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| author | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:43:15 -0700 |
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| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-15 04:43:15 -0700 |
| commit | b5a4ae545502b2db5b3354f3199617b8c64e3f4b (patch) | |
| tree | 7596cb1882b916125efcaaafeaf4fe320583aa72 /13923-h | |
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diff --git a/13923-h/13923-h.htm b/13923-h/13923-h.htm new file mode 100644 index 0000000..8265000 --- /dev/null +++ b/13923-h/13923-h.htm @@ -0,0 +1,31864 @@ +<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> +<html> +<head> +<meta name="generator" content= +"HTML Tidy for Windows (vers 1st August 2004), see www.w3.org"> +<meta http-equiv="Content-Type" content= +"text/html; charset=UTF-8"> +<title>The Project Gutenberg eBook of The White House Cookbook, by +Mrs. F.L. Gillette & Hugo Ziemann.</title> + +<style type="text/css"> +/*<![CDATA[ XML blockout */ +<!-- + P { margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + H1,H2,H3,H4,H5,H6 { + text-align: center; /* all headings centered */ + } + HR { width: 33%; + margin-top: 1em; + margin-bottom: 1em; + } + BODY{margin-left: 10%; + margin-right: 10%; + } + UL {list-style: none; + margin-left: 35%;} + .right {text-align: right; margin-right: 10%;} + .note {margin-left: 2em; margin-right: 2em; margin-bottom: 1em;} /* footnote */ + .blkquot {margin-left: 4em; margin-right: 4em;} /* block indent */ + .pagenum {position: absolute; left: .5em; font-size: small; text-align: left;} /* page numbers */ + . + // --> + /* XML end ]]>*/ +</style> +</head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 13923 ***</div> + +<br> +<br> +<center><img src='images/000.png' width='600' height='600' alt='' +title=''></center> +<br> +<h1>THE</h1> +<h1>WHITE HOUSE</h1> +<h1>COOK BOOK</h1> +<p style='text-align: center;'><i>COOKING, TOILET AND HOUSEHOLD +RECIPES,</i></p> +<p style='text-align: center;'><i>MENUS, DINNER-GIVING, TABLE +ETIQUETTE,</i></p> +<p style='text-align: center;'><i>CARE OF THE SICK, HEALTH +SUGGESTIONS,</i></p> +<p style='text-align: center;'><i>FACTS WORTH KNOWING, Etc., +Etc.</i></p> +<p style='text-align: center;'>THE WHOLE COMPRISING</p> +<p style='text-align: center;'>A COMPREHENSIVE CYCLOPEDIA OF +INFORMATION FOR THE HOME</p> +<h3>BY</h3> +<h2>MRS. F.L. GILLETTE</h2> +<p style='text-align: center;'>AND</p> +<h2>HUGO ZIEMANN,</h2> +<p style='text-align: center;'>Steward of the White house</p> +<p style='text-align: center;'>1887</p> +<span class='pagenum'>[Pg 1]</span><a name='Page_1' id= +"Page_1"></a> +<p style='text-align: center;'>TO THE WIVES OF OUR PRESIDENTS, +THOSE NOBLE WOMEN WHO HAVE GRACED THE WHITE HOUSE, AND WHOSE NAMES +AND MEMORIES ARE DEAR TO ALL AMERICANS, THIS VOLUME IS +AFFECTIONATELY DEDICATED BY THE AUTHOR.<span class='pagenum'>[Pg +2]</span><a name='Page_2' id="Page_2"></a></p> +<center><img src='images/002.png' width='300' height='164' alt='' +title=''></center> +<span class='pagenum'>[Pg 3]</span><a name='Page_3' id= +"Page_3"></a> +<hr style='width: 65%;'> +<a name='PUBLISHERS_PREFACE' id="PUBLISHERS_PREFACE"></a> +<h2>PUBLISHERS' PREFACE</h2> +<br> +<p>In presenting to the public the "WHITE HOUSE COOK BOOK," the +publishers believe they can justly claim that it more fully +represents the progress and present perfection of the culinary art +than any previous work. In point of authorship, it stands +preëminent. Hugo Ziemann was at one time caterer for that +Prince Napoleon who was killed while fighting the Zulus in Africa. +He was afterwards steward of the famous Hotel Splendide in Paris. +Later he conducted the celebrated Brunswick Café in New +York, and still later he gave to the Hotel Richelieu, in Chicago, a +cuisine which won the applause of even the gourmets of foreign +lands. It was here that he laid the famous "spread" to which the +chiefs of the warring factions of the Republican Convention sat +down in June, 1888, and from which they arose with asperities +softened, differences harmonized and victory organized.</p> +<p>Mrs. F.L. Gillette is no less proficient and capable, having +made a life-long and thorough study of cookery and housekeeping, +especially as adapted to the practical wants of average American +homes.</p> +<p>The book has been prepared with great care. Every recipe has +been <i>tried</i> and <i>tested</i>, and can be relied upon as one +of the <i>best</i> of its kind. It is comprehensive, filling +completely, it is believed, the requirements of housekeepers of all +classes. It embodies several original and commendable features, +among which may be mentioned the <i>menus</i> for the holidays and +for one week in each month in the year, thus covering all varieties +of seasonable foods; the convenient classification and arrangement +of topics; the simplified method of explanation in preparing an +article, in the order of manipulation, thereby enabling the most +inexperienced to clearly comprehend it.</p> +<p>The subject of carving has been given a prominent place, not +only because of its special importance in a work of this kind, but +particu<span class='pagenum'>[Pg 4]</span><a name='Page_4' id= +"Page_4"></a>larly because it contains entirely new and original +designs, and is so far a departure from the usual mode of treating +the subject.</p> +<p>Interesting information is given concerning the <i>White +House</i>; how its hospitality is conducted, the menus served on +special occasions, views of the interior, portraits of all the +ladies of the White House, etc.</p> +<p>Convenience has been studied in the make-up of the book. The +type is large and plain; it is sewed by patent flexible process, so +that when opened it will not close of itself, and it is bound in +enameled cloth, adapted for use in the kitchen.</p> +<p>THE PUBLISHERS.</p> +<span class='pagenum'>[Pg 5]</span><a name='Page_5' id= +"Page_5"></a> +<center><img src='images/004.png' width='200' height='379' alt='' +title=''></center> +<span class='pagenum'>[Pg 6]</span><a name='Page_6' id= +"Page_6"></a> +<hr style='width: 65%;'> +<a name='CONTENTS' id="CONTENTS"></a> +<h2>CONTENTS.</h2> +<table align='center' border='0' cellpadding='4' cellspacing='0' +summary=''> +<tr> +<td align='left'><a href='#Page_588'>ARTICLES REQUIRED FOR THE +KITCHEN</a></td> +<td align='left'><a href='#Page_588'>588</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_249'>BISCUITS, ROLLS, MUFFINS, +ETC.</a></td> +<td align='left'><a href='#Page_249'>249</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_238'>BREAD</a></td> +<td align='left'><a href='#Page_238'>238</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_219'>BUTTER AND CHEESE</a></td> +<td align='left'><a href='#Page_219'>219</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_282'>CAKES</a></td> +<td align='left'><a href='#Page_282'>282</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_438'>CANNED FRUITS</a></td> +<td align='left'><a href='#Page_438'>438</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_7'>CARVING</a></td> +<td align='left'><a href='#Page_7'>7</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_176'>CATSUPS</a></td> +<td align='left'><a href='#Page_176'>176</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_448'>COFFEE, TEA AND +BEVERAGES</a></td> +<td align='left'><a href='#Page_448'>448</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_444'>COLORING FOR FRUIT, +ETC.</a></td> +<td align='left'><a href='#Page_444'>444</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_446'>CONFECTIONERY</a></td> +<td align='left'><a href='#Page_446'>446</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_344'>CUSTARDS, CREAMS AND +DESSERTS</a></td> +<td align='left'><a href='#Page_344'>344</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_600'>DINNER GIVING</a></td> +<td align='left'><a href='#Page_600'>600</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_381'>DUMPLINGS AND +PUDDINGS</a></td> +<td align='left'><a href='#Page_381'>381</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_591'>DYEING OR COLORING</a></td> +<td align='left'><a href='#Page_591'>591</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_225'>EGGS AND OMELETS</a></td> +<td align='left'><a href='#Page_225'>225</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_566'>FACTS WORTH KNOWING</a></td> +<td align='left'><a href='#Page_566'>566</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_287'>FILLINGS FOR LAYER +CAKES</a></td> +<td align='left'><a href='#Page_287'>287</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_49'>FISH</a></td> +<td align='left'><a href='#Page_49'>49</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_510'>FOR THE SICK</a></td> +<td align='left'><a href='#Page_510'>510</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_587'>FRENCH WORDS IN +COOKING</a></td> +<td align='left'><a href='#Page_587'>587</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_284'>FROSTING OR ICING</a></td> +<td align='left'><a href='#Page_284'>284</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_521'>HEALTH SUGGESTIONS</a></td> +<td align='left'><a href='#Page_521'>521</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_542'>HOUSEKEEPERS' +TIME-TABLE</a></td> +<td align='left'><a href='#Page_542'>542</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_376'>ICE-CREAM AND ICES</a></td> +<td align='left'><a href='#Page_376'>376</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_216'>MACARONI</a></td> +<td align='left'><a href='#Page_216'>216</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_507'>MANAGEMENT OF STATE DINNER AT +WHITE HOUSE</a></td> +<td align='left'><a href='#Page_507'>507</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_603'>MEASURES AND WEIGHTS IN +ORDINARY USE</a></td> +<td align='left'><a href='#Page_603'>603</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_107'>MEATS</a></td> +<td align='left'><a href='#Page_107'>107</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_478'>MENUS</a></td> +<td align='left'><a href='#Page_478'>478</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_587'>MISCELLANEOUS</a></td> +<td align='left'><a href='#Page_587'>587</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_543'>MISCELLANEOUS RECIPES</a></td> +<td align='left'><a href='#Page_543'>543</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_48'>MODES OF FRYING</a></td> +<td align='left'><a href='#Page_48'>48</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_136'>MUTTON AND LAMB</a></td> +<td align='left'><a href='#Page_136'>136</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_320'>PASTRY, PIES AND +TARTS</a></td> +<td align='left'><a href='#Page_320'>320</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_179'>PICKLES</a></td> +<td align='left'><a href='#Page_179'>179</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_144'>PORK</a></td> +<td align='left'><a href='#Page_144'>144</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_81'>POULTRY AND GAME</a></td> +<td align='left'><a href='#Page_81'>81</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_423'>PRESERVES, JELLIES, +ETC.</a></td> +<td align='left'><a href='#Page_423'>423</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_168'>SALADS</a></td> +<td align='left'><a href='#Page_168'>168</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_236'>SANDWICHES</a></td> +<td align='left'><a href='#Page_236'>236</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_156'>SAUCES AND DRESSING</a></td> +<td align='left'><a href='#Page_156'>156</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_417'>SAUCES FOR, PUDDING</a></td> +<td align='left'><a href='#Page_417'>417</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_67'>SHELL FISH</a></td> +<td align='left'><a href='#Page_67'>67</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_595'>SMALL POINTS ON TABLE +ETIQUETTE</a></td> +<td align='left'><a href='#Page_595'>595</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_27'>SOUPS</a></td> +<td align='left'><a href='#Page_27'>27</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_41'>SOUPS WITHOUT MEATS</a></td> +<td align='left'><a href='#Page_41'>41</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_503'>SPECIAL MENUS</a></td> +<td align='left'><a href='#Page_503'>503</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_276'>TOAST</a></td> +<td align='left'><a href='#Page_276'>276</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_577'>TOILET RECIPES AND +ITEMS</a></td> +<td align='left'><a href='#Page_577'>577</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_473'>VARIETIES OF SEASONABLE +FOOD</a></td> +<td align='left'><a href='#Page_473'>473</a></td> +</tr> +<tr> +<td align='left'><a href='#Page_191'>VEGETABLES</a></td> +<td align='left'><a href='#Page_191'>191</a></td> +</tr> +</table> +<center><img src='images/006.png' width='300' height='145' alt='' +title=''></center> +<br> +<br> +<br> +<center><img src='images/il01.jpg' width='418' height='600' alt= +'HELEN HERRON TAFT. Copyright, Photo Clinediust, Washington.' +title=''></center> +<h3>HELEN HERRON TAFT.</h3> +<h4>Copyright, Photo Clinediust, Washington.</h4> +<span class='pagenum'>[Pg 7]</span><a name='Page_7' id= +"Page_7"></a> +<hr style='width: 65%;'> +<h1>WHITE HOUSE COOK BOOK.</h1> +<a name='CARVING' id="CARVING"></a> +<h2>CARVING.</h2> +<br> +<p>Carving is one important acquisition in the routine of daily +living, and all should try to attain a knowledge or ability to do +it well, and withal gracefully.</p> +<p>When carving use a chair slightly higher than the ordinary size, +as it gives a better purchase on the meat, and appears more +graceful than when standing, as is often quite necessary when +carving a turkey, or a very large joint. More depends on skill than +strength. The platter should be placed opposite, and sufficiently +near to give perfect command of the article to be carved, the knife +of medium size, sharp with a keen edge. Commence by cutting the +slices thin, laying them carefully to one side of the platter, then +afterwards placing the desired amount on each guest's plate, to be +served in turn by the servant.</p> +<p>In carving fish, care should be taken to help it in perfect +flakes; for if these are broken the beauty of the fish is lost. The +carver should acquaint himself with the choicest parts and morsels; +and to give each guest an equal share of those <i>tidbits</i> +should be his maxim. Steel knives and forks should on no account be +used in helping fish, as these are liable to impart a <i>very</i> +disagreeable flavor. A fish-trowel of silver or plated silver is +the proper article to use.</p> +<p>Gravies should be sent to the table very <i>hot</i>, and in +helping one to gravy or melted butter, place it on a vacant side of +the plate, not <i>pour</i> it over their meat, fish or fowl, that +they may use only as much as they like.</p> +<p>When serving fowls, or meats, accompanied with stuffing, the +guests should be asked if they would have a portion, as it is not +every one to whom the flavor of stuffing is agreeable; in filling +their plates, avoid heaping one thing upon another, as it makes a +bad appearance.</p> +<span class='pagenum'>[Pg 8]</span><a name='Page_8' id= +"Page_8"></a> +<p>A word about the care of carving knives: a fine steel knife +should not come in contact with intense heat, because it destroys +its temper, and therefore impairs its cutting qualities. Table +carving knives should not be used in the kitchen, either around the +stove, or for cutting bread, meats, vegetables, etc.; a fine +whetstone should be kept for sharpening, and the knife cleaned +carefully to avoid dulling its edge, all of which is quite +essential to successful carving.</p> +<hr style='width: 45%;'> +<center><img src='images/008.png' width='600' height='366' alt='' +title=''></center> +<p><b>BEEF.</b></p> +<p><b>HIND-QUARTER.</b></p> +<p>No. 1. Used for choice roasts, the porterhouse and sirloin +steaks.</p> +<p>No. 2. Rump, used for steaks, stews and corned beef.</p> +<p>No. 3. Aitch-bone, used for boiling-pieces, stews and pot +roasts.</p> +<p>No. 4. Buttock or round, used for steaks, pot roasts, beef +<i>á la mode</i>; also a prime boiling-piece.</p> +<p>No. 5. Mouse-round, used for boiling and stewing.</p> +<p>No. 6. Shin or leg, used for soups, hashes, etc.</p> +<p>No. 7. Thick flank, cut with under fat, is a prime +boiling-piece, good for stews and corned beef, pressed beef.</p> +<p>No. 8. Veiny piece, used for corned beef, dried beef.</p> +<p>No. 9. Thin flank, used for corned beef and boiling-pieces.</p> +<br> +<p><b>FORE-QUARTER.</b></p> +<p>No. 10. Five ribs called the fore-rib. This is considered the +primest piece for roasting; also makes the finest steaks.</p> +<span class='pagenum'>[Pg 9]</span><a name='Page_9' id= +"Page_9"></a> +<p>No. 11. Four ribs, called the middle ribs, used for +roasting.</p> +<p>No. 12. Chuck ribs, used for second quality of roasts and +steaks.</p> +<p>No. 13. Brisket, used for corned beef, stews, soups and spiced +beef.</p> +<p>No. 14. Shoulder-piece, used for stews, soups, pot-roasts, +mince-meat and hashes.</p> +<p>Nos. 15, 16. Neck, clod or sticking-piece used for stocks, +gravies, soups, mince-pie meat, hashes, bologna sausages, etc.</p> +<p>No. 17. Shin or shank, used mostly for soups and stewing.</p> +<p>No. 18. Cheek.</p> +<center><img src='images/009.png' width='120' height='132' alt='' +title=''></center> +<br> +<p>The following is a classification of the qualities of meat, +according to the several joints of beef, when cut up.</p> +<p><i>First Class</i>.—Includes the sirloin with the kidney +suet (1), the rump steak piece (2), the fore-rib (11).</p> +<p><i>Second Class</i>.—The buttock or round (4), the thick +flank (7), the middle ribs (11).</p> +<p><i>Third Class</i>.—The aitch-bone (3), the mouse-round +(5), the thin flank (8, 9), the chuck (12), the shoulder-piece +(14), the brisket (13).</p> +<p><i>Fourth Class</i>.—The clod, neck and sticking-piece +(15, 16).</p> +<p><i>Fifth Class</i>.—Shin or shank (17).</p> +<br> +<span class='pagenum'>[Pg 10]</span><a name='Page_10' id= +"Page_10"></a> +<center><img src='images/010.png' width='600' height='435' alt='' +title=''></center> +<p><b>VEAL.</b></p> +<p><b>HIND-QUARTER.</b></p> +<p>No. 1. Loin, the choicest cuts used for roasts and chops.</p> +<p>No. 2. Fillet, used for roasts and cutlets.</p> +<p>No. 3. Loin, chump-end used for roasts and chops.</p> +<p>No. 4. The hind-knuckle or hock, used for stews, pot-pies, +meat-pies.</p> +<br> +<p><b>FORE-QUARTER.</b></p> +<p>No. 5. Neck, best end used for roasts, stews and chops.</p> +<p>No. 6. Breast, best end used for roasting, stews and chops.</p> +<p>No. 7. Blade-bone, used for pot-roasts and baked dishes.</p> +<p>No. 8. Fore-knuckle, used for soups and stews.</p> +<p>No. 9. Breast, brisket-end used for baking, stews and +pot-pies.</p> +<p>No. 10. Neck, scrag-end used for stews, broth, meat-pies, +etc.</p> +<p>In cutting up veal, generally, the hind-quarter is divided into +loin and leg, and the fore-quarter into breast, neck and +shoulder.</p> +<p><i>The Several Parts of a Moderately-sized, Well-fed Calf</i>, +about eight weeks old, are nearly of the following +weights:—Loin and chump, 18 lbs.; fillet, 12½ lbs.; +hind-knuckle, 5½ lbs.; shoulder, 11 lbs.; neck, 11 lbs.; +breast, 9 lbs., and fore-knuckle, 5 lbs.; making a total of 144 +lbs. weight.</p> +<br> +<span class='pagenum'>[Pg 11]</span><a name='Page_11' id= +"Page_11"></a> +<center><img src='images/011.png' width='600' height='390' alt='' +title=''></center> +<p><b>MUTTON.</b></p> +<p>No. 1. Leg, used for roasts and for boiling.</p> +<p>No. 2. Shoulder, used for baked dishes and roasts.</p> +<p>No. 3. Loin, best end used for roasts, chops.</p> +<p>No. 4. Loin, chump-end used for roasts and chops.</p> +<p>No. 5. Rack, or rib chops, used for French chops, rib chops, +either for frying or broiling; also used for choice stews.</p> +<p>No. 6. Breast, used for roast, baked dishes, stews, chops.</p> +<p>No. 7. Neck or scrag-end, used for cutlets, stews and +meat-pies.</p> +<p>NOTE.—A saddle of muton or double loin is two loins cut +off before the carcass is split open down the back. French chops +are a small rib chop, the end of the bone trimmed off and the meat +and fat cut away from the thin end, leaving the round piece of meat +attached to the larger end, which leaves the small rib-bone bare. +Very tender and sweet.</p> +<p>Mutton is <i>prime</i> when cut from a carcass which has been +fed out of doors, and allowed to run upon the hillside; they are +best when about three years old. The fat will then be abundant, +white and hard, the flesh juicy and firm, and of a clear red +color.</p> +<p>For mutton roasts, choose the shoulder, the saddle, or the loin +or haunch. The leg should be boiled. Almost any part will do for +broth.</p> +<p>Lamb born in the middle of the winter, reared under shelter, and +fed in a great measure upon milk, then killed in the spring, is +considered a great delicacy, though lamb is good at a year old. +Like all young animals, lamb ought to be thoroughly cooked, or it +is most unwholesome.</p> +<br> +<span class='pagenum'>[Pg 12]</span><a name='Page_12' id= +"Page_12"></a> +<center><img src='images/012.png' width='600' height='317' alt='' +title=''></center> +<p><b>PORK.</b></p> +<p>No. 1. Leg, used for smoked hams, roasts and corned pork.</p> +<p>No. 2. Hind-loin, used for roasts, chops and baked dishes.</p> +<p>No. 3. Fore-loin or ribs, used for roasts, baked dishes or +chops.</p> +<p>No. 4. Spare-rib, used for roasts, chops, stews.</p> +<p>No. 5. Shoulder, used for smoked shoulder, roasts and corned +pork.</p> +<p>No. 6. Brisket and flank, used for pickling in salt and smoked +bacon.</p> +<p>The cheek is used for pickling in salt, also the shank or shin. +The feet are usually used for souse and jelly.</p> +<p>For family use the leg is the most economical, that is when +fresh, and the loin the richest. The best pork is from carcasses +weighing from fifty to about one hundred and twenty-five pounds. +Pork is a white and close meat, and it is almost impossible to +over-roast or cook it too much; when underdone it is exceedingly +unwholesome.</p> +<br> +<span class='pagenum'>[Pg 13]</span><a name='Page_13' id= +"Page_13"></a> +<center><img src='images/013.png' width='600' height='647' alt='' +title=''></center> +<p><b>VENISON.</b></p> +<p>No. 1. Shoulder, used for roasting; it may be boned and stuffed, +then afterwards baked or roasted.</p> +<p>No. 2. Fore-loin, used for roasts and steaks.</p> +<p>No. 3. Haunch or loin, used for roasts, steaks, stews. The ribs +cut close may be used for soups. Good for pickling and making into +smoked venison.</p> +<p>No. 4. Breast, used for baking dishes, stewing.</p> +<p>No. 5. Scrag or neck, used for soups.</p> +<br> +<p>The choice of venison should be judged by the fat, which, when +the venison is young, should be thick, clear and close, and the +meat a very dark red. The flesh of a female deer about four years +old, is the sweetest and best of venison.</p> +<p>Buck venison, which is in season from June to the end of +September, is finer than doe venison, which is in season from +October to December. Neither should be dressed at any other time of +year, and no meat requires so much care as venison in killing, +preserving and dressing.</p> +<br> +<span class='pagenum'>[Pg 14]</span><a name='Page_14' id= +"Page_14"></a> +<center><img src='images/014.png' width='600' height='317' alt='' +title=''></center> +<p><b>SIRLOIN OF BEEF.</b></p> +<p>This choice roasting-piece should be cut with one good firm +stroke from end to end of the joint, at the upper part, in thin, +long, even slices in the direction of the line from 1 to 2, cutting +across the grain, serving each guest with some of the fat with the +lean; this may be done by cutting a small, thin slice from +underneath the bone from 5 to 6, through the tenderloin.</p> +<p>Another way of carving this piece, and which will be of great +assistance in doing it well, is to insert the knife just above the +bone at the bottom, and run sharply along, dividing the meat from +the bone at the bottom and end, thus leaving it perfectly flat; +then carve in long, thin slices the usual way. When the bone has +been removed and the sirloin rolled before it is cooked, it is laid +upon the platter on one end, and an even, thin slice is carved +across the grain of the upper surface.</p> +<p>Roast ribs should be carved in thin, even slices from the thick +end towards the thin in the same manner as the sirloin; this can be +more easily and cleanly done if the carving knife is first run +along between the meat and the end and rib-bones, thus leaving it +free from bone to be cut into slices.</p> +<p><i>Tongue</i>.—To carve this it should be cut crosswise, +the middle being the best; cut in very <i>thin</i> slices, thereby +improving its delicacy, making it more tempting; as is the case of +all well-carved meats. The root of the tongue is usually left on +the platter.</p> +<br> +<span class='pagenum'>[Pg 15]</span><a name='Page_15' id= +"Page_15"></a> +<center><img src='images/015.png' width='600' height='324' alt='' +title=''></center> +<p><b>BREAST OF VEAL.</b></p> +<p>This piece is quite similar to a fore-quarter of lamb after the +shoulder has been taken off. A breast of veal consists of two +parts, the rib-bones and the gristly brisket. These parts may be +separated by sharply passing the carving knife in the direction of +the line from 1 to 2; and when they are entirely divided, the +rib-bones should be carved in the direction of the line from 5 to +6, and the brisket can be helped by cutting slices from 3 to 4.</p> +<p>The carver should ask the guests whether they have a preference +for the brisket or ribs; and if there be a sweetbread served with +the dish, as is frequently with this roast of veal, each person +should receive a piece.</p> +<p>Though veal and lamb contain less nutrition than beef and +mutton, in proportion to their weight, they are often preferred to +these latter meats on account of their delicacy of texture and +flavor. A whole breast of veal weighs from nine to twelve +pounds.</p> +<br> +<span class='pagenum'>[Pg 16]</span><a name='Page_16' id= +"Page_16"></a> +<center><img src='images/016.png' width='550' height='314' alt='' +title=''></center> +<p><b>A FILLET OF VEAL.</b></p> +<p>A fillet of veal is one of the prime roasts of veal; it is taken +from the leg above the knuckle; a piece weighing from ten to twelve +pounds is a good size and requires about four hours for roasting. +Before roasting, it is dressed with a force meat or stuffing placed +in the cavity from where the bone was taken out and the flap +tightly secured together with skewers; many bind it together with +tape.</p> +<p>To carve it, cut in even thin slices off from the whole of the +upper part or top, in the same manner as from a rolled roast of +beef, as in the direction of the figs. 1 and 2; this gives the +person served some of the dressing with each slice of meat.</p> +<p>Veal is very unwholesome unless it is cooked thoroughly, and +when roasted should be of a rich brown color. Bacon, fried pork, +sausage-balls, with greens, are among the accompaniments of roasted +veal, also a cut lemon.</p> +<br> +<span class='pagenum'>[Pg 17]</span><a name='Page_17' id= +"Page_17"></a> +<center><img src='images/017.png' width='600' height='359' alt='' +title=''></center> +<p><b>NECK OF VEAL.</b></p> +<p>The best end of a neck of veal makes a very good roasting-piece; +it, however, is composed of bone and ribs that make it quite +difficult to carve, unless it is done properly. To attempt to carve +each chop and serve it, you would not only place <i>too</i> large a +piece upon the plate of the person you intend to serve, but you +would waste much time, and should the vertebræ have not been +removed by the butcher, you would be compelled to exercise such a +degree of strength that would make one's appearance very +ungraceful, and possibly, too, throwing gravy over your neighbor +sitting next to you. The correct way to carve this roast is to cut +diagonally from fig. 1 to 2, and help in slices of moderate +thickness; then it may be cut from 3 to 4, in order to separate the +small bones; divide and serve them, having first inquired if they +are desired.</p> +<p>This joint is usually sent to the table accompanied by bacon, +ham, tongue, or pickled pork, on a separate dish and with a cut +lemon on a plate. There are also a number of sauces that are +suitable with this roast.</p> +<br> +<span class='pagenum'>[Pg 18]</span><a name='Page_18' id= +"Page_18"></a> +<center><img src='images/018.png' width='600' height='341' alt='' +title=''></center> +<p><b>LEG OF MUTTON.</b></p> +<p>The best mutton, and that from which most nourishment is +obtained is that of sheep from three to six years old, and which +have been fed on dry, sweet pastures; then mutton is in its +<i>prime</i>, the flesh being firm, juicy, dark colored and full of +the richest gravy. When mutton is two years old, the meat is +flabby, pale and savorless.</p> +<p>In carving a roasted leg, the best slices are found by cutting +quite down to the bone, in the direction from 1 to 2, and slices +may be taken from either side.</p> +<p>Some very good cuts are taken from the broad end from 5 to 6, +and the fat on this ridge is very much liked by many. The +cramp-bone is a delicacy, and is obtained by cutting down to the +bone at 4, and running the knife under it in a semicircular +direction to 3. The nearer the knuckle the drier the meat, but the +under side contains the most finely grained meat, from which slices +may be cut lengthwise. When sent to the table a frill of paper +around the knuckle will improve its appearance.</p> +<br> +<span class='pagenum'>[Pg 19]</span><a name='Page_19' id= +"Page_19"></a> +<center><img src='images/019.png' width='600' height='319' alt='' +title=''></center> +<p><b>FORE-QUARTER OF LAMB.</b></p> +<p>The first cut to be made in carving a fore-quarter of lamb is to +separate the shoulder from the breast and ribs; this is done by +passing a sharp carving knife lightly around the dotted line as +shown by the figs. 3, 4 and 5, so as to cut through the skin, and +then, by raising with a little force the shoulder, into which the +fork should be firmly fixed, it will easily separate with just a +little more cutting with the knife; care should be taken not to cut +away too much of the meat from the breast when dividing the +shoulder from it, as that would mar its appearance. The shoulder +may be placed upon a separate dish for convenience. The next +process is to divide the ribs from the brisket by cutting through +the meat in the line from 1 to 2; then the ribs may be carved in +the direction of the line 6 to 7, and the brisket from 8 to 9. The +carver should always ascertain whether the guest prefers ribs, +brisket, or a piece of the shoulder.</p> +<br> +<span class='pagenum'>[Pg 20]</span><a name='Page_20' id= +"Page_20"></a> +<center><img src='images/020.png' width='600' height='377' alt='' +title=''></center> +<p><b>HAM.</b></p> +<p>The carver in cutting a ham must be guided according as he +desires to practice economy, or have at once fine slices out of the +prime part. Under the first supposition, he will commence at the +knuckle end, and cut off thin slices toward the thick and upper +part of the ham.</p> +<p>To reach the choicer portion of the ham, the knife, which must +be very sharp and thin, should be carried quite down to the bone +through the thick fat in the direction of the line from 1 to 2. The +slices should be even and thin, cutting both lean and fat together, +always cutting down to the bone. Some cut a circular hole in the +middle of a ham gradually enlarging it outwardly. Then again many +carve a ham by first cutting from 1 to 2, then across the other way +from 3 to 4. Remove the skin after the ham is cooked and send to +the table with dots of dry pepper or dry mustard on the top, a tuft +of fringed paper twisted about the knuckle, and plenty of fresh +parsley around the dish. This will always insure an inviting +appearance.</p> +<p><i>Roast Pig</i>.—The modern way of serving a pig is not +to send it to the table whole, but have it carved partially by the +cook; first, by dividing the shoulder from the body; then the leg +in the same manner; also separating the ribs into convenient +portions. The head may be divided and placed on the same platter. +To be served as hot as possible.</p> +<p>A Spare Rib of Pork is carved by cutting slices from the fleshy +part, after which the bones should be disjointed and separated.</p> +<p>A leg of pork may be carved in the same manner as a ham.</p> +<br> +<span class='pagenum'>[Pg 21]</span><a name='Page_21' id= +"Page_21"></a> +<center><img src='images/021.png' width='500' height='214' alt= +'HAUNCH OF VENISON' title=''></center> +<p><b>HAUNCH OF VENISON</b></p> +<p>A haunch of venison is the <i>prime</i> joint, and is carved +very similar to almost any roasted or boiled leg; it should be +first cut crosswise down to the bone following the line from 1 to +2; then turn the platter with the knuckle farthest from you, put in +the point of the knife, and cut down as far as you can, in the +directions shown by the dotted lines from 3 to 4; then there can be +taken out as many slices as is required on the right and left of +this. Slices of venison should be cut thin, and gravy given with +them, but as there is a special sauce made with red wine and +currant jelly to accompany this meat, do not serve gravy before +asking the guest if he pleases to have any.</p> +<p>The fat of this meat is like mutton, apt to cool soon, and +become hard and disagreeable to the palate; it should, therefore, +be served always on warm plates, and the platter kept over a +hot-water dish, or spirit lamp. Many cooks dish it up with a white +paper frill pinned around the knuckle bone.</p> +<p>A haunch of mutton is carved the same as a haunch of +venison.</p> +<br> +<span class='pagenum'>[Pg 22]</span><a name='Page_22' id= +"Page_22"></a> +<center><img src='images/022.png' width='600' height='281' alt='' +title=''></center> +<p><b>TURKEY.</b></p> +<p>A turkey having been relieved from strings and skewers used in +trussing should be placed on the table with the head or neck at the +carver's right hand. An expert carver places the fork in the +turkey, and does not remove it until the whole is divided. First +insert the fork firmly in the lower part of the breast, just +forward of fig. 2, then sever the legs and wings on both sides, if +the whole is to be carved, cutting neatly through the joint next to +the body, letting these parts lie on the platter. Next, cut +downward from the breast from 2 to 3, as many even slices of the +white meat as may be desired, placing the pieces neatly on one side +of the platter. Now unjoint the legs and wings at the middle joint, +which can be done very skillfully by a little practice. Make an +opening into the cavity of the turkey for dipping out the inside +dressing, by cutting a piece from the rear part 1, 1, called the +apron. Consult the tastes of the guests as to which part is +preferred; if no choice is expressed, serve a portion of both light +and dark meat. One of the most delicate parts of the turkey are two +little muscles, lying in small dish-like cavities on each side of +the back, a little behind the leg attachments; the next most +delicate meat fills the cavities in the neck bone, and next to +this, that on the second joints. The lower part of the leg (or +drumstick, as it is called) being hard, tough and stringy, is +rarely ever helped to any one, but allowed to remain on the +dish.</p> +<br> +<span class='pagenum'>[Pg 23]</span><a name='Page_23' id= +"Page_23"></a> +<center><img src='images/023.png' width='600' height='119' alt='' +title=''></center> +<p><b>ROAST GOOSE.</b></p> +<p>To carve a goose, first begin by separating the leg from the +body, by putting the fork into the small end of the limb, pressing +it closely to the body, then passing the knife under at 2, and +turning the leg back as you cut through the joint. To take off the +wing, insert the fork in the small end of the pinion, and press it +close to the body; put the knife in at fig. 1, and divide the +joint. When the legs and wings are off, the breast may be carved in +long, even slices, as represented in the lines from 1 to 2. The +back and lower side bones, as well as the two lower side bones by +the wing, may be cut off; but the best pieces of the goose are the +breast and thighs, after being separated from the drumsticks. Serve +a little of the dressing from the inside, by making a circular +slice in the apron at fig. 3. A goose should never be over a year +old; a tough goose is very difficult to carve, and certainly most +difficult to eat.</p> +<br> +<p><b>FOWLS.</b></p> +<p>First insert the knife between the leg and the body, and cut to +the bone; then turn the leg back with the fork, and if the fowl is +tender the joint will give away easily. The wing is broken off the +same way, only dividing the joint with the knife, in the direction +from 1 to 2. The four quarters having been removed in this way, +take off the merry-thought and the neck-bones; these last are to be +removed by putting the knife in at figs. 3 and 4, pressing it hard, +when they will break off from the part that sticks to the breast. +To separate the breast from the body of the fowl, cut through the +tender ribs close to the breast, quite down to the tail. Now turn +the fowl over, back upwards; put the knife into the bone midway +between the neck and the rump, and on raising the lower end it will +separate readily. Turn now the rump from you, and take off very +neatly the two side bones, and the fowl is carved. In separating +the thigh from the drumstick, the knife must be inserted exactly at +the joint, for if not accurately hit, some difficulty will be +experienced to get them apart; this is easily acquired by practice. +There is no difference in carving roast and <span class= +'pagenum'>[Pg 24]</span><a name='Page_24' id="Page_24"></a>boiled +fowls if full grown; but in very young fowls the breast is usually +served whole; the wings and breast are considered the best parts, +but in young ones the legs are the most juicy. In the case of a +capon or large fowl, slices may be cut off at the breast, the same +as carving a pheasant.</p> +<br> +<center><img src='images/024.png' width='600' height='105' alt='' +title=''></center> +<p><b>ROAST DUCK.</b></p> +<p>A young duckling may be carved in the same manner as a fowl, the +legs and wings being taken off first on either side. When the duck +is full size, carve it like a goose; first cutting it in slices +from the breast, beginning close to the wing and proceeding upward +towards the breast bone, as is represented by the lines 1 to 2. An +opening may be made by cutting out a circular slice, as shown by +the dotted lines at number 3.</p> +<p>Some are fond of the feet, and when dressing the duck, these +should be neatly skinned and never removed. Wild duck is highly +esteemed by epicures; it is trussed like a tame duck, and carved in +the same manner, the breast being the choicest part.</p> +<br> +<p><b>PARTRIDGES.</b></p> +<p>Partridges are generally cleaned and trussed the same way as a +pheasant, but the custom of cooking them with the heads on is going +into disuse somewhat. The usual way of carving them is similar to a +pigeon, dividing it into two equal parts. Another method is to cut +it into three pieces, by severing a wing and leg on either side +from the body, by following the lines 1 to 2, thus making two +servings of those parts, leaving the breast for a third plate. The +third method is to thrust back the body from the legs, and cut +through the middle of the breast, thus making four portions that +may be served. Grouse and prairie-chicken are carved from the +breast when they are large, and quartered or halved when of medium +size.</p> +<br> +<span class='pagenum'>[Pg 25]</span><a name='Page_25' id= +"Page_25"></a> +<center><img src='images/025.png' width='550' height='159' alt='' +title=''></center> +<p><b>PHEASANT.</b></p> +<p>Place your fork firmly in the centre of the breast of this large +game bird and cut deep slices to the bone at figs. 1 and 2; then +take off the leg in the line from 3 and 4, and the wing 3 and 5, +severing both sides the same. In taking off the wings, be careful +not to cut too near the neck; if you do you will hit upon the +neck-bone, from which the wing must be separated. Pass the knife +through the line 6, and under the merry-thought towards the neck, +which will detach it. Cut the other parts as in a fowl. The breast, +wings and merry-thought of a pheasant are the most highly prized, +although the legs are considered very finely flavored. Pheasants +are frequently roasted with the head left on; in that case, when +dressing them, bring the head round under the wing, and fix it on +the point of a skewer.</p> +<br> +<p><b>PIGEONS.</b></p> +<p>A very good way of carving these birds is to insert the knife at +fig. 1, and cut both ways to 2 and 3, when each portion may be +divided into two pieces, then served. Pigeons, if not too large, +may be cut in halves, either across or down the middle, cutting +them into two equal parts; if young and small they may be served +entirely whole.</p> +<p>Tame pigeons should be cooked as soon as possible after they are +killed, as they very quickly lose their flavor. Wild pigeons, on +the contrary, should hang a day or two in a cool place before they +are dressed. Oranges cut into halves are used as a garnish for +dishes of small birds, such as pigeons, quail, woodcock, squabs, +snipe, etc. These small birds are either served whole or split down +the back, making two servings.</p> +<br> +<span class='pagenum'>[Pg 26]</span><a name='Page_26' id= +"Page_26"></a> +<center><img src='images/026.png' width='550' height='91' alt='' +title=''></center> +<p><b>MACKEREL.</b></p> +<p>The mackerel is one of the most beautiful of fish, being known +by its silvery whiteness. It sometimes attains to the length of +twenty inches, but usually, when fully grown, is about fourteen or +sixteen inches long, and about two pounds in weight. To carve a +baked mackerel, first remove the head and tail by cutting downward +at 1 and 2; then split them down the back, so as to serve each +person a part of each side piece. The roe should be divided in +small pieces and served with each piece of fish. Other whole fish +may be carved in the same manner. The fish is laid upon a little +sauce or folded napkin, on a hot dish, and garnished with +parsley.</p> +<br> +<p><b>BOILED SALMON.</b></p> +<p>This fish is seldom sent to the table whole, being <i>too</i> +large for any ordinary sized family; the middle cut is considered +the choicest to boil. To carve it, first run the knife down and +along the upper side of the fish from 1 to 2, then again on the +lower side from 3 to 4. Serve the thick part, cutting it lengthwise +in slices in the direction of the line from 1 to 2, and the thin +part breadthwise, or in the direction from 5 to 6. A slice of the +thick with one of the thin, where lies the fat, should be served to +each guest. Care should be taken when carving not to break the +flakes of the fish, as that impairs its appearance. The flesh of +the salmon is rich and delicious in flavor. Salmon is in season +from the first of February to the end of August.</p> +<span class='pagenum'>[Pg 27]</span><a name='Page_27' id= +"Page_27"></a> +<hr style='width: 65%;'> +<a name='SOUPS' id="SOUPS"></a> +<h2><b>SOUPS.</b></h2> +<p>Consommé, or Stock, forms the basis of all meat soups, +and also of all principal sauces. It is, therefore, essential to +the success of these culinary operations to know the most complete +and economical method of extracting from a certain quantity of meat +the best possible stock or broth. Fresh, uncooked beef makes the +best stock, with the addition of cracked bones, as the glutinous +matter contained in them renders it important that they should be +boiled with the meat, which adds to the strength and thickness of +the soup. They are composed of an earthy substance—to which +they owe their solidity—of gelatine, and a fatty fluid, +something like marrow. <i>Two ounces</i> of them contain as much +gelatine as <i>one pound</i> of meat; but, in them, this is so +encased in the earthy substance, that boiling water can dissolve +only the surface of the whole bones, but by breaking them they can +be dissolved more. When there is an abundance of it, it causes the +stock, when cold, to become a jelly. The flesh of old animals +contains more flavor than the flesh of young ones. Brown meats +contain more flavor than white.</p> +<p>Mutton is too strong in flavor for good stock, while veal, +although quite glutinous, furnishes very little nutriment.</p> +<p>Some cooks use meat that has once been cooked; this renders +little nourishment and destroys the flavor. It might answer for +ready soup, but for stock to keep it is not as good, unless it +should be roasted meats. Those contain higher fragrant properties; +so by putting the remains of roast meats in the stock-pot you +obtain a better flavor.</p> +<p>The shin bone is generally used, but the neck or +"sticking-piece," as the butchers call it, contains more of the +substance that you want to extract, makes a stronger and more +nutritious soup, than any other part of the animal. Meats for soup +should always be put on to cook in <i>cold</i> water, in a covered +pot, and allowed to simmer slowly for several <span class= +'pagenum'>[Pg 28]</span><a name='Page_28' id="Page_28"></a>hours, +in order that the essence of the meat may be drawn out thoroughly, +and should be carefully skimmed to prevent it from becoming turbid, +never allowed to <i>boil fast</i> at any time, and if more water is +needed, use boiling water from the tea-kettle; cold or lukewarm +water spoils the flavor. Never salt it before the meat is tender +(as that hardens and toughens the meat), especially if the meat is +to be eaten. Take off every particle of scum as it rises, and +before the vegetables are put in.</p> +<p>Allow a little less than a quart of water to a pound of meat and +bone, and a teaspoonful of salt. When done, strain through a +colander. If for clear soups, strain again through a hair sieve, or +fold a clean towel in a colander set over an earthen bowl, or any +dish large enough to hold the stock. As stated before, stock is not +as good when made entirely from cooked meats, but in a family where +it requires a large joint roasted every day, the bones, and bits +and underdone pieces of beef, or the bony structure of turkey or +chicken that has been left from carving, bones of roasted poultry, +these all assist in imparting a rich dark color to soup, and would +be sufficient, if stewed as above, to furnish a family, without +buying fresh meat for the purpose; still, with the addition of a +little fresh meat it would be more nutritious. In cold weather you +can gather them up for several days and put them to cook in cold +water, and when done, strain, and put aside until needed.</p> +<p>Soup will be as good the second day as the first if heated to +the boiling point. It should never be left in the pot, but should +be turned into a dish or shallow pan, and set aside to get cold. +Never cover it up, as that will cause it to turn sour very +quickly.</p> +<p>Before heating a second time, remove all the fat from the top. +If this be melted in, the flavor of the soup will certainly be +spoiled.</p> +<p>Thickened soups require nearly double the seasoning used for +thin soups or broth.</p> +<p>Coloring is used in some brown soups, the chief of which is +brown burnt sugar, which is known as caramel by French cooks.</p> +<p>Pounded spinach leaves give a fine green color to soup. Parsley, +or the green leaves of celery put in soup, will serve instead of +spinach.</p> +<p>Pound a large handful of spinach in a mortar, then tie it in a +cloth, and wring out all the juice; put this in the soup you wish +to color green five minutes before taking it up.</p> +<span class='pagenum'>[Pg 29]</span><a name='Page_29' id= +"Page_29"></a> +<p>Mock turtle, and sometimes veal and lamb soups, should be this +color.</p> +<p>Okras gives a green color to soup.</p> +<p>To color soup red, skin six red tomatoes, squeeze out the seeds, +and put them into the soup with the other vegetables—or take +the juice only, as directed for spinach.</p> +<p>For white soups, which are of veal, lamb or chicken, none but +white vegetables are used; rice, pearl barley, vermicelli, or +macaroni, for thickening.</p> +<p>Grated carrot gives a fine amber color to soup; it must be put +in as soon as the soup is free from scum.</p> +<p>Hotel and private-house stock is quite different.</p> +<p>Hotels use meat in such large quantities that there is always +more or less trimmings and bones of meat to add to fresh meats; +that makes very strong stock, which they use in most all soups and +gravies and other made dishes.</p> +<p>The meat from which soup has been made is good to serve cold +thus: Take out all the bones, season with pepper and salt, and +catsup, if liked, then chop it small, tie it in a cloth, and lay it +between two plates, with a weight on the upper one; slice it thin +for luncheon or supper; or make sandwiches of it; or make a hash +for breakfast; or make it into balls, with the addition of a little +wheat flour and an egg, and serve them fried in fat, or boil in the +soup.</p> +<p>An agreeable flavor is sometimes imparted to soup by sticking +some cloves into the meat used for making stock; a few slices of +onions fried very brown in butter are nice; also flour browned by +simply putting it into a saucepan over the fire and stirring it +constantly until it is a dark brown.</p> +<p>Clear soups must be perfectly transparent, and thickened soups +about the consistency of cream. When soups and gravies are kept +from day to day in hot weather, they should be warmed up every day, +and put into fresh-scalded pans or tureens, and placed in a cool +cellar. In temperate weather, every other day may be +sufficient.</p> +<br> +<p><b>HERBS AND VEGETABLES USED IN SOUPS.</b></p> +<p>Of vegetables the principal ones are carrots, tomatoes, +asparagus, green peas, okra, macaroni, green corn, beans, rice, +vermicelli, Scotch barley, pearl barley, wheat flour, mushroom, or +mushroom catsup, <span class='pagenum'>[Pg 30]</span><a name= +'Page_30' id="Page_30"></a>parsnips, beetroot, turnips, leeks, +garlic, shallots and onions; sliced onions fried with butter and +flour until they are browned, then rubbed through a sieve, are +excellent to heighten the color and flavor of brown sauces and +soups. The herbs usually used in soups are parsley, common thyme, +summer savory, knotted marjoram, and other seasonings, such as +bay-leaves, tarragon, allspice, cinnamon, nutmeg, cloves, mace, +black and white pepper, red pepper, lemon peel and juice, orange +peel and juice. The latter imparts a finer flavor and the acid much +milder. These materials, with wine, and the various catsups, +combined in various proportions, are, with other ingredients, made +into almost an endless variety of excellent soups and gravies. +Soups that are intended for the principal part of a meal certainly +ought not to be flavored like sauces, which are only intended to +give relish to some particular dish.</p> +<br> +<p><b>STOCK.</b></p> +<p>Six pounds of shin of beef, or six pounds of knuckle of veal; +any bones, trimmings of poultry, or fresh meat; one-quarter pound +of lean bacon or ham, two ounces of butter, two large onions, each +stuck with cloves; one turnip, three carrots, one head of celery, +two ounces of salt, one-half teaspoonful of whole pepper, one large +blade of mace, one bunch of savory herbs except sage, four quarts +and one-half-pint of cold water.</p> +<p>Cut up the meat and bacon, or ham, into pieces of about three +inches square; break the bones into small pieces, rub the butter on +the bottom of the stewpan; put in one-half a pint of water, the +broken bones, then meat and all other ingredients. Cover the +stewpan, and place it on a sharp fire, occasionally stirring its +contents. When the bottom of the pan becomes covered with a pale, +jelly-like substance, add the four quarts of cold water, and simmer +very gently for five or six hours. As we have said before, do not +let it boil quickly. When nearly cooked, throw in a tablespoonful +of salt to assist the scum to rise. Remove every particle of scum +whilst it is doing, and strain it through a fine hair sieve; when +cool remove all grease. This stock will keep for many days in cold +weather.</p> +<p>Stock is the basis of many of the soups afterwards mentioned, +and this will be found quite strong enough for ordinary purposes. +Keep it in small jars, in a cool place. It makes a good gravy for +hash meats; one tablespoonful of it is sufficient to impart a fine +flavor to a dish of macaroni and various other dishes. Good soups +of various kinds are made from it at short notice; slice off a +portion of the jelly, add water, and whatever vegetables and +thickening preferred. It is best to partly cook the vegetables +before adding to the stock, as much boiling injures the flavoring +of the soup. Season and boil a few moments and serve hot.</p> +<center><img src='images/il02.jpg' width='425' height='600' alt= +'FRANCES FOLSOM CLEVELAND.' title=''></center> +<h3>FRANCES FOLSOM CLEVELAND.</h3> +<br> +<span class='pagenum'>[Pg 31]</span><a name='Page_31' id= +"Page_31"></a> +<p><b>WHITE STOCK.</b></p> +<p>White stock is used in the preparation of white soups, and is +made by boiling six pounds of a knuckle of veal, cut up in small +pieces, poultry trimmings, and four slices of lean ham. Proceed +according to directions given in STOCK, on opposite page.</p> +<br> +<p><b>TO CLARIFY STOCK.</b></p> +<p>Place the stock in a clean saucepan, set it over a brisk fire. +When boiling, add the white of one egg to each quart of stock, +proceeding as follows: beat the whites of the eggs up well in a +little water; then add a little hot stock; beat to a froth and pour +gradually into the pot; then beat the whole hard and long; allow it +to boil up once, and immediately remove and strain through a thin +flannel cloth.</p> +<br> +<p><b>BEEF SOUP.</b></p> +<p>Select a small shin of beef of moderate size, crack the bone in +small pieces, wash and place it in a kettle to boil, with five or +six quarts of <i>cold</i> water. Let it boil about two hours, or +until it begins to get tender, then season it with a tablespoonful +of salt, and a teaspoonful of pepper; boil it one hour longer, then +add to it one carrot, two turnips, two tablespoonfuls of rice or +pearl barley, one head of celery, and a teaspoonful of summer +savory powdered fine; the vegetables to be minced up in small +pieces like dice. After these ingredients have boiled a quarter of +an hour, put in two potatoes cut up in small pieces, let it boil +half an hour longer; take the meat from the soup, and if intended +to be served with it, take out the bones and lay it closely and +neatly on a dish, and garnish with sprigs of parsley.</p> +<p>Serve made mustard and catsup with it. It is very nice pressed +and eaten cold with mustard and vinegar, or catsup. Four hours are +required for making this soup. Should any remain over the first +day, <span class='pagenum'>[Pg 32]</span><a name='Page_32' id= +"Page_32"></a>it may be heated, with the addition of a little +boiling water, and served again. Some fancy a glass of brown sherry +added just before being served. Serve very hot.</p> +<br> +<p><b>VEAL SOUP. (Excellent.)</b></p> +<p>Put a knuckle of veal into three quarts of cold water, with a +small quantity of salt, and one small tablespoonful of uncooked +rice. Boil slowly, hardly above simmering, four hours, when the +liquor should be reduced to half the usual quantity; remove from +the fire. Into the tureen put the yolk of one egg, and stir well +into it a teacupful of cream, or, in hot weather, new milk; add a +piece of butter the size of a hickory nut; on this strain the soup, +boiling hot, stirring all the time. Just at the last, beat it well +for a minute.</p> +<br> +<p><b>SCOTCH MUTTON BROTH.</b></p> +<p>Six pounds neck of mutton, three quarts water, five carrots, +five turnips, two onions, four tablespoonfuls barley, a little +salt. Soak mutton in water for an hour, cut off scrag, and put it +in stewpan with three quarts of water. As soon as it boils, skim +well, and then simmer for one and one-half hours. Cut best end of +mutton into cutlets, dividing it with two bones in each; take off +nearly all fat before you put it into broth; skim the moment the +meat boils, and every ten minutes afterwards; add carrots, turnips +and onions, all cut into two or three pieces, then put them into +soup soon enough to be thoroughly done; stir in barley; add salt to +taste; let all stew together for three and one-half hours; about +one-half hour before sending it to table, put in little chopped +parsley and serve.</p> +<p>Cut the meat off the scrag into small pieces, and send it to +table in the tureen with the soup. The other half of the mutton +should be served on a separate dish, with whole turnips boiled and +laid round it. Many persons are fond of mutton that has been boiled +in soup.</p> +<p>You may thicken the soup with rice or barley that has first been +soaked in cold water, or with green peas, or with young corn, cut +down from the cob, or with tomatoes, scalded, peeled and cut into +pieces.</p> +<br> +<p><b>GAME SOUP.</b></p> +<p>Two grouse or partridges, or, if you have neither, use a pair of +rabbits; half a <span class='pagenum'>[Pg 33]</span><a name= +'Page_33' id="Page_33"></a>pound of lean ham; two medium-sized +onions; one pound of lean beef; fried bread; butter for frying; +pepper, salt and two stalks of white celery cut into inch lengths; +three quarts of water.</p> +<p>Joint your game neatly; cut the ham and onions into small +pieces, fry all in butter to a light brown. Put into a soup-pot +with the beef, cut into strips, add a little pepper. Pour on the +water; heat slowly, and stew gently two hours. Take out the pieces +of bird, and cover in a bowl; cook the soup an hour longer; strain; +cool; drop in the celery and simmer ten minutes. Pour upon fried +bread in the tureen.</p> +<p>Venison soup made the same, with the addition of a tablespoonful +of brown flour wet into a paste with cold water, adding a +tablespoonful of catsup, Worcestershire, or other pungent sauce, +and a glass of Madeira or brown sherry.</p> +<br> +<p><b>CONSOMMÉ SOUP.</b></p> +<p>Take good strong stock (see pages 27 and 30), remove all fat +from the surface, and for each quart of the stock allow the white +and shell of one egg and a tablespoonful of water, well whipped +together. Pour this mixture into a saucepan containing the stock; +place it over the fire and heat the contents gradually, stirring +often to prevent the egg from sticking to the bottom of the +saucepan. Allow it to boil gently until the stock looks perfectly +clear under the egg, which will rise and float upon the surface in +the form of a thick white scum. Now remove it and pour it into a +folded towel laid in a colander set over an earthen bowl, allowing +it to run through without moving or squeezing it. Season with more +salt if needed, and quickly serve very hot. This should be a clear +amber color.</p> +<br> +<p><b>JULIENNE SOUP.</b></p> +<p>Cut carrots and turnips into quarter-inch pieces the shape of +dice; also celery into thin slices. Cover them with boiling water; +add a teaspoonful of salt, half a teaspoonful pepper, and cook +until soft. In another saucepan have two quarts of boiling stock +(see pages 27 and 30), to which add the cooked vegetables, the +water and more seasoning if necessary. Serve hot.</p> +<p>In the spring and summer season use asparagus, peas and string +beans—all cut into small uniform thickness.</p> +<br> +<span class='pagenum'>[Pg 34]</span><a name='Page_34' id= +"Page_34"></a> +<p><b>CREAM OF SPINACH.</b></p> +<p>Pick, wash and boil enough spinach to measure a pint, when +cooked, chopped and pounded into a soft paste. Put it into a +stewpan with four ounces of fresh butter, a little grated nutmeg, a +teaspoonful of salt. Cook and stir it about ten minutes. Add to +this two quarts of strong stock (see pages 27 and 30); let boil up, +then rub it through a strainer. Set it over the fire again, and, +when on the point of boiling, mix with it a tablespoonful of +butter, and a teaspoonful of granulated sugar.</p> +<br> +<p><b>CHICKEN CREAM SOUP.</b></p> +<p>An old chicken for soup is much the best. Cut it up into +quarters, put it into a soup kettle with half a pound of corned +ham, and an onion; add four quarts of cold water. Bring slowly to a +gentle boil, and keep this up until the liquid has diminished +one-third, and the meat drops from the bones; then add half a cup +of rice. Season with salt, pepper and a bunch of chopped +parsley.</p> +<p>Cook slowly until the rice is tender, then the meat should be +taken out. Now stir in two cups of rich milk thickened with a +little flour. The chicken could be fried in a spoonful of butter +and a gravy made, reserving some of the white part of the meat, +chopping it and adding it to the soup.</p> +<br> +<p><b>PLAIN ECONOMICAL SOUP.</b></p> +<p>Take a cold roast-beef bone, pieces of beefsteak, the rack of a +cold turkey or chicken. Put them into a pot with three or four +quarts of water, two carrots, three turnips, one onion, a few +cloves, pepper and salt. Boil the whole gently four hours; then +strain it through a colander, mashing the vegetables so that they +will all pass through. Skim off the fat, and return the soup to the +pot. Mix one tablespoonful of flour with two of water, stir it into +the soup and boil the whole ten minutes. Serve this soup with +sippits of toast.</p> +<p>Sippits are bits of dry toast cut into a triangular form.</p> +<p>A seasonable dish about the holidays.</p> +<center><img src='images/il03.jpg' width='397' height='600' alt= +'EDITH CAROW ROOSEVELT.' title=''></center> +<h3>EDITH CAROW ROOSEVELT.</h3> +<br> +<p><b>OX-TAIL SOUP.</b></p> +<p>Two ox-tails, two slices of ham, one ounce of butter, two +carrots, two turnips, three onions, one leek, one head of celery, +one bunch of savory herbs, pepper, a tablespoonful of salt, two +tablespoonfuls of catsup, one-half glass of port wine, three quarts +of water.</p> +<br> +<span class='pagenum'>[Pg 35]</span><a name='Page_35' id= +"Page_35"></a> +<p>Cut up the tails, separating them at the joints; wash them, and +put them in a stewpan with the butter. Cut the vegetables in slices +and add them with the herbs. Put in one-half pint of water, and +stir it over a quick fire till the juices are drawn. Fill up the +stewpan with water, and, when boiling, add the salt. Skim well, and +simmer very gently for four hours, or until the tails are tender. +Take them out, skim and strain the soup, thicken with flour, and +flavor with the catsup and port wine. Put back the tails, simmer +for five minutes and serve.</p> +<p>Another way to make an appetizing ox-tail soup. You should begin +to make it the day before you wish to eat the soup. Take two tails, +wash clean, and put in a kettle with nearly a gallon of cold water; +add a small handful of salt; when the meat is well cooked, take out +the bones. Let this stand in a cool room, covered, and next day, +about an hour and a half before dinner, skim off the crust or cake +of fat which has risen to the top. Add a little onion, carrot, or +any vegetables you choose, chopping them fine first; summer savory +may also be added.</p> +<br> +<p><b>CORN SOUP.</b></p> +<p>Cut the corn from the cob, and boil the cobs in water for at +least an hour, then add the grains, and boil until they are +thoroughly done; put one dozen ears of corn to a gallon of water, +which will be reduced to three quarts by the time the soup is done; +then pour on a pint of new milk, two well-beaten eggs, salt and +pepper to your taste; continue the boiling a while longer, and stir +in, to season and thicken it a little, a tablespoonful of good +butter rubbed up with two tablespoonfuls of flour. Corn soup may +also be made nicely with water in which a pair of grown fowls have +been boiled or parboiled, instead of having plain water for the +foundation.</p> +<br> +<p><b>SPLIT PEA SOUP. No. 1.</b></p> +<p>Wash well a pint of split peas and cover them well with cold +water, adding a third of a teaspoonful of soda; let them remain in +it over night to swell. In the morning put them in a kettle with a +close fitting cover. Pour over them three quarts of cold water, +adding half a pound of lean ham or bacon cut into slices or pieces; +also a teaspoonful of salt and a little pepper, and some celery +chopped fine. When the soup begins to boil, skim the froth from the +surface. Cook slowly from three to four hours, stirring +occasionally till the peas are <span class='pagenum'>[Pg +36]</span><a name='Page_36' id="Page_36"></a>all dissolved, adding +a little more boiling water to keep up the quantity as it boils +away. Strain through a colander, and leave out the meat. It should +be quite quick. Serve with small squares of toasted bread, cut up +and added. If not rich enough, add a small piece of butter.</p> +<br> +<p><b>CREAM OF ASPARAGUS.</b></p> +<p>For making two quarts of soup, use two bundles of fresh +asparagus. Cut the tops from one of the bunches and cook them +twenty minutes in salted water, enough to cover them. Cook the +remainder of the asparagus about twenty minutes in a quart of stock +or water. Cut an onion into thin slices and fry in three +tablespoonfuls of butter ten minutes, being careful not to scorch +it; then add the asparagus that has been boiled in the stock; cook +this five minutes, stirring constantly; then add three +tablespoonfuls of dissolved flour, cook five minutes longer. Turn +this mixture into the boiling stock and boil twenty minutes. Rub +through a sieve; add the milk and cream and the asparagus heads. If +water is used in place of stock, use all cream.</p> +<br> +<p><b>GREEN PEA SOUP.</b></p> +<p>Wash a small quarter of lamb in cold water, and put it into a +soup-pot with six quarts of cold water; add to it two +tablespoonfuls of salt, and set it over a moderate fire—let +it boil gently for two hours, then skim it clear; add a quart of +shelled peas, and a teaspoonful of pepper; cover it, and let it +boil for half an hour; then having scraped the skins from a quart +of small young potatoes, add them to the soup; cover the pot and +let it boil for half an hour longer; work quarter of a pound of +butter and a dessertspoonful of flour together, and add them to the +soup ten or twelve minutes before taking it off the fire.</p> +<p>Serve the meat on a dish with parsley sauce over it, and the +soup in a tureen.</p> +<br> +<p><b>DRIED BEAN SOUP.</b></p> +<p>Put two quarts of dried white beans to soak the night before you +make the soup, which should be put on as early in the day as +possible.</p> +<p>Take two pounds of the lean of fresh beef—the coarse +pieces will do. Cut them up and put them into your soup-pot with +the bones belonging to them (which should be broken in pieces), and +a pound of lean bacon, cut very small. If you have the remains of a +piece of beef <span class='pagenum'>[Pg 37]</span><a name='Page_37' +id="Page_37"></a>that has been roasted the day before, and so much +underdone that the juices remain in it, you may put it into the pot +and its bones along with it. Season the meat with pepper only, and +pour on it six quarts of water. As soon as it boils, take off the +scum, and put in the beans (having first drained them) and a head +of celery cut small, or a tablespoonful of pounded celery seed. +Boil it slowly till the meat is done to shreds, and the beans all +dissolved. Then strain it through a colander into the tureen, and +put into it small squares of toasted bread with the crust cut +off.</p> +<br> +<p><b>TURTLE SOUP FROM BEANS.</b></p> +<p>Soak over night one quart of black beans; next day boil them in +the proper quantity of water, say a gallon, then dip the beans out +of the pot and strain them through a colander. Then return the +flour of the beans, thus pressed, into the pot in which they were +boiled. Tie up in a thin cloth some thyme, a teaspoonful of summer +savory and parsley, and let it boil in the mixture. Add a +tablespoonful of cold butter, salt and pepper. Have ready four +hard-boiled yolks of eggs quartered, and a few force meat balls; +add this to the soup with a sliced lemon, and half a glass of wine +just before serving the soup.</p> +<p>This approaches so near in flavor to the real turtle soup that +few are able to distinguish the difference.</p> +<br> +<p><b>PHILADELPHIA PEPPER POT.</b></p> +<p>Put two pounds of tripe and four calves' feet into the soup-pot +and cover them with cold water; add a red pepper, and boil closely +until the calves' feet are boiled very tender; take out the meat, +skim the liquid, stir it, cut the tripe into small pieces, and put +it back into the liquid; if there is not enough liquid, add boiling +water; add half a teaspoonful of sweet marjoram, sweet basil, and +thyme, two sliced onions, sliced potatoes, salt. When the +vegetables have boiled until almost tender, add a piece of butter +rolled in flour, drop in some egg balls, and boil fifteen minutes +more. Take up and serve hot.</p> +<br> +<p><b>SQUIRREL SOUP.</b></p> +<p>Wash and quarter three or four good sized squirrels; put them +on, with a small tablespoonful of salt, directly after breakfast, +in a gallon of cold water. Cover the pot close, and set it on the +back part <span class='pagenum'>[Pg 38]</span><a name='Page_38' id= +"Page_38"></a>of the stove to simmer gently, <i>not</i> boil. Add +vegetables just the same as you do in case of other meat soups in +the summer season, but especially good will you find corn, Irish +potatoes, tomatoes and Lima beans. Strain the soup through a coarse +colander when the meat has boiled to shreds, so as to get rid of +the squirrels' troublesome little bones. Then return to the pot, +and after boiling a while longer, thicken with a piece of butter +rubbed in flour. Celery and parsley leaves chopped up are also +considered an improvement by many. Toast two slices of bread, cut +them into dice one-half inch square, fry them in butter, put them +into the bottom of your tureen, and then pour the soup boiling hot +upon them. Very good.</p> +<br> +<p><b>TOMATO SOUP. No. 1.</b></p> +<p>Place in a kettle four pounds of beef. Pour over it one gallon +of cold water. Let the meat and water boil slowly for three hours, +or until the liquid is reduced to about one-half. Remove the meat +and put into the broth a quart of tomatoes, and one chopped onion; +salt and pepper to taste. A teaspoonful of flour should be +dissolved and stirred in, then allowed to boil half an hour longer. +Strain and serve hot. Canned tomatoes in place of fresh ones may be +used.</p> +<br> +<p><b>TOMATO SOUP. No. 2.</b></p> +<p>Place over the fire a quart of peeled tomatoes, stew them soft +with a pinch of soda. Strain it so that no seeds remain, set it +over the fire again, and add a quart of hot boiled milk; season +with salt and pepper, a piece of butter the size of an egg, add +three tablespoonfuls of rolled cracker, and serve hot. Canned +tomatoes may be used in place of fresh ones.</p> +<br> +<p><b>TOMATO SOUP. No. 3.</b></p> +<p>Peel two quarts of tomatoes, boil them in a saucepan with an +onion, and other soup vegetables; strain and add a level +tablespoonful of flour dissolved in a third of a cup of melted +butter; add pepper and salt. Serve very hot over little squares of +bread fried brown and crisp in butter.</p> +<p>An excellent addition to a cold meat lunch.</p> +<br> +<p><b>MULLAGATAWNY SOUP. (As made in India.)</b></p> +<p>Cut four onions, one carrot, two turnips, and one head of celery +into three quarts of liquor, in which one or two fowls have been +<span class='pagenum'>[Pg 39]</span><a name='Page_39' id= +"Page_39"></a>boiled; keep it over a brisk fire till it boils, then +place it on a corner of the fire, and let it simmer twenty minutes; +add one tablespoonful of currie powder, and one tablespoonful of +flour; mix the whole well together, and let it boil three minutes; +pass it through a colander; serve with pieces of roast chicken in +it; add boiled rice in a separate dish. It must be of good yellow +color, and not too thick. If you find it too thick, add a little +boiling water and a teaspoonful of sugar. Half veal and half +chicken answers as well.</p> +<p>A dish of rice, to be served separately with this soup, must be +thus prepared: put three pints of water in a saucepan and one +tablespoonful of salt; let this boil. Wash well, in three waters, +half a pound of rice; strain it, and put it into the boiling water +in saucepan. After it has come to the boil—which it will do +in about two minutes—let it boil twenty minutes; strain it +through a colander, and pour over it two quarts of cold water. This +will separate the grains of rice. Put it back in the saucepan, and +place it near the fire until hot enough to send to the table. This +is also the proper way to boil rice for curries. If these +directions are strictly carried out every grain of the rice will +separate, and be thoroughly cooked.</p> +<br> +<p><b>MOCK TURTLE SOUP, OF CALF'S HEAD.</b></p> +<p>Scald a well-cleansed calf's head, remove the brain, tie it up +in a cloth, and boil an hour, or until the meat will easily slip +from the bone; take out, save the broth; cut it in small square +pieces, and throw them into cold water; when cool, put it in a +stewpan, and cover with some of the broth; let it boil until quite +tender, and set aside.</p> +<p>In another stewpan melt some butter, and in it put a quarter of +a pound of lean ham, cut small, with fine herbs to taste; also +parsley and one onion; add about a pint of the broth; let it simmer +for two hours, and then dredge in a small quantity of flour; now +add the remainder of the broth, and a quarter bottle of Madeira or +sherry; let all stew quietly for ten minutes and rub it through a +medium sieve; add the calf's head, season with a very little +cayenne pepper, a little salt, the juice of one lemon, and, if +desired, a quarter teaspoonful pounded mace and a dessert-spoon +sugar.</p> +<p>Having previously prepared force meat balls, add them to the +soup, and five minutes after serve hot.</p> +<br> +<span class='pagenum'>[Pg 40]</span><a name='Page_40' id= +"Page_40"></a> +<p><b>GREEN TURTLE SOUP.</b></p> +<p>One turtle, two onions, a bunch of sweet herbs, juice of one +lemon, five quarts of water, a glass of Madeira.</p> +<p>After removing the entrails, cut up the coarser parts of the +turtle meat and bones. Add four quarts of water, and stew four +hours with the herbs, onions, pepper and salt. Stew very slowly, do +not let it cease boiling during this time. At the end of four hours +strain the soup, and add the finer parts of the turtle and the +green fat, which has been simmered one hour in two quarts of water. +Thicken with brown flour; return to the soup-pot, and simmer gently +for an hour longer. If there are eggs in the turtle, boil them in a +separate vessel for four hours, and throw into the soup before +taking up. If not, put in force meat balls; then the juice of the +lemon, and the wine; beat up at once and pour out.</p> +<p>Some cooks add the finer meat before straining, boiling all +together five hours; then strain, thicken and put in the green fat, +cut into lumps an inch long. This makes a handsomer soup than if +the meat is left in.</p> +<p>Green turtle can now be purchased preserved in air-tight +cans.</p> +<p><i>Force Meat Balls for the Above.</i>—Six tablespoonfuls +of turtle meat chopped very fine. Rub to a paste, with the yolk of +two hard-boiled eggs, a tablespoonful of butter, and, if +convenient, a little oyster liquor. Season with cayenne, mace, half +a teaspoonful of white sugar and a pinch of salt. Bind all with a +well-beaten egg; shape into small balls; dip in egg, then powdered +cracker; fry in butter, and drop into the soup when it is +served.</p> +<br> +<p><b>MACARONI SOUP.</b></p> +<p>To a rich beef or other soup, in which there is no seasoning +other than pepper or salt, take half a pound of small pipe +macaroni, boil it in clear water until it is tender, then drain it +and cut it in pieces of an inch length; boil it for fifteen minutes +in the soup and serve.</p> +<br> +<p><b>TURKEY SOUP.</b></p> +<p>Take the turkey bones and boil three-quarters of an hour in +water enough to cover them; add a little summer savory and celery +chopped fine. Just before serving, thicken with a little flour +(browned), and <span class='pagenum'>[Pg 41]</span><a name= +'Page_41' id="Page_41"></a>season with pepper, salt and a small +piece of butter. This is a cheap but good soup, using the remains +of cold turkey which might otherwise be thrown away.</p> +<br> +<p><b>GUMBO OR OKRA SOUP.</b></p> +<p>Fry out the fat of a slice of bacon or fat ham, drain it off, +and in it fry the slices of a large onion brown; scald, peel and +cut up two quarts fresh tomatoes, when in season (use canned +tomatoes otherwise), and cut thin one quart okra; put them, +together with a little chopped parsley, in a stew-kettle with about +three quarts of hot broth of any kind; cook slowly for three hours, +season with salt and pepper. Serve hot.</p> +<p>In chicken broth the same quantity of okra pods, used for +thickening instead of tomatoes, forms a chicken gumbo soup.</p> +<br> +<p><b>TAPIOCA CREAM SOUP.</b></p> +<p>One quart of white stock; one pint of cream or milk; one onion; +two stalks celery; one-third of a cupful of tapioca; two cupfuls of +cold water; one tablespoonful of butter; a small piece of mace; +salt, pepper. Wash the tapioca and soak over night in cold water. +Cook it and the stock together very gently for one hour. Cut the +onion and celery into small pieces, and put on to cook for twenty +minutes with the milk and mace. Strain on the tapioca and stock. +Season with salt and pepper, add butter and serve.</p> +<hr style='width: 65%;'> +<a name='SOUPS_WITHOUT_MEAT' id="SOUPS_WITHOUT_MEAT"></a> +<h2><b>SOUPS WITHOUT MEAT.</b></h2> +<br> +<p><b>ONION SOUP.</b></p> +<p>One quart of milk, six large onions, yolks of four eggs, three +tablespoonfuls of butter, a large one of flour, one cup full of +cream, salt, pepper. Put the butter in a frying pan. Cut the onions +into thin slices and drop in the butter. Stir until they begin to +cook; then cover tight and set back where they will simmer, but not +burn, for half an hour. Now put the milk on to boil, and then add +the dry flour to the onions and stir constantly for three minutes +over the fire; then turn the mixture into the milk and cook fifteen +minutes. Rub the <span class='pagenum'>[Pg 42]</span><a name= +'Page_42' id="Page_42"></a>soup through a strainer, return to the +fire, season with salt and pepper. Beat the yolks of the eggs well, +add the cream to them and stir into the soup. Cook three minutes, +stirring constantly. If you have no cream, use milk, in which case +add a tablespoonful of butter at the same time. Pour over fried +croutons in a soup tureen.</p> +<p>This is a refreshing dish when one is fatigued.</p> +<br> +<p><b>WINTER VEGETABLE SOUP.</b></p> +<p>Scrape and slice three turnips and three carrots and peel three +onions, and fry all with a little butter until a light yellow; add +a bunch of celery and three or four leeks cut in pieces; stir and +fry all the ingredients for six minutes; when fried, add one clove +of garlic, two stalks of parsley, two cloves, salt, pepper and a +little grated nutmeg; cover with three quarts of water and simmer +for three hours, taking off the scum carefully. Strain and use. +Croutons, vermicelli, Italian pastes, or rice may be added.</p> +<br> +<p><b>VERMICELLI SOUP.</b></p> +<p>Swell quarter of a pound of vermicelli in a quart of warm water, +then add it to a good beef, veal, lamb, or chicken soup or broth, +with quarter of a pound of sweet butter; let the soup boil for +fifteen minutes after it is added.</p> +<br> +<p><b>SWISS WHITE SOUP.</b></p> +<p>A sufficient quantity of broth for six people; boil it; beat up +three eggs well, two spoonfuls of flour, one cup milk; pour these +gradually through a sieve into the boiling soup; salt and +pepper.</p> +<br> +<p><b>SPRING VEGETABLE SOUP.</b></p> +<p>Half pint green peas, two shredded lettuces, one onion, a small +bunch of parsley, two ounces butter, the yolks of three eggs, one +pint of water, one and a half quarts of soup stock. Put in a +stewpan the lettuce, onion, parsley and butter, with one pint of +water, and let them simmer till tender. Season with salt and +pepper. When done, strain off the vegetables, and put two-thirds of +the liquor with the stock. Beat up the yolks of the eggs with the +other third, toss it over the fire, and at the moment of serving +add this with the vegetables to the strained-off soup.</p> +<br> +<span class='pagenum'>[Pg 43]</span><a name='Page_43' id= +"Page_43"></a> +<p><b>CELERY SOUP.</b></p> +<p>Celery soup may be made with <i>white stock</i>. Cut down the +white of half a dozen heads of celery into little pieces and boil +it in four pints of white stock, with a quarter of a pound of lean +ham and two ounces of butter. Simmer gently for a full hour, then +strain through a sieve, return the liquor to the pan, and stir in a +few spoonfuls of cream with great care. Serve with toasted bread, +and if liked, thicken with a little flour. Season to taste.</p> +<br> +<p><b>IRISH POTATO SOUP.</b></p> +<p>Peel and boil eight medium-sized potatoes with a large onion +sliced, some herbs, salt and pepper; press all through a colander; +then thin it with rich milk and add a lump of butter, more +seasoning, if necessary; let it heat well and serve hot.</p> +<br> +<p><b>PEA SOUP.</b></p> +<p>Put a quart of dried peas into five quarts of water; boil for +four hours; then add three or four large onions, two heads of +celery, a carrot, two turnips, all cut up rather fine. Season with +pepper and salt. Boil two hours longer, and if the soup becomes too +thick add more water. Strain through a colander and stir in a +tablespoonful of cold butter. Serve hot, with small pieces of +toasted bread placed in the bottom of the tureen.</p> +<br> +<p><b>NOODLES FOR SOUP.</b></p> +<p>Beat up one egg light, add a pinch of salt, and flour enough to +make a <i>very stiff</i> dough; roll out very thin, like thin pie +crust, dredge with flour to keep from sticking. Let it remain on +the bread board to dry for an hour or more; then roll it up into a +tight scroll, like a sheet of music. Begin at the end and slice it +into slips as thin as straws. After all are cut, mix them lightly +together, and to prevent them sticking, keep them floured a little +until you are ready to drop them into your soup which should be +done shortly before dinner, for if boiled <i>too long</i> they will +go to pieces.</p> +<br> +<p><b>FORCE MEAT BALLS FOR SOUP.</b></p> +<p>One cupful of cooked veal or fowl meat, minced; mix with this a +handful of fine bread crumbs, the yolks of four hard-boiled eggs +<span class='pagenum'>[Pg 44]</span><a name='Page_44' id= +"Page_44"></a>rubbed smooth together with a tablespoon of milk; +season with pepper and salt; add a half teaspoon of flour, and bind +all together with two beaten eggs; the hands to be well floured, +and the mixture to be made into little balls the size of a nutmeg; +drop into the soup about twenty minutes before serving.</p> +<br> +<p><b>EGG BALLS FOR SOUP.</b></p> +<p>Take the yolks of six hard-boiled eggs and half a tablespoonful +of wheat flour, rub them smooth with the yolks of two raw eggs and +a teaspoonful of salt; mix all well together; make it in balls, and +drop them into the boiling soup a few minutes before taking it +up.</p> +<p>Used in green turtle soup.</p> +<br> +<p><b>EGG DUMPLINGS FOR SOUP.</b></p> +<p>To half a pint of milk put two well-beaten eggs, and as much +wheat flour as will make a smooth, rather <i>thick</i> batter free +from lumps; drop this batter, a tablespoonful at a time, into +boiling soup.</p> +<p><i>Another Mode.</i>—One cupful of sour cream and one +cupful of sour milk, three eggs, well beaten, whites and yolks +separately; one teaspoonful of salt, one level teaspoonful of soda, +dissolved in a spoonful of water, and enough flour added to make a +<i>very stiff</i> batter. To be dropped by spoonfuls into the broth +and boiled twenty minutes, or until no raw dough shows on the +outside.</p> +<br> +<p><b>SUET DUMPLINGS FOR SOUP.</b></p> +<p>Three cups of sifted flour in which three teaspoonfuls of baking +powder have been sifted; one cup of finely chopped suet, well +rubbed into the flour, with a teaspoonful of salt. Wet all with +sweet milk to make a dough as stiff as biscuit. Make into small +balls as large as peaches, well floured. Drop into the soup +three-quarters of an hour before being served. This requires steady +boiling, being closely covered, and the cover not to be removed +until taken up to serve. A very good form of pot-pie.</p> +<br> +<p><b>SOYER'S RECIPE FOR FORCE MEATS.</b></p> +<p>Take 1½ lbs. of lean veal from the fillet, and cut it in +long thin slices; scrape with a knife till nothing but the fibre +remains; put it in a mortar, pound it ten minutes or until in a +purée; pass it through <span class='pagenum'>[Pg +45]</span><a name='Page_45' id="Page_45"></a>a wire sieve (use the +remainder in stock), then take 1 lb. of good fresh beef suet, which +skin, shred and chop very fine; put it in a mortar and pound it, +then add 6 oz. of panada (that is, bread soaked in milk, and boiled +till nearly dry) with the suet; pound them well together, and add +the veal, season with 1 teaspoonful of salt, ¼ teaspoonful +of pepper, ½ that of nutmeg; work all well together; then +add four eggs by degrees, continually pounding the contents of the +mortar. When well mixed, take a small piece in a spoon, and poach +it in some boiling water, and if it is delicate, firm, and of a +good flavor, it is ready for use.</p> +<br> +<p><b>CROUTONS FOR SOUP.</b></p> +<p>In a frying pan have the depth of an inch of boiling fat; also +have prepared slices of stale bread cut up into little half-inch +squares; drop into the frying pan enough of these bits of bread to +cover the surface of the fat. When browned, remove with a skimmer +and drain; add to the hot soup and serve.</p> +<p>Some prefer them prepared in this manner:</p> +<p>Take very thin slices of bread, butter them well; cut them up +into little squares three-fourths of an inch thick, place them in a +baking pan, buttered side up, and brown in a quick oven.</p> +<br> +<p><b>FISH STOCK.</b></p> +<p>Place a saucepan over the fire with a good-sized piece of sweet +butter and a sliced onion; put into that some sliced tomatoes, then +add as many different kinds of fish as you can get—oysters, +clams, smelts, pawns, crabs, shrimps and all kinds of pan-fish; +cook all together until the onions are well browned; then add a +bunch of sweet herbs, salt and pepper, and sufficient water to make +the required amount of stock. After this has cooked for half an +hour pound it with a wooden pestle, then strain and cook again +until it jellies.</p> +<br> +<p><b>FISH SOUP.</b></p> +<p>Select a large, fine fish, clean it thoroughly, put it over the +fire with a sufficient quantity of water, allowing for each pound +of fish one quart of water; add an onion cut fine and a bunch of +sweet herbs. When the fish is cooked, and is quite tasteless, +strain all through a colander, return to the fire, add some butter, +salt and pepper to taste. <span class='pagenum'>[Pg +46]</span><a name='Page_46' id="Page_46"></a>A small tablespoonful +of Worcestershire sauce may be added if liked. Serve with small +squares of fried bread and thin slices of lemon.</p> +<br> +<p><b>LOBSTER SOUP, OR BISQUE.</b></p> +<p>Have ready a good broth made of three pounds of veal boiled +slowly in as much water as will cover it, till the meat is reduced +to shreds. It must then be well strained.</p> +<p>Having boiled one fine middle-sized lobster, extract all the +meat from the body and claws. Bruise part of the coral in a mortar, +and also an equal quantity of the meat. Mix them well together. Add +mace, cayenne, salt and pepper, and make them up into force meat +balls, binding the mixture with the yolk of an egg slightly +beaten.</p> +<p>Take three quarts of the veal broth and put it into the meat of +the lobster cut into mouthfuls. Boil it together about twenty +minutes. Then thicken it with the remaining coral (which you must +first rub through a sieve), and add the force meat balls and a +little butter rolled in flour. Simmer it gently for ten minutes, +but do not let it come to a boil, as that will injure the color. +Serve with small dice of bread fried brown in butter.</p> +<br> +<p><b>OYSTER SOUP, No. 1.</b></p> +<p>Two quarts of oysters, one quart of milk, two tablespoonfuls of +butter, one teacupful of hot water; pepper, salt.</p> +<p>Strain all the liquor from the oysters; add the water, and heat. +When near the boil, add the seasoning, then the oysters. Cook about +five minutes from the time they begin to simmer, until they +"ruffle." Stir in the butter, cook one minute, and pour into the +tureen. Stir in the boiling milk and send to table. Some prefer all +water in place of milk.</p> +<center><img src='images/il04.jpg' width='421' height='600' alt= +'IDA SAXTON McKINLEY.' title=''></center> +<h3>IDA SAXTON McKINLEY.</h3> +<p><b>OYSTER SOUP. No. 2.</b></p> +<p>Scald one gallon of oysters in their own liquor. Add one quart +of rich milk to the liquor, and when it comes to a boil, skim out +the oysters and set aside. Add the yolks of four eggs, two good +tablespoonfuls of butter, and one of flour, all mixed well +together, but in this order—first, the milk, then, after +beating the eggs, add a little of the hot liquor to them gradually, +and stir them rapidly into the soup. Lastly, add the butter and +whatever seasoning you fancy besides plain pepper and salt, which +must both be put in to taste with caution.</p> +<span class='pagenum'>[Pg 47]</span><a name='Page_47' id= +"Page_47"></a> +<p>Celery salt most persons like extremely; others would prefer a +little marjoram or thyme; others again mace and a bit of onion. Use +your own discretion in this regard.</p> +<br> +<p><b>CLAM SOUP. (French Style.)</b></p> +<p>Mince two dozen hard shell clams very fine. Fry half a minced +onion in an ounce of butter; add to it a pint of hot water, a pinch +of mace, four cloves, one allspice and six whole pepper corns. Boil +fifteen minutes and strain into a saucepan; add the chopped clams +and a pint of clam-juice or hot water; simmer slowly two hours; +strain and rub the pulp through a sieve into the liquid. Return it +to the saucepan and keep it lukewarm. Boil three half-pints of milk +in a saucepan (previously wet with cold water, which prevents +burning) and whisk it into the soup. Dissolve a teaspoonful of +flour in cold milk, add it to the soup, taste for seasoning; heat +it gently to near the boiling point; pour into a tureen previously +heated with hot water, and serve with or without pieces of fried +bread—called <i>croutons</i> in kitchen French.</p> +<br> +<p><b>CLAM SOUP.</b></p> +<p>Twenty-five clams chopped fine. Put over the fire the liquor +that was drained from them, and a cup of water; add the chopped +clams and boil half an hour; then season to taste with pepper and +salt and a piece of butter as large as an egg; boil up again and +add one quart of milk boiling hot, stir in a tablespoon of flour +made to a cream with a little cold milk, or two crackers rolled +fine. Some like a little mace and lemon juice in the seasoning.</p> +<span class='pagenum'>[Pg 48]</span><a name='Page_48' id= +"Page_48"></a> +<hr style='width: 65%;'> +<a name='MODES_OF_FRYING' id="MODES_OF_FRYING"></a> +<h2><b>MODES OF FRYING</b></h2> +<br> +<p>The usual custom among professional cooks is to entirely immerse +the article to be cooked in boiling fat, but from inconvenience +most households use the half-frying method of frying in a small +amount of fat in a frying pan. For the first method a shallow iron +frying kettle, large at the top and small at the bottom, is best to +use. The fat should half fill the kettle, or an amount sufficient +to float whatever is to be fried; the heat of the fat should get to +such a degree that, when a piece of bread or a teaspoonful of the +batter is dropped in it, it will become brown almost instantly, but +should not be so hot as to burn the fat. Some cooks say that the +fat should be smoking, but my experience is, that is a mistake, as +that soon ruins the fat. As soon as it begins to smoke it should be +removed a little to one side, and still be kept at the boiling +point. If fritters, crullers, croquettes, etc., are dropped into +fat that is too hot, it crusts over the outside before the inside +has fully risen, making a heavy, hard article, and also ruining the +fat, giving it a burnt flavor.</p> +<p>Many French cooks prefer beef fat or suet to lard for frying +purposes, considering it more wholesome and digestible, does not +impart as much flavor, or adhere or soak into the article cooked as +pork fat.</p> +<p>In families of any size, where there is much cooking required, +there are enough drippings and fat remnants from roasts of beef, +skimmings from the soup kettle, with the addition of occasionally a +pound of suet from the market, to amply supply the need. All such +remnants and skimmings should be clarified about twice a week, by +boiling them all together in water. When the fat is all melted, it +should be strained with the water and set aside to cool. After the +fat on the top has hardened, lift the cake from the water on which +it lies, scrape off all the dark particles from the bottom, then +melt over <span class='pagenum'>[Pg 49]</span><a name='Page_49' id= +"Page_49"></a>again the fat; while hot strain into a small clean +stone jar or bright tin pail, and then it is ready for use. Always +after frying anything, the fat should stand until it settles and +has cooled somewhat; then turn off carefully so as to leave it +clear from the sediment that settles at the bottom.</p> +<p>Refined cotton-seed oil is now being adopted by most +professional cooks in hotels, restaurants and many private +households for culinary purposes, and will doubtless in future +supersede animal fats, especially for frying, it being quite as +delicate a medium as frying with olive oil. It is now sold by +leading grocers, put up in packages of two and four quarts.</p> +<p>The second mode of frying, using a frying pan with a small +quantity of fat or grease, to be done properly, should, in the +first place, have the frying pan hot over the fire, and the fat in +it <i>actually boiling</i> before the article to be cooked is +placed in it, the intense heat quickly searing up the pores of the +article and forming a brown crust on the lower side, then turning +over and browning the other the same way.</p> +<p>Still, there is another mode of frying; the process is somewhat +similar to broiling, the hot frying pan or spider replacing the hot +fire. To do this correctly, a thick bottomed frying pan should be +used. Place it over the fire, and when it is so hot that it will +siss, oil over the bottom of the pan with a piece of suet, that is +if the meat is all lean; if not, it is not necessary to grease the +bottom of the pan. Lay in the meat quite flat, and brown it +quickly, first on one side, then on the other; when sufficiently +cooked, dish on a <i>hot</i> platter and season the same as broiled +meats.</p> +<br> +<p><b>FISH.</b></p> +<p>In selecting fish, choose those only in which the eye is full +and prominent, the flesh thick and firm, the scales bright and fins +stiff. They should be thoroughly cleaned before cooking.</p> +<p>The usual modes of cooking fish are boiled, baked, broiled, +fried and occasionally stewed. Steaming fish is much superior to +boiling, but the ordinary conveniences in private houses do not +admit of the possibility of enjoying this delicate way of cooking +it. Large fish are generally boiled, medium-sized ones baked or +boiled, the smaller <span class='pagenum'>[Pg 50]</span><a name= +'Page_50' id="Page_50"></a>kinds fried or broiled. Very large fish, +such as cod, halibut, etc., are cut in steaks or slices for frying +or broiling. The heads of some fish, as the cod, halibut, etc., are +considered tidbits by many. Small fish, or pan-fish, as they are +usually called, are served without the heads, with the exception of +brook-trout and smelts; these are usually cooked whole, with the +heads on. Bake fish slowly, basting often with butter and water. +Salmon is considered the most nutritious of all fish. When boiling +fish, by adding a little vinegar and salt to the water, it seasons +and prevents the nutriment from being drawn out; the vinegar acting +on the water hardens the water.</p> +<p>Fill the fish with a nicely prepared stuffing of rolled cracker +or stale bread crumbs, seasoned with butter, pepper, salt, sage and +any other aromatic herbs fancied; sew up; wrap in a well-floured +cloth, tied closely with twine, and boil or steam. The garnishes +for boiled fish are: for turbot, fried smelts; for other boiled +fish, parsley, sliced beets, lemon or sliced boiled egg. Do not use +the knives, spoons, etc., that are used in cooking fish, for other +food, as they will be apt to impart a fishy flavor.</p> +<p>Fish to be boiled should be put into <i>cold water</i> and set +on the fire to cook very gently, or the outside will break before +the inner part is done. Unless the fish are small, they should +never be put into warm water; nor should water, either hot or cold, +be poured <i>on</i> to the fish, as it is liable to break the skin; +if it should be necessary to add a little water while the fish is +cooking, it ought to be poured in gently at the side of the +vessel.</p> +<p>Fish to be broiled should lie, after they are dressed, for two +or three hours, with their inside well sprinkled with salt and +pepper.</p> +<p>Salt fish should be soaked in water before boiling, according to +the time it has been in salt. When it is hard and dry, it will +require thirty-six hours soaking before it is dressed, and the +water must be changed three or four times. When fish is not very +salt, twenty-four hours, or even one night, will suffice.</p> +<p>When frying fish the fire must be hot enough to bring the fat to +such a degree of heat as to sear the surface and make it impervious +to the fat, and at the same time seal up the rich juices. As soon +as the fish is browned by this sudden application of heat, the pan +may be moved to a cooler place on the stove, that the process may +be finished more slowly.</p> +<span class='pagenum'>[Pg 51]</span><a name='Page_51' id= +"Page_51"></a> +<p>Fat in which fish has been fried is just as good to use again +for the same purpose, but it should be kept by itself and not put +to any other use.</p> +<br> +<p><b>TO FRY FISH.</b></p> +<p>Most of the smaller fish (generally termed pan-fish) are usually +fried. Clean well, cut off the head, and, if quite large, cut out +the backbone, and slice the body crosswise into five or six pieces; +season with salt and pepper. Dip in Indian meal or wheat flour, or +in beaten egg, and roll in bread or fine cracker crumbs—trout +and perch should not be dipped in meal; put into a thick bottomed +iron frying pan, the flesh side down, with hot lard or drippings; +fry slowly, turning when lightly browned. The following method may +be deemed preferable: Dredge the pieces with flour; brush them over +with beaten egg; roll in bread crumbs, and fry in hot lard or +drippings sufficient to cover, the same as frying crullers. If the +fat is very hot, the fish will fry without absorbing it, and it +will be palatably cooked. When browned on one side, turn it over in +the fat and brown the other, draining when done. This is a +particularly good way to fry slices of large fish. Serve with +tomato sauce; garnish with slices of lemon.</p> +<br> +<p><b>PAN-FISH.</b></p> +<p>Place them in a thick bottomed frying pan with heads all one +way. Fill the spaces with smaller fish. When they are fried quite +brown and ready to turn, put a dinner plate over them, drain off +the fat; then invert the pan, and they will be left unbroken on the +plate. Put the lard back into the pan, and when <i>hot</i> slip +back the fish. When the other side is brown, drain, turn on a plate +as before, and slip them on a warm platter, to be sent to the +table. Leaving the heads on and the fish a crispy-brown, in perfect +shape, improves the appearance if not the flavor. Garnish with +slices of lemon.</p> +<div class='right'><i>Hotel Lafayette, Philadelphia.</i></div> +<br> +<p><b>BAKED PICKEREL.</b></p> +<p>Carefully clean and wipe the fish, and lay in a dripping pan +with enough hot water to prevent scorching. A perforated sheet of +tin, fitting loosely, or several muffin rings may be used to keep +it off the bottom. Lay it in a circle on its belly, head and tail +touching, and tied, or as directed in note on fish; bake slowly, +basting often with butter and water. When done, have ready a cup of +sweet cream or rich <span class='pagenum'>[Pg 52]</span><a name= +'Page_52' id="Page_52"></a>milk to which a few spoons of hot water +has been added; stir in two large spoons of melted butter and a +little chopped parsley; heat all by setting the cup in boiling +water; add the gravy from the dripping-pan, and let it boil up +once; place the fish in a hot dish and pour over it the sauce. Or +an egg sauce may be made with drawn butter; stir in the yolk of an +egg quickly, and then a teaspoon of chopped parsley. It can be +stuffed or not, just as you please.</p> +<br> +<p><b>BOILED SALMON.</b></p> +<p>The middle slice of salmon is the best. Sew up neatly in a +mosquito-net bag, and boil a quarter of an hour to the pound in hot +salted water. When done, unwrap with care, and lay upon a hot dish, +taking care not to break it. Have ready a large cupful of drawn +butter, very rich, in which has been stirred a tablespoonful of +minced parsley and the juice of a lemon. Pour half upon the salmon +and serve the rest in a boat. Garnish with parsley and sliced +eggs.</p> +<br> +<p><b>BROILED SALMON.</b></p> +<p>Cut slices from an inch to an inch and an half thick, dry them +in a cloth, season with salt and pepper, dredge them in sifted +flour, and broil on a gridiron rubbed with suet.</p> +<p><i>Another Mode.</i>—Cut the slices one inch thick, and +season them with pepper and salt; butter a sheet of white paper, +lay each slice on a separate piece, envelop them in it with their +ends twisted; broil gently over a clear fire, and serve with +anchovy or caper sauce. When higher seasoning is required, add a +few chopped herbs and a little spice.</p> +<br> +<p><b>FRESH SALMON FRIED.</b></p> +<p>Cut the slices three-quarters of an inch thick, dredge them with +flour, or dip them in egg and crumbs; fry a light brown. This mode +answers for all fish cut into steaks. Season well with salt and +pepper.</p> +<br> +<p><b>SALMON AND CAPER SAUCE.</b></p> +<p>Two slices of salmon, one-quarter pound butter, one-half +teaspoonful of chopped parsley, one shallot; salt and pepper to +taste.</p> +<p>Lay the salmon in a baking dish, place pieces of butter over it, +and add the other ingredients, rubbing a little of the seasoning +into the fish; place it in the oven and baste it frequently; when +done, take <span class='pagenum'>[Pg 53]</span><a name='Page_53' +id="Page_53"></a>it out and drain for a minute or two; lay it in a +dish, pour caper sauce over it and serve. Salmon dressed in this +way, with tomato sauce, is very delicious.</p> +<br> +<p><b>BROILED SALT SALMON OR OTHER SALT FISH.</b></p> +<p>Soak salmon in tepid or cold water twenty-four hours, changing +water several times, or let stand under faucet of running water. If +in a hurry, or desiring a very salt relish, it may do to soak a +short time, having water warm, and changing, parboiling slightly. +At the hour wanted, broil sharply. Season to suit taste, covering +with butter. This recipe will answer for all kinds of salt +fish.</p> +<br> +<p><b>PICKLED SALMON.</b></p> +<p>Take a fine, fresh salmon, and, having cleaned it, cut it into +large pieces, and boil it in salted water as if for eating. Then +drain it, wrap it in a dry cloth, and set it in a cold place till +next day. Then make the pickle, which must be in proportion to the +quantity of fish. To one quart of the water in which the salmon was +boiled, allow two quarts of the best vinegar, one ounce of whole +black pepper, one nutmeg grated and a dozen blades of mace. Boil +all these together in a kettle closely covered to prevent the +flavor from evaporating. When the vinegar thus prepared is quite +cold, pour it over the salmon, and put on the top a tablespoonful +of sweet oil, which will make it keep the longer.</p> +<p>Cover it closely, put it in a dry, cool place, and it will be +good for many months. This is the nicest way of preserving salmon, +and is approved by all who have tried it.</p> +<br> +<p><b>SMOKED SALMON.</b></p> +<p>Smoked salmon to be broiled should be put upon the gridiron +first, with the flesh side to the fire.</p> +<p>Smoked salmon is very nice when shaved like smoked beef, and +served with coffee or tea.</p> +<br> +<p><b>FRICASSEE SALMON.</b></p> +<p>This way of cooking fresh salmon is a pleasant change from the +ordinary modes of cooking it. Cut one and one-half pounds of salmon +into pieces one inch square; put the pieces in a stewpan with +<span class='pagenum'>[Pg 54]</span><a name='Page_54' id= +"Page_54"></a>half a cupful of water, a little salt, a little white +pepper, one clove, one blade of mace, three pieces of sugar, one +shallot and a heaping teaspoonful of mustard mixed smoothly with +half a teacupful of vinegar. Let this boil up once and add six +tomatoes peeled and cut into tiny pieces, a few sprigs of parsley +finely minced, and one wine-glassful of sherry. Let all simmer +gently for three-quarters of an hour. Serve very hot, and garnish +with dry toast cut in triangular pieces. This dish is good, very +cold, for luncheon or breakfast.</p> +<br> +<p><b>SALMON PATTIES.</b></p> +<p>Cut cold, cooked salmon into dice. Heat about a pint of the dice +in half a pint of cream. Season to taste with cayenne pepper and +salt. Fill the shells and serve. Cold, cooked fish of any kind may +be made into patties in this way. Use any fish sauce you +choose—all are equally good.</p> +<br> +<p><b>FISH AND OYSTER PIE.</b></p> +<p>Any remains of cold fish, such as cod or haddock, 2 dozen +oysters, pepper and salt to taste, bread crumbs, sufficient for the +quantity of fish; ½ teaspoonful of grated nutmeg, 1 +teaspoonful of finely chopped parsley.</p> +<p>Clear the fish from the bones, and put a layer of it in a +pie-dish, which sprinkle with pepper and salt; then a layer of +bread crumbs, oysters, nutmeg and chopped parsley. Repeat this till +the dish is quite full. You may form a covering either of bread +crumbs, which should be browned, or puff-paste, which should be cut +off into long strips, and laid in cross-bars over the fish, with a +line of the paste first laid round the edge. Before putting on the +top, pour in some made melted butter, or a little thin white sauce, +and the oyster-liquor, and bake.</p> +<p><i>Time</i>.—If of cooked fish, ¼ hour; if made of +fresh fish and puff-paste, ¾ hour.</p> +<br> +<p><b>STEAMED FISH.</b></p> +<p>Secure the tail of the fish in its mouth, the body in a circle; +pour over it half a pint of vinegar, seasoned with pepper and salt; +let it stand an hour in a cool place; pour off the vinegar, and put +it in a steamer over boiling water, and steam twenty minutes, or +longer for large fish. When the meat easily separates from the bone +it is done. <span class='pagenum'>[Pg 55]</span><a name='Page_55' +id="Page_55"></a>Drain well and serve on a very clean white napkin, +neatly folded and placed on the platter; decorate the napkin around +the fish with sprigs of curled parsley, or with fanciful beet +cuttings, or alternately with both.</p> +<br> +<p><b>TO BROIL A SHAD.</b></p> +<p>Split and wash the shad and afterwards dry it in a cloth. Season +it with salt and pepper. Have ready a bed of clear, bright coals. +Grease your gridiron well, and as soon as it is hot, lay the shad +upon it, the flesh side down; cover with a dripping-pan and broil +it for about a quarter of an hour, or more, according to the +thickness. Butter it well and send it to the table. Covering it +while broiling gives it a more delicious flavor.</p> +<br> +<p><b>BAKED SHAD.</b></p> +<p>Many people are of the opinion that the very best method of +cooking a shad is to bake it. Stuff it with bread crumbs, salt, +pepper, butter and parsley, and mix this up with the beaten yolk of +egg; fill the fish with it, and sew it up or fasten a string around +it. Pour over it a little water and some butter, and bake as you +would a fowl. A shad will require from an hour to an hour and a +quarter to bake. Garnish with slices of lemon, water cress, +etc.</p> +<p><i>Dressing for Baked Shad.</i>—Boil up the gravy in which +the shad was baked, put in a large tablespoonful of catsup, a +tablespoonful of brown flour which has been wet with cold water, +the juice of a lemon, and a glass of sherry or Madeira wine. Serve +in a sauce boat.</p> +<br> +<p><b>TO COOK A SHAD ROE.</b></p> +<p>Drop into boiling water and cook gently for twenty minutes; then +take from the fire and drain. Butter a tin plate and lay the +drained roe upon it. Dredge well with salt and pepper and spread +soft butter over it; then dredge thickly with flour. Cook in the +oven for half an hour, basting frequently with salt, pepper, flour, +butter and water.</p> +<br> +<p><b>TO COOK SHAD ROE. (Another Way.)</b></p> +<p>First partly boil them in a small covered pan, take out and +season them with salt, a little pepper, dredge with flour and fry +as any fish.</p> +<br> +<p><b>BOILED BASS.</b></p> +<p>After thoroughly cleaning it place in a saucepan with enough +water to cover it; add two tablespoonfuls of salt; set the saucepan +<span class='pagenum'>[Pg 56]</span><a name='Page_56' id= +"Page_56"></a>over the fire, and when it has boiled about five +minutes try to pull out one of the fins; if it loosens easily from +the body carefully take the fish out of the water, lay it on a +platter, surround it with half a dozen hard-boiled eggs, and serve +it with a sauce.</p> +<br> +<p><b>BOILED BLUEFISH.</b></p> +<p>Boiled the same as BASS.</p> +<br> +<p><b>BAKED BLUEFISH.</b></p> +<p>Baked the same as BAKED SHAD—see page 55.</p> +<br> +<p><b>FRIED EELS.</b></p> +<p>After cleaning the eels well, cut them in pieces two inches +long; wash them and wipe them dry; roll them in wheat flour or +rolled cracker, and fry, as directed for other fish, in hot lard or +beef dripping, salted. They should be browned all over and +thoroughly done.</p> +<p>Eels are sometimes dipped in batter and then fried, or into egg +and bread crumbs. Serve with crisped parsley.</p> +<br> +<p><b>SHEEPSHEAD WITH DRAWN BUTTER.</b></p> +<p>Select a medium-sized fish, clean it thoroughly, and rub a +little salt over it; wrap it in a cloth and put it in a steamer; +place this over a pot of fast-boiling water and steam one hour; +then lay it whole upon a hot side-dish, garnish with tufts of +parsley and slices of lemon, and serve with drawn butter, prepared +as follows: Take two ounces of butter and roll it into small balls, +dredge these with flour; put one-fourth of them in a saucepan, and +as they begin to melt, whisk them; add the remainder, one at a +time, until thoroughly smooth; while stirring, add a tablespoonful +of lemon juice, half a tablespoonful of chopped parsley; pour into +a hot sauce boat and serve.</p> +<br> +<p><b>BAKED WHITE FISH.</b></p> +<p>Thoroughly clean the fish; cut off the head or not, as +preferred; cut out the backbone from the head to within two inches +of the tail, and stuff with the following: Soak stale bread in +water, squeeze dry; cut in pieces a large onion, fry in butter, +chop fine; add the bread, two ounces of butter, salt, pepper and a +little parsley or sage; heat through, and when taken off the fire, +add the yolks of two well-beaten <span class='pagenum'>[Pg +57]</span><a name='Page_57' id="Page_57"></a>eggs; stuff the fish +rather full, sew up with fine twine, and wrap with several coils of +white tape. Rub the fish over slightly with butter; just cover the +bottom of a baking pan with hot water, and place the fish in it, +standing back upward, and bent in the form of an S. Serve with the +following dressing: Reduce the yolks of two hard-boiled eggs to a +smooth paste with two tablespoonfuls good salad oil; stir in half a +teaspoon English mustard, and add pepper and vinegar to taste.</p> +<br> +<p><b>HALIBUT BOILED.</b></p> +<p>The cut next to the tail-piece is the best to boil. Rub a little +salt over it, soak it for fifteen minutes in vinegar and cold +water, then wash it and scrape it until quite clean; tie it in a +cloth and boil slowly over a moderate fire, allowing seven minutes' +boiling to each pound of fish; when it is half-cooked, turn it over +in the pot; serve with drawn butter or egg sauce.</p> +<p>Boiled halibut minced with boiled potatoes and a little butter +and milk makes an excellent breakfast dish.</p> +<br> +<p><b>STEAMED HALIBUT.</b></p> +<p>Select a three-pound piece of white halibut, cover it with a +cloth and place it in a steamer; set the steamer over a pot of +fast-boiling water and steam two hours; place it on a hot dish +surrounded with a border of parsley and serve with egg sauce.</p> +<br> +<p><b>FRIED HALIBUT. No. 1.</b></p> +<p>Select choice, firm slices from this large and delicate looking +fish, and, after carefully washing and drying with a soft towel, +with a sharp knife take off the skin. Beat up two eggs and roll out +some brittle crackers upon the kneading board until they are as +fine as dust. Dip each slice into the beaten egg, then into the +cracker crumbs (after you have salted and peppered the fish), and +place them in a hot frying pan half full of boiling lard, in which +a little butter has been added to make the fish brown nicely; turn +and brown both sides, remove from frying pan and drain. Serve +hot.</p> +<br> +<p><b>FRIED HALIBUT. No. 2.</b></p> +<p>First fry a few thin slices of salt pork until brown in an iron +frying pan; then take it up on a hot platter and keep it warm until +the halibut is fried. After washing and drying two pounds of sliced +halibut, <span class='pagenum'>[Pg 58]</span><a name='Page_58' id= +"Page_58"></a>sprinkle it with salt and pepper, dredge it well with +flour, put it into the hot pork drippings and fry brown on both +sides; then serve the pork with the fish.</p> +<p>Halibut broiled in slices is a very good way of cooking it, +broiled the same as Spanish mackerel.</p> +<br> +<p><b>BAKED HALIBUT.</b></p> +<p>Take a nice piece of halibut weighing five or six pounds and lay +it in salt water for two hours. Wipe it dry and score the outer +skin. Set it in a dripping pan in a moderately hot oven and bake an +hour, basting often with butter and water heated together in a +sauce pan or tin cup. When a fork will penetrate it easily, it is +done. It should be a fine, brown color. Take the gravy in the +dripping pan, add a little boiling water, should there not be +enough, stir in a tablespoonful of walnut catsup, a teaspoonful of +Worcestershire sauce, the juice of a lemon, and thicken with brown +flour, previously wet with cold water. Boil up once and put in a +sauce boat.</p> +<br> +<p><b>HALIBUT BROILED.</b></p> +<p>Broil the same as other fish, upon a buttered gridiron, over a +clear fire, first seasoning with salt and pepper, placed on a hot +dish when done, buttered well and covered closely.</p> +<br> +<p><b>FRIED BROOK TROUT.</b></p> +<p>These delicate fish are usually fried, and form a delightful +breakfast or supper dish. Clean, wash and dry the fish, split them +to the tail, salt and pepper them, and flour them nicely. If you +use lard instead of the fat of fried salt pork, put in a piece of +butter to prevent their sticking, and which causes them to brown +nicely. Let the fat be hot; fry quickly to a delicate brown. They +should be sufficiently browned on one side before turning on the +other. They are nice served with slices of fried pork, fried crisp. +Lay them side by side on a heated platter, garnish and send hot to +the table. They are often cooked and served with their heads +on.</p> +<br> +<p><b>FRIED SMELTS.</b></p> +<p>Fried with their heads on the same as brook trout. Many think +that they make a much better appearance as a dish when cooked whole +with the heads on, and nicely garnished for the table.</p> +<br> +<span class='pagenum'>[Pg 59]</span><a name='Page_59' id= +"Page_59"></a> +<p><b>BOILED WHITE FISH.</b></p> +<div class='right'><i>Taken from Mrs. A. W. Ferry's Cook Book, +Mackinac, 1824.</i></div> +<p>The most delicate mode of cooking white fish. Prepare the fish +as for broiling, laying it open; put it into a dripping pan with +the back down; nearly cover with water; to one fish two +tablespoonfuls of salt; cover tightly and simmer (not boil) +one-half hour. Dress with gravy, a little butter and pepper, and +garnish with hard-boiled eggs.</p> +<br> +<p><b>BAKED WHITE FISH. (Bordeaux Sauce.)</b></p> +<p>Clean and stuff the fish. Put it in a baking pan and add a +liberal quantity of butter, previously rolled in flour, to the +fish. Put in the pan half a pint of claret, and bake for an hour +and a quarter. Remove the fish and strain the gravy; add to the +latter a gill more of claret, a teaspoonful of brown flour and a +pinch of cayenne, and serve with the fish.</p> +<div class='right'><i>Plankington House, Milwaukee.</i></div> +<br> +<p><b>BAKED SALMON TROUT.</b></p> +<p>This deliciously flavored game-fish is baked precisely as shad +or white fish, but should be accompanied with cream gravy to make +it perfect. It should be baked slowly, basting often with butter +and water. When done have ready in a saucepan a cup of cream, +diluted with a few spoonfuls of hot water, for fear it might clot +in heating, in which have been stirred cautiously two +tablespoonfuls of melted butter, a scant tablespoonful of flour, +and a little chopped parsley. Heat this in a vessel set within +another of boiling water, add the gravy from the dripping-pan, boil +up once to thicken, and when the trout is laid on a suitable hot +dish, pour this sauce around it. Garnish with sprigs of +parsley.</p> +<p>This same fish boiled, served with the same cream gravy (with +the exception of the fish gravy), is the proper way to cook it.</p> +<br> +<p><b>TO BAKE SMELTS.</b></p> +<p>Wash and dry them thoroughly in a cloth, and arrange them nicely +in a flat baking-dish; the pan should be buttered, also the fish; +season with salt and pepper, and cover with bread or cracker +crumbs. Place a piece of butter over each. Bake for fifteen or +twenty minutes. Garnish with fried parsley and cut lemon.</p> +<br> +<span class='pagenum'>[Pg 60]</span><a name='Page_60' id= +"Page_60"></a> +<p><b>BROILED SPANISH MACKEREL.</b></p> +<p>Split the fish down the back, take out the backbone, wash it in +cold water, dry it with a clean, dry cloth, sprinkle it lightly +with salt and lay it on a buttered gridiron, over a clear fire, +with the flesh side downward, until it begins to brown; then turn +the other side. Have ready a mixture of two tablespoonfuls of +butter melted, a tablespoonful of lemon juice, a teaspoonful of +salt, some pepper. Dish up the fish hot from the gridiron on a hot +dish, turn over the mixture and serve it while hot.</p> +<p>Broiled Spanish mackerel is excellent with other fish sauces. +Boiled Spanish mackerel is also very fine with most of the fish +sauces, more especially "Matre d'Hotel Sauce."</p> +<br> +<p><b>BOILED SALT MACKEREL.</b></p> +<p>Wash and clean off all the brine and salt; put it to soak with +the meat side down, in cold water over night; in the morning rinse +it in one or two waters. Wrap each up in a cloth and put it into a +kettle with considerable water, which should be cold; cook about +thirty minutes. Take it carefully from the cloth, take out the +backbones and pour over a little melted butter and cream; add a +light sprinkle of pepper. Or make a cream sauce like the +following:</p> +<p>Heat a small cup of milk to scalding. Stir into it a teaspoonful +of cornstarch wet up with a little water. When this thickens, add +two tablespoonfuls of butter, pepper, salt and chopped parsley, to +taste. Beat an egg light, pour the sauce gradually over it, put the +mixture again over the fire, and stir one minute, not more. Pour +upon the fish, and serve it with some slices of lemon, or a few +sprigs of parsley or water-cress, on the dish as a garnish.</p> +<br> +<p><b>BAKED SALT MACKEREL.</b></p> +<p>When the mackerel have soaked over night, put them in a pan and +pour on boiling water enough to cover. Let them stand a couple of +minutes, then drain them off, and put them in the pan with a few +lumps of butter; pour on a half teacupful of sweet cream, or rich +milk, and a little pepper; set in the oven and let it bake a little +until brown.</p> +<br> +<span class='pagenum'>[Pg 61]</span><a name='Page_61' id= +"Page_61"></a> +<p><b>FRIED SALT MACKEREL.</b></p> +<p>Select as many salt mackerel as required; wash and cleanse them +well, then put them to soak all day in <i>cold</i> water, changing +them every two hours; then put them into fresh water just before +retiring. In the morning drain off the water, wipe them dry, roll +them in flour, and fry in a little butter on a hot, thick-bottomed +frying pan. Serve with a little melted butter poured over, and +garnish with a little parsley.</p> +<br> +<p><b>BOILED FRESH MACKEREL.</b></p> +<p>Fresh mackerel are cooked in water salted, and a little vinegar +added; with this exception they can be served in the same way as +the salt mackerel. Broiled ones are very nice with the same cream +sauce, or you can substitute egg sauce.</p> +<br> +<p><b>POTTED FRESH FISH.</b></p> +<p>After the fish has laid in salt water six hours, take it out, +and to every six pounds of fish take one-quarter cupful each of +salt, black pepper and cinnamon, one-eighth cupful of allspice, and +one teaspoonful of cloves.</p> +<p>Cut the fish in pieces and put into a half gallon stone +baking-jar, first a layer of fish, then the spices, flour, and then +spread a thin layer of butter on, and continue so until the dish is +full. Fill the jar with equal parts of vinegar and water, cover +with tightly fitting lid, so that the steam cannot escape; bake +five hours, remove from the oven, and when it is cold it is to be +cut in slices and served. This is a tea or lunch dish.</p> +<br> +<p><b>SCALLOPED CRABS.</b></p> +<p>Put the crabs into a kettle of boiling water, and throw in a +handful of salt. Boil from twenty minutes to half an hour. Take +them from the water when done and pick out all the meat; be careful +not to break the shell. To a pint of meat put a little salt and +pepper; taste, and if not enough add more, a little at a time, till +suited. Grate in a very little nutmeg and add one spoonful of +cracker or bread crumbs, two eggs well beaten, and two +tablespoonfuls of butter (even full); stir all well together; wash +the shells clean, and fill each shell full of the mixture; sprinkle +crumbs over the top and moisten with the liquor; set in the oven +till of a nice brown; a few minutes will do it. Send to the table +hot, arranged on large dishes. They are eaten at breakfast or +supper.</p> +<br> +<span class='pagenum'>[Pg 62]</span><a name='Page_62' id= +"Page_62"></a> +<p><b>FISH IN WHITE SAUCE.</b></p> +<p>Flake up cold boiled halibut and set the plate into the steamer, +that the fish may heat without drying. Boil the bones and skin of +the fish with a slice of onion and a <i>very</i> small piece of red +pepper; a bit of this the size of a kernel of coffee will make the +sauce quite as hot as most persons like it. Boil this stock down to +half a pint; thicken with one teaspoonful of butter and one +teaspoonful of flour, mixed together. Add one drop of extract of +almond. Pour this sauce over your halibut and stick bits of parsley +over it.</p> +<br> +<p><b>FRESH STURGEON STEAK MARINADE.</b></p> +<p>Take one slice of sturgeon two inches thick; let it stand in hot +water five minutes; drain, put it in a bowl and add a gill of +vinegar, two tablespoonfuls of melted butter, half a teaspoonful of +salt, a saltspoonful of black pepper and the juice of half a lemon; +let it stand six hours, turning it occasionally; drain and dry on a +napkin; dip it in egg; roll in bread crumbs and fry, or rather +boil, in very hot fat. Beat up the yolks of two raw eggs, add a +teaspoonful of French mustard, and by degrees, half of the +marinade, to make a smooth sauce, which serve with the fish.</p> +<br> +<p><b>POTTED FISH.</b></p> +<p>Take out the backbone of the fish; for one weighing two pounds +take a tablespoonful of allspice and cloves mixed; these spices +should be put into little bags of not too thick muslin; put +sufficient salt directly upon each fish; then roll in cloth, over +which sprinkle a little cayenne pepper; put alternate layers of +fish, spice and sage in an earthen jar; cover with the best cider +vinegar; cover the jar closely with a plate, and over this, put a +covering of dough, rolled out to twice the thickness of pie crust. +Make the edges of paste, to adhere closely to the sides of the jar, +so as to make it air tight. Put the jar into a pot of cold water +and let it boil from three to five hours, according to quantity. +Ready when cold.</p> +<br> +<p><b>MAYONNAISE FISH.</b></p> +<p>Take a pound or so of cold boiled fish (halibut, rock or cod), +not chop, but cut, into pieces an inch in length. Mix in a bowl a +dressing as follows: The yolks of four boiled eggs rubbed to a +smooth paste with salad oil or butter; add to these salt, pepper, +mustard, <span class='pagenum'>[Pg 63]</span><a name='Page_63' id= +"Page_63"></a>two teaspoonfuls of white sugar, and, lastly, six +tablespoonfuls of vinegar. Beat the mixture until light, and just +before pouring it over the fish, stir in lightly the frothed white +of a raw egg. Serve the fish in a glass dish, with half the +dressing stirred in with it. Spread the remainder over the top, and +lay lettuce leaves (from the core of the head of lettuce) around +the edges, to be eaten with it.</p> +<br> +<p><b>FISH CHOWDER. (Rhode Island.)</b></p> +<p>Fry five or six slices of fat pork crisp in the bottom of the +pot you are to make your chowder in; take them out and chop them +into small pieces, put them back into the bottom of the pot with +their own gravy. (This is much better than having the slices +whole.)</p> +<p>Cut four pounds of fresh cod or sea-bass into pieces two inches +square, and lay enough of these on the pork to cover it. Follow +with a layer of chopped onions, a little parsley, summer savory and +pepper, either black or cayenne. Then a layer of split Boston, or +butter, or whole cream crackers, which have been soaked in warm +water until moistened through, but not ready to break. Above this +put a layer of pork and repeat the order given above—onions, +seasoning (not too much), crackers and pork, until your materials +are exhausted. Let the topmost layer be buttered crackers well +soaked. Pour in enough cold water to barely cover all. Cover the +pot, stew gently for an hour, watching that the water does not sink +too low. Should it leave the upper layer exposed, replenish +cautiously from the boiling tea-kettle. When the chowder is +thoroughly done, take out with a perforated skimmer and put into a +tureen. Thicken the gravy with a tablespoonful of flour and about +the same quantity of butter; boil up and pour over the chowder. +Serve sliced lemon, pickles and stewed tomatoes with it, that the +guests may add if they like.</p> +<br> +<p><b>CODFISH BALLS.</b></p> +<p>Take a pint bowl of codfish picked very fine, two pint bowls of +whole raw peeled potatoes, sliced thickly; put them together in +plenty of cold water and boil until the potatoes are thoroughly +cooked; remove from the fire and drain off all the water. Mash them +with the potato masher, add a piece of butter the size of an egg, +one well-beaten egg, and three spoonfuls of cream or rich milk. +Flour your hands and make into balls or cakes. Put an ounce each of +butter <span class='pagenum'>[Pg 64]</span><a name='Page_64' id= +"Page_64"></a>and lard into a frying pan; when hot, put in the +balls and fry a nice brown. Do not freshen the fish before boiling +with the potatoes. Many cooks fry them in a quantity of lard +similar to boiled doughnuts.</p> +<br> +<p><b>STEWED CODFISH. (Salt.)</b></p> +<p>Take a thick, white piece of salt codfish, lay it in cold water +for a few minutes to soften it a little, enough to render it more +easily to be picked up. Shred it in very small bits, put it over +the fire in a stew pan with cold water; let it come to a boil, turn +off this water carefully, and add a pint of milk to the fish, or +more according to quantity. Set it over the fire again and let it +boil slowly about three minutes, now add a good-sized piece of +butter, a shake of pepper and a thickening of a tablespoonful of +flour in enough cold milk to make a cream. Stew five minutes +longer, and just before serving stir in two well-beaten eggs. The +eggs are an addition that could be dispensed with, however, as it +is very good without them. An excellent breakfast dish.</p> +<br> +<p><b>CODFISH A LA MODE.</b></p> +<p>Pick up a teacupful of salt codfish very fine and +freshen—the desiccated is nice to use; two cups mashed +potatoes, one pint cream or milk, two well-beaten eggs, half a cup +butter, salt and pepper; mix; bake in an earthen baking dish from +twenty to twenty-five minutes; serve in the same dish, placed on a +small platter, covered with a fine napkin.</p> +<br> +<p><b>BOILED FRESH COD.</b></p> +<p>Sew up the piece of fish in thin cloth, fitted to shape; boil in +salted water (boiling from the first), allowing about fifteen +minutes to the pound. Carefully unwrap and pour over it warm oyster +sauce. A whole one boiled the same.</p> +<div class='right'><i>Hotel Brighton.</i></div> +<br> +<p><b>SCALLOPED FISH.</b></p> +<p>Pick any cold fresh fish, or salt codfish, left from the dinner, +into fine bits, carefully removing all the bones.</p> +<p>Take a pint of milk in a suitable dish and place it in a +saucepan of boiling water; put into it a few slices of onion cut +very fine, a sprig of parsley minced fine, add a piece of butter as +large as an egg, a pinch <span class='pagenum'>[Pg +65]</span><a name='Page_65' id="Page_65"></a>of salt, a sprinkle of +white pepper, then stir in two tablespoonfuls of cornstarch, or +flour, rubbed in a little cold milk; let all boil up and remove +from the fire. Take a dish you wish to serve it in, butter the +sides and bottom. Put first a layer of the minced fish, then a +layer of the cream, then sprinkle over that some cracker or bread +crumbs, then a layer of fish again, and so on until the dish is +full; spread cracker or bread crumbs last on the top to prevent the +milk from scorching.</p> +<p>This is a very good way to use up cold fish, making a nice +breakfast dish, or a side dish for dinner.</p> +<br> +<p><b>FISH FRITTERS.</b></p> +<p>Take a piece of salt codfish, pick it up very fine, put it into +a saucepan, with plenty of <i>cold</i> water; bring it to a boil, +turn off the water, and add another of cold water; let this boil +with the fish about fifteen minutes, very slowly; strain off this +water, making the fish quite dry, and set aside to cool. In the +meantime, stir up a batter of a pint of milk, four eggs, a pinch of +salt, one large teaspoonful of baking powder in flour, enough to +make thicker than batter cakes. Stir in the fish and fry like any +fritters. Very fine accompaniment to a good breakfast.</p> +<br> +<p><b>BOILED SALT CODFISH. (New England Style.)</b></p> +<p>Cut the fish into square pieces, cover with cold water, set on +the back part of the stove; when hot, pour off water and cover +again with cold water; let it stand about four hours and simmer, +not boil; put the fish on a platter, then cover with a drawn-butter +gravy and serve. Many cooks prefer soaking the fish over night.</p> +<br> +<p><b>BOILED CODFISH AND OYSTER SAUCE.</b></p> +<p>Lay the fish in cold, salted water half an hour before it is +time to cook it, then roll it in a clean cloth dredged with flour; +sew up the edges in such a manner as to envelop the fish entirely, +yet have but <i>one</i> thickness of cloth over any part. Put the +fish into boiling water slightly salted; add a few whole cloves and +peppers and a bit of lemon peel; pull gently on the fins, and when +they come out easily the fish is done. Arrange neatly on a folded +napkin, garnish and serve with <span class='pagenum'>[Pg +66]</span><a name='Page_66' id="Page_66"></a>oyster sauce. Take six +oysters to every pound of fish and scald (blanch) them in a +half-pint of hot oyster liquor; take out the oysters and add to the +liquor, salt, pepper, a bit of mace and an ounce of butter; whip +into it a gill of milk containing half of a teaspoonful of flour. +Simmer a moment; add the oysters, and send to table in a sauce +boat. Egg sauce is good with this fish.</p> +<br> +<p><b>BAKED CODFISH.</b></p> +<p>If salt fish, soak, boil and pick the fish, the same as for +fish-balls. Add an equal quantity of mashed potatoes, or cold, +boiled, chopped potatoes, a large piece of butter, and warm milk +enough to make it quite soft. Put it into a buttered dish, rub +butter over the top, shake over a little sifted flour, and bake +about thirty minutes, and until a rich brown. Make a sauce of drawn +butter, with two hard-boiled eggs sliced, served in a gravy +boat.</p> +<br> +<p><b>CODFISH STEAK. (New England Style.)</b></p> +<p>Select a medium-sized fresh codfish, cut it in steaks crosswise +of the fish, about an inch and a half thick; sprinkle a little salt +over them, and let them stand two hours. Cut into dice a pound of +salt fat pork, fry out all the fat from them and remove the crisp +bits of pork; put the codfish steaks in a pan of corn meal, dredge +them with it, and when the pork fat is smoking hot, fry the steaks +in it to a dark brown color on both sides. Squeeze over them a +little lemon juice, add a dash of freshly ground pepper, and serve +with hot, old-fashioned, well-buttered Johnny Cake.</p> +<br> +<p><b>SALMON CROQUETTES.</b></p> +<p>One pound of cooked salmon (about one and a half pints when +chopped), one cup of cream, two tablespoonfuls of butter, one +tablespoonful of flour, three eggs, one pint of crumbs, pepper and +salt; chop the salmon fine, mix the flour and butter together, let +the cream come to a boil, and stir in the flour and butter, salmon +and seasoning; boil one minute; stir in one well-beaten egg, and +remove from the fire; when cold make into croquettes; dip in beaten +egg, roll in crumbs and fry. Canned salmon can be used.</p> +<span class='pagenum'>[Pg 67]</span><a name='Page_67' id= +"Page_67"></a> +<hr style='width: 65%;'> +<a name='SHELL_FISH' id="SHELL_FISH"></a> +<h2><b>SHELL-FISH</b></h2> +<br> +<p><b>STEWED WATER TURTLES, OR TERRAPINS.</b></p> +<p>Select the largest, thickest and fattest, the females being the +best; they should be alive when brought from market. Wash and put +them alive into boiling water, add a little salt, and boil them +until thoroughly done, or from ten to fifteen minutes, after which +take off the shell, extract the meat, and remove carefully the +sand-bag and gall; also all the entrails; they are unfit to eat, +and are no longer used in cooking terrapins for the best tables. +Cut the meat into pieces, and put it into a stewpan with its eggs, +and sufficient fresh butter to stew it well. Let it stew till quite +hot throughout, keeping the pan carefully covered, that none of the +flavor may escape, but shake it over the fire while stewing. In +another pan make a sauce of beaten yolk of egg, highly flavored +with Madeira or sherry, and powdered nutmeg and mace, a gill of +currant jelly, a pinch of cayenne pepper, and salt to taste, +enriched with a large lump of fresh butter. Stir this sauce well +over the fire, and when it has almost come to a boil take it off. +Send the terrapins to the table hot in a covered dish, and the +sauce separately in a sauce tureen, to be used by those who like +it, and omitted by those who prefer the genuine flavor of the +terrapins when simply stewed with butter. This is now the usual +mode of dressing terrapins in Maryland, Virginia, and many other +parts of the South, and will be found superior to any other. If +there are no eggs in the terrapin, "egg balls" may be substituted. +(See recipe.)</p> +<br> +<p><b>STEWED TERRAPIN, WITH CREAM.</b></p> +<p>Place in a saucepan, two heaping tablespoonfuls of butter and +one of dry flour; stir it over the fire until it bubbles; then +gradually stir in a pint of cream, a teaspoonful of salt, a quarter +of a teaspoonful of white pepper, the same of grated nutmeg, and a +very small pinch of cayenne. Next, put in a pint of terrapin meat +and stir all until it is scalding hot. Move the saucepan to the +back part of the stove or range, where the contents will keep hot +but not boil; then stir in four <span class='pagenum'>[Pg +68]</span><a name='Page_68' id="Page_68"></a>well-beaten yolks of +eggs; do not allow the terrapin to boil after adding the eggs, but +pour it immediately into a tureen containing a gill of good Madeira +and a tablespoonful of lemon juice. Serve hot.</p> +<br> +<p><b>STEWED TERRAPIN.</b></p> +<p>Plunge the terrapins alive into boiling water, and let them +remain until the sides and lower shell begin to crack—this +will take less than an hour; then remove them and let them get +cold; take off the shell and outer skin, being careful to save all +the blood possible in opening them. If there are eggs in them put +them aside in a dish; take all the inside out, and be very careful +not to break the gall, which must be immediately removed or it will +make the rest bitter. It lies within the liver. Then cut up the +liver and all the rest of the terrapin into small pieces, adding +the blood and juice that have flowed out in cutting up; add half a +pint of water; sprinkle a little flour over them as you place them +in the stewpan; let them stew slowly ten minutes, adding salt, +black and cayenne pepper, and a very small blade of mace; then add +a gill of the best brandy and half a pint of the very best sherry +wine; let it simmer over a slow fire very gently. About ten minutes +or so, before you are ready to dish them, add half a pint of rich +cream, and half a pound of sweet butter, with flour, to prevent +boiling; two or three minutes before taking them off the fire peel +the eggs carefully and throw them in whole. If there should be no +eggs use the yolks of hens' eggs, hard boiled. This recipe is for +four terrapins.</p> +<div class='right'><i>Rennert's Hotel, Baltimore.</i></div> +<center><img src='images/il05.jpg' width='554' height='600' alt= +'BASTING THE TURKEY.' title=''></center> +<h3>BASTING THE TURKEY.</h3> +<br> +<p><b>OILED LOBSTER.</b></p> +<p>Put a handful of salt into a large kettle or pot of boiling +water. When the water boils very hard put in the lobster, having +first brushed it and tied the claws together with a bit of twine. +Keep it boiling from twenty minutes to half an hour, in proportion +to its size. If boiled too long the meat will be hard and stringy. +When it is done take it out, lay it on its claws to drain, and then +wipe it dry.</p> +<p>It is scarcely necessary to mention that the head of a lobster +and what are called the lady fingers are not to be eaten.</p> +<p>Very large lobsters are not the best, the meat being coarse and +tough. The male is best for boiling; the flesh is firmer and the +shell a brighter red. It may readily be distinguished from the +female; <span class='pagenum'>[Pg 69]</span><a name='Page_69' id= +"Page_69"></a>the tail is narrower, and the two uppermost fins +within the tail are stiff and hard. Those of the hen lobster are +not so, and the tail is broader.</p> +<p>Hen lobsters are preferred for sauce or salad, on account of +their coral. The head and small claws are never used.</p> +<p>They should be alive and freshly caught when put into the +boiling kettle. After being cooked and cooled, split open the body +and tail and crack the claws, to extract the meat. The sand pouch +found near the throat should be removed. Care should be exercised +that none of the feathery, tough, gill-like particles found under +the body shell get mixed with the meat, as they are indigestible +and have caused much trouble. They are supposed to be the cause of +so-called poisoning from eating lobster.</p> +<p>Serve on a platter. Lettuce and other concomitants of a salad +should also be placed on the table or platter.</p> +<br> +<p><b>SCALLOPED LOBSTER.</b></p> +<p>Butter a deep dish and cover the bottom with fine bread crumbs; +put on this a layer of chopped lobster, with pepper and salt; so +on, alternately, until the dish is filled, having crumbs on top. +Put on bits of butter, moisten with milk and bake about twenty +minutes.</p> +<br> +<p><b>DEVILED LOBSTER.</b></p> +<p>Take out all the meat from a boiled lobster, reserving the +coral; season highly with mustard, cayenne, salt and some kind of +table sauce; stew until well mixed and put it in a covered +saucepan, with just enough hot water to keep from burning; rub the +coral smooth, moistening with vinegar until it is thin enough to +pour easily, then stir it into the saucepan. The dressing should be +prepared before the meat is put on the fire, and which ought to +boil but once before the coral is put in; stir in a heaping +teaspoonful of butter, and when it boils again it is done and +should be taken up at once, as too much cooking toughens the +meat.</p> +<br> +<p><b>LOBSTER CROQUETTES.</b></p> +<p>Take any of the lobster remaining from table and pound it until +the dark, light meat and coral are well mixed; put with it not +quite as much fine bread crumbs; season with pepper, salt and a +very little <span class='pagenum'>[Pg 70]</span><a name='Page_70' +id="Page_70"></a>cayenne pepper; add a little melted butter, about +two tablespoonfuls if the bread is rather dry; form into egg-shaped +or round balls; roll them in egg, then in fine crumbs, and fry in +boiling lard.</p> +<br> +<p><b>LOBSTER PATTIES.</b></p> +<p>Cut some boiled lobster in small pieces; then take the small +claws and the spawn, put them in a suitable dish, and jam them to a +paste with a potato masher. Now add to them a ladleful of gravy or +broth, with a few bread crumbs; set it over the fire and boil; +strain it through a strainer, or sieve, to the thickness of a +cream, and put half of it to your lobsters, and save the other half +to sauce them with after they are baked. Put to the lobster the +bigness of an egg of butter, a little pepper and salt; squeeze in a +lemon, and warm these over the fire enough to melt the butter, set +it to cool, and sheet your patty pan or a plate or dish with good +puff paste, then put in your lobster, and cover it with a paste; +bake it within three-quarters of an hour before you want it; when +it is baked, cut up your cover, and warm up the other half of your +sauce above mentioned, with a little butter, to the thickness of +cream, and pour it over your patty, with a little squeezed lemon; +cut your cover in two, and lay it on the top, two inches distant, +so that what is under may be seen. You may bake crawfish, shrimps +or prawns the same way; and they are all proper for plates or +little dishes for a second course.</p> +<br> +<p><b>LOBSTER Á LA NEWBURG.</b></p> +<p>Take one whole lobster, cut up in pieces about as large as a +hickory nut. Put in the same pan with a piece of butter size of a +walnut, season with salt and pepper to taste, and thicken with +heavy cream sauce; add the yolk of one egg and two oz. of sherry +wine.</p> +<p>Cream sauce for above is made as follows: 1 oz. butter, melted +in saucepan; 2 oz. flour, mixed with butter, thin down to proper +consistency with boiling cream.</p> +<div class='right'><i>Rector's Oyster House, Chicago.</i></div> +<br> +<p><b>BAKED CRABS.</b></p> +<p>Mix with the contents of a can of crabs, bread crumbs or pounded +crackers. Pepper and salt the whole to taste; mince some cold ham; +have the baking pan well buttered, place therein first a layer of +the crab meat, prepared as above, then a layer of the minced ham, +and <span class='pagenum'>[Pg 71]</span><a name='Page_71' id= +"Page_71"></a>so on, alternately until the pan is filled. Cover the +top with bread crumbs and bits of butter, and bake.</p> +<br> +<p><b>DEVILED CRABS.</b></p> +<p>Half a dozen fresh crabs, boiled and minced, two ounces of +butter, one small teaspoonful of mustard powder; cayenne pepper and +salt to taste. Put the meat into a bowl and mix carefully with it +an equal quantity of fine bread crumbs. Work the butter to a light +cream, mix the mustard well with it, then stir in very carefully, a +handful at a time, the mixed crabs, a tablespoonful of cream and +crumbs. Season to taste with cayenne pepper and salt; fill the crab +shells with the mixture, sprinkle bread crumbs over the tops, put +three small pieces of butter upon the top of each, and brown them +quickly in a hot oven. They will puff in baking and will be found +very nice. Half the quantity can be made. A crab shell will hold +the meat of two crabs.</p> +<br> +<p><b>CRAB CROQUETTES.</b></p> +<p>Pick the meat of boiled crabs and chop it fine. Season to taste +with pepper, salt and melted butter. Moisten it well with rich milk +or cream, then stiffen it slightly with bread or cracker crumbs. +Add two or three well-beaten eggs to bind the mixture. Form the +croquettes, egg and bread, crumb them and fry them delicately in +boiling lard. It is better to use a wire frying basket for +croquettes of all kinds.</p> +<br> +<p><b>TO MAKE A CRAB PIE.</b></p> +<p>Procure the crabs alive, and put them in boiling water, along +with some salt. Boil them for a quarter of an hour or twenty +minutes, according to the size. When cold pick the meat from the +claws and body. Chop all together, and mix it with crumbs of bread, +pepper and salt, and a little butter. Put all this into the shell +and brown in a hot oven. A crab shell will hold the meat of two +crabs.</p> +<br> +<p><b>CRABS. (Soft Shell.)</b></p> +<p>Crabs may be boiled as lobsters. They make a fine dish when +stewed. Take out the meat from the shell, put it into a saucepan +with butter, pepper, salt, a pinch of mace and a very little water; +dredge with flour and let simmer five minutes over a slow fire. +Serve hot; garnish the dish with the claws laid around it.</p> +<span class='pagenum'>[Pg 72]</span><a name='Page_72' id= +"Page_72"></a> +<p>The usual way of cooking them is frying them in plenty of butter +and lard mixed; prepare them the same as frying fish. The spongy +substance from the sides should be taken off, also the sand bag. +Fry a nice brown and garnish with parsley.</p> +<br> +<p><b>OYSTERS.</b></p> +<p>Oysters must be fresh and fat to be good. They are in season +from September to May.</p> +<p>The small ones, such as are sold by the quart, are good for +pies, fritters, or stews; the largest of this sort are nice for +frying or pickling for family use.</p> +<br> +<p><b>FRIED OYSTERS.</b></p> +<p>Take large oysers from their own liquor into a thickly folded +napkin to dry them; then make hot an ounce each of butter and lard +in a thick-bottomed frying pan. Season the oysters with pepper and +salt, then dip each one into egg and cracker crumbs rolled fine, +until it will take up no more. Place them in the hot grease and fry +them a delicate brown, turning them on both sides by sliding a +broad-bladed knife under them. Serve them crisp and hot.</p> +<div class='right'><i>Boston Oyster House.</i></div> +<p>Some prefer to roll oysters in corn meal and others use flour, +but they are much more crisp with egg and cracker crumbs.</p> +<br> +<p><b>OYSTERS FRIED IN BATTER.</b></p> +<p><i>Ingredients.</i>—One-half pint of oysters, two eggs, +one-half pint of milk, sufficient flour to make the batter; pepper +and salt to taste; when liked, a little nutmeg; hot lard.</p> +<p>Scald the oysters in their own liquor, beard them, and lay them +on a cloth to drain thoroughly. Break the eggs into a basin, mix +the flour with them, add the milk gradually, with nutmeg and +seasoning, and put the oysters in a batter. Make some lard hot in a +deep frying pan; put in the oysters one at a time; when done, take +them up with a sharp pointed skewer and dish them on a napkin. +Fried oysters are frequently used for garnishing boiled fish, and +then a few bread crumbs should be added to the flour.</p> +<br> +<p><b>STEWED OYSTERS. (In Milk or Cream.)</b></p> +<p>Drain the liquor from two quarts of oysters; mix with it a small +teacupful of hot water, add a little salt and pepper and set it +over <span class='pagenum'>[Pg 73]</span><a name='Page_73' id= +"Page_73"></a>the fire in a saucepan. Let it boil up once, put in +the oysters, let them come to a boil, and when they "ruffle" add +two tablespoonfuls of butter. The instant it is melted and well +stirred in, put in a pint of boiling milk and take the saucepan +from the fire. Serve with oyster or cream crackers. Serve while +hot.</p> +<p>If thickening is preferred, stir in a little flour or two +tablespoonfuls of cracker crumbs.</p> +<br> +<p><b>PLAIN OYSTER STEW.</b></p> +<p>Same as milk or cream stew, using only oyster liquor and water +instead of milk or cream, adding more butter after taking up.</p> +<br> +<p><b>OYSTER SOUP.</b></p> +<p>For oyster soup, see SOUPS.</p> +<br> +<p><b>DRY OYSTER STEW.</b></p> +<p>Take six to twelve large oysters and cook them in half a pint of +their own liquor; season with butter and white pepper; cook for +five minutes, stirring constantly. Serve in hot soup plates or +bowls.</p> +<div class='right'><i>Fulton Market, New York.</i></div> +<br> +<p><b>BOSTON FRY.</b></p> +<p>Prepare the oysters in egg batter and fine cracker meal; fry in +butter over a slow fire for about ten minutes; cover the hollow of +a hot platter with tomato sauce; place the oysters in it, but not +covering; garnished with chopped parsley sprinkled over the +oysters.</p> +<div class='right'><i>Boston Oyster House.</i></div> +<br> +<p><b>BROILED OYSTERS.</b></p> +<p>Dry a quart of oysters in a cloth, dip each in melted butter +well peppered; then in beaten egg, or not, then in bread or cracker +crumbs also peppered. Broil on a wire broiler over live coals three +to five minutes. Dip over each a little melted butter. Serve +hot.</p> +<br> +<p><b>ROAST OYSTERS IN THE SHELL. No. 1.</b></p> +<p>Select the large ones, those usually termed "Saddle Rocks," +formerly known as a distinct variety, but which are now but the +large oysters selected from any beds; wash and wipe them, and place +with the upper or deep shell down, to catch the juice, over or on +live coals. When they open their shells, remove the shallow one, +being careful to <span class='pagenum'>[Pg 74]</span><a name= +'Page_74' id="Page_74"></a>save all the juice in the other; place +them, shells and all, on a hot platter, and send to the table hot +to be seasoned by each person with butter and pepper to taste. If +the oysters are fine, and they are just cooked enough and served +hot, this is, <i>par excellence</i>, the style.</p> +<br> +<p><b>OYSTER ROAST. No. 2.</b></p> +<p>Put one quart of oysters in a basin with their own liquor and +let them boil three or four minutes; season with a little salt, +pepper and a heaping spoonful of butter. Serve on buttered +toast.</p> +<br> +<p><b>STEAMED OYSTERS.</b></p> +<p>Wash and drain a quart of counts or select oysters; put them in +a shallow pan and place in a steamer over boiling water; cover and +steam till they are plump, with the edges ruffled, but no longer. +Place to a heated dish, with butter, pepper, and salt, and +serve.</p> +<div class='right'><i>Baltimore Style</i></div> +<br> +<p><b>STEAMED OYSTERS IN THE SHELL.</b></p> +<p>Wash and place them in an air-tight vessel, laying them the +upper shell downward, so that the liquor will not run out when they +open. Place this dish or vessel over a pot of boiling water where +they will get the steam. Boil them rapidly until the shells open, +about fifteen to twenty minutes. Serve at once while hot, seasoned +with butter, salt and pepper.</p> +<br> +<p><b>PAN OYSTERS. No. 1.</b></p> +<p>Cut some stale bread into thin slices, taking off all the crust, +round the slices to fit patty-pans; toast, butter, place them in +the pans and moisten with three or four teaspoonfuls of oyster +liquor; place on the toast a layer of oysters, sprinkle with +pepper, and put a small piece of butter on top of each pan; place +all the pans in a baking-pan, and place in the oven, covering +tightly. They will cook in seven or eight minutes if the oven is +hot; or, cook till the beards are ruffled; remove the cover, +sprinkle lightly with salt, replace, and cook one minute longer. +Serve in patty pans. They are delicious.</p> +<div class='right'><i>New York Style.</i></div> +<br> +<p><b>PAN OYSTERS. No. 2.</b></p> +<p>Lay in a thin pie tin or dripping-pan, half a pint of large +oysters, or more if required; have the pan large enough so that +each oyster will lie flat on the bottom; put in over them a little +oyster liquor, but <span class='pagenum'>[Pg 75]</span><a name= +'Page_75' id="Page_75"></a>not enough to float; place them +carefully in a hot oven and just heat them through +thoroughly—do not bake them—which will be in three to +five minutes, according to fire; take them up and place on toast; +first moistened with the hot juice from the pan. Are a very good +substitute for oysters roasted in the shell, the slow cooking +bringing out the flavor.</p> +<div class='right'><i>French Restaurant, New Orleans, La.</i></div> +<br> +<p><b>OYSTER FRITTERS.</b></p> +<p>Select plump, good-sized oysters; drain off the juice, and to a +cup of this juice add a cup of milk, a little salt, four +well-beaten eggs, and flour enough to make batter like +griddle-cakes.</p> +<p>Envelope an oyster in a spoonful of this batter (some cut them +in halves or chop them fine), then fry in butter and lard, mixed in +a frying pan the same as we fry eggs, turning to fry brown on both +sides. Send to the table very hot.</p> +<div class='right'><i>Delmonico.</i></div> +<p>Most cooks fry oyster fritters the same as crullers, in a +quantity of hot lard, but this is not always convenient; either way +they are excellent.</p> +<br> +<p><b>OYSTER PATTIES.</b></p> +<p>Line patty-pans with thin pastry, pressing it well to the tin. +Put a piece of bread or a ball of paper in each. Cover them with +paste and brush them over with the white of an egg. Cut an inch +square of thin pastry, place on the centre of each, glaze this also +with egg, and bake in a quick oven fifteen to twenty minutes. +Remove the bread or paper when half cold.</p> +<p>Scald as many oysters as you require (allowing two for each +patty, three if small) in their own liquor. Cut each in four and +strain the liquor. Put two tablespoonfuls of butter and two of +flour into a thick saucepan; stir them together over the fire till +the flour smells cooked, and then pour half a pint of oyster liquor +and half a pint of milk into the flour and butter. (If you have +cream use it instead of milk.) Stir till it is a thick, smooth +sauce. Put the oysters into it and let them boil once. Beat the +yolks of two eggs. Remove the oysters for one minute from the fire, +then stir the eggs into them till the sauce looks like thick +custard.</p> +<span class='pagenum'>[Pg 76]</span><a name='Page_76' id= +"Page_76"></a> +<p>Fill the patties with this oyster fricassee, taking care to make +it hot by standing in boiling water before dinner on the day +required, and to make the patty cases hot before you fill them.</p> +<br> +<p><b>FULTON MARKET ROAST.</b></p> +<p>It is still known in New York from the place at which it was and +is still served. Take nine large oysters out of the shell; wash, +dry and roast over a charcoal fire, on a broiler. Two minutes after +the shells open they will be done. Take them off quickly, saving +the juice in a small shallow, tin pan; keep hot until all are done; +butter them and sprinkle with pepper.</p> +<p>This is served for one person when calling for a roast of this +kind. It is often poured over a slice of toast.</p> +<br> +<p><b>SCALLOPED OYSTERS.</b></p> +<p>Have ready about a pint of fine cracker crumbs. Butter a deep +earthen 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 add 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 up an egg in a cup +of milk and turn over all. Cover the dish and set it in the oven +for thirty or forty-five minutes. When baked through, uncover the +top, set on the upper grate and brown.</p> +<br> +<p><b>OYSTER POT-PIE.</b></p> +<p>Scald a quart can of oysters in their own liquor; when it boils, +skim out the oysters and set them aside in a warm place. To the +liquor add a pint of hot water; season well with salt and pepper, a +generous piece of butter, thicken with flour and cold milk. Have +ready nice light biscuit dough, rolled twice as thick as pie crust; +cut out into inch squares, drop them into the boiling stew, cover +closely, and cook forty minutes. When taken up, stir the oysters +into the juice and serve all together in one dish. A nice side +<i>entrée</i>.</p> +<div class='right'><i>Prince's Bay, S. I.</i></div> +<br> +<p><b>BOSTON OYSTER PIE.</b></p> +<p>Having buttered the inside of a <i>deep</i> pie plate, line it +with puff paste, or common pie crust, and prepare another sheet of +paste for the <span class='pagenum'>[Pg 77]</span><a name='Page_77' +id="Page_77"></a>lid; put a clean towel into the dish (folded so as +to support the lid), set it into the oven and bake the paste well; +when done, remove the lid and take out the towel. While the paste +is baking, prepare the oysters. Having picked off carefully every +bit of shell that may be found about them, drain the liquor into a +pan and put the oysters into a stewpan with barely enough of the +liquor to keep them from burning; season them with pepper, salt and +butter; add a little sweet cream or milk, and one or two crackers +rolled fine; let the oysters simmer, but <i>not boil</i>, as that +will shrivel them. Remove the upper crust of pastry and fill the +dish with the oysters and gravy. Replace the cover and serve +hot.</p> +<p>Some prefer baking the upper crust on a pie plate, the same size +as the pie, then slipping it off on top of the pie after the same +pie is filled with the oysters.</p> +<br> +<p><b>MOCK OYSTERS.</b></p> +<p>Grate the corn, while green and tender, with a coarse grater, +into a deep dish. For two ears of corn, allow one egg; beat the +whites and yolks separately, and add them to the corn, with one +tablespoonful of wheat flour and one of butter, a teaspoonful of +salt and pepper to taste. Drop spoonfuls of this batter into a +frying pan with hot butter and lard mixed, and fry a light brown on +both sides.</p> +<p>In taste, they have a singular resemblance to fried oysters. The +corn <i>must</i> be <i>young</i>.</p> +<br> +<p><b>FRICASSEED OYSTERS.</b></p> +<p>Take a slice of raw ham, which has been pickled, but not smoked, +and soak in boiling water for half an hour; cut it in quite small +pieces, and put in a saucepan with two-thirds of a pint of veal or +chicken broth, well strained; the liquor from a quart of oysters, +one small onion, minced fine, a little chopped parsley, sweet +marjoram, and pepper; let them simmer for twenty minutes, and then +boil rapidly for two or three minutes; skim well and add one scant +tablespoon of cornstarch, mixed smoothly in one-third cup of milk; +stir constantly, and when it boils add the oysters and one ounce of +butter; after which, just let it come to a boil, and remove the +oysters to a deep dish; beat one egg, and add to it gradually some +of the hot broth, and, when cooked, stir it into the pan; season +with salt, and pour the whole over the oysters. When placed upon +the table, squeeze the juice of a lemon over it.</p> +<br> +<span class='pagenum'>[Pg 78]</span><a name='Page_78' id= +"Page_78"></a> +<p><b>Small Oyster Pies.</b></p> +<p>For each pie take a tin plate half the size of an ordinary +dinner plate; butter it, and cover the bottom with a puff paste, as +for pies; lay on it five or six select oysters, or enough to cover +the bottom; butter them and season with a little salt and plenty of +pepper; spread over this an egg batter, and cover with a crust of +the paste, making small openings in it with a fork. Bake in a hot +oven fifteen to twenty minutes, or until the top is nicely +browned.</p> +<div class='right'><i>Boston Oyster House.</i></div> +<br> +<p><b>STEWED CLAMS.</b></p> +<p>Wash clean as many round clams as required; pile them in a large +iron pot, with half a cupful of hot water in the bottom, and put +over the fire; as soon as the shells open take out the clams, cut +off the hard, uneatable "fringe" from each with strong, clean +scissors, put them into a stewpan with the broth from the pot, and +boil slowly till they are quite tender; pepper well and thicken the +gravy with flour stirred into melted butter.</p> +<p>Or, you may get two dozen freshly opened <i>very</i> small +clams. Boil a pint of milk, a dash of white pepper and a small pat +of butter. Now add the clams. Let them come to a boil and serve. +Longer boiling will make the clams almost indigestible.</p> +<br> +<p><b>ROAST CLAMS IN THE SHELL.</b></p> +<p>Roast in a pan over a hot fire, or in a hot oven, or, at a "Clam +Bake," on hot stones; when they open, empty the juice into a +saucepan; add the clams, with butter, pepper and a very little +salt.</p> +<div class='right'><i>Rye Beach.</i></div> +<br> +<p><b>CLAM FRITTERS.</b></p> +<p>Take fifty small or twenty-five large sand clams from their +shells; if large, cut each in two, lay them on a thickly-folded +napkin; put a pint bowl of wheat flour into a basin, add to it +three well-beaten eggs, half a pint of sweet milk and nearly as +much of their own liquor; beat the batter until it is smooth and +perfectly free from lumps, then stir in the clams. Put plenty of +lard or beef fat into a thick-bottomed frying pan, let it become +boiling hot; put in the batter by the spoonful; let them fry +gently; when one side is a delicate brown turn the other.</p> +<br> +<span class='pagenum'>[Pg 79]</span><a name='Page_79' id= +"Page_79"></a> +<p><b>CLAM CHOWDER.</b></p> +<p>The materials needed are fifty round clams (quahogs), a large +bowl of salt pork cut up fine, the same of onions finely chopped, +and the same (or more, if you desire) of potatoes cut into eighths +or sixteenths of original size; wash the clams very thoroughly and +put them in a pot with half a pint of water; when the shells are +open they are done; then take them from the shells and chop fine, +saving all the clam water for the chowder; fry out the pork very +gently, and when the scraps are a good brown take them out and put +in the chopped onions to fry; they should be fried in a frying pan, +and the chowder kettle be made very clean before they are put in +it, or the chowder will burn. (The chief secret in chowder-making +is to fry the onions so delicately that they will be missing in the +chowder.)</p> +<p>Add a quart of hot water to the onions; put in the clams, +clam-water and pork scraps. After it boils, add the potatoes, and +when they are cooked, the chowder is finished. Just before it is +taken up, thicken it with a cup of powdered crackers, and add a +quart of fresh milk. If too rich, add more water. No seasoning is +needed but good black pepper.</p> +<p>With the addition of six sliced tomatoes, or half a can of the +canned ones, this is the best recipe of this kind, and is served in +many of our best restaurants.</p> +<div class='right'><i>New Bedford Recipe</i></div> +<br> +<p><b>SCALLOPED CLAMS.</b></p> +<p>Purchase a dozen large soft clams in the shell and three dozen +opened clams. Ask the dealer to open the first dozen, care being +used not to injure the shells, which are to be used in cooking the +clams. Clean the shells well, and put two soft clams on each half +shell; add to each a dash of white pepper, and half a teaspoonful +of minced celery. Cut a slice of fat bacon into the smallest dice, +add four of these to each shell, strew over the top a thin layer of +cracker dust; place a piece of table butter on top, and bake in the +oven until brown. They are delightful when properly prepared.</p> +<br> +<p><b>SCALLOPS.</b></p> +<p>If bought in the shell boil them and take out the hearts, which +is the only part used. Dip them in beaten egg and fry in the same +manner as oysters.</p> +<p>Some prefer them stewed the same as oysters.</p> +<br> +<span class='pagenum'>[Pg 80]</span><a name='Page_80' id= +"Page_80"></a> +<p><b>FROGS FRIED.</b></p> +<p>Frog are usually fried, and are considered a great delicacy. +Only the hind-legs and quarters are used. Clean them well, season, +and fry in egg batter, or dip in beaten egg and fine cracker +crumbs, the same as oysters.</p> +<br> +<p><b>FROGS STEWED.</b></p> +<p>Wash and skin the quarters, parboil them about three minutes, +drain them. Now put into a stewpan two ounces of butter. When it is +melted, lay in the frogs, and fry about two minutes, stirring them +to prevent burning; shake over them a tablespoonful of sifted flour +and stir it into them; add a sprig of parsley, a pinch of powdered +summer savory, a bay leaf, three slices of onion, salt and pepper, +a cup of hot water and one of cream. Boil gently until done; remove +the legs, strain and mix into the gravy the yolks of two eggs, well +beaten to a cream; put the legs in a suitable dish, pour over the +gravy and serve.</p> +<center><img src='images/080.png' width='150' height='218' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 81]</span><a name='Page_81' id= +"Page_81"></a> +<hr style='width: 65%;'> +<a name='POULTRY_AND_GAME' id="POULTRY_AND_GAME"></a> +<h2><b>POULTRY AND GAME</b></h2> +<br> +<p>In choosing poultry, select those that are fresh and fat, and +the surest way to determine whether they are young is to try the +skin under the leg or wing. If it is easily broken, it is young; +or, turn the wing backwards, if the joint yields readily, it is +tender. When poultry is young the skin is thin and tender, the legs +smooth, the feet moist and limber, and the eyes full and bright. +The body should be thick and the breast fat. Old turkeys have long +hairs, and the flesh is purplish where it shows under the skin on +the legs and back. About March they deteriorate in quality.</p> +<p>Young ducks and geese are plump, with light, semi-transparent +fat, soft breast bone, tender flesh, leg-joints which will break by +the weight of the bird, fresh-colored and brittle beaks, and +windpipes that break when pressed between the thumb and forefinger. +They are best in fall and winter.</p> +<p>Young pigeons have light red flesh upon the breast, and full, +fresh-colored legs; when the legs are thin and the breast very dark +the birds are old.</p> +<p>Fine game birds are always heavy for their size; the flesh of +the breast is firm and plump and the skin clear; and if a few +feathers be plucked from the inside of the leg and around the vent, +the flesh of freshly-killed birds will be fat and fresh-colored; if +it is dark and discolored, the game has been hung a long time. The +wings of good ducks, geese, pheasants and woodcock are tender to +the touch; the tips of the long wing feathers of partridges are +pointed in young birds and round in old ones. Quail, snipe and +small birds should have full, tender breasts. Poultry should never +be cooked until six or eight hours after it has been killed, but it +should be picked and drawn as soon as possible. Plunge it in a pot +of scalding hot water; then pluck off the feathers, taking care not +to tear the skin; when it is picked clean, roll up a piece of white +paper, set fire to it and singe off all the hairs. The <span class= +'pagenum'>[Pg 82]</span><a name='Page_82' id="Page_82"></a>head, +neck and feet should be cut off, and the ends of the legs skewered +to the body, and a string tied tightly around the body. When +roasting a chicken or small fowl there is danger of the legs +browning or becoming too hard to be eaten. To avoid this, take +strips of cloth, dip them into a little melted lard, or even just +rub them over with lard, and wind them around the legs. Remove them +in time to allow the legs to brown delicately.</p> +<p>Fowls, and also various kinds of game, when bought at our city +markets, require a more thorough cleansing than those sold in +country places, where as a general thing the meat is wholly +dressed. In large cities they lay for some length of time with the +intestines undrawn, until the flavor of them diffuses itself all +through the meat, rendering it distasteful. In this case, it is +safe, after taking out the intestines, to rinse out in several +waters, and in next to the last water, add a teaspoonful of baking +soda, say to a quart of water. This process neutralizes all +sourness, and helps to destroy all unpleasant taste in the +meat.</p> +<p>Poultry may be baked so that its wings and legs are soft and +tender, by being placed in a deep roasting pan with close cover, +thereby retaining the aroma and essences by absorption while +confined. These pans are a recent innovation, and are made double +with a small opening in the top for giving vent to the accumulation +of steam and gases when required. Roast meats of any kind can also +be cooked in the same manner, and it is a great improvement on the +old plan.</p> +<br> +<p><b>ROAST TURKEY.</b></p> +<p>Select a young turkey; remove all the feathers carefully, singe +it over a burning newspaper on the top of the stove; then "draw" it +nicely, being very careful not to break any of the internal organs; +remove the crop carefully; cut off the head, and tie the neck close +to the body by drawing the skin over it. Now rinse the inside of +the turkey out with several waters, and in the next to the last, +mix a teaspoonful of baking soda; oftentimes the inside of a fowl +is very sour, especially if it is not freshly killed. Soda, being +cleansing, acts as a corrective, and destroys that unpleasant taste +which we frequently experience in the dressing when fowls have been +killed for some time. Now, after washing, wipe the turkey dry, +inside and out, with a clean cloth, rub the inside with some salt, +then stuff the breast and body <span class='pagenum'>[Pg +83]</span><a name='Page_83' id="Page_83"></a>with "Dressing for +Fowls." Then sew up the turkey with a strong thread, tie the legs +and wings to the body, rub it over with a little soft butter, +sprinkle over some salt and pepper, dredge with a little flour; +place it in a dripping-pan, pour in a cup of boiling water, and set +in the oven. Baste the turkey often, turning it around occasionally +so that every part will be uniformly baked. When pierced with a +fork and the liquid runs out perfectly clear, the bird is done. If +any part is likely to scorch, pin over it a piece of buttered white +paper. A fifteen pound turkey requires between three and four hours +to bake. Serve with cranberry sauce.</p> +<p><i>Gravy for Turkey.</i>—When you put the turkey in to +roast, put the neck, heart, liver and gizzard into a stewpan with a +pint of water; boil until they become quite tender; take them out +of the water, chop the heart and gizzard, mash the liver and throw +away the neck; return the chopped heart, gizzard and liver to the +liquor in which they were stewed; set it to one side, and when the +turkey is done it should be added to the gravy that dripped from +the turkey, having first skimmed off the fat from the surface of +the dripping-pan; set it all over the fire, boil three minutes and +thicken with flour. It will not need brown flour to color the +gravy. The garnishes for turkey or chicken are fried oysters, thin +slices of ham, slices of lemon, fried sausages, or force meat +balls, also parsley.</p> +<br> +<p><b>DRESSING OR STUFFING FOR FOWLS.</b></p> +<p>For an eight or ten pound turkey, cut the brown crust from +slices or pieces of stale bread until you have as much as the +inside of a pound loaf; put it into a suitable dish and pour tepid +water (not warm, for that makes it heavy) over it; let it stand one +minute, as it soaks very quickly. Now take up a handful at a time +and squeeze it hard and dry with both hands, placing it, as you go +along, in another dish; this process makes it very light. When all +is pressed dry, toss it all up lightly through your fingers; now +add pepper, salt—about a teaspoonful—also a teaspoonful +of powdered summer savory, the same amount of sage, or the green +herb minced fine; add half a cup of melted butter, and a beaten +egg, or not. Work thoroughly all together, and it is ready for +dressing either fowls, fish or meats. A little chopped sausage in +turkey dressing is considered by some an improvement, when well +incorporated with the other ingredients. <span class='pagenum'>[Pg +84]</span><a name='Page_84' id="Page_84"></a>For geese and ducks +the stuffing may be made the same as for turkey, with the addition +of a few slices of onion chopped fine.</p> +<br> +<p><b>OYSTER DRESSING OR STUFFING.</b></p> +<p>This is made with the same ingredients as the above, with the +exception of half a can of oysters drained and slightly chopped and +added to the rest. This is used mostly with boiled turkey and +chicken, and the remainder of the can of oysters used to make an +oyster sauce to be poured over the turkey when served; served +generally in a separate dish, to be dipped out as a person +desires.</p> +<p>These recipes were obtained from an old colored cook, who was +famous for his fine dressing for fowls, fish and meats, and his +advice was, <i>always</i> soak stale bread in <i>cold</i> liquid, +either milk or water, when <i>used</i> for stuffings or for +puddings, as they were much lighter. Hot liquid makes them +heavy.</p> +<br> +<p><b>BOILED TURKEY.</b></p> +<p>Prepare as you would for baking or roasting; fill with an oyster +stuffing, made as the above. Tie the legs and wings close to the +body, place in salted boiling water with the breast downward; skim +it often and boil about two hours, but not till the skin breaks. +Serve with oyster or celery sauce. Boil a nicely pickled piece of +salt pork, and serve at table a thin slice to each plate. Some +prefer bacon or ham instead of pork.</p> +<p>Some roll the turkey in a cloth dipped in flour. If the liquor +is to be used afterwards for soup, the cloth imparts an unpleasant +flavor. The liquor can be saved and made into a nice soup for the +next day's dinner, by adding the same seasoning as for chicken +soup.</p> +<br> +<p><b>TURKEY SCALLOP.</b></p> +<p>Pick the meat from the bones of cold turkey and chop it fine. +Put a layer of bread crumbs on the bottom of a buttered dish, +moisten them with a little milk, then put in a layer of turkey with +some of the filling, and cut small pieces of butter over the top; +sprinkle with pepper and salt; then another layer of bread crumbs, +and so on until the dish is nearly full; add a little hot water to +the gravy left from the turkey and pour over it; then take two +eggs, two tablespoonfuls of milk, one of melted butter, a little +salt and cracker <span class='pagenum'>[Pg 85]</span><a name= +'Page_85' id="Page_85"></a>crumbs as much as will make it thick +enough to spread on with a knife; put bits of butter over it, and +cover with a plate. Bake three-quarters of an hour. Ten minutes +before serving, remove the plate and let it brown.</p> +<br> +<p><b>TURKEY HASHED.</b></p> +<p>Cut the remnants of turkey from a previous dinner into pieces of +equal size. Boil the bones in a quart of water, until the quart is +reduced to a pint; then take out the bones, and to the liquor in +which they were boiled add turkey gravy, if you have any, or white +stock, or a small piece of butter with salt and pepper; let the +liquor thus prepared boil up once; then put in the pieces of +turkey, dredge in a little flour, give it one boil-up, and serve in +a hot dish.</p> +<br> +<p><b>TURKEY WARMED OVER.</b></p> +<p>Pieces of cold turkey or chicken may be warmed up with a little +butter in a frying pan; place it on a warm platter, surround it +with pieces of small thick slices of bread or biscuit halved, first +dipping them in hot salted water; then place the platter in a warm +oven with the door open. Have already made the following gravy to +pour over all:—</p> +<p>Into the frying pan put a large spoonful of butter, one or two +cupfuls of milk, and any gravy that may be left over. Bring it to a +boil; then add sufficient flour, wet in a little cold milk or +water, to make it the consistency of cream. Season with salt, +pepper and add a little of the dark meat chopped <i>very</i> fine. +Let the sauce cook a few moments, then pour over the biscuit and +fowl. This will be found a really nice dish.</p> +<br> +<p><b>BONED TURKEY.</b></p> +<p>Clean the fowl as usual. With a sharp and pointed knife, begin +at the extremity of the wing, and pass the knife down close to the +bone, cutting all the flesh from the bone, and preserving the skin +whole; run the knife down each side of the breast bone and up the +legs, keeping close to the bone; then split the back half way up, +and draw out the bones; fill the places whence the bones were taken +with a stuffing, restoring the fowl to its natural form, and sew up +all the incisions made in the skin. Lard with two or three rows of +slips of fat bacon on the top, basting often with salt and water, +and a little butter. Some like a glass of port wine in the +gravy.</p> +<span class='pagenum'>[Pg 86]</span><a name='Page_86' id= +"Page_86"></a> +<p>This is a difficult dish to attempt by any but skillful hands. +Carve across in slices, and serve with tomato sauce.</p> +<br> +<p><b>ROAST GOOSE.</b></p> +<p>The goose should not be more than eight months old, and the +fatter the more tender and juicy the meat. Stuff with the following +mixture: Three pints of bread crumbs, six ounces of butter, or part +butter and part salt pork, one teaspoonful each of sage, black +pepper and salt, one chopped onion. Do not stuff very full, and +stitch openings firmly together to keep flavor in and fat out. +Place in a baking pan with a little water, and baste frequently +with salt and water (some add vinegar); turn often so that the +sides and back may be nicely browned. Bake two hours or more; when +done take from the pan, pour off the fat, and to the brown gravy +left add the chopped giblets which have previously been stewed +until tender, together with the water they were boiled in; thicken +with a little flour and butter rubbed together, bring to a boil and +serve, English style.</p> +<br> +<p><b>ROAST CHICKEN.</b></p> +<p>Pick and draw them, wash out well in two or three waters, adding +a little soda to the last but one to sweeten it, if there is doubt +as to its being fresh. Dry it well with a clean cloth, and fill the +crop and body with a stuffing the same as "Dressing for Fowls." Lay +it in a dripping-pan; put a pint of hot water and a piece of butter +in the dripping-pan, add to it a small tablespoonful of salt, and a +small teaspoonful of pepper; baste frequently, and let it roast +quickly, without scorching; when nearly done, put a piece of butter +the size of a large egg to the water in the pan; when it melts, +baste with it, dredge a little flour over, baste again, and let it +finish; half an hour will roast a full grown chicken, if the fire +is right. When done, take it up.</p> +<p>Having stewed the necks, gizzards, livers and hearts in a very +little water, strain it and mix it hot with the gravy that has +dripped from the fowls, and which must be first skimmed. Thicken it +with a little browned flour, add to it the livers, hearts and +gizzards chopped small. Or, put the giblets in the pan with the +chicken and let them roast. Send the fowls to the table with the +gravy in a boat. Cranberry sauce should accompany them, or any tart +sauce.</p> +<br> +<span class='pagenum'>[Pg 87]</span><a name='Page_87' id= +"Page_87"></a> +<p><b>BOILED CHICKEN.</b></p> +<p>Clean, wash and stuff, as for roasting. Baste a floured cloth +around each and put into a pot with enough boiling water to cover +them well. The hot water cooks the skin at once and prevents the +escape of the juice. The broth will not be so rich as if the fowls +are put on in cold water, but this is a proof that the meat will be +more nutritious and better flavored. Stew very slowly, for the +first half hour especially. Boil an hour or more, guiding yourself +by size and toughness. Serve with egg, bread or oyster sauce. (See +SAUCES.)</p> +<br> +<p><b>STEAMED CHICKEN.</b></p> +<p>Rub the chicken on the inside with pepper and half a teaspoonful +of salt; place in a steamer in a kettle that will keep it as near +the water as possible, cover and steam an hour and a half; when +done, keep hot while dressing is prepared, then cut up, arrange on +the platter, and serve with the dressing over it.</p> +<p>The dressing is made as follows: Boil one pint of gravy from the +kettle without the fat, add cayenne pepper and half a teaspoonful +of salt; stir a tablespoonful of flour into a quarter of a pint of +cream until smooth and add to the gravy. Cornstarch may be used +instead of the flour, and some cooks add nutmeg or celery salt.</p> +<br> +<p><b>FRICASSEE CHICKEN.</b></p> +<p>Cut up two young chickens, put them in a stewpan with just +enough cold water to cover them. Cover closely and let them heat +very slowly; then stew them over an hour, or until tender. If they +are old chickens they will require long, slow boiling, often from +three to four hours. When tender, season with salt and pepper, a +piece of butter as large as an egg, and a little celery, if liked. +Stir up two tablespoonfuls of flour in a little water or milk and +add to the stew, also two well-beaten yolks of eggs; let all boil +up one minute; arrange the chicken on a warm platter, pour some of +the gravy over it and send the rest to the table in a boat. The egg +should be added to a little of the cooled gravy before putting with +the hot gravy.</p> +<br> +<p><b>STEWED WHOLE SPRING CHICKEN.</b></p> +<p>Dress a full-grown spring chicken the same as for roasting, +seasoning it with salt and pepper inside and out; then fill the +body with <span class='pagenum'>[Pg 88]</span><a name='Page_88' id= +"Page_88"></a>oysters; place it in a tin pail with a close-fitting +cover. Set the pail in a pot of fast-boiling water and cook until +the chicken is tender. Dish up the chicken on a warm dish, then +pour the gravy into a saucepan, put into it a tablespoonful of +butter, half a cupful of cream or rich milk, three hard-boiled eggs +chopped fine, some minced herbs and a tablespoonful of flour. Let +all boil up and then pour it over the chicken. Serve hot.</p> +<br> +<p><b>PICKLED CHICKEN.</b></p> +<p>Boil four chickens till tender enough for meat to fall from +bones; put meat in a stone jar and pour over it three pints of +cold, good cider vinegar and a pint and a half of the water in +which the chickens were boiled; add spices if preferred, and it +will be ready for use in two days. This is a popular Sunday evening +dish; it is good for luncheon at any time.</p> +<br> +<p><b>RISSOLES OF CHICKEN.</b></p> +<p>Mince up finely the remains of a cold chicken together with half +the quantity of lean, cold ham. Mix them well, adding enough white +sauce to moisten them. Now have light paste rolled out until about +a quarter of an inch or a little more in thickness. Cut the paste +into pieces, one inch by two in size, and lay a little of the +mixture upon the centres of half of the pieces and cover them with +the other halves, pressing the edges neatly together and forming +them into little rolls. Have your frying pan ready with plenty of +boiling hot lard, or other frying medium, and fry until they become +a golden-brown color. A minute or two will be sufficient for this. +Then drain them well and serve immediately on a napkin.</p> +<br> +<p><b>CHICKEN PATTIES.</b></p> +<p>Mince up fine cold chicken, either roasted or boiled. Season it +with pepper and salt, and a little minced parsley and onion. +Moisten it with chicken gravy or cream sauce, fill scalloped shells +that are lined with pastry with the mixture, and sprinkle bread +crumbs over the tops. Put two or three tiny pieces of butter over +each, and bake brown in a hot oven.</p> +<br> +<span class='pagenum'>[Pg 89]</span><a name='Page_89' id= +"Page_89"></a> +<p><b>TO BROIL CHICKEN.</b></p> +<p>After dressing and washing the chickens as previously directed, +split them open through the backbone; frog them by cutting the +cords under the wings and laying the wings out flat; cut the sinews +under the second joint of the leg and turn the leg down; press down +the breast-bone without breaking it.</p> +<p>Season the chicken with salt and pepper, lay it upon the +gridiron with the inside first to the fire; put the gridiron over a +slow fire, and place a tin sheet and weight upon the chicken, to +keep it flat; let it broil ten minutes, then turn and proceed in +the same manner with the other side.</p> +<p>The chicken should be perfectly cooked, but not scorched. A +broiled chicken brought to the table with its wings and legs burnt, +and its breast half cooked, is very disagreeable. To avoid this, +the chicken must be closely watched while broiling, and the fire +must be arranged so that the heat shall be equally dispensed. When +the fire is too hot under any one part of the chicken, put a little +ashes on the fire under that part, that the heat may be +reduced.</p> +<p>Dish a broiled chicken on a hot plate, putting a large lump of +butter and a tablespoonful of hot water upon the plate, and turning +the chicken two or three times that it may absorb as much of the +butter as possible. Garnish with parsley. Serve with poached eggs +on a separate dish. It takes from thirty to forty minutes to broil +a chicken well.</p> +<br> +<p><b>CHICKEN PIE.</b></p> +<p>Prepare the chicken as for fricassee. When the chicken is stewed +tender, seasoned, and the gravy thickened, take it from the fire; +take out the largest bones, scrape the meat from the neck and +backbone, throw the bones away; line the sides of a four or six +quart pudding-dish with a rich baking powder or soda biscuit dough, +a quarter of an inch thick; put in part of the chicken, a few lumps +of butter, pepper and salt, if needed, some cold boiled eggs cut in +slices. Add the rest of the chicken and season as before; a few new +potatoes in their season might be added. Pour over the gravy, being +sure to have enough to fill the dish, and cover with a crust a +quarter of an inch thick, made with a hole in the centre the size +of a teacup.</p> +<p>Brush over the top with beaten white of egg and bake for half to +three-quarters of an hour. Garnish the top with small bright celery +leaves, neatly arranged in a circle.</p> +<br> +<span class='pagenum'>[Pg 90]</span><a name='Page_90' id= +"Page_90"></a> +<p><b>FRIED CHICKEN.</b></p> +<p>Wash and cut up a young chicken, wipe it dry, season with salt +and pepper, dredge it with flour, or dip each piece in beaten egg +and then in cracker crumbs. Have in a frying pan one ounce each of +butter and sweet lard made boiling hot. Lay in the chicken and fry +brown on both sides. Take up, drain it and set aside in a covered +dish. Stir into the gravy left, if not too much, a large +tablespoonful of flour, make it smooth, add a cup of cream or milk, +season with salt and pepper, boil up and pour over the chicken. +Some like chopped parsley added to the gravy. Serve hot.</p> +<p>If the chicken is old, put into a stewpan with a little water +and simmer gently till tender; season with salt and pepper, dip in +flour or cracker crumb and egg, and fry as above. Use the broth the +chicken was cooked in to make the gravy, instead of the cream or +milk, or use an equal quantity of both.</p> +<br> +<p><b>FRIED CHICKEN Á LA ITALIENNE.</b></p> +<p>Make common batter; mix into it a cupful of chopped tomatoes, +one onion chopped, some minced parsley, salt and pepper. Cut up +young, tender chickens, dry them well and dip each piece in the +batter; then fry brown in plenty of butter in a thick-bottomed +frying pan. Serve with tomato sauce.</p> +<br> +<p><b>CHICKEN CROQUETTES. No. 1.</b></p> +<p>Put a cup of cream or milk in a saucepan, set it over the fire, +and when it boils add a lump of butter as large as an egg, in which +has been mixed a tablespoonful of flour. Let it boil up thick; +remove from the fire, and when cool mix into it a teaspoonful of +salt, half a teaspoonful of pepper, a bit of minced onion or +parsley, one cup of fine bread crumbs, and a pint of finely-chopped +cooked chicken, either roasted or boiled. Lastly, beat up two eggs +and work in with the whole. Flour your hands and make into small, +round, flat cakes; dip in egg and bread crumbs and fry like fish +cakes in butter and good sweet lard mixed, or like fried cakes in +plenty of hot lard. Take them up with a skimmer and lay them on +brown paper to free them from the grease. Serve hot.</p> +<br> +<span class='pagenum'>[Pg 91]</span><a name='Page_91' id= +"Page_91"></a> +<p><b>CHICKEN CROQUETTES. No. 2.</b></p> +<p>Take any kind of fresh meat or fowl, chop very fine, add an +equal quantity of smoothly mashed potatoes, mix, and season with +butter, salt, black pepper, a little prepared mustard, and a little +cayenne pepper; make into cakes, dip in egg and bread crumbs and +fry a light brown. A nice relish for tea.</p> +<br> +<p><b>TO FRY CROQUETTES.</b></p> +<p>Beat up two eggs in a deep bowl; roll enough crackers until you +have a cupful of crumbs, or the same of fine stale bread crumbs; +spread the crumbs on a large plate or pie-tin. Have over the fire a +kettle containing two or three inches of boiling lard. As fast as +the croquettes are formed, roll them in the crumbs, then dip them +in the beaten egg, then again roll them in crumbs; drop them in the +smoking hot fat and fry them a light golden brown.</p> +<br> +<p><b>PRESSED CHICKEN.</b></p> +<p>Clean and cut up your chickens. Stew in just enough water to +cover them. When nearly cooked, season them well with salt and +pepper. Let them stew down until the water is nearly all boiled +out, and the meat drops easily from the bones. Remove the bones and +gristle; chop the meat rather coarsely, then turn it back into the +stew-kettle, where the broth was left (after skimming off all fat), +and let it heat through again. Turn it into a square bread pan, +placing a platter on the top, and a heavy weight on the platter. +This, if properly prepared, will turn out like a mold of jelly and +may be sliced in smooth, even slices. The success of this depends +upon not having too much water; it will not jelly if too weak, or +if the water is allowed to boil away entirely while cooking. A good +way to cook old fowls.</p> +<br> +<p><b>CHICKEN LUNCH FOR TRAVELING.</b></p> +<p>Cut a young chicken down the back; wash and wipe dry; season +with salt and pepper; put in a dripping-pan and bake in a moderate +oven three-quarters of an hour. This is much better for traveling +lunch than when seasoned with butter.</p> +<p>All kinds of poultry and meat can be cooked quicker by adding to +the water in which they are boiled a little vinegar or a piece of +lemon. By the use of a little acid there will be a considerable +saving of fuel, <span class='pagenum'>[Pg 92]</span><a name= +'Page_92' id="Page_92"></a>as well as shortening of time. Its +action is beneficial on old tough meats, rendering them quite +tender and easy of digestion. Tainted meats and fowls will lose +their bad taste and odor if cooked in this way, and if not used too +freely no taste of it will be acquired.</p> +<br> +<p><b>POTTED CHICKEN.</b></p> +<p>Strip the meat from the bones of a cold roast fowl; to every +pound of meat allow a quarter of a pound of butter, salt and +cayenne pepper to taste; one teaspoonful of pounded mace, half a +small nutmeg. Cut the meat into small pieces, pound it well with +the butter, sprinkle in the spices gradually and keep pounding +until reduced to a perfectly smooth paste. Pack it into small jars +and cover with clarified butter, about a quarter of an inch in +thickness. Two or three slices of ham minced and pounded with the +above will be an improvement. Keep in a dry place. A luncheon or +breakfast dish.