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Mother Hubbard's Cookbook II (1887)
Price: $18.95
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SAVE EVEN MORE!!!!
NO CHARGE FOR SHIPPING AND HANDLING!!!!
There are publishers and book sellers out there who will sell you this book for more than $30.00 and all it is is a photo copy of the original. Our edition has been completely reset so the type is crisp and clear and in addition we have added a glossary and enhanced it with other material.
Order by credit card on our secure site, or mail check to Laughing Cat Books, Box 10794, Rochester, New York 14610.
Encouraged by the success of their 1880 book, the ladies did it again in 1887. This reconstituted edition contains everything that was in the original 1887 plus advertisements, pictures and a glossary. Great reading. Great gift.
For sample recipes, click title or Detailed Description Tab above.
BEEF SOUP
Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot. Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.
NOODLES
Three eggs slightly beaten, two tablespoons of water, pinch of salt; add flour to make a stiff dough; roll as thin as wafer, sprinkle over flour, and roll into tight roll; cut into thin slices and let dry for an hour before putting into soup.
BAKED FISH
A fish weighing from four to six pounds is a good size to bake. It should be cooked whole to look well. Make a dressing of bread crumbs, butter, salt and a little salt pork, chopped fine (parsley and onions, if you please); mix this with one egg. Fill the body, sew it up, and lay in large dripper; put across it some strips of salt pork to flavor it. Put a pint of water and a little salt in the pan. Bake it an hour and a half. Baste frequently. After taking up the fish, thicken the gravy and pour over it.
VEAL LOAF
Three pounds of the nice part of a leg of veal, chopped fine; six crackers rolled fine; two eggs, well beaten; a piece of butter, size of an egg; one table-spoon of salt; one teaspoon of pepper, one-quarter of a nutmeg. Work all well together; then make into a loaf, and put into a dripping pan; cover with cracker crumbs and bits of butter. Have a little water in the pan, and baste often until done.
POTATOES BOILED IN LARD
Pare and slice thick eight or ten large potatoes. Half fill a good sized kettle with lard or drippings. When boiling put in the potatoes; cook until tender and brown; then take out with a skimmer into a colander to drain off any grease. Sprinkle salt over them. Be sure and not fill the kettle too full with potatoes, as it is better to cook at a time only what the lard covers.
LINCOLN PIE
One pint stewed sour apples, sifted; butter size of an egg, two tablespoons flour; grated rind and juice of a lemon; yolks of three eggs, beaten. Sweeten to taste. Bake with lower crust, and when done spread a meringue of the whites of three eggs, beaten with three tablespoons sugar over the top, and brown in oven.
SUET PUDDING
One cup suet or butter, one cup molasses, one bowl of raisins and currants, one egg, one cup sweet milk, one teaspoon saleratus, dissolved in milk; one-fourth teaspoon cloves, one-half nutmeg. Mix stiff with flour and steam three hours. sauce.
One cup butter and two cups sugar, beat to a cream; add three eggs beaten very light; stir in two tablespoons boiling water. Flavor with wine, brandy, or vanilla.
MAYONNAISE DRESSING
Yolks of three eggs, one tablespoonful of mustard, one tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt, small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients until light. Add a few drops of oil at a time until thick, then add more rapidly. Then add
vinegar, when done should be very thick. Place on ice for a few hours. Just before serving add one cup of cream.
Manufacturer: N/A
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