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Clayton's Quaker Cook-Book-H. J. Clayton · 30 Tempting Spaghetti Meals

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  Speaker 1: Preface and introduction of Clayton's Quaker Cookbook. This is a
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  Speaker 1: LibriVox recording. All LibriVox recordings are in the public domain.
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  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
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  Speaker 2: Read by Larry Wilson.
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  Speaker 1: Clayton's Quaker Cookbook by H. J. Clayton, being a practical
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  Speaker 1: treatise on the culinary art, adapted to the tastes and
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  Speaker 1: wants of all classes, with plain and easily understood directions
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  Speaker 1: for the preparation of every variety of food in the
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  Speaker 1: most attractive forms, comprising the result of a lifelong experience
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  Speaker 1: in catering to a host.
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  Speaker 2: Of highly cultivated tastes. Preface.
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  Speaker 1: One of the sacred writers of the olden times is
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  Speaker 1: reported to have said, of the making of many books,
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  Speaker 1: there is no end. This remark will, to a great extent,
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  Speaker 1: apply to the number of works published upon the all
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  Speaker 1: important subject of cookery. The oft repeated saying atributed to
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  Speaker 1: old sailors, that the Lord sends victuals and the opposite
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  Speaker 1: party the cooks, is familiar to all. Notwithstanding the greater
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  Speaker 1: number and variety of so called cookbooks extant. The author
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  Speaker 1: of this treatise on the culinary art, thoroughly impressed with
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  Speaker 1: the belief that there is ample room for one more
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  Speaker 1: of a thoroughly practical and everyday life, common sense character,
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  Speaker 1: in every way adapted to the wants of the community
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  Speaker 1: at large, and looking especially to the preparation of healthful, palatable,
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  Speaker 1: appetizing and nourishing food, both plaining and elaborately compounded, and
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  Speaker 1: in the preparation of which the very best and at
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  Speaker 1: the same time the most economical material is made use
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  Speaker 1: of as vigre to present this dwe candidate for the
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  Speaker 1: public approval. The preparation of this work embodies the result
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  Speaker 1: of more than thirty years personal and practical experience. The author,
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  Speaker 1: taking nothing for granted, has thoroughly tested the value and
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  Speaker 1: entire correctness of every direction he is given in these pages,
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  Speaker 1: while carefully catering to the very tastes of the mass.
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  Speaker 1: Everything of an unhealthful, deleterious, or even doubtful character has
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  Speaker 1: been carefully excluded, and all directions are given in the
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  Speaker 1: plainest style, so as to be readily understood and fully
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  Speaker 1: comprehended by all.
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  Speaker 2: Classes of citizens.
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  Speaker 1: The writer, having been born and brought up on a farm,
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  Speaker 1: and being in his younger days of a delicate constitution,
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  Speaker 1: instead of joining in the rugged work of the field,
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  Speaker 1: remained at home to aid and assist his mother in
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  Speaker 1: the culinary labors of the household. It was in this
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  Speaker 1: home school, in its way, one of the best in
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  Speaker 1: the world, that he has acquired not only a practical
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  Speaker 1: knowledge of what he desires to fully impart to others,
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  Speaker 1: but a taste for the preparation in his most attractive forms,
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  Speaker 1: of every variety of palatable and health giving food. It
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  Speaker 1: was his early training in this homely school that induced
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  Speaker 1: him to make this highly important matter and all absorbing theme,
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  Speaker 1: and the subject of his entire life study. His governing
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  Speaker 1: rule in this department has ever been the injunction laid down.
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  Speaker 2: By the Chief of the Apostles.
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  Speaker 1: Try all things, prove all things, and hold fast that
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  Speaker 1: which is good. Introductory A brief history of the culinary
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  Speaker 1: art and its principal methods. Cooking is defined to be
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  Speaker 1: the art of dressing, compounding, and preparing food by the
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  Speaker 1: aid of heat. Ancient writers upon the subject or of
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  Speaker 1: opinion that the practice of this art followed immediately after
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  Speaker 1: the discovery of fire, and that it was at first
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  Speaker 1: an imitation of the natural processes of mastication and digestion.
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  Speaker 1: In proof of the antiquity of this art, mention is
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  Speaker 1: made of it in many places in sacred wrint. Among
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  Speaker 1: these is notably the memoirs of the children of Israel
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  Speaker 1: while journeying in the wilderness, and their hankering after the
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  Speaker 1: flesh pots of Egypt. Among the most enlightened people of
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  Speaker 1: ancient time times, cooking, if not regarded as one of
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  Speaker 1: the fine arts, certainly stood in the foremost rank.
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  Speaker 2: Among the useful.
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  Speaker 1: It was a highly honored vocation, and many of the
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  Speaker 1: most imminent and illustrious characters of Greece and Rome did
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  Speaker 1: not disdain to practice it. Among the distinguished amateurs of
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  Speaker 1: the art in these modern times may be mentioned Alexandre Duma,
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  Speaker 1: who plumed himself more upon his ability to cook famous
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  Speaker 1: dishes than upon his worldwide celebrity as the author of
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  Speaker 1: the most popular novels.
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  Speaker 2: Of his day.
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  Speaker 1: In the state in which man finds most of the
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  Speaker 1: substances used for food, they are difficult of digestion. By
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  Speaker 1: the application of heat, some of these are rendered more
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  Speaker 1: palatable and more easily digested, and consequently that assimilation so
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  Speaker 1: necessary to the sustenance of life and the repair of
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  Speaker 1: the constant waste attendant upon the economy of the human system.
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  Speaker 1: The application of heat to animal and vegetable substances for
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  Speaker 1: the attainment of this end constitutes the basis of the
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  Speaker 1: science of cookery. Broiling, which was most probably the mode
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  Speaker 1: first resorted to in the early practice of this art,
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  Speaker 1: being one of the most common of its various operations,
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  Speaker 1: is quite simple and efficacious. It is especially adapted to
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  Speaker 1: the wants of invalids and persons of delicate appetites. Its
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  Speaker 1: effect is to coagulate in the quickest manner upon the
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  Speaker 1: surface of the albumen of the meat, effectually sealing up
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  Speaker 1: its pores and thus retaining the rich juices and delicate
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  Speaker 1: flavor that would otherwise escape.
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  Speaker 2: And be lost.
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  Speaker 1: Roasting comes next in order, and for this two conditions
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  Speaker 1: are essentially requisite. A good brisk fire and constant basting.
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  Speaker 1: As in the case of broiling, care should be taken
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  Speaker 1: at the commencement to coagulate the albumen on the surface
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  Speaker 1: as speedily as possible. Next to broiling is doing this
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  Speaker 1: is the most economical mode of cooking meats of all kinds.
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  Speaker 1: Baking meat is in very many respects objections and should
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  Speaker 1: never be resorted to when other modes of cooking are available,
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  Speaker 1: as it reverses the order of good wholesome cookery in
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  Speaker 1: the beginning with a slow and finishing with a high temperature.
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  Speaker 1: Meat cooked in this manner have never the delicate flavor
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  Speaker 1: of the roast, nor are they so easily digested. Boiling
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  Speaker 1: is one of the easiest and simplest methods of cooking,
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  Speaker 1: but in its practice certain conditions must.
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  Speaker 2: Be carefully observed.
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  Speaker 1: The fire must be attended to so as to properly
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  Speaker 1: regulate the heat. The utensils used for this purpose, which
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  Speaker 1: should be large enough to contain sufficient water to completely
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  Speaker 1: cover the meat, should be scrupulously clean and provided with
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  Speaker 1: a close fitting cover. All scums should be removed as
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  Speaker 1: fast as it rises, which will be facilitated by frequent
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  Speaker 1: additions of small quantities of cold water. Difference of opinion
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  Speaker 1: exists among cooks as to the propriety of putting meats
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  Speaker 1: in cold water and gradually raising to the boiling point
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  Speaker 1: or plunging into the water already boiling. My own experience,
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  Speaker 1: unless in the preparation of soups, is decidedly in favor
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  Speaker 1: of the latter beer and labig, the highest authority on
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  Speaker 1: such matters, decidedly favors this process. As in the case
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  Speaker 1: of roasting, the application of boiling water coagulates the albumen,
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  Speaker 1: thus retaining the juices of the meat that would be
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  Speaker 1: dissolved in the liquid. Stewing is generally resorted to in
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  Speaker 1: the preparation of made dishes, and almost every variety of
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  Speaker 1: meats are adapted to this method. The better the quality
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  Speaker 1: of the meats. As a matter of course, the better
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  Speaker 1: the dish prepared in this way. But by careful stewing,
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  Speaker 1: the coarser and rougher quality of meats can be rendered soft, tender,
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  Speaker 1: and digestible, a desirable object not generally attained in other modes.
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  Speaker 1: And pieces of meat trimming scraps and bones, the latter
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  Speaker 1: containing a large amount of palatable and nourishing gelatine, may
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  Speaker 1: be thus utilized in the preparation of wholesome and appetizing
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  Speaker 1: dishes at a comparatively trifling costs. An explanatory word in conclusion,
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  Speaker 1: as a matter of strict justice to all parties concerned,
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  Speaker 1: the author of this work deems it proper to explain
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  Speaker 1: his reason for mentioning in the body of some of
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  Speaker 1: the recipes given in this book the places at which
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  Speaker 1: the purest and best articles used are to be purchased.
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  Speaker 1: This recommendation is in every instance based upon a thorough
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  Speaker 1: and complete personal test of every article commended. In these
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  Speaker 1: degenerate days of wholesale adulteration of almost every article of
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  Speaker 1: food and drink, it is eminently just and proper that
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  Speaker 1: the public should be advised where the genuine is to
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  Speaker 1: be procured. Without design to convert his book into a
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  Speaker 1: mere advertising medium. The author deems it not out of
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  Speaker 1: place to give the names of those dealers in this city,
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  Speaker 1: of whom such articles as are essential in the preparation
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  Speaker 1: of many of the recipes given in these pages may
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  Speaker 1: be procured of the most reliable quality and at reasonable rates.
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  Speaker 1: Into Preface and Introduction.
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  Speaker 3: Section two of Clayton's Quaker Cookbook. This is a LibriVox recording.
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  Speaker 3: All LibriVox recordings are in the public domain. For more
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  Speaker 3: information or to volunteer, please visit LibriVox dot org. Clayton's
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  Speaker 3: Quaker Cookbook by H. J. Clayton soups stock The foundation,
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  Speaker 3: so to speak, and first grade essential in compounding every
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  Speaker 3: variety of appetizing and at the same time wholesome and
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  Speaker 3: nourishing soups. Is the stock in this department, as in
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  Speaker 3: some others, the French cooks have ever been pre eminent.
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  Speaker 3: It was said of this class in the olden time
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  Speaker 3: that so constantly was the stock as this foundation has
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  Speaker 3: always been termed replenished by these cooks, that their rule
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  Speaker 3: was never to see the bottom of the soup kettle.
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  Speaker 3: It has long been a fixed fact that in order
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  Speaker 3: to have good soup, you must first have good stock
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  Speaker 3: to begin with. To make this stock, take the liquor
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  Speaker 3: left after boiling fresh meat, bones large or small, cracking
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  Speaker 3: the larger ones in order to extract the marrow, bones
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  Speaker 3: and meat left over from a roast or broil, and
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  Speaker 3: put either or all of these in a large pot
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  Speaker 3: or soup kettle with water enough to cover. Let these
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  Speaker 3: simmer slowly, never allowing the water to boil, taking care, however,
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  Speaker 3: to keep the vessel covered, stirring frequently and pouring in
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  Speaker 3: occasionally a cup of cold water, and skimming off the scum.
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  Speaker 3: It is only where fresh meat is used that cold
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  Speaker 3: water is applied at the commencement. For cooked meat, use
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  Speaker 3: warm the bones dissolved in the slow simmering furnace. The
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  Speaker 3: gelatin so essential to good stock. One quart of water
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  Speaker 3: to a pound of meat is the average wool. Six
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  Speaker 3: to eight hours renders it fit for use. Let's stand overnight,
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  Speaker 3: skim off the fat, put in an earthen jar, and
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  Speaker 3: it is ready for use. Every family should keep a
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  Speaker 3: jar of the stock constantly on hand, as by doing
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  Speaker 3: so any kind of soup may be made from it
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  Speaker 3: in from ten to thirty minutes. General directions for making soup.
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  Speaker 3: Having prepared your stock according to the foregoing directions, take
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  Speaker 3: a sufficient quantity when soup is required, and season as
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  Speaker 3: tastes may dictate with sweet and savory herbs, salpacant, cell re, salt,
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  Speaker 3: or any other favorite seasoning, adding vegetables, cut fine, and
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  Speaker 3: let the same boil slowly in a covered vessel until
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  Speaker 3: thoroughly cooked. If preferred. After seasoning the stock, it may
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  Speaker 3: be thickened with either barley, rice, tapioca, sago, vermicelli, macaroni, farina,
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  Speaker 3: or rice flour. A roast onion is sometimes added to
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  Speaker 3: give richness and flavor. It is a well known fact
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  Speaker 3: that soups properly prepared and prove in flavor, and are
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  Speaker 3: really better on the day after than when first made.
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  Speaker 3: By substituting different materials, garnitures, flavorings, and condiments of which
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  Speaker 3: an endless variety is available, the intelligent housewife may be
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  Speaker 3: able to furnish a different soup every day of the year.
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  Speaker 3: In following these, as in all other directions, for every
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  Speaker 3: department of cookery, experience will after all be found the
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  Speaker 3: great teacher and most valuable aid and adjunct to the
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  Speaker 3: learner of the art. Calve's head soup. Take a calf's
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  Speaker 3: head of medium size, Wash clean and soak it an
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  Speaker 3: hour or more in salted water. Then soak a little
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  Speaker 3: while in fresh and put the boil in cold water.
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  Speaker 3: Add a little salt and a medium sized onion. Take
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  Speaker 3: off the scum as it rises, and as the water
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  Speaker 3: boils away at a little soup stock. When quite tender,
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  Speaker 3: take the meat from the bone, keeping the brain by itself,
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  Speaker 3: strain the soup, and if you think there is too
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  Speaker 3: much meat, use a portion as a side dish dressed
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  Speaker 3: with brain sauce. Do not cut the meat too fine,
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  Speaker 3: and season the soup with allspice, cloves and mace, adding
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  Speaker 3: pepper and salt. To taste, put back the meat and
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  Speaker 3: taking one half of the brain, a lump of butter
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  Speaker 3: and a spoonful of flour, work to a thin batter,
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  Speaker 3: stirring in clarette and cherry wines to taste, and last
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  Speaker 3: of all, add a little extract of lemon and one
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  Speaker 3: hard boiled egg, chopped not too fine, if desirable, at
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  Speaker 3: a few small forced meat balls. Turtle soup may be
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  Speaker 3: made in the same manner. Oxtail soup. Take one oxtail
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  Speaker 3: and divide into pieces an inch long, two pounds of
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  Speaker 3: lean beef, cut it small pieces, four carrots, three onions
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  Speaker 3: sliced fine, a little thyme with pepper and salt to taste,
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  Speaker 3: and four quartz cold water. Boil four hours or more
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  Speaker 3: according to the size of the oxtail, and when done,
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  Speaker 3: add a little allspice or cloves. Okra soup one large
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  Speaker 3: slice of ham, one pound of beef, veal or chicken,
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  Speaker 3: and one onion, all cut in small pieces and fried
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  Speaker 3: in butter together until brown, adding black or red pepper
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  Speaker 3: for seasoning, along with a little salt. Adding in the
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  Speaker 3: meantime delicately sliced thin sufficient okra and put all in
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  Speaker 3: a porcelain kettle for a family four. Use thirty pods
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  Speaker 3: of okra with two quartz water over a steady but
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  Speaker 3: not too hot fire. Boil slowly for three or four hours.
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  Speaker 3: When half done, add two or three peeled tomatoes chicken
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  Speaker 3: gumbo missus Ea Wilburn's recipe for the stock. Take two
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  Speaker 3: chickens and boil in a gallon of water until thoroughly
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  Speaker 3: done and the liquid reduce to half a gallon. Wipe
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  Speaker 3: off one and one half pounds of green okra, or
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  Speaker 3: if the dry is used, one half pound is sufficient,
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  Speaker 3: which cut up fine and add to the stalk while boiling. Next,
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  Speaker 3: add one and one half pounds of ripe tomatoes, peeled
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  Speaker 3: and chopped fine, adding also one half coffee cupful of rice.
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  Speaker 3: Let these boil for six hours, adding boiling water when necessary.
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  Speaker 3: Then take out the chickens, carve and fry them brown
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  Speaker 3: in clear lard into the fat. Put one large white onion,
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  Speaker 3: chopped fine, adding two tablespoonfuls of flour. Just before serving,
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  Speaker 3: put the chicken boned and chopped with the gravy thus prepared,
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  Speaker 3: and add to the soup with salt and pepper. To
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  Speaker 3: taste fresh oyster soup. Take twenty five thirty small Eastern
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  Speaker 3: and fifty California oysters, Wash clean and put into a
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  Speaker 3: kettle over the fire with a little over a pint
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  Speaker 3: of water. As soon as they open, pour into a
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  Speaker 3: pan and take the oysters from the shells, pouring the
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  Speaker 3: juice into a pitcher to settle. If the oysters are large,
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  Speaker 3: cut in two once. Return the juice to the fire,
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  Speaker 3: and when it boils, put in a piece of butter
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  Speaker 3: worked in flour season with pepper and salt, and let
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  Speaker 3: it boil slowly for two minutes. Put in a coupful
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  Speaker 3: of rich milk and the oysters, along with a sufficient
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  Speaker 3: quantity of chopped crackers, and let the liquid boil up.
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  Speaker 3: Once she you need a larger quantity of soup, add
• 16:41
  Speaker 3: a can of good oysters, as they will change the
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  Speaker 3: flavor but little. In my opinion, nutmeg improves the flavor
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  Speaker 3: of the soup. Fish chowder. Take four pounds of fresh codfish.
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  Speaker 3: The upper part of the fish is best. Fry plenty
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  Speaker 3: of salt, pork cut in small strips. Put the fat
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  Speaker 3: in the bottom of the kettle. Then a layer of
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  Speaker 3: the fried pork next to a layer of fish. Follow
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  Speaker 3: with a layer of potato sliced not too thin, and
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  Speaker 3: a layer of sliced onions, seasoned with plenty of salt
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  Speaker 3: and pepper. Alternate these layers as long as the material
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  Speaker 3: holds out, topping off with the layer of hard crackers.
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  Speaker 3: Use equal parts of water and milk sufficient to cook,
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  Speaker 3: which will not require more than three quarters of an
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  Speaker 3: hour over a good fire. Great care should be taken
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  Speaker 3: not to scorch in the cooking. Clam chowder may be
• 17:34
  Speaker 3: made according to the foregoing formula, substituting three pints of
• 17:38
  Speaker 3: clams for the fish clam soup. Take fifty small round clams,
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  Speaker 3: rinse clean and put in a kettle with a pint
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  Speaker 3: of water. Boil for a few minutes, or until the
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  Speaker 3: shells gape open. Empty into a pan. Pick the meat
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  Speaker 3: from the shells and pour the juice into a pitcher
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  Speaker 3: to settle. Chop quite small. Returned the juice to the fire,
• 18:02
  Speaker 3: and as soon as hot, work in a good sized
• 18:05
  Speaker 3: lump of butter with a little flour and juice of
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  Speaker 3: the clams. Stir in a tea cup of milk, season
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  Speaker 3: with black pepper, and after letting this boil for two minutes,
• 18:16
  Speaker 3: put in the clams, adding at the same time chopped
• 18:18
  Speaker 3: cracker or noodles, and before taking up a little chopped parsley.
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  Speaker 3: Clam chowder. One hundred small clams, chopped fine, one half
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  Speaker 3: pound fat salt pork put in pot and fried out brown,
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  Speaker 3: two small or one large onion and one tomato chopped fine.
• 18:39
  Speaker 3: Put all in the pot with the clam juice and
• 18:41
  Speaker 3: boil for two hours, after which add rolled crackers and
• 18:45
  Speaker 3: one pint hot milk, letting it boil up season with
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  Speaker 3: salt and pepper, adding a little thyme. If agreeable to taste.
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  Speaker 3: Baked beans and bean soup, take three pints of white
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  Speaker 3: peas or army beans. Wash very clean, soak eight hours,
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  Speaker 3: rinse and put the boil with plenty of water hot
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  Speaker 3: or cold, with one one half pounds beef soup meat
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  Speaker 3: and one half pounds of salt pork, letting these boil
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  Speaker 3: slowly and skimming as the scum rises. Stir frequently as
• 19:18
  Speaker 3: the beans are appt to scorch when they begin to soften.
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  Speaker 3: When soft enough to be easily crushed with the thumb
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  Speaker 3: and finger, season with plenty of black pepper and salt.
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  Speaker 3: After five minutes have elapsed, fill a nice baking pan
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  Speaker 3: such a one as will do to set on the table.
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  Speaker 3: Pour in the liquid until it nearly covers the beans.
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  Speaker 3: Score the pork and put it halfway down in the beans,
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  Speaker 3: and bake in a slow fire until nicely browned. When
• 19:46
  Speaker 3: the remaining beans are boiled quite soft, rub them through
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  Speaker 3: a colander into the soup. Add one pint of milk
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  Speaker 3: and season with ground cloves or mace. Just before taking up,
• 19:57
  Speaker 3: cut some toasts to size of the end of a
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  Speaker 3: f and add to the soup. Pepper sauce gives a
• 20:03
  Speaker 3: nice flavor. Dry split pea soup. Soak one core dry
• 20:10
  Speaker 3: or split peas ten or twelve hours and put on
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  Speaker 3: to boil in one gallon of water with one pound
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  Speaker 3: soup beef and a small piece of the hawk d
• 20:19
  Speaker 3: of ham, nicely skinned and trimmed. But if you do
• 20:23
  Speaker 3: not have this at hand, supply its place with a
• 20:25
  Speaker 3: small piece of salt pork, seasoned with salt, pepper, and
• 20:29
  Speaker 3: a little ground cloves, adding a little curry or sweet marjoram.
• 20:34
  Speaker 3: Boil slowly until quite tender. Rub the piece to a colander,
• 20:38
  Speaker 3: adding a little rich milk. This soup should be rather thick.
• 20:42
  Speaker 3: Cut bread in pieces the size of a little finger.
• 20:46
  Speaker 3: Fry in butter or lard and put in the tureen
• 20:49
  Speaker 3: when taken up Tomato soup. To one gallon good beef stock,
• 20:56
  Speaker 3: add one on one half dozen ripe tomatoes or one
• 21:00
  Speaker 3: pound can, two carrots, two onions, and one turnip, cut fine,
• 21:05
  Speaker 3: Boil all together for an hour and a half and
• 21:07
  Speaker 3: run through a fine tin strainer. Take a stew pan
• 21:11
  Speaker 3: large enough to hold the liquid and put it on
• 21:13
  Speaker 3: the fire with one half pound of butter worked in
• 21:16
  Speaker 3: two tablespoonfuls of flour. After mixing well together, add a
• 21:21
  Speaker 3: tablespoonful of white sugar, season with salt and pepper to taste,
• 21:25
  Speaker 3: stirring well.
• 21:26
  Speaker 4: Until the liquid boils.
• 21:28
  Speaker 3: Then scam and serve. The above quantity will provide sufficient
• 21:33
  Speaker 3: for a large family. Sell re soup. To make good
• 21:37
  Speaker 3: cell rey soup, take two or three pounds of juicy beef,
• 21:41
  Speaker 3: the round is best being freed from fat. Cover with
• 21:45
  Speaker 3: cold water, and boil slowly for three or four hours.
• 21:48
  Speaker 3: An hour before taking from the fire, take one pound
• 21:52
  Speaker 3: or more of celery, cut four or five inches long,
• 21:55
  Speaker 3: taking also the root cut thin and salting to taste.
• 22:00
  Speaker 3: Boil until quite tender. Then take out the celery, dressing
• 22:04
  Speaker 3: with pepper and salt or drawn butter. If you have
• 22:07
  Speaker 3: some soup stock, put in a little, boil a few
• 22:10
  Speaker 3: minutes and strain. This is a most palatable soup, and
• 22:14
  Speaker 3: the celery, acting as a sedative, is one of the
• 22:17
  Speaker 3: best things that can be used for quieting the nerves.
• 22:21
  Speaker 3: Pepper pot take thick fat and tender tripe. Wash thoroughlin
• 22:27
  Speaker 3: water in which a little soda has been dissolved. Rinse well,
• 22:31
  Speaker 3: then cut in strips half the length of your little finger.
• 22:34
  Speaker 3: After boiling ten minutes, put in a colander and rinse
• 22:38
  Speaker 3: with a little hot water. Then adding good soup stock,
• 22:41
  Speaker 3: boil until tender, seasoned with cayenne, pepper and salt, a
• 22:46
  Speaker 3: little Worcestershire or Shootney sauce, and some small pieces of
• 22:50
  Speaker 3: dough made as for noodles. Should the soup not be
• 22:54
  Speaker 3: thick enough, add a little paste of butter and flour.
• 22:57
  Speaker 3: You may also add curry if you are fond of it.
