Green Corn Fritters or Cakes

Grate the corn, and allow an egg and a half for every cupful, with a tablespoon of milk or cream. Beat the eggs well, add the corn by degrees, beating very hard; salt to taste; put a tablespoonful of melted butter to every pint of corn; stir in the milk, and thicken with just enough flour to hold them together - say a tablespoonful for every two eggs. You may fry in hot lard, as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little first, to see that it is of the right consistency.

Eaten at dinner or breakfast, these always meet with cordial welcome.

French Pickles

[Recipe in the handwriting of Rutherford B. Hayes]:

1peck green Tomatoes

6 large onions sliced

1 tea cup full of salt - thrown on them - Stand till morning - drain thoroughly - then boil in 2 quarts water, a [one? torn]* quart vinegar 15 or 20 minutes - then strain in a collender [colander] - takes 4 quarts vinegar, 2 lbs brown sugar, ½ lb white mustard seed, 2 table spoons full grown alspice x 2 cloves, & 2 cinnamon, 2 of ginger, 2 ground mustard, thrown together & boil 15 minutes - Excellent

9 Oct 1873. [from] Mrs. [Maria] Vallette - [of Fremont, O.]

Corn Bread

2 pints Meal

1 egg well beaten

1 pint Jar Milk

with 1 teaspoonful Soda

Mixed with corn m[eal] a little pinch salt.

Add a little more milk if needed.

Have the pan well buttered and very hot

Corn Soup

This is a very good soup, made with either fresh or canned corn. When it is fresh, cut the corn from the cob, and scrape off well all that sweetest part of the corn which remains on the cob. To a pint of corn add a quart of hot water. Boil it for an hour or longer; then press it through the colander. Put into the saucepan butter the size of a small egg, and when it bubbles sprinkle in a heaping tablespoon of sifted flour, which cook a minute, stirring it well. Now add half of the corn pulp, and, when smoothly mixed, stir in the milk, and a cupful or cream.

This soup is very nice with no more addition, as it will have the pure taste of the corn; yet many add the yolks of two eggs just before serving, mixed with a little milk or cream, and not allowed to boil. Others add a table-spoon-ful of tomato catsup.

Fish a la Creme

Boil a fish weighing four pounds in salted water. When done, remove the skin, and flake it, leaving out the bones. Boil one quart of rich milk. Mix butter size of small egg with three table-spoonfuls of flour, and stir it smoothly in the milk, adding also two or three sprigs of parsley and half an onion chopped fine, a little Cayenne pepper, and salt. Stir it over the fire until it has thickened.

Butter a gratin dish. Put in first a layer of fish, then of dressing, and continue in alternation until all the fish is used, with dressing on top. Sprinkle sifted breadcrumbs over the top. Bake half an hour. Garnish with parsley and slices of hard-boiled egg.

Scalloped Oysters in Shells

They may be served cooked in their shells, or in silver scallop shells, when they present a better appearance than when cooked and served all in one dish.

If cooked in an oyster or clam shell, one large, or two or three little oysters are placed in it, with a few drops of the oyster liquor. It is sprinkled with pepper and salt, and cracker or bread crumbs. Little pieces of butter are placed over the top. When all are ready, they are put into the oven. When they are plump and hot, they are done. Brown the tops with a salamander, or with a red-hot kitchen shovel.

If they are cooked in the silver scallop shells, which are larger, several oysters are served in the one shell; one or two are put in, peppered, salted, until the shell is full, or until enough was used for one person. Moisten them with the oyster-juice, and strew little pieces of butter over the top. They are merely kept in the oven until they are thoroughly hot, then browned with the salamander. Serve one shell for each person at table, placed on a small plate. The oysters may be bearded[sic] or not.

Scalloped Oysters

Ingredients: Three dozen oysters, a large tea-cupful of bread or cracker crumbs, two ounces of fresh butter, pepper and salt, half a tea-cupful of oyster-juice.

Make layers of these ingredients, as described in the last article, in the top of a chafing-dish, or in any kind of pudding or gratin dish; bake in a quick oven about fifteen minutes; brown with a salamander.

