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diff --git a/old/13923.txt b/old/13923.txt new file mode 100644 index 0000000..a03597f --- /dev/null +++ b/old/13923.txt @@ -0,0 +1,32311 @@ +Project Gutenberg's The Whitehouse Cookbook (1887), by Mrs. F.L. Gillette + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: The Whitehouse Cookbook (1887) + The Whole Comprising A Comprehensive Cyclopedia Of Information For + The Home + + +Author: Mrs. F.L. Gillette + +Release Date: November 2, 2004 [EBook #13923] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK THE WHITEHOUSE COOKBOOK (1887) *** + + + + +Produced by Juliet Sutherland, Stephen Schulze and the Distributed +Proofreaders Team + + + + + + + + + +THE + +WHITE HOUSE + +COOK BOOK + + + +_COOKING, TOILET AND HOUSEHOLD RECIPES,_ + +_MENUS, DINNER-GIVING, TABLE ETIQUETTE,_ + +_CARE OF THE SICK, HEALTH SUGGESTIONS,_ + +_FACTS WORTH KNOWING, Etc., Etc._ + + + +THE WHOLE COMPRISING + +A COMPREHENSIVE CYCLOPEDIA OF INFORMATION FOR THE HOME + + + +BY + +MRS. F.L. GILLETTE + +AND + +HUGO ZIEMANN, Steward of the White house + + + +1887 + + + +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. + + + + +PUBLISHERS' PREFACE + + +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 preeminent. 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 Cafe 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. + +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. + +The book has been prepared with great care. Every recipe has been +_tried_ and _tested_, and can be relied upon as one of the _best_ 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 +_menus_ 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. + +The subject of carving has been given a prominent place, not only +because of its special importance in a work of this kind, but +particularly because it contains entirely new and original designs, +and is so far a departure from the usual mode of treating the subject. + +Interesting information is given concerning the _White House_; 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. + +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. + +THE PUBLISHERS. + + + + +CONTENTS. + + ARTICLES REQUIRED FOR THE KITCHEN 588 + BISCUITS, ROLLS, MUFFINS, ETC. 249 + BREAD 238 + BUTTER AND CHEESE 219 + CAKES 282 + CANNED FRUITS 438 + CARVING 7 + CATSUPS 176 + COFFEE, TEA AND BEVERAGES 448 + COLORING FOR FRUIT, ETC. 444 + CONFECTIONERY 446 + CUSTARDS, CREAMS AND DESSERTS 344 + DINNER GIVING 600 + DUMPLINGS AND PUDDINGS 381 + DYEING OR COLORING 591 + EGGS AND OMELETS 225 + FACTS WORTH KNOWING 566 + FILLINGS FOR LAYER CAKES 287 + FISH 49 + FOR THE SICK 510 + FRENCH WORDS IN COOKING 587 + FROSTING OR ICING 284 + HEALTH SUGGESTIONS 521 + HOUSEKEEPERS' TIME-TABLE 542 + ICE-CREAM AND ICES 376 + MACARONI 216 + MANAGEMENT OF STATE DINNER AT WHITE HOUSE 507 + MEASURES AND WEIGHTS IN ORDINARY USE 603 + MEATS 107 + MENUS 478 + MISCELLANEOUS 587 + MISCELLANEOUS RECIPES 543 + MODES OF FRYING 48 + MUTTON AND LAMB 136 + PASTRY, PIES AND TARTS 320 + PICKLES 179 + PORK 144 + POULTRY AND GAME 81 + PRESERVES, JELLIES, ETC. 423 + SALADS 168 + SANDWICHES 236 + SAUCES AND DRESSING 156 + SAUCES FOR, PUDDING 417 + SHELL FISH 67 + SMALL POINTS ON TABLE ETIQUETTE 595 + SOUPS 27 + SOUPS WITHOUT MEATS 41 + SPECIAL MENUS 503 + TOAST 276 + TOILET RECIPES AND ITEMS 577 + VARIETIES OF SEASONABLE FOOD 473 + VEGETABLES 191 + +[Illustration: HELEN HERRON TAFT. Copyright, Photo Clinediust, +Washington.] + + + + +WHITE HOUSE COOK BOOK. + + + + +CARVING. + + +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. + +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. + +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 _tidbits_ should be his maxim. +Steel knives and forks should on no account be used in helping fish, +as these are liable to impart a _very_ disagreeable flavor. A +fish-trowel of silver or plated silver is the proper article to use. + +Gravies should be sent to the table very _hot_, and in helping one to +gravy or melted butter, place it on a vacant side of the plate, not +_pour_ it over their meat, fish or fowl, that they may use only as +much as they like. + +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. + +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. + + * * * * * + +[Illustration] + +BEEF. + +HIND-QUARTER. + +No. 1. Used for choice roasts, the porterhouse and sirloin steaks. + +No. 2. Rump, used for steaks, stews and corned beef. + +No. 3. Aitch-bone, used for boiling-pieces, stews and pot roasts. + +No. 4. Buttock or round, used for steaks, pot roasts, beef _a la +mode_; also a prime boiling-piece. + +No. 5. Mouse-round, used for boiling and stewing. + +No. 6. Shin or leg, used for soups, hashes, etc. + +No. 7. Thick flank, cut with under fat, is a prime boiling-piece, good +for stews and corned beef, pressed beef. + +No. 8. Veiny piece, used for corned beef, dried beef. + +No. 9. Thin flank, used for corned beef and boiling-pieces. + + +FORE-QUARTER. + + +No. 10. Five ribs called the fore-rib. This is considered the primest +piece for roasting; also makes the finest steaks. + +No. 11. Four ribs, called the middle ribs, used for roasting. + +No. 12. Chuck ribs, used for second quality of roasts and steaks. + +No. 13. Brisket, used for corned beef, stews, soups and spiced beef. + +No. 14. Shoulder-piece, used for stews, soups, pot-roasts, mince-meat +and hashes. + +Nos. 15, 16. Neck, clod or sticking-piece used for stocks, gravies, +soups, mince-pie meat, hashes, bologna sausages, etc. + +No. 17. Shin or shank, used mostly for soups and stewing. + +No. 18. Cheek. + + +The following is a classification of the qualities of meat, according +to the several joints of beef, when cut up. + +_First Class_.--Includes the sirloin with the kidney suet (1), the +rump steak piece (2), the fore-rib (11). + +_Second Class_.--The buttock or round (4), the thick flank (7), the +middle ribs (11). + +_Third Class_.--The aitch-bone (3), the mouse-round (5), the thin +flank (8, 9), the chuck (12), the shoulder-piece (14), the brisket +(13). + +_Fourth Class_.--The clod, neck and sticking-piece (15, 16). + +_Fifth Class_.--Shin or shank (17). + + +[Illustration] + +VEAL. + +HIND-QUARTER. + + +No. 1. Loin, the choicest cuts used for roasts and chops. + +No. 2. Fillet, used for roasts and cutlets. + +No. 3. Loin, chump-end used for roasts and chops. + +No. 4. The hind-knuckle or hock, used for stews, pot-pies, meat-pies. + + +FORE-QUARTER. + +No. 5. Neck, best end used for roasts, stews and chops. + +No. 6. Breast, best end used for roasting, stews and chops. + +No. 7. Blade-bone, used for pot-roasts and baked dishes. + +No. 8. Fore-knuckle, used for soups and stews. + +No. 9. Breast, brisket-end used for baking, stews and pot-pies. + +No. 10. Neck, scrag-end used for stews, broth, meat-pies, etc. + + +In cutting up veal, generally, the hind-quarter is divided into loin +and leg, and the fore-quarter into breast, neck and shoulder. + +_The Several Parts of a Moderately-sized, Well-fed Calf_, about eight +weeks old, are nearly of the following weights:--Loin and chump, 18 +lbs.; fillet, 12-1/2 lbs.; hind-knuckle, 5-1/2 lbs.; shoulder, 11 +lbs.; neck, 11 lbs.; breast, 9 lbs., and fore-knuckle, 5 lbs.; making +a total of 144 lbs. weight. + + +[Illustration] + +MUTTON. + +No. 1. Leg, used for roasts and for boiling. + +No. 2. Shoulder, used for baked dishes and roasts. + +No. 3. Loin, best end used for roasts, chops. + +No. 4. Loin, chump-end used for roasts and chops. + +No. 5. Rack, or rib chops, used for French chops, rib chops, either +for frying or broiling; also used for choice stews. + +No. 6. Breast, used for roast, baked dishes, stews, chops. + +No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies. + + +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. + +Mutton is _prime_ 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. + +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. + +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. + + +[Illustration] + +PORK. + + +No. 1. Leg, used for smoked hams, roasts and corned pork. + +No. 2. Hind-loin, used for roasts, chops and baked dishes. + +No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops. + +No. 4. Spare-rib, used for roasts, chops, stews. + +No. 5. Shoulder, used for smoked shoulder, roasts and corned pork. + +No. 6. Brisket and flank, used for pickling in salt and smoked bacon. + + +The cheek is used for pickling in salt, also the shank or shin. The +feet are usually used for souse and jelly. + +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. + + +[Illustration] + +VENISON. + + +No. 1. Shoulder, used for roasting; it may be boned and stuffed, then +afterwards baked or roasted. + +No. 2. Fore-loin, used for roasts and steaks. + +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. + +No. 4. Breast, used for baking dishes, stewing. + +No. 5. Scrag or neck, used for soups. + + +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. + +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. + + +[Illustration:] + +SIRLOIN OF BEEF. + +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. + +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. + +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. + +_Tongue_.--To carve this it should be cut crosswise, the middle being +the best; cut in very _thin_ 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. + + +[Illustration] + +BREAST OF VEAL. + +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. + +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. + +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. + + +[Illustration] + +A FILLET OF VEAL. + +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. + +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. + +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. + + +[Illustration] + +NECK OF VEAL. + +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 _too_ large a piece upon the plate +of the person you intend to serve, but you would waste much time, and +should the vertebrae 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. + +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. + + +[Illustration] + +LEG OF MUTTON. + +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 _prime_, 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. + +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. + +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. + + +[Illustration] + +FORE-QUARTER OF LAMB. + +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. + + +[Illustration] + +HAM. + +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. + +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. + +_Roast Pig_.--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. + +A Spare Rib of Pork is carved by cutting slices from the fleshy part, +after which the bones should be disjointed and separated. + +A leg of pork may be carved in the same manner as a ham. + + +[Illustration: HAUNCH OF VENISON] + +HAUNCH OF VENISON + +A haunch of venison is the _prime_ 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. + +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. + +A haunch of mutton is carved the same as a haunch of venison. + + +[Illustration] + +TURKEY. + +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. + + +[Illustration] + +ROAST GOOSE. + +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. + + +FOWLS. + +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 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. + + +[Illustration] + +ROAST DUCK. + +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. + +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. + + +PARTRIDGES. + +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. + + +[Illustration] + +PHEASANT. + +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. + + +PIGEONS. + +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. + +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. + + +[Illustration] + +MACKEREL. + +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. + + +BOILED SALMON. + +This fish is seldom sent to the table whole, being _too_ 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. + + + + +SOUPS. + +Consomme, 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. _Two ounces_ of them contain as much +gelatine as _one pound_ 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. + +Mutton is too strong in flavor for good stock, while veal, although +quite glutinous, furnishes very little nutriment. + +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. + +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 +_cold_ water, in a covered pot, and allowed to simmer slowly for +several 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 _boil fast_ 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. + +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. + +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. + +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. + +Thickened soups require nearly double the seasoning used for thin +soups or broth. + +Coloring is used in some brown soups, the chief of which is brown +burnt sugar, which is known as caramel by French cooks. + +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. + +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. + +Mock turtle, and sometimes veal and lamb soups, should be this color. + +Okras gives a green color to soup. + +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. + +For white soups, which are of veal, lamb or chicken, none but white +vegetables are used; rice, pearl barley, vermicelli, or macaroni, for +thickening. + +Grated carrot gives a fine amber color to soup; it must be put in as +soon as the soup is free from scum. + +Hotel and private-house stock is quite different. + +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. + +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. + +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. + +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. + + +HERBS AND VEGETABLES USED IN SOUPS. + +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, 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. + + +STOCK. + +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. + +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. + +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. + +[Illustration: FRANCES FOLSOM CLEVELAND.] + + +WHITE STOCK. + +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. + + +TO CLARIFY STOCK. + +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. + + +BEEF SOUP. + +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 _cold_ 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. + +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, +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. + + +VEAL SOUP. (Excellent.) + +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. + + +SCOTCH MUTTON BROTH. + +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. + +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. + +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. + + +GAME SOUP. + +Two grouse or partridges, or, if you have neither, use a pair of +rabbits; half 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. + +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. + +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. + + +CONSOMME SOUP. + +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. + + +JULIENNE SOUP. + +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. + +In the spring and summer season use asparagus, peas and string +beans--all cut into small uniform thickness. + + +CREAM OF SPINACH. + +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. + + +CHICKEN CREAM SOUP. + +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. + +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. + + +PLAIN ECONOMICAL SOUP. + +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. + +Sippits are bits of dry toast cut into a triangular form. + +A seasonable dish about the holidays. + +[Illustration: EDITH CAROW ROOSEVELT.] + + +OX-TAIL SOUP. + +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. + + +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. + +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. + + +CORN SOUP. + +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. + + +SPLIT PEA SOUP. No. 1. + +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 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. + + +CREAM OF ASPARAGUS. + +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. + + +GREEN PEA SOUP. + +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. + +Serve the meat on a dish with parsley sauce over it, and the soup in a +tureen. + + +DRIED BEAN SOUP. + +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. + +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 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. + + +TURTLE SOUP FROM BEANS. + +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. + +This approaches so near in flavor to the real turtle soup that few are +able to distinguish the difference. + + +PHILADELPHIA PEPPER POT. + +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. + + +SQUIRREL SOUP. + +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 of +the stove to simmer gently, _not_ 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. + + +TOMATO SOUP. No. 1. + +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. + + +TOMATO SOUP. No. 2. + +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. + + +TOMATO SOUP. No. 3. + +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. + +An excellent addition to a cold meat lunch. + + +MULLAGATAWNY SOUP. (As made in India.) + +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 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. + +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. + + +MOCK TURTLE SOUP, OF CALF'S HEAD. + +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. + +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. + +Having previously prepared force meat balls, add them to the soup, and +five minutes after serve hot. + + +GREEN TURTLE SOUP. + +One turtle, two onions, a bunch of sweet herbs, juice of one lemon, +five quarts of water, a glass of Madeira. + +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. + +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. + +Green turtle can now be purchased preserved in air-tight cans. + +_Force Meat Balls for the Above._--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. + + +MACARONI SOUP. + +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. + + +TURKEY SOUP. + +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 +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. + + +GUMBO OR OKRA SOUP. + +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. + +In chicken broth the same quantity of okra pods, used for thickening +instead of tomatoes, forms a chicken gumbo soup. + + +TAPIOCA CREAM SOUP. + +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. + + + + +SOUPS WITHOUT MEAT. + + +ONION SOUP. + +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 +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. + +This is a refreshing dish when one is fatigued. + + +WINTER VEGETABLE SOUP. + +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. + + +VERMICELLI SOUP. + +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. + + +SWISS WHITE SOUP. + +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. + + +SPRING VEGETABLE SOUP. + +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. + + +CELERY SOUP. + +Celery soup may be made with _white stock_. 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. + + +IRISH POTATO SOUP. + +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. + + +PEA SOUP. + +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. + + +NOODLES FOR SOUP. + +Beat up one egg light, add a pinch of salt, and flour enough to make a +_very stiff_ 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 _too long_ they will go to pieces. + + +FORCE MEAT BALLS FOR SOUP. + +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 +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. + + +EGG BALLS FOR SOUP. + +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. + +Used in green turtle soup. + + +EGG DUMPLINGS FOR SOUP. + +To half a pint of milk put two well-beaten eggs, and as much wheat +flour as will make a smooth, rather _thick_ batter free from lumps; +drop this batter, a tablespoonful at a time, into boiling soup. + +_Another Mode._--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 _very stiff_ batter. To be +dropped by spoonfuls into the broth and boiled twenty minutes, or +until no raw dough shows on the outside. + + +SUET DUMPLINGS FOR SOUP. + +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. + + +SOYER'S RECIPE FOR FORCE MEATS. + +Take 1-1/2 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 puree; pass it through +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, 1/4 +teaspoonful of pepper, 1/2 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. + + +CROUTONS FOR SOUP. + +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. + +Some prefer them prepared in this manner: + +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. + + +FISH STOCK. + +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. + + +FISH SOUP. + +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. A small tablespoonful of Worcestershire sauce may be added if +liked. Serve with small squares of fried bread and thin slices of +lemon. + + +LOBSTER SOUP, OR BISQUE. + +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. + +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. + +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. + + +OYSTER SOUP, No. 1. + +Two quarts of oysters, one quart of milk, two tablespoonfuls of +butter, one teacupful of hot water; pepper, salt. + +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. + +[Illustration: IDA SAXTON McKINLEY.] + +OYSTER SOUP. No. 2. + +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. + +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. + + +CLAM SOUP. (French Style.) + +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 _croutons_ in kitchen +French. + + +CLAM SOUP. + +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. + + + + +MODES OF FRYING + + +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. + +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. + +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 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. + +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. + +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 _actually boiling_ +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. + +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 _hot_ +platter and season the same as broiled meats. + + +FISH. + +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. + +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 +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. + +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. + +Fish to be boiled should be put into _cold water_ 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 _on_ 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. + +Fish to be broiled should lie, after they are dressed, for two or +three hours, with their inside well sprinkled with salt and pepper. + +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. + +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. + +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. + + +TO FRY FISH. + +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. + + +PAN-FISH. + +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 _hot_ 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. + +_Hotel Lafayette, Philadelphia._ + + +BAKED PICKEREL. + +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 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. + + +BOILED SALMON. + +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. + + +BROILED SALMON. + +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. + +_Another Mode._--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. + + +FRESH SALMON FRIED. + +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. + + +SALMON AND CAPER SAUCE. + +Two slices of salmon, one-quarter pound butter, one-half teaspoonful +of chopped parsley, one shallot; salt and pepper to taste. + +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 +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. + + +BROILED SALT SALMON OR OTHER SALT FISH. + +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. + + +PICKLED SALMON. + +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. + +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. + + +SMOKED SALMON. + +Smoked salmon to be broiled should be put upon the gridiron first, +with the flesh side to the fire. + +Smoked salmon is very nice when shaved like smoked beef, and served +with coffee or tea. + + +FRICASSEE SALMON. + +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 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. + + +SALMON PATTIES. + +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. + + +FISH AND OYSTER PIE. + +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; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely +chopped parsley. + +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. + +_Time_.--If of cooked fish, 1/4 hour; if made of fresh fish and +puff-paste, 3/4 hour. + + +STEAMED FISH. + +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. +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. + + +TO BROIL A SHAD. + +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. + + +BAKED SHAD. + +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. + +_Dressing for Baked Shad._--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. + + +TO COOK A SHAD ROE. + +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. + + +TO COOK SHAD ROE. (Another Way.) + +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. + + +BOILED BASS. + +After thoroughly cleaning it place in a saucepan with enough water to +cover it; add two tablespoonfuls of salt; set the saucepan 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. + + +BOILED BLUEFISH. + +Boiled the same as BASS. + + +BAKED BLUEFISH. + +Baked the same as BAKED SHAD--see page 55. + + +FRIED EELS. + +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. + +Eels are sometimes dipped in batter and then fried, or into egg and +bread crumbs. Serve with crisped parsley. + + +SHEEPSHEAD WITH DRAWN BUTTER. + +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. + + +BAKED WHITE FISH. + +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 +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. + + +HALIBUT BOILED. + +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. + +Boiled halibut minced with boiled potatoes and a little butter and +milk makes an excellent breakfast dish. + + +STEAMED HALIBUT. + +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. + + +FRIED HALIBUT. No. 1. + +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. + + +FRIED HALIBUT. No. 2. + +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, 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. + +Halibut broiled in slices is a very good way of cooking it, broiled +the same as Spanish mackerel. + + +BAKED HALIBUT. + +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. + + +HALIBUT BROILED. + +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. + + +FRIED BROOK TROUT. + +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. + + +FRIED SMELTS. + +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. + + +BOILED WHITE FISH. + +_Taken from Mrs. A. W. Ferry's Cook Book, Mackinac, 1824._ + +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. + + +BAKED WHITE FISH. (Bordeaux Sauce.) + +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. + +_Plankington House, Milwaukee._ + + +BAKED SALMON TROUT. + +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. + +This same fish boiled, served with the same cream gravy (with the +exception of the fish gravy), is the proper way to cook it. + + +TO BAKE SMELTS. + +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. + + +BROILED SPANISH MACKEREL. + +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. + +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." + + +BOILED SALT MACKEREL. + +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: + +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. + + +BAKED SALT MACKEREL. + +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. + + +FRIED SALT MACKEREL. + +Select as many salt mackerel as required; wash and cleanse them well, +then put them to soak all day in _cold_ 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. + + +BOILED FRESH MACKEREL. + +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. + + +POTTED FRESH FISH. + +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. + +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. + + +SCALLOPED CRABS. + +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. + + +FISH IN WHITE SAUCE. + +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 _very_ 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. + + +FRESH STURGEON STEAK MARINADE. + +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. + + +POTTED FISH. + +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. + + +MAYONNAISE FISH. + +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, 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. + + +FISH CHOWDER. (Rhode Island.) + +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.) + +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. + + +CODFISH BALLS. + +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 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. + + +STEWED CODFISH. (Salt.) + +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. + + +CODFISH A LA MODE. + +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. + + +BOILED FRESH COD. + +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. + +_Hotel Brighton._ + + +SCALLOPED FISH. + +Pick any cold fresh fish, or salt codfish, left from the dinner, into +fine bits, carefully removing all the bones. + +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 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. + +This is a very good way to use up cold fish, making a nice breakfast +dish, or a side dish for dinner. + + +FISH FRITTERS. + +Take a piece of salt codfish, pick it up very fine, put it into a +saucepan, with plenty of _cold_ 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. + + +BOILED SALT CODFISH. (New England Style.) + +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. + + +BOILED CODFISH AND OYSTER SAUCE. + +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 +_one_ 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 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. + + +BAKED CODFISH. + +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. + + +CODFISH STEAK. (New England Style.) + +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. + + +SALMON CROQUETTES. + +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. + + + + +SHELL-FISH + + +STEWED WATER TURTLES, OR TERRAPINS. + +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.) + + +STEWED TERRAPIN, WITH CREAM. + +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 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. + + +STEWED TERRAPIN. + +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. + +_Rennert's Hotel, Baltimore._ + +[Illustration: BASTING THE TURKEY.] + + +OILED LOBSTER. + +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. + +It is scarcely necessary to mention that the head of a lobster and +what are called the lady fingers are not to be eaten. + +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; 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. + +Hen lobsters are preferred for sauce or salad, on account of their +coral. The head and small claws are never used. + +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. + +Serve on a platter. Lettuce and other concomitants of a salad should +also be placed on the table or platter. + + +SCALLOPED LOBSTER. + +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. + + +DEVILED LOBSTER. + +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. + + +LOBSTER CROQUETTES. + +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 +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. + + +LOBSTER PATTIES. + +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. + + +LOBSTER A LA NEWBURG. + +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. + +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. + +_Rector's Oyster House, Chicago._ + + +BAKED CRABS. + +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 so +on, alternately until the pan is filled. Cover the top with bread +crumbs and bits of butter, and bake. + + +DEVILED CRABS. + +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. + + +CRAB CROQUETTES. + +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. + + +TO MAKE A CRAB PIE. + +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. + + +CRABS. (Soft Shell.) + +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. + +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. + + +OYSTERS. + +Oysters must be fresh and fat to be good. They are in season from +September to May. + +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. + + +FRIED OYSTERS. + +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. + +_Boston Oyster House._ + +Some prefer to roll oysters in corn meal and others use flour, but +they are much more crisp with egg and cracker crumbs. + + +OYSTERS FRIED IN BATTER. + +_Ingredients._--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. + +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. + + +STEWED OYSTERS. (In Milk or Cream.) + +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 +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. + +If thickening is preferred, stir in a little flour or two +tablespoonfuls of cracker crumbs. + + +PLAIN OYSTER STEW. + +Same as milk or cream stew, using only oyster liquor and water instead +of milk or cream, adding more butter after taking up. + + +OYSTER SOUP. + +For oyster soup, see SOUPS. + + +DRY OYSTER STEW. + +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. + +_Fulton Market, New York._ + + +BOSTON FRY. + +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. + +_Boston Oyster House._ + + +BROILED OYSTERS. + +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. + + +ROAST OYSTERS IN THE SHELL. No. 1. + +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 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, _par excellence_, the style. + + +OYSTER ROAST. No. 2. + +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. + + +STEAMED OYSTERS. + +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. + +_Baltimore Style_ + + +STEAMED OYSTERS IN THE SHELL. + +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. + + +PAN OYSTERS. No. 1. + +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. + +_New York Style._ + + +PAN OYSTERS. No. 2. + +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 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. + +_French Restaurant, New Orleans, La._ + + +OYSTER FRITTERS. + +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. + +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. + +_Delmonico._ + +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. + + +OYSTER PATTIES. + +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. + +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. + +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. + + +FULTON MARKET ROAST. + +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. + +This is served for one person when calling for a roast of this kind. +It is often poured over a slice of toast. + + +SCALLOPED OYSTERS. + +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. + + +OYSTER POT-PIE. + +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 _entree_. + +_Prince's Bay, S. I._ + + +BOSTON OYSTER PIE. + +Having buttered the inside of a _deep_ pie plate, line it with puff +paste, or common pie crust, and prepare another sheet of paste for the +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 +_not boil_, 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. + +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. + + +MOCK OYSTERS. + +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. + +In taste, they have a singular resemblance to fried oysters. The corn +_must_ be _young_. + + +FRICASSEED OYSTERS. + +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. + + +Small Oyster Pies. + +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. + +_Boston Oyster House._ + + +STEWED CLAMS. + +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. + +Or, you may get two dozen freshly opened _very_ 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. + + +ROAST CLAMS IN THE SHELL. + +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. + +_Rye Beach._ + + +CLAM FRITTERS. + +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. + + +CLAM CHOWDER. + +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.) + +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. + +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. _New Bedford Recipe_. + + +SCALLOPED CLAMS. + +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. + + +SCALLOPS. + +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. + +Some prefer them stewed the same as oysters. + + +FROGS FRIED. + +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. + + +FROGS STEWED. + +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. + + + + +POULTRY AND GAME + + +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. + +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. + +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. + +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 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. + +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. + +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. + + +ROAST TURKEY. + +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 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. + +_Gravy for Turkey._--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. + + +DRESSING OR STUFFING FOR FOWLS. + +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. 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. + + +OYSTER DRESSING OR STUFFING. + +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. + +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, +_always_ soak stale bread in _cold_ liquid, either milk or water, when +_used_ for stuffings or for puddings, as they were much lighter. Hot +liquid makes them heavy. + + +BOILED TURKEY. + +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. + +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. + + +TURKEY SCALLOP. + +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 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. + + +TURKEY HASHED. + +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. + + +TURKEY WARMED OVER. + +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:-- + +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 _very_ fine. Let the sauce cook a few moments, +then pour over the biscuit and fowl. This will be found a really nice +dish. + + +BONED TURKEY. + +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. + +This is a difficult dish to attempt by any but skillful hands. Carve +across in slices, and serve with tomato sauce. + + +ROAST GOOSE. + +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. + + +ROAST CHICKEN. + +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. + +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. + + +BOILED CHICKEN. + +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.) + + +STEAMED CHICKEN. + +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. + +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. + + +FRICASSEE CHICKEN. + +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. + + +STEWED WHOLE SPRING CHICKEN. + +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 +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. + + +PICKLED CHICKEN. + +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. + + +RISSOLES OF CHICKEN. + +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. + + +CHICKEN PATTIES. + +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. + + +TO BROIL CHICKEN. + +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. + +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. + +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. + +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. + + +CHICKEN PIE. + +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. + +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. + + +FRIED CHICKEN. + +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. + +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. + + +FRIED CHICKEN A LA ITALIENNE. + +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. + + +CHICKEN CROQUETTES. No. 1. + +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. + + +CHICKEN CROQUETTES. No. 2. + +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. + + +TO FRY CROQUETTES. + +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. + + +PRESSED CHICKEN. + +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. + + +CHICKEN LUNCH FOR TRAVELING. + +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. + +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, 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. + + +POTTED CHICKEN. + +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. + +Old fowls can be made very tender by putting into them, while boiling, +a piece of soda as large as a bean. + + +SCALLOPED CHICKEN. + +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. + + +BREADED CHICKEN. + +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. + + +BROILED CHICKEN ON TOAST. + +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. + +This is considered most excellent. + + +CURRY CHICKEN. + +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. + +Serve with hot boiled rice laid around on the edge of a platter, and +the chicken curry in the centre. + +This makes a handsome side dish, and a fine relish accompanying a full +dinner of roast beef or any roast. + +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. + +_To Boil Rice or Curry._--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 +on the back of the stove, with the lid off, to allow the rice to dry +and the grains to separate. + +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. + + +CHICKEN POT-PIE. No. 1. + +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. + + +CHICKEN POT-PIE. No. 2. + +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. + +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. + +You may intersperse it all through with cold ham. + +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. + +[Illustration: Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON; +Middle MARTHA WASHINGTON; Bottom left MRS JAMES MONROE; Bottom right +D. P. MADDISON] + + +CHICKEN STEWED WITH BISCUIT. + +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. + + +CHICKEN DRESSED AS TERRAPIN. + +Select young chickens, clean and cut them into pieces; put them into a +stewpan with just _enough_ 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. + + +CHICKEN ROLY-POLY. + +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. + + +CHICKEN TURNOVERS. + +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. + + +CHICKEN PUDDING. + +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:-- + +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. + +Bake one hour in a _moderate_ oven. + +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. + + +CHICKEN AND MACARONI. + +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. + + +ROAST DUCK. (Tame.) + +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:-- + +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 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. + + +BRAISED DUCK. + +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. + +_Palmer House, Chicago._ + + +STEWED DUCK. + +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. + +_Palmer House, Chicago._ + + +DUCK PIE. + +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. + + +WARMED UP DUCK. + +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. + + +ROAST WILD DUCK. + +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:-- + +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. + +_California Style, Lick House._ + + +WILD DUCKS. + +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. + + +CANVAS-BACK DUCK. + +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. + +_Delmonico._ + + +ROAST PIGEONS. + +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. + + +STEWED PIGEONS. + +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. + + +PIGEON PIE. + +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 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. + + +BROILED PIGEONS OR SQUABS. + +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. + + +SQUAB POT-PIE. + +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. + +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. + +_Palmer House, Chicago._ + + +WOODCOCK, ROASTED. + +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. + + +SNIPE. + +Snipe are similar to woodcock, and may be served in the same manner; +they will require less time to roast. + + +REED BIRDS. + +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 +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. + + +ROAST QUAIL. + +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. + + +TO ROAST PARTRIDGES, PHEASANTS, QUAIL OR GROUSE. + +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. + +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. + + +GAME PIE. + +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. + +_Rockaway Beach._ + + +SNOWBIRDS. + +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. + + +SQUIRREL. + +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. + +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. + + +ROAST HARE OR RABBIT. + +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. + +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. + + +FRICASSEE RABBIT. + +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 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. + + +FRIED RABBIT. + +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. + + +RABBIT PIE. + +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. + + +BROILED RABBITS. + +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. + + +SALMI OF GAME. + +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 +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. + + +ROAST HAUNCH OF VENISON. + +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. + +_Windsor Hotel, Montreal._ + + +BROILED VENISON STEAK. + +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. + +Delicious steaks, corresponding to the shape of mutton chops, are cut +from the loin. + + +BAKED SADDLE OF VENISON. + +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.) + +Venison should never be roasted unless very fat. The shoulder is a +roasting piece and may be done without the paper or paste. + +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. + +_Windsor Hotel, Montreal._ + + +VENISON PIE OR PASTRY. + +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. + +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 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. + +_Windsor Hotel, Montreal._ + + +VENISON HASHED. + +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. + + +FRIED VENISON STEAK. + +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. + +[Illustration] + + + + +MEATS. + + +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. + +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. + +Mutton is good when the flesh is a bright red, firm and juicy and a +close grain, the fat firm and white. + +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. + +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. + +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 _no water_ 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 +surface of the meat, and the generating of the steam prevents its +crispness, so desirable in a roast. + +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 _moderate_ fire, +covering the fat with a piece of paper, and _thoroughly_ 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. + +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. + +Boiling or stewing meat, if fresh, should be put into _boiling_ water, +closely covered and boiled _slowly_, allowing twenty minutes to each +pound, and, when partly cooked, or when it begins to get tender, +salted, adding spices and vegetables. + +Salt meats should be covered with _cold_ water, and require thirty +minutes _very slow_ 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 _never stop_ simmering and +always be replenished from the _boiling_ tea-kettle. + +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 _boiling +point_ lay in the meat, cooking both sides a nice brown. The other +method is to _completely immerse_ the article to be cooked in +sufficient _hot_ lard to cover it, similar to frying doughnuts. + +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 a _hot_ dish and seasoned. The best pieces for steak are the +porterhouse, sirloin and rump. + + +THAWING FROZEN MEAT, ETC. + +If meat, poultry, fish, vegetables, or any other article of food, when +found frozen, is thawed by putting it into _warm water_ 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 _cold_ 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. + +Potatoes are injured by being frozen. Other vegetables are not the +worse for it, provided they are always thawed in cold water. + + +TO KEEP MEAT FROM FLIES. + +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. + +_National Stockman._ + + +ROAST BEEF. + +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. + +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. + +Some prefer the clear gravy without the thickening. Serve with mustard +or grated horse-radish and vinegar. + + +YORKSHIRE PUDDING. + +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. + + +BEEFSTEAK. No. 1. + +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.e._, when +it is cut _too_ 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, 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 _time_ 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. + + +BEEFSTEAK. No. 2. + +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 _very_ 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. + +Many prefer this manner of cooking steak rather than broiling or +frying in a quantity of grease. + + +BEEFSTEAK AND ONIONS. + +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. + + +BEEFSTEAK AND OYSTERS. + +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. + +_Palace Hotel, San Francisco._ + + +TO FRY BEEFSTEAKS. + +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 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. + + +POT ROAST. (Old Style.) + +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 _too fat_. 