The Homemade Cook Book | by M. J. Ivers
A complete manual of practical, economical, palatable, healthful, and useful cookery.
| Title | The Homemade Cook Book |
| Author | M. J. Ivers |
| Publisher | M. J. Ivers & Co. |
| Year | 1885 |
| Copyright | 1885, M. J. Ivers & Co. |
| Amazon | The Homemade Cook Book |
Soups- Bean Soup Soak one and a half pints of beans in cold water over night. In the morning drain off the water, wash the beans in fresh water and put into soup kettle, with four quarts of good beef stock,...
- Soups. Part 2
- Lobster Soup One large lobster; pick all the meat from the shell and chop fine; take one quart of milk and one pint of water, and, when boiling, add the lobster, nearly a pound of butter, salt and pe...
- Soups. Part 3
- Vegetable Soup No. 1 Scrape clean and slice three carrots and three turnips; peel three onions; fry the whole with a little butter till it turns rather yellow; then add also two heads of celery cut ...
- Fish
- Fish when fresh are hard when pressed by the finger - the gills red - the eyes full. If the flesh is flabby and the eyes sunken, the fish are stale. They should be thoroughly cleaned, washed, and spri...
- Shell Fish
- Lobster Croquettes Chop the lobster very fine; mix with pepper, salt, bread crumbs and a little parsley; moisten with cream and a small piece of butter; shape with your hands; dip in egg, roll in bre...
- Meat
- In selecting beef, choose that of a fine, smooth grain, of a bright red color and white fat. The sixth, seventh, and eighth ribs, are the choicest cuts for a roast. Have the bones removed and the mea...
- Meat. Continued
- Pounded Beef Boil a shin of twelve pounds of meat until it tails readily from the bone; pick it to pieces; mash gristle and all very fine; pick out all the hard bits. Set the liquor away; when cool t...
- Beefsteak - Veal
- Steak And Oysters Take one pound best rump steak without any fat; put in an oval dish a dozen and a half oysters (taking care to remove the hard part and beard), with the liquor from the oysters to ...
- Beefsteak - Veal. Continued
- Veal Steaks Beat them until tender, then broil over clear hot coals until a nice brown on both sides; season with salt, pepper, and butter. Send to the table while hot. A gravy made by stewing in a l...
- Sweetbreads - Tripe
- Sweetbreads With Mushrooms Parboil sweet-breads, allowing eight medium-sized ones to a can of mushrooms; cut the sweetbreads about half an inch square, stew until tender; slice mushrooms and stew in ...
- Lamb - Mutton - Pork
- Breaded Lamb Chops Grate plenty of stale bread, season with salt and pepper, have ready some well-beaten egg, have a spider with hot lard ready, take the chops one by one, dip into the egg, then int...
- Pork - Ham
- Pork Steaks, Broiled Trim, season and roll them in melted butter and bread-crumbs; broil them over a moderate fire until thoroughly done. Make a sauce of five tablespoonfuls of vinegar and half a tea...
- Pork - Ham. Continued
- Mutton A La Venison Take a fat loin, remove the kidney, and let it hang a week, if the weather permits. Two days before dressing it for cooking, take ground allspice, clove, and pepper, mix them, and...
- How To Choose Poultry
- Young, plump, and well fed, but not too fat poultry are the best. The skin should be fine grained, clear, and white; the breast full, fleshed, and broad; the legs smooth. The birds must be heavy in pr...
- How To Cook Chicken
- Curried Chicken Fry out in the pot you make the curry three large rashers of pickled pork and three onions sliced; fry until the onions-are brown; cut the chicken into small pieces, and slice three p...
- Poultry - Game
- Poultry Croquette Melt a bit of butter in a stew-pan; put into it chopped parsley, mushrooms.two spoonfuls of flour, salt and pepper to taste. Fry it, and pour in stock and a little cream. This sauce...
- Salads
- Mayonn'ise Salad Dressing The yolk of one egg, raw; stir into this all the olive oil it will hold, in as fine a stream, as possible. Season with cayenne pepper, salt and mustard. Simple Dressing F...
- Salads - Sauces
- Cold Slaw Two-thirds of a cup of vinegar, one egg, two tablespoonfuls sugar, one teaspoon of salt, half teaspoon of mixed mustard, and butter size of an egg; stir until it boils. When cold, pour over...
- Vegetables
- Have your vegetables fresh as possible. Wash them thoroughly. Lay them in cold water until ready to use them.Vegetables should be put to cook in boiling water and salt. Never let them stand after comi...
