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Updated: July 12, 2025
Turn the spit often, so that the meat may be equally done on all sides. Once or twice draw back the roaster, and improve the fire by clearing away the ashes, bringing forward the hot coals, and putting on fresh fuel at the back. Should a coal fall into the dripping-pan take it out immediately.
Lay the dumplings in a dripping-pan buttered, the smooth side upward. When the pans are filled, put a small piece of butter on top of each, sprinkle over a large handful of sugar, turn in a cupful of boiling water, then place in a moderate oven for three-quarters of an hour. Baste with the liquor once while baking. Serve with pudding-sauce or cream and sugar.
Put in the dripping-pan with sliced onions, tomatoes and parsley and 2 tablespoonfuls of dripping. Let roast; baste often until tender. Serve hot or cold, cut into thin slices. Russian Rice Pudding. Mix cold boiled rice with the juice and rind of a lemon, 1 cup of sugar and 1/2 glass of fine rum; then press into a mold. Let get very cold and serve with cold cooked fruit. Scotch Pudding.
Lay in a thin pie tin or dripping-pan, half a pint of large oysters, or more if required; have the pan large enough so that each oyster will lie flat on the bottom; put in over them a little oyster liquor, but not enough to float; place them carefully in a hot oven and just heat them through thoroughly do not bake them which will be in three to five minutes, according to fire; take them up and place on toast; first moistened with the hot juice from the pan.
And before him, shouting and pounding and staring with crimson faces into his, were the pupils. "Fire! Fire! Fire! Fire!" they yelled. It brought back to the little girl that terrible moment when the farm-house, with a dripping-pan full of hog-fat flaming in the oven, was threatened with destruction. "Scotland's burning! Scotland's burning!" sounded the warning again. No one moved.
Have ready a deep spider containing a pound or more of lard, hot enough to fry crullers. Drop into this hot lard the chops, frying only a few at a time, as too many cool the fat. Fry them brown, and serve them up hot and dry, on a warm platter. Prepare them the same as for frying, lay them in a dripping-pan with a very little water at the bottom.
"There's the house," said Mother. "I wonder why she's shut the shutters." "Who's SHE?" asked Roberta. "The woman I engaged to clean the place, and put the furniture straight and get supper." There was a low wall, and trees inside. "That's the garden," said Mother. "It looks more like a dripping-pan full of black cabbages," said Peter.
Utensils for preparing food included an iron pot, a gridiron, frying-pan, dripping-pan, two brass kettles, a skimmer, a mortar and pestle, and a grater. Pewter-ware and a supply of three dozen napkins and six tablecloths made meals something of an occasion for the family.
Let boil; add the sweetbreads and simmer until done. Serve cold. German Stuffed Turkey. Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 eggs and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done.
Lay it in a dripping-pan; put a pint of hot water and a piece of butter in the dripping-pan, add to it a small tablespoonful of salt, and a small teaspoonful of pepper; baste frequently, and let it roast quickly, without scorching; when nearly done, put a piece of butter the size of a large egg to the water in the pan; when it melts, baste with it, dredge a little flour over, baste again, and let it finish; half an hour will roast a full grown chicken, if the fire is right.
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