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. + + +SPICED BEEF. (Excellent.) + +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 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. + + +BEEF A LA MODE. + +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. + +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. + +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. + + +TENDERLOIN OF BEEF. + +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, _viz._, Irish potatoes, carrots, turnips and a +large bunch of 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. + + +STEWED STEAK WITH OYSTERS. + +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. + + +SMOTHERED BEEFSTEAK. + +Take _thin_ 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, 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. + + +BEEFSTEAK ROLLS. + +This mode is similar to the above recipe, but many might prefer it. + +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. + + +TO COLLAR A FLANK OF BEEF. + +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. + + +DRIED BEEF. + +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. + +A large crock or jar is a good vessel to prepare the meat in before +drying it. + + +BEEF CORNED OR SALTED. (Red.) + +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. + +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. + +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. + +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. + +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. + +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 _dry, dark, cool place_. After a week it is fit for use. A strong, +coarse brown paper, folded around the beef, and fastened with paste, +keeps it nicely. + +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. + + +ROAST BEEF PIE WITH POTATO CRUST. + +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 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. + + +ROAST BEEF PIE. + +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 +_on the sides_ 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. + + +BEEFSTEAK PIE. + +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. + + +FRIZZLED BEEF. + +Shave off _very thin_ 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. + + +FLANK STEAK. + +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. + + +TO BOIL CORNED BEEF. + +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 _cold_ 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. + +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. + +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 _turn part of it out into another +kettle_, into which put a cabbage carefully prepared, cutting it into +four quarters; also half a dozen peeled medium-sized white turnips, +cut 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." + + +SPICED BEEF RELISH. + +Take two pounds of raw, tender beefsteak, chop it _very fine_, 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. + + +FRIED BEEF LIVER. + +Cut it in rather thin slices, say a quarter of an inch thick; pour +over it _boiling_ 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. + + +PRESSED BEEF. + +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. + +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. + + +FRENCH STEW. + +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 prevent 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. + + +TO POT BEEF. + +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. + +Beef cooked in this manner will keep good for a fortnight in moderate +weather. + +It is an excellent relish for breakfast, and may be eaten either warm +or cold. When eaten warm, serve with slices of lemon. + + +STEWED BRISKET OF BEEF. + +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. + + +DRIED BEEF WITH CREAM. + +Shave your beef _very fine_. 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. + + +BEEF CROQUETTES. No. 1. + +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. + + +BEEF CROQUETTES. No. 2. + +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. + + +MEAT AND POTATO CROQUETTES. + +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 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. + +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. + + +COLD ROAST, WARMED. No. 1. + +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 _simmer_ a few minutes. +Serve hot. + + +COLD ROAST, WARMED. No. 2. + +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. + +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. + +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. + + +COLD MEAT AND POTATO, BAKED. + +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. + +Cold hominy, or rice may be used in place of mashed potatoes, and is +equally as good. + + +BEEF HASH. No. 1. + +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. + + +BEEF HASH. No. 2. + +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. + +_Prof. Blot._ + +Some prefer to let a crust form on the bottom and turn the hash brown +side uppermost. Served with poached eggs on top. + + +HAMBURGER STEAK. + +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. + +A brown gravy made from the grease the steak was fried in and poured +over the meat enriches it. + + +TO ROAST BEEF HEART. + +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. + +_Palmer House, Chicago._ + + +STEWED BEEF KIDNEY. + +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. + + +BEEFS HEART STEWED. + +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. + + +BOILED BEEF TONGUE. + +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. + + +SPICED BEEF TONGUE. + +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. + + +TO BOIL TRIPE. + +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. + +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. + +It is best to give tripe its first and longest boiling the day before +it is wanted. + + +TO FRY TRIPE. + +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. + +You may serve it with onion sauce. + +Boiled tripe that has been left from the dinner of the preceding day +may be fried in this manner. + + +FRICASSEED TRIPE. + +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. + +Some put in oysters five minutes before dishing up. + + +TRIPE LYONNAISE. + +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. + + +TO CLARIFY BEEF DRIPPINGS. + +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. + +Mutton drippings impart an unpleasant flavor to anything cooked +outside of its kind. + + +ROAST LOIN OF VEAL. + +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 +carefully 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. + + +ROAST FILLET OF VEAL. + +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. + +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. + + +BOILED FILLET OF VEAL. + +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. + + +VEAL PUDDING. + +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 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. + + +FRIED VEAL CUTLETS. + +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 _cold water_ 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. + +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. + + +FRIED VEAL CHOPS. (Plain.) + +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. + + +VEAL COLLOPS. + +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 +each piece; dip in egg, then into cracker crumbs and fry. They both +look and taste like oysters. + + +VEAL OLIVES. + +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. + + +VEAL CHEESE. + +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. + + +VEAL CROQUETTES. + +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. + + +BROILED VEAL CUTLETS. (Fine.) + +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. + +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 +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. + + +VEAL POT-PIE. + +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 _stop boiling_. + +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. + +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. + + +VEAL PIE. + +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 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. + + +VEAL STEW. + +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. + + +VEAL LOAF. + +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. + + +VEAL FOR LUNCH. + +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, +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. + + +VEAL PATTIES. + +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. + + +BRAISED VEAL. + +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. + + +BAKED CALF'S HEAD. + +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 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. + + +CALF'S HEAD CHEESE. + +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. + + +BRAIN CUTLETS. + +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. + + +CALFS HEAD BOILED. + +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 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. + +When you serve the head, have it accompanied with a gravy boat of +melted butter and minced parsley. + + +CALF'S LIVER AND BACON. + +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. + +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. + +_Another Way._--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. + +Calf's liver and bacon are very good broiled after cutting each in +thin slices. Season with butter, pepper and salt. + + +CROQUETTES OF SWEETBREADS. + +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. + + +SWEETBREADS. + +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. + + +FRIED SWEETBREADS. + +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. + + +BAKED SWEETBREADS. + +Three sweetbreads, egg and bread crumbs, oiled butter, three slices of +toast, brown gravy. + +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 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. + + +FRICASSEED SWEETBREADS. + +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. + + +MUTTON AND LAMB. + +ROAST MUTTON. + +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. + + +BONED LEG OF MUTTON ROASTED. + +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 +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. + + +BOILED LEG OF MUTTON. + +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. + + +BRAISED LEG OF MUTTON. + +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. + + +LEG OF MUTTON A LA VENISON. + +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. + +This is a fine dish when the directions are faithfully followed. + + +STEAMED LEG OF MUTTON. + +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. + + +HASHED MUTTON. + +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. + +Tomatoes will be found an improvement. + +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. + + +BROILED MUTTON CHOPS. + +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. + + +FRIED MUTTON CHOPS. NO. 1. + +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. + + +FRIED MUTTON CHOPS. NO. 2. + +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. + + +MUTTON CUTLETS. (Baked.) + +Prepare them the same as for frying, lay them in a dripping-pan with a +_very_ 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. + + +BAKED MUTTON CHOPS AND POTATOES. + +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. + + +MUTTONETTES. + +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 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. + + +IRISH STEW. + +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. + + +MUTTON PUDDING. + +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. + +This is a very good recipe for cooking small birds. + + +SCRAMBLED MUTTON. + +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. + + +SCALLOPED MUTTON AND TOMATOES. + +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. + + +LAMB SWEETBREADS AND TOMATO SAUCE. + +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.) + + +ROAST QUARTER OF LAMB. + +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. + +A quarter of lamb weighing seven or eight pounds will require two +hours to roast. + +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. + +Make the gravy from the drippings, thickened with flour. + +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. + + +TO BROIL THE FORE-QUARTER OF LAMB. + +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. + + +LAMB STEW. + +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 _very_ small. Cook fifteen +minutes longer. Thicken the gravy with a little flour moistened with +milk. Serve. + + +PRESSED LAMB. + +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 _very_ 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. + + +CROQUETTES OF ODDS AND ENDS. + + +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. + +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. + + +PORK. + +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. + +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. + + +ROAST PIG. + +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. + + +ROAST LOIN OF PORK. + +Score the skin in strips about a quarter of an inch apart; place it in +a dripping-pan with a _very little_ 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. + + +ROAST LEG OF PORK. + +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, 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. + + +BOILED LEG OF PORK. + +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. + +_Time._--A leg of pork weighing eight pounds, three hours after the +water boils, and to be simmered very gently. + + +FRESH PORK POT-PIE. + +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 _small_ 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. + + +ROAST SPARERIB. + +Trim off the rough ends neatly, crack the ribs across the middle, rub +with salt and sprinkle with pepper, fold over, stuff with turkey +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. + + +PORK TENDERLOINS. + +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. + + +PORK CUTLETS. + +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. + +Have apple sauce to eat with them. + +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. + + +PORK CHOPS AND FRIED APPLES. + +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 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. + + +FRIED PORK CHOPS. + +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. + + +PORK PIE. + +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. + +_Palmer House, Chicago_. + + +PORK POT-PIE. + +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:-- + +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. + + +PORK AND BEANS. (Baked.) + +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. + + +BOSTON PORK AND BEANS. + +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. + + +FRIED SALT PORK. + +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. + + +GRILLED SALT PORK. + +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. + + +FRIED HAM AND EGGS. + +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. + + +COLD BACON AND EGGS. + +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. + + +SCRAPPEL. + +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 +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. + + +TO BAKE A HAM. (Corned.) + +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. + +Cooked in this way the flavor is much finer than when boiled. + + +PIGS' FEET PICKLED. + +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. + + +BOILED HAM. + +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 _cold_ 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 +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. + +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. + + +BROILED HAM. + +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 _cold_ 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. + +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. + +Cold boiled ham is very nice for broiling, and many prefer it to using +the raw ham. + + +POTTED HAM. + +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. + +_Mode._--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. + + +BOLOGNA SAUSAGE. (Cooked.) + +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, 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. + + +COUNTRY PORK SAUSAGES. + +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. + +_Marion Harland_. + + +TO FRY SAUSAGES. + +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 way you avoid all smoke and +disagreeable odor. A pound will cook brown in ten minutes in a hot +oven. + + +HEAD CHEESE. + +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. + + +TO CURE HAMS AND BACON. (A Prize Recipe.) + +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. + + +TO SMOKE HAMS AND FISH AT HOME. + +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. +The best way for keeping hams is to sew them in coarse cloths, +white-washed on the outside. + + +TO CURE ENGLISH BACON. + +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. + +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. + +_Berkshire Recipe_. + + +TO TRY OUT LARD. + +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. + + + + +SAUCES AND DRESSINGS. + + +DRAWN BUTTER. + +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. + +If you set it on too hot a fire it will be oily. + +If the butter and flour are not well mixed, it will be lumpy. + +If you put in too much water, it will be thin and poor. All these +defects are to be carefully avoided. + +In melting butter for sweet or pudding sauce, you may use milk instead +of water. + + +TARTARE SAUCE. + +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. + +This sauce is good for fried or boiled fish, boiled tongue, fish +salad, and may be used with fried and broiled meats. + + +EGG SAUCE, OR WHITE SAUCE. + +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 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." + + +OYSTER SAUCE. + +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. + +Oyster sauce is used for fish, boiled turkey, chickens and boiled +white meats of most kinds. + + +LOBSTER SAUCE. + +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. + + +SAUCE FOR SALMON AND OTHER FISH. + +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. + + +SAUCE FOR BOILED COD. + +To one gill of boiling water add as much milk; stir into this while +boiling two tablespoonfuls of butter gradually, one tablespoonful of +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. + + +FISH SAUCE. No. 1. + +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. + +Very nice. + + +FISH SAUCE. No. 2. + +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. + + +CELERY SAUCE. + +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. + + +CAPER SAUCE. + +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 more. If +neither capers nor nasturtiums are at hand, some pickles chopped up +form a very good substitute in the sauce. + +[Illustration] + + +BREAD SAUCE. + +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. + + +TOMATO SAUCE. + +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. + +Excellent for mutton, chops, roast beef, etc. + + +ONION SAUCE. + +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. + + +CHILI SAUCE. + +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. + + +MINT SAUCE. + +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. + + +SHARP BROWN SAUCE. + +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. + + +BECHAMEL SAUCE. + +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. _St. Charles Hotel, New +Orleans_. + + +MAITRE D'HOTEL SAUCE. + +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. + + +WINE SAUCE FOR GAME. + +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 +strained. A few spoonfuls of the gravy from the game may be added to +it. This sauce is especially nice with venison. _Taber House, Denver_. + + +HOLLANDAISE SAUCE. + +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. + + +CURRANT JELLY SAUCE. + +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. + + +BROWN SAUCE. + +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. + + +MUSHROOM SAUCE. + +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 +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. + + +APPLE SAUCE. + +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. + +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. + + +CIDER APPLE SAUCE. + +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. + + +OLD-FASHIONED APPLE SAUCE. + +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. + + +CRANBERRY SAUCE. + +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. + + +APPLE OMELET. + +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. + + +FLAVORED VINEGARS. + +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. + +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. + +Celery and cayenne may be prepared, using three ounces of the seed as +above. + + +CUCUMBER VINEGAR. + +_Ingredients_.--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. + +_Mode_.--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 +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. + + +CURRY POWDER. + +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. + +This can be had ready prepared at most druggists, and it is much less +trouble to purchase it than to make it at home. + + +CURRY SAUCE. + +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 _saute_ of meat or +fish. + + +TO BROWN BUTTER. + +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. + + +TO BROWN FLOUR. + +Spread flour upon a tin pie-plate, set it upon the stove or in a +_very_ hot oven, and stir continually, after it begins to color, until +it is brown all through. + +Keep it always on hand; put away in glass jars covered closely. It is +excellent for coloring and thickening many dishes. + + +TO MAKE MUSTARD. + +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. + + +FRENCH MUSTARD. + +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. _Mrs. D. Riegel_. + + +KITCHEN PEPPER. + +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. _The +Caterer_. + + +PREPARED COCOANUT. (For Pies, Puddings, etc.) + +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. + + +SPICES. + +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. + +_Cinnamon_ 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. + +_Cloves_.--Native to the Molucca Islands, and so called from +resemblance to a nail (_clavis_). 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. + +_Allspice_.--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. + +_Black pepper_ 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. + +_Nutmeg_ 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. + + +HERBS FOR WINTER. + +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. + + +MEATS AND THEIR ACCOMPANIMENTS. + +With roast beef: tomato sauce, grated horse-radish, mustard, cranberry +sauce, pickles. + +With roast pork: apple sauce, cranberry sauce. + +With roast veal: tomato sauce, mushroom sauce, onion sauce and +cranberry sauce. Horse-radish and lemons are good. + +With roast mutton: currant jelly, caper sauce. + +With boiled mutton: onion sauce, caper sauce. + +With boiled fowls: bread sauce, onion sauce, lemon sauce, cranberry +sauce, jellies. Also cream sauce. With roast lamb: mint sauce. + +With roast turkey: cranberry sauce, currant jelly. With boiled turkey: +oyster sauce. + +With venison or wild ducks: cranberry sauce, currant jelly, or currant +jelly warmed with port wine. + +With roast goose: apple sauce, cranberry sauce, grape or currant +jelly. + +With boiled fresh mackerel: stewed gooseberries. + +With boiled blue fish: white cream sauce, lemon sauce. + +With broiled shad: mushroom sauce, parsley or egg sauce. + +With fresh salmon: green peas, cream sauce. + +Pickles are good with all roast meats, and in fact are suitable +accompaniments to all kinds of meats in general. + +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. + + +VEGETABLES APPROPRIATE TO DIFFERENT DISHES. + +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. + +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. + + +WARM DISHES FOR BREAKFAST. + +The following of hot breakfast dishes may be of assistance in knowing +what to provide for the comfortable meal called breakfast. + +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. + + +VEGETABLES FOR BREAKFAST. + +Potatoes in any of the various modes of cooking, also stewed tomatoes, +stewed corn, raw radishes, cucumbers sliced, tomatoes sliced raw, +water cress, lettuce. + +To be included with the breakfast dishes: oatmeal mush, cracked wheat, +hominy or corn-meal mush, these with cream, milk and sugar or syrup. + +Then numberless varieties of bread can be selected, in form of rolls, +fritters, muffins, waffles, corn-cakes, griddle-cakes, etc., etc. + +For beverages, coffee, chocolate and cocoa, or tea if one prefers it; +these are all suitable for the breakfast table. + +When obtainable always have a vase of choice flowers on the breakfast +table; also some fresh fruit, if convenient. + + + + +SALADS. + + +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. + +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. + +Chervil is a delicious salad herb, invariably found in all salads +prepared by a French _gourmet_. 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. Its +leaves resemble parsley, but are more divided, and a few of them added +to a breakfast salad give a delightful flavor. + +_Chervil Vinegar_.--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. + + +MAYONNAISE DRESSING. + +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. + +The _Mayonnaise_ 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 _cold_ 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. + +For lobster salad, use the _coral_, mashed and pressed through a +sieve, then add to the above. + +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. + + +DRESSING FOR COLD SLAW. (Cabbage Salad.) + +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 +improved by adding half a cupful of thick sweet cream to this +dressing; in that case use less vinegar. Either way is very fine. + + +SALAD CREAM DRESSING. No. 1. + +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. + + +CREAM DRESSING. No. 2. + +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. + + +FRENCH SALAD DRESSING. + +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. + +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. + + +MIXED SUMMER SALAD. + +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 +salt, one teaspoonful of pepper, one teaspoonful of made mustard, one +teacupful of vinegar, half a teacupful of oil. + +Mix all well together, and serve with a lump of ice in the middle. + +"_Common Sense in the Household_." + + +CHICKEN SALAD. + +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. + +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. + +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. + + +LOBSTER SALAD. No. 1. + +Prepare a sauce with the _coral_ 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. + + +LOBSTER SALAD. No. 2. + +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 pepper, 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. + + +FISH SALAD. + +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. + + +OYSTER SALAD. + +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 _plump_, 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. + + +DUTCH SALAD. + +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. + + +HAM SALAD. + +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 +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. + + +CRAB SALAD. + +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. + + +COLD SLAW. + +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. + + +PLAIN COLD SLAW. + +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. + + +HOT SLAW. + +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. + + +TOMATO SALAD. + +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. + + +ENDIVE. + +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." + +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. + + +CELERY SALAD. + +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. + + +LETTUCE SALAD. + +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 +_fresh_ oil); mix thoroughly, and then dilute by adding _gradually_ a +teacupful of vinegar, and pour over the lettuce. Garnish by _slicing_ +another egg and laying over the lettuce. This is sufficient for a +moderate-sized dish of lettuce. + + +POTATO SALAD, HOT. + +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 gravy, which with the bacon pour over the potato and onion; mix +lightly. To be eaten when hot. + + +POTATO SALAD, COLD. + +Chop cold boiled potatoes fine, with enough raw onions to season +nicely; make a dressing as for lettuce salad, and pour over it. + + +BEAN SALAD. + +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. + + +TO DRESS CUCUMBERS RAW. + +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. + + +CELERY UNDRESSED. + +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. + +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. + + +RADISHES. + +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. + + +PEPPERGRASS AND CRESS. + +These are used mostly as an appetizer, served simply with salt. +Cresses are occasionally used in making salad. + + +HORSE-RADISH. + +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. + + +LETTUCE. + +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. + + + + +CATSUPS. + + +TOMATO CATSUP. No. 1. + +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 +_hot_, in large-mouthed bottles, it will keep good for years. + + +TOMATO CATSUP. No. 2. + +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 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. + + +GREEN TOMATO CATSUP. + +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. + + +WALNUT CATSUP. + +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. + + +OYSTER CATSUP. + +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. + +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 +through a sieve, and, when cold, bottle and cork closely. The corks +should be sealed. + + +MUSHROOM CATSUP. + +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. + + +GOOSEBERRY CATSUP. + +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. + +Grape catsup is made in the same manner. + + +CUCUMBER CATSUP. + +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. + + +CURRANT CATSUP. + +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. + + +APPLE CATSUP. + +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 +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 _very_ 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. + + +CELERY VINEGAR. + +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. + + +SPICED VINEGAR. + +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. + + + + +PICKLES. + + +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. + +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 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. + +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. + +"Turmeric" is India saffron, and is used very much in pickling as a +coloring. + +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. + + +CUCUMBER PICKLES. + +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. + + +SLICED CUCUMBER PICKLE. + +Take one gallon of medium-sized cucumbers, put them into a jar or +pail. Put into enough _boiling_ 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. + +_Mrs. Lydia C. Wright, South Vernon, Vermont._ + + +CUCUMBER PICKLES. (For Winter Use.) + +A good way to put down cucumbers, a few at a time:-- + +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 +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. + + +GREEN TOMATO PICKLES. (Sweet.) + +One peck of green tomatoes, sliced the day before you are ready for +pickling, sprinkling them through and through with salt, not _too_ +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 +_red_ 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. + +If the flavor of onions is objectionable, the pickle is equally as +good without them. + + +GREEN TOMATO PICKLES. (Sour.) + +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. + + +PICKLED MUSHROOMS. + +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. + + +PICKLED CABBAGE. (Purple.) + +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. + + +PICKLED WHITE CABBAGE. + +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 half an hour longer, and when cold it is fit for use. Four +tablespoonfuls of made mustard should be added with the other +ingredients. + + +PICKLED CAULIFLOWER. + +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. + + +PICKLED GREEN PEPPERS. + +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. + + +GREEN PEPPER MANGOES. + +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. + + +CHOWCHOW. (Superior English Recipe.) + +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 +be made: One quart of young, tiny cucumbers, not over two inches +long, two quarts of _very_ 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. + +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 _all_ 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. + + +PICKLED ONIONS. + +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. + + +PICKLED MANGOES. + +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 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. + + +PICKLE OF RIPE CUCUMBERS. + +This is a French recipe and is the most excellent of all the +high-flavored condiments; it is made by _sun-drying_ thirty _old_, +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 _dry_, 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. + + +PICKLED OYSTERS. + +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. + + +RIPE CUCUMBER PICKLES. (Sweet.) + +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. + + +PICCALILLI. + +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. + +A most delicious accompaniment for any kind of meat or fish. + +_Mrs. St. Johns._ + + +PICKLED EGGS. + +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. + + +AN ORNAMENTAL PICKLE. + +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. + + +EAST INDIA PICKLE. + +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. + + +MIXED PICKLES. + +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. + + +BLUEBERRY PICKLES. + +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 _must not_ be kept air-tight. + +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 +molasses enough to settle down into _all_ the spaces; this cannot be +done in a moment, as molasses does not _run_ 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. + + +PICKLED BUTTERNUTS AND WALNUTS. + +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. + + +WATERMELON PICKLE. + +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. + + +SWEET PICKLE FOR FRUIT. + +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. + +To every quart of fruit, allow a cup of white sugar and a large pint +of good cider vinegar, adding half an ounce of _stick_ cinnamon, one +tablespoonful of _whole_ 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. + +The _fruit_, 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. + +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. + + +PEAR PICKLE. + +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. + + +SPICED CURRANTS. + +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. + +Any tart fruit may be put up in this way, and is considered a very +good embellishment for cold meats. + + +SPICED PLUMS. + +Seven pounds of plums, one pint of _cider_ 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. + + +SPICED GRAPES. + +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. + + +PICKLED CHERRIES. + +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. + + + + +VEGETABLES. + + +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. + +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 _too little_ water they turn a dark color. + +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 _cold_ 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. + + +TO BOIL NEW POTATOES. + +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 +_boiling_ 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. + + +MASHED POTATOES. + +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. + +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. + + +BROWNED POTATOES. + +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. + + +MASHED POTATOES. (Warmed Over.) + +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. + + +POTATO PUFFS. + +Prepare the potatoes as directed for mashed potato. While _hot_, 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. + + +POTATOES A LA CREME. + +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. + + +NEW POTATOES AND CREAM. + +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. + + +SARATOGA CHIPS. + +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. + + +FRIED RAW POTATOES. + +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 +_breadth_, 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. + +Fried, cold cooked potatoes may be fried by the same recipe, only +slice them a little thicker. + +_Remark_.--Boiled or steamed potatoes chopped up or sliced while they +are yet warm never fry so successfully as when cold. + + +SCALLOPED POTATOES. (Kentucky Style.) + +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. + +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. + + +STEAMED POTATOES. + +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. + + +POTATO SNOW. + +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 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. + + +HASTY COOKED POTATOES. + +Wash and peel some potatoes; cut them into slices of about a quarter +of an inch in thickness; throw them into _boiling_ salted water, and, +if of good quality, they will be done in about ten minutes. + +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. + + +FAVORITE WARMED POTATOES. + +The potatoes should be boiled _whole with the skins on_ in plenty of +water, well _salted_, 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. + + +CRISP POTATOES. + +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. + + +LYONNAISE POTATOES. + +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. _They must not brown._ Just +before taking up stir in a tablespoonful of minced parsley. Drain dry +by shaking in a heated colander. Serve _very hot_. + +_Delmonico_ + + +POTATO FILLETS. + +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. + + +POTATO CROQUETTES. No. 1. + +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. + + +POTATO CROQUETTES. No. 2. + +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, +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. + +_Delmonico's._ + + +POTATOES A LA DELMONICO. + +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. + + +FRIED POTATOES WITH EGGS. + +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. + + +BAKED POTATOES. + +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. + +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. + + +BROWNED POTATOES WITH A ROAST. No. 1. + +About three-quarters of an hour before taking up your roasts, peel +middling-sized potatoes, boil them until partly done, then arrange +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. + + +BROWNED POTATOES WITH A ROAST. No. 2. + +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. + + +SWEET POTATOES. + +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. + +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. + + +BAKED SWEET POTATOES. + +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. + +Hubbard squash is nice cooked in the same manner. + + +ONIONS BOILED. + +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. + +An excellent way to peel onions so as not to affect the eyes is to +take a pan _full_ of water and hold and peel them under the water. + + +ONIONS STEWED. + +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. + + +ONIONS BAKED. + +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. + + +FRIED ONIONS. + +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. + + +SCALLOPED ONIONS. + +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. + +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. + + +CAULIFLOWER. + +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. + +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. + +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. + + +FRIED CAULIFLOWER. + +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. + + +CABBAGE BOILED. + +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. + +Red cabbage is used for slaw, as is also the white winter cabbage. For +directions to prepare these varieties, see articles SLAW and +SOURCROUT. + + +CABBAGE WITH CREAM. + +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 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. + + +STEAMED CABBAGE. + +Take a sound, solid cabbage, and with a large sharp knife shave it +_very fine_. 