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-*** START OF THE PROJECT GUTENBERG EBOOK 75027 ***

-

-

-

-                         _LA CUISINE CREOLE_

-

-                          _A COLLECTION OF

-                          CULINARY RECIPES_

-

-          _From Leading Chefs and Noted Creole Housewives,

-                      Who Have Made New Orleans

-                       Famous for Its Cuisine_

-

-                           [Illustration]

-

-                          _SECOND EDITION_

-

-                            NEW ORLEANS:

-                     F. F. HANSELL & BRO., Ltd.

-

-

-

-

-                              COPYRIGHT

-                                 1885

-

-

-

-

-                                                HAMMOND PRESS

-                                             W. B. CONKEY COMPANY

-                                                   CHICAGO

-

-

-

-

-                           _INTRODUCTION_

-

-

-“La Cuisine Creole” (Creole cookery) partakes of the nature of

-its birthplace--New Orleans--which is cosmopolitan in its nature,

-blending the characteristics of the American, French, Spanish,

-Italian, West Indian and Mexican. In this compilation will be found

-many original recipes and other valuable ones heretofore unpublished,

-notably those of Gombo file, Bouille-abaisse, Courtbouillon,

-Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole,

-Pusse Cafe, Cafe brule, Brulot, together with many confections and

-delicacies for the sick, including a number of mixed drinks. Much

-domestic contentment depends upon the successful preparation of

-the meal; and as food rendered indigestible through ignorance in

-cooking often creates discord and unhappiness, it behooves the young

-housekeeper to learn the art of cooking.

-

-It is the author’s endeavor to present to her a number of recipes

-all thoroughly tested by experience, and embracing the entire field

-of the “Cuisine,” set forth in such clear, concise terms, as to be

-readily understood and easily made practicable, thereby unveiling the

-mysteries which surround her, upon the _entree_ into the kitchen.

-Economy and simplicity govern “La Cuisine Creole”; and its many

-savory dishes are rendered palatable more as the result of care in

-their preparation than any great skill or expensive outlay in the

-selection of materials. The Creole housewife often makes delicious

-_morceaux_ from the things usually thrown away by the extravagant

-servant. She is proud of her art, and deservedly receives the

-compliments of her friends. This volume will be found quite different

-from the average cook-book in its treatment of recipes, and is the

-only one in print containing dishes peculiar to “la Cuisine Creole.”

-

-

-

-

-                         _LA CUISINE CREOLE_

-

-

-

-

-                                SOUP

-

-

-Soup being the first course served at all ordinary dinners, we make

-it the basis for preliminary remarks. Nothing more palatable than

-good, well-made soup, and nothing less appetising than poor soup. Now

-to attain perfection in any line, care and attention are requisite,

-careful study a necessity, and application the moving force. Hence,

-cooking in all its branches should be studied as a science, and not

-be looked upon as a haphazard mode of getting through life. Cooking

-is in a great measure a chemical process, and the ingredients of

-certain dishes should be as carefully weighed and tested as though

-emanating from the laboratory. Few female cooks think of this, but

-men with their superior instinctive reasoning power are more governed

-by law and abide more closely to rule; therefore, are better cooks,

-and command higher prices for services.

-

-Now, with regard to soup making, the first care is to have the fire

-brisk, the vessel in which it is cooked thoroughly cleaned and free

-from odor. To insure this, keep one vessel sacred to soup as nearly

-as possible; and after serving wash the pot with potash water, or

-take a piece of washing soda the size of a nutmeg, dissolve in hot

-water and then cleanse the vessel. A good workman is known by his

-tools, so also a good cook will look well to the utensils before

-commencing operations. Good results follow carefulness.

-

-_Soup must have time_ to cook, and should always boil gently, that

-the meat may become tender, and give out its juices. Allow a quart

-of water and a teaspoonful of salt for each pound of meat. Soup meat

-must always be put down in cold water. Skim well before it comes

-to the boiling point, and again skim off superfluous fat before

-putting in the vegetables. The vegetables most used in soups are

-carrots, leeks, parsley, turnip, celery, tomatoes, okras, cabbage,

-cauliflower, peas and potatoes.

-

-One large leek, two carrots, one bunch of parsley, two turnips and a

-potato, will be enough for one pot of soup. One head of celery, two

-leeks, two turnips, and five or six small potatoes will be enough

-another time. Six tomatoes skinned, the juice strained from the

-seeds, a leek, a bunch of parsley, and six potatoes will answer for

-another style; a carrot, some cabbage, tomatoes, and potatoes will

-do another time. Okra alone is vegetable enough for a gombo, unless

-onion is liked with it. Green peas, lettuce, and new potatoes are

-enough for spring lamb soup. Vermicelli and macaroni are for chicken,

-lamb or veal soup, with the addition of onion if liked.

-

-It is well to prepare the vegetables when the meat is put over the

-fire to boil; allow a quart of water to a pound of meat. Trim and

-scrape carrots, then cut or grate them. Wash parsley and cut it

-small. Pare turnips and cut them in slices a quarter of an inch

-thick. Cut leeks in thick slices. Cut celery in half lengths; the

-delicate green leaves give a fine flavor to the soup.

-

-Pour boiling water on tomatoes, which will cause the skins to peel

-off easily; when cool, squeeze out the seeds, and reserve the juice

-for use in soup.

-

-Shave cabbage in thin slices. Slice okra for gombo or okra soup. Pare

-the potatoes, shell the peas, and cut off green corn from the cob,

-for all these add fine flavor to soup.

-

-To color soup brown, use browned flour or a little burnt sugar.

-Spinach leaves give a fine green color. Pound the leaves, tie them

-in a cloth, and squeeze out all the juice which add to the soup

-five minutes before serving. This is also used to give color to

-mock-turtle soup.

-

-You may color soup red by putting in the strained juice of tomatoes,

-or the whole tomato, if it is run through a sieve; grated carrot

-gives a fine amber color; okra gives a pale green.

-

-For white soups, which are made of veal, lamb, and chicken, white

-vegetables are best, such as rice, pearl barley, vermicelli, and

-macaroni; the thickening should then be made of unbrowned flour.

-

-

-                            STOCK FOR SOUP

-

-Stock in its composition is not confined to any set rules for any

-particular proportions. All cook books give particular as well as

-general directions for its manufacture; but all cooks know that

-the most economical plan is to have a general stock-pot, where,

-or into which, you can throw any pieces of beef or any piece of

-meat from which gravy can be extracted--bones, skin, brisket or

-tops of ribs, ox-cheek, ham, trimmings of turkey and other fowls,

-pieces of mutton, bacon, veal, game, etc., etc. In fact, anything

-that will become a jelly will assist in making stock. To this

-medley of ingredients add pepper, salt, spices, herbs, carrots cut

-small, onions, and curry, if wished, etc., and stew all to a rich

-consistency over a slow fire, and then remove to cool. When cool, or

-rather cold, every particle of fat must be removed and stock poured

-clear of all sediment; it is now ready for use. When very rich soup

-is desired, the jelly from a cow-heel, or lump of butter rolled in

-flour, must be added to the stock.

-

-

-                      TO CLARIFY STOCKS OR SOUPS

-

-The whites of two eggs to about four quarts of stock or soup; two

-pints and a half of cold water.

-

-Whisk the whites of two fresh eggs with half a pint of water for ten

-minutes; then pour in very gently the four quarts of boiling stock or

-soup, stirring it all the time. Place the stewpan over the fire, and

-skim the mixture till clear before allowing it to boil. When on the

-point of boiling, stir rapidly; then place it a little back from the

-fire, and let it settle till the whites of the eggs become separated.

-Strain it through a fine cloth placed over a sieve, and it will be

-clear and good.

-

-

-                          STOCK FOR GRAVIES

-

-Cut the meat from a knuckle of veal, and put it, with a pound of

-lean beef, into two quarts of water; add one table-spoonful of salt

-and a teaspoonful of pepper; cover it close, and let it stew until

-the meat is very tender; then strain it and keep it for rich soups

-or gravies, as thinning them with water spoils them. Always keep a

-pot or stewpan in which to throw all nice pieces of meat left from

-dinner, also any steak, bones, chicken wings, etc., etc. This makes

-a reserve of stock with very little fresh meat. It is useful and

-economical, and, being without vegetables, never sours. In making

-oyster soup use a pint or so of this stock to the usual quart of

-oysters and a pint of milk.

-

-

-                           PLAIN BEEF SOUP

-

-Five pounds of the leg or shin of beef; one gallon of water; a

-teaspoonful of salt; two heads of celery; five carrots; three onions;

-four turnips; two tomatoes, and a bunch of sweet herbs. Boil four

-hours and a half.

-

-Cut the meat in two or three pieces, and put them into a pot with a

-gallon of cold water, which gradually soaks out the juices of the

-meat before coming to the boil. Salt well, then skim as the soup

-heats. Boil slowly with a regular heat for about four hours; then

-add two heads of celery, five carrots cut small, two tomatoes, three

-onions sliced and fried, and the sweet herbs tied up in muslin. The

-turnips should be added half an hour before serving. If any portion

-of the meat is required for the table, take it from the soup about

-two hours before dinner. Let the remainder be left in the soup, which

-must be strained through a hair sieve before it is served.

-

-

-                           SOUP ET BOUILLI

-

-Six or eight pounds of a brisket of beef; three carrots; four

-turnips; two onions; six cloves; two heads of celery; one clove of

-garlic; a bunch of sweet herbs; a little salt; a piece of butter; a

-little flour; one French roll; a tablespoonful of French mustard.

-

-Put the beef into a pot and cover it with water, and when it boils

-take off the scum as it rises; then draw it to the side of the fire

-to stew slowly for five or six hours, with the carrots, turnips,

-celery, garlic, bunch of sweet herbs, and the onions stuck with

-cloves. When done lay the bouilli on a hot dish, and strew over it

-some carrots, turnips and the stalks of celery, previously boiled

-and cut into shapes. Add to it a sauce made of a little of the soup,

-thickened with flour fried in butter, and seasoned with pepper and

-salt. Strain the soup over a French roll placed at the bottom of the

-tureen and serve. The bouilli may have a spoonful of French mustard

-added to the soup sauce.

-

-

-                           BROTH IN HASTE

-

-Cut some rare roast meat or broiled steak very fine. To a teacupful

-of the cut meat put a pint and a half of boiling water; cover it, and

-set it on the fire for ten minutes; season to taste. Roll a cracker

-fine, and put in with the meat. This broth is both excellent and

-convenient for invalids or children.

-

-

-                 PLAIN CHICKEN-BROTH FOR AN INVALID

-

-Cut a young fowl into four parts, wash well in cold water, put the

-pieces in a stewpan with one quart of cold water and a little salt;

-let it boil gently, skim it well; add the white heart of a head of

-lettuce and a handful of chervil. Boil the broth for an hour, then

-strain it into a bowl. Two tablespoonfuls of pearl barley added to

-the broth when first put on makes it quite nourishing for an invalid.

-

-

-               CRAYFISH-BROTH FOR PURIFYING THE BLOOD

-

-Take two pounds of the lean part of very white veal, chop it very

-fine; add to it three dozen crayfish and a handful of green chervil;

-pound them together to thoroughly bruise the crayfish; then put the

-whole into a stewpan, and pour upon it three pints of cold spring

-water; add a little salt, and place the stewpan on the stove to boil.

-After half an hour, set it back on the stove, and let it simmer very

-gently for an hour, then strain. It should be taken fasting to insure

-its best effect.

-

-

-                SOUPE MAIGRE, WITHOUT MEAT, FOR LENT

-

-Melt half a pound of butter in a stewpan, put in six onions sliced;

-add two heads of celery cut small, one-half a head of white cabbage,

-and a bunch of chopped parsley; let them boil twenty minutes, then

-stir in three rolled crackers; pour in two quarts of boiling milk, or

-milk and water; let this boil up gently for half an hour, and just

-before serving stir in two well-beaten eggs.

-

-

-                 CHICKEN SOUP. YELLOW AND VERY RICH

-

-Take two pounds of veal, half as much beef or lamb, and one small

-chicken cut up; boil them in three quarts of water, skim off all the

-scum as it rises; slice a leek or two onions, grate a large carrot or

-two small ones; put all these to the soup; add two tablespoonfuls of

-salt and one of pepper. Let it boil gently for two hours, then add a

-spoonful of butter worked in flour; cover this for fifteen minutes,

-and serve in a tureen. Take the chicken into a deep dish, put over it

-butter, pepper, and sprigs of parsley; or you may chop the chicken

-up, season with pepper, salt, butter, and an egg; form into balls,

-roll them in flour, and drop them in a few minutes before serving.

-

-

-                           VEAL GRAVY SOUP

-

-Throw into a stewpan one pound veal cutlet, three slices of ham,

-two tablespoonfuls of lard, and let them fry gently; then, before

-browning, add three sliced onions, two carrots, two parsnips, a

-head of celery, and a few cloves. Let them cook slowly till lightly

-browned, then add a pint and a half of boiling broth or water; let

-this cook for an hour, and then put in a cup of mushrooms; skim and

-strain for use.

-

-

-             SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL

-

-Wash half a pound of Scotch barley in cold water; put it in a pot

-with four or five pounds of shin beef sawed into small pieces, cover

-it with cold water and set it on the fire. When it boils skim it

-well, and then add three onions. Set it near the fire to simmer

-gently for two hours. If much fat rises skim again; then add two

-heads of celery and a couple of turnips cut into thin pieces. Season

-with salt, and let it boil for an hour and a half. Take out the meat

-on a platter and cover to keep warm; then pour the soup in a tureen

-and serve.

-

-

-                      CONSOMME OF BEEF AND FOWL

-

-Take two pounds of lean beef and a fowl half roasted and cut in

-pieces, put into a saucepan, which must be filled with stock or plain

-broth; skim it well, salt it to taste, and add two carrots, two

-onions, a head of celery or a pinch of celery seed, also a little

-thyme, a whole pepper, mace, and a bay leaf. Let it simmer gently

-for three or four hours, then strain through a coarse cloth; free it

-entirely from fat, and clarify it with the white of an egg.