• 23:01
  Speaker 3: This soup is popular in the Quaker city fifty years
• 23:03
  Speaker 3: ago and has never decreased in favor among the intelligent inhabitants.
• 23:10
  Speaker 3: Egg Balls for soup, Boil three eggs seven minutes and
• 23:14
  Speaker 3: Mash the yolks with one raw egg, a tablespoonful of
• 23:18
  Speaker 3: flour and a little milk. Season with pepper, salt, and
• 23:22
  Speaker 3: parsley or summer savory. Make into balls and boil two
• 23:26
  Speaker 3: or three minutes and put in the soup just before serving.
• 23:30
  Speaker 3: Excellent for both pea and bean soup noodles. Rich noodles
• 23:36
  Speaker 3: undoubtedly form the best thickening for nice, delicate soups such
• 23:40
  Speaker 3: as chicken, veal, oyster, and clam. Noodles are made with flour,
• 23:44
  Speaker 3: milk and eggs and a little salt mixed. The stiff dough,
• 23:48
  Speaker 3: rolled as thin as possible, and cut in fine shreds
• 23:51
  Speaker 3: length of the little finger. In all soups where noodles
• 23:55
  Speaker 3: are used, a little chopped parsley should be added just
• 23:58
  Speaker 3: before taking up. End of section two read by Bryce
• 24:04
  Speaker 3: Cries Youngstown.
• 24:12
  Speaker 5: Section three of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 24:18
  Speaker 5: All LibriVox recordings are in the public domain. For more
• 24:21
  Speaker 5: information or to volunteer, please visit LibriVox dot org. Read
• 24:26
  Speaker 5: by Betty B. Clayton's Quaker Cookbook by H. J. Clayton. Fish,
• 24:32
  Speaker 5: the so termed foodfishes are to be found without number
• 24:36
  Speaker 5: in all portions of the world, civilized and savage, and
• 24:40
  Speaker 5: a large portion of the inhabitants of the globe are
• 24:43
  Speaker 5: dependent upon this source for their subsistence. Certain learned physiologists
• 24:48
  Speaker 5: have put forth the theory that foodfish is brain producing
• 24:53
  Speaker 5: and adds to the mental vigor of those who subsist
• 24:56
  Speaker 5: upon it. While we are not disposed to controvert this
• 24:59
  Speaker 5: consul idea, if the theory be true, the south Sea savages,
• 25:04
  Speaker 5: who live upon this aliment both in the raw and
• 25:08
  Speaker 5: cooked state, and the Eskimo, whose principal summer and winter
• 25:12
  Speaker 5: diet is frozen fish, should be the most intelligent people
• 25:15
  Speaker 5: on earth. The modes of preparing fish for the table
• 25:19
  Speaker 5: are equally as numerous as the species. The direction given
• 25:23
  Speaker 5: by Missus Glass in a cookbook of the olden time is,
• 25:26
  Speaker 5: at the same time the most original and most sensible.
• 25:30
  Speaker 5: This lady commences with, first catch your fish, boiled fish.
• 25:36
  Speaker 5: Fresh fish should never lie in water. As soon as
• 25:39
  Speaker 5: it is cleaned, rinse off, wipe, dry, wrap carefully in
• 25:43
  Speaker 5: a cotton cloth, and put into salted boiling water. If
• 25:47
  Speaker 5: cooked in this manner, the juice and flavor will be
• 25:49
  Speaker 5: fully retained twenty minutes. Boiling will thoroughly cook a medium
• 25:53
  Speaker 5: sized fish. Fried fish. In frying large sized fish, cut
• 25:59
  Speaker 5: the slices leagth wise instead of a cross, for if
• 26:02
  Speaker 5: cut against the grain, the rich juices will be lost
• 26:05
  Speaker 5: in the cooking, rendering the fish hard, dry and tasteless.
• 26:09
  Speaker 5: For this reason, fish are always better cooked whole. When
• 26:13
  Speaker 5: this can be done, beat up one or two eggs
• 26:16
  Speaker 5: with two tablespoonfuls of milk with salt to season. After
• 26:21
  Speaker 5: dipping the fish in this dry in cracker dust. Never
• 26:24
  Speaker 5: use corn meal, and fry in good lard Broiling fish.
• 26:29
  Speaker 5: In broiling fish cut large as in frying, grease the
• 26:33
  Speaker 5: bars of the gridiron, harden both sides slightly, and baste
• 26:37
  Speaker 5: with butter, seasoning with pepper and salt. Fried oysters. Take
• 26:42
  Speaker 5: large oysters, drain the juice and dry them with the cloth,
• 26:46
  Speaker 5: and run them in eggs well beaten with a little milk,
• 26:50
  Speaker 5: season with pepper and a little salt, and after drying
• 26:53
  Speaker 5: in cracker dust, fry in equal parts best lard and
• 26:56
  Speaker 5: butter until a light brown.
• 27:00
  Speaker 6: In batter.
• 27:01
  Speaker 5: Save all the juice of the oysters. Beat two eggs
• 27:04
  Speaker 5: with two or three spoonfuls of milk or cream, seasoning
• 27:07
  Speaker 5: with pepper. Put this into the juice with the addition
• 27:11
  Speaker 5: of as much flour as will make a rich batter.
• 27:14
  Speaker 5: When the fat is quite hot, put into it a
• 27:17
  Speaker 5: spoonful of the batter containing one oyster, and turn quickly
• 27:22
  Speaker 5: in order that both sides may be nicely done. Brown
• 27:25
  Speaker 5: oyster patties. Roll good puff paste, quite thin and cut
• 27:30
  Speaker 5: in round pieces three and one half inches in diameter,
• 27:33
  Speaker 5: on which put a rim of dough about one inch
• 27:36
  Speaker 5: or less high, which may be stuck on with a
• 27:39
  Speaker 5: little beaten egg. Next, add a top piece or covering,
• 27:42
  Speaker 5: fitting loosely, and bake in this until a light brown,
• 27:46
  Speaker 5: and put away until wanted. Stew oysters in their own juice,
• 27:50
  Speaker 5: adding a little butter and cream. Fill the patties with this,
• 27:54
  Speaker 5: put on the lid and set in the oven for
• 27:56
  Speaker 5: five minutes, and send to the table. Can oysters with
• 28:00
  Speaker 5: a rich gravy make an excellent patty prepared in this way.
• 28:05
  Speaker 5: Stewed lobsters or crabs. Take a two pound can of
• 28:09
  Speaker 5: lobster or two large crabs, and cut as for making salad,
• 28:14
  Speaker 5: and season highly with prepared mustard, cayenne, pepper, curry, powder
• 28:19
  Speaker 5: or sauce, pecant, and salt to taste. Put in a
• 28:22
  Speaker 5: porcelain stewpan with a little water to prevent scorching, and
• 28:26
  Speaker 5: after letting it boil up once, add butter the size
• 28:30
  Speaker 5: of an egg, and one tablespoonful of vinegar or half
• 28:33
  Speaker 5: a tea cupful of white wine, and the juice of
• 28:36
  Speaker 5: half a lemon, and the moment this boils, add half
• 28:40
  Speaker 5: a tea cupful of cream or good milk, stirring at
• 28:43
  Speaker 5: the same time. Set the stew aside and heat up
• 28:47
  Speaker 5: shortly before sending to the table. Putting slices of toast
• 28:50
  Speaker 5: in the bottom of the dish before serving is a
• 28:53
  Speaker 5: decided improvement. End of section three.
• 29:04
  Speaker 3: Section four of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 29:09
  Speaker 3: All LibriVox recordings are in the public domain. For more
• 29:13
  Speaker 3: information or to volunteer, please visit LibriVox dot org. Clayton's
• 29:18
  Speaker 3: Quaker Cookbook by H. J.
• 29:20
  Speaker 4: Clayton.
• 29:22
  Speaker 3: Roast, boiled, baked, broiled, and fried, retaining the juices and
• 29:28
  Speaker 3: cooking meats. Too little attention is paid to one of
• 29:32
  Speaker 3: the most important features of the culinary art, particularly in
• 29:36
  Speaker 3: roasting boiling and boiling, that is, the retention of the
• 29:39
  Speaker 3: natural juices of various meats and cooking, existing as these
• 29:44
  Speaker 3: always do in a liquid form. Unless this is carefully
• 29:48
  Speaker 3: guarded against, these palatable and health giving essences of all
• 29:52
  Speaker 3: animal food, both tame and game, are apt to be
• 29:55
  Speaker 3: wasted and dissipated in various forms when the exercise of
• 30:00
  Speaker 3: mature judgment and a little care would confine them to
• 30:03
  Speaker 3: these meats in the course of preparation. By way of illustration,
• 30:07
  Speaker 3: let us suppose that a fowl, a leg of mutton,
• 30:10
  Speaker 3: or some of the many kinds of fish frequently served
• 30:13
  Speaker 3: up in this way, is to be boiled in water.
• 30:17
  Speaker 3: If put in cold water and the heat gradually raised
• 30:20
  Speaker 3: until it reaches the boiling point, the health giving albumine,
• 30:24
  Speaker 3: with the juices which give each its peculiar and pleasant flavor,
• 30:29
  Speaker 3: are extracted from the meat and dissolved and retained in
• 30:32
  Speaker 3: the water, rendering the flesh and fish insipid and in
• 30:35
  Speaker 3: some cases almost tasteless. If, however, these are plunged that
• 30:40
  Speaker 3: once into boiling water, thereby on the instant coagulating the
• 30:45
  Speaker 3: albumene of the surface at least, and thereby closing the
• 30:48
  Speaker 3: pores through which the inside albuminous juices would otherwise exceuede
• 30:53
  Speaker 3: and be lost. Besides this albumine, there are other juices
• 30:57
  Speaker 3: which are among the most important consistituent parts of every
• 31:00
  Speaker 3: variety of animal food, in which are embodied much of
• 31:03
  Speaker 3: its fine flavor and other nutritive qualities, and deprived of
• 31:08
  Speaker 3: which such food becomes unpalatable and tasteless. All meats, then,
• 31:12
  Speaker 3: instead of being put into cold water, should at the start,
• 31:16
  Speaker 3: be plunged into boiling hot water, as this prevents the
• 31:19
  Speaker 3: escape of these juices and retaining not only the delicate
• 31:23
  Speaker 3: and fine flavor of the meat, but confining and retaining
• 31:26
  Speaker 3: its nutritive qualities where they naturally and properly belong.
• 31:31
  Speaker 4: Roast pig.
• 31:33
  Speaker 3: Take a suckling pig one from three to five weeks
• 31:36
  Speaker 3: old is best when properly dressed, Lay in salted water
• 31:40
  Speaker 3: for half an hour, take out and wipe dry inside
• 31:43
  Speaker 3: and out. Make a stuffing of bread and butter, mixing
• 31:47
  Speaker 3: to a proper consistency with milk and a well beaten egg,
• 31:51
  Speaker 3: seasoned with salt, pepper, and sage, with the addition of
• 31:54
  Speaker 3: thyme or summer savory, with an onion chopped fine and
• 31:58
  Speaker 3: stewed in butter with flour, sew up and roast for
• 32:01
  Speaker 3: a long time in an oven not too hot first,
• 32:04
  Speaker 3: putting a little water with lard or dripping in the pan.
• 32:08
  Speaker 3: Baste frequently until done, taking care to keep the pan
• 32:11
  Speaker 3: a little distance above the bottom of the range. To
• 32:15
  Speaker 3: roast turkeys and chickens. Turkeys and chickens for roasting should
• 32:20
  Speaker 3: never be over a year old. After being properly cleaned,
• 32:24
  Speaker 3: cut the wings at the first joint from the breast,
• 32:27
  Speaker 3: Pull the skin down the lower end of the neck,
• 32:30
  Speaker 3: and cut off the bone. Cut the necks, wings, and
• 32:33
  Speaker 3: gizzards into small pieces suitable for giblet stew, which should
• 32:38
  Speaker 3: be put on the fire before preparing the fowls for roasting,
• 32:41
  Speaker 3: which should be done by cutting off the legs at
• 32:44
  Speaker 3: the first joint from the feet. Make the stuffing of
• 32:47
  Speaker 3: good bread rubbed fine with butter, pepper and salt, and
• 32:51
  Speaker 3: a tea spoonful of baking powder, seasoning with time or
• 32:55
  Speaker 3: summer savory mixing to the consistency of dough. Adding eggs
• 33:00
  Speaker 3: well beaten with good milk or cream. Fill the breast
• 33:03
  Speaker 3: and tie over the neckbone with strong twine. Rubbing the
• 33:07
  Speaker 3: sides of the fowl with a dry cloth. Afterwards filling
• 33:10
  Speaker 3: quite full, sew up tight, tie up the legs, and
• 33:14
  Speaker 3: encase the body with strong twine wrapped around to hold
• 33:18
  Speaker 3: the wings to the body. After rubbing wild with salt
• 33:21
  Speaker 3: and dredging lightly with flour, put the fowl in a pan,
• 33:25
  Speaker 3: laying on top two or three thin slices of fat, pork, salt,
• 33:29
  Speaker 3: or fresh. Put a little water in the pan and
• 33:32
  Speaker 3: baste frequently, but do not roast too rapidly. Raise the
• 33:36
  Speaker 3: pan at least two inches from the bottom of the range.
• 33:40
  Speaker 3: All white meat should invariably be cooked well done. In
• 33:43
  Speaker 3: turkey or chicken to be eaten cold, should be wrapped
• 33:46
  Speaker 3: while warm in paper or cloth. When prepared in this way,
• 33:50
  Speaker 3: they will always be found soft and tender when cooled.
• 33:55
  Speaker 3: When the giblets are stewed tender, which they must be
• 33:58
  Speaker 3: in order to be good, Chop a handful of the
• 34:00
  Speaker 3: green leaves of celery, adding pepper and salt, and put
• 34:04
  Speaker 3: in ten minutes before taking from the fire. Add a
• 34:07
  Speaker 3: lump of butter, worked in with a tablespoonful of flour,
• 34:11
  Speaker 3: and the yolk of two boiled eggs, letting simmer two
• 34:14
  Speaker 3: or three minutes. Then put in the whites of the eggs,
• 34:18
  Speaker 3: chop fine with the addition of a little good milk
• 34:21
  Speaker 3: or cream. Some of this stew mixed with the drippings
• 34:24
  Speaker 3: of the fowl makes the best possible gravy roasting beef.
• 34:31
  Speaker 3: Never wash meat. Simply wipe with a damp cloth, rub
• 34:34
  Speaker 3: with salt, and dredge with flour. Put in the pan
• 34:37
  Speaker 3: with a little of the suet, chopped fine, and a
• 34:40
  Speaker 3: tea cupful of water. Set in a hot oven two
• 34:43
  Speaker 3: inches above the bottom. The oven should be quite hot
• 34:47
  Speaker 3: in order to close the pores of the surface of
• 34:49
  Speaker 3: the meat as quickly as possible. As the meat hardens,
• 34:53
  Speaker 3: reduce the heat a little basting. Frequently turn two or
• 34:56
  Speaker 3: three times during the roasting, taking care not to let
• 34:59
  Speaker 3: the grape scorch. Meat cooked in this way will be
• 35:02
  Speaker 3: tender and juicy, and when done will be slightly red
• 35:06
  Speaker 3: in the center should it prove too rare. Carved thin
• 35:09
  Speaker 3: and lay in a hot pan with a little gravy
• 35:12
  Speaker 3: for one minute before roasting. From one and a half
• 35:15
  Speaker 3: to two hours according to size, All meats may be
• 35:19
  Speaker 3: roasted in the same way, taking care in every case
• 35:23
  Speaker 3: that the albuminous juices.
• 35:24
  Speaker 4: Do not escape.
• 35:26
  Speaker 3: A good way to roast a leg of mutton. Into
• 35:29
  Speaker 3: a kettle with hot water enough to cover put a
• 35:32
  Speaker 3: leg of mutton, let it boil half an hour, and
• 35:36
  Speaker 3: the moment it is taken from the water, salt, pepper,
• 35:39
  Speaker 3: and dredge with flour, and put on to roast with
• 35:42
  Speaker 3: one half a tea cup of water in the pan,
• 35:45
  Speaker 3: based frequently first adding a tablespoonful of lard. Cooked in
• 35:50
  Speaker 3: this way, the meat has none of that peculiar mutton flavor,
• 35:53
  Speaker 3: which is distasteful to many. Clayton's mode of cooking canvas
• 35:59
  Speaker 3: back ducks that most delicately flavored wild fowl. The canvas
• 36:04
  Speaker 3: back duck to be properly cooked should be prepared in
• 36:07
  Speaker 3: the following style, the bird being properly dressed and clean.
• 36:12
  Speaker 3: Place in the opening after drawing a tablespoon of salt
• 36:16
  Speaker 3: dissolved in water. Some add a stick of celery or
• 36:20
  Speaker 3: cell re salt to flavor, but this is not necessary.
• 36:24
  Speaker 3: Sow up the opening with strong thread, have your fire
• 36:27
  Speaker 3: in the great red hot, that is the oven almost
• 36:30
  Speaker 3: red hot. Place your duck therein, letting it remain nineteen minutes,
• 36:35
  Speaker 3: which will be amply sufficient time. If your oven is
• 36:38
  Speaker 3: at the proper heat. But as tastes differ in this
• 36:42
  Speaker 3: as in other matters of cookery, some prefer a minute
• 36:45
  Speaker 3: longer and others one less. Serve the duck as hot
• 36:49
  Speaker 3: as possible, with an accompanying dish of hominy boiled. Of course,
• 36:53
  Speaker 3: the only condiment to be desired is a little cayenne pepper.
• 36:58
  Speaker 3: Some prefer a squeeze of lemon on the duck, others
• 37:01
  Speaker 3: currant jelly. But the simplest and most palatable serving is
• 37:05
  Speaker 3: the directions given Clayton's mode of cooking California quail or
• 37:10
  Speaker 3: young chickens. Split the birds in the back and wash,
• 37:14
  Speaker 3: but do not let them remain in the water any time.
• 37:18
  Speaker 3: Dry with a cloth, salt and pepper well, and put
• 37:21
  Speaker 3: in a pan with the inside up. Also put in
• 37:24
  Speaker 3: two or three slices of fresh or salt pork and
• 37:27
  Speaker 3: a piece of butter about the size of an egg,
• 37:30
  Speaker 3: with three or four tablespoons of water, and set the
• 37:33
  Speaker 3: pan on the upper shelf of the range when quite hot,
• 37:36
  Speaker 3: and commence bating frequently the moment the birds begin to
• 37:40
  Speaker 3: harden on the top, and when slightly brown, turn and
• 37:43
  Speaker 3: serve the underside the same way until that is also
• 37:46
  Speaker 3: a little brown, taking care not to scorch the gravy.
• 37:51
  Speaker 3: Having prepared a piece of buttered toast for each bird,
• 37:54
  Speaker 3: lay the same in a hot dish, place the birds thereon, and.
• 37:58
  Speaker 4: Pour the gravy Overall.
• 38:00
  Speaker 3: Birds cooked in this manner are always soft and juicy,
• 38:04
  Speaker 3: whereas if broiled, all the juices and gravy would have
• 38:07
  Speaker 3: gone into the fire. And should you attempt cooking it
• 38:10
  Speaker 3: that way, if not thoroughly constantly basted, they are liable
• 38:15
  Speaker 3: to burn, and if basted with butter, it runs into
• 38:18
  Speaker 3: the fire, smoking and destroying.
• 38:20
  Speaker 4: Their rich natural flavor.
• 38:23
  Speaker 3: I have been thus particular in the directions detailed in
• 38:26
  Speaker 3: this recipe from the fact that many people have an
• 38:29
  Speaker 3: idea that the quail of California are not equal to
• 38:32
  Speaker 3: that of the Atlantic States, when from my experience with both,
• 38:36
  Speaker 3: which has been considerable, I find no difference in the
• 38:40
  Speaker 3: flavor and juiciness of the birds when cooked in the
• 38:43
  Speaker 3: way I have carefully laid down in the foregoing simple
• 38:46
  Speaker 3: and easily understood directions to cook bone turkey for the
• 38:53
  Speaker 3: filling of the turkey, boil skin, trim and cut the
• 38:57
  Speaker 3: size of the end of your finger too fresh care tongues.
• 39:01
  Speaker 3: At the same time, boil for half an hour in
• 39:04
  Speaker 3: soup stock or very little water a medium size but
• 39:08
  Speaker 3: not old chicken. Take all the meat from the bones
• 39:11
  Speaker 3: and cut as a calve's tongues. Take a piece of
• 39:15
  Speaker 3: ham composed of fat and lean and cut small. Also
• 39:19
  Speaker 3: the livers of the turkey and the chicken, chopped fine,
• 39:22
  Speaker 3: along with a small piece of veal, mostly fat, cut
• 39:25
  Speaker 3: as the chicken, and half an onion chopped fine. Put
• 39:30
  Speaker 3: all these into a kettle with water to half cover
• 39:33
  Speaker 3: and stew until tender at the time of putting on
• 39:36
  Speaker 3: the fire, seasoned with salt and pepper, ground mace, salpacant,
• 39:40
  Speaker 3: selury salt, and a little summer savory. Just before taking
• 39:44
  Speaker 3: from the fire, stir in the yolks of two eggs,
• 39:47
  Speaker 3: well beaten with three or four truffles, chop the size
• 39:50
  Speaker 3: of a pea, and a tea cupful of sherry or
• 39:54
  Speaker 3: white wine. When this mixture is cold, put it in
• 39:57
  Speaker 3: the turkey with the skin side out. Draw carefully around
• 40:01
  Speaker 3: the filling and sew up with a strong thread, And
• 40:04
  Speaker 3: after wrapping it very tightly with strong twine, and case
• 40:08
  Speaker 3: it in two or three thicknesses of cotton cloth at
• 40:11
  Speaker 3: the same time twisting the ends slightly. These precautions are
• 40:15
  Speaker 3: necessary to prevent the escape of the fine flavor of
• 40:18
  Speaker 3: this delicious preparation. Boil slowly for four hours or longer
• 40:23
  Speaker 3: in good soup stock, keeping the turkey covered with the
• 40:26
  Speaker 3: liquid and the vessel covered. Also, when taken up, lay
• 40:31
  Speaker 3: on a level surface with a weight to flatten the
• 40:34
  Speaker 3: two sides a little, but not heavy enough to press
• 40:37
  Speaker 3: out the juice. When quite cold, take off the wrapping
• 40:40
  Speaker 3: and thread and lay on a nice large dish, garnishing
• 40:44
  Speaker 3: with amber jelly cut the size of peas. To bone
• 40:48
  Speaker 3: a turkey, use a French boning knife five inches in
• 40:53
  Speaker 3: length and sharp at the point. Commence by cutting off
• 40:56
  Speaker 3: the wings at the first joint from the breast, then
• 40:59
  Speaker 3: the first joined from the drumsticks, and the head well
• 41:03
  Speaker 3: down the neck. Next, place the bird firmly on the
• 41:06
  Speaker 3: table with a breast down, and commenced by cutting from
• 41:09
  Speaker 3: the end of the neck down the center of the
• 41:11
  Speaker 3: back through to the bone until you reach the pope's nose.
• 41:17
  Speaker 3: Then skim or peel the flesh as clean as possible
• 41:20
  Speaker 3: from the frame, finishing at the lower end of the
• 41:23
  Speaker 3: breastbone chickens may be boned in the same manner. To
• 41:28
  Speaker 3: cook ducks or chicken Louisiana style, carve the files at
• 41:33
  Speaker 3: the joint, making three or four pieces of the breast.
• 41:36
  Speaker 3: Wash nicely in salted water and put on to boil
• 41:39
  Speaker 3: with water enough to cover, adding a little salt. Boil slowly,
• 41:44
  Speaker 3: carefully skimming off the scum. When the meat begins to
• 41:48
  Speaker 3: get tender and the water well reduced, cook four onions,
• 41:52
  Speaker 3: chop fine in a pan with pork fat and butter,
• 41:55
  Speaker 3: dredging in a little flour, and seasoning with pepper and salt,
• 41:59
  Speaker 3: adding a little love the juice from the fowls. Next,
• 42:02
  Speaker 3: take up the pieces of the meat and roll in
• 42:04
  Speaker 3: brown flour or cracker dust and fry slightly. If the
• 42:09
  Speaker 3: butter is not scorched, put in a little brown flour,
• 42:13
  Speaker 3: stir in the onion, and put it back in the
• 42:15
  Speaker 3: kettle with the meat of the fowl, simmering until the
• 42:18
  Speaker 3: gravy thickens and the meat is thoroughly tender. Breast of
• 42:24
  Speaker 3: lamb and chicken breaded. Take the breast of lamb in
• 42:28
  Speaker 3: one chicken a year old is best, and after taking
• 42:32
  Speaker 3: off the thin skin of the lamb wash it well
• 42:35
  Speaker 3: in cold salted water, then put on to boil with
• 42:39
  Speaker 3: sufficient cold slightly salted water to cover it, and boil
• 42:43
  Speaker 3: until tender. The addition of a medium sized onion improves
• 42:46
  Speaker 3: the flavor. Then take up and when quite cold, carbon
• 42:50
  Speaker 3: nice pieces and season with black pepper and salt.
• 42:54
  Speaker 4: Necks. Beat two eggs with two.
