THE COLUMBIAN COOK BOOK
Meats, Poultry, and Fish.
Roast Turkey.
| Pick and dress as usual, wipe dry, rub a very little fine salt on the inside and fill with the dressing prepared as below. Place in dripping pan, brush well with soft butter and set in a hot oven. Let brown evenly. Add water. Cook till tender, testing with a long pin run through the second joint of the leg. Baste frequently and well. |
Turkey Dressing.
| Boil till tender the giblets, chop fine and add five slices of good bread well crummed. Add one egg, one tablespoon sage, with pepper and salt to taste. Add to the giblets with their liquor, a piece of butter the size of an English walnut. This amount of dressing is sufficient to fill a good sized turkey. |
| MRS. CHAS. VAN GORDER. |
Roast Beef with Yorkshire Pudding.
| When roasting a piece of beef, set it upon muffin rings so that the juice will drop into the pan below. Three quarters of an hour before it is done, mix up the following and pour into the pan under the meat: One pint of milk, four eggs beaten very light, pinch of salt andone cup of flour. Cut in pieces and serve with roast. |
| MRS. W. W. SMITH. |
French Method of Roasting Beef.
| Take a three pound roast, (have it cut quite thick and well skewered;) heat the skillet very hot, place the roast therein and sear well. Turn carefully with a fork, being sure not to pierce the meat as the juice will escape and render the meat tough. Put in hot oven and cook one hour and a half. Baste frequently and salt half hour before serving Serve with brown gravy made after the roast is taken from the skillet. |
| MRS. CHAS. VAN GORDER. |
Veal Loaf.
| Three pounds chopped veal, one quarter of a pound of chopped salt port, half cup of cream and milk mixed, two eggs, one cup rolled crackers, butter size of an egg, salt, pepper and sage. Put in pan and sprinkle a handful of crumbs over the top; cover with a pan and bake two hours. When done remove cover and let brown. Very nice for tea. Must be perfectly cold to slice well. |
| MRS. B. S. PHELPS. |
Veal Loaf.
| Four pounds of beef, chopped fine, two eggs, cup crackers, rolled and half cup butter; season highly with salt and pepper. Mix well, mold in a loaf and bake three hours. |
| MRS. H. M. TALBOT. |
Marbled Veal.
| Boil until tender, one beef tongue, skin and cut in thin slices and pound until fine. Add one quarter of a pound of butter, half teaspoon mace and a little black pepper; moisten with the liquor. Take four pounds of veal, boil until tender, cut in small pieces, chop fine and pound till smooth. Add half pound butter, salt and pepper to taste; use same quantity of crackers as of veal, mix thoroughly and moisten well with the liquor. Take four hard boiled eggs, rub fine with a little salt, pepper and mustard; moisten with vinegar. Put in mold using the mixtures alternately. |
| MRS. J. E. CLARKE. |
Smothered Chicken..
| Cut chicken in small pieces, same as for frying; dip in flour and fry in hot skillet with butter and lard, using half and half, season to taste and brown well. Put in a milk crock with one pint of hot water, cover closely with a plate and bake till tender. |
| MRS. CHAS. VAN GORDER. |
Creamed Chicken.
| Cut up a chicken and wash in water, in which put one teaspoon of soda; wipe dry and roll in flour. Fry in butter and when it comes to a nice brown, pour on one cup of sweet cream. Cover and cook a few minutes, after which a milk gravy can be made if desired. |
| MRS. H. D. WOODWARD. |
Steamed Salmon Loaf.
One can salmon, drain off liquid, half cup bread crumbs, four eggs, four tablespoons of butter. Mix crumbs and eggs, then butter and salmon and then mix all. Add salt, pepper and parsley and steam one hour.
SAUCE FOR SAME.--One cup milk, liquid of salmon, little red pepper, one teaspoon catsup, one tablespoon butter. Let boil, then add one beaten egg, boil one minute and pour over salmon. Serve at once. |
| MRS. J. E. CLARKE. |
Scalloped Oysters
| Fill the bottom of a two quart pan with a layer of cracker crumbs, broken up in the hands (never roll the crackers.) Then put in a layer of oysters, pepper, salt and butter; then another layer of crackers and so on until full. Pour over a pint and a half of milk and the liquor from the oysters. Bake in a slow over one half hour. |
| MRS. J. A. NASH. |
Scalloped Oysters
| Have ready about a pint of fine cracker crumbs. Butter a deep dish. Put a layer of the cracker crumbs on the bottom, wet this with some of the oyster liquor; next have a layer of oysters, sprinkle with salt and pepper and lay small bits of butter upon them, then another layer of cracker crumbs and oyster juice, then oysters; pepper, salt and butter, and so on until the dish is full; the top layer to be cracker crumbs. Beat an egg in a cup of milk and turn over all. Cover dish and set in the oven for thirty or forty minutes. When baked through, uncover, set on the upper grate and brown. |
| MRS. W. BURNSIDE. |
Veal Croquetts.
| One pound of veal boiled tender and chopped fine, one cup each of rice and mashed potatoes; season and roll in egg and cracker dust, drop in hot lard, fry until a light brown. |
| MRS. J. M. McKARAHAN. |
Creamed Mackerel.
| Soak fish over night in cold water. Put on in cold water and boil very gently ten minutes. Carefully remove to heated platter and pour over the following dressing: One cup cream, teaspoon flour tablespoon butter, pinch of salt and a little pepper. Serve very hot. |
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Salmon Loaf.
| One large can salmon (crummed;) half the amount of bread crumbs, four eggs, salt, pepper, parsley and four tablespoons butter. Add butter to the fish and the eggs to the bread. Mix together, put in a mold and steam one hour. |
| MRS. H. W. WILSON. |
Fried Mackerel or White Fish.
| Soak over night in cold water. When sufficiently fresh drain and with a coarse towel absorb all the remaining water till the fish feels perfectly dry. Roll in corn meal. Fry very rapidly in boiling grease (half lard and half butter). |
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Transcribed by Cheryl Siebrass, August, 2016 from page 13, 15, 17, 19 and 21 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991. [NOTE: Pages 14, 16, 18 and 20 contain advertisements, which will be added separately in the future.]
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