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The Whitehouse Cookbook (1887) Novel Chapters
List of most recent chapters published for the The Whitehouse Cookbook (1887) novel. A total of 157 chapters have been translated and the release date of the last chapter is Apr 02, 2024
Latest Release: Chapter 1 : The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public
The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than
- 57 TUTTI FRUTTI ICING.Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and blanched almonds.SUGAR ICING.To one pound of extra refined sugar add one ounce of fine white starch; pound finely together
- 56 _Maria Parloa_.VEAL HASH ON TOAST.Take a teacupful of boiling water in a saucepan, stir in an even teaspoonful of flour, wet in a tablespoonful of cold water, and let it boil five minutes; add one-half teaspoonful of black pepper, as much salt and two tab
- 55 HOMINY.Hominy is a preparation of Indian corn, broken or ground, either large or small, and is an excellent breakfast dish in winter or summer. Wash the hominy thoroughly in on 3 or two waters, then cover it with twice its depth of cold water and let it c
- 54 Nice accompaniment to a meat dinner as a side-dish--similar to plain macaroni.BREAKFAST PUFFS.Two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg and flour enough to roll out like biscuit dough. Cut into narrow strips an inch
- 53 PINEAPPLE FRITTERS.Make a batter as for apple fritters; then pare one large pineapple, cut it in slices a quarter of an inch thick, cut the slices in halves, dip them into the batter and fry them, and serve them as above.PEACH FRITTERS.Peel the peaches, s
- 52 GRIDDLE-CAKES. (Very Good.) One quart of Graham flour, half a pint of Indian meal, one gill of yeast, a teaspoonful of salt; mix the flour and meal, pour on enough warm water to make batter rather thicker than that for buckwheat cakes, add the yeast, and
- 51 The same can be made of sweet milk, using three teaspoonfuls of baking powder instead of soda, and if you use sweet milk, put in no shortening. Excellent.m.u.f.fins of all kinds should only be cut just around the edge, then pulled open with the fingers.PL
- 50 SALLY LUNN.Warm one-half cupful of b.u.t.ter in a pint of milk; add a teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ flour; beat thoroughly and when the mixture is blood warm, add four beaten eggs and last of all, half a cup
- 49 To freshen stale biscuits or rolls, put them into a steamer for ten minutes, then dry them off in a hot oven; or dip each roll for an instant in cold water and heat them crisp in the oven.WARM BREAD FOR BREAKFAST..Dough after it has become once sufficient
- 48 Graham may be used instead of rye, and baked as above.This is similar to the "Rye and Injun" of our grandmothers' days, but that was placed in a kettle, allowed to rise, then placed in a covered iron pan upon the hearth before the fire, with coals heap
- 47 The loaves should come half way up the pan, and they should be allowed to rise until the bulk is doubled. When the loaves are ready to put into the oven, the oven should be ready to receive them. It should be hot enough to brown a teaspoonful of flour in
- 46 Break three eggs separately; put them into a bowl and whisk them thoroughly with a fork. The longer they are beaten, the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs and continue to beat until the last moment before pouring into
- 45 Make a puree by mas.h.i.+ng up ready-dressed vegetables, together with a little milk, cream or gravy and some seasoning. The most suitable vegetables are cuc.u.mbers, artichokes, onions, sorrel, green peas, tomatoes, lentils, mushrooms, asparagus tops, po
- 44 This is far more delicate than fried eggs.Or prepare the eggs the same and set them in a steamer over boiling water.They are usually served in hotels baked in individual dishes, about two in a dish, and in the same dish they were baked in.SCRAMBLED EGGS.P
- 43 NEW JERSEY CREAM CHEESE.First scald the quant.i.ty of milk desired; let it cool a little, then add the rennet; the directions for quant.i.ty are given on the packages of "Prepared Rennet." When the curd is formed, take it out on a ladle without breaking
- 42 MUSHROOMS FOR WINTER USE.Wash and wipe free from grit the small fresh b.u.t.ton mushrooms. Put into a frying pan a quarter of a pound of the very best b.u.t.ter. Add to it two whole cloves, a saltspoonful of salt and a tablespoonful of lemon juice. When h
- 41 GREEN PEAS.Sh.e.l.l the peas and wash in cold water. Put in boiling water just enough to cover them well and keep them from burning; boil from twenty minutes to half an hour, when the liquor should be nearly boiled out; season with pepper and salt and a g