</p> +<p>Old fowls can be made very tender by putting into them, while +boiling, a piece of soda as large as a bean.</p> +<br> +<p><b>SCALLOPED CHICKEN.</b></p> +<p>Divide a fowl into joints and boil till the meat leaves the bone +readily. Take out the bones and chop the meat as small as dice. +Thicken the water in which the fowl was boiled with flour and +season to taste with butter and salt. Fill a deep dish with +alternate layers of bread crumbs and chicken and slices of cooked +potatoes, having crumbs on top. Pour the gravy over the top and add +a few bits of butter and bake till nicely browned. There should be +gravy enough to moisten the dish. Serve with a garnish of parsley. +Tiny new potatoes are nice in place of sliced ones when in +season.</p> +<br> +<p><b>BREADED CHICKEN.</b></p> +<p>Prepare young chickens as for fricassee by cutting them into +pieces. Dip each piece in beaten egg, then in grated bread crumbs +or rolled cracker; season them with pepper and salt and a little +minced parsley. Place them in a baking pan and put on the top of +each piece a lump of butter, add half of a cupful of hot water; +bake slowly, basting often. When sufficiently cooked take up on a +warm platter. Into the pan pour a cup of cream or rich milk, a +cupful of bread crumbs. Stir it well until cooked, then pour it +over the chicken. Serve while hot.</p> +<br> +<span class='pagenum'>[Pg 93]</span><a name='Page_93' id= +"Page_93"></a> +<p><b>BROILED CHICKEN ON TOAST.</b></p> +<p>Broil the usual way and when thoroughly done take it up in a +square tin or dripping-pan, butter it well, season with pepper and +salt and set it in the oven for a few minutes. Lay slices of +moistened buttered toast on a platter; take the chicken up over it, +add to the gravy in the pan part of a cupful of cream, if you have +it; if not, use milk. Thicken with a little flour and pour over the +chicken.</p> +<p>This is considered most excellent.</p> +<br> +<p><b>CURRY CHICKEN.</b></p> +<p>Cut up a chicken weighing from a pound and a half to two pounds, +as for fricassee, wash it well, and put it into a stewpan with +sufficient water to cover it; boil it, closely covered, until +tender; add a large teaspoonful of salt, and cook a few minutes +longer; then remove from the fire, take out the chicken, pour the +liquor into a bowl, and set it one side. Now cut up into the +stewpan two small onions, and fry them with a piece of butter as +large as an egg; as soon as the onions are brown, skim them out and +put in the chicken; fry for three or four minutes; next sprinkle +over two teaspoonfuls of Curry Powder. Now pour over the liquor in +which the chicken was stewed, stir all well together, and stew for +five minutes longer, then stir into this a tablespoonful of sifted +flour made thin with a little water; lastly, stir in a beaten yolk +of egg, and it is done.</p> +<p>Serve with hot boiled rice laid around on the edge of a platter, +and the chicken curry in the centre.</p> +<p>This makes a handsome side dish, and a fine relish accompanying +a full dinner of roast beef or any roast.</p> +<p>All first-class grocers and druggists keep this "India Curry +Powder," put up in bottles. Beef, veal, mutton, duck, pigeons, +partridges, rabbits or fresh fish may be substituted for the +chicken, if preferred, and sent to the table with or without a dish +of rice.</p> +<p><i>To Boil Rice or Curry.</i>—Pick over the rice, a +cupful. Wash it thoroughly in two or three cold waters; then leave +it about twenty minutes in cold water. Put into a stewpan two +quarts of water with a teaspoonful of salt in it; and when it +boils, sprinkle in the rice. Boil it briskly for twenty minutes, +keeping the pan covered. Take it from the fire, and drain off the +water. Afterwards set the saucepan <span class='pagenum'>[Pg +94]</span><a name='Page_94' id="Page_94"></a>on the back of the +stove, with the lid off, to allow the rice to dry and the grains to +separate.</p> +<p>Rice, if properly boiled, should be soft and white, and every +grain stand alone. Serve it hot in a separate dish or served as +above, laid around the chicken curry.</p> +<br> +<p><b>CHICKEN POT-PIE. No. 1.</b></p> +<p>Cut and joint a large chicken, cover with cold water, and let it +boil gently until tender. Season with salt and pepper, and thicken +the gravy with two tablespoonfuls of flour, mixed smooth with a +piece of butter the size of an egg. Have ready nice light +bread-dough, cut with the top of a wine-glass about a half an inch +thick; let them stand half an hour and rise, then drop these into +the boiling gravy. Put the cover on the pot closely, wrap a cloth +around it, in order that no steam shall escape; and by no means +allow the pot to cease boiling. Boil three-quarters of an hour.</p> +<br> +<p><b>CHICKEN POT-PIE. No. 2.</b></p> +<p>This style of pot-pie was made more in our grandmother's day +than now, as most cooks consider that cooking crust so long +destroys its spongy lightness, and renders it too hard and dry.</p> +<p>Take a pair of fine fowls, cut them up, wash the pieces, and +season with pepper only. Make a light biscuit dough, and plenty of +it, as it is always much liked by the eaters of pot-pie. Roll out +the dough not very thin, and cut most of it into long squares. +Butter the sides of a pot, and line them with dough nearly to the +top. Lay slices of cold ham at the bottom of the pot, and then the +pieces of fowl, interspersed all through with squares of dough and +potatoes, pared and quartered. Pour in a quart of water. Cover the +whole with a lid of dough, having a slit in the centre, through +which the gravy will bubble up. Boil it steadily for two hours. +Half an hour before you take it up, put in through the hole in the +centre of the crust some bits of butter rolled in flour, to thicken +the gravy. When done, put the pie on a large dish, and pour the +gravy over it.</p> +<p>You may intersperse it all through with cold ham.</p> +<p>A pot-pie may be made of ducks, rabbits, squirrels or venison. +Also of beefsteak. A beefsteak, or some porksteaks (the lean only), +greatly improve a chicken pot-pie. If you use no ham, season with +salt.</p> +<center><img src='images/il06.jpg' width='540' height='800' alt= +'Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON; Middle MARTHA WASHINGTON; Bottom left MRS JAMES MONROE; Bottom right D. P. MADDISON' +title=''></center> +<br> +<span class='pagenum'>[Pg 95]</span><a name='Page_95' id= +"Page_95"></a> +<p><b>CHICKEN STEWED WITH BISCUIT.</b></p> +<p>Take chickens, and make a fricassee; just before you are ready +to dish it up, have ready two baking-tins of rich soda or +baking-powder biscuits; take them from the oven hot, split them +apart by breaking them with your hands, lay them on a large meat +platter, covering it, then pour the hot chicken stew over all. Send +to the table hot. This is a much better way than boiling this kind +of biscuit in the stew, as you are more sure of its being always +light.</p> +<br> +<p><b>CHICKEN DRESSED AS TERRAPIN.</b></p> +<p>Select young chickens, clean and cut them into pieces; put them +into a stewpan with just <i>enough</i> water to cook them. When +tender stir into it half of a cup of butter and one beaten egg. +Season it with salt and pepper, a teaspoonful of powdered thyme; +add two hard-boiled eggs coarsely minced and a small glass of wine. +Boil up once and serve with jelly.</p> +<br> +<p><b>CHICKEN ROLY-POLY.</b></p> +<p>One quart of flour, two teaspoonfuls of cream tartar mixed with +the flour, one teaspoonful of soda dissolved in a teacupful of +milk; a teaspoonful of salt; do not use shortening of any kind, but +roll out the mixture half an inch thick, and on it lay minced +chicken, veal or mutton. The meat must be seasoned with pepper and +salt and be free from gristle. Roll the crust over and over, and +put it on a buttered plate and place in a steamer for half an hour. +Serve for breakfast or lunch, giving a slice to each person with +gravy served with it.</p> +<br> +<p><b>CHICKEN TURNOVERS.</b></p> +<p>Chop cold roast chicken very fine. Put it into a saucepan, place +it over the fire, moisten it with a little water and gravy, or a +piece of butter. Season with salt and pepper; add a small +tablespoonful of sifted flour dissolved in a little water; heat all +through and remove from the fire to become cool. When cooled roll +out some plain pie-crust quite thin, cut out in rounds as large as +a saucer; wet the edge with cold water and put a large spoonful of +the minced meat on one-half of the round; fold the other half over +and pinch the edges well together, then fry them in hot drippings +or fat a nice brown. They may also be cooked in a moderate +oven.</p> +<br> +<span class='pagenum'>[Pg 96]</span><a name='Page_96' id= +"Page_96"></a> +<p><b>CHICKEN PUDDING.</b></p> +<p>Cut up two young chickens into good-sized pieces; put them in a +saucepan with just enough water to cover them well. When boiled +quite tender, season with salt and pepper; let them simmer ten or +fifteen minutes longer; then take the chicken from the broth and +remove all the large bones. Place the meat in a well-buttered +pudding dish, season again, if necessary, adding a few bits of +butter. Pour over this the following batter:—</p> +<p>Eight eggs beaten light and mixed with one quart of milk, three +tablespoonfuls of melted butter, a teaspoonful of salt and two +large teaspoonfuls of baking powder, added to enough sifted flour +to make a batter like griddle-cakes.</p> +<p>Bake one hour in a <i>moderate</i> oven.</p> +<p>Make a gravy of the broth that remained from the cooking of the +chicken, adding a tablespoonful of flour stirred into a third of a +cup of melted butter; let it boil up, putting in more water if +necessary. Serve hot in a gravy boat with the pudding.</p> +<br> +<p><b>CHICKEN AND MACARONI.</b></p> +<p>Boil a chicken until very tender, take out all the bones, and +pick up the meat quite fine. Boil half a pound of macaroni until +tender, first breaking it up to pieces an inch long. Butter a deep +pudding dish, put on the bottom a layer of the cooked macaroni, +then a layer of the minced chicken, bits of butter, pepper and +salt, then some of the chicken liquor, over this put another layer +of macaroni, and so on, until, the dish is filled. Pour a cup of +cream over the whole, and bake half an hour. Serve on a +platter.</p> +<br> +<p><b>ROAST DUCK. (Tame.)</b></p> +<p>Pick, draw, clean thoroughly, and wipe dry. Cut the neck close +to the back, beat the breast-bone flat with a rolling pin, tie the +wings and legs securely, and stuff with the following:—</p> +<p>Three pints bread crumbs, six ounces butter, or part butter and +salt pork, two chopped onions and one teaspoonful each of sage, +black pepper and salt. Do not stuff very full, and sew up the +openings firmly to keep the flavor in and the fat out. If not fat +enough, it should be larded with salt pork, or tie a slice upon the +breast. Place in a baking pan, with a little water, and baste +frequently with salt and <span class='pagenum'>[Pg +97]</span><a name='Page_97' id="Page_97"></a>water—some add +onion, and some vinegar; turn often, so that the sides and back may +all be nicely browned. When nearly done, baste with butter and a +little flour. These directions will apply to tame geese as well as +ducks. Young ducks should roast from twenty-five to thirty minutes, +and full-grown ones for an hour or more, with frequent basting. +Some prefer them underdone and served very hot; but, as a rule, +thorough cooking will prove more palatable. Make a gravy out of the +necks and gizzards by putting them in a quart of cold water, that +must be reduced to a pint by boiling. The giblets, when done, may +be chopped fine and added to the juice. The preferred seasonings +are one tablespoonful of Madeira or sherry, a blade of mace, one +small onion, and a little cayenne pepper; strain through a hair +sieve; pour a little over the ducks and serve the remainder in a +boat. Served with jellies or any tart sauce.</p> +<br> +<p><b>BRAISED DUCK.</b></p> +<p>Prepare a pair of fine young ducks, the same as for roasting, +place them in a stewpan together with two or three slices of bacon, +a carrot, an onion stuck with two cloves, and a little thyme and +parsley. Season with pepper, and cover the whole with a broth, +adding to the broth a gill of white wine. Place the pan over a +gentle fire and allow the ducks to simmer until done, basting them +frequently. When done remove them from the pan, and place them +where they will keep hot. A turnip should then be cut up and fried +in some butter. When nicely browned, drain the pieces and cook them +until tender in the liquor in which the ducks were braised. Now +strain and thicken the gravy, and after dishing up the ducks, pour +it over them, garnishing with the pieces of turnip.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<p><b>STEWED DUCK.</b></p> +<p>Prepare them by cutting them up the same as chicken for +fricassee. Lay two or three very thin slices of salt pork upon the +bottom of a stewpan; lay the pieces of duck upon the pork. Let them +stew slowly for an hour, closely covered. Then season with salt and +pepper, half a teaspoonful of powdered sage, or some green sage +minced fine; one chopped onion. Stew another half hour until the +duck is tender. Stir up a large tablespoonful of brown flour in a +little water and add it to the stew. Let it boil up, and serve all +together in one dish, accompanied with green peas.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<span class='pagenum'>[Pg 98]</span><a name='Page_98' id= +"Page_98"></a> +<p><b>DUCK PIE.</b></p> +<p>Cut all the meat from cold roast ducks; put the bones and +stuffing into cold water; cover them and let boil; put the meat +into a deep dish; pour on enough of the stock made from the bones +to moisten; cover with pastry slit in the centre with a knife, and +bake a light brown.</p> +<br> +<p><b>WARMED UP DUCK.</b></p> +<p>A nice dish for breakfast, and very relishing, can be made from +the remains of a roast of duck. Cut the meat from the bones, pick +out all the little tidbits in the recesses, lay them in a frying +pan, and cover with water and the cold gravy left from the roast; +add a piece of butter; let all boil up once and if not quite thick +enough, stir in a little dissolved flour. Serve hot.</p> +<br> +<p><b>ROAST WILD DUCK.</b></p> +<p>Wild duck should not be dressed too soon after being killed. If +the weather is cold it will be better for being kept several days. +Bake in a hot oven, letting it remain for five or ten minutes +without basting to keep in the gravy, then baste frequently with +butter and water. If over-done it loses flavor, thirty to forty +minutes in the right kind of an oven being sufficient. Serve on a +very hot dish, and send to table as hot as possible with a cut +lemon and the following sauce:—</p> +<p>Put in a tiny saucepan a tablespoonful each of Worcestershire +sauce and mushroom catsup, a little salt and cayenne pepper and the +juice of half a lemon. Mix well, make it hot, remove from the fire +and stir in a teaspoonful of made mustard. Pour into a hot gravy +boat.</p> +<div class='right'><i>California Style, Lick House.</i></div> +<br> +<p><b>WILD DUCKS.</b></p> +<p>Most wild ducks are apt to have the flavor of fish, and when in +the hands of inexperienced cooks are sometimes unpalatable on this +account. Before roasting them, parboil them with a small peeled +carrot put within each duck. This absorbs the unpleasant taste. An +onion will have the same effect, but unless you use onions in the +stuffing the carrot is preferable. Roast the same as tame duck. Or +put into the duck a whole onion peeled, plenty of salt and pepper +and a glass of claret, bake in a hot oven twenty minutes. Serve hot +with the gravy it yields in cooking and a dish of currant +jelly.</p> +<br> +<span class='pagenum'>[Pg 99]</span><a name='Page_99' id= +"Page_99"></a> +<p><b>CANVAS-BACK DUCK.</b></p> +<p>The epicurean taste declares that this special kind of bird +requires no spices or flavors to make it perfect, as the meat +partakes of the flavor of the food that the bird feeds upon, being +mostly wild celery; and the delicious flavor is best preserved when +roasted quickly with a hot fire. After dressing the duck in the +usual way by plucking, singeing, drawing, wipe it with a wet towel, +truss the head under the wing; place it in a dripping-pan, put it +in the oven, basting often, and roast it half an hour. It is +generally preferred a little underdone. Place it when done on a hot +dish, season well with salt and pepper, pour over it the gravy it +has yielded in baking and serve it immediately while hot.</p> +<div class='right'><i>Delmonico.</i></div> +<br> +<p><b>ROAST PIGEONS.</b></p> +<p>Pigeons lose their flavor by being kept more than a day after +they are killed. They may be prepared and roasted or broiled the +same as chickens; they will require from twenty to thirty minutes' +cooking. Make a gravy of the giblets or not, season it with pepper +and salt, and add a little flour and butter.</p> +<br> +<p><b>STEWED PIGEONS.</b></p> +<p>Clean and stuff with onion dressing, thyme, etc.,—do not +sew up; take five or more slices of corned pork, let it fry a while +in a pot so that the fat comes out and it begins to brown a little; +then lay the pigeons all around in the fat, leaving the pork still +in; add hot water enough to partially cover them; cover tightly and +boil an hour or so until tender; then turn off some of the liquid, +and keep turning them so they will brown nicely; then heat and add +the liquor poured off; add extra thyme, pepper, and keep turning +until the pigeons and gravy are nicely browned. Thicken with a +little flour, and serve with the gravy poured over them; garnish +with parsley.</p> +<br> +<p><b>PIGEON PIE.</b></p> +<p>Take half a dozen pigeons; stuff each one with a dressing the +same as for turkey; loosen the joints with a knife, but do not +separate them. Put them in a stewpan with water enough to cover +them, let them cook until nearly tender, then season them with salt +and pepper and butter. Thicken the gravy with flour, remove and +cool. Butter a <span class='pagenum'>[Pg 100]</span><a name= +'Page_100' id="Page_100"></a>pudding dish, line the sides with a +rich crust. Have ready some hard-boiled eggs cut in slices. Put in +a layer of egg and birds and gravy until the dish is full. Cover +with a crust and bake.</p> +<br> +<p><b>BROILED PIGEONS OR SQUABS.</b></p> +<p>Split them down the back and broil the same as chicken; +seasoning well with salt, pepper and plenty of butter. Broil slices +of salt pork, very thin; place a slice over each bird and +serve.</p> +<br> +<p><b>SQUAB POT-PIE.</b></p> +<p>Cut into dice three ounces of salt pork; divide six wild squabs +into pieces at the joints; remove the skin. Cut up four potatoes +into small squares, and prepare a dozen small dough balls.</p> +<p>Put into a yellow, deep baking dish the pork, potatoes and +squabs, and then the balls of dough, season with salt, white +pepper, a dash of mace or nutmeg; add hot water enough to cover the +ingredients, cover with a "short" pie-crust and bake in a moderate +oven three-quarters of an hour.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<p><b>WOODCOCK, ROASTED.</b></p> +<p>Skin the head and neck of the bird, pluck the feathers, and +truss it by bringing the beak of the bird under the wing, and +fastening the pinion to the thigh; twist the legs at the knuckles +and press the feet upon the thigh. Put a piece of bread under each +bird to catch the drippings, baste with butter, dredge with flour, +and roast fifteen or twenty minutes with a sharp fire. When done, +cut the bread in diamond shape, each piece large enough to stand +one bird upon, place them aslant on your dish, and serve with gravy +enough to moisten the bread; serve some in the dish and some in the +tureen; garnish with slices of lemon. Roast from twenty to +twenty-five minutes.</p> +<br> +<p><b>SNIPE.</b></p> +<p>Snipe are similar to woodcock, and may be served in the same +manner; they will require less time to roast.</p> +<br> +<p><b>REED BIRDS.</b></p> +<p>Pick and draw them very carefully, salt and dredge with flour, +and roast with a quick fire ten or fifteen minutes. Serve on toast +with <span class='pagenum'>[Pg 101]</span><a name='Page_101' id= +"Page_101"></a>butter and pepper. You can put in each one an oyster +dipped in butter and then in bread crumbs before roasting. They are +also very nice broiled.</p> +<br> +<p><b>ROAST QUAIL.</b></p> +<p>Rinse well and steam over boiling water until tender, then +dredge with flour, and smother in butter; season with salt and +pepper and roast inside the stove; thicken the gravy; serve with +green grape jelly, and garnish with parsley.</p> +<br> +<p><b>TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE.</b></p> +<p>Carefully cut out all the shot, wash thoroughly but quickly, +using soda in the water; rinse again, and dry with a clean cloth. +Stuff them and sew them up. Skewer the legs and wings to the body, +larder the breast with very thin slices of fat salt pork, place +them in the oven, and baste with butter and water before taking up, +having seasoned them with salt and pepper; or you can leave out the +pork and use only butter, or cook them without stuffing. Make a +gravy of the drippings thickened with browned flour. Boil up and +serve in a boat.</p> +<p>These are all very fine broiled, first splitting down the back, +placing on the gridiron the inside down, cover with a baking tin, +and broil slowly at first. Serve with cream gravy.</p> +<br> +<p><b>GAME PIE.</b></p> +<p>Clean well, inside and out, a dozen small birds, quail, snipe, +woodcock, etc., and split them in half; put them in a saucepan with +about two quarts of water; when it boils, skim off all scum that +rises; then add salt and pepper, a bunch of minced parsley, one +onion chopped fine, and three whole cloves. Cut up half a pound of +salt pork into dice, and let all boil until tender, using care that +there be enough water to cover the birds. Thicken this with two +tablespoonfuls of browned flour and let it boil up. Stir in a piece +of butter as large as an egg; remove from the fire and let it cool. +Have ready a pint of potatoes cut as small as dice, and a rich +crust made. Line the sides of a buttered pudding dish with the +crust; lay in the birds, then some of the potatoes, then birds and +so on, until the dish is full. Pour over the gravy, put on the top +crust, with a slit cut in the centre, and bake. The top can be +ornamented with pastry leaves in a wreath about the edge, with any +fancy design placed in the centre across the slit.</p> +<div class='right'><i>Rockaway Beach.</i></div> +<br> +<span class='pagenum'>[Pg 102]</span><a name='Page_102' id= +"Page_102"></a> +<p><b>SNOWBIRDS.</b></p> +<p>One dozen thoroughly cleaned birds; stuff each with an oyster, +put them into a yellow dish, and add two ounces of boiled salt pork +and three raw potatoes cut into slices; add a pint of oyster +liquor, an ounce of butter; salt and pepper; cover the dish with a +crust and bake in moderate oven.</p> +<br> +<p><b>SQUIRREL.</b></p> +<p>They are cooked similar to rabbits, are excellent when broiled +or made into a stew, and, in fact, are very good in all the +different styles of cooking similar to rabbit.</p> +<p>There are many species common to this country; among them the +black, red, gray and fox. Gophers and chipmunks may also be classed +as another but smaller variety.</p> +<br> +<p><b>ROAST HARE OR RABBIT.</b></p> +<p>A very close relationship exists between the hare and the +rabbit, the chief difference being in the smaller size and shorter +legs and ears of the latter. The manner of dressing and preparing +each for the table is, therefore, pretty nearly the same. To +prepare them for roasting, first skin, wash well in cold water and +rinse thoroughly in lukewarm water. If a little musty from being +emptied before they were hung up, and afterward neglected, rub the +insides with vinegar and afterward remove all taint of the acid by +a thorough washing in lukewarm water. After being well wiped with a +soft cloth put in a dressing as usual, sew the animal up, truss it, +and roast for half or three-quarters of an hour, until well +browned, basting it constantly with butter and dredging with flour, +just before taking up.</p> +<p>To make a gravy, after the rabbits are roasted, pour nearly all +the fat out of the pan, but do not pour the bottom or brown part of +the drippings; put the pan over the fire, stir into it a heaping +tablespoonful of flour, and stir until the flour browns. Then stir +in a pint of boiling water. Season the gravy with salt and pepper; +let it boil for a moment. Send hot to the table in a tureen with +the hot rabbits. Serve with currant jelly.</p> +<br> +<p><b>FRICASSEE RABBIT.</b></p> +<p>Clean two young rabbits, cut into joints, and soak in salt and +water half an hour. Put into a saucepan with a pint of cold water, +a <span class='pagenum'>[Pg 103]</span><a name='Page_103' id= +"Page_103"></a>bunch of sweet herbs, an onion finely minced, a +pinch of mace, half a nutmeg, a pinch of pepper and half a pound of +salt pork cut in small thin slices. Cover and stew until tender. +Take out the rabbits and set in a dish where they will keep warm. +Add to the gravy a cup of cream (or milk), two well-beaten eggs, +stirred in a little at a time, a tablespoonful of butter, and a +thickening made of a tablespoonful of flour and a little milk. Boil +up once; remove the saucepan from the fire, squeeze in the juice of +a lemon, stirring all the while, and pour over the rabbits. Do not +cook the head or neck.</p> +<br> +<p><b>FRIED RABBIT.</b></p> +<p>After the rabbit has been thoroughly cleaned and washed, put it +into boiling water, and let it boil ten minutes; drain it, and when +cold, cut it into joints, dip into beaten egg, and then in fine +bread crumbs; season with salt and pepper. When all are ready, fry +them in butter and sweet lard, mix over a moderate fire until brown +on both sides. Take them out, thicken the gravy with a spoonful of +flour, turn in a cup of milk or cream; let all boil up, and turn +over the rabbits. Serve hot with onion sauce. (See SAUCES.) Garnish +with sliced lemon.</p> +<br> +<p><b>RABBIT PIE.</b></p> +<p>This pie can be made the same as "Game Pie" excepting you +scatter through it four hard-boiled eggs cut in slices. Cover with +puff paste, cut a slit in the middle, and bake one hour, laying +paper over the top should it brown too fast.</p> +<br> +<p><b>BROILED RABBITS.</b></p> +<p>After skinning and cleaning the rabbits, wipe them dry, split +them down the back lengthwise, pound them flat, then wrap them in +letter paper well buttered, place them on a buttered gridiron, and +broil over a clear, brisk fire, turning them often. When +sufficiently cooked, remove the papers, lay them on a very hot +platter, season with salt, pepper and plenty of butter, turning +them over and over to soak up the butter. Cover and keep hot in a +warming oven until served.</p> +<br> +<p><b>SALMI OF GAME.</b></p> +<p>This is a nice mode of serving the remains of roasted game, but +when a superlative salmi is desired, the birds must be scarcely +more than half roasted for it. In either case, carve them very +neatly, and <span class='pagenum'>[Pg 104]</span><a name='Page_104' +id="Page_104"></a>strip every particle of skin and fat from the +legs, wings and breasts; bruise the bodies well, and put them with +the skin and other trimmings into a very clean stewpan. If for a +simple and inexpensive dinner, merely add to them two sliced +onions, a bay-leaf, a small blade of mace and a few peppercorns; +then pour in a pint or more of good veal gravy, or strong broth, +and boil it briskly until reduced nearly half; strain the gravy, +pressing the bones well to obtain all the flavor; skim off the fat, +add a little cayenne and lemon juice, heat the game very gradually +in it, but do not on any account allow it to boil; place pieces of +fried bread around a dish, arrange the birds in good form in the +centre, give the sauce a boil, and pour it on them.</p> +<br> +<p><b>ROAST HAUNCH OF VENISON.</b></p> +<p>To prepare a haunch of venison for roasting, wash it slightly in +tepid water and dry it thoroughly by rubbing it with a clean, soft +cloth. Lay over the fat side a large sheet of thickly-buttered +paper, and next a paste of flour and water about three-quarters of +an inch thick; cover this again with two or three sheets of stout +paper, secure the whole well with twine, and put down to roast, +with a little water, in the dripping-pan. Let the fire be clear and +strong; baste the paper immediately with butter or clarified +drippings, and roast the joint from three to four hours, according +to its weight and quality. Doe venison will require half an hour +less time than buck venison. About twenty minutes before the joint +is done remove the paste and paper, baste the meat in every part +with butter, and dredge it very lightly with flour; let it take a +pale brown color, and serve hot with unflavored gravy made with a +thickening in a tureen and good currant jelly. Venison is much +better when the deer has been killed in the autumn, when wild +berries are plentiful, and it has had abundant opportunities to +fatten upon this and other fresh food.</p> +<div class='right'><i>Windsor Hotel, Montreal.</i></div> +<br> +<p><b>BROILED VENISON STEAK.</b></p> +<p>Venison steaks should be broiled over a clear fire, turning +often. It requires more cooking than beef. When sufficiently done, +season with salt and pepper, pour over two tablespoonfuls of +currant jelly melted with a piece of butter. Serve hot on hot +plates.</p> +<p>Delicious steaks, corresponding to the shape of mutton chops, +are cut from the loin.</p> +<br> +<span class='pagenum'>[Pg 105]</span><a name='Page_105' id= +"Page_105"></a> +<p><b>BAKED SADDLE OF VENISON.</b></p> +<p>Wash the saddle carefully; see that no hairs are left dried on +to the outside. Use a saddle of venison of about ten pounds. Cut +some salt pork in strips about two inches long and an eighth of an +inch thick, with which lard the saddle with two rows on each side. +In a large dripping-pan cut two carrots, one onion and some salt +pork in thin slices; add two bay-leaves, two cloves, four kernels +of allspice, half a lemon sliced, and season with salt and pepper; +place the saddle of venison in the pan, with a quart of good stock +boiling hot and a small piece of butter, and let it boil about +fifteen minutes on top of the stove; then put it in a hot oven and +bake, basting well every five minutes, until it is medium rare, so +that the blood runs when cut; serve with jelly or a wine sauce. If +the venison is desired well done, cook much longer, and use a cream +sauce with it, or stir cream into the venison gravy. (For cream +sauce see SAUCES.)</p> +<p>Venison should never be roasted unless very fat. The shoulder is +a roasting piece and may be done without the paper or paste.</p> +<p>In ordering the saddle request the butcher to cut the ribs off +pretty close, as the only part that is of much account is the +tenderloin and thick meat that lies along the backbone up to the +neck. The ribs which extend from this have very little meat on +them, but are always sold with the saddle. When neatly cut off they +leave the saddle in a better shape, and the ribs can be put into +your stock-pot to boil for soup.</p> +<div class='right'><i>Windsor Hotel, Montreal.</i></div> +<br> +<p><b>VENISON PIE OR PASTRY.</b></p> +<p>The neck, breast and shoulder are the parts used for a venison +pie or pastry. Cut the meat into pieces (fat and lean together) and +put the bones and trimmings into the stewpan with pepper and salt, +and water or veal broth enough to cover it. Simmer it till you have +drawn out a good gravy. Then strain it.</p> +<p>In the meantime make a good rich paste, and roll it rather +thick. Cover the bottom and sides of a deep dish with one sheet of +it, and put in your meat, having seasoned it with pepper, salt, +nutmeg and mace. Pour in the gravy which you have prepared from the +trimmings, and a glass of port wine. Lay on the top some bits of +butter rolled in flour. Cover the pie with a thick lid of paste and +ornament it handsomely with leaves and flowers formed with a tin +cutter. Bake <span class='pagenum'>[Pg 106]</span><a name= +'Page_106' id="Page_106"></a>two or more hours according to the +size. Just before it is done, pull it forward in the oven, and +brush it over with beaten egg; push it back and let it slightly +brown.</p> +<div class='right'><i>Windsor Hotel, Montreal.</i></div> +<br> +<p><b>VENISON HASHED.</b></p> +<p>Cut the meat in nice small slices, and put the trimmings and +bones into a saucepan with barely water enough to cover them. Let +them stew for an hour. Then strain the liquid into a stewpan; add +to it some bits of butter, rolled in flour, and whatever gravy was +left of the venison the day before. Stir in some currant jelly, and +give it a boil up. Then put in the meat, and keep it over the fire +just long enough to warm it through; but do not allow it to boil, +as it has been once cooked already.</p> +<br> +<p><b>FRIED VENISON STEAK.</b></p> +<p>Cut a breast of venison into steaks; make a quarter of a pound +of butter hot in a pan; rub the steaks over with a mixture of a +little salt and pepper; dip them in wheat flour, or rolled +crackers, and fry a rich brown; when both sides are done, take them +up on a dish, and put a tin cover over; dredge a heaping +teaspoonful of flour into the butter in the pan, stir it with a +spoon until it is brown, without burning; put to it a small +teacupful of boiling water, with a tablespoonful of currant jelly +dissolved into it; stir it for a few minutes, then strain it over +the meat and serve. A glass of wine, with a tablespoonful of white +sugar dissolved in it, may be used for the gravy, instead of the +jelly and water. Venison may be boiled, and served with boiled +vegetables, pickled beets, etc., and sauce.</p> +<center><img src='images/106.png' width='350' height='73' alt='' +title=''></center> +<span class='pagenum'>[Pg 107]</span><a name='Page_107' id= +"Page_107"></a> +<hr style='width: 65%;'> +<a name='MEATS' id="MEATS"></a> +<h2><b>MEATS.</b></h2> +<br> +<p>In the selection of meat it is most essential that we understand +how to choose it; in beef it should be a smooth, fine grain, of a +clear bright red color, the fat white, and will feel tender when +pinched with the fingers. Will also have abundant kidney fat or +suet. The most choice pieces for roast are the sirloin, fore and +middle ribs.</p> +<p>Veal, to be good, should have the flesh firm and dry, fine +grained and of a delicate pinkish color, and plenty of kidney fat; +the joints stiff.</p> +<p>Mutton is good when the flesh is a bright red, firm and juicy +and a close grain, the fat firm and white.</p> +<p>Pork, if young, the lean will break on being pinched smooth when +nipped with the fingers, also the skin will break and dent; if the +rind is rough and hard it is old.</p> +<p>In roasting meat, allow from fifteen to twenty minutes to the +pound, which will vary according to the thickness of the roast. A +great deal of the success in roasting depends on the heat and +goodness of the fire; if put into a cool oven it loses its juices, +and the result is a tough, tasteless roast; whereas, if the oven is +of the proper heat, it immediately sears up the pores of the meat +and the juices are retained.</p> +<p>The oven should be the hottest when the meat is put into it, in +order to quickly crisp the surface and close the pores of the meat, +thereby confining its natural juices. If the oven is too hot to +hold the hand in for only a moment, then it is right to receive the +meat. The roast should first be washed in pure water, then wiped +dry with a clean dry cloth, placed in a baking pan without any +seasoning; some pieces of suet or cold drippings laid under it, but +<i>no water</i> should be put into the pan, for this would have a +tendency to soften the outside of the meat. The water can never get +so hot as the hot fat upon the <span class='pagenum'>[Pg +108]</span><a name='Page_108' id="Page_108"></a>surface of the +meat, and the generating of the steam prevents its crispness, so +desirable in a roast.</p> +<p>It should be frequently basted with its own drippings, which +flow from the meat when partly cooked, and well seasoned. Lamb, +veal and pork should be cooked rather slower than beef, with a more +<i>moderate</i> fire, covering the fat with a piece of paper, and +<i>thoroughly</i> cooked till the flesh parts from the bone, and +nicely browned, without being burned. An onion sliced and put on +top of a roast while cooking, especially roast of pork, gives a +nice flavor. Remove the onion before serving.</p> +<p>Larding meats is drawing ribbons of fat pork through the upper +surface of the meat, leaving both ends protruding. This is +accomplished by the use of a larding needle, which may be procured +at house-furnishing stores.</p> +<p>Boiling or stewing meat, if fresh, should be put into +<i>boiling</i> water, closely covered and boiled <i>slowly</i>, +allowing twenty minutes to each pound, and, when partly cooked, or +when it begins to get tender, salted, adding spices and +vegetables.</p> +<p>Salt meats should be covered with <i>cold</i> water, and require +thirty minutes <i>very slow</i> boiling, from the time the water +boils, for each pound; if it is very salt, pour off the first water +and put it in another of boiling water, or it may be soaked one +night in cold water. After meat commences to boil the pot should +<i>never stop</i> simmering and always be replenished from the +<i>boiling</i> tea-kettle.</p> +<p>Frying may be done in two ways. One method, which is most +generally used, is by putting one ounce or more (as the case +requires) of beef drippings, lard or butter into a frying pan, and +when at the <i>boiling point</i> lay in the meat, cooking both +sides a nice brown. The other method is to <i>completely +immerse</i> the article to be cooked in sufficient <i>hot</i> lard +to cover it, similar to frying doughnuts.</p> +<p>Broiled meats should be placed over clear, red coals free from +smoke, giving out a good heat, but not too brisk, or the meat will +be hardened and scorched; but if the fire is dead the gravy will +escape and drop upon the coals, creating a blaze, which will +blacken and smoke the meat. Steaks and chops should be turned +often, in order that every part should be evenly done—never +sticking a fork into the lean part, as that lets the juices escape; +it should be put into the outer skin or fat. When the meat is +sufficiently broiled it should be laid on <span class='pagenum'>[Pg +109]</span><a name='Page_109' id="Page_109"></a>a <i>hot</i> dish +and seasoned. The best pieces for steak are the porterhouse, +sirloin and rump.</p> +<br> +<p><b>THAWING FROZEN MEAT, ETC.</b></p> +<p>If meat, poultry, fish, vegetables, or any other article of +food, when found frozen, is thawed by putting it into <i>warm +water</i> or placing it before the fire, it will most certainly +spoil by that process, and be rendered unfit to eat. The only way +to thaw these things is by immersing them in <i>cold</i> water. +This should be done as soon as they are brought in from market, +that they may have time to be well thawed before they are cooked. +If meat that has been frozen is to be boiled, put it on in cold +water. If to be roasted, begin by setting it at a distance from the +fire, for if it should not chance to be thoroughly thawed all +through to the centre, placing it at first too near the fire will +cause it to spoil. If it is expedient to thaw the meat or poultry +the night before cooking, lay it in cold water early in the +evening, and change the water at bed-time. If found crusted with +ice in the morning, remove the ice, and put the meat in fresh cold +water, letting it lie in it till wanted for cooking.</p> +<p>Potatoes are injured by being frozen. Other vegetables are not +the worse for it, provided they are always thawed in cold +water.</p> +<br> +<p><b>TO KEEP MEAT FROM FLIES.</b></p> +<p>Put in sacks, with enough straw around it so the flies cannot +reach through. Three-fourths of a yard of yard-wide muslin is the +right size for the sack. Put a little straw in the bottom, then put +in the ham and lay straw in all around it; tie it tightly and hang +it in a cool, dry place. Be sure the straw is all around the meat, +so the flies cannot reach through to deposit the eggs. (The sacking +must be done early in the season before the fly appears.) Muslin +lets the air in and is much better than paper. Thin muslin is as +good as thick, and will last for years if washed when laid away +when emptied.</p> +<div class='right'><i>National Stockman.</i></div> +<br> +<p><b>ROAST BEEF.</b></p> +<p>One very essential point in roasting beef is to have the oven +well heated when the beef is first put in; this causes the pores to +close up quickly, and prevents the escape of the juices.</p> +<span class='pagenum'>[Pg 110]</span><a name='Page_110' id= +"Page_110"></a> +<p>Take a rib piece or loin roast of seven or eight pounds. Wipe it +thoroughly all over with a clean wet towel. Lay it in a +dripping-pan, and baste it well with butter or suet fat. Set it in +the oven. Baste it frequently with its own drippings, which will +make it brown and tender. When partly done season with salt and +pepper, as it hardens any meat to salt it when raw, and draws out +its juices, then dredge with sifted flour to give it a frothy +appearance. It will take a roast of this size about two hours' time +to be properly done, leaving the inside a little rare or +red—half an hour less would make the inside quite rare. +Remove the beef to a heated dish, set where it will keep hot; then +skim the drippings from all fat, add a tablespoonful of sifted +flour, a little pepper and a teacupful of boiling water. Boil up +once and serve hot in a gravy boat.</p> +<p>Some prefer the clear gravy without the thickening. Serve with +mustard or grated horse-radish and vinegar.</p> +<br> +<p><b>YORKSHIRE PUDDING.</b></p> +<p>This is a very nice accompaniment to a roast of beef; the +ingredients are, one pint of milk, four eggs, whites and yolks +beaten separately, one teaspoonful of salt, and two teaspoonfuls of +baking powder sifted through two cups of flour. It should be mixed +very smooth, about the consistency of cream. Regulate your time +when you put in your roast, so that it will be done half an hour or +forty minutes before dishing up. Take it from the oven, set it +where it will keep hot. In the meantime have this pudding prepared. +Take two common biscuit tins, dip some of the drippings from the +dripping-pan into these tins, pour half of the pudding into each, +set them into the hot oven, and keep them in until the dinner is +dished up; take these puddings out at the last moment and send to +the table hot. This I consider much better than the old way of +baking the pudding under the meat.</p> +<br> +<p><b>BEEFSTEAK. No. 1.</b></p> +<p>The first consideration in broiling is to have a clear, glowing +bed of coals. The steak should be about three-quarters of an inch +in thickness, and should be pounded only in extreme cases, +<i>i.e.</i>, when it is cut <i>too</i> thick and is "stringy." Lay +it on a buttered gridiron, turning it often, as it begins to drip, +attempting nothing else while cooking it. Have everything else +ready for the table; the potatoes and vegetables dished and in the +warming closet. Do not season it until it is done, <span class= +'pagenum'>[Pg 111]</span><a name='Page_111' id="Page_111"></a>which +will be in about ten to twelve minutes. Remove it to a warm +platter, pepper and salt it on both sides and spread a liberal lump +of butter over it. Serve at once while hot. No definite rule can be +given as to the <i>time</i> of cooking steak, individual tastes +differ so widely in regard to it, some only liking it when well +done, others so rare that the blood runs out of it. The best pieces +for broiling are the porterhouse and sirloin.</p> +<br> +<p><b>BEEFSTEAK. No. 2.</b></p> +<p>Take a smooth, thick-bottomed frying pan, scald it out with hot +water, and wipe it dry; set it on the stove or range, and when +<i>very</i> hot, rub it over the bottom with a rag dipped in +butter; then place your steak or chops in it, turn often until +cooked through, take up on a warm platter, and season both sides +with salt, pepper and butter. Serve hot.</p> +<p>Many prefer this manner of cooking steak rather than broiling or +frying in a quantity of grease.</p> +<br> +<p><b>BEEFSTEAK AND ONIONS.</b></p> +<p>Prepare the steak in the usual way. Have ready in a frying pan a +dozen onions cut in slices and fried brown in a little beef +drippings or butter. Dish your steak, and lay the onions thickly +over the top. Cover and let stand five minutes, then send to the +table hot.</p> +<br> +<p><b>BEEFSTEAK AND OYSTERS.</b></p> +<p>Broil the steak the usual way. Put one quart of oysters with +very little of the liquor into a stewpan upon the fire; when it +comes to a boil, take off the scum that may rise, stir in three +ounces of butter mixed with a tablespoonful of sifted flour, let it +boil one minute until it thickens, pour it over the steak. Serve +hot.</p> +<div class='right'><i>Palace Hotel, San Francisco.</i></div> +<br> +<p><b>TO FRY BEEFSTEAKS.</b></p> +<p>Beefsteak for frying should be cut much thinner than for +broiling. Take from the ribs or sirloin and remove the bone. Put +some butter or nice beef dripping into a frying pan and set it over +the fire, and when it has boiled and become hot lay in the steaks; +when cooked quite enough, season with salt and pepper, turn and +brown on both sides. Steaks when fried should be thoroughly done. +Have ready a hot dish, and when they are done take out the steaks +and lay them on <span class='pagenum'>[Pg 112]</span><a name= +'Page_112' id="Page_112"></a>it, with another dish cover the top to +keep them hot. The gravy in the pan can be turned over the steaks, +first adding a few drops of boiling water, or a gravy to be served +in a separate dish made by putting a large tablespoonful of flour +into the hot gravy left in the pan after taking up the steaks. Stir +it smooth, then pour in a pint of cream or sweet rich milk, salt +and pepper, let it boil up once until it thickens, pour hot into a +gravy dish and send to the table with the steaks.</p> +<br> +<p><b>POT ROAST. (Old Style.)</b></p> +<p>This is an old-fashioned dish, often cooked in our grandmothers' +time. Take a piece of fresh beef weighing about five or six pounds. +It must not be <i>too fat</i>. Wash it and put it into a pot with +barely sufficient water to cover it. Set it over a slow fire, and +after it has stewed an hour salt and pepper it. Then stew it slowly +until tender, adding a little onion if liked. Do not replenish the +water at the last, but let all nearly boil away. When tender all +through take the meat from the pot and pour the gravy in a bowl. +Put a large lump of butter in the bottom of the pot, then dredge +the piece of meat with flour and return it to the pot to brown, +turning it often to prevent its burning. Take the gravy that you +have poured from the meat into the bowl and skim off all the fat; +pour this gravy in with the meat and stir in a large spoonful of +flour wet with a little water; let it boil up ten or fifteen +minutes and pour into a gravy dish. Serve both hot, the meat on a +platter. Some are very fond of this way of cooking a piece of beef +which has been previously placed in spiced pickle for two or three +days.</p> +<br> +<p><b>SPICED BEEF. (Excellent.)</b></p> +<p>For a round of beef weighing twenty or twenty-four pounds, take +one-quarter of a pound of saltpetre, one-quarter of a pound of +coarse brown sugar, two pounds of salt, one ounce of cloves, one +ounce of allspice and half an ounce of mace; pulverize these +materials, mix them well together, and with them rub the beef +thoroughly on every part; let the beef lie for eight or ten days in +the pickle thus made, turning and rubbing it every day; then tie it +around with a broad tape, to keep it in shape; make a coarse paste +of flour and water, lay a little suet finely chopped over and under +the beef, inclose the beef entirely in the paste, and bake it six +hours. When you take the beef from the oven, remove the paste, but +do not remove the tape until <span class='pagenum'>[Pg +113]</span><a name='Page_113' id="Page_113"></a>you are ready to +send it to the table. If you wish, to eat the beef cold, keep it +well covered that it may retain its moisture.</p> +<br> +<p><b>BEEF Á LA MODE.</b></p> +<p>Mix together three teaspoonfuls of salt, one of pepper, one of +ginger, one of mace, one of cinnamon, and two of cloves. Rub this +mixture into ten pounds of the upper part of a round of beef. Let +this beef stand in this state over night. In the morning, make a +dressing or stuffing of a pint of fine bread crumbs, half a pound +of fat salt pork cut in dice, a teaspoonful of ground thyme or +summer savory, two teaspoonfuls sage, half a teaspoonful of pepper, +one of nutmeg, a little cloves, an onion minced fine, moisten with +a little milk or water. Stuff this mixture into the place from +whence you took out the bone. With a long skewer fasten the two +ends of the beef together, so that its form will be circular, and +bind it around with tape to prevent the skewers giving way. Make +incisions in the beef with a sharp knife; fill these incisions very +closely with the stuffing, and dredge the whole with flour.</p> +<p>Put it into a dripping-pan and pour over it a pint of hot water; +turn a large pan over it to keep in the steam, and roast slowly +from three to four hours, allowing a quarter of an hour to each +pound of meat. If the meat should be tough, it may be stewed first +in a pot, with water enough to cover it, until tender, and then put +into a dripping-pan and browned in the oven.</p> +<p>If the meat is to be eaten hot, skim off the fat from the gravy, +into which, after it is taken off the fire, stir in the beaten +yolks of two eggs. If onions are disliked you may omit them and +substitute minced oysters.</p> +<br> +<p><b>TENDERLOIN OF BEEF.</b></p> +<p>To serve tenderloin as directed below, the whole piece must be +extracted before the hind-quarter of the animal is cut out. This +must be particularly noted, because not commonly practiced, the +tenderloin being usually left attached to the roasting pieces, in +order to furnish a tidbit for a few. To dress it whole, proceed as +follows: Washing the piece well, put it in an oven; add about a +pint of water, and chop up a good handful of each of the following +vegetables as an ingredient of the dish, <i>viz.</i>, Irish +potatoes, carrots, turnips and a large bunch of <span class= +'pagenum'>[Pg 114]</span><a name='Page_114' id= +"Page_114"></a>celery. They must be washed, peeled and chopped up +raw, then added to the meat; blended with the juice, they form and +flavor the gravy. Let the whole slowly simmer, and when nearly +done, add a teaspoonful of pounded allspice. To give a richness to +the gravy, put in a tablespoonful of butter. If the gravy should +look too greasy, skim off some of the melted suet. Boil also a lean +piece of beef, which, when perfectly done, chop fine, flavoring +with a very small quantity of onion, besides pepper and salt to the +taste. Make into small balls, wet them on the outside with eggs, +roll in grated cracker or fine bread crumbs. Fry these force meat +balls a light brown. When serving the dish, put these around the +tenderloin, and pour over the whole the rich gravy. This dish is a +very handsome one, and, altogether, fit for an epicurean palate. A +sumptuous dish.</p> +<br> +<p><b>STEWED STEAK WITH OYSTERS.</b></p> +<p>Two pounds of rump steak, one pint of oysters, one tablespoonful +of lemon juice, three of butter, one of flour, salt, pepper, one +cupful of water. Wash the oysters in the water and drain into a +stewpan. Put this liquor on to heat. As soon as it comes to a boil, +skim and set back. Put the butter in a frying pan, and when hot, +put in a steak. Cook ten minutes. Take up the steak, and stir the +flour into the butter remaining in the pan. Stir until a dark +brown. Add the oyster liquor and boil one minute. Season with salt +and pepper. Put back the steak, cover the pan, and simmer half an +hour or until the steak seems tender, then add the oysters and +lemon juice. Boil one minute. Serve on a hot dish with points of +toast for a garnish.</p> +<br> +<p><b>SMOTHERED BEEFSTEAK.</b></p> +<p>Take <i>thin</i> slices of steak from the upper part of the +round or one large thin steak. Lay the meat out smoothly and wipe +it dry. Prepare a dressing, using a cupful of fine bread crumbs, +half a teaspoonful of salt, some pepper, a tablespoonful of butter, +half a teaspoonful of sage, the same of powdered summer savory, and +enough milk to moisten it all into a stiff mixture. Spread it over +the meat, roll it up carefully, and tie with a string, securing the +ends well. Now fry a few thin slices of salt pork in the bottom of +a kettle or saucepan, and into the fat that has fried out of this +pork, place this roll or rolls of beef, and brown it on all sides, +turning it until a rich color all over, <span class='pagenum'>[Pg +115]</span><a name='Page_115' id="Page_115"></a>then add half a +pint of water, and stew until tender. If the flavor of onion is +liked, a slice may be chopped fine and added to the dressing. When +cooked sufficiently, take out the meat, thicken the gravy, and turn +over it. To be carved cutting crosswise, in slices, through beef +and stuffing.</p> +<br> +<p><b>BEEFSTEAK ROLLS.</b></p> +<p>This mode is similar to the above recipe, but many might prefer +it.</p> +<p>Prepare a good dressing, such as you like for turkey or duck; +take a round steak, pound it, but not very hard, spread the +dressing over it, sprinkle in a little salt, pepper, and a few bits +of butter, lap over the ends, roll the steak up tightly and tie +closely; spread two great spoonfuls of butter over the steak after +rolling it up, then wash with a well-beaten egg, put water in the +bake-pan, lay in the steak so as not to touch the water, and bake +as you would a duck, basting often. A half-hour in a brisk oven +will bake. Make a brown gravy and send to the table hot.</p> +<br> +<p><b>TO COLLAR A FLANK OF BEEF.</b></p> +<p>Procure a well-corned flank of beef—say six pounds. Wash +it, and remove the inner and outer skin with the gristle. Prepare a +seasoning of one teaspoonful each of sage, parsley, thyme, pepper +and cloves. Lay your meat upon a board and spread this mixture over +the inside. Roll the beef up tight, fasten it with small skewers, +put a cloth over it, bandage the cloth with tape, put the beef into +the stewpot, cover it with water to the depth of an inch, boil +gently six hours; take it out of the water, place it on a board +without undoing it; lay a board on top of the beef, put a fifty +pound weight upon this board, and let it remain twenty-four hours. +Take off the bandage, garnish with green pickles and curled +parsley, and serve.</p> +<br> +<p><b>DRIED BEEF.</b></p> +<p>Buy the best of beef, or that part which will be the most lean +and tender. The tender part of the round is a very good piece. For +every twenty pounds of beef use one pint of salt, one teaspoonful +of saltpetre, and a quarter of a pound of brown sugar. Mix them +well together, and rub the beef well with one-third of the mixture +for three successive days. Let it lie in the liquor it makes for +six days, then hang up to dry.</p> +<span class='pagenum'>[Pg 116]</span><a name='Page_116' id= +"Page_116"></a> +<p>A large crock or jar is a good vessel to prepare the meat in +before drying it.</p> +<br> +<p><b>BEEF CORNED OR SALTED. (Red.)</b></p> +<p>Cut up a quarter of beef. For each hundred weight take half a +peck of coarse salt, a quarter of a pound of saltpetre, the same +weight of saleratus and a quart of molasses, or two pounds of +coarse brown sugar. Mace, cloves and allspice may be added for +spiced beef.</p> +<p>Strew some of the salt in the bottom of a pickle-tub or barrel, +then put in a layer of meat, strew this with salt, then add another +layer of meat, and salt and meat alternately, until all is used. +Let it remain one night. Dissolve the saleratus and saltpetre in a +little warm water, and put it to the molasses or sugar; then put it +over the meat, add water enough to cover the meat, lay a board on +it to keep it under the brine. The meat is fit for use after ten +days. This recipe is for winter beef. Rather more salt may be used +in warm weather.</p> +<p>Towards spring take the brine from the meat, make it boiling +hot, skim it clear, and when it is cooled, return it to the +meat.</p> +<p>Beef tongues and smoking pieces are fine pickled in this brine. +Beef liver put in this brine for ten days, and then wiped dry and +smoked, is very fine. Cut it in slices, and fry or broil it. The +brisket of beef, after being corned, may be smoked, and is very +good for boiling.</p> +<p>Lean pieces of beef, cut properly from the hind-quarter, are the +proper pieces for being smoked. There may be some fine pieces cut +from the fore-quarter.</p> +<p>After the beef has been in brine ten days or more, wipe it dry, +and hang it in a chimney where wood is burned, or make a smothered +fire of sawdust or chips, and keep it smoking for ten days; then +rub fine black pepper over every part to keep the flies from it, +and hang it in a <i>dry, dark, cool place</i>. After a week it is +fit for use. A strong, coarse brown paper, folded around the beef, +and fastened with paste, keeps it nicely.</p> +<p>Tongues are smoked in the same manner. Hang them by a string put +through the root end. Spiced brine for smoked beef or tongues will +be generally liked.</p> +<br> +<p><b>ROAST BEEF PIE WITH POTATO CRUST.</b></p> +<p>When you have a cold roast of beef, cut off as much as will half +fill a baking-dish suited to the size of your family; put this +sliced <span class='pagenum'>[Pg 117]</span><a name='Page_117' id= +"Page_117"></a>beef into a stewpan with any gravy that you may have +also saved, a lump of butter, a bit of sliced onion and a seasoning +of pepper and salt, with enough water to make plenty of gravy; +thicken it, too, by dredging in a tablespoonful of flour; cover it +up on the fire, where it may stew gently, but not be in danger of +burning. Meanwhile there must be boiled a sufficient quantity of +potatoes to fill up your baking-dish, after the stewed meat has +been transferred to it. The potatoes must be boiled done, mashed +smooth, and beaten up with milk and butter, as if they were to be +served alone, and placed in a thick layer on top of the meat. Brush +it over with egg, place the dish in an oven, and let it remain +there long enough to be brown. There should be a goodly quantity of +gravy left with the beef, that the dish be not dry and tasteless. +Serve with it tomato sauce, Worcestershire sauce or any other kind +that you prefer. A good, plain dish.</p> +<br> +<p><b>ROAST BEEF PIE.</b></p> +<p>Cut up roast beef, or beefsteak left from a previous meal, into +thin slices, lay some of the slices into a deep dish which you have +lined <i>on the sides</i> with rich biscuit dough, rolled very thin +(say a quarter of an inch thick); now sprinkle over this layer a +little pepper and salt; put in a small bit of butter, a few slices +of cold potatoes, a little of the cold gravy, if you have any left +from the roast. Make another layer of beef, another layer of +seasoning, and so on, until the dish is filled; cover the whole +with paste leaving a slit in the centre, and bake half an hour.</p> +<br> +<p><b>BEEFSTEAK PIE.</b></p> +<p>Cut up rump or flank steak into strips two inches long and about +an inch wide. Stew them with the bone, in just enough water to +cover them, until partly cooked; have half a dozen of cold boiled +potatoes sliced. Line a baking-dish with pie paste, put in a layer +of the meat with salt, pepper, and a little of thinly-sliced onion, +then one of the sliced potatoes, with bits of butter dotted over +them. Then the steak, alternated with layers of potato, until the +dish is full. Add the gravy or broth, having first thickened it +with brown flour. Cover with a top crust, making a slit in the +middle; brush a little beaten egg over it, and bake until quite +brown.</p> +<br> +<span class='pagenum'>[Pg 118]</span><a name='Page_118' id= +"Page_118"></a> +<p><b>FRIZZLED BEEF.</b></p> +<p>Shave off <i>very thin</i> slices of smoked or dried beef, put +them in a frying pan, cover with cold water, set it on the back of +the range or stove, and let it come to a very slow heat, allowing +it time to swell out to its natural size, but not to boil. Stir it +up, then drain off the water. Melt one ounce of sweet butter in the +frying pan and add the wafers of beef. When they begin to frizzle +or turn up, break over them three eggs; stir until the eggs are +cooked; add a little white pepper, and serve on slices of buttered +toast.</p> +<br> +<p><b>FLANK STEAK.</b></p> +<p>This is cut from the boneless part of the flank and is secreted +between an outside and inside layer of creamy fat. There are two +ways for broiling it. One is to slice diagonally across the grain; +the other is to broil it whole. In either case brush butter over it +and proceed as in broiling other steaks. It is considered by +butchers the finest steak, which they frequently reserve for +themselves.</p> +<br> +<p><b>TO BOIL CORNED BEEF.</b></p> +<p>The aitch-bone and the brisket are considered the best pieces +for boiling. If you buy them in the market already corned, they +will be fit to put over the fire without a previous soaking in +water. If you corn them in the brine in which you keep your beef +through the winter, they must be soaked in cold water over night. +Put the beef into a pot, cover with sufficient <i>cold</i> water, +place over a brisk fire, let it come to a boil in half an hour; +just before boiling remove all the scum from the pot, place the pot +on the back of the fire, let it boil very slowly until quite +tender.</p> +<p>A piece weighing eight pounds requires two and a half hours' +boiling. If you do not wish to eat it hot, let it remain in the pot +after you take it from the fire until nearly cold, then lay it in a +colander to drain, lay a cloth over it to retain its fresh +appearance; serve with horse-radish and pickles.</p> +<p>If vegetables are to accompany this, making it the old-fashioned +"boiled dinner," about three-quarters of an hour before dishing up +skim the liquor free from fat and <i>turn part of it out into +another kettle</i>, into which put a cabbage carefully prepared, +cutting it into four quarters; also half a dozen peeled +medium-sized white turnips, cut <span class='pagenum'>[Pg +119]</span><a name='Page_119' id="Page_119"></a>into halves; scrape +four carrots and four parsnips each cut into four pieces. Into the +kettle with the meat, about half an hour before serving, pour on +more water from the boiling tea-kettle, and into this put peeled +medium-sized potatoes. This dinner should also be accompanied by +boiled beets, sliced hot, cooked separate from the rest, with +vinegar over them. Cooking the cabbage separately from the meat +prevents the meat from having the flavor of cabbage when cold. The +carrots, parsnips and turnips will boil in about an hour. A piece +of salt pork was usually boiled with a "New England boiled +dinner."</p> +<br> +<p><b>SPICED BEEF RELISH.</b></p> +<p>Take two pounds of raw, tender beefsteak, chop it <i>very +fine</i>, put into it salt, pepper and a little sage, two +tablespoonfuls of melted butter; add two rolled crackers made very +fine, also two well-beaten eggs. Make it up into the shape of a +roll and bake it; baste with butter and water before baking. Cut in +slices when cold.</p> +<br> +<p><b>FRIED BEEF LIVER.</b></p> +<p>Cut it in rather thin slices, say a quarter of an inch thick; +pour over it <i>boiling</i> water, which closes the pores of the +meat, makes it impervious to the fat, and at the same time seals up +the rich juice of the meat. It may be rolled in flour or bread +crumbs, seasoned with salt and pepper, dipped in egg and fried in +hot fat mixed with one-third butter.</p> +<br> +<p><b>PRESSED BEEF.</b></p> +<p>First have your beef nicely pickled; let it stay in pickle a +week; then take the thin, flanky pieces, such as will not make a +handsome dish of themselves, put on a large potful, and let them +boil until perfectly done; then pull to pieces, and season just as +you do souse, with pepper, salt and allspice; only put it in a +coarse cloth and press down upon it some very heavy weight.</p> +<p>The advantage of this recipe is that it makes a most acceptable, +presentable dish out of a part of the beef that otherwise might be +wasted.</p> +<br> +<p><b>FRENCH STEW.</b></p> +<p>Grease the bottom of an iron pot, and place in it three or four +pounds of beef; be very careful that it does not burn, and turn it +until it is nicely browned. Set a muffin ring under the beef to +pre<span class='pagenum'>[Pg 120]</span><a name='Page_120' id= +"Page_120"></a>vent its sticking. Add a few sliced carrots, one or +two sliced onions, and a cupful of hot water; keep covered and stew +slowly until the vegetables are done. Add pepper and salt. If you +wish more gravy, add hot water, and thicken with flour. Serve on a +dish with the vegetables.</p> +<br> +<p><b>TO POT BEEF.</b></p> +<p>The round is the best piece for potting, and you may use both +the upper and under part. Take ten pounds of beef, remove all the +fat, cut the lean into square pieces, two inches thick. Mix +together three teaspoonfuls of salt, one of pepper, one of cloves, +one of mace, one of cinnamon, one of allspice, one of thyme, and +one of sweet basil. Put a layer of the pieces of beef into an +earthen pot, sprinkle some of this spice mixture over this layer, +add a piece of fat salt pork, cut as thin as possible, sprinkle a +little of the spice mixture over the pork, make another layer of +the beef with spices and pork, and so on, until the pot is filled. +Pour over the whole three tablespoonfuls of Tarragon vinegar, or, +if you prefer it, half a pint of Madeira wine; cover the pot with a +paste made of flour and water, so that no steam can escape. Put the +pot into an oven, moderately heated, and let it stand there eight +hours; then set it away to use when wanted.</p> +<p>Beef cooked in this manner will keep good for a fortnight in +moderate weather.</p> +<p>It is an excellent relish for breakfast, and may be eaten either +warm or cold. When eaten warm, serve with slices of lemon.</p> +<br> +<p><b>STEWED BRISKET OF BEEF.</b></p> +<p>Put the part that has the hard fat into a stewpot with a small +quantity of water; let it boil up and skim it thoroughly; then add +carrots, turnips, onions, celery and a few pepper-corns. Stew till +extremely tender; then take out all the flat bones and remove all +the fat from the soup. Either serve that and the meat in tureen, or +the soup alone, and the meat on a dish garnished with some +vegetables. The following sauce is much admired served with the +beef: Take half a pint of the soup and mix it with a spoonful of +catsup, a teaspoonful of made mustard, a little flour, a bit of +butter and salt; boil all together a few minutes, then pour it +round the meat.</p> +<br> +<span class='pagenum'>[Pg 121]</span><a name='Page_121' id= +"Page_121"></a> +<p><b>DRIED BEEF WITH CREAM.</b></p> +<p>Shave your beef <i>very fine</i>. Put it into a suitable dish on +the back of the stove; cover with cold water and give it time to +soak out to its original size before being dried. When it is quite +soft and the water has become hot (it must not boil) take it off, +turn off the water, pour on a cup of cream; if you do not have it +use milk and butter, a pinch of pepper; let it come to a boil, +thicken with a tablespoonful of flour wet up in a little milk. +Serve on dipped toast or not, just as one fancies. A nice breakfast +dish.</p> +<br> +<p><b>BEEF CROQUETTES. No. 1.</b></p> +<p>Chop fine one cup of cold, cooked, lean beef, half a cup of fat, +half a cup of cold boiled or fried ham; cold pork will do if you +have not the ham. Also mince up a slice of onion. Season all with a +teaspoonful of salt, half a teaspoonful of pepper, and a +teaspoonful of powdered sage or parsley if liked. Heat together +with half a cup of stock or milk; when cool add a beaten egg. Form +the mixture into balls, slightly flattened, roll in egg and bread +crumbs, or flour and egg. Fry in hot lard or beef drippings. Serve +on a platter and garnish with sprigs of parsley. Almost any cold +meats can be used instead of beef.</p> +<br> +<p><b>BEEF CROQUETTES. No. 2.</b></p> +<p>Take cold roast or corned beef. Put it into a wooden bowl and +chop it fine. Mix with it about twice the quantity of hot mashed +potatoes well seasoned with butter and salt. Beat up an egg and +work it into the potato and meat, then form the mixture into little +cakes the size of fish balls. Flatten them a little, roll in flour +or egg and cracker crumbs, fry in butter and lard mixed, browning +on both sides. Serve piping hot.</p> +<br> +<p><b>MEAT AND POTATO CROQUETTES.</b></p> +<p>Put in a stewpan an ounce of butter and a slice of onion minced +fine; when this simmers add a level tablespoonful of sifted flour; +stir the mixture until it becomes smooth and frothy; then add half +of a cupful of milk, some seasoning of salt and pepper; let all +boil, stirring it all the while. Now add a cupful of cold meat +chopped fine, and a cupful of cold or hot mashed potato. Mix all +thoroughly and spread on a plate to cool. When it is cool enough, +shape it with your hands into balls or rolls. Dip them in beaten +egg and roll in cracker <span class='pagenum'>[Pg +122]</span><a name='Page_122' id="Page_122"></a>or bread crumbs. +Drop them into hot lard and fry about two minutes a delicate brown; +take them out with a skimmer and drain them on a piece of brown +paper. Serve immediately while hot. These are very nice.</p> +<p>Cold rice or hominy may be used in place of the potato; or a +cupful of cold fish minced fine in place of the meat.</p> +<br> +<p><b>COLD ROAST, WARMED. No. 1.</b></p> +<p>Cut from the remains of a cold roast the lean meat from the +bones into small, thin slices. Put over the fire a frying pan +containing a spoonful of butter or drippings. Cut up a quarter of +an onion and fry it brown, then remove the onion, add the meat +gravy left from the day before, and if not thick enough add a +little flour; salt and pepper. Turn the pieces of meat into this +and let them <i>simmer</i> a few minutes. Serve hot.</p> +<br> +<p><b>COLD ROAST, WARMED. No. 2.</b></p> +<p>Cold rare roast beef may be made as good as when freshly cooked +by slicing, seasoning with salt, pepper and bits of butter; put it +in a plate or pan with a spoonful or two of water, covering +closely, and set in the oven until hot, but no longer. Cold steak +may be shaved very fine with a knife and used the same way.</p> +<p>Or, if the meat is in small pieces, cover them with buttered +letter paper, twist each end tightly, and boil them on the +gridiron, sprinkling them with finely chopped herbs.</p> +<p>Still another nice way of using cold meats is to mince the lean +portions very fine and add to a batter made of one pint of milk, +one cup of flour and three eggs. Fry like fritters and serve with +drawn butter or sauce.</p> +<br> +<p><b>COLD MEAT AND POTATO, BAKED.</b></p> +<p>Put in a frying pan a round tablespoonful of cold butter; when +it becomes hot, stir into it a teaspoonful of chopped onion and a +tablespoonful of flour, stirring it constantly until it is smooth +and frothy; then add two-thirds of a cupful of cold milk or water. +Season this with salt and pepper and allow it to come to a boil; +then add a cupful of cold meat finely chopped and cleared from bone +and skin; let this all heat thoroughly; then turn it into a shallow +dish well buttered. Spread hot or cold mashed potatoes over the +top, and cook for fifteen or twenty minutes in a moderate hot +oven.</p> +<span class='pagenum'>[Pg 123]</span><a name='Page_123' id= +"Page_123"></a> +<p>Cold hominy, or rice may be used in place of mashed potatoes, +and is equally as good.</p> +<br> +<p><b>BEEF HASH. No. 1.</b></p> +<p>Chop rather finely cold roast beef or pieces of beefsteak, also +chop twice as much cold boiled potatoes. Put over the fire a +stewpan or frying pan, in which put a piece of butter as large as +required to season it well, add pepper and salt, moisten with beef +gravy if you have it, if not, with hot water; cover and let it +steam and heat through thoroughly, stirring occasionally, so that +the ingredients be evenly distributed, and to keep the hash from +sticking to the bottom of the pan. When done it should not be at +all watery, nor yet dry, but have sufficient adhesiveness to stand +well on a dish or buttered toast. Many like the flavor of onion; if +so, fry two or three slices in the butter before adding the hash. +Corned beef makes excellent hash.</p> +<br> +<p><b>BEEF HASH. No. 2.</b></p> +<p>Chop cold roast beef, or pieces of beefsteak; fry half an onion +in a piece of butter; when the onion is brown, add the chopped +beef; season with a little salt and pepper; moisten with the beef +gravy, if you have any, if not, with sufficient water and a little +butter; cook long enough to be hot, but no longer, as much cooking +toughens the meat. An excellent breakfast dish.</p> +<div class='right'><i>Prof. Blot.</i></div> +<p>Some prefer to let a crust form on the bottom and turn the hash +brown side uppermost. Served with poached eggs on top.</p> +<br> +<p><b>HAMBURGER STEAK.</b></p> +<p>Take a pound of raw flank or round steak, without any fat, bone +or stringy pieces. Chop it until a perfect mince, it cannot be +chopped too fine. Also chop a small onion quite fine and mix well +with the meat. Season with salt and pepper; make into cakes as +large as a biscuit, but quite flat, or into one large flat cake a +little less than half an inch thick. Have ready a frying pan with +butter and lard mixed; when boiling hot put in the steak and fry +brown. Garnish with celery top around the edge of the platter and +two or three slices of lemon on the top of the meat.</p> +<p>A brown gravy made from the grease the steak was fried in and +poured over the meat enriches it.</p> +<br> +<span class='pagenum'>[Pg 124]</span><a name='Page_124' id= +"Page_124"></a> +<p><b>TO ROAST BEEF HEART.</b></p> +<p>Wash it carefully and open it sufficiently to remove the +ventricles, then soak it in cold water until the blood is +discharged; wipe it dry and stuff it nicely with dressing, as for +turkey; roast it about an hour and a half. Serve it with the gravy, +which should be thickened with some of the stuffing and a glass of +wine. It is very nice hashed. Served with currant jelly.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<p><b>STEWED BEEF KIDNEY.</b></p> +<p>Cut the kidney into slices, season highly with pepper and salt, +fry it a light brown, take out the slices, then pour a little warm +water into the pan, dredge in some flour, put in slices of kidney +again; let them stew very gently; add some parsley if liked. +Sheep's kidneys may be split open, broiled over a clear fire and +served with a piece of butter placed on each half.</p> +<br> +<p><b>BEEFS HEART STEWED.</b></p> +<p>After washing the heart thoroughly cut it up into squares half +an inch long; put them into a saucepan with water enough to cover +them. If any scum rises skim it off. Now take out the meat, strain +the liquor and put back the meat, also add a sliced onion, some +parsley, a head of celery chopped fine, pepper and salt and a piece +of butter. Stew until the meat is very tender. Stir up a +tablespoonful of browned flour with a small quantity of water and +thicken the whole. Boil up and serve.</p> +<br> +<p><b>BOILED BEEF TONGUE.</b></p> +<p>Wash a fresh tongue and just cover it with water in the pot; put +in a pint of salt and a small red pepper; add more water as it +evaporates, so as to keep the tongue nearly covered until +done—when it can be easily pierced with a fork; take it out, +and if wanted soon, take off the skin and set it away to cool. If +wanted for future use, do not peel until it is required. A cupful +of salt will do for three tongues, if you have that number to boil; +but do not fail to keep water enough in the pot to keep them +covered while boiling. If salt tongues are used, soak them over +night, of course omitting the salt when boiling. Or, after peeling +a tongue, place it in a saucepan with one cup of water, half a cup +vinegar, four tablespoonfuls sugar, and cook until the liquor is +evaporated.</p> +<br> +<span class='pagenum'>[Pg 125]</span><a name='Page_125' id= +"Page_125"></a> +<p><b>SPICED BEEF TONGUE.</b></p> +<p>Rub into each tongue a mixture made of half a pound of brown +sugar, a piece of saltpetre the size of a pea and a tablespoonful +of ground cloves, put it in a brine made of three-quarters of a +pound of salt to two quarts of water and keep covered. Pickle two +weeks, then wash well and dry with a cloth; roll out a thin paste +made of flour and water, smear it all over the tongue and place in +a pan to bake slowly; baste well with lard and hot water; when done +scrape off the paste and skim.</p> +<br> +<p><b>TO BOIL TRIPE.</b></p> +<p>Wash it well in warm water, and trim it nicely, taking off all +the fat. Cut into small pieces, and put it on to boil five hours +before dinner in water enough to cover it very well. After it has +boiled four hours, pour off the water, season the tripe with pepper +and salt, and put it into a pot with milk and water mixed in equal +quantities. Boil it an hour in the milk and water.</p> +<p>Boil in a saucepan ten or a dozen onions. When they are quite +soft, drain them in a colander and mash them. Wipe out your +saucepan and put them on again, with a bit of butter rolled in +flour and a wine-glass of cream or milk. Let them boil up, and add +them to the tripe just before you send it to table. Eat it with +pepper, vinegar and mustard.</p> +<p>It is best to give tripe its first and longest boiling the day +before it is wanted.</p> +<br> +<p><b>TO FRY TRIPE.</b></p> +<p>Boil the tripe the day before till it is quite tender, which it +will not be in less than four or five hours. Then cover it and set +it away. Next day cut it into long slips, and dip each piece into +beaten yolk of egg, and afterwards roll them in grated bread +crumbs. Have ready in a frying pan over the fire some good beef +drippings. When it is boiling hot put in the tripe, and fry it +about ten minutes, till of a light brown.</p> +<p>You may serve it with onion sauce.</p> +<p>Boiled tripe that has been left from the dinner of the preceding +day may be fried in this manner.</p> +<br> +<span class='pagenum'>[Pg 126]</span><a name='Page_126' id= +"Page_126"></a> +<p><b>FRICASSEED TRIPE.</b></p> +<p>Cut a pound of tripe in narrow strips, put a small cup of water +or milk to it, add a bit of butter the size of an egg, dredge in a +large teaspoonful of flour, or work it with the butter; season with +pepper and salt, let it simmer gently for half an hour, serve hot. +A bunch of parsley cut small and put with it is an improvement.</p> +<p>Some put in oysters five minutes before dishing up.</p> +<br> +<p><b>TRIPE LYONNAISE.</b></p> +<p>Cut up half a pound of cold boiled tripe into neat squares. Put +two ounces of butter and a tablespoonful of chopped onion in a +frying pan and fry to a delicate brown; add to the tripe a +teaspoonful of chopped parsley and a little strong vinegar, salt +and cayenne; stir the pan to prevent burning. Cover the bottom of a +platter with tomato sauce, add the contents of the pan and +serve.</p> +<br> +<p><b>TO CLARIFY BEEF DRIPPINGS.</b></p> +<p>Drippings accumulated from different cooked meats of beef or +veal can be clarified by putting it into a basin and slicing into +it a raw potato, allowing it to boil long enough for the potato to +brown, which causes all impurities to disappear. Remove from the +fire, and when cool drain it off from the sediment that settles at +the bottom. Turn it into basins or small jars and set it in a cool +place for future use. When mixed with an equal amount of butter it +answers the same purpose as clear butter for frying and basting any +meats except game and poultry.</p> +<p>Mutton drippings impart an unpleasant flavor to anything cooked +outside of its kind.</p> +<br> +<p><b>ROAST LOIN OF VEAL.</b></p> +<p>Prepare it the same as any roast, leaving in the kidney, around +which put considerable salt. Make a dressing the same as for fowls; +unroll the loin, put the stuffing well around the kidney, fold and +secure with several coils of white cotton twine wound around in all +directions; place in a dripping-pan with the thick side down, and +put in a rather hot oven, graduated after it commences to roast to +moderate; in half an hour add a little hot water to the pan, and +baste often; in another half hour turn over the roast, and when +about done dredge lightly with flour and baste with melted butter. +Before serving care<span class='pagenum'>[Pg 127]</span><a name= +'Page_127' id="Page_127"></a>fully remove the twine. A roast of +four to five pounds will bake in about two hours. For a gravy, skim +off some of the fat if there is too much in the drippings; dredge +in some flour, stir until brown, add some hot water if necessary; +boil a few minutes, stir in such sweet herbs as fancied, and put in +a gravy boat. Serve with green peas and lemon jelly. Is very nice +sliced cold for lunch, and Worcestershire or Chili sauce forms a +fine relish.</p> +<br> +<p><b>ROAST FILLET OF VEAL.</b></p> +<p>Select a nice fillet, take out the bone, fill up the space with +stuffing, and also put a good layer under the fat. Truss it of a +good shape by drawing the fat round and tie it up with tape. Cook +it rather moderately at first, and baste with butter. It should +have careful attention and frequent basting, that the fat may not +burn. Roast from three to four hours, according to the size. After +it is dished pour melted butter over it; serve with ham or bacon, +and fresh cucumbers if in season. Veal, like all other meat, should +be well washed in cold water before cooking and wiped thoroughly +dry with a clean cloth. Cold fillet of veal is very good stewed +with tomatoes and an onion or two.</p> +<p>In roasting veal, care must be taken that it is not at first +placed in too hot an oven; the fat of a loin, one of the most +delicate joints of veal, should be covered with greased paper; a +fillet, also, should have on the caul until nearly done enough.</p> +<br> +<p><b>BOILED FILLET OF VEAL.</b></p> +<p>Choose a small, delicate fillet; prepare as for roasting, or +stuff it with an oyster force meat; after having washed it +thoroughly, cover it with water and let it boil very gently three +and a half or four hours, keeping it well skimmed. Send it to the +table with a rich white sauce, or, if stuffed with oysters, a +tureen of oyster sauce. Garnish with stewed celery and slices of +bacon. A boiled tongue should be served with it.</p> +<br> +<p><b>VEAL PUDDING.</b></p> +<p>Cut about two pounds of lean veal into small collops a quarter +of an inch in thickness; put a piece of butter the size of an egg +into a very clean frying pan to melt; then lay in the veal and a +few slices of bacon, a small sprig of thyme and a seasoning of +pepper and salt; place <span class='pagenum'>[Pg +128]</span><a name='Page_128' id="Page_128"></a>the pan over a slow +fire for about ten minutes, then add two or three spoonfuls of warm +water. Just boil it up and then let it stand to cool. Line a +pudding-dish with a good suet crust, lay in the veal and bacon, +pour the gravy over it; roll out a piece of paste to form a lid, +place it over, press it close with the thumb, tie the basin in a +pudding cloth and put it into a saucepan of boiling water, keeping +continually boiling until done, or about one hour.</p> +<br> +<p><b>FRIED VEAL CUTLETS.</b></p> +<p>Put into a frying pan two or three tablespoonfuls of lard or +beef drippings. When boiling hot lay in the cutlets, well seasoned +with salt and pepper and dredged with flour. Brown nicely on both +sides, then remove the meat, and if you have more grease than is +necessary for the gravy put it aside for further use. Reserve a +tablespoonful or more and rub into it a tablespoonful of flour, +with the back of the spoon, until it is a smooth, rich brown color; +then add gradually a cup of <i>cold water</i> and season with +pepper and salt. When the gravy is boiled up well return the meat +to the pan and gravy. Cover it closely and allow it to stew gently +on the back of the range for fifteen minutes. This softens the +meat, and with this gravy it makes a nice breakfast dish.</p> +<p>Another mode is to simply fry the cutlets, and afterwards +turning off some of the grease they were fried in and then adding +to that left in the pan a few drops of hot water, turning the whole +over the fried chops.</p> +<br> +<p><b>FRIED VEAL CHOPS. (Plain.)</b></p> +<p>Sprinkle over them salt and pepper, then dip them in beaten egg +and cracker crumbs, and fry in drippings, or hot lard and butter +mixed. If you wish a gravy with them, add a tablespoonful of flour +to the gravy they were fried in and turn in cream or milk; season +to taste with salt and pepper. Boil up and serve hot with the gravy +in separate dish. This dish is very fine accompanied with a few +sound fresh tomatoes, sliced and fried in the same grease the +cutlets were, and all dished on the same platter.</p> +<br> +<p><b>VEAL COLLOPS.</b></p> +<p>Cut veal from the leg or other lean part into pieces the size of +an oyster. Season with pepper, salt and a little mace; rub some +over <span class='pagenum'>[Pg 129]</span><a name='Page_129' id= +"Page_129"></a>each piece; dip in egg, then into cracker crumbs and +fry. They both look and taste like oysters.</p> +<br> +<p><b>VEAL OLIVES.</b></p> +<p>Cut up a slice of a fillet of veal, about half an inch thick, +into squares of three inches. Mix up a little salt pork, chopped +with bread crumbs, one onion, a little pepper, salt, sweet +marjoram, and one egg well beaten; put this mixture upon the pieces +of veal, fastening the four corners together with little bird +skewers; lay them in a pan with sufficient veal gravy or light +stock to cover the bottom of the pan, dredge with flour and set in +a hot oven. When browned on top, put a small bit of butter on each, +and let them remain until quite tender, which will take twenty +minutes. Serve with horse-radish.</p> +<br> +<p><b>VEAL CHEESE.</b></p> +<p>Prepare equal quantities of boiled sliced veal and smoked +tongue. Pound the slices separately in a mortar, moistening with +butter as you proceed; then pack it in a jar or pail, mixing it in +alternate layers; first the tongue and then the veal, so that when +cut it will look variegated. Press it down hard and pour melted +butter over the top. Keep it well covered and in a dry place. Nice +for sandwiches, or sliced cold for lunch.</p> +<br> +<p><b>VEAL CROQUETTES.</b></p> +<p>Mince a coffee cup of cold veal in a chopping bowl, adding a +little cold ham and two or three slices of onion, a pinch of mace, +powdered parsley and pepper, some salt. Let a pint of milk or cream +come to the boiling point, then add a tablespoonful of cold butter, +then the above mixture. Beat up two eggs and mix with a teaspoonful +of cornstarch or flour, and add to the rest; cook it all about ten +minutes, stirring with care. Remove from the fire, and spread it on +a platter, roll it into balls, when cooled flatten each; dip them +in egg and bread crumbs, and fry in a wire basket, dipped in hot +lard.</p> +<br> +<p><b>BROILED VEAL CUTLETS. (Fine.)</b></p> +<p>Two or three pounds of veal cutlets, egg and bread crumbs, two +tablespoonfuls of minced savory herbs, salt and pepper to taste, a +little grated nutmeg.</p> +<p>Cut the cutlets about three-quarters of an inch in thickness; +flatten them, and brush them over with the yolk of an egg; dip them +into <span class='pagenum'>[Pg 130]</span><a name='Page_130' id= +"Page_130"></a>bread crumbs and minced herbs, season with pepper +and salt, and fold each cutlet in a piece of white letter paper +well buttered; twist the ends, and broil over a clear fire; when +done remove the paper. Cooked this way, they retain all the +flavor.</p> +<br> +<p><b>VEAL POT-PIE.</b></p> +<p>Procure a nice breast or brisket of veal, well jointed, put the +pieces into the pot with one quart of water to every five pounds of +meat; put the pot over a slow fire; just before it comes to a boil, +skim it well and pour in a teacupful of cold water; then turn over +the meat in order that all the scum may rise; remove all the scum, +boil quite hard, season with pepper and salt to your taste, always +remembering that the crust will take up part of the seasoning; when +this is done cut off your crust in pieces of equal size, but do not +roll or mould them; lay them on top of the meat, so as to cover it; +put the lid on the pot closely, let the whole boil slowly one hour. +If the lid does not fit the pot closely, wrap a cloth around it, in +order that no steam shall escape; and by no means allow the pot to +<i>stop boiling</i>.</p> +<p>The crust for pot-pie should be raised with yeast. To three +pints of flour add two ounces of butter, a little salt, and wet +with milk sufficient to make a soft dough; knead it well and set it +away to rise; when quite light, mould and knead it again, and let +it stand, in winter, one hour, in summer, one-half hour, when it +will be ready to cut.</p> +<p>In summer you had better add one-half a teaspoonful of soda when +you knead it the second time, or you may wet it with water and add +another bit of butter.</p> +<br> +<p><b>VEAL PIE.</b></p> +<p>Cut the veal into rather small pieces or slices, put it in a +stewpan with hot water to cover it; add to it a tablespoonful of +salt and set it over the fire; take off the scum as it rises; when +the meat is tender turn it into a dish to cool; take out all the +small bones, butter a tin or earthen basin or pudding-pan, line it +with pie paste, lay some of the parboiled meat in to half fill it; +put bits of butter in the size of a hickory nut all over the meat; +shake pepper over, dredge wheat flour over until it looks white, +then fill it nearly to the top with some of the water in which the +meat was boiled; roll a cover for the top of the crust, puff-paste +it, giving it two or three turns, and roll it to nearly half +<span class='pagenum'>[Pg 131]</span><a name='Page_131' id= +"Page_131"></a>an inch thickness; cut a slit in the centre and make +several small incisions on either side of it, put the crust on, +trim the edges neatly with a knife; bake one hour in a quick oven. +A breast of veal will make two two-quart basin pies; half a pound +of nice corned pork, cut in thin slices and parboiled with the +meat, will make it very nice, and very little, if any, butter will +be required for the pie; when pork is used not other salt will be +necessary. Many are fond of thin slices of sweet ham cooked with +the veal for pie.</p> +<br> +<p><b>VEAL STEW.</b></p> +<p>Cut up two or three pounds of veal into pieces three inches long +and one thick. Wash it, put it into your stewpan with two quarts of +water, let it boil, skim it well, and when all the scum is removed, +add pepper and salt to your taste, and a small piece of butter; +pare and cut in halves twelve small Irish potatoes, put them into +the stewpan; when it boils, have ready a batter made with two eggs, +two spoonfuls of cream or milk, a little salt, and flour enough to +make it a little thicker than for pancakes; drop this into the +stew, a spoonful at a time, while it is boiling; when all is in, +cover the pan closely so that no steam can escape; let it boil +twenty minutes and serve in a deep dish.</p> +<br> +<p><b>VEAL LOAF.</b></p> +<p>Three pounds of raw veal chopped very fine, butter the size of +an egg, three eggs, three tablespoonfuls of cream or milk; if milk +use a small piece of butter; mix the eggs and cream together; mix +with the veal four pounded crackers, one teaspoonful of black +pepper, one large tablespoonful salt, one large tablespoonful of +sage; mix well together and form into a loaf. Bake two and one-half +hours, basting with butter and water while baking. Serve cut in +thin slices.</p> +<br> +<p><b>VEAL FOR LUNCH.</b></p> +<p>Butter a good-sized bowl, and line it with thin slices of +hard-boiled eggs; have veal and ham both in very thin slices; +place, in the bowl a layer of veal, with pepper and salt, then a +layer of ham, omitting the salt, then a layer of veal, and so on, +alternating with veal and ham, until the bowl is filled; make a +paste of flour and water as stiff as it can be rolled out; cover +the contents of the bowl with the paste, and over this tie a double +cotton cloth; put the bowl into a saucepan, <span class= +'pagenum'>[Pg 132]</span><a name='Page_132' id="Page_132"></a>or +other vessel, with water just up to the rim of the bowl, and boil +three hours; then take it from the fire, remove the cloth and +paste, and let it stand until the next day, when it may be turned +out and served in very thin slices. An excellent lunch in +traveling.</p> +<br> +<p><b>VEAL PATTIES.</b></p> +<p>Cut portions of the neck or breast of veal into small pieces, +and, with a little salt pork cut fine, stew gently for ten or +fifteen minutes; season with pepper and salt, and a small piece of +celery chopped coarsely, also of the yellow top, picked (not +chopped) up; stir in a paste made of a tablespoonful of flour, the +yolk of one egg, and milk to form a thin batter; let all come to a +boil, and it is ready for the patties. Make the patties of a light, +flaky crust, as for tarts, cut round, the size of a small +sauceplate; the centre of each, for about three inches, cut half +way through, to be raised and serve as a cover. Put a spoonful of +the stew in each crust, lay on the top and serve. Stewed oysters or +lamb may be used in place of veal.</p> +<br> +<p><b>BRAISED VEAL.</b></p> +<p>Take a piece of the shoulder weighing about five pounds. Have +the bone removed and tie up the meat to make it firm. Put a piece +of butter the size of half an egg, together with a few shavings of +onion, into a kettle or stone crock and let it get hot. Salt and +pepper the veal and put it into the kettle, cover it tightly and +put it over a medium fire until the meat is brown on both sides, +turning it occasionally. Then set the kettle back on the stove, +where it will simmer slowly for about two hours and a half. Before +setting the meat back on the stove, see if the juice of the meat +together with the butter do not make gravy enough, and if not, put +in about two tablespoonfuls of hot water. When the gravy is cold it +will be like jelly. It can be served hot with the hot meat, or cold +with the cold meat.</p> +<br> +<p><b>BAKED CALF'S HEAD.</b></p> +<p>Boil a calf's head (after having cleaned it) until tender, then +split it in two, and keep the best half (bone it if you like); cut +the meat from the other in uniform pieces, the size of an oyster; +put bits of butter, the size of a nutmeg, all over the best half of +the head; sprinkle pepper over it, and dredge on flour until it +looks white, then set it on <span class='pagenum'>[Pg +133]</span><a name='Page_133' id="Page_133"></a>a trivet or muffin +rings in a dripping-pan; put a cup of water into the pan, and set +it in a hot oven; turn it that it may brown evenly; baste once or +twice. Whilst this is doing, dip the prepared pieces of the head in +wheat flour or batter, and fry in hot lard or beef drippings a +delicate brown; season with pepper and salt and slices of lemon, if +liked. When the roast is done put it on a hot dish, lay the fried +pieces around it, and cover it with a tin cover; put the gravy from +the dripping-pan into the pan in which the pieces were fried, with +the slices of lemon, and a tablespoonful of browned flour, and, if +necessary, a little hot water. Let it boil up once, and strain it +into a gravy boat, and serve with the meat.</p> +<br> +<p><b>CALF'S HEAD CHEESE.</b></p> +<p>Boil a calf's head in water enough to cover it, until the meat +leaves the bones; then take it with a skimmer into a wooden bowl or +tray; take from it every particle of bone; chop it small; season +with pepper and salt, a heaping tablespoonful of salt and a +teaspoonful of pepper will be sufficient; if liked, add a +tablespoonful of finely chopped sweet herbs; lay in a cloth in a +colander, put the minced meat into it, then fold the cloth closely +over it, lay a plate over, and on it a gentle weight. When cold it +may be sliced thin for supper or sandwiches. Spread each slice with +made mustard.</p> +<br> +<p><b>BRAIN CUTLETS.</b></p> +<p>Well wash the brains and soak them in cold water until white. +Parboil them until tender in a small saucepan for about a quarter +of an hour; then thoroughly drain them and place them on a board. +Divide them into small pieces with a knife. Dip each piece into +flour, and then roll them in egg and bread crumbs, and fry them in +butter or well-clarified drippings. Serve very hot with gravy. +Another way of doing brains is to prepare them as above, and then +stew them gently in rich stock, like stewed sweetbreads. They are +also nice plainly boiled and served with parsley and butter +sauce.</p> +<br> +<p><b>CALFS HEAD BOILED.</b></p> +<p>Put the head into boiling water and let it remain about five +minutes; take it out, hold it by the ear, and with the back of the +knife scrape off the hair (should it not come off easily dip the +head again <span class='pagenum'>[Pg 134]</span><a name='Page_134' +id="Page_134"></a>in boiling water.) When perfectly clean take out +the eyes, cut off the ears and remove the brain, which soak for an +hour in warm water. Put the head to soak in hot water a few minutes +to make it look white, and then have ready a stewpan, into which +lay the head; cover it with cold water and bring it gradually to +boil. Remove the scum and add a little salt, which increases it and +causes it to rise to the top. Simmer it very gently from two and a +half to three hours, or until the bones will slip out easily, and +when nearly done, boil the brains fifteen or twenty minutes; skin +and chop them (not too finely), add a tablespoonful of minced +parsley which has been previously scalded; also a pinch of pepper, +salt; then stir into this four tablespoonfuls of melted butter; set +it on the back of the range to keep it hot. When the head is done, +take it up and drain very dry. Score the top and rub it over with +melted butter; dredge it with flour and set it in the oven to +brown.</p> +<p>When you serve the head, have it accompanied with a gravy boat +of melted butter and minced parsley.</p> +<br> +<p><b>CALF'S LIVER AND BACON.</b></p> +<p>Slice the liver a quarter of an inch thick; pour hot water over +it and let it remain for a few minutes to clear it from blood; then +dry it in a cloth. Take a pound of bacon, or as much as you +require, and cut the same number of thin slices as you have of +liver; fry the bacon to a nice crisp; take it out and keep it hot; +then fry the liver in the same pan, having first seasoned it with +pepper and salt and dredged in a little flour; lay it in the hot +bacon fat and fry it a nice brown. Serve it with a slice of bacon +on the top of each slice of liver.</p> +<p>If you wish a gravy with it, pour off most of the fat from the +frying pan, put in about two ounces of butter, a tablespoonful of +flour well rubbed in, add a cup of water, salt and pepper, give it +one boil and serve in a gravy boat.</p> +<p><i>Another Way.</i>—Cut the liver in nice thin slices, +pour boiling water over it and let it stand about five minutes; +then drain and put in a dripping-pan with three or four thin slices +of salt pork or bacon; pepper and salt and put in the oven, letting +it cook until thoroughly done, then serve with a cream or milk +gravy poured over it.</p> +<p>Calf's liver and bacon are very good broiled after cutting each +in thin slices. Season with butter, pepper and salt.</p> +<br> +<span class='pagenum'>[Pg 135]</span><a name='Page_135' id= +"Page_135"></a> +<p><b>CROQUETTES OF SWEETBREADS.</b></p> +<p>Take four veal sweetbreads, soak them for an hour in cold salted +water, first removing the pipes and membranes; then put them into +boiling salted water with a tablespoonful of vinegar, and cook them +twenty minutes, then drop them again into cold water to harden. Now +remove them, chop them very fine, almost to a paste. Season with +salt, pepper and a teaspoonful of grated onion; add the beaten +yolks of three raw eggs, one tablespoonful of butter, half a cupful +of cream, and sufficient fine cracker crumbs to make stiff enough +to roll out into little balls or cork-shaped croquettes. Have ready +a frying kettle half full of fat over the fire, a dish containing +three smoothly beaten eggs, a large platter of cracker dust; wet +the hands with cold water and make the mixture in shape; afterwards +rolling them in the cracker dust, then into the beaten egg, and +again in the cracker dust; smooth them on the outside and drop them +carefully in the hot fat. When the croquettes are fried a nice +golden brown, put them on a brown paper a moment to free them from +grease. Serve hot with sliced lemon or parsley.</p> +<br> +<p><b>SWEETBREADS.</b></p> +<p>There are two in a calf, which are considered delicacies. Select +the largest. The color should be clear and a shade darker than the +fat. Before cooking in any manner let them lie for half an hour in +tepid water; then throw into hot water to whiten and harden, after +which draw off the outer casing, remove the little pipes, and cut +into thin slices. They should always be thoroughly cooked.</p> +<br> +<p><b>FRIED SWEETBREADS.</b></p> +<p>After preparing them as above they are put into hot fat and +butter, and fried the same as lamb chops, also broiled the same, +first rolling them in egg and cracker crumbs.</p> +<br> +<p><b>BAKED SWEETBREADS.</b></p> +<p>Three sweetbreads, egg and bread crumbs, oiled butter, three +slices of toast, brown gravy.</p> +<p>Choose large, white sweetbreads, put them into warm water to +draw out the blood, and to improve their color; let them remain for +rather more than one hour; then put them into boiling water, and +allow them to simmer for about ten minutes which renders them firm. +Take <span class='pagenum'>[Pg 136]</span><a name='Page_136' id= +"Page_136"></a>them up, drain them, brush over the egg, sprinkle +with bread crumbs; dip them in egg again, and then into more bread +crumbs. Drop on them a little oiled butter, and put the sweetbreads +into a moderately heated oven, and let them bake for nearly +three-quarters of an hour. Make three pieces of toast; place the +sweetbreads on the toast, and pour round, but not over, them a good +brown gravy.</p> +<br> +<p><b>FRICASSEED SWEETBREADS.</b></p> +<p>If they are uncooked, cut into thin slices, let them simmer in a +rich gravy for three-quarters of an hour, add a well-beaten egg, +two tablespoonfuls of cream and a tablespoonful of chopped parsley; +stir all together for a few minutes and serve immediately.</p> +<hr style='width: 45%;'> +<br> +<h2>MUTTON AND LAMB.</h2> +<p><b>ROAST MUTTON.</b></p> +<p>The pieces mostly used for roasting are the hind-quarter of the +sheep, called the loin and leg, the fore-quarter, the shoulder, +also the chine or saddle, which is the two loins together. Every +part should be trimmed off that cannot be eaten; then wash well and +dry with a clean cloth; lay it in your dripping-pan and put in a +little water to baste it with at first; then afterward with its own +gravy. Allow, in roasting, about twelve minutes to the pound; that +is, if your fire is strong, which it should be. It should not be +salted at first, as that tends to harden it, and draws out too much +of the blood or juices; but salt soon after it begins to roast +well. If there is danger of its browning too fast, cover it with a +sheet of white paper. Baste it often, and about a quarter of an +hour before you think it will be done dredge the meat very lightly +with flour and baste it with butter. Skim the gravy well and +thicken very slightly with brown flour. Serve with currant jelly or +other tart sauce.</p> +<br> +<p><b>BONED LEG OF MUTTON ROASTED.</b></p> +<p>Take the bone out of a small leg of mutton, without spoiling the +skin if possible, then cut off most of the fat. Fill the hole +whence the bone was taken with a stuffing made the same as for +fowls, adding to <span class='pagenum'>[Pg 137]</span><a name= +'Page_137' id="Page_137"></a>it part of an onion finely minced. Sew +the leg up underneath to prevent the dressing or stuffing from +falling out. Bind and tie it up compactly; put it in a roasting +pan, turn in a cup of hot water and place it in a moderately hot +oven, basting it occasionally. When partly cooked season with salt +and pepper. When thoroughly cooked, remove and place the leg on a +warm platter; skim the grease from the top of the drippings, add a +cup of water and thicken with a spoonful of dissolved flour. Send +the gravy to the table in a gravy dish, also a dish of currant +jelly.</p> +<br> +<p><b>BOILED LEG OF MUTTON.</b></p> +<p>To prepare a leg of mutton for boiling, wash it clean, cut a +small piece off the shank bone, and trim the knuckle. Put it into a +pot with water enough to cover it, and boil gently from two to +three hours, skimming well. Then take it from the fire, and keeping +the pot well covered, let it finish by remaining in the steam for +ten or fifteen minutes. Serve it up with a sauce boat of melted +butter, into which a teacupful of capers or nasturtiums have been +stirred. If the broth is to be used for soup, put in a little salt +while boiling; if not, salt it well when partly done, and boil the +meat in a cloth.</p> +<br> +<p><b>BRAISED LEG OF MUTTON.</b></p> +<p>This recipe can be varied either by preparing the leg with a +stuffing, placed in the cavity after having the bone removed, or +cooking it without. Having lined the bottom of a thick iron kettle +or stewpan with a few thin slices of bacon, put over the bacon four +carrots, three onions, a bunch of savory herbs; then over these +place the leg of mutton. Cover the whole with a few more slices of +bacon, then pour over half a pint of water. Cover with a tight +cover and stew very gently for four hours, basting the leg +occasionally with its own liquor, and seasoning it with salt and +pepper as soon as it begins to be tender. When cooked strain the +gravy, thicken with a spoonful of flour (it should be quite brown), +pour some of it over the meat and send the remainder to the table +in a tureen, to be served with the mutton when carved. Garnish the +dish around the leg with potatoes cut in the shape of olives and +fried a light brown in butter.</p> +<br> +<span class='pagenum'>[Pg 138]</span><a name='Page_138' id= +"Page_138"></a> +<p><b>LEG OF MUTTON Á LA VENISON.</b></p> +<p>Remove all the rough fat from the mutton and lay it in a deep +earthen dish; rub into it thoroughly the following: One +tablespoonful of salt, one each of celery-salt, brown sugar, black +pepper, English mustard, allspice, and some sweet herbs, all +powdered and mixed; after which pour over it slowly a teacup of +good vinegar, cover tightly, and set in a cool place four or five +days, turning it and basting often with the liquid each day. To +cook, put in a kettle a quart of boiling water, place over it an +inverted shallow pan, and on it lay the meat just as removed from +the pickle; cover the kettle tightly and stew for four hours. Do +not lat the water touch the meat. Add a cup of hot water to the +pickle remaining and baste with it. When done, thicken the liquid +with flour and strain through a fine sieve, to serve with the meat; +also a relish of currant jelly, the dame as for venison.</p> +<p>This is a fine dish when the directions are faithfully +followed.</p> +<br> +<p><b>STEAMED LEG OF MUTTON.</b></p> +<p>Wash and put the leg in a steamer and cook it until tender, then +place in a roasting pan, salt and dredge well with flour and set it +in a hot oven until nicely browned; the water that remains in the +bottom of the steamer may be used for soup. Serve with currant +jelly.</p> +<br> +<p><b>HASHED MUTTON.</b></p> +<p>Cut into small pieces the lean of some cold mutton that has been +underdone, and season it with pepper and salt. Take the bones and +other trimmings, put them in a sauce-pan with as much water as will +cover them, and some sliced onions, and let them stew till you have +drawn from them a good gravy. Having skimmed it well, strain the +gravy into a stew-pan, and put the mutton into it. Have +ready-boiled some carrots, turnips, potatoes and onions. Slice them +and add to the meat and gravy. Set the pan on the fire and let it +simmer till the meat is warmed through, but do not allow it to +boil, as it has been once cooked already. Cover the bottom of the +dish with slices of buttered toast. Lay the meat and vegetables +upon it, and pour over them the gravy.</p> +<p>Tomatoes will be found an improvement.</p> +<p>If green peas or Lima beans are in season, you may boil them and +put them to the hashed mutton, leaving out the other vegetables, or +serving them up separately.</p> +<br> +<span class='pagenum'>[Pg 139]</span><a name='Page_139' id= +"Page_139"></a> +<p><b>BROILED MUTTON CHOPS.</b></p> +<p>Loin of mutton, pepper and salt, a small piece of butter. Cut +the chops from a tenderloin of mutton, remove a portion of the fat, +and trim them into a nice shape; slightly beat and level them; +place the gridiron over a bright clear fire, rub the bars with a +little fat, and lay on the chops. While broiling frequently turn +them, and in about eight minutes they will be done. Season with +pepper and salt, dish them on a very hot dish, rub a small piece of +butter on each chop, and serve very hot and expeditiously. Nice +with tomato sauce poured over them.</p> +<br> +<p><b>FRIED MUTTON CHOPS. NO. 1.</b></p> +<p>Put in a frying-pan a tablespoonful of cold lard and butter +mixed; have some fine mutton chops without much fat; trim off the +skin. Dip into wheat flour, or rolled cracker, and beaten egg, then +lay them into the hot grease, sprinkle with salt and pepper, fry on +both sides a fine brown. When dine, take them up and place on a hot +dish. If you wish a made gravy, turn off the superfluous grease, if +any. stir into the hot gravy remaining a heaping spoonful of cold +water or milk; season with pepper and salt, let it boil up thick. +You can serve it in a separate dish or pour it over the chops. +Tomato sauce is considered fine, turned over a dish of hot fried or +broiled chops.</p> +<br> +<p><b>FRIED MUTTON CHOPS. NO. 2.</b></p> +<p>Prepare the chops by trimming off all extra fat and skin, season +them with salt and pepper; dip each chop in beaten egg, then in +rolled cracker or bread-crumbs; dip again in the egg and crumbs, +and so on until they are well coated with the crumb. Have ready a +deep spider containing a pound or more of lard, hot enough to fry +crullers. Drop into this hot lard the chops, frying only a few at a +time, as too many cool the fat. Fry them brown, and serve them up +hot and dry, on a warm platter.</p> +<br> +<span class='pagenum'>[Pg 140]</span><a name='Page_140' id= +"Page_140"></a> +<p><b>MUTTON CUTLETS. (Baked.)</b></p> +<p>Prepare them the same as for frying, lay them in a dripping-pan +with a <i>very</i> little water at the bottom. Bake quickly, and +baste often with butter and water. Make a little brown gravy and +turn over them when they are served.</p> +<br> +<p><b>BAKED MUTTON CHOPS AND POTATOES.</b></p> +<p>Wash and peel some good potatoes and cut them into slices the +thickness of a penny-piece. The quantity of potatoes must, of +course, be decided according to the number of persons to whom they +have to be served; but it is a safe plan to allow two, or even +three, potatoes for each person. After the potatoes are sliced, +wash them in two or three waters to thoroughly cleanse them, then +arrange them neatly (in layers) in a brown stone dish proper for +baking purposes. Sprinkle a little salt and pepper between each +layer, and add a sufficient quantity of cold water to prevent their +burning. Place the dish in a very hot oven—oil the top +shelf—so as to brown the potatoes in a few minutes. Have +ready some nice loin chops (say one—for each person); trim +off most of the fat; make them into a neat round shape by putting a +small skewer through each. When the potatoes are nicely browned, +remove the dish from the oven, and place the chops on the top. Add +a little more salt and pepper, and water if required, and return +the dish to a cooler part of the oven, where it may be allowed to +remain until sufficiently cooked, which will be in about +three-quarters of an hour. When the upper sides of the chops are a +nice crisp brown, turn them over so as to brown the other side +also. If, in the cooking, the potatoes appear to be getting too +dry, a little more water may be gently poured in at one corner of +the dish, only care must be taken to see that the water is hot this +time—not cold as at first. The dish in which the chops and +potatoes are baked must be as neat looking as possible, as it has +to be sent to the table; turning the potatoes out would, of course, +spoil their appearance. Those who have never tasted this dish have +no idea how delightful it is. While the chops are baking the gravy +drips from them among the potatoes, rendering the whole most +delicious.</p> +<br> +<p><b>MUTTONETTES.</b></p> +<p>Cut from a leg of mutton slices about half an inch thick. On +each slice lay a spoonful of stuffing made with bread crumbs, +beaten <span class='pagenum'>[Pg 141]</span><a name='Page_141' id= +"Page_141"></a>egg, butter, salt, pepper, sage and summer savory. +Roll up the slices, pinning with little skewers or small wooden +toothpicks to keep the dressing in. Put a little butter and water +in a baking-pan with the muttonettes, and cook in hot oven +three-quarters of an hour. Baste often, and when done thicken the +gravy, pour over the meat, garnish with parsley, and serve on hot +platter.</p> +<br> +<p><b>IRISH STEW.</b></p> +<p>Time about two hours. Two and a half pounds of chops, eight +potatoes, four turnips, four small onions, nearly a quart of water. +Take some chops from loin of mutton, place them in stewpan in +alternate layers of sliced potatoes and chops; add turnips and +onions cut into pieces, pour in nearly a quart of cold water; cover +stewpan closely, let it stew gently till vegetables are ready to +mash and the greater part of the gravy is absorbed; then place in a +dish; serve it up hot.</p> +<br> +<p><b>MUTTON PUDDING.</b></p> +<p>Line a two-quart pudding basin with some beef suet paste; fill +the lining with thick mutton cutlets, slightly trimmed, or, if +preferred, with steaks cut from the leg; season with pepper and +salt some parsley, a little thyme and two slices of onion chopped +fine, and between each layer of meat, put some slices of potatoes. +When the pudding is filled, wet the edges of the paste around the +top of the basin, and cover with a piece of paste rolled out the +size of the basin. Fasten down the edge by bearing all around with +the thumb; and then with the thumb and forefinger twist the edges +of the paste over so as to give it a corded appearance. This +pudding can be set in a steamer and steamed, or boiled. The time +required for cooking is about three hours. When done, turn it out +carefully on a platter and serve with a rich gravy under it.</p> +<p>This is a very good recipe for cooking small birds.</p> +<br> +<p><b>SCRAMBLED MUTTON.</b></p> +<p>Two cups of chopped cold mutton, two tablespoonfuls of hot +water, and a piece of butter as large as an English walnut. When +the meat is hot, break in three eggs, and constantly stir until the +eggs begin to stiffen. Season with pepper and salt.</p> +<br> +<span class='pagenum'>[Pg 142]</span><a name='Page_142' id= +"Page_142"></a> +<p><b>SCALLOPED MUTTON AND TOMATOES.</b></p> +<p>Over the bottom of an earthen baking-dish place a layer of bread +crumbs, and over it alternate layers of cold roast mutton cut in +thin slices, and tomatoes peeled and sliced; season each with salt, +pepper and bits of butter, as laid in. The top layer should be of +tomatoes, spread over with bread crumbs. Bake three-quarters of an +hour, and serve immediately.</p> +<br> +<p><b>LAMB SWEETBREADS AND TOMATO SAUCE.</b></p> +<p>Lamb sweetbreads are not always procurable, but a stroll through +the markets occasionally reveals a small lot of them, which can +invariably be had at a low price, owing to their excellence being +recognized by but few buyers. Wash them well in salted water and +parboil fifteen minutes; when cool, trim neatly and put them in a +pan with just butter enough to prevent their burning; toss them +about until a delicate color; season with salt and pepper and +serve, surrounded with tomato sauce. (See SAUCES.)</p> +<br> +<p><b>ROAST QUARTER OF LAMB.</b></p> +<p>Procure a nice hind-quarter, remove some of the fat that is +around the kidney, skewer the lower joint up to the fillet, place +it in a moderate oven, let it heat through slowly, then dredge it +with salt and flour; quicken the fire, put half a pint of water +into the dripping-pan, with a teaspoonful of salt. With this liquor +baste the meat occasionally; serve with lettuce, green peas and +mint sauce.</p> +<p>A quarter of lamb weighing seven or eight pounds will require +two hours to roast.</p> +<p>A breast of lamb roasted is very sweet and is considered by many +as preferable to hind-quarter. It requires nearly as long a time to +roast as the quarter, and should be served in the same manner.</p> +<p>Make the gravy from the drippings, thickened with flour.</p> +<p>The mint sauce is made as follows: Take fresh, young spearmint +leaves stripped from stems; wash and drain them or dry on a cloth, +chop very fine, put in a gravy tureen, and to three tablespoonfuls +of mint add two of finely powdered cut-loaf sugar; mix, and let it +stand a few minutes, then pour over it six tablespoonfuls good +cider or white-wine vinegar. The sauce should be made some time +before dinner, so that the flavor of the mint may be well +extracted.</p> +<br> +<span class='pagenum'>[Pg 143]</span><a name='Page_143' id= +"Page_143"></a> +<p><b>TO BROIL THE FORE-QUARTER OF LAMB.</b></p> +<p>Take off the shoulder and lay it upon the gridiron with the +breast; cut in two parts, to facilitate its cooking; put a tin +sheet on top of the meat, and a weight upon that; turn the meat +around frequently to prevent its burning; turn over as soon as +cooked on one side; renew the coals occasionally, that all parts +may cook alike; when done, season with butter, pepper and +salt—exactly like beefsteak. It takes some time to broil it +well; but when done it will be found to be equal to broiled +chicken, the flavor being more delicate than when cooked otherwise. +Serve with cream sauce, made as follows: Heat a tablespoonful of +butter in a saucepan, add a teaspoonful of flour and stir until +perfectly smooth; then add, slowly stirring in, a cup of cold milk; +let it boil up once, and season to taste with salt and pepper and a +teaspoonful of finely chopped fresh parsley. Serve in a gravy boat, +all hot.</p> +<br> +<p><b>LAMB STEW.</b></p> +<p>Cut up the lamb into small pieces (after removing all the fat) +say about two inches square. Wash it well and put it over the fire, +with just enough cold water to cover it well, and let it heat +gradually. It should stew gently until it is partly done; then add +a few thin slices of salt pork, one or two onions sliced up fine, +some pepper and salt if needed, and two or three raw potatoes cut +up into inch pieces. Cover it closely and stew until the meat is +tender. Drop in a few made dumplings, made like short biscuit, cut +out <i>very</i> small. Cook fifteen minutes longer. Thicken the +gravy with a little flour moistened with milk. Serve.</p> +<br> +<p><b>PRESSED LAMB.</b></p> +<p>The meat, either shoulder or leg, should be put to boil in the +morning with water just enough to cover it; when tender, season +with salt and pepper, then keep it over the fire until <i>very</i> +tender and the juice nearly boiled out. Remove it from the +fire-place in a wooden chopping bowl, season more if necessary, +chop it up like hash. Place it in a bread-pan, press out all the +juice, and put it in a cool place to harden. The pressing is +generally done by placing a dish over the meat and putting a +flat-iron upon that. Nice cut up cold into thin slices, and the +broth left from the meat would make a nice soup served with it, +adding vegetables and spices.</p> +<br> +<span class='pagenum'>[Pg 144]</span><a name='Page_144' id= +"Page_144"></a> +<p><b>CROQUETTES OF ODDS AND ENDS.</b></p> +<br> +<p>These are made of any scraps or bits of good food that happen to +be left from one or more meals, and in such small quantities that +they cannot be warmed up separately. As, for example, a couple of +spoonfuls of frizzled beef and cream, the lean meat of one mutton +chop, one spoonful of minced beef, two cold hard-boiled eggs, a +little cold chopped potato, a little mashed potato, a chick's leg, +all the gristle and hard outside taken from the meat. These things +well chopped and seasoned, mixed with one raw egg, a little flour +and butter, and boiling water; then made into round cakes, thick +like fish-balls and browned well with butter in a frying pan or on +a griddle.</p> +<p>Scraps of hash, cold rice, boiled oatmeal left from breakfast, +every kind of fresh meat, bits of salt tongue, bacon, pork or ham, +bits of poultry, and crumbs of bread may be used. They should be +put together with care, so as not to have them too dry to be +palatable, or too moist to cook in shape. Most housekeepers would +be surprised at the result, making an addition to the breakfast or +lunch table. Serve on small squares of buttered toast, and with +cold celery if in season.</p> +<br> +<p><b>PORK.</b></p> +<p>The best parts, and those usually used for roasting, are the +loin, the leg, the shoulder, the sparerib and chine. The hams, +shoulders and middlings are usually salted, pickled and smoked. +Pork requires more thorough cooking than most meats; if the least +underdone it is unwholesome.</p> +<p>To choose pork: If the rind is thick and tough, and cannot be +easily impressed with the finger, it is old; when fresh, it will +look cool and smooth, and only corn-fed pork is good; swill or +still-fed pork is unfit to cure. Fresh pork is in season from +October to April. When dressing or stuffing is used, there are more +or less herbs used for seasoning—sage, summer savory, thyme +and sweet marjoram; these can be found (in the dried, pulverized +form, put up in small, light packages) at most of the best +druggists; still those raised and gathered at home are considered +more fresh.</p> +<br> +<span class='pagenum'>[Pg 145]</span><a name='Page_145' id= +"Page_145"></a> +<p><b>ROAST PIG.</b></p> +<p>Prepare your dressing as for DRESSING FOR FOWLS, adding half an +onion, chopped fine; set it inside. Take a young pig about six +weeks old, wash it thoroughly inside and outside; and in another +water put a teaspoonful of baking soda, and rinse out the inside +again; wipe it dry with a fresh towel, salt the inside and stuff it +with the prepared dressing; making it full and plump, giving it its +original size and shape. Sew it up, place it in a kneeling posture +in the dripping-pan, tying the legs in proper position. Pour a +little hot salted water into the dripping-pan, baste with butter +and water a few times as the pig warms, afterwards with gravy from +the dripping-pan. When it begins to smoke all over rub it often +with a rag dipped in melted butter. This will keep the skin from +cracking and it still will be crisp. It will take from two to three +hours to roast. Make the gravy by skimming off most of the grease; +stir into that remaining in the pan a good tablespoonful of flour, +turn in water to make it the right consistency, season with pepper +and let all boil up once. Strain, and if you like wine in it, add +half a glass; turn it into a gravy boat. Place the pig upon a +large, hot platter, surrounded with parsley or celery tops; place a +green wreath around the neck, and a sprig of celery in its mouth. +In carving, cut off its head first; split down the back, take off +its hams and shoulders, and separate the ribs.</p> +<br> +<p><b>ROAST LOIN OF PORK.</b></p> +<p>Score the skin in strips about a quarter of an inch apart; place +it in a dripping-pan with a <i>very little</i> water under it; cook +it moderately at first, as a high heat hardens the rind before the +meat is heated through. If it is very lean, it should be rubbed +with fresh lard or butter when put into the pan. A stuffing might +be made of bread crumbs, chopped sage and onions, pepper and salt, +and baked separately on a pie dish; this method is better than +putting it in the meat, as many persons have a great aversion to +its flavor. A loin weighing about six pounds will roast in two +hours; allow more time if it should be very fat. Make a gravy with +flour stirred into the pork drippings. Serve with apple sauce and +pickles.</p> +<br> +<p><b>ROAST LEG OF PORK.</b></p> +<p>Choose a small leg of fine young pork; cut a slit in the knuckle +with a sharp knife, and fill the space with sage and onion chopped, +<span class='pagenum'>[Pg 146]</span><a name='Page_146' id= +"Page_146"></a>and a little pepper and salt. When half done, score +the skin in slices, but do not cut deeper than the outer rind. +Apple sauce and potatoes should be served with it. The gravy is to +be made the same way as for beef roast, by turning off all the +superfluous fat and adding a spoonful of flour stirred with a +little water; add water to make the right consistency. Serve in a +gravy boat.</p> +<br> +<p><b>BOILED LEG OF PORK.</b></p> +<p>For boiling, choose a small, compact, well-filled leg, and rub +it well with salt; let it remain in pickle for a week or ten days, +turning and rubbing it every day. An hour before dressing it put it +into cold water for an hour, which improves the color. If the pork +is purchased ready salted, ascertain how long the meat has been in +pickle and soak it accordingly. Put it into a boiling-pot, with +sufficient cold water to cover it, let it gradually come to a boil, +and remove the scum as it rises. Simmer it very gently until +tender, and do not allow it to boil fast, or the knuckle will fall +to pieces before the middle of the leg is done. Carrots, turnips or +parsnips may be boiled with the pork, some of which should be laid +around the dish as a garnish.</p> +<p><i>Time.</i>—A leg of pork weighing eight pounds, three +hours after the water boils, and to be simmered very gently.</p> +<br> +<p><b>FRESH PORK POT-PIE.</b></p> +<p>Boil a sparerib, after removing all the fat and cracking the +bones, until tender; remove the scum as it rises, and when tender +season with salt and pepper; half an hour before time for serving +the dinner thicken the gravy with a little flour. Have ready +another kettle, into which remove all the bones and most of the +gravy, leaving only sufficient to cover the pot half an inch above +the rim that rests on the stove; put in the crust, cover tight, and +boil steadily forty-five minutes. To prepare the crust, work into +light dough a <i>small</i> bit of butter, roll it out thin, cut it +in small, square cakes, and lay them on the moulding-board until +very light. No steam should possibly escape while the crust is +cooking, and by no means allow the pot to cease boiling.</p> +<br> +<p><b>ROAST SPARERIB.</b></p> +<p>Trim off the rough ends neatly, crack the ribs across the +middle, rub with salt and sprinkle with pepper, fold over, stuff +with turkey <span class='pagenum'>[Pg 147]</span><a name='Page_147' +id="Page_147"></a>dressing, sew up tightly, place in a dripping-pan +with a pint of water, baste frequently, turning over once so as to +bake both sides equally until a rich brown.</p> +<br> +<p><b>PORK TENDERLOINS.</b></p> +<p>The tenderloins are unlike any other part of the pork in flavor. +They may be either fried or broiled; the latter being drier, +require to be well-buttered before serving, which should be done on +a hot platter before the butter becomes oily. Fry them in a little +lard, turning them to have them cooked through; when done, remove, +and keep hot while making a gravy by dredging a little flour into +the hot fat; if not enough add a little butter or lard, stir until +browned, and add a little milk or cream, stir briskly, and pour +over the dish. A little Worcestershire sauce may be added to the +gravy if desired.</p> +<br> +<p><b>PORK CUTLETS.</b></p> +<p>Cut them from the leg, and remove the skin; trim them and beat +them, and sprinkle on salt and pepper. Prepare some beaten egg in a +pan, and on a flat dish a mixture of bread crumbs, minced onion and +sage. Put some lard or drippings into a frying pan over the fire, +and when it boils put in the cutlets, having dipped every one first +in the egg, and then in the seasoning. Fry them twenty or thirty +minutes, turning them often. After you have taken them out of the +frying pan, skim the gravy, dredge in a little flour, give it one +boil, and then pour it on the dish round the cutlets.</p> +<p>Have apple sauce to eat with them.</p> +<p>Pork cutlets prepared in this manner may be stewed instead of +being fried. Add to them a little water, and stew them slowly till +thoroughly done, keeping them closely covered, except when you +remove the lid to skim them.</p> +<br> +<p><b>PORK CHOPS AND FRIED APPLES.</b></p> +<p>Season the chops with salt and pepper and a little powdered +sage; dip them into bread crumbs. Fry about twenty minutes or until +they are done. Put them on a hot dish; pour off part of the gravy +into another pan to make a gravy to serve with them, if you choose. +Then fry apples which you have sliced about two-thirds of an inch +thick, cutting them around the apple so that the core is in +<span class='pagenum'>[Pg 148]</span><a name='Page_148' id= +"Page_148"></a>the centre of each piece; then cut out the core. +When they are browned on one side and partly cooked, turn them +carefully with a pancake turner, and finish cooking; dish around +the chops or on a separate dish.</p> +<br> +<p><b>FRIED PORK CHOPS.</b></p> +<p>Fry them the same as mutton chops. If a sausage flavor is liked, +sprinkle over them a little powdered sage or summer savory, pepper +and salt, and if a gravy is liked, skim off some of the fat in the +pan and stir in a spoonful of flour; stir it until free from lumps, +then season with pepper and salt and turn in a pint of sweet milk. +Boil up and serve in a gravy boat.</p> +<br> +<p><b>PORK PIE.</b></p> +<p>Make a good plain paste. Take from two and a half to three +pounds of the thick ends of a loin of pork, with very little fat on +it; cut into very thin slices three inches long by two inches wide; +put a layer at the bottom of a pie-dish. Wash and chop finely a +handful of parsley, also an onion. Sprinkle a small portion of +these over the pork, and a little pepper and salt. Add another +layer of pork, and over that some more of the seasoning, only be +sparing of the nutmeg. Continue this till the dish is full. Now +pour into the dish a cupful of stock or water, and a spoonful or +two of catsup. Put a little paste around the edge of the dish; put +on the cover and place the pie in a rather hot oven. When the paste +has risen and begins to take color, place the pie at the bottom of +the oven, with some paper over it, as it will require to be baked +at least two hours. Some prefer to cook the meat until partly done, +before putting into the crust.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<p><b>PORK POT-PIE.</b></p> +<p>Take pieces of ribs of lean salt pork, also a slice or two of +the fat of salt pork; scald it well with hot water so as to wash +out the briny taste. Put it into a kettle and cover it with cold +water, enough for the required want. Cover it and boil an hour, +season with pepper; then add half a dozen potatoes cut into +quarters. When it all commences to boil again, drop in dumplings +made from this recipe:—</p> +<p>One pint of sour or buttermilk, two eggs, well beaten, a +teaspoonful of salt, a level teaspoonful of soda; dissolve in a +spoonful of water as much flour as will make a very stiff batter. +Drop this into the kettle or broth by spoonfuls, and cook forty +minutes, closely covered.</p> +<br> +<span class='pagenum'>[Pg 149]</span><a name='Page_149' id= +"Page_149"></a> +<p><b>PORK AND BEANS. (Baked.)</b></p> +<p>Take two quarts of white beans, pick them over the night before, +put to soak in cold water; in the morning put them in fresh water +and let them scald, then turn off the water and put on more, hot; +put to cook with them a piece of salt pork, gashed, as much as +would make five or six slices; boil slowly till soft (not mashed), +then add a tablespoonful of molasses, half a teaspoonful of soda, +stir in well, put in a deep pan, and bake one hour and a half. If +you do not like to use pork, salt the beans when boiling, and add a +lump of butter when preparing them for the oven.</p> +<br> +<p><b>BOSTON PORK AND BEANS.</b></p> +<p>Pick over carefully a quart of small, white beans; let them soak +over night in cold water; in the morning wash and drain in another +water. Put on to boil in plenty of cold water with a piece of soda +the size of a bean; let them come to a boil, then drain again, +cover with water once more, and boil them fifteen minutes, or until +the skin of the beans will crack when taken out and blown upon. +Drain the beans again, put them into an earthen pot, adding a +tablespoonful of salt; cover with hot water, place in the centre a +pound of salt pork, first scalding it with hot water, and scoring +the rind across the top, a quarter of an inch apart to indicate +where the slices are to be cut. Place the pot in the oven, and bake +six hours or longer. Keep the oven a moderate heat; add hot water +from the tea-kettle as needed, on account of evaporation, to keep +the beans moist. When the meat becomes crisp and looks cooked, +remove it, as too long baking the pork destroys its solidity.</p> +<br> +<p><b>FRIED SALT PORK.</b></p> +<p>Cut in thin slices, and freshen in cold water, roll in flour, +and fry crisp. If required quickly pour boiling water over the +slices, let stand a few minutes, drain and roll in flour as before; +drain off most of the grease from the frying pan; stir in while hot +one or two tablespoonfuls of flour, about half a pint of milk, a +little pepper, and salt if over freshened; let it boil, and pour +into a gravy dish. A teaspoonful of finely-chopped parsley will add +pleasantly to the appearance of the gravy.</p> +<br> +<span class='pagenum'>[Pg 150]</span><a name='Page_150' id= +"Page_150"></a> +<p><b>GRILLED SALT PORK.</b></p> +<p>Take quite thin slices of the thick part of side pork, of a +clear white, and thinly streaked with lean; hold one on a toasting +fork before a brisk fire to grill; have at hand a dish of cold +water, in which immerse it frequently while cooking, to remove the +superfluous fat and render it more delicate. Put each slice as +cooked in a warm covered pan; when all are done, serve hot.</p> +<br> +<p><b>FRIED HAM AND EGGS.</b></p> +<p>Cut slices of ham quite thin, cut off the rind or skin, put them +into a hot frying pan, turning them often until crisp, taking care +not to burn the slices; three minutes will cook them well. Dish +them on a hot platter; then turn off the top of the grease, rinse +out the pan, and put back the clear grease to fry the eggs. Break +the eggs separately in a saucer, that in case a bad one should be +among them it may not mix with the rest. Slip each egg gently into +the frying pan. Do not turn them while they are frying, put keep +pouring some of the hot lard over them with a kitchen spoon; this +will do them sufficiently on the upper side. They will be done +enough in about three minutes; the white must retain its +transparency so that the yolk will be seen through it. When done +take them up with a tin slice; drain off the lard, and if any part +of the white is discolored or ragged, trim it off. Lay a fried egg +upon each slice of the ham, and send to table hot.</p> +<br> +<p><b>COLD BACON AND EGGS.</b></p> +<p>An economical way of using bacon and eggs that have been left +from a previous meal is to put them in a wooden bowl and chop them +quite fine, adding a little mashed or cold chopped potato, and a +little bacon gravy, if any was left. Mix and mould it into little +balls, roll in raw egg and cracker crumbs, and fry in a spider the +same as frying eggs; fry a light brown on both sides. Serve hot. +Very appetizing.</p> +<br> +<p><b>SCRAPPEL.</b></p> +<p>Scrappel is a most palatable dish. Take the head, heart and any +lean scraps of pork, and boil until the flesh slips easily from the +bones. Remove the fat, gristle and bones, then chop fine. Set the +liquor in which the meat was boiled aside until cold, take the cake +of fat from the surface and return to the fire. When it boils put +in the chopped <span class='pagenum'>[Pg 151]</span><a name= +'Page_151' id="Page_151"></a>meat and season well with pepper and +salt. Let it boil again, then thicken with corn meal as you would +in making ordinary corn meal mush, by letting it slip through the +fingers slowly to prevent lumps. Cook an hour, stirring constantly +at first, afterwards putting back on the range in a position to +boil gently. When done, pour into a long, square pan, not too deep, +and mould. In cold weather this can be kept several weeks. Cut into +slices when cold, and fried brown, as you do mush, is a cheap and +delicious breakfast dish.</p> +<br> +<p><b>TO BAKE A HAM. (Corned.)</b></p> +<p>Take a medium-sized ham and place it to soak for ten or twelve +hours. Then cut away the rusty part from underneath, wipe it dry, +and cover it rather thickly over with a paste made of flour and +water. Put it into an earthen dish, and set it in a moderately +heated oven. When done, take off the crust carefully, and peel off +the skin, put a frill of cut paper around the knuckle, and raspings +of bread over the fat of the ham, or serve it glazed and garnished +with cut vegetables. It will take about four or five hours to bake +it.</p> +<p>Cooked in this way the flavor is much finer than when +boiled.</p> +<br> +<p><b>PIGS' FEET PICKLED.</b></p> +<p>Take twelve pigs' feet, scrape and wash them clean, put them +into a saucepan with enough hot (not boiling) water to cover them. +When partly done, salt them. It requires four to five hours to boil +them soft. Pack them in a stone crock, and pour over them spiced +vinegar made hot. They will be ready to use in a day or two. If you +wish them for breakfast, split them, make a batter of two eggs, a +cup of milk, salt, a teaspoonful of butter, with flour enough to +make a thick batter; dip each piece in this and fry in hot lard. +Or, dip them in beaten egg and flour and fry. Souse is good eaten +cold or warm.</p> +<br> +<p><b>BOILED HAM.</b></p> +<p>First remove all dust and mold by wiping with a coarse cloth; +soak it for an hour in cold water, then wash it thoroughly. Cut +with a sharp knife the hardened surface from the base and butt of +the ham. Place it over the fire in <i>cold</i> water, and let it +come to a moderate boil, keeping it steadily at this point, +allowing it to cook twenty minutes for every pound of meat. A ham +weighing twelve pounds will require <span class='pagenum'>[Pg +152]</span><a name='Page_152' id="Page_152"></a>four hours to cook +properly, as underdone ham is very unwholesome. When the ham is to +be served hot, remove the skin by pealing it off, place it on a +platter, the fat side up, and dot the surface with spots of black +pepper. Stick in also some whole cloves.</p> +<p>If the ham is to be served cold, allow it to remain in the pot +until the water in which it was cooked becomes cold. This makes it +more juicy. Serve it in the same manner as when served hot.</p> +<br> +<p><b>BROILED HAM.</b></p> +<p>Cut your ham into thin slices, which should be a little less +than one quarter of an inch thick. Trim very closely the skin from +the upper side of each slice, and also trim off the outer edge +where the smoke has hardened the meat. If the ham is very salt lay +it in <i>cold</i> water for one hour before cooking, then wipe with +a dry cloth. Never soak ham in tepid or hot water, as it will +toughen the meat.</p> +<p>Broil over a brisk fire, turning the slices constantly. It will +require about five minutes, and should be served the last thing +directly from the gridiron, placed on a warm platter, with a little +butter and a sprinkle of pepper on the top of each slice. If ham or +bacon is allowed to stand by the fire after it has been broiled or +fried, it will speedily toughen, loosing all its grateful +juices.</p> +<p>Cold boiled ham is very nice for broiling, and many prefer it to +using the raw ham.</p> +<br> +<p><b>POTTED HAM.</b></p> +<p>To TWO pounds of lean ham allow one pound of fat, two +teaspoonfuls of powdered mace, half a nutmeg, grated, rather more +than half a teaspoonful of cayenne.</p> +<p><i>Mode.</i>—Mince the ham, fat and lean together, in the +above proportion, and pound it well in a mortar, seasoning it with +cayenne pepper, pounded mace and nutmeg; put the mixture into a +deep baking-dish, and bake for half an hour; then press it well +into a stone jar, fill up the jar with clarified lard, cover it +closely, and paste over it a piece of thick paper. If well +seasoned, it will keep a long time in winter, and will be found +very convenient for sandwiches, etc.</p> +<br> +<p><b>BOLOGNA SAUSAGE. (Cooked.)</b></p> +<p>Two POUNDS of lean pork, two pounds of lean veal, two pounds of +fresh lean beef, two pounds of fat salt pork, one pound of beef +suet, <span class='pagenum'>[Pg 153]</span><a name='Page_153' id= +"Page_153"></a>ten tablespoonfuls of powdered sage, one ounce each +of parsley, savory, marjoram and thyme mixed. Two teaspoonfuls of +cayenne pepper, the same of black, one grated nutmeg, one +teaspoonful of cloves, one minced onion, salt to taste. Chop or +grind the meat and suet; season, and stuff into beef skins; tie +these up, prick each in several places to allow the escape of +steam; put into hot, not boiling, water, and heat gradually to the +boiling point. Cook slowly for one hour; take out the skins and lay +them to dry in the sun, upon clean sweet straw or hay. Rub the +outside of the skins with oil or melted butter, and place in a +cool, dry cellar. If you wish to keep them more than a week, rub +ginger or pepper on the outside, then wash it off before using. +This is eaten without further cooking. Cut in round slices and lay +sliced lemons around the edge of the dish, as many like to squeeze +a few drops upon the sausage before eating. These are very nice +smoked like hams.</p> +<br> +<p><b>COUNTRY PORK SAUSAGES.</b></p> +<p>Six pounds lean fresh pork, three pounds of chine fat, three +tablespoonfuls of salt, two of black pepper, four tablespoonfuls of +pounded and sifted sage, two of summer savory. Chop the lean and +fat pork finely, mix the seasoning in with your hands, taste to see +that it has the right flavor, then put them into cases, either the +cleaned intestines of the hog, or make long, narrow bags of stout +muslin, large enough to contain each enough sausage for a family +dish. Fill these with the meat, dip in melted lard, and hang them +in a cool, dry, dark place. Some prefer to pack the meat in jars, +pouring melted lard over it, covering the top, to be taken out as +wanted and made into small round cakes with the hands, then fried +brown. Many like spices added to the seasoning—cloves, mace +and nutmeg. This is a matter of taste.</p> +<div class='right'><i>Marion Harland.</i></div> +<br> +<p><b>TO FRY SAUSAGES.</b></p> +<p>Put a small piece of lard or butter into the frying pan. Prick +the sausages with a fork, lay them in the melted grease, keep +moving them about, turning them frequently to prevent bursting; in +ten or twelve minutes they will be sufficiently browned and cooked. +Another sure way to prevent the cases from bursting is to cover +them with cold water and let it come to the boiling point; turn off +the water and fry them. Sausages are nicely cooked by putting them +in a baking-pan them in the oven, turning them once or twice. In +this <span class='pagenum'>[Pg 154]</span><a name='Page_154' id= +"Page_154"></a>way you avoid all smoke and disagreeable odor. A +pound will cook brown in ten minutes in a hot oven.</p> +<br> +<p><b>HEAD CHEESE.</b></p> +<p>Boil the forehead, ears and feet, and nice scraps trimmed from +the hams of a fresh pig, until the meat will almost drop from the +bones. Then separate the meat from the bones, put in a large +chopping-bowl, and season with pepper, salt, sage and summer +savory. Chop it rather coarsely; put it back in the same kettle it +was boiled in, with just enough of the liquor in which it was +boiled to prevent its burning; warm it through thoroughly, mixing +it well together. Now pour it into a strong muslin bag, press the +bag between two flat surfaces, with a heavy weight on top; when +cold and solid it can be cut in slices. Good cold, or warmed up in +vinegar.</p> +<br> +<p><b>TO CURE HAMS AND BACON. (A Prize Recipe.)</b></p> +<p>For each hundred pounds of hams, make a pickle of ten pounds of +salt, two pounds of brown sugar, two ounces of saltpetre, one ounce +of red pepper, and from four to four and a half gallons of water, +or just enough to cover the hams, after being packed in a +water-tight vessel, or enough salt to make a brine to float a fresh +egg high enough, that is to say, out of water. First rub the hams +with common salt and lay them into a tub. Take the above +ingredients, put them into a vessel over the fire, and heat it hot, +stirring it frequently; remove all the scum, allow it to boil ten +minutes, let it cool and pour over the meat. After laying in this +brine five or six weeks, take out, drain and wipe, and smoke from +two to three weeks. Small pieces of bacon may remain in this pickle +two weeks, which would be sufficient.</p> +<br> +<p><b>TO SMOKE HAMS AND FISH AT HOME.</b></p> +<p>Take an old hogshead, stop up all the crevices, and fix a place +to put a cross-stick near the bottom, to hang the article to be +smoked on. Next, in the side, cut a hole near the top, to introduce +an iron pan filled with hickory wood sawdust and small pieces of +green wood. Having turned the hogshead upside down, hang the +articles upon the cross-stick, introduce the iron pan in the +opening, and place a piece of red-hot iron in the pan, cover it +with sawdust, and all will be complete. Let a large ham remain ten +days, and keep up a good smoke. <span class='pagenum'>[Pg +155]</span><a name='Page_155' id="Page_155"></a>The best way for +keeping hams is to sew them in coarse cloths, white-washed on the +outside.</p> +<br> +<p><b>TO CURE ENGLISH BACON.</b></p> +<p>This process is called the "dry cure," and is considered far +preferable to the New England or Yankee style of putting prepared +brine or pickle over the meat. First the hog should not be too +large or too fat, weighing not over two hundred pounds, then after +it is dressed and cooled cut it up into proper pieces; allow to +every hundred pounds a mixture of four quarts of common salt, one +quarter of a pound of saltpetre and four pounds of sugar. Rub this +preparation thoroughly over and into each piece, then place them +into a tight tub or suitable cask; there will a brine form of +itself from the juices of the meat, enough at least to baste it +with, which should be done two or three times a week; turning each +piece every time.</p> +<p>In smoking this bacon, the sweetest flavor is derived from black +birch chips, but if these are not to be had, the next best wood is +hickory; the smoking with corn-cobs imparts a rank flavor to this +bacon, which is very distasteful to English people visiting this +country. It requires three weeks or a month to smoke this bacon +properly.</p> +<div class='right'><i>Berkshire Recipe.</i></div> +<br> +<p><b>TO TRY OUT LARD.</b></p> +<p>Skin the leaf lard carefully, cut it into small pieces, and put +it into a kettle or saucepan; pour in a cupful of water to prevent +burning; set it over the fire where it will melt slowly. Stir it +frequently and let it simmer until nothing remains but brown +scraps. Remove the scraps with a perforated skimmer, throw in a +little salt to settle the fat, and, when clear, strain through a +coarse cloth into jars. Remember to watch it constantly, stirring +it from the bottom until the salt is thrown in to settle it; then +set it back on the range until clear. If it scorches it gives it a +very bad flavor.</p> +<center><img src='images/155.png' width='200' height='55' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 156]</span><a name='Page_156' id= +"Page_156"></a> +<hr style='width: 65%;'> +<a name='SAUCES_AND_DRESSINGS' id="SAUCES_AND_DRESSINGS"></a> +<h2><b>SAUCES AND DRESSINGS.</b></h2> +<br> +<p><b>DRAWN BUTTER.</b></p> +<p>Melted butter is the foundation of most of the common sauces. +Have a covered saucepan for this purpose. One lined with porcelain +will be best. Take a quarter of a pound of the best fresh butter, +cut it up, and mix with it about one tablespoonful of flour. When +it is thoroughly mixed, put it into the saucepan, and add to it +half a teacupful of hot water. Cover the saucepan and set it in a +large tin pan of boiling water. Shake it round continually (always +moving it the same way) till it is entirely melted and begins to +simmer. Then let it rest till it boils up.</p> +<p>If you set it on too hot a fire it will be oily.</p> +<p>If the butter and flour are not well mixed, it will be +lumpy.</p> +<p>If you put in too much water, it will be thin and poor. All +these defects are to be carefully avoided.</p> +<p>In melting butter for sweet or pudding sauce, you may use milk +instead of water.</p> +<br> +<p><b>TARTARE SAUCE.</b></p> +<p>The raw yolks of two eggs, half a teacupful of pure olive oil, +three tablespoonfuls of vinegar, one of made mustard, one +teaspoonful of sugar, a quarter of a teaspoonful of pepper, one +teaspoonful of salt, one of onion juice, one tablespoonful of +chopped capers, one of chopped cucumber pickle. Put together the +same as mayonnaise dressing, adding the chopped ingredients the +last thing.</p> +<p>This sauce is good for fried or boiled fish, boiled tongue, fish +salad, and may be used with fried and broiled meats.</p> +<br> +<p><b>EGG SAUCE, OR WHITE SAUCE.</b></p> +<p>Mix two tablespoonfuls of sifted flour with half a teacup of +warm butter. Place over the fire a saucepan containing a pint of +sweet milk and a saltspoon of salt, and a dash of white pepper; +when it <span class='pagenum'>[Pg 157]</span><a name='Page_157' id= +"Page_157"></a>reaches the boiling point, add the butter and flour, +stirring briskly until it thickens and becomes like cream. Have +ready three cold hard-boiled eggs, sliced and chopped, add them to +the sauce; let them heat through thoroughly, and serve in a boat. +If you have plenty of cream, use it and omit the butter. By +omitting the eggs, you have the same as "White Sauce."</p> +<br> +<p><b>OYSTER SAUCE.</b></p> +<p>Take a pint of oysters and heat them in their own liquor long +enough to come to a boil, or until they begin to ruffle. Skim out +the oysters into a warm dish, put into the liquor a teacup of milk +or cream, two tablespoonfuls of cold butter, a pinch of cayenne and +salt; thicken with a tablespoonful of flour stirred to a paste, +boil up and then add the oysters.</p> +<p>Oyster sauce is used for fish, boiled turkey, chickens and +boiled white meats of most kinds.</p> +<br> +<p><b>LOBSTER SAUCE.</b></p> +<p>Put the coral and spawn of a boiled lobster into a mortar with a +tablespoonful of butter; pound it to a smooth mass, then rub it +through a sieve; melt nearly a quarter of a pound of sweet butter, +with a wine-glass of water or vinegar; add a teaspoonful of made +mustard, stir in the coral and spawn, and a little salt and pepper; +stir it until it is smooth and serve. Some of the meat of the +lobster may be chopped fine and stirred into it.</p> +<br> +<p><b>SAUCE FOR SALMON AND OTHER FISH.</b></p> +<p>One cupful of milk heated to a boil and thickened with a +tablespoonful of cornstarch previously wet up with cold water, the +liquor from the salmon, one great spoonful of butter, one raw egg +beaten light, the juice of half a lemon, mace and cayenne pepper to +taste. Add the egg to thickened milk when you have stirred in the +butter and liquor; take from the fire, season and let it stand in +hot water three minutes, covered. Lastly put in lemon juice and +turn out immediately. Pour it all over and around the salmon.</p> +<br> +<p><b>SAUCE FOR BOILED COD.</b></p> +<p>To one gill of boiling water add as much milk; stir into this +while boiling two tablespoonfuls of butter gradually, one +tablespoonful of <span class='pagenum'>[Pg 158]</span><a name= +'Page_158' id="Page_158"></a>flour wet up with cold water; as it +thickens, the chopped yolk of one boiled egg, and one raw egg +beaten light. Take directly from the fire, season with pepper, +salt, a little chopped parsley and the juice of one lemon, and set +covered in boiling water (but not over fire) five minutes, stirring +occasionally. Pour part of the sauce over fish when dished; the +rest in a boat. Serve mashed potatoes with it.</p> +<br> +<p><b>FISH SAUCE. No. 1.</b></p> +<p>Make a pint of drawn butter, add one tablespoonful of pepper +sauce or Worcestershire sauce, a little salt and six hard-boiled +eggs chopped fine. Pour over boiled fish and garnish with sliced +lemon.</p> +<p>Very nice.</p> +<br> +<p><b>FISH SAUCE. No. 2.</b></p> +<p>Half a cupful of melted butter, half a cupful of vinegar, two +tablespoonfuls of tomato catsup, salt, and a tablespoonful of made +mustard. Boil ten minutes.</p> +<br> +<p><b>CELERY SAUCE.</b></p> +<p>Mix two tablespoonfuls of flour with half a teacupful of butter; +have ready a pint of boiling milk; stir the flour and butter into +the milk; take three heads of celery, cut into small bits, and boil +for a few minutes in water, which strain off; put the celery into +the melted butter, and keep it stirred over the fire for five or +ten minutes. This is very nice with boiled fowl or turkey. Another +way to make celery sauce is: Boil a head of celery until quite +tender, then put it through a sieve; put the yolk of an egg in a +basin, and beat it well with the strained juice of a lemon; add the +celery and a couple of spoonfuls of liquor in which the turkey was +boiled; salt and pepper to taste.</p> +<br> +<p><b>CAPER SAUCE.</b></p> +<p>Chop the capers a very little, unless quite small; make half a +pint of drawn butter, to which add the capers, with a large +spoonful of the juice from the bottle in which they are sold; let +it just simmer and serve in a tureen. Nasturtiums much resemble +capers in taste, though larger, and may be used, and, in fact, are +preferred by many. They are grown on a climbing vine, and are +cultivated for their blossom and for pickling. When used as capers +they should be chopped <span class='pagenum'>[Pg +159]</span><a name='Page_159' id="Page_159"></a>more. If neither +capers nor nasturtiums are at hand, some pickles chopped up form a +very good substitute in the sauce.</p> +<center><img src='images/il07.jpg' width='539' height='800' alt='' +title=''></center> +<br> +<p><b>BREAD SAUCE.</b></p> +<p>One cup of stale bread crumbs, one onion, two ounces of butter, +pepper and salt, a little mace. Cut the onion fine, and boil it in +milk till quite soft; then strain the milk on to the stale bread +crumbs, and let it stand an hour. Put it in a saucepan with the +boiled onion, pepper, salt and mace. Give it a boil, and serve in +sauce tureen. This sauce can also be used for grouse, and is very +nice. Roast partridges are nice served with bread crumbs, fried +brown in butter, with cranberry or currant jelly laid beside them +in the platter.</p> +<br> +<p><b>TOMATO SAUCE.</b></p> +<p>Take a quart can of tomatoes, put it over the fire in a stewpan, +put in one slice of onion and two cloves, a little pepper and salt; +boil about twenty minutes; then remove from the fire and strain it +through a sieve. Now melt in another pan an ounce of butter, and as +it melts, sprinkle in a tablespoonful of flour; stir it until it +browns and froths a little. Mix the tomato pulp with it, and it is +ready for the table.</p> +<p>Excellent for mutton, chops, roast beef, etc.</p> +<br> +<p><b>ONION SAUCE.</b></p> +<p>Work together until light a heaping tablespoonful of flour and +half a cupful of butter, and gradually add two cups of boiling +milk; stir constantly until it come to a boil; then stir into that +four tender boiled onions that have been chopped fine. Salt and +pepper to taste. Serve with boiled veal, poultry of mutton.</p> +<br> +<p><b>CHILI SAUCE.</b></p> +<p>Boil together two dozen ripe tomatoes, three small green +peppers, or a half teaspoonful of cayenne pepper, one onion cut +fine, half a cup of sugar. Boil until thick; then add two cups of +vinegar; then strain the whole, set back on the fire and add a +tablespoonful of salt, and a teaspoonful each of ginger, allspice, +cloves and cinnamon; boil all five minutes, remove and seal in +glass bottles. This is very nice.</p> +<br> +<span class='pagenum'>[Pg 160]</span><a name='Page_160' id= +"Page_160"></a> +<p><b>MINT SAUCE.</b></p> +<p>Take fresh young spearmint leaves stripped from the stems; wash +and drain them, or dry on a cloth. Chop very fine, put in a gravy +boat, and to three tablespoonfuls of mint put two of white sugar; +mix and let it stand a few minutes, then pour over it six +tablespoonfuls of good cider or white-wine vinegar. The sauce +should be made some time before it is to be used, so that the +flavor of the mint may be well extracted. Fine with roast lamb.</p> +<br> +<p><b>SHARP BROWN SAUCE.</b></p> +<p>Put in a saucepan one tablespoonful of chopped onion, three +tablespoonfuls of good cider vinegar, six tablespoonfuls of water, +three of tomato catsup, a little pepper and salt, half a cup of +melted butter, in which stir a tablespoonful of sifted flour; put +all together and boil until it thickens. This is most excellent +with boiled meats, fish and poultry.</p> +<br> +<p><b>BECHAMEL SAUCE.</b></p> +<p>Put three tablespoonfuls of butter in a saucepan; add three +tablespoonfuls of sifted flour, quarter of a teaspoonful of nutmeg, +ten peppercorns, a teaspoonful of salt; beat all well together; +then add to this three slices of onion, two slices of carrot, two +sprigs of parsley, two of thyme, a bay leaf and half a dozen +mushrooms cut up. Moisten the whole with a pint of stock or water +and a cup of sweet cream. Set it on the stove and cook slowly for +half an hour, watching closely that it does not burn; then strain +through a sieve. Most excellent with roast veal, meats and +fish.</p> +<div class='right'><i>St. Charles Hotel, New Orleans.</i></div> +<br> +<p><b>MAITRE D'HOTEL SAUCE.</b></p> +<p>Make a teacupful of drawn butter; add to it the juice of a +lemon, two tablespoonfuls of minced onion, three tablespoonfuls of +chopped parsley, a teaspoonful of powdered thyme or summer savory, +a pinch of cayenne and salt. Simmer over the fire and stir well. +Excellent with all kinds of fish.</p> +<br> +<p><b>WINE SAUCE FOR GAME.</b></p> +<p>Half a glass of currant jelly, half a glass of port wine, half a +glass of water, a tablespoonful of cold butter, a teaspoonful of +salt, the juice of half a lemon, a pinch of cayenne pepper and +three cloves. Simmer all together a few minutes, adding the wine +after it is <span class='pagenum'>[Pg 161]</span><a name='Page_161' +id="Page_161"></a>strained. A few spoonfuls of the gravy from the +game may be added to it. This sauce is especially nice with +venison.</p> +<div class='right'><i>Taber House, Denver.</i></div> +<br> +<p><b>HOLLANDAISE SAUCE.</b></p> +<p>Half a teacupful of butter, the juice of half a lemon, the yolk +of two eggs, a speck of cayenne pepper, half a cupful of boiling +water, half a teaspoonful of salt; beat the butter to a cream, add +the yolks of eggs one by one; then the lemon juice, pepper and +salt, beating all thoroughly; place the bowl in which is the +mixture in a saucepan of boiling water; beat with an egg-beater +until it begins to thicken which will be in about a minute; then +add the boiling water, beating all the time; stir until it begins +to thicken like soft custard; stir a few minutes after taking from +the fire; be careful not to cook it too long. This is very nice +with baked fish.</p> +<br> +<p><b>CURRANT JELLY SAUCE.</b></p> +<p>Three tablespoonfuls of butter, one onion, one bay leaf, one +sprig of celery, two tablespoonfuls of vinegar, half a cupful of +currant jelly, one tablespoonful of flour, one pint of stock, salt, +pepper. Cook the butter and onion until the latter begins to color. +Add the flour and herbs. Stir until brown; add the stock, and +simmer twenty minutes. Strain and skim off all the fat. Add the +jelly and stir over the fire until it is melted. Serve with +game.</p> +<br> +<p><b>BROWN SAUCE.</b></p> +<p>Delicious sauce for meats is made in this way: Slice a large +onion and fry in butter till it is brown; then cover the onion with +rich brown gravy, which is left from roast beef; add mustard, salt +and pepper, and if you choose a tablespoonful of Worcestershire +sauce; let this boil up, and if too thick, thin it with a little +stock or gravy, or even a little hot water with butter. Pour this +when done through a fine sieve. Of course a larger quantity can be +prepared at once than is mentioned here.</p> +<br> +<p><b>MUSHROOM SAUCE.</b></p> +<p>Wash a pint of small button mushrooms, remove the stems and +outside skins, stew them slowly in veal gravy or milk or cream, +adding an onion, and seasoning with pepper, salt and a little +butter rolled in <span class='pagenum'>[Pg 162]</span><a name= +'Page_162' id="Page_162"></a>flour. Their flavor will be heightened +by salting a few the night before, to extract the juice. In +dressing mushrooms only those of a dull pearl color on the outside +and the under part tinged with pale pink should be selected. If +there is a poisonous one among them, the onion in the sauce will +turn black. In such a case throw the whole away. Used for poultry, +beef or fish.</p> +<br> +<p><b>APPLE SAUCE.</b></p> +<p>When you wish to serve apple sauce with meat prepare it in this +way: Cook the apples until they are very tender, then stir them +thoroughly so there will be no lumps at all; add the sugar and a +little gelatine dissolved in warm water, a tablespoonful in a pint +of sauce; pour the sauce into bowls, and when cold it will be stiff +like jelly, and can be turned out on a plate. Cranberry sauce can +be treated in the same way. Many prefer this to plain stewing.</p> +<p>Apples cooked in the following way look very pretty on a +tea-table, and are appreciated by the palate. Select firm, round +greenings; pare neatly and cut in halves; place in a shallow +stewpan with sufficient boiling water to cover them, and a cupful +of sugar to every six apples. Each half should cook on the bottom +of the pan, and be removed from the others so as not to injure its +shape. Stew slowly until the pieces are very tender; remove to a +dish carefully; boil the syrup half an hour longer; pour it over +the apples and eat cold. A few pieces of lemon boiled in the syrup +adds to the flavor. These sauces are a fine accompaniment to roast +pork or roast goose.</p> +<br> +<p><b>CIDER APPLE SAUCE.</b></p> +<p>Boil four quarts of new cider until it is reduced to two quarts; +then put into it enough pared and quartered apples to fill the +kettle; let the whole stew over a moderate fire four hours; add +cinnamon if liked. This sauce is very fine with almost any kind of +meat.</p> +<br> +<p><b>OLD-FASHIONED APPLE SAUCE.</b></p> +<p>Pare and chop a dozen medium-sized apples, put them in a deep +pudding-dish; sprinkle over them a heaping coffeecupful of sugar +and one of water. Place them in the oven and bake slowly two hours +or more, or until they are a deep red brown; quite as nice as +preserves.</p> +<br> +<span class='pagenum'>[Pg 163]</span><a name='Page_163' id= +"Page_163"></a> +<p><b>CRANBERRY SAUCE.</b></p> +<p>One quart of cranberries, two cupfuls of sugar and a pint of +water. Wash the cranberries, then put them on the fire with the +water, but in a covered saucepan. Let them simmer until each +cranberry bursts open; then remove the cover of the saucepan, add +the sugar and let them all boil twenty minutes without the cover. +The cranberries must never be stirred from the time they are placed +on the fire. This is an unfailing recipe for a most delicious +preparation of cranberries. Very fine with turkey and game.</p> +<br> +<p><b>APPLE OMELET.</b></p> +<p>Apple omelet, to be served with broiled sparerib or roast pork, +is very delicate. Take nine large, tart apples, four, eggs, one cup +of sugar, one tablespoonful of butter; add cinnamon or other spices +to suit your taste; stew the apples till they are very soft; mash +them so that there will be no lumps; add the butter and sugar while +they are still warm; but let them cool before putting in the beaten +eggs; bake this till it is brown; you may put it all in a shallow +pudding-dish or in two tin plates to bake. Very good.</p> +<br> +<p><b>FLAVORED VINEGARS.</b></p> +<p>Almost all the flavorings used for meats and salads may be +prepared in vinegar with little trouble and expense, and will be +found useful to impart an acid to flavors when lemons are not at +hand.</p> +<p>Tarragon, sweet basil, burnet, green mint, sage, thyme, sweet +marjoram, etc., may be prepared by putting three ounces of either +of these herbs, when in blossom, into one gallon of sharp vinegar, +let stand ten days, strain off clear, and bottle for use.</p> +<p>Celery and cayenne may be prepared, using three ounces of the +seed as above.</p> +<br> +<p><b>CUCUMBER VINEGAR.</b></p> +<p><i>Ingredients</i>.—Ten large cucumbers, or twelve smaller +ones, one quart of vinegar, two onions, two shallots, one +tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a +teaspoonful of cayenne.</p> +<p><i>Mode</i>.—Pare and slice the cucumbers, put them in a +stone jar, or wide-mouthed bottle, with the vinegar; slice the +onions and shallots, and add them, with all the other ingredients, +to the cucumbers. Let it stand four or five days; boil it all up, +and when cold, strain the <span class='pagenum'>[Pg +164]</span><a name='Page_164' id="Page_164"></a>liquor through a +piece of muslin, and store it away in small bottles well sealed. +This vinegar is a very nice addition to gravies, hashes, etc., as +well as a great improvement to salads, or to eat with cold +meat.</p> +<br> +<p><b>CURRY POWDER.</b></p> +<p>To make curry powder, take one ounce of ginger, one ounce of +mustard, one ounce of pepper, three ounces of coriander seed, three +ounces of turmeric, half an ounce of cardamoms, one-quarter ounce +of cayenne pepper, one-quarter ounce of cinnamon, and one-quarter +ounce of cumin seed. Pound all these ingredients very fine in a +mortar; sift them and cork tight in a bottle.</p> +<p>This can be had ready prepared at most druggists, and it is much +less trouble to purchase it than to make it at home.</p> +<br> +<p><b>CURRY SAUCE.</b></p> +<p>One tablespoonful of butter, one of flour, one teaspoonful of +curry powder, one large slice of onion, one large cupful of stock, +salt and pepper to taste. Cut the onion fine, and fry brown in the +butter. Add the flour and curry powder. Stir for one minute, add +the stock and season with the salt and pepper. Simmer five minutes; +then strain and serve. This sauce can be served with a broil or +<i>sauté</i> of meat or fish.</p> +<br> +<p><b>TO BROWN BUTTER.</b></p> +<p>Put a lump of butter into a hot frying pan and toss it about +until it browns. Stir brown flour into it until it is smooth and +begins to boil. Use it for coloring gravies, and sauces for +meats.</p> +<br> +<p><b>TO BROWN FLOUR.</b></p> +<p>Spread flour upon a tin pie-plate, set it upon the stove or in a +<i>very</i> hot oven, and stir continually, after it begins to +color, until it is brown all through.</p> +<p>Keep it always on hand; put away in glass jars covered closely. +It is excellent for coloring and thickening many dishes.</p> +<br> +<p><b>TO MAKE MUSTARD.</b></p> +<p>Boil some vinegar; take four spoonfuls of mustard, half of a +teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of +melted butter; mix well.</p> +<br> +<span class='pagenum'>[Pg 165]</span><a name='Page_165' id= +"Page_165"></a> +<p><b>FRENCH MUSTARD.</b></p> +<p>Three tablespoonfuls of mustard, one tablespoonful of granulated +sugar, well worked together, then beat in an egg until it is +smooth; add one teacupful of vinegar, a little at a time, working +it all smooth; then set on the stove and cook three or four +minutes, stirring all the time; when cool, add one tablespoonful of +the best olive oil, taking care to get it all thoroughly worked in +and smooth. You will find this very nice.</p> +<div class='right'><i>Mrs. D. Riegel.</i></div> +<br> +<p><b>KITCHEN PEPPER.</b></p> +<p>Mix one ounce of ground ginger, half an ounce each of black +pepper, ground cinnamon, nutmeg and allspice, one teaspoonful of +ground cloves, and six ounces of salt. Keep in a tightly corked +bottle.</p> +<div class='right'><i>The Caterer.</i></div> +<br> +<p><b>PREPARED COCOANUT. (For Pies, Puddings, etc.)</b></p> +<p>To prepare cocoanut for future use, first cut a hole through the +meat at one of the holes in the end, draw off the milk, then loosen +the meat by pounding the nut well on all sides. Crack the nut and +take out the meat, and place the pieces of meat in a cool open oven +over night, or for a few hours, to dry; then grate it. If there is +more grated than is needed for present use, sprinkle it with sugar, +and spread out in a cool dry place. When dry enough put away in dry +cans or bottles. Will keep for weeks.</p> +<br> +<p><b>SPICES.</b></p> +<p>Ginger is the root of a shrub first known in Asia, and now +cultivated in the West Indies and Sierra Leone. The stem grows +three or four feet high and dies every year. There are two +varieties of ginger—the white and black—caused by +taking more or less care in selecting and preparing the roots, +which are always dug in winter, when the stems are withered. The +white is the best.</p> +<p><i>Cinnamon</i> is the inner bark of a beautiful tree, a native +of Ceylon, that grows from twenty to thirty feet in height and +lives to be centuries old.</p> +<p><i>Cloves</i>.—Native to the Molucca Islands, and so +called from resemblance to a nail (<i>clavis</i>). The East Indians +call them "changkek" from the Chinese "techengkia" (fragrant +nails). They grow on a straight, smooth-barked tree, about forty +feet high. Cloves are not fruits, but blossoms, gathered before +they are quite unfolded.</p> +<span class='pagenum'>[Pg 166]</span><a name='Page_166' id= +"Page_166"></a> +<p><i>Allspice</i>.—A berry so called because it combines the +flavor of several spices—grows abundantly on the allspice or +bayberry tree; native of South America and the West Indies. A +single tree has been known to produce one hundred and fifty pounds +of berries. They are purple when ripe.</p> +<p><i>Black pepper</i> is made by grinding the dried berry of a +climbing vine, native to the East Indies. White pepper is obtained +from the same berries, freed from their husk or rind. Red or +cayenne pepper is obtained by grinding the scarlet pod or +seed-vessel of a tropical plant that is now cultivated in all parts +of the world.</p> +<p><i>Nutmeg</i> is the kernel of a small, smooth, pear-shaped +fruit that grows on a tree in the Molucca Islands, and other parts +of the East. The trees commence bearing in the seventh year, and +continue fruitful until they are seventy or eighty years old. +Around the nutmeg or kernel is a bright, brown shell. This shell +has a soft, scarlet covering, which, when flattened out and dried, +is known as mace. The best nutmegs are solid, and emit oil when +pricked with a pin.</p> +<br> +<p><b>HERBS FOR WINTER.</b></p> +<p>To prepare herbs for winter use, such as sage, summer savory, +thyme, mint or any of the sweet herbs, they should be gathered +fresh in their season, or procure them from the market. Examine +them well, throwing out all poor sprigs; then wash and shake them; +tie into small bundles, and tie over the bundles a piece of netting +or old lace (to keep off the dust); hang up in a warm, dry place, +the leaves downward. In a few days the herb will be thoroughly dry +and brittle. Or you may place them in a cool oven and let them +remain in it until perfectly dry. Then pick off all the leaves and +the tender tops of the stems; put them in a clean, large-mouthed +bottle that is perfectly dry. When wanted for use, rub fine, and +sift through a sieve. It is much better to put them in bottles as +soon as dried, as long exposure to the air causes them to lose +strength and flavor.</p> +<br> +<p><b>MEATS AND THEIR ACCOMPANIMENTS.</b></p> +<p>With roast beef: tomato sauce, grated horse-radish, mustard, +cranberry sauce, pickles.</p> +<p>With roast pork: apple sauce, cranberry sauce.</p> +<span class='pagenum'>[Pg 167]</span><a name='Page_167' id= +"Page_167"></a> +<p>With roast veal: tomato sauce, mushroom sauce, onion sauce and +cranberry sauce. Horse-radish and lemons are good.</p> +<p>With roast mutton: currant jelly, caper sauce.</p> +<p>With boiled mutton: onion sauce, caper sauce.</p> +<p>With boiled fowls: bread sauce, onion sauce, lemon sauce, +cranberry sauce, jellies. Also cream sauce. With roast lamb: mint +sauce.</p> +<p>With roast turkey: cranberry sauce, currant jelly. With boiled +turkey: oyster sauce.</p> +<p>With venison or wild ducks: cranberry sauce, currant jelly, or +currant jelly warmed with port wine.</p> +<p>With roast goose: apple sauce, cranberry sauce, grape or currant +jelly.</p> +<p>With boiled fresh mackerel: stewed gooseberries.</p> +<p>With boiled blue fish: white cream sauce, lemon sauce.</p> +<p>With broiled shad: mushroom sauce, parsley or egg sauce.</p> +<p>With fresh salmon: green peas, cream sauce.</p> +<p>Pickles are good with all roast meats, and in fact are suitable +accompaniments to all kinds of meats in general.</p> +<p>Spinach is the proper accompaniment to veal; green peas to lamb. +Lemon juice makes a very grateful addition to nearly all the +insipid members of the fish kingdom. Slices of lemon cut into very +small dice and stirred into drawn butter and allowed to come to the +boiling point, served with fowls, is a fine accompaniment.</p> +<br> +<p><b>VEGETABLES APPROPRIATE TO DIFFERENT DISHES.</b></p> +<p>Potatoes are good with all meats. With fowls they are nicest +mashed. Sweet potatoes are most appropriate with roast meats, as +also are onions, winter squash, cucumbers and asparagus.</p> +<p>Carrots, parsnips, turnips, greens and cabbage are generally +eaten with boiled meat, and corn, beets, peas and beans are +appropriate to either boiled or roasted meat. Mashed turnip is good +with roast pork and with boiled meats. Tomatoes are good with +almost every kind of meats, especially with roasts.</p> +<br> +<p><b>WARM DISHES FOR BREAKFAST.</b></p> +<p>The following of hot breakfast dishes may be of assistance in +knowing what to provide for the comfortable meal called +breakfast.</p> +<span class='pagenum'>[Pg 168]</span><a name='Page_168' id= +"Page_168"></a> +<p>Broiled beefsteak, broiled chops, broiled chicken, broiled fish, +broiled quail on toast, fried pork tenderloins, fried pig's feet, +fried oysters, fried clams, fried liver and bacon, fried chops, +fried pork, ham and eggs fried, veal cutlets breaded, sausages, +fricasseed tripe, fricasseed kidneys, turkey or chicken hash, corn +beef hash, beef croquettes, codfish balls, creamed codfish, stewed +meats on toast, poached eggs on toast, omelettes, eggs boiled +plain, and eggs cooked in any of the various styles.</p> +<br> +<p><b>VEGETABLES FOR BREAKFAST.</b></p> +<p>Potatoes in any of the various modes of cooking, also stewed +tomatoes, stewed corn, raw radishes, cucumbers sliced, tomatoes +sliced raw, water cress, lettuce.</p> +<p>To be included with the breakfast dishes: oatmeal mush, cracked +wheat, hominy or corn-meal mush, these with cream, milk and sugar +or syrup.</p> +<p>Then numberless varieties of bread can be selected, in form of +rolls, fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., +etc.</p> +<p>For beverages, coffee, chocolate and cocoa, or tea if one +prefers it; these are all suitable for the breakfast table.</p> +<p>When obtainable always have a vase of choice flowers on the +breakfast table; also some fresh fruit, if convenient.</p> +<hr style='width: 65%;'> +<a name='SALADS' id="SALADS"></a> +<h2><b>SALADS.</b></h2> +<br> +<p>Everything in the make-up of a salad should be of the freshest +material, the vegetables crisp and fresh, the oil or butter the +very best, meats, fowl and fish well cooked, pure cider or white +wine vinegar—in fact, every ingredient first class, to insure +success.</p> +<p>The vegetables used in salad are: Beet-root, onions, potatoes, +cabbage, lettuce, celery, cucumbers, lentils, haricots, winter +cress, peas, French beans, radish, cauliflower—all these may +be used judiciously in salad, if properly seasoned, according to +the following directions.</p> +<p>Chervil is a delicious salad herb, invariably found in all +salads prepared by a French <i>gourmet</i>. No man can be a true +epicure who is unfamiliar with this excellent herb. It may be +procured from the vegetable stands at Fulton and Washington markets +the year round. <span class='pagenum'>[Pg 169]</span><a name= +'Page_169' id="Page_169"></a>Its leaves resemble parsley, but are +more divided, and a few of them added to a breakfast salad give a +delightful flavor.</p> +<p><i>Chervil Vinegar</i>.—A few drops of this vinegar added +to fish sauces or salads is excellent, and well repays the little +trouble taken in its preparation. Half fill a bottle with fresh or +dry chervil leaves; fill the bottle with good vinegar and heat it +gently by placing it in warm water, which bring to boiling point; +remove from the fire; when cool cork, and in two weeks it will be +ready for use.</p> +<br> +<p><b>MAYONNAISE DRESSING.</b></p> +<p>Put the yolks of four fresh raw eggs, with two hard-boiled ones, +into a cold bowl. Rub these as smooth as possible before +introducing the oil; a good measure of oil is a tablespoonful to +each yolk of raw egg. All the art consists in introducing the oil +by degrees, a few drops at a time. You can never make a good salad +without taking plenty of time. When the oil is well mixed, and +assumes the appearance of jelly, put in two heaping teaspoonfuls of +dry table salt, one of pepper and one of made mustard. Never put in +salt and pepper before this stage of the process, because the salt +and pepper would coagulate the albumen of the eggs, and you could +not get the dressing smooth. Two tablespoonfuls of vinegar added +gradually.</p> +<p>The <i>Mayonnaise</i> should be the thickness of thick cream +when finished, but if it looks like curdling when mixing it, set in +the ice-box or in a <i>cold</i> place for about forty minutes or an +hour, then mix it again. It is a good idea to place it in a pan of +cracked ice while mixing.</p> +<p>For lobster salad, use the <i>coral</i>, mashed and pressed +through a sieve, then add to the above.</p> +<p>Salad dressing should be kept in a separate bowl in a cold, +place, and not mixed with the salad until the moment it is to be +served, or it may lose its crispness and freshness.</p> +<br> +<p><b>DRESSING FOR COLD SLAW. (Cabbage Salad.)</b></p> +<p>Beat up two eggs with two tablespoonfuls of sugar, add a piece +of butter the size of half an egg, a teaspoonful of mustard, a +little pepper, and lastly a teacup of vinegar. Put all of these +ingredients into a dish over the fire and cook like a soft custard. +Some think it im<span class='pagenum'>[Pg 170]</span><a name= +'Page_170' id="Page_170"></a>proved by adding half a cupful of +thick sweet cream to this dressing; in that case use less vinegar. +Either way is very fine.</p> +<br> +<p><b>SALAD CREAM DRESSING. No. 1.</b></p> +<p>One cup fresh cream, one spoonful fine flour, the whites of two +eggs beaten stiff, three spoonfuls of vinegar, two spoonfuls of +salad oil or soft butter, two spoonfuls of powdered sugar, one +teaspoonful salt, one-half teaspoonful pepper, one teaspoonful of +made mustard. Heat cream almost to boiling; stir in the flour, +previously wet with cold milk; boil two minutes, stirring all the +time; add sugar and take from fire. When half cold, beat in whipped +whites of egg; set aside to cool. When quite cold, whip in the oil +or butter, pepper, mustard and salt; if the salad is ready, add +vinegar and pour at once over it.</p> +<br> +<p><b>CREAM DRESSING. No. 2.</b></p> +<p>Two tablespoonfuls of whipped sweet cream, two of sugar and four +of vinegar; beat well and pour over the cabbage, previously cut +very fine and seasoned with salt.</p> +<br> +<p><b>FRENCH SALAD DRESSING.</b></p> +<p>Mix one saltspoon of pepper with one of salt; add three +tablespoonfuls of olive oil and one even tablespoonful of onion +scraped fine; then one tablespoonful of vinegar; when well mixed, +pour the mixture over your salad and stir all till well +mingled.</p> +<p>The merit of a salad is that it should be cool, fresh and crisp. +For vegetables use only the delicate white stalks of celery, the +small heart-leaves of lettuce; or tenderest stalks and leaves of +the white cabbage. Keep the vegetable portion crisp and fresh until +the time for serving, when add the meat. For chicken and fish +salads use the "Mayonnaise dressing." For simple vegetable salads +the French dressing is most appropriate, using onion rather than +garlic.</p> +<br> +<p><b>MIXED SUMMER SALAD.</b></p> +<p>Three heads of lettuce, two teaspoonfuls of green mustard +leaves, a handful of water cresses, five tender radishes, one +cucumber, three hard-boiled eggs, two teaspoonfuls of white sugar, +one teaspoonful of <span class='pagenum'>[Pg 171]</span><a name= +'Page_171' id="Page_171"></a>salt, one teaspoonful of pepper, one +teaspoonful of made mustard, one teacupful of vinegar, half a +teacupful of oil.</p> +<p>Mix all well together, and serve with a lump of ice in the +middle.</p> +<p>"<i>Common Sense in the Household</i>."</p> +<br> +<p><b>CHICKEN SALAD.</b></p> +<p>Boil the fowls tender and remove all the fat, gristle and skin; +mince the meat in small pieces, but do not hash it. To one chicken +put twice and a half its weight in celery, cut in pieces of about +one-quarter of an inch; mix thoroughly and set it in a cool +place—the ice chest.</p> +<p>In the meantime prepare a "Mayonnaise dressing," and when ready +for the table pour this dressing over the chicken and celery, +tossing and mixing it thoroughly. Set it in a cool place until +ready to serve. Garnish with celery tips, or cold hard-boiled eggs, +lettuce leaves, from the heart, cold boiled beets or capers, +olives.</p> +<p>Crisp cabbage is a good substitute for celery; when celery is +not to be had use celery vinegar in the dressing. Turkey makes a +fine salad.</p> +<br> +<p><b>LOBSTER SALAD. No. 1.</b></p> +<p>Prepare a sauce with the <i>coral</i> of a fine, new lobster, +boiled fresh for about half an hour. Pound and rub it smooth, and +mix very gradually with a dressing made from the yolks of two +hard-boiled eggs, a tablespoonful of made mustard, three of salad +oil, two of vinegar, one of white powdered sugar, a small +teaspoonful of salt, as much black pepper, a pinch of cayenne and +yolks of two fresh eggs. Next fill your salad bowl with some shred +lettuce, the better part of two leaving the small curled centre to +garnish your dish with. Mingle with this the flesh of your lobster, +torn, broken or cut into bits seasoned with salt and pepper and a +small portion of the dressing. Pour over the whole the rest of the +dressing; put your lettuce-hearts down the centre and arrange upon +the sides slices of hard-boiled eggs.</p> +<br> +<p><b>LOBSTER SALAD. No. 2.</b></p> +<p>Using canned lobsters, take a can, skim off all the oil on the +surface, and chop the meat up coarsely on a flat dish. Prepare the +same way six heads of celery; mix a teaspoonful of mustard into a +smooth paste with a little vinegar; add yolks of two fresh eggs; a +tablespoonful of butter, creamed, a small teaspoonful of salt, the +same of pep<span class='pagenum'>[Pg 172]</span><a name='Page_172' +id="Page_172"></a>per, a quarter of a teaspoonful of cayenne +pepper, a gill of vinegar, and the mashed yolks of two hard-boiled +eggs. Mix a small portion of the dressing with the celery and meat, +and turn the remainder over all. Garnish with the green tops of +celery and a hard-boiled egg, cut into thin rings.</p> +<br> +<p><b>FISH SALAD.</b></p> +<p>Take a fresh white fish or trout, boil and chop it, but not too +fine; put with the same quantity of chopped cabbage, celery or +lettuce; season the same as chicken salad. Garnish with the tender +leaves of the heart of lettuce.</p> +<br> +<p><b>OYSTER SALAD.</b></p> +<p>Drain the liquor from a quart of fresh oysters. Put them in hot +vinegar enough to cover them placed over the fire; let them remain +until <i>plump</i>, but not cooked; then drop them immediately in +cold water, drain off, and mix with them two pickled cucumbers cut +fine, also a quart of celery cut in dice pieces, some seasoning of +salt and pepper. Mix all well together, tossing up with a silver +fork. Pour over the whole a "Mayonnaise dressing." Garnish with +celery tips and slices of hard-boiled eggs arranged tastefully.</p> +<br> +<p><b>DUTCH SALAD.</b></p> +<p>Wash, split and bone a dozen anchovies, and roll each one up; +wash, split and bone one herring, and cut it up into small pieces; +cut up into dice an equal quantity of Bologna or Lyons sausage, or +of smoked ham and sausages; also, an equal quantity of the breast +of cold roast fowl, or veal; add likewise, always in the same +quantity, and cut into dice, beet-roots, pickled cucumbers, cold +boiled potatoes cut in larger dice, and in quantity according to +taste, but at least thrice as much potato as anything else; add a +tablespoohful of capers, the yolks and whites of some hard-boiled +eggs, minced separately, and a dozen stoned olives; mix all the +ingredients well together, reserving the olives and anchovies to +ornament the top of the bowl; beat up together oil and Tarragon +vinegar with white pepper and French mustard to taste; pour this +over the salad and serve.</p> +<br> +<p><b>HAM SALAD.</b></p> +<p>Take cold boiled ham, fat and lean together, chop it until it is +thoroughly mixed and the pieces are about the size of peas; then +add <span class='pagenum'>[Pg 173]</span><a name='Page_173' id= +"Page_173"></a>to this an equal quantity of celery cut fine, if +celery is out of season, lettuce may be substituted. Line a dish +thickly with lettuce leaves and fill with the chopped ham and +celery. Make a dressing the same as for cold slaw and turn over the +whole. Very fine.</p> +<br> +<p><b>CRAB SALAD.</b></p> +<p>Boil three dozen hard-shell crabs twenty-five minutes; drain and +let them cool gradually; remove the upper shell and the tail, break +the remainder apart and pick out the meat carefully. The large +claws should not be forgotten, for they contain a dainty morsel, +and the creamy fat attached to the upper shell should not be +overlooked. Line a salad bowl with the small white leaves of two +heads of lettuce, add the crab meat, pour over it a "Mayonnaise" +garnish with crab claws, hard-boiled eggs and little mounds of +cress leaves, which may be mixed with the salad when served.</p> +<br> +<p><b>COLD SLAW.</b></p> +<p>Select the finest head of bleached cabbage—that is to say +one of the finest and most compact of the more delicate varieties; +cut up enough into shreds to fill a large vegetable dish or salad +bowl—that to be regulated by the size of the cabbage and the +quantity required; shave very fine and after that chop up, the more +thoroughly the better. Put this into a dish in which it is to be +served, after seasoning it well with salt and pepper. Turn over it +a dressing made as for cold slaw; mix it well and garnish with +slices of hard-boiled eggs.</p> +<br> +<p><b>PLAIN COLD SLAW.</b></p> +<p>Slice cabbage very fine; season with salt, pepper and a little +sugar; pour over vinegar and mix thoroughly. It is nice served in +the centre of a platter with fried oysters around it.</p> +<br> +<p><b>HOT SLAW.</b></p> +<p>Cut the cabbage as for cold slaw; put it into a stewpan and set +it on the top of the stove for half an hour, or till hot all +through; do not let it boil. Then make a dressing the same as for +cold slaw, and, while hot, pour it over the hot cabbage. Stir it +until well mixed and the cabbage looks coddled. Serve +immediately.</p> +<br> +<span class='pagenum'>[Pg 174]</span><a name='Page_174' id= +"Page_174"></a> +<p><b>TOMATO SALAD.</b></p> +<p>Peel and slice twelve good, sound, fresh tomatoes; the slices +about a quarter of an inch thick. Set them on the ice or in a +refrigerator while you make the dressing. Make the same as +"Mayonnaise," or you may use "Cream dressing." Take one head of the +broad-leaved variety of lettuce, wash, and arrange them neatly +around the sides of a salad bowl. Place the cold, sliced tomatoes +in the centre. Pour over the dressing and serve.</p> +<br> +<p><b>ENDIVE.</b></p> +<p>This ought to be nicely blanched and crisp, and is the most +wholesome of all salads. Take two, cut away the root, remove the +dark green leaves, and pick off all the rest; wash and drain well, +add a few chives. Dress with "Mayonnaise dressing."</p> +<p>Endive is extensively cultivated for the adulteration of coffee; +is also a fine relish, and has broad leaves. Endive is of the same +nature as chicory, the leaves being curly.</p> +<br> +<p><b>CELERY SALAD.</b></p> +<p>Prepare the dressing the same as for tomato salad; cut the +celery into bits half an inch long, and season. Serve at once +before the vinegar injures the crispness of the vegetables.</p> +<br> +<p><b>LETTUCE SALAD.</b></p> +<p>Take the yolks of three hard-boiled eggs, and salt and mustard +to taste; mash it fine; make a paste by adding a dessertspoonful of +olive oil or melted butter (use butter always when it is difficult +to get <i>fresh</i> oil); mix thoroughly, and then dilute by adding +<i>gradually</i> a teacupful of vinegar, and pour over the lettuce. +Garnish by <i>slicing</i> another egg and laying over the lettuce. +This is sufficient for a moderate-sized dish of lettuce.</p> +<br> +<p><b>POTATO SALAD, HOT.</b></p> +<p>Pare six or eight large potatoes, and boil till done, and slice +thin while hot; peel and cut up three large onions into small bits +and mix with the potatoes; cut up some breakfast bacon into small +bits, sufficient to fill a teacup and fry it a light brown; remove +the meat, and into the grease stir three tablespoonfuls of vinegar, +making a sour <span class='pagenum'>[Pg 175]</span><a name= +'Page_175' id="Page_175"></a>gravy, which with the bacon pour over +the potato and onion; mix lightly. To be eaten when hot.</p> +<br> +<p><b>POTATO SALAD, COLD.</b></p> +<p>Chop cold boiled potatoes fine, with enough raw onions to season +nicely; make a dressing as for lettuce salad, and pour over it.</p> +<br> +<p><b>BEAN SALAD.</b></p> +<p>String young beans; break into half-inch pieces or leave whole; +wash and cook soft in salt water; drain well; add finely chopped +onions, pepper, salt and vinegar; when cool, add olive oil or +melted butter.</p> +<br> +<p><b>TO DRESS CUCUMBERS RAW.</b></p> +<p>They should be as fresh from the vine as possible, few +vegetables being more unwholesome when long gathered. As soon as +they are brought in lay them in cold water. Just before they are to +go to the table take them out, pare them and slice them into a pan +of fresh cold water. When they are all sliced, transfer them to a +deep dish; season them with a little salt and black pepper, and +pour over them some of the best vinegar. You may mix with them a +small quantity of sliced onions, not to be eaten, but to +communicate a slight flavor of onion to the vinegar.</p> +<br> +<p><b>CELERY UNDRESSED.