The Cookery Blue Book

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Transcriber's Note

      Obvious typographical errors have been corrected. A list of
      corrections is found at the end of the text.

      Inconsistencies in spelling and hyphenation have been retained.
      A list of inconsistently spelled and hyphenated words is found
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THE COOKERY BLUE BOOK

Prepared by the

SOCIETY FOR CHRISTIAN WORK
OF THE
FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL.

"Tried and True"







San Francisco
C. A. Murdock & Co., Printers
1891




    _The capon burns, the pig falls from the spit;
    The clock hath struck twelve upon the bell;
    My mistress made it one upon my cheek--
    She is so hot, because the meat is cold;
    Methinks your man, like mine, should be your clock,
    And strike you home without a messenger.
    My charge was but to fetch you from the mart
    Home to your house, the Phoenix, sir, to dinner--
    My mistress and her sister wait for you._

    _--Comedy of Errors._




THE

COOKERY BLUE BOOK




SOUPS.


=Bouillon Soup.=

4 pounds of round of beef cut into dice pieces. Trim off all fatty skin.
4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large
carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and
pepper to taste.

Pour on the water, and let it simmer six hours, skimming carefully, for
if any grease is allowed to go back into the soup it is impossible to
make it clear. Scrape the carrots, stick 4 whole cloves into each onion,
and put them in the soup; then add the celery seed, parsley, mace,
pepper and salt. Let this boil till the vegetables are tender, then
strain through a cloth, pouring the soup through first, then putting the
meat in it to drain, never squeezing or pressing it.

If you wish to color it, you can put in a dessertspoon of burnt sugar.
It can be nicely flavored by adding some walnut catsup, together with
mushroom and a very little Worcestershire.


=Beef Soup.=

Boil trimmings of roast beef and beef-steak bones for three hours. Cool
and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of
salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo
pods, half a bay leaf and a little chopped parsley. Add a few drops of
caramel and serve hot. Strain, if preferred thin.


=Tomato Soup without Stock.=

1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub
together 2 heaping tablespoons of flour and a piece of butter the size
of an egg. Put this in the strained liquor and boil. This makes soup for
six persons.


=Milk Tomato Soup.=

Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of
mace, and salt to taste. Let it scald, not boil, and add 2 rolled
crackers.


=Bisque Soup.=

2 large onions sliced, 1 can tomatoes. Boil together half an hour or
longer, then put through colander and add 1 quart beef stock, salt and
pepper. Let this boil together a few moments. Whip 1 cup cream with the
yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to
the stock, boil up, and serve at once.


=Mock Bisque Soup.=

1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put
the tomato on to stew and the milk in a double kettle to boil, reserving
half a cup to mix with flour. Mix the flour smoothly with the cold milk
and cook ten minutes.

To the tomato add the soda, stir well, and rub through a strainer that
is fine enough to keep back the seeds. Add butter, salt and pepper to
the milk and then the tomato. Serve immediately.


=Bean Soup.=

1 coffee cup of brown beans soaked over night; boil in a gallon of water
with a piece of salt pork 3 inches square (a little beef is good, also)
several hours, until beans are soft; strain, and add a small bit of
butter, the juice of 1 lemon and a small cup of sherry wine.


=Black Bean Soup.=

1 pint of beans soaked over night; 2 quarts water and boil five or six
hours, adding water as it boils away; when soft, strain out the skins,
season with salt and pepper to taste. When ready for the table add a
large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,
sliced very thin. Do not cook it any after these ingredients are added.


=Split Pea Soup.=

1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
in bits; 1 pound lean beef cut the same.