• 42:56
  Speaker 3: Or three spoonfuls of milk or cream and a spoonful
• 42:59
  Speaker 3: of flour. After running the meat through this, roll in
• 43:02
  Speaker 3: cracker dust or brown flour, and fry in sweet lard
• 43:07
  Speaker 3: and a little butter until a light brown. Nets make
• 43:10
  Speaker 3: a cream bravy. Take a little of the liquid from
• 43:13
  Speaker 3: the chicken and make a rich, thick drawn butter and
• 43:16
  Speaker 3: thinning it with cream, Pour over the chicken while it
• 43:19
  Speaker 3: is hot. The liquid used in boiling the chicken will
• 43:23
  Speaker 3: make any kind of rich soup for dinner, scrapple or
• 43:28
  Speaker 3: hag asloaf. Take three or four pounds best fresh pork,
• 43:33
  Speaker 3: mostly lean, with plenty of bones, the latter making a
• 43:37
  Speaker 3: rich liquid. Put these into a kettle and cover with
• 43:41
  Speaker 3: hot or cold water, and let the mass boil slowly
• 43:44
  Speaker 3: for two or three hours or until quite tender, carefully
• 43:48
  Speaker 3: removing the scum as it rises, after which take the
• 43:51
  Speaker 3: meat out into a wooden bowl or tray. Pick out
• 43:55
  Speaker 3: the bontes carefully and strain the liquid. After letting these
• 43:59
  Speaker 3: stand for a few minutes. If in your opinion, there
• 44:02
  Speaker 3: is too much fat, remove a portion, and then return
• 44:05
  Speaker 3: the liquid to the kettle, adding pepper and salt and
• 44:08
  Speaker 3: seasoning highly with summer savory. Next, their in two parts
• 44:13
  Speaker 3: fine white corn meal and one part buckwheat flour, deming
• 44:17
  Speaker 3: and palmers until the whole forms a quite thick mush,
• 44:21
  Speaker 3: after which chopping the meat the size of the end
• 44:24
  Speaker 3: of the finger, stir thoroughly into the mush. Next, put
• 44:28
  Speaker 3: the mixture into baking pans the depth of one, one
• 44:31
  Speaker 3: half or two inches, and bake in a slow oven
• 44:34
  Speaker 3: for two hours, or until the top assumes a light brown,
• 44:38
  Speaker 3: taking care not to bake too hard on the bottom.
• 44:41
  Speaker 3: Put in a cool place, and the next morning, when
• 44:44
  Speaker 3: after warming the pans slightly so that the scrapple may
• 44:48
  Speaker 3: be easily taken out, cut in slices of half an
• 44:51
  Speaker 3: inch thick, which heat in a pan to prevent sticking,
• 44:55
  Speaker 3: and serve hot. A small hogshead or veal is equal
• 45:00
  Speaker 3: good for the preparation of this dish, which will be
• 45:03
  Speaker 3: found a fine relish pigs feet and hawks. Have the
• 45:09
  Speaker 3: feet nicely cleaned and soak for five or six hours
• 45:12
  Speaker 3: or overnight in slightly salted water. Boil until tender and
• 45:17
  Speaker 3: the large bones slip out easily, which will take from
• 45:20
  Speaker 3: three to four hours. Take up, pull out the large bones,
• 45:24
  Speaker 3: and lay in a stone jar, sprinkling on each layer
• 45:27
  Speaker 3: of a little salt and pepper with a few cloves
• 45:30
  Speaker 3: or allspice. After skimming off the fat, take equal parts
• 45:34
  Speaker 3: of the water in which the feet were boiled and
• 45:37
  Speaker 3: good vinegar, and cover the meat in the jar. This
• 45:41
  Speaker 3: nice relish was known as souss fifty or sixty years ago,
• 45:45
  Speaker 3: and is good both cold or hot, or cut in
• 45:48
  Speaker 3: slices and fried in butter for breakfast. To cook a
• 45:52
  Speaker 3: steak California style eighteen forty nine to fifty, cut a
• 45:57
  Speaker 3: good steak an inch and eate thick. Heat a griddle
• 46:01
  Speaker 3: quite hot, and rub over with a piece of the
• 46:03
  Speaker 3: fat from the steak, after which lay on the steak
• 46:06
  Speaker 3: for two or three minutes, or long enough to harden
• 46:09
  Speaker 3: under the side of the steak, after which turn the
• 46:12
  Speaker 3: other side, treating in the same way, thus preventing all
• 46:16
  Speaker 3: escape of the rich juices of the meat. After this,
• 46:20
  Speaker 3: cut a small portion of the fat into small and
• 46:22
  Speaker 3: thin pieces, to which add sufficient butter to form a
• 46:26
  Speaker 3: rich gravy, seasoning with salt and pepper to taste. A
• 46:30
  Speaker 3: steak cooked in this way fully equals boiling, and is
• 46:34
  Speaker 3: at the same time quite as juicy and tender. A
• 46:38
  Speaker 3: good way to cook a ham boil a ten or
• 46:42
  Speaker 3: twelve pound ham slowly for three hours. Strip off the skin,
• 46:46
  Speaker 3: take a sharp knife and shave off the outer surface
• 46:49
  Speaker 3: very thin, and if quite fat, take off a little
• 46:53
  Speaker 3: and spread over the fat part a thin coating of sugar. Next,
• 46:57
  Speaker 3: put the ham in a baking pan with one hand
• 47:00
  Speaker 3: pint of white wine, and roast half an hour, based
• 47:04
  Speaker 3: off and taking care that the wine and juice of
• 47:06
  Speaker 3: the ham do not scorch, as these form a nice gravy.
• 47:10
  Speaker 3: Whether eaten hot or cold, the ham should be carved
• 47:13
  Speaker 3: very thin. Beef steak broiled, place the gridiron over a
• 47:19
  Speaker 3: clear fire. Rub the bars with a little of the
• 47:22
  Speaker 3: fat to keep from sticking. The moment it hardens a little,
• 47:26
  Speaker 3: which closes the pores of the meat. Turned it over,
• 47:29
  Speaker 3: thus hardening both sides. You may then moisten with butter
• 47:33
  Speaker 3: or a little of the fat of the steak, and
• 47:35
  Speaker 3: season with salt and pepper. Lay on a hot dish
• 47:39
  Speaker 3: along with the best butter, which with the juices of
• 47:42
  Speaker 3: the meat, makes the best of gravy. And cooked in
• 47:45
  Speaker 3: this style, you have a most delicious steak. Beef steak
• 47:50
  Speaker 3: with onions. Take five or six onions, cut fine, and
• 47:55
  Speaker 3: put them in a frying pan with a small cup
• 47:57
  Speaker 3: of hot water and two ounces butter, pepper and salt.
• 48:02
  Speaker 3: Dredge in a little flour and let it stew until
• 48:05
  Speaker 3: the onions are quite soft. Next, boil the steak carefully.
• 48:09
  Speaker 3: Lay on a hot dish and lay the onions around
• 48:12
  Speaker 3: and not on top of the steak, as that will
• 48:15
  Speaker 3: create a steam which will wilt and toughen it to
• 48:19
  Speaker 3: be eaten quite hot. Corn beef and how to cook it.
• 48:24
  Speaker 3: Select a piece of corned beef that is fat. The
• 48:27
  Speaker 3: plate or navel pieces are best and should only have
• 48:30
  Speaker 3: been in salt five days. Put the piece in boiling
• 48:34
  Speaker 3: water in a pot just large enough to hold it,
• 48:37
  Speaker 3: along with an onion and a spoonful of cloves or allspice.
• 48:41
  Speaker 3: Let it boil slowly. Skimming the first half hour. If
• 48:45
  Speaker 3: to be eaten cold, take it up as soon as tender,
• 48:48
  Speaker 3: and when cool enough, take out the bones and place
• 48:51
  Speaker 3: the meat in a vessel just large enough to hold it,
• 48:54
  Speaker 3: and pour in the fat with sufficient hot water to
• 48:57
  Speaker 3: cover it, letting it remain until quite cold. Beef tongue
• 49:02
  Speaker 3: should be cooked in the same way, after laying in
• 49:04
  Speaker 3: salt or strong pickle from twenty four to thirty six hours.
• 49:10
  Speaker 3: Spiced veal, take three pounds lean veal, parboiled, and one
• 49:15
  Speaker 3: fourth pound salt pork, each chopped fine, six soft crackers pounded,
• 49:21
  Speaker 3: two eggs beaten, two tea spoonfuls of salt, three peppers,
• 49:26
  Speaker 3: one nutmeg, and a little thyme or summer savory. Mold
• 49:30
  Speaker 3: up like bread and place in a pan, leaving a
• 49:33
  Speaker 3: space all around, in which placed some of the water
• 49:36
  Speaker 3: in which the meat was boiled. Bacon until quite brown,
• 49:40
  Speaker 3: and slice when cold. Calves liver with bacon. Cut both
• 49:46
  Speaker 3: liver and bacon in thin slices and an inch long,
• 49:49
  Speaker 3: taking off the skin. Place alternately on a skewer, and
• 49:54
  Speaker 3: broil or roast in a quick oven, dressed with melted butter, pepper,
• 49:59
  Speaker 3: and juice of lemon, calves or lambs liver fried. Slice
• 50:04
  Speaker 3: the liver thin and season with salt and pepper. Beat
• 50:08
  Speaker 3: an egg with a spoonful of milk or cream. Coat
• 50:11
  Speaker 3: to slices with this, and dry in fine cracker dust.
• 50:15
  Speaker 3: Fry in two parts lard in one of butter until
• 50:18
  Speaker 3: a light brown. If fried too much, the liver will
• 50:22
  Speaker 3: be hard and tasteless. Salt pork fried is very nice
• 50:26
  Speaker 3: with liver, and the fat from the pork will be
• 50:28
  Speaker 3: found excellent. To fry the liver in spiced beef. Take
• 50:34
  Speaker 3: three and one half pounds lean beef, chopped small, six
• 50:38
  Speaker 3: soda crackers, rolled fine, three eggs, well beaten, four tablespoonfuls
• 50:44
  Speaker 3: sweet cream, butter, size of an egg, one and one
• 50:48
  Speaker 3: half tablespoon salt, and one of pepper.
• 50:51
  Speaker 4: Mix thoroughly.
• 50:52
  Speaker 3: Make into a loaf and bake two hours, basting as
• 50:56
  Speaker 3: you would roast beef.
• 50:59
  Speaker 4: Fried.
• 51:01
  Speaker 3: Take the largest sized oysters, Drain off the juice and
• 51:04
  Speaker 3: dry in a cloth. Beat two eggs and a spoonful
• 51:08
  Speaker 3: of milk, adding a little salt and pepper. Run the
• 51:11
  Speaker 3: oysters through this, and fry in equal parts butter and
• 51:15
  Speaker 3: sweet lard to a light brown. End of section four
• 51:20
  Speaker 3: read by Brys Cries Youngstown, Section.
• 51:30
  Speaker 5: Five of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 51:35
  Speaker 5: All LibriVox recordings are in the public domain. For more
• 51:38
  Speaker 5: information or to volunteer, please visit LibriVox dot org. Read
• 51:43
  Speaker 5: by Betty B. Clayton's Quaker Cookbook by H. J.
• 51:47
  Speaker 6: Clayton.
• 51:48
  Speaker 5: Stew's Salads and Salad Dressing Terrapin stew. Take six terrapins
• 51:55
  Speaker 5: of uniform size. The females, which are the best, may
• 51:59
  Speaker 5: be distinguished by the lower shell being level or slightly projecting.
• 52:04
  Speaker 5: If the terrapins are large, use one pound of the
• 52:06
  Speaker 5: best butter, if small, less, and a pint of good
• 52:10
  Speaker 5: sherry wine. After washing the terrapins in warm water, put
• 52:14
  Speaker 5: them in the kettle alive and cover with cold water,
• 52:18
  Speaker 5: keeping the vessel covered tight. After letting them boil until
• 52:21
  Speaker 5: the shell cracks and you can crush the claws with
• 52:24
  Speaker 5: the thumb and finger. Take them off the fire, and
• 52:28
  Speaker 5: when cool enough, pull off the shell and remove the
• 52:31
  Speaker 5: dark or scarf skin. Next pulling the meat from the
• 52:35
  Speaker 5: trail and the liver, being careful not to break the gull,
• 52:39
  Speaker 5: which would render the liver unedible. After breaking the meat
• 52:43
  Speaker 5: in small pieces, lay it in a porcelain kettle with
• 52:46
  Speaker 5: a tea cupful of water. Put in the wine and
• 52:49
  Speaker 5: one half the butter with two or three blades of mace,
• 52:53
  Speaker 5: two or three teaspoonfuls of extract of lemon, two tablespoonfuls
• 52:57
  Speaker 5: of wish to shear or challenge sauce. Little salt is required,
• 53:02
  Speaker 5: and if pepper is needed, use cane. After stewing for
• 53:06
  Speaker 5: fifteen minutes, add the yolks of six hard boiled eggs.
• 53:10
  Speaker 5: Work to a paste in the remainder of the butter,
• 53:13
  Speaker 5: thinning with the juice of the stew. Adding at the
• 53:16
  Speaker 5: same time a tea cupful of sweet cream, and after
• 53:20
  Speaker 5: simmering for three minutes, chop the whites of the eggs
• 53:23
  Speaker 5: fine and add to the mixture. Then take from the
• 53:26
  Speaker 5: fire and make hot five minutes before serving. If kept
• 53:31
  Speaker 5: in a cool place, this stew will remain perfectly good
• 53:34
  Speaker 5: for three days. Stewed chicken cottage style with white gravy.
• 53:41
  Speaker 5: Take two chickens one or two years old, and cut
• 53:44
  Speaker 5: each in about fourteen pieces, dividing each joint and cutting
• 53:48
  Speaker 5: the breast in two pieces. Cut the gizzard quite small
• 53:52
  Speaker 5: and put it and the liver with the chicken. When
• 53:55
  Speaker 5: the chicken is half done, cover with cold water, adding
• 53:59
  Speaker 5: a good sized onion, and when it reaches a boil,
• 54:02
  Speaker 5: skim carefully, and when the same is about half cooked,
• 54:06
  Speaker 5: add sufficient salt and pepper, and also a handful of
• 54:10
  Speaker 5: the green leaves of celery, chopped fine, which will give
• 54:14
  Speaker 5: it the flavor of oysters. Boil slowly until you can
• 54:17
  Speaker 5: tear the chicken with a fork when turn it out
• 54:20
  Speaker 5: in a dish. Next, take one half pound of good butter,
• 54:24
  Speaker 5: the yolks of three boiled eggs, and two tablespoonfuls of
• 54:28
  Speaker 5: cornstarch or flour, and, after working well together so as
• 54:32
  Speaker 5: to form a thin batter, add the liquor from the chicken.
• 54:36
  Speaker 5: Return to the kettle, and after boiling for five minutes,
• 54:40
  Speaker 5: return the chicken. Season with nutmeg or salt pecan, adding
• 54:45
  Speaker 5: at the same time a tea cupful of cream or
• 54:48
  Speaker 5: good milk. Also the whites of the eggs, chopped fine.
• 54:52
  Speaker 5: Keep hot until served stewed tripe cut and prepare the
• 54:57
  Speaker 5: tripe as for pepper pot season highly. Add a pint
• 55:01
  Speaker 5: of soup stock and four spoonfuls of tomatoes with a
• 55:05
  Speaker 5: little butter and half an onion, chopped fine, cook until
• 55:09
  Speaker 5: quite tender. Chicken salad Boil a good sized chicken not
• 55:14
  Speaker 5: less than one year old, in as little water as possible.
• 55:18
  Speaker 5: If you have two calves feet, boil them at the
• 55:21
  Speaker 5: same time, salting slightly, and leaving them in after the
• 55:25
  Speaker 5: chicken is cooked, that they may boil to shreds. This
• 55:29
  Speaker 5: liquid forms a jelly, which is almost indispensable in making
• 55:33
  Speaker 5: good salad. When the chicken becomes cold, remove the skin
• 55:37
  Speaker 5: and bones, after which chop or cut to the size
• 55:40
  Speaker 5: of a pea, cut celery, and let us equally fine.
• 55:44
  Speaker 5: After taking off the outer fiber of the former and mixing.
• 55:48
  Speaker 5: Add Clayton's salad dressing, the recipe for which will be
• 55:51
  Speaker 5: found elsewhere, also incorporating four eggs, which should be boiled
• 55:56
  Speaker 5: eight minutes, cutting three as fine as the chicken celery,
• 56:00
  Speaker 5: and leaving the fourth as a garnish. On serving cold
• 56:04
  Speaker 5: roast turkey, chicken, or tender veal make most excellent salad
• 56:09
  Speaker 5: treated in this way. Clayton's celebrated California salad dressing. Take
• 56:16
  Speaker 5: a large bowl resembling in size and shape an ordinary
• 56:20
  Speaker 5: wash bowl, and a wooden spoon fitted as nearly as
• 56:23
  Speaker 5: possible to fit the curve of the bowl. First, put
• 56:27
  Speaker 5: in two or three tablespoonfuls of mixed mustard, quite stiff.
• 56:32
  Speaker 5: Pour on this slowly one fourth of a pint of
• 56:35
  Speaker 5: best olive oil, stirring rapidly until thick. Then break in
• 56:39
  Speaker 5: two or three fresh eggs, and, after mixing slightly, pour
• 56:43
  Speaker 5: in very slowly the remaining three fourths of the pint
• 56:47
  Speaker 5: of oil, stirring rapidly all the while until the mixture
• 56:51
  Speaker 5: forms a thick batter. Next, take a tea cupful of
• 56:55
  Speaker 5: the best wine vinegar, to which the juice of one
• 56:58
  Speaker 5: lemon has been added, along with a small tablespoonful of
• 57:02
  Speaker 5: salt and another of white sugar, stirring well unto the
• 57:06
  Speaker 5: whole of these ingredients are thoroughly incorporated. When bottled and
• 57:11
  Speaker 5: tightly corked, this mixture will remain good for months. Those
• 57:15
  Speaker 5: who are not fond of the oil will find that
• 57:18
  Speaker 5: sweet cream of about sixty or seventy degrees in temperature
• 57:22
  Speaker 5: a good substitute. But this mixture does not keep so
• 57:26
  Speaker 5: well salad flavoring. It will be found a good thing
• 57:31
  Speaker 5: before ornamenting a salad. To take a section of garlic end.
• 57:35
  Speaker 5: After cutting off the end, steeping it in salt, and
• 57:39
  Speaker 5: then rubbing the surface of the bowl, putting in at
• 57:42
  Speaker 5: the same time small pieces of the crust of French
• 57:45
  Speaker 5: or other bread similarly treated. Cover the bowl with a
• 57:49
  Speaker 5: plate and shake well. This gives the salad a rich,
• 57:53
  Speaker 5: nutty flavor. End of section five.
• 58:03
  Speaker 6: Section six of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 58:10
  Speaker 6: All LibriVox recordings are in the public domain. For more
• 58:15
  Speaker 6: information or to volunteer, please visit LibriVox dot org. Clayton's
• 58:22
  Speaker 6: Quaker Cookbook by H. J. Clayton. Eggs and omelets. Boiling eggs,
• 58:31
  Speaker 6: unless quite sure the eggs are fresh, never boil them,
• 58:35
  Speaker 6: as the well known remark that even to suspect an
• 58:39
  Speaker 6: egg cooked in this style is undoubtedly well founded. Hard
• 58:45
  Speaker 6: boiled eggs, to be eaten either hot or cold, must
• 58:49
  Speaker 6: never be boiled more than eight minutes, when they will
• 58:53
  Speaker 6: be found tender and of a fine flavor, whereas if
• 58:58
  Speaker 6: boiled for a longer time, they will invariably prove leathery,
• 59:03
  Speaker 6: tough and almost tasteless, and dark colored, where the whites
• 59:08
  Speaker 6: and yolk are join'd, giving them an unsightly and anything
• 59:13
  Speaker 6: but attractive appearance. For soft boiled three and for medium
• 59:19
  Speaker 6: four minutes only are necessary. Scrambled eggs. Beat well three
• 59:26
  Speaker 6: eggs with two tablespoons of beam or milk, add salt
• 59:31
  Speaker 6: and pepper, Put in the pan a lump of fresh butter,
• 59:35
  Speaker 6: and as soon as melted, put in the eggs, stirring
• 59:39
  Speaker 6: rapidly from the time they begin to set, as in
• 59:42
  Speaker 6: order to be tender, they must be cooked quickly. To
• 59:47
  Speaker 6: fry eggs, put butter or lard in a hot pan,
• 59:51
  Speaker 6: and then as many small deep muffin rings as eggs required.
• 59:57
  Speaker 6: Drop the eggs in the rings. Cooked in this manner,
• 1:00:02
  Speaker 6: the eggs are less liable to burn. Let, far nicer
• 1:00:06
  Speaker 6: and preserve their fine flavor. Oyster omelet stew of few
• 1:00:12
  Speaker 6: oysters in a little butter, adding pepper for seasoning, and
• 1:00:17
  Speaker 6: when the omelet is cooked on the underside, put on
• 1:00:21
  Speaker 6: the oysters, roll over and turn carefully. A good omelet
• 1:00:27
  Speaker 6: may be made of canned oysters treated in this way.
• 1:00:31
  Speaker 6: Ham omelet take a thin slice the best ham, fat
• 1:00:36
  Speaker 6: and lean, fry well done and chop fine. When the
• 1:00:42
  Speaker 6: omelet is prepared, stir in the ham and cook to
• 1:00:46
  Speaker 6: a light brown. Cream omelet. Beat three eggs with two
• 1:00:51
  Speaker 6: tablespoons of cream, adding a little salt and pepper. Put
• 1:00:56
  Speaker 6: a lump of butter in the pan, but do not
• 1:00:59
  Speaker 6: let it get too hot before putting in the mixture.
• 1:01:03
  Speaker 6: The pan should be about the temperature for baking batter cakes.
• 1:01:08
  Speaker 6: Fold and turn over quite soon. The omelet should be
• 1:01:12
  Speaker 6: a light brown and be sent to the table hot.
• 1:01:16
  Speaker 6: Should you have sausage for breakfast, the bright gravy from
• 1:01:20
  Speaker 6: the sausage is preferable to butter. In preparing the omelet
• 1:01:25
  Speaker 6: Spanish omelet, make in the same manner as the cream omelet,
• 1:01:30
  Speaker 6: but before putting in the pan, have ready one half
• 1:01:34
  Speaker 6: an onion, chopped fine and fried brown with a little
• 1:01:38
  Speaker 6: pepper and salt. When the omelet is cooked on one side,
• 1:01:43
  Speaker 6: put the mixture on and turn the sides over until closed.
• 1:01:47
  Speaker 5: Tight.
• 1:01:49
  Speaker 6: Omelet for dessert, beat eight eggs thoroughly with a tea
• 1:01:54
  Speaker 6: cup of rich milk or cream, a tablespoon of fine
• 1:01:59
  Speaker 6: white sugar, and a very little salt. Stir well and
• 1:02:03
  Speaker 6: make in two omelets, lay side by side, and sift
• 1:02:09
  Speaker 6: over a thin coating of fine white sugar. In serving,
• 1:02:14
  Speaker 6: pour over and around the omelet a wine glass of
• 1:02:17
  Speaker 6: good California brandy and set on fire. End of section
• 1:02:24
  Speaker 6: six read by Carrie Adams Your book Boys at Mesa,
• 1:02:29
  Speaker 6: Arizona on the twenty second of February twenty twenty two.
• 1:02:39
  Speaker 7: Section seven of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 1:02:44
  Speaker 7: All LibriVox recordings are in the public domain. For more
• 1:02:47
  Speaker 7: information or to volunteer, please visit LibriVox dot org. Recording
• 1:02:51
  Speaker 7: by Andrew Gauntz. Clayton's Quaker Cookbook by H. J. Clayton.
• 1:02:57
  Speaker 7: Vegetables Baked tomatoes. Pick out large fair tomatoes, cut a
• 1:03:05
  Speaker 7: slice from the stem end and placing them in a
• 1:03:08
  Speaker 7: pan with the cut side up. Put into each one
• 1:03:11
  Speaker 7: half teaspoon of melted butter. Sprinkle with salt and pepper,
• 1:03:15
  Speaker 7: and bake until they shrivel slightly. Raw tomatoes, cut the
• 1:03:21
  Speaker 7: skin from both ends, slice moderately thin, and if you like,
• 1:03:25
  Speaker 7: add a small piece of onion, chopped fine, season with
• 1:03:28
  Speaker 7: salt and pepper, and pour over Durkys or Clayton salad dressing. Cucumbers,
• 1:03:36
  Speaker 7: take off a thick rind, as that portion between the
• 1:03:39
  Speaker 7: seed and outer skin is the unwholesome part. Slice rather
• 1:03:42
  Speaker 7: thin into cold salt water, and after half an hour,
• 1:03:46
  Speaker 7: drain off and dress with salt, pepper, wine, vinegar, and
• 1:03:50
  Speaker 7: a little chili pepper sauce, covering slightly with Durkys or
• 1:03:53
  Speaker 7: Clayton salad dressing. Boiled cabbage, Cut large cabbage and four
• 1:04:00
  Speaker 7: small in two pieces and tie up in a bag
• 1:04:03
  Speaker 7: or cloth. Put in boiling water with some salt, and
• 1:04:06
  Speaker 7: boil briskly for half an hour. A piece of charcoal
• 1:04:10
  Speaker 7: in the pot will neutralize the odor given out by
• 1:04:12
  Speaker 7: the cabbage. Boiled in the ordinary way, Cabbage should never
• 1:04:16
  Speaker 7: be cooked with corned beef, as the fine flavor of
• 1:04:18
  Speaker 7: the latter is changed to the strong odor of the cabbage.