</b></p> +<p>Celery is sometimes sent to the table without dressing. Scrape +the outside stalks, and cut off the green tops and the roots; lay +it in cold water until near the time to serve, then change the +water, in which let it stand three or four minutes; split the +stalks in three, with a sharp knife, being careful not to break +them, and serve in goblet-shaped salad glasses.</p> +<p>To crisp celery, let it lie in ice-water two hours before +serving; to fringe the stalks, stick several coarse needles into a +cork, and draw the stalk half way from the top through the needles +several times and lay in the refrigerator to curl and crisp.</p> +<br> +<p><b>RADISHES.</b></p> +<p>All the varieties are generally served in the same manner, by +scraping and placing on the table in glasses containing some cold +water to keep them fresh looking.</p> +<br> +<span class='pagenum'>[Pg 176]</span><a name='Page_176' id= +"Page_176"></a> +<p><b>PEPPERGRASS AND CRESS.</b></p> +<p>These are used mostly as an appetizer, served simply with salt. +Cresses are occasionally used in making salad.</p> +<br> +<p><b>HORSE-RADISH.</b></p> +<p>Horse-radish is an agreeable relish, and has a particularly +fresh taste in the spring; is scraped fine or grated, and set on +the table in a small covered cup; much that is bottled and sold as +horse-radish is adulterated with grated turnip.</p> +<br> +<p><b>LETTUCE.</b></p> +<p>Wash each leaf separately, breaking them from the head; crisp in +ice-water and serve the leaves whole, to be prepared at table, +providing hard-boiled eggs cut in halves or slices, oil and other +ingredients, to be mixed at table to individual taste.</p> +<hr style='width: 65%;'> +<a name='CATSUPS' id="CATSUPS"></a> +<h2><b>CATSUPS.</b></h2> +<br> +<p><b>TOMATO CATSUP. No. 1.</b></p> +<p>Put into two quarts of tomato pulp (or two cans of canned +tomatoes) one onion, cut fine, two tablespoonfuls of salt and three +tablespoonfuls of brown sugar. Boil until quite thick; then take +from the fire and strain it through a sieve, working it until it is +all through but the seeds. Put it back on the stove, and add two +tablespoonfuls of mustard, one of allspice, one of black pepper and +one of cinnamon, one teaspoonful of ground cloves, half a +teaspoonful of cayenne pepper, one grated nutmeg, one pint of good +vinegar; boil it until it will just run from the mouth of a bottle. +It should be watched, stirred often, that it does not burn. If +sealed tight while <i>hot</i>, in large-mouthed bottles, it will +keep good for years.</p> +<br> +<p><b>TOMATO CATSUP. No. 2.</b></p> +<p>Cook one gallon of choice ripe tomatoes; strain them, and cook +again until they become quite thick. About fifteen minutes before +taking up put into them a small level teaspoonful of cayenne +pepper, one tablespoonful of mustard seed, half a tablespoonful of +whole <span class='pagenum'>[Pg 177]</span><a name='Page_177' id= +"Page_177"></a>cloves, one tablespoonful of whole allspice, all +tied in a thin muslin bag. At the same time, add one heaping +tablespoonful of sugar, and one teacupful of best vinegar and salt +to suit the taste. Seal up air-tight, either in bottles or jugs. +This is a valuable Southern recipe.</p> +<br> +<p><b>GREEN TOMATO CATSUP.</b></p> +<p>One peck of green tomatoes and two large onions sliced. Place +them in layers, sprinkling salt between; let them stand twenty-four +hours and then drain them. Add a quarter of a pound of mustard +seed, one ounce allspice, one ounce cloves, one ounce ground +mustard, one ounce ground ginger, two tablespoonfuls black pepper, +two teaspoonfuls celery seed, a quarter of a pound of brown sugar. +Put all in preserving-pan, cover with vinegar and boil two hours; +then strain through a sieve and bottle for use.</p> +<br> +<p><b>WALNUT CATSUP.</b></p> +<p>One hundred walnuts, six ounces of shallots, one head of garlic, +half a pound of salt, two quarts of vinegar, two ounces of +anchovies, two ounces of pepper, a quarter of an ounce of mace, +half an ounce of cloves; beat in a large mortar a hundred green +walnuts until they are thoroughly broken; then put them into a jar +with six ounces of shallots cut into pieces, a head of garlic, two +quarts of vinegar and the half pound of salt; let them stand for a +fortnight, stirring them twice a day. Strain off the liquor, put +into a stewpan with the anchovies, whole pepper, half an ounce of +cloves and a quarter of an ounce of mace; boil it half an hour, +skimming it well. Strain it off, and, when cold, pour it clear from +any sediment into small bottles, cork it down closely and store it +in a dry place. The sediment can be used for flavoring sauces.</p> +<br> +<p><b>OYSTER CATSUP.</b></p> +<p>One pint of oyster meats, one teacupful of sherry, a +tablespoonful of salt, a teaspoonful of cayenne pepper, the same of +powdered mace, a gill of cider vinegar.</p> +<p>Procure the oysters very fresh and open sufficient to fill a +pint measure; save the liquor and scald the oysters in it with the +sherry; strain the oysters and chop them fine with the salt, +cayenne and mace, until reduced to a pulp; then add it to the +liquor in which they were scalded; boil it again five minutes and +skim well; rub the whole <span class='pagenum'>[Pg +178]</span><a name='Page_178' id="Page_178"></a>through a sieve, +and, when cold, bottle and cork closely. The corks should be +sealed.</p> +<br> +<p><b>MUSHROOM CATSUP.</b></p> +<p>Use the larger kind known as umbrellas or "flaps." They must be +very fresh and not gathered in very wet weather, or the catsup will +be less apt to keep. Wash and cut them in two to four pieces, and +place them in a wide, flat jar or crock in layers, sprinkling each +layer with salt, and let them stand for twenty-four hours; take +them out and press out the juice, when bottle and cork; put the +mushrooms back again, and in another twenty-four hours press them +again; bottle and cork; repeat this for the third time, and then +mix together all the juice extracted; add to it pepper, allspice, +one or more cloves according to quantity, pounded together; boil +the whole, and skim as long as any scum rises; bottle when cool; +put in each bottle two cloves and a pepper-corn. Cork and seal, put +in a dry place, and it will keep for years.</p> +<br> +<p><b>GOOSEBERRY CATSUP.</b></p> +<p>Ten pounds of fruit gathered just before ripening, five pounds +of sugar, one quart of vinegar, two tablespoonfuls each of ground +black pepper, allspice and cinnamon. Boil the fruit in vinegar +until reduced to a pulp, then add sugar and the other seasoning. +Seal it hot.</p> +<p>Grape catsup is made in the same manner.</p> +<br> +<p><b>CUCUMBER CATSUP.</b></p> +<p>Take cucumbers suitable for the table; peel and grate them, salt +a little, and put in a bag to drain over night; in the morning +season to taste with salt, pepper and vinegar, put in small jars +and seal tight for fall or winter use.</p> +<br> +<p><b>CURRANT CATSUP.</b></p> +<p>Four pounds of currants, two pounds of sugar, one pint of +vinegar, one teaspoonful of cloves, a tablespoonful of cinnamon, +pepper and allspice. Boil in a porcelain saucepan until thoroughly +cooked. Strain through a sieve all but the skins; boil down until +just thick enough to run freely from the mouth of a bottle when +cold. Cork and set aside.</p> +<br> +<p><b>APPLE CATSUP.</b></p> +<p>Peel and quarter a dozen sound, tart apples; stew them until +soft in as little water as possible, then pass them through a +sieve. To a <span class='pagenum'>[Pg 179]</span><a name='Page_179' +id="Page_179"></a>quart of the sifted apple, add a teacupful of +sugar, one teaspoonful of pepper, one of cloves, one of mustard, +two of cinnamon, and two medium-sized onions, chopped <i>very</i> +fine. Stir all together, adding a tablespoonful of salt and a pint +of vinegar. Place over the fire and boil one hour, and bottle while +hot; seal very tight. It should be about as thick as tomato catsup, +so that it will just run from the bottle.</p> +<br> +<p><b>CELERY VINEGAR.</b></p> +<p>A quart of fresh celery, chopped fine, or a quarter of a pound +of celery seed; one quart of best vinegar; one tablespoonful of +salt, and one of white sugar. Put the celery or seed into a jar, +heat the vinegar, sugar and salt; pour it boiling hot over the +celery, let it cool, cover it tightly and set away. In two weeks +strain and bottle.</p> +<br> +<p><b>SPICED VINEGAR.</b></p> +<p>Take one quart of cider vinegar, put into it half an ounce of +celery seed, one-third of an ounce of dried mint, one-third of an +ounce of dried parsley, one garlic, three small onions, three whole +cloves, a teaspoonful of whole pepper-corns, a teaspoonful of +grated nutmeg, salt to taste and a tablespoonful of sugar; add a +tablespoonful of good brandy. Put all into a jar, and cover it +well; let it stand for three weeks, then strain and bottle it well. +Useful for flavoring salad and other dishes.</p> +<hr style='width: 65%;'> +<a name='PICKLES' id="PICKLES"></a> +<h2><b>PICKLES.</b></h2> +<br> +<p>Pickles should never be put into vessels of brass, copper or +tin, as the action of the acid on such metals often results in +poisoning the pickles. Porcelain or granite-ware is the best for +such purposes.</p> +<p>Vinegar that is used for pickling should be the best cider or +white-wine, and should never be boiled more than five or six +minutes, as it reduces its strength. In putting away pickles, use +stone or glass jars; the glazing on common earthenware is rendered +injurious by the action of the vinegar. When the jar is nearly +filled with the pickles, the vinegar should completely cover them, +and if there is any appearance of their not doing well, turn off +the vinegar, cover with fresh <span class='pagenum'>[Pg +180]</span><a name='Page_180' id="Page_180"></a>vinegar and spices. +Alum in small quantities is useful in making them firm and crisp. +In using ground spices, tie them up in muslin bags.</p> +<p>To green pickles, put green grape-vine leaves or green cabbage +leaves between them when heating. Another way is to heat them in +strong ginger tea. Pickles should be kept closely covered, put into +glass jars and sealed tightly.</p> +<p>"Turmeric" is India saffron, and is used very much in pickling +as a coloring.</p> +<p>A piece of horse-radish put into a jar of pickles will keep the +vinegar from losing its strength, and the pickles will keep sound +much longer, especially tomato pickles.</p> +<br> +<p><b>CUCUMBER PICKLES.</b></p> +<p>Select the medium, small-sized cucumbers. For one bushel make a +brine that will bear up an egg; heat it boiling hot and pour it +over the cucumbers; let them stand twenty-four hours, then wipe +them dry; heat some vinegar boiling hot and pour over them, +standing again twenty-four hours. Now change the vinegar, putting +on fresh vinegar, adding one quart of brown sugar, a pint of white +mustard seed, a small handful of whole cloves, the same of cinnamon +sticks, a piece of alum the size of an egg, half a cup of celery +seed; heat it all boiling hot and pour over the cucumbers.</p> +<br> +<p><b>SLICED CUCUMBER PICKLE.</b></p> +<p>Take one gallon of medium-sized cucumbers, put them into a jar +or pail. Put into enough <i>boiling</i> water to cover them a small +handful of salt, turn it over them and cover closely; repeat this +three mornings, and the fourth morning scald enough cider vinegar +to cover them, putting into it a piece of alum as large as a +walnut, a teacup of horse-radish root cut up fine; then tie up in a +small muslin bag, one teaspoonful of mustard, one of ground cloves, +and one of cinnamon. Slice up the cucumbers half of an inch thick, +place them in glass jars and pour the scalding vinegar over them. +Seal tight and they will keep good a year or more.</p> +<div class='right'><i>Mrs. Lydia C. Wright, South Vernon, +Vermont.</i></div> +<br> +<p><b>CUCUMBER PICKLES. (For Winter Use.)</b></p> +<p>A good way to put down cucumbers, a few at a time:—</p> +<p>When gathered from the vines, wash, and put in a firkin or half +barrel layers or cucumbers and rock-salt alternately, enough salt +to make <span class='pagenum'>[Pg 181]</span><a name='Page_181' id= +"Page_181"></a>sufficient brine to cover them, no water; cover with +a cloth; keep them under the brine with a heavy board; take off the +cloth, and rinse it every time you put in fresh cucumbers, as a +scum will rise and settle upon it. Use plenty of salt and it will +keep a year. To prepare pickles for use, soak in hot water, and +keep in a warm place until they are fresh enough, then pour spiced +vinegar over them and let them stand over night, then pour that off +and put on fresh.</p> +<br> +<p><b>GREEN TOMATO PICKLES. (Sweet.)</b></p> +<p>One peck of green tomatoes, sliced the day before you are ready +for pickling, sprinkling them through and through with salt, not +<i>too</i> heavily; in the morning drain off the liquor that will +drain from them. Have a dozen good-sized onions rather coarsely +sliced; take a suitable kettle and put in a layer of the sliced +tomatoes, then of onions, and between each layer sprinkle the +following spices: Six <i>red</i> peppers chopped coarsely, one cup +of sugar, one tablespoonful of ground allspice, one tablespoonful +of ground cinnamon, a teaspoonful of cloves, one tablespoonful of +mustard. Turn over three pints of good vinegar, or enough to +completely cover them; boil until tender. This is a choice +recipe.</p> +<p>If the flavor of onions is objectionable, the pickle is equally +as good without them.</p> +<br> +<p><b>GREEN TOMATO PICKLES. (Sour.)</b></p> +<p>Wash and slice, without peeling, one peck of sound green +tomatoes, put them into a jar in layers with a slight sprinkling of +salt between. This may be done over night; in the morning drain off +the liquor that has accumulated. Have two dozen medium-sized onions +peeled and sliced, also six red peppers chopped fine. Make some +spiced vinegar by boiling for half an hour a quart of cider vinegar +with whole spices in it. Now take a porcelain kettle and place in +it some of the sliced tomatoes, then some of the sliced onions; +shake in some black pepper and some of the chopped red peppers; +pour over some of the spiced vinegar; then repeat with the +tomatoes, onions, etc., until the kettle is full; cover with cold, +pure cider vinegar and cook until tender, but not too soft. Turn +into a jar well covered and set in a cool place.</p> +<br> +<span class='pagenum'>[Pg 182]</span><a name='Page_182' id= +"Page_182"></a> +<p><b>PICKLED MUSHROOMS.</b></p> +<p>Sufficient vinegar to cover the mushrooms; to each quart of +mushrooms two blades pounded mace, one ounce ground pepper, salt to +taste. Choose some nice young button mushrooms for pickling and rub +off the skin with a piece of flannel and salt, and cut off the +stalks; if very large, take out the red inside, and reject the +black ones, as they are too old. Put them in a stewpan, sprinkle +salt over them, with pounded mace and pepper in the above +proportion; shake them well over a clear fire until the liquor +flows and keep them there until it is all dried up again; then add +as much vinegar as will cover them; just let it simmer for one +minute and store it away in stone jars for use. When cold tie down +with bladder and keep in a dry place; they will remain good for a +length of time, and are generally considered excellent for +flavoring stews and other dishes.</p> +<br> +<p><b>PICKLED CABBAGE. (Purple.)</b></p> +<p>Cut a sound cabbage into quarters, spread it on a large flat +platter or dish and sprinkle thickly with salt; set it in a cool +place for twenty-four hours; then drain off the brine, wipe it dry +and lay it in the sun two hours, and cover with cold vinegar for +twelve hours. Prepare a pickle by seasoning enough vinegar to cover +the cabbage with equal quantities of mace, allspice, cinnamon and +black pepper, a cup of sugar to every gallon of vinegar, and a +teaspoonful of celery seed to every pint. Pack the cabbage in a +stone jar; boil the vinegar and spices five minutes and pour on +hot. Cover and set away in a cool, dry place. It will be good in a +month. A few slices of beetroot improves the color.</p> +<br> +<p><b>PICKLED WHITE CABBAGE.</b></p> +<p>This recipe recommends itself as of a delightful flavor yet +easily made, and a convenient substitute for the old-fashioned, +tedious method of pickling the same vegetable. Take a peck of +quartered cabbage, put a layer of cabbage and one of salt, let it +remain over night; in the morning squeeze them and put them on the +fire, with four chopped onions covered with vinegar; boil for half +an hour, then add one ounce of turmeric, one gill of black pepper, +one gill of celery seed, a few cloves, one tablespoonful of +allspice, a few pieces of ginger, half an ounce of mace, and two +pounds of brown sugar. Let it boil <span class='pagenum'>[Pg +183]</span><a name='Page_183' id="Page_183"></a>half an hour +longer, and when cold it is fit for use. Four tablespoonfuls of +made mustard should be added with the other ingredients.</p> +<br> +<p><b>PICKLED CAULIFLOWER.</b></p> +<p>Break the heads into small pieces and boil ten or fifteen +minutes in salt and water; remove from the water and drain +carefully. When cold, place in a jar, and pour over it hot vinegar, +in which has been scalded a liberal supply of whole cloves, pepper, +allspice and white mustard. Tie the spices in a bag, and, on +removing the vinegar from the fire, stir into each quart of it two +teaspoonfuls of French mustard, and half a cup of white sugar. +Cover tightly and be sure to have the vinegar cover the pickle.</p> +<br> +<p><b>PICKLED GREEN PEPPERS.</b></p> +<p>Take two dozen large, green, bell peppers, extract the seeds by +cutting a slit in the side (so as to leave them whole). Make a +strong brine and pour over them; let them stand twenty-four hours. +Take them out of the brine, and soak them in water for a day and a +night; now turn off this water and scald some vinegar, in which put +a small piece of alum, and pour over them, letting them stand three +days. Prepare a stuffing of two hard heads of white cabbage, +chopped fine, seasoned slightly with salt and a cup of white +mustard seed; mix it well and stuff the peppers hard and full; +stitch up, place them in a stone jar, and pour over spiced vinegar +scalding hot. Cover tightly.</p> +<br> +<p><b>GREEN PEPPER MANGOES.</b></p> +<p>Select firm, sound, green peppers, and add a few red ones as +they are ornamental and look well upon the table. With a sharp +knife remove the top, take out the seed, soak over night in salt +water, then fill with chopped cabbage and green tomatoes, seasoned +with salt, mustard seed and ground cloves. Sew on the top. Boil +vinegar sufficient to cover them, with a cup of brown sugar, and +pour over the mangoes. Do this three mornings, then seal.</p> +<br> +<p><b>CHOWCHOW. (Superior English Recipe.)</b></p> +<p>This excellent pickle is seldom made at home, as we can get the +imported article so much better than it can be made from the usual +recipes. This we vouch for being as near the genuine article as can +<span class='pagenum'>[Pg 184]</span><a name='Page_184' id= +"Page_184"></a>be made: One quart of young, tiny cucumbers, not +over two inches long, two quarts of <i>very</i> small white onions, +two quarts of tender string beans, each one cut in halves, three +quarts of green tomatoes, sliced and chopped very coarsely, two +fresh heads of cauliflower, cut into small pieces, or two heads of +white, hard cabbage.</p> +<p>After preparing these articles, put them in a stone jar, mix +them together, sprinkling salt between them sparingly. Let them +stand twenty-four hours, then drain off <i>all</i> the brine that +has accumulated. Now put these vegetables in a preserving kettle +over the fire, sprinkling through them an ounce of turmeric for +coloring, six red peppers, chopped coarsely, four tablespoonfuls of +mustard seed, two of celery seed, two of whole allspice, two of +whole cloves, a coffee cup of sugar, and two-thirds of a teacup of +best ground mixed mustard. Pour on enough of the best cider vinegar +to cover the whole well; cover tightly and simmer all well until it +is cooked all through and seems tender, watching and stirring it +often. Put in bottles or glass jars. It grows better as it grows +older, especially if sealed when hot.</p> +<br> +<p><b>PICKLED ONIONS.</b></p> +<p>Peel small onions until they are white. Scald them in salt and +water until tender, then take them up, put them into wide-mouthed +bottles, and pour over them hot spiced vinegar; when cold cork them +close. Keep in a dry, dark place. A tablespoonful of sweet oil may +be put in the bottles before the cork. The best sort of onions for +pickling are the small white buttons.</p> +<br> +<p><b>PICKLED MANGOES.</b></p> +<p>Let the mangoes, or young musk-melons, lie in salt water, strong +enough to bear an egg, for two weeks; then soak them in pure water +for two days, changing the water two or three times; then remove +the seeds and put the mangoes in a kettle, first a layer of grape +leaves, then mangoes, and so on until all are in, covering the top +with leaves; add a lump of alum the size of a hickory nut; pour +vinegar over them and boil them ten or fifteen minutes; remove the +leaves and let the pickles stand in this vinegar for a week; then +stuff them with the following mixture: One pound of ginger soaked +in brine for a day or two, and cut in slices, one ounce of black +pepper, one of mace, one of allspice, one of turmeric, half a pound +of garlic, soaked <span class='pagenum'>[Pg 185]</span><a name= +'Page_185' id="Page_185"></a>for a day or two in brine and then +dried; one pint grated horse-radish, one of black mustard seed and +one of white mustard seed; bruise all the spices and mix with a +teacup of pure olive oil; to each mango add one teaspoonful of +brown sugar; cut one solid head of cabbage fine; add one pint of +small onions, a few small cucumbers and green tomatoes; lay them in +brine a day and a night, then drain them well and add the imperfect +mangoes chopped fine and the spices; mix thoroughly, stuff the +mangoes and tie them; put them in a stone jar and pour over them +the best cider vinegar; set them in a bright, dry place until they +are canned. In a month add three pounds of brown sugar; if this is +not sufficient, add more until agreeable to taste. This is for four +dozen mangoes.</p> +<br> +<p><b>PICKLE OF RIPE CUCUMBERS.</b></p> +<p>This is a French recipe and is the most excellent of all the +high-flavored condiments; it is made by <i>sun-drying</i> thirty +<i>old</i>, full grown cucumbers, which have first been pared and +split, had the seeds taken out, been salted and let stand +twenty-four hours. The sun should be permitted to <i>dry</i>, not +simply drain them. When they are moderately dry, wash them with +vinegar and place them in layers in a jar, alternating them with a +layer of horse-radish, mustard seed, garlic and onions for each +layer of cucumbers. Boil in one quart of vinegar, one ounce of race +ginger, half an ounce of allspice and the same of turmeric; when +cool pour this over the cucumbers, tie up tightly and set away. +This pickle requires several months to mature it, but is delicious +when old, keeps admirably, and only a little is needed as a +relish.</p> +<br> +<p><b>PICKLED OYSTERS.</b></p> +<p>One gallon of oysters; wash them well in their own liquor; +carefully clear away the particles of shell, then put them into a +kettle, strain the liquor over them, add salt to your taste, let +them just come to the boiling point, or until the edges curl up; +then skim them out and lay in a dish to cool; put a sprig of mace +and a little cold pepper and allow the liquor to boil some time, +skimming it now and then so long as any skum rises. Pour it into a +pan and let it cool. When perfectly cool, add a half pint of strong +vinegar, place the oysters in a jar and pour the liquor over +them.</p> +<br> +<span class='pagenum'>[Pg 186]</span><a name='Page_186' id= +"Page_186"></a> +<p><b>RIPE CUCUMBER PICKLES. (Sweet.)</b></p> +<p>Pare and seed ripe cucumbers. Slice each cucumber lengthwise +into four pieces, or cut it into fancy shapes, as preferred. Let +them stand twenty-four hours covered with cold vinegar. Drain them; +then put them into fresh vinegar, with two pounds of sugar and one +ounce of cassia buds to one quart of vinegar, and a tablespoonful +of salt. Boil all together twenty minutes. Cover them closely in a +jar.</p> +<br> +<p><b>PICCALILLI.</b></p> +<p>One peck of green tomatoes; eight large onions chopped fine, +with one cup of salt well stirred in. Let it stand over night; in +the morning drain off all the liquor. Now take two quarts of water +and one of vinegar, boil all together twenty minutes. Drain all +through a sieve or colander. Put it back into the kettle again; +turn over it two quarts of vinegar, one pound of sugar, half a +pound of white mustard seed, two tablespoonfuls of ground pepper, +two of cinnamon, one of cloves, two of ginger, one of allspice, and +half a teaspoonful of cayenne pepper. Boil all together fifteen +minutes or until tender. Stir it often to prevent scorching. Seal +in glass jars.</p> +<p>A most delicious accompaniment for any kind of meat or fish.</p> +<div class='right'><i>Mrs. St. Johns.</i></div> +<br> +<p><b>PICKLED EGGS.</b></p> +<p>Pickled eggs are very easily prepared and most excellent as an +accompaniment for cold meats. Boil quite hard three dozen eggs, +drop in cold water and remove the shells, and pack them when +entirely cold in a wide-mouthed jar, large enough to let them in or +out without breaking. Take as much vinegar as you think will cover +them entirely and boil it in white pepper, allspice, a little root +ginger; pack them in stone or wide-mouthed glass jars, occasionally +putting in a tablespoonful of white and black mustard seed mixed, a +small piece of race ginger, garlic, if liked, horse-radish +ungrated, whole cloves, and a very little allspice. Slice two of +three green peppers, and add in very small quantities. They will be +fit for use in eight or ten days.</p> +<br> +<p><b>AN ORNAMENTAL PICKLE.</b></p> +<p>Boil fresh eggs half an hour, then put them in cold water. Boil +red beets until tender, peel and cut in dice form, and cover with +vinegar, spiced; shell the eggs and drop into the pickle jar.</p> +<br> +<span class='pagenum'>[Pg 187]</span><a name='Page_187' id= +"Page_187"></a> +<p><b>EAST INDIA PICKLE.</b></p> +<p>Lay in strong brine for two weeks, or until convenient to use +them, small cucumbers, very small common white onions, snap beans, +gherkins, hard white cabbage quartered, plums, peaches, pears, +lemons, green tomatoes and anything else you may wish. When ready, +take them out of the brine and simmer in pure water until tender +enough to stick a straw through—if still too salt, soak in +clear water; drain thoroughly and lay them in vinegar in which is +dissolved one ounce of turmeric to the gallon. For five gallons of +pickle, take two ounces of mace, two of cloves, two of cinnamon, +two of allspice, two of celery seed, a quarter of a pound of white +race ginger, cracked fine, half a pound of white mustard seed, half +a pint of small red peppers, quarter of a pound of grated +horse-radish, half a pint of flour mustard, two ounces of turmeric, +half a pint of garlic, if you like; soak in two gallons of cider +vinegar for two weeks, stirring daily. After the pickles have lain +in the turmeric vinegar for a week, take them out and put in jars +or casks, one layer of pickle and one of spice out of the vinegar, +till all is used. If the turmeric vinegar is still good and strong, +add it and the spiced vinegar. If the turmeric vinegar be much +diluted do not use it, but add enough fresh to the spiced to cover +the pickles; put it on the fire with a pound of brown sugar to each +gallon; when boiling, pour over the pickle. Repeat this two or +three times as your taste may direct.</p> +<br> +<p><b>MIXED PICKLES.</b></p> +<p>Scald in salt water until tender cauliflower heads, small +onions, peppers, cucumbers cut in dice, nasturtiums and green +beans; then drain until dry and pack into wide-mouthed bottles. +Boil in each pint of cider vinegar one tablespoonful of sugar, half +a teaspoonful of salt and two tablespoonfuls of mustard; pour over +the pickle and seal carefully. Other spices may be added if +liked.</p> +<br> +<p><b>BLUEBERRY PICKLES.</b></p> +<p>For blueberry pickles, old jars which have lost their covers, or +whose edges have been broken so that the covers will not fit +tightly, serve an excellent purpose as these pickles <i>must +not</i> be kept air-tight.</p> +<p>Pick over your berries, using only sound ones; fill your jars or +wide-mouthed bottles to within an inch of the top, then pour in +mo<span class='pagenum'>[Pg 188]</span><a name='Page_188' id= +"Page_188"></a>lasses enough to settle down into <i>all</i> the +spaces; this cannot be done in a moment, as molasses does not +<i>run</i> very freely. Only lazy people will feel obliged to stand +by and watch its progress. As it settles, pour in more until the +berries are covered. Then tie over the top a piece of cotton cloth +to keep the flies and other insects out and set away in the +preserve closet. Cheap molasses is good enough, and your pickles +will soon be "sharp." Wild grapes may be pickled in the same +manner.</p> +<br> +<p><b>PICKLED BUTTERNUTS AND WALNUTS.</b></p> +<p>These nuts are in the best state for pickling when the outside +shell can be penetrated by the head of a pin. Scald them and rub +off the outside skin, put them in a strong brine for six days, +changing the water every other day, keeping them closely covered +from the air. Then drain and wipe them (piercing each nut through +in several places with a large needle) and prepare the pickle as +follows: For a hundred large nuts, take of black pepper and ginger +root each an ounce; and of cloves, mace and nutmeg, each a half +ounce. Pound all the spices to powder and mix them well together, +adding two large spoonfuls of mustard seed. Put the nuts into jars +(having first stuck each of them through in several places with a +large needle), strewing the powdered seasoning between every layer +of nuts. Boil for five minutes a gallon of the very best cider +vinegar and pour it boiling hot upon the nuts. Secure the jars +closely with corks. You may begin to eat the nuts in a +fortnight.</p> +<br> +<p><b>WATERMELON PICKLE.</b></p> +<p>Ten pounds of watermelon rind boiled in pure water until tender; +drain the water off, and make a syrup of two pounds of white sugar, +one quart of vinegar, half an ounce of cloves, one ounce of +cinnamon. The syrup to be poured over the rind boiling hot three +days in succession.</p> +<br> +<p><b>SWEET PICKLE FOR FRUIT.</b></p> +<p>Most of the recipes for making a sweet pickle for fruit, such as +cling-stone peaches, damsons, plums, cherries, apricots, etc., are +so similar, that we give that which is most successfully used.</p> +<p>To every quart of fruit, allow a cup of white sugar and a large +pint of good cider vinegar, adding half an ounce of <i>stick</i> +cinnamon,<span class='pagenum'>[Pg 189]</span><a name='Page_189' +id="Page_189"></a> one tablespoonful of <i>whole</i> cloves, the +same of whole allspice. Let it come to a boil, and pour it hot over +the fruit; repeat this two or three days in succession; then seal +hot in glass jars if you wish to keep it for a long time.</p> +<p>The <i>fruit</i>, not the liquor, is to be eaten, and used the +same as any pickle. Some confound this with "Spiced Fruit," which +is not treated the same, one being a pickle, the other a spiced +preserve boiled down thick.</p> +<p>Damsons and plums should be pricked with a needle, and peaches +washed with a weak lye, and then rubbed with a coarse cloth to +remove the fur.</p> +<br> +<p><b>PEAR PICKLE.</b></p> +<p>Select small, sound ones, remove the blossom end, stick them +with a fork, allow to each quart of pears one pint of cider vinegar +and one cup of sugar, put in a teaspoonful allspice, cinnamon and +cloves to boil with the vinegar; then add the pears and boil, and +seal in jars.</p> +<br> +<p><b>SPICED CURRANTS.</b></p> +<p>Seven pounds of fruit, four pounds of sugar, one pint of good +cider vinegar, one tablespoonful of ground cinnamon, one +teaspoonful of cloves. Put into a kettle and boil until the fruit +is soft; then skim out the fruit, putting it on dishes until the +syrup is boiled down thick. Turn the fruit back into the syrup +again, so as to heat it all through; then seal it hot in glass +jars, and set it in a cool, dark place.</p> +<p>Any tart fruit may be put up in this way, and is considered a +very good embellishment for cold meats.</p> +<br> +<p><b>SPICED PLUMS.</b></p> +<p>Seven pounds of plums, one pint of <i>cider</i> vinegar, four +pounds of sugar, two tablespoonfuls of broken cinnamon bark, half +as much of whole cloves and the same of broken nutmeg; place these +in a muslin bag and simmer them in a little vinegar and water for +half an hour; then add it all to the vinegar and sugar, and bring +to a boil; add the plums and boil carefully until they are cooked +tender. Before cooking the plums they should be pierced with a +darning needle several times; this will prevent the skins bursting +while cooking.</p> +<br> +<span class='pagenum'>[Pg 190]</span><a name='Page_190' id= +"Page_190"></a> +<p><b>SPICED GRAPES.</b></p> +<p>Take the pulp from the grapes, preserving the skins. Boil the +pulp and rub through a colander to get out the seeds; then add the +skins to the strained pulp and boil with the sugar, vinegar and +spices. To every seven pounds of grapes use four and one-half +pounds of sugar, one pint of good vinegar. Spice quite highly with +ground cloves and allspice, with a little cinnamon.</p> +<br> +<p><b>PICKLED CHERRIES.</b></p> +<p>Select sound, large cherries, as large as you can get them; to +every quart of cherries allow a large cupful of vinegar, two +tablespoonfuls of sugar, a dozen whole cloves, and half a dozen +blades of mace; put the vinegar and sugar on to heat with the +spices; boil five minutes, turn out into a covered stoneware +vessel; cover and let it get perfectly cold; pack the cherries into +jars, and pour the vinegar over them when cold; cork tightly and +set away; they are fit for use almost immediately.</p> +<center><img src='images/190.png' width='300' height='195' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 191]</span><a name='Page_191' id= +"Page_191"></a> +<hr style='width: 65%;'> +<a name='VEGETABLES' id="VEGETABLES"></a> +<h2><b>VEGETABLES.</b></h2> +<br> +<p>Vegetables of all kinds should be thoroughly picked over, +throwing out all decayed or unripe parts, then well washed in +several waters. Most vegetables, when peeled, are better when laid +in cold water a short time before cooking. When partly cooked a +little salt should be thrown into the water in which they are +boiled, and they should cook steadily after they are put on, not +allowed to stop boiling or simmering until they are thoroughly +done. Every sort of culinary vegetable is much better when freshly +gathered and cooked as soon as possible, and, when done, thoroughly +drained, and served immediately while hot.</p> +<p>Onions, cabbage, carrots and turnips should be cooked in a great +deal of water, boiled only long enough to sufficiently cook them, +and immediately drained. Longer boiling makes them insipid in +taste, and with <i>too little</i> water they turn a dark color.</p> +<p>Potatoes rank first in importance in the vegetable line, and +consequently should be properly served. It requires some little +intelligence to cook even so simple and common a dish as boiled +potatoes. In the first place, all defective or green ones should be +cast out; a bad one will flavor a whole dish. If they are not +uniform in size, they should be made so by cutting after they are +peeled. The best part of a potato, or the most nutritious, is next +to the skin, therefore they should be pared very thinly, if at all; +then, if old, the cores should be cut out, thrown into <i>cold</i> +water salted a little, and boiled until soft enough for a fork to +pierce through easily; drain immediately, and replace the kettle on +the fire with the cover partly removed, until they are completely +dried. New potatoes should be put into boiling water, and when +partly done salted a little. They should be prepared just in time +for cooking by scraping off the thin outside skin. They require +about twenty minutes to boil.</p> +<br> +<span class='pagenum'>[Pg 192]</span><a name='Page_192' id= +"Page_192"></a> +<p><b>TO BOIL NEW POTATOES.</b></p> +<p>Do not have the potatoes dug long before they are dressed, as +they are never good when they have been out of the ground for some +time. Well wash them, rub off the skins with a coarse cloth, and +put them in <i>boiling</i> water salted. Let them boil until +tender; try them with a fork, and when done pour the water away +from them; let them stand by the side of the fire with the lid of +the saucepan partly removed, and when the potatoes are thoroughly +dry, put them in a hot vegetable dish, with a piece of butter the +size of a walnut; pile the potatoes over this and serve. If the +potatoes are too old to have the skins rubbed off; boil them in +their jackets; drain, peel and serve them as above, with a piece of +butter placed in the midst of them. They require twenty to thirty +minutes to cook. Serve them hot and plain, or with melted butter +over them.</p> +<br> +<p><b>MASHED POTATOES.</b></p> +<p>Take the quantity needed, pare off the skins and lay them in +cold water half an hour; then put them into a saucepan with a +little salt; cover with water and boil them until done. Drain off +the water and mash them fine with a potato masher. Have ready a +piece of butter the size of an egg, melted in half a cup of boiling +hot milk and a good pinch of salt; mix it well with the mashed +potatoes until they are a smooth paste, taking care that they are +not too wet. Put them into a vegetable dish, heaping them up and +smooth over the top, put a small piece of butter on the top in the +centre, and have dots of pepper here and there on the surface as +large as a half dime.</p> +<p>Some prefer using a heavy fork or wire beater, instead of a +potato masher, beating the potatoes quite light and heaping them up +in the dish without smoothing over the top.</p> +<br> +<p><b>BROWNED POTATOES.</b></p> +<p>Mash them the same as the above, put them into a dish that they +are to be served in, smooth over the top and brush over with the +yolk of an egg, or spread on a bountiful supply of butter and dust +well with flour. Set in the oven to brown; it will brown in fifteen +minutes with a quick fire.</p> +<br> +<span class='pagenum'>[Pg 193]</span><a name='Page_193' id= +"Page_193"></a> +<p><b>MASHED POTATOES. (Warmed Over.)</b></p> +<p>To two cupfuls of cold mashed potatoes add a half cupful of +milk, a pinch of salt, a tablespoonful of butter, two +tablespoonfuls of flour and two eggs beaten to a froth. Mix the +whole until thoroughly light; then put into a pudding or vegetable +dish, spread a little butter over the top and bake a golden brown. +The quality depends upon very thoroughly beating the eggs before +adding them, so that the potato will remain light and porous after +baking, similar to sponge cake.</p> +<br> +<p><b>POTATO PUFFS.</b></p> +<p>Prepare the potatoes as directed for mashed potato. While +<i>hot</i>, shape in balls about the size of an egg. Have a tin +sheet well buttered, and place the balls on it. As soon as all are +done, brush over with beaten egg. Brown in the oven. When done, +slip a knife under them and slide them upon a hot platter. Garnish +with parsley and serve immediately.</p> +<br> +<p><b>POTATOES Á LA CRÊME.</b></p> +<p>Heat a cupful of milk; stir in a heaping tablespoonful of butter +cut up in as much flour. Stir until smooth and thick; pepper and +salt, and add two cupfuls of cold boiled potatoes, sliced, and a +little very finely chopped parsley. Shake over the fire until the +potatoes are hot all through, and pour into a deep dish.</p> +<br> +<p><b>NEW POTATOES AND CREAM.</b></p> +<p>Wash and rub new potatoes with a coarse cloth or +scrubbing-brush; drop into boiling water and boil briskly until +done, and no more; press a potato against the side of the kettle +with a fork; if done, it will yield to a gentle pressure; in a +saucepan have ready some butter and cream, hot, but not boiling, a +little green parsley, pepper and salt; drain the potatoes, add the +mixture, put over hot water for a minute or two, and serve.</p> +<br> +<p><b>SARATOGA CHIPS.</b></p> +<p>Peel good-sized potatoes, and slice them as evenly as possible. +Drop them into ice-water; have a kettle of very hot lard, as for +cakes; put a few at a time into a towel and shake, to dry the +moisture out of them, and then drop them into the boiling lard. +Stir them occasionally, and when of a light brown take them out +with a skimmer, and they will be crisp and not greasy. Sprinkle +salt over them while hot.</p> +<br> +<span class='pagenum'>[Pg 194]</span><a name='Page_194' id= +"Page_194"></a> +<p><b>FRIED RAW POTATOES.</b></p> +<p>Peel half a dozen medium-sized potatoes very evenly, cut them in +slices as thin as an egg-shell, and be sure to cut them from the +<i>breadth</i>, not the length, of the potato. Put a tablespoonful +each of butter and sweet lard into the frying pan, and as soon as +it boils add the sliced potatoes, sprinkling over them salt and +pepper to season them. Cover them with a tight-fitting lid, and let +the steam partly cook them; then remove it, and let them fry a +bright gold color, shaking and turning them carefully, so as to +brown equally. Serve very hot.</p> +<p>Fried, cold cooked potatoes may be fried by the same recipe, +only slice them a little thicker.</p> +<p><i>Remark</i>.—Boiled or steamed potatoes chopped up or +sliced while they are yet warm never fry so successfully as when +cold.</p> +<br> +<p><b>SCALLOPED POTATOES. (Kentucky Style.)</b></p> +<p>Peel and slice raw potatoes thin, the same as for frying. Butter +an earthen dish, put in a layer of potatoes, and season with salt, +pepper, butter, a bit of onion chopped fine, if liked; sprinkle a +little flour. Now put another layer of potatoes and the seasoning. +Continue in this way till the dish is filled. Just before putting +into the oven, pour a quart of hot milk over. Bake three-quarters +of an hour.</p> +<p>Cold boiled potatoes may be cooked the same. It requires less +time to bake them; they are delicious either way. If the onion is +disliked it can be omitted.</p> +<br> +<p><b>STEAMED POTATOES.</b></p> +<p>This mode of cooking potatoes is now much in vogue, particularly +where they are wanted on a large scale, it being so very +convenient. Pare the potatoes, throw them into cold water as they +are peeled, then put them in a steamer. Place the steamer over a +saucepan of boiling water, and steam the potatoes from twenty to +forty minutes, according to the size and sort. When the fork goes +easily through them, they are done; then take them up, dish and +serve very quickly.</p> +<br> +<p><b>POTATO SNOW.</b></p> +<p>Choose some mealy potatoes that will boil exceedingly white; +pare them and cook them well, but not so as to be watery; drain +them, and mash and season them well. Put in the saucepan in which +they were <span class='pagenum'>[Pg 195]</span><a name='Page_195' +id="Page_195"></a>dressed, so as to keep them as hot as possible; +then press them through a wire sieve into the dish in which they +are to be served; strew a little fine salt upon them previous to +sending them to table. French cooks also add a small quantity of +pounded loaf sugar while they are being mashed.</p> +<br> +<p><b>HASTY COOKED POTATOES.</b></p> +<p>Wash and peel some potatoes; cut them into slices of about a +quarter of an inch in thickness; throw them into <i>boiling</i> +salted water, and, if of good quality, they will be done in about +ten minutes.</p> +<p>Strain off the water, put the potatoes into a hot dish, chop +them slightly, add pepper, salt, and a few small pieces of fresh +butter, and serve without loss of time.</p> +<br> +<p><b>FAVORITE WARMED POTATOES.</b></p> +<p>The potatoes should be boiled <i>whole with the skins on</i> in +plenty of water, well <i>salted</i>, and are much better for being +boiled the day before needed. Care should be taken that they are +not over cooked. Strip off the skins (not pare them with a knife) +and slice them nearly a quarter of an inch thick. Place them in a +chopping-bowl and sprinkle over them sufficient salt and pepper to +season them well; chop them all one way, then turn the +chopping-bowl half way around and chop across them, cutting them +into little square pieces the shape of dice. About twenty-five +minutes before serving time, place on the stove a saucepan (or any +suitable dish) containing a piece of butter the size of an egg; +when it begins to melt and run over the bottom of the dish, put in +a cup of rich sweet milk. When this boils up put in the chopped +potatoes; there should be about a quart of them; stir them a little +so that they become moistened through with the milk; then cover and +place them on the back of the stove, or in a moderate oven, where +they will heat through gradually. When heated through, stir +carefully from the bottom with a spoon and cover tightly again. +Keep hot until ready to serve. Baked potatoes are very good warmed +in this manner.</p> +<br> +<p><b>CRISP POTATOES.</b></p> +<p>Cut cold raw potatoes into shavings, cubes, or any small shape; +throw them, a few at a time, into boiling fat and toss them about +with a knife until they are a uniform light brown; drain and season +with salt and pepper. Fat is never hot enough while +bubbling—when it is ready it is still and smoking, but should +never burn.</p> +<br> +<span class='pagenum'>[Pg 196]</span><a name='Page_196' id= +"Page_196"></a> +<p><b>LYONNAISE POTATOES.</b></p> +<p>Take eight or ten good-sized cold boiled potatoes, slice them +end-wise, then crosswise, making them like dice in small squares. +When you are ready to cook them, heat some butter or good drippings +in a frying pan; fry in it one small onion (chopped fine) until it +begins to change color and look yellow. Now put in your potatoes, +sprinkle well with salt and pepper, stir well and cook about five +minutes, taking care that you do not break them. <i>They must not +brown.</i> Just before taking up stir in a tablespoonful of minced +parsley. Drain dry by shaking in a heated colander. Serve <i>very +hot</i>.</p> +<div class='right'><i>Delmonico</i></div> +<br> +<p><b>POTATO FILLETS.</b></p> +<p>Pare and slice the potatoes thin; cut them if you like in small +fillets about a quarter of an inch square, and as long as the +potato will admit; keep them in cold water until wanted, then drop +them into boiling lard; when nearly done, take them out with a +skimmer and drain them, boil up the lard again, drop the potatoes +back and fry till done; this operation causes the fillets to swell +up and puff.</p> +<br> +<p><b>POTATO CROQUETTES. No. 1.</b></p> +<p>Wash, peel and put four large potatoes in cold water, with a +pinch of salt, and set them over a brisk fire; when they are done +pour off all the water and mash them. Take another saucepan, and +put in it ten tablespoonfuls of milk and a lump of butter half the +size of an egg; put it over a brisk fire; as soon as the milk comes +to a boil, pour the potatoes into it, and stir them very fast with +a wooden spoon; when thoroughly mixed, take them from the fire and +put them on a dish. Take a tablespoonful and roll it in a clean +towel, making it oval in shape; dip it in a well-beaten egg, and +then in bread crumbs, and drop it in hot drippings or lard. Proceed +in this manner till all the potato is used, four potatoes making +six croquettes. Fry them a light brown all over, turning them +gently as may be necessary. When they are done, lay them on brown +paper or a hair sieve, to drain off all fat; then serve on a +napkin.</p> +<br> +<p><b>POTATO CROQUETTES. No. 2.</b></p> +<p>Take two cups of cold mashed potatoes, season with a pinch of +salt, pepper and a tablespoonful of butter. Beat up the whites of +two eggs, <span class='pagenum'>[Pg 197]</span><a name='Page_197' +id="Page_197"></a>and work all together thoroughly; make it into +small balls slightly flattened, dip them in the beaten yolks of the +eggs, then roll either in flour or cracker crumbs; fry the same as +fish-balls.</p> +<div class='right'><i>Delmonico's.</i></div> +<br> +<p><b>POTATOES Á LA DELMONICO.</b></p> +<p>Cut the potatoes with a vegetable cutter into small balls about +the size of a marble; put them into a stewpan with plenty of butter +and a good sprinkling of salt; keep the saucepan covered, and shake +occasionally until they are quite done, which will be in about an +hour.</p> +<br> +<p><b>FRIED POTATOES WITH EGGS.</b></p> +<p>Slice cold boiled potatoes and fry in good butter until brown; +beat up one or two eggs, and stir into them just as you dish them +for the table; do not leave them a moment on the fire after the +eggs are in, for if they harden they are not half so nice; one egg +is enough for three or four persons, unless they are very fond of +potatoes; if they are, have plenty and put in two.</p> +<br> +<p><b>BAKED POTATOES.</b></p> +<p>Potatoes are either baked in their jackets or peeled; in either +case they should not be exposed to a fierce heat, which is +wasteful, inasmuch as thereby a great deal of vegetable is scorched +and rendered uneatable. They should be frequently turned while +being baked and kept from touching each other in the oven or dish. +When done in their skins, be particular to wash and brush them +before baking them. If convenient, they may be baked in wood-ashes, +or in a Dutch oven in front of the fire. When pared they should be +baked in a dish and fat of some kind added to prevent their +outsides from becoming burnt; they are ordinarily baked thus as an +accessory to baked meat.</p> +<p>Never serve potatoes, boiled or baked whole, in a closely +covered dish. They become sodden and clammy. Cover with a folded +napkin that allows the steam to escape, or absorbs the moisture. +They should be served promptly when done and require about +three-quarters of an hour to one hour to bake them, if of a good +size.</p> +<br> +<p><b>BROWNED POTATOES WITH A ROAST. No. 1.</b></p> +<p>About three-quarters of an hour before taking up your roasts, +peel middling-sized potatoes, boil them until partly done, then +arrange <span class='pagenum'>[Pg 198]</span><a name='Page_198' id= +"Page_198"></a>them in the roasting-pan around the roast, basting +them with the drippings at the same time you do the meat, browning +them evenly. Serve hot with the meat. Many cooks partly boil the +potatoes before putting around the roast. New potatoes are very +good cooked around a roast.</p> +<br> +<p><b>BROWNED POTATOES WITH A ROAST. No. 2.</b></p> +<p>Peel, cook and mash the required quantity, adding while hot a +little chopped onion, pepper and salt; form it into small oval +balls and dredge them with flour; then place around the meat about +twenty minutes before it is taken from the oven. When nicely +browned, drain dry and serve hot with the meat.</p> +<br> +<p><b>SWEET POTATOES.</b></p> +<p>Boiled, steamed and baked the same as Irish potatoes; generally +cooked with their jackets on. Cold sweet potatoes may be cut in +slices across or lengthwise, and fried as common potatoes; or may +be cut in half and served cold.</p> +<p>Boiled sweet potatoes are very nice. Boil until partly done, +peel them and bake brown, basting them with butter or beef +drippings several times. Served hot. They should be a nice +brown.</p> +<br> +<p><b>BAKED SWEET POTATOES.</b></p> +<p>Wash and scrape them, split them lengthwise. Steam or boil them +until nearly done. Drain, and put them in a baking dish, placing +over them lumps of butter, pepper and salt; sprinkle thickly with +sugar, and bake in the oven to a nice brown.</p> +<p>Hubbard squash is nice cooked in the same manner.</p> +<br> +<p><b>ONIONS BOILED.</b></p> +<p>The white silver-skins are the best species. To boil them peel +off the outside, cut off the ends, put them into cold water, and +into a stewpan and let them scald two minutes; then turn off that +water, pour on cold water salted a little, and boil slowly till +tender, which will be in thirty or forty minutes, according to +their size; when done drain them quite dry, pour a little melted +butter over them, sprinkle them with pepper and salt and serve +hot.</p> +<p>An excellent way to peel onions so as not to affect the eyes is +to take a pan <i>full</i> of water and hold and peel them under the +water.</p> +<br> +<span class='pagenum'>[Pg 199]</span><a name='Page_199' id= +"Page_199"></a> +<p><b>ONIONS STEWED.</b></p> +<p>Cook the same as boiled onions, and, when quite done, turn off +all the water; add a teacupful of milk, a piece of butter the size +of an egg, pepper and salt to taste, a tablespoonful of flour +stirred to a cream; let all boil up once and serve in a vegetable +dish hot.</p> +<br> +<p><b>ONIONS BAKED.</b></p> +<p>Use the large Spanish onion, as best for this purpose; wash them +clean, but do not peel, and put into a saucepan with slightly +salted water; boil an hour, replacing the water with more boiling +hot as it evaporates; turn off the water and lay the onions on a +cloth to dry them well; roll each one in a piece of buttered tissue +paper, twisting it at the top to keep it on, and bake in a slow +oven about an hour, or until tender all through; peel them; place +in a deep dish and brown slightly, basting well with butter for +fifteen minutes; season with salt and pepper and pour some melted +butter over them.</p> +<br> +<p><b>FRIED ONIONS.</b></p> +<p>Peel, slice and fry them brown in equal quantities of butter and +lard or nice drippings; cover until partly soft, remove the cover +and brown them; salt and pepper.</p> +<br> +<p><b>SCALLOPED ONIONS.</b></p> +<p>Take eight or ten onions of good size, slice them and boil until +tender. Lay them in a baking-dish, put in bread crumbs, butter in +small bits, pepper and salt, between each layer until the dish is +full, putting bread crumbs last; add milk or cream until full. Bake +twenty minutes or half an hour.</p> +<p>A little onion is not an injurious article of food, as many +believe. A judicious use of plants of the onion family is quite as +important a factor in successful cookery as salt and pepper. When +carefully concealed by manipulation in food, it affords zest and +enjoyment to many who could not otherwise taste of it were its +presence known. A great many successful compounds derive their +excellence from the partly concealed flavor of the onion, which +imparts a delicate appetizing aroma highly prized by epicures.</p> +<br> +<span class='pagenum'>[Pg 200]</span><a name='Page_200' id= +"Page_200"></a> +<p><b>CAULIFLOWER.</b></p> +<p>When cleaned and washed, drop them into boiling water, into +which you have put salt and a teaspoonful of flour, or a slice of +bread; boil till tender; take off, drain and dish them; serve with +a sauce spread over and made with melted butter, salt, pepper, +grated nutmeg, chopped parsley and vinegar.</p> +<p>Another way is to make a white sauce (see SAUCES) and when the +cauliflowers are dished as above, turn the white sauce over, and +serve warm. They may also be served in the same way with a milk, +cream, or tomato sauce, or with brown butter.</p> +<p>It is a very good plan to loosen the leaves of a head of +cauliflower and let lie, the top downward, in a pan of cold salt +water, to remove any insects that might be hidden between them.</p> +<br> +<p><b>FRIED CAULIFLOWER.</b></p> +<p>Boil the cauliflower till about half done. Mix two +tablespoonfuls of flour with two yolks of eggs, then add water +enough to make a rather thin paste; add salt to taste; the two +whites are beaten till stiff, and then mixed with the yolks, flour +and water. Dip each branch of the cauliflower into the mixture, and +fry them in hot fat. When done, take them off with a skimmer, turn +into a colander, dust salt all over and serve warm. Asparagus, +celery, egg-plant, oyster plant are all fine when fried in this +manner.</p> +<br> +<p><b>CABBAGE BOILED.</b></p> +<p>Great care is requisite in cleaning a cabbage for boiling, as it +frequently harbors numerous insects. The large drumhead cabbage +requires an hour to boil; the green savory cabbage will boil in +twenty minutes. Add considerable salt to the water when boiling. Do +not let a cabbage boil too long—by a long boiling it becomes +watery. Remove it from the water into a colander to drain and serve +with drawn butter, or butter poured over it.</p> +<p>Red cabbage is used for slaw, as is also the white winter +cabbage. For directions to prepare these varieties, see articles +SLAW and SOURCROUT.</p> +<br> +<p><b>CABBAGE WITH CREAM.</b></p> +<p>Remove the outer leaves from a solid, small-sized head of +cabbage, and cut the remainder as fine as for slaw. Have on the +fire a spider <span class='pagenum'>[Pg 201]</span><a name= +'Page_201' id="Page_201"></a>or deep skillet, and when it is hot +put in the cut cabbage, pouring over it right away a pint of +boiling water. Cover closely and allow it to cook rapidly for ten +minutes. Drain off the water and add half a pint of new milk, or +part milk and cream; when it boils, stir in a large teaspoonful of +either wheat or rice flour moistened with milk; add salt and +pepper, and as soon as it comes to a boil, serve. Those who find +slaw and other dishes prepared from cabbage indigestible will not +complain of this.</p> +<br> +<p><b>STEAMED CABBAGE.</b></p> +<p>Take a sound, solid cabbage, and with a large sharp knife shave +it <i>very fine</i>. Put it in a saucepan, pour in half a teacupful +of water, or just enough to keep it from burning; cover it very +tightly, so as to confine the steam; watch it closely, add a little +water now and then, until it begins to be tender; then put into it +a large tablespoonful of butter; salt and pepper to taste, dish it +hot. If you prefer to give it a tart taste, just before taking from +the fire add a third of a cup of good vinegar.</p> +<br> +<p><b>LADIES' CABBAGE.</b></p> +<p>Boil a firm white cabbage fifteen minutes, changing the water +then for more from the boiling tea-kettle. When tender, drain and +set aside until perfectly cold. Chop fine and add two beaten eggs, +a tablespoonful of butter, pepper, salt, three tablespoonfuls of +rich milk or cream. Stir all well together, and bake in a buttered +pudding-dish until brown. Serve very hot. This dish resembles +cauliflower and is very digestible and palatable.</p> +<br> +<p><b>FRIED CABBAGE.</b></p> +<p>Place in a frying pan an ounce of butter and heat it boiling +hot. Then take cold boiled cabbage chopped fine, or cabbage hot, +cooked the same as steamed cabbage, put it into the hot butter and +fry a light brown, adding two tablespoonfuls of vinegar. Very +good.</p> +<br> +<p><b>FRENCH WAY OF COOKING CABBAGE.</b></p> +<p>Chop cold boiled white cabbage and let it drain till perfectly +dry: stir in some melted butter to taste; pepper, salt and four +tablespoonfuls of cream; after it is heated through add two +well-beaten eggs; then turn the mixture into a buttered frying pan, +stirring until it is very hot and becomes a delicate brown on the +under side. Place a <span class='pagenum'>[Pg 202]</span><a name= +'Page_202' id="Page_202"></a>hot dish over the pan, which must be +reversed when turned out to be served.</p> +<br> +<p><b>SOURCROUT.</b></p> +<p>Barrels having held wine or vinegar are used to prepare +sourcrout in. It is better, however, to have a special barrel for +the purpose. Strasburg, as well as all Alsace, has a well-acquired +fame for preparing the cabbages. They slice very white and firm +cabbages in fine shreds with a machine made for the purpose. At the +bottom of a small barrel they place a layer of coarse salt and +alternately layers of cabbage and salt, being careful to have one +of salt on the top. As each layer of cabbage is added, it must be +pressed down by a large and heavy pestle and fresh layers are added +as soon as the juice floats on the surface. The cabbage must be +seasoned with a few grains of coriander, juniper berries, etc. When +the barrel is full it must be put in a dry cellar, covered with a +cloth, under a plank, and on this heavy weights are placed. At the +end of a few days it will begin to ferment, during which time the +pickle must be drawn off and replaced by fresh, until the liquor +becomes clear. This should be done every day. Renew the cloth and +wash the cover, put the weights back and let stand for a month. By +that time the sourcrout will be ready for use. Care must be taken +to let the least possible air enter the sourcrout and to have the +cover perfectly clean. Each time the barrel has to be opened it +must be properly closed again. These precautions must not be +neglected.</p> +<p>This is often fried in the same manner as fried cabbage, +excepting it is first boiled until soft in just water enough to +cook it, then fry and add vinegar.</p> +<br> +<p><b>TO BOIL RICE.</b></p> +<p>Pick over the rice carefully, wash it in warm water, rubbing it +between the hands, rinsing it in several waters, then let it remain +in cold water until ready to be cooked. Have a saucepan of water +slightly salted; when it is boiling hard, pour off the cold water +from the rice, and sprinkle it in the boiling water by degrees, so +as to keep the particles separated. Boil it steadily for twenty +minutes, then take it off from the fire and drain off all the +water. Place the saucepan with the lid partly off, on the back part +of the stove, where it is only moderately warm, to allow the rice +to dry. The moisture will pass off and each grain of rice will be +separated, so that if shaken the <span class='pagenum'>[Pg +203]</span><a name='Page_203' id="Page_203"></a>grains will fall +apart. This is the true way of serving rice as a vegetable and is +the mode of cooking it in the Southern States where it is +raised.</p> +<br> +<p><b>PARSNIPS, BOILED.</b></p> +<p>Wash, scrape and split them. Put them into a pot of boiling +water; add a little salt, and boil them till quite tender, which +will be in from two to three hours, according to their size. Dry +them in a cloth when done and pour melted butter or white sauce +(see SAUCES) over them in the dish. Serve them up with any sort of +boiled meat or with salt cod.</p> +<p>Parsnips are very good baked or stewed with meat.</p> +<br> +<p><b>FRIED PARSNIPS.</b></p> +<p>Boil tender in a little hot water salted; scrape, cut into long +slices, dredge with flour; fry in hot lard or dripping, or in +butter and lard mixed; fry quite brown. Drain off fat and +serve.</p> +<p>Parsnips may be boiled and mashed the same as potatoes.</p> +<br> +<p><b>STEWED PARSNIPS.</b></p> +<p>After washing and scraping the parsnips slice them about half of +an inch thick. Put them in a saucepan of boiling water containing +just enough to barely cook them; add a tablespoonful of butter, +season with salt and pepper, then cover closely. Stew them until +the water has cooked away, watching carefully and stirring often to +prevent burning, until they are soft. When they are done they will +be of a creamy light straw color and deliciously sweet, retaining +all the goodness of the vegetable.</p> +<br> +<p><b>PARSNIP FRITTERS.</b></p> +<p>Boil four or five parsnips; when tender take off the skin and +mash them fine; add to them a teaspoonful of wheat flour and a +beaten egg; put a tablespoonful of lard or beef drippings in a +frying pan over the fire, add to it a saltspoonful of salt; when +boiling hot put in the parsnips; make it in small cakes with a +spoon; when one side is a delicate brown turn the other; when both +are done take them on a dish, put a very little of the fat in which +they were fried over and serve hot. These resemble very nearly the +taste of the salsify or oyster plant, and will generally be +preferred.</p> +<br> +<span class='pagenum'>[Pg 204]</span><a name='Page_204' id= +"Page_204"></a> +<p><b>CREAMED PARSNIPS.</b></p> +<p>Boil tender, scrape and slice lengthwise. Put over the fire with +two tablespoonfuls of butter, pepper and salt and a little minced +parsley. Shake until the mixture boils. Dish the parsnips, add to +the sauce three tablespoonfuls of cream or milk in which has been +stirred a quarter of a spoonful of flour. Boil once and pour over +the parsnips.</p> +<br> +<p><b>STEWED TOMATOES.</b></p> +<p>Pour boiling water over a dozen sound ripe tomatoes; let them +remain for a few moments; then peel off the skins, slice them and +put them over the fire in a well-lined tin or granite-ware +saucepan. Stew them about twenty minutes, then add a tablespoonful +of butter, salt and pepper to taste; let them stew fifteen minutes +longer and serve hot. Some prefer to thicken tomatoes with a little +grated bread, adding a teaspoonful of sugar; and others who like +the flavor of onion chop up one and add while stewing; then again, +some add as much green corn as there are tomatoes.</p> +<br> +<p><b>TO PEEL TOMATOES.</b></p> +<p>Put the tomatoes into a frying basket and plunge them into hot +water for three or four minutes. Drain and peel. Another way is to +place them in a flat baking-tin and set them in a hot oven about +five minutes; this loosens the skins so that they readily slip +off.</p> +<br> +<p><b>SCALLOPED TOMATOES.</b></p> +<p>Butter the sides and bottom of a pudding-dish. Put a layer of +bread crumbs in the bottom; on them put a layer of sliced tomatoes; +sprinkle with salt, pepper and some bits of butter, and a very +<i>little</i> white sugar. Then repeat with another layer of +crumbs, another of tomato and seasoning until full, having the top +layer of slices of tomato, with bits of butter on each. Bake +covered until well cooked through; remove the cover and brown +quickly.</p> +<br> +<p><b>STUFFED BAKED TOMATOES.</b></p> +<p>From the blossom end of a dozen tomatoes—smooth, ripe and +solid—cut a thin slice and with a small spoon scoop out the +pulp without breaking the rind surrounding it; chop a small head of +cabbage and a good-sized onion fine and mix with them fine bread +crumbs <span class='pagenum'>[Pg 205]</span><a name='Page_205' id= +"Page_205"></a>and the pulp; season with pepper, salt and sugar and +add a cup of sweet cream; when all is well mixed, fill the tomato +shells, replace the slices and place the tomatoes in a buttered +baking-dish, cut ends up and put in the pan just enough water to +keep from burning; drop a small lump of butter on each tomato and +bake half an hour or so, till well done; place another bit of +butter on each and serve in same dish. Very fine.</p> +<p>Another stuffing which is considered quite fine. Cut a slice +from the stem of each and scoop out the soft pulp. Mince one small +onion and fry it slightly; add a gill of hot water, the tomato pulp +and two ounces of cold veal or chicken chopped fine, simmer slowly +and season with salt and pepper. Stir into the pan cracker dust or +bread crumbs enough to absorb the moisture; take off from the fire +and let it cool; stuff the tomatoes with this mass, sprinkle dry +crumbs over the top; add a small piece of butter to the top of each +and bake until slightly browned on top.</p> +<br> +<p><b>BAKED TOMATOES. (Plain.)</b></p> +<p>Peel and slice quarter of an inch thick; place in layers in a +pudding-dish, seasoning each layer with salt, pepper, butter and a +very little white sugar. Cover with a lid or large plate and bake +half an hour. Remove the lid and brown for fifteen minutes. Just +before taking from the oven pour over the top three or four +tablespoonfuls of whipped cream with melted butter.</p> +<br> +<p><b>TO PREPARE TOMATOES. (Raw.)</b></p> +<p>Carefully remove the peelings. Only perfectly ripe tomatoes +should ever be eaten raw and if ripe the skins easily peel off. +Scalding injures the flavor. Slice them and sprinkle generously +with salt, more sparingly with black pepper, and to a dish holding +one quart, add a light tablespoonful of sugar to give a piquant +zest to the whole. Lastly, add a gill of best cider vinegar; +although, if you would have a dish yet better suited to please an +epicurean palate, you may add a teaspoonful of made mustard and two +tablespoonfuls of rich sweet cream.</p> +<br> +<p><b>FRIED AND BROILED TOMATOES.</b></p> +<p>Cut firm, large, ripe tomatoes into thick slices, rather more +than a quarter of an inch thick. Season with salt and pepper, +dredge well <span class='pagenum'>[Pg 206]</span><a name='Page_206' +id="Page_206"></a>with flour, or roll in egg and crumbs, and fry +them brown on both sides evenly, in hot butter and lard mixed. Or, +prepare them the same as for frying, broiling on a well-greased +gridiron, seasoning afterward the same as beefsteak. A good +accompaniment to steak. Or, having prepared the following sauce, a +pint of milk, a tablespoonful of flour and one beaten egg, salt, +pepper and a very little mace; cream an ounce of butter, whisk into +it the milk and let it simmer until it thickens; pour the sauce on +a hot side-dish and arrange the tomatoes in the centre.</p> +<br> +<p><b>SCRAMBLED TOMATOES.</b></p> +<p>Remove the skins from a dozen tomatoes; cut them up in a +saucepan; add a little butter, pepper and salt; when sufficiently +boiled, beat up five or six eggs and just before you serve turn +them into the saucepan with the tomatoes, and stir one way for two +minutes, allowing them time to be done thoroughly.</p> +<br> +<p><b>CUCUMBER Á LA CRÊME.</b></p> +<p>Peel and cut into slices (lengthwise) some fine cucumbers. Boil +them until soft; salt to taste, and serve with delicate cream +sauce. For Tomato Salad, see SALADS, also for Raw Cucumbers.</p> +<br> +<p><b>FRIED CUCUMBERS.</b></p> +<p>Pare them and cut lengthwise in very thick slices; wipe them dry +with a cloth; sprinkle with salt and pepper, dredge with flour, and +fry in lard and butter, a tablespoonful of each mixed. Brown both +sides and serve warm.</p> +<br> +<p><b>GREEN CORN, BOILED.</b></p> +<p>This should be cooked on the same day it is gathered; it loses +its sweetness in a few hours and must be artificially supplied. +Strip off the husks, pick out all the silk and put it in boiling +water; if not entirely fresh, add a tablespoonful of sugar to the +water, but <i>no salt</i>; boil twenty minutes, fast, and serve; or +you may cut it from the cob, put in plenty of butter and a little +salt, and serve in a covered vegetable dish. The corn is much +sweeter when cooked with the husks on, but requires longer time to +boil. Will generally boil in twenty minutes.</p> +<span class='pagenum'>[Pg 207]</span><a name='Page_207' id= +"Page_207"></a> +<p>Green corn left over from dinner makes a nice breakfast dish, +prepared as follows: Cut the corn from the cob, and put into a bowl +with a cup of milk to every cup of corn, a half cup of flour, one +egg, a pinch of salt, and a little butter. Mix well into a thick +batter, and fry in small cakes in very hot butter. Serve with +plenty of butter and powdered sugar.</p> +<center><img src='images/il08.jpg' width='800' height='524' alt= +'THE FAMOUS EAST ROOM.' title=''></center> +<h3>THE FAMOUS EAST ROOM.</h3> +<br> +<center><img src='images/il09.jpg' width='451' height='600' alt= +'THE RED ROOM.' title=''></center> +<h3>THE RED ROOM.</h3> +<br> +<center><img src='images/il10.jpg' width='439' height='600' alt= +'THE BLUE ROOM.' title=''></center> +<h3>THE BLUE ROOM.</h3> +<br> +<p><b>CORN PUDDING.</b></p> +<p>This is a Virginia dish. Scrape the substance out of twelve ears +of tender, green, uncooked corn (it is better scraped than grated, +as you do not get those husky particles which you cannot avoid with +a grater); add yolks and whites, beaten separately, of four eggs, a +teaspoonful of sugar, the same of flour mixed in a tablespoonful of +butter, a small quantity of salt and pepper, and one pint of milk. +Bake about half or three-quarters of an hour.</p> +<br> +<p><b>STEWED CORN.</b></p> +<p>Take a dozen ears of green sweet corn, very tender and juicy; +cut off the kernels, cutting with a large sharp knife from the top +of the cob down; then scrape the cob. Put the corn in a saucepan +over the fire with just enough water to make it cook without +burning; boil about twenty minutes, then add a teacupful of milk or +cream, a tablespoonful of cold butter, and season with pepper and +salt. Boil ten minutes longer and dish up hot in a vegetable dish. +The corn would be much sweeter if the scraped cobs were boiled +first in the water that the corn is cooked in.</p> +<p>Many like corn cooked in this manner, putting half corn and half +tomatoes; either way is very good.</p> +<br> +<p><b>FRIED CORN.</b></p> +<p>Cut the corn off the cob, taking care not to bring off any of +the husk with it and to have the grains as separate as possible. +Fry in a little butter—just enough to keep it from sticking +to the pan; stir very often. When nicely browned, add salt and +pepper and a little rich cream. Do not set it near the stove after +the cream is added, as it will be apt to turn. This makes a nice +dinner or breakfast dish.</p> +<br> +<p><b>ROASTED GREEN CORN.</b></p> +<p>Strip off all the husk from green corn and roast it on a +gridiron over a bright fire of coals, turning it as one side is +done. Or, if a <span class='pagenum'>[Pg 208]</span><a name= +'Page_208' id="Page_208"></a>wood fire is used, make a place clean +in front of the fire, lay the corn down, turn it when one side is +done; serve with salt and butter.</p> +<br> +<p><b>SUCCOTASH.</b></p> +<p>Take a pint of fresh shelled Lima beans, or any large fresh +beans, put them in a pot with cold water, rather more than will +cover them. Scrape the kernels from twelve ears of young sweet +corn; put the cobs in with the beans, boiling from half to +three-quarters of an hour. Now take out the cobs and put in the +scraped corn; boil again fifteen minutes, then season with salt and +pepper to taste, a piece of butter the size of an egg and half a +cup of cream. Serve hot.</p> +<br> +<p><b>FRIED EGG-PLANT.</b></p> +<p>Take fresh, purple egg-plants of a middling size; cut them in +slices a quarter of an inch thick, and soak them for half an hour +in cold water, with a teaspoonful of salt in it. Have ready some +cracker or bread crumbs and one beaten egg; drain off the water +from the slices, lay them on a napkin, dip them in the crumbs and +then in the egg, put another coat of crumbs on them and fry them in +butter to a light brown. The frying pan must be hot before the +slices are put in—they will fry in ten minutes.</p> +<p>You may pare them before you put them into the frying pan, or +you may pull off the skins when you take them up. You must not +remove them from the water until you are ready to cook them, as the +air will turn them black.</p> +<br> +<p><b>STUFFED EGG-PLANT.</b></p> +<p>Cut the egg-plant in two; scrape out all the inside and put it +in a saucepan with a little minced ham; cover with water and boil +until soft; drain off the water; add two tablespoonfuls of grated +crumbs, a tablespoonful of butter, half a minced onion, salt and +pepper; stuff each half of the hull with the mixture; add a small +lump of butter to each and bake fifteen minutes. Minced veal or +chicken in the place of ham, is equally as good and many prefer +it.</p> +<br> +<p><b>STRING BEANS.</b></p> +<p>Break off the end that grew to the vine, drawing off at the same +time the string upon the edge; repeat the same process from the +other <span class='pagenum'>[Pg 209]</span><a name='Page_209' id= +"Page_209"></a>end; cut them with a sharp knife into pieces half an +inch long, and boil them in <i>just enough</i> water to +<i>cover</i> them. They usually require one hour's boiling; but +this depends upon their age and freshness. After they have boiled +until tender and the water <i>boiled nearly out</i>, add pepper and +salt, a tablespoonful of butter and a half a cup of cream; if you +have not the cream add more butter.</p> +<p>Many prefer to drain them before adding the seasoning; in that +case they lose the real goodness of the vegetable.</p> +<br> +<p><b>LIMA AND KIDNEY BEANS.</b></p> +<p>These beans should be put into boiling water, a little more than +enough to cover them, and boiled till tender—from half an +hour to two hours; serve with butter and salt upon them.</p> +<p>These beans are in season from the last of July to the last of +September. There are several other varieties of beans used as +summer vegetables, which are cooked as above.</p> +<p>For Baked Beans, see PORK AND BEANS.</p> +<br> +<p><b>CELERY.</b></p> +<p>This is stewed the same as green corn, by boiling, adding cream, +butter, salt and pepper.</p> +<br> +<p><b>STEWED SALSIFY OR OYSTER-PLANT.</b></p> +<p>Wash the roots and scrape off their skins, throwing them, as you +do so, into cold water, for exposure to the air causes them to +immediately turn dark. Then cut crosswise into little thin slices; +throw into fresh water, enough to cover; add a little salt and stew +in a covered vessel until tender, or about one hour. Pour off a +little of the water, add a small lump of butter, a little pepper, +and a gill of sweet cream and a teaspoonful of flour stirred to a +paste. Boil up and serve hot.</p> +<p>Salsify may be simply boiled and melted butter turned over +them.</p> +<br> +<p><b>FRIED SALSIFY.</b></p> +<p>Stew the salsify as usual till very tender; then with the back +of a spoon or a potato jammer mash it very fine. Beat up an egg, +add a teacupful of milk, a little flour, butter and seasoning of +pepper and salt. Make into little cakes, and fry a light brown in +boiling lard.</p> +<br> +<span class='pagenum'>[Pg 210]</span><a name='Page_210' id= +"Page_210"></a> +<p><b>BEETS BOILED.</b></p> +<p>Select small-sized, smooth roots. They should be carefully +washed, but not cut before boiling, as the juice will escape and +the sweetness of the vegetable be impaired, leaving it white and +hard. Put them into boiling water, and boil them until tender, +which requires often from one to two hours. Do not probe them, but +press them with the finger to ascertain if they are sufficiently +done. When satisfied of this, take them up, and put them into a pan +of cold water, and slip off the outside. Cut them into thin slices, +and while hot season with butter, salt, a little pepper and very +sharp vinegar.</p> +<br> +<p><b>BAKED BEETS.</b></p> +<p>Beets retain their sugary, delicate flavor to perfection if they +are baked instead of boiled. Turn them frequently while in the +oven, using a knife, as the fork allows the juice to run out. When +done remove the skin, and serve with butter, salt and pepper on the +slices.</p> +<br> +<p><b>STEWED BEETS.</b></p> +<p>Boil them first and then scrape and slice them. Put them into a +stewpan with a piece of butter rolled in flour, some boiled onion +and parsley chopped fine, and a little vinegar, salt and pepper. +Set the pan on the fire, and let the beets stew for a quarter of an +hour.</p> +<br> +<p><b>OKRA.</b></p> +<p>This grows in the shape of pods, and is of a gelatinous +character, much used for soup, and is also pickled; it may be +boiled as follows: Put the young and tender pods of long white okra +in salted boiling water in granite, porcelain or a tin-lined +saucepan—as contact with Iron will discolor it; boil fifteen +minutes; remove the stems, and serve with butter, pepper, salt and +vinegar if preferred.</p> +<br> +<p><b>ASPARAGUS.</b></p> +<p>Scrape the stems of the asparagus lightly, but very clean; throw +them into cold water and when they are all scraped and very clean, +tie them in bunches of equal size; cut the large ends evenly, that +the stems may be all of the same length, and put the asparagus into +plenty of boiling water, well salted. While it is boiling, cut +several slices of <span class='pagenum'>[Pg 211]</span><a name= +'Page_211' id="Page_211"></a>bread half an inch thick, pare off the +crust and toast it a delicate brown on both sides. When the stalks +of the asparagus are tender (it will usually cook in twenty to +forty minutes) lift it out directly, or it will lose both its color +and flavor and will also be liable to break; dip the toast quickly +into the liquor in which it was boiled and dish the vegetable upon +it, the heads all lying one way. Pour over white sauce, or melted +butter.</p> +<br> +<p><b>ASPARAGUS WITH EGGS.</b></p> +<p>Boil a bunch of asparagus twenty minutes; cut off the tender +tops and lay them in a deep-pie plate, buttering, salting and +peppering well. Beat up four eggs, the yolks and whites separately +to a stiff froth; add two tablespoonfuls of milk or cream, a +tablespoonful of warm butter, pepper and salt to taste. Pour evenly +over the asparagus mixture. Bake eight minutes or until the eggs +are set. Very good.</p> +<br> +<p><b>GREEN PEAS.</b></p> +<p>Shell the peas and wash in cold water. Put in boiling water just +enough to cover them well and keep them from burning; boil from +twenty minutes to half an hour, when the liquor should be nearly +boiled out; season with pepper and salt and a good allowance of +butter; serve very hot.</p> +<p>This is a very much better way than cooking in a larger quantity +of water and draining off the liquor, as that diminishes the +sweetness, and much of the fine flavor of the peas is lost. The +salt should never be put in the peas before they are tender, unless +very young, as it tends to harden them.</p> +<br> +<p><b>STEWED GREEN PEAS.</b></p> +<p>Into a saucepan of boiling water put two or three pints of young +green peas and when nearly done and tender drain in a colander dry; +then melt two ounces of butter in two of flour; stir well and boil +five minutes longer; should the pods be quite clean and fresh boil +them first in the water, remove and put in the peas. The Germans +prepare a very palatable dish of sweet young pods alone by simply +stirring in a little butter with some savory herbs.</p> +<br> +<p><b>SQUASHES, OR CYMBLINGS.</b></p> +<p>The green or summer squash is best when the outside is beginning +to turn yellow, as it is then less watery and insipid than when +younger. <span class='pagenum'>[Pg 212]</span><a name='Page_212' +id="Page_212"></a>Wash them, cut them into pieces and take out the +seeds. Boil them about three-quarters of an hour, or till quite +tender. When done, drain and squeeze them well till you have +pressed out all the water; mash them with a little butter, pepper +and salt. Then put the squash thus prepared into a stewpan, set it +on hot coals and stir it very frequently till it becomes dry. Take +care not to let it burn.</p> +<p>Summer squash is very nice steamed, then prepared the same as +boiled.</p> +<br> +<p><b>BOILED WINTER SQUASH.</b></p> +<p>This is much finer than the summer squash. It is fit to eat in +August, and, in a dry warm place, can be kept well all winter. The +color is a very bright yellow. Pare it, take out the seeds, cut it +in pieces, and stew it slowly till quite soft in a very little +water. Afterwards drain, squeeze and press it well; then mash it +with a very little butter, pepper and salt. They will boil in from +twenty to forty minutes.</p> +<br> +<p><b>BAKED WINTER SQUASH.</b></p> +<p>Cut open the squash, take out the seeds and without paring cut +it up into large pieces; put the pieces on tins or in a +dripping-pan, place in a moderately hot oven and bake about an +hour. When done, peel and mash like mashed potatoes, or serve the +pieces hot on a dish, to be eaten warm with butter like sweet +potatoes. It retains its sweetness much better baked this way than +when boiled.</p> +<br> +<p><b>VEGETABLE HASH.</b></p> +<p>Chop rather coarsely the remains of vegetables left from a +boiled dinner, such as cabbage, parsnips, potatoes, etc.; sprinkle +over them a little pepper, place in a saucepan or frying pan over +the fire; put in a piece of butter the size of a hickory nut; when +it begins to melt, tip the dish so as to oil the bottom and around +the sides; then put in the chopped vegetables, pour in a spoonful +or two of hot water from the tea-kettle, cover quickly so as to +keep in the steam. When heated thoroughly take off the cover and +stir occasionally until well cooked. Serve hot. Persons fond of +vegetables will relish this dish very much.</p> +<br> +<p><b>SPINACH.</b></p> +<p>It should be cooked so as to retain its bright green color and +not sent to table, as it so often is, of a dull brown or olive +color; to retain its fresh appearance, do not cover the vessel +while it is cooking.</p> +<span class='pagenum'>[Pg 213]</span><a name='Page_213' id= +"Page_213"></a> +<p>Spinach requires dose examination and picking, as insects are +frequently found among it and it is often gritty. Wash it through +three or four waters. Then drain it and put it in boiling water. +Fifteen to twenty minutes is generally sufficient time to boil +spinach. Be careful to remove the scum. When it is quite tender, +take it up, and drain and squeeze it well. Chop it fine, and put it +into a saucepan with a piece of butter and a little pepper and +salt. Set it on the fire and let it stew five minutes, stirring it +all the time, until quite dry. Turn it into a vegetable dish, shape +it into a mound, slice some hard-boiled eggs and lay around the +top.</p> +<br> +<p><b>GREENS.</b></p> +<p>About a peck of greens are enough for a mess for a family of +six, such as dandelions, cowslips, burdock, chicory and other +greens. All greens should be carefully examined, the tough ones +thrown out, then be thoroughly washed through several waters until +they are entirely free from sand. The addition of a handful of salt +to each pan of water used in washing the greens will free them from +insects and worms, especially if after the last watering they are +allowed to stand in salted water for a half hour or longer. When +ready to boil the greens, put them into a large pot half full of +boiling water, with a handful of salt, and boil them steadily until +the stalks are tender; this will be in from five to twenty minutes, +according to the maturity of the greens; but remember that +long-continued boiling wastes the tender substances of the leaves, +and so diminishes both the bulk and the nourishment of the dish; +for this reason it is best to cut away any tough stalks before +beginning to cook the greens. As soon as they are tender drain them +in a colander, chop them a little and return them to the fire long +enough to season them with salt, pepper and butter; vinegar may be +added if it is liked; the greens should be served as soon as they +are hot.</p> +<p>All kinds of greens can be cooked in this manner.</p> +<br> +<p><b>STEWED CARROTS.</b></p> +<p>Wash and scrape the carrots and divide them into strips; put +them into a stewpan with water enough to cover them; add a spoonful +of salt and let them boil slowly until tender; then drain and +replace them in the pan, with two tablespoons of butter rolled in +flour, shake over a little pepper and salt, then add enough cream +or milk to moisten the whole; let it come to a boil and serve +hot.</p> +<br> +<span class='pagenum'>[Pg 214]</span><a name='Page_214' id= +"Page_214"></a> +<p><b>CARROTS MASHED.</b></p> +<p>Scrape and wash them; cook them tender in boiling water salted +slightly. Drain well and mash them. Work in a good piece of butter +and season with pepper and salt. Heap up on a vegetable dish and +serve hot.</p> +<p>Carrots are also good simply boiled in salted water and dished +up hot with melted butter over them.</p> +<br> +<p><b>TURNIPS.</b></p> +<p>Turnips are boiled plain with or without meat, also mashed like +potatoes and stewed like parsnips. They should always be served +hot. They require from forty minutes to an hour to cook.</p> +<br> +<p><b>STEWED PUMPKINS.</b></p> +<p>See stewed pumpkin for pie. Cook the same, then after stewing +season the same as mashed potatoes. Pumpkin is good baked in the +same manner as baked winter squash.</p> +<br> +<p><b>STEWED ENDIVE.</b></p> +<p><i>Ingredients.</i>—Six heads of endive, salt and water, +one pint of broth, thickening of butter and flour, one +tablespoonful of lemon juice, a small lump of sugar.</p> +<p><i>Mode.</i>—Wash and free the endive thoroughly from +insects, remove the green part of the leaves, and put it into +boiling water, slightly salted. Let it remain for ten minutes; then +take it out, drain it till there is no water remaining and chop it +very fine. Put it into a stewpan with the broth, add a little salt +and a lump of sugar, and boil until the endive is perfectly tender. +When done, which may be ascertained by squeezing a piece between +the thumb and finger, add a thickening of butter and flour and the +lemon juice; let the sauce boil up and serve.</p> +<p><i>Time.</i>—Ten minutes to boil, five minutes to simmer +in the broth.</p> +<br> +<p><b>BAKED MUSHROOMS.</b></p> +<p>Prepare them the same as for stewing. Place them in a baking-pan +in a moderate oven. Season with salt, pepper, lemon juice and +chopped parsley. Cook in the oven fifteen minutes, baste with +butter. Arrange on a dish and pour the gravy over them. Serve with +<span class='pagenum'>[Pg 215]</span><a name='Page_215' id= +"Page_215"></a>sauce made by heating a cup of cream, two ounces of +butter, a tablespoonful of chopped parsley, a little cayenne +pepper, salt, a tablespoonful of white sauce and two tablespoonfuls +of lemon juice. Put in a saucepan and set on the fire. Stir until +thick, but do not let boil. Mushrooms are very nice placed on +slices of well-buttered toast when set into the oven to bake. They +cook in about fifteen minutes.</p> +<br> +<p><b>STEWED MUSHROOMS.</b></p> +<p>Time, twenty-one minutes. Button mushrooms, salt to taste, a +little butter rolled in flour, two tablespoonfuls of cream or the +yolk of one egg. Choose buttons of uniform size. Wipe them clean +and white with a wet flannel; put them in a stewpan with a little +water and let them stew very gently for a quarter of an hour. Add +salt to taste, work in a little flour and butter, to make the +liquor about as thick as cream, and let it boil for five minutes. +When you are ready to dish it up, stir in two tablespoonfuls of +cream or the yolk of an egg; stir it over the fire for a minute, +but do not let it boil, and serve. Stewed button mushrooms are very +nice, either in fish stews or ragouts, or served apart to eat with +fish. Another way of doing them is to stew them in milk and water +(after they are rubbed white), add to them a little veal gravy, +mace and salt and thicken the gravy with cream or the yolks of +eggs.</p> +<p>Mushrooms can be cooked in the same manner as the recipes for +oysters, either stewed, fried, broiled, or as a soup. They are also +used to flavor sauces, catsups, meat gravies, game and soups.</p> +<br> +<p><b>CANNED MUSHROOMS.</b></p> +<p>Canned mushrooms may be served with good effect with game and +even with beefsteak if prepared in this way: Open the can and pour +off every drop of the liquid found there; let the mushrooms drain, +then put them in a saucepan with a little cream and butter, pepper +and salt; let them simmer gently for from five to ten minutes, and +when the meat is on the platter pour the mushrooms over it. If +served with steak, that should be very tender and be broiled, never +in any case fried.</p> +<br> +<p><b>MUSHROOMS FOR WINTER USE.</b></p> +<p>Wash and wipe free from grit the small fresh button mushrooms. +Put into a frying pan a quarter of a pound of the very best butter. +<span class='pagenum'>[Pg 216]</span><a name='Page_216' id= +"Page_216"></a>Add to it two whole cloves, a saltspoonful of salt +and a tablespoonful of lemon juice. When hot add a quart of the +small mushrooms, toss them about in the butter for a moment only, +then put them in jars; fill the top of each jar with an inch or two +of the butter and let it cool. Keep the jars in a cool place, and +when the butter is quite firm add a top layer of salt. Cover to +keep out dust.</p> +<p>The best mushrooms grow on uplands or in high open fields, where +the air is pure.</p> +<br> +<p><b>TRUFFLES.</b></p> +<p>The truffle belongs to the family of the mushrooms; they are +used principally in this country as a condiment for boned turkey +and chicken, scrambled eggs, fillets of beef, game and fish. When +mixed in due proportion, they add a peculiar zest and flavor to +sauces that cannot be found in any other plant in the vegetable +kingdom.</p> +<br> +<p><b>ITALIAN STYLE OF DRESSING TRUFFLES.</b></p> +<p>Ten truffles, a quarter of a pint of salad oil, pepper and salt +to taste, one tablespoonful of minced parsley, a very little finely +minced garlic, two blades of pounded mace, one tablespoonful of +lemon juice.</p> +<p>After cleansing and brushing the truffles, cut them into thin +slices and put them in a baking-dish, on a seasoning of oil or +butter, pepper, salt, parsley, garlic and mace in the above +proportion. Bake them for nearly an hour, and just before serving +add the lemon juice and send them to the table very hot.</p> +<br> +<p><b>TRUFFLES AU NATUREL.</b></p> +<p>Select some fine truffles; cleanse them by washing them in +several waters with a brush until not a particle of sand or grit +remains on them; wrap each truffle in buttered paper and bake in a +hot oven for quite an hour; take off the paper; wipe the truffles +and serve them in a hot napkin.</p> +<hr style='width: 65%;'> +<a name='MACARONI' id="MACARONI"></a> +<h2><b>MACARONI.</b></h2> +<br> +<p><b>MACARONI Á LA ITALIENNE.</b></p> +<p>Divide a quarter of a pound of macaroni into four-inch pieces. +Simmer fifteen minutes in plenty of boiling water, salted. Drain. +<span class='pagenum'>[Pg 217]</span><a name='Page_217' id= +"Page_217"></a>Put the macaroni into a saucepan and turn over it a +strong soup stock, enough to prevent burning. Strew over it an +ounce of grated cheese; when the cheese is melted, dish. Put +alternate layers of macaroni and cheese, then turn over the soup +stock and bake half an hour.</p> +<br> +<p><b>MACARONI AND CHEESE.</b></p> +<p>Break half a pound of macaroni into pieces an inch or two long; +cook it in boiling water, enough to cover it well; put in a good +teaspoonful of salt; let it boil about twenty minutes. Drain it +well and then put a layer in the bottom of a well-buttered +pudding-dish; upon this some grated cheese and small pieces of +butter, a bit of salt, then more macaroni, and so on, filling the +dish; sprinkle the top layer with a thick layer of cracker crumbs. +Pour over the whole a teacupful of cream or milk. Set it in the +oven and bake half an hour. It should be nicely browned on top. +Serve in the same dish in which it was baked with a clean napkin +pinned around it.</p> +<br> +<p><b>TIMBALE OF MACARONI.</b></p> +<p>Break in very short lengths small macaroni (vermicelli, +spaghetti, tagliarini). Let it be rather overdone; dress it with +butter and grated cheese; then work into it one or two eggs, +according to quantity. Butter and bread crumb a plain mold, and +when the macaroni is nearly cold fill the mold with it, pressing it +well down and leaving a hollow in the centre, into which place a +well-flavored mince of meat, poultry or game; then fill up the mold +with more macaroni, pressed well down. Bake in a moderately heated +oven, turn out and serve.</p> +<br> +<p><b>MACARONI Á LA CRÊME.</b></p> +<p>Boil one-quarter of a pound of macaroni in plenty of hot water, +salted, until tender; put half a pint of milk in a double boiler, +and when it boils stir into it a mixture of two tablespoonfuls of +butter and one of flour. Add two tablespoonfuls of cream, a little +white and cayenne pepper; salt to taste, and from one-quarter to +one-half a pound of grated cheese, according to taste. Drain and +dish the macaroni; pour the boiling sauce over it and serve +immediately.</p> +<br> +<span class='pagenum'>[Pg 218]</span><a name='Page_218' id= +"Page_218"></a> +<p><b>MACARONI AND TOMATO SAUCE.</b></p> +<p>Divide half a pound of macaroni into four-inch pieces, put it +into boiling salted water enough to cover it; boil from fifteen to +twenty minutes then drain; arrange it neatly on a hot dish and pour +tomato sauce over it, and serve immediately while hot. See SAUCES +for tomato sauce.</p> +<center><img src='images/218.png' width='200' height='167' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 219]</span><a name='Page_219' id= +"Page_219"></a> +<hr style='width: 65%;'> +<a name='BUTTER_AND_CHEESE' id="BUTTER_AND_CHEESE"></a> +<h2>BUTTER AND CHEESE</h2> +<br> +<p><b>TO MAKE BUTTER.</b></p> +<p>Thoroughly scald the churn, then cool well with ice or spring +water. Now pour in the thick cream; churn fast at first, then, as +the butter forms, more slowly; always with perfect regularity; in +warm weather, pour a little cold water into the churn, should the +butter form slowly; in the winter, if the cream is too cold, add a +little warm water to bring it to the proper temperature. When the +butter has "come", rinse the sides of the churn down with cold +water and take the butter up with a perforated dasher or a wooden +ladle, turning it dexterously just below the surface of the +buttermilk to catch every stray bit; have ready some very cold +water in a deep wooden tray; and into this plunge the dasher when +you draw it from the churn; the butter will float off, leaving the +dasher free. When you have collected all the butter, gather behind +a wooden butter ladle and drain off the water, squeezing and +pressing the butter with the ladle; then pour on more cold water +and work the butter with the ladle to get the milk out, drain off +the water, sprinkle salt over the butter—a tablespoonful to a +pound; work it in a little and set in a cool place for an hour to +harden, then work and knead it until not another drop of water +exudes, and the butter is perfectly smooth, and close in texture +and polish; then with the ladle make up into rolls, little balls, +stamped pats, etc.</p> +<p>The churn, dasher, tray and ladle should be well scalded before +using, so that the butter will not stick to them, and then cooled +with very cold water.</p> +<p>When you skim cream into your cream jar, stir it well into what +is already there, so that it may all sour alike; and no <i>fresh +cream should be put with it</i> within twelve hours before +churning, or the butter will not come quickly; and perhaps, not at +all.</p> +<span class='pagenum'>[Pg 220]</span><a name='Page_220' id= +"Page_220"></a> +<p>Butter is indispensable in almost all culinary preparations. +Good fresh butter, used in moderation, is easily digested; it is +softening, nutritious and fattening, and is far more easily +digested than any other of the oleaginous substances sometimes used +in its place.</p> +<br> +<p><b>TO MAKE BUTTER QUICKLY.</b></p> +<p>Immediately after the cow is milked, strain the milk into clean +pans, and set it over a moderate fire until it is scalding hot; do +not let it boil; then set it aside; when it is cold, skim off the +cream; the milk will still be fit for any ordinary use; when you +have enough cream put it into a clean earthen basin; beat it with a +wooden spoon until the butter is made, which will not be long; then +take it from the milk and work it with a little cold water, until +it is free from milk; then drain off the water, put a small +tablespoonful of fine salt to each pound of butter and work it in. +A small teaspoonful of fine white sugar, worked in with the salt, +will be found an improvement—sugar is a great preservative. +Make the butter in a roll; cover it with a bit of muslin and keep +it in a cool place. A reliable recipe.</p> +<br> +<p><b>A BRINE TO PRESERVE BUTTER.</b></p> +<p>First work your butter into small rolls, wrapping each one +carefully in a clean muslin cloth, tying them up with a string. +Make a brine, say three gallons, having it strong enough of salt to +bear up an egg; add half a teacupful of pure, white sugar, and one +tablespoonful of saltpetre; boil the brine, and when cold strain it +carefully. Pour it over the rolls so as to more than cover them, as +this excludes the air. Place a weight over all to keep the rolls +under the surface.</p> +<br> +<p><b>PUTTING UP BUTTER TO KEEP.</b></p> +<p>Take of the best pure common salt two quarts, one ounce of white +sugar and one of saltpetre; pulverize them together completely. +Work the butter well, then thoroughly work in an ounce of this +mixture to every pound of butter. The butter is to be made into +half-pound rolls, and put into the following brine—to three +gallons of brine strong enough to bear an egg, add a quarter of a +pound of white sugar.</p> +<div class='right'><i>Orange Co., N. Y. Style</i></div> +<br> +<span class='pagenum'>[Pg 221]</span><a name='Page_221' id= +"Page_221"></a> +<p><b>CURDS AND CREAM.</b></p> +<p>One gallon of milk will make a moderate dish. Put one spoonful +of prepared rennet to each quart of milk, and when you find that it +has become curd, tie it loosely in a thin cloth and hang it to +drain; do not wring or press the cloth; when drained, put the curd +into a mug and set in cool water, which must be frequently changed +(a refrigerator saves this trouble). When you dish it, if there is +whey in the mug, lie it gently out without pressing the curd; lay +it on a deep dish, and pour fresh cream over it; have powdered +loaf-sugar to eat with it; also hand the nutmeg grater.</p> +<p>Prepared rennet can be had at almost any druggist's, and at a +reasonable price.</p> +<br> +<p><b>NEW JERSEY CREAM CHEESE.</b></p> +<p>First scald the quantity of milk desired; let it cool a little, +then add the rennet; the directions for quantity are given on the +packages of "Prepared Rennet." When the curd is formed, take it out +on a ladle without breaking it; lay it on a thin cloth held by two +persons; dash a ladleful of water over each ladleful of curd, to +separate the curd; hang it up to drain the water off, and then put +it under a light press for one hour; cut the curd with a thread +into small pieces; lay a cloth between each two, and press for an +hour; take them out, rub them with fine salt, let them lie on a +board for an hour, and wash them in cold water; let them lie to +drain, and in a day or two the skin will look dry; put some sweet +grass under and over them, and they will soon ripen.</p> +<br> +<p><b>COTTAGE CHEESE.</b></p> +<p>Put a pan of sour or loppered milk on the stove or range where +it is not too hot; let it scald until the whey rises to the top (be +careful that it does not boil, or the curd will become hard and +tough). Place a clean doth or towel over a sieve and pour this whey +and curd into it, living it covered to drain two or three hours; +then put it into a dish and chop it fine with a spoon, adding a +teaspoonful of salt, a tablespoonful of butter and enough sweet +cream to make the cheese the consistency of putty. With your hands +make it into little balls flattened. Keep it in a cool place. Many +like it made rather thin with cream, serving it in a deep dish. You +may make this cheese of sweet milk by forming the curd with +prepared rennet.</p> +<br> +<span class='pagenum'>[Pg 222]</span><a name='Page_222' id= +"Page_222"></a> +<p><b>SLIP.</b></p> +<p>Slip is bonny-clabber without its acidity, and so delicate is +its flavor that many persons like it just as well as ice cream. It +is prepared thus:—Make a quart of milk moderately warm; then +stir into it one large spoonful of the preparation called rennet; +set it by, and when cool again it will be as stiff as jelly. It +should be made only a few hours before it is to be used, or it will +be tough and watery; in summer set the dish on ice after it has +jellied. It must be served with powdered sugar, nutmeg and +cream.</p> +<br> +<p><b>CHEESE FONDU.</b></p> +<p>Melt an ounce of butter and whisk into it a pint of boiled milk. +Dissolve two tablespoonfuls of flour in a gill of cold milk, add it +to the boiled milk and let it cool. Beat the yolks of four eggs +with a heaping teaspoonful of salt, half a teaspoonful of pepper +and five ounces of grated cheese. Whip the whites of the eggs and +add them, pour the mixture into a deep tin lined with buttered +paper, and allow for the rising, say four inches. Bake twenty +minutes and serve the moment it leaves the oven.</p> +<br> +<p><b>CHEESE SOUFFLÉ.</b></p> +<p>Melt an ounce of butter in a saucepan; mix smoothly with it one +ounce of flour, a pinch of salt and cayenne and a quarter of a pint +of milk; simmer the mixture gently over the fire, stirring it all +the time, till it is as thick as melted butter, stir into it about +three ounces of finely-grated parmesan, or any good cheese. Turn it +into a basin and mix with it the yolks of two well-beaten eggs. +Whisk three whites to a solid froth, and just before the souffle is +baked put them into it, and pour the mixture into a small round +tin. It should be only half filled, as the fondu will rise very +high. Pin a napkin around the dish in which it is baked, and serve +the moment it is baked. It would be well to have a metal cover +strongly heated. Time twenty minutes. Sufficient for six +persons.</p> +<br> +<p><b>SCALLOPED CHEESE.</b></p> +<p>Any person who is fond of cheese could not fail to favor this +recipe.</p> +<p>Take three slices of bread well-buttered, first cutting off the +brown outside crust. Grate fine a quarter of a pound of any kind of +good <span class='pagenum'>[Pg 223]</span><a name='Page_223' id= +"Page_223"></a>cheese; lay the bread in layers in a buttered +baking-dish, sprinkle over it the grated cheese, some salt and +pepper to taste. Mix four well-beaten eggs with three cups of milk; +pour it over the bread and cheese. Bake it in a hot oven as you +would cook a bread pudding. This makes an ample dish for four +people.</p> +<br> +<p><b>PASTRY RAMAKINS.</b></p> +<p>Take the remains or odd pieces of any light puff paste left from +pies or tarts; gather up the pieces of paste, roll it out evenly, +and sprinkle it with grated cheese of a nice flavor. Fold the paste +in three, roll it out again, and sprinkle more cheese over; fold +the paste, roll it out, and with a paste-cutter shape it in any way +that may be desired. Bake the ramakins in a brisk oven from ten to +fifteen minutes; dish them on a hot napkin and serve quickly. The +appearance of this dish may be very much improved by brushing the +ramakins over with yolk of egg before they are placed in the oven. +Where expense is not objected to, parmesan is the best kind of +cheese to use for making this dish.</p> +<p>Very nice with a cup of coffee for a lunch.</p> +<br> +<p><b>CAYENNE CHEESE STRAWS.</b></p> +<p>A quarter of a pound of flour, two ounces butter, two ounces +grated parmesan cheese, a pinch of salt and a few grains of cayenne +pepper. Mix into a paste with the yolk of an egg. Roll out to the +thickness of a silver quarter, about four or five inches long; cut +into strips about a third of an inch wide, twist them as you would +a paper spill and lay them on a baking-sheet slightly floured. Bake +in a moderate oven until crisp, but they must not be the least +brown. If put away in a tin these straws will keep a long time. +Serve cold, piled tastefully on a glass dish. You can make the +straws of remnants of puff pastry, rolling in the grated +cheese.</p> +<br> +<p><b>CHEESE CREAM TOAST.</b></p> +<p>Stale bread may be served as follows: Toast the slices and cover +them slightly with grated cheese; make a cream for ten slices out +of a pint of milk and two tablespoonfuls of plain flour. The milk +should be boiling, and the flour mixed in a little cold water +before stirring in. <span class='pagenum'>[Pg 224]</span><a name= +'Page_224' id="Page_224"></a>When the cream is nicely cooked, +season with salt and butter; set the toast and cheese in the oven +for three or four minutes and then pour the cream over them.</p> +<br> +<p><b>WELSH RAREBIT.</b></p> +<p>Grate three ounces of dry cheese and mix it with the yolks of +two eggs, put four ounces of grated bread and three of butter; beat +the whole together in a mortar with a dessertspoonful of made +mustard, a little salt and some pepper; toast some slices of bread, +cut off the outside crust, cut it in shapes and spread the paste +thick upon them, and put them in the oven, let them become hot and +slightly browned, serve hot as possible.</p> +<center><img src='images/224.png' width='200' height='206' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 225]</span><a name='Page_225' id= +"Page_225"></a> +<hr style='width: 65%;'> +<a name='EGGS_AND_OMELETS' id="EGGS_AND_OMELETS"></a> +<h2><b>EGGS AND OMELETS.</b></h2> +<br> +<p>There are so many ways of cooking and dressing eggs, that it +seems unnecessary for the ordinary family to use those that are not +the most practical.</p> +<p>To ascertain the freshness of an egg, hold it between your thumb +and forefinger in a horizontal position, with a strong light in +front of you. The fresh egg will have a clear appearance, both +upper and lower sides being the same. The stale egg will have a +clear appearance at the lower side, while the upper side will +exhibit a dark or cloudy appearance.</p> +<p>Another test is to put them in a pan of cold water; those that +are the first to sink are the freshest; the stale will rise and +float on top; or, if the large end turns up in the water, they are +not fresh. The best time for preserving eggs is from July to +September.</p> +<br> +<p><b>TO PRESERVE EGGS.</b></p> +<p>There are several recipes for preserving eggs and we give first +one which we know to be effectual, keeping them fresh from August +until Spring. Take a piece of quick-lime as large as a good-sized +lemon and two teacupfuls of salt; put it into a large vessel and +slack it with a gallon of boiling water. It will boil and bubble +until thick as cream; when it is cold, pour off the top, which will +be perfectly clear. Drain off this liquor, and pour it over your +eggs; see that the liquor more than covers them. A stone jar is the +most convenient—one that holds about six quarts.</p> +<p>Another manner of preserving eggs is to pack them in a jar with +layers of salt between, the large end of the egg downward, with a +thick layer of salt at the top; cover tightly and set in a cool +place.</p> +<p>Some put them in a wire basket or a piece of mosquito net and +dip them in boiling water half a minute; then pack in sawdust. +Still <span class='pagenum'>[Pg 226]</span><a name='Page_226' id= +"Page_226"></a>another manner is to dissolve a cheap article of gum +arabic, about as thin as muscilage, and brush over each egg with +it; then pack in powdered charcoal; set in a cool, dark place.</p> +<p>Eggs can be kept for some time by smearing the shells with +butter or lard; then packed in plenty of bran or sawdust, the eggs +not allowed to touch one another; or coat the eggs with melted +paraffine.</p> +<br> +<p><b>BOILED EGGS.</b></p> +<p>Eggs for boiling cannot be too fresh, or boiled too soon after +they are laid; but rather a longer time should be allowed for +boiling a new-laid egg than for one that is three or four days old. +Have ready a saucepan of boiling water; put the eggs into it gently +with a spoon, letting the spoon touch the bottom of the saucepan +before it is withdrawn, that the egg may not fall and consequently +crack. For those who like eggs lightly boiled, three minutes will +be found sufficient; three and three-quarters to four minutes will +be ample time to set the white nicely; and if liked hard, six or +seven minutes will not be found too long. Should the eggs be +unusually large, as those of black Spanish fowls sometimes are, +allow an extra half minute for them. Eggs for salad should be +boiled for ten or fifteen minutes, and should be placed in a basin +of cold water for a few minutes to shrink the meat from the shell; +they should then be rolled on the table with the hand and the shell +will peel off easily.</p> +<br> +<p><b>SOFT BOILED EGGS.</b></p> +<p>When properly cooked eggs are done evenly through, like any +other food. This result may be obtained by putting the eggs into a +dish with a cover, or a tin pail, and then pouring upon them +<i>boiling</i> water—two quarts or more to a dozen of +eggs—and cover and set them away where they will keep +<i>hot</i> and <i>not</i> boil for ten to twelve minutes. The heat +of the water cooks the eggs slowly, evenly and sufficiently, +leaving the centre or yolk harder than the white, and the egg +tastes as much richer and nicer as a fresh egg is nicer than a +stale egg.</p> +<br> +<p><b>SCALLOPED EGGS.</b></p> +<p>Hard-boil twelve eggs; slice them thin in rings; in the bottom +of a large well-buttered baking-dish place a layer of grated bread +crumbs, then one of eggs; cover with bits of butter and sprinkle +with pepper <span class='pagenum'>[Pg 227]</span><a name='Page_227' +id="Page_227"></a>and salt. Continue thus to blend these +ingredients until the dish is full; be sure, though, that the +crumbs cover the eggs upon top. Over the whole pour a large +teacupful of sweet cream or milk and brown nicely in a moderately +heated oven.</p> +<br> +<p><b>SHIRRED EGGS.</b></p> +<p>Set into the oven until quite hot a common white dish large +enough to hold the number of eggs to be cooked, allowing plenty of +room for each. Melt in it a small piece of butter, and breaking the +eggs carefully in a saucer, one at a time, slip them into the hot +dish; sprinkle over them a small quantity of pepper and salt and +allow them to cook four or five minutes. Adding a tablespoonful of +cream for every two eggs, when the eggs are first slipped in, is a +great improvement.</p> +<p>This is far more delicate than fried eggs.</p> +<p>Or prepare the eggs the same and set them in a steamer over +boiling water.</p> +<p>They are usually served in hotels baked in individual dishes, +about two in a dish, and in the same dish they were baked in.</p> +<br> +<p><b>SCRAMBLED EGGS.</b></p> +<p>Put a tablespoonful of butter into a hot frying pan; tip around +so that it will touch all sides of the pan. Having ready half a +dozen eggs broken in a dish, salted and peppered, turn them +(without beating) into the hot butter; stir them one way briskly +for five or six minutes or until they are mixed. Be careful that +they do not get too hard. Turn over toast or dish up without.</p> +<br> +<p><b>POACHED OR DROPPED EGGS.</b></p> +<p>Have one quart of <i>boiling</i> water and one tablespoonful of +salt in a frying pan. Break the eggs, one by one, into a saucer, +and slide carefully into the salted water. Dash with a spoon a +little water over the egg, to keep the top white.</p> +<p>The beauty of a poached egg is for the yolk to be seen blushing +through the white, which should only be just sufficiently hardened +to form a transparent veil for the egg.</p> +<p>Cook until the white is firm, and lift out with a griddle cake +turner and place on toasted bread. Serve immediately.</p> +<span class='pagenum'>[Pg 228]</span><a name='Page_228' id= +"Page_228"></a> +<p>A tablespoonful of vinegar put into the water keeps the eggs +from spreading.</p> +<p>Open gem rings are nice placed in the water and an egg dropped +into each ring.</p> +<br> +<p><b>FRIED EGGS.</b></p> +<p>Break the eggs, one at a time, into a saucer, and then slide +them carefully off into a frying pan of lard and butter mixed, +dipping over the eggs the hot grease in spoonfuls, or turn them +over, frying both sides without breaking them. They require about +three minutes' cooking.</p> +<p>Eggs can be fried round like balls, by dropping one at a time +into a quantity of hot lard, the same as for fried cakes, first +stirring the hot lard with a stick until it runs round like a +whirlpool; this will make the eggs look like balls. Take out with a +skimmer. Eggs can be poached the same in boiling water.</p> +<br> +<p><b>EGGS AUX FINES HERBES.</b></p> +<p>Roll an ounce of butter in a good teaspoonful of flour; season +with pepper, salt and nutmeg; put it into a coffeecupful of fresh +milk, together with two teaspoonfuls of chopped parsley; stir and +simmer it for fifteen minutes, add a teacupful of thick cream. +Hard-boil five eggs and halve them; arrange them in a dish with the +ends upwards, pour the sauce over them, and decorate with little +heaps of fried bread crumbs round the margin of the dish.</p> +<br> +<p><b>POACHED EGGS Á LA CRÊME.</b></p> +<p>Put a quart of hot water, a tablespoonful of vinegar and a +teaspoonful of salt into a frying pan, and break each egg +separately into a saucer; slip the egg carefully into the hot +water, simmer three or four minutes until the white is set, then +with a skimmer lift them out into a hot dish. Empty the pan of its +contents, put in half a cup of cream, or rich milk; if milk, a +large spoonful of butter; pepper and salt to taste, thicken with a +very little cornstarch; let it boil up once, and turn it over the +dish of poached eggs. It can be served on toast or without.</p> +<p>It is a better plan to warm the cream in butter in a separate +dish, that the eggs may not have to stand.</p> +<br> +<span class='pagenum'>[Pg 229]</span><a name='Page_229' id= +"Page_229"></a> +<p><b>EGGS IN CASES.</b></p> +<p>Make little paper cases of buttered writing paper; put a small +piece of butter in each, and a little chopped parsley or onion, +pepper and salt. Place the cases upon a gridiron over a moderate +fire of bright coals, and when the butter melts, break a fresh egg +into each case. Strew in upon them a few seasoned bread crumbs, and +when nearly done, glaze the tops with a hot shovel. Serve in the +paper cases.</p> +<br> +<p><b>MINCED EGGS.</b></p> +<p>Chop up four or five hard-boiled eggs; do not mince them too +fine. Put over the fire in a suitable dish a cupful of milk, a +tablespoonful of butter, salt and pepper, and some savory chopped +small. When this comes to a boil stir into it a tablespoonful of +flour, dissolved in a little cold milk. When it cooks thick like +cream put in the minced eggs. Stir it gently around and around for +a few moments and serve, garnished with sippets of toast. Any +particular flavor may be given to this dish, such as that of +mushrooms, truffles, catsup, essence of shrimps, etc., or some +shred anchovy may be added to the mince.</p> +<br> +<p><b>MIXED EGGS AND BACON.</b></p> +<p>Take a nice rasher of mild bacon; cut it into squares no larger +than dice; fry it quickly until nicely browned; but on no account +burn it. Break half a dozen eggs into a basin, strain and season +them with pepper, add them to the bacon, stir the whole about and, +when sufficiently firm, turn it out into a dish. Decorate with hot +pickles.</p> +<br> +<p><b>MIXED EGGS GENERALLY—SAVORY OR SWEET.</b></p> +<p>Much the same method is followed in mixed eggs generally, +whatever may be added to them; really it is nothing more than an +omelet which is stirred about in the pan while it is being dressed, +instead of being allowed to set as a pancake. Chopped tongue, +oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be +used.</p> +<br> +<p><b>COLD EGGS FOR A PICNIC.</b></p> +<p>This novel way of preparing cold egg for the lunch-basket fully +repays one for the extra time required. Boil hard several eggs, +halve them lengthwise; remove the yolks and chop them fine with +cold chicken, lamb, veal or any tender, roasted meat; or with bread +soaked <span class='pagenum'>[Pg 230]</span><a name='Page_230' id= +"Page_230"></a>in milk and any salad, as parsley, onion, celery, +the bread being half of the whole; or with grated cheese, a little +olive oil, drawn butter, flavored. Fill the cavity in the egg with +either of these mixtures, or any similar preparation. Press the +halves together, roll twice in beaten egg and bread crumbs, and dip +into boiling lard. When the color rises delicately, drain them and +they are ready for use.</p> +<br> +<p><b>OMELETS.</b></p> +<p>In making an omelet, care should be taken that the omelet pan is +hot and dry. To insure this, put a small quantity of lard or suet +into a clean frying pan, let it simmer a few minutes, then remove +it; wipe the pan dry with a towel, and then put in a tablespoonful +of butter. The smoothness of the pan is most essential, as the +least particle of roughness will cause the omelet to stick. As a +general rule, a small omelet can be made more successfully than a +large one, it being much better to make two small ones of four eggs +each, than to try double the number of eggs in one omelet and fail. +Allow one egg to a person in making an omelet and one tablespoonful +of milk; this makes an omelet more puffy and tender than one made +without milk. Many prefer them without milk.</p> +<p>Omelets are called by the name of what is added to give them +flavor, as minced ham, salmon, onions, oysters, etc., beaten up in +the eggs in due quantity, which gives as many different kind of +omelets.</p> +<p>They are also served over many kinds of thick sauces or purees, +such as tomato, spinach, endive, lettuce, celery, etc.</p> +<p>If vegetables are to be added, they should be already cooked, +seasoned and hot; place in the centre of the omelet, just before +turning; so with mushroom, shrimps, or any cooked ingredients. All +omelets should be served the moment they are done, as they harden +by standing, and care taken that they do not <i>cook too +much</i>.</p> +<p>Sweet omelets are generally used for breakfast or plain +desserts.</p> +<br> +<p><b>PLAIN OMELET.</b></p> +<p>Put a smooth, clean, iron frying pan on the fire to heat; +meanwhile, beat four eggs very light, the whites to a stiff froth +and the yolks to a thick batter. Add to the yolks four +tablespoonfuls of milk, pepper and salt; and, lastly, stir in the +whites lightly. Put a piece of butter nearly half the size of an +egg into the heated pan; turn it so that it will <span class= +'pagenum'>[Pg 231]</span><a name='Page_231' id= +"Page_231"></a>moisten the entire bottom, taking care that it does +not scorch. Just as it begins to boil, pour in the eggs. Hold the +frying pan handle in your left hand, and, as the eggs whiten, +carefully, with a spoon, draw up lightly from the bottom, letting +the raw part run out on the pan, till all be equally cooked; shake +with your left hand, till the omelet be free from the pan, then +turn with a spoon one half of the omelet over the other; let it +remain a moment, but continue shaking, lest it adhere; toss to a +warm platter held in the right hand, or lift with a flat, broad +shovel; the omelet will be firm around the edge, but creamy and +light inside.</p> +<br> +<p><b>MEAT OR FISH OMELETS.</b></p> +<p>Take cold meat, fish, game or poultry of any kind; remove all +skin, sinew, etc., and either cut it small or pound it to a paste +in a mortar, together with a proper proportion of spices and salt; +then either toss it in a buttered frying pan over a clear fire till +it begins to brown and pour beaten eggs upon it, or beat it up with +the eggs, or spread it upon them after they have begun to set in +the pan. In any case serve hot, with or without a sauce, but +garnish with crisp herbs in branches, pickles, or sliced lemon. The +right proportion is one tablespoonful of meat to four eggs. A +little milk, gravy, water, or white wine, may be advantageously +added to the eggs while they are being beaten.</p> +<p>Potted meats make admirable omelets in the above manner.</p> +<br> +<p><b>VEGETABLE OMELET.</b></p> +<p>Make a purée by mashing up ready-dressed vegetables, +together with a little milk, cream or gravy and some seasoning. The +most suitable vegetables are cucumbers, artichokes, onions, sorrel, +green peas, tomatoes, lentils, mushrooms, asparagus tops, potatoes, +truffles or turnips. Prepare some eggs by beating them very light. +Pour them into a nice hot frying pan, containing a spoonful of +butter; spread the purée upon the upper side; and when +perfectly hot, turn or fold the omelet together and serve. Or cold +vegetables may be merely chopped small, then tossed in a little +butter, and some beaten and seasoned eggs poured over.</p> +<br> +<p><b>OMELET OF HERBS.</b></p> +<p>Parsley, thyme and sweet marjoram mixed gives the famous +<i>omelette aux fines herbes</i> so popular at every wayside inn in +the most remote corner of sunny France. An omelet "jardiniere" is +two table<span class='pagenum'>[Pg 232]</span><a name='Page_232' +id="Page_232"></a>spoonfuls of mixed parsley, onion, chives, +shallots and a few leaves each of sorrel and chevril, minced fine +and stirred into the beaten eggs before cooking. It will take a +little more butter to fry it than a plain one.</p> +<br> +<p><b>CHEESE OMELET.</b></p> +<p>Beat up three eggs, and add to them a tablespoonful of milk and +a tablespoonful of grated cheese; add a little more cheese before +folding; turn it out on a hot dish; grate a little cheese over it +before serving.</p> +<br> +<p><b>ASPARAGUS OMELET.</b></p> +<p>Boil with a little salt, and until about half cooked, eight or +ten stalks of asparagus, and cut the eatable part into rather small +pieces; beat the egg and mix the asparagus with them. Make the +omelet as above directed. Omelet with parsley is made by adding a +little chopped parsley.</p> +<br> +<p><b>TOMATO OMELET. No. 1.</b></p> +<p>Peel a couple of tomatoes, which split into four pieces; remove +the seeds and cut them into small dice; then fry them with a little +butter until nearly done, adding salt and pepper. Beat the eggs and +mix the tomatoes with them, and make the omelet as usual. Or stew a +few tomatoes in the usual way and spread over before folding.</p> +<br> +<p><b>TOMATO OMELET. No. 2.</b></p> +<p>Cut in slices and place in a stewpan six peeled tomatoes; add a +tablespoonful of cold water, a little pepper and salt. When they +begin to simmer, break in six eggs, stir well, stirring one way, +until the eggs are cooked, but not too hard. Serve warm.</p> +<br> +<p><b>RICE OMELET.</b></p> +<p>Take a cup of cold boiled rice, turn over it a cupful of warm +milk, add a tablespoonful of butter melted, a level teaspoonful of +salt, a dash of pepper; mix well, then add three well-beaten eggs. +Put a tablespoonful of butter in a hot frying pan, and when it +begins to boil pour in the omelet and set the pan in a hot oven. As +soon as it is cooked through, fold it double, turn it out on a hot +dish, and serve at once. Very good.</p> +<br> +<span class='pagenum'>[Pg 233]</span><a name='Page_233' id= +"Page_233"></a> +<p><b>HAM OMELET.</b></p> +<p>Cut raw ham into dice, fry with butter and when cooked enough, +turn the beaten egg over it and cook as a plain omelet.</p> +<p>If boiled ham is used, mince it and mix with the egg after they +are beaten. Bacon may be used instead of raw ham.</p> +<br> +<p><b>CHICKEN OMELET.</b></p> +<p>Mince rather fine one cupful of cooked chicken, warm in a +teacupful of cream or rich milk a tablespoonful of butter, salt and +pepper; thicken with a large tablespoonful of flour. Make a plain +omelet, then add this mixture just before turning it over. This is +much better than the dry minced chicken. Tongue is equally +good.</p> +<br> +<p><b>MUSHROOM OMELET.</b></p> +<p>Clean a cupful of large button mushrooms, canned ones may be +used; cut them into bits. Put into a stewpan an ounce of butter and +let it melt; add the mushrooms, a teaspoonful of salt, half a +teaspoonful of pepper and half a cupful of cream or milk. Stir in a +teaspoonful of flour, dissolved in a little milk or water to +thicken, if needed. Boil ten minutes, and set aside until the +omelet is ready.</p> +<p>Make a plain omelet the usual way, and just before doubling it, +turn the mushrooms over the centre and serve hot.</p> +<br> +<p><b>OYSTER OMELET.</b></p> +<p>Parboil a dozen oysters in their own liquor, skim them out and +let them cool; add them to the beaten eggs, either whole or minced. +Cook the same as a plain omelet.</p> +<p>Thicken the liquid with butter rolled in flour; season with +salt, cayenne pepper and a teaspoonful of chopped parsley. Chop up +the oysters and add to the sauce. Put a few spoonfuls in the centre +of the omelet before folding; when dished, pour the remainder of +the sauce around it.</p> +<br> +<p><b>FISH OMELET.</b></p> +<p>Make a plain omelet, and when ready to fold, spread over it fish +prepared as follows: Add to a cupful of any kind of cold fish, +broken fine, cream enough to moisten it, seasoned with a +tablespoonful of butter; then pepper and salt to taste. Warm +together.</p> +<br> +<span class='pagenum'>[Pg 234]</span><a name='Page_234' id= +"Page_234"></a> +<p><b>ONION OMELET.</b></p> +<p>Make a plain omelet, and when ready to turn spread over it a +teaspoonful each of chopped onion and minced parsley; then fold, +or, if preferred, mix the minces into the eggs before cooking.</p> +<br> +<p><b>JELLY OMELET.</b></p> +<p>Make a plain omelet, and just before folding together, spread +with some kind of jelly. Turn out on a warm platter. Dust it with +powdered sugar.</p> +<br> +<p><b>BREAD OMELET. No. 1.</b></p> +<p>Break four eggs into a basin and carefully remove the treadles; +have ready a tablespoonful of grated and sifted bread; soak it in +either milk, water, cream, white wine, gravy, lemon juice, brandy +or rum, according as the omelet is intended to be sweet or savory. +Well beat the eggs together with a little nutmeg, pepper and salt; +add the bread, and, beating constantly (or the omelet will be +crumbly), get ready a frying pan, buttered and made thoroughly hot; +put in the omelet; do it on one side only; turn it upon a dish, and +fold it double to prevent the steam from condensing. Stale +sponge-cake, grated biscuit, or pound cake, may replace the bread +for a sweet omelet, when pounded loaf sugar should be sifted over +it, and the dish decorated with lumps of currant jelly. This makes +a nice dessert.</p> +<br> +<p><b>BREAD OMELET. No. 2.</b></p> +<p>Let one teacupful of milk come to a boil, pour it over one +teacupful of bread crumbs and let it stand a few minutes. Break six +eggs into a bowl, stir (not beat) till well mixed; then add the +milk and bread, season with pepper and salt, mix all well together +and turn into a hot frying pan, containing a large spoonful of +butter boiling hot. Fry the omelet slowly, and when brown on the +bottom cut in squares and turn again, fry to a delicate brown and +serve hot.</p> +<p>Cracker omelet may be made by substituting three or four rolled +crackers in place of bread.</p> +<br> +<p><b>BAKED OMELET.</b></p> +<p>Beat the whites and yolks of four or six eggs separately; add to +the yolks a small cup of milk, a tablespoonful of flour or +cornstarch, a teaspoonful of baking powder, one-half teaspoonful of +salt, and, lastly, <span class='pagenum'>[Pg 235]</span><a name= +'Page_235' id="Page_235"></a>the stiff-beaten whites. Bake in a +well-buttered pie-tin or plate about half an hour in a steady oven. +It should be served the moment it is taken from the oven, as it is +liable to fall.</p> +<br> +<p><b>OMELET SOUFFLÉ.</b></p> +<p>Break six eggs into separate cups; beat four of the yolks, mix +with them one teaspoonful of flour, three tablespoonfuls of +powdered sugar, very little salt. Flavor with extract lemon or any +other of the flavors that may be preferred. Whisk the whites of six +eggs to a firm froth; mix them lightly with the yolks; pour the +mixture into a greased pan or dish; bake in a quick oven. When +well-risen and lightly browned on the top, it is done; roll out in +warm dish, sift pulverized sugar over, and send to table.</p> +<br> +<p><b>RUM OMELET.</b></p> +<p>Put a small quantity of lard into the pan; let it simmer a few +minutes and remove it; wipe the pan dry with a towel, and put in a +little fresh lard in which the omelet may be fried. Care should be +taken that the lard does not burn, which would spoil the color of +the omelet. Break three eggs separately; put them into a bowl and +whisk them thoroughly with a fork. The longer they are beaten, the +lighter will the omelet be. Beat up a teaspoonful of milk with the +eggs and continue to beat until the last moment before pouring into +the pan, which should be over a hot fire. As soon as the omelet +sets, remove the pan from the hottest part of the fire. Slip a +knife under it to prevent sticking to the pan. When the centre is +almost firm, slant the pan, work the omelet in shape to fold easily +find neatly, and when slightly browned, hold a platter against the +edge of the pan and deftly turn it out on to the hot dish. Dust a +liberal quantity of powdered sugar over it, and singe the sugar +into neat stripes with a hot iron rod, heated in the coals; pour a +glass of warm Jamaica rum around it, and when it is placed on the +table set fire to the rum. With a tablespoon dash the burning rum +over the omelet, put out the fire and serve. Salt <i>mixed</i> with +the eggs prevents them from rising, and when it is so used the +omelet will look flabby, yet without salt it will taste +insipid.</p> +<p>Add a little salt to it just before folding it and turning out +on the dish.</p> +<div class='right'><i>"The Cook."</i></div> +<span class='pagenum'>[Pg 236]</span><a name='Page_236' id= +"Page_236"></a> +<hr style='width: 65%;'> +<a name='SANDWICHES' id="SANDWICHES"></a> +<h2><b>SANDWICHES.</b></h2> +<br> +<p><b>HAM SANDWICHES.</b></p> +<p>Make a dressing of half a cup of butter, one tablespoonful of +mixed mustard, one of salad oil, a little red or white pepper, a +pinch of salt and the yolk of an egg; rub the butter to a cream, +add the other ingredients and mix thoroughly; then stir in as much +chopped ham as will make it consistent and spread between thin +slices of bread. Omit salad oil and substitute melted butter if +preferred.</p> +<br> +<p><b>HAM SANDWICHES, PLAIN.</b></p> +<p>Trim the crusts from thin slices of bread; butter them and lay +between every two some thin slices of cold boiled ham. Spread the +meat with a little mustard if liked.</p> +<br> +<p><b>CHICKEN SANDWICHES.</b></p> +<p>Mince up fine any cold boiled or roasted chicken; put it into a +saucepan with gravy, water or cream enough to soften it; add a good +piece of butter, a pinch of pepper; work it very smooth while it is +heating until it looks almost like a paste. Then spread it on a +plate to cool. Spread it between slices of buttered bread.</p> +<br> +<p><b>SARDINE SANDWICHES.</b></p> +<p>Take two boxes of sardines and throw the contents into hot +water, having first drained away all the oil. A few minutes will +free the sardines from grease. Pour away the water and dry the fish +in a cloth; then scrape away the skins and pound the sardines in a +mortar till reduced to paste; add pepper, salt and some tiny pieces +of lettuce, and spread on the sandwiches, which have been +previously cut as above. The lettuce adds very much to the flavor +of the sardines.</p> +<span class='pagenum'>[Pg 237]</span><a name='Page_237' id= +"Page_237"></a> +<p>Or chop the sardines up fine and squeeze a few drops of lemon +juice into them, and spread between buttered bread or cold +biscuits.</p> +<br> +<p><b>WATER CRESS SANDWICHES.</b></p> +<p>Wash well some water cress and then dry them in a cloth, +pressing out every atom of moisture as far as possible; then mix +with the cress hard-boiled eggs chopped fine, and seasoned with +salt and pepper. Have a stale loaf and some fresh butter, and with +a sharp knife cut as many thin slices as will be required for two +dozen sandwiches; then cut the cress into small pieces, removing +the stems; place it between each slice of bread and butter, with a +slight sprinkling of lemon juice; press down the slices hard, and +cut them sharply on a board into small squares, leaving no +crust.</p> +<div class='right'><i>Nantasket Beach.</i></div> +<br> +<p><b>EGG SANDWICHES.</b></p> +<p>Hard boil some very fresh eggs and when cold cut them into +moderately thin slices and lay them between some bread and butter +cut as thin as possible; season them with pepper, salt and nutmeg. +For picnic parties, or when one is traveling, these sandwiches are +far preferable to hard-boiled eggs <i>au naturel</i>.</p> +<br> +<p><b>MUSHROOM SANDWICHES.</b></p> +<p>Mince beef tongue and boiled mushrooms together, add French +mustard and spread between buttered bread.</p> +<br> +<p><b>CHEESE SANDWICHES.</b></p> +<p>These are extremely nice and are very easily made. Take one +hard-boiled egg, a quarter of a pound of common cheese grated, half +a teaspoonful of salt, half a teaspoonful of pepper, half a +teaspoonful of mustard, one tablespoonful of melted butter, and one +tablespoonful of vinegar or cold water. Take the yolk of the egg +and put it into a small bowl and crumble it down, put into it the +butter and mix it smooth with a spoon, then add the salt, pepper, +mustard and the cheese, mixing each well. Then put in the +tablespoonful of vinegar, which will make it the proper thickness. +If vinegar is not relished, then use cold water instead. Spread +this between two biscuits or pieces of oat-cake, and you could not +require a better sandwich. Some people will prefer the sandwiches +less highly seasoned. In that case, season to taste.</p> +<span class='pagenum'>[Pg 238]</span><a name='Page_238' id= +"Page_238"></a> +<hr style='width: 65%;'> +<a name='BREAD' id="BREAD"></a> +<h2><b>BREAD.</b></h2> +<br> +<p>Among all civilized people bread has become an article of food +of the first necessity; and properly so, for it constitutes of +itself a complete life sustainer, the gluten, starch and sugar +which it contains representing ozotized and hydro-carbonated +nutrients, and combining the sustaining powers of the animal and +vegetable kingdoms in one product. As there is no one article of +food that enters so largely into our daily fare as bread, so no +degree of skill in preparing other articles can compensate for lack +of knowledge in the art of making good, palatable and nutritious +bread. A little earnest attention to the subject will enable any +one to comprehend the theory, and then ordinary care in practice +will make one familiar with the process.</p> +<br> +<p><b>GENERAL DIRECTIONS.</b></p> +<p>The first thing required for making wholesome bread is the +utmost cleanliness; the next is the soundness and sweetness of all +the ingredients used for it; and, in addition to these, there must +be attention and care through the whole process.</p> +<p>Salt is always used in bread-making, not only on account of its +flavor, which destroys the insipid raw state of the flour, but +because it makes the dough rise better.</p> +<p>In mixing with milk, the milk should be boiled—not simply +scalded, but heated to boiling over hot water—then set aside +to cool before mixing. Simple heating will not prevent bread from +turning sour in the rising, while boiling will act as a +preventative. So the milk should be thoroughly scalded, and should +be used when it is just blood warm.</p> +<p>Too small a proportion of yeast, or insufficient time allowed +for the dough to rise, will cause the bread to be heavy.</p> +<p>The yeast must be good and fresh if the bread is to be +digestible and nice. Stale yeast produces, instead of vinous +fermentation, an <span class='pagenum'>[Pg 239]</span><a name= +'Page_239' id="Page_239"></a>acetous fermentation, which flavors +the bread and makes it disagreeable. A poor, thin yeast produces an +imperfect fermentation, the result being a heavy, unwholesome +loaf.</p> +<p>If either the sponge or the dough be permitted to overwork +itself—that is to say, if the mixing and kneading be +neglected when it has reached the proper point for +either—sour bread will probably be the consequence in warm +weather, and bad bread in any. The goodness will also be endangered +by placing it so near a fire as to make any part of it hot, instead +of maintaining the gentle and equal degree of heat required for its +due fermentation.</p> +<p>Heavy bread will also most likely be the result of making the +dough very hard and letting it become quite cold, particularly in +winter.</p> +<p>An almost certain way of spoiling dough is to leave it half +made, and to allow it to become cold before it is finished. The +other most common causes of failure are using yeast which is no +longer sweet, or which has been frozen, or has had hot liquid +poured over it.</p> +<p>As a general rule, the oven for baking bread should be rather +quick and the heat so regulated as to penetrate the dough without +hardening the outside. The oven door should not be opened after the +bread is put in until the dough is set or has become firm, as the +cool air admitted will have an unfavorable effect upon it.</p> +<p>The dough should rise and the bread begin to brown after about +fifteen minutes, but only slightly. Bake from fifty to sixty +minutes and have it brown, not black or whitey brown, but brown all +over when well baked.</p> +<p>When the bread is baked, remove the loaves immediately from the +pans and place them where the air will circulate freely around +them, and thus carry off the gas which has been formed, but is no +longer needed.</p> +<p>Never leave the bread in the pan or on a pin table to absorb the +odor of the wood. If you like crusts that are crisp do not cover +the loaves; but to give the soft, tender, wafer-like consistency +which many prefer, wrap them while still hot in several thicknesses +of bread-cloth. When cold put them in a stone jar, removing the +cloth, as that absorbs the moisture and gives the bread an +unpleasant taste and odor. Keep the jar well covered and carefully +cleansed from crumbs and stale pieces. Scald and dry it thoroughly +every two or three days. A yard <span class='pagenum'>[Pg +240]</span><a name='Page_240' id="Page_240"></a>and a half square +of coarse table linen makes the best bread-cloth. Keep in good +supply; use them for no other purpose.</p> +<p>Some people use scalding water in making wheat bread; in that +case the flour must be scalded and allowed to cool before the yeast +is added—then proceed as above. Bread made in this manner +keeps moist in summer much longer than when made in the usual +mode.</p> +<p>Home-made yeast is generally preferred to any other. Compressed +yeast, as now sold in most grocery stores, makes fine light, sweet +bread, and is a much quicker process, and can always be had fresh, +being made fresh every day.</p> +<br> +<p><b>WHEAT BREAD.</b></p> +<p>Sift the flour into a large bread-pan or bowl; make a hole in +the middle of it, and pour in the yeast in the ratio of half a +teacupful of yeast to two quarts of flour; stir the yeast lightly, +then pour in your "wetting," either milk or water, as you +choose,—which use warm in winter and cold in summer; if you +use water as "wetting," dissolve in it a bit of butter of the size +of an egg,—if you use milk, no butter is necessary; stir in +the "wetting" very lightly, but do not mix all the flour into it; +then cover the pan with a thick blanket or towel, and set it, in +winter, in a warm place to rise,—this is called "<i>putting +the bread in sponge</i>." In summer the bread should not be wet +over night. In the morning add a teaspoonful of salt and mix all +the flour in the pan with the sponge, kneading it well; then let it +stand two hours or more until it has risen quite light; then remove +the dough to the molding-board and mold it for a long time, cutting +it in pieces and molding them together again and again, until the +dough is elastic under the pressure of your hand, using as little +flour as possible; then make it into loaves, put the loaves into +baking-tins. The loaves should come half way up the pan, and they +should be allowed to rise until the bulk is doubled. When the +loaves are ready to put into the oven, the oven should be ready to +receive them. It should be hot enough to brown a teaspoonful of +flour in five minutes. The heat should be greater at the bottom +than at the top of the oven, and the fire so arranged as to give +sufficient strength of heat through the baking without being +replenished. Let them stand ten or fifteen minutes, prick them +three or four times with a fork, bake in a quick oven from +forty-five to sixty minutes.</p> +<span class='pagenum'>[Pg 241]</span><a name='Page_241' id= +"Page_241"></a> +<p>If these directions are followed, you will obtain sweet, tender +and wholesome bread. If by any mistake the dough becomes sour +before you are ready to bake it, you can rectify it by adding a +little dry super-carbonate of soda, molding the dough a long time +to distribute the soda equally throughout the mass. All bread is +better, if naturally sweet, without the soda; but <i>sour bread</i> +you should never eat, if you desire good health.</p> +<p>Keep well covered in a tin box or large stone crock, which +should be wiped out every day or two, and scalded and dried +thoroughly in the sun once a week.</p> +<br> +<p><b>COMPRESSED YEAST BREAD.</b></p> +<p>Use for two loaves of bread three quarts of sifted flour, nearly +a quart of warm water, a level tablespoonful of salt and an ounce +of compressed yeast. Dissolve the yeast in a pint of lukewarm +water; then stir into it enough flour to make a thick batter. Cover +the bowl containing the batter or sponge with a thick folded cloth +and set it in a warm place to rise; if the temperature of heat is +properly attended to the sponge will be foamy and light in half an +hour. Now stir into this sponge the salt dissolved in a little warm +water, add the rest of the flour and sufficient warm water to make +the dough stiff enough to knead; then knead it from five to ten +minutes, divide it into loaves, knead again each loaf and put them +into buttered baking tins; cover them with a double thick cloth and +set again in a warm place to rise twice their height, then bake the +same as any bread. This bread has the advantage of that made of +home-made yeast as it is made inside of three hours, whereas the +other requires from twelve to fourteen hours.</p> +<br> +<p><b>HOME-MADE YEAST.</b></p> +<p>Boil six large potatoes in three pints of water. Tie a handful +of hops in a small muslin bag and boil with the potatoes; when +thoroughly cooked drain the water on enough flour to make a thin +batter; set this on the stove or range and scald it enough to cook +the flour (this makes the yeast keep longer); remove it from the +fire and when cool enough, add the potatoes mashed, also half a cup +of sugar, half a tablespoonful of ginger, two of salt and a +teacupful of yeast. Let it stand in a warm place, until it has +thoroughly risen, then put it in <span class='pagenum'>[Pg +242]</span><a name='Page_242' id="Page_242"></a>a large mouthed jug +and cork tightly; set away in a cool place. The jug should be +scalded before putting in the yeast.</p> +<p>Two-thirds of a coffeecupful of this yeast will make four +loaves.</p> +<br> +<p><b>UNRIVALED YEAST.</b></p> +<p>On one morning boil two ounces of the best hops in four quarts +of water half an hour; strain it, and let the liquor cool to the +consistency of new milk; then put it in an earthen bowl and add +half a cupful of salt and half a cupful of brown sugar; beat up one +quart of flour with some of the liquor; then mix all well together, +and let it stand till the third day after; then add six +medium-sized potatoes, boiled and mashed through a colander; let it +stand a day, then strain and bottle and it is fit for use. It must +be stirred frequently while it is making, and kept near a fire. One +advantage of this yeast is its spontaneous fermentation, requiring +the help of no old yeast; if care be taken to let it ferment well +in the bowl, it may immediately be corked tightly. Be careful to +keep it in a cool place. Before using it shake the bottle up well. +It will keep in a cool place two months, and is best the latter +part of the time. Use about the same quantity as of other +yeast.</p> +<br> +<p><b>DRIED YEAST OR YEAST CAKES.</b></p> +<p>Make a pan of yeast the same as "Home-Made Yeast;" mix in with +it corn meal that has been sifted and dried, kneading it well until +it is thick enough to roll out, when it can be cut into cakes or +crumble up. Spread out and dry thoroughly in the shade; keep in a +dry place.</p> +<p>When it is convenient to get compressed yeast, it is much better +and cheaper than to make your own, a saving of time and trouble. +Almost all groceries keep it, delivered to them fresh made +daily.</p> +<br> +<p><b>SALT-RAISING BREAD.</b></p> +<p>While getting breakfast in the morning, as soon as the +tea-kettle has boiled, take a quart tin cup or an earthen quart +milk pitcher, scald it, then fill one-third full of water about as +warm as the finger could be held in; then to this add a teaspoonful +of salt, a pinch of brown sugar and coarse flour enough to make a +batter of about the right consistency for griddle-cakes. Set the +cup, with the spoon in it, in a closed vessel half-filled with +water moderately hot, but not scalding. Keep the tem<span class= +'pagenum'>[Pg 243]</span><a name='Page_243' id= +"Page_243"></a>perature as nearly even as possible and add a +teaspoonful of flour once or twice during the process of +fermentation. The yeast ought to reach to the top of the bowl in +about five hours. Sift your flour into a pan, make an opening in +the centre and pour in your yeast. Have ready a pitcher of warm +milk, salted, or milk and water (not too hot, or you will scald the +yeast germs), and stir rapidly into a pulpy mass with a spoon. +Cover this sponge closely and keep warm for an hour, then knead +into loaves, adding flour to make the proper consistency. Place in +warm, well-greased pans, cover closely and leave till it is light. +Bake in a steady oven, and when done let all the hot steam escape. +Wrap closely in damp towels and keep in closed earthen jars until +it is wanted.</p> +<p>This, in our grandmothers' time, used to be considered the prize +bread, on account of its being sweet and wholesome and required no +prepared yeast to make it. Nowadays yeast-bread is made with very +little trouble, as the yeast can be procured at almost any +grocery.</p> +<br> +<p><b>BREAD FROM MILK YEAST.</b></p> +<p>At noon the day before baking, take half a cup of corn meal and +pour over it enough sweet milk boiling hot to make it the thickness +of batter-cakes. In the winter place it where it will keep warm. +The next morning before breakfast pour into a pitcher a pint of +boiling water; add one teaspoonful of soda and one of salt. When +cool enough so that it will not scald the flour, add enough to make +a stiff batter; then add the cup of meal set the day before. This +will be full of little bubbles. Then place the pitcher in a kettle +of warm water, cover the top with a folded towel and put it where +it will keep warm, and you will be surprised to find how soon the +yeast will be at the top of the pitcher. Then pour the yeast into a +bread-pan; add a pint and a half of warm water, or half water and +half milk, and flour enough to knead into loaves. Knead but little +harder than for biscuit and bake as soon as it rises to the top of +the tin. This recipe makes five large loaves. Do not allow it to +get too light before baking, for it will make the bread dry and +crumbling. A cup of this milk yeast is excellent to raise buckwheat +cakes.</p> +<br> +<p><b>GRAHAM BREAD.</b></p> +<p>One teacupful of wheat flour, one-half teacupful of Porto Rico +molasses, one-half cupful of good yeast, one teaspoonful of salt, +one <span class='pagenum'>[Pg 244]</span><a name='Page_244' id= +"Page_244"></a>pint of warm water; add sufficient Graham flour to +make the dough as stiff as can be stirred with a strong spoon; this +is to be mixed at night; in the morning, add one teaspoonful of +soda, dissolved in a little water; mix well, and pour into two +medium-sized pans; they will be about half full; let it stand in a +warm place until it rises to the top of the pans, then bake one +hour in a pretty hot oven.</p> +<p>This should be covered about twenty minutes when first put into +the oven with a thick brown paper, or an old tin cover; it prevents +the upper crust hardening before the loaf is well-risen. If these +directions are correctly followed the bread will not be heavy or +sodden, as it has been tried for years and never failed.</p> +<br> +<p><b>GRAHAM BREAD. (Unfermented.)</b></p> +<p>Stir together three heaping teaspoonfuls of baking powder, three +cups of Graham flour and one cup of white flour; then add a large +teaspoonful of salt and half a cup of sugar. Mix all thoroughly +with milk or water into as stiff a batter as can be stirred with a +spoon. If water is used, a lump of butter as large as a walnut may +be melted and stirred into it. Bake immediately in well-greased +pans.</p> +<br> +<p><b>BOSTON BROWN BREAD.</b></p> +<p>One pint of rye flour, one quart of corn meal, one teacupful of +Graham flour, all fresh; half a teacupful of molasses or brown +sugar, a teaspoonful of salt, and two-thirds of a teacupful of +home-made yeast. Mix into as stiff a dough as can be stirred with a +spoon, using warm water for wetting. Let it rise several hours, or +over night; in the morning, or when light, add a teaspoonful of +soda dissolved in a spoonful of warm water; beat it well and turn +it into well-greased, deep bread-pans, and let it rise again. Bake +in a <i>moderate</i> oven from three to four hours.</p> +<div class='right'><i>Palmer House, Chicago.</i></div> +<br> +<p><b>BOSTON BROWN BREAD. (Unfermented.)</b></p> +<p>One cupful of rye flour, two cupfuls of corn meal, one cupful of +white flour, half a teacupful of molasses or sugar, a teaspoonful +of salt. Stir all together <i>thoroughly</i>, and wet up with sour +milk; then add a level teaspoonful of soda dissolved in a +tablespoonful of water. The same can be made of sweet milk by +substituting baking powder for soda. The batter to be stirred as +thick as can be with a spoon, and turned into well-greased +pans.</p> +<br> +<span class='pagenum'>[Pg 245]</span><a name='Page_245' id= +"Page_245"></a> +<p><b>VIRGINIA BROWN BREAD.</b></p> +<p>One pint of corn meal; pour over enough boiling water to +thoroughly scald it; when cool add one pint of light, white bread +sponge, mix well together, add one cupful of molasses, and Graham +flour enough to mold; this will make two loaves; when light, bake +in a moderate oven one and a half hours.</p> +<br> +<p><b>RHODE ISLAND BROWN BREAD.</b></p> +<p>Two and one-half cupfuls of corn meal, one and one-half cupfuls +of rye meal, one egg, one cup of molasses, two teaspoonfuls of +cream of tartar, one teaspoonful of soda, a little salt and one +quart of milk. Bake in a covered dish, either earthen or iron, in a +moderately hot oven three hours.</p> +<br> +<p><b>STEAMED BROWN BREAD.</b></p> +<p>One cup of white flour, two of Graham flour, two of Indian meal, +one teaspoonful of soda, one cup of molasses, three and a half cups +of milk, a little salt. Beat well and steam for four hours. This is +for sour milk; when sweet milk is used, use baking powder in place +of soda.</p> +<p>This is improved by setting it into the oven fifteen minutes +after it is slipped from the mold. To be eaten warm with butter. +Most excellent.</p> +<br> +<p><b>RYE BREAD.</b></p> +<p>To a quart of warm water stir as much wheat flour as will make a +smooth batter; stir into it half a gill of home-made yeast, and set +it in a warm place to rise; this is called setting a sponge; let it +be mixed in some vessel which will contain twice the quantity; in +the morning, put three pounds and a half of rye flour into a bowl +or tray, make a hollow in the centre, pour in the sponge, add a +dessertspoonful of salt, and half a small teaspoonful of soda, +dissolved in a little water; make the whole into a smooth dough, +with as much warm water as may be necessary; knead it well, cover +it, and let it set in a warm place for three hours; then knead it +again, and make it into two or three loaves; bake in a quick oven +one hour, if made in two loaves, or less if the loaves are +smaller.</p> +<br> +<p><b>RYE AND CORN BREAD.</b></p> +<p>One quart of rye meal or rye flour, two quarts of Indian meal, +scalded (by placing in a pan and pouring over it just enough +<i>boiling</i> <span class='pagenum'>[Pg 246]</span><a name= +'Page_246' id="Page_246"></a>water to merely wet it, but not enough +to make it into a batter, stirring constantly with a spoon), +one-half cup of molasses, two teaspoonfuls salt, one teacup yeast, +make it as stiff as can be stirred with a spoon, mixing with warm +water and let rise all night. In the morning add a level +teaspoonful of soda dissolved in a little water; then put it in a +large pan, smooth the top with the hand dipped in cold water; let +it stand a short time and bake five or six hours. If put in the +oven late in the day, let it remain all night.</p> +<p>Graham may be used instead of rye, and baked as above.</p> +<p>This is similar to the "Rye and Injun" of our grandmothers' +days, but that was placed in a kettle, allowed to rise, then placed +in a covered iron pan upon the hearth before the fire, with coals +heaped upon the lid, to bake all night.</p> +<br> +<p><b>FRENCH BREAD.</b></p> +<p>Beat together one pint of milk, four tablespoonfuls of melted +butter, or half butter and half lard, half a cupful of yeast, one +teaspoonful of salt and two eggs. Stir into this two quarts of +flour. When this dough is risen, make into two large rolls and bake +as any bread. Cut across the top diagonal gashes just before +putting into the oven.</p> +<br> +<p><b>TWIST BREAD.</b></p> +<p>Let the bread be made as directed for wheat bread, then take +three pieces as large as a pint bowl each; strew a little flour +over the paste-board or table, roll each piece under your hands to +twelve inches length, making it smaller in circumference at the +ends than in the middle; having rolled the three in this way, take +a baking-tin, lay one part on it, joint one end of each of the +other two to it, and braid them together the length of the rolls +and join the ends by pressing them together; dip a brush in milk +and pass it over the top of the loaf; after ten minutes or so, set +it in a quick oven and bake for nearly an hour.</p> +<br> +<p><b>NEW ENGLAND CORN CAKE.</b></p> +<p>One quart of milk, one pint of corn meal, one teacupful of wheat +flour, a teaspoonful of salt, two tablespoonfuls of melted butter. +Scald the milk and gradually pour it on the meal; when cool add the +butter and salt, also a half cup of yeast. Do this at night; in the +morning beat thoroughly and add two well-beaten eggs, and a half +teaspoon<span class='pagenum'>[Pg 247]</span><a name='Page_247' id= +"Page_247"></a>ful of soda, dissolved in a spoonful of water. Pour +the mixture into buttered deep earthen plates, let it stand fifteen +minutes to rise again, then bake from twenty to thirty minutes.</p> +<br> +<p><b>GERMAN BREAD.</b></p> +<p>One pint of milk well boiled, one teacupful of sugar, two +tablespoonfuls of nice lard or butter, two-thirds of a teacupful of +baker's yeast. Make a rising with the milk and yeast; when light, +mix in the sugar and shortening, with flour enough to make as soft +a dough as can be handled. Flour the paste-board well, roll out +about one-half inch thick; put this quantity into two large pans; +make about a dozen indentures with the finger on the top; put a +small piece of butter in each, and sift over the whole one +tablespoonful of sugar mixed with one teaspoonful of cinnamon. Let +this stand for a second rising; when perfectly light, bake in a +quick oven fifteen or twenty minutes.</p> +<br> +<p><b>CORN BREAD.</b></p> +<p>Two cups of sifted meal, half a cup of flour, two cups of sour +milk, two well-beaten eggs, half a cup of molasses or sugar, a +teaspoonful of salt, two tablespoonfuls of melted butter. Mix the +meal and flour smoothly and gradually with the milk, then the +butter, molasses and salt, then the beaten eggs, and lastly +dissolve a level teaspoonful of baking soda in a little milk and +beat thoroughly altogether. Bake nearly an hour in well-buttered +tins, not very shallow. This recipe can be made with sweet milk by +using baking powder in place of soda.</p> +<div class='right'><i>St. Charles Hotel, New Orleans.</i></div> +<br> +<p><b>VIRGINIA CORN BREAD.</b></p> +<p>Three cups of white corn meal, one cup of flour, one +tablespoonful of sugar, one teaspoonful of salt, two heaping +teaspoonfuls of baking powder, one tablespoonful of lard, three +cups of milk and three eggs. Sift together the flour, corn meal, +sugar, salt and baking powder; rub in the lard cold, add the eggs +well beaten and then the milk. Mix into a moderately stiff batter; +pour it into well-greased, shallow baking pans (pie-tins are +suitable). Bake from thirty to forty minutes.</p> +<br> +<p><b>BOSTON CORN BREAD.</b></p> +<p>One cup of sweet milk, two of sour milk, two-thirds of a cup of +molasses, one of wheat flour, four of corn meal and one teaspoonful +of <span class='pagenum'>[Pg 248]</span><a name='Page_248' id= +"Page_248"></a>soda; steam for three hours, and brown a few minutes +in the oven. The same made of sweet milk and baking powder is +equally as good.</p> +<br> +<p><b>INDIAN LOAF CAKE.</b></p> +<p>Mix a teacupful of powdered white sugar with a quart of rich +milk, and cut up in the milk two ounces of butter, adding a +saltspoonful of salt. Put this mixture into a covered pan or +skillet, and set it on the fire till it is scalding hot. Then take +it off, and scald with it as much yellow Indian meal (previously +sifted) as will make it of the consistency of thick boiled mush. +Beat the whole very hard for a quarter of an hour, and then set it +away to cool.</p> +<p>While it is cooling, beat three eggs very light, and stir them +gradually into the mixture when it is about as warm as new milk. +Add a teacupful of good strong yeast and beat the whole another +quarter of an hour, for much of the goodness of this cake depends +on its being long and well beaten. Then have ready a tin mold or +earthen pan with a pipe in the centre (to diffuse the heat through +the middle of the cake). The pan must be very well-buttered as +Indian meal is apt to stick. Put in the mixture, cover it and set +it in a warm place to rise. It should be light in about four hours. +Then bake it two hours in a moderate oven. When done, turn it out +with the broad surface downwards and send it to table hot and +whole. Cut it into slices and eat it with butter.</p> +<p>This will be found an excellent cake. If wanted for breakfast, +mix it and set it to rise the night before. If properly made, +standing all night will not injure it. Like all Indian cakes (of +which this is one of the best), it should be eaten warm.</p> +<div class='right'><i>St. Charles Hotel, New Orleans.</i></div> +<br> +<p><b>JOHNNIE CAKE.</b></p> +<p>Sift one quart of Indian meal into a pan; make a hole in the +middle and pour in a pint of warm water, adding one teaspoonful of +salt; with a spoon mix the meal and water gradually into a soft +dough; stir it very briskly for a quarter of an hour or more, till +it becomes light and spongy; then spread the dough smoothly and +evenly on a straight, flat board (a piece of the head of a +flour-barrel will serve for this purpose); place the board nearly +upright before an open fire and put an iron against the back to +support it; bake it well; when done, cut it in squares; send it hot +to table, split and buttered.</p> +<div class='right'><i>Old Plantation Style.</i></div> +<br> +<span class='pagenum'>[Pg 249]</span><a name='Page_249' id= +"Page_249"></a> +<p><b>SPIDER CORN-CAKE.</b></p> +<p>Beat two eggs and one-fourth cup sugar together. Then add one +cup sweet milk and one cup of sour milk in which you have dissolved +one teaspoonful soda. Add a teaspoonful of salt. Then mix one and +two-thirds cups of granulated corn meal and one-third cup flour +with this. Put a spider or skillet on the range and when it is hot +melt in two tablespoonfuls of butter. Turn the spider so that the +butter can run up on the sides of the pan. Pour in the corn-cake +mixture and add one more cup of sweet milk, but do not stir +afterwards. Put this in the oven and bake from twenty to +thirty-five minutes. When done, there should be a streak of custard +through it.</p> +<br> +<p><b>SOUTHERN CORN MEAL PONE OR CORN DODGERS.</b></p> +<p>Mix with cold water into a soft dough one quart of southern corn +meal, sifted, a teaspoonful of salt, a tablespoonful of butter or +lard melted. Mold into oval cakes with the hands and bake in a very +hot oven, in well-greased pans. To be eaten hot. The crust should +be brown.</p> +<br> +<p><b>RAISED POTATO-CAKE.</b></p> +<p>Potato-cakes, to be served with roast lamb or with game, are +made of equal quantities of mashed potatoes and of flour, say one +quart of each, two tablespoonfuls of butter, a little salt and milk +enough to make a batter as for griddle-cakes; to this allow half a +teacupful of fresh yeast; let it rise till it is light and bubbles +of air form; then dissolve half a teaspoonful of soda in a spoonful +of warm water and add to the batter; bake in muffin tins. These are +good also with fricasseed chicken; take them from the tins and drop +in the gravy just before sending to the table.</p> +<hr style='width: 45%;'> +<br> +<h2>BISCUITS, ROLLS, MUFFINS, ETC.</h2> +<p><b>GENERAL SUGGESTIONS.</b></p> +<br> +<p>In making batter-cakes, the ingredients should be put together +over night to rise, and the eggs and butter added in the morning; +the butter melted and eggs well beaten. If the batter appears sour +in the least, dissolve a little soda and stir into it; this should +be done early enough to rise some time before baking.</p> +<span class='pagenum'>[Pg 250]</span><a name='Page_250' id= +"Page_250"></a> +<p>Water can be used in place of milk in all raised dough, and the +dough should be thoroughly light before making into loaves or +biscuits; then when molding them use as little flour as possible; +the kneading to be done when first made from the sponge, and should +be done well and for some length of time, as this makes the pores +fine, the bread cut smooth and tender. Care should be taken not to +get the dough too stiff.</p> +<p>Where any recipe calls for baking powder, and you do not have +it, you can use cream of tartar and soda, in the proportion of one +level teaspoonful of soda to two of cream of tartar.</p> +<p>When the recipe calls for sweet milk or cream, and you do not +have it, you may use in place of it sour milk or cream, and, in +that case, baking powder or cream of tartar <i>must not</i> be +used, but baking-soda, using a <i>level</i> teaspoonful to a quart +of sour milk; the milk is always best when just turned, so that it +is solid, and not sour enough to whey or to be watery.</p> +<p>When making biscuits or bread with baking powder or soda and +cream of tartar, the oven should be prepared first; the dough +handled quickly and put into the oven immediately, as soon as it +becomes the proper lightness, to ensure good success. If the oven +is <i>too slow</i>, the article baked will be heavy and hard.</p> +<p>As in beating cake, never <i>stir</i> ingredients into batter, +but beat them in, by beating down from the bottom, and up, and over +again. This laps the air into the batter which produces little +air-cells and causes the dough to puff and swell as it comes in +contact with the heat while cooking.</p> +<br> +<p><b>TO RENEW STALE ROLLS.</b></p> +<p>To freshen stale biscuits or rolls, put them into a steamer for +ten minutes, then dry them off in a hot oven; or dip each roll for +an instant in cold water and heat them crisp in the oven.</p> +<br> +<p><b>WARM BREAD FOR BREAKFAST..</b></p> +<p>Dough after it has become once sufficiently raised and perfectly +light, cannot afterwards be injured by setting aside in any cold +place where it cannot <i>freeze</i>; therefore, biscuits, rolls, +etc., can be made late the day before wanted for breakfast. Prepare +them ready for baking by molding them out late in the evening; lay +them a little apart on buttered tins; cover the tins with a cloth, +then fold around that a <span class='pagenum'>[Pg +251]</span><a name='Page_251' id="Page_251"></a>newspaper, so as to +exclude the air, as that has a tendency to cause the crust to be +hard and thick when baked. The best place in summer is to place +them in the ice-box, then all you have to do in the morning (an +hour before breakfast time, and while the oven is heating) is to +bring them from the ice-box, take off the cloth and warm it, and +place it over them again; then set the tins in a warm place near +the fire. This will give them time to rise and bake when needed. If +these directions are followed rightly, you will find it makes no +difference with their lightness and goodness, and you can always be +sure of warm raised biscuits for breakfast in one hour's time.</p> +<p>Stale rolls may be made light and flakey by dipping for a moment +in cold water, and placing immediately in a very hot oven to be +made crisp and hot.</p> +<br> +<p><b>SODA BISCUIT.</b></p> +<p>One quart of sifted flour, one teaspoonful of soda, two +teaspoonfuls of cream of tartar, one teaspoonful of salt; mix +thoroughly, and rub in two tablespoonfuls of butter and wet with +one pint of sweet milk. Bake in a quick oven.</p> +<br> +<p><b>BAKING POWDER BISCUIT.</b></p> +<p>Two pints of flour, butter the size of an egg, three heaping +teaspoonfuls of baking powder and one teaspoonful of salt; make a +soft dough of sweet milk or water, knead as little as possible, cut +out with the usual biscuit-cutter and bake in rather a quick +oven.</p> +<br> +<p><b>SOUR MILK BISCUIT.</b></p> +<p>Rub into a quart of sifted flour a piece of butter the size of +an egg, one teaspoonful of salt; stir into this a pint of sour +milk, dissolve one teaspoonful of soda and stir into the milk just +as you add it to the flour; knead it up quickly, roll it out nearly +half an inch thick and cut out with a biscuit-cutter; bake +immediately in a quick oven.</p> +<p>Very nice biscuit may be made with sour cream without the butter +by the same process.</p> +<br> +<p><b>RAISED BISCUIT.</b></p> +<p>Sift two quarts of flour in a mixing-pan, make a hole in the +middle of the flour, pour into this one pint of warm water or new +milk, one teaspoonful of salt, half a cup of melted lard or butter, +stir in a little flour, then add half a cupful of yeast, after +which stir in as much flour <span class='pagenum'>[Pg +252]</span><a name='Page_252' id="Page_252"></a>as you can +conveniently with your hand, let it rise over night; in the morning +add nearly a teaspoonful of soda, and more flour as is needed to +make a rather soft dough; then mold fifteen to twenty minutes, the +longer the better; let it rise until light again, roll this out +about half an inch thick and cut out with a biscuit-cutter, or make +it into little balls with your hands; cover and set in a warm place +to rise. When light, bake a light brown in a moderate oven. Rub a +little warm butter or sweet lard on the sides of the biscuits when +you place them on the tins, to prevent their sticking together when +baked.</p> +<br> +<p><b>LIGHT BISCUIT. No. 1.</b></p> +<p>Take a piece of bread dough that will make about as many +biscuits as you wish; lay it out rather flat in a bowl; break into +it two eggs, half a cup of sugar, half a cup of butter; mix this +thoroughly with enough flour to keep it from sticking to the hands +and board. Knead it well for about fifteen or twenty minutes, make +into small biscuits, place in a greased pan, and let them rise +until about even with the top of the pan. Bake in a quick oven for +about half an hour.</p> +<p>These can be made in the form of rolls, which some prefer.</p> +<br> +<p><b>LIGHT BISCUIT. No. 2.</b></p> +<p>When you bake take a pint of sponge, one tablespoonful of melted +butter, one tablespoonful of sugar, the white of one egg beaten to +a foam. Let rise until light, mold into biscuits, and when light +bake.</p> +<br> +<p><b>GRAHAM BISCUITS, WITH YEAST.</b></p> +<p>Take one pint of water or milk, one large tablespoonful of +butter, two tablespoonfuls of sugar, a half cup of yeast and a +pinch of salt; take enough wheat flour to use up the water, making +it the consistency of batter-cakes; add the rest of the ingredients +and as much Graham flour as can be stirred in with a spoon; set it +away till morning; in the morning grease a pan, flour your hands, +take a lump of dough the size of an egg, roll it lightly between +the palms of your hands, let them rise twenty minutes, and bake in +a tolerably hot oven.</p> +<br> +<p><b>EGG BISCUIT.</b></p> +<p>Sift together a quart of dry flour and three heaping +teaspoonfuls of baking powder. Rub into this thoroughly a piece of +butter the size <span class='pagenum'>[Pg 253]</span><a name= +'Page_253' id="Page_253"></a>of an egg; add two well-beaten eggs, a +tablespoonful of sugar, a teaspoonful of salt. Mix all together +quickly into a soft dough, with one cup of milk, or more if needed. +Roll out nearly half of an inch thick. Cut into biscuits, and bake +immediately in a quick oven from fifteen to twenty minutes.</p> +<br> +<p><b>PARKER HOUSE ROLLS.</b></p> +<p>One pint of milk, boiled and cooled, a piece of butter the size +of an egg, one-half cupful of fresh yeast, one tablespoonful of +sugar, one pinch of salt, and two quarts of sifted flour.</p> +<p>Melt the butter in the warm milk, then add the sugar, salt and +flour, and let it rise over night. Mix rather soft. In the morning, +add to this half of a teaspoonful of soda dissolved in a spoonful +of water. Mix in enough flour to make the same stiffness as any +biscuit dough; roll out not more than a quarter of an inch thick. +Cut with a large round cutter; spread soft butter over the tops and +fold one-half over the other by doubling it. Place them apart a +little so that there will be room to rise. Cover and place them +near the fire for fifteen or twenty minutes before baking. Bake in +rather a quick oven.</p> +<br> +<p><b>PARKER HOUSE ROLLS. (Unfermented.)</b></p> +<p>These rolls are made with baking powder, and are much sooner +made, although the preceding recipe is the old original one from +the "Parker House." Stir into a quart of sifted flour three large +teaspoonfuls of baking powder, a tablespoonful of cold butter, a +teaspoonful of salt and one of sugar, and a well-beaten egg; rub +all well into the flour, pour in a pint of cold milk, mix up +quickly into a smooth dough, roll it out less than half an inch +thick, cut with a large biscuit-cutter, spread soft butter over the +top of each; fold one-half over the other by doubling it, lay them +a little apart on greased tins. Set them immediately in a pretty +hot oven. Rub over the tops with sweet milk before putting in the +oven, to give them a glaze.</p> +<br> +<p><b>FRENCH ROLLS.</b></p> +<p>Three cups of sweet milk, one cup of butter and lard, mixed in +equal proportions, one-half cup of good yeast, or half a cake of +compressed yeast, and a teaspoonful of salt. Add flour enough to +make a stiff dough. Let it rise over night; in the morning, add two +well-beaten eggs; knead thoroughly and let it rise again. With the +hands, <span class='pagenum'>[Pg 254]</span><a name='Page_254' id= +"Page_254"></a>make it into balls as large as an egg; then roll +between the hands to make <i>long rolls</i> (about three inches). +Place close together in even rows on well-buttered pans. Cover and +let them rise again, then bake in a quick oven to a delicate +brown.</p> +<br> +<p><b>BEATEN BISCUIT.</b></p> +<p>Two quarts of sifted flour, a teaspoonful of salt, a +tablespoonful of sweet lard, one egg; make up with half a pint of +milk, or if milk is not to be had, plain water will answer; beat +well until the dough blisters and cracks; pull off a two-inch +square of the dough; roll it into a ball with the hand; flatten, +stick with a fork, and bake in a quick oven.</p> +<p>It is not beating hard that makes the biscuit nice, but the +regularity of the motion. Beating hard, the old cooks say, +<i>kills</i> the dough.</p> +<div class='right'><i>An old-fashioned Southern Recipe.</i></div> +<br> +<p><b>POTATO BISCUIT.</b></p> +<p>Boil six good-sized potatoes with their jackets on; take them +out with a skimmer, drain and squeeze with a towel to ensure being +dry; then remove the skin, mash them perfectly free from lumps, add +a tablespoonful of butter, one egg and a pint of sweet milk. When +cool, beat in half a cup of yeast. Put in just enough flour to make +a stiff dough. When this rises, make into small cakes. Let them +rise the same as biscuit and bake a delicate brown.</p> +<p>This dough is very fine dropped into meat soups for pot-pie.</p> +<br> +<p><b>VINEGAR BISCUITS.</b></p> +<p>Take two quarts of flour, one large tablespoonful of lard or +butter, one tablespoonful and a half of vinegar and one teaspoonful +of soda; put the soda in the vinegar and stir it well; stir in the +flour; beat two eggs very light and add to it; make a dough with +warm water stiff enough to roll out, and cut with a biscuit-cutter +one inch thick and bake in a <i>quick</i> oven.</p> +<center><img src='images/il11.jpg' width='536' height='800' alt='' +title=''></center> +<br> +<p><b>GRAFTON MILK BISCUITS.</b></p> +<p>Boil and mash two white potatoes; add two teaspoonfuls of brown +sugar; pour boiling water over these, enough to soften them. When +tepid, add one small teacupful of yeast; when light, warm three +ounces of butter in one pint of milk, a little salt, a third of a +teaspoonful of soda and flour enough to make stiff sponge; when +risen, work it on the <span class='pagenum'>[Pg 255]</span><a name= +'Page_255' id="Page_255"></a>board, put it back in the tray to rise +again; when risen, roll into cakes and let them stand half an hour. +Bake in a <i>quick</i> oven. These biscuits are fine.</p> +<br> +<p><b>SALLY LUNN.</b></p> +<p>Warm one-half cupful of butter in a pint of milk; add a +teaspoonful of salt, a tablespoonful of sugar, and seven cupfuls of +<i>sifted</i> flour; beat thoroughly and when the mixture is blood +warm, add four beaten eggs and last of all, half a cup of good +lively yeast. Beat hard until the batter breaks in blisters. Set it +to rise over night. In the morning, dissolve half a teaspoonful of +soda, stir it into the batter and turn it into a well-buttered, +shallow dish to rise again about fifteen or twenty minutes. Bake +about fifteen to twenty minutes.</p> +<p>The cake should be torn apart, not cut; cutting with a knife +makes warm bread heavy. Bake a light brown. This cake is frequently +seen on Southern tables.</p> +<br> +<p><b>SALLY LUNN. (Unfermented.)</b></p> +<p>Rub a piece of butter as large as an egg into a quart of flour; +add a tumbler of milk, two eggs, three tablespoonfuls of sugar, +three tablespoonfuls of baking powder and a teaspoonful of salt. +Scatter the baking powder, salt and sugar into the flour; add the +eggs, the butter, melted, the milk. Stir all together and bake in +well-greased round pans. Eat warm with butter.</p> +<br> +<p><b>LONDON HOT-CROSS BUNS.</b></p> +<p>Three cups of milk, one cup of yeast, or one cake of compressed +yeast dissolved in a cup of tepid water, and flour enough to make a +thick batter; set this as a sponge over night. In the morning add +half a cup of melted butter, one cup of sugar, half a nutmeg +grated, one saltspoonful of salt, half a teaspoonful of soda, and +flour enough to roll out like biscuit. Knead well and set to rise +for five hours. Roll the dough half an inch thick; cut in round +cakes and lay in rows in a buttered baking-pan, and let the cakes +stand half an hour, or until light; then put them in the oven, +having first made a deep cross on each with a knife. Bake a light +brown and brush over with white of egg beaten stiff with powdered +sugar.</p> +<br> +<span class='pagenum'>[Pg 256]</span><a name='Page_256' id= +"Page_256"></a> +<p><b>RUSKS, WITH YEAST.</b></p> +<p>In one large coffeecup of warm milk dissolve half a cake of +compressed yeast, or three tablespoonfuls of home-made yeast; to +this add three well-beaten eggs, a small cup of sugar and a +teaspoonful of salt; beat these together. Use flour enough to make +a smooth, light dough, let it stand until very light, then knead it +in the form of biscuits; place them on buttered tins and let them +rise until they are almost up to the edge of the tins; pierce the +top of each one and bake in a quick oven. Glaze the top of each +with sugar and milk, or the white of an egg, before baking. Some +add dried currants, well-washed and dried in the oven.</p> +<br> +<p><b>RUSKS.</b></p> +<p>Two cups of raised dough, one of sugar, half a cup of butter, +two well-beaten eggs, flour enough to make a stiff dough; set to +rise, and when light mold into high biscuit and let rise again; rub +damp sugar and cinnamon over the top and place in the oven. Bake +about twenty minutes.</p> +<br> +<p><b>RUSKS. (Unfermented.)</b></p> +<p>Three cups of flour sifted, three teaspoonfuls of baking powder, +one teaspoonful of salt, three tablespoonfuls of sugar, two +tablespoonfuls of butter, three eggs, half a nutmeg grated and a +teaspoonful of ground cinnamon, two small cups of milk; sift +together salt, flour, sugar and baking powder; rub in the butter +cold; add the milk, beaten eggs and spices; mix into a soft dough, +break off pieces about as large as an egg, roll them under the +hands into round balls, rub the tops with sugar and water mixed, +and then sprinkle dry sugar over them. Bake immediately.</p> +<br> +<p><b>SCOTCH SCONES.</b></p> +<p>Thoroughly mix, while dry, one quart of sifted flour, loosely +measured, with two heaping teaspoonfuls of baking powder; then rub +into it a tablespoonful of cold butter and a teaspoonful of salt. +Be sure that the butter is well worked in. Add sweet milk enough to +make a <i>very</i> soft paste. Roll out the paste about a quarter +of an inch thick, using plenty of flour on the paste-board and +rolling pin. Cut it into triangular pieces, each side about four +inches long. Flour the sides and bottom of a biscuit tin, and place +the pieces on it. Bake immediately in a quick oven from twenty to +thirty minutes. When half done, <span class='pagenum'>[Pg +257]</span><a name='Page_257' id="Page_257"></a>brush over with +sweet milk. Some cooks prefer to bake them on a floured griddle, +and cut them a round shape the size of a saucer, then scarred +across to form four quarters.</p> +<br> +<p><b>CRACKNELS.</b></p> +<p>Two cups of rich milk, four tablespoonfuls of butter and a gill +of yeast, a teaspoonful of salt; mix warm, add flour enough to make +a light dough. When light, roll thin and cut in long pieces three +inches wide, prick well with a fork and bake in a slow oven. They +are to be mixed rather hard and rolled very thin, like soda +crackers.</p> +<br> +<p><b>RAISED MUFFINS. No. 1.</b></p> +<p>Make a batter of one pint of sweet milk, one teaspoonful of +sugar, one of salt, a tablespoonful of butter or sweet lard and a +half cup of yeast; add flour enough to make it moderately thick; +keep it in a warm, <i>not hot</i>, place until it is quite light, +then stir in one or two well-beaten eggs, and half a teaspoonful of +soda, dissolved in a little warm water. Let the batter stand +twenty-five or thirty minutes longer to rise a little, turn into +well-greased muffin-rings or gem-pans, and bake in a quick +oven.</p> +<p>To be served hot and torn open, instead of cut with a knife.</p> +<br> +<p><b>RAISED MUFFINS. No. 2.</b></p> +<p>Three pints of flour, three eggs, a piece of butter the size of +an egg, two heaping teaspoonfuls of white sugar, one-half cake of +compressed yeast and a quart of milk; warm the milk with the butter +in it; cool a little, stir in the sugar and add a little salt; stir +this gradually into the flour, then add the eggs well beaten; +dissolve the yeast in half a cup of lukewarm water and add to the +other ingredients; if the muffins are wanted for luncheon, mix them +about eight o'clock in the morning; if for breakfast, set them at +ten o'clock at night; when ready for baking, stir in half a +teaspoonful of soda dissolved in a teaspoonful of hot water; butter +the muffin-rings or gem-irons and bake in a quick oven.</p> +<br> +<p><b>EGG MUFFINS. (Fine.)</b></p> +<p>One quart of flour, sifted twice; three eggs, the whites and +yolks beaten separately, three teacups of sweet milk, a teaspoonful +of salt, a tablespoonful of sugar, a large tablespoonful of lard or +butter and two <span class='pagenum'>[Pg 258]</span><a name= +'Page_258' id="Page_258"></a>heaping teaspoonfuls of baking powder. +Sift together flour, sugar, salt and baking powder; rub in the lard +cold, add the beaten eggs and milk; mix quickly into a smooth +batter, a little firmer than for griddle-cakes. Grease well some +muffin-pans and fill them two-thirds full. Bake in a hot oven +fifteen or twenty minutes. These made of cream, omitting the +butter, are excellent.</p> +<br> +<p><b>PLAIN MUFFINS.</b></p> +<p>One egg well beaten, a tablespoonful of butter and a +tablespoonful of sugar, with a teaspoonful of salt, all beaten +until very light. One cup of milk, three of sifted flour and three +teaspoonfuls of baking powder. One-half Graham and one-half rye +meal may be used instead of wheat flour, or two cups of corn meal +and one of flour.</p> +<p>Drop on well-greased patty-pans and bake twenty minutes in a +rather quick oven, or bake on a griddle in muffin-rings.</p> +<br> +<p><b>MUFFINS WITHOUT EGGS.</b></p> +<p>One quart of buttermilk, a teaspoonful of soda dissolved in the +milk, a little salt, and flour enough to make a stiff batter. Drop +in hot gem-pans and bake in a quick oven. Two or three +tablespoonfuls of sour cream will make them a little richer.</p> +<br> +<p><b>TENNESSEE MUFFINS.</b></p> +<p>One pint of corn meal, one pint of flour, one tablespoonful of +sugar, one teaspoonful of salt, three of baking powder, one +tablespoonful of lard or butter, two eggs and a pint of milk. Sift +together corn meal, flour, sugar, salt and powder; rub in lard or +butter cold, and eggs beaten and milk; mix into batter of +consistency of cup-cake; muffin-rings to be cold and well greased, +then fill two-thirds full. Bake in hot oven fifteen minutes.</p> +<br> +<p><b>CORN MEAL MUFFINS. (Without Eggs.)</b></p> +<p>One cup of flour, one cup of corn meal, two tablespoonfuls of +sugar, water to make a thick batter, or sour milk is better; mix at +night; in the morning add two tablespoonfuls of melted butter and +one teaspoonful of soda; bake in cake rounds.</p> +<br> +<span class='pagenum'>[Pg 259]</span><a name='Page_259' id= +"Page_259"></a> +<p><b>HOMINY MUFFINS.</b></p> +<p>Two cups of boiled hominy; beat it smooth, stir in three cups of +sour milk, half a cup of melted butter, two teaspoonfuls of salt, +two tablespoonfuls of sugar; add three eggs well beaten, one +teaspoonful of soda dissolved in hot water, two cups of flour. Bake +quickly.</p> +<p>Rice muffins may be made in the same manner.</p> +<br> +<p><b>GRAHAM GEMS. No. 1.</b></p> +<p>Two cupfuls of Graham flour, one cupful of wheat flour, two +teaspoonfuls of baking powder, a tablespoonful of sugar, one of +salt and one well-beaten egg.</p> +<p>Mix with sweet milk to make a thin batter; beat it well. Bake in +gem-irons; have the irons well greased; fill two-thirds full and +bake in a hot oven. Will bake in from fifteen to twenty +minutes.</p> +<br> +<p><b>GRAHAM GEMS. No. 2.</b></p> +<p>Three cups of sour milk, one teaspoonful of soda, one of salt, +one tablespoonful of brown sugar, one of melted lard or butter, one +or two beaten eggs; to the egg add the milk, then the sugar and +salt, then the Graham flour (with the soda mixed in), together with +the lard or butter; make a stiff batter, so that it will +<i>drop</i>, not pour, from the spoon. Have the gem-pans very hot, +fill and bake fifteen minutes in a hot oven.</p> +<p>The same can be made of sweet milk, using three teaspoonfuls of +baking powder instead of soda, and if you use sweet milk, put in no +shortening. Excellent.</p> +<p>Muffins of all kinds should only be cut just around the edge, +then pulled open with the fingers.</p> +<br> +<p><b>PLAIN GRAHAM GEMS.</b></p> +<p>Two cupfuls of the best Graham meal, two of water, fresh and +cold, or milk and water, and a little salt. Stir briskly for a +minute or two. Have the gem-pan, hot and well greased, on the top +of the stove while pouring in the batter. Then place in a very hot +oven and bake forty minutes. It is best to check the heat a little +when they are nearly done. As the best prepared gems may be spoiled +if the heat is not sufficient, care and judgment must be used in +order to secure this most healthful as well, as delicious +bread.</p> +<br> +<span class='pagenum'>[Pg 260]</span><a name='Page_260' id= +"Page_260"></a> +<p><b>WAFFLES.</b></p> +<p>Take a quart of flour and wet it with a little sweet milk that +has been boiled and cooled, then stir in enough of the milk to form +a thick batter. Add a tablespoonful of melted butter, a teaspoonful +of salt, and yeast to raise it. When light add two well-beaten +eggs, heat your waffle-iron, grease it well and fill it with the +batter. Two or three minutes will suffice to bake on one side; then +turn the iron over, and when brown on both sides the cake is done. +Serve immediately.</p> +<br> +<p><b>CONTINENTAL HOTEL WAFFLES.</b></p> +<p>Put into one quart of sifted flour three teaspoonfuls of baking +powder, one teaspoonful of salt, one of sugar, all thoroughly +stirred and sifted together; add a tablespoonful of melted butter, +six well-beaten eggs and a pint of sweet milk; cook in waffle-irons +heated and well greased. Serve hot.</p> +<br> +<p><b>NEWPORT WAFFLES.</b></p> +<p>Make one pint of Indian meal into mush in the usual way. While +hot, put in a small lump of butter and a dessertspoonful of salt. +Set the mush aside to cool. Meanwhile, beat separately till very +light the whites and yolks of four eggs. Add the eggs to the mush, +and cream in gradually one quart of wheaten flour. Add half a pint +of buttermilk, or sour cream, in which has been dissolved half a +teaspoonful of carbonate of soda. Lastly, bring to the consistency +of thin batter by the addition of sweet milk. Waffle-irons should +be put on to heat an hour in advance, that they may be in the +proper condition for baking as soon as the batter is ready. Have a +brisk fire, butter the irons thoroughly, but with nicety, and bake +quickly. Fill the irons only half full of batter, that the waffles +may have room to rise.</p> +<br> +<p><b>CREAM WAFFLES.</b></p> +<p>One pint of sour cream, two eggs, one pint of flour, one +tablespoonful of corn meal, one teaspoonful of soda, half a +teaspoonful of salt. Beat the eggs separately, mix the cream with +the beaten yolks, stir in the flour, corn meal and salt; add the +soda dissolved in a little sweet milk, and, lastly, the whites +beaten to a stiff froth.</p> +<br> +<span class='pagenum'>[Pg 261]</span><a name='Page_261' id= +"Page_261"></a> +<p><b>RICE WAFFLES. No. 1.</b></p> +<p>One quart of flour, half a teaspoonful of salt, one teaspoonful +of sugar, two teaspoonfuls of baking powder, one large +tablespoonful of butter, two eggs, one and a half pints of milk, +one cupful of hot boiled rice. Sift the flour, salt, sugar and +baking powder well together; rub the butter into the flour; beat +the eggs well, separately, and add the stiff whites last of +all.</p> +<br> +<p><b>RICE WAFFLES. No. 2.</b></p> +<p>Rub through a sieve one pint of boiled rice, add it to a +tablespoonful of dry flour, two-thirds of a teaspoonful of salt, +two teaspoonfuls of baking powder. Beat separately the yolks and +whites of three eggs; add to the yolks a cup and a half of milk, +work it into the flour, then add an ounce of melted butter; beat +the whites of eggs thoroughly; mix the whole together. Heat the +waffle-iron and grease it evenly; pour the batter into the half of +the iron over the range until nearly two-thirds full, cover, allow +to cook a moment, then turn and brown slightly on the other +side.</p> +<br> +<p><b>GERMAN RICE WAFFLES.</b></p> +<p>Boil a half pound of rice in milk until it becomes thoroughly +soft Then remove it from the fire, stirring it constantly, and +adding, a little at a time, one quart of sifted flour, five beaten +eggs, two spoonfuls of yeast, a half pound of melted butter, a +little salt and a teacupful of warm milk. Set the batter in a warm +place, and, when risen, bake in the ordinary way.</p> +<br> +<p><b>BERRY TEA-CAKES.</b></p> +<p>Nice little tea-cakes to be baked in muffin-rings are made of +one cup of sugar, two eggs, one and a half cups of milk, one +heaping teaspoonful of baking powder, a piece of butter the size of +an egg and flour sufficient to make a stiff batter. In this batter +stir a pint bowl of fruit—any fresh are nice—or canned +berries with the juice poured off. Serve while warm and they are a +dainty addition to the tea-table. Eaten with butter.</p> +<br> +<p><b>RYE DROP-CAKES.</b></p> +<p>One pint of warm milk, with half a teaspoonful of soda dissolved +in it, a little salt, four eggs well beaten, and rye flour enough +to make <span class='pagenum'>[Pg 262]</span><a name='Page_262' id= +"Page_262"></a>a thin batter; bake in small cups, buttered, and in +a hot oven, or in small cakes upon a hot griddle.</p> +<br> +<p><b>WHEAT DROP-CAKES.