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+The Project Gutenberg eBook, The Cookery Blue Book, by Society for
+Christian Work of the First Unitarian Church, San Francisco, California
+
+
+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 Cookery Blue Book
+
+
+Author: Society for Christian Work of the First Unitarian Church, San
+Francisco, California
+
+
+
+Release Date: August 20, 2008  [eBook #26374]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE COOKERY BLUE BOOK***
+
+
+E-text prepared by Julia Miller and the Project Gutenberg Online
+Distributed Proofreading Team (http://www.pgdp.net) from digial material
+generously made available by Internet Archive
+(http://www.archive.org/index.php)
+
+
+
+Note: Images of the original pages are available through
+      Intenet Archive. See
+      http://www.archive.org/details/cookerybluebook00firsrich
+
+
+Transcriber's Note
+
+      Obvious typographical errors have been corrected. A list of
+      corrections is found at the end of the text.
+
+      Inconsistencies in spelling and hyphenation have been retained.
+      A list of inconsistently spelled and hyphenated words is found
+      at the end of the text.
+
+      Oe ligatures have been expanded.
+
+      Text enclosed between equal signs was in bold face in the
+      original (=bold=).
+
+
+
+
+
+THE COOKERY BLUE BOOK
+
+Prepared by the
+
+SOCIETY FOR CHRISTIAN WORK
+OF THE
+FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL.
+
+"Tried and True"
+
+
+
+
+
+
+
+San Francisco
+C. A. Murdock & Co., Printers
+1891
+
+
+
+
+    _The capon burns, the pig falls from the spit;
+    The clock hath struck twelve upon the bell;
+    My mistress made it one upon my cheek--
+    She is so hot, because the meat is cold;
+    Methinks your man, like mine, should be your clock,
+    And strike you home without a messenger.
+    My charge was but to fetch you from the mart
+    Home to your house, the Phoenix, sir, to dinner--
+    My mistress and her sister wait for you._
+
+    _--Comedy of Errors._
+
+
+
+
+THE
+
+COOKERY BLUE BOOK
+
+
+
+
+SOUPS.
+
+
+=Bouillon Soup.=
+
+4 pounds of round of beef cut into dice pieces. Trim off all fatty skin.
+4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large
+carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and
+pepper to taste.
+
+Pour on the water, and let it simmer six hours, skimming carefully, for
+if any grease is allowed to go back into the soup it is impossible to
+make it clear. Scrape the carrots, stick 4 whole cloves into each onion,
+and put them in the soup; then add the celery seed, parsley, mace,
+pepper and salt. Let this boil till the vegetables are tender, then
+strain through a cloth, pouring the soup through first, then putting the
+meat in it to drain, never squeezing or pressing it.
+
+If you wish to color it, you can put in a dessertspoon of burnt sugar.
+It can be nicely flavored by adding some walnut catsup, together with
+mushroom and a very little Worcestershire.
+
+
+=Beef Soup.=
+
+Boil trimmings of roast beef and beef-steak bones for three hours. Cool
+and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of
+salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo
+pods, half a bay leaf and a little chopped parsley. Add a few drops of
+caramel and serve hot. Strain, if preferred thin.
+
+
+=Tomato Soup without Stock.=
+
+1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
+mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub
+together 2 heaping tablespoons of flour and a piece of butter the size
+of an egg. Put this in the strained liquor and boil. This makes soup for
+six persons.
+
+
+=Milk Tomato Soup.=
+
+Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
+pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of
+mace, and salt to taste. Let it scald, not boil, and add 2 rolled
+crackers.
+
+
+=Bisque Soup.=
+
+2 large onions sliced, 1 can tomatoes. Boil together half an hour or
+longer, then put through colander and add 1 quart beef stock, salt and
+pepper. Let this boil together a few moments. Whip 1 cup cream with the
+yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to
+the stock, boil up, and serve at once.
+
+
+=Mock Bisque Soup.=
+
+1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
+of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put
+the tomato on to stew and the milk in a double kettle to boil, reserving
+half a cup to mix with flour. Mix the flour smoothly with the cold milk
+and cook ten minutes.
+
+To the tomato add the soda, stir well, and rub through a strainer that
+is fine enough to keep back the seeds. Add butter, salt and pepper to
+the milk and then the tomato. Serve immediately.
+
+
+=Bean Soup.=
+
+1 coffee cup of brown beans soaked over night; boil in a gallon of water
+with a piece of salt pork 3 inches square (a little beef is good, also)
+several hours, until beans are soft; strain, and add a small bit of
+butter, the juice of 1 lemon and a small cup of sherry wine.
+
+
+=Black Bean Soup.=
+
+1 pint of beans soaked over night; 2 quarts water and boil five or six
+hours, adding water as it boils away; when soft, strain out the skins,
+season with salt and pepper to taste. When ready for the table add a
+large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,
+sliced very thin. Do not cook it any after these ingredients are added.
+
+
+=Split Pea Soup.=
+
+1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
+in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until
+the water is reduced one-half. Pour in a colander and press the peas
+through; return to the kettle and add a small amount of celery chopped
+fine. Fry three or four slices of bread quite brown in butter--cut in
+squares when served.
+
+
+=Grandmother Sawtelle's Pea Soup.=
+
+Soak a quart of dried peas over night. In the morning put them on to
+boil with fragments of fresh meat; also cloves, allspice, pepper and
+salt. Let boil until soft, then strain through a colander. Have some
+pieces of bread or crackers inch square, and put them into the oven to
+dry without browning; a pint of bread to a quart of peas. Take 2/3 of a
+cup of melted butter and put the bread in it; stir until the bread and
+butter are well mixed, then put into the peas and it is done. If the
+peas do not boil easily add a little saleratus.
+
+
+=Green Pea Soup.=
+
+Boil the pods first, then remove and boil peas in same water until soft
+enough to mash easily. Add a quart of milk, and thickening made of a
+tablespoonful of butter and 1 of flour. Boil a few minutes and serve.
+
+
+=Celery Soup (for six persons).=
+
+Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of
+milk and 1 of cream); rub through a sieve, add 1 quart of veal stock,
+salt, cayenne and 3 heads of celery grated fine.
+
+
+=Cream of Celery Soup.=
+
+4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
+water it is boiled in); rub celery through fine sieve; mix celery and
+milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of
+butter, 1 scant teaspoonful of salt. If desired, can boil celery in the
+morning, then about half an hour before dinner take milk, flour, butter,
+salt and celery and boil together, stirring constantly so it will cook
+evenly. When the consistency of cream, it is ready for use.
+
+
+=Ox-tail Soup.=
+
+1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail
+into pieces and fry brown in butter. Slice onions and 2 carrots, and
+when you remove the tail from the pan put these in and brown also; then
+tie them in a thin cloth with the thyme and put in the soup pot. Lay the
+tail in and then the meat cut into small pieces. Grate over them the
+remaining 2 carrots, and add 4 quarts of water, with salt and pepper.
+Boil four to six hours. Strain five minutes before serving and thicken
+with 2 tablespoonfuls of browned flour. Boil ten minutes longer.
+
+
+=Mushroom Soup.=
+
+1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,
+and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;
+heat milk. Mix butter and corn starch to cream, and add hot milk and
+then stock. Boil 1 pound of mushrooms until soft, and then strain. Have
+them ready and add to the soup, letting it stand to thicken. It is
+improved by a little whipped cream added before serving.
+
+
+=Soupe a l'Ognon.=
+
+Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup
+stock. When very hot add 3 onions, sliced thin, then a full 1/2 teacup
+of flour, stirring constantly that it may not burn. Add 1 pint boiling
+water, pepper and salt, and let boil one minute, then placing on back of
+range till ready to serve, when add 1 quart of boiling milk and 3 mashed
+boiled potatoes. Gradually add to the potatoes a little of the soup till
+smooth and thin enough to put into the soup kettle. Stir all well, then
+strain. Put diamond-shaped pieces of toasted bread in bottom of tureen
+and pour soup over it.
+
+
+=Potato Soup.=
+
+Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter
+size of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1
+pint of water and 1 pint of milk together and pour on potatoes boiling
+hot. Stir it well, strain and serve.
+
+
+=Asparagus (white) Soup.=
+
+Cut off the hard, green stems from two bunches of asparagus and put them
+in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is
+the best). Boil in a closely covered pot three hours, till the meat is
+in rags and the asparagus dissolved. Strain the liquor and return to the
+pot with the remaining half of the asparagus heads. Let this boil for
+twenty minutes more and add, before taking up, 2/3 of a teacup of sweet
+cream, in which has been stirred a dessertspoonful of corn starch. When
+it has fairly boiled up, serve with small squares of toast in the
+tureen. Season with salt and pepper.
+
+
+=Soup a la Minute (for six persons).=
+
+Cut 4 ounces of fat salt pork in dice and set it on the fire in a
+saucepan; stir, and when it is turning rather brown, add 1 onion
+chopped, and 1/2 a medium-sized carrot sliced. When they are partly
+fried, add 2 pounds of lean beef cut in small dice, and let fry five
+minutes. Then pour in it about 3 pints of boiling water, salt and
+pepper, and boil gently for three-quarters of an hour.
+
+
+=Caramel, for Coloring Soups.=
+
+Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup
+cold water, stirring briskly, and boil till it thickens. Keep in
+large-mouthed bottle.
+
+[Illustration]
+
+
+
+
+BREAKFAST DISHES.
+
+
+=Baked Omelet--No. 1.=
+
+5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat
+the whites and yolks of the eggs separately and very stiff; stir lightly
+together and add other ingredients. Bake in a buttered pudding-dish and
+serve immediately.
+
+
+=Baked Omelet--No. 2.=
+
+1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
+thick. Add a dessertspoon of butter and salt to taste. After removing
+from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an
+oven heated as for cake.
+
+
+=Bread Omelet.=
+
+Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
+beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,
+with a tablespoonful of butter. Bake in a moderate oven.
+
+
+=Baked Eggs.=
+
+Separate the whites from the yolks keeping each yolk separate. Salt the
+whites, while beating to a stiff froth, then spread on a platter. Place
+the yolks at regular distances apart in cavities made in the beaten
+whites, and bake in a moderate oven till brown.
+
+
+=Eggs (au miron) with Asparagus.=
+
+Cut off the green part of the asparagus the size of peas, and scald in
+hot water a few minutes, then put in the saucepan with a little butter,
+small bunch of parsley and young onions tied together (so that it can be
+removed before breaking the eggs on the asparagus). Add a little flour,
+water, salt, pepper and a little sugar, stewing together till the water
+is evaporated. Then put in a baking-dish and break some eggs over the
+top. Put a little salt, pepper and nutmeg over the eggs and cook in the
+oven, but not long enough to let the eggs get hard. Serve immediately.
+
+
+=Corn Omelet.=
+
+Take the well-filled ears of corn, cut the kernels down the center,
+being careful not to loosen them from the cob; then takeout the pulp by
+pressing downward with a knife. To 3 tablespoons of corn pulp add the
+well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
+eggs to a stiff froth, mix with the corn, and put in a hot pan with a
+little butter. Cover, and place where it will not burn. When done, fold
+over and serve on a hot dish.
+
+
+=Bananas (as a breakfast dish).=
+
+Slice bananas lengthwise; put them in a buttered pan and brown in oven;
+or they can be dipped in butter and fried; or sliced and served cold
+with cream.
+
+
+=Baked Peppers.=
+
+Cut off tops; take the seeds out and fill with sausage meat. Bake forty
+minutes.
+
+
+=Baked Beans.=
+
+Soak 1 quart of pea beans over night in cold water. In morning drain and
+place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of
+sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
+in a moderate oven all day, as water evaporates adding sufficient to
+keep them moist. They cannot be baked too long.
+
+
+=Fish-balls.=
+
+1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
+well beaten; a little pepper. Wash and pick the fish in small pieces
+free from bones. Pare the potatoes and cut in small pieces. Put both
+together in a stew-pan and cover with boiling water, and boil until the
+potatoes are soft. Drain off the water, mash and beat till very light.
+When a little cool, add the egg and fry in very hot lard.
+
+
+=Potatoes with Cheese.=
+
+The potatoes are boiled and cut in small pieces, covered with milk or
+cream. Put bread crumbs and cheese over the top. Add butter and bake
+till brown.
+
+
+=Vermicelli (as a breakfast dish).=
+
+To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
+boil briskly ten minutes, drain off all the water and serve hot with
+butter and cream.
+
+
+
+
+FISH.
+
+
+=Fish a la Creme.=
+
+3 pounds of sturgeon or any solid white fish boiled until tender. Remove
+bone, mince fine, and season with salt, pepper, wine and lemon juice. 1
+quart milk, boiled with two good-sized onions until they are in shreds.
+Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour.
+Strain the boiling milk with this and return to the stew-pan and boil
+again, taking care to stir to prevent lumps and burning. Grate the rind
+of one lemon, with juice and one tumbler of wine and mix thoroughly
+through the fish. Take one loaf of bread, removing all crust, and pass
+through the colander. Have dish very hot, putting fish and crumbs in
+layers, bringing crumbs on top. Place in hot oven for a few minutes. A
+nice lunch dish.
+
+
+=A Norwegian Fish Dish.=
+
+Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe
+with a soft cloth wrung out in cold water. Scrape all the flesh from
+skin and bone; and put the head, bones and skin on to boil, and when
+thoroughly cooked, strain. Take equal parts of scraped fish and chopped
+suet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2
+tablespoonfuls of flour, a little mace and ginger. Boil some cream, and
+when cold, gradually add enough to make a soft batter. Try a little of
+this in the boiling stock to see if the consistency is right. Then put
+in a buttered, breaded mould and cook two hours. If some of the batter
+is left, form in balls and cook in the fish stock and serve as soup.
+
+
+=Finnan haddies (from Delmonico's).=
+
+1/2 pound of fish picked up and braized in butter and cooked in the
+following sauce: 1 cup of cream over hard boiled egg cut in squares; the
+yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to
+thicken; a little pepper and Worcestershire sauce. Serve on toast.
+
+
+=Stuffed Smelt.=
+
+Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread
+crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of
+pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted
+butter and fine bread crumbs. Bake about fifteen minutes.
+
+SAUCE.--1/2 cup butter worked to a cream; yolks of 3 eggs beaten in one
+by one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepper
+and 1/2 cup boiling water. Beat and put on stove in a saucepan of
+boiling water to thicken.
+
+
+=Brown Fish Chowder.=
+
+1 onion fried in butter. Cut any white fish in small pieces and fry in
+this after first rolling the fish in flour. Take the fish out and lay on
+brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir
+until it is brown; then gradually stir in a quart of water. When this
+has boiled, add the fish and seasoning.
+
+[Illustration]
+
+
+
+
+ENTREES.
+
+
+=Chicken Terrapin--No. 1.=
+
+Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.
+Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of
+butter and 2 tablespoonfuls of flour. Put in the chicken and
+sweet-breads. Keep it hot in a double boiler and just before serving add
+the yolks of 2 eggs and a wine-glass of sherry wine.
+
+
+=Chicken Terrapin No. 2.=
+
+Cut a cold boiled chicken in small squares, removing all the skin. Put
+into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in
+1 tablespoonful of flour, seasoned with salt and red pepper. Have ready
+3 hard boiled eggs chopped fine. When the chicken has reached a boil,
+stir in a large glass of sherry with the egg, and serve hot.
+
+
+=Chicken Terrapin--No. 3.=
+
+Boil chicken in salted water. 1 quart of cold cooked chicken cut into
+dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2
+raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;
+1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3
+tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop
+hard-boiled eggs and add to chicken; sprinkle with salt, pepper and
+nutmeg. Add flour to melted butter and stock and stir for three minutes.
+Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken
+mixture and let it simmer for ten minutes. Beat yolks well and add
+cream; pour into mixture and stir one minute. Remove from fire, and add
+wine and lemon juice.
+
+
+=Chicken for Lunch.=
+
+Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
+(not cooking them). Then stew them slowly with gumbo, a little pork,
+celery and 1/2 an onion till tender. Thicken with brown flour and dish,
+garnishing with parsley and sliced hard-boiled eggs.
+
+
+=Pressed Chicken (a nice luncheon dish).=
+
+Boil a chicken, in as little water as possible, till the bones slip out
+and the gristly portions are soft. Remove the skin, pick the meat apart,
+and mix the dark and white meat. Remove the fat, and season the liquor
+highly with salt and pepper; also with celery, salt and lemon juice, if
+you desire. Boil down to 1 cup, and mix with the meat. Butter a mould
+and decorate the bottom and sides with slices of hard-boiled eggs; also
+with thin slices of tongue or ham cut in fancy shapes. Pack the meat in
+and set away to cool with a weight on the meat. When ready to serve, dip
+mould in warm water and turn out carefully. Garnish with parsley, strips
+of lettuce or celery leaves and radishes or beets. The eggs and tongue
+can be dispensed with if a plain dish is desired.
+
+
+=Beef Loaf.=
+
+3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful
+of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;
+10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits
+of butter over the top. Press the meat several times with your hand to
+make into a thin loaf. Bake in a quick oven one hour, putting water in
+pan. It requires no basting.
+
+
+=Beef Roll.=
+
+Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;
+chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix
+all thoroughly. Form in an oblong loaf, put in pan and bake half hour in
+a hot oven, basting two or three times with melted butter. Served with a
+brown sauce.
+
+
+=To Fry. Soft-shelled Crabs.=
+
+Use them only when very fresh, as the shells harden after twenty-four
+hours. Cut the ends of the small legs off; take off the gills and tucks;
+wash and drain well upon a cloth. A few minutes before serving dip them
+one after another in 2 eggs beaten as for an omelet; then in crumbs of
+rolled cracker made very fine and fry them in very hot lard; not too
+many at a time. Serve hot, with a garnish of parsley and pieces of
+lemon.
+
+
+=Deviled Crab.=
+
+Pick the meat from one large crab and chop a little. Add 2 green
+peppers, chopped fine, and mix with cracker crumbs. Add sufficient soup
+stock to moisten and season to taste. Clean the shell and put in 1 layer
+of the ingredients. Add pieces of butter, then another layer, and so on,
+till shell is full. Then bake fifteen minutes, and serve.
+
+
+=Crab Creole (for four persons).=
+
+1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch
+of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2
+cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred
+up crab, not too fine, cut up onion and chili pepper and put in a pan
+with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then
+add 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, put
+juice back on fire. Add the butter, pepper and salt, and thicken with 1
+tablespoonful of corn starch. Add crab and cream. When all is hot, serve
+with toast.
+
+
+=Canapie Lorenzo.=
+
+One-third New York cheese, one-third dessicated soft-shell crab,
+one-sixth green peppers chopped very fine. Make in patés about the size
+of a hand and bake brown.
+
+
+=Crab Cutlets.=
+
+Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
+mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan
+a piece of butter twice the size of an egg; when melted stir in 2
+tablespoons of flour, and add a cup of rich cream, stirring constantly.
+Mix in the prepared crab and set aside to cool. Then mould into cutlets,
+which you roll in egg and bread crumbs. Stick the claws you have saved
+into the cutlets, and fry. Serve with or without parsley and slices of
+lime.
+
+
+=Shrimp Stew.=
+
+Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
+tablespoonful flour and a piece of butter, egg-size. Add red pepper,
+salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of
+shrimps. Cook ten minutes, and serve on toast.
+
+
+=Terrapin Stew.=
+
+Boil according to size thirty or forty minutes, so that the upper shell
+will separate from the lower easily. Take "gall-bag" from liver, which
+is always found on the right lobe. Avoid breaking, as it will give a
+bitter taste and spoil the dish. Strip the skin from the claws, cut off
+the nails and skin the head. Throw nothing away but the "gall-bag." Cut
+all into small pieces; stew slowly in sherry wine closely covered, with
+a goodly supply of butter and red pepper, for one hour and a half. Salt
+to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,
+for each terrapin and the juice of 1 lemon, skinning another to lay on
+top. When about to take from the fire, thicken with a little flour.
+Serve on hot toast, well-buttered, over which sprinkle a finely chopped
+egg.
+
+
+=Baked Oysters in the Shells.=
+
+Take 50 small Eastern oysters with their liquor and a piece of butter.
+Drain the oysters very carefully and strain the liquor. Thicken with an
+ounce of butter mixed with an ounce of flour. Stir, and boil five
+minutes. Finish with the yolks of 3 eggs. Add a little salt, some white
+and red pepper and grated nutmeg. Boil a few minutes longer, stirring
+constantly. Then remove from the fire. Add the oysters and juice of a
+lemon, and mix well with the sauce. Have ready some large, deep,
+well-shaped oyster-shells slightly buttered; fill these with the
+prepared oysters, sprinkle rolled cracker crumbs over; put a piece of
+butter on top of each; arrange in a pan; brown slightly in a pretty hot
+oven (about ten minutes), and serve.
+
+
+=Curried Oysters.=
+
+Strain juice of oysters and cook alone till edges curl. Cook 1
+tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix
+1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into
+butter. Add 1 pint sweet milk gradually, stirring constantly in
+saucepan. Mix oysters with the sauce. Pour over small slices of hot
+buttered toast and serve immediately.
+
+
+=Fancy Roast of Oysters.=
+
+Remove oysters from liquor and have them free from grit or shell. Scald
+1 pint of oyster liquor, and when boiling hot put in the oysters and let
+them cook two or three minutes. Strain the liquor and put the oysters on
+pieces of toast. Arrange on a dish and set over steam to keep hot. Blend
+together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it
+with oyster liquor. When well mixed, put into the hot liquor and let
+boil a few minutes, stirring well. Strain over the oysters, and serve
+hot with lemons.
+
+
+=Sweet-breads.=
+
+Clean and parboil the sweet breads; cut them in slices and dip in melted
+butter. Roll them in grated cheese; dip in beaten egg; roll in bread
+crumbs and fry in hot fat. Serve with tomato sauce.
+
+
+=Veal Loaf.=
+
+3 pounds of veal cutlets and a small piece of salt pork, all chopped
+fine together; a tea-cup of rolled crackers moistened a very little with
+water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a
+bread-pan and bake one and a-half hours. Serve in slices when cold.
+
+
+=Meat Salad.=
+
+Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of
+vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour
+into a pan and let boil; then pour into a dish to mould. Serve cold.
+
+
+=Welsh Rare-bit--No. 1.=
+
+1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
+of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons
+of mustard, 2 of salt and a little pepper. Stir it well, and cook until
+it thickens (not curdle). Serve on toast.
+
+
+=Welsh Rare-bit--No. 2.=
+
+1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
+and mustard to taste. Heat the milk in a double boiler; melt the cheese.
+Add the egg, and pour all over squares of toast.
+
+
+=Cheese Sticks--No. 1.=
+
+1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
+same as for pastry. Roll thin; cut in narrow strips, and bake a light
+brown in a quick oven. (Serve with salad.)
+
+
+=Cheese Sticks--No. 2.=
+
+3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
+Mix together and mould into a paste. Roll out and cut into strips about
+one-half inch wide and five long. Bake in a quick oven. A very nice
+relish.
+
+[Illustration]
+
+
+
+
+MEATS.
+
+
+=Boiled Ham.=
+
+Put a ham weighing 14 pounds in a large kettle and half cover with cold
+water and cook slowly. When the water boils, add a quart of sour white
+wine and cook about five hours, or until tender. Put the ham in a baking
+pan and trim off the under side nicely, and take off the skin. Cover an
+inch thick with currant jelly, put a cup of sherry in the pan and put
+into a pretty hot oven. Let the fire go down; baste very often at first,
+that the wine may penetrate the jelly, and bake a half hour or more.
+
+
+=Calf's-head Stew.=
+
+1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
+carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful
+pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain
+broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in
+pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled
+eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When
+very hot, serve.
+
+
+=Chops and Tomato Sauce.=
+
+Fry some pieces of pork in the spider, then cut up and fry a few onions.
+Into this pour some peeled and cut-up tomatoes; stir till all cooked to
+pieces and then strain. Thicken with a little flour. Broil chops, place
+on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4
+pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few
+cloves and a little chili pepper are considered by some an addition.
+
+
+=Kidney Stew.=
+
+2 beef kidneys cut in small pieces. Pour cold water over, and as it
+boils pour off and repeat. The third time let it simmer slowly for two
+hours. Add 2 onions, chopped fine, and cook one hour. A few minutes
+before serving add sherry wine. Thicken with flour and serve on hot
+toast. This may be varied by adding curry; both are excellent.
+
+
+=Sheep's Tongues.=
+
+Boil them in soup stock until tender, with a seasoning of salt, pepper
+and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf,
+sprig of parsley, some whole black pepper tied in a little white bag and
+removed after an hour.) When done add to the stock some browned flour
+and butter, tomato juice to taste, and a little lime juice. Garnish with
+triangles of toast around the dish.
+
+
+=Spanish Receipt for Cooking Tongue.=
+
+Soak a fresh tongue over night. In the morning take the skin off by
+boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
+chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
+little parsley. Fry all together for a little while; then add to this 1
+cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon,
+and 3 laurel leaves. Then put a paper over top of saucepan and put on
+cover very tight. Cook for two or three hours over a slow fire; then
+strain the same through a colander. Add to the strained sauce 1 or 2
+spoonfuls of brown flour to thicken. Put over the fire a little while,
+and then pour over the tongue.
+
+
+=Chestnut Stuffing.=
+
+Shell 1 pint of large chestnuts; pour on boiling water and remove the
+inner skin. Boil in salted water, or stock, until soft. Mash fine and
+mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful
+of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
+Moisten with 1/3 cup of melted butter. This stuffing is especially nice
+for quail.
+
+
+=Stuffing for Turkeys.=
+
+5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
+fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if
+you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it
+is the consistency of batter fritters, put in the turkey and bake
+slowly, basting frequently.
+
+[Illustration]
+
+
+
+
+SALADS.
+
+
+=Boiled Salad Dressing.=
+
+3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup
+vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil
+drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir
+all the time, and let it scarcely come to a boil. When cold, bottle and
+keep in a cold place.
+
+By beating all the ingredients well together with an egg-beater it is as
+creamy as when oil is added drop by drop.
+
+
+=Dressing for Cold Slaw.=
+
+Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
+mustard, butter size of an egg. Cook like custard.
+
+
+=Clayton's Celebrated Salad Dressing.=
+
+Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
+1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3
+eggs, and after mixing slightly pour in slowly the remaining 3/4 of a
+pint of oil, stirring rapidly till the mixture forms a thick batter.
+Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small
+teaspoonful of salt and 1 of white sugar. Stir until the ingredients are
+well mixed. When bottled and tightly corked, this will remain good for
+months.
+
+
+=Salad Dressing.=
+
+1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
+tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
+tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.
+
+
+=Tomato Salad.=
+
+Scald and peel tomatoes and cut holes in the top of each. Make a rich
+salad dressing, into which stir some cold peas, beans and beets, finely
+chopped. Stuff the tomatoes with this, and pour dressing over. Garnish
+the dish with fine lettuce leaves.
+
+[Illustration]
+
+
+
+
+VEGETABLES.
+
+
+=Baked Cream Potatoes.=
+
+Cut raw potatoes in very thin slices and put a layer of them in a
+buttered earthen dish. Cover the layer with pieces of butter, and season
+well with pepper and salt. Then put another layer and season in same
+manner, so proceeding till the dish is full. Over all pour a pint of
+cream or rich milk, and set in the oven to bake a half hour. This is a
+very nice lunch dish.
+
+
+=Escalloped Potatoes.=
+
+Take some cold sliced potatoes, butter your baking dish, put a layer of
+potatoes, dredge over flour, put on bits of butter, salt and pepper.
+When your dish is full, pour over rich milk and bake brown. Serve hot.
+
+
+=Potatoes in Cases.=
+
+Bake potatoes of equal size, and when done and still hot, cut off a
+small piece from each potato. Remove the inside carefully, leaving the
+skin unbroken. Wash the potato and season generously with butter, pepper
+and salt. Return it with spoon to the potato skin, allowing it to
+protrude about an inch above the skin. When enough skins are filled use
+a fork to make the potatoes rough above the skin. Put them in a quick
+oven to color the tops.
+
+
+=Stewed Carrots (French style).=
+
+Take 2 bunches French carrots, clean and trim; put in a saucepan with
+salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of
+sugar, cover and boil for half an hour. Then remove the lid and place
+where they will simmer slowly till all the water has cooked away,
+leaving nothing but the butter.
+
+
+=Stuffed Artichokes.=
+
+Boil artichokes till soft. When cold, scrape leaves and cut out the
+hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4
+cup butter, pinch of salt, red and black pepper. Roll into balls and put
+into heart of the artichoke. Put a piece of butter on top of each and
+bake fifteen minutes with a hot fire. This receipt is for twelve
+artichokes. If you wish, bread crumbs can be added to the mixture.
+
+
+=Boiled Artichokes.=
+
+First clean, then soak in cold water fifteen minutes. Then put in
+boiling water till soft, testing them by pulling off leaves.
+
+
+=New England Corn Pudding.=
+
+Take 2 dozen ears of green corn well-filled, but young; grate or pound
+the corn, and add 1 pounded soda cracker and a little salt. Bake two
+hours in a moderate oven, and a rich crust will form. Serve with butter.
+
+
+=Celery Root.=
+
+Pare and boil till tender in salted water. Thicken the liquor with flour
+and cream, or milk, and pour over toast. Stewed celery and mushrooms
+are served in the same manner.
+
+
+=Stuffed Tomatoes--No. 1.=
+
+Cut off a small piece of the top; squeeze out the seeds and water.
+Remove the meat of the tomato with a spoon, without breaking or injuring
+the shape. Fry an onion cut fine, then put in your stuffing (sausage
+meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a
+little green pepper, cut fine. To this add all the meat of the tomato
+you removed with the spoon. When well mixed and cooked fill each with
+the dressing, on top sprinkling toasted bread crumbs and a piece of
+butter. Bake in tins.
+
+If you use sausage meat as stuffing add a little bread soaked in water
+and squeezed hard, so that it will readily mix with the meat.
+
+
+=Stuffed Tomatoes--No. 2.=
+
+Take nice, smooth tomatoes and remove part of the insides. Chop 1 small
+onion, 2 green peppers and some of the tomato that was removed. Add
+cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a
+small piece of butter to each one, and bake from ten to fifteen minutes.
+
+
+=Squash and Corn (Spanish style).=
+
+3 small summer squashes, 3 ears of corn. Chop squash and cut corn from
+cobs. Put in a saucepan a spoonful of lard or butter, and when very hot
+an onion; fry a little and add the corn and squash, 1 tomato, 1 green
+pepper cut small and salt to taste. Cover closely, and stir frequently
+to prevent burning.
+
+
+=Stuffed Peppers--No. 1.=
+
+Cut off the tops and remove the seeds. Cut in small pieces 8 or 10
+tomatoes and cook with a little butter and onion until tender. Add some
+rice boiled in water or stock (or bread crumbs), and a little salt, then
+mix with the tomatoes. Add a little chopped celery, fill the peppers,
+and put a little butter over the top of each. Cook in the oven twenty
+minutes and serve at once. If the peppers are boiled a few minutes
+first, they will retain their bright green color.
+
+
+=Stuffed Peppers--No. 2.=
+
+Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of
+butter, pinch of salt, a dash of pepper, seeds of the pepper and a
+tablespoonful of the chopped rind. Place in baking plate with very
+little water, and bake fifteen minutes in a quick oven. This mixture
+will fill six peppers.
+
+[Illustration]
+
+
+
+
+BREAD.
+
+
+=Brown Bread--No. 1.=
+
+2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
+teaspoonfuls saleratus and sour milk enough to make it the consistency
+of Indian cake. Put some of the saleratus in the molasses and stir till
+it foams. Put the remainder in the sour milk. Boil three hours. Remove
+from the pan, place on a tin and bake fifteen minutes, to dry off the
+steam.
+
+
+=Brown Bread--No. 2.=
+
+3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful
+soda, and salt to taste. Sufficient milk to make a thin batter. Boil
+three hours.
+
+
+=Brown Bread--No. 3.=
+
+2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
+cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
+
+
+=Muffins--No. 1.=
+
+2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
+milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking
+powder and salt sifted with flour). Bake in a quick oven.
+
+
+=Muffins--No. 2.=
+
+1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2
+teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon
+sugar, 1 egg. Add butter the last thing.
+
+
+=Raised Muffins.=
+
+1 pint milk, scalded, and a small piece of butter. When cool, add a
+little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and
+sufficient flour to make a stiff batter. When raised bake in muffin
+rings.
+
+
+=English Muffins.=
+
+4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
+milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll
+out three-fourths of an inch thick; cut with biscuit-cutter, and allow
+time to rise again; then cook on a griddle on top of stove, turning as
+hot cakes. It improves them to flour the board with corn meal.
+
+
+=Corn Bread--No. 1.=
+
+2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2
+tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping
+tablespoons sugar, a little salt.
+
+
+=Corn Bread--No. 2.=
+
+1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small
+spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a
+thin batter. Add melted butter at the last.
+
+
+=Corn Meal Muffins.=
+
+1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt,
+and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool
+add the butter melted, salt, sugar and yolks of eggs; lastly, the
+whites, well beaten. Bake in a well-heated oven.
+
+
+=Rice Corn Bread.=
+
+1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten,
+1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder,
+sufficient milk to make a thin batter.
+
+
+=Rice Bread.=
+
+1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2
+butter and 1-1/2 teaspoons baking powder. Bake in shallow pans from
+twenty minutes to half-hour.
+
+
+=Breakfast Gems.=
+
+1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder.
+Beat the white of the egg to a stiff froth and stir in last. Bake in
+long gem pans, having them very hot before putting mixture in.
+
+
+=Coffee Cake.=
+
+2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge
+and rise till morning, then add 2 eggs, 1 cup sugar, a little melted
+butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and
+cinnamon on top, and bake.
+
+
+=Parker House Rolls.=
+
+2 quarts of flour, make a hole in the center, and put in a small
+teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1
+pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night.
+In the morning knead fifteen minutes, let rise again, roll thin, cut
+round, put a little butter on one-half, double over and bake.
+
+
+=French Rolls.=
+
+1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup
+sugar, 2 quarts flour, small piece of butter, worked into the flour.
+Pour the milk into center of flour, and let stand over night; then
+knead, letting it rise very light; then knead again, and mould, letting
+it rise again, and bake.
+
+
+=Graham Rolls.=
+
+2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of
+cream of tartar. Mix all together, and to it add cold water; make thin
+and bake in a gem baker, which has been already heated and greased. Bake
+in a hot oven.
+
+
+=Buns.=
+
+4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole
+in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast,
+melted butter, the size of an egg. Raise until morning. When mixed over
+add a handful of currants, and set to rise until 10:30. Roll soft, cut
+with biscuit-cutter, and raise again till 11:45. After baking ten
+minutes, rub the top with sugar and water.
+
+
+=Waffles.=
+
+2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted
+butter, 1 teaspoon baking powder.
+
+
+=Apple Biscuit.=
+
+2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1
+of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to
+make a stiff batter, and pour into a shallow pan. Pare and slice apples,
+covering the top of the batter with them. When almost done, sprinkle
+sugar over them.
+
+
+=Hominy Cake.=
+
+1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of
+butter. Bake in pans, like corn cake.
+
+
+=Huckleberry Cake.=
+
+4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast
+powder, 2 scant cups of milk. Stir in as many berries as the batter will
+hold together, and bake in a pan. Canned berries are very good in this
+way. Serve hot for lunch. To be eaten with butter.
+
+[Illustration]
+
+
+
+
+CAKE.
+
+
+=Almond Drop Cakes.=
+
+1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites
+left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose
+water. Put rose water and sugar on top of each cake, after they are
+dropped with a dessertspoon on the pans.
+
+
+=Angel Cake.=
+
+Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon
+cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a
+froth; sift the sugar five times; sift the flour 4 times; add cream
+tartar and sift again. Beat eggs and sugar together; add flavoring; then
+flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4
+hour in moderate oven.
+
+
+=Cream Cakes--No. 1.=
+
+Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2
+cups of flour. Remove from fire, let it stand five minutes, and then
+stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop
+in pans half the size you want them, and bake fifteen or twenty minutes.
+
+
+=Cream Cakes--No. 2.=
+
+1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water
+and butter are boiling. Let this cool, then add 6 eggs, one at a time,
+and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda
+dissolved in it.
+
+
+=Cream Cakes--No. 3.=
+
+Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk,
+3 of flour, an even teaspoon baking powder. Bake in three layers. For
+the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons
+corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1
+egg, stirring briskly a few moments. When cool, spread on the cake.
+Flavor with vanilla or lemon.
+
+
+=Cream Puffs.=
+
+1 cup hot water, 1/2 cup butter. Boil water and butter together, and
+stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.
+Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven
+twenty-five minutes. This makes fifteen puffs. When cool fill with
+whipped cream.
+
+
+=Ice Cream Cake.=
+
+1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even
+cups of sifted flour, in which has been sifted 2 teaspoons of baking
+powder; flavoring and the whites of 5 eggs beaten stiff, added last.
+Cream the butter and sugar, add milk, then flour, with baking powder,
+flavoring and whites of eggs, the cake well-beaten as each ingredient is
+added. Bake in jelly-cake tins, two white layers, reserving enough to
+make one layer colored with a little of Price's coloring, which will
+make one pink layer. Put this between the two white layers, with a thin
+frosting spread between, then frost the whole cake. By dividing the cake
+before baking into three parts, keeping one white, adding the pink
+coloring to another, and a heaping tablespoon of grated chocolate to the
+third, you can have the three layers different, nice ice cream bricks.
+
+
+=Chocolate Cake--No. 1.=
+
+1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons
+baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add
+to the cake before the flour; flavor with vanilla, and bake in layers.
+
+FILLING.--1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup
+grated cocoanut. Cover the top of cake with grated cocoanut.
+
+
+=Chocolate Cake--No. 2.=
+
+1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound
+of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the
+chocolate fine and add 5 tablespoons of sugar to it (this in addition to
+1-1/2 cups). Beat the butter to a cream. Gradually add sugar, beating
+all the while. Add 3 tablespoons of boiling water to the chocolate and
+sugar. Stir over the fire until smooth and glossy, then stir into the
+beaten sugar and butter. Add to this mixture the eggs well beaten, then
+the milk and flour in which the baking powder has been thoroughly mixed.
+Bake twenty minutes in a moderate oven. This makes two loaves.
+
+
+=Chocolate Cake--No. 3.=
+
+1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1
+teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour.
+
+FROSTING.--Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1
+cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This
+recipe makes two loaves.
+
+
+=Chocolate Loaf Cake.=
+
+1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in
+the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of
+chocolate to a smooth cream and add to cake. Bake in a moderate oven.
+
+
+=Chocolate Caramel Cake.=
+
+2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons
+butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake
+in layers.
+
+WHITE FILLING.--1-1/2 cups granulated sugar, 1/2 cup milk. Boil eight
+minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water
+and then boil five minutes longer. When cool beat to a cream.
+
+CHOCOLATE CARAMEL FILLING.--The same as above, only 1/4 stick of Baker's
+unsweetened chocolate. 1 teaspoon vanilla.
+
+
+=Lemon or Orange Jelly Cake.=
+
+1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour,
+and 1 heaping teaspoon baking powder. Bake in four layers.
+
+
+=Jelly--for Cake.=
+
+1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or
+orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle
+of boiling water and let it thicken. When cool spread between the cakes.
+This is very nice for any layer cake.
+
+
+=Apple Cake in Layers.=
+
+1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs
+(whites and yolks beaten separately), 2 teaspoons yeast powder.
+
+FILLING.--2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till
+it thickens, and cool before using. Spread between layers.
+
+
+=Sunshine Cake--No. 1.=
+
+Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon
+cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift
+sugar and cream tartar together several times, then mix with well-beaten
+whites, add beaten yolks, sift flour and salt several times, mix
+altogether, put in orange and bake from forty to fifty minutes in a pan
+with pipe in center. Do not look at it for at least twenty minutes. Do
+not butter pan, nor remove from it till cold.
+
+
+=Sunshine Cake--No. 2.=
+
+Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream
+of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.
+
+
+=A Delicious White Cake.=
+
+1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder,
+whites of 20 eggs, and flavoring.
+
+
+=White Cake.=
+
+1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast
+powder, whites of 2 eggs, almond flavoring.
