The cover image was created by the transcriber and is placed in the public domain.

THE
NATIONAL COOK BOOK.

BY A

LADY OF PHILDELPHIA,

A PRACTICAL HOUSEWIFE.

A LADY, IN WHOSE JUDGMENT WE HAVE THE MOST UNBOUNDED
CONFIDENCE, PRONOUNCES THIS "THE ONLY COOK BOOK
WORTHY OF A HOUSEKEEPER'S PERUSAL."

Graham's Magazine.

NINTH EDITION.

PHILADELPHIA:

HAYES & ZELL,

193 MARKET STREET.

1856.

Entered according to the Act of Congress, in the year 1850, by Robert E. Peterson, in the Clerk's Office of the District Court of the Eastern District of Pennsylvania.

Deacon & Peterson, Printers,

No. 66 S. Third Street.

[PREFACE.]

The following receipts, the result of many years experience, have been placed before the public, in the hope that they may prove useful to all who may consult them, and under the conviction that they will be found truly practical.

The author has endeavored to draw them up in the most concise and simple manner; and has in all cases sacrificed style to minute detail; not even avoiding repetition where it might render the directions more explicit.

A great defect in many works of a similar character is, that the cook is forced to wade through a formidable amount of reading before she can learn the process of making a pudding, or discover the different articles necessary to the concocting of a dish.

Whilst some are so diffuse, others on the opposite extreme, are so brief in their explanations as to fall far short of being understood, and consequently are ever liable to misconception.

As no utensils are requisite except those in common use in every family, the difficulty of preparing the various dishes will be greatly lessened.

Great attention has been paid to that department of cookery exclusively adapted to the sick or convalescent, most of the dishes having been prepared according to the directions of eminent physicians of Philadelphia.

Nearly all the receipts in this book are purely American; the author therefore entertains a hope that they may meet the wants of the community, and the approbation of all those who may honor them with a trial.

Philadelphia, May, 1850.

[CONTENTS.]