</b></p> +<p>One pint of cream, six eggs well beaten, a little salt, and +wheat flour enough to make a thin batter; bake in little cups +buttered and in a hot oven fifteen minutes.</p> +<br> +<p><b>POP-OVERS.</b></p> +<p>Two cups of flour, two cups of sweet milk, two eggs, one +teaspoonful of butter, one teaspoonful of salt, bake in cups in a +quick oven fifteen minutes. Serve hot with a sweet sauce.</p> +<br> +<p><b>FLANNEL CAKES. (With Yeast.)</b></p> +<p>Heat a pint of sweet milk and into it put two heaping +tablespoonfuls of butter, let it melt, then add a pint of cold milk +and the well-beaten yolks of four eggs—placing the whites in +a cool place; also, a teaspoonful of salt, four tablespoonfuls of +home-made yeast and sufficient flour to make a stiff batter; set it +in a warm place to rise; let it stand three hours or over night; +before baking add the beaten whites; bake like any other +griddle-cakes. Be sure to make the batter stiff enough, for flour +must not be added after it has risen, unless it is allowed to rise +again. These, half corn meal and half wheat, are very nice.</p> +<br> +<p><b>FEATHER GRIDDLE-CAKES. (With Yeast.)</b></p> +<p>Make a batter, at night, of a pint of water or milk, a +teaspoonful of salt, and half a teacupful of yeast; in the morning, +add to it one teacupful of thick, sour milk, two eggs well beaten, +a level tablespoonful of melted butter, a level teaspoonful of soda +and flour enough to make the consistency of pancake batter; let +stand twenty minutes, then bake.</p> +<p>This is a convenient way, when making sponge for bread over +night, using some of the sponge.</p> +<br> +<p><b>WHEAT GRIDDLE-CAKES.</b></p> +<p>Three cups of flour, one teaspoonful of salt, three teaspoonfuls +of baking powder sifted together; beat three eggs and add to three +cupfuls of sweet milk, also a tablespoonful of melted butter; mix +all into a smooth batter, as thick as will run in a stream from the +lips of a <span class='pagenum'>[Pg 263]</span><a name='Page_263' +id="Page_263"></a>pitcher. Bake on a well-greased, hot griddle, a +nice light brown. Very good.</p> +<br> +<p><b>SOUR MILK GRIDDLE-CAKES.</b></p> +<p>Make a batter of a quart of sour milk and as much sifted flour +as is needed to thicken so that it will run from the dish; add two +beaten eggs, a teaspoonful of salt, a tablespoonful of melted +butter, and a level teaspoonful of soda dissolved in a little milk +or cold water, added last; then bake on a hot griddle, well +greased, brown on both sides.</p> +<br> +<p><b>CORN MEAL GRIDDLE-CAKES. (With Yeast.)</b></p> +<p>Stir into one quart of boiling milk three cups of corn meal; +after it cools add one cup of white flour, a teaspoonful of salt +and three tablespoonfuls of home-made yeast. Mix this over night. +In the morning add one tablespoonful of melted butter or lard, two +beaten eggs and a teaspoonful of soda dissolved in a little +water.</p> +<p>This batter should stand a few minutes, after adding the butter +and soda, that it should have time to rise a little; in the +meantime the griddle could be heating. Take a small stick like a +good-sized skewer, wind a bit of cloth around the end of it, fasten +it by winding a piece of thread around that and tying it firm. Melt +together a tablespoonful of butter and lard. Grease the griddle +with this. Between each batch of cakes, wipe the griddle off with a +clean paper or cloth and grease afresh. Put the cakes on by +spoonfuls, or pour them carefully from a pitcher, trying to get +them as near the same size as possible. As soon as they begin to +bubble all over turn them, and cook on the other side till they +stop puffing. The second lot always cooks better than the first, as +the griddle becomes evenly heated.</p> +<br> +<p><b>CORN MEAL GRIDDLE-CAKES.</b></p> +<p>Scald two cups of sifted meal, mix with a cup of wheat flour and +a teaspoonful of salt. Add three well-beaten eggs; thin the whole +with sour milk enough to make it the right consistency. Beat the +whole till very light and add a teaspoonful of baking soda +dissolved in a little water. If you use sweet milk, use two large +teaspoonfuls of baking powder instead of soda.</p> +<br> +<p><b>GRIDDLE-CAKES. (Very Good.)</b></p> +<p>One quart of Graham flour, half a pint of Indian meal, one gill +of yeast, a teaspoonful of salt; mix the flour and meal, pour on +enough <span class='pagenum'>[Pg 264]</span><a name='Page_264' id= +"Page_264"></a>warm water to make batter rather thicker than that +for buckwheat cakes, add the yeast, and when light bake on griddle +not too hot.</p> +<br> +<p><b>GRAHAM GRIDDLE-CAKES.</b></p> +<p>Mix together dry two cups of Graham flour, one cup wheat flour, +two heaping teaspoonfuls of baking powder and one teaspoonful of +salt. Then add three eggs well beaten, one tablespoonful of lard or +butter melted and three cups of sweet milk. Cook immediately on a +hot griddle.</p> +<br> +<p><b>BREAD GRIDDLE-CAKES.</b></p> +<p>One quart of milk, boiling hot; two cups fine bread crumbs, +three eggs, one tablespoonful melted butter, one-half teaspoonful +salt, one-half teaspoonful soda dissolved in warm water; break the +bread into the boiling milk, and let stand for ten minutes in a +covered bowl, then beat to a smooth paste; add the yolks of the +eggs well whipped, the butter, salt, soda, and finally the whites +of the eggs previously whipped stiff, and add half of a cupful of +flour. These can also be made of sour milk, soaking the bread in it +over night and using a little more soda.</p> +<br> +<p><b>RICE GRIDDLE-CAKES.</b></p> +<p>Two cupfuls of cold boiled rice, one pint of flour, one +teaspoonful sugar, one-half teaspoonful salt, one and one-half +teaspoonfuls baking powder, one egg, a little more than half a pint +of milk. Sift together flour, sugar, salt and powder; add rice free +from lumps, diluted with beaten egg and milk; mix into smooth +batter. Have griddle well heated, make cakes large, bake nicely +brown, and serve with maple syrup.</p> +<br> +<p><b>POTATO GRIDDLE-CAKES.</b></p> +<p>Twelve large potatoes, three heaping tablespoonfuls of flour, +one teaspoonful of baking powder, one-half teaspoonful salt, one or +two eggs, two teacupfuls of boiling milk. The potatoes are peeled, +washed and grated into a little cold water (which keeps them +white), then strain off water and pour on boiling milk, stir in +eggs, salt and flour, mixed with the baking powder; if agreeable, +flavor with a little fine chopped onion; bake like any other +pancakes, allowing a little more lard or butter. Serve with stewed +or preserved fruit, especially with huckleberries.</p> +<br> +<span class='pagenum'>[Pg 265]</span><a name='Page_265' id= +"Page_265"></a> +<p><b>GREEN CORN GRIDDLE-CAKES.</b></p> +<p>One pint of milk, two cups grated green corn, a little salt, two +eggs, a teaspoonful of baking powder, flour sufficient to make a +batter to fry on the griddle. Butter them hot and serve.</p> +<br> +<p><b>HUCKLEBERRY GRIDDLE-CAKES.</b></p> +<p>Made the same as above, leaving out one cup of milk, adding one +tablespoonful of sugar and a pint of huckleberries rolled in flour. +Blackberries or raspberries can be used in the same manner.</p> +<br> +<p><b>FRENCH GRIDDLE-CAKES.</b></p> +<p>Beat together until smooth six eggs and a pint sifted flour; +melt one ounce of butter and add to the batter, with one ounce of +sugar and a cup of milk; beat until smooth; put a tablespoonful at +a time into a frying pan slightly greased, spreading the batter +evenly over the surface by tipping the pan about; fry to a light +brown; spread with jelly, roll up, dust with powdered sugar and +serve hot.</p> +<br> +<p><b>RAISED BUCKWHEAT CAKES.</b></p> +<p>Take a small crock or large earthen pitcher, put into it a quart +of warm water or half water and milk, one heaping teaspoonful of +salt; then stir in as much buckwheat flour as will thicken it to +rather a stiff batter; lastly, add half a cup of yeast; make it +smooth, cover it up warm to rise over night; in the morning add a +small, level teaspoonful of soda dissolved in a little warm water; +this will remove any sour taste, if any, and increase the +lightness.</p> +<p>Not a few object to eating buckwheat, as its tendency is to +thicken the blood, and also to produce constipation; this can be +remedied by making the batter one-third corn meal and two-thirds +buckwheat, which makes the cakes equally as good. Many prefer them +in this way.</p> +<br> +<p><b>BUCKWHEAT CAKES WITHOUT YEAST.</b></p> +<p>Two cups of buckwheat flour, one of wheat flour, a little salt, +three teaspoonfuls baking powder; mix thoroughly and add about +equal parts of milk and water until the batter is of the right +consistency then stir until free from lumps. If they do not brown +well, add a little molasses.</p> +<br> +<span class='pagenum'>[Pg 266]</span><a name='Page_266' id= +"Page_266"></a> +<p><b>BUCKWHEAT CAKES.</b></p> +<p>Half a pint of buckwheat flour, a quarter of a pint of corn +meal, a quarter of a pint of wheat flour, a little salt, two eggs +beaten very light, one quart of new milk (made a little warm and +mixed with the eggs before the flour is put in), one tablespoonful +of butter or sweet lard, two large tablespoonfuls of yeast. Set it +to rise at night for the morning. If in the least sour, stir in +before baking just enough soda to correct the acidity. A very nice, +but more expensive, recipe.</p> +<br> +<p><b>SWEDISH GRIDDLE-CAKES.</b></p> +<p>One pint of white flour, sifted; six eggs, whites and yolks +beaten separately to the utmost; one saltspoonful of salt; one +saltspoonful of soda dissolved in vinegar; milk to make a thin +batter.</p> +<p>Beat the yolks light, add the salt, soda, two cupfuls of milk, +then the flour and beaten whites alternately; thin with more milk +if necessary.</p> +<br> +<p><b>CORN MEAL FRITTERS.</b></p> +<p>One pint of sour milk, one teaspoonful of salt, three eggs, one +tablespoonful of molasses or sugar, one handful of flour, and corn +meal enough to make a stiff batter; lastly, stir in a small +teaspoonful of soda, dissolved in a little warm water.</p> +<p>This recipe is very nice made of rye flour.</p> +<br> +<p><b>CREAM FRITTERS.</b></p> +<p>One cup of cream, five eggs—the whites only, two full cups +prepared flour, one saltspoonful of nutmeg, a pinch of salt. Stir +the whites into the cream in turn with the flour, put in nutmeg and +salt, beat all up hard for two minutes. The batter should be rather +thick. Fry in plenty of hot, sweet lard, a spoonful of batter for +each fritter. Drain, and serve upon a hot, clean napkin. Eat with +jelly sauce. Pull, not cut, them open. Very nice.</p> +<br> +<p><b>CURRANT FRITTERS.</b></p> +<p>Two cupfuls dry, fine bread crumbs, two tablespoonfuls of +prepared flour, two cups of milk, one-half pound currants, washed +and well dried, five eggs whipped very light, one-half cup powdered +sugar, one tablespoonful butter, one-half teaspoonful mixed +cinnamon and <span class='pagenum'>[Pg 267]</span><a name= +'Page_267' id="Page_267"></a>nutmeg. Boil the milk and pour over +the bread. Mix and put in the butter. Let it get cold. Beat in next +the yolks and sugar, the seasoning, flour and stiff whites; +finally, the currants dredged whitely with flour. The batter should +be thick. Drop in great spoonfuls into the hot lard and fry. Drain +them and send hot to table. Eat with a mixture of wine and powdered +sugar.</p> +<br> +<p><b>WHEAT FRITTERS.</b></p> +<p>Three eggs, one and a half cups of milk, three teaspoonfuls +baking powder, salt, and flour enough to make quite stiff, thicker +than batter cakes. Drop into hot lard and fry like doughnuts.</p> +<p><i>A Good Sauce for the Above.</i>—One cup of sugar, two +tablespoonfuls of butter, one teaspoonful of flour beaten together; +half a cup boiling water; flavor with extract lemon and boil until +clear. Or serve with maple syrup.</p> +<br> +<p><b>APPLE FRITTERS.</b></p> +<p>Make a batter in the proportion of one cup sweet milk to two +cups flour, a heaping teaspoonful of baking powder, two eggs beaten +separately, one tablespoonful of sugar and a saltspoon of salt; +heat the milk a little more than milk-warm, add it slowly to the +beaten yolks and sugar; then add flour and whites of the eggs; stir +all together and throw in thin slices of good sour apples, dipping +the batter up over them; drop into boiling hot lard in large +spoonfuls with pieces of apple in each, and fry to a light brown. +Serve with maple syrup, or a nice syrup made with clarified +sugar.</p> +<p>Bananas, peaches, sliced oranges and other fruits can be used in +the same batter.</p> +<br> +<p><b>PINEAPPLE FRITTERS.</b></p> +<p>Make a batter as for apple fritters; then pare one large +pineapple, cut it in slices a quarter of an inch thick, cut the +slices in halves, dip them into the batter and fry them, and serve +them as above.</p> +<br> +<p><b>PEACH FRITTERS.</b></p> +<p>Peel the peaches, split each in two and take out the stones; +dust a little powdered sugar over them; dip each piece in the +batter and fry in hot fat. A sauce to be served with them may be +made as follows: Put an ounce of butter in a saucepan and whisk it +to a cream; add four ounces of sugar gradually. Beat the yolks of +two eggs; add to them a <span class='pagenum'>[Pg +268]</span><a name='Page_268' id="Page_268"></a>dash of nutmeg and +a gill each of cold water and rum; stir this into the luke-warm +batter and allow it to heat gradually. Stir constantly until of a +smooth, creamy consistency, and serve. The batter is made as +follows: Beat the yolks of three eggs; add to them a gill of milk, +or half of a cupful, a saltspoonful of salt, four ounces of flour; +mix. If old flour is used a little more milk may be found +necessary.</p> +<br> +<p><b>GOLDEN-BALL FRITTERS.</b></p> +<p>Put into a stewpan a pint of water, a piece of butter as large +as an egg and a tablespoonful of sugar. When it boils stir into it +one pint of sifted flour, stirring briskly and thoroughly. Remove +from the fire, and when nearly cooled beat into it six eggs, each +one beaten separately and added one at a time, beating the batter +between each. Drop the stiff dough into boiling lard by +teaspoonfuls. Eat with syrup, or melted sugar and butter +flavored.</p> +<p>Stirring the boiling lard around and around, so that it whirls +when you drop in the fritters, causes them to assume a round shape +like balls.</p> +<br> +<p><b>CANNELONS, OR FRIED PUFFS.</b></p> +<p>Half a pound of puff paste, apricot or any kind of preserve that +may be preferred, hot lard.</p> +<p>Cannelons, which are made of puff paste rolled very thin, with +jam enclosed, and cut out in long, narrow rolls or puffs, make a +very pretty and elegant dish. Make some good puff paste, roll it +out very thin, and cut it into pieces of an equal size, about two +inches wide and eight inches long; place upon each piece a spoonful +of jam, wet the edges with the white of egg and fold the paste over +<i>twice</i>; slightly press the edges together, that the jam may +not escape in the frying, and when all are prepared, fry them in +boiling lard until of a nice brown, letting them remain by the side +of the fire after they are colored, that the paste may be +thoroughly done. Drain them before the fire, dish on a d'oyley, +sprinkle over them sifted sugar and serve. These cannelons are very +delicious made with fresh instead of preserved fruit, such as +strawberries, raspberries or currants; they should be laid in the +paste, plenty of pounded sugar sprinkled over and folded and fried +in the same manner as stated above.</p> +<br> +<span class='pagenum'>[Pg 269]</span><a name='Page_269' id= +"Page_269"></a> +<p><b>GERMAN FRITTERS.</b></p> +<p>Take slices of stale bread cut in rounds or stale cake; fry them +in hot lard, like crullers, to a <i>light</i> brown. Dip each slice +when fried in boiling milk, to remove the grease; drain quickly, +dust with powdered sugar or spread with preserves. Pile on a hot +plate and serve. Sweet wine sauce poured over them is very +nice.</p> +<br> +<p><b>HOMINY FRITTERS.</b></p> +<p>Take one pint of hot boiled hominy, two eggs, half a teaspoonful +of salt and a tablespoonful of flour; thin it a little with cold +milk; when cold add a teaspoonful of baking powder, mix thoroughly, +drop tablespoonfuls of it into hot fat and fry to a delicate +brown.</p> +<br> +<p><b>PARSNIP FRITTERS.</b></p> +<p>Take three or four good-sized parsnips. Boil them until tender. +Mash and season with a little butter, a pinch of salt and a slight +sprinkling of pepper. Have ready a plate with some sifted flour on +it. Drop a tablespoonful of the parsnip in the flour and roll it +about until well coated and formed into a ball. When you have a +sufficient number ready, drop them into boiling drippings or lard, +as you would a fritter; fry a delicate brown and serve hot. Do not +put them in a covered dish, for that would steam them and deprive +them of their crispness, which is one of their great charms.</p> +<p>These are also very good fried in a frying pan with a small +quantity of lard and butter mixed, turning them over so as to fry +both sides brown.</p> +<br> +<p><b>GREEN CORN FRITTERS.</b></p> +<p>One pint of grated, young and tender, green corn, three eggs, +two tablespoonfuls of milk or cream, one tablespoonful of melted +butter, if milk is used, a teaspoonful of salt. Beat the eggs well, +add the corn by degrees, also the milk and butter; thicken with +just enough flour to hold them together, adding a teaspoonful of +baking powder to the flour. Have ready a kettle of hot lard, drop +the corn from the spoon into the fat and fry a light brown. They +are also nice fried in butter and lard mixed, the same as fried +eggs.</p> +<br> +<p><b>CREAM SHORT-CAKE.</b></p> +<p>Sift one quart of fine white flour, rub into it three +tablespoonfuls of cold butter, a teaspoonful of salt, a +tablespoonful of white sugar. <span class='pagenum'>[Pg +270]</span><a name='Page_270' id="Page_270"></a>Add a beaten egg to +a cup of sour cream, turn it into the other ingredients, dissolve a +teaspoonful of soda in a spoonful of water, mix all together, +handling as little as possible; roll lightly into two round sheets, +place on pie-tins and bake from twenty to twenty-five minutes in a +quick oven.</p> +<p>This crust is delicious for fruit short-cake.</p> +<br> +<p><b>STRAWBERRY SHORT-CAKE.</b></p> +<p>Make a rule of baking powder biscuit, with the exception of a +little more shortening; divide the dough in half; lay one-half on +the molding board (half the dough makes one short-cake), divide +this half again, and roll each piece large enough to cover a +biscuit-tin, or a large sized pie-tin; spread soft butter over the +lower one and place the other on top of that; proceed with the +other lump of dough the same, by cutting it in halves, and putting +on another tin. Set them in the oven; when sufficiently baked take +them out, separate each one by running a large knife through where +the cold soft butter was spread. Then butter plentifully each +crust, lay the bottom of each on earthen platters or dining-plates; +cover thickly with a quart of strawberries that have been +previously prepared with sugar, lay the top crusts on the fruit. If +there is any juice left pour it around the cake. This makes a +delicious short-cake.</p> +<p>Peaches, raspberries, blackberries and huckleberries can be +substituted for strawberries. Always send to the table with a +pitcher of sweet cream.</p> +<br> +<p><b>ORANGE SHORT-CAKE.</b></p> +<p>Peel two large oranges, chop them fine, remove the seeds, add +half a peeled lemon and one cup of sugar. Spread between the layers +of short-cake while it is hot.</p> +<center><img src='images/il12.jpg' width='691' height='600' alt= +'ICING THE CAKES.' title=''></center> +<h3>ICING THE CAKES.</h3> +<br> +<p><b>LEMON SHORT-CAKE.</b></p> +<p>Make a rich biscuit dough, same as above recipe. While baking, +take a cup and a quarter of water, a cup and a half of sugar, and +two lemons, peel, juice and pulp, throwing away the tough part of +the rind; boil this for some little time; then stir in three +crackers rolled fine; split the short-cakes while hot, spread with +butter, then with the mixture. To be eaten warm.</p> +<br> +<span class='pagenum'>[Pg 271]</span><a name='Page_271' id= +"Page_271"></a> +<p><b>HUCKLEBERRY SHORT-CAKE.</b></p> +<p>Two cupfuls of sugar, half a cupful of butter, one pint of sweet +milk, one tablespoonful of salt, two heaping teaspoonfuls of baking +powder sifted into a quart of flour, or enough to form a thick +batter; add a quart of the huckleberries; to be baked in a dripper; +cut into squares for the table and served hot with butter. +Blackberries may be used the same.</p> +<br> +<p><b>FRIED DINNER-ROLLS.</b></p> +<p>When making light raised bread, save out a piece of dough nearly +the size of a small loaf. Roll it out on the board, spread a +tablespoonful of melted butter over it. Dissolve a quarter of a +teaspoonful of soda in a tablespoonful of water and pour that also +over it; work it all well into the dough, roll it out into a sheet +not quite half an inch thick. Cut it in strips three inches long +and one inch wide. Lay them on buttered tins, cover with a cloth +and set away in a cool place until an hour before dinner time; then +set them by the fire where they will become light. While they are +rising, add to a frying-pan a tablespoonful of cold butter and one +of lard; When it boils clear and is <i>hot</i>, lay as many of the +rolls in as will fry nicely. As soon as they brown on one side turn +them over and brown the other; then turn them on the edges and +brown the sides. Add fresh grease as is needed. Eat them warm in +place of bread. Nice with warm meat dinner.</p> +<br> +<p><b>NEWPORT BREAKFAST-CAKES.</b></p> +<p>Take one quart of dough from the bread at an early hour in the +morning; break three eggs, separating yolks and whites, both to be +whipped to a light froth; mix them into the dough and gradually add +two tablespoonfuls of melted butter, one of sugar, one teaspoonful +of soda, and enough warm milk with it until it is a batter the +consistency of buckwheat cakes; beat it well and let it rise until +breakfast time. Have the griddle hot and nicely greased, pour on +the batter in small round cakes and bake a light brown, the same as +any griddle cake.</p> +<br> +<p><b>PUFF BALLS.</b></p> +<p>To a piece of butter as large as an egg stirred until soft; add +three well-beaten eggs, a pinch of salt and half a teacupful of +sour cream. Stir well together, then add enough flour to make a +very thick batter. <span class='pagenum'>[Pg 272]</span><a name= +'Page_272' id="Page_272"></a>Drop a spoonful of this into boiling +water. Cook until the puffs rise to the surface. Dish them hot with +melted butter turned over them. Nice accompaniment to a meat dinner +as a side-dish—similar to plain macaroni.</p> +<br> +<p><b>BREAKFAST PUFFS.</b></p> +<p>Two cups of sour milk, one teaspoonful of soda, one teaspoonful +of salt, one egg and flour enough to roll out like biscuit dough. +Cut into narrow strips an inch wide and three inches long, fry +brown in hot lard like doughnuts. Serve hot; excellent with coffee. +Or fry in a spider with an ounce each of lard and butter, turning +and browning all four of the sides.</p> +<br> +<p><b>ENGLISH CRUMPETS.</b></p> +<p>One quart of warm milk, half a cup of yeast, one teaspoonful of +salt, flour enough to make a stiff batter; when light, add half a +cupful of melted butter, a teaspoonful of soda dissolved in a +little water and a very little more flour; let it stand twenty +minutes or until light. Grease some muffin-rings, place them on a +hot griddle and fill them half full of the batter; when done on one +side turn and bake the other side. Butted them while hot; pile one +on another and serve immediately.</p> +<br> +<p><b>PLAIN CRUMPETS.</b></p> +<p>Mix together thoroughly while dry one quart of sifted flour, +loosely measured, two heaping teaspoonfuls baking powder and a +little salt; then add two tablespoonfuls of melted butter and sweet +milk enough to make a thin dough. Bake quickly in muffin-rings or +patty-pans.</p> +<br> +<p><b>PREPARED BREAD CRUMBS.</b></p> +<p>Take pieces of stale bread, break them in small bits, put them +on a baking pan and place them in a moderate oven, watching closely +that they do not scorch; then take them while hot and crisp and +roll them, crushing them. Sift them, using the fine crumbs for +breading cutlets, fish, croquettes, etc. The coarse ones may be +used for puddings, pancakes, etc.</p> +<br> +<p><b>CRACKERS.</b></p> +<p>Sift into a pint of flour a heaping teaspoonful of baking +powder, four tablespoonfuls of melted butter, half a teaspoonful +salt and the white of an egg beaten and one cup of milk; mix it +with more flour, <span class='pagenum'>[Pg 273]</span><a name= +'Page_273' id="Page_273"></a>enough to make a very stiff dough, as +stiff as can be rolled out; pounded and kneaded a long time. Roll +very thin like pie crust and cut out either round or square. Bake a +light brown.</p> +<p>Stale crackers are made crisp and better by placing them in the +oven a few moments before they are needed for the table.</p> +<br> +<p><b>FRENCH CRACKERS.</b></p> +<p>Six eggs, twelve tablespoonfuls of sweet milk, six +tablespoonfuls of butter, half a teaspoonful of soda; mold with +flour, pounding and working half an hour; roll it thin. Bake with +rather quick fire.</p> +<br> +<p><b>CORN MEAL MUSH OR HASTY PUDDING.</b></p> +<p>Put two quarts of water into a clean dinner-pot or stewpan, +cover it and let it become boiling hot over the fire; then add a +tablespoonful of salt, take off the light scum from the top, have +sweet, fresh yellow or white corn meal; take a handful of the meal +with the left hand and a pudding-stick in the right, then with the +stick, stir the water around and by degrees let fall the meal; when +one handful is exhausted, refill it; continue to stir and add meal +until it is as thick as you can stir easily, or until the stick +will stand in it; stir it awhile longer; let the fire be gentle; +when it is sufficiently cooked, which will be in half an hour, it +will bubble or puff up; turn it into a deep basin. This is eaten +cold or hot, with milk or with butter and syrup or sugar, or with +meat and gravy, the same as potatoes or rice.</p> +<br> +<p><b>FRIED MUSH.</b></p> +<p>Make it like the above recipe, turn it into bread tins and when +cold slice it, dip each piece in flour and fry it in lard and +butter mixed in the frying pan, turning to brown well both sides. +Must be served hot.</p> +<br> +<p><b>GRAHAM MUSH.</b></p> +<p>Sift Graham meal slowly into boiling salted water, stirring +briskly until thick as can be stirred with one hand; serve with +milk or cream and sugar, or butter and syrup. It will be improved +by removing from the kettle to a pan, as soon as thoroughly mixed, +and steaming three or four hours. It may also be eaten cold, or +sliced and fried, like corn meal mush.</p> +<br> +<span class='pagenum'>[Pg 274]</span><a name='Page_274' id= +"Page_274"></a> +<p><b>OATMEAL.</b></p> +<p>Soak one cup of oatmeal in a quart of water over night, boil +half an hour in the morning, salted to taste. It is better to cook +it in a dish set into a dish of boiling water.</p> +<br> +<p><b>RICE CROQUETTES.</b></p> +<p>Boil for thirty minutes one cup of well-washed rice in a pint of +milk; whip into the hot rice the following ingredients: Two ounces +of butter, two ounces of sugar, some salt, and when slightly cool +add the yolks of two eggs well beaten; if too stiff pour in a +little more milk; when cold, roll into small balls and dip in +beaten eggs, roll in fine cracker or bread crumbs, and fry same as +doughnuts. Or they may be fried in the frying pan, with a +tablespoonful each of butter and lard mixed, turning and frying +both sides brown. Serve very hot.</p> +<br> +<p><b>HOMINY.</b></p> +<p>This form of cereal is very little known and consequently little +appreciated in most Northern households. "Big hominy" and "little +hominy," as they are called in the South, are staple dishes there +and generally take the place of oatmeal, which is apt to be too +heating for the climate. The former is called "samp" here. It must +be boiled for at least eight hours to be properly cooked, and may +then be kept on hand for two or three days and warmed over, made +into croquettes or balls, or fried in cakes. The fine hominy takes +two or three hours for proper cooking, and should be cooked in a +dish set into another of boiling water, and kept steadily boiling +until thoroughly soft.</p> +<br> +<p><b>HOMINY CROQUETTES.</b></p> +<p>To a cupful of cold boiled hominy, add a teaspoonful of melted +butter, and stir it well, adding by degrees a cupful of milk, till +all is made into a soft, light paste; add a teaspoonful of white +sugar, a pinch of salt, and one well-beaten egg. Roll it into oval +balls with floured hands, dipped in beaten egg, then rolled in +cracker crumbs, and fry in hot lard.</p> +<p>The hominy is best boiled the day or morning before using.</p> +<br> +<span class='pagenum'>[Pg 275]</span><a name='Page_275' id= +"Page_275"></a> +<p><b>BOILED RICE.</b></p> +<p>Take half or quarter of a pound of the best quality of rice; +wash it in a strainer, and put it in a saucepan, with a quart of +clean water and a pinch of salt; let it boil slowly till the water +is all evaporated—see that it does not burn—then pour +in a teacupful of new milk; stir carefully from the bottom of the +saucepan, so that the upper grain may go under, but do not smash +it; close the lid on your saucepan carefully down, and set it on a +cooler part of the fire, where it will not boil; as soon as it has +absorbed the added milk, serve it up with fresh new milk, adding +fruit and sugar for those who like them.</p> +<p>Another nice way to cook rice is to take one teacupful of rice +and one quart of milk, place in a steamer, and steam from two to +three hours; when nearly done, stir in a piece of butter as large +as the yolk of an egg, and a pinch of salt. You can use sugar if +you like. The difference in the time of cooking depends on your +rice—the older the rice, the longer it takes to cook.</p> +<br> +<p><b>SAMP, OR HULLED CORN.</b></p> +<p>An old-fashioned way of preparing hulled corn was to put a peck +of old, dry, ripe corn into a pot filled with water, and with it a +bag of hardwood ashes, say a quart. After soaking a while it was +boiled until the skins or hulls came off easily. The corn was then +washed in cold water to get rid of the taste of potash, and then +boiled until the kernels were soft. Another way was to take the lye +from the leaches where potash was made, dilute it, and boil the +corn in this until the skins or hulls came off. It makes a +delicious dish, eaten with milk or cream.</p> +<br> +<p><b>CRACKED WHEAT.</b></p> +<p>Soak the wheat over night in cold water, about a quart of water +to a cup of wheat; cook it as directed for oatmeal; should be +thoroughly done. Eaten with sugar and cream.</p> +<br> +<p><b>OAT FLAKES.</b></p> +<p>This healthful oat preparation may be procured from the leading +grocers and is prepared as follows: Put into a double saucepan or +porcelain-lined pan a quart of boiling water, add a saltspoonful of +salt, and when it is boiling add, or rather stir in gradually, +three <span class='pagenum'>[Pg 276]</span><a name='Page_276' id= +"Page_276"></a>ounces of flakes. Keep stirring to prevent burning. +Let it boil from fifteen to twenty minutes and serve with cream and +sugar.</p> +<p>Ordinarily oatmeal requires two hours' steady cooking to make it +palatable and digestible. Wheaten grits and hominy one hour, but a +half hour longer cooking will not injure them and makes them easier +of digestion. Never be afraid of cooking cereals or preparations +from cereals too long, no matter what the directions on the package +may be.</p> +<br> +<p><b>STEAMED OATMEAL.</b></p> +<p>To one teacupful oatmeal add a quart of cold water, a +teaspoonful of salt; put in a steamer over a kettle of cold water, +gradually heat and steam an hour and a half after it begins to +cook.</p> +<br> +<p><b>HOMINY.</b></p> +<p>Hominy is a preparation of Indian corn, broken or ground, either +large or small, and is an excellent breakfast dish in winter or +summer. Wash the hominy thoroughly in on 3 or two waters, then +cover it with twice its depth of cold water and let it come to a +boil slowly. If it be the large hominy, simmer six hours; if the +small hominy, simmer two hours. When the water evaporates add hot +water; when done it may be eaten with cream, or allowed to become +cold and warmed up in the frying pan, using a little butter to +prevent burning.</p> +<br> +<p><b>TOAST.</b></p> +<p>Toast should be made of stale bread, or at least of bread that +has been baked a day. Cut smoothly in slices, not more than half an +inch thick; if the crust is baked very hard, trim the edges and +brown very evenly, but if it happens to burn, that should be +scraped off. Toast that is to be served with anything turned over +it, should have the slices first dipped quickly in a dish of hot +water turned from the boiling tea-kettle, with a little salt thrown +in. Cold biscuits cut in halves, and the under crust sliced off, +then browned evenly on both sides, make equally as good toast. The +following preparations of toast are almost all of them very nice +dishes, served with a family breakfast.</p> +<br> +<span class='pagenum'>[Pg 277]</span><a name='Page_277' id= +"Page_277"></a> +<p><b>MILK TOAST.</b></p> +<p>Put over the fire a quart of milk, put into it a tablespoonful +of cold butter, stir a heaping teaspoonful of flour into half a +gill of milk; as soon as the milk on the fire boils, stir in the +flour, add a teaspoonful of salt; let all boil up once, remove from +the fire, and dip in this slices of toasted bread. When all are +used up, pour what is left of the scalded milk over the toast. +Cover and send to the table hot.</p> +<br> +<p><b>CREAM TOAST.</b></p> +<p>Heat a pint of milk to boiling and add a piece of butter the +size of an egg; stir a tablespoonful of flour smoothly into a cup +of rich cream, and add some of the boiling milk to this; heat it +gradually and prevent the flour from lumping; then stir into the +boiling milk and let it cook a few moments; salt to taste. After +taking from the fire stir in a beaten egg; strain the mixture on to +toast lightly buttered.</p> +<br> +<p><b>AMERICAN TOAST.</b></p> +<p>To one egg thoroughly beaten, put one cup of sweet milk and a +little salt. Slice light bread and dip into the mixture, allowing +each slice to absorb some of the milk; then brown on a hot buttered +griddle or thick-bottomed frying pan; spread with butter and serve +hot.</p> +<br> +<p><b>NUNS' TOAST.</b></p> +<p>Cut four or five hard-boiled eggs into slices. Put a piece of +butter half the size of an egg into a saucepan and when it begins +to bubble add a finely chopped onion. Let the onion cook a little +without taking color, then stir in a teaspoonful of flour. Add a +cupful of milk and stir until it becomes smooth; then put in the +slices of eggs and let them get hot. Pour over neatly trimmed +slices of hot buttered toast. The sauce must be seasoned to taste +with pepper and salt.</p> +<br> +<p><b>CHEESE TOAST. No. 1.</b></p> +<p>Toast thin slices of bread an even, crisp brown. Place on a warm +plate, allowing one small slice to each person, and pour on enough +melted cheese to cover them. Rich new cheese is best. Serve while +warm. Many prefer a little prepared mustard spread over the toast +before putting on the cheese.</p> +<br> +<span class='pagenum'>[Pg 278]</span><a name='Page_278' id= +"Page_278"></a> +<p><b>CHEESE TOAST. No. 2.</b></p> +<p>Put half an ounce of butter in a frying pan; when hot add +gradually four ounces of mild American cheese. Whisk it thoroughly +until melted. Beat together half a pint of cream and two eggs; +whisk into the cheese, add a little salt, pour over the crisp +toast, and serve.</p> +<p>The two above recipes are usually called "Welsh Rarebit."</p> +<br> +<p><b>OYSTER TOAST.</b></p> +<p>Select the large ones, used for frying, and first dip them in +beaten egg, then in either cracker or bread crumbs and cook upon a +fine wire gridiron, over a quick fire. Toast should be made ready +in advance, and a rich cream sauce poured over the whole. After +pouring on the sauce, finely cut celery strewn over the top adds to +their delicacy.</p> +<p>Or wash oysters in the shell and put them on hot coals, or upon +the top of a hot stove, or bake them in a hot oven; open the shells +with an oyster-knife, taking care to lose none of the liquor. Dip +the toast into hot, salted water quickly and turn out the oyster +and liquor over the toast; season with salt and pepper and a +teaspoonful of melted butter over each.</p> +<p>Oysters steamed in the shell are equally as good.</p> +<br> +<p><b>MUSHROOMS ON TOAST.</b></p> +<p>Peel a quart of mushrooms and cut off a little of the root end. +Melt an ounce of butter in the frying pan and fry in it half a +pound of raw minced steak; add two saltspoonfuls of salt, a pinch +of cayenne and a gill of hot water; fry until the juices are +extracted from the meat; tilt the pan and squeeze the meat with the +back of the spoon until there is nothing left but dry meat, then +remove it; add the mushrooms to the liquid and if there is not +enough of it, add more butter; toss them about a moment and pour +out on hot toast.</p> +<p>Some add a little sherry to the dish before removing from the +fire.</p> +<br> +<p><b>TOMATO TOAST.</b></p> +<p>Pare and stew a quart of ripe tomatoes until smooth. Season with +salt, pepper and a tablespoonful of butter. When done, add one cup +<span class='pagenum'>[Pg 279]</span><a name='Page_279' id= +"Page_279"></a>sweet cream and a little flour. Let it scald, but +not boil; remove at once. Pour over slices of dipped toast, well +buttered.</p> +<br> +<p><b>EGGS ON TOAST.</b></p> +<p>Various preparations of eggs can be served on toast, first +dipping slices of well-toasted bread quickly in hot salted water, +then turning over them scrambled, poached or creamed eggs, all +found in the recipes among EGGS.</p> +<br> +<p><b>BAKED EGGS ON TOAST.</b></p> +<p>Toast six slices of stale bread, dip them in hot salted water +and butter them lightly. After arranging them on a platter or deep +plate, break enough eggs to cover them, breaking one at a time and +slip over the toast so that they do not break; sprinkle over them +salt and pepper and turn over all some kind of thickened +gravy—either chicken or lamb, cream or a cream sauce made the +same as "White Sauce;" turn this over the toast and eggs and bake +in a hot oven until the eggs are set, or about five minutes. Serve +at once.</p> +<br> +<p><b>HAM TOAST.</b></p> +<p>Take a quarter of a pound of either boiled or fried ham, chop it +fine, mix it with the yolks of two eggs, well beaten, a +tablespoonful of butter, and enough cream or rich milk to make it +soft, a dash of pepper. Stir it over the fire until it thickens. +Dip the toast for an instant in hot salted water; spread over some +melted butter, then turn over the ham mixture. Serve hot.</p> +<br> +<p><b>REED BIRDS ON TOAST.</b></p> +<p>Remove the feathers and legs of a dozen reed birds, split them +down the back, remove the entrails, and place them on a double +broiler; brush a little melted butter over them and broil the inner +side thoroughly first; then lightly broil the other side. Melt one +quarter of a pound of butter, season it nicely with salt and +pepper, dip the birds in it, and arrange them nicely on slices of +toast.</p> +<br> +<p><b>MINCED FOWLS ON TOAST.</b></p> +<p>Remove from the bones all the meat of either cold roast or +boiled fowls. Clean it from the skin, and keep covered from the air +until ready for use. Boil the bones and skin with three-fourths of +a pint of <span class='pagenum'>[Pg 280]</span><a name='Page_280' +id="Page_280"></a>water until reduced quite half. Strain the gravy +and let it cool. Next, having skimmed off the fat, put it into a +clean saucepan with half a cup of cream, three tablespoonfuls of +butter, well mixed with a tablespoonful of flour. Keep these +stirred until they boil. Then put in the fowl finely minced, with +three hard-boiled eggs, chopped, and sufficient salt and pepper to +season. Shake the mince over the fire until just ready to serve. +Dish it over hot toast and serve.</p> +<br> +<p><b>HASHED BEEF ON TOAST.</b></p> +<p>Chop a quantity of cold roast beef rather fine and season it +well with pepper and salt. For each pint of meat add a level +tablespoonful of flour. Stir well and add a small teacupful of +soup-stock or water. Put the mixture into a small stewpan and, +after covering it, simmer for twenty minutes. Meanwhile, toast half +a dozen slices of bread nicely and at the end of the twenty minutes +spread the meat upon them. Serve at once on a hot dish. In case +water be used instead of soup-stock, add a tablespoonful of butter +just before spreading the beef upon the toast. Any kind of cold +meat may be prepared in a similar manner.</p> +<div class='right'><i>Maria Parloa.</i></div> +<br> +<p><b>VEAL HASH ON TOAST.</b></p> +<p>Take a teacupful of boiling water in a saucepan, stir in an even +teaspoonful of flour, wet in a tablespoonful of cold water, and let +it boil five minutes; add one-half teaspoonful of black pepper, as +much salt and two tablespoonfuls of butter, and let it keep hot, +but not boil. Chop the veal fine and mix with it half as much stale +bread crumbs. Put it in a pan and pour the gravy over it, then let +it simmer ten minutes. Serve this on buttered toast.</p> +<br> +<p><b>CODFISH ON TOAST. (Cuban Style.)</b></p> +<p>Take a teacupful of freshened codfish picked up fine. Fry a +sliced onion in a tablespoonful of butter; when it has turned a +light brown, put in the fish with water enough to cover it; add +half a can of tomatoes, or half a dozen of fresh ones. Cook all +nearly an hour, seasoning with a little pepper. Serve on slices of +dipped toast, hot. Very fine.</p> +<p>Plain creamed codfish is very nice turned over dipped toast.</p> +<br> +<span class='pagenum'>[Pg 281]</span><a name='Page_281' id= +"Page_281"></a> +<p><b>HALIBUT ON TOAST.</b></p> +<p>Put into boiling salted water one pound of fresh halibut; cook +slowly for fifteen minutes, or until done; remove from the water +and chop it fine; then add half a cup of melted butter and eight +eggs well beaten. Season with salt and pepper.</p> +<p>Place over the fire a thick-bottomed frying pan containing a +tablespoonful of cold butter; when it begins to melt, tip the pan +so as to grease the sides; then put in the fish and eggs and stir +one way until the eggs are cooked, but not <i>too</i> hard. Turn +over toast dipped in hot salted water.</p> +<br> +<p><b>CHICKEN HASH WITH RICE TOAST.</b></p> +<p>Boil a cup of rice the night before; put it into a square, +narrow bread-pan, set it in the ice-box. Next morning cut it in +half inch slices, rub over each slice a little warm butter and +toast them on a broiler to a delicate brown. Arrange the toast on a +warm platter and turn over the whole a chicken hash made from the +remains of cold fowl, the meat picked from the bones, chopped fine, +put into the frying pan with butter and a little water to moisten +it, adding pepper and salt. Heat hot all through. Serve +immediately.</p> +<br> +<p><b>APPLE TOAST.</b></p> +<p>Cut six apples into quarters, take the core out, peel and cut +them in slices; put in the saucepan an ounce of butter, then throw +over the apples about two ounces of white powdered sugar and two +tablespoonfuls of water; put the saucepan on the fire, let it stew +quickly, toss them up, or stir with a spoon; a few minutes will do +them. When tender cut two or three slices of bread half an inch +thick; put in a frying pan two ounces of butter, put on the fire; +when the butter is melted put in your bread, which fry of a nice +yellowish color; when nice and crisp take them out, place them on a +dish, a little white sugar over, the apples about an inch thick. +Serve hot.</p> +<center><img src='images/281.png' width='250' height='67' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 282]</span><a name='Page_282' id= +"Page_282"></a> +<hr style='width: 65%;'> +<a name='CAKES' id="CAKES"></a> +<h2><b>CAKES.</b></h2> +<br> +<p><b>SUGGESTIONS IN REGARD TO CAKE-MAKING.</b></p> +<p>Use none but the best materials, and all the ingredients should +be properly prepared before commencing to mix any of them. Eggs +beat up much lighter and sooner by being placed in a cold place +sometime before using them; a small pinch of soda sometimes has the +same effect. Flour should always be sifted before using it. Cream +of tartar or baking powder should be thoroughly mixed with the +flour; butter be placed where it will become moderately soft, but +<i>not</i> melted in the least, or the cake will be sodden and +heavy. Sugar should be rolled and sifted; spices ground or pounded; +raisins or any ether fruit looked over and prepared; currants, +especially, should be nicely washed, picked, dried in a cloth and +then carefully examined, that no pieces of grit or stone may be +left amongst them. They should then be laid on a dish before the +fire to become thoroughly dry; as, if added damp to the other +ingredients, cakes will be liable to be heavy.</p> +<p>Eggs should be well beaten, the whites and yolks separately, the +yolks to a thick cream, the whites until they are a stiff froth. +Always stir the butter and sugar to a cream, then add the beaten +yolks, then the milk, the flavoring, then the beaten whites, and, +lastly, the flour. If fruit is to be used, measure and dredge with +a little sifted flour, stir in gradually and thoroughly.</p> +<p>Pour all in well-buttered cake-pans. While the cake is baking +care should be taken that no cold air enters the oven, only when +necessary to see that the cake is baking properly; the oven should +be an even, moderate heat, not too cold or too hot; much depends on +this for success. Cake is often spoiled by being looked at too +often when first put into the oven. The heat should be tested +before the cake is put in, which can be done by throwing on the +floor of the oven a tablespoonful <span class='pagenum'>[Pg +283]</span><a name='Page_283' id="Page_283"></a>of new flour. If +the flour takes fire, or assumes a dark brown color, the +temperature is too high and the oven must be allowed to cool; if +the flour remains white after the lapse of a few seconds, the +temperature is too low. When the oven is of the proper temperature +the flour will slightly brown and look slightly scorched.</p> +<p>Another good way to test the heat, is to drop a few spoonfuls of +the cake batter on a small piece of buttered letter paper, and +place it in the oven during the finishing of the cake, so that the +piece will be baked before putting in the whole cake; if the little +drop of cake batter bakes evenly without burning around the edge, +it will be safe to put the whole cake in the oven. Then, again, if +the oven seems too hot, fold a thick brown paper double, and lay on +the bottom of the oven; then after the cake has risen, put a thick +brown paper over the top, or butter well a thick white paper and +lay carefully over the top.</p> +<p>If, after the cake is put in, it seems to bake too fast, put a +brown paper loosely over the top of the pan, care being taken that +it does not touch the cake, and do not open the door for five +minutes at least; the cake should then be quickly examined, and the +door shut carefully, or the rush of cold air will cause it to fall. +Setting a <i>small dish</i> of hot water in the oven, will also +prevent the cake from scorching.</p> +<p>To ascertain when the cake is done, run a broom straw into the +middle of it; if it comes out clean and smooth, the cake will do to +take out.</p> +<p>Where the recipe calls for baking powder, and you have none, you +can use cream of tartar and soda in proportion to one level +teaspoonful of soda, two heaping teaspoonfuls of cream of +tartar.</p> +<p>When sour milk is called for in the recipe, use only soda. Cakes +made with molasses burn much more easily than those made with +sugar. Never stir cake after the butter and sugar is creamed, but +beat it down from the bottom, up and over; this laps air into the +cake batter, and produces little air cells, which cause the dough +to puff and swell when it comes in contact with the heat while +cooking.</p> +<p>When making most cakes, especially sponge cake, the flour should +be added by degrees, stirred very slowly and lightly, for if +stirred hard and fast it will make it porous and tough.</p> +<p>Cakes should be kept in tight tin cake-cans, or earthen jars, in +a cool, dry place.</p> +<span class='pagenum'>[Pg 284]</span><a name='Page_284' id= +"Page_284"></a> +<p>Cookies, jumbles, ginger-snaps, etc., require a quick oven; if +they become moist or soft by keeping, put again into the oven a few +minutes.</p> +<p>To remove a cake from a tin after it is baked, so that it will +not crack, break or fall, first butter the tin well all around the +sides and bottom; then cut a piece of letter paper to exactly fit +the tin, butter that on both sides, placing it smoothly on the +bottom and sides of the tin. When the cake is baked, let it remain +in the tin until it is <i>cold</i>; then set it in the oven a +minute, or just long enough to warm the tin through. Remove it from +the oven; turn it upside down on your hand, tap the edge of the tin +on the table and it will slip out with ease, leaving it whole.</p> +<p>If a cake-pan is too shallow for holding the quantity of cake to +be baked, for fear of its being so light as to rise above the pan, +that can be remedied by thoroughly greasing a piece of thick glazed +letter paper with soft butter. Place or fit it around the sides of +the buttered tin, allowing it to reach an inch or more above the +top. If the oven heat is moderate the butter will preserve the +paper from burning.</p> +<hr style='width: 65%;'> +<a name='FROSTING_OR_ICING' id="FROSTING_OR_ICING"></a> +<h2><b>FROSTING OR ICING.</b></h2> +<p>In the first place, the eggs should be cold, and the platter on +which they are to be beaten also cold. Allow, for the white of one +egg, one small teacupful of powdered sugar. Break the eggs and +throw a small handful of the sugar on them as soon as you begin +beating; keep adding it at intervals until it is all used up. The +eggs must <i>not</i> be beaten until the sugar has been added in +this way, which gives a smooth, tender frosting, and one that will +dry much sooner than the old way.</p> +<p>Spread with a broad knife evenly over the cake, and if it seems +too thin, beat in a little more sugar. Cover the cake with two +coats, the second after the first has become dry, or nearly so. If +the icing gets too dry or stiff before the last coat is needed, it +can be thinned sufficiently with a little water, enough to make it +work smoothly.</p> +<p>A little lemon juice, or half a teaspoonful of tartaric acid, +added to the frosting while being beaten, makes it white and more +frothy.</p> +<p>The flavors mostly used are lemon, vanilla, almond, rose, +chocolate and orange. If you wish to ornament with figures or +flowers, make up rather more icing, keep about one-third out until +that on the cake is <span class='pagenum'>[Pg 285]</span><a name= +'Page_285' id="Page_285"></a>dried; then, with a clean glass +syringe, apply it in such forms as you desire and dry as before; +what you keep out to ornament with may be tinted pink with +cochineal, blue with indigo, yellow with saffron or the grated rind +of an orange strained through a cloth, green with spinach juice and +brown with chocolate, purple with cochineal and indigo. Strawberry, +or currant and cranberry juices color a delicate pink.</p> +<p>Set the cake in a cool oven with the door open to dry, or in a +draught in an open window.</p> +<br> +<p><b>ALMOND FROSTING.</b></p> +<p>The whites of three eggs, beaten up with three cups of fine, +white sugar. Blanch a pound of sweet almonds, pound them in a +mortar with a little sugar, until a fine paste, then add the whites +of eggs, sugar and vanilla extract. Pound a few minutes to +thoroughly mix. Cover the cake with a very thick coating of this, +set in a cool oven to dry, afterwards cover with a plain icing.</p> +<br> +<p><b>CHOCOLATE FROSTING.</b></p> +<p>The whites of four eggs, three cups of powdered sugar and nearly +a cup of grated chocolate. Beat the whites a very little, they must +not become white, stir in the chocolate, then put in the sugar +gradually, beating to mix it well.</p> +<br> +<p><b>PLAIN CHOCOLATE ICING.</b></p> +<p>Put into a shallow pan four tablespoonfuls of scraped chocolate, +and place it where it will melt gradually, but not scorch; when +melted, stir in three tablespoonfuls of milk or cream and one of +water; mix all well together, and add one scant teacupful of sugar; +boil about five minutes, and while hot, and when the cakes are +nearly cold, spread some evenly over the surface of one of the +cakes; put a second one on top, alternating the mixture and cakes; +then cover top and sides, and set in a warm oven to harden. All who +have tried recipe after recipe, vainly hoping to find one where the +chocolate sticks to the cake and not to the fingers, will +appreciate the above. In making those most palatable of cakes, +"Chocolate Eclairs," the recipe just given will be found very +satisfactory.</p> +<br> +<span class='pagenum'>[Pg 286]</span><a name='Page_286' id= +"Page_286"></a> +<p><b>TUTTI FRUTTI ICING.</b></p> +<p>Mix with boiled icing one ounce each of chopped citron, candied +cherries, seedless raisins, candied pineapple and blanched +almonds.</p> +<br> +<p><b>SUGAR ICING.</b></p> +<p>To one pound of extra refined sugar add one ounce of fine white +starch; pound finely together and then sift them through gauze; +then beat the whites of three eggs to a froth. The secret of +success is to beat the eggs long enough, and always one way; add +the powdered sugar by degrees, or it will spoil the froth of the +eggs. When all the sugar is stirred in continue the whipping for +half an hour longer, adding more sugar if the ice is too thin. Take +a little of the icing and lay it aside for ornamenting afterward. +When the cake comes out of the oven, spread the sugar icing +smoothly over it with a knife and dry it at once in a cool oven. +For ornamenting the cake the icing may be tinged any color +preferred. For pink, use a few drops of cochineal; for yellow, a +pinch of saffron dissolved; for green, the juice of some chopped +spinach. Whichever is chosen, let the coloring be first mixed with +a little colorless spirit and then stirred into the white icing +until the tint is deep enough. To ornament the cake with it, make a +cone of stiff writing paper and squeeze the colored icing through +it, so as to form leaves, beading or letters, as the case may be. +It requires nicety and care to do it with success.</p> +<br> +<p><b>BOILED FROSTING.</b></p> +<p>To one pound of finest pulverized sugar add three wine-glassfuls +of clear water. Let it stand until it dissolves; then boil it until +it is perfectly clear and threads from the spoon. Beat well the +whites of four eggs. Pour the sugar into the dish with the eggs, +but do not mix them until the syrup is luke-warm; then beat all +well together for one-half hour.</p> +<p>Season to your taste with vanilla, rose-water, or lemon juice. +The first coating may be put on the cake as soon as it is well +mixed. Rub the cake with a little flour before you apply the icing. +While the first coat is drying continue to beat the remainder; you +will not have to wait long if the cake is set in a warm place near +the fire. This is said to be a most excellent recipe for icing.</p> +<br> +<span class='pagenum'>[Pg 287]</span><a name='Page_287' id= +"Page_287"></a> +<p><b>FROSTING WITHOUT EGGS.</b></p> +<p>An excellent frosting may be made without eggs or gelatine, +which will keep longer and cut more easily, causing no breakage or +crumbling and withal is very economical.</p> +<p>Take one cup of granulated sugar; dampen it with one-fourth of a +cup of milk, or five tablespoonfuls; place it on the fire in a +suitable dish and stir it until it boils; then let it boil for five +minutes without stirring; remove it from the fire and set the dish +in another of cold water; add flavoring. While it is cooling, stir +or beat it constantly and it will become a thick, creamy +frosting.</p> +<br> +<p><b>GELATINE FROSTING.</b></p> +<p>Soak one teaspoonful of gelatine in one tablespoonful of cold +water half an hour, dissolve in two tablespoonfuls of hot water; +add one cup of powdered sugar and stir until smooth.</p> +<br> +<p><b>GOLDEN FROSTING.</b></p> +<p>A very delicious and handsome frosting can be made by using the +yolks of eggs instead of the whites. Proceed exactly as for +ordinary frosting. It will harden just as nicely as that does. This +is particularly good for orange cake, harmonizing with the color of +the cake in a way to please those who love rich coloring.</p> +<hr style='width: 65%;'> +<a name='FILLINGS_FOR_LAYER_CAKES' id= +"FILLINGS_FOR_LAYER_CAKES"></a> +<h2><b>FILLINGS FOR LAYER CAKES.</b></h2> +<br> +<p><b>No. 1. CREAM FILLING.</b></p> +<p>Cream filling is made with one pint of new milk, two eggs, three +tablespoonfuls of sifted flour (or half cup of cornstarch), one cup +of sugar. Put two-thirds of the milk on the stove to boil, stir the +sugar, flour and eggs in what is left. When the milk boils, put +into it the whole and cook it until it is as thick as custard; when +cool, add vanilla extract. This custard is nice with a cup of +hickory nuts, kernels chopped fine and stirred into it. Spread +between the layers of cake. This custard can be made of the yolks +of the eggs only, saving the whites for the cake part.</p> +<br> +<span class='pagenum'>[Pg 288]</span><a name='Page_288' id= +"Page_288"></a> +<p><b>No. 2. ANOTHER CREAM FILLING.</b></p> +<p>One cup powdered sugar, one-fourth cup hot water. Let them +simmer. Beat white of an egg and mix with the above; when cold, add +one-half cup chopped raisins, one-half cup chopped walnuts, one +tablespoonful of grated cocoanut.</p> +<br> +<p><b>No. 3. ICE-CREAM FILLING.</b></p> +<p>Make an icing as follows: Three cups of sugar, one of water; +boil to a thick, clear syrup, or until it begins to be brittle; +pour this, boiling hot, over the <i>well-beaten</i> whites of three +eggs; stir the mixture very briskly, and pour the sugar in slowly; +beat it, when all in, until cool. Flavor with lemon or vanilla +extract. This, spread between any white cake layers, answers for +"Ice-Cream Cake."</p> +<br> +<p><b>No. 4. APPLE FILLING.</b></p> +<p>Peel and slice green tart apples, put them on the fire with +sugar to suit; when tender, remove, rub them through a fine sieve +and add a small piece of butter. When cold, use to spread between +the layers; cover the cake with plenty of sugar.</p> +<br> +<p><b>No. 5. ANOTHER APPLE FILLING.</b></p> +<p>One coffeecup of sugar, one egg, three large apples grated, one +lemon grated, juice and outside of the rind; beat together and cook +till quite thick. To be cooled before putting on the cake. Spread +between layers of cake.</p> +<br> +<p><b>No. 6. CREAM FROSTING.</b></p> +<p>A cup of sweet thick cream whipped, sweetened and flavored with +vanilla; cut a loaf of cake in two, spread the frosting between and +on the top; this tastes like Charlotte Russe.</p> +<br> +<p><b>No. 7. PEACH-CREAM FILLING.</b></p> +<p>Cut peaches into thin slices, or chop them and prepare cream by +whipping and sweetening. Put a layer of peaches between the layers +of cake and pour cream over each layer and over the top. Bananas, +strawberries or other fruits may be used in the same way, mashing +strawberries and stewing thick with powdered sugar.</p> +<br> +<span class='pagenum'>[Pg 289]</span><a name='Page_289' id= +"Page_289"></a> +<p><b>No. 8. CHOCOLATE CREAM FOR FILLING.</b></p> +<p>Five tablespoonfuls of grated chocolate, enough cream or milk to +wet it, one cupful of sugar, one egg, one teaspoonful vanilla +flavoring. Stir the ingredients over the fire until thoroughly +mixed, having beaten the egg well before adding it; then add the +vanilla flavoring after it is removed from the fire.</p> +<br> +<p><b>No. 9. ANOTHER CHOCOLATE FILLING.</b></p> +<p>The whites of three eggs beaten stiff, one cup of sugar and one +cup of grated chocolate, put between the layers and on top.</p> +<br> +<p><b>No. 10. BANANA FILLING.</b></p> +<p>Make an icing of the whites of two eggs and one cup and a half +of powdered sugar. Spread this on the layers, and then cover +thickly and entirely with bananas sliced thin or chopped fine. This +cake may be flavored with vanilla. The top should be simply +frosted.</p> +<p><b>No. 11. LEMON JELLY FILLING.</b></p> +<p>Grate the yellow from the rind of two lemons and squeeze out the +juice; two cupfuls of sugar, the yolks and whites of two eggs +beaten separately. Mix the sugar and yolks, then add the whites and +then the lemons. Now pour on a cupful of boiling water; stir into +this two tablespoonfuls of sifted flour, rubbed smooth in half a +cup of water; then add a tablespoonful of melted butter; cook until +it thickens. When cold, spread between the layers of cake. Oranges +can be used in place of lemons.</p> +<p>Another filling of lemon (without cooking) is made of the grated +rind and juice of two lemons and the whites of two eggs beaten with +one cup of sugar.</p> +<br> +<p><b>No. 12. ORANGE CAKE FILLING.</b></p> +<p>Peel two large oranges, remove the seeds, chop them fine, add +half a peeled lemon, one cup of sugar and the well-beaten white of +an egg. Spread between the layers of "Silver Cake" recipe.</p> +<br> +<p><b>No. 13. FIG FILLING.</b></p> +<p>Take a pound of figs, chop fine, and put into a stewpan on the +stove; pour over them a teacupful of water and add a half cup of +<span class='pagenum'>[Pg 290]</span><a name='Page_290' id= +"Page_290"></a>sugar. Cook all together until soft and smooth. When +cold spread between layers of cake.</p> +<br> +<p><b>No. 14. FRUIT FILLING.</b></p> +<p>Four tablespoonfuls of <i>very finely</i> chopped citron, four +tablespoonfuls of finely chopped seeded raisins, half a cupful of +blanched almonds chopped fine, also a quarter of a pound of finely +chopped figs. Beat the whites of three eggs to a stiff froth, +adding half of a cupful of sugar; then mix thoroughly into this the +whole of the chopped ingredients. Put it between the layers of cake +when the cake is <i>hot</i>, so that it will cook the egg a little. +This will be found delicious.</p> +<hr style='width: 45%;'> +<br> +<p><b>BREAD OR RAISED CAKE.</b></p> +<p>Two cupfuls of raised dough; beat into it two-thirds of a cup of +butter and two cups of sugar creamed together, three eggs, well +beaten, one even teaspoonful of soda dissolved in two +tablespoonfuls of milk, half a nutmeg grated, one tablespoonful of +cinnamon, a teaspoonful of cloves, one cup of raisins. Mix all well +together, put in the beaten whites of eggs and raisins last; beat +all hard for several minutes; put in buttered pans and let it stand +half an hour to rise again before baking. Bake in a <i>moderate</i> +oven. Half a glass of brandy is an improvement, if you have it +convenient.</p> +<br> +<p><b>FRUIT CAKE. (Superior.)</b></p> +<p>Three pounds dry flour, one pound sweet butter, one pound sugar, +three pounds stoned raisins, two pounds currants, three-quarters of +a pound sweet almonds blanched, one pound citron, twelve eggs, one +tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls +cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of +brandy, one coffeecupful molasses with the spices in it; steep this +gently twenty or thirty minutes, not boiling hot; beat the eggs +very lightly; put the fruit in last, stirring it gradually, also a +teaspoonful of soda dissolved in a tablespoonful of water; the +fruit should be well floured; if necessary add flour after the +fruit is in; butter a sheet of paper and lay it in the pan. Lay in +some slices of citron, then a layer of the mixture, then of citron +again, etc., till the pan is nearly full. Bake <span class= +'pagenum'>[Pg 291]</span><a name='Page_291' id="Page_291"></a>three +or four hours, according to the thickness of the loaves, in a +tolerably hot oven, and with steady heat. Let it cool in the oven +gradually. Ice when cold. It improves this cake very much to add +three teaspoonfuls of baking powder to the flour. A fine wedding +cake recipe.</p> +<br> +<p><b>FRUIT CAKE BY MEASURE, (Excellent.)</b></p> +<p>Two scant teacupfuls of butter, three cupfuls of dark brown +sugar, six eggs, whites and yolks beaten separately, one pound of +raisins, seeded, one of currants, washed and dried, and half a +pound of citron cut in thin strips; also half a cupful of cooking +molasses and half a cupful of sour milk. Stir the butter and sugar +to a cream, add to that half a grated nutmeg, ope tablespoonful of +ground cinnamon, one teaspoonful of cloves, one teaspoonful of +mace, add the molasses and sour milk. Stir all well; then put in +the beaten yolks of eggs, a wine-glass of brandy; stir again all +thoroughly, and then add four cupfuls of sifted flour alternately +with the beaten whites of eggs. Now dissolve a level teaspoonful of +soda and stir in thoroughly. Mix the fruit together and stir into +it two heaping tablespoonfuls of flour; then stir it in the cake. +Butter two common-sized baking tins carefully, line them with +letter paper well buttered, and bake in a moderate oven two hours. +After it is baked, let it cool in the pan. Afterward put it into a +tight can, or let it remain in the pans and cover tightly. Best +recipe of all.</p> +<div class='right'><i>Mrs. S. A. Camp, Grand Rapids, +Mich.</i></div> +<br> +<p><b>WHITE FRUIT CAKE.</b></p> +<p>One cup of butter, two cups of sugar, one cup of sweet milk, two +and one-half cups of flour, the whites of seven eggs, two even +teaspoonfuls of baking powder, one pound each of seeded raisins, +figs and blanched almonds, and one quarter of a pound of citron, +all chopped fine. Mix all thoroughly before adding the fruit; add a +teaspoonful of lemon extract. Put baking powder in the flour and +mix it well before adding it to the other ingredients. Sift a +little flour over the fruit before stirring it in. Bake slowly two +hours and try with a splint to see when it is done. A cup of grated +cocoanut is a nice addition to this cake.</p> +<br> +<p><b>MOLASSES FRUIT CAKE.</b></p> +<p>One teacupful of butter, one teacupful of brown sugar, worked +well together; next, two teacupfuls of cooking molasses, one cupful +of milk with a teaspoonful of soda dissolved in it, one +tablespoonful of ginger, <span class='pagenum'>[Pg +292]</span><a name='Page_292' id="Page_292"></a>one tablespoonful +of cinnamon and one teaspoonful of cloves a little grated nutmeg. +Now add four eggs well beaten and five cups of sifted flour, or +enough to make a stiff batter. Flour a cup of raisins and one of +currants; add last. Bake in a very <i>moderate</i> oven one hour. +If well covered will keep six months.</p> +<p><b>SPONGE CAKE.</b></p> +<p>SEPARATE the whites and yolks of six eggs. Beat the yolks to a +cream, to which add two teacupfuls of powdered sugar, beating again +from five to ten minutes, then add two tablespoonfuls of milk or +water, a pinch of salt and flavoring. Now add part of the beaten +whites; then two cups of flour in which you have sifted two +teaspoonfuls of baking powder; mix gradually into the above +ingredients, stirring slowly and lightly, only enough to mix them +well; lastly add the remainder of the whites of the eggs. Line the +tins with buttered paper and fill two-thirds full.</p> +<br> +<p><b>WHITE SPONGE CAKE.</b></p> +<p>Whites of five eggs, one cup of flour, one cup sugar, one +teaspoonful baking powder; flavor with vanilla. Bake in a quick +oven.</p> +<br> +<p><b>ALMOND SPONGE CAKE.</b></p> +<p>The addition of almonds makes this cake very superior to the +usual sponge cake. Sift one pint of fine flour; blanch in scalding +water two ounces of sweet and two ounces of bitter almonds, +renewing the hot water when expedient; when the skins are all off +wash the almonds in cold water (mixing the sweet and bitter) and +wipe them dry; pound them to a fine, smooth paste (one at a time), +adding, as you proceed, water or white of egg to prevent their +boiling. Set them in a cool place; beat ten eggs, the whites and +yolks separately, till very smooth and thick, and then beat into +them gradually two cups powdered sugar in turn with the pounded +almonds; lastly, add the flour, stirring it round slowly and +lightly on the surface of the mixture, as in common sponge cake; +have ready buttered a <i>deep</i> square pan; put the mixture +carefully into it, set into the oven and bake till thoroughly done +and risen very high; when cool, cover it with plain white icing +flavored with rose-water, or with almond icing. With sweet almonds +always use a <span class='pagenum'>[Pg 293]</span><a name= +'Page_293' id="Page_293"></a>small portion of bitter; without them, +<i>sweet</i> almonds have little or no taste, though they add to +the richness of the cake.</p> +<p>Use two heaping teaspoonfuls of baking powder in the flour.</p> +<br> +<p><b>OLD-FASHIONED SPONGE CAKE.</b></p> +<p>Two cups of sifted white sugar, two cups of flour measured +before sifting, ten eggs. Stir the yolks and sugar together until +perfectly light; add a pinch of salt; beat the whites of the eggs +to a very stiff froth and add them with the flour, after beating +together lightly; flavor with lemon. Bake in a <i>moderate</i> oven +about forty-five minutes. Baking powder is an improvement to this +cake, using two large teaspoonfuls.</p> +<br> +<p><b>LEMON SPONGE CAKE.</b></p> +<p>Into one level cup of flour put a level teaspoonful of baking +powder and sift it. Grate off the yellow rind of a lemon. Separate +the whites from the yolks of four eggs. Measure a scant cup of +white granulated sugar and beat it to a cream with the yolks, then +add the grated rind and a tablespoonful of the juice of the lemon. +Stir together until thick and creamy; now beat the whites to a +stiff froth; then quickly and lightly mix <i>without beating</i> a +third of the flour with the yolks; then a third of the whites; then +more flour and whites until all are used. The mode of mixing must +be very light, rather cutting down through the cake batter than to +beating it; beating the eggs makes them light, but beating the +batter makes the cake tough. Bake immediately until a straw run +into it can be withdrawn clean.</p> +<p>This recipe is especially nice for Charlotte Russe, being so +light and porous.</p> +<br> +<p><b>PLAIN SPONGE CAKE.</b></p> +<p>Beat the yolks of four eggs together with two cups of fine +powdered sugar. Stir in gradually one cup of sifted flour and the +whites of four eggs beaten to a stiff froth, then a cup of sifted +flour in which two teaspoonfuls of baking powder have been stirred, +and, lastly, a scant teacupful of boiling water, stirred in a +little at a time. Flavor, add salt and, however thin the mixture +may seem, do not add any more flour. Bake in shallow tins.</p> +<br> +<span class='pagenum'>[Pg 294]</span><a name='Page_294' id= +"Page_294"></a> +<p><b>BRIDE'S CAKE.</b></p> +<p>Cream together one scant cup of butter and three cups of sugar; +add one cup of milk, then the beaten whites of twelve eggs; sift +three teaspoonfuls of baking powder into one cup of cornstarch +mixed with three cups of sifted flour and beat in gradually with +the rest; flavor to taste. Beat all thoroughly, then put in +buttered tins lined with letter paper well buttered; bake slowly in +a <i>moderate</i> oven. A beautiful white cake. Ice the top. Double +the recipe if more is required.</p> +<br> +<p><b>ENGLISH POUND CAKE.</b></p> +<p>One pound of butter, one and one-quarter pounds of flour, one +pound of pounded loaf sugar, one pound of currants, nine eggs, two +ounces of candied peel, one-half ounce of citron, one-half ounce of +sweet almonds; when liked, a little pounded mace. Work the butter +to a cream; add the sugar, then the well-beaten yolks of eggs, next +the flour, currants, candied peel, which should be cut into neat +slices, and the almonds, which should be blanched and chopped, and +mix all these well together; whisk the whites of eggs and let them +be thoroughly blended with the other ingredients. Beat the cake +well for twenty minutes and put it into a round tin, lined at the +bottom and sides with strips of white buttered paper. Bake it from +two hours to two and a half, and let the oven be well heated when +the cake is first put in, as, if this is not the case, the currants +will all sink to the bottom of it. A glass of wine is usually added +to the mixture, but this is scarcely necessary, as the cake will be +found quite rich enough without it.</p> +<br> +<p><b>PLAIN POUND CAKE.</b></p> +<p>This is the old-fashioned recipe that our mothers used to make, +and it can be kept for weeks in an earthen jar, closely covered, +first dipping letter paper in brandy and placing over the top of +the cake before covering the jar.</p> +<p>Beat to a cream one pound of butter with one pound of sugar, +after mixing well with the beaten yolks of twelve eggs, one grated +nutmeg, one glass of wine, one glass of rose-water. Then stir in +one pound of sifted flour and the well-beaten whites of the eggs. +Bake a nice light brown.</p> +<br> +<span class='pagenum'>[Pg 295]</span><a name='Page_295' id= +"Page_295"></a> +<p><b>COCOANUT POUND CAKE.</b></p> +<p>One-half cupful of butter, two cupfuls of sugar, one cupful of +milk, and five eggs, beaten to a stiff froth; one teaspoonful of +soda and two of cream of tartar, stirred into four cups of sifted +flour. Beat the butter and sugar until very light; to which add the +beaten yolks, then the milk, the beaten whites of eggs, then the +flour by degrees. After beating all well together, add a small +cocoanut grated. Line the cake-pans with paper well buttered, fill +rather more than half full and bake in a <i>moderate</i> oven. +Spread over the top a thin frosting, sprinkled thickly with grated +cocoanut.</p> +<br> +<p><b>CITRON POUND CAKE.</b></p> +<p>Stir two cups of butter to a cream, then beat in the following +ingredients each one in succession: one pint of powdered sugar, one +quart of flour, a teaspoonful of salt; eight eggs, the yolks and +whites beaten separately, and a wine-glass of brandy; then last of +all add a quarter of a pound of citron cut into thin slices and +floured. Line two cake pans with buttered paper and turn the cake +batter in. Bake in a <i>moderate</i> oven about three-quarters of +an hour.</p> +<br> +<p><b>CITRON CAKE.</b></p> +<p>Three cups of white sugar and one cup of butter creamed +together; one cup of sweet milk, six eggs, whites and yolks beaten +separately, one teaspoonful of vanilla or lemon extract, two +heaping teaspoonfuls of baking powder, sifted with four cups and a +half of flour. One cup and a half of citron, sliced thin and +dredged with flour. Divide into two cakes and bake in tins lined +with buttered letter paper.</p> +<br> +<p><b>LEMON CAKE.</b></p> +<p>Three teacupfuls of sugar, one cupful of butter, five eggs, a +level teaspoonful of soda dissolved in a cup of sweet milk, four +full cups of sifted flour and lastly the grated peel and juice of a +lemon, the juice to be added the very last. Bake in two shallow +tins. When cold ice with lemon icing and cut into squares.</p> +<br> +<p><b>DELICATE CAKE.</b></p> +<p>One cup of cornstarch, one of butter, two of sugar, one of sweet +milk, two of flour, the whites of seven eggs; rub butter and sugar +to a <span class='pagenum'>[Pg 296]</span><a name='Page_296' id= +"Page_296"></a>cream; mix one teaspoonful cream of tartar with the +flour and cornstarch; one-half teaspoonful soda with the sweet +milk; add the milk and soda to the sugar and butter, then add +flour, then the whites of eggs; flavor to taste. Never fails to be +good.</p> +<br> +<p><b>SILVER, OR DELICATE CAKE.</b></p> +<p>Whites of six eggs, one cupful of sweet milk, two cupfuls of +sugar, four cupfuls of sifted flour, two-thirds of a cup of butter, +flavoring and two teaspoonfuls of baking powder. Stir the sugar and +butter to a cream, then add the milk and flavoring, part of the +flour, the beaten whites of eggs, then the rest of the flour. Bake +carefully in tins lined with buttered white paper.</p> +<p>When using the whites of eggs for nice cakes, the yolks need not +be wasted; keep them in a cool place and scramble them. Serve on +toast or with chipped beef.</p> +<br> +<p><b>GOLD CAKE.</b></p> +<p>After beating to a cream one cup and a half of butter and two +cups of white sugar, stir in the well-whipped yolks of one dozen +eggs, four cupfuls of sifted flour, one teaspoonful of baking +powder. Flavor with lemon. Line the bake-pans with buttered paper +and bake in a moderate oven for one hour.</p> +<br> +<p><b>GOLD OR LEMON CAKE.</b></p> +<p>Two cups of sugar, half a cup of butter, the yolks of six eggs +and one whole one, the grated rind and juice of a lemon or orange, +half a teaspoonful of soda dissolved in half a cup of sweet milk, +four cups of sifted flour, sifted twice; cream the butter and +sugar, then add the beaten yolks and the flour, beating hard for +several minutes. Lastly, add the lemon or orange and bake, frosting +if liked. This makes a more suitable <i>lemon</i> cake than if made +with the white parts of eggs added.</p> +<br> +<p><b>SNOW CAKE. (Delicious.)</b></p> +<p>One pound of arrowroot, quarter of a pound of pounded white +sugar, half a pound of butter, the whites of six eggs, flavoring to +taste of essence of almonds, or vanilla, or lemon; beat the butter +to a cream; stir in the sugar and arrowroot gradually, at the same +time beating the mixture; whisk the whites of the eggs to a stiff +froth; add them to the other ingredients and beat well for twenty +minutes; put in which-<span class='pagenum'>[Pg 297]</span><a name= +'Page_297' id="Page_297"></a>ever of the above flavorings may be +preferred; pour the cake into a buttered mold or tin and bake it in +a <i>moderate</i> oven from one to one and a half hours.</p> +<div class='right'><i>This is a genuine Scotch recipe.</i></div> +<br> +<p><b>MARBLE CAKE.</b></p> +<p><i>White Part.</i>—Whites of four eggs, one cup of white +sugar, half a cup of butter, half a cup of sweet milk, two +teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon +and two and a half cups of sifted flour.</p> +<p><i>Dark Part.</i>—Yolks of four eggs, one cup of brown +sugar, half a cup of cooking molasses, half a cup of butter, half a +cup of sour milk, one teaspoonful of ground cloves, one teaspoonful +of cinnamon, one teaspoonful of mace, one nutmeg grated, one +teaspoonful of soda, the soda to be dissolved in a little milk and +added after part of the flour is stirred in, one and a half cups of +sifted flour.</p> +<p>Drop a spoonful of each kind in a well-buttered cake-dish, first +the light part, then the dark, alternately. Try to drop it so that +the cake shall be well-streaked through, so that it has the +appearance of marble.</p> +<br> +<p><b>SUPERIOR LOAF CAKE.</b></p> +<p>Two cups of butter, three cups of sugar, two small cups of milk, +seven cups of sifted flour; four eggs, the whites and yolks +separately beaten; one teacupful of seeded raisins, one teacupful +of well-washed and dried currants, one teacupful of sliced citron, +one tablespoonful of powdered cinnamon, one teaspoonful of mace, +one teaspoonful of soda and one teacupful of home-made yeast.</p> +<p>Take part of the butter and warm it with the milk; stir in part +of the flour and the yeast and let it rise; then add the other +ingredients with a wine-glass of wine or brandy. Turn all into +well-buttered cake-tins and let rise again. Bake slowly in a +<i>moderate</i> oven for two hours.</p> +<br> +<p><b>FRENCH CHOCOLATE CAKE.</b></p> +<p>The whites of seven eggs, two cups of sugar, two-thirds of a cup +of butter, one cup of milk and three of flour and three +teaspoonfuls of baking powder. The chocolate part of the cake is +made just the same, only use the yolks of the eggs with a cup of +grated chocolate stirred into it. Bake it in layers—the +layers being light and dark; then spread <span class='pagenum'>[Pg +298]</span><a name='Page_298' id="Page_298"></a>a custard between +them, which is made with two eggs, one pint of milk, one-half cup +of sugar, one tablespoonful of flour or cornstarch; when cool +flavor with vanilla, two teaspoonfuls. Fine.</p> +<br> +<p><b>CHOCOLATE CAKE. No. 1.</b></p> +<p>One cup of butter and two cups of sugar stirred to a cream, with +the yolks of five eggs added after they have been well beaten. Then +stir into that one cup of milk, beat the whites of two pf the eggs +to a stiff froth and add that also; now put in three cups and a +half of sifted flour, two heaping teaspoonfuls of baking powder +having been stirred into it. Bake in jelly-cake tins.</p> +<p><i>Mixture for Filling.</i>—Take the remaining three +whites of the eggs beaten <i>very</i> stiff, two cupfuls of sugar +boiled to almost candy or until it becomes stringy or almost +brittle; take it hot from the fire and pour it very slowly on the +beaten whites of egg, beating quite fast; add one-half cake of +grated chocolate, a teaspoonful of vanilla extract. Stir it all +until cool, then spread between each cake and over the top and +sides. This, when well made, is the <i>premium</i> cake of its +kind.</p> +<br> +<p><b>CHOCOLATE CAKE. No. 2.</b></p> +<p>One-half cup butter, two cups sugar, three-quarters of a cup +sweet milk, two and one-half cups flour, whites of eight eggs, one +teaspoonful of cream of tartar, one-half teaspoonful soda; bake in +shallow pans.</p> +<p><i>For the Frosting.</i>—Take the whites of three eggs, +three tablespoonfuls of sugar and one tablespoonful of grated +chocolate (confectioners') to one egg; put the cake together with +the frosting, then frost the top of the cake with the same.</p> +<br> +<p><b>CHOCOLATE CAKE. No. 3.</b></p> +<p>Two cups sugar, one cup butter, yolks of five eggs and whites of +two and one cup milk. Thoroughly mix two teaspoonfuls baking powder +with three and one-half cups flour while dry; then mix all +together. Bake in jelly tins.</p> +<p><i>Mixture for Filling.</i>—Whites of three eggs, one and +one-half cups of sugar, three tablespoonfuls of grated chocolate, +one teaspoonful of vanilla. Beat together and spread between the +layers and on top of the cake.</p> +<br> +<span class='pagenum'>[Pg 299]</span><a name='Page_299' id= +"Page_299"></a> +<p><b>COCOANUT CAKE.</b></p> +<p>Cream together three-quarters of a cup of butter and two of +white sugar; then add one cup of sweet milk, four eggs, whites and +yolks separately beaten, the yolks added first to the butter and +sugar, then the whites; flavor with lemon or vanilla; mix three +heaping teaspoonfuls of baking powder in three cups of sifted flour +and add last; bake in jelly pans.</p> +<p><i>For Filling.</i>—Make an icing by beating the whites of +three eggs and a cup of powdered sugar to a stiff froth. When the +cake is cooled, spread a thick layer of this frosting over each +cake, and sprinkle very thickly with grated cocoanut.</p> +<br> +<p><b>COCOANUT AND ALMOND CAKE.</b></p> +<p>Two and one-half cups powdered sugar, one cup butter, four full +cups prepared flour, whites of seven eggs whisked stiff, one small +cup of milk, with a mere pinch of soda, one grated cocoanut, +one-half teaspoonful nutmeg, the juice and half the grated peel of +one lemon; cream butter and sugar; stir in lemon and nutmeg; mix +well; add the milk and whites and flour alternately. Lastly, stir +in the grated cocoanut swiftly and lightly. Bake in four jelly-cake +tins.</p> +<p><i>Filling.</i>—One pound sweet almonds, whites of four +eggs whisked stiff, one heaping cup powdered sugar, two +teaspoonfuls rose-water. Blanch the almonds. Let them get cold and +dry; then pound in a Wedgewood mortar, adding rose-water as you go. +Save about two dozen to shred for the top. Stir the paste into the +icing after it is made; spread between the cooled cakes; make that +for the top a trifle thicker and lay it on heavily. When it has +stiffened somewhat, stick the shred almonds closely over it. Set in +the oven to harden, but do not let it scorch.</p> +<br> +<p><b>COFFEE CAKE.</b></p> +<p>One cup of brown sugar, one cup of butter, two eggs, one-half +cup of molasses, one cup of strong, cold coffee, one teaspoonful of +soda, two teaspoonfuls of cinnamon, one teaspoonful of cloves, one +cup of raisins or currants and five cups of sifted flour. Add the +fruit last, rubbed in a little of the flour. Bake about one +hour.</p> +<br> +<span class='pagenum'>[Pg 300]</span><a name='Page_300' id= +"Page_300"></a> +<p><b>FEATHER CAKE.</b></p> +<p>One egg, one cup of sugar, one tablespoonful of cold butter, +half a cup of milk, one and one-half cups of flour, one teaspoonful +of cream of tartar, half a teaspoonful of soda. A nice plain +cake—to be eaten while it is fresh. A spoonful of dried apple +sauce or of peach sauce, a spoonful of jelly, the same of lemon +extract, nutmeg, cinnamon, cloves and spice—ground—or +half a cupful of raisins might be added for a change.</p> +<br> +<p><b>ELECTION CAKE.</b></p> +<p>Three cups milk, two cups sugar, one cup yeast; stir to a batter +and let stand over night; in the morning add two cups sugar, two +cups butter, three eggs, half a nutmeg, one tablespoonful cinnamon, +one pound raisins, a gill of brandy.</p> +<p>Brown sugar is much better than white for this kind of cake, and +it is improved by dissolving a half-teaspoonful of soda in a +tablespoonful of milk in the morning. It should stand in the +greased pans and rise some time until quite light before +baking.</p> +<br> +<p><b>CREAM CAKE.</b></p> +<p>Four eggs, whites and yolks beaten separately, two teacups of +sugar, one cup of sweet cream, two heaping cupfuls of flour, one +teaspoonful of soda, mix two teaspoonfuls of cream of tartar in the +flour before sifting. Add the whites the last thing before the +flour and stir that in gently without beating.</p> +<br> +<p><b>GOLDEN CREAM CAKE.</b></p> +<p>Yolks of eight eggs beaten to the lightest possible cream, two +cupfuls of sugar, a pinch of salt, three teaspoonfuls of baking +powder sifted well with flour. Bake in three jelly-cake pans. Make +an icing of the whites of three eggs and one pound of sugar. Spread +it between the cakes and sprinkle grated cocoanut thickly over each +layer. It is delicious when properly made.</p> +<br> +<p><b>DRIED APPLE FRUIT CAKE.</b></p> +<p>Soak three cupfuls of dried apples over night in cold water +enough to swell them; chop them in the morning and put them on the +fire with three cups of molasses; stew until almost soft; add a +cupful of nice <span class='pagenum'>[Pg 301]</span><a name= +'Page_301' id="Page_301"></a>raisins (seedless, if possible) and +stew a few moments; when cold, add three cupfuls of flour, one +cupful of butter, three eggs and a teaspoonful of soda; bake in a +steady oven. This will make two good-sized panfuls of splendid +cake; the apples will cook like citron and taste deliciously. +Raisins may be omitted; also spices to taste may be added. This is +not a dear but a delicious cake.</p> +<br> +<p><b>CAKE WITHOUT EGGS.</b></p> +<p>Beat together one teacupful of butter and three teacupfuls of +sugar, and when quite light stir in one pint of sifted flour. Add +to this one pound of raisins seeded and chopped, then mixed with a +cup of sifted flour one-teaspoonful of nutmeg, one teaspoonful of +powdered cinnamon and lastly one pint of thick sour cream or milk +in which a teaspoonful of soda is dissolved. Bake immediately in +buttered tins one hour in a <i>moderate</i> oven.</p> +<br> +<p><b>WHITE MOUNTAIN CAKE No. 1.</b></p> +<p>Two cups of sugar, two-thirds cup of butter, the whites of seven +eggs well beaten, two-thirds cup of sweet milk, two cups of flour, +one cup of cornstarch, two teaspoonfuls baking powder. Bake in +jelly-cake tins.</p> +<p><i>Frosting.</i>—Whites of three eggs and some sugar +beaten together not quite as stiff as usual for frosting; spread +over the cake, add some grated cocoanut, then put your cakes +together; put cocoanut and frosting on top.</p> +<br> +<p><b>WHITE MOUNTAIN CAKE. No. 2.</b></p> +<p>Cream three cupfuls of sugar and one of butter, making it very +light, then add a cupful of milk. Beat the whites of eight eggs +very stiff, add half of those to the other ingredients. Mix well +into four cups of sifted flour one tablespoonful of baking powder; +stir this into the cake, add flavoring, then the remaining beaten +whites of egg. Bake in layers like jelly cake. Make an icing for +the filling, using the whites of four eggs beaten to a very stiff +froth, with two cups of fine white sugar and the juice of half a +lemon. Spread each layer of the cake thickly with this icing, place +one on another, then ice all over the top and sides. The yolks left +from this cake may be used to make a spice cake from the recipe of +"Golden Spice Cake."</p> +<br> +<span class='pagenum'>[Pg 302]</span><a name='Page_302' id= +"Page_302"></a> +<p><b>QUEEN'S CAKE.</b></p> +<p>Beat well together one cupful of butter and three cupfuls of +white sugar, add the yolks of six eggs and one cupful of milk, two +teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To +four cupfuls of flour add two heaping teaspoonfuls of cream of +tartar and sift gently over the cake stirring all the time. To this +add one even teaspoonful of soda dissolved in one tablespoonful of +warm water. Mix it well. Stir in gently the whites of six eggs +beaten to a stiff foam. Bake slowly. It should be put in the oven +as soon as possible after putting in the soda and whites of +eggs.</p> +<p>This is the same recipe as the one for "Citron Cake," only +omitting the citron.</p> +<br> +<p><b>ANGEL CAKE.</b></p> +<p>Put into one tumbler of flour one teaspoonful of cream of +tartar, then sift it five times. Sift also one glass and a half of +white powdered sugar. Beat to a stiff froth the whites of eleven +eggs; stir the sugar into the eggs by degrees, very lightly and +carefully, adding three teaspoonfuls of vanilla extract. After this +add the flour, stirring quickly and lightly. Pour it into a clean, +bright tin cake-dish, which should <i>not</i> be buttered or lined. +Bake at once in a moderate oven about forty minutes, testing it +with a broom splint. When done let it remain in the cake-tin, +turning it upside down, with the sides resting on the tops of two +saucers so that a current of air will pass under and over it.</p> +<p>This is the best recipe found after trying several. A perfection +cake.</p> +<br> +<p><b>WASHINGTON LOAF CAKE.</b></p> +<p>Three cups of sugar, two scant cups of butter, one cup of sour +milk, five eggs and one teaspoonful of soda, three tablespoonfuls +of cinnamon, half a nutmeg grated and two cups of raisins, one of +currants and four cups of sifted flour.</p> +<p>Mix as usual and stir the fruit in at the last, dredged in +flour. Line the cake-pans with paper well buttered. This cake will +take longer to bake than plain; the heat of the oven must be kept +at an even temperature.</p> +<center><img src='images/il13.jpg' width='689' height='600' alt= +'MAKING THE PIES.' title=''></center> +<h3>MAKING THE PIES.</h3> +<br> +<p><b>RIBBON CAKE.</b></p> +<p>This cake is made from the same recipe as marble cake, only make +double the quantity of the white part, and divide it in one-half; +<span class='pagenum'>[Pg 303]</span><a name='Page_303' id= +"Page_303"></a>put into it a very little cochineal. It will be a +delicate pink. Bake in jelly-cake tins and lay first the white, +then the dark, then the pink one on top of the others; put together +with frosting between. It makes quite a fancy cake. Frost the top +when cool.</p> +<br> +<p><b>GOLDEN SPICE CAKE.</b></p> +<p>This cake can be made to advantage when you have the yolks of +eggs left, after having used the whites in making white cake. Take +the yolks of seven eggs and one whole egg, two cupfuls of brown +sugar, one cupful of molasses, one cupful of butter, one large +coffeecupful of sour milk, one teaspoonful of soda (just even full) +and five cupfuls of flour, one teaspoonful of ground cloves, two +teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg +and a small pinch of cayenne pepper; beat eggs, sugar and butter to +a light batter before putting in the molasses, then add the +molasses, flour and milk; beat it well together and bake in a +<i>moderate</i> oven; if fruit is used, take two cupfuls of +raisins, flour them well and put them in last.</p> +<br> +<p><b>ALMOND CAKE.</b></p> +<p>One-half cupful butter, two cupfuls sugar, four eggs, one-half +cupful almonds, blanched—by pouring water on them until skins +easily slip off—and cut in fine shreds, one-half teaspoonful +extract bitter almonds, one pint flour, one and one-half +teaspoonful baking powder, one glass brandy, one-half cupful milk. +Rub butter and sugar to a smooth white cream; add eggs, one at a +time, beating three or four minutes between each. Sift flour and +powder together, add to the butter, etc., with almonds, extract of +bitter almonds, brandy and milk; mix into a smooth, medium batter; +bake carefully in a rather hot oven twenty minutes.</p> +<br> +<p><b>ROCHESTER JELLY CAKE.</b></p> +<p>One and one-half cups sugar, two eggs, one-half cup butter, +three-fourths cup milk, two heaping cups flour with one teaspoonful +cream of tartar, one-half teaspoonful of soda, dissolved in the +milk. Put half the above mixture in a small shallow tin, and to the +remainder add one teaspoonful molasses, one-half cup raisins +(chopped) or currants, one-half teaspoonful cinnamon, cloves, +allspice, a little nutmeg and <span class='pagenum'>[Pg +304]</span><a name='Page_304' id="Page_304"></a>one tablespoonful +flour. Bake this in same kind of tins. Put the sheets of cake +together, while warm, with jelly between.</p> +<br> +<p><b>FRUIT LAYER CAKE.</b></p> +<p>This is a delicious novelty in cake-making. Take one cup of +sugar, half a cup of butter, one cup and a half of flour, half a +cup of wine, one cup of raisins, two eggs and half a teaspoonful of +soda; put these ingredients together with care; just as if it were +a very rich cake; bake it in three layers and put frosting +between—the frosting to be made of the whites of two eggs +with enough powdered sugar to make it thick. The top of the cake +may be frosted if you choose.</p> +<br> +<p><b>WHIPPED CREAM CAKE.</b></p> +<p>One cup of sugar and two tablespoonfuls of soft butter stirred +together; add the yolks of two eggs well beaten, then add four +tablespoonfuls of milk, some flavoring, then the beaten whites of +the eggs. Mix a teaspoonful of cream of tartar and half a teaspoon +of soda in a cup of flour, sift it into the cake batter and stir +lightly. Bake in a small whipping-pan. When the cake is cool, have +ready half of a pint of sweet cream sweetened and whipped to a +stiff froth, also flavored. Spread it over the cake while fresh. To +whip the cream easily, set it on ice before whipping.</p> +<br> +<p><b>ROLLED JELLY CAKE.</b></p> +<p>Three eggs, one teacup of fine sugar, one teacup of flour; beat +the yolks until light, then add the sugar, then add two +tablespoonfuls of water, a pinch of salt; lastly stir in the flour, +in which there should be a heaping teaspoonful of baking powder. +The flour added gradually. Bake in long, shallow biscuit-tins, well +greased. Turn out on a damp towel on a bread-board, cover the top +with jelly, and roll up while warm.</p> +<br> +<p><b>TO CUT LAYER CAKE.</b></p> +<p>When cutting Layer Cakes, it is better to first make a round +hole in the cake with a knife or tin tube about an inch and a +quarter in diameter. This prevents the edge of the cake from +crumbling when cutting it.</p> +<span class='pagenum'>[Pg 305]</span><a name='Page_305' id= +"Page_305"></a> +<p>When making custard filling for Layer Cake always set the dish +containing the custard in another dish of boiling water over the +fire; this prevents its burning, which would destroy its +flavor.</p> +<br> +<p><b>LAYER JELLY CAKE.</b></p> +<p>Almost any soft cake recipe can be used for jelly cake. The +following is excellent: One cup of sugar, half a cup of butter, +three eggs, half a cup of sweet milk, two cups of flour, two +heaping teaspoonfuls of baking powder, flavoring.</p> +<p>For white, delicate cake the rule for "Silver Cake" is fine; +care should be taken, however, that the oven is just right for this +cake, as it browns very easily. To be baked in jelly-cake tins in +layers, with filling put between when done.</p> +<br> +<p><b>CUSTARD OR CREAM CAKE.</b></p> +<p>Cream together two cups of sugar and half a cup of butter; add +half a cup of sweet milk in which is dissolved half a teaspoonful +of soda. Beat the whites of six eggs to a stiff froth and add to +the mixture. Have one heaping teaspoonful of cream of tartar +stirred thoroughly into three cups of sifted flour and add quickly. +Bake in a moderate oven in layers like jelly cake, and, when done, +spread custard between.</p> +<p><i>For the Custard.</i>—Take two cups of sweet milk, put +it into a clean suitable dish, set it in a dish of <i>boiling</i> +water on the range or stove. When the milk comes to a boil add two +tablespoonfuls of cornstarch or flour stirred into half a cup of +sugar, adding the yolks of four eggs and a little cold milk. Stir +this into the boiling milk and when cooked thick enough set aside +to cool; afterwards add the flavoring, either vanilla or lemon. It +is best to make the custard first, before making the cake part.</p> +<br> +<p><b>HICKORY NUT OR WALNUT CAKE.</b></p> +<p>Two cups of fine white sugar creamed with half a cup of butter, +three eggs, two-thirds of a cup of sweet milk, three cups of sifted +flour, one heaping teaspoonful of baking powder sifted through the +flour; a tablespoonful (level) of powdered mace, a coffeecup of +hickory nut or walnut meats chopped a little. Fill the cake-pans +with a layer of the cake, then a layer of raisins upon that, then +strew over <span class='pagenum'>[Pg 306]</span><a name='Page_306' +id="Page_306"></a>these a handful of nuts, and so on until the pan +is two-thirds full. Line the tins with well-buttered paper and bake +in a steady, but not quick, oven. This is most excellent.</p> +<br> +<p><b>CHEAP CREAM CAKE.</b></p> +<p>One cup of sugar, one egg, one cup sweet milk, two cups flour, +one tablespoonful butter, two heaping teaspoonfuls of baking +powder; flavor to taste. Divide into three parts and bake in round +shallow pans.</p> +<p><i>Cream.</i>—Beat one egg and one-half cup sugar +together, then add one-quarter cup flour, wet with a very little +milk and stir this mixture into one-half pint of boiling milk, +until thick; flavor to taste. Spread the cream when cool between +the cakes.</p> +<br> +<p><b>SOFT GINGER CAKE.</b></p> +<p>Stir to a cream one cupful of butter and half a cupful of brown +sugar; add to this two cupfuls of cooking molasses, a cupful of +sweet milk, a tablespoonful of ginger, a teaspoonful of ground +cinnamon; beat all thoroughly together, then add three eggs, the +whites and yolks beaten separately; beat into this two cups of +sifted flour, then a teaspoonful of soda dissolved in a spoonful of +water and last, two more cupfuls of sifted flour. Butter and paper +two common square bread-pans, divide the mixture and pour half into +each. Bake in a moderate oven. This cake requires long and slow +baking, from forty to sixty minutes. I find that if sour milk is +used the cakes are much lighter, but either sweet or sour is most +excellent.</p> +<br> +<p><b>HARD GINGERBREAD.</b></p> +<p>Made the same as "Soft Gingerbread," omitting the eggs and +mixing hard enough to roll out like biscuit; rolled nearly half an +inch thick and cut out like small biscuits, or it can be baked in a +sheet or on a biscuit-tin; cut slits a quarter of an inch deep +across the top of the tin from side to side. When baked and while +hot, rub over the top with molasses and let it dry on.</p> +<p>These two recipes are the best I have ever found among a large +variety that I have tried, the ingredients giving the best +proportion for flavor and excellence.</p> +<br> +<span class='pagenum'>[Pg 307]</span><a name='Page_307' id= +"Page_307"></a> +<p><b>PLAIN GINGERBREAD.</b></p> +<p>One cup of <i>dark</i> cooking molasses, one cup of sour cream, +one teaspoonful of soda dissolved in a little warm water, a +teaspoonful of salt and one heaping teaspoonful of ginger; make +about as thick as cup cake. To be eaten warm.</p> +<br> +<p><b>WHITE GINGER BISCUIT.</b></p> +<p>One cup of butter, two cups of sugar, one cup of sour cream or +milk, three eggs, one teaspoonful of soda dissolved in a +tablespoonful of warm water, one tablespoonful of ginger, one +teaspoonful of ground cinnamon and five cups of sifted flour, or +enough to roll out <i>soft</i>. Cut out rather thick like biscuits; +brush over the tops, while hot, with the white of an egg, or +sprinkle with sugar while hot.</p> +<p>The grated rind and the juice of an orange add much to the +flavor of ginger cake.</p> +<br> +<p><b>GOLD AND SILVER CAKE.</b></p> +<p>This cake is baked in layers like jelly cake. Divide the silver +cake batter and color it pink with a little cochineal; this gives +you pink, white and yellow layers. Put together with frosting. +Frost the top.</p> +<p>This can be put together like marble cake, first a spoonful of +one kind, then another, until the dish is full.</p> +<br> +<p><b>BOSTON CREAM CAKES.</b></p> +<p>Put into a large-sized saucepan half a cup of butter and one cup +of hot water; set it on the fire; when the mixture begins to boil, +turn in a pint of sifted flour at once, beat and work it well with +a vegetable masher until it is very smooth. Remove from the fire, +and when cool enough add five eggs that have been well beaten, +first the yolks and then the whites, also half a teaspoonful of +soda and a teaspoonful of salt. Drop on buttered tins in large +spoonfuls about two inches apart. Bake in a quick oven about +fifteen minutes. When done and quite cold, open them on the side +with a knife or scissors and put in as much of the custard as +possible.</p> +<p><i>Cream for Filling.</i>—Made of two eggs, three +tablespoonfuls of sifted flour (or half cup of cornstarch) and one +cup of sugar. Put two-thirds of a pint of milk over the fire in a +double boiler; in a third of a pint of milk, stir the sugar, flour +and beaten eggs. As soon as the milk looks like boiling, pour in +the mixture and stir briskly for <span class='pagenum'>[Pg +308]</span><a name='Page_308' id="Page_308"></a>three minutes, +until it thickens; then remove from the fire and add a teaspoonful +of butter; when cool, flavor with vanilla or lemon and fill your +cakes.</p> +<br> +<p><b>CHOCOLATE ECLAIRS.</b></p> +<p>Make the mixture exactly like the recipe for "Boston Cream +Cakes." Spread it on buttered pans in oblong pieces about four +inches long and one and a half wide, to be laid about two inches +apart; they must be baked in a rather quick oven about twenty-five +minutes. As soon as baked ice with chocolate icing, and when this +is cold split them on one side and fill with the same cream as +"Boston Cream Cakes."</p> +<br> +<p><b>HUCKLEBERRY CAKE.</b></p> +<p>Beat a cup of butter and two cups of sugar together until light, +then add a half cup of milk, four eggs beaten separately, the yolks +to a cream and the whites to a stiff froth, one teaspoonful of +grated nutmeg, the same of cinnamon and two teaspoonfuls of baking +powder. The baking powder to be rubbed into the flour. Bub one +quart of huckleberries well with some flour and add them last, but +do not mash them. Pour into buttered pans, about an inch thick; +dust the tops with sugar and bake. It is better the day after +baking.</p> +<br> +<p><b>SWEET STRAWBERRY CAKE.</b></p> +<p>Three eggs, one cupful of sugar, two of flour, one tablespoonful +of butter, a teaspoonful, heaped, of baking powder. Beat the butter +and sugar together and add the eggs well beaten. Stir in the flour +and baking powder well sifted together. Bake in deep tin plate. +This quantity will fill four plates. With three pints of +strawberries mix a cupful of sugar and mash them a little. Spread +the fruit between the layers of cake. The top layer of strawberries +may be covered with a meringue made with the white of an egg and a +tablespoonful of powdered sugar.</p> +<p>Save out the largest berries and arrange them around in circles +on the top in the white frosting. Makes a very fancy dish, as well +as a most delicious cake.</p> +<br> +<p><b>MOLASSES CUP CAKES.</b></p> +<p>One cup of butter, one of sugar, six eggs, five cupfuls of +sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of +ginger, <span class='pagenum'>[Pg 309]</span><a name='Page_309' id= +"Page_309"></a>three teacupfuls of cooking molasses and one heaping +teaspoonful of soda. Stir the butter and sugar to a cream; beat the +eggs very light, the yolks and whites separately, and add to it; +after which put in the spices; then the molasses and flour in +rotation, stirring the mixture all the time; beat the whole +<i>well</i> before adding the soda and but little afterwards. Put +into well-buttered patty-pan tins and bake in a <i>very +moderate</i> oven. A baker's recipe.</p> +<br> +<p><b>BAKERS' GINGER SNAPS.</b></p> +<p>Boil all together the following ingredients: Two cups of brown +sugar, two cups of cooking molasses, one cup of shortening, which +should be part butter, one <i>large</i> tablespoonful of ginger, +one tablespoonful of ground cinnamon, one teaspoonful of cloves; +remove from the fire and let it cool. In the meantime, sift four +cups of flour and stir part of it into the above mixture. Now +dissolve a teaspoonful of soda in a tablespoonful of warm water and +beat into this mixture, stir in the remainder of the flour and make +stiff enough to roll into long rolls about an inch in diameter, and +cut off from the end into half-inch pieces. Place them on +well-buttered tins, giving plenty of room to spread. Bake in a +moderate oven. Let them cool before taking out of the tins.</p> +<br> +<p><b>GINGER COOKIES.</b></p> +<p>One cup sugar, one cup molasses, one cup butter, one egg, one +tablespoonful vinegar, one tablespoonful ginger, one teaspoonful +soda dissolved in boiling water, mix like cooky dough, rather +soft.</p> +<br> +<p><b>GINGER SNAPS.</b></p> +<p>One cup brown sugar, two cups molasses, one large cup butter, +two teaspoonfuls soda, two teaspoonfuls ginger, three pints flour +to commence with; rub shortening and sugar together into the flour; +add enough more flour to roll very smooth, very thin, and bake in a +quick oven. The dough can be kept for days by putting it in the +flour barrel under the flour, and bake a few at a time The more +flour that can be worked in and the smoother they can be rolled, +the better and more brittle they will be. Should be rolled out to +wafer-like thinness. Bake quickly without burning. They should +become perfectly cold before putting aside.</p> +<br> +<span class='pagenum'>[Pg 310]</span><a name='Page_310' id= +"Page_310"></a> +<p><b>DOMINOES.</b></p> +<p>Have a plain cake baked in rather thin sheets and cut into small +oblong pieces the size and shape of a domino, a trifle larger. +Frost the top and sides. When the frosting is hard, draw the black +lines and make the dots with a small brush dipped in melted +chocolate. These are very nice for children's parties.</p> +<br> +<p><b>FANCY CAKES.</b></p> +<p>These delicious little fancy cakes may be made by making a rich +jumble-paste—rolling out in any desired shape; cut some paste +in thick, narrow strips and lay around your cakes, so as to form a +deep, cup-like edge; place on a well-buttered tin and bake. When +done, fill with iced fruit prepared as follows: Take rich, ripe +peaches (canned ones will do if fine and well drained from all +juice) cut in halves; plums, strawberries, pineapples cut in +squares or small triangles, or any other available fruit, and dip +in the white of an egg that has been very slightly beaten and then +in pulverized sugar, and lay in the centre of your cakes.</p> +<br> +<p><b>WAFERS.</b></p> +<p>Dissolve four ounces of butter in half a teacup of milk; stir +together four ounces of white sugar, eight ounces of sifted flour +and the yolk of one egg, adding gradually the butter and milk, a +tablespoonful of orange-flour water and a pinch of salt; mix it +well. Heat the wafer-irons, butter their inner surfaces, put in a +tablespoonful of the batter and close the irons immediately; put +the irons over the fire, and turn them occasionally, until the +wafer is cooked; when the wafers are all cooked roll them on a +small round stick, stand them upon a sieve and dry them; serve with +ices.</p> +<br> +<p><b>PEACH CAKES.</b></p> +<p>Take the yolks and whites of five eggs and beat them separately +(the whites to a stiff froth.) Then mix the beaten yolks with half +a pound of pulverized and sifted loaf or crushed sugar, and beat +the two together thoroughly. Fifteen minutes will be none too long +for the latter operation if you would have excellence with your +cakes.</p> +<p>Now add half a pound of fine flour, dredging it in a little at a +time, and then put in the whites of the eggs, beating the whole +together for <span class='pagenum'>[Pg 311]</span><a name= +'Page_311' id="Page_311"></a>four or five minutes. Then with a +large spoon, drop the batter upon a baking tin, which has been +buttered and floured, being careful to have the cakes as nearly the +same size as possible and resembling in shape the half of a peach. +Have a quick oven ready and bake the cakes about ten minutes, +watching them closely so that they may only come to a light brown +color. Then take them out, spread the flat side of each with peach +jam, and stick them together in pairs, covering the outside with a +thin coat of icing, which when dry can be brushed over on one side +of the cake, with a little cochineal water.</p> +<br> +<p><b>CUP CAKES.</b></p> +<p>Two cups of sugar, one cup of butter, one cup of milk, three +cups and a half of flour and four eggs, half a teaspoonful of soda, +large spoon cream of tartar; stir butter and sugar together and add +the beaten yolks of the eggs, then the milk, then flavoring and the +whites. Put cream of tartar in flour and add last. Bake in buttered +gem-pans, or drop the batter, a teaspoonful at a time, in rows on +flat buttered tins.</p> +<p>To this recipe may be added a cup of English currants or chopped +raisins; and also another variety of cake may be made by adding a +half cup citron sliced and floured, a half cupful of chopped +almonds and lemon extract.</p> +<br> +<p><b>VARIEGATED CAKES.</b></p> +<p>One cup powdered sugar, one-half cup of butter creamed with the +sugar, one-half cup of milk, four eggs, the whites only, whipped +light, two and one-half cups prepared flour. Bitter almond +flavoring, spinach juice and cochineal. Cream the butter and sugar; +add the milk, flavoring, the whites and flour. Divide the batter +into three parts. Bruise and pound a few leaves of spinach in a +thin muslin bag until you can express the juice. Put a few drops of +this into one portion of the batter, color another with cochineal, +leaving the third white. Put a little of each into small, round +pans or cups, giving a light stir to each color as you add the +next. This will vein the cakes prettily. Put the white between the +pink and green, that the tints may show better. If you can get +pistachio nuts to pound up for the green, the cakes will be much +nicer. Ice on sides and top.</p> +<br> +<span class='pagenum'>[Pg 312]</span><a name='Page_312' id= +"Page_312"></a> +<p><b>CORNSTARCH CAKES.</b></p> +<p>One cupful each of butter and sweet milk and half a cup of +cornstarch, two cupfuls each of sugar and flour, the whites of five +eggs beaten to a stiff froth, two teaspoonfuls of cream of tartar +and one of soda; flavor to taste. Bake in gem-tins or +patty-pans.</p> +<br> +<p><b>SPONGE DROPS.</b></p> +<p>Beat to a froth three eggs and one teacup of sugar; stir into +this one heaping coffeecup of flour, in which one teaspoonful of +cream of tartar and half a teaspoonful of saleratus are thoroughly +mixed. Flavor with lemon. Butter tin sheets with washed butter and +drop in teaspoonfuls about three inches apart. Bake instantly in a +very quick oven. Watch closely as they will burn easily. Serve with +ice cream.</p> +<br> +<p><b>SAVORY BISCUITS OR LADY FINGERS.</b></p> +<p>Put nine tablespoonfuls of fine white sugar into a bowl and put +the bowl into hot water to heat the sugar; when the sugar is +thoroughly heated, break nine eggs into the bowl and beat them +quickly until they become a little warm and rather thick; then take +the bowl from the water and continue beating until it is nearly or +quite cold; now stir in lightly nine tablespoonfuls of sifted +flour; then with a paper funnel, or something of the kind, lay this +mixture out upon papers, in biscuits three inches long and half an +inch thick, in the form of fingers; sift sugar over the biscuits +and bake them upon tins to a light brown; when they are done and +cold, remove them from the papers, by wetting them on the back; dry +them and they are ready for use. They are often used in making +Charlotte Russe.</p> +<br> +<p><b>PASTRY SANDWICHES.</b></p> +<p>Puff paste, jam of any kind, the white of an egg, sifted +sugar.</p> +<p>Roll the paste out thin; put half of it on a baking sheet or +tin, and spread equally over it apricot, greengage, or any preserve +that may be preferred. Lay over this preserve another thin paste, +press the edges together all round, and mark the paste in lines +with a knife on the surface, to show where to cut it when baked. +Bake from twenty minutes to half an hour; and, a short time before +being done, take the pastry out of the oven, brush it over with the +white of an egg, sift over <span class='pagenum'>[Pg +313]</span><a name='Page_313' id="Page_313"></a>pounded sugar and +put it back in the oven to color. When cold, cut it into strips; +pile these on a dish pyramidically and serve.</p> +<p>This may be made of jelly-cake dough, and, after baking, allowed +to cool before spreading with the preserve; either way is good, as +well as fanciful.</p> +<br> +<p><b>NEAPOLITAINES.</b></p> +<p>One cup of powdered sugar, half a cup of butter, two +tablespoonfuls of lemon juice, three whole eggs and three yolks, +beaten separately, three cups of sifted flour. Put this all +together with half a teaspoonful of soda dissolved in a +tablespoonful of milk. If it is too stiff to roll out, add just +enough more milk. Roll it a quarter of an inch thick and cut it out +with any tin cutter. Place the cakes in a pan slightly greased and +color the tops with beaten egg and milk, with some chopped almonds +over them. Bake in a rather quick oven.</p> +<br> +<p><b>BRUNSWICK JELLY CAKES.</b></p> +<p>Stir one cup of powdered white sugar and one-half cup of butter +together, till perfectly light; beat the yolks of three eggs till +very thick and smooth; sift three cups of flour and stir it into +the beaten eggs with the butter and sugar; add a teaspoonful of +mixed spice (nutmeg, mace and cinnamon) and half a glass of +rose-water or wine; stir the whole well and lay it on your +paste-board, which must first be sprinkled with flour; if you find +it so moist as to be unmanageable, throw in a little more flour; +spread the dough into a sheet about half an inch thick and cut it +out in round cakes with a biscuit-cutter; lay them in buttered pans +and bake about five or six minutes; when cold, spread over the +surface of each cake a liquor of fruit jelly or marmalade; then +beat the whites of three or four eggs till they stand alone; beat +into the froth, by degrees, a sufficiency of powdered loaf sugar to +make it as thick as icing; flavor with a few drops of strong +essence of lemon, and with a spoon heap it up on each cake, making +it high in the centre; put the cakes into a cool oven, and as soon +as the tops are colored a pale brown, take them out.</p> +<br> +<p><b>LITTLE PLUM CAKES.</b></p> +<p>One cup of sugar and half a cup of butter beaten to a smooth +cream; add three well-beaten eggs, a teaspoonful of vanilla +extract, four cups of sifted flour, one cup of raisins and one of +currants, half <span class='pagenum'>[Pg 314]</span><a name= +'Page_314' id="Page_314"></a>of a teaspoonful of baking soda +dissolved in a little water, and milk enough to make a stiff +batter; drop this batter in drops on well-buttered tins and bake in +a <i>quick</i> oven.</p> +<br> +<p><b>JUMBLES.</b></p> +<p>Cream together two cups of sugar and one of butter, add three +well-beaten eggs and six tablespoonfuls of sweet milk, two +teaspoonfuls of baking powder, flavor to taste, flour enough to +make into a soft dough; do not roll it on the paste-board, but +break off pieces of dough the size of a walnut and make into rings +by rolling out rolls as large as your finger, and joining the ends; +lay them on tins to bake, an inch apart, as it rises and spreads; +bake in a <i>moderate</i> oven. These jumbles are very delicate and +will keep a long time.</p> +<br> +<p><b>WINE JUMBLES.</b></p> +<p>One cup of butter, two of sugar, three eggs, one wine-glass of +wine, one spoonful of vanilla and flour enough to roll out. Roll as +thin as the blade of a knife and cut with an oval cutter. Bake on +tin-sheets in a quick oven until a dark brown. These will keep a +year if kept in a tin box and in a dry place.</p> +<br> +<p><b>COCOANUT JUMBLES.</b></p> +<p>Grate one large cupful of cocoanut; rub one cupful of butter +with one and a half cupfuls of sugar; add three beaten eggs, whites +and yolks separately, two tablespoonfuls of milk and five cupfuls +of sifted flour; then add by degrees the grated nut, so as to make +a stiff dough, rolled thin and cut with a round cutter, having a +hole in the middle. Bake in a quick oven from five to ten +minutes.</p> +<br> +<p><b>PHILADELPHIA JUMBLES.</b></p> +<p>Two cups of sugar, one cup of butter, eight eggs beaten light; +essence of bitter almond or rose to taste; enough flour to enable +you to roll them out.</p> +<p>Stir the sugar and butter to a light cream, then add the +well-whipped eggs, the flavoring and flour; mix well together, roll +out in powdered sugar in a sheet a quarter of an inch thick; cut +into rings with a jagging-iron and bake in a quick oven on buttered +tins.</p> +<br> +<span class='pagenum'>[Pg 315]</span><a name='Page_315' id= +"Page_315"></a> +<p><b>ALMOND JUMBLES.</b></p> +<p>Three cupfuls of soft sugar, two cupfuls of flour, half a cupful +of butter, one teacupful of loppered milk, five eggs well beaten, +two tablespoonfuls of rose-water, three-quarters of a pound of +almonds, blanched and chopped <i>very</i> fine, one teaspoonful of +soda dissolved in boiling water.</p> +<p>Cream butter and sugar; stir in the beaten yolks the milk, +flour, rose-water, almonds and, lastly, the beaten whites very +lightly and quickly; drop in rings on buttered paper and bake at +once.</p> +<br> +<p><b>FRUIT JUMBLES.</b></p> +<p>Two cups of sugar, one cup of butter, five cupfuls of flour, +five eggs, one small teacupful of milk, in which dissolve half a +teaspoonful of soda; cream the butter, add the sugar, cream again; +then add yolks of eggs, the milk, beaten whites and flour; a little +cinnamon, nutmeg, allspice and ground cloves and one-quarter of a +pound of currants, rolled in flour.</p> +<br> +<p><b>COOKIES.</b></p> +<p>One cup of butter, two cups of sugar, a <i>small</i> teacupful +of sweet milk, half a grated nutmeg and five cups of sifted flour, +in which there has been sifted with it two teaspoonfuls of baking +powder; mix into a soft dough and cut into round cakes; roll the +dough as thin as pie crust. Bake in a quick oven a light brown. +These can be made of sour milk and a teaspoonful of soda dissolved +in it, or sour or sweet cream can be used in place of butter.</p> +<p>Water cookies made the same as above, using water in place of +milk. Water cookies keep longer than milk cookies.</p> +<br> +<p><b>FAVORITE COOKIES.</b></p> +<p>One cup of butter, one and a half cups of sugar, one-half cup of +sour milk one level teaspoonful of soda, a teaspoonful of grated +nutmeg Flour enough to roll; make quite soft. Put a tablespoonful +of fine sugar on a plate and dip the tops of each as you cut them +out. Place on buttered tins and bake in a quick oven a light +brown.</p> +<br> +<p><b>FRUIT COOKIES.</b></p> +<p>One cupful and a half of sugar, one cupful of butter, one-half +cup of sweet milk, one egg, two teaspoonfuls of baking powder, a +teaspoon<span class='pagenum'>[Pg 316]</span><a name='Page_316' id= +"Page_316"></a>ful of grated nutmeg, three tablespoonfuls of +English currants or chopped raisins. Mix soft and roll out, using +just enough flour to stiffen sufficiently. Cut out with a large +cutter, wet the tops with milk and sprinkle sugar over them. Bake +on buttered tins in a quick oven.</p> +<br> +<p><b>CRISP COOKIES. (Very Nice.)</b></p> +<p>One cup of butter, two cups of sugar, three eggs well beaten, a +teaspoonful of soda and two of cream of tartar, spoonful of milk, +one teaspoonful of nutmeg and one of cinnamon. Flour enough to make +a soft dough just stiff enough to roll out. Try a pint of sifted +flour to begin with, working it in gradually. Spread a little sweet +milk over each and sprinkle with sugar. Bake in a quick oven a +light brown.</p> +<br> +<p><b>LEMON COOKIES.</b></p> +<p>Four cups of sifted flour, or enough for a stiff dough, one +teacupful of butter, two cups of sugar, the juice of one lemon and +the grated peel from the outside, three eggs whipped very light. +Beat thoroughly each ingredient, adding, after all is in, a half +teaspoonful of soda dissolved in a tablespoonful of milk. Roll out +as any cookies and bake a light brown. Use no other wetting.</p> +<br> +<p><b>COCOANUT COOKIES.</b></p> +<p>One cup grated cocoanut, one and one-half cups sugar, +three-fourths cup butter, one-half cup milk, two eggs, one large +teaspoonful baking powder, one-half teaspoonful extract of vanilla +and flour enough to roll out.</p> +<br> +<p><b>DOUGHNUTS OR FRIED CAKES.</b></p> +<p>Success in making good fried cakes depends as much on the +<i>cooking</i> as the mixing. In the first place, there should be +boiling lard enough to free them from the bottom of the kettle, so +that they swim on the top, and the lard should never be so hot as +to smoke or so cool as not to be at the boiling point; if it is, +they soak grease and are spoiled. If it is at the right heat, the +doughnuts will in about ten minutes be of a delicate brown outside +and nicely cooked inside. Five or six minutes will cook a cruller. +Try the fat by dropping a bit of the dough in first; if it is +right, the fat will boil up when it is dropped in. They should be +turned over almost constantly, which causes them to rise and brown +<span class='pagenum'>[Pg 317]</span><a name='Page_317' id= +"Page_317"></a>evenly. When they are sufficiently cooked, raise +them from the hot fat and drain them until every drop ceases +dripping.</p> +<br> +<p><b>CRULLERS OR FRIED CAKES.</b></p> +<p>One and a half cupfuls of sugar, one cupful of sour milk, two +eggs, two scant tablespoonfuls of melted butter, half a nutmeg +grated, a large teaspoonful of cinnamon, a teaspoonful of salt and +one of soda; make a little stiffer than biscuit dough, roll out a +quarter of an inch thick, and cut with a fried-cake cutter, with a +hole in the centre. Fry in hot lard.</p> +<p>These can be made with sweet milk and baking powder, using two +heaping teaspoonfuls of the baking powder in place of soda.</p> +<br> +<p><b>RAISED DOUGHNUTS.</b></p> +<p>Old-fashioned "raised doughnuts" are seldom seen nowadays, but +are easily made. Make a sponge as for bread, using a pint of warm +water or milk, and a large half cupful of yeast; when the sponge is +very light, add half a cupful of butter or sweet lard, a +coffeecupful of sugar, a teaspoonful of salt and one small +teaspoonful of soda dissolved in a little water, one tablespoonful +of cinnamon, a little grated nutmeg; stir in now two well-beaten +eggs, add sifted flour until it is the consistency of biscuit +dough, knead it well, cover and let rise; then roll the dough out +into a sheet half an inch thick, cut out with a very small +biscuit-cutter, or in strips half an inch wide and three inches +long, place them on greased tins, cover them well and let them rise +before frying them. Drop them in very hot lard. Raised cakes +require longer time than cakes made with baking powder. Sift +powdered sugar over them as fast as they are fried, while warm. Our +grandmothers put allspice into these cakes; that, however, is a +matter of taste.</p> +<br> +<p><b>BAKERS' RAISED DOUGHNUTS.</b></p> +<p>Warm a teacupful of lard in a pint of milk; when nearly cool add +enough flour to make a thick batter and add a small cupful of +yeast; beat it well and set it to rise; when light work in +gradually and carefully three cupfuls of sugar, the whipped whites +of six eggs, half a teaspoonful of soda dissolved in a spoonful of +milk, one teaspoonful of salt, a teaspoonful of ground cinnamon and +half of a nutmeg grated; then work in gradually enough flour to +make it stiff enough to roll out; <span class='pagenum'>[Pg +318]</span><a name='Page_318' id="Page_318"></a>let it rise again +and when very light roll it out in a sheet an inch thick; cut into +rounds; put into the centre of each round a large Sultana raisin, +seeded, and mold into perfectly round balls; flatten a little; let +them stand a few minutes before boiling them; have plenty of lard +in the pot and when it boils drop in the cakes; when they are a +light, brown take them out with a perforated skimmer; drain on soft +white paper and roll, while warm, in fine powdered sugar.</p> +<div class='right'><i>Purcell's Bakery, New York City.</i></div> +<br> +<p><b>CRULLERS OR WONDERS.</b></p> +<p>Three eggs, three tablespoonfuls of melted lard or butter, three +tablespoonfuls of sugar; mix very hard with sifted flour, as hard +as can be rolled, and to be rolled very thin like pie crust; cut in +squares three inches long and two wide, then cut several slits or +lines lengthwise to within a quarter of an inch of the edges of the +ends; run your two forefingers through every other slit; lay them +down on the board edgewise and dent them. These are very dainty +when fried. Fry in hot lard a light brown.</p> +<br> +<p><b>GERMAN DOUGHNUTS.</b></p> +<p>One pint of milk; four eggs, one small tablespoonful of melted +butter, flavoring, salt to taste; first boil the milk and pour it, +while hot, over a pint of flour; beat it very smooth and when it is +cool have ready the yolks of the eggs well beaten; add them to the +milk and flour, beaten well into it, then add the well-beaten +whites; then, lastly, add the salt and as much more flour as will +make the whole into a soft dough; flour your board, turn your dough +upon it, roll it in pieces as thick as your finger and turn them in +the form of a ring; cook in plenty of boiling lard. A nice +breakfast cake with coffee.</p> +<center><img src='images/il14.jpg' width='402' height='600' alt= +'CUTTING PUMPKIN FOR PIES.' title=''></center> +<h3>CUTTING PUMPKIN FOR PIES.</h3> +<br> +<p><b>NUT CAKES. (Fried.)</b></p> +<p>Beat two eggs well, add to them one ounce of sifted sugar, two +ounces of warmed butter, two tablespoonfuls of yeast, a teacupful +of luke-warm milk and a little salt. Whip all well together, then +stir in by degrees one pound of flour, and, if requisite, more +milk, making thin dough. Beat it until it falls from the spoon, +then set it to rise. When it has risen make butter or lard hot in a +frying pan, cut from the light dough little pieces the size of a +walnut, and, without molding or kneading, fry them pale brown. As +they are done lay them on a napkin to absorb any of the fat.</p> +<br> +<span class='pagenum'>[Pg 319]</span><a name='Page_319' id= +"Page_319"></a> +<p><b>TRIFLES.</b></p> +<p>Work one egg and a tablespoonful of sugar to as much flour as +will make a stiff paste; roll it as thin as a dollar piece and cut +it into small round or square cakes; drop two or three at a time +into the boiling lard; when they rise to the surface and turn over +they are done; take them out with a skimmer and lay them on an +inverted sieve to drain. When served for dessert or supper put a +spoonful of jelly on each.</p> +<br> +<p><b>PUFF-BALL DOUGHNUTS.</b></p> +<p>These doughnuts, eaten fresh and warm, are a delicious breakfast +dish and are quickly made. Three eggs, one cupful of sugar, a pint +of sweet milk, salt, nutmeg and flour enough to permit the spoon to +stand upright in the mixture; add two heaping teaspoonfuls of +baking powder to the flour; beat all until very light. Drop by the +dessertspoonful into boiling lard. These will not absorb a bit of +fat and are not at all rich and consequently are the least +injurious of this kind of cakes.</p> +<center><img src='images/319.png' width='250' height='118' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 320]</span><a name='Page_320' id= +"Page_320"></a> +<hr style='width: 65%;'> +<a name='PASTRY_PIES_AND_TARTS' id="PASTRY_PIES_AND_TARTS"></a> +<h2><b>PASTRY, PIES AND TARTS.</b></h2> +<br> +<p><b>GENERAL REMARKS.</b></p> +<p>Use the very best materials in making pastry; the shortening +should be fresh, sweet and hard; the water cold (ice-water is +best), the paste rolled on a cold board and all handled as little +as possible. When the crust is made, it makes it much more flaky +and puff much more to put it in a dish covered with a cloth and set +in a very cold place for half an hour, or even an hour; in summer, +it could be placed in the ice box.</p> +<p>A great improvement is made in pie crust by the addition of +about a heaping teaspoonful of baking powder to a quart of flour, +also brushing the paste as often as rolled out, and the pieces of +butter placed thereon, with the white of an egg, assists it to rise +in <i>leaves</i> or <i>flakes</i>. As this is the great beauty of +puff paste, it is as well to try this method.</p> +<p>If currants are to be used in pies, they should be carefully +picked over and washed in several waters, dried in a towel and +dredged with flour before they are suitable for use.</p> +<p>Raisins, and all dried fruits for pies and cakes, should be +seeded stoned and dredged with flour before using.</p> +<p>Almonds should be blanched by pouring boiling water upon them +and then slipping the skin off with the fingers. In pounding them, +always add a little rose or orange-water, with fine sugar, to +prevent their becoming oily.</p> +<p>Great care is requisite in heating an oven for baking pastry. If +you can hold your hand in the heated oven while you count twenty, +the oven has just the proper temperature and it should be kept at +this temperature as long as the pastry is in; this heat will bake +to a light brown and will give the pastry a fresh and flaky +appearance. If you suffer the heat to abate, the under crust will +become heavy and clammy and the upper crust will fall in.</p> +<span class='pagenum'>[Pg 321]</span><a name='Page_321' id= +"Page_321"></a> +<p>Another good way to ascertain when the oven is heated to the +proper degree for puff paste: put a small piece of the paste in +previous to baking the whole, and then the heat can thus be judged +of.</p> +<p>Pie crust can be kept a week, and the last be better than the if +put in a tightly covered dish and set in the ice chest in summer +and in a cool place in winter, and thus you can make a fresh pie +every day with little trouble.</p> +<p>In baking custard, pumpkin or squash pies, it is well, in order +that the mixture may not be absorbed by the paste, to first partly +bake the paste before adding it, and when stewed fruit is used the +filling should be perfectly cool when put in, or it will make the +bottom crust sodden.</p> +<br> +<p><b>HOW TO MAKE A PIE.</b></p> +<p>After making the crust, take a portion of it, roll it out and +fit it to a buttered pie-plate by cutting it off evenly around the +edge; gather up the scraps left from cutting and make into another +sheet for the top crust; roll it a little thinner than the under +crust; lap one-half over the other and cut three or four slits +about a quarter of an inch from the folded edge (this prevents the +steam from escaping through the rim of the pie, and causing the +juices to run out from the edges). Now fill your pie-plate with +your prepared filling, wet the top edge of the rim, lay the upper +crust across the centre of the pie, turn back the half that is +lapped over, seal the two edges together by slightly pressing down +with your thumb, then notch evenly and regularly with a three-tined +fork, dipping occasionally in flour to prevent sticking. Bake in a +rather quick oven a light brown, and until the filling boils up +through the slits in the upper crust.</p> +<p>To prevent the juice soaking through into the crust, making it +soggy wet the under crust with the white of an egg, just before you +put in the pie mixture. If the top of the pie is brushed over with +the egg, it gives it a beautiful glaze.</p> +<br> +<p><b>FOR ICING PASTRY.</b></p> +<p>To ice pastry, which is the usual method adopted for fruit tarts +and sweet dishes of pastry, put the white of an egg on a plate and +with the blade of a knife beat it to a stiff froth. When the pastry +is nearly baked, brush it over with this and sift over some pounded +sugar; put it back into the oven to set the glaze and in a few +minutes <span class='pagenum'>[Pg 322]</span><a name='Page_322' id= +"Page_322"></a>it will be done. Great care should be taken that the +paste does not catch or burn in the oven, which is very liable to +do after the icing is laid on.</p> +<p>Or make a meringue by adding a tablespoonful of white sugar to +the beaten white of one egg. Spread over the top and slightly brown +in the oven.</p> +<br> +<p><b>FINE PUFF PASTE.</b></p> +<p>Into one quart of sifted flour mix two teaspoonfuls of baking +powder and a teaspoonful of salt; <i>then sift again</i>. Measure +out one teacupful of butter and one of lard, hard and cold. Take +the lard and rub into the flour until a very fine smooth paste. +Then put in just enough <i>ice-water</i>, say half a cupful, +containing a beaten white of egg, to mix a very stiff dough. Boll +it out into a thin sheet, spread with one-fourth of the butter, +sprinkle over with a little flour, then roll up closely in a long +roll, like a scroll, double the ends towards the centre, flatten +and re-roll, then spread again with another quarter of the butter. +Repeat this operation until the butter is used up. Put it on an +earthen dish, cover it with a cloth and set it in a cold place, in +the ice box in summer; let it remain until <i>cold</i>; an hour or +more before making out the crust. Tarts made with this paste cannot +be cut with a knife when fresh; they go into flakes at the +touch.</p> +<p>You may roll this pastry in any direction, from you, toward you, +sideways, any way, it matters not, but you must have nice flour, +<i>ice-water</i> and very <i>little</i> of it, and strength to roll +it, if you would succeed.</p> +<p>This recipe I purchased from a colored cook on one of the Lake +Michigan steamers many years ago, and it is, without exception, the +finest puff paste I have ever seen.</p> +<br> +<p><b>PUFF PASTE FOR PIES.</b></p> +<p>One quart of pastry flour, one pint of butter, one tablespoonful +of salt, one of sugar, one and a quarter cupfuls of ice-water. Wash +the hands with soap and water and dip them first in very hot and +then in cold water. Rinse a large bowl or pan with boiling water +and then with cold. Half fill it with cold water. Wash the butter +in this, working it with the hands until it is light and waxy. This +frees it from the salt and buttermilk and lightens it, so that the +pastry is more delicate. Shape the butter into two thin cakes and +put in a pan of ice-water to harden. Mix the salt and sugar with +the flour. With the <span class='pagenum'>[Pg 323]</span><a name= +'Page_323' id="Page_323"></a>hands, rub one-third of the butter +into the flour. Add the water, stirring with a knife. Stir quickly +and vigorously until the paste is a smooth ball. Sprinkle the board +<i>lightly</i> with flour. Turn the paste on this and pound quickly +and lightly with the rolling-pin. Do not break the paste. Roll from +you and to one side; or if easier to roll from you all the time, +turn the paste around. When it is about one-fourth of an inch +thick, wipe the remaining butter, break it in bits and spread these +on the paste. Sprinkle lightly with flour. Fold the paste, +one-third from each side, so that the edges meet. Now fold from the +ends, but do not have these meet. Double the paste, pound lightly +and roll down to about one-third of an inch in thickness. Fold as +before and roll down again. Repeat this three times if for pies and +six times if for <i>vol-au-vents</i>, patties, tarts, etc. Place on +the ice to harden, when it has been rolled the last time. It should +be in the ice chest at least an hour before being used. In hot +weather, if the paste sticks when being rolled down, put it on a +tin sheet and place on ice. As soon as it is chilled, it will roll +easily. The less flour you use in rolling out the paste, the +tenderer it will be. No matter how carefully every part of the work +may be done, the paste will not be good if much flour is used.</p> +<div class='right'><i>Maria Parloa.</i></div> +<br> +<p><b>SOYER'S RECIPE FOR PUFF PASTE.</b></p> +<p>To every pound of flour allow the yolk of one egg, the juice of +one lemon, half a saltspoonful of salt, cold water, one pound of +fresh butter.</p> +<p>Put the flour onto the paste-board; make a hole in the centre, +into which put the yolk of the egg, the lemon juice and salt; mix +the whole with cold water (this should be iced in summer if +convenient) into a soft, flexible paste with the right hand, and +handle it as little as possible; then squeeze all the buttermilk +from the butter, wring it in a cloth and roll out the paste; place +the butter on this and fold the edges of the paste over, so as to +hide it; roll it out again to the thickness of a quarter of an +inch; fold over one-third, over which again pass the rolling-pin; +then fold over the other third, thus forming a square; place it +with the ends, top and bottom before you, shaking a little flour +both under and over, and repeat the rolls and turns twice again as +before. Flour a baking-sheet, put the paste on this and let it +remain on ice or in some cool place for half an hour; then roll +twice more, turning it as before; place it again upon the ice for a +quarter <span class='pagenum'>[Pg 324]</span><a name='Page_324' id= +"Page_324"></a>of an hour, give it two more rolls, making seven in +all, and it is ready for use when required.</p> +<br> +<p><b>RULE FOR UNDER CRUST.</b></p> +<p>A good rule for pie crust for a pie requiring only an under +crust, as a custard or pumpkin pie, is: Three <i>large</i> +tablespoonfuls of flour sifted, rubbing into it a <i>large</i> +tablespoonful of cold butter, or part butter and part lard, and a +pinch of salt, mixing with <i>cold</i> water enough to form a +smooth, stiff paste, and rolled quite thin.</p> +<br> +<p><b>PLAIN PIE CRUST.</b></p> +<p>Two and a half cupfuls of sifted flour, one cupful of +shortening, half butter and half lard cold, a pinch of salt, a +heaping teaspoonful of baking powder sifted through the flour. Rub +thoroughly the shortening into the flour. Mix together with half a +teacupful of <i>cold</i> water, or enough to form a rather stiff +dough; mix as little as possible, just enough to get it into shape +to roll out; it must be handled very lightly. This rule is for two +pies.</p> +<p>When you have a little pie crust left do not throw it away; roll +it thin, cut in small squares and bake. Just before tea put a +spoonful of raspberry jelly on each square.</p> +<br> +<p><b>PUFF PASTE OF SUET.</b></p> +<p>Two cupfuls of flour, one-half teaspoonful of salt, one +teaspoonful of baking powder, one cup of chopped suet, freed of +skin, and chopped very fine, one cupful of water. Place the flour, +sifted with the powder in a bowl, add suet and water; mix into +smooth, rather firm dough.</p> +<p>This paste is excellent for fruit puddings and dumplings that +are boiled; if it is well made, it will be light and flaky and the +suet impreceptible. It is also excellent for meat pies, baked or +boiled. All the ingredients should be very cold when mixing, and +the suet dredged with flour after it is chopped, to prevent the +particles from adhering to each other.</p> +<br> +<p><b>POTATO CRUST.</b></p> +<p>Boil and mash a dozen medium-sized potatoes, add one good +teaspoonful of salt, two tablespoonfuls of cold butter and half a +cupful of milk or cream. Stiffen with flour sufficient to roll out. +Nice for the tops of meat pies.</p> +<br> +<span class='pagenum'>[Pg 325]</span><a name='Page_325' id= +"Page_325"></a> +<p><b>TO MAKE PIE CRUST FLAKY.</b></p> +<p>In making a pie, after you have rolled out your top crust, cut +it about the right size, spread it over with butter, then shake +sifted flour over the butter, enough to cover it well. Cut a slit +in the middle place it over the top of your pie, and fasten the +edges as any pie. Now take the pie on your left hand and a dipper +of cold water in your right hand; tip the pie slanting a little, +pour over the water sufficiently to rinse off the flour. Enough +flour will stick to the butter to fry into the crust, to give it a +fine, blistered, flaky look, which many cooks think is much better +than rolling the butter into the crust.</p> +<br> +<p><b>TARTLETS. No. 1.</b></p> +<p>Tarts of strawberry or any other kind of preserves are generally +made of the trimmings of puff paste rolled a little thicker than +the ordinary pies; then cut out with a round cutter, first dipped +in hot water, to make the edges smooth, and placed in small +tart-pans, first pricking a few holes at the bottom with a fork +before placing them in the oven. Bake from ten to fifteen minutes. +Let the paste cool a little; then fill it with preserve. By this +manner, both the flavor and color of the jam are preserved, which +would be lost were it baked in the oven on the paste; and, besides, +so much jam is not required.</p> +<br> +<p><b>TARTLETS. No. 2.</b></p> +<p>Tartlets are nice made in this manner: Roll some good puff paste +out thin, and cut it into two and a half inch squares; brush each +square over with the white of an egg, then fold down the corners, +so that they all meet in the middle of each piece of paste; +slightly press the two pieces together, brush them over with the +egg, sift over sugar and bake in a nice quick oven for about a +quarter of an hour. When they are done, make a little hole in the +middle of the paste and fill it up with apricot jam, marmalade, or +red currant jelly. Pile them high in the centre of a dish on a +napkin and garnish with the same preserves the tartlets are filled +with.</p> +<br> +<p><b>PATTIES, OR SHELLS FOR TARTS.</b></p> +<p>Roll out a nice puff paste thin; cut out with a glass or +cookie-cutter and with a wine-glass or smaller cutter, cut out the +centre of two out of three; lay the rings thus made on the third, +and bake at once. <span class='pagenum'>[Pg 326]</span><a name= +'Page_326' id="Page_326"></a>May be used for veal or oyster +patties, or filled with jelly, jam or preserves, as tarts. Or +shells may be made by lining patty-pans with paste. If the paste is +light, the shells will be fine. Filled with jelly and covered with +meringue (tablespoonful of sugar to the white of one egg) and +browned in oven, they are very nice to serve for tea.</p> +<p>If the cutters are dipped in <i>hot water</i>, the edges of the +tartlets will rise much higher and smoother when baking.</p> +<br> +<p><b>TARTS.</b></p> +<p>Larger pans are required for tarts proper, the size of small, +shallow pie-tins; then after the paste is baked and cooled and +filled with the jam or preserve, a few stars or leaves are placed +on the top, or strips of paste, criss-crossed on the top, all of +which have been previously baked on a tin by themselves.</p> +<p>Dried fruit, stewed until thick, makes fine tart pies, also +cranberries stewed and well sweetened.</p> +<br> +<p><b>GREEN APPLE PIE.</b></p> +<p>Peel, core and slice tart apples enough for a pie; sprinkle over +about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a +small level tablespoonful of sifted flour, two tablespoonfuls of +water, a few bits of butter, stir all together with a spoon; put it +into a pie-tin lined with pie paste; cover with a top crust and +bake about forty minutes.</p> +<p>The result will be a delicious, juicy pie.</p> +<br> +<p><b>APPLE CUSTARD PIE. No. 1.</b></p> +<p>Three cupfuls of milk, four eggs and one cupful of sugar, two +cupfuls of thick stewed apples, strained through a colander. Beat +the whites and yolks of the eggs lightly and mix the yolks well +with the apples, flavoring with nutmeg. Then beat into this the +milk and, lastly, the whites. Let the crust partly bake before +turning in this filling. To be baked with only the one crust, like +all custard pies.</p> +<br> +<p><b>APPLE CUSTARD PIE. No. 2.</b></p> +<p>Select fair sweet apples, pare and grate them, and to every +teacupful of the apple add two eggs well beaten, two tablespoonfuls +of fine sugar, one of melted butter, the grated rind and half the +juice of one lemon, half a wine-glass of brandy and one teacupful +of milk; <span class='pagenum'>[Pg 327]</span><a name='Page_327' +id="Page_327"></a>mix all well and pour into a deep plate lined +with paste; put a strip of the paste around the edge of the dish +and bake thirty minutes.</p> +<br> +<p><b>APPLE CUSTARD PIE. No. 3.</b></p> +<p>Lay a crust in your plates; slice apples thin and half fill your +plates; pour over them a custard made of four eggs and one quart of +milk, sweetened and seasoned to your taste.</p> +<br> +<p><b>APPLE CUSTARD PIE. No. 4.</b></p> +<p>Peel sour apples and stew until soft, and not much water left in +them; then rub through a colander; beat three eggs for each pie to +be baked and put in at the rate of one cupful of butter and one of +sugar for three pies; season with nutmeg.</p> +<br> +<p><b>IRISH APPLE PIE.</b></p> +<p>Pare and take out the cores of the apples, cutting each apple +into four or eight pieces, according to their size. Lay them neatly +in a baking dish, seasoning them with brown sugar and any spice, +such as pounded cloves and cinnamon, or grated lemon peel. A little +quince marmalade gives a fine flavor to the pie. Add a little water +and cover with puff paste. Bake for an hour.</p> +<br> +<p><b>MOCK APPLE PIE.</b></p> +<p>Crush finely with a rolling pin, one large Boston cracker; put +it into a bowl and pour upon it one teacupful of cold water; add +one teacupful of fine white sugar, the juice and pulp of one lemon, +half a lemon rind grated and a little nutmeg; line the pie-plate +with half puff paste, pour in the mixture, cover with the paste and +bake half an hour.</p> +<p>These are proportions for one pie.</p> +<br> +<p><b>APPLE AND PEACH MERINGUE PIE.</b></p> +<p>Stew the apples or peaches and sweeten to taste. Mash smooth and +season with nutmeg. Fill the crusts and bake until just done. Put +on no top crust. Take the whites of three eggs for each pie and +whip to a stiff froth, and sweeten with three tablespoonfuls of +powdered sugar. Flavor with rose-water or vanilla; beat until it +will stand alone; then spread it on the pie one-half to one inch +thick; set it back into the oven until the meringue is well "set." +Eat cold.</p> +<br> +<span class='pagenum'>[Pg 328]</span><a name='Page_328' id= +"Page_328"></a> +<p><b>COCOANUT PIE. No. 1.</b></p> +<p>One-half cup desiccated cocoanut soaked in one cupful of milk, +two eggs, one small cupful of sugar, butter the size of an egg. +This is for one small-sized pie. Nice with a meringue on top.</p> +<br> +<p><b>COCOANUT PIE. No. 2.</b></p> +<p>Cut off the brown part of the cocoanut, grate the white part, +mix it with milk and set it on the fire and let it boil slowly +eight or ten minutes. To a pound of the grated cocoanut, allow a +quart of milk, eight eggs, four tablespoonfuls of sifted white +sugar, a glass of wine, a small cracker, pounded fine, two +spoonfuls of melted butter and half a nutmeg. The eggs and sugar +should be beaten together to a froth, then the wine stirred in. Put +them into the milk and cocoanut, which should be first allowed to +get quite cool; add the cracker and nutmeg, turn the whole into +deep pie plates, with a lining and rim of puff paste. Bake them as +soon as turned into the plates.</p> +<br> +<p><b>CHOCOLATE CUSTARD PIE. No. 1.</b></p> +<p>One-quarter cake of Baker's chocolate, grated; one pint of +boiling water, six eggs, one quart of milk, one-half cupful of +white sugar, two teaspoonfuls of vanilla. Dissolve the chocolate in +a very little milk, stir into the boiling water and boil three +minutes. When nearly cold beat up with this the yolks of all the +eggs and the whites of three. Stir this mixture into the milk, +season and pour into shells of good paste. When the custard is +"set"—but not more than half done—spread over it the +whites whipped to a froth, with two tablespoonfuls of sugar. You +may bake these custards without paste, in a pudding dish or cups +set in boiling water.</p> +<br> +<p><b>CHOCOLATE PIE. No. 2.</b></p> +<p>Put some grated chocolate into a basin and place on the back of +the stove and let it melt (do not add any water to it); beat one +egg and some sugar in it; when melted, spread this on the top of a +custard pie. Lovers of chocolate will like this.</p> +<br> +<p><b>LEMON PIE. No. 1. (Superior.)</b></p> +<p>Take a deep dish, grate into it the outside of the rind of two +lemons; add to that a cup and a half of white sugar, two heaping +tablespoonfuls of unsifted flour, or one of cornstarch; stir it +well <span class='pagenum'>[Pg 329]</span><a name='Page_329' id= +"Page_329"></a>together, then add the yolks of three well-beaten +eggs, beat this thoroughly, then add the juice of the lemons, two +cups of water and a piece of butter the size of a walnut. Set this +on the fire in another dish containing boiling water and cook it +until it thickens, and will dip up on the spoon like cold honey. +Remove from the fire, and when cooled, pour it into a deep pie-tin, +lined with pastry; bake, and when done, have ready the whites, +beaten stiff, with three small tablespoonfuls of sugar. Spread this +over the top and return to the oven, to set and brown slightly. +This makes a deep, large sized pie, and very superior.</p> +<div class='right'><i>Ebbitt House, Washington.</i></div> +<br> +<p><b>LEMON PIE. No. 2.</b></p> +<p>One coffee cupful of sugar, three eggs, one cupful of water, one +tablespoonful of melted butter, one heaping tablespoonful of flour, +the juice and a little of the rind of one lemon. Reserve the whites +of the eggs, and after the pie is baked, spread them over the top +beaten lightly-with a spoonful of sugar, and return to the oven +until it is a light brown.</p> +<p>This may be cooked before it is put into the crust or not, but +it is rather better to cook it first in a double boiler or dish. It +makes a medium-sized pie. Bake from thirty-five to forty +minutes.</p> +<br> +<p><b>LEMON PIE. No. 3.</b></p> +<p>Moisten a heaping tablespoonful of cornstarch with a little cold +water, then add a cupful of boiling water; stir over the fire till +it boils and cook the cornstarch, say two or three minutes; add +teaspoonful of butter and a cupful of sugar; take off the fire and, +when slightly cooled, add an egg well beaten and the juice and +grated rind of a fresh lemon. Bake with a crust. This makes one +small pie.</p> +<br> +<p><b>LEMON PIE. No. 4.</b></p> +<p>Two large, fresh lemons, grate off the rind, if not bitter +reserve it for the filling of the pie, pare off every bit of the +white skin of the lemon (as it toughens while cooking); then cut +the lemon into very thin slices with a sharp knife and take out the +seeds; two cupfuls of sugar, three tablespoonfuls of water and two +of sifted flour. Put into the pie a layer of lemon, then one of +sugar, then one of the grated rind and, lastly, of flour, and so on +till the ingredients are used; sprinkle the water over all, and +cover with upper crust. Be <span class='pagenum'>[Pg +330]</span><a name='Page_330' id="Page_330"></a>sure to have the +under crust lap over the upper, and pinch it well, as the syrup +will cook all out if care is not taken when finishing the edge of +crust. This quantity makes one medium-sized pie.</p> +<br> +<p><b>ORANGE PIE.</b></p> +<p>Grate the rind of one and use the juice of two large oranges. +Stir together a large cupful of sugar and a heaping tablespoonful +of flour; add to this the well-beaten yolks of three eggs, two +tablespoonfuls of melted butter. Reserve the whites for frosting. +Turn this into a pie-pan lined with pie paste and bake in a quick +oven. When done so as to resemble a finely baked custard, spread on +the top of it the beaten whites, which must be sweetened with two +tablespoonfuls of sugar; spread evenly and return to the oven and +brown slightly.</p> +<p>The addition of the juice of half a lemon improves it, if +convenient to have it.</p> +<br> +<p><b>BAKERS' CUSTARD PIE.</b></p> +<p>Beat up the yolks of three eggs to a cream. Stir thoroughly a +tablespoonful of sifted flour into three tablespoonfuls of sugar; +this separates the particles of flour so that there will be no +lumps; then add it to the beaten yolks, put in a pinch of salt, a +teaspoonful of vanilla and a little grated nutmeg; next the +well-beaten whites of the eggs; and, lastly, a pint of scalded milk +(not boiled) which has been cooled; mix this in by degrees and turn +all into a deep pie-pan lined with puff paste, and bake from +twenty-five to thirty minutes.</p> +<p>I received this recipe from a celebrated cook in one of our best +New York bakeries. I inquired of him "why it was that their custard +pies had that look of solidity and smoothness that our home-made +pies have not." He replied, "The secret is the addition of this +<i>bit of flour</i>—not that it thickens the custard any to +speak of, but prevents the custard from breaking or wheying and +gives that smooth appearance when cut."</p> +<br> +<p><b>CREAM PIE.</b></p> +<p>Pour a pint of cream upon one and a half cupfuls of sugar; let +it stand until the whites of three eggs have been beaten to a stiff +froth; add this to the cream and beat up thoroughly; grate a little +nutmeg over the mixture and bake without an upper crust. If a +tablespoonful of sifted flour is added to it, as the above Custard +Pie recipe, it would improve it.</p> +<br> +<span class='pagenum'>[Pg 331]</span><a name='Page_331' id= +"Page_331"></a> +<p><b>WHIPPED CREAM PIE.</b></p> +<p>Line a pie plate with a rich crust and bake quickly in a hot +oven. When done, spread with a thin layer of jelly or jam, then +whip one cupful of thick sweet cream until it is as light as +possible; sweeten with powdered sugar and flavor with vanilla; +spread over the jelly or jam; set the cream where it will get very +cold before whipping.</p> +<br> +<p><b>CUSTARD PIE.</b></p> +<p>Beat together until very light the yolks of four eggs and four +tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add +the four beaten whites, a pinch of salt and, lastly, a quart of +sweet milk; mix well and pour into tins lined with paste. Bake +until firm.</p> +<br> +<p><b>BOSTON CREAM PIE.</b></p> +<p><i>Cream Part.</i>—Put on a pint of milk to boil. Break +two eggs into a dish and add one cup of sugar and half a cup of +flour previously mixed after beating well, stir it into the milk +just as the milk commences to boil; add an ounce of butter and keep +on stirring one way until it thickens; flavor with vanilla or +lemon.</p> +<p><i>Crust Part.</i>—Three eggs beaten separately, one cup +of granulated sugar, one and a half cups of sifted flour, one large +teaspoonful of baking powder and two tablespoonfuls of milk or +water. Divide the batter in half and bake on two medium-sized +pie-tins. Bake in a rather quick oven to a straw color. When done +and cool, split each one in half with a sharp broad-bladed knife, +and spread half the cream between each. Serve cold.</p> +<p>The cake part should be flavored the same as the custard.</p> +<br> +<p><b>MOCK CREAM PIE.</b></p> +<p>Take three eggs, one pint of milk, a cupful of sugar, two +tablespoonfuls of cornstarch or three of flour; beat the sugar, +cornstarch and yolks of the eggs together; after the milk has come +to a boil, stir in the mixture and add a pinch of salt and about a +teaspoonful of butter. Make crust the same as any pie; bake, then +fill with the custard, grate over a little nutmeg and bake again. +Take the whites of the eggs and beat to a stiff froth with two +tablespoonfuls of sugar, spread over the top and brown in a quick +oven.</p> +<br> +<span class='pagenum'>[Pg 332]</span><a name='Page_332' id= +"Page_332"></a> +<p><b>FRUIT CUSTARD PIE.</b></p> +<p>Any fruit custard, such as pineapple, banana, can be readily +made after the recipe of APPLE CUSTARD PIE.</p> +<br> +<p><b>CHERRY PIE.</b></p> +<p>Line your pie plate with good crust, fill half full with ripe +cherries; sprinkle over them about a cupful of sugar, a teaspoonful +of sifted flour, dot a few bits of butter over that. Now fill the +crust full to the top. Cover with the upper crust and bake.</p> +<p>This is one of the best of pies, if made correctly, and the +cherries in any case should be stoned.</p> +<br> +<p><b>CURRANT PIE.</b></p> +<p>Make in just the same way as the "Cherry Pie," unless they are +somewhat green, then they should be stewed a little.</p> +<br> +<p><b>RIPE CURRANT PIE.</b></p> +<p>One cupful of mashed ripe currants, one of sugar, two +tablespoonfuls of water, one of flour, beaten with the yolks of two +eggs. Bake; frost the top with the beaten whites of the eggs and +two tablespoonfuls powdered sugar and brown in oven.</p> +<br> +<p><b>GREEN TOMATO PIE.</b></p> +<p>Take medium-sized tomatoes, pare and cut out the stem end. +Having your pie-pan lined with paste made as biscuit dough, slice +the tomatoes <i>very thin</i>, filling the pan somewhat heaping, +then grate over it a nutmeg; put in half a cup of butter and a +medium cup of sugar, if the pan is rather deep. Sprinkle a small +handful of flour over all, pouring in half a cup of vinegar before +adding the top crust. Bake half an hour in a moderately hot oven, +serving hot. Is good; try it.</p> +<br> +<p><b>APRICOT MERINGUE PIE.</b></p> +<p>A canned apricot meringue pie is made by cutting the apricots +fine and mixing them with half a cup of sugar and the beaten yolk +of an egg; fill the crust and bake. Take from the oven, let it +stand for two or three minutes, cover with a meringue made of the +beaten white of an egg and one tablespoonful of sugar. Set back in +a slow oven until <span class='pagenum'>[Pg 333]</span><a name= +'Page_333' id="Page_333"></a>it turns a golden brown. The above pie +can be made into a tart without the addition of the meringue by +adding criss-cross strips of pastry when the pie is first put into +the oven.</p> +<p>All of the above are good if made from the dried and stewed +apricots instead of the canned and are much cheaper.</p> +<p>Stewed dried apricots are a delicious addition to mince meat. +They may be used in connection with minced apples, or to the +exclusion of the latter.</p> +<br> +<p><b>HUCKLEBERRY PIE.</b></p> +<p>Put a quart of picked huckleberries into a basin of water; take +off, whatever floats; take up the berries by the handful, pick out +all the stems and unripe berries and put them into a dish; line a +buttered pie, dish with a pie paste, put in the berries half an +inch deep, and to a quart of berries, put half of a teacupful of +brown sugar; dredge a teaspoonful of flour over, strew a +saltspoonful of salt and a little nutmeg grated over; cover the +pie, cut a slit in the centre, or make several small incisions on +either side of it; press the two crusts together around the edge, +trim it off neatly with a sharp knife and bake in a quick oven for +three-quarters of an hour.</p> +<br> +<p><b>BLACKBERRY PIE.</b></p> +<p>Pick the berries clean, rinse them in cold water and finish as +directed for huckleberries.</p> +<br> +<p><b>MOLASSES PIE.</b></p> +<p>Two teacupfuls of molasses; one of sugar, three eggs, one +tablespoonful of melted butter, one lemon, nutmeg; beat and bake in +pastry.</p> +<br> +<p><b>LEMON RAISIN PIE.</b></p> +<p>One cup of chopped raisins, seeded, and the juice and grated +rind of one lemon, one cupful of cold water, one tablespoonful of +flour, one cupful of sugar, two tablespoonfuls of butter. Stir +lightly together and bake with upper and under crust.</p> +<br> +<p><b>RHUBARB PIE.</b></p> +<p>Cut the large stalks off where the leaves commence, strip off +the outside skin, then cut the stalks in pieces half an inch long; +line a pie dish with paste rolled rather thicker than a dollar +piece, put a <span class='pagenum'>[Pg 334]</span><a name= +'Page_334' id="Page_334"></a>layer of the rhubarb nearly an inch +deep; to a quart bowl of cut rhubarb put a large teacupful of +sugar; strew it over with a saltspoonful of salt and a little +nutmeg grated; shake over a little flour; cover with a rich pie +crust, cut a slit in the centre, trim off the edge with a sharp +knife and bake in a quick oven until the pie loosens from the dish. +Rhubarb pies made in this way are altogether superior to those made +of the fruit stewed.</p> +<br> +<p><b>RHUBARB PIE. (Cooked.)</b></p> +<p>Skin the stalks, cut them into small pieces, wash and put them +in a stewpan with no more water than what adheres to them; when +cooked, mash them fine and put in a small piece of butter; when +cool, sweeten to taste; if liked, add a little lemon-peel, cinnamon +or nutmeg; line your plate with thin crust, put in the filling, +cover with crust and bake in a <i>quick</i> oven; sift sugar over +it when served.</p> +<br> +<p><b>PINEAPPLE PIE.</b></p> +<p>A grated pineapple, its weight in sugar, half its weight in +butter, one cupful of cream, five eggs; beat the batter to a creamy +froth, add the sugar and yolks of the eggs, continue beating till +very light; add the cream, the pineapple grated and the whites of +the eggs beaten to a stiff froth. Bake with an under crust. Eat +cold.</p> +<br> +<p><b>GRAPE PIE.</b></p> +<p>Pop the pulps out of the skins into one dish and put the skins +into another. Then simmer the pulp a little over the fire to soften +it; remove it and rub it through a colander to separate it from the +seeds. Then put the skins and pulp together and they are ready for +pies or for canning or putting in jugs for other use. Fine for +pies.</p> +<br> +<p><b>DAMSON OR PLUM PIE.</b></p> +<p>Stew the damsons whole in water only sufficient to prevent their +burning; when tender and while hot, sweeten them with sugar and let +them stand until they become cold; then pour them into pie dishes +lined with paste, dredge flour upon them, cover them with the same +paste, wet and pinch together the edges of the paste, cut a slit in +the centre of the cover through which the vapor may escape and bake +twenty minutes.</p> +<center><img src='images/il15.jpg' width='552' height='600' alt= +'CHOPPING THE MINCEMEAT.' title=''></center> +<h3>CHOPPING THE MINCEMEAT.</h3> +<br> +<span class='pagenum'>[Pg 335]</span><a name='Page_335' id= +"Page_335"></a> +<p><b>PEACH PIE.</b></p> +<p>Peel, stone and slice the peaches. Line a pie plate with crust +and lay in your fruit, sprinkling sugar liberally over them in +proportion to their sweetness. Allow three peach kernels chopped +fine to each pie; pour in a very little water and bake with an +upper crust, or with cross-bars of paste across the top.</p> +<br> +<p><b>DRIED FRUIT PIES.</b></p> +<p>Wash the fruit thoroughly, soak over night in water enough to +cover. In the morning stew slowly until nearly done in the same +water. Sweeten to taste. The crust, both upper and under, should be +rolled thin; a thick crust to a fruit pie is undesirable.</p> +<br> +<p><b>RIPE BERRY PIES.</b></p> +<p>All made the same as "Cherry Pie." Line your pie-tin with crust, +fill half full of berries, shake over a tablespoonful of sifted +flour (if very juicy) and as much sugar as is necessary to sweeten +sufficiently. Now fill up the crust to the top, making quite full. +Cover with crust and bake about forty minutes.</p> +<p>Huckleberry and blackberry pies are improved by putting into +them a little ginger and cinnamon.</p> +<br> +<p><b>JELLY AND PRESERVED FRUIT PIES.</b></p> +<p>Preserved fruit requires no baking; hence, always bake the shell +and put in the sweetmeats afterwards; you can cover with whipped +cream, or bake a top crust shell; the former is preferable for +delicacy.</p> +<br> +<p><b>CRANBERRY PIE.</b></p> +<p>Take fine, sound, ripe cranberries and with a sharp knife split +each one until you have a heaping coffeecupful; put them in a +vegetable dish or basin; put over them one cupful of white sugar, +half a cup of water, a tablespoon <i>full</i> of sifted flour; stir +it all together and put into your crust. Cover with an upper crust +and bake slowly in a moderate oven. You will find this the true way +of making a cranberry pie.</p> +<div class='right'><i>Newport Style.</i></div> +<br> +<p><b>CRANBERRY TART PIE.</b></p> +<p>After having washed and picked over the berries, stew them well +in a little water, just enough to cover them; when they burst open +<span class='pagenum'>[Pg 336]</span><a name='Page_336' id= +"Page_336"></a>and become soft, sweeten them with plenty of sugar, +mash them smooth (some prefer them not mashed); line your +pie-plates with thin puff paste, fill them and lay strips of paste +across the top. Bake in a moderate oven. Or you may rub them +through a colander to free them from the skins.</p> +<br> +<p><b>GOOSEBERRY PIE.</b></p> +<p>Can be made the same as "Cranberry Tart Pie," or an upper crust +can be put on before baking. Serve with boiled custard or a pitcher +of good sweet cream.</p> +<br> +<p><b>STEWED PUMPKIN OR SQUASH FOR PIES.</b></p> +<p>Deep-colored pumpkins are generally the best. Cut a pumpkin or +squash in half, take out the seeds, then cut it up in thick slices, +pare the outside and cut again in small pieces. Put it into a large +pot or saucepan with a very little water; let it cook slowly until +tender. Now set the pot on the back of the stove, where it will not +burn, and cook slowly, stirring often until the moisture is dried +out and the pumpkin looks dark and red. It requires cooking a long +time, at least half a day, to have it dry and rich. When cool press +through a colander.</p> +<br> +<p><b>BAKED PUMPKIN OR SQUASH FOR PIES.</b></p> +<p>Cut up in several pieces, do not pare it; place them on baking +tins and set them in the oven; bake slowly until soft, then take +them out, scrape all the pumpkin from the shell, rub it through a +colander. It will be fine and light and free from lumps.</p> +<br> +<p><b>PUMPKIN PIE. No. 1.</b></p> +<p>For three pies: One quart of milk, three cupfuls of boiled and +strained pumpkin, one and one-half cupfuls of sugar, one-half +cupful of molasses, the yolks and whites of four eggs beaten +separately, a little salt, one tablespoonful each of ginger and +cinnamon. Beat all together and bake with an under crust.</p> +<p>Boston marrow or Hubbard squash may be substituted for pumpkin +and are much preferred by many, as possessing a less strong +flavor.</p> +<br> +<p><b>PUMPKIN PIE. No. 2.</b></p> +<p>One quart of stewed pumpkin pressed through a sieve, nine eggs, +whites and yolks beaten separately, two scant quarts of milk, one +tea<span class='pagenum'>[Pg 337]</span><a name='Page_337' id= +"Page_337"></a>spoonful of mace, one teaspoonful of cinnamon and +the same of nutmeg, one and one-half cupfuls of white sugar, or +very light brown. Beat all well together and bake in crust without +cover.</p> +<p>A tablespoonful of brandy is a great improvement to pumpkin, or +squash pies.</p> +<br> +<p><b>PUMPKIN PIE WITHOUT EGGS.</b></p> +<p>One quart of properly stewed pumpkin pressed through a colander; +to this add enough good, rich milk, sufficient to moisten it enough +to fill two good-sized earthen pie-plates, a teaspoonful of salt, +half a cupful of molasses or brown sugar, a tablespoonful of +ginger, one teaspoonful of cinnamon or nutmeg. Bake in a moderately +slow oven three-quarters of an hour.</p> +<br> +<p><b>SQUASH PIE.</b></p> +<p>One pint of boiled dry squash, one cupful of brown sugar, three +eggs, two tablespoonfuls of molasses, one tablespoonful of melted +butter one tablespoonful of ginger, one teaspoonful of cinnamon, a +pinch of salt and one pint of milk. This makes two pies, or one +large deep one.</p> +<br> +<p><b>SWEET POTATO PIE.</b></p> +<p>One pound of steamed sweet potatoes finely mashed,-two cups +sugar, one cup cream, one-half cup butter, three well-beaten eggs, +flavor with lemon or nutmeg and bake in pastry shell. Fine.</p> +<br> +<p><b>COOKED MEAT FOR MINCE PIES.</b></p> +<p>In order to succeed in having good mince pie, it is quite +essential to cook the meat properly, so as to retain its juices and +strength of flavor.</p> +<p>Select four pounds of lean beef, the neck piece is as good as +any; wash it and put it into a kettle with just water enough to +cover it; take off the scum as it reaches the boiling point, add +hot water from time to time, until it is tender, then season with +salt and pepper; take off the cover and let it boil until almost +dry, or until the juice has boiled back into the meat. When it +looks as though it was beginning to fry in its own juice, it is +time to take up and set aside to get cold, which should be done the +day before needed. Next day, when making the mince meat, the bones, +gristle and stringy bits should be well picked out before +chopping.</p> +<br> +<span class='pagenum'>[Pg 338]</span><a name='Page_338' id= +"Page_338"></a> +<p><b>MINCE PIES. No. 1.</b></p> +<p>The "Astor House," some years ago, was <i>famous</i> for its +"mince pies." The chief pastry cook at that time, by request, +published the recipe. I find that those who partake of it never +fail to speak in laudable terms of the superior excellence of this +recipe when strictly followed.</p> +<p>Four pounds of lean boiled beef chopped fine, twice as much of +chopped green tart apples, one pound of chopped suet, three pounds +of raisins, seeded, two pounds of currants picked over, washed and +dried, half a pound of citron, cut up fine, one pound of brown +sugar, one quart of cooking molasses, two quarts of sweet cider, +one pint of boiled cider, one tablespoonful of salt, one +tablespoonful of pepper, one tablespoonful of mace, one +tablespoonful of allspice and four tablespoonfuls of cinnamon, two +grated nutmegs, one tablespoonful of cloves; mix thoroughly and +warm it on the range until heated through. Remove from the fire and +when nearly cool, stir in a pint of good brandy and one pint of +Madeira wine. Put into a crock, cover it tightly and set it in a +cold place where it will not freeze, but keep perfectly cold. Will +keep good all winter.</p> +<div class='right'><i>Chef de Cuisine, Astor House, N. Y.</i></div> +<br> +<p><b>MINCE PIES. No. 2.</b></p> +<p>Two pounds of lean fresh beef, boiled and, when cold, chopped +fine. One pound of beef suet, cleared of strings and minced to +powder. Five pounds of apples, pared and chopped, two pounds of +raisins, seeded and chopped, one pound of Sultana raisins, washed +and picked over, two pounds of currants washed and <i>carefully</i> +picked over, three-quarters of a pound of citron cut up fine, two +tablespoonfuls cinnamon, one of powdered nutmeg, two of mace, one +of cloves, one of allspice, one of fine salt, two and a quarter +pounds of brown sugar, one quart brown sherry, one pint best +brandy.</p> +<p>Mince-meat made by this recipe will keep all winter. Cover +closely in a jar and set in a cool place.</p> +<div class='right'><i>Common Sense in the Household.</i></div> +<p>For preserving mince meat, look for CANNED MINCE MEAT.</p> +<br> +<p><b>MOCK MINCE MEAT WITHOUT MEAT.</b></p> +<p>One cupful of cold water, half a cupful of molasses, half a +cupful of brown sugar, half a cupful of cider vinegar, two-thirds +of a cupful <span class='pagenum'>[Pg 339]</span><a name='Page_339' +id="Page_339"></a>of melted butter, one cupful of raisins seeded +and chopped, one egg beaten light, half a cupful of rolled cracker +crumbs, a teaspoonful of cinnamon, a teaspoonful each of cloves, +allspice, nutmeg, salt and black pepper.</p> +<p>Put the saucepan on the fire with the water and raisins; let +them cook a few minutes, then add the sugar and molasses, then the +vinegar, then the other ingredients; lastly, add a wine-glassful of +brandy. Very fine.</p> +<br> +<p><b>FRUIT TURNOVERS. (Suitable for Picnics.)</b></p> +<p>Make a nice puff paste; roll it out the usual thickness, as for +pies; then cut it out into circular pieces about the size of a +small tea saucer; pile the fruit on half of the paste, sprinkle +over some sugar, wet the edges and turn the paste over. Press the +edges together, ornament them and brush the turnovers over with the +white of an egg; sprinkle over sifted sugar and bake on tins, in a +brisk oven, for about twenty minutes. Instead of putting the fruit +in raw, it may be boiled down with a little sugar first and then +enclosed in the crust; or jam of any kind may be substituted for +fresh fruit.</p> +<br> +<p><b>PLUM CUSTARD TARTLETS.</b></p> +<p>One pint of greengage plums, after being rubbed through a sieve, +one large cup of sugar, the yolks of two eggs well beaten. Whisk +all together until light and foamy, then bake in small patty-pans +shells of puff paste a light brown. Then fill with the plum paste, +beat the two whites until stiff, add two tablespoonfuls of powdered +sugar, spread over the plum paste and set the shells into a +moderate oven for a few moments.</p> +<p>These are much more easily handled than pieces of pie or even +pies whole, and can be packed nicely for carrying.</p> +<br> +<p><b>LEMON TARTLETS. No. 1.</b></p> +<p>Put a quart of milk into a saucepan over the fire. When it comes +to the boiling point put into it the following mixture: Into a bowl +put a heaping tablespoonful of flour, half a cupful of sugar and a +pinch of salt. Stir this all together thoroughly; then add the +beaten yolks of six eggs; stir this one way into the boiling milk +until cooked to a thick cream; remove from the fire and stir into +it the grated rind and juice of one large lemon. Have ready baked +and hot some puff paste tart <span class='pagenum'>[Pg +340]</span><a name='Page_340' id="Page_340"></a>shells. Fill them +with the custard and cover each with a meringue made of the whites +of the eggs, sweetened with four tablespoonfuls of sugar. Put into +the oven and bake a light straw color.</p> +<br> +<p><b>LEMON TARTLETS. No. 2.</b></p> +<p>Mix well together the juice and grated rind of two lemons, two +cupfuls of sugar, two eggs and the crumbs of sponge cake; beat it +all together until smooth; put into twelve patty-pans lined with +puff paste and bake until the crust is done.</p> +<br> +<p><b>ORANGE TARTLETS.</b></p> +<p>Take the juice of two large oranges and the grated peel of one, +three-fourths of a cup of sugar, a tablespoonful of butter; stir in +a good teaspoonful of cornstarch into the juice of half a lemon and +add to the mixture. Beat all well together and bake in tart shells +without cover.</p> +<br> +<p><b>MERINGUE CUSTARD TARTLETS.</b></p> +<p>Select deep individual pie-tins; fluted tartlet pans are +suitable for custard tarts, but they should be about six inches in +diameter and from two to three inches deep. Butter the pan and line +it with ordinary puff paste, then fill it with a custard made as +follows: Stir gradually into the beaten yolks of six eggs two +tablespoonfuls of flour, a saltspoonful of salt and half a pint of +cream. Stir until free from lumps and add two tablespoonfuls of +sugar; put the saucepan on the range and stir until the custard +coats the spoon. Do not let it boil or it will curdle. Pour it in a +bowl, add a few drops of vanilla flavoring and stir until the +custard becomes cold; fill the lined mold with this and bake in a +moderate oven. In the meantime, put the whites of the eggs in a +bright copper vessel and beat thoroughly, using a baker's wire +egg-beater for this purpose. While beating, sprinkle in lightly +half a pound of sugar and a dash of salt. When the paste is quite +firm, spread a thin layer of it over the tart and decorate the top +with the remainder by squeezing it through a paper funnel. Strew a +little powdered sugar over the top, return to the oven, and when a +delicate yellow tinge remove from the oven and when cold serve.</p> +<br> +<span class='pagenum'>[Pg 341]</span><a name='Page_341' id= +"Page_341"></a> +<p><b>BERRY TARTS.</b></p> +<p>Line small pie-tins with pie crust and bake. Just before ready +to use fill the tarts with strawberries, blackberries, raspberries, +or whatever berries are in season. Sprinkle over each tart a little +sugar; after adding berries add also to each tart a tablespoonful +of sweet cream. They form a delicious addition to the breakfast +table.</p> +<br> +<p><b>CREAM STRAWBERRY TARTS.</b></p> +<p>After picking over the berries carefully, arrange them in layers +in a deep pie-tin lined with puff paste, sprinkling sugar thickly +between each layer: fill the pie-tin pretty full, pouring in a +quantity of the juice: cover with a thick crust, with a slit in the +top and bake. When the pie is baked, pour into the slit in the top +of the pie the following cream mixture: Take a small cupful of the +cream from the top of the morning's milk, heat it until it comes to +a boil, then stir into it the whites of two eggs beaten light, also +a tablespoonful of white sugar and a teaspoonful of cornstarch wet +in cold milk. Boil all together a few moments until quite smooth; +set it aside and when cool pour it into the pie through the slit in +the crust. Serve it cold with powdered sugar sifted over it.</p> +<p>Raspberry, blackberry and whortleberry may be made the same.</p> +<br> +<p><b>GREEN GOOSEBERRY TART.</b></p> +<p>Top and tail the gooseberries. Put into a porcelain kettle with +enough water to prevent burning and stew slowly until they break. +Take them off, sweeten <i>well</i> and set aside to cool. When cold +pour into pastry shells and bake with a top crust of puff paste. +Brush all over with beaten egg while hot, set back in the oven to +glaze for three minutes. Eat cold.</p> +<div class='right'><i>Common Sense in the Household.</i></div> +<br> +<p><b>COCOANUT TARTS.</b></p> +<p>Take three cocoanuts, the meats grated, the yolks of five eggs, +half a cupful of white sugar, season, a wine-glass of milk; put the +butter in cold and bake in a nice puff paste.</p> +<br> +<p><b>CHOCOLATE TARTS.</b></p> +<p>Four eggs, whites and yolks, one-half cake of Baker's chocolate, +grated, one tablespoonful of cornstarch, dissolved in water, three +<span class='pagenum'>[Pg 342]</span><a name='Page_342' id= +"Page_342"></a>tablespoonfuls of milk, four of white sugar, two +teaspoonfuls of vanilla, one saltspoonful of salt, one-half +teaspoonful of cinnamon, one teaspoonful of butter, melted; rub the +chocolate smooth in the milk and heat to boiling over the fire, +then stir in the cornstarch. Stir five minutes until well +thickened, remove from the fire and pour into a bowl. Beat all the +yolks and the whites of two eggs well with the sugar, and when the +chocolate mixture is almost cold, put all together with the +flavoring and stir until light. Bake in open shells of pastry. When +done, cover with a meringue made of the whites of two eggs and two +tablespoonfuls of sugar flavored with a teaspoonful of lemon juice. +Eat cold.</p> +<p>These are nice for tea, baked in patty-pans.</p> +<div class='right'><i>Common Sense in the Household.</i></div> +<br> +<p><b>MAIDS OF HONOR.</b></p> +<p>Take one cupful of sour milk, one of sweet milk, a tablespoonful +of melted butter, the yolks of four eggs, juice and rind of one +lemon and a small cupful of white pounded sugar. Put both kinds of +milk together in a vessel, which is set in another and let it +become sufficiently heated to set the curd, then strain off the +milk, rub the curd through a strainer, add butter to the curd, the +sugar, well-beaten eggs and lemon. Line the little pans with the +richest of puff paste and fill with the mixture; bake until firm in +the centre, from ten to fifteen minutes.</p> +<br> +<p><b>GERMAN FRUIT PIE.</b></p> +<p>Sift together a heaping teaspoonful of baking powder and a pint +of flour; add a piece of butter as large as a walnut, a pinch of +salt, one beaten egg and sweet milk enough to make a soft dough. +Roll it out half an inch thick; butter a square biscuit tin and +cover the bottom and sides with the dough; fill the pan with +quartered juicy apples, sprinkle with a little cinnamon and +molasses. Bake in rather quick oven until the crust and apples are +cooked a light brown. Sprinkle a little sugar over the top five +minutes before removing from the oven.</p> +<p>Ripe peaches are fine used in the same manner.</p> +<br> +<p><b>APPLE TARTS.</b></p> +<p>Pare, quarter, core and boil in half a cupful of water, until +quite soft, ten large, tart apples; beat until very smooth and add +the yolks of six eggs, or three whole ones, the juice and grated +outside rind of <span class='pagenum'>[Pg 343]</span><a name= +'Page_343' id="Page_343"></a>two lemons, half a cap of butter; one +and a half of sugar (or more, if not sufficiently sweet); beat all +thoroughly, line patty-pans with a puff paste and fill; bake five +minutes in a hot oven.</p> +<p><i>Meringue.</i>—If desired very nice, cover them when +removed from the oven with the meringue made of the whites of three +eggs remaining, mixed with three tablespoonfuls of sugar; return to +the oven and delicately brown.</p> +<br> +<p><b>CREAM TARTS.</b></p> +<p>Make a rich, brittle crust, with which cover your patty-pans, +smoothing off the edges nicely and bake well. While these "shells" +are cooling, take one teacupful (more or less according to the +number of tarts you want) of perfectly sweet and fresh cream, +skimmed free of milk; put this into a large bowl or other deep +dish, and with your egg-beater whip it to a thick, stiff froth; add +a heaping tablespoonful of fine white sugar, with a teaspoonful (a +small one) of lemon or vanilla. Fill the cold shells with this and +set in a cool place till tea is ready.</p> +<br> +<p><b>OPEN JAM TARTS.</b></p> +<p>Time to bake until paste loosens from the dish. Line shallow tin +dish with puff paste, put in the jam, roll out some of the paste, +wet it lightly with the yolk of an egg beaten with a little milk, +and a tablespoonful of powdered sugar. Cut it in narrow strips, +then lay them across the tart, lay another strip around the edge, +trim off outside, and bake in a quick oven.</p> +<br> +<p><b>CHESS CAKES.</b></p> +<p>Peel and grate one cocoanut; boil one pound of sugar fifteen +minutes in two-thirds of a pint of water; stir in the grated +cocoanut and boil fifteen minutes longer. While warm, stir in a +quarter of a pound of butter; add the yolks of seven eggs well +beaten. Bake in patty-pans with rich paste. If prepared cocoanut is +used, take one and a half coffeecupfuls. Fine.</p> +<center><img src='images/343.png' width='140' height='99' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 344]</span><a name='Page_344' id= +"Page_344"></a> +<hr style='width: 65%;'> +<a name='CUSTARDS_CREAMS_AND_DESSERTS' id= +"CUSTARDS_CREAMS_AND_DESSERTS"></a> +<h2><b>CUSTARDS, CREAMS AND DESSERTS.</b></h2> +<br> +<p>The usual rule for custards is, eight eggs to a quart of milk; +but a very good custard can be made of six, or even less, +especially with the addition of a level tablespoonful of sifted +flour, thoroughly blended in the sugar first, before adding the +other ingredients. They may be baked, boiled or steamed, either in +cups or one large dish. It improves custard to first boil the milk +and then cool it before being used; also a little salt adds to the +flavor. A very small lump of butter may also be added, if one wants +something especially rich.</p> +<p>To make custards look and taste better, duck's eggs should be +used when obtainable; they add very much to the flavor and +richness, and so many are not required as of ordinary eggs, four +duck's eggs to the pint of milk making a delicious custard. When +desired extremely rich and good, cream should be substituted for +the milk, and double the quantity of eggs used to those mentioned, +omitting the whites.</p> +<p>When making boiled custard, set the dish containing the custard +into another and larger dish, partly filled with boiling water, +placed over the fire. Let the cream or milk come almost to a boil +before adding the eggs or thickening, then stir it briskly one way +every moment until smooth and well cooked; it must <i>not</i> boil +or it will curdle.</p> +<p>To bake a custard, the fire should be moderate and the dish well +buttered.</p> +<p>Everything in baked custard depends upon the <i>regularly heated +slow</i> oven. If made with nicety it is the most delicate of all +sweets; if cooked till it wheys it is hardly eatable.</p> +<p>Frozen eggs can be made quite as good as fresh ones if used as +soon as thawed soft. Drop them into boiling water, letting them +remain until the water is cold. They will be soft all through and +beat up equal to those that have not been touched with the +frost.</p> +<span class='pagenum'>[Pg 345]</span><a name='Page_345' id= +"Page_345"></a> +<p>Eggs should always be thoroughly well beaten separately, the +yolks first, then the sugar added, beat again, then add the beaten +whites with the flavoring, then the cooled scalded milk. The +lighter the eggs are beaten, the thicker and richer the +custard.</p> +<p>Eggs should always be broken into a cup, the whites and yolks +separated, and they should always be strained. Breaking the eggs +thus, the bad ones may be easily rejected without spoiling the +others and so cause no waste.</p> +<p>A meringue, or frosting for the top, requires about a +tablespoonful of fine sugar to the beaten white of one egg; to be +placed on the top after the custard or pudding is baked, smoothed +over with a broad-bladed knife dipped in cold water, and replaced +in the oven to brown slightly.</p> +<br> +<p><b>SOFT CARAMEL CUSTARD.</b></p> +<p>One quart of milk, half a cupful of sugar, six eggs, half a +teaspoonful of salt. Put the milk on to boil, reserving a cupful. +Beat the eggs and add the cold milk to them. Stir the sugar in a +small frying pan until it becomes liquid and just begins to smoke. +Stir it into the boiling milk; then add the beaten eggs and cold +milk and stir constantly until the mixture begins to thicken. Set +away to cool. Serve in glasses.</p> +<br> +<p><b>BAKED CUSTARD.</b></p> +<p>Beat five fresh eggs, the whites and yolks separately, the yolks +with half a cup of sugar, the whites to a stiff froth; then stir +them gradually into a quart of sweet rich milk previously boiled +and cooled; flavor with extract of lemon or vanilla and half a +teaspoonful of salt. Rub butter over the bottom and sides of a +baking-dish or tin basin; pour in the custard, grate a little +nutmeg over and bake in a quick oven. It is better to set the dish +in a shallow pan of hot water reaching nearly to the top, the water +to be kept boiling until the custard is baked; three-quarters of an +hour is generally enough. Run a teaspoon handle into the middle of +it; if it comes out clean it is baked sufficiently.</p> +<br> +<p><b>CUP CUSTARD.</b></p> +<p>Six eggs half a cupful of sugar, one quart of new milk. Beat the +eggs and the sugar and milk, and any extract or flavoring you like. +Fill your custard cups, sift a little nutmeg or cinnamon over the +tops, set them in a moderate oven in a shallow pan half filled with +<span class='pagenum'>[Pg 346]</span><a name='Page_346' id= +"Page_346"></a>hot water. In about twenty minutes try them with the +handle of a teaspoon to see if they are firm. Judgment and great +care are needed to attain skill in baking custard, for if left in +the oven a minute too long, or if the fire is too hot, the milk +will certainly whey.</p> +<p>Serve cold with fresh fruit sugared and placed on top of each. +Strawberries, peaches or raspberries, as preferred.</p> +<br> +<p><b>BOILED CUSTARD.</b></p> +<p>Beat seven eggs very light, omitting the whites of two; mix them +gradually with a quart of milk and half a cupful of sugar; boil in +a dish set in another of boiling water; add flavoring. As soon as +it comes to the boiling point remove it, or it will be liable to +curdle and become lumpy. Whip the whites of the two eggs that +remain, adding two heaping tablespoonfuls of sugar. When the +custard is cold heap this on top; if in cups, put on a strawberry +or a bit of red jelly on each. Set in a cold place till wanted.</p> +<div class='right'><i>Common Sense in the Household.</i></div> +<br> +<p><b>BOILED CUSTARD, OR MOCK CREAM.</b></p> +<p>Take two even tablespoonfuls of cornstarch, one quart of milk, +three eggs, half a teaspoonful of salt and a small piece of butter; +heat the milk to nearly boiling and add the starch, previously +dissolved in a little cold milk; then add the eggs well beaten with +four tablespoonfuls of powdered sugar; let it boil up once or +twice, stirring it briskly, and it is done. Flavor with lemon, or +vanilla, or raspberry, or to suit your taste.</p> +<p>A good substitute for ice cream, served <i>very</i> cold.</p> +<br> +<p><b>FRENCH CUSTARD.</b></p> +<p>One quart of milk, eight eggs, sugar and cinnamon to taste; +separate the eggs, beat the yolks until thick, to which add the +milk, a little vanilla, and sweeten to taste; put it into a pan or +farina kettle, place it over a slow fire and stir it all the time +until it becomes custard; then pour it into a pudding-dish to get +cold; whisk the whites until stiff and dry; have ready a pan of +boiling water on the top of which place the whites; cover and place +them where the water will keep sufficiently hot to cause a steam to +pass through and cook them; place in a dish (suitable for the +table) a layer of custard and white alter<span class='pagenum'>[Pg +347]</span><a name='Page_347' id="Page_347"></a>nately; on each +layer of custard grate a little nutmeg with a teaspoonful of wine; +reserve a layer of white for the cover, over which grate nutmeg; +then send to table and eat cold.</p> +<br> +<p><b>GERMAN CUSTARD.</b></p> +<p>Add to a pint of good, rich, boiled custard an ounce of sweet +almonds, blanched, roasted and pounded to a paste, and half an +ounce of pine-nuts or peanuts, blanched, roasted and pounded; also +a small quantity of candied citron cut into the thinnest possible +slips; cook the custard as usual and set it on the ice for some +hours before using.</p> +<br> +<p><b>APPLE CUSTARD.</b></p> +<p>Pare, core and quarter a dozen large juicy pippins. Stew among +them the yellow peel of a large lemon grated very fine, and stew +them till tender in a very small portion of water. When done, mash +them smooth with the back of a spoon (you must have a pint and a +half of the stewed apple); mix a half cupful of sugar with them and +set them away till cold. Beat six eggs very light and stir them +gradually into a quart of rich milk alternately with the stewed +apple. Put the mixture into cups, or into a deep dish and bake it +about twenty minutes. Send it to table cold, with nutmeg grated +over the top.</p> +<br> +<p><b>ALMOND CUSTARD. No. 1.</b></p> +<p>Scald and blanch half a pound of shelled sweet almonds and three +ounces of bitter almonds, throwing them, as you do them, into a +large bowl of cold water. Then pound them one at a time into a +paste, adding a few drops of wine or rose-water to them. Beat eight +eggs very light with two-thirds of a cup of sugar, then mix +together with a quart of rich milk, or part milk and part cream; +put the mixture into a saucepan and set it over the fire. Stir it +one way until it begins to thicken, but not till it curdles; remove +from the fire and when it is cooled put in a glass dish. Having +reserved part of the whites of the eggs, beat them to a stiff +froth, season with three tablespoonfuls of sugar and a teaspoonful +of lemon extract, spread over the top of the custard. Serve +cold.</p> +<br> +<span class='pagenum'>[Pg 348]</span><a name='Page_348' id= +"Page_348"></a> +<p><b>ALMOND CUSTARD. No. 2.