ALBERT R. MANN LIBIRARY Cornell University Gift of Thomas Bass From Home Bakings, by Edna Evans San Francisco, 1912. Cornell University Library The original of tliis book is in tlie Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924085802910 THE ORIGINAL Appledore Cook Book CONTAINING PRACTICAL RECEIPTS FOR PLAIN AND RICH COOKING BY MARIA PARLOA FOUNDER OF THE ORIGINAL COOKING SCHOOL IN BOSTON, AND AUTHOR OF *' KITCHEN COMPANION," " FIRST PRINCIPLES OF HOUSEHOLD MANAGEMENT," ETC. NE W EDITION, WITH ILL USTRA TIONS BOSTON CHARLES E. BROWN AND COMPANY Entered, according to Act of Congress, in the year 1872, by M. PARLOA, in the Office of the Librarian of Congress, at Washington, Entered, according to Act of Congress, in the year 1881, by M. PARLOA, in the Office of the Librarian of Congress, at Washington. S. i. PARKH1LL 4 CO., PRlNTEfiS BOSTON In offering this book to the pubhc, I am aware that there are already many good cook books in the market. But I trust that this will supply a want which has always been felt by young house- keepers. The great trouble with most of the cook books which I have known (and I am constantly hearing the same complaint) is, that they are too expensive, that they use weight instead of measure, and also that they take for granted that the young housekeeper knows many things which she really does not. These wants I have endeavored to sup- ply in this volume. There is not one receipt in the book which has not been proved to be good. There are very few which I have not used myself, and of the value of those I am fully assured, hav- ing seen nearly all of them tried. PREFACE TO LAST EDITION. Several years have elapsed since the first edition of "The Appledore Cook Book" was given to the public ; and, in that time, the author has been adding to her store of tried receipts, and now feels it a duty and a pleasure to give them to the public. The additional matter has been written on the original plan of the book ; that is, that nothing is inserted which has not been tried and found prac- tical. Boston, 1877. CONTENTS. SOUPS. Soup Stock 17 Turkey Soup 21 Brown Soup iS Chicken Soup 22 Brown Soup, No. 2 19 White Soup 22 Brown Soup, No. 3 19 Beef Soup 22 Vegetable Soup 20 Beef Soup, No. 2 23 Julienne Soup 20 Mutton Broth 23 Barley Soup 20 Mutton Broth, No. 2 23 Sago Soup 20 Dumplings for Soup 24 Macaroni Soup 20 Veal Soup 24 Vermicelli Soup 20 Pea Soup 25 Ox-Tail Soup 21 Mock Turtle Soup 26 Tomato Soup 21 Oyster Soup 27 Giblet Soup 21 Mock Bisque Soup 27 FISH. Chowder 28 Salt Cod Fish 32 Fish Chowder 29 Broiled Salt Fish 33 Clam Chowder 29 Salt Fish in Cream 34 Clam Chowder, No. 2 .30 Fish Balls 34 Boiled Cod 30 Another Mode 34 Fried Cod 31 A Third Mode 34 Broiled Cod, or Scrod 31 Fish Hash 35 Baked Cod 31 Boiled Halibut 35 Tongues and Sounds 32 Fried Halibut 36 5 CONTENTS. Broiled Halibut 36 To Broil and Fry Salt Mackerel 39 Smoked Halibut 36 Salt Mackerel in Cream 39 Boiled Salmon 36 To Boil Salt Mackerel 39 Fried Salmon , 36 Smelts 39 Broiled Salmon 36 Brook Trout 40 Baked Cod and Salmon 37 Oyster Stew 40 Scalloped Fish 37 To Boil Lobster 40 Salmon Trout 37 Stewed Lobster 41 Shad and Haddock 38 Curried Lobster 41 Fresh Mackerel Boiled 38 Eels Fried 41 Broiled Mackerel 38 Baked Eels 41 Fried Mackerel 38 Remarks in Regard to Fish ... 