SOUPS.
Beef,[15]
Veal,[18]
Pepper-pot,[17]
Chicken,[18]
Lamb,[18]
Oyster,[19]
Clam,[19]
Green Corn,[19]
Pea,[20]
Succotash,[20]
Noodles for,[20]
FISH.
Rock, boiled,[21]
fried,[22]
Cod, boiled,[22]
cakes,[23]
Shad, spiced,[23]
boiled,[23]
fried,[24]
broiled,[24]
baked,[24]
roasted on a board,[25]
potted, No. 1,[25]
No. 2,[26]
Halibut,[26]
Cat,[27]
Potted herring,[27]
Pickled oysters,[28]
Fried oysters,[28]
Stewed oysters, No. 1,[29]
No. 2,[29]
Scalloped oysters,[29]
Oyster fritters,[30]
pie,[30]
Roasted oysters,[31]
Oyster omelette,[31]
Stewed clams,[32]
Clam fritters,[32]
Fried clams,[33]
Terrapins,[33]
Boiled crabs,[34]
Soft crabs,[34]
Boiled lobster,[35]
Lobster salad,[35]
Oyster omelette,[36]
MEATS.
Beef, roast,[37]
a-la-mode,[38]
steaks,[38]
steak, fried,[39]
smothered,[39]
baked and Yorkshire pudding,[39]
French stew, No. 1,[40]
No. 2,[41]
Beef stewed with onions,[41]
kidney, stewed,[41]
fried,[42]
corned,[42]
Jewish method of preparing for salting[43]
boiled corned,[43]
Boiled tongue,[43]
Tripe,[43]
Veal, roast,[44]
pie, plain,[44]
pot-pie,[45]
fillet of, a-la-mode,[46]
fillet of, baked,[46]
French stew of,[47]
stewed,[47]
cutlets,[47]
fried with tomatoes,[48]
plain fried,[48]
spiced,[48]
Sweet-breads fried,[49]
stewed,[49]
boiled,[49]
Calves' feet spiced,[49]
fried,[50]
liver fried,[50]
Chitterlings, or Calves' tripe,[51]
Lamb, roast leg of,[51]
boiled leg of,[52]
stewed with onions,[52]
Mutton dressed like venison,[52]
chops,[52]
chops with lemon,[53]
Pork, roast,[53]
Pig, roast,[54]
Pork, stuffed leg of,[55]
steaks,[55]
leg of, corned and boiled,[55]
Spare rib,[56]
Soused pig's feet,[56]
Scrapple,[57]
Hog's-head cheese,[58]
Boiled ham,[58]
Glazed ham,[59]
Sausage meat,[59]
Venison, to roast a haunch of,[59]
steaks,[60]
best way of cooking,[60]
Rabbit, roasted,[61]
pie, baked,[61]
pot-pie,[62]
French stewed,[63]
fricasseed,[63]
smothered,[64]
Pigeons, roasted,[64]
stewed,[64]
Squab, broiled,[65]
Pigeon pie,[65]
Reed Birds, stewed, No. 1,[65]
No. 2,[66]
roasted,[67]
pie,[67]
fried,[67]
Turkey, roasted,[68]
boiled,[69]
Duck, roasted, No. 1,[69]
No. 2,[70]
Goose, roasted,[70]
Giblet pie,[71]
Chickens, roasted,[72]
pie,[72]
pot-pie,[73]
broiled,[73]
fried,[74]
boiled,[74]
stewed,[75]
Brown fricassee,[75]
White fricasseed chicken,[76]
Chicken salad, No. 1,[76]
No. 2,[77]
VEGETABLES.
Potatoes, boiled, No. 1,[78]
No. 2,[79]
fried, No. 1,[79]
No. 2,[80]
No. 3,[80]
No. 4,[80]
Sweet Potatoes, fried,[80]
Potatoes, roasted,[81]
cakes,[81]
kale,[81]
salad,[82]
sausage,[83]
Tomatoes, stewed,[83]
fried,[83]
baked,[84]
scalloped,[84]
broiled,[84]
dressed as cucumbers,[85]
fricandeau,[85]
Beets, baked,[85]
Egg-plant, No. 1,[86]
No. 2,[86]
No. 3,[86]
No. 4,[87]
No. 5,[87]
browned,[88]
Parsnips, No. 1,[88]
No. 2,[88]
No. 3,[88]
No. 4,[89]
stewed,[89]
Corn, boiled green,[89]
fritters,[89]
oysters,[90]
Hominy,[90]
Sour krout,[91]
boiled,[91]
Cauliflower,[91]
Slaw, cold,[92]
hot,[92]
Slaw, French,[92]
Mushrooms,[93]
Spinach,[93]
as greens,[93]
Dandelion,[94]
Squashes or cymlins,[94]
Ochras,[94]
Carrots,[95]
Turnips,[95]
Celery dressed as slaw,[95]
stewed with lamb,[96]
Asparagus,[96]
Salad, Dutch,[96]
corn,[97]
Onions, boiled,[97]
Cucumbers, fried,[98]
Beans, Lima,[98]
Windsor or horse,[98]
stringed,[98]
boiled dried,[99]
Peas, green,[99]
Salsify or oyster-plant, No. 1,[100]
No. 2,[100]
No. 3,[100]
No. 4,[101]
SAUCES.
Sauce, apple,[101]
lemon,[101]
Yorkshire,[102]
nuns' butter,[102]
dried peach,[102]
cranberry,[103]
wine,[103]
cream,[104]
vegetable,[104]