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. + + +LADIES' CABBAGE. + +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. + + +FRIED CABBAGE. + +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. + + +FRENCH WAY OF COOKING CABBAGE. + +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 hot dish over the pan, which must be reversed +when turned out to be served. + + +SOURCROUT. + +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. + +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. + + +TO BOIL RICE. + +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 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. + + +PARSNIPS, BOILED. + +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. + +Parsnips are very good baked or stewed with meat. + + +FRIED PARSNIPS. + +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. + +Parsnips may be boiled and mashed the same as potatoes. + + +STEWED PARSNIPS. + +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. + + +PARSNIP FRITTERS. + +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. + + +CREAMED PARSNIPS. + +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. + + +STEWED TOMATOES. + +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. + + +TO PEEL TOMATOES. + +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. + + +SCALLOPED TOMATOES. + +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 _little_ 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. + + +STUFFED BAKED TOMATOES. + +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 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. + +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. + + +BAKED TOMATOES. (Plain.) + +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. + + +TO PREPARE TOMATOES. (Raw.) + +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. + + +FRIED AND BROILED TOMATOES. + +Cut firm, large, ripe tomatoes into thick slices, rather more than a +quarter of an inch thick. Season with salt and pepper, dredge well +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. + + +SCRAMBLED TOMATOES. + +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. + + +CUCUMBER A LA CREME. + +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. + + +FRIED CUCUMBERS. + +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. + + +GREEN CORN, BOILED. + +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 _no +salt_; 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. + +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. + +[Illustration: THE FAMOUS EAST ROOM.] + +[Illustration: THE RED ROOM.] + +[Illustration: THE BLUE ROOM.] + + +CORN PUDDING. + +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. + + +STEWED CORN. + +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. + +Many like corn cooked in this manner, putting half corn and half +tomatoes; either way is very good. + + +FRIED CORN. + +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. + + +ROASTED GREEN CORN. + +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 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. + + +SUCCOTASH. + +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. + + +FRIED EGG-PLANT. + +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. + +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. + + +STUFFED EGG-PLANT. + +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. + + +STRING BEANS. + +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 end; +cut them with a sharp knife into pieces half an inch long, and boil +them in _just enough_ water to _cover_ 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 _boiled nearly out_, add +pepper and salt, a tablespoonful of butter and a half a cup of cream; +if you have not the cream add more butter. + +Many prefer to drain them before adding the seasoning; in that case +they lose the real goodness of the vegetable. + + +LIMA AND KIDNEY BEANS. + +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. + +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. + +For Baked Beans, see PORK AND BEANS. + + +CELERY. + +This is stewed the same as green corn, by boiling, adding cream, +butter, salt and pepper. + + +STEWED SALSIFY OR OYSTER-PLANT. + +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. + +Salsify may be simply boiled and melted butter turned over them. + + +FRIED SALSIFY. + +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. + + +BEETS BOILED. + +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. + + +BAKED BEETS. + +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. + + +STEWED BEETS. + +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. + + +OKRA. + +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. + + +ASPARAGUS. + +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 +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. + + +ASPARAGUS WITH EGGS. + +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. + + +GREEN PEAS. + +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. + +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. + + +STEWED GREEN PEAS. + +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. + + +SQUASHES, OR CYMBLINGS. + +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. +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. + +Summer squash is very nice steamed, then prepared the same as boiled. + + +BOILED WINTER SQUASH. + +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. + + +BAKED WINTER SQUASH. + +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. + + +VEGETABLE HASH. + +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. + + +SPINACH. + +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. + +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. + + +GREENS. + +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. + +All kinds of greens can be cooked in this manner. + + +STEWED CARROTS. + +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. + + +CARROTS MASHED. + +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. + +Carrots are also good simply boiled in salted water and dished up hot +with melted butter over them. + + +TURNIPS. + +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. + + +STEWED PUMPKINS. + +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. + + +STEWED ENDIVE. + +_Ingredients._--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. + +_Mode._--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. + +_Time._--Ten minutes to boil, five minutes to simmer in the broth. + + +BAKED MUSHROOMS. + +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 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. + + +STEWED MUSHROOMS. + +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. + +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. + + +CANNED MUSHROOMS. + +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. + + +MUSHROOMS FOR WINTER USE. + +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. 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. + +The best mushrooms grow on uplands or in high open fields, where the +air is pure. + + +TRUFFLES. + +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. + + +ITALIAN STYLE OF DRESSING TRUFFLES. + +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. + +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. + + +TRUFFLES AU NATUREL. + +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. + + + + +MACARONI. + + +MACARONI A LA ITALIENNE. + +Divide a quarter of a pound of macaroni into four-inch pieces. Simmer +fifteen minutes in plenty of boiling water, salted. Drain. 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. + + +MACARONI AND CHEESE. + +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. + + +TIMBALE OF MACARONI. + +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. + + +MACARONI A LA CREME. + +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. + + +MACARONI AND TOMATO SAUCE. + +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. + +[Illustration] + + + + +BUTTER AND CHEESE + + +TO MAKE BUTTER. + +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. + +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. + +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 _fresh cream +should be put with it_ within twelve hours before churning, or the +butter will not come quickly; and perhaps, not at all. + +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. + + +TO MAKE BUTTER QUICKLY. + +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. + + +A BRINE TO PRESERVE BUTTER. + +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. + + +PUTTING UP BUTTER TO KEEP. + +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. + +_Orange Co., N. Y. Style_ + + +CURDS AND CREAM. + +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. + +Prepared rennet can be had at almost any druggist's, and at a +reasonable price. + + +NEW JERSEY CREAM CHEESE. + +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. + + +COTTAGE CHEESE. + +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. + + +SLIP. + +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. + + +CHEESE FONDU. + +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. + + +CHEESE SOUFFLE. + +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. + + +SCALLOPED CHEESE. + +Any person who is fond of cheese could not fail to favor this recipe. + +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 +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. + + +PASTRY RAMAKINS. + +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. + +Very nice with a cup of coffee for a lunch. + + +CAYENNE CHEESE STRAWS. + +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. + + +CHEESE CREAM TOAST. + +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. 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. + + +WELSH RAREBIT. + +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. + + + + +EGGS AND OMELETS. + + +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. + +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. + +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. + + +TO PRESERVE EGGS. + +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. + +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. + +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 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. + +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. + + +BOILED EGGS. + +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. + + +SOFT BOILED EGGS. + +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 _boiling_ +water--two quarts or more to a dozen of eggs--and cover and set them +away where they will keep _hot_ and _not_ 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. + + +SCALLOPED EGGS. + +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 +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. + + +SHIRRED EGGS. + +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. + +This is far more delicate than fried eggs. + +Or prepare the eggs the same and set them in a steamer over boiling +water. + +They are usually served in hotels baked in individual dishes, about +two in a dish, and in the same dish they were baked in. + + +SCRAMBLED EGGS. + +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. + + +POACHED OR DROPPED EGGS. + +Have one quart of _boiling_ 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. + +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. + +Cook until the white is firm, and lift out with a griddle cake turner +and place on toasted bread. Serve immediately. + +A tablespoonful of vinegar put into the water keeps the eggs from +spreading. + +Open gem rings are nice placed in the water and an egg dropped into +each ring. + + +FRIED EGGS. + +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. + +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. + + +EGGS AUX FINES HERBES. + +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. + + +POACHED EGGS A LA CREME. + +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. + +It is a better plan to warm the cream in butter in a separate dish, +that the eggs may not have to stand. + + +EGGS IN CASES. + +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. + + +MINCED EGGS. + +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. + + +MIXED EGGS AND BACON. + +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. + + +MIXED EGGS GENERALLY--SAVORY OR SWEET. + +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. + + +COLD EGGS FOR A PICNIC. + +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 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. + + +OMELETS. + +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. + +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. + +They are also served over many kinds of thick sauces or purees, such +as tomato, spinach, endive, lettuce, celery, etc. + +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 _cook too much_. + +Sweet omelets are generally used for breakfast or plain desserts. + + +PLAIN OMELET. + +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 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. + + +MEAT OR FISH OMELETS. + +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. + +Potted meats make admirable omelets in the above manner. + + +VEGETABLE OMELET. + +Make a puree 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 +puree 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. + + +OMELET OF HERBS. + +Parsley, thyme and sweet marjoram mixed gives the famous _omelette aux +fines herbes_ so popular at every wayside inn in the most remote +corner of sunny France. An omelet "jardiniere" is two tablespoonfuls +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. + + +CHEESE OMELET. + +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. + + +ASPARAGUS OMELET. + +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. + + +TOMATO OMELET. No. 1. + +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. + + +TOMATO OMELET. No. 2. + +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. + + +RICE OMELET. + +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. + + +HAM OMELET. + +Cut raw ham into dice, fry with butter and when cooked enough, turn +the beaten egg over it and cook as a plain omelet. + +If boiled ham is used, mince it and mix with the egg after they are +beaten. Bacon may be used instead of raw ham. + + +CHICKEN OMELET. + +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. + + +MUSHROOM OMELET. + +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. + +Make a plain omelet the usual way, and just before doubling it, turn +the mushrooms over the centre and serve hot. + + +OYSTER OMELET. + +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. + +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. + + +FISH OMELET. + +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. + + +ONION OMELET. + +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. + + +JELLY OMELET. + +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. + + +BREAD OMELET. No. 1. + +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. + + +BREAD OMELET. No. 2. + +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. + +Cracker omelet may be made by substituting three or four rolled +crackers in place of bread. + + +BAKED OMELET. + +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, 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. + + +OMELET SOUFFLE. + +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. + + +RUM OMELET. + +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 _mixed_ 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. + +Add a little salt to it just before folding it and turning out on the +dish. + +_"The Cook."_ + + + + +SANDWICHES. + + +HAM SANDWICHES. + +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. + + +HAM SANDWICHES, PLAIN. + +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. + + +CHICKEN SANDWICHES. + +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. + + +SARDINE SANDWICHES. + +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. + +Or chop the sardines up fine and squeeze a few drops of lemon juice +into them, and spread between buttered bread or cold biscuits. + + +WATER CRESS SANDWICHES. + +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. + +_Nantasket Beach._ + + +EGG SANDWICHES. + +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 _au naturel_. + + +MUSHROOM SANDWICHES. + +Mince beef tongue and boiled mushrooms together, add French mustard +and spread between buttered bread. + + +CHEESE SANDWICHES. + +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. + + + + +BREAD. + + +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. + + +GENERAL DIRECTIONS. + +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. + +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. + +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. + +Too small a proportion of yeast, or insufficient time allowed for the +dough to rise, will cause the bread to be heavy. + +The yeast must be good and fresh if the bread is to be digestible and +nice. Stale yeast produces, instead of vinous fermentation, an +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. + +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. + +Heavy bread will also most likely be the result of making the dough +very hard and letting it become quite cold, particularly in winter. + +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. + +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. + +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. + +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. + +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 and a half square of coarse table linen makes the best +bread-cloth. Keep in good supply; use them for no other purpose. + +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. + +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. + + +WHEAT BREAD. + +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 +"_putting the bread in sponge_." 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. + +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 _sour bread_ you should never +eat, if you desire good health. + +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. + + +COMPRESSED YEAST BREAD. + +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. + + +HOME-MADE YEAST. + +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 +a large mouthed jug and cork tightly; set away in a cool place. The +jug should be scalded before putting in the yeast. + +Two-thirds of a coffeecupful of this yeast will make four loaves. + + +UNRIVALED YEAST. + +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. + + +DRIED YEAST OR YEAST CAKES. + +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. + +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. + + +SALT-RAISING BREAD. + +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 temperature 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. + +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. + + +BREAD FROM MILK YEAST. + +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. + + +GRAHAM BREAD. + +One teacupful of wheat flour, one-half teacupful of Porto Rico +molasses, one-half cupful of good yeast, one teaspoonful of salt, one +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. + +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. + + +GRAHAM BREAD. (Unfermented.) + +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. + + +BOSTON BROWN BREAD. + +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 _moderate_ oven from +three to four hours. + +_Palmer House, Chicago_. + + +BOSTON BROWN BREAD. (Unfermented.) + +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 _thoroughly_, 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. + + +VIRGINIA BROWN BREAD. + +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. + + +RHODE ISLAND BROWN BREAD. + +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. + + +STEAMED BROWN BREAD. + +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. + +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. + + +RYE BREAD. + +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. + + +RYE AND CORN BREAD. + +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 _boiling_ 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. + +Graham may be used instead of rye, and baked as above. + +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. + + +FRENCH BREAD. + +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. + + +TWIST BREAD. + +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. + + +NEW ENGLAND CORN CAKE. + +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 +teaspoonful 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. + + +GERMAN BREAD. + +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. + + +CORN BREAD. + +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. + +_St. Charles Hotel, New Orleans._ + + +VIRGINIA CORN BREAD. + +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. + + +BOSTON CORN BREAD. + +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 +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. + + +INDIAN LOAF CAKE. + +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. + +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. + +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. + +_St. Charles Hotel, New Orleans._ + + +JOHNNIE CAKE. + +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. + +_Old Plantation Style_. + + +SPIDER CORN-CAKE. + +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. + + +SOUTHERN CORN MEAL PONE OR CORN DODGERS. + +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. + + +RAISED POTATO-CAKE. + +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. + + + + +BISCUITS, ROLLS, MUFFINS, ETC. + +GENERAL SUGGESTIONS. + + +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. + +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. + +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. + +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 _must not_ be used, but baking-soda, +using a _level_ 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. + +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 _too slow_, the +article baked will be heavy and hard. + +As in beating cake, never _stir_ 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. + + +TO RENEW STALE ROLLS. + +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. + + +WARM BREAD FOR BREAKFAST.. + +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 _freeze_; 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 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. + +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. + + +SODA BISCUIT. + +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. + + +BAKING POWDER BISCUIT. + +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. + + +SOUR MILK BISCUIT. + +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. + +Very nice biscuit may be made with sour cream without the butter by +the same process. + + +RAISED BISCUIT. + +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 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. + + +LIGHT BISCUIT. No. 1. + +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. + +These can be made in the form of rolls, which some prefer. + + +LIGHT BISCUIT. No. 2. + +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. + + +GRAHAM BISCUITS, WITH YEAST. + +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. + + +EGG BISCUIT. + +Sift together a quart of dry flour and three heaping teaspoonfuls of +baking powder. Rub into this thoroughly a piece of butter the size 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. + + +PARKER HOUSE ROLLS. + +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. + +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. + + +PARKER HOUSE ROLLS. (Unfermented.) + +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. + + +FRENCH ROLLS. + +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, make it +into balls as large as an egg; then roll between the hands to make +_long rolls_ (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. + + +BEATEN BISCUIT. + +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. + +It is not beating hard that makes the biscuit nice, but the regularity +of the motion. Beating hard, the old cooks say, _kills_ the dough. + +_An old-fashioned Southern Recipe._ + + +POTATO BISCUIT. + +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. + +This dough is very fine dropped into meat soups for pot-pie. + + +VINEGAR BISCUITS. + +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 _quick_ oven. + +[Illustration:] + + +GRAFTON MILK BISCUITS. + +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 +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 _quick_ oven. These +biscuits are fine. + + +SALLY LUNN. + +Warm one-half cupful of butter in a pint of milk; add a teaspoonful of +salt, a tablespoonful of sugar, and seven cupfuls of _sifted_ 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. + +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. + + +SALLY LUNN. (Unfermented.) + +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. + + +LONDON HOT-CROSS BUNS. + +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. + + +RUSKS, WITH YEAST. + +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. + + +RUSKS. + +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. + + +RUSKS. (Unfermented.) + +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. + + +SCOTCH SCONES. + +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 _very_ 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, 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. + + +CRACKNELS. + +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. + + +RAISED MUFFINS. No. 1. + +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, _not hot_, 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. + +To be served hot and torn open, instead of cut with a knife. + + +RAISED MUFFINS. No. 2. + +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. + + +EGG MUFFINS. (Fine.) + +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 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. + + +PLAIN MUFFINS. + +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. + +Drop on well-greased patty-pans and bake twenty minutes in a rather +quick oven, or bake on a griddle in muffin-rings. + + +MUFFINS WITHOUT EGGS. + +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. + + +TENNESSEE MUFFINS. + +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. + + +CORN MEAL MUFFINS. (Without Eggs.) + +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. + + +HOMINY MUFFINS. + +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. + +Rice muffins may be made in the same manner. + + +GRAHAM GEMS. No. 1. + +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. + +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. + + +GRAHAM GEMS. No. 2. + +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 _drop_, not pour, from +the spoon. Have the gem-pans very hot, fill and bake fifteen minutes +in a hot oven. + +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. + +Muffins of all kinds should only be cut just around the edge, then +pulled open with the fingers. + + +PLAIN GRAHAM GEMS. + +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. + + +WAFFLES. + +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. + + +CONTINENTAL HOTEL WAFFLES. + +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. + + +NEWPORT WAFFLES. + +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. + + +CREAM WAFFLES. + +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. + + +RICE WAFFLES. No. 1. + +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. + + +RICE WAFFLES. No. 2. + +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. + + +GERMAN RICE WAFFLES. + +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. + + +BERRY TEA-CAKES. + +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. + + +RYE DROP-CAKES. + +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 +a thin batter; bake in small cups, buttered, and in a hot oven, or in +small cakes upon a hot griddle. + + +WHEAT DROP-CAKES. + +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. + + +POP-OVERS. + +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. + + +FLANNEL CAKES. (With Yeast.) + +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. + + +FEATHER GRIDDLE-CAKES. (With Yeast.) + +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. + +This is a convenient way, when making sponge for bread over night, +using some of the sponge. + + +WHEAT GRIDDLE-CAKES. + +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 pitcher. Bake on a well-greased, hot griddle, a nice light +brown. Very good. + + +SOUR MILK GRIDDLE-CAKES. + +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. + + +CORN MEAL GRIDDLE-CAKES. (With Yeast.) + +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. + +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. + + +CORN MEAL GRIDDLE-CAKES. + +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. + + +GRIDDLE-CAKES. (Very Good.) + +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 +warm water to make batter rather thicker than that for buckwheat +cakes, add the yeast, and when light bake on griddle not too hot. + + +GRAHAM GRIDDLE-CAKES. + +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. + + +BREAD GRIDDLE-CAKES. + +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. + + +RICE GRIDDLE-CAKES. + +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. + + +POTATO GRIDDLE-CAKES. + +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. + + +GREEN CORN GRIDDLE-CAKES. + +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. + + +HUCKLEBERRY GRIDDLE-CAKES. + +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. + + +FRENCH GRIDDLE-CAKES. + +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. + + +RAISED BUCKWHEAT CAKES. + +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. + +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. + + +BUCKWHEAT CAKES WITHOUT YEAST. + +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. + + +BUCKWHEAT CAKES. + +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. + + +SWEDISH GRIDDLE-CAKES. + +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. + +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. + + +CORN MEAL FRITTERS. + +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. + +This recipe is very nice made of rye flour. + + +CREAM FRITTERS. + +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. + + +CURRANT FRITTERS. + +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 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. + + +WHEAT FRITTERS. + +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. + +_A Good Sauce for the Above._--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. + + +APPLE FRITTERS. + +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. + +Bananas, peaches, sliced oranges and other fruits can be used in the +same batter. + + +PINEAPPLE FRITTERS. + +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. + + +PEACH FRITTERS. + +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 +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. + + +GOLDEN-BALL FRITTERS. + +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. + +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. + + +CANNELONS, OR FRIED PUFFS. + +Half a pound of puff paste, apricot or any kind of preserve that may +be preferred, hot lard. + +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 _twice_; +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. + + +GERMAN FRITTERS. + +Take slices of stale bread cut in rounds or stale cake; fry them in +hot lard, like crullers, to a _light_ 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. + + +HOMINY FRITTERS. + +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. + + +PARSNIP FRITTERS. + +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. + +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. + + +GREEN CORN FRITTERS. + +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. + + +CREAM SHORT-CAKE. + +Sift one quart of fine white flour, rub into it three tablespoonfuls +of cold butter, a teaspoonful of salt, a tablespoonful of white sugar. +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. + +This crust is delicious for fruit short-cake. + + +STRAWBERRY SHORT-CAKE. + +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. + +Peaches, raspberries, blackberries and huckleberries can be +substituted for strawberries. Always send to the table with a pitcher +of sweet cream. + + +ORANGE SHORT-CAKE. + +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. + +[Illustration: ICING THE CAKES.] + + +LEMON SHORT-CAKE. + +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. + + +HUCKLEBERRY SHORT-CAKE. + +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. + + +FRIED DINNER-ROLLS. + +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 _hot_, 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. + + +NEWPORT BREAKFAST-CAKES. + +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. + + +PUFF BALLS. + +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. +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. + + +BREAKFAST PUFFS. + +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. + + +ENGLISH CRUMPETS. + +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. + + +PLAIN CRUMPETS. + +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. + + +PREPARED BREAD CRUMBS. + +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. + + +CRACKERS. + +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, 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. + +Stale crackers are made crisp and better by placing them in the oven a +few moments before they are needed for the table. + + +FRENCH CRACKERS. + +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. + + +CORN MEAL MUSH OR HASTY PUDDING. + +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. + + +FRIED MUSH. + +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. + + +GRAHAM MUSH. + +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. + + +OATMEAL. + +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. + + +RICE CROQUETTES. + +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. + + +HOMINY. + +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. + + +HOMINY CROQUETTES. + +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. + +The hominy is best boiled the day or morning before using. + + +BOILED RICE. + +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. + +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. + + +SAMP, OR HULLED CORN. + +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. + + +CRACKED WHEAT. + +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. + + +OAT FLAKES. + +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 +ounces of flakes. Keep stirring to prevent burning. Let it boil from +fifteen to twenty minutes and serve with cream and sugar. + +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. + + +STEAMED OATMEAL. + +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. + + +HOMINY. + +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. + + + +TOAST. + +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. + + +MILK TOAST. + +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. + + +CREAM TOAST. + +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. + + +AMERICAN TOAST. + +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. + + +NUNS' TOAST. + +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. + + +CHEESE TOAST. No. 1. + +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. + + +CHEESE TOAST. No. 2. + +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. + +The two above recipes are usually called "Welsh Rarebit." + + +OYSTER TOAST. + +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. + +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. + +Oysters steamed in the shell are equally as good. + + +MUSHROOMS ON TOAST. + +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. + +Some add a little sherry to the dish before removing from the fire. + + +TOMATO TOAST. + +Pare and stew a quart of ripe tomatoes until smooth. Season with salt, +pepper and a tablespoonful of butter. When done, add one cup sweet +cream and a little flour. Let it scald, but not boil; remove at once. +Pour over slices of dipped toast, well buttered. + + +EGGS ON TOAST. + +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. + + +BAKED EGGS ON TOAST. + +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. + + +HAM TOAST. + +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. + + +REED BIRDS ON TOAST. + +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. + + +MINCED FOWLS ON TOAST. + +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 +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. + + +HASHED BEEF ON TOAST. + +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. + +_Maria Parloa_. + + +VEAL HASH ON TOAST. + +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. + + +CODFISH ON TOAST. (Cuban Style.) + +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. + +Plain creamed codfish is very nice turned over dipped toast. + + +HALIBUT ON TOAST. + +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. + +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 _too_ hard. Turn over toast dipped +in hot salted water. + + +CHICKEN HASH WITH RICE TOAST. + +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. + + +APPLE TOAST. + +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. + + + + +CAKES. + + +SUGGESTIONS IN REGARD TO CAKE-MAKING. + +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 _not_ 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. + +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. + +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 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. + +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. + +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 +_small dish_ of hot water in the oven, will also prevent the cake from +scorching. + +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. + +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. + +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. + +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. + +Cakes should be kept in tight tin cake-cans, or earthen jars, in a +cool, dry place. + +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. + +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 _cold_; 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. + +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. + + + + +FROSTING OR ICING. + +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 _not_ 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. + +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. + +A little lemon juice, or half a teaspoonful of tartaric acid, added to +the frosting while being beaten, makes it white and more frothy. + +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 +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. + +Set the cake in a cool oven with the door open to dry, or in a draught +in an open window. + + +ALMOND FROSTING. + +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. + + +CHOCOLATE FROSTING. + +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. + + +PLAIN CHOCOLATE ICING. + +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. + + +TUTTI FRUTTI ICING. + +Mix with boiled icing one ounce each of chopped citron, candied +cherries, seedless raisins, candied pineapple and blanched almonds. + + +SUGAR ICING. + +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. + + +BOILED FROSTING. + +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. + +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. + + +FROSTING WITHOUT EGGS. + +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. + +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. + + +GELATINE FROSTING. + +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. + + +GOLDEN FROSTING. + +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. + + + + +FILLINGS FOR LAYER CAKES. + + +No. 1. CREAM FILLING. + +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. + + +No. 2. ANOTHER CREAM FILLING. + +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. + + +No. 3. ICE-CREAM FILLING. + +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 _well-beaten_ 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." + + +No. 4. APPLE FILLING. + +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. + + +No. 5. ANOTHER APPLE FILLING. + +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. + + +No. 6. CREAM FROSTING. + +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. + + +No. 7. PEACH-CREAM FILLING. + +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. + + +No. 8. CHOCOLATE CREAM FOR FILLING. + +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. + + +No. 9. ANOTHER CHOCOLATE FILLING. + +The whites of three eggs beaten stiff, one cup of sugar and one cup of +grated chocolate, put between the layers and on top. + + +No. 10. BANANA FILLING. + +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. + +No. 11. LEMON JELLY FILLING. + +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. + +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. + + +No. 12. ORANGE CAKE FILLING. + +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. + + +No. 13. FIG FILLING. + +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 sugar. Cook +all together until soft and smooth. When cold spread between layers of +cake. + + +No. 14. FRUIT FILLING. + +Four tablespoonfuls of _very finely_ 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 _hot_, so that it will cook the egg a little. This will be +found delicious. + + + + +BREAD OR RAISED CAKE. + +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 _moderate_ oven. Half a glass of +brandy is an improvement, if you have it convenient. + + +FRUIT CAKE. (Superior.) + +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 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. + + +FRUIT CAKE BY MEASURE, (Excellent.) + +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. + +_Mrs. S. A. Camp, Grand Rapids, Mich._ + + +WHITE FRUIT CAKE. + +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. + + +MOLASSES FRUIT CAKE. + +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, 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 _moderate_ oven one +hour. If well covered will keep six months. + +SPONGE CAKE. + +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. + + +WHITE SPONGE CAKE. + +Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful +baking powder; flavor with vanilla. Bake in a quick oven. + + +ALMOND SPONGE CAKE. + +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 _deep_ 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 +small portion of bitter; without them, _sweet_ almonds have little or +no taste, though they add to the richness of the cake. + +Use two heaping teaspoonfuls of baking powder in the flour. + + +OLD-FASHIONED SPONGE CAKE. + +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 _moderate_ oven about forty-five +minutes. Baking powder is an improvement to this cake, using two large +teaspoonfuls. + + +LEMON SPONGE CAKE. + +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 _without beating_ 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. + +This recipe is especially nice for Charlotte Russe, being so light and +porous. + + +PLAIN SPONGE CAKE. + +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. + + +BRIDE'S CAKE. + +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 _moderate_ oven. A +beautiful white cake. Ice the top. Double the recipe if more is +required. + + +ENGLISH POUND CAKE. + +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. + + +PLAIN POUND CAKE. + +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. + +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. + + +COCOANUT POUND CAKE. + +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 _moderate_ oven. Spread over the top a thin frosting, +sprinkled thickly with grated cocoanut. + + +CITRON POUND CAKE. + +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 _moderate_ oven about three-quarters of an hour. + + +CITRON CAKE. + +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. + + +LEMON CAKE. + +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. + + +DELICATE CAKE. + +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 +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. + + +SILVER, OR DELICATE CAKE. + +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. + +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. + + +GOLD CAKE. + +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. + + +GOLD OR LEMON CAKE. + +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 _lemon_ cake than if made with the white parts +of eggs added. + + +SNOW CAKE. (Delicious.) + +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-ever of the above flavorings may be preferred; pour the cake +into a buttered mold or tin and bake it in a _moderate_ oven from one +to one and a half hours. _This is a genuine Scotch recipe_. + + +MARBLE CAKE. + +_White Part._--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. + +_Dark Part._--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. + +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. + + +SUPERIOR LOAF CAKE. + +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. + +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 _moderate_ oven for two +hours. + + +FRENCH CHOCOLATE CAKE. + +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 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. + + +CHOCOLATE CAKE. No. 1. + +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. + +_Mixture for Filling._--Take the remaining three whites of the eggs +beaten _very_ 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 _premium_ cake of +its kind. + + +CHOCOLATE CAKE. No. 2. + +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. + +_For the Frosting._--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. + + +CHOCOLATE CAKE. No. 3. + +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. + +_Mixture for Filling._--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. + + +COCOANUT CAKE. + +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. + +_For Filling._--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. + + +COCOANUT AND ALMOND CAKE. + +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. + +_Filling._--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. + + +COFFEE CAKE. + +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. + + +FEATHER CAKE. + +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. + + +ELECTION CAKE. + +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. + +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. + + +CREAM CAKE. + +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. + + +GOLDEN CREAM CAKE. + +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. + + +DRIED APPLE FRUIT CAKE. + +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 +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. + + +CAKE WITHOUT EGGS. + +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 +_moderate_ oven. + + +WHITE MOUNTAIN CAKE No. 1. + +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. + +_Frosting._--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. + + +WHITE MOUNTAIN CAKE. No. 2. + +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." + + +QUEEN'S CAKE. + +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. + +This is the same recipe as the one for "Citron Cake," only omitting +the citron. + + +ANGEL CAKE. + +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 _not_ 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. + +This is the best recipe found after trying several. A perfection cake. + + +WASHINGTON LOAF CAKE. + +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. + +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. + +[Illustration: MAKING THE PIES.] + + +RIBBON CAKE. + +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; +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. + + +GOLDEN SPICE CAKE. + +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 _moderate_ oven; if fruit is used, take +two cupfuls of raisins, flour them well and put them in last. + + +ALMOND CAKE. + +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. + + +ROCHESTER JELLY CAKE. + +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 one tablespoonful flour. Bake this in same kind of tins. +Put the sheets of cake together, while warm, with jelly between. + + +FRUIT LAYER CAKE. + +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. + + +WHIPPED CREAM CAKE. + +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. + + +ROLLED JELLY CAKE. + +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. + + +TO CUT LAYER CAKE. + +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. + +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. + + +LAYER JELLY CAKE. + +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. + +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. + + +CUSTARD OR CREAM CAKE. + +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. + +_For the Custard._--Take two cups of sweet milk, put it into a clean +suitable dish, set it in a dish of _boiling_ 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. + + +HICKORY NUT OR WALNUT CAKE. + +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 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. + + +CHEAP CREAM CAKE. + +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. + +_Cream._--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. + + +SOFT GINGER CAKE. + +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. + + +HARD GINGERBREAD. + +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. + +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. + + +PLAIN GINGERBREAD. + +One cup of _dark_ 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. + + +WHITE GINGER BISCUIT. + +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 _soft_. +Cut out rather thick like biscuits; brush over the tops, while hot, +with the white of an egg, or sprinkle with sugar while hot. + +The grated rind and the juice of an orange add much to the flavor of +ginger cake. + + +GOLD AND SILVER CAKE. + +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. + +This can be put together like marble cake, first a spoonful of one +kind, then another, until the dish is full. + + +BOSTON CREAM CAKES. + +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. + +_Cream for Filling._--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 +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. + + +CHOCOLATE ECLAIRS. + +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." + + +HUCKLEBERRY CAKE. + +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. + + +SWEET STRAWBERRY CAKE. + +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. + +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. + + +MOLASSES CUP CAKES. + +One cup of butter, one of sugar, six eggs, five cupfuls of sifted +flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger, +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 _well_ before adding the soda and but +little afterwards. Put into well-buttered patty-pan tins and bake in a +_very moderate_ oven. A baker's recipe. + + +BAKERS' GINGER SNAPS. + +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 _large_ 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. + + +GINGER COOKIES. + +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. + + +GINGER SNAPS. + +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. + + +DOMINOES. + +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. + + +FANCY CAKES. + +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. + + +WAFERS. + +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. + + +PEACH CAKES. + +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. + +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 +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. + + +CUP CAKES. + +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. + +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. + + +VARIEGATED CAKES. + +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. + + +CORNSTARCH CAKES. + +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. + + +SPONGE DROPS. + +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. + + +SAVORY BISCUITS OR LADY FINGERS. + +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. + + +PASTRY SANDWICHES. + +Puff paste, jam of any kind, the white of an egg, sifted sugar. + +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 +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. + +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. + + +NEAPOLITAINES. + +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. + + +BRUNSWICK JELLY CAKES. + +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. + + +LITTLE PLUM CAKES. + +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 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 _quick_ oven. + + +JUMBLES. + +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 +_moderate_ oven. These jumbles are very delicate and will keep a long +time. + + +WINE JUMBLES. + +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. + + +COCOANUT JUMBLES. + +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. + + +PHILADELPHIA JUMBLES. + +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. + +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. + + +ALMOND JUMBLES. + +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 _very_ fine, one teaspoonful of soda dissolved in +boiling water. + +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. + + +FRUIT JUMBLES. + +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. + + +COOKIES. + +One cup of butter, two cups of sugar, a _small_ 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. + +Water cookies made the same as above, using water in place of milk. +Water cookies keep longer than milk cookies. + + +FAVORITE COOKIES. + +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. + + +FRUIT COOKIES. + +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 teaspoonful +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. + + +CRISP COOKIES. (Very Nice.) + +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. + + +LEMON COOKIES. + +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. + + +COCOANUT COOKIES. + +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. + + +DOUGHNUTS OR FRIED CAKES. + +Success in making good fried cakes depends as much on the _cooking_ 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 evenly. When they are sufficiently cooked, +raise them from the hot fat and drain them until every drop ceases +dripping. + + +CRULLERS OR FRIED CAKES. + +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. + +These can be made with sweet milk and baking powder, using two heaping +teaspoonfuls of the baking powder in place of soda. + + +RAISED DOUGHNUTS. + +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. + + +BAKERS' RAISED DOUGHNUTS. + +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; 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. + +_Purcell's Bakery, New York City._ + + +CRULLERS OR WONDERS. + +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. + + +GERMAN DOUGHNUTS. + +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. + +[Illustration: CUTTING PUMPKIN FOR PIES.] + + +NUT CAKES. (Fried.) + +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. + + +TRIFLES. + +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. + + +PUFF-BALL DOUGHNUTS. + +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. + + + + +PASTRY, PIES AND TARTS. + + +GENERAL REMARKS. + +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. + +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 +_leaves_ or _flakes_. As this is the great beauty of puff paste, it is +as well to try this method. + +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. + +Raisins, and all dried fruits for pies and cakes, should be seeded +stoned and dredged with flour before using. + +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. + +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. + +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. + +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. + +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. + + +HOW TO MAKE A PIE. + +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. + +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. + + +FOR ICING PASTRY. + +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 +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. + +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. + + +FINE PUFF PASTE. + +Into one quart of sifted flour mix two teaspoonfuls of baking powder +and a teaspoonful of salt; _then sift again_. 