-

-

-                       WHITE CONSOMME OF FOWL

-

-Take one or two fowls, old or young. Let them lie half an hour

-in cold water to cleanse from the blood, then drain and put them

-in a pot; fill it with water, let it boil, then skim it. Add one

-large carrot, or two small ones, two turnips, one onion, one head

-of celery, two cloves, a piece of mace, a little salt. Let it boil

-gently for two hours if the chickens are young; if old, three hours.

-When they are tender, skim off the fat, and pass the consomme through

-a sieve. This consomme may be considered a basis for all white soups,

-as well as white sauces, and should be used instead of water for

-filling them up.

-

-

-                    PLAIN VERMICELLI SOUP, NO. 1

-

-Put a soup-bone, weighing from two to three pounds, or a brisket

-of beef, into four quarts of water; add two onions, two carrots,

-and two turnips; salt to taste, and place over the fire to boil for

-three hours; then remove and strain; put back on the stove, and add a

-quarter of a pound of vermicelli, and let it boil till tender; serve

-with tomatoes.

-

-

-                       VERMICELLI SOUP, NO. 2

-

-Cut about four pounds of knuckle of veal, one pound and a half of the

-scrag of mutton, and a few slices of ham into small pieces; put them

-into a saucepan with one onion stuck with cloves, and four ounces

-of butter; then add the carrots, mace, bunch of sweet herbs, one

-anchovy, and the celery. Mix all together, cover it close, and set it

-over the fire till all the gravy has been extracted from the meat;

-pour the liquor into a bowl, let the meat brown in the pan, and add

-to it four quarts of water; boil it slowly till it is reduced to

-three pints, strain it, and stir in the gravy drawn from the meat.

-Set it over the fire, add the vermicelli, one head of celery cut

-fine, a little cayenne, and salt; boil it up for ten minutes. Lay

-a French roll in the tureen, pour the soup over it, and strew some

-vermicelli on the top.

-

-

-                             BAKED SOUP

-

-Cut the beef or mutton and the vegetables in pieces, season them with

-salt and pepper, and put them into a jar with a pint of peas and the

-Patna rice. Pour in four quarts of water, cover the jar very closely,

-and set it in the oven to bake. When done, strain it through a sieve,

-and serve it very hot.

-

-

-                     VERMICELLI OR MACARONI SOUP

-

-Swell a quarter of a pound of vermicelli or macaroni (whichever is

-preferred) in a quart of warm water for one hour; then add it to

-some good stock or plain veal, chicken or beef soup; add a spoonful

-of butter and half a pint of stewed tomatoes just before the soup is

-served. This is a very fine soup, and is especially nourishing for

-delicate stomachs.

-

-

-               GREEN PEA SOUP, WITHOUT MEAT, FOR LENT

-

-Put two pints of green peas in two quarts of water, boil until the

-peas are very soft; then add three or four onions, two heads of

-celery, a carrot, and a turnip, all cut small; season with salt to

-taste, add a little butter, and boil for two hours. If it becomes

-too thick, add one pint of boiling water. The peas may be boiled the

-day before, and kept over for convenience, if desired. This recipe

-is intended for green peas but it may be made with dried peas also,

-and the longer they boil, the better the soup will be. Do not add the

-vegetables until the day it is wanted.

-

-

-               TOMATO SOUP WITH VEGETABLES. VERY FINE

-

-Cut small, three carrots, three heads of celery, four onions and two

-turnips; put them into a saucepan with a tablespoonful of butter, a

-slice of ham and a half cup of water; let them simmer gently for an

-hour; then if a very rich soup is desired add to the vegetables two

-or three quarts of good soup stock, made by boiling a beef bone in

-three quarts of water until the meat is tender. Let all boil together

-for half an hour, and then add ten or twelve ripe tomatoes and a

-half-dozen whole peppers. It should cook for another hour or so. It

-must then be strained through a sieve or coarse cloth. Serve with

-toasted or fried bread cut in bits in the tureen. This is an elegant

-family soup, particularly nice in summer when the vegetables are

-fresh.

-

-

-                          CHEAP WHITE SOUP

-

-Chop up any remains you may have of cold veal, chicken, game or

-rabbit roasted dry. Grate them, beat them in a mortar, and rub them

-through a sieve. Then add to the panada a quart of stock, put it into

-a saucepan and cook. Pay great attention to skimming as it boils.

-

-

-              QUEEN VICTORIA’S FAVORITE GREEN PEA SOUP

-

-Take two quarts of green peas, a double-handful of parsley, four

-stalks of green mint, and a good handful of green onions. Have

-ready two quarts of veal or beef stock, place it on the fire, throw

-in the above peas, mint and onions. Let them all boil; when they

-are thoroughly done take them out, drain them and pound them well

-together. Put them in the stewpan again with the liquor; warm it and

-run it through a sieve. Add at the last moment a half pound of butter

-and a spoonful of sugar. Serve with fried bread.

-

-

-         ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS

-

-Take a quart of shelled English peas for a large family, but if for

-a small family a pint will do. Put on the fire a veal bone or half

-a chicken; if a pint only of peas is used add any broiled steak,

-bones, nice scraps, or a small beef marrow bone; set it on the fire

-with a gallon of water and let it boil two hours. Then tie up in a

-muslin bag, one coffeecupful of the green peas; let the others stand

-in a cool place until wanted. Put this bag of peas into the pot

-with the beef and chicken stock, and let them boil until the peas

-are perfectly done. Skim out the peas, meat and bones, and add the

-rest of the peas, and let them boil gently. While these are cooking

-pour the peas in the bag into a pan and mash them smoothly; then add

-to them a batter made with two eggs, a spoonful of milk and flour.

-Add to the boiling peas a spoonful of butter and a little eschalot,

-if the flavor of onion is liked; then drop the batter in gently, a

-little at a time, in small round dumplings, and when they boil up

-your soup is ready to serve. This is an excellent spring soup, and is

-improved by adding lettuce heads, but they must be taken out before

-the dumplings are put in, as they give a dark color if left in too

-long.

-

-

-                           CLEAR PEA SOUP

-

-Take two quarts of good beef or veal soup stock--which is better for

-being boiled the day before; into this put a quart of young green

-peas, heads of lettuce, and a sprig of mint; add salt and pepper to

-taste.

-

-

-                        DRIED SPLIT-PEA SOUP

-

-Take a good beef marrow-bone of one or two pounds weight, or the

-remains of roast beef-bones and gravy; add a slice of ham. Put these

-in a pot with a gallon of cold water; throw in the pot two cups of

-split peas or small white beans, two carrots, two turnips, two large

-onions or three small ones, a stalk of celery cut in pieces, a bunch

-of thyme, and a teaspoonful of mixed black and red pepper. When the

-vegetables are quite soft, which will be in about two hours, take the

-soup from the fire, strain it through a sieve or coarse cloth; add

-salt, and put on the fire again and boil for a few moments; then pour

-it over toasted bread.

-

-

-                   GREEN CORN SOUP. VERY DELICATE

-

-Cut corn from the cob until you have at least a pint; cover it with

-a quart of sweet milk. Let it boil half an hour, add a teaspoonful

-of salt, skim it carefully, then throw into it a piece of butter the

-size of a hen’s-egg and pepper to suit your taste. Serve with rolls

-or toasted bread.

-

-

-                        OYSTER SOUP. DELICATE

-

-Take the oysters from their liquor. To every quart of the liquor

-add a pint of water or milk (milk is preferable); season with salt,

-pepper, butter, and toasted bread-crumbs that have been toasted and

-pounded. When this has boiled, put in a quart of oysters to two

-quarts of liquor. Let all boil a few minutes, and serve.

-

-

-               ANOTHER OYSTER SOUP. VERY STRENGTHENING

-

-Take a knuckle of veal or a piece of lamb; allow a quart of water and

-a teaspoonful of salt to each pound; set it over the fire, let it

-come to a boil, skim it well and then set it back on the stove. Let

-it simmer for two hours. This will form a fine, strong, nourishing

-stock for the soup. Take out the meat, and skim the stock clear;

-put in half a pound of rolled crackers and a quart of nice oysters.

-Let it boil up, and finish by putting in a large tablespoonful of

-butter, and pepper and salt to taste. Macaroni or vermicelli can be

-substituted for the crackers, if preferred.

-

-

-               TURTLE SOUP FOR A LARGE COMPANY, NO. 1

-

-Cut the head off the turtle the day before you dress it, and drain

-the blood thoroughly from the body. Then cut it up in the following

-manner: Divide the back, belly, head and fins from the intestines

-and lean parts. Be careful not to cut the gall bag. Scald in boiling

-water to remove the skin and shell. Cut up in neat pieces and throw

-into cold water. Boil the back and belly in a little water long

-enough to extract the bones easily. If for a large company a leg of

-veal will also be required, and a slice of ham, which must be stewed

-with the lean parts till well browned; then add boiling water, and

-the liquor and bones of the boiled turtle. Season with sliced lemon,

-whole pepper, a bunch of parsley, two leeks sliced, and salt to

-taste. Let this all boil slowly for four hours then strain. Add the

-pieces of back, belly, head and fins (take the bones from the fins),

-pour in half a pint of Madeira wine and a quarter of a pound of good

-sweet butter, with a tablespoonful of flour worked in it; also, a

-lemon sliced thin. Let it boil gently for two hours, then serve.

-

-In cutting up the turtle great care should be taken of the fat,

-which should be separated, cut up neatly, and stewed till tender in

-a little of the liquor, and put into the tureen when ready to serve.

-Garnish with the eggs, if any; if not, use hard-boiled eggs of fowls.

-

-

-                          TURTLE SOUP NO. 2

-

-Put on, at an early hour in the morning, eight pounds of beef or

-veal, one pound of ham or bacon, eight onions, with pepper, salt,

-and sweet herbs to taste. Make a rich soup of this, and add to it

-the liquor of a boiled turtle; season very high with wine, spice,

-cayenne, and catsup. Put in the flesh of the turtle, prepared as in

-recipe No. 1--do not use the eyes or tongue. Let this boil up till

-tender, and serve with force-meat balls in tureen. Curry powder will

-give a higher flavor to soups than spice.

-

-

-                       PLAIN MOCK-TURTLE SOUP

-

-Boil a calf’s-head until very tender; take out the head, strain the

-liquor, and skim off the fat when cold, and keep till following day.

-Cut up the meat of the head and brain, and add to the liquor; place

-over the fire, after seasoning to taste with pepper, salt, mace,

-cloves, sweet herbs, and onions. Let it stew an hour, then add a

-tumbler of white wine, and it is ready for the force-meat balls. For

-the balls, chop a pound of lean veal with half a pound of salt pork;

-add the brains of the calf’s-head, seasoned with pepper, salt, mace,

-cloves, sweet herbs, or curry powder. Make into balls the size of the

-yolk of an egg; boil part in the soup, fry the rest for a separate

-dish.

-

-

-                       MOCK-TURTLE SOUP NO. 2

-

-Put into a pot a knuckle of veal, two calf’s feet, two onions, a

-few cloves, pepper, allspice, mace and sweet herbs; cover them with

-water; tie a thick paper over the pot, or cover it close. Let it stew

-four hours. Remove from the fire and let it cool. When cold take off

-the fat very nicely, cut the meat and feet into bits an inch square,

-remove the bones and coarse parts; then place over the fire again to

-warm. Add a large spoonful of walnut catsup, one of mushroom catsup,

-a little mushroom powder, or a few mushrooms, and the jelly of the

-meat. When hot, serve with hard eggs, forcemeat balls, and the juice

-of one lemon.

-

-

-                 MOCK-TURTLE SOUP. EXCELLENT, NO. 3

-

-Clean a calf’s _head_ nicely, split it and take out the brains; put

-the head into considerably more water than will cover it. Let it boil

-gently, and skim it carefully; when very tender take it out and cut

-in small pieces. Put into the boiling soup three pounds of beef and a

-knuckle of veal with all the bones broken fine. Add to this four or

-five onions, a carrot and turnip sliced, and a bunch of sweet herbs.

-Let it boil gently for three hours. Parboil the tongue and brains of

-the calf’s head, and add them when the soup is nearly done. Let it

-cool and take off the fat.

-

-_To finish it for the table_, melt a quarter of a pound of nice fresh

-butter, add a handful of flour and stir over the fire till the butter

-and flour are brown; add to this a little of the soup, a few sprigs

-of parsley and sweet basil; boil it for fifteen minutes and add it to

-the soup, together with two tablespoonfuls of catsup, the juice of a

-lemon, and salt to taste. It is usual to add a pint of sherry. When

-dished in the tureen, put in two dozen egg balls.

-

-

-                   EGG BALLS FOR MOCK-TURTLE SOUP

-

-Make a paste of the yolks of four hard-boiled eggs and the white of

-two raw ones; season with salt and cayenne pepper. Take bits of the

-paste the size of small marbles, run them in flour and roll into

-balls; fry carefully in butter and drop into the soup.

-

-

-                            OX-TAIL SOUP

-

-Cut each joint of two ox-tails with a meat-saw, steep them in water

-for two hours; then place them in a stew-pan with three carrots,

-three turnips, three onions, two heads of celery, four cloves, and a

-blade of mace.

-

-Fill up the stew-pan from the boiling stock-pot; boil this over a

-slow fire until done and the joints quite tender. Take them out, cool

-them, and clarify the broth. Strain this into a soup-pot, put with it

-the pieces of ox-tail, some olive shaped pieces of carrot and turnip

-which have been boiled in a little of the broth; add to this when

-it has boiled half an hour a small lump of sugar and a little red

-pepper. This soup is excellent, and may be served with any kind of

-vegetables strained in it, such as puree of peas, carrots, turnips,

-or celery.

-

-

-                             RABBIT SOUP

-

-Cut one or two rabbits into joints; lay them for an hour in cold

-water; dry and fry them in butter until they are half done; place

-the meat in a saucepan with four or five onions and a head of celery

-cut small; add to these three parts of cold water and a cup of peas,

-either green or dry; season with pepper and salt, then strain and

-serve it. Some like it unstrained.