- How to Cook Onions and Tomatoes
- Boiled Onions Skin them thoroughly. Put them to boil; when they have boiled a few minutes, pour off the water and add clean cold water, and then set them to boil again. Pour this away, and add more c...
- Sweet Potatoes - Potatoes
- Sweet Potatoes Sweet potatoes require more time to cook than common potatoes. To Boil - Take large, fine potatoes, wash clean, boil with the skins on in plenty of water, but without salt. They will t...
- Sweet Potatoes - Potatoes. Continued
- Salsify, Or Vegetable Oysters Wash and scrape them thoroughly, and as you wash throw them into a bowl of cold water. Cut into pieces about half an inch long, boil three-fourths of an hour; when tende...
- Eggs And Omelettes
- Hominy Fritters Two teacupfuls of cold boiled hominy; stir in one teaeupful of sweet milk and a little salt, four tablespoonfuls of sifted flour and one egg; beat the white separately and add last; d...
- Bread, Biscuits
- Yeast Take two good-sized potatoes, grate them raw. Add one-half teacup of white sugar, one teaspoon of salt, a little ginger. Pour over the mixture one-half pint of boiling water, in which one table...
- Bread, Biscuits. Continued
- Baking-Powder Biscuit One important point is in having a hot oven; another is, have flour sifted, and roll dough as soft as you can handle; then more baking powder is needed. For each teacup of flour...
- Bread Rolls
- French Rolls Into one pound of flour rub two ounces of butter and the whites of three eggs, well beaten: add a tablespoonful of good yeast, a little salt, and milk enough to make a stiff dough; cover...
- Tea Cake - Brown Bread
- English Tea Cake Take a light bread dough, enough for a small loaf, mix with it one tablespoonful of lard, one of sugar, one large spoonful of currants; let rise again until very light, then bake; cu...
- Corn Bread - Corn Muffins
- Corn Bread Three cups of corn meal, one and one-half cups of flour, one and one-half cups of sweet milk, five eggs, four teaspoonfuls of baking-powder, a little sugar. One cup of corn meal, two cups...
- Puffs - Short-Cake
- Cream Puffs Boil one pint of water, rub together one-half pound of butter with three-fourths of a pound of sifted flour; stir into the water while boiling. When it thickens like starch remove from th...
- Drop Biscuit - Toast
- Lemon Turnovers Four dessert spoonfuls of flour, one of powdered sugar, the rind of one lemon, two ounces of melted butter, two eggs and a little milk. Mix flour, sugar and lemon with the milk to the...
- Puddings
- Breakfast Puffs One pint of milk, one pint of flour, two eggs, a lump of butter the size of an egg, and a pinch of salt; put the flour after sifting in a pan, and the butter in the middle of the flo...
- Almond Pudding - Cherry Pudding
- Almond Pudding Turn boiling water on to three-fourths of a pound of sweet almonds; let it remain until the skin comes off easily; rub with a dry cloth; when dry, pound fine with one large spoonful of...
- Cabinet Pudding
- Butter a mold well, slice some citron, and cut it in any fancy shape and place it tastefully on the bottom; place some raisins to imitate flowers, stars, etc.; put over them a layer of sponge cake, c...
- Gelatine Pudding - Batter Pudding
- Gelatine Pudding One ounce gelatine, one pint cold milk; set on range, and let come slowly to a boil, stirring occasionally; separate the yolks and whites of six fresh eggs; beat the yolks well and s...
- Jellied Rice - Suet Pudding
- Jellied Rice To three pints of milk put a teacup of rice, and a little salt; cover it close, and put it into molds and eat as blanc-mange. Royal Pudding Three-quarters of a cup of sago, washed an...
- Jellied Rice - Suet Pudding. Continued
- Tapioca Pudding One cup of tapioca, soaked two hours on the back of the stove in one quart of water. Butter a pudding-dish well, and line the bottom with pared and cored apples; season the tapioca wi...
- Plum Pudding
- English Plum Pudding Nine eggs beaten to-a froth; add flour sufficient to make a thick batter free from lumps; add one pint new milk and beat well; add two pounds of raisins stoned, and two pounds cu...
- Apple - Peach Pudding
- Baked Apple Pudding Six apples well stewed, quarter of a pound of butter, half of it stirred into the apple while hot, and sugar to your taste; when cold, add six eggs, well beaten, to the apple. Pou...
