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House Furnishing

HARDWARE

FANCY MOULDS
AND SLICERS.

MY

PET RECIPES

TRIED and TRUE

CONTRIBUTED BY THE LADIES AND FRIENDS
OF ST. ANDREW'S CHURCH
QUEBEC

"We may live without poetry, music and art;
 We may live without conscience, and live without heart;
 We may live without friends; we may live without books;
 But civilized man cannot live without cooks."
—Owen Meredith.

QUEBEC

"DAILY TELEGRAPH" PRINTING HOUSE

1900

Rhymes to Remember...

"Always have lobster sauce with salmon,
And put mint sauce your roasted lamb on.
In dressing salad mind this law
With two hard yolks use one raw.
Roast pork, sans apple sauce, past doubt
Is Hamlet with the Prince left out.
Broil lightly your beefsteak—to fry it
Argues contempt of christian diet.
It gives true epicures the vapors
To see boiled mutton minus capers.
Boiled turkey, gourmands know, of course
Is exquisite with celery sauce.
Roasted in paste, a haunch of mutton
Might make ascetics play the glutton.
To roast spring chickens is to spoil them,
Just split them down the back and broil them,
Shad, stuffed and baked is most delicious,
T'would have electrified Apicius.
Roast veal with rich stock gravy serve,
And pickled mushrooms too, observe,
The cook deserves a hearty cuffing
Who serves roast fowl with tasteless stuffing.
But one might rhyme for weeks this way,
And still have lots of things to say;
And so I'll close, for reader mine,
This is about the hour to dine."

SOUP.

"The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purées from chicken, veal, fish, etc. In these celery may be used. In nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn, potatoes mashed, a few baked beans—even a small dish of apple sauce have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or boiled meats, can be added to your stock pot. A little butter is always needed in tomato soup. In making stock, use a quart of water for every pound of meat and bone. Cut the meat in pieces, crack the bones, place all in the kettle, pour over it the proper quantity of cold water; let it soak a while on the back of the range before cooking. Let soup boil slowly, never hard, (an hour for each pound of meat) strain through a sieve or coarse cloth. Never let the fat remain on your soup. Let get cold and lift it off, or skim it off hot."

BROWN STOCK.

MRS. W. COOK.

Four pounds shin of beef, or other meats and bones—four carrots, four onions, one turnip, one small head of celery, one half tablespoonful of salt, one half teaspoonful of peppercorns, six cloves, five pints of cold water. Cut up the meat bone and place it in a large saucepan, pour over the water, skim when boiling, prepare the vegetables, add them to the saucepan; cover closely and boil slowly four hours. The spice should be added with the vegetables.

CREAM OF CELERY SOUP.

MRS. ERNEST F. WURTELE.

One quart chicken or veal broth; one quart milk; one half cupful rice; one teaspoonful salt; one head celery; seasoning. Use for this soup a quart of chicken or veal broth and about a quart of milk; pick over and wash the rice, rinse it well in cold water, and put it in a thick saucepan over the fire with a pint of milk and a teaspoonful of salt; wash a head of celery and grate the white stalks, letting the grated celery fall into milk enough to cover it; put the grated celery with the rice and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher, adding more milk if the rice absorbs what has first been put with it. After the rice has been rubbed through the sieve, return it to the saucepan, place it again over the fire, and gradually stir with it the quart of stock or broth; if this quantity of stock does not dilute the soup to a creamy consistency, add a little milk; let the soup get scalding hot, season it with salt, white pepper, and a very little grated nutmeg, and serve at once.

CELERY SOUP.

MRS. STOCKING.

Four large potatoes, three large onions, six or eight stalks of celery. Chop all the vegetables very fine, and place in an earthern kettle and cover with boiling water, stir often till cooked, then add one quart of