• 1:04:23
  Speaker 7: To cook colliflour, if the couliflour is large, divide in
• 1:04:27
  Speaker 7: three if small, in two pieces, tie up in a
• 1:04:31
  Speaker 7: cloth and put in boiling water with a little salt,
• 1:04:33
  Speaker 7: and cook not more than twenty minutes. Eat with melted butter,
• 1:04:37
  Speaker 7: pepper and salt, or nice drawn butter. Asparagus may be
• 1:04:42
  Speaker 7: cooked in the same way and eaten with similar dressing.
• 1:04:45
  Speaker 7: Both cauliflour and asparagus may be spoiled with too much cooking.
• 1:04:49
  Speaker 7: Care should be taken to drain the water from both
• 1:04:52
  Speaker 7: as soon as they are done. To cook young green
• 1:04:56
  Speaker 7: peas the best mode of cooking this most deli and
• 1:05:00
  Speaker 7: finely flavored vegetable. Put the peas in a porcelain lined
• 1:05:04
  Speaker 7: kettle with just water sufficient to cover, and let them
• 1:05:07
  Speaker 7: boil slowly until tender. Add a lump of butter worked
• 1:05:11
  Speaker 7: in a tea spoonful of flour to the rich liquid
• 1:05:13
  Speaker 7: with half a tea cupful of rich milk or cream.
• 1:05:16
  Speaker 7: Season with salt and pepper. A good way to cook
• 1:05:21
  Speaker 7: beets take beets of a uniform size, Boil until tender,
• 1:05:26
  Speaker 7: Slip off the skin, and slice into a dish or pan.
• 1:05:29
  Speaker 7: Season with salt and pepper, adding a little butter made
• 1:05:32
  Speaker 7: hot and the juice of one lemon. Pour this over
• 1:05:36
  Speaker 7: the beets. Sat in a hot oven for a few minutes,
• 1:05:39
  Speaker 7: and send to the table hot. Mashed potatoes and turnips.
• 1:05:45
  Speaker 7: Take equal quantities of boiled potatoes and turnips. Mash together,
• 1:05:49
  Speaker 7: adding butter, salt and pepper, and mix thoroughly with a
• 1:05:52
  Speaker 7: little good milk, working all together until quite smooth. Boiled
• 1:05:58
  Speaker 7: onions take small white onions if you have them, If large,
• 1:06:02
  Speaker 7: cut and boil until tender in salted water, Pour off
• 1:06:05
  Speaker 7: nearly all the water, and add a small lump of butter,
• 1:06:08
  Speaker 7: worked in a little flour and a small cup of milk,
• 1:06:11
  Speaker 7: Add pepper, and simmer for a few minutes. All the
• 1:06:15
  Speaker 7: foregoing are desirable additions to roast turkey and chicken. Stewed corn,
• 1:06:21
  Speaker 7: if canned corn is used, put a sufficient quantity in
• 1:06:25
  Speaker 7: a stewpan with two or three spoonfuls of hot water, and,
• 1:06:28
  Speaker 7: after adding pepper and salt to taste, put in a
• 1:06:31
  Speaker 7: good sized lump of butter into which a tea spoonful
• 1:06:34
  Speaker 7: of flour has been well worked, adding at the same
• 1:06:37
  Speaker 7: time a cup of good sweet milk or rich cream,
• 1:06:41
  Speaker 7: and let it cook three minutes. Corn cut fresh from
• 1:06:45
  Speaker 7: the cob should be boiled at least twenty minutes before
• 1:06:47
  Speaker 7: adding the milk and butter. Stewed corn and tomatoes take
• 1:06:53
  Speaker 7: equal quantities of corn and tomatoes and stew together half
• 1:06:56
  Speaker 7: an hour with butter, pepper, and salt, and when taken up,
• 1:07:00
  Speaker 7: place slices of buttered toast in the dish in which
• 1:07:03
  Speaker 7: it is served. Sucotash. This is the original Native American
• 1:07:09
  Speaker 7: Indian name for corn and beans. In compounding, this most
• 1:07:13
  Speaker 7: palatable and wholesome dish. Take two or three pounds of
• 1:07:16
  Speaker 7: green climbing or pole beans, the pods of which are large,
• 1:07:20
  Speaker 7: and at the same time tender. Break these in pieces
• 1:07:24
  Speaker 7: of something like half an inch long, and let them
• 1:07:27
  Speaker 7: lie in cold water about half an hour, at which
• 1:07:29
  Speaker 7: time drain this off. Put them in a porcelain lined kettle,
• 1:07:33
  Speaker 7: covering them with boiling water, into which put a large
• 1:07:37
  Speaker 7: tablespoonful of salt. When the beans become tender, pour off
• 1:07:41
  Speaker 7: the greater portion of the water, replacing it with that
• 1:07:43
  Speaker 7: which is boiling. And when the beans become entirely tender,
• 1:07:46
  Speaker 7: cut from the cob. About half the amount of corn
• 1:07:49
  Speaker 7: you have of the beans, which boil for twenty minutes,
• 1:07:53
  Speaker 7: but where canned corn is used five minutes, will suffice
• 1:07:56
  Speaker 7: about five minutes. Before taking from the fire, take a
• 1:07:59
  Speaker 7: piece of butter about the size of an egg, worked
• 1:08:02
  Speaker 7: with sufficient flour or cornstarch to form a stiff paste.
• 1:08:06
  Speaker 7: Season them with plenty of black pepper and salt to taste,
• 1:08:09
  Speaker 7: adding at the same time a tea cupful of rich
• 1:08:12
  Speaker 7: milk or cream. Then to keep warm, set back from
• 1:08:16
  Speaker 7: the fire, not allowing to boil, but simmering slowly. This
• 1:08:20
  Speaker 7: will be equally good the next day if kept in
• 1:08:22
  Speaker 7: a cool place with an open cover which prevents all
• 1:08:25
  Speaker 7: danger of souring. This is a simple, healthful, and most appetizing,
• 1:08:29
  Speaker 7: dish inexpensive, and at the same time easily prepared Saratoga
• 1:08:35
  Speaker 7: fried potatoes. The mode of preparing the world renowned Saratoga
• 1:08:40
  Speaker 7: fried potatoes is no longer a secret. It is as follows.
• 1:08:44
  Speaker 7: Peel eight good sized potatoes, slice very thin. Use slicing
• 1:08:49
  Speaker 7: machine when available, as this makes the pieces of uniform thickness.
• 1:08:53
  Speaker 7: Let them remain half an hour in a quart of
• 1:08:55
  Speaker 7: cold water in which a tablespoonful of salt has been dissolved,
• 1:08:59
  Speaker 7: and lay in a sieve to drain, after which mop
• 1:09:02
  Speaker 7: them over with a dry cloth. Put a pound of
• 1:09:05
  Speaker 7: lard in a spider or stewpan, and when this is
• 1:09:08
  Speaker 7: almost but not quite smoking hot, put in the potatoes,
• 1:09:12
  Speaker 7: stirring constantly to prevent the slices from adhering, and when
• 1:09:15
  Speaker 7: they become a light brown, dip out with a strainer
• 1:09:18
  Speaker 7: ladle if preferred. Cut the potatoes in bits and inch
• 1:09:22
  Speaker 7: in length and of the same width. Treating as above
• 1:09:26
  Speaker 7: salsafe or oyster plant. The best way I have yet found.
• 1:09:30
  Speaker 7: To cook this finely flavored and highly delicious vegetable is
• 1:09:34
  Speaker 7: first wash clean, but do not remove the skin. Put
• 1:09:38
  Speaker 7: the roots in more than enough boiling water to cover them.
• 1:09:41
  Speaker 7: Boil until quite soft. Remove the skin, mash, add butter
• 1:09:45
  Speaker 7: and season with pepper and salt. Make into the size
• 1:09:48
  Speaker 7: of oysters, and dip in thin egg batter. Fry a
• 1:09:52
  Speaker 7: light brown. If the plant is first put into cold
• 1:09:55
  Speaker 7: water to boil, and the skin scraped or removed, the
• 1:09:58
  Speaker 7: delicate flavor of the oil mister which constitutes its chief
• 1:10:01
  Speaker 7: merit will be entirely dissipated and lost. Eggplant. There is
• 1:10:08
  Speaker 7: no more delicate and finely flavored esculant to be found
• 1:10:11
  Speaker 7: in our markets than the eggplant. When cooked in the
• 1:10:14
  Speaker 7: right manner, properly prepared, it is a most toothsome dish.
• 1:10:18
  Speaker 7: If badly cooked, it is anything but attractive. Of all
• 1:10:21
  Speaker 7: the varieties, the long purple is decidedly the best cut
• 1:10:25
  Speaker 7: in slices less than one fourth an inch in thickness.
• 1:10:28
  Speaker 7: Sprinkle with salt, and let the slices lie in a
• 1:10:31
  Speaker 7: colander half an hour or longer to drain. Next par
• 1:10:35
  Speaker 7: boil for a few minutes and drain off the water.
• 1:10:38
  Speaker 7: Season with salt and pepper, and dip in egg batter
• 1:10:41
  Speaker 7: or beaten egg and fry in sweet lard mixed with
• 1:10:44
  Speaker 7: a little butter until the slices are a light brown.
• 1:10:48
  Speaker 7: Serve hot to boil green corn. Green corn should be
• 1:10:54
  Speaker 7: put in hot water with a handful of salt, and
• 1:10:57
  Speaker 7: boiled slowly for half an hour or five minutes long.
• 1:11:00
  Speaker 7: The minute the corn is done, pour off the water
• 1:11:03
  Speaker 7: and let it remain hot. All vegetables are injured by
• 1:11:06
  Speaker 7: allowing them to remain in the water after they are cooked.
• 1:11:10
  Speaker 7: Boiled rice, American rice, for all its preparations, is decidedly preferable,
• 1:11:16
  Speaker 7: the grain being much the largest and most nutritious.
• 1:11:20
  Speaker 2: In boiling.
• 1:11:20
  Speaker 7: Use two measures of water to one of rice, and
• 1:11:23
  Speaker 7: let them boil until the water is entirely evaporated. Cover tightly,
• 1:11:27
  Speaker 7: set aside, and let steam until every grain is separated.
• 1:11:31
  Speaker 7: When ready to serve, use a fork in removing the
• 1:11:34
  Speaker 7: rice from the cooking utensil. The foregoing recipe was given
• 1:11:38
  Speaker 7: me by a lady of South Carolina, of great experience
• 1:11:41
  Speaker 7: in the preparation of this staple cereal product of the
• 1:11:44
  Speaker 7: Southern Atlantic seaboard. Stewed okra, cut into pieces one quart
• 1:11:51
  Speaker 7: of okra and put to boil in one cup of water.
• 1:11:54
  Speaker 7: Add a little onion and some tomatoes, salt and pepper
• 1:11:57
  Speaker 7: to taste, and when all is boiled tender, add a
• 1:12:00
  Speaker 7: good lump of butter worked in with a spoonful of flour,
• 1:12:03
  Speaker 7: and let stew five minutes, stirring frequently. End of section seven.
• 1:12:16
  Speaker 5: Section eight of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 1:12:21
  Speaker 5: All LibriVox recordings are in the public domain. For more
• 1:12:25
  Speaker 5: information or to volunteer, please visit LibriVox dot org. Read
• 1:12:30
  Speaker 5: by Betty B. Clayton's Quaker Cookbook by H. J.
• 1:12:34
  Speaker 6: Clayton.
• 1:12:35
  Speaker 5: Bread cakes, pies, puddings, and pastry, solid and liquid sauces.
• 1:12:42
  Speaker 5: Quickbread mix two teaspoonfuls baking powder with quart of flour,
• 1:12:47
  Speaker 5: adding one teaspoonful salt, and sufficient milk or water to
• 1:12:51
  Speaker 5: make a soft dough, and bake it once in a
• 1:12:53
  Speaker 5: hot oven. If eaten hot break use a hot knife.
• 1:12:57
  Speaker 5: In cutting quick muffins, take two eggs, two tablespoonfuls best
• 1:13:02
  Speaker 5: lard or butter, one teaspoonful salt, two teaspoonfuls baking powder,
• 1:13:08
  Speaker 5: one tablespoonful sugar, one quart good milk and flour to
• 1:13:12
  Speaker 5: make a moderately stiff batter and bake it once in
• 1:13:15
  Speaker 5: muffin rings. Brown bread three cups of yellow corn meal,
• 1:13:20
  Speaker 5: one cup flour, two sweet and one half cup sour milk,
• 1:13:24
  Speaker 5: with one half cup syrup, one teaspoonful soda and a
• 1:13:28
  Speaker 5: little salt. Bake four hours. Gram rolls two cups gram
• 1:13:33
  Speaker 5: and one of white flour, one half cup of yeast
• 1:13:37
  Speaker 5: or one third cake compressed yeast, two teaspoonfuls sugar. Mix
• 1:13:42
  Speaker 5: with warm milk or water, and let stand upon range
• 1:13:45
  Speaker 5: until light. Mississippi River Cornbread one pint best yellow corn meal,
• 1:13:51
  Speaker 5: one pint of buttermilk, two tablespoonfuls melted butter, two eggs
• 1:13:56
  Speaker 5: and teaspoonful of salt, one teaspoonful salerytus. Mix well and
• 1:14:01
  Speaker 5: bake at a brisk fire, nice light biscuit before sifting.
• 1:14:06
  Speaker 5: One quart of flour. Put in two or three teaspoonfuls
• 1:14:09
  Speaker 5: of best baking powder, adding a little salt after sifting.
• 1:14:13
  Speaker 5: Follow this with three tablespoonfuls of best lard and with
• 1:14:17
  Speaker 5: good milk, mix into soft dough, working as little as possible.
• 1:14:22
  Speaker 5: Roll full half an inch thick, cut and bake in
• 1:14:25
  Speaker 5: a hot oven until slightly browned on top and bottom.
• 1:14:29
  Speaker 5: Clayton's corn bread take three cups of good corn meal,
• 1:14:32
  Speaker 5: either yellow or white, and one cup of flour. Add
• 1:14:36
  Speaker 5: a teaspoonful of baking powder, stirring well together. Next, put
• 1:14:40
  Speaker 5: into a vessel two eggs well beaten, one tablespoonful of sugar,
• 1:14:45
  Speaker 5: a little salt, a large tablespoonful of sweet lard or butter,
• 1:14:49
  Speaker 5: and milk enough to make a thick batter. Let these
• 1:14:52
  Speaker 5: come to a boiling heat, stirring well at the same time.
• 1:14:56
  Speaker 5: Then pour in the meal and beat to a stiff consistence.
• 1:15:00
  Speaker 5: Turn into a baking pan and bake until thoroughly done,
• 1:15:03
  Speaker 5: brown on top and bottom. Use hot milk in mixing,
• 1:15:06
  Speaker 5: as in my opinion it takes the raw taste from
• 1:15:09
  Speaker 5: the corn meal. Johnny Cake two spoonfuls of melted butter,
• 1:15:14
  Speaker 5: one egg, well beaten, two teaspoonfuls baking powder, two cups milk,
• 1:15:19
  Speaker 5: one half cup sugar or syrup, two cups each corn
• 1:15:23
  Speaker 5: meal and flour. Bacon a moderate oven until brown. Sweet
• 1:15:27
  Speaker 5: potato pound one large sweet potato, grated, one cup yellow
• 1:15:32
  Speaker 5: Indian meal two eggs, one tablespoonful butter, one half cup molasses,
• 1:15:37
  Speaker 5: one half cup sugar, salt and spice to taste. Add
• 1:15:41
  Speaker 5: sufficient milk to make the usual thickness of cake. Gingerbread
• 1:15:46
  Speaker 5: one pint molasses, one half pint sour milk, two teaspoonfuls ginger,
• 1:15:51
  Speaker 5: one tea cup butter, one teaspoonful soda, two eggs salt, molasses, gingerbread,
• 1:15:59
  Speaker 5: one cup syrup, one half cup sugar, one half cup
• 1:16:02
  Speaker 5: sweet milk, two tablespoonfuls vinegar, one half cup shortening flour
• 1:16:07
  Speaker 5: to make moderately thick and large teaspoonful baking powder. Quaker
• 1:16:12
  Speaker 5: cake one cup butter, three teaspoonfuls ginger, five flour, one
• 1:16:17
  Speaker 5: half cup cider or any spirits, four eggs and a
• 1:16:21
  Speaker 5: teaspoonful of saleratus dissolved in a tea cup of sweet milk.
• 1:16:26
  Speaker 5: Pound cake one cup sugar, one half cup best butter,
• 1:16:30
  Speaker 5: one half cup of rich milk or cream, three eggs
• 1:16:33
  Speaker 5: well beaten, one and one half cups flour, one large
• 1:16:37
  Speaker 5: teaspoonful baking powder, and a teaspoonful ground nutmeg, and beat
• 1:16:41
  Speaker 5: the whole thoroughly before baking. Chocolate cake jelly cake two
• 1:16:47
  Speaker 5: cup sugar, one cup butter, the yolks of five eggs
• 1:16:50
  Speaker 5: and whites of two, one cup pure milk, three and
• 1:16:53
  Speaker 5: one half cups flour, one teaspoonful cream of tartar, one
• 1:16:57
  Speaker 5: half teaspoonful bicarbonate soda, and stir thoroughly before baking. The
• 1:17:02
  Speaker 5: following is the mixture for filling whites of three eggs,
• 1:17:06
  Speaker 5: one and one half cup sugar, three tablespoonfuls of grated chocolate,
• 1:17:11
  Speaker 5: and one teaspoonful extract vanilla. Beat well together and spread
• 1:17:15
  Speaker 5: between each layer and on top of the cake. Jelly
• 1:17:18
  Speaker 5: cake may be made the same way using jelly instead
• 1:17:22
  Speaker 5: of chocolate. Currant cake three eggs, two cup sugar, one butter,
• 1:17:27
  Speaker 5: one milk, one half teaspoonful soda, one cup currants and
• 1:17:32
  Speaker 5: a little citron, cut in thin slices with flour to
• 1:17:35
  Speaker 5: make a stiff batter. Pour into pans and bake medium
• 1:17:39
  Speaker 5: quick cream cupcake. Four cups of flour, two of sugar,
• 1:17:44
  Speaker 5: three of sweet cream, four eggs. Mix and bake in
• 1:17:48
  Speaker 5: square tins. When cold, cut in squares about two inches
• 1:17:51
  Speaker 5: wide jumbles. Rub to a cream. A pound of butter
• 1:17:56
  Speaker 5: and a pound of sugar. Mix with a pound and
• 1:17:59
  Speaker 5: a half of flour, four eggs and a little brandy.
• 1:18:02
  Speaker 5: Roll the cakes in powdered sugar, lay in flat buttered tins,
• 1:18:06
  Speaker 5: and bake in quick oven. Sweet cake one cup of sugar,
• 1:18:11
  Speaker 5: one cup sour cream, one cup butter, one egg, one
• 1:18:15
  Speaker 5: half teaspoonful soda, one half nut. Make grated fine flour
• 1:18:20
  Speaker 5: enough to make a stiff batter. Bake in a slow oven.
• 1:18:24
  Speaker 5: Sponge cake five eggs, two cups sugar, two cups flour,
• 1:18:29
  Speaker 5: one half tea cup cold water. Mix well and bake quickly.
• 1:18:34
  Speaker 5: Ginger snaps into one pint of molasses. Put one cup lard,
• 1:18:39
  Speaker 5: one tablespoonful of ginger, one teaspoonful of soda, and a
• 1:18:43
  Speaker 5: little salt. Boil for a few minutes, and when quite cool,
• 1:18:48
  Speaker 5: add sufficient flour to make a stiff dough, roll very thin,
• 1:18:52
  Speaker 5: and bake a nice cake. One quart flour, four eggs,
• 1:18:57
  Speaker 5: one half cup butter, one half cups sweet lard, two
• 1:19:01
  Speaker 5: teaspoonfuls of baking powder and one of salt. Beat the
• 1:19:05
  Speaker 5: whites and yolks of the eggs separately until light. Sift
• 1:19:08
  Speaker 5: the baking powder into the flour, melt the shortening in
• 1:19:11
  Speaker 5: a cup of milk with the yolks of the eggs,
• 1:19:14
  Speaker 5: putting the whites in last work into a thick batter,
• 1:19:18
  Speaker 5: and bake steadily for three quarters of an hour, to
• 1:19:21
  Speaker 5: be eaten hot icing for cake. There are a number
• 1:19:25
  Speaker 5: of formulas for the preparation of icings for cake, but
• 1:19:28
  Speaker 5: the following will invariably be found the simplest, easiest prepared,
• 1:19:33
  Speaker 5: and the best. Take the whites of four eggs and
• 1:19:36
  Speaker 5: one pound of best pulverized white sugar, and any flavoring
• 1:19:40
  Speaker 5: extract most agreeable to the taste. Break the whites of
• 1:19:44
  Speaker 5: the eggs into a broad cool dish, and, after throwing
• 1:19:47
  Speaker 5: a small handful of sugar upon them, begin whipping it
• 1:19:50
  Speaker 5: in with long, even strokes of the beet. Beat until
• 1:19:54
  Speaker 5: the icing is of a smooth, fine and firm texture.
• 1:19:57
  Speaker 5: If not stiff enough, put in more sugar, using at
• 1:20:01
  Speaker 5: least a quarter of a pound to each egg. Pour
• 1:20:04
  Speaker 5: the icing by the spoonful on top of the cake
• 1:20:06
  Speaker 5: and near the center of the surface to be covered.
• 1:20:09
  Speaker 5: If the loaf is so shaped that the liquid will
• 1:20:12
  Speaker 5: naturally settle to its place, it is best left to
• 1:20:15
  Speaker 5: do so. To spread it, use a broad bladed knife,
• 1:20:19
  Speaker 5: dipped in cold water. If as thick with sugar as
• 1:20:22
  Speaker 5: should be, one coat will be amply sufficient. Leave in
• 1:20:25
  Speaker 5: a moderate oven for three minutes. To color icing yellow,
• 1:20:29
  Speaker 5: use the rind of a lemon or orange tied in
• 1:20:32
  Speaker 5: a thin muslin bag, straining a little of the juice
• 1:20:35
  Speaker 5: through it and squeezing hard into the ice and sugar.
• 1:20:39
  Speaker 5: For red use extract of cocaeal chocolate icing quarter of
• 1:20:44
  Speaker 5: a cake of chocolate grated, one half cup of sweet milk,
• 1:20:48
  Speaker 5: one tablespoonful cornstarch, flavor with extract of vanilla. Mix these
• 1:20:53
  Speaker 5: ingredients with the exception of the vanilla. Boil two minutes
• 1:20:57
  Speaker 5: and after it has fairly commenced to boil flavor, and
• 1:21:01
  Speaker 5: then sweetened to taste with powdered sugar, taking care to
• 1:21:04
  Speaker 5: have it sweet enough. Lemon pie grated rind and juice
• 1:21:10
  Speaker 5: of two lemons, two cups sugar, butter the size of
• 1:21:13
  Speaker 5: an egg, two tablespoonfuls cornstarch four eggs. Rub the butter
• 1:21:18
  Speaker 5: and sugar smooth in a little cold water. Have ready
• 1:21:22
  Speaker 5: two cups boiling water, in which stir the cornstarch until
• 1:21:25
  Speaker 5: it looks clear. Add to this the butter and sugar, and,
• 1:21:29
  Speaker 5: when nearly cold, the yolks of four eggs and the
• 1:21:32
  Speaker 5: white of one well beaten, and the rind in the
• 1:21:35
  Speaker 5: juice of the lemons. After lining two deep dishes with
• 1:21:39
  Speaker 5: a delicate paste and pouring in the mixture, beat the
• 1:21:42
  Speaker 5: remaining whites of the eggs to a stiff froth, adding
• 1:21:45
  Speaker 5: two spoonfuls of powdered sugar. Spread this over the pies
• 1:21:49
  Speaker 5: when done, returning to the oven to brown. English plum pudding.
• 1:21:54
  Speaker 5: Three cups flour, two eggs, one cup milk, one half
• 1:21:58
  Speaker 5: cup brandy, one nutmeg, a teaspoonful of salt, five teaspoonfuls
• 1:22:03
  Speaker 5: baking powder, one half pound currants, one half pound raisins
• 1:22:08
  Speaker 5: stoned and chopped fine, one half pound suet, chopped fine,
• 1:22:12
  Speaker 5: one cup sugar, boil three hours. Baked apple pudding two
• 1:22:18
  Speaker 5: cups oatmeal or cracked wheat, two eggs, one tablespoon butter,
• 1:22:24
  Speaker 5: one pint milk, three medium sized apples, a little suet,
• 1:22:28
  Speaker 5: cinnamon to flavor, sweetened to taste, Beat sugar, eggs and
• 1:22:32
  Speaker 5: milk together. Stir in the meal, and then add the
• 1:22:36
  Speaker 5: other ingredients. The apples last. After reducing to small pieces.