-

-

-                  REMARKS ON GOMBO OF OKRA OR FILEE

-

-This is a most excellent form of soup, and is an economical way of

-using up the remains of any cold roasted chicken, turkey, game,

-or other meats. Cut up and season the chicken, meat, or other

-material to make the soup; fry to a light brown in a pot, and

-add boiling water in proportion to your meat. Two pounds of meat

-or chicken (bones and all), with a half pound of ham, or less of

-breakfast-bacon, will flavor a gallon of soup, which, when boiled

-down, will make gombo for six people. When the boiling water is

-added to the meat, let it simmer for at least two hours. Take the

-large bones from the pot, and add okra or a preparation of dried and

-pounded sassafras leaves, called filee. This makes the difference

-in gombo. For gombo for six people use one quart of sliced okra; if

-filee be used, put in a coffeecupful. Either gives the smoothness so

-desirable in this soup. Oysters, crabs, and shrimp may be added when

-in season, as all improve the gombo. Never strain gombo. Add green

-corn, tomatoes, etc., etc., if desired. Serve gombo with plain-boiled

-rice.

-

-

-                     GOMBO WITH CRABS, OR SHRIMP

-

-To a pound of beef add half a pound knuckle of ham; chop up both in

-inch pieces and fry them brown in two tablespoonfuls of boiling lard;

-add to them four large crabs cut up, or a pound of peeled shrimps, or

-both if desired; cut into this four dozen small okra pods, one large

-onion, a little red pepper, and salt to taste. Let all simmer on a

-slow fire for about twenty minutes; then fill up with warm water,

-enough to cover the contents two inches deep. Let this boil for two

-hours. If it becomes too thick, add as much water as required. If

-preferred a chicken can be used instead of the beef.

-

-

-                          SIMPLE OKRA GOMBO

-

-Chop a pound of beef and half a pound of veal brisket into squares

-an inch thick; slice three dozen okra pods, one onion, a pod of red

-pepper, and fry all together. When brown pour in half a gallon of

-water; add more as it boils away. Serve with rice as usual.

-

-

-                   OYSTER GOMBO WITH FILEE, NO. 1

-

-Take a grown chicken, fifty oysters, and a half-pound of ham to

-flavor the gombo. Cut up two onions fine, fry them in lard and

-thicken the gravy with flour; a teaspoonful will be enough. Cut up

-the chicken and ham, and put them to fry with the onions. Let all

-cook gently till brown, then put in a pint of boiling water and boil

-the chicken until it is almost in pieces. Half-an-hour before dinner

-pour in the oysters and their liquor. When ready for the table take

-a large spoonful of fresh powdered sassafras leaves or filee, wet it

-with a little of the soup, and stir it into the soup. If not thick

-or ropy enough, stir in another spoonful. Do not let the soup boil

-after the filee is put in, but remove it from the fire, or serve it

-immediately.

-

-

-                   GOMBO FILEE WITH OYSTERS, NO. 2

-

-Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown

-slowly so as not to scorch. Boil the liquor of two quarts of oysters,

-and when it is boiling throw in a cupful of cut leeks or onions, a

-large slice of ham, some parsley, and stir in the browned flour. Let

-this cook fifteen minutes; then pour in two quarts of oysters. Let

-them boil a few minutes, season with salt and pepper; take out the

-parsley and sift in half a cup of dried and pounded fresh filee; if

-not fresh more will be required.

-

-

-                     CHICKEN GOMBO WITH OYSTERS

-

-Take a young chicken, or the half of a grown one; cut it up, roll

-it in salt, pepper and flour, and fry it a nice brown, using lard

-or drippings, as if for fricassee. Cut up a quart of fresh green

-okras, and take out the chicken and fry the okra in the same lard.

-When well browned return the chicken to the pot and boil. Add to it a

-large slice of ham; a quarter of a pound will be about right for this

-gombo. Pour onto the chicken, ham and okra, half a gallon of boiling

-water, and let it boil down to three pints. Ten minutes before

-serving pour into the boiling soup two dozen fine oysters with half

-a pint of their liquor. Let it come to a good boil, and serve it with

-well-boiled rice.

-

-

-                         MAIGRE OYSTER GOMBO

-

-Take 100 oysters with their juice, and one large onion; slice

-the onion into hot lard and fry it brown, adding when brown a

-tablespoonful of flour and red pepper. When thick enough pour in the

-oysters. Boil together twenty minutes. Stir in a large spoonful of

-butter and one or two tablespoonfuls of filee, then take the soup

-from the fire and serve with rice.

-

-

-                    MAIGRE SHRIMP GOMBO FOR LENT

-

-Boil a pint of shrimps in a quart of water; give them only one boil

-up; then set them to drain and cool, reserving the water they were

-boiled in. Chop up three dozen okra pods, two onions, a pod of

-pepper, and a little parsley, and fry them brown in a little lard

-or butter; add to the okra the shrimps and the strained water in

-which they were boiled. Let all boil for an hour, and season with

-salt and pepper to taste. When shrimp and crabs can not be procured,

-half a pound of dry codfish, soaked an hour or two, and chopped

-fine, will do very well. All gombo should be thickened with a little

-flour--browned if preferred--and stirred in just before adding the

-water; then boil an hour.

-

-

-                        CRAB GOMBO, WITH OKRA

-

-Take six large crabs, throw them in cold water for a few moments.

-When cool cut off the limbs--while they are living if possible, as

-this renders them more delicate; clean them, and put them to fry,

-shells and all, in a pot containing a cup of lard, a cup of cut

-onions, a small bunch of parsley, and two tablespoonfuls of browned

-flour. Let them cook about fifteen minutes, and then pour on them

-two pints of boiling water and a quart of sliced okra; let it all

-stew gently for half an hour, and add a slice of lean ham and a quart

-of good veal or beef stock (made by boiling two pounds of veal or

-beef in two quarts of water until reduced to a quart); season with a

-teaspoonful of salt, and same of black and red pepper, and let all

-boil for half an hour. This soup can be made in the oyster season by

-putting in a quart of oysters and two quarts of their liquor instead

-of the boiled beef stock.

-

-

-                   CRAYFISH BISQUE. A CREOLE DISH

-

-Parboil the fish, pick out the meat, and mince or pound it in a

-mortar until very fine; it will require about fifty crayfish. Add

-to the fish one-third the quantity of bread soaked in milk, and a

-quarter of a pound of butter, also salt to taste, a bunch of thyme,

-two leaves of sage, a small piece of garlic and a chopped onion. Mix

-all well and cook ten minutes, stirring all the time to keep it from

-growing hard. Clean the heads of the fish, throw them in strong salt

-and water for a few minutes and then drain them. Fill each one with

-the above stuffing, flour them, and fry a light brown. Set a clean

-stewpan over a slow fire, put into it three spoonfuls of lard or

-butter, a slice of ham or bacon, two onions chopped fine; dredge over

-it enough flour to absorb the grease, then add a pint and a half of

-boiling water, or better still, plain beef stock. Season this with a

-bunch of thyme, a bay leaf, and salt and pepper to taste. Let it cook

-slowly for half an hour, then put the heads of the crayfish in and

-let them boil fifteen minutes. Serve rice with it.

-

-

-

-

-                                FISH

-

-

-                          FRICASSEE OF FISH

-

-All large fish make nice fricassee. Cut the fish into slices and lay

-it in a gravy made of fried onions, parsley, tomatoes and a little

-garlic; fry in butter and serve. Add catsup if liked.

-

-

-                             TO FRY FISH

-

-The fat from bacon, or salt pork, is much nicer to fry fish in, than

-lard. After the fish is cleaned, wash it and wipe it dry, and let

-it lie on a cloth till all the moisture is absorbed; then roll it

-in flour. No salt is required if fried in bacon or pork fat. There

-must be fat enough to float the fish or they will not fry nicely, but

-instead soak fat and be soft to the touch.

-

-

-                       TO STUFF AND BAKE FISH

-

-Choose any of the many dressings in this book. Take either plain

-bread stuffing, veal stuffing, or force-meat; fill the fish and sew

-it up; put a teacup of water in the baking pan, with a spoonful of

-butter and bake, according to the size of the fish, from thirty

-minutes to an hour. Season with pepper and salt and bake brown.

-

-

-                     CROAKERS AND MULLETS FRIED

-

-Have them perfectly cleaned; trim the fins, wipe the fish with a

-clean cloth, salt and pepper each one, and roll it in flour or fine

-corn meal, and then drop it into a pot of boiling lard and bacon

-grease mixed. When brown, pile up on a hot dish and serve, with any

-desired sauce or catsup.

-

-

-                    FILLETS OR SLICED FISH, FRIED

-

-When the fish is too large to fry whole, cut into slices and place

-them in a crock; season with pepper, salt, oil, lemon juice, and

-chopped parsley. Turn the fish in this mixture so that all parts may

-become well saturated with the seasoning. When wanted, drain, wipe

-dry and dip each piece separately in flour; drop into boiling lard;

-take it up as it browns, and ornament the dish with a border of fried

-parsley. Send to table with sauce to suit the taste.

-

-

-                       TROUT STUFFED AND BAKED

-

-Stuff one or more fish, with any stuffing desired; score them well

-and put in a buttered pan to bake; season with pepper, salt and

-chopped parsley, moisten them with a little essence of mushrooms or

-catsup and butter. Baste every five minutes until they are done;

-remove the fish to a hot dish. Throw a little wine or vinegar

-into the pan, and stir it to detach the crust from the pan; boil

-this sauce down, add a little more butter and pour over the fish.

-Mushrooms are an improvement to the sauce; but if not convenient,

-tomato sauce will answer.

-

-

-                        TROUT A LA VENITIENNE

-

-After well cleaning your trout, make slashes in the back, and insert

-butter rolled in parsley, lemon, thyme, basil, chives all minced very

-fine; pour some salad oil over it, and let it lie for half an hour;

-cover it with bread crumbs and chopped sweet herbs, boil it over a

-clear fire which is not too quick, and serve it with sauce No. 13.

-

-

-                      BROILED SPANISH MACKEREL

-

-Split the mackerel down the back; season with pepper and salt, rub

-it over with oil, place it on a gridiron over a moderate fire and,

-when browned on one side, turn. If it is a very large fish, divide it

-and broil one half at a time. When done, place it on a dish, and put

-butter, parsley and lemon juice over it. Serve with sauce No. 13.

-

-

-                          BROILED FLOUNDER

-

-This is cooked just as the Spanish mackerel in the preceding recipe;

-and may be sent to table with the same sauce, or sauce a l’aurore No.

-14.

-

-

-                     FLOUNDERS AND MULLETS FRIED

-

-These fish are very fine when fresh from the waters of Lake

-Pontchartrain. Flounder is better broiled, but still is very nice

-fried. Clean and dry the fish. Do not cut them in pieces, but score

-them across if very large. Have lard or bacon fat very hot; roll the

-fish in flour and drop into the boiling fat. Let them cook until

-brown, and serve with sauce No. 15.

-

-

-                PLAIN BOILED RED FISH OR RED SNAPPER

-

-Wash the fish; when cleaned, wipe it dry and rub it over with lemon

-juice and salt. Put it in a fish kettle or other vessel to boil,

-cover it with soft water and throw in a handful of salt. As soon as

-it begins to boil, skim it and let it simmer; hard boiling breaks the

-flesh before it is cooked thoroughly. When done, lift it out of the

-water with a drainer, slip it carefully on a dish and send to table

-with sauces No. 13 and No. 3.

-

-

-                      RED-FISH A LA PROVENCALE

-

-Have properly cleaned a medium sized fish; score it deep then put in

-a large dish and cover with a pickle or marinade made of two sliced

-carrots, two onions, some parsley and bay-leaves, three cloves of

-garlic, pepper and salt, the juice of two lemons, and a gill of salad

-oil. When thoroughly flavored, remove the fish from the marinade

-and bake three-quarters of an hour, basting frequently with wine

-and butter. When done, put it on a platter and keep hot. Add half a

-bottle of wine and some cayenne pepper to the marinade; stew well and

-strain over the fish. Garnish with cut lemon, sprigs of parsley and

-capers.

-

-

-                      BAKED AND STEWED CODFISH

-

-Scald for ten minutes some soaked codfish, it should soak all night;

-then scrape it white, pick it in flakes, and put it in a stewpan with

-a tablespoonful of nice butter worked into as much flour, and milk

-enough to moisten it. Let it stew gently ten minutes; add pepper to

-taste, and serve hot. Slice hard-boiled eggs over it, and sprigs of

-parsley around the dish.

-

-If the fish is to be baked you must put it on to scald, as above,

-after soaking all night; you must then put on double as much Irish

-potatoes as the quantity of codfish. Boil them, mash them, and then

-pick up the codfish fine, seasoning it with butter and pepper;

-moisten it with two beaten eggs, a little chopped onion, and milk if

-necessary. Make it all into a large soft pat, or cake, smooth it with

-a knife blade and put it in the stove to be browned lightly.

-

-

-                            CODFISH CAKES

-

-Soak the codfish all night, then scald for ten minutes; put to it an

-equal quantity of potatoes boiled and mashed; moisten it with beaten

-eggs, a bit of butter and a little pepper; form it into round cakes,

-about half an inch thick, roll them each one in flour, and fry in hot

-lard until they are a delicate brown. The lard must be boiling, and

-the cakes fried gently.

-

-

-                         COD AU BEURRE ROUX

-

-Cod; a little browned butter; a little flour; sugar; one onion;

-tablespoonful of vinegar.

-

-For cod au beurre roux, boil a piece of cod and separate it into

-flakes; brown some butter, dredge in a little flour, and a little

-sugar in powder, and in this fry some slices of onion a fine brown;

-throw in the vinegar, boil it up, pour over the fish, and serve it

-with crisp parsley.

