Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

  One teaspoon of sweet marjoram,
  One teaspoon of salt,
  One-half teaspoon of pepper,
  One-half teaspoon of thyme.

Add the dumplings made as follows:  Place in a bowl

  One and one-half cups of flour,
  One teaspoon of salt,
  One teaspoon of pepper,
  One level tablespoon of baking powder,
  Two tablespoons of grated onion,
  One-half teaspoon of powdered thyme.

Mix thoroughly and then rub in two tablespoons of shortening and mix to a dough with six tablespoons of milk.  Form into balls and drop in boiling stock.  Cook for twenty minutes, then thicken slightly with flour and serve.

CREAMED CODFISH

Soak the boneless fish overnight and then parboil for twenty minutes.  Or place one package of shredded codfish in a napkin and dip in hot water and then squeeze dry.  Place

  One and one-half cups of milk,

in a saucepan and add

  Six tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes.  Add the prepared fish and

  Two tablespoons of finely chopped parsley,
  One teaspoon of paprika.

Heat and then serve on toast.

CHILI CON CARNE

Cut one pound stewing meat into inch pieces and place in a saucepan two cups water.  Cook slowly until tender, then add

  One cup of baked beans,
  Two onions, minced fine,
  One cup of tomato,
  One teaspoon of chili powder.

Bring to a boil and cook slowly for twenty minutes and then place in a bowl

  Four tablespoons of flour,
  One teaspoon of salt,
  One-half teaspoon of paprika,
  One tablespoon of vinegar,
  Five tablespoons of water.

Beat to dissolve and add to the chili con came.  Cook for five minutes and then serve.

FRIED FISH, ENGLISH STYLE

Cleanse the fish thoroughly, then wash well and drain.  Roll in flour, then season and fry in hot fat until golden brown.  Serve with mustard sauce.

CHOW-CHOW

Wash and cut into large pieces sufficient tomatoes to measure three pints.  Place in a china bowl and add

  One pint of small onions,

and cover with

  One cup of salt.

Let stand one-half day.  Then drain and place in a preserving kettle and add

  One pint of cauliflower, parboiled,
  One dozen green peppers, cut into pieces,
  One-half dozen red peppers, cut into pieces,
  One quart of string beans, cut in inch pieces and parboiled,
  One quart of strong cider vinegar,
  Three cups of water.

Bring to a boil and cook one-half hour.  Now place in a bowl

  One-half cup of flour,
  One-quarter cup of mustard,
  One tablespoon of paprika,
  One teaspoon of turmeric,
  One ounce of mustard seed,
  One tablespoon of celery seed,
  One cup of vinegar.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.