• 1:22:41
  Speaker 5: Bake until well set, to be eaten with or without sauce.
• 1:22:45
  Speaker 5: Bread pudding one loaf of stale bread, soaked in a
• 1:22:49
  Speaker 5: pint of milk, and when soft, beat with an egg,
• 1:22:52
  Speaker 5: beat until very fine. Pour into this the yolks of
• 1:22:55
  Speaker 5: four eggs well beaten, a tablespoonful of butter, some flour, flavoring,
• 1:23:00
  Speaker 5: and a little salt, beating all well together. After baking
• 1:23:04
  Speaker 5: until well set, let it cool and spread a nice
• 1:23:08
  Speaker 5: jelly over the top. And on this put the whites
• 1:23:10
  Speaker 5: of the eggs beaten to a stiff froth, returning to
• 1:23:13
  Speaker 5: the oven to brown. Baked corn meal pudding into a
• 1:23:18
  Speaker 5: large cup of corn meal, stir one pint scalded milk,
• 1:23:21
  Speaker 5: a small cup suet, chopped fine, two thirds of a
• 1:23:25
  Speaker 5: cup of syrup or molasses, salt to taste, and when cold,
• 1:23:29
  Speaker 5: add one pint milk and two eggs well beaten, one
• 1:23:32
  Speaker 5: teaspoonful cinnamon, and one cup raisins. Bake three hours. Corn
• 1:23:38
  Speaker 5: Starch pudding baked four tablespoons cornstarch, one quart of milk,
• 1:23:44
  Speaker 5: two eggs, three quarter coffee cup white sugar, adding butter
• 1:23:48
  Speaker 5: size of an egg with flavoring to taste. After dissolving
• 1:23:52
  Speaker 5: the cornstarch in a little cold water. Heat the milk
• 1:23:55
  Speaker 5: to boiling, and stir this in and boil three minutes,
• 1:23:58
  Speaker 5: stirring the mixture all the time. Next, stir in the
• 1:24:01
  Speaker 5: butter and set away until cold. Beat the eggs until
• 1:24:05
  Speaker 5: very light. Then add the sugar and seasoning, and then
• 1:24:08
  Speaker 5: stir into the cornstarch, beating thoroughly to a smooth custard.
• 1:24:13
  Speaker 5: Pour into a buttered dish, and bake not more than
• 1:24:15
  Speaker 5: half an hour. This pudding is best eaten cold, with
• 1:24:19
  Speaker 5: sauce made of cream and sugar flavored with nutmeg or cinnamon,
• 1:24:23
  Speaker 5: or both, or plain powdered sugar, as tastes may prefer.
• 1:24:28
  Speaker 5: Delmonico pudding. One quart of milk, three tablespoons cornstarch, put
• 1:24:34
  Speaker 5: in hot water until it thickens to the yolks of
• 1:24:37
  Speaker 5: five eggs. Add three tablespoonfuls white sugar, two tablespoonfuls vanilla, and.
• 1:24:42
  Speaker 6: A little salt.
• 1:24:44
  Speaker 5: Pour on the cornstarch. Stir thoroughly and bake fifteen minutes,
• 1:24:48
  Speaker 5: but not long enough to whigh beat the whites of
• 1:24:51
  Speaker 5: the eggs to a stiff froth. Add three tablespoonfuls of
• 1:24:55
  Speaker 5: sugar one half teaspoonful vanilla put on top and lead
• 1:24:59
  Speaker 5: brown peach ice cream. Pare and cut in pieces one
• 1:25:03
  Speaker 5: dozen peaches or more if desired, and boil with one
• 1:25:07
  Speaker 5: half pound loaf sugar. When reduced to a marmalade, press
• 1:25:11
  Speaker 5: through a fine sieve, and when cool, add one pint
• 1:25:14
  Speaker 5: cream and freeze. Serve with halves or quarters of fresh
• 1:25:18
  Speaker 5: peaches half frozen around the cream. Apple snow. Reduce half
• 1:25:23
  Speaker 5: a dozen apples to a pulp, press them through a sieve,
• 1:25:27
  Speaker 5: Add one half cup powdered sugar and a teaspoonful lemon extract.
• 1:25:32
  Speaker 5: Take whites of six eggs and whip several minutes and
• 1:25:35
  Speaker 5: sprinkle two tablespoonfuls powdered sugar over them. Beat the apple
• 1:25:40
  Speaker 5: pulp to a froth and add the beaten eggs. Whip
• 1:25:43
  Speaker 5: the mixture well until it breaks like stiff snow. Then
• 1:25:46
  Speaker 5: pile it high in rough portions in a glass dish.
• 1:25:50
  Speaker 5: Garnish with a spoonful of currant jelly strawberry sauce, a
• 1:25:55
  Speaker 5: delicious sauce for baked pudding. Beat one half cup butter
• 1:25:58
  Speaker 5: and one of sugar to a cream. Add stiff beaten
• 1:26:02
  Speaker 5: white of one egg and a large cupful of ripe
• 1:26:05
  Speaker 5: strawberries thoroughly crushed ambrosia. Have ready a grated coconut and
• 1:26:10
  Speaker 5: some oranges peeled and sliced. Put a large layer of
• 1:26:14
  Speaker 5: oranges in your dish and strew sugar over them, Then
• 1:26:17
  Speaker 5: a layer of coconut, then orange, and sprinkle sugar, and
• 1:26:21
  Speaker 5: so on until the dish is full. Having coconut for
• 1:26:24
  Speaker 5: the last layer, pineapple may be substituted for the orange.
• 1:26:29
  Speaker 5: Farina pudding. Two tablespoonfuls farina soaked in a little milk
• 1:26:34
  Speaker 5: for two hours. One quart of milk set in a
• 1:26:37
  Speaker 5: kettle of boiling water. When the milk boils, add the farina,
• 1:26:41
  Speaker 5: stirring four minutes. Then stir in the yolks of five eggs,
• 1:26:45
  Speaker 5: well beaten, one cup sugar and a little salt. After
• 1:26:49
  Speaker 5: boiling three or four minutes, pour into a dish to
• 1:26:51
  Speaker 5: cool flavor, and stir in the whites of the eggs
• 1:26:54
  Speaker 5: beaten to a foam to be eaten. Cold baked corn
• 1:26:59
  Speaker 5: meal pudding take one large tea cupful of corn meal,
• 1:27:03
  Speaker 5: Scald one pint of milk, and stir the meal in
• 1:27:05
  Speaker 5: slowly and thoroughly. Add a small cup of suet chopped fine,
• 1:27:10
  Speaker 5: two thirds of a cup of molasses, salt to taste,
• 1:27:13
  Speaker 5: and when cool, add one pint milk with two eggs
• 1:27:16
  Speaker 5: well beaten, one teaspoonful of cinnamon, and one cup of raisins.
• 1:27:21
  Speaker 5: Bake three hours. Snow pudding one box gelatin, two cups sugar,
• 1:27:26
  Speaker 5: juice of two lemons, whites of three eggs, one quart
• 1:27:30
  Speaker 5: of milk, five eggs, five tablespoonfuls of sugar, and one vanilla.
• 1:27:35
  Speaker 5: Dissolve the gelatin in one quarter pint of water and
• 1:27:39
  Speaker 5: let stand for two hours. Then add one quarter pint
• 1:27:42
  Speaker 5: of boiling water the lemon, juice and sugar strain and
• 1:27:46
  Speaker 5: set away to cool and thicken, and when quite stiff,
• 1:27:49
  Speaker 5: add the whites of the three eggs, beaten to a
• 1:27:51
  Speaker 5: stiff froth. Stir these into the jelly until it looks
• 1:27:55
  Speaker 5: like snow mold and set on ice for a similar custard,
• 1:28:00
  Speaker 5: and add five eggs well beaten in a dish with
• 1:28:02
  Speaker 5: five tablespoonfuls white sugar fruit pudding, one quart of flour,
• 1:28:08
  Speaker 5: two teaspoonfuls yeast powder, a little salt, one cup suet,
• 1:28:13
  Speaker 5: chopped fine, or a one quarter pound butter or sweet
• 1:28:16
  Speaker 5: lard mix to soft dough and roll quite thin, spreading
• 1:28:20
  Speaker 5: over any kind of cooked fruit, sweetened to taste, rolling
• 1:28:24
  Speaker 5: up nicely. This may be boiled, but as much better steamed,
• 1:28:28
  Speaker 5: as this makes it much lighter. This delicious pudding should
• 1:28:31
  Speaker 5: be eaten with brandy or wine, sauce, liquid, or solid
• 1:28:37
  Speaker 5: Charlotte a rousse. Take one pint rich milk, one half
• 1:28:40
  Speaker 5: ounce of gelatin dissolved in a little hot milk, the
• 1:28:44
  Speaker 5: whites of two eggs beaten to a froth, and one
• 1:28:47
  Speaker 5: cup sugar flavoring with vanilla. Mix the milk, eggs, sugar
• 1:28:51
  Speaker 5: and flavoring, and when the gelatin is cold, pour it in,
• 1:28:55
  Speaker 5: stirring thoroughly. Line the dish or mold with slices of
• 1:28:58
  Speaker 5: sponge cake fill with this mixture and set on ice
• 1:29:02
  Speaker 5: to cool. Solid sauce work well into one half cup
• 1:29:06
  Speaker 5: of the freshest butter, one cup of powdered white sugar,
• 1:29:10
  Speaker 5: adding the white of an egg, well beaten and worked
• 1:29:13
  Speaker 5: in with a large spoonful of California brandy, or a
• 1:29:16
  Speaker 5: couple of spoonfuls of good sherry or California white wine.
• 1:29:21
  Speaker 5: Working all of these well together that the ingredients may
• 1:29:24
  Speaker 5: be thoroughly incorporated, and season with nutmeg or cinnamon, or
• 1:29:28
  Speaker 5: both as may be preferred. Liquid sauce, take butter the
• 1:29:33
  Speaker 5: size of an egg and a sufficient flour or cornstarch, and,
• 1:29:37
  Speaker 5: after adding boiling water to make thick drawn butter, boil
• 1:29:41
  Speaker 5: two or three minutes. Add brandy, sherry or white wine
• 1:29:45
  Speaker 5: according to taste, with a little vinegar or juice of
• 1:29:48
  Speaker 5: one lemon. Make quite sweet, and season to taste. Currant
• 1:29:52
  Speaker 5: or grape jelly. Wash the currants or grapes well in
• 1:29:56
  Speaker 5: a pan of water. Afterwards, mash thoroughly and put in
• 1:29:59
  Speaker 5: a preserving kettle, letting them simmer slowly for fifteen or
• 1:30:03
  Speaker 5: twenty minutes. Strain through a thin muslin bag, and for
• 1:30:07
  Speaker 5: every pint of juice, add one pound of granulated sugar.
• 1:30:11
  Speaker 5: Mix well together and boil five minutes and put into
• 1:30:14
  Speaker 5: glasses while warm, cut paper to.
• 1:30:17
  Speaker 6: Fit the top.
• 1:30:18
  Speaker 5: Dip in brandy and lay over the jelly, and when
• 1:30:21
  Speaker 5: quite cold, tie a paper over the top and put
• 1:30:24
  Speaker 5: away in a dry, dark place. Calve's foot jelly Boil
• 1:30:29
  Speaker 5: four calves feet in four or five quarts of water
• 1:30:32
  Speaker 5: until reduced to shreds. Strain and let the liquid cool.
• 1:30:36
  Speaker 5: After taking off the fat. Put the jelly in a
• 1:30:39
  Speaker 5: kettle with one pint of California sherry or white wine,
• 1:30:43
  Speaker 5: three cups granulated sugar, the whites of four eggs well beaten,
• 1:30:47
  Speaker 5: the juice of one lemon with half of the grated peel,
• 1:30:51
  Speaker 5: one teaspoonful of ground cinnamon or nutmeg. Boil until clear,
• 1:30:55
  Speaker 5: and strain into molds or glasses. Ice cream. There are
• 1:31:00
  Speaker 5: a thousand and one modes and recipes for making ice cream,
• 1:31:04
  Speaker 5: but after having tested the merits of a large number,
• 1:31:07
  Speaker 5: I have found the following formula used by mister Piper,
• 1:31:11
  Speaker 5: the former head cook of the Occidental Hotel of San Francisco,
• 1:31:15
  Speaker 5: in all respects superior to any that I have ever used.
• 1:31:19
  Speaker 5: One quart of jersey or best starry milk, with the
• 1:31:22
  Speaker 5: addition of a pint of rich cream, six eggs, and
• 1:31:25
  Speaker 5: one pound of best granulated white sugar, thoroughly beaten and
• 1:31:29
  Speaker 5: incorporated together. Place the milk in a can, set it
• 1:31:33
  Speaker 5: in a vessel of boiling water, and let it come
• 1:31:35
  Speaker 5: to a boiling heat, stirring well at the same time.
• 1:31:39
  Speaker 5: Then take from the fire and add vanilla, lemon, or
• 1:31:42
  Speaker 5: such flavoring as you may prefer, after which set it
• 1:31:46
  Speaker 5: in ice water to cool and then freeze. Break the
• 1:31:49
  Speaker 5: ice for the freezer of a uniform size. Mixing coarse
• 1:31:53
  Speaker 5: salt with the mass, Stir the cream constantly, and scrape
• 1:31:56
  Speaker 5: thoroughly from the sides. The more the cream is stirred,
• 1:31:59
  Speaker 5: the more delicate the mixture will be. Orange ice the
• 1:32:04
  Speaker 5: juice of six oranges, after adding the grated rind of one,
• 1:32:08
  Speaker 5: mix the juice of two lemons and the grated.
• 1:32:11
  Speaker 6: Rind of one.
• 1:32:12
  Speaker 5: After adding one pint of granulated white sugar dissolved in
• 1:32:15
  Speaker 5: a pint of cold water, Freeze the mixture the same
• 1:32:19
  Speaker 5: as ice cream. Lemon jelly one pound sugar, three lemons,
• 1:32:24
  Speaker 5: sliced and put into the sugar. One ounce gelatin dissolved
• 1:32:28
  Speaker 5: in cold water sufficient to cover. Add a quart of
• 1:32:32
  Speaker 5: boiling water and strain into molds. Wine jelly. One box
• 1:32:37
  Speaker 5: Cox's gelatin dissolved in a little warm water. Add a
• 1:32:41
  Speaker 5: large goblet sherry wine and one and one half pints
• 1:32:44
  Speaker 5: of boiling water. Sweeten highly and boil briskly to be
• 1:32:48
  Speaker 5: eaten with cream. Peach jelly. Do not pare, but rub
• 1:32:53
  Speaker 5: your peaches. Place them in a porcelain line kettle with
• 1:32:57
  Speaker 5: just enough water to cover.
• 1:32:59
  Speaker 6: Let them.
• 1:32:59
  Speaker 5: Cook thoroughly from one to two hours, then strain through
• 1:33:03
  Speaker 5: a jelly bag. To every four cups of juice, add
• 1:33:06
  Speaker 5: three cups of sugar, and set on to boil again. Sometimes,
• 1:33:11
  Speaker 5: when the fruit is particularly fine and fresh, three quarters
• 1:33:14
  Speaker 5: of an hour or less boiling is sufficient to make
• 1:33:17
  Speaker 5: a jelly, but sometimes it takes longer to test it.
• 1:33:21
  Speaker 5: Drop some in a saucer and set on ice. If
• 1:33:24
  Speaker 5: it does not spread but remain rounded, it is done
• 1:33:28
  Speaker 5: Roman punch. Take the juice of four oranges and of
• 1:33:32
  Speaker 5: the same number of lemons or limes, dissolve one pound
• 1:33:36
  Speaker 5: of white sugar and a pint of water. Mix all
• 1:33:38
  Speaker 5: these together and strain, after which add one pint of
• 1:33:42
  Speaker 5: California champagne and two gills of good California brandy. If desired,
• 1:33:49
  Speaker 5: freeze the same as ice cream. End of section eight.
• 1:34:00
  Speaker 8: Section nine of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 1:34:06
  Speaker 8: All LibriVox recordings are in the public domain. For more
• 1:34:10
  Speaker 8: information or to volunteer, please visit LibriVox dot org. Clayton's
• 1:34:16
  Speaker 8: Quaker Cookbook by H. J. Clayton Miscellaneous Part one Butter
• 1:34:24
  Speaker 8: and Butter Making, with the exception of bread, which has
• 1:34:27
  Speaker 8: been appropriately termed the staff of life. There is perhaps
• 1:34:32
  Speaker 8: no other article of food more universally used by mankind
• 1:34:36
  Speaker 8: than butter. Notwithstanding this well established fact, it is a
• 1:34:40
  Speaker 8: lamentable reflection that really good butter is one of the
• 1:34:44
  Speaker 8: rarest and most difficult articles to be procured. Although the
• 1:34:49
  Speaker 8: adulterations of this staple article of food are numerous, the
• 1:34:54
  Speaker 8: main cause of the quantities of bad butter with which
• 1:34:58
  Speaker 8: the community is burdened is ignorance of the true methods
• 1:35:03
  Speaker 8: and slovenliness in the preparation of this staple article, for
• 1:35:08
  Speaker 8: which no reasonable excuse can be urged. In the making
• 1:35:12
  Speaker 8: of good butter, no process is more simple or easily accomplished.
• 1:35:17
  Speaker 8: The Quakers, living in the vicinity of Philadelphia more than
• 1:35:21
  Speaker 8: a century ago, so thoroughly understood and practiced the art
• 1:35:26
  Speaker 8: of making the best butter that the products of their
• 1:35:29
  Speaker 8: dairyes sold readily in that city four from five to
• 1:35:33
  Speaker 8: eight cents per pound, more than that produced by any
• 1:35:37
  Speaker 8: other class. With these thrifty people, cleanliness was really regarded
• 1:35:43
  Speaker 8: as akin to godliness, and the principle was thoroughly and
• 1:35:48
  Speaker 8: practically carried out in all their every day affairs, the
• 1:35:53
  Speaker 8: most scrupulous attention being paid to the keeping of all
• 1:35:57
  Speaker 8: the utensils used, scrupulously clear, and so thoroughly worked the
• 1:36:02
  Speaker 8: mass that every particle of milk is expelled. The greatest
• 1:36:07
  Speaker 8: evil to be guarded against is the too free use
• 1:36:11
  Speaker 8: of salt, which for this purpose should be at the
• 1:36:14
  Speaker 8: utmost purity and refined quality. I am satisfied from personal
• 1:36:20
  Speaker 8: observation that the butter made at the Jersey farm at
• 1:36:24
  Speaker 8: San Bruno in the vicinity of San Francisco, in every
• 1:36:29
  Speaker 8: respect equals in quality that celebrated Darlington, Philadelphia. For the
• 1:36:35
  Speaker 8: keeping milk frush and sweet, and the proper setting of
• 1:36:39
  Speaker 8: the rich cream. An all style spring house is essentially requisite.
• 1:36:44
  Speaker 8: Who that has ever visited one of these clean, cool
• 1:36:48
  Speaker 8: and inviting appendages of a well conducted farm and well
• 1:36:53
  Speaker 8: ordered household at some home farm of the olden time
• 1:36:57
  Speaker 8: does not recall it in the mind's eye as vividly
• 1:37:01
  Speaker 8: as did the poet Woodworth when he penned that undying
• 1:37:04
  Speaker 8: poem of ancient home life, the old oaken bucket that
• 1:37:09
  Speaker 8: hung in the well. Properly constructed a spring house should
• 1:37:14
  Speaker 8: be built of stone, which is regarded as the coolest
• 1:37:18
  Speaker 8: brick or concrete, with walls at least twelve inches in thickness.
• 1:37:23
  Speaker 8: The floor should be of brick and not more than
• 1:37:26
  Speaker 8: two feet below the surface of the ground. The roof
• 1:37:30
  Speaker 8: should be of some material best adapted to warding off
• 1:37:33
  Speaker 8: the heat and keeping the interior perfectly cool. While due
• 1:37:38
  Speaker 8: attention should be paid to the allowance of a free
• 1:37:41
  Speaker 8: circulation of air, and provision be made for thorough ventilation,
• 1:37:46
  Speaker 8: only as much light as is actually necessary should be admitted,
• 1:37:52
  Speaker 8: and were glasses used for this purpose, it should invariably
• 1:37:56
  Speaker 8: be shielded from the sun. Wall trenches being constructed for
• 1:38:00
  Speaker 8: this purpose, A constant stream of cool running water should
• 1:38:04
  Speaker 8: pass around the pands containing the milk and cream, which,
• 1:38:09
  Speaker 8: for the making of good butter, should never be permitted
• 1:38:12
  Speaker 8: to become sour. The shelving and other furniture, and all
• 1:38:17
  Speaker 8: wooden utensils used should be of white ash, maple, or
• 1:38:21
  Speaker 8: white wood, in order to avoid all danger of communicating
• 1:38:25
  Speaker 8: distasteful or deleterious flavors. As there is no liquid more
• 1:38:31
  Speaker 8: sensitive to its surroundings or which more readily absorbs the
• 1:38:35
  Speaker 8: flavor of articles coming in contact with it than pure milk.
• 1:38:42
  Speaker 8: Everything that has the tendency to produce this deleterious result
• 1:38:46
  Speaker 8: should be carefully excluded. Neither paints nor varnas should be
• 1:38:50
  Speaker 8: used about the structure, and the entire concern should be
• 1:38:54
  Speaker 8: as utterly free from paint as the inside of an
• 1:38:57
  Speaker 8: old time Quaker meeting house. In making butter, the cream
• 1:39:02
  Speaker 8: should be churned at a temperature of about sixty five degrees.
• 1:39:07
  Speaker 8: When the churning is finished, take up the lump and
• 1:39:10
  Speaker 8: carefully work out every particle of milk. Never wash or
• 1:39:14
  Speaker 8: put your hands in the mass. To each pound of butter,
• 1:39:18
  Speaker 8: work in a little less than an ounce of the
• 1:39:20
  Speaker 8: purest dairy salt. Set the butter away, and at the
• 1:39:25
  Speaker 8: proper time work the mass over until not a particle
• 1:39:28
  Speaker 8: of milk remains a word of advice to hotel and
• 1:39:33
  Speaker 8: restaurant cooks. I wish to say a word to the
• 1:39:36
  Speaker 8: extensive brotherhood, an ancient and honorable guild constituting the grand
• 1:39:42
  Speaker 8: army of hotel and restaurant cooks distributed throughout our country,
• 1:39:47
  Speaker 8: on the all important subject of making coffee and eating milk.
• 1:39:52
  Speaker 8: Some satirical writer has sarcastically said that the way to
• 1:39:56
  Speaker 8: make good coffee is to ascertain how that bevery which
• 1:40:00
  Speaker 8: is prepared in leading hotels and restaurants, and then make
• 1:40:04
  Speaker 8: your coffee as they don't. There is no good reason
• 1:40:08
  Speaker 8: why coffee cannot be as well made in hotel and
• 1:40:12
  Speaker 8: restaurant kitchens as in private families or anywhere else, if
• 1:40:16
  Speaker 8: the berry is good, well browned, and pains are taken
• 1:40:20
  Speaker 8: for the proper preparation of this popular beverage. Twenty years ago,
• 1:40:26
  Speaker 8: the art of making coffee in large quantities, and of
• 1:40:29
  Speaker 8: properly heating milk for the same was an unsolved problem.
• 1:40:34
  Speaker 8: In fact, if not numbered among the many lost arts,
• 1:40:39
  Speaker 8: might be classed as among the unknown in the culinary art.
• 1:40:43
  Speaker 8: Twenty one years ago, the late mister Marten, a well
• 1:40:47
  Speaker 8: known citizen of San Francisco and the author of this work, produced,
• 1:40:53
  Speaker 8: as the results of long practical experience, a form for
• 1:40:57
  Speaker 8: making a decoction of the ancient or Arabian berry, which
• 1:41:01
  Speaker 8: is now in general use throughout the entire Union. True
• 1:41:07
  Speaker 8: attempts have been made to improve upon the mode, which
• 1:41:10
  Speaker 8: was the crowning triumph of the parties eluded to, but
• 1:41:14
  Speaker 8: they have invariably proved failures, and today Mardening Clayton's Coffee
• 1:41:20
  Speaker 8: and milk urns stand pre eminent in this important department
• 1:41:24
  Speaker 8: of cookery. These urns are simply two capacious stoneware jars
• 1:41:30
  Speaker 8: of equal capacity, and made precisely alike, with an orifice
• 1:41:35
  Speaker 8: one inch from the bottom, in which a faucet is
• 1:41:38
  Speaker 8: firmly cemented. Each jar is suspended in a heavy tin casing,
• 1:41:43
  Speaker 8: affording an intervening space of two inches, which is to
• 1:41:47
  Speaker 8: be filled with hot but not boiling water, as a
• 1:41:51
  Speaker 8: too high temperature would injure the flavor of the coffee
• 1:41:55
  Speaker 8: and detract from the aroma of the fragrant berry. Suspended
• 1:42:00
  Speaker 8: thin cotton sack in the center and half the height
• 1:42:03
  Speaker 8: of the jar. After putting in this decided amount of coffee,
• 1:42:08
  Speaker 8: pour on its sufficient boiling water to make strong coffee.
