The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Boiled Milk for Children in the Morning.—Boiled milk, thickened with oatmeal, as thick as gruel; a little salt should be added. This prepares the stomach for the food that may be taken during the day, both by children and adults.
Jelly Cake.—One cup of new milk, i eggs, 1-4 lb. butter, salt, 1 1-2 ceaspoonfuls yeast powder. Make in the above proportion, and as many ply as you like, with currant jelly between, but more on the top, which must be covered with powdered white sugar or frosting.
Beefsteak Pudding.—Chop the tender beef to a pulp ; chop some beef suet and a little raw Irish potato very fine and mix with it but­ter, and season with pepper and salt.
Crust for the Pudding.—Make a paste of flour, suet, chopped fine, salt and water. Roll out tolerably thin, put in the meat and tie the pudding up in a cloth rather loosely, so as to give room for it to swell, and make the top somewhat roundish. When served, put the rough side downwards. Cut in slices and eaten as other meat dishes. Boil 1 1-2 hours.
Fricasee Chicken. (Mrs. D'Upre's.)—Wash well your chicken and cut it up; put some butter into a pan and put your chicken in it, then add the boiling water; season with pepper and salt, cook till nearly donej then make a paste like stiff batter with 2 eggs, flour; some milk, a little salt. Beat well, then drop from a spoon into the boiling dish; in a few minutes it will be cooked sufficiently. Serve hot.
Crab Soup.—Pick out all the flesh from your boiled crab, heat your butier in a stew pan; when boiling hot, put your crab in and cook till brown, then pour in your boiling water; then cut off the the green corn from 3 large ears; add pepper and salt. Boil.
Crabs in the Shell.—Chop the flesh of ^he crab very fine with e&gs> bread crumbs, salt, pepper, butter, mix well, and bake in the crab shell.
oriental dishes.
A Genuine Arabian Recipe for Cooking Lamb, (kindly fur­nished by Mrs. D. who has for a number of years, been a resident of the Holy Land).—The Arabians use sheep or lamb, and a great quantity of rice with it. One method of preparing lamb, is to take a piece of very young lamb, season it well with salt and pepper, place it in a skillet over a very slow fire, and allow it to fry in its own fat. At the same time take some clabber (curdled milk), and mix over the fire with a spoon until it boils. When the meat is nearly done, put it into the boiling clabber, and boil together for half an hour. Then take out the meat, and let the clabber boil until thick enough for a gravy. When served up on the table the lamb is put