+
+
+=Snow Cake--No. 1.=
+
+Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1
+teaspoon cream tartar.
+
+
+=Snow Cake--No. 2.=
+
+1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups
+flour, vanilla flavoring. After being well mixed, stir in the whites of
+4 eggs, and beat vigorously.
+
+
+=Rose Cake.=
+
+1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5
+eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the
+oven.
+
+
+=Feather Cake.=
+
+1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2
+teaspoons baking powder.
+
+
+=Delicious Cake.=
+
+2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup
+of milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2
+tablespoons brandy.
+
+
+=Gold Cake.=
+
+Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup
+milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.
+
+
+=Silver Cake.=
+
+Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1
+of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat
+butter and sugar to a cream; beat whites to a stiff froth and add. Sift
+cream tartar with flour and dissolve soda in milk. Stir in a little
+flour before adding milk.
+
+
+=Marble Cake.=
+
+Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and
+1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with
+lemon.
+
+DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter,
+1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each
+allspice, cinnamon and cloves. Mix lightly together, or bake in layers,
+as you please.
+
+
+=Cold Water Cake.=
+
+2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2
+teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To
+be eaten with butter, hot.
+
+
+=White Mountain Cake.=
+
+1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add
+currants.
+
+
+=Federal Cake.=
+
+1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2
+wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.
+
+
+=Lincoln Cake.=
+
+2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon
+cream of tartar, 1/2 of soda. Flavor to taste.
+
+
+=Harrison Cake.=
+
+1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1
+nutmeg, 1 teaspoon soda. Fruit to suit.
+
+
+=Victoria Cake.=
+
+1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1
+teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1
+wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2
+pound citron.
+
+
+=Pound Cake.=
+
+1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.
+
+
+=Sponge Pound Cake.=
+
+1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2
+for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring.
+
+
+=Aunt Sharlie's Sponge Cake.=
+
+1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated
+peel of lemon, 1/2 pound dried flour sifted in at the last.
+
+
+=Sponge Cake to Roll.=
+
+4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2
+teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and
+cream tartar together; then add eggs, and stir together ten minutes; add
+water, soda and flavoring, and bake in biscuit-pan. To make jelly roll,
+lay on bread-board, spread with jelly and roll.
+
+
+=Sponge Cake--No. 1.=
+
+2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder,
+salt and flavoring.
+
+
+=Sponge Cake--No. 2.=
+
+1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5
+tablespoons water. Rub sugar and yolks together until very light and
+creamy. Add water and 1/2 of the flour. After sifting baking powder and
+flour twice, add remaining flour with beaten whites, and a pinch of
+salt. Stir gently.
+
+
+=1, 2, 3, 4 Cake.=
+
+1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping
+teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the
+butter and sugar until very light and creamy; then add 2 eggs and beat
+well; add 2 more and beat again; then sift in flour after having sifted
+it with the baking powder. Stir in milk with the flour, and add
+flavoring.
+
+
+=Molasses Plum Cake.=
+
+Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4
+cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of
+cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.
+
+
+=Dark Cake.=
+
+1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1
+teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep
+a long time.
+
+
+=Plain Spice Cake.=
+
+1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups
+flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1
+of allspice, and 1 cup of currants or raisins can be added, if desired.
+
+=Fruit Cake--No. 1.=
+
+1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1
+of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon
+cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of
+lemon, wine-glass of brandy and 1 of sherry.
+
+
+=Fruit Cake--No. 2.=
+
+1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2
+of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2
+teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices
+as desired.
+
+
+=Snow Tea Cakes.=
+
+3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
+yeast powder. Bake in muffin-rings.
+
+
+=Coffee Cake.=
+
+2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of
+syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2
+of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces
+candied lemon or citron, 1 teaspoon soda. Steam two hours and bake
+one-half hour.
+
+
+=Hermits.=
+
+2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda
+(dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1
+cup chopped raisins and currants, mixed, and as much cut citron as
+desired. Mix with sufficient flour to roll. Roll very thin, cut as
+cookies, and bake in a moderate oven. Excellent, and will keep a long
+time.
+
+
+=Fruit Cookies.=
+
+1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped
+raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour
+enough to roll out.
+
+
+=Boston Cookies.=
+
+1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups
+flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough
+to roll thin.
+
+
+=Scotch Cookies.=
+
+Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls
+of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2
+cups of flour, and add as much more flour as necessary to make stiff
+enough to roll. Roll thin, cut out and bake quickly.
+
+
+=Molasses Cookies.=
+
+In 1 pint of New Orleans molasses melt a full cup of butter with a cup
+of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus,
+dissolved in a little hot water, and flour enough to roll out. Take
+small pieces at a time to roll out.
+
+
+=Rich Cookies.=
+
+Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put
+a little of the flour in a deep dish, then add some egg, some butter and
+some sugar; then more flour, more egg and more sugar and butter until
+the entire amount of ingredients have been used. Roll thin, flour pans
+well and put in the cookies, which have been cut into forms and
+feathered with whites of egg, sugar and grated almonds. Not too quick an
+oven.
+
+
+=Hearts and Rounds.=
+
+1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even
+teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.
+
+
+=Crullers.=
+
+4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small
+teaspoon soda in milk.
+
+
+=Doughnuts.=
+
+4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons
+yeast powder, a little salt. Season to taste, cinnamon and mace.
+
+
+=Gingerbread.=
+
+1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon
+soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.
+
+
+=Sugar Gingerbread.=
+
+1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1
+tablespoon ginger. Flour enough to roll very thin.
+
+
+=Molasses Gingerbread.=
+
+1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4
+cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons
+ginger. Flour to stir, but not thick.
+
+
+=Soft Gingerbread--No. 1.=
+
+3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2
+teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of
+milk, and 2 eggs, well beaten.
+
+
+=Soft Gingerbread--No. 2.=
+
+1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1
+teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
+
+
+=Bread Cake.=
+
+3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit
+and citron, 1 teaspoon soda. Raising or not, as you wish.
+
+
+=Pork Cake.=
+
+1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the
+pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cups
+raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a
+batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in
+buttered tins.
+
+
+=Lemon Honey for Cake.=
+
+Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2
+well-beaten eggs, small piece of butter. Let boil till it thickens.
+
+
+=Quick Icing.=
+
+White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar
+and flavoring, and stir very thoroughly.
+
+[Illustration]
+
+
+
+
+PIES.
+
+
+=Puff Paste.=
+
+Equal quantities of butter and flour by weight, the butter to be washed.
+The yolk of 1 egg. Divide butter in three or four parts and chill; chop
+one portion into the flour, mix with ice water, and roll in the
+remainder. Roll and fold several times. If it grows sticky, chill till
+it hardens.
+
+
+=Mock Mince Pie--No. 1.=
+
+2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped
+raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace,
+1 of nutmeg. This quantity makes two pies. Bake forty minutes.
+
+
+=Mock Mince Pie--No. 2.=
+
+1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1
+of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste.
+
+
+=Mince Meat.=
+
+2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of
+currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoons
+cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg,
+1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.
+
+
+=Lemon Tarts.=
+
+1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line
+your patty pans with pastry, then put in the lemon mixture and bake.
+This will make about six tarts. This same idea may be used, and in place
+of lemon put any kind of jam (about a tablespoonful), and when cold add
+whipped cream to the top.
+
+
+=Rich Lemon Pie.=
+
+The pie crust should be made and baked first. The filling consists of
+juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound
+butter, small glass of brandy, nutmeg. Cream, butter and sugar together;
+add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more
+eggs, beat very light and put on top. This will make one large pie.
+
+
+=A Plain Orange or Lemon Pie.=
+
+The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1
+of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth,
+and mix into them 3 tablespoons sugar, which you put on pie after
+baking, and return to oven for a delicate browning.
+
+[Illustration]
+
+
+
+
+CREAMS.
+
+
+=Pineapple Cream.=
+
+1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a
+boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes,
+then pour 2 cups boiling water on it. Put this with the pineapple and
+boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten
+stiff, and pour gradually in the boiling mixture. Serve with whipped
+cream when cool. This should be made the day before using.
+
+
+=Duchess Cream.=
+
+1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the
+morning drain, and cover with boiling water and cook till clear,
+stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup
+grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve
+cold with cream.
+
+
+=Russian Cream.=
+
+1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
+gelatine are put together hot on stove, and just as it is taken off, the
+whites are stirred in. Add flavoring and mold it.
+
+
+=Spanish Cream.=
+
+3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.
+Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a
+boil again. Beat the whites to a stiff froth and stir in after removing
+from the fire. Flavor with vanilla. Pour in a mold to cool, and serve
+with cream.
+
+
+=Lemon Cream.=
+
+1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
+sugar, add juice and rind of lemon, and water. Let simmer till it
+thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
+stir into the custard while warm.
+
+
+=Banana Cream.=
+
+Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
+quart of the mixture allow 1/4 pound of sugar. Beat all together till
+the cream is light. Some consider it an improvement to add a few drops
+of vanilla, or the juice of canned pineapple.
+
+
+=Coffee Bavarian Cream.=
+
+1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup
+milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.
+Soak the gelatine until perfectly soft, have the coffee boiling hot, and
+turn over the gelatine and sugar. Strain and set away until partly
+stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;
+add to the gelatine, mixing thoroughly. Mold and serve with whipped
+cream.
+
+
+=Bavarian Cream with Peaches.=
+
+Cut 18 fine peaches, or a sufficient number of canned ones, into small
+pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade
+press through a coarse sieve, then add 1/2 package dissolved gelatine,
+and a tumbler of cream. Stir this well to make it smooth, and when about
+set, add 1 pint of whipped cream, and pour into a mold. It makes a still
+prettier dish to serve half or quarter of peaches, half frozen, around
+the cream.
+
+
+=Charlotte Russe.=
+
+1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of
+hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of
+powdered sugar. Flavor with vanilla or little almond. Mix together the
+cream, eggs, sugar and flavoring, and beat in the gelatine and milk when
+quite cold. Line a mold with slices of sponge cake or lady fingers, and
+fill with the mixture. Set upon the ice to cool.
+
+
+=Champagne Jelly.=
+
+1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint
+sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon.
+Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime,
+and boil five minutes. Add 1 pint champagne and strain twice.
+
+
+=Coffee Jelly.=
+
+1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a
+pint of boiling coffee, sweeten to taste, and set aside to cool. When
+quite cold and almost jellied, beat up till it becomes a light foam.
+Pour into mold and place on ice. Serve with whipped cream.
+
+
+[Illustration]
+
+
+
+
+PUDDINGS.
+
+
+=Burlington Pudding.=
+
+Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of
+boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large
+tablespoons of butter; also 6 eggs, the whites and yolks beaten
+separately. Flavor with vanilla or lemon, and bake one-half hour in pan
+of hot water. Serve with wine sauce.
+
+
+=Fig Pudding.=
+
+2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1
+of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four
+hours.
+
+
+=Pancake with Fruit.=
+
+Take 4 eggs, a cup of cream or rich milk, and flour enough to make a
+thin batter. Add a little fine sugar and nutmeg. Butter the griddle and
+turn the batter on. Let it spread as large as a common dinner plate.
+When done on one side, turn it, as a pancake. Have some nice preserves,
+and spread over quickly. Roll the cake up, place on a flat dish, sift on
+a little powdered sugar and cinnamon, a little butter, if you wish, and
+serve hot. Be careful and not make the batter too thin.
+
+
+=Strawberry Custard.=
+
+1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let
+the milk boil, then add eggs and sugar, and let cool. Crush and strain 1
+pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten
+stiff. Place the custard in glasses, about half full, then fill glasses
+with strawberry juice and the whites of eggs, beaten together.
+
+
+=Orange Float.=
+
+1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.
+When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes,
+stirring constantly. When cold, pour this over four or five oranges,
+which have been sliced. Beat the whites of 3 eggs to a stiff froth,
+sweeten and flavor, and place large spoonfuls over the top of the float.
+
+
+=Kiss Pudding.=
+
+1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar,
+a little salt. Put part of milk, salt and sugar on to boil. Dissolve
+corn starch in remainder of milk, stir into milk, and while boiling, add
+the yolks. Flavor with vanilla.
+
+FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on
+pudding, and put in oven to brown. Save a little frosting to moisten
+top; then put grated cocoanut to give appearance of snow.
+
+
+=Batter Pudding.=
+
+1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
+flour, mixed with a little cold milk, beat 4 eggs (yolks and whites
+separately), and, when the batter is cold, stir in first yolks, then
+whites, and bake three quarters of an hour.
+
+SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over
+tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.
+
+
+=Suet Pudding--No. 1.=
+
+1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon
+soda, and 1 of salt. Stir quite thick with flour, and boil in a bag
+three hours. Serve with wine sauce.
+
+
+=Suet Pudding--No. 2.=
+
+1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the
+bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or
+brandy, and spice to taste. To be eaten with sauce.
+
+
+=Suet Pudding--No. 3.=
+
+2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1
+cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it,
+1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil
+two hours in a pudding-boiler. To be eaten with hot or hard sauce.
+
+
+=Poor Man's Pudding.=
+
+1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1
+teaspoon saleratus. Steam four hours. Serve with rich sauce.
+
+
+=Poor Man's Rice Pudding.=
+
+1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt.
+Bake slowly, stirring once or twice.
+
+
+=Indian Pudding.=
+
+1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with
+a little salt and a piece of butter. Butter dish and bake. Before
+baking, add 1 cup cold milk.
+
+
+=Cracker Pudding.=
+
+3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and
+spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the
+sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour,
+and serve with either hard or liquid sauce.
+
+
+=Lemon Bread Pudding.=
+
+1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup
+butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the
+bread in the milk, then add the beaten yolks with the butter and sugar,
+rubbed to a cream; also the lemon. Bake in a buttered dish until firm
+and slightly browned. Beat the whites to a stiff froth, with 3
+tablespoons of powdered sugar, and flavor with lemon. Spread over the
+pudding when baked, and brown slightly; then sift sugar over it. Eat
+cold. Orange pudding may be made in the same way.
+
+
+=Delmonico Pudding.=
+
+1 quart milk, piece of butter size of a walnut, 3 tablespoons corn
+starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white
+sugar. Boil all together. When done, place in a dish, and set in the
+oven while beating the whites of eggs, to which add 3 tablespoons
+powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs
+over the pudding, and return to oven, to slightly brown.
+
+
+=English Plum Pudding--No. 1.=
+
+1/2 pound of seeded raisins, same of currants, well washed and dried,
+grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon
+each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a
+pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of
+bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6
+well-beaten eggs. Chop the suet very fine, after removing the skin, and
+put it, together with the flour and bread crumbs, into a large bowl;
+then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs
+until very light, and add to the contents in the bowl and mix well
+together. Stir in 1 pint of old English ale. Flour the raisins and
+currants and add to the compound. Butter a tin pudding-mold, put in the
+pudding, taking care to well secure the cover. Have ready a kettle of
+boiling water. Place the mold in it, and keep boiling constantly five
+hours.
+
+SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar
+and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon
+of corn starch, blended with a little cold milk. Add gradually to the
+beaten batter and eggs. Put all on the fire, and stir constantly until
+it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with
+the pudding. A hard sauce used in connection with the hot one is a great
+improvement.
+
+
+=English Plum Pudding--No. 2.=
+
+1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of
+currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little
+salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night.
+Beat 12 eggs, very light, and stir them in the mixture. Take enough milk
+to slightly moisten the whole. Add a little salt and nutmeg and 3/4
+glass of brandy. Boil five hours. Set on fire with brandy to serve, and
+have a rich sauce.
+
+
+=Plain Plum Pudding.=
+
+6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup
+butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep
+pudding-dish, in a moderate oven, three or four hours, stirring several
+times the first hour, to keep the raisins from settling. Serve with hard
+sauce.
+
+
+=Snow Pudding.=
+
+1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart
+boiling water. Stir till it is all dissolved. Add 4 cups white sugar and
+the juice of 4 lemons. Strain and set away till cold; then add the
+beaten whites, beating the whole thing half an hour, or until it is very
+white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard
+to eat with it.
+
+
+=Tapioca Cream.=
+
+Soak 4 tablespoons of tapioca over night in water enough to cover it,
+scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir
+this in with the tapioca, and the whole mixture thus formed into the
+milk. Let it cook about twenty minutes. Remove from fire, and stir in
+the whites of the eggs, having beaten them to a stiff froth. Add
+flavoring, and serve cold. This pudding should be cooked in a vessel set
+in hot water.
+
+
+=Baked Apple Dumpling.=
+
+1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,
+enough cold water to make a stiff dough. Roll-out pastry. Cut with
+biscuit-cutter twice as many pieces as you have apples. Peel and core
+the apples. Put one round of pastry on one end of the apple. Fill the
+core-hole with sugar, cinnamon and a piece of butter. Put another round
+of pastry on so that the edges meet. Bake slowly three-quarters of an
+hour. This will make nine or ten dumplings.
+
+
+=Apple Pudding.=
+
+Boil 6 tart apples, after paring them as for sauce, remove from fire,
+sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in
+1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup
+sugar. Serve with hard sauce.
+
+
+=Apple Soufflé.=
+
+1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar,
+whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into
+the hot apple the butter, sugar and nutmeg and yolks of eggs,
+well-heated. When this is cold, add the well-beaten whites to the
+mixture. Butter a 3-pint dish and turn the soufflé into it. Bake thirty
+minutes in a hot oven. Serve immediately, with any kind of sauce.
+
+
+=Apple Pan-dowdy.=
+
+Pare, core and slice 5 apples, and put in a pudding-dish, with a little
+water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the
+cover into the apples at last.
+
+
+=Apple Sago Pudding.=
+
+Pare and core the apples, put sugar and cinnamon in the holes. Take as
+many tablespoons of sago as you have apples. Mix it with a little cold
+water and turn in as much boiling water as will fill the dish. Stir till
+it thickens, then cover up for two hours, and let it thoroughly swell,
+then pour it over the apples, and bake about three hours. Sugar and
+cream for sauce.
+
+
+=Sponge Pudding.=
+
+Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add
+a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir
+until thick and smooth, being careful not to let it become lumpy. Remove
+from fire, and when cold, add the yolks of 8 eggs, beaten very lightly;
+lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish
+standing in hot water.
+
+SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a
+cream. Add the whites, and turn over the whole 4 tablespoons of boiling
+cream or milk, and flour. Add wine, if you wish.
+
+
+=Boston Thanksgiving Pudding.=
+
+2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of
+butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of
+ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the
+day before using. Do not put the raisins in until it commences to
+thicken, and stir occasionally the first two hours after the raisins are
+in. Before serving the next day, set the tin in boiling hot water long
+enough before dinner to have it hot. Cold sauce.
+
+
+=Blackberry Pudding.=
+
+Take baker's bread and cut away the crusts, butter, and slice rather
+thick, lay 1 layer of bread and then cover with blackberries and some of
+the juice (which has been stewed with a little sugar), then more bread
+and more berries. Over the top throw a glass of wine. Serve with hard
+sauce.
+
+
+=Rennet Pudding.=
+
+Buy a rennet from the butcher (it is the stomach of a very young calf).
+Wash it thoroughly, and cut it in small pieces. Put it in a quart jar,
+and fill with sherry wine. When wanted to use, heat a quart of milk to
+blood-heat, and put it in the dish in which it is to remain. Stir in 1
+tablespoon of the wine water, grate a little nutmeg over the top, and
+put in a cold place. Very good for invalids, and makes a nice dessert,
+with fresh berries.
+
+
+=Chocolate Pudding.=
+
+1 pint milk, 3 sticks grated chocolate, boil until thick, then set away
+to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons
+sugar, beat sugar light with the yolks, and to this add 1 cup cracker
+flour, 1 teaspoon vanilla, and the whites, last. Put all this in the
+chocolate, and let boil one and a half hours in a well-buttered form.
+Serve with whipped cream.
+
+
+=Apricot or Peach Pudding.=
+
+Butter a pan thoroughly and dust well with cracker flour, and put a row
+of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten
+together with a cup of powdered sugar. Beat in a pan of boiling water
+twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and
+1 teaspoon vanilla and a pinch of salt. Put this mixture over the
+apricots or peaches, and bake three quarters of an hour.
+
+[Illustration]
+
+
+
+
+ICE CREAM.
+
+
+=Ice Cream.=
+
+2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer
+five minutes to become thoroughly cold. To make it extra light, beat the
+whites of 2 eggs to a stiff froth, and add just before the cream is
+frozen. This should freeze in twenty minutes, and will make one gallon
+of cream.
+
+
+=Banana Ice.=
+
+6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water.
+Pour hot water over the sugar and lemon juice, and stir until it is
+dissolved. When cool add peaches and bananas sliced thin, and let stand
+two hours; then strain through fine sieve, so nothing is left but
+liquid. Then freeze.
+
+
+=Lalla Rookh.=
+
+Cut in small pieces stale sponge cake or lady fingers, a few macaroons,
+some French cherries and apricots (glace), and mix all together. Make a
+custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful
+for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the
+mixture of cake and fruit in an ice cream mold and strain the custard
+over it, and place it in the freezer, as you would ice cream.
+
+SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream,
+and vanilla to taste.
+
+
+
+
+PRESERVES AND JAMS.
+
+
+=Orange Marmalade--No. 1.=
+
+To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel
+until you can run a wisp through it. Peel the others and divide all into
+sections; remove the seeds and stringy parts, and cut into small pieces.
+Grate the yellow rind of 2 of the lemons and squeeze the juice of all,
+which add to the orange pulp. When the orange peel is tender, remove the
+white part with a sharp knife, and shred the yellow part very fine with
+scissors. Add this to the mixture and weigh, and allow an equal weight
+of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty
+minutes (a steady boil), stirring constantly, as it burns very easily.
+
+
+=Orange Marmalade--No. 2.=
+
+4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges
+and lemons in water over night, previously slicing them in very thin,
+small pieces. Cook till soft. After partially boiled away, put in the
+sugar. This quantity makes twelve or fourteen glasses.
+
+
+=Fig Jam--No. 1.=
+
+2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the
+juice of the oranges and lemons; also the finest of the pulp and the
+rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and
+rind for half an hour, then add 1 pound sugar to each 2 pounds of figs,
+and boil another half hour. Cover when hot.
+
+
+=Fig Jam--No. 2.=
+
+6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger
+root. Boil three hours.
+
+
+=Apricot Jam.=
+
+Pour boiling water on fruit; peel and throw into cold water. Chop the
+blanched nuts of the stones and add to the fruit (2 nuts to each pound).
+Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen
+minutes. Put in bowls or glasses, and seal air tight.
+
+
+=Isabella Grape Jam.=
+
+Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar
+to each pound of fruit. Then boil as for jelly.
+
+
+=Currant Jelly.=
+
+1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes
+to a boil; add sugar, and boil four or five minutes.
+
+
+=Pineapple Preserve.=
+
+Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit
+and sugar on together, and when it comes to a boil let it cook twenty
+minutes.
+
+
+=Preserved Grapes.=
+
+Eight pounds will make one dozen and a half tumblers. To the grapes put
+an equal weight of sugar; then squeeze the pulp from the skin. Cook the
+pulp a few minutes and rub through a wine sieve to separate the seeds.
+Cook skins in the same water until soft (if you have no water left in
+the kettle, add some); skim them out and put in sugar. When it begins to
+cook put in pulp and skins, and cook slowly until they jelly. It should
+form a moderately stiff jelly.
+
+
+=Brandy Peaches.=
+
+If possible procure "Morris White" peaches. Peel very carefully and
+throw into cold water to keep them white. To 6 pounds of fruit allow the
+same weight of sugar; make a syrup of 2 pounds of the sugar and cook
+peaches very slowly until tender. Lay them on a platter to cool. Then
+add the remainder of the sugar and make a rich syrup; remove from fire
+and let it cool a little. Place the peaches in jars. To every 2 cups of
+syrup add 1 of perfectly white brandy, and pour over the peaches.
+
+[Illustration]
+
+
+
+
+PICKLES.
+
+
+=Cucumber Catsup.=
+
+3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
+tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse
+radish, 1 pint vinegar. Bottle for use.
+
+
+=Tomato Catsup--No. 1.=
+
+1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
+ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer
+slowly three or four hours. Let cool, then add 1 pint of vinegar and 1
+bottle brandy. Bottle and seal tight.
+
+
+=Tomato Catsup--No. 2.=
+
+2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
+allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.
+Mix and rub these thoroughly together, and stew them slowly in 1 pint of
+vinegar three hours. Then strain the liquor through a sieve and simmer
+it down to one quart of catsup. Bottle and cork tight.
+
+
+=Cucumber Pickles.=
+
+Soak the cucumbers in strong brine over night; in the morning scald a
+few at a time in a little vinegar, covering tight and stirring often. As
+they are done, put in bottles, with one or two peppers in each one, and
+pour over the following scalding vinegar and seal: To 3 quarts of
+vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick
+cinnamon, half the quantity of whole cloves, and a small piece of alum.
+
+
+=Sweet Pickled Figs.=
+
+To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
+vinegar, a small handful of whole cloves, and boil five minutes. Remove
+and set away to cool. The second day the syrup must be drained off and
+poured over figs boiling hot; let them stand two days more, drain off
+syrup and heat again. Just before it boils put figs in and let all boil
+up together. Put in air-tight jars. Sugar for sweet pickles should
+always be rich brown sugar.
+
+
+=Sweet Pickled Peaches.=
+
+7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
+cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till
+tender; boil down syrup and pour over the peaches.
+
+
+=Sweet Tomato Pickle.=
+
+To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
+sugar. Boil slowly until thick, then add a scant quart of vinegar, 1
+teaspoon each of ground mace, cloves and cinnamon, and boil slowly again
+until thick.
+
+
+=Watermelon Pickle (Sweet).=
+
+Pare the melon, cutting away all of red portion; cut in fancy shapes.
+Salt in weak salt and water over night. In the morning rinse in cold
+water; add lump of alum as big as a small egg to 1 gallon cold water.
+Put the melon in the cold water and after it comes to a boil, boil ten
+minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds
+or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this
+boil, then add fruit, cook until clear and you think it is done; seal up
+in jars and keep at least two weeks before using.
+
+
+=Oil Pickles.=
+
+100 small cucumbers, 3 pints small white onions. Slice all together and
+put layers of cucumbers and onions, with salt between. Let stand two
+hours, and drain off the brine; then add 1/4 cup each of white mustard
+seed, white pepper and celery seed, 2 cups olive oil, and alum size of a
+walnut, dissolved in vinegar. Cool with vinegar and put in jars.
+
+
+=Vermont Pickles (Cucumbers).=
+
+The first day make a brine strong enough to bear an egg, and pour
+boiling hot on the pickles; cover and let them stand twenty-four hours.
+The second day drain from the brine and make alum water boiling hot to
+cover them well, allowing a piece of alum the size of an egg to every
+hundred pickles. Cover tightly again for twenty-four hours. The third
+day drain from the alum water and cover with boiling hot vinegar, in
+which let them stand for one week. Then heat your vinegar boiling hot
+again, and add the following spices, etc., to every hundred: 1
+tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of
+cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1
+cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak
+leaves in the bottom of your firkin, or jar, then a layer of pickles and
+spices, then leaves again, and so on until full, covering the top with
+the leaves, and pouring the boiling vinegar over all. They will be ready
+to use in two weeks, and will keep two years. The oak leaves are very
+essential for their astringent qualities.
+
+
+=Tomato Soy.=
+
+Cut green tomatoes in slices, and to every 16 pounds add 4 quarts
+vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flour
+of mustard, mixed with a little vinegar, 1-1/2 pound onions, cut very
+fine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce of
+cloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed.
+Grind up all the spices except the celery and white mustard. Put all in
+a kettle and boil for one hour and a half.
+
+
+=Peach Chutney.=
+
+6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green
+ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare
+and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and
+the other quart of vinegar into a syrup; add the seedless raisins
+chopped fine; mustard seed washed, dried and crushed; when dry, chopped
+chilies without the seeds, chopped ginger, salt and a little garlic.
+Boil all together twenty minutes. A very fine sauce.
+
+
+=Cucumber Sauce.=
+
+Wash 3 medium-sized cucumbers; grate peel and all and pour off some of
+the extra liquid. Add 1 tablespoon each of white pepper, salt and horse
+radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep
+any length of time.
+
+[Illustration]
+
+
+
+
+GENTLEMEN'S CORNER.
+
+
+=Champagne Punch.=
+
+To the juice of 20 lemons add 1 pound powdered sugar. To every quart of
+this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with
+ice to suit the taste. This is extra fine.
+
+
+=A Delicious Punch.=
+
+1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle
+tea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bottle
+curaçao, 3 cups fine sugar, put lemons, rinds, sugar and tea together,
+and strain; add to the liquor; bottle. The above is called the stock. To
+each bottle of the stock add 3 bottles of soda and about 5 pounds of
+ice. Imported liquors should be used. This is enough for twenty people.
+
+
+=Fort McDowell Egg Nog.=
+
+1 egg and about 1/2 pint of milk to each person. A teacup of sugar to
+every quart of milk, and 1/2 pint of best brandy. Beat the yolk, add the
+sugar, and beat till it is a froth like cake; then add the brandy, then
+the beaten whites, then the milk. Whipped cream in place of the milk is
+very nice, or half in half. The whites of the eggs should be well
+beaten.
+
+
+=Loyal Legion Punch.=
+
+3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1
+dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10
+pounds sugar, 3 bottles champagne (added when served).
+
+The above is for 100 persons. Smaller quantities in same proportion.
+
+
+=State of Schuylkill Punch.=
+
+(_A Punch of Colonial Days._)
+
+1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica
+rum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 pounds
+of sugar. Dissolve the sugar in a little water, add the lemon juice,
+then the liquor and also 2 quarts of water and a large piece of ice. Let
+this brew two hours or more.
+
+This will make about 13 to 15 quarts. Smaller quantities in same
+proportion.
+
+[Illustration]
+
+
+
+
+CANDIES AND NUTS.
+
+
+=Almond Creams, Walnut Creams, Chocolate Creams.=
+
+To the white of 1 egg add an equal quantity of cold water, stir in 1
+pound confectioner's sugar, flavor with vanilla, and stir with the hand
+until fine, then mold into small balls, and drop into melted chocolate.
+For walnut creams, make cream as above, and mold into larger balls,
+placing 1/2 an English walnut on either side. Also, for almond creams,
+the same cream as above, and cover the blanched almonds with it, forming
+them into balls and rolling them in granulated sugar.
+
+
+=Chocolate Creams.=
+
+1 cup water to 3 of white sugar, boil till it thickens when dropped in
+cold water, put Baker's unsweetened chocolate in a bowl without water,
+and place it in a pan of water upon the stove. When the sugar is ready
+for removal, turn it upon a marble slab, stir till it becomes thick,
+then knead till stiff enough to form into balls. Place on a plate till
+cold. Drop the balls in the chocolate, and remove with a fork to a sheet
+of buttered paper.
+
+
+=Chocolate Caramels.=
+
+1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty
+minutes.
+
+
+=Huyler's Caramels.=
+
+1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1
+cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in
+pans and cut in squares.
+
+
+=Molasses Candy.=
+
+2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter
+the size of a walnut. Boil twenty minutes briskly and constantly,
+stirring it all the time. Pull until white.
+
+
+=Cocoanut Candy.=
+
+1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut.
+Stir till boiled to a flake. Put in buttered tins, and cut in squares,
+when cold.
+
+=Cream Candy.=
+
+1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as
+molasses candy, but do not stir. Work in vanilla as you pull it.
+
+
+=Nut Candy.=
+
+2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white,
+adding nuts and vanilla. Spread on tins to cool. Cut in squares.
+
+
+=Peppermints.=
+
+3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes.
+Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm
+of oil of peppermint. Beat until cool enough to drop on buttered plates,
+the size of a dollar.
+
+
+=Vinegar Candy.=
+
+2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool
+quickly and pull.
+
+
+=Butter Scotch.=
+
+1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a
+little grated nutmeg, and if wished to be pulled, a pinch of soda.
+
+
+=Corn Candy.=
+
+Pop the corn, pick out all that is good, and pound it a little, just
+enough to crack it. Boil about 2 teacups of molasses and a little sugar,
+with a piece of butter, size of a walnut. Then (when the mixture is
+boiled about as much as for candy), stir in the corn, and pour into
+buttered tins.
+
+
+=Orange Drops.=
+
+Grate the rind of 1 orange and squeeze the juice, taking care to reject
+the seeds. Add to this a pinch of tartaric acid, then stir in
+confectioner's sugar till it is stiff enough to form in balls the size
+of a small marble.
+
+
+=Honey Candy.=
+
+3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for
+pulling.
+
+
+=Taffy--No. 1.=
+
+1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup
+milk, piece of butter the size of an egg, flavoring. Boil twenty
+minutes. Cool and mark off in squares just before it is cold.
+
+
+=Taffy--No. 2.=
+
+6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
+stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda,
+dissolved in hot water. Season with vanilla, and pull.
+
+
+=Everton Taffy.=
+
+1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water.
+Boil all together, with the rind of 1 lemon, adding juice, when done.
+
+
+=Salted Almonds.=
+
+First shell, then pour boiling water over them, remove skins, put in
+baking-pan with small pieces of butter, stir frequently with spoon, just
+before brown, sprinkle with salt, and when brown remove from oven.
+
+
+=Salted Almonds, with Oil.=
+
+First blanch the almonds, then throw them, a few at a time, into a
+sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
+and put them on brown paper to absorb the surplus oil; sprinkle with
+salt.
+
+
+
+
+INDEX.
+
+
+  BREAD--
+    Apple Biscuit, 41
+    Breakfast Gems, 39
+    Brown Bread--No. 1, 37
+      "    "     No. 2, 37
+      "    "     No. 3, 37
+    Buns, 40
+    Coffee Cake, 39
+    Corn Bread--No. 1, 38
+      "    "    No. 2, 38
+      "    "    (rice), 39
+    Corn Meal Muffins, 39
+    English Muffins, 38
+    French Rolls, 40
+    Graham Rolls, 40
+    Hominy Cake, 41
+    Huckleberry Cake, 41
+    Muffins--No. 1, 37
+       "     No. 2, 38
+       "     (raised), 38
+    Parker House Rolls, 40
+    Rice Bread, 39
+    Waffles, 41
+
+  BREAKFAST DISHES--
+    Bananas, 12
+    Baked Beans, 13
+      "   Eggs, 11
+      "   Peppers, 12
+    Eggs (au miron), with Asparagus, 12
+    Fish Balls, 13
+    Omelet, Baked--No. 1, 11
+      "       "    No. 2, 11
+      "     Bread, 11
+      "     Corn, 12
+    Potatoes, with Cheese, 13
+    Vermicelli, 13
+
+  CAKE--
+    Almond Drop Cake, 43
+    Angel Cake, 43
+    Apple Cake (in layers), 47
+    Bread Cake, 55
+    Chocolate Cake--No. 1, 45
+        "       "   No. 2, 45
+        "       "   No. 3, 46
+        "     Loaf Cake, 46
+        "     Caramel Cake, 46
+    Coffee Cake, 53
+    Cold Water Cake, 49
+    Cookies, Boston, 53
+       "     Fruit, 53
+       "     Molasses, 54
+       "     Hearts and Rounds, 54
+       "     Hermits, 53
+       "     Rich, 54
+       "     Scotch, 53
+    Cream Cakes--No. 1, 43
+      "     "    No. 2, 43
+      "     "    No. 3, 44
+      "    Puffs, 44
+    Crullers, 54
+    Dark Cake, 52
+    Delicious Cake, 48
+    Doughnuts, 54
+    Feather Cake, 48
+    Federal Cake, 50
+    Fruit Cake--No. 1, 52
+      "    "    No. 2, 52
+    Gingerbread, 55
+         "   Molasses, 55
+         "   No. 1, 55
+         "   No. 2, 55
+         "   Sugar, 55
+    Gold Cake, 49
+    Harrison Cake, 50
+    Ice Cream Cake, 44
+    Jelly (for cake), 47
+    Lemon Honey (for cake), 56
+    Lemon or Orange Jelly Cake, 46
+    Lincoln Cake, 50
+    Marble Cake, 49
+    Molasses Plum Cake, 51
+    One, Two, Three, Four Cake, 51
+    Plain Spice Cake, 52
+    Pound Cake, 50
+    Pound Sponge Cake, 50
+    Pork Cake, 55
+    Quick Icing (for cake), 56
+    Rose Cake, 48
+    Silver Cake, 49
+    Snow Cake--No. 1, 48
+      "    "   No. 2, 48
+    Snow Tea Cakes, 52
+    Sponge Cake--No. 1, 51
+      "      "   No. 2, 51
+    Sponge Cake, Aunt Sharlie's, 50
+    Sponge Cake to roll, 51
+    Sunshine Cake--No. 1, 47
+        "      "   No. 2, 47
+    Victoria Cake, 50
+    White Cake, 48
+    White Cake (a delicious), 48
+    White Mountain Cake, 49
+
+  CANDIES AND NUTS--
+    Almond, Walnut or Chocolate Creams, 87
+    Butter Scotch, 89
+    Chocolate Creams, 87
+    Caramels, Chocolate, 87
+        "     Huyler's, 88
+    Cocoanut Candy, 88
+    Cream Candy, 88
+    Corn Candy, 89
+    Honey Candy, 89
+    Molasses Candy, 88
+    Nut Candy, 88
+    Orange Drops, 89
+    Peppermints, 88
+    Taffy--No. 1, 90
+      "    No. 2, 90
+      "    Everton, 90
+    Vinegar Candy, 89
+    Salted Almonds, 90
+    Salted Almonds (with oil), 90
+
+  CREAMS--
+    Banana Cream, 60
+    Bavarian Cream with Peaches, 61
+    Champagne Jelly, 61
+    Charlotte Russe, 61
+    Coffee Bavarian, 60
+    Coffee Jelly, 61
+    Duchess, 59
+    Lemon, 60
+    Pineapple, 59
+    Russian, 59
+    Spanish, 60
+
+  ENTREES--
+    Beef Loaf, 21
+      "  Roll, 21
+    Cheese Sticks--No. 1, 26
+       "      "    No. 2, 26
+    Chicken Terrapin--No. 1, 19
+       "        "     No. 2, 19
+       "        "     No. 3, 19
+       "   for Lunch, 20
+       "   (pressed), 20
+    Canapie Lorenzo, 22
+    Crab Creole, 22
+      "  Cutlets, 22
+      "  Deviled, 21
+      "  to fry soft-shelled, 21
+    Meat Salad, 25
+    Oysters, baked in the shell, 23
+    Oysters, Curried, 24
+       "     Fancy Roast, 24
+    Shrimp Stew, 23
+    Sweet Breads, 25
+    Terrapin Stew, 23
+    Veal Loaf, 25
+    Welsh Rare-bit--No. 1, 25
+       "      "     No. 2, 25
+
+  FISH--
+    Brown Fish Chowder, 17
+    Finnan Haddies, 16
+    Fish a la Creme, 15
+    Norwegian Fish Dish, 15
+    Stuffed Smelt, 16
+
+  ICE CREAM--
+    Ice Cream, 73
+    Banana, 73
+    Lalla Rookh, 73
+
+  MEATS--
+    Boiled Ham, 27
+    Calves Head Stew, 27
+    Chops and Tomato Sauce, 27
+    Kidney Stew, 28
+    Sheep's Tongue, 28
+    Spanish Recipe for Cooking Tongue, 28
+    Chestnut Stuffing for Quail, 29
+    Stuffings for Turkeys, 29
+
+  PICKLES--
+    Cucumber Catsup, 79
+       "     Sauce, 83
+       "     Pickles, 79
+    Oil Pickles, 81
+    Peach Chutney, 82
+    Sweet Pickled Figs, 80
+      "      "    Peaches, 80
+      "      "    Tomatoes, 80
+      "      "    Watermelon, 81
+    Tomato Catsup--No. 1, 79
+      "       "    No. 2, 79
+    Tomato Soy, 82
+    Vermont Pickles, 81
+
+  PIES--
+    Lemon or Orange (plain), 58
+       "   (rich), 58
+       "   Tarts, 58
+    Mince Meat, 57
+    Mock Mince Meat--No. 1, 57
+      "    "    "    No. 2, 57
+    Puff Paste, 57
+
+  PRESERVES AND JAMS--
+    Apricot Jam, 76
+    Brandy Peaches, 77
+    Currant Jelly, 76
+    Fig Jam--No. 1, 75
+     "   "   No. 2, 76
+    Isabella Grape Jam, 76
+    Orange Marmalade--No. 1, 75
+    Orange Marmalade--No. 2, 75
+    Pineapple Preserve, 76
+    Preserved Grapes, 77
+
+  PUDDINGS--
+    Apple Dumpling (baked), 69
+      "   Puddings, 69
+      "   Pan-dowdy, 70
+      "   Sago, 70
+      "   Soufflé, 69
+    Apricot or Peach, 72
+    Batter, 64
+    Blackberry, 71
+    Boston Thanksgiving, 71
+    Burlington, 63
+    Chocolate, 72
+    Cracker, 66
+    Delmonico, 66
+    English Plum--No. 1, 67
+      "       "   No. 2, 68
+    Fig, 63
+    Indian, 66
+    Kiss, 64
+    Lemon Bread, 66
+    Orange Float, 64
+    Pancake with Fruit, 63
+    Plain Plum, 68
+    Poor Man's, 65
+    Poor Man's Rice, 66
+    Rennet, 71
+    Snow, 66
+    Sponge, 70
+    Strawberry Custard, 64
+    Suet--No. 1, 65
+     "    No. 2, 65
+     "    No. 3, 65
+    Tapioca Cream, 69
+
+  PUNCHES--
+    Champagne, 85
+    Delicious, 85
+    Fort McDowell Egg Nog, 85
+    Loyal Legion, 86
+    State of Schuylkill, 86
+
+  SALADS--
+    Boiled Salad Dressing, 31
+    Clayton's Celebrated Salad Dressing, 31
+    Dressing for Cold Slaw, 31
+    Salad Dressing, 32
+    Tomato Salad, 32
+
+  SOUPS--
+    Asparagus, 8
+    Bean, 5
+    Black Bean, 5
+    Beef, 4
+    Bisque, 4
+    Bouillon, 3
+    Caramel, for Coloring, 9
+    Celery, 6
+    Cream of Celery, 6
+    Mock Bisque, 5
+    Mushroom, 7
+    Ox-Tail, 7
+    Pea, Green, 6
+    Pea, Grandmother Sawtelle's, 6
+    Pea, Split, 5
+    Potato, 8
+    Soup a la Minute, 9
+    Soupe a l'Ognon, 8
+    Tomato, without stock, 4
+       "    Milk, 4
+
+  VEGETABLES--
+    Artichokes, boiled, 34
+        "       stuffed, 34
+    Celery Root, 34
+    Carrots, stewed, 34
+    New England Corn Pudding, 34
+    Potatoes in Cases, 33
+       "     Baked Cream, 33
+       "     Escalloped, 33
+    Peppers, stuffed--No. 1, 36
+      "         "     No. 2, 36
+    Tomatoes, stuffed--No. 1, 35
+    Tomatoes, stuffed--No. 2, 35
+    Squash and Corn, 35
+
+[Illustration]
+
+
+
+
+      *      *      *      *      *      *
+
+
+
+
+Transcriber's Note
+
+
+The following errors were corrected.