- 40 Bake about half or three-quarters of an hour.STEWED CORN.Take a dozen ears of green sweet corn, very tender and juicy; cut off the kernels, cutting with a large sharp knife from the top of the cob down; then sc.r.a.pe the cob. Put the corn in a saucepan o
- 39 PARSNIPS, BOILED.Wash, sc.r.a.pe and split them. Put them into a pot of boiling water; add a little salt, and boil them till quite tender, which will be in from two to three hours, according to their size. Dry them in a cloth when done and pour melted b.u
- 38 Boiled sweet potatoes are very nice. Boil until partly done, peel them and bake brown, basting them with b.u.t.ter or beef drippings several times. Served hot. They should be a nice brown.BAKED SWEET POTATOES.Wash and sc.r.a.pe them, split them lengthwise
- 37 Fried, cold cooked potatoes may be fried by the same recipe, only slice them a little thicker._Remark_.--Boiled or steamed potatoes chopped up or sliced while they are yet warm never fry so successfully as when cold.SCALLOPED POTATOES. (Kentucky Style.) P
- 36 WATERMELON PICKLE.Ten pounds of watermelon rind boiled in pure water until tender; drain the water off, and make a syrup of two pounds of white sugar, one quart of vinegar, half an ounce of cloves, one ounce of cinnamon. The syrup to be poured over the ri
- 35 Cut a sound cabbage into quarters, spread it on a large flat platter or dish and sprinkle thickly with salt; set it in a cool place for twenty-four hours; then drain off the brine, wipe it dry and lay it in the sun two hours, and cover with cold vinegar f
- 34 OYSTER CATSUP.One pint of oyster meats, one teacupful of sherry, a tablespoonful of salt, a teaspoonful of cayenne pepper, the same of powdered mace, a gill of cider vinegar.Procure the oysters very fresh and open sufficient to fill a pint measure; save t
- 33 HOT SLAW.Cut the cabbage as for cold slaw; put it into a stewpan and set it on the top of the stove for half an hour, or till hot all through; do not let it boil. Then make a dressing the same as for cold slaw, and, while hot, pour it over the hot cabbage
- 32 MAYONNAISE DRESSING.Put the yolks of four fresh raw eggs, with two hard-boiled ones, into a cold bowl. Rub these as smooth as possible before introducing the oil; a good measure of oil is a tablespoonful to each yolk of raw egg.All the art consists in int
- 31 Will keep for weeks.SPICES.Ginger is the root of a shrub first known in Asia, and now cultivated in the West Indies and Sierra Leone. The stem grows three or four feet high and dies every year. There are two varieties of ginger--the white and black--cause
- 30 Strain and skim off all the fat. Add the jelly and stir over the fire until it is melted. Serve with game.BROWN SAUCE.Delicious sauce for meats is made in this way: Slice a large onion and fry in b.u.t.ter till it is brown; then cover the onion with rich
- 29 LOBSTER SAUCE.Put the coral and sp.a.w.n of a boiled lobster into a mortar with a tablespoonful of b.u.t.ter; pound it to a smooth ma.s.s, then rub it through a sieve; melt nearly a quarter of a pound of sweet b.u.t.ter, with a wine-gla.s.s of water or vi
- 28 Broil over a brisk fire, turning the slices constantly. It will require about five minutes, and should be served the last thing directly from the gridiron, placed on a warm platter, with a little b.u.t.ter and a sprinkle of pepper on the top of each slice
- 27 The tenderloins are unlike any other part of the pork in flavor. They may be either fried or broiled; the latter being drier, require to be well-b.u.t.tered before serving, which should be done on a hot platter before the b.u.t.ter becomes oily. Fry them
- 26 Line a two-quart pudding basin with some beef suet paste; fill the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg; season with pepper and salt some parsley, a little thyme and two slices of onion chopped
- 25 FRIED SWEETBREADS.After preparing them as above they are put into hot fat and b.u.t.ter, and fried the same as lamb chops, also broiled the same, first rolling them in egg and cracker crumbs.BAKED SWEETBREADS.Three sweetbreads, egg and bread crumbs, oiled
- 24 Prepare equal quant.i.ties of boiled sliced veal and smoked tongue.Pound the slices separately in a mortar, moistening with b.u.t.ter as you proceed; then pack it in a jar or pail, mixing it in alternate layers; first the tongue and then the veal, so that
- 23 BEEFS HEART STEWED.After was.h.i.+ng the heart thoroughly cut it up into squares half an inch long; put them into a saucepan with water enough to cover them. If any sc.u.m rises skim it off. Now take out the meat, strain the liquor and put back the meat,
- 22 FRENCH STEW.Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a m.u.f.fin ring under the beef to prevent its sticking. Add a few sliced carrot