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 _ice-water_, 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 _cold_; 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. + +You may roll this pastry in any direction, from you, toward you, +sideways, any way, it matters not, but you must have nice flour, +_ice-water_ and very _little_ of it, and strength to roll it, if you +would succeed. + +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. + + +PUFF PASTE FOR PIES. + +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 +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 _lightly_ 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 _vol-au-vents_, 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. + +_Maria Parloa_. + + +SOYER'S RECIPE FOR PUFF PASTE. + +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. + +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 of an hour, give it two more rolls, making seven in +all, and it is ready for use when required. + + +RULE FOR UNDER CRUST. + +A good rule for pie crust for a pie requiring only an under crust, as +a custard or pumpkin pie, is: Three _large_ tablespoonfuls of flour +sifted, rubbing into it a _large_ tablespoonful of cold butter, or +part butter and part lard, and a pinch of salt, mixing with _cold_ +water enough to form a smooth, stiff paste, and rolled quite thin. + + +PLAIN PIE CRUST. + +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 _cold_ 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. + +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. + + +PUFF PASTE OF SUET. + +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. + +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. + + +POTATO CRUST. + +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. + + +TO MAKE PIE CRUST FLAKY. + +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. + + +TARTLETS. No. 1. + +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. + + +TARTLETS. No. 2. + +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. + + +PATTIES, OR SHELLS FOR TARTS. + +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. 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. + +If the cutters are dipped in _hot water_, the edges of the tartlets +will rise much higher and smoother when baking. + + +TARTS. + +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. + +Dried fruit, stewed until thick, makes fine tart pies, also +cranberries stewed and well sweetened. + + +GREEN APPLE PIE. + +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. + +The result will be a delicious, juicy pie. + + +APPLE CUSTARD PIE. No. 1. + +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. + + +APPLE CUSTARD PIE. No. 2. + +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; 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. + + +APPLE CUSTARD PIE. No. 3. + +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. + + +APPLE CUSTARD PIE. No. 4. + +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. + + +IRISH APPLE PIE. + +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. + + +MOCK APPLE PIE. + +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. + +These are proportions for one pie. + + +APPLE AND PEACH MERINGUE PIE. + +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. + + +COCOANUT PIE. No. 1. + +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. + + +COCOANUT PIE. No. 2. + +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. + + +CHOCOLATE CUSTARD PIE. No. 1. + +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. + + +CHOCOLATE PIE. No. 2. + +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. + + +LEMON PIE. No. 1. (Superior.) + +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 +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. + +_Ebbitt House, Washington._ + + +LEMON PIE. No. 2. + +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. + +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. + + +LEMON PIE. No. 3. + +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. + + +LEMON PIE. No. 4. + +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 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. + + +ORANGE PIE. + +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. + +The addition of the juice of half a lemon improves it, if convenient +to have it. + + +BAKERS' CUSTARD PIE. + +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. + +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 _bit of +flour_--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." + + +CREAM PIE. + +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. + + +WHIPPED CREAM PIE. + +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. + + +CUSTARD PIE. + +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. + + +BOSTON CREAM PIE. + +_Cream Part._--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. + +_Crust Part._--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. + +The cake part should be flavored the same as the custard. + + +MOCK CREAM PIE. + +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. + + +FRUIT CUSTARD PIE. + +Any fruit custard, such as pineapple, banana, can be readily made +after the recipe of APPLE CUSTARD PIE. + + +CHERRY PIE. + +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. + +This is one of the best of pies, if made correctly, and the cherries +in any case should be stoned. + + +CURRANT PIE. + +Make in just the same way as the "Cherry Pie," unless they are +somewhat green, then they should be stewed a little. + + +RIPE CURRANT PIE. + +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. + + +GREEN TOMATO PIE. + +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 +_very thin_, 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. + + +APRICOT MERINGUE PIE. + +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 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. + +All of the above are good if made from the dried and stewed apricots +instead of the canned and are much cheaper. + +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. + + +HUCKLEBERRY PIE. + +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. + + +BLACKBERRY PIE. + +Pick the berries clean, rinse them in cold water and finish as +directed for huckleberries. + + +MOLASSES PIE. + +Two teacupfuls of molasses; one of sugar, three eggs, one +tablespoonful of melted butter, one lemon, nutmeg; beat and bake in +pastry. + + +LEMON RAISIN PIE. + +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. + + +RHUBARB PIE. + +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 +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. + + +RHUBARB PIE. (Cooked.) + +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 _quick_ oven; sift sugar over it when served. + + +PINEAPPLE PIE. + +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. + + +GRAPE PIE. + +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. + + +DAMSON OR PLUM PIE. + +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. + +[Illustration: CHOPPING THE MINCEMEAT.] + + +PEACH PIE. + +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. + + +DRIED FRUIT PIES. + +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. + + +RIPE BERRY PIES. + +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. + +Huckleberry and blackberry pies are improved by putting into them a +little ginger and cinnamon. + + +JELLY AND PRESERVED FRUIT PIES. + +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. + + +CRANBERRY PIE. + +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 _full_ 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. + +_Newport Style._ + + +CRANBERRY TART PIE. + +After having washed and picked over the berries, stew them well in a +little water, just enough to cover them; when they burst open 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. + + +GOOSEBERRY PIE. + +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. + + +STEWED PUMPKIN OR SQUASH FOR PIES. + +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. + + +BAKED PUMPKIN OR SQUASH FOR PIES. + +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. + + +PUMPKIN PIE. No. 1. + +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. + +Boston marrow or Hubbard squash may be substituted for pumpkin and are +much preferred by many, as possessing a less strong flavor. + + +PUMPKIN PIE. No. 2. + +One quart of stewed pumpkin pressed through a sieve, nine eggs, whites +and yolks beaten separately, two scant quarts of milk, one +teaspoonful 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. + +A tablespoonful of brandy is a great improvement to pumpkin, or squash +pies. + + +PUMPKIN PIE WITHOUT EGGS. + +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. + + +SQUASH PIE. + +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. + + +SWEET POTATO PIE. + +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. + + +COOKED MEAT FOR MINCE PIES. + +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. + +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. + + +MINCE PIES. No. 1. + +The "Astor House," some years ago, was _famous_ 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. + +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. + +_Chef de Cuisine, Astor House, N. Y._ + + +MINCE PIES. No. 2. + +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 _carefully_ 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. + +Mince-meat made by this recipe will keep all winter. Cover closely in +a jar and set in a cool place. + +_Common Sense in the Household._ + +For preserving mince meat, look for CANNED MINCE MEAT. + + +MOCK MINCE MEAT WITHOUT MEAT. + +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 +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. + +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. + + +FRUIT TURNOVERS. (Suitable for Picnics.) + +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. + + +PLUM CUSTARD TARTLETS. + +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. + +These are much more easily handled than pieces of pie or even pies +whole, and can be packed nicely for carrying. + + +LEMON TARTLETS. No. 1. + +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 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. + + +LEMON TARTLETS. No. 2. + +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. + + +ORANGE TARTLETS. + +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. + + +MERINGUE CUSTARD TARTLETS. + +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. + + +BERRY TARTS. + +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. + + +CREAM STRAWBERRY TARTS. + +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. + +Raspberry, blackberry and whortleberry may be made the same. + + +GREEN GOOSEBERRY TART. + +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 _well_ 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. + +_Common Sense in the Household._ + + + +COCOANUT TARTS. + +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. + + +CHOCOLATE TARTS. + +Four eggs, whites and yolks, one-half cake of Baker's chocolate, +grated, one tablespoonful of cornstarch, dissolved in water, three +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. + +These are nice for tea, baked in patty-pans. + +_Common Sense in the Household._ + + +MAIDS OF HONOR. + +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. + + +GERMAN FRUIT PIE. + +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. + +Ripe peaches are fine used in the same manner. + + +APPLE TARTS. + +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 +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. + +_Meringue._--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. + + +CREAM TARTS. + +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. + + +OPEN JAM TARTS. + +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. + + +CHESS CAKES. + +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. + + + + +CUSTARDS, CREAMS AND DESSERTS. + + +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. + +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. + +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 _not_ boil or it will curdle. + +To bake a custard, the fire should be moderate and the dish well +buttered. + +Everything in baked custard depends upon the _regularly heated slow_ +oven. If made with nicety it is the most delicate of all sweets; if +cooked till it wheys it is hardly eatable. + +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. + +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. + +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. + +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. + + +SOFT CARAMEL CUSTARD. + +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. + + +BAKED CUSTARD. + +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. + + +CUP CUSTARD. + +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 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. + +Serve cold with fresh fruit sugared and placed on top of each. +Strawberries, peaches or raspberries, as preferred. + + +BOILED CUSTARD. + +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. + +_Common Sense in the Household._ + + +BOILED CUSTARD, OR MOCK CREAM. + +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. + +A good substitute for ice cream, served _very_ cold. + + +FRENCH CUSTARD. + +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 alternately; 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. + + +GERMAN CUSTARD. + +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. + + +APPLE CUSTARD. + +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. + + +ALMOND CUSTARD. No. 1. + +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. + + +ALMOND CUSTARD. No. 2. + +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. + + +SNOWBALL CUSTARD. + +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. + +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. + + +BAKED COCOANUT CUSTARD. + +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. + + +WHIPPED CREAM. No. 1. + +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. + +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. + + +WHIPPED CREAM. No. 2. + +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. + + +SPANISH CREAM. + +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. + + +BAVARIAN CREAM. + +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 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. + + +STRAWBERRY BAVARIAN CREAM. + +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. + +Raspberries or currants may be substituted for strawberries. + + +GOLDEN CREAM. + +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. + + +CHOCOLATE CREAM. No. 1. + +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. + +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 _do +not allow it to boil_, 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. + +[Illustration: MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW +JOHNSON] + + +CHOCOLATE CREAM OR CUSTARD. No. 2. + +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. + + +LEMON CREAM. No. 1. + +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. + +Put the cream into a _lined_ 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, +_but do not allow it to boil_; 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 _stir it well_ 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. + + +LEMON CREAM. No. 2. + +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, _but do not let it boil_; then take it from the fire, +and, when cool, serve in custard cups. + + +LEMON CREAM. No. 3. + +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 hours; +then add six eggs, well beaten, and one pint of water, well sweetened. +Strain and simmer over a gentle fire till it thickens; _do not let it +boil._ Serve very cold. + + +ORANGE CREAM. + +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. + + +SOLID CREAM. + +Four tablespoonfuls of pounded sugar, one quart of cream, two +tablespoonfuls of brandy, the juice of one large lemon. + +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. + + +BANANA CREAM. + +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. + + +TAPIOCA CREAM CUSTARD. + +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. + + +PEACH CREAM. No. 1. + +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. + + +PEACH CREAM. No. 2. + +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. + + +ITALIAN CREAM. + +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. + + +SNOW CREAM. + +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 snow thus formed quickly in rocky heaps on silver or +glass dishes, or in shapes. Iced, it will turn out well. + +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. + + +MOCK ICE. + +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. + + +PEACH MERINGUE. + +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. + + +APPLE FLOAT. + +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. + +Or you may change the dish by making a soft custard with the yolks of +four eggs, three tablespoonfuls of powdered sugar and 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. + + +SYLLABUB. + +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. + + +CREAM FOR FRUIT. + +This recipe is an excellent substitute for pure cream, to be eaten on +fresh berries and fruit. + +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. + + +STRAWBERRY SPONGE. + +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. + + +LEMON SPONGE. + +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 +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. + +Remember the sponge hardens very rapidly when it commences to cool, so +have your molds all ready. Serve with powdered sugar and cream. + + +APPLE SNOW. + +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. + + +QUINCE SNOW. + +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. + + +ORANGE TRIFLE. + +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. + + +LEMON TRIFLE. + +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. + + +FRUIT TRIFLE. + +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. + + +GRAPE TRIFLE. + +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. + + +APPLE TRIFLE. + +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. + +Quinces prepared in the same manner are equally as good. + + +PEACH TRIFLE. + +Select perfect, fresh peaches, peel and core and cut in quarters; they +should be _well sugared_, 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. + + +GOOSEBERRY TRIFLE. + +One quart of gooseberries, sugar to taste, one pint of custard, a +plateful of whipped cream. + +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. + + +LEMON HONEY. + +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. + +This will keep for some days, put into a tight preserve jar, and is +nice for flavoring pies, etc. + + +FLOATING ISLANDS. + +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 _stiff_ 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. + + +FLOATING ISLAND. + +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 _stiff_ froth and beat into +them three tablespoonfuls of sugar and two tablespoonfuls of currant +jelly. Dip this over the top of the custard. + + +TAPIOCA BLANC MANGE. + +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 +mold; when cold turn it out and serve with strawberry or raspberry +jam around it and a little cream. Flavor with lemon or vanilla. + + +BLANC MANGE. No. 1. + +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. + + +BLANC MANGE. No. 2. + +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. + + +CHOCOLATE BLANC MANGE. + +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. + + +CORNSTARCH BLANC MANGE. + +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 +altogether 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. + +_A Custard for the above._--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. + + +FRUIT BLANC MANGE. + +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. + + +ORANGE CHARLOTTE. + +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. + + +STRAWBERRY CHARLOTTE. + +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. + +Raspberry charlotte may be made the same way. + + +CHARLOTTE RUSSE. (Fine.) + +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. + + +CHARLOTTE RUSSE. + +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. + +_Maria Parloa._ + + +ANOTHER CHARLOTTE RUSSE. + +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. + + +PLAIN CHARLOTTE RUSSE. No. 1. + +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. + + +PLAIN CHARLOTTE RUSSE. No. 2. + +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. + + +NAPLE BISCUITS, OR CHARLOTTE RUSSE. + +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 custard +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. + + +ECONOMICAL CHARLOTTE RUSSE. + +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. + +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. + +The cream should be flavored either with vanilla or lemon extract. +Nutmeg might answer. + + +TIPSY CHARLOTTE. + +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. + + +ORANGE CHARLOTTE. + +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 +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. + + +BURNT ALMOND CHARLOTTE. + +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. + + +CHARLOTTE RUSSE, WITH PINEAPPLE. + +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. + + +COUNTRY PLUM CHARLOTTE. + +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, +cover the bowl and set it away to cool gradually. When quite cool, +send it to the table and eat it with cream. + + +VELVET CREAM, WITH STRAWBERRIES. + +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. + + +CORNSTARCH MERINGUE. + +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." + +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. + +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. + + +WASHINGTON PIE. + +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 _very cold_; then serve it with a dish of fresh +strawberries or raspberries. A delicious dessert. + + +CREAM PIE. + +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. + + +DESSERT PUFFS. + +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. + + +PEACH CAKE FOR DESSERT. + +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. + + +FRUIT SHORT-CAKES. + +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. + + +SALTED OR ROASTED ALMONDS. + +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. + + +ROAST CHESTNUTS. + +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. + +Peanuts may be blanched and roasted the same. + + +AFTER-DINNER CROUTONS. + +These crispy _croutons_ answer as a substitute for hard-water crackers +and are also relished by most people. + +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. + + +ORANGE FLOAT. + +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. + + +LEMON TOAST. + +This dessert can be made very conveniently without much preparation. + +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. + + +SWEET OMELET. No. 1. + +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 +_immediately_ with creamy sauce. + + +SWEET OMELET. No. 2. + +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. + + +SALAD OF MIXED FRUITS. + +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. + + +ORANGE COCOANUT SALAD. + +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. + +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. + + +CRYSTALLIZED FRUIT. + +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. + + +PEACHES AND CREAM. + +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. + + +SNOW PYRAMID. + +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. + + +JELLY FRITTERS. + +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. + + +STEWED APPLES. No. 1. + +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. + + +STEWED APPLES. No. 2. + +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. + + +BAKED PEARS. + +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. + + +STEWED PEARS. + +Stewed pears with a thick syrup make a fine dessert dish accompanied +with cake. + +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 until quite thick; strain it and allow it to cool enough to set +it; then pour it over the fruit. + +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. + + +BAKED QUINCES. + +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. + + +GOOSEBERRY FOOL. + +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. + + +MERINGUES OR KISSES. + +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 +_quickly_ 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 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. + + +JELLY KISSES. + +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. + +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. + + +COCOANUT MACAROONS. + +Make a "kiss" mixture, add to it the white meat, grated, and finish as +directed for KISSES. + + +ALMOND MACAROONS. + +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; 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. + + +CHOCOLATE MACAROONS. + +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. + + +LEMON JELLY. No. 1. + +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. + + +LEMON JELLY. No. 2. + +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. + + +WINE JELLY. + +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 +through a napkin, turn into molds dipped in cold water and place in +the ice box for several hours. + +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. + + +CIDER JELLY. + +This can be made the same, by substituting clear, sweet cider in place +of the wine. + + +ORANGE JELLY. + +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. + + +VARIEGATED JELLY. + +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 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. + +The clear jelly may be made first and poured into molds, then the pink +jelly and finally the egg jelly. + + +STRAWBERRY JELLY. + +Strawberries, pounded sugar; to every pint of juice allow half a +package of Cox's gelatine. + +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. + + +RECIPE FOR CHEESE CUSTARD. + +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. + + + + +ICE CREAM AND ICES + + +ICE-CREAM. + +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. + +The quantity, of course, can be increased to any amount desired, so +long as the relative proportions of the different ingredients are +observed. + + +PURE ICE-CREAM. + +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. + +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. + + +FRUIT ICE-CREAM. + +_Ingredients._--To every pint of fruit juice allow one pint of cream; +sugar to taste. + +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 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 _cold_ cream, or fresh rich milk, +mixed with _cold_ cream, the juice put in just before freezing, or +when partly frozen. + + +CHOCOLATE ICE-CREAM. No. 1. (Very fine.) + +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. + + +CHOCOLATE ICE-CREAM. No. 2. + +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. + + +COCOANUT ICE-CREAM. + +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. + + +CUSTARD ICE-CREAM. + +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. + + +STRAWBERRY ICE-CREAM. + +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. + + +FRUIT CREAM. + +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. + + +TUTTI FRUTTI ICE-CREAM. + +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 _mold_ 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. + + +ICE-CREAM WITHOUT A FREEZER. + +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,--_rock salt_, not the 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. + +_Common Sense in the Household._ + + +FROZEN PEACHES. + +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. + +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. + + +FROZEN FRUITS. + +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. + + +LEMON ICE. + +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. + +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. + + +PINEAPPLE SHERBET. + +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. + + +RASPBERRY SHERBET. + +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. + + +ORANGE-WATER ICE. + +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.) + + +ALMOND ICE. + +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. + + +CURRANT ICE. + +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. + +Any juicy fruit may be prepared in this manner. + + + + +DUMPLINGS AND PUDDINGS + + +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. + +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 +_thickly_ with flour; tie it firmly, allowing room for it to swell; +drop it into a kettle of _boiling_ 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 _boiling_ 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. + +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. + +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. + +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. + +Dumplings boiled the same way, put into little separate cloths. + +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. + +All sweet puddings require a _little_ salt to prevent insipidity and +to draw out the flavor of the several ingredients, but a grain too +much will spoil any pudding. + +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. + +In making _custard puddings_ (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. + +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. + +The freshness of all pudding ingredients is of much importance, as one +bad article will taint the whole mixture. + +When the _freshness_ of eggs is _doubtful_, 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. + +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 _every piece of grit or +stone_ removed from amongst them. To plump them, some cooks pour +boiling water over them and then dry them before the fire. + +[Illustration: STATE DINING ROOM.] + +[Illustration: THE BLUE ROOM.] + +Many baked pudding recipes are quite as good boiled. As a safe rule +boil the pudding _twice as long_ 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. + +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. + +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. + +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. + + +TO CLEAN CURRANTS. + +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. + + +TO CHOP SUET. + +Break or cut in small pieces, sprinkle with sifted flour, and chop in +a cold place to keep it from becoming sticky and soft. + + +TO STONE RAISINS. + +Put them in a dish and pour _boiling_ 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. + + +APPLE DUMPLINGS. + +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. + + +BOILED APPLE DUMPLINGS. + +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. + + +BOILED RICE DUMPLINGS, CUSTARD SAUCE. + +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:-- + +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. + + +SUET DUMPLINGS. No. 1. + +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 +_boiling_ water and boil about three-quarters of an hour. Serve _hot_, +with wine sauce, or syrup and butter. + + +SUET DUMPLINGS. No. 2. + +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. + + +PRESERVE DUMPLINGS. + +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. + + +OXFORD DUMPLINGS. + +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. + + +LEMON DUMPLINGS. + +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 _well_ 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. + + +BOILED APPLE PUFFETS. + +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. + + +COMMON BATTER. + +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. + + +ALMOND PUDDING. + +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. + + +APPLE PUDDING, BAKED. + +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 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. + + +BOILED APPLE PUDDING. + +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. + + +BIRDS' NEST PUDDING. + +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. + + +BREAD AND BUTTER PUDDING. No. 1. + +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. + +Pie-plant, cut up in small pieces with plenty of sugar, is fine made +in this manner. + + +BREAD AND BUTTER PUDDING. No. 2. + +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, 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. + +Stale cake, crumbed fine, in place of bread, is an improvement. + + +COLD BERRY PUDDING. + +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. + + +APPLE TAPIOCA PUDDING. + +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. + +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. + +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. + + +APPLE AND BROWN-BREAD PUDDING. + +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. + + +APPLE-PUFF PUDDING. + +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. + + +PLAIN BREAD PUDDING, BAKED. + +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. + +This recipe may be steamed or boiled; very nice either way. + + +SUPERIOR BREAD PUDDINGS. + +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. + + +BOILED BREAD PUDDING. + +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 salt, one teaspoonful of soda, about a cupful of flour sifted; +boil or steam three hours. Serve with sweet sauce. + + +ALMOND PUDDING. No. 1. + +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. + + +ALMOND PUDDING. No. 2. + +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. + + +BATTER PUDDING, BAKED. + +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. + + +BOILED BATTER PUDDING. + +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 _very stiff_ 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. + + +CUSTARD PUDDING. No. 1. + +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. + + +CUSTARD PUDDING. No. 2. + +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. + + +CUSTARD PUDDINGS. + +The recipe for COMMON CUSTARD, with the addition of chocolate grated, +banana, or pineapple or cocoanut, makes successfully those different +kinds of puddings. + + +APPLE CUSTARD PUDDINGS. + +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. + + +CREAM PUDDING. + +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. + + +CREAM MERINGUE PUDDING. + +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 _moderate_ oven. Serve cold. + + +CORNSTARCH PUDDING. + +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. + + +COLD FRUIT PUDDING. + +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 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. + + +CUBAN PUDDING. + +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. + + +CRACKER PUDDING. + +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. + + +BAKED CORN MEAL PUDDING, WITHOUT EGGS. + +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. +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. + +This recipe has been handed down from mother to daughter for many +years back in a New England family. + + +BAKED CORN MEAL PUDDING, WITH EGGS. + +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. + +Serve it up hot, eat it with wine sauce, or with butter and syrup. + + +BOILED CORN MEAL PUDDING. + +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. + + +BOILED CORN MEAL PUDDING, WITHOUT EGGS. + +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. + + +CORN MEAL PUFFS. + +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. + + +DELICATE INDIAN PUDDING. + +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. + +_Maria Parloa._ + + +COTTAGE PUDDING. + +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 _moderate_ oven; cut in slices and serve +warm with wine or brandy sauce, or sweet sugar sauce. + + +FRENCH COCOANUT PUDDING. No. 1. + +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. + +_Frosting._--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. + + +COCOANUT PUDDING. No. 2. + +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 _coffee_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. + + +COCOANUT PUDDING. No. 3. + +A cup of grated cocoanut put into the recipes of Cracker Pudding and +Bread Pudding, makes good cocoanut pudding. + + +CHERRY PUDDING, BOILED OR STEAMED. + +Two eggs well beaten, one cupful of sweet milk, sifted flour enough to +make a _stiff_ 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. + +Cranberries, currants, peaches, cherries, or any tart fruit is nice +used with this recipe. Serve with sweet sauce. + + +CHERRY PUDDING. No. 2. + +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. + + +ENGLISH PLUM PUDDING. (The Genuine.) + +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 +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 _salted_, 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. + +It is best to prepare the ingredients the day before and cover +closely. + + +CHRISTMAS PLUM PUDDING. (By Measure.) + +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. + + +BAKED PLUM PUDDING. + +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 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. + + +PLUM PUDDING, WITHOUT EGGS. + +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. + + +CABINET PUDDING. + +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. + +_Manhattan Beach Hotel._ + + +BAKED CRANBERRY PUDDING. + +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. + + +ORANGE PUDDING. No. 1. + +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. + +_Maria Parloa._ + + +ORANGE PUDDING. No. 2. + +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. + + +BAKED LEMON PUDDING. (Queen of Puddings.) + +_Ingredients._--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 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. + + +LEMON PUDDING. + +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. + + +BOILED LEMON PUDDING. + +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. + + +LEMON PUDDING, COLD. + +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 used in +place of lemons. This also may be turned while _hot_ 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. + + +ROYAL SAGO PUDDING. + +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. + +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. + +This pudding, made with tapioca, is equally as good. Serve with any +sweet sauce. + + +SAGO APPLE PUDDING. + +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. + + +PLAIN SAGO PUDDING. + +Make the same as TAPIOCA PUDDING, substituting sago for tapioca. + + +CHOCOLATE PUDDING. No. 1. + +Make cornstarch pudding with a quart of milk, three tablespoonfuls of +cornstarch and three tablespoonfuls of sugar. When done, 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. + + +CHOCOLATE PUDDING. No. 2. + +One quart of sweet milk, three-quarters of a cupful of grated +chocolate; scald the milk and chocolate together; when _cool_, 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. + + +CHOCOLATE PUDDING. No. 3. + +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. + + +CHOCOLATE PUDDING. No. 4. + +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. + + +TAPIOCA PUDDING. + +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. + + +STRAWBERRY TAPIOCA. + +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. + +A similar dish may be made, using peaches, either fresh or canned. + + +RASPBERRY PUDDING. + +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. + + +PEAR, PEACH AND APPLE PUDDING. + +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 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 _quick_ oven. Apples or peaches may +be substituted. + +Serve cold with sweetened cream. + + +FIG PUDDINGS. + +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. + + +FRUIT PUDDING, CORN MEAL. + +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. + + +APPLE CORN MEAL PUDDING. + +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. + + +RHUBARB OR PIE-PLANT PUDDING. + +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. + + +FRUIT PUDDINGS. + +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. + +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. + +A thin cover of the paste may be rolled round and put over the +pudding. + +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. + + +SNOW PUDDING. + +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. + + +DELMONICO PUDDING. + +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. + +This is a very delicate and delicious pudding. + + +SAUCER PUDDINGS. + +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. + + +NANTUCKET PUDDING. + +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. + + +TOAST PUDDING. + +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. + + +PLAIN RICE PUDDING. + +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 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. + +If you have cold cooked rice, first soak it in the milk and proceed as +above. + + +RICE PUDDING. (Fine.) + +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. + +_Astor House, New York City._ + + +RICE MERINGUE. + +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. + + +RICE LEMON