+
+  Page Error
+  19   chicken cut into dice changed to chicken cut into dice;
+  19   3 hard-boiled eggs changed to 3 hard-boiled eggs;
+  27   cook slowl.y. changed to cook slowly.
+  33   it to protude changed to it to protrude
+  45   FILLING changed to FILLING.
+  46   FROSTING changed to FROSTING.
+  46   FILLING.. changed to FILLING.
+  93   Sheeps Tongue changed to Sheep's Tongue
+  94   Souffle, changed to Soufflé,
+
+The following words were inconsistently spelled or hyphenated:
+
+  dessert-spoon / dessertspoon
+  sauce-pan / saucepan
+  tea-cup / teacup
+  tea-cups / teacups
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK THE COOKERY BLUE BOOK***
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+
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+<h1>The Project Gutenberg eBook, The Cookery Blue Book, by Society for
+Christian Work of the First Unitarian Church, San Francisco, California</h1>
+<pre>
+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 <a href = "http://www.gutenberg.org">www.gutenberg.org</a></pre>
+<p>Title: The Cookery Blue Book</p>
+<p>Author: Society for Christian Work of the First Unitarian Church, San Francisco, California</p>
+<p>Release Date: August 20, 2008  [eBook #26374]</p>
+<p>Language: English</p>
+<p>Character set encoding: ISO-8859-1</p>
+<p>***START OF THE PROJECT GUTENBERG EBOOK THE COOKERY BLUE BOOK***</p>
+<p>&nbsp;</p>
+<h4>E-text prepared by Julia Miller<br />
+    and the Project Gutenberg Online Distributed Proofreading Team<br />
+    (<a href="http://www.pgdp.net/c/">http://www.pgdp.net</a>)<br />
+    from digial material generously made available by<br />
+    Internet Archive<br />
+    (<a href="http://www.archive.org/index.php">http://www.archive.org/index.php</a>)</h4>
+<p>&nbsp;</p>
+<table border="0" style="background-color: #eeeeee;" cellpadding="10">
+  <tr>
+    <td valign="top">
+      Note:
+    </td>
+    <td>
+      Images of the original pages are available through
+      Intenet Archive. See
+      <a href="http://www.archive.org/details/cookerybluebook00firsrich">
+      http://www.archive.org/details/cookerybluebook00firsrich</a>
+	</td>
+  </tr>
+</table>
+<p>&nbsp;</p>
+<div class="tn">
+<p class="titlepage"><b>Transcriber&#8217;s Note</b></p>
+
+<p class="noindent">Obvious typographical errors have been corrected. A <a href="#trans_note">list</a> of corrections
+is found at the end of the text.</p>
+
+<p class="noindent">Inconsistencies in spelling and
+hyphenation have been retained. A <a href="#trans_note">list</a> of inconsistently spelled
+and hyphenated words is found at the end of the text.</p>
+</div>
+<hr class="full" />
+<p>&nbsp;</p>
+
+<p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p>
+
+<h1 class="chapterhead" style="font-weight: normal;"><span style="font-size: 50%;">THE</span><br />
+<br />
+<span class="smcap">Cookery Blue Book</span></h1>
+
+<p class="titlepage" style="font-size: 70%; margin-top: 3em;">PREPARED BY THE</p>
+
+<p class="titlepage" style="margin-top: 3em;"><span style="font-size: 120%;">Society for Christian Work</span><br />
+<br />
+<span style="font-size: 70%;">OF THE</span><br />
+<br />
+<span style="font-size: smaller;">FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL.</span></p>
+
+<p class="titlepage" style="margin-top: 3em;">"Tried and True"</p>
+
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p class="titlepage" style="margin-top: 3em;">SAN FRANCISCO<br />
+<span class="smcap">C. A. Murdock &amp; Co., Printers</span><br />
+1891</p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span></p>
+
+<p class="poem">
+<i>The capon burns, the pig falls from the spit;<br />
+The clock hath struck twelve upon the bell;<br />
+My mistress made it one upon my cheek&mdash;<br />
+She is so hot, because the meat is cold;<br />
+Methinks your man, like mine, should be your clock,<br />
+And strike you home without a messenger.<br />
+My charge was but to fetch you from the mart<br />
+Home to your house, the Ph&oelig;nix, sir, to dinner&mdash;<br />
+My mistress and her sister wait for you.</i><br />
+<span style="padding-left: 16em; font-size: smaller;"><i>&mdash;Comedy of Errors.</i><br /></span></p>
+
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p>
+
+<h2 class="chapterhead" style="font-weight: normal;"><span style="font-size: 50%;">THE</span><br />
+<br />
+COOKERY BLUE BOOK</h2>
+
+<hr class="decshort" />
+
+<h2 class="sectionhead"><a name="SOUPS" id="SOUPS"></a>SOUPS.</h2>
+
+
+<h3 class="sectionhead">Bouillon Soup.</h3>
+
+<p>4 pounds of round of beef cut into dice pieces. Trim off all fatty skin.
+4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large
+carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and
+pepper to taste.</p>
+
+<p>Pour on the water, and let it simmer six hours, skimming carefully, for
+if any grease is allowed to go back into the soup it is impossible to
+make it clear. Scrape the carrots, stick 4 whole cloves into each onion,
+and put them in the soup; then add the celery seed, parsley, mace,
+pepper and salt. Let this boil till the vegetables are tender, then
+strain through a cloth, pouring the soup through first, then putting the
+meat in it to drain, never squeezing or pressing it.</p>
+
+<p>If you wish to color it, you can put in a dessertspoon of burnt sugar.
+It can be nicely flavored by adding some walnut catsup, together with
+<span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span>mushroom and a very little Worcestershire.</p>
+
+
+<h3 class="sectionhead">Beef Soup.</h3>
+
+<p>Boil trimmings of roast beef and beef-steak bones for three hours. Cool
+and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of
+salt, 3 potatoes, pared and cut up, <span class="num">1</span>/<span class="den">2</span> a carrot, <span class="num">1</span>/<span class="den">2</span> an onion, 3 gumbo
+pods, half a bay leaf and a little chopped parsley. Add a few drops of
+caramel and serve hot. Strain, if preferred thin.</p>
+
+
+<h3 class="sectionhead">Tomato Soup without Stock.</h3>
+
+<p>1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
+mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub
+together 2 heaping tablespoons of flour and a piece of butter the size
+of an egg. Put this in the strained liquor and boil. This makes soup for
+six persons.</p>
+
+
+<h3 class="sectionhead">Milk Tomato Soup.</h3>
+
+<p>Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
+pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of
+mace, and salt to taste. Let it scald, not boil, and add 2 rolled
+crackers.</p>
+
+
+<h3 class="sectionhead">Bisque Soup.</h3>
+
+<p>2 large onions sliced, 1 can tomatoes. Boil together half an hour or
+longer, then put through colander and add 1 quart beef stock, salt and
+pepper. Let this boil together a few moments. Whip 1 cup cream with the
+yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to
+the stock, boil up, and serve at once.</p>
+
+<p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span></p>
+
+
+<h3 class="sectionhead">Mock Bisque Soup.</h3>
+
+<p>1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
+of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put
+the tomato on to stew and the milk in a double kettle to boil, reserving
+half a cup to mix with flour. Mix the flour smoothly with the cold milk
+and cook ten minutes.</p>
+
+<p>To the tomato add the soda, stir well, and rub through a strainer that
+is fine enough to keep back the seeds. Add butter, salt and pepper to
+the milk and then the tomato. Serve immediately.</p>
+
+
+<h3 class="sectionhead">Bean Soup.</h3>
+
+<p>1 coffee cup of brown beans soaked over night; boil in a gallon of water
+with a piece of salt pork 3 inches square (a little beef is good, also)
+several hours, until beans are soft; strain, and add a small bit of
+butter, the juice of 1 lemon and a small cup of sherry wine.</p>
+
+
+<h3 class="sectionhead">Black Bean Soup.</h3>
+
+<p>1 pint of beans soaked over night; 2 quarts water and boil five or six
+hours, adding water as it boils away; when soft, strain out the skins,
+season with salt and pepper to taste. When ready for the table add a
+large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,
+sliced very thin. Do not cook it any after these ingredients are added.</p>
+
+
+<h3 class="sectionhead">Split Pea Soup.</h3>
+
+<p>1 gallon water, 1 quart peas, soaked over night; <span class="num">1</span>/<span class="den">4</span> pound salt pork cut
+in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until
+the water is<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span> reduced one-half. Pour in a colander and press the peas
+through; return to the kettle and add a small amount of celery chopped
+fine. Fry three or four slices of bread quite brown in butter&mdash;cut in
+squares when served.</p>
+
+
+<h3 class="sectionhead">Grandmother Sawtelle's Pea Soup.</h3>
+
+<p>Soak a quart of dried peas over night. In the morning put them on to
+boil with fragments of fresh meat; also cloves, allspice, pepper and
+salt. Let boil until soft, then strain through a colander. Have some
+pieces of bread or crackers inch square, and put them into the oven to
+dry without browning; a pint of bread to a quart of peas. Take <span class="num">2</span>/<span class="den">3</span> of a
+cup of melted butter and put the bread in it; stir until the bread and
+butter are well mixed, then put into the peas and it is done. If the
+peas do not boil easily add a little saleratus.</p>
+
+
+<h3 class="sectionhead">Green Pea Soup.</h3>
+
+<p>Boil the pods first, then remove and boil peas in same water until soft
+enough to mash easily. Add a quart of milk, and thickening made of a
+tablespoonful of butter and 1 of flour. Boil a few minutes and serve.</p>
+
+
+<h3 class="sectionhead">Celery Soup (for six persons).</h3>
+
+<p>Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of
+milk and 1 of cream); rub through a sieve, add 1 quart of veal stock,
+salt, cayenne and 3 heads of celery grated fine.</p>
+
+
+<h3 class="sectionhead">Cream of Celery Soup.</h3>
+
+<p>4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
+water it is boiled in); rub celery<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span> through fine sieve; mix celery and
+milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of
+butter, 1 scant teaspoonful of salt. If desired, can boil celery in the
+morning, then about half an hour before dinner take milk, flour, butter,
+salt and celery and boil together, stirring constantly so it will cook
+evenly. When the consistency of cream, it is ready for use.</p>
+
+
+<h3 class="sectionhead">Ox-tail Soup.</h3>
+
+<p>1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail
+into pieces and fry brown in butter. Slice onions and 2 carrots, and
+when you remove the tail from the pan put these in and brown also; then
+tie them in a thin cloth with the thyme and put in the soup pot. Lay the
+tail in and then the meat cut into small pieces. Grate over them the
+remaining 2 carrots, and add 4 quarts of water, with salt and pepper.
+Boil four to six hours. Strain five minutes before serving and thicken
+with 2 tablespoonfuls of browned flour. Boil ten minutes longer.</p>
+
+
+<h3 class="sectionhead">Mushroom Soup.</h3>
+
+<p>1 pint of white stock, 2 tablespoonfuls butter, <span class="num">1</span>/<span class="den">4</span> teaspoon of pepper,
+and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;
+heat milk. Mix butter and corn starch to cream, and add hot milk and
+then stock. Boil 1 pound of mushrooms until soft, and then strain. Have
+them ready and add to the soup, letting it stand to thicken. It is
+improved by a little whipped cream added before serving.</p>
+
+<p><span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p>
+
+
+<h3 class="sectionhead">Soupe a l'Ognon.</h3>
+
+<p>Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup
+stock. When very hot add 3 onions, sliced thin, then a full <span class="num">1</span>/<span class="den">2</span> teacup
+of flour, stirring constantly that it may not burn. Add 1 pint boiling
+water, pepper and salt, and let boil one minute, then placing on back of
+range till ready to serve, when add 1 quart of boiling milk and 3 mashed
+boiled potatoes. Gradually add to the potatoes a little of the soup till
+smooth and thin enough to put into the soup kettle. Stir all well, then
+strain. Put diamond-shaped pieces of toasted bread in bottom of tureen
+and pour soup over it.</p>
+
+
+<h3 class="sectionhead">Potato Soup.</h3>
+
+<p>Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter
+size of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1
+pint of water and 1 pint of milk together and pour on potatoes boiling
+hot. Stir it well, strain and serve.</p>
+
+
+<h3 class="sectionhead">Asparagus (white) Soup.</h3>
+
+<p>Cut off the hard, green stems from two bunches of asparagus and put them
+in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is
+the best). Boil in a closely covered pot three hours, till the meat is
+in rags and the asparagus dissolved. Strain the liquor and return to the
+pot with the remaining half of the asparagus heads. Let this boil for
+twenty minutes more and add, before taking up, <span class="num">2</span>/<span class="den">3</span> of a teacup of sweet
+cream, in which has been stirred a dessertspoonful of corn starch. When
+it has fairly<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span> boiled up, serve with small squares of toast in the
+tureen. Season with salt and pepper.</p>
+
+
+<h3 class="sectionhead">Soup a la Minute (for six persons).</h3>
+
+<p>Cut 4 ounces of fat salt pork in dice and set it on the fire in a
+saucepan; stir, and when it is turning rather brown, add 1 onion
+chopped, and <span class="num">1</span>/<span class="den">2</span> a medium-sized carrot sliced. When they are partly
+fried, add 2 pounds of lean beef cut in small dice, and let fry five
+minutes. Then pour in it about 3 pints of boiling water, salt and
+pepper, and boil gently for three-quarters of an hour.</p>
+
+
+<h3 class="sectionhead">Caramel, for Coloring Soups.</h3>
+
+<p>Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup
+cold water, stirring briskly, and boil till it thickens. Keep in
+large-mouthed bottle.</p>
+
+<div class="figcenter" style="width: 47px;">
+<img src="images/illus009.png" width="47" height="48" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span></p>
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="BREAKFAST_DISHES" id="BREAKFAST_DISHES"></a>BREAKFAST DISHES.</h2>
+
+<hr class="decshort" />
+
+<h3 class="sectionhead">Baked Omelet&mdash;No. 1.</h3>
+
+<p>5 eggs, <span class="num">1</span>/<span class="den">2</span> cup of milk, <span class="num">1</span>/<span class="den">2</span> teaspoon corn starch, pepper and salt. Beat
+the whites and yolks of the eggs separately and very stiff; stir lightly
+together and add other ingredients. Bake in a buttered pudding-dish and
+serve immediately.</p>
+
+
+<h3 class="sectionhead">Baked Omelet&mdash;No. 2.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
+thick. Add a dessertspoon of butter and salt to taste. After removing
+from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an
+oven heated as for cake.</p>
+
+
+<h3 class="sectionhead">Bread Omelet.</h3>
+
+<p>Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
+beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,
+with a tablespoonful of butter. Bake in a moderate oven.</p>
+
+
+<h3 class="sectionhead">Baked Eggs.</h3>
+
+<p>Separate the whites from the yolks keeping each yolk separate. Salt the
+whites, while beating to a stiff froth, then spread on a platter. Place
+the yolks at regular distances apart in cavities made in the beaten
+whites, and bake in a moderate oven till brown.</p>
+
+<p><span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span></p>
+
+
+<h3 class="sectionhead">Eggs (au miron) with Asparagus.</h3>
+
+<p>Cut off the green part of the asparagus the size of peas, and scald in
+hot water a few minutes, then put in the saucepan with a little butter,
+small bunch of parsley and young onions tied together (so that it can be
+removed before breaking the eggs on the asparagus). Add a little flour,
+water, salt, pepper and a little sugar, stewing together till the water
+is evaporated. Then put in a baking-dish and break some eggs over the
+top. Put a little salt, pepper and nutmeg over the eggs and cook in the
+oven, but not long enough to let the eggs get hard. Serve immediately.</p>
+
+
+<h3 class="sectionhead">Corn Omelet.</h3>
+
+<p>Take the well-filled ears of corn, cut the kernels down the center,
+being careful not to loosen them from the cob; then takeout the pulp by
+pressing downward with a knife. To 3 tablespoons of corn pulp add the
+well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
+eggs to a stiff froth, mix with the corn, and put in a hot pan with a
+little butter. Cover, and place where it will not burn. When done, fold
+over and serve on a hot dish.</p>
+
+
+<h3 class="sectionhead">Bananas (as a breakfast dish).</h3>
+
+<p>Slice bananas lengthwise; put them in a buttered pan and brown in oven;
+or they can be dipped in butter and fried; or sliced and served cold
+with cream.</p>
+
+
+<h3 class="sectionhead">Baked Peppers.</h3>
+
+<p>Cut off tops; take the seeds out and fill with sausage meat. Bake forty
+minutes.</p>
+
+<p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p>
+
+
+<h3 class="sectionhead">Baked Beans.</h3>
+
+<p>Soak 1 quart of pea beans over night in cold water. In morning drain and
+place in earthen bean-pot with 1 teaspoon salt, <span class="num">1</span>/<span class="den">2</span> of pepper, 2 of
+sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
+in a moderate oven all day, as water evaporates adding sufficient to
+keep them moist. They cannot be baked too long.</p>
+
+
+<h3 class="sectionhead">Fish-balls.</h3>
+
+<p>1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
+well beaten; a little pepper. Wash and pick the fish in small pieces
+free from bones. Pare the potatoes and cut in small pieces. Put both
+together in a stew-pan and cover with boiling water, and boil until the
+potatoes are soft. Drain off the water, mash and beat till very light.
+When a little cool, add the egg and fry in very hot lard.</p>
+
+
+<h3 class="sectionhead">Potatoes with Cheese.</h3>
+
+<p>The potatoes are boiled and cut in small pieces, covered with milk or
+cream. Put bread crumbs and cheese over the top. Add butter and bake
+till brown.</p>
+
+
+<h3 class="sectionhead">Vermicelli (as a breakfast dish).</h3>
+
+<p>To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
+boil briskly ten minutes, drain off all the water and serve hot with
+butter and cream.</p>
+
+<p><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="FISH" id="FISH"></a>FISH.</h2>
+
+<hr class="decshort" />
+
+<h3 class="sectionhead">Fish a la Creme.</h3>
+
+<p>3 pounds of sturgeon or any solid white fish boiled until tender. Remove
+bone, mince fine, and season with salt, pepper, wine and lemon juice. 1
+quart milk, boiled with two good-sized onions until they are in shreds.
+Rub to a cream <span class="num">1</span>/<span class="den">2</span> pound butter and two large tablespoonfuls of flour.
+Strain the boiling milk with this and return to the stew-pan and boil
+again, taking care to stir to prevent lumps and burning. Grate the rind
+of one lemon, with juice and one tumbler of wine and mix thoroughly
+through the fish. Take one loaf of bread, removing all crust, and pass
+through the colander. Have dish very hot, putting fish and crumbs in
+layers, bringing crumbs on top. Place in hot oven for a few minutes. A
+nice lunch dish.</p>
+
+
+<h3 class="sectionhead">A Norwegian Fish Dish.</h3>
+
+<p>Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe
+with a soft cloth wrung out in cold water. Scrape all the flesh from
+skin and bone; and put the head, bones and skin on to boil, and when
+thoroughly cooked, strain. Take equal parts of scraped fish and chopped
+suet, one tablespoon of salt and pound to a paste. Add 2 eggs,<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span> 2
+tablespoonfuls of flour, a little mace and ginger. Boil some cream, and
+when cold, gradually add enough to make a soft batter. Try a little of
+this in the boiling stock to see if the consistency is right. Then put
+in a buttered, breaded mould and cook two hours. If some of the batter
+is left, form in balls and cook in the fish stock and serve as soup.</p>
+
+
+<h3 class="sectionhead">Finnan haddies (from Delmonico's).</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound of fish picked up and braized in butter and cooked in the
+following sauce: 1 cup of cream over hard boiled egg cut in squares; the
+yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to
+thicken; a little pepper and Worcestershire sauce. Serve on toast.</p>
+
+
+<h3 class="sectionhead">Stuffed Smelt.</h3>
+
+<p>Ingredients of stuffing: <span class="num">1</span>/<span class="den">4</span> cup of melted butter; 1 cup of bread
+crumbs, 1 teaspoonful of chopped onion; <span class="num">1</span>/<span class="den">4</span> spoon of salt; <span class="num">1</span>/<span class="den">4</span> spoon of
+pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted
+butter and fine bread crumbs. Bake about fifteen minutes.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;<span class="num">1</span>/<span class="den">2</span> cup butter worked to a cream; yolks of 3 eggs beaten in one
+by one; juice of <span class="num">1</span>/<span class="den">2</span> a lemon; <span class="num">1</span>/<span class="den">2</span> teaspoonful salt, <span class="num">1</span>/<span class="den">4</span> teaspoon pepper
+and <span class="num">1</span>/<span class="den">2</span> cup boiling water. Beat and put on stove in a saucepan of
+boiling water to thicken.</p>
+
+<p><span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span></p>
+
+
+<h3 class="sectionhead">Brown Fish Chowder.</h3>
+
+<p>1 onion fried in butter. Cut any white fish in small pieces and fry in
+this after first rolling the fish in flour. Take the fish out and lay on
+brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir
+until it is brown; then gradually stir in a quart of water. When this
+has boiled, add the fish and seasoning.</p>
+
+<div class="figcenter" style="width: 94px;">
+<img src="images/illus017.png" width="94" height="67" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="ENTREES" id="ENTREES"></a>ENTREES.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Chicken Terrapin&mdash;No. 1.</h3>
+
+<p>Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.
+Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of
+butter and 2 tablespoonfuls of flour. Put in the chicken and
+sweet-breads. Keep it hot in a double boiler and just before serving add
+the yolks of 2 eggs and a wine-glass of sherry wine.</p>
+
+
+<h3 class="sectionhead">Chicken Terrapin No. 2.</h3>
+
+<p>Cut a cold boiled chicken in small squares, removing all the skin. Put
+into a skillet with <span class="num">1</span>/<span class="den">2</span> pint of cream and <span class="num">1</span>/<span class="den">4</span> pound of butter, rolled in
+1 tablespoonful of flour, seasoned with salt and red pepper. Have ready
+3 hard boiled eggs chopped fine. When the chicken has reached a boil,
+stir in a large glass of sherry with the egg, and serve hot.</p>
+
+
+<h3 class="sectionhead">Chicken Terrapin&mdash;No. 3.</h3>
+
+<p>Boil chicken in salted water. 1 quart of cold cooked chicken cut into
+<a name="corr1" id="corr1"></a>dice; cooked livers of 1 or 2 chickens; 3 hard-boiled <a name="corr2" id="corr2"></a>eggs; yolks of 2
+raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;
+<span class="num">1</span>/<span class="den">3</span> teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3
+tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop
+hard-boiled eggs and add<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> to chicken; sprinkle with salt, pepper and
+nutmeg. Add flour to melted butter and stock and stir for three minutes.
+Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken
+mixture and let it simmer for ten minutes. Beat yolks well and add
+cream; pour into mixture and stir one minute. Remove from fire, and add
+wine and lemon juice.</p>
+
+
+<h3 class="sectionhead">Chicken for Lunch.</h3>
+
+<p>Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
+(not cooking them). Then stew them slowly with gumbo, a little pork,
+celery and <span class="num">1</span>/<span class="den">2</span> an onion till tender. Thicken with brown flour and dish,
+garnishing with parsley and sliced hard-boiled eggs.</p>
+
+
+<h3 class="sectionhead">Pressed Chicken (a nice luncheon dish).</h3>
+
+<p>Boil a chicken, in as little water as possible, till the bones slip out
+and the gristly portions are soft. Remove the skin, pick the meat apart,
+and mix the dark and white meat. Remove the fat, and season the liquor
+highly with salt and pepper; also with celery, salt and lemon juice, if
+you desire. Boil down to 1 cup, and mix with the meat. Butter a mould
+and decorate the bottom and sides with slices of hard-boiled eggs; also
+with thin slices of tongue or ham cut in fancy shapes. Pack the meat in
+and set away to cool with a weight on the meat. When ready to serve, dip
+mould in warm water and turn out carefully. Garnish with parsley, strips
+of lettuce or celery leaves and radishes or beets. The eggs and tongue
+can be dispensed with if a plain dish is desired.</p>
+
+<p><span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p>
+
+
+<h3 class="sectionhead">Beef Loaf.</h3>
+
+<p>3<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> pounds fine chopped beef; <span class="num">1</span>/<span class="den">2</span> pound pork; 3 eggs; 1 large spoonful
+of salt; 1 teaspoon pepper; <span class="num">1</span>/<span class="den">2</span> teaspoon nutmeg; 4 large spoonfuls milk;
+10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits
+of butter over the top. Press the meat several times with your hand to
+make into a thin loaf. Bake in a quick oven one hour, putting water in
+pan. It requires no basting.</p>
+
+
+<h3 class="sectionhead">Beef Roll.</h3>
+
+<p>Lean beef chopped fine; <span class="num">1</span>/<span class="den">2</span> cup bread crumbs; a slice of onion chopped;
+chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix
+all thoroughly. Form in an oblong loaf, put in pan and bake half hour in
+a hot oven, basting two or three times with melted butter. Served with a
+brown sauce.</p>
+
+
+<h3 class="sectionhead">To Fry. Soft-shelled Crabs.</h3>
+
+<p>Use them only when very fresh, as the shells harden after twenty-four
+hours. Cut the ends of the small legs off; take off the gills and tucks;
+wash and drain well upon a cloth. A few minutes before serving dip them
+one after another in 2 eggs beaten as for an omelet; then in crumbs of
+rolled cracker made very fine and fry them in very hot lard; not too
+many at a time. Serve hot, with a garnish of parsley and pieces of
+lemon.</p>
+
+
+<h3 class="sectionhead">Deviled Crab.</h3>
+
+<p>Pick the meat from one large crab and chop a little. Add 2 green
+peppers, chopped fine, and mix<span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span> with cracker crumbs. Add sufficient soup
+stock to moisten and season to taste. Clean the shell and put in 1 layer
+of the ingredients. Add pieces of butter, then another layer, and so on,
+till shell is full. Then bake fifteen minutes, and serve.</p>
+
+
+<h3 class="sectionhead">Crab Creole (for four persons).</h3>
+
+<p>1 crab; 1 good-sized onion; <span class="num">1</span>/<span class="den">2</span> can of tomatoes; 1 Chili pepper or pinch
+of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; <span class="num">1</span>/<span class="den">2</span>
+cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred
+up crab, not too fine, cut up onion and chili pepper and put in a pan
+with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then
+add <span class="num">1</span>/<span class="den">2</span> can of tomatoes. Boil ten minutes, or until soft. Strain, put
+juice back on fire. Add the butter, pepper and salt, and thicken with 1
+tablespoonful of corn starch. Add crab and cream. When all is hot, serve
+with toast.</p>
+
+
+<h3 class="sectionhead">Canapie Lorenzo.</h3>
+
+<p>One-third New York cheese, one-third dessicated soft-shell crab,
+one-sixth green peppers chopped very fine. Make in pat&eacute;s about the size
+of a hand and bake brown.</p>
+
+
+<h3 class="sectionhead">Crab Cutlets.</h3>
+
+<p>Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
+mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan
+a piece of butter twice the size of an egg; when melted stir in 2
+tablespoons of flour, and add a cup of rich cream, stirring constantly.
+Mix in the prepared crab and set aside to cool. Then mould into cutlets,
+which<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span> you roll in egg and bread crumbs. Stick the claws you have saved
+into the cutlets, and fry. Serve with or without parsley and slices of
+lime.</p>
+
+
+<h3 class="sectionhead">Shrimp Stew.</h3>
+
+<p>Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
+tablespoonful flour and a piece of butter, egg-size. Add red pepper,
+salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of
+shrimps. Cook ten minutes, and serve on toast.</p>
+
+
+<h3 class="sectionhead">Terrapin Stew.</h3>
+
+<p>Boil according to size thirty or forty minutes, so that the upper shell
+will separate from the lower easily. Take "gall-bag" from liver, which
+is always found on the right lobe. Avoid breaking, as it will give a
+bitter taste and spoil the dish. Strip the skin from the claws, cut off
+the nails and skin the head. Throw nothing away but the "gall-bag." Cut
+all into small pieces; stew slowly in sherry wine closely covered, with
+a goodly supply of butter and red pepper, for one hour and a half. Salt
+to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,
+for each terrapin and the juice of 1 lemon, skinning another to lay on
+top. When about to take from the fire, thicken with a little flour.
+Serve on hot toast, well-buttered, over which sprinkle a finely chopped
+egg.</p>
+
+
+<h3 class="sectionhead">Baked Oysters in the Shells.</h3>
+
+<p>Take 50 small Eastern oysters with their liquor and a piece of butter.
+Drain the oysters very carefully and strain the liquor. Thicken with an
+ounce of<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span> butter mixed with an ounce of flour. Stir, and boil five
+minutes. Finish with the yolks of 3 eggs. Add a little salt, some white
+and red pepper and grated nutmeg. Boil a few minutes longer, stirring
+constantly. Then remove from the fire. Add the oysters and juice of a
+lemon, and mix well with the sauce. Have ready some large, deep,
+well-shaped oyster-shells slightly buttered; fill these with the
+prepared oysters, sprinkle rolled cracker crumbs over; put a piece of
+butter on top of each; arrange in a pan; brown slightly in a pretty hot
+oven (about ten minutes), and serve.</p>
+
+
+<h3 class="sectionhead">Curried Oysters.</h3>
+
+<p>Strain juice of oysters and cook alone till edges curl. Cook 1
+tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix
+1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into
+butter. Add 1 pint sweet milk gradually, stirring constantly in
+saucepan. Mix oysters with the sauce. Pour over small slices of hot
+buttered toast and serve immediately.</p>
+
+
+<h3 class="sectionhead">Fancy Roast of Oysters.</h3>
+
+<p>Remove oysters from liquor and have them free from grit or shell. Scald
+1 pint of oyster liquor, and when boiling hot put in the oysters and let
+them cook two or three minutes. Strain the liquor and put the oysters on
+pieces of toast. Arrange on a dish and set over steam to keep hot. Blend
+together 2 teaspoonfuls of flour and <span class="num">1</span>/<span class="den">2</span> cup of butter, moistening it
+with oyster liquor. When well mixed, put into the hot liquor and let
+boil a few minutes, stirring well. Strain over the oysters, and serve
+hot with lemons.</p>
+
+<p><span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span></p>
+
+
+<h3 class="sectionhead">Sweet-breads.</h3>
+
+<p>Clean and parboil the sweet breads; cut them in slices and dip in melted
+butter. Roll them in grated cheese; dip in beaten egg; roll in bread
+crumbs and fry in hot fat. Serve with tomato sauce.</p>
+
+
+<h3 class="sectionhead">Veal Loaf.</h3>
+
+<p>3 pounds of veal cutlets and a small piece of salt pork, all chopped
+fine together; a tea-cup of rolled crackers moistened a very little with
+water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a
+bread-pan and bake one and a-half hours. Serve in slices when cold.</p>
+
+
+<h3 class="sectionhead">Meat Salad.</h3>
+
+<p>Chop fine 2 pounds of cold corned beef, then take <span class="num">2</span>/<span class="den">3</span> of a cup of
+vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour
+into a pan and let boil; then pour into a dish to mould. Serve cold.</p>
+
+
+<h3 class="sectionhead">Welsh Rare-bit&mdash;No. 1.</h3>
+
+<p>1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
+of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons
+of mustard, 2 of salt and a little pepper. Stir it well, and cook until
+it thickens (not curdle). Serve on toast.</p>
+
+
+<h3 class="sectionhead">Welsh Rare-bit&mdash;No. 2.</h3>
+
+<p>1 egg, <span class="num">1</span>/<span class="den">2</span> a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
+and mustard to taste. Heat the milk in a double boiler; melt the cheese.
+Add the egg, and pour all over squares of toast.</p>
+
+<p><span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span></p>
+
+
+<h3 class="sectionhead">Cheese Sticks&mdash;No. 1.</h3>
+
+<p>1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
+same as for pastry. Roll thin; cut in narrow strips, and bake a light
+brown in a quick oven. (Serve with salad.)</p>
+
+
+<h3 class="sectionhead">Cheese Sticks&mdash;No. 2.</h3>
+
+<p>3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
+Mix together and mould into a paste. Roll out and cut into strips about
+one-half inch wide and five long. Bake in a quick oven. A very nice
+relish.</p>
+
+<div class="figcenter" style="width: 65px;">
+<img src="images/illus026.png" width="65" height="64" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="MEATS" id="MEATS"></a>MEATS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Boiled Ham.</h3>
+
+<p>Put a ham weighing 14 pounds in a large kettle and half cover with cold
+water and cook <a name="corr3" id="corr3"></a>slowly. When the water boils, add a quart of sour white
+wine and cook about five hours, or until tender. Put the ham in a baking
+pan and trim off the under side nicely, and take off the skin. Cover an
+inch thick with currant jelly, put a cup of sherry in the pan and put
+into a pretty hot oven. Let the fire go down; baste very often at first,
+that the wine may penetrate the jelly, and bake a half hour or more.</p>
+
+
+<h3 class="sectionhead">Calf's-head Stew.</h3>
+
+<p>1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
+carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful
+pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain
+broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in
+pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled
+eggs, chopped, <span class="num">1</span>/<span class="den">2</span> lemon, sliced, wine and red pepper to taste. When
+very hot, serve.</p>
+
+
+<h3 class="sectionhead">Chops and Tomato Sauce.</h3>
+
+<p>Fry some pieces of pork in the spider, then cut up and fry a few onions.
+Into this pour some peeled<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span> and cut-up tomatoes; stir till all cooked to
+pieces and then strain. Thicken with a little flour. Broil chops, place
+on a hot platter and pour the sauce over them. For 3 pounds chops, <span class="num">1</span>/<span class="den">4</span>
+pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few
+cloves and a little chili pepper are considered by some an addition.</p>
+
+
+<h3 class="sectionhead">Kidney Stew.</h3>
+
+<p>2 beef kidneys cut in small pieces. Pour cold water over, and as it
+boils pour off and repeat. The third time let it simmer slowly for two
+hours. Add 2 onions, chopped fine, and cook one hour. A few minutes
+before serving add sherry wine. Thicken with flour and serve on hot
+toast. This may be varied by adding curry; both are excellent.</p>
+
+
+<h3 class="sectionhead">Sheep's Tongues.</h3>
+
+<p>Boil them in soup stock until tender, with a seasoning of salt, pepper
+and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf,
+sprig of parsley, some whole black pepper tied in a little white bag and
+removed after an hour.) When done add to the stock some browned flour
+and butter, tomato juice to taste, and a little lime juice. Garnish with
+triangles of toast around the dish.</p>
+
+
+<h3 class="sectionhead">Spanish Receipt for Cooking Tongue.</h3>
+
+<p>Soak a fresh tongue over night. In the morning take the skin off by
+boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
+chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
+little parsley. Fry all together for a little while; then add<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span> to this 1
+cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon,
+and 3 laurel leaves. Then put a paper over top of saucepan and put on
+cover very tight. Cook for two or three hours over a slow fire; then
+strain the same through a colander. Add to the strained sauce 1 or 2
+spoonfuls of brown flour to thicken. Put over the fire a little while,
+and then pour over the tongue.</p>
+
+
+<h3 class="sectionhead">Chestnut Stuffing.</h3>
+
+<p>Shell 1 pint of large chestnuts; pour on boiling water and remove the
+inner skin. Boil in salted water, or stock, until soft. Mash fine and
+mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful
+of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
+Moisten with <span class="num">1</span>/<span class="den">3</span> cup of melted butter. This stuffing is especially nice
+for quail.</p>
+
+
+<h3 class="sectionhead">Stuffing for Turkeys.</h3>
+
+<p>5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
+fine. Add <span class="num">1</span>/<span class="den">2</span> pint of milk and season with salt and pepper. (Add sage if
+you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it
+is the consistency of batter fritters, put in the turkey and bake
+slowly, basting frequently.</p>
+
+<div class="figcenter" style="width: 69px;">
+<img src="images/illus029.png" width="69" height="43" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="SALADS" id="SALADS"></a>SALADS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Boiled Salad Dressing.</h3>
+
+<p>3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, <span class="num">1</span>/<span class="den">2</span> cup
+vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil
+drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir
+all the time, and let it scarcely come to a boil. When cold, bottle and
+keep in a cold place.</p>
+
+<p>By beating all the ingredients well together with an egg-beater it is as
+creamy as when oil is added drop by drop.</p>
+
+
+<h3 class="sectionhead">Dressing for Cold Slaw.</h3>
+
+<p>Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
+mustard, butter size of an egg. Cook like custard.</p>
+
+
+<h3 class="sectionhead">Clayton's Celebrated Salad Dressing.</h3>
+
+<p>Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
+<span class="num">1</span>/<span class="den">4</span> of a pint of best olive oil, stirring rapidly till thick. Then add 3
+eggs, and after mixing slightly pour in slowly the remaining <span class="num">3</span>/<span class="den">4</span> of a
+pint of oil, stirring rapidly till the mixture forms a thick batter.
+Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small
+teaspoonful of salt and 1 of white sugar. Stir until the ingredients are
+well mixed. When bottled and tightly corked, this will remain good for
+months.</p>
+
+<p><span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p>
+
+
+<h3 class="sectionhead">Salad Dressing.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
+tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
+tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.</p>
+
+
+<h3 class="sectionhead">Tomato Salad.</h3>
+
+<p>Scald and peel tomatoes and cut holes in the top of each. Make a rich
+salad dressing, into which stir some cold peas, beans and beets, finely
+chopped. Stuff the tomatoes with this, and pour dressing over. Garnish
+the dish with fine lettuce leaves.</p>
+
+<div class="figcenter" style="width: 56px;">
+<img src="images/illus032.png" width="56" height="93" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="VEGETABLES" id="VEGETABLES"></a>VEGETABLES.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Baked Cream Potatoes.</h3>
+
+<p>Cut raw potatoes in very thin slices and put a layer of them in a
+buttered earthen dish. Cover the layer with pieces of butter, and season
+well with pepper and salt. Then put another layer and season in same
+manner, so proceeding till the dish is full. Over all pour a pint of
+cream or rich milk, and set in the oven to bake a half hour. This is a
+very nice lunch dish.</p>
+
+
+<h3 class="sectionhead">Escalloped Potatoes.</h3>
+
+<p>Take some cold sliced potatoes, butter your baking dish, put a layer of
+potatoes, dredge over flour, put on bits of butter, salt and pepper.
+When your dish is full, pour over rich milk and bake brown. Serve hot.</p>
+
+
+<h3 class="sectionhead">Potatoes in Cases.</h3>
+
+<p>Bake potatoes of equal size, and when done and still hot, cut off a
+small piece from each potato. Remove the inside carefully, leaving the
+skin unbroken. Wash the potato and season generously with butter, pepper
+and salt. Return it with spoon to the potato skin, allowing it to
+<a name="corr4" id="corr4"></a>protrude about an inch above the skin. When enough skins are filled use
+a fork to make the potatoes rough above the skin. Put them in a quick
+oven to color the tops.</p>
+
+<p><span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span></p>
+
+
+<h3 class="sectionhead">Stewed Carrots (French style).</h3>
+
+<p>Take 2 bunches French carrots, clean and trim; put in a saucepan with
+salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of
+sugar, cover and boil for half an hour. Then remove the lid and place
+where they will simmer slowly till all the water has cooked away,
+leaving nothing but the butter.</p>
+
+
+<h3 class="sectionhead">Stuffed Artichokes.</h3>
+
+<p>Boil artichokes till soft. When cold, scrape leaves and cut out the
+hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, <span class="num">1</span>/<span class="den">4</span>
+cup butter, pinch of salt, red and black pepper. Roll into balls and put
+into heart of the artichoke. Put a piece of butter on top of each and
+bake fifteen minutes with a hot fire. This receipt is for twelve
+artichokes. If you wish, bread crumbs can be added to the mixture.</p>
+
+
+<h3 class="sectionhead">Boiled Artichokes.</h3>
+
+<p>First clean, then soak in cold water fifteen minutes. Then put in
+boiling water till soft, testing them by pulling off leaves.</p>
+
+
+<h3 class="sectionhead">New England Corn Pudding.</h3>
+
+<p>Take 2 dozen ears of green corn well-filled, but young; grate or pound
+the corn, and add 1 pounded soda cracker and a little salt. Bake two
+hours in a moderate oven, and a rich crust will form. Serve with butter.</p>
+
+
+<h3 class="sectionhead">Celery Root.</h3>
+
+<p>Pare and boil till tender in salted water. Thicken the liquor with flour
+and cream, or milk, and pour<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span> over toast. Stewed celery and mushrooms
+are served in the same manner.</p>
+
+
+<h3 class="sectionhead">Stuffed Tomatoes&mdash;No. 1.</h3>
+
+<p>Cut off a small piece of the top; squeeze out the seeds and water.
+Remove the meat of the tomato with a spoon, without breaking or injuring
+the shape. Fry an onion cut fine, then put in your stuffing (sausage
+meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a
+little green pepper, cut fine. To this add all the meat of the tomato
+you removed with the spoon. When well mixed and cooked fill each with
+the dressing, on top sprinkling toasted bread crumbs and a piece of
+butter. Bake in tins.</p>
+
+<p>If you use sausage meat as stuffing add a little bread soaked in water
+and squeezed hard, so that it will readily mix with the meat.</p>
+
+
+<h3 class="sectionhead">Stuffed Tomatoes&mdash;No. 2.</h3>
+
+<p>Take nice, smooth tomatoes and remove part of the insides. Chop 1 small
+onion, 2 green peppers and some of the tomato that was removed. Add
+cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a
+small piece of butter to each one, and bake from ten to fifteen minutes.</p>
+
+
+<h3 class="sectionhead">Squash and Corn (Spanish style).</h3>
+
+<p>3 small summer squashes, 3 ears of corn. Chop squash and cut corn from
+cobs. Put in a saucepan a spoonful of lard or butter, and when very hot
+an onion; fry a little and add the corn and squash, 1 tomato, 1 green
+pepper cut small and salt to taste. Cover closely, and stir frequently
+to prevent burning.</p>
+
+<p><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p>
+
+
+<h3 class="sectionhead">Stuffed Peppers&mdash;No. 1.</h3>
+
+<p>Cut off the tops and remove the seeds. Cut in small pieces 8 or 10
+tomatoes and cook with a little butter and onion until tender. Add some
+rice boiled in water or stock (or bread crumbs), and a little salt, then
+mix with the tomatoes. Add a little chopped celery, fill the peppers,
+and put a little butter over the top of each. Cook in the oven twenty
+minutes and serve at once. If the peppers are boiled a few minutes
+first, they will retain their bright green color.</p>
+
+
+<h3 class="sectionhead">Stuffed Peppers&mdash;No. 2.</h3>
+
+<p>Crumb 4 slices of bread and wet with <span class="num">1</span>/<span class="den">2</span> cup soup stock, small piece of
+butter, pinch of salt, a dash of pepper, seeds of the pepper and a
+tablespoonful of the chopped rind. Place in baking plate with very
+little water, and bake fifteen minutes in a quick oven. This mixture
+will fill six peppers.</p>
+
+<div class="figcenter" style="width: 64px;">
+<img src="images/illus036.png" width="64" height="50" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="BREAD" id="BREAD"></a>BREAD.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Brown Bread&mdash;No. 1.</h3>
+
+<p>2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
+teaspoonfuls saleratus and sour milk enough to make it the consistency
+of Indian cake. Put some of the saleratus in the molasses and stir till
+it foams. Put the remainder in the sour milk. Boil three hours. Remove
+from the pan, place on a tin and bake fifteen minutes, to dry off the
+steam.</p>
+
+
+<h3 class="sectionhead">Brown Bread&mdash;No. 2.</h3>
+
+<p>3 cups corn meal, 3 cups of Graham meal, <span class="num">2</span>/<span class="den">3</span> cup syrup, 1 teaspoonful
+soda, and salt to taste. Sufficient milk to make a thin batter. Boil
+three hours.</p>
+
+
+<h3 class="sectionhead">Brown Bread&mdash;No. 3.</h3>
+
+<p>2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
+cups sweet milk, pinch of soda, and salt to taste. Steam four hours.</p>
+
+
+<h3 class="sectionhead">Muffins&mdash;No. 1.</h3>
+
+<p>2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
+milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking
+powder and salt sifted with flour). Bake in a quick oven.</p>
+
+<p><span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span></p>
+
+
+<h3 class="sectionhead">Muffins&mdash;No. 2.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour, scant cup milk, 1 teaspoon cream of tartar, <span class="num">1</span>/<span class="den">2</span>
+teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon
+sugar, 1 egg. Add butter the last thing.</p>
+
+
+<h3 class="sectionhead">Raised Muffins.</h3>
+
+<p>1 pint milk, scalded, and a small piece of butter. When cool, add a
+little salt, 1 tablespoon sugar, <span class="num">1</span>/<span class="den">2</span> cake compressed yeast, 1 egg, and
+sufficient flour to make a stiff batter. When raised bake in muffin
+rings.</p>
+
+
+<h3 class="sectionhead">English Muffins.</h3>
+
+<p>4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
+milk, <span class="num">1</span>/<span class="den">2</span> cup liquid yeast. Set to rise over night; in the morning roll
+out three-fourths of an inch thick; cut with biscuit-cutter, and allow
+time to rise again; then cook on a griddle on top of stove, turning as
+hot cakes. It improves them to flour the board with corn meal.</p>
+
+
+<h3 class="sectionhead">Corn Bread&mdash;No. 1.</h3>
+
+<p>2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour, <span class="num">1</span>/<span class="den">2</span> cup meal, 1 cup milk, 3 eggs, beaten separately, 2
+tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping
+tablespoons sugar, a little salt.</p>
+
+
+<h3 class="sectionhead">Corn Bread&mdash;No. 2.</h3>
+
+<p>1 cup corn meal, <span class="num">1</span>/<span class="den">2</span> cup flour, 1 spoon sugar, 1 spoon salt, 1 small
+spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a
+thin batter. Add melted butter at the last.</p>
+
+<p><span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span></p>
+
+
+<h3 class="sectionhead">Corn Meal Muffins.</h3>
+
+<p>1 pint milk, <span class="num">1</span>/<span class="den">2</span> pint Indian meal, 4 eggs, 1 tablespoonful butter, salt,
+and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool
+add the butter melted, salt, sugar and yolks of eggs; lastly, the
+whites, well beaten. Bake in a well-heated oven.</p>
+
+
+<h3 class="sectionhead">Rice Corn Bread.</h3>
+
+<p>1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten,
+<span class="num">1</span>/<span class="den">2</span> teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder,
+sufficient milk to make a thin batter.</p>
+
+
+<h3 class="sectionhead">Rice Bread.</h3>
+
+<p>1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span>
+butter and 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> teaspoons baking powder. Bake in shallow pans from
+twenty minutes to half-hour.</p>
+
+
+<h3 class="sectionhead">Breakfast Gems.</h3>
+
+<p>1 egg, 1 scant cup milk, 1 scant cup flour, <span class="num">1</span>/<span class="den">2</span> teaspoon baking powder.
+Beat the white of the egg to a stiff froth and stir in last. Bake in
+long gem pans, having them very hot before putting mixture in.</p>
+
+
+<h3 class="sectionhead">Coffee Cake.</h3>
+
+<p>2 cups flour, pinch of salt, <span class="num">1</span>/<span class="den">2</span> cake compressed yeast. Make a sponge
+and rise till morning, then add 2 eggs, 1 cup sugar, a little melted
+butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and
+cinnamon on top, and bake.</p>
+
+<p><span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p>
+
+
+<h3 class="sectionhead">Parker House Rolls.</h3>
+
+<p>2 quarts of flour, make a hole in the center, and put in a small
+teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1
+pint of milk boiled, but cold, <span class="num">1</span>/<span class="den">2</span> cup yeast, and let rise over night.
+In the morning knead fifteen minutes, let rise again, roll thin, cut
+round, put a little butter on one-half, double over and bake.</p>
+
+
+<h3 class="sectionhead">French Rolls.</h3>
+
+<p>1 pint of scalded milk, let cool, then add <span class="num">2</span>/<span class="den">3</span> cup of yeast, <span class="num">1</span>/<span class="den">2</span> cup
+sugar, 2 quarts flour, small piece of butter, worked into the flour.
+Pour the milk into center of flour, and let stand over night; then
+knead, letting it rise very light; then knead again, and mould, letting
+it rise again, and bake.</p>
+
+
+<h3 class="sectionhead">Graham Rolls.</h3>
+
+<p>2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of
+cream of tartar. Mix all together, and to it add cold water; make thin
+and bake in a gem baker, which has been already heated and greased. Bake
+in a hot oven.</p>
+
+
+<h3 class="sectionhead">Buns.</h3>
+
+<p>4 cups flour, <span class="num">1</span>/<span class="den">2</span> cup sugar, sifted together, pinch of salt; make a hole
+in flour and drop in 1 egg, 1 cup milk, <span class="num">1</span>/<span class="den">2</span> cake compressed yeast,
+melted butter, the size of an egg. Raise until morning. When mixed over
+add a handful of currants, and set to rise until 10:30. Roll soft, cut
+with biscuit-cutter, and raise again till 11:45. After baking ten
+minutes, rub the top with sugar and water.</p>
+
+<p><span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span></p>
+
+
+<h3 class="sectionhead">Waffles.</h3>
+
+<p>2 cups sifted flour, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups milk, 2 eggs, 2 tablespoons melted
+butter, 1 teaspoon baking powder.</p>
+
+
+<h3 class="sectionhead">Apple Biscuit.</h3>
+
+<p>2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1
+of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to
+make a stiff batter, and pour into a shallow pan. Pare and slice apples,
+covering the top of the batter with them. When almost done, sprinkle
+sugar over them.</p>
+
+
+<h3 class="sectionhead">Hominy Cake.</h3>
+
+<p>1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of
+butter. Bake in pans, like corn cake.</p>
+
+
+<h3 class="sectionhead">Huckleberry Cake.</h3>
+
+<p>4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast
+powder, 2 scant cups of milk. Stir in as many berries as the batter will
+hold together, and bake in a pan. Canned berries are very good in this
+way. Serve hot for lunch. To be eaten with butter.</p>
+
+<div class="figcenter" style="width: 48px;">
+<img src="images/illus041.png" width="48" height="40" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="CAKE" id="CAKE"></a>CAKE.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Almond Drop Cakes.</h3>
+
+<p>1 pound powdered sugar, <span class="num">1</span>/<span class="den">4</span> pound powdered almonds, 9 eggs (3 whites
+left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose
+water. Put rose water and sugar on top of each cake, after they are
+dropped with a dessertspoon on the pans.</p>
+
+
+<h3 class="sectionhead">Angel Cake.</h3>
+
+<p>Whites of 11 eggs, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups granulated sugar, 1 cup flour, 1 teaspoon
+cream tartar, <span class="num">1</span>/<span class="den">2</span> teaspoon of almond or vanilla. Beat the eggs to a
+froth; sift the sugar five times; sift the flour 4 times; add cream
+tartar and sift again. Beat eggs and sugar together; add flavoring; then
+flour; stir quickly and lightly; put in an unbuttered pan and bake <span class="num">3</span>/<span class="den">4</span>
+hour in moderate oven.</p>
+
+
+<h3 class="sectionhead">Cream Cakes&mdash;No. 1.</h3>
+
+<p>Boil in <span class="num">1</span>/<span class="den">2</span> pint of water <span class="num">3</span>/<span class="den">4</span> cup of butter; stir in while boiling 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span>
+cups of flour. Remove from fire, let it stand five minutes, and then
+stir in gradually 5 eggs, lightly beaten, and <span class="num">1</span>/<span class="den">2</span> teaspoon of soda. Drop
+in pans half the size you want them, and bake fifteen or twenty minutes.</p>
+
+
+<h3 class="sectionhead">Cream Cakes&mdash;No. 2.</h3>
+
+<p>1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water
+and butter are boiling. Let this<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span> cool, then add 6 eggs, one at a time,
+and beat in thoroughly, 1 tablespoon of milk with <span class="num">1</span>/<span class="den">3</span> teaspoon soda
+dissolved in it.</p>
+
+
+<h3 class="sectionhead">Cream Cakes&mdash;No. 3.</h3>
+
+<p>Make a layer cake of 2 cups sugar, <span class="num">1</span>/<span class="den">2</span> cup butter, 3 eggs, <span class="num">1</span>/<span class="den">2</span> cup milk,
+3 of flour, an even teaspoon baking powder. Bake in three layers. For
+the cream take <span class="num">1</span>/<span class="den">2</span> pint milk, and when boiling stir in 2 even teaspoons
+corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1
+egg, stirring briskly a few moments. When cool, spread on the cake.
+Flavor with vanilla or lemon.</p>
+
+
+<h3 class="sectionhead">Cream Puffs.</h3>
+
+<p>1 cup hot water, <span class="num">1</span>/<span class="den">2</span> cup butter. Boil water and butter together, and
+stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.
+Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven
+twenty-five minutes. This makes fifteen puffs. When cool fill with
+whipped cream.</p>
+
+
+<h3 class="sectionhead">Ice Cream Cake.</h3>
+
+<p>1 cup butter, 2 cups sugar, a little more than <span class="num">2</span>/<span class="den">3</span> cup of milk, 4 even
+cups of sifted flour, in which has been sifted 2 teaspoons of baking
+powder; flavoring and the whites of 5 eggs beaten stiff, added last.
+Cream the butter and sugar, add milk, then flour, with baking powder,
+flavoring and whites of eggs, the cake well-beaten as each ingredient is
+added. Bake in jelly-cake tins, two white layers, reserving enough to
+make one layer colored with a little of Price's coloring, which will
+make one pink layer. Put this between the two white layers, with a thin<span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span>
+frosting spread between, then frost the whole cake. By dividing the cake
+before baking into three parts, keeping one white, adding the pink
+coloring to another, and a heaping tablespoon of grated chocolate to the
+third, you can have the three layers different, nice ice cream bricks.</p>
+
+
+<h3 class="sectionhead">Chocolate Cake&mdash;No. 1.</h3>
+
+<p>1 cup butter, 2 of sugar, 1 of milk, 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> of flour, 5 eggs, 2 teaspoons
+baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add
+to the cake before the flour; flavor with vanilla, and bake in layers.</p>
+
+<p><a name="corr5" id="corr5"></a><span class="smcap">Filling.</span>&mdash;1 pound of sugar, 3 eggs, <span class="num">1</span>/<span class="den">2</span> cake of Baker's chocolate, 1 cup
+grated cocoanut. Cover the top of cake with grated cocoanut.</p>
+
+
+<h3 class="sectionhead">Chocolate Cake&mdash;No. 2.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, <span class="num">1</span>/<span class="den">2</span> of butter, <span class="num">1</span>/<span class="den">2</span> of milk, 1<span class="hide">&nbsp;</span><span class="num">3</span>/<span class="den">4</span> of flour, <span class="num">1</span>/<span class="den">4</span> pound
+of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the
+chocolate fine and add 5 tablespoons of sugar to it (this in addition to
+1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups). Beat the butter to a cream. Gradually add sugar, beating
+all the while. Add 3 tablespoons of boiling water to the chocolate and
+sugar. Stir over the fire until smooth and glossy, then stir into the
+beaten sugar and butter. Add to this mixture the eggs well beaten, then
+the milk and flour in which the baking powder has been thoroughly mixed.
+Bake twenty minutes in a moderate oven. This makes two loaves.</p>
+
+<p><span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span></p>
+
+
+<h3 class="sectionhead">Chocolate Cake&mdash;No. 3.</h3>
+
+<p>1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1
+teaspoon cream tartar, <span class="num">1</span>/<span class="den">2</span> of soda, 3<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour.</p>
+
+<p><a name="corr6" id="corr6"></a><span class="smcap">Frosting.</span>&mdash;Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1
+cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This
+recipe makes two loaves.</p>
+
+
+<h3 class="sectionhead">Chocolate Loaf Cake.</h3>
+
+<p>1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in
+the milk. Melt <span class="num">1</span>/<span class="den">2</span> cup sugar, <span class="num">1</span>/<span class="den">2</span> of milk, yolk of 1 egg, <span class="num">1</span>/<span class="den">2</span> cake of
+chocolate to a smooth cream and add to cake. Bake in a moderate oven.</p>
+
+
+<h3 class="sectionhead">Chocolate Caramel Cake.</h3>
+
+<p>2 cups sugar, <span class="num">2</span>/<span class="den">3</span> cup milk, 3 eggs, beaten separately, 2 tablespoons
+butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake
+in layers.</p>
+
+<p><a name="corr7" id="corr7"></a><span class="smcap">White Filling.</span>&mdash;1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups granulated sugar, <span class="num">1</span>/<span class="den">2</span> cup milk. Boil eight
+minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water
+and then boil five minutes longer. When cool beat to a cream.</p>
+
+<p><span class="smcap">Chocolate Caramel Filling.</span>&mdash;The same as above, only <span class="num">1</span>/<span class="den">4</span> stick of Baker's
+unsweetened chocolate. 1 teaspoon vanilla.</p>
+
+
+<h3 class="sectionhead">Lemon or Orange Jelly Cake.</h3>
+
+<p>1 cup butter, 2 cups sugar, <span class="num">2</span>/<span class="den">3</span> cup milk, 4 eggs, 3 cups sifted flour,
+and 1 heaping teaspoon baking powder. Bake in four layers.</p>
+
+<p><span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span></p>
+
+
+<h3 class="sectionhead">Jelly&mdash;for Cake.</h3>
+
+<p>1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or
+orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle
+of boiling water and let it thicken. When cool spread between the cakes.
+This is very nice for any layer cake.</p>
+
+
+<h3 class="sectionhead">Apple Cake in Layers.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, <span class="num">1</span>/<span class="den">2</span> cup butter, <span class="num">1</span>/<span class="den">2</span> of milk, 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> flour, 3 eggs
+(whites and yolks beaten separately), 2 teaspoons yeast powder.</p>
+
+<p><span class="smcap">Filling.</span>&mdash;2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till
+it thickens, and cool before using. Spread between layers.</p>
+
+
+<h3 class="sectionhead">Sunshine Cake&mdash;No. 1.</h3>
+
+<p>Whites of 6 eggs, yolks of 4, 1 cup of sugar, <span class="num">3</span>/<span class="den">4</span> flour, scant teaspoon
+cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift
+sugar and cream tartar together several times, then mix with well-beaten
+whites, add beaten yolks, sift flour and salt several times, mix
+altogether, put in orange and bake from forty to fifty minutes in a pan
+with pipe in center. Do not look at it for at least twenty minutes. Do
+not butter pan, nor remove from it till cold.</p>
+
+
+<h3 class="sectionhead">Sunshine Cake&mdash;No. 2.</h3>
+
+<p>Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream
+of tartar, <span class="num">1</span>/<span class="den">2</span> of soda, 4 cups flour. Flavor to taste.</p>
+
+<p><span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span></p>
+
+
+<h3 class="sectionhead">A Delicious White Cake.</h3>
+
+<p>1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder,
+whites of 20 eggs, and flavoring.</p>
+
+
+<h3 class="sectionhead">White Cake.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> cup butter, <span class="num">1</span>/<span class="den">2</span> of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast
+powder, whites of 2 eggs, almond flavoring.</p>
+
+
+<h3 class="sectionhead">Snow Cake&mdash;No. 1.</h3>
+
+<p>Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1
+teaspoon cream tartar.</p>
+
+
+<h3 class="sectionhead">Snow Cake&mdash;No. 2.</h3>
+
+<p>1 cup sugar, <span class="num">1</span>/<span class="den">2</span> of butter, <span class="num">1</span>/<span class="den">2</span> of milk, 1 teaspoon yeast powder, 2 cups
+flour, vanilla flavoring. After being well mixed, stir in the whites of
+4 eggs, and beat vigorously.</p>
+
+
+<h3 class="sectionhead">Rose Cake.</h3>
+
+<p>1 pound flour, <span class="num">3</span>/<span class="den">4</span> pound sugar, <span class="num">1</span>/<span class="den">2</span> pound butter, 1 cup rose water, 5
+eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the
+oven.</p>
+
+
+<h3 class="sectionhead">Feather Cake.</h3>
+
+<p>1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, <span class="num">1</span>/<span class="den">2</span> cup milk, 2
+teaspoons baking powder.</p>
+
+
+<h3 class="sectionhead">Delicious Cake.</h3>
+
+<p>2 cups sifted sugar, <span class="num">3</span>/<span class="den">4</span> of butter, 5 eggs, beaten separately, <span class="num">1</span>/<span class="den">2</span> cup
+of milk, 1 teaspoon baking powder in 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sifted flour, 2
+tablespoons brandy.</p>
+
+<p><span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span></p>
+
+
+<h3 class="sectionhead">Gold Cake.</h3>
+
+<p>Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, <span class="num">2</span>/<span class="den">3</span> cup
+milk, 3 of flour, 1 teaspoon cream of tartar, <span class="num">1</span>/<span class="den">2</span> of soda.</p>
+
+
+<h3 class="sectionhead">Silver Cake.</h3>
+
+<p>Whites of 5 eggs, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, <span class="num">1</span>/<span class="den">2</span> cup butter, 3 even cups flour, 1
+of milk, 1 teaspoon cream tartar, <span class="num">1</span>/<span class="den">2</span> of soda, flavor with vanilla. Beat
+butter and sugar to a cream; beat whites to a stiff froth and add. Sift
+cream tartar with flour and dissolve soda in milk. Stir in a little
+flour before adding milk.</p>
+
+
+<h3 class="sectionhead">Marble Cake.</h3>
+
+<p>Whites of 6 eggs, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, <span class="num">3</span>/<span class="den">4</span> cup butter, <span class="num">1</span>/<span class="den">3</span> cup milk and
+1<span class="hide">&nbsp;</span><span class="num">3</span>/<span class="den">4</span> cups flour, 1 teaspoon cream of tartar, <span class="num">1</span>/<span class="den">2</span> of soda. Flavor with
+lemon.</p>
+
+<p><span class="smcap">Dark Part.</span>&mdash;Yolks of 6 eggs, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups brown sugar, <span class="num">3</span>/<span class="den">4</span> cup butter,
+1<span class="hide">&nbsp;</span><span class="num">3</span>/<span class="den">4</span> cups milk, 1 teaspoon cream tartar, <span class="num">1</span>/<span class="den">3</span> of soda, 1 teaspoon each
+allspice, cinnamon and cloves. Mix lightly together, or bake in layers,
+as you please.</p>
+
+
+<h3 class="sectionhead">Cold Water Cake.</h3>
+
+<p>2 cups sugar, 2 of flour, <span class="num">1</span>/<span class="den">2</span> cup butter, 1 of cold water, 2 eggs, 2
+teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To
+be eaten with butter, hot.</p>
+
+
+<h3 class="sectionhead">White Mountain Cake.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups butter, <span class="num">1</span>/<span class="den">2</span> of cream, 2 of sugar, 3 of flour and 4 eggs. Add
+currants.</p>
+
+<p><span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span></p>
+
+
+<h3 class="sectionhead">Federal Cake.</h3>
+
+<p>1 pound flour, 1 of sugar, <span class="num">1</span>/<span class="den">2</span> of butter, 4 eggs, 1 teacup cream, <span class="num">1</span>/<span class="den">2</span>
+wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.</p>
+
+
+<h3 class="sectionhead">Lincoln Cake.</h3>
+
+<p>2 eggs, 2 cups sugar, <span class="num">1</span>/<span class="den">2</span> cup butter, 1 of milk, 3 of flour, 1 teaspoon
+cream of tartar, <span class="num">1</span>/<span class="den">2</span> of soda. Flavor to taste.</p>
+
+
+<h3 class="sectionhead">Harrison Cake.</h3>
+
+<p>1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1
+nutmeg, 1 teaspoon soda. Fruit to suit.</p>
+
+
+<h3 class="sectionhead">Victoria Cake.</h3>
+
+<p>1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1
+teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1
+wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, <span class="num">1</span>/<span class="den">2</span>
+pound citron.</p>
+
+
+<h3 class="sectionhead">Pound Cake.</h3>
+
+<p>1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, <span class="num">1</span>/<span class="den">2</span> teaspoon soda.</p>
+
+
+<h3 class="sectionhead">Sponge Pound Cake.</h3>
+
+<p>1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2
+for icing, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> teaspoons baking powder. Flavoring.</p>
+
+
+<h3 class="sectionhead">Aunt Sharlie's Sponge Cake.</h3>
+
+<p>1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated
+peel of lemon, <span class="num">1</span>/<span class="den">2</span> pound dried flour sifted in at the last.</p>
+
+<p><span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span></p>
+
+
+<h3 class="sectionhead">Sponge Cake to Roll.</h3>
+
+<p>4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, <span class="num">1</span>/<span class="den">2</span>
+teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and
+cream tartar together; then add eggs, and stir together ten minutes; add
+water, soda and flavoring, and bake in biscuit-pan. To make jelly roll,
+lay on bread-board, spread with jelly and roll.</p>
+
+
+<h3 class="sectionhead">Sponge Cake&mdash;No. 1.</h3>
+
+<p>2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder,
+salt and flavoring.</p>
+
+
+<h3 class="sectionhead">Sponge Cake&mdash;No. 2.</h3>
+
+<p>1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5
+tablespoons water. Rub sugar and yolks together until very light and
+creamy. Add water and <span class="num">1</span>/<span class="den">2</span> of the flour. After sifting baking powder and
+flour twice, add remaining flour with beaten whites, and a pinch of
+salt. Stir gently.</p>
+
+
+<h3 class="sectionhead">1, 2, 3, 4 Cake.</h3>
+
+<p>1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping
+teaspoons baking powder, <span class="num">1</span>/<span class="den">2</span> teaspoon each of vanilla and lemon. Rub the
+butter and sugar until very light and creamy; then add 2 eggs and beat
+well; add 2 more and beat again; then sift in flour after having sifted
+it with the baking powder. Stir in milk with the flour, and add
+flavoring.</p>
+
+
+<h3 class="sectionhead">Molasses Plum Cake.</h3>
+
+<p>Scant <span class="num">2</span>/<span class="den">3</span> cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4
+cups flour, 1 teaspoon soda stirred into<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span> molasses, 1 teaspoon each of
+cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.</p>
+
+
+<h3 class="sectionhead">Dark Cake.</h3>
+
+<p>1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1
+teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep
+a long time.</p>
+
+
+<h3 class="sectionhead">Plain Spice Cake.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups
+flour, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1
+of allspice, and 1 cup of currants or raisins can be added, if desired.</p>
+
+<h3 class="sectionhead">Fruit Cake&mdash;No. 1.</h3>
+
+<p>1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1
+of sugar, 9 eggs, <span class="num">1</span>/<span class="den">2</span> teaspoon soda, <span class="num">1</span>/<span class="den">2</span> cup molasses, 1 teaspoon
+cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of
+lemon, wine-glass of brandy and 1 of sherry.</p>
+
+
+<h3 class="sectionhead">Fruit Cake&mdash;No. 2.</h3>
+
+<p>1 pound flour, <span class="num">3</span>/<span class="den">4</span> butter, <span class="num">1</span>/<span class="den">2</span> sugar, 2 of currants, 2 of raisins, <span class="num">1</span>/<span class="den">2</span>
+of citron, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups molasses, wine-glass of brandy, 1 of wine, <span class="num">1</span>/<span class="den">2</span>
+teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices
+as desired.</p>
+
+
+<h3 class="sectionhead">Snow Tea Cakes.</h3>
+
+<p>3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
+yeast powder. Bake in muffin-rings.</p>
+
+<p><span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span></p>
+
+
+<h3 class="sectionhead">Coffee Cake.</h3>
+
+<p>2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of
+syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2
+of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces
+candied lemon or citron, 1 teaspoon soda. Steam two hours and bake
+one-half hour.</p>
+
+
+<h3 class="sectionhead">Hermits.</h3>
+
+<p>2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda
+(dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1
+cup chopped raisins and currants, mixed, and as much cut citron as
+desired. Mix with sufficient flour to roll. Roll very thin, cut as
+cookies, and bake in a moderate oven. Excellent, and will keep a long
+time.</p>
+
+
+<h3 class="sectionhead">Fruit Cookies.</h3>
+
+<p>1 cup sugar, <span class="num">3</span>/<span class="den">4</span> of butter, 2 eggs, <span class="num">1</span>/<span class="den">2</span> teaspoon soda, 1 cup chopped
+raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour
+enough to roll out.</p>
+
+
+<h3 class="sectionhead">Boston Cookies.</h3>
+
+<p>1 cup butter, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups
+flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough
+to roll thin.</p>
+
+
+<h3 class="sectionhead">Scotch Cookies.</h3>
+
+<p>Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls
+of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2
+cups of flour, and add as much more flour as necessary to make stiff
+enough to roll. Roll thin, cut out and bake quickly.</p>
+
+<p><span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span></p>
+
+
+<h3 class="sectionhead">Molasses Cookies.</h3>
+
+<p>In 1 pint of New Orleans molasses melt a full cup of butter with a cup
+of brown sugar. Stir in 1 tablespoon ginger, <span class="num">1</span>/<span class="den">2</span> teaspoon saleratus,
+dissolved in a little hot water, and flour enough to roll out. Take
+small pieces at a time to roll out.</p>
+
+
+<h3 class="sectionhead">Rich Cookies.</h3>
+
+<p>Yolks of 6 eggs, <span class="num">1</span>/<span class="den">2</span> roll butter, 1 cup bar sugar, 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour. Put
+a little of the flour in a deep dish, then add some egg, some butter and
+some sugar; then more flour, more egg and more sugar and butter until
+the entire amount of ingredients have been used. Roll thin, flour pans
+well and put in the cookies, which have been cut into forms and
+feathered with whites of egg, sugar and grated almonds. Not too quick an
+oven.</p>
+
+
+<h3 class="sectionhead">Hearts and Rounds.</h3>
+
+<p>1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even
+teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.</p>
+
+
+<h3 class="sectionhead">Crullers.</h3>
+
+<p>4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small
+teaspoon soda in milk.</p>
+
+
+<h3 class="sectionhead">Doughnuts.</h3>
+
+<p>4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons
+yeast powder, a little salt. Season to taste, cinnamon and mace.</p>
+
+<p><span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span></p>
+
+
+<h3 class="sectionhead">Gingerbread.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, <span class="num">1</span>/<span class="den">4</span> pound butter, <span class="num">1</span>/<span class="den">2</span> cup sour cream, <span class="num">1</span>/<span class="den">2</span> teaspoon
+soda, 1 teaspoon ginger, 2 eggs, well beaten, 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour.</p>
+
+
+<h3 class="sectionhead">Sugar Gingerbread.</h3>
+
+<p>1 cup butter, 2 of sugar, <span class="num">1</span>/<span class="den">2</span> cup milk, 1 teaspoon saleratus, 1 egg, 1
+tablespoon ginger. Flour enough to roll very thin.</p>
+
+
+<h3 class="sectionhead">Molasses Gingerbread.</h3>
+
+<p>1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, <span class="num">3</span>/<span class="den">4</span>
+cup melted butter or nice drippings, <span class="num">1</span>/<span class="den">3</span> cup milk, 1 egg, 2 teaspoons
+ginger. Flour to stir, but not thick.</p>
+
+
+<h3 class="sectionhead">Soft Gingerbread&mdash;No. 1.</h3>
+
+<p>3<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2
+teaspoons ginger, 1 cup molasses, 1 of brown sugar, <span class="num">1</span>/<span class="den">2</span> of butter, 1 of
+milk, and 2 eggs, well beaten.</p>
+
+
+<h3 class="sectionhead">Soft Gingerbread&mdash;No. 2.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups molasses, <span class="num">1</span>/<span class="den">2</span> cup butter, <span class="num">1</span>/<span class="den">2</span> cup sour milk, 1 egg, 1
+teaspoon soda and <span class="num">1</span>/<span class="den">2</span> cup flour. Add ginger and a little salt.</p>
+
+
+<h3 class="sectionhead">Bread Cake.</h3>
+
+<p>3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit
+and citron, 1 teaspoon soda. Raising or not, as you wish.</p>
+
+
+<h3 class="sectionhead">Pork Cake.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound salt pork, chopped very fine, <span class="num">1</span>/<span class="den">2</span> cup warm water, mix with the
+pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups
+raisins, 2 of cur<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span>rants, <span class="num">1</span>/<span class="den">4</span> pound citron, 2 eggs, flour to make a
+batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in
+buttered tins.</p>
+
+
+<h3 class="sectionhead">Lemon Honey for Cake.</h3>
+
+<p>Juice and grated rind of 1 lemon, small cup sugar, <span class="num">1</span>/<span class="den">3</span> of water, 2
+well-beaten eggs, small piece of butter. Let boil till it thickens.</p>
+
+
+<h3 class="sectionhead">Quick Icing.</h3>
+
+<p>White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar
+and flavoring, and stir very thoroughly.</p>
+
+<div class="figcenter" style="width: 72px;">
+<img src="images/illus056.png" width="72" height="70" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="PIES" id="PIES"></a>PIES.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Puff Paste.</h3>
+
+<p>Equal quantities of butter and flour by weight, the butter to be washed.
+The yolk of 1 egg. Divide butter in three or four parts and chill; chop
+one portion into the flour, mix with ice water, and roll in the
+remainder. Roll and fold several times. If it grows sticky, chill till
+it hardens.</p>
+
+
+<h3 class="sectionhead">Mock Mince Pie&mdash;No. 1.</h3>
+
+<p>2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped
+raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace,
+1 of nutmeg. This quantity makes two pies. Bake forty minutes.</p>
+
+
+<h3 class="sectionhead">Mock Mince Pie&mdash;No. 2.</h3>
+
+<p>1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1
+of molasses, 1 of water, <span class="num">1</span>/<span class="den">2</span> of butter, 1 of currants. Spice to taste.</p>
+
+
+<h3 class="sectionhead">Mince Meat.</h3>
+
+<p>2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of
+currants, <span class="num">3</span>/<span class="den">4</span> of citron cut fine, 2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> of brown sugar, 3 tablespoons
+cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg,
+1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.</p>
+
+<p><span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p>
+
+
+<h3 class="sectionhead">Lemon Tarts.</h3>
+
+<p>1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line
+your patty pans with pastry, then put in the lemon mixture and bake.
+This will make about six tarts. This same idea may be used, and in place
+of lemon put any kind of jam (about a tablespoonful), and when cold add
+whipped cream to the top.</p>
+
+
+<h3 class="sectionhead">Rich Lemon Pie.</h3>
+
+<p>The pie crust should be made and baked first. The filling consists of
+juice and rind of 2 lemons, 6 eggs, <span class="num">1</span>/<span class="den">2</span> pound of sugar, <span class="num">1</span>/<span class="den">4</span> pound
+butter, small glass of brandy, nutmeg. Cream, butter and sugar together;
+add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more
+eggs, beat very light and put on top. This will make one large pie.</p>
+
+
+<h3 class="sectionhead">A Plain Orange or Lemon Pie.</h3>
+
+<p>The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1
+of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth,
+and mix into them 3 tablespoons sugar, which you put on pie after
+baking, and return to oven for a delicate browning.</p>
+
+<div class="figcenter" style="width: 42px;">
+<img src="images/illus058.png" width="42" height="40" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="CREAMS" id="CREAMS"></a>CREAMS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Pineapple Cream.</h3>
+
+<p>1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a
+boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes,
+then pour 2 cups boiling water on it. Put this with the pineapple and
+boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten
+stiff, and pour gradually in the boiling mixture. Serve with whipped
+cream when cool. This should be made the day before using.</p>
+
+
+<h3 class="sectionhead">Duchess Cream.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pint tapioca soaked over night in <span class="num">1</span>/<span class="den">2</span> pint of cold water; in the
+morning drain, and cover with boiling water and cook till clear,
+stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup
+grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve
+cold with cream.</p>
+
+
+<h3 class="sectionhead">Russian Cream.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
+gelatine are put together hot on stove, and just as it is taken off, the
+whites are stirred in. Add flavoring and mold it.</p>
+
+<p><span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span></p>
+
+
+<h3 class="sectionhead">Spanish Cream.</h3>
+
+<p><span class="num">3</span>/<span class="den">4</span> box of gelatine soaked soft in 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> pints milk; bring to a boil.
+Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a
+boil again. Beat the whites to a stiff froth and stir in after removing
+from the fire. Flavor with vanilla. Pour in a mold to cool, and serve
+with cream.</p>
+
+
+<h3 class="sectionhead">Lemon Cream.</h3>
+
+<p>1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
+sugar, add juice and rind of lemon, and water. Let simmer till it
+thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
+stir into the custard while warm.</p>
+
+
+<h3 class="sectionhead">Banana Cream.</h3>
+
+<p>Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
+quart of the mixture allow <span class="num">1</span>/<span class="den">4</span> pound of sugar. Beat all together till
+the cream is light. Some consider it an improvement to add a few drops
+of vanilla, or the juice of canned pineapple.</p>
+
+
+<h3 class="sectionhead">Coffee Bavarian Cream.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pint rich cream whipped light, <span class="num">1</span>/<span class="den">2</span> package gelatine soaked in 1 cup
+milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.