tomato mustard,[105]
egg,[105]
drawn butter,[105]
onion sauce,[106]
mint,[106]
mushroom,[106]
parsley,[107]
caper,[107]
haslet,[107]
horse-radish,[107]
French tomato,[108]
oyster,[108]
tomato,[108]
PICKLES.
Pickled peppers,[109]
mushrooms, No. 1,[110]
No. 2,[110]
onions,[111]
eggs,[111]
Chow chow,[112]
Pickled walnuts,[112]
peaches,[113]
beans,[113]
mangoes,[114]
cucumbers,[115]
beets,[117]
cherries,[117]
Tomato catsup, No. 1,[117]
No. 2,[118]
Mushroom catsup,[119]
Walnut "[119]
Pickled nasturtiums,[119]
tomatoes,[120]
PASTRY.
Puff paste,[121]
Plain "[122]
Common paste,[122]
Lemon pudding, No. 1,[122]
No. 2,[123]
Orange cheese-cake,[123]
Lemon ""[124]
Curd ""[125]
Cottage ""[125]
Indian florendines,[126]
Rice "[126]
Orange pudding,[127]
Almond "[127]
Cocoa-nut pudding, No. 1,[128]
No. 2,[128]
Apple pudding, No. 1,[129]
No. 2,[130]
Plain apple pudding, No. 3,[130]
Pumpkin"No. 1,[131]
No. 2,[131]
Quince pudding,[132]
French custard pudding,[133]
Potato pudding,[133]
Sweet potato pudding,[134]
Cranberry tarts,[134]
Rhubarb tarts,[134]
Ripe peach pie,[134]
Peach pot-pie,[135]
Quince pie,[135]
Plum pie,[135]
Quince dumplings,[136]
Peach"[136]
Apple"[136]
Cherry pie,[137]
Rhubarb pie,[137]
SWEET DISHES.
Guernsey pudding,[137]
Eve's"[138]
French"[139]
Sago"[139]
French bread pudding,[140]
Green corn"[141]
Rice cup"[141]
Newcastle"[141]
Peach baked"[142]
Farmer's apple"[142]
Rice"No. 1,[143]
No. 2,[143]
Boiled rice"[144]
Rice pudding, with fruit,[144]
Rice cups,[144]
Plum pudding,[145]
Boiled"No. 1,[145]
No. 2,[146]
Indian boiled pudding,[146]
baked"[147]
Oxford pudding,[148]
College"[149]
Blanc mange,[150]
Clear blanc mange,[150]
Charlotte de Russe,[151]
Peach Charlotte,[152]
Savoy"[152]
Cherry"[153]
Rice milk,[153]
Rice flummery,[154]
Apple floating island,[154]
Floating island,[155]
Whips,[155]
Syllabub,[156]
Vanilla cup custard,[156]
Hasty pudding, or farmer' rice,[156]
Spanish fritters,[157]
Apple"[157]
Orange"[158]
German puffs,[158]
Snow custard,[159]
Boiled custard,[159]
Baked pears,[160]
Stewed cherries,[160]
Baked apples,[160]
Blackberry mush,[160]
Rice dumplings,[161]
Glazed currants,[161]
strawberries,[162]
Stewed ripe peaches,[162]
Cold custard,[162]
Apple cream,[163]
TEA CAKES.
Short cake,[163]
Muffins,[164]
Hard biscuits,[164]
Yorkshire biscuits,[165]
Potato rolls,[165]
Brentford rolls,[166]
French"[166]
Parsnip cake,[167]
Maryland biscuits,[167]
Waffles,[168]
without yeast,[169]
Buckwheat cakes,[169]
Rye batter cakes,[170]
Guernsey buns,[170]
Tottenham muffins,[171]
Crumpets, or flannel cakes,[171]
Scotch crumpets,[172]
Indian fritters,[172]
Indian slappers,[173]
pone,[174]
Johnny or journey cake,[174]
Indian light cake,[175]
muffins, No. 1,[175]
No. 2,[176]
meal breakfast cakes,[176]
Milk biscuits,[177]
Sally Lunn, No. 1,[178]
No. 2,[178]
Water toast,[179]
Milk"[179]
Mush cakes,[179]
Rice waffles,[180]
Buttermilk cakes,[180]
Indian Metland,[181]
Cream-of-tartar cakes,[181]
CAKES.
Fruit or plum cake, No. 1,[183]
No. 2,[184]
New York plum cake,[185]
Pound-cake, No. 1,[186]
No. 2,[187]
Common pound-cake,[187]
Cocoa-nut pound-cake,[188]
Indian""[189]
Loaf cake,[189]
Bristol loaf-cake,[190]
Indian""[191]
Almond cake,[191]
Sponge"No. 1,[192]
"No. 2,[193]
"No. 3,[193]
Jumbles,[194]
Spanish jumbles,[194]
Plain"[195]
Cocoa-nut"[195]
Ginger fruit cake,[196]
cup"[196]
nuts,[197]
bread, No. 1,[198]
No. 2,[198]
Boston ginger-bread,[198]
Common""[199]
Plain""[199]
Soda biscuit,[200]
Kisses, or cream-cakes,[200]
Sugar cake,[201]
Federal"[202]