-

-

-                     OYSTER STUFFING FOR TURKEY

-

-Take three or four dozen nice plump oysters, wash and beard them,

-add to them a tumblerful of bread crumbs; chop up a tumblerful of

-nice beef suet; mix together, and moisten with three eggs; season

-with salt, pepper, a little butter, a teaspoonful of mace, and some

-cayenne pepper. Roll force-meat into cakes, and fry them. They are

-pretty laid around a turkey or chicken.

-

-

-                    OYSTERS STEWED WITH CHAMPAGNE

-

-Put into a silver chafing dish a quarter of a pound of butter; lay

-in a quart of oysters; strew over them grated bread which has been

-toasted, beaten and sifted, some cut parsley and a little pepper and

-salt; cover the top with bits of butter cut thin; pour on a pint of

-champagne, cover and cook. This may be done in a pan or oven.

-

-

-                      OYSTERS STEWED WITH MILK

-

-Take a pint of fine oysters, one-half pint of their own liquor and

-a half a pint of milk; boil the liquor, take off the scum; put in a

-quarter of a pound of butter, pepper and salt to taste, and serve

-crackers and dressed celery with them.

-

-

-                       STEWED OYSTERS ON TOAST

-

-Take the oysters from their liquor, let it settle; then strain and

-add some whole pepper, two blades of mace, and three cloves, and put

-over a moderate fire in a block-tin covered sauce-pan; mix a little

-flour with a piece of butter, as large as a hen’s egg for two dozen

-oysters, and stir in the boiling liquor; remove any scum which may

-rise, then put in the oysters and let them cook for five minutes.

-Line a hot oyster dish with toasted, well-buttered bread, and pour

-over it the boiling oysters. Only rich juicy oysters will stew to

-advantage. Milk is always an improvement, but in this recipe it can

-be dispensed with; if, however, it is convenient pour in a half a

-pint just as the oysters are put in to boil, as earlier it might

-curdle.

-

-

-                            OYSTER TOAST

-

-A nice little dish for a luncheon or a late supper. Scald a quart of

-oysters in their own liquor, take them out and pound or chop them

-to a paste; add a little cream or fresh butter, and some pepper and

-salt. Get ready some thin slices of toast moistened with boiling

-water, and spread with fresh butter; then, spread over the butter the

-oyster paste. Put a thin slice of fresh cut lemon on each piece, and

-lay parsley on the platter. Serve this very hot or it will not be

-good.

-

-

-                      SCALLOPED OYSTERS.--NO. 1

-

-Lay the oysters in a shallow pan or dish with a little of their own

-liquor, some pepper, salt, chopped parsley, butter, and grated bread

-crumbs. Have a layer of bread crumbs on the top of the pan, and set

-it in the oven to bake a light brown. They should be served hot with

-tomato or walnut catsup poured over them.

-

-

-                      SCALLOPED OYSTERS.--NO. 2

-

-Procure any quantity of oysters desired, and place in a baking dish;

-put alternate layers of oysters and pounded crackers; season each

-layer with salt, pepper and butter. When filled, pour on enough milk

-to soak the crackers, and bake forty minutes. Serve hot.

-

-

-                            OYSTERS FRIED

-

-Take large oysters from their own liquor; dry and lay them in a towel

-till you heat, very hot, a cup of lard in a thick-bottomed pan. Dip

-each oyster in wheat flour, or rolled cracker, until it will hold

-no more; then lay it in the pan. The fire must be moderate, or the

-oysters will scorch before cooking through. They will brown on one

-side in five minutes, then turn them. Oysters may be dipped in beaten

-egg and rolled cracker, and then fried.

-

-

-                  OYSTER PICKLE. VERY EASY AND NICE

-

-Wash four dozen oysters; let them be fine and large, with plenty of

-their own liquor. Pick them carefully, strain their liquor and to it

-add a dessertspoonful of pepper, two blades of mace, a tablespoonful

-of salt, and a cup of strong wine vinegar. Simmer the oysters in this

-five minutes, then put them in small jars. Boil the pickle again,

-and when cold add a cup of fresh vinegar; and fill up the jars, cork

-them, and set away for use.

-

-

-                   VEAL SWEETBREAD AND OYSTER PIE

-

-The sweetbread of veal is the most delicate part of the animal. Boil

-it tender, season with pepper, salt and butter; put in two dozen

-oysters; thicken their juice with a cup of cream, a tablespoonful

-of butter, the yolks of two hard-boiled eggs, and a tablespoonful

-of flour. Pour all in a deep pan, and cover with paste and bake.

-If there is too much liquid, keep it to serve with the pie, if

-necessary, when baked. After baking, the pie is sometimes too dry.

-

-

-                      BEEFSTEAK AND OYSTER PIE

-

-Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so

-as to brown without cooking through; then place in a deep dish. Get

-four dozen oysters, beard them, and lay them in the pan over the

-beef; season with salt and pepper. Take the gravy in which the steaks

-were fried, pour out some of the grease; dredge in a tablespoonful

-of flour, let it brown and add to it a pint of good beef broth,

-then put in a wine-glassful of mushroom catsup, some of Harvey’s or

-Worcestershire sauce; heat it, and let it boil up a few times, then

-pour it over the oysters and steak. When the gravy has become cool,

-cover the pie with a good puff paste, and bake it for an hour and a

-half.

-

-

-                         FRICASSEE OF CRABS

-

-Take six nice fat crabs, wash them, and while _alive_ chop off the

-claws; then clean the rest of the crabs carefully and lay them in a

-dish. Chop up two onions fine, fry them in a tablespoonful of butter

-and lard mixed; when brown and soft stir in a large spoonful of

-flour, which must also brown nicely; throw in some chopped parsley

-and a little green onion, and when they are cooked pour on a quart

-of boiling water--this is the gravy. Now put in the crabs without

-parboiling. Let them simmer in the gravy for half an hour, and serve

-with boiled rice. Parboiling crabs destroys their flavor; they should

-be alive to the last moment.

-

-

-                      SOFT-SHELLED CRABS, FRIED

-

-Clean the crabs properly, dip them into rolled cracker, and fry them

-in hot lard salted. They must be dried carefully before frying, or

-they will not brown well. Serve with any favorite sauce.

-

-

-                          TO DRESS A TURTLE

-

-Cut off the head and let it bleed well. Separate the bottom shell

-from the top with care, for fear of breaking the gall bag. Throw

-the liver and eggs, if any, into a bowl of water. Slice off all the

-meat from the under-shell and put in water also; break the shell in

-pieces, wash carefully and place it in a pot; cover it with water,

-and add one pound of middling or flitch of bacon with four chopped

-onions. Set this on the fire to boil. (If preferred, open and clean

-the chitterlings or intestines also--some use them.) Let this boil

-gently for four hours; keep the liver to fry. While the under-shell

-is boiling, wash the top-shell neatly, cut all the meat out, cover it

-up and set it by. Parboil the fins, clean them perfectly; take off

-the black skin and throw them into water. Now cut the flesh removed

-from both shells into small pieces; cut the fins up; sprinkle with

-salt, cover and set them by. When the pot containing the shells,

-etc., has boiled four hours, take out the bacon, scrape the shell,

-clean and strain the liquor, pour back in the pot about one quart,

-and put the rest by for the soup (Turtle Soup No. 2). Pick out the

-nice pieces strained out, and put with the fins in the gravy. Add

-to the meat one bottle of wine, one gill mushroom catsup, one gill

-of lemon pickle, cloves, nutmeg, salt, pepper, and one pound fresh

-butter rolled in flour. Stew together; take out the herbs, thicken

-with flour and put in the shell to bake with a puff paste around it.

-Trim with eggs.

-

-

-                “GRENOUILLES FRITES,” OR FRIED FROGS

-

-Use only the hind-quarters of the frogs. After washing them in warm

-water, soak well; then put them into cold vinegar with a little

-salt, and let them remain one or two hours, after which throw them

-into scalding water, and remove the skin without tearing the flesh.

-Wipe them dry, dust flour on them and fry in butter or sweet oil,

-with plenty of chopped parsley. When brown, dust pepper and a little

-salt over them, and garnish with crisped parsley. Stewed frogs are

-seasoned with butter, wine, beaten eggs and parsley chopped fine.

-

-

-                              TERRAPIN

-

-Like crabs and lobsters, terrapins are thrown alive into boiling

-water and let boil till the outer shell and toe-nails can be removed.

-Then wash and boil them in salted water till the fleshy part of the

-leg is tender. Put them in a bowl or deep dish, take off the second

-shell, remove the sand bag and gall bladder, and cut off the spongy

-part. Cut up the meat, season it with salt, pepper, cayenne and mace,

-thicken with butter and flour, and cook. Just before serving put

-in a gill of sherry wine for every terrapin, and pour all over hot

-buttered toast.

-

-

-

-

-                  COLD MEATS AND HOW TO SERVE THEM

-

-

-                      TO SERVE PICKLED OYSTERS

-

-Take them from the pickle jar, put them into a glass dish, and

-ornament it with the tender, delicate leaves of celery and parsley.

-Serve with bread and butter sandwiches.

-

-

-                    TO SERVE MEAT OR CHICKEN PIE

-

-Lay a fringed napkin in a waiter or plate larger than the dish in

-which the pie is baked; set the pie on it; turn up the edges of the

-napkin against it, and put sprigs of parsley or delicate green leaves

-of celery on the edge of the plate to keep the napkin in place.

-

-

-                    A NICE WAY TO SERVE COLD MEAT

-

-Cut cold roast beef in slices, put gravy enough to cover them, add

-two tablespoonfuls of wine or catsup. If there is not enough gravy,

-make more by putting hot water and a good bit of butter, with a

-spoonful of browned flour. Let it stew gently. If liked, a sliced

-leek with a bunch of parsley may be added. Serve mashed potatoes with

-it. This is equal to beef a la mode.

-

-

-                    GLAZING FOR TONGUE, HAMS, ETC.

-

-Boil a shin of beef and a knuckle of veal for twelve hours in three

-or four quarts of water. Put in spices, herbs, and vegetables, the

-same as for soup; keep it boiling till it is reduced to a quart,

-then strain through a sieve and put away for use. This makes fine

-gravies, and is extremely useful to finish off baked hams, tongues,

-and cold roasts.

-

-

-                   BRAISED TONGUE WITH ASPIC JELLY

-

-Boil the tongue until tender, then place it in a stewpan with two

-onions, a head of celery, four cloves, and salt and pepper; cover

-it with the liquor it was boiled in; add to it a glass of brandy,

-a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a

-bunch of parsley. Let it simmer gently for two hours. Take out the

-tongue, strain the liquor it was boiled in, and add to it a box of

-Cox’s gelatine which has been soaked in a goblet of cold water. Heat

-it and pour over the tongue. Serve cold.

-

-

-                     SEASONING FOR SAUSAGE MEAT

-

-Chop up and run your sausage meat through the cutter, and to

-every pound of the ground meat, allow a tablespoonful of salt, a

-teaspoonful of mixed black and red pepper, a quarter of a teaspoonful

-of saltpetre, and a half cup of sage and sweet marjoram. If you

-prefer it you may substitute for the sage some thyme and summer

-savory.

-

-

-             SEASONING FOR STUFFING VEAL, PIG OR TURKEY

-

-When much seasoning is required it is well to keep it prepared on

-hand. It should always be kept well stopped. Dry a pound of salt;

-grind an ounce of white or black pepper; dry and powder two ounces of

-thyme and one of sweet marjoram; grate one ounce of nutmeg, and mix

-with half a pound of bread crumbs dried in a slow oven, three eggs,

-a quarter of a pound of butter or suet, and a cup of finely chopped

-parsley.

-

-

-                LIVER AND HAM FORCEMEAT FOR STUFFING

-

-Take a calf’s liver, or the livers of three or four turkeys, or

-geese; lay them in cold water, till ready to use them; cut with them

-the same quantity of fat ham or bacon; throw them into a saucepan,

-and let them fry a good brown; season with salt, pepper, spices,

-chopped mushrooms, parsley and three shallots. When soft, chop them

-fine, or else pass them through a sausage grinder. This recipe can be

-used for raised pies, or as an addition to turkey stuffing.

-

-

-             AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.

-

-Take an ounce each of mace and nutmeg, two ounces of cloves, two of

-pepper corns (whole pepper will do), marjoram and thyme, each one

-ounce, bay leaves half an ounce. Dry the herbs well first; put the

-spices and herbs in a paper closely folded, to keep in the aroma, and

-place them in a slow oven to dry for an hour, or two; then pound and

-sift them, through a sieve. Cork tightly.

-

-

-              TRUFFLES AND CHESTNUT STUFFING FOR A PIG

-

-Many persons like truffles for stuffing for a roast pig; they should

-be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper,

-salt and butter. Chestnut stuffing is prepared by roasting sixty

-chestnuts. Remove their hulls while hot, and pound them fine, add

-four ounces of butter, run this through a sieve, and add to it a few

-green onions, or chives, sweet basil, parsley and thyme; grate in a

-nutmeg, put in pepper and salt, and bind it with three eggs. Stuff

-the pig with it and serve with tomato sauce.

-

-

-           LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY

-

-Pare and cut into small pieces a pound of truffles, put them into a

-stewpan with a large spoonful of butter, one-half pound of fat bacon,

-chopped very fine; add a spoonful of black pepper, a clove of garlic,

-a little salt, a bunch of sweet basil and thyme, dried and powdered;

-add also half a pound of nice veal liver, boiled and grated. Set this

-all on the fire, let it cook until the truffles are soft, then mash

-with a wooden spoon; take it off to cool it, and stuff the pig with

-the forcemeat. Baste the pig with sweet oil, which is better than

-butter. It is supposed the pig comes from the butchers all ready for

-stuffing and baking. If the stuffing is desired for a turkey, add a

-quarter of a pound of bread crumbs and two beaten eggs, and baste the

-turkey with butter, instead of oil.

-

-

-                 NICE FORCEMEAT, FOR STUFFINGS, ETC.

