My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

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Excerpt MYPET RECIPESTRIED and TRUE CONTRIBUTED BY THE LADIES AND FRIENDSOF ST. ANDREW'S CHURCHQUEBEC "We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books; But civilized man cannot live without cooks."—Owen Meredith. QUEBEC"DAILY TELEGRAPH" PRINTING HOUSE1900 Rhymes to Remember... "Always have lobster sauce with salmon,And put mint sauce your roasted lamb on.In dressing salad mind this lawWith two hard yolks use one raw.Roast pork, sans apple sauce, past doubtIs Hamlet with the Prince left out.Broil lightly your beefsteak—to fry itArgues contempt of christian diet.It gives true epicures the vaporsTo see boiled mutton minus capers.Boiled turkey, gourmands know, of courseIs exquisite with celery sauce.Roasted in paste, a haunch of muttonMight make ascetics play the glutton.To roast spring chickens is to spoil them,Just split them down the back and broil them,Shad, stuffed and baked is most delicious,T'would have electrified Apicius.Roast veal with rich stock gravy serve,And pickled mushrooms too, observe,The cook deserves a hearty cuffingWho serves roast fowl with tasteless stuffing.But one might rhyme for weeks this way,And still have lots of things to say;And so I'll close, for reader mine,This is about the hour to dine." SOUP. "The best soups are made with a blending of many flavors. Don't be afraid of experimenting with them. Where you make one mistake you will be surprised to find the number of successful varieties you can produce. If you like a spicy flavor try two or three cloves, or allspice, or bay leaves. All soups are improved by a dash of onion, unless it is the white soups, or purées from chicken, veal, fish, etc. In these celery may be used. In nothing as well as soups can a housekeeper be economical of the odds and ends of food left from meals. One of the best cooks was in the habit of saving everything, and announced one day, when her soup was especially praised, that it contained the crumbs of gingerbread from her cake box! Creamed onions left from a dinner, or a little stewed corn, potatoes mashed, a few baked beans—even a small dish of apple sauce have often added to the flavor of soup. Of course, all good meat gravies, or bones from roast or boiled meats, can be added to your stock pot. A little butter is always needed in tomato soup. In making stock, use a quart of water for every pound of meat and bone. Cut the meat in pieces, crack the bones, place all in the kettle, pour over it the proper quantity of cold water; let it soak a while on the back of the range before cooking. Let soup boil slowly, never hard, (an hour for each pound of meat) strain through a sieve or coarse cloth. Never let the fat remain on your soup. Let get cold and lift it off, or skim it off hot." BROWN STOCK. MRS. W. COOK. Four pounds shin of beef, or other meats and bones—four carrots, four onions, one turnip, one small head of celery, one half tablespoonful of salt, one half teaspoonful of peppercorns, six cloves, five pints of cold water....
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