PUDDING. + +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. + + +RICE PUDDING WITHOUT EGGS. + +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 cinnamon, 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. + + +FRUIT RICE PUDDING. + +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. + + +BOILED RICE PUDDING. No. 1. + +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. + + +BOILED RICE PUDDING. No. 2. + +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. + + +RICE SNOW-BALLS. + +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. + + +PRUNE PUDDING. + +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. + + +BLACKBERRY OR WHORTLEBERRY PUDDING. + +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. + + +BAKED HUCKLEBERRY PUDDING. + +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. + + +FRUIT PUDDING. + +This pudding is made without cooking and is nice prepared the day +before using. + +Stew currants or any small fruits, either fresh or dried, sweeten with +sugar to taste and pour hot over _thin_ 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. + +This pudding is very fine made with Boston crackers split open and +placed in layers with stewed peaches. + + +BOILED CURRANT PUDDING. + +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. + + +TRANSPARENT PUDDING. + +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 _hard_; butter a deep dish, line with puff paste and +bake half an hour. Then make a meringue for the top and brown. Serve +cold. + + +SWEET-POTATO PUDDING. + +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. + + +PINEAPPLE PUDDING. + +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 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. + + +ORANGE ROLEY POLEY. + +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. + + +ROLEY POLEY PUDDING. (Apple.) + +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. + + +FRUIT PUFF PUDDING. + +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. + + +SPONGE CAKE PUDDING. No. 1. + +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 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. + + +SPONGE CAKE PUDDING. No. 2. + +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. + + +GRAHAM PUDDING. + +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. + + +BANANA PUDDING. + +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. + +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. + + +DRIED PEACH PUDDING. + +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. + + +SUET PUDDING, PLAIN. + +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. + + +SUET PLUM PUDDING. + +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. + + +PEACH COBBLER. + +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:-- + +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. + + +HOMINY PUDDING. + +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. + + +BAKED BERRY ROLLS. + +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. + + +GREEN CORN PUDDING. + +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. + + +GENEVA WAFERS. + +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. + +[Illustration: STIRRING THE CRANBERRY SAUCE.] + + +MINUTE PUDDING. No. 1. + +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 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 _fine_ +with it. This pudding is much improved by adding canned berries or +fresh ones just before taking from the stove. + + +MINUTE PUDDING. No. 2. + +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, _viz_: Rich milk or cream sweetened +to taste and flavored with grated nutmeg. + + +SUNDERLAND PUDDING. + +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. + + +JELLY PUDDINGS. + +Two cupfuls of _very_ 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. Close the slit by pinching the edges with your fingers. Eat +warm with sweetened cream. + + +QUICK PUDDING. + +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. + + +READY PUDDING. + +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. + + +A ROYAL DESSERT. + +Cut a stale cake into slices an inch and a half in thickness; pour +over them a little good sweet cream; then fry _lightly_ 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. + +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. + + +HUCKLEBERRIES WITH CRACKERS AND CREAM. + +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. + +[Illustration] + + + + +SAUCES FOR PUDDINGS. + + +BRANDY SAUCE, COLD. + +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. + + +BRANDY OR WINE SAUCE. No. 1. + +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. + + +BRANDY OR WINE SAUCE. No. 2. + +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. + + +RICH WINE SAUCE. + +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. + + +SAUCE FOR PLUM PUDDING. (Superior.) + +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. + + +LIQUID BRANDY SAUCE. + +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. + + +GRANDMOTHERS SAUCE. + +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. + + +SUGAR SAUCE. + +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. + + +LEMON SAUCE. + +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. + + +LEMON CREAM SAUCE, HOT. + +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. + + +ORANGE CREAM SAUCE, HOT. + +This is made as LEMON CREAM SAUCE, substituting orange for lemon. + +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. + + +COLD LEMON SAUCE. + +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. + + +COLD ORANGE SAUCE. + +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. + + +COLD CREAM SAUCE. + +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. + + +CREAM SAUCE, WARM. + +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. + + +CARAMEL SAUCE. + +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 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. + + +A GOOD PLAIN SAUCE. + +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. + + +OLD STYLE SAUCE. + +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. + + +PLAIN COLD, HARD SAUCE. + +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. + + +CUSTARD SAUCE. + +One cupful of sugar, two beaten eggs, one pint of milk, flavoring to +taste, brandy or wine, if preferred. + +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. + + +MILK SAUCE. + +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. + + +MILK OR CREAM SAUCE. + +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. + + +FRUIT SAUCE. + +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. + + +JELLY SAUCE. + +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. + + +COMMON SWEET SAUCE. + +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. + + +SYRUP FOR FRUIT SAUCE. + +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. + +Most excellent to put into pudding sauces. + + +ROSE BRANDY. (For Cakes and Puddings.) + +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. + +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. + + +LEMON BRANDY. (For Cakes and Puddings.) + +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. + +In the same way keep for use the kernels of peach and plum stones, +pounding them slightly before you put them into the brandy. + +[Illustration] + + + + +PRESERVES, JELLIES, ETC. + + +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. + +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. + +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. + +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. + +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 +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. + +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. + +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. + +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. + + +PRESERVED CHERRIES. + +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. + + +PRESERVED CRANBERRIES. + +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 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. + + +PRESERVED STRAWBERRIES. + +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 _hot_ jars nearly full; boil the juice a few +minutes longer and fill up the jars; seal them _hot_. Keep in a cool, +dry place. + + +TO PRESERVE BERRIES WHOLE. (Excellent.) + +Buy the fruit when not _too ripe_, pick over immediately, wash if +absolutely necessary and put in glass jars, filling each one about +two-thirds full. + +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 _cold_ 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. + + +PRESERVED EGG PLUMS. + +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. + + +PRESERVED PEACHES. + +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. + +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. + + +PRESERVED GREEN TOMATOES. + +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. + + +PRESERVED APPLES. (Whole.) + +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. When all +the minutiae of these directions are attended to, the fruit will remain +unbroken and present a beautiful and inviting appearance. + + +PRESERVED QUINCES. + +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. + + +PRESERVED PEARS. + +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. + +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. + + +PINEAPPLE PRESERVES. + +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 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. + +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. + +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. + + +TO PRESERVE WATERMELON RIND AND CITRON. + +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 +_without_ 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. + +Citrons may be preserved in the same manner, first paring off the +outer skin and cutting them into quarters. Also green limes. + + +TO PRESERVE AND DRY GREENGAGES. + +To every pound of sugar allow one pound of fruit, one quarter pint of +water. + +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. + + +PRESERVED PUMPKINS. + +To each pound of pumpkin allow one pound of roughly pounded loaf +sugar, one gill of lemon juice. + +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. + +_A Southern Recipe._ + + +PRESERVING FRUIT. (New Mode.) + +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. + +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 +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. + +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. + + +TO PRESERVE FRUIT WITHOUT 'SUGAR. + +Cherries, strawberries, sliced pineapple, plums, apricots, +gooseberries, etc., may be preserved in the following manner--to be +used the same as fresh fruit. + +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. + + +NEW METHOD OF PRESERVING FRUIT. + +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 +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. + + +FRUIT JELLIES. + +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 _very_ 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. + + +CURRANT JELLY. + +Currants for jelly should be perfectly ripe and gathered the _first_ +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 it congeals in the spoon when held in the air. Pour it into hot +jelly glasses and seal when cool. + +Wild frost grape jelly is nice made after this recipe. + + +CURRANT JELLY. (New Method.) + +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. + + +QUINCE JELLY. + +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. + + +RASPBERRY JELLY. + +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, +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. + + +APPLE JELLY. + +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. + +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. + + +GRAPE JELLY. + +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. + + +FLORIDA ORANGE JELLY. + +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 +dissolved, then add the syrup, strain the jelly, and cool it in molds +wet in cold water. + + +CRAB-APPLE JELLY. + +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. + + +PEACH JELLY. + +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. + + +ORANGE SYRUP. + +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. + +Lemon syrup is made in the same way, except that you scald the lemons +and squeeze out the juice, allowing rather more sugar. + + +ORANGE MARMALADE. + +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 _very_ 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 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. + + +LEMON MARMALADE + +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. + + +RAISINS. (A French Marmalade.) + +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. + + +STRAWBERRY JAM. + +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. + + +GOOSEBERRY JAM. + +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. + + +BRANDIED PEACHES OR PEARS. + +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. + + +RASPBERRY JAM. + +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. + +Blackberry or strawberry jam is made the same way, leaving out the +currant juice. + + +A NEW WAY OF KEEPING FRUIT. + +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. + + +MACEDOINES. + +Suspend in the centre of the jelly mold a bunch of grapes, cherries, +berries, or currants on their stems, sections of oranges, pineapples, +or 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. + +[Illustration] + + + + +CANNED FRUITS + +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. + +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. + +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. + +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. + + +CANNED PEACHES. + +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. + +Fruit must be of fine flavor and _ripe_, though not _soft_, to make +nice canned fruit. + +Peaches should be thrown into cold water as they are peeled, to +prevent a yellowish crust. + + +CANNED GRAPES. + +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. + + +CANNED STRAWBERRIES. + +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. + + +TO CAN QUINCES. + +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. + + +CANNED PINEAPPLE. + +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. + + +CANNED FRUIT JUICES. + +Canned fruit juices are an excellent substitute for brandy or wine in +all puddings and sauces, etc. + +It is a good plan to can the pure juices of fruit in the summer time, +putting it by for this purpose. + +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 _hot_. Will keep a long time, the same +as canned fruit. + + +CANNED TOMATOES. + +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 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. + + +TO CAN CORN. + +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 _boil_ +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. + + +TO CAN PEAS. + +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. + +String beans are cut as for cooking and canned in the same manner. No +seasoning of salt, pepper or sugar should be added. + +_Mary Currier Parsons._ + + +CANNED PLUMS. + +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. + + +CANNED MINCE MEAT. + +Mince meat for pies can be preserved for years if canned the same as +fruit while _hot_, 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. + + +CANNED BOILED CIDER. + +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 _sweet_ +cider, shortly after it is made, and before fermentation takes place. +Place five quarts of _sweet_ 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. + + +CANNED PUMPKIN. + +Pumpkins or squash canned are far more convenient for ready use than +those dried in the old-fashioned way. + +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 +fill them with the hot pumpkin or squash, seal tight; place in a +dark, cool closet. + + +PEACH BUTTER. + +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. + + +PEACHES DRIED WITH SUGAR. + +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. + +[Illustration] + + + + +COLORING FOR FRUIT, ETC. + + +RED OR PINK COLORING. + +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. + +Strawberry or cranberry juice makes a fine coloring for frosting, +sweet puddings and confectionery. + + +DEEP RED COLORING. + +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. + + +YELLOW COLORING. + +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. + +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. + + +GREEN COLORING. + +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 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. + + +SUGAR GRAINS. + +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. + + +SUGAR GRAINS, COLORED. + +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. + + +CARAMEL OR BURNT SUGAR. + +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. + +For coloring soups, sauces or gravies. + + +TO CLARIFY JELLY. + +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. + + + + +CONFECTIONERY + + +In the making of confections the best _granulated_ or _loaf_ 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. + +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 +_moderately_ 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. + +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. + +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. + +Havana is the cheapest grade of white sugar and a shade or two lighter +than the brown. + +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. + +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. + +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. + +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 _cold_ water, it will crack and break when +biting it. + +The hands should be buttered when handling it, or it will stick to +them. + +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. + +For common crack candies, the sugar can be kept from graining by +adding a teaspoonful of vinegar or cream of tartar. + +Colorings for candies should be harmless, and those used for fruit and +confectionery, on page 444, will be most suitable. + +Essences and extracts should be bought at the druggist's, not the poor +kind usually sold at the grocer's. + + +FRENCH CREAM CANDY. + +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 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. + +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 _too +much_, or has been _stirred_. 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. + +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. + + +FRUIT CREAMS. + +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. + + +WALNUT CREAMS. + +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. + +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. + + +CHOCOLATE CREAMS. + +Use "French Cream," and form it into small cone-shaped balls with the +fingers. Lay them upon paper to harden until all are formed. 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 +_must_ be kept _hot_. + +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. + + +COCOANUT CREAMS. + +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. + + +VARIEGATED CREAMS. + +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. + + +RASPBERRY CREAMS. + +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. Now dip these little balls into the sugar cream, giving +them two coats. Lay aside to harden. + +Remember to _keep stirring_ the melted cream, or if not it will _turn +back to clear syrup_. + + +NUT CREAMS. + +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. + + +MAPLE SUGAR CREAMS. + +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. + + +STICK CANDY. + +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.) + + +CHOCOLATE CARAMELS. + +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, _almost_ 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. + + +GRILLED ALMONDS. + +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 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. + +These are grilled almonds. You will find them delicious, as they are +to alternate at dinner with the salted almonds now so fashionable. + + +PEPPERMINT DROPS. + +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. + + +CURRANT DROPS. + +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. + + +LEMON DROPS. + +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. + + +NUT MOLASSES CANDY. + +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. + + +SUGAR NUT CANDY. + +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. + + +COCOANUT CANDY. + +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. + + +BUTTER-SCOTCH. + +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 _without stirring_ +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. + + +EVERTON TAFFY, OR BUTTER-SCOTCH. + +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. + + +MAPLE WALNUTS. + +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 +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. + + +POP-CORN CANDY. No. 1. + +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. + + +POP-CORN CANDY. No. 2. + +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. + + +POP-CORN BALLS. + +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. + +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. + + +HOARHOUND CANDY. + +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 +flat, well-greased tins and mark into sticks or small squares with a +knife as soon as cool enough to retain its shape. + + +JUJUBE PASTE. + +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. + + +CANDIED ORANGES. + +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. + + +FIG CANDY. + +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." + + +CANDY ROLEY POLEY. + +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. + + +MOLASSES CANDY. + +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. + +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. + + +STRAWBERRY CONSERVE. + +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. + + +PEACH CONSERVE. + +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. + + +PEACH LEATHER. + +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 +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. + + +COCOANUT CARAMELS. + +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. + + +DRIED PRESERVES. + +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. + + +CANDIES WITHOUT COOKING. + +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 XXX +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. + + +FRENCH VANILLA CREAM. + +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. + + +CHOCOLATE CREAM DROPS. + +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. + + +FRUIT AND NUT CREAMS. + +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. + + +ORANGE DROPS. + +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. + +The same process for lemon drops, using lemons in place of orange. +Color a faint yellow. + + +COCOANUT CREAMS. + +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. + +With this uncooked cream, all the recipes given for the cooked "French +Cream," may be used: English walnut creams, variegated creams, etc. + + + + +COFFEE, TEA, BEVERAGES. + + +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. + +Water left in the tea-kettle over night _must never be used for +preparing the breakfast coffee_; 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. + + +THE HEALING PROPERTIES OF TEA AND COFFEE. + +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. + + +COFFEE. + +One full coffeecupful of ground coffee, stirred with one egg and part +of the shell, adding a half cupful of _cold_ water. Put it into the +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 _hot_. 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. + + +VIENNA COFFEE. + +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. + + +FILTERED OR DRIP COFFEE. + +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. + +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. + +Patented coffeepots on this principle can be purchased at most +house-furnishing stores. + + +ICED COFFEE. + +Make more coffee than usual at breakfast time and stronger. When cold +put on ice. Serve with cracked ice in each tumbler. + + +SUBSTITUTE FOR CREAM IN COFFEE. + +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. + +Many drop a tiny piece of sweet butter into their cup of hot coffee as +a substitute for cream. + + +TO MAKE TEA. + +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 _boiling_ +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 +_hot_ 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. + +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. + +A Chinese being interviewed for the _Cook_ 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 +cyclopaedia aright, is tannate of fibrin, or leather. People who put +milk in tea are therefore drinking boots and shoes in mild disguise. + + +ICED TEA. + +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. + + +CHOCOLATE. + +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. + +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. + + +COCOA. + +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. + + +BUTTERMILK AS A DRINK. + +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 _Canada Lancet_, +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 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. + +_Medical journal._ + + +CURRANT WINE. No. 1. + +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. + + +CURRANT WINE. No. 2. + +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. + +_Long Island Recipe._ + + +BLACKBERRY WINE. No. 1. + +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. + +_Orange County Recipe._ + + +BLACKBERRY WINE NO. 2 + +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. + + +GRAPE WINE. + +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. + + +FLORIDA ORANGE WINE. + +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 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. + +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. + + +METHELIN, OR HONEY WINE. + +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. + +_Another Mead._--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. + +_Sack Mead_ is made by adding a handful of hops and sufficient brandy +to the comb liquor. + + +BLACK CURRANT WINE. + +Four quarts of whisky, four quarts of black currants, four pounds of +brown or white sugar, one tablespoonful of cloves, one tablespoonful +of cinnamon. + +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. + + +RAISIN WINE. + +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 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. + + +CHERRY BOUNCE. + +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. + + +BLACKBERRY CORDIAL. + +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. + + +HOP BEER. + +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. + + +GINGER BEER. + +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 the best +yeast. After it has fermented, which will be in about twenty-four +hours, bottle for use. + + +SPRUCE BEER. + +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. + + +ROMAN PUNCH. No. 1. + +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. + + +ROMAN PUNCH. No. 2. + +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 _coup de milieu_. + + +DELICIOUS JUNKET. + +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. + + +RASPBERRY SHRUB. + +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. + + +SASSAFRAS MEAD. + +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. + +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. + + +CREAM SODA WITHOUT THE FOUNTAIN. + +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. + + +WINE WHEY. + +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. + + +LEMON SYRUP. + +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 +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. + + +FOR A SUMMER DRAUGHT. + +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. + + +NOYEAU CORDIAL. + +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. + + +EGG NOG. + +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. + + +EGG FLIP, OR MULLED ALE. + +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. + + +MILK PUNCH. + +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. + + +FINE MILK PUNCH. + +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. + + +TO MAKE HOT PUNCH. + +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. + +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.) + + +LEMONADE. + +Three lemons to a pint of water makes strong lemonade; sweeten to your +taste. + + +STRAWBERRY WATER. + +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. + +This makes a nice, cool drink on a warm day and easily to be made in +strawberry season. + +STRAWBERRY AND RASPBERRY SYRUP. + +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 deg. +Fahrenheit, and strained or filtered previous to dissolving the +sugar, will keep for an indefinite time, canned hot in glass jars. + +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. + + +KOUMISS. + +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. + + +PINEAPPLE VINEGAR. + +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. + +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. + +RASPBERRY VINEGAR. No. 1. + +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. + + +RASPBERRY VINEGAR. NO. 2. + +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. + + +HOME-MADE TABLE VINEGAR. + +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. + + +VERY STRONG TABLE VINEGAR. + +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. + + +PINEAPPLE-ADE. + +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. + + +SEIDLITZ POWDERS. + +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 +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. + + +INEXPENSIVE DRINK. + +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. + +[Illustration] + + + + +THE VARIETIES OF SEASONABLE FOOD TO BE OBTAINED IN OUR MARKETS DURING +THE YEAR. + + +JANUARY. + +MEATS.--Beef, mutton, pork, lamb. + +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. + +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. + +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. + + +FEBRUARY. + +MEATS.--Beef, mutton, pork, lamb, antelope. + +POULTRY AND GAME.--Partridges, hares, rabbits, snipes, capons, +pheasants, fowls, pullets, geese, ducks, turkeys, wild ducks, swan, +and pigeons. + +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. + +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. + + +MARCH. + +MEATS.--Beef, veal, mutton, lamb, pork. + +POULTRY AND GAME.--Chickens, turkeys, ducks, rabbits, snipes, wild +pigeons, capons. + +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. + +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. + + +APRIL. + +MEATS.--Beef, veal, pork, mutton, lamb. + +POULTRY AND GAME.--Chickens, fowls, green geese, young ducks, capons, +golden plover, squabs, wild ducks. + +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. + +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. + + +MAY. + +MEATS.--Beef, veal, mutton, lamb, pork. + +POULTRY AND GAME.--Fowls, pigeons, spring chickens, young ducks, +chickens, green geese, young turkeys. + +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. + +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. + + +JUNE. + +MEATS.--Beef, veal, mutton, lamb. + +POULTRY AND GAME.--Chickens, geese, ducks, young turkeys, plovers, +Pigeons. + +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. + +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. + + +JULY. + +MEATS.--Beef, veal, mutton, lamb, pork. + +POULTRY AND GAME.--Fowls, chickens, pigeons, plovers, young geese, +turkey-plouts, squabs, doe-birds,-tame rabbits. + +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. + +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. + + +AUGUST. + +MEATS.--Beef, veal, mutton, lamb, pork. + +POULTRY AND GAME.--Venison, young ducks, green geese, snipe, plover, +turkeys, guinea-fowls, squabs, wild pigeons, woodcock, fowls. + +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. + +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. + + +SEPTEMBER. + +MEAT.--Beef, veal, mutton, lamb, pork, venison. + +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. + +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. + +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. + + +OCTOBER. + +MEATS.--Beef, veal, mutton, lamb, pork, venison, antelope. + +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. + +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. + +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. + + +NOVEMBER. + +MEATS.--Beef, veal, mutton, pork, venison, antelope. + +POULTRY AND GAME.--Rabbits, hares, pheasants, woodcock, partridges, +quails, snipe, grouse, wild ducks, wild geese, fowls, turkeys, +pigeons. + +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. + +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. + + +DECEMBER. + +MEATS.--Beef, veal, mutton, pork, venison. + +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. + +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. + +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. + +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. + +[Illustration] + + + + +MENUS + +BREAKFAST, LUNCH AND DINNER FOR THE HOLIDAYS + +And for a Week in Each Month In the Year. + + * * * * * + +JANUARY. + + +NEW YEAR'S DAY. + +BREAKFAST. + +Baked Apples 515. +Hominy 274. +Boiled White Fish 59. +Ham Omelet 233. +Potatoes a la Creme 193. +Parker House Rolls 253. +Crullers 317. +Toast 276. +Coffee 458. + +SUPPER. + +Cold Roast Turkey 82. +Boston Oyster Pie 76. +Celery Salad 174. +Baked Sweet Potatoes 198. +Rusks 256. +Fruit Cake 290. +Sliced Oranges. +Tea 460. + +DINNER. + +Oysters on Half Shell. +Julienne Soup 33. +Baked Pickerel 51. +Roast Turkey 82, Oyster Stuffing 83. +Mashed Potatoes 192. +Boiled Onions 198. +Baked Winter Squash 212. +Cranberry Sauce 163. +Chicken Pie 89. +Plain Celery 175. +Lobster Salad 171. +Olives. +Spiced Currants 189. +English Plum Pudding 396, Wine Sauce 417. +Mince Pie 338. +Orange-water Ice 380. +Fancy Cakes 310. +Cheese. +Fruits. +Nuts. +Raisins. +Confectionery. +Coffee 458. + + +SUNDAY. + +BREAKFAST. + +Oranges. +Oatmeal, with Cream 274. +Broiled Mutton Chops 139. +Tomato Sauce 159. +Favorite Warmed Potatoes 195. +Eggs on Toast 279. +Graham Gems 259. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Potted Ham 152. +Cheese Cream Toast 223. +Celery Salad 174. +Cold Raised Biscuit 251. +Gooseberry Jam 435. +Citron Cake 295. +Tea 460. + +DINNER. + +Oysters on Half Shell. +Mock Turtle Soup 39. +Boiled Halibut 57, Sauce Maitre d'Hotel 160. +Roast Haunch of Venison 104, Currant Jelly 431. +Potato Croquettes No. 1 196. +Creamed Parsnips 204. +Celery. +Pickled White Cabbage 182. +Chicken Patties 88. +Baked Lemon Pudding 399. +Jelly Kisses 372. +Raisins. +Nuts. +Fruit. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Baked Apples 515. +Boiled Rice 275. +Pork Cutlets 147. +Waffles 260, with Maple Syrup. +Potato Fillets 196. +Toast 276. +Coffee 458. + +LUNCHEON. + +Cold Roast Venison 104. +Broiled Oysters 73. +Potato Salad 175. +Rye Drop-cakes 261. +Canned Peaches 439. +Tea 460. + +DINNER. + +Macaroni Soup 40. +Boiled Leg of Mutton 137, Caper Sauce 158. +Potatoes a la Delmonico 197. +Steamed Cabbage 201. +Cheese Fondu 222. +Cucumber Pickles 180. +Boston Cream Pie 331. +Sliced Oranges. +Crackers. +Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Raspberry Jam 436. +Hominy 274. +Saratoga Chips 193. +Porterhouse Steak 110. +French Griddle-cakes 265. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Scrambled Mutton 141. +Welsh Rarebit 224. +Olives. +Hominy Croquettes 274. +Currant Jelly 431. +Molasses Cup Cake 308. +Chocolate 461. + +DINNER. + +Oyster Soup 46. +Roast Loin of Pork 145. +Apple Sauce 162. +Boiled Sweet Potatoes 198. +Scalloped Onions 199. +Stewed Carrots 213. +Pickled Green Peppers 183. +Royal Sago Pudding 401. +Sweet Sauce 421. +Crullers 317. +Fruit. +Cheese. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Old-fashioned Apple Sauce 162. +Fried Mush 273. +Pork Tenderloins 147. +Fried Sweet Potatoes 198. +Parker House Rolls 253. +Omelet 230. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Cold Roast Pork 145. +Stewed Codfish 64. +Green Tomato Pickles 181. +Rusks 256. +Strawberry Jam 435. +Tea 460. + +DINNER. + +Beef Soup 31. +Roast Fillet of Veal 127. +Tomato Sauce 159. +Browned Potatoes 192. +Macaroni a la Creme 217. +Parsnip Fritters 203. +Piccalili 186. +Lemon Pie 328. +Cocoanut Tarts 341. +Cheese. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Stewed Peaches. +Corn Meal Mush 273. +Stewed Beef Kidney 124. +Egg Muffins 257. +Crisp Potatoes 195. +Ham Toast 279. +Coffee 458. + +LUNCHEON. + +Veal Croquettes 129. +Sardines. +Cold Slaw 173. +Cheese Toast 277. +Canned Plums 442. +Soft Ginger Cake 306. +Cocoa 461. + +DINNER. + +Chicken Cream Soup 34. +Boiled Corned Beef 118. +Boiled Potatoes 192. +Boiled Turnips 214. +Boiled Cabbage 200. +Beets Boiled 210. +Charlotte Russe 361. +Preserved Strawberries 425. +Fruit Jumbles 315. +Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Orange Marmalade 434. +Oat Flakes 275. +Codfish Balls 63. +Baked Eggs on Toast 279. +Lyonnaise Potatoes 196. +Sally Lunn 255. +Raised Doughnuts 317. +Coffee 458. + +LUNCHEON. + +Cold Corned Beef 118. +Vegetable Hash 212. +Deviled Lobster 69. +Graham Bread 243. +Peach Butter 443. +Golden Spice Cake 303. +Tea 460. + +DINNER. + +Celery Soup 43. +Baked Halibut 58. +Hollandaise Sauce 161. +Browned Potatoes 192. +Scalloped Oysters 76. +Stewed Tomatoes 204. +Fried Salsify 209. +Suet Plum Pudding 413. +Brandy Sauce 417. +Sponge Drops 312. +Fruit. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Apple Sauce 162. +Cracked Wheat 275. +Beef Hash 123. +Fried Raw Potatoes 194. +Buckwheat Cakes with Maple Syrup 265-266. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Scalloped Fish 64. +Head Cheese 154. +Celery 175. +Grafton Milk Biscuits 254. +Grape Jelly 433. +Cream Cake 300. +Chocolate 461. + +DINNER. + +Tomato Soup 38. +Fricassee Chicken 87. +Mashed Potatoes 192. +Ladies' Cabbage 201. +Boiled Rice 202. +Cold Slaw 173. +Apple Pie 326. +Mock Ice 354. +Cookies 315. +Cheese. +Coffee 458. + + + +FEBRUARY. + +WASHINGTON'S BIRTHDAY. + +BREAKFAST. + +Oranges. +Oatmeal with Cream 274. +Country Sausage 153. +Baked Omelet 234. +Lyonnaise Potatoes 196. +Clam Fritters 78. +Egg muffins 257. +Wheat Bread 240. +Coffee 458. + +DINNER + +Oysters on Half Shell. +Mock Turtle Soup 39. +Baked White Fish 56. +Bechamel Sauce 160. +Boiled Turkey 84. +Oyster Sauce 157. +Boiled Sweet +Potatoes 198. +Steamed Potatoes 194. +Stewed Tomatoes 204. +Scalloped Onions 199. +Salmi of Game 103. +Olives. Chicken Salad 171. +Washington Poe 365. +Bavarian Cream 349. +Variegated Jelly 374. +Marble Cake 297. +Candied Fruits. +Raisins and Nuts. +Coffee 458. + +SUPPER + +Cold Boiled Turkey 84. +Potato Croquettes 196. +Lobster Salad 171. +Soda Biscuit 251. +English Pound Cake 294. +Pineapple Preserves 427. +Tea 460. + + +SUNDAY + +BREAKFAST + +Old-fashioned Apple Sauce 162. +Graham Mush 273. +Broiled Ham 152. +Potato Croquettes 196. +Fried Eggs 228. +Virginia Corn Bread 247. +German Doughnuts 318. +Wheat Bread 240. +Coffee 458. + +DINNER + +Ox-tail Soup 34 +Baked White Fish (Bordeaux Sauce) 56. +Braised Ducks +with Turnips 97. +Mashed Potatoes 192. +Stewed Tomatoes 204. +Timbale of Macaroni 217. +Celery Salad 174. +Fried Sweetbreads 135. +Sago Apple Pudding 401. +Lemon Jelly 373. +Fruit. +Almond Macaroons 372. +Coffee 458. + +SUPPER + +Boston Oyster Pie 76. +Cold Boiled Tongue 124. +Sliced Cucumber Pickle 180. +Orange Short-cake 270. +Ginger Snaps 309. +Tea 460. + + +MONDAY. + +BREAKFAST. + +Stewed Apricots. Steamed Oatmeal 276. +Fried Chicken 90. +Potato Puffs 193. Flannel Cakes 262. +Milk Toast 277. Coffee 458. + +LUNCHEON. + +Warmed-up Duck 98. +Sliced Bologna Sausage 152. Celery 175. +Potato Biscuit 254. Canned Grapes 439. +Chocolate 461. + +DINNER. + +Vermicelli Soup 42. +Stewed Brisket of Beef 120. +Scalloped Potatoes 194. +Stewed Parsnips 203. +French Cabbage 201. +Mixed Pickles 187. +Cranberry Pie 335. +Spanish Cream 349. +Fruit. Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Sliced Oranges. Hominy 274. +Hamburger Steak 123. Grilled Pork 149. +Saratoga Chips 193. Tennessee Muffins 258. +Puff Ball Doughnuts 319. +Wheat Bread 240. Coffee 458. + +LUNCHEON. + +Cold Sliced Beef 120. Potato Puffs 193. +Tomato Catsup 176. Light Biscuit 252. +Jelly Fritters 369. Tea 460. + +DINNER. + +Scotch Mutton Broth 32. +Baked Ham 151. +Potato Snow 194. +Scalloped Tomatoes 204. +Veal Croquettes 129. Stewed Beets 210. +Sunderland Pudding 415. +Custard Sauce 420. +Lemon Cookies 316. +Fruit. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Fried Apples 147. +Corn Meal Mush 273. Fried Pork Chops 148. +Newport Waffles 260. Favorite Warmed Potatoes 195. +Brown Bread 244. Coffee 458. + +LUNCHEON. + +Sliced Ham 151. Scalloped Oysters 76. +Fried Sweet Potatoes 198. Sweet Pickle 188. +Lemon Toast 367. Tea 460. + +DINNER. + +Mullagatawny Soup 38. +Boned Leg of Mutton, Roasted 136. +Boiled Potatoes 192. +Stewed Onions 199. Mashed Turnips 214. +Hot Slaw 173. +Tapioca Blanc Mange 358, with Raspberry Jam 415. +Neapolitaines 313. +Fruit. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Bananas. Samp 275. +Broiled Veal Cutlets 129. Tomato Sauce 159. +Fried Potatoes 194. French Rolls 253. +Wonders 318. Wheat Bread 240. Coffee 458. + +LUNCHEON. + +Hashed Mutton on Toast 138. +Potato Croquettes 196. Pickled Oysters 185. +Preserved Cherries 424. Feather Cake 300. +Chocolate 461. + +DINNER. + +Tapioca Cream Soup 41. +Curry Chicken with Rice 93. +Steamed Sweet Potatoes 198. +Stewed Salsify 209. +Boiled Squash 212. Pickled Onions 184. +Delicate Indian Pudding 395. +Orange Jelly 377. +Crackers. +Cheese. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Oranges. +Oatmeal with Cream 274. +Boiled Salt Mackerel 60. +Veal Hash on Toast 280. +Fried Sweet Potatoes 198. +Corn Meal Griddle-cakes 263. +Coffee 458. + +LUNCHEON. + +Lobster Croquettes 69. +French Stew 119. +Cold Slaw 173. +Rusks 256. +Sweet Omelet 368. +Tea 460. + +DINNER. + +Lobster Soup 46. +Boiled Cod with Oyster Sauce 65. +Potato Puffs 193. +Fried Cabbage 201. +Muttonettes 140. +Olives. +Cocoanut Pudding 395. +Banana Cream 352. +Cup Cakes 311. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Apple Jelly 433. +Boiled Rice 275. +Fried Pickled Pigs' Feet 151. +Baked Potatoes 197. +Fish Omelet 233. +English Crumpets 272. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Dried Beef with Cream 121. +Cheese Fondu 222. +Potato Salad 174. +Grafton Milk Biscuits 254. +Corn Meal Puffs 395. +Lemon Sauce 418. +Cocoa 461. + +DINNER. + +Turtle Bean Soup 37. +Beef a la Mode 113. +Baked Potatoes 197. +Sourcrout 202. +Macaroni a la Italienne 216. +Chowchow 183. +Chocolate Custard Pie 328. +Little Plum Cakes 313. +Fruit. +Coffee 458. + + + * * * * * + + +MARCH. + + +SUNDAY. + +BREAKFAST. + +Sliced Oranges. +Oat Flakes 275. +Porterhouse Steak 110. +Lyonnaise Potatoes 196. +Oyster Omelet 233. +Raised Biscuit 251. +Sour Milk Griddle-cakes 263. +Coffee 458. + +SUPPER. + +Calf's Head Cheese 132. +Lobster Patties 70. +Potato Salad 174. +Warm Soda Biscuits 251. +Honey. +Lemon Cookies 316. +Tea 460. + +DINNER. + +Swiss White Soup 42. +Boiled Fresh Mackerel 61, Egg Sauce 156. +Roast Beef 109. +Yorkshire Pudding 110. +Browned Potatoes 192. +Spinach with Eggs 212. +Boiled Parsnips 203. +Scalloped Cheese 212. +Chicken Croquettes 90. +Tapioca Cream Custard 352. +Rhubarb Pie 333. +Sponge Drops 312. +Cheese. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Baked Apples 515. +Hominy 274. +Fried Ham and Eggs 150. +Crisp Potatoes 195. +Plain Muffins 258. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Roast Beef 109. +Fish Fritters 65. +Baked Potatoes 197. +Indian Loaf Cake 248. +Plum Preserves 425. +Chocolate 461. + +DINNER. + +Split Pea Soup 35. +Braised Veal 132. +Steamed Potatoes 194. +Cabbage with Cream 200. +Stewed Beets 210. +Mixed Pickles 187. +Superior Bread Pudding 389. +Plain Sauce 420. +Orange Tarts 340. +Fruit. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Bananas. +Fried Mush 273. +Fried Veal Chops 128. +Hasty Cooked Potatoes 195. +Egg Biscuit 252. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Oyster Stew 72. +Spiced Beef Relish 119. +Hominy Croquettes 274. +Rusks 256. +Canned Peaches 439. +Tea 460. + +DINNER. + +Consomme Soup 33. +Roast Chicken 86. +Mashed Potatoes 192. +Stewed Carrots 213. +Tomato Toast 278. +Spiced Currants 189. +Almond Pudding 390. +Lemon Trifle 356. +Angel Cake 302. +Fruit. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Lemon Marmalade 435. +Cracked Wheat 275. +Country Sausages 153. +Potato Puffs 193. +Bread Griddle-cakes 264. +Cream Toast 277. +Coffee 458. + +LUNCHEON. + +Chicken Patties 88. +Baked Omelet 234. +Potato Croquettes 196. +East India Pickle 187. +Beaten Biscuit 254. +Apple Pudding 403. +Tea 460. + +DINNER. + +Vegetable Soup 42. +Baked Calf's Head 132. +Boiled Potatoes 192. +Stewed Onions 199. +Macaroni and Tomato Sauce 218. +Cold Slaw 173. +Apple Custard Pie 326. +Wine Jelly 373. +Cocoanut Cookies 316. +Cheese. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Stewed Prunes. +Steamed Oatmeal 276. +Pork Cutlets 147. +Baked Potatoes 197. +Scrambled Eggs 327. +Corn Meal Fritters 266. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Fricasseed Tripe 126. +Hashed Beef on Toast 280. +Chicken Salad 171. +Cream Toast 277. +Crullers 318. +Grape Jelly 433. +Chocolate 461. + +DINNER. + +Oyster Soup 46. +Spiced Beef 112. +Potato Croquettes 196. +Spinach with Eggs 212. +Scalloped Tomatoes 204. +Olives. +Plain Charlotte Russe 362. +Jam Tarts 343. +Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Peach Jelly 434. +Boiled Rice 275. +Fried Pan Fish 51. +Veal Hash on Toast 280. +Saratoga Chips 193. +Feather Griddle-cakes 262. +Coffee 458. + + +LUNCHEON. + +Cold Spiced Beef 112. +Stewed Codfish 64. +Fried Potatoes 194. +Brown Bread. +Apple Fritters 267. +Tea 460. + + +DINNER. + +Tomato Soup No. 2 38. +Boiled White Fish 59. +Maitre d'Hotel Sauce 160. +Potato Snow 194. +Fried Parsnips 203. +Boiled Cabbage 200, and Ham 151. +Cucumber Pickle 180. +Cracker Pudding 393. +Fruit Sauce 421. +Lemon Jelly 373. +Delicate Cake 295. +Fruit. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Cider Apple Sauce 162. +Hominy 276. +Calf's Liver and Bacon 134. +Potatoes a la Creme 193. +Egg muffins 257. +Brown Bread 244. +Coffee 458. + + +LUNCHEON. + +Ham Omelet 233. +Pan Oysters 74. +Rice Croquettes 274. +Cream Short-cake 269. +Strawberry Preserves 425. +Chocolate 461. + + +DINNER. + +Philadelphia Pepper Pot 37. +Baked Mutton Cutlets 140. +Roast Sweet Potatoes 198. +Mashed Turnips 214. +Stewed Celery 209. +Lobster Salad 171. +Apple Dumplings 384. +Sweet Sauce 421. +Baked Custard 345. +Raisins. Nuts. +Coffee 458. + + * * * * * + +APRIL. + + +SUNDAY. + +BREAKFAST. + +Stewed Apples 370. +Oatmeal with Cream 274. +Veal Cutlets Broiled 129. +Shirred eggs 227. +Warmed Potatoes 195. +French Rolls 253. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Cold Roast Chicken 86. +Mayonnaise Fish 62. +Welsh Rarebit 224. +Baking Powder Biscuit 251. +Layer Cake 304, with Banana Filling 289. +Chocolate 461. + +DINNER. + +Cream of Spinach Soup 34. +Broiled Shad 55, Sauce Tartare 156. +Leg of Mutton a la Venison 132. +Steamed Potatoes 194. +Creamed Parsnips 204. +Oyster Patties 75. +Currant Jelly 431. +Lettuce Salad 174. +Delmonico Pudding 406 +Pineapple Sherbet 380. +Rolled Jelly Cake 304. +Fruit. