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 Another Random Document on
Scribd Without Any Related Topics
 Tomato Soup, No. 2.
1 pint of canned tomatoes.
1/2 pint of water.
1 tablespoonful of butter.
1 tablespoonful of flour.
1/2 teaspoonful of salt.
1 teaspoonful of sugar.
1/8 teaspoonful of pepper.

Put the tomato, water, and seasonings in a stewpan and set on the
fire. Beat the butter and flour together until creamy. When the soup
begins to boil, stir this mixture into it, and cook for ten minutes.
Strain, and serve with toasted or fried bread.
 Tomato and Macaroni Soup.
1 pint of meat stock.
1 quart of stewed tomatoes.
1 teaspoonful of sugar.
2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 gill of cold water.
2 tablespoonfuls of corn-starch.
1/2 pint of broken macaroni.
1 tablespoonful of butter.

The stock can be made with any bits of dry hard meat, or the bones
from roasted or broiled meat; or one can take the water in which a
fowl was boiled.
Put the tomatoes and stock in a stewpan and set on the fire. Mix the
corn-starch with the cold water, and stir into the boiling liquid. Add
also the sugar, salt, and pepper.
Put the macaroni in a stewpan with a quart of boiling water and boil
for twenty minutes. Pour off the water, and put the macaroni in the
soup. Add the butter at the same time, and cook for ten minutes
longer.
If the soup be preferred smooth, it can be strained before the
macaroni is added.
 Corn Soup.
1/2 can of corn.
1-1/2 pints of milk.
1-1/2 tablespoonfuls of butter.
1 tablespoonful of flour.
1 level teaspoonful of salt.
1/6 teaspoonful of pepper.
1 tablespoonful of minced onion.

Mash the corn as fine as possible, and then put it in the double-
boiler. Reserve one gill of the milk, and, putting the remainder with
the corn, cook for fifteen minutes. Cook the butter and onions
together for ten minutes, and add to the corn and milk. Mix the cold
milk with the flour, and stir into the hot mixture. Add the salt and
pepper, and cook for ten minutes longer. Strain, and serve hot.
 Potato Soup.
4 potatoes of medium size.
1-1/2 pints of milk.
2 tablespoonfuls of minced celery.
4 tablespoonfuls of minced onion.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1/2 teaspoonful of minced parsley.

Pare the potatoes, and, placing on the fire in enough boiling water to
cover them, cook for thirty minutes. Reserve one gill of the milk, and
put the remainder in the double-boiler with the onions and celery,
and place on the fire. Mix the cold milk with the flour, and stir into
the boiling milk. When the potatoes have been cooking for thirty
minutes, pour off all the water and mash them fine and light.
Gradually beat into them the milk. Now add the salt, pepper, and
butter, and rub the soup through a sieve. Return to the fire, and add
the minced parsley. Cook for five minutes, and serve immediately.
 Hub Soup.
1/2 pint of baked beans.
1/2 pint of stewed tomatoes.
1 pint of water.
1 level teaspoonful of salt.
1/5 teaspoonful of pepper.
1/2 teaspoonful of mustard.

Put all the ingredients into a stewpan and simmer for half an hour,
with the stewpan covered; then rub the mixture through a coarse
sieve and return to the fire. Simmer for ten minutes, and serve with
toasted crackers or bread.
 Lima Bean Soup.
1/2 pint of beans.
1/2 pint of milk.
2 quarts of water.
3 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.
1 tablespoonful of minced celery.
1 bay leaf.
2 whole cloves.
3 tablespoonfuls of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.

Soak the beans over night in two quarts of cold water. Pour this
water off and rinse the beans in fresh water. Now put them in a
stewpan with two quarts of cold water. Cook slowly for two hours.
Cook the vegetables in the butter for twenty minutes. On taking
them out, add them to the soup. Put the flour into the butter
remaining in the pan, and stir until smooth and frothy. Add this
mixture to the soup. Now add the other seasonings, and cook for
one hour longer. At the end of this time take out the spice and rub
the soup through a fine sieve. Return to the fire and add half a pint
of hot milk. Stir the soup until it boils; then serve.
 Dried Pea Soup.
1/2 pint of peas.
2 quarts of water.
4 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.
1 tablespoonful of minced celery.
2 tablespoonfuls of drippings or butter.
1 ounce of ham, or a ham bone.
1/2 pound of cold roast or broiled meat.
1 tablespoonful of flour.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
1 bay leaf.