-

-Take equal quantities of cold chicken, veal and beef; shred small and

-mix together; season with pepper, salt, sweet herbs, and a little

-nutmeg, _i. e._, if intended for white meat or anything delicately

-flavored, but if meant for a savory dish add a little minced ham, and

-garlic; pound or chop this very fine (it is well, and saves trouble,

-to run it through a sausage chopper), and make it in a paste with

-two raw eggs, some butter, marrow or drippings; stuff your joint,

-or poultry, and if there is some not used, roll it round the balls,

-flour them and fry in boiling lard. This is a nice garnish for a side

-dish.

-

-

-

-

-                      SAUCES FOR MEATS AND GAME

-

-

-                         NO. 1.--DUCK SAUCE

-

-Boil six large onions; change the water two or three times, while it

-is boiling, which takes away the strong taste. When soft, chop and

-put them in a saucepan with two large spoonfuls of butter, a little

-pepper and salt; now add either mushroom catsup, a cup of vinegar or

-a cup of wine, whichever is preferred.

-

-

-             NO. 2.--BROWN ONION SAUCE FOR POULTRY, ETC.

-

-Slice three onions after peeling them; fry them a bright brown

-in a spoonful of butter; sprinkle a little flour in, and let it

-brown also; add salt, pepper, and also sage, if for goose or duck,

-and parsley and thyme if for chickens or roast meat; add a cup of

-the liquor in which the fowl was cooked, let it boil up and add a

-tablespoonful of catsup.

-

-

-                       NO. 3.--MUSHROOM SAUCE

-

-Peel and wash the mushrooms, cut them in small pieces, and put them

-in a saucepan; cover them with water, and let them boil soft; then

-stir in butter, mixed in flour, until it is thick enough to form a

-nice sauce; add pepper and salt.

-

-

-                 NO. 4.--MINT SAUCE FOR SPRING LAMB

-

-Wash carefully a cup of tender green spearmint, chop it fine, and mix

-with it half a cup of sugar and a cup of good vinegar.

-

-

-                      NO. 5.--WHITE ONION SAUCE

-

-Peel and boil six white onions, and when tender pour off the water;

-chop the onions small, and add to them a cup of hot milk, a large

-spoonful of butter, and pepper and salt to taste. Thicken with a

-little flour if preferred.

-

-

-                     NO. 6.--TOMATO SAUCE, PLAIN

-

-Peel and slice twelve tomatoes, pick out the seeds; add three pounded

-crackers, salt and pepper; stir twenty minutes and serve.

-

-

-                       NO. 7.--CRANBERRY SAUCE

-

-Stew cranberries till soft; when soft, stir in sugar; scald a few

-minutes and strain, or not, just as you please; it is good either way.

-

-

-             NO. 8.--SALAD SAUCE OR DRESSING FOR LETTUCE

-

-Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl

-with a tablespoonful of mustard and one of sweet cream; add gradually

-two tablespoonfuls of sweet oil; when well mixed add the yolk of a

-raw egg, to give the paste a delicate smoothness; a little salt, a

-spoonful of sugar, and one tablespoon and a half of fine vinegar.

-

-

-                NO. 9.--SAUCE PIQUANTE FOR COLD MEAT

-

-Slice two onions, fry them in butter; put them in a stewpan with

-a carrot, some sweet herbs, such as dried thyme or marjoram, two

-eschalots, some parsley and a clove of garlic; dredge in a spoonful

-of flour. When the carrot is perfectly done, mash it in the stewpan

-with a wooden spoon, and when smooth add to it a cup of soup stock.

-When this boils up, throw in a cup of strong vinegar. Add salt and

-pepper, and strain.

-

-

-           NO. 10.--BUTTER AND FLOUR SAUCE OR WHITE SAUCE

-

-Mix a tablespoonful of butter and one of flour; mix over the fire,

-with a cup of cold water, stirring all the time. When this boils,

-take a quarter of a pound of fresh butter, if for a number of guests,

-and stir in the butter quickly, adding a cup of cold water by

-degrees, to keep the butter from oiling; finish with the juice of a

-lemon, and strain. It must be served hot, and made only a few moments

-before it is wanted. It gets oily if kept long. Add a spoonful of

-chopped parsley.

-

-

-         NO. 11.--CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.

-

-Take half a pint of butter sauce and add two tablespoonfuls of capers

-and a little salt.

-

-

-                  NO. 12.--PARSLEY AND BUTTER SAUCE

-

-Take half a pint of butter sauce No. 10, and add half a cup of

-chopped parsley and the juice of one lemon. Pour hot water on the

-parsley before chopping.

-

-

-                    NO. 13.--LEMON SAUCE FOR FISH

-

-To half a pint of butter sauce No. 10, add the juice of a lemon and

-another lemon sliced; take out the seeds, and let all boil together.

-This is good with broiled Spanish mackerel or pompano, also with

-broiled fish.

-

-

-                 NO. 14.--SAUCE A L’AURORE, FOR FISH

-

-Pound the spawn of a lobster very smooth, with a small piece of fresh

-butter, and press it through a sieve in the white sauce and a large

-spoonful of lemon juice, and set it over a clear fire to simmer for a

-minute or two, taking care it does not boil.

-

-

-                        NO. 15.--SAUCE FROIDE

-

-Mince quite fine some parsley, chervil, tarragon, chives and burnet;

-mix them in five or six tablespoonfuls of oil, or three yolks of

-hard-boiled eggs rubbed down smooth; add two tablespoonfuls of

-vinegar, some made mustard, salt and pepper; beat all together until

-it is smooth and thick, and serve in a sauce-boat. A good sauce for

-fish.

-

-

-             NO. 16.--CHESTNUT SAUCE FOR TURKEY OR FOWLS

-

-Take half a pint of veal stock; half a pound of chestnuts; peel of

-half a lemon; a cupful of cream or milk; a very little cayenne and

-salt.

-

-Remove the dark shell of the chestnuts, and scald them until the

-inner skin can be taken off. Then put them into the saucepan with the

-stock, the lemon peel cut very thin, some cayenne and salt. Let it

-simmer till the chestnuts are quite soft. Rub it through a sieve; add

-the seasoning and cream, and let it simmer for a few minutes, taking

-care it does not boil, and stirring constantly.

-

-

-           NO. 17.--WHITE CELERY SAUCE FOR BOILED POULTRY

-

-Take six heads of celery, cut off the green tops, slice the remainder

-into small bits and boil in half a pint of water until it is tender;

-mix three teaspoonfuls of flour smoothly, with a little milk. Add

-six spoonfuls more of milk, stir it in; add a little salt and a small

-piece of butter. On boiling take off.

-

-

-                  NO. 17½.--CELERY PUREE FOR TURKEY

-

-Chop up six or eight heads of celery, boil them a few minutes; drain

-and put them in a saucepan, with half a pound of butter, some white

-soup stock, a little sugar, pepper and salt; cook till soft, then

-strain it through a sieve, heat it again and add a cup of milk or

-cream.

-

-

-               NO. 18.--WHITE CUCUMBER SAUCE FOR MEATS

-

-Take four or five cucumbers; three-quarters of a pint of veal stock;

-the yolks of three eggs; a little cayenne pepper and salt.

-

-Peel and take out the seeds from the cucumbers, cut them into very

-small pieces and put them into a sauce-pan with the stock and

-seasoning, and simmer it slowly until they are tender. Then stir in

-the yolks of the eggs well beaten. Make it very hot, but do not let

-it boil; and serve it up quickly.

-

-

-                   NO. 19.--EGGS AND BUTTER SAUCE

-

-Boil six eggs hard; when cold, peel them and put them into a cup of

-butter, melted; mix with a little flour, make it hot, stir in pepper

-and salt. Some people like lemon, and many require walnut catsup.

-This is left to personal taste.

-

-

-              NO. 20.--WINE SAUCE FOR VENISON OR MUTTON

-

-Take from the stock pot a pint of the soup; let it boil down to half

-a pint; season with a dozen cloves, a teaspoon of salt, and a little

-pepper; then stir in a cup of wine, or of currant jelly.

-

-

-            NO. 21.--SAVORY JELLY FOR COLD TURKEY OR MEAT

-

-Put in the pot two pounds of beef; if you have veal or beef bones,

-break them and throw them in also, but they require longer boiling to

-dissolve the gelatine. Put in half a pound of sweet ham or bacon, add

-all the sweet herbs, such as thyme, basil, parsley and marjoram; last

-of all, salt and pepper to taste. Boil for three or four hours. When

-it is sufficiently boiled, take off, strain, and put away to cool.

-Take off all the fat and sediment, and clarify by throwing into it

-the whites and shells of three eggs; add three blades of mace and a

-cup of wine or lemon juice. Place it again on the fire, let it boil

-a few times, and strain it through a jelly-bag. When well made it

-is delicious with cold turkey, and under the name of “aspic jelly,”

-figures in the finest French cooking.

-

-

-              NO. 22.--TOMATO SAUCE, RICH AND VERY FINE

-

-Take a dozen large ripe tomatoes, pick off the stalks; extract the

-seeds and watery juice by squeezing them in the hand. Place the

-pulp in a stewpan with four ounces, or a quarter of a pound, of raw

-ham, cut into cubes; a dozen small eschalots and a bunch of thyme

-or parsley. Throw in a little butter, and fry all gently until the

-tomatoes soften sufficiently to be passed through a strainer. Mix

-this _puree_ with a cupful of good soup-stock or other soup; add the

-strained juice of the tomatoes, and let boil fifteen minutes, then

-set it by to clarify. Serve it hot. When canned tomatoes are used,

-omit the first directions.

-

-

-                     NO. 23.--BROWN OYSTER SAUCE

-

-Prepare this just as white oyster sauce (No. 24); only you use brown

-gravy instead of cream, as in white oyster sauce.

-

-

-                     NO. 24.--WHITE OYSTER SAUCE

-

-Put three dozen oysters in a stewpan, without their juice, which

-save; mix with the oysters, half a pound of butter, thickened with

-flour (work it well with a spoon); season with cayenne pepper and

-salt, and thin with a cup of milk or cream, and a cup of oyster

-juice. Boil altogether for ten minutes.

-

-

-               NO. 25.--OYSTER SAUCE FOR BOILED TURKEY

-

-Put three dozen oysters in a stewpan; save their liquor in a bowl;

-mix with the oysters half a pound of butter and flour, worked

-together, and season with cayenne pepper and salt; thin this now

-with the liquor from the oysters and a cup of cream. Let it boil ten

-minutes and serve on the turkey.

-

-

-                       NO. 26.--SAUCE PIQUANT

-

-Put a large spoonful of sweet butter in a stewpan, slice into it two

-onions, two carrots, a little thyme, two cloves, two eschalots and

-a bunch of parsley; add, if liked, a clove of garlic. Let them cook

-until the carrot is soft, then shake in a little flour; let it cook

-five minutes more, and add a cup of beef or veal stock, and half a

-cup of strong vinegar; skim and strain through a sieve. Add salt and

-pepper when boiling. This is nice on cold meat.

-

-

-                 NO. 27.--STOCK FOR SOUPS OR GRAVIES

-

-Break the bones of a knuckle of veal, add to it a pound of lean beef

-and a half pound of lean ham; stew in two quarts of water until it is

-reduced to one. If for gravy, add to it two carrots, two turnips and

-two heads of celery. When the vegetables are soft, strain and keep

-for use. Water added to gravies spoils them.

-

-

-                    NO. 28.--EGG SAUCE WITH LEMON

-

-Boil six eggs; when cold, take off the shells, and slice them into

-a cup of melted butter; add pepper and salt, and stir constantly

-while heating. Add the juice of a lemon, or vinegar, or catsup as

-preferred. This sauce is equally good for boiled fish or poultry.

-

-

-                     NO. 29.--HORSERADISH SAUCE

-

-To a spoonful of mustard add three tablespoonfuls of vinegar and a

-little salt; if you have it, put in two spoonfuls of cream. Grate

-into this as much horseradish as will thicken it; then mash a clove

-of garlic and your sauce is ready.

-

-

-                    NO. 30.--TO KEEP HORSERADISH

-

-Grate the root, and pour strong vinegar over it, and bottle. This is

-fine for roast meat.

-

-

-                        NO. 31.--SAUCE ROBERT

-

-Cut into small pieces four large onions; brown them with three ounces

-of butter and a spoonful of flour. When yellow-brown, pour on them

-half a pint of veal, or beef gravy, or soup; let all simmer for half

-an hour; season with salt and pepper, and at the moment of serving,

-add a dessertspoonful of made mustard.

-

-

-                    NO. 32.--PIQUANT TOMATO SAUCE

-

-Mash half a dozen ripe tomatoes (pick out the seeds), put them in

-a stewpan with sliced onions, and a little meat gravy; let them

-simmer, till nearly dry, then add half a pint of brown gravy, left

-of cold meat, and let it cook twenty minutes. Strain and season with

-cayenne pepper, salt and lemon juice. Tarragon vinegar may be used

-instead of the lemon juice.

-

-

-                        NO. 33.--CREAM SAUCE

-

-Put a quarter of a pound of butter in a stew-pan, with a small

-tablespoonful of wheat flour, a teaspoonful of chopped parsley,

-and the same of young onions, or eschalots, chopped fine; add a

-saltspoonful of salt, and the same of pepper, and a grated nutmeg.

-Mix these well together, then add a glass of cream, or rich milk,

-set it over the fire, and stir it with a silver spoon until it is

-ready to boil; if it is too thick, add more milk. This sauce should

-be stirred for fifteen minutes. Extract of celery improves it. Serve

-with boiled rabbits, meat or poultry.

-

-

-                        NO. 34.--APPLE SAUCE

-

-Peel, quarter, and core some rich, tart apples; add a very little

-water, cover and set them over the fire; when tender, mash them

-smooth, and serve with roasted pork, goose, or any other gross meat.

-

-

-                      NO. 35.--CRANBERRY SAUCE

-

-Wash and pick a quart of cranberries; put them into a stew-pan, with

-a teacupful of water, and the same of brown sugar; cover the pan

-and let them stew gently for one hour; then mash them smooth with

-a silver spoon; dip a quart bowl in cold water, pour in the stewed

-cranberries, and leave till cold. Serve with roast pork, ham, turkey

-or goose.