</b></p> +<p>Blanch a quarter of a pound of sweet almonds, pound them, as in +No. 1 on preceding page, with six ounces of fine white sugar and +mix them well with the yolks of four eggs; then dissolve one ounce +of patent gelatine in one quart of boiling milk, strain it through +a sieve and pour into it the other mixture; stir the whole over the +fire until it thickens and is smooth; then pour it into your mold +and keep it upon ice, or in a cool place, until wanted; when ready +to serve dip the mold into warm water, rub it with a cloth and turn +out the cream carefully upon your dish.</p> +<br> +<p><b>SNOWBALL CUSTARD.</b></p> +<p>Soak half a package of Cox's gelatine in a teacupful of cold +water one hour, to which add a pint of boiling water, stir it until +the gelatine is thoroughly dissolved. Then beat the whites of four +eggs to a stiff froth, put two teacupfuls of sugar in the gelatine +water first, then the beaten white of egg and one teaspoonful of +vanilla extract, or the grated rind and the juice of a lemon. Whip +it some time until it is all quite stiff and cold. Dip some teacups +or wine-glasses in cold water and fill them; set in a cold +place.</p> +<p>In the meantime, make a boiled custard of the yolks of three of +the eggs, with half a cupful of sugar and a pint of milk; flavor +with vanilla extract. Now after the meringue in the cups has stood +four or five hours, turn them out of the molds, place them in a +glass dish and pour this custard around the base.</p> +<br> +<p><b>BAKED COCOANUT CUSTARD.</b></p> +<p>Grate as much cocoanut as will weigh a pound. Mix half a pound +of powdered white sugar with the milk of the cocoanut, or with a +pint of cream, adding two tablespoonfuls of rose-water. Then stir +in gradually a pint of rich milk. Beat to a stiff froth the whites +of eight eggs and stir them into the milk and sugar, a little at a +time, alternately with the grated cocoanut; add a teaspoonful of +powdered nutmeg and cinnamon. Then put the mixture into cups and +bake them twenty minutes in a moderate oven, set in a pan half +filled with boiling water. When cold, grate loaf sugar over +them.</p> +<br> +<span class='pagenum'>[Pg 349]</span><a name='Page_349' id= +"Page_349"></a> +<p><b>WHIPPED CREAM. No. 1.</b></p> +<p>To the whites of three eggs, beaten to a stiff froth, add a pint +of thick sweet cream (previously set where it is very cold) and +four tablespoonfuls of sweet wine, with three of fine white sugar +and a teaspoonful of the extract of lemon or vanilla. Mix all the +ingredients together on a board platter or pan and whip it to a +standing froth; as the froth rises, take it off lightly with a +spoon and lay it on an inverted sieve with a dish under it to catch +what will drain through; and what drains through can be beaten over +again.</p> +<p>Serve in a glass dish with jelly or jam and sliced sponge cake. +This should be whipped in a cool place and set in the ice box.</p> +<br> +<p><b>WHIPPED CREAM. No. 2.</b></p> +<p>Three coffeecupfuls of good thick sweet cream, half a cup of +powdered sugar, three teaspoonfuls of vanilla; whip it to a stiff +froth. Dissolve three-fourths of an ounce of best gelatine in a +teacup of hot water and when cool pour it in the cream and stir it +gently from the bottom upward, cutting the cream into it, until it +thickens. The dish which contains the cream should be set in +another dish containing ice-water, or cracked ice. When finished +pour in molds and set on ice or in any very cold place.</p> +<br> +<p><b>SPANISH CREAM.</b></p> +<p>Take one quart of milk and soak half a box of gelatine in it for +an hour; place it on the fire and stir often. Beat the yolks of +three eggs very light with a cupful of sugar, stir into the +scalding milk and heat until it begins to thicken (it should not +boil, or it will curdle); remove from the fire and strain through +thin muslin or tarlatan, and when nearly cold flavor with vanilla +or lemon; then wet a dish or mold in cold water and set aside to +stiffen.</p> +<br> +<p><b>BAVARIAN CREAM.</b></p> +<p>One quart of sweet cream, the yolks of four eggs beaten together +with a cupful of sugar. Dissolve half an ounce of gelatine or +isinglass in half a teacupful of warm water; when it is dissolved +stir in a pint of boiling hot cream; add the beaten yolks and +sugar; cook all together until it begins to thicken, then remove +from the fire and add the other pint of cold cream whipped to a +stiff froth, adding a little at a time <span class='pagenum'>[Pg +350]</span><a name='Page_350' id="Page_350"></a>and beating hard. +Season with vanilla or lemon. Whip the whites of the eggs for the +top. Dip the mold in cold water before filling; set it in a cold +place. To this could be added almonds, pounded, grated chocolate, +peaches, pineapples, strawberries, raspberries, or any seasonable +fruit.</p> +<br> +<p><b>STRAWBERRY BAVARIAN CREAM.</b></p> +<p>Pick off the hulls of a box of strawberries, bruise them in a +basin with a cup of powered sugar; rub this through a sieve and mix +with it a pint of whipped cream and one ounce and a half of +clarified isinglass or gelatine; pour the cream into a mold +previously oiled. Let it in rough ice and when it has become firm +turn out on a dish.</p> +<p>Raspberries or currants may be substituted for strawberries.</p> +<br> +<p><b>GOLDEN CREAM.</b></p> +<p>Boil a quart of milk; when boiling stir into it the well-beaten +yolks of six eggs; add six tablespoonfuls of sugar and one +tablespoonful of sifted flour, which have been well beaten +together; when boiled, turn it into a dish, and pour over it the +whites beaten to a stiff froth, mixing with them six +tablespoonfuls, of powdered sugar. Set all in the oven and brown +slightly. Flavor the top with vanilla and the bottom with lemon. +Serve cold.</p> +<br> +<p><b>CHOCOLATE CREAM. No. 1.</b></p> +<p>Three ounces of grated chocolate, one-quarter pound of sugar, +one and one-half pints of cream, one and one-half ounces of +clarified isinglass, or gelatine, the yolks of six eggs.</p> +<p>Beat the yolks of the eggs well; put them into a basin with the +grated chocolate, the sugar and one pint of the cream; stir these +ingredients well together, pour them into a basin and set this +basin in a saucepan of boiling water; stir it one way until the +mixture thickens, but <i>do not allow it to boil</i>, or it will +curdle. Strain the cream through a sieve into a basin, stir in the +isinglass and the other one-half pint of cream, which should-be +well whipped; mix all well together, and pour it into a mold which +has been previously oiled with the purest salad oil, and, if at +hand, set it in ice until wanted for table.</p> +<center><img src='images/il19.jpg' width='547' height='800' alt= +'MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW JOHNSON' title= +''></center> +<br> +<span class='pagenum'>[Pg 351]</span><a name='Page_351' id= +"Page_351"></a> +<p><b>CHOCOLATE CREAM OR CUSTARD. No. 2.</b></p> +<p>Take one quart of milk, and when nearly boiling stir in two +ounces of grated chocolate; let it warm on the fire for a few +moments, and then remove and cool; beat the yolks of eight eggs and +two whites with eight tablespoonfuls of sugar, then pour the milk +over them; flavor and bake as any custard, either in cups or a +large dish. Make a meringue of the remaining whites.</p> +<br> +<p><b>LEMON CREAM. No. 1.</b></p> +<p>One pint of cream, the yolks of two eggs, one quarter of a pound +of white sugar, one large lemon, one ounce isinglass or +gelatine.</p> +<p>Put the cream into a <i>lined</i> saucepan with the sugar, lemon +peel and isinglass, and simmer these over a gentle fire for about +ten minutes, stirring them all the time. Strain the cream into a +basin, add the yolks of eggs, which should be well beaten, and put +the basin into a saucepan of boiling water; stir the mixture one +way until it thickens, <i>but do not allow it to boil</i>; take it +off the fire and keep stirring it until nearly cold. Strain the +lemon juice into a basin, gradually pour on it the cream, and +<i>stir it well</i> until the juice is well mixed with it. Have +ready a well-oiled mold, pour the cream into it, and let it remain +until perfectly set. When required for table, loosen the edges with +a small blunt knife, put a dish on the top of the mold, turn it +over quickly, and the cream should easily slip away.</p> +<br> +<p><b>LEMON CREAM. No. 2.</b></p> +<p>Pare into one quart of boiling water the peels of four large +lemons, the yellow outside only; let it stand for four hours; then +take them out and add to the water the juice of the four lemons and +one cupful of fine white sugar. Beat the yolks of ten eggs and mix +all together; strain it through a piece of lawn or lace into a +porcelain lined stewpan; set it over a slow fire; stir it one way +until it is as thick as good cream, <i>but do not let it boil</i>; +then take it from the fire, and, when cool, serve in custard +cups.</p> +<br> +<p><b>LEMON CREAM. No. 3.</b></p> +<p>Peel three lemons and squeeze out the juice into one quart of +milk. Add the peel; cut in pieces and cover the mixture for a few +<span class='pagenum'>[Pg 352]</span><a name='Page_352' id= +"Page_352"></a>hours; then add six eggs, well beaten, and one pint +of water, well sweetened. Strain and simmer over a gentle fire till +it thickens; <i>do not let it boil.</i> Serve very cold.</p> +<br> +<p><b>ORANGE CREAM.</b></p> +<p>Whip a pint of cream so long that there will be but one-half the +quantity left when skimmed off. Soak in half a cupful of cold water +a half package of gelatine and then grate over it the rind of two +oranges. Strain the juice of six oranges and add to it a cupful of +sugar; now put the half pint of unwhipped cream into a double +boiler, pour into it the well-beaten yolks of six eggs, stirring +until it begins to thicken, then add the gelatine. Remove from the +fire, let it stand for two minutes and add the orange juice and +sugar; beat all together until about the consistency of soft +custard and add the whipped cream. Mix well and turn into molds to +harden. To be served with sweetened cream. Fine.</p> +<br> +<p><b>SOLID CREAM.</b></p> +<p>Four tablespoonfuls of pounded sugar, one quart of cream, two +tablespoonfuls of brandy, the juice of one large lemon.</p> +<p>Strain the lemon juice over the sugar and add the brandy, then +stir in the cream, put the mixture into a pitcher and continue +pouring from one pitcher to another, until it is quite thick; or it +may be whisked until the desired consistency is obtained. It should +be served in jelly glasses.</p> +<br> +<p><b>BANANA CREAM.</b></p> +<p>After peeling the bananas, mash them with an iron or wooden +spoon; allow equal quantities of bananas and sweet cream; to one +quart of the mixture, allow one-quarter of a pound of sugar. Beat +them all together until the cream is light.</p> +<br> +<p><b>TAPIOCA CREAM CUSTARD.</b></p> +<p>Soak three heaping tablespoonfuls of tapioca in a teacupful of +water over night. Place over the fire a quart of milk; let it come +to a boil, then stir in the tapioca, a good pinch of salt, stir +until it thickens; then add a cupful of sugar and the beaten yolks +of three eggs. Stir it quickly and pour it into a dish and stir +gently into the mixture the whites beaten stiff, the flavoring and +set it on ice, or in an ice chest.</p> +<br> +<span class='pagenum'>[Pg 353]</span><a name='Page_353' id= +"Page_353"></a> +<p><b>PEACH CREAM. No. 1.</b></p> +<p>Mash very smooth two cupfuls of canned peaches, run them through +a sieve and cook for three minutes in a syrup made by boiling +together one cupful of sugar and stirring all the time. Place the +pan containing the syrup and peaches into another of boiling water +and add one-half packet of gelatine prepared the same as in +previous recipes, and stir for five minutes to thoroughly dissolve +the gelatine, then take it from the fire, place in a pan of +ice-water, beat until nearly cool and then add the well-frothed +whites of six eggs. Beat this whole mixture until it commences to +harden. Then pour into a mold, set away to cool and serve with +cream and sugar. It should be placed on the ice to cool for two or +three hours before serving.</p> +<br> +<p><b>PEACH CREAM. No. 2.</b></p> +<p>A quart of fine peaches, pare and stone the fruit and cut in +quarters. Beat the whites of three eggs with a half cupful of +powdered sugar until it is stiff enough to cut with a knife. Take +the yolks and mix with half a cupful of granulated sugar and a pint +of milk. Put the peaches into the mixture, place in a pudding-dish +and bake until almost firm; then put in the whites, mixing all +thoroughly again, and bake a light brown. Eat ice cold.</p> +<br> +<p><b>ITALIAN CREAM.</b></p> +<p>Put two pints of cream into two bowls; with one bowl mix six +ounces of powdered loaf sugar, the juice of two large lemons and +two glassfuls of white wine; then add the other pint of cream and +stir the whole very hard; boil two ounces of isinglass or gelatine +with four small teacupfuls of water till reduced to one-half; then +stir the mixture luke-warm into the other ingredients; put them in +a glass dish to congeal.</p> +<br> +<p><b>SNOW CREAM.</b></p> +<p>Heat a quart of thick, sweet cream; when ready to boil, stir +into it quickly three tablespoonfuls of cornstarch flour, blended +with some cold cream; sweeten to taste and allow it to boil gently, +stirring for two or three minutes; add quickly the whites of six +eggs, beaten to a stiff froth; do not allow it to boil up more than +once after adding the eggs; flavor with lemon, vanilla, bitter +almond or grated lemon peel; lay the<span class='pagenum'>[Pg +354]</span><a name='Page_354' id="Page_354"></a> snow thus formed +quickly in rocky heaps on silver or glass dishes, or in shapes. +Iced, it will turn out well.</p> +<p>If the recipe is closely followed, any family may enjoy it at a +trifling expense, and it is really worthy the table of an epicure. +It can be made the day before it is to be eaten; kept cold.</p> +<br> +<p><b>MOCK ICE.</b></p> +<p>Take about three tablespoonfuls of some good preserve; rub it +through a sieve with as much cream as will fill a quart mold; +dissolve three-quarters of an ounce of isinglass or gelatine in +half a pint of water; when almost cold, mix it well with the cream; +put it into a mold, set in a cool place and turn out next day.</p> +<br> +<p><b>PEACH MERINGUE.</b></p> +<p>Pare and quarter (removing stones) a quart of sound, ripe +peaches; place them all in a dish that it will not injure to set in +the oven and yet be suitable to place on the table. Sprinkle the +peaches with sugar, and cover them well with the beaten whites of +three eggs. Stand the dish in the oven until the eggs have become a +delicate brown, then remove, and when cool enough, set the dish on +ice, or in a very cool place. Take the yolks of the eggs, add to +them a pint of milk, sweeten and flavor, and boil same in a custard +kettle, being careful to keep the eggs from curdling. When cool +pour into a glass pitcher and serve with the meringue when ready to +use.</p> +<br> +<p><b>APPLE FLOAT.</b></p> +<p>One dozen apples, pared and cored, one pound and a half of +sugar. Put the apples on with water enough to cover them and let +them stew until they look as if they would break; then take them +out and put the sugar in the same water; let the syrup come to a +boil, put in the apples and let them stew until done through and +clear; then take them out, slice into the syrup one large lemon and +add an ounce of gelatine dissolved in a pint of cold water. Let the +whole mix well and come to a boil; then pour upon the apples. The +syrup will congeal. It is to be eaten cold with cream.</p> +<p>Or you may change the dish by making a soft custard with the +yolks of four eggs, three tablespoonfuls of powdered sugar and a +<span class='pagenum'>[Pg 355]</span><a name='Page_355' id= +"Page_355"></a>scant quart of milk. When cold, spread it over the +apples. Whip the whites of the egg, flavor with lemon and place on +the custard. Color in the oven.</p> +<br> +<p><b>SYLLABUB.</b></p> +<p>One quart of rich milk or cream, a cupful of wine, half a cupful +of sugar; put the sugar and wine into a bowl and the milk lukewarm +in a separate vessel. When the sugar is dissolved in the wine, pour +the milk in, holding it high; pour it back and forth until it is +frothy. Grate nutmeg over it.</p> +<br> +<p><b>CREAM FOR FRUIT.</b></p> +<p>This recipe is an excellent substitute for pure cream, to be +eaten on fresh berries and fruit.</p> +<p>One cupful of sweet milk; heat it until boiling. Beat together +the whites of two eggs, a tablespoonful of white sugar and a piece +of butter the size of a nutmeg. Now add half a cupful of cold milk +and a teaspoonful of cornstarch; stir well together until very +light and smooth, then add it to the boiling milk; cook it until it +thickens; it must not boil. Set it aside to cool. It should be of +the consistency of real fresh cream. Serve in a creamer.</p> +<br> +<p><b>STRAWBERRY SPONGE.</b></p> +<p>One quart of strawberries, half a package of gelatine, one +cupful and a half of water, one cupful of sugar, the juice of a +lemon, the whites of four eggs. Soak the gelatine for two hours in +half a cupful of the water. Mash the strawberries and add half the +sugar to them. Boil the remainder of the sugar and the water gently +twenty minutes. Rub the strawberries through a sieve. Add the +gelatine to the boiling syrup and take from the fire immediately; +then add the strawberries. Place in a pan of ice-water and beat +five minutes. Add the whites of eggs and beat until the mixture +begins to thicken. Pour in the molds and set away to harden. Serve +with sugar and cream. Raspberry and blackberry sponges are made in +the same way.</p> +<br> +<p><b>LEMON SPONGE.</b></p> +<p>Lemon sponge is made from the juice of four lemons, four eggs, a +cupful of sugar, half a package of gelatine and one pint of water. +Strain lemon juice on the sugar; beat the yolks of the eggs and mix +<span class='pagenum'>[Pg 356]</span><a name='Page_356' id= +"Page_356"></a>with the remainder of the water, having used a half +cupful of the pint in which to soak the gelatine. Add the sugar and +lemon to this and cook until it begins to thicken, then add the +gelatine. Strain this into a basin, which place in a pan of water +to cool. Beat with a whisk until it has cooled but not hardened; +now add the whites of the eggs until it begins to thicken, turn in +a mold and set to harden.</p> +<p>Remember the sponge hardens very rapidly when it commences to +cool, so have your molds all ready. Serve with powdered sugar and +cream.</p> +<br> +<p><b>APPLE SNOW.</b></p> +<p>Stew some fine-flavored sour apples tender, sweeten to taste, +strain them through a fine wire sieve and break into one pint of +strained apples the white of an egg; whisk the apple and egg very +briskly till quite stiff and it will be as white as snow; eaten +with a nice boiled custard it makes a very desirable dessert. More +eggs may be used if liked.</p> +<br> +<p><b>QUINCE SNOW.</b></p> +<p>Quarter five fair-looking quinces and boil them till they are +tender in water, then peel them and push them through a coarse +sieve. Sweeten to the taste and add the whites of three or four +eggs. Then with an egg-whisk beat all to a stiff froth and pile +with a spoon upon a glass dish and set away in the ice box, unless +it is to be served immediately.</p> +<br> +<p><b>ORANGE TRIFLE.</b></p> +<p>Take the thin parings from the outside of a dozen oranges and +put to steep in a wide-mouthed bottle; cover it with good cognac +and let it stand twenty-four hours; skin and seed the oranges and +reduce to a pulp; press this through a sieve, sugar to taste, +arrange in a dish and heap with whipped cream flavored with the +orange brandy, ice two hours before serving.</p> +<br> +<p><b>LEMON TRIFLE.</b></p> +<p>The juice of two lemons and grated peel of one, one pint of +cream, well sweetened and whipped stiff, one cupful of sherry, a +little nutmeg. Let sugar, lemon juice and peel lie together two +hours before you add wine and nutmeg. Strain through double +tarlatan and whip gradually into the frothed cream. Serve very soon +heaped in small glasses. Nice with cake.</p> +<br> +<span class='pagenum'>[Pg 357]</span><a name='Page_357' id= +"Page_357"></a> +<p><b>FRUIT TRIFLE.</b></p> +<p>Whites of four eggs beaten to a stiff froth, two tablespoonfuls +each of sugar, currant jelly and raspberry jam. Eaten with sponge +cakes, it is a delicious dessert.</p> +<br> +<p><b>GRAPE TRIFLE.</b></p> +<p>Pulp through a sieve two pounds of ripe grapes, enough to keep +back the stones, add sugar to taste. Put into a trifle dish and +cover > with whipped cream, nicely flavored. Serve very +cold.</p> +<br> +<p><b>APPLE TRIFLE.</b></p> +<p>Peel, core and quarter some good tart apples of nice flavor, and +stew them with a strip of orange and a strip of quince peel, +sufficient water to cover the bottom of the stewpan, and sugar in +the proportion of half a pound to one pound of fruit; when cooked, +press the pulp through a sieve, and, when cold, dish and cover with +one pint of whipped cream flavored with lemon peel.</p> +<p>Quinces prepared in the same manner are equally as good.</p> +<br> +<p><b>PEACH TRIFLE.</b></p> +<p>Select perfect, fresh peaches, peel and core and cut in +quarters; they should be <i>well sugared</i>, arranged in a trifle +dish with a few of their own blanched kernels among them, then +heaped with whipped cream as above; the cream should not be +flavored; this trifle should be set on the ice for at least an hour +before serving; home-made sponge cakes should be served with +it.</p> +<br> +<p><b>GOOSEBERRY TRIFLE.</b></p> +<p>One quart of gooseberries, sugar to taste, one pint of custard, +a plateful of whipped cream.</p> +<p>Put the gooseberries into a jar, with sufficient moist sugar to +sweeten them, and boil them until reduced to a pulp. Put this pulp +at the bottom of a trifle dish; pour over it a pint of custard, +and, when cold, cover with whipped cream. The cream should be +whipped the day before it is wanted for table, as it will then be +so much firmer and more solid. This dish may be garnished as fancy +dictates.</p> +<br> +<span class='pagenum'>[Pg 358]</span><a name='Page_358' id= +"Page_358"></a> +<p><b>LEMON HONEY.</b></p> +<p>One coffeecupful of white sugar, the grated rind and juice of +one large lemon, the yolks of three eggs and the white of one, a +tablespoonful of butter. Put into a basin the sugar and butter, set +it in a dish of boiling water over the fire; while this is melting, +beat up the eggs, and add to them the grated rind from the outside +of the lemon; then add this to the sugar and butter, cooking and +stirring it until it is thick and clear like honey.</p> +<p>This will keep for some days, put into a tight preserve jar, and +is nice for flavoring pies, etc.</p> +<br> +<p><b>FLOATING ISLANDS.</b></p> +<p>Beat the yolks of five eggs and the whites of two very light, +sweeten with five tablespoonfuls of sugar and flavor to taste; stir +them into a quart of scalded milk and cook it until it thickens. +When cool pour it into a glass dish. Now whip the whites of the +three remaining eggs to a <i>stiff</i> froth, adding three +tablespoonfuls of sugar and a little flavoring. Pour this froth +over a shallow dish of boiling water; the steam passing through it +cooks it; when sufficiently cooked, take a tablespoon and drop +spoonfuls of this over the top of the custard, far enough apart so +that the "little white islands" will not touch each other. By +dropping a teaspoonful of bright jelly on the top or centre of each +island, is produced a pleasing effect; also by filling wine-glasses +and arranging them around a standard adds much to the appearance of +the table.</p> +<br> +<p><b>FLOATING ISLAND.</b></p> +<p>One quart of milk, five eggs and five tablespoonfuls of sugar. +Scald the milk, then add the beaten yolks and one of the whites +together with the sugar. First stir into them a little of the +scalded milk to prevent curdling, then all of the milk. Cook it the +proper thickness; remove from the fire, and, when cool, flavor; +then pour it into a glass dish and let it become very cold. Before +it is served beat up the remaining four whites of the eggs to a +<i>stiff</i> froth and beat into them three tablespoonfuls of sugar +and two tablespoonfuls of currant jelly. Dip this over the top of +the custard.</p> +<br> +<p><b>TAPIOCA BLANC MANGE.</b></p> +<p>Half a pound of tapioca soaked an hour in one pint of milk and +boiled till tender; add a pinch of salt, sweeten to taste and put +into a <span class='pagenum'>[Pg 359]</span><a name='Page_359' id= +"Page_359"></a>mold; when cold turn it out and serve with +strawberry or raspberry jam around it and a little cream. Flavor +with lemon or vanilla.</p> +<br> +<p><b>BLANC MANGE. No. 1.</b></p> +<p>In one teacupful of water boil until dissolved one ounce of +clarified isinglass, or of patent gelatine (which is better); stir +it continually, while boiling. Then squeeze the juice of a lemon +upon a cupful of fine, white sugar; stir the sugar into a quart of +rich cream and half a pint of Madeira or sherry wine; when it is +well mixed, add the dissolved isinglass or gelatine, stir all well +together, pour it into molds previously wet with cold water; set +the molds upon ice, let them stand until their contents are hard +and cold, then serve with sugar and cream or custard sauce.</p> +<br> +<p><b>BLANC MANGE. No. 2.</b></p> +<p>Dissolve two ounces of patent gelatine in cold water; when it is +dissolved stir it into two quarts of rich milk, with a teacupful of +fine white sugar; season it to your taste with lemon, or vanilla, +or peach water; place it over the fire and boil it, stirring it +continually; let it boil five minutes; then strain it through a +cloth, pour it into molds previously wet with cold water and salt; +let it stand on ice, or in any cool place until it becomes hard and +cold; turn it out carefully upon dishes and serve; or, half fill +your mold; when this has set, cover with cherries, peaches in +halves, strawberries or sliced bananas, and add the remainder.</p> +<br> +<p><b>CHOCOLATE BLANC MANGE.</b></p> +<p>Half a box of gelatine soaked in a cupful of water for an hour, +half a cupful of grated chocolate, rubbed smooth in a little milk. +Boil two cupfuls of milk, then add the gelatine and chocolate and +one cupful of sugar; boil all together eight or ten minutes. Remove +from the fire, and when nearly cold beat into this the whipped +whites of three eggs, flavored with vanilla. Should be served cold +with custard made of the yolks, or sugar and cream. Set the molds +in a cold place.</p> +<br> +<p><b>CORNSTARCH BLANC MANGE.</b></p> +<p>Take one quart of sweet milk and put one pint upon the stove to +heat; in the other pint mix four heaping tablespoonfuls of +cornstarch and half a cupful of sugar; when the milk is hot, pour +in the cold milk with the cornstarch and sugar thoroughly mixed in +it and stir alto<span class='pagenum'>[Pg 360]</span><a name= +'Page_360' id="Page_360"></a>gether until there are no lumps and it +is thick; flavor with lemon; take from the stove and add the whites +of three eggs beaten to a stiff froth.</p> +<p><i>A Custard for the above.</i>—One pint of milk boiled +with a little salt in it; beat the yolks of three eggs with half a +cupful of sugar and add to the boiling milk; stir well, but do not +let it boil until the eggs are put in; flavor to taste.</p> +<br> +<p><b>FRUIT BLANC MANGE.</b></p> +<p>Stew nice, fresh fruit (cherries, raspberries and strawberries +being the best), or canned ones will do; strain off the juice and +sweeten to taste; place it over the fire in a double kettle until +it boils; while boiling, stir in cornstarch wet with a little cold +water, allowing two tablespoonfuls of cornstarch to each pint of +juice; continue stirring until sufficiently cooked; then pour into +molds wet in cold water and set away to cool. Served with cream and +sugar.</p> +<br> +<p><b>ORANGE CHARLOTTE.</b></p> +<p>For two molds of medium size, soak half a box of gelatine in +half a cupful of water for two hours. Add one and a half cupfuls of +boiling water and strain. Then add two cupfuls of sugar, one of +orange juice and pulp and the juice of one lemon. Stir until the +mixture begins to cool, or about five minutes; then add the whites +of six eggs, beaten to a stiff froth. Beat the whole until so stiff +that it will only just pour into molds lined with sections of +orange. Set away to cool.</p> +<br> +<p><b>STRAWBERRY CHARLOTTE.</b></p> +<p>Make a boiled custard of one quart of milk, the yolks of six +eggs and three-quarters of a cupful of sugar; flavor to taste. Line +a glass fruit-dish with slices of sponge cake dipped in sweet +cream; lay upon this ripe strawberries sweetened to taste; then a +layer of cake and strawberries as before. When the custard is cold +pour over the whole. Now beat the whites of the eggs to a stiff +froth, add a tablespoonful of sugar to each egg and put over the +top. Decorate the top with the largest berries saved out at the +commencement.</p> +<p>Raspberry charlotte may be made the same way.</p> +<br> +<span class='pagenum'>[Pg 361]</span><a name='Page_361' id= +"Page_361"></a> +<p><b>CHARLOTTE RUSSE. (Fine.)</b></p> +<p>Whip one quart of rich cream to a stiff froth and drain well on +a nice sieve. To one scant pint of milk add six eggs beaten very +light; make very sweet; flavor high with vanilla. Cook over hot +water till it is a thick custard. Soak one full ounce of Cox's +gelatine in a very little water and warm over hot water. When the +custard is very cold beat in lightly the gelatine and the whipped +cream. Line the bottom of your mold with buttered paper, the side +with sponge cake or lady-fingers fastened together with the white +of an egg. Fill with the cream, put in a cold place, or, in summer, +on ice. To turn out, dip the mold for a moment in hot water. In +draining the whipped cream, all that drips through can be +re-whipped.</p> +<br> +<p><b>CHARLOTTE RUSSE.</b></p> +<p>Cut stale sponge cake into slices about half an inch thick and +line three molds with them, leaving a space of half an inch between +each slice; set the molds where they will not be disturbed until +the filling is ready. Take a deep tin pan and fill about one-third +full of either snow or pounded ice and into this set another pan +that will hold at least four quarts. Into a deep bowl or pail (a +whip churn is better) put one and a half pints of cream (if the +cream is very thick take one pint of cream and a half pint of +milk); whip it to a froth and when the bowl is full, skim the froth +into the pan which is standing on the ice and repeat this until the +cream is all froth; then with a spoon draw the froth to one side +and you will find that some of the cream has gone back to milk; +turn this into the bowl again and whip as before; when the cream is +all whipped, stir into it two-thirds of a cup of powdered sugar, +one teaspoonful of vanilla and half of a box of gelatine, which has +been soaked in cold water enough to cover it for one hour and then +put in boiling water enough to dissolve it (about half a cup); stir +from the bottom of the pan until it begins to grow stiff; fill the +molds and set them on ice in the pan for one hour, or until they +are sent to the table. When ready to dish them, loosen lightly at +the sides and turn out on a flat dish. Have the cream ice cold when +you begin to whip it; and it is a good plan to put a lump of ice +into the cream while whipping it.</p> +<div class='right'><i>Maria Parloa.</i></div> +<br> +<span class='pagenum'>[Pg 362]</span><a name='Page_362' id= +"Page_362"></a> +<p><b>ANOTHER CHARLOTTE RUSSE.</b></p> +<p>Two tablespoonfuls of gelatine soaked in a little cold milk two +hours, two coffeecupfuls of rich cream, one teacupful of milk. Whip +the cream stiff in a large bowl or dish; set on ice. Boil the milk +and pour gradually over the gelatine until dissolved, then strain; +when nearly cold, add the whipped cream, a spoonful at a time. +Sweeten with powdered sugar, flavor with extract of vanilla. Line a +dish with lady-fingers or sponge cake; pour in cream and set in a +cool place to harden. This is about the same recipe as M. Parloa's, +but is not as explicit in detail.</p> +<br> +<p><b>PLAIN CHARLOTTE RUSSE. No. 1.</b></p> +<p>Make a rule of white sponge cake; bake in narrow shallow pans. +Then make a custard of the yolks after this recipe. Wet a saucepan +with cold water to prevent the milk that will be scalded in it from +burning. Pour out the water and put in a quart of milk, boil and +partly cool. Beat up the yolks of six eggs and add three ounces of +sugar and a saltspoonful of salt; mix thoroughly and add the +lukewarm milk. Stir and pour the custard into a porcelain or double +saucepan and stir while on the range until of the consistency of +cream; do not allow it to boil, as that would curdle it; strain, +and when almost cold add two teaspoonfuls of vanilla. Now, having +arranged your cake (cut into inch slices) around the sides and on +the bottom of a glass dish, pour over the custard. If you wish a +meringue on the top, beat up the whites of four eggs with four +tablespoonfuls of sugar; flavor with lemon or vanilla, spread over +the top and brown slightly in the oven.</p> +<br> +<p><b>PLAIN CHARLOTTE RUSSE. No. 2.</b></p> +<p>Put some thin slices of sponge cake in the bottom of a glass +sauce dish; pour in wine enough to soak it; beat up the whites of +three eggs until very light; add to it three tablespoonfuls of +finely powdered sugar, a glass of sweet wine and one pint of thick +sweet cream; beat it well and pour over the cake. Set it in a cold +place until served.</p> +<br> +<p><b>NAPLE BISCUITS, OR CHARLOTTE RUSSE.</b></p> +<p>Make a double rule of sponge cake; bake it in round deep +patty-pans; when cold cut out the inside about one-quarter of an +inch from the edge and bottom, leaving the shell. Replace the +inside with a cus<span class='pagenum'>[Pg 363]</span><a name= +'Page_363' id="Page_363"></a>tard made of the yolks of four eggs +beaten with a pint of boiling milk, sweetened and flavored; lay on +the top of this some jelly or jam; beat the whites of three eggs +with three heaping tablespoonfuls of powdered sugar until it will +stand in a heap; flavor it a little; place this on the jelly. Set +them aside in a cold place until time to serve.</p> +<br> +<p><b>ECONOMICAL CHARLOTTE RUSSE.</b></p> +<p>Make a quart of nicely flavored mock custard, put it into a +large glass fruit dish, which is partly filled with stale cake (of +any kind) cut up into small pieces about an inch square, stir it a +little, then beat the whites of two or more eggs stiff, sweetened +with white sugar; spread over the top, set in a refrigerator to +become cold.</p> +<p>Or, to be still more economical: To make the cream, take a pint +and a half of milk, set it on the stove to boil; mix together in a +bowl the following named articles: large half cup of sugar, one +moderately heaped teaspoonful of cornstarch, two tablespoonfuls of +grated chocolate one egg, a small half cup of milk and a pinch of +salt. Pour into the boiling milk, remove to top of the stove and +let simmer a minute or two. When the cream is cold pour over the +cake just before setting it on the table. Serve in saucers. If you +do not have plenty of eggs you can use all cornstarch, about two +heaping teaspoonfuls; but be careful and not get the cream too +thick, and have it free from lumps.</p> +<p>The cream should be flavored either with vanilla or lemon +extract. Nutmeg might answer.</p> +<br> +<p><b>TIPSY CHARLOTTE.</b></p> +<p>Take a stale sponge cake, cut the bottom and sides of it, so as +to make it stand even in a glass fruit dish; make a few deep gashes +through it with a sharp knife, pour over it a pint of good wine, +let it stand and soak into the cake. In the meantime, blanch, peel +and slice lengthwise half a pound of sweet almonds; stick them all +over the top of the cake. Have ready a pint of good boiled custard, +well flavored, and pour over the whole. To be dished with a spoon. +This is equally as good as any charlotte.</p> +<br> +<p><b>ORANGE CHARLOTTE.</b></p> +<p>One-third of a box of gelatine, one-third of a cupful of cold +water, one-third of a cupful of boiling water and one cup of sugar, +the juice of one lemon and one cupful of orange juice and pulp, a +little grated <span class='pagenum'>[Pg 364]</span><a name= +'Page_364' id="Page_364"></a>orange peel and the whites of four +eggs. Soak the gelatine in the cold water one hour. Pour the +boiling water over the lemon and orange juice, cover it and let +stand half an hour; then add the sugar, let it come to a boil on +the fire, stir in the gelatine and when it is thoroughly dissolved, +take from the fire. When cool enough, beat into it the four beaten +whites of eggs, turn into the mold and set in a cold place to +stiffen, first placing pieces of sponge cake all around the +mold.</p> +<br> +<p><b>BURNT ALMOND CHARLOTTE.</b></p> +<p>One cupful of sweet almonds, blanched and chopped fine, half a +box of gelatine soaked two hours in half a cupful of cold water; +when the gelatine is sufficiently soaked, put three tablespoonfuls +of sugar into a saucepan over the fire and stir until it becomes +liquid and looks dark; then add the chopped almonds to it and stir +two minutes more; turn it out on a platter and set aside to get +cool. After they become cool enough break them up in a mortar, put +them in a cup and a half of milk, and cook again for ten minutes. +Now beat together the yolks of two eggs with a cupful of sugar, and +add to the cooking mixture; add also the gelatine; stir until +smooth and well dissolved; take from the fire and set in a basin of +ice-water and beat it until it begins to thicken; then add to that +two quarts of whipped cream, and turn the whole carefully into +molds, set away on the ice to become firm. Sponge cake can be +placed around the mold or not, as desired.</p> +<br> +<p><b>CHARLOTTE RUSSE, WITH PINEAPPLE.</b></p> +<p>Peel and cut a pineapple in slices, put the slices into a +stewpan with half a pound of fine white sugar, half an ounce of +isinglass, or of patent gelatine (which is better), and half a +teacupful of water; stew it until it is quite tender, then rub it +through a sieve, place it upon ice, and stir it well; when it is +upon the point of setting, add a pint of cream well whipped, mix it +well and pour it into a mold lined with sponge cake, or prepared in +any other way you prefer.</p> +<br> +<p><b>COUNTRY PLUM CHARLOTTE.</b></p> +<p>Stone a quart of ripe plums; first stew and then sweeten them. +Cut slices of bread and butter and lay them in the bottom and +around the sides of a large bowl or deep dish. Pour in the plums +boiling hot, <span class='pagenum'>[Pg 365]</span><a name= +'Page_365' id="Page_365"></a>cover the bowl and set it away to cool +gradually. When quite cool, send it to the table and eat it with +cream.</p> +<br> +<p><b>VELVET CREAM, WITH STRAWBERRIES.</b></p> +<p>Dissolve half an ounce of gelatine in a gill of water; add to it +half a pint of light sherry, grated lemon peel and the juice of one +lemon and five ounces of sugar. Stir over the fire until the sugar +is thoroughly dissolved. Then strain and cool. Before it sets beat +into it a pint of cream; pour into molds and keep on ice until +wanted. Half fill the small molds with fine strawberries, pour the +mixture on top, and place on ice until wanted.</p> +<br> +<p><b>CORNSTARCH MERINGUE.</b></p> +<p>Heat a quart of milk until it boils, add four heaping +teaspoonfuls of cornstarch which has previously been dissolved in a +little cold milk. Stir constantly while boiling for fifteen +minutes. Remove from the fire, and gradually add while hot the +yolks of five eggs, beaten together with three-fourths of a cupful +of sugar, and flavored with lemon, vanilla or bitter almond. Bake +this mixture for fifteen minutes in a well-buttered pudding-dish or +until it begins to "set."</p> +<p>Make a meringue of the whites of five eggs, whipped stiff with a +half cupful of jelly, and spread evenly over the custard, without +removing the same farther than the edge of the oven.</p> +<p>Use currant jelly if vanilla is used in the custard, crab apple +for bitter almond and strawberry for lemon. Cover and bake for five +minutes, after which take off the lid and brown the meringue a very +little. Sift powdered sugar thickly over the top. To be eaten +cold.</p> +<br> +<p><b>WASHINGTON PIE.</b></p> +<p>This recipe is the same as "Boston Cream Pie" (adding half an +ounce of butter), which may be found under the head of PASTRY, PIES +AND TARTS. In summer time, it is a good plan to bake the pie the +day before wanted; then when cool, wrap around it a paper and place +it in the ice box so to have it get <i>very cold</i>; then serve it +with a dish of fresh strawberries or raspberries. A delicious +dessert.</p> +<br> +<span class='pagenum'>[Pg 366]</span><a name='Page_366' id= +"Page_366"></a> +<p><b>CREAM PIE.</b></p> +<p>Make two cakes as for Washington pie, then take one cup of sweet +cream and three tablespoonfuls of white sugar. Beat with egg-beater +or fork till it is stiff enough to put on without running off and +flavor with vanilla. If you beat it after it is stiff it will come +to butter. Put between the cakes and on top.</p> +<br> +<p><b>DESSERT PUFFS.</b></p> +<p>Puffs for dessert are delicate and nice; take one pint of milk +and cream each, the whites of four eggs beaten to a stiff froth, +one heaping cupful of sifted flour, one scant cupful of powdered +sugar, add a little grated lemon peel and a little salt; beat these +all together till very light, bake in gem-pans, sift pulverized +sugar over them and eat with sauce flavored with lemon.</p> +<br> +<p><b>PEACH CAKE FOR DESSERT.</b></p> +<p>Bake three sheets of sponge cake, as for jelly cake; cut nice +ripe peaches in thin slices, or chop them; prepare cream by +whipping, sweetening and adding flavor of vanilla, if desired; put +layers of peaches between the sheets of cake; pour cream over each +layer and over the top. To be eaten soon after it is prepared.</p> +<br> +<p><b>FRUIT SHORT-CAKES.</b></p> +<p>For the recipes of strawberry, peach and other fruit +short-cakes, look under the head of BISCUITS, ROLLS AND MUFFINS. +They all make a very delicious dessert when served with a pitcher +of fresh sweet cream, when obtainable.</p> +<br> +<p><b>SALTED OR ROASTED ALMONDS.</b></p> +<p>Blanch half a pound of almonds. Put with them a tablespoonful of +melted butter and one of salt. Stir them till well mixed, then +spread them over a baking-pan and bake fifteen minutes, or till +crisp, stirring often. They must be bright yellow-brown when done. +They are a fashionable appetizer and should be placed in ornamental +dishes at the beginning of dinner, and are used by some in place of +olives, which, however, should also be on the table, or some fine +pickles may take their place.</p> +<br> +<span class='pagenum'>[Pg 367]</span><a name='Page_367' id= +"Page_367"></a> +<p><b>ROAST CHESTNUTS.</b></p> +<p>Peel the raw chestnuts and scald them to remove the inner skin; +put them in a frying pan with a little butter and toss them about a +few moments; add a sprinkle of salt and a suspicion of cayenne. +Serve them after the cheese.</p> +<p>Peanuts may be blanched and roasted the same.</p> +<br> +<p><b>AFTER-DINNER CROUTONS.</b></p> +<p>These crispy <i>croutons</i> answer as a substitute for +hard-water crackers and are also relished by most people.</p> +<p>Cut sandwich bread into slices one-quarter of an inch thick; cut +each slice into four small triangles; dry them in the oven slowly +until they assume a delicate brownish tint, then serve either hot +or cold. A nice way to serve them is to spread a paste of part +butter and part rich creamy cheese, to which may be added a very +little minced parsley.</p> +<br> +<p><b>ORANGE FLOAT.</b></p> +<p>To make orange float, take one quart of water, the juice and +pulp of two lemons, one coffeecupful of sugar. When boiling hot, +add four tablespoonfuls of cornstarch. Let it boil fifteen minutes, +stirring all the time. When cold, pour it over four or five oranges +that have been sliced into a glass dish and over the top spread the +beaten whites of three eggs, sweetened and flavored with vanilla. A +nice dessert.</p> +<br> +<p><b>LEMON TOAST.</b></p> +<p>This dessert can be made very conveniently without much +preparation.</p> +<p>Take the yolks of six eggs, beat them well and add three cupfuls +of sweet milk; take baker's bread, not too stale, and cut into +slices; dip them into the milk and eggs and lay the slices into a +spider, with sufficient melted butter, hot, to fry a delicate +brown. Take the whites of the six eggs and beat them to a froth, +adding a large cupful of white sugar; add the juice of two lemons, +heating well and adding two cupfuls of boiling water. Serve over +the toast as a sauce and you will find it a very delicious +dish.</p> +<br> +<span class='pagenum'>[Pg 368]</span><a name='Page_368' id= +"Page_368"></a> +<p><b>SWEET OMELET. No. 1.</b></p> +<p>One tablespoonful of butter, two of sugar, one cupful of milk, +four eggs. Let the milk come to a boil. Beat the flour and butter +together; add to them gradually the boiling milk and cook eight +minutes; stirring often; beat the sugar and the yolks of the eggs +together; add to the cooked mixture and set away to cool. When +cool, beat the whites of the eggs to a stiff froth and add to the +mixture. Bake in a buttered pudding-dish for twenty minutes in a +moderate oven. Serve <i>immediately</i> with creamy sauce.</p> +<br> +<p><b>SWEET OMELET. No. 2.</b></p> +<p>Four eggs, two tablespoonfuls of sugar, a pinch of salt, half a +teaspoonful of vanilla extract, one cupful of whipped cream. Beat +the whites of the eggs to a stiff froth and gradually beat the +flavoring and sugar into them. When well beaten add the yolks and, +lastly, the whipped cream. Have a dish holding about one quart +slightly buttered. Pour the mixture into this and bake just twelve +minutes. Serve the moment it is taken from the oven.</p> +<br> +<p><b>SALAD OF MIXED FRUITS.</b></p> +<p>Put in the centre of a dish a pineapple properly pared, cored +and sliced, yet retaining as near as practicable its original +shape. Peel, quarter and remove the seeds from four sweet oranges; +arrange them in a border around the pineapple. Select four fine +bananas, peel and cut into slices lengthwise; arrange these +zigzag-fence fashion around the border of the dish. In the V-shaped +spaces around the dish put tiny mounds of grapes of mixed colors. +When complete, the dish should look very appetizing. To half a pint +of clear sugar syrup add half an ounce of good brandy, pour over +the fruit and serve.</p> +<br> +<p><b>ORANGE COCOANUT SALAD.</b></p> +<p>Peel and slice a dozen oranges, grate a cocoanut and slice a +pineapple. Put alternate layers of each until the dish is full. +Then pour over them sweetened wine. Served with small cakes.</p> +<p>When oranges are served whole, they should be peeled and +prettily arranged in a fruit dish. A small knife is best for this +purpose. Break the skin from the stem into six or eight even parts, +peel each section down half way, and tuck the point in next to the +orange.</p> +<br> +<span class='pagenum'>[Pg 369]</span><a name='Page_369' id= +"Page_369"></a> +<p><b>CRYSTALLIZED FRUIT.</b></p> +<p>Pick out the finest of any kind of fruit, leave on their stalks, +beat the whites of three eggs to a stiff froth, lay the fruit in +the beaten egg with the stalks upward, drain them and beat the part +that drips off again; select them out, one by one and dip them into +a cup of finely powdered sugar; cover a pan with a sheet of fine +paper, place the fruit inside of it, and put it in an oven that is +cooling; when the icing on the fruit becomes firm, pile them on a +dish and set them in a cool place. For this purpose, oranges or +lemons should be carefully pared, and all the white inner skin +removed that is possible, to prevent bitterness; then cut either in +thin horizontal slices if lemons, or in quarters if oranges. For +cherries, strawberries, currants, etc., choose the largest and +finest, leaving stems out. Peaches should be pared and cut in +halves and sweet juicy pears may be treated in the same way, or +look nicely when pared, leaving on the stems and iced. Pineapples +should be cut in thin slices and these again divided into +quarters.</p> +<br> +<p><b>PEACHES AND CREAM.</b></p> +<p>Pare and slice the peaches just before sending to table. Cover +the glass dish containing them to exclude the air as much as +possible, as they soon change color. Do not sugar them in the +dish—they then become preserves, not fresh fruit. Pass the +powdered sugar and cream with them.</p> +<br> +<p><b>SNOW PYRAMID.</b></p> +<p>Beat to a stiff foam the whites of half a dozen eggs, add a +small teacupful of currant jelly and whip all together again. Fill +half full of cream as many saucers as you have guests, dropping in +the centre of each saucer a tablespoonful of the beaten eggs and +jelly in the shape of a pyramid.</p> +<br> +<p><b>JELLY FRITTERS.</b></p> +<p>Make a batter of three eggs, a pint of milk and a pint bowl of +wheat flour or more, beat it light; put a tablespoonful of lard or +beef fat in a frying or omelet pan, add a saltspoonful of salt, +making it boiling hot, put in the batter by the large spoonful, not +too close; when one side is a delicate brown, turn the other; when +done, take them on to a dish with a d'oyley over it; put a +dessertspoonful of firm jelly or jam on each and serve. A very nice +dessert.</p> +<br> +<span class='pagenum'>[Pg 370]</span><a name='Page_370' id= +"Page_370"></a> +<p><b>STEWED APPLES. No. 1.</b></p> +<p>Take a dozen green tart apples, core and slice them, put into a +saucepan with just enough water to cover them, cover the saucepan +closely, and stew the apples until they are tender and clear; then +take them out, put them into a deep dish and cover them; add to the +juice in the saucepan a cupful of loaf sugar for every twelve +apples, and boil it half an hour, adding to the syrup a pinch of +mace and a dozen whole cloves just ten minutes before taking from +the fire; pour scalding hot over the apples and set them in a cold +place; eat ice cold with cream or boiled custard.</p> +<br> +<p><b>STEWED APPLES. No. 2.</b></p> +<p>Apples cooked in the following way look very pretty on a +tea-table and are appreciated by the palate. Select firm round +greenings, pare neatly and cut in halves; place in a shallow +stewpan with sufficient boiling water to cover them and a cup of +sugar to every six apples. Each half should cook on the bottom of +the pan and be removed from the others so as not to injure its +shape. Stew slowly until the pieces are very tender; remove to a +glass dish carefully, boil the syrup a half hour longer, pour it +over the apples and eat cold. A few pieces of lemon boiled in the +syrup add to the flavor.</p> +<br> +<p><b>BAKED PEARS.</b></p> +<p>Pare and core the pears without dividing; place them in a pan +and fill up the orifice with brown sugar; add a little water and +let them bake until perfectly tender. Nice with sweet cream or +boiled custard.</p> +<br> +<p><b>STEWED PEARS.</b></p> +<p>Stewed pears with a thick syrup make a fine dessert dish +accompanied with cake.</p> +<p>Peel and cut them in halves, leaving the stems on and scoop out +the cores. Put them into a saucepan, placing them close together, +with the stems uppermost. Pour over sufficient water, a cup of +sugar, a few whole cloves and some sticks of cinnamon, a +tablespoonful of lemon juice. Cover the stewpan closely, to stew +gently till the fruit is done, which will depend on the quality of +the fruit. Then take out the fruit carefully and arrange it on a +dish for serving. Boil down the syrup <span class='pagenum'>[Pg +371]</span><a name='Page_371' id="Page_371"></a>until quite thick; +strain it and allow it to cool enough to set it; then pour it over +the fruit.</p> +<p>The juice could be colored by a few drops of liquid cochineal, +or a few slices of beets, while boiling. A teaspoonful of brandy +adds much to the flavor. Serve with cream or boiled custard.</p> +<br> +<p><b>BAKED QUINCES.</b></p> +<p>Take ripe quinces, pare and quarter them, cut out the seeds; +then stew them in clear water until a straw will pierce them; put +into a baking dish with half a cupful of loaf sugar to every eight +quinces; pour over them the liquor in which they were boiled, cover +closely and bake in the oven one hour; then take out the quinces +and put them into a covered dish; return the syrup to the saucepan +and boil twenty minutes; then pour over the quinces and set them +away to cool.</p> +<br> +<p><b>GOOSEBERRY FOOL.</b></p> +<p>Stew a quart of ripe gooseberries in just enough water to cover +them; when soft, rub them through a colander to remove the skins +and seeds; while hot stir into them a tablespoonful of melted +butter and a cupful of sugar. Beat the yolks of three eggs and add +that; whip all together until light. Fill a large glass fruit dish +and spread on the top the beaten whites mixed with three +tablespoonfuls of sugar. Apples or any tart fruit is nice made in +this manner.</p> +<br> +<p><b>MERINGUES OR KISSES.</b></p> +<p>A coffeecupful of fine white sugar, the whites of six eggs; +whisk the whites of the eggs to a stiff froth and with a wooden +spoon stir in <i>quickly</i> the pounded sugar; and have some +boards put in the oven thick enough to prevent the bottom of the +meringues from acquiring too much color. Cut some strips of paper +about two inches wide; place this paper on the board and drop a +tablespoonful at a time of the mixture on the paper, taking care to +let all the meringues be the same size. In dropping it from the +spoon, give the mixture the form of an egg and keep the meringues +about two inches apart from each other on the paper. Strew over +them some sifted sugar and bake in a moderate oven for half an +hour. As soon as they begin to color, remove them from the oven; +take each slip of paper by the two ends and turn it gently on the +table and with a small spoon take out the soft part of <span class= +'pagenum'>[Pg 372]</span><a name='Page_372' id="Page_372"></a>each +meringue. Spread some clean paper on the board, turn the meringues +upside down and put them into the oven to harden and brown on the +other side. When required for table, fill them with whipped cream, +flavored with liquor or vanilla and sweeten with pounded sugar. +Join two of the meringues together and pile them high in the dish. +To vary their appearance, finely chopped almonds or currants may be +strewn over them before the sugar is sprinkled over; and they may +be garnished with any bright-colored preserve. Great expedition is +necessary in making this sweet dish, as, if the meringues are not +put into the oven as soon as the sugar and eggs are mixed, the +former melts and the mixture would run on the paper instead of +keeping its egg-shape. The sweeter the meringues are made the +crisper will they be; but if there is not sufficient sugar mixed +with them, they will most likely be tough. They are sometimes +colored with cochineal; and if kept well-covered in a dry place, +will remain good for a month or six weeks.</p> +<br> +<p><b>JELLY KISSES.</b></p> +<p>Kisses, to be served for dessert at a large dinner, with other +suitable confectionery, may be varied in this way: Having made the +kisses, heap them in the shape of half an egg, placed upon stiff +letter paper lining the bottom of a thick baking pan; put them in a +moderate oven until the outside is a little hardened; then take one +off carefully, take out the soft inside with the handle of a spoon, +and put it back with the mixture, to make more; then lay the shell +down. Take another and prepare it likewise; fill the shells with +currant jelly or jam; join two together, cementing them with some +of the mixture; so continue until you have enough. Make kisses, +cocoanut drops, and such like, the day before they are wanted.</p> +<p>This recipe will make a fair-sized cake basket full. It adds +much to their beauty when served up to tint half of them pale pink, +then unite white and pink. Serve on a high glass dish.</p> +<br> +<p><b>COCOANUT MACAROONS.</b></p> +<p>Make a "kiss" mixture, add to it the white meat, grated, and +finish as directed for KISSES.</p> +<br> +<p><b>ALMOND MACAROONS.</b></p> +<p>Half a pound of sweet almonds, a coffeecupful of white sugar, +the whites of two eggs; blanch the almonds and pound them to a +paste; <span class='pagenum'>[Pg 373]</span><a name='Page_373' id= +"Page_373"></a>add to them the sugar and the beaten whites of eggs; +work the whole together with the back of a spoon, then roll the +mixture in your hands in balls about the size of a nutmeg, dust +sugar over the top, lay them on a sheet of paper at least an inch +apart. Bake in a cool oven a light brown.</p> +<br> +<p><b>CHOCOLATE MACAROONS.</b></p> +<p>Put three ounces of plain chocolate in a pan and melt on a slow +fire; then work it to a thick paste with one pound of powdered +sugar and the whites of three eggs; roll the mixture down to the +thickness of about one-quarter of an inch; cut it in small, round +pieces with a paste-cutter, either plain or scalloped; butter a pan +slightly, and dust it with flour and sugar in equal quantities; +place in it the pieces of paste or mixture, and bake in a hot but +not too quick oven.</p> +<br> +<p><b>LEMON JELLY. No. 1.</b></p> +<p>Wash and prepare four calf's feet, place them in four quarts of +water, and let them simmer gently five hours. At the expiration of +this time take them out and pour the liquid into a vessel to cool; +there should be nearly a quart. When cold, remove every particle of +fat, replace the jelly into the preserving-kettle, and add one +pound of loaf sugar, the rind and juice of two lemons; when the +sugar has dissolved, beat two eggs with their shells in one gill of +water, which pour into the kettle and boil five minutes, or until +perfectly clear; then add one gill of Madeira wine and strain +through a flannel bag into any form you like.</p> +<br> +<p><b>LEMON JELLY. No. 2.</b></p> +<p>To a package of gelatine add a pint of cold water, the juice of +four lemons and the rind of one; let it stand one hour, then add +one pint of boiling water, a pinch of cinnamon, three cups of +sugar; let it all come to a boil; strain through a napkin into +molds, set away to get cold. Nice poured over sliced bananas and +oranges.</p> +<br> +<p><b>WINE JELLY.</b></p> +<p>One package of gelatine, one cupful of cold water soaked +together two hours; add to this three cupfuls of sugar, the juice +of three lemons and the grated rind of one. Now pour over this a +quart of boiling water and stir until dissolved, then add a pint of +sherry wine. Strain <span class='pagenum'>[Pg 374]</span><a name= +'Page_374' id="Page_374"></a>through a napkin, turn into molds +dipped in cold water and place in the ice box for several +hours.</p> +<p>One good way to mold this jelly is to pour some of it into the +mold, harden it a little, put in a layer of strawberries or +raspberries, or any fresh fruit in season, pour in jelly to set +them; after they have set, another layer of jelly, then another of +berries, and so fill each mold, alternating with jelly and +berries.</p> +<br> +<p><b>CIDER JELLY.</b></p> +<p>This can be made the same, by substituting clear, sweet cider in +place of the wine.</p> +<br> +<p><b>ORANGE JELLY.</b></p> +<p>Orange jelly is a great delicacy and not expensive. To make a +large dish, get six oranges, two lemons, a two-ounce package of +gelatine. Put the gelatine to soak in a pint of water, squeeze the +orange juice into a bowl, also the lemon juice, and grate one of +the lemon skins in with it. Put about two cupfuls of sugar with the +gelatine, then stir in the orange juice, and pour over all three +pints of boiling water, stirring constantly. When the gelatine is +entirely dissolved, strain through a napkin into molds or bowls wet +with cold water, and set aside to harden. In three or four hours it +will be ready for use and will last several days.</p> +<br> +<p><b>VARIEGATED JELLY.</b></p> +<p>After dividing a box of Cox's gelatine into halves, put each +half into a bowl with half a cupful of cold water. Put +three-quarters of an ounce or six sheets of pink gelatine into a +third bowl containing three-fourths of a cupful of cold water. +Cover the bowls to keep out the dust and set them away for two +hours. At the end of that time, add a pint of boiling water, a +cupful of sugar, half a pint of wine, and the juice of lemon to the +pink gelatine, and, after stirring till the gelatine is dissolved, +strain the liquid through a napkin. Treat one of the other portions +of the gelatine in the same way. Beat together the yolks of four +eggs and half a cupful of sugar, and, after adding this mixture to +the third portion of gelatine, stir the new mixture into a pint and +a third of boiling milk, contained in a double boiler. Stir on the +fire for three minutes, then strain through a fine sieve, and +flavor with a teaspoonful of vanilla extract. Place in a deep pan +two molds, each holding about three pints, and surround them with +ice and water. Pour <span class='pagenum'>[Pg 375]</span><a name= +'Page_375' id="Page_375"></a>into these molds, in equal parts, the +wine jelly which was made with the clear gelatine, and set it away +to harden. When it has become set, pour in the pink gelatine, which +should have been set away in a place not cold enough to make it +harden. After it has been transferred and has become hard, pour +into the molds the mixture of eggs, sugar and gelatine, which +should be in a liquid state. Set the molds in an ice chest for +three or four hours. At serving time, dip them into tepid water to +loosen the contents, and gently turn the jelly out upon flat +dishes.</p> +<p>The clear jelly may be made first and poured into molds, then +the pink jelly and finally the egg jelly.</p> +<br> +<p><b>STRAWBERRY JELLY.</b></p> +<p>Strawberries, pounded sugar; to every pint of juice allow half a +package of Cox's gelatine.</p> +<p>Pick the strawberries, put them into a pan, squeeze them well +with a wooden spoon, add sufficient pounded sugar to sweeten them +nicely, and let them remain for one hour that the juice may be +extracted; then add half a pint of water to every pint of juice. +Strain the strawberry juice and water through a napkin; measure it +and to every pint allow half a package of Cox's gelatine dissolved +in a teacupful of water. Mix this with the juice, put the jelly +into a mold and set the mold on ice. A little lemon juice added to +the strawberry juice improves the flavor of the jelly, if the fruit +is very ripe; but it must be well strained before it is put with +the other ingredients, or it will make the jelly muddy. Delicious +and beautiful.</p> +<br> +<p><b>RECIPE FOR CHEESE CUSTARD.</b></p> +<p>For three persons, two ounces of grated parmesan cheese; the +whites of three eggs beaten to a stiff froth, a little pepper, salt +and cayenne, a little milk or cream to mix; bake for a quarter of +an hour.</p> +<center><img src='images/375.png' width='130' height='69' alt='' +title=''></center> +<span class='pagenum'>[Pg 376]</span><a name='Page_376' id= +"Page_376"></a> +<hr style='width: 65%;'> +<a name='ICE_CREAM_AND_ICES' id="ICE_CREAM_AND_ICES"></a> +<h2><b>ICE CREAM AND ICES</b></h2> +<br> +<p><b>ICE-CREAM.</b></p> +<p>One pint of milk, the yolks of two eggs, six ounces of sugar and +one tablespoonful of cornstarch. Scald but do not boil. Then put +the whites of the two eggs into a pint of cream; whip it. Mix the +milk and cream, flavor and freeze. One teaspoonful of vanilla or +lemon is generally sufficient.</p> +<p>The quantity, of course, can be increased to any amount desired, +so long as the relative proportions of the different ingredients +are observed.</p> +<br> +<p><b>PURE ICE-CREAM.</b></p> +<p>Genuine ice-cream is made of the pure sweet cream in this +proportion: Two quarts of cream, one pound of sugar; beat up, +flavor and freeze.</p> +<p>For family use, select one of the new patent freezers, as being +more rapid and less laborious for small quantities than the old +style turned entirely by hand. All conditions being perfect, those +with crank and revolving dashers effect freezing in eight to +fifteen minutes.</p> +<br> +<p><b>FRUIT ICE-CREAM.</b></p> +<p><i>Ingredients.</i>—To every pint of fruit juice allow one +pint of cream; sugar to taste.</p> +<p>Let the fruit be well ripened; pick it off the stalks and put it +into a large earthen pan. Stir it about with a wooden spoon, +breaking it until it is well mashed; then, with the back of the +spoon, rub it through a hair-sieve. Sweeten it nicely with pounded +sugar; whip the cream for a few minutes, add it to the fruit, and +whisk the whole again for another five minutes. Put the mixture +into the freezer and freeze. Raspberry, strawberry, currant, and +all fruit ice-creams are made in the same manner. A little powdered +sugar sprinkled over the fruit before it is mashed assists to +extract the juice. In winter, when fresh <span class='pagenum'>[Pg +377]</span><a name='Page_377' id="Page_377"></a>fruit is not +obtainable, a little jam may be substituted for it; it should be +melted and worked through a sieve before being added to the whipped +cream; and if the color should not be good, a little prepared +cochineal may be put in to improve its appearance. In making berry +flavoring for ice-cream, the milk should never be heated; the juice +of the berries added to <i>cold</i> cream, or fresh rich milk, +mixed with <i>cold</i> cream, the juice put in just before +freezing, or when partly frozen.</p> +<br> +<p><b>CHOCOLATE ICE-CREAM. No. 1. (Very fine.)</b></p> +<p>Add four ounces of grated chocolate to a cupful of sweet milk, +then mix it thoroughly to a quart of thick sweet cream; no +flavoring is required but vanilla. Sweeten with a cupful of sugar; +beat again and freeze.</p> +<br> +<p><b>CHOCOLATE ICE-CREAM. No. 2.</b></p> +<p>Beat two eggs very light and cream them with two cupfuls of +sugar. Scald a pint of milk and turn on by degrees, mixing well +with the sugar and eggs. Stir in this half a cupful of grated +chocolate; return to the fire and heat until it thickens, stirring +briskly; take off and set aside to cool. When thoroughly cold, +freeze.</p> +<br> +<p><b>COCOANUT ICE-CREAM.</b></p> +<p>One quart of cream, one pint of milk, three eggs, one cupful and +a half of sugar and one of prepared cocoanut, the rind and juice of +a lemon. Beat together the eggs and grated lemon rind and put with +the milk in the double boiler. Stir until the mixture begins to +thicken. Add the cocoanut and put away to cool. When cool add the +sugar, lemon juice and cream. Freeze.</p> +<br> +<p><b>CUSTARD ICE-CREAM.</b></p> +<p>Sweeten one quart of cream or rich milk with half a pound of +sugar and flavor to taste; put it over the fire in a farina-kettle; +as soon as it begins to boil, stir into it a tablespoonful of +cornstarch or rice flour which has been previously mixed smooth +with a little milk; after it has boiled a few minutes, take it off +the fire and stir in very gradually six eggs which have been beaten +until thick; when quite cold, freeze it as ice-cream.</p> +<br> +<span class='pagenum'>[Pg 378]</span><a name='Page_378' id= +"Page_378"></a> +<p><b>STRAWBERRY ICE-CREAM.</b></p> +<p>Mix a cupful of sugar with a quart of ripe strawberries, let +them stand half a day, then mash and strain them through a coarse +towel, then add to the juice a full cupful of sugar and when +dissolved, beat in a quart of fresh thick cream. Raspberries, +pineapple and other fruits made the same.</p> +<br> +<p><b>FRUIT CREAM.</b></p> +<p>Make a rich, boiled custard; flavor with wine and vanilla; pour +it into a freezer. When half frozen, add pounded almonds, chopped +citron and brandy, peaches or chopped raisins. Have the freezer +half full of custard and fill up with the fruit. Mix well and +freeze again. Almost any kind of fruits that are preferred may be +substituted for the above.</p> +<br> +<p><b>TUTTI FRUTTI ICE-CREAM.</b></p> +<p>Take two quarts of the richest cream and add to it one pound of +pulverized sugar and four whole eggs; mix well together; place on +the fire, stirring constantly, and just bring to boiling point; now +remove immediately and continue to stir until nearly cold; flavor +with a tablespoonful of extract of vanilla; place in freezer and, +when half frozen, mix thoroughly into it one pound of preserved +fruits, in equal parts of peaches, apricots, gages, cherries, +pineapples, etc.; all of these fruits are to be cut up into small +pieces and mixed well with frozen cream. If you desire to +<i>mold</i> this ice sprinkle it with a little carmine, dissolved +in a teaspoonful of water, with two drops of spirits of ammonia; +mix in this color, so that it will be streaky or in veins like +marble.</p> +<br> +<p><b>ICE-CREAM WITHOUT A FREEZER.</b></p> +<p>Beat the yolks of eight eggs very light, and add thereto four +cupfuls of sugar, and stir well. Add to this, little by little, one +quart of rich milk that has been heated almost to boiling, beating +all the while; then put in the whites of eight eggs beaten to a +stiff froth. Then boil the mixture in a pail set inside another +containing hot water. Boil about fifteen minutes or until it is as +thick as a boiled custard, stirring steadily meanwhile. Pour into a +bowl to cool. When quite cold, beat into it three pints of rich +sweet cream and five teaspoonfuls of vanilla, or such other +flavoring as you prefer. Put it into a pail having a close-fitting +cover and pack in pounded ice and salt,—<i>rock salt</i>, not +the <span class='pagenum'>[Pg 379]</span><a name='Page_379' id= +"Page_379"></a>common kind,—about three-fourths ice and +one-forth salt. When packed, before putting the ice on top of the +cover, beat the custard as you would batter, for five minutes +steady; then put on the cover and put the ice and salt over it, and +cover the whole with a thick mat, blanket or carpet and let it +stand for an hour. Then carefully uncover and scrape from the +bottom and sides of the pail the thick coating of frozen custard, +making every particle clear, and beat again very hard, until the +custard is a smooth, half-congealed paste. Do this thoroughly. Put +on the cover, ice, salt and blanket, and leave it for five or six +hours, replenishing the ice and salt if necessary.</p> +<div class='right'><i>Common Sense in the Household.</i></div> +<br> +<p><b>FROZEN PEACHES.</b></p> +<p>One can or twelve large peaches, two coffeecupfuls of sugar, one +pint of water and the whites of three eggs beaten to a stiff froth; +break the peaches rather fine and stir all the ingredients +together; freeze the whole into form.</p> +<p>Frozen fruit of any kind can be made the same way; the fruit +should be mashed to a smooth pulp, but not thinned too much. In +freezing, care should be taken to prevent its getting lumpy.</p> +<br> +<p><b>FROZEN FRUITS.</b></p> +<p>The above recipe, increasing the quantity of peaches, +raspberries or whatever fruit you may use, and adding a small +amount of rich cream, make fine frozen fruits. In freezing, you +must be especially careful to prevent its getting lumpy.</p> +<br> +<p><b>LEMON ICE.</b></p> +<p>The juice of six lemons and the grated rind of three, a large +sweet orange, juice and rind; squeeze out all the juice and steep +it in the rind of orange and lemons a couple of hours; then squeeze +and strain through a towel, add a pint of water and two cupfuls of +sugar. Stir until dissolved, turn into a freezer, then proceed as +for ice-cream, letting it stand longer, two or three hours.</p> +<p>When fruit jellies are used, gently heat the water sufficiently +to melt them; then cool and freeze. Other flavors may be made in +this manner, varying the flavoring to taste.</p> +<br> +<span class='pagenum'>[Pg 380]</span><a name='Page_380' id= +"Page_380"></a> +<p><b>PINEAPPLE SHERBET.</b></p> +<p>Grate two pineapples and mix with two quarts of water and a pint +of sugar; add the juice of two lemons and the beaten whites of four +eggs. Place in a freezer and freeze.</p> +<br> +<p><b>RASPBERRY SHERBET.</b></p> +<p>Two quarts of raspberries, one cupful of sugar, one pint and a +half of water, the juice of a large lemon, one tablespoonful of +gelatine. Mash the berries and sugar together and let them stand +two hours. Soak the gelatine in cold water to cover. Add one pint +of the water to the berries and strain. Dissolve the gelatine in +half a pint of boiling water, add this to the strained mixture and +freeze.</p> +<br> +<p><b>ORANGE-WATER ICE.</b></p> +<p>Add a tablespoonful of gelatine to one gill of water; let it +stand twenty minutes and add half a pint of boiling water; stir +until dissolved and add four ounces of powdered sugar, the strained +juice of six oranges and cold water enough to make a full quart in +all. Stir until the sugar is dissolved; pour into the freezing can +and freeze. (See LEMON ICE.)</p> +<br> +<p><b>ALMOND ICE.</b></p> +<p>Two pints of milk, eight ounces of cream, two ounces of +orange-flower water, eight ounces of sweet almonds, four ounces of +bitter almonds; pound all in a marble mortar, pouring in from time +to time a few drops of water; when thoroughly pounded add the +orange-flower water and half of the milk; pass this, tightly +squeezed, through a cloth; boil the rest of the milk with the cream +and keep stirring it with a wooden spoon; as soon as it is thick +enough, pour in the almond milk; give it one boiling, take it off +and let it cool in a bowl or pitcher before pouring it into the +mold for freezing.</p> +<br> +<p><b>CURRANT ICE.</b></p> +<p>A refreshing ice is made of currants or raspberries, or equal +portions of each. Squeeze enough fruit in a jelly-bag to make a +pint of juice; add a pint each of the water and sugar; pour the +whole, boiling hot, onto whites of three eggs, beaten to a stiff +froth, and whip the mixture thoroughly. When cool, freeze in the +usual manner. Part red raspberry juice is a much finer flavor.</p> +<p>Any juicy fruit may be prepared in this manner.</p> +<span class='pagenum'>[Pg 381]</span><a name='Page_381' id= +"Page_381"></a> +<hr style='width: 65%;'> +<a name='DUMPLINGS_AND_PUDDINGS' id="DUMPLINGS_AND_PUDDINGS"></a> +<h2><b>DUMPLINGS AND PUDDINGS</b></h2> +<br> +<p>It depends as much upon the judgment of the cook as on the +materials used to make a good pudding. Everything should be the +best in the way of materials, and a proper attention to the rules, +with some practice, will ensure success.</p> +<p>Puddings are either boiled, baked or steamed; if boiled, the +materials should be well worked together, put into a thick cloth +bag, previously dipped in hot water, wringing it slightly and +dredging the inside <i>thickly</i> with flour; tie it firmly, +allowing room for it to swell; drop it into a kettle of +<i>boiling</i> water, with a small plate or saucer in the bottom to +keep it from sticking to the kettle. It should not cease boiling +one moment from the time it is put in until taken out, and the pot +must be tightly covered, and the cover not removed except when +necessary to add water from the <i>boiling</i> tea-kettle when the +water is getting low. When done, dip immediately in cold water and +turn out. This should be done just before placing on the table.</p> +<p>Or butter a tin pudding-mold or an earthen bowl; close it tight +so that water cannot penetrate; drop it into boiling water and boil +steadily the required time. If a bowl is used it should be well +buttered and not quite filled with the pudding, allowing room for +it to swell; then a cloth wet in hot water, slightly wringing it, +then floured on the inner side, and tied over the bowl, meeting +under the bottom.</p> +<p>To steam a pudding, put it into a tin pan or earthen dish; tie a +cloth over the top, first dredging it in flour, and set it in a +steamer. Cover the steamer closely; allow a little longer time than +you do for boiling.</p> +<p>Molds or basins for baking, steaming or boiling should be well +buttered before the mixture is put into them. Allow a little longer +time for steaming than for boiling.</p> +<span class='pagenum'>[Pg 382]</span><a name='Page_382' id= +"Page_382"></a> +<p>Dumplings boiled the same way, put into little separate +cloths.</p> +<p>Batter puddings should be smoothly mixed and free from lumps. To +ensure this, first mix the flour with a very small portion of milk, +the yolks of the eggs and the sugar thoroughly beaten together, and +added to this; then add the remainder of the milk by degrees, then +the seasoning, then the beaten whites of eggs last. Much success in +making this kind of pudding depends upon a strict observance of +this rule; for, although the materials may be good, if the eggs are +put into the milk before they are mixed with the flour, there will +be a custard at the top and a soft dough at the bottom of your +dish.</p> +<p>All sweet puddings require a <i>little</i> salt to prevent +insipidity and to draw out the flavor of the several ingredients, +but a grain too much will spoil any pudding.</p> +<p>In puddings where wine, brandy, cider, lemon juice or any acid +is used, it should be stirred in last and gradually, or it is apt +to curdle the milk or eggs.</p> +<p>In making <i>custard puddings</i> (puddings made with eggs and +milk), the yolks of the eggs and sugar should be thoroughly beaten +together before any of the milk or seasoning is added, and the +beaten whites of eggs last.</p> +<p>In making puddings of bread, rice, sago, tapioca, etc., the eggs +should be beaten very light, and mixed with a portion of the milk, +before adding them to the other ingredients. If the eggs are mixed +with the milk, without having been thus beaten, the milk will be +absorbed by the bread, rice, sago, tapioca, etc., without rendering +them light.</p> +<p>The freshness of all pudding ingredients is of much importance, +as one bad article will taint the whole mixture.</p> +<p>When the <i>freshness</i> of eggs is <i>doubtful</i>, break each +one separately in a cup before mixing them all together. Should +there be a bad one amongst them, it can be thrown away; whereas, if +mixed with the good ones, the entire quantity would be spoiled. The +yolks and whites beaten separately make the articles they are put +into much lighter.</p> +<p>Raisins and dried fruit for puddings should be carefully picked +and, in many cases, stoned. Currants should be well washed, pressed +in a cloth and placed on a dish before the fire to get thoroughly +dry; they should be then picked carefully over, and <i>every piece +of grit or stone</i> removed from amongst them. To plump them, some +cooks pour boiling water over them and then dry them before the +fire.</p> +<center><img src='images/il16.jpg' width='797' height='600' alt= +'STATE DINING ROOM.' title=''></center> +<h3>STATE DINING ROOM.</h3> +<br> +<center><img src='images/il17.jpg' width='808' height='600' alt='' +title=''></center> +<h3>THE BLUE ROOM.</h3> +<br> +<span class='pagenum'>[Pg 383]</span><a name='Page_383' id= +"Page_383"></a> +<p>Many baked pudding recipes are quite as good boiled. As a safe +rule boil the pudding <i>twice as long</i> as you would bake it; +and remember that a boiling pudding should never be touched after +it is once put on the stove; a jar of the kettle destroys the +lightness of the pudding. If the water boils down and more must be +added, it must be done so carefully that the mold will not hit the +side of the kettle, and it must not be allowed to stop boiling for +an instant.</p> +<p>Batter should never-stick to the knife when it is sent to the +table; it will do this both when less than sufficient number of +eggs is mixed with it and when it is not cooked enough; about four +eggs to the half pound of flour will make it firm enough to cut +smoothly.</p> +<p>When baked or boiled puddings are sufficiently solid, turn them +out of the dish they were baked in, bottom uppermost and strew over +them finely sifted sugar.</p> +<p>When pastry or baked puddings are not done through, and yet the +outside is sufficiently brown, cover them over with a piece of +white paper until thoroughly cooked; this prevents them from +getting burnt.</p> +<br> +<p><b>TO CLEAN CURRANTS.</b></p> +<p>Put them in a sieve or colander and sprinkle them thickly with +flour; rub them well until they are separated, and the flour, grit +and fine stems have passed through the strainer. Place the strainer +and currants in a pan of water and wash thoroughly; then lift the +strainer and currants together, and change the water until it is +clear. Dry the currants between clean towels. It hardens them to +dry in an oven.</p> +<br> +<p><b>TO CHOP SUET.</b></p> +<p>Break or cut in small pieces, sprinkle with sifted flour, and +chop in a cold place to keep it from becoming sticky and soft.</p> +<br> +<p><b>TO STONE RAISINS.</b></p> +<p>Put them in a dish and pour <i>boiling</i> water over them; +cover and let them remain in it ten minutes; it will soften so that +by rubbing each raisin between the thumb and finger, the seeds will +come out clean; then they are ready for cutting or chopping if +required.</p> +<br> +<span class='pagenum'>[Pg 384]</span><a name='Page_384' id= +"Page_384"></a> +<p><b>APPLE DUMPLINGS.</b></p> +<p>Make a rich biscuit dough, the same as soda or baking-powder +biscuit, only adding a little more shortening. Take a piece of +dough out on the molding-board, roll out almost as thin as pie +crust; then cut into square pieces large enough to cover an apple. +Put into the middle of each piece two apple halves that have been +pared and cored; sprinkle on a spoonful of sugar and a pinch of +ground cinnamon, turn the ends of the dough over the apple and lap +them tight. Lay the dumplings in a dripping-pan buttered, the +smooth side upward. When the pans are filled, put a small piece of +butter on top of each, sprinkle over a large handful of sugar, turn +in a cupful of boiling water, then place in a moderate oven for +three-quarters of an hour. Baste with the liquor once while baking. +Serve with pudding-sauce or cream and sugar.</p> +<br> +<p><b>BOILED APPLE DUMPLINGS.</b></p> +<p>The same recipe as the above, with the exception that they are +put into a small coarse cloth well floured after being dipped in +hot water. Each cloth to be tied securely, but leaving room enough +for the dumpling to swell. Put them in a pot of boiling water and +boil three-quarters of an hour. Serve with sweet sauce. Peaches and +other fruits used in the same manner.</p> +<br> +<p><b>BOILED RICE DUMPLINGS, CUSTARD SAUCE.</b></p> +<p>Boil half a pound of rice, drain and mash it moderately fine. +Add to it two ounces of butter, three ounces of sugar, half a +saltspoonful of mixed ground spice, salt and the yolks of two eggs. +Moisten a trifle with a tablespoonful or two of cream. With floured +hands shape the mixture into balls, and tie them in floured pudding +cloths. Steam or boil forty minutes and send to table with a +custard sauce made as follows:—</p> +<p>Mix together four ounces of sugar and two ounces of butter +(slightly warmed). Beat together the yolks of two eggs and a gill +of cream; mix and pour the sauce in a double saucepan; set this in +a pan of hot water and whisk thoroughly three minutes. Set the +saucepan in cold water and whisk until the sauce is cooled.</p> +<br> +<span class='pagenum'>[Pg 385]</span><a name='Page_385' id= +"Page_385"></a> +<p><b>SUET DUMPLINGS. No. 1.</b></p> +<p>One pint bowl of fine bread crumbs, one-half cupful of beef suet +chopped fine, the whites and yolks of four eggs beaten separately +and very light, one teaspoonful of cream of tartar sifted into half +a cupful of flour, half a teaspoonful of soda dissolved in a little +water, and a teaspoonful of salt. Wet it all together with milk +enough to make a stiff paste. Flour your hands and make into balls. +Tie up in separate cloths that have been wrung out in hot water and +floured inside; leave room, when tying, for them to swell. Drop +them into <i>boiling</i> water and boil about three-quarters of an +hour. Serve <i>hot</i>, with wine sauce, or syrup and butter.</p> +<br> +<p><b>SUET DUMPLINGS. No. 2.</b></p> +<p>One cupful of suet chopped fine, one cupful of grated English +muffins or bread, one cupful of flour, half a teaspoonful of baking +powder, half a cupful of sugar, two eggs, one pint of milk, a large +pinch of salt. Sift together powder and flour, add the beaten eggs, +grated muffins, sugar, suet and milk; form into smooth batter, +which drop by tablespoonfuls into a pint of boiling milk, three or +four at a time; when done, dish and pour over the milk they were +boiled in. A Danish dish; very good.</p> +<br> +<p><b>PRESERVE DUMPLINGS.</b></p> +<p>Preserved peaches, plums, quinces, cherries or any other +sweetmeat; make a light crust, and roll a small piece of moderate +thickness and fill with the fruit in quantity to make the size of a +peach dumpling; tie each one in a dumpling cloth, well floured +inside, drop them into hot water and boil half an hour; when done, +remove the cloth, send to table hot and eat with cream.</p> +<br> +<p><b>OXFORD DUMPLINGS.</b></p> +<p>Beat until quite light one tablespoonful of sugar and the yolks +of three eggs, add half a cupful of finely chopped suet, half a +cupful of English currants, one cupful of sifted flour, in which +there has been sifted a heaping teaspoonful of baking powder, a +little nutmeg, one teaspoonful of salt and, lastly, the beaten +whites of the eggs; flour your hands and make it into balls the +size of an egg; boil in separate cloth one hour or more. Serve with +wine sauce.</p> +<br> +<span class='pagenum'>[Pg 386]</span><a name='Page_386' id= +"Page_386"></a> +<p><b>LEMON DUMPLINGS.</b></p> +<p>Mix together a pint of grated bread crumbs, half a cupful of +chopped suet, half a cupful of moist sugar, a little salt and a +small tablespoonful of flour, adding the grated rind of a lemon. +Moisten it all with the whites and yolks of two eggs <i>well</i> +beaten and the juice of the lemon, strained. Stir it all well +together and put the mixture into small cups well buttered; tie +them down with a cloth dipped in flour and boil three-quarters of +an hour. Turn them out on a dish, strew sifted sugar over them and +serve with wine sauce.</p> +<br> +<p><b>BOILED APPLE PUFFETS.</b></p> +<p>Three eggs, one pint of milk, a little salt, sufficient flour to +thicken as waffle batter, one and one-half teaspoonfuls of baking +powder. Fill teacups alternately with a layer of batter and then of +apples chopped fine. Steam one hour. Serve hot with flavored cream +and sugar. You can substitute any fresh fruit or jams your taste +prefers.</p> +<br> +<p><b>COMMON BATTER.</b></p> +<p>For boiled puddings, fritters, etc., is made with one cupful of +milk, a pinch of salt, two eggs, one tablespoonful of melted +butter, one cupful of flour and a small teaspoonful of baking +powder. Sift the flour, powder and salt together, add the melted +butter, the eggs well beaten and the milk; mix into a very smooth +batter, a little thicker than for griddle-cakes.</p> +<br> +<p><b>ALMOND PUDDING.</b></p> +<p>Turn boiling water on to three-fourths of a pound of sweet +almonds, let it remain until the skin comes off easily; rub with a +dry cloth; when dry, pound fine with one large spoonful of +rose-water; beat six eggs to a stiff froth with three spoonfuls of +fine white sugar; mix with one quart of milk, three spoonfuls of +pounded crackers, four ounces of melted butter, and the same of +citron cut into bits; add almonds, stir altogether and bake in a +small pudding-dish with a lining and rim of pastry. This pudding is +best when cold. It will bake in half an hour in a quick oven.</p> +<br> +<p><b>APPLE PUDDING, BAKED.</b></p> +<p>Stir two tablespoonfuls of butter and half a cupful of sugar to +a cream; stir into this the yolks of four eggs, well beaten, the +juice and <span class='pagenum'>[Pg 387]</span><a name='Page_387' +id="Page_387"></a>grated rind of one lemon and half a dozen sound, +green tart grated. Now stir in the four beaten whites of the eggs, +season with cinnamon or nutmeg; bake. To be served cold with +cream.</p> +<br> +<p><b>BOILED APPLE PUDDING.</b></p> +<p>Take three eggs, three apples, a quarter of a pound of bread +crumbs, one lemon, three ounces of sugar, three ounces of currants, +half a wine-glassful of wine, nutmeg, butter and sugar for sauce. +Pare, core and mince the apples and mix with the bread crumbs, +nutmeg, grated sugar, currants; the juice of the lemon and half the +rind grated. Beat the eggs well, moisten the mixture with these and +beat all together, adding the wine last; put the pudding in a +buttered mold, tie it down with a cloth; boil one hour and a half +and serve with sweet sauce.</p> +<br> +<p><b>BIRDS' NEST PUDDING.</b></p> +<p>Core and peel eight apples, put in a dish, fill the places from +which the cores have been taken with sugar and a little grated +nutmeg; cover and bake. Beat the yolks of four eggs light, add two +teacupfuls of flour, with three even teaspoonfuls of baking powder +sifted with it, one pint of milk with a teaspoonful of salt; then +add the whites of the eggs well beaten, pour over the apples and +bake one hour in a moderate oven. Serve with sauce.</p> +<br> +<p><b>BREAD AND BUTTER PUDDING. No. 1.</b></p> +<p>Butter the sides and bottom of a deep pudding-dish, then butter +thin slices of bread, sprinkle thickly with sugar, a little +cinnamon, chopped apple, or any fruit you prefer between each +slice, until your dish is full. Beat up two eggs, add a +tablespoonful of sifted flour; stir with the three cupfuls of milk +and a little salt; pour over this the bread, let it stand one hour +and then bake slowly, with a cover on, three-quarters of an hour; +then take the cover off and brown. Serve with wine and lemon +sauce.</p> +<p>Pie-plant, cut up in small pieces with plenty of sugar, is fine +made in this manner.</p> +<br> +<p><b>BREAD AND BUTTER PUDDING. No. 2.</b></p> +<p>Place a layer of stale bread, rolled fine, in the bottom of a +pudding-dish, then a layer of any kind of fruit; sprinkle on a +little sugar, <span class='pagenum'>[Pg 388]</span><a name= +'Page_388' id="Page_388"></a>then another layer of bread crumbs and +of fruit; and so on until the dish is full, the top layer being +crumbs. Make a custard as for pies, add a pint of milk and mix. +Pour it over the top of the pudding and bake until the fruit is +cooked.</p> +<p>Stale cake, crumbed fine, in place of bread, is an +improvement.</p> +<br> +<p><b>COLD BERRY PUDDING.</b></p> +<p>Take rather stale bread—baker's bread or light +home-made—cut in thin slices and spread with butter. Add a +very little water and a little sugar to one quart or more of +huckleberries and blackberries, or the former alone. Stew a few +minutes until juicy; put a layer of buttered bread in your buttered +pudding-dish, then a layer of stewed berries while hot and so on +until full; lastly, a covering of stewed berries. It may be +improved with a rather soft frosting over the top. To be eaten cold +with thick cream and sugar.</p> +<br> +<p><b>APPLE TAPIOCA PUDDING.</b></p> +<p>Put one teacupful of tapioca and one teaspoonful of salt into +one pint and a half of water, and let it stand several hours where +it will be quite warm, but not cook; peel six tart apples, take out +the cores, fill them with sugar, in which is grated a little nutmeg +and lemon peel, and put them in a pudding-dish; over these pour the +tapioca, first mixing with it one teaspoonful of melted butter and +a cupful of cold milk, and half a cupful of sugar; bake one hour; +eat with sauce.</p> +<p>When fresh fruits are in season, this pudding is exceedingly +nice, with damsons, plums, red currants, gooseberries or apples; +when made with these, the pudding must be thickly sprinkled over +with sifted sugar.</p> +<p>Canned or fresh peaches may be used in place of apples in the +same manner, moistening the tapioca with the juice of the canned +peaches in place of the cold milk. Very nice when quite cool to +serve with sugar and cream.</p> +<br> +<p><b>APPLE AND BROWN-BREAD PUDDING.</b></p> +<p>Take a pint of brown bread crumbs, a pint bowl of chopped +apples, mix; add two-thirds of a cupful of finely-chopped suet, a +cupful of raisins, one egg, a tablespoonful of flour, half a +teaspoonful of salt. Mix with half a pint of milk, and boil in +buttered molds about two hours. Serve with sauce flavored with +lemon.</p> +<br> +<span class='pagenum'>[Pg 389]</span><a name='Page_389' id= +"Page_389"></a> +<p><b>APPLE-PUFF PUDDING.</b></p> +<p>Put half a pound of flour into a basin, sprinkle in a little +salt, stir in gradually a pint of milk; when quite smooth add three +eggs; butter a pie-dish, pour in the batter; take three-quarters of +a pound of apples, seed and cut in slices, and put in the batter; +place bits of butter over the top; bake three-quarters of an hour; +when done, sprinkle sugar over the top and serve hot.</p> +<br> +<p><b>PLAIN BREAD PUDDING, BAKED.</b></p> +<p>Break up about a pint of stale bread after cutting off the +crust, pour over it a quart of boiling milk; add to this a piece of +butter the size of a small egg; cover the dish tight and let it +stand until cool; then with a spoon mash it until fine, adding a +teaspoonful of cinnamon and one of nutmeg grated, half a cupful of +sugar and one-quarter of a teaspoonful of soda dissolved in a +little hot water. Beat up four eggs very light and add last. Turn +all into a well-buttered pudding-dish and bake three-quarters of an +hour. Serve it warm with hard sauce.</p> +<p>This recipe may be steamed or boiled; very nice either way.</p> +<br> +<p><b>SUPERIOR BREAD PUDDINGS.</b></p> +<p>One and one-half cupfuls of white sugar, two cupfuls of fine, +dry bread crumbs, five eggs, one tablespoonful of butter, vanilla, +rose-water or lemon flavoring, one quart of fresh rich milk and +half a cupful of jelly or jam. Rub the butter into a cupful of +sugar; beat the yolks very light, and stir these together to a +cream. The bread crumbs soaked in milk come next, then the +flavoring. Bake in a buttered pudding-dish—a large one and +but two-thirds full—until the custard is "set." Draw to the +mouth of the oven, spread over with jam or other nice fruit +conserve. Cover this with a meringue made of the whipped whites and +half a cupful of sugar. Shut the oven and bake until the meringue +begins to color. Eat cold with cream. In strawberry season, +substitute a pint of fresh fruit for preserves. It is then +delicious. Serve with any warm sauce.</p> +<br> +<p><b>BOILED BREAD PUDDING.</b></p> +<p>To one quart of bread crumbs soaked soft in a cup of hot milk, +add one cupful of molasses, one cupful of fruit or chopped raisins, +one teaspoonful each of spices, one tablespoonful of butter, a +teaspoonful of <span class='pagenum'>[Pg 390]</span><a name= +'Page_390' id="Page_390"></a>salt, one teaspoonful of soda, about a +cupful of flour sifted; boil or steam three hours. Serve with sweet +sauce.</p> +<br> +<p><b>ALMOND PUDDING. No. 1.</b></p> +<p>Put two quarts of milk into a double boiler; stir into it two +heaping tablespoonfuls of sifted flour that has been stirred to a +cream, with a little of the milk. When it boils, care should be +taken that it does not burn; when cooked, take from the fire and +let it cool. Take the skins off from two pounds of sweet almonds, +pound them fine, stir them into the milk; add a teaspoonful of +salt, a cupful of sugar, flavoring and six well-beaten eggs, the +yolks and whites beaten separately. Put bits of butter over the +top. Bake one hour. A gill of brandy or wine improves it.</p> +<br> +<p><b>ALMOND PUDDING. No. 2.</b></p> +<p>Steep four ounces of crumbs of bread, sliced, in one and +one-half pints of cream, or grate the bread; then beat half a pound +of blanched almonds very fine till they become a paste, with two +teaspoonfuls of orange-flower water; beat up the yolks of eight +eggs and the whites of four; mix all well together; put in a +quarter of a pound of loaf sugar and stir in three or four ounces +of melted butter; put it over the fire, stirring it until it is +thick; lay a sheet of paper at the bottom of a dish and pour in the +ingredients; bake half an hour. Use the remaining four whites of +eggs for a meringue for the top.</p> +<br> +<p><b>BATTER PUDDING, BAKED.</b></p> +<p>Four eggs, the yolks and whites beaten separately, one pint of +milk, one teaspoonful of salt, one teaspoonful of baking powder, +two cupfuls of sifted flour. Put the whites of the eggs in last. +Bake in an earthen dish that can be set on the table. Bake +forty-five minutes; serve with rich sauce.</p> +<br> +<p><b>BOILED BATTER PUDDING.</b></p> +<p>Sift together a pint of flour and a teaspoonful of baking powder +into a deep dish, sprinkle in a little salt, adding also a +tablespoonful of melted butter. Stir into this gradually a pint of +milk; when quite smooth, add four eggs, yolks and whites beaten +separately. Now add enough more flour to make a <i>very stiff</i> +batter. If liked, any kind of fruit may be stirred into this; a +pint of berries or sliced fruit. Boil two hours. Serve with cream +and sugar, wine sauce, or any sweet sauce.</p> +<span class='pagenum'>[Pg 391]</span><a name='Page_391' id= +"Page_391"></a><br> +<p><b>CUSTARD PUDDING. No. 1.</b></p> +<p>Take five tablespoonfuls out of a quart of cream or rich milk +and mix them with two large spoonfuls of fine flour. Set the rest +of the milk to boil, flavoring it with bitter almonds broken up. +When it has boiled hard, take it off, strain it and stir it in the +cold milk and flour. Set it away to cool and beat well eight yolks +and four whites of eggs; add them to the milk and stir in, at the +last, a glass of brandy or white wine, a teaspoonful of powdered +nutmeg and half a cupful of sugar. Butter a large bowl or mold; +pour in the mixture; tie a cloth tightly over it; put it into a pot +of boiling water and boil it two hours, replenishing the pot with +hot water from a tea-kettle. When the pudding is done, let it get +cool before you turn it out. Eat it with butter and sugar stirred +together to a cream and flavored with lemon juice or orange.</p> +<br> +<p><b>CUSTARD PUDDING. No. 2.</b></p> +<p>Pour one quart of milk in a deep pan and let the pan stand in a +kettle of boiling water, while you beat to a cream eight eggs and +six tablespoonfuls of fine sugar and a teaspoon of flour; then stir +the eggs and sugar into the milk and continue stirring until it +begins to thicken; then remove the pan from the boiling water, +scrape down the sides, stir to the bottom until it begins to cool, +add a tablespoonful of peach-water, or any other flavor you may +prefer, pour into little cups and, when cold, serve.</p> +<br> +<p><b>CUSTARD PUDDINGS.</b></p> +<p>The recipe for COMMON CUSTARD, with the addition of chocolate +grated, banana, or pineapple or cocoanut, makes successfully those +different kinds of puddings.</p> +<br> +<p><b>APPLE CUSTARD PUDDINGS.</b></p> +<p>Put a quart of pared and quartered apples into a stewpan, with +half a cupful of water and cook them until they are soft. Remove +from the fire and add half a cupful of sugar, two tablespoonfuls of +butter and the grated rind and the juice of a lemon. Have ready +mixed two cupfuls of grated bread crumbs and two tablespoonfuls of +flour; add this also to the apple mixture, after which stir in two +well-beaten eggs. Turn all into a well-buttered pudding-dish and +bake forty-five minutes in a moderate oven. Serve with sugar and +cream or hard sweet sauce.</p> +<br> +<span class='pagenum'>[Pg 392]</span><a name='Page_392' id= +"Page_392"></a> +<p><b>CREAM PUDDING.</b></p> +<p>Beat the yolks and whites of six eggs well and stir them into +one pint of flour, one pint of milk, a little salt and a bit of +soda dissolved in a little water, the grated rind of a lemon and +three spoonfuls of sugar; just before baking stir in one pint of +cream and bake in a buttered dish. Eat with cream.</p> +<br> +<p><b>CREAM MERINGUE PUDDING.</b></p> +<p>Stir to a cream half a cupful of sugar with the white of one egg +and the yolks of four. Add one quart of milk and mix thoroughly. +Put four tablespoonfuls of flour and a teaspoonful of salt into +another dish, and pour half a cupful of the milk and egg mixture +upon them, and beat very smooth, gradually adding the rest of the +milk and egg mixture. Turn this all into a double boiler surrounded +by boiling water; stir this until smooth and thick like cream, or +about fifteen minutes; then add vanilla or other extract. Rub all +through a strainer into a well-buttered pudding-dish. Now beat the +remaining three whites of eggs to a stiff froth, and gradually add +three tablespoonfuls of powdered sugar, and spread roughly over the +pudding. Cook for twenty minutes in a <i>moderate</i> oven. Serve +cold.</p> +<br> +<p><b>CORNSTARCH PUDDING.</b></p> +<p>Reserve half a cupful of milk from a quart and put the remainder +on the stove in a double boiler. Mix four large tablespoonfuls of +cornstarch and a teaspoonful of salt with the half cupful of milk; +then stir the mixture into the boiling milk and beat well for two +minutes. Cover the boiler and cook the pudding for twelve minutes; +then pour it into a pudding-dish and set in a cool place for half +an hour. When the time for serving comes, make a sauce in this +manner: Beat the whites of two eggs to a stiff, dry froth, and beat +into this two tablespoonfuls of powdered sugar. As soon as the +sugar has been well mixed with the whites, add half of a large +tumbler of currant jelly, or any other bright jelly, or any kind of +preserved fruit may be used. If you prefer, serve sugar and cream +with the pudding instead of a sauce.</p> +<br> +<p><b>COLD FRUIT PUDDING.</b></p> +<p>Throw into a pint of new milk the thin rind of a lemon, heat it +slowly by the side of the fire and keep at the boiling point until +<span class='pagenum'>[Pg 393]</span><a name='Page_393' id= +"Page_393"></a>strongly flavored. Sprinkle in a small pinch of salt +and three-quarters of an ounce of the finest isinglass or gelatine. +When dissolved, strain through muslin into a clean saucepan with +five ounces of powdered sugar and half a pint of rich cream. Give +the whole one boil, stir it briskly and add by degrees the +well-beaten yolks of five eggs. Next thicken the mixture as a +custard over a slow fire, taking care not to keep it over the fire +a moment longer than necessary; pour it into a basin and flavor +with orange-flower water or vanilla. Stir until nearly cold, then +add two ounces of citron cut in thin strips and two ounces of +candied cherries. Pour into a buttered mold. For sauce use any kind +of fruit syrup.</p> +<br> +<p><b>CUBAN PUDDING.</b></p> +<p>Crumble a pound of sponge cakes, an equal quantity, or less if +preferred, of cocoanut, grated in a basin. Pour over two pints of +rich cream previously sweetened with a quarter of a pound of loaf +sugar and brought to the boiling point. Cover the basin and when +the cream is soaked up stir in it eight well-beaten eggs. Butter a +mold, arrange four or five ounces of preserved ginger around it, +pour in the pudding carefully and tie it down with a cloth. Steam +or boil slowly for an hour and a half; serve with the syrup from +the ginger, which should be warmed and poured over the pudding.</p> +<br> +<p><b>CRACKER PUDDING.</b></p> +<p>Of raspberries, may be made of one large teacupful of cracker +crumbs, one quart of milk, one spoonful of flour, a pinch of salt, +the yolks of three eggs, one whole egg and half a cupful of sugar. +Flavor with vanilla, adding a little pinch of salt. Bake in a +moderate oven. When done, spread over the top, while hot, a pint of +well-sugared raspberries. Then beat the whites of the three eggs +very stiff, with two tablespoonfuls of sugar, a little lemon +extract, or whatever one prefers. Spread this over the berries and +bake a light brown. Serve with fruit sauce made of raspberries.</p> +<br> +<p><b>BAKED CORN MEAL PUDDING, WITHOUT EGGS.</b></p> +<p>Take a large cupful of yellow meal and a teacupful of cooking +molasses and beat them well together; then add to them a quart of +boiling milk, some salt and a large tablespoonful of powdered +ginger, add a cupful of finely-chopped suet or a piece of butter +the size of an egg. <span class='pagenum'>[Pg 394]</span><a name= +'Page_394' id="Page_394"></a>Butter a brown earthen pan and turn +the pudding in, let it stand until it thickens; then as you put it +into the oven, turn over it a pint of cold milk, but do not stir +it, as this makes the jelly. Bake three hours. Serve warm with hard +sauce.</p> +<p>This recipe has been handed down from mother to daughter for +many years back in a New England family.</p> +<br> +<p><b>BAKED CORN MEAL PUDDING, WITH EGGS.</b></p> +<p>One small cupful of Indian meal, one-half cupful of wheat flour +Stirred together with cold milk. Scald one pint of milk and stir +the mixture in it and cook until thick; then thin with cold milk to +the consistency of batter, not very thick; add half a cupful of +sugar, half a cupful of molasses, two eggs, two tablespoonfuls of +butter, a little salt, a tablespoonful of mixed cinnamon and +nutmeg, two-thirds of a teaspoonful of soda added just before +putting it into the oven. Bake two hours. After baking it half an +hour, stir it up thoroughly, then finish baking.</p> +<p>Serve it up hot, eat it with wine sauce, or with butter and +syrup.</p> +<br> +<p><b>BOILED CORN MEAL PUDDING.</b></p> +<p>Warm a pint of molasses and a pint of milk, stir well together; +beat four eggs and stir gradually into molasses and milk; add a +cupful of beef suet chopped fine, or half a cupful of butter, and +corn meal sufficient to make a thick batter; add a teaspoonful of +pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one +of salt, and stir all together thoroughly; dip a cloth into boiling +water, shake, flour a little, turn in the mixture, tie up, leaving +room for the pudding to swell, and boil three hours; serve hot with +sauce made of drawn butter, wine and nutmeg.</p> +<br> +<p><b>BOILED CORN MEAL PUDDING, WITHOUT EGGS.</b></p> +<p>To one quart of boiling milk, stir in a pint and a half of +Indian meal, well sifted, a teaspoonful of salt, a cupful of +molasses, half a cupful of chopped suet and a teaspoonful of +dissolved soda; tie it up tight in a cloth, allowing room for it to +swell, and boil four hours. Serve with sweet sauce.</p> +<br> +<span class='pagenum'>[Pg 395]</span><a name='Page_395' id= +"Page_395"></a> +<p><b>CORN MEAL PUFFS.</b></p> +<p>Into one quart of boiling milk stir eight tablespoonfuls of +Indian meal, four tablespoonfuls of powdered sugar and a +teaspoonful of nutmeg; let the whole boil five minutes, stirring +constantly to prevent its adhering to the saucepan; then remove it +from the fire, and when it has become cool stir into it six eggs, +beaten as light as possible; mix well, and pour the mixture into +buttered teacups, nearly filling them; bake in a moderate oven half +an hour; serve with lemon sauce.</p> +<br> +<p><b>DELICATE INDIAN PUDDING.</b></p> +<p>One quart milk, two heaping tablespoonfuls of Indian meal, four +of sugar, one of butter, three eggs, one teaspoonful of salt. Boil +milk in double boiler, sprinkle the meal into it, stirring all the +while; cook twelve minutes, stirring often. Beat together the eggs, +salt, sugar and one-half teaspoonful of ginger. Stir the butter +into the meal and milk. Pour this gradually over the egg mixture. +Bake slowly one hour. Serve with sauce of heated syrup and +butter.</p> +<div class='right'><i>Maria Parloa.</i></div> +<br> +<p><b>COTTAGE PUDDING.</b></p> +<p>One heaping pint of flour, half a cupful of sugar, one cupful of +milk, one teaspoonful of soda dissolved in the milk, one +tablespoonful of butter, two teaspoonfuls of cream of tartar rubbed +dry in the flour; flavor with nutmeg; bake in a <i>moderate</i> +oven; cut in slices and serve warm with wine or brandy sauce, or +sweet sugar sauce.</p> +<br> +<p><b>FRENCH COCOANUT PUDDING. No. 1.</b></p> +<p>One quart of milk, three tablespoonfuls of cornstarch, the yolks +of four eggs, half a cupful of sugar and a little salt; put part of +the milk, salt and sugar on the stove and let it boil; dissolve the +cornstarch in the rest of the milk; stir into the milk and while +boiling add the yolks and a cupful of grated cocoanut. Flavor with +vanilla.</p> +<p><i>Frosting.</i>—The whites of four eggs beaten to a stiff +froth, half a cupful of sugar, flavor with lemon; spread it on the +pudding and put it into the oven to brown, saving a little of the +frosting to moisten the top; then put on grated cocoanut to give it +the appearance of snowflake.</p> +<br> +<span class='pagenum'>[Pg 396]</span><a name='Page_396' id= +"Page_396"></a> +<p><b>COCOANUT PUDDING. No. 2.</b></p> +<p>Half a pound of grated cocoanut Then mix with it half a cupful +of stale sponge cake, crumbled fine. Stir together until very light +half a cupful of butter and one of sugar, add a <i>coffee</i>cupful +of rich milk or cream. Beat six eggs very light and stir them +gradually into the butter and sugar in turn, with the grated +cocoanut. Having stirred the whole very hard, add two teaspoonfuls +of vanilla; stir again, put into a buttered dish and bake until +set, or about three-quarters of an hour. Three of the whites of the +eggs could be left out for a meringue on the top of the pudding. +Most excellent.</p> +<br> +<p><b>COCOANUT PUDDING. No. 3.</b></p> +<p>A cup of grated cocoanut put into the recipes of Cracker Pudding +and Bread Pudding, makes good cocoanut pudding.</p> +<br> +<p><b>CHERRY PUDDING, BOILED OR STEAMED.</b></p> +<p>Two eggs well beaten, one cupful of sweet milk, sifted flour +enough to make a <i>stiff</i> batter, two large teaspoonfuls of +baking powder, a pinch of salt and as many cherries as can be +stirred in. Boil one hour or steam and serve with liquid sauce.</p> +<p>Cranberries, currants, peaches, cherries, or any tart fruit is +nice used with this recipe. Serve with sweet sauce.</p> +<br> +<p><b>CHERRY PUDDING. No. 2.</b></p> +<p>Make a crust or paste of two cupfuls of flour, two teaspoonfuls +of baking powder, a teaspoonful of salt; wet up with milk or water; +roll out a quarter of an inch thick, butter a large common bowl and +line it with this paste, leaving it large enough to lap over the +top; fill it with stoned cherries and half a cupful of sugar. +Gather the paste closely over the top, sprinkle a little with dry +flour and cover the whole with a linen cloth, fastening it with a +string. Put it into a pot of boiling water and cook for an hour and +a half. Serve with sweet sauce.</p> +<br> +<p><b>ENGLISH PLUM PUDDING. (The Genuine.)</b></p> +<p>Soak one pound of stale bread in a pint of hot milk and let it +stand and cool. When cold, add to it one-half pound of sugar and +the yolks of eight eggs beaten to a cream, one pound of raisins, +stoned and <span class='pagenum'>[Pg 397]</span><a name='Page_397' +id="Page_397"></a>floured, one pound of Zante currants, washed and +floured, a quarter of a pound of citron cut in slips and dredged +with flour, one pound of beef suet, chopped fine and <i>salted</i>, +one glass of wine, one glass of brandy, one nutmeg and a +tablespoonful of mace, cinnamon and cloves mixed; beat the whole +well together and, as the last thing, add the whites of the eight +eggs, beaten to a stiff froth; pour into a cloth, previously +scalded and dredged with flour, tie it firmly, leaving room for the +pudding to swell and boil six hours. Serve with wine or brandy +sauce.</p> +<p>It is best to prepare the ingredients the day before and cover +closely.</p> +<br> +<p><b>CHRISTMAS PLUM PUDDING. (By Measure.)</b></p> +<p>One cupful of finely-chopped beef suet, two cupfuls of fine +bread crumbs, one heaping cupful of sugar, one cupful of seeded +raisins, one cupful of well-washed currants, one cupful of chopped +blanched almonds, half a cupful of citron, sliced thin, a +teaspoonful of salt, one of cloves, two of cinnamon, half a grated +nutmeg and four well-beaten eggs. Dissolve a level teaspoonful of +soda in a tablespoonful of warm water. Flour the fruit thoroughly +from a pint of flour; then mix the remainder as follows: In a large +bowl put the well-beaten eggs, sugar, spices and salt in one cupful +of milk. Stir in the fruit, chopped nuts, bread crumbs and suet, +one after the other, until all are used, putting in the dissolved +soda last and adding enough flour to make the fruit stick together, +which will take all the pint. Boil or steam four hours. Serve with +wine or brandy or any well-flavored sauce.</p> +<br> +<p><b>BAKED PLUM PUDDING.</b></p> +<p>It will be found best to prepare the ingredients the day before +and cover closely. Grate a loaf of stale bread, or enough for a +pint of crumbs; boil one quart of milk and turn boiling hot over +the grated bread; cover and let steep an hour; in the meantime +pick, soak and dry half a pound of currants, half a pound of +raisins, a quarter of a pound of citron cut in large slips, one +nutmeg, one tablespoonful of mace and cinnamon mixed, one cupful of +sugar, with half of a cupful of butter; when the bread is ready mix +with it the butter, sugar, spice and citron, adding a glassful of +white wine; beat eight eggs very light, and when the mixture is +quite cold, stir them gradually in; then add by degrees the raisins +and currants dredged with flour; stir the whole <span class= +'pagenum'>[Pg 398]</span><a name='Page_398' id="Page_398"></a>very +hard; put it into a buttered dish; bake two hours, send to the +table warm. Eat with wine sauce, or wine and sugar. Most +excellent.</p> +<br> +<p><b>PLUM PUDDING, WITHOUT EGGS.</b></p> +<p>This delicious, light pudding is made by stirring thoroughly +together the following ingredients: One cupful of finely-chopped +beef suet, two cupfuls of fine bread crumbs, one cupful of +molasses, one of chopped raisins, one of well-washed currants, one +spoonful of salt, one teaspoonful each of cloves, cinnamon, +allspice and carbonate of soda, one cupful of milk and flour enough +to make a stiff batter. Put into a well-greased pudding-mold, or a +three-quart pail and cover closely. Set this pail into a larger +kettle, close covered, and half full of boiling water, adding +boiling water as it boils away. Steam not less than four hours. +This pudding is sure to be a success, and is quite rich for one +containing neither eggs nor butter. One-half of the above amount is +more than eight persons would be able to eat, but it is equally +good some days later, steamed again for an hour, if kept closely +covered meantime. Serve with wine sauce or common sweet sauce.</p> +<br> +<p><b>CABINET PUDDING.</b></p> +<p>Butter well the inside of a pudding-mold. Have ready a cupful of +chopped citron, raisins and currants. Sprinkle some of this fruit +on the bottom of the mold, then slices of stale sponge cake; shake +over this some spices, cinnamon, cloves and nutmeg, then fruit +again and cake, until the mold is nearly full. Make a custard of a +quart of milk, four eggs, a pinch of salt, two tablespoonfuls of +melted butter; pour this over the cake without cooking it; let it +stand and soak one hour; then steam one hour and a half. Serve with +wine sauce or a custard. Seasoned with wine.</p> +<div class='right'><i>Manhattan Beach Hotel.</i></div> +<br> +<p><b>BAKED CRANBERRY PUDDING.</b></p> +<p>Pour boiling water on a pint of bread crumbs; melt a +tablespoonful of butter and stir in. When the bread is softened, +add two eggs and beat thoroughly with the bread. Then put in a pint +of the stewed fruit and sweeten to your taste. Fresh fruit of many +kinds can be used instead of cranberries. Slices of peaches put in +layers are delicious. Serve with sweet sugar sauce.</p> +<br> +<span class='pagenum'>[Pg 399]</span><a name='Page_399' id= +"Page_399"></a> +<p><b>ORANGE PUDDING. No. 1.</b></p> +<p>One pint of milk, the juice of six oranges and the rind of +three, eight eggs, half a cupful of butter, half a cupful of +granulated sugar, one tablespoonful of ground rice, paste to line +the pudding-dish. Mix the ground rice with a little of the cold +milk. Put the remainder of the milk in the double boiler, and when +it boils stir in the mixed rice. Stir for five minutes; then add +the butter and set away to cool. Beat together the sugar, the yolks +of eight eggs and whites of four. Grate the rinds and squeeze the +juice of the oranges into this. Stir all into the cooked mixture. +Have a pudding-dish holding about three quarts lined with paste. +Pour the preparation into this and bake in a moderate oven for +forty minutes. Beat the remaining four whites of the eggs to a +stiff froth and gradually beat in the powdered sugar. Cover the +pudding with this. Return to the oven and cook ten minutes, leaving +the door open. Set away to cool. It must be ice cold when +served.</p> +<div class='right'><i>Maria Parloa.</i></div> +<br> +<p><b>ORANGE PUDDING. No. 2.</b></p> +<p>Five sweet oranges, one coffeecupful of white sugar, one pint of +milk, the yolks of three eggs, one tablespoonful of cornstarch. +Peel and cut the oranges into thin slices, taking out the seeds; +pour over them the sugar and let them stand while you make the +rest. Now set the milk in a suitable dish into another of boiling +water, let the milk get boiling hot, add a piece of butter as large +as a nutmeg, the cornstarch made smooth with a little cold milk, +and the well-beaten yolks of the eggs and a little flavoring. Stir +it all well together until it is smooth and cooked. Set it off and +pour it over the oranges. Beat the whites to a stiff froth, adding +two tablespoonfuls of sugar, spread over the top for frosting. Set +into the oven a few minutes to brown. Eat cold. Berries, peaches +and other fruits may be substituted.</p> +<br> +<p><b>BAKED LEMON PUDDING. (Queen of Puddings.)</b></p> +<p><i>Ingredients.</i>—One quart of milk, two cupfuls of +bread crumbs, four eggs, whites and yolks beaten separately, butter +the size of an egg, one cupful of white sugar, one large +lemon—juice and grated rind. Heat the milk and pour over the +bread crumbs, add the butter, cover and let it get soft. When cool, +beat the sugar and yolks and add to the mixture, also the grated +rind. Bake in a buttered dish until firm and <span class= +'pagenum'>[Pg 400]</span><a name='Page_400' id= +"Page_400"></a>slightly brown, from a half to three-quarters of an +hour. When done, draw it to the door of the oven and cover with a +meringue made of the whites of the eggs, whipped to a froth with +four tablespoonfuls of powdered sugar and the lemon juice; put it +back in the oven and brown a light straw color. Eat warm, with +lemon sauce.</p> +<br> +<p><b>LEMON PUDDING.</b></p> +<p>A small cupful of butter, the grated peel of two large lemons +and the juice of one, the yolks of ten eggs and whites of five, a +cupful and a half of white sugar. Beat all together and, lining a +deep pudding-dish with puff paste, bake the lemon pudding in it; +while baking, beat the whites of the remaining five eggs to a stiff +froth, whip in fine white sugar to taste, cover the top of the +pudding (when baked) with the meringue and return to the oven for a +moment to brown; eat cold, it requires no sauce.</p> +<br> +<p><b>BOILED LEMON PUDDING.</b></p> +<p>Half a cupful of chopped suet, one pint of bread crumbs, one +lemon, one cupful of sugar, one of flour, a teaspoonful of salt and +two eggs, milk. First mix the suet, bread crumbs, sugar and flour +well together, adding the lemon peel, which should be the yellow +grated from the outside, and the juice, which should be strained. +When these ingredients are well mixed, moisten with the eggs and +sufficient milk to make the pudding of the consistency of thick +batter; put it into a well-buttered mold and boil for three and a +half hours; turn it out, strew sifted sugar over and serve warm +with the lemon sauce, or not, at pleasure.</p> +<br> +<p><b>LEMON PUDDING, COLD.</b></p> +<p>One cupful of sugar, four eggs, the whites and yolks beaten +separately, two tablespoonfuls of cornstarch, one pint of milk, one +tablespoonful of butter and the juice and rind of two lemons. Wet +the cornstarch in some of the milk, then stir it into the remainder +of the milk, which should be boiling on the stove, stirring +constantly and briskly for five minutes. Take it from the stove, +stir in the butter and let it cool. Beat the yolks and sugar +together, then stir them thoroughly into the milk and cornstarch. +Now stir in the lemon juice and grated rind, doing it very +gradually, making it very smooth. Bake in a well-buttered dish. To +be eaten cold. Oranges may be <span class='pagenum'>[Pg +401]</span><a name='Page_401' id="Page_401"></a>used in place of +lemons. This also may be turned while <i>hot</i> into several small +cups or forms previously dipped in cold water, place them aside; in +one hour they will be fit to turn out. Serve with cream and sugar. +Should be boiled altogether, not baked.</p> +<br> +<p><b>ROYAL SAGO PUDDING.</b></p> +<p>Three-quarters of a cupful of sago washed and put into one quart +of milk; put it into a saucepan, let it stand in boiling water on +the stove or range until the sago has well swelled. While hot, put +in two tablespoonfuls of butter with one cupful of white sugar and +flavoring. When cool, add the well-beaten yolks of four eggs, put +in a buttered pudding-dish, and bake from half to three-quarters of +an hour; then remove it from the oven and place it to cool. Beat +the whites of the eggs with three tablespoonfuls of powdered white +sugar till they are a mass of froth; spread the pudding with either +raspberry or strawberry jam, and then spread on the frosting; put +in the oven for two minutes to slightly brown. If made in summer, +be sure and keep the whites of the eggs on ice until ready for use +and beat them in the coolest place you can find, as it will make a +much richer frosting.</p> +<p>The small white sago called pearl is the best. The large brown +kind has an earthy taste. It should always be kept in a covered jar +or box.</p> +<p>This pudding, made with tapioca, is equally as good. Serve with +any sweet sauce.</p> +<br> +<p><b>SAGO APPLE PUDDING.</b></p> +<p>One cupful of sago in a quart of tepid water, with a pinch of +salt, soaked for one hour; six or eight apples pared and cored, or +quartered, and steamed tender and put in the pudding-dish; boil and +stir the sago until clear, adding water to make it thin, and pour +it over the apples; bake one hour. This is good hot, with butter +and sugar, or cold with cream and sugar.</p> +<br> +<p><b>PLAIN SAGO PUDDING.</b></p> +<p>Make the same as TAPIOCA PUDDING, substituting sago for +tapioca.</p> +<br> +<p><b>CHOCOLATE PUDDING. No. 1.</b></p> +<p>Make cornstarch pudding with a quart of milk, three +tablespoonfuls of cornstarch and three tablespoonfuls of sugar. +When done, <span class='pagenum'>[Pg 402]</span><a name='Page_402' +id="Page_402"></a>remove about half and flavor to taste, and then +to that remaining in the kettle add an egg beaten very light, and +four tablespoonfuls of vanilla chocolate grated and dissolved in a +little milk. Put in a mold, alternately the dark and light. Serve +with whipped cream or boiled custard. This is more of a blanc mange +than a pudding.</p> +<br> +<p><b>CHOCOLATE PUDDING. No. 2.</b></p> +<p>One quart of sweet milk, three-quarters of a cupful of grated +chocolate; scald the milk and chocolate together; when <i>cool</i>, +add the yolks of five eggs, one cupful of sugar; flavor with +vanilla. Bake about twenty-five minutes. Beat the five whites of +eggs to a stiff froth, adding four tablespoonfuls of fine sugar, +spread evenly over the top and brown slightly in the oven.</p> +<br> +<p><b>CHOCOLATE PUDDING. No. 3.</b></p> +<p>One quart of milk, fourteen even tablespoonfuls of grated bread +crumbs, twelve tablespoonfuls grated chocolate, six eggs, one +tablespoonful vanilla, sugar to make very sweet. Separate the yolks +and whites of four eggs, beat up the four yolks and two whole eggs +together very light with the sugar. Put the milk on the range, and +when it come to a perfect boil pour it over the bread and +chocolate; add the beaten eggs and sugar and vanilla; be sure it is +sweet enough; pour into a buttered dish; bake one hour in a +moderate oven. When cold, and just before it is served, have the +four whites beaten with a little powdered-sugar and flavor with +vanilla and use as a meringue.</p> +<br> +<p><b>CHOCOLATE PUDDING. No. 4.</b></p> +<p>Half a cake of chocolate broken in one quart of milk and put on +the range until it reaches boiling point; remove the mixture from +the range; add four teaspoonfuls of cornstarch mixed with the yolks +of three eggs and one cup and a half of sugar; stir constantly +until thick; remove from the fire and flavor with vanilla; pour the +mixture in a dish; beat the whites of the three eggs to a stiff +froth and add a little sugar; cover the top of the pudding with a +meringue and set in the oven until a light brown. Serve cold.</p> +<br> +<span class='pagenum'>[Pg 403]</span><a name='Page_403' id= +"Page_403"></a> +<p><b>TAPIOCA PUDDING.</b></p> +<p>Five tablespoonfuls of tapioca, one quart of milk, two ounces of +butter, a cupful of sugar, four eggs, flavoring of vanilla or +bitter almonds. Wash the tapioca and let it stew gently in the milk +on the back part of the stove for a quarter of an hour, +occasionally stirring it; then let it cool, mix with it the butter, +sugar and eggs, which should be well-beaten, and flavor with either +of the above ingredients. Butter a dish, put in the pudding and +bake in a moderate oven for an hour. If the pudding is boiled, add +a little more tapioca and boil it in a buttered basin one and a +half hours.</p> +<br> +<p><b>STRAWBERRY TAPIOCA.</b></p> +<p>This makes a most delightful dessert. Soak over night a large +teacupful of tapioca in cold water; in the morning, put half of it +in a buttered yellow-ware baking-dish, or any suitable +pudding-dish. Sprinkle sugar over the tapioca; then on this put a +quart of berries, sugar and the rest of the tapioca. Fill the dish +with water, which should cover the tapioca about a quarter of an +inch. Bake in a moderately hot oven until it looks clear. Eat cold +with cream or Custard. If not sweet enough, add more sugar at +table; and in baking, if it seems too dry, more water is +needed.</p> +<p>A similar dish may be made, using peaches, either fresh or +canned.</p> +<br> +<p><b>RASPBERRY PUDDING.</b></p> +<p>One-quarter cup of butter, one-half cupful of sugar, two cupfuls +of jam, six cupfuls of soft bread crumbs, four eggs. Rub the butter +and sugar together, beat the eggs, yolks and whites separately, +mash the raspberries, add the whites beaten to a stiff froth, stir +all together to a smooth paste; butter a pudding dish, cover the +bottom with a layer of the crumbs, then a layer of the mixture; +continue the alternate layers until the dish is full, making the +last layer of crumbs; bake one hour in a moderate oven. Serve in +the dish in which it is baked and serve with fruit sauce made with +raspberries. This pudding may be made the same with any other kind +of berries.</p> +<br> +<p><b>PEAR, PEACH AND APPLE PUDDING.</b></p> +<p>Pare some nice ripe pears (to weigh about three-fourths of a +pound); put them in a saucepan with a few cloves, some lemon or +<span class='pagenum'>[Pg 404]</span><a name='Page_404' id= +"Page_404"></a>orange peel, and stew about a quarter of an hour in +two cupfuls of water; put them in your pudding-dish, and having +made the following custard, one pint of cream or milk, four eggs, +sugar to taste, a pinch of salt and a tablespoonful of flour; beat +eggs and sugar well, add the flour, grate some nutmeg, add the +cream by degrees, stirring all the time,—pour this over the +pears and bake in a <i>quick</i> oven. Apples or peaches may be +substituted.</p> +<p>Serve cold with sweetened cream.</p> +<br> +<p><b>FIG PUDDINGS.</b></p> +<p>Half a pound of good dried figs, washed, wiped and minced, two +cupfuls of fine, dry bread crumbs, three eggs, half a cupful of +beef suet, powdered, two scant cupfuls of sweet milk, half a cupful +of white sugar, a little salt, half a teaspoonful of baking powder, +stirred in half a cupful of sifted flour. Soak the crumbs in milk, +add the eggs, beaten light, with sugar, salt, suet, flour and figs. +Beat three minutes, put in buttered molds with tight top, set in +boiling water with weight on cover to prevent mold from upsetting, +and boil three hours. Eat hot with hard sauce or butter, powdered +sugar, one teaspoonful of extract of nutmeg.</p> +<br> +<p><b>FRUIT PUDDING, CORN MEAL.</b></p> +<p>Take a pint of hot milk and stir in sifted Indian meal till the +batter is stiff; add a teaspoonful of salt and half a cup of +molasses, adding a teaspoonful of soda dissolved; then stir in a +pint of whortleberries or chopped sweet apple; tie in a cloth that +has been wet, and leave room for it to swell, or put in a +pudding-pan and tie a cloth over; boil three hours; the water must +boil when it is put in; you can use cranberries and sweet +sauce.</p> +<br> +<p><b>APPLE CORN MEAL PUDDING.</b></p> +<p>Pare and core twelve pippin apples; slice them very thin; then +stir into one quart of new milk one quart of sifted corn meal; add +a little salt, then the apples, four spoonfuls of chopped suet and +a teacupful of good molasses, adding a teaspoonful of soda +dissolved; mix these well together, pour into a buttered dish and +bake four hours; serve hot with sugar and wine sauce. This is the +most simple, cheap and luxuriant fruit pudding that can be +made.</p> +<br> +<span class='pagenum'>[Pg 405]</span><a name='Page_405' id= +"Page_405"></a> +<p><b>RHUBARB OR PIE-PLANT PUDDING.</b></p> +<p>Chop rhubarb pretty fine, put in a pudding dish and sprinkle +sugar over it; make a batter of one cupful of sour milk, two eggs, +a piece of butter the size of an egg, half a teaspoonful of soda +and enough flour to make batter about as thick as for cake. Spread +it over the rhubarb and bake till done. Turn out on a platter +upside down, so that the rhubarb will be on top. Serve with sugar +and cream.</p> +<br> +<p><b>FRUIT PUDDINGS.</b></p> +<p>Fruit puddings, such as green gooseberry, are very nice made in +a basin, the basin to be buttered and lined with a paste, rolling +it round to the thickness of half an inch; then get a pint of +gooseberries and three ounces of sugar; after having made your +paste, take half the fruit and lay it at the bottom of your basin; +then add half your sugar, then put the remainder of the +gooseberries in and the remainder of the sugar; on that, draw your +paste to the centre, join the edges well together, put the cloth +over the whole, tying it at the bottom, and boil in plenty of +water. Fruit puddings of this kind, such as apples and rhubarb, +should be done in this manner.</p> +<p>Boil for an hour, take out of the saucepan, untie the cloth, +turn out on a dish, or let it remain in the basin and serve with +sugar over.</p> +<p>A thin cover of the paste may be rolled round and put over the +pudding.</p> +<p>Ripe cherries, currants, raspberries, greengages, plums and such +like fruit, will not require so much sugar, or so long boiling. +These puddings are also very good steamed.</p> +<br> +<p><b>SNOW PUDDING.</b></p> +<p>One-half a package Cox's gelatine; pour over it a cupful of cold +water and add one and a half cupfuls of sugar; when 'soft, add one +cupful of boiling water and the juice of one lemon; then the whites +of four well-beaten eggs; beat all together until it is light and +frothy, or until the gelatine will not settle clear in the bottom +of the dish after standing a few minutes; put it on a glass dish. +Serve with a custard made of one pint of milk, the yolks of four +eggs, four tablespoonfuls of sugar and the grated rind of a lemon; +boil.</p> +<br> +<span class='pagenum'>[Pg 406]</span><a name='Page_406' id= +"Page_406"></a> +<p><b>DELMONICO PUDDING.</b></p> +<p>Three tablespoonfuls of cornstarch, the yolks of five eggs, six +tablespoonfuls of sugar; beat the eggs light, then add the sugar +and beat again till very light; mix the cornstarch with a little +cold milk; mix all together and stir into one quart of milk just as +it is about to boil, having added a little salt; stir it until it +has thickened well; pour it into a dish for the table and place it +in the oven until it will bear icing; place over the top a layer of +canned peaches or other fruit (and it improves it to mix the syrup +of the fruit with the custard part); beat the whites to a stiff +froth with two tablespoonfuls of white sugar to an egg; then put it +into the oven until it is a light brown.</p> +<p>This is a very delicate and delicious pudding.</p> +<br> +<p><b>SAUCER PUDDINGS.</b></p> +<p>Two tablespoonfuls of flour, two tablespoonfuls of powdered +sugar, three eggs, a teacupful of milk, butter, preserve of any +kind. Mix the flour and sugar, beat the eggs, add them to the milk, +and beat up with the flour and sugar. Butter well three saucers, +half fill them, and bake in a quick oven about twenty minutes. +Remove them from the saucers when cool enough, cut in half, and +spread a thin layer of preserves between each half; close them +again, and serve with cream.</p> +<br> +<p><b>NANTUCKET PUDDING.</b></p> +<p>One quart of berries or any small fruit, two tablespoonfuls of +flour, two tablespoonfuls of sugar; simmer together and turn into +molds; cover with frosting as for cake, or with whipped eggs and +sugar, browning lightly in the oven; serve with cream.</p> +<br> +<p><b>TOAST PUDDING.</b></p> +<p>Toast several thin slices of stale bread, removing the crust, +butter them well, and pour over them hot stewed fruit in alternate +layers. Serve warm with rich hot sauce.</p> +<br> +<p><b>PLAIN RICE PUDDING.</b></p> +<p>Pick over, wash and boil, a teacupful of rice; when soft drain +off the water; while warm, add to it a tablespoonful of cold +butter. When cool, mix with it a cupful of sugar, a teaspoonful of +grated <span class='pagenum'>[Pg 407]</span><a name='Page_407' id= +"Page_407"></a>nutmeg and one of ground cinnamon. Beat up four eggs +very light, whites and yolks separately; add them to the rice; then +stir in a quart of sweet milk gradually. Butter a pudding-dish, +turn in the mixture and bake one hour in a moderate oven. Serve +warm, with sweet wine sauce.</p> +<p>If you have cold cooked rice, first soak it in the milk and +proceed as above.</p> +<br> +<p><b>RICE PUDDING. (Fine.)</b></p> +<p>Wash a teacupful of rice and boil it in two teacupfuls of water; +then add, while the rice is hot, three tablespoonfuls of butter, +five tablespoonful of sugar, five eggs well beaten, one +tablespoonful of powdered nutmeg, a little salt, one glass of wine, +a, quarter of a pound of raisins, stoned and cut in halves, a +quarter of a pound of Zante currants, a quarter of a pound of +citron cut in slips, and one quart of cream; mix well, pour into a +buttered dish and bake an hour in a moderate oven.</p> +<div class='right'><i>Astor House, New York City.</i></div> +<br> +<p><b>RICE MERINGUE.</b></p> +<p>One cupful of carefully sorted rice boiled in water until it is +soft; when done, drain it so as to remove all the water; cool it, +and add one quart of new milk, the well-beaten yolks of three eggs, +three tablespoonfuls of white sugar and a little nutmeg, or flavor +with lemon or vanilla; pour into a baking dish and bake about half +an hour. Let it get cold; beat the whites of the eggs, add two +tablespoonfuls of sugar, flavor with lemon or vanilla; drop or +spread it over the pudding and slightly brown it in the oven.</p> +<br> +<p><b>RICE LEMON PUDDING.</b></p> +<p>Put on to boil one quart of milk, and when it simmers stir in +four tablespoonfuls of rice flour that has been moistened in a +little milk; let it come to a boil and remove from the fire; add +one quarter of a pound of butter, and, when cool, the grated peel +with the juice of two lemons, and the yolks and beaten whites of +four eggs; sweeten to taste; one wine-glassful of wine, put in the +last thing, is also an improvement.</p> +<br> +<p><b>RICE PUDDING WITHOUT EGGS.</b></p> +<p>Two quarts of milk, two-thirds of a cupful of rice, a cupful of +sugar, a piece of butter as large as a walnut, a teaspoonful of +cinna<span class='pagenum'>[Pg 408]</span><a name='Page_408' id= +"Page_408"></a>mon, a little nutmeg and a pinch of salt. Put into a +deep pudding-dish, well buttered, set into a moderate oven; stir it +once or twice until it begins to cook, let it remain in the oven +about two hours (until it is the consistency of cream). Eat +cold.</p> +<br> +<p><b>FRUIT RICE PUDDING.</b></p> +<p>One large teacupful of rice, a little water to cook it +partially; dry, line an earthen basin with part of it; fill nearly +full with pared, cored and quartered apples, or any fruit you +choose; cover with the balance of your rice; tie a cloth tightly +over the top and steam one hour. To be eaten with sweet sauce. Do +not butter your dish.</p> +<br> +<p><b>BOILED RICE PUDDING. No. 1.</b></p> +<p>One cupful of cold boiled rice, one cupful of sugar, four eggs, +a pinch of soda and a pinch of salt. Put it all in a bowl and beat +it up until it is very light and white. Beat four ounces of butter +to a cream, put it into the pudding and ten drops of essence of +lemon. Beat altogether for five minutes. Butter a mold, pour the +pudding into it and boil for two hours. Serve with sweet fruit +sauce.</p> +<br> +<p><b>BOILED RICE PUDDING. No. 2.</b></p> +<p>Wash two teacupfuls of rice and soak it in water for half an +hour; then turn off the water and mix the rice with half a pound of +raisins stoned and cut in halves; add a little salt, tie the whole +in a cloth, leaving room for the rice to swell to twice its natural +size, and boil two hours in plenty of water; serve with wine +sauce.</p> +<br> +<p><b>RICE SNOW-BALLS.</b></p> +<p>Wash two teacupfuls of rice and boil it in one teacupful of +water and one of milk, with a little salt; if the rice is not +tender when the milk and water are absorbed, add a little more milk +and water; when the rice is tender, flavor with vanilla, form it +into balls, or mold it into a compact form with little cups; place +these rice balls around the inside of a deep dish, fill the dish +with a rich soft custard and serve either hot or cold. The custard +and balls should be flavored with the same.</p> +<br> +<span class='pagenum'>[Pg 409]</span><a name='Page_409' id= +"Page_409"></a> +<p><b>PRUNE PUDDING.</b></p> +<p>Heat a little more than a pint of sweet milk to the boiling +point, then stir in gradually a little cold milk in which you have +rubbed smooth a heaping tablespoonful of cornstarch; add sugar to +suit your taste, three well-beaten eggs, about a teaspoonful of +butter and a little grated nutmeg. Let this come to a boil, then +pour it in a buttered pudding-dish, first adding a cupful of stewed +prunes, with the stones taken out. Bake for from fifteen to twenty +minutes, according to the state of the oven. Serve with or without +sauce. A little cream improves it if poured over it when placed in +saucers.</p> +<br> +<p><b>BLACKBERRY OR WHORTLEBERRY PUDDING.</b></p> +<p>Three cupfuls of flour, one cupful of molasses, half a cupful of +milk, a teaspoonful of salt, a little cloves and cinnamon, a +teaspoonful of soda dissolved in a little of the milk. Stir in a +quart of huckleberries, floured. Boil in a well-buttered mold two +hours. Serve with brandy sauce.</p> +<br> +<p><b>BAKED HUCKLEBERRY PUDDING.</b></p> +<p>One quart of ripe fresh huckleberries or blueberries, half a +teaspoonful of mace or nutmeg, three eggs, well beaten, separately, +two cupfuls of sugar, one tablespoonful of cold butter, one cupful +of sweet milk, one pint of flour, two teaspoonfuls of baking +powder. Roll the berries well in the flour and add them last of +all. Bake half an hour and serve with sauce. There is no more +delicate and delicious pudding than this.</p> +<br> +<p><b>FRUIT PUDDING.</b></p> +<p>This pudding is made without cooking and is nice prepared the +day before using.</p> +<p>Stew currants or any small fruits, either fresh or dried, +sweeten with sugar to taste and pour hot over <i>thin</i> slices of +bread with the crust cut off, placed in a suitable dish, first a +layer of bread, then the hot stewed fruit, then bread and fruit, +then bread, leaving the fruit last. Put a plate over the top and, +when cool, set it on ice. Serve with sugar and cream.</p> +<p>This pudding is very fine made with Boston crackers split open +and placed in layers with stewed peaches.</p> +<br> +<span class='pagenum'>[Pg 410]</span><a name='Page_410' id= +"Page_410"></a> +<p><b>BOILED CURRANT PUDDING.</b></p> +<p>Five cupfuls of sifted flour in which two teaspoonfuls of baking +powder have been sifted, one-half a cupful of chopped suet, half a +pound of currants, milk, a pinch of salt. Wash the currants, dry +them thoroughly and pick away any stalks or grit; chop the suet +finely; mix all the ingredients together and moisten with +sufficient milk to make the pudding into a stiff batter; tie it up +in a floured cloth, put it into boiling water and boil for three +hours and a half. Serve with jelly sauce made very sweet.</p> +<br> +<p><b>TRANSPARENT PUDDING.</b></p> +<p>A small cupful of fresh butter warmed, but not melted, one +cupful of sifted sugar creamed with the butter, a teaspoonful of +nutmeg, grated, eight eggs, yolks and whites beaten separately. +Beat the butter and sugar light and then add the nutmeg and the +beaten eggs, which should be stirred in gradually; flavor with +vanilla, almond, peach or rose-water; stir <i>hard</i>; butter a +deep dish, line with puff paste and bake half an hour. Then make a +meringue for the top and brown. Serve cold.</p> +<br> +<p><b>SWEET-POTATO PUDDING.</b></p> +<p>To a large sweet potato, weighing two pounds, allow half a pound +of sugar, half a pound of butter, one gill of sweet cream, one gill +of strong wine or brandy, one grated nutmeg, a little lemon peel +and four eggs. Boil the potato until thoroughly done, mash up fine, +and while hot add the sugar and butter. Set aside to cool while you +beat the eggs light and add the seasoning last. Line tin plates +with puff paste, and pour in the mixture, bake in a moderate but +regularly heated oven. When the puddings are drawn from the fire, +cover the top with thinly-sliced bits of preserved citron or quince +marmalade. Strew the top thickly with granulated white sugar and +serve, with the addition of a glass of rich milk for each person at +table.</p> +<br> +<p><b>PINEAPPLE PUDDING.</b></p> +<p>Butter a pudding-dish and line the bottom and sides with slices +of stale cake (sponge cake is best); pare and slice thin a large +pineapple, place in the dish first a layer of pineapple, then strew +with sugar, then more pineapple, and so on until all is used. Pour +over a <span class='pagenum'>[Pg 411]</span><a name='Page_411' id= +"Page_411"></a>small teacupful of water and cover with slices of +cake which have been dipped in cold water; cover the whole with a +buttered plate and bake slowly for two hours.</p> +<br> +<p><b>ORANGE ROLEY POLEY.</b></p> +<p>Make a light dough the same as for apple dumplings, roll it out +into a long narrow sheet, about quarter of an inch thick. Spread +thickly over it peeled and sliced oranges, sprinkle it plentifully +with white sugar, scatter over all a teaspoonful or two of grated +orange peel, then roll it up. Fold the edges well together to keep +the juices from running out. Boil it in a floured cloth one hour +and a half. Serve it with lemon sauce. Fine.</p> +<br> +<p><b>ROLEY POLEY PUDDING. (Apple.)</b></p> +<p>Peel, core and slice sour apples; make a rich biscuit dough, or +raised biscuit dough may be used if rolled thinner; roll not quite +half an inch thick, lay the slices on the paste, roll up, tuck in +the ends, prick deeply with a fork, lay it in a steamer and steam +hard for an hour and three-quarters. Or wrap it in a pudding-cloth +well floured, tie the ends, baste up the sides, plunge into boiling +water and boil continually an hour and a half, perhaps more. Stoned +cherries, dried fruits, or any kind of berries, fresh or dried, may +be used.</p> +<br> +<p><b>FRUIT PUFF PUDDING.</b></p> +<p>Into one pint of flour stir two teaspoonfuls baking powder and a +little salt; then sift and stir the mixture into milk, until very +soft. Place well-greased cups in a steamer, put in each a spoonful +of the above batter, then add one of berries or steamed apples, +cover with another spoonful of batter and steam twenty minutes. +This pudding is delicious made with strawberries and eaten with a +sauce made of two eggs, half a cup butter, a cup of sugar beaten +thoroughly with a cup of boiling milk and one cup of +strawberries.</p> +<br> +<p><b>SPONGE CAKE PUDDING. No. 1.</b></p> +<p>Bake a common sponge cake in a flat-bottomed pudding-dish; when +ready to use, cut in six or eight pieces, split and spread with +butter and return them to the dish. Make a custard with four eggs +<span class='pagenum'>[Pg 412]</span><a name='Page_412' id= +"Page_412"></a>to a quart of milk; flavor and sweeten to taste; +pour over the cake and bake one-half hour. The cake will swell and +fill the custard. Serve with or without sauce.</p> +<br> +<p><b>SPONGE CAKE PUDDING. No. 2.</b></p> +<p>Butter pudding-mold; fill the mold with small sponge cakes or +slices of stale plain cake that have been soaked in a liquid made +by dissolving one-half pint of jelly in a pint of hot water. This +will be of as fine a flavor and much better for all than if the +cake had been soaked in wine. Make a sufficient quantity of custard +to fill the mold and leave as much more to be boiled in a dish by +itself. Set the mold, after being tightly covered, into a kettle +and boil one hour. Turn out of the mold and serve with some of the +other custard poured over it.</p> +<br> +<p><b>GRAHAM PUDDING.</b></p> +<p>Mix well together one-half a coffeecupful of molasses, +one-quarter of a cupful of butter, one egg, one-half a cupful of +milk, one-half a teaspoonful of pure soda, one and one-half cupfuls +of good Graham flour, one small teacupful of raisins, spices to +taste. Steam four hours and serve with brandy or wine sauce, or any +sauce that may be preferred. This makes a showy as well as a light +and wholesome dessert, and has the merit of simplicity and +cheapness.</p> +<br> +<p><b>BANANA PUDDING.</b></p> +<p>Cut sponge cake in-slices, and, in a glass dish, put alternately +a layer of cake and a layer of bananas sliced. Make a soft custard, +flavor with a little wine, and pour over it. Beat the whites of the +eggs to a stiff froth and heap over the whole.</p> +<p>Peaches cut up, left a few hours in sugar and then scalded, and +added when cold to thick boiled custard, made rather sweet, are a +delicious dessert.</p> +<br> +<p><b>DRIED PEACH PUDDING.</b></p> +<p>Boil one pint of milk and while hot turn it over a pint of +bread-crumbs. Stir into it a tablespoonful of butter, one pint of +dried peaches stewed soft. When all is cool, add two well-beaten +eggs, half a cupful of sugar and a pinch of salt; flavor to taste. +Put into a well-buttered pudding-dish and bake half an hour.</p> +<br> +<span class='pagenum'>[Pg 413]</span><a name='Page_413' id= +"Page_413"></a> +<p><b>SUET PUDDING, PLAIN.</b></p> +<p>One cupful of chopped suet, one cupful of milk, two eggs beaten, +half a teaspoonful of salt and enough flour to make a stiff batter, +but thin enough to pour from a spoon. Put into a bowl, cover with a +cloth and boil three hours. The same, made a little thinner, with a +few raisins added and baked in a well-greased dish is excellent. +Two teaspoonfuls of baking powder in the flour improves this +pudding. Or if made with sour milk and soda it is equally as +good.</p> +<br> +<p><b>SUET PLUM PUDDING.</b></p> +<p>One cupful of suet chopped fine, one cupful of cooking molasses, +one cupful of milk, one cupful of raisins, three and one-half +cupfuls of flour, one egg, one teaspoonful of cloves, two of +cinnamon and one of nutmeg, a little salt, one teaspoonful of soda; +boil three hours in a pudding-mold set into a kettle of water; eat +with common sweet sauce. If sour milk is used in place of sweet, +the pudding will be much lighter.</p> +<br> +<p><b>PEACH COBBLER.</b></p> +<p>Line a deep dish with rich thick crust; pare and cut into halves +or quarters some juicy, rather tart peaches; put in sugar, spices +and flavoring to taste; stew it slightly and put it in the lined +dish; cover with thick crust of rich puff paste and bake a rich +brown; when done, break up the top crust into small pieces and stir +it into the fruit; serve hot or cold; very palatable without sauce, +but more so with plain rich cream or cream sauce, or with a rich +brandy or wine. Other fruits can be used in place of peaches. +Currants are best made in this manner:—</p> +<p>Press the currants through a sieve to free it from pips; to each +pint of the pulp put two ounces of crumbed bread and four ounces of +sugar; bake with a rim of puff paste; serve with cream. White +currants may be used instead of red.</p> +<br> +<p><b>HOMINY PUDDING.</b></p> +<p>Two-thirds of a cupful of hominy, one and a half pints of milk, +two eggs, one tablespoonful of butter, one teaspoonful of extract +of lemon or vanilla, one cupful of sugar. Boil hominy in milk one +hour; then pour it on the eggs, extract and sugar beaten together; +add butter, pour in buttered pudding-dish, bake in hot oven for +twenty minutes.</p> +<br> +<span class='pagenum'>[Pg 414]</span><a name='Page_414' id= +"Page_414"></a> +<p><b>BAKED BERRY ROLLS.</b></p> +<p>Roll rich biscuit dough thin, cut it into little squares four +inches wide and seven inches long. Spread over with berries. Roll +up the crust, and put the rolls in a dripping-pan just a little +apart; put a piece of butter on each roll, spices if you like. +Strew over a large handful of sugar, a little hot water. Set in the +oven and bake like dumplings. Served with sweet sauce.</p> +<br> +<p><b>GREEN CORN PUDDING.</b></p> +<p>Take two dozen full ears of sweet green corn, score the kernels +and cut them from the cob. Scrape off what remains on the cob with +a knife. Add a pint and a half or one quart of milk, according to +the youngness and juiciness of the corn. Add four eggs well beaten, +a half teacupful of flour, a half teacupful butter, a tablespoonful +of sugar, and salt to taste. Bake in a well-greased earthen dish, +in hot oven two hours. Place it on the table browned and smoking +hot, eat it with plenty of fresh butter. This can be used as a +dessert by serving a sweet sauce with it. If eaten plainly with +butter, it answers as a side vegetable.</p> +<br> +<p><b>GENEVA WAFERS.</b></p> +<p>Two eggs, three ounces of butter, three ounces of flour, three +ounces of pounded sugar. Well whisk the eggs, put them into a basin +and stir to them the butter, which should be beaten to a cream; add +the flour and sifted sugar gradually, and then mix all well +together. Butter a baking sheet, and drop on it a teaspoonful of +the mixture at a time, leaving a space between each. Bake in a cool +oven; watch the pieces of paste, and, when half done, roll them up +like wafers and put in a small wedge of bread or piece of wood, to +keep them in shape. Return them to the oven until crisp. Before +serving, remove the bread, put a spoonful of preserve in the widest +end, and fill up with whipped cream. This is a very pretty and +ornamental dish for the supper-table, and is very nice and very +easily made.</p> +<center><img src='images/il18.jpg' width='406' height='600' alt= +'STIRRING THE CRANBERRY SAUCE.' title=''></center> +<h3>STIRRING THE CRANBERRY SAUCE.</h3> +<br> +<p><b>MINUTE PUDDING. No. 1.</b></p> +<p>Set saucepan or deep frying pan on the stove, the bottom and +sides well buttered, put into it a quart of sweet milk, a pinch of +salt and a piece of butter as large as half an egg; when it boils +have ready a dish of sifted flour, stir it into the boiling milk, +sifting it through <span class='pagenum'>[Pg 415]</span><a name= +'Page_415' id="Page_415"></a>your fingers, a handful at a time, +until it becomes smooth and quite thick. Turn it into a dish that +has been dipped in water. Make a sauce very sweet to serve with it. +Maple molasses is <i>fine</i> with it. This pudding is much +improved by adding canned berries or fresh ones just before taking +from the stove.</p> +<br> +<p><b>MINUTE PUDDING. No. 2.</b></p> +<p>One quart of milk, salt, two eggs, about a pint of flour. Beat +the eggs well; add the flour and enough milk to make it smooth. +Butter the saucepan and put in the remainder of the milk well +salted; when it boils, stir in the flour, eggs, etc., lightly; let +it cook well. It should be of the consistency of thick corn mush. +Serve immediately with the following simple sauce, <i>viz</i>: Rich +milk or cream sweetened to taste and flavored with grated +nutmeg.</p> +<br> +<p><b>SUNDERLAND PUDDING.</b></p> +<p>One cupful of sugar, half a cupful of cold butter, a pint of +milk, two cupfuls of sifted flour and five eggs. Make the milk hot; +stir in the butter and let it cool before the other ingredients are +added to it; then stir in the sugar, flour and eggs, which should +be well whisked and omit the whites of two; flavor with a little +grated lemon rind and beat the mixture well. Butter some small +cups, rather more than half fill them; bake from twenty minutes to +half an hour, according to the size of the puddings, and serve with +fruit, custard or wine sauce, a little of which may be poured over +them. They may be dropped by spoonfuls on buttered tins and baked, +if cups are not convenient.</p> +<br> +<p><b>JELLY PUDDINGS.</b></p> +<p>Two cupfuls of <i>very</i> fine stale biscuit or bread crumbs, +one cupful of rich milk—half cream, if you can get it; five +eggs beaten very light, half a teaspoonful of soda stirred in +boiling water, one cupful of sweet jelly, jam or marmalade. Scald +the milk and pour over the crumbs. Beat until half cold and stir in +the beaten yolks, then whites, finally the soda. Fill large cups +half full with the batter, set in a quick oven and bake half an +hour. When done, turn out quickly and dexterously; with a sharp +knife make an incision in the side of each; pull partly open, and +put a liberal spoonful of the conserve within. <span class= +'pagenum'>[Pg 416]</span><a name='Page_416' id="Page_416"></a>Close +the slit by pinching the edges with your fingers. Eat warm with +sweetened cream.</p> +<br> +<p><b>QUICK PUDDING.</b></p> +<p>Soak and split some crackers; lay the surface over with raisins +and citron; put the halves together, tie them in a bag, and boil +fifteen minutes in milk and water; delicious with rich sauce.</p> +<br> +<p><b>READY PUDDING.</b></p> +<p>Make a batter of one quart of milk and about one pound of flour; +add six eggs, the yolks and whites separately beaten, a teaspoonful +of salt and four tablespoonfuls of sugar. It should be as stiff as +can possibly be stirred with a spoon. Dip a spoonful at a time into +quick boiling water, boil from five to ten minutes, take out. Serve +hot with sauce or syrup.</p> +<br> +<p><b>A ROYAL DESSERT.</b></p> +<p>Cut a stale cake into slices an inch and a half in thickness; +pour over them a little good sweet cream; then fry <i>lightly</i> +in fresh butter in a smooth frying pan; when done, place over each +slice of cake a layer of preserves or you may make a rich sauce to +be served with it.</p> +<p>Another dish equally as good, is to dip thin slices of bread +into fresh milk; have ready two eggs well beaten; dip the slices in +the egg and fry them in butter to a light brown; when fried, pour +over them a syrup, any kind that you choose, and serve hot.</p> +<br> +<p><b>HUCKLEBERRIES WITH CRACKERS AND CREAM.</b></p> +<p>Pick over carefully one quart of blueberries and keep them on +ice until wanted. Put into each bowl, for each guest, two soda +crackers, broken in not too small pieces; add a few tablespoonfuls +of berries, a teaspoonful of powdered sugar and fill the bowl with +the richest of cold sweet cream. This is an old-fashioned New +England breakfast dish. It also answers for a dessert.</p> +<center><img src='images/416.png' width='120' height='97' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 417]</span><a name='Page_417' id= +"Page_417"></a> +<hr style='width: 65%;'> +<a name='SAUCES_FOR_PUDDINGS' id="SAUCES_FOR_PUDDINGS"></a> +<h2>SAUCES FOR PUDDINGS.</h2> +<br> +<p><b>BRANDY SAUCE, COLD.</b></p> +<p>Two cupfuls of powdered sugar, half a cupful of butter, one +wine-glassful of brandy, cinnamon and nutmeg, a teaspoonful of +each. Warm the butter slightly and work it to a light cream with +the sugar, then add the brandy and spices; beat it hard and set +aside until wanted. Should be put into a mold to look nicely and +serve on a flat dish.</p> +<br> +<p><b>BRANDY OR WINE SAUCE. No. 1.</b></p> +<p>Stir a heaping teaspoonful of cornstarch in a little cold water +to a smooth paste (or instead use a tablespoonful of sifted flour); +add to it a cupful of boiling water, with one cupful of sugar, a +piece of butter as large as an egg, boil all together ten minutes. +Remove from the fire and when cool stir into it half of a cupful of +brandy or wine. It should be about as thick as thin syrup.</p> +<br> +<p><b>BRANDY OR WINE SAUCE. No. 2.</b></p> +<p>Take one cupful of butter, two of powdered sugar, the whites of +two eggs, five tablespoonfuls of sherry wine or brandy and a +quarter of a cupful of boiling water. Beat butter and sugar to a +cream, add the whites of the eggs, one at a time, unbeaten, and +then the wine or brandy. Place the bowl in hot water and stir till +smooth and frothy.</p> +<br> +<p><b>RICH WINE SAUCE.</b></p> +<p>One cupful of butter, two of powdered sugar, half a cupful of +wine. Beat the butter to a cream. Add the sugar gradually and when +very light add the wine, which has been made hot, a little at a +time, a teaspoonful of grated nutmeg. Place the bowl in a basin of +hot water and stir for two minutes. The sauce should be smooth and +foamy.</p> +<br> +<span class='pagenum'>[Pg 418]</span><a name='Page_418' id= +"Page_418"></a> +<p><b>SAUCE FOR PLUM PUDDING. (Superior.)</b></p> +<p>Cream together a cupful of sugar and half a cupful of butter; +when light and creamy, add the well-beaten yolks of four eggs. Stir +into this one wine-glass of wine or one of brandy, a pinch of salt +and one large cupful of hot cream or rich milk. Beat this mixture +well; place it in a saucepan over the fire, stir it until it cooks +sufficiently to thicken like cream. Be sure and not let it boil. +Delicious.</p> +<br> +<p><b>LIQUID BRANDY SAUCE.</b></p> +<p>Brown over the fire three tablespoonfuls of sugar; add a cupful +of water, six whole cloves and a piece of stick cinnamon, the +yellow rind of a lemon cut very thin; let the sauce boil, strain +while hot, then pour it into a sauce bowl containing the juice of +the lemon and a cup of brandy. Serve warm.</p> +<br> +<p><b>GRANDMOTHERS SAUCE.</b></p> +<p>Cream together a cupful of sifted sugar and half a cupful of +butter, add a teaspoonful of ground cinnamon and an egg well +beaten. Boil a teacupful of milk and turn it, boiling hot, over the +mixture slowly, stirring all the time; this will cook the egg +smoothly. It may be served cold or hot.</p> +<br> +<p><b>SUGAR SAUCE.</b></p> +<p>One coffeecupful of granulated sugar, half of a cupful of water, +a piece of butter the size of a walnut. Boil all together until it +becomes the consistency of syrup. Flavor with lemon or vanilla +extract. A tablespoonful of lemon juice is an improvement. Nice +with cottage pudding.</p> +<br> +<p><b>LEMON SAUCE.</b></p> +<p>One cupful of sugar, half a cupful of butter, one egg beaten +light, one lemon, juice and grated rind, half a cupful of boiling +water; put in a tin basin and thicken over steam.</p> +<br> +<p><b>LEMON CREAM SAUCE, HOT.</b></p> +<p>Put half a pint of new milk on the fire and when it boils stir +into it one teaspoonful of wheat flour, four ounces of sugar and +the well-beaten yolks of three eggs; remove it from the fire and +add the grated rind and the juice of one lemon; stir it well and +serve hot in a sauce tureen.</p> +<br> +<span class='pagenum'>[Pg 419]</span><a name='Page_419' id= +"Page_419"></a> +<p><b>ORANGE CREAM SAUCE, HOT.</b></p> +<p>This is made as LEMON CREAM SAUCE, substituting orange for +lemon.</p> +<p>Creams for puddings, pies and fritters may be made in the same +manner with any other flavoring; if flour is used in making them, +it should boil in the milk three or four minutes.</p> +<br> +<p><b>COLD LEMON SAUCE.</b></p> +<p>Beat to a cream one teacupful of butter and two teacupfuls of +fine white sugar; then stir in the juice and grated rind of one +lemon; grate nutmeg upon the sauce and serve on a flat dish.</p> +<br> +<p><b>COLD ORANGE SAUCE.</b></p> +<p>Beat to a cream one teacupful of butter and two teacupfuls of +fine white sugar; then stir in the grated rind of one orange and +the juice of two; stir until all the orange juice is absorbed; +grate nutmeg upon the sauce and serve on a flat dish.</p> +<br> +<p><b>COLD CREAM SAUCE.</b></p> +<p>Stir to a cream one cupful of sugar, half a cupful of butter, +then add a cupful of sweet, thick cold cream, flavor to taste. Stir +well and set it in a cool place.</p> +<br> +<p><b>CREAM SAUCE, WARM.</b></p> +<p>Heat a pint of cream slowly in a double boiler; when nearly +boiling, set it off from the fire, put into it half a cupful of +sugar, a little nutmeg or vanilla extract; stir it thoroughly and +add, when cool, the whites of two well-beaten eggs. Set it on the +fire in a dish containing hot water to keep it warm until needed, +stirring once or more.</p> +<br> +<p><b>CARAMEL SAUCE.</b></p> +<p>Place over the fire a saucepan; when it begins to be hot, put +into it four tablespoonfuls of white sugar and one tablespoonful of +water. Stir it continually for three or four minutes, until all the +water evaporates; then watch it carefully until it becomes a +delicate brown color. Have ready a pint of cold water and cup of +sugar mixed with some flavoring; turn it into the saucepan with the +browned sugar and let it <span class='pagenum'>[Pg +420]</span><a name='Page_420' id="Page_420"></a>simmer for ten +minutes; then add half a glass of brandy or a glass of wine. The +wine or brandy may be omitted if preferred.</p> +<br> +<p><b>A GOOD PLAIN SAUCE.</b></p> +<p>A good sauce to go with plain fruit puddings is made by mixing +one cupful of brown sugar, one cupful of best molasses, half a +cupful of butter, one large teaspoonful of flour; add the juice and +grated rind of one lemon, half a nutmeg grated, half a teaspoonful +of cloves and cinnamon. When these are all stirred together, add a +teacupful of boiling water; stir it constantly, put into a saucepan +and let it boil until clear; then strain.</p> +<br> +<p><b>OLD STYLE SAUCE.</b></p> +<p>One pint of sour cream, the juice and finely grated rind of a +large lemon; sugar to taste. Beat hard and long until the sauce is +very light. This is delicious with cold "Brown Betty"—a form +of cold farina—cornstarch, blanc mange and the like.</p> +<br> +<p><b>PLAIN COLD, HARD SAUCE.</b></p> +<p>Stir together one cupful of white sugar and half a cupful of +butter until it is creamy and light; add flavoring to taste. This +is very nice, flavored with the juice of raspberries or +strawberries, or beat into it a cupful of ripe strawberries or +raspberries and the white of an egg beaten stiff.</p> +<br> +<p><b>CUSTARD SAUCE.</b></p> +<p>One cupful of sugar, two beaten eggs, one pint of milk, +flavoring to taste, brandy or wine, if preferred.</p> +<p>Heat the milk to boiling; add by degrees the beaten eggs and +sugar, put in the flavoring and set within a pan of boiling water; +stir until it begins to thicken; then take it off and stir in the +brandy or wine gradually; set, until wanted, within a pan of +boiling water.</p> +<br> +<p><b>MILK SAUCE.</b></p> +<p>Dissolve a tablespoonful of flour in cold milk; see that it is +free from lumps. Whisk an ounce of butter and a cupful of sugar to +a cream and add to it a pinch of salt. Mix together half a pint of +milk, one egg and the flour; stir this into the butter and add a +dash of nutmeg, or any flavor; heat until near the boiling point +and serve. Very nice in place of cold cream.</p> +<br> +<span class='pagenum'>[Pg 421]</span><a name='Page_421' id= +"Page_421"></a> +<p><b>MILK OR CREAM SAUCE.</b></p> +<p>Cream or rich milk, simply sweetened with plenty of white sugar +and flavored, answers the purpose for some kinds of pudding, and +can be made very quickly.</p> +<br> +<p><b>FRUIT SAUCE.</b></p> +<p>Two-thirds of a cupful of sugar, a pint of raspberries or +strawberries, a tablespoonful of melted butter and a cupful of hot +water. Boil all together slowly, removing the scum as fast as it +rises; then strain through a sieve. This is very good served with +dumplings or apple puddings.</p> +<br> +<p><b>JELLY SAUCE.</b></p> +<p>Melt two tablespoonfuls of sugar and half a cupful of jelly over +the fire in a cupful of boiling water, adding also two +tablespoonfuls of butter; then stir into it a teaspoonful of +cornstarch, dissolved in half a cupful of water or wine; add it to +the jelly and let it come to a boil. Set it in a dish of hot water +to keep it warm until time to serve; stir occasionally. Any fruit +jelly can be used.</p> +<br> +<p><b>COMMON SWEET SAUCE.</b></p> +<p>Into a pint of water stir a paste made of a tablespoonful of +cornstarch or flour (rubbed smooth with a little cold water); add a +cupful of sugar and a tablespoonful of vinegar. Cook well for three +minutes. Take from the fire and add a piece of butter as large as a +small egg; when cool, flavor with a tablespoonful of vanilla or +lemon extract.</p> +<br> +<p><b>SYRUP FOR FRUIT SAUCE.</b></p> +<p>An excellent syrup for fruit sauce is made of Morello cherries +(red, sour cherries). For each pound of cherry juice, allow half a +pound of sugar and six cherry kernels; seed the cherries and let +them stand in a bowl over night; in the morning, press them through +a fine cloth, which has been dipped in boiling water, weigh the +juice, add the sugar, boil fifteen minutes, removing all the scum. +Fill small bottles that are perfectly dry with the syrup; when it +is cold, cork the bottles tightly, seal them and keep them in a +cool place, standing upright.</p> +<p>Most excellent to put into pudding sauces.</p> +<br> +<span class='pagenum'>[Pg 422]</span><a name='Page_422' id= +"Page_422"></a> +<p><b>ROSE BRANDY. (For Cakes and Puddings.)</b></p> +<p>Gather the leaves of roses while the dew is on them, and as soon +as they open put them into a wide-mouthed bottle, and when the +bottle is full pour in the best of fourth proof French brandy.</p> +<p>It will be fit for use in three or four weeks and may be +frequently replenished. It is sometimes considered preferable to +wine as a flavoring to pastries and pudding sauces.</p> +<br> +<p><b>LEMON BRANDY. (For Cakes and Puddings.)</b></p> +<p>When you use lemons for punch or lemonade, do not throw away the +peels but cut them in small pieces—the thin yellow outside +(the thick part is not good)—and put them in a glass jar or +bottle of brandy. You will find this brandy useful for many +purposes.</p> +<p>In the same way keep for use the kernels of peach and plum +stones, pounding them slightly before you put them into the +brandy.</p> +<center><img src='images/422.png' width='200' height='288' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 423]</span><a name='Page_423' id= +"Page_423"></a> +<hr style='width: 65%;'> +<a name='PRESERVES_JELLIES_ETC' id="PRESERVES_JELLIES_ETC"></a> +<h2><b>PRESERVES, JELLIES, ETC.</b></h2> +<br> +<p>Fruit for preserving should be sound and free from all defects, +using white sugar, and also that which is dry, which produces the +nicest syrup; dark sugar can be used by being clarified, which is +done by dissolving two pounds of sugar in a pint of water; add to +it the white of an egg and beat it well, put it into a preserving +kettle on the fire and stir with a wooden spoon. As soon as it +begins to swell and boil up, throw in a little cold water; let it +boil up again, take it off and remove the scum; boil it again, +throw in more cold water and remove the scum; repeat until it is +clear and pours like oil from the spoon.</p> +<p>In the old way of preserving, we used pound for pound, when they +were kept in stone jars or crocks; now, as most preserves are put +up in sealed jars or cans, less sugar seems sufficient; +three-quarters of a pound of sugar is generally all that is +required for a pound of fruit.</p> +<p>Fruit should be boiled in a porcelain-lined or granite-ware +dish, if possible; but other utensils, copper or metal, if made +bright and clean, answer as well.</p> +<p>Any of the fruits that have been preserved in syrup may be +converted into dry preserves, by first draining them from the +syrup, and then drying them in a stove or very moderate oven, +adding to them a quantity of powdered loaf sugar, which will +gradually penetrate the fruit, while the fluid parts of the syrup +gently evaporate. They should be dried in the stove or oven on a +sieve, and turned every six or eight hours, fresh powdered sugar +being sifted over them every time they are turned. Afterwards they +are to be kept in a dry situation, in drawers or boxes. Currants +and cherries preserved whole in this manner, in bunches, are +extremely elegant and have a fine flavor. In this way it is, also, +that orange and lemon chips are preserved.</p> +<p>Mold can be prevented from forming on fruit jellies by pouring a +little melted paraffine over the top. When cool, it will harden to +a <span class='pagenum'>[Pg 424]</span><a name='Page_424' id= +"Page_424"></a>solid cake, winch can be easily removed when the +jelly is used, and saved to use over again another year. It is +perfectly harmless and tasteless.</p> +<p>Large glass tumblers are the best for keeping jellies, much +better than large vessels, for by being opened frequently they soon +spoil; a paper should be cut to fit and placed over the jelly; then +put on the lid or cover, with thick paper rubbed over on the inside +with the white of an egg.</p> +<p>There cannot be too much care taken in selecting fruit for +jellies, for if the fruit is over ripe, any amount of time in +boiling will never make it jelly—there is where so many fail +in making good jelly; and another important matter is +overlooked—that of carefully skimming off the juice after it +begins to boil and a scum rises from the bottom to the top; the +juice should not be stirred, but the scum carefully taken off; if +allowed to boil under, the jelly will not be clear.</p> +<p>When either preserves or canned fruits show any indications of +fermentation, they should be immediately re-boiled with more sugar, +to save them. It is much better to be generous with the sugar at +first than to have any losses afterwards. Keep all preserves in a +cool, dry closet.</p> +<br> +<p><b>PRESERVED CHERRIES.</b></p> +<p>Take large, ripe Morello cherries; weigh them and to each pound +allow a pound of loaf sugar. Stone the cherries (opening them with +a sharp quill) and save the juice that comes from them in the +process. As you stone them, throw them into a large pan or tureen +and strew about half the sugar over them and let them lie in it an +hour or two after they are all stoned. Then put them into a +preserving kettle with the remainder of the sugar and boil and skim +them till the fruit is clear and the syrup thick.</p> +<br> +<p><b>PRESERVED CRANBERRIES.</b></p> +<p>The cranberries must be large and ripe. Wash them and to six +quarts of cranberries allow nine pounds of the beat loaf sugar. +Take three quarts of the cranberries and put them into a stewpan +with a pint and a half of water. Cover the pan and boil or stew +them till they are all to pieces. Then squeeze the juice through a +jelly bag. Put the sugar into a preserving kettle, pour the +cranberry juice over it and let it stand until it is all melted, +stirring it up frequently. Then place the kettle over the fire and +put in the remaining three quarts of whole <span class= +'pagenum'>[Pg 425]</span><a name='Page_425' id= +"Page_425"></a>cranberries. Let them boil till they are tender, +clear and of a bright color, skimming them frequently. When done, +put them warm into jars with the syrup, which should be like a +thick jelly.</p> +<br> +<p><b>PRESERVED STRAWBERRIES.</b></p> +<p>For every pound of fruit weigh a pound of refined sugar; put +them with the sugar over the fire in a porcelain kettle, bring to a +boil slowly about twenty minutes. Take them out carefully with a +perforated skimmer and fill your <i>hot</i> jars nearly full; boil +the juice a few minutes longer and fill up the jars; seal them +<i>hot</i>. Keep in a cool, dry place.</p> +<br> +<p><b>TO PRESERVE BERRIES WHOLE. (Excellent.)</b></p> +<p>Buy the fruit when not <i>too ripe</i>, pick over immediately, +wash if absolutely necessary and put in glass jars, filling each +one about two-thirds full.</p> +<p>Put in the preserving kettle a pound of sugar and one cupful of +water for every two pounds of fruit, and let it come slowly to a +boil. Pour this syrup into the jars over the berries, filling them +up to the brim; then set the jars in a pot of <i>cold</i> water on +the stove, and let the water boil and the fruit become scalding +hot. Now take them out and seal perfectly tight. If this process is +followed thoroughly, the fruit will keep for several years.</p> +<br> +<p><b>PRESERVED EGG PLUMS.</b></p> +<p>Use a pound of sugar for a pound of plums; wash the plums and +wipe dry; put the sugar on a slow fire in the preserving kettle, +with as much water as will melt the sugar and let it simmer slowly; +then prick each plum thoroughly with a needle, or a fork with fine +prongs, and place a layer of them in the syrup; let them cook until +they lose their color a little and the skins begin to break; then +lift them out with a perforated skimmer and place them singly in a +large dish to cool; then put another layer of plums in the syrup +and let them cook and cool in the same manner, until the whole are +done; as they cool, carefully replace the broken skins so as not to +spoil the appearance of the plums; when the last layer is finished, +return the first to the kettle, and boil until transparent; do the +same with each layer; while the latest cooked are cooling, place +the first in glass jars; when all are done, pour the hot syrup over +them; when they are cold, close as usual; the jelly should be of +the color and consistency of rich wine jelly.</p> +<br> +<span class='pagenum'>[Pg 426]</span><a name='Page_426' id= +"Page_426"></a> +<p><b>PRESERVED PEACHES.</b></p> +<p>Peaches for preserving may be ripe but not soft; cut them in +halves, take out the stones and pare them neatly; take as many +pounds of white sugar as of fruit, put to each pound of sugar a +teacupful of water; stir it until it is dissolved; set it over a +moderate fire; when it is boiling hot, put in the peaches; let them +boil gently until a pure, clear, uniform color; turn those at the +bottom to the top carefully with a skimmer several times; do not +hurry them. When they are clear, take each half up with a spoon and +spread them on flat dishes to become cold. When all are done, let +the syrup boil until it is quite thick; pour it into a large +pitcher and let it set to cool and settle. When the peaches are +cold put them carefully into jars and pour the syrup over them, +leaving any sediment which has settled at the bottom, or strain the +syrup. Some of the kernels from the peach-stones may be put in with +the peaches while boiling. Let them remain open one night, then +cover.</p> +<p>In like manner quince, plum, apricot, apple, cherry, greengage +and other fruit preserves are made; in every case fine large fruit +should be taken, free from imperfections, and the slightest bruises +or other fault should be removed.</p> +<br> +<p><b>PRESERVED GREEN TOMATOES.</b></p> +<p>Take one peck of green tomatoes. Slice six fresh lemons without +removing the skins, but taking out the seeds; put to this quantity +six pounds of sugar, common white, and boil until transparent and +the syrup thick. Ginger root may be added, if liked.</p> +<br> +<p><b>PRESERVED APPLES. (Whole.)</b></p> +<p>Peel and core large firm apples (pippins are best). Throw them +into water as you pare them. Boil the parings in water for fifteen +minutes, allowing a pint to one pound of fruit. Then strain and, +adding three-quarters of a pound of sugar to each pint of water, as +measured at first, with enough lemon peel, orange peel or mace, to +impart a pleasant flavor, return to the kettle. When the syrup has +been well skimmed and is clear, pour it boiling hot over the +apples, which must be drained from the water in which they have +hitherto stood. Let them remain in the syrup until both are +perfectly cold. Then, covering closely, let them simmer over a slow +fire until transparent. <span class='pagenum'>[Pg +427]</span><a name='Page_427' id="Page_427"></a>When all the +minutiæ of these directions are attended to, the fruit will +remain unbroken and present a beautiful and inviting +appearance.</p> +<br> +<p><b>PRESERVED QUINCES.</b></p> +<p>Pare, core and quarter your fruit, then weigh it and allow an +equal quantity of white sugar. Take the parings and cores and put +in a preserving kettle; cover them with water and boil for half an +hour; then strain through a hair-sieve, and put the juice back into +the kettle and boil the quinces in it a little at a time until they +are tender; lift out as they are done with a drainer and lay on a +dish; if the liquid seems scarce add more water. When all are +cooked, throw into this liquor the sugar, and allow it to boil ten +minutes before putting in the quinces; let them boil until they +change color, say one hour and a quarter, on a slow fire; while +they are boiling occasionally slip a silver spoon under them to see +that they do not burn, but on no account stir them. Have two fresh +lemons cut in thin slices, and when the fruit is being put in jars +lay a slice or two in each. Quinces may be steamed until +tender.</p> +<br> +<p><b>PRESERVED PEARS.</b></p> +<p>One pound of fruit, one pound of sugar; pare off the peeling +thin. Make a nice syrup of nearly one cupful of water and one pound +of sugar, and when clarified by boiling and skimming put in the +pears and stew gently until clear. Choose rather pears like the +Seckle for preserving, both on account of the flavor and size. A +nice way is to stick a clove in the blossom end of each pear, for +this fruit seems to require some extraneous flavor to bring out its +own piquancy. Another acceptable addition to pear preserves may be +found instead, by adding the juice and thinly pared rind of one +lemon to each five pounds of fruit. If the pears are hard and +tough, parboil them until tender before beginning to preserve, and +from the same water take what you need for making their syrup.</p> +<p>If you can procure only large pears to preserve, cut them into +halves, or even slices, so that they can get done more quickly, and +lose nothing in appearance, either.</p> +<br> +<p><b>PINEAPPLE PRESERVES.</b></p> +<p>Twist off the top and bottom and pare off the rough outside of +pineapples; then weigh them and cut them in slices, chips or +quarters, or <span class='pagenum'>[Pg 428]</span><a name= +'Page_428' id="Page_428"></a>cut them in four or six and shape each +piece like a whole pineapple; to each pound of fruit, put a +teacupful of water; put it in a preserving kettle, cover it and set +it over the fire and let them boil gently until they are tender and +clear; then take them from the water, by sticking a fork in the +centre of each slice, or with a skimmer, into a dish.</p> +<p>Put to the water white sugar, a pound for each pound of fruit; +stir it until it is all dissolved; then put in the pineapple, cover +the kettle and boil them gently until transparent throughout; when +it is so, take it out, let it cool and put it in glass jars; let +the syrup boil or simmer gently until it is thick and rich and when +nearly cool, pour it over the fruit. The next day secure the jars, +as before directed.</p> +<p>Pineapple done in this way is a beautiful and delicious +preserve. The usual manner of preserving it by putting it into the +syrup without first boiling it, makes it little better than +sweetened leather.</p> +<br> +<p><b>TO PRESERVE WATERMELON RIND AND CITRON.</b></p> +<p>Pare off the green skin, cut the watermelon rind into pieces. +Weigh the pieces and allow to each pound a pound and a half of loaf +sugar. Line your kettle with green vine-leaves, and put in the +pieces <i>without</i> the sugar. A layer of vine-leaves must cover +each layer of melon rind. Pour in water to cover the whole and +place a thick cloth over the kettle. Simmer the fruit for two +hours, after scattering a few bits of alum amongst it. Spread the +melon rind on a dish to cool. Melt the sugar, using a pint of water +to a pound and a half of sugar, and mix with it some beaten white +of egg. Boil and skim the sugar. When quite clear, put in the rind +and let it boil two hours; take out the rind, boil the syrup again, +pour it over the rind, and let it remain all night. The next +morning, boil the syrup with lemon juice, allowing one lemon to a +quart of syrup. When it is thick enough to hang in a drop from the +point of a spoon, it is done. Put the rind in jars and pour over it +the syrup. It is not fit for use immediately.</p> +<p>Citrons may be preserved in the same manner, first paring off +the outer skin and cutting them into quarters. Also green +limes.</p> +<br> +<p><b>TO PRESERVE AND DRY GREENGAGES.</b></p> +<p>To every pound of sugar allow one pound of fruit, one quarter +pint of water.</p> +<span class='pagenum'>[Pg 429]</span><a name='Page_429' id= +"Page_429"></a> +<p>For this purpose, the fruit must be used before it is quite ripe +and part of the stalk must be left on. Weigh the fruit, rejecting +all that is in the least degree blemished, and put it into a lined +saucepan with the sugar and water, which should have been +previously boiled together to a rich syrup. Boil the fruit in this +for ten minutes, remove it from the fire, and drain the greengages. +The next day boil up the syrup and put in the fruit again, let it +simmer for three minutes, and drain the syrup away. Continue this +process for five or six days, and the last time place the +greengages, when drained, on a hair-sieve, and put them in an oven +or warm spot to dry; keep them in a box, with paper between each +layer, in a place free from damp.</p> +<br> +<p><b>PRESERVED PUMPKINS.</b></p> +<p>To each pound of pumpkin allow one pound of roughly pounded loaf +sugar, one gill of lemon juice.</p> +<p>Obtain a good, sweet pumpkin; halve it, take out the seeds and +pare off the rind; cut it into neat slices. Weigh the pumpkin, put +the slices in a pan or deep dish in layers, with the sugar +sprinkled between them; pour the lemon juice over the top, and let +the whole remain for two or three days. Boil all together, adding +half a pint of water to every three pounds of sugar used until the +pumpkin becomes tender; then turn the whole into a pan, where let +it remain for a week; then drain off the syrup, boil it until it is +quite thick, skim, and pour it boiling over the pumpkin. A little +bruised ginger and lemon rind, thinly pared, may be boiled in the +syrup to flavor the pumpkin.</p> +<div class='right'><i>A Southern Recipe.</i></div> +<br> +<p><b>PRESERVING FRUIT. (New Mode.)</b></p> +<p>Housekeepers who dislike the tedious, old-time fashion of +clarifying sugar and boiling the fruit, will appreciate, the +following two recipes, no fire being needed in their preparation. +The first is for "tutti frutti," and has been repeatedly tested +with unvarying success.</p> +<p>Put one quart of white, preserving, fine Batavia brandy into a +two-gallon stone jar that has a tightly fitting top. Then for every +pound of fruit, in prime condition and perfectly dry, which you put +in the brandy, use three-quarters of a pound of granulated sugar; +stir every day so that the sugar will be dissolved, using a clean, +wooden spoon kept for the purpose. Every sort of fruit may be used, +beginning with strawberries and ending with plums. Be sure and have +at least one <span class='pagenum'>[Pg 430]</span><a name= +'Page_430' id="Page_430"></a>pound of black cherries, as they make +the color of the preserve very rich. Strawberries, raspberries, +blackberries, apricots, cherries (sweet and sour), peaches, plums, +are all used, and, if you like, currants and grapes. Plums and +grapes should be peeled and seeded, apricots and peaches peeled and +cut in quarters or eighths or dice; cherries also must be seeded; +quinces may be steamed until tender. The jar must be kept in a +cool, dry place, and the daily stirring must never be forgotten, +for that is the secret of success. You may use as much of one sort +of fruit as you like, and it may be put in from day to day, just as +you happen to have it. Half the quantity of spirits may be used. +The preserve will be ready for use within a week after the last +fruit is put in, and will keep for a number of months. We have +found it good eight months after making.</p> +<p>The second is as follows: Take some pure white vinegar and mix +with it granulated sugar until a syrup is formed quite free from +acidity. Pour this syrup into earthen jars and put in it good, +perfectly ripe fruit, gathered in dry weather. Cover the jars tight +and put them in a dry place. The contents will keep for six or +eight months, and the flavor of the fruit will be excellent.</p> +<br> +<p><b>TO PRESERVE FRUIT WITHOUT 'SUGAR.</b></p> +<p>Cherries, strawberries, sliced pineapple, plums, apricots, +gooseberries, etc., may be preserved in the following +manner—to be used the same as fresh fruit.</p> +<p>Gather the fruit before it is very ripe; put it in wide-mouthed +bottles made for the purpose; fill them as full as they will hold +and cork them tight; seal the corks; put some hay in a large +saucepan, set in the bottles, with hay between them to prevent +their touching; then fill the saucepan with water to the necks of +the bottles, and set it over the fire until the water is nearly +boiled, then take it off; let it stand until the bottles are cold. +Keep them in a cool place until wanted, when the fruit will be +found equal to fresh.</p> +<br> +<p><b>NEW METHOD OF PRESERVING FRUIT.</b></p> +<p>A new method of preserving fruit is practiced in England. Pears, +apples and other fruits are reduced to a paste by jamming, which is +then pressed into cakes and gently dried. When required for use it +is only necessary to pour four times their weight of boiling water +over <span class='pagenum'>[Pg 431]</span><a name='Page_431' id= +"Page_431"></a>them and allow them to soak for twenty minutes and +then add sugar to suit the taste. The fine flavor of the fruit is +said to be retained to perfection. The cost of the prepared product +is scarcely greater than that of the original fruit, differing with +the supply and price of the latter; the keeping qualities are +excellent, so that it may be had at any time of the year and bears +long sea-voyages with out detriment. No peeling or coring is +required, so there is no waste.</p> +<br> +<p><b>FRUIT JELLIES.</b></p> +<p>Take a stone jar and put in the fruit, place this in a kettle of +tepid water and set on the fire; let it boil, closely covered, +until the fruit is broken to pieces; strain, pressing the bag, a +stout, coarse one, hard, putting in a few handfuls each time, and +between each squeezing turning it inside out to scald off the pulp +and skins; to each pint of juice allow a pound of loaf sugar; set +the juice on alone to boil, and, while it is boiling, put the sugar +into shallow dishes or pans, and heat it in the oven, watching and +stirring it to prevent burning; boil the juice just twenty minutes +from the time it begins fairly to boil; by this time the sugar +should be <i>very</i> hot; throw it into the boiling juice, +stirring rapidly all the time; withdraw the spoon when all is +thoroughly dissolved; let the jelly come to a boil to make all +certain; withdraw the kettle instantly from the fire; roll your +glasses and cups in hot water, and fill with the scalding liquid; +the jelly will form within an hour; when cold, close and tie up as +you do preserves.</p> +<br> +<p><b>CURRANT JELLY.</b></p> +<p>Currants for jelly should be perfectly ripe and gathered the +<i>first</i> week of the season; they lose their jelly property if +they hang on the bushes too long, and become too juicy—the +juice will not be apt to congeal. Strip them from the stalks, put +them into a stone jar, and set in a vessel of hot water over the +fire; keep the water around it boiling until the currants are all +broken, stirring them up occasionally. Then squeeze them through a +coarse cloth or towel. To each pint of juice allow a pound and a +quarter of refined sugar. Put the sugar into a porcelain kettle, +pour the juice over it, stirring frequently. Skim it before it +boils; boil about twenty minutes, or until <span class= +'pagenum'>[Pg 432]</span><a name='Page_432' id="Page_432"></a>it +congeals in the spoon when held in the air. Pour it into hot jelly +glasses and seal when cool.</p> +<p>Wild frost grape jelly is nice made after this recipe.</p> +<br> +<p><b>CURRANT JELLY. (New Method.)</b></p> +<p>This recipe for making superior jelly without heat is given in a +Parisian journal of chemistry, which may be worth trying by some of +our readers. The currants are to be washed and squeezed in the +usual way, and the juice placed in a stone or earthen vessel, and +set away in a cool place in the cellar. In about twenty-four hours +a considerable amount of froth will cover the surface, produced by +fermentation, and this must be removed and the whole strained again +through the jelly bag, then weighed, and an equal weight of +powdered white sugar is to be added. This is to be stirred +constantly until entirely dissolved, and then put into jars, tied +up tightly and set away. At the end of another twenty-four hours a +perfectly transparent jelly of the most satisfactory flavor will be +formed, which will keep as long as if it had been cooked.</p> +<br> +<p><b>QUINCE JELLY.</b></p> +<p>Quinces for jelly should not be quite ripe, they should be a +fine yellow; rub off the down from them, core and cut them small; +put them in a preserving kettle with a teacupful of water for each +pound; let them stew gently until soft, without mashing; put them +in a thin muslin bag with the liquor; press them very lightly; to +each pint of the liquor put a pound of sugar; stir it until it is +all dissolved, then set it over the fire and let it boil gently, +until by cooling some on a plate you find it a good jelly; then +turn it into pots or tumblers and, when cold, secure as directed +for jellies.</p> +<br> +<p><b>RASPBERRY JELLY.</b></p> +<p>To each pint of juice allow one pound of sugar. Let the +raspberries be freshly gathered, quite ripe, pick from the stalks; +put them into a large jar after breaking the fruit a little with a +wooden spoon, and place this jar, covered, in a saucepan of boiling +water. When the juice is well drawn, which will be in from +three-quarters to one hour, strain the fruit through a fine +hair-sieve or cloth; measure the juice, and to every pint allow the +above proportion of white sugar. Put the juice and sugar into a +preserving pan, place it over the fire, <span class='pagenum'>[Pg +433]</span><a name='Page_433' id="Page_433"></a>and boil gently +until the jelly thickens, when a little is poured on a plate; +carefully remove all the scum as it rises, pour the jelly into +small pots, cover down, and keep in a dry place. This jelly answers +for making raspberry cream and for flavoring various sweet dishes, +when, in winter, the fresh fruit is not obtainable.</p> +<br> +<p><b>APPLE JELLY.</b></p> +<p>Select apples that are rather tart and highly flavored; slice +them without paring; place in a porcelain preserving kettle, cover +with water, and let them cook slowly until the apples look red. +Pour into a colander, drain off the juice, and let this run through +a jelly-bag; return to the kettle, which must be carefully washed, +and boil half an hour; measure it and allow to every pint of juice +a pound of sugar and half the juice of a lemon; boil quickly for +ten minutes.</p> +<p>The juice of apples boiled in shallow vessels, without a +particle of sugar, makes the most sparkling, delicious jelly +imaginable. Red apples will give jelly the color and clearness of +claret, while that from light fruit is like amber. Take the cider +just as it is made, not allowing it to ferment at all, and, if +possible, boil it in a pan, flat, very large and shallow.</p> +<br> +<p><b>GRAPE JELLY.