Soak the peas over night in two quarts of cold water. In the morning
pour off the water, and put the peas, the meat and bone, and two
quarts of fresh water in the soup kettle, and place on the fire. Cook
gently. At the end of three hours put the drippings and vegetables in
a small saucepan, and cook slowly for half an hour. When the
vegetables have been cooked for this time, draw the saucepan
forward where they will cook a little faster for one minute. Stir all the
time; then draw them to the side of the pan to press out the fat, and
after that put them with the soup. Into the fat remaining in the pan
put the tablespoonful of flour, and stir until the mixture becomes
smooth and frothy. Stir this into the soup, and add the salt, pepper,
and bay leaf. Cover, and cook for three hours longer. At the end of
that time take out the meat and bay leaf, and rub the soup through
a coarse sieve or colander. Return to the fire and make very hot.
Serve with crisped bread.
The soup must be stirred from the bottom frequently all the time it is
cooking, and it must never more than bubble gently. If it cooks too
rapidly it will get too thick and be in danger of scorching.
 Cream of Dried Pea Soup.
Make the same as the dried pea soup; and, after straining, add a
pint of milk and a little more salt and pepper. Stir all the time until it
boils; then strain again, and serve.
 Bean Soup.
1/2 pint of white beans.
1/4 pound of lean salt pork.
3 quarts of water.
4 tablespoonfuls of minced onion.
1 tablespoonful of minced carrot.
1 tablespoonful of minced celery.
3 tablespoonfuls of drippings or butter.
1 tablespoonful of flour.
1/4 teaspoonful of pepper.
Salt to taste.

Make this the same as the dried pea soup.

 Cream of Bean Soup.
Make the same as bean soup; then add a pint of hot milk, and boil
up once. Strain, and serve.
 Oyster Soup.
1 pint of oysters.
1 pint of milk.
1/2 pint of cold water.
2 level tablespoonfuls of flour.
1/4 teaspoonful of pepper.
2 tablespoonfuls of butter.
Salt.

Put a strainer over a bowl and turn the oysters into it. Pour the
water over the oysters and stir with a spoon until all the liquid has
passed through the strainer. Turn the oysters into a dish and set in a
cold place.
Reserve a gill of the milk, and, pouring the remainder in the double-
boiler, set it on the fire. Put the oyster liquor in a stewpan and heat
slowly, being careful not to burn. Mix the cold milk with the flour,
and, stirring into the boiling milk, cook for ten minutes. When the
oyster liquor boils, skim it. When the flour and milk have cooked for
ten minutes, add the oysters, butter, salt, pepper, and oyster liquor,
and continue cooking until the oysters curl on the edge and are
plump. Serve at once.
It is well to provide toasted or crisped crackers with this soup.
 Clam Soup.
1 pint of clams.
1 pint of milk.
1/2 pint of water.
2 tablespoonfuls cracker crumbs.
1 heaping tablespoonful of flour.
1 heaping tablespoonful of butter.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.

Separate the heads from the clams, and put them on to simmer with
the water for fifteen minutes. Beat the flour and butter together, and
stir into the water in which the heads of the clams are cooking. Now
add the seasoning and milk; and when the mixture boils, strain into
another stewpan. Chop the soft parts of the clams and add them to
the soup. Now add the cracker crumbs. Boil the soup for three
minutes, and serve.
 Clam Chowder.
1 pint of clams.
1 pint of water.
1 pint of milk.
3 gills of potato cubes.
2 ounces of sliced salt pork.
2 tablespoonfuls of minced onion.
1 tablespoonful of flour.
2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
3 Boston butter crackers.