42 Baked Mackerel 38 MEATS. - Boiled Corned Beef 43 Fried Beefsteak 52 Boiled Salt Tongue 44 Beefsteali Smothered in Onions 52 Boiled Fresh Tongue 44 Italianed Beef 53 Boiled Flank of Beef 44 Stewed Beef 53 Boiled Ham 45 Fricassee of Beef 54 Roast Ham 45 Mutton Chops 54 Boiled Leg of Mutton 46 Mutton Pie with Tomatoes .... 54 Boiled Shoulder of Mutton. ... 46 Mutton Pie, Plain .55 Boiled Leg or Shoulder of Lamb 46 Mutton Fricassee 55 Boiled Veal 47 Haricot of Mutton 55 Boiled Turkey 47 Minced Mutton 56 Boiled Fowl and Pork 48 Lamb Chops 56 Roast Beef 48 Broiled Veal 56 Roast Mutton 49 Fricassee of Veal 56 Roast Lamb 50 Veal Cutlets 57 Roast Veal 50 Veal Loaf 57 Roast Pork , 51 Veal on Toast 57 Broiled Beefsteak 51 Veal Croquettes 58 . CONTENTS. Pork Steak 58 Fried Liver 62 Fried Salt Pork 5S Broiled Liver 62 Broiled Salt Pork 58 Boiled Tripe 62 Salt Pork Fried in Batter 59 Broiled Tripe 62 Fried Sausages 59 Fried Tripe 62 Broiled Sausages 59 Soused Tripe 63 Pigs' Feet Soused 60 Tripe Fried in Batter 63 Fried Pigs' Feet 60 Calf s Head and Pluck 63 Pigs' Feet Fried in Batter 60 Hash Made from Calfs Head Pigs' Head Cheese 60 and Pluck 64 Fried Ham 61 Meat Hash 64 Broiled Ham 61 To Sweeten Tainted Meat 65 Ham and Eggs 61 POULTRY. To Clean Poultry 66 Roast Partridges 68 Roast Turkey , 67 Roast Grouse 69 Roast Chicken 68 Roast Pigeons 69 Roast Goose 68 Small Birds 69 Roast Duck 68 VENISON. Roast Venison 70 ENTREMETS, Stewed Beef with Mushrooms. 71 Chicken Curry 74 Fillet of Beef with Mushrooms 71 Chicken Pie 74 Alamode Beef 72 Chicken Pillau, — A Southern Bouilli Beef 72 Dish 74 Bouilli Tongue 73 Broiled Chicken 75 Stewed Partridges 73 Chicken Patties 75 Brown Fricassee of Chicken ... 73 Devilled Turkey 75 White Fricassee of Chicken. 74 Potted Pigeon 76 CONTENTS. Broiled Halibut 36 To Broil and Fry Salt Mackerel 39 Smoked Halibut 36 Salt Mackerel in Cream 39 Boiled Salmon 36 To Boil Salt Mackerel 39 Fried Salmon 36 Smelts 39 Broiled Salmon 36 Brook Trout 40 Baked Cod and Salmon 37 Oyster Stew 40 Scalloped Fish 37 To Boil Lobster 40 Salmon Trout 37 Stewed Lobster 41 Shad and Haddock 38 Curried Lobster 41 Fresh Mackerel Boiled 38 Eels Fried 41 Broiled Mackerel 38 Baked Eels 41 Fried Mackerel 38 Remarks in Regard to Fish ... 42 Baked Mackerel 38 MEATS. - Boiled Corned Beef 43 Fried Beefsteak 52 Boiled Salt Tongue 44 Beefsteak Smothered in Onions 52 Boiled Fresh Tongue 44 Italianed Beef 53 Boiled Flank of Beef 44 Stewed Beef 53 Boiled Ham 45 Fricassee of Beef 54 Roast Ham 45 Mutton Chops 54 Boiled Leg of Mutton 46 Mutton Pie with Tomatoes 54 Boiled Shoulder of Mutton. ... 