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Updated: July 18, 2025
1. =General Stock.= PART I. Where there is a family of any size it is well to keep a clean pot or sauce-pan on the back of the stove to receive all the clean scraps of meat, bones, and remains of poultry and game, which are found in every kitchen; but vegetables should not be put into it, as they are apt to sour.
These friends merely laugh good naturedly and answer: "O, the only reason is, that it is just the way we have always done it." Natural conservatives, these Hopi, and yet not one of them but likes a bright new sauce-pan from the store for her cooking, and a good iron stove, for that matter, if she can afford it. There is no tradition against this, we are told. Walpi.
151. =Brussels Sprouts.= Trim two quarts of Brussels sprouts, wash them thoroughly, put them in three quarts of boiling water with two tablespoonfuls of salt, and boil them gently until tender, about fifteen minutes, shaking the sauce-pan occasionally; then drain them in a colander, being careful not to break them; put them again into the sauce-pan with one ounce of butter, a teaspoonful of lemon juice, a saltspoonful of salt, and quarter of a saltspoonful of white pepper; toss them gently over the fire, while you make some rounds of buttered toast for the bottom of a platter; when this is ready shake the Brussels sprouts upon it, and serve hot.
I propose, that you should pare and slice Cucumbers as usual for stewing; and then with a little Salt and Pepper, with their own Liquor stew them in a Sauce-Pan till they are a little tender; then pour them into a Cullendar, and when they are drain'd well from the Liquor, boil some White Wine, with Water, half one, and half the other, with whole Pepper; and when the Liquor is cold, put the Cucumbers into a Gally-pot, and pour the Liquor over them: and, if you put a little Oil upon the Liquor, I am persuaded they will keep several Months.
One pint chopped lobsters; good half pint rolled crackers; one tablespoonful butter; ten of milk; salt and pepper to taste. This quantity is enough for twelve persons. From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager. Take butter the size of an egg; melt slowly in sauce-pan; into butter slice fine a piece of onion size of a filbert; brown slowly.
'How do you know that? inquired the man with an impatient tone and a half-angry glance. 'How can you tell how it came into the gruel? Perhaps it was lying at the bottom of the basin, or at the bottom of the sauce-pan. Most likely it was. 'O no, father, said Mary: 'it is long since we had a guinea.
Then he betook himself to light a fire by rubbing together two dry sticks till a flame was produced, and this fire he fed from time to time with branches and logs from the woods. He had also, his food to obtain and to cook goat's flesh or cray-fish, which he boiled in his large sauce-pan; and to gather the tender tops of the cabbage-palm or other vegetables, for bread.
While this is proceeding, set over the fire a sauce-pan three parts full of water, or sufficient to cover the chickens when they are ready. As soon as the water boils, throw in the curry-paste. When the paste has all dissolved, and is thoroughly mixed with the water, put in the pieces of chicken to boil, or rather to simmer.
Let it again boil up, and then take the sauce-pan off the fire, and set it aside to stand for a few minutes, but do not stir it. When wine is considered too heating, the whey may be made by turning the milk with lemon juice. Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Put it into a tea-cup and pour on it sufficient lukewarm water to cover it.
Of furniture there was not much, only an open cupboard, displaying two silver cups and tankards, a sauce-pan of the same metal, a few tall, slender, Venetian glasses, a little pewter, and some rare shells.
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