Pennsylvania cookbook, 1889

Page 13
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[These newspaper clippings were pasted onto a piece of tablet paper, which was pasted to the pages of a book; no attempt was made to transcribe the original book material.] Oxtail Soup.—Cut one oxtail in small pieces and fry in butter until tender. Remove from the frying pan and add a little more butter, in which fry until a nice brown the following named vegetables: One onion, sliced, one teacupful chopped turnip, three or four outer stalks of celery and a small carrot, sliced thin. Have ready in the soup kettle three quarts beef stock, into which put the fried oxtail and the vegetables, with a small bouquet of herbs, half a dozen pepper corns crushed, a small piece of sweet red pepper, and salt to taste. Boil slowly one hour. Strain and return to the kettle. Cut the meat from the bones and put into the soup, allow to get hot and serve.

Beef Soup.—Put the meat on the stove in cold water to extract the juices. Three pounds of beef boiled slowly three hours, then add an onion chopped fine, one cupful of pearl barley, previously washed and soaked half an hour, and boil an hour longer. Add water sufficient to have two quarts of soup when done. Season to taste with pepper and salt. After removing meat and before taking from stove, small bits of parsley or curled cress may be added.

Potato Soup.—Boil half a dozen large potatoes, mash fine, strain through the colander into a soup kettle, and add two or three quarts of sweet milk, a piece of butter the size of an egg, pepper and salt to taste, three or four crackers rolled fine, and two tablespoonfuls chopped parsley. Let come to a boil and serve. Chopped celery may be used instead of parsley, a little thyme or summer savory may be added, or an onion fried a nice brown. This is really a very excellent and nutritious soup, but may be improved for some by the addition of a quart of good soup stock.

Stale Bread Soup.—One quart of soup stock made from any kind of bones broken fine, gravies, or bits of meat. One onion sliced thin, half of a small turnip chopped fine, one teacupful chopped cabbage, two tablespoonfuls chopped parsley, and a quart of stale bread crumbs. Fry the onion and turnip in melted butter or dripping until a nice brown. Pour three pints of boiling water over the bread crumbs, allow to stand fifteen minutes, add two or three tablespoonfuls of butter and beat thoroughly. Put the vegetables into the soup an hour before you wish to serve, add the bread three-quarters of an hour later; let simmer very slowly fifteen minutes, remove from the fire and strain, rubbing the bread through the sieve. Return to the fire to get hot, beat two eggs very light, add a little of the hot soup to them before stirring them into the kettle. Remove from the fire immediately,

Roast Turkey.—Select a plump turkey, and when it has been carefully prepared—picked, singed, drawn, washed, wiped and trussed—season the inside with pepper and salt, and stuff with any dressing or forcemeat preferred; sew up the opening with strong, not coarse, thread. Put the fowl into a baking pan with two or three ounces of butter, and roast in a hot oven until well done, basting frequently (I had almost said constantly), first with the butter and then with the drippings. Do not forget that the basting is an important part of the process of baking all kinds of meats, especially that of fowls; if this is neglected the meat will by dry and hard, instead of tender and juicy. Allow at least five hours for baking a large turkey, and keep the oven hot from the moment the fowl is put into it until it comes out brown, tender and toothsome. [Text missing] the giblets and neck in a pint of water until tender; then mash the liver and chop the gizzard as fine as possible and add them to the gravy, which make as follows: When you take the turkey from the baking-pan, pour off the drippings, set the pan on top of the stove; add the water in which the giblets were cooked—there should be at least two-thirds of a pint—rub the glaze from the bottom of the pan with the back of a spoon; let boil up and add the prepared giblets; thicken with browned flour; season with pepper and salt, and send to the table in a gravy tureen. Serve cranberry sauce or jelly, currant jelly or spiced currants, with roast or baked turkey.

Broiled Ham.—Prepare the ham as for frying, but cut the slices thinner; remove most of the fat; the fire must beautifully clear or the ham will have a smoky flavor far from agreeable. Serve poached eggs with broiled ham.

[hand-written recipe at bottom of page] 9 eggs ¾ lb butter 1 lb curinz 1 Raisins ¼ lemon ½ lbs figs 1 Pt bread crums 2 tablespoons Baking powder 1 cup water flour 1 lb sugar

bake 1 hour ½