46 Mutton Pie, Plain ,55 Boiled or Leg Shoulder of Lamb 46 Mutton Fricassee 55 Boiled Veal 47 Haricot of Mutton 55 Boiled Turkey 47 Minced Mutton 56 Boiled Fowl and Pork 48 Lamb Chops 56 Roast Beef 48 Broiled Veal 56 Roast Mutton 49 Fricassee of Veal 56 Roast Lamb 50 Veal Cutlets 57 Roast Veal 50 Veal Loaf 57 Roast Pork 51 Veal on Toast 57 Broiled Beefsteak 51 Veal Croquettes 58 , CONTENTS. Pork Steak 58 Fried Liver 62 Fried Salt Pork 58 Broiled Liver 62 Broiled Salt Pork 58 Boiled Tripe 62 Salt Pork Fried in Batter 59 Broiled Tripe 62 Fried Sausages 59 Fried Tripe 62 Broiled Sausages 59 Soused Tripe- . 63 Pigs' Feet Soused 60 Tripe Fried in Batter 63 Fried Pigs' Feet 60 Calf s Head and Pluck 63 Pigs' Feet Fried in Batter. , . , , 60 Hash Made from Calfs Head Pigs' Head Cheese 60 and Pluck 64 Fried Ham 61 Meat Hash 64 Broiled Ham 6i To Sweeten Tainted Meat 65 Ham and Eggs 61 POULTRY. To Clean Poultry 66 Roast Partridges 68 Roast Turkey , 67 Roast Grouse 69 Roast Chicken 68 Roast Pigeons 69 Roast Goose 68 Small Birds 69 Roast Duck , 68 VENISON. Roast Venison. 70 ENTREMETS. vifith Chicken Stewed Beef Mushrooms 71 Curry , 74 Fillet of Beef with Mushrooms 71 Chicken Pie 74 Alamode Beef 72 Chicken Pillau, — A Southern Bouilli Beef 72 Dish 74 Bouilli Tongue 73 Broiled Chicken 75 Stewed Partridges 73 Chicken Patties 75 Brown Fricassee of Chicken ... 73 Devilled Turkey 75 White Fricassee of Chicken. 74 Potted Pigeon 76 . CONTENTS. Pigeon Pie 76 Rice Croquettes 78 Quail Pie 76 Macaroni in Cream 7^ Snipe Pie 76 Queen Fritters 79 Oyster Pie 76 Plain Fritters 79 Oyster Patties 77 Apple Fritters 79 '. Oyster Roast . 77 Pancakes 79 Scalloped Oysters 77 Salad Dressing 80 Fried Oysters. 77 Chicken Salad 80 Broiled Oysters , 78 Lobster Salad 80 Veal Croquettes 78 VEGETABLES. Boiled Potatoes 81 Stewed Beans 87 Mashed Potatoes 81 Green Peas 87 Browned Potatoes 82 Green Corn 87 Baked Potatoes 82 Boiled Turnips 88 Fried Potatoes 82 Boiled Parsnips 88 Fried Boiled Potatoes 83 Fried Parsnips 88 Potatoes Warmed with Pork. 83 Boiled Carrots 89 Potatoes Warmed in Gravy .... 84 Boiled Rice 89 Fricassee of Potatoes , . 84 Another Mode 89 Boiled Sweet Potatoes 84 Stewed Tomatoes 89 Baked Sweet Potatoes 84 Sliced Tomatoes 90 Boiled Onions 84 Baked Tomatoes 90 Fried Onions 85 Asparagus 90 Boiled Squash 85 Spinach 91 Baked Squash 85 Cabbage 91 Beets 86 Cauliflower 91 Pickled Beets 86 Dandelions 92 Shelled Beans 86 Beet Greens 92 Baked Beans 86 Boiled Macaroni 92 String Beans 87 CONTENTS. BREAD. PAGE Hop Yeast 94 Corn Cake, No. 2 106 Hop Yeast, No. 2 95 Corn Cake, No. 3 106 Hop Yeast, No. 3. 95 Corn Cake, No. 4 106 Potato Yeast 95 Rye Drop Cakes 107 Yeast Bread 96 Flour Drop Cakes 107 Yeast Bread, No. 2 96 Graham Muffins 107 Bread Made with Yeast-cakes 97 Rye Muffins 107 Milk Yeast Bread 97 Corn Dodgers 107 Graham Bread 98 Waffles I08 Graham Bread, No.