+Soak the gelatine until perfectly soft, have the coffee boiling hot, and
+turn over the gelatine and sugar. Strain and set away until partly
+stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;
+add to the gelatine, mixing thoroughly. Mold and serve with whipped
+cream.</p>
+
+<p><span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span></p>
+
+
+<h3 class="sectionhead">Bavarian Cream with Peaches.</h3>
+
+<p>Cut 18 fine peaches, or a sufficient number of canned ones, into small
+pieces, and boil with <span class="num">1</span>/<span class="den">2</span> pound of sugar. When reduced to a marmalade
+press through a coarse sieve, then add <span class="num">1</span>/<span class="den">2</span> package dissolved gelatine,
+and a tumbler of cream. Stir this well to make it smooth, and when about
+set, add 1 pint of whipped cream, and pour into a mold. It makes a still
+prettier dish to serve half or quarter of peaches, half frozen, around
+the cream.</p>
+
+
+<h3 class="sectionhead">Charlotte Russe.</h3>
+
+<p>1 pint cream, whipped light, <span class="num">1</span>/<span class="den">2</span> ounce gelatine dissolved in 1 gill of
+hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of
+powdered sugar. Flavor with vanilla or little almond. Mix together the
+cream, eggs, sugar and flavoring, and beat in the gelatine and milk when
+quite cold. Line a mold with slices of sponge cake or lady fingers, and
+fill with the mixture. Set upon the ice to cool.</p>
+
+
+<h3 class="sectionhead">Champagne Jelly.</h3>
+
+<p>1 box gelatine, 1 pint boiling water, <span class="num">1</span>/<span class="den">2</span> pint cold water, <span class="num">1</span>/<span class="den">2</span> pint
+sherry, 1 lemon, 1 lime, <span class="num">3</span>/<span class="den">4</span> pound sugar, 1 teaspoon essence cinnamon.
+Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime,
+and boil five minutes. Add 1 pint champagne and strain twice.</p>
+
+
+<h3 class="sectionhead">Coffee Jelly.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> box gelatine soaked in cold coffee. When well dissolved, pour in a
+pint of boiling coffee, sweeten to<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span> taste, and set aside to cool. When
+quite cold and almost jellied, beat up till it becomes a light foam.
+Pour into mold and place on ice. Serve with whipped cream.</p>
+
+
+<div class="figcenter" style="width: 129px;">
+<img src="images/illus062.png" width="129" height="131" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="PUDDINGS" id="PUDDINGS"></a>PUDDINGS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Burlington Pudding.</h3>
+
+<p>Mix <span class="num">1</span>/<span class="den">2</span> cup of flour with a little cold milk and stir into 1 pint of
+boiling milk. Remove from the fire, and add <span class="num">1</span>/<span class="den">2</span> cup sugar and 2 large
+tablespoons of butter; also 6 eggs, the whites and yolks beaten
+separately. Flavor with vanilla or lemon, and bake one-half hour in pan
+of hot water. Serve with wine sauce.</p>
+
+
+<h3 class="sectionhead">Fig Pudding.</h3>
+
+<p>2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1
+of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four
+hours.</p>
+
+
+<h3 class="sectionhead">Pancake with Fruit.</h3>
+
+<p>Take 4 eggs, a cup of cream or rich milk, and flour enough to make a
+thin batter. Add a little fine sugar and nutmeg. Butter the griddle and
+turn the batter on. Let it spread as large as a common dinner plate.
+When done on one side, turn it, as a pancake. Have some nice preserves,
+and spread over quickly. Roll the cake up, place on a flat dish, sift on
+a little powdered sugar and cinnamon, a little butter, if you wish, and
+serve hot. Be careful and not make the batter too thin.</p>
+
+<p><span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span></p>
+
+
+<h3 class="sectionhead">Strawberry Custard.</h3>
+
+<p>1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let
+the milk boil, then add eggs and sugar, and let cool. Crush and strain 1
+pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten
+stiff. Place the custard in glasses, about half full, then fill glasses
+with strawberry juice and the whites of eggs, beaten together.</p>
+
+
+<h3 class="sectionhead">Orange Float.</h3>
+
+<p>1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.
+When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes,
+stirring constantly. When cold, pour this over four or five oranges,
+which have been sliced. Beat the whites of 3 eggs to a stiff froth,
+sweeten and flavor, and place large spoonfuls over the top of the float.</p>
+
+
+<h3 class="sectionhead">Kiss Pudding.</h3>
+
+<p>1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, <span class="num">1</span>/<span class="den">2</span> cup sugar,
+a little salt. Put part of milk, salt and sugar on to boil. Dissolve
+corn starch in remainder of milk, stir into milk, and while boiling, add
+the yolks. Flavor with vanilla.</p>
+
+<p><span class="smcap">Frosting.</span>&mdash;Whites of 4 eggs, <span class="num">1</span>/<span class="den">2</span> cup sugar, flavor with lemon, spread on
+pudding, and put in oven to brown. Save a little frosting to moisten
+top; then put grated cocoanut to give appearance of snow.</p>
+
+
+<h3 class="sectionhead">Batter Pudding.</h3>
+
+<p>1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
+flour, mixed with a little cold milk,<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span> beat 4 eggs (yolks and whites
+separately), and, when the batter is cold, stir in first yolks, then
+whites, and bake three quarters of an hour.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;1 cup sugar, <span class="num">1</span>/<span class="den">2</span> of butter, beaten to a cream, put over
+tea-kettle, and stir in <span class="num">1</span>/<span class="den">2</span> pint whipped cream, and flavor with brandy.</p>
+
+
+<h3 class="sectionhead">Suet Pudding&mdash;No. 1.</h3>
+
+<p>1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, <span class="num">1</span>/<span class="den">2</span> teaspoon
+soda, and 1 of salt. Stir quite thick with flour, and boil in a bag
+three hours. Serve with wine sauce.</p>
+
+
+<h3 class="sectionhead">Suet Pudding&mdash;No. 2.</h3>
+
+<p>1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the
+bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or
+brandy, and spice to taste. To be eaten with sauce.</p>
+
+
+<h3 class="sectionhead">Suet Pudding&mdash;No. 3.</h3>
+
+<p>2 cups chopped bread, <span class="num">1</span>/<span class="den">2</span> cup chopped suet, <span class="num">1</span>/<span class="den">2</span> cup molasses, 1 egg, 1
+cup chopped raisins, 1 of milk, with <span class="num">1</span>/<span class="den">2</span> teaspoon soda dissolved in it,
+<span class="num">1</span>/<span class="den">2</span> teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil
+two hours in a pudding-boiler. To be eaten with hot or hard sauce.</p>
+
+
+<h3 class="sectionhead">Poor Man's Pudding.</h3>
+
+<p>1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1
+teaspoon saleratus. Steam four hours. Serve with rich sauce.</p>
+
+<p><span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span></p>
+
+
+<h3 class="sectionhead">Poor Man's Rice Pudding.</h3>
+
+<p>1 quart of milk, 1 tablespoon rice, 1 of sugar, <span class="num">1</span>/<span class="den">2</span> saltspoon of salt.
+Bake slowly, stirring once or twice.</p>
+
+
+<h3 class="sectionhead">Indian Pudding.</h3>
+
+<p>1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with
+a little salt and a piece of butter. Butter dish and bake. Before
+baking, add 1 cup cold milk.</p>
+
+
+<h3 class="sectionhead">Cracker Pudding.</h3>
+
+<p>3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and
+spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the
+sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour,
+and serve with either hard or liquid sauce.</p>
+
+
+<h3 class="sectionhead">Lemon Bread Pudding.</h3>
+
+<p>1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, <span class="num">1</span>/<span class="den">2</span> cup
+butter, 4 eggs, the juice and <span class="num">1</span>/<span class="den">2</span> the grated rind of 1 lemon. Soak the
+bread in the milk, then add the beaten yolks with the butter and sugar,
+rubbed to a cream; also the lemon. Bake in a buttered dish until firm
+and slightly browned. Beat the whites to a stiff froth, with 3
+tablespoons of powdered sugar, and flavor with lemon. Spread over the
+pudding when baked, and brown slightly; then sift sugar over it. Eat
+cold. Orange pudding may be made in the same way.</p>
+
+
+<h3 class="sectionhead">Delmonico Pudding.</h3>
+
+<p>1 quart milk, piece of butter size of a walnut, 3 tablespoons corn
+starch dissolved in a little milk,<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span> yolks of 4 eggs, 6 tablespoons white
+sugar. Boil all together. When done, place in a dish, and set in the
+oven while beating the whites of eggs, to which add 3 tablespoons
+powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs
+over the pudding, and return to oven, to slightly brown.</p>
+
+
+<h3 class="sectionhead">English Plum Pudding&mdash;No. 1.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound of seeded raisins, same of currants, well washed and dried,
+grated rind and juice of 2 oranges, <span class="num">1</span>/<span class="den">2</span> a nutmeg grated, 1 tablespoon
+each of cinnamon, cloves and allspice, <span class="num">1</span>/<span class="den">2</span> a teaspoon of salt, <span class="num">1</span>/<span class="den">2</span> a
+pound of sugar, <span class="num">1</span>/<span class="den">4</span> pound of citron, <span class="num">1</span>/<span class="den">2</span> pound of suet, <span class="num">1</span>/<span class="den">2</span> pound of
+bread crumbs, <span class="num">1</span>/<span class="den">2</span> pound of flour, 1 teaspoon of baking powder and 6
+well-beaten eggs. Chop the suet very fine, after removing the skin, and
+put it, together with the flour and bread crumbs, into a large bowl;
+then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs
+until very light, and add to the contents in the bowl and mix well
+together. Stir in 1 pint of old English ale. Flour the raisins and
+currants and add to the compound. Butter a tin pudding-mold, put in the
+pudding, taking care to well secure the cover. Have ready a kettle of
+boiling water. Place the mold in it, and keep boiling constantly five
+hours.</p>
+
+<p><span class="smcap">Sauce for the pudding.</span>&mdash;Beat the yolks of 2 eggs, with 1 cup of sugar
+and <span class="num">1</span>/<span class="den">2</span> cup butter. Have ready 1 pint of boiling cream, a dessert-spoon
+of corn starch, blended with a little cold milk. Add gradually to the
+beaten batter and eggs. Put all on the fire, and stir constantly until
+it boils. Add a wine-glass of sherry<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span> and 1 of brandy. Serve hot with
+the pudding. A hard sauce used in connection with the hot one is a great
+improvement.</p>
+
+
+<h3 class="sectionhead">English Plum Pudding&mdash;No. 2.</h3>
+
+<p>1 small loaf of bread, crumbed, <span class="num">1</span>/<span class="den">2</span> pound of raisins, the same of
+currants, <span class="num">1</span>/<span class="den">2</span> pound of citron, 1 of beef suet, chopped fine, a little
+salt, <span class="num">3</span>/<span class="den">4</span> pound sugar and a little nutmeg. Mix and let stand over night.
+Beat 12 eggs, very light, and stir them in the mixture. Take enough milk
+to slightly moisten the whole. Add a little salt and nutmeg and <span class="num">3</span>/<span class="den">4</span>
+glass of brandy. Boil five hours. Set on fire with brandy to serve, and
+have a rich sauce.</p>
+
+
+<h3 class="sectionhead">Plain Plum Pudding.</h3>
+
+<p>6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, <span class="num">1</span>/<span class="den">4</span> cup
+butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep
+pudding-dish, in a moderate oven, three or four hours, stirring several
+times the first hour, to keep the raisins from settling. Serve with hard
+sauce.</p>
+
+
+<h3 class="sectionhead">Snow Pudding.</h3>
+
+<p>1 box gelatine, soaked in <span class="num">1</span>/<span class="den">2</span> tea-cup of cold water, then add 1 quart
+boiling water. Stir till it is all dissolved. Add 4 cups white sugar and
+the juice of 4 lemons. Strain and set away till cold; then add the
+beaten whites, beating the whole thing half an hour, or until it is very
+white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard
+to eat with it.</p>
+
+<p><span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span></p>
+
+
+<h3 class="sectionhead">Tapioca Cream.</h3>
+
+<p>Soak 4 tablespoons of tapioca over night in water enough to cover it,
+scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir
+this in with the tapioca, and the whole mixture thus formed into the
+milk. Let it cook about twenty minutes. Remove from fire, and stir in
+the whites of the eggs, having beaten them to a stiff froth. Add
+flavoring, and serve cold. This pudding should be cooked in a vessel set
+in hot water.</p>
+
+
+<h3 class="sectionhead">Baked Apple Dumpling.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound flour, <span class="num">1</span>/<span class="den">4</span> pound lard, 1 teaspoon salt, 1 of yeast powder,
+enough cold water to make a stiff dough. Roll-out pastry. Cut with
+biscuit-cutter twice as many pieces as you have apples. Peel and core
+the apples. Put one round of pastry on one end of the apple. Fill the
+core-hole with sugar, cinnamon and a piece of butter. Put another round
+of pastry on so that the edges meet. Bake slowly three-quarters of an
+hour. This will make nine or ten dumplings.</p>
+
+
+<h3 class="sectionhead">Apple Pudding.</h3>
+
+<p>Boil 6 tart apples, after paring them as for sauce, remove from fire,
+sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in
+1 cup milk, yolks of 4 eggs, keeping whites for frosting, with <span class="num">1</span>/<span class="den">2</span> cup
+sugar. Serve with hard sauce.</p>
+
+
+<h3 class="sectionhead">Apple Souffl&eacute;.</h3>
+
+<p>1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar,
+whites of 6 eggs, yolks of 3, and<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span> a slight grating of nutmeg. Stir into
+the hot apple the butter, sugar and nutmeg and yolks of eggs,
+well-heated. When this is cold, add the well-beaten whites to the
+mixture. Butter a 3-pint dish and turn the souffl&eacute; into it. Bake thirty
+minutes in a hot oven. Serve immediately, with any kind of sauce.</p>
+
+
+<h3 class="sectionhead">Apple Pan-dowdy.</h3>
+
+<p>Pare, core and slice 5 apples, and put in a pudding-dish, with a little
+water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the
+cover into the apples at last.</p>
+
+
+<h3 class="sectionhead">Apple Sago Pudding.</h3>
+
+<p>Pare and core the apples, put sugar and cinnamon in the holes. Take as
+many tablespoons of sago as you have apples. Mix it with a little cold
+water and turn in as much boiling water as will fill the dish. Stir till
+it thickens, then cover up for two hours, and let it thoroughly swell,
+then pour it over the apples, and bake about three hours. Sugar and
+cream for sauce.</p>
+
+
+<h3 class="sectionhead">Sponge Pudding.</h3>
+
+<p>Scald 1 pint of milk, boiling hot, add <span class="num">1</span>/<span class="den">2</span> cup butter; when melted, add
+a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir
+until thick and smooth, being careful not to let it become lumpy. Remove
+from fire, and when cold, add the yolks of 8 eggs, beaten very lightly;
+lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish
+standing in hot water.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a
+cream. Add the whites, and turn<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span> over the whole 4 tablespoons of boiling
+cream or milk, and flour. Add wine, if you wish.</p>
+
+
+<h3 class="sectionhead">Boston Thanksgiving Pudding.</h3>
+
+<p>2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of
+butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of
+ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the
+day before using. Do not put the raisins in until it commences to
+thicken, and stir occasionally the first two hours after the raisins are
+in. Before serving the next day, set the tin in boiling hot water long
+enough before dinner to have it hot. Cold sauce.</p>
+
+
+<h3 class="sectionhead">Blackberry Pudding.</h3>
+
+<p>Take baker's bread and cut away the crusts, butter, and slice rather
+thick, lay 1 layer of bread and then cover with blackberries and some of
+the juice (which has been stewed with a little sugar), then more bread
+and more berries. Over the top throw a glass of wine. Serve with hard
+sauce.</p>
+
+
+<h3 class="sectionhead">Rennet Pudding.</h3>
+
+<p>Buy a rennet from the butcher (it is the stomach of a very young calf).
+Wash it thoroughly, and cut it in small pieces. Put it in a quart jar,
+and fill with sherry wine. When wanted to use, heat a quart of milk to
+blood-heat, and put it in the dish in which it is to remain. Stir in 1
+tablespoon of the wine water, grate a little nutmeg over the top, and
+put in a cold place. Very good for invalids, and makes a nice dessert,
+with fresh berries.</p>
+
+<p><span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span></p>
+
+
+<h3 class="sectionhead">Chocolate Pudding.</h3>
+
+<p>1 pint milk, 3 sticks grated chocolate, boil until thick, then set away
+to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons
+sugar, beat sugar light with the yolks, and to this add 1 cup cracker
+flour, 1 teaspoon vanilla, and the whites, last. Put all this in the
+chocolate, and let boil one and a half hours in a well-buttered form.
+Serve with whipped cream.</p>
+
+
+<h3 class="sectionhead">Apricot or Peach Pudding.</h3>
+
+<p>Butter a pan thoroughly and dust well with cracker flour, and put a row
+of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten
+together with a cup of powdered sugar. Beat in a pan of boiling water
+twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and
+1 teaspoon vanilla and a pinch of salt. Put this mixture over the
+apricots or peaches, and bake three quarters of an hour.</p>
+
+<div class="figcenter" style="width: 52px;">
+<img src="images/illus072.png" width="52" height="93" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="ICE_CREAM" id="ICE_CREAM"></a>ICE CREAM.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Ice Cream.</h3>
+
+<p>2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer
+five minutes to become thoroughly cold. To make it extra light, beat the
+whites of 2 eggs to a stiff froth, and add just before the cream is
+frozen. This should freeze in twenty minutes, and will make one gallon
+of cream.</p>
+
+
+<h3 class="sectionhead">Banana Ice.</h3>
+
+<p>6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water.
+Pour hot water over the sugar and lemon juice, and stir until it is
+dissolved. When cool add peaches and bananas sliced thin, and let stand
+two hours; then strain through fine sieve, so nothing is left but
+liquid. Then freeze.</p>
+
+
+<h3 class="sectionhead">Lalla Rookh.</h3>
+
+<p>Cut in small pieces stale sponge cake or lady fingers, a few macaroons,
+some French cherries and apricots (glace), and mix all together. Make a
+custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful
+for a sauce, and add to the remainder <span class="num">1</span>/<span class="den">4</span> ounce of gelatine. Put the
+mixture of cake and fruit in an ice cream mold and strain the custard
+over it, and place it in the freezer, as you would ice cream.</p>
+
+<p><span class="smcap">Sauce.</span>&mdash;Add to the cup of custard reserved <span class="num">1</span>/<span class="den">2</span> pint of whipped cream,
+and vanilla to taste.</p>
+
+<p><span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="PRESERVES_AND_JAMS" id="PRESERVES_AND_JAMS"></a>PRESERVES AND JAMS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Orange Marmalade&mdash;No. 1.</h3>
+
+<p>To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel
+until you can run a wisp through it. Peel the others and divide all into
+sections; remove the seeds and stringy parts, and cut into small pieces.
+Grate the yellow rind of 2 of the lemons and squeeze the juice of all,
+which add to the orange pulp. When the orange peel is tender, remove the
+white part with a sharp knife, and shred the yellow part very fine with
+scissors. Add this to the mixture and weigh, and allow an equal weight
+of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty
+minutes (a steady boil), stirring constantly, as it burns very easily.</p>
+
+
+<h3 class="sectionhead">Orange Marmalade&mdash;No. 2.</h3>
+
+<p>4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges
+and lemons in water over night, previously slicing them in very thin,
+small pieces. Cook till soft. After partially boiled away, put in the
+sugar. This quantity makes twelve or fourteen glasses.</p>
+
+
+<h3 class="sectionhead">Fig Jam&mdash;No. 1.</h3>
+
+<p>2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the
+juice of the oranges and lemons; also the finest of the pulp and the
+rind of<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span> 1 orange, shredded, as for marmalade. Boil the figs, juice and
+rind for half an hour, then add 1 pound sugar to each 2 pounds of figs,
+and boil another half hour. Cover when hot.</p>
+
+
+<h3 class="sectionhead">Fig Jam&mdash;No. 2.</h3>
+
+<p>6 pounds figs, 3 of sugar, 2 lemons, sliced, <span class="num">1</span>/<span class="den">2</span> cup sliced green ginger
+root. Boil three hours.</p>
+
+
+<h3 class="sectionhead">Apricot Jam.</h3>
+
+<p>Pour boiling water on fruit; peel and throw into cold water. Chop the
+blanched nuts of the stones and add to the fruit (2 nuts to each pound).
+Cook half an hour; add <span class="num">3</span>/<span class="den">4</span> pound sugar to 1 of fruit, and cook fifteen
+minutes. Put in bowls or glasses, and seal air tight.</p>
+
+
+<h3 class="sectionhead">Isabella Grape Jam.</h3>
+
+<p>Boil grapes until tender, then put through a sieve. Add <span class="num">3</span>/<span class="den">4</span> pound sugar
+to each pound of fruit. Then boil as for jelly.</p>
+
+
+<h3 class="sectionhead">Currant Jelly.</h3>
+
+<p>1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes
+to a boil; add sugar, and boil four or five minutes.</p>
+
+
+<h3 class="sectionhead">Pineapple Preserve.</h3>
+
+<p>Pare and grate pineapples, <span class="num">3</span>/<span class="den">4</span> pound sugar to 1 pound fruit. Put fruit
+and sugar on together, and when it comes to a boil let it cook twenty
+minutes.</p>
+
+<p><span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span></p>
+
+
+<h3 class="sectionhead">Preserved Grapes.</h3>
+
+<p>Eight pounds will make one dozen and a half tumblers. To the grapes put
+an equal weight of sugar; then squeeze the pulp from the skin. Cook the
+pulp a few minutes and rub through a wine sieve to separate the seeds.
+Cook skins in the same water until soft (if you have no water left in
+the kettle, add some); skim them out and put in sugar. When it begins to
+cook put in pulp and skins, and cook slowly until they jelly. It should
+form a moderately stiff jelly.</p>
+
+
+<h3 class="sectionhead">Brandy Peaches.</h3>
+
+<p>If possible procure "Morris White" peaches. Peel very carefully and
+throw into cold water to keep them white. To 6 pounds of fruit allow the
+same weight of sugar; make a syrup of 2 pounds of the sugar and cook
+peaches very slowly until tender. Lay them on a platter to cool. Then
+add the remainder of the sugar and make a rich syrup; remove from fire
+and let it cool a little. Place the peaches in jars. To every 2 cups of
+syrup add 1 of perfectly white brandy, and pour over the peaches.</p>
+
+<div class="figcenter" style="width: 68px;">
+<img src="images/illus077.png" width="68" height="66" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="PICKLES" id="PICKLES"></a>PICKLES.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Cucumber Catsup.</h3>
+
+<p>3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
+tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse
+radish, 1 pint vinegar. Bottle for use.</p>
+
+
+<h3 class="sectionhead">Tomato Catsup&mdash;No. 1.</h3>
+
+<p>1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
+ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer
+slowly three or four hours. Let cool, then add 1 pint of vinegar and 1
+bottle brandy. Bottle and seal tight.</p>
+
+
+<h3 class="sectionhead">Tomato Catsup&mdash;No. 2.</h3>
+
+<p>2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
+allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.
+Mix and rub these thoroughly together, and stew them slowly in 1 pint of
+vinegar three hours. Then strain the liquor through a sieve and simmer
+it down to one quart of catsup. Bottle and cork tight.</p>
+
+
+<h3 class="sectionhead">Cucumber Pickles.</h3>
+
+<p>Soak the cucumbers in strong brine over night; in the morning scald a
+few at a time in a little vinegar, covering tight and stirring often. As
+they are done,<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span> put in bottles, with one or two peppers in each one, and
+pour over the following scalding vinegar and seal: To 3 quarts of
+vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick
+cinnamon, half the quantity of whole cloves, and a small piece of alum.</p>
+
+
+<h3 class="sectionhead">Sweet Pickled Figs.</h3>
+
+<p>To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
+vinegar, a small handful of whole cloves, and boil five minutes. Remove
+and set away to cool. The second day the syrup must be drained off and
+poured over figs boiling hot; let them stand two days more, drain off
+syrup and heat again. Just before it boils put figs in and let all boil
+up together. Put in air-tight jars. Sugar for sweet pickles should
+always be rich brown sugar.</p>
+
+
+<h3 class="sectionhead">Sweet Pickled Peaches.</h3>
+
+<p>7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
+cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till
+tender; boil down syrup and pour over the peaches.</p>
+
+
+<h3 class="sectionhead">Sweet Tomato Pickle.</h3>
+
+<p>To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
+sugar. Boil slowly until thick, then add a scant quart of vinegar, 1
+teaspoon each of ground mace, cloves and cinnamon, and boil slowly again
+until thick.</p>
+
+<p><span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span></p>
+
+
+<h3 class="sectionhead">Watermelon Pickle (Sweet).</h3>
+
+<p>Pare the melon, cutting away all of red portion; cut in fancy shapes.
+Salt in weak salt and water over night. In the morning rinse in cold
+water; add lump of alum as big as a small egg to 1 gallon cold water.
+Put the melon in the cold water and after it comes to a boil, boil ten
+minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds
+or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this
+boil, then add fruit, cook until clear and you think it is done; seal up
+in jars and keep at least two weeks before using.</p>
+
+
+<h3 class="sectionhead">Oil Pickles.</h3>
+
+<p>100 small cucumbers, 3 pints small white onions. Slice all together and
+put layers of cucumbers and onions, with salt between. Let stand two
+hours, and drain off the brine; then add <span class="num">1</span>/<span class="den">4</span> cup each of white mustard
+seed, white pepper and celery seed, 2 cups olive oil, and alum size of a
+walnut, dissolved in vinegar. Cool with vinegar and put in jars.</p>
+
+
+<h3 class="sectionhead">Vermont Pickles (Cucumbers).</h3>
+
+<p>The first day make a brine strong enough to bear an egg, and pour
+boiling hot on the pickles; cover and let them stand twenty-four hours.
+The second day drain from the brine and make alum water boiling hot to
+cover them well, allowing a piece of alum the size of an egg to every
+hundred pickles. Cover tightly again for twenty-four hours. The third
+day drain from the alum water and cover with boiling hot vinegar, in
+which let them stand<span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span> for one week. Then heat your vinegar boiling hot
+again, and add the following spices, etc., to every hundred: 1
+tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of
+cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1
+cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak
+leaves in the bottom of your firkin, or jar, then a layer of pickles and
+spices, then leaves again, and so on until full, covering the top with
+the leaves, and pouring the boiling vinegar over all. They will be ready
+to use in two weeks, and will keep two years. The oak leaves are very
+essential for their astringent qualities.</p>
+
+
+<h3 class="sectionhead">Tomato Soy.</h3>
+
+<p>Cut green tomatoes in slices, and to every 16 pounds add 4 quarts
+vinegar, 5 pounds sugar, <span class="num">1</span>/<span class="den">2</span> pound white mustard seed, a teacup of flour
+of mustard, mixed with a little vinegar, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> pound onions, cut very
+fine, <span class="num">1</span>/<span class="den">2</span> ounce of mace, 2 of cinnamon, 1 of allspice, <span class="num">1</span>/<span class="den">2</span> ounce of
+cloves, 5 of salt, <span class="num">1</span>/<span class="den">4</span> pound of black pepper, <span class="num">1</span>/<span class="den">4</span> pound of celery seed.
+Grind up all the spices except the celery and white mustard. Put all in
+a kettle and boil for one hour and a half.</p>
+
+
+<h3 class="sectionhead">Peach Chutney.</h3>
+
+<p>6 pounds peaches, 2 of sugar, 1 of raisins, <span class="num">1</span>/<span class="den">2</span> of salt, <span class="num">1</span>/<span class="den">2</span> of green
+ginger, <span class="num">1</span>/<span class="den">4</span> of mustard seed, <span class="num">1</span>/<span class="den">4</span> of red chilies, 2 quarts vinegar. Pare
+and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and
+the other quart of vinegar into a syrup; add the seedless raisins
+chopped fine; mustard seed washed, dried and<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span> crushed; when dry, chopped
+chilies without the seeds, chopped ginger, salt and a little garlic.
+Boil all together twenty minutes. A very fine sauce.</p>
+
+
+<h3 class="sectionhead">Cucumber Sauce.</h3>
+
+<p>Wash 3 medium-sized cucumbers; grate peel and all and pour off some of
+the extra liquid. Add 1 tablespoon each of white pepper, salt and horse
+radish; lastly add <span class="num">1</span>/<span class="den">2</span> pint of vinegar. This is very nice, and will keep
+any length of time.</p>
+
+<div class="figcenter" style="width: 63px;">
+<img src="images/illus083.png" width="63" height="68" alt="decorative" title="decorative" />
+</div>
+
+<p><span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span></p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="GENTLEMENS_CORNER" id="GENTLEMENS_CORNER"></a>GENTLEMEN'S CORNER.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Champagne Punch.</h3>
+
+<p>To the juice of 20 lemons add 1 pound powdered sugar. To every quart of
+this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with
+ice to suit the taste. This is extra fine.</p>
+
+
+<h3 class="sectionhead">A Delicious Punch.</h3>
+
+<p>1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle
+tea (oolong the best), juice of 8 lemons, rinds of 2, <span class="num">1</span>/<span class="den">2</span> bottle
+cura&ccedil;ao, 3 cups fine sugar, put lemons, rinds, sugar and tea together,
+and strain; add to the liquor; bottle. The above is called the stock. To
+each bottle of the stock add 3 bottles of soda and about 5 pounds of
+ice. Imported liquors should be used. This is enough for twenty people.</p>
+
+
+<h3 class="sectionhead">Fort McDowell Egg Nog.</h3>
+
+<p>1 egg and about <span class="num">1</span>/<span class="den">2</span> pint of milk to each person. A teacup of sugar to
+every quart of milk, and <span class="num">1</span>/<span class="den">2</span> pint of best brandy. Beat the yolk, add the
+sugar, and beat till it is a froth like cake; then add the brandy, then
+the beaten whites, then the milk. Whipped cream in place of the milk is
+very nice, or half in half. The whites of the eggs should be well
+beaten.</p>
+
+<p><span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span></p>
+
+
+<h3 class="sectionhead">Loyal Legion Punch.</h3>
+
+<p>3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1
+dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10
+pounds sugar, 3 bottles champagne (added when served).</p>
+
+<p>The above is for 100 persons. Smaller quantities in same proportion.</p>
+
+
+<h3 class="sectionhead">State of Schuylkill Punch.</h3>
+
+<p class="titlepage">(<i>A Punch of Colonial Days.</i>)</p>
+
+<p>1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica
+rum, 9 quarts of water and ice, <span class="num">1</span>/<span class="den">4</span> pint of peach brandy, 3<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> pounds
+of sugar. Dissolve the sugar in a little water, add the lemon juice,
+then the liquor and also 2 quarts of water and a large piece of ice. Let
+this brew two hours or more.</p>
+
+<p>This will make about 13 to 15 quarts. Smaller quantities in same
+proportion.</p>
+
+<div class="figcenter" style="width: 64px;">
+<img src="images/illus086.png" width="64" height="64" alt="decorative" title="decorative" />
+</div>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="CANDIES_AND_NUTS" id="CANDIES_AND_NUTS"></a>CANDIES AND NUTS.</h2>
+
+<hr class="decshort" />
+
+
+<h3 class="sectionhead">Almond Creams, Walnut Creams, Chocolate Creams.</h3>
+
+<p>To the white of 1 egg add an equal quantity of cold water, stir in 1
+pound confectioner's sugar, flavor with vanilla, and stir with the hand
+until fine, then mold into small balls, and drop into melted chocolate.
+For walnut creams, make cream as above, and mold into larger balls,
+placing <span class="num">1</span>/<span class="den">2</span> an English walnut on either side. Also, for almond creams,
+the same cream as above, and cover the blanched almonds with it, forming
+them into balls and rolling them in granulated sugar.</p>
+
+
+<h3 class="sectionhead">Chocolate Creams.</h3>
+
+<p>1 cup water to 3 of white sugar, boil till it thickens when dropped in
+cold water, put Baker's unsweetened chocolate in a bowl without water,
+and place it in a pan of water upon the stove. When the sugar is ready
+for removal, turn it upon a marble slab, stir till it becomes thick,
+then knead till stiff enough to form into balls. Place on a plate till
+cold. Drop the balls in the chocolate, and remove with a fork to a sheet
+of buttered paper.</p>
+
+
+<h3 class="sectionhead">Chocolate Caramels.</h3>
+
+<p>1 cup molasses, 2 of sugar, 1 of milk, <span class="num">1</span>/<span class="den">4</span> pound chocolate. Boil twenty
+minutes.</p>
+
+<p><span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span></p>
+
+
+<h3 class="sectionhead">Huyler's Caramels.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1
+cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in
+pans and cut in squares.</p>
+
+
+<h3 class="sectionhead">Molasses Candy.</h3>
+
+<p>2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter
+the size of a walnut. Boil twenty minutes briskly and constantly,
+stirring it all the time. Pull until white.</p>
+
+
+<h3 class="sectionhead">Cocoanut Candy.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound sugar, 2 tablespoons water, boil, <span class="num">1</span>/<span class="den">2</span> pound grated cocoanut.
+Stir till boiled to a flake. Put in buttered tins, and cut in squares,
+when cold.</p>
+
+<h3 class="sectionhead">Cream Candy.</h3>
+
+<p>1 pint granulated sugar, <span class="num">1</span>/<span class="den">2</span> pint water, 1 tablespoon vinegar. Boil as
+molasses candy, but do not stir. Work in vanilla as you pull it.</p>
+
+
+<h3 class="sectionhead">Nut Candy.</h3>
+
+<p>2 cups sugar, <span class="num">1</span>/<span class="den">2</span> cup milk. Boil ten minutes, then beat till white,
+adding nuts and vanilla. Spread on tins to cool. Cut in squares.</p>
+
+
+<h3 class="sectionhead">Peppermints.</h3>
+
+<p>3 cups sugar, <span class="num">3</span>/<span class="den">4</span> cup butter. Boil together seven or eight minutes.
+Remove from the fire, and stir in <span class="num">1</span>/<span class="den">8</span><span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span> teaspoon cream tartar, <span class="num">1</span>/<span class="den">4</span> drachm
+of oil of peppermint. Beat until cool enough to drop on buttered plates,
+the size of a dollar.</p>
+
+
+<h3 class="sectionhead">Vinegar Candy.</h3>
+
+<p>2<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> cups sugar, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> of water, <span class="num">1</span>/<span class="den">2</span> of vinegar. Do not stir. Cool
+quickly and pull.</p>
+
+
+<h3 class="sectionhead">Butter Scotch.</h3>
+
+<p>1 cup molasses, 1 of brown sugar, <span class="num">1</span>/<span class="den">2</span> of butter. When nearly done, add a
+little grated nutmeg, and if wished to be pulled, a pinch of soda.</p>
+
+
+<h3 class="sectionhead">Corn Candy.</h3>
+
+<p>Pop the corn, pick out all that is good, and pound it a little, just
+enough to crack it. Boil about 2 teacups of molasses and a little sugar,
+with a piece of butter, size of a walnut. Then (when the mixture is
+boiled about as much as for candy), stir in the corn, and pour into
+buttered tins.</p>
+
+
+<h3 class="sectionhead">Orange Drops.</h3>
+
+<p>Grate the rind of 1 orange and squeeze the juice, taking care to reject
+the seeds. Add to this a pinch of tartaric acid, then stir in
+confectioner's sugar till it is stiff enough to form in balls the size
+of a small marble.</p>
+
+
+<h3 class="sectionhead">Honey Candy.</h3>
+
+<p>3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for
+pulling.</p>
+
+<p><span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span></p>
+
+
+<h3 class="sectionhead">Taffy&mdash;No. 1.</h3>
+
+<p><span class="num">1</span>/<span class="den">2</span> pound chocolate, cut fine, 2 cups sugar, 2 of molasses, <span class="num">1</span>/<span class="den">2</span> cup
+milk, piece of butter the size of an egg, flavoring. Boil twenty
+minutes. Cool and mark off in squares just before it is cold.</p>
+
+
+<h3 class="sectionhead">Taffy&mdash;No. 2.</h3>
+
+<p>6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
+stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda,
+dissolved in hot water. Season with vanilla, and pull.</p>
+
+
+<h3 class="sectionhead">Everton Taffy.</h3>
+
+<p>1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> pounds brown sugar, 3 ounces butter, 1<span class="hide">&nbsp;</span><span class="num">1</span>/<span class="den">2</span> tea-cups cold water.