-

-

-               NO. 36.--SAVORY SAUCE FOR A ROAST GOOSE

-

-A tablespoonful of made mustard, half a teaspoonful of cayenne

-pepper, and three spoonfuls of port wine. When mixed, pour this (hot)

-into the body of the goose before sending it up. It wonderfully

-improves the sage and onions.

-

-

-                  NO. 37.--FRIED PEACHES FOR SAUCE

-

-Take peaches, not fully ripe, wash and wipe them; then cut them in

-slices a quarter of an inch thick, and fry in the pan, after pork.

-Serve with the meat. This is a South Carolina dish.

-

-

-                  NO. 38.--FRIED APPLES AS A RELISH

-

-Wash fine, fair apples without paring; cut them in slices an eighth

-of an inch thick, and fry in hot lard, or pork fat. Serve with fried

-pork.

-

-

-               NO. 39.--RICH LEMON SAUCE, FOR PUDDINGS

-

-Boil a fresh lemon in plenty of water, until a straw will penetrate

-it, then cut it in slices, and each slice in quarters; add a

-teacupful of sugar, and the same of butter, with a large teaspoonful

-of wheat flour worked into it; put all together into a stew-pan, and

-stir in gradually half a pint of boiling water; keep it over the fire

-for ten minutes, stirring it all the time, then serve with half a

-nutmeg grated over.

-

-

-                         NO. 40.--HARD SAUCE

-

-Beat a quarter of a pound of butter to a cream, then stir into it

-half a pound of pulverized white sugar, and beat it until it is

-light. A wineglass of wine or brandy may be added. Grate nutmeg over

-it. Put it on ice if the weather is warm.

-

-

-               NO. 41.--TO KEEP HORSERADISH FOR SAUCE

-

-Grate a quantity in season, and keep it in bottles filled with strong

-vinegar. A clove of garlic added to each bottle is an improvement.

-

-

-                NO. 42.--TO MAKE GOOD VINEGAR; NO. 1

-

-Mix a quart of molasses in three gallons of rain water; add to this,

-one pint of sharp yeast. Let it ferment and stand four weeks; you

-will then have good vinegar.

-

-

-             NO. 43.--ANOTHER WAY TO MAKE VINEGAR; NO. 2

-

-To make good pickles or sauces of several kinds, good vinegar is

-required. To a gallon of water put two pounds of coarse brown sugar;

-boil and skim it for half an hour. Put it in a tub or jar to ferment;

-add to it in the tub a slice of raised wheat-bread soaked in yeast.

-It can be bottled off or put in a cask in a week or two, but must be

-left unstopped, and the bung covered with muslin to keep out insects.

-

-

-              NO. 44.--TO MAKE GOOD VINEGAR FOR PICKLES

-

-To a gallon of whisky add four pounds of brown sugar, a cup of yeast,

-and seven gallons of water. Put it into a demijohn or keg. If you set

-the vinegar in April, it will be good in November to pickle with.

-Cover the mouth of the vessel with muslin, to keep out flies or

-insects, which trouble and sometimes ruin vinegar while making. When

-sharp and clear, bottle it.

-

-

-               NO. 45.--TO MAKE GOOD AND CHEAP VINEGAR

-

-Take three quarts of molasses, add to it eight gallons of rain water;

-turn the mixture into a clean cask, shake it well two or three times,

-throw in a few spoonfuls of good yeast, or two yeast cakes; place the

-cask in a warm place, and in ten days throw in it a sheet of common

-brown paper, smeared with molasses; it should be torn into narrow

-strips. This paper seems necessary to form mother, in making vinegar,

-unless you use whisky to commence the fermentation; then paper is not

-necessary.

-

-

-

-

-                               ENTREES

-

-

-                      KIDNEY AND MUSHROOM STEW

-

-Cut the kidneys into slices, wash and dry them carefully; pepper and

-salt them, roll them in flour, and fry in butter till of a delicate

-brown color. Pour some plain beef stock, or beef gravy, in the pan;

-add a chopped onion, and stew for half an hour; then put in a cupful

-of mushrooms, and cook for fifteen minutes. Mushroom catsup will

-serve as a substitute. Use one-half the quantity of catsup.

-

-

-                  STEWED LAMB CHOPS WITH GREEN PEAS

-

-Season the chops with pepper and salt; roll in flour and fry to a

-pale brown. When done, if the chops are very fat, pour some of it

-into the stock-pot and cover the chops with boiling water. Parboil

-a pint of green peas; add them to the chops, together with a large

-spoonful of sweet butter. Dredge in a spoonful of flour, and let all

-stew gently for half an hour.

-

-

-                             IRISH STEW

-

-Take from one to three pounds of loin of mutton, or ribs of beef; cut

-it into chops; add by weight as many white potatoes, sliced, as there

-is beef. Throw in from two to six chopped onions, according to size,

-some pepper and salt, and a large spoonful of butter to each pound of

-meat. Let all stew gently for two hours and serve with boiled rice or

-macaroni.

-

-

-                             PIGEON STEW

-

-Pick and wash the pigeons, stuff them with bread crumbs, parsley,

-pepper, salt and butter mixed; dust with flour, and put into a pan to

-brown. Add butter and a little soup-stock or gravy. Stew gently until

-tender. Before dishing add a glass of wine if approved, if not, a

-little more stock, if the gravy has become too thick.

-

-

-                        TRIPE WITH MUSHROOMS

-

-Clean and parboil tripe before cooking. When it is white and tender,

-cut it into pieces suitable to fry; pepper and salt it, and dip it

-in flour or rolled cracker, then drop it into hot bacon fat. When

-browned on both sides, take up and make a gravy of some of the fat in

-which it was fried, a little flour, and a wineglass of good vinegar.

-Pour this around the tripe and serve with mushrooms.

-

-

-                         STEWED TRIPE, PLAIN

-

-Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and

-add a cup of milk, or milk and water, a piece of butter as large as

-a hen’s egg, a tablespoonful of flour sifted in, a bunch of parsley,

-and a green onion, if desired. Cook slowly for nearly two hours.

-

-

-                         TO FRY TRIPE BROWN

-

-It must be thoroughly boiled and tender, or no frying will make it

-good. Let it be perfectly cold, cut it in pieces, roll each piece in

-salt, pepper and flour, and fry brown in bacon grease. Frying tripe

-in lard makes it tasteless. When nicely brown take it up, dredge a

-little flour in the gravy, and put in a half cup of vinegar. Serve in

-a sauceboat, or pour over the tripe as preferred.

-

-

-                 SCALLOPS OF MUTTON, WITH MUSHROOMS

-

-“Sautez,” or fry the scallops brown, then pour off the fat, add a

-glass of wine, a dozen button mushrooms, three ounces of truffles cut

-in pieces, and a cup of broth, or the stock of plain soup without

-vegetables. Simmer gently, and finish by adding the juice of a lemon.

-

-

-                         HASHED BEEF, PLAIN

-

-Slice some beef in very thin pieces, season with pepper and salt, and

-shake a little flour over it. Next, chop a medium sized onion and

-put it (without the beef) into a stew-pan with a tablespoonful of

-mushroom or tomato catsup. Boil for a few minutes, then add a pint of

-broth stock, or gravy-soup; boil it down to half the quantity. Five

-minutes before serving, throw in the cold sliced beef; let it boil

-five minutes and serve on toasted bread.

-

-

-                        SANDWICHES. VERY FINE

-

-Take half a pound of nice sweet butter, three tablespoonfuls of mixed

-mustard, the same of sweet oil, a little salt, pepper and the yolk

-of an egg. Put it over the fire and stir till it thickens; set it by

-to cool and chop fine some tongue or boiled ham. Cut the bread thin,

-then spread on the dressing and over it put a layer of ham or tongue.

-Press the slices of bread hard together, trim the edges and garnish

-with curled parsley.

-

-

-              SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS

-

-Home-made bread cuts better for sandwiches than baker’s bread, so

-if you wish the sandwiches very nice, it is better to make a loaf

-at home. For bread and butter sandwiches, cut the bread very thin,

-spread it evenly with sweet butter, and lay the buttered sides

-together. Lay them in circles on a plate and put parsley on top of

-them. Sandwiches may be made with cheese sliced and placed between

-the buttered bread, or with hard-boiled eggs sliced or chopped, and

-put between. The best are made with boiled smoked tongue or ham, with

-French mustard spread over the butter.

-

-

-                       TO MAKE FRENCH MUSTARD

-

-Put on a plate an ounce of the best mustard, add to it salt, a clove

-of garlic or a few tarragon leaves. Mince the garlic, stir it in, and

-pour on vinegar till it is of the proper thickness for use.

-

-

-                 VEAL HASH FOR BREAKFAST. VERY NICE

-

-Take a pint cup of cold veal cut small, dredge it with a spoonful of

-flour, and add a piece of butter the size of a hen’s egg. Put all

-in a stew-pan with half a pint of water; cover up and put it on the

-stove; let it simmer for an hour at least, stir it occasionally and

-add to it some parsley and sweet herbs. Just before serving add a

-teacup of milk, and serve on toasted bread.

-

-

-                 PLAIN VEAL AND HAM PIE. EASILY MADE

-

-Cut a pound of veal and a pound of ham into slices, salt them

-slightly; chop a cupful of mushrooms, a bunch of parsley, some

-eschalots, and fry them lightly; add to them a pint of soup stock,

-boil it together for five minutes and pour it into the piepan where

-you have placed your ham and veal. Put a dozen hard-boiled yolks of

-eggs in among the contents of the pie, cover it with a nice paste and

-bake it one hour and a half.

-

-

-                FRICANDELLONS OF COLD VEAL OR MUTTON

-

-Mince the meat very fine, soak a thick slice of bread in boiling

-milk, mash it, and mix it with the cold meat; add a beaten egg (or

-two if you have more than a quarter of a pound of meat), some chopped

-parsley and thyme, a little grated lemon peel, pepper and salt; make

-this into cakes, and fry in butter or lard. Serve them dry on a

-serviette, accompanied with a gravy made from the bones of the minced

-meat which must be cooked with an onion, a little butter and flour,

-and milk; when brown it is ready.

-

-

-                 VEAL AND HAM RAISED PIE, OR TIMBALE

-

-Lard two pounds of lean veal well with strips of fat bacon, and add

-two pounds of ham. Line a deep pan or mould with rich paste; lay in

-the bottom of this a layer of liver forcemeat, then the veal and ham,

-and so on in alternate layers, till the dish is full. Season between

-each layer with thyme, bay leaf, marjoram, or any dried and pounded

-sweet herbs; fill up the hollow places, and cover the pan with paste.

-Decorate the top of the pie with cut dough leaves; make a hole in the

-top to pour in the gravy, and let out the steam. Egg the top of the

-pie and bake it for three hours; withdraw it from the oven, and place

-the point of a funnel in the hole in the top, and pour in about a

-pint of good gravy or veal consommé. This should be eaten cold. It

-will be jellied all through if cooked enough.

-

-

-                        VEAL SALAD FOR LUNCH

-

-To a pint of minced veal add three heads of celery. Pour over this a

-dressing made of the yolks of four hard-boiled eggs, a tablespoonful

-of dry mustard, and a large spoonful of olive oil. When this dressing

-is well beaten and perfectly smooth, add to it slowly (to keep from

-curdling) four tablespoonfuls of good wine vinegar, a little cayenne

-and salt. Garnish the dish with parsley and celery leaves.

-

-

-                   VEAL SWEETBREADS, WITH TOMATOES

-

-Set over the fire two quarts of ripe tomatoes; stew slowly, and

-strain through a coarse sieve. Add to them four or five sweetbreads,

-well trimmed and soaked in warm water; season with salt and cayenne

-pepper. Thicken with three spoonfuls of flour and a quarter of a

-pound of butter, mixed; cook slowly till done, and just before

-serving stir in the beaten yolks of three eggs.

-

-

-                     VEAL LOAF FOR LUNCH OR TEA

-

-Mince cold roast veal as fine as possible; add a fourth part as

-much fat ham, a cup of grated bread, or cracker crumbs, and two

-well-beaten eggs to bind the crumbs together; season with salt,

-and pepper (black and red), mix and form it into a loaf. Glaze the

-outside with yolk of egg, and sprinkle over it fine cracker crumbs.

-Bake half an hour, and serve with gravy made from the bones, etc., of

-the veal. Serve the gravy hot.

-

-

-                    MINCED VEAL AND POACHED EGGS

-

-One pound of cold veal chopped very fine. Boil half a pint of sauce

-till it begins to thicken or glaze; then add a cup of cream and the

-minced veal; season with pepper and salt. When dished put six poached

-eggs around it, alternately with slices of red tongue or ham. This is

-a nice breakfast dish, and uses to advantage the cold meats from the

-day previous.

-

-

-                      CALF OR PIG BRAINS FRIED

-

-Wash the brains in salt water, and wipe dry and dip in wheat flour or

-in beaten egg and then in bread crumbs. Fry in butter or lard, and

-season with pepper, salt and lemon sliced.

-

-

-               CALVES’ AND PIGS’ FEET FRIED IN BATTER

-

-Wash and cook the feet tender, the day before using. When wanted,

-wash and roll them in a little flour to dry. Set them by, and make a

-batter of flour, eggs, milk, and a little salt and pepper (one egg is

-sufficient to two feet); take out the largest bones and roll the feet

-in batter, or lay them in a pan with hot lard, and pour the batter

-over them. Fry a delicate brown and serve on toast.

-

-

-                     CALF’S HEAD BOILED OR BAKED

-

-Have a head nicely cleaned, and soak it in salt and water to make

-it look white. Remove the eyes. Take out the tongue and salt it. Of

-the brains make a separate dish. To boil the head put it in a pot of

-lukewarm water and boil till very tender. Serve with sauce made of

-butter, flour and water, some lemon juice and tomatoes. If to bake,

-dredge flour over it, put on bits of butter, season with pepper,

-salt, and sweet herbs, set in a hot oven and baste with the water in

-which it was boiled.

