Mrs. Lincoln's Boston cook book

Crisped Crackers. — Split butter crackers and spread with butter ; put them, the buttered side up, into a pan, and brown in a hot oven. They are delicious with white or vegetable soups, and in fish chowder and oyster stews. Egg Balls. Boil four eggs twenty minutes ; put them in cold water. When cool, cut carefully through the white, and remove The Boston Cook Book. the yolks whole. They may be served in the soup whole or cut into quarters. Or put the yolks in a small bowl and rub them to a paste with a wooden spoon. Season with one saltspoonful of salt ; one fourth of a saltspoonful pepper ; one teaspoonfal of melted butter. Moisten it with the beaten yolk or white of one raw egg, using just enough to shape it easily into balls about the size of a walnut. Koll in flour and fry in butter ; the same as force-meat balls. They are sometimes boiled five minutes in the soup, but are better fried. Force-Meat Balls for Soup. 1 cup of any cooked meat. Yolk of 1 raw egg. 1 saltsp. each of salt and thyme. A few drops onion juice. % saltspoonful pepper. 1 tablespoonful flour. 1 teaspoonf ul lemon juice. 1 tablespoonful butter. 1 teaspoonf ul chopped parsley. Chop the meat very fine ; add the seasoning ; beat the yolk of the egg, and add enough of it to moisten the meat ; make it into balls the size of a nutmeg, put them in a soup plate, sprinkle them with flour, shake the plate until the balls are all floured ; put the butter in an omelet pan, and when brown put in the balls, and shake the pan occasionally until the balls are browned. Mock 1 calf's head, 4 quarts cold water. 1 tablespoonful salt. 6 cloves. 6 peppercorns. 6 allspice. % inch stick cinnamon. Bouquet of herbs. 2 onions. Soup. 1 carrot. 1 turnip. Celery root. 2 tablespoonfuls butter. 2 tablespoonf uls flour. 1 pint brown stock. 3 eggs. 1 lemon. Wash, scrape, and clean the head, and soak an hour in cold water. Remove the brains and tongue. Laj- them The Boston Cook Booh in cold water, to be reserved for separate dishes. Cut the head into four or five pieces, and put it into the kettle with the skin side up, to prevent sticking. Add the cold water ; heat slowly and skim thoroughly, as the meat is to be used again. Add the salt, and simmer two hours, or until the meat slips from the bones. Remove the meat, and put the face meat smoothly on a plate, so it can easily be cut into dice when cool. Reserve the remainder of the meat for force-meat balls. Put the bones on to boil again. Add the herbs, spices, and vegetables, and simmer until reduced to two quarts. Strain, and set away to cool. Half an hour before serving, remove the fat, put the stock onto boil, and season with one saltspoonful each of ground thyme or marjoram and pepper, and one teaspoonful of salt. Make a brown thickening with two tablespoonfuls of butter, browned, two tablespoonfuls of cornstarch or flour, and one pint of brown stock. Stir this into the stock. Add one cup of meat dice, made by cutting the face meat into half-inch cubes. Boil the three eggs twenty minutes, and make the yolks into egg balls, or cut the whole eggs in half-inch slices. Make force-meat balls with the reserved meat, according to directions on page 137. Put the meat balls and egg balls into the tureen, add the soup, and serve very hot with thin slices of lemon.