Wash the clams in the water and turn both into a strainer which has
been placed over a bowl. Cut the soft parts of the clams from the
hard, and put away in a cold place. Chop the hard parts fine and put
them in a stewpan. Strain on these, through a piece of cheese-cloth,
the clam water; after which place it on the fire and cook gently for
twenty minutes. Fry the sliced pork for ten minutes; then add the
onion, and cook ten minutes longer. Take the pork and onions from
the pan and add to the chopped clams. Put the flour into the fat
remaining in the pan, and stir until smooth and frothy. Add this
mixture to the clam broth and cook for ten minutes longer. Now put
the potato cubes in a stewpan and strain the clam broth over them.
Season with the salt and pepper, and cook for twenty minutes. Split
the crackers and soak them in the milk for four minutes. Add the
soft parts of the clams and the milk and crackers to the cooking
mixture. When all boils up, serve.
The milk may be omitted and half a pint of strained tomato be
added when the potatoes and broth have been cooking for ten
minutes.
 Fish Chowder.
2 pounds of fish.
3 ounces of salt pork.
3 tablespoonfuls of minced onion.
3 gills of potato cubes.
1 pint of water.
1/2 pint of milk.
1 tablespoonful of flour.
1/3 teaspoonful of pepper.
2 teaspoonfuls of salt.
3 Boston butter crackers.

First, skin the fish; and after cutting all the flesh from the bones and
cutting it in small pieces, cook the bones with the water for ten
minutes. Cut the pork into thin slices and fry until crisp and brown.
On taking it from the pan, put the onions into the fat, and cook
slowly for ten minutes. Put a layer of fish in a stewpan and sprinkle
half the potatoes, fried onions, and salt and pepper on this. Put in
the remainder of the fish, and finish with the rest of the potatoes,
onions, salt, and pepper. Into the fat remaining in the frying-pan put
the flour, and stir until smooth and frothy. Gradually pour on this the
water in which the fish bones were boiled. Stir until it boils; then
pour on the fish mixture.
Lay the slices of pork on top, and cook gently for twenty minutes.
Split the crackers and soak them in the milk for four minutes.
Remove the slices of pork and turn crackers and milk into the
chowder. When this boils up, serve.
For a change, the milk may be omitted and half a pint of tomatoes
be added. Any kind of light fish will answer, such as cod, haddock,
catfish, whitefish, etc.
 Salt Codfish Chowder.
1 pint of milk.
1/2 pint of shredded codfish.
3 gills of potato cubes
3 ounces of salt pork.
2 tablespoonfuls of minced onion.
1/4 teaspoonful of pepper.
1 tablespoonful of flour.
Salt.
3 Boston crackers.

Wash the fish and cut it into two-inch lengths. Tear these in pieces,
and, covering with cold water, soak for three or four hours. Slice the
pork, and cook in the frying-pan for ten minutes. Add the onion and
cook for ten minutes. Now add the flour, and stir until smooth; after
which, stir in one gill of water. Put the potatoes in a stewpan and
pour the mixture in the frying-pan over them. Season with the
pepper and half a teaspoonful of salt. Place on the fire and cook for
ten minutes; then take out the slices of pork and add the fish, milk,
and the crackers split. Cook gently for half an hour, being careful to
let the chowder only bubble at one side of the stewpan. At the end
of the half-hour, taste before serving, to be sure to have it salt
enough.
 CHAPTER IX.

FISH.