+Boil all together, with the rind of 1 lemon, adding juice, when done.</p>
+
+
+<h3 class="sectionhead">Salted Almonds.</h3>
+
+<p>First shell, then pour boiling water over them, remove skins, put in
+baking-pan with small pieces of butter, stir frequently with spoon, just
+before brown, sprinkle with salt, and when brown remove from oven.</p>
+
+
+<h3 class="sectionhead">Salted Almonds, with Oil.</h3>
+
+<p>First blanch the almonds, then throw them, a few at a time, into a
+sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
+and put them on brown paper to absorb the surplus oil; sprinkle with
+salt.</p>
+
+
+<hr class="chapbreak" />
+<p><span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span></p>
+
+
+<h2 class="chapterhead"><a name="INDEX" id="INDEX"></a>INDEX.</h2>
+
+<hr class="decshort" />
+
+
+<ul class="IX">
+  <li class="smcap">Bread&mdash;</li>
+  <li class="subhead">Apple Biscuit, <a href="#Page_41">41</a></li>
+  <li class="subhead">Breakfast Gems, <a href="#Page_39">39</a></li>
+  <li class="subhead">Brown Bread&mdash;No. 1, <a href="#Page_37">37</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_37">37</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> No. 3, <a href="#Page_37">37</a></li>
+  <li class="subhead">Buns, <a href="#Page_40">40</a></li>
+  <li class="subhead">Coffee Cake, <a href="#Page_39">39</a></li>
+  <li class="subhead">Corn Bread&mdash;No. 1, <a href="#Page_38">38</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1em; padding-right: 1.4em;">"</span> No. 2, <a href="#Page_38">38</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1em; padding-right: 1.4em;">"</span> (rice), <a href="#Page_39">39</a></li>
+  <li class="subhead">Corn Meal Muffins, <a href="#Page_39">39</a></li>
+  <li class="subhead">English Muffins, <a href="#Page_38">38</a></li>
+  <li class="subhead">French Rolls, <a href="#Page_40">40</a></li>
+  <li class="subhead">Graham Rolls, <a href="#Page_40">40</a></li>
+  <li class="subhead">Hominy Cake, <a href="#Page_41">41</a></li>
+  <li class="subhead">Huckleberry Cake, <a href="#Page_41">41</a></li>
+  <li class="subhead">Muffins&mdash;No. 1, <a href="#Page_37">37</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.7em;">"</span> No. 2, <a href="#Page_38">38</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.7em;">"</span> (raised), <a href="#Page_38">38</a></li>
+  <li class="subhead">Parker House Rolls, <a href="#Page_40">40</a></li>
+  <li class="subhead">Rice Bread, <a href="#Page_39">39</a></li>
+  <li class="subhead">Waffles, <a href="#Page_41">41</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Breakfast Dishes&mdash;</li>
+  <li class="subhead">Bananas, <a href="#Page_12">12</a></li>
+  <li class="subhead">Baked Beans, <a href="#Page_13">13</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1.3em;">"</span> Eggs, <a href="#Page_11">11</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1.3em;">"</span> Peppers, <a href="#Page_12">12</a></li>
+  <li class="subhead">Eggs (au miron), with Asparagus, <a href="#Page_12">12</a></li>
+  <li class="subhead">Fish Balls, <a href="#Page_13">13</a></li>
+  <li class="subhead">Omelet, Baked&mdash;No. 1, <a href="#Page_11">11</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_11">11</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1em; padding-right: 1.5em;">"</span> Bread, <a href="#Page_11">11</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1em; padding-right: 1.5em;">"</span> Corn, <a href="#Page_12">12</a></li>
+  <li class="subhead">Potatoes, with Cheese, <a href="#Page_13">13</a></li>
+  <li class="subhead">Vermicelli, <a href="#Page_13">13</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Cake&mdash;</li>
+  <li class="subhead">Almond Drop Cake, <a href="#Page_43">43</a></li>
+  <li class="subhead">Angel Cake, <a href="#Page_43">43</a></li>
+  <li class="subhead">Apple Cake (in layers), <a href="#Page_47">47</a></li>
+  <li class="subhead">Bread Cake, <a href="#Page_55">55</a></li>
+  <li class="subhead">Chocolate Cake&mdash;No. 1, <a href="#Page_45">45</a></li>
+  <li class="subhead"><span style="padding-left: 2em; padding-right: 2em;">"</span> <span style="padding-left: 0.5em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_45">45</a></li>
+  <li class="subhead"><span style="padding-left: 2em; padding-right: 2em;">"</span> <span style="padding-left: 0.5em; padding-right: 1.5em;">"</span> No. 3, <a href="#Page_46">46</a></li>
+  <li class="subhead"><span style="padding-left: 2em; padding-right: 2em;">"</span> Loaf Cake, <a href="#Page_46">46</a></li>
+  <li class="subhead"><span style="padding-left: 2em; padding-right: 2em;">"</span> Caramel Cake, <a href="#Page_46">46</a></li>
+  <li class="subhead">Coffee Cake, <a href="#Page_53">53</a></li>
+  <li class="subhead">Cold Water Cake, <a href="#Page_49">49</a></li>
+  <li class="subhead">Cookies, Boston, <a href="#Page_53">53</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Fruit, <a href="#Page_53">53</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Molasses, <a href="#Page_54">54</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Hearts and Rounds, <a href="#Page_54">54</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Hermits, <a href="#Page_53">53</a></li>
+  <li class="subhead"><span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Rich, <a href="#Page_54">54</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Scotch, <a href="#Page_53">53</a></li>
+  <li class="subhead">Cream Cakes&mdash;No. 1, <a href="#Page_43">43</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.7em;">"</span> No. 2, <a href="#Page_43">43</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.7em;">"</span> No. 3, <a href="#Page_44">44</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> Puffs, <a href="#Page_44">44</a></li>
+  <li class="subhead">Crullers, <a href="#Page_54">54</a></li>
+  <li class="subhead">Dark Cake, <a href="#Page_52">52</a></li>
+  <li class="subhead">Delicious Cake, <a href="#Page_48">48</a></li>
+  <li class="subhead">Doughnuts, <a href="#Page_54">54</a></li>
+  <li class="subhead">Feather Cake, <a href="#Page_48">48</a></li>
+  <li class="subhead">Federal Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">Fruit Cake&mdash;No. 1, <a href="#Page_52">52</a></li>
+  <li class="subhead"><span style="padding-left: 0.8em; padding-right: 1em;">"</span> <span style="padding-left: 0.7em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_52">52</a></li>
+  <li class="subhead">Gingerbread, <a href="#Page_55">55</a></li>
+  <li class="subhead"><span style="padding-left: 2.2em; padding-right: 2.5em;">"</span> Molasses, <a href="#Page_55">55</a></li>
+  <li class="subhead"><span style="padding-left: 2.2em; padding-right: 2.5em;">"</span> No. 1, <a href="#Page_55">55</a></li>
+  <li class="subhead"><span style="padding-left: 2.2em; padding-right: 2.5em;">"</span> No. 2, <a href="#Page_55">55</a></li>
+  <li class="subhead"><span style="padding-left: 2.2em; padding-right: 2.5em;">"</span> Sugar, <a href="#Page_55">55</a></li>
+  <li class="subhead">Gold Cake, <a href="#Page_49">49</a></li>
+  <li class="subhead">Harrison Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">Ice Cream Cake, <a href="#Page_44">44</a></li>
+  <li class="subhead">Jelly (for cake), <a href="#Page_47">47</a></li>
+  <li class="subhead">Lemon Honey (for cake), <a href="#Page_56">56</a></li>
+  <li class="subhead">Lemon or Orange Jelly Cake, <a href="#Page_46">46</a></li>
+  <li class="subhead">Lincoln Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">Marble Cake, <a href="#Page_49">49</a></li>
+  <li class="subhead">Molasses Plum Cake, <a href="#Page_51">51</a></li>
+  <li class="subhead">One, Two, Three, Four Cake, <a href="#Page_51">51</a></li>
+  <li class="subhead">Plain Spice Cake, <a href="#Page_52">52</a></li>
+  <li class="subhead">Pound Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">Pound Sponge Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">Pork Cake, <a href="#Page_55">55</a></li>
+  <li class="subhead">Quick Icing (for cake), <a href="#Page_56">56</a></li>
+  <li class="subhead">Rose Cake, <a href="#Page_48">48</a></li>
+  <li class="subhead">Silver Cake, <a href="#Page_49">49</a></li>
+  <li class="subhead">Snow Cake&mdash;No. 1, <a href="#Page_48">48</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1em; padding-right: 1.3em;">"</span> No. 2, <a href="#Page_48">48</a></li>
+  <li class="subhead">Snow Tea Cakes, <a href="#Page_52">52</a></li>
+  <li class="subhead">Sponge Cake&mdash;No. 1, <a href="#Page_51">51</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.3em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_51">51</a></li>
+  <li class="subhead">Sponge Cake, Aunt Sharlie's, <a href="#Page_50">50</a></li>
+  <li class="subhead">Sponge Cake to roll, <a href="#Page_51">51</a></li>
+  <li class="subhead">Sunshine Cake&mdash;No. 1, <a href="#Page_47">47</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.6em;">"</span> No. 2, <a href="#Page_47">47</a></li>
+  <li class="subhead">Victoria Cake, <a href="#Page_50">50</a></li>
+  <li class="subhead">White Cake, <a href="#Page_48">48</a></li>
+  <li class="subhead">White Cake (a delicious), <a href="#Page_48">48</a></li>
+  <li class="subhead">White Mountain Cake, <a href="#Page_49">49</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Candies and Nuts&mdash;</li>
+  <li class="subhead">Almond, Walnut or Chocolate Creams, <a href="#Page_87">87</a></li>
+  <li class="subhead">Butter Scotch, <a href="#Page_89">89</a></li>
+  <li class="subhead">Chocolate Creams, <a href="#Page_87">87</a></li>
+  <li class="subhead">Caramels, Chocolate, <a href="#Page_87">87</a></li>
+  <li class="subhead"><span style="padding-left: 1.7em; padding-right: 1.7em;">"</span> Huyler's, <a href="#Page_88">88</a></li>
+  <li class="subhead">Cocoanut Candy, <a href="#Page_88">88</a></li>
+  <li class="subhead">Cream Candy, <a href="#Page_88">88</a></li>
+  <li class="subhead">Corn Candy, <a href="#Page_89">89</a></li>
+  <li class="subhead">Honey Candy, <a href="#Page_89">89</a></li>
+  <li class="subhead">Molasses Candy, <a href="#Page_88">88</a></li>
+  <li class="subhead">Nut Candy, <a href="#Page_88">88</a></li>
+  <li class="subhead">Orange Drops, <a href="#Page_89">89</a></li>
+  <li class="subhead">Peppermints, <a href="#Page_88">88</a></li>
+  <li class="subhead">Taffy&mdash;No. 1, <a href="#Page_90">90</a></li>
+  <li class="subhead"><span style="padding-left: 0.9em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_90">90</a></li>
+  <li class="subhead"><span style="padding-left: 0.9em; padding-right: 1.5em;">"</span> Everton, <a href="#Page_90">90</a></li>
+  <li class="subhead"><span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span>Vinegar Candy, <a href="#Page_89">89</a></li>
+  <li class="subhead">Salted Almonds, <a href="#Page_90">90</a></li>
+  <li class="subhead">Salted Almonds (with oil), <a href="#Page_90">90</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Creams&mdash;</li>
+  <li class="subhead">Banana Cream, <a href="#Page_60">60</a></li>
+  <li class="subhead">Bavarian Cream with Peaches, <a href="#Page_61">61</a></li>
+  <li class="subhead">Champagne Jelly, <a href="#Page_61">61</a></li>
+  <li class="subhead">Charlotte Russe, <a href="#Page_61">61</a></li>
+  <li class="subhead">Coffee Bavarian, <a href="#Page_60">60</a></li>
+  <li class="subhead">Coffee Jelly, <a href="#Page_61">61</a></li>
+  <li class="subhead">Duchess, <a href="#Page_59">59</a></li>
+  <li class="subhead">Lemon, <a href="#Page_60">60</a></li>
+  <li class="subhead">Pineapple, <a href="#Page_59">59</a></li>
+  <li class="subhead">Russian, <a href="#Page_59">59</a></li>
+  <li class="subhead">Spanish, <a href="#Page_60">60</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Entrees&mdash;</li>
+  <li class="subhead">Beef Loaf, <a href="#Page_21">21</a></li>
+  <li class="subhead"><span style="padding-left: .7em; padding-right: .7em;">"</span> Roll, <a href="#Page_21">21</a></li>
+  <li class="subhead">Cheese Sticks&mdash;No. 1, <a href="#Page_26">26</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1em;">"</span> <span style="padding-left: 1.2em; padding-right: 1.5em;">"</span> No. 2, <a href="#Page_26">26</a></li>
+  <li class="subhead">Chicken Terrapin&mdash;No. 1, <a href="#Page_19">19</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1.5em; padding-right: 1.9em;">"</span> No. 2, <a href="#Page_19">19</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1.5em; padding-right: 1.9em;">"</span> No. 3, <a href="#Page_19">19</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> for Lunch, <a href="#Page_20">20</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> (pressed), <a href="#Page_20">20</a></li>
+  <li class="subhead">Canapie Lorenzo, <a href="#Page_22">22</a></li>
+  <li class="subhead">Crab Creole, <a href="#Page_22">22</a></li>
+  <li class="subhead"><span style="padding-left: 0.8em; padding-right: 0.8em;">"</span> Cutlets, <a href="#Page_22">22</a></li>
+  <li class="subhead"><span style="padding-left: 0.8em; padding-right: 0.8em;">"</span> Deviled, <a href="#Page_21">21</a></li>
+  <li class="subhead"><span style="padding-left: 0.8em; padding-right: 0.8em;">"</span> to fry soft-shelled, <a href="#Page_21">21</a></li>
+  <li class="subhead">Meat Salad, <a href="#Page_25">25</a></li>
+  <li class="subhead">Oysters, baked in the shell, <a href="#Page_23">23</a></li>
+  <li class="subhead">Oysters, Curried, <a href="#Page_24">24</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Fancy Roast, <a href="#Page_24">24</a></li>
+  <li class="subhead">Shrimp Stew, <a href="#Page_23">23</a></li>
+  <li class="subhead">Sweet Breads, <a href="#Page_25">25</a></li>
+  <li class="subhead">Terrapin Stew, <a href="#Page_23">23</a></li>
+  <li class="subhead">Veal Loaf, <a href="#Page_25">25</a></li>
+  <li class="subhead">Welsh Rare-bit&mdash;No. 1, <a href="#Page_25">25</a></li>
+  <li class="subhead"><span style="padding-left: 1.2em; padding-right: 1.2em;">"</span> <span style="padding-left: 1.3em; padding-right: 1.8em;">"</span> No. 2, <a href="#Page_25">25</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Fish&mdash;</li>
+  <li class="subhead">Brown Fish Chowder, <a href="#Page_17">17</a></li>
+  <li class="subhead">Finnan Haddies, <a href="#Page_16">16</a></li>
+  <li class="subhead">Fish a la Creme, <a href="#Page_15">15</a></li>
+  <li class="subhead">Norwegian Fish Dish, <a href="#Page_15">15</a></li>
+  <li class="subhead">Stuffed Smelt, <a href="#Page_16">16</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Ice Cream&mdash;</li>
+  <li class="subhead">Ice Cream, <a href="#Page_73">73</a></li>
+  <li class="subhead">Banana, <a href="#Page_73">73</a></li>
+  <li class="subhead">Lalla Rookh, <a href="#Page_73">73</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Meats&mdash;</li>
+  <li class="subhead">Boiled Ham, <a href="#Page_27">27</a></li>
+  <li class="subhead">Calves Head Stew, <a href="#Page_27">27</a></li>
+  <li class="subhead">Chops and Tomato Sauce, <a href="#Page_27">27</a></li>
+  <li class="subhead">Kidney Stew, <a href="#Page_28">28</a></li>
+  <li class="subhead"><a name="corr8" id="corr8"></a>Sheep's Tongue, <a href="#Page_28">28</a></li>
+  <li class="subhead">Spanish Recipe for Cooking Tongue, <a href="#Page_28">28</a></li>
+  <li class="subhead">Chestnut Stuffing for Quail, <a href="#Page_29">29</a></li>
+  <li class="subhead">Stuffings for Turkeys, <a href="#Page_29">29</a></li>
+</ul>
+
+<p><span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span></p>
+
+<ul class="IX">
+  <li class="smcap">Pickles&mdash;</li>
+  <li class="subhead">Cucumber Catsup, <a href="#Page_79">79</a></li>
+  <li class="subhead"><span style="padding-left: 1.8em; padding-right: 1.8em;">"</span> Sauce, <a href="#Page_83">83</a></li>
+  <li class="subhead"><span style="padding-left: 1.8em; padding-right: 1.8em;">"</span> Pickles, <a href="#Page_79">79</a></li>
+  <li class="subhead">Oil Pickles, <a href="#Page_81">81</a></li>
+  <li class="subhead">Peach Chutney, <a href="#Page_82">82</a></li>
+  <li class="subhead">Sweet Pickled Figs, <a href="#Page_80">80</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 1em; padding-right: 1em;">"</span> Peaches, <a href="#Page_80">80</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 1em; padding-right: 1em;">"</span> Tomatoes, <a href="#Page_80">80</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 1em; padding-right: 1em;">"</span> Watermelon, <a href="#Page_81">81</a></li>
+  <li class="subhead">Tomato Catsup&mdash;No. 1, <a href="#Page_79">79</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> <span style="padding-left: 1em; padding-right: 1.7em;">"</span> No. 2, <a href="#Page_79">79</a></li>
+  <li class="subhead">Tomato Soy, <a href="#Page_82">82</a></li>
+  <li class="subhead">Vermont Pickles, <a href="#Page_81">81</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Pies&mdash;</li>
+  <li class="subhead">Lemon or Orange (plain), <a href="#Page_58">58</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> (rich), <a href="#Page_58">58</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> Tarts, <a href="#Page_58">58</a></li>
+  <li class="subhead">Mince Meat, <a href="#Page_57">57</a></li>
+  <li class="subhead">Mock Mince Meat&mdash;No. 1, <a href="#Page_57">57</a></li>
+  <li class="subhead"><span style="padding-left: 1em; padding-right: 1em;">"</span> <span style="padding-left: 1.2em; padding-right: 1.2em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.3em;">"</span> No. 2, <a href="#Page_57">57</a></li>
+  <li class="subhead">Puff Paste, <a href="#Page_57">57</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Preserves and Jams&mdash;</li>
+  <li class="subhead">Apricot Jam, <a href="#Page_76">76</a></li>
+  <li class="subhead">Brandy Peaches, <a href="#Page_77">77</a></li>
+  <li class="subhead">Currant Jelly, <a href="#Page_76">76</a></li>
+  <li class="subhead">Fig Jam&mdash;No. 1, <a href="#Page_75">75</a></li>
+  <li class="subhead"><span style="padding-left: 0.5em; padding-right: 0.5em;">"</span> <span style="padding-left: 0.5em; padding-right: 1.2em;">"</span> No. 2, <a href="#Page_76">76</a></li>
+  <li class="subhead">Isabella Grape Jam, <a href="#Page_76">76</a></li>
+  <li class="subhead">Orange Marmalade&mdash;No. 1, <a href="#Page_75">75</a></li>
+  <li class="subhead">Orange Marmalade&mdash;No. 2, <a href="#Page_75">75</a></li>
+  <li class="subhead">Pineapple Preserve, <a href="#Page_76">76</a></li>
+  <li class="subhead">Preserved Grapes, <a href="#Page_77">77</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Puddings&mdash;</li>
+  <li class="subhead">Apple Dumpling (baked), <a href="#Page_69">69</a></li>
+  <li class="subhead"><span style="padding-left: 1.1em; padding-right: 1em;">"</span> Puddings, <a href="#Page_69">69</a></li>
+  <li class="subhead"><span style="padding-left: 1.1em; padding-right: 1em;">"</span> Pan-dowdy, <a href="#Page_70">70</a></li>
+  <li class="subhead"><span style="padding-left: 1.1em; padding-right: 1em;">"</span> Sago, <a href="#Page_70">70</a></li>
+  <li class="subhead"><span style="padding-left: 1.1em; padding-right: 1em;">"</span> <a name="corr9" id="corr9"></a>Souffl&eacute;, <a href="#Page_69">69</a></li>
+  <li class="subhead">Apricot or Peach, <a href="#Page_72">72</a></li>
+  <li class="subhead">Batter, <a href="#Page_64">64</a></li>
+  <li class="subhead">Blackberry, <a href="#Page_71">71</a></li>
+  <li class="subhead">Boston Thanksgiving, <a href="#Page_71">71</a></li>
+  <li class="subhead">Burlington, <a href="#Page_63">63</a></li>
+  <li class="subhead">Chocolate, <a href="#Page_72">72</a></li>
+  <li class="subhead">Cracker, <a href="#Page_66">66</a></li>
+  <li class="subhead">Delmonico, <a href="#Page_66">66</a></li>
+  <li class="subhead">English Plum&mdash;No. 1, <a href="#Page_67">67</a></li>
+  <li class="subhead"><span style="padding-left: 1.2em; padding-right: 1.2em;">"</span> <span style="padding-left: 0.8em; padding-right: 1.4em;">"</span> No. 2, <a href="#Page_68">68</a></li>
+  <li class="subhead">Fig, <a href="#Page_63">63</a></li>
+  <li class="subhead">Indian, <a href="#Page_66">66</a></li>
+  <li class="subhead">Kiss, <a href="#Page_64">64</a></li>
+  <li class="subhead">Lemon Bread, <a href="#Page_66">66</a></li>
+  <li class="subhead">Orange Float, <a href="#Page_64">64</a></li>
+  <li class="subhead">Pancake with Fruit, <a href="#Page_63">63</a></li>
+  <li class="subhead">Plain Plum, <a href="#Page_68">68</a></li>
+  <li class="subhead">Poor Man's, <a href="#Page_65">65</a></li>
+  <li class="subhead">Poor Man's Rice, <a href="#Page_66">66</a></li>
+  <li class="subhead">Rennet, <a href="#Page_71">71</a></li>
+  <li class="subhead">Snow, <a href="#Page_66">66</a></li>
+  <li class="subhead">Sponge, <a href="#Page_70">70</a></li>
+  <li class="subhead">Strawberry Custard, <a href="#Page_64">64</a></li>
+  <li class="subhead">Suet&mdash;No. 1, <a href="#Page_65">65</a></li>
+  <li class="subhead"><span style="padding-left: 0.7em; padding-right: 1.4em;">"</span> No. 2, <a href="#Page_65">65</a></li>
+  <li class="subhead"><span style="padding-left: 0.7em; padding-right: 1.4em;">"</span> No. 3, <a href="#Page_65">65</a></li>
+  <li class="subhead">Tapioca Cream, <a href="#Page_69">69</a></li>
+</ul>
+
+<p><span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span></p>
+
+<ul class="IX">
+  <li class="smcap">Punches&mdash;</li>
+  <li class="subhead">Champagne, <a href="#Page_85">85</a></li>
+  <li class="subhead">Delicious, <a href="#Page_85">85</a></li>
+  <li class="subhead">Fort McDowell Egg Nog, <a href="#Page_85">85</a></li>
+  <li class="subhead">Loyal Legion, <a href="#Page_86">86</a></li>
+  <li class="subhead">State of Schuylkill, <a href="#Page_86">86</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Salads&mdash;</li>
+  <li class="subhead">Boiled Salad Dressing, <a href="#Page_31">31</a></li>
+  <li class="subhead">Clayton's Celebrated Salad Dressing, <a href="#Page_31">31</a></li>
+  <li class="subhead">Dressing for Cold Slaw, <a href="#Page_31">31</a></li>
+  <li class="subhead">Salad Dressing, <a href="#Page_32">32</a></li>
+  <li class="subhead">Tomato Salad, <a href="#Page_32">32</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Soups&mdash;</li>
+  <li class="subhead">Asparagus, <a href="#Page_8">8</a></li>
+  <li class="subhead">Bean, <a href="#Page_5">5</a></li>
+  <li class="subhead">Black Bean, <a href="#Page_5">5</a></li>
+  <li class="subhead">Beef, <a href="#Page_4">4</a></li>
+  <li class="subhead">Bisque, <a href="#Page_4">4</a></li>
+  <li class="subhead">Bouillon, <a href="#Page_3">3</a></li>
+  <li class="subhead">Caramel, for Coloring, <a href="#Page_9">9</a></li>
+  <li class="subhead">Celery, <a href="#Page_6">6</a></li>
+  <li class="subhead">Cream of Celery, <a href="#Page_6">6</a></li>
+  <li class="subhead">Mock Bisque, <a href="#Page_5">5</a></li>
+  <li class="subhead">Mushroom, <a href="#Page_7">7</a></li>
+  <li class="subhead">Ox-Tail, <a href="#Page_7">7</a></li>
+  <li class="subhead">Pea, Green, <a href="#Page_6">6</a></li>
+  <li class="subhead">Pea, Grandmother Sawtelle's, <a href="#Page_6">6</a></li>
+  <li class="subhead">Pea, Split, <a href="#Page_5">5</a></li>
+  <li class="subhead">Potato, <a href="#Page_8">8</a></li>
+  <li class="subhead">Soup a la Minute, <a href="#Page_9">9</a></li>
+  <li class="subhead">Soupe a l'Ognon, <a href="#Page_8">8</a></li>
+  <li class="subhead">Tomato, without stock, <a href="#Page_4">4</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Milk, <a href="#Page_4">4</a></li>
+</ul>
+
+<ul class="IX">
+  <li class="smcap">Vegetables&mdash;</li>
+  <li class="subhead">Artichokes, boiled, <a href="#Page_34">34</a></li>
+  <li class="subhead"><span style="padding-left: 2em; padding-right: 2em;">"</span> stuffed, <a href="#Page_34">34</a></li>
+  <li class="subhead">Celery Root, <a href="#Page_34">34</a></li>
+  <li class="subhead">Carrots, stewed, <a href="#Page_34">34</a></li>
+  <li class="subhead">New England Corn Pudding, <a href="#Page_34">34</a></li>
+  <li class="subhead">Potatoes in Cases, <a href="#Page_33">33</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Baked Cream, <a href="#Page_33">33</a></li>
+  <li class="subhead"><span style="padding-left: 1.5em; padding-right: 1.5em;">"</span> Escalloped, <a href="#Page_33">33</a></li>
+  <li class="subhead">Peppers, stuffed&mdash;No. 1, <a href="#Page_36">36</a></li>
+  <li class="subhead"><span style="padding-left: 1.3em; padding-right: 1.3em;">"</span> <span style="padding-left: 1.4em; padding-right: 1.9em;">"</span> No. 2, <a href="#Page_36">36</a></li>
+  <li class="subhead">Tomatoes, stuffed&mdash;No. 1, <a href="#Page_35">35</a></li>
+  <li class="subhead">Tomatoes, stuffed&mdash;No. 2, <a href="#Page_35">35</a></li>
+  <li class="subhead">Squash and Corn, <a href="#Page_35">35</a></li>
+</ul>
+
+<div class="figcenter" style="width: 182px;">
+<img src="images/illus095.png" width="182" height="74" alt="decorative" title="decorative" />
+</div>
+
+
+
+<hr class="chapbreak" />
+<div class="tn">
+<p class="titlepage"><a name="trans_note" id="trans_note"></a><b>Transcriber&rsquo;s&nbsp;Note</b></p>
+
+<p class="noindent">The following typographical errors were corrected.</p>
+
+<table style="margin-left: 0%;" cellpadding="2" cellspacing="0" summary="typos">
+<tr>
+  <td>Page</td>
+  <td>Error</td>
+  <td>Correction</td>
+</tr>
+<tr>
+  <td><a href="#corr1">19</a></td>
+  <td>chicken cut into dice</td>
+  <td>chicken cut into dice;</td>
+</tr>
+<tr>
+  <td><a href="#corr2">19</a></td>
+  <td>3 hard-boiled eggs</td>
+  <td>3 hard-boiled eggs;</td>
+</tr>
+<tr>
+  <td><a href="#corr3">27</a></td>
+  <td>cook slowl.y.</td>
+  <td>cook slowly.</td>
+</tr>
+<tr>
+  <td><a href="#corr4">33</a></td>
+  <td>it to protude</td>
+  <td>it to protrude</td>
+</tr>
+<tr>
+  <td><a href="#corr5">45</a></td>
+  <td><span class="smcap">Filling</span></td>
+  <td><span class="smcap">Filling.</span></td>
+</tr>
+<tr>
+  <td><a href="#corr6">46</a></td>
+  <td><span class="smcap">Frosting</span></td>
+  <td><span class="smcap">Frosting.</span></td>
+</tr>
+<tr>
+  <td><a href="#corr7">46</a></td>
+  <td><span class="smcap">Filling.</span>.</td>
+  <td><span class="smcap">Filling.</span></td>
+</tr>
+<tr>
+  <td><a href="#corr8">93</a></td>
+  <td>Sheeps Tongue</td>
+  <td>Sheep's Tongue</td>
+</tr>
+<tr>
+  <td><a href="#corr9">94</a></td>
+  <td>Souffle,</td>
+  <td>Souffl&eacute;,</td>
+</tr>
+</table>
+
+<p class="noindent">The following words were inconsistently spelled or hyphenated:</p>
+
+<ul style="list-style-type: none;">
+  <li>dessert-spoon / dessertspoon</li>
+  <li>sauce-pan / saucepan</li>
+  <li>tea-cup / teacup</li>
+  <li>tea-cups / teacups</li>
+</ul>
+</div>
+
+<p>&nbsp;</p>
+<hr class="full" />
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+The Project Gutenberg eBook, The Cookery Blue Book, by Society for
+Christian Work of the First Unitarian Church, San Francisco, California
+
+
+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 Cookery Blue Book
+
+
+Author: Society for Christian Work of the First Unitarian Church, San
+Francisco, California
+
+
+
+Release Date: August 20, 2008  [eBook #26374]
+
+Language: English
+
+Character set encoding: ISO-646-US (US-ASCII)
+
+
+***START OF THE PROJECT GUTENBERG EBOOK THE COOKERY BLUE BOOK***
+
+
+E-text prepared by Julia Miller and the Project Gutenberg Online
+Distributed Proofreading Team (http://www.pgdp.net) from digial material
+generously made available by Internet Archive
+(http://www.archive.org/index.php)
+
+
+
+Note: Images of the original pages are available through
+      Intenet Archive. See
+      http://www.archive.org/details/cookerybluebook00firsrich
+
+
+Transcriber's Note
+
+      Obvious typographical errors have been corrected. A list of
+      corrections is found at the end of the text.
+
+      Inconsistencies in spelling and hyphenation have been retained.
+      A list of inconsistently spelled and hyphenated words is found
+      at the end of the text.
+
+      Oe ligatures have been expanded.
+
+      Text enclosed between equal signs was in bold face in the
+      original (=bold=).
+
+
+
+
+
+THE COOKERY BLUE BOOK
+
+Prepared by the
+
+SOCIETY FOR CHRISTIAN WORK
+OF THE
+FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL.
+
+"Tried and True"
+
+
+
+
+
+
+
+San Francisco
+C. A. Murdock & Co., Printers
+1891
+
+
+
+
+    _The capon burns, the pig falls from the spit;
+    The clock hath struck twelve upon the bell;
+    My mistress made it one upon my cheek--
+    She is so hot, because the meat is cold;
+    Methinks your man, like mine, should be your clock,
+    And strike you home without a messenger.
+    My charge was but to fetch you from the mart
+    Home to your house, the Phoenix, sir, to dinner--
+    My mistress and her sister wait for you._
+
+    _--Comedy of Errors._
+
+
+
+
+THE
+
+COOKERY BLUE BOOK
+
+
+
+
+SOUPS.
+
+
+=Bouillon Soup.=
+
+4 pounds of round of beef cut into dice pieces. Trim off all fatty skin.
+4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large
+carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and
+pepper to taste.
+
+Pour on the water, and let it simmer six hours, skimming carefully, for
+if any grease is allowed to go back into the soup it is impossible to
+make it clear. Scrape the carrots, stick 4 whole cloves into each onion,
+and put them in the soup; then add the celery seed, parsley, mace,
+pepper and salt. Let this boil till the vegetables are tender, then
+strain through a cloth, pouring the soup through first, then putting the
+meat in it to drain, never squeezing or pressing it.
+
+If you wish to color it, you can put in a dessertspoon of burnt sugar.
+It can be nicely flavored by adding some walnut catsup, together with
+mushroom and a very little Worcestershire.
+
+
+=Beef Soup.=
+
+Boil trimmings of roast beef and beef-steak bones for three hours. Cool
+and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of
+salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo
+pods, half a bay leaf and a little chopped parsley. Add a few drops of
+caramel and serve hot. Strain, if preferred thin.
+
+
+=Tomato Soup without Stock.=
+
+1 dozen tomatoes cut up and enough water to cover them; a salt spoon of
+mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub
+together 2 heaping tablespoons of flour and a piece of butter the size
+of an egg. Put this in the strained liquor and boil. This makes soup for
+six persons.
+
+
+=Milk Tomato Soup.=
+
+Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1
+pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of
+mace, and salt to taste. Let it scald, not boil, and add 2 rolled
+crackers.
+
+
+=Bisque Soup.=
+
+2 large onions sliced, 1 can tomatoes. Boil together half an hour or
+longer, then put through colander and add 1 quart beef stock, salt and
+pepper. Let this boil together a few moments. Whip 1 cup cream with the
+yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to
+the stock, boil up, and serve at once.
+
+
+=Mock Bisque Soup.=
+
+1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size
+of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put
+the tomato on to stew and the milk in a double kettle to boil, reserving
+half a cup to mix with flour. Mix the flour smoothly with the cold milk
+and cook ten minutes.
+
+To the tomato add the soda, stir well, and rub through a strainer that
+is fine enough to keep back the seeds. Add butter, salt and pepper to
+the milk and then the tomato. Serve immediately.
+
+
+=Bean Soup.=
+
+1 coffee cup of brown beans soaked over night; boil in a gallon of water
+with a piece of salt pork 3 inches square (a little beef is good, also)
+several hours, until beans are soft; strain, and add a small bit of
+butter, the juice of 1 lemon and a small cup of sherry wine.
+
+
+=Black Bean Soup.=
+
+1 pint of beans soaked over night; 2 quarts water and boil five or six
+hours, adding water as it boils away; when soft, strain out the skins,
+season with salt and pepper to taste. When ready for the table add a
+large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon,
+sliced very thin. Do not cook it any after these ingredients are added.
+
+
+=Split Pea Soup.=
+
+1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut
+in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until
+the water is reduced one-half. Pour in a colander and press the peas
+through; return to the kettle and add a small amount of celery chopped
+fine. Fry three or four slices of bread quite brown in butter--cut in
+squares when served.
+
+
+=Grandmother Sawtelle's Pea Soup.=
+
+Soak a quart of dried peas over night. In the morning put them on to
+boil with fragments of fresh meat; also cloves, allspice, pepper and
+salt. Let boil until soft, then strain through a colander. Have some
+pieces of bread or crackers inch square, and put them into the oven to
+dry without browning; a pint of bread to a quart of peas. Take 2/3 of a
+cup of melted butter and put the bread in it; stir until the bread and
+butter are well mixed, then put into the peas and it is done. If the
+peas do not boil easily add a little saleratus.
+
+
+=Green Pea Soup.=
+
+Boil the pods first, then remove and boil peas in same water until soft
+enough to mash easily. Add a quart of milk, and thickening made of a
+tablespoonful of butter and 1 of flour. Boil a few minutes and serve.
+
+
+=Celery Soup (for six persons).=
+
+Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of
+milk and 1 of cream); rub through a sieve, add 1 quart of veal stock,
+salt, cayenne and 3 heads of celery grated fine.
+
+
+=Cream of Celery Soup.=
+
+4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving
+water it is boiled in); rub celery through fine sieve; mix celery and
+milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of
+butter, 1 scant teaspoonful of salt. If desired, can boil celery in the
+morning, then about half an hour before dinner take milk, flour, butter,
+salt and celery and boil together, stirring constantly so it will cook
+evenly. When the consistency of cream, it is ready for use.
+
+
+=Ox-tail Soup.=
+
+1 ox-tail, 2 pounds lean beef, 4 carrots, 3 onions and thyme. Cut tail
+into pieces and fry brown in butter. Slice onions and 2 carrots, and
+when you remove the tail from the pan put these in and brown also; then
+tie them in a thin cloth with the thyme and put in the soup pot. Lay the
+tail in and then the meat cut into small pieces. Grate over them the
+remaining 2 carrots, and add 4 quarts of water, with salt and pepper.
+Boil four to six hours. Strain five minutes before serving and thicken
+with 2 tablespoonfuls of browned flour. Boil ten minutes longer.
+
+
+=Mushroom Soup.=
+
+1 pint of white stock, 2 tablespoonfuls butter, 1/4 teaspoon of pepper,
+and 1 teaspoon of salt, 1 tablespoonful corn starch, 1 pint of milk;
+heat milk. Mix butter and corn starch to cream, and add hot milk and
+then stock. Boil 1 pound of mushrooms until soft, and then strain. Have
+them ready and add to the soup, letting it stand to thicken. It is
+improved by a little whipped cream added before serving.
+
+
+=Soupe a l'Ognon.=
+
+Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup
+stock. When very hot add 3 onions, sliced thin, then a full 1/2 teacup
+of flour, stirring constantly that it may not burn. Add 1 pint boiling
+water, pepper and salt, and let boil one minute, then placing on back of
+range till ready to serve, when add 1 quart of boiling milk and 3 mashed
+boiled potatoes. Gradually add to the potatoes a little of the soup till
+smooth and thin enough to put into the soup kettle. Stir all well, then
+strain. Put diamond-shaped pieces of toasted bread in bottom of tureen
+and pour soup over it.
+
+
+=Potato Soup.=
+
+Boil and mash fine 4 large mealy potatoes; add 1 egg, a piece of butter
+size of an egg, a teaspoonful of salt, 1 teaspoonful celery salt. Boil 1
+pint of water and 1 pint of milk together and pour on potatoes boiling
+hot. Stir it well, strain and serve.
+
+
+=Asparagus (white) Soup.=
+
+Cut off the hard, green stems from two bunches of asparagus and put them
+in 2 quarts and a pint of water, with 2 pounds of veal (the knuckle is
+the best). Boil in a closely covered pot three hours, till the meat is
+in rags and the asparagus dissolved. Strain the liquor and return to the
+pot with the remaining half of the asparagus heads. Let this boil for
+twenty minutes more and add, before taking up, 2/3 of a teacup of sweet
+cream, in which has been stirred a dessertspoonful of corn starch. When
+it has fairly boiled up, serve with small squares of toast in the
+tureen. Season with salt and pepper.
+
+
+=Soup a la Minute (for six persons).=
+
+Cut 4 ounces of fat salt pork in dice and set it on the fire in a
+saucepan; stir, and when it is turning rather brown, add 1 onion
+chopped, and 1/2 a medium-sized carrot sliced. When they are partly
+fried, add 2 pounds of lean beef cut in small dice, and let fry five
+minutes. Then pour in it about 3 pints of boiling water, salt and
+pepper, and boil gently for three-quarters of an hour.
+
+
+=Caramel, for Coloring Soups.=
+
+Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup
+cold water, stirring briskly, and boil till it thickens. Keep in
+large-mouthed bottle.
+
+[Illustration]
+
+
+
+
+BREAKFAST DISHES.
+
+
+=Baked Omelet--No. 1.=
+
+5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat
+the whites and yolks of the eggs separately and very stiff; stir lightly
+together and add other ingredients. Bake in a buttered pudding-dish and
+serve immediately.
+
+
+=Baked Omelet--No. 2.=
+
+1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till
+thick. Add a dessertspoon of butter and salt to taste. After removing
+from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an
+oven heated as for cake.
+
+
+=Bread Omelet.=
+
+Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs
+beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,
+with a tablespoonful of butter. Bake in a moderate oven.
+
+
+=Baked Eggs.=
+
+Separate the whites from the yolks keeping each yolk separate. Salt the
+whites, while beating to a stiff froth, then spread on a platter. Place
+the yolks at regular distances apart in cavities made in the beaten
+whites, and bake in a moderate oven till brown.
+
+
+=Eggs (au miron) with Asparagus.=
+
+Cut off the green part of the asparagus the size of peas, and scald in
+hot water a few minutes, then put in the saucepan with a little butter,
+small bunch of parsley and young onions tied together (so that it can be
+removed before breaking the eggs on the asparagus). Add a little flour,
+water, salt, pepper and a little sugar, stewing together till the water
+is evaporated. Then put in a baking-dish and break some eggs over the
+top. Put a little salt, pepper and nutmeg over the eggs and cook in the
+oven, but not long enough to let the eggs get hard. Serve immediately.
+
+
+=Corn Omelet.=
+
+Take the well-filled ears of corn, cut the kernels down the center,
+being careful not to loosen them from the cob; then takeout the pulp by
+pressing downward with a knife. To 3 tablespoons of corn pulp add the
+well-beaten yolks of 3 eggs and a little salt. Beat the whites of the
+eggs to a stiff froth, mix with the corn, and put in a hot pan with a
+little butter. Cover, and place where it will not burn. When done, fold
+over and serve on a hot dish.
+
+
+=Bananas (as a breakfast dish).=
+
+Slice bananas lengthwise; put them in a buttered pan and brown in oven;
+or they can be dipped in butter and fried; or sliced and served cold
+with cream.
+
+
+=Baked Peppers.=
+
+Cut off tops; take the seeds out and fill with sausage meat. Bake forty
+minutes.
+
+
+=Baked Beans.=
+
+Soak 1 quart of pea beans over night in cold water. In morning drain and
+place in earthen bean-pot with 1 teaspoon salt, 1/2 of pepper, 2 of
+sugar, 1 pound fat pork, scored; fill the pot with warm water and bake
+in a moderate oven all day, as water evaporates adding sufficient to
+keep them moist. They cannot be baked too long.
+
+
+=Fish-balls.=
+
+1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg
+well beaten; a little pepper. Wash and pick the fish in small pieces
+free from bones. Pare the potatoes and cut in small pieces. Put both
+together in a stew-pan and cover with boiling water, and boil until the
+potatoes are soft. Drain off the water, mash and beat till very light.
+When a little cool, add the egg and fry in very hot lard.
+
+
+=Potatoes with Cheese.=
+
+The potatoes are boiled and cut in small pieces, covered with milk or
+cream. Put bread crumbs and cheese over the top. Add butter and bake
+till brown.
+
+
+=Vermicelli (as a breakfast dish).=
+
+To 3 pints of bubbling, salted water, add 1 pint of the best vermicelli;
+boil briskly ten minutes, drain off all the water and serve hot with
+butter and cream.
+
+
+
+
+FISH.
+
+
+=Fish a la Creme.=
+
+3 pounds of sturgeon or any solid white fish boiled until tender. Remove
+bone, mince fine, and season with salt, pepper, wine and lemon juice. 1
+quart milk, boiled with two good-sized onions until they are in shreds.
+Rub to a cream 1/2 pound butter and two large tablespoonfuls of flour.
+Strain the boiling milk with this and return to the stew-pan and boil
+again, taking care to stir to prevent lumps and burning. Grate the rind
+of one lemon, with juice and one tumbler of wine and mix thoroughly
+through the fish. Take one loaf of bread, removing all crust, and pass
+through the colander. Have dish very hot, putting fish and crumbs in
+layers, bringing crumbs on top. Place in hot oven for a few minutes. A
+nice lunch dish.
+
+
+=A Norwegian Fish Dish.=
+
+Take a fresh codfish weighing about 4 pounds; do not wash it, but wipe
+with a soft cloth wrung out in cold water. Scrape all the flesh from
+skin and bone; and put the head, bones and skin on to boil, and when
+thoroughly cooked, strain. Take equal parts of scraped fish and chopped
+suet, one tablespoon of salt and pound to a paste. Add 2 eggs, 2
+tablespoonfuls of flour, a little mace and ginger. Boil some cream, and
+when cold, gradually add enough to make a soft batter. Try a little of
+this in the boiling stock to see if the consistency is right. Then put
+in a buttered, breaded mould and cook two hours. If some of the batter
+is left, form in balls and cook in the fish stock and serve as soup.