• 1:42:13
  Speaker 8: As soon as the water had entirely filtered through, draw
• 1:42:16
  Speaker 8: off the liquid through the stalkclock at the bottom of
• 1:42:19
  Speaker 8: the jar, and return it to the sack, passing it
• 1:42:23
  Speaker 8: through in the same manner two or three times. After
• 1:42:27
  Speaker 8: five minutes, raise the sack, pour in a cup of
• 1:42:30
  Speaker 8: hot water and let it filter through, getting in this
• 1:42:34
  Speaker 8: manner every particle of the strength. Immediately after this, remove
• 1:42:40
  Speaker 8: the sack, for if it is left remaining but a
• 1:42:43
  Speaker 8: short time the aroma will be changed for the worse.
• 1:42:47
  Speaker 8: Cover tightly and keep the jar surrounded with hot but
• 1:42:51
  Speaker 8: not boiling water. Next, put into the milk urn, also
• 1:42:57
  Speaker 8: surrounded with hot water, one half the milk for the
• 1:43:00
  Speaker 8: amount of coffee, and at the proper time at the
• 1:43:04
  Speaker 8: remaining half of the milk, having it in this manner
• 1:43:07
  Speaker 8: fresh and not overcooked. Should the milk become too hot,
• 1:43:12
  Speaker 8: pour in a cup of cold milk, stirring well at
• 1:43:16
  Speaker 8: the same time. The first of these urns for making
• 1:43:20
  Speaker 8: coffee and heating milk were those used for the purpose
• 1:43:23
  Speaker 8: at the opening of the Occidental Hotel of this city,
• 1:43:27
  Speaker 8: of which mister Piper was at that time the intelligent
• 1:43:31
  Speaker 8: and experienced head cook. This mode of making coffee in
• 1:43:35
  Speaker 8: large quantities is still followed at this hotel, which, from
• 1:43:40
  Speaker 8: the time of its opening to the present has maintained
• 1:43:43
  Speaker 8: their reputation as one of the best of the numerous
• 1:43:46
  Speaker 8: excellent public houses of this city and the entire union.
• 1:43:52
  Speaker 8: Clayton's California Golden Coffee. Let the coffee, which should be
• 1:43:58
  Speaker 8: nicely browned but not burn be ground rather fine, in
• 1:44:02
  Speaker 8: order that you may extract the strength without boiling, as
• 1:44:06
  Speaker 8: that dissipates the aroma and destroys the flavor. Put the
• 1:44:10
  Speaker 8: coffee in a thin muslin sack reaching less than half
• 1:44:14
  Speaker 8: way to the bottom of the vessel. Then place it
• 1:44:17
  Speaker 8: in the pot and pour over enough boiling water to
• 1:44:20
  Speaker 8: make strong coffee. Let it stand on the hot range
• 1:44:24
  Speaker 8: two or three minutes. When lift out the sack, Pour
• 1:44:28
  Speaker 8: the liquid in a vessel, and return it through the
• 1:44:31
  Speaker 8: sack the second time, after which raising the sack again,
• 1:44:35
  Speaker 8: pour through a little hot water to extract all the
• 1:44:38
  Speaker 8: strength from the grounds. Next, pour into the liquid cold
• 1:44:43
  Speaker 8: Jersey dairy or any other pure country milk until the
• 1:44:48
  Speaker 8: coffee assumes a rich golden color, and after it reaches
• 1:44:52
  Speaker 8: a boiling heat once more, set it back. Should the
• 1:44:56
  Speaker 8: milk be boiled separately, the richness, combined with its albumen,
• 1:45:02
  Speaker 8: will be confined to the top, whereas if added cold
• 1:45:06
  Speaker 8: and boiled with the coffee, it will be thoroughly incorporated
• 1:45:10
  Speaker 8: with the liquid, adding materially to its rich flavor and
• 1:45:14
  Speaker 8: delicate aroma. Never substitute a woolen for the muslin strainer,
• 1:45:20
  Speaker 8: as that fabric being animals, should never come in contact
• 1:45:24
  Speaker 8: with heat, while cotton or linen being a vegetable fiber,
• 1:45:29
  Speaker 8: is easily washed clean and dried. Neither should tin be used,
• 1:45:34
  Speaker 8: as that lets the fine coffee through and clouds the liquid,
• 1:45:38
  Speaker 8: which should be clear to extract its full strength. Coffee
• 1:45:42
  Speaker 8: should invariably be ground as fine as oatmeal or finely
• 1:45:46
  Speaker 8: ground harmony and protracted boiling dissipates the aroma and destroys
• 1:45:52
  Speaker 8: its fine flavor. The very best way to make chocolate
• 1:45:57
  Speaker 8: after grading through a coarse grater, put the chocolate in
• 1:46:01
  Speaker 8: a stew pan with a coffee cup or more of
• 1:46:04
  Speaker 8: hot water. Let it boil up two with three minutes,
• 1:46:07
  Speaker 8: and add plenty of good, rich country milk to make
• 1:46:11
  Speaker 8: it of the right consistency. Too much water tends to
• 1:46:14
  Speaker 8: make this otherwise delightful beverage insipid. Good cocoa is made
• 1:46:20
  Speaker 8: in the same manner Old Virginia eggnog. Two dozen fresh eggs,
• 1:46:27
  Speaker 8: one gallon rich milk, one and a half pounds powdered sugar,
• 1:46:31
  Speaker 8: two pints Cognac brandy or Santa Cruz rum, or one
• 1:46:36
  Speaker 8: half pint cognac and one half pint Jamaica or Santa
• 1:46:40
  Speaker 8: Cruz rum. Break the eggs carefully separating the whites from
• 1:46:44
  Speaker 8: the yolks. Add the sugar to the latter, and with
• 1:46:48
  Speaker 8: a strong spoon beat until very light, adding gradually two
• 1:46:52
  Speaker 8: dessert spoonfuls of powdered mace or nutmeg. Next add the liquor,
• 1:46:58
  Speaker 8: pouring in slowly, stirring actively at the same time, after
• 1:47:03
  Speaker 8: which add the milk in like manner. Meanwhile, having whipped
• 1:47:07
  Speaker 8: the whites of the eggs with an eggbeater into a
• 1:47:10
  Speaker 8: light froth, pour the eggnog into a bowl. Add the
• 1:47:14
  Speaker 8: white froth, and decorate with crimson sugar or nutmeg, and serve.
• 1:47:20
  Speaker 8: The foregoing proportions will be sufficient to make fourteen pints
• 1:47:24
  Speaker 8: of very superior eggnog. Clayton's popular sandwich paste. Take two
• 1:47:31
  Speaker 8: pounds with a cry star ham in small pieces, two
• 1:47:35
  Speaker 8: thirds lean and one third fat. The hawk portion of
• 1:47:39
  Speaker 8: the ham is best for this purpose. Have ready two
• 1:47:42
  Speaker 8: fresh calves tongues boiled and skinned nicely and cut like
• 1:47:47
  Speaker 8: the ham. Put these in a kettle along with two
• 1:47:50
  Speaker 8: good sized onions, and cover with cold water, boiling slowly
• 1:47:55
  Speaker 8: until quite tender. When add one pound of either fresh
• 1:47:59
  Speaker 8: or can tomato, stirring for half an hour, adding a
• 1:48:03
  Speaker 8: little hot water if in danger of burning add to
• 1:48:08
  Speaker 8: the mixture at the same time. These spices plenty of
• 1:48:12
  Speaker 8: best mustard and a little ground cloves, along with wistersh
• 1:48:17
  Speaker 8: ere or challenge sauce, allowing the mixture to simmer five minutes.
• 1:48:22
  Speaker 8: When cool enough, pour into a wooden bowl, and after
• 1:48:26
  Speaker 8: chopping fine pound the mixture well while it is warm
• 1:48:30
  Speaker 8: with a potato masher. After the mass is cooled, it
• 1:48:34
  Speaker 8: will spread like butter. Should additional seasoning be desired, it
• 1:48:38
  Speaker 8: can be worked in at any desired time. If not
• 1:48:42
  Speaker 8: rich enough to suit some pallets, one fourth of a
• 1:48:45
  Speaker 8: pound best butter may be worked in. The bread used
• 1:48:49
  Speaker 8: for the sandwiches must be quite cold and perfectly fresh,
• 1:48:53
  Speaker 8: cutting carefully in thin slices, using for this purpose a long,
• 1:48:58
  Speaker 8: thin bladed and quite sharp knife, take a thin shaving
• 1:49:02
  Speaker 8: from the bottom of the loaf, then from the top
• 1:49:05
  Speaker 8: an inch wide slice after removing the crust. Cam must
• 1:49:10
  Speaker 8: be taken to cut without either tearing or pressing. The bread.
• 1:49:14
  Speaker 8: Spread on one side of each slice as if using butter,
• 1:49:18
  Speaker 8: and after joining the slices, cut the same to soup
• 1:49:22
  Speaker 8: the taste. As the best bread is the only kind
• 1:49:26
  Speaker 8: to be used in making sandwiches without wishing to make
• 1:49:29
  Speaker 8: infidious distinctions. I must say that Engelberg furnishes from his
• 1:49:34
  Speaker 8: bakery on carney streak, the best I have ever used
• 1:49:38
  Speaker 8: for this purpose, as it cuts without breaking and does
• 1:49:42
  Speaker 8: not dry so soon as other breads. I have made
• 1:49:45
  Speaker 8: use of Welsh rabbit to prepare Welsh rabbit or rear bit,
• 1:49:52
  Speaker 8: both names being used to designate this popular and appetizing dish,
• 1:49:57
  Speaker 8: which has ever been a favorite with gormands good livers,
• 1:50:01
  Speaker 8: both ancient and modern. Take one half pounds of best cheese,
• 1:50:07
  Speaker 8: not however, over nine months old Davidson's Gilroy, California, or
• 1:50:13
  Speaker 8: White's Herkimer County, New York, and cut in small pieces,
• 1:50:18
  Speaker 8: put over a slow fire in a porcelain lime kettle.
• 1:50:22
  Speaker 8: When it begins to melt, pour in three tables from
• 1:50:25
  Speaker 8: rich milk or cream. Add a little good mustard. Stir
• 1:50:30
  Speaker 8: from the time the cheese begins to melt. To prevent scorching,
• 1:50:34
  Speaker 8: have ready a quite hot dish. Cover the bottom with toast,
• 1:50:38
  Speaker 8: buttered upon both sides, upon which poured the melted cheese,
• 1:50:43
  Speaker 8: spreading evenly over. If you prefer, you may use as
• 1:50:48
  Speaker 8: a condiment a little mustard, pepper, or any other favorite sauce.
• 1:50:53
  Speaker 8: This is a dish that must be eaten as soon
• 1:50:56
  Speaker 8: as taken from the fire. End of section nine Section
• 1:51:06
  Speaker 8: ten of Clayton's Quaker Cookbook. This is a LibriVox recording.
• 1:51:12
  Speaker 8: All LibriVox recordings are in the public domain. For more
• 1:51:17
  Speaker 8: information or to volunteer, please visit LibriVox dot org. Clayton's
• 1:51:23
  Speaker 8: Quaker Cookbook by H. J. Clayton, Miscellaneous, Part two. Delicate waffles.
• 1:51:32
  Speaker 8: Take one half pound butter, one half pound fine sugar,
• 1:51:36
  Speaker 8: nine eggs, three pints of milk, one and one half
• 1:51:40
  Speaker 8: ounces of best baking powder, and two one quarter pounds
• 1:51:44
  Speaker 8: sifted flour. Beat the butter and sugar to a cream.
• 1:51:48
  Speaker 8: Add the yolks of the eggs, the milk, and half
• 1:51:51
  Speaker 8: the flour. Mix well with the whites of the eggs,
• 1:51:55
  Speaker 8: beaten to a staunch snow, and add the remainder of
• 1:51:59
  Speaker 8: the flour. Bake in waff irons, well greased and heated.
• 1:52:04
  Speaker 8: When baked, the tops may be dusted well with fine sugar,
• 1:52:08
  Speaker 8: or with the mixture sugar and powdered cinnamon. Forced meat balls.
• 1:52:15
  Speaker 8: Mix with one pound of chopped veal or other meat,
• 1:52:18
  Speaker 8: one egg, a little butter, one cup or less of
• 1:52:22
  Speaker 8: bread crumbs, moistening the whole with milk or the juice
• 1:52:26
  Speaker 8: of the stewed meat, season with summer savory, make into
• 1:52:31
  Speaker 8: small balls and fry brown beef tea. Take three pounds
• 1:52:37
  Speaker 8: of lean beef, chop as fine as coarse harmony and
• 1:52:41
  Speaker 8: put in a vessel, covering the meat with cold water.
• 1:52:45
  Speaker 8: Cover the vessel tightly and let boil for four hours,
• 1:52:50
  Speaker 8: carefully keeping the beef just covered with the water. Pass
• 1:52:54
  Speaker 8: through a colander, pressing out all the juice with a
• 1:52:57
  Speaker 8: potato masher, strain through a clock cloth, and add a
• 1:53:01
  Speaker 8: little salt. A glass of sherry wine decidedly improves beef tea.
• 1:53:08
  Speaker 8: Crab sandwich. Put one half pound boiled crab meat in
• 1:53:13
  Speaker 8: a mortar and pound to a smooth paste, adding the
• 1:53:17
  Speaker 8: juice of a lemon, season with salt and pepper with
• 1:53:21
  Speaker 8: a pinch of curry powder, and mix the paste well
• 1:53:24
  Speaker 8: with six ounces best butter. Cut slices of bread breadther thin,
• 1:53:29
  Speaker 8: trim off the crust and spread. Something about pork, the
• 1:53:35
  Speaker 8: kind to select and best mode of curing. The best
• 1:53:39
  Speaker 8: quality of pork is a matter of course, is that
• 1:53:42
  Speaker 8: fed and slaughtered in the country, corn or any kind
• 1:53:46
  Speaker 8: of grain fed or more especially milk fed pork, as
• 1:53:51
  Speaker 8: everyone knows who is not of the Hebrew faith, which
• 1:53:55
  Speaker 8: entirely ignores this when properly prepared well flavid oleaginous's production
• 1:54:02
  Speaker 8: and is fond of pork from the succulent sucking pig
• 1:54:06
  Speaker 8: de trusome and fresh spare rib unrivaled as a broil
• 1:54:11
  Speaker 8: to the broiled or boiled ham and side meat bacon
• 1:54:15
  Speaker 8: of the full grown porker is vastly superior to the
• 1:54:19
  Speaker 8: meat of the swap and garbage fed animal raised and
• 1:54:22
  Speaker 8: slaughtered in the city, more especially as the butchering of
• 1:54:26
  Speaker 8: hogs in San Francisco is at this time entirely monopolized
• 1:54:31
  Speaker 8: by the Chinese population, who seemed to have a warm side,
• 1:54:36
  Speaker 8: in fact a most devaulted affection for the hog, surpassing
• 1:54:40
  Speaker 8: even that of the bark trotters of the old sod,
• 1:54:43
  Speaker 8: but the traditional pet pig that ates drinks and slaves
• 1:54:48
  Speaker 8: with the old man, the old woman, and the childer.
• 1:54:53
  Speaker 8: Charles Lamb's account of the discovery of the delights of
• 1:54:56
  Speaker 8: roast pork and invention of that luxury by the chinaman
• 1:55:00
  Speaker 8: whose bamboo hoot was burned down in Raking his pig
• 1:55:05
  Speaker 8: semi cremated from the ashes burned his fingers, which naturally
• 1:55:10
  Speaker 8: clapping into his mouth to ease the pain, which was
• 1:55:13
  Speaker 8: changed to delight, causing John's torture smitten visage to assume
• 1:55:18
  Speaker 8: in an instant a broad grin of satisfaction at the
• 1:55:21
  Speaker 8: discovery is undoubtedly correct, or at least the love for
• 1:55:26
  Speaker 8: the pork exhibited by the heathen Chinese cannot reasonably be
• 1:55:31
  Speaker 8: accounted for in any other way. In order then, to
• 1:55:36
  Speaker 8: get the best article of pork, wholesome toothsome, and what
• 1:55:40
  Speaker 8: is most important of all, entirely free from any form
• 1:55:44
  Speaker 8: of disease or taint, great care should be taken to
• 1:55:48
  Speaker 8: make selections from the small lots fed and slaughtered in
• 1:55:51
  Speaker 8: the country, and brought into the city, most generally in
• 1:55:55
  Speaker 8: the fall season, and which are to be procured at
• 1:55:58
  Speaker 8: the stall or shaw of any reputable and reliable dealer.
• 1:56:04
  Speaker 8: Select a carcass of one hundred or less pounds, with
• 1:56:07
  Speaker 8: flesh hard and white and thin skin for salting, cut
• 1:56:12
  Speaker 8: in pieces six by eight inches, and, after having rubbed
• 1:56:16
  Speaker 8: thoroughly in the salt, neither too fine nor too coarse,
• 1:56:20
  Speaker 8: take a half barrel, sprinkle the bottom well with salt
• 1:56:24
  Speaker 8: and lay the pieces of pork in tightly. Then add
• 1:56:28
  Speaker 8: salt and follow with another layer of pork until the
• 1:56:31
  Speaker 8: whole is packed with salt sprinkled on top. Set in
• 1:56:36
  Speaker 8: a cool place, and after three or four days, make
• 1:56:40
  Speaker 8: a brine of boiling water with salt, which, when cool
• 1:56:44
  Speaker 8: should be sufficiently strong to float in egg Stir in
• 1:56:47
  Speaker 8: a half pound of brown sugar, Pour over the meat
• 1:56:50
  Speaker 8: sufficient to cover, and place on top a stone heavy
• 1:56:55
  Speaker 8: enough to keep the pork weighted down. Homemade lard. Home
• 1:57:01
  Speaker 8: made lard is undoubtedly the best, as well as cheapest.
• 1:57:05
  Speaker 8: If leaf is not to be had, take ten pounds
• 1:57:08
  Speaker 8: of solid white pork, as fat as possible, which is
• 1:57:12
  Speaker 8: quite as good, if not better, cut in pieces uniformly
• 1:57:16
  Speaker 8: the size of your finger, and put in a vessel
• 1:57:19
  Speaker 8: with the thick bottom one of iron is preferable, and
• 1:57:23
  Speaker 8: adding one pint of water put on the range. Keep
• 1:57:27
  Speaker 8: tightly covered until the water has evaporated in steam. When
• 1:57:31
  Speaker 8: leave off the cover, letting it cook slowly until the
• 1:57:35
  Speaker 8: scraps turn a light brown. When take off, and while
• 1:57:39
  Speaker 8: still warm, strain through a colander, pressing the scraps hard
• 1:57:43
  Speaker 8: with a potato masher. Pour the liquid into cans and
• 1:57:47
  Speaker 8: set away. The next day it will be found snow white, solid,
• 1:57:52
  Speaker 8: and of a fine and equal consistence, and for cooking
• 1:57:55
  Speaker 8: purposes quite as good as fresh churned butter. In making biscuits,
• 1:58:00
  Speaker 8: any kind of pastry, or frying eggs in frying lard,
• 1:58:05
  Speaker 8: keep a careful watch and see that it does not
• 1:58:08
  Speaker 8: scorch New Jersey sausage. Take the very best pork you
• 1:58:13
  Speaker 8: can get, one third fat and two thirds lean, and
• 1:58:17
  Speaker 8: chop on a block with a kitchen cleaver. One half chopped,
• 1:58:21
  Speaker 8: season with black pepper, salt and sage. Rub through a sieve,
• 1:58:26
  Speaker 8: and then finish the chopping. But do not cut the
• 1:58:29
  Speaker 8: meat too fine, as in that case the juice of
• 1:58:32
  Speaker 8: the meat will be lost. Make the mixed drop into
• 1:58:36
  Speaker 8: patties and fry on a common pan placed in the
• 1:58:40
  Speaker 8: oven of the stove, taking care not to cook them.
• 1:58:43
  Speaker 8: Hard veal is a good substitute for the lean pork
• 1:58:47
  Speaker 8: in making these sausages, which are much better if made
• 1:58:50
  Speaker 8: one day before cooking pot pie. The following I have
• 1:58:56
  Speaker 8: found the best manner of making any kind of pot pie.
• 1:59:00
  Speaker 8: White meat, such as chicken, quail, or nice veal, is
• 1:59:04
  Speaker 8: decidedly the best for the purpose. Stew the meat until tender,
• 1:59:09
  Speaker 8: inconsiderable liquid, as when you put into the paste much
• 1:59:13
  Speaker 8: of that will be absorbed. And making the paste, take
• 1:59:16
  Speaker 8: one quart of flour in two tablespoons of baking powder
• 1:59:20
  Speaker 8: rubbed well into the flour, one quarta pound butter or
• 1:59:24
  Speaker 8: sweet lard, and a little salt mixed with milk or
• 1:59:29
  Speaker 8: water into a soft dough roll one half an inch thick,
• 1:59:33
  Speaker 8: cut to size and lay in a steamer for fifteen
• 1:59:36
  Speaker 8: minutes to make light. Then put in and around the stew,
• 1:59:40
  Speaker 8: cooking slowly for ten minutes. Curried crab put into a
• 1:59:46
  Speaker 8: saucepan one quarter pound butter with a little flour, cook
• 1:59:50
  Speaker 8: together and stir till cool. Then add a jill of cream,
• 1:59:55
  Speaker 8: a little cayenne pepper, salt, and a dessert spoonful of
• 1:59:59
  Speaker 8: East Indian curry powder. Mix well together, and add one
• 2:00:04
  Speaker 8: pound boiled crab meat, chopped fine, stir well together, make
• 2:00:09
  Speaker 8: very hot and serve. The addition of a glass of
• 2:00:13
  Speaker 8: white wine adds to the flavor of this curry. To
• 2:00:17
  Speaker 8: toast bread, cut bread in slices one half an inch thick, first,
• 2:00:23
  Speaker 8: taking a thin crust from top bottom in size or
• 2:00:27
  Speaker 8: shave the loaf before cutting, Otherwise the crust will scorch
• 2:00:31
  Speaker 8: before the soft part is sufficiently toasted. Cream toast. To
• 2:00:37
  Speaker 8: make a delicious cream toast, mix well a teaspoonful of
• 2:00:41
  Speaker 8: cornstarch with a little cold milk and put in a
• 2:00:45
  Speaker 8: stewpan with a piece of butter the size of an egg.
• 2:00:49
  Speaker 8: Pour in hot milk and stir two minutes. Adding a
• 2:00:52
  Speaker 8: little salt. A little sugar is also in improvement, and
• 2:00:56
  Speaker 8: pour over the toast while hot fritters. Four eggs well beaten,
• 2:01:03
  Speaker 8: one quote of milk, one quote of flour, two teaspoonfuls
• 2:01:07
  Speaker 8: baking powder, one tablespoonful of sugar, and a little salt.
• 2:01:12
  Speaker 8: Cook in best lard, and serve with hard or liquid sauce,
• 2:01:17
  Speaker 8: highly flavored with California brandy or white wine hash. It
• 2:01:23
  Speaker 8: is a mistaken idea labored under by many that hash
• 2:01:27
  Speaker 8: can be made of waste material that would otherwise be
• 2:01:31
  Speaker 8: thrown away. This is a most excellent and palatable dish
• 2:01:35
  Speaker 8: if properly prepared. Take the shank or other parts of
• 2:01:40
  Speaker 8: good beef you may have at hand, and boil with
• 2:01:44
  Speaker 8: as little water as possible until quite tender, and let
• 2:01:49
  Speaker 8: stand until quite cold. Then take of potatoes that have
• 2:01:54
  Speaker 8: been peeled before boiling, one third the amount of the
• 2:01:57
  Speaker 8: meat used, and chopped moderately fine, adding plenty of pepper
• 2:02:02
  Speaker 8: and salt to taste. Next, chop two or three onions
• 2:02:06
  Speaker 8: fine and stew them in some of the liquid in
• 2:02:09
  Speaker 8: which the meat was boiled, dredging in a little flour,
• 2:02:13
  Speaker 8: and when thoroughly done, put in the hash and chop
• 2:02:16
  Speaker 8: and mix thoroughly. If you think the mass requires moistening,
• 2:02:21
  Speaker 8: add a little of the fat and juice. Put the
• 2:02:24
  Speaker 8: hole in a pan and bake in a quick oven
• 2:02:27
  Speaker 8: until slightly browned the top and bottom. Should you have
• 2:02:31
  Speaker 8: good corned beef, not too salt, it is very nice
• 2:02:36
  Speaker 8: made in this manner. Use the marrow from the bones.
