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Serve with small dice of bread fried brown in butter. OYSTER SOUP, No. 1. Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt. Strain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle."
Take of hops 6 oz., molasses 5 quarts, boil the hops in water till the strength is out, strain them into a 30 gallon barrel, add the molasses and a teacupful of yeast, and fill up with water, shake it well and leave the bung out until fermented, which will be in about 24 hours; bung up, and it will be fit for use in about 3 days. A most excellent summer drink, smaller quantities in proportion.
Mix well together one-half a coffeecupful of molasses, one-quarter of a cupful of butter, one egg, one-half a cupful of milk, one-half a teaspoonful of pure soda, one and one-half cupfuls of good Graham flour, one small teacupful of raisins, spices to taste. Steam four hours and serve with brandy or wine sauce, or any sauce that may be preferred.
Soak half a package of Cox's gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten white of egg and one teaspoonful of vanilla extract, or the grated rind and the juice of a lemon.
The quince seeds should be tied in a piece of muslin, and boiled in it. QUINCE MARMALADE. Pare and quarter some quinces, and weigh an equal quantity of sugar. To four pounds of the latter put a quart of water, boil and skim it well, by the time the quinces are prepared. Lay the fruit in a stone jar, with a teacupful of water at the bottom, and pack them with a little sugar strewed between.
Have the griddle hot and nicely greased, pour on the batter in small round cakes and bake a light brown, the same as any griddle cake. To a piece of butter as large as an egg stirred until soft; add three well-beaten eggs, a pinch of salt and half a teacupful of sour cream. Stir well together, then add enough flour to make a very thick batter. Drop a spoonful of this into boiling water.
Do not sugar them in the dish they then become preserves, not fresh fruit. Pass the powdered sugar and cream with them. Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again.
Take half or quarter of a pound of the best quality of rice; wash it in a strainer, and put it in a saucepan, with a quart of clean water and a pinch of salt; let it boil slowly till the water is all evaporated see that it does not burn then pour in a teacupful of new milk; stir carefully from the bottom of the saucepan, so that the upper grain may go under, but do not smash it; close the lid on your saucepan carefully down, and set it on a cooler part of the fire, where it will not boil; as soon as it has absorbed the added milk, serve it up with fresh new milk, adding fruit and sugar for those who like them.
And yet you go on, year after year, paying every cent you can rake and scrape for fertilizing drugs, and getting about a teacupful of wheat, that is, proportionately speaking. I don't think this sort of thing should continue, Uncle Isham. It would be a great deal better to plough that field for pickles.
Half a teacupful will soon swell up to fill the pot. A tablespoonful to a person will be an ample allowance and then, unless you have a good size pot to boil it in, have some one standing by ready with an extra pan to catch the surplus when it begins to swell. There are certain general rules for cooking which may help the beginner although they are not absolute.
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