Oyster Stew

Put a quart of oysters on the fire in their own liquor. The moment they begin to boil, skim them out, and add to the liquor a half-pint of hot cream, salt, and Cayenne pepper to taste. Skim it well, take off the fire, add to the oysters an ounce and a half of butter broken into small pieces. Serve immediately.

Corned Beef

A good piece of beef well corned, then well boiled, is a most excellent dish.

Put it into the pot with enough cold water to just cover it. When it comes to boil, set it on the back of the range, so that it will boil moderately. Too fast boiling renders meat tough, yet the water should never be allowed to cease boiling until the meat is done; skim often. Let it boil at least four or five hours, according to its size. It must be thoroughly done. In England, where this dish is an especial favorite, carrots are always boiled and served with the beef. The carrot flavor improves the meat, and the meat improves the carrot. Do not put the carrots into the pot, however, until there is only time for them to become thoroughly cooked before serving (about three-quarters of an hour). Serve the carrots around the beef.

In America, cabbage is oftener boiled with corned beef. This is very nice also. If cabbage is used, add at the same time one or two little red peppers. When about to serve, press out all the water from the cabbage, adding little pieces of butter. Serve the meat placed in the centre of the cabbage.

Little pickles are a pretty garnish for corned beef, with or without the vegetables.

Veal Cutlets, Sauted and Fried

These are cutlets cut from the round, although any veal cutlets may be cooked in the same way. Cut them into equal sized pieces, beat them a little with a knife to get them into shape; season, egg, and bread crumb them. Now, fry in a saute pan, or rather saute some thin slices of ham in a little hot lard, and when done take them out on a hot dish; fry slowly the cutlets in the same fat, and when done pour out some of the fat, if there is more than a tea-spoonful; add a little flour, then a little hot water, and when cooked a few moments, season it well with lemon-juice, adding pepper and salt to taste; then strain it. Serve the cutlets in the centre of a dish, with the gravy poured over; and place alternated slices of the ham and lemon in a circle around them.

They are also very good sauted in a little lard, and served with a cream gravy poured over them; or they are nice egged ( with a little chopped parsley and onion mixed with the egg) and bread-crumbed, and fried in hot lard.


3 cups warm milk

½ cup yeast

2 tablespoonfuls melted butter

1 saltspoonful salt, and same of soda, dissolved in hot water

Flour to make good batter

Set these ingredients - leaving out the butter and soda - as a sponge. When very light, beat in the melted butter, with a very little flour, to prevent the butter from thinning the batter too much; stir in the soda hard, fill pattypans or muffin-rings with the mixture, and let them stand fifteen minutes before baking.

White Cake

There is not to be found a better receipt for white cake than the following. The cake is mixed contrary to the usual rules of making cake, but it is the best mode of making it fine-grained and delicate.

Ingredients: Whites of six eggs, scant three-quarters of a cupful of butter, one and one-quarter cupfuls of pulverized sugar, two cupfuls of flour, juice of half a lemon, one-quarter of a tea-spoonful of soda.

If soda is used, mix it well with the flour, and pass it through the sieve several times to distribute it equally. Beat the batter to a light cream, and add the flour to it, stirring it in gradually with the ends of the fingers until it is a smooth paste. Beat the whites of the six eggs to a stiff froth, and mix in them the pulvarized sugar; now stir the eggs and sugar gradually into the flour and butter, adding also the lemon-juice, and mix it smoothly together with the egg whisk. As soon as it is perfectly smooth, put it into the oven, the heat of which should be rather moderate at first. When done and still hot, spread over it a frosting made with the white of one egg, pulverized sugar and a flavoring of lemon. The frosting is a decided improvement, and, according to the receipt, only requires a few minutes to prepare.

This cake may be make with one-tea-spoonful of baking-powder, or with prepared flour, or with the one-quarter tea-spoonful of soda and one-half tea-spoonful of cream of tartar, when the essence of lemon should be used instead of the lemon-juice.