+
+
+=Finnan haddies (from Delmonico's).=
+
+1/2 pound of fish picked up and braized in butter and cooked in the
+following sauce: 1 cup of cream over hard boiled egg cut in squares; the
+yolk of 1 raw egg; a tablespoonful of Edan cheese, a little flour to
+thicken; a little pepper and Worcestershire sauce. Serve on toast.
+
+
+=Stuffed Smelt.=
+
+Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread
+crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of
+pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted
+butter and fine bread crumbs. Bake about fifteen minutes.
+
+SAUCE.--1/2 cup butter worked to a cream; yolks of 3 eggs beaten in one
+by one; juice of 1/2 a lemon; 1/2 teaspoonful salt, 1/4 teaspoon pepper
+and 1/2 cup boiling water. Beat and put on stove in a saucepan of
+boiling water to thicken.
+
+
+=Brown Fish Chowder.=
+
+1 onion fried in butter. Cut any white fish in small pieces and fry in
+this after first rolling the fish in flour. Take the fish out and lay on
+brown paper. Put into a saucepan 2 tablespoonfuls dry flour and stir
+until it is brown; then gradually stir in a quart of water. When this
+has boiled, add the fish and seasoning.
+
+[Illustration]
+
+
+
+
+ENTREES.
+
+
+=Chicken Terrapin--No. 1.=
+
+Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.
+Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of
+butter and 2 tablespoonfuls of flour. Put in the chicken and
+sweet-breads. Keep it hot in a double boiler and just before serving add
+the yolks of 2 eggs and a wine-glass of sherry wine.
+
+
+=Chicken Terrapin No. 2.=
+
+Cut a cold boiled chicken in small squares, removing all the skin. Put
+into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in
+1 tablespoonful of flour, seasoned with salt and red pepper. Have ready
+3 hard boiled eggs chopped fine. When the chicken has reached a boil,
+stir in a large glass of sherry with the egg, and serve hot.
+
+
+=Chicken Terrapin--No. 3.=
+
+Boil chicken in salted water. 1 quart of cold cooked chicken cut into
+dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2
+raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;
+1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3
+tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop
+hard-boiled eggs and add to chicken; sprinkle with salt, pepper and
+nutmeg. Add flour to melted butter and stock and stir for three minutes.
+Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken
+mixture and let it simmer for ten minutes. Beat yolks well and add
+cream; pour into mixture and stir one minute. Remove from fire, and add
+wine and lemon juice.
+
+
+=Chicken for Lunch.=
+
+Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
+(not cooking them). Then stew them slowly with gumbo, a little pork,
+celery and 1/2 an onion till tender. Thicken with brown flour and dish,
+garnishing with parsley and sliced hard-boiled eggs.
+
+
+=Pressed Chicken (a nice luncheon dish).=
+
+Boil a chicken, in as little water as possible, till the bones slip out
+and the gristly portions are soft. Remove the skin, pick the meat apart,
+and mix the dark and white meat. Remove the fat, and season the liquor
+highly with salt and pepper; also with celery, salt and lemon juice, if
+you desire. Boil down to 1 cup, and mix with the meat. Butter a mould
+and decorate the bottom and sides with slices of hard-boiled eggs; also
+with thin slices of tongue or ham cut in fancy shapes. Pack the meat in
+and set away to cool with a weight on the meat. When ready to serve, dip
+mould in warm water and turn out carefully. Garnish with parsley, strips
+of lettuce or celery leaves and radishes or beets. The eggs and tongue
+can be dispensed with if a plain dish is desired.
+
+
+=Beef Loaf.=
+
+3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful
+of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;
+10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits
+of butter over the top. Press the meat several times with your hand to
+make into a thin loaf. Bake in a quick oven one hour, putting water in
+pan. It requires no basting.
+
+
+=Beef Roll.=
+
+Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;
+chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix
+all thoroughly. Form in an oblong loaf, put in pan and bake half hour in
+a hot oven, basting two or three times with melted butter. Served with a
+brown sauce.
+
+
+=To Fry. Soft-shelled Crabs.=
+
+Use them only when very fresh, as the shells harden after twenty-four
+hours. Cut the ends of the small legs off; take off the gills and tucks;
+wash and drain well upon a cloth. A few minutes before serving dip them
+one after another in 2 eggs beaten as for an omelet; then in crumbs of
+rolled cracker made very fine and fry them in very hot lard; not too
+many at a time. Serve hot, with a garnish of parsley and pieces of
+lemon.
+
+
+=Deviled Crab.=
+
+Pick the meat from one large crab and chop a little. Add 2 green
+peppers, chopped fine, and mix with cracker crumbs. Add sufficient soup
+stock to moisten and season to taste. Clean the shell and put in 1 layer
+of the ingredients. Add pieces of butter, then another layer, and so on,
+till shell is full. Then bake fifteen minutes, and serve.
+
+
+=Crab Creole (for four persons).=
+
+1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch
+of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2
+cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred
+up crab, not too fine, cut up onion and chili pepper and put in a pan
+with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then
+add 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, put
+juice back on fire. Add the butter, pepper and salt, and thicken with 1
+tablespoonful of corn starch. Add crab and cream. When all is hot, serve
+with toast.
+
+
+=Canapie Lorenzo.=
+
+One-third New York cheese, one-third dessicated soft-shell crab,
+one-sixth green peppers chopped very fine. Make in pates about the size
+of a hand and bake brown.
+
+
+=Crab Cutlets.=
+
+Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
+mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan
+a piece of butter twice the size of an egg; when melted stir in 2
+tablespoons of flour, and add a cup of rich cream, stirring constantly.
+Mix in the prepared crab and set aside to cool. Then mould into cutlets,
+which you roll in egg and bread crumbs. Stick the claws you have saved
+into the cutlets, and fry. Serve with or without parsley and slices of
+lime.
+
+
+=Shrimp Stew.=
+
+Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
+tablespoonful flour and a piece of butter, egg-size. Add red pepper,
+salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of
+shrimps. Cook ten minutes, and serve on toast.
+
+
+=Terrapin Stew.=
+
+Boil according to size thirty or forty minutes, so that the upper shell
+will separate from the lower easily. Take "gall-bag" from liver, which
+is always found on the right lobe. Avoid breaking, as it will give a
+bitter taste and spoil the dish. Strip the skin from the claws, cut off
+the nails and skin the head. Throw nothing away but the "gall-bag." Cut
+all into small pieces; stew slowly in sherry wine closely covered, with
+a goodly supply of butter and red pepper, for one hour and a half. Salt
+to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,
+for each terrapin and the juice of 1 lemon, skinning another to lay on
+top. When about to take from the fire, thicken with a little flour.
+Serve on hot toast, well-buttered, over which sprinkle a finely chopped
+egg.
+
+
+=Baked Oysters in the Shells.=
+
+Take 50 small Eastern oysters with their liquor and a piece of butter.
+Drain the oysters very carefully and strain the liquor. Thicken with an
+ounce of butter mixed with an ounce of flour. Stir, and boil five
+minutes. Finish with the yolks of 3 eggs. Add a little salt, some white
+and red pepper and grated nutmeg. Boil a few minutes longer, stirring
+constantly. Then remove from the fire. Add the oysters and juice of a
+lemon, and mix well with the sauce. Have ready some large, deep,
+well-shaped oyster-shells slightly buttered; fill these with the
+prepared oysters, sprinkle rolled cracker crumbs over; put a piece of
+butter on top of each; arrange in a pan; brown slightly in a pretty hot
+oven (about ten minutes), and serve.
+
+
+=Curried Oysters.=
+
+Strain juice of oysters and cook alone till edges curl. Cook 1
+tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix
+1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into
+butter. Add 1 pint sweet milk gradually, stirring constantly in
+saucepan. Mix oysters with the sauce. Pour over small slices of hot
+buttered toast and serve immediately.
+
+
+=Fancy Roast of Oysters.=
+
+Remove oysters from liquor and have them free from grit or shell. Scald
+1 pint of oyster liquor, and when boiling hot put in the oysters and let
+them cook two or three minutes. Strain the liquor and put the oysters on
+pieces of toast. Arrange on a dish and set over steam to keep hot. Blend
+together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it
+with oyster liquor. When well mixed, put into the hot liquor and let
+boil a few minutes, stirring well. Strain over the oysters, and serve
+hot with lemons.
+
+
+=Sweet-breads.=
+
+Clean and parboil the sweet breads; cut them in slices and dip in melted
+butter. Roll them in grated cheese; dip in beaten egg; roll in bread
+crumbs and fry in hot fat. Serve with tomato sauce.
+
+
+=Veal Loaf.=
+
+3 pounds of veal cutlets and a small piece of salt pork, all chopped
+fine together; a tea-cup of rolled crackers moistened a very little with
+water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a
+bread-pan and bake one and a-half hours. Serve in slices when cold.
+
+
+=Meat Salad.=
+
+Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of
+vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour
+into a pan and let boil; then pour into a dish to mould. Serve cold.
+
+
+=Welsh Rare-bit--No. 1.=
+
+1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
+of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons
+of mustard, 2 of salt and a little pepper. Stir it well, and cook until
+it thickens (not curdle). Serve on toast.
+
+
+=Welsh Rare-bit--No. 2.=
+
+1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
+and mustard to taste. Heat the milk in a double boiler; melt the cheese.
+Add the egg, and pour all over squares of toast.
+
+
+=Cheese Sticks--No. 1.=
+
+1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
+same as for pastry. Roll thin; cut in narrow strips, and bake a light
+brown in a quick oven. (Serve with salad.)
+
+
+=Cheese Sticks--No. 2.=
+
+3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
+Mix together and mould into a paste. Roll out and cut into strips about
+one-half inch wide and five long. Bake in a quick oven. A very nice
+relish.
+
+[Illustration]
+
+
+
+
+MEATS.
+
+
+=Boiled Ham.=
+
+Put a ham weighing 14 pounds in a large kettle and half cover with cold
+water and cook slowly. When the water boils, add a quart of sour white
+wine and cook about five hours, or until tender. Put the ham in a baking
+pan and trim off the under side nicely, and take off the skin. Cover an
+inch thick with currant jelly, put a cup of sherry in the pan and put
+into a pretty hot oven. Let the fire go down; baste very often at first,
+that the wine may penetrate the jelly, and bake a half hour or more.
+
+
+=Calf's-head Stew.=
+
+1 head, 2 bay leaves, 1 teaspoonful thyme, 6 quarts of water, 2 large
+carrots, 1 sweet marjoram, 3 onions, 1 handful salt, 1 teaspoonful
+pepper. Simmer 4 hours, skimming when necessary. Take out meat, strain
+broth and cut tongue in small pieces. 2 large teaspoonfuls of butter in
+pan, 3 of flour, and cook until brown. Juice of 1 lemon, 3 hard-boiled
+eggs, chopped, 1/2 lemon, sliced, wine and red pepper to taste. When
+very hot, serve.
+
+
+=Chops and Tomato Sauce.=
+
+Fry some pieces of pork in the spider, then cut up and fry a few onions.
+Into this pour some peeled and cut-up tomatoes; stir till all cooked to
+pieces and then strain. Thicken with a little flour. Broil chops, place
+on a hot platter and pour the sauce over them. For 3 pounds chops, 1/4
+pound pork, about 3 onions, and 6 or 8 tomatoes are required. A few
+cloves and a little chili pepper are considered by some an addition.
+
+
+=Kidney Stew.=
+
+2 beef kidneys cut in small pieces. Pour cold water over, and as it
+boils pour off and repeat. The third time let it simmer slowly for two
+hours. Add 2 onions, chopped fine, and cook one hour. A few minutes
+before serving add sherry wine. Thicken with flour and serve on hot
+toast. This may be varied by adding curry; both are excellent.
+
+
+=Sheep's Tongues.=
+
+Boil them in soup stock until tender, with a seasoning of salt, pepper
+and a bouquet of herbs. (1 or 2 cloves, 1 or 2 small onions, 1 bay leaf,
+sprig of parsley, some whole black pepper tied in a little white bag and
+removed after an hour.) When done add to the stock some browned flour
+and butter, tomato juice to taste, and a little lime juice. Garnish with
+triangles of toast around the dish.
+
+
+=Spanish Receipt for Cooking Tongue.=
+
+Soak a fresh tongue over night. In the morning take the skin off by
+boiling water. Mix together 1 large spoon of lard, 1 quart raw beans,
+chopped fine, with the lard, 2 or 3 onions, chopped not very fine, and a
+little parsley. Fry all together for a little while; then add to this 1
+cup of stock, 1 cup of wine, a head of garlic, pepper, salt, cinnamon,
+and 3 laurel leaves. Then put a paper over top of saucepan and put on
+cover very tight. Cook for two or three hours over a slow fire; then
+strain the same through a colander. Add to the strained sauce 1 or 2
+spoonfuls of brown flour to thicken. Put over the fire a little while,
+and then pour over the tongue.
+
+
+=Chestnut Stuffing.=
+
+Shell 1 pint of large chestnuts; pour on boiling water and remove the
+inner skin. Boil in salted water, or stock, until soft. Mash fine and
+mix with them 1 cup of fine rolled crackers. Season with 1 teaspoonful
+of salt, 1 salt spoon of pepper, and 1 teaspoonful of chopped parsley.
+Moisten with 1/3 cup of melted butter. This stuffing is especially nice
+for quail.
+
+
+=Stuffing for Turkeys.=
+
+5 Boston crackers, rolled, piece of salt pork size of an egg, chopped
+fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if
+you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it
+is the consistency of batter fritters, put in the turkey and bake
+slowly, basting frequently.
+
+[Illustration]
+
+
+
+
+SALADS.
+
+
+=Boiled Salad Dressing.=
+
+3 eggs, 3 tablespoons dry mustard, 1 teacup of oil or cream, 1/2 cup
+vinegar, salt to taste. Mix eggs and mustard to a cream, then add oil
+drop by drop, vinegar drop by drop, salt to taste. Put on stove and stir
+all the time, and let it scarcely come to a boil. When cold, bottle and
+keep in a cold place.
+
+By beating all the ingredients well together with an egg-beater it is as
+creamy as when oil is added drop by drop.
+
+
+=Dressing for Cold Slaw.=
+
+Yolks of 1 or 2 eggs, 3 tablespoons vinegar, 1 teaspoon salt, 1 of
+mustard, butter size of an egg. Cook like custard.
+
+
+=Clayton's Celebrated Salad Dressing.=
+
+Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly
+1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3
+eggs, and after mixing slightly pour in slowly the remaining 3/4 of a
+pint of oil, stirring rapidly till the mixture forms a thick batter.
+Next take 1 teacup of best wine vinegar and juice of 1 lemon, a small
+teaspoonful of salt and 1 of white sugar. Stir until the ingredients are
+well mixed. When bottled and tightly corked, this will remain good for
+months.
+
+
+=Salad Dressing.=
+
+1/2 salt spoon pepper, 1 of salt, 1 teaspoonful mixed mustard, 1
+tablespoonful powdered sugar, 3 tablespoons of best olive oil, 3
+tablespoons cream, 2 tablespoons vinegar, 1 hard-boiled egg.
+
+
+=Tomato Salad.=
+
+Scald and peel tomatoes and cut holes in the top of each. Make a rich
+salad dressing, into which stir some cold peas, beans and beets, finely
+chopped. Stuff the tomatoes with this, and pour dressing over. Garnish
+the dish with fine lettuce leaves.
+
+[Illustration]
+
+
+
+
+VEGETABLES.
+
+
+=Baked Cream Potatoes.=
+
+Cut raw potatoes in very thin slices and put a layer of them in a
+buttered earthen dish. Cover the layer with pieces of butter, and season
+well with pepper and salt. Then put another layer and season in same
+manner, so proceeding till the dish is full. Over all pour a pint of
+cream or rich milk, and set in the oven to bake a half hour. This is a
+very nice lunch dish.
+
+
+=Escalloped Potatoes.=
+
+Take some cold sliced potatoes, butter your baking dish, put a layer of
+potatoes, dredge over flour, put on bits of butter, salt and pepper.
+When your dish is full, pour over rich milk and bake brown. Serve hot.
+
+
+=Potatoes in Cases.=
+
+Bake potatoes of equal size, and when done and still hot, cut off a
+small piece from each potato. Remove the inside carefully, leaving the
+skin unbroken. Wash the potato and season generously with butter, pepper
+and salt. Return it with spoon to the potato skin, allowing it to
+protrude about an inch above the skin. When enough skins are filled use
+a fork to make the potatoes rough above the skin. Put them in a quick
+oven to color the tops.
+
+
+=Stewed Carrots (French style).=
+
+Take 2 bunches French carrots, clean and trim; put in a saucepan with
+salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of
+sugar, cover and boil for half an hour. Then remove the lid and place
+where they will simmer slowly till all the water has cooked away,
+leaving nothing but the butter.
+
+
+=Stuffed Artichokes.=
+
+Boil artichokes till soft. When cold, scrape leaves and cut out the
+hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4
+cup butter, pinch of salt, red and black pepper. Roll into balls and put
+into heart of the artichoke. Put a piece of butter on top of each and
+bake fifteen minutes with a hot fire. This receipt is for twelve
+artichokes. If you wish, bread crumbs can be added to the mixture.
+
+
+=Boiled Artichokes.=
+
+First clean, then soak in cold water fifteen minutes. Then put in
+boiling water till soft, testing them by pulling off leaves.
+
+
+=New England Corn Pudding.=
+
+Take 2 dozen ears of green corn well-filled, but young; grate or pound
+the corn, and add 1 pounded soda cracker and a little salt. Bake two
+hours in a moderate oven, and a rich crust will form. Serve with butter.
+
+
+=Celery Root.=
+
+Pare and boil till tender in salted water. Thicken the liquor with flour
+and cream, or milk, and pour over toast. Stewed celery and mushrooms
+are served in the same manner.
+
+
+=Stuffed Tomatoes--No. 1.=
+
+Cut off a small piece of the top; squeeze out the seeds and water.
+Remove the meat of the tomato with a spoon, without breaking or injuring
+the shape. Fry an onion cut fine, then put in your stuffing (sausage
+meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a
+little green pepper, cut fine. To this add all the meat of the tomato
+you removed with the spoon. When well mixed and cooked fill each with
+the dressing, on top sprinkling toasted bread crumbs and a piece of
+butter. Bake in tins.
+
+If you use sausage meat as stuffing add a little bread soaked in water
+and squeezed hard, so that it will readily mix with the meat.
+
+
+=Stuffed Tomatoes--No. 2.=
+
+Take nice, smooth tomatoes and remove part of the insides. Chop 1 small
+onion, 2 green peppers and some of the tomato that was removed. Add
+cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a
+small piece of butter to each one, and bake from ten to fifteen minutes.
+
+
+=Squash and Corn (Spanish style).=
+
+3 small summer squashes, 3 ears of corn. Chop squash and cut corn from
+cobs. Put in a saucepan a spoonful of lard or butter, and when very hot
+an onion; fry a little and add the corn and squash, 1 tomato, 1 green
+pepper cut small and salt to taste. Cover closely, and stir frequently
+to prevent burning.
+
+
+=Stuffed Peppers--No. 1.=
+
+Cut off the tops and remove the seeds. Cut in small pieces 8 or 10
+tomatoes and cook with a little butter and onion until tender. Add some
+rice boiled in water or stock (or bread crumbs), and a little salt, then
+mix with the tomatoes. Add a little chopped celery, fill the peppers,
+and put a little butter over the top of each. Cook in the oven twenty
+minutes and serve at once. If the peppers are boiled a few minutes
+first, they will retain their bright green color.
+
+
+=Stuffed Peppers--No. 2.=
+
+Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of
+butter, pinch of salt, a dash of pepper, seeds of the pepper and a
+tablespoonful of the chopped rind. Place in baking plate with very
+little water, and bake fifteen minutes in a quick oven. This mixture
+will fill six peppers.
+
+[Illustration]
+
+
+
+
+BREAD.
+
+
+=Brown Bread--No. 1.=
+
+2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2
+teaspoonfuls saleratus and sour milk enough to make it the consistency
+of Indian cake. Put some of the saleratus in the molasses and stir till
+it foams. Put the remainder in the sour milk. Boil three hours. Remove
+from the pan, place on a tin and bake fifteen minutes, to dry off the
+steam.
+
+
+=Brown Bread--No. 2.=
+
+3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful
+soda, and salt to taste. Sufficient milk to make a thin batter. Boil
+three hours.
+
+
+=Brown Bread--No. 3.=
+
+2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2
+cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
+
+
+=Muffins--No. 1.=
+
+2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups
+milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking
+powder and salt sifted with flour). Bake in a quick oven.
+
+
+=Muffins--No. 2.=
+
+1-1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2
+teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon
+sugar, 1 egg. Add butter the last thing.
+
+
+=Raised Muffins.=
+
+1 pint milk, scalded, and a small piece of butter. When cool, add a
+little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and
+sufficient flour to make a stiff batter. When raised bake in muffin
+rings.
+
+
+=English Muffins.=
+
+4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled
+milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll
+out three-fourths of an inch thick; cut with biscuit-cutter, and allow
+time to rise again; then cook on a griddle on top of stove, turning as
+hot cakes. It improves them to flour the board with corn meal.
+
+
+=Corn Bread--No. 1.=
+
+2-1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2
+tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping
+tablespoons sugar, a little salt.
+
+
+=Corn Bread--No. 2.=
+
+1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small
+spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a
+thin batter. Add melted butter at the last.
+
+
+=Corn Meal Muffins.=
+
+1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt,
+and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool
+add the butter melted, salt, sugar and yolks of eggs; lastly, the
+whites, well beaten. Bake in a well-heated oven.
+
+
+=Rice Corn Bread.=
+
+1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten,
+1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder,
+sufficient milk to make a thin batter.
+
+
+=Rice Bread.=
+
+1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1-1/2
+butter and 1-1/2 teaspoons baking powder. Bake in shallow pans from
+twenty minutes to half-hour.
+
+
+=Breakfast Gems.=
+
+1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder.
+Beat the white of the egg to a stiff froth and stir in last. Bake in
+long gem pans, having them very hot before putting mixture in.
+
+
+=Coffee Cake.=
+
+2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge
+and rise till morning, then add 2 eggs, 1 cup sugar, a little melted
+butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and
+cinnamon on top, and bake.
+
+
+=Parker House Rolls.=
+
+2 quarts of flour, make a hole in the center, and put in a small
+teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1
+pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night.
+In the morning knead fifteen minutes, let rise again, roll thin, cut
+round, put a little butter on one-half, double over and bake.
+
+
+=French Rolls.=
+
+1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup
+sugar, 2 quarts flour, small piece of butter, worked into the flour.
+Pour the milk into center of flour, and let stand over night; then
+knead, letting it rise very light; then knead again, and mould, letting
+it rise again, and bake.
+
+
+=Graham Rolls.=
+
+2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of
+cream of tartar. Mix all together, and to it add cold water; make thin
+and bake in a gem baker, which has been already heated and greased. Bake
+in a hot oven.
+
+
+=Buns.=
+
+4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole
+in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast,
+melted butter, the size of an egg. Raise until morning. When mixed over
+add a handful of currants, and set to rise until 10:30. Roll soft, cut
+with biscuit-cutter, and raise again till 11:45. After baking ten
+minutes, rub the top with sugar and water.
+
+
+=Waffles.=
+
+2 cups sifted flour, 1-1/2 cups milk, 2 eggs, 2 tablespoons melted
+butter, 1 teaspoon baking powder.
+
+
+=Apple Biscuit.=
+
+2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1
+of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to
+make a stiff batter, and pour into a shallow pan. Pare and slice apples,
+covering the top of the batter with them. When almost done, sprinkle
+sugar over them.
+
+
+=Hominy Cake.=
+
+1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of
+butter. Bake in pans, like corn cake.
+
+
+=Huckleberry Cake.=
+
+4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast
+powder, 2 scant cups of milk. Stir in as many berries as the batter will
+hold together, and bake in a pan. Canned berries are very good in this
+way. Serve hot for lunch. To be eaten with butter.
+
+[Illustration]
+
+
+
+
+CAKE.
+
+
+=Almond Drop Cakes.=
+
+1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites
+left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose
+water. Put rose water and sugar on top of each cake, after they are
+dropped with a dessertspoon on the pans.
+
+
+=Angel Cake.=
+
+Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon
+cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a
+froth; sift the sugar five times; sift the flour 4 times; add cream
+tartar and sift again. Beat eggs and sugar together; add flavoring; then
+flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4
+hour in moderate oven.
+
+
+=Cream Cakes--No. 1.=
+
+Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2
+cups of flour. Remove from fire, let it stand five minutes, and then
+stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop
+in pans half the size you want them, and bake fifteen or twenty minutes.
+
+
+=Cream Cakes--No. 2.=
+
+1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water
+and butter are boiling. Let this cool, then add 6 eggs, one at a time,
+and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda
+dissolved in it.
+
+
+=Cream Cakes--No. 3.=
+
+Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk,
+3 of flour, an even teaspoon baking powder. Bake in three layers. For
+the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons
+corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1
+egg, stirring briskly a few moments. When cool, spread on the cake.
+Flavor with vanilla or lemon.
+
+
+=Cream Puffs.=
+
+1 cup hot water, 1/2 cup butter. Boil water and butter together, and
+stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.
+Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven
+twenty-five minutes. This makes fifteen puffs. When cool fill with
+whipped cream.
+
+
+=Ice Cream Cake.=
+
+1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even
+cups of sifted flour, in which has been sifted 2 teaspoons of baking
+powder; flavoring and the whites of 5 eggs beaten stiff, added last.
+Cream the butter and sugar, add milk, then flour, with baking powder,
+flavoring and whites of eggs, the cake well-beaten as each ingredient is
+added. Bake in jelly-cake tins, two white layers, reserving enough to
+make one layer colored with a little of Price's coloring, which will
+make one pink layer. Put this between the two white layers, with a thin
+frosting spread between, then frost the whole cake. By dividing the cake
+before baking into three parts, keeping one white, adding the pink
+coloring to another, and a heaping tablespoon of grated chocolate to the
+third, you can have the three layers different, nice ice cream bricks.
+
+
+=Chocolate Cake--No. 1.=
+
+1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons
+baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add
+to the cake before the flour; flavor with vanilla, and bake in layers.
+
+FILLING.--1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup
+grated cocoanut. Cover the top of cake with grated cocoanut.
+
+
+=Chocolate Cake--No. 2.=
+
+1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound
+of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the
+chocolate fine and add 5 tablespoons of sugar to it (this in addition to
+1-1/2 cups). Beat the butter to a cream. Gradually add sugar, beating
+all the while. Add 3 tablespoons of boiling water to the chocolate and
+sugar. Stir over the fire until smooth and glossy, then stir into the
+beaten sugar and butter. Add to this mixture the eggs well beaten, then
+the milk and flour in which the baking powder has been thoroughly mixed.
+Bake twenty minutes in a moderate oven. This makes two loaves.
+
+
+=Chocolate Cake--No. 3.=
+
+1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1
+teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour.
+
+FROSTING.--Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1
+cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This
+recipe makes two loaves.
+
+
+=Chocolate Loaf Cake.=
+
+1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in
+the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of
+chocolate to a smooth cream and add to cake. Bake in a moderate oven.
+
+
+=Chocolate Caramel Cake.=
+
+2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons
+butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake
+in layers.
+
+WHITE FILLING.--1-1/2 cups granulated sugar, 1/2 cup milk. Boil eight
+minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water
+and then boil five minutes longer. When cool beat to a cream.
+
+CHOCOLATE CARAMEL FILLING.--The same as above, only 1/4 stick of Baker's
+unsweetened chocolate. 1 teaspoon vanilla.
+
+
+=Lemon or Orange Jelly Cake.=
+
+1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour,
+and 1 heaping teaspoon baking powder. Bake in four layers.
+
+
+=Jelly--for Cake.=
+
+1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or
+orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle
+of boiling water and let it thicken. When cool spread between the cakes.
+This is very nice for any layer cake.
+
+
+=Apple Cake in Layers.=
+
+1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs
+(whites and yolks beaten separately), 2 teaspoons yeast powder.
+
+FILLING.--2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till
+it thickens, and cool before using. Spread between layers.
+
+
+=Sunshine Cake--No. 1.=
+
+Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon
+cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift
+sugar and cream tartar together several times, then mix with well-beaten
+whites, add beaten yolks, sift flour and salt several times, mix
+altogether, put in orange and bake from forty to fifty minutes in a pan
+with pipe in center. Do not look at it for at least twenty minutes. Do
+not butter pan, nor remove from it till cold.
+
+
+=Sunshine Cake--No. 2.=
+
+Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream
+of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.
+
+
+=A Delicious White Cake.=
+
+1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder,
+whites of 20 eggs, and flavoring.
+
+
+=White Cake.=
+
+1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast
+powder, whites of 2 eggs, almond flavoring.
+
+
+=Snow Cake--No. 1.=
+
+Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1
+teaspoon cream tartar.
+
+
+=Snow Cake--No. 2.=
+
+1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups
+flour, vanilla flavoring. After being well mixed, stir in the whites of
+4 eggs, and beat vigorously.
+
+
+=Rose Cake.=
+
+1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5
+eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the
+oven.
+
+
+=Feather Cake.=
+
+1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2
+teaspoons baking powder.
+
+
+=Delicious Cake.=
+
+2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup
+of milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2
+tablespoons brandy.
+
+
+=Gold Cake.=
+
+Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup
+milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.
+
+
+=Silver Cake.=
+
+Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1
+of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat
+butter and sugar to a cream; beat whites to a stiff froth and add. Sift
+cream tartar with flour and dissolve soda in milk. Stir in a little
+flour before adding milk.
+
+
+=Marble Cake.=
+
+Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and
+1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with
+lemon.
+
+DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter,
+1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each
+allspice, cinnamon and cloves. Mix lightly together, or bake in layers,
+as you please.
+
+
+=Cold Water Cake.=
+
+2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2
+teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To
+be eaten with butter, hot.
+
+
+=White Mountain Cake.=
+
+1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add
+currants.
+
+
+=Federal Cake.=
+
+1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2
+wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.
+
+
+=Lincoln Cake.=
+
+2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon
+cream of tartar, 1/2 of soda. Flavor to taste.
+
+
+=Harrison Cake.=
+
+1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1
+nutmeg, 1 teaspoon soda. Fruit to suit.
+
+
+=Victoria Cake.=
+
+1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1
+teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1
+wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2
+pound citron.
+
+
+=Pound Cake.=
+
+1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.
+
+
+=Sponge Pound Cake.=
+
+1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2
+for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring.
+
+
+=Aunt Sharlie's Sponge Cake.=
+
+1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated
+peel of lemon, 1/2 pound dried flour sifted in at the last.
+
+
+=Sponge Cake to Roll.=
+
+4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2
+teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and
+cream tartar together; then add eggs, and stir together ten minutes; add
+water, soda and flavoring, and bake in biscuit-pan. To make jelly roll,
+lay on bread-board, spread with jelly and roll.
+
+
+=Sponge Cake--No. 1.=
+
+2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder,
+salt and flavoring.
+
+
+=Sponge Cake--No. 2.=
+
+1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5
+tablespoons water. Rub sugar and yolks together until very light and
+creamy. Add water and 1/2 of the flour. After sifting baking powder and
+flour twice, add remaining flour with beaten whites, and a pinch of
+salt. Stir gently.
+
+
+=1, 2, 3, 4 Cake.=
+
+1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping
+teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the
+butter and sugar until very light and creamy; then add 2 eggs and beat
+well; add 2 more and beat again; then sift in flour after having sifted
+it with the baking powder. Stir in milk with the flour, and add
+flavoring.
+
+
+=Molasses Plum Cake.=
+
+Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4
+cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of
+cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.
+
+
+=Dark Cake.=
+
+1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1
+teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep
+a long time.
+
+
+=Plain Spice Cake.=
+
+1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups
+flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1
+of allspice, and 1 cup of currants or raisins can be added, if desired.
+
+=Fruit Cake--No. 1.=
+
+1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1
+of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon
+cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of
+lemon, wine-glass of brandy and 1 of sherry.
+
+
+=Fruit Cake--No. 2.=
+
+1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2
+of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2
+teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices
+as desired.
+
+
+=Snow Tea Cakes.=
+
+3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
+yeast powder. Bake in muffin-rings.
+
+
+=Coffee Cake.=
+
+2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of
+syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2
+of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces
+candied lemon or citron, 1 teaspoon soda. Steam two hours and bake
+one-half hour.
+
+
+=Hermits.=
+
+2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda
+(dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1
+cup chopped raisins and currants, mixed, and as much cut citron as
+desired. Mix with sufficient flour to roll. Roll very thin, cut as
+cookies, and bake in a moderate oven. Excellent, and will keep a long
+time.
+
+
+=Fruit Cookies.=
+
+1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped
+raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour
+enough to roll out.
+
+
+=Boston Cookies.=
+
+1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups
+flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough
+to roll thin.
+
+
+=Scotch Cookies.=
+
+Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls
+of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2
+cups of flour, and add as much more flour as necessary to make stiff
+enough to roll. Roll thin, cut out and bake quickly.
+
+
+=Molasses Cookies.=
+
+In 1 pint of New Orleans molasses melt a full cup of butter with a cup
+of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus,
+dissolved in a little hot water, and flour enough to roll out. Take
+small pieces at a time to roll out.
+
+
+=Rich Cookies.=
+
+Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put
+a little of the flour in a deep dish, then add some egg, some butter and
+some sugar; then more flour, more egg and more sugar and butter until
+the entire amount of ingredients have been used. Roll thin, flour pans
+well and put in the cookies, which have been cut into forms and
+feathered with whites of egg, sugar and grated almonds. Not too quick an
+oven.
+
+
+=Hearts and Rounds.=
+
+1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even
+teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.
+
+
+=Crullers.=
+
+4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small
+teaspoon soda in milk.
+
+
+=Doughnuts.=
+
+4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons
+yeast powder, a little salt. Season to taste, cinnamon and mace.
+
+
+=Gingerbread.=
+
+1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon
+soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.
+
+
+=Sugar Gingerbread.=
+
+1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1
+tablespoon ginger. Flour enough to roll very thin.
+
+
+=Molasses Gingerbread.=
+
+1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4
+cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons
+ginger. Flour to stir, but not thick.
+
+
+=Soft Gingerbread--No. 1.=
+
+3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2
+teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of
+milk, and 2 eggs, well beaten.
+
+
+=Soft Gingerbread--No. 2.=
+
+1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1
+teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
+
+
+=Bread Cake.=
+
+3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit
+and citron, 1 teaspoon soda. Raising or not, as you wish.
+
+
+=Pork Cake.=
+
+1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the
+pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cups
+raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a
+batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in
+buttered tins.
+
+
+=Lemon Honey for Cake.=
+
+Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2
+well-beaten eggs, small piece of butter. Let boil till it thickens.
+
+
+=Quick Icing.=
+
+White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar
+and flavoring, and stir very thoroughly.
+
+[Illustration]
+
+
+
+
+PIES.
+
+
+=Puff Paste.=
+
+Equal quantities of butter and flour by weight, the butter to be washed.
+The yolk of 1 egg. Divide butter in three or four parts and chill; chop
+one portion into the flour, mix with ice water, and roll in the
+remainder. Roll and fold several times. If it grows sticky, chill till
+it hardens.
+
+
+=Mock Mince Pie--No. 1.=
+
+2 pounds powdered crackers, 1 cup molasses, 1 of cider, 1 of chopped
+raisins, 2 eggs, 1 teaspoon salt, 1 of clove, 2 of cinnamon, 1 of mace,
+1 of nutmeg. This quantity makes two pies. Bake forty minutes.
+
+
+=Mock Mince Pie--No. 2.=
+
+1 cup bread or cracker crumbs, 1 of raisins, 1 of vinegar, 1 of sugar, 1
+of molasses, 1 of water, 1/2 of butter, 1 of currants. Spice to taste.
+
+
+=Mince Meat.=
+
+2 pounds lean beef, 1 of suet, 5 of apples, 2 of stoned raisins, 1 of
+currants, 3/4 of citron cut fine, 2-1/2 of brown sugar, 3 tablespoons
+cinnamon, 1 of mace, 1 of cloves, 1 of allspice, 1 of salt, 2 of nutmeg,
+1 pint of sherry, 1 of brandy, 1 of cider, 1 bowl of currant jelly.
+
+
+=Lemon Tarts.=
+
+1 egg beaten stiff, add 1 cup sugar, and juice and rind of 1 lemon. Line
+your patty pans with pastry, then put in the lemon mixture and bake.
+This will make about six tarts. This same idea may be used, and in place
+of lemon put any kind of jam (about a tablespoonful), and when cold add
+whipped cream to the top.
+
+
+=Rich Lemon Pie.=
+
+The pie crust should be made and baked first. The filling consists of
+juice and rind of 2 lemons, 6 eggs, 1/2 pound of sugar, 1/4 pound
+butter, small glass of brandy, nutmeg. Cream, butter and sugar together;
+add brandy, nutmeg, lemon, and then eggs. Take the whites of 2 more
+eggs, beat very light and put on top. This will make one large pie.
+
+
+=A Plain Orange or Lemon Pie.=
+
+The grated rind and juice of 1 lemon or orange, 6 tablespoons sugar, 1
+of flour, 1 cup milk, yolks of 4 eggs. Beat the whites to a stiff froth,
+and mix into them 3 tablespoons sugar, which you put on pie after
+baking, and return to oven for a delicate browning.
+
+[Illustration]
+
+
+
+
+CREAMS.
+
+
+=Pineapple Cream.=
+
+1 small can grated pineapple, 1 cup water, 1 of sugar. Let it come to a
+boil. 1 package gelatine soaked in 1 cup cold water fifteen minutes,
+then pour 2 cups boiling water on it. Put this with the pineapple and
+boil with the juice of 2 lemons. Have ready the whites of 2 eggs beaten
+stiff, and pour gradually in the boiling mixture. Serve with whipped
+cream when cool. This should be made the day before using.
+
+
+=Duchess Cream.=
+
+1/2 pint tapioca soaked over night in 1/2 pint of cold water; in the
+morning drain, and cover with boiling water and cook till clear,
+stirring constantly. Remove from fire, add juice of 1 lemon, 1 cup
+grated pineapple, 1 cup sugar and the beaten whites of 2 eggs. Serve
+cold with cream.
+
+
+=Russian Cream.=
+
+1/2 box gelatine to 1 quart milk and 3 eggs. The milk, yolks of eggs and
+gelatine are put together hot on stove, and just as it is taken off, the
+whites are stirred in. Add flavoring and mold it.
+
+
+=Spanish Cream.=
+
+3/4 box of gelatine soaked soft in 1-1/2 pints milk; bring to a boil.
+Stir in the beaten yolks of 3 eggs, 3 tablespoons sugar, then bring to a
+boil again. Beat the whites to a stiff froth and stir in after removing
+from the fire. Flavor with vanilla. Pour in a mold to cool, and serve
+with cream.
+
+
+=Lemon Cream.=
+
+1 large lemon, 4 eggs, 4 tablespoons sugar, 3 of water. Beat yolks and
+sugar, add juice and rind of lemon, and water. Let simmer till it
+thickens. Beat whites of eggs stiff with 2 tablespoons of sugar, and
+stir into the custard while warm.
+
+
+=Banana Cream.=
+
+Peel and wash bananas. Use equal parts of bananas and sweet cream. To 1
+quart of the mixture allow 1/4 pound of sugar. Beat all together till
+the cream is light. Some consider it an improvement to add a few drops
+of vanilla, or the juice of canned pineapple.
+
+
+=Coffee Bavarian Cream.=
+
+1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup
+milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.
+Soak the gelatine until perfectly soft, have the coffee boiling hot, and
+turn over the gelatine and sugar. Strain and set away until partly
+stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;
+add to the gelatine, mixing thoroughly. Mold and serve with whipped
+cream.
+
+
+=Bavarian Cream with Peaches.=
+
+Cut 18 fine peaches, or a sufficient number of canned ones, into small
+pieces, and boil with 1/2 pound of sugar. When reduced to a marmalade
+press through a coarse sieve, then add 1/2 package dissolved gelatine,
+and a tumbler of cream. Stir this well to make it smooth, and when about
+set, add 1 pint of whipped cream, and pour into a mold. It makes a still
+prettier dish to serve half or quarter of peaches, half frozen, around
+the cream.