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Sliced Oranges. +Hominy 276. +Broiled Halibut 58. +Omelet of Herbs 231. +Saratoga Chips 193. +Raised Muffins 257. +Brown Bread 238. +Coffee 458. + +LUNCHEON. + +Mutton Pudding 141. +Oyster Roast 74. +Lettuce with Cream Dressing 170. +French Rolls 253. +Cup Custard 345. +Tea 460. + +DINNER. + +Mock Turtle Soup 39. +Tenderloin of Beef 113. +Boiled Potatoes 192. +Steamed Cabbage 201. +Stewed Onions 199. +Radishes. +Snow Pudding 410. +Peach Meringue Pie 327. +Crisp Cookies 316. +Fruit. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Stewed Prunes. +Oat Flakes 275. +Frizzled Beef 118. +Grilled Salt Pork 149. +Potato Puffs 193. +Sally Lunn 255. +Toast 276. +Coffee 458. + +LUNCHEON. + +Roast Beef Pie with Potato Crust 116. +Fried Tripe 125. +Hominy Croquettes 274. +Olives. +Light Biscuit 252. +Jelly Puddings 415. +Chocolate 461. + +DINNER. + +Celery Soup 43. +French Stew 119. +Potato Puffs 193. +Mashed Turnips 214. +Brain Cutlets 133. +Pickled Cabbage 182. +Golden Cream Cake 300. +Orange Cocoanut Salad 368. +Nuts. +Raisins. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Baked Apples 515. +Boiled Rice 275. +Mutton Chops Fried 139. +Lyonnaise Potatoes 196. +Parker House Rolls 253. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Chicken Omelet 233. +Fried Eels 56. +Radishes 175. +Steamed Brown Bread 245. +Sponge Cake 293. +Quince Preserves 427. +Tea 461. + +DINNER. + +Mullagatawny Soup 38. +Boiled Fillet of Veal 127. +Boiled Sweet Potatoes 198. +Stewed Tomatoes 204. +Baked Sweetbreads 135. +Chowchow 183. +Mock Cream Pie 331. +Lemon Jelly 373. +Almond Jumbles 315. +Fruit. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Oranges. +Cracked Wheat 275. +Dried Beef with Cream 121. +Veal Collops 128. +Baked Potatoes 197. +Grafton Milk Biscuits 254. +Dipped Toast 276. +Coffee 458. + +LUNCHEON. + +Pressed Beef 119. +Stewed Kidneys 124. +Baked Potatoes 197. +Pickled Peppers 183. +Fried Dinner Rolls 271. +Canned Peaches 439. +Cocoa 461. + +DINNER. + +Beef Soup 31. +Chicken a la Terrapin 95. +Browned Potatoes 192. +Fried Parsnips 203. +Macaroni and Cheese 217. +Lettuce 176, with French Dressing 170. +Banana Pudding 412. +Jam Tarts 343. +Nuts. +Raisins. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Bananas. +Steamed Oatmeal 276. +Stewed Codfish 64. +Bread Omelet 234. +Boiled Potatoes 192. +Hot Cross Buns 255. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Rissoles of Chicken 88. +Potted Fish 62, Nun's Toast 277. +Potato Biscuit 254. +Lemon Cake 295. +Peach Jelly 434. +Tea 460. + +DINNER. + +Vermicelli Soup 42. +Baked Shad with Dressing 55. +Scalloped Potatoes 194. +Spinach with Eggs 212. +Veal Croquettes 129. +Olives. +Fig Pudding 404. +Chocolate Eclairs 308. +Fruit. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Stewed Apricots. +Samp 275. +Broiled Ham 151. +Fried Eggs 228. +Sweet Potatoes Fried 198. +Newport Waffles 260. +Flannel Cakes 262. +Coffee 458. + +LUNCHEON. + +Veal Stew 131. +Scalloped Cheese 222. +Potato Croquettes 196. +Radishes 175. +Boston Brown Bread 244. +Ginger Snaps 309. +Canned Grapes 439. +Chocolate 461. + +DINNER. + +Onion Soup 41. +Pot Roast 112. +Mashed Potatoes 192. +Boiled Onions 198. +Lobster Patties 70. +Lettuce 176, with Mayonnaise 169. +Pineapple Charlotte Russe 364. +Lady Fingers 312. +Nuts. +Raisins. +Coffee 458. + + + * * * * * + +MAY. + + +SUNDAY. + +BREAKFAST. + +Sliced Pineapple. +Oat Flakes 275. +Fried Chicken 90. +Mushroom Omelet 233. +Saratoga Chips 193. +Sally Lunn 255. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Veal Loaf Sliced 131. +Scalloped Clams 79. +Ham Salad 172. +Rusks 256. +Preserved Pears 427. +Almond Cake 303. +Tea 460. + +DINNER. + +Cream of Asparagus Soup 36. +Boiled Bass 55. +Sauce Tartare 156. +Roast Lamb 142, with Mint Sauce 160. +Boiled New Potatoes 192. +Green Peas 211. +Rice Croquettes 274. +Lobster Salad 171. +Cabinet Pudding 398. +Custard Ice-cream 377. +Jelly Kisses 371. +Fruit. +Coffee 458. + + +MONDAY. + + +BREAKFAST. + +Oranges. Boiled Rice 275. +Broiled Lamb Chops 139. Lyonnaise Potatoes 196. +Egg Muffins 257. Milk Toast 277. +Coffee 458. + + +LUNCHEON. + +Cold Roast Lamb 142. Chicken Turnovers 95. +Lettuce 176, with Mayonnaise 169. +French Bread 246. Layer Cake with Fig Filling 289. +Chocolate 461. + + +DINNER. + +Macaroni Soup 40. +Beefsteak Pie 117. +Mashed Potatoes 192. +String Beans 208. +Ladies' Cabbage 201. +Horse-radish 176. +Rhubarb Pie 333. +Rice Meringue 407. +Nuts. Cheese. Raisins. +Coffee 458. + + + +TUESDAY. + + +BREAKFAST. + +Stewed Rhubarb. Oatmeal with Cream 274. +Broiled Shad 55. Scrambled Eggs 227. +Browned Potatoes 192. Brown Bread 244. +Parker House Rolls 253. Coffee 458. + +LUNCHEON. + +Hamburger Steak 123. +Potato Croquettes 196. Bean Salad 175. +Sour Milk Biscuits 251. Election Cake 300. +Peach Butter 443. Tea 460. + + +DINNER. + +Swiss White Soup 42. +Roast Loin of Veal 126. +New Potatoes a la Creme 193. +Baked Onions 199. +Cheese Fondu 222. +Spinach with Egg 212. +Transparent Pudding 410. +Cold Cream Sauce 399. +Cookies 315. Fruit. +Coffee 458. + + +WEDNESDAY. + + +BREAKFAST. + +Stewed Peaches. Fried Mush 273. +Frogs' Legs Fried 80, Tomato Sauce 159. +New Boiled Potatoes 192. +French Rolls 253. Wheat Bread 240. Coffee 458. + + +LUNCHEON. + +Veal Pie 130. Broiled Ham 152. +String Beans 208. Corn Bread 247. +Pineapple Fritters 267. Chocolate 461. + + +DINNER. + +Julienne Soup 33. +Boiled Beef Tongue 124. +Potato Snow 194. +Boiled Turnips 214. +Macaroni a la Italienne 216. +Lettuce Salad 174. +Chocolate Pudding 401, Whipped Cream 349. +Nuts. Raisins. +Coffee 458. + + + +THURSDAY. + + +BREAKFAST. + +Sliced Pineapple. +Hominy 276. Tripe Lyonnaise 126. Plain Omelet 230. +New Potatoes a la Creme 193. +Plain Crumpets 272. Wheat Griddle-cakes 262. +Coffee 458. + + +LUNCHEON. + +Cold Tongue 125. Beefsteak 110. Walnut Catsup 177. +Light Biscuit 252. Cheap Cream Cake 306. +Preserved Apples 426. Tea 460. + + +DINNER. + +Split Pea Soup 35. +Chicken Pot-pie 94. +Boiled Potatoes 192. +Stewed Tomatoes 204. +Fried Sweetbreads 135. +Bean Salad 175. +Burnt Almond Charlotte 364. +Orange Jelly 374. +Cornstarch Cakes 312. Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Oranges. +Steamed Oatmeal 276. +Fresh Salmon Fried 52. +Boiled Eggs 226. +Warmed Potatoes 193. +Cream Waffles 260. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Lamb Stew 143. +Asparagus Omelet 232. +Lettuce Salad 174. +German Bread 234. +Canned Peaches 439. +Molasses Cup Cakes 308. +Chocolate 461. + +DINNER. + +Irish Potato Soup 43. +Steamed Halibut 57. +Egg Sauce 156. +Steamed Sweet Potatoes 198. +Green Peas 211. +Veal Olives 129. +Dandelion Greens 213. +Cold Lemon Pudding 400. +Jelly Fritters 369. +Fruit. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Stewed Rhubarb. +Cracked Wheat 275. +Baked Mutton Chops with Potatoes 140. +Eggs aux Fines Herbes 228. +Graham Gems 259. +Dipped Toast 277. +Coffee 458. + +LUNCHEON. + +Fried Spring Chicken 90. +Clam Fritters 78. +Sliced Tomatoes. +Wheat Drop Cakes 262. +Coffee Cake 299. +Crab Apple Jelly 434. +Chocolate 461. + +DINNER. + +Ox-tail Soup 34. +Spiced Beef 112. +Boiled New Potatoes 192. +String Beans 208. +Spinach with Eggs 212. +Radishes 175. +Pineapple Pie 334. +Dessert Puffs 366. +Fruit. +Coffee 458. + + + * * * * * + + +JUNE. + + +SUNDAY. + +BREAKFAST. + +Strawberries and Cream. +Hominy 276. +Fried Brook Trout 58. +Poached Eggs 228. +Potatoes a la Creme 193. +Corn Meal Muffins 258. +Mushrooms on Toast 278. +Coffee 458. + + +SUPPER. + +Scalloped Crabs 61. +Cold Pressed Lamb 143. +Sliced Tomatoes with Mayonnaise 169. +Buns 255. +Angel Cake 302. +Raspberries. +Tea 460. + +DINNER. + +Green Pea Soup 36. +Boiled Salmon 52, Bechamel Sauce 160. +Stewed Whole Spring Chicken 87. +Steamed New Potatoes 194. +Beet Greens 213. +Summer Squash 211. +Raw Cucumbers 175. +Sweetbread Croquettes 135. +Chocolate Blanc Mange 359. +Strawberry Ice-cream 378. +Queen's Cake 302. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Stewed Apricots. +Graham Mush 273. +Fried Chicken a la Italienne 90. +Steamed Potatoes 194. +Continental Hotel Waffles 260. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Pickled Salmon 53. +Scalloped Chicken 92. +Hominy Croquettes 274. +Sliced Cucumbers. +Strawberry Short-cake 270, with Cream. +Chocolate 461. + +DINNER. + +Beef Soup 31, with Noodles 43. +Veal Pie 130. +New Potatoes 192. +Cucumbers a la Creme 206. +Asparagus 210, White Sauce 156. +Lettuce 176, French Dressing 176. +Green Currant Pie 332. +Boiled Custard 346. +Brunswick Jelly Cakes 313. +Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Raspberries and Cream. +Oat Flakes 275. +Soft Shell Crabs Fried 71. +Ham Omelet 233. +Warmed Potatoes 195. +Pop-overs 262. +Toast 276. +Coffee 458. + +LUNCHEON. + +French Stew 262. +Cold Sliced Tongue 125. +Bean Salad 175. +Milk Biscuits 254. +Cold Custard Pie 331. +Iced Tea 461. + +DINNER. + +White Mushroom Soup 31. +Roast Beef 109. +Potatoes a la Creme 193. +Fried Cauliflower 200. +Spinach with Eggs 212. +Sliced Tomatoes, Mayonnaise 169. +Strawberry Short-cake 270, with Whipped Cream 349. +Wafers 310. +Cheese. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Cherries. +Cracked Wheat 275. +Broiled Lamb Chops 139, Tomato Sauce 159. +Saratoga Chips 193. +Raised Muffins 257. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Roast Beef Pie 117. +Fried Potatoes with Eggs 197. +Crab Salad 173. +Soda Biscuit 251. +Pineapple Fritters 267. +Tea 460. + +DINNER. + +Veal Soup 32, with Croutons 45. +Boiled Chicken 83, Caper Sauce 158. +Steamed New Potatoes 194. +Asparagus on Toast 210. +String Beans 208. +Young Onions. +Green Gooseberry Tart 341. +Golden Cream 350. +Cocoanut Macaroons 372. +Cheese. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Strawberries and Cream. +Oatmeal with Cream 274. +Chicken Omelet 233. +Corned Beef Hash 123. +Potato Fillets 196. +Grafton Milk Biscuits 254. +Cream Toast 277. +Coffee 458. + +LUNCHEON. + +Smothered Beefsteak 114. +Potato Croquettes 196. +Lettuce with Mayonnaise 169. +Cream Short-cake 269. +Cherry Pudding 396. +Chocolate 461. + +DINNER. + +Clam Soup, French Style 47. +Broiled Fore-quarter of Lamb 143, Tomato Sauce 159. +Potatoes a la Delmonico 197. +String Beans 208. +Cauliflower 200. +Tomato Salad 174. +Strawberry Bavarian Cream 350. +Sliced Pineapple. +Pound Cake 294. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Sliced Tomatoes. +Boiled Rice 275. +Broiled Spanish Mackerel 60. +Scalloped Eggs 226. +Lyonnaise Potatoes 196. +French Rolls 253. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Clam Chowder 79. +Cold Pressed Beef 119. +Mixed Summer Salad 170. +Buns 255. +Fancy Cakes 310. +Currants. +Tea 460. + +DINNER. + +Cream of Asparagus 36. +Baked Blue Fish 56, Tomato Sauce 159. +New Potatoes and Cream 193. +Summer Squash 211. +Muttonettes 140. +Sliced Cucumbers 175. +Charlotte Russe 362. +Strawberries and Cream. +Pastry Ramakins 223. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Stewed Green Currants. +Steamed Oatmeal 276. +Porterhouse Steak Broiled with Water-cress 110. +New Boiled Potatoes 192. +Rusks 256. +American Toast 277. +Coffee 458. + +LUNCHEON. + +Fricassee Chicken 87. +Rice Croquettes 274. +Dressed Cucumbers 175. +French Bread 246. +Cup Cakes 311. +Strawberries and Cream. +Iced Tea 460. + +DINNER. + +Tomato Soup 38. +Roast Loin of Mutton 136. +Scalloped New Potatoes 194. +Cauliflower 200. +Beet Greens 213. +Radishes 175. +Cherry Pie 332. +Mock Ice 354. +Variegated Cakes 311. +Cheese. +Coffee 458. + + + * * * * * + + +JULY. + + +FOURTH OF JULY. + +BREAKFAST. + +Red Raspberries and Cream. +Fried Chicken 90. +Scrambled Tomatoes 206. +Warmed Potatoes 195. +Tennessee Muffins 258. +Toast 276. +Coffee 458. + +SUPPER. + +Cold Sliced Lamb 140. +Crab Pie 71. +Water-cress Salad 176. +Cheese Toast 277. +Graham Bread 243. +Sponge Cake 292. +Blackberries. +Tea 460. + +DINNER. + +Clam Soup 47. +Boiled Cod 65, with Lobster Sauce 157. +Roast Lamb 142. +Mint Sauce 160. +New Potatoes Boiled 192. +Green Peas 211. +Spinach with Eggs 212. +Cucumbers Sliced 175. +Chicken Patties 88. +Naple Biscuits 362. +Vanilla Ice-cream 376. +Chocolate Macaroons 373. +Strawberries. +Coffee 458. + + +SUNDAY. + +BREAKFAST. + +Fresh Cherries. +Hominy 274. +Broiled Chicken 89. +Poached Eggs 227. +Saratoga Chips 193. +New England Corn Cake 246. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Spiced Beef Tongue 125. +Lobster Patties 70. +Sliced Tomatoes with Mayonnaise 169. +Crumpets 272. +White Fruit Cake 291. +Blackberries. +Tea 460. + +DINNER. + +Cream of Spinach Soup 34. +Boiled Blue Fish 56, Sauce Maitre d'Hotel 160. +Roast Lamb 136, Tomato Sauce 159. +New Potatoes with Cream 193. +Green Corn 206. +Cauliflower 200. +White Sauce 156. +Crab Sated 173. +Salmon Croquettes 66. +Cottage Pudding 395. +Chocolate Ice-cream 377. +Raspberries. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Stewed Pears 370. +Oatmeal with Cream 274. +Veal Chops Fried 128. +Plain Omelet 230. +Warmed Potatoes 195. +Raised Muffins 257. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Cold Roast Lamb 142. +Corn Pudding 207. +Potato Salad 175. +French Bread 246. +Currant Fritters 266. +Cocoa 461. + +DINNER. + +Julienne Soup 33. +Beef a la Mode 113. +Boiled Potatoes 192. +Green Peas 211. +Stuffed Baked Tomatoes 204. +Lettuce Salad 177. +Blackberry Pudding 409. +Floating Islands 358. +Sponge Cake 292. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Raspberries. +Cracked Wheat 275. +Beefsteak Broiled 110. +Cream Toast 277. +Lyonnaise Potatoes 196. +Light Biscuit 252. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Sliced Beef 112. +Cheese Souffle 222. +Tomato Salad 174. +Graham Bread 243. +Green Gooseberry Tart 341. +Tea 460. + +DINNER. + +Vermicelli Soup 42. +Chicken Stewed, with Biscuit 95. +Steamed Potatoes 194. +Stewed Corn 207. +Lobster Croquettes 69. +Cucumbers Sliced 175. +Ripe Currant Pie 332. +Snow Cream 353. +Ribbon Cake 302. +Cheese. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Blackberries. +Steamed Oatmeal 276. +Fresh Salmon Fried 52. +Beef Hash 123. +Potato Fillets 196. +Tennessee Muffins 258. +Dipped Toast 276. +Coffee 458. + +LUNCHEON. + +Beefsteak Pie 117. +Chicken Turnovers 95. +Lettuce with Mayonnaise 169. +Buns 255. +Layer Cake 304. +Banana Filling 289. +Chocolate 461. + +DINNER. + +Spring Vegetable Soup 42. +Scalloped Mutton and Tomatoes 142. +Boiled Potatoes 192. +Spinach with Eggs 212. +Clam Fritters 73. +Young Onions. +Cornstarch Pudding 392. +Raspberries with Cream. +Silver Cake 296. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Red Raspberries. +Graham Mush with Maple Syrup 273. +Broiled Lamb Chops 139. +Fried Tomatoes 205. +Potatoes a la Creme 193. +Raised Biscuit 251. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Sliced Veal Loaf 131. +Brain Cutlets 133. +Fried Potatoes 194. +Dressed Cucumbers 175. +French Bread 246. +Cherry Pie 332. +Tea 460. + +DINNER. + +Gumbo Soup 41. +Roast Beef Pie with Potato Crust 116. +Potatoes a la Delmonico 197. +Cauliflower 200. +Stewed Green Peas 211. +Lettuce 176, with Mayonnaise 169. +Cherry Roley Poley 411. +Syllabub 355. +Boston Cream Cakes 307. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Fresh Currants. +Boiled Rice 275. +Perch Fried 51. +Scrambled Eggs 227. +Baked Potatoes 197. +Parker House Rolls 253. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Broiled Chicken on Toast 93. +Green Corn Fritters 269. +Stewed Tomatoes 204. +Blackberries. +Berry Tea Cake 261. +Cocoa 461. + +DINNER. + +Clam Chowder 79. +Salmon 52, and Caper Sauce 158. +New Potatoes Scalloped 194. +Summer Squash 211. +Chicken Turnovers 95. +New Beets Boiled 210. +Rice Pudding 407. +Raspberry Sherbet 380. +Philadelphia Jumbles 314. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Stewed Gooseberries. +Corn Meal Mush 273. +Broiled Ham 152. +Vegetable Omelet 231. +Newport Breakfast Cakes 271. +Crisp Potatoes 195. +Brown Bread 238. +Coffee 458. + +LUNCHEON. + +Fricassee Salmon 53. +Beefsteak 110. +Bean Salad 175. +Corn Bread 247. +Transparent Pudding 410. +Iced Tea 460. + +DINNER. + + +Green Pea Soup 43. +French Stew 119. +New Potatoes with Cream 193. +Mock Oysters 77. +Scalloped Clams 79. +Tomato Salad 174. +Custard Pie 331. +Sponge Drops 312. +Red Raspberries and Cream. +Coffee 458. + + * * * * * + + +AUGUST. + + +SUNDAY. + +BREAKFAST. + +Peaches and Cream. +Boiled Rice 275. +Broiled Spanish Mackerel 60. +Eggs aux Fines Herbes 228. +Warmed Potatoes 195. +Rusks 256. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Cold Boiled Chicken 87. +Pickled Salmon 53. +Potato Salad 175. +French Rolls 253. +Raspberries. +White Mountain Cake 301. +Tea 460. + +DINNER. + +Consomme Soup 33. +Baked Pickerel 51. +Egg Sauce 156. +Stewed Ducks 97. +Potatoes a la Delmonico 197. +Cabbage with Cream 200. +Lobster Salad 171. +Stuffed Baked Tomatoes 204. +Lamb Sweetbreads 142. +Custard Pudding 391. +Frozen Peaches 379. +Fruit Jumbles 314. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Stewed Plums. +Steamed Oatmeal 276. +Mutton Cutlets 140. +Tomato Toast 278. +Potato Fillets 196. +Egg Muffins 257. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Veal Pot-pie 130. +Vegetable Omelet 231. +Lettuce with French Dressing 170. +German Bread 247. +Peach Fritters 267. +Chocolate 461. + +DINNER. + +Tomato Soup 38. +Roast Beef's Heart 124. +Boiled New Potatoes 192. +Cauliflower 200. +String Beans 208. +Cucumbers Sliced 175. +Damson Pie 334. +Peach Trifle 357. +Sponge Cake 292. +Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Blackberries. +Hominy 276. +Frizzled Beef 118. +Boiled Eggs 226. +Saratoga Chips 193. +Breakfast Puffs 272. +Dipped Toast 276. +Coffee 458. + +LUNCHEON. + +Sliced Beef Heart 124. +Fried Tripe 125. +Stuffed Baked Tomatoes 204. +Pear Pickle 189. +Buns 255. +Plum Cobbler 413. +Tea 460. + +DINNER. + +Scotch Mutton Broth 32. +Broiled Fore-quarter of Lamb 143. +New Potatoes and Cream 193. +Green Peas 211. +Lettuce 174, French Dressing 170. +Corn Pudding 207. +Apricot Meringue Pie 332. +Lemon Jelly 373. +Cookies 315. +Fruit. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Fresh Pears. +Cracked Wheat 276. +Brain Cutlets 133. +Meat Omelet 231. +Lyonnaise Potatoes 196. +Huckleberry Griddle-cakes 265. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Broiled Salmon 52. +Sliced Pressed Lamb 143. +Tomatoes with Mayonnaise 169. +French Bread 246. +Sponge Cake 292. +Blackberries and Cream. +Iced Tea 460. + +DINNER. + +Cream of Spinach Soup 34. +Fried Chicken a la Italienne 90, Tomato Sauce 159. +Boiled Sweet Potatoes 198. +Stuffed Egg Plant 208. +Green Corn Boiled 206. +Young Onions. +Rice Pudding 408. +Peaches and Cream. +Walnut Cake 305. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Musk Melon. +Oatmeal with Cream 274. +Calf's Liver and Bacon 134. +Broiled Tomatoes 205. +Crisp Potatoes 195. +New England Corn Cake 246. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Steamed Chicken 87. +Green Corn Fritters 269. +Fried Sweet Potatoes 198. +Dressed Cucumbers 175. +Light Biscuit 252. +Peaches and Cream. +Chocolate 461. + +DINNER. + +Green Pea Soup 36. +Stewed Brisket of Beef 120. +New Potatoes Boiled 192. +Lima Beans 209. +Fried Egg Plant 208. +Lettuce Salad 174. +Huckleberry Pudding 409, Rich Wine Sauce 417. +Cream Tarts 343. +Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Whole Peaches. +Corn Meal Mush 273. +Fried Blue Fish 51. +Dried Beef, with Cream 121. +Sweet Potatoes Fried 198. +Raised Muffins 257. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Beef Croquettes 121. +Scalloped Lobster 69. +Mixed Summer Salad 170. +German Bread 247. +Huckleberry Short-cake 271. +Tea 460. + +DINNER. + +Corn Soup 35. +Baked Salmon Trout 59, Bechamel Sauce 160. +Potato Croquettes 196. +Spinach with Eggs 212. +Hashed Mutton 138. +Tomatoes with Mayonnaise 169. +Grape Pie 334. +Peach Cream 353. +Wafers 310. +Cheese. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Fresh Greengages. +Oat Flakes 275. +Broiled Chicken 93. +Cream Toast 277. +Boiled Potatoes 192. +Graham Gems 259. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Broiled Ham 152. +Tomato Omelet 232. +Dressed Cucumbers 175. +French Bread 246. +Cold Fruit Pudding 392. +Chocolate 461. + +DINNER. + +Chicken Cream Soup 34. +Irish Stew 141. +Steamed Potatoes 194. +Green Peas 211. +Boiled Corn 206. +Crab Salad 173. +Huckleberry Pie 333. +Peaches and Cream. +Cup Cakes 311. +Cheese. +Coffee 458. + + * * * * * + + +SEPTEMBER. + + +SUNDAY. + +BREAKFAST. + +Musk Melon. +Corn Meal Mush 273. +Fried Smelts 58. +Veal Hash on Toast 280. +Potatoes a la Creme 193. +Graham Gems 259. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Potted Ham 152. +Small Oyster Pies 78. +Rice Omelet 232. +Cold Slaw 173. +French Bread 246. +Cream Cake 300. +Sliced Peaches. +Tea 460. + +DINNER. + +Beef Soup 31, with Croutons 45. +Boiled Fresh Mackerel 61, Hollandaise Sauce 161. +Roast Partridges 101. +Mashed Potatoes 192. +Stewed Corn 207. +Stuffed Egg Plant 208. +Tomato Salad 174. +Lobster Croquettes 69. +Peach Meringue Pie 327. +Tutti Frutti Ice-cream 378. +Rochester Jelly Cake 303. +Cheese. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Peaches and Cream. +Graham Mush with Maple Syrup 273. +Broiled Lamb Chops 139. +Fried Tomatoes 205. +Baked Potatoes 197. +Raised Muffins 257. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Salmi of Game 103. +Cold Beef Tongue 124. +Potato Croquettes 196. +Watermelon Pickle 188. +Egg Biscuit 252. +Layer Cake 304, with Peach Cream Filling 288. +Chocolate 461. + +DINNER. + +Vegetable Soup 42. +Tenderloin of Beef 113. +Potato Puffs 193. +Lima Beans 208. +Fried Tomatoes 205. +Mixed Summer Salad 170. +Peach Pudding 403, with Whipped Cream 349. +Cocoanut Tarts 341. +Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Huckleberries. +Steamed Oatmeal 276. +Veal Collops 128. +Ham Toast 279. +Potato Fillets 196. +Newport Breakfast Cakes 271. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Roast Warmed 122. +Cheese Fondu 222. +Fish Salad 172. +Potato Biscuit 254. +Peach Cobbler 413. +Tea 460. + +DINNER. + +Vermicelli Soup 42. +Baked Mutton Cutlets 140. +Boiled Potatoes 192. +Baked Beets 210. +Corn Pudding 207. +Horse-radish 176. +Plum Pie 334. +Floating Islands 358. +Lemon Cake 295. +Cheese. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Sliced Tomatoes. +Oat Flakes 275. +Beef Hash 123. +Boiled Eggs 226. +Sweet Potatoes Baked 198. +Parker House Rolls 253. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Fried Smelts 58. +Ham Toast 279. +Potato Salad 175. +French Bread 246. +Huckleberry Cake 308. +Chocolate 461. + +DINNER. + +Split Pea Soup 35. +Roast Tame Duck 96. +Browned Potatoes 192. +String Beans 208. +Baked Tomatoes 205. +Lettuce 176, with Mayonnaise 169. +Boiled Lemon Pudding 400. +Peach Meringue 354. +Feather Cake 300. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Whole Pears. +Hominy 276. +Hamburger Steak 123. +Bread Omelet 234. +Saratoga Chips 193. +Light Biscuit 252. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Duck Pie 98. +Grilled Bacon 149. +Tomato Salad 174. +Graham Bread 243. +Cold Berry Pudding 388. +Tea 460. + +DINNER. + +Corn Soup 35. +Steamed Leg of Mutton 138. +Potatoes a la Delmonico 197. +Fried Corn 207. +Stewed Salsify 209. +Currant Jelly 431. +Grape Pie 334. +Tapioca Cream Custard 352. +Watermelon. +Cheese. +Coffee 458. + + +FRIDAY + +BREAKFAST. + +Musk Melon. +Oatmeal with Cream 274. +Broiled Spanish Maceral 60. +Scalloped Eggs 226. +Warmed Potatoes 195. +Tennesee Muffins 258. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Hashed Mutton 138. +Oatmeal with Cream 274. +Cold Greens 213. +Corn Bread 247. +Boston Cream Cakes 258. +Grape Jelly 433. +Chocolate 461. + +DINNER. + +Clam Soup 47. +Fresh Salmon, Fried 52. +Tomato Sauce 159. +Mashed Potatoes 192. +Cauliflower 200. +White Sauce 156. +Beefsteak Rolls 115. +Cucumbers Sliced 175. +Country Plum Charlotte 364. +German Custard 347. +Jumbles 314. +Fruit. +Coffee 458. + +SATURDAY + +BREAKFAST. + +Fresh Apricots +Cracked Wheat 275. +Stewed Kidneys 124. +Grilled Salt Pork 149. +Lyonaise Potatoes 196. +Sally Lunn 255. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Breaded Chicken 92. +Potato Croquettes 273. +Tomatoes with Mayonnaise 169. +Twist Bread 246. +Sponge Drops 312. +Hukleberries and Cream +Tea 460. + +DINNER. + +Gumbo Soup 41. +Roast Lopin of Veal 126. +Browned Potatoes 192. +Succotash 208. +Mashed Squash 212. +Bean Salad 175. +Baked Custard 345. +Peaches and Cream. +Almond Cake 303. +Coffee 458. + + * * * * * + + + +OCTOBER. + + +SUNDAY. + +BREAKFAST. + +Grapes. +Oatmeal with Cream 274. +Broiled Veal Cutlets 129. +Minced Egg 229. +Crisp Potatoes 195. +Buckwheat Cakes 266. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Oyster Stew 72. +Cold Pork and Beans 149. +Cold Slaw 173. +Boston Brown Bread 244. +Peach Meringue Pie 327. +Tea 460. + +DINNER. + +Ox-tail Soup 34. +Broiled Halibut 38. +Sauce Tartare 136. +Roast Beef 109. +Brown Sauce 161. +Steamed Potatoes 194. +Caulilower 200. +Boiled Onions 198. +Chicken Salad 171. +Scalloped Tomatoes 204. +French Cocoanut Pudding 395. +Grape Trifle 357. +Fancy Cakes 310. +Fruit +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Stewed Quinces. +Lamb 136. +Blue Fish Fried 56. +Milk Toast 277. +Hasty Cooked Potatoes 195. +Pop-overs 262. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Roast Beef 109. +Onion Omelet 234. +Fried Potatoes 194. +French Bread 246. +Peach Fritters 267. +Chocolate 461. + +DINNER. + +Julienne Soup 33. +Roast Pheasants 101. +Cabbage with Cream 200. +Boiled Potatoes 192. +Mashed Turnips 214. +Tomato Salad 174. +Apple Custard Pie 326. +Baked Quinces 371. +Chocolate Eclairs 308. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Baked Pears 370. +Cracked Wheat 375. +Calf's Liver and Bacon 134. +Fried Eggs 228. +Lyonnaise Potatoes 196. +Dry Toast 276. +New England Corn Cake 246. +Coffee 458. + +LUNCHEON. + +Cold Roast Pheasant 101. +Potato Croquettes 196. +Lobster Salad 171. +Graham Bread 243. +Country Plum Charlotte 364. +Tea 460. + +DINNER. + +Game Soup 32. +Braised Leg of Mutton 137. +Mashed Potatoes 192. +Scalloped Oysters 76. +Boiled Sweet Potatoes 198. +Cold Slaw 173. +Peach Cobbler 413. +French Custard 346. +Layer Jelly Cake 289. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Grapes. +Steamed Oatmeal 276. +Beefsteak Broiled 110. +Tomato Omelet 232. +Warmed Potatoes 195. +English Crumpets 272. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Scrambled Mutton 141. +Sardines. +Corn Pudding 207. +French Rolls 253. +Ginger Bread 306. +Sliced Oranges. +Cocoa 461. + +DINNER. + +Mock Turtle Soup 39. +Boiled Fillet of Veal 127. +Potatoes a la Delmonico 197. +Fried Egg Plant 208. +Mashed Squash 212. +Olives. +Saucer Puddings 406. +Apple Snow 356. +Crisp Cookies 316. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Baked Quinces 371. +Boiled Rice 202. +Broiled Grouse 101. +Tripe Lyonnaise 126. +Potatoes a la Creme 184. +Raised Muffins 257. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Veal Croquettes 129. +Cheese Souffle 222. +Potato Salad 175. +Buns 255. +Grape Pie 334. +Tea 460. + +DINNER. + +Swiss White Soup 42. +Pot Roast 112. +Steamed Potatoes 194. +Lima Beans 209. +French Cabbage 201. +Lettuce Salad 174. +Plum Puff Pudding 411. +Blanc Mange 359. +Dominoes 310. +Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Stewed Plums. +Oat Flakes 275. +Eels Fried 56. +Beef Hash 123. +Potato Fillets 196. +Egg Muffins 257. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Oyster-pot Pie 76. +Muttonettes 140. +Fried Egg Plant 208. +French Bread 246. +Stewed Crab Apples. +Silver Cake 296. +Chocolate 461. + +DINNER. + +Onion Soup 41. +Baked Smelts 59. +Potato Snow 194. +Cauliflower 200. +Beef Croquettes 121. +Spiced Plums 189. +Plain Charlotte Russe 362. +Quince Jelly 432. +Nuts. +Raisins. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Whole Pears. +Hominy 276. +Mutton Cutlets 140. +Tomato Sauce 159. +Saratoga Chips 193. +Corn Meal Griddle-cakes 263. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Dried Beef with Cream 121. +Baked Omelet 234. +Tomato Salad 176. +Rusks 256. +Quince Trifle 357. +Tea 460. + +DINNER. + +Veal Soup 32, with Noodles 43. +Chicken Pot-pie 94. +Mashed Potatoes 192. +Fried Salsify 209. +Baked Onions 199. +Ham Salad 172. +Chocolate Pie 328. +Sliced Oranges. +Hickory Nut Cake 305. +Coffee 458. + + * * * * * + + +NOVEMBER. + +THANKSGIVING DAY. + +BREAKFAST. + +Grapes. +Oat Flakes 275. +Broiled Porterhouse Steak 110. +Codfish Balls 63. +Browned Potatoes 192. +Buckwheat Cakes 266, Maple Syrup. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Cold Roast Turkey 82. +Scalloped Oysters 76. +Potato Salad 175. +Cream Short-cake 269. +Eclairs 308. +Preserved Egg Plums 425. +Tea 460. + +DINNER. + +Oysters on Half Shell. +Cream of Chicken Soup 34. +Fried Smelts 58, Sauce Tartare 156. +Roast Turkey 82, Cranberry Sauce 163. +Mashed Potatoes 192. +Baked Squash 212. +Boiled Onions 198. +Parsnip Fritters 203. +Olives. +Chicken Salad 171. +Venison Pastry 105. +Pumpkin Pie 336. +Mince Pie 338. +Charlotte Russe 361. +Almond Ice-cream 380. +Lemon Jelly 373. +Hickory Nut Cake 305. +Cheese. +Fruits. +Coffee 458. + + +SUNDAY. + +BREAKFAST. + +Stewed Crab Apples. +Cracked Wheat 275. +White Fish Fried 51. +Jelly Omelet 234. +Hasty Cooked Potatoes 195. +Tennessee Muffins 258. +Crullers 317. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Pickled Pigs' Feet 151. +Scalloped Potatoes 194. +Chicken Salad 171. +Light Biscuit 252. +Golden Spice Cake 303. +Preserved Cherries 424. +Tea 460. + +DINNER. + +Mullagatawny Soup 38. +Boiled Codfish 63, Oyster Sauce 157. +Roast Wild Duck 98. +Mashed Potatoes 192. +Currant Jelly Sauce 161. +Baked Squash 212. +Boiled Beets 210. +Small Oyster Pies 78. +Baked Plum Pudding 397, Sweet Sauce 421. +Jelly Kisses 371. +Fruit. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Grapes. +Hominy 276. +Fricasseed Tripe with Oysters 126. +Baked Potatoes 197. +Breakfast Puffs 272. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Roast Duck 98. +Welsh Rarebit 224. +Fried Sweet Potatoes 198. +Cold Pickled Beets 210. +French Bread 246. +Cookies 315. +Gooseberry Jam 435. +Cocoa 461. + +DINNER. + +Vermicelli Soup 42. +Leg of Mutton a la Venison 138. +Steamed Potatoes 194. +Ladies' Cabbage 201. +Stewed Onions 199. +Mixed Pickles 187. +Pumpkin Pie 236. +Orange Jelly 374. +Nut Cakes 318. +Cheese. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Stewed Prunes. +Oatmeal with Cream 274. +Snipe on Toast 100. +Scrappel 158. +Potato Puffs 193. +Newport Waffles 260. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Scalloped Mutton and Tomatoes 142. +Hominy Croquettes 274. +Cold Slaw 173. +Beaten Biscuit 254. +Chocolate Custard Pie 328. +Tea 460. + +DINNER. + +Ox-tail Soup 34. +Roast Leg of Pork 145. +Browned Potatoes 197. +Lima Beans 209. +Mashed Turnips 214. +Celery Salad 174. +Apple Corn Meal Pudding 404, Wine Sauce 417. +Lemon Tartlets 339. +Fruit. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Oranges. +Graham Mush 273. +Country Sausages 153. +Boiled Eggs 226. +Saratoga Chips 193. +Buckwheat Cakes 266. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Cold Roast Pork 145. +Lobster Salad 171. +Baked Sweet Potatoes 198. +German Bread 247. +Doughnuts 316. +Apple Sauce 162. +Chocolate 461. + +DINNER. + +Turtle Soup from Beans 37. +Spiced Beef 112. +Mashed Potatoes 192. +Fried Parsnips 203. +Scalloped Onions 199. +Pickled White Cabbage 182. +Cranberry Tart Pie 335. +Blanc Mange 359. +Crackers. +Cheese. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Stewed Apricots. +Oat Flakes 276. +Broiled Veal Cutlets 129. +Fried Oysters 72. +Warmed Potatoes 195. +Cream Waffles 260. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Beef Croquettes 121. +Fish Omelet 233. +Celery Salad 174. +Raised Biscuit 251. +Feather Cake 300. +Canned Peaches 439. +Tea 460. + +DINNER. + +Squirrel Soup 37. +Roast Loin of Mutton 136. +Boiled Potatoes 192. +Mashed Squash 212. +Fried Cabbage 201. +Olives. +Apple Puff Pudding 389, Grandmother's Sauce 418. +Nuts. +Raisins. +Fruit. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Bananas. +Steamed Oatmeal 276. +Striped Bass Fried 51. +Minced Eggs 229. +Lyonnaise Potatoes 196. +Corn Bread 247. +Nut Cakes 318. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Cold Roast Mutton 136. +Halibut on Toast 281. +Potato Salad 175. +French Bread 246. +Grape Jelly Pie 335. +Chocolate 461. + +DINNER. + +Fish Chowder 63. +Baked Pickerel 51. +Steamed Potatoes 194. +Boiled Turnips 214. +Rabbit Pie 103. +Plain Celery. +Apple Custard Pudding 391, Hard Sauce 420. +Savory Biscuits 312. +Fruit. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Baked Sour Apples 515. +Boiled Rice 275. +Porterhouse Steak Broiled 110. +Plain Omelet 230. +Potatoes a la Creme 193. +Wheat Griddle-cakes 266. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Veal Stew 131. +Potato Puffs 193. +Pickled Mangoes 184. +Grafton Milk Biscuits 254. +Chocolate Eclairs 308. +Lemon Sponge 335. +Tea 460. + +DINNER. + +Celery Soup 43. +Boiled Ham 151. +Baked Sweet Potatoes 198. +Lima Beans 209. +Stewed Parsnips 203. +Sourcrout 202. +Oxford Dumplings 385, Sweet Sauce 421. +Cream Tarts 325. +Fruit. +Coffee 458. + + * * * * * + + +DECEMBER. + + +CHRISTMAS DAY. + +BREAKFAST. + +Oranges. +Boiled Rice 275. +Broiled Salt Mackerel 60. +Poached Eggs a la Creme 228. +Potato Fillets 196. +Feather Griddle-cakes 262. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Cold Roast Goose 86. +Oyster Patties 75. +Cold Slaw 173. +Buns 255. +Charlotte Russe 361. +Peach Jelly 434. +Tea 460. + +DINNER. + +Oysters on Half Shell. +Game Soup 32. +Boiled White Fish 59, Sauce Maitre d'Hotel 160. +Roast Goose 86, Apple Sauce 162. +Boiled Potatoes 192. +Mashed Turnips 214. +Creamed Parsnips 204. +Stewed Onions 199. +Boiled Rice 202. +Lobster Salad 171. +Canvas Back Duck 99. +Christmas Plum Pudding 397, Sauce 417. +Vanilla Ice-cream 376. +Mince Pie 338. +Orange Jelly 374. +Delicate Cake 295. +Salted Almonds 366. +Confectionery. +Fruits. +Coffee 458. + + +SUNDAY. + +BREAKFAST. + +Grapes. +Steamed Oatmeal 276. +Pickled Pigs' Feet Fried 151. +Oyster Toast 278. +Potato Puffs 193. +Egg Muffins 257. +Wheat Bread 240. +Coffee 458. + +SUPPER. + +Cold Potted Beef 120. +Panned Oysters 74. +Celery Salad 174. +Saratoga Chips 193. +Rusks 256. +Little Plum Cakes 313. +Quince Jelly 432. +Tea 460. + +DINNER. + +Chicken Cream Soup 34. +Boiled Halibut 57, Sauce Hollandaise 161. +Roast Goose 86, Apple Sauce 162. +Boiled Potatoes 192. +Stewed Celery 209. +Mashed Turnips 214. +Lobster Salad 171. +Scalloped Clams 79. +Mince Pie 338. +Orange Cream 352. +Citron Cake 295. +Cheese. +Coffee 458. + + +MONDAY. + +BREAKFAST. + +Sliced Oranges. +Graham Mush 273. +Codfish Steak 66. +Lyonnaise Potatoes 196. +Hashed Beef on Toast 280. +French Rolls 253. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Roast Goose 86. +Scalloped Cheese 222. +Ham Salad 172. +French Bread 246. +Apple Meringue Pie 327. +Chocolate 461. + +DINNER. + +Onion Soup 41. +Roast Spare Rib 146, Cranberry Sauce 163. +Browned Potatoes 192. +Stewed Carrots 213. +Boiled Onions 198. +Plain Celery. +Boiled Rice Dumplings with Custard Sauce 384. +Pastry Sandwiches 312. +Fruit. +Coffee 458. + + +TUESDAY. + +BREAKFAST. + +Stewed Prunes. +Boiled Rice 275. +Pork Chops and Fried Apples 147. +Warmed Potatoes 195. +Buckwheat Cakes 266. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Sliced Head Cheese 154. +Bread Omelet 234. +Parsnip Fritters 203. +Cold Slaw 173. +Graham Bread 243. +Mince Pie 338. +Tea 460. + +DINNER. + +Scotch Mutton Broth 32. +Boiled Turkey 84, Oyster Dressing 83. +Mashed Potatoes 192. +Baked Squash 212. +Boiled Parsnips 203. +Piccalili 186. +Baked Corn Meal Pudding 393, Hard Sauce 420. +Apple Tarts 342. +Cheese. +Coffee 458. + + +WEDNESDAY. + +BREAKFAST. + +Cider Apple Sauce 162. +Hominy 276. +Broiled Rabbits 103. +Codfish Balls 63. +Potato Fillets 196. +Continental Hotel Waffles 260. +Dry Toast 276. +Coffee 458. + +LUNCHEON. + +Turkey Hash 85. +Rice Croquettes 274. +Lobster Salad 171. +Raised Biscuits 251. +Almond Custard 347. +Cocoa 461. + +DINNER. + +Oyster Soup 46. +Sliced Beef Tongue 124, Brown Sauce 161. +Potato Puffs 193. +Steamed Cabbage 201. +Lamb Sweetbreads 142, with Tomato Sauce 159. +Birds' Nest Pudding 387, Plain Sauce 420. +Crackers. +Cheese. +Coffee 458. + + +THURSDAY. + +BREAKFAST. + +Stewed Peaches. +Cracked Wheat 275. +Mutton-Chops Broiled 139, Tomato Sauce 159. +Saratoga Chips 193. +New England Corn Cake 246. +Bakers' Doughnuts 317. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Cold Spiced Tongue 125. +Cheese Cream Toast 223. +Pickled Onions 184. +Fried Sweet Potatoes 198. +Twist Bread 246. +Layer Cake 304, with Apple Filling 288. +Tea 460. + +DINNER. + +Vegetable Soup 42. +Beef a la Mode 113. +Browned Potatoes 192. +Boiled Turnips 214. +Fried Onions 199. +Oyster Salad 172. +Snow Pudding 405. +Squash Pie 337. +Nuts. +Raisins. +Coffee 458. + + +FRIDAY. + +BREAKFAST. + +Apple Sauce 162. +Oatmeal with Cream 274. +White Fish Fried 51. +Grilled Bacon 149. +Baked Potatoes 197. +Feather Griddle-cakes 262. +Brown Bread 244. +Coffee 458. + +LUNCHEON. + +Cold Pork and Beans, 149. +Beef Croquettes 121. +Green Tomato Pickles 181. +Milk Biscuits 251. +Angel Cake 302. +Preserved Pears 427. +Chocolate 461. + +DINNER. + +Pea Soup 43, with Croutons 45. +Codfish Steaks 66. +Potato Snow 194. +Baked Beets 210. +Chicken, with Macaroni 96. +Celery Salad 174. +Baked Apple Dumplings 384, Sweet Sauce 421. +Bakers' Custard Pie 330. +Cheese. +Coffee 458. + + +SATURDAY. + +BREAKFAST. + +Bananas. +Oat Flakes 275. +Pork Cutlets 147. +Oyster Fritters 75. +Hasty Cooked Potatoes 195. +Graham Griddle-cakes 264. +Wheat Bread 240. +Coffee 458. + +LUNCHEON. + +Boiled Tripe 125. +Chicken Omelet 233. +Potato Salad 175. +French Bread 246. +Ginger Cookies 309. +Preserved Citron 428. +Tea 460. + +DINNER. + +Tapioca Cream Soup 41. +Lamb Stew 143. +Mashed Potatoes 192. +Creamed Parsnips 204. +Boston Pork and Beans 149. +Cold Slaw 173. +Apple Fritters 267, Sugar Sauce 418. +Lemon Pie 328. +Nuts. +Raisins. +Coffee 458. + + + + +SPECIAL MENUS. + + +STATE DINNER AT WHITE HOUSE. + + +Blue Points. +Accompanied by: Haute Sauterne. Amontillado. + +POTAGES. + +Potage tortue a l'Anglaise +Consomme Printaniere Royale. + +HORS D'OEUVRES. + +Canape a la Russe. +Timbales a la Talleyrand. +Accompanied by: Rauenthaler Berg. + +POISSONS. + +Saumon, Sauce Hollandaise. +Grenadines de Bass. +Pommes de Terre Duchesse. +Cucumber Salade. +Accompanied by: Ernest Jeroy. + +RELEVES. + +Selle d'Agneau, Sauce Menthe. +Filet de Boeuf a la Richelieu. +Accompanied by: Chateau Margause. + +ENTREES. + +Ris de Veau a la Perigneux. +Cotelettes d'Agneau d'or Maison. +Terrapin a la Maryland. +Punch Cardinal. +Accompanied by: Clas de Vougeot. + +ROTI. + +Canvas Back Duck. + +ENTREMETS. + +German Asparagus. +Petite Pois. +Gelee au Champagne. +Plombiere aux Framboise. +Pudding Diplomate. +Cafe. +Liqueurs. +Fruits. +Fromage. + + +MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88. + +Consomme en tasse. +Soft Shell Crabs. +Accompanied by: Chateau Iquem. + +Coquilles de Ris de Vean. +Snipes on Toast. +Lettuce and Tomato Salade. +Accompanied by: Moet & Chandon. + +Fancy Ice-cream. +Cakes. +Tea. +Coffee. +Fruits. +Mottos. + + +GENERAL GRANT'S BIRTHDAY DINNER. + +Clams. +Accompanied by: Haute Sauterne. + +POTAGES. + +Consomme Imperatrice +Bisque de Crabes. +Accompanied by: Amontillado. + +VARIES HORS D'OEUVRE VARIES. + +Bouchees a la Regence. + +POISSON. + +Fruites de riviere Hollandaise vert pre. +Pommes de terre a la Parisienne. +Coucombres. +Accompanied by: Johannisberger. + +RELEVE. + +Filet de Boeuf a la Bernardi. +Accompanied by: Ernest Jeroy. + +ENTREES. + +Ailes de Poulets a la Perigord. +Petits Pois au Beune. +Caisses de ris de Vean a l'Italienne. +Haricots verts. +Asperges, sauce Creme. +Sorbet Fantaisie. + +ROTI. + +Squabs. +Salade de Laitue. +Accompanied by: Nuits. + +ENTREMETS SUCRES. + +Croute aux Mille Fruits. +Cornets a la Chantilly. +Gelee a la Prunelle. + +PIECES MONTEES. + +Glace Varietees. +Fruits. +Petits Fours. +Cafe. + + +MENU FOR 4 COVERS. + +Huitres en Coquille. + +Potage Julienne aux Quenelles. + +Paupiettes de Turbots a la Joinville. +Cucumbers. +Pommes d'Auphine. + +Filets Mignons a la Provencale. +Larded Sweetbread a la Meissoniere. + +Punch au Kirsh. + +Quails Bardes sur Cronstade. +Lettuce Salad. + +German Asparagus. + +Plombiere aux Fraises. + +Fruits. +Cafe. +Fromage. + + + +MENU FOR 6 COVERS. + +Huitres en Coquilles. +Accompanied by: Sauterne. + +Puree St. Germain. +Consomme Pate d'Italie. +Accompanied by: Amontillado. + +Broiled Blue Fish, Maitre d'Hotel. +Cucumbers. +Pommes Duchesse. +Accompanied by: Hochheimer. + +Small Tenderloin Sautes, Marrow Sauce. +Lamb Chops a la Marechale. +Accompanied by: Moet & Chandon. + +Croutes aux Champignons a la Parisienne. + +Sorbet Venetienne. + +Squabs with Water-cresses. +Accompanied by: Chateau Latour. + +Lettuce and Tomato Salad. + +Artichauts, Sauce Hollandaise. + +Creme Bavaroise au Chocolat. + +Fruits. +Cafe. +Fromage. + + +MENU FOR 8 COVERS. + +Huitres en Coquille. +Accompanied by: Haute Sauterne. + +Bisque of Lobster. +Lamb Broth with Vegetables. + +Radishes. +Olives. +Accompanied by: Amontillado. + +Timbales a l'Ecossaise. +Bass a la Regence. +Accompanied by: Rauenthaler Berg. + +Potatoes Windsor. + +Filet of Beef Larded a la Parisienne. +Saddle of Mutton, Currant Jelly. +Accompanied by: Ernest Jeroy. + +Sweetbreads a la Pompadour. +Terrapin a la Maryland. +Accompanied by: Chateau Latour. + +Cauliflower au Gratin. +Celery au Jus. + +Punch Maraschino. + +Canvas Back Duck. + +Lettuce Salad. + +Souffle a l'Orange. + +Fruits. +Cafe. +Fromage. + + +MENU FOR 10 COVERS. + + +Consomme de Volaille. +Accompanied by: Haute Sauterne. + +Huitres a la Poulette. + +Radishes. +Olives. +Bouchees a la Bohemienne. +Accompanied by: Johannisberger. + +Truites Saumone au Beurre de Montpellier. +Tartelette Potatoes. +Cucumbers. + +Filets Mignon de Boeuf a la Trianon. +Cotelettes de Pigeon, Marechale. +Accompanied by: Moet & Chandon. + +Petits Pois Garnis de Fleurous. +Artichauts a la Barigoule. + +Punch Romaine. + +Becassines au Cresson. +Accompanied by: Chas. de Vougert. + +Lettuce Salad. + +Pouding Nesselrode. + +Fruits. +Cafe. +Fromage. + + +MENU FOR 12 COVERS. + +Little Neck Clams. +Accompanied by: Haute Sauterne. + +Cream of Asparagus. +Consomme Royal. + +Radishes. +Olives. +Accompanied by: Amontillado. + +Caviar sur Toast. +Pompano Maitre d'Hotel. +Bass a la Regence. +Pommes Parisienne. +Accompanied by: Moselbluemchen. + +Cotelettes d'Agneau a la Puree de Colen. +Filet of Boeuf a la Pocahontas. +Accompanied by: Moet & Chandon. + +Tarrapin a la Richelieu. + +Sorbet Dunderberg. + +Canvas Back Ducks. +Accompanied by: Nuits. + +Celery Mayonnaise. + +Artichauts Bottoms. +French Peas. + +Omelette Celestine. + +Fruits. +Cafe. +Fromage. + + +MENU FOR 24 COVERS. + +*** + +Huitres. + +POTAGES. + +Consomme Francatelli. +Bisque d'Ecrevisses. + +HORS D'OEUVRE. + +Timbales a la Reyniere. + +POISSON. + +Filet Turbot Portugaise. +Pommes de terre Parisienne. +Celery Mayonnaise. + +RELEVE. + +Selle d'Agneau a la Colbert. +Haricots verts. + +ENTREES. + +Ailes de Poulets a la Hongroise. +Cepes a la Bordelaise. +Asperges Sauce Creme. +Sorbet a la Prunelle. + +ROTI. + +Faisan rotes Franque de Cailles. + +ENTREMETS DE DOUCEUR. + +Croutes aux Ananas. +Glaces Fantaisies. +Fruits. +Cafe. +Petits Fours. + + +BUFFET FOR 1,000 PEOPLE. + +COLD SERVICE. + +Consomme on Tasse. + +Sandwiches. +Caviar on Toast. +Radishes. +Celery. + +Cold Salmon Mayonnaise. +Lobster and Shrimp Salad. + +Westphalia Ham a la Gelee. + +Boned Turkey. +Galautine of Faison. +Cold Game in Season. +Mayonnaise of Chicken. +Cold Turkey. +Fillet of Beef. +Game Pig. +Saddle of Venison, Currant Jelly. + +Russian Salad. + +Neapolitaine Ice-cream. +Water Ices. +Nesselrode Puddings. +Claret and Champagne Jellies. +Biscuits Glacee. +Charlotte Glacee. + +Assorted Cakes. +Assorted Candies. +Tea. +Coffee. +Lemonade. + + + + +MANAGEMENT AND DIRECTION + +OF + +DINNERS AND RECEPTIONS + +ON + +STATE OCCASIONS AT THE WHITE HOUSE. + + + + + +Etiquette as observed in European courts is not known at the White +House. + +The President's Secretary issues invitations by direction of the +President to the distinguished guests. + +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. + +[Illustration] + +A card corresponding with his name is placed on the napkin belonging +to the cover of the seat he will occupy. + +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. + +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. + +The first part of the dinner served French style includes from oysters +on the shell to the sherbets. + +The second service continues to the sweet dishes. + +The third includes ice, cakes, fruits, cheeses, which are all +understood as desserts, and are dressed in the pantry. + +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. + +Fancy folding of the napkins is considered out of fashion; plain +square folded, so as to show monogram in the middle, is much +preferred. + +The following diagram will illustrate the arrangement of the glasses +on the table. (See diagram.) + +[Illustration: DIAGRAM ILLUSTRATING HOW TO ARRANGE GLASSES ON TABLE.] + + +A--Plate. + +I--Glass for Sauterne. + +II--Glass for Sherry. + +III--Glass for Rhine Wine. + +IV--Glass for Water. + +V--Glass for Champagne. + +VI--Glass for Burgundy. + +Flower decorations on the table are to be in flat designs, so as not +to obscure the view of the guests. + +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. + +Gentlemen's bouttonieres consist only of one rosebud. + +Boquets for ladies are to be placed on the right side; for gentlemen, +on the napkin next to card bearing his name. + +Printed menus are never used on any official occasion. + +The private dinners menus are either printed or written on a plain +card and placed on each cover. + +Liquors, cordials, cigars are served on a separate table after the +ladies have retired to the parlor. + +[Illustration] + + + + +FOR THE SICK. + + +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. + +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. + +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. + + +BEEFSTEAK AND MUTTON CHOPS. + +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 +_hot_ 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. + + +BEEF TEA. + +One pound of _lean_ 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. + + +VEAL OR MUTTON BROTH. + +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. + + +CHICKEN BROTH. + +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. + + +OATMEAL GRUEL. + +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. + +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 +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. + + +CORN MEAL GRUEL. + +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. + + +EGG GRUEL. + +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. + + +MILK PORRIDGE. + +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. + + +ARROWROOT MILK PORRIDGE. + +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. + + +ARROWROOT BLANC MANGE. + +One large cupful of boiling milk, one even tablespoonful of arrowroot +rubbed to a paste with cold water, two teaspoonfuls of white 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. + + +TAPIOCA JELLY. + +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. + + +SLIPPERY-ELM BARK TEA. + +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. + + +FLAX-SEED TEA. + +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. + + +FLAX-SEED LEMONADE. + +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. + +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. + + +TAMARIND WATER. + +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. + +Currant jelly or cranberry juice mixed with water makes a pleasant +drink for an invalid. + + +SAGO JELLY. + +Made the same as tapioca. If seasoning is not advisable the sago may +be boiled in milk, instead of water, and eaten plain. + +Rice jelly made the same, using only half as much rice