• 2:02:39
  Speaker 8: In making hash hashed potatoes with eggs chopped fine, eight
• 2:02:47
  Speaker 8: or ten cold boiled potatoes. Heat a pan cast iron
• 2:02:51
  Speaker 8: is preferable quite hot. Put in butter the size of
• 2:02:55
  Speaker 8: an egg, and as soon as melt it, add the potatoes,
• 2:02:59
  Speaker 8: salt and pepper, slightly, stirring frequently, and when heated thoroughly,
• 2:03:05
  Speaker 8: stir in four well beaten eggs. Serve on a hot
• 2:03:09
  Speaker 8: dish baked macaroni. Break the macaroni rather short, wash and
• 2:03:15
  Speaker 8: put in salted water. Boil about twenty minutes. Drain off
• 2:03:20
  Speaker 8: the water, replace it with a cup of good milk
• 2:03:23
  Speaker 8: and one tablespoon of best butter, and as soon as
• 2:03:27
  Speaker 8: boiling hot, put in a baking dish. If you like cheese,
• 2:03:31
  Speaker 8: grate over it. The Best California article old cheese should
• 2:03:36
  Speaker 8: never be used and baked to a light brown. A
• 2:03:40
  Speaker 8: stewed macaroni omit the baking and the cheese.
• 2:03:43
  Speaker 4: If you like.
• 2:03:45
  Speaker 8: Drawn butter. To make drawn butter, take two tablespoons of
• 2:03:50
  Speaker 8: flour good butter the size of an egg, a little milk,
• 2:03:54
  Speaker 8: and make to a smooth paste. Then work in slowly
• 2:03:58
  Speaker 8: one half pint of water until the flour is cooked.
• 2:04:02
  Speaker 8: Season to taste. The foregoing will be found in good
• 2:04:06
  Speaker 8: basis for nearly all hot sauces for fish, beet, and
• 2:04:10
  Speaker 8: other vegetables, as well as for puddings. Spiced currants two
• 2:04:17
  Speaker 8: boxes of currants, washed and stemmed, three pounds sugar, one
• 2:04:22
  Speaker 8: tablespoonful all spice, one tablespoonful of clothes, one tablespoonful cinnamon.
• 2:04:30
  Speaker 8: Boil half an hour. End of Section ten, Section eleven
• 2:04:43
  Speaker 8: of Clayton's Quaker cookbook. This is a lirivox recording. All
• 2:04:48
  Speaker 8: livervox recordings are in the public domain. For more information
• 2:04:53
  Speaker 8: or to volunteer, please visit LibriVox dot org. Clayton's Quaker
• 2:04:59
  Speaker 8: Cookbook by H. J. Clayton, Miscellaneous, Part three, The Best
• 2:05:07
  Speaker 8: method of canning fruits. There are various modes of canning fruits,
• 2:05:12
  Speaker 8: almost every housekeeper having a method of her own. For
• 2:05:16
  Speaker 8: the benefit of those who are at loss in this particular,
• 2:05:20
  Speaker 8: we give the following mode, which we fully endorse is
• 2:05:24
  Speaker 8: the best within our knowledge, made use by Missus George W.
• 2:05:29
  Speaker 8: Ladd of Bradford, Massachusetts, whose fruits prepared in this way
• 2:05:34
  Speaker 8: have repeatedly taken the first premium at the agricultural fair
• 2:05:39
  Speaker 8: held in the Old Bay State. This lady certainly deserves
• 2:05:43
  Speaker 8: the thanks of all interested in this important matter for
• 2:05:47
  Speaker 8: her liberality in giving the public the benefit of her
• 2:05:51
  Speaker 8: knowledge and experience in this line, as detailed in the
• 2:05:55
  Speaker 8: following published in the New York Graphic of August fifth, efteenth,
• 2:06:00
  Speaker 8: eighteen eighty three. As the season of ripe fruit advances,
• 2:06:06
  Speaker 8: I prepare such quantities of syrup as I think I
• 2:06:09
  Speaker 8: may need. In this way, three pounds of granulated sugar
• 2:06:13
  Speaker 8: to one gallon of water and boil twenty minutes. This
• 2:06:18
  Speaker 8: I put in glass jars when cool, and set away
• 2:06:22
  Speaker 8: for future use. Peaches, quinces, pears, apples, plums, pine apples, rhubarb, crab, apples,
• 2:06:31
  Speaker 8: and in fact all fruits of this kind. I peel
• 2:06:36
  Speaker 8: quarter and place in a dish of cold water to
• 2:06:39
  Speaker 8: prevent discoloration until I have prepared enough to fill a jar.
• 2:06:44
  Speaker 8: I then pack them solid as possible in a jar,
• 2:06:48
  Speaker 8: and then fill the jar with the syrup previously prepared.
• 2:06:52
  Speaker 8: I then place the wire stand in the bottom of
• 2:06:55
  Speaker 8: my preserving kettle on which to place the jar. Then
• 2:06:59
  Speaker 8: fill the cattle with cold water until the jar is
• 2:07:02
  Speaker 8: two thirds covered. Leave the jar open, but cover the
• 2:07:06
  Speaker 8: kettle and boil until the fruit is sufficiently soft. Have
• 2:07:10
  Speaker 8: ready a little boiling syrup if needed to fill the
• 2:07:14
  Speaker 8: jar full to overflowing. Then place the rubber band around
• 2:07:19
  Speaker 8: the neck of the jar and screw the cover on
• 2:07:22
  Speaker 8: as tightly as possible. Then, in from three to five minutes,
• 2:07:27
  Speaker 8: give the cover another turn in order to be sure
• 2:07:30
  Speaker 8: it is airtight, and you will have no mortal trouble
• 2:07:34
  Speaker 8: with it. I use Mason's jars with metallic porcelain covers.
• 2:07:41
  Speaker 8: Preparing quinces for canning or preserving. Quinces for canning or
• 2:07:46
  Speaker 8: preserving should be kept in a dry place for thirty
• 2:07:49
  Speaker 8: days after taking from the trees in order to give
• 2:07:53
  Speaker 8: them richness and flavor. Peel and cut to the proper size,
• 2:07:58
  Speaker 8: carefully saving skin and cores. Put the last named in
• 2:08:03
  Speaker 8: a porcelain kettle and boil until quite tender when strained
• 2:08:08
  Speaker 8: through a cotton bag. Afterwards, put the juice back in
• 2:08:12
  Speaker 8: the kettle and ant sugar as directed in the directions
• 2:08:16
  Speaker 8: for canning fruit. Boil slowly for half an hour, taking
• 2:08:20
  Speaker 8: off the scum as it rises. Then set aside to
• 2:08:24
  Speaker 8: cool and can the fruit is directed in the receipt
• 2:08:27
  Speaker 8: for canning Clayton's Malmouth Sauce. In making this delightful ketchup,
• 2:08:35
  Speaker 8: take twenty five pounds of fresh or two eight pound
• 2:08:38
  Speaker 8: cans of tomatoes and slice not too thin, adding five
• 2:08:43
  Speaker 8: medium sized onions cut fine. Put these with plenty of
• 2:08:48
  Speaker 8: salt in a porcelain kettle, adding with a handful of
• 2:08:52
  Speaker 8: hot green peppers or a less quantity if dried. One
• 2:08:56
  Speaker 8: ounce of white ginger, chopped fine, one ounce of horse
• 2:09:01
  Speaker 8: radish and one half ounce each of ground cloves and allspice,
• 2:09:06
  Speaker 8: and one lemon with seeds removed and cut small. After
• 2:09:11
  Speaker 8: letting these boil for three hours or through a sieve,
• 2:09:14
  Speaker 8: and return to the kettle, along with a pint of
• 2:09:17
  Speaker 8: wine vinegar, two tablespoon sugar, two of good mustard, a
• 2:09:22
  Speaker 8: tea cupful of challenge of wichstersh ear sauce and let
• 2:09:26
  Speaker 8: boil for two or three minutes and set off to
• 2:09:31
  Speaker 8: prevent fermentation. Stir in a tea cupful of high proof
• 2:09:35
  Speaker 8: California brandy. If too thick when cold, reduced with vinegar.
• 2:09:42
  Speaker 8: Two prepared mustard for the table. Take one half pound
• 2:09:46
  Speaker 8: best mustard and enough wine vinegar, mixed with one third
• 2:09:50
  Speaker 8: boiling water, one large teaspoonful of salt, one teaspoonful of sugar,
• 2:09:56
  Speaker 8: juice of half a lemon and mixed with a thin
• 2:09:59
  Speaker 8: ba and put in a common glass jar and keep
• 2:10:03
  Speaker 8: stop tight. If fuel mustard is used treated in this way,
• 2:10:08
  Speaker 8: it will keep good for months. If you desire the
• 2:10:12
  Speaker 8: best article of mustard, I think er Dirkey in Companies
• 2:10:16
  Speaker 8: is the best I have ever used, although Coleman's ranks
• 2:10:20
  Speaker 8: equally high. If you can get the genuine unadulterated article,
• 2:10:26
  Speaker 8: which can be had by procuring Cross and Blackwell's London brand,
• 2:10:31
  Speaker 8: for which Messes Richards and Harrison are the San Francisco agents.
• 2:10:37
  Speaker 8: Mint sauce into a tea cupful of hot vinegar and
• 2:10:41
  Speaker 8: which has been dissolved sufficient sugar to make slightly sweet.
• 2:10:46
  Speaker 8: Add a handful of mint chopped quite fine serve. Hot
• 2:10:52
  Speaker 8: eggs ought never be poached. Poached eggs are always tasteless
• 2:10:57
  Speaker 8: and also unhealthy, going to the album and going into
• 2:11:01
  Speaker 8: the water into which they are dropped, giving it a
• 2:11:04
  Speaker 8: white and milky appearance, taking away a portion of the
• 2:11:08
  Speaker 8: richness which should remain in the egg, rendering it indigestible
• 2:11:14
  Speaker 8: and of course unwholesome. Sunnyside roast. Select a good tender
• 2:11:21
  Speaker 8: piece either of beef or mutton. Veal and pork can
• 2:11:24
  Speaker 8: also be nicely roasted in the same way. Place in
• 2:11:28
  Speaker 8: your iron saucepan or pot, one table spoonful of good
• 2:11:33
  Speaker 8: lard or half as much butter, and an onion cut fine.
• 2:11:38
  Speaker 8: Let your onion fry to a light brown, and put
• 2:11:41
  Speaker 8: in your meat first, having washed, dried and salted it,
• 2:11:46
  Speaker 8: put the cover on and let stand until it is
• 2:11:49
  Speaker 8: pretty well browned, then add water unless in danger of burning.
• 2:11:54
  Speaker 8: Add only enough water from time to time to keep
• 2:11:58
  Speaker 8: it from burning. Turn it frequently so that it may
• 2:12:01
  Speaker 8: brown on all sides. When tender, it will come forth
• 2:12:06
  Speaker 8: brown and juicy. Just before serving, see that there is
• 2:12:10
  Speaker 8: enough water for gravy. If there is not, you can
• 2:12:14
  Speaker 8: take out the meat and add enough but not too much,
• 2:12:17
  Speaker 8: hot water, and then pour it over the meat. Clayton
• 2:12:22
  Speaker 8: Spanish omelet, chop into dice, one quarter pound of breakfast bacon,
• 2:12:28
  Speaker 8: a small tomato, four mushrooms, mince very fine, a small onion,
• 2:12:33
  Speaker 8: add pepper to taste. Put in a frying pan and
• 2:12:36
  Speaker 8: cook slowly until the lean is done. Take off and
• 2:12:40
  Speaker 8: put in a warm place to keep hot. This is
• 2:12:44
  Speaker 8: sufficient for six eggs plain omelet. Beat the yolks and
• 2:12:49
  Speaker 8: white of eight eggs separately until light, then beat together.
• 2:12:54
  Speaker 8: Add a little salt in one tablespoonful cream. Have in
• 2:12:58
  Speaker 8: the pan a piece of butter, and, when boiling hot,
• 2:13:02
  Speaker 8: pour in the omelet and shake until it begins to stiffen.
• 2:13:06
  Speaker 8: Then let it brown full double and serve hot. Clam fritters.
• 2:13:13
  Speaker 8: Sift into an earthen dish. Three spoonfuls flour and one
• 2:13:17
  Speaker 8: half teaspoonful baking powder. Add to this a little of
• 2:13:22
  Speaker 8: the clam juice, one half a cup of cream and
• 2:13:25
  Speaker 8: two eggs well beaten. Mince a pint of clams and
• 2:13:30
  Speaker 8: mix with the batter. Put two or three spoonfuls of
• 2:13:33
  Speaker 8: lard into a frying pan, and when boiling, drop in
• 2:13:38
  Speaker 8: the batter by spoonfuls to fry. After frying a minute,
• 2:13:43
  Speaker 8: take from the pan, Drain and serve fried tripe. If
• 2:13:49
  Speaker 8: the tripe is boiled tender, cut in pieces two inches square,
• 2:13:54
  Speaker 8: season with salt and pepper, and dip in a batter
• 2:13:56
  Speaker 8: made of eggs, milk, and flour, and fry in sweet
• 2:14:00
  Speaker 8: lard or drippings from roast or corned beef, ringed potatoes.
• 2:14:07
  Speaker 8: Peel large potatoes, cut them round and round as you
• 2:14:10
  Speaker 8: would pere an apple. Fry in the best lard until
• 2:14:14
  Speaker 8: a light brown. Sprinkle with salt, and serve hot new
• 2:14:19
  Speaker 8: potatoes boiled. Wash and rub new potatoes with a coarse towel.
• 2:14:24
  Speaker 8: Drop and boil in water, and boil until done, taking
• 2:14:28
  Speaker 8: care that they are not over boiled. Have ready in
• 2:14:32
  Speaker 8: a saucepan some milk or cream with butter, a little
• 2:14:36
  Speaker 8: chopped parsley, pepper and salt. Drain the potatoes, add them
• 2:14:41
  Speaker 8: to the cream with a tea spoonful of corn starch
• 2:14:45
  Speaker 8: soaked in a little milk. Let it come to a
• 2:14:48
  Speaker 8: simmer and serve at once. Fry tomatoes. Take large smooth tomatoes,
• 2:14:55
  Speaker 8: cut them in slices one half an inch thick, Dip
• 2:14:59
  Speaker 8: in bread crumbs of cracker dust, and fry a light
• 2:15:02
  Speaker 8: brown in half lard and half butter. Squash and corn
• 2:15:08
  Speaker 8: Spanish style. Take three small summer squashes and three ears
• 2:15:13
  Speaker 8: of corn. Chop the squashes and cut the corn from
• 2:15:16
  Speaker 8: the cobs. Put into a saucepan a spoonful of lard
• 2:15:21
  Speaker 8: or butter, and when very hot and onion, fry a little.
• 2:15:25
  Speaker 8: Add the corn and squash, one tomato and one green pepper,
• 2:15:30
  Speaker 8: cut small, and salt to taste. Cover closely, and stir
• 2:15:34
  Speaker 8: frequently to prevent scorching. Pickles. To make mixed pickles, cut
• 2:15:40
  Speaker 8: small cucumbers crosswise in about four pieces, onions, if not
• 2:15:45
  Speaker 8: very small, in two, and peppers if the ordinary size,
• 2:15:49
  Speaker 8: in four pieces. Should you have green tomatoes, cut them small.
• 2:15:54
  Speaker 8: Use a less amount of onions and peppers than cucumbers.
• 2:15:58
  Speaker 8: Mix all together with a few bay leaves. Next, take
• 2:16:02
  Speaker 8: a tub or keg, and, having covered the bottom with
• 2:16:06
  Speaker 8: fine salt, put on a layer of pickles, adding alternate
• 2:16:10
  Speaker 8: layers of each, leaving that of salt on top. Cover
• 2:16:15
  Speaker 8: with the cotton cloth, and lay on a stone or
• 2:16:18
  Speaker 8: wooden weight. Let them remain three days. Then take out,
• 2:16:22
  Speaker 8: rinse in cold water, but do not soak, and put
• 2:16:26
  Speaker 8: them in a basket or sack to drain for twelve hours.
• 2:16:30
  Speaker 8: Have ready plenty of California wine vinegar, made hot but
• 2:16:34
  Speaker 8: not boiling, adding the following cloves, allspice, green ginger, and
• 2:16:41
  Speaker 8: whole mustard seed with one coffee cup sugar. When the
• 2:16:45
  Speaker 8: vinegar is at scalding heat, pour over the pickles and
• 2:16:49
  Speaker 8: cover nice Picklet take four nice cabbages chopped fine, one
• 2:16:57
  Speaker 8: quart onions chopped fine, two quartz or sufficient to cover
• 2:17:02
  Speaker 8: the mixture best wine vinegar, adding two tablespoonfuls each of
• 2:17:08
  Speaker 8: ground mustard, black pepper, cinnamon, celery, salt, one of mace,
• 2:17:14
  Speaker 8: and one coffee cup sugar. Pack the cabbages and onions
• 2:17:18
  Speaker 8: in alternate layers, with a little fine salt between, and
• 2:17:22
  Speaker 8: let stand until next day. Then scald the vinegar with
• 2:17:26
  Speaker 8: the spices and sugar, and pour over the cabbages and onions.
• 2:17:31
  Speaker 8: Repeat this the next day, and on the third heat
• 2:17:35
  Speaker 8: the whole scalding hot. Let it cool and put in
• 2:17:39
  Speaker 8: jars when it is fit for use at once. Pickled tripe.
• 2:17:45
  Speaker 8: Pickled tripe is very nice, and that sold by John
• 2:17:49
  Speaker 8: Bale in the California market, which is cleaned by steam
• 2:17:53
  Speaker 8: process and is quite tender and unsalted, is a superior
• 2:17:57
  Speaker 8: article to prepare for pickling. Cut in pieces about four
• 2:18:02
  Speaker 8: inches square, save five or six pounds. Put into a kettle,
• 2:18:07
  Speaker 8: cover with boiling water, adding a handful of salt. Let's
• 2:18:11
  Speaker 8: stand fifteen minutes, take out and drain, keeping warm. Mix
• 2:18:17
  Speaker 8: one fourth water with the best wine vinegar, to which
• 2:18:20
  Speaker 8: add clothes, allspice and mace with one tea cupful of sugar.
• 2:18:26
  Speaker 8: Heat and pour over the tripe, and set away to cool.
• 2:18:31
  Speaker 8: Tripe prepaid in this way is the best for broiling
• 2:18:34
  Speaker 8: or frying. To cook grouse or prairie chicken, the best
• 2:18:39
  Speaker 8: way I have found for cooking this delicious game bird
• 2:18:42
  Speaker 8: is first, after cleaning, to cut off the wings and legs.
• 2:18:47
  Speaker 8: As with the bag, these parts are of little account. Next,
• 2:18:53
  Speaker 8: split the birds in the center, taking out the breastbone,
• 2:18:57
  Speaker 8: and you have two heavy pieces. If the bird is large,
• 2:19:01
  Speaker 8: divide again. Do not wash, but wipe with a damp cloth,
• 2:19:07
  Speaker 8: season with pepper and salt, and broil with butter quite rare.
• 2:19:11
  Speaker 8: Then lay in a porcelain lined pan with butter and
• 2:19:15
  Speaker 8: currant or grape jelly, adding a little cayenne pepper and
• 2:19:19
  Speaker 8: a small quantity of port or white wine. Venison steak
• 2:19:24
  Speaker 8: may be cooked in the same manner. Brains and sweetbreads.
• 2:19:29
  Speaker 8: When properly prepared, the brains of calves and sheep form
• 2:19:33
  Speaker 8: a very inviting dish. Lay fresh brains in cold salted
• 2:19:38
  Speaker 8: water for fifteen minutes, then put them in boiling water
• 2:19:42
  Speaker 8: and parboiled for ten minutes. After cleaning off the outer
• 2:19:47
  Speaker 8: membrane for frying, split them and season with salt and pepper,
• 2:19:52
  Speaker 8: and run them through egg beaten with a little milk.
• 2:19:56
  Speaker 8: Roll them in cracker dust and fry to a light
• 2:19:59
  Speaker 8: brown in equal parts of sweet lard and butter. The
• 2:20:03
  Speaker 8: stewed brains cut half the size for frying and put
• 2:20:06
  Speaker 8: in a stewpan with a lump of butter, pepper and salt,
• 2:20:11
  Speaker 8: a little water or soup stalk, and one half an onion,
• 2:20:16
  Speaker 8: chopped fine and stewed tender. Add this and cook slowly
• 2:20:20
  Speaker 8: for a few minutes. When put in two or three
• 2:20:23
  Speaker 8: spoonfuls of milk or cream. Add a little white wine
• 2:20:27
  Speaker 8: or juice of lemon. Sweetbreads may be cooked in the
• 2:20:31
  Speaker 8: same manner stewed spear ribs of pork. Cut the ribs
• 2:20:36
  Speaker 8: in pieces of a finger's length and a width of
• 2:20:39
  Speaker 8: two fingers. Put in the kettle with two onions, salt
• 2:20:42
  Speaker 8: and pepper, and cover with cold water. Let them stew
• 2:20:46
  Speaker 8: slowly for two hours, and then put in three potatoes
• 2:20:50
  Speaker 8: two purple topped turnips which have been peeled and cut
• 2:20:54
  Speaker 8: and left in cold water at least two hours. Also
• 2:20:58
  Speaker 8: add two tomatoes. This stew must have plenty of gravy,
• 2:21:03
  Speaker 8: which can be made by working a little flour in
• 2:21:05
  Speaker 8: butter with a few spoonfuls of rich milk, cooking five minutes.
• 2:21:11
  Speaker 8: An Irish stew may be made in the foregoing manner
• 2:21:14
  Speaker 8: by substituting ribs of mutton broiled oysters. In order to
• 2:21:21
  Speaker 8: broil oysters properly, take those of the largest size, Drain
• 2:21:26
  Speaker 8: and dry in a cloth, and lay carefully on a
• 2:21:29
  Speaker 8: nice wire gridiron that will hold them tight, sprinkle slightly
• 2:21:34
  Speaker 8: with salt and pepper, and put them over good clear
• 2:21:37
  Speaker 8: fire for a short time, and turn, taking care not
• 2:21:41
  Speaker 8: to broil too much. Serve with the best butter on
• 2:21:45
  Speaker 8: a hot dish. End of Section eleven Section twelve of
• 2:21:55
  Speaker 8: Clayton's Quaker cook Fook. This is a liberal Vox recording.
• 2:22:01
  Speaker 8: All LibriVox recordings are in the public domain. For more
• 2:22:05
  Speaker 8: information or to volunteer, please visit LibriVox dot org. Clayton's
• 2:22:11
  Speaker 8: Quaker Cookbook by H. J. Clayton. Miscellaneous, Part four. Pumpkin
• 2:22:20
  Speaker 8: or squash custard. Take enough pumpkin or squash to make
• 2:22:23
  Speaker 8: one quart. When cooked and after it is boiled or steamed,
• 2:22:28
  Speaker 8: rubbed through a sieve, and work in three eggs, well
• 2:22:31
  Speaker 8: beaten with rich milk sufficient to make the proper consistence,
• 2:22:36
  Speaker 8: adding sugar to taste, season with ginger and allspice, and
• 2:22:40
  Speaker 8: baking cups of dishes to a nice brown. May be
• 2:22:44
  Speaker 8: eaten hot, but is better cold. Fig pudding take one
• 2:22:50
  Speaker 8: pint grated breadcrumbs, one cup suet, one cup brown sugar,
• 2:22:55
  Speaker 8: two eggs, and one half pound of fresh figs. Wash
• 2:22:59
  Speaker 8: the figs in warm water and dry in a cloth.
• 2:23:04
  Speaker 8: Chop the suet and figs together and add the other ingredients,
• 2:23:09
  Speaker 8: also one nutmeg grated, Put in a mold or floured
• 2:23:13
  Speaker 8: bag and boil three hours. Serve with hard sauce. Fried apples.
• 2:23:20
  Speaker 8: Take six good cooking apples, cut in slices one quarter
• 2:23:24
  Speaker 8: of an inch thick. Have a pan of fresh hot
• 2:23:27
  Speaker 8: lard reddy, drop the slices in and fried brown Sprinkle
• 2:23:32
  Speaker 8: a little sugar over them, and serve hot. Clayton's oyster stew.
• 2:23:38
  Speaker 8: In my long experience, I have found that the best
• 2:23:41
  Speaker 8: way to stew oysters is, after having saved all the
• 2:23:45
  Speaker 8: juice of the oysters, to put in a stew pan
• 2:23:48
  Speaker 8: with a little boiling water and a good lump of butter,
• 2:23:52
  Speaker 8: worked in a little flour, adding pepper and salt. Let
• 2:23:57
  Speaker 8: these boil for two minutes, long enough to cook the flour.