-

-

-                         POTTED CALF’S HEAD

-

-Boil a calf’s head or half a beef’s head with a cow-heel until very

-tender. When done, pick out all the bones and chop the meat and

-tendons very fine; strain the liquor they were boiled in, and set

-it away to cool; skim off the fat and pour the jelly over the meat.

-Season with a teaspoonful of black pepper, salt, and thyme, powdered;

-boil all together for a few minutes, and pour into bowls or jelly

-moulds. Serve with parsley. Add a little garlic if the flavor is

-liked.

-

-

-             COLLARED CALF’S HEAD WITH BRAINS. COLD DISH

-

-Boil half, or the whole calf’s head, as you require. Cover it with

-water and let it simmer for two hours; take it up, remove the bones,

-and put them back into the broth; let it continue to stew, adding to

-it sage leaves, and an onion. Cut the meat of head and brains into

-a stew-pan, adding to it some slices of ham, pepper and salt, the

-chopped tongue and an eschalot; let these cook two hours. The brains

-should be beaten up with two eggs, before putting them in, which

-should be the last thing. Then pour all in a mould and fill up with

-the liquor from the head, which should be boiled to a jelly.

-

-

-                      CURRY OF COLD ROAST FOWL

-

-Take two large onions, two apples, two ounces of butter, a

-dessertspoonful of curry powder or paste, half pint of gravy or

-soup-stock, one spoonful of lemon juice and two tomatoes.

-

-Fry the fowl and the onions in butter to a light brown color; stew

-the apples, or fry them also. Put all, onions, apples, gravy and

-fowl, with the tomatoes and lemon juice into a stewing pan and let it

-stew thirty minutes; then serve with boiled rice. If curry paste is

-used instead of curry powder, no lemon is required.

-

-

-                            WELSH RAREBIT

-

-Cut a pound of cheese in slices a quarter of an inch thick, fry them

-together five minutes in butter, then add two well-beaten eggs, a

-little mustard and pepper; stir it up and send it to table hot, on

-slices of buttered bread.

-

-

-                       HAM TOAST FOR LUNCHEON

-

-Beat the yolk of an egg with a tablespoonful of sweet milk; set it on

-the fire to warm, and thicken it with grated or finely chopped ham;

-let it simmer a few moments and pour it on buttered toast. This is

-for one person.

-

-

-                 WINTER DISH OF BAKED BEANS AND PORK

-

-This is a very heavy dish, but nourishing, and it is well to know how

-to cook it, as it is economical.

-

-Pick the beans, wash them, and put them to soak over night in plenty

-of water. In the morning pour this water off and put the beans in a

-kettle of cold water; place them on the fire and let them simmer till

-quite tender. Take them up and drain them; when thoroughly drained,

-put them in a baking pan with a large piece of salt pork; score the

-pork and lay it deep in among the beans, not upon them. Pour boiling

-water over them and bake till brown. If in a range, leave them in all

-night. This constant change of water improves the beans very much,

-and makes them less flatulent.

-

-

-

-

-                        MUTTON, BEEF AND HAMS

-

-

-                      REMARKS ON BOILING MEATS

-

-Meat, whether fresh or salted, smoked or dried, should always be

-put on the fire in cold water. Dried meats should be soaked before

-boiling. The delicacy of meat and fowls is preserved by carefully

-skimming while they are boiling.

-

-

-                             STUFFED HAM

-

-Smoked hams are much liked stuffed with spices and sweet herbs, which

-the only kind of stuffing a salt ham will admit, as bread, crackers

-or oysters would sour before the ham could be used. If you wish to

-stuff a ham, look at the recipe for “Aromatic Spices for seasoning

-Meat, Pies, etc.” Soak your ham all night, scrape it nicely, and

-boil it half an hour to make the skin tender; then take it from the

-pot, gash it all over, introduce as much of the pounded spices as

-the incisions will hold, and then close the skin over the gashes and

-boil in the same manner, with vegetables thrown in, as in recipe for

-boiled ham.

-

-

-                              BAKED HAM

-

-Soak and clean your ham, boil it with onions, cloves, parsley and

-sweet herbs until it is nearly done, then let it cool in its own

-liquor; when cold, pull off the skin and place the ham in the oven

-gate, with a little sugar and bread crumbs over it till it is brown.

-If it is to be eaten hot, serve with vegetables and some acid or

-piquant sauce; if cold, send up savory jelly, No. 21.

-

-

-                            TO BOIL A HAM

-

-Run a knife, or skewer, into the thickest part of the ham next the

-bone; if the knife comes out clean the ham is good, if it smells rank

-and smears the knife the ham is not good. Select your ham, then,

-according to this rule, and when good lay it in cold water; scrape

-and wash it carefully, and let it remain in the water all night.

-In the morning, when the water--enough to cover the ham--is nearly

-boiling lay the ham in, and keep the water in a simmer. When it has

-boiled about an hour throw in two carrots, four onions, two heads

-of celery, a sprig of parsley, two or three blades of mace and four

-cloves. If the ham is very salty, it is well to change the water

-before putting in the seasoning. To obtain tenderness and mellowness

-the ham must not be allowed to boil hard, only simmer. Too much heat

-hardens all meat, especially salt meat. When the ham is done set it

-off in its own water, let it cool in it; by this means it will retain

-its moisture. When cool take it out, skin it, and dredge sugar over

-it, set it in the oven till it browns, or hold a hot shovel over it.

-

-

-               DAUBE GLACEE OF BEEF, FOR COLD SUPPERS

-

-Take a thick round of beef--from four to six inches is the best

-size--make holes in it and stuff them with salted pork or bacon; roll

-each piece, before it is drawn through the beef, in pepper, salt,

-sugar, and vinegar, with minced parsley, and a very little minced

-garlic. If the weather is cold it will be better to keep the meat

-till the next day before cooking it. Boil two calf’s feet or four

-pig’s feet until they drop to pieces; pick out the bones and strain

-the liquor; set it away to jelly, or put it on ice to make it jelly.

-The next morning, put one half the jelly in a large stew pan, then

-add the beef, and cover it with the remainder of the jelly. Paste the

-pan over very tight or cover it extremely well, so that none of the

-flavor can escape. Cook this about four hours; when done, take out,

-cover with the liquor, and set it aside till it is jellied. This is

-delicious to eat cold, for suppers and collations.

-

-

-                   BOILED BRISKET OF BEEF, STUFFED

-

-A piece weighing about eight pounds requires five or six hours to

-boil. Before boiling the beef make a dressing of bread crumbs,

-pepper, butter, salt, sweet herbs, mace, and an onion, all chopped

-fine and mixed with a beaten egg. Put the dressing between the fat

-and the lean of the beef; sew it up to keep the dressing in. Flour a

-cloth, tie the beef up tight in it, and let it boil five or six hours.

-

-

-                     ROUND OF BEEF STEWED BROWN

-

-Make incisions in the beef and stuff with chopped onions, salt,

-pepper, and sweet basil, thyme and parsley. Dredge the meat with

-flour, lay some slices of bacon over it, and put it to brown in a

-close oven. Slice two turnips, four carrots, four salsifies, three

-stalks of celery and two onions; add a quarter of a cup of tomato

-catsup or two large tomatoes; season with salt and put all in the

-oven to cook with the meat. After it has been cooking in the oven two

-hours and is brown, add a cup of water with the vegetables. Cover

-again closely, and let this stew for one or two hours more, or until

-the meat and vegetables are tender.

-

-

-                TO FRY A STEAK TO TASTE AS IF BROILED

-

-It sometimes happens that when the fire is low and the coals gone

-out, you are called on to cook a steak. Then get up a quick blaze in

-the stove with some kindlings. Put in a pan, over the blaze, a little

-butter; when it is hot lay in your steak; let it fry quickly; while

-frying cover the pan. Work some butter, salt and pepper together in

-a tin pan, and when the steak is done to taste, let it lie in this

-mixture a few minutes, and then serve. Do not salt a steak until it

-is cooked as salt will toughen it and draw out its juices.

-

-

-                     ROUND OF BEEF A LA BARONNE

-

-Boil a fat round of beef for half an hour, take it up and put in a

-deep dish; cut gashes in the sides of the meat, put pepper and salt

-into each gash; fill the dish the meat is in with claret wine; set it

-in to bake, adding as it goes in the stove three blades of mace, a

-cup of pickled capers, or nasturtiums, three white onions cut small,

-and a bunch of parsley cut fine. Stew or bake all together until the

-meat is tender. Toast some slices of bread very brown, lay them in

-the bottom of a dish, lay in the beef and pour the gravy around it,

-unless it is preferred in a sauce boat.

-

-

-                         ROASTED BEEFSTEAKS

-

-Tenderloin or porterhouse steaks are the best for broiling. Have a

-clear fire of coals to broil on; rub the gridiron with a little fat

-of the meat; lay on the steak without salting, let it broil gently

-until one side is done, then turn. Catch the blood as you turn it,

-to make the gravy rich. If the steak is a large firm one, take a

-quarter of a pound of butter and work into it pepper and salt. When

-the steak is done lay it on to this seasoned butter, keep it hot

-until the butter melts, turn the steak in it a few times, put the

-blood with the gravy, and serve hot, with tomato sauce or catsup.

-

-

-                      TO ROAST BEEF IN A STOVE

-

-A fine roasting piece of beef may, if properly managed, be baked in

-a stove so as to resemble beef roasted before a large, open fire.

-Prepare the meat as if for roasting, season it well with salt,

-pepper, and a little onion if liked. Set the meat on muffin rings,

-or a trivet in a dripping pan, and pour into the pan a pint or so

-of hot water to baste the meat with. Keep the oven hot and well

-closed on the meat; when it begins to bake, baste it freely, using a

-long-handled spoon; it should be basted every fifteen minutes; add

-hot water to the pan as it wastes, that the gravy may not burn; allow

-fifteen minutes to each pound of meat unless you wish it very rare.

-Half an hour before taking it up, dredge flour thickly over it, baste

-freely and let it brown. Take the meat from the pan, dredge in some

-flour and seasoning if needed; throw into the gravy a cup of water,

-let it boil up once, and strain into a sauce boat or gravy tureen.

-

-

-                  LEG OF MUTTON BOILED A L’ANGLAISE

-

-Select a fat, fine leg of mutton, put it on the fire in warm water;

-when it boils skim it, and let it simmer gently for two hours and

-a half; throw in a tablespoonful of salt. When the mutton is done

-garnish with turnips mashed in cream, butter, pepper and salt, and

-send it to table with a sauce boat of caper sauce No. 11.

-

-

-                         ROAST LEG OF MUTTON

-

-Select a fine, fat leg, cut holes in it, and lard it with fat bacon;

-season with parsley, pepper, and salt and put it to bake in a slow

-oven. Roast it for two hours, and serve with tomato sauce.

-

-

-                    MUTTON STUFFED WITH MUSHROOMS

-

-Chop up half a pint of mushrooms, put them in a stew pan with some

-chopped parsley and onion, and a tablespoonful of grated lean and

-same of fat ham; season with salt and pepper, add the yolks of four

-eggs, stir it all together, and introduce it in the leg by taking out

-the bone or by making incisions in the mutton. Bake very brown, froth

-it up by dusting flour over it, and serve with a good brown gravy,

-in which some currant jelly is melted. Sauce No. 28 is very nice for

-stuffed leg of mutton.

-

-

-                            MUTTON HAUNCH

-

-Let it lie in vinegar and water a few hours before it is put to cook.

-When wanted, rub it all over with pepper and salt, and when going to

-put it in the oven, cover it with a paste made of flour and water,

-to keep in the juices while baking; allow fifteen minutes to each

-pound of mutton. When half done, take off the flour paste, baste the

-meat well and dredge flour over it. Half an hour before serving, stir

-into the pan a quarter of a pound of butter, baste the meat freely,

-dredge flour over it again, and brown. Serve with port wine and

-jelly in the gravy, or if preferred, use one of the sauces mentioned

-for roast mutton.

-

-

-                 MUTTON THAT WILL TASTE LIKE VENISON

-

-Take a hind quarter of lamb or mutton; rub it well all over with

-brown sugar, half a pint of wine, and same of vinegar. Let it stay

-in this pickle for a day or two, if the weather is cold. When it is

-wanted, wash it, dry it, and roast it, or it may be cut into steaks,

-or made into a pie like venison. Sugar is a great preservative, and

-gives a finer flavor than salt, which hardens delicate meats. Salt

-drains out the juices of mutton or lamb.

-

-

-

-

-                           FOWLS AND GAME

-

-

-                           BOILED CHICKEN

-

-After the chickens are cleaned and trussed fold them in a nice white

-cloth, put them in a large stew-pan and cover them with boiling

-water; boil them gently, and skim carefully as long as any scum

-rises; let them simmer slowly as that will make them plump and white,

-while fast boiling will make them dark and lose flavor. When done lay

-them on a hot dish, and pour celery, oyster, or egg sauce over them.

-Serve some also in a boat, as it keeps hot longer than when poured

-over the fowls. Boiled tongue or ham should be served with boiled

-chicken. If the chicken is not very tough, an hour or an hour and a

-quarter is sufficient to boil it.

-

-

-                       COUNTRY FRIED CHICKENS

-

-Take a young, fat chicken, cut it up, pepper and salt it, dredge it

-over with flour, and set it by while you mix a cup of lard, and some

-slices of fat bacon in a frying pan. Let the lard get very hot, then

-drop in a few pieces of the chicken, always allowing room in the pan

-for each piece to be turned without crowding. As fast as you fry the

-pieces, put them on a dish over hot water to keep the heat in them

-while you make the gravy. Pour off some of the grease the chicken was

-fried in, and then dredge into the frying pan some flour, let this

-brown nicely and then pour into it a cup of sweet milk, little at a

-time; let it froth up, and then place your chicken back into the

-gravy for three minutes. If you like the chicken brown and dry, pour

-the gravy under it on the dish for serving.

