STEWED RED CABBAGE.
Clean and remove the outer leaves, slice it as thinly as possible, put
it in a saucepan with a large piece of butter, and a tea cup full of
water, salt and pepper; let it stew slowly till very tender.
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STEWED MILT
Clean the milt thoroughly and boil with your soup meat. Set to boil with cold water and let it boil about two hours. Then take it out and cut into finger lengths and prepare the following sauce: Heat one tablespoon of drippings in a spider. When hot cut u... STEWED MUSHROOMS
Take two large boiled lobsters. Extract all the meat from the shell, and cut it up into very small pieces. For lobster salad, you must have lettuce instead of celery. Cut up the lettuce as small as possible. Make a dressing as for a chicken-salad, with th... STEWED OR STEAMED CHICKEN
Cut a nicely cleaned chicken into nine pieces. (Do not separate the meat from the breast-bone until it has been cooked.) Put in a cook pot and partly cover with boiling water. Add one small onion and a sprig of parsley, and let simmer about 1-1/2 hours, o... STEWED OYSTERS
Two hundred large fresh oysters. Four table-spoonfuls of strong vinegar. A nutmeg, grated. Three dozen of cloves, whole. Eight blades of mace, whole. Two tea-spoonfuls of salt if the oysters are fresh. Two tea-spoonfuls of whole allspice. ... STEWED PEARS.
Peel, core, and quarter a dozen fine large baking pears, put them into a stewpan with half a pound of white sugar and sufficient cold water to cover them; with a small quantity of the peelings, a few cloves, and a little cochineal tied up in a muslin bag,... STEWED PEPPERS
Cut the peppers in half and remove the seeds, stems and pith. Then cut them in neat, small pieces and throw into boiling salted water. Boil for half an hour. Drain them and then add salt to taste, one tablespoon of butter and four tablespoons of cream--to... STEWED PIPPINS.
Peel the pippins and stew them gently with a little water, white sugar, and a little lemon peel; preserve is usually used to ornament the top of each apple; they should, when done, look white and rather transparent. ... STEWED POTATOES
Pare and quarter, and put on to boil. When almost done drain off the water, add one cup of milk, one tablespoon of butter, a little chopped parsley and cook a while longer. Thicken with a little flour (wet with cold water or milk), stir, and take from the... STEWED POTATOES WITH ONIONS
Take small potatoes, pare and wash them very clean, use one onion to about ten potatoes, add goose-oil (in fact any kind of drippings from roast meat will answer) and put them in a pot or spider. When hot cut up an onion very fine and add to the boiling f... STEWED POTATOES, SOUR
Put a tablespoon of drippings in a kettle, and when it is hot cut up an onion fine and fry in the hot fat, cover closely. Put in potatoes, which have been previously pared, washed, quartered and well salted. Cover them tight and stew slowly until soft, st... STEWED PRUNES
Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak, for although the fruit is sweet enough, yet experience has shown that the added sugar changes by chemical process into fruit sugar and brings out... STEWED PRUNES
This is good enough even for an English "dinner-party." Beat the whites of six eggs stiffly. Take four dessert-spoonfuls of apricot jam, or an equal quantity of those dried apricots that have been soaked and stewed to a purée. If you use jam, you need no... STEWED RABBIT
After the rabbit has been skinned, and carefully cleaned, wash quickly and let stand over night in cold water to which salt has been added; also a pinch of red pepper. Place on the range in the morning (in a stew-pan with fresh warm water). When it comes ... STEWED RED CABBAGE.
Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender. ... STEWED RICE. MRS. EDWARD E. POWERS.
Take one-half cup of rice; wash it twice; cover with water two inches above rice; cook dry; then cover with a cup or more of milk; add butter the size of a walnut, and salt to taste. When cooked dry again, serve hot with cream and sugar. ... STEWED SHIN OF BEEF
4 pounds of shin of beef. 1 medium-sized onion. 1 whole clove and bay leaf. 1 sprig of parsley. 1-1/2 tablespoonfuls flour. 1-1/2 tablespoonfuls of butler or savory drippings. 1 small slice of carrot. 1/2 tablespoonful of salt. 1/2 teaspoonful of pepper. ... STEWED SHOULDER OF MUTTON
Fry the mutton very well. Then place in another pan sufficient water to cover your mutton, adding pepper, salt, a little nutmeg, a celery, and a few white turnips cut in pieces. When they are well cooked, add the meat and let all simmer for two hours. [_V... STEWED SPINACH.
Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; serve with poached eggs or small forcemeat fritters. This forms a pretty side-dish, and is also a nice way of dressin... Stewed Squabs
Make a stuffing of the livers and hearts of six birds chopped fine, with a little butter, chopped pork, the yolk of an egg, salt, cayenne and a little lemon. Stuff the squabs with the above. Put them in a stew pan and cover with stock and stew one-half ho... STEWED SQUASH
Peel squash, cut in quarters, put on to boil in cold water, and cook until tender. Drain, mash fine and smooth, add one-half cup of milk or cream, one tablespoon of butter, pinch of salt and pepper and put back on stove to keep hot. Beat well with a spoon... STEWED STEAK AND WALNUTS
2 lbs. Steak--5d. 1/2 pint Water or Stock 3 Pickled Walnuts 1 teaspoonful Vinegar 1 teaspoonful Cornflour Salt and Pepper Total Cost--6d.--1d. Time--Three Hours Cut the steak into neat pieces, put it into hot water and bring to the boil, t... STEWED SWEETBREADS
Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain. Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes. They are then ready for dressing. Lay the sw... STEWED SWEETBREADS
1 pair Sweetbreads--4d. 1 pint Gravy Salt and Pepper 1/2 Onion--1/2d. 1 oz. Butter 1/2 oz. Flour 1 Carrot--1d. Total Cost--51/2 d. Time--One Hour. Put the sweetbreads in cold water, bring to the boil, strain away the water, scrape and cl... STEWED TOMATOES
Pour boiling water over the tomatoes; remove the skins; cut into small pieces and place in a saucepan over the fire. Boil gently for twenty or thirty minutes and season, allowing for each quart of tomatoes one generous teaspoon each of salt and sugar and ... STEWED TOMATOES
Scald ripe tomatoes by pouring boiling water over them and allowing them to stand a few minutes. Skin them and cut in small pieces. Place in a stew-pan with 1 tablespoonful of butter, season _well_ with pepper and salt, cook about 25 minutes, add 1/2 teas... STEWED TOMATOES
From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large. Select smooth, medium-sized tomatoes; make a small aperture at the stalk end; remove the pulp and seeds with a spoon and put into a sieve to drain. Chop equal parts of cold chicken and veal...