F RESH fish should frequently be substituted for meat. For those

who live in seaboard towns there is no trouble in obtaining a
variety. Every inland place has its own peculiar species, which should
have precedence over other kinds; for the first thing to be taken into
account is freshness. Fish brought from a distance deteriorates with
the handling it receives and the time it is out of the water.
The lighter the fish, the greater the variety of modes by which it
may be cooked. It also may be served more frequently without one’s
becoming tired of it. For example, at the Isles of Shoals visitors are
offered broiled scrod every day in the week, yet they do not weary
of the dish in a stay of months. At Nantucket broiled bluefish is
served daily, and it is so delicious that its appearance three times a
day would at first be hailed with pleasure; but after a short time the
appetite would become palled, because the fish is rich. It would be
the same with the freshest and most toothsome salmon and
mackerel. A rich fish satiates much sooner than a lighter and poorer
kind, and for this reason it is advisable to avoid having the richer
varieties frequently. Of course, the poorer kinds require more and
richer sauces than salmon, mackerel, or bluefish. Whitefish, like cod,
haddock, cusk, halibut, and flounders, is improved by the addition of
sauces made of milk, cream, or white stock.
Boiling is the least desirable mode of preparing fish, because it
causes the greatest loss of flavor and nutriment. A fine sauce is
needed to make the dish satisfactory. But boiling has one merit: the
remains of the fish after the first meal are in better form for use in
little dishes of many kinds than they are if any other way of cooking
be employed. Small fish, like brook trout, smelts, etc., are best when
fried.
 How to Boil Fish.
Fresh fish should always be put on to cook in salted boiling water. A
little lemon juice or vinegar in the water makes the flesh of the fish
firmer and improves the flavor. For some tastes the flavor is
improved still more by putting in the water, tied in a piece of cheese-
cloth, a few spoonfuls of minced onion, carrot, and celery, two bay
leaves, a sprig each of thyme, parsley, and summer savory, a small
bit of cinnamon, and two whole cloves. There should be only water
enough to cover the fish. If there be a fish-kettle with a tray, lay the
fish in the tray and do not wrap it in a cloth. If, however, there be no
regular fish-kettle, pin the fish in a piece of cloth, put a large plate in
the bottom of a large flat saucepan, and lay the fish on this. A thick
square of fish will take longer to cook than the same number of
pounds cut from a long, slender fish. A small cod, haddock, bluefish,
lake trout, salmon trout, whitefish, etc., weighing from three to five
pounds, will require thirty minutes’ cooking. The water should
bubble only at the side of the saucepan. A large fish of the same
kind, weighing six or eight pounds, would require only ten minutes’
more time. A thick square or cube of halibut or salmon, weighing
from three to five pounds, would require forty minutes’ cooking; and
if it weighed six or eight pounds, it would require an hour. If the fish
be put into cold water the juices will be drawn out. The fish will be
broken if the water be allowed to boil hard during the cooking. A
good sauce should always be served with boiled fish.
 Baked Fish.
1/2 pint of cracker crumbs.
1/2 pint cold water.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
2 tablespoonfuls of butter.
1/2 teaspoonful of summer savory.
1 teaspoonful of minced parsley.
1/2 teaspoonful of onion juice.
3 ounces of fat salt pork.
A fish weighing about four or five pounds.

For the dressing, mix the cracker crumbs, herbs, salt, pepper, and
butter together; then moisten with water, and add the onion juice.
Have the fish split and drawn, but leave on the head and tail. Gut off
the fins and scrape off any scales that may still cling to it. Wash and
wipe dry; then rub one tablespoonful of salt into it, put the dressing
in the opening, and pin together with a skewer. Cut slits on the top
of the fish, about two inches long and half an inch deep. Cut the salt
pork in strips and fit them into these slits.
Butter a flat tin sheet and place in the dripping-pan. Lay the fish in
the pan, having uppermost the side containing the pork. Dredge
with pepper, salt, and flour. Put enough hot water in the pan to
cover the bottom, and place in the oven. Bake for forty-five minutes,
basting every fifteen generously with the gravy in the pan and lightly
with salt, pepper, and flour. When done, lift the tin from the
dripping-pan and slide the fish upon a warm dish. Serve with brown,
tomato, or Hollandaise sauce.
Fish that cannot be stuffed, such as halibut, may be cooked in the
same way. Three pounds of halibut would be equivalent to a five-
pound cod or haddock.
In giving the rule for so large a fish, allowance was made for the
leaving of enough cold fish to make a dish of escaloped fish the next
day.
 Baked Salt Mackerel.
1 salt mackerel of medium size.
3 gills of milk.
1 tablespoonful of butter.
1 level tablespoonful of flour.
1/8 teaspoonful of pepper.