• 2:24:02
  Speaker 8: Then put in the oysters, and the moment the stew
• 2:24:05
  Speaker 8: boils up again at a little sweet cream or country milk,
• 2:24:09
  Speaker 8: and when it boils, the stew is cooked and should
• 2:24:12
  Speaker 8: be set away from a hot fire. Cooked in this way,
• 2:24:16
  Speaker 8: good oysters will never be tough and tasteless, as is
• 2:24:20
  Speaker 8: too often the case. Boiled celery cut the white stalks
• 2:24:25
  Speaker 8: of celery the length of asparagus. Boil in its little
• 2:24:29
  Speaker 8: salted water is possible until quite tender. The root cut
• 2:24:34
  Speaker 8: in slices is equally good dressed with drawn butter made
• 2:24:38
  Speaker 8: with the water in which the celery was boiled. This
• 2:24:42
  Speaker 8: vegetable is said to be a sedative and antidote to
• 2:24:45
  Speaker 8: nervous stability. Selecting meats for a roast of beef, select
• 2:24:51
  Speaker 8: on the ribs nearest the point of the shoulder blade
• 2:24:54
  Speaker 8: running backward the steaks, choose that with the diamond bone
• 2:24:59
  Speaker 8: on either side. For chops of mutton or lamb, select
• 2:25:03
  Speaker 8: the rib For roasting, choose the loin or saddle, and
• 2:25:08
  Speaker 8: for boiling the leg of mutton, but not of lamb,
• 2:25:12
  Speaker 8: the latter being best roasted. For corned beef, select parts
• 2:25:17
  Speaker 8: commonly known as the navel and plate pieces, and next
• 2:25:21
  Speaker 8: best to these the brisket and rounds. Rebecca Jackson's rice
• 2:25:26
  Speaker 8: pudding take one quart of rich milk, three quarters of
• 2:25:30
  Speaker 8: a coffee cup of rice, well washed, and a lump
• 2:25:34
  Speaker 8: of butter the size of an egg, and one nutmeg.
• 2:25:38
  Speaker 8: This pudding must be made quite sweet and without eggs.
• 2:25:43
  Speaker 8: Bake three hours in a moderate oven, stirring occasionally the
• 2:25:47
  Speaker 8: first hour. Bake until the top is a dark brown,
• 2:25:51
  Speaker 8: to be eaten cold. This pudding, which was a common
• 2:25:55
  Speaker 8: dish in the last century, was generally baked on Saturday
• 2:25:58
  Speaker 8: for Sunday's Deserve Bread and butter pudding to one quart
• 2:26:04
  Speaker 8: of milk and three or four eggs, well beaten, was
• 2:26:07
  Speaker 8: sugar enough to make rather sweet, and season with nutmeg
• 2:26:11
  Speaker 8: or cinnamon. Put in a baking dish and covered with
• 2:26:14
  Speaker 8: slices of nice bread, buttered on both sides. Bake until
• 2:26:19
  Speaker 8: the bread is nicely browned, taking care, however, not to
• 2:26:24
  Speaker 8: bake too much, which would make it watery. Good either
• 2:26:28
  Speaker 8: hot or cold. Codfish cakes. Pick boiled codfish in small bits,
• 2:26:35
  Speaker 8: adding equal quantities of mashed potato and fish with two
• 2:26:39
  Speaker 8: eggs well beaten, seasoning with black pepper, and rolled in
• 2:26:43
  Speaker 8: a little flour the shape of a small cake. Fry
• 2:26:48
  Speaker 8: in sweet lard or nice drippings to a nice brown
• 2:26:52
  Speaker 8: but not hard. Pickled grapes. Remove from white grapes all
• 2:26:57
  Speaker 8: imperfect and broken berries. Mind an earthen jar with grape leaves,
• 2:27:02
  Speaker 8: and fill with grapes to two quartz vinegar. Add one
• 2:27:06
  Speaker 8: pint white sugar, one half ounce ground cinnamon and one
• 2:27:10
  Speaker 8: quarter ounce cloves let vinegar and spices. Boil five minutes.
• 2:27:16
  Speaker 8: Then add the sugar and one moderately cool pour over
• 2:27:20
  Speaker 8: the grapes poised tomatoes. Peel and slice some large sized
• 2:27:26
  Speaker 8: tomatoes and put in a colander to drain. Cut in
• 2:27:30
  Speaker 8: small pieces, one pint of mushrooms, adding some minced parsley,
• 2:27:36
  Speaker 8: a slice of finely chopped ham, some summer savory thymes,
• 2:27:40
  Speaker 8: salt and cayenne pepper. But all these in a sauce
• 2:27:44
  Speaker 8: pan with some butter and one half cup of water.
• 2:27:49
  Speaker 8: Boil together ten or fifteen minutes and set away to cool.
• 2:27:53
  Speaker 8: Have ready some fine bread crumbs. Add to them, seasoning
• 2:27:57
  Speaker 8: and the yolks of two or three well beaten eggs.
• 2:28:01
  Speaker 8: Mix the mushrooms and tomatoes together, pour into a baking
• 2:28:05
  Speaker 8: dish or portion of it. Then sprinkle over it a
• 2:28:08
  Speaker 8: layer of the bread crumbs and add the remainder of
• 2:28:12
  Speaker 8: the tomatoes. Cover with bread crumbs and put some bits
• 2:28:16
  Speaker 8: of butter on top. Bake half an hour in a
• 2:28:19
  Speaker 8: well heated oven. Broiled flounders or smelts. Have medium sized
• 2:28:25
  Speaker 8: flounders or smelts cleaned with as little cutting as possible.
• 2:28:29
  Speaker 8: Wash thoroughly in salted water and dry on a towel.
• 2:28:34
  Speaker 8: Mix in a sauce of three tablespoonfuls of olive oil
• 2:28:37
  Speaker 8: and one of vinegar with salt and pepper. Score the
• 2:28:42
  Speaker 8: sides of the fish at intervals of an inch with
• 2:28:44
  Speaker 8: a sharp knife, and rub all over with the mixture
• 2:28:48
  Speaker 8: of oil, vinegar and seasoning. Place them between the bars
• 2:28:52
  Speaker 8: of a buttered gridiron, and broil a light brown over
• 2:28:56
  Speaker 8: a moderate fire. Onions. There is no more healthy vegetable
• 2:29:01
  Speaker 8: or article of diet in general use than onions. Taken regularly,
• 2:29:07
  Speaker 8: they greatly promote the health of the lungs in the
• 2:29:10
  Speaker 8: gestive organs. Used in a cooked either fried, roasted, or boiled,
• 2:29:16
  Speaker 8: or in a raw state, their virtues are marked and beneficial.
• 2:29:20
  Speaker 8: They are among the most popular of old time remedies
• 2:29:23
  Speaker 8: for coals, having the advantage of always being readily procured,
• 2:29:28
  Speaker 8: and it is said that affections of the lungs and
• 2:29:30
  Speaker 8: liver have enlargely benefited and even cured by a free
• 2:29:35
  Speaker 8: use of this palatable esculent. They are also resorted to
• 2:29:40
  Speaker 8: as a sedative and remedy for sleeplessness. Singing fowls. The
• 2:29:47
  Speaker 8: best mode I have ever followed for singing fowls is
• 2:29:51
  Speaker 8: for two or three tablespoonfuls of alcohol in a tin
• 2:29:55
  Speaker 8: dish and light with a match, thus making a large
• 2:29:58
  Speaker 8: flame without small that is apt to injure the flavor
• 2:30:02
  Speaker 8: of the bird. The secret of tests of taste and flavor.
• 2:30:08
  Speaker 8: The correct test of coffee or tea is to make
• 2:30:11
  Speaker 8: use of a thin china or delft ware cup, by
• 2:30:14
  Speaker 8: which the lips are brought close together, while a thicker
• 2:30:18
  Speaker 8: cup would separate them widely apart. In testing the quality
• 2:30:22
  Speaker 8: and flavor of wines, that thinnest quality of glasses for
• 2:30:26
  Speaker 8: the same reason essentially requisite. Our grandmothers, who lived a
• 2:30:31
  Speaker 8: hundred years ago understood the philosophy of this when they
• 2:30:34
  Speaker 8: expressed the opinion that it was only possible to get
• 2:30:38
  Speaker 8: the true taste, fine flavor, and delicate aroma of tea
• 2:30:42
  Speaker 8: by drinking it out of a china cup. How to
• 2:30:46
  Speaker 8: choose whear for ranges. In selecting wear for a range,
• 2:30:51
  Speaker 8: a special care should be taken to see that the
• 2:30:53
  Speaker 8: bottoms of all the cooking utensils are perfectly level, for
• 2:30:58
  Speaker 8: if convex, they will variably burned in the center. An
• 2:31:02
  Speaker 8: iron grating or grid iron one quarter of an inch
• 2:31:06
  Speaker 8: in depth placed between the pan and the top of
• 2:31:09
  Speaker 8: the range will be found highly useful while cooking, as
• 2:31:13
  Speaker 8: this increases the heat and lessens the liability of burning.
• 2:31:18
  Speaker 8: Drying herbs for seasoning, all herbs should be gathered just
• 2:31:22
  Speaker 8: before blossoming and dried in the shade or in a dark,
• 2:31:26
  Speaker 8: dry room, as exposure to the sun both takes away
• 2:31:29
  Speaker 8: flavor and color. When perfectly dry, put in a clean
• 2:31:34
  Speaker 8: sack and hang in a dry room or loft. When
• 2:31:37
  Speaker 8: wanted for use, rubbed through a sieve. Herbs treated in
• 2:31:42
  Speaker 8: this way, if left dry, will retain their strength and
• 2:31:45
  Speaker 8: remain perfectly good for years. As long as the outer
• 2:31:49
  Speaker 8: membrane of the leaves remains unbroken, the aroma cannot escape.
• 2:31:55
  Speaker 8: To destroy roaches, flies, and ants, take fifteen cents worth
• 2:32:00
  Speaker 8: the powdered borax and a small bottle of Persian insect powder,
• 2:32:04
  Speaker 8: and mix thoroughly together. In order to use successfully, Take
• 2:32:09
  Speaker 8: a feather from the wing of a turkey or goose
• 2:32:12
  Speaker 8: by the quill, and dipping the feather end in the powder,
• 2:32:16
  Speaker 8: spring the feather as a bow. In this way you
• 2:32:19
  Speaker 8: can thoroughly rid the room of flies before using on roaches,
• 2:32:24
  Speaker 8: set the doors wide open, as they will start for
• 2:32:27
  Speaker 8: the open air. Generally, however, dying on the way to rid,
• 2:32:33
  Speaker 8: cupboards or closets of ants sprinkle wherever these minute pests
• 2:32:38
  Speaker 8: most do congregate. An easy and cheap remedy to rid
• 2:32:42
  Speaker 8: pre in trees of cockroaches is said to be fresh
• 2:32:45
  Speaker 8: cucumber pearings laid in their haunts. We have never tested
• 2:32:50
  Speaker 8: this remedy, but can vouch for the efficacy of the
• 2:32:53
  Speaker 8: above mentioned compound. To cling tinware, the best thing for
• 2:32:58
  Speaker 8: cleaning tinare is common soda. Dampen the cloth, dip it
• 2:33:03
  Speaker 8: in the soda, rub the whale briskly, after which white
• 2:33:07
  Speaker 8: dry iron rust. Iron rust may be removed by a
• 2:33:12
  Speaker 8: little salt mixed with lemon juice, put in the sun,
• 2:33:16
  Speaker 8: and if necessary, use two applications mildew. An all time
• 2:33:22
  Speaker 8: and effectual remedy for mildew is to dip the steamed
• 2:33:25
  Speaker 8: cloth in buttermilk and lay in the sun. Oysters roasted
• 2:33:30
  Speaker 8: on chafing dish. Take largest oysters and put in the
• 2:33:34
  Speaker 8: chafing dish in their own liquor, season with red or
• 2:33:38
  Speaker 8: black pepper, adding plenty of good butter, with a little
• 2:33:42
  Speaker 8: wish dish, ere sauce or walnut cats up after roasting,
• 2:33:47
  Speaker 8: taking care not to roast too much. Serve on buttered
• 2:33:51
  Speaker 8: toast codfish family style. After the fish has been soaked
• 2:33:57
  Speaker 8: twelve hours, boil slowly for twenty five or thirty minutes,
• 2:34:01
  Speaker 8: or until it will break up nicely. Then pick all
• 2:34:04
  Speaker 8: the bones out, but do not pick the fish too fine.
• 2:34:08
  Speaker 8: Have ready three hard boiled eggs. Rub the yolks in
• 2:34:12
  Speaker 8: plenty of good butter. Put into the kettle enough milk
• 2:34:15
  Speaker 8: to heat the fish when hot. Stir in the butter
• 2:34:19
  Speaker 8: with the fish at the same time. Have potatoes peeled
• 2:34:23
  Speaker 8: and boiled, cut not too small, with the whites of
• 2:34:27
  Speaker 8: the eggs, cut small, season with pepper. Serve hot with
• 2:34:31
  Speaker 8: buttered toast at the bottom of the dish. Cod fish
• 2:34:35
  Speaker 8: in Philadelphia style. After soaking and boiling the fish, break
• 2:34:40
  Speaker 8: up small and picking out all the bones. Have ready
• 2:34:44
  Speaker 8: potatoes peeled and boiled equal to the amount of fish.
• 2:34:49
  Speaker 8: Put them in a wooden bowl or tray, pound or
• 2:34:52
  Speaker 8: mash well with a potato masher. Work the soft dough
• 2:34:57
  Speaker 8: with butter and well beaten eggs and milk or cream.
• 2:35:01
  Speaker 8: Season with pepperin salt. If salt is required, put in
• 2:35:05
  Speaker 8: a dish suitable is set on the table, and take
• 2:35:08
  Speaker 8: a few minutes are until light brown end a section.
• 2:35:14
  Speaker 1: Twelve Preface and introduction of Clayton's Quaker Cookbook. This is
• 2:35:26
  Speaker 1: a LibriVox recording. All LibriVox recordings are in the public domain.
• 2:35:31
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
• 2:35:37
  Speaker 1: Read by Larry Wilson. Clayton's Quaker Cookbook by H. J. Clayton,
• 2:35:42
  Speaker 1: being a practical treatise on the culinary art, adapted to
• 2:35:46
  Speaker 1: the tastes and wants of all classes, with plain and
• 2:35:49
  Speaker 1: easily understood directions for the preparation of every variety of
• 2:35:53
  Speaker 1: food in the most attractive forms, comprising the result of
• 2:35:57
  Speaker 1: a lifelong experience in catering to a most of highly
• 2:36:00
  Speaker 1: cultivated tastes.
• 2:36:02
  Speaker 2: Preface.
• 2:36:04
  Speaker 1: One of the sacred writers of the olden times is
• 2:36:07
  Speaker 1: reported to have said, of the making of many books,
• 2:36:10
  Speaker 1: there is no end. This remark will, to a great extent,
• 2:36:14
  Speaker 1: apply to the number of works published upon the all
• 2:36:17
  Speaker 1: important subject of cookery. The oft repeated saying attributed to
• 2:36:21
  Speaker 1: old sailors, that the Lord sends victuals and the opposite
• 2:36:25
  Speaker 1: party the cooks is familiar to all, notwithstanding the greater
• 2:36:30
  Speaker 1: number and variety of so called cookbooks extant. The author
• 2:36:33
  Speaker 1: of this treatise on the Culinary art thoroughly impressed with
• 2:36:36
  Speaker 1: the belief that there is ample room for one more
• 2:36:39
  Speaker 1: of a thoroughly practical and everyday life common sense character,
• 2:36:43
  Speaker 1: in every way adapted to the wants of the community
• 2:36:46
  Speaker 1: at large, and looking especially to the preparation of healthful, palatable,
• 2:36:51
  Speaker 1: appetizing and nourishing food, both plain and elaborately compounded, and
• 2:36:56
  Speaker 1: in the preparation of which the very best and at
• 2:36:59
  Speaker 1: the same time the most economical material is made use
• 2:37:02
  Speaker 1: of as vigor to present this new candidate for the
• 2:37:06
  Speaker 1: public approval. The preparation of this work embodies the result
• 2:37:10
  Speaker 1: of more than thirty years personal and practical experience. The author,
• 2:37:15
  Speaker 1: taking nothing for granted, has thoroughly tested the value and
• 2:37:19
  Speaker 1: entire correctness of every direction he is given in these pages,
• 2:37:23
  Speaker 1: while carefully catering to the varied tastes of the mass,
• 2:37:26
  Speaker 1: Everything of an unhealthful, deleterious, or even doubtful character has
• 2:37:31
  Speaker 1: been carefully excluded, and all directions are given in the
• 2:37:35
  Speaker 1: plainest style, so as to be readily understood and fully
• 2:37:39
  Speaker 1: comprehended by all classes of citizens. The writer, having been
• 2:37:43
  Speaker 1: born and brought up on a farm, and being in
• 2:37:46
  Speaker 1: his younger days of a delicate constitution, instead of joining
• 2:37:50
  Speaker 1: in the rugged work of the field, remained at home
• 2:37:53
  Speaker 1: to aid and assist his mother in the culinary labors
• 2:37:56
  Speaker 1: of the household. It was in this home school, in
• 2:37:59
  Speaker 1: its way a way one of the best in the world,
• 2:38:01
  Speaker 1: that he has acquired not only a practical knowledge of
• 2:38:04
  Speaker 1: what he desires to fully impart to others, but a
• 2:38:07
  Speaker 1: taste for the preparation in his most attractive forms, of
• 2:38:11
  Speaker 1: every variety of palatable and health giving food. It was
• 2:38:15
  Speaker 1: his early training in this homely school that induced him
• 2:38:18
  Speaker 1: to make this highly important matter an all absorbing theme
• 2:38:21
  Speaker 1: and the.
• 2:38:22
  Speaker 2: Subject of his entire life study.
• 2:38:24
  Speaker 1: His governing rule in this department has ever been the
• 2:38:27
  Speaker 1: injunction laid down by.
• 2:38:29
  Speaker 2: The Chief of the apostles.
• 2:38:31
  Speaker 1: Try all things, prove all things, and hold fast that
• 2:38:35
  Speaker 1: which is good. Introductory A brief history of the culinary
• 2:38:40
  Speaker 1: art and its principal methods. Cooking is defined to be
• 2:38:44
  Speaker 1: the art of dressing, compounding, and preparing food by.
• 2:38:48
  Speaker 2: The aid of heat.
• 2:38:49
  Speaker 1: Ancient writers upon the subject or of opinion that the
• 2:38:53
  Speaker 1: practice of this art followed immediately after the discovery of fire,
• 2:38:57
  Speaker 1: and that it was at first an invitation of the
• 2:38:59
  Speaker 1: natural price processes domestication and digestion. In proof of the
• 2:39:04
  Speaker 1: antiquity of this art, mitchen is made of it in
• 2:39:07
  Speaker 1: many places in sacred wrint. Among these is notably the
• 2:39:11
  Speaker 1: memoirs of the children of Israel while journeying in the wilderness,
• 2:39:15
  Speaker 1: and their hankering after the flesh pots of Egypt. Among
• 2:39:19
  Speaker 1: the most enlightened people of ancient times, cooking, if not
• 2:39:22
  Speaker 1: regarded as one of the fine arts, certainly stood in
• 2:39:26
  Speaker 1: the foremost rank.
• 2:39:27
  Speaker 2: Among the useful.
• 2:39:28
  Speaker 1: It was a highly honored vocation, and many of the
• 2:39:31
  Speaker 1: most imminent and illustrious characters of Greece and Rome did
• 2:39:34
  Speaker 1: not disdain to practice it. Among the distinguished amateurs of
• 2:39:38
  Speaker 1: the art in these modern times may be mentioned Alexandre Dumah,
• 2:39:43
  Speaker 1: who plumed himself more upon his ability to cook famous
• 2:39:46
  Speaker 1: dishes than upon his worldwide celebrity as the author of
• 2:39:49
  Speaker 1: the most popular novels of his day. In the state
• 2:39:53
  Speaker 1: in which man finds most of the substances used for food,
• 2:39:57
  Speaker 1: they are difficult of digestion. The application of heat, some
• 2:40:01
  Speaker 1: of these are rendered more palatable and more easily digested,
• 2:40:05
  Speaker 1: and consequently that assimilation so necessary to the sustenance of
• 2:40:09
  Speaker 1: life and the repair of the constant waste attendant upon
• 2:40:12
  Speaker 1: the economy of the human system. The application of heat
• 2:40:16
  Speaker 1: to animal and vegetable substances for the attainment of this
• 2:40:19
  Speaker 1: end constitutes the basis of the science of cookery. Broiling,
• 2:40:24
  Speaker 1: which was most probably the mode first resorted to in
• 2:40:27
  Speaker 1: the early practice of this art, being one of the
• 2:40:29
  Speaker 1: most common of its various operations, is quite simple and efficacious.
• 2:40:34
  Speaker 1: It is especially adapted to the wants of invalids and
• 2:40:37
  Speaker 1: persons of delicate appetites. Its effect is to coagulate in
• 2:40:42
  Speaker 1: the quickest manner upon the surface of the albumen of
• 2:40:44
  Speaker 1: the meat, effectually sealing up its pores and thus retaining
• 2:40:48
  Speaker 1: the rich juices and delicate flavor that would otherwise.
• 2:40:52
  Speaker 2: Escape and be lost.
• 2:40:54
  Speaker 1: Roasting comes next in order, and for this two conditions
• 2:40:58
  Speaker 1: are essentially requisite. A good brisk fire and constant basting.
• 2:41:03
  Speaker 1: As in the case of broiling, care should be taken
• 2:41:06
  Speaker 1: at the commencement to coagulate the albumen on the surface
• 2:41:09
  Speaker 1: as speedily as possible next to broiling is doing this
• 2:41:13
  Speaker 1: is the most economical mode of cooking meats of all kinds.
• 2:41:18
  Speaker 1: Baking meat is in very many respects objectionable and should
• 2:41:22
  Speaker 1: never be resorted to when other modes of cooking are available,
• 2:41:26
  Speaker 1: as it reverses the order of good wholesome cookery in
• 2:41:29
  Speaker 1: the beginning with a slow and finishing with a high temperature.
• 2:41:33
  Speaker 1: Meat cooked in this manner have never the delicate flavor
• 2:41:36
  Speaker 1: of the roast, nor are they so easily digested. Boiling
• 2:41:41
  Speaker 1: is one of the easiest and simplest methods of cooking,
• 2:41:44
  Speaker 1: but in its practice certain conditions must be carefully observed.
• 2:41:48
  Speaker 1: The fire must be attended to so as to properly
• 2:41:51
  Speaker 1: regulate the heat. The utensils used for this purpose, which
• 2:41:55
  Speaker 1: should be large enough to contain sufficient water to completely
• 2:41:58
  Speaker 1: cover the meat, should be scrupulously clean and provided with
• 2:42:02
  Speaker 1: a close fitting cover. All scums should be removed as
• 2:42:06
  Speaker 1: fast as it rises, which will be facilitated by frequent
• 2:42:09
  Speaker 1: additions of small quantities of cold water. Difference of opinion
• 2:42:13
  Speaker 1: exists among cooks as to the propriety of putting meats
• 2:42:17
  Speaker 1: in cold water and gradually raising to the boiling point
• 2:42:20
  Speaker 1: or plunging into water already boiling. My own experience, unless
• 2:42:24
  Speaker 1: in the preparation of soups is decidedly in favor of
• 2:42:28
  Speaker 1: the latter. Beer and labig the highest authority on such
• 2:42:32
  Speaker 1: matters decidedly favors this process. As in the case of roasting,
• 2:42:37
  Speaker 1: the application of boiling water coagulates the albumen, thus retaining
• 2:42:42
  Speaker 1: the juices of the meat that would be dissolved in
• 2:42:44
  Speaker 1: the liquid. Stewing is generally resorted to in the preparation
• 2:42:49
  Speaker 1: of made dishes, and almost every variety of meats are
• 2:42:53
  Speaker 1: adapted to this method. The better the quality of the meats.
• 2:42:57
  Speaker 1: As a matter of course, the better the dish prepared
• 2:43:00
  Speaker 1: in this way. But by careful stewing, the coarser and
• 2:43:03
  Speaker 1: rougher quality of meats can be rendered soft, tender, and digestible,
• 2:43:08
  Speaker 1: a desirable object not generally attained in other modes. In
• 2:43:12
  Speaker 1: pieces of meat, trimming scraps and bones, the latter containing
• 2:43:15
  Speaker 1: a large amount of palatable and nourishing gelatine, may be
• 2:43:20
  Speaker 1: thus utilized in the preparation of wholesome and appetizing dishes
• 2:43:24
  Speaker 1: at a comparatively trifling cost. An explanatory word in conclusion,
• 2:43:30
  Speaker 1: as a matter of strict justice to all parties concerned.
• 2:43:33
  Speaker 1: The author of this work deems it proper to explain
• 2:43:35
  Speaker 1: his reason for mentioning in the body of some of
• 2:43:38
  Speaker 1: the recipes given in this book the places at which
• 2:43:41
  Speaker 1: the purest and best articles used are to be purchased.
• 2:43:44
  Speaker 1: This recommendation is in every instance based upon a thorough
• 2:43:48
  Speaker 1: and complete personal test of every article commended. In these
• 2:43:52
  Speaker 1: degenerate days of wholesale adulteration of almost every article of
• 2:43:56
  Speaker 1: food and drink, it is eminently just and proper that
• 2:43:59
  Speaker 1: the public should be advised where the genuine is to
• 2:44:02
  Speaker 1: be procured, without design to convert his book into a
• 2:44:06
  Speaker 1: mere advertising medium. The author deems it not out of
• 2:44:09
  Speaker 1: place to give the names of those dealers in this
• 2:44:12
  Speaker 1: city of whom such articles as are essential in the
• 2:44:15
  Speaker 1: preparation of many of the recipes given in these pages
• 2:44:18
  Speaker 1: may be procured of the most reliable quality and at
• 2:44:22
  Speaker 1: reasonable rates. End of preface and introduction