White cup-cake,[202]
German"[203]
Seed cake,[203]
Currant cake,[204]
Rock"[204]
Election"[205]
Devonshire cakes,[205]
Scotch cake,[206]
Crullers,[206]
Dutch loaf,[207]
Rice cup-cake,[208]
Cocoa-nut cakes,[208]
Spanish buns,[209]
Buns,[209]
Dough-nuts,[210]
Macaroons,[211]
Lady cake,[211]
Composition cake,[212]
Scotch loaf,[213]
French cake,[213]
Travelers' biscuit,[215]
Light sugar biscuits,[215]
Plain cup-cake,[216]
Apees,[217]
Shrewsbury cake,[217]
Dover biscuits,[218]
Washington cake, No. 1,[218]
No. 2,[219]
Sugar biscuits,[220]
PRESERVES.
Calf's-foot jelly,[222]
Fox-grape"[222]
Cranberry"No. 1,[223]
"No. 2,[224]
Orange"[224]
Strawberry"[225]
Currant"[225]
Quince"[226]
marmalade,[227]
Peach"[227]
Preserved pears,[227]
quinces,[228]
pine-apple,[228]
peaches,[229]
fresh figs,[230]
citron melon,[230]
green-gages,[231]
plums,[232]
Strawberry jam,[232]
Cherry"[232]
Raspberry"[233]
Blackberry"[233]
Green-gage"[233]
Plum"[233]
Pine-apple"[233]
Brandy grapes,[233]
peaches,[234]
SICK.
Sago milk,[234]
Orgeat,[235]
Stewed prunes,[235]
Cocoa,[235]
Egg and wine,[236]
Sago pudding, for invalids,[236]
Tapioca pudding,[236]
Arrow-root pudding, for invalids,[236]
Pudding for the convalescent,[230]
Indian gruel,[237]
Egg and milk,[237]
Sugared orange,[238]
lemons, No. 1,[238]
No. 2,[239]
Mulled wine,[239]
cider,[239]
Vegetable soup,[240]
Carrageen, or Irish moss,[240]
Arrow-root,[241]
Macaroni,[241]
Lemonade, for an invalid,[241]
Oat-meal gruel,[242]
Baked pudding, for invalids,[242]
Chicken broth,[242]
Pap of unbolted flour,[243]
grated"[243]
Sweet-breads, for invalids,[243]
Panada, No. 1,[244]
No. 2,[244]
Ground rice, No. 1,[245]
No. 2,[245]
Mustard whey,[245]
Wine"[246]
Vinegar"[246]
Rennet"[246]
Tamarind"[247]
Potato jelly,[247]
Port wine jelly,[247]
Tapioca"[248]
Hartshorn"[248]
Rice"[248]
Jelly of gelatine,[249]
Slippery-elm tea,[249]
Flax-seed"[250]
Veal"[250]
Beef"[250]
Essence of beef,[251]
Mutton tea,[251]
Chicken"[251]
Gum-arabic water,[251]
Tamarind"[252]
Grape"[252]
Mulled"[252]
Apple"[252]
Barley"[253]
Toast, water,[253]
Almond"[253]
MISCELLANEOUS.
Lemon Syrup, No. 1,[254]
No. 2,[254]
Ginger"[255]
Brandy cherries[255]
To preserve eggs during winter,[255]
Blackberry cordial,[256]
Raspberry brandy,[256]
Currant shrub,[256]
Raspberry shrub,[257]
Cherry bounce,[257]
Mixture for salting butter,[257]
Egg-nog,[257]
Minced meat,[258]
Sandwiches,[259]
Wine sangaree,[259]
Porter"[259]
Poached eggs,[260]
Plain omelette,[260]
Ham"[260]
Bread"[261]
Tomato"[261]
Browned flour,[262]
Dried cherries for pies,[262]
apples"[263]
peaches"[263]
pumpkin"[263]
To prepare salæratus,[264]
Lemonade,[264]
Punch,[264]
Macaroni,[265]
Indian mush,[265]
Fried"[266]
Welsh rabbit,[266]
Mint julep,[266]
Milk punch,[267]
Cottage cheese,[267]
To prepare rennet,[267]
cure hams,[268]
prepare apples for pies,[268]
cure dried beef,[269]
beef and hams,[269]
shad,[270]
roast coffee,[270]
Coffee,[271]
Chocolate,[271]
Tea,[272]
To make yeast,[272]
Potato yeast,[273]
Bread,[273]
Potato bread,[274]
Mush bread,[275]
Rye"[275]
Dyspeptic bread,[275]
Fried"[275]
Common mustard,[276]
Icing for cakes,[276]
To dry herbs,[276]
Raspberry vinegar,[277]
Celery"[277]
Pepper"[277]
Molasses candy,[278]
Gooseberry pie,[278]
Ripe currant pie,[279]
Green"[279]
Apple butter,[279]
Jelly cake, No. 1,[280]
No. 2,[281]
Honey"No. 1,[282]
No. 2,[282]
Citron"[283]
Vanilla kisses,[284]
cake,[284]
Ginger pound-cake,[285]
Currant biscuits,[286]
Plain crullers,[286]
To make butter,[287]
Queen cake,[288]
Index,[291]