Wash the mackerel and soak it in a pan of cold water, having the
split side down. In the morning put the fish, split side up, in a
shallow baking pan. Pour the milk over it, and place in a moderate
oven. When the mackerel has been cooking for twenty minutes, mix
the butter, flour, and pepper, and stir the mixture into the milk in the
pan. Cook ten minutes longer; then slide the fish out on a hot dish
and pour the sauce over it. Serve hot.
This dish is suitable for breakfast, luncheon, dinner, or supper. Serve
with it potatoes in some form.
 How Fish should be Broiled.
Simple as is the work of broiling a piece of fish, it is more often done
badly than well. If not cooked enough the fish is extremely
disagreeable to the taste, and if cooked too much it is hard and dry.
It is always best to have an exact rule as to the time it shall be
cooked; when the fish is put on the fire, look at the clock, and take
it off as soon as it is done.
A split fish, such as shad, whitefish, mackerel, scrod, bluefish, etc.,
should be timed according to the thickness. If the fire be bright and
hot, a fish an inch thick can be cooked twelve minutes. If two inches
thick, it will take twenty minutes. Of course, when the fire is dull it
will take longer.
Always season fish with salt and pepper before cooking. A fish with
the skin on should be broiled with the skin side from the fire until
the last five minutes of cooking, when that side can be turned to the
fire; but it must be watched closely, that it shall not burn.
It is only dry halibut that requires the butter and flour before
broiling. Many people prefer to dip the slice of fish in olive oil rather
than butter. If the oil be used it must not be heated, and it is well to
apply it to the fish an hour or more before the cooking.
Various sauces are often served with broiled fish, but there is
nothing better than sweet butter, salt, pepper, a little lemon juice,
and perhaps a little chopped parsley; or, the lemon juice may be
omitted and a fresh lemon be cut into six parts as a garnish for the
dish. Each person can then use as much of the acid as pleases him.
 Broiled Halibut.
1-1/2 pounds of halibut.
2 tablespoonfuls of butter.
1 teaspoonful of lemon juice.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.

Have the halibut cut in a slice about an inch thick. Put half the
butter, salt, and pepper in a hot soup plate, and stir until the butter
is melted. Wash and wipe the fish, then lay it in the plate of
seasoned butter. When one side is coated with the butter, turn it
down and season the other. Dredge lightly with flour, place in the
double-broiler, and cook over a hot, bright fire for fourteen minutes.
Put on a hot dish and season with the remaining salt, pepper, butter,
and the lemon juice, all mixed. Serve very hot.
 Fried Fish.
2 pounds of fish.
3 ounces of fat salt pork.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
Flour.

Have the fish cut in slices about an inch thick. Season these with the
salt and pepper, and roll in flour. Cut the pork in thin slices and fry
until crisp and brown. Take the pork from the pan, and put the fish
in the hot fat. When it has become browned on one side, turn it and
brown the other side. It will take about twelve minutes to fry the
fish. Arrange on a hot dish and lay the slices of pork on top. Serve
hot.
All small fish, such as trout, perch, and smelts, may be cooked in
this manner. Draw and wash them, but leave on the heads and tails
of the smelts and trout. Some kinds of small fish need to be skinned,
but this is done at the market.
 Breaded Fish.
1/2 pint of dried bread crumbs.
1-1/2 teaspoonfuls of salt.
1/6 teaspoonful of pepper.
1 egg.
2 pounds of any kind of fish.
Fat for frying.

Have the fish free from skin and bones, and cut it into handsome
pieces. Season it with the salt and pepper. Beat the egg in a soup
plate and dip the fish in it, one piece at a time, getting every part
covered with the egg; then roll in the crumbs and lay on a plate.
Have enough fat in the frying kettle to float the fish. When it
becomes so hot that blue smoke rises from the centre, put in the
fish and cook for five minutes. Drain on brown paper and serve very
hot.
Tartar sauce is particularly good to serve with breaded fish. Smelts
are especially palatable when cooked in this manner.
 Escaloped Fish.
1/2 pint of cooked fish.
1 teaspoonful (scant) of salt.
1/5 teaspoonful of pepper.
1 tablespoonful of butter.
1/2 tablespoonful (scant) of flour.
1-1/2 gills of milk.
4 tablespoonfuls of grated bread crumbs.

