"Domestic cookery, useful receipts, and hints to young housekeepers" by Elizabeth E. Lea, 1845

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First edition of the book, "Domestic cookery, useful receipts, and hints to young Hyusekeepers"by Elizabeth Ellicott Lea of Sandy Spring, Maryland . Published in 1845 by H. Colburn, Bookseller of Baltimore, Maryland, this book contains a variety of culinary and household recipes as well as practical advice to the 19th century homemaker.

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12 DOMESTIC COOKERY AND

Beef Shin Soup.

Crack the shin in several pieces, and wash it through three waters, put it in a pot of water four hours before dinner, when it begins to boil, take off the scum as it rises, and keep it covered; an hour before itis done, skim off all the fat, and put in potatoes, onions, turnips, carrots and cut cabbage if you like it; either beat up dumplings with eggs and milk, or roll them out of dough made as pie crust, a few minutes before it is done, stir in thickening with parsley, thyme, pepper and salt, and tomatoes, if they are in season, then dish it for dinner.

A shin will make a good dinner for a large family, and will do to warm up if any is left; to eat pickles, or pour a little vinegar in your plate, will prevent sickness from eating soup.

Soup made of mutton, veal, and lamb, does not require many vegetables, carrots and potatoes are the most suitable; a shank of veal or mutton, will make a small pot of very good soup. Celery cut fine is very nice seasoning.

Vermicelli.

Beat three fresh eggs very light, make them into a stiff paste, with flour and water, knead it well, and roll it very thin, cut it in narrow strips, give them a twist, and dry them quickly, on tin sheets or dishes, in the sun or a moderate oven; soak them a few minutes in cold water, and put them in chicken soup. They are very good and convenient.

To Stew Terrapins.

Wash four terrapins in warm water, then throw them in a pot of boiling water, which will kill them instantly: let them boil till the shells crack, then take them out, and take off the bottom shell; cut each quarter separate, take the gall from the liver, take out the eggs, put

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13 HINTS TO HOUSEKEEPERS.

the pieces in a stew-pan, pour in all the liquor, and cover them with water; put in salt, cayenne, and black pepper, and a little mace; put in a lump of butter the size of an egg, and let them stew for half an hour, make a thickening of flour and water, which stir in a few minutes before you take it up, with two glasses of wine; serve it in a deep covered dish, put in the eggs just as you dish it.

To Stew Oysters.

Open them and throw them in a stew-pan with a lump of butter; make a thickening of flour and water, salt and pepper, and stir it in, just as the osyters boil; when they are done take them up in a deep covered dish, with buttered toast in the bottom.

Oyster Soup.

Strain the liquor from the oysters and put it on to boil, with an equal quantity of water; take off the scum as it rises, put in a few small slices of boiled ham, pepper, salt, parsley, thyme and butter; stir in a thickening of flour and water, throw in the oysters and let them scald. If you have cream, put in half a pint just before you take them up.

A Rich Oyster Pie.

Strain off the liquor from the oysters, and put it on to boil, with some butter, mace, nutmeg, pepper and salt: just as it boils stir in a thickening of milk and flour; put in the oysters, and stir them till they are sufficiently stewed; then take them off, and put in the yelks of two eggs well beaten; do not put this in while it is boiling; or it will curdle. Line a dish not very deep, with puff paste, fill it with white paper, or a clean napkin, to keep the top paste from falling in; put on a lid of paste and bake it. When done take off the lid carefully, take out

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14 DOMESTIC COOKERY AND

the paper or napkin, and pour in the oysters. Send it hot to table.

Plain Oyster Pie.

Take from the shell as many oysters as you want to put in the pie; strain the liquor, put it with them over the fire and give them one boil; take off the scum, put in, if you wish to make a small pie, a quarter of a pound of butter; as much flour mixed in water as will thicken it when boiled; and mace, pepper and salt, to your taste; lay a paste in a deep dish, put in the oysters, and cover them with paste, cut a hole in the middle; ornament it any way you please, and bake it. A shallow pie will bake in three quarters of an hour.

Oyster Sauce.

Plump the oysters for a few minutes over the fire, take them out and stir into the liquor some flour and butter mixed together, with a little mace and whole pepper, and salt to your taste; when it has boiled long enough, throw in the oysters and add a glass of white wine, just as you take it up. This is a suitable sauce for boiled fowls.

To Pickle 100 Oysters.

Drain off the liquor from the oysters, and put to them a table-spoonful of salt, and a tea-cup of vinegar; let them simmer over the fire about ten minutes, taking off the scum as it rises; then take out the oysters, and put to the liquor a table-spoonful of whole black pepper; and a tea-spoonful of mace and cloves; let it boil five minutes, skim, and pour it over the oysters in a jar.

Oysters Pickled Another Way.

Wash and drain the oysters, and put them in salt and

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15 HINTS TO HOUSEKEEPERS.

water, that will bear an egg, let them scald till plump, and put them in a glass jar, with some cloves and whole peppers, and when cold cover them with vinegar.

To Brown Oysters in their own Juice.

Take a quart of large oysters, wash them in their own juice; drain and dip them in the yelk of eggs, heat butter in a frying-pan, and after seasoning them with pepper and salt, put them in separately; when they are brown on both sides, draw them to one side of the pan; strain the liquor, and put it in with a piece of butter and flour enough to thicken it.

To Fry Oysters.

Pick out the largest oysters, and drain them, sprinkle them with pepper and salt; beat up an egg, and dip them first in it, and then in pounded crackers; and fry them in butter. It is a plainer way to dip them in corn meal.

Oyster Fritters.

Make a thick batter with two eggs, some crumbs of bread and flour, and a little milk; season this well with pepper and salt; have in a frying pan equal parts of lard and butter; drop in a spoonful of the batter and put into it one large oyster, or two small ones; let them brown slowly so as not to burn, turn them carefully; this is a good way to have oysters at breakfast.

Celery Sauce.

Take a large bunch of celery, cut it fine, and boil it till soft, in a pint of water, thicken it with butter and flour, and season it with salt, pepper, and mace.

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Cold Chicken with Vinegar.

Cut up the chicken in small pieces, and crack the bones; season it with salt and pepper, and put it in a deep baking plate, with a lump of butter and a tablespoonful of vinegar; cover it with hot water, put a plate over, and let it stew on a stove or hot embers.

Chicken Salad.

Cut up the white parts of cold chicken, season it with oil, or drawn butter, mustard, pepper, salt, and celery chopped very fine, and a little vinegar. Turkey salad is made in the same manner as above.

To Boil Fresh Fish.

After being well cleaned, rub the fish with salt, and pin it in a towel, put it in a pot of boiling water, and keep it boiling fast; a large fish will take from half to three quarters of an hour, a small one from fifteen to twenty minutes. A fat shad is very nice boiled, although rock and bass are preferred generally; when done, take it up on a fish dish, and cover it with egg sauce, or drawn butter, and parsley. Pickled mushrooms and walnuts, and mushroom catsup, are good with boiled fish. Egg sauce is made like drawn butter, with the addition of two eggs boiled hard and chopped.

To Boil Salt Cod.

Put your fish soak over night; change the waterin the morning, and let it stay till you put it on, which should be two hours before dinner; keep it at scalding heat all the time, but do not let it boil or it will get hard; eat it with egg sauce or drawn butter. If you have any cod fish left from dinner, mix it with mashed potatoes, and enough flour to stick them together, season with pepper, make it into little cakes, and fry them in ham drippings.

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