</b></p> +<p>Mash well the berries so as to remove the skins; pour all into a +preserving kettle and cook slowly for a few minutes to extract the +juice; strain through a colander, and then through a flannel +jelly-bag, keeping as hot as possible, for if not allowed to cool +before putting again on the stove the jelly conies much stiffer; a +few quince seeds boiled with the berries the first time tend to +stiffen it; measure the juice, allowing a pound of sugar to every +pint of juice, and boil fast for at least half an hour. Try a +little, and if it seems done, remove and put into glasses.</p> +<br> +<p><b>FLORIDA ORANGE JELLY.</b></p> +<p>Grate the yellow rind of two Florida oranges and two lemons, and +squeeze the juice into a porcelain-lined preserving kettle, adding +the juice of two more oranges, and removing all the seeds; put in +the grated rind a quarter of a pound of sugar, or more if the fruit +is sour, and a gill of water, and boil these ingredients together +until a rich syrup is formed; meantime, dissolve two ounces of +gelatine in a quart of warm water, stirring it over the fire until +it is entirely dis<span class='pagenum'>[Pg 434]</span><a name= +'Page_434' id="Page_434"></a>solved, then add the syrup, strain the +jelly, and cool it in molds wet in cold water.</p> +<br> +<p><b>CRAB-APPLE JELLY.</b></p> +<p>The apples should be juicy and ripe. The fruit is then +quartered, the black spots in the cores removed, afterward put into +a preserving kettle over the fire, with a teacupful of water in the +bottom to prevent burning; more water is added as it evaporates +while cooking. When boiled to a pulp, strain the apples through a +coarse flannel, then proceed as for currant jelly.</p> +<br> +<p><b>PEACH JELLY.</b></p> +<p>Pare the peaches, take out the stones, then slice them; add to +them about a quarter of the kernels. Place them in a kettle with +enough water to cover them. Stir them often until the fruit is well +cooked, then strain, and to every pint of the juice add the juice +of a lemon; measure again, allowing a pound of sugar to each pint +of juice; heat the sugar very hot, and add when the juice has +boiled twenty minutes; let it come to a boil and take instantly +from the fire.</p> +<br> +<p><b>ORANGE SYRUP.</b></p> +<p>Pare the oranges, squeeze and strain the juice from the pulp. To +one pint of juice allow one pound and three-quarters of loaf sugar. +Put the juice and sugar together, boil and skim it until it is +cream; then strain it through a flannel bag and let it stand until +it becomes cool, then put in bottles and cork tight.</p> +<p>Lemon syrup is made in the same way, except that you scald the +lemons and squeeze out the juice, allowing rather more sugar.</p> +<br> +<p><b>ORANGE MARMALADE.</b></p> +<p>Allow pound for pound. Pare half the oranges and cut the rind +into shreds. Boil in three waters until tender and set aside. Grate +the rind of the remaining oranges; take off, and throw away every +bit of the thick white inner skin; quarter all the oranges and take +out the seeds. Chop or cut them into small pieces; drain all the +juice that will come away without pressing them over the sugar; +heat this, stirring until the sugar is dissolved, adding a +<i>very</i> little water, unless the oranges are very juicy. Boil +and skim five or six minutes; put in the boiled shreds and cook ten +minutes; then the chopped fruit and <span class='pagenum'>[Pg +435]</span><a name='Page_435' id="Page_435"></a>grated peel, and +boil twenty minutes longer. When cold, put into small jars, tied up +with bladder or paper next the fruit, cloths dipped in wax over +all. A nicer way still is to put away in tumblers with +self-adjusting metal tops. Press brandied tissue paper down closely +to the fruit.</p> +<br> +<p><b>LEMON MARMALADE</b></p> +<p>Is made as you would prepare orange—allowing a pound and a +quarter of sugar to a pound of the fruit, and using but half the +grated peel.</p> +<br> +<p><b>RAISINS. (A French Marmalade.)</b></p> +<p>This recipe is particularly valuable at seasons when fruit is +scarce. Take six fine large cooking apples, peel them, put them +over a slow fire, together with a wine-glass of Medeira wine and +half a pound of sugar. When well stewed, split and stone two and a +half pounds of raisins, and put them to stew with the apples and +enough water to prevent their burning. When all appears well +dissolved, beat it through a strainer bowl, and lastly through a +sieve. Mold, if you like, or put away in small preserve jars, to +cut in thin slices for the ornamentation of pastry, or to dish up +for eating with cream.</p> +<br> +<p><b>STRAWBERRY JAM.</b></p> +<p>To each pound of fine and not too ripe berries, allow +three-quarters of a pound of sugar. Put them into a preserving pan +and stir gently, not to break up the fruit; simmer for one-half +hour and put into pots air-tight. An excellent way to seal jellies +and jams is as the German women do: cut round covers from writing +paper a half-inch too large for the tops, smear the inside with the +unbeaten white of an egg, tie over with a cord, and it will dry +quickly and be absolutely preservative. A circular paper dipped in +brandy and laid over the toothsome contents before covering, will +prevent any dampness from affecting the flavor. I have removed +covers heavy with mold to find the preserve intact.</p> +<br> +<p><b>GOOSEBERRY JAM.</b></p> +<p>Pick the gooseberries just as they begin to turn. Stem, wash and +weigh. To four pounds of fruit add half a teacupful of water; boil +until soft and add four pounds of sugar and boil until clear. If +picked at the right stage the jam will be amber colored and firm, +and very much nicer than if the fruit is preserved when ripe.</p> +<br> +<span class='pagenum'>[Pg 436]</span><a name='Page_436' id= +"Page_436"></a> +<p><b>BRANDIED PEACHES OR PEARS.</b></p> +<p>Four pounds of fruit, four pounds of sugar, one pint of best +white brandy. Make a syrup of the sugar and enough water to +dissolve it. Let this come to a boil; put the fruit in and boil +five minutes. Having removed the fruit carefully, let the syrup +boil fifteen minutes longer, or until it thickens well; add the +brandy and take the kettle at once from the fire; pour the hot +syrup over the fruit and seal. If, after the fruit is taken from +the fire, a reddish liquor oozes from it, drain this off before +adding the clear syrup. Put up in glass jars. Peaches and pears +should be peeled for brandying. Plums should be pricked and watched +carefully for fear of bursting.</p> +<br> +<p><b>RASPBERRY JAM.</b></p> +<p>To five or six pounds of fine red raspberries (not too ripe) add +an equal quantity of the finest quality of white sugar. Mash the +whole well in a preserving kettle; add about one quart of currant +juice (a little less will do) and boil gently till it jellies upon +a cold plate; then put into small jars; cover with brandied paper +and tie a thick white paper over them. Keep in a dark, dry and cool +place.</p> +<p>Blackberry or strawberry jam is made the same way, leaving out +the currant juice.</p> +<br> +<p><b>A NEW WAY OF KEEPING FRUIT.</b></p> +<p>It is stated that experiments have been made in keeping fruit in +jars covered only with cotton batting, and at the end of two years +the fruit was sound. The following directions are given for the +process: Use crocks, stone butter-jars or any other convenient +dishes. Prepare and cook the fruit precisely as for canning in +glass jars; fill your dishes with fruit while hot and immediately +cover with cotton batting, securely tied on. Remember that all +putrefaction is caused by the invisible creatures in the air. +Cooking the fruit expels all these, and they cannot pass through +the cotton batting. The fruit thus protected will keep an +indefinite period. It will be remembered that Tyndall has proved +that the atmospheric germs cannot pass through a layer of +cotton.</p> +<br> +<p><b>MACEDOINES.</b></p> +<p>Suspend in the centre of th<span class='pagenum'>[Pg +437]</span><a name='Page_437' id="Page_437">e jelly mold a bunch of +grapes, cherries, berries, or currants on their stems, sections of +oranges, pineapples, or</a> brandied fruits, and pour in a little +jelly when quite cold, but not set. It makes a very agreeable +effect. By a little ingenuity you can imbed first one fruit and +then another, arranging in circles, and pour a little jelly +successively over each. Do not re-heat the jelly, but keep it in a +warm place, while the mold is on ice and the first layers are +hardening.</p> +<center><img src='images/437.png' width='220' height='370' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 438]</span><a name='Page_438' id= +"Page_438"></a> +<hr style='width: 65%;'> +<a name='CANNED_FRUITS' id="CANNED_FRUITS"></a> +<h2><b>CANNED FRUITS</b></h2> +<p>Berries and all ripe, mellow fruit require but little cooking, +only long enough for the sugar to penetrate. Strew sugar over them, +allow them to stand a few hours, then merely scald with the sugar; +half to three-quarters of a pound is considered sufficient. Harder +fruits like pears, quinces, etc., require longer boiling. The great +secret of canning is to make the fruit or vegetable perfectly +air-tight. It must be put up boiling hot and the vessel filled to +the brim.</p> +<p>Have your jars conveniently placed near your boiling fruit, in a +tin pan of hot water on the stove, roll them in the hot water, then +fill immediately with the hot, scalding fruit, fill to the top, and +seal quickly with the tops, which should also be heated; +occasionally screw down the tops tighter, as the fruit shrinks as +it cools, and the glass contracts and allows the air to enter the +cans. They must be perfectly air-tight. The jars to be kept in a +dark, cool, dry place.</p> +<p>Use glass jars for fruit always, and the fruit should be cooked +in a porcelain or granite-iron kettle. If you are obliged to use +common large-mouthed bottles with corks, steam the corks and pare +them to a close fit, driving them in with a mallet. Use the +following wax for sealing: One pound of resin, three ounces of +beeswax, one and one-half ounces of tallow. Use a brush in covering +the corks and as they cool, dip the mouth into the melted wax. +Place in a basin of cold water. Pack in a cool, dark and dry +cellar. After one week, examine for flaws, cracks or signs of +ferment.</p> +<p>The rubber rings used to assist in keeping the air from the +fruit cans sometimes become so dry and brittle as to be almost +useless. They can be restored to normal condition usually by +letting them lie in water in which you have put a little ammonia. +Mix in this proportion: One part of ammonia and two parts water. +Sometimes they do not need to lie in this more than five minutes, +but frequently a half hour is needed to restore their +elasticity.</p> +<br> +<span class='pagenum'>[Pg 439]</span><a name='Page_439' id= +"Page_439"></a> +<p><b>CANNED PEACHES.</b></p> +<p>To one pound of peaches allow half a pound of sugar; to six +pounds of sugar add half a tumbler of water; put in the kettle a +layer of sugar and one of peaches until the whole of both are in. +Wash about eight peach leaves, tie them up and put into the kettle, +remembering to take them out when you begin to fill up the jars. +Let the sugared fruit remain on the range, but away from the fire, +until upon tipping the vessel to one side you can see some liquid; +then fill the jars, taking them out of hot water into which they +were put when cold, remaining until it was made to boil around +them. In this way you will find out if the glass has been properly +annealed; for we consider glass jars with stoppers screwing down +upon India-rubber rings as the best for canning fruit in families. +They should be kept in a dark closet; and although somewhat more +expensive than tin in the first instance, are much nicer and keep +for years with careful usage.</p> +<p>Fruit must be of fine flavor and <i>ripe</i>, though not +<i>soft</i>, to make nice canned fruit.</p> +<p>Peaches should be thrown into cold water as they are peeled, to +prevent a yellowish crust.</p> +<br> +<p><b>CANNED GRAPES.</b></p> +<p>There is no fruit so difficult to can nicely as the grape; by +observing the following instructions you will find the grapes rich +and tender a year from putting up. Squeeze the pulp from the skin, +as the seeds are objectionable; boil the pulp, until the seeds +begin to loosen, in one kettle, having the skins boiling, in a +little water, hard in another kettle, as they are tough. When the +pulp seems tender, put it through the sieve; then add the skins, if +tender, with the water they boil in, if not too much. We use a +large coffeecupful of sugar for a quart can; boil until thick and +can in the usual way.</p> +<br> +<p><b>CANNED STRAWBERRIES.</b></p> +<p>After the berries are picked over, let as many as can be put +carefully in the preserve kettle at once be placed on a platter. To +each pound of fruit add three-fourths of a pound of sugar; let them +stand two or three hours, till the juice is drawn from them; pour +it into the kettle and let it come to a boil and remove the scum +which rises; then put in the berries very carefully. As soon as +they come thoroughly to a boil put them in warm jars and seal while +boiling hot.</p> +<br> +<span class='pagenum'>[Pg 440]</span><a name='Page_440' id= +"Page_440"></a> +<p><b>TO CAN QUINCES.</b></p> +<p>Cut the quinces into thin slices like apples for pies. To one +quart jarful of quince, take a coffeesaucer and a half of sugar and +a coffeecupful of water; put the sugar and water on the fire, and +when boiling put in the quinces; have ready the jars with their +fastenings, stand the jars in a pan of boiling water on the stove, +and when the quince is clear and tender put rapidly into the jars, +fruit and syrup together. The jars must be filled so that the syrup +overflows, and fastened up tight as quickly as possible.</p> +<br> +<p><b>CANNED PINEAPPLE.</b></p> +<p>For six pounds of fruit, when cut and ready to can, make syrup +with two and a half pounds of sugar and nearly three pints of +water; boil syrup five minutes and skim or strain if necessary; +then add the fruit and let it boil up; have cans hot, fill and shut +up as soon as possible. Use the best white sugar. As the cans cool, +keep tightening them up. Cut the fruit half an inch thick.</p> +<br> +<p><b>CANNED FRUIT JUICES.</b></p> +<p>Canned fruit juices are an excellent substitute for brandy or +wine in all puddings and sauces, etc.</p> +<p>It is a good plan to can the pure juices of fruit in the summer +time, putting it by for this purpose.</p> +<p>Select clean ripe fruit, press out the juice and strain it +through a flannel cloth. To each pint of juice add one cupful of +white granulated sugar. Put it in a porcelain kettle, bring it to +the boiling point, and bottle while hot in small bottles. It must +be sealed very tight while it is <i>hot</i>. Will keep a long time, +the same as canned fruit.</p> +<br> +<p><b>CANNED TOMATOES.</b></p> +<p>Canning tomatoes is quite a simple process. A large or small +quantity may be done at a time, and they should be put in glass +jars in preference to those of tin, which are apt to injure the +flavor. Very ripe tomatoes are the best for the purpose. They are +first put into a large pan and covered with boiling water. This +loosens the skin, which is easily removed, and the tomatoes are +then put into the preserving kettle, set over a moderate fire +without the addition of water <span class='pagenum'>[Pg +441]</span><a name='Page_441' id="Page_441"></a>or any seasoning, +and brought to a boil. After boiling slowly one-half hour, they are +put into the jars while boiling hot and sealed tightly. They will +keep two or three years in this way. The jars should be filled to +the brim to prevent air from getting in, and set in a cool, dark +closet.</p> +<br> +<p><b>TO CAN CORN.</b></p> +<p>Split the kernels lengthwise with a knife, then scrape with the +back of the knife, thus leaving the hulls upon the cob. Fill cans +full of cut corn, pressing it in very hard. To press the corn in +the can, use the small end of a potato masher, as this will enter +the can easily. It will take from ten to a dozen large ears of corn +to fill a one-quart can. When the cans are full, screw cover on +with thumb and first finger; this will be tight enough, then place +a cloth in the bottom of a wash boiler to prevent breakage. On this +put a layer of cans in any position you prefer, over the cans put a +layer of cloth, then a layer of cans. Fill the boiler in this +manner, then cover the cans well with cold water, place the boiler +on the fire and <i>boil</i> three hours without ceasing. On steady +boiling depends much of your success. After boiling three hours, +lift the boiler from the fire, let the water cool, then take the +cans from the boiler and tighten, let them remain until cold, then +tighten again. Wrap each can in brown paper to exclude the light +and keep in a cool, dry cellar and be very sure the rubber rings +are not hardened by use. The rings should be renewed every two +years. I would advise the beginner to use new rings entirely, for +poor rings cause the loss of canned fruit and vegetables in many +cases. You will observe that in canning corn the cans are not +wrapped in a cloth nor heated; merely filled with the cut corn. The +corn in the can will shrink considerable in boiling, but on no +account open them after canning.</p> +<br> +<p><b>TO CAN PEAS.</b></p> +<p>Fill the can full of peas, shake the can so they can be filled +well. You cannot press the peas in the can as you did the corn, but +by shaking the cans they may be filled quite full. Pour into the +cans enough cold water to fill to overflowing, then screw the cover +tight as you can with your thumb and first finger and proceed +exactly as in canning corn.</p> +<p>String beans are cut as for cooking and canned in the same +manner. No seasoning of salt, pepper or sugar should be added.</p> +<div class='right'><i>Mary Currier Parsons.</i></div> +<br> +<span class='pagenum'>[Pg 442]</span><a name='Page_442' id= +"Page_442"></a> +<p><b>CANNED PLUMS.</b></p> +<p>To every pound of plums allow a quarter of a pound of sugar. Put +the sugar and plums alternately into the preserving kettle, first +pricking the plums to prevent their breaking. Let them stand on the +back of the stove for an hour or two, then put them over a moderate +fire and allow to come to a boil; skim and pour at once into jars, +running a silver spoon handle around the inside of the jar to break +the air-bubbles; cover and screw down the tops.</p> +<br> +<p><b>CANNED MINCE MEAT.</b></p> +<p>Mince meat for pies can be preserved for years if canned the +same as fruit while <i>hot</i>, and put into glass jars and sealed +perfectly tight, and set in a cool, dark place. One glass quart jar +will hold enough to make two ordinary-sized pies, and in this way +"mince pies" can be had in the middle of summer as well as in +winter, and if the cans are sealed properly, the meat will be just +as fine when opened as when first canned.</p> +<br> +<p><b>CANNED BOILED CIDER.</b></p> +<p>Boiled cider, in our grandmothers' time, was indispensable to +the making of a good "mince pie," adding the proper flavor and +richness, which cannot be substituted by any other ingredient, and +a gill of which being added to a rule of "fruit cake" makes it more +moist, keeps longer, and is far superior to fruit cake made without +it. Boiled cider is an article rarely found in the market, +nowadays, but can be made by any one, with but little trouble and +expense, using <i>sweet</i> cider, shortly after it is made, and +before fermentation takes place. Place five quarts of <i>sweet</i> +cider in a porcelain-lined kettle over the fire, boil it slowly +until reduced to one quart, carefully watching it that it does not +burn; turn into glass jars while hot and seal tightly, the same as +canned fruit. It is then ready to use any time of the year.</p> +<br> +<p><b>CANNED PUMPKIN.</b></p> +<p>Pumpkins or squash canned are far more convenient for ready use +than those dried in the old-fashioned way.</p> +<p>Cut up pumpkin or squash into small pieces, first cutting off +the peel; stew them until tender, add no seasoning; then mash them +very fine with a potato masher. Have ready your cans, made hot, and +then <span class='pagenum'>[Pg 443]</span><a name='Page_443' id= +"Page_443"></a>fill them with the hot pumpkin or squash, seal +tight; place in a dark, cool closet.</p> +<br> +<p><b>PEACH BUTTER.</b></p> +<p>Pare ripe peaches and put them in a preserving kettle, with +sufficient water to boil them soft; then sift through a colander, +removing the stones. To each quart of peaches put one and one-half +pounds of sugar, and boil very slowly one hour. Stir often and do +not let them burn. Put in stone or glass jars, and keep in a cool +place.</p> +<br> +<p><b>PEACHES DRIED WITH SUGAR.</b></p> +<p>Peel yellow peaches, cut them from the stone in one piece; allow +two pounds of sugar to six pounds of fruit; make a syrup of +three-quarters of a pound of sugar and a little water; put in the +peaches, a few at a time, and let them cook gently until quite +clear. Take them up carefully on a dish and set them in the sun to +dry. Strew powdered sugar over them on all sides, a little at a +time; if any syrup is left, remove to fresh dishes. When they are +quite dry, lay them lightly in a jar with a little sugar sifted +between the layers.</p> +<center><img src='images/443.png' width='200' height='205' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 444]</span><a name='Page_444' id= +"Page_444"></a> +<hr style='width: 65%;'> +<a name='COLORING_FOR_FRUIT_ETC' id="COLORING_FOR_FRUIT_ETC"></a> +<h2><b>COLORING FOR FRUIT, ETC.</b></h2> +<br> +<p><b>RED OR PINK COLORING.</b></p> +<p>Take two cents' worth of cochineal. Lay it on a flat plate and +bruise it with the blade of a knife. Put it into half a teacupful +of alcohol. Let it stand a quarter of an hour, and then filter it +through fine muslin. Always ready for immediate use. Cork the +bottle tight.</p> +<p>Strawberry or cranberry juice makes a fine coloring for +frosting, sweet puddings and confectionery.</p> +<br> +<p><b>DEEP RED COLORING.</b></p> +<p>Take twenty grains of cochineal and fifteen grains of cream of +tartar finely powdered; add to them a piece of alum the size of a +cherry stone and boil them with a gill of soft water in an earthen +vessel, slowly, for half an hour. Then strain it through muslin, +and keep it tightly corked in a phial. If a little alcohol is added +it will keep any length of time.</p> +<br> +<p><b>YELLOW COLORING.</b></p> +<p>Take a little saffron, put it into an earthen vessel with a very +small quantity of cold, soft water, and let it steep till the color +of the infusion is a bright yellow. Then strain it, add half +alcohol to it. To color fruit yellow, boil the fruit with fresh +lemon skins in water to cover them until it is tender; then take it +up, spread it on dishes to cool and finish as may be directed.</p> +<p>To color icing, put the grated peel of a lemon or orange in a +thin muslin bag, squeezing a little juice through it, then mixing +with the sugar.</p> +<br> +<p><b>GREEN COLORING.</b></p> +<p>Take fresh spinach or beet leaves and pound them in a marble +mortar. If you want it for immediate use, take off the green froth +<span class='pagenum'>[Pg 445]</span><a name='Page_445' id= +"Page_445"></a>as it rises, and mix it with the article you intend +to color. If you wish to keep it a few days, take the juice when +you have pressed out a teacupful, and adding to it a piece of alum +the size of a pea, give it a boil in a saucepan. Or make the juice +very strong and add a quart of alcohol. Bottle it air-tight.</p> +<br> +<p><b>SUGAR GRAINS.</b></p> +<p>These are made by pounding white lump sugar in a mortar and +shaking it through sieves of different degrees of coarseness, thus +accumulating grains of different sizes. They are used in +ornamenting cake.</p> +<br> +<p><b>SUGAR GRAINS, COLORED.</b></p> +<p>Stir a little coloring—as the essence of spinach, or +prepared cochineal, or liquid carmine, or indigo, rouge, saffron, +etc.,—into the sugar grains made as above, until each grain +is stained, then spread them on a baking-sheet and dry them in a +warm place. They are used in ornamenting cake.</p> +<br> +<p><b>CARAMEL OR BURNT SUGAR.</b></p> +<p>Put one cupful of sugar and two teaspoonfuls of water in a +saucepan on the fire; stir constantly until it is quite a dark +color, then add a half cupful of water and a pinch of salt; let it +boil a few minutes and when cold, bottle.</p> +<p>For coloring soups, sauces or gravies.</p> +<br> +<p><b>TO CLARIFY JELLY.</b></p> +<p>The white of egg is, perhaps, the best substance that can be +employed in clarifying jelly, as well as some other fluids, for the +reason that when albumen (and the white of egg is nearly pure +albumen) is put into a liquid that is muddy, from substances +suspended in it, on boiling coagulates in a flocculent manner, and, +entangling with the impurities, rises with them to the surface as a +scum, or sinks to the bottom, according to their weight.</p> +<span class='pagenum'>[Pg 446]</span><a name='Page_446' id= +"Page_446"></a> +<hr style='width: 65%;'> +<a name='CONFECTIONERY' id="CONFECTIONERY"></a> +<h2><b>CONFECTIONERY</b></h2> +<br> +<p>In the making of confections the best <i>granulated</i> or +<i>loaf</i> sugar should be used. (Beware of glucose mixed with +sugar.) Sugar is boiled more or less, according to the kind of +candy to be made, and it is necessary to understand the proper +degree of sugar boiling to operate it successfully.</p> +<p>Occasionally sugar made into candies, "creams" or syrups, will +need clarifying. The process is as follows: Beat up well the white +of an egg with a cupful of cold water and pour it into a very clean +iron or thick new tin saucepan, and put into the pan four cupfuls +of sugar, mixed with a cupful of warm water. Put on the stove and +heat <i>moderately</i> until the scum rises. Remove the pan, and +skim off the top, then place on the fire again until the scum rises +again. Then remove as before, and so continue until no scum +rises.</p> +<p>This recipe is good for brown or yellowish sugar; for soft, +white sugars, half the white of an egg will do, and for refined or +loaf sugar a quarter will do.</p> +<p>The quantities of sugar and water are the same in all cases. +Loaf sugar will generally do for all candy-making without further +clarification. Brown or yellow sugars are used for caramels, +dark-colored cocoanut, taffy, and pulled molasses candies +generally.</p> +<p>Havana is the cheapest grade of white sugar and a shade or two +lighter than the brown.</p> +<p>Confectioners' A is superior in color and grain to the Havana. +It is a centrifugal sugar—that is, it is not re-boiled to +procure its white color, but is moistened with water and then put +into rapidly-revolving cylinders. The uncrystalized syrup or +molasses is whirled out of it, and the sugar comes out with a dry, +white grain.</p> +<p>ICING OR POWDERED SUGARS.—This is powdered loaf sugar. +Icing can only be made with powdered sugar which is produced by +grinding or crushing loaf sugar nearly as fine as flour.</p> +<span class='pagenum'>[Pg 447]</span><a name='Page_447' id= +"Page_447"></a> +<p>GRANULATED SUGAR—This is a coarse-grained sugar, generally +very clean and sparkling, and fit for use as a colored sugar in +crystallized goods, and other superior uses.</p> +<p>This same syrup answers for most candies and should be boiled to +such a degree, that when a fork or splinter is dipped into it the +liquid will run off and form a thick drop on the end, and long +silk-like threads hang from it when exposed to the air. The syrup +never to be stirred while hot, or else it will grain, but if +intended for soft, French candies, should be removed, and, when +nearly cold, stirred to a cream. For hard, brittle candies, the +syrup should be boiled until, when a little is dropped in +<i>cold</i> water, it will crack and break when biting it.</p> +<p>The hands should be buttered when handling it, or it will stick +to them.</p> +<p>The top of the inside of the dish that the sugar or molasses is +to be cooked in should be buttered a few inches around the inside; +it prevents the syrup from rising and swelling any higher than +where it reaches the buttered edge.</p> +<p>For common crack candies, the sugar can be kept from graining by +adding a teaspoonful of vinegar or cream of tartar.</p> +<p>Colorings for candies should be harmless, and those used for +fruit and confectionery, on page 444, will be most suitable.</p> +<p>Essences and extracts should be bought at the druggist's, not +the poor kind usually sold at the grocer's.</p> +<br> +<p><b>FRENCH CREAM CANDY.</b></p> +<p>Put four cupfuls of white sugar and one cupful of water into a +bright tin pan on the range and let it boil without stirring for +ten minutes. If it looks somewhat thick, test it by letting some +drop from the spoon, and if it threads, remove the pan to the +table. Take out a small spoonful, and rub it against the side of a +cake bowl; if it becomes creamy, and will roll into a ball between +the fingers, pour the whole into the bowl. When cool enough to bear +your finger in it, take it in your lap, stir or beat it with a +large spoon, or pudding-stick. It will soon begin to look like +cream, and then grow stiffer until you find it necessary to take +your hands and work it like bread dough. If it is not boiled enough +to cream, set it back upon the range and let it remain one or two +minutes, or as long as is necessary, taking care not to cook it too +much. Add the flavoring as soon as it begins to cool. This is the +<span class='pagenum'>[Pg 448]</span><a name='Page_448' id= +"Page_448"></a>foundation of all French creams. It can be made into +rolls, and sliced off, or packed in plates and cut into small +cubes, or made into any shape imitating French candies. A pretty +form is made by coloring some of the cream pink, taking a piece +about as large as a hazel nut, and crowding an almond meat half way +into one side, till it looks like a bursting kernel. In working, +should the cream get too cold, warm it.</p> +<p>To be successful in making this cream, several points are to be +remembered; when the boiled sugar is cool enough to beat, if it +looks rough and has turned to sugar, it is because it has been +boiled <i>too much</i>, or has been <i>stirred</i>. If, after it is +beaten, it does not look like lard or thick cream, and is sandy or +sugary instead, it is because you did not let it get cool enough +before beating.</p> +<p>It is not boiled enough if it does not harden so as to work like +dough, and should not stick to the hands; in this case put it back +into the pan with an ounce of hot water, and cook over just enough, +by testing in water as above. After it is turned into the bowl to +cool, it should look clear as jelly. Practice and patience will +make perfect.</p> +<br> +<p><b>FRUIT CREAMS.</b></p> +<p>Add to "French Cream" raisins, currants, figs, a little citron, +chopped and mixed thoroughly through the cream while quite warm. +Make into bars or flat cakes.</p> +<br> +<p><b>WALNUT CREAMS.</b></p> +<p>Take a piece of "French Cream" the size of a walnut. Having +cracked some English walnuts, using care not to break the meats, +place one-half of each nut upon each side of the ball, pressing +them into the ball.</p> +<p>Walnut creams can be made by another method: First take a piece +of "French Cream," put it into a cup and setting the cup into a +vessel of boiling water, heating it until it turns like thick +cream; drop the walnut meats into it, one at a time, taking them +out on the end of a fork and placing on buttered paper; continue to +dip them until all are used, then go over again, giving them a +second coat of candy. They look nice colored pink and flavored with +vanilla.</p> +<br> +<p><b>CHOCOLATE CREAMS.</b></p> +<p>Use "French Cream," and form it into small cone-shaped balls +with the fingers. Lay them upon paper to harden until all are +formed. <span class='pagenum'>[Pg 449]</span><a name='Page_449' id= +"Page_449"></a>Melt one cake of Baker's chocolate in an earthen +dish or small basin; by setting it in the oven it will soon melt; +do not let it cook, but it <i>must</i> be kept <i>hot</i>.</p> +<p>Take the balls of cream, one at a time, on the tines of a fork, +pour the melted chocolate over them with a teaspoon and when well +covered, slip them from the fork upon oiled paper.</p> +<br> +<p><b>COCOANUT CREAMS.</b></p> +<p>Take two tablespoonfuls of grated cocoanut and half as much +"French candy;" work them both together with your hand till the +cocoanut is all well mixed in it. If you choose, you can add a drop +of vanilla. If too soft to work into balls, add confectioners' +sugar to stiffen; make into balls the size of hazelnuts and dip +twice, as in the foregoing recipes, flavoring the melted "French +Cream" with vanilla.</p> +<br> +<p><b>VARIEGATED CREAMS.</b></p> +<p>Make the "French Cream" recipe, and divide into three parts, +leaving one part white, color one pink with cochineal syrup, and +the third part color brown with chocolate, which is done by just +letting the cream soften and stirring in a little finely grated +chocolate. The pink is colored by dropping on a few drops of +cochineal syrup while the cream is warm and beating it in. Take the +white cream, make a flat ball of it, and lay it upon a buttered +dish, and pat it out flat until about half an inch thick. If it +does not work easily, dip the hand in alcohol. Take the pink cream, +work in the same way as the white and lay it upon the white; then +the chocolate in the same manner, and lay upon the pink, pressing +all together. Trim the edges off smooth, leaving it in a nice, +square cake, then cut into slices or small cubes, as you prefer. It +is necessary to work it all up as rapidly as possible.</p> +<br> +<p><b>RASPBERRY CREAMS.</b></p> +<p>Stir enough confectioners' sugar into a teaspoonful of raspberry +jam to form a thick paste; roll it into balls between the palms of +your hands. Put a lump of "French Cream" into a teacup and set it +into a basin of boiling water, stirring it until it has melted; +then drop a few drops of cochineal coloring to make it a pale pink, +or a few drops of raspberry juice, being careful not to add enough +to prevent its hardening.<span class='pagenum'>[Pg +450]</span><a name='Page_450' id="Page_450"></a> Now dip these +little balls into the sugar cream, giving them two coats. Lay aside +to harden.</p> +<p>Remember to <i>keep stirring</i> the melted cream, or if not it +will <i>turn back to clear syrup</i>.</p> +<br> +<p><b>NUT CREAMS.</b></p> +<p>Chop almonds, hickory nuts, butternuts or English walnuts quite +fine. Make the '"French Cream," and before adding all the sugar, +while the cream is quite soft, stir into it the nuts, and then form +into balls, bars or squares. Several kinds of nuts may be mixed +together.</p> +<br> +<p><b>MAPLE SUGAR CREAMS.</b></p> +<p>Grate fine maple sugar and mix, in quantity to suit the taste, +with "French Cream;" make any shape desired. Walnut creams are +sometimes made with maple sugar and are very fine.</p> +<br> +<p><b>STICK CANDY.</b></p> +<p>One pound of granulated sugar, one cupful of water, a quarter of +a cupful of vinegar, or half a teaspoonful of cream of tartar, one +small tablespoonful of glycerine. Flavor with vanilla, rose or +lemon. Boil all except the flavoring, without stirring, twenty +minutes or half an hour, or until crisp when dropped in water. Just +before pouring upon greased platters to cool, add half a +teaspoonful of soda. After pouring upon platters to cool, pour two +teaspoonfuls of flavoring over the top. When partly cool, pull it +until very white. Draw it into sticks the size you wish, and cut +off with shears into sticks or kiss-shaped drops. It may be colored +if desired. (See page 444, for coloring.)</p> +<br> +<p><b>CHOCOLATE CARAMELS.</b></p> +<p>One cupful of grated chocolate, two cupfuls of brown sugar, one +cupful of West India molasses, one cupful of milk or cream, butter +the size of an egg, boil until thick, <i>almost</i> brittle, +stirring constantly. Turn it out on to buttered plates, and when it +begins to stiffen, mark it in small squares so that it will break +easily when cold. Some like it flavored with a tablespoonful of +vanilla.</p> +<br> +<p><b>GRILLED ALMONDS.</b></p> +<p>These are a very delicious candy seldom met with out of France. +They are rather more trouble to make than other kinds, but well +repay <span class='pagenum'>[Pg 451]</span><a name='Page_451' id= +"Page_451"></a>it from their novel flavor. Blanch a cupful of +almonds; dry them thoroughly. Boil a cupful of sugar and a quarter +of a cupful of water till it "hairs," then throw in the almonds; +let them fry, as it were, in this syrup, stirring them +occasionally; they will turn a faint yellow brown before the sugar +changes color; do not wait an instant once this change of color +begins, or they will lose flavor; remove them from the fire, and +stir them until the syrup has turned back to sugar and clings +irregularly to the nuts.</p> +<p>These are grilled almonds. You will find them delicious, as they +are to alternate at dinner with the salted almonds now so +fashionable.</p> +<br> +<p><b>PEPPERMINT DROPS.</b></p> +<p>One cupful of sugar crushed fine, and just moistened with +boiling water, then boiled five minutes; then take from the fire +and add cream of tartar the size of a pea; mix well and add four or +five drops of oil of peppermint. Beat briskly until the mixture +whitens, then drop quickly upon white paper. Have the cream of +tartar and oil of peppermint measured while the sugar is boiling. +If it sugars before it is all dropped, add a little water and boil +a minute or two.</p> +<br> +<p><b>CURRANT DROPS.</b></p> +<p>Use currant juice instead of water, to moisten a quantity of +sugar. Put it in a pan and heat, stirring constantly; be sure not +to let it boil; then mix a very little more sugar, let it warm with +the rest a moment, then, with a smooth stick, drop on paper.</p> +<br> +<p><b>LEMON DROPS.</b></p> +<p>Upon a coffeecupful of finely powdered sugar pour just enough +lemon juice to dissolve it, and boil it to the consistency of thick +syrup, and so that it appears brittle when dropped in cold water. +Drop this on buttered plates in drops; set away to cool and +harden.</p> +<br> +<p><b>NUT MOLASSES CANDY.</b></p> +<p>When making molasses candy, add any kind of nuts you fancy; put +them in after the syrup has thickened and is ready to take from the +fire; pour out on buttered tins. Mark it off in squares before it +gets too cool. Peanuts should be fresh roasted and then tossed in a +sieve, to free them of their inner skins.</p> +<br> +<span class='pagenum'>[Pg 452]</span><a name='Page_452' id= +"Page_452"></a> +<p><b>SUGAR NUT CANDY.</b></p> +<p>Three pounds of white sugar, half a pint of water, half a pint +of vinegar, a quarter of a pound of butter, one pound of hickory +nut kernels. Put the sugar, butter, vinegar and water together into +a thick saucepan. When it begins to thicken, add the nuts. To test +it, take up a very small quantity as quickly as possible directly +from the centre, taking care not to disturb it any more than is +necessary. Drop it into cold water, and remove from the fire the +moment the little particles are brittle. Pour into buttered plates. +Use any nuts with this recipe.</p> +<br> +<p><b>COCOANUT CANDY.</b></p> +<p>One cocoanut, one and one-half pounds of granulated sugar. Put +sugar and milk of cocoanut together, beat slowly until the sugar is +melted, then boil five minutes; add cocoanut (finely grated), boil +ten minutes longer, stir constantly to keep from burning. Pour on +buttered plates; cut in squares. Will take about two days to +harden. Use prepared cocoanut when other cannot be had.</p> +<br> +<p><b>BUTTER-SCOTCH.</b></p> +<p>Three cupfuls of white sugar, half a cupful of water, half a +cupful of vinegar, or half a teaspoonful of cream of tartar, a +tablespoonful of butter and eight drops of extract of lemon. Boil +<i>without stirring</i> till it will snap and break. Just before +taking from the fire, add a quarter of a teaspoonful of soda; pour +into well-buttered biscuit tins, a quarter of an inch thick. Mark +off into inch squares when partly cold.</p> +<br> +<p><b>EVERTON TAFFY, OR BUTTER-SCOTCH.</b></p> +<p>Two cupfuls of sugar, two cupfuls of dark molasses, one cupful +of cold butter, grated rind of half a lemon. Boil over a slow fire +until it hardens when dropped in cold water. Pour thinly into tins +well buttered, and mark into inch squares before it cools.</p> +<br> +<p><b>MAPLE WALNUTS.</b></p> +<p>Beat the white of one egg to a stiff froth, stir in enough +powdered sugar to make it like hard frosting, dip the walnut meats +(which you have taken care to remove from the shells without +breaking) in a syrup made by boiling for two or three minutes two +tablespoonfuls of maple <span class='pagenum'>[Pg +453]</span><a name='Page_453' id="Page_453"></a>sugar in one of +water, or in this proportion. Press some of the hard frosting +between the two halves of the walnut and let it harden. Dates may +be prepared in this way, and butternuts and English walnuts +also.</p> +<br> +<p><b>POP-CORN CANDY. No. 1.</b></p> +<p>Put into an iron kettle one tablespoonful of butter, three +tablespoonfuls of water and one cupful of white sugar; boil until +ready to candy, then throw in three quarts nicely popped corn; stir +vigorously until the sugar is evenly distributed over the corn; +take the kettle from the fire and stir until it cools a little, and +in this way you may have each kernel separate and all coated with +the sugar. Of course it must have your undivided attention from the +first, to prevent scorching. Almonds, English walnuts, or, in fact, +any nuts are delicious prepared in this way.</p> +<br> +<p><b>POP-CORN CANDY. No. 2.</b></p> +<p>Having popped your corn, salt it and keep it warm, sprinkle over +with a whisk broom a mixture composed of an ounce of gum arabic and +a half pound of sugar, dissolved in two quarts of water; boil all a +few minutes. Stir the corn with the hands or large spoon +thoroughly; then mold into balls with the hands.</p> +<br> +<p><b>POP-CORN BALLS.</b></p> +<p>Take three large ears of pop-corn (rice is best). After popping, +shake it down in pan so the unpopped corn will settle at the +bottom; put the nice white popped in a greased pan. For the candy, +take one cup of molasses, one cup of light brown or white sugar, +one tablespoonful of vinegar. Boil until it will harden in water. +Pour on the corn. Stir with a spoon until thoroughly mixed; then +mold into balls with the hand.</p> +<p>No flavor should be added to this mixture, as the excellence of +this commodity depends entirely upon the united flavor of the corn, +salt and the sugar or molasses.</p> +<br> +<p><b>HOARHOUND CANDY.</b></p> +<p>Boil two ounces of dried hoarhound in a pint and a half of water +for about half an hour; strain and add three and a half pounds of +brown sugar; boil over a hot fire until sufficiently hard; pour out +in <span class='pagenum'>[Pg 454]</span><a name='Page_454' id= +"Page_454"></a>flat, well-greased tins and mark into sticks or +small squares with a knife as soon as cool enough to retain its +shape.</p> +<br> +<p><b>JUJUBE PASTE.</b></p> +<p>Two cupfuls of sugar, one-quarter of a pound of gum arabic, one +pint of water. Flavor with the essence of lemon and a grain of +cochineal. Let the mixture stand, until the gum is dissolved, in a +warm place on the back of the stove, then draw forward and cook +until thick; try in cold water; it should be limber and bend when +cold. Pour in buttered pans, an eighth of an inch thick; when cool, +roll up in a scroll.</p> +<br> +<p><b>CANDIED ORANGES.</b></p> +<p>Candied orange is a great delicacy, which is easily made: Peel +and quarter the oranges; make a syrup in the proportion of one +pound of sugar to one pint of water; let it boil until it will +harden in water; then take it from the fire and dip the quarters of +orange in the syrup; let them drain on a fine sieve placed over a +platter so that the syrup will not be wasted; let them drain thus +until cool, when the sugar will crystallize. These are nice served +with the last course of dinner. Any fruit the same.</p> +<br> +<p><b>FIG CANDY.</b></p> +<p>One cup of sugar, one-third cup of water, one-fourth teaspoonful +cream of tartar. Do not stir while boiling. Boil to amber color, +stir in the cream of tartar just before taking from the fire. Wash +the figs, open and lay in a tin pan and pour the candy over them. +Or you may dip them in the syrup the same as "Candied Oranges."</p> +<br> +<p><b>CANDY ROLEY POLEY.</b></p> +<p>Take half a pint of citron, half a pint of raisins, half a pound +of figs, a quarter of a pound of shelled almonds, one pint of +peanuts before they are hulled; cut up the citron, stone the +raisins, blanch the almonds, and hull the peanuts; cut up the figs +into small bits. Take two pounds of coffee-sugar and moisten with +vinegar; put in a piece of butter as large as a walnut; stew till +it hardens, but take off before it gets to the brittle stage; beat +it with a spoon six or eight times, then stir in the mixed fruits +and nuts. Pour into a wet cloth and roll it up like a pudding, +twisting the ends of the cloth to mold it. Let it get cold and +slice off pieces as it may be wanted for eating.</p> +<br> +<span class='pagenum'>[Pg 455]</span><a name='Page_455' id= +"Page_455"></a> +<p><b>MOLASSES CANDY.</b></p> +<p>Put one quart of West India molasses, one cupful of brown sugar, +a piece of butter the size of half an egg, into a six-quart kettle. +Let it boil over a slack fire until it begins to look thick, +stirring it often to prevent burning. Test it by taking some out +and dropping a few drops in a cup of cold water. If it hardens +quickly and breaks short between the teeth it is boiled enough. Now +put in half a teaspoonful of baking soda, and stir it well; then +pour it out into well-buttered flat tins. When partly cooled, take +up the candy with your hands well buttered then pull and double, +and so on, until the candy is a whitish yellow. It may be cut in +strips and rolled or twisted.</p> +<p>If flavoring is desired, drop the flavoring on the top as it +begins to cool and when it is pulled, the whole will be +flavored.</p> +<br> +<p><b>STRAWBERRY CONSERVE.</b></p> +<p>Prepare the fruit as for preserving, allowing half a pound of +loaf sugar to one pound of fruit. Sprinkle the sugar over the fruit +at night; in the morning, put it on the fire in a kettle and boil +until the berries are clear. Spread on dishes and put in the sun +until dry; after which roll the fruit in sugar and pack in +jars.</p> +<br> +<p><b>PEACH CONSERVE.</b></p> +<p>Halve the peaches and take out the stones; pare. Have ready some +powdered white sugar on a plate or dish. Roll the peaches in it +several times, until they will not take up any more. Place them +singly on a plate, with the cup or hollow side up, that the juices +may not run out. Lay them in the sun. The next morning roll them +again. As soon as the juice seems set in the peaches, turn the +other side to the sun. When they are thoroughly dry, pack them in +glass jars, or, what is still nicer, fig-drums. They make an +excellent sweetmeat just as they are; or, if wanted for table use, +put over the fire in porcelain, with a very little water, and stew +a few minutes.</p> +<br> +<p><b>PEACH LEATHER.</b></p> +<p>Stew as many peaches as you choose, allowing a quarter of a +pound of sugar to one of fruit; mash it up smooth as it cooks, and +when it is dry enough to spread in a thin sheet on a board greased +with butter, set it out in the sun to dry; when dry it can be +rolled up like <span class='pagenum'>[Pg 456]</span><a name= +'Page_456' id="Page_456"></a>leather, wrapped up in a cloth, and +will keep perfectly from season to season. School-children regard +it as a delightful addition to their lunch of biscuit or cold +bread. Apple and quince leather are made in the same fashion, only +a little flavoring or spice is added to them.</p> +<br> +<p><b>COCOANUT CARAMELS.</b></p> +<p>Two cupfuls of grated cocoanut, one cupful of sugar, two +tablespoonfuls of flour, the whites of three eggs, beaten stiff. +Soak the cocoanut, if desiccated, in milk enough to cover it; then +beat the whites of the eggs, add gradually the sugar, cocoanut and +flour; with your fingers make, by rolling the mixture, into cone +shapes. Place them on buttered sheets of tin covered with buttered +letter paper and bake in a moderate heat about fifteen or twenty +minutes. They should cool before removing from the tins.</p> +<br> +<p><b>DRIED PRESERVES.</b></p> +<p>Any of the fruits that have been preserved in syrup may be +converted into dry preserves, by first draining them from the syrup +and then drying them slowly on the stove, strewing them thickly +with powdered sugar. They should be turned every few hours, sifting +over them more sugar.</p> +<br> +<p><b>CANDIES WITHOUT COOKING.</b></p> +<p>Very many candies made by confectioners are made without +boiling, which makes them very desirable, and they are equal to the +best "French Creams." The secret lies in the sugar used, which is +the <b>XXX</b> powdered or confectioners' sugar. Ordinary powdered +sugar, when rubbed between the thumb and finger has a decided +grain, but the confectioners' sugar is fine as flour. The candies +made after this process are better the day after.</p> +<br> +<p><b>FRENCH VANILLA CREAM.</b></p> +<p>Break into a bowl the whites of one or more eggs, as the +quantity you wish to make will require; add to it an equal quantity +of cold water, then stir in XXX powdered or confectioners' sugar +until you have it stiff enough to mold into shape with the fingers. +Flavor with vanilla to taste. After it is formed in balls, cubes or +lozenge shapes, lay them upon plates or waxed paper and set them +aside to dry. This cream can be worked in candies similar to the +French cooked cream.</p> +<br> +<span class='pagenum'>[Pg 457]</span><a name='Page_457' id= +"Page_457"></a> +<p><b>CHOCOLATE CREAM DROPS.</b></p> +<p>These are made or molded into cone-shape forms with the fingers, +from the uncooked "French Cream," similar to that which is cooked. +After forming into these little balls or cones, lay them on oiled +paper until the next day, to harden, or make them in the morning +and leave them until afternoon. Then melt some chocolate (the best +confectioners') in a basin set in another basin of boiling water; +when melted, and the creams are hard enough to handle, take one at +a time on a fork and drop into the melted chocolate, roll it until +well covered, then slip from the fork upon oiled or waxed paper, +and set them aside to harden.</p> +<br> +<p><b>FRUIT AND NUT CREAMS.</b></p> +<p>Raisins seeded, currants, figs and citron, chopped fine, and +mixed with the uncooked "French Cream," while soft, before the +sugar is all mixed in, makes a delicious variety. Nuts also may be +mixed with this cream, stirring into it chopped almonds, hickory +nuts, butternuts, or English walnuts, then forming them into balls, +bars or squares. Several kinds of nuts may be mixed together.</p> +<br> +<p><b>ORANGE DROPS.</b></p> +<p>Grate the rind of one orange and squeeze the juice, taking care +to reject the seeds; add to this a pinch of tartaric acid; then +stir in confectioners' sugar until it is stiff enough to form into +balls the size of a small marble. This is delicious candy.</p> +<p>The same process for lemon drops, using lemons in place of +orange. Color a faint yellow.</p> +<br> +<p><b>COCOANUT CREAMS.</b></p> +<p>Make the uncooked cream as in the foregoing recipe. Take the +cream while soft, add fresh grated cocoanut to taste; add +sufficient confectioners' sugar to mold into balls and then roll +the balls in the fresh grated cocoanut. These may be colored pink +with a few drops of cochineal syrup, also brown by adding a few +spoonfuls of grated chocolate; then rolling them in grated +cocoanut; the three colors are very pretty together. The coconut +cream may be made into a flat cake and cut into squares or +strips.</p> +<p>With this uncooked cream, all the recipes given for the cooked +"French Cream," may be used: English walnut creams, variegated +creams, etc.</p> +<span class='pagenum'>[Pg 458]</span><a name='Page_458' id= +"Page_458"></a> +<hr style='width: 65%;'> +<a name='COFFEE_TEA_BEVERAGES' id="COFFEE_TEA_BEVERAGES"></a> +<h2><b>COFFEE, TEA, BEVERAGES.</b></h2> +<br> +<p>Boiling water is a very important desideratum in the making of a +cup of good coffee or tea, but the average housewife is very apt to +overlook this fact. Do not boil the water more than three or four +minutes; longer boiling ruins the water for coffee or tea making, +as most of its natural properties escape by evaporation, leaving a +very insipid liquid composed mostly of lime and iron, that would +ruin the best coffee, and give the tea a dark, dead look, which +ought to be the reverse.</p> +<p>Water left in the tea-kettle over night <i>must never be used +for preparing the breakfast coffee</i>; no matter how excellent +your coffee or tea may be, it will be ruined by the addition of +water that has been boiled more than once.</p> +<br> +<p><b>THE HEALING PROPERTIES OF TEA AND COFFEE.</b></p> +<p>The medical properties of these two beverages are considerable. +Tea is used advantageously in inflammatory diseases and as a cure +for the headache. Coffee is supposed to act as a preventative of +gravel and gout, and to its influence is ascribed the rarity of +those diseases in Prance and Turkey. Both tea and coffee powerfully +counteract the effects of opium and intoxicating liquors: though, +when taken in excess, and without nourishing food, they themselves +produce, temporarily at least, some of the more disagreeable +consequences incident to the use of ardent spirits. In general, +however, none but persons possessing great mobility of the nervous +system, or enfeebled or effeminate constitutions, are injuriously +affected by the moderate use of tea and coffee in connection with +food.</p> +<br> +<p><b>COFFEE.</b></p> +<p>One full coffeecupful of ground coffee, stirred with one egg and +part of the shell, adding a half cupful of <i>cold</i> water. Put +it into the <span class='pagenum'>[Pg 459]</span><a name='Page_459' +id="Page_459"></a>coffee boiler, and pour on to it a quart of +boiling water; as it rises and begins to boil, stir it down with a +silver spoon or fork. Boil hard for ten or twelve minutes. Remove +from the fire and pour out a cupful of coffee, then pour back into +the coffeepot. Place it on the back of the stove or range where it +will keep hot (and not boil); it will settle in about five minutes. +Send to the table <i>hot</i>. Serve with good cream and lump sugar. +Three-quarters of a pound of Java and a quarter of a pound of Mocha +make the best mixture of coffee.</p> +<br> +<p><b>VIENNA COFFEE.</b></p> +<p>Equal parts of Mocha and Java coffee; allow one heaping +tablespoonful of coffee to each person and two extra to make good +strength. Mix one egg with grounds; pour on coffee half as much +boiling water as will be needed; let it froth, then stir down +grounds, and let boil five minutes; then let it stand where it will +keep hot, but not boil, for five or ten minutes, and add rest of +water. To one pint of cream add the white of an egg, well beaten; +this is to be put in cups with sugar, and hot coffee added.</p> +<br> +<p><b>FILTERED OR DRIP COFFEE.</b></p> +<p>For each person allow a large tablespoonful of finely ground +coffee, and to every tablespoonful allow a cupful of boiling water; +the coffee to be one part Mocha to two of Java.</p> +<p>Have a small iron ring made to fit the top of the coffeepot +inside, and to this ring sew a small muslin bag (the muslin for the +purpose must not be too thin). Fit the bag into the pot, pour some +boiling water in it, and, when the pot is well warmed, put the +ground coffee into the bag; pour over as much boiling water as is +required, close the lid, and, when all the water has filtered +through, remove the bag, and send the coffee to table. Making it in +this manner prevents the necessity of pouring the coffee from one +vessel to another, which cools and spoils it. The water should be +poured on the coffee gradually so that the infusion may be +stronger; and the bag must be well made that none of the grounds +may escape through the seams and so make the coffee thick and +muddy.</p> +<p>Patented coffeepots on this principle can be purchased at most +house-furnishing stores.</p> +<br> +<span class='pagenum'>[Pg 460]</span><a name='Page_460' id= +"Page_460"></a> +<p><b>ICED COFFEE.</b></p> +<p>Make more coffee than usual at breakfast time and stronger. When +cold put on ice. Serve with cracked ice in each tumbler.</p> +<br> +<p><b>SUBSTITUTE FOR CREAM IN COFFEE.</b></p> +<p>Beat the white of an egg, put to it a small lump of butter and +pour the coffee into it gradually, stirring it so that it will not +curdle. It is difficult to distinguish this from fresh cream.</p> +<p>Many drop a tiny piece of sweet butter into their cup of hot +coffee as a substitute for cream.</p> +<br> +<p><b>TO MAKE TEA.</b></p> +<p>Allow two teaspoonfuls of tea to one large cupful of boiling +water. Scald the teapot, put in the tea, pour on about a cupful of +<i>boiling</i> water, set it on the fire in a warm place, where it +will not boil, but keep very hot, to almost boiling; let it steep +or "draw" ten or twelve minutes. Now fill up with as much boiling +water as is required. Send <i>hot</i> to the table. It is better to +use a china or porcelain teapot, but if you do use metal let it be +tin, new, bright and clean; never use it when the tin is worn off +and the iron exposed. If you do you are drinking tea-ate of +iron.</p> +<p>To make tea to perfection, boiling water must be poured on the +leaves directly it boils. Water which has been boiling more than +five minutes, or which has previously boiled, should on no account +be used. If the water does not boil, or if it be allowed to +overboil, the leaves of the tea will be only half-opened and the +tea itself will be quite spoiled. The water should be allowed to +remain on the leaves from ten to fifteen minutes.</p> +<p>A Chinese being interviewed for the <i>Cook</i> says: Drink your +tea plain. Don't add milk or sugar. Tea-brokers and tea-tasters +never do; epicures never do; the Chinese never do. Milk contains +fibrin, albumen or some other stuff, and the tea a delicate amount +of tannin. Mixing the two makes the liquid turbid. This turbidity, +if I remember the cyclopædia aright, is tannate of fibrin, or +leather. People who put milk in tea are therefore drinking boots +and shoes in mild disguise.</p> +<br> +<span class='pagenum'>[Pg 461]</span><a name='Page_461' id= +"Page_461"></a> +<p><b>ICED TEA.</b></p> +<p>Is now served to a considerable extent during the summer months. +It is of course used without milk, and the addition of sugar serves +only to destroy the finer tea flavor. It may be prepared some hours +in advance, and should be made stronger than when served hot. It is +bottled and placed in the ice chest till required. Use the black or +green teas, or both, mixed, as fancied.</p> +<br> +<p><b>CHOCOLATE.</b></p> +<p>Allow half a cupful of grated chocolate to a pint of water and a +pint of milk. Rub the chocolate smooth in a little cold water and +stir into the boiling water. Boil twenty minutes, add the milk and +boil ten minutes more, stirring it often. Sweeten to your +taste.</p> +<p>The French put two cupfuls of boiling water to each cupful of +chocolate. They throw in the chocolate just as the water commences +to boil. Stir it with a spoon as soon as it boils up, add two +cupfuls of good milk, and when it has boiled sufficiently, serve a +spoonful of thick whipped cream with each cup.</p> +<br> +<p><b>COCOA.</b></p> +<p>Six tablespoonfuls of cocoa to each pint of water, as much milk +as water, sugar to taste. Rub cocoa smooth in a little cold water; +have ready on the fire a pint of boiling water; stir in grated +cocoa paste. Boil twenty minutes, add milk and boil five minutes +more, stirring often. Sweeten in cups so as to suit different +tastes.</p> +<br> +<p><b>BUTTERMILK AS A DRINK.</b></p> +<p>Buttermilk, so generally regarded as a waste product, has +latterly been coming somewhat into vogue, not only as a nutrient, +but as a therapeutic agent, and in an editorial article the +<i>Canada Lancet</i>, some time ago, highly extolled its virtues. +Buttermilk may be roughly described as milk which has lost most of +its fat and a small percentage of casein, and which has become sour +by fermentation. Long experience has demonstrated it to be an agent +of superior digestibility. It is, indeed, a true milk +peptone—that is, milk already partly digested, the +coagulation of the coagulable portion being loose and flaky, and +not of that firm indigestible nature which is the result of the +action of the gastric juice upon cow's sweet milk. It resembles +koumiss in its <span class='pagenum'>[Pg 462]</span><a name= +'Page_462' id="Page_462"></a>nature, and, with the exception of +that article, it is the most grateful, refreshing and digestible of +the products of milk. It is a decided laxative to the bowels, a +fact which must be borne in mind in the treatment of typhoid fever, +and which may be turned to advantage in the treatment of habitual +constipation. It is a diuretic, and may be prescribed with +advantage in some kidney troubles. Owing to its acidity, combined +with its laxative properties, it is believed to exercise a general +impression on the liver. It is well adapted to many cases where it +is customary to recommend lime water and milk. It is invaluable in +the treatment of diabetes, either exclusively, or alternating with +skimmed milk. In some cases of gastric ulcer and cancer of the +stomach, it is the only food that can be retained.</p> +<div class='right'><i>Medical journal.</i></div> +<br> +<p><b>CURRANT WINE. No. 1.</b></p> +<p>The currants should be quite ripe. Stem, mash and strain them, +adding a half pint of water and less than a pound of sugar to a +quart of the mashed fruit. Stir well up together and pour into a +clean cask, leaving the bung-hole open, or covered with a piece of +lace. It should stand for a month to ferment, when it will be ready +for bottling; just before bottling you may add a small quantity of +brandy or whisky.</p> +<br> +<p><b>CURRANT WINE. No. 2.</b></p> +<p>To each quart of currant juice, add two quarts of soft water and +three pounds of brown sugar. Put into a jug or small keg, leaving +the top open until fermentation ceases and it looks clear. Draw off +and cork tightly.</p> +<div class='right'><i>Long Island Recipe.</i></div> +<br> +<p><b>BLACKBERRY WINE. No. 1.</b></p> +<p>Cover your blackberries with cold water; crush the berries well +with a wooden masher; let them stand twenty-four hours; then +strain, and to one gallon of juice put three pounds of common brown +sugar; put into wide-mouthed jars for several days, carefully +skimming off the scum that will rise to the top; put in several +sheets of brown paper and let them remain in it three days; then +skim again and pour through a funnel into your cask. There let it +remain undisturbed till March; then strain again and bottle. These +directions, if carefully followed out, will insure you excellent +wine.</p> +<div class='right'><i>Orange County Recipe.</i></div> +<br> +<span class='pagenum'>[Pg 463]</span><a name='Page_463' id= +"Page_463"></a> +<p><b>BLACKBERRY WINE NO. 2</b></p> +<p>Berries should be ripe and plump. Put into a large wood or stone +vessel with a tap; pour on sufficient boiling water to cover them; +when cool enough to bear your hand, bruise well until all the +berries are broken; cover up, let stand until berries begin to rise +to top, which will occur in three or four days. Then draw off the +clear juice in another vessel, and add one pound of sugar to every +ten quarts of the liquor, and stir thoroughly. Let stand six to ten +days in first vessel with top; then draw off through a jelly-bag. +Steep four ounces of isinglass in a pint of wine for twelve hours; +boil it over a slow fire till all dissolved, then place dissolved +isinglass in a gallon of blackberry juice, give them a boil +together and pour all into the vessel. Let stand a few days to +ferment and settle; draw off and keep in a cool place. Other berry +wines may be made in the same manner.</p> +<br> +<p><b>GRAPE WINE.</b></p> +<p>Mash the grapes and strain them through a cloth; put the skins +in a tub, after squeezing them, with barely enough water to cover +them; strain the juice thus obtained into the first portion; put +three pounds of sugar to one gallon of the mixture; let it stand in +an open tub to ferment, covered with a cloth, for a period of from +three to seven days; skim off what rises every morning. Put the +juice in a cask and leave it open for twenty-four hours; then bung +it up, and put clay over the bung to keep the air out. Let your +wine remain in the cask until March, when it should be drawn off +and bottled.</p> +<br> +<p><b>FLORIDA ORANGE WINE.</b></p> +<p>Wipe the oranges with a wet cloth, peel off the yellow rind very +thin, squeeze the oranges, and strain the juice through a +hair-sieve; measure the juice after it is strained and for each +gallon allow three pounds of granulated sugar, the white and shell +of one egg and one-third of a gallon of cold water; put the sugar, +the white and shell of the egg (crushed small) and the water over +the fire and stir them every two minutes until the eggs begin to +harden; then boil the syrup until it looks clear under the froth, +of egg which will form on the surface; strain the syrup, pour it +upon the orange rind and let it stand over night; then next add the +orange juice and again let it stand over <span class='pagenum'>[Pg +464]</span><a name='Page_464' id="Page_464"></a>night; strain it +the second day, and put it into a tight cask with a small cake of +compressed yeast to about ten gallons of wine, and leave the bung +out of the cask until the wine ceases to ferment; the hissing noise +continues so long as fermentation is in progress; when fermentation +ceases, close the cask by driving in the bung, and let the wine +stand about nine months before bottling it; three months after it +is bottled, it can be used. A glass of brandy added to each gallon +of wine after fermentation ceases is generally considered an +improvement.</p> +<p>There are seasons of the year when Florida oranges by the box +are very cheap, and this fine wine can be made at a small +expense.</p> +<br> +<p><b>METHELIN, OR HONEY WINE.</b></p> +<p>This is a very ancient and popular drink in the north of Europe. +To some new honey, strained, add spring water; put a whole egg into +it; boil this liquor till the egg swims above the liquor; strain, +pour it in a cask. To every fifteen gallons add two ounces of white +Jamaica ginger, bruised, one ounce of cloves and mace, one and +one-half ounces of cinnamon, all bruised together and tied up in a +muslin bag; accelerate the fermentation with yeast; when worked +sufficiently, bung up; in six weeks draw off into bottles.</p> +<p><i>Another Mead.</i>—Boil the combs, from which the honey +has been drained, with sufficient water to make a tolerably sweet +liquor; ferment this with yeast and proceed as per previous +formula.</p> +<p><i>Sack Mead</i> is made by adding a handful of hops and +sufficient brandy to the comb liquor.</p> +<br> +<p><b>BLACK CURRANT WINE.</b></p> +<p>Four quarts of whisky, four quarts of black currants, four +pounds of brown or white sugar, one tablespoonful of cloves, one +tablespoonful of cinnamon.</p> +<p>Crush the currants and let them stand in the whisky with the +spices for three weeks; then strain and add the sugar; set away +again for three weeks longer; then strain and bottle.</p> +<br> +<p><b>RAISIN WINE.</b></p> +<p>Take two pounds of raisins, seed and chop them, a lemon, a pound +of white sugar and about two gallons of boiling water. Pour into a +<span class='pagenum'>[Pg 465]</span><a name='Page_465' id= +"Page_465"></a>stone jar and stir daily for six or eight days. +Strain, bottle and put in a cool place for ten days or so, when the +wine will be ready for use.</p> +<br> +<p><b>CHERRY BOUNCE.</b></p> +<p>To one gallon of wild cherries add enough good whisky to cover +the fruit. Let soak two or three weeks and then drain off the +liquor. Mash the cherries without breaking the stones and strain +through a jelly-bag; add this liquor to that already drained off. +Make a with a gill of water and a pound of white sugar to every two +of liquor thus prepared; stir in well and bottle, and tightly cork. +A common way of making cherry bounce is to put wild cherries and +whisky together in a jug and use the liquor as wanted.</p> +<br> +<p><b>BLACKBERRY CORDIAL.</b></p> +<p>Warm and squeeze the berries; add to one pint of juice one pound +of white sugar, one-half ounce of powdered cinnamon, one-fourth +ounce of mace, two teaspoonfuls of cloves. Boil all together for +one-fourth of an hour; strain the syrup, and to each pint add a +glass of French brandy. Two or three doses of a tablespoonful or +less will check any slight diarrhoea. When the attack is violent, +give a tablespoonful after each discharge until the complaint is in +subjection. It will arrest dysentery if given in season, and is a +pleasant and safe remedy. Excellent for children when teething.</p> +<br> +<p><b>HOP BEER.</b></p> +<p>Take five quarts of water, six ounces of hops, boil it three +hours; then strain the liquor, add to it five quarts of water, four +ounces of bruised ginger root; boil this again twenty minutes, +strain and add four pounds of sugar. When luke-warm put in a pint +of yeast. Let it ferment; in twenty-four hours it will be ready for +bottling.</p> +<br> +<p><b>GINGER BEER.</b></p> +<p>Put into a kettle two ounces of powdered ginger root (or more if +it is not very strong), half an ounce of cream of tartar, two large +lemons, cut in slices, two pounds of broken loaf sugar and two +gallons of soft boiling water. Simmer them over a slow fire for +half an hour. When the liquor is nearly cold, stir into it a large +tablespoonful of <span class='pagenum'>[Pg 466]</span><a name= +'Page_466' id="Page_466"></a>the best yeast. After it has +fermented, which will be in about twenty-four hours, bottle for +use.</p> +<br> +<p><b>SPRUCE BEER.</b></p> +<p>Allow an ounce of hops and a spoonful of ginger to a gallon of +water. When well boiled, strain it and put in a pint of molasses, +or a pound of brown sugar, and half an ounce or less of the essence +of spruce; when cool, add a teacupful of yeast, and put into a +clean tight cask, and let it ferment for a day or two, then bottle +it for use. You can boil the sprigs of spruce fir in place of the +essence.</p> +<br> +<p><b>ROMAN PUNCH. No. 1.</b></p> +<p>Grate the yellow rind of four lemons and two oranges upon two +pounds of loaf sugar. Squeeze the juice of the lemons and oranges; +cover it and let it stand until next day. Strain it through a +sieve, mix with the sugar; add a bottle of champagne and the whites +of eight eggs beaten to a stiff froth. It may be frozen or not, as +desired. For winter use snow instead of ice.</p> +<br> +<p><b>ROMAN PUNCH. No. 2.</b></p> +<p>Make two quarts of lemonade, rich with pure juice lemon fruit; +add one tablespoonful of extract of lemon. Work well and freeze; +just before serving, add for each quart of ice half a pint of +brandy and half a pint of Jamaica rum. Mix well and serve in high +glasses, as this makes what is called a semi or half ice. It is +usually served at dinners as a <i>coup de milieu</i>.</p> +<br> +<p><b>DELICIOUS JUNKET.</b></p> +<p>Take two quarts of new milk, warm it on the stove to about blood +heat, pour it into a glass or china bowl and stir into it two +tablespoonfuls of prepared rennet, two tablespoonfuls of powdered +loaf sugar, and a small wine-glassful of pale brandy. Let it stand +till cold and eat with sugar and rich cream. Half the quantity can +be made.</p> +<br> +<p><b>RASPBERRY SHRUB.</b></p> +<p>One quart of raspberry juice, half a pound of loaf sugar, +dissolved, a pint of Jamaica rum, or part rum and brandy. Mix +thoroughly. Bottle for use.</p> +<br> +<span class='pagenum'>[Pg 467]</span><a name='Page_467' id= +"Page_467"></a> +<p><b>SASSAFRAS MEAD.</b></p> +<p>Mix gradually with two quarts of boiling water three pounds and +a half of the best brown sugar, a pint and a half of good West +India molasses, and a quarter of a pound of tartaric acid. Stir it +well and when cool, strain it into a large jug or pan, then mix in +a teaspoonful (not more) of essence of sassafras. Transfer it to +clean bottles (it will fill about half a dozen), cork it tightly +and keep it in a cool place. It will be fit for use next day. Put +into a box or boxes a quarter of a pound of carbonate of soda, to +use with it. To prepare a glass of sassafras mead for drinking, put +a large tablespoonful of the mead into half a tumbler full of +ice-water, stir into it a half teaspoonful of the soda and it will +immediately foam up to the top.</p> +<p>Sassafras mead will be found a cheap, wholesome and pleasant +beverage for warm weather. The essence of sassafras, tartaric acid +and carbonate of soda, can, of course, be obtained at the +druggist's.</p> +<br> +<p><b>CREAM SODA WITHOUT THE FOUNTAIN.</b></p> +<p>Coffee-sugar, four pounds, three pints of water, three nutmegs, +grated, the whites of ten eggs, well beaten, gum arabic, one ounce, +twenty drops of oil of lemon, or extract equal to that amount. By +using oils or other fruits, you can make as many flavors from this +as you desire. Mix all and place over a gentle fire, and stir well +about thirty minutes; remove from the fire and strain, and divide +into two parts; into one-half put eight ounces of bicarbonate of +soda, into the other half put six ounces of tartaric acid. Shake +well, and when cold they are ready for use by pouring three or four +spoonfuls from both parts into separate glasses, each one-third +full of water. Stir each and pour together, and you have a nice +glass of cream soda which you can drink at your leisure, as the gum +and eggs hold the gas.</p> +<br> +<p><b>WINE WHEY.</b></p> +<p>Sweeten one pint of milk to taste, and when boiling, throw in +two wine-glasses of sherry; when the curd forms, strain the whey +through a muslin bag into tumblers.</p> +<br> +<p><b>LEMON SYRUP.</b></p> +<p>Take the juice of twelve lemons; grate the rind of six in it, +let it stand over night; then take six pounds of white sugar and +make a <span class='pagenum'>[Pg 468]</span><a name='Page_468' id= +"Page_468"></a>thick syrup. When it is quite cool, strain the juice +into it, and squeeze as much oil from the grated rind as will suit +the taste. Put in bottles, securely corked, for future use. A +tablespoonful in a goblet of water will make a delicious drink on a +hot day.</p> +<br> +<p><b>FOR A SUMMER DRAUGHT.</b></p> +<p>The juice of one lemon, a tumblerful of cold water, pounded +sugar to taste, half a small teaspoonful of carbonate of soda. +Squeeze the juice from the lemon; strain and add it to the water, +with sufficient pounded sugar to sweeten the whole nicely. When +well mixed, put in the soda, stir well and drink while the mixture +is in an effervescing state.</p> +<br> +<p><b>NOYEAU CORDIAL.</b></p> +<p>To one gallon of proof spirit add three pounds of loaf sugar and +a tablespoonful of extract of almonds. Mix well together and allow +to stand forty-eight hours; covered closely; now strain through +thick flannel and bottle. This liquor will be much improved by +adding half a pint of apricot or peach juice.</p> +<br> +<p><b>EGG NOG.</b></p> +<p>Beat the yolks of twelve eggs very light, stir in as much white +sugar as they will dissolve, pour in gradually one glass of brandy +to cook the egg, one glass of old whisky, one grated nutmeg, and +three pints of rich milk. Beat the whites to a froth and stir in +last.</p> +<br> +<p><b>EGG FLIP, OR MULLED ALE.</b></p> +<p>Boil one quart of good ale with some nutmeg; beat up six eggs +and mix them with a little cold ale; then pour the hot ale to it, +pour it back and forth several times to prevent its curdling; warm +and stir it till sufficiently thick; add a piece of butter or a +glass of brandy and serve it with dry toast.</p> +<br> +<p><b>MILK PUNCH.</b></p> +<p>One pint of milk made very sweet; a wine-glassful of brandy or +rum, well stirred together; grate a little nutmeg over the top of +the glasses. Serve with a straw in each glass.</p> +<br> +<span class='pagenum'>[Pg 469]</span><a name='Page_469' id= +"Page_469"></a> +<p><b>FINE MILK PUNCH.</b></p> +<p>PARE off the yellow rind of four large lemons and steep it for +twenty-four hours in a quart of brandy or rum. Then mix with it the +juice of the lemons, a pound and a half of loaf sugar, two grated +nutmegs and a quart of water. Add a quart of rich unskimmed milk, +made boiling hot, and strain the whole through a jelly-bag. You may +either use it as soon as it is cold, or make a larger quantity (in +the above proportions) and bottle it. It will keep several +months.</p> +<br> +<p><b>TO MAKE HOT PUNCH.</b></p> +<p>Half a pint of rum, half a pint of brandy, quarter of a pound of +sugar, one large lemon, half a teaspoonful of nutmeg, one pint of +boiling water.</p> +<p>Rub the sugar over the lemon until it has absorbed all the +yellow part of the skin, then put the sugar into a punch bowl; add +the lemon juice (free from pips) and mix these two ingredients, +well together. Pour over them the boiling water, stir well +together, add the rum, brandy and nutmeg; mix thoroughly and the +punch will be ready to serve. It is very important in making good +punch that all the ingredients are thoroughly incorporated; and to +insure success, the processes of mixing must be diligently attended +to. (This is an old-style punch.)</p> +<br> +<p><b>LEMONADE.</b></p> +<p>Three lemons to a pint of water makes strong lemonade; sweeten +to your taste.</p> +<br> +<p><b>STRAWBERRY WATER.</b></p> +<p>Take one cupful of ripe hulled berries; crush with a wooden +spoon, mixing with the mass a quarter of a pound of pulverized +sugar and half a pint of cold water. Pour the mixture into a fine +sieve, rub through and filter till clear; add the strained juice, +of one lemon and one and a half pints of cold water, mix thoroughly +and set in ice chest till wanted.</p> +<p>This makes a nice, cool drink on a warm day and easily to be +made in strawberry season.</p> +<p><b>STRAWBERRY AND RASPBERRY SYRUP.</b></p> +<p>Mash the fresh fruit, express the juice and to each quart add +three and a half pounds of granulated sugar. The juice, heated to +180° <span class='pagenum'>[Pg 470]</span><a name='Page_470' +id="Page_470"></a>Fahrenheit, and strained or filtered previous to +dissolving the sugar, will keep for an indefinite time, canned hot +in glass jars.</p> +<p>The juice of soft fruits is best when allowed to drop therefrom +by its own weight; lightly mash the fruit and then suspend in a +cloth, allowing the juice to drop in a vessel beneath. Many +housekeepers, after the bottles and jars are thoroughly washed and +dried, smoke them with sulphur in this way: Take a piece of wire +and bend it around a small piece of brimstone the size of a bean; +set the brimstone on fire, put it in the jar or bottle, bending the +other end over the mouth of the vessel, and cover with a cork; +after the brimstone has burned away, fill the vessel with the syrup +or preserves and cover tightly. There is no sulphurous taste left +by the process.</p> +<br> +<p><b>KOUMISS.</b></p> +<p>Koumiss is prepared by dissolving four ounces of white sugar in +one gallon of skimmed milk, and placing in bottles of the capacity +of one quart; add two ounces of baker's yeast or a cake of +compressed yeast to each bottle. Cork and tie securely, set in a +warm place until fermentation is well under way, and lay the +bottles on their sides in a cool cellar. In three days, +fermentation will have progressed sufficiently to permit the +koumiss to be in good condition.</p> +<br> +<p><b>PINEAPPLE VINEGAR.</b></p> +<p>Cover sliced pineapples with pure cider vinegar; let them stand +three or four days, then mash and strain through a cloth as long as +it runs clear; to every three quarts of juice add five pounds of +sugar.</p> +<p>Boil it altogether about ten minutes, skim carefully until +nothing rises to the surface, take from the fire; when cool, bottle +it. Blackberries and raspberries, and, in fact, any kind of highly +flavored fruit, is fine; a tablespoonful in a glass of ice-cold +water, to drink in warm weather.</p> +<p><b>RASPBERRY VINEGAR. No. 1.</b></p> +<p>Put a quart of raspberries into a suitable dish, pour over them +a quart of good vinegar, let it stand twenty-four hours, then +strain through a flannel bag and pour this liquor on another quart +of berries; do this for three or four days successively and strain +it; make it very sweet with loaf sugar; bottle and seal it.</p> +<br> +<span class='pagenum'>[Pg 471]</span><a name='Page_471' id= +"Page_471"></a> +<p><b>RASPBERRY VINEGAR. NO. 2.</b></p> +<p>Turn over a quart or ripe raspberries, mashed, a quart of good +cider vinegar, add one pound of white sugar, mix well, then let +stand in the sun four hours. Strain it, squeeze out the juice and +put in a pint of good brandy. Seal it up in bottles, air-tight, and +lay them on their sides in the cellar; cover them with sawdust. +When used, pour two tablespoonfuls to a tumblerful of ice-water. +Fine.</p> +<br> +<p><b>HOME-MADE TABLE VINEGAR.</b></p> +<p>Put in an open cask four gallons of warm rain-water, one gallon +of common molasses and two quarts of yeast; cover the top with thin +muslin and leave it in the sun, covering it up at night and when it +rains. In three or four weeks it will be good vinegar. If cider can +be used in place of rain-water the vinegar will make much +sooner—will not take over a week to make a very sharp +vinegar. Excellent for pickling purposes.</p> +<br> +<p><b>VERY STRONG TABLE VINEGAR.</b></p> +<p>Take two gallons of good cider and thoroughly mix it with two +pounds of new honey, pour into your cask or bottle and let it stand +from four to six months, when you will have vinegar so strong that +it cannot be used at table without diluting with water. It is the +best ever procured for pickling purposes.</p> +<br> +<p><b>PINEAPPLE-ADE.</b></p> +<p>Pare and slice some very ripe pineapples; then cut the slices +into small pieces. Put them with all their juice into a large +pitcher, and sprinkle among them plenty of powdered white sugar. +Pour on boiling water, allowing a small half pint to each +pineapple. Cover the pitcher and let it stand till quite cool, +occasionally pressing down the pineapple with a spoon. Then set the +pitcher for a while in ice. Lastly, strain the infusion into +another vessel and transfer it to tumblers, putting into each glass +some more sugar and a bit of ice. This beverage will be found +delicious.</p> +<br> +<p><b>SEIDLITZ POWDERS.</b></p> +<p>Fold in a white paper a mixture of one drachm of Rochelle salts +and twenty-five grains of carbonate of soda, in a blue paper twenty +<span class='pagenum'>[Pg 472]</span><a name='Page_472' id= +"Page_472"></a>grains of tartaric acid. They should all be +pulverized very finely. Put the contents of the white paper into a +tumbler, not quite half full of cold water, and stir it till +dissolved. Then put the mixture from the blue paper into another +tumbler with the same quantity of water, and stir that also. When +the powders are dissolved in both tumblers, pour the first into the +other, and it will effervesce immediately. Drink it quickly, while +foaming.</p> +<br> +<p><b>INEXPENSIVE DRINK.</b></p> +<p>A very nice, cheap drink which may take the place of lemonade +and be found fully as healthful is made with one cupful of pure +cider vinegar, half a cupful of good molasses, put into one quart +pitcher of ice-water. A tablespoonful of ground ginger added makes +a healthful beverage.</p> +<center><img src='images/472.png' width='200' height='392' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 473]</span><a name='Page_473' id= +"Page_473"></a> +<hr style='width: 65%;'> +<a name= +'THE_VARIETIES_OF_SEASONABLE_FOOD_TO_BE_OBTAINED_IN_OUR_MARKETS_DURING' +id= +"THE_VARIETIES_OF_SEASONABLE_FOOD_TO_BE_OBTAINED_IN_OUR_MARKETS_DURING"> +</a> +<h2>THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS +DURING THE YEAR.</h2> +<br> +<p><b>JANUARY.</b></p> +<p>MEATS.—Beef, mutton, pork, lamb.</p> +<p>POULTRY AND GAME.—Rabbits, hares, partridges, woodcocks, +grouse or prairie chickens, snipes, antelope, quails, swans, geese, +chickens, capons, tame pigeons, wild ducks, the canvas-back duck +being the most popular and highly prized; turkeys.</p> +<p>FISH.—Haddock, fresh codfish, halibut, flounders, bass, +fresh salmon, turbot. Frozen fresh mackerel is found in our large +cities during this month; also frozen salmon, red-snapper, shad, +frozen bluefish, pickerel, smelts, green turtle, diamond-back +terrapin, prawns, oysters, scallops, hard crabs, white bait, finnan +haddie, smoked halibut, smoked salmon.</p> +<p>VEGETABLES.—Cabbage, carrots, turnips, parsnips, beets, +pumpkins, chives, celery, winter squash, onions, white and sweet +potatoes, Jerusalem artichokes, chiccory, Brussels-sprouts, +kale-sprouts, oyster plant, leeks, cress, cauliflower. Garden +herbs, both dry and green, being chiefly used in stuffing and +soups, and for flavoring and garnishing certain dishes, are always +in season, such as sage, thyme, sweet basil, borage, dill, mint, +parsley, lavender, summer savory, etc., may be procured green in +the summer and dried in the winter.</p> +<br> +<p><b>FEBRUARY.</b></p> +<p>MEATS.—Beef, mutton, pork, lamb, antelope.</p> +<p>POULTRY AND GAME.—Partridges, hares, rabbits, snipes, +capons, pheasants, fowls, pullets, geese, ducks, turkeys, wild +ducks, swan, and pigeons.</p> +<p>FISH.—Halibut, haddock, fresh codfish, striped bass, eels, +fresh salmon, live lobsters, pompano, sheep's-head, red-snapper, +white perch, a panfish, smelts—green and frozen; shad, +herring, salmon-trout, whitefish, pickerel, green turtle, +flounders, scallops, prawns, oysters, soft-shell crabs—which +are in excellent condition this month; hard crabs, white bait, +boneless dried codfish, finnan haddie, smoked halibut, smoked +salmon.</p> +<p>VEGETABLES.—White potatoes, sweet potatoes, cabbage, +onions, parsnips, oyster plant, okra, celery, chiccory, carrots, +turnips, Jerusalem artichokes, French artichokes, Brussels-sprouts, +beets, mushrooms raised in hot houses, pumpkins, winter squash, dry +shallots and garden herbs for seasoning put up in the dried +state.</p> +<br> +<span class='pagenum'>[Pg 474]</span><a name='Page_474' id= +"Page_474"></a> +<p><b>MARCH.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb, pork.</p> +<p>POULTRY AND GAME.—Chickens, turkeys, ducks, rabbits, +snipes, wild pigeons, capons.</p> +<p>FISH.—Striped bass, halibut, salmon, live codfish, chicken +halibut, live lobster, Spanish mackerel, flounders, sheep's-head, +pompano, grouper, red-snapper. Shad are plentiful this month. +Herring, salmon-trout, sturgeon, whitefish, pickerel, yellow perch, +catfish, green turtle, terrapin, scallops, soft-shell clams, +oysters, prawns, smoked salmon, smoked halibut, smoked haddock, +salt codfish.</p> +<p>VEGETABLES.—Cabbage, turnips, carrots, parsnips, +artichokes, white potatoes, sweet potatoes, onions, leeks, +radishes, Brussels-sprouts, celery, mushrooms, salsify-chives, +cress, parsley and other garden herbs, greens, rhubarb and +cucumbers raised in hot beds.</p> +<br> +<p><b>APRIL.</b></p> +<p>MEATS.—Beef, veal, pork, mutton, lamb.</p> +<p>POULTRY AND GAME.—Chickens, fowls, green geese, young +ducks, capons, golden plover, squabs, wild ducks.</p> +<p>FISH.—Haddock, fresh cod, striped bass, halibut, eels, +chicken halibut, live lobsters, salmon, white perch, flounders, +fresh mackerel, sheep's-head, smelts, red-snapper, bluefish, skate +or ray fish, shad, whitefish, brook trout, salmon-trout, pickerel, +catfish, prawns, crayfish, green turtle, oysters, scallops, frogs' +legs, clams, hard crabs, white bait, smoked halibut, smoked salmon, +smoked haddock, salt mackerel, salt codfish.</p> +<p>VEGETABLES.—Onions, white and sweet potatoes, +kale-sprouts, rhubarb, artichokes, turnips, radishes, +Brussels-sprouts, okra, cabbage, parsnips, mushrooms, cress, +carrots, beets, dandelion, egg plant, leeks, lettuce, cucumbers, +asparagus, string beans, peas, chives.</p> +<br> +<p><b>MAY.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb, pork.</p> +<p>POULTRY AND GAME.—Fowls, pigeons, spring chickens, young +ducks, chickens, green geese, young turkeys.</p> +<p>FISH.—Halibut, haddock, striped bass, salmon, flounders, +fresh mackerel, Spanish mackerel, blackfish, pompano, butterfish, +weakfish, kingfish, porgies, shad, bluefish, clams, brook-trout, +whitefish, carp, crayfish, prawns, green turtle, soft crabs, frogs' +legs, smoked fish.</p> +<p>VEGETABLES.—New potatoes, sweet potatoes, cabbage, young +onions, asparagus, beets, carrots, kidney beans, string beans, +lettuce, tomatoes, cauliflower, peas, turnips, squash, rhubarb, +spinach, radishes, artichokes, sorrel, egg-plant, cucumbers, salads +generally.</p> +<br> +<span class='pagenum'>[Pg 475]</span><a name='Page_475' id= +"Page_475"></a> +<p><b>JUNE.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb.</p> +<p>POULTRY AND GAME.—Chickens, geese, ducks, young turkeys, +plovers, Pigeons.</p> +<p>FISH.—Fresh salmon, striped bass, halibut, fresh mackerel, +flounders, kingfish, blackfish, weakfish, butterfish, pompano, +Spanish mackerel, porgies, sheeps-head, sturgeon, sea bass, +bluefish, skate or rayfish, carp, black bass, crayfish, lobsters, +eels, white bait, frogs' legs, soft crabs, clams.</p> +<p>VEGETABLES.—Potatoes, spinach, cauliflower, string beans, +peas tomatoes, asparagus, carrots, artichokes, parsnips, onions, +cucumbers, lettuce, radishes, cress, oyster plant, egg plant, +rhubarb and all kinds of garden herbs, sorrel, horse-radish.</p> +<br> +<p><b>JULY.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb, pork.</p> +<p>POULTRY AND GAME.—Fowls, chickens, pigeons, plovers, young +geese, turkey-plouts, squabs, doe-birds,-tame rabbits.</p> +<p>FISH.—Spanish mackerel, striped bass, fresh mackerel, +blackfish, kingfish, flounders, salmon, cod, haddock, halibut, +pompano, butterfish, a sweet panfish, sheep's-head, porgies, sea +bass, weakfish, swordfish, tantog, bluefish skate, brook trout, +crayfish, black bass, moonfish—a fine baking or boiling fish; +pickerel, perch, eels, green turtle, frogs' legs, soft crabs, white +bait, prawns, lobsters, clams.</p> +<p>VEGETABLES.—Potatoes, asparagus, peas, green string beans, +butter beans, artichokes, celery, lettuce, carrots, salsify, +tomatoes, spinach, mushrooms, cabbage onions, endive, radishes, +turnips, mint, various kinds of greens and salads.</p> +<br> +<p><b>AUGUST.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb, pork.</p> +<p>POULTRY AND GAME.—Venison, young ducks, green geese, +snipe, plover, turkeys, guinea-fowls, squabs, wild pigeons, +woodcock, fowls.</p> +<p>FISH—Striped bass, cod, halibut, haddock, salmon, +flounders, fresh mackerel, ponito, butterfish, sea bass, kingfish, +sheep's-head, porgies, bluefish, moonfish, brook trout, eels, black +bass, crayfish, skate or rayfish, catfish, green turtle, white +bait, squid, frogs' legs, soft crabs, prawns, clams.</p> +<p>VEGETABLES.—Carrots, artichokes, onions, string beans, +lima beans, cauliflower Irish potatoes, sweet potatoes, green corn, +tomatoes, peas, summer squash, cucumbers, radishes, lettuce, +celery, rhubarb, beets, greens, mushrooms, chives.</p> +<br> +<span class='pagenum'>[Pg 476]</span><a name='Page_476' id= +"Page_476"></a> +<p><b>SEPTEMBER.</b></p> +<p>MEAT.—Beef, veal, mutton, lamb, pork, venison.</p> +<p>POULTRY AND GAME.—Larks, woodcock, snipe, wild pigeons, +squabs, young geese, young turkeys, plover, wild ducks, wild geese, +swans and brant fowls, reed-birds, grouse, doe-birds, +partridges.</p> +<p>FISH.—Salmon, halibut codfish, pompano, striped bass, +haddock, cero, a large fish similar to the Spanish mackerel; +flounders, fresh mackerel, blackfish, Spanish mackerel, butterfish, +whitefish, weakfish, smelts, porgies, squids, pickerel, crayfish, +catfish, bluefish, wall-eyed pike, sea bass, skate, carp, prawns, +white bait, frogs' legs, hard crabs, moonfish, soft crabs, +herrings, lobsters, clams.</p> +<p>VEGETABLES.—Potatoes, cabbages, turnips, artichokes, peas, +beans, carrots, onions, salsify, mushrooms, lettuce, sorrel, +celery, cauliflower, Brussels sprouts, sweet potatoes, squash, +rhubarb, green-peppers, parsnips, beets, green corn, tomatoes, +cress.</p> +<br> +<p><b>OCTOBER.</b></p> +<p>MEATS.—Beef, veal, mutton, lamb, pork, venison, +antelope.</p> +<p>POULTRY AND GAME.—Turkeys, geese, fowls, pullets, +chickens, wild ducks, the canvas-back duck being the most highly +prized, for its delicate flavor; woodcock, grouse, pheasants, +pigeons, partridges, snipes, reed-birds, golden plover, gray +plover, squabs.</p> +<p>FISH.—Striped bass, fresh cod, halibut, haddock, Spanish +mackerel, fresh mackerel, cero, flounders, pompano, weakfish, white +perch, grouper, sheep's-head, whitefish, bluefish, pickerel, +red-snapper, yellow perch, smelts, sea bass, black bass, cisco, +wall-eyed pike, crayfish, carp, salmon-trout, spotted bass, +terrapin, frogs' legs, hard crabs, soft crabs, white bait, green +turtle, scallops, eels, lobsters, oysters.</p> +<p>VEGETABLES.—Potatoes, cabbages, turnips, carrots, +cauliflowers, parsnips, string beans, peas, lima beans, corn, +tomatoes, onions, spinach, salsify, egg plant, beets, pumpkins, +endive, celery, parsley, squash, cucumbers, mushrooms, sweet herbs +of all kinds, salads of all kinds, garlic, shallots.</p> +<br> +<p><b>NOVEMBER.</b></p> +<p>MEATS.—Beef, veal, mutton, pork, venison, antelope.</p> +<p>POULTRY AND GAME.—Rabbits, hares, pheasants, woodcock, +partridges, quails, snipe, grouse, wild ducks, wild geese, fowls, +turkeys, pigeons.</p> +<p>FISH.—Striped bass, fresh cod, halibut, haddock, salmon, +fresh mackerel, blackfish, whitefish, bluefish, catfish, redfish or +spotted bass, black bass, yellow perch, skate, red-snapper, +salmon-trout, pickerel, shad, wall-eyed pike, cisco, crayfish, +terrapin, green turtle, scallops, prawns, white bait, frogs' legs, +hard crabs, oysters.</p> +<p>VEGETABLES.—Potatoes, carrots, parsnips, turnips, onions, +dried beans, artichokes, cabbages, beets, winter squash, celery, +parsley, pumpkins, shallots, mushrooms, chiccory, all sorts of +salads and sweet herbs.</p> +<br> +<span class='pagenum'>[Pg 477]</span><a name='Page_477' id= +"Page_477"></a> +<p><b>DECEMBER.</b></p> +<p>MEATS.—Beef, veal, mutton, pork, venison.</p> +<p>POULTRY AND GAME.—Rabbits, hares, grouse, pheasants, +woodcock, snipe, partridges, turkey, fowls, chickens, pullets, +geese, wild geese, ducks, wild duck, tame duck, canvas-back duck, +quails.</p> +<p>FISH.—Turbot, sturgeon, haddock, halibut, eels, striped +bass, flounders, salmon, fresh cod, blackfish, whitefish, grouper, +cusk, shad, mullet, a sweet panfish, black bass, yellow perch, +salmon-trout, pickerel, cisco, skate, wall-eyed pike, terrapin, +crayfish, green turtle, prawns, hard crabs, soft crabs, scallops, +frogs' legs, oysters.</p> +<p>VEGETABLES.—- Potatoes, cabbages, onions, winter squash, +beets, turnips, pumpkins, carrots, parsnips, dried beans, dried +peas, mushrooms, parsley, shallots, Brussels-sprouts, leeks, +horse-radish, garlic, mint, sage and small salads. Garden herbs +which are mostly used for stuffings and for flavoring dishes, +soups, etc., or for garnishing, may be found either green or dried +the year round, always in season.</p> +<p>Melons can be had at most of our markets from July 1st until the +15th of October; they are received from the South in the early part +of the season, and are not as fresh and good as those ripened in +our own vicinity.</p> +<center><img src='images/477.png' width='220' height='222' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 478]</span><a name='Page_478' id= +"Page_478"></a> +<hr style='width: 65%;'> +<a name='MENUS' id="MENUS"></a> +<h2><b>MENUS</b></h2> +<p style='text-align: center;'>BREAKFAST, LUNCH AND DINNER FOR THE +HOLIDAYS</p> +<p style='text-align: center;'>And for a Week in Each Month In the +Year.</p> +<hr style='width: 45%;'> +<h2><b>JANUARY.</b></h2> +<br> +<p style='text-align: center;'><b>NEW YEAR'S DAY.</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_515'>Baked Apples 515.</a></li> +<li><a href='#Page_274'>Hominy 274.</a></li> +<li><a href='#Page_59'>Boiled White Fish 59.</a></li> +<li><a href='#Page_233'>Ham Omelet 233.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_253'>Parker House Rolls 253.</a></li> +<li><a href='#Page_317'>Crullers 317.</a></li> +<li><a href='#Page_276'>Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_82'>Cold Roast Turkey 82.</a></li> +<li><a href='#Page_76'>Boston Oyster Pie 76.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_198'>Baked Sweet Potatoes 198.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_290'>Fruit Cake 290.</a></li> +<li>Sliced Oranges.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li>Oysters on Half Shell.</li> +<li><a href='#Page_33'>Julienne Soup 33.</a></li> +<li><a href='#Page_51'>Baked Pickerel 51.</a></li> +<li><a href='#Page_82'>Roast Turkey 82</a>, <a href= +'#Page_83'>Oyster Stuffing 83.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_198'>Boiled Onions 198.</a></li> +<li><a href='#Page_212'>Baked Winter Squash 212.</a></li> +<li><a href='#Page_163'>Cranberry Sauce 163.</a></li> +<li><a href='#Page_89'>Chicken Pie 89.</a></li> +<li><a href='#Page_175'>Plain Celery 175.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li>Olives.</li> +<li><a href='#Page_189'>Spiced Currants 189.</a></li> +<li><a href='#Page_396'>English Plum Pudding 396</a>, <a href= +'#Page_417'>Wine Sauce 417.</a></li> +<li><a href='#Page_338'>Mince Pie 338.</a></li> +<li><a href='#Page_380'>Orange-water Ice 380.</a></li> +<li><a href='#Page_310'>Fancy Cakes 310.</a></li> +<li>Cheese.</li> +<li>Fruits.</li> +<li>Nuts.</li> +<li>Raisins.</li> +<li>Confectionery.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_274'>Oatmeal, with Cream 274.</a></li> +<li><a href='#Page_139'>Broiled Mutton Chops 139.</a></li> +<li><a href='#Page_159'>Tomato Sauce 159.</a></li> +<li><a href='#Page_195'>Favorite Warmed Potatoes 195.</a></li> +<li><a href='#Page_279'>Eggs on Toast 279.</a></li> +<li><a href='#Page_259'>Graham Gems 259.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_152'>Potted Ham 152.</a></li> +<li><a href='#Page_223'>Cheese Cream Toast 223.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_251'>Cold Raised Biscuit 251.</a></li> +<li><a href='#Page_435'>Gooseberry Jam 435.</a></li> +<li><a href='#Page_295'>Citron Cake 295.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li>Oysters on Half Shell.</li> +<li><a href='#Page_39'>Mock Turtle Soup 39.</a></li> +<li><a href='#Page_57'>Boiled Halibut 57</a>, <a href= +'#Page_160'>Sauce Maitre d'Hotel 160.</a></li> +<li><a href='#Page_104'>Roast Haunch of Venison 104</a>, <a href= +'#Page_431'>Currant Jelly 431.</a></li> +<li><a href='#Page_196'>Potato Croquettes No. 1 196.</a></li> +<li><a href='#Page_204'>Creamed Parsnips 204.</a></li> +<li>Celery.</li> +<li><a href='#Page_182'>Pickled White Cabbage 182.</a></li> +<li><a href='#Page_88'>Chicken Patties 88.</a></li> +<li><a href='#Page_399'>Baked Lemon Pudding 399.</a></li> +<li><a href='#Page_372'>Jelly Kisses 372.</a></li> +<li>Raisins.</li> +<li>Nuts.</li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_515'>Baked Apples 515.</a></li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_147'>Pork Cutlets 147.</a></li> +<li><a href='#Page_260'>Waffles 260,</a> with Maple Syrup.</li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_276'>Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_104'>Cold Roast Venison 104.</a></li> +<li><a href='#Page_73'>Broiled Oysters 73.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_261'>Rye Drop-cakes 261.</a></li> +<li><a href='#Page_439'>Canned Peaches 439.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_40'>Macaroni Soup 40.</a></li> +<li><a href='#Page_137'>Boiled Leg of Mutton 137</a>, <a href= +'#Page_158'>Caper Sauce 158.</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_201'>Steamed Cabbage 201.</a></li> +<li><a href='#Page_222'>Cheese Fondu 222.</a></li> +<li><a href='#Page_180'>Cucumber Pickles 180.</a></li> +<li><a href='#Page_331'>Boston Cream Pie 331.</a></li> +<li>Sliced Oranges.</li> +<li>Crackers.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 479]</span><a name='Page_479' id= +"Page_479"></a> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_436'>Raspberry Jam 436.</a></li> +<li><a href='#Page_274'>Hominy 274.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_110'>Porterhouse Steak 110.</a></li> +<li><a href='#Page_265'>French Griddle-cakes 265.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_141'>Scrambled Mutton 141.</a></li> +<li><a href='#Page_224'>Welsh Rarebit 224.</a></li> +<li>Olives.</li> +<li><a href='#Page_274'>Hominy Croquettes 274.</a></li> +<li><a href='#Page_431'>Currant Jelly 431.</a></li> +<li><a href='#Page_308'>Molasses Cup Cake 308.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_46'>Oyster Soup 46.</a></li> +<li><a href='#Page_145'>Roast Loin of Pork 145.</a></li> +<li><a href='#Page_162'>Apple Sauce 162.</a></li> +<li><a href='#Page_198'>Boiled Sweet Potatoes 198.</a></li> +<li><a href='#Page_199'>Scalloped Onions 199.</a></li> +<li><a href='#Page_213'>Stewed Carrots 213.</a></li> +<li><a href='#Page_183'>Pickled Green Peppers 183.</a></li> +<li><a href='#Page_401'>Royal Sago Pudding 401.</a></li> +<li><a href='#Page_421'>Sweet Sauce 421.</a></li> +<li><a href='#Page_317'>Crullers 317.</a></li> +<li>Fruit.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_162'>Old-fashioned Apple Sauce 162.</a></li> +<li><a href='#Page_273'>Fried Mush 273.</a></li> +<li><a href='#Page_147'>Pork Tenderloins 147.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_253'>Parker House Rolls 253.</a></li> +<li><a href='#Page_230'>Omelet 230.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_145'>Cold Roast Pork 145.</a></li> +<li><a href='#Page_64'>Stewed Codfish 64.</a></li> +<li><a href='#Page_181'>Green Tomato Pickles 181.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_435'>Strawberry Jam 435.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_31'>Beef Soup 31.</a></li> +<li><a href='#Page_127'>Roast Fillet of Veal 127.</a></li> +<li><a href='#Page_159'>Tomato Sauce 159.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_217'>Macaroni á la Crême +217.</a></li> +<li><a href='#Page_203'>Parsnip Fritters 203.</a></li> +<li><a href='#Page_186'>Piccalili 186.</a></li> +<li><a href='#Page_328'>Lemon Pie 328.</a></li> +<li><a href='#Page_341'>Cocoanut Tarts 341.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Peaches.</li> +<li><a href='#Page_273'>Corn Meal Mush 273.</a></li> +<li><a href='#Page_124'>Stewed Beef Kidney 124.</a></li> +<li><a href='#Page_257'>Egg Muffins 257.</a></li> +<li><a href='#Page_195'>Crisp Potatoes 195.</a></li> +<li><a href='#Page_279'>Ham Toast 279.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_129'>Veal Croquettes 129.</a></li> +<li>Sardines.</li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_277'>Cheese Toast 277.</a></li> +<li><a href='#Page_442'>Canned Plums 442.</a></li> +<li><a href='#Page_306'>Soft Ginger Cake 306.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Chicken Cream Soup 34.</a></li> +<li><a href='#Page_118'>Boiled Corned Beef 118.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_214'>Boiled Turnips 214.</a></li> +<li><a href='#Page_200'>Boiled Cabbage 200.</a></li> +<li><a href='#Page_210'>Beets Boiled 210.</a></li> +<li><a href='#Page_361'>Charlotte Russe 361.</a></li> +<li><a href='#Page_425'>Preserved Strawberries 425.</a></li> +<li><a href='#Page_315'>Fruit Jumbles 315.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_434'>Orange Marmalade 434.</a></li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_63'>Codfish Balls 63.</a></li> +<li><a href='#Page_279'>Baked Eggs on Toast 279.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_255'>Sally Lunn 255.</a></li> +<li><a href='#Page_317'>Raised Doughnuts 317.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_118'>Cold Corned Beef 118.</a></li> +<li><a href='#Page_212'>Vegetable Hash 212.</a></li> +<li><a href='#Page_69'>Deviled Lobster 69.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_443'>Peach Butter 443.</a></li> +<li><a href='#Page_303'>Golden Spice Cake 303.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Celery Soup 43.</a></li> +<li><a href='#Page_58'>Baked Halibut 58.</a></li> +<li><a href='#Page_161'>Hollandaise Sauce 161.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_76'>Scalloped Oysters 76.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li><a href='#Page_209'>Fried Salsify 209.</a></li> +<li><a href='#Page_413'>Suet Plum Pudding 413.</a></li> +<li><a href='#Page_417'>Brandy Sauce 417.</a></li> +<li><a href='#Page_312'>Sponge Drops 312.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 480]</span><a name='Page_480' id= +"Page_480"></a> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_162'>Apple Sauce 162.</a></li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_123'>Beef Hash 123.</a></li> +<li><a href='#Page_194'>Fried Raw Potatoes 194.</a></li> +<li><a href='#Page_265'>Buckwheat Cakes with Maple Syrup +265-266.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_64'>Scalloped Fish 64.</a></li> +<li><a href='#Page_154'>Head Cheese 154.</a></li> +<li><a href='#Page_175'>Celery 175.</a></li> +<li><a href='#Page_254'>Grafton Milk Biscuits 254.</a></li> +<li><a href='#Page_433'>Grape Jelly 433.</a></li> +<li><a href='#Page_300'>Cream Cake 300.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Tomato Soup 38.</a></li> +<li><a href='#Page_87'>Fricassee Chicken 87.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_201'>Ladies' Cabbage 201.</a></li> +<li><a href='#Page_202'>Boiled Rice 202.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_326'>Apple Pie 326.</a></li> +<li><a href='#Page_354'>Mock Ice 354.</a></li> +<li><a href='#Page_315'>Cookies 315.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>FEBRUARY.</b></h2> +<p style='text-align: center;'><b>WASHINGTON'S BIRTHDAY.</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_153'>Country Sausage 153.</a></li> +<li><a href='#Page_234'>Baked Omelet 234.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_78'>Clam Fritters 78.</a></li> +<li><a href='#Page_257'>Egg muffins 257.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER</b></p> +<ul> +<li>Oysters on Half Shell.</li> +<li><a href='#Page_39'>Mock Turtle Soup 39.</a></li> +<li><a href='#Page_56'>Baked White Fish 56.</a></li> +<li><a href='#Page_160'>Bechamel Sauce 160.</a></li> +<li><a href='#Page_84'>Boiled Turkey 84.</a></li> +<li><a href='#Page_157'>Oyster Sauce 157.</a></li> +<li><a href='#Page_198'>Boiled Sweet Potatoes 198.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li><a href='#Page_199'>Scalloped Onions 199.</a></li> +<li><a href='#Page_103'>Salmi of Game 103.</a></li> +<li><a href='#Page_171'>Olives. Chicken Salad 171.</a></li> +<li><a href='#Page_365'>Washington Poe 365.</a></li> +<li><a href='#Page_349'>Bavarian Cream 349.</a></li> +<li><a href='#Page_374'>Variegated Jelly 374.</a></li> +<li><a href='#Page_297'>Marble Cake 297.</a></li> +<li>Candied Fruits.</li> +<li>Raisins and Nuts.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER</b></p> +<ul> +<li><a href='#Page_84'>Cold Boiled Turkey 84.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_251'>Soda Biscuit 251.</a></li> +<li><a href='#Page_294'>English Pound Cake 294.</a></li> +<li><a href='#Page_427'>Pineapple Preserves 427.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>SUNDAY</b></p> +<p style='text-align: center;'><b>BREAKFAST</b></p> +<ul> +<li><a href='#Page_162'>Old-fashioned Apple Sauce 162.</a></li> +<li><a href='#Page_273'>Graham Mush 273.</a></li> +<li><a href='#Page_152'>Broiled Ham 152.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_228'>Fried Eggs 228.</a></li> +<li><a href='#Page_247'>Virginia Corn Bread 247.</a></li> +<li><a href='#Page_318'>German Doughnuts 318.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER</b></p> +<ul> +<li><a href='#Page_34'>Ox-tail Soup 34.</a></li> +<li><a href='#Page_56'>Baked White Fish (Bordeaux Sauce) +56.</a></li> +<li><a href='#Page_97'>Braised Ducks with Turnips 97.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li><a href='#Page_217'>Timbale of Macaroni 217.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_135'>Fried Sweetbreads 135.</a></li> +<li><a href='#Page_401'>Sago Apple Pudding 401.</a></li> +<li><a href='#Page_373'>Lemon Jelly 373.</a></li> +<li>Fruit.</li> +<li><a href='#Page_372'>Almond Macaroons 372.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER</b></p> +<ul> +<li><a href='#Page_76'>Boston Oyster Pie 76.</a></li> +<li><a href='#Page_124'>Cold Boiled Tongue 124.</a></li> +<li><a href='#Page_180'>Sliced Cucumber Pickle 180.</a></li> +<li><a href='#Page_270'>Orange Short-cake 270.</a></li> +<li><a href='#Page_309'>Ginger Snaps 309.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 481]</span><a name='Page_481' id= +"Page_481"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Apricots.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_90'>Fried Chicken 90.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_262'>Flannel Cakes 262.</a></li> +<li><a href='#Page_277'>Milk Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_98'>Warmed-up Duck 98.</a></li> +<li><a href='#Page_175'>Sliced Bologna Sausage 152. Celery +175.</a></li> +<li><a href='#Page_439'>Potato Biscuit 254. Canned Grapes +439.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vermicelli Soup 42.</a></li> +<li><a href='#Page_120'>Stewed Brisket of Beef 120.</a></li> +<li><a href='#Page_194'>Scalloped Potatoes 194.</a></li> +<li><a href='#Page_203'>Stewed Parsnips 203.</a></li> +<li><a href='#Page_201'>French Cabbage 201.</a></li> +<li><a href='#Page_187'>Mixed Pickles 187.</a></li> +<li><a href='#Page_335'>Cranberry Pie 335.</a></li> +<li><a href='#Page_349'>Spanish Cream 349.</a></li> +<li>Fruit. Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Oranges.</li> +<li><a href='#Page_274'>Hominy 274.</a></li> +<li><a href='#Page_123'>Hamburger Steak 123.</a></li> +<li><a href='#Page_149'>Grilled Pork 149.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_258'>Tennessee Muffins 258.</a></li> +<li><a href='#Page_319'>Puff Ball Doughnuts 319.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_120'>Cold Sliced Beef 120.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_176'>Tomato Catsup 176.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_369'>Jelly Fritters 369.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Scotch Mutton Broth 32.</a></li> +<li><a href='#Page_151'>Baked Ham 151.</a></li> +<li><a href='#Page_194'>Potato Snow 194.</a></li> +<li><a href='#Page_204'>Scalloped Tomatoes 204.</a></li> +<li><a href='#Page_129'>Veal Croquettes 129.</a></li> +<li><a href='#Page_210'>Stewed Beets 210.</a></li> +<li><a href='#Page_415'>Sunderland Pudding 415.</a></li> +<li><a href='#Page_420'>Custard Sauce 420.</a></li> +<li><a href='#Page_316'>Lemon Cookies 316.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_147'>Fried Apples 147.</a></li> +<li><a href='#Page_148'>Corn Meal Mush 273.</a></li> +<li><a href='#Page_148'>Fried Pork Chops 148.</a></li> +<li><a href='#Page_195'>Newport Waffles 260.</a></li> +<li><a href='#Page_195'>Favorite Warmed Potatoes 195.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_151'>Sliced Ham 151.</a></li> +<li><a href='#Page_76'>Scalloped Oysters 76.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_188'>Sweet Pickle 188.</a></li> +<li><a href='#Page_376'>Lemon Toast 367.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Mullagatawny Soup 38.</a></li> +<li><a href='#Page_136'>Boned Leg of Mutton, Roasted 136.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_199'>Stewed Onions 199.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_173'>Hot Slaw 173.</a></li> +<li><a href='#Page_358'>Tapioca Blanc Mange 358,</a> <a href= +'#Page_415'>with Raspberry Jam 415.</a></li> +<li><a href='#Page_313'>Neapolitaines 313.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Bananas.</li> +<li><a href='#Page_275'>Samp 275.</a></li> +<li><a href='#Page_129'>Broiled Veal Cutlets 129.</a></li> +<li><a href='#Page_159'>Tomato Sauce 159.</a></li> +<li><a href='#Page_194'>Fried Potatoes 194.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_318'>Wonders 318.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_138'>Hashed Mutton on Toast 138.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_185'>Pickled Oysters 185.</a></li> +<li><a href='#Page_424'>Preserved Cherries 424.</a></li> +<li><a href='#Page_300'>Feather Cake 300.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Tapioca Cream Soup 41.</a></li> +<li><a href='#Page_93'>Curry Chicken with Rice 93.</a></li> +<li><a href='#Page_198'>Steamed Sweet Potatoes 198.</a></li> +<li><a href='#Page_209'>Stewed Salsify 209.</a></li> +<li><a href='#Page_184'>Boiled Squash 212. Pickled Onions +184.</a></li> +<li><a href='#Page_395'>Delicate Indian Pudding 395.</a></li> +<li><a href='#Page_377'>Orange Jelly 377.</a></li> +<li>Crackers.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 482]</span><a name='Page_482' id= +"Page_482"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_60'>Boiled Salt Mackerel 60.</a></li> +<li><a href='#Page_280'>Veal Hash on Toast 280.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_263'>Corn Meal Griddle-cakes 263.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_69'>Lobster Croquettes 69.</a></li> +<li><a href='#Page_119'>French Stew 119.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_368'>Sweet Omelet 368.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_46'>Lobster Soup 46.</a></li> +<li><a href='#Page_65'>Boiled Cod with Oyster Sauce 65.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_201'>Fried Cabbage 201.</a></li> +<li><a href='#Page_140'>Muttonettes 140.</a></li> +<li>Olives.</li> +<li><a href='#Page_395'>Cocoanut Pudding 395.</a></li> +<li><a href='#Page_352'>Banana Cream 352.</a></li> +<li><a href='#Page_311'>Cup Cakes 311.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_433'>Apple Jelly 433.</a></li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_151'>Fried Pickled Pigs' Feet 151.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_233'>Fish Omelet 233.</a></li> +<li><a href='#Page_272'>English Crumpets 272.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_121'>Dried Beef with Cream 121.</a></li> +<li><a href='#Page_222'>Cheese Fondu 222.</a></li> +<li><a href='#Page_174'>Potato Salad 174.</a></li> +<li><a href='#Page_254'>Grafton Milk Biscuits 254.</a></li> +<li><a href='#Page_395'>Corn Meal Puffs 395.</a></li> +<li><a href='#Page_418'>Lemon Sauce 418.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_37'>Turtle Bean Soup 37.</a></li> +<li><a href='#Page_113'>Beef á la Mode 113.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_202'>Sourcrout 202.</a></li> +<li><a href='#Page_216'>Macaroni á la Italienne +216.</a></li> +<li><a href='#Page_183'>Chowchow 183.</a></li> +<li><a href='#Page_328'>Chocolate Custard Pie 328.</a></li> +<li><a href='#Page_313'>Little Plum Cakes 313.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>MARCH.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Oranges.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_110'>Porterhouse Steak 110.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_233'>Oyster Omelet 233.</a></li> +<li><a href='#Page_251'>Raised Biscuit 251.</a></li> +<li><a href='#Page_263'>Sour Milk Griddle-cakes 263.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_132'>Calf's Head Cheese 132.</a></li> +<li><a href='#Page_70'>Lobster Patties 70.</a></li> +<li><a href='#Page_174'>Potato Salad 174.</a></li> +<li><a href='#Page_251'>Warm Soda Biscuits 251.</a></li> +<li>Honey.</li> +<li><a href='#Page_316'>Lemon Cookies 316.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Swiss White Soup 42.</a></li> +<li><a href='#Page_61'>Boiled Fresh Mackerel 61</a>, <a href= +'#Page_156'>Egg Sauce 156.</a></li> +<li><a href='#Page_109'>Roast Beef 109.</a></li> +<li><a href='#Page_110'>Yorkshire Pudding 110.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_203'>Boiled Parsnips 203.</a></li> +<li><a href='#Page_212'>Scalloped Cheese 212.</a></li> +<li><a href='#Page_90'>Chicken Croquettes 90.</a></li> +<li><a href='#Page_352'>Tapioca Cream Custard 352.</a></li> +<li><a href='#Page_333'>Rhubarb Pie 333.</a></li> +<li><a href='#Page_312'>Sponge Drops 312.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 483]</span><a name='Page_483' id= +"Page_483"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_515'>Baked Apples 515.</a></li> +<li><a href='#Page_274'>Hominy 274.</a></li> +<li><a href='#Page_150'>Fried Ham and Eggs 150.</a></li> +<li><a href='#Page_195'>Crisp Potatoes 195.</a></li> +<li><a href='#Page_258'>Plain Muffins 258.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_109'>Cold Roast Beef 109.</a></li> +<li><a href='#Page_65'>Fish Fritters 65.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_248'>Indian Loaf Cake 248.</a></li> +<li><a href='#Page_425'>Plum Preserves 425.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_35'>Split Pea Soup 35.</a></li> +<li><a href='#Page_132'>Braised Veal 132.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_200'>Cabbage with Cream 200.</a></li> +<li><a href='#Page_210'>Stewed Beets 210.</a></li> +<li><a href='#Page_187'>Mixed Pickles 187.</a></li> +<li><a href='#Page_389'>Superior Bread Pudding 389.</a></li> +<li><a href='#Page_420'>Plain Sauce 420.</a></li> +<li><a href='#Page_340'>Orange Tarts 340.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Bananas.</li> +<li><a href='#Page_273'>Fried Mush 273.</a></li> +<li><a href='#Page_128'>Fried Veal Chops 128.</a></li> +<li><a href='#Page_195'>Hasty Cooked Potatoes 195.</a></li> +<li><a href='#Page_252'>Egg Biscuit 252.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_72'>Oyster Stew 72.</a></li> +<li><a href='#Page_119'>Spiced Beef Relish 119.</a></li> +<li><a href='#Page_274'>Hominy Croquettes 274.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_439'>Canned Peaches 439.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_33'>Consommé Soup 33.</a></li> +<li><a href='#Page_86'>Roast Chicken 86.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_213'>Stewed Carrots 213.</a></li> +<li><a href='#Page_278'>Tomato Toast 278.</a></li> +<li><a href='#Page_189'>Spiced Currants 189.</a></li> +<li><a href='#Page_390'>Almond Pudding 390.</a></li> +<li><a href='#Page_356'>Lemon Trifle 356.</a></li> +<li><a href='#Page_302'>Angel Cake 302.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_435'>Lemon Marmalade 435.</a></li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_153'>Country Sausages 153.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_264'>Bread Griddle-cakes 264.</a></li> +<li><a href='#Page_277'>Cream Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_88'>Chicken Patties 88.</a></li> +<li><a href='#Page_234'>Baked Omelet 234.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_187'>East India Pickle 187.</a></li> +<li><a href='#Page_254'>Beaten Biscuit 254.</a></li> +<li><a href='#Page_403'>Apple Pudding 403.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vegetable Soup 42.</a></li> +<li><a href='#Page_132'>Baked Calf's Head 132.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_199'>Stewed Onions 199.</a></li> +<li><a href='#Page_218'>Macaroni and Tomato Sauce 218.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_326'>Apple Custard Pie 326.</a></li> +<li><a href='#Page_373'>Wine Jelly 373.</a></li> +<li><a href='#Page_316'>Cocoanut Cookies 316.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Prunes.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_147'>Pork Cutlets 147.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_327'>Scrambled Eggs 327.</a></li> +<li><a href='#Page_266'>Corn Meal Fritters 266.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_126'>Fricasseed Tripe 126.</a></li> +<li><a href='#Page_280'>Hashed Beef on Toast 280.</a></li> +<li><a href='#Page_171'>Chicken Salad 171.</a></li> +<li><a href='#Page_277'>Cream Toast 277.</a></li> +<li><a href='#Page_318'>Crullers 318.</a></li> +<li><a href='#Page_433'>Grape Jelly 433.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_46'>Oyster Soup 46.</a></li> +<li><a href='#Page_112'>Spiced Beef 112.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_204'>Scalloped Tomatoes 204.</a></li> +<li>Olives.</li> +<li><a href='#Page_362'>Plain Charlotte Russe 362.</a></li> +<li><a href='#Page_343'>Jam Tarts 343.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 484]</span><a name='Page_484' id= +"Page_484"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_434'>Peach Jelly 434.</a></li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_51'>Fried Pan Fish 51.</a></li> +<li><a href='#Page_280'>Veal Hash on Toast 280.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_262'>Feather Griddle-cakes 262.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_112'>Cold Spiced Beef 112.</a></li> +<li><a href='#Page_64'>Stewed Codfish 64.</a></li> +<li><a href='#Page_194'>Fried Potatoes 194.</a></li> +<li>Brown Bread.</li> +<li><a href='#Page_267'>Apple Fritters 267.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Tomato Soup No. 2 38.</a></li> +<li><a href='#Page_59'>Boiled White Fish 59.</a></li> +<li><a href='#Page_160'>Maitre d'Hotel Sauce 160.</a></li> +<li><a href='#Page_194'>Potato Snow 194.</a></li> +<li><a href='#Page_203'>Fried Parsnips 203.</a></li> +<li><a href='#Page_200'>Boiled Cabbage 200</a>, <a href= +'#Page_151'>and Ham 151.</a></li> +<li><a href='#Page_180'>Cucumber Pickle 180.</a></li> +<li><a href='#Page_393'>Cracker Pudding 393.</a></li> +<li><a href='#Page_421'>Fruit Sauce 421.</a></li> +<li><a href='#Page_373'>Lemon Jelly 373.</a></li> +<li><a href='#Page_295'>Delicate Cake 295.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_162'>Cider Apple Sauce 162.</a></li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_134'>Calf's Liver and Bacon 134.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_257'>Egg muffins 257.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_233'>Ham Omelet 233.</a></li> +<li><a href='#Page_74'>Pan Oysters 74.</a></li> +<li><a href='#Page_274'>Rice Croquettes 274.</a></li> +<li><a href='#Page_269'>Cream Short-cake 269.</a></li> +<li><a href='#Page_425'>Strawberry Preserves 425.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_37'>Philadelphia Pepper Pot 37.</a></li> +<li><a href='#Page_140'>Baked Mutton Cutlets 140.</a></li> +<li><a href='#Page_198'>Roast Sweet Potatoes 198.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_209'>Stewed Celery 209.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_384'>Apple Dumplings 384.</a></li> +<li><a href='#Page_421'>Sweet Sauce 421.</a></li> +<li><a href='#Page_345'>Baked Custard 345.</a></li> +<li>Raisins. Nuts.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>APRIL.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_370'>Stewed Apples 370.</a></li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_129'>Veal Cutlets Broiled 129.</a></li> +<li><a href='#Page_227'>Shirred eggs 227.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_86'>Cold Roast Chicken 86.</a></li> +<li><a href='#Page_62'>Mayonnaise Fish 62.</a></li> +<li><a href='#Page_224'>Welsh Rarebit 224.</a></li> +<li><a href='#Page_251'>Baking Powder Biscuit 251.</a></li> +<li><a href='#Page_304'>Layer Cake 304</a>, <a href= +'#Page_289'>with Banana Filling 289.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Cream of Spinach Soup 34.</a></li> +<li><a href='#Page_55'>Broiled Shad 55</a>, <a href= +'#Page_156'>Sauce Tartare 156</a></li> +<li><a href='#Page_132'>Leg of Mutton á la Venison +132.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_204'>Creamed Parsnips 204.</a></li> +<li><a href='#Page_75'>Oyster Patties 75.</a></li> +<li><a href='#Page_431'>Currant Jelly 431.</a></li> +<li><a href='#Page_174'>Lettuce Salad 174.</a></li> +<li><a href='#Page_406'>Delmonico Pudding 406.</a></li> +<li><a href='#Page_380'>Pineapple Sherbet 380.</a></li> +<li><a href='#Page_304'>Rolled Jelly Cake 304.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 485]</span><a name='Page_485' id= +"Page_485"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Oranges.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_58'>Broiled Halibut 58.</a></li> +<li><a href='#Page_231'>Omelet of Herbs 231.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_238'>Brown Bread 238.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_141'>Mutton Pudding 141.</a></li> +<li><a href='#Page_74'>Oyster Roast 74.</a></li> +<li>Lettuce with <a href='#Page_170'>Cream Dressing 170.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_345'>Cup Custard 345.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_39'>Mock Turtle Soup 39.</a></li> +<li><a href='#Page_113'>Tenderloin of Beef 113.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_201'>Steamed Cabbage 201.</a></li> +<li><a href='#Page_199'>Stewed Onions 199.</a></li> +<li>Radishes.</li> +<li><a href='#Page_410'>Snow Pudding 410.</a></li> +<li><a href='#Page_327'>Peach Meringue Pie 327.</a></li> +<li><a href='#Page_316'>Crisp Cookies 316.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Prunes.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_118'>Frizzled Beef 118.</a></li> +<li><a href='#Page_149'>Grilled Salt Pork 149.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_255'>Sally Lunn 255.</a></li> +<li><a href='#Page_276'>Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_116'>Roast Beef Pie with Potato Crust +116.</a></li> +<li><a href='#Page_125'>Fried Tripe 125.</a></li> +<li><a href='#Page_274'>Hominy Croquettes 274.</a></li> +<li>Olives.</li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_415'>Jelly Puddings 415.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Celery Soup 43.</a></li> +<li><a href='#Page_119'>French Stew 119.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_133'>Brain Cutlets 133.</a></li> +<li><a href='#Page_182'>Pickled Cabbage 182.</a></li> +<li><a href='#Page_300'>Golden Cream Cake 300.</a></li> +<li><a href='#Page_368'>Orange Cocoanut Salad 368.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_515'>Baked Apples 515.</a></li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_139'>Mutton Chops Fried 139.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_253'>Parker House Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_233'>Chicken Omelet 233.</a></li> +<li><a href='#Page_56'>Fried Eels 56.</a></li> +<li><a href='#Page_175'>Radishes 175.</a></li> +<li><a href='#Page_245'>Steamed Brown Bread 245.</a></li> +<li><a href='#Page_293'>Sponge Cake 293.</a></li> +<li><a href='#Page_427'>Quince Preserves 427.</a></li> +<li><a href='#Page_461'>Tea 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Mullagatawny Soup 38.</a></li> +<li><a href='#Page_127'>Boiled Fillet of Veal 127.</a></li> +<li><a href='#Page_198'>Boiled Sweet Potatoes 198.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li><a href='#Page_135'>Baked Sweetbreads 135.</a></li> +<li><a href='#Page_183'>Chowchow 183.</a></li> +<li><a href='#Page_331'>Mock Cream Pie 331.</a></li> +<li><a href='#Page_373'>Lemon Jelly 373.</a></li> +<li><a href='#Page_315'>Almond Jumbles 315.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_121'>Dried Beef with Cream 121.</a></li> +<li><a href='#Page_128'>Veal Collops 128.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_254'>Grafton Milk Biscuits 254.</a></li> +<li><a href='#Page_276'>Dipped Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_119'>Pressed Beef 119.</a></li> +<li><a href='#Page_124'>Stewed Kidneys 124.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_183'>Pickled Peppers 183.</a></li> +<li><a href='#Page_271'>Fried Dinner Rolls 271.</a></li> +<li><a href='#Page_439'>Canned Peaches 439.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_31'>Beef Soup 31.</a></li> +<li><a href='#Page_95'>Chicken á la Terrapin 95.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_203'>Fried Parsnips 203.</a></li> +<li><a href='#Page_217'>Macaroni and Cheese 217.</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_170'>with +French Dressing 170</a></li> +<li><a href='#Page_412'>Banana Pudding 412.</a></li> +<li><a href='#Page_343'>Jam Tarts 343.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 486]</span><a name='Page_486' id= +"Page_486"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Bananas.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_64'>Stewed Codfish 64.</a></li> +<li><a href='#Page_234'>Bread Omelet 234.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_255'>Hot Cross Buns 255.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_88'>Rissoles of Chicken 88.</a></li> +<li><a href='#Page_62'>Potted Fish 62</a>, <a href= +'#Page_277'>Nun's Toast 277</a></li> +<li><a href='#Page_254'>Potato Biscuit 254.</a></li> +<li><a href='#Page_295'>Lemon Cake 295.</a></li> +<li><a href='#Page_434'>Peach Jelly 434.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vermicelli Soup 42.</a></li> +<li><a href='#Page_55'>Baked Shad with Dressing 55.</a></li> +<li><a href='#Page_194'>Scalloped Potatoes 194.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_129'>Veal Croquettes 129.</a></li> +<li>Olives.</li> +<li><a href='#Page_404'>Fig Pudding 404.</a></li> +<li><a href='#Page_308'>Chocolate Eclairs 308.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Apricots.</li> +<li><a href='#Page_275'>Samp 275.</a></li> +<li><a href='#Page_151'>Broiled Ham 151.</a></li> +<li><a href='#Page_228'>Fried Eggs 228.</a></li> +<li><a href='#Page_198'>Sweet Potatoes Fried 198.</a></li> +<li><a href='#Page_260'>Newport Waffles 260.</a></li> +<li><a href='#Page_262'>Flannel Cakes 262.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_131'>Veal Stew 131.</a></li> +<li><a href='#Page_222'>Scalloped Cheese 222.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_175'>Radishes 175.</a></li> +<li><a href='#Page_244'>Boston Brown Bread 244.</a></li> +<li><a href='#Page_309'>Ginger Snaps 309.</a></li> +<li><a href='#Page_439'>Canned Grapes 439.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Onion Soup 41.</a></li> +<li><a href='#Page_112'>Pot Roast 112.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_198'>Boiled Onions 198.</a></li> +<li><a href='#Page_70'>Lobster Patties 70.</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_169'>with +Mayonnaise 169</a></li> +<li><a href='#Page_364'>Pineapple Charlotte Russe 364.</a></li> +<li><a href='#Page_312'>Lady Fingers 312.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2>MAY.</h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Pineapple.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_90'>Fried Chicken 90.</a></li> +<li><a href='#Page_233'>Mushroom Omelet 233.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_255'>Sally Lunn 255.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_131'>Veal Loaf Sliced 131.</a></li> +<li><a href='#Page_79'>Scalloped Clams 79.</a></li> +<li><a href='#Page_172'>Ham Salad 172.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_427'>Preserved Pears 427.</a></li> +<li><a href='#Page_303'>Almond Cake 303.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_36'>Cream of Asparagus Soup 36.</a></li> +<li><a href='#Page_55'>Boiled Bass 55.</a></li> +<li><a href='#Page_156'>Sauce Tartare 156.</a></li> +<li><a href='#Page_142'>Roast Lamb 142</a>, <a href= +'#Page_160'>with Mint Sauce 160</a></li> +<li><a href='#Page_192'>Boiled New Potatoes 192.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_274'>Rice Croquettes 274.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_398'>Cabinet Pudding 398.</a></li> +<li><a href='#Page_377'>Custard Ice-cream 377.</a></li> +<li><a href='#Page_371'>Jelly Kisses 371.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 487]</span><a name='Page_487' id= +"Page_487"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_275'>Oranges. Boiled Rice 275.</a></li> +<li><a href='#Page_196'>Broiled Lamb Chops 139. Lyonnaise Potatoes +196.</a></li> +<li><a href='#Page_277'>Egg Muffins 257. Milk Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_95'>Cold Roast Lamb 142. Chicken Turnovers +95.</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_169'>with +Mayonnaise 169</a></li> +<li><a href='#Page_289'>French Bread 246. Layer Cake with Fig +Filling 289.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_40'>Macaroni Soup 40.</a></li> +<li><a href='#Page_117'>Beefsteak Pie 117.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_201'>Ladies' Cabbage 201.</a></li> +<li><a href='#Page_176'>Horse-radish 176.</a></li> +<li><a href='#Page_333'>Rhubarb Pie 333.</a></li> +<li><a href='#Page_407'>Rice Meringue 407.</a></li> +<li>Nuts.</li> +<li>Cheese.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_274'>Stewed Rhubarb. Oatmeal with Cream +274.</a></li> +<li><a href='#Page_227'>Broiled Shad 55. Scrambled Eggs +227.</a></li> +<li><a href='#Page_244'>Browned Potatoes 192. Brown Bread +244.</a></li> +<li><a href='#Page_458'>Parker House Rolls 253. Coffee +458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_123'>Hamburger Steak 123.</a></li> +<li><a href='#Page_175'>Potato Croquettes 196. Bean Salad +175.</a></li> +<li><a href='#Page_300'>Sour Milk Biscuits 251. Election Cake +300.</a></li> +<li><a href='#Page_460'>Peach Butter 443. Tea 460.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Swiss White Soup 42.</a></li> +<li><a href='#Page_126'>Roast Loin of Veal 126.</a></li> +<li><a href='#Page_193'>New Potatoes á la Crême +193.</a></li> +<li><a href='#Page_199'>Baked Onions 199.</a></li> +<li><a href='#Page_222'>Cheese Fondu 222.</a></li> +<li><a href='#Page_212'>Spinach with Egg 212.</a></li> +<li><a href='#Page_410'>Transparent Pudding 410.</a></li> +<li><a href='#Page_399'>Cold Cream Sauce 399.</a></li> +<li><a href='#Page_315'>Cookies 315.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Peaches.</li> +<li><a href='#Page_273'>Fried Mush 273.</a></li> +<li><a href='#Page_80'>Frogs' Legs Fried 80</a>, <a href= +'#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_192'>New Boiled Potatoes 192.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_130'>Veal Pie 130.</a></li> +<li><a href='#Page_152'>Broiled Ham 152.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_247'>Corn Bread 247.</a></li> +<li><a href='#Page_267'>Pineapple Fritters 267.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_33'>Julienne Soup 33.</a></li> +<li><a href='#Page_124'>Boiled Beef Tongue 124.</a></li> +<li><a href='#Page_194'>Potato Snow 194.</a></li> +<li><a href='#Page_214'>Boiled Turnips 214.</a></li> +<li><a href='#Page_216'>Macaroni á la Italienne +216.</a></li> +<li><a href='#Page_174'>Lettuce Salad 174.</a></li> +<li><a href='#Page_401'>Chocolate Pudding 401</a>, <a href= +'#Page_349'>Whipped Cream 349</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Pineapple.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_126'>Tripe Lyonnaise 126.</a></li> +<li><a href='#Page_230'>Plain Omelet 230.</a></li> +<li><a href='#Page_193'>New Potatoes á la Crême +193.</a></li> +<li><a href='#Page_272'>Plain Crumpets 272.</a></li> +<li><a href='#Page_262'>Wheat Griddle-cakes 262.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_125'>Cold Tongue 125.</a></li> +<li><a href='#Page_110'>Beefsteak 110.</a></li> +<li><a href='#Page_177'>Walnut Catsup 177.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_306'>Cheap Cream Cake 306.</a></li> +<li><a href='#Page_426'>Preserved Apples 426.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_35'>Split Pea Soup 35.</a></li> +<li><a href='#Page_94'>Chicken Pot-pie 94.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li><a href='#Page_135'>Fried Sweetbreads 135.</a></li> +<li><a href='#Page_175'>Bean Salad 175.</a></li> +<li><a href='#Page_364'>Burnt Almond Charlotte 364.</a></li> +<li><a href='#Page_374'>Orange Jelly 374.</a></li> +<li><a href='#Page_312'>Cornstarch Cakes 312.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 488]</span><a name='Page_488' id= +"Page_488"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_52'>Fresh Salmon Fried 52.</a></li> +<li><a href='#Page_226'>Boiled Eggs 226.</a></li> +<li><a href='#Page_193'>Warmed Potatoes 193.</a></li> +<li><a href='#Page_260'>Cream Waffles 260.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_143'>Lamb Stew 143.</a></li> +<li><a href='#Page_232'>Asparagus Omelet 232.</a></li> +<li><a href='#Page_174'>Lettuce Salad 174.</a></li> +<li><a href='#Page_234'>German Bread 234.</a></li> +<li><a href='#Page_439'>Canned Peaches 439.</a></li> +<li><a href='#Page_308'>Molasses Cup Cakes 308.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Irish Potato Soup 43.</a></li> +<li><a href='#Page_57'>Steamed Halibut 57.</a></li> +<li><a href='#Page_156'>Egg Sauce 156.</a></li> +<li><a href='#Page_198'>Steamed Sweet Potatoes 198.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_129'>Veal Olives 129.</a></li> +<li><a href='#Page_213'>Dandelion Greens 213.</a></li> +<li><a href='#Page_400'>Cold Lemon Pudding 400.</a></li> +<li><a href='#Page_369'>Jelly Fritters 369.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Rhubarb.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_140'>Baked Mutton Chops with Potatoes +140.</a></li> +<li><a href='#Page_228'>Eggs aux Fines Herbes 228.</a></li> +<li><a href='#Page_259'>Graham Gems 259.</a></li> +<li><a href='#Page_277'>Dipped Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_90'>Fried Spring Chicken 90.</a></li> +<li><a href='#Page_78'>Clam Fritters 78.</a></li> +<li>Sliced Tomatoes.</li> +<li><a href='#Page_262'>Wheat Drop Cakes 262.</a></li> +<li><a href='#Page_299'>Coffee Cake 299.</a></li> +<li><a href='#Page_434'>Crab Apple Jelly 434.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Ox-tail Soup 34.</a></li> +<li><a href='#Page_112'>Spiced Beef 112.</a></li> +<li><a href='#Page_192'>Boiled New Potatoes 192.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_175'>Radishes 175.</a></li> +<li><a href='#Page_334'>Pineapple Pie 334.</a></li> +<li><a href='#Page_366'>Dessert Puffs 366.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>JUNE.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Strawberries and Cream.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_58'>Fried Brook Trout 58.</a></li> +<li><a href='#Page_228'>Poached Eggs 228.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_258'>Corn Meal Muffins 258.</a></li> +<li><a href='#Page_278'>Mushrooms on Toast 278.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_61'>Scalloped Crabs 61.</a></li> +<li><a href='#Page_143'>Cold Pressed Lamb 143.</a></li> +<li><a href='#Page_169'>Sliced Tomatoes with Mayonnaise +169.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_302'>Angel Cake 302.</a></li> +<li>Raspberries.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_36'>Green Pea Soup 36.</a></li> +<li><a href='#Page_52'>Boiled Salmon 52</a>, <a href= +'#Page_160'>Bechamel Sauce 160</a></li> +<li><a href='#Page_87'>Stewed Whole Spring Chicken 87.</a></li> +<li><a href='#Page_194'>Steamed New Potatoes 194.</a></li> +<li><a href='#Page_213'>Beet Greens 213.</a></li> +<li><a href='#Page_211'>Summer Squash 211.</a></li> +<li><a href='#Page_175'>Raw Cucumbers 175.</a></li> +<li><a href='#Page_135'>Sweetbread Croquettes 135.</a></li> +<li><a href='#Page_359'>Chocolate Blanc Mange 359.</a></li> +<li><a href='#Page_378'>Strawberry Ice-cream 378.</a></li> +<li><a href='#Page_302'>Queen's Cake 302.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 489]</span><a name='Page_489' id= +"Page_489"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Apricots.</li> +<li><a href='#Page_273'>Graham Mush 273.</a></li> +<li><a href='#Page_90'>Fried Chicken á la Italienne +90.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_260'>Continental Hotel Waffles 260.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_53'>Pickled Salmon 53.</a></li> +<li><a href='#Page_92'>Scalloped Chicken 92.</a></li> +<li><a href='#Page_274'>Hominy Croquettes 274.</a></li> +<li>Sliced Cucumbers.</li> +<li><a href='#Page_270'>Strawberry Short-cake 270,</a> with +Cream.</li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_31'>Beef Soup 31</a>, <a href='#Page_43'>with +Noodles 43</a></li> +<li><a href='#Page_130'>Veal Pie 130.</a></li> +<li><a href='#Page_192'>New Potatoes 192.</a></li> +<li><a href='#Page_206'>Cucumbers á la Crême +206.</a></li> +<li><a href='#Page_210'>Asparagus 210</a>, <a href= +'#Page_156'>White Sauce 156</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_176'>French +Dressing 176</a></li> +<li><a href='#Page_332'>Green Currant Pie 332.</a></li> +<li><a href='#Page_346'>Boiled Custard 346.</a></li> +<li><a href='#Page_313'>Brunswick Jelly Cakes 313.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Raspberries and Cream.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_71'>Soft Shell Crabs Fried 71.</a></li> +<li><a href='#Page_233'>Ham Omelet 233.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_262'>Pop-overs 262.</a></li> +<li><a href='#Page_276'>Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_262'>French Stew 262.</a></li> +<li><a href='#Page_125'>Cold Sliced Tongue 125.</a></li> +<li><a href='#Page_175'>Bean Salad 175.</a></li> +<li><a href='#Page_254'>Milk Biscuits 254.</a></li> +<li><a href='#Page_331'>Cold Custard Pie 331.</a></li> +<li><a href='#Page_461'>Iced Tea 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_31'>White Mushroom Soup 31.</a></li> +<li><a href='#Page_109'>Roast Beef 109.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_200'>Fried Cauliflower 200.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_169'>Sliced Tomatoes, Mayonnaise 169.</a></li> +<li><a href='#Page_270'>Strawberry Short-cake 270</a>, <a href= +'#Page_349'>with Whipped Cream 349</a></li> +<li><a href='#Page_310'>Wafers 310.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Cherries.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_139'>Broiled Lamb Chops 139</a>, <a href= +'#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_117'>Roast Beef Pie 117.</a></li> +<li><a href='#Page_197'>Fried Potatoes with Eggs 197.</a></li> +<li><a href='#Page_173'>Crab Salad 173.</a></li> +<li><a href='#Page_251'>Soda Biscuit 251.</a></li> +<li><a href='#Page_267'>Pineapple Fritters 267.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Veal Soup 32</a>, <a href='#Page_45'>with +Croutons 45</a></li> +<li><a href='#Page_83'>Boiled Chicken 83</a>, <a href= +'#Page_158'>Caper Sauce 158</a></li> +<li><a href='#Page_194'>Steamed New Potatoes 194.</a></li> +<li><a href='#Page_210'>Asparagus on Toast 210.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li>Young Onions.</li> +<li><a href='#Page_341'>Green Gooseberry Tart 341.</a></li> +<li><a href='#Page_350'>Golden Cream 350.</a></li> +<li><a href='#Page_372'>Cocoanut Macaroons 372.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Strawberries and Cream.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_233'>Chicken Omelet 233.</a></li> +<li><a href='#Page_123'>Corned Beef Hash 123.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_254'>Grafton Milk Biscuits 254.</a></li> +<li><a href='#Page_277'>Cream Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_114'>Smothered Beefsteak 114.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_169'>Lettuce with Mayonnaise 169.</a></li> +<li><a href='#Page_269'>Cream Short-cake 269.</a></li> +<li><a href='#Page_396'>Cherry Pudding 396.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_47'>Clam Soup, French Style 47.</a></li> +<li><a href='#Page_143'>Broiled Fore-quarter of Lamb 143</a>, +<a href='#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_350'>Strawberry Bavarian Cream 350.</a></li> +<li>Sliced Pineapple.</li> +<li><a href='#Page_294'>Pound Cake 294.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 490]</span><a name='Page_490' id= +"Page_490"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Tomatoes.</li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_60'>Broiled Spanish Mackerel 60.</a></li> +<li><a href='#Page_226'>Scalloped Eggs 226.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_79'>Clam Chowder 79.</a></li> +<li><a href='#Page_119'>Cold Pressed Beef 119.</a></li> +<li><a href='#Page_170'>Mixed Summer Salad 170.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_310'>Fancy Cakes 310.</a></li> +<li>Currants.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_36'>Cream of Asparagus 36.</a></li> +<li><a href='#Page_56'>Baked Blue Fish 56</a>, <a href= +'#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_193'>New Potatoes and Cream 193.</a></li> +<li><a href='#Page_211'>Summer Squash 211.</a></li> +<li><a href='#Page_140'>Muttonettes 140.</a></li> +<li><a href='#Page_175'>Sliced Cucumbers 175.</a></li> +<li><a href='#Page_362'>Charlotte Russe 362.</a></li> +<li>Strawberries and Cream.</li> +<li><a href='#Page_223'>Pastry Ramakins 223.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Green Currants.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_110'>Porterhouse Steak Broiled with Water-cress +110.</a></li> +<li><a href='#Page_192'>New Boiled Potatoes 192.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_277'>American Toast 277.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_87'>Fricassee Chicken 87.</a></li> +<li><a href='#Page_274'>Rice Croquettes 274.</a></li> +<li><a href='#Page_175'>Dressed Cucumbers 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_311'>Cup Cakes 311.</a></li> +<li>Strawberries and Cream.</li> +<li><a href='#Page_460'>Iced Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Tomato Soup 38.</a></li> +<li><a href='#Page_136'>Roast Loin of Mutton 136.</a></li> +<li><a href='#Page_194'>Scalloped New Potatoes 194.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_213'>Beet Greens 213.</a></li> +<li><a href='#Page_175'>Radishes 175.</a></li> +<li><a href='#Page_332'>Cherry Pie 332.</a></li> +<li><a href='#Page_354'>Mock Ice 354.</a></li> +<li><a href='#Page_311'>Variegated Cakes 311.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>JULY.</b></h2> +<p style='text-align: center;'><b>FOURTH OF JULY.</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Red Raspberries and Cream.</li> +<li><a href='#Page_90'>Fried Chicken 90.</a></li> +<li><a href='#Page_206'>Scrambled Tomatoes 206.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_258'>Tennessee Muffins 258.</a></li> +<li><a href='#Page_276'>Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_140'>Cold Sliced Lamb 140.</a></li> +<li><a href='#Page_71'>Crab Pie 71.</a></li> +<li><a href='#Page_176'>Water-cress Salad 176.</a></li> +<li><a href='#Page_277'>Cheese Toast 277.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_292'>Sponge Cake 292.</a></li> +<li>Blackberries.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_47'>Clam Soup 47.</a></li> +<li><a href='#Page_65'>Boiled Cod 65</a>, <a href='#Page_157'>with +Lobster Sauce 157</a></li> +<li><a href='#Page_142'>Roast Lamb 142.</a></li> +<li><a href='#Page_160'>Mint Sauce 160.</a></li> +<li><a href='#Page_192'>New Potatoes Boiled 192.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_175'>Cucumbers Sliced 175.</a></li> +<li><a href='#Page_88'>Chicken Patties 88.</a></li> +<li><a href='#Page_362'>Naple Biscuits 362.</a></li> +<li><a href='#Page_376'>Vanilla Ice-cream 376.</a></li> +<li><a href='#Page_373'>Chocolate Macaroons 373.</a></li> +<li>Strawberries.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Fresh Cherries.</li> +<li><a href='#Page_274'>Hominy 274.</a></li> +<li><a href='#Page_89'>Broiled Chicken 89.</a></li> +<li><a href='#Page_227'>Poached Eggs 227.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_246'>New England Corn Cake 246.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_125'>Spiced Beef Tongue 125.</a></li> +<li><a href='#Page_70'>Lobster Patties 70.</a></li> +<li><a href='#Page_169'>Sliced Tomatoes with Mayonnaise +169.</a></li> +<li><a href='#Page_272'>Crumpets 272.</a></li> +<li><a href='#Page_291'>White Fruit Cake 291.</a></li> +<li>Blackberries.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Cream of Spinach Soup 34.</a></li> +<li><a href='#Page_56'>Boiled Blue Fish 56</a>, <a href= +'#Page_160'>Sauce Maitre d'Hotel 160</a></li> +<li><a href='#Page_136'>Roast Lamb 136</a>, <a href= +'#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_193'>New Potatoes with Cream 193.</a></li> +<li><a href='#Page_206'>Green Corn 206.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_156'>White Sauce 156.</a></li> +<li><a href='#Page_173'>Crab Sated 173.</a></li> +<li><a href='#Page_66'>Salmon Croquettes 66.</a></li> +<li><a href='#Page_395'>Cottage Pudding 395.</a></li> +<li><a href='#Page_377'>Chocolate Ice-cream 377.</a></li> +<li>Raspberries.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 491]</span><a name='Page_491' id= +"Page_491"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_370'>Stewed Pears 370.</a></li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_128'>Veal Chops Fried 128.</a></li> +<li><a href='#Page_230'>Plain Omelet 230.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_142'>Cold Roast Lamb 142.</a></li> +<li><a href='#Page_207'>Corn Pudding 207.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_266'>Currant Fritters 266.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_33'>Julienne Soup 33.</a></li> +<li><a href='#Page_113'>Beef a la Mode 113.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_204'>Stuffed Baked Tomatoes 204.</a></li> +<li><a href='#Page_177'>Lettuce Salad 177.</a></li> +<li><a href='#Page_409'>Blackberry Pudding 409.</a></li> +<li><a href='#Page_358'>Floating Islands 358.</a></li> +<li><a href='#Page_292'>Sponge Cake 292.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Raspberries.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_110'>Beefsteak Broiled 110.</a></li> +<li><a href='#Page_277'>Cream Toast 277.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_112'>Cold Sliced Beef 112.</a></li> +<li><a href='#Page_222'>Cheese Soufflé 222.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_341'>Green Gooseberry Tart 341.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vermicelli Soup 42.</a></li> +<li><a href='#Page_95'>Chicken Stewed, with Biscuit 95.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_207'>Stewed Corn 207.</a></li> +<li><a href='#Page_69'>Lobster Croquettes 69.</a></li> +<li><a href='#Page_175'>Cucumbers Sliced 175.</a></li> +<li><a href='#Page_332'>Ripe Currant Pie 332.</a></li> +<li><a href='#Page_353'>Snow Cream 353.</a></li> +<li><a href='#Page_302'>Ribbon Cake 302.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Blackberries.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_52'>Fresh Salmon Fried 52.</a></li> +<li><a href='#Page_123'>Beef Hash 123.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_258'>Tennessee Muffins 258.</a></li> +<li><a href='#Page_276'>Dipped Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_117'>Beefsteak Pie 117.</a></li> +<li><a href='#Page_95'>Chicken Turnovers 95.</a></li> +<li><a href='#Page_169'>Lettuce with Mayonnaise 169.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_304'>Layer Cake 304.</a></li> +<li><a href='#Page_289'>Banana Filling 289.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Spring Vegetable Soup 42.</a></li> +<li><a href='#Page_142'>Scalloped Mutton and Tomatoes 142.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_73'>Clam Fritters 73.</a></li> +<li>Young Onions.</li> +<li><a href='#Page_392'>Cornstarch Pudding 392.</a></li> +<li>Raspberries with Cream.</li> +<li><a href='#Page_296'>Silver Cake 296.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Red Raspberries.</li> +<li><a href='#Page_273'>Graham Mush with Maple Syrup 273.</a></li> +<li><a href='#Page_139'>Broiled Lamb Chops 139.</a></li> +<li><a href='#Page_205'>Fried Tomatoes 205.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_251'>Raised Biscuit 251.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_131'>Sliced Veal Loaf 131.</a></li> +<li><a href='#Page_133'>Brain Cutlets 133.</a></li> +<li><a href='#Page_194'>Fried Potatoes 194.</a></li> +<li><a href='#Page_175'>Dressed Cucumbers 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_332'>Cherry Pie 332.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Gumbo Soup 41.</a></li> +<li><a href='#Page_116'>Roast Beef Pie with Potato Crust +116.</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_211'>Stewed Green Peas 211.</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_169'>with +Mayonnaise 169</a></li> +<li><a href='#Page_411'>Cherry Roley Poley 411.</a></li> +<li><a href='#Page_355'>Syllabub 355.</a></li> +<li><a href='#Page_307'>Boston Cream Cakes 307.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 492]</span><a name='Page_492' id= +"Page_492"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Fresh Currants.</li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_51'>Perch Fried 51.</a></li> +<li><a href='#Page_227'>Scrambled Eggs 227.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_253'>Parker House Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_93'>Broiled Chicken on Toast 93.</a></li> +<li><a href='#Page_269'>Green Corn Fritters 269.</a></li> +<li><a href='#Page_204'>Stewed Tomatoes 204.</a></li> +<li>Blackberries.</li> +<li><a href='#Page_261'>Berry Tea Cake 261.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_79'>Clam Chowder 79.</a></li> +<li><a href='#Page_52'>Salmon 52</a>, <a href='#Page_158'>and Caper +Sauce 158</a></li> +<li><a href='#Page_194'>New Potatoes Scalloped 194.</a></li> +<li><a href='#Page_211'>Summer Squash 211.</a></li> +<li><a href='#Page_95'>Chicken Turnovers 95.</a></li> +<li><a href='#Page_210'>New Beets Boiled 210.</a></li> +<li><a href='#Page_407'>Rice Pudding 407.</a></li> +<li><a href='#Page_380'>Raspberry Sherbet 380.</a></li> +<li><a href='#Page_314'>Philadelphia Jumbles 314.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Gooseberries.</li> +<li><a href='#Page_273'>Corn Meal Mush 273.</a></li> +<li><a href='#Page_152'>Broiled Ham 152.</a></li> +<li><a href='#Page_231'>Vegetable Omelet 231.</a></li> +<li><a href='#Page_271'>Newport Breakfast Cakes 271.</a></li> +<li><a href='#Page_195'>Crisp Potatoes 195.</a></li> +<li><a href='#Page_238'>Brown Bread 238.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_53'>Fricassee Salmon 53.</a></li> +<li><a href='#Page_110'>Beefsteak 110.</a></li> +<li><a href='#Page_175'>Bean Salad 175.</a></li> +<li><a href='#Page_247'>Corn Bread 247.</a></li> +<li><a href='#Page_410'>Transparent Pudding 410.</a></li> +<li><a href='#Page_460'>Iced Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Green Pea Soup 43.</a></li> +<li><a href='#Page_119'>French Stew 119.</a></li> +<li><a href='#Page_193'>New Potatoes with Cream 193.</a></li> +<li><a href='#Page_77'>Mock Oysters 77.</a></li> +<li><a href='#Page_79'>Scalloped Clams 79.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_331'>Custard Pie 331.</a></li> +<li><a href='#Page_312'>Sponge Drops 312.</a></li> +<li>Red Raspberries and Cream.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>AUGUST.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Peaches and Cream.</li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_60'>Broiled Spanish Mackerel 60.</a></li> +<li><a href='#Page_228'>Eggs aux Fines Herbes 228.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_87'>Cold Boiled Chicken 87.</a></li> +<li><a href='#Page_53'>Pickled Salmon 53.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li>Raspberries.</li> +<li><a href='#Page_301'>White Mountain Cake 301.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_33'>Consommé Soup 33.</a></li> +<li><a href='#Page_51'>Baked Pickerel 51.</a></li> +<li><a href='#Page_156'>Egg Sauce 156.</a></li> +<li><a href='#Page_97'>Stewed Ducks 97.</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_200'>Cabbage with Cream 200.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_204'>Stuffed Baked Tomatoes 204.</a></li> +<li><a href='#Page_142'>Lamb Sweetbreads 142.</a></li> +<li><a href='#Page_391'>Custard Pudding 391.</a></li> +<li><a href='#Page_379'>Frozen Peaches 379.</a></li> +<li><a href='#Page_314'>Fruit Jumbles 314.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 493]</span><a name='Page_493' id= +"Page_493"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Plums.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_140'>Mutton Cutlets 140.</a></li> +<li><a href='#Page_278'>Tomato Toast 278.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_257'>Egg Muffins 257.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_130'>Veal Pot-pie 130.</a></li> +<li><a href='#Page_231'>Vegetable Omelet 231.</a></li> +<li><a href='#Page_170'>Lettuce with French Dressing 170.</a></li> +<li><a href='#Page_247'>German Bread 247.</a></li> +<li><a href='#Page_267'>Peach Fritters 267.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Tomato Soup 38.</a></li> +<li><a href='#Page_124'>Roast Beef's Heart 124.</a></li> +<li><a href='#Page_192'>Boiled New Potatoes 192.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_175'>Cucumbers Sliced 175.</a></li> +<li><a href='#Page_334'>Damson Pie 334.</a></li> +<li><a href='#Page_357'>Peach Trifle 357.</a></li> +<li><a href='#Page_292'>Sponge Cake 292.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Blackberries.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_118'>Frizzled Beef 118.</a></li> +<li><a href='#Page_226'>Boiled Eggs 226.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_272'>Breakfast Puffs 272.</a></li> +<li><a href='#Page_276'>Dipped Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_124'>Sliced Beef Heart 124.</a></li> +<li><a href='#Page_125'>Fried Tripe 125.</a></li> +<li><a href='#Page_204'>Stuffed Baked Tomatoes 204.</a></li> +<li><a href='#Page_189'>Pear Pickle 189.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_413'>Plum Cobbler 413.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Scotch Mutton Broth 32.</a></li> +<li><a href='#Page_143'>Broiled Fore-quarter of Lamb 143.</a></li> +<li><a href='#Page_193'>New Potatoes and Cream 193.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_174'>Lettuce 174</a>, <a href='#Page_170'>French +Dressing 170</a></li> +<li><a href='#Page_207'>Corn Pudding 207.</a></li> +<li><a href='#Page_332'>Apricot Meringue Pie 332.</a></li> +<li><a href='#Page_373'>Lemon Jelly 373.</a></li> +<li><a href='#Page_315'>Cookies 315.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Fresh Pears.</li> +<li><a href='#Page_276'>Cracked Wheat 276.</a></li> +<li><a href='#Page_133'>Brain Cutlets 133.</a></li> +<li><a href='#Page_231'>Meat Omelet 231.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_265'>Huckleberry Griddle-cakes 265.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_52'>Broiled Salmon 52.</a></li> +<li><a href='#Page_143'>Sliced Pressed Lamb 143.</a></li> +<li><a href='#Page_169'>Tomatoes with Mayonnaise 169.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_292'>Sponge Cake 292.</a></li> +<li>Blackberries and Cream.</li> +<li><a href='#Page_460'>Iced Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Cream of Spinach Soup 34.</a></li> +<li><a href='#Page_90'>Fried Chicken á la Italienne 90</a>, +<a href='#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_198'>Boiled Sweet Potatoes 198.</a></li> +<li><a href='#Page_208'>Stuffed Egg Plant 208.</a></li> +<li><a href='#Page_206'>Green Corn Boiled 206.</a></li> +<li>Young Onions.</li> +<li><a href='#Page_408'>Rice Pudding 408.</a></li> +<li>Peaches and Cream.</li> +<li><a href='#Page_305'>Walnut Cake 305.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Musk Melon.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_134'>Calf's Liver and Bacon 134.</a></li> +<li><a href='#Page_205'>Broiled Tomatoes 205.</a></li> +<li><a href='#Page_195'>Crisp Potatoes 195.</a></li> +<li><a href='#Page_246'>New England Corn Cake 246.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_87'>Steamed Chicken 87.</a></li> +<li><a href='#Page_269'>Green Corn Fritters 269.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_175'>Dressed Cucumbers 175.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li>Peaches and Cream.</li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_36'>Green Pea Soup 36.</a></li> +<li><a href='#Page_120'>Stewed Brisket of Beef 120.</a></li> +<li><a href='#Page_192'>New Potatoes Boiled 192.</a></li> +<li><a href='#Page_209'>Lima Beans 209.</a></li> +<li><a href='#Page_208'>Fried Egg Plant 208.</a></li> +<li><a href='#Page_174'>Lettuce Salad 174.</a></li> +<li><a href='#Page_409'>Huckleberry Pudding 409</a>, <a href= +'#Page_417'>Rich Wine Sauce 417</a></li> +<li><a href='#Page_343'>Cream Tarts 343.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 494]</span><a name='Page_494' id= +"Page_494"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Whole Peaches.</li> +<li><a href='#Page_273'>Corn Meal Mush 273.</a></li> +<li><a href='#Page_51'>Fried Blue Fish 51.</a></li> +<li><a href='#Page_121'>Dried Beef, with Cream 121.</a></li> +<li><a href='#Page_198'>Sweet Potatoes Fried 198.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_121'>Beef Croquettes 121.</a></li> +<li><a href='#Page_69'>Scalloped Lobster 69.</a></li> +<li><a href='#Page_170'>Mixed Summer Salad 170.</a></li> +<li><a href='#Page_247'>German Bread 247.</a></li> +<li><a href='#Page_271'>Huckleberry Short-cake 271.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_35'>Corn Soup 35.</a></li> +<li><a href='#Page_59'>Baked Salmon Trout 59</a>, <a href= +'#Page_160'>Bechamel Sauce 160</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_212'>Spinach with Eggs 212.</a></li> +<li><a href='#Page_138'>Hashed Mutton 138.</a></li> +<li><a href='#Page_169'>Tomatoes with Mayonnaise 169.</a></li> +<li><a href='#Page_334'>Grape Pie 334.</a></li> +<li><a href='#Page_353'>Peach Cream 353.</a></li> +<li><a href='#Page_310'>Wafers 310.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Fresh Greengages.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_93'>Broiled Chicken 93.</a></li> +<li><a href='#Page_277'>Cream Toast 277.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_259'>Graham Gems 259.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_152'>Broiled Ham 152.</a></li> +<li><a href='#Page_232'>Tomato Omelet 232.</a></li> +<li><a href='#Page_175'>Dressed Cucumbers 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_392'>Cold Fruit Pudding 392.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Chicken Cream Soup 34.</a></li> +<li><a href='#Page_141'>Irish Stew 141.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_211'>Green Peas 211.</a></li> +<li><a href='#Page_206'>Boiled Corn 206.</a></li> +<li><a href='#Page_173'>Crab Salad 173.</a></li> +<li><a href='#Page_333'>Huckleberry Pie 333.</a></li> +<li>Peaches and Cream.</li> +<li><a href='#Page_311'>Cup Cakes 311.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>SEPTEMBER.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Musk Melon.</li> +<li><a href='#Page_273'>Corn Meal Mush 273.</a></li> +<li><a href='#Page_58'>Fried Smelts 58.</a></li> +<li><a href='#Page_280'>Veal Hash on Toast 280.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_259'>Graham Gems 259.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_152'>Potted Ham 152.</a></li> +<li><a href='#Page_78'>Small Oyster Pies 78.</a></li> +<li><a href='#Page_232'>Rice Omelet 232.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_300'>Cream Cake 300.</a></li> +<li>Sliced Peaches.</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_31'>Beef Soup 31</a>, <a href='#Page_45'>with +Croutons 45</a></li> +<li><a href='#Page_61'>Boiled Fresh Mackerel 61</a>, <a href= +'#Page_161'>Hollandaise Sauce 161</a></li> +<li><a href='#Page_101'>Roast Partridges 101.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_207'>Stewed Corn 207.</a></li> +<li><a href='#Page_208'>Stuffed Egg Plant 208.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_69'>Lobster Croquettes 69.</a></li> +<li><a href='#Page_327'>Peach Meringue Pie 327.</a></li> +<li><a href='#Page_378'>Tutti Frutti Ice-cream 378.</a></li> +<li><a href='#Page_303'>Rochester Jelly Cake 303.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 495]</span><a name='Page_495' id= +"Page_495"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Peaches and Cream.</li> +<li><a href='#Page_273'>Graham Mush with Maple Syrup 273.</a></li> +<li><a href='#Page_139'>Broiled Lamb Chops 139.</a></li> +<li><a href='#Page_205'>Fried Tomatoes 205.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_103'>Salmi of Game 103.</a></li> +<li><a href='#Page_124'>Cold Beef Tongue 124.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_188'>Watermelon Pickle 188.</a></li> +<li><a href='#Page_252'>Egg Biscuit 252.</a></li> +<li><a href='#Page_304'>Layer Cake 304</a>, <a href= +'#Page_288'>with Peach Cream Filling 288</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vegetable Soup 42.</a></li> +<li><a href='#Page_113'>Tenderloin of Beef 113.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_208'>Lima Beans 208.</a></li> +<li><a href='#Page_205'>Fried Tomatoes 205.</a></li> +<li><a href='#Page_170'>Mixed Summer Salad 170.</a></li> +<li><a href='#Page_403'>Peach Pudding 403</a>, <a href= +'#Page_349'>with Whipped Cream 349</a></li> +<li><a href='#Page_341'>Cocoanut Tarts 341.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Huckleberries.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_128'>Veal Collops 128.</a></li> +<li><a href='#Page_279'>Ham Toast 279.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_271'>Newport Breakfast Cakes 271.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_122'>Cold Roast Warmed 122.</a></li> +<li><a href='#Page_222'>Cheese Fondu 222.</a></li> +<li><a href='#Page_172'>Fish Salad 172.</a></li> +<li><a href='#Page_254'>Potato Biscuit 254.</a></li> +<li><a href='#Page_413'>Peach Cobbler 413.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vermicelli Soup 42.</a></li> +<li><a href='#Page_140'>Baked Mutton Cutlets 140.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_210'>Baked Beets 210.</a></li> +<li><a href='#Page_207'>Corn Pudding 207.</a></li> +<li><a href='#Page_176'>Horse-radish 176.</a></li> +<li><a href='#Page_334'>Plum Pie 334.</a></li> +<li><a href='#Page_358'>Floating Islands 358.</a></li> +<li><a href='#Page_295'>Lemon Cake 295.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Tomatoes.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_123'>Beef Hash 123.</a></li> +<li><a href='#Page_226'>Boiled Eggs 226.</a></li> +<li><a href='#Page_198'>Sweet Potatoes Baked 198.</a></li> +<li><a href='#Page_253'>Parker House Rolls 253.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_58'>Fried Smelts 58.</a></li> +<li><a href='#Page_279'>Ham Toast 279.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_308'>Huckleberry Cake 308.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_35'>Split Pea Soup 35.</a></li> +<li><a href='#Page_96'>Roast Tame Duck 96.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_208'>String Beans 208.</a></li> +<li><a href='#Page_205'>Baked Tomatoes 205.</a></li> +<li><a href='#Page_176'>Lettuce 176</a>, <a href='#Page_169'>with +Mayonnaise 169</a></li> +<li><a href='#Page_400'>Boiled Lemon Pudding 400.</a></li> +<li><a href='#Page_354'>Peach Meringue 354.</a></li> +<li><a href='#Page_300'>Feather Cake 300.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Whole Pears.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_123'>Hamburger Steak 123.</a></li> +<li><a href='#Page_234'>Bread Omelet 234.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_98'>Duck Pie 98.</a></li> +<li><a href='#Page_149'>Grilled Bacon 149.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_388'>Cold Berry Pudding 388.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_35'>Corn Soup 35.</a></li> +<li><a href='#Page_138'>Steamed Leg of Mutton 138.</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_207'>Fried Corn 207.</a></li> +<li><a href='#Page_209'>Stewed Salsify 209.</a></li> +<li><a href='#Page_431'>Currant Jelly 431.</a></li> +<li><a href='#Page_334'>Grape Pie 334.</a></li> +<li><a href='#Page_352'>Tapioca Cream Custard 352.</a></li> +<li>Watermelon.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 496]</span><a name='Page_496' id= +"Page_496"></a> +<p style='text-align: center;'><b>FRIDAY</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Musk Melon.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_60'>Broiled Spanish Maceral 60.</a></li> +<li><a href='#Page_226'>Scalloped Eggs 226.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_258'>Tennesee Muffins 258.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_138'>Hashed Mutton 138.</a></li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_213'>Cold Greens 213.</a></li> +<li><a href='#Page_247'>Corn Bread 247.</a></li> +<li><a href='#Page_258'>Boston Cream Cakes 258.</a></li> +<li><a href='#Page_433'>Grape Jelly 433.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_47'>Clam Soup 47.</a></li> +<li><a href='#Page_52'>Fresh Salmon, Fried 52.</a></li> +<li><a href='#Page_159'>Tomato Sauce 159.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_156'>White Sauce 156.</a></li> +<li><a href='#Page_115'>Beefsteak Rolls 115.</a></li> +<li><a href='#Page_175'>Cucumbers Sliced 175.</a></li> +<li><a href='#Page_364'>Country Plum Charlotte 364.</a></li> +<li><a href='#Page_347'>German Custard 347.</a></li> +<li><a href='#Page_314'>Jumbles 314.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SATURDAY</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Fresh Apricots</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_124'>Stewed Kidneys 124.</a></li> +<li><a href='#Page_149'>Grilled Salt Pork 149.</a></li> +<li><a href='#Page_196'>Lyonaise Potatoes 196.</a></li> +<li><a href='#Page_255'>Sally Lunn 255.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_92'>Breaded Chicken 92.</a></li> +<li><a href='#Page_273'>Potato Croquettes 273.</a></li> +<li><a href='#Page_169'>Tomatoes with Mayonnaise 169.</a></li> +<li><a href='#Page_246'>Twist Bread 246.</a></li> +<li><a href='#Page_312'>Sponge Drops 312.</a></li> +<li>Hukleberries and Cream</li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Gumbo Soup 41.</a></li> +<li><a href='#Page_126'>Roast Lopin of Veal 126.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_208'>Succotash 208.</a></li> +<li><a href='#Page_212'>Mashed Squash 212.</a></li> +<li><a href='#Page_175'>Bean Salad 175.</a></li> +<li><a href='#Page_345'>Baked Custard 345.</a></li> +<li>Peaches and Cream.</li> +<li><a href='#Page_303'>Almond Cake 303.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>OCTOBER.</b></h2> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Grapes.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_129'>Broiled Veal Cutlets 129.</a></li> +<li><a href='#Page_229'>Minced Egg 229.</a></li> +<li><a href='#Page_195'>Crisp Potatoes 195.</a></li> +<li><a href='#Page_266'>Buckwheat Cakes 266.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_72'>Oyster Stew 72.</a></li> +<li><a href='#Page_149'>Cold Pork and Beans 149.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_244'>Boston Brown Bread 244.</a></li> +<li><a href='#Page_327'>Peach Meringue Pie 327.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Ox-tail Soup 34.</a></li> +<li><a href='#Page_38'>Broiled Halibut 38.</a></li> +<li><a href='#Page_136'>Sauce Tartare 136.</a></li> +<li><a href='#Page_109'>Roast Beef 109.</a></li> +<li><a href='#Page_161'>Brown Sauce 161.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_200'>Caulilower 200.</a></li> +<li><a href='#Page_198'>Boiled Onions 198.</a></li> +<li><a href='#Page_171'>Chicken Salad 171.</a></li> +<li><a href='#Page_204'>Scalloped Tomatoes 204.</a></li> +<li><a href='#Page_395'>French Cocoanut Pudding 395.</a></li> +<li><a href='#Page_357'>Grape Trifle 357.</a></li> +<li><a href='#Page_310'>Fancy Cakes 310.</a></li> +<li>Fruit</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 497]</span><a name='Page_497' id= +"Page_497"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Quinces.</li> +<li><a href='#Page_136'>Lamb 136.</a></li> +<li><a href='#Page_56'>Blue Fish Fried 56.</a></li> +<li><a href='#Page_277'>Milk Toast 277.</a></li> +<li><a href='#Page_195'>Hasty Cooked Potatoes 195.</a></li> +<li><a href='#Page_262'>Pop-overs 262.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_109'>Cold Roast Beef 109.</a></li> +<li><a href='#Page_234'>Onion Omelet 234.</a></li> +<li><a href='#Page_194'>Fried Potatoes 194.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_267'>Peach Fritters 267.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_33'>Julienne Soup 33.</a></li> +<li><a href='#Page_101'>Roast Pheasants 101.</a></li> +<li><a href='#Page_200'>Cabbage with Cream 200.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_174'>Tomato Salad 174.</a></li> +<li><a href='#Page_326'>Apple Custard Pie 326.</a></li> +<li><a href='#Page_371'>Baked Quinces 371.</a></li> +<li><a href='#Page_308'>Chocolate Eclairs 308.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_370'>Baked Pears 370.</a></li> +<li><a href='#Page_375'>Cracked Wheat 375.</a></li> +<li><a href='#Page_134'>Calf's Liver and Bacon 134.</a></li> +<li><a href='#Page_228'>Fried Eggs 228.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_246'>New England Corn Cake 246.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_101'>Cold Roast Pheasant 101.</a></li> +<li><a href='#Page_196'>Potato Croquettes 196.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_364'>Country Plum Charlotte 364.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Game Soup 32.</a></li> +<li><a href='#Page_137'>Braised Leg of Mutton 137.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_76'>Scalloped Oysters 76.</a></li> +<li><a href='#Page_198'>Boiled Sweet Potatoes 198.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_413'>Peach Cobbler 413.</a></li> +<li><a href='#Page_346'>French Custard 346.</a></li> +<li><a href='#Page_289'>Layer Jelly Cake 289.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Grapes.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_110'>Beefsteak Broiled 110.</a></li> +<li><a href='#Page_232'>Tomato Omelet 232.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_272'>English Crumpets 272.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_141'>Scrambled Mutton 141.</a></li> +<li>Sardines.</li> +<li><a href='#Page_207'>Corn Pudding 207.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_306'>Ginger Bread 306.</a></li> +<li>Sliced Oranges.</li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_39'>Mock Turtle Soup 39.</a></li> +<li><a href='#Page_127'>Boiled Fillet of Veal 127.</a></li> +<li><a href='#Page_197'>Potatoes á la Delmonico +197.</a></li> +<li><a href='#Page_208'>Fried Egg Plant 208.</a></li> +<li><a href='#Page_212'>Mashed Squash 212.</a></li> +<li>Olives.</li> +<li><a href='#Page_406'>Saucer Puddings 406.</a></li> +<li><a href='#Page_356'>Apple Snow 356.</a></li> +<li><a href='#Page_316'>Crisp Cookies 316.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_371'>Baked Quinces 371.</a></li> +<li><a href='#Page_202'>Boiled Rice 202.</a></li> +<li><a href='#Page_101'>Broiled Grouse 101.</a></li> +<li><a href='#Page_126'>Tripe Lyonnaise 126.</a></li> +<li><a href='#Page_184'>Potatoes á la Crême +184.</a></li> +<li><a href='#Page_257'>Raised Muffins 257.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_129'>Veal Croquettes 129.</a></li> +<li><a href='#Page_222'>Cheese Soufflé 222.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_334'>Grape Pie 334.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Swiss White Soup 42.</a></li> +<li><a href='#Page_112'>Pot Roast 112.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_209'>Lima Beans 209.</a></li> +<li><a href='#Page_201'>French Cabbage 201.</a></li> +<li><a href='#Page_174'>Lettuce Salad 174.</a></li> +<li><a href='#Page_411'>Plum Puff Pudding 411.</a></li> +<li><a href='#Page_359'>Blanc Mange 359.</a></li> +<li><a href='#Page_310'>Dominoes 310.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 498]</span><a name='Page_498' id= +"Page_498"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Plums.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_56'>Eels Fried 56.</a></li> +<li><a href='#Page_123'>Beef Hash 123.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_257'>Egg Muffins 257.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_76'>Oyster-pot Pie 76.</a></li> +<li><a href='#Page_140'>Muttonettes 140.</a></li> +<li><a href='#Page_208'>Fried Egg Plant 208.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li>Stewed Crab Apples.</li> +<li><a href='#Page_296'>Silver Cake 296.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Onion Soup 41.</a></li> +<li><a href='#Page_59'>Baked Smelts 59.</a></li> +<li><a href='#Page_194'>Potato Snow 194.</a></li> +<li><a href='#Page_200'>Cauliflower 200.</a></li> +<li><a href='#Page_121'>Beef Croquettes 121.</a></li> +<li><a href='#Page_189'>Spiced Plums 189.</a></li> +<li><a href='#Page_362'>Plain Charlotte Russe 362.</a></li> +<li><a href='#Page_432'>Quince Jelly 432.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Whole Pears.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_140'>Mutton Cutlets 140.</a></li> +<li><a href='#Page_159'>Tomato Sauce 159.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_263'>Corn Meal Griddle-cakes 263.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_121'>Dried Beef with Cream 121.</a></li> +<li><a href='#Page_234'>Baked Omelet 234.</a></li> +<li><a href='#Page_176'>Tomato Salad 176.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_357'>Quince Trifle 357.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Veal Soup 32</a>, <a href='#Page_43'>with +Noodles 43</a></li> +<li><a href='#Page_94'>Chicken Pot-pie 94.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_209'>Fried Salsify 209.</a></li> +<li><a href='#Page_199'>Baked Onions 199.</a></li> +<li><a href='#Page_172'>Ham Salad 172.</a></li> +<li><a href='#Page_328'>Chocolate Pie 328.</a></li> +<li>Sliced Oranges.</li> +<li><a href='#Page_305'>Hickory Nut Cake 305.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>NOVEMBER.</b></h2> +<p style='text-align: center;'><b>THANKSGIVING DAY.</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Grapes.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_110'>Broiled Porterhouse Steak 110.</a></li> +<li><a href='#Page_63'>Codfish Balls 63.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_266'>Buckwheat Cakes 266,</a> Maple Syrup.</li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_82'>Cold Roast Turkey 82.</a></li> +<li><a href='#Page_76'>Scalloped Oysters 76.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_269'>Cream Short-cake 269.</a></li> +<li><a href='#Page_308'>Eclairs 308.</a></li> +<li><a href='#Page_425'>Preserved Egg Plums 425.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li>Oysters on Half Shell.</li> +<li><a href='#Page_34'>Cream of Chicken Soup 34.</a></li> +<li><a href='#Page_58'>Fried Smelts 58</a>, <a href= +'#Page_156'>Sauce Tartare 156</a></li> +<li><a href='#Page_82'>Roast Turkey 82</a>, <a href= +'#Page_163'>Cranberry Sauce 163</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_212'>Baked Squash 212.</a></li> +<li><a href='#Page_198'>Boiled Onions 198.</a></li> +<li><a href='#Page_203'>Parsnip Fritters 203.</a></li> +<li>Olives.</li> +<li><a href='#Page_171'>Chicken Salad 171.</a></li> +<li><a href='#Page_105'>Venison Pastry 105.</a></li> +<li><a href='#Page_336'>Pumpkin Pie 336.</a></li> +<li><a href='#Page_338'>Mince Pie 338.</a></li> +<li><a href='#Page_361'>Charlotte Russe 361.</a></li> +<li><a href='#Page_380'>Almond Ice-cream 380.</a></li> +<li><a href='#Page_373'>Lemon Jelly 373.</a></li> +<li><a href='#Page_305'>Hickory Nut Cake 305.</a></li> +<li>Cheese.</li> +<li>Fruits.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Crab Apples.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_51'>White Fish Fried 51.</a></li> +<li><a href='#Page_234'>Jelly Omelet 234.</a></li> +<li><a href='#Page_195'>Hasty Cooked Potatoes 195.</a></li> +<li><a href='#Page_258'>Tennessee Muffins 258.</a></li> +<li><a href='#Page_317'>Crullers 317.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_151'>Pickled Pigs' Feet 151.</a></li> +<li><a href='#Page_194'>Scalloped Potatoes 194.</a></li> +<li><a href='#Page_171'>Chicken Salad 171.</a></li> +<li><a href='#Page_252'>Light Biscuit 252.</a></li> +<li><a href='#Page_303'>Golden Spice Cake 303.</a></li> +<li><a href='#Page_424'>Preserved Cherries 424.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_38'>Mullagatawny Soup 38.</a></li> +<li><a href='#Page_63'>Boiled Codfish 63</a>, <a href= +'#Page_157'>Oyster Sauce 157</a></li> +<li><a href='#Page_98'>Roast Wild Duck 98.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_161'>Currant Jelly Sauce 161.</a></li> +<li><a href='#Page_212'>Baked Squash 212.</a></li> +<li><a href='#Page_210'>Boiled Beets 210.</a></li> +<li><a href='#Page_78'>Small Oyster Pies 78.</a></li> +<li><a href='#Page_397'>Baked Plum Pudding 397</a>, <a href= +'#Page_421'>Sweet Sauce 421</a></li> +<li><a href='#Page_371'>Jelly Kisses 371.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 499]</span><a name='Page_499' id= +"Page_499"></a> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Grapes.</li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_126'>Fricasseed Tripe with Oysters 126.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_272'>Breakfast Puffs 272.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_98'>Cold Roast Duck 98.</a></li> +<li><a href='#Page_224'>Welsh Rarebit 224.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_210'>Cold Pickled Beets 210.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_315'>Cookies 315.</a></li> +<li><a href='#Page_435'>Gooseberry Jam 435.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vermicelli Soup 42.</a></li> +<li><a href='#Page_138'>Leg of Mutton á la Venison +138.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_201'>Ladies' Cabbage 201.</a></li> +<li><a href='#Page_199'>Stewed Onions 199.</a></li> +<li><a href='#Page_187'>Mixed Pickles 187.</a></li> +<li><a href='#Page_236'>Pumpkin Pie 236.</a></li> +<li><a href='#Page_374'>Orange Jelly 374.</a></li> +<li><a href='#Page_318'>Nut Cakes 318.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Prunes.</li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_100'>Snipe on Toast 100.</a></li> +<li><a href='#Page_158'>Scrappel 158.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_260'>Newport Waffles 260.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_142'>Scalloped Mutton and Tomatoes 142.</a></li> +<li><a href='#Page_274'>Hominy Croquettes 274.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_254'>Beaten Biscuit 254.</a></li> +<li><a href='#Page_328'>Chocolate Custard Pie 328.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Ox-tail Soup 34.</a></li> +<li><a href='#Page_145'>Roast Leg of Pork 145.</a></li> +<li><a href='#Page_197'>Browned Potatoes 197.</a></li> +<li><a href='#Page_209'>Lima Beans 209.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_404'>Apple Corn Meal Pudding 404</a>, <a href= +'#Page_417'>Wine Sauce 417</a></li> +<li><a href='#Page_339'>Lemon Tartlets 339.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_273'>Graham Mush 273.</a></li> +<li><a href='#Page_153'>Country Sausages 153.</a></li> +<li><a href='#Page_226'>Boiled Eggs 226.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_266'>Buckwheat Cakes 266.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_145'>Cold Roast Pork 145.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_198'>Baked Sweet Potatoes 198.</a></li> +<li><a href='#Page_247'>German Bread 247.</a></li> +<li><a href='#Page_316'>Doughnuts 316.</a></li> +<li><a href='#Page_162'>Apple Sauce 162.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_37'>Turtle Soup from Beans 37.</a></li> +<li><a href='#Page_112'>Spiced Beef 112.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_203'>Fried Parsnips 203.</a></li> +<li><a href='#Page_199'>Scalloped Onions 199.</a></li> +<li><a href='#Page_182'>Pickled White Cabbage 182.</a></li> +<li><a href='#Page_335'>Cranberry Tart Pie 335.</a></li> +<li><a href='#Page_359'>Blanc Mange 359.</a></li> +<li>Crackers.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Apricots.</li> +<li><a href='#Page_276'>Oat Flakes 276.</a></li> +<li><a href='#Page_129'>Broiled Veal Cutlets 129.</a></li> +<li><a href='#Page_72'>Fried Oysters 72.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_260'>Cream Waffles 260.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_121'>Beef Croquettes 121.</a></li> +<li><a href='#Page_233'>Fish Omelet 233.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_251'>Raised Biscuit 251.</a></li> +<li><a href='#Page_300'>Feather Cake 300.</a></li> +<li><a href='#Page_439'>Canned Peaches 439.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_37'>Squirrel Soup 37.</a></li> +<li><a href='#Page_136'>Roast Loin of Mutton 136.</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_212'>Mashed Squash 212.</a></li> +<li><a href='#Page_201'>Fried Cabbage 201.</a></li> +<li>Olives.</li> +<li><a href='#Page_389'>Apple Puff Pudding 389</a>, <a href= +'#Page_418'>Grandmother's Sauce 418</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 500]</span><a name='Page_500' id= +"Page_500"></a> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Bananas.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_51'>Striped Bass Fried 51.</a></li> +<li><a href='#Page_229'>Minced Eggs 229.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_247'>Corn Bread 247.</a></li> +<li><a href='#Page_318'>Nut Cakes 318.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_136'>Cold Roast Mutton 136.</a></li> +<li><a href='#Page_281'>Halibut on Toast 281.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_335'>Grape Jelly Pie 335.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_63'>Fish Chowder 63.</a></li> +<li><a href='#Page_51'>Baked Pickerel 51.</a></li> +<li><a href='#Page_194'>Steamed Potatoes 194.</a></li> +<li><a href='#Page_214'>Boiled Turnips 214.</a></li> +<li><a href='#Page_103'>Rabbit Pie 103.</a></li> +<li>Plain Celery.</li> +<li><a href='#Page_391'>Apple Custard Pudding 391</a>, <a href= +'#Page_420'>Hard Sauce 420</a></li> +<li><a href='#Page_312'>Savory Biscuits 312.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_515'>Baked Sour Apples 515.</a></li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_110'>Porterhouse Steak Broiled 110.</a></li> +<li><a href='#Page_230'>Plain Omelet 230.</a></li> +<li><a href='#Page_193'>Potatoes á la Crême +193.</a></li> +<li><a href='#Page_266'>Wheat Griddle-cakes 266.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_131'>Veal Stew 131.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_184'>Pickled Mangoes 184.</a></li> +<li><a href='#Page_254'>Grafton Milk Biscuits 254.</a></li> +<li><a href='#Page_308'>Chocolate Eclairs 308.</a></li> +<li><a href='#Page_335'>Lemon Sponge 335.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Celery Soup 43.</a></li> +<li><a href='#Page_151'>Boiled Ham 151.</a></li> +<li><a href='#Page_198'>Baked Sweet Potatoes 198.</a></li> +<li><a href='#Page_209'>Lima Beans 209.</a></li> +<li><a href='#Page_203'>Stewed Parsnips 203.</a></li> +<li><a href='#Page_202'>Sourcrout 202.</a></li> +<li><a href='#Page_385'>Oxford Dumplings 385</a>, <a href= +'#Page_421'>Sweet Sauce 421</a></li> +<li><a href='#Page_325'>Cream Tarts 325.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<hr style='width: 45%;'> +<h2><b>DECEMBER.</b></h2> +<p style='text-align: center;'><b>CHRISTMAS DAY.</b></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Oranges.</li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_60'>Broiled Salt Mackerel 60.</a></li> +<li><a href='#Page_228'>Poached Eggs á la Crême +228.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_262'>Feather Griddle-cakes 262.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_86'>Cold Roast Goose 86.</a></li> +<li><a href='#Page_75'>Oyster Patties 75.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_255'>Buns 255.</a></li> +<li><a href='#Page_361'>Charlotte Russe 361.</a></li> +<li><a href='#Page_434'>Peach Jelly 434.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li>Oysters on Half Shell.</li> +<li><a href='#Page_32'>Game Soup 32.</a></li> +<li><a href='#Page_59'>Boiled White Fish 59</a>, <a href= +'#Page_160'>Sauce Maitre d'Hotel 160</a></li> +<li><a href='#Page_86'>Roast Goose 86</a>, <a href= +'#Page_162'>Apple Sauce 162</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_204'>Creamed Parsnips 204.</a></li> +<li><a href='#Page_199'>Stewed Onions 199.</a></li> +<li><a href='#Page_202'>Boiled Rice 202.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_99'>Canvas Back Duck 99.</a></li> +<li><a href='#Page_397'>Christmas Plum Pudding 397</a>, <a href= +'#Page_417'>Sauce 417</a></li> +<li><a href='#Page_376'>Vanilla Ice-cream 376.</a></li> +<li><a href='#Page_338'>Mince Pie 338.</a></li> +<li><a href='#Page_374'>Orange Jelly 374.</a></li> +<li><a href='#Page_295'>Delicate Cake 295.</a></li> +<li><a href='#Page_366'>Salted Almonds 366.</a></li> +<li>Confectionery.</li> +<li>Fruits.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 501]</span><a name='Page_501' id= +"Page_501"></a> +<p style='text-align: center;'><big><b>SUNDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Grapes.</li> +<li><a href='#Page_276'>Steamed Oatmeal 276.</a></li> +<li><a href='#Page_151'>Pickled Pigs' Feet Fried 151.</a></li> +<li><a href='#Page_278'>Oyster Toast 278.</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_257'>Egg Muffins 257.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>SUPPER.</b></p> +<ul> +<li><a href='#Page_120'>Cold Potted Beef 120.</a></li> +<li><a href='#Page_74'>Panned Oysters 74.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_256'>Rusks 256.</a></li> +<li><a href='#Page_313'>Little Plum Cakes 313.</a></li> +<li><a href='#Page_432'>Quince Jelly 432.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_34'>Chicken Cream Soup 34.</a></li> +<li><a href='#Page_57'>Boiled Halibut 57</a>, <a href= +'#Page_161'>Sauce Hollandaise 161</a></li> +<li><a href='#Page_86'>Roast Goose 86</a>, <a href= +'#Page_162'>Apple Sauce 162</a></li> +<li><a href='#Page_192'>Boiled Potatoes 192.</a></li> +<li><a href='#Page_209'>Stewed Celery 209.</a></li> +<li><a href='#Page_214'>Mashed Turnips 214.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_79'>Scalloped Clams 79.</a></li> +<li><a href='#Page_338'>Mince Pie 338.</a></li> +<li><a href='#Page_352'>Orange Cream 352.</a></li> +<li><a href='#Page_295'>Citron Cake 295.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>MONDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Sliced Oranges.</li> +<li><a href='#Page_273'>Graham Mush 273.</a></li> +<li><a href='#Page_66'>Codfish Steak 66.</a></li> +<li><a href='#Page_196'>Lyonnaise Potatoes 196.</a></li> +<li><a href='#Page_280'>Hashed Beef on Toast 280.</a></li> +<li><a href='#Page_253'>French Rolls 253.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_86'>Cold Roast Goose 86.</a></li> +<li><a href='#Page_222'>Scalloped Cheese 222.</a></li> +<li><a href='#Page_172'>Ham Salad 172.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_327'>Apple Meringue Pie 327.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Onion Soup 41.</a></li> +<li><a href='#Page_146'>Roast Spare Rib 146</a>, <a href= +'#Page_163'>Cranberry Sauce 163</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_213'>Stewed Carrots 213.</a></li> +<li><a href='#Page_198'>Boiled Onions 198.</a></li> +<li>Plain Celery.</li> +<li><a href='#Page_384'>Boiled Rice Dumplings with Custard Sauce +384.</a></li> +<li><a href='#Page_312'>Pastry Sandwiches 312.</a></li> +<li>Fruit.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>TUESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Prunes.</li> +<li><a href='#Page_275'>Boiled Rice 275.</a></li> +<li><a href='#Page_147'>Pork Chops and Fried Apples 147.</a></li> +<li><a href='#Page_195'>Warmed Potatoes 195.</a></li> +<li><a href='#Page_266'>Buckwheat Cakes 266.