Tomato Catsup.—Boil a peck of tomatoes, strain through a colander, and then add four great-spoonfuls of salt, one of pounded mace, half a table-spoonful of black pepper, a table-spoonful of powdered cloves, two table-spoonfuls of ground mustard, and a table-spoonful of celery seed tied in a muslin rag. Mix all and boil five or six hours, stirring frequently and constantly the last hour. Let it cool in a stone jar, take out the celery seed, add a pint of vinegar, bottle it, and keep it in a dark, cool place.
CHAPTER XI.
FISH.
Stewed Oysters.—Strain off all the oyster liquor, and then add half as much water as you have oysters. Some of the best housekeepers say this is better than using the liquor. Add a salt-spoonful of salt for each pint of oysters, and half as much pepper; and when they begin to simmer, add half a small tea-cup of milk for each pint of oysters. When the edges begin to “ruffle,” add some butter, and do not let them stand, but serve immediately. Oysters should not simmer more than five minutes in the whole. When cooked too long, they become hard, dark, and tasteless.
Fried Oysters.—Lay them on a cloth to absorb the liquor; then dip first in beaten egg, and afterward in powdered cracker, and fry in hot lard or butter to a light brown. If fresh lard is used, put in a little salt. Cook quickly in very hot fat, or they will absorb too much grease.
Oyster Fritters.—Drain off the liquor, and to each pint of oysters take a pint of milk, a salt-spoonful of salt, half as much pepper, and flour enough for a thin batter. Chop the oysters and stir in, and then fry in hot lard, a little salted, or in butter. Drop in one spoonful at a time. Some make the batter thicker, so as to put in one oyster at a time surrounded by the batter.
Scalloped Oysters.—Make alternate layers of oysters and crushed crackers wet with oyster liquor, and milk warmed. Sprinkle each layer with salt and pepper, (some add a very little nutmeg or cloves;) let the top and bottom layer be crackers. Put bits of butter on the top, pour on some milk with a beaten egg in it, and bake half an hour.
Broiled Oysters.—Dip in fine cracker crumbs, broil very quick, and put a small bit of butter on each when ready to serve.
Oyster Omelet, (very fine.)—Take twelve large oysters chopped fine. Mix the beaten yelks of six eggs into a tea-cupful of milk, and add the oysters. Then put in a spoonful of melted butter, and lastly add the whites of the eggs beaten to a stiff froth. Fry this in hot butter or salted lard, and do not stir it while cooking. Slip a knife around the edges while cooking, that the centre may cook equally, and turn it out so that the brown side be uppermost.
Pickled Oysters.—Take for fifty large oysters half a pint of vinegar, six blades of mace, twelve black pepper-corns, and twelve whole cloves. Heat the oysters with the liquor, but not to boil; take out the oysters, and then put the vinegar and spices into the liquor, boil it, and when the oysters are nearly cold, pour on the mixture scalding hot. Next day cork the oysters tight in glass jars, and keep them in a dark and cool place. Vinegar is sometimes made of sulphuric or pyroligneous acid, and this destroys the pickles. Use cider or wine vinegar.
Roast Oysters.—Put oysters in the shell, after washing them, upon the coals so that the flat side is uppermost, to save the liquor; and take them up when they begin to gape a little.
Scallops.—Dip them in beaten egg and cracker crumbs, and fry or stew them like oysters.
Clams.—Wash them and roast them; or stew or fry them like oysters; or make omelets or fritters by the recipe for oysters.
Clam Chowder.—Make alternate layers of crackers wet in milk, and clams with their liquor, and thin slices of fried salt pork. Season with black pepper and salt. Boil three quarters of an hour. Put this into a tureen, having drained off some liquor which is to be thickened with flour or pounded crackers, seasoned with catsup and wine, and then poured into the tureen. Serve with pickles.
Boiled Fish.—Wrap in a cloth wet with vinegar, floured inside. Boil in cold salted water till the bones will slip out easily; drain and serve with egg sauce, or drawn butter, or a sauce of milk, butter, and egg. Try boiling fish with a fork, and if that goes in easily, it probably is done.
Broiled Fish.—Split so that the backbone is in the middle; sprinkle with salt; lay the inside down at first till it begins to brown, then turn and broil the other side. Dress with butter, pepper, and salt. It is best to take out the backbone.
Baked Fish.—Wash and wipe, and rub with salt and pepper outside and inside. Set it on a grate over a baking-pan, and baste with butter and the drippings; if it browns too fast, cover with white paper. Thicken the gravy, and season to the taste, using lemon-juice or tomato catsup. Some put in wine.
Pickle for cold Fish.—To two quarts of vinegar add a pint of the liquor in which the fish was boiled, a dozen black pepper-corns, a dozen cloves, three sticks of cinnamon, and a tea-spoonful of mustard. Let them boil up, and then skim so as not to take out the spice.
Cut the fish into inch squares, and when the liquor boils, put them into it till just heated through. Pack tight in a glass jar, and then pour on the pickle; cook it till air-tight. This will keep a long time. It is a great convenience for a supper relish.
CHAPTER XII.
VEGETABLES.
Fresh-gathered vegetables are much the best. Soaking in cold water improves all. Always boil in salted water, a tea-spoonful for each quart of water. Do not let them stop boiling, or they will thus become watery.
POTATOES.
The excellence of potatoes depends greatly on the species and on the age. Much also depends on the cooking, and here there are diversities of modes and opinions. Peeling potatoes before cooking saves labor at the time of taking up dinner, which is a matter of consequence. They should, after peeling, soak an hour in cold water; then boil them in salted water, putting them in when the water boils. Have them equal in size, that all may be done alike. Try with a fork, and when tender drain off the water, sprinkle on a little fine salt, and set them in the oven, or keep them hot in the pot till wanted.
Some boil with skins on; in this case, pare off a small ring, or cut off a little at each end for the water within to escape, as this makes them more mealy.
Some make a wire basket and put in the potatoes peeled and of equal size; and when done, take them up and set in the oven a short time. This is the surest and easiest method.
Old potatoes should be boiled in salted water, then mashed with salt, pepper, and cream or butter.
New potatoes boil in salted water, and rub off the tender skins with a coarse towel.
A good Way for old Potatoes.—Peel and soak in cold water half an hour, then slice them into salted water that is boiling; when soft, pour off the water, add cream, or milk and butter, with salt and pepper, also dredge in a very little flour.
Another way is to chop the cold boiled potatoes, and then mix in milk, butter, salt, and pepper.
Some cold potatoes are nice cooked on a gridiron. A favorite relish for supper is cold potatoes sliced and dressed with a salad dressing of boiled eggs, salt, mustard, oil, and vinegar.
Cold Potato Puffs.—Take cold mashed or chopped potatoes and stir in milk and melted butter. Beat two eggs and mix, and then bake till browned. It is very nice, and the children love it as well as their elders. This may be baked in patties for a pretty variety.
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