TABLE
OF
WEIGHTS AND MEASURES.

For the convenience of those who have no scales and weights, the following table has been arranged. The measures correspond as nearly as possible with the weight of the different articles specified. These measures will answer for all the plainer cakes, &c. but greater accuracy is necessary for the richer kinds.

Avoirdupois is the weight employed in this table.

Sixteen ouncesareone pound.
Eight ouncesarehalf a pound.
Four ouncesarea quarter of a pound.
White sugar, (pulverized) four gills and a half,equal one pound.
Light brown sugar, three half pints,equal one pound.
" " nine heaping table spoonsful,equal one pound.
Wheat flour, one quart and one table spoonful,equal one pound.
" fifteen heaping table spoonsful,equal one pound.
Ten eggs,equal one pound.
Fine Indian meal, one quart,equals one pound five ounces.
Coarse " one quart,equals one pound nine ounces.
Butter, one common sized tea-cupholds a quarter of a pound.
Spices, (ground) two large table spoonsful,equal one ounce.
Nutmegs, (whole) seven common sized,equal one ounce.
LIQUID MEASURE.
Two gillsarehalf a pint.
Four gillsareone pint.
Two pintsareone quart.
Four quartsareone gallon.
Six common table spoonsfulequal one gill.
One wine glassfulequals half a gill.
One common sized tumblerfulequals half a pint.

THE
NATIONAL COOK BOOK.

[SOUPS.]

All soups are better to be made with fresh uncooked meat, as that which has been cooked once has lost much of its flavor and nearly all its juices. It is therefore better economy to hash or spice your cold meat, and buy fresh for soup.

Soup should not boil very hard, as that has a tendency to toughen the meat.

Fat meat is not so proper nor healthy for soup as the leaner parts of the finest meat. The fat does not impart much flavor, and is not palatable.

Soup may be kept till the next day; before it is heated over again, skim off the cake of fat which congeals on the top. It is often preferred one day old to the day it is cooked.