one of ginger, and a nutmeg. Let the whole boil one minute. If too thick, add vinegar or water. With the quant.i.ties given, about three quarts of ketchup can be made.

POTTING.

For potting, one should have small stone or earthen jars, a little larger at the top than at the bottom, so that the meat may be taken out whole, and then cut in thin slices. All kinds of cooked meats and fish can be potted. The meat must, of course, be well cooked and tender, so that it can be readily pounded to a paste. Of the fish, salmon and halibut are the best for potting. When the potted meat or fish is to be served, sc.r.a.pe off all the b.u.t.ter, run a knife between the meat and the jar, and, when the meat is loosened, turn it out on a dish. Cut it in thin slices, and garnish with parsley; or, serve it whole, and slice it at the table. The b.u.t.ter that covered meats can be used for basting roasted meats, and that which covered fish can be used for basting baking fish.

Beef.

Three pounds of the upper part of the round of beef, half a cupful of b.u.t.ter, one table-spoonful of salt, one-fourth of a teaspoonful of pepper, a speck of cayenne, one-eighth of a teaspoonful of mace, the same quant.i.ty of clove, a bouquet of sweet herbs, three table- spoonfuls of water. Cut the meat in small pieces and put it in a jar with the water, herbs and seasoning. Mix one cupful of flour with water enough to make a stiff paste. Cover the mouth of the jar with paper, and spread over this the paste. Place the jar in a pan of hot water and put in a moderate oven for five hours. Take up and remove the cover and herbs. Pound the meat to a paste, add half of the b.u.t.ter to it, and when thoroughly mixed, pack solidly in small jars. Melt the remainder of the b.u.t.ter and pour it over the meat. Paste paper over the jars, put on the covers, and set away in a cool, dry place. Veal may be potted in the same manner, omitting the clove.

Chicken.

One quart of cold roasted chicken, one cupful of cold boiled ham, four table-spoonfuls of b.u.t.ter, a speck of cayenne, a slight grating of nutmeg, and two teaspoonfuls of salt. Free the chicken of skin and bones. Cut it and the ham in fine pieces. Chop, and pound to a paste.

Add the b.u.t.ter and seasoning, and pack solidly in small stone pots.

Cover these, and place them in a pan of hot water, which put in a moderate oven for one hour. When the meat is cold, cover with melted b.u.t.ter, and put away in a cool, dry place.

Tongue.

Pound cold boiled tongue to a paste, and season with salt, pepper and a speck of cayenne. To each pint of the paste add one table-spoonful of b.u.t.ter and one teaspoonful of mixed mustard. Pack closely in little stone jars. Place these in a moderate oven in a pan of hot water. Cook half an hour. When cool, cover the tongue with melted b.u.t.ter. Cover, and put away.

Ham.

Cut all the meat, fat and lean, from the remains of a boiled ham, being careful not to mix with it either the outside pieces or the gristle. Chop very fine, and pound to a paste with the vegetable masher. To each pint of the paste add one teaspoonful of mixed mustard and a speck of cayenne, and, if there was not much fat on the meat, one table-spoonful of b.u.t.ter, Pack this smoothly in small earthen jars. Paste paper over these, and put on the covers. Place the pots in a baking pan, which, when in the oven, should be filled with hot water. Bake slowly two hours. Cool with, the covers on. When cold, take off the covers and pour melted b.u.t.ter over the meat. Cover again, and set away in a cool place. The ham will keep for months. It is a nice relish for tea, and makes delicious sandwiches.

Marbled Veal.

Trim all the roots and tough parts from a boiled pickled tongue, which chop and pound to a paste. Have two quarts of cold roasted or boiled veal chopped and pounded to a paste. Mix two table-spoonfuls of b.u.t.ter and a speck of cayenne with the tongue, and with the veal mix four table-spoonfuls of b.u.t.ter, one of salt, one-fourth of a teaspoonful of pepper and a speck of mace. b.u.t.ter a deep earthen dish. Put a layer of the veal in it and pack down solidly; then put spoonfuls of the tongue here and there on the veal, and fill in the s.p.a.ces with veal. Continue this until all the meat has been used, and pack very solidly. Cover the dish, and place it in the oven in a pan of water. Cook one hour.

When cold, pour melted b.u.t.ter over it. Cover, and set away.

Fish.

Take any kind of cooked fish and free it of skin and bones. To each quart of fish add one table-spoonful of essence of anchovy, three of b.u.t.ter, two teaspoonfuls of salt, a little white pepper and a speck of cayenne. Pound the fish to a paste before adding the b.u.t.ter and anchovy. When all the ingredients are thoroughly mixed, pack the fish closely in little size jars. Place these in a pan of water and put in a moderate oven. Cook forty-five minutes. When cold, pour melted b.u.t.ter over the fish. Paste paper over the top, and set way.

Lobster.

Prepare and pot lobster the same as fish. If there is "coral" in the lobster, pound it with the meat.

Mackerel.

Nine pounds of small mackerel (about twenty-five in number), one ounce of whole cloves, one of pepper-corns, one of whole allspice, six teaspoonfuls of salt, three pints of vinegar. Wash the mackerel and pack them in small, deep earthen or stone pots. Three will be needed for the quant.i.ties given. Divide the spice into six parts. Put each portion in a small piece of muslin, and tie. Sprinkle two teaspoonfuls of salt on the fish in each pot, and put two of the little bags of spice in each pot. Cover the fish with the vinegar; and if there should not be enough, use more. Cover the pots with old plates, and place in a moderate oven. Bake the fish four hours. Cool, and put away in the pots in which they were baked. They will keep five or six months. Where oil is liked, half a cupful can be added to each pot with the vinegar. Any kind of small fish can be potted in this manner.

Smelts.

Six dozen smelts, one pint of olive oil, three pints of vinegar, or enough to cover the smelts; three table-spoonfuls of salt. Spice the same as potted mackerel, and prepare and cook the same as mackerel.

More or less oil can be used. Smelts are almost as nice as sardines.

BREAKFAST AND TEA.

Meat Hash.

Chop rather fine any kind of cold meat; corned beef is, however, the best. To each pint add one pint and a half of cold boiled potatoes, chopped fine; one table-spoonful of b.u.t.ter and one cupful of stock; or, if no stock is on hand, two-thirds of a cupful of hot water.

Season with salt and pepper to taste. Put the mixture in a frying-pan, and stir over the fire for about eight minutes, being careful not to burn. Spread smoothly. Cover the pan and set back where the hash will brown slowly. It will take about half an hour. When done, fold it like an omelet and turn on to a hot dish. Garnish with points of toast and parsley. Serve hot. If there are no cold potatoes, the same quant.i.ty of hot mashed potatoes may be used.

Vegetable Hash.

Chop, not very fine, the vegetables left from a boiled dinner, and season them with salt and pepper. To each quart of the chopped vegetables add half a cupful of stock and one table-spoonful of b.u.t.ter. Heat slowly in the frying-pan. Turn into a hot dish when done, and serve immediately. If vinegar is liked, two or more table- spoonfuls of it can be stirred into the hash while it is heating.

Breaded Sausages.

Wipe the sausages dry. Dip them in beaten egg and bread crumbs. Put them in the frying-basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley.

Meat Fritters.

Cut any kind of cold meat into dice. Season well with salt and pepper.

Make a fritter batter. Take up some of it in a large spoon, put a small spoonful of the meat in the centre, cover with batter, and slide gently into boiling fat. Cook about one minute. Drain on brown paper, and serve on a hot dish.