as sago. + + +ARROWROOT WINE JELLY. + +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. + + +HOMINY. + +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. + +Cracked wheat, oatmeal, mush, are all good food for the sick. + + +CHICKEN JELLY. + +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 _thin_ slices of bread, lightly spread with butter. + + +BOILED RICE. + +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. + + +CUP PUDDING. + +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. + + +TAPIOCA CUP PUDDING. + +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. + + +BAKED APPLES. + +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. + + +SOFT TOAST. + +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. + + +IRISH MOSS BLANC MANGE. + +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. + +A delicate dish for an invalid. + + +EGG TOAST. + +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 +broken into boiling water, and cooked until the white has hardened; +season the egg with a bit of butter and a crumb of salt. + +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. + + +OYSTER TOAST. + +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. + + +MULLED JELLY. + +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. + + +CUP CUSTARD. + +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. + + +CLAM BROTH. + +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. + + +MILK OR CREAM CODFISH. + +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 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. + + +CRACKER PANADA. + +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. + +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. + + +BREAD PANADA. + +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. + + +SLIPPERY-ELM TEA. + +Put a teaspoonful of powdered slippery-elm into a tumbler, pour cold +water upon it, and season with lemon and sugar. + + +TOAST WATER, OR CRUST COFFEE. + +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. + +This is also good, drank warm with cream and sugar, similar to coffee. + + +PLAIN MILK TOAST. + +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. + + +LINSEED TEA. + +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. + + +POWDERS FOR CHILDREN. + +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. + + +FOR CHILDREN TEETHING. + +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. + +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. + + +BLACKBERRY CORDIAL. + +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. + + +ACID DRINKS. + +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. + +2. Pour half a pint of boiling water upon one tablespoonful of currant +jelly, and stir until the jelly is dissolved. + +3. Cranberries and barberries may be used in the same way to make very +refreshing acid drinks for persons recovering from fevers. + + +DRAUGHTS FOR THE FEET. + +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. + +Burdock leaves, cabbage leaves, and mullein leaves, are used in the +same manner, to alleviate pain and promote perspiration. + +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. + +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. + + +POULTICES. + +_A Bread and Milk Poultice._--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. + +_A Hop Poultice._--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. + +_A Mustard Poultice._--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. + +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. + +_A Ginger Poultice._--This is made like a mustard poultice, using +ground ginger instead of mustard. A little vinegar is sometimes added +to each of these poultices. + +_A Stramonium Poultice._--Stir one tablespoonful of Indian meal into a +gill of boiling water and add one tablespoonful of bruised stramonium +seeds. + +_Wormwood and Arnica_ 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. + +This is a useful application for sprains and bruises. + +_Linseed Poultice._--Take four ounces of powdered linseed and +gradually sprinkle it into a half pint of hot water. + + +A REMEDY FOR BOILS. + +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. + + +CURE FOR RINGWORMS. + +Yellow dock, root or leaves, steeped in vinegar, will cure the worst +case of ringworm. + +[Illustration] + + + + +HEALTH-SUGGESTIONS. + + +HOW COLDS ARE CAUGHT. + +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. + +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. + +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. + +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 +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 _waste_ particles, then thrown out, and which are poisoning if +taken back again. It is estimated that a grown person corrupts _one +gallon of pure air every minute_, or twenty-five barrels full in a +single night, in breathing alone. + +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. + +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. + +Dr. B. I. Kendall writes that "_the temperature of the body_ 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 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 +_dry off_ gradually, instead of cooling off suddenly, which is always +dangerous." + +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. + + +WATER. + +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. + + +REGULATION IN DIET. + +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 +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. + +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. + +_Dr. B. I. Kendall, Enosburg Falls, Vt._ + + +HOW TO USE HOT WATER. + +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. + + +GROWING PAINS CURED. + +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. + +_Good Housekeeping._ + + +HOW TO KEEP WELL. + +Don't sleep in a draught. + +Don't go to bed with cold feet. + +Don't stand over hot-air registers. + +Don't eat what you do not need, just to save it. + +Don't try to get cool too quickly after exercising. + +Don't sleep in a room without ventilation of some kind. + +Don't stuff a cold lest you should be next obliged to starve a fever. + +Don't sit in a damp or chilly room without a fire. + +Don't try to get along without flannel underclothing in winter. + + +DIPHTHERIA. + +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. + + +COLDS AND HOARSENESS. + +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 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. + +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. + +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. + +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. + +An old time and good way to relieve a cold is to go to bed and stay +there, _drinking nothing_, 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. + +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. + + +MOLASSES POSSET. + +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. + +It is the preparation absurdly called by the common people _stewed +quaker_. + +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. + + +COUGH SYRUP. + +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. + + +LEANNESS. + +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. + + +FOR TOOTHACHE. + +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. + +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. + + +TO CURE A STING OF A BEE OR WASP. + +Bind on common baking soda, dampened with water. Or mix common earth +with water to about the consistency of mud. + + +TO CURE EARACHE. + +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. + +Tobacco smoke, puffed into the ear, has often been effectual. + +Another remedy: Take equal parts of tincture of opium and glycerine. +Mix, and from a warm teaspoon drop two or three drops into 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 deg. 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. + + +CROUP. + +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. + +_Another remedy._--Give a teaspoonful of ipecacuanha wine every few +minutes, until free vomiting is excited. + +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. + +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. + + +BURNS AND SCALDS. + +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 +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. + + +TO STOP THE FLOW OF BLOOD. + +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. + +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. + + +GRAVEL. + +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. + +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. + + +SORE THROAT. + +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. + +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. + +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. + + +WHOOPING COUGH. + +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. + +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. + + +DIARRHOEA. + +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. + + +FOR CONSTIPATION. + +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 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 _daily_, and above all, +_regularity_, is therefore all important to aid this form of disorder. + + +RELIEF FROM ASTHMA. + +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. + +Or soak blotting paper in saltpetre water, then dry, burning at night +in the patient's bedroom. + +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. + + +RECIPES FOR FELONS. + +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. + +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. + +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. + +_Another Way to Cure a Felon:_ 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. + +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. + + +REMEDY FOR LOCKJAW. + +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. + +_Cure for Lockjaw, Said to be Positive._--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. + + +BLEEDING AT THE NOSE. + +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. + + +TO TAKE CINDERS FROM THE EYE. + +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. + +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. + +_Montreal Star._ + + +EYE-WASHES. + +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. + +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. + +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 _poison_, 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. + +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; 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. + + +SUNSTROKE. + +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. + + +TO REMOVE WARTS. + +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. + +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. + + +SWAIM'S VERMIFUGE. + +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. + + +FAINTING. (Syncope.) + +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. + + +FOR SEVERE SPRAINS. + +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 _Life Secrets_, but it is republished by request on account of its +great value. It should be remembered by everyone. + +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. + + +CAMPHORATED OIL. + +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. + + +LINIMENT FOR CHILBLAINS. + +Spirits of turpentine, three drachms; camphorated oil, nine drachms. + +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. + + +"THE SUN'S" CHOLERA MIXTURE. + +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 _The New York Sun_, 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:-- + +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. + + +COMP. CATHARTIC ELIXIR. + +The only pleasant and reliable cathartic in liquid form that can be +prescribed. + +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. + +_Dose._--Child five years old, one or two teaspoonfuls; adult, one or +two tablespoonfuls. + +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. + + +GRANDMOTHER'S COUGH SYRUP. + +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. + + +GRANDMOTHER'S UNIVERSAL LINIMENT. + +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. + +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. + + +GRANDMOTHER'S FAMILY SPRING BITTERS. + +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. + +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. + +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. + + +GRANDMOTHER'S EYE-WASH. + +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. + + +HUNTER'S PILLS. + +These pills can be manufactured at home and are _truly reliable_, +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 +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. + +This recipe is worth _ten times_ the price of this book to any female +requiring the _need_ of these regulating pills. + + +HINTS IN REGARD TO HEALTH. + +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. + +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. + +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. + +That a bag of hot sand relieves neuralgia. + +That warm borax water will remove dandruff. + +That salt should be eaten with nuts to aid digestion. + +That it rests you, in sewing, to change your position frequently. + +That a little soda water will relieve sick headache caused by +indigestion. + +That a cupful of strong coffee will remove the odor of onions from the +breath. + +That well-ventilated bedrooms will prevent morning headaches and +lassitude. + +A cupful of hot water drank before meals will relieve nausea and +dyspepsia. + +That a fever patient can be made cool and comfortable by frequent +sponging off with soda water. + +That consumptive night-sweats may be arrested by sponging the body +nightly in salt water. + +That one in a faint should be laid flat on his back, then loosen his +clothes and let him alone. + +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. + +To beat the whites of eggs quickly add a pinch of salt. Salt cools, +and cold eggs froth rapidly. + +Hot, dry flannels, applied as hot as possible, for neuralgia. + +Sprains and bruises call for an application of the tincture of arnica. + +If an artery is severed, tie a small cord or handkerchief above it. + +For bilious colic, soda and ginger in hot water. It may be taken +freely. + +Tickling in the throat is best relieved by a gargling of salt and +water. + +Pains in the side are most promptly relieved by the application of +mustard. + +For cold in the head nothing is better than powdered borax, sniffed up +the nostrils. + +A drink of hot, strong lemonade before going to bed will often break +up a cold and cure a sore throat. + +Nervous spasms are usually relieved by a little salt taken into the +mouth and allowed to dissolve. + +Whooping cough paroxysms are relieved by breathing the fumes of +turpentine and carbolic acid. + +Broken limbs should be placed in natural positions, and the patient +kept quiet until the surgeon arrives. + +Hemorrhages of the lungs or stomach are promptly checked by small +doses of salt. The patient should be kept as quiet as possible. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +For a sprained ankle, the whites of eggs and powdered alum made into a +plaster is almost a specific. + + +MEDICINAL FOOD. + +Spinach has a direct effect upon complaints of the kidneys; the common +dandelion, used as greens, is excellent for the same trouble; +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. + +[Illustration] + + + + +HOUSEKEEPERS' TIME-TABLE. + + | MODE OF | TIME OF | TIME OF | + |PREPARATION| COOKING |DIGESTION| + ----------------------------------------------------------------- + | | H. M. | H. M. | + Apples, sour, hard |Raw | | 2 50 | + Apples, sweet and mellow |Raw | | 1 50 | + Asparagus |Boiled | 15 to 30| 2 30 | + Beans (pod) |Boiled | 1 00 | 2 30 | + Beans with green corn |Boiled | 45 | 3 45 | + Beef |Roasted |[A] 25 | 3 00 | + Beefsteak |Broiled | 15 | 3 00 | + Beefsteak |Fried | 15 | 4 00 | + Beef, salted |Boiled |[A] 35 | 4 15 | + Bass, fresh |Broiled | 20 | 3 00 | + Beets, young |Boiled | 2 00 | 3 45 | + Beets, old |Boiled | 4 30 | 4 00 | + Bread, corn |Baked | 45 | 3 15 | + Bread, wheat |Baked | 1 00 | 3 30 | + Butter |Melted | | 3 30 | + Cabbage |Raw | | 2 30 | + Cabbage and vinegar |Raw | | 2 00 | + Cabbage |Boiled | 1 00 | 4 30 | + Cauliflower |Boiled | 1-2 00 | 2 30 | + Cake, sponge |Baked | 45 | 2 30 | + Carrot, orange |Boiled | 1 00 | 3 15 | + Cheese, old |Raw | | 3 30 | + Chicken |Fricasseed | 1 00 | 3 45 | + Codfish, dry and whole |Boiled |[A] 15 | 2 00 | + Custard (one quart) |Baked | 30 | 2 45 | + Duck, tame |Roasted | 1 30 | 4 00 | + Duck, wild |Roasted | 1 00 | 4 50 | + Dumpling, apple |Boiled | 1 00 | 3 00 | + Eggs, hard |Boiled | 10 | 3 30 | + Eggs, soft |Boiled | 3 | 3 00 | + Eggs |Fried | 5 | 3 30 | + Eggs |Raw | | 2 00 | + Fowls, domestic, roasted or |Boiled | 1 00 | 4 00 | + Gelatine |Boiled | | 2 30 | + Goose, wild |Roasted |[A] 20 | 2 30 | + Lamb |Boiled |[A] 20 | 2 30 | + Meat and vegetables |Hashed | 30 | 2 30 | + Milk |Raw | | 2 15 | + Milk |Boiled | | 2 00 | + Mutton |Roast |[A] 25 | 3 15 | + Mutton |Broiled | 20 | 3 00 | + Onions |Boiled | 1-2 00 | 3 00 | + Oysters |Roasted | | 3 15 | + Oysters |Stewed | 5 | 3 30 | + Parsnips |Boiled | 1 00 | 3 00 | + Pigs' Feet |Soused | | 1 00 | + Pork |Roast |[A] 30 | 5 15 | + Pork |Boiled |[A] 25 | 4 30 | + Pork, raw or |Fried | | 4 15 | + Pork |Broiled | 20 | 3 15 | + Potatoes |Boiled | 30 | 3 30 | + Potatoes |Baked | 45 | 3 30 | + Potatoes |Roasted | 45 | 2 30 | + Rice |Boiled | 20 | 1 00 | + Salmon, fresh |Boiled | 8 | 1 45 | + Sausage |Fried | 25 | 4 00 | + Sausage |Broiled | 20 | 3 30 | + Soup, vegetable |Boiled | 1 00 | 4 00 | + Soup, chicken |Boiled | 2 00 | 3 00 | + Soup, oyster or mutton |Boiled |[B]3 30 | 3 30 | + Spinach |Boiled | 1-2 00 | 2 30 | + Tapioca |Boiled | 1 30 | 2 00 | + Tomatoes |Fresh | 1 00 | 2 30 | + Tomatoes |Canned | 30 | 2 30 | + Trout, salmon, fresh, boiled or|Fried | 30 | 1 30 | + Turkey, boiled or |Roasted |[B] 20 | 2 30 | + Turnips |Boiled | 45 | 3 30 | + Veal |Broiled | 20 | 4 00 | + Venison steak |Broiled | 20 | 1 35 | + +[Footnote A: Minutes to the pound.] + +[Footnote B: Mutton soup.] + +The time given is the general average; the time will vary slightly +with the quality of the article. + + + + +MISCELLANEOUS RECIPES. + + +USES OF AMMONIA. + +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. + +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. + +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. + +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, +wring it almost dry, and wipe off the dust. A few drops of ammonia in +the water will brighten the colors. + +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. + +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. + +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. + + +TO DESTROY INSECTS AND VERMIN. + +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. + +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. + +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. + +_Another Recipe_.--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. + +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. + + +MOTHS IN CARPETS. + +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. + +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. + +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. + + +TO TAKE OUT MACHINE GREASE. + +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. + + +TO WASH FLANNELS. + +The first thing to consider in washing flannels so that they retain +their size, is that the articles be _washed_ and _rinsed_ in water of +the _same temperature_, 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 _quickly_. 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. + +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. + + +TO STARCH, FOLD AND IRON SHIRTS. + +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 _boiling_ 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. + +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. + +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. + + +CLEANING OIL-CLOTHS. + +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. + + +TO CLEAN BLACK LACE. No. 1. + +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 +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. + + +TO CLEAN BLACK LACE. No. 2. + +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. + + +TO WASH WHITE LACE. No. 1. + +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 _cold_ 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 _very thin,_ 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. + + +TO WASH WHITE THREAD LACE. No. 2. + +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. + + +TO CLEAN SILKS OR RIBBONS. + +Half a pint of gin, half a pound of honey, half a pound of soft soap, +one-eighth of a pint of water. + +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. + +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. + + +TO CLEAN BLACK DRESS SILKS. + +One of the things "not generally known," at least in this country, is +the Parisian method of cleaning black silk; the _modus operandi_ 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. + + +TO WASH FEATHERS. + +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 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. + + +INCOMBUSTIBLE DRESSES. + +By putting an ounce of alum or sal ammoniac in the _last_ 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. + + +HOW TO FRESHEN UP FURS. + +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. + + +NOVEL DRESS MENDING. + +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. + + +TO RENEW OLD CRAPE. + +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. + + +TO RAISE THE PILE ON VELVET. + +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. + + +TO CLEAN KID GLOVES. + +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. + +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. + + +STARCH POLISH. + +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. + + +FOR CLEANING JEWELRY. + +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. + + +TO CLEAN SILVER PLATE. + +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. + + +TO REMOVE STAINS FROM MARBLE. + +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. + +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. + + +TO WHITEN WALLS. + +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. + +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. + + +PAPER-HANGERS' PASTE. + +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. + + +TO WASH COLORED GARMENTS. + +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. + +For calicoes that fade, put a teaspoonful of sugar of lead into a +pailful of water and soak the garment fifteen minutes before washing. + + +THE MARKING SYSTEM. + +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. + +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 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. + +_Congregationalist_ + + +TO REMOVE STAINS AND SPOTS. + +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. + + +OIL STAINS IN SILKS AND OTHER FABRICS. + +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. + +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. + +Muriatic acid is successfully used for removing ink stains and iron +mold on a number of colors which it does not attack. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + + +CEMENT FOR CHINA AND GLASS. + +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 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. + +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. + + +CLEANING SINKS. + +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. + +_Leaks in Waste Pipes:_--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. + +_The Examiner._ + + +MANAGEMENT OF STOVES. + +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. + +_Good Housekeeping_ + + +TO REMOVE INK FROM CARPETS. + +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. + + +TO TAKE RUST OUT OF STEEL. + +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. + + +TO MAKE A PASTE OR MUCILAGE TO FASTEN LABLES. + +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. + +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. + + +POSTAGE STAMP MUCILAGE. + +Take of gum dextrine two parts, acetic acid one part, water five +parts. Dissolve in a water bath and add alcohol one part. + +_Scientific American._ + +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. + + +FAMILY GLUE. + +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. + + +GLUE. + +Glue to resist _heat_ and _moisture_ 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. + +A glue which will resist the action of water is made by boiling one +pound of common glue in two quarts of skimmed milk. + + +FURNITURE CREAM. + +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. + + +CEMENT CRACKS IN FLOOR. + +Cracks in floors may be neatly but permanently filled by thoroughly +soaking newspapers in paste made of half a pound of flour, 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. + + +A POLISH FOR LADIES' KID SHOES. + +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. + + +PASTE FOR SCRAP BOOKS, ETC. + +_Paste that Will Keep_.--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. + + +TO REMOVE INDELIBLE INK. + +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. + + +A CEMENT FOR ACIDS. + +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 +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. + + +TO KEEP CIDER. + +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. + +_Another Recipe_.--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. + +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. + +_A Holland Recipe_.--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. + + +TO BLEACH COTTON CLOTH. + +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. + + +A POLISH FOR LEATHER. + +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 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. + + +TO SOFTEN WATER. + +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. + + +WASHING FLUID. + +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 _left long in any water_; the +boiling, sudsing, rinsing and bluing, should be done in quick +succession, until the clothes are ready to hang on the line. + + +HARD SOAP. (Washing.) + +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 +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. + + +SOAP FOR WASHING WITHOUT RUBBING. + +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. + + +TO MAKE SOFT SOAP WITHOUT COOKING. + +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. + + +OLD-STYLE FAMILY SOFT SOAP. + +To _set the leach_, bore several holes in the bottom of a barrel, or +use one without a bottom; prepare a board larger than the barrel, +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 _tightly_ +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. + +_To Make Boiled Soft Soap_.--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 _too +full to boil well_. Soap should boil from the _side_ 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 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 _too strong_, rain-water added +will make it right, adding the water gradually until right and just +thick enough. + +[Illustration] + + + + +FACTS WORTH KNOWING. + + +_An Agreeable Disinfectant:_--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. + +_To Prevent Mold:_--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. + +_To Make Tracing-Paper:_--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. + +_To Preserve Brooms:_--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. + +_To Clean Brass-Ware, etc.:_--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. + +_Polish or Enamel for Shirt Bosoms_ 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. + +_An Erasive Fluid for the Removal of Spots on Furniture_, 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 +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. + +_To Remove the Odor of Onion_ 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. + +_To Clean Marble Busts:_--First free them from all dust, then wash +them with very weak hydrochloric acid. Soap injures the color of +marble. + +_To Remove old Putty from Window Frames_, pass a red hot poker slowly +over it and it will come off easily. + +_Hanging Pictures:_--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. + +_To Keep Milk Sweet:--_Put into a panful a spoonful of grated +horse-radish, it will keep it sweet for days. + +_To Take Rust from Steel Implements or Knives:--_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. + +_Poison Water:--_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. + +_Scouring Soap for Cotton and Silk Goods:_--Mix one pound of common +soap, half a pound of beef-gall and one ounce and a half of Venetian +turpentine. + +_A Paint for Wood or Stone that Resists all Moisture:_--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. + +_To Ventilate a Room:_--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 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. + +_To Fill Cracks in Plaster:_--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. + +_To Take Spots from Wash Goods:_--Rub them with the yolk of egg before +washing. + +_To Take White Spots from Varnished Furniture:_--Hold a hot stove lid +or plate over them and they will soon disappear. + +_To Prevent Oil from Becoming Rancid:_--Drop a few drops of ether into +the bottle containing it. + +_Troublesome Ants:_--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. + +_To Make Tough Meat Tender:_--Lay it a few minutes in a strong vinegar +water. + +_To Remove Discoloration from Bruises:_--Apply a cloth wrung out in +very hot water, and renew frequently until the pain ceases. Or apply +raw beefsteak. + +_A Good Polish for Removing Stains, Spots and Mildew from Furniture_ +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. + +_To Remove Finger-Marks:_--Sweet oil will remove finger-marks from +varnished furniture, and kerosene from oiled furniture. + +_To Remove Paint from Black Silk:_--Patient rubbing with chloroform +will remove paint from black silk or any other goods, and will not +hurt the most delicate color or fabric. + +_To Freshen Gilt Frames:_--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. + +_To Destroy Moths in Furniture:_--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. + +_Slicing Pineapples:_--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. + +_To Clean Iron Sinks:_--Rub them well with a cloth wet with kerosene +oil. + +_To Erase Discoloration on Stone China:_--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. + +_To Remove Ink, Wine or Fruit Stains:_--Saturate well in tomato juice; +it is also an excellent thing to remove stains from the hands. + +_To Set Colors in Washable Goods:_--Soak them previous to washing in a +water in which is allowed a tablespoonful of ox-gall to a gallon of +water. + +_To Take out Paint:_--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 +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. + +_To Remove Tar from Cloth:_--Saturate the spot and rub it well with +turpentine, and every trace of tar will be removed. + +_To Destroy Ants:_--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. + +_Simple Disinfectant:_--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. + +_Cure for Hiccough:_--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. + +_To Keep out Mosquitoes and Bats:_--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. + +_Salt will Curdle New Milk_; hence, in preparing porridge, gravies, +etc., the salt should not be added until the dish is prepared. + +_To Prevent Rust on Flat-Irons:_--Beeswax and salt will make your +rusty flat-irons as smooth and clean as glass. Tie a lump of wax in 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. + +_To Prevent Rust on Knives:_--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. + +_Flowers May be Kept Very Fresh over Night_ 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. + +_To Sweeten Milk:_--Milk which is slightly turned or changed may be +sweetened and rendered fit for use again by stirring in a little soda. + +_To Scour Knives Easily:_--Mix a small quantity of baking soda with +your brick-dust and see if your knives do not polish better. + +_To Soften Boots and Shoes:_--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. + +_Faded Goods:_--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. + +_Choking:_--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. + +_To Prevent Mold on the Top of Glasses of Jelly_, 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. + +_To Preserve Ribbons and Silks:_--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. + +_To Preserve Bouquets:_--Put a little saltpetre in the water you use +for your bouquets and the flowers will live for a fortnight. + +_To Destroy Cockroaches:_--Hellebore sprinkled on the floor at night. +They eat it and are poisoned. + +_To Remove Iron Rust:_--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. + +_To Keep Bar Soap:_--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. + +_To Brighten Carpets:_--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. + +_Silver Tea and Coffeepot:_--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. + +_To Prevent Creaking of Bedsteads:_--If a bedstead creaks at each +movement of the sleeper, remove the slats, and wrap the ends of each +in old newspapers. + +_To Clean Unvarnished Black Walnut:_--Milk, sour or sweet, well rubbed +in with an old soft flannel, will make black walnut look new. + +_To Prevent Cracking of Bottles and Fruit Jars:_--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. + +_To Prevent Lamp-wicks from Smoking:_--Soak them in vinegar and then +dry them thoroughly. + +Rub the nickel stove-trimmings and the plated handles and hinges of +doors with kerosene and whiting, and polish with a dry cloth. + +_Death to Bugs:_--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. + +That salt should be eaten with nuts to aid digestion. + +That milk which stands too long makes bitter butter. + +_To Clean Drain Pipes:_--Drain pipes, and all places that are sour or +impure, may be cleaned with lime-water or carbolic acid. + +If oil-cloth be occasionally rubbed with a mixture of beeswax and +turpentine, it will last longer. + +_To Remove Mildew from Cloth:_--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. + +_To Take Ink out of Linen:_--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. + +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. + +_To Toughen Lamp Chimneys and Glass-ware:_--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. + +_To Remove Paint from Window-glass:_--Rub it well with hot sharp +vinegar. + +_To Clean Stove-pipe:_--A piece of zinc put on the live coals in the +stove will clean out the stove-pipe. + +_Packing Bottles:_--India-rubber bands slipped over them will prevent +breakage. + +_To Clean Ivory Ornaments:_--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. + +_Stained Brass:_--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. + +_Hartshorn_ 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. + +_For Cleaning Glass Bottles:_--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. + +_Cutting off Glass Bottles for Clips and Jars:_--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. + +_Cistern Water may be Purified_ by charcoal put in a bag and hung in +the water. + +_Salt will Remove the Stain from Silver_ caused by eggs, when applied +dry with a soft cloth. + +_Opened Fruit, Fish or Vegetables:_--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. + +Never use water which has stood in a lead pipe over night. _Not less +than a wooden bucketful should be allowed to run._ + +Never use water from a stone reservoir for cooking purposes. + +Never allow fresh meat to remain in paper; it absorbs the juices. + +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. + +_Squeaking Doors_ ought to have the hinges oiled by putting on a drop +from the sewing machine oil-can. + +_Plate Glass and Mirrors:_--A soft cloth wet in alcohol, is excellent +to wipe off plate glass and mirrors, and prevents their becoming +frosty in winter. + +A red-hot iron will soften old putty so that it can be easily removed. + +_To Test Nutmegs:_--Prick them with a pin; if good, the oil will +instantly spread around the puncture. + +_A Good Way to Clean Mica_ 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. + +_To Banish Rats from the Premises_, 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. + +_To Prevent the Odor of Boiling Ham or Cabbage:_--Throw red pepper +pods or a few bits of charcoal into the pan they are cooking in. + +_To Brighten Gilt Frames:_--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. + +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. + +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. + +[Illustration] + + + + +TOILET RECIPES, ITEMS. + + +COLOGNE WATER. (Superior.) + +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. + + +JOCKEY CLUB BOUQUET. + +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. + + +ROSE-WATER. + +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. + + +BAY RUM. + +French proof spirit one gallon, extract bay six ounces. Mix and color +with caramel; needs no filtering. + + +LAVENDER WATER. + +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. + + +CREAM OF LILIES. + +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. + + +CREAM OF ROSES. + +Olive oil one pound, attar of roses fifty drops, oil of rosemary +twenty-five drops; mix, and color it with alkanet root. + + +COLD CREAM. + +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. + + +LIP-SALVE. + +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. + + +FOR DANDRUFF. + +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. + + +HAIR INVIGORATOR. + +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. + + +MACASSAR OIL FOR THE HAIR. + +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. + +_Another:_--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. + + +PHALON'S INSTANTANEOUS HAIR DYE. + +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. + +There is danger in some of the patent hair dyes, and hence the +_Scientific American_ 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. + + +DYE FOR WHITE OR LIGHT EYEBROWS. + +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. + + +HAIR WASH. + +One penny's worth of borax, half a pint of olive oil, one pint of +boiling water. + +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. + + +OXMARROW-POMADE FOR THE HAIR. + +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 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. + + +TO INCREASE THE HAIR IN THE BROWS. + +Clip them and anoint with a, little sweet oil. Should the hair fall +out, having been full, use one of the hair invigorators. + + +BANDOLINE. + +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. + + +COMPLEXION WASH. + +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. + +Cream cures sun-burn on some complexions, lemon juice is best on +others, and cold water suits still others best. + + +BURNET'S CELEBRATED POWDER FOR THE FACE. + +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. + + +TOILET OR FACE POWDER. + +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 rose, oil of lemon thirty drops, oil of bergamot fifteen drops. +Rub thoroughly together. + +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. + + +TO REMOVE FRECKLES. + +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. + +Powdered nitre moistened with water and applied to the face night and +morning, is said to remove freckles without injury to the skin. + +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. + + +TO REMOVE MOTH PATCHES. + +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. + + +CURE FOR PIMPLES. + +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. + +This wash is soothing to mosquito bites, and irritations of the skin +of every nature. + +It is advisable, in order to clear the complexion permanently, to +cleanse the blood; then the wash would be of advantage. + +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 meals, eating sweetmeats, candies, etc., all these tend to +disorder the blood, producing pimples and blotches. + +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 _well_; 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. + + +PEARL SMELLING SALTS. + +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. + + +PEARL TOOTH POWDER. + +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. + + +REMOVING TARTAR FROM THE TEETH. + +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. + + +BAD BREATH. + +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. + + +SHAVING COMPOUND. + +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. + + +BARBER'S SHAMPOO MIXTURE. + +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. + + +RAZOR-STROP PASTE. + +Wet the strop with a little sweet oil, and apply a little flour of +emery evenly over the surface. + + +CAMPHOR ICE. + +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. + + +ODORIFEROUS OR SWEET-SCENTING BAGS. + +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. + +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. + + +HOW TO KEEP BRUSHES CLEAN. + +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 +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. + + +TOILET ITEMS. + +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. + +Four parts of glycerine and five parts of yolks of eggs thoroughly +mixed, and applied after washing the hands, is also considered +excellent. + +For chapped hands or face: One ounce of glycerine, one ounce of +alcohol mixed, then add eight ounces of rose-water. + +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. + +Camphor ice is also excellent, and can be applied with but little +inconvenience. Borax dissolved and added to the toilet water is also +good. + +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. + +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. + +To remove stains, rub a slice of raw potato upon the stains; or wash +the hands in lemon juice or steeped laurel-leaves. + +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. + + +TOILET SOAP. + +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. + + +ANTIDOTES FOR POISONS. + +The following list gives some of the more common poisons and the +remedies most likely to be on hand in case of need:-- + +_Acids:_--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. + +_Alkali:_--Drink freely of water with vinegar or lemon juice in it, +made very strong of the sour. + +_Ammonia:_--Remedy is lemon juice or vinegar. + +_Arsenic Remedies:_--Give prompt emetic of mustard and salt, a +tablespoonful of each, in a coffeecup of _warm_ 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. + +_Alcohol:_--First cleanse out the stomach by an emetic, then dash +cold water on the head, and give ammonia (spirits of hartshorn). + +_Laudanum, Morphine, Opium:_--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. + +_Belladonna:_--Give an emetic of mustard, salt and water; then drink +plenty of vinegar and water or lemonade. + +_Charcoal:_--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. + +_Corrosive Sublimate, Saltpetre, Blue Vitriol, Bed-bug Poison:_--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. + +_Lead:_--White lead and sugar of lead. Give an emetic, then follow +with cathartics, such as castor oil, and epsom salts especially. + +_Nux Vomica:_--First emetics, and then brandy. + +_Oxalic Acid (frequently taken for epsom salts):_--First give soap and +water, or chalk or magnesia and water. Give every two minutes. + +_White Vitriol:_--Give plenty of milk and water. + +_Tartar Emetic:_--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. + +_Nitrate of Silver (lunar caustic):_--Give a strong solution of common +salt and water, and then an emetic. + +_Verdigris:_--Give plenty of white of egg and water. + +_Tobacco:_--Emetics, frequent draughts of cold water; camphor and +brandy. + + + + +MISCELLANEOUS. + + +FRENCH WORDS IN COOKING. + +_Aspic:_--Savory jelly for cold dishes. + +_Au gratin:_--Dishes prepared with sauce and crumbs and baked. + +_Bouchees:_--Very thin patties or cakes, as name indicates--mouthfuls. + +_Baba:_--A peculiar, sweet French yeast cake. + +_Bechamel:_--A rich, white sauce made with stock. + +_Bisque:_--A white soup made of shell fish. + +_To Blanch:_--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. + +_Bouillon:_--A clear soup, stronger than broth, yet not so strong as +_consomme_, which is "reduced" soup. + +_Braise:_--Meat cooked in a closely covered stewpan, so that it +retains its own flavor and those of the vegetables and flavorings put +with it. + +_Brioche:_--A very rich, unsweetened French cake made with yeast. + +_Cannelon:_--Stuffed rolled-up meat. + +_Consomme:_--Clear soup or bouillon boiled down till very rich, _i.e._ +consumed. + +_Croquettes:_--A savory mince of fish or fowl, made with sauce into +shapes, and fried. + +_Croustades:_--Fried forms of bread to serve minces or other meats +upon. + +_Entree:_--A small dish, usually served between the courses at dinner. + +_Fondue:_--A light preparation of melted cheese. + +_Fondant:_--Sugar boiled and beaten to a creamy paste. + +_Hollandaise Sauce:_--A rich sauce, something like hot mayonnaise. + +_Matelote:_--A rich fish stew, with wine. + +_Mayonnaise:_--A rich salad dressing. + +_Meringue:_--Sugar and white of egg beaten to sauce. + +_Marmade:_--A liquor of spices, vinegar, etc., in which fish or meats +are steeped before cooking. + +_Miroton:_--Cold meat warmed in various ways, and dished in circular +form. + +_Purse:_--This name is given to very thick soups, the ingredients for +thickening which have been rubbed through a sieve. + +_Poulette Sauce:_--A bechamel sauce, to which white wine and sometimes +eggs are added. + +_Ragout:_--A rich, brown stew, with mushrooms, vegetables, etc. + +_Piquante:_--A sauce of several flavors, acid predominating. + +_Quenelles_:--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. + +_Remoulade:_--A salad dressing differing from mayonnaise, in that the +eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc. + +_Rissole:_--Rich mince of meat or fish rolled in thin pastry and +fried. + +_Roux:_--A cooked mixture of butter and flour, for thickening soups +and stews. + +_Salmi:_--A rich stew of game, cut up and dressed, when half roasted. + +_Sauter:_--To toss meat, etc., over the fire, in a little fat. + +_Souffle:_--A very light, much whipped-up pudding or omelette. + +_Timbale:_--A sort of pie in a mold. + +_Vol au vents:_--Patties of very light puff paste, made without a dish +or mold, and filled with meat or preserves, etc. + +_Catherine Owen, in Good Housekeeping._ + + * * * * * + + +ARTICLES REQUIRED FOR THE KITCHEN. + +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. + + 3 Sweeping brooms and 1 dust-pan. + 1 Whisk broom. + 1 Bread box. + 2 Cake boxes. + 1 Large flour box. + 1 Dredging box. + 1 Large-sized tin pepper box. + 1 Spice box containing smaller spice boxes. + 2 Cake pans, two sizes. + 4 Bread pans. + 2 Square biscuit pans. + 1 Apple corer. + 1 Lemon squeezer. + 1 Meat cleaver. + 3 Kitchen knives and forks. + 1 Large kitchen fork and 4 kitchen spoons, two sizes. + 1 Wooden spoon for cake making. + 1 Large bread knife. + 1 Griddle cake turner, also 1 griddle. + 1 Potato masher. + 1 Meat board. + 1 Dozen patty pans; and the same number of tartlet pans. + 1 Large tin pail and 1 wooden pail. + 2 Small tin pails. + 1 Set of tin basins. + 1 Set of tin measures. + 1 Wooden butter ladle. + 1 Tin skimmer. + 1 Tin steamer. + 2 Dippers, two sizes. + 2 Funnels, two sizes. + 1 Set of jelly cake tins. + 4 Pie pans. + 3 Pudding molds, one for boiling, two for baking, two sizes. + 2 Dish pans, two sizes. + 2 Cake or biscuit cutters, two sizes. + 2 Graters, one large and one small. + 1 Coffee canister. + 1 Tea canister. + 1 Tin or granite-ware teapot. + 1 Tin or granite-ware coffeepot. + 4 Milk pans, 1 milk strainer. + 1 Dozen iron gem pans or muffin rings. + 1 Coarse gravy strainer, 1 fine strainer. + 1 Colander. + 1 Flour sifter. + 2 Scoops, one for flour, one for sugar. + 2 Jelly molds, two sizes. + 1 Can opener, 1 egg beater. + 1 Cork screw. + 1 Chopping-knife. + 2 Wooden chopping-bowls, two sizes. + 1 Meat saw. + 2 Large earthen bowls. + 4 Stone jars. + 1 Coffee mill. + 1 Candlestick. + 2 Market baskets, two sizes. + 1 Clock. + 1 Ash bucket. + 1 Gridiron. + 2 Frying pans or spiders, two sizes. + 4 Flat-irons, 2 number 8 and 2 number 6. + 2 Dripping pans, two sizes. + 3 Iron kettles, porcelain lined if possible. + 1 Corn beef or fish kettle. + 1 Tea-kettle. + 2 Granite-ware stewpans, two sizes. + 1 Wire toaster. + 1 Double kettle for cooking custards, grains, etc. + 2 Sugar boxes, one for coarse and one for fine sugar. + 1 Waffle iron. + 1 Step ladder. + 1 Stove, 1 coal shovel. + 1 Pair of scales. + 2 Coal hods or buckets. + 1 Kitchen table, 2 kitchen chairs. + 1 Large clothes basket. + 1 Wash boiler, 1 wash board. + 8 Dozen clothes pins. + 1 Large nail hammer and one small tack hammer. + 1 Bean pot. + 1 Clothes wringer. + +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. + +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. + +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. + +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. + +After you have washed your saucepans, fish-kettle, etc., stand them +before the fire for a few minutes to get thoroughly dry inside, +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. + +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. + +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. + + + + +DYEING OR COLORING. + + +GENERAL REMARKS. + +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, _sufficient to cover the +goods well; this is always understood where quantity is not +mentioned_. 