- 21 Cook ten minutes. Take up the steak, and stir the flour into the b.u.t.ter remaining in the pan. Stir until a dark brown. Add the oyster liquor and boil one minute. Season with salt and pepper. Put back the steak, cover the pan, and simmer half an hour or
- 20 Boiling or stewing meat, if fresh, should be put into _boiling_ water, closely covered and boiled _slowly_, allowing twenty minutes to each pound, and, when partly cooked, or when it begins to get tender, salted, adding spices and vegetables.Salt meats sh
- 19 A very close relations.h.i.+p exists between the hare and the rabbit, the chief difference being in the smaller size and shorter legs and ears of the latter. The manner of dressing and preparing each for the table is, therefore, pretty nearly the same. To
- 18 Wild duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently wi
- 17 All first-cla.s.s grocers and druggists keep this "India Curry Powder,"put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be subst.i.tuted for the chicken, if preferred, and sent to the table with or without a di
- 16 Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsley and onion. Moisten it with chicken gravy or cream sauce, fill scalloped sh.e.l.ls that are lined with pastry with the mixture, and sprinkle b
- 15 ROAST TURKEY.Select a young turkey; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then "draw" it nicely, being very careful not to break any of the internal organs; remove the crop carefully; cut off the h
- 14 _Prince's Bay, S. I._ BOSTON OYSTER PIE.Having b.u.t.tered the inside of a _deep_ pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the lid; put a clean towel into the dish (folded so as to support the lid),
- 13 OYSTER SOUP.For oyster soup, see SOUPS.DRY OYSTER STEW.Take six to twelve large oysters and cook them in half a pint of their own liquor; season with b.u.t.ter and white pepper; cook for five minutes, stirring constantly. Serve in hot soup plates or bowls
- 12 Hen lobsters are preferred for sauce or salad, on account of their coral. The head and small claws are never used.They should be alive and freshly caught when put into the boiling kettle. After being cooked and cooled, split open the body and tail and cra
- 11 When the chowder is thoroughly done, take out with a perforated skimmer and put into a tureen. Thicken the gravy with a tablespoonful of flour and about the same quant.i.ty of b.u.t.ter; boil up and pour over the chowder. Serve sliced lemon, pickles and s
- 10 BOILED WHITE FISH._Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._ The most delicate mode of cooking white fish. Prepare the fish as for broiling, laying it open; put it into a dripping pan with the back down; nearly cover with water; to one fi
- 9 TO BROIL A SHAD.Split and wash the shad and afterwards dry it in a cloth. Season it with salt and pepper. Have ready a bed of clear, bright coals. Grease your gridiron well, and as soon as it is hot, lay the shad upon it, the flesh side down; cover with a
- 8 Fill the fish with a nicely prepared stuffing of rolled cracker or stale bread crumbs, seasoned with b.u.t.ter, pepper, salt, sage and any other aromatic herbs fancied; sew up; wrap in a well-floured cloth, tied closely with twine, and boil or steam. The
- 7 EGG DUMPLINGS FOR SOUP.To half a pint of milk put two well-beaten eggs, and as much wheat flour as will make a smooth, rather _thick_ batter free from lumps; drop this batter, a tablespoonful at a time, into boiling soup._Another Mode._--One cupful of sou
- 6 GREEN TURTLE SOUP.One turtle, two onions, a bunch of sweet herbs, juice of one lemon, five quarts of water, a gla.s.s of Madeira.After removing the entrails, cut up the coa.r.s.er parts of the turtle meat and bones. Add four quarts of water, and stew four
- 5 Sippits are bits of dry toast cut into a triangular form.A seasonable dish about the holidays.[Ill.u.s.tration: EDITH CAROW ROOSEVELT.]OX-TAIL SOUP.Two ox-tails, two slices of ham, one ounce of b.u.t.ter, two carrots, two turnips, three onions, one leek,
- 4 Hotel and private-house stock is quite different.Hotels use meat in such large quant.i.ties that there is always more or less tr.i.m.m.i.n.gs and bones of meat to add to fresh meats; that makes very strong stock, which they use in most all soups and gravi
- 3 [Ill.u.s.tration]TURKEY.A turkey having been relieved from strings and skewers used in trussing should be placed on the table with the head or neck at the carver's right hand. An expert carver places the fork in the turkey, and does not remove it until t
- 2 No. 4. Breast, used for baking dishes, stewing.No. 5. Scrag or neck, used for soups.The choice of venison should be judged by the fat, which, when the venison is young, should be thick, clear and close, and the meat a very dark red. The flesh of a female
- 1 The Whitehouse Cookbook (1887).by Mrs. F.L. Gillette.PREFACE In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than