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_154'>Sliced Head Cheese 154.</a></li> +<li><a href='#Page_234'>Bread Omelet 234.</a></li> +<li><a href='#Page_203'>Parsnip Fritters 203.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_243'>Graham Bread 243.</a></li> +<li><a href='#Page_338'>Mince Pie 338.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_32'>Scotch Mutton Broth 32.</a></li> +<li><a href='#Page_84'>Boiled Turkey 84</a>, <a href= +'#Page_83'>Oyster Dressing 83</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_212'>Baked Squash 212.</a></li> +<li><a href='#Page_203'>Boiled Parsnips 203.</a></li> +<li><a href='#Page_186'>Piccalili 186.</a></li> +<li><a href='#Page_393'>Baked Corn Meal Pudding 393</a>, <a href= +'#Page_420'>Hard Sauce 420</a></li> +<li><a href='#Page_342'>Apple Tarts 342.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>WEDNESDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_162'>Cider Apple Sauce 162.</a></li> +<li><a href='#Page_276'>Hominy 276.</a></li> +<li><a href='#Page_103'>Broiled Rabbits 103.</a></li> +<li><a href='#Page_63'>Codfish Balls 63.</a></li> +<li><a href='#Page_196'>Potato Fillets 196.</a></li> +<li><a href='#Page_260'>Continental Hotel Waffles 260.</a></li> +<li><a href='#Page_276'>Dry Toast 276.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_85'>Turkey Hash 85.</a></li> +<li><a href='#Page_274'>Rice Croquettes 274.</a></li> +<li><a href='#Page_171'>Lobster Salad 171.</a></li> +<li><a href='#Page_251'>Raised Biscuits 251.</a></li> +<li><a href='#Page_347'>Almond Custard 347.</a></li> +<li><a href='#Page_461'>Cocoa 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_46'>Oyster Soup 46.</a></li> +<li><a href='#Page_124'>Sliced Beef Tongue 124</a>, <a href= +'#Page_161'>Brown Sauce 161</a></li> +<li><a href='#Page_193'>Potato Puffs 193.</a></li> +<li><a href='#Page_201'>Steamed Cabbage 201.</a></li> +<li><a href='#Page_142'>Lamb Sweetbreads 142</a>, <a href= +'#Page_159'>with Tomato Sauce 159</a></li> +<li><a href='#Page_387'>Birds' Nest Pudding 387</a>, <a href= +'#Page_420'>Plain Sauce 420</a></li> +<li>Crackers.</li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<span class='pagenum'>[Pg 502]</span><a name='Page_502' id= +"Page_502"></a> +<p style='text-align: center;'><big><b>THURSDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Stewed Peaches.</li> +<li><a href='#Page_275'>Cracked Wheat 275.</a></li> +<li><a href='#Page_139'>Mutton-Chops Broiled 139</a>, <a href= +'#Page_159'>Tomato Sauce 159</a></li> +<li><a href='#Page_193'>Saratoga Chips 193.</a></li> +<li><a href='#Page_246'>New England Corn Cake 246.</a></li> +<li><a href='#Page_317'>Bakers' Doughnuts 317.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_125'>Cold Spiced Tongue 125.</a></li> +<li><a href='#Page_223'>Cheese Cream Toast 223.</a></li> +<li><a href='#Page_184'>Pickled Onions 184.</a></li> +<li><a href='#Page_198'>Fried Sweet Potatoes 198.</a></li> +<li><a href='#Page_246'>Twist Bread 246.</a></li> +<li><a href='#Page_304'>Layer Cake 304</a>, <a href= +'#Page_288'>with Apple Filling 288</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_42'>Vegetable Soup 42.</a></li> +<li><a href='#Page_113'>Beef á la Mode 113.</a></li> +<li><a href='#Page_192'>Browned Potatoes 192.</a></li> +<li><a href='#Page_214'>Boiled Turnips 214.</a></li> +<li><a href='#Page_199'>Fried Onions 199.</a></li> +<li><a href='#Page_172'>Oyster Salad 172.</a></li> +<li><a href='#Page_405'>Snow Pudding 405.</a></li> +<li><a href='#Page_337'>Squash Pie 337.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>FRIDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li><a href='#Page_162'>Apple Sauce 162.</a></li> +<li><a href='#Page_274'>Oatmeal with Cream 274.</a></li> +<li><a href='#Page_51'>White Fish Fried 51.</a></li> +<li><a href='#Page_149'>Grilled Bacon 149.</a></li> +<li><a href='#Page_197'>Baked Potatoes 197.</a></li> +<li><a href='#Page_262'>Feather Griddle-cakes 262.</a></li> +<li><a href='#Page_244'>Brown Bread 244.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_149'>Cold Pork and Beans, 149.</a></li> +<li><a href='#Page_121'>Beef Croquettes 121.</a></li> +<li><a href='#Page_181'>Green Tomato Pickles 181.</a></li> +<li><a href='#Page_251'>Milk Biscuits 251.</a></li> +<li><a href='#Page_302'>Angel Cake 302.</a></li> +<li><a href='#Page_427'>Preserved Pears 427.</a></li> +<li><a href='#Page_461'>Chocolate 461.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_43'>Pea Soup 43</a>, <a href='#Page_45'>with +Croutons 45</a></li> +<li><a href='#Page_66'>Codfish Steaks 66.</a></li> +<li><a href='#Page_194'>Potato Snow 194.</a></li> +<li><a href='#Page_210'>Baked Beets 210.</a></li> +<li><a href='#Page_96'>Chicken, with Macaroni 96.</a></li> +<li><a href='#Page_174'>Celery Salad 174.</a></li> +<li><a href='#Page_384'>Baked Apple Dumplings 384</a>, <a href= +'#Page_421'>Sweet Sauce 421</a></li> +<li><a href='#Page_330'>Bakers' Custard Pie 330.</a></li> +<li>Cheese.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<br> +<p style='text-align: center;'><big><b>SATURDAY.</b></big></p> +<p style='text-align: center;'><b>BREAKFAST.</b></p> +<ul> +<li>Bananas.</li> +<li><a href='#Page_275'>Oat Flakes 275.</a></li> +<li><a href='#Page_147'>Pork Cutlets 147.</a></li> +<li><a href='#Page_75'>Oyster Fritters 75.</a></li> +<li><a href='#Page_195'>Hasty Cooked Potatoes 195.</a></li> +<li><a href='#Page_264'>Graham Griddle-cakes 264.</a></li> +<li><a href='#Page_240'>Wheat Bread 240.</a></li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<p style='text-align: center;'><b>LUNCHEON.</b></p> +<ul> +<li><a href='#Page_125'>Boiled Tripe 125.</a></li> +<li><a href='#Page_233'>Chicken Omelet 233.</a></li> +<li><a href='#Page_175'>Potato Salad 175.</a></li> +<li><a href='#Page_246'>French Bread 246.</a></li> +<li><a href='#Page_309'>Ginger Cookies 309.</a></li> +<li><a href='#Page_428'>Preserved Citron 428.</a></li> +<li><a href='#Page_460'>Tea 460.</a></li> +</ul> +<p style='text-align: center;'><b>DINNER.</b></p> +<ul> +<li><a href='#Page_41'>Tapioca Cream Soup 41.</a></li> +<li><a href='#Page_143'>Lamb Stew 143.</a></li> +<li><a href='#Page_192'>Mashed Potatoes 192.</a></li> +<li><a href='#Page_204'>Creamed Parsnips 204.</a></li> +<li><a href='#Page_149'>Boston Pork and Beans 149.</a></li> +<li><a href='#Page_173'>Cold Slaw 173.</a></li> +<li><a href='#Page_267'>Apple Fritters 267</a>, <a href= +'#Page_418'>Sugar Sauce 418</a></li> +<li><a href='#Page_328'>Lemon Pie 328.</a></li> +<li>Nuts.</li> +<li>Raisins.</li> +<li><a href='#Page_458'>Coffee 458.</a></li> +</ul> +<span class='pagenum'>[Pg 503]</span><a name='Page_503' id= +"Page_503"></a> +<hr style='width: 65%;'> +<a name='SPECIAL_MENUS' id="SPECIAL_MENUS"></a> +<h2><b>SPECIAL MENUS.</b></h2> +<br> +<p style='text-align: center;'><b>STATE DINNER AT WHITE +HOUSE.</b></p> +<ul> +<li>Blue Points.</li> +<li>Accompanied by: Haute Sauterne. Amontillado.</li> +</ul> +<p style='text-align: center;'><b>POTAGES.</b></p> +<ul> +<li>Potage tortue á l'Anglaise</li> +<li>Consommé Printaniére Royale.</li> +</ul> +<p style='text-align: center;'><b>HORS D'OEUVRES.</b></p> +<ul> +<li>Canapé á la Russe.</li> +<li>Timbales á la Talleyrand.</li> +<li>Accompanied by: Rauenthaler Berg.</li> +</ul> +<p style='text-align: center;'><b>POISSONS.</b></p> +<ul> +<li>Saumon, Sauce Hollandaise.</li> +<li>Grenadines de Bass.</li> +<li>Pommes de Terre Duchesse.</li> +<li>Cucumber Salade.</li> +<li>Accompanied by: Ernest Jeroy.</li> +</ul> +<p style='text-align: center;'><b>RELEVÉS.</b></p> +<ul> +<li>Selle d'Agneau, Sauce Menthe.</li> +<li>Filet de Boeuf á la Richelieu.</li> +<li>Accompanied by: Chateau Margause.</li> +</ul> +<p style='text-align: center;'><b>ENTREES.</b></p> +<ul> +<li>Ris de Veau á la Perigneux.</li> +<li>Cotelettes d'Agneau d'or Maison.</li> +<li>Terrapin á la Maryland.</li> +<li>Punch Cardinal.</li> +<li>Accompanied by: Clas de Vougeot</li> +</ul> +<p style='text-align: center;'><b>RÔTI.</b></p> +<ul> +<li>Canvas Back Duck.</li> +</ul> +<p style='text-align: center;'><b>ENTREMETS.</b></p> +<ul> +<li>German Asparagus.</li> +<li>Petite Pois.</li> +<li>Gelée au Champagne.</li> +<li>Plombieré aux Framboise.</li> +<li>Pudding Diplomate.</li> +<li>Café.</li> +<li>Liqueurs.</li> +<li>Fruits.</li> +<li>Fromage.</li> +</ul> +<br> +<span class='pagenum'>[Pg 504]</span><a name='Page_504' id= +"Page_504"></a> +<p style='text-align: center;'><b>MRS. CLEVELAND'S WEDDING +LUNCH.</b> <b>JUNE 4th, '88.</b></p> +<ul> +<li>Consommé en tasse.</li> +<li>Soft Shell Crabs.</li> +<li>Accompanied by: Chateau Iquem.</li> +</ul> +<ul> +<li>Coquilles de Ris de Vean.</li> +<li>Snipes on Toast.</li> +<li>Lettuce and Tomato Salade.</li> +<li>Accompanied by: Moet & Chandon.</li> +</ul> +<ul> +<li>Fancy Ice-cream.</li> +<li>Cakes.</li> +<li>Tea.</li> +<li>Coffee.</li> +<li>Fruits.</li> +<li>Mottos.</li> +</ul> +<br> +<p style='text-align: center;'><b>GENERAL GRANT'S BIRTHDAY +DINNER.</b></p> +<ul> +<li>Clams.</li> +<li>Accompanied by: Haute Sauterne.</li> +</ul> +<p style='text-align: center;'><b>POTAGES.</b></p> +<ul> +<li>Consommé Imperatrice</li> +<li>Bisque de Crabes.</li> +<li>Accompanied by: Amontillado.</li> +</ul> +<p style='text-align: center;'><b>VARIES HORS D'OEUVRE +VARIES.</b></p> +<ul> +<li>Bouchées á la Régence.</li> +</ul> +<p style='text-align: center;'><b>POISSON.</b></p> +<ul> +<li>Fruites de riviere Hollandaise vert pré.</li> +<li>Pommes de terre á la Parisienne.</li> +<li>Coucombres.</li> +<li>Accompanied by: Johannisberger.</li> +</ul> +<p style='text-align: center;'><b>RELEVÉ.</b></p> +<ul> +<li>Filet de Boeuf á la Bernardi.</li> +<li>Accompanied by: Ernest Jeroy.</li> +</ul> +<p style='text-align: center;'><b>ENTREES.</b></p> +<ul> +<li>Ailes de Poulets á la Perigord.</li> +<li>Petits Pois au Beune.</li> +<li>Caisses de ris de Vean á l'Italienne.</li> +<li>Haricots verts.</li> +<li>Asperges, sauce Crême.</li> +<li>Sorbet Fantaisie.</li> +</ul> +<p style='text-align: center;'><b>RÔTI.</b></p> +<ul> +<li>Squabs.</li> +<li>Salade de Laitue.</li> +<li>Accompanied by: Nuits.</li> +</ul> +<p style='text-align: center;'><b>ENTREMETS SUCRES.</b></p> +<ul> +<li>Croute aux Mille Fruits.</li> +<li>Cornets á la Chantilly.</li> +<li>Gelée á la Prunelle.</li> +</ul> +<p style='text-align: center;'><b>PIECES MONTEES.</b></p> +<ul> +<li>Glace Varietees.</li> +<li>Fruits.</li> +<li>Petits Fours.</li> +<li>Café.</li> +</ul> +<br> +<span class='pagenum'>[Pg 505]</span><a name='Page_505' id= +"Page_505"></a> +<p style='text-align: center;'><b>MENU FOR 4 COVERS.</b></p> +<ul> +<li>Huitres en Coquille.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Potage Julienne aux Quenelles.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Paupiettes de Turbots á la Joinville.</li> +<li>Cucumbers.</li> +<li>Pommes d'Auphine.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Filets Mignons á la Provencale.</li> +<li>Larded Sweetbread á la Meissoniére.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Punch au Kirsh.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Quails Bardés sur Cronstade.</li> +<li>Lettuce Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>German Asparagus.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Plombieré aux Fraises.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Fruits.</li> +<li>Café.</li> +<li>Fromage.</li> +</ul> +<br> +<p style='text-align: center;'><b>MENU FOR 6 COVERS.</b></p> +<ul> +<li>Huitres en Coquilles.</li> +<li>Accompanied by: Sauterne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Purée St. Germain.</li> +<li>Consommé Paté d'Italie.</li> +<li>Accompanied by: Amontillado.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Broiled Blue Fish, Maitre d'Hotel.</li> +<li>Cucumbers.</li> +<li>Pommes Duchesse.</li> +<li>Accompanied by: Hochheimer.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Small Tenderloin Sautés, Marrow Sauce.</li> +<li>Lamb Chops á la Marechale.</li> +<li>Accompanied by: Moet & Chandon.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Croutes aux Champignons á la Parisienne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Sorbet Venetienne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Squabs with Water-cresses.</li> +<li>Accompanied by: Chateau Latour.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Lettuce and Tomato Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Artichauts, Sauce Hollandaise.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Crême Bavaroise au Chocolat.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Fruits.</li> +<li>Café.</li> +<li>Fromage.</li> +</ul> +<br> +<p style='text-align: center;'><b>MENU FOR 8 COVERS.</b></p> +<ul> +<li>Huitres en Coquille.</li> +<li>Accompanied by: Haute Sauterne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Bisque of Lobster.</li> +<li>Lamb Broth with Vegetables.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Radishes.</li> +<li>Olives.</li> +<li>Accompanied by: Amontillado.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Timbales á l'Ecossaise.</li> +<li>Bass á la Régence.</li> +<li>Accompanied by: Rauenthaler Berg.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Potatoes Windsor.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Filet of Beef Larded á la Parisienne.</li> +<li>Saddle of Mutton, Currant Jelly.</li> +<li>Accompanied by: Ernest Jeroy.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Sweetbreads á la Pompadour.</li> +<li>Terrapin á la Maryland.</li> +<li>Accompanied by: Chateau Latour.</li> +<li>Cauliflower au Gratin.</li> +<li>Celery au Jus.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Punch Maraschino.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Canvas Back Duck.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Lettuce Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Soufflé á l'Orange.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Fruits.</li> +<li>Café.</li> +<li>Fromage.</li> +</ul> +<br> +<span class='pagenum'>[Pg 506]</span><a name='Page_506' id= +"Page_506"></a> +<p style='text-align: center;'><b>MENU FOR 10 COVERS.</b></p> +<ul> +<li>Consommé de Volaille.</li> +<li>Accompanied by: Haute Sauterne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Huitres á la Poulette.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Radishes.</li> +<li>Olives.</li> +<li>Bouchées á la Bohemienne.</li> +<li>Accompanied by: Johannisberger.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Truites Saumoné au Beurre de Montpellier.</li> +<li>Tartelette Potatoes.</li> +<li>Cucumbers.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Filets Mignon de Boeuf á la Trianon.</li> +<li>Cotelettes de Pigeon, Marechale.</li> +<li>Accompanied by: Moet & Chandon.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Petits Pois Garnis de Fleurous.</li> +<li>Artichauts á la Barigoule.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Punch Romaine.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Bécassines au Cresson.</li> +<li>Accompanied by: Chas. de Vougert.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Lettuce Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Pouding Nesselrode.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Fruits.</li> +<li>Café.</li> +<li>Fromage.</li> +</ul> +<br> +<p style='text-align: center;'><b>MENU FOR 12 COVERS.</b></p> +<ul> +<li>Little Neck Clams.</li> +<li>Accompanied by: Haute Sauterne.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Cream of Asparagus.</li> +<li>Consommé Royal.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Radishes.</li> +<li>Olives.</li> +<li>Accompanied by: Amontillado.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Caviar sur Toast.</li> +<li>Pompano Maitre d'Hotel.</li> +<li>Bass á la Régence.</li> +<li>Pommes Parisienne.</li> +<li>Accompanied by: Moselbluemchen.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Cotelettes d'Agneau á la Purée de +Cólen.</li> +<li>Filet of Boeuf á la Pocahontas.</li> +<li>Accompanied by: Moet & Chandon.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Tarrapin á la Richelieu.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Sorbet Dunderberg.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Canvas Back Ducks.</li> +<li>Accompanied by: Nuits.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Celery Mayonnaise.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Artichauts Bottoms.</li> +<li>French Peas.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Omelette Célestine.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Fruits.</li> +<li>Café.</li> +<li>Fromage.</li> +</ul> +<br> +<p style='text-align: center;'><b>MENU FOR 24 COVERS.</b></p> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Huitres.</li> +</ul> +<p style='text-align: center;'><b>POTAGES.</b></p> +<ul> +<li>Consommé Francatelli.</li> +<li>Bisque d'Ecrevisses.</li> +</ul> +<p style='text-align: center;'><b>HORS D'OEUVRE.</b></p> +<ul> +<li>Timbales á la Reyniére.</li> +</ul> +<p style='text-align: center;'><b>POISSON.</b></p> +<ul> +<li>Filet Turbot Portugaise.</li> +<li>Pommes de terre Parisienne.</li> +<li>Celery Mayonnaise.</li> +</ul> +<p style='text-align: center;'><b>RELEVÉ.</b></p> +<ul> +<li>Selle d'Agneau á la Colbert.</li> +<li>Haricots verts.</li> +</ul> +<p style='text-align: center;'><b>ENTREES.</b></p> +<ul> +<li>Ailes de Poulets á la Hongroise.</li> +<li>Cépes á la Bordelaise.</li> +<li>Asperges Sauce Crême.</li> +<li>Sorbet á la Prunelle.</li> +</ul> +<p style='text-align: center;'><b>RÔTI.</b></p> +<ul> +<li>Faisan rotes Franqué de Cailles.</li> +</ul> +<p style='text-align: center;'><b>ENTREMETS DE DOUCEUR.</b></p> +<ul> +<li>Croutes aux Ananas.</li> +<li>Glaces Fantaisies.</li> +<li>Fruits.</li> +<li>Café.</li> +<li>Petits Fours.</li> +</ul> +<br> +<p style='text-align: center;'><b>BUFFET FOR 1,000 PEOPLE.</b></p> +<p style='text-align: center;'><b>COLD SERVICE.</b></p> +<ul> +<li>Consommé on Tasse.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Sandwiches.</li> +<li>Caviar on Toast.</li> +<li>Radishes.</li> +<li>Celery.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Cold Salmon Mayonnaise.</li> +<li>Lobster and Shrimp Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Westphalia Ham á la Gelée.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Boned Turkey.</li> +<li>Galautine of Faison.</li> +<li>Cold Game in Season.</li> +<li>Mayonnaise of Chicken.</li> +<li>Cold Turkey.</li> +<li>Fillet of Beef.</li> +<li>Game Pig.</li> +<li>Saddle of Venison, Currant Jelly.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Russian Salad.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Neapolitaine Ice-cream.</li> +<li>Water Ices.</li> +<li>Nesselrode Puddings.</li> +<li>Claret and Champagne Jellies.</li> +<li>Biscuits Glacée.</li> +<li>Charlotte Glacée.</li> +</ul> +<p style='text-align: center;'>* * *</p> +<ul> +<li>Assorted Cakes.</li> +<li>Assorted Candies.</li> +<li>Tea.</li> +<li>Coffee.</li> +<li>Lemonade.</li> +</ul> +<span class='pagenum'>[Pg 507]</span><a name='Page_507' id= +"Page_507"></a> +<hr style='width: 65%;'> +<a name='MANAGEMENT_AND_DIRECTION' id= +"MANAGEMENT_AND_DIRECTION"></a> +<h2>MANAGEMENT AND DIRECTION<br> +OF<br> +DINNERS AND RECEPTIONS<br> +ON<br> +STATE OCCASIONS AT THE WHITE HOUSE.</h2> +<p>Etiquette as observed in European courts is not known at the +White House.</p> +<p>The President's Secretary issues invitations by direction of the +President to the distinguished guests.</p> +<p>The Usher in charge of the cloak-room hands to the gentleman on +arrival an envelope containing a diagram of the table (as cut +shows), whereon the name and seat of the respective guest and the +lady he is to escort to dinner are marked.</p> +<center><img src='images/507.png' width='400' height='232' alt='' +title=''></center> +<p>A card corresponding with his name is placed on the napkin +belonging to the cover of the seat he will occupy.</p> +<p>The President's seat is in the middle of the table. The most +distinguished guests sit on his right and left. If their wives are +present they will occupy these seats, and the gentlemen will be +seated next to the President's wife whose seat is directly opposite +the President.</p> +<span class='pagenum'>[Pg 508]</span><a name='Page_508' id= +"Page_508"></a> +<p>Official dinners all over the world are always served after the +French fashion, and are divided into three distinct parts. Two of +them are served from the kitchen, and the third from the +pantry.</p> +<p>The first part of the dinner served French style includes from +oysters on the shell to the sherbets.</p> +<p>The second service continues to the sweet dishes.</p> +<p>The third includes ice, cakes, fruits, cheeses, which are all +understood as desserts, and are dressed in the pantry.</p> +<p>All principal dishes which are artistically decorated are shown +to the President first, then are carried around the table before +being carved by the Steward in the pantry.</p> +<p>Fancy folding of the napkins is considered out of fashion; plain +square folded, so as to show monogram in the middle, is much +preferred.</p> +<p>The following diagram will illustrate the arrangement of the +glasses on the table. (See diagram.)</p> +<center><img src='images/508.png' width='400' height='358' alt= +'DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.' title= +''></center> +<h3>DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.</h3> +<ul> +<li>A—Plate.</li> +<li>I—Glass for Sauterne.</li> +<li>II—Glass for Sherry.</li> +<li>III—Glass for Rhine Wine.</li> +<li>IV—Glass for Water.</li> +<li>V—Glass for Champagne.</li> +<li>VI—Glass for Burgundy.</li> +</ul> +<br> +<p>Flower decorations on the table are to be in flat designs, so as +not to obscure the view of the guests.</p> +<span class='pagenum'>[Pg 509]</span><a name='Page_509' id= +"Page_509"></a> +<p>Corsage boquets for ladies consist of not more than eight large +roses tied together by silk ribbon, with the name of the lady +stamped on in gold letters.</p> +<p>Gentlemen's bouttonieres consist only of one rosebud.</p> +<p>Boquets for ladies are to be placed on the right side; for +gentlemen, on the napkin next to card bearing his name.</p> +<p>Printed menus are never used on any official occasion.</p> +<p>The private dinners menus are either printed or written on a +plain card and placed on each cover.</p> +<p>Liquors, cordials, cigars are served on a separate table after +the ladies have retired to the parlor.</p> +<center><img src='images/509.png' width='250' height='109' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 510]</span><a name='Page_510' id= +"Page_510"></a> +<hr style='width: 65%;'> +<a name='FOR_THE_SICK' id="FOR_THE_SICK"></a> +<h2><b>FOR THE SICK.</b></h2> +<br> +<p>Dishes for invalids should be served in the daintiest and most +attractive way; never send more than a supply for one meal; the +same dish too frequently set before an invalid often causes a +distaste, when perhaps a change would tempt the appetite.</p> +<p>When preparing dishes where milk is used, the condition of the +patient should be considered. Long cooking hardens the albumen and +makes the milk very constipating; then, if the patient should be +already constipated, care should be taken not to heat the milk +above the boiling point.</p> +<p>The seasoning of food for the sick should be varied according to +the condition of the patient; one recovering from illness can +partake of a little piece of roast mutton, chicken, rabbit, game, +fish, simply dressed, and simple puddings are all light food and +easily digested. A mutton chop, nicely cut, trimmed and broiled, is +a dish that is often inviting to an invalid. As a rule, an invalid +will be more likely to enjoy any preparation sent to him if it is +served in small delicate pieces. As there are so many small, dainty +dishes that can be made for this purpose, it seems useless to try +to give more than a small variety of them. Pudding can be made of +prepared barley, or tapioca, well soaked before boiling, with an +egg added, and a change can be made of light puddings by mixing up +some stewed fruit with the puddings before baking; a bread pudding +from stale bread crumbs, and a tiny cup-custard, boiled in a small +basin or cup; also various drinks, such as milk punch, wine, whey, +apple-toddy, and various other nourishing drinks.</p> +<br> +<p><b>BEEFSTEAK AND MUTTON CHOPS.</b></p> +<p>Select the tenderest cuts and broil over a clear, hot fire. Let +the steak be rare, the chops well done. Salt and pepper, lay +between two <span class='pagenum'>[Pg 511]</span><a name='Page_511' +id="Page_511"></a><i>hot</i> plates three minutes and serve to your +patient. If he is very weak do not let him swallow anything except +the juice, when he has chewed the meat well. The essence of rare +beef, roasted or broiled, thus expressed, is considered by some +physicians to be more strengthening than beef tea prepared in the +usual manner.</p> +<br> +<p><b>BEEF TEA.</b></p> +<p>One pound of <i>lean</i> beef, cut into small pieces. Put into a +glass canning jar, without a drop of water, cover tightly and set +in a pot of cold water. Heat gradually to a boil and continue this +steadily for three or four hours, until the meat is like white rags +and the juice all drawn out. Season with salt to taste and, when +cold, skim.</p> +<br> +<p><b>VEAL OR MUTTON BROTH.</b></p> +<p>Take a scrag-end of mutton (two pounds), put it in a saucepan +with two quarts of cold water and an ounce of pearl barley or rice. +When it is coming to a boil, skim it well, then add half a +teaspoonful of salt; let it boil until half reduced, then strain it +and take off all the fat and it is ready for use. This is excellent +for an invalid. If vegetables are liked in this broth, take one +turnip, one carrot and one onion, cut them in shreds and boil them +in the broth half an hour. In that case, the barley may be served +with the vegetables in broth.</p> +<br> +<p><b>CHICKEN BROTH.</b></p> +<p>Make the same as mutton or beef broth. Boil the chicken slowly, +putting on just enough water to cover it well, watching it closely +that it does not boil down too much. When the chicken is tender, +season with salt and a very little pepper. The yolk of an egg +beaten light and added, is very nourishing.</p> +<br> +<p><b>OATMEAL GRUEL.</b></p> +<p>Put four tablespoonfuls of the best grits (oatmeal coarsely +ground) into a pint of boiling water. Let it boil gently, and stir +it often, till it becomes as thick as you wish it. Then strain it, +and add to it while warm, butter, wine, nutmeg, or whatever is +thought proper to flavor it. Salt to taste.</p> +<p>If you make a gruel of fine oatmeal, sift it, mix it first to a +thick batter with a little cold water, and then put it into the +saucepan of <span class='pagenum'>[Pg 512]</span><a name='Page_512' +id="Page_512"></a>boiling water. Stir it all the time it is +boiling, lifting the spoon gently up and down, and letting the +gruel fall slowly back again into the pan.</p> +<br> +<p><b>CORN MEAL GRUEL.</b></p> +<p>Two tablespoonfuls of fine Indian meal, mixed smooth with cold +water, and a saltspoonful of salt; add one quart of boiling water +and cook twenty minutes. Stir it frequently, and if it becomes too +thick use boiling water to thin it. If the stomach is not too weak, +a tablespoonful of cream may be used to cool it. Some like it +sweetened and others like it plain. For very sick persons, let it +settle, pour off the top, and give without other seasoning. For +convalescents, toast a piece of bread as nicely as possible, and +put it in the gruel with a tablespoonful of nice sweet cream and a +little ginger and sugar. This should be used only when a laxative +is allowed.</p> +<br> +<p><b>EGG GRUEL.</b></p> +<p>Beat the yolk of an egg with one tablespoonful of sugar; pour +one teacupful of boiling water on it, add the white of an egg, +beaten to a froth, with any seasoning or spice desired. Take +warm.</p> +<br> +<p><b>MILK PORRIDGE.</b></p> +<p>The same as arrowroot, excepting it should be all milk, and +thickened with a scant tablespoonful of sifted flour; let it boil +five minutes, stirring it constantly, add a little cold milk, give +it one boil up, and it is ready for use.</p> +<br> +<p><b>ARROWROOT MILK PORRIDGE.</b></p> +<p>One large cupful of fresh milk, new if you can get it, one +cupful of boiling water, one teaspoonful of arrowroot, wet to a +paste with sold water, two teaspoonfuls of white sugar, a pinch of +salt. Put the sugar into the milk, the salt into the boiling water, +which should be poured into a farina kettle. Add the wet arrowroot +and boil, stirring constantly until it is clear; put in the milk +and cook ten minutes, stirring often. Give while warm, adding hot +milk should it be thicker than gruel.</p> +<br> +<p><b>ARROWROOT BLANC MANGE.</b></p> +<p>One large cupful of boiling milk, one even tablespoonful of +arrowroot rubbed to a paste with cold water, two teaspoonfuls of +white <span class='pagenum'>[Pg 513]</span><a name='Page_513' id= +"Page_513"></a>sugar, a pinch of salt, flavor with rose-water. +Proceed as in the foregoing recipes, boiling and stirring eight +minutes. Turn into a wet mold, and, when firm, serve with cream and +powdered sugar.</p> +<br> +<p><b>TAPIOCA JELLY.</b></p> +<p>Soak a cupful of tapioca in a quart of cold water after washing +it thoroughly two or three times; after soaking three or four +hours, simmer it in a stewpan until it becomes quite clear, +stirring often; add the juice of a lemon, and a little of the +grated peel, also a pinch of salt. Sweeten to taste. Wine can be +substituted for lemon, if liked.</p> +<br> +<p><b>SLIPPERY-ELM BARK TEA.</b></p> +<p>Break the bark into bits, pour boiling water over it, cover and +let it infuse until cold. Sweeten, ice, and take for summer +disorders, or add lemon juice and drink for a bad cold.</p> +<br> +<p><b>FLAX-SEED TEA.</b></p> +<p>Upon an ounce of unbruised flax-seed and a little pulverized +liquorice-root pour a pint of boiling (soft or rain) water, and +place the vessel containing these ingredients near, but not on, the +fire for four hours. Strain through a linen cloth. Make it fresh +every day. An excellent drink in fever accompanied by a cough.</p> +<br> +<p><b>FLAX-SEED LEMONADE.</b></p> +<p>To a large tablespoonful of flax-seed, allow a tumbler and a +half of cold water. Boil them together till the liquid becomes very +sticky. Then strain it hot over a quarter of a pound of pulverized +sugar, and an ounce of pulverized gum arabic. Stir it till quite +dissolved, and squeeze into it the juice of a lemon.</p> +<p>This mixture has frequently been found an efficacious remedy for +a cold, taking a wine-glass of it as often as the cough is +troublesome.</p> +<br> +<p><b>TAMARIND WATER.</b></p> +<p>Put tamarinds into a pitcher or tumbler till it is one-third +full, then fill up with cold water, cover it, and let it infuse for +a quarter of an hour or more.</p> +<p>Currant jelly or cranberry juice mixed with water makes a +pleasant drink for an invalid.</p> +<br> +<span class='pagenum'>[Pg 514]</span><a name='Page_514' id= +"Page_514"></a> +<p><b>SAGO JELLY.</b></p> +<p>Made the same as tapioca. If seasoning is not advisable the sago +may be boiled in milk, instead of water, and eaten plain.</p> +<p>Rice jelly made the same, using only half as much rice as +sago.</p> +<br> +<p><b>ARROWROOT WINE JELLY.</b></p> +<p>One cupful of boiling water, one scant tablespoonful of +arrowroot, mixed with a little cold water, one tablespoonful of +sugar, a pinch of salt, one tablespoonful of brandy, or three +tablespoonfuls of wine. Excellent for a sick person without +fever.</p> +<br> +<p><b>HOMINY.</b></p> +<p>Put to soak one pint of hominy in two and one-half pints of +boiling water over night, in a tin vessel with a tight cover; in +the morning add one-half pint of sweet milk and a little salt. +Place on a brisk fire, in a kettle of boiling water, the tin vessel +containing the hominy; let boil one-half hour.</p> +<p>Cracked wheat, oatmeal, mush, are all good food for the +sick.</p> +<br> +<p><b>CHICKEN JELLY.</b></p> +<p>Cook a chicken in enough water to little more than cover it; let +it stew gently until the meat drops from the bones, and the broth +is reduced to about a pint; season it to taste, with a little salt +and pepper. Strain and press, first through a colander, then +through a coarse cloth. Set it over the fire again and cook a few +minutes longer. Turn it into an earthen vegetable dish to harden; +set it on the ice in the refrigerator. Eat cold in slices. Nice +made into sandwiches, with <i>thin</i> slices of bread, lightly +spread with butter.</p> +<br> +<p><b>BOILED RICE.</b></p> +<p>Boil half a cupful of rice in just enough water to cover it, +with half a teaspoonful of salt; when the water has boiled nearly +out and the rice begins to look soft and dry, turn over it a cupful +of milk and let it simmer until the rice is done and nearly dry; +take from the fire and beat in a well-beaten egg. Eat it warm with +cream and sugar. Flavor to taste.</p> +<br> +<span class='pagenum'>[Pg 515]</span><a name='Page_515' id= +"Page_515"></a> +<p><b>CUP PUDDING.</b></p> +<p>Take one tablespoonful of flour, one egg, mix with cold milk and +a pinch of salt to a batter. Boil fifteen minutes in a buttered +cup. Eat with sauce, fruit or plain sugar.</p> +<br> +<p><b>TAPIOCA CUP PUDDING.</b></p> +<p>This is very light and delicate for invalids. An even +tablespoonful of tapioca, soaked for two hours in nearly a cup of +new milk; stir into this the yolk of a fresh egg; a little sugar, a +grain of salt, and bake it in a cup for fifteen minutes. A little +jelly may be eaten with it.</p> +<br> +<p><b>BAKED APPLES.</b></p> +<p>Get nice fruit, a little tart and juicy, but not sour; clean +them nicely, and bake in a moderate oven—regulated so as to +have them done in about an hour; when the skin cracks and the pulp +breaks through in every direction they are done and ready to take +out. Serve with white sugar sprinkled over them.</p> +<br> +<p><b>SOFT TOAST.</b></p> +<p>Toast well, but not too brown, two thin slices of stale bread; +put them on a warm plate, sprinkle with a pinch of salt, and pour +upon them some boiling water; quickly cover with another dish of +the same size, and drain off the water. Put a very small bit of +butter on the toast and serve at once while hot.</p> +<br> +<p><b>IRISH MOSS BLANC MANGE.</b></p> +<p>A small handful of moss (to be purchased at any drug store), +wash it very carefully, and put it in one quart of milk on the +fire. Let the milk simmer for about twenty minutes, or until the +moss begins to dissolve. Then remove from the fire and strain +through a fine sieve. Add two tablespoonfuls of sugar and half a +teaspoonful of vanilla flavoring. Put away to harden in cups or +molds, and serve with sugar and cream.</p> +<p>A delicate dish for an invalid.</p> +<br> +<p><b>EGG TOAST.</b></p> +<p>Brown a slice of bread nicely over the coals, dip it in hot +water slightly salted, butter it, and lay on the top an egg that +has been <span class='pagenum'>[Pg 516]</span><a name='Page_516' +id="Page_516"></a>broken into boiling water, and cooked until the +white has hardened; season the egg with a bit of butter and a crumb +of salt.</p> +<p>The best way to cook eggs for an invalid is to drop them, or +else pour boiling water over the egg in the shell and let it stand +for a few minutes on the back of the stove.</p> +<br> +<p><b>OYSTER TOAST.</b></p> +<p>Make a nice slice of dry toast, butter it and lay it on a hot +dish. Put six oysters, half a teacupful of their own liquor, and +half a cupful of milk, into a tin cup or basin, and boil one +minute. Season with a little butter, pepper and salt, then pour +over the toast and serve.</p> +<br> +<p><b>MULLED JELLY.</b></p> +<p>Take one tablespoonful of currant or grape jelly, beat with it +the white of one egg and a teaspoonful of sugar; pour on it a +teacupful of boiling water, and break in a slice of dry toast or +two crackers.</p> +<br> +<p><b>CUP CUSTARD.</b></p> +<p>Break into a coffeecup an egg, put in two teaspoonfuls of sugar, +beat it up thoroughly, a pinch of salt and a pinch of grated +nutmeg; fill up the cup with good sweet milk, turn it into another +cup, well buttered, and set it in a pan of boiling water, reaching +nearly to the top of the cup. Set in the oven, and when the custard +is set, it is done. Eat cold.</p> +<br> +<p><b>CLAM BROTH.</b></p> +<p>Select twelve small, hard-shell clams, drain them and chop them +fine; add half a pint of clam juice or hot water, a pinch of +cayenne, and a walnut of butter; simmer thirty minutes, add a gill +of boiled milk, strain, and serve. This is an excellent broth for +weak stomachs.</p> +<br> +<p><b>MILK OR CREAM CODFISH.</b></p> +<p>This dish will often relish when a person is recovering from +sickness, when nothing else would. Pick up a large tablespoonful of +salt codfish very fine, freshen it considerably by placing it over +the fire in a basin, covering it with cold water as it comes to a +boil; turn off the water and freshen again if very salt, then turn +off the water until dry, and pour over half a cupful of milk or +thin cream, add a <span class='pagenum'>[Pg 517]</span><a name= +'Page_517' id="Page_517"></a>bit of butter, a sprinkle of pepper, +and a thickening made of one teaspoonful of flour or cornstarch, +wet up with a little milk; when this boils up, turn over a slice of +dipped toast.</p> +<br> +<p><b>CRACKER PANADA.</b></p> +<p>Break in pieces three or four hard crackers that are baked quite +brown, and let them boil fifteen minutes in one quart of water; +then remove from the fire, let them stand three or four minutes, +strain off the liquor through a fine wire sieve, and season it with +sugar.</p> +<p>This is a nourishing beverage for infants that are teething, and +with the addition of a little wine and nutmeg, is often prescribed +for invalids recovering from a fever.</p> +<br> +<p><b>BREAD PANADA.</b></p> +<p>Put three gills of water and one tablespoonful of white sugar on +the fire, and just before it boils add two tablespoonfuls of the +crumbs of stale white bread, stir it well, and let it boil three or +four minutes, then add one glass of white wine, a grated lemon and +a little nutmeg; let it boil up once, then remove it from the fire, +and keep it closely covered until it is wanted for use.</p> +<br> +<p><b>SLIPPERY-ELM TEA.</b></p> +<p>Put a teaspoonful of powdered slippery-elm into a tumbler, pour +cold water upon it, and season with lemon and sugar.</p> +<br> +<p><b>TOAST WATER, OR CRUST COFFEE.</b></p> +<p>Take stale pieces of crusts of bread, the end pieces of the +loaf, toast them a nice, dark brown, care to be taken that they do +not burn in the least, as that affects the flavor. Put the browned +crusts into a large milk pitcher, and pour enough boiling water +over to cover them; cover the pitcher closely, and let steep until +cold. Strain, and sweeten to taste; put a piece of ice in each +glass.</p> +<p>This is also good, drank warm with cream and sugar, similar to +coffee.</p> +<br> +<p><b>PLAIN MILK TOAST.</b></p> +<p>Cut a thin slice from a loaf of stale bread, toast it very +quickly, sprinkle a little salt over it, and pour upon it three +tablespoonfuls of boiling milk or cream. Crackers split and toasted +in this manner, are often very grateful to an invalid.</p> +<br> +<span class='pagenum'>[Pg 518]</span><a name='Page_518' id= +"Page_518"></a> +<p><b>LINSEED TEA.</b></p> +<p>Put one tablespoonful of linseed into a stewpan with half a pint +of cold water; place the stewpan over a moderate fire, and when the +water is quite warm, pour it off, and add to the linseed half a +pint of fresh cold water, then let the whole boil three or four +minutes; season it with lemon and sugar.</p> +<br> +<p><b>POWDERS FOR CHILDREN.</b></p> +<p>A very excellent carminative powder for flatulent infants may be +kept in the house, and employed with advantage whenever the child +is in pain or griped, dropping five grains of oil of anise-seed and +two of peppermint on half an ounce of lump sugar, and rubbing it in +a mortar, with a drachm of magnesia, into a fine powder. A small +quantity of this may be given in a little water at any time, and +always with benefit.</p> +<br> +<p><b>FOR CHILDREN TEETHING.</b></p> +<p>Tie a quarter of a pound of wheat flour in a thick cloth and +boil it in one quart of water for three hours; then remove the +cloth and expose the flour to the air or heat until it is hard and +dry; grate from it, when wanted, one tablespoonful, which put into +half a pint of new milk, and stir over the fire until it comes to a +boil, when add a pinch of salt and a tablespoonful of cold water +and serve. This gruel is excellent for children afflicted with +summer complaint.</p> +<p>Or brown a tablespoonful of flour in the oven or on top of the +stove on a baking tin; feed a few pinches at a time to a child and +it will often check a diarrhoea. The tincture of "kino"—of +which from ten to thirty drops, mixed with a little sugar and water +in a spoon, and given every two or three hours, is very efficacious +and harmless—can be procured at almost any druggist's. +Tablespoon doses of pure cider vinegar and a pinch of salt, has +cured when all else failed.</p> +<br> +<p><b>BLACKBERRY CORDIAL.</b></p> +<p>This recipe may be found under the head of COFFEE, TEA, +BEVERAGES. It will be found an excellent medicine for children +teething, and summer diseases.</p> +<br> +<span class='pagenum'>[Pg 519]</span><a name='Page_519' id= +"Page_519"></a> +<p><b>ACID DRINKS.</b></p> +<p>1. Peel thirty large Malaga grapes, and pour half a pint of +boiling water upon them; cover them closely and let them steep +until the water is cold.</p> +<p>2. Pour half a pint of boiling water upon one tablespoonful of +currant jelly, and stir until the jelly is dissolved.</p> +<p>3. Cranberries and barberries may be used in the same way to +make very refreshing acid drinks for persons recovering from +fevers.</p> +<br> +<p><b>DRAUGHTS FOR THE FEET.</b></p> +<p>Take a large leaf from the horse-radish plant, and cut out the +hard fibres that run through the leaf; place it on a hot shovel for +a moment to soften it, fold it, and fasten it closely in the hollow +of the foot by a cloth bandage.</p> +<p>Burdock leaves, cabbage leaves, and mullein leaves, are used in +the same manner, to alleviate pain and promote perspiration.</p> +<p>Garlics are also made for draughts by pounding them, placing +them on a hot tin plate for a moment to sweat them, and binding +them closely to the hollow of the foot by a cloth bandage.</p> +<p>Draughts of onions, for infants, are made by roasting onions in +hot ashes, and, when they are quite soft, peeling off the outside, +mashing them, and applying them on a cloth as usual.</p> +<br> +<p><b>POULTICES.</b></p> +<p><i>A Bread and Milk Poultice.</i>—Put a tablespoonful of +the crumbs of stale bread into a gill of milk, and give the whole +one boil up. Or, take stale bread crumbs, pour over them boiling +water and boil till soft, stirring well; take from the fire and +gradually stir in a little glycerine or sweet oil, so as to render +the poultice pliable when applied.</p> +<p><i>A Hop Poultice.</i>—Boil one handful of dried hops in +half a pint of water, until the half pint is reduced to a gill, +then stir into it enough Indian meal to thicken it.</p> +<p><i>A Mustard Poultice.</i>—Into one gill of boiling water +stir one tablespoonful of Indian meal; spread the paste thus made +upon a cloth and spread over the paste one teaspoonful of mustard +flour. If you wish a mild poultice, use a teaspoonful of mustard as +it is prepared for the table, instead of the mustard flour.</p> +<span class='pagenum'>[Pg 520]</span><a name='Page_520' id= +"Page_520"></a> +<p>Equal parts of ground mustard and flour made into a paste with +warm water, and spread between two pieces of muslin, form the +indispensable mustard plaster.</p> +<p><i>A Ginger Poultice.</i>—This is made like a mustard +poultice, using ground ginger instead of mustard. A little vinegar +is sometimes added to each of these poultices.</p> +<p><i>A Stramonium Poultice.</i>—Stir one tablespoonful of +Indian meal into a gill of boiling water and add one tablespoonful +of bruised stramonium seeds.</p> +<p><i>Wormwood and Arnica</i> are sometimes applied in poultices. +Steep the herbs in half a pint of cold water and when all their +virtue is extracted stir in a little bran or rye meal to thicken +the liquid; the herbs must not be removed from the liquid.</p> +<p>This is a useful application for sprains and bruises.</p> +<p><i>Linseed Poultice.</i>—Take four ounces of powdered +linseed and gradually sprinkle it into a half pint of hot +water.</p> +<br> +<p><b>A REMEDY FOR BOILS.</b></p> +<p>An excellent remedy for boils is water of a temperature +agreeable to the feelings of the patient. Apply wet linen to the +part affected and frequently renew or moisten it. It is said to be +the most effectual remedy known. Take inwardly some good blood +purifier.</p> +<br> +<p><b>CURE FOR RINGWORMS.</b></p> +<p>Yellow dock, root or leaves, steeped in vinegar, will cure the +worst case of ringworm.</p> +<center><img src='images/520.png' width='120' height='64' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 521]</span><a name='Page_521' id= +"Page_521"></a> +<hr style='width: 65%;'> +<a name='HEALTH_SUGGESTIONS' id="HEALTH_SUGGESTIONS"></a> +<h2><b>HEALTH-SUGGESTIONS.</b></h2> +<br> +<p><b>HOW COLDS ARE CAUGHT.</b></p> +<p>A great many cannot see why it is they do not take a cold when +exposed to cold winds and rain. The fact is, and ought to be more +generally understood, that nearly every cold is contracted indoors, +and is not directly due to the cold outside, but to the heat +inside. A man will go to bed at night feeling as well as usual and +get up in the morning with a royal cold. He goes peeking around in +search of cracks and keyholes and tiny drafts. Weather-strips are +procured, and the house made as tight as a fruit can. In a few days +more the whole family have colds.</p> +<p>Let a man go home, tired or exhausted, eat a full supper of +starchy and vegetable food, occupy his mind intently for a while, +go to bed in a warm, close room, and if he doesn't have a cold in +the morning it will be a wonder. A drink of whisky or a glass or +two of beer before supper will facilitate matters very much.</p> +<p>People swallow more colds down their throats than they inhale or +receive from contact with the air, no matter how cold or chilly it +may be. Plain, light suppers are good to go to bed on, and are far +more conducive to refreshing sleep than a glass of beer or a dose +of chloral. In the estimation of a great many this statement is +rank heresy, but in the light of science, common sense and +experience it is gospel truth.</p> +<p>Pure air is strictly essential to maintain perfect health. If a +person is accustomed to sleeping with the windows open there is but +little danger of taking cold winter or summer. Persons that shut up +the windows to keep out the "night air" make a mistake, for at +night the only air we breathe is "night air," and we need good air +while asleep as much or even more than at any other time of day. +Ventilation can be accomplished by simply opening the window an +inch at the bottom and also at the top, thus letting the pure air +in, the bad air going <span class='pagenum'>[Pg 522]</span><a name= +'Page_522' id="Page_522"></a>outward at the top. Close, foul air +poisons the blood, brings on disease which often results in death; +this poisoning of the blood is only prevented by pure air, which +enters the lungs, becomes charged with <i>waste</i> particles, then +thrown out, and which are poisoning if taken back again. It is +estimated that a grown person corrupts <i>one gallon of pure air +every minute</i>, or twenty-five barrels full in a single night, in +breathing alone.</p> +<p>Clothes that have been worn through the day should be changed +for fresh or dry ones to sleep in. Three pints of moisture, filled +with the waste of the body, are given off every twenty-four hours, +and this is mostly absorbed by the clothing. Sunlight and exposure +to the air purifies the clothing of the poisons which nature is +trying to dispose of, and which would otherwise be brought again +into contact with the body.</p> +<p>Colds are often taken by extreme cold and heat, and a sudden +exposure to cold by passing from a heated room to the cold outside +air. Old and weak persons, especially, should avoid such extreme +change. In passing from warm crowded rooms to the cold air, the +mouth should be kept closed, and all the breathing done through the +nostrils only, that the cold air may be warmed before it reaches +the lungs, or else the sudden change will drive the blood from the +surface of the internal organs, often producing congestions.</p> +<p>Dr. B. I. Kendall writes that "<i>the temperature of the +body</i> should be evenly and properly maintained to secure perfect +health; and to accomplish this purpose requires great care and +caution at times. The human body is, so to speak, the most delicate +and intricate piece of machinery that could possibly be conceived +of, and to keep this in perfect order requires constant care. It is +a fixed law of nature that every violation thereof shall be +punished; and so we find that he who neglects to care for his body +by protecting it from sudden changes of weather, or draughts of +cold air upon unprotected parts of the body, suffers the penalty by +sickness, which may vary according to the exposure and the habits +of the person, which affect the result materially; for what would +be an easy day's work for a man who is accustomed to hard labor, +would be sufficient to excite the circulation to such an extent in +a person unaccustomed to work, that only slight exposure might +cause the death of the latter when over-heated in this way; while +the same exercise and exposure to the man accustomed to hard labor +might not <span class='pagenum'>[Pg 523]</span><a name='Page_523' +id="Page_523"></a>affect him. So, we say, be careful of your +bodies, for it is a duty you owe to yourselves, your friends, and +particularly to Him who created you. When your body is over-heated +and you are perspiring, be very careful about sitting down to 'cool +off,' as the custom of some is, by removing a part of the clothing +and sitting in a cool place, and perhaps where there is a draught +of air passing over your body. The proper way to 'cool off' when +over-heated is to put on more clothing, especially if you are in a +cool place; but never remove a part of the clothing you have +already on. If possible get near a fire where there is no wind +blowing, and <i>dry off</i> gradually, instead of cooling off +suddenly, which is always dangerous."</p> +<p>Many colds are taken from the feet being damp or wet. To keep +these extremities warm and dry is a great preventative against the +almost endless list of disorders which come from a "slight cold." +Many imagine if their feet are not thoroughly wet, there will be no +harm arising from mere dampness, not knowing that the least +dampness is absorbed into the sole, and is attracted nearer the +foot itself by its heat, and thus perspiration is dangerously +checked.</p> +<br> +<p><b>WATER.</b></p> +<p>All beings need drink as much as they need food, and it is just +as necessary to health as pure air; therefore the water should be +boiled or filtered before being drank. Rain-water filtered is +probably the best attainable. Boiling the water destroys the +vegetable and animal matter, and leaves the mineral matter +deposited on the bottom of the vessel containing it; therefore it +leaves it clear from poisonous substances.</p> +<br> +<p><b>REGULATION IN DIET.</b></p> +<p>The food we eat is a very important item, and one which it would +be difficult to arrange any rule for which would apply to all +persons under different circumstances. In health, it is safer to +eat by instinct rather than to follow any definite rules. While +there are many who have a scanty living, with a small variety of +food, there is a large number who have an abundance and a large +variety. The former class, in many cases, live miserable lives, +either to hoard up for miserly purposes the money which might make +them happy, or in some cases through poverty; while the latter +class, as a rule, have better health and have much more enjoyment +in this life, unless it be some <span class='pagenum'>[Pg +524]</span><a name='Page_524' id="Page_524"></a>who are gluttonous, +and make themselves miserable by abusing the blessings they should +enjoy. Avoid extremes in living too free or scanty; have a good +nourishing diet and a sufficient quantity, and it should always be +properly cooked; for if the cooking is poorly done, it affects not +only the nutritious qualities, but is not so easily digested, thus +making food, which is originally the best kind, of very little +value to us, and with very poor cooking it is sometimes a positive +injury.</p> +<p>It is very important that the food be taken with regularity at +the accustomed time. Be careful not to take too much drink during +any meal, but, if thirsty, drink water before meal time so that you +will not care for it until some time after eating, as it is a bad +plan to drink much either during or for a little time after the +meal is taken. It is a very bad plan to hurry in eating, because by +so doing the food is not properly masticated; it is better to be a +long time in eating and chew the food well.</p> +<div class='right'><i>Dr. B. I. Kendall, Enosburg Falls, +Vt.</i></div> +<br> +<p><b>HOW TO USE HOT WATER.</b></p> +<p>One of the simplest and most effectual means of relieving pain +is by the use of hot water, externally and internally, the +temperature varying according to the feelings of the patient. For +bruises, sprains, and similar accidental hurts, it should be +applied immediately, as hot as can be borne, by means of a cloth +dipped in the water and laid on the wounded part, or by immersion, +if convenient, and the treatment kept up until relief is obtained. +If applied at once, the use of hot water will generally prevent, +nearly, if not entirely, the bruised flesh from turning black. For +pains resulting from indigestion, and known as wind colic, etc., a +cupful of hot water, taken in sips, will often relieve at once. +When that is insufficient, a flannel folded in several thicknesses, +large enough to fully cover the painful place should be wrung out +of hot water and laid over the seat of the pain. It should be as +hot as the skin can bear without injury, and be renewed every ten +minutes or oftener, if it feels cool, until the pain is gone. The +remedy is simple, efficient, harmless, and within the reach of +every one; and should be more generally used than it is. If used +along with common sense, it might save many a doctor's bill, and +many a course of drug treatment as well.</p> +<br> +<span class='pagenum'>[Pg 525]</span><a name='Page_525' id= +"Page_525"></a> +<p><b>GROWING PAINS CURED.</b></p> +<p>Following in our mother's footsteps, we have been routed night +after night from our warm quarters, in the dead of winter, to +kindle fires and fill frosty kettles from water-pails thickly +crusted with ice, that we might get the writhing pedal extremities +of our little heir into a tub of water as quickly as possible. But +lately we have learned that all this work and exposure is needless. +We simply wring a towel from salted water—a bowl of it +standing in our sleeping room, ready for such an +emergency—wrap the limb in it from the ankle to knee, without +taking the child from his bed, and then swathe with dry flannels, +thick and warm, tucking the blankets about him a little closer, and +relief is sure.</p> +<div class='right'><i>Good Housekeeping.</i></div> +<br> +<p><b>HOW TO KEEP WELL.</b></p> +<p>Don't sleep in a draught.</p> +<p>Don't go to bed with cold feet.</p> +<p>Don't stand over hot-air registers.</p> +<p>Don't eat what you do not need, just to save it.</p> +<p>Don't try to get cool too quickly after exercising.</p> +<p>Don't sleep in a room without ventilation of some kind.</p> +<p>Don't stuff a cold lest you should be next obliged to starve a +fever.</p> +<p>Don't sit in a damp or chilly room without a fire.</p> +<p>Don't try to get along without flannel underclothing in +winter.</p> +<br> +<p><b>DIPHTHERIA.</b></p> +<p>A gargle of sulphur and water has been used with much success in +cases of diphtheria. Let the patient swallow a little of the +mixture. Or, when you discover that your throat is a little sore, +bind a strip of flannel around the throat, wet in camphor, and +gargle salt and vinegar occasionally.</p> +<br> +<p><b>COLDS AND HOARSENESS.</b></p> +<p>Borax has proved a most effective remedy in certain forms of +colds. In sudden hoarseness or loss of voice in public speakers or +singers, from colds, relief for an hour or so may be obtained by +slowly dissolving, and partially swallowing, a lump of borax the +size of a garden pea, or about three or four grains held in the +mouth for ten or fifteen minutes before speaking or singing. This +produces a <span class='pagenum'>[Pg 526]</span><a name='Page_526' +id="Page_526"></a>profuse secretion of saliva or "watering" of the +mouth and throat, just as wetting brings back the missing notes to +a flute when it is too dry.</p> +<p>A flannel dipped in boiling water and sprinkled with turpentine, +laid on chest as quickly as possible, will relieve the most severe +cold or hoarseness.</p> +<p>Another simple, pleasant remedy is furnished by beating up the +white of one egg, adding to it the juice of one lemon, and +sweetening with white sugar to taste. Take a teaspoonful from time +to time. It has been known to effectually cure the ailment.</p> +<p>Or bake a lemon or sour orange twenty minutes in a moderate +oven. When done, open at one end and take out the inside. Sweeten +with sugar or molasses. This is an excellent remedy for +hoarseness.</p> +<p>An old time and good way to relieve a cold is to go to bed and +stay there, <i>drinking nothing</i>, not even water, for +twenty-four hours, and eating as little as possible. Or go to bed, +put your feet in hot mustard and water, put a bran or oatmeal +poultice on the chest, take ten grains of Dover's powder, and an +hour afterwards a pint of hot gruel; in the morning, rub the body +all over with a coarse towel, and take a dose of aperient +medicine.</p> +<p>Violet, pennyroyal or boneset tea, is excellent to promote +perspiration in case of sudden chill. Care should be taken next day +not to get chilled by exposure to fresh out-door air.</p> +<br> +<p><b>MOLASSES POSSET.</b></p> +<p>This old-fashioned remedy for a cold is as effectual now as it +was in old times. Put into a saucepan a pint of the best West India +molasses, a teaspoonful of powdered white ginger and a quarter of a +pound of fresh butter. Set it over the fire and simmer it slowly +for half an hour, stirring it frequently. Do not let it come to a +boil. Then stir in the juice of two lemons, or two tablespoonfuls +of vinegar; cover the pan and let it stand by the fire five minutes +longer. This is good for a cold. Some of it may be taken warm at +once, and the remainder kept at hand for occasional use.</p> +<p>It is the preparation absurdly called by the common people +<i>stewed quaker</i>.</p> +<p>Half a pint of strained honey mixed cold with the juice of a +lemon and a tablespoonful of sweet oil, is another remedy for a +cold; a teaspoonful or two to be taken whenever the cough is +troublesome.</p> +<br> +<span class='pagenum'>[Pg 527]</span><a name='Page_527' id= +"Page_527"></a> +<p><b>COUGH SYRUP.</b></p> +<p>Syrup of squills four ounces, syrup of tolu four ounces, +tincture of bloodroot one and one-half ounces, camphorated tincture +of opium four ounces. Mix. Dose for an adult, one teaspoonful +repeated every two to four hours, or as often as necessary.</p> +<br> +<p><b>LEANNESS.</b></p> +<p>Is caused generally by lack of power in the digestive organs to +digest and assimilate the fat-producing elements of food. First +restore digestion, take plenty of sleep, drink all the water the +stomach will bear in the morning on rising, take moderate exercise +in the open air, eat oatmeal, cracked wheat, graham mush, baked +sweet apples, roasted and broiled beef, cultivate jolly people, and +bathe daily.</p> +<br> +<p><b>FOR TOOTHACHE.</b></p> +<p>The worst toothache, or neuralgia, coming from the teeth may be +speedily and delightfully ended by the application of a bit of +clean cotton saturated in a solution of ammonia to the defective +tooth. Sometimes the late sufferer is prompted to momentary +laughter by the application, but the pain will disappear.</p> +<p>Alum reduced to a powder, a teaspoonful of the powder and an +equal quantity of fine salt well mixed, applied to the gums by +dipping your moistened finger in the mixed powder; put some also in +the tooth, and keep rubbing the gums with it; it scarcely ever +fails to cure.</p> +<br> +<p><b>TO CURE A STING OF A BEE OR WASP.</b></p> +<p>Bind on common baking soda, dampened with water. Or mix common +earth with water to about the consistency of mud.</p> +<br> +<p><b>TO CURE EARACHE.</b></p> +<p>Take a bit of cotton batting, put on it a pinch of black pepper, +gather it up and tie it, dip it in sweet oil, and insert it in the +ear; put a flannel bandage over the head to keep it warm; it often +gives immediate relief.</p> +<p>Tobacco smoke, puffed into the ear, has often been +effectual.</p> +<p>Another remedy: Take equal parts of tincture of opium and +glycerine. Mix, and from a warm teaspoon drop two or three drops +into <span class='pagenum'>[Pg 528]</span><a name='Page_528' id= +"Page_528"></a>the ear, stop the ear tight with cotton, and repeat +every hour or two. If matter should form in the ear, make a suds +with castile soap and warm water, about 100° F., or a little +more than milk warm, and have some person inject it into the ear +while you hold that side of your head the lowest. If it does not +heal in due time, inject a little carbolic acid and water in the +proportion of one drachm of the acid to one pint of warm water each +time after using the suds.</p> +<br> +<p><b>CROUP.</b></p> +<p>Croup, it is said, can be cured in one minute, and the remedy is +simply alum and sugar. Take a knife or grater and shave off in +small particles about a teaspoonful of alum; then mix it with twice +its amount of sugar, to make it palatable, and administer it as +quickly as possible. Almost instantaneous relief will follow. +Turpentine is said to be an excellent remedy for croup. Saturate a +piece of flannel and apply it to the chest and throat, and take +inwardly three or four drops on a lump of sugar.</p> +<p><i>Another remedy.</i>—Give a teaspoonful of ipecacuanha +wine every few minutes, until free vomiting is excited.</p> +<p>Another recipe said to be most reliable: Take two ounces of the +wine of ipecac, hive syrup four ounces, tincture of bloodroot two +ounces. Mix it well.</p> +<p>Dose for a child one year old, five to ten drops; two years, +eight to twelve drops; three years, twelve to fifteen drops; four +years, fifteen to twenty drops; five years, twenty to twenty-five +drops, and older children in proportion to age. Repeat as often as +shall be necessary to procure relief. If it is thought best to +produce vomiting, repeat the dose every ten or fifteen minutes for +a few doses.</p> +<br> +<p><b>BURNS AND SCALDS.</b></p> +<p>A piece of cotton wadding, spread with butter or sweet oil, and +bound on the burn instantly, will draw out the pain without leaving +a scar; also a handful of flour, bound on instantly, will prevent +blistering. The object is to entirely exclude the air from the part +affected. Some use common baking-soda, dry or wet, often giving +instant relief, withdrawing the heat and pain. Another valuable +remedy is to beat the yellow of an egg into linseed oil, and apply +it with a feather on the injured part frequently. It will afford +ready relief and heals with <span class='pagenum'>[Pg +529]</span><a name='Page_529' id="Page_529"></a>great rapidity. +Some recommend the white part of the egg, which is very cooling and +soothing, and soon allays the smarting pain. It is the exposure of +the part coming in contact with the air that gives the extreme +discomfort experienced from ordinary afflictions of this kind, and +anything which excludes air and prevents inflammation is the thing +to be at once applied.</p> +<br> +<p><b>TO STOP THE FLOW OF BLOOD.</b></p> +<p>For a slight cut there is nothing better to control the +hemorrhage than common unglazed brown wrapping paper, such as is +used by marketmen and grocers; a piece to be bound over the wound. +A handful of flour bound on the cut. Cobwebs and brown sugar, +pressed on like lint. When the blood ceases to flow, apply arnica +or laudanum.</p> +<p>When an artery is cut the red blood spurts out at each +pulsation. Press the thumb firmly over the artery near the wound, +and on the side toward the heart. Press hard enough to stop the +bleeding, and wait till a physician comes. The wounded person is +often able to do this himself, if he has the requisite +knowledge.</p> +<br> +<p><b>GRAVEL.</b></p> +<p>Into a pint of water put two ounces of bicarbonate of soda. Take +two tablespoonfuls in the early forenoon, and the same toward +night; also drink freely of water through the day. Inflammation of +the kidneys has been successfully treated with large doses of +lime-water.</p> +<p>Persons troubled with kidney difficulty should abstain from +sugar and the things that are converted into sugar in digestion, +such as starchy food and sweet vegetables.</p> +<br> +<p><b>SORE THROAT.</b></p> +<p>Everybody has a cure for this trouble, but simple remedies +appear to be most effectual. Salt and water is used by many as a +gargle, but a little alum and honey dissolved in sage tea is +better. An application of cloths wrung out of hot water and applied +to the neck, changing as often as they begin to cool, has the most +potency for removing inflammation of anything we ever tried. It +should be kept up for a number of hours; during the evening is +usually the most convenient time for applying this remedy.</p> +<span class='pagenum'>[Pg 530]</span><a name='Page_530' id= +"Page_530"></a> +<p>Cut slices of salt pork or fat bacon, simmer a few minutes in +hot vinegar, and apply to throat as hot as possible. When this is +taken off as the throat is relieved, put around a bandage of soft +flannel. A gargle of equal parts of borax and alum, dissolved in +water, is also excellent. To be used frequently.</p> +<p>Camphorated oil is an excellent lotion for sore throat, sore +chest, aching limbs, etc. For a gargle for sore throat, put a pinch +of chlorate of potash in a glass of water. Gargle the throat with +it twice a day, or oftener, if necessary.</p> +<br> +<p><b>WHOOPING COUGH.</b></p> +<p>Two level tablespoonfuls of powdered alum, two-thirds of a +cupful of brown sugar, dissolved in two quarts of water; bottle and +put in a dark closet where it is cool.</p> +<p>For a child one year old, a teaspoonful three times a day on an +empty stomach. For a child two years old, two teaspoonfuls for a +dose. For a child five years old, a tablespoonful. The state of the +bowels must be attended to, and the doses repeated accordingly. No +other medicine to be taken, except an emetic, at first, if +desirable. Except in the case of an infant, a milk diet is to be +avoided.</p> +<br> +<p><b>DIARRHOEA.</b></p> +<p>Take tincture of Jamaica ginger one ounce, tincture of rhubarb +one ounce, tincture of opium half ounce, tincture of cardamom one +and one-half ounces, tincture of kino one ounce. Mix. Dose for an +adult, half to one teaspoonful, repeated every two to four hours; +and for children one year old, five drops; two years old, five to +ten drops; three years old, ten to twelve drops, and older children +in proportion to age.</p> +<br> +<p><b>FOR CONSTIPATION.</b></p> +<p>One or two figs eaten fasting is sufficient for some, and they +are especially good in the case of children, as there is no trouble +in getting them to take them. A spoonful of wheaten bran in a glass +of water is a simple remedy, and quite effective, taken half an +hour before breakfast; fruit eaten raw; partake largely of laxative +food; exercise in the open air; drink freely of cold water during +the day, etc. It is impossible to give many of the numerous +treatments in so short a space, suffice it to say that the general +character of our diet and<span class='pagenum'>[Pg +531]</span><a name='Page_531' id="Page_531"></a> experience is such +as to assure us that at least one-quarter of the food that we +swallow is intended by nature to be evacuated from the system; and +if it is not, it is again absorbed into the system, poisoning the +blood and producing much suffering and permanent disease. The +evacuation of the bowels <i>daily</i>, and above all, +<i>regularity</i>, is therefore all important to aid this form of +disorder.</p> +<br> +<p><b>RELIEF FROM ASTHMA.</b></p> +<p>Sufferers from asthma should get a muskrat skin and wear it over +their lungs with the fur side next to the body. It will bring +certain relief.</p> +<p>Or soak blotting paper in saltpetre water, then dry, burning at +night in the patient's bedroom.</p> +<p>Another excellent recipe: Take powdered liquorice root, powdered +elecampane root, powdered anise-seed, each one drachm, powdered +ipecac ten grains, powdered lobelia ten grains; add sufficient +amount of tar to form into pills of ordinary size. Take three or +four pills on going to bed. An excellent remedy for asthma or +shortness of breath.</p> +<br> +<p><b>RECIPES FOR FELONS.</b></p> +<p>Take common rock salt, as used for salting down pork or beef, +dry in an oven, then pound it fine and mix with spirits of +turpentine in equal parts; put it in a rag and wrap it around the +parts affected; as it gets dry put on more, and in twenty-four +hours you are cured. The felon will be dead.</p> +<p>Or purchase the herb of stramonium at the druggist's; steep it +and bind it on the felon; as soon as cold, put on new, warm herbs. +It will soon kill it, in a few hours at least.</p> +<p>Or saturate a bit or grated wild turnip, the size of a bean, +with spirits of turpentine, and apply it to the affected part. It +relieves the pain at once; in twelve hours there will be a hole to +the bone, and the felon destroyed; then apply healing salve, and +the finger is well.</p> +<p><i>Another Way to Cure a Felon:</i> Fill a tumbler with equal +parts of fine salt and ice; mix well. Sink the finger in the +centre, allow it to remain until it is nearly frozen and numb; then +withdraw it, and when sensation is restored, renew the operation +four or five times, when it will be found the disease is destroyed. +This must be done before pus is formed.</p> +<span class='pagenum'>[Pg 532]</span><a name='Page_532' id= +"Page_532"></a> +<p>A simple remedy for felons, relieving pain at once, no +poulticing, no cutting, no "holes to the bone," no necessity for +healing salve, but simple oil of cedar applied a few times at the +commencement of the felon, and the work is done.</p> +<br> +<p><b>REMEDY FOR LOCKJAW.</b></p> +<p>If any person is threatened or taken with lockjaw from injuries +of the arms, legs or feet, do not wait for a doctor, but put the +part injured in the following preparation: Put hot wood-ashes into +water as warm as can be borne; if the injured part cannot be put +into water, then wet thick folded cloths in the water and apply +them to the part as soon as possible, at the same time bathe the +backbone from the neck down with some laxative stimulant—say +cayenne pepper and water, or mustard and water (good vinegar is +better than water); it should be as hot as the patient can bare it. +Don't hesitate; go to work and do it, and don't stop until the jaws +will come open. No person need die of lockjaw if these directions +are followed.</p> +<p><i>Cure for Lockjaw, Said to be Positive.</i>—Let anyone +who has an attack of lockjaw take a small quantity of spirits of +turpentine, warm it, and pour it in the wound—no matter where +the wound is or what its nature is—and relief will follow in +less than one minute. Turpentine is also a sovereign remedy for +croup. Saturate a piece of flannel with it, and place the flannel +on the throat and chest—- and in very severe cases, three to +five drops on a lump of sugar may be taken internally.</p> +<br> +<p><b>BLEEDING AT THE NOSE.</b></p> +<p>Roll up a piece of paper and press it under the upper lip. In +obstinate cases, blow a little gum arabic up the nostril through a +quill, which will immediately stop the discharge; powdered alum, +dissolved in water, is also good. Pressure by the finger over the +small artery near the ala (wing) of the nose on the side where the +blood is flowing, is said to arrest the hemorrhage immediately. +Sometimes by wringing a cloth out of very hot water and laying it +on the back of the neck, gives relief. Napkins wrung out of cold +water must be laid across the forehead and nose, the hands dipped +in cold water, and a bottle of hot water applied to the feet.</p> +<br> +<span class='pagenum'>[Pg 533]</span><a name='Page_533' id= +"Page_533"></a> +<p><b>TO TAKE CINDERS FROM THE EYE.</b></p> +<p>In most cases a simple and effective cure may be found in one or +two grains of flax-seed, which can be placed in the eye without +pain or injury. As they dissolve, a glutinous substance is formed, +which envelops any foreign body that may be under the lid, and the +whole is easily washed out. A dozen of these seeds should +constitute a part of every traveler's outfit.</p> +<p>Another remedy for removing objects from the eye: Take a +horse-hair and double it, leaving a loop. If the object can be +seen, lay the loop over it, close the eye, and the mote will come +out as the hair is withdrawn. If the irritating object cannot be +seen, raise the lid of the eye as high as possible and place the +loop as far as you can, close the eye and roll the ball around a +few times, draw out the hair, and the substance which caused the +pain will be sure to come with it. This method is practiced by +axemakers and other workers in steel.</p> +<div class='right'><i>Montreal Star.</i></div> +<br> +<p><b>EYE-WASHES.</b></p> +<p>The best eye-wash for granulated lids and inflammation of the +eyes is composed of camphor, borax and morphine, in the following +proportions: To a large wine-glass of camphor water—not +spirits—add two grains of morphine and six grains of borax. +Pour a few drops into the palm of the hand, and hold the eye in it, +opening the lid as much as possible. Do this three or four times in +twenty-four hours, and you will receive great relief from pain and +smarting soreness. This recipe was received from a celebrated +oculist, and has never failed to relieve the most inflamed +eyes.</p> +<p>Another remedy said to be reliable: A lump of alum as large as a +cranberry boiled in a teacupful of sweet milk, and the curd used as +a poultice, is excellent for inflammation of the eyes.</p> +<p>Another wash: A cent's worth of pure, refined white copperas +dissolved in a pint of water, is also a good lotion; but label it +<i>poison</i>, as it should never go near the mouth. Bathe the eyes +with the mixture, either with the hands or a small piece of linen +cloth, allowing some of the liquid to get under the lids.</p> +<p>Here is another from an eminent oculist: Take half an ounce of +rock salt and one ounce of dry sulphate of zinc; simmer in a clean, +covered porcelain vessel with three pints of water until all are +dissolved; strain through thick muslin; add one ounce of +rose-water; <span class='pagenum'>[Pg 534]</span><a name='Page_534' +id="Page_534"></a>bottle and cork it tight. To use it, mix one +teaspoonful of rain-water with one of the eye-water, and bathe the +eyes frequently. If it smarts too much, add more water.</p> +<br> +<p><b>SUNSTROKE.</b></p> +<p>Wrap a wet cloth bandage over the head; wet another cloth, +folded small, square, cover it thickly with salt, and bind it on +the back of the neck; apply dry salt behind the ears. Put mustard +plasters to the calves of the legs and soles of the feet. This is +an effectual remedy.</p> +<br> +<p><b>TO REMOVE WARTS.</b></p> +<p>Wash with water saturated with common washing-soda, and let it +dry without wiping; repeat frequently until they disappear. Or pass +a pin through the wart and hold one end of it over the flame of a +candle or lamp until the wart fires by the heat, and it will +disappear.</p> +<p>Another treatment of warts is to pare the hard and dry skin from +their tops, and then touch them with the smallest drop of strong +acetic acid, taking care that the acid does not run off the wart +upon the neighboring skin; for if it does it will occasion +inflammation and much pain. If this is continued once or twice +daily, with regularity, paring the surface of the wart occasionally +when it gets hard and dry, the wart will soon be effectually +cured.</p> +<br> +<p><b>SWAIM'S VERMIFUGE.</b></p> +<p>Worm seed, two ounces; valerian, rhubarb, pink root, white +agaric, senna, of each one ounce and a half. Boil in sufficient +water to yield three quarts of decoction. Now add to it ten drops +of the oil of tansy and forty-five drops of the oil of cloves, +dissolved in a quart of rectified spirit. Dose: one tablespoonful +at night.</p> +<br> +<p><b>FAINTING. (Syncope.)</b></p> +<p>Immediately place the person fainting in a lying position, with +head lower than body. In this way consciousness returns +immediately, while in the erect position it often ends in +death.</p> +<br> +<span class='pagenum'>[Pg 535]</span><a name='Page_535' id= +"Page_535"></a> +<p><b>FOR SEVERE SPRAINS.</b></p> +<p>The white of an egg, a tablespoonful of vinegar and a +tablespoonful of spirits of turpentine. Mix in a bottle, shake +thoroughly, and bathe the sprain as soon as possible after the +accident. This was published in <i>Life Secrets</i>, but it is +republished by request on account of its great value. It should be +remembered by everyone.</p> +<p>An invaluable remedy for a sprain or bruise is wormwood boiled +in vinegar and applied hot, with enough cloths wrapped around it to +keep the sprain moist.</p> +<br> +<p><b>CAMPHORATED OIL.</b></p> +<p>Best oil of Lucca, gum camphor. Pound some gum camphor and fill +a wide-necked pint bottle one-third full; fill up with olive oil +and set away until the camphor is absorbed. Excellent lotion for +sore chest, sore throat, aching limbs, etc.</p> +<br> +<p><b>LINIMENT FOR CHILBLAINS.</b></p> +<p>Spirits of turpentine, three drachms; camphorated oil, nine +drachms.</p> +<p>Mix for a liniment. For an adult four drachms of the former and +eight of the latter may be used. If the child be young, or if the +skin be tender, the camphorated oil may be used without the +turpentine.</p> +<br> +<p><b>"THE SUN'S" CHOLERA MIXTURE.</b></p> +<p>More than forty years ago, when it was found that prevention for +the Asiatic cholera was easier than cure, the learned doctors of +both hemispheres drew up a prescription, which was published (for +working people) in <i>The New York Sun</i>, and took the name of +"The Sun Cholera Mixture." It is found to be the best remedy for +looseness of the bowels ever yet devised. It is to be commended for +several reasons. It is not to be mixed with liquor, and therefore +will not be used as an alcoholic beverage. Its ingredients are well +known among all the common people, and it will have no prejudice to +combat; each of the materials is in equal proportions to the +others, and it may therefore be compounded without professional +skill; and as the dose is so very small, it may be carried in a +tiny phial in the waistcoat pocket, and be always at hand. It +is:—</p> +<span class='pagenum'>[Pg 536]</span><a name='Page_536' id= +"Page_536"></a> +<p>Take equal parts of tincture of cayenne, tincture of opium, +tincture of rhubarb, essence of peppermint and spirits of camphor. +Mix well. Dose fifteen to thirty drops in a wine-glass of water, +according to age and violence of the attack. Repeat every fifteen +or twenty minutes until relief is obtained. No one who takes it in +time will ever have the cholera. Even when no cholera is +anticipated, it is a valuable remedy for ordinary summer +complaints, and should always be kept in readiness.</p> +<br> +<p><b>COMP. CATHARTIC ELIXIR.</b></p> +<p>The only pleasant and reliable cathartic in liquid form that can +be prescribed.</p> +<p>Each fluid ounce contains: sulp. magnesia one drachm, senna two +drachms, scammony six grains, liquorice one drachm, ginger three +grains, coriander, five grains, with flavoring ingredients.</p> +<p><i>Dose.</i>—Child five years old, one or two +teaspoonfuls; adult, one or two tablespoonfuls.</p> +<p>This preparation is being used extensively throughout the +country. It was originated with the design of furnishing a liquid +cathartic remedy that could be prescribed in a palatable form. It +will be taken by children with a relish.</p> +<br> +<p><b>GRANDMOTHER'S COUGH SYRUP.</b></p> +<p>Take half a pound of dry hoarhound herbs, one pod of red pepper, +four tablespoonfuls of ginger, boil all in three quarts of water, +then strain, and add one teaspoonful of good, fresh tar and a pound +of sugar. Boil slowly and stir often, until it is reduced to one +quart of syrup. When cool, bottle for use. Take one or two +teaspoonfuls four or six times a day.</p> +<br> +<p><b>GRANDMOTHER'S UNIVERSAL LINIMENT.</b></p> +<p>One pint of alcohol and as much camphor gum as can be dissolved +in it, half an ounce of the oil of cedar, one-half ounce of the oil +of sassafras, aqua ammonia half an ounce, and the same amount of +the tincture of morphine. Shake well together and apply by the +fire; the liniment must not be heated, or come in contact with the +fire, but the rubbing to be done by the warmth of the fire.</p> +<span class='pagenum'>[Pg 537]</span><a name='Page_537' id= +"Page_537"></a> +<p>These recipes of Grandmother's are all old, tried medicines, and +are more effectual than most of those that are advertised, as they +have been thoroughly tried, and proved reliable.</p> +<br> +<p><b>GRANDMOTHER'S FAMILY SPRING BITTERS.</b></p> +<p>Mandrake root one ounce, dandelion root one ounce, burdock root +one ounce, yellow dock root one ounce, prickly ash berries two +ounces, marsh mallow one ounce, turkey rhubarb half an ounce, +gentian one ounce, English camomile flowers one ounce, red clover +tops two ounces.</p> +<p>Wash the herbs and roots; put them into an earthen vessel, pour +over two quarts of water that has been boiled and cooled; let it +stand over night and soak; in the morning set it on the back of the +stove, and steep it five hours; it must not boil, but be nearly +ready to boil. Strain it through a cloth, and add half a pint of +good gin. Keep it in a cool place. Half a wine-glass taken as a +dose twice a day.</p> +<p>This is better than all the patent blood medicines that are in +the market—a superior blood purifier, and will cure almost +any malignant sore, by taking according to direction, and washing +the sore with a strong tea of red raspberry leaves steeped, first +washing the sore with castile soap, then drying with a soft cloth, +and washing it with the strong tea of red raspberry leaves.</p> +<br> +<p><b>GRANDMOTHER'S EYE-WASH.</b></p> +<p>Take three fresh eggs and break them into one quart of clear, +cold rain-water; stir until thoroughly mixed; bring to a boil on a +slow fire, stirring often; then add half an ounce of sulphate of +zinc (white vitrol); continue the boiling for two minutes, then set +it off the fire. Take the curd that settles at the bottom of this +and apply to the eye at night with a bandage. It will speedily draw +out all fever and soreness. Strain the liquid through a cloth and +use for bathing the eyes occasionally. This is the best eye-water +ever made for man or beast. I have used it for twenty years without +knowing it to fail.</p> +<br> +<p><b>HUNTER'S PILLS.</b></p> +<p>These pills can be manufactured at home and are <i>truly +reliable</i>, having been sold and used for more than fifty years +in Europe. The ingredients may be procured at almost any +druggist's. The articles should be all in the powder. Saffron one +grain, rue one grain, Scot <span class='pagenum'>[Pg +538]</span><a name='Page_538' id="Page_538"></a>aloes two grains, +savin one grain, cayenne pepper one grain. Mix all into a very +thick mass by adding sufficient syrup. Rub some fine starch on the +surface of a platter or large dinner-plate, then with your +forefinger and thumb nip off a small piece of the mass the size of +a pill and roll it in pill form, first dipping your fingers in the +starch. Place them as fast as made on the platter, set where they +will dry slowly. Put them into a dry bottle or paper box. Dose, one +every night and morning as long as occasion requires.</p> +<p>This recipe is worth <i>ten times</i> the price of this book to +any female requiring the <i>need</i> of these regulating pills.</p> +<br> +<p><b>HINTS IN REGARD TO HEALTH.</b></p> +<p>It is plainly seen by an inquiring mind that, aside from the +selection and preparation of food, there are many little things +constantly arising in the experience of everyday life which, in +their combined effect, are powerful agents in the formation (or +prevention) of perfect health. A careful observance of these little +occurences, an inquiry into the philosophy attending them, lies +within the province, and indeed should be considered among the +highest duties, of every housekeeper.</p> +<p>That one should be cautious about entering a sick room in a +state of perspiration, as the moment you become cool your pores +absorb. Do not approach contagious diseases with an empty stomach, +nor sit between the sick and the fire, because the heat attracts +the vapor.</p> +<p>That the flavor of cod-liver oil may be changed to the +delightful one of fresh oyster, if the patient will drink a large +glass of water poured from a vessel in which nails have been +allowed to rust.</p> +<p>That a bag of hot sand relieves neuralgia.</p> +<p>That warm borax water will remove dandruff.</p> +<p>That salt should be eaten with nuts to aid digestion.</p> +<p>That it rests you, in sewing, to change your position +frequently.</p> +<p>That a little soda water will relieve sick headache caused by +indigestion.</p> +<p>That a cupful of strong coffee will remove the odor of onions +from the breath.</p> +<p>That well-ventilated bedrooms will prevent morning headaches and +lassitude.</p> +<span class='pagenum'>[Pg 539]</span><a name='Page_539' id= +"Page_539"></a> +<p>A cupful of hot water drank before meals will relieve nausea and +dyspepsia.</p> +<p>That a fever patient can be made cool and comfortable by +frequent sponging off with soda water.</p> +<p>That consumptive night-sweats may be arrested by sponging the +body nightly in salt water.</p> +<p>That one in a faint should be laid flat on his back, then loosen +his clothes and let him alone.</p> +<p>The best time to bathe is just before going to bed, as any +danger of taking cold is thus avoided; and the complexion is +improved by keeping warm for several hours after leaving the +bath.</p> +<p>To beat the whites of eggs quickly add a pinch of salt. Salt +cools, and cold eggs froth rapidly.</p> +<p>Hot, dry flannels, applied as hot as possible, for +neuralgia.</p> +<p>Sprains and bruises call for an application of the tincture of +arnica.</p> +<p>If an artery is severed, tie a small cord or handkerchief above +it.</p> +<p>For bilious colic, soda and ginger in hot water. It may be taken +freely.</p> +<p>Tickling in the throat is best relieved by a gargling of salt +and water.</p> +<p>Pains in the side are most promptly relieved by the application +of mustard.</p> +<p>For cold in the head nothing is better than powdered borax, +sniffed up the nostrils.</p> +<p>A drink of hot, strong lemonade before going to bed will often +break up a cold and cure a sore throat.</p> +<p>Nervous spasms are usually relieved by a little salt taken into +the mouth and allowed to dissolve.</p> +<p>Whooping cough paroxysms are relieved by breathing the fumes of +turpentine and carbolic acid.</p> +<p>Broken limbs should be placed in natural positions, and the +patient kept quiet until the surgeon arrives.</p> +<p>Hemorrhages of the lungs or stomach are promptly checked by +small doses of salt. The patient should be kept as quiet as +possible.</p> +<p>Sleeplessness, caused by too much blood in the head may be +overcome by applying a cloth wet with cold water to the back of the +neck.</p> +<span class='pagenum'>[Pg 540]</span><a name='Page_540' id= +"Page_540"></a> +<p>Wind colic is promptly relieved by peppermint essence taken in a +little warm water. For small children it may be sweetened. +Paregoric is also good.</p> +<p>For stomach cramps, ginger ale or a teaspoonful of the tincture +of ginger in a half glass of water in which a half teaspoonful of +soda has been dissolved.</p> +<p>Sickness of the stomach is most promptly relieved by drinking a +teacupful of hot soda and water. If it brings the offending matter +up, all the better.</p> +<p>A teaspoonful of ground mustard in a cupful of warm water is a +prompt and reliable emetic, and should be resorted to in cases of +poisoning or cramps in the stomach from over-eating.</p> +<p>Avoid purgatives or strong physic, as they not only do no good, +but are positively hurtful. Pills may relieve for the time, but +they seldom cure.</p> +<p>Powdered resin is the best thing to stop bleeding from cuts. +After the powder is sprinkled on, wrap the wound with soft cotton +cloth. As soon as the wound begins to feel feverish, keep the cloth +wet with cold water.</p> +<p>Eggs are considered one of the best remedies for dysentery. +Beaten up slightly, with or without sugar, and swallowed, they tend +by their emollient qualities to lessen the inflammation of the +stomach and intestines, and by forming a transient coating on those +organs, enable Nature to resume her healthful sway over the +diseased body. Two, or at most, three eggs per day, would be all +that is required in ordinary cases; and, since the egg is not +merely medicine, but food as well, the lighter the diet otherwise, +and the quieter the patient is kept, the more certain and rapid is +the recovery.</p> +<p>Hot water is better than cold for bruises. It relieves pain +quickly, and by preventing congestion often keeps off the ugly +black and blue mark. "Children cry for it," when they experience +the relief it affords their bumps and bruises.</p> +<p>For a sprained ankle, the whites of eggs and powdered alum made +into a plaster is almost a specific.</p> +<br> +<p><b>MEDICINAL FOOD.</b></p> +<p>Spinach has a direct effect upon complaints of the kidneys; the +common dandelion, used as greens, is excellent for the same +trouble; <span class='pagenum'>[Pg 541]</span><a name='Page_541' +id="Page_541"></a>asparagus purifies the blood; celery acts +admirably upon the nervous system, and is a cure for rheumatism and +neuralgia; tomatoes act upon the liver; beets and turnips are +excellent appetizers; lettuce and cucumbers are cooling in their +effects upon the system; beans are a very nutritious and +strengthening vegetable; while onions, garlic, leeks, chives and +shallots, all of which are similar, possess medicinal virtues of a +marked character, stimulating the circulatory system, and the +consequent increase of the saliva and the gastric juice promoting +digestion. Red onions are an excellent diuretic, and the white ones +are recommended raw as a remedy for insomnia. They are tonic, +nutritious. A soup made from onions is regarded by the French as an +excellent restorative in debility of the digestive organs. We might +go through the entire list and find each vegetable possessing its +especial mission of cure, and it will be plain to every housekeeper +that a vegetable diet should be partly adopted, and will prove of +great advantage to the health of the family.</p> +<center><img src='images/541.png' width='150' height='246' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 542]</span><a name='Page_542' id= +"Page_542"></a> +<hr style='width: 65%;'> +<a name='HOUSEKEEPERS_TIME_TABLE' id="HOUSEKEEPERS_TIME_TABLE"></a> +<h2><b>HOUSEKEEPERS' TIME-TABLE.</b></h2> +<table align='center' border='0' cellpadding='4' cellspacing='0' +summary=''> +<tr> +<td align='left'></td> +<td align='center'>MODE OF<br> +PREPARATION</td> +<td align='center'>TIME OF<br> +COOKING</td> +<td align='center'>TIME OF<br> +DIGESTION</td> +</tr> +<tr> +<td align='left'></td> +<td align='right'></td> +<td align='right'>H. M.</td> +<td align='right'>H. M.</td> +</tr> +<tr> +<td align='left'>Apples, sour, hard</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>2 50</td> +</tr> +<tr> +<td align='left'>Apples, sweet and mellow</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>1 50</td> +</tr> +<tr> +<td align='left'>Asparagus</td> +<td align='right'>Boiled</td> +<td align='right'>15 to 30</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Beans (pod)</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Beans with green corn</td> +<td align='right'>Boiled</td> +<td align='right'>45</td> +<td align='right'>3 45</td> +</tr> +<tr> +<td align='left'>Beef</td> +<td align='right'>Roasted</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +25</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Beefsteak</td> +<td align='right'>Broiled</td> +<td align='right'>15</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Beefsteak</td> +<td align='right'>Fried</td> +<td align='right'>15</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Beef, salted</td> +<td align='right'>Boiled</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +35</td> +<td align='right'>4 15</td> +</tr> +<tr> +<td align='left'>Bass, fresh</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Beets, young</td> +<td align='right'>Boiled</td> +<td align='right'>2 00</td> +<td align='right'>3 45</td> +</tr> +<tr> +<td align='left'>Beets, old</td> +<td align='right'>Boiled</td> +<td align='right'>4 30</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Bread, corn</td> +<td align='right'>Baked</td> +<td align='right'>45</td> +<td align='right'>3 15</td> +</tr> +<tr> +<td align='left'>Bread, wheat</td> +<td align='right'>Baked</td> +<td align='right'>1 00</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Butter</td> +<td align='right'>Melted</td> +<td align='right'></td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Cabbage</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Cabbage and vinegar</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>2 00</td> +</tr> +<tr> +<td align='left'>Cabbage</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>4 30</td> +</tr> +<tr> +<td align='left'>Cauliflower</td> +<td align='right'>Boiled</td> +<td align='right'>1-2 00</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Cake, sponge</td> +<td align='right'>Baked</td> +<td align='right'>45</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Carrot, orange</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>3 15</td> +</tr> +<tr> +<td align='left'>Cheese, old</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Chicken</td> +<td align='right'>Fricasseed</td> +<td align='right'>1 00</td> +<td align='right'>3 45</td> +</tr> +<tr> +<td align='left'>Codfish, dry and whole</td> +<td align='right'>Boiled</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +15</td> +<td align='right'>2 00</td> +</tr> +<tr> +<td align='left'>Custard (one quart)</td> +<td align='right'>Baked</td> +<td align='right'>30</td> +<td align='right'>2 45</td> +</tr> +<tr> +<td align='left'>Duck, tame</td> +<td align='right'>Roasted</td> +<td align='right'>1 30</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Duck, wild</td> +<td align='right'>Roasted</td> +<td align='right'>1 00</td> +<td align='right'>4 50</td> +</tr> +<tr> +<td align='left'>Dumpling, apple</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Eggs, hard</td> +<td align='right'>Boiled</td> +<td align='right'>10</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Eggs, soft</td> +<td align='right'>Boiled</td> +<td align='right'>3</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Eggs</td> +<td align='right'>Fried</td> +<td align='right'>5</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Eggs</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>2 00</td> +</tr> +<tr> +<td align='left'>Fowls, domestic, roasted or</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Gelatine</td> +<td align='right'>Boiled</td> +<td align='right'></td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Goose, wild</td> +<td align='right'>Roasted</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +20</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Lamb</td> +<td align='right'>Boiled</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +20</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Meat and vegetables</td> +<td align='right'>Hashed</td> +<td align='right'>30</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Milk</td> +<td align='right'>Raw</td> +<td align='right'></td> +<td align='right'>2 15</td> +</tr> +<tr> +<td align='left'>Milk</td> +<td align='right'>Boiled</td> +<td align='right'></td> +<td align='right'>2 00</td> +</tr> +<tr> +<td align='left'>Mutton</td> +<td align='right'>Roast</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +25</td> +<td align='right'>3 15</td> +</tr> +<tr> +<td align='left'>Mutton</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Onions</td> +<td align='right'>Boiled</td> +<td align='right'>1-2 00</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Oysters</td> +<td align='right'>Roasted</td> +<td align='right'></td> +<td align='right'>3 15</td> +</tr> +<tr> +<td align='left'>Oysters</td> +<td align='right'>Stewed</td> +<td align='right'>5</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Parsnips</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Pigs' Feet</td> +<td align='right'>Soused</td> +<td align='right'></td> +<td align='right'>1 00</td> +</tr> +<tr> +<td align='left'>Pork</td> +<td align='right'>Roast</td> +<td align='right'><a href='#Footnote_A_1'><sup>[A]</sup></a> +30</td> +<td align='right'>5 15</td> +</tr> +<tr> +<td align='left'>Pork</td> +<td align='right'>Boiled</td> +<td align='right'>25</td> +<td align='right'>4 30</td> +</tr> +<tr> +<td align='left'>Pork, raw or</td> +<td align='right'>Fried</td> +<td align='right'></td> +<td align='right'>4 15</td> +</tr> +<tr> +<td align='left'>Pork</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>3 15</td> +</tr> +<tr> +<td align='left'>Potatoes</td> +<td align='right'>Boiled</td> +<td align='right'>30</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Potatoes</td> +<td align='right'>Baked</td> +<td align='right'>45</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Potatoes</td> +<td align='right'>Roasted</td> +<td align='right'>45</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Rice</td> +<td align='right'>Boiled</td> +<td align='right'>20</td> +<td align='right'>1 00</td> +</tr> +<tr> +<td align='left'>Salmon, fresh</td> +<td align='right'>Boiled</td> +<td align='right'>8</td> +<td align='right'>1 45</td> +</tr> +<tr> +<td align='left'>Sausage</td> +<td align='right'>Fried</td> +<td align='right'>25</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Sausage</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Soup, vegetable</td> +<td align='right'>Boiled</td> +<td align='right'>1 00</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Soup, chicken</td> +<td align='right'>Boiled</td> +<td align='right'>2 00</td> +<td align='right'>3 00</td> +</tr> +<tr> +<td align='left'>Soup, oyster or mutton</td> +<td align='right'>Boiled</td> +<td align='right'><a href='#Footnote_B_2'><sup>[B]</sup></a>3 +30</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Spinach</td> +<td align='right'>Boiled</td> +<td align='right'>1-2 00</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Tapioca</td> +<td align='right'>Boiled</td> +<td align='right'>1 30</td> +<td align='right'>2 00</td> +</tr> +<tr> +<td align='left'>Tomatoes</td> +<td align='right'>Fresh</td> +<td align='right'>1 00</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Tomatoes</td> +<td align='right'>Canned</td> +<td align='right'>30</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Trout, salmon, fresh, boiled or</td> +<td align='right'>Fried</td> +<td align='right'>30</td> +<td align='right'>1 30</td> +</tr> +<tr> +<td align='left'>Turkey, boiled or</td> +<td align='right'>Roasted</td> +<td align='right'>20</td> +<td align='right'>2 30</td> +</tr> +<tr> +<td align='left'>Turnips</td> +<td align='right'>Boiled</td> +<td align='right'>45</td> +<td align='right'>3 30</td> +</tr> +<tr> +<td align='left'>Veal</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>4 00</td> +</tr> +<tr> +<td align='left'>Venison steak</td> +<td align='right'>Broiled</td> +<td align='right'>20</td> +<td align='right'>1 35</td> +</tr> +</table> +<a name='Footnote_A_1' id="Footnote_A_1"></a>[A] - Minutes to the +pound.<br> +<br> +<a name='Footnote_B_2' id="Footnote_B_2"></a>[B] - Mutton soup.<br> +<p>The time given is the general average; the time will vary +slightly with the quality of the article.</p> +<span class='pagenum'>[Pg 543]</span><a name='Page_543' id= +"Page_543"></a> +<hr style='width: 65%;'> +<a name='MISCELLANEOUS_RECIPES' id="MISCELLANEOUS_RECIPES"></a> +<h2><b>MISCELLANEOUS RECIPES.</b></h2> +<br> +<p><b>USES OF AMMONIA.</b></p> +<p>All housekeepers should keep a bottle of liquid ammonia, as it +is the most powerful and useful agent for cleaning silks, stuffs +and hats, in fact cleans everything it touches. A few drops of +ammonia in water will take off grease from dishes, pans, etc., and +does not injure the hands as much as the use of soda and strong +chemical soaps. A spoonful in a quart of warm water for cleaning +paint makes it look like new, and so with everything that needs +cleaning.</p> +<p>Spots on towels and hosiery will disappear with little trouble +if a little ammonia is put into enough water to soak the articles, +and they are left in it an hour or two before washing; and if a +cupful is put into the water in which clothes are soaked the night +before washing, the ease with which the articles can be washed, and +their great whiteness and clearness when dried, will be very +gratifying. Remembering the small sum paid for three quarts of +ammonia of common strength, one can easily see that no bleaching +preparation can be more cheaply obtained.</p> +<p>No articles in kitchen use are so likely to be neglected and +abused as the dish-cloth and dish-towels; and in washing these, +ammonia, if properly used, is a greater comfort than anywhere else. +Put a teaspoonful into the water in which these cloths are, or +should be, washed everyday; rub soap on the towels. Put them in the +water; let them stand half an hour or so; then rub them out +thoroughly, rinse faithfully, and dry outdoors in clear air and +sun, and dish-cloths and towels need never look gray and +dingy—a perpetual discomfort to all housekeepers.</p> +<p>A dark carpet often looks dusty soon after it has been swept, +and you know it does not need sweeping again; so wet a cloth or a +sponge, <span class='pagenum'>[Pg 544]</span><a name='Page_544' id= +"Page_544"></a>wring it almost dry, and wipe off the dust. A few +drops of ammonia in the water will brighten the colors.</p> +<p>For cleaning hair-brushes it is excellent; put a tablespoonful +into the water, having it only tepid, and dip up and down until +clean; then dry with the brushes down and they will be like new +ones.</p> +<p>When employed in washing anything that is not especially soiled, +use the waste water afterward for the house plants that are taken +down from their usual position and immersed in the tub of water. +Ammonia is a fertilizer, and helps to keep healthy the plants it +nourishes. In every way, in fact, ammonia is the housekeeper's +friend.</p> +<p>Ammonia is not only useful for cleaning, but as a household +medicine. Half a teaspoonful taken in half a tumbler of water is +far better for faintness than alcoholic stimulants. In the +Temperance Hospital in London, it is used with the best results. It +was used freely by Lieutenant Greely's Arctic party for keeping up +circulation. It is a relief in nervousness, headache and heart +disturbances.</p> +<br> +<p><b>TO DESTROY INSECTS AND VERMIN.</b></p> +<p>Dissolve two pounds of alum in three or four quarts of water. +Let it remain over night till all the alum is dissolved. Then with +a brush, apply boiling hot to every joint or crevice in the closet +or shelves where croton bugs, ants, cockroaches, etc., intrude; +also to the joints and crevices of bedsteads, as bed bugs dislike +it as much as croton bugs, roaches, or ants. Brush all the cracks +in the floor and mop-boards. Keep it boiling hot while using.</p> +<p>To keep woolens and furs from moths, be sure that none are in +the articles when they are put away; then take a piece of strong +brown paper, with not a hole through which even a pin can enter. +Put the article in it with several lumps of gum camphor between the +folds; place this in a close box or trunk. Cover every joint with +paper. A piece of cotton cloth, if thick and firm, will answer. +Wherever a knitting-needle can pass, the parent moth can enter.</p> +<p>Place pieces of camphor, cedar-wood, Russia leather, +tobacco-leaves, whole cloves, or anything strongly aromatic, in the +drawers or boxes where furs and other things to be preserved from +moths are kept and they will never be harmed. Mice never get into +drawers or trunks where gum camphor is placed.</p> +<span class='pagenum'>[Pg 545]</span><a name='Page_545' id= +"Page_545"></a> +<p><i>Another Recipe</i>.—Mix half a pint of alcohol, the +same quantity of turpentine and two ounces of camphor. Keep in a +stone bottle and shake well before using. The clothes or furs are +to be wrapped in linen, and crumbled-up pieces of blotting-paper +dipped in the liquid to be placed in the box with them, so that it +smells strong. This requires renewing but once a year.</p> +<p>Another authority says that a positive, sure recipe is this: Mix +equal quantities of pulverized borax, camphor gum and saltpetre +together, making a powder. Sprinkle it dry under the edges of +carpets, in drawers, trunks, etc., etc. It will also keep out all +kinds of insects, if plentifully used. If the housekeeper will +begin at the top of her house with a powder bellows and a large +quantity of this fresh powder, and puff it thoroughly into every +crack and crevice, whether or not there are croton bugs in them, to +the very bottom of her house, special attention being paid to old +furniture, closets, and wherever croton water is introduced, she +will be freed from these torments. The operation may require a +repetition, but the end is success.</p> +<br> +<p><b>MOTHS IN CARPETS.</b></p> +<p>If you fear that they are at work at the edge of the carpet, it +will sometimes suffice to lay a wet towel, and press a hot +flat-iron over it; but the best way is to take the carpet up, and +clean it, and give a good deal of attention to the floor. Look in +the cracks, and if you discover signs of moths, wash the floor with +benzine, and scatter red pepper on it before putting the carpet +lining down.</p> +<p>Heavy carpets sometimes do not require taking up every year, +unless in constant use. Take out the tacks from these, fold the +carpets back, wash the floor in strong suds with a tablespoonful of +borax dissolved in it. Dash with insect powder, or lay with tobacco +leaves along the edge, and re-tack. Or use turpentine, the enemy of +buffalo moths, carpet worms and other insects that injure and +destroy carpets. Mix the turpentine with pure water in the +proportion of three tablespoonfuls to three quarts of water, and +then after the carpet has been well swept, go over each breadth +carefully with a sponge dipped in the solution and wrung nearly +dry. Change the water as often as it becomes dirty. The carpet will +be nicely cleaned as well as disinfected. All moths can be kept +away and the eggs destroyed by this means. Spots may be renovated +by the use of ox-gall or ammonia and water.</p> +<span class='pagenum'>[Pg 546]</span><a name='Page_546' id= +"Page_546"></a> +<p>A good way to brighten a carpet is to put half a tumbler of +spirits of turpentine in a basin of water, and dip your broom in it +and sweep over the carpet once or twice and it will restore the +color and brighten it up until you would think it new. Another good +way to clean old carpets is to rub them over with meal; just dampen +it a very little and rub the carpet with it and when perfectly dry, +sweep over with meal. After a carpet is thoroughly swept, rub it +with a cloth dipped in water and ammonia; it will brighten the +colors and make it look like new.</p> +<br> +<p><b>TO TAKE OUT MACHINE GREASE.</b></p> +<p>Cold water, a tablespoonful of ammonia and soap, will take out +machine grease where other means would not answer on account of +colors running, etc.</p> +<br> +<p><b>TO WASH FLANNELS.</b></p> +<p>The first thing to consider in washing flannels so that they +retain their size, is that the articles be <i>washed</i> and +<i>rinsed</i> in water of the <i>same temperature</i>, that is, +about as warm as the hands can bear, and not allowed to cool +between. The water should be a strong suds. Bub through two soapy +waters; wring them out, and put into plenty of clear, clean, warm +water to rinse. Then into another of the same temperature, blued a +little. Wring, shake them well and hang up. Do not take out of this +warm water and hang out in a freezing air, as that certainly tends +to shrink them. It is better to dry them in the house, unless the +sun shines. They should dry <i>quickly</i>. Colored flannels should +never be washed in the same water after white clothes, or they will +be covered, when dry, with lint; better be washed in a water for +themselves. In washing worsteds, such as merino dress goods, pursue +the same course, only do not wring them hard; shake, hang them up +and let drain. While a little damp, bring in and press smoothly on +the wrong side with as hot an iron as can be used without scorching +the goods.</p> +<p>Flannels that have become yellow from being badly washed, may be +nicely whitened by soaking them two or three hours in a lather made +of one-quarter of a pound of soft soap, two tablespoonfuls of +powdered borax and two tablespoonfuls of carbonate of ammonia, +dissolved in five or six gallons of water.</p> +<br> +<span class='pagenum'>[Pg 547]</span><a name='Page_547' id= +"Page_547"></a> +<p><b>TO STARCH, FOLD AND IRON SHIRTS.</b></p> +<p>To three tablespoonfuls of dry, fine starch allow a quart of +water. First wet the starch smooth in a little cold water in a tin +pan, put into it a little pinch of salt and a piece of enamel, or +shirt polish the size of a bean, or a piece of clean tallow, or a +piece of butter the size of a cranberry; pour over this a quart of +<i>boiling</i> water, stirring rapidly, placing it over the fire. +Cook until clear, then remove it from the fire and set the pan in +another of warm water to keep the starch warm.</p> +<p>Turn the shirt wrong side out and dip the bosom in the hot +starch as warm as the hands can bear the heat; rub the starch +evenly through the linen, saturating it thoroughly; wring hard to +make dry as possible. Starch the collar and wristbands the same +way, then hang them out to dry. Three hours before ironing them, +wet the bosom and cuffs in cold water, wring out, shake and fold, +roll up tightly, wrap in a towel and let remain two or three +hours.</p> +<p>The back of the shirt should be ironed first by doubling it +lengthwise through the centre, the wristbands may be ironed next, +and both sides of the sleeves, then the collar band; now place a +bosom board under the bosom and with a fresh clean napkin dampened +a little, rub the bosom from the top toward the bottom, arranging +and smoothing each plait neatly; then with a smooth, moderately-hot +flat-iron, begin ironing from the top downward, pressing hard until +the bosom becomes smooth, dry and glossy. Remove the bosom board +and iron the front, fold both sides of the shirt towards the centre +of the back, fold together below the bosom and hang on the bars to +air.</p> +<br> +<p><b>CLEANING OIL-CLOTHS.</b></p> +<p>A dingy oil-cloth may be brightened by washing it with clear +water with a little borax dissolved in it; wipe it with a flannel +cloth that you have dipped into milk and then wring as dry as +possible.</p> +<br> +<p><b>TO CLEAN BLACK LACE. No. 1.</b></p> +<p>A teaspoonful of gum arabic dissolved in one teacupful of +boiling water; when cool, add half a teaspoonful of black ink; dip +the lace and spread smoothly between the folds of a newspaper and +press dry with book or the like. Lace shawls can be dressed over in +this way, by pinning a sheet to the carpet and stretching the shawl +upon that; or black lace can be cleaned the same as ribbon and +silk. Take an old <span class='pagenum'>[Pg 548]</span><a name= +'Page_548' id="Page_548"></a>kid glove (black preferable), no +matter how old, and boil it in a pint of water for a short time; +then let it cool until the leather can be taken in the hand without +burning; use the glove to sponge off the ribbon; if the ribbon is +very dirty, dip it into water and draw through the fingers a few +times before sponging. After cleaning, lay a piece of paper over +the ribbon and iron; paper is better than cloth. The ribbon will +look like new.</p> +<br> +<p><b>TO CLEAN BLACK LACE. No. 2.</b></p> +<p>Black laces of all kinds may be cleaned by alcohol. Throw them +boldly into the liquid; churn them up and down till they foam; if +very dusty, use the second dose of alcohol; squeeze them out, +"spat" them, pull out the edges, lay them between brown paper, +smooth and straight; leave under a heavy weight till dry; do not +iron.</p> +<br> +<p><b>TO WASH WHITE LACE. No. 1.</b></p> +<p>First, the soiled laces should be carefully removed from the +garment and folded a number of times, keeping the edges evenly +together, then basted with a coarse thread without a knot in the +end. Now put them in a basin of luke-warm suds. After soaking a +half hour, rub them carefully between the hands, renewing the suds +several times; then, after soaping them well, place them in +<i>cold</i> water and let them come to a scald. Take them from this +and rinse them thoroughly in luke-warm water, blued a very little, +then dip them into a <i>very thin,</i> clear starch, allowing a +teaspoonful of starch to a pint of water, so thin that it will be +scarcely preceptible. Now roll them in a clean, fresh towel without +taking out the bastings; let them lie for an hour or more, iron +over several thicknesses of flannel, taking out the bastings of one +piece at a time, and ironing on the wrong side, with a +moderately-hot iron; the laces should be nearly dry, and the edges +and points pulled gently with the fingers into shape, before +ironing.</p> +<br> +<p><b>TO WASH WHITE THREAD LACE. No. 2.</b></p> +<p>To wash white lace, cover a bottle with linen, stitched smoothly +to fit the shape. Wind the lace about it, basting both edges to the +linen. Wash on the bottle, soaping and rinsing well, then boil in +soft water. Dry in the sun. Clip the basting threads and do not +iron. If carefully done it will look like new lace.</p> +<br> +<span class='pagenum'>[Pg 549]</span><a name='Page_549' id= +"Page_549"></a> +<p><b>TO CLEAN SILKS OR RIBBONS.</b></p> +<p>Half a pint of gin, half a pound of honey, half a pound of soft +soap, one-eighth of a pint of water.</p> +<p>Mix the above ingredients together; then lay each breadth of +silk upon a clean kitchen table or dresser, and scrub it well on +the soiled side with the mixture. Have ready three vessels of cold +water; take each piece of silk at two corners, and dip it up and +down in each vessel, but do not wring it; and take care that each +breadth has one vessel of quite clean water for the last dip. Hang +it up dripping for a minute or two, then dab in a cloth, and iron +it quickly with a very hot iron.</p> +<p>Where the lace or silk is very much soiled, it is best to pass +them through a warm liquor of bullock's gall and water; rinse in +cold water; then take a small piece of glue, pour boiling water on +it, and pass the veil through it, clap it, and frame to dry. +Instead of framing, it may be fastened with drawing-pins closely +fixed upon a very clean paste, or drawing-board.</p> +<br> +<p><b>TO CLEAN BLACK DRESS SILKS.</b></p> +<p>One of the things "not generally known," at least in this +country, is the Parisian method of cleaning black silk; the +<i>modus operandi</i> is very simple, and the result infinitely +superior to that achieved in any other manner. The silk must be +thoroughly brushed and wiped with a cloth, then laid flat on a +board or table, and well sponged with hot coffee, thoroughly freed +from sediment by being strained through muslin. The silk is sponged +on the side intended to show; it is allowed to become partially +dry, and then ironed on the wrong side. The coffee removes every +particle of grease, and restores the brilliancy of silk, without +imparting to it either the shiny appearance or crackly and papery +stiffness obtained by beer, or, indeed, any other liquid. The silk +really appears thickened by the process, and this good effect is +permanent. Our readers who will experimentalize on an apron or +cravat, will never again try any other method.</p> +<br> +<p><b>TO WASH FEATHERS.</b></p> +<p>Wash in warm soap-suds and rinse in water a very little blued; +if the feather is white, then let the wind dry it. When the curl +has come out by washing the feather or getting it damp, place a hot +flat-iron so that you can hold the feather just above it while +curling. Take <span class='pagenum'>[Pg 550]</span><a name= +'Page_550' id="Page_550"></a>a bone or silver knife, and draw the +fibres of the feather between the thumb and the dull edge of the +knife, taking not more than three fibres at a time, beginning at +the point of the feather and curling one-half the other way. The +hot iron makes the curl more durable. After a little practice one +can make them look as well as new feathers. Or they can be curled +by holding them over the stove or range, not near enough to burn; +withdraw and shake out; then hold them over again until they curl. +When swansdown becomes soiled, it can be washed and look as good as +new. Tack strips on a piece of muslin and wash in warm water with +white soap, then rinse and hang in the wind to dry. Rip from the +muslin and rub carefully between the fingers to soften the +leather.</p> +<br> +<p><b>INCOMBUSTIBLE DRESSES.</b></p> +<p>By putting an ounce of alum or sal ammoniac in the <i>last</i> +water in which muslins or cottons are rinsed, or a similar quantity +in the starch in which they are stiffened, they will be rendered +almost uninflammable; or, at least, will with difficulty take the +fire, and if they do, will burn without flame. It is astonishing +that this simple precaution is so rarely adopted. Remember this and +save the lives of your children.</p> +<br> +<p><b>HOW TO FRESHEN UP FURS.</b></p> +<p>Furs when taken out in the fall are often found to have a +mussed, crushed-out appearance. They can be made to look like new, +by following these simple directions: Wet the fur with a +hair-brush, brushing up the wrong way of the fur. Leave it to dry +in the air for about half an hour, and then give it a good beating +on the right side with a rattan. After beating it, comb it with a +coarse comb, combing up the right way of the fur.</p> +<br> +<p><b>NOVEL DRESS MENDING.</b></p> +<p>A novel way of mending a woolen or silk dress in which a round +hole has been torn, and where only a patch could remedy matters, is +the following: The frayed portions around the tear should be +carefully smoothed, and a piece of the material, moistened with +very thin muscilage, placed under the hole. A heavy weight should +be put upon it until it is dry, when it is only possible to +discover the mended place by careful observation.</p> +<br> +<span class='pagenum'>[Pg 551]</span><a name='Page_551' id= +"Page_551"></a> +<p><b>TO RENEW OLD CRAPE.</b></p> +<p>Place a little water in a tea-kettle, and let it boil until +there is plenty of steam from the spout; then, holding the crape in +both hands, pass it to and fro several times through the steam, and +it will be clean and look nearly equal to new.</p> +<br> +<p><b>TO RAISE THE PILE ON VELVET.</b></p> +<p>To raise the pile on velvet, put on a table two pieces of wood; +place between them, bottom side up, three very hot flat-irons, and +over them lay a wet cloth; hold the velvet over the cloth, with the +wrong side down; when thoroughly steamed, brush the pile with a +light wisp, and the velvet will look as good as new.</p> +<br> +<p><b>TO CLEAN KID GLOVES.</b></p> +<p>Make a thick mucilage by boiling a handful of flax-seed; add a +little dissolved toilet soap; then, when the mixture cools, put the +gloves on the hands and rub them with a piece of white flannel wet +with the mixture. Do not wet the gloves through. Or take a fine, +clean, soft cloth, dip it into a little sweet milk, then rub it on +a cake of soap, and rub the gloves with it; they will, look like +new.</p> +<p>Another good way to clean any color of kid gloves is to pour a +little benzine into a basin and wash the gloves in it, rubbing and +squeezing them until clean. If much soiled, they must be washed +through clean benzine, and rinsed in a fresh supply. Hang up in the +air to dry.</p> +<br> +<p><b>STARCH POLISH.</b></p> +<p>Take one ounce of spermaceti and one ounce of white wax; melt +and run it into a thin cake on a plate. A piece the size of a +quarter dollar added to a quart of prepared starch gives a +beautiful lustre to the clothes and prevents the iron from +sticking.</p> +<br> +<p><b>FOR CLEANING JEWELRY.</b></p> +<p>For cleaning jewelry there is nothing better than ammonia and +water. If very dull or dirty, rub a little soap on a soft brush and +brush them in this wash, rinse in cold water, dry first in an old +handkerchief and then rub with buck or chamois skin. Their +freshness and brilliancy when thus cleaned cannot be surpassed by +any compound used by jewelers.</p> +<br> +<span class='pagenum'>[Pg 552]</span><a name='Page_552' id= +"Page_552"></a> +<p><b>TO CLEAN SILVER PLATE.</b></p> +<p>Wash well in strong, warm soap-suds, rinse and wipe dry with a +dry soft cloth; then mix as much hartshorn powder as will be +required into a thick paste, with cold water; spread this over the +silver, with a soft cloth, and leave it for a little time to dry. +When perfectly dry brush it off with a clean soft cloth, or brush +and polish it with a piece of chamois skin. Hartshorn is one of the +best possible ingredients for plate powder for daily use. It leaves +on the silver a deep, dark polish, and at the same time does not +injure it. Whiting, dampened with liquid ammonia, is excellent +also.</p> +<br> +<p><b>TO REMOVE STAINS FROM MARBLE.</b></p> +<p>Mix together one-half pound of soda, one-half pound of soft soap +and one pound of whiting. Boil them until they become as thick as +paste, and let it cool. Before it is quite cold, spread it over the +surface of the marble and leave it at least a whole day. Use soft +water to wash it off, and rub it well with soft cloths. For a black +marble, nothing it better than spirits of turpentine.</p> +<p>Another paste answers the same purpose: Take two parts of soda, +one of pumice stone and one of finely-powdered chalk. Sift these +through a fine sieve and mix them into a paste with water. Rub this +well all over the marble and the stains will be removed; then wash +it with soap and water and a beautiful bright polish will be +produced.</p> +<br> +<p><b>TO WHITEN WALLS.</b></p> +<p>To whiten walls, scrape off all the old whitewash, and wash the +walls with a solution of two ounces of white vitriol to four +gallons of water. Soak a quarter of a pound of white glue in water +for twelve hours; strain and place in a tin pail in a kettle of +boiling water. When melted, stir in the glue eight pounds of +whiting and water enough to make it as thick as common whitewash. +Apply evenly with a good brush. If the walls are very yellow, blue +the water slightly by squeezing in it a flannel blue-bag.</p> +<p>Before kalsomining a wall all cracks should be plastered over. +Use plaster of Paris. Kalsomine may be colored easily by mixing +with it yellow ochre, Spanish brown, indigo; squeeze through a bag +into the water, etc.</p> +<br> +<span class='pagenum'>[Pg 553]</span><a name='Page_553' id= +"Page_553"></a> +<p><b>PAPER-HANGERS' PASTE.</b></p> +<p>To make paper-hangers' paste, beat up four pounds of good, white +wheat flour (well sifted previously) in sufficient cold water to +form a stiff batter. Beat it well in order to take out all lumps, +and then add enough cold water to make the mixture of the +consistency of pudding batter. To this add about two ounces of +well-pounded alum. Pour gently and quickly over the batter boiling +water, stirring rapidly at the same time, and when it is seen to +lose the white color of the flour, it is cooked and ready. Do not +use it, however, while hot, but allow it to cool. Pour about a pint +of cold water over the top to prevent a skin from forming. Before +using, the paste should be thinned by the addition of cold +water.</p> +<br> +<p><b>TO WASH COLORED GARMENTS.</b></p> +<p>Delicately colored socks and stockings are apt to fade in +washing. If they are soaked for a night in a pail of tepid water +containing a half pint of turpentine, then wrung out and dried, the +colors will "set," and they can afterwards be washed without +fading.</p> +<p>For calicoes that fade, put a teaspoonful of sugar of lead into +a pailful of water and soak the garment fifteen minutes before +washing.</p> +<br> +<p><b>THE MARKING SYSTEM.</b></p> +<p>Mark all your own personal wardrobe which has to be washed. If +this were invariably done, a great deal of property would be saved +and a great deal of trouble would be spared. For the sake of saving +trouble to others, if for no other reason, all of one's +handkerchiefs, collars and underclothing should be plainly and +permanently marked. A bottle of indelible ink is cheap, a clean pen +still cheaper, and a bright, sunny day or a hot flat-iron will +complete the business. Always keep on hand a stick of linen tape, +written over its whole length with your name, or the names of your +family, ready to be cut off and sewed on to stockings and such +other articles as do not afford a good surface on which to +mark.</p> +<p>Then there are the paper patterns, of which every mother has a +store. On the outside of each, as it is tied up, the name of the +pattern should be plainly written. There are the rolls of pieces, +which may contain a good deal not apparent from the outside. All +these hidden mysteries should be indicated. The winter things, +which are <span class='pagenum'>[Pg 554]</span><a name='Page_554' +id="Page_554"></a>wrapped up and put away for summer, and the +summer things, which are wrapped up and put away for the winter, +should all be in labeled packages, and every packing trunk should +have on its lid a complete list of its contents.</p> +<div class='right'><i>Congregationalist</i></div> +<br> +<p><b>TO REMOVE STAINS AND SPOTS.</b></p> +<p>Children's clothes, table linens, towels, etc., should be +thoroughly examined before wetting, as soap-suds, washing-fluids, +etc., will fix almost any stain past removal. Many stains will pass +away by being simply washed in pure, soft water; or alcohol will +remove, before the article has been in soap-suds, many stains; iron +mold, mildew, or almost any similar spot, can be taken out by +dipping in diluted citric acid; then cover with salt and lay in the +bright sun till the stain disappears. If of long standing, it may +be necessary to repeat the wetting and the sunlight. Be careful to +rinse in several waters as soon as the stain is no longer visible. +Ink, fruit, wine, and mildew stains must first be washed in clear, +cold water, removing as much of the spots as can be, then mix one +teaspoonful of oxalic acid and a half pint of rain-water. Dip the +stain in this and wipe off in clear water. Wash at once, if a +fabric that will bear washing. A tablespoonful of white currant +juice, if any can be had, is even better than lemon. This +preparation may be used on the most delicate articles without +injury. Shake it up before using it. Mark it "poison," and put it +where it will not be meddled with.</p> +<br> +<p><b>OIL STAINS IN SILKS AND OTHER FABRICS.</b></p> +<p>Benzine is most effectual, not only for silk, but for any other +material whatever. It can be procured from any druggist. By simply +covering both sides of greased silk with magnesia, and allowing it +to remain for a few hours, the oil is absorbed by the powder. +Should the first application be insufficient, it may be repeated, +and even rubbed in with the hand. Should the silk be Tussah or +Indian silk, it will wash.</p> +<p>To remove an acid stain on violet silk: Brush the discoloration +with tincture of iodine, then saturate the spot well with a +solution of hyposulphite of soda, and dry gradually. This restores +the original color perfectly.</p> +<p>Muriatic acid is successfully used for removing ink stains and +iron mold on a number of colors which it does not attack.</p> +<span class='pagenum'>[Pg 555]</span><a name='Page_555' id= +"Page_555"></a> +<p>Sulphurous acid is only employed for whitening undyed goods, +straw hats, etc., and for removing the stains of certain fruits on +silks and woolens. Sulphurous gas is also used for this purpose, +but the liquid gas is safer.</p> +<p>Oxalic acid is used for removing ink and rust stains, and +remnants of mud stains, which do not yield to other deterrents. It +may also be used for destroying the stains of fruits and astringent +juices, and old stains of urine. However, its use is limited to +white goods, as it attacks fugitive colors and even light shades of +those reputed to be fast. The best method of applying it is to +dissolve it in cold or luke-warm water, to let it remain a moment +upon the spot, and then rub it with the fingers. Wash out in clear, +warm water immediately.</p> +<p>Citric acid serves to revive and brighten certain colors, +especially greens and yellows. It restores scarlets which have been +turned to a crimson by the action of alkalies. Acetic acid or +tartaric acid may be used instead.</p> +<p>Where it is feared that soap may change the color of an article, +as, for instance, scarlet hosiery or lilac print, if the garment be +not badly soiled, it may be cleansed by washing without soap in +water in which pared potatoes have been boiled. This method will +also prevent color from running in washing prints.</p> +<p>To prevent blue from running into a white ground, dissolve a +teaspoonful of copperas in a pailful of soft water, add a piece of +lime the size of an acorn, and soak the garments in this water two +hours before washing. To keep colors from running in washing black +prints, put a teaspoon of black pepper in the first water.</p> +<p>Salt or beef's gall in the water helps to set black. A +tablespoonful of spirits of turpentine to a gallon of water sets +most blues, and alum is very efficacious in setting green. Black or +very dark calicoes should be stiffened with gum arabic—five +cents' worth is enough for a dress. If, however, starch is used, +the garment should be turned wrong side out.</p> +<p>A simple way to remove grass stains is to spread butter on them, +and lay the article in hot sunshine, or wash in alcohol. Fruit +stains upon cloth or the hands may be removed by rubbing with the +juice of ripe tomatoes. If applied immediately, powdered starch +will also take fruit stains out of table linen. Left on the spot +for a few hours, it absorbs every trace of the stain.</p> +<span class='pagenum'>[Pg 556]</span><a name='Page_556' id= +"Page_556"></a> +<p>For mildew stains or iron rust, mix together soft soap, laundry +starch, half as much salt, and the juice of a lemon. Apply to the +spots and spread the garment on the grass. Or wet the linen, rub +into it white soap, then finely powdered chalk; lay upon the grass +and keep damp. Old mildew stains may be removed by rubbing yellow +soap on both sides and afterwards laying on, very thick, starch +which has been dampened. Rub in well and expose to light and air. +There are several effectual methods of removing grease from cloths. +First, wet with a linen cloth dipped in chloroform. Second, mix +four tablespoonfuls of alcohol with one tablespoonful of salt; +shake together until the salt is dissolved and apply with a sponge. +Third, wet with weak ammonia water; then lay a thin white blotting +or tissue paper over it and iron lightly with an iron not too hot. +Fourth, apply a mixture of equal parts of alcohol, gin and +ammonia.</p> +<p>Candle grease yields to a warm iron. Place a piece of blotting +or other absorbing paper under the absorbing fabric; put a piece of +the paper also on the spot, apply the warm iron to the paper and as +soon as a spot of grease appears, move the paper and press again +until the spot disappears. Lard will remove wagon grease. Rub the +spot with the lard as if washing it, and when it is well out, wash +in the ordinary way with soap and water until thoroughly +cleansed.</p> +<p>To make linen beautifully white, prepare the water for washing +by putting into every ten gallons a large handful of powdered borax +or boil with the clothes one teaspoonful of spirits of +turpentine.</p> +<p>Fruit stains may be taken out by boiling water. Place the +material over a basin or other vessel and pour the boiling water +from the kettle over the stains.</p> +<p>Pure water, cold or hot, mixed with acids, serves for rinsing +goods in order to remove foreign and neutral bodies which cover the +color. Steam softens fatty matters and thus facilitates their +removal by reagents.</p> +<p>Sulphuric acid may be used in certain cases, particularly for +brightening and raising greens, reds, yellows, etc., but it must be +diluted with at least one hundred times its weight of water and +more in cases of delicate shades.</p> +<br> +<p><b>CEMENT FOR CHINA AND GLASS.</b></p> +<p>To half a pint of milk put an equal quantity of vinegar in order +to curdle it; then separate the curd from the whey and mix the whey +<span class='pagenum'>[Pg 557]</span><a name='Page_557' id= +"Page_557"></a>with the whites of four or five eggs, beating the +whole well together. When it is well-mixed, add a little +quick-lime, through a sieve, until it has acquired the consistency +of a thick paste. With this cement broken vessels and cracks of all +kinds may be mended. It dries quickly and resists the action of +fire and water.</p> +<p>Another: Into a thick solution of gum arabic, stir plaster of +Paris until the mixture assumes the consistency of cream; apply +with a brush to the broken edges of china and join together. In +three days the article cannot be broken in the same place. The +whiteness of the cement adds to its value.</p> +<br> +<p><b>CLEANING SINKS.</b></p> +<p>To purify greasy sinks and pipes, pour down a pailful of boiling +water in which three or four pounds of washing soda have been +dissolved. A disinfectant is prepared in the same way, using +copperas. Copperas is a poison and should not be left about.</p> +<p><i>Leaks in Waste Pipes:</i>—Shut yourself into a room +from which the pipe starts. Put two or three ounces of oil of +peppermint into a pail of boiling hot water and pour down the pipe. +Another person who has not yet inhaled the strong odor should +follow the course of the pipe through the house. The peppermint +will be pretty sure to discover a break that even an expert plumber +might overlook.</p> +<div class='right'><i>The Examiner.</i></div> +<br> +<p><b>MANAGEMENT OF STOVES.</b></p> +<p>If the fire in a stove has plenty of fresh coals on top not yet +burned through it will need only a little shaking to start it up; +but if the fire looks dying and the coals look white, don't shake +it. When it has drawn till it is red again, if there is much ash +and little fire, put coals on very carefully. A mere handful of +fire can be coaxed back into life by adding another handful or so +of new coals on the red spot, and giving plenty of draught, but +don't shake a dying fire, or you lose it. This management is often +necessary after a warm spell, when the stove has been kept dormant +for days, though I hope you will not be so unfortunate as to have a +fire to coax up on a cold winter morning. They should be arranged +over night, so that all that is required is to open the draughts in +order to have a cherry glow in a few minutes.</p> +<div class='right'><i>Good Housekeeping</i></div> +<br> +<span class='pagenum'>[Pg 558]</span><a name='Page_558' id= +"Page_558"></a> +<p><b>TO REMOVE INK FROM CARPETS.</b></p> +<p>When freshly spilled, ink can be removed from carpets by wetting +in milk. Take cotton batting and soak up all the ink that it will +receive, being careful not to let it spread. Then take fresh +cotton, wet in milk, and sop it up carefully. Repeat this +operation, changing cotton and milk each time. After most of the +ink has been taken up in this way, with fresh cotton and clean, rub +the spot. Continue till all disappears; then wash the spot in clean +warm water and a little soap; rinse in clear water and rub till +nearly dry. If the ink is dried in, we know of no way that will not +take the color from the carpet as well as the ink, unless the ink +is on a white spot. In that case, salts of lemon, or soft soap, +starch and lemon juice, will remove the ink as easily as if on +cotton.</p> +<br> +<p><b>TO TAKE RUST OUT OF STEEL.</b></p> +<p>If possible, place the article in a bowl containing kerosene +oil, or wrap the steel up in a soft cloth well saturated with +kerosene; let it remain twenty-four hours or longer, then scour the +rusty spots with brick dust; if badly rusted, use salt wet with hot +vinegar; after scouring rinse every particle of brick dust or salt +off with boiling hot water; dry thoroughly with flannel cloths and +place near the fire to make sure, then polish off with a clean +flannel cloth and a little sweet oil.</p> +<br> +<p><b>TO MAKE A PASTE OR MUCILAGE TO FASTEN LABLES.</b></p> +<p>Soften good glue in water, then boil it with strong vinegar and +thicken the liquid, during boiling, with fine wheat flour, so that +a paste results; or starch paste with which a little Venice +turpentine has been incorporated while it was warm.</p> +<p>A recipe for a transparent cement which possesses great tenacity +and has not the slightest yellow tinge: Mix in a well-stoppered +bottle ten drachms of chloroform with ten and one-half of +non-vulcanized caoutchouc (rubber) cut in small pieces. Solution is +readily effected and when it is completed add two and one-half +drachms of mastic. Let the whole macerate from eight to ten days +without the application of any heat and shake the contents of the +bottle at intervals. A perfectly white and very adhesive cement is +the result.</p> +<br> +<span class='pagenum'>[Pg 559]</span><a name='Page_559' id= +"Page_559"></a> +<p><b>POSTAGE STAMP MUCILAGE.</b></p> +<p>Take of gum dextrine two parts, acetic acid one part, water five +parts. Dissolve in a water bath and add alcohol one part.</p> +<div class='right'><i>Scientific American.</i></div> +<p>Gum of great strength, which will also keep for a long time, is +prepared by dissolving equal parts of gum arabic and gum tragacanth +in vinegar. A little vinegar added to ordinary gum water will make +it keep much better.</p> +<br> +<p><b>FAMILY GLUE.</b></p> +<p>Crack the glue and put it in a bottle, add common whisky; shake +up, cork tight, and in three or four days it can be used. It +requires no heating, will keep for almost any length of time, and +is at all times, ready to use, except in the coldest of weather, +when it will require warming. It must be kept tight, so that the +whisky will not evaporate. The usual corks or stoppers should not +be used. It will become clogged. A tin stopper covering the bottle, +but fitting as closely as possible, must be used.</p> +<br> +<p><b>GLUE.</b></p> +<p>Glue to resist <i>heat</i> and <i>moisture</i> is made as +follows: Mix a handful of quick-lime in four ounces of linseed oil, +boil to a good thickness, then spread it on tin plates in the +shade, and it will become very hard, but may be easily dissolved +over the fire as glue.</p> +<p>A glue which will resist the action of water is made by boiling +one pound of common glue in two quarts of skimmed milk.</p> +<br> +<p><b>FURNITURE CREAM.</b></p> +<p>Shred finely two ounces of beeswax and half an ounce of white +wax into half a pint of turpentine; set in a warm place until +dissolved, then pour over the mixture the following, boiled +together until melted: Half a pint of water, an ounce of castile +soap and a piece or resin the size of a small nutmeg. Mix +thoroughly and keep in a wide-necked stone bottle for use. This +cleans well and leaves a good polish, and may be made at a fourth +of the price it is sold at.</p> +<br> +<p><b>CEMENT CRACKS IN FLOOR.</b></p> +<p>Cracks in floors may be neatly but permanently filled by +thoroughly soaking newspapers in paste made of half a pound of +flour, <span class='pagenum'>[Pg 560]</span><a name='Page_560' id= +"Page_560"></a>three quarts of water and half a pound of alum mixed +and boiled. The mixture will be about as thick as putty, and may be +forced into the crevice with a case knife. It will harden like +papier-mache.</p> +<br> +<p><b>A POLISH FOR LADIES' KID SHOES.</b></p> +<p>A fine liquid polish for ladies' kid shoes, satchels, etc., that +is easy of application, recommended as containing no ingredients in +any manner injurious to leather, is found by digesting in a closed +vessel at gentle heat, and straining, a solution made as follows: +Lampblack one drachm, oil turpentine four drachms, alcohol +(trymethyl) twelve ounces, shellac one and one-half ounces, white +turpentine five drachms, saudarac two drachms.</p> +<br> +<p><b>PASTE FOR SCRAP BOOKS, ETC.</b></p> +<p><i>Paste that Will Keep</i>.—Dissolve a teaspoonful of +alum in a quart of water. When cold, stir in flour, to give it the +consistency of thick cream, being particular to beat up all the +lumps. Stir in as much powdered resin as will lie on a dime, and +throw in half a dozen cloves to give it a pleasant odor. Have on +the fire a teacupful of boiling water; pour the flour mixture into +it, stirring well all the time. In a few minutes it will be of the +consistency of molasses. Pour it into an earthen or china vessel, +let it cool, and stir in a small teaspoonful each of oil of cloves +and of sassafras; lay a cover on, and put in a cool place. When +needed for use, take out a portion and soften it with warm water. +This is a fine paste to use to stiffen embroidery.</p> +<br> +<p><b>TO REMOVE INDELIBLE INK.</b></p> +<p>Most indelible inks contain nitrate of silver, the stain of +which may be removed by first soaking in a solution of common salt, +and afterward washing with ammonia. Or use solution of ten grains +of cyanide of potassium and five grains of iodine to one ounce of +water, or a solution of eight parts each bichloride of mercury and +chloride of ammonium in one hundred and twenty-five parts of +water.</p> +<br> +<p><b>A CEMENT FOR ACIDS.</b></p> +<p>A cement which is proof against boiling acids may be made by a +composition of India rubber, tallow, lime and red lead. The India +rubber must first be melted by a gentle heat, and then six to eight +<span class='pagenum'>[Pg 561]</span><a name='Page_561' id= +"Page_561"></a>per cent by weight of tallow is added to the mixture +while it is kept well stirred; next day slaked lime is applied, +until the fluid mass assumes a consistency similar to that of soft +paste; lastly, twenty per cent of red lead is added in order to +make it harden and dry.</p> +<br> +<p><b>TO KEEP CIDER.</b></p> +<p>Allow three-fourths of a pound of sugar to the gallon, the +whites of six eggs, well beaten, a handful of common salt. Leave it +open until fermentation ceases, then bung up. This process a dealer +of cider has used for years, and always successfully.</p> +<p><i>Another Recipe</i>.—To keep cider sweet allow it to +work until it has reached the state most desirable to the taste, +and then add one and a half tumblers of grated horse-radish to each +barrel, and shake up well. This arrests further fermentation. After +remaining a few weeks, rack off and bung up closely in clean +casks.</p> +<p>A gentleman of Denver writes he has a sure preservative: Put +eight gallons of cider at a time into a clean barrel; take one +ounce of powdered charcoal and one ounce of powdered sulphur; mix +and put it into some iron vessel that will go down through the +bung-hole of the barrel. Now put a piece of red-hot iron into the +charcoal and sulphur, and while it is burning, lower it through the +bung-hole to within one foot of the cider, and suspend it there by +a piece of wire. Bring it up and in twelve hours you can cure +another batch. Put the cider in a tight barrel and keep in a cool +cellar and it will keep for years.</p> +<p><i>A Holland Recipe</i>.—To one quart of new milk, fresh +from the cow (not strained), add one half pound of ground black +mustard seed and six eggs. Beat the whole well together and pour +into a barrel of cider. It will keep cider sweet for one year or +more.</p> +<br> +<p><b>TO BLEACH COTTON CLOTH.</b></p> +<p>Take one large spoonful of sal soda and one pound of chloride +lime for thirty yards; dissolve in clean, soft water; rinse the +cloth thoroughly in cold, soft water so that it may not rot. This +amount of cloth may be bleached in fourteen or fifteen minutes.</p> +<br> +<p><b>A POLISH FOR LEATHER.</b></p> +<p>Put a half-pound of shellac broken up in small pieces into a +quart bottle or jug, cover it with alcohol, cork it tight, and put +it on the shelf <span class='pagenum'>[Pg 562]</span><a name= +'Page_562' id="Page_562"></a>in a warm place; shake it well several +times a day, then add a piece of camphor as large as a hen's egg; +shake it well, and in a few hours shake it again and add one ounce +of lampblack. If the alcohol is good, it will all be dissolved in +two days; then shake and use. If the materials were of the proper +kind, the polish correctly prepared, it will dry in about five +minutes, giving a gloss equal to patent leather. Using aniline dyes +instead of the lampblack, you can have it any desired color, and it +can be used on wood or hard paper.</p> +<br> +<p><b>TO SOFTEN WATER.</b></p> +<p>Add half a pound of the best quick-lime dissolved in water to +every hundred gallons. Smaller proportions may be more conveniently +managed, and if allowed to stand a short time the lime will have +united with the carbonate of lime, and been deposited at the bottom +of the receptacle. Another way is to put a gallon of lye into a +barrelful of water, or two or three shovelfuls of wood-ashes, let +stand over night; it will be clear and soft.</p> +<br> +<p><b>WASHING FLUID.</b></p> +<p>One gallon of water and four pounds of ordinary washing soda, +and a quarter of a pound of soda. Heat the water to boiling hot, +put in the soda, boil about five minutes, then pour it over two +pounds of unslaked lime, let it bubble and foam until it settles, +turn it off and bottle it for use. This is the article that is used +in the Chinese laundries for whitening their linen, and is called +"Javelle water;" a tablespoonful put into a suds of three gallons, +and a little, say a quarter of a cupful, in the boiler when boiling +the clothes, makes them very white and clear. Must be well rinsed +afterwards. This preparation will remove tea stains and almost all +ordinary stains of fruit, grass, etc. This fluid brightens the +colors of colored clothes, does not rot them, but should not be +<i>left long in any water</i>; the boiling, sudsing, rinsing and +bluing, should be done in quick succession, until the clothes are +ready to hang on the line.</p> +<br> +<p><b>HARD SOAP. (Washing.)</b></p> +<p>Six pounds of washing soda and three of unslaked lime. Pour on +four gallons of boiling water, let it stand until perfectly clear, +then drain off, and put in six pounds of clean fat. Boil it until +it begins <span class='pagenum'>[Pg 563]</span><a name='Page_563' +id="Page_563"></a>to harden, about two hours, stirring most of the +time. While boiling, thin it with two gallons of cold water, which +you have previously poured on the alkaline mixture, after draining +off the four gallons. This must be settled clear before it is drawn +off. Add it when there is danger of boiling over. Try the thickness +by cooling a little on a plate. Put in a handful of salt just +before taking from the fire. Wet a tub to prevent sticking; turn in +the soap and let it stand until solid. Cut into bars, put on a +board and let it dry. This makes about forty pounds of soap. It can +be flavored just as you turn it out.</p> +<br> +<p><b>SOAP FOR WASHING WITHOUT RUBBING.</b></p> +<p>A soap to clean clothes without rubbing: Take two pounds of sal +soda, two pounds of common bar soap and ten quarts of water. Cut +the soap in thin slices and boil together two hours; strain and it +will be fit for use. Put the clothes in soak the night before you +wash, and to every pailful of water in which you boil them add a +pound of soap. They will need no rubbing, but merely rinsing.</p> +<br> +<p><b>TO MAKE SOFT SOAP WITHOUT COOKING.</b></p> +<p>Pour two pailfuls of boiling water upon twenty pounds of potash +and let it stand two hours. Have ready thirty pounds of clean +grease, upon which pour one pailful of the lye, adding another pail +of water to the potash; let it stand three or four hours, stir it +well; then pour a gallon of the lye upon the grease, stir it well; +and in half an hour another gallon of the lye, stir it thoroughly; +in half an hour repeat the process, and thus proceed until you have +poured off all the lye; then add two pails of boiling hot water to +the remainder of the potash, and let it stand ten hours; then stir +the mixture, and if it has become stiff and the grease has +disappeared from the surface, take out a little and see whether the +weak lye will thicken it; if it does, add the lye; if it does not, +try water, and if that thickens it, let it stand another day, +stirring it well five or six times during the day; if the lye does +not separate from the grease you may fill up with water.</p> +<br> +<p><b>OLD-STYLE FAMILY SOFT SOAP.</b></p> +<p>To <i>set the leach</i>, bore several holes in the bottom of a +barrel, or use one without a bottom; prepare a board larger than +the barrel, <span class='pagenum'>[Pg 564]</span><a name='Page_564' +id="Page_564"></a>then set the barrel on it, and cut a groove +around just outside the barrel, making one groove from this to the +edge of the board, to carry off the lye as it runs off, with a +groove around it, running into one in the centre of the board. +Place all two feet from the ground and tip it so that the lye may +run easily from the board into the vessel below prepared to receive +it. Put half bricks or stones around the edge of the inside of the +barrel; place on them one end of some sticks about two inches wide, +inclining to the centre; on those place some straw to the depth of +two inches, over it scatter two pounds of slaked lime. Put in +ashes, about half of a bushel at a time, pack it well, by pounding +it down, and continue doing so until the barrel is full, leaving a +funnel-shaped hollow in the centre large enough to hold several +quarts of water. Use rain-water boiling hot. Let the water +disappear before adding more. If the ashes are packed very +<i>tightly</i> it may require two or three days before the lye will +begin to run, but it will be the stronger for it, and much +better.</p> +<p><i>To Make Boiled Soft Soap</i>.—Put in a kettle the +grease consisting of all kinds of fat that has accumulated in the +kitchen, such as scraps and bones from the soup-kettle, rinds from +meat, etc.; fill the kettle half full; if there is too much grease +it can be skimmed off after the soap is cold, for another kettle of +soap. This is the only true test when enough grease is used, as the +lye will consume all that is needed and no more. Make a fire under +one side of it. The kettle should be in an out-house or out of +doors. Let it heat very hot so as to fry; stir occasionally to +prevent burning. Now put in the lye a gallon at a time, watching it +closely until it boils, as it sometimes runs over at the beginning. +Add lye until the kettle is full enough, but not <i>too full to +boil well</i>. Soap should boil from the <i>side</i> and not the +middle, as this would be more likely to cause it to boil over. To +test the soap, to one spoonful of soap add one of rain-water; if it +stirs up very thick, the soap is good and will keep; if it becomes +thinner, it is not good. This is the result of one of three causes, +either it is too weak, or there is a deposit of dirt or it is too +strong. Continue to boil for a few hours, when it should flow from +the stick with which it is stirred like thick molasses; but if +after boiling it remains thin, let it stand over night, removing it +from the fire, then drain it off very <span class='pagenum'>[Pg +565]</span><a name='Page_565' id="Page_565"></a>carefully into +another vessel, being very particular to prevent any sediment from +passing. Wash the kettle, return the soap and boil again, if dirt +was the cause; it will now be thick and good; otherwise if it was +<i>too strong</i>, rain-water added will make it right, adding the +water gradually until right and just thick enough.</p> +<center><img src='images/565.png' width='200' height='326' alt='' +title=''></center> +<br> +<span class='pagenum'>[Pg 566]</span><a name='Page_566' id= +"Page_566"></a> +<hr style='width: 65%;'> +<a name='FACTS_WORTH_KNOWING' id="FACTS_WORTH_KNOWING"></a> +<h2><b>FACTS WORTH KNOWING.</b></h2> +<br> +<p><i>An Agreeable Disinfectant:</i>—Sprinkle fresh ground +coffee on a shovel of hot coals, or burn sugar on hot coals. +Vinegar boiled with myrrh, sprinkled on the floor and furniture of +a sick room, is an excellent deodorizer.</p> +<p><i>To Prevent Mold:</i>—A small quantity of carbolic acid +added to paste, mucilage and ink, will prevent mold. An ounce of +the acid to a gallon of whitewash will keep cellars and dairies +from the disagreeable odor which often taints milk and meat kept in +such places.</p> +<p><i>To Make Tracing-Paper:</i>—Dissolve a ball of white +beeswax, one inch in diameter, in half a pint of turpentine. +Saturate the paper in this bath and let it dry two or three days +before using.</p> +<p><i>To Preserve Brooms:</i>—Dip them for a minute or two in +a kettle of boiling suds once a week and they will last much +longer, making them tough and pliable. A carpet wears much longer +swept with a broom cared for in this manner.</p> +<p><i>To Clean Brass-Ware, etc.:</i>—Mix one ounce of oxalic +acid, six ounces of rotten stone, all in powder, one ounce of sweet +oil, and sufficient water to make a paste. Apply a small portion, +and rub dry with a flannel or leather. The liquid dip most +generally used consists of nitric and sulphuric acids; but this is +more corrosive.</p> +<p><i>Polish or Enamel for Shirt Bosoms</i> is made by melting +together one ounce of white wax, and two ounces of spermaceti; heat +gently and turn into a very shallow pan; when cold cut or break in +pieces. When making boiled starch the usual way, enough for a dozen +bosoms, add to it a piece of the polish the size of a hazel +nut.</p> +<p><i>An Erasive Fluid for the Removal of Spots on Furniture</i>, +and all kinds of fabrics, without injuring the color, is made of +four ounces of aqua ammonia, one ounce of glycerine, one ounce of +castile soap and <span class='pagenum'>[Pg 567]</span><a name= +'Page_567' id="Page_567"></a>one of spirits of wine. Dissolve the +soap in two quarts of soft water, add the other ingredients. Apply +with a soft sponge and rub out. Very good for deaning silks.</p> +<p><i>To Remove the Odor of Onion</i> from fish-kettle and +saucepans in which they have been cooked, put wood-ashes or sal +soda, potash or lye; fill with water and let it stand on the stove +until it boils; then wash in hot suds, and rinse well.</p> +<p><i>To Clean Marble Busts:</i>—First free them from all +dust, then wash them with very weak hydrochloric acid. Soap injures +the color of marble.</p> +<p><i>To Remove old Putty from Window Frames</i>, pass a red hot +poker slowly over it and it will come off easily.</p> +<p><i>Hanging Pictures:</i>—The most safe material and also +the best, is copper wire, of the size proportioned to the weight of +the picture. When hung the wire is scarcely visible, and its +strength is far superior to cord.</p> +<p><i>To Keep Milk Sweet:—</i>Put into a panful a spoonful of +grated horse-radish, it will keep it sweet for days.</p> +<p><i>To Take Rust from Steel Implements or Knives:—</i>Rub +them well with kerosene oil, leaving them covered with it a day or +so; then rub them hard and well with finely powdered unslaked +lime.</p> +<p><i>Poison Water:—</i>Water boiled in galvanized iron +becomes poisonous, and cold water passed through zinc-lined iron +pipes should never be used for cooking or drinking. Hot water for +cooking should never be taken from hot water pipes; keep a supply +heated in kettles.</p> +<p><i>Scouring Soap for Cotton and Silk Goods:</i>—Mix one +pound of common soap, half a pound of beef-gall and one ounce and a +half of Venetian turpentine.</p> +<p><i>A Paint for Wood or Stone that Resists all +Moisture:</i>—Melt twelve ounces of resin; mix with it, +thoroughly, six gallons of fish oil and one pound of melted +sulphur. Rub up some ochre or any other coloring substance with a +little linseed oil, enough to give it the right, color and +thickness. Apply several coats of the hot composition with a brush. +The first coat should be very thin.</p> +<p><i>To Ventilate a Room:</i>—Place a pitcher of cold water +on a table in your room and it will absorb all the gases with which +the room is filled from the <span class='pagenum'>[Pg +568]</span><a name='Page_568' id="Page_568"></a>respiration of +those eating or sleeping in the apartment. Very few realize how +important such purification is for the health of the family, or, +indeed, understand or realize that there can be any impurity in the +rooms; yet in a few hours a pitcher or pail of cold water—the +colder the more effective—will make the air of a room pure, +but the water will be entirely unfit for use.</p> +<p><i>To Fill Cracks in Plaster:</i>—Use vinegar instead of +water to mix your plaster of Paris. The resultant mass will be like +putty, and will not "set" for twenty or thirty minutes; whereas, if +you use water the plaster will become hard almost immediately, +before you have time to use it. Push it into the cracks and smooth +it off nicely with a table knife.</p> +<p><i>To Take Spots from Wash Goods:</i>—Rub them with the +yolk of egg before washing.</p> +<p><i>To Take White Spots from Varnished Furniture:</i>—Hold +a hot stove lid or plate over them and they will soon +disappear.</p> +<p><i>To Prevent Oil from Becoming Rancid:</i>—Drop a few +drops of ether into the bottle containing it.</p> +<p><i>Troublesome Ants:</i>—A heavy chalk mark laid a +finger's distance from your sugar box and all around (there must be +no space not covered) will surely prevent ants from troubling.</p> +<p><i>To Make Tough Meat Tender:</i>—Lay it a few minutes in +a strong vinegar water.</p> +<p><i>To Remove Discoloration from Bruises:</i>—Apply a cloth +wrung out in very hot water, and renew frequently until the pain +ceases. Or apply raw beefsteak.</p> +<p><i>A Good Polish for Removing Stains, Spots and Mildew from +Furniture</i> is made as follows: Take half a pint of ninety-eight +per cent, alcohol, a quarter of an ounce each of pulverized resin +and gum shellac, add half a pint of linseed oil; shake well and +apply with a brush or sponge.</p> +<p><i>To Remove Finger-Marks:</i>—Sweet oil will remove +finger-marks from varnished furniture, and kerosene from oiled +furniture.</p> +<p><i>To Remove Paint from Black Silk:</i>—Patient rubbing +with chloroform will remove paint from black silk or any other +goods, and will not hurt the most delicate color or fabric.</p> +<span class='pagenum'>[Pg 569]</span><a name='Page_569' id= +"Page_569"></a> +<p><i>To Freshen Gilt Frames:</i>—Gilt frames may be revived +by carefully dusting them, and then washing with one ounce of soda +beaten up with the whites of three eggs. Scraped patches might be +touched tip with any gold paint. Castile soap and water, with +proper care, may be used to clean oil paintings; other methods +should not be employed without some skill.</p> +<p><i>To Destroy Moths in Furniture:</i>—All the baking and +steaming are useless, as, although the moths may be killed, their +eggs are sure to hatch, and the upholstery to be well riddled. The +naphtha-bath process is effectual. A sofa, chair or lounge may be +immersed in the large vats used for the purpose, and all insect +life will be absolutely destroyed. No egg ever hatches after +passing through the naphtha-bath; all oil, dirt or grease +disappears, and not the slightest damage is done to the most costly +article. Sponging with naphtha will not answer. It is the immersion +for two hours or more in the specially prepared vats which is +effectual.</p> +<p><i>Slicing Pineapples:</i>—The knife used for peeling a +pineapple should not be used for slicing it, as the rind contains +an acid that is apt to cause a swollen mouth and sore lips. The +Cubans use salt as an antidote for the ill effects of the peel.</p> +<p><i>To Clean Iron Sinks:</i>—Rub them well with a cloth wet +with kerosene oil.</p> +<p><i>To Erase Discoloration on Stone China:</i>—Dishes and +cups that are used for baking custards, puddings, etc., that +require scouring, may be easily cleaned by rubbing with a damp +cloth dipped in whiting or "Sapolio," then washed as usual.</p> +<p><i>To Remove Ink, Wine or Fruit Stains:</i>—Saturate well +in tomato juice; it is also an excellent thing to remove stains +from the hands.</p> +<p><i>To Set Colors in Washable Goods:</i>—Soak them previous +to washing in a water in which is allowed a tablespoonful of +ox-gall to a gallon of water.</p> +<p><i>To Take out Paint:</i>—Equal parts of ammonia and +turpentine will take paint out of clothing, no matter how dry or +hard it may be. Saturate the spot two or three times, then wash out +in soap-suds. Ten cents' worth of oxalic acid dissolved in a pint +of hot water will remove paint spots from the windows. Pour a +little into a cup, and apply to <span class='pagenum'>[Pg +570]</span><a name='Page_570' id="Page_570"></a>the spots with a +swab, but be sure not to allow the acid to touch the hands. Brasses +may be quickly cleaned with it. Great care must be exercised in +labeling the bottle, and putting it out of the reach of children, +as it is a deadly poison.</p> +<p><i>To Remove Tar from Cloth:</i>—Saturate the spot and rub +it well with turpentine, and every trace of tar will be +removed.</p> +<p><i>To Destroy Ants:</i>—Ants that frequent houses or +gardens may be destroyed by taking flour of brimstone half a pound, +and potash four ounces; set them in an iron or earthen pan over the +fire until dissolved and united; afterwards beat them to a powder, +and infuse a little of this powder in water, and wherever you +sprinkle it the ants will fly the place.</p> +<p><i>Simple Disinfectant:</i>—The following is a refreshing +disinfectant for a sick room, or any room that has an unpleasant +aroma prevading it: Put some fresh ground coffee in a saucer, and +in the centre place a small piece of camphor gum, which light with +a match. As the gum burns, allow sufficient coffee to consume with +it. The perfume is very pleasant and healthful, being far superior +to pastiles, and very much cheaper.</p> +<p><i>Cure for Hiccough:</i>—Sit erect and inflate the lungs +fully. Then, retaining the breath, bend forward slowly until the +chest meets the knees. After slowly arising again to the erect +position, slowly exhale the breath. Repeat this process a second +time, and the nerves will be found to have received an access of +energy that will enable them to perform their natural +functions.</p> +<p><i>To Keep out Mosquitoes and Bats:</i>—If a bottle of the +oil of pennyroyal is left uncorked in a room at night, not a +mosquito, nor any other blood-sucker, will be found there in the +morning. Mix potash with powdered meal, and throw it into the +rat-holes of a cellar, and the rats will depart. If a rat or a +mouse get into your pantry, stuff into its hole a rag saturated +with a solution of cayenne pepper, and no rat or mouse will touch +the rag for the purpose of opening communication with a depot of +supplies.</p> +<p><i>Salt will Curdle New Milk</i>; hence, in preparing porridge, +gravies, etc., the salt should not be added until the dish is +prepared.</p> +<p><i>To Prevent Rust on Flat-Irons:</i>—Beeswax and salt +will make your rusty flat-irons as smooth and clean as glass. Tie a +lump of wax in <span class='pagenum'>[Pg 571]</span><a name= +'Page_571' id="Page_571"></a>a rag and keep it for that purpose. +When the irons are hot, rub them first with the wax rag, then scour +with a paper or cloth sprinkled with salt.</p> +<p><i>To Prevent Rust on Knives:</i>—Steel knives which are +not in general use may be kept from rusting if they are dipped in a +strong solution of soda: one part water to four of soda; then wipe +dry, roll in flannel and keep in a dry place.</p> +<p><i>Flowers May be Kept Very Fresh over Night</i> if they are +excluded from the air. To do this, wet them thoroughly, put in a +damp box, and cover with wet raw cotton or wet newspaper, then +place in a cool spot.</p> +<p><i>To Sweeten Milk:</i>—Milk which is slightly turned or +changed may be sweetened and rendered fit for use again by stirring +in a little soda.</p> +<p><i>To Scour Knives Easily:</i>—Mix a small quantity of +baking soda with your brick-dust and see if your knives do not +polish better.</p> +<p><i>To Soften Boots and Shoes:</i>—Kerosene will soften +boots and shoes which have been hardened by water, and render them +as pliable as new. Kerosine will make tin kettles as bright as new. +Saturate a woolen rag and rub with it. It will also remove stains +from clean varnished furniture.</p> +<p><i>Faded Goods:</i>—Plush goods and all articles dyed with +aniline colors, which have faded from exposure to the light, will +look as bright as new after sponging with chloroform.</p> +<p><i>Choking:</i>—A piece of food lodged in the throat may +sometimes be pushed down with the finger, or removed with a +hair-pin quickly straightened and hooked at the end, or by two or +three vigorous blows on the back between the shoulders.</p> +<p><i>To Prevent Mold on the Top of Glasses of Jelly</i>, lay a +lump of paraffine on the top of the hot jelly, letting it melt and +spread over it. No brandy paper and no other covering is necessary. +If preferred the paraffine can be melted and poured over after the +jelly is cold.</p> +<p><i>To Preserve Ribbons and Silks:</i>—Ribbons and silks +should be put away for preservation in brown paper; the chloride of +lime in white paper discolors them. A white satin dress should be +pinned up in blue paper with brown paper outside sewn together at +the edges.</p> +<span class='pagenum'>[Pg 572]</span><a name='Page_572' id= +"Page_572"></a> +<p><i>To Preserve Bouquets:</i>—Put a little saltpetre in the +water you use for your bouquets and the flowers will live for a +fortnight.</p> +<p><i>To Destroy Cockroaches:</i>—Hellebore sprinkled on the +floor at night. They eat it and are poisoned.</p> +<p><i>To Remove Iron Rust:</i>—Lemon juice and salt will +remove ordinary iron rust. If the hands are stained there is +nothing that will remove the stains as well as lemon. Cut a lemon +in halves and apply the cut surface as if it were soap.</p> +<p><i>To Keep Bar Soap:</i>—Cut it into pieces and put it +into a dry place; it is more economical to use after it has become +hard, as it does not waste so readily.</p> +<p><i>To Brighten Carpets:</i>—Carpets after the dust has +been beaten out may be brightened by scattering upon them corn meal +mixed with salt and then sweeping it off. Mix salt and meal in +equal proportions. Carpets should be thoroughly beaten on the wrong +side first and then on the right side, after which spots may be +removed by the use of ox-gall or ammonia and water.</p> +<p><i>Silver Tea and Coffeepot:</i>—When putting away those +not in use every day lay a little stick across the top under the +cover. This will allow fresh air to get in and prevent the +mustiness of the contents, familiar to hotel and boarding-house +sufferers.</p> +<p><i>To Prevent Creaking of Bedsteads:</i>—If a bedstead +creaks at each movement of the sleeper, remove the slats, and wrap +the ends of each in old newspapers.</p> +<p><i>To Clean Unvarnished Black Walnut:</i>—Milk, sour or +sweet, well rubbed in with an old soft flannel, will make black +walnut look new.</p> +<p><i>To Prevent Cracking of Bottles and Fruit Jars:</i>—If a +bottle or fruit-jar that has been more than once used is placed on +a towel thoroughly soaked in hot water, there is little danger of +its being cracked by the introduction of a hot liquid.</p> +<p><i>To Prevent Lamp-wicks from Smoking:</i>—Soak them in +vinegar and then dry them thoroughly.</p> +<p>Rub the nickel stove-trimmings and the plated handles and hinges +of doors with kerosene and whiting, and polish with a dry +cloth.</p> +<span class='pagenum'>[Pg 573]</span><a name='Page_573' id= +"Page_573"></a> +<p><i>Death to Bugs:</i>—Varnish is death to the most +persistent bug. It is cheap—ten cents' worth will do for one +bedstead—is easily used, is safe, and improves the looks of +the furniture to which it is applied. The application, must, +however, be thorough, the slats, sides, and every crack and corner +receiving attention.</p> +<p>That salt should be eaten with nuts to aid digestion.</p> +<p>That milk which stands too long makes bitter butter.</p> +<p><i>To Clean Drain Pipes:</i>—Drain pipes, and all places +that are sour or impure, may be cleaned with lime-water or carbolic +acid.</p> +<p>If oil-cloth be occasionally rubbed with a mixture of beeswax +and turpentine, it will last longer.</p> +<p><i>To Remove Mildew from Cloth:</i>—Put a teaspoonful of +chloride of lime into a quart of water, strain it twice, then dip +the mildewed places in this weak solution; lay in the sun; if the +mildew has not disappeared when dry, repeat the operation. Also +soaking the article in sour milk and salt; then lay in the sun; +repeat until all the mildew is out.</p> +<p><i>To Take Ink out of Linen:</i>—Dip the ink spot in pure +melted tallow, then wash out the tallow and the ink will come out +with it. This is said to be unfailing. Milk will remove ink from +linen or colored muslins, when acids would be ruinous, by soaking +the goods until the spot is very faint and then rubbing and rinsing +in cold water.</p> +<p>Ink spots on floors can be extracted by scouring with sand wet +in oil of vitriol and water. When ink is removed, rinse with strong +pearl-ash water.</p> +<p><i>To Toughen Lamp Chimneys and Glass-ware:</i>—Immerse +the article in a pot filled with cold water, to which some common +salt has been added. Boil the water well, then cool slowly. Glass +treated in this way will resist any sudden change of +temperature.</p> +<p><i>To Remove Paint from Window-glass:</i>—Rub it well with +hot sharp vinegar.</p> +<p><i>To Clean Stove-pipe:</i>—A piece of zinc put on the +live coals in the stove will clean out the stove-pipe.</p> +<p><i>Packing Bottles:</i>—India-rubber bands slipped over +them will prevent breakage.</p> +<span class='pagenum'>[Pg 574]</span><a name='Page_574' id= +"Page_574"></a> +<p><i>To Clean Ivory Ornaments:</i>—When ivory ornaments +become yellow or dusky, wash them well in soap and water with a +small brush, to clean the carvings, and then place them, while wet, +in the sunshine. Wet them with soapy water for two or three days, +several times a day, still keeping them in the sunshine, then wash +them again, and they will be perfectly white.</p> +<p><i>Stained Brass:</i>—Whiting wet with aqua ammonia, will +cleanse brass from stains, and is excellent for polishing faucets +and door-knobs of brass or silver. "Sapolio" is still better.</p> +<p><i>Hartshorn</i> applied to the stings of poisonous insects will +allay the pain and stop the swelling; or apply oil of sassafras, +which is better. Bee stings should be treated in this way.</p> +<p><i>For Cleaning Glass Bottles:</i>—Crush egg-shells into +small bits, or a few carpet tacks, or a small quantity of gunshot, +put into the bottle; then fill one-half full of strong soap-suds; +shake thoroughly, then rinse in clear water. Will look like +new.</p> +<p><i>Cutting off Glass Bottles for Clips and Jars:</i>—A +simple, practical way is to take a red-hot poker with a pointed +end; make a mark with a file to begin the cut; then apply the hot +iron and a crack will start, which will follow the iron wherever it +is carried. This is, on the whole, simple, and better than the use +of strings wet with turpentine, etc.</p> +<p><i>Cistern Water may be Purified</i> by charcoal put in a bag +and hung in the water.</p> +<p><i>Salt will Remove the Stain from Silver</i> caused by eggs, +when applied dry with a soft cloth.</p> +<p><i>Opened Fruit, Fish or Vegetables:</i>—Never allow +opened fruit, fish or vegetables to stand in the tin can. Never +stir anything in tin, or, if it is done, use a wooden spoon. In +lifting pies or cakes from bright tin pans, use great caution that +the knife does not scrape off flecks of bright metal.</p> +<p>Never use water which has stood in a lead pipe over night. +<i>Not less than a wooden bucketful should be allowed to +run.</i></p> +<p>Never use water from a stone reservoir for cooking purposes.</p> +<p>Never allow fresh meat to remain in paper; it absorbs the +juices.</p> +<span class='pagenum'>[Pg 575]</span><a name='Page_575' id= +"Page_575"></a> +<p>Never keep vinegar or yeast in stone crocks or jugs; their acid +attacks the glazing, which is said to be poisonous. Glass for +either is better.</p> +<p><i>Squeaking Doors</i> ought to have the hinges oiled by putting +on a drop from the sewing machine oil-can.</p> +<p><i>Plate Glass and Mirrors:</i>—A soft cloth wet in +alcohol, is excellent to wipe off plate glass and mirrors, and +prevents their becoming frosty in winter.</p> +<p>A red-hot iron will soften old putty so that it can be easily +removed.</p> +<p><i>To Test Nutmegs:</i>—Prick them with a pin; if good, +the oil will instantly spread around the puncture.</p> +<p><i>A Good Way to Clean Mica</i> in a stove that has become +blackened with smoke, is to take it out, and thoroughly wash it +with vinegar. If the black does not come off at once, let it soak a +little.</p> +<p><i>To Banish Rats from the Premises</i>, use pounded glass mixed +with dry corn meal, placed within their reach. Sprinkling cayenne +pepper in their holes will also banish them. Chloride of lime is an +infallible remedy, spread around where they come, and thrown into +their holes; it should be renewed once in two weeks. Tar is also a +good remedy.</p> +<p><i>To Prevent the Odor of Boiling Ham or +Cabbage:</i>—Throw red pepper pods or a few bits of charcoal +into the pan they are cooking in.</p> +<p><i>To Brighten Gilt Frames:</i>—Take sufficient flour of +sulphur to give a golden tinge to about one and one-half pints of +water, and in this boil four or five bruised onions, or garlic, +which will answer the same purpose. Strain off the liquid, and with +it, when cold, wash with a soft brush any gilding which requires +restoring, and when dry, it will come out as bright as new +work.</p> +<p>All cooking utensils, including iron-ware, should be washed +outside and inside in hot, soapy water; rinsed in clean, hot water, +wiped dry with a dry towel; a soapy or greasy dish-cloth should +never be used for the purpose.</p> +<span class='pagenum'>[Pg 576]</span><a name='Page_576' id= +"Page_576"></a> +<p>A cake of sapolio should be kept in every kitchen, to be used +freely on all dishes that require scouring and cleansing. All tins +that have become discolored can be made as bright and clean as new +by the use of sapolio; also shines dishes; and, in fact, almost all +articles that require any scouring. Purchased at all groceries. One +of the most useful articles ever used in the kitchen.</p> +<center><img src='images/576.png' width='120' height='459' alt='' +title=''></center> +<span class='pagenum'>[Pg 577]</span><a name='Page_577' id= +"Page_577"></a> +<hr style='width: 65%;'> +<a name='TOILET_RECIPES_ITEMS' id="TOILET_RECIPES_ITEMS"></a> +<h2><b>TOILET RECIPES, ITEMS.</b></h2> +<br> +<p><b>COLOGNE WATER. (Superior.)</b></p> +<p>Oil of lavender two drachms, oil of rosemary one drachm and a +half, orange, lemon and bergamot, one drachm each of the oil; also +two drachms of the essence of musk, attar of rose ten drops, and a +pint of proof spirit. Shake all together thoroughly three times a +day for a week.</p> +<br> +<p><b>JOCKEY CLUB BOUQUET.</b></p> +<p>Mix one pint extract of rose, one pint extract of tuberose, half +a pint of extract of cassia, four ounces extract of jasmine, and +three ounces tincture of civet. Filter the mixture.</p> +<br> +<p><b>ROSE-WATER.</b></p> +<p>Preferable to the distilled for a perfume, or for culinary +purposes. Attar of rose, twelve drops; rub it up with half an ounce +of white sugar and two drachms carbonate magnesia; then add +gradually one quart of water and two ounces of proof spirit, and +filter through paper.</p> +<br> +<p><b>BAY RUM.</b></p> +<p>French proof spirit one gallon, extract bay six ounces. Mix and +color with caramel; needs no filtering.</p> +<br> +<p><b>LAVENDER WATER.</b></p> +<p>Oil of lavender two ounces, orris root half an ounce, spirits of +wine one pint. Mix and keep two or three weeks. It may then be +strained through two thicknesses of blotting-paper and is ready for +use.</p> +<br> +<span class='pagenum'>[Pg 578]</span><a name='Page_578' id= +"Page_578"></a> +<p><b>CREAM OF LILIES.</b></p> +<p>Best white castor oil; pour in a little strong solution of sal +tartar in water, and shake it until it looks thick and white. +Perfume with lavender.</p> +<br> +<p><b>CREAM OF ROSES.</b></p> +<p>Olive oil one pound, attar of roses fifty drops, oil of rosemary +twenty-five drops; mix, and color it with alkanet root.</p> +<br> +<p><b>COLD CREAM.</b></p> +<p>Melt one ounce oil of almonds, half ounce spermaceti, one drachm +white wax, and then add two ounces of rose-water, and stir it +constantly until cold.</p> +<br> +<p><b>LIP-SALVE.</b></p> +<p>Melt one ounce white wax, one ounce sweet oil, one drachm +spermaceti, and throw in a piece of alkanet root to color it, and +when cooling, perfume it with oil rose, and then pour it into small +white jars or boxes.</p> +<br> +<p><b>FOR DANDRUFF.</b></p> +<p>Take glycerine four ounces, tincture of cantharides five ounces, +bay rum four ounces, water two ounces. Mix, and apply once a day +and rub well down the scalp.</p> +<br> +<p><b>HAIR INVIGORATOR.</b></p> +<p>Bay rum two pints, alcohol one pint, castor oil one ounce, carb. +ammonia half an ounce, tincture of cantharides one ounce. Mix them +well. This compound will promote the growth of the hair and prevent +it from falling out.</p> +<br> +<p><b>MACASSAR OIL FOR THE HAIR.</b></p> +<p>Renowned for the past fifty years, is as follows: Take a quarter +of an ounce of the chippings of alkanet root, tie this in a bit of +coarse muslin and put it in a bottle containing eight ounces of +sweet oil; cover it to keep out the dust; let it stand several +days; add to this sixty drops of tincture of cantharides, ten drops +of oil of rose, neroli and lemon each sixty drops; let it stand one +week and you will have one of the most powerful stimulants for the +growth of the hair ever known.</p> +<span class='pagenum'>[Pg 579]</span><a name='Page_579' id= +"Page_579"></a> +<p><i>Another:</i>—To a pint of strong sage tea, a pint of +bay rum and a quarter of an ounce of the tincture of cantharides, +add an ounce of castor oil and a teaspoonful of rose, or other +perfume. Shake well before applying to the hair, as the oil will +not mix.</p> +<br> +<p><b>PHALON'S INSTANTANEOUS HAIR DYE.</b></p> +<p>To one ounce of crystallized nitrate of silver, dissolved in one +ounce of concentrated aqua ammonia, add one ounce of gum arabic and +six ounces of soft water. Keep in the dark. Remember to remove all +grease from the hair before applying the dye.</p> +<p>There is danger in some of the patent hair dyes, and hence the +<i>Scientific American</i> offers what is known as the walnut hair +dye. The simplest form is the expressed juice of the bark or shell +of green walnuts. To preserve the juice a little alcohol is +commonly added to it with a few bruised cloves, and the whole +digested together, with occasional agitation, for a week or +fortnight, when the clear portion is decanted, and, if necessary, +filtered. Sometimes a little common salt is added with the same +intention. It should be kept in a cool place. The most convenient +way of application is by means of a sponge.</p> +<br> +<p><b>DYE FOR WHITE OR LIGHT EYEBROWS.</b></p> +<p>Boil an ounce of walnut bark in a pint of water for an hour. Add +a lump of alum the size of a filbert, and when cold, apply with a +camel's-hair brush.</p> +<br> +<p><b>HAIR WASH.</b></p> +<p>One penny's worth of borax, half a pint of olive oil, one pint +of boiling water.</p> +<p>Pour the boiling water over the borax and oil; let it cool; then +put the mixture into a bottle. Shake it before using, and apply it +with a flannel. Camphor and borax, dissolved in boiling water and +left to cool, make a very good wash for the hair; as also does +rosemary water mixed with a little borax. After using any of these +washes, when the hair becomes thoroughly dry, a little pomatum or +oil should be rubbed in to make it smooth and glossy—that is, +if one prefers oil on the hair.</p> +<br> +<p><b>OXMARROW-POMADE FOR THE HAIR.</b></p> +<p>One marrow bone, half a pint of oil, ten cents' worth of +citronella. Take the marrow out of the bone, place it in warm +water, let it get almost to boiling point, then let it cool and +pour the water away; repeat <span class='pagenum'>[Pg +580]</span><a name='Page_580' id="Page_580"></a>this three times +until the marrow is thoroughly "fined." Beat the marrow to a cream +with a silver fork, stir the oil in, drop by drop, beating all the +time; when quite cold add the citronella, pour into jars and cover +down.</p> +<br> +<p><b>TO INCREASE THE HAIR IN THE BROWS.</b></p> +<p>Clip them and anoint with a, little sweet oil. Should the hair +fall out, having been full, use one of the hair invigorators.</p> +<br> +<p><b>BANDOLINE.</b></p> +<p>To one quart of rose-water add an ounce and a half of gum +tragacanth; let it stand forty-eight hours, frequently straining +it, then strain through a coarse linen cloth; let it stand two +days, and again strain; add to it a drachm of oil of roses. Used by +ladies dressing their hair, to make it lie in any position.</p> +<br> +<p><b>COMPLEXION WASH.</b></p> +<p>Put in a vial one drachm of benzoin gum in powder, one drachm +nutmeg oil, six drops of orange-blossom tea, or apple blossoms put +in half pint of rain-water and boiled down to one teaspoonful and +strained, one pint of sherry wine. Bathe the face morning and +night; will remove all flesh-worms and freckles, and give a +beautiful complexion. Or, put one ounce of powdered gum of benzoin +in a pint of whisky; to use, put in water in wash-bowl till it is +milky, allowing it to dry without wiping. This is perfectly +harmless.</p> +<p>Cream cures sun-burn on some complexions, lemon juice is best on +others, and cold water suits still others best.</p> +<br> +<p><b>BURNET'S CELEBRATED POWDER FOR THE FACE.</b></p> +<p>Five cents' worth of bay rum, five cents' worth of magnesia +snowflake, five cents' worth of bergamot, five cents' worth of oil +of lemon; mix in a pint bottle and fill up with rain-water. Shake +well, and apply with a soft sponge or cloth.</p> +<br> +<p><b>TOILET OR FACE POWDER.</b></p> +<p>Take a quarter of a pound of wheat starch pounded fine; sift it +through a fine sieve, or a piece of lace; add to it eight drops of +oil of <span class='pagenum'>[Pg 581]</span><a name='Page_581' id= +"Page_581"></a>rose, oil of lemon thirty drops, oil of bergamot +fifteen drops. Rub thoroughly together.</p> +<p>The French throw this powder into alcohol, shaking it, letting +it settle, then pouring off the alcohol and drying the powder. In +that case, the perfume is added lastly.</p> +<br> +<p><b>TO REMOVE FRECKLES.</b></p> +<p>The following lotion is highly recommended: One ounce of lemon +juice, a quarter of a drachm of powdered borax, and half a drachm +of sugar; mix in a bottle, and allow them to stand a few days, when +the liquor should be rubbed occasionally on the hands and face. +Another application is: Friar's balsam one part, rose-water twenty +parts.</p> +<p>Powdered nitre moistened with water and applied to the face +night and morning, is said to remove freckles without injury to the +skin.</p> +<p>Also, a tablespoonful of freshly grated horse-radish, stirred +into a cupful of sour milk; let it stand for twelve hours, then +strain and apply often. This bleaches the complexion also, and +takes off tan.</p> +<br> +<p><b>TO REMOVE MOTH PATCHES.</b></p> +<p>Into a pint of rum put a tablespoonful of flour of sulphur. +Apply this to the patches once a day, and they will disappear in +two or three weeks.</p> +<br> +<p><b>CURE FOR PIMPLES.</b></p> +<p>One teaspoonful of carbolic acid and one pint of rose-water +mixed is an excellent remedy for pimples. Bathe the skin thoroughly +and often, but do not let the wash get into the eyes.</p> +<p>This wash is soothing to mosquito bites, and irritations of the +skin of every nature.</p> +<p>It is advisable, in order to clear the complexion permanently, +to cleanse the blood; then the wash would be of advantage.</p> +<p>To obtain a good complexion, a person's diet should receive the +first attention. Greasy food, highly spiced soups, hot bread and +butter, meats or game, rich gravies, alcoholic liquors, +coffee—all are injurious to the complexion. Strong tea used +daily will after a time give the skin the color and appearance of +leather. Coffee affects the nerves more, but the skin less, and a +healthy nervous system is necessary to beauty. Eating between +meals, late suppers, over-eating at <span class='pagenum'>[Pg +582]</span><a name='Page_582' id="Page_582"></a>meals, eating +sweetmeats, candies, etc., all these tend to disorder the blood, +producing pimples and blotches.</p> +<p>Washing of the face or skin is another consideration for a good +complexion; it should be thoroughly washed in plenty of luke-warm +water with some mild soap—then rinsed in clear water +<i>well</i>; dry with a thick soft towel. If suds is left or wiped +off the skin, the action of the air and sun will tan the surface, +and permanently deface the complexion; therefore one should be sure +to thoroughly rinse off all soap from the skin to avoid the +tanning, which will leave a brown or yellow tinge impossible to +efface.</p> +<br> +<p><b>PEARL SMELLING SALTS.</b></p> +<p>Powdered carbonate of ammonia one ounce, strong solution of +ammonia half a fluid ounce, oil of rosemary ten drops, oil of +bergamot ten drops. Mix, and while moist put in wide-mouthed bottle +which is to be well closed.</p> +<br> +<p><b>PEARL TOOTH POWDER.</b></p> +<p>Prepared chalk half a pound, powdered myrrh two ounces; camphor +two drachms, orris root, powdered, two ounces; moisten the camphor +with alcohol and mix well together.</p> +<br> +<p><b>REMOVING TARTAR FROM THE TEETH.</b></p> +<p>This preparation is used by dentists. Pure muriatic acid one +ounce, water one ounce, honey two ounces, mix thoroughly. Take a +tooth-brush, and wet it freely with this preparation, and briskly +rub the black teeth, and in a moment's time they will be perfectly +white; then immediately wash out the mouth well with water, that +the acid may not act on the enamel of the teeth. This should be +done only occasionally.</p> +<br> +<p><b>BAD BREATH.</b></p> +<p>Bad breath from catarrh, foul stomach, or bad teeth, may be +temporarily relieved by diluting a little bromo chloralum with +eight or ten parts of water, and using it as a gargle, and +swallowing a few drops before going out. A pint of bromo chloralum +costs fifty cents, but a small vial will last a long time.</p> +<br> +<span class='pagenum'>[Pg 583]</span><a name='Page_583' id= +"Page_583"></a> +<p><b>SHAVING COMPOUND.</b></p> +<p>Half a pound of plain, white soap, dissolved in a small quantity +of alcohol, as little as can be used; add a tablespoonful of +pulverized borax. Shave the soap and put it in a small tin basin or +cup; place it on the fire in a dish of boiling water; when melted, +add the alcohol, and remove from the fire; stir in oil of bergamot +sufficient to perfume it.</p> +<br> +<p><b>BARBER'S SHAMPOO MIXTURE.</b></p> +<p>Dissolve half an ounce of carbonate of ammonia and one ounce of +borax in one quart of water; then add two ounces of glycerine in +three quarts of New England rum, and one quart of bay rum. Moisten +the hair with this liquid; shampoo with the hands until a light +lather is formed; then wash off with plenty of clean water.</p> +<br> +<p><b>RAZOR-STROP PASTE.</b></p> +<p>Wet the strop with a little sweet oil, and apply a little flour +of emery evenly over the surface.</p> +<br> +<p><b>CAMPHOR ICE.</b></p> +<p>Melt together over a water bath white wax and spermaceti each +one ounce, camphor two ounces, sweet almond oil, one pound, then +triturate until the mixture has become homogeneous, and allow one +pound of rose-water to flow in slowly during the operation. +Excellent for chapped lips or hands.</p> +<br> +<p><b>ODORIFEROUS OR SWEET-SCENTING BAGS.</b></p> +<p>Lavender flowers one ounce, pulverized orris, two drachms, +bruised rosemary leaves half ounce, musk five grains, attar of rose +five drops. Mix well, sew up in small flat muslin bags, and cover +them with fancy silk or satin.</p> +<p>These are very nice to keep in your bureau drawers or trunk, as +the perfume penetrates through the contents of the trunk or +drawers. An acceptable present to a single gentleman.</p> +<br> +<p><b>HOW TO KEEP BRUSHES CLEAN.</b></p> +<p>The best way in which to clean hair-brushes is with spirits of +ammonia, as its effect is immediate. No rubbing is required, and +cold <span class='pagenum'>[Pg 584]</span><a name='Page_584' id= +"Page_584"></a>water can be used just as successfully as warm. Take +a tablespoonful of ammonia to a quart of water, dip the hair part +of the brush without wetting the ivory, and in a moment the grease +is removed; then rinse in cold water, shake well, and dry in the +air, but not in the sun. Soda and soap soften the bristles and +invariably turn the ivory yellow.</p> +<br> +<p><b>TOILET ITEMS.</b></p> +<p>Mutton tallow is considered excellent to soften the hands. It +may be rubbed on at any time when the hands are perfectly dry, but +the best time is when retiring, and an old pair of soft, large +gloves thoroughly covered on the inside with the tallow and +glycerine in equal parts, melted together, can be worn during the +night with the most satisfactory results.</p> +<p>Four parts of glycerine and five parts of yolks of eggs +thoroughly mixed, and applied after washing the hands, is also +considered excellent.</p> +<p>For chapped hands or face: One ounce of glycerine, one ounce of +alcohol mixed, then add eight ounces of rose-water.</p> +<p>Another good rule is to rub well in dry oatmeal after every +washing, and be particular regarding the quality of soap. Cheap +soap and hard water are the unknown enemies of many people, and the +cause of rough skin and chapped hands. Castile soap and rain-water +will sometimes cure without any other assistance.</p> +<p>Camphor ice is also excellent, and can be applied with but +little inconvenience. Borax dissolved and added to the toilet water +is also good.</p> +<p>For chapped lips, beeswax dissolved in a small quantity of sweet +oil, by heating carefully. Apply the salve two or three times a +day, and avoid wetting the lips as much as possible.