- Puff Paste - Fruit Pie
- Pies In making good pastry it is necessary to have the butter sweet, the lard fresh; the flour should be of the best quality, and sifted; the water for wetting as cold as possible - ice water prefera...
- Lemon Pie - Pumpkin Pie
- Lemon Pie Three eggs, one grated lemon, one cup of sugar, one-half cup of water, two spoonfuls of flour; bake; beat the whites separately and add sugar, not quite as much as for frosting; put into th...
- Custards And Creams
- Pine-Apple Pie One grated pine-apple, its Weight in sugar, half its weight in butter, five eggs, the whites beaten to a stiff froth, one cupful of cream; cream the butter and beat it with the sugar a...
- Ice Cream - Custard Pudding
- Lemon Ice One quart of water, juice of four lemons, one pound of sugar; strain the mixture, and just before freezing, add the beaten whites of two eggs. One-half pint lemon juice, one-half pint of w...
- Lemon Jelly - Baked Fruits
- Lemon Jelly One pound of sugar, one-fourth of a pound of butter, six eggs, juice of two lemons and rind of three lemons. Beat thoroughly together; cook until as thick as boiled custard. Lemon Butt...
- Lemon Jelly - Baked Fruits. Continued
- Baked Pears Place in a stone jar first a layer of pears (without paring), then a layer of sugar, then pears, and so on until the jar is full. Then put in as much water as it will hold. Bake three hou...
- How to Make Cakes
- Use the best of materials for cake. The pulverized sugar should always be silted. Silt the flour. Beat the whites and yolks of eggs separately. When fruit is used, sprinkle with flour. Stir butter and...
- Black Cake - Honey Cake
- Black Cake One pound of flour, one and one-half pounds of brown sugar, one pound of butter, twelve eggs, or leave out part of the eggs; use the same quantity of molasses. One teaspoon of soda, three...
- Silver Cake - Marble Cake
- Marble Cake For white part: One cup of butter, three cups of sugar, five cups of flour, one-half cup of sweet milk, one-half teaspoonful of soda, whites of eight eggs; flavor with lemon. Dark part: O...
- Cocoa-Nut Cookies - Ginger-Snaps
- Cocoa-Nut Cookies One and one-half cups of sugar, one cup butter (nearly), two eggs, one cup grated cocoa-nut, one-half cup milk, one-half tea-spoonful soda, one teaspoonful vanilla; cut out and spri...
- Cocoa-Nut Cookies - Ginger-Snaps. Continued
- Cocoa-Nut Biscuits Ten of sifted sugar, three eggs, six of grated cocoa-nut; whisk the eggs until very light, add the sugar, then the cocoa-nut; put a tablespoonful on wafer-paper in form of pyramid;...
- Cocoa-Nut Cake - Sponge Cake
- Cocoa-Nut Cake Two eggs, one cup white sugar, one-half a cup sweeet milk, one-quarter cup of butter, one and one-half cups of flour, one and one-half teaspoonfuls baking-powder. Bake in a moderate ov...
- Cocoa-Nut Cake - Sponge Cake. Continued
- Sea Foam Whites of ten eggs beaten to a stiff froth, one and one-half cups of sifted sugar, one cup sifted flour, one teaspoonful cream tartar; put into rings and bake quick. Sponge Cake Two cups...
- Tea, Coffee, Chocolate
- Tea People must consult their own tastes as to kind of tea. Mixed is the best to use with ice. Allow one teaspoonful for each person. Use boiling water, but do not boil the tea, and use while fresh....
- Cookery For The Sick
- Melons Melons are much nicer if kept on ice until time for serving. Cut off a slice at each end of the water-melon, then cut through the center: stand on end on platter. Cantaloupe melons should have...
- Cookery For The Sick. Continued
- Toast Water Toast stale bread until quite brown, but do not burn it; put it into a large bowl, and pour over it boiling water let it stand for an hour or so, strain, and put in a piece of ice before ...
- How to Make Candies
- Cocoa-Nut Candy Grate very fine a sound cocoa-nut, spread it on a dish, and let it dry naturally for three days, as it will not bear the heat of an oven, and is too oily for use when freshly broken. ...
- Antidotes For Poisons
- Butter Scotch One cup of molasses, one cup of sugar, one-half cup of butter. Boil until done. The following list gives some of the more common poisons and the remedies most likely to be on hand in c...
- Miscellaneous
- To Clean Paint tea leaves may be saved from the table for a few days, and when sufficient are collected, steep (not boil) them for half an hour in a tin pan. Strain the water off through a sieve, and ...
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