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. + + +SILKS. + +_Black:_--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. + +_Orange:_--For one pound goods, annotto one pound, soda one pound; +repeat as desired. + +_Green--Very Handsome:_--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 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. + +_Purple:_--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. + +_Yellow:_--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. + +_Crimson:_--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. + +_Sky Blue on Silk or Cotton--Very Beautiful:_--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. + +_Brown on Silk or Cotton--Very Beautiful:_--After obtaining a blue +color as above, run goods through a solution of prussiate of potash +one ounce, to water one gallon. + +_Light Blue:_--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. + + +WOOLEN GOODS. + +_Chrome Black--Best in Use:_--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. + +_Wine Color:_--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. + +_Scarlet--Very Fine:_--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. + +_Pink:_--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. + +_Blue--Quick Process:_--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. + +_Madder Red:_--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. + +_Green:_--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. + +_Snuff Brown, Dark:_--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. + +_Another Method--Any Shade:_--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. + +_Orange:_--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. + +_Purple:_--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. + +_Yellow--Rich:_--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. + +_Crimson:_--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. + +_Salmon:_--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. + +_Dove and Slate Colors of All Shades:_--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. + + +COTTON GOODS. + +_Black:_--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 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. + +_Sky Blue:_--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 _beautiful_ brown can be obtained by next +putting the goods through a solution of prussiate of potash. + +_Green:_--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. + +_Yellow:_--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. + +_Orange:_--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. + +_Red:_--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. + + + + +SMALL POINTS ON TABLE ETIQUETTE. + + +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.e._ to hold the knife and fork properly, to eat without the +slightest 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. + +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, _do not_ 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. 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +Spoons are sometimes used with firm puddings, but forks are the better +style. A spoon should never be turned over in the mouth. + +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. + +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 +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. + +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. + +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. + + + + +DINNER GIVING. + + +THE LAYING OF THE TABLE AND THE TREATMENT OF GUESTS. + +In giving "dinners," the apparently trifling details are of great +importance when taken as a whole. + +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 _all_ 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. + +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. + +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 +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. + +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. + +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. + +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 _hot_ +soup, and the _warm_ soup-plates are placed before the seat of the +hostess. Soup and fish being disposed of, then come the joints or +roasts, _entrees_ (made dishes), poultry, etc., also relishes. + +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. + +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. + +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. + +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. + +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. + +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 _off_ 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. + +The hostess should retain her plate, knife and fork, until her guests +have finished. + +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. + +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. + +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. + +Coffee and tea are served _lastly_, 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 +_cafe noir_ to suit himself. + +A _family dinner_, 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. + + + + +MEASURES AND WEIGHTS. + +IN ORDINARY USE AMONG HOUSEKEEPERS. + +4 Teaspoonfuls equal 1 tablespoonful liquid. + +4 Tablespoonfuls equal 1 wine-glass, or half a gill. + +2 Wine-glasses equal one gill or half a cup. + +2 Gills equal 1 coffeecupful, or 16 tablespoonfuls. + +2 Coffeecupfuls equal 1 pint. + +2 Pints equal 1 quart. + +4 Quarts equal 1 gallon. + +2 Tablespoonfuls equal 1 ounce, liquid. + +1 Tablespoonful of salt equals 1 ounce. + +16 Ounces equal 1 pound, or a pint of liquid. + +4 Coffeecupfuls of sifted flour equal 1 pound. + +1 Quart of unsifted flour equals 1 pound. + +8 or 10 ordinary sized eggs equal 1 pound. + +1 Pint of sugar equals 1 pound. (White granulated.) + +2 Coffeecupfuls of powdered sugar equal 1 pound. + +1 Coffeecupful of cold butter, pressed down, is one-half pound. + +1 Tablespoonful of soft butter, well rounded, equals 1 ounce. + +An ordinary tumblerful equals 1 coffeecupful, or half a pint. + +About 25 drops of any thin liquid will fill a common sized teaspoon. + +1 Pint of finely chopped meat, packed solidly, equals 1 pound. + +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. + + + + +INDEX. + +ARTICLES REQUIRED FOR THE KITCHEN, 588 + +BEVERAGES, 458 + Ale, Mulled, or Egg Flip, 468 + Beer, Ginger, 465 + Hop, 465 + Spruce, 466 + Buttermilk as a Drink, 461 + Cherry Bounce, 465 + Chocolate, 461 + Cocoa, 461 + Coffee, 458 + Filtered or Drip, 459 + Healing Properties of, 458 + Iced, 460 + Substitute for Cream in, 460 + Vienna, 459 + Cordial, Blackberry, 465 + Noyeau, 468 + Cream Soda Without Fountain, 467 + Egg Flip, or Mulled Ale, 468 + Egg Nog, 468 + General Remarks, 458 + Inexpensive Drink, 472 + Junket, Delicious, 466 + Koumiss, 470 + Lemonade, 469 + For a Summer Draught, 463 + Lemon Syrup, 467 + Mead Sassafras, 467 + Pineappleade, 471 + Punch, Hot, To Make, 469 + Milk, 468 + Milk, Fine, 469 + Roman. No. 1, 466 + Roman. No. 2, 466 + Raspberry Shrub, 466 + Seidlitz Powder, 471 + Syrup, Lemon, 467 + Strawberry and Raspberry, 469 + Tea, Iced, 461 + To Make, 460 + The Healing Properties of Tea or Coffee, 458 + Vinegar, Home-made Table, 471 + Pineapple, 470 + Raspberry. No. 1, 470 + Raspberry. No. 2, 471 + Very Strong Table, 471 + Water, Strawberry, 469 + Wine, Blackberry No. 1, 462 + Blackberry. No. 2, 463 + Black Currant, 464 + Currant. No. 1, 462 + Currant. No. 2, 462 + Grape, 463 + Honey or Methelin, 464 + Orange, Florida, 463 + Raisin, 464 + Whey, 467 + +BREAD, 238 + Bread, Brown, Boston, 244 + Brown, Boston Unfermented, 244 + Brown, Rhode Island, 245 + Brown, Steamed, 245 + Brown, Virginia, 245 + Compressed Yeast, 241 + Corn, 247 + Corn and Rye, 245 + Corn, Boston, 247 + Corn, Virginia, 247 + French, 246 + German, 247 + Graham, 243 + Graham, Unfermented, 244 + Milk Yeast, 243 + Rye, 245 + Rye and Corn, 245 + Salt-raising, 242 + Twist, 246 + Wheat, 240 + Cake, Corn, New England, 246 + Corn, Spider, 249 + Indian Loaf, 248 + Johnnie, 248 + Potato, Raised, 249 + General Directions, 238 + Southern Corn Meal Pone, or Corn Dodgers, 249 + Yeast, Dried, or Yeast Cakes, 242 + Home-made, 241 + Unrivaled, 242 + +BISCUITS, ROLLS, MUFFINS, ETC, 249 + Biscuit, Baking Powder, 251 + Beaten, 254 + Egg, 252 + Graham (With Yeast), 252 + Grafton Milk, 254 + Light. No. 1, 252 + Light. No. 2, 252 + Potato, 254 + Raised, 251 + Soda, 251 + Sour Milk, 251 + Vinegar, 254 + Bread Crumbs, Prepared, 272 + Bread, Warm for Breakfast, 250 + Buns, London Hot Cross, 255 + Cake, Newport Breakfast, 271 + Cakes, Buckwheat, 266 + Buckwheat (Raised), 265 + Buckwheat (Without Yeast), 265 + Drop (Rye), 261 + Drop (Wheat), 262 + Flannel (With Yeast), 262 + Tea, Berry, 261 + Griddle (Very Good), 263 + Griddle, Bread, 264 + Griddle, Corn Meal, 263 + Griddle, Corn Meal (With Yeast), 263 + Griddle, Feather, 262 + Griddle, French, 265 + Griddle, Graham, 264 + Griddle, Green Corn, 265 + Griddle, Huckleberry, 265 + Griddle, Potato, 264 + Griddle, Rice, 264 + Griddle, Sour Milk, 263 + Griddle, Swedish, 266 + Griddle, Wheat, 262 + Cannelons, or Fried Puffs, 268 + Cracked Wheat, 275 + Crackers, 272 + French, 273 + Cracknels, 257 + Croquettes, Hominy, 274 + Rice, 274 + Crumpets, English, 272 + Plain, 272 + Fritters, Apple, 267 + Cream, 266 + Corn Meal, 266 + Currant, 266 + German, 269 + Golden Ball, 268 + Green Corn, 269 + Hominy, 269 + Parsnip, 269 + Peach, 267 + Pineapple, 267 + Wheat, 267 + Gems, Graham. No. 1, 259 + Graham. No. 2, 259 + Graham, Plain, 259 + General Suggestions, 249 + Hominy, 274, 276 + Hulled Corn or Samp, 275 + Muffins, Corn Meal (Without Eggs), 258 + Egg (Fine), 257 + Hominy, 259 + Plain, 258 + Raised. No. 1, 257 + Raised. No. 2, 257 + Tennessee, 258 + Without Eggs, 258 + Mush, Corn Meal, or Hasty Pudding, 273 + Fried, 273 + Graham, 273 + Oat Flakes, 275 + Oat Meal, 274 + Steamed, 276 + Pop-overs, 262 + Prepared Bread Crumbs, 272 + Puff Balls, 271 + Puffs, Breakfast, 272 + Rolls, Dinner, Fried, 271 + French, 253 + Parker House, 253 + Parker House (Unfermented), 253 + Stale (To Renew), 250 + Rice, Boiled, 275 + Rusks, 256 + With Yeast, 256 + Unfermented, 256 + Sally Lunn, 255 + Unfermented, 255 + Samp, or Hulled Corn, 275 + Scones, Scotch, 256 + Short Cake, Cream, 269 + Huckleberry, 271 + Lemon, 270 + Orange, 270 + Strawberry, 270 + Waffles, 260 + Continental Hotel, 260 + Cream, 260 + Newport, 260 + Rice. No. 1, 261 + Rice. No. 2, 261 + Rice, German, 261 + +TOAST, 276 + American, 277 + Apple, 281 + Cheese. No. 1, 277 + No. 2, 278 + Chicken Hash with Rice, 281 + Codfish on (Cuban Style), 280 + Cream, 277 + Eggs on, 279 + Baked on, 279 + Halibut on, 281 + Ham, 279 + Hashed Beef on, 280 + Milk, 277 + Minced Fowls on, 279 + Mushrooms on, 278 + Nuns', 277 + Oyster, 278 + Reed Birds on, 279 + Tomato, 278 + Veal Hash on, 280 + +BUTTER AND CHEESE, 219 + Butter, A Brine to Preserve, 220 + Putting up to Keep, 220 + To Make, 219 + To Make Quickly, 220 + Cheese, Cottage, 221 + Cream (New Jersey), 221 + Cream Toast, 223 + Fondu, 222 + Scalloped, 222 + Souffle, 222 + Straws, Cayenne, 223 + Curds and Cream, 221 + Pastry Ramakins, 223 + Rarebit, Welsh, 224 + Slip, 222 + Welsh Rarebit, 224 + +CAKE, ETC., 282 + Suggestions in Regard to Cake Making, 282 + + FROSTING OR ICING, 284 + Almond, 285 + Boiled, 286 + Chocolate, 285 + Gelatine, 287 + Golden, 287 + Without Eggs, 287 + Icing, Chocolate, Plain, 285 + Sugar, 286 + Tutti Frutti, 286 + + FILLINGS FOR LAYER CAKES, 287 + No. 1. Cream Filling, 287 + No. 2. Cream Filling, 288 + No. 3. Ice Cream Filling, 288 + No. 4. Apple Filling, 288 + No. 5. Apple Filling, 288 + No. 6. Cream Frosting, 288 + No. 7. Peach Cream Filling, 288 + No. 8. Chocolate Cream Filling, 289 + No. 9. Chocolate Cream Filling, 289 + No. 10. Banana Filling, 289 + No. 11. Lemon Jelly Filling, 289 + No. 12. Orange Cake Filling, 289 + No. 13. Fig Filling, 289 + No. 14. Fruit Filling, 290 + Cake, Almond, 303 + Angel, 302 + Bread or Raised, 290 + Bride, 294 + Chocolate, No. 1, 298 + Chocolate, No. 2, 298 + Chocolate, No. 3, 298 + Chocolate, French, 297 + Citron, 295 + Cocoanut, 299 + Cocoanut and Almond, 299 + Coffee, 299 + Cream, 300 + Cream (Cheap), 306 + Cream, Whipped, 304 + Custard or Cream, 305 + Delicate, 295 + Election, 300 + Feather, 300 + Fruit (Superior), 290 + Fruit, by Measure (Excellent), 291 + Fruit, Dried Apple, 300 + Fruit, Layer, 304 + Fruit, Molasses, 291 + Fruit, White, 391 + Gingerbread, Hard, 306 + Gingerbread, Plain, 307 + Ginger, Soft, 306 + Gold, 296 + Gold and Silver, 307 + Golden Spice, 303 + Golden Cream, 300 + Gold or Lemon, 296 + Hickory Nut or Walnut, 305 + Huckleberry, 308 + Jelly, Layer, 305 + Jelly, Rochester, 303 + Jelly, Rolled, 304 + Layer, To Cut, 304 + Lemon, 295 + Lemon or Gold, 296 + Loaf (Superior), 297 + Loaf (Washington), 302 + Marble, 297 + Pound, Citron, 295 + Pound, Cocoanut, 295 + Pound, English, 294 + Pound, Plain, 294 + Queen's, 302 + Ribbon, 302 + Silver or Delicate, 296 + Snow (Delicious), 296 + Sponge, 292 + Sponge, Almond, 292 + Sponge, Lemon, 293 + Sponge (Old-fashioned), 293 + Sponge, Plain, 293 + Sponge, White, 292 + Sweet Strawberry, 308 + White Mountain, No. 1, 301 + White Mountain, No. 2, 301 + Without Eggs, 301 + Cakes, Corn Starch, 312 + Cream, Boston, 307 + Cup, 311 + Cup, Molasses 308 + Fancy, 310 + Fried, or Doughnuts, 316 + Fried, or Crullers, 317 + Jelly, Brunswick, 313 + Molasses Cup, 308 + Nut, Fried, 318 + Peach, 310 + Plum, Little, 313 + Variegated, 311 + Cookies, 315 + Cocoanut, 316 + Crisp (Very Nice), 316 + Favorite, 315 + Fruit, 315 + Ginger, 309 + Lemon, 316 + Crullers, or Fried Cakes, 317 + or Wonders, 318 + Doughnuts, Bakers' Raised, 317 + German, 318 + or Fried Cakes, 316 + Puff Ball, 319 + Raised, 317 + Drops, Sponge, 313 + Dominoes, 310 + Eclairs, Chocolate, 308 + Ginger Biscuit, White, 307 + Cookies, 309 + Snaps, 309 + Snaps, Bakers', 309 + Gingerbread, Hard, 306 + Plain, 307 + Jumbles, 314 + Almond, 315 + Cocoanut, 314 + Fruit, 315 + Philadelphia, 314 + Wine, 314 + Lady Fingers, or Savory Biscuit, 312 + Neapolitaines, 313 + Sandwiches, Pastry, 313 + Savory Biscuit, 312 + Trifles, 319 + Wafers, 310 + +CANNED FRUITS AND VEGETABLES, 438 + Boiled Cider, Canned, 442 + Canned Corn, 441 + Fruit Juices, 440 + Grapes, 439 + Mince Meat, 442 + Peaches, 439 + Peas, 441 + Pineapple, 440 + Plums, 442 + Pumpkin, 442 + Quinces, 440 + Strawberries, 439 + Tomatoes, 440 + Peach Butter, 443 + General Remarks, 438 + Peaches Dried with Sugar, 443 + To Can Corn, 441 + Peas, 441 + Pineapple, 440 + +CARVING, 7 + Beef, Hind-Quarter, 8 + Fore-Quarter, 8 + Sirloin of, 14 + Duck, Roast, 24 + Fowls, Roast, 23 + Goose, Roast, 23 + Ham, Roast, 20 + Lamb, Fore-Quarter, 19 + Mackerel, 26 + Mutton, 11 + Leg of, 18 + Partridges, 24 + Pheasant, 25 + Pigeons, 25 + Pork, 12 + Salmon, Boiled, 26 + Turkey, Roast, 22 + Veal, Breast of, 15 + Fore-Quarter, 10 + Fillet of, 16 + Hind-Quarter, 10 + Neck of, 17 + Venison, 13 + Haunch of, 21 + +COLORING FOR FRUIT, CONFECTIONERY, ETC., 444 + Caramel, or Burnt Sugar, 445 + Coloring, Green, 444 + Red, Deep, 444 + Red or Pink, 444 + Yellow, 444 + Sugar Grains, 445 + Colored, 445 + To Clarify Jelly, 445 + +CONFECTIONERY, 446 + Candy, Butter Scotch, 453 + Chocolate Caramels, 450 + Chocolate Creams, 448 + Chocolate Cream Drops, 457 + Cocoanut, 452 + Cocoanut Caramels, 456 + Cocoanut Creams, 457 + Cocoanut Creams, 449 + Currant Drops, 451 + Everton Taffy, 452 + Fig, 454 + French Cream, 447 + French Vanilla Cream, 456 + Fruit Creams, 448 + Fruit and Nut Creams, 457 + Grilled Almonds, 450 + Hoarhound, 453 + Lemon Drops, 451 + Maple Sugar Creams, 450 + Molasses, 455 + Molasses and Nut, 451 + Nut, Sugar, 452 + Nut, Molasses, 451 + Nut Creams, 450 + Orange Drops, 457 + Peppermint Drops, 451 + Pop Corn. No. 1, 453 + Pop Corn. No. 2, 453 + Raspberry Creams, 449 + Roley Poley, 454 + Stick, 450 + Variegated Creams, 449 + Walnut Creams, 448 + Candied Oranges, 454 + Candies Without Cooking, 456 + Conserves, Peach, 455 + Strawberry, 455 + Dried Preserves, 456 + General Remarks, 446 + Jujube Paste, 454 + Maple Walnuts, 452 + Peach Leather, 455 + Pop Corn Balls, 452 + +CUSTARDS, CREAMS AND DESSERTS, 344 + Almonds, Salted or Roasted, 366 + Apples, Stewed. No. 1, 370 + Stewed. No. 2, 370 + Blanc Mange. No. 1, 359 + No. 2, 359 + Chocolate, 359 + Corn Starch, 359 + Fruit, 360 + Tapioca, 358 + Cake, Peach, 366 + Charlotte, Burnt Almond, 364 + Country Plum, 364 + Orange, 360 + Orange, 363 + Strawberry, 360 + Tipsy, 363 + Russe, 361 + Russe, Fine, 361 + Russe (Another), 362 + Russe, Economical, 363 + Russe or Naples Biscuit, 362 + Russe, Plain. No. 1, 362 + Russe, Plain. No. 2, 362 + Russe with Pineapple, 364 + Cheese Custard, Recipe for, 375 + Chestnuts, Roast, 367 + Cream, Banana, 352 + Bavarian, 349 + Bavarian Strawberry, 350 + Chocolate. No. 1, 350 + Chocolate or Custard. No. 2, 351 + For Fruit, 355 + Golden, 350 + Italian, 353 + Lemon. No. 1, 351 + Lemon. No. 2, 351 + Lemon. No. 3, 351 + Mock, or Boiled Custard, 346 + Orange, 352 + Peach. No. 1, 353 + Peach. No. 2, 353 + Pie, 366 + Snow, 353 + Solid, 352 + Spanish, 349 + Tapioca Custard, 352 + Velvet, with Strawberries, 365 + Whipped. No. 1, 349 + Whipped. No. 3, 349 + Croutons, After Dinner, 367 + Crystallized Fruit, 369 + Custard, Almond. No. 1, 347 + Almond. No. 2, 348 + Apple, 347 + Baked, 345 + Boiled, 346 + Boiled or Mock Cream, 346 + Caramel, Soft, 345 + Cocoanut, Baked, 348 + Cup, 345 + French, 346 + German, 347 + Snowball, 348 + Tapioca Cream, 352 + Dessert Puffs, 366 + Float, Apple, 354 + Orange, 367 + Floating Island, 358 + Islands, 358 + Fritters, Jelly, 369 + Fruit, Crystallized, 369 + Short Cake, 366 + General Remarks, 344 + Gooseberry Fool, 371 + Honey, Lemon, 358 + Jelly, Cider, 374 + Kisses, 371 + Lemon. No. 1, 373 + Lemon. No. 2, 373 + Orange, 374 + Strawberry, 377 + Variegated, 374 + Wine, 373 + Kisses, Jelly, 372 + or Meringues, 371 + Meringue, Corn Starch, 365 + Peach, 354 + Meringues or Kisses, 371 + Macaroons, Almond, 372 + Chocolate, 373 + Cocoanut, 372 + Mock Ice, 354 + Naples Biscuit, or Charlotte Russe, 362 + Omelet, Sweet. No. 1, 368 + No. 2, 368 + Peaches and Cream, 369 + Pears, Baked, 370 + Stewed, 370 + Puffs, Dessert, 366 + Quinces, Baked, 371 + Salad of Mixed Fruits, 368 + Orange Cocoanut, 368 + Short Cakes, Fruit, 366 + Snow Pyramid, 369 + Apple, 356 + Quince, 356 + Sponge, Lemon, 355 + Strawberry, 355 + Syllabub, 355 + Toast, Lemon, 367 + Trifle, Apple, 357 + Fruit, 357 + Gooseberry, 357 + Grape, 357 + Lemon, 356 + Orange, 356 + Peach, 357 + Washington Pie, 365 + +DINNER GIVING, 599 + +DINNERS AND RECEPTIONS AT WHITE HOUSE, 507 + +DRESSINGS AND SAUCES, 156 + +DUMPLINGS AND PUDDINGS, 381 + +DYEING AND COLORING, 591 + Cotton Goods, 594 + General Remarks, 591 + Silks, 591 + Woolen Goods, 592 + +EGGS AND OMELETS, 225 + Eggs and Bacon Mixed, 229 + aux Fines Herbes, 228 + Boiled, 226 + Boiled, Soft, 226 + Cold, for Picnic, 229 + Fried, 228 + in Cases, 229 + Minced, 229 + Mixed Generally, Savory or Sweet, 229 + Poached, a la Creme, 228 + Poached or Dropped, 227 + Scalloped, 226 + Scrambled, 227 + Shirred, 227 + To Preserve, 225 + Omelets, 230 + Omelet, Asparagus, 232 + Baked, 234 + Bread. No. 1, 234 + Bread. No. 2, 234 + Cheese, 232 + Chicken, 233 + Fish, 233 + Ham, 233 + Jelly, 234 + Meat or Fish, 231 + Mushroom, 233 + of Herbs, 231 + Onion, 234 + Oyster, 233 + Plain, 230 + Rice, 232 + Rum, 235 + Souffle, 235 + Tomato. No. 1, 232 + Tomato. No. 2, 232 + Vegetable, 231 + +FACTS WORTH KNOWING, 566 + +FISH, 49 + Fish, To Fry, 51 + and Oyster Pie, 54 + General Remarks, 49 + Bass, Boiled, 55 + Blue Fish, Boiled, 56 + Baked, 56 + Chowder (Rhode Island), 63 + Clam Chowder, 79 + Fritters, 78 + Clams, Roast, in Shell, 78 + Scalloped, 79 + Stewed, 78 + Codfish, 63 + a la Mode, 64 + Baked, 66 + Balls, 63 + Boiled (Fresh), 64 + Boiled (Salt), 65 + Boiled, and Oyster Sauce, 65 + Steak, New England Style, 66 + Stewed (Salt), 64 + Crab Croquettes, 71 + Pie, 71 + Crabs, Baked, 70 + Deviled, 71 + Scalloped, 61 + Soft Shell, 71 + Fried, 51 + Eels, Fried, 56 + Fritters, 65 + Frogs, Fried, 80 + Stewed, 80 + Halibut, Baked, 58 + Boiled, 57 + Broiled, 58 + Fried. No. 1, 57 + Fried. No. 2, 57 + Steamed, 57 + Fish in White Sauce, 63 + Lobsters Boiled, 68 + Lobster a la Newburg, 70 + Croquettes, 69 + Deviled, 69 + Patties, 70 + Scalloped, 69 + Mackerel, Baked (Salt), 60 + Boiled (Fresh), 61 + Boiled (Salt), 60 + Broiled (Spanish), 60 + Fried (Salt), 61 + Mayonnaise, 62 + Oyster Fritters, 75 + Patties, 75 + Pie (Boston), 76 + Pies, Small, 78 + Pot Pie, 76 + Oysters, 72 + Broiled, 73 + Fried, 72 + Fried in Batter, 72 + Fried (Boston), 73 + Fricasseed, 77 + Mock, 77 + Pan. No. 1, 74 + Pan. No. 2, 74 + Plain Stew, 73 + Roast (Fulton Market), 76 + Roast in Shell. No. 1, 73 + Roast. No. 2, 74 + Scalloped, 76 + Soup, 78 + Steamed, 74 + Steamed in Shell, 74 + Stew (Dry), 73 + Stewed in Cream, 72 + Pan, 51 + Pickerel, Baked, 51 + Pie, 54 + Potted, 63 + Potted (Fresh), 61 + Salmon and Caper Sauce, 52 + Boiled, 52 + Broiled, 52 + Broiled (Salt), 53 + Croquettes, 66 + Fricassee, 53 + Fried (Fresh), 52 + Patties, 54 + Pickled, 53 + Smoked, 53 + Scalloped, 64 + Scallops, 79 + Shad, Baked, 55 + Broiled, 55 + Roe, To Cook, 55 + Sheepshead, with Drawn Butter, 56 + Smelts, Baked, 59 + Fried, 58 + Steamed, 54 + Sturgeon, Fresh Steak Marinade, 62 + Terrapin, Stewed, 68 + Stew, 67 + Stew, with Cream, 67 + Trout, Brook, Fried, 58 + Salmon, Baked, 59 + Turtle or Terrapin Stew, 67 + White, Baked, 59 + Bordeaux Sauce, 59 + Boiled, 59 + +FRENCH WORDS IN COOKING, 587 + +GAME AND POULTRY, 81 + +HEALTH SUGGESTIONS, 521 + Bleeding at the Nose, 532 + Burns and Scalds, 528 + Camphorated Oil, 535 + Colds and Hoarseness, 525 + Compound Cathartic Elixir, 536 + Cough Syrup, 527 + Croup, 528 + Diarrhoea, 530 + Diphtheria, 525 + Eye Washes, 533 + Fainting, 534 + For Constipation, 530 + Severe Sprains, 535 + Toothache, 527 + Gravel, 529 + Grandmother's Cough Syrup, 536 + Eye Wash, 537 + Family Spring Bitters, 537 + Universal Liniment, 536 + Growing Pains Cured, 525 + Hints in Regard to Health, 538 + Hoarseness and Colds, 525 + How Colds are Caught, 521 + To Keep Well, 525 + Use Hot Water, 524 + Hunters' Pills, 537 + Leanness, 527 + Liniment for Chilblains, 535 + Medicinal Food, 540 + Molasses Posset, 526 + Recipe for Felons, 531 + Regulation in Diet, 523 + Relief from Asthma, 531 + Remedy for Lockjaw, 532 + Sore Throat, 529 + Sun Stroke, 534 + Swaim's Vermifuge, 534 + "The Sun's" Cholera Mixture, 535 + To Cure the Sting of Bee or Wasp, 527 + Cure Earache, 527 + Toothache, For, 527 + To Stop the Flow of Blood, 529 + Take Cinders from the Eye, 533 + Remove Warts, 534 + Vermifuge, Swaim's, 534 + Water, 523 + Whooping Cough, 530 + +HOUSEKEEPERS' TIME TABLE, 542 + +ICE-CREAMS AND ICES, 376 + Cream, Fruit, 378 + Frozen Fruits, 379 + Peaches, 379 + Ice, Almond, 380 + Currant, 380 + Lemon, 379 + Orange Water, 380 + Ice-Cream, 376 + Chocolate. No. 1, 377 + Chocolate. No. 2, 377 + Cocoanut, 377 + Custard, 377 + Fruit, 376 + Pure, 376 + Strawberry, 378 + Tutti Frutti 378 + Without a Freezer, 378 + Sherbet, Pineapple, 380 + Raspberry, 380 + +JELLIES AND PRESERVES, 423 + +MEATS, 107 + Beef a la Mode, 113 + Brisket of, Stewed, 120 + Cold Roast, Warmed. No. 1, 122 + Cold Roast, Warmed. No. 2, 122 + Croquettes. No. 1, 121 + Croquettes. No. 2, 121 + Corned or Salted (Red), 116 + Corned, To Boil, 118 + Dried, 116 + Dried, with Cream, 121 + Flank of, to Collar, 115 + Frizzled, 118 + Hash. No. 1, 123 + Hash. No. 2, 123 + Heart, Stewed, 124 + Heart, To Roast, 124 + Kidney, Stewed, 124 + Liver, Fried, 119 + Pot Roast (Old Style), 112 + Pressed, 119 + Roast, 109 + Pie, Roast, 117 + Pie, Roast, with Potato Crust, 116 + Spiced, Excellent, 112 + Spiced, Relish, 119 + Beefsteak. No. 1, 110 + No. 2, 111 + and Onions, 111 + and Oysters, 111 + Flank, 118 + Hamburger, 123 + Pie, 117 + Rolls, 115 + Smothered, 114 + Stewed with Oysters, 114 + To Fry, 111 + Beef-stew, French, 119 + Beef, Tenderloin of, 113 + To Clarify Drippings of, 126 + Tongue, Boiled, 124 + Tongue, Spiced, 125 + To Pot, 120 + Brain Cutlets, 133 + Calf's Head, Baked, 132 + Head, Boiled, 133 + Head Cheese, 133 + Liver and Bacon, 134 + Meat and Potato Croquettes, 121 + Cold, and Potatoes, Baked, 122 + Thawing Frozen, Etc., 109 + To Keep from Flies, 109 + Sweetbreads, 135 + Baked, 135 + Croquettes of, 135 + Fricasseed, 136 + Fried, 135 + Tripe, Fricasseed, 126 + Lyonnaise, 126 + To Boil, 125 + To Fry, 125 + Veal, Braised, 132 + Cheese, 129 + Chops, Fried (Plain), 128 + Collops, 128 + Croquettes, 129 + Cutlets, Broiled (Fine), 129 + Cutlets, Fried, 128 + Fillet of, Roast, 127 + Fillet of, Boiled, 127 + for Lunch 131 + Loaf 131 + Loin of, Roast 126 + Olives, 129 + Patties, 132 + Pie, 130 + Pot Pie, 130 + Pudding, 127 + Stew, 131 + Yorkshire Pudding, For Veal, 110 + LAMB AND MUTTON, 136 + Lamb, Croquettes of Odds and Ends of, 144 + Fore-Quarter of, To Broil, 143 + Pressed, 143 + Quarter of, Roasted, 142 + Stew, 143 + Sweetbreads and Tomato Sauce, 142 + Mutton, Boned Leg of, Roasted, 136 + Chops and Potatoes, Baked, 140 + Broiled, 139 + Fried. No. 1, 139 + Fried. No. 2, 139 + Cutlets (Baked), 140 + Hashed, 138 + Irish Stew, 141 + Leg of, a la Venison, 138 + Leg of, Boiled, 137 + Leg of, Braised, 137 + Leg of, Steamed, 138 + Pudding, 141 + Roast, 136 + Scalloped, and Tomatoes, 142 + Scrambled, 141 + Muttonettes, 140 + PORK, 144 + Bacon and Eggs, Cold, 150 + To Cure English, 155 + Cheese, Head, 154 + Ham and Eggs, Fried, 150 + Boiled, 151 + Broiled, 152 + Potted, 152 + To Bake a (Corned), 151 + Hams and Bacon, To Cure, 154 + and Fish, To Smoke at Home, 154 + Head Cheese, 154 + Lard, To Try Out, 155 + Pig, Roast, 145 + Pigs' Feet, Pickled, 151 + Pork and Beans, Baked, 149 + and Beans (Boston Style), 149 + Chops and Fried Apples, 147 + Chops, Fried, 148 + Cutlets, 147 + Fresh, Pot Pie, 146 + Leg of, Boiled, 146 + Leg of, Roast, 145 + Loin of, Roast, 145 + Pie, 148 + Pot Pie, 148 + Salt, Fried, 149 + Salt, Grilled, 149 + Spare Rib of, Roasted, 146 + Tenderloins, 147 + Roast Pig, 145 + Sausage, Bologna (Cooked), 152 + Sausages, Country Pork, 153 + To Fry, 153 + Scrappel, 150 + +MEASURES AND WEIGHTS, 603 + +MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478 + January, 478 + February, 480 + March, 482 + April, 484 + May, 486 + June, 488 + July, 490 + August, 493 + September, 494 + October, 496 + November, 498 + December, 500 + +MENUS, SPECIAL, 503 + +MISCELLANEOUS RECIPES, 543 + Ammonia, Uses of, 543 + Cement, Cracks in Floors, 559 + for Acids, 560 + for China and Glass, 556 + Cider, To Keep, 561 + Cleaning Jewelry, For, 551 + Oil Cloth, For, 547 + Sinks, For, 557 + Crape, To Renew Old, 551 + Family Glue, 559 + Feathers, To Wash, 549 + Flannels, To Wash, 546 + Fluid, Washing, 562 + Furniture Cream, 559 + How to Freshen up Furs, 550 + Garments, To Wash Colored, 553 + Gloves, To Clean Kid, 551 + Glue, 559 + Family, 559 + Hard Soap (Washing) 562 + Incombustible Dresses, 550 + Insects and Vermin, 544 + Indelible Ink, To Remove, 560 + Lace, To Clean Black. No. 1, 547 + To Clean Black. No. 2, 548 + To Wash White. No. 1, 548 + To Wash White Thread. No. 2, 548 + Leather, A Polish for, 561 + Machine Grease, To Take Out, 546 + Management of Stoves, 557 + Marble, To Remove Stains from, 552 + Moths in Carpets, 545 + Mucilage, Postage Stamp, 559 + Novel Dress Mending, 550 + Oil Cloth Cleaning, 547 + Stains in Silk and Other Fabrics, 554 + Old Style Family Soft Soap, 563 + Paper Hangers' Paste, 553 + Paste for Scrap Books, Etc, 560 + Polish for Ladies' Kid Shoes, 560 + for Leather, 561 + Shirts, to Starch, Fold and Iron, 547 + Silks or Ribbons, to Clean, 549 + To Clean Black Dress, 549 + Silver Plate, To Clean, 552 + Starch Polish, 551 + Soap for Washing Without Rubbing, 563 + Hard (Washing), 562 + Old Style Family, 563 + Soft, To Make Without Cooking, 563 + Stoves, Management of, 557 + The Marking System, 553 + To Bleach Cotton Cloth, 561 + To Cement Cracks in Floors, 559 + To Clean Black Lace, 547 + To Clean Black Dress Silks, 549 + To Clean Kid Gloves, 551 + To Clean Silks and Ribbons, 549 + To Clean Silver Plate, 552 + To Destroy Insects and Vermin, 544 + To Keep Cider, 561 + To Make a Paste to Fasten Labels, 558 + To Raise the Pile on Velvet, 551 + To Remove Indelible Ink, 560 + To Remove Ink from Carpets, 558 + To Remove Stains and Spots, 554 + To Remove Stains from Marble, 552 + To Renew Old Crape, 551 + To Soften Water, 562 + To Starch, Fold and Iron Shirts, 547 + To Take Out Machine Grease, 546 + To Take Rust Out of Steel, 558 + To Whiten Walls, 552 + Uses of Ammonia, 543 + Velvet, to Raise the Pile on, 551 + Walls, to Whiten, 552 + Washing Fluid, 562 + +MODES OF FRYING, 48 + +OMELETS AND EGGS, 225 + +PASTRY, PIES AND TARTS, 320 + Crust, Potato, 324 + Chess Cakes, 343 + General Remarks, 320 + How to Make a Pie, 321 + Icing Pastry, 321 + Maids of Honor, 342 + Meat for Mince Pies (Cooked), 337 + Mince Meat, Mock, Without Meat, 338 + Patties or Shells for Tarts, 325 + Pie, Apple, Green, 326 + Apple and Peach Meringue, 327 + Apple Custard. No. 1, 326 + Apple Custard. No. 2, 326 + Apple Custard. No. 3, 327 + Apple Custard. No. 4, 327 + Apple, Irish, 327 + Apple, Mock, 327 + Apricot Meringue, 332 + Berry, Ripe, 335 + Blackberry, 333 + Cocoanut. No. 1, 328 + Cocoanut. No. 2, 328 + Cherry, 332 + Cranberry, 335 + Cranberry Tart, 335 + Cream, 330 + Cream, Boston, 331 + Cream, Mock, 331 + Cream, Whipped, 331 + Currant. No. 1, 332 + Currant, Ripe. No. 2, 333 + Custard, 331 + Custard, Bakers', 330 + Custard, Chocolate. No. 1, 328 + Custard, Chocolate. No. 2, 328 + Custard, Fruit, 332 + Dried Fruit, 335 + Fruit, German, 342 + Gooseberry, 336 + Grape, 334 + Huckleberry, 333 + Jelly and Preserved Fruit, 335 + Lemon. No. 1 (Superior), 328 + Lemon. No. 2, 329 + Lemon. No. 3, 329 + Lemon. No. 4, 329 + Lemon, Raisin, 333 + Mince. No. 1, 338 + Mince. No. 2, 338 + Molasses, 333 + Orange, 330 + Peach, 335 + Pineapple, 334 + Plum or Damson, 334 + Pumpkin. No. 1, 336 + Pumpkin. No. 2, 336 + Pumpkin, Without Eggs, 337 + Rhubarb, 333 + Rhubarb (Cooked), 334 + Ripe Berry, 335 + Squash, 337 + Sweet Potato, 337 + Tomato, Green, 332 + Pie Crust, Plain, 324 + To Make Flaky, 325 + Rule for Undercrust, 324 + Puff Paste, Fine, 322 + for Pies, 322 + of Suet, 324 + Soyer's Recipe for, 323 + Pumpkin or Squash for Pies, Stewed, 336 + Baked, 336 + Tartlets. No. 1, 325 + No. 2, 325 + Lemon. No. 1, 339 + Lemon. No. 2, 340 + Meringue Custard, 340 + Orange, 340 + Plum Custard, 339 + Tarts, 326 + Apple, 342 + Berry, 341 + Chocolate, 341 + Cocoanut, 341 + Cream, 343 + Gooseberry, Green, 341 + Jam, Open, 343 + Strawberry Cream, 341 + Turnover, Fruit, Suitable for Picnics, 339 + +POULTRY AND GAME, 81 + Chicken, Boiled, 87 + Breaded, 92 + Broiled, 89 + Broiled on Toast, 93 + Croquettes. No. 1, 90 + Croquettes. No. 2, 91 + Croquettes, To Fry, 91 + Curry, 93 + Dressed as Terrapin, 95 + Fricassee, 87 + Fried, 90 + Fried a la Italienne, 90 + Lunch for Traveling, 91 + Macaroni and, 96 + Patties, 88 + Pickled, 88 + Pie, 89 + Pot Pie. No. 1, 94 + Pot Pie. No. 2, 94 + Potted, 92 + Pressed, 91 + Pudding, 96 + Rissoles of, 88 + Roast, 86 + Roley Poley, 95 + Scalloped, 92 + Steamed, 87 + Stewed (Whole Spring), 87 + Stewed with Biscuit, 95 + Turnovers, 95 + Dressing or Stuffing for Fowls, 83 + Oyster, 83 + Duck, Braised, 97 + Canvas Back, 99 + Duck Pie, 98 + Roast (Tame), 96 + Roast (Wild), 98 + Stewed, 97 + Warmed Up, 98 + Wild, 98 + Game Pie, 101 + Salmi of, 103 + Goose, Roast, 86 + Grouse, To Roast, Etc., 101 + Hare, Roast, 102 + Partridges, To Roast, Etc., 101 + Pigeon Pie, 99 + Pigeons, Broiled, or Squabs, 100 + Roast, 99 + Stewed, 99 + Quail, To Roast, 101 + To Roast, Etc., 101 + Rabbit, Broiled, 103 + Fricassee, 102 + Fried, 103 + Pie, 103 + Roast, 103 + Reed Birds, 100 + Salmi of Game, 103 + Snipe, 100 + Snow Birds, 102 + Squab Pot Pie, 100 + Squirrels, 102 + Turkey, Boned, 85 + Boiled, 84 + Hashed, 85 + Roast, 82 + Scallop, 84 + Warmed Over, 85 + Venison, Baked Saddle of, 105 + Steak, Broiled, 104 + Steak, Fried, 106 + Hashed, 106 + Pie or Pastry, 105 + Roast Haunch of, 104 + Woodcock, Roasted, 100 + +PRESERVES, JELLIES, ETC, 423 + A New Way of Keeping Fruit, 436 + Brandied Peaches or Pears, 436 + General Remarks, 423 + Jam, Gooseberry, 435 + Raspberry, 436 + Strawberry, 435 + Jellies, Fruit, 431 + Jelly, Apple, 433 + Crab Apple, 434 + Currant, 431 + Currant (New Method), 432 + Grape, 433 + Orange, Florida, 433 + Peach, 434 + Quince, 432 + Raspberry, 432 + Macedoines, 436 + Marmalade, Lemon, 435 + Orange, 434 + Orange Syrup, 434 + Pineapple Preserves, 427 + Preserved Apples (Whole), 426 + Preserved Cherries, 424 + Cranberries, 424 + Egg Plums, 425 + Peaches, 426 + Pears, 427 + Pumpkins, 429 + Quinces, 427 + Strawberries, 425 + Tomatoes (Green), 426 + Preserving Fruit, (New Mode), 429 + (New Method of), 430 + Raisins (A French Marmalade), 435 + To Preserve and Dry Green Gages, 428 + Berries Whole (Excellent), 425 + Fruit Without Sugar, 430 + Water Melon and Citron Rind, 428 + +PUDDINGS AND DUMPLINGS, 381 + A Royal Dessert, 416 + Batter, Common, 386 + Berry Rolls, Baked, 414 + Cobbler, Peach, 413 + Currants, To Clean, 383 + Dumplings, Apple, 384 + Apple (Boiled), 385 + Lemon, 386 + Oxford, 385 + Preserve, 385 + Rice, Boiled (Custard Sauce), 384 + Suet. No. 1, 385 + Suet. No. 2, 386 + General Remarks, 381 + Geneva Wafers, 414 + Huckleberries with Crackers and Cream, 416 + Pudding, Almond, 386 + Almond. No. 1, 390 + Almond. No. 2, 390 + Apple and Brown Bread, 388 + Apple, Baked, 386 + Apple, Boiled, 387 + Apple Custard, 391 + Apple Puff, 389 + Apple Roley Poley, 411 + Apple Sago, 401 + Apple Tapioca, 388 + Banana, 412 + Batter, Baked, 390 + Batter, Boiled, 390 + Berry, Cold, 388 + Bird's Nest, 387 + Blackberry and Whortleberry, 409 + Bread and Butter. No. 1, 387 + Bread and Butter. No. 2, 387 + Bread, Baked Plain, 389 + Bread, Boiled, 389 + Bread (Superior), 389 + Cabinet, 398 + Cherry, 396 + Cherry, Boiled or Steamed, 396 + Chocolate. No. 1, 401 + Chocolate. No. 2, 402 + Chocolate. No. 3, 402 + Chocolate. No. 4, 402 + Christmas Plum, by Measure, 397 + Cocoanut. No. 1 (French), 395 + Cocoanut. No. 2, 396 + Cocoanut. No. 3, 396 + Cold Fruit, 392 + Corn Meal, 404 + Corn Meal, Apple, 404 + Corn Meal, Baked Without Eggs, 393 + Corn Meal, Baked with Eggs, 394 + Corn Meal, Boiled, 394 + Corn Meal, Boiled Without Eggs, 394 + Corn Meal, Fruit, 404 + Corn Meal Puffs, 395 + Corn Starch, 392 + Cottage, 305 + Cracker, 393 + Cranberry, Baked, 398 + Cream, 392 + Cream Meringue, 392 + Cuban, 393 + Currant, Boiled, 410 + Custard, 391 + Custard. No. 1, 391 + Custard. No. 2, 391 + Custard Apple, 391 + Delmonico, 406 + English Plum (The Genuine), 396 + Fig, 404 + Fruit, 405 + Fruit, 409 + Fruit, Cold, 392 + Fruit, Puff, 411 + Fruit, Rice, 407 + Graham, 412 + Green Corn, 414 + Hominy, 413 + Huckleberry, Baked, 409 + Indian, Delicate, 395 + Jelly, 415 + Lemon, 400 + Lemon, Baked (Queen of Puddings), 399 + Lemon, Boiled, 400 + Lemon, Cold, 400 + Minute. No. 1, 414 + Minute. No. 2, 415 + Nantucket, 406 + Orange. No. 1, 399 + Orange. No. 2, 399 + Orange Roley Poley, 411 + Peach, Dried, 412 + Peach, Pear and Apple, 403 + Pie Plant or Rhubarb, 405 + Pineapple, 410 + Plum, English (The Genuine), 396 + Plum, Baked, 397 + Plum, Without Eggs, 398 + Prune, 409 + Quick, 416 + Raspberry, 403 + Ready, 416 + Rhubarb or Pie Plant, 405 + Rice, Boiled. No. 1, 408 + Rice, Boiled. No. 2, 408 + Rice, Fruit, 408 + Rice (Fine), 407 + Rice (Plain), 406 + Rice, Lemon, 407 + Rice, Meringue, 407 + Rice, Snow Balls, 408 + Rice, Without Eggs, 407 + Roley Poley (Apple), 411 + Roley Poley (Orange), 411 + Sago, Apple, 401 + Sago, Plain, 401 + Sago, Royal, 401 + Saucer, 406 + Snow, 405 + Sponge Cake. No. 1, 411 + Sponge Cake. No. 2, 412 + Strawberry Tapioca, 403 + Suet, Plain, 413 + Suet, Plum, 413 + Sunderland, 415 + Sweet Potato, 410 + Tapioca, 403 + Tapioca, Apple, 388 + Toast, 406 + Transparent, 410 + Whortleberry and Blackberry, 409 + Puffets, Apple, Boiled, 386 + Royal Dessert, A, 416 + To Chop Suet, 383 + Stone Raisins, 383 + +SANDWICHES, 236 + Cheese, 237 + Chicken, 236 + Egg, 237 + Ham, 236 + Plain, 236 + Mushroom, 237 + Sardine, 236 + Water Cress, 237 + +SAUCES AND DRESSINGS FOR MEATS, 156 + Butter, Drawn, 156 + To Brown, 164 + Cocoanut Prepared (For Pies, Puddings, Etc.), 165 + Curry Powder, 164 + Sauce, 164 + Flour, To Brown, 164 + Herbs for Winter, 166 + Meats and Their Accompaniments, 166 + Mustard, French, 165 + To Make, 164 + Omelet, Apple, 163 + Pepper, Kitchen, 165 + Sauce, Apple, 162 + Apple, Cider, 162 + Apple, Old-fashioned, 162 + Bechamel, 160 + Bread, 159 + Brown, 161 + Brown, Sharp, 160 + Caper, 158 + Celery, 158 + Chili, 159 + Cranberry, 163 + Curry, 164 + Egg or White, 156 + Fish. No. 1, 158 + Fish. No. 2, 158 + for Boiled Cod, 157 + for Salmon and Other Fish, 157 + Hollandaise, 161 + Jelly, Currant, 161 + Lobster, 157 + Maitre d'Hotel, 160 + Mint, 160 + Mushroom, 161 + Onion, 159 + Oyster, 157 + Tartare, 156 + Tomato, 159 + Wine, for Game, 160 + Spices, 165 + Vegetables Appropriate to Different Dishes, 167 + for Breakfast, 168 + Vinegar, Cucumber, 163 + Flavored, 163 + Warm Dishes for Breakfast, 167 + SALADS, 168 + Celery, Undressed, 175 + Cucumbers, to Dress Raw, 175 + Dressing, Cream Salad. No. 1, 170 + Cream Salad. No. 2, 170 + for Cold Slaw (Cabbage Salad), 169 + Mayonnaise, 169 + Salad, French, 170 + Endive, 174 + Horse-radish, 176 + Lettuce, 176 + Peppergrass and Cress, 176 + Radishes, 175 + Salad, Bean, 175 + Cabbage or Cold Slaw, 169 + Celery, 174 + Chicken, 171 + Crab, 173 + Dutch, 172 + Fish, 172 + Ham, 172 + Lettuce, 174 + Lobster. No. 1, 171 + Lobster. No. 2, 171 + Oyster, 172 + Potato, Cold, 175 + Potato, Hot, 174 + Summer, Mixed, 170 + Tomato, 174 + Slaw, Cold, 173 + Cold, Dressing for, 169 + Cold, Plain, 173 + Hot, 173 + CATSUPS, 176 + Catsup, Apple, 178 + Cucumber, 178 + Currant, 178 + Gooseberry, 178 + Mushroom, 178 + Oyster, 177 + Tomato. No. 1, 176 + Tomato. No. 2, 176 + Tomato, Green, 177 + Walnut, 177 + Vinegar, Celery, 179 + Spiced, 179 + Chocolate. (See BEVERAGES) + Cocoa. (See BEVERAGES) + Coffee. (See BEVERAGES) + PICKLES, 179 + General Remarks, 179 + Green Pepper Mangoes, 183 + Piccalili, 186 + Pickle, An Ornamental, 186 + East India, 187 + Pear, 189 + Sweet, for Fruit, 188 + Watermelon, 188 + Pickled Butternuts and Walnuts, 188 + Cabbage (Purple), 182 + Cabbage (White), 182 + Cauliflower, 183 + Cherries, 190 + Eggs, 186 + Green Peppers, 183 + Mangoes, 184 + Mushrooms, 182 + Onions, 184 + Oysters, 185 + Pickles, Blue Berry, 187 + Chow Chow (Superior English Recipe), 183 + Cucumber, 180 + Cucumber, for Winter Use, 180 + Cucumber, Ripe, 185 + Cucumber, Sliced, 180 + Cucumber, Sweet, Ripe, 186 + East India, 187 + Green Tomato (Sour), 181 + Green Tomato (Sweet), 181 + Mixed, 187 + Spiced Currants, 189 + Grapes, 190 + Plums, 189 +SAUCES FOR PUDDINGS, 417 + Brandy, Cold, 417 + Liquid, 418 + or Wine. No. 1, 417 + or Wine. No. 2, 417 + Caramel, 419 + Cream, Cold, 419 + Warm, 419 + Custard, 420 + Fruit, 421 + Grandmother's, 418 + Hard, Plain, Cold, 420 + Jelly, 421 + Lemon, 418 + (Cold), 419 + Brandy for Cakes and Puddings, 422 + Cream (Hot), 418 + Milk, 420 + or Cream, 421 + Old Style, 420 + Orange Cream (Hot), 419 + (Cold), 419 + Plain, A Good, 420 + Plum Pudding, Superior, 418 + Rose Brandy for Cakes and Puddings, 423 + Sugar, 418 + Sweet Common, 421 + Syrup for Fruit, 421 + Wine, Rich, 417 + +SEASONABLE FOODS, VARIETIES OF, 473 + +SICK, COOKING FOR THE, 510 + Acid Drinks, 519 + Apples, Baked, 515 + A Remedy for Boils, 520 + Arrowroot Blanc Mange, 512 + Milk Porridge, 512 + Wine Jelly, 514 + Baked Apples, 515 + Beefsteak and Mutton Chops, 510 + Beef Tea, 511 + Blackberry Cordial, 518 + Blanc Mange, Arrowroot, 512 + Irish Moss, 515 + Boiled Rice, 514 + Boils, Remedy for, 520 + Bread Panada, 517 + Broth, Veal or Mutton, 511 + Clam, 516 + Chicken, 511 + Chicken Jelly, 514 + Broth, 511 + Clam Broth, 516 + Codfish, Milk or Cream, 516 + Corn Meal Gruel, 512 + Cracker Panada, 517 + Cup Pudding, 515 + Pudding, Tapioca, 515 + Custard, 516 + Cure for Ringworms, 520 + Draughts for the Feet, 519 + Egg Gruel, 512 + Toast, 515 + Flax Seed Tea, 513 + Seed Lemonade, 513 + For Children Teething, 518 + General Remarks, 510 + Gruel, Corn Meal, 512 + Egg, 512 + Oat Meal, 511 + Hominy, 514 + Irish Moss Blanc Mange, 515 + Jelly Arrowroot Wine, 514 + Chicken, 514 + Mulled, 516 + Sago, 514 + Tapioca, 513 + Linseed Tea, 518 + Milk Porridge, 512 + or Cream Codfish, 516 + Milk Toast, Plain, 517 + Mulled Jelly, 516 + Mutton Chops and Beefsteak, 510 + or Veal Broth, 511 + Oat Meal Gruel, 511 + Oyster Toast, 516 + Panada, Bread, 517 + Cracker, 517 + Porridge Milk, 512 + Arrowroot, Milk, 512 + Poultices, 519 + Powders for Children, 518 + Pudding, Cup, 515 + Cup, Tapioca, 515 + Rice, Boiled, 514 + Ringworms, Cure for, 520 + Sago Jelly, 514 + Soft Toast, 515 + Slippery Elm Tea, 517 + Elm Bark Tea, 513 + Tamarind Water, 513 + Tapioca Jelly, 513 + Tea, Beef, 511 + Flax Seed, 513 + Linseed, 518 + Slippery Elm, 517 + Slippery Elm Bark, 513 + Toast, Water, or Crust Coffee, 517 + Milk, Plain, 517 + Egg, 515 + Oyster, 516 + Soft, 515 + Veal or Mutton Broth, 511 + +SMALL POINTS ON TABLE ETIQUETTE, 595 + +SOUPS, 27 + Asparagus, Cream of, 36 + Bean (Dried), 36 + Beef, 31 + Calf's Head or Mock Turtle, 39 + Chicken Cream, 34 + Consomme, 33 + Corn, 35 + Game, 32 + Gumbo or Okra, 41 + Herbs and Vegetables Used in, 29 + Julienne, 33 + Macaroni, 40 + Mullagatawny, 38 + Mutton Broth (Scotch), 32 + Okra or Gumbo, 41 + Ox Tail, 34 + Pea (Green), 36 + Split, 35 + Pepper Pot (Philadelphia), 37 + Plain, Economical, 34 + Spinach, Cream of, 34 + Squirrel, 37 + Stock, 30 + White, 31 + To Clarify, 31 + Tapioca Cream, 41 + Tomato. No. 1, 38 + No. 2, 38 + No. 3, 38 + Turkey, 40 + Turtle, Mock, 39 + Green, 40 + from Beans, 37 + Veal (Excellent), 32 + +SOUPS WITHOUT MEATS, 41 + + Celery, 43 + Clam, Plain and French, 47 + Croutons for, 45 + Dumpling, Egg for, 44 + Suet for, 44 + Egg Balls for, 44 + Fish, 45 + Force Meat Balls for, 43 + (Soyer's Recipe), 44 + Lobster or Bisque, 46 + Noodles for, 43 + Onion, 41 + Oyster Soup. No. 1, 46 + No. 2, 46 + Pea, 43 + Potato (Irish), 43 + Stock, Fish, 45 + Vegetable, Spring, 42 + Winter, 42 + Vermicelli, 42 + White (Swiss), 42 + +TABLE ETIQUETTE, SMALL POINTS ON, 595 + +TOILET RECIPES, ITEMS, ETC., 577 + + Antidotes for Poisons, 585 + Bad Breath, 582 + Bandoline, 580 + Barbers' Shampoo Mixture, 583 + Bay Rum, 577 + Burnett's Celebrated Powder for the Face, 580 + Camphor Ice, 583 + Cold Cream, 578 + Cologne Water (Superior), 577 + Complexion Wash, 580 + Cream of Lilies, 578 + of Roses, 578 + Cure for Pimples, 581 + Dye for White or Light Eye-brows, 579 + For Dandruff, 578 + Hair Invigorator, 578 + Wash, 579 + How to Keep Brushes Clean, 583 + Jockey Club Bouquet Cologne, 577 + Lavender Water, 577 + Lip Salve, 578 + Macassar Oil for the Hair, 578 + Odoriferous or Sweet Scenting Bags, 583 + Ox-marrow Pomade, 579 + Pearl Smelling Salts, 582 + Tooth Powder, 582 + Phalon's Instantaneous Hair Dye 579 + Pimples, Cure for, 581 + Razor-strop Paste, 583 + Removing Tartar from the Teeth, 582 + Rose-water, 577 + Shaving Compound, 583 + Toilet or Face Powder, 580 + Items, 584 + Toilet Soap, 585 + To Increase the Hair in the Brows, 580 + Remove Freckles, 581 + Remove Moth Patches, 581 + +VEGETABLES, 191 + Asparagus, 210 + with Eggs, 211 + Beans, Lima and Kidney, 209 + String, 208 + Beets, Baked, 210 + Boiled, 210 + Stewed, 210 + Cabbage, Boiled, 200 + French Way of Cooking, 201 + Fried, 201 + Ladies', 201 + Sourcrout, 202 + Steamed, 201 + with Cream, 200 + Carrots, Mashed, 214 + Stewed, 213 + Cauliflower, 200 + Fried, 200 + Celery, 209 + Corn, Boiled, Green, 206 + Fried, 207 + Pudding, 207 + Roasted (Green), 207 + Stewed, 207 + Succotash, 208 + Cucumbers, a la Creme, 206 + Fried, 206 + Cymblings, or Squashes, 211 + Egg Plant, Fried, 208 + Stuffed, 208 + Endive, Stewed, 214 + General Remarks, 191 + Greens, 213 + Mushrooms, Baked, 214 + Canned, 215 + for Winter Use, 215 + Stewed, 215 + Okra, 210 + Onions, Baked, 199 + Boiled, 198 + Fried, 199 + Scalloped, 199 + Stewed, 199 + Oyster Plant or Salsify Fried, 209 + Stewed, 209 + Parsnips, Boiled, 203 + Creamed, 204 + Fried, 203 + Fritters, 203 + Stewed, 203 + Peas, Green, 211 + Stewed, 211 + Potato Croquettes. No. 1, 196 + Croquettes. No. 2, 196 + Fillets, 196 + Puffs, 193 + Snow, 194 + Potatoes, a la Creme, 193 + a la Delmonico, 197 + Baked, 197 + Browned, 192 + Browned--With Roast. No. 1, 197 + Browned--With Roast. No. 2, 198 + Crisp, 195 + Favorite, Warmed, 195 + Fried, with Eggs, 197 + Hasty Cooked, 195 + Lyonnaise, 196 + Mashed, 192 + Mashed, Warmed Over, 193 + New, and Cream, 193 + New, To Boil, 192 + Raw, Fried, 194 + Saratoga Chips, 193 + Scalloped (Kentucky Style), 194 + Steamed, 194 + Sweet, 198 + Sweet, Baked, 198 + Pumpkin, Stewed, 214 + Rice, To Boil, 202 + Salsify, Fried, 209 + or Oyster Plant, Stewed, 209 + + Sourcrout, 202 + Spinach, 212 + Squashes or Gymblings, 211 + Squash, Winter, Baked, 212 + Winter, Boiled, 212 + String Beans, 208 + Succotash, 208 + Tomatoes, Baked (Plain), 205 + Broiled and Fried, 205 + Fried and Broiled, 205 + Scalloped, 204 + Scrambled, 206 + Stewed, 204 + Stuffed, Baked, 204 + To Peel, 204 + Raw, To Prepare, 205 + Truffles, 216 + (Italian Style of Dressing), 216 + Au Naturel, 216 + Turnips, 214 + Vegetable Hash, 212 + +MACARONI, 216 + Macaroni, a la Creme, 217 + a la Italienne, 216 + and Cheese, 217 + and Tomato Sauce, 218 + Timbale of, 217 + + + + + + + + + + + + + + + + +End of the Project Gutenberg EBook of The Whitehouse Cookbook (1887) +by Mrs. F.L. 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