</p> +<p>To soften the hands: One can have the hands in soap-suds with +soft soap without injury to the skin if the hands are dipped in +vinegar or lemon juice immediately after. The acids destroy the +corrosive effects of the alkali, and make the hands soft and white. +Indian meal and vinegar or lemon juice used on hands where +roughened by cold or labor will heal and soften them. Rub the hands +in this, then wash off thoroughly and rub in glycerine. Those who +suffer from chapped hands will find this comforting.</p> +<span class='pagenum'>[Pg 585]</span><a name='Page_585' id= +"Page_585"></a> +<p>To remove stains, rub a slice of raw potato upon the stains; or +wash the hands in lemon juice or steeped laurel-leaves.</p> +<p>To give a fine color to the nails, the hands and fingers must be +well lathered and washed with fine soap; then the nails must be +rubbed with equal parts of cinnebar and emery, followed by oil of +bitter almonds. To take white spots from the nails, melt equal +parts of pitch and turpentine in a small cup; add to it vinegar and +powdered sulphur. Rub this on the nails and the spots will soon +disappear.</p> +<br> +<p><b>TOILET SOAP.</b></p> +<p>One pound of washing soda, one pound of lard or clear tallow, +half a pound of unslaked lime, one tablespoonful of salt, three +quarts of water. Put the soda and lime in a large dish, and pour +over the water, boiling hot; stir until dissolved; let it stand +until clear, then pour off the clear liquid, add the grease and +salt; boil four hours, then pour into pans to cool. If it should be +inclined to curdle or separate, indicating the lime to be too +strong, pour in a little more water, and boil again. Perfume as you +please, and pour into molds or a shallow dish, and, when cold, cut +into bars to dry.</p> +<br> +<p><b>ANTIDOTES FOR POISONS.</b></p> +<p>The following list gives some of the more common poisons and the +remedies most likely to be on hand in case of need:—</p> +<p><i>Acids:</i>—These cause great heat and sensation of +burning pain from the mouth down to the stomach. The remedies are-: +Magnesia, soda, pearl ash, or soap dissolved in water, every two +minutes; then use the stomach pump, or an emetic.</p> +<p><i>Alkali:</i>—Drink freely of water with vinegar or lemon +juice in it, made very strong of the sour.</p> +<p><i>Ammonia:</i>—Remedy is lemon juice or vinegar.</p> +<p><i>Arsenic Remedies:</i>—Give prompt emetic of mustard and +salt, a tablespoonful of each, in a coffeecup of <i>warm</i> water; +then follow with sweet oil, butter made warm, or milk. Also may use +the white of an egg in half a cupful of milk or lime water. Chalk +and water is good, and the preparation of iron, ten drops in water +every half hour: hydrated magnesia.</p> +<span class='pagenum'>[Pg 586]</span><a name='Page_586' id= +"Page_586"></a> +<p><i>Alcohol:</i>—First cleanse out the stomach by an +emetic, then dash cold water on the head, and give ammonia (spirits +of hartshorn).</p> +<p><i>Laudanum, Morphine, Opium:</i>—First give a strong +emetic of mustard and water, then very strong coffee and acid +drinks; dash cold water on the head, then keep in motion.</p> +<p><i>Belladonna:</i>—Give an emetic of mustard, salt and +water; then drink plenty of vinegar and water or lemonade.</p> +<p><i>Charcoal:</i>—In poisons, by carbonic gas, remove the +patient to the open air, dash cold water on the head and body, and +stimulate the nostrils and lungs with hartshorn, at the same time +rubbing the chest briskly.</p> +<p><i>Corrosive Sublimate, Saltpetre, Blue Vitriol, Bed-bug +Poison:</i>—Give white of egg, freshly mixed with water, in +large quantities; or give wheat flour and water, or soap and water +freely, or salt and water, or large draughts of milk.</p> +<p><i>Lead:</i>—White lead and sugar of lead. Give an emetic, +then follow with cathartics, such as castor oil, and epsom salts +especially.</p> +<p><i>Nux Vomica:</i>—First emetics, and then brandy.</p> +<p><i>Oxalic Acid (frequently taken for epsom +salts):</i>—First give soap and water, or chalk or magnesia +and water. Give every two minutes.</p> +<p><i>White Vitriol:</i>—Give plenty of milk and water.</p> +<p><i>Tartar Emetic:</i>—Take large doses of tea made of +white oak bark, or peruvian bark. Drink plenty of warm water to +encourage vomiting; then, if the vomiting should not stop, give a +grain of opium in water.</p> +<p><i>Nitrate of Silver (lunar caustic):</i>—Give a strong +solution of common salt and water, and then an emetic.</p> +<p><i>Verdigris:</i>—Give plenty of white of egg and +water.</p> +<p><i>Tobacco:</i>—Emetics, frequent draughts of cold water; +camphor and brandy.</p> +<span class='pagenum'>[Pg 587]</span><a name='Page_587' id= +"Page_587"></a> +<hr style='width: 65%;'> +<a name='MISCELLANEOUS' id="MISCELLANEOUS"></a> +<h2>MISCELLANEOUS.</h2> +<br> +<p><b>FRENCH WORDS IN COOKING.</b></p> +<p><i>Aspic:</i>—Savory jelly for cold dishes.</p> +<p><i>Au gratin:</i>—Dishes prepared with sauce and crumbs +and baked.</p> +<p><i>Bouchées:</i>—Very thin patties or cakes, as +name indicates—mouthfuls.</p> +<p><i>Baba:</i>—A peculiar, sweet French yeast cake.</p> +<p><i>Bechamel:</i>—A rich, white sauce made with stock.</p> +<p><i>Bisque:</i>—A white soup made of shell fish.</p> +<p><i>To Blanch:</i>—To place any article on the fire till it +boils, then plunge it in cold water; to whiten poultry, vegetables, +etc. To remove the skin by immersing in boiling water.</p> +<p><i>Bouillon:</i>—A clear soup, stronger than broth, yet +not so strong as <i>consommé</i>, which is "reduced" +soup.</p> +<p><i>Braisé:</i>—Meat cooked in a closely covered +stewpan, so that it retains its own flavor and those of the +vegetables and flavorings put with it.</p> +<p><i>Brioche:</i>—A very rich, unsweetened French cake made +with yeast.</p> +<p><i>Cannelon:</i>—Stuffed rolled-up meat.</p> +<p><i>Consommé:</i>—Clear soup or bouillon boiled down +till very rich, <i>i.e.</i> consumed.</p> +<p><i>Croquettes:</i>—A savory mince of fish or fowl, made +with sauce into shapes, and fried.</p> +<p><i>Croustades:</i>—Fried forms of bread to serve minces or +other meats upon.</p> +<p><i>Entrée:</i>—A small dish, usually served between +the courses at dinner.</p> +<p><i>Fondue:</i>—A light preparation of melted cheese.</p> +<p><i>Fondant:</i>—Sugar boiled and beaten to a creamy +paste.</p> +<p><i>Hollandaise Sauce:</i>—A rich sauce, something like hot +mayonnaise.</p> +<p><i>Matelote:</i>—A rich fish stew, with wine.</p> +<p><i>Mayonnaise:</i>—A rich salad dressing.</p> +<span class='pagenum'>[Pg 588]</span><a name='Page_588' id= +"Page_588"></a> +<p><i>Meringue:</i>—Sugar and white of egg beaten to +sauce.</p> +<p><i>Marmade:</i>—A liquor of spices, vinegar, etc., in +which fish or meats are steeped before cooking.</p> +<p><i>Miroton:</i>—Cold meat warmed in various ways, and +dished in circular form.</p> +<p><i>Purse:</i>—This name is given to very thick soups, the +ingredients for thickening which have been rubbed through a +sieve.</p> +<p><i>Poulette Sauce:</i>—A bechamel sauce, to which white +wine and sometimes eggs are added.</p> +<p><i>Ragout:</i>—A rich, brown stew, with mushrooms, +vegetables, etc.</p> +<p><i>Piquante:</i>—A sauce of several flavors, acid +predominating.</p> +<p><i>Quenelles</i>:—Forcemeat with bread, yolks of eggs +highly seasoned, and formed with a spoon to an oval shape; then +poached and used either as a dish by themselves, or to garnish.</p> +<p><i>Remoulade:</i>—A salad dressing differing from +mayonnaise, in that the eggs are hard boiled and rubbed in a mortar +with mustard, herbs, etc.</p> +<p><i>Rissole:</i>—Rich mince of meat or fish rolled in thin +pastry and fried.</p> +<p><i>Roux:</i>—A cooked mixture of butter and flour, for +thickening soups and stews.</p> +<p><i>Salmi:</i>—A rich stew of game, cut up and dressed, +when half roasted.</p> +<p><i>Sauter:</i>—To toss meat, etc., over the fire, in a +little fat.</p> +<p><i>Soufflé:</i>—A very light, much whipped-up +pudding or omelette.</p> +<p><i>Timbale:</i>—A sort of pie in a mold.</p> +<p><i>Vol au vents:</i>—Patties of very light puff paste, +made without a dish or mold, and filled with meat or preserves, +etc.</p> +<div class='right'><i>Catherine Owen, in Good +Housekeeping.</i></div> +<hr style='width: 45%;'> +<br> +<p><b>ARTICLES REQUIRED FOR THE KITCHEN.</b></p> +<p>The following list will show what articles are necessary for the +kitchen, and will be quite an aid to young housekeepers when about +commencing to furnish the utensils needed in the kitchen +department, and may prove useful to many.</p> +<span class='pagenum'>[Pg 589]</span><a name='Page_589' id= +"Page_589"></a> +<ul> +<li>3 Sweeping brooms and 1 dust-pan.</li> +<li>1 Whisk broom.</li> +<li>1 Bread box.</li> +<li>2 Cake boxes.</li> +<li>1 Large flour box.</li> +<li>1 Dredging box.</li> +<li>1 Large-sized tin pepper box.</li> +<li>1 Spice box containing smaller spice boxes.</li> +<li>2 Cake pans, two sizes.</li> +<li>4 Bread pans.</li> +<li>2 Square biscuit pans.</li> +<li>1 Apple corer.</li> +<li>1 Lemon squeezer.</li> +<li>1 Meat cleaver.</li> +<li>3 Kitchen knives and forks.</li> +<li>1 Large kitchen fork and 4 kitchen spoons, two sizes.</li> +<li>1 Wooden spoon for cake making.</li> +<li>1 Large bread knife.</li> +<li>1 Griddle cake turner, also 1 griddle.</li> +<li>1 Potato masher.</li> +<li>1 Meat board.</li> +<li>1 Dozen patty pans; and the same number of tartlet pans.</li> +<li>1 Large tin pail and 1 wooden pail.</li> +<li>2 Small tin pails.</li> +<li>1 Set of tin basins.</li> +<li>1 Set of tin measures.</li> +<li>1 Wooden butter ladle.</li> +<li>1 Tin skimmer.</li> +<li>1 Tin steamer.</li> +<li>2 Dippers, two sizes.</li> +<li>2 Funnels, two sizes.</li> +<li>1 Set of jelly cake tins.</li> +<li>4 Pie pans.</li> +<li>3 Pudding molds, one for boiling, two for baking, two +sizes.</li> +<li>2 Dish pans, two sizes.</li> +<li>2 Cake or biscuit cutters, two sizes.</li> +<li>2 Graters, one large and one small.</li> +<li>1 Coffee canister.</li> +<li>1 Tea canister.</li> +<li>1 Tin or granite-ware teapot.</li> +<li>1 Tin or granite-ware coffeepot.</li> +<li>4 Milk pans, 1 milk strainer.</li> +<li>1 Dozen iron gem pans or muffin rings.</li> +<li>1 Coarse gravy strainer, 1 fine strainer.</li> +<li>1 Colander.</li> +<li>1 Flour sifter.</li> +<li>2 Scoops, one for flour, one for sugar.</li> +<li>2 Jelly molds, two sizes.</li> +<li>1 Can opener, 1 egg beater.</li> +<li>1 Cork screw.</li> +<li>1 Chopping-knife.</li> +<li>2 Wooden chopping-bowls, two sizes.</li> +<li>1 Meat saw.</li> +<li>2 Large earthen bowls.</li> +<li>4 Stone jars.</li> +<li>1 Coffee mill.</li> +<li>1 Candlestick.</li> +<li>2 Market baskets, two sizes.</li> +<li>1 Clock.</li> +<li>1 Ash bucket.</li> +<li>1 Gridiron.</li> +<li>2 Frying pans or spiders, two sizes.</li> +<li>4 Flat-irons, 2 number 8 and 2 number 6.</li> +<li>2 Dripping pans, two sizes.</li> +<li>3 Iron kettles, porcelain lined if possible.</li> +<li>1 Corn beef or fish kettle.</li> +<li>1 Tea-kettle.</li> +<li>2 Granite-ware stewpans, two sizes.</li> +<li>1 Wire toaster.</li> +<li>1 Double kettle for cooking custards, grains, etc.</li> +<li>2 Sugar boxes, one for coarse and one for fine sugar.</li> +<li>1 Waffle iron.</li> +<li>1 Step ladder.</li> +<li>1 Stove, 1 coal shovel.</li> +<li>1 Pair of scales.</li> +<li>2 Coal hods or buckets.</li> +<li>1 Kitchen table, 2 kitchen chairs.</li> +<li>1 Large clothes basket.</li> +<li>1 Wash boiler, 1 wash board.</li> +<li>8 Dozen clothes pins.</li> +<li>1 Large nail hammer and one small tack hammer.</li> +<li>1 Bean pot.</li> +<li>1 Clothes wringer.</li> +</ul> +<span class='pagenum'>[Pg 590]</span><a name='Page_590' id= +"Page_590"></a> +<p>An ingenious housewife will manage to do with less conveniences, +but these articles, if they can be purchased in the commencement of +housekeeping, will save time and labor, making the preparation of +food more easy—and it is always economy in the end to get the +best material in all wares, as, for instance, the double plate tin +will last for years, whereas the poor kind has to be replaced in a +short time; the low-priced earthenware is soon broken up, whereas +the strong stoneware, costing but a trifle more, lasts almost a +lifetime.</p> +<p>In relation to the economy and management of the kitchen, I +might suggest that the most essential thing is cleanliness in +cooking, and also cleanliness with your person as well as in the +keeping of the kitchen.</p> +<p>The hands of the cook should be always thoroughly cleansed +before touching or handling anything pertaining to the cooking. +Next there should never be anything wasted or thrown away that can +be turned to account, either for your own family or some family in +poor circumstances. Bread that has become hard can be used for +toasting, or for stuffing and pudding. In warm weather any gravies +or soups that are left from the preceding day should be boiled up +and poured into clean pans. This is particularly necessary where +vegetables have been added to the preparation, as it then so soon +turns sour. In cooler weather, every other day will be often enough +to warm up these things. In cooking, clear as you go; that is to +say, do not allow a host of basins, plates, spoons, and other +utensils, to accumulate on the dressers and tables whilst you are +engaged in preparing the dinner. By a little management and +forethought, much confusion may be saved in this way. It is as easy +to put a thing in its place when it is done with, as it is to keep +continually moving it to find room for fresh requisites. For +instance, after making a pudding, the flour-tub, paste-board, and +rolling-pin, should be put away, and any basins, spoons, etc., +should be neatly packed up near the sink, to be washed when the +proper time arrives. Neatness, order and method should be always +observed.</p> +<p>Never let your stock of spices, salt, seasoning, herbs, etc., +dwindle down so low that some day, in the midst of preparing a +large dinner, you find yourself minus a very important ingredient, +thereby causing much confusion and annoyance.</p> +<p>After you have washed your saucepans, fish-kettle, etc., stand +them before the fire for a few minutes to get thoroughly dry +inside, <span class='pagenum'>[Pg 591]</span><a name='Page_591' id= +"Page_591"></a>before putting them away. They should then be kept +in a dry place, in order that they may escape the deteriorating +influence of rust, and thereby be quickly destroyed. Never leave +saucepans dirty from one day's use to be cleaned the next; it is +slovenly and untidy.</p> +<p>Do not be afraid of hot water in washing up dishes and dirty +cooking utensils. As these are essentially greasy, luke-warm water +cannot possibly have the effect of cleansing them effectually. Do +not be chary also of changing and renewing the water occasionally. +You will thus save yourself much time and labor in the long +run.</p> +<p>Keep a cake of sapolio always on hand in the +kitchen—always convenient for rubbing off stains from +earthenware, tin, glass, in fact, almost everything but silver; it +is a cheap and valuable article, and can be purchased at nearly +every grocery in the United States.</p> +<hr style='width: 65%;'> +<a name='DYEING_OR_COLORING' id="DYEING_OR_COLORING"></a> +<h2><b>DYEING OR COLORING.</b></h2> +<br> +<p><b>GENERAL REMARKS.</b></p> +<p>Everything should be clean. The goods should be scoured in soap +and the soap rinsed out. They are often steeped in soap lye over +night. Dip them into water just before putting them into +preparations, to prevent spotting. Soft water should be used, +<i>sufficient to cover the goods well; this is always understood +where quantity is not mentioned</i>. When goods are dyed, air them; +then rinse well, and hang up to dry. Do not wring silk or merino +dresses when scouring or dyeing them. If cotton goods are to be +dyed a light color, they should first be bleached.</p> +<br> +<p><b>SILKS.</b></p> +<p><i>Black:</i>—Make a weak lye as for black or woolens; +work goods in bichromate of potash a little below boiling heat, +then dip in the log-wood in the same way; if colored in blue +vitriol dye, use about the same heat.</p> +<p><i>Orange:</i>—For one pound goods, annotto one pound, +soda one pound; repeat as desired.</p> +<p><i>Green—Very Handsome:</i>—For one pound goods, +yellow oak bark eight ounces; boil one-half hour; turn off the +liquor from bark and add alum six ounces; let it stand until cold; +while making this, color <span class='pagenum'>[Pg +592]</span><a name='Page_592' id="Page_592"></a>goods in blue +dye-tub a light blue, dry and wash, dip in alum and bark dye. If it +does not take well, warm the dye a little.</p> +<p><i>Purple:</i>—For one pound goods. First obtain a light +blue, by dipping in home-made dye-tub; then dry; dip in alum four +ounces, with water to cover, when little warm. If color is not full +enough add chemic.</p> +<p><i>Yellow:</i>—For one pound goods, alum three ounces, +sugar of lead three-fourths ounce; immerse goods in solution over +night; take out, drain, and make a new lye with fustic one pound; +dip until the required color is obtained.</p> +<p><i>Crimson:</i>—For one pound goods, alum three ounces; +dip at hand heat one hour; take out and drain while making new dye +by boiling ten minutes, cochineal three ounces, bruised nutgalls +two ounces and cream of tartar one-fourth ounce, in one pail of +water; when little cool, begin to dip, raising heat to boil; dip +one hour; wash and dry.</p> +<p><i>Sky Blue on Silk or Cotton—Very +Beautiful:</i>—Give goods as much color from a solution of +blue vitriol two ounces, to water one gallon, as it will take up in +dipping fifteen minutes; then run it through lime water. This will +make a beautiful and durable sky blue.</p> +<p><i>Brown on Silk or Cotton—Very Beautiful:</i>—After +obtaining a blue color as above, run goods through a solution of +prussiate of potash one ounce, to water one gallon.</p> +<p><i>Light Blue:</i>—For cold water one gallon, dissolve +alum one-half tablespoonful, in hot water one teacupful, and add to +it; then add chemic, one teaspoonful at a time to obtain the +desired color—the more chemic the darker the color.</p> +<br> +<p><b>WOOLEN GOODS.</b></p> +<p><i>Chrome Black—Best in Use:</i>—For five pounds of +goods, blue vitriol six ounces; boil a few minutes, then dip the +goods three-fourths of an hour, airing often; take out the goods, +make a dye with three pounds of log-wood, boil one-half hour; dip +three-fourths of an hour, air goods, and dip three-fourths of an +hour more. Wash in strong suds. This will not fade by exposure to +sun.</p> +<span class='pagenum'>[Pg 593]</span><a name='Page_593' id= +"Page_593"></a> +<p><i>Wine Color:</i>—For five pounds of goods, camwood two +pounds; boil fifteen minutes and dip the goods one-half hour; boil +again and dip one-half hour then darken with blue vitriol one and +one-half ounces; if not dark enough, add copperas one-half +ounce.</p> +<p><i>Scarlet—Very Fine:</i>—For one pound of goods, +cream of tartar one-half ounce, cochineal, well pulverized, one +half ounce, muriate of tin two and one-half ounces; boil up the dye +and enter the goods; work them briskly for ten or fifteen minutes, +then boil one and one-half hours, stirring goods slowly while +boiling. Wash in clear water and dry in the shade.</p> +<p><i>Pink:</i>—For three pounds of goods, alum three ounces; +boil and dip the goods one hour, then add to the dye, cream of +tartar four ounces, cochineal, well pulverized, one ounce; boil +well and dip the goods while boiling until the color suits.</p> +<p><i>Blue—Quick Process:</i>—For two pounds of goods, +alum five ounces, cream of tartar three ounces; boil goods in this +one hour, then put them into warm water which has more or less +extract of indigo in it, according to the depth of color desired, +and boil again until it suits, adding more of the blue if +needed.</p> +<p><i>Madder Red:</i>—To each pound of goods, alum five +ounces, red or cream of tartar one ounce. Put in the goods and +bring the kettle to a boil for one-half hour; then air them and +boil one-half hour longer; empty the kettle and fill with clean +water; put in bran one peck; make it milk-warm, and let it stand +until the bran rises; then skim off the bran and put in one-half +pound madder; put in the goods and heat slowly until it boils and +is done. Wash in strong suds.</p> +<p><i>Green:</i>—For each pound of goods, fustic one pound, +with alum three and one-half ounces; steep until strength is out, +and soak the goods therein until a good yellow is obtained, then +remove the chips, and add extract of indigo or chemic, one +tablespoonful at a time, until color suits.</p> +<p><i>Snuff Brown, Dark:</i>—For five pounds of goods, +camwood one pound; boil it fifteen minutes; then dip the goods +three-fourths of an hour; take them out and add to the dye two and +one-half pounds fustic; boil ten minutes, and dip the goods +three-fourths of an hour; then add blue vitriol one ounce, copperas +four ounces; dip again one-half hour. If not dark enough add more +copperas.</p> +<span class='pagenum'>[Pg 594]</span><a name='Page_594' id= +"Page_594"></a> +<p><i>Another Method—Any Shade:</i>—Boil the goods in a +mordant of alum two parts, copperas three parts; then rinse them +through a bath of madder. The tint depends on the relative +proportions of the copperas and alum; the more copperas, the darker +the dye; joint weight of both should not be more than one-eighth of +weight of goods. Mixtures of reds and yellows with blues and +blacks, or simple dyes, will make any shade.</p> +<p><i>Orange:</i>—For five pounds of goods, muriate of tin +six tablespoonfuls, argol four ounces; boil and dip one hour and +add again to the dye one teacupful of madder; dip again one-half +hour. Cochineal, about two ounces, in place of madder, makes a much +brighter color.</p> +<p><i>Purple:</i>—For each pound of goods, two ounces of +cudbear; rinse the goods well in soap-suds, then dissolve cudbear +in hot suds—not quite boiling, and soak the goods until of +required color. The color is brightened by rinsing in alum +water.</p> +<p><i>Yellow—Rich:</i>—Work five pounds of goods +one-half hour in a boiling bath with three ounces bichromate of +potassa and two ounces alum; lift and expose till well cooled and +drained; then work one-half hour in another bath with five pounds +of fustic. Wash out and dry.</p> +<p><i>Crimson:</i>—Work for one hour in a bath with one pound +cochineal paste, six ounces of dry cochineal, one pound of tartar, +one pint of protochloride of tin. Wash out and dry.</p> +<p><i>Salmon:</i>—For each pound of goods, one-fourth pound +of annotto, one-fourth pound of soap; rinse the goods well in warm +water, put them into mixture and boil one-half hour. Shade will be +according to the amount of annotto.</p> +<p><i>Dove and Slate Colors of All Shades:</i>—Boil in an +iron vessel a teacupful of black tea with a teaspoonful of copperas +and sufficient water. Dilute till you get the shade wanted.</p> +<br> +<p><b>COTTON GOODS.</b></p> +<p><i>Black:</i>—For five pounds of goods, boil them in a +decoction of three pounds of sumach one-half hour and steep twelve +hours; dip in lime-water one-half hour; take out and let them drip +one hour, run them through the lime-water again fifteen minutes. +Make a new dye with two and one-half pounds log-wood (boiled one +hour) and dip <span class='pagenum'>[Pg 595]</span><a name= +'Page_595' id="Page_595"></a>again three hours; add bichromate +potash two ounces, to the log-wood dye and dip one hour. Wash in +clear, cold water and dry in the shade. Only process for permanent +black.</p> +<p><i>Sky Blue:</i>—For three pounds of goods, blue vitriol +four ounces; boil a few minutes, then dip the goods three hours; +then pass them through a strong lime-water. A <i>beautiful</i> +brown can be obtained by next putting the goods through a solution +of prussiate of potash.</p> +<p><i>Green:</i>—Dip the goods in home-made blue; dye until +blue enough is obtained to make the green as dark as required; take +out, dry and rinse a little. Make a dye with fustic three pounds, +of log-wood three ounces, to each pound of goods, by boiling dye +one hour; when cooled so as to bear the hand put in the goods, move +briskly a few minutes, and let lie one hour; take out and +thoroughly drain; dissolve and add to the dye for each pound of +cotton, blue vitriol one-half ounce, and dip another hour. Wring +out and let dry in the shade. By adding or diminishing the log-wood +and fustic any shade may be had.</p> +<p><i>Yellow:</i>—For five pounds of goods, seven ounces of +sugar of lead; dip the goods two hours; make a new dye with +bichromate of potash four ounces; dip until the color suits; wring +out and dry. If not yellow enough, repeat.</p> +<p><i>Orange:</i>—For five pounds of goods, sugar of lead +four ounces; boil a few minutes; when a little cool, put in the +goods; dip for two hours; wring out; make a new dye with bichromate +potash eight ounces, madder two ounces; dip until it suits; if +color is too red, take a small sample and dip into lime-water and +choose between them.</p> +<p><i>Red:</i>—Muriate of tin two-thirds of a teacupful; add +water to cover the goods; raise to boiling heat; put in the goods +one hour, stir often; take out, empty the kettle, put in clean +water with nic-wood one pound; steep one-half hour at hand heat; +then put in the goods and increase the heat one hour—not +boiling. Air the goods and dip them one hour as before. Wash +without soap.</p> +<hr style='width: 65%;'> +<a name='SMALL_POINTS_ON_TABLE_ETIQUETTE' id= +"SMALL_POINTS_ON_TABLE_ETIQUETTE"></a> +<h2><b>SMALL POINTS ON TABLE ETIQUETTE.</b></h2> +<br> +<p>Delicacy of manner at table stamps both man and woman, for one +can, at a glance, discern whether a person has been trained to eat +well—<i>i.e.</i> to hold the knife and fork properly, to eat +without the slightest <span class='pagenum'>[Pg 596]</span><a name= +'Page_596' id="Page_596"></a>sound of the lips, to drink quietly, +to use the napkin rightly, to make no noise with any of the +implements of the table, and last, but not least, to eat slowly and +masticate the food thoroughly. All these points should be most +carefully taught to children, and then they will always feel at +their ease at the grandest tables in the land. There is no position +where the innate refinement of a person is more fully exhibited +than at the table, and nowhere that those who have not been trained +in table etiquette feel more keenly their deficiencies. The knife +should never be used to carry food to the mouth, but only to cut it +up into small mouthfuls; then place it upon the plate at one side, +and take the fork in the right hand, and eat all the food with it. +When both have been used finally, they should be laid diagonally +across the plate, with both handles toward the right hand; this is +understood by well-trained waiters to be the signal for removing +them, together with the plate.</p> +<p>Be careful to keep the mouth shut closely while masticating the +food. It is the opening of the lips which causes the smacking which +seems very disgusting. Chew your food well, but do it silently, and +be careful to take small mouthfuls. The knife can be used to cut +the meat finely, as large pieces of meat are not healthful, and +appear very indelicate. At many tables, two, three or more knives +and forks are placed on the table, the knives at the right hand of +the plate, the forks at the left,—a knife and a fork for each +course, so that there need be no replacing of them after the +breakfast and dinner is served. The smaller ones, which are for +game, dessert, or for hot cakes at breakfast, can be tucked under +the edges of the plate, and the large ones, for the meat and +vegetables, are placed outside of them. Be very careful not to +clatter your knives and forks upon your plates, but use them +without noise. When passing the plate for a second helping, lay +them together at one side of the plate, with handles to the right. +When you are helped to anything, <i>do not</i> wait until the rest +of the company are provided, as it is not considered good breeding. +Soup is always served for the first course, and it should be eaten +with dessert spoons, and taken from the sides, not the tips, of +them, without any sound of the lips, and not sucked into the mouth +audibly from the ends of the spoon. Bread should not be broken into +soup or gravy. Never ask to be helped to soup a second time. The +hostess may ask you to take a second plate, but you will politely +decline. <span class='pagenum'>[Pg 597]</span><a name='Page_597' +id="Page_597"></a>Fish chowder, which is served in soup plates, is +said to be an exception which proves this rule, and when eating of +that it is correct to take a second plateful if desired.</p> +<p>Another generally neglected obligation is that of spreading +butter on one's bread as it lies in one's plate, or but slightly +lifted at one end of the plate; it is very frequently buttered in +the air, bitten in gouges, and still held in the face and eyes of +the table with the marks of the teeth on it; This is certainly not +altogether pleasant, and it is better to cut it, a bit at a time, +after buttering it, and put piece by piece in the mouth with one's +finger and thumb. Never help yourself to butter, or any other food +with your own knife or fork. It is not considered good taste to mix +food on the same plate. Salt must be left on the side of the plate +and never on the tablecloth.</p> +<p>Let us mention a few things concerning the eating of which there +is sometimes doubt. A cream-cake and anything of similar nature +should be eaten with knife and fork, never bitten. +Asparagus—which should be always served on bread or toast so +as to absorb superfluous moisture—may be taken from the +finger and thumb; if it is fit to be set before you the whole of it +may be eaten. Pastry should be broken and eaten with a fork, never +cut with a knife. Raw oysters should be eaten with a fork, also +fish. Peas and beans, as we all know, require the fork only; +however food that cannot be held with a fork should be eaten with a +spoon. Potatoes, if mashed, should be mashed with the fork. Green +corn should be eaten from the cob; but it must be held with a +single hand.</p> +<p>Celery, cresses, olives, radishes, and relishes of that kind +are, of course, to be eaten with the fingers; the salt should be +laid upon one's plate, not upon the cloth. Fish is to be eaten with +the fork, without the assistance of the knife; a bit of bread in +the left hand sometimes helps one to master a refractory morsel. +Fresh fruit should be eaten with a silver-bladed knife, especially +pears, apples, etc.</p> +<p>Berries, of course, are to be eaten with a spoon. In England +they are served with their hulls on, and three or four are +considered an ample quantity. But then in England they are many +times the size of ours; there they take the big berry by the stem, +dip into powdered sugar, and eat it as we do the turnip radish. It +is not proper to drink with a spoon in the cup; nor should one, +by-the-way, ever quite drain a cup or glass.</p> +<span class='pagenum'>[Pg 598]</span><a name='Page_598' id= +"Page_598"></a> +<p>Don't, when you drink, elevate your glass as if you were going +to stand it inverted on your nose. Bring the glass perpendicularly +to the lips, and then lift it to a slight angle. Do this +easily.</p> +<p>Drink sparingly while eating. It is far better for the digestion +not to drink tea or coffee until the meal is finished. Drink +gently, and do not pour it down your throat like water turned out +of a pitcher.</p> +<p>When seating yourself at the table, unfold your napkin and lay +it across your lap in such a manner that it will not slide off upon +the floor; a gentleman should place it across his right knee. Do +not tuck it into your neck like a child's bib. For an old person, +however, it is well to attach the napkin to a napkin hook and slip +it into the vest or dress buttonholes, to protect their garments, +or sew a broad tape at two places on the napkin, and pass it over +the head. When the soup is eaten, wipe the mouth carefully with the +napkin, and use it to wipe the hands after meals. Finger bowls are +not a general institution, and yet they seem to be quite as needful +as the napkin, for the fingers are also liable to become a little +soiled in eating. They can be had quite cheaply, and should be +half-filled with water, and placed upon the side table or butler's +tray, with the dessert, bread and cheese, etc. They are passed to +each person half filled with water, placed on a parti-colored +napkin with a dessert plate underneath, when the dessert is placed +upon the table. A leaf or two of sweet verbena, an orange flower, +or a small slice of lemon, is usually put into each bowl to rub +upon the fingers. The slice of lemon is most commonly used. The +finger tips are slightly dipped into the bowl, the lemon juice is +squeezed upon them, and then they are dried softly upon the napkin. +At dinner parties and luncheons they are indispensable.</p> +<p>Spoons are sometimes used with firm puddings, but forks are the +better style. A spoon should never be turned over in the mouth.</p> +<p>Ladies have frequently an affected way of holding the knife +half-way down its length, as if it were too big for their little +hands; but this is as awkward a way as it is weak; the knife should +be grasped freely by the handle only, the forefinger being the only +one to touch the blade, and that only along the back of the blade +at its root, and no further down.</p> +<p>At the conclusion of a course, where they have been used, knife +and fork should be laid side by side across the middle of the +plate—never <span class='pagenum'>[Pg 599]</span><a name= +'Page_599' id="Page_599"></a>crossed; the old custom of crossing +them was in obedience to an ancient religious formula. The servant +should offer everything at the left of the guest, that the guest +may be at liberty to use the right hand. If one has been given a +napkin ring, it is necessary to fold one's napkin and use the ring; +otherwise the napkin should be left unfolded. One's teeth are not +to be picked at table; but if it is impossible to hinder it, it +should be done behind the napkin. One may pick a bone at the table, +but, as with corn, only one hand is allowed to touch it; yet one +can easily get enough from it with knife and fork, which is +certainly the more elegant way of doing; and to take her teeth to +it gives a lady the look of caring a little too much for the +pleasures of the table; one is, however, on no account to suck +one's finger after it.</p> +<p>Whenever there is any doubt as to the best way to do a thing, it +is wise to follow that which is the most rational, and that will +almost invariably be found to be proper etiquette. To be at ease is +a great step towards enjoying your own dinner, and making yourself +agreeable to the company. There is reason for everything in polite +usage; thus the reason why one does not blow a thing to cool it, is +not only that it is an inelegant and vulgar action intrinsically, +but because it may be offensive to others—cannot help being +so, indeed; and it, moreover implies, haste, which, whether from +greediness or a desire to get away, is equally objectionable. +Everything else may be as easily traced to its origin in the fit +and becoming.</p> +<p>If, to conclude, one seats one's self properly at table and +takes reason into account, one will do tolerably well. One must not +pull one's chair too closely to the table, for the natural result +of that is the inability to use one's knife and fork without +inconveniencing one's neighbor; the elbows are to be held well in +and close to one's side, which cannot be done if the chair is too +near the board. One must not lie or lean along the table, nor rest +one's arms upon it. Nor is one to touch any of the dishes; if a +member of the family, one can exercise all the duties of +hospitality through servants, and wherever there are servants, +neither family nor guests are to pass or help from any dish. +Finally, when rising from your chair leave it where it stands.</p> +<span class='pagenum'>[Pg 600]</span><a name='Page_600' id= +"Page_600"></a> +<hr style='width: 65%;'> +<a name='DINNER_GIVING' id="DINNER_GIVING"></a> +<h2><b>DINNER GIVING.</b></h2> +<br> +<p><b>THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS.</b></p> +<p>In giving "dinners," the apparently trifling details are of +great importance when taken as a whole.</p> +<p>We gather around our board agreeable persons, and they pay us +and our dinner the courtesy of dressing for the occasion, and this +reunion should be a time of profit as well as pleasure. There are +certain established laws by which "dinner giving" is regulated in +polite society; and it may not be amiss to give a few observances +in relation to them. One of the first is that an invited guest +should arrive at the house of his host at least a quarter of an +hour before the time appointed for dinner. In laying the table for +dinner <i>all</i> the linen should be a spotless white throughout, +and underneath the linen tablecloth should be spread one of thick +cotton-flannel or baize, which gives the linen a heavier and finer +appearance, also deadening the sound of moving dishes. Large and +neatly folded napkins (ironed without starch), with pieces of bread +three or four inches long, placed between the folds, but not to +completely conceal it, are laid on each plate. An ornamental +centre-piece, or a vase filled with a few rare flowers, is put on +the centre of the table, in place of the large table-castor, which +has gone into disuse, and is rarely seen now on well-appointed +tables. A few choice flowers make a charming variety in the +appearance of even the most simply laid table, and a pleasing +variety at table is quite as essential to the enjoyment of the +repast as is a good choice of dishes, for the eye in fact should be +gratified as much as the palate.</p> +<p>All dishes should be arranged in harmony with the decorations of +the flowers, such as covers, relishes, confectionery, and small +sweets. Garnishing of dishes has also a great deal to do with the +appearance of a dinner-table, each dish garnished sufficiently to +be in good taste without looking absurd.</p> +<p>Beside each plate should be laid as many knives, forks and +spoons as will be required for the several courses, unless the +hostess prefers to have them brought on with each change. A glass +of water, and when wine is served glasses for it, and individual +salt-cellars may be placed at every plate. Water-bottles are now +much in vogue with <span class='pagenum'>[Pg 601]</span><a name= +'Page_601' id="Page_601"></a>corresponding tumblers to cover them; +these, accompanied with dishes of broken ice, may be arranged in +suitable places. When butter is served a special knife is used, and +that, with all other required service, may be left to the judgment +and taste of the hostess, in the proper placing of the various aids +to her guests' comfort.</p> +<p>The dessert plates should be set ready, each with a doily and a +finger-glass partly filled with water, in which is dropped a slice +of lemon; these with extra knives, forks and spoons, should be on +the side-board ready to be placed beside the guest between the +courses when required.</p> +<p>If preferred, the "dinner" may all be served from the +side-table, thus relieving the host from the task of carving. A +plate is set before each guest, and the dish carved is presented by +the waiter on the left-hand side of each guest. At the end of each +course the plates give way for those of the next. If not served +from the side-table, the dishes are brought in ready carved, and +placed before the host and hostess, then served and placed upon the +waiter's salver, to be laid by that attendant before the guest.</p> +<p>Soup and fish being the first course, plates of soup are usually +placed on the table before the dinner is announced; or if the +hostess wishes the soup served at the table, the soup-tureen, +containing <i>hot</i> soup, and the <i>warm</i> soup-plates are +placed before the seat of the hostess. Soup and fish being disposed +of, then come the joints or roasts, <i>entrees</i> (made dishes), +poultry, etc., also relishes.</p> +<p>After dishes have been passed that are required no more, such as +vegetables, hot sauces, etc., the dishes containing them may be set +upon the side-board, ready to be taken away.</p> +<p>Jellies and sauces, when not to be eaten as a dessert, should be +helped on the dinner-plate, not on a small side dish as was the +former usage.</p> +<p>If a dish be on the table, some parts of which are preferred to +others, according to the taste of the individuals, all should have +the opportunity of choice. The host will simply ask each one if he +has any preference for a particular part; if he replies in the +negative, you are not to repeat the question, nor insist that he +must have a preference.</p> +<p>Do not attempt to eulogize your dishes, or apologize that you +cannot recommend them—this is extreme bad taste; as also is +the vaunting of the excellence of your wines, etc., etc.</p> +<span class='pagenum'>[Pg 602]</span><a name='Page_602' id= +"Page_602"></a> +<p>Do not insist upon your guests partaking of particular dishes. +Do not ask persons more than once, and never force a supply upon +their plates. It is ill-bred, though common, to press any one to +eat; and, moreover, it is a great annoyance to many.</p> +<p>In winter, plates should always be warmed, but not made hot. Two +kinds of animal food, or two kinds of dessert, should not be eaten +<i>off</i> of one plate, and there should never be more than two +kinds of vegetables with one course. Asparagus, green corn, +cauliflower and raw tomatoes comprise one course in place of a +salad. All meats should be cut across the grain in very thin +slices. Fish, at dinner, should be baked or boiled, never fried or +broiled. Baked ham may be used in every course after fish, sliced +thin and handed after the regular course is disposed of.</p> +<p>The hostess should retain her plate, knife and fork, until her +guests have finished.</p> +<p>The crumb-brush is not used until the preparation for bringing +in the dessert; then all the glasses are removed, except the +flowers, the water-tumblers, and the glass of wine which the guest +wishes to retain with his dessert. The dessert plate containing the +finger-bowl, also a dessert knife and fork, should then be set +before each guest, who at once removes the finger-bowl and its +doily, and the knife and fork to the table, leaving the plate ready +to be used for any dessert chosen.</p> +<p>Finely sifted sugar should always be placed upon the table to be +used with puddings, pies, fruit, etc., and if cream is required, +let it stand by the dish it is to be served with.</p> +<p>To lay a dessert for a small entertainment and a few guests +outside of the family, it may consist simply of two dishes of fresh +fruit in season, two of dried fruits and two each of cakes and +nuts.</p> +<p>Coffee and tea are served <i>lastly</i>, poured into tiny cups +and served clear, passed around on a tray to each guest, then the +sugar and cream passed that each person may be allowed to season +his black coffee or <i>café noir</i> to suit himself.</p> +<p>A <i>family dinner</i>, even with a few friends, can be made +quite attractive and satisfactory without much display or expense; +consisting first of good soup, then fish garnished with suitable +additions, followed by a roast; then vegetables and some made +dishes, a salad, crackers, cheese and olives, then dessert. This +sensible meal, well cooked and neatly served, is pleasing to almost +any one, and is within the means of any housekeeper in ordinary +circumstances.</p> +<span class='pagenum'>[Pg 603]</span><a name='Page_603' id= +"Page_603"></a> +<hr style='width: 65%;'> +<a name='MEASURES_AND_WEIGHTS' id="MEASURES_AND_WEIGHTS"></a> +<h2><b>MEASURES AND WEIGHTS.</b></h2> +<p><b>IN ORDINARY USE AMONG HOUSEKEEPERS.</b></p> +<p>4 Teaspoonfuls equal 1 tablespoonful liquid.</p> +<p>4 Tablespoonfuls equal 1 wine-glass, or half a gill.</p> +<p>2 Wine-glasses equal one gill or half a cup.</p> +<p>2 Gills equal 1 coffeecupful, or 16 tablespoonfuls.</p> +<p>2 Coffeecupfuls equal 1 pint.</p> +<p>2 Pints equal 1 quart.</p> +<p>4 Quarts equal 1 gallon.</p> +<p>2 Tablespoonfuls equal 1 ounce, liquid.</p> +<p>1 Tablespoonful of salt equals 1 ounce.</p> +<p>16 Ounces equal 1 pound, or a pint of liquid.</p> +<p>4 Coffeecupfuls of sifted flour equal 1 pound.</p> +<p>1 Quart of unsifted flour equals 1 pound.</p> +<p>8 or 10 ordinary sized eggs equal 1 pound.</p> +<p>1 Pint of sugar equals 1 pound. (White granulated.)</p> +<p>2 Coffeecupfuls of powdered sugar equal 1 pound.</p> +<p>1 Coffeecupful of cold butter, pressed down, is one-half +pound.</p> +<p>1 Tablespoonful of soft butter, well rounded, equals 1 +ounce.</p> +<p>An ordinary tumblerful equals 1 coffeecupful, or half a +pint.</p> +<p>About 25 drops of any thin liquid will fill a common sized +teaspoon.</p> +<p>1 Pint of finely chopped meat, packed solidly, equals 1 +pound.</p> +<p>A set of tin measures (with small spouts or lips), from a gallon +down to half a gill, will be found very convenient in every +kitchen, though common pitchers, bowls, glasses, etc., may be +substituted.</p> +<span class='pagenum'>[Pg 604]</span><a name='Page_604' id= +"Page_604"></a> +<hr style='width: 65%;'> +<a name='INDEX' id="INDEX"></a> +<h2><b>INDEX.</b></h2> +<a href='#Page_588'>ARTICLES REQUIRED FOR THE KITCHEN, 588</a><br> +<br> +<a href='#Page_458'>BEVERAGES, 458</a><br> +<span style='margin-left: 1em;'><a href='#Page_468'>Ale, Mulled, or +Egg Flip, 468</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_465'>Beer, Ginger, +465</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_465'>Hop, +465</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_466'>Spruce, +466</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_461'>Buttermilk as a +Drink, 461</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_465'>Cherry Bounce, +465</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_461'>Chocolate, +461</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_461'>Cocoa, +461</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_458'>Coffee, +458</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_459'>Filtered or +Drip, 459</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_458'>Healing +Properties of, 458</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_460'>Iced, +460</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_460'>Substitute for +Cream in, 460</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_459'>Vienna, +459</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_465'>Cordial, +Blackberry, 465</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_468'>Noyeau, +468</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_467'>Cream Soda +Without Fountain, 467</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_468'>Egg Flip, or +Mulled Ale, 468</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_468'>Egg Nog, +468</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_458'>General +Remarks, 458</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_472'>Inexpensive +Drink, 472</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_466'>Junket, +Delicious, 466</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_470'>Koumiss, +470</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_469'>Lemonade, +469</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_463'>For a Summer +Draught, 463</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_467'>Lemon Syrup, +467</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_467'>Mead Sassafras, +467</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_471'>Pineappleade, +471</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_469'>Punch, Hot, To +Make, 469</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_468'>Milk, +468</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_469'>Milk, Fine, +469</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_466'>Roman. No. 1, +466</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_466'>Roman. No. 2, +466</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_466'>Raspberry +Shrub, 466</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_471'>Seidlitz +Powder, 471</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_467'>Syrup, Lemon, +467</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_469'>Strawberry and +Raspberry, 469</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_461'>Tea, Iced, +461</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_460'>To Make, +460</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_458'>The Healing +Properties of Tea or Coffee, 458</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_471'>Vinegar, +Home-made Table, 471</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_470'>Pineapple, +470</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_470'>Raspberry. No. +1, 470</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_471'>Raspberry. No. +2, 471</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_471'>Very Strong +Table, 471</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_469'>Water, +Strawberry, 469</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_462'>Wine, +Blackberry No. 1, 462</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_463'>Blackberry. No. +2, 463</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_464'>Black Currant, +464</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_462'>Currant. No. 1, +462</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_462'>Currant. No. 2, +462</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_463'>Grape, +463</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_464'>Honey or +Methelin, 464</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_463'>Orange, +Florida, 463</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_464'>Raisin, +464</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_467'>Whey, +467</a></span><br> +<br> +<a href='#Page_238'>BREAD, 238</a><br> +<span style='margin-left: 1em;'><a href='#Page_244'>Bread, Brown, +Boston, 244</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_244'>Brown, Boston +Unfermented, 244</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Brown, Rhode +Island, 245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Brown, Steamed, +245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Brown, +Virginia, 245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_241'>Compressed +Yeast, 241</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_247'>Corn, +247</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Corn and Rye, +245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_247'>Corn, Boston, +247</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_247'>Corn, Virginia, +247</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_246'>French, +246</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_247'>German, +247</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_243'>Graham, +243</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_244'>Graham, +Unfermented, 244</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_243'>Milk Yeast, +243</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Rye, +245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_245'>Rye and Corn, +245</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_242'>Salt-raising, +242</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_246'>Twist, +246</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_240'>Wheat, +240</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_246'>Cake, Corn, New +England, 246</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_249'>Corn, Spider, +249</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_248'>Indian Loaf, +248</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_248'>Johnnie, +248</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_249'>Potato, Raised, +249</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_238'>General +Directions, 238</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_249'>Southern Corn +Meal Pone, or Corn Dodgers, 249</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_242'>Yeast, Dried, +or Yeast Cakes, 242</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_241'>Home-made, +241</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_242'>Unrivaled, +242</a></span><br> +<br> +<a href='#Page_249'>BISCUITS, ROLLS, MUFFINS, ETC, 249</a><br> +<span style='margin-left: 1em;'><a href='#Page_251'>Biscuit, Baking +Powder, 251</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_254'>Beaten, +254</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_252'>Egg, +252</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_252'>Graham (With +Yeast), 252</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_254'>Grafton Milk, +254</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_252'>Light. No. 1, +252</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_252'>Light. No. 2, +252</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_254'>Potato, +254</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_251'>Raised, +251</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_251'>Soda, +251</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_251'>Sour Milk, +251</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_254'>Vinegar, +254</a></span><br> +<span class='pagenum'>[Pg 605]</span><a name='Page_605' id= +"Page_605"></a> <span style='margin-left: 1em;'><a href= +'#Page_272'>Bread Crumbs, Prepared, 272</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_250'>Bread, Warm for +Breakfast, 250</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_255'>Buns, London +Hot Cross, 255</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_271'>Cake, Newport +Breakfast, 271</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_266'>Cakes, +Buckwheat, 266</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_265'>Buckwheat +(Raised), 265</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_265'>Buckwheat +(Without Yeast), 265</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_261'>Drop (Rye), +261</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_262'>Drop (Wheat), +262</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_262'>Flannel (With +Yeast), 262</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_261'>Tea, Berry, +261</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_263'>Griddle (Very +Good), 263</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_264'>Griddle, Bread, +264</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_263'>Griddle, Corn +Meal, 263</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_263'>Griddle, Corn +Meal (With Yeast), 263</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_262'>Griddle, +Feather, 262</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_265'>Griddle, +French, 265</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_264'>Griddle, +Graham, 264</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_265'>Griddle, Green +Corn, 265</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_265'>Griddle, +Huckleberry, 265</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_264'>Griddle, +Potato, 264</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_264'>Griddle, Rice, +264</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_263'>Griddle, Sour +Milk, 263</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_266'>Griddle, +Swedish, 266</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_262'>Griddle, Wheat, +262</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_268'>Cannelons, or +Fried Puffs, 268</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_275'>Cracked Wheat, +275</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_272'>Crackers, +272</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_273'>French, +273</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_257'>Cracknels, +257</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_274'>Croquettes, +Hominy, 274</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_274'>Rice, +274</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_272'>Crumpets, +English, 272</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_272'>Plain, +272</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_267'>Fritters, +Apple, 267</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_266'>Cream, +266</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_266'>Corn Meal, +266</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_266'>Currant, +266</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_269'>German, +269</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_268'>Golden Ball, +268</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_269'>Green Corn, +269</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_269'>Hominy, +269</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_269'>Parsnip, +269</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_267'>Peach, +267</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_267'>Pineapple, +267</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_267'>Wheat, +267</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_259'>Gems, Graham. +No. 1, 259</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_259'>Graham. No. 2, +259</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_259'>Graham, Plain, +259</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_249'>General +Suggestions, 249</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_276'>Hominy, 274, +276</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_275'>Hulled Corn or +Samp, 275</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_258'>Muffins, Corn +Meal (Without Eggs), 258</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_257'>Egg (Fine), +257</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_259'>Hominy, +259</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_258'>Plain, +258</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_257'>Raised. No. 1, +257</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_257'>Raised. No. 2, +257</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_258'>Tennessee, +258</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_258'>Without Eggs, +258</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_273'>Mush, Corn +Meal, or Hasty Pudding, 273</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_273'>Fried, +273</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_273'>Graham, +273</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_275'>Oat Flakes, +275</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_274'>Oat Meal, +274</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_276'>Steamed, +276</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_262'>Pop-overs, +262</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_272'>Prepared Bread +Crumbs, 272</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_271'>Puff Balls, +271</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_272'>Puffs, +Breakfast, 272</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_271'>Rolls, Dinner, +Fried, 271</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_253'>French, +253</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_253'>Parker House, +253</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_253'>Parker House +(Unfermented), 253</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_250'>Stale (To +Renew), 250</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_275'>Rice, Boiled, +275</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_256'>Rusks, +256</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_256'>With Yeast, +256</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_256'>Unfermented, +256</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_255'>Sally Lunn, +255</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_255'>Unfermented, +255</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_275'>Samp, or Hulled +Corn, 275</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_256'>Scones, Scotch, +256</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_269'>Short Cake, +Cream, 269</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_271'>Huckleberry, +271</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_270'>Lemon, +270</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_270'>Orange, +270</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_270'>Strawberry, +270</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_260'>Waffles, +260</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_260'>Continental +Hotel, 260</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_260'>Cream, +260</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_260'>Newport, +260</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_261'>Rice. No. 1, +261</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_261'>Rice. No. 2, +261</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_261'>Rice, German, +261</a></span><br> +<br> +<a href='#Page_276'>TOAST, 276</a><br> +<span style='margin-left: 1em;'><a href='#Page_277'>American, +277</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_281'>Apple, +281</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_277'>Cheese. No. 1, +277</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_278'>No. 2, +278</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_281'>Chicken Hash +with Rice, 281</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_280'>Codfish on +(Cuban Style), 280</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_277'>Cream, +277</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_279'>Eggs on, +279</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_279'>Baked on, +279</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_281'>Halibut on, +281</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_279'>Ham, +279</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_280'>Hashed Beef on, +280</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_277'>Milk, +277</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_279'>Minced Fowls +on, 279</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_278'>Mushrooms on, +278</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_277'>Nuns', +277</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_278'>Oyster, +278</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_279'>Reed Birds on, +279</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_278'>Tomato, +278</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_280'>Veal Hash on, +280</a></span><br> +<br> +<a href='#Page_219'>BUTTER AND CHEESE, 219</a><br> +<span style='margin-left: 1em;'><a href='#Page_220'>Butter, A Brine +to Preserve, 220</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_220'>Putting up to +Keep, 220</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_219'>To Make, +219</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_220'>To Make +Quickly, 220</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_221'>Cheese, +Cottage, 221</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_221'>Cream (New +Jersey), 221</a></span><br> +<span class='pagenum'>[Pg 606]</span><a name='Page_606' id= +"Page_606"></a> <span style='margin-left: 2em;'><a href= +'#Page_223'>Cream Toast, 223</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_222'>Fondu, +222</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_222'>Scalloped, +222</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_222'>Soufflé, +222</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_223'>Straws, +Cayenne, 223</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_221'>Curds and +Cream, 221</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_223'>Pastry +Ramakins, 223</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_224'>Rarebit, Welsh, +224</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_222'>Slip, +222</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_224'>Welsh Rarebit, +224</a></span><br> +<br> +<a href='#Page_282'>CAKE, ETC., 282</a><br> +<span style='margin-left: 1em;'><a href='#Page_282'>Suggestions in +Regard to Cake Making, 282</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_284'>FROSTING OR +ICING, 284</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_285'>Almond, +285</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_286'>Boiled, +286</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_285'>Chocolate, +285</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_287'>Gelatine, +287</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_287'>Golden, +287</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_287'>Without Eggs, +287</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_285'>Icing, +Chocolate, Plain, 285</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_286'>Sugar, +286</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_286'>Tutti Frutti, +286</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_287'>FILLINGS FOR +LAYER CAKES, 287</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_287'>No. 1. Cream +Filling, 287</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 2. Cream +Filling, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 3. Ice +Cream Filling, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 4. Apple +Filling, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 5. Apple +Filling, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 6. Cream +Frosting, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_288'>No. 7. Peach +Cream Filling, 288</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 8. +Chocolate Cream Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 9. +Chocolate Cream Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 10. Banana +Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 11. Lemon +Jelly Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 12. Orange +Cake Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_289'>No. 13. Fig +Filling, 289</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_290'>No. 14. Fruit +Filling, 290</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_303'>Cake, Almond, +303</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_302'>Angel, +302</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_290'>Bread or +Raised, 290</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_294'>Bride, +294</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_298'>Chocolate, No. +1, 298</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_298'>Chocolate, No. +2, 298</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_298'>Chocolate, No. +3, 298</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_297'>Chocolate, +French, 297</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_295'>Citron, +295</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_299'>Cocoanut, +299</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_299'>Cocoanut and +Almond, 299</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_299'>Coffee, +299</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_300'>Cream, +300</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_306'>Cream (Cheap), +306</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_304'>Cream, Whipped, +304</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_305'>Custard or +Cream, 305</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_295'>Delicate, +295</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_300'>Election, +300</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_300'>Feather, +300</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_290'>Fruit +(Superior), 290</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_291'>Fruit, by +Measure (Excellent), 291</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_300'>Fruit, Dried +Apple, 300</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_304'>Fruit, Layer, +304</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_291'>Fruit, +Molasses, 291</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_391'>Fruit, White, +391</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_306'>Gingerbread, +Hard, 306</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_307'>Gingerbread, +Plain, 307</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_306'>Ginger, Soft, +306</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_296'>Gold, +296</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_307'>Gold and +Silver, 307</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_303'>Golden Spice, +303</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_300'>Golden Cream, +300</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_296'>Gold or Lemon, +296</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_305'>Hickory Nut or +Walnut, 305</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_308'>Huckleberry, +308</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_305'>Jelly, Layer, +305</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_303'>Jelly, +Rochester, 303</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_304'>Jelly, Rolled, +304</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_304'>Layer, To Cut, +304</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_295'>Lemon, +295</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_296'>Lemon or Gold, +296</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_297'>Loaf +(Superior), 297</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_302'>Loaf +(Washington), 302</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_297'>Marble, +297</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_295'>Pound, Citron, +295</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_295'>Pound, +Cocoanut, 295</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_294'>Pound, English, +294</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_294'>Pound, Plain, +294</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_302'>Queen's, +302</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_302'>Ribbon, +302</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_296'>Silver or +Delicate, 296</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_296'>Snow +(Delicious), 296</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_292'>Sponge, +292</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_292'>Sponge, Almond, +292</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_293'>Sponge, Lemon, +293</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_293'>Sponge +(Old-fashioned), 293</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_293'>Sponge, Plain, +293</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_292'>Sponge, White, +292</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_308'>Sweet +Strawberry, 308</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_301'>White Mountain, +No. 1, 301</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_301'>White Mountain, +No. 2, 301</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_301'>Without Eggs, +301</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_312'>Cakes, Corn +Starch, 312</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_307'>Cream, Boston, +307</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_311'>Cup, +311</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_308'>Cup, Molasses, +308</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_310'>Fancy, +310</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_316'>Fried, or +Doughnuts, 316</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_317'>Fried, or +Crullers, 317</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_313'>Jelly, +Brunswick, 313</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_308'>Molasses Cup, +308</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_318'>Nut, Fried, +318</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_310'>Peach, +310</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_313'>Plum, Little, +313</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_311'>Variegated, +311</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_315'>Cookies, +315</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_316'>Cocoanut, +316</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_316'>Crisp (Very +Nice), 316</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_315'>Favorite, +315</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_315'>Fruit, +315</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_309'>Ginger, +309</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_316'>Lemon, +316</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_317'>Crullers, or +Fried Cakes, 317</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_318'>or Wonders, +318</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_317'>Doughnuts, +Bakers' Raised, 317</a></span><br> +<span class='pagenum'>[Pg 607]</span><a name='Page_607' id= +"Page_607"></a> <span style='margin-left: 3em;'><a href= +'#Page_318'>German, 318</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_316'>or Fried Cakes, +316</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_319'>Puff Ball, +319</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_317'>Raised, +317</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_313'>Drops, Sponge, +313</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_310'>Dominoes, +310</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_308'>Eclairs, +Chocolate, 308</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_307'>Ginger Biscuit, +White, 307</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_309'>Cookies, +309</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_309'>Snaps, +309</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_309'>Snaps, Bakers', +309</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_306'>Gingerbread, +Hard, 306</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_307'>Plain, +307</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_314'>Jumbles, +314</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_315'>Almond, +315</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_314'>Cocoanut, +314</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_315'>Fruit, +315</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_314'>Philadelphia, +314</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_314'>Wine, +314</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_312'>Lady Fingers, +or Savory Biscuit, 312</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_313'>Neapolitaines, +313</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_313'>Sandwiches, +Pastry, 313</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_312'>Savory Biscuit, +312</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_319'>Trifles, +319</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_310'>Wafers, +310</a></span><br> +<br> +<a href='#Page_438'>CANNED FRUITS AND VEGETABLES, 438</a><br> +<span style='margin-left: 1em;'><a href='#Page_442'>Boiled Cider, +Canned, 442</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_441'>Canned Corn, +441</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_440'>Fruit Juices, +440</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_439'>Grapes, +439</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_442'>Mince Meat, +442</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_439'>Peaches, +439</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_441'>Peas, +441</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_440'>Pineapple, +440</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_442'>Plums, +442</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_442'>Pumpkin, +442</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_440'>Quinces, +440</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_439'>Strawberries, +439</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_440'>Tomatoes, +440</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_443'>Peach Butter, +443</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_438'>General +Remarks, 438</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_443'>Peaches Dried +with Sugar, 443</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_441'>To Can Corn, +441</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_441'>Peas, +441</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_440'>Pineapple, +440</a></span><br> +<br> +<a href='#Page_7'>CARVING, 7</a><br> +<span style='margin-left: 1em;'><a href='#Page_8'>Beef, +Hind-Quarter, 8</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_8'>Fore-Quarter, +8</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_14'>Sirloin of, +14</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_24'>Duck, Roast, +24</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_23'>Fowls, Roast, +23</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_23'>Goose, Roast, +23</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_20'>Ham, Roast, +20</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_19'>Lamb, +Fore-Quarter, 19</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_26'>Mackerel, +26</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_11'>Mutton, +11</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_18'>Leg of, +18</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_24'>Partridges, +24</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_25'>Pheasant, +25</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_25'>Pigeons, +25</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_12'>Pork, +12</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_26'>Salmon, Boiled, +26</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_22'>Turkey, Roast, +22</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_15'>Veal, Breast of, +15</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_10'>Fore-Quarter, +10</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_16'>Fillet of, +16</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_10'>Hind-Quarter, +10</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_17'>Neck of, +17</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_13'>Venison, +13</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_21'>Haunch of, +21</a></span><br> +<br> +<a href='#Page_444'>COLORING FOR FRUIT, CONFECTIONERY, ETC., +444</a><br> +<span style='margin-left: 1em;'><a href='#Page_445'>Caramel, or +Burnt Sugar, 445</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_444'>Coloring, +Green, 444</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_444'>Red, Deep, +444</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_444'>Red or Pink, +444</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_444'>Yellow, +444</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_445'>Sugar Grains, +445</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_445'>Colored, +445</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_445'>To Clarify +Jelly, 445</a></span><br> +<br> +<a href='#Page_446'>CONFECTIONERY, 446</a><br> +<span style='margin-left: 1em;'><a href='#Page_453'>Candy, Butter +Scotch, 453</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_450'>Chocolate +Caramels, 450</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_448'>Chocolate +Creams, 448</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_457'>Chocolate Cream +Drops, 457</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_452'>Cocoanut, +452</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_456'>Cocoanut +Caramels, 456</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_457'>Cocoanut +Creams, 457</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_449'>Cocoanut +Creams, 449</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_451'>Currant Drops, +451</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_452'>Everton Taffy, +452</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_454'>Fig, +454</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_447'>French Cream, +447</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_456'>French Vanilla +Cream, 456</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_448'>Fruit Creams, +448</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_457'>Fruit and Nut +Creams, 457</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_450'>Grilled +Almonds, 450</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_453'>Hoarhound, +453</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_451'>Lemon Drops, +451</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_450'>Maple Sugar +Creams, 450</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_455'>Molasses, +455</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_451'>Molasses and +Nut, 451</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_452'>Nut, Sugar, +452</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_451'>Nut, Molasses, +451</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_450'>Nut Creams, +450</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_457'>Orange Drops, +457</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_451'>Peppermint +Drops, 451</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_453'>Pop Corn. No. +1, 453</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_453'>Pop Corn. No. +2, 453</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_449'>Raspberry +Creams, 449</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_454'>Roley Poley, +454</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_450'>Stick, +450</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_449'>Variegated +Creams, 449</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_448'>Walnut Creams, +448</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_454'>Candied +Oranges, 454</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_456'>Candies Without +Cooking, 456</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_455'>Conserves, +Peach, 455</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_455'>Strawberry, +455</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_456'>Dried +Preserves, 456</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_446'>General +Remarks, 446</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_454'>Jujube Paste, +454</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_452'>Maple Walnuts, +452</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_455'>Peach Leather, +455</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_452'>Pop Corn Balls, +452</a></span><br> +<br> +<span class='pagenum'>[Pg 608]</span><a name='Page_608' id= +"Page_608"></a> <a href='#Page_344'>CUSTARDS, CREAMS AND DESSERTS, +344</a><br> +<span style='margin-left: 1em;'><a href='#Page_366'>Almonds, Salted +or Roasted, 366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_370'>Apples, Stewed. +No. 1, 370</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_370'>Stewed. No. 2, +370</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_359'>Blanc Mange. +No. 1, 359</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_359'>No. 2, +359</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_359'>Chocolate, +359</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_359'>Corn Starch, +359</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_360'>Fruit, +360</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_358'>Tapioca, +358</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_366'>Cake, Peach, +366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_364'>Charlotte, +Burnt Almond, 364</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_364'>Country Plum, +364</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_360'>Orange, +360</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_363'>Orange, +363</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_360'>Strawberry, +360</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_363'>Tipsy, +363</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_361'>Russe, +361</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_361'>Russe, Fine, +361</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_362'>Russe +(Another), 362</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_363'>Russe, +Economical, 363</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_362'>Russe or Naples +Biscuit, 362</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_362'>Russe, Plain. +No. 1, 362</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_362'>Russe, Plain. +No. 2, 362</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_364'>Russe with +Pineapple, 364</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_375'>Cheese Custard, +Recipe for, 375</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_367'>Chestnuts, +Roast, 367</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_352'>Cream, Banana, +352</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_349'>Bavarian, +349</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_350'>Bavarian +Strawberry, 350</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_350'>Chocolate. No. +1, 350</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_351'>Chocolate or +Custard. No. 2, 351</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_355'>For Fruit, +355</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_350'>Golden, +350</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_353'>Italian, +353</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_351'>Lemon. No. 1, +351</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_351'>Lemon. No. 2, +351</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_351'>Lemon. No. 3, +351</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_346'>Mock, or Boiled +Custard, 346</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_352'>Orange, +352</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_353'>Peach. No. 1, +353</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_353'>Peach. No. 2, +353</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_366'>Pie, +366</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_353'>Snow, +353</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_352'>Solid, +352</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_349'>Spanish, +349</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_352'>Tapioca +Custard, 352</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_365'>Velvet, with +Strawberries, 365</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_349'>Whipped. No. 1, +349</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_349'>Whipped. No. 3, +349</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_367'>Croutons, After +Dinner, 367</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_369'>Crystallized +Fruit, 369</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_347'>Custard, +Almond. No. 1, 347</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_348'>Almond. No. 2, +348</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_347'>Apple, +347</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_345'>Baked, +345</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_346'>Boiled, +346</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_346'>Boiled or Mock +Cream, 346</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_345'>Caramel, Soft, +345</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_348'>Cocoanut, +Baked, 348</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_345'>Cup, +345</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_346'>French, +346</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_347'>German, +347</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_348'>Snowball, +348</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_352'>Tapioca Cream, +352</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_366'>Dessert Puffs, +366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_354'>Float, Apple, +354</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_367'>Orange, +367</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_358'>Floating +Island, 358</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_358'>Islands, +358</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_369'>Fritters, +Jelly, 369</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_369'>Fruit, +Crystallized, 369</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_366'>Short Cake, +366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_344'>General +Remarks, 344</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_371'>Gooseberry +Fool, 371</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_358'>Honey, Lemon, +358</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_374'>Jelly, Cider, +374</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_371'>Kisses, +371</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_373'>Lemon. No. 1, +373</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_373'>Lemon. No. 2, +373</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_374'>Orange, +374</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_377'>Strawberry, +377</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_374'>Variegated, +374</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_373'>Wine, +373</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_372'>Kisses, Jelly, +372</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_371'>or Meringues, +371</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_365'>Meringue, Corn +Starch, 365</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_354'>Peach, +354</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_371'>Meringues or +Kisses, 371</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_372'>Macaroons, +Almond, 372</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_373'>Chocolate, +373</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_372'>Cocoanut, +372</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_354'>Mock Ice, +354</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_362'>Naples Biscuit, +or Charlotte Russe, 362</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_368'>Omelet, Sweet. +No. 1, 368</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_368'>No. 2, +368</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_369'>Peaches and +Cream, 369</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_370'>Pears, Baked, +370</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_370'>Stewed, +370</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_366'>Puffs, Dessert, +366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_371'>Quinces, Baked, +371</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_368'>Salad of Mixed +Fruits, 368</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_368'>Orange +Cocoanut, 368</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_366'>Short Cakes, +Fruit, 366</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_369'>Snow Pyramid, +369</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_356'>Apple, +356</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_356'>Quince, +356</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_355'>Sponge, Lemon, +355</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_355'>Strawberry, +355</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_355'>Syllabub, +355</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_367'>Toast, Lemon, +367</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_357'>Trifle, Apple, +357</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_357'>Fruit, +357</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_357'>Gooseberry, +357</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_357'>Grape, +357</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_356'>Lemon, +356</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_356'>Orange, +356</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_357'>Peach, +357</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_365'>Washington Pie, +365</a></span><br> +<br> +<a href='#Page_599'>DINNER GIVING, 599</a><br> +<br> +<a href='#Page_507'>DINNERS AND RECEPTIONS AT WHITE HOUSE, +507</a><br> +<br> +<span class='pagenum'>[Pg 609]</span><a name='Page_609' id= +"Page_609"></a> <a href='#Page_156'>DRESSINGS AND SAUCES, +156</a><br> +<br> +<a href='#Page_381'>DUMPLINGS AND PUDDINGS, 381</a><br> +<br> +<a href='#Page_591'>DYEING AND COLORING, 591</a><br> +<span style='margin-left: 1em;'><a href='#Page_594'>Cotton Goods, +594</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_591'>General +Remarks, 591</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_591'>Silks, +591</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_592'>Woolen Goods, +592</a></span><br> +<br> +<a href='#Page_225'>EGGS AND OMELETS, 225</a><br> +<span style='margin-left: 1em;'><a href='#Page_229'>Eggs and Bacon +Mixed, 229</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_228'>aux Fines +Herbes, 228</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_226'>Boiled, +226</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_226'>Boiled, Soft, +226</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_229'>Cold, for +Picnic, 229</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_228'>Fried, +228</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_229'>in Cases, +229</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_229'>Minced, +229</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_229'>Mixed +Generally, Savory or Sweet, 229</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_228'>Poached, +á la Crême, 228</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_227'>Poached or +Dropped, 227</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_226'>Scalloped, +226</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_227'>Scrambled, +227</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_227'>Shirred, +227</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_225'>To Preserve, +225</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_230'>Omelets, +230</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_232'>Omelet, +Asparagus, 232</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_234'>Baked, +234</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_234'>Bread. No. 1, +234</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_234'>Bread. No. 2, +234</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_232'>Cheese, +232</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_233'>Chicken, +233</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_233'>Fish, +233</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_233'>Ham, +233</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_234'>Jelly, +234</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_231'>Meat or Fish, +231</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_233'>Mushroom, +233</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_231'>of Herbs, +231</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_234'>Onion, +234</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_233'>Oyster, +233</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_230'>Plain, +230</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_232'>Rice, +232</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_235'>Rum, +235</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_235'>Soufflé, +235</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_232'>Tomato. No. 1, +232</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_232'>Tomato. No. 2, +232</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_231'>Vegetable, +231</a></span><br> +<br> +<a href='#Page_566'>FACTS WORTH KNOWING, 566</a><br> +<br> +<a href='#Page_49'>FISH, 49</a><br> +<span style='margin-left: 1em;'><a href='#Page_51'>Fish, To Fry, +51</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_54'>and Oyster Pie, +54</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_49'>General Remarks, +49</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_55'>Bass, Boiled, +55</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_56'>Blue Fish, +Boiled, 56</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_56'>Baked, +56</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_63'>Chowder (Rhode +Island), 63</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_79'>Clam Chowder, +79</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_78'>Fritters, +78</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_78'>Clams, Roast, in +Shell, 78</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_79'>Scalloped, +79</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_78'>Stewed, +78</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_63'>Codfish, +63</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_64'>á la +Mode, 64</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_66'>Baked, +66</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_63'>Balls, +63</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_64'>Boiled (Fresh), +64</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_65'>Boiled (Salt), +65</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_65'>Boiled, and +Oyster Sauce, 65</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_66'>Steak, New +England Style, 66</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_64'>Stewed (Salt), +64</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_71'>Crab Croquettes, +71</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_71'>Pie, +71</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_70'>Crabs, Baked, +70</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_71'>Deviled, +71</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_61'>Scalloped, +61</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_71'>Soft Shell, +71</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_51'>Fried, +51</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_56'>Eels, Fried, +56</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_65'>Fritters, +65</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_80'>Frogs, Fried, +80</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_80'>Stewed, +80</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_58'>Halibut, Baked, +58</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_57'>Boiled, +57</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_58'>Broiled, +58</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_57'>Fried. No. 1, +57</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_57'>Fried. No. 2, +57</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_57'>Steamed, +57</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_63'>Fish in White +Sauce, 63</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_68'>Lobsters Boiled, +68</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_70'>Lobster a la +Newburg, 70</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_69'>Croquettes, +69</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_69'>Deviled, +69</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_70'>Patties, +70</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_69'>Scalloped, +69</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_60'>Mackerel, Baked +(Salt), 60</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_61'>Boiled (Fresh), +61</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_60'>Boiled (Salt), +60</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_60'>Broiled +(Spanish), 60</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_61'>Fried (Salt), +61</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_62'>Mayonnaise, +62</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_75'>Oyster Fritters, +75</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_75'>Patties, +75</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_76'>Pie (Boston), +76</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_78'>Pies, Small, +78</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_76'>Pot Pie, +76</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_72'>Oysters, +72</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_73'>Broiled, +73</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_72'>Fried, +72</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_72'>Fried in Batter, +72</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_73'>Fried (Boston), +73</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_77'>Fricasseed, +77</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_77'>Mock, +77</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_74'>Pan. No. 1, +74</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_74'>Pan. No. 2, +74</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_73'>Plain Stew, +73</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_76'>Roast (Fulton +Market), 76</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_73'>Roast in Shell. +No. 1, 73</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_74'>Roast. No. 2, +74</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_76'>Scalloped, +76</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_78'>Soup, +78</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_74'>Steamed, +74</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_74'>Steamed in +Shell, 74</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_73'>Stew (Dry), +73</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_72'>Stewed in Cream, +72</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_51'>Pan, +51</a></span><br> +<span class='pagenum'>[Pg 610]</span><a name='Page_610' id= +"Page_610"></a> <span style='margin-left: 1em;'><a href= +'#Page_51'>Pickerel, Baked, 51</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_54'>Pie, +54</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_63'>Potted, +63</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_61'>Potted (Fresh), +61</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_52'>Salmon and Caper +Sauce, 52</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_52'>Boiled, +52</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_52'>Broiled, +52</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_53'>Broiled (Salt), +53</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_66'>Croquettes, +66</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_53'>Fricassee, +53</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_52'>Fried (Fresh), +52</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_54'>Patties, +54</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_53'>Pickled, +53</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_53'>Smoked, +53</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_64'>Scalloped, +64</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_79'>Scallops, +79</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_55'>Shad, Baked, +55</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_55'>Broiled, +55</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_55'>Roe, To Cook, +55</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_56'>Sheepshead, with +Drawn Butter, 56</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_59'>Smelts, Baked, +59</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_58'>Fried, +58</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_54'>Steamed, +54</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_62'>Sturgeon, Fresh +Steak Marinade, 62</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_68'>Terrapin, +Stewed, 68</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_67'>Stew, +67</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_67'>Stew, with +Cream, 67</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_58'>Trout, Brook, +Fried, 58</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_59'>Salmon, Baked, +59</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_67'>Turtle or +Terrapin Stew, 67</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_56'>White, Baked, +56</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_59'>Bordeaux Sauce, +59</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_59'>Boiled, +59</a></span><br> +<br> +<a href='#Page_587'>FRENCH WORDS IN COOKING, 587</a><br> +<br> +<a href='#Page_81'>GAME AND POULTRY, 81</a><br> +<br> +<a href='#Page_521'>HEALTH SUGGESTIONS, 521</a><br> +<span style='margin-left: 1em;'><a href='#Page_532'>Bleeding at the +Nose, 532</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_528'>Burns and +Scalds, 528</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_535'>Camphorated +Oil, 535</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_525'>Colds and +Hoarseness, 525</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_536'>Compound +Cathartic Elixir, 536</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_527'>Cough Syrup, +527</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_528'>Croup, +528</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_530'>Diarrhoea, +530</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_525'>Diphtheria, +525</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_533'>Eye Washes, +533</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_534'>Fainting, +534</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_530'>For +Constipation, 530</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_535'>Severe Sprains, +535</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_527'>Toothache, +527</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_529'>Gravel, +529</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_536'>Grandmother's +Cough Syrup, 536</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_537'>Eye Wash, +537</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_537'>Family Spring +Bitters, 537</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_536'>Universal +Liniment, 536</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_525'>Growing Pains +Cured, 525</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_538'>Hints in Regard +to Health, 538</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_525'>Hoarseness and +Colds, 525</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_521'>How Colds are +Caught, 521</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_525'>To Keep Well, +525</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_524'>Use Hot Water, +524</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_537'>Hunters' Pills, +537</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_527'>Leanness, +527</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_535'>Liniment for +Chilblains, 535</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_540'>Medicinal Food, +540</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_526'>Molasses +Posset, 526</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_531'>Recipe for +Felons, 531</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_523'>Regulation in +Diet, 523</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_531'>Relief from +Asthma, 531</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_532'>Remedy for +Lockjaw, 532</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_529'>Sore Throat, +529</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_534'>Sun Stroke, +534</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_534'>Swaim's +Vermifuge, 534</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_535'>"The Sun's" +Cholera Mixture, 535</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_527'>To Cure the +Sting of Bee or Wasp, 527</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_527'>Cure Earache, +527</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_527'>Toothache, For, +527</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_529'>To Stop the +Flow of Blood, 529</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_533'>Take Cinders +from the Eye, 533</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_534'>Remove Warts, +534</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_534'>Vermifuge, +Swaim's, 534</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_523'>Water, +523</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_530'>Whooping Cough, +530</a></span><br> +<br> +<a href='#Page_542'>HOUSEKEEPERS' TIME TABLE, 542</a><br> +<br> +<a href='#Page_376'>ICE-CREAMS AND ICES, 376</a><br> +<span style='margin-left: 1em;'><a href='#Page_378'>Cream, Fruit, +378</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_379'>Frozen Fruits, +379</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_379'>Peaches, +379</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_380'>Ice, Almond, +380</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_380'>Currant, +380</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_379'>Lemon, +379</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_380'>Orange Water, +380</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_376'>Ice-Cream, +376</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_377'>Chocolate. No. +1, 377</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_377'>Chocolate. No. +2, 377</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_377'>Cocoanut, +377</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_377'>Custard, +377</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_376'>Fruit, +376</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_376'>Pure, +376</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_378'>Strawberry, +378</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_378'>Tutti Frutti +378</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_378'>Without a +Freezer, 378</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_380'>Sherbet, +Pineapple, 380</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_380'>Raspberry, +380</a></span><br> +<br> +<a href='#Page_423'>JELLIES AND PRESERVES, 423</a><br> +<br> +<a href='#Page_107'>MEATS, 107</a><br> +<span class='pagenum'>[Pg 611]</span><a name='Page_611' id= +"Page_611"></a> <span style='margin-left: 1em;'><a href= +'#Page_113'>Beef á la Mode, 113</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_120'>Brisket of, +Stewed, 120</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_122'>Cold Roast, +Warmed. No. 1, 122</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_122'>Cold Roast, +Warmed. No. 2, 122</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_121'>Croquettes. No. +1, 121</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_121'>Croquettes. No. +2, 121</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_116'>Corned or +Salted (Red), 116</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_118'>Corned, To +Boil, 118</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_116'>Dried, +116</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_121'>Dried, with +Cream, 121</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_115'>Flank of, to +Collar, 115</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_118'>Frizzled, +118</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_123'>Hash. No. 1, +123</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_123'>Hash. No. 2, +123</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_124'>Heart, Stewed, +124</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_124'>Heart, To +Roast, 124</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_124'>Kidney, Stewed, +124</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_119'>Liver, Fried, +119</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_112'>Pot Roast (Old +Style), 112</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_119'>Pressed, +119</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_109'>Roast, +109</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_117'>Pie, Roast, +117</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_116'>Pie, Roast, +with Potato Crust, 116</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_112'>Spiced, +Excellent, 112</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_119'>Spiced, Relish, +119</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_110'>Beefsteak. No. +1, 110</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_111'>No. 2, +111</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_111'>and Onions, +111</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_111'>and Oysters, +111</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_118'>Flank, +118</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_123'>Hamburger, +123</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_117'>Pie, +117</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_115'>Rolls, +115</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_114'>Smothered, +114</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_114'>Stewed with +Oysters, 114</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_111'>To Fry, +111</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_119'>Beef-stew, +French, 119</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_113'>Beef, +Tenderloin of, 113</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_126'>To Clarify +Drippings of, 126</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_124'>Tongue, Boiled, +124</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_125'>Tongue, Spiced, +125</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_120'>To Pot, +120</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_133'>Brain Cutlets, +133</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_132'>Calf's Head, +Baked, 132</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_133'>Head, Boiled, +133</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_133'>Head Cheese, +133</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_134'>Liver and +Bacon, 134</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_121'>Meat and Potato +Croquettes, 121</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_122'>Cold, and +Potatoes, Baked, 122</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_109'>Thawing Frozen, +Etc., 109</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_109'>To Keep from +Flies, 109</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_135'>Sweetbreads, +135</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_135'>Baked, +135</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_135'>Croquettes of, +135</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_136'>Fricasseed, +136</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_135'>Fried, +135</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_126'>Tripe, +Fricasseed, 126</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_126'>Lyonnaise, +126</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_125'>To Boil, +125</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_125'>To Fry, +125</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_132'>Veal, Braised, +132</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_129'>Cheese, +129</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_128'>Chops, Fried +(Plain), 128</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_128'>Collops, +128</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_129'>Croquettes, +129</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_129'>Cutlets, +Broiled (Fine), 129</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_128'>Cutlets, Fried, +128</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_127'>Fillet of, +Roast, 127</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_127'>Fillet of, +Boiled, 127</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_131'>for Lunch, +131</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_131'>Loaf, +131</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_126'>Loin of, Roast, +126</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_129'>Olives, +129</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_132'>Patties, +132</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_130'>Pie, +130</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_130'>Pot Pie, +130</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_127'>Pudding, +127</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_131'>Stew, +131</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_110'>Yorkshire +Pudding, For Veal, 110</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_136'>LAMB AND +MUTTON, 136</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_144'>Lamb, +Croquettes of Odds and Ends of, 144</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_143'>Fore-Quarter +of, To Broil, 143</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_143'>Pressed, +143</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_142'>Quarter of, +Roasted, 142</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_143'>Stew, +143</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_142'>Sweetbreads and +Tomato Sauce, 142</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_136'>Mutton, Boned +Leg of, Roasted, 136</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_140'>Chops and +Potatoes, Baked, 140</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_139'>Broiled, +139</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_139'>Fried. No. 1, +139</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_139'>Fried. No. 2, +139</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_140'>Cutlets +(Baked), 140</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_138'>Hashed, +138</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_141'>Irish Stew, +141</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_138'>Leg of, +á la Venison, 138</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_137'>Leg of, Boiled, +137</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_137'>Leg of, +Braised, 137</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_138'>Leg of, +Steamed, 138</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_141'>Pudding, +141</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_136'>Roast, +136</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_142'>Scalloped, and +Tomatoes, 142</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_141'>Scrambled, +141</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_140'>Muttonettes, +140</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_144'>PORK, +144</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_150'>Bacon and Eggs, +Cold, 150</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_155'>To Cure +English, 155</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_154'>Cheese, Head, +154</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_150'>Ham and Eggs, +Fried, 150</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_151'>Boiled, +151</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_152'>Broiled, +152</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_152'>Potted, +152</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_151'>To Bake a +(Corned), 151</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_154'>Hams and Bacon, +To Cure, 154</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_154'>and Fish, To +Smoke at Home, 154</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_154'>Head Cheese, +154</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_155'>Lard, To Try +Out, 155</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_145'>Pig, Roast, +145</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_151'>Pigs' Feet, +Pickled, 151</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_149'>Pork and Beans, +Baked, 149</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_149'>and Beans +(Boston Style), 149</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_147'>Chops and Fried +Apples, 147</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_148'>Chops, Fried, +148</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_147'>Cutlets, +147</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_146'>Fresh, Pot Pie, +146</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_146'>Leg of, Boiled, +146</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_145'>Leg of, Roast, +145</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_145'>Loin of, Roast, +145</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_148'>Pie, +148</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_148'>Pot Pie, +148</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_149'>Salt, Fried, +149</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_149'>Salt, Grilled, +149</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_146'>Spare Rib of, +Roasted, 146</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_147'>Tenderloins, +147</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_145'>Roast Pig, +145</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_152'>Sausage, +Bologna (Cooked), 152</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_153'>Sausages, +Country Pork, 153</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_153'>To Fry, +153</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_150'>Scrappel, +150</a></span><br> +<br> +<a href='#Page_603'>MEASURES AND WEIGHTS, 603</a><br> +<br> +<span class='pagenum'>[Pg 612]</span><a name='Page_612' id= +"Page_612"></a> <a href='#Page_478'>MENUS FOR BREAKFAST, LUNCHEON +AND DINNER, 478</a><br> +<span style='margin-left: 1em;'><a href='#Page_478'>January, +478</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_480'>February, +480</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_482'>March, +482</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_484'>April, +484</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_486'>May, +486</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_488'>June, +488</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_490'>July, +490</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_493'>August, +493</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_494'>September, +494</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_496'>October, +496</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_498'>November, +498</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_500'>December, +500</a></span><br> +<br> +<a href='#Page_503'>MENUS, SPECIAL, 503</a><br> +<br> +<a href='#Page_543'>MISCELLANEOUS RECIPES, 543</a><br> +<span style='margin-left: 1em;'><a href='#Page_543'>Ammonia, Uses +of, 543</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>Cement, Cracks +in Floors, 559</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_560'>for Acids, +560</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_556'>for China and +Glass, 556</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_561'>Cider, To Keep, +561</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>Cleaning +Jewelry, For, 551</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_547'>Oil Cloth, For, +547</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_557'>Sinks, For, +557</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>Crape, To Renew +Old, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>Family Glue, +559</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_549'>Feathers, To +Wash, 549</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_546'>Flannels, To +Wash, 546</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_562'>Fluid, Washing, +562</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>Furniture +Cream, 559</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_550'>How to Freshen +up Furs, 550</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_553'>Garments, To +Wash Colored, 553</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>Gloves, To +Clean Kid, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>Glue, +559</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_559'>Family, +559</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_562'>Hard Soap +(Washing), 562</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_550'>Incombustible +Dresses, 550</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_544'>Insects and +Vermin, 544</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_560'>Indelible Ink, +To Remove, 560</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_547'>Lace, To Clean +Black. No. 1, 547</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_548'>To Clean Black. +No. 2, 548</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_548'>To Wash White. +No. 1, 548</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_548'>To Wash White +Thread. No. 2, 548</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_561'>Leather, A +Polish for, 561</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_546'>Machine Grease, +To Take Out, 546</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_557'>Management of +Stoves, 557</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>Marble, To +Remove Stains from, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_545'>Moths in +Carpets, 545</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>Mucilage, +Postage Stamp, 559</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_550'>Novel Dress +Mending, 550</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_547'>Oil Cloth +Cleaning, 547</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_554'>Stains in Silk +and Other Fabrics, 554</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_563'>Old Style +Family Soft Soap, 563</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_553'>Paper Hangers' +Paste, 553</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_560'>Paste for Scrap +Books, Etc, 560</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_560'>Polish for +Ladies' Kid Shoes, 560</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_561'>for Leather, +561</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_547'>Shirts, to +Starch, Fold and Iron, 547</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_549'>Silks or +Ribbons, to Clean, 549</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_549'>To Clean Black +Dress, 549</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>Silver Plate, +To Clean, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>Starch Polish, +551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_563'>Soap for +Washing Without Rubbing, 563</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_562'>Hard (Washing), +562</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_563'>Old Style +Family, 563</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_563'>Soft, To Make +Without Cooking, 563</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_557'>Stoves, +Management of, 557</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_553'>The Marking +System, 553</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_561'>To Bleach +Cotton Cloth, 561</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_559'>To Cement +Cracks in Floors, 559</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_547'>To Clean Black +Lace, 547</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_549'>To Clean Black +Dress Silks, 549</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>To Clean Kid +Gloves, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_549'>To Clean Silks +and Ribbons, 549</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>To Clean Silver +Plate, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_544'>To Destroy +Insects and Vermin, 544</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_561'>To Keep Cider, +561</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_558'>To Make a Paste +to Fasten Labels, 558</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>To Raise the +Pile on Velvet, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_560'>To Remove +Indelible Ink, 560</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_558'>To Remove Ink +from Carpets, 558</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_554'>To Remove +Stains and Spots, 554</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>To Remove +Stains from Marble, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>To Renew Old +Crape, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_562'>To Soften +Water, 562</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_547'>To Starch, Fold +and Iron Shirts, 547</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_546'>To Take Out +Machine Grease, 546</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_558'>To Take Rust +Out of Steel, 558</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>To Whiten +Walls, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_543'>Uses of +Ammonia, 543</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_551'>Velvet, to +Raise the Pile on, 551</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_552'>Walls, to +Whiten, 552</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_562'>Washing Fluid, +562</a></span><br> +<br> +<a href='#Page_48'>MODES OF FRYING, 48</a><br> +<br> +<a href='#Page_225'>OMELETS AND EGGS, 225</a><br> +<br> +<a href='#Page_320'>PASTRY, PIES AND TARTS, 320</a><br> +<span style='margin-left: 1em;'><a href='#Page_324'>Crust, Potato, +324</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_343'>Chess Cakes, +343</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_320'>General +Remarks, 320</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_321'>How to Make a +Pie, 321</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_321'>Icing Pastry, +321</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_342'>Maids of Honor, +342</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_337'>Meat for Mince +Pies (Cooked), 337</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_338'>Mince Meat, +Mock, Without Meat, 338</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_325'>Patties or +Shells for Tarts, 325</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_326'>Pie, Apple, +Green, 326</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_327'>Apple and Peach +Meringue, 327</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_326'>Apple Custard. +No. 1, 326</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_326'>Apple Custard. +No. 2, 326</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_327'>Apple Custard. +No. 3, 327</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_327'>Apple Custard. +No. 4, 327</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_327'>Apple, Irish, +327</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_327'>Apple, Mock, +327</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_332'>Apricot +Meringue, 332</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Berry, Ripe, +335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Blackberry, +333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_328'>Cocoanut. No. +1, 328</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_328'>Cocoanut. No. +2, 328</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_332'>Cherry, +332</a></span><br> +<span class='pagenum'>[Pg 613]</span><a name='Page_613' id= +"Page_613"></a> <span style='margin-left: 2em;'><a href= +'#Page_335'>Cranberry, 335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Cranberry Tart, +335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_330'>Cream, +330</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_331'>Cream, Boston, +331</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_331'>Cream, Mock, +331</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_331'>Cream, Whipped, +331</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_332'>Currant. No. 1, +332</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Currant, Ripe. +No. 2, 333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_331'>Custard, +331</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_330'>Custard, +Bakers', 330</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_328'>Custard, +Chocolate. No. 1, 328</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_328'>Custard, +Chocolate. No. 2, 328</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_332'>Custard, Fruit, +332</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Dried Fruit, +335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_342'>Fruit, German, +342</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_336'>Gooseberry, +336</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_334'>Grape, +334</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Huckleberry, +333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Jelly and +Preserved Fruit, 335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_328'>Lemon. No. 1 +(Superior), 328</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_329'>Lemon. No. 2, +329</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_329'>Lemon. No. 3, +329</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_329'>Lemon. No. 4, +329</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Lemon, Raisin, +333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_338'>Mince. No. 1, +338</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_338'>Mince. No. 2, +338</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Molasses, +333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_330'>Orange, +330</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Peach, +335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_334'>Pineapple, +334</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_334'>Plum or Damson, +334</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_336'>Pumpkin. No. 1, +336</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_336'>Pumpkin. No. 2, +336</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_337'>Pumpkin, +Without Eggs, 337</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_333'>Rhubarb, +333</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_334'>Rhubarb +(Cooked), 334</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_335'>Ripe Berry, +335</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_337'>Squash, +337</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_337'>Sweet Potato, +337</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_332'>Tomato, Green, +332</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_324'>Pie Crust, +Plain, 324</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_325'>To Make Flaky, +325</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_324'>Rule for +Undercrust, 324</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_322'>Puff Paste, +Fine, 322</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_322'>for Pies, +322</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_324'>of Suet, +324</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_323'>Soyer's Recipe +for, 323</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_336'>Pumpkin or +Squash for Pies, Stewed, 336</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_336'>Baked, +336</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_325'>Tartlets. No. +1, 325</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_325'>No. 2, +325</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_339'>Lemon. No. 1, +339</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_340'>Lemon. No. 2, +340</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_340'>Meringue +Custard, 340</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_340'>Orange, +340</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_339'>Plum Custard, +339</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_326'>Tarts, +326</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_342'>Apple, +342</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_341'>Berry, +341</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_341'>Chocolate, +341</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_341'>Cocoanut, +341</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_343'>Cream, +343</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_341'>Gooseberry, +Green, 341</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_343'>Jam, Open, +343</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_341'>Strawberry +Cream, 341</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_339'>Turnover, +Fruit, Suitable for Picnics, 339</a></span><br> +<br> +<a href='#Page_81'>POULTRY AND GAME, 81</a><br> +<span style='margin-left: 1em;'><a href='#Page_87'>Chicken, Boiled, +87</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_92'>Breaded, +92</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_89'>Broiled, +89</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_93'>Broiled on +Toast, 93</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_90'>Croquettes. No. +1, 90</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_91'>Croquettes. No. +2, 91</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_91'>Croquettes, To +Fry, 91</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_93'>Curry, +93</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_95'>Dressed as +Terrapin, 95</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_87'>Fricassee, +87</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_90'>Fried, +90</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_90'>Fried á +la Italienne, 90</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_91'>Lunch for +Traveling, 91</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_96'>Macaroni and, +96</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_88'>Patties, +88</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_88'>Pickled, +88</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_89'>Pie, +89</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_94'>Pot Pie. No. 1, +94</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_94'>Pot Pie. No. 2, +94</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_92'>Potted, +92</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_91'>Pressed, +91</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_96'>Pudding, +96</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_88'>Rissoles of, +88</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_86'>Roast, +86</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_95'>Roley Poley, +95</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_92'>Scalloped, +92</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_87'>Steamed, +87</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_87'>Stewed (Whole +Spring), 87</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_95'>Stewed with +Biscuit, 95</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_95'>Turnovers, +95</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_83'>Dressing or +Stuffing for Fowls, 83</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_83'>Oyster, +83</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_97'>Duck, Braised, +97</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_99'>Canvas Back, +99</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_98'>Duck Pie, +98</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_96'>Roast (Tame), +96</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_98'>Roast (Wild), +98</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_97'>Stewed, +97</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_98'>Warmed Up, +98</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_98'>Wild, +98</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_101'>Game Pie, +101</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_103'>Salmi of, +103</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_86'>Goose, Roast, +86</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_101'>Grouse, To +Roast, Etc., 101</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_102'>Hare, Roast, +102</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_101'>Partridges, To +Roast, Etc., 101</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_99'>Pigeon Pie, +99</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_100'>Pigeons, +Broiled, or Squabs, 100</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_99'>Roast, +99</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_99'>Stewed, +99</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_101'>Quail, To +Roast, 101</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_101'>To Roast, Etc., +101</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_103'>Rabbit, +Broiled, 103</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_102'>Fricassee, +102</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_103'>Fried, +103</a></span><br> +<span class='pagenum'>[Pg 614]</span><a name='Page_614' id= +"Page_614"></a> <span style='margin-left: 2em;'><a href= +'#Page_103'>Pie, 103</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_103'>Roast, +103</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_100'>Reed Birds, +100</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_103'>Salmi of Game, +103</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_100'>Snipe, +100</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_102'>Snow Birds, +102</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_100'>Squab Pot Pie, +100</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_102'>Squirrels, +102</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_85'>Turkey, Boned, +85</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_84'>Boiled, +84</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_85'>Hashed, +85</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_82'>Roast, +82</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_84'>Scallop, +84</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_85'>Warmed Over, +85</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_105'>Venison, Baked +Saddle of, 105</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_104'>Steak, Broiled, +104</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_106'>Steak, Fried, +106</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_106'>Hashed, +106</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_105'>Pie or Pastry, +105</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_104'>Roast Haunch +of, 104</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_100'>Woodcock, +Roasted, 100</a></span><br> +<br> +<a href='#Page_423'>PRESERVES, JELLIES, ETC, 423</a><br> +<span style='margin-left: 1em;'><a href='#Page_436'>A New Way of +Keeping Fruit, 436</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_436'>Brandied +Peaches or Pears, 436</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_423'>General +Remarks, 423</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_435'>Jam, +Gooseberry, 435</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_436'>Raspberry, +436</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_435'>Strawberry, +435</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_431'>Jellies, Fruit, +431</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_433'>Jelly, Apple, +433</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_434'>Crab Apple, +434</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_431'>Currant, +431</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_432'>Currant (New +Method), 432</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_433'>Grape, +433</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_433'>Orange, +Florida, 433</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_434'>Peach, +434</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_432'>Quince, +432</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_432'>Raspberry, +432</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_436'>Macedoines, +436</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_435'>Marmalade, +Lemon, 435</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_434'>Orange, +434</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_434'>Orange Syrup, +434</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_427'>Pineapple +Preserves, 427</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_426'>Preserved +Apples (Whole), 426</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_424'>Preserved +Cherries, 424</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_424'>Cranberries, +424</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_425'>Egg Plums, +425</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_426'>Peaches, +426</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_427'>Pears, +427</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_429'>Pumpkins, +429</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_427'>Quinces, +427</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_425'>Strawberries, +425</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_426'>Tomatoes +(Green), 426</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_429'>Preserving +Fruit, (New Mode), 429</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_430'>(New Method +of), 430</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_435'>Raisins (A +French Marmalade), 435</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_428'>To Preserve and +Dry Green Gages, 428</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_425'>Berries Whole +(Excellent), 425</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_430'>Fruit Without +Sugar, 430</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_428'>Water Melon and +Citron Rind, 428</a></span><br> +<br> +<a href='#Page_381'>PUDDINGS AND DUMPLINGS, 381</a><br> +<span style='margin-left: 1em;'><a href='#Page_416'>A Royal +Dessert, 416</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_386'>Batter, Common, +386</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_414'>Berry Rolls, +Baked, 414</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_413'>Cobbler, Peach, +413</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_383'>Currants, To +Clean, 383</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_384'>Dumplings, +Apple, 384</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_385'>Apple (Boiled), +385</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_386'>Lemon, +386</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_385'>Oxford, +385</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_385'>Preserve, +385</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_384'>Rice, Boiled +(Custard Sauce), 384</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_385'>Suet. No. 1, +385</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_386'>Suet. No. 2, +386</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_381'>General +Remarks, 381</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_414'>Geneva Wafers, +414</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_416'>Huckleberries +with Crackers and Cream, 416</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_386'>Pudding, +Almond, 386</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_390'>Almond. No. 1, +390</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_390'>Almond. No. 2, +390</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_388'>Apple and Brown +Bread, 388</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_386'>Apple, Baked, +386</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_387'>Apple, Boiled, +387</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_391'>Apple Custard, +391</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_389'>Apple Puff, +389</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Apple Roley +Poley, 411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_401'>Apple Sago, +401</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_388'>Apple Tapioca, +388</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_412'>Banana, +412</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_390'>Batter, Baked, +390</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_390'>Batter, Boiled, +390</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_388'>Berry, Cold, +388</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_387'>Bird's Nest, +387</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_409'>Blackberry and +Whortleberry, 409</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_387'>Bread and +Butter. No. 1, 387</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_387'>Bread and +Butter. No. 2, 387</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_389'>Bread, Baked +Plain, 389</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_389'>Bread, Boiled, +389</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_389'>Bread +(Superior), 389</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_398'>Cabinet, +398</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>Cherry, +396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>Cherry, Boiled +or Steamed, 396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_401'>Chocolate. No. +1, 401</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_402'>Chocolate. No. +2, 402</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_402'>Chocolate. No. +3, 402</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_402'>Chocolate. No. +4, 402</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_397'>Christmas Plum, +by Measure, 397</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_395'>Cocoanut. No. 1 +(French), 395</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>Cocoanut. No. +2, 396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>Cocoanut. No. +3, 396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_392'>Cold Fruit, +392</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_404'>Corn Meal, +404</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_404'>Corn Meal, +Apple, 404</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_393'>Corn Meal, +Baked Without Eggs, 393</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_394'>Corn Meal, +Baked with Eggs, 394</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_394'>Corn Meal, +Boiled, 394</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_394'>Corn Meal, +Boiled Without Eggs, 394</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_404'>Corn Meal, +Fruit, 404</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_395'>Corn Meal +Puffs, 395</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_392'>Corn Starch, +392</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_305'>Cottage, +305</a></span><br> +<span class='pagenum'>[Pg 615]</span><a name='Page_615' id= +"Page_615"></a> <span style='margin-left: 2em;'><a href= +'#Page_393'>Cracker, 393</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_398'>Cranberry, +Baked, 398</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_392'>Cream, +392</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_392'>Cream Meringue, +392</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_393'>Cuban, +393</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_410'>Currant, +Boiled, 410</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_391'>Custard, +391</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_391'>Custard. No. 1, +391</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_391'>Custard. No. 2, +391</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_391'>Custard Apple, +391</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_406'>Delmonico, +406</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>English Plum +(The Genuine), 396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_404'>Fig, +404</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_405'>Fruit, +405</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_409'>Fruit, +409</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_392'>Fruit, Cold, +392</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Fruit, Puff, +411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_407'>Fruit, Rice, +407</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_412'>Graham, +412</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_414'>Green Corn, +414</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_413'>Hominy, +413</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_409'>Huckleberry, +Baked, 409</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_395'>Indian, +Delicate, 395</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_415'>Jelly, +415</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_400'>Lemon, +400</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_399'>Lemon, Baked +(Queen of Puddings), 399</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_400'>Lemon, Boiled, +400</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_400'>Lemon, Cold, +400</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_414'>Minute. No. 1, +414</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_415'>Minute. No. 2, +415</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_406'>Nantucket, +406</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_399'>Orange. No. 1, +399</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_399'>Orange. No. 2, +399</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Orange Roley +Poley, 411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_412'>Peach, Dried, +412</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_403'>Peach, Pear and +Apple, 403</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_405'>Pie Plant or +Rhubarb, 405</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_410'>Pineapple, +410</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_396'>Plum, English +(The Genuine), 396</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_397'>Plum, Baked, +397</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_398'>Plum, Without +Eggs, 398</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_409'>Prune, +409</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_416'>Quick, +416</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_403'>Raspberry, +403</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_416'>Ready, +416</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_405'>Rhubarb or Pie +Plant, 405</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_408'>Rice, Boiled. +No. 1, 408</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_408'>Rice, Boiled. +No. 2, 408</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_408'>Rice, Fruit, +408</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_407'>Rice (Fine), +407</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_406'>Rice (Plain), +406</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_407'>Rice, Lemon, +407</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_407'>Rice, Meringue, +407</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_408'>Rice, Snow +Balls, 408</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_407'>Rice, Without +Eggs, 407</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Roley Poley +(Apple), 411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Roley Poley +(Orange), 411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_401'>Sago, Apple, +401</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_401'>Sago, Plain, +401</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_401'>Sago, Royal, +401</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_406'>Saucer, +406</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_405'>Snow, +405</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_411'>Sponge Cake. +No. 1, 411</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_412'>Sponge Cake. +No. 2, 412</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_403'>Strawberry +Tapioca, 403</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_413'>Suet, Plain, +413</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_413'>Suet, Plum, +413</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_415'>Sunderland, +415</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_410'>Sweet Potato, +410</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_403'>Tapioca, +403</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_388'>Tapioca, Apple, +388</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_406'>Toast, +406</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_410'>Transparent, +410</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_409'>Whortleberry +and Blackberry, 409</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_386'>Puffets, Apple, +Boiled, 386</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_416'>Royal Dessert, +A, 416</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_383'>To Chop Suet, +383</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_383'>Stone Raisins, +383</a></span><br> +<br> +<a href='#Page_236'>SANDWICHES, 236</a><br> +<span style='margin-left: 1em;'><a href='#Page_237'>Cheese, +237</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_236'>Chicken, +236</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_237'>Egg, +237</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_236'>Ham, +236</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_236'>Plain, +236</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_237'>Mushroom, +237</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_236'>Sardine, +236</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_237'>Water Cress, +237</a></span><br> +<br> +<a href='#Page_156'>SAUCES AND DRESSINGS FOR MEATS, 156</a><br> +<span style='margin-left: 1em;'><a href='#Page_156'>Butter, Drawn, +156</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_164'>To Brown, +164</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_165'>Cocoanut +Prepared (For Pies, Puddings, Etc.), 165</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_164'>Curry Powder, +164</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_164'>Sauce, +164</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_164'>Flour, To +Brown, 164</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_166'>Herbs for +Winter, 166</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_166'>Meats and Their +Accompaniments, 166</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_165'>Mustard, +French, 165</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_164'>To Make, +164</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_163'>Omelet, Apple, +163</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_165'>Pepper, +Kitchen, 165</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_162'>Sauce, Apple, +162</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_162'>Apple, Cider, +162</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_162'>Apple, +Old-fashioned, 162</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_160'>Bechamel, +160</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_159'>Bread, +159</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_161'>Brown, +161</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_160'>Brown, Sharp, +160</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_158'>Caper, +158</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_158'>Celery, +158</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_159'>Chili, +159</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_163'>Cranberry, +163</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_164'>Curry, +164</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_156'>Egg or White, +156</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_158'>Fish. No. 1, +158</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_158'>Fish. No. 2, +158</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_157'>for Boiled Cod, +157</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_157'>for Salmon and +Other Fish, 157</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_161'>Hollandaise, +161</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_161'>Jelly, Currant, +161</a></span><br> +<span class='pagenum'>[Pg 616]</span><a name='Page_616' id= +"Page_616"></a> <span style='margin-left: 2em;'><a href= +'#Page_157'>Lobster, 157</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_160'>Maitre d'Hotel, +160</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_160'>Mint, +160</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_161'>Mushroom, +161</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_159'>Onion, +159</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_157'>Oyster, +157</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_156'>Tartare, +156</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_159'>Tomato, +159</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_160'>Wine, for Game, +160</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_165'>Spices, +165</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_167'>Vegetables +Appropriate to Different Dishes, 167</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_168'>for Breakfast, +168</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_163'>Vinegar, +Cucumber, 163</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_163'>Flavored, +163</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_167'>Warm Dishes for +Breakfast, 167</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_168'>SALADS, +168</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_175'>Celery, +Undressed, 175</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_175'>Cucumbers, to +Dress Raw, 175</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_170'>Dressing, Cream +Salad. No. 1, 170</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_170'>Cream Salad. +No. 2, 170</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_169'>for Cold Slaw +(Cabbage Salad), 169</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_169'>Mayonnaise, +169</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_170'>Salad, French, +170</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_174'>Endive, +174</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_176'>Horse-radish, +176</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_176'>Lettuce, +176</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_176'>Peppergrass and +Cress, 176</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_175'>Radishes, +175</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_175'>Salad, Bean, +175</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_169'>Cabbage or Cold +Slaw, 169</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_174'>Celery, +174</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_171'>Chicken, +171</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_173'>Crab, +173</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_172'>Dutch, +172</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_172'>Fish, +172</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_172'>Ham, +172</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_174'>Lettuce, +174</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_171'>Lobster. No. 1, +171</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_171'>Lobster. No. 2, +171</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_172'>Oyster, +172</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_175'>Potato, Cold, +175</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_174'>Potato, Hot, +174</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_170'>Summer, Mixed, +170</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_174'>Tomato, +174</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_173'>Slaw, Cold, +173</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_169'>Cold, Dressing +for, 169</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_173'>Cold, Plain, +173</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_173'>Hot, +173</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_176'>CATSUPS, +176</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_178'>Catsup, Apple, +178</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_178'>Cucumber, +178</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_178'>Currant, +178</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_178'>Gooseberry, +178</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_178'>Mushroom, +178</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_177'>Oyster, +177</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_176'>Tomato. No. 1, +176</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_176'>Tomato. No. 2, +176</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_177'>Tomato, Green, +177</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_177'>Walnut, +177</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_179'>Vinegar, +Celery, 179</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_179'>Spiced, +179</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_458'>Chocolate. (See +BEVERAGES)</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_458'>Cocoa. (See +BEVERAGES)</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_458'>Coffee. (See +BEVERAGES)</a></span><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_179'>PICKLES, +179</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_179'>General +Remarks, 179</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_183'>Green Pepper +Mangoes, 183</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_186'>Piccalili, +186</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_186'>Pickle, An +Ornamental, 186</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_187'>East India, +187</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_189'>Pear, +189</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_188'>Sweet, for +Fruit, 188</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_188'>Watermelon, +188</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_188'>Pickled +Butternuts and Walnuts, 188</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_182'>Cabbage +(Purple), 182</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_182'>Cabbage +(White), 182</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_183'>Cauliflower, +183</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_190'>Cherries, +190</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_186'>Eggs, +186</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_183'>Green Peppers, +183</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_184'>Mangoes, +184</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_182'>Mushrooms, +182</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_184'>Onions, +184</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_185'>Oysters, +185</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_187'>Pickles, Blue +Berry, 187</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_183'>Chow Chow +(Superior English Recipe), 183</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_180'>Cucumber, +180</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_180'>Cucumber, for +Winter Use, 180</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_185'>Cucumber, Ripe, +185</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_180'>Cucumber, +Sliced, 180</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_186'>Cucumber, +Sweet, Ripe, 186</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_187'>East India, +187</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_181'>Green Tomato +(Sour), 181</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_181'>Green Tomato +(Sweet), 181</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_187'>Mixed, +187</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_189'>Spiced +Currants, 189</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_190'>Grapes, +190</a></span><br> +<span style='margin-left: 3em;'><a href='#Page_189'>Plums, +189</a></span><br> +<br> +<a href='#Page_417'>SAUCES FOR PUDDINGS, 417</a><br> +<span style='margin-left: 1em;'><a href='#Page_417'>Brandy, Cold, +417</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_418'>Liquid, +418</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_417'>or Wine. No. 1, +417</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_417'>or Wine. No. 2, +417</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_419'>Caramel, +419</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_419'>Cream, Cold, +419</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_419'>Warm, +419</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_420'>Custard, +420</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_421'>Fruit, +421</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_418'>Grandmother's, +418</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_420'>Hard, Plain, +Cold, 420</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_421'>Jelly, +421</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_418'>Lemon, +418</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_419'>(Cold), +419</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_422'>Brandy for +Cakes and Puddings, 422</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_418'>Cream (Hot), +418</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_420'>Milk, +420</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_421'>or Cream, +421</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_420'>Old Style, +420</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_419'>Orange Cream +(Hot), 419</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_419'>(Cold), +419</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_420'>Plain, A Good, +420</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_418'>Plum Pudding, +Superior, 418</a></span><br> +<span class='pagenum'>[Pg 617]</span><a name='Page_617' id= +"Page_617"></a> <span style='margin-left: 1em;'><a href= +'#Page_423'>Rose Brandy for Cakes and Puddings, 423</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_418'>Sugar, +418</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_421'>Sweet Common, +421</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_421'>Syrup for +Fruit, 421</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_417'>Wine, Rich, +417</a></span><br> +<br> +<a href='#Page_473'>SEASONABLE FOODS, VARIETIES OF, 473</a><br> +<br> +<a href='#Page_510'>SICK, COOKING FOR THE, 510</a><br> +<span style='margin-left: 1em;'><a href='#Page_519'>Acid Drinks, +519</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Apples, Baked, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_520'>A Remedy for +Boils, 520</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Arrowroot Blanc +Mange, 512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_512'>Milk Porridge, +512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_514'>Wine Jelly, +514</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Baked Apples, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_510'>Beefsteak and +Mutton Chops, 510</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_511'>Beef Tea, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_518'>Blackberry +Cordial, 518</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Blanc Mange, +Arrowroot, 512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Irish Moss, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Boiled Rice, +514</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_520'>Boils, Remedy +for, 520</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Bread Panada, +517</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_511'>Broth, Veal or +Mutton, 511</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_516'>Clam, +516</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_511'>Chicken, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Chicken Jelly, +514</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_511'>Broth, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_516'>Clam Broth, +516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_516'>Codfish, Milk +or Cream, 516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Corn Meal +Gruel, 512</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Cracker Panada, +517</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Cup Pudding, +515</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Pudding, +Tapioca, 515</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_516'>Custard, +516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_520'>Cure for +Ringworms, 520</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_519'>Draughts for +the Feet, 519</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Egg Gruel, +512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Toast, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_513'>Flax Seed Tea, +513</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_513'>Seed Lemonade, +513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_518'>For Children +Teething, 518</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_510'>General +Remarks, 510</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Gruel, Corn +Meal, 512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_512'>Egg, +512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_511'>Oat Meal, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Hominy, +514</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Irish Moss +Blanc Mange, 515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Jelly Arrowroot +Wine, 514</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_514'>Chicken, +514</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_516'>Mulled, +516</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_514'>Sago, +514</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_513'>Tapioca, +513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_518'>Linseed Tea, +518</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Milk Porridge, +512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_516'>or Cream +Codfish, 516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Milk Toast, +Plain, 517</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_516'>Mulled Jelly, +516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_510'>Mutton Chops +and Beefsteak, 510</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_511'>or Veal Broth, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_511'>Oat Meal Gruel, +511</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_516'>Oyster Toast, +516</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Panada, Bread, +517</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_517'>Cracker, +517</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_512'>Porridge Milk, +512</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_512'>Arrowroot, +Milk, 512</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_519'>Poultices, +519</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_518'>Powders for +Children, 518</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Pudding, Cup, +515</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Cup, Tapioca, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Rice, Boiled, +514</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_520'>Ringworms, Cure +for, 520</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_514'>Sago Jelly, +514</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_515'>Soft Toast, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Slippery Elm +Tea, 517</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_513'>Elm Bark Tea, +513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_513'>Tamarind Water, +513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_513'>Tapioca Jelly, +513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_511'>Tea, Beef, +511</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_513'>Flax Seed, +513</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_518'>Linseed, +518</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_517'>Slippery Elm, +517</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_513'>Slippery Elm +Bark, 513</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_517'>Toast, Water, +or Crust Coffee, 517</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_517'>Milk, Plain, +517</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Egg, +515</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_516'>Oyster, +516</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_515'>Soft, +515</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_511'>Veal or Mutton +Broth, 511</a></span><br> +<br> +<a href='#Page_595'>SMALL POINTS ON TABLE ETIQUETTE, 595</a><br> +<br> +<a href='#Page_27'>SOUPS, 27</a><br> +<span style='margin-left: 1em;'><a href='#Page_36'>Asparagus, Cream +of, 36</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_36'>Bean (Dried), +36</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_31'>Beef, +31</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_39'>Calf's Head or +Mock Turtle, 39</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_34'>Chicken Cream, +34</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_33'>Consommé, +33</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_35'>Corn, +35</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_32'>Game, +32</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_41'>Gumbo or Okra, +41</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_29'>Herbs and +Vegetables Used in, 29</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_33'>Julienne, +33</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_40'>Macaroni, +40</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_38'>Mullagatawny, +38</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_32'>Mutton Broth +(Scotch), 32</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_41'>Okra or Gumbo, +41</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_34'>Ox Tail, +34</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_36'>Pea (Green), +36</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_35'>Split, +35</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_37'>Pepper Pot +(Philadelphia), 37</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_34'>Plain, +Economical, 34</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_34'>Spinach, Cream +of, 34</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_37'>Squirrel, +37</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_30'>Stock, +30</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_31'>White, +31</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_31'>To Clarify, +31</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_41'>Tapioca Cream, +41</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_38'>Tomato. No. 1, +38</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_38'>No. 2, +38</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_38'>No. 3, +38</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_40'>Turkey, +40</a></span><br> +<span class='pagenum'>[Pg 618]</span><a name='Page_618' id= +"Page_618"></a> <span style='margin-left: 1em;'><a href= +'#Page_39'>Turtle, Mock, 39</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_40'>Green, +40</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_37'>from Beans, +37</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_32'>Veal +(Excellent), 32</a></span><br> +<br> +<a href='#Page_41'>SOUPS WITHOUT MEATS, 41</a><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_43'>Celery, +43</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_47'>Clam, Plain and +French, 47</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_45'>Croutons for, +45</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_44'>Dumpling, Egg +for, 44</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_44'>Suet for, +44</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_44'>Egg Balls for, +44</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_45'>Fish, +45</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_43'>Force Meat Balls +for, 43</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_44'>(Soyer's +Recipe), 44</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_46'>Lobster or +Bisque, 46</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_43'>Noodles for, +43</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_41'>Onion, +41</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_46'>Oyster Soup. No. +1, 46</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_46'>No. 2, +46</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_43'>Pea, +43</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_43'>Potato (Irish), +43</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_45'>Stock, Fish, +45</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_42'>Vegetable, +Spring, 42</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_42'>Winter, +42</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_42'>Vermicelli, +42</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_42'>White (Swiss), +42</a></span><br> +<br> +<a href='#Page_595'>TABLE ETIQUETTE, SMALL POINTS ON, 595</a><br> +<br> +<a href='#Page_577'>TOILET RECIPES, ITEMS, ETC., 577</a><br> +<br> +<span style='margin-left: 1em;'><a href='#Page_585'>Antidotes for +Poisons, 585</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_582'>Bad Breath, +582</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_580'>Bandoline, +580</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>Barbers' +Shampoo Mixture, 583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_577'>Bay Rum, +577</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_580'>Burnett's +Celebrated Powder for the Face, 580</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>Camphor Ice, +583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>Cold Cream, +578</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_577'>Cologne Water +(Superior), 577</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_580'>Complexion +Wash, 580</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>Cream of +Lilies, 578</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_578'>of Roses, +578</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_581'>Cure for +Pimples, 581</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_579'>Dye for White +or Light Eye-brows, 579</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>For Dandruff, +578</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>Hair +Invigorator, 578</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_579'>Wash, +579</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>How to Keep +Brushes Clean, 583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_577'>Jockey Club +Bouquet Cologne, 577</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_577'>Lavender Water, +577</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>Lip Salve, +578</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_578'>Macassar Oil +for the Hair, 578</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>Odoriferous or +Sweet Scenting Bags, 583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_579'>Ox-marrow +Pomade, 579</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_582'>Pearl Smelling +Salts, 582</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_582'>Tooth Powder, +582</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_579'>Phalon's +Instantaneous Hair Dye, 579</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_581'>Pimples, Cure +for, 581</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>Razor-strop +Paste, 583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_582'>Removing Tartar +from the Teeth, 582</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_577'>Rose-water, +577</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_583'>Shaving +Compound, 583</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_580'>Toilet or Face +Powder, 580</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_584'>Items, +584</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_585'>Toilet Soap, +585</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_580'>To Increase the +Hair in the Brows, 580</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_581'>Remove +Freckles, 581</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_581'>Remove Moth +Patches, 581</a></span><br> +<br> +<a href='#Page_191'>VEGETABLES, 191</a><br> +<span style='margin-left: 1em;'><a href='#Page_210'>Asparagus, +210</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_211'>with Eggs, +211</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_209'>Beans, Lima and +Kidney, 209</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_208'>String, +208</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_210'>Beets, Baked, +210</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_210'>Boiled, +210</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_210'>Stewed, +210</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_200'>Cabbage, +Boiled, 200</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_201'>French Way of +Cooking, 201</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_201'>Fried, +201</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_201'>Ladies', +201</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_202'>Sourcrout, +202</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_201'>Steamed, +201</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_200'>with Cream, +200</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_214'>Carrots, +Mashed, 214</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_213'>Stewed, +213</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_200'>Cauliflower, +200</a></span><br> +<span class='pagenum'>[Pg 620]</span><a name='Page_620' id= +"Page_620"></a> <span style='margin-left: 2em;'><a href= +'#Page_200'>Fried, 200</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_209'>Celery, +209</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_206'>Corn, Boiled, +Green, 206</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_207'>Fried, +207</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_207'>Pudding, +207</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_207'>Roasted +(Green), 207</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_207'>Stewed, +207</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_208'>Succotash, +208</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_206'>Cucumbers, +á la Crême, 206</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_206'>Fried, +206</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_211'>Cymblings, or +Squashes, 211</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_208'>Egg Plant, +Fried, 208</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_208'>Stuffed, +208</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_214'>Endive, Stewed, +214</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_191'>General +Remarks, 191</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_213'>Greens, +213</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_214'>Mushrooms, +Baked, 214</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_215'>Canned, +215</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_215'>for Winter Use, +215</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_215'>Stewed, +215</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_210'>Okra, +210</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_199'>Onions, Baked, +199</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_198'>Boiled, +198</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_199'>Fried, +199</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_199'>Scalloped, +199</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_199'>Stewed, +199</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_209'>Oyster Plant or +Salsify Fried, 209</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_209'>Stewed, +209</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_203'>Parsnips, +Boiled, 203</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_204'>Creamed, +204</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_203'>Fried, +203</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_203'>Fritters, +203</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_203'>Stewed, +203</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_211'>Peas, Green, +211</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_211'>Stewed, +211</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_196'>Potato +Croquettes. No. 1, 196</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_196'>Croquettes. No. +2, 196</a></span><br> +<span class='pagenum'>[Pg 619]</span><a name='Page_619' id= +"Page_619"></a> <span style='margin-left: 2em;'><a href= +'#Page_196'>Fillets, 196</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_193'>Puffs, +193</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_194'>Snow, +194</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_193'>Potatoes, +á la Crême, 193</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_197'>á la +Delmonico, 197</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_197'>Baked, +197</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_192'>Browned, +192</a></span><br> +<span style='margin-left: 2em;'><a href= +'#Page_197'>Browned—With Roast. No. 1, 197</a></span><br> +<span style='margin-left: 2em;'><a href= +'#Page_198'>Browned—With Roast. No. 2, 198</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_195'>Crisp, +195</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_195'>Favorite, +Warmed, 195</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_197'>Fried, with +Eggs, 197</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_195'>Hasty Cooked, +195</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_196'>Lyonnaise, +196</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_192'>Mashed, +192</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_193'>Mashed, Warmed +Over, 193</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_193'>New, and Cream, +193</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_192'>New, To Boil, +192</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_194'>Raw, Fried, +194</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_193'>Saratoga Chips, +193</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_194'>Scalloped +(Kentucky Style), 194</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_194'>Steamed, +194</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_198'>Sweet, +198</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_198'>Sweet, Baked, +198</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_214'>Pumpkin, +Stewed, 214</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_202'>Rice, To Boil, +202</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_209'>Salsify, Fried, +209</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_209'>or Oyster +Plant, Stewed, 209</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_202'>Sourcrout, +202</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_212'>Spinach, +212</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_211'>Squashes or +Gymblings, 211</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_212'>Squash, Winter, +Baked, 212</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_212'>Winter, Boiled, +212</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_208'>String Beans, +208</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_208'>Succotash, +208</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_205'>Tomatoes, Baked +(Plain), 205</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_205'>Broiled and +Fried, 205</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_205'>Fried and +Broiled, 205</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_204'>Scalloped, +204</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_206'>Scrambled, +206</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_204'>Stewed, +204</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_204'>Stuffed, Baked, +204</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_204'>To Peel, +204</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_205'>Raw, To +Prepare, 205</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_216'>Truffles, +216</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_216'>(Italian Style +of Dressing), 216</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_216'>Au Naturel, +216</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_214'>Turnips, +214</a></span><br> +<span style='margin-left: 1em;'><a href='#Page_212'>Vegetable Hash, +212</a></span><br> +<br> +<a href='#Page_216'>MACARONI, 216</a><br> +<span style='margin-left: 1em;'><a href='#Page_217'>Macaroni, +á la Crême, 217</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_216'>á la +Italienne, 216</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_217'>and Cheese, +217</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_218'>and Tomato +Sauce, 218</a></span><br> +<span style='margin-left: 2em;'><a href='#Page_217'>Timbale of, +217</a></span><br> + +<div>*** END OF THE PROJECT GUTENBERG EBOOK 13923 ***</div> +</body> +</html> diff --git a/13923-h/images/000.png b/13923-h/images/000.png Binary files differnew file mode 100644 index 0000000..07b014b --- /dev/null +++ b/13923-h/images/000.png diff --git a/13923-h/images/002.png b/13923-h/images/002.png Binary files differnew file mode 100644 index 0000000..5f3448a --- /dev/null +++ b/13923-h/images/002.png diff --git a/13923-h/images/004.png b/13923-h/images/004.png Binary files differnew file mode 100644 index 0000000..15caca1 --- /dev/null +++ b/13923-h/images/004.png diff --git a/13923-h/images/006.png b/13923-h/images/006.png Binary files differnew file mode 100644 index 0000000..fb6c868 --- /dev/null +++ b/13923-h/images/006.png diff --git a/13923-h/images/008.png b/13923-h/images/008.png Binary files differnew file mode 100644 index 0000000..70222fa --- /dev/null +++ b/13923-h/images/008.png diff 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