Use any kind of cold cooked fish; but the white kinds, such as
halibut, cod, haddock, etc., are the best. Have it broken into flakes
and freed of bones and skin. Season it with half the salt and pepper.
Put a generous half of the butter in a small pan and set on the fire.
When it is hot add the flour, and stir until the mixture is smooth and
frothy; then gradually add the milk. Boil up once, and stir in the
remainder of the salt and pepper. Put a layer of this sauce in a small
baking dish, then a layer of the fish, and follow with a second layer
of sauce. Now put in the rest of the fish and cover with the
remainder of the sauce. Sprinkle with the bread crumbs and dot with
the other half tablespoonful of butter. Bake in a moderately hot oven
for twenty minutes, and serve at once.
The baking dish should hold nearly a pint.
 Salt Codfish in Cream.
1/2 pint of fish, solidly packed.
1-1/2 gills of milk.
1 teaspoonful of butter, generous.
1 teaspoonful of flour.
1/3 saltspoonful of pepper.

Cut the salt fish into pieces about an inch and a half long, and tear
these pieces into thin strips. Wash them and, putting them in a bowl
with one pint of cold water, let them soak over night, or at least four
or five hours. In the morning put the fish and water in a saucepan
and set on the fire. Heat to the boiling point, but do not let boil.
Drain off the water, and, after adding the milk, heat again to the
boiling point.
Beat the butter and flour together until light and smooth. Stir this
mixture in with the fish, and boil up once. Add the pepper, and also
some salt if any be required. Set back where the fish will continue to
cook, but not boil, for twenty minutes.
If cream be plentiful use half cream and half milk. Serve baked or
mashed potatoes with this dish.
 Fish Balls.
1 cupful of raw salt codfish.
6 potatoes of medium size.
1 egg.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 level tablespoonful of butter.

Tear the raw fish into fine shreds, and measure out a cupful. Pare
the potatoes, and put them in a large stewpan. Sprinkle the fish on
top and cover with boiling water. Cover, and cook for just thirty
minutes. Pour off every drop of the water, and mash the fish and
potato together until light and fine; then beat into the mixture the
salt, pepper, butter, and the egg, which should first be well beaten.
Shape into small balls, and, putting them in the frying-basket, cook
in deep fat until brown,—say for about four or five minutes.
Great care must be taken to follow the directions exactly, and to
have the fat so hot when the fish balls are put in that blue smoke
rises from the centre. If the fat be not hot enough, or the water be
not all drained off, or if too much butter be used, the fish balls will
absorb fat and be spoiled. If all the work be done carefully, the dish
will be perfect.
 Fish Cakes.
1 pint of minced salt codfish.
1 pint of hot mashed potatoes (about six potatoes of medium size).
1/2 gill of hot milk.
1 tablespoonful of butter.
1/4 teaspoonful of pepper.
1/2 teaspoonful of salt.
2 ounces of fat salt pork.

Wash the fish and soak it over night, in one piece. In the morning
put it in a saucepan and on the fire, with enough cold water to cover
it. When the water is heated to the boiling point set the saucepan
back where the water will keep hot, but not boil. Cook the fish in this
manner for one hour; then take from the water and cool. When cold,
remove the skin and bones and chop the fish fine. Pare the
potatoes, and put them in a stewpan with boiling water enough to
cover them. Cook for just thirty minutes; then drain off the water,
and mash and beat the potatoes with a fork. Beat the fish, butter,
salt, pepper, and milk into the potato. Shape the mixture into round,
flat cakes, and fry brown on both sides in pork fat.
The pork is cut into slices and fried rather slowly until crisp and
brown. The pan is then placed on a hotter part of the fire, and the
pork removed; and as soon as the fat is smoking hot, the cakes
should be put in to brown. Serve the cakes on a hot dish, garnishing
them with the slices of crisp pork.
This is a generous amount for three people, and in some families it
may be found that half the amount will be enough.
When the fish cakes are for breakfast, cook, cool, and mince the fish
the day before. Pare the potatoes, and let them stand in cold water
over night. These preparations will insure having the fish cakes on
time and in perfection for an early breakfast.
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