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COOK-BOOK.
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[F.ntemd, according to Act of Congress, in the year 1859. by Charles J. Peterson. in the Clerk’s Office of the District Court of the United States, in and for the Eastern District
of Pcnnsylvania.] K3“ These receipts have all been tested, either by the author
herself, or by some of her-friends. Every month, we shall give several receipts, in rarious departments ,' and the whole, at the end of the year, will be found to make the most oompiete cook book ever published. B I LL OF FARE roa A mass syn ELEGANTLY neorsm muses.
and butter; season the vegetables with pepper and salt, and put them into the pot. have ready a kettle of boiling water. and pour on as much as will keep the ingredients covered while boiling, but take care not to weaken it too much. Add a large lump of butter rolled in flour: put in the dumplings, and let all boil together till thoroughly done. The tripe must be boiled the day previous, and be set away in the liquor. (litres Head Soup—Boil the calf’8 head in water. adding as much salt as you desire, and a few cloves. When well done, that is. so that the meat readily leaves the bone, cut it up in small pieces, seasoning it with salt. pepper, and sweet basil, also a small quantity of parsley—over which dredge some flour. Then throw the meat, &c., into the pot again, adding some dumplings and force-meat balls. The tongue should be scaldcd and skinned before it is boiled with
Upon the table should be placed a soup, and large sized
the head, and afterward be cut in slices, and seasoned with
dinner-plate for each guest, together with knife and fork.
the meat taken from off the head. Vegetable Soup—Put on four or five pounds of lean reef to boil in six quarts of water, with a little salt in it. About an hour before you serve the soup, add in (according to the time they require to boil) two roots of celery cut into slips— some cabbage, turnips, potatoes (all cut into small pieces.) and carrots. Seascn with pepper, salt, and potherbs; if you please, you can add a handful of barley.
napkin, (handsomely folded,) a wine, champaign, hock, and
finger-glass. and a goblet for water. A pyramid of flowers should occupy the centre of the table. Extra plates,glasses. dishes of ice, broken in pieces, &c., &c., should be placed upon a side-table, ready for use. The courses are to be served in order. First Course. Green Turtle Soup. Sherry. Madeira.
FISH.
Fish—C'neeached.—Cut your fish into pieces the thickness Second (burse. of your hand; season it with pepper and salt: let it lie an Salmon, boiled.
New Potatoes.
Holland Sauce.
IIaut Sauterne Chateau T. Third Cburse.
Sweetbreads.—-Fillet of Beef with Mushrooms. Lamb Cutlets.
Green Peas.
Tomatoes.
Mashed Potatoes. Liebfraumilch. Rmrth (burse. Soft Shell Crabs.
Turtle Steak with Olives.
Fried Potatoes.
Wood-cock.
Roast Potatoes.
Moet.—Fleur do Sillery. Fifth (burse. Lobster Salad.
Broiled Chickens.
Chicken Salad.
Chateau la Rose
hour: dry it well with a cloth: flour it, and then fry it a fine brown—in oil. Boil a sufficient quantity of vinegar to cover the fish, adding to it a little garlic, mace, and whole pepper, as much oil as vinegar, and salt to your liking. Mix the oil and vinegar well together. and when the fish and liquor are quite cold, slice some onion. lay it in the bottom of a pot, then add a layer of fish. another of onion. and so on till the fish is all used; the liquor must not be put in till it is quite cold. Fish—Stnced.—A good way to stew fish is to mix half a.
tumbler of wine with as much water as will cover the fish ' in the stew-pan, and put in a little pepper and salt, three or four onions. a crust of bread toasted very brown, one anchovy, and a good lump of butter, and set them over a gentle tire, shaking the stew-pan now and then. that it may not burn. Just before you serve it, pour your gravy into a saucepan, and thicken it with a little butter rolled in flour, some
Patisserie. Meruigues, with Cream.
Wafers. Macaroons. Vanilla Ice Cream. Harliquin Ice Cream. Strawberries and Cream. Strawberries with Wine and Sugar. Cream Cakes. Biscuit Glace. Roman Punch. Charlotte Russe. Old Burgundy. Port. Dessert. Oranges. Bananas. Pine Apple. Cherries. Almonds. Raisins. English Walnuts. Strong Chflke.
Old Nectar Cognac. Maraschino. Annisette.
Curacao.
SOUPS.
Pepperpot.—Take four pounds of tripe, and a small knuckle of veal, and put them into a large pot, with as much water As will cover them—some whole pepper, and a little salt. Let them boil slowly, keeping the pot covered closely. When the tripe is quite tender. and the veal well boiled, skim the liquor, and strain it; cut the tripe into small pieces, and put them hack into the pot, with the soup. Have ready some sweet herbs, chopped, or rubbed fine—some sliced onions. and sliced potatoes; make some small dumplings with flour
catchup and walnut pickle; beat all well together till it becomes quite smooth, then pour it on your fish. and set it over the fire to heat. Serve it up hot. 7errapins.—llave ready two pots of boiling water; put the terrapins in one, and boil them until you can skin them; then throw them into the other pot, with salt to your liking, and boil them until the shell will open with case. When you open your terrapin be careful not to break the gall bag; take that, and the sand bag out, (with care) cut up the flesh, and warm it in a gravy made with a quarter of a pound of butter, pepper, salt, flour and nutmeg. Just before you dish your terrapin, add wine to your liking. The above propor tion of ingredients are enough for a vegetable dishful of ten rapiu. White Fish Share—Wash two anchovies, and put them into a saucepan, with one glassful of white wine, and two glassfuls of water. halfa nutmeg, grated. and a little lemon peel. When it has boiled five or six minutes, strain it through a sieve. add to it a spoonful of white wine vinegar, thicken it a little, and then add nearly a pound of butter rolled in flour; boil it well, and pour it hot upon the fish. HEATS.
Turkey—RoasterI.—When your turkey is well cleaned, and properly prepared for roasting; stutl' the cmw with