+
+
+=Charlotte Russe.=
+
+1 pint cream, whipped light, 1/2 ounce gelatine dissolved in 1 gill of
+hot milk, whites of 2 eggs beaten to a stiff froth, 1 small teacup of
+powdered sugar. Flavor with vanilla or little almond. Mix together the
+cream, eggs, sugar and flavoring, and beat in the gelatine and milk when
+quite cold. Line a mold with slices of sponge cake or lady fingers, and
+fill with the mixture. Set upon the ice to cool.
+
+
+=Champagne Jelly.=
+
+1 box gelatine, 1 pint boiling water, 1/2 pint cold water, 1/2 pint
+sherry, 1 lemon, 1 lime, 3/4 pound sugar, 1 teaspoon essence cinnamon.
+Soak gelatine in cold water, add hot water, sugar, wine, lemon and lime,
+and boil five minutes. Add 1 pint champagne and strain twice.
+
+
+=Coffee Jelly.=
+
+1/2 box gelatine soaked in cold coffee. When well dissolved, pour in a
+pint of boiling coffee, sweeten to taste, and set aside to cool. When
+quite cold and almost jellied, beat up till it becomes a light foam.
+Pour into mold and place on ice. Serve with whipped cream.
+
+
+[Illustration]
+
+
+
+
+PUDDINGS.
+
+
+=Burlington Pudding.=
+
+Mix 1/2 cup of flour with a little cold milk and stir into 1 pint of
+boiling milk. Remove from the fire, and add 1/2 cup sugar and 2 large
+tablespoons of butter; also 6 eggs, the whites and yolks beaten
+separately. Flavor with vanilla or lemon, and bake one-half hour in pan
+of hot water. Serve with wine sauce.
+
+
+=Fig Pudding.=
+
+2 cups bread crumbs, 1 of currants, 1 of chopped raisins, 1 of figs, 1
+of suet, 3 eggs, well-beaten, 2 cups milk, 1 of brown sugar. Steam four
+hours.
+
+
+=Pancake with Fruit.=
+
+Take 4 eggs, a cup of cream or rich milk, and flour enough to make a
+thin batter. Add a little fine sugar and nutmeg. Butter the griddle and
+turn the batter on. Let it spread as large as a common dinner plate.
+When done on one side, turn it, as a pancake. Have some nice preserves,
+and spread over quickly. Roll the cake up, place on a flat dish, sift on
+a little powdered sugar and cinnamon, a little butter, if you wish, and
+serve hot. Be careful and not make the batter too thin.
+
+
+=Strawberry Custard.=
+
+1 cup sugar, 1 quart milk, yolks of 5 eggs, white of 1, and vanilla. Let
+the milk boil, then add eggs and sugar, and let cool. Crush and strain 1
+pint strawberries, 2 tablespoons sugar and whites of 4 eggs, beaten
+stiff. Place the custard in glasses, about half full, then fill glasses
+with strawberry juice and the whites of eggs, beaten together.
+
+
+=Orange Float.=
+
+1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar.
+When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes,
+stirring constantly. When cold, pour this over four or five oranges,
+which have been sliced. Beat the whites of 3 eggs to a stiff froth,
+sweeten and flavor, and place large spoonfuls over the top of the float.
+
+
+=Kiss Pudding.=
+
+1 quart milk, 3 tablespoons corn starch, yolks of 4 eggs, 1/2 cup sugar,
+a little salt. Put part of milk, salt and sugar on to boil. Dissolve
+corn starch in remainder of milk, stir into milk, and while boiling, add
+the yolks. Flavor with vanilla.
+
+FROSTING.--Whites of 4 eggs, 1/2 cup sugar, flavor with lemon, spread on
+pudding, and put in oven to brown. Save a little frosting to moisten
+top; then put grated cocoanut to give appearance of snow.
+
+
+=Batter Pudding.=
+
+1 pint of milk, scalded, stir in 1 tablespoon corn starch and 2 of
+flour, mixed with a little cold milk, beat 4 eggs (yolks and whites
+separately), and, when the batter is cold, stir in first yolks, then
+whites, and bake three quarters of an hour.
+
+SAUCE.--1 cup sugar, 1/2 of butter, beaten to a cream, put over
+tea-kettle, and stir in 1/2 pint whipped cream, and flavor with brandy.
+
+
+=Suet Pudding--No. 1.=
+
+1 cup chopped suet, 1 of raisins, 1 of molasses, 1 of milk, 1/2 teaspoon
+soda, and 1 of salt. Stir quite thick with flour, and boil in a bag
+three hours. Serve with wine sauce.
+
+
+=Suet Pudding--No. 2.=
+
+1 pint powdered bread crumbs, 2 pints boiling milk, poured on to the
+bread, 3 eggs, 1 cup suet, fruit to taste, 1 wine-glass of sherry or
+brandy, and spice to taste. To be eaten with sauce.
+
+
+=Suet Pudding--No. 3.=
+
+2 cups chopped bread, 1/2 cup chopped suet, 1/2 cup molasses, 1 egg, 1
+cup chopped raisins, 1 of milk, with 1/2 teaspoon soda dissolved in it,
+1/2 teaspoon cloves, 1 teaspoon cinnamon, a little salt and mace. Boil
+two hours in a pudding-boiler. To be eaten with hot or hard sauce.
+
+
+=Poor Man's Pudding.=
+
+1 cup suet, 1 of milk, 1 of molasses, 2 of raisins, 4 of flour, 1
+teaspoon saleratus. Steam four hours. Serve with rich sauce.
+
+
+=Poor Man's Rice Pudding.=
+
+1 quart of milk, 1 tablespoon rice, 1 of sugar, 1/2 saltspoon of salt.
+Bake slowly, stirring once or twice.
+
+
+=Indian Pudding.=
+
+1 pint milk, boiled, and stir in while boiling 2 tablespoons meal, with
+a little salt and a piece of butter. Butter dish and bake. Before
+baking, add 1 cup cold milk.
+
+
+=Cracker Pudding.=
+
+3 Boston crackers, rolled fine, 3 eggs, 3 tablespoons sugar. Salt and
+spice to taste. Pour 1 quart of boiling milk on to the crackers. Add the
+sugar, eggs and spice. Pour into a buttered dish. Bake one-half hour,
+and serve with either hard or liquid sauce.
+
+
+=Lemon Bread Pudding.=
+
+1 quart milk, 2 coffee cups bread crumbs, 1 of white sugar, 1/2 cup
+butter, 4 eggs, the juice and 1/2 the grated rind of 1 lemon. Soak the
+bread in the milk, then add the beaten yolks with the butter and sugar,
+rubbed to a cream; also the lemon. Bake in a buttered dish until firm
+and slightly browned. Beat the whites to a stiff froth, with 3
+tablespoons of powdered sugar, and flavor with lemon. Spread over the
+pudding when baked, and brown slightly; then sift sugar over it. Eat
+cold. Orange pudding may be made in the same way.
+
+
+=Delmonico Pudding.=
+
+1 quart milk, piece of butter size of a walnut, 3 tablespoons corn
+starch dissolved in a little milk, yolks of 4 eggs, 6 tablespoons white
+sugar. Boil all together. When done, place in a dish, and set in the
+oven while beating the whites of eggs, to which add 3 tablespoons
+powdered sugar. Flavor with vanilla. Spread the beaten whites of eggs
+over the pudding, and return to oven, to slightly brown.
+
+
+=English Plum Pudding--No. 1.=
+
+1/2 pound of seeded raisins, same of currants, well washed and dried,
+grated rind and juice of 2 oranges, 1/2 a nutmeg grated, 1 tablespoon
+each of cinnamon, cloves and allspice, 1/2 a teaspoon of salt, 1/2 a
+pound of sugar, 1/4 pound of citron, 1/2 pound of suet, 1/2 pound of
+bread crumbs, 1/2 pound of flour, 1 teaspoon of baking powder and 6
+well-beaten eggs. Chop the suet very fine, after removing the skin, and
+put it, together with the flour and bread crumbs, into a large bowl;
+then add the spices, oranges and sugar. Mix thoroughly. Beat the eggs
+until very light, and add to the contents in the bowl and mix well
+together. Stir in 1 pint of old English ale. Flour the raisins and
+currants and add to the compound. Butter a tin pudding-mold, put in the
+pudding, taking care to well secure the cover. Have ready a kettle of
+boiling water. Place the mold in it, and keep boiling constantly five
+hours.
+
+SAUCE FOR THE PUDDING.--Beat the yolks of 2 eggs, with 1 cup of sugar
+and 1/2 cup butter. Have ready 1 pint of boiling cream, a dessert-spoon
+of corn starch, blended with a little cold milk. Add gradually to the
+beaten batter and eggs. Put all on the fire, and stir constantly until
+it boils. Add a wine-glass of sherry and 1 of brandy. Serve hot with
+the pudding. A hard sauce used in connection with the hot one is a great
+improvement.
+
+
+=English Plum Pudding--No. 2.=
+
+1 small loaf of bread, crumbed, 1/2 pound of raisins, the same of
+currants, 1/2 pound of citron, 1 of beef suet, chopped fine, a little
+salt, 3/4 pound sugar and a little nutmeg. Mix and let stand over night.
+Beat 12 eggs, very light, and stir them in the mixture. Take enough milk
+to slightly moisten the whole. Add a little salt and nutmeg and 3/4
+glass of brandy. Boil five hours. Set on fire with brandy to serve, and
+have a rich sauce.
+
+
+=Plain Plum Pudding.=
+
+6 butter crackers, rolled, 6 eggs, 3 pints of milk, 1 cup sugar, 1/4 cup
+butter, 1 teaspoon mixed spice, 1 pound raisins. Bake in a deep
+pudding-dish, in a moderate oven, three or four hours, stirring several
+times the first hour, to keep the raisins from settling. Serve with hard
+sauce.
+
+
+=Snow Pudding.=
+
+1 box gelatine, soaked in 1/2 tea-cup of cold water, then add 1 quart
+boiling water. Stir till it is all dissolved. Add 4 cups white sugar and
+the juice of 4 lemons. Strain and set away till cold; then add the
+beaten whites, beating the whole thing half an hour, or until it is very
+white. Place on ice. Use the 4 yolks and 1 pint milk, and make a custard
+to eat with it.
+
+
+=Tapioca Cream.=
+
+Soak 4 tablespoons of tapioca over night in water enough to cover it,
+scald 1 quart milk, beat the yolks of 3 eggs, add 1 cup sugar, and stir
+this in with the tapioca, and the whole mixture thus formed into the
+milk. Let it cook about twenty minutes. Remove from fire, and stir in
+the whites of the eggs, having beaten them to a stiff froth. Add
+flavoring, and serve cold. This pudding should be cooked in a vessel set
+in hot water.
+
+
+=Baked Apple Dumpling.=
+
+1/2 pound flour, 1/4 pound lard, 1 teaspoon salt, 1 of yeast powder,
+enough cold water to make a stiff dough. Roll-out pastry. Cut with
+biscuit-cutter twice as many pieces as you have apples. Peel and core
+the apples. Put one round of pastry on one end of the apple. Fill the
+core-hole with sugar, cinnamon and a piece of butter. Put another round
+of pastry on so that the edges meet. Bake slowly three-quarters of an
+hour. This will make nine or ten dumplings.
+
+
+=Apple Pudding.=
+
+Boil 6 tart apples, after paring them as for sauce, remove from fire,
+sweeten a little. Add a lump of butter, 1 cup cracker crumbs, stirred in
+1 cup milk, yolks of 4 eggs, keeping whites for frosting, with 1/2 cup
+sugar. Serve with hard sauce.
+
+
+=Apple Souffle.=
+
+1 pint steamed apples, 1 tablespoon melted butter, half a cup of sugar,
+whites of 6 eggs, yolks of 3, and a slight grating of nutmeg. Stir into
+the hot apple the butter, sugar and nutmeg and yolks of eggs,
+well-heated. When this is cold, add the well-beaten whites to the
+mixture. Butter a 3-pint dish and turn the souffle into it. Bake thirty
+minutes in a hot oven. Serve immediately, with any kind of sauce.
+
+
+=Apple Pan-dowdy.=
+
+Pare, core and slice 5 apples, and put in a pudding-dish, with a little
+water, and 1 cup sugar. Cover with pastry, and bake slowly, breaking the
+cover into the apples at last.
+
+
+=Apple Sago Pudding.=
+
+Pare and core the apples, put sugar and cinnamon in the holes. Take as
+many tablespoons of sago as you have apples. Mix it with a little cold
+water and turn in as much boiling water as will fill the dish. Stir till
+it thickens, then cover up for two hours, and let it thoroughly swell,
+then pour it over the apples, and bake about three hours. Sugar and
+cream for sauce.
+
+
+=Sponge Pudding.=
+
+Scald 1 pint of milk, boiling hot, add 1/2 cup butter; when melted, add
+a smooth thickening made of 1 cup of flour, mixed with cold milk. Stir
+until thick and smooth, being careful not to let it become lumpy. Remove
+from fire, and when cold, add the yolks of 8 eggs, beaten very lightly;
+lastly, the whites of the eggs, beaten to a stiff foam. Bake in a dish
+standing in hot water.
+
+SAUCE.--The yolks of 2 eggs, beaten in 1 cup of pulverized sugar to a
+cream. Add the whites, and turn over the whole 4 tablespoons of boiling
+cream or milk, and flour. Add wine, if you wish.
+
+
+=Boston Thanksgiving Pudding.=
+
+2 quarts of milk, 5 soda crackers, rolled fine, 5 eggs, 1 small cup of
+butter, 1 pint of stoned raisins, 2 nutmegs, 1 large spoonful each of
+ground cloves and cinnamon. Sweeten to taste. Bake slowly six hours the
+day before using. Do not put the raisins in until it commences to
+thicken, and stir occasionally the first two hours after the raisins are
+in. Before serving the next day, set the tin in boiling hot water long
+enough before dinner to have it hot. Cold sauce.
+
+
+=Blackberry Pudding.=
+
+Take baker's bread and cut away the crusts, butter, and slice rather
+thick, lay 1 layer of bread and then cover with blackberries and some of
+the juice (which has been stewed with a little sugar), then more bread
+and more berries. Over the top throw a glass of wine. Serve with hard
+sauce.
+
+
+=Rennet Pudding.=
+
+Buy a rennet from the butcher (it is the stomach of a very young calf).
+Wash it thoroughly, and cut it in small pieces. Put it in a quart jar,
+and fill with sherry wine. When wanted to use, heat a quart of milk to
+blood-heat, and put it in the dish in which it is to remain. Stir in 1
+tablespoon of the wine water, grate a little nutmeg over the top, and
+put in a cold place. Very good for invalids, and makes a nice dessert,
+with fresh berries.
+
+
+=Chocolate Pudding.=
+
+1 pint milk, 3 sticks grated chocolate, boil until thick, then set away
+to cool, 5 eggs, whites and yolks beaten separately, 3 tablespoons
+sugar, beat sugar light with the yolks, and to this add 1 cup cracker
+flour, 1 teaspoon vanilla, and the whites, last. Put all this in the
+chocolate, and let boil one and a half hours in a well-buttered form.
+Serve with whipped cream.
+
+
+=Apricot or Peach Pudding.=
+
+Butter a pan thoroughly and dust well with cracker flour, and put a row
+of apricots or peaches on the bottom of the pan. Take 4 eggs, beaten
+together with a cup of powdered sugar. Beat in a pan of boiling water
+twenty minutes. Then add 1 cup of flour, 1 lime or some lemon juice, and
+1 teaspoon vanilla and a pinch of salt. Put this mixture over the
+apricots or peaches, and bake three quarters of an hour.
+
+[Illustration]
+
+
+
+
+ICE CREAM.
+
+
+=Ice Cream.=
+
+2 quarts cream, 1 pound sugar; flavor with vanilla. Let stand in freezer
+five minutes to become thoroughly cold. To make it extra light, beat the
+whites of 2 eggs to a stiff froth, and add just before the cream is
+frozen. This should freeze in twenty minutes, and will make one gallon
+of cream.
+
+
+=Banana Ice.=
+
+6 bananas, 3 peaches, 3 lemons, 1 quart sugar, 1 quart boiling water.
+Pour hot water over the sugar and lemon juice, and stir until it is
+dissolved. When cool add peaches and bananas sliced thin, and let stand
+two hours; then strain through fine sieve, so nothing is left but
+liquid. Then freeze.
+
+
+=Lalla Rookh.=
+
+Cut in small pieces stale sponge cake or lady fingers, a few macaroons,
+some French cherries and apricots (glace), and mix all together. Make a
+custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful
+for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the
+mixture of cake and fruit in an ice cream mold and strain the custard
+over it, and place it in the freezer, as you would ice cream.
+
+SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream,
+and vanilla to taste.
+
+
+
+
+PRESERVES AND JAMS.
+
+
+=Orange Marmalade--No. 1.=
+
+To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel
+until you can run a wisp through it. Peel the others and divide all into
+sections; remove the seeds and stringy parts, and cut into small pieces.
+Grate the yellow rind of 2 of the lemons and squeeze the juice of all,
+which add to the orange pulp. When the orange peel is tender, remove the
+white part with a sharp knife, and shred the yellow part very fine with
+scissors. Add this to the mixture and weigh, and allow an equal weight
+of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty
+minutes (a steady boil), stirring constantly, as it burns very easily.
+
+
+=Orange Marmalade--No. 2.=
+
+4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges
+and lemons in water over night, previously slicing them in very thin,
+small pieces. Cook till soft. After partially boiled away, put in the
+sugar. This quantity makes twelve or fourteen glasses.
+
+
+=Fig Jam--No. 1.=
+
+2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the
+juice of the oranges and lemons; also the finest of the pulp and the
+rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and
+rind for half an hour, then add 1 pound sugar to each 2 pounds of figs,
+and boil another half hour. Cover when hot.
+
+
+=Fig Jam--No. 2.=
+
+6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger
+root. Boil three hours.
+
+
+=Apricot Jam.=
+
+Pour boiling water on fruit; peel and throw into cold water. Chop the
+blanched nuts of the stones and add to the fruit (2 nuts to each pound).
+Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen
+minutes. Put in bowls or glasses, and seal air tight.
+
+
+=Isabella Grape Jam.=
+
+Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar
+to each pound of fruit. Then boil as for jelly.
+
+
+=Currant Jelly.=
+
+1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes
+to a boil; add sugar, and boil four or five minutes.
+
+
+=Pineapple Preserve.=
+
+Pare and grate pineapples, 3/4 pound sugar to 1 pound fruit. Put fruit
+and sugar on together, and when it comes to a boil let it cook twenty
+minutes.
+
+
+=Preserved Grapes.=
+
+Eight pounds will make one dozen and a half tumblers. To the grapes put
+an equal weight of sugar; then squeeze the pulp from the skin. Cook the
+pulp a few minutes and rub through a wine sieve to separate the seeds.
+Cook skins in the same water until soft (if you have no water left in
+the kettle, add some); skim them out and put in sugar. When it begins to
+cook put in pulp and skins, and cook slowly until they jelly. It should
+form a moderately stiff jelly.
+
+
+=Brandy Peaches.=
+
+If possible procure "Morris White" peaches. Peel very carefully and
+throw into cold water to keep them white. To 6 pounds of fruit allow the
+same weight of sugar; make a syrup of 2 pounds of the sugar and cook
+peaches very slowly until tender. Lay them on a platter to cool. Then
+add the remainder of the sugar and make a rich syrup; remove from fire
+and let it cool a little. Place the peaches in jars. To every 2 cups of
+syrup add 1 of perfectly white brandy, and pour over the peaches.
+
+[Illustration]
+
+
+
+
+PICKLES.
+
+
+=Cucumber Catsup.=
+
+3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
+tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse
+radish, 1 pint vinegar. Bottle for use.
+
+
+=Tomato Catsup--No. 1.=
+
+1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
+ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer
+slowly three or four hours. Let cool, then add 1 pint of vinegar and 1
+bottle brandy. Bottle and seal tight.
+
+
+=Tomato Catsup--No. 2.=
+
+2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
+allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.
+Mix and rub these thoroughly together, and stew them slowly in 1 pint of
+vinegar three hours. Then strain the liquor through a sieve and simmer
+it down to one quart of catsup. Bottle and cork tight.
+
+
+=Cucumber Pickles.=
+
+Soak the cucumbers in strong brine over night; in the morning scald a
+few at a time in a little vinegar, covering tight and stirring often. As
+they are done, put in bottles, with one or two peppers in each one, and
+pour over the following scalding vinegar and seal: To 3 quarts of
+vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick
+cinnamon, half the quantity of whole cloves, and a small piece of alum.
+
+
+=Sweet Pickled Figs.=
+
+To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
+vinegar, a small handful of whole cloves, and boil five minutes. Remove
+and set away to cool. The second day the syrup must be drained off and
+poured over figs boiling hot; let them stand two days more, drain off
+syrup and heat again. Just before it boils put figs in and let all boil
+up together. Put in air-tight jars. Sugar for sweet pickles should
+always be rich brown sugar.
+
+
+=Sweet Pickled Peaches.=
+
+7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
+cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till
+tender; boil down syrup and pour over the peaches.
+
+
+=Sweet Tomato Pickle.=
+
+To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
+sugar. Boil slowly until thick, then add a scant quart of vinegar, 1
+teaspoon each of ground mace, cloves and cinnamon, and boil slowly again
+until thick.
+
+
+=Watermelon Pickle (Sweet).=
+
+Pare the melon, cutting away all of red portion; cut in fancy shapes.
+Salt in weak salt and water over night. In the morning rinse in cold
+water; add lump of alum as big as a small egg to 1 gallon cold water.
+Put the melon in the cold water and after it comes to a boil, boil ten
+minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds
+or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this
+boil, then add fruit, cook until clear and you think it is done; seal up
+in jars and keep at least two weeks before using.
+
+
+=Oil Pickles.=
+
+100 small cucumbers, 3 pints small white onions. Slice all together and
+put layers of cucumbers and onions, with salt between. Let stand two
+hours, and drain off the brine; then add 1/4 cup each of white mustard
+seed, white pepper and celery seed, 2 cups olive oil, and alum size of a
+walnut, dissolved in vinegar. Cool with vinegar and put in jars.
+
+
+=Vermont Pickles (Cucumbers).=
+
+The first day make a brine strong enough to bear an egg, and pour
+boiling hot on the pickles; cover and let them stand twenty-four hours.
+The second day drain from the brine and make alum water boiling hot to
+cover them well, allowing a piece of alum the size of an egg to every
+hundred pickles. Cover tightly again for twenty-four hours. The third
+day drain from the alum water and cover with boiling hot vinegar, in
+which let them stand for one week. Then heat your vinegar boiling hot
+again, and add the following spices, etc., to every hundred: 1
+tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of
+cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1
+cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak
+leaves in the bottom of your firkin, or jar, then a layer of pickles and
+spices, then leaves again, and so on until full, covering the top with
+the leaves, and pouring the boiling vinegar over all. They will be ready
+to use in two weeks, and will keep two years. The oak leaves are very
+essential for their astringent qualities.
+
+
+=Tomato Soy.=
+
+Cut green tomatoes in slices, and to every 16 pounds add 4 quarts
+vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flour
+of mustard, mixed with a little vinegar, 1-1/2 pound onions, cut very
+fine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce of
+cloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed.
+Grind up all the spices except the celery and white mustard. Put all in
+a kettle and boil for one hour and a half.
+
+
+=Peach Chutney.=
+
+6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green
+ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare
+and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and
+the other quart of vinegar into a syrup; add the seedless raisins
+chopped fine; mustard seed washed, dried and crushed; when dry, chopped
+chilies without the seeds, chopped ginger, salt and a little garlic.
+Boil all together twenty minutes. A very fine sauce.
+
+
+=Cucumber Sauce.=
+
+Wash 3 medium-sized cucumbers; grate peel and all and pour off some of
+the extra liquid. Add 1 tablespoon each of white pepper, salt and horse
+radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep
+any length of time.
+
+[Illustration]
+
+
+
+
+GENTLEMEN'S CORNER.
+
+
+=Champagne Punch.=
+
+To the juice of 20 lemons add 1 pound powdered sugar. To every quart of
+this solution add 1 quart rum, 1 of brandy, 1 of champagne. Dilute with
+ice to suit the taste. This is extra fine.
+
+
+=A Delicious Punch.=
+
+1 bottle XXX brandy, 1 bottle port wine, 1 bottle Jamaica rum, 1 bottle
+tea (oolong the best), juice of 8 lemons, rinds of 2, 1/2 bottle
+curacao, 3 cups fine sugar, put lemons, rinds, sugar and tea together,
+and strain; add to the liquor; bottle. The above is called the stock. To
+each bottle of the stock add 3 bottles of soda and about 5 pounds of
+ice. Imported liquors should be used. This is enough for twenty people.
+
+
+=Fort McDowell Egg Nog.=
+
+1 egg and about 1/2 pint of milk to each person. A teacup of sugar to
+every quart of milk, and 1/2 pint of best brandy. Beat the yolk, add the
+sugar, and beat till it is a froth like cake; then add the brandy, then
+the beaten whites, then the milk. Whipped cream in place of the milk is
+very nice, or half in half. The whites of the eggs should be well
+beaten.
+
+
+=Loyal Legion Punch.=
+
+3 gallons whiskey, 1 pint Santa Croix rum, 1 pint cordial, 100 limes, 1
+dozen oranges, sliced, 1 dozen lemons, sliced, 3 cans pine apples, 10
+pounds sugar, 3 bottles champagne (added when served).
+
+The above is for 100 persons. Smaller quantities in same proportion.
+
+
+=State of Schuylkill Punch.=
+
+(_A Punch of Colonial Days._)
+
+1 quart of lemon or lime juice, 1 quart of brandy, 2 quarts of Jamaica
+rum, 9 quarts of water and ice, 1/4 pint of peach brandy, 3-1/2 pounds
+of sugar. Dissolve the sugar in a little water, add the lemon juice,
+then the liquor and also 2 quarts of water and a large piece of ice. Let
+this brew two hours or more.
+
+This will make about 13 to 15 quarts. Smaller quantities in same
+proportion.
+
+[Illustration]
+
+
+
+
+CANDIES AND NUTS.
+
+
+=Almond Creams, Walnut Creams, Chocolate Creams.=
+
+To the white of 1 egg add an equal quantity of cold water, stir in 1
+pound confectioner's sugar, flavor with vanilla, and stir with the hand
+until fine, then mold into small balls, and drop into melted chocolate.
+For walnut creams, make cream as above, and mold into larger balls,
+placing 1/2 an English walnut on either side. Also, for almond creams,
+the same cream as above, and cover the blanched almonds with it, forming
+them into balls and rolling them in granulated sugar.
+
+
+=Chocolate Creams.=
+
+1 cup water to 3 of white sugar, boil till it thickens when dropped in
+cold water, put Baker's unsweetened chocolate in a bowl without water,
+and place it in a pan of water upon the stove. When the sugar is ready
+for removal, turn it upon a marble slab, stir till it becomes thick,
+then knead till stiff enough to form into balls. Place on a plate till
+cold. Drop the balls in the chocolate, and remove with a fork to a sheet
+of buttered paper.
+
+
+=Chocolate Caramels.=
+
+1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty
+minutes.
+
+
+=Huyler's Caramels.=
+
+1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1
+cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in
+pans and cut in squares.
+
+
+=Molasses Candy.=
+
+2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter
+the size of a walnut. Boil twenty minutes briskly and constantly,
+stirring it all the time. Pull until white.
+
+
+=Cocoanut Candy.=
+
+1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut.
+Stir till boiled to a flake. Put in buttered tins, and cut in squares,
+when cold.
+
+=Cream Candy.=
+
+1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as
+molasses candy, but do not stir. Work in vanilla as you pull it.
+
+
+=Nut Candy.=
+
+2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white,
+adding nuts and vanilla. Spread on tins to cool. Cut in squares.
+
+
+=Peppermints.=
+
+3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes.
+Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm
+of oil of peppermint. Beat until cool enough to drop on buttered plates,
+the size of a dollar.
+
+
+=Vinegar Candy.=
+
+2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool
+quickly and pull.
+
+
+=Butter Scotch.=
+
+1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a
+little grated nutmeg, and if wished to be pulled, a pinch of soda.
+
+
+=Corn Candy.=
+
+Pop the corn, pick out all that is good, and pound it a little, just
+enough to crack it. Boil about 2 teacups of molasses and a little sugar,
+with a piece of butter, size of a walnut. Then (when the mixture is
+boiled about as much as for candy), stir in the corn, and pour into
+buttered tins.
+
+
+=Orange Drops.=
+
+Grate the rind of 1 orange and squeeze the juice, taking care to reject
+the seeds. Add to this a pinch of tartaric acid, then stir in
+confectioner's sugar till it is stiff enough to form in balls the size
+of a small marble.
+
+
+=Honey Candy.=
+
+3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for
+pulling.
+
+
+=Taffy--No. 1.=
+
+1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup
+milk, piece of butter the size of an egg, flavoring. Boil twenty
+minutes. Cool and mark off in squares just before it is cold.
+
+
+=Taffy--No. 2.=
+
+6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
+stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda,
+dissolved in hot water. Season with vanilla, and pull.
+
+
+=Everton Taffy.=
+
+1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water.
+Boil all together, with the rind of 1 lemon, adding juice, when done.
+
+
+=Salted Almonds.=
+
+First shell, then pour boiling water over them, remove skins, put in
+baking-pan with small pieces of butter, stir frequently with spoon, just
+before brown, sprinkle with salt, and when brown remove from oven.
+
+
+=Salted Almonds, with Oil.=
+
+First blanch the almonds, then throw them, a few at a time, into a
+sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
+and put them on brown paper to absorb the surplus oil; sprinkle with
+salt.
+
+
+
+
+INDEX.
+
+
+  BREAD--
+    Apple Biscuit, 41
+    Breakfast Gems, 39
+    Brown Bread--No. 1, 37
+      "    "     No. 2, 37
+      "    "     No. 3, 37
+    Buns, 40
+    Coffee Cake, 39
+    Corn Bread--No. 1, 38
+      "    "    No. 2, 38
+      "    "    (rice), 39
+    Corn Meal Muffins, 39
+    English Muffins, 38
+    French Rolls, 40
+    Graham Rolls, 40
+    Hominy Cake, 41
+    Huckleberry Cake, 41
+    Muffins--No. 1, 37
+       "     No. 2, 38
+       "     (raised), 38
+    Parker House Rolls, 40
+    Rice Bread, 39
+    Waffles, 41
+
+  BREAKFAST DISHES--
+    Bananas, 12
+    Baked Beans, 13
+      "   Eggs, 11
+      "   Peppers, 12
+    Eggs (au miron), with Asparagus, 12
+    Fish Balls, 13
+    Omelet, Baked--No. 1, 11
+      "       "    No. 2, 11
+      "     Bread, 11
+      "     Corn, 12
+    Potatoes, with Cheese, 13
+    Vermicelli, 13
+
+  CAKE--
+    Almond Drop Cake, 43
+    Angel Cake, 43
+    Apple Cake (in layers), 47
+    Bread Cake, 55
+    Chocolate Cake--No. 1, 45
+        "       "   No. 2, 45
+        "       "   No. 3, 46
+        "     Loaf Cake, 46
+        "     Caramel Cake, 46
+    Coffee Cake, 53
+    Cold Water Cake, 49
+    Cookies, Boston, 53
+       "     Fruit, 53
+       "     Molasses, 54
+       "     Hearts and Rounds, 54
+       "     Hermits, 53
+       "     Rich, 54
+       "     Scotch, 53
+    Cream Cakes--No. 1, 43
+      "     "    No. 2, 43
+      "     "    No. 3, 44
+      "    Puffs, 44
+    Crullers, 54
+    Dark Cake, 52
+    Delicious Cake, 48
+    Doughnuts, 54
+    Feather Cake, 48
+    Federal Cake, 50
+    Fruit Cake--No. 1, 52
+      "    "    No. 2, 52
+    Gingerbread, 55
+         "   Molasses, 55
+         "   No. 1, 55
+         "   No. 2, 55
+         "   Sugar, 55
+    Gold Cake, 49
+    Harrison Cake, 50
+    Ice Cream Cake, 44
+    Jelly (for cake), 47
+    Lemon Honey (for cake), 56
+    Lemon or Orange Jelly Cake, 46
+    Lincoln Cake, 50
+    Marble Cake, 49
+    Molasses Plum Cake, 51
+    One, Two, Three, Four Cake, 51
+    Plain Spice Cake, 52
+    Pound Cake, 50
+    Pound Sponge Cake, 50
+    Pork Cake, 55
+    Quick Icing (for cake), 56
+    Rose Cake, 48
+    Silver Cake, 49
+    Snow Cake--No. 1, 48
+      "    "   No. 2, 48
+    Snow Tea Cakes, 52
+    Sponge Cake--No. 1, 51
+      "      "   No. 2, 51
+    Sponge Cake, Aunt Sharlie's, 50
+    Sponge Cake to roll, 51
+    Sunshine Cake--No. 1, 47
+        "      "   No. 2, 47
+    Victoria Cake, 50
+    White Cake, 48
+    White Cake (a delicious), 48
+    White Mountain Cake, 49
+
+  CANDIES AND NUTS--
+    Almond, Walnut or Chocolate Creams, 87
+    Butter Scotch, 89
+    Chocolate Creams, 87
+    Caramels, Chocolate, 87
+        "     Huyler's, 88
+    Cocoanut Candy, 88
+    Cream Candy, 88
+    Corn Candy, 89
+    Honey Candy, 89
+    Molasses Candy, 88
+    Nut Candy, 88
+    Orange Drops, 89
+    Peppermints, 88
+    Taffy--No. 1, 90
+      "    No. 2, 90
+      "    Everton, 90
+    Vinegar Candy, 89
+    Salted Almonds, 90
+    Salted Almonds (with oil), 90
+
+  CREAMS--
+    Banana Cream, 60
+    Bavarian Cream with Peaches, 61
+    Champagne Jelly, 61
+    Charlotte Russe, 61
+    Coffee Bavarian, 60
+    Coffee Jelly, 61
+    Duchess, 59
+    Lemon, 60
+    Pineapple, 59
+    Russian, 59
+    Spanish, 60
+
+  ENTREES--
+    Beef Loaf, 21
+      "  Roll, 21
+    Cheese Sticks--No. 1, 26
+       "      "    No. 2, 26
+    Chicken Terrapin--No. 1, 19
+       "        "     No. 2, 19
+       "        "     No. 3, 19
+       "   for Lunch, 20
+       "   (pressed), 20
+    Canapie Lorenzo, 22
+    Crab Creole, 22
+      "  Cutlets, 22
+      "  Deviled, 21
+      "  to fry soft-shelled, 21
+    Meat Salad, 25
+    Oysters, baked in the shell, 23
+    Oysters, Curried, 24
+       "     Fancy Roast, 24
+    Shrimp Stew, 23
+    Sweet Breads, 25
+    Terrapin Stew, 23
+    Veal Loaf, 25
+    Welsh Rare-bit--No. 1, 25
+       "      "     No. 2, 25
+
+  FISH--
+    Brown Fish Chowder, 17
+    Finnan Haddies, 16
+    Fish a la Creme, 15
+    Norwegian Fish Dish, 15
+    Stuffed Smelt, 16
+
+  ICE CREAM--
+    Ice Cream, 73
+    Banana, 73
+    Lalla Rookh, 73
+
+  MEATS--
+    Boiled Ham, 27
+    Calves Head Stew, 27
+    Chops and Tomato Sauce, 27
+    Kidney Stew, 28
+    Sheep's Tongue, 28
+    Spanish Recipe for Cooking Tongue, 28
+    Chestnut Stuffing for Quail, 29
+    Stuffings for Turkeys, 29
+
+  PICKLES--
+    Cucumber Catsup, 79
+       "     Sauce, 83
+       "     Pickles, 79
+    Oil Pickles, 81
+    Peach Chutney, 82
+    Sweet Pickled Figs, 80
+      "      "    Peaches, 80
+      "      "    Tomatoes, 80
+      "      "    Watermelon, 81
+    Tomato Catsup--No. 1, 79
+      "       "    No. 2, 79
+    Tomato Soy, 82
+    Vermont Pickles, 81
+
+  PIES--
+    Lemon or Orange (plain), 58
+       "   (rich), 58
+       "   Tarts, 58
+    Mince Meat, 57
+    Mock Mince Meat--No. 1, 57
+      "    "    "    No. 2, 57
+    Puff Paste, 57
+
+  PRESERVES AND JAMS--
+    Apricot Jam, 76
+    Brandy Peaches, 77
+    Currant Jelly, 76
+    Fig Jam--No. 1, 75
+     "   "   No. 2, 76
+    Isabella Grape Jam, 76
+    Orange Marmalade--No. 1, 75
+    Orange Marmalade--No. 2, 75
+    Pineapple Preserve, 76
+    Preserved Grapes, 77
+
+  PUDDINGS--
+    Apple Dumpling (baked), 69
+      "   Puddings, 69
+      "   Pan-dowdy, 70
+      "   Sago, 70
+      "   Souffle, 69
+    Apricot or Peach, 72
+    Batter, 64
+    Blackberry, 71
+    Boston Thanksgiving, 71
+    Burlington, 63
+    Chocolate, 72
+    Cracker, 66
+    Delmonico, 66
+    English Plum--No. 1, 67
+      "       "   No. 2, 68
+    Fig, 63
+    Indian, 66
+    Kiss, 64
+    Lemon Bread, 66
+    Orange Float, 64
+    Pancake with Fruit, 63
+    Plain Plum, 68
+    Poor Man's, 65
+    Poor Man's Rice, 66
+    Rennet, 71
+    Snow, 66
+    Sponge, 70
+    Strawberry Custard, 64
+    Suet--No. 1, 65
+     "    No. 2, 65
+     "    No. 3, 65
+    Tapioca Cream, 69
+
+  PUNCHES--
+    Champagne, 85
+    Delicious, 85
+    Fort McDowell Egg Nog, 85
+    Loyal Legion, 86
+    State of Schuylkill, 86
+
+  SALADS--
+    Boiled Salad Dressing, 31
+    Clayton's Celebrated Salad Dressing, 31
+    Dressing for Cold Slaw, 31
+    Salad Dressing, 32
+    Tomato Salad, 32
+
+  SOUPS--
+    Asparagus, 8
+    Bean, 5
+    Black Bean, 5
+    Beef, 4
+    Bisque, 4
+    Bouillon, 3
+    Caramel, for Coloring, 9
+    Celery, 6
+    Cream of Celery, 6
+    Mock Bisque, 5
+    Mushroom, 7
+    Ox-Tail, 7
+    Pea, Green, 6
+    Pea, Grandmother Sawtelle's, 6
+    Pea, Split, 5
+    Potato, 8
+    Soup a la Minute, 9
+    Soupe a l'Ognon, 8
+    Tomato, without stock, 4
+       "    Milk, 4
+
+  VEGETABLES--
+    Artichokes, boiled, 34
+        "       stuffed, 34
+    Celery Root, 34
+    Carrots, stewed, 34
+    New England Corn Pudding, 34
+    Potatoes in Cases, 33
+       "     Baked Cream, 33
+       "     Escalloped, 33
+    Peppers, stuffed--No. 1, 36
+      "         "     No. 2, 36
+    Tomatoes, stuffed--No. 1, 35
+    Tomatoes, stuffed--No. 2, 35
+    Squash and Corn, 35
+
+[Illustration]
+
+
+
+
+      *      *      *      *      *      *
+
+
+
+
+Transcriber's Note
+
+
+The following errors were corrected.
+
+  Page Error
+  19   chicken cut into dice changed to chicken cut into dice;
+  19   3 hard-boiled eggs changed to 3 hard-boiled eggs;
+  27   cook slowl.y. changed to cook slowly.
+  33   it to protude changed to it to protrude
+  45   FILLING changed to FILLING.
+  46   FROSTING changed to FROSTING.
+  46   FILLING.. changed to FILLING.
+  93   Sheeps Tongue changed to Sheep's Tongue
+  94   Souffle, changed to Souffle,
+
+The following words were inconsistently spelled or hyphenated:
+
+  dessert-spoon / dessertspoon
+  sauce-pan / saucepan
+  tea-cup / teacup
+  tea-cups / teacups
+
+
+
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