-

-

-                    BOILED CHICKENS WITH STUFFING

-

-Truss and stuff the chicken as for roasting, dredge it all over with

-wheat flour, and put it in a pot of boiling water; take the pot off

-the fire for five minutes after the chicken is put in, or the skin

-will crack; then let it boil gently according to its age and weight,

-an old fowl requiring twice as long to boil as a young one; allow

-fifteen minutes to the pound. Take off all the scum as it rises, and

-when done serve with hard-boiled egg sauce, or parsley, or oyster

-sauce. This is a nice way to cook a fat old chicken, as it is much

-more tender and nourishing than baked, for if the chicken is old

-baking toughens it.

-

-

-                    STEW, OR FRICASSEE OF CHICKEN

-

-Clean and wash the chicken, cut it up as for frying, lay it in a

-stew-pan with water to cover it; add a teaspoonful of salt and half

-as much pepper; set it to boil very gently, take off all scum as it

-rises. When the chicken is tender, which will be in an hour, take a

-teacup of butter, a tablespoonful of flour worked in it, and a bunch

-of parsley, put them in the stew-pan with the chicken; let all stew

-twenty minutes, and serve on toasted bread. Egg-balls around the

-toast add much to the beauty of this dish.

-

-

-                   CHICKEN FRICASSEE A LA MARENGO

-

-Cut the chicken up as for a fricassee, put it in a sauce-pan with a

-wineglassful of salad oil, and allow it to cook rather briskly for

-twenty minutes; then put in with it a quarter of a pound of truffles

-cut up, a bunch of parsley, six chives or small green eschalots,

-a bruised clove of garlic, and pepper and salt; let them stew for

-twenty minutes; then pour off the oil and take out the parsley. If

-only one chicken is used, throw in half a pint of button mushrooms, a

-ladleful of brown gravy sauce, and the juice of a lemon. Garnish this

-dish with pieces of fried bread and large crayfish.

-

-

-                           ROAST CHICKENS

-

-Draw them and stuff with rich bread and butter stuffing; baste them

-with butter and a little fat bacon, seasoned with sweet herbs;

-brown nicely, and serve with their own gravy made by sifting in a

-tablespoonful of flour and a cup of hot water; add a little chopped

-parsley, and serve with hard-boiled eggs on the dish with the

-chickens.

-

-

-                   CHICKEN SAUTE WITH OYSTER SAUCE

-

-Cut up the chicken as for frying, roll each piece in salt, pepper,

-and sifted flour, and fry a light brown. Pour off most of the grease

-the chicken was fried in, and in the same pan put three dozen oysters

-with a pint of their juice, and a spoonful of lemon juice. Let them

-simmer a few minutes, and serve with pieces of fried bread around the

-dish.

-

-

-                       COLD CHICKEN ESCALLOPED

-

-Mince cold chicken without the skin, wet it with gravy or hot water

-(gravy is best), and season with salt and pepper. To the minced meat

-of one chicken, put two ounces of sweet, fresh butter, cut small.

-Rub tin or silver scallop pans with butter, strew over the bottom

-powdered cracker, lay the minced chicken in, strew cracker over the

-top, and bake in a hot oven long enough to brown the top. Serve with

-celery or pickle.

-

-

-                         TO BROIL A CHICKEN

-

-Clean it as usual and split it down the back, break the breast-bone

-with a stroke of the potato beetle, spread it out flat and lay it

-on the gridiron over clear coals; put the inside of the chicken to

-the fire first. Put a tin cover over it, let it broil quickly until

-nearly done, then turn it and finish without the cover. When nicely

-browned take it on a dish, season it with salt and pepper, and butter

-it freely; turn it once or twice in the butter and serve it hot.

-

-

-                            CHICKEN CURRY

-

-Cut up the chicken and stew as usual for the table. When done add a

-tablespoonful of curry powder. Serve rice with the dish.

-

-

-                       CHICKEN PIE, A LA REINE

-

-Cut two chickens up as for frying, lay some veal cut in small pieces

-in the bottom of your pie dish, cut up over the veal a slice of fat

-ham; on this place your chickens; place hard-boiled yolks of eggs in

-among the chicken. Take half a pint of white sauce, made with butter,

-flour, and milk or water; pour this over the chickens, season with a

-cup of chopped mushrooms, some parsley, pepper and salt (a good pie

-can be made if you omit the mushrooms and ham, but not so rich as

-this recipe); now cover your pie with a good paste, and bake for an

-hour or two.

-

-

-                          PLAIN CHICKEN PIE

-

-Take two nice chickens, or more if they are small, cut them up as for

-frying, and put them in a pot to stew with some slices of fat meat.

-Let them cook for half an hour, then add a few onions and four Irish

-potatoes sliced small, so that in cooking they may be thoroughly

-dissolved in the gravy. Season with pepper, salt, a little parsley,

-and a quarter of a pound of sweet butter. When it is cooked well

-there should be gravy enough to cover the chickens. If you want it

-very nice, beat up two eggs, and stir into the stew with half a pint

-of milk. Line a five-quart pan with a crust made like soda biscuit,

-only more shortening; put in the chickens and gravy; then cover with

-a top crust. Bake until the crust is done and you will have a good

-chicken pie.

-

-

-                           CHICKEN POT PIE

-

-Cut up a chicken, parboil it, save the liquor it was boiled in. Wash

-out the kettle, or take another one, and in it fry three or four

-slices of fat salt pork, and put it in the bottom of the dish in

-which the pie is to be made; then put in the chicken and the liquor,

-also a piece of butter the size of a teacup, and sprinkle in some

-pepper; cover with a light crust and bake an hour.

-

-

-                            BONED TURKEY

-

-Chop up one pound of white veal, with a pound of fat bacon; season

-high with chopped mushrooms, parsley, pepper, salt, and a bunch of

-sweet herbs; when chopped fine, pound them in a mortar or pass them

-through a sausage grinder; add to this the yolks of three eggs,

-and place it by in a basin for use. Peel a pound of truffles, and

-cut up a boiled smoked tongue, a pound of fat bacon, or a pound of

-calf’s udder or veal. Next bone a turkey, or two fine capons, or

-fowls, and draw the skin from the legs and pinions inside. Take

-the turkey on a napkin--it is now limp and boneless--cut slices

-from the thick breast and place it on the skin where it seems to

-be thin, distribute the flesh of the fowl as evenly as you can on

-the skin; season it slightly with pepper and salt. Spread a layer

-of the prepared force-meat in the basin, let it be an inch thick;

-then place the cut-up tongue, bacon and veal, lay a row of chopped

-truffles and a layer of the force-meat until the skin is covered,

-or as full as it will hold. It must be sewed up the back, the ends

-tied, like a cushion, or roly-poly; to do this you must butter a

-cloth and put it tightly over the turkey skin, as it will be quite

-too tender to stand the cooking, etc., unless supported by a napkin.

-Tie it up tightly and place it in a round stewpan with the bones and

-any trimmings of veal or poultry at hand, add to it two boiled calf’s

-feet, or an ounce of gelatine, two onions stuck with four cloves, a

-bunch of parsley, six green onions, a bunch of sweet basil, and a

-bunch of thyme, two blades of mace, and a dozen pepper corns, or

-whole peppers; moisten all with half a pint of wine or brandy. Warm

-this up and put in your tied-up gelatine, pour over it as much white

-veal stock as will cover it well, put it back in the stove to simmer

-gently for two hours and a half; let the gelatine get cold in its

-own seasoning, and then take it out and put it under a weight while

-you remove the stock or gravy; take off all the cold grease from the

-surface and clarify with eggs in the usual way. When the gelatine

-is quite cold, remove the weight, take it from its napkin, wipe it

-and glaze it, and place it on a dish. Decorate it with the strained

-gravy, which should have been placed on ice as soon as clarified and

-strained. It will now be a firm jelly; if not, put it on ice again,

-and trim the boned turkey or fowls with it.

-

-Gelatines of turkeys, geese, capons, pheasants, partridges, etc., are

-made in the same way. This is from the finest source, and will repay

-any one who tries to make this magnificent dish. It has never, to my

-knowledge, been given in an American cook-book, as it was obtained

-from one who was _Chef de Cuisine_ to a crowned head of Europe.

-

-

-                             WILD TURKEY

-

-If the turkey is old, or tough, it must be boiled one hour before

-being stuffed for baking. Then stuff it with oysters, bread and

-butter, and season with pepper and salt; baste with butter, and the

-juice of the turkey. Make the gravy by putting in the pan a pint of

-oysters, or button mushrooms, throw in a cup of cream, or milk, salt

-and pepper, and send to table hot, with the turkey.

-

-

-              A PLAIN WAY TO COOK A TURKEY BY ROASTING

-

-Make a dressing to suit you; there are several to choose from in

-this book, made from bread, or forcemeat. Stuff the turkey, season

-it with salt, pepper, and a little butter, dredge it with flour and

-put it in the oven; let the fire be slow at first, and hotter as it

-begins to cook. Baste frequently with butter; when the turkey is well

-plumped up, and the steam draws toward the fire, it is nearly done;

-then dredge again with flour, and baste with more butter until it is

-a nice brown. Serve with gravy and bread sauce; some like chestnuts

-stewed in the turkey gravy, and served with it. A very large turkey

-will take three hours to roast, one of eight pounds will take two

-hours.

-

-

-                     ROAST TURKEY A LA PERIGORD

-

-For this purpose choose a fine young hen turkey; make an incision

-at the back of the neck, and through this take out the entrails, as

-the turkey looks so much nicer than when otherwise cut. Cut away the

-vent, and sew up the place with coarse thread; singe off the hairs

-and scald the legs to get off the black skin, if the skin is black,

-as it sometimes is. The neck should be cut off close into the back,

-and the crop left entire; some cooks can do this and some think it

-too much trouble. Break the breast bone and take it out. Lay a little

-salt on the turkey, and cover it up, while you prepare the stuffing.

-Wash three pounds of truffles, if the hen turkey is a large one; if

-it is small two pounds will do. Peel the truffles and slice them;

-throw them into water, and scald them; add two pounds of fat ham, or

-bacon, also the turkey liver, and a quarter of a pound of veal liver;

-season this with pepper, salt, nutmeg, chopped thyme, and a clove of

-garlic. Set the stew-pan, containing all these ingredients, on a

-slow fire, and let them cook for an hour, stirring them occasionally,

-with a wooden spoon. Mash them all up and let it get cool; when cool,

-stuff the turkey full of the truffle dressing, and fill the crop

-also; sew it up carefully, and tie it with a string, then truss the

-turkey, and if time allows, put it away for the next day. It should

-then be roasted, keeping it well basted with the liquor the truffles

-were boiled in, and butter added to it.

-

-

-                   BOILED TURKEY AND CELERY SAUCE

-

-Draw a fine, young turkey hen, and remove the angular part of the

-breast bone; take two pounds of fat veal dressing and stuff the

-turkey with it. Put over the fire to cook the veal, bones, and turkey

-giblets, to make some white soup stock; season this and let it boil

-until you want to put the turkey on to cook. Now truss your turkey

-and put it in a boiling pot with a carrot, two onions, a head of

-celery, and a bunch of sweet herbs; now pour over the turkey the

-stock from the veal and giblets; cover with it, if enough; if not,

-put in water to cover it and set it to boil; when it has boiled one

-hour, put it on the back of the stove, and let it simmer and braise,

-until dinner. Take off any strings that may look badly; dish it up.

-Pour over it a well-made _puree_ of celery, or oyster sauce, and send

-to table. This is an elegant mode of serving turkey.

-

-

-                   BOILED TURKEY WITH OYSTER SAUCE

-

-Clean and truss it the same as for baking. Stuff the turkey with

-oysters, bread crumbs, butter and mace, all mixed and seasoned. Put

-it on the fire in a kettle of water not hot, but slightly warm; do

-not drop it into boiling water or it will break the skin and spoil

-the appearance of the turkey. Cover it close, and when the scum rises

-take it off. Let the boiling continue for one hour, then put the pot

-containing the turkey on the coolest part of the stove, and let it

-simmer for half an hour. Serve with oyster sauce in a sauce boat.

-

-

-                            DUCK ROASTED

-

-Pick, draw and singe the duck; wash it out carefully and stuff it

-with potatoes, mashed with butter, onions, and parsley. Put it down

-to a good fire or in a hot oven, pour in a cup of water; let it roast

-for half an hour if it is fat and tender, longer if tough. As soon as

-the duck is cleaned, boil the giblets, and before serving, chop them

-up fine with some of the gravy from the duck, two tablespoonfuls of

-catsup, a lump of butter, and a little brown flour. Have lemons cut

-on side dishes, or serve with brown duck sauce No. 1. See sauces for

-meats, ducks, etc.

-

-

-                        DUCKS, TAME AND WILD

-

-Tame ducks are prepared for the table the same as young geese, that

-is, stuffed with bread, butter, pepper and onion, or with mashed and

-seasoned Irish potatoes. Wild ducks should be fat, the claws small

-and supple; the hen is the more delicate. Do not scald wild ducks,

-but pick them clean and singe over a blaze. Draw and wipe them well

-inside with a cloth; rub pepper and salt inside and out; stuff each

-duck well with bread and butter stuffing. If the ducks are at all

-fishy, use onion in the stuffing, and baste very freely. It is well

-to parboil them in onion and water before stuffing; throw away the

-water and then proceed to stuff and roast them. Put in the pan a

-teacup of butter, baste well with this, and when nearly done, dredge

-flour over the ducks, and brown them nicely. For the gravy you must

-boil the giblets; while the ducks are cooking mince these fine; add

-pepper, salt, and a teaspoonful of browned flour. Take a glass of

-wine and a large spoonful of currant jelly; heat them and serve with

-the ducks, mixed with the giblets, or serve it in a dish alone; as

-you like.

-

-

-                          CANVAS-BACK DUCKS

-

-These are cooked the same as wild ducks, without onion however, in

-the basting, as they have no disagreeable taste. Serve wine and

-currant jelly with canvas-back ducks.

-

-

-                    TO STEW DUCKS WITH GREEN PEAS

-

-Truss the ducks as for baking and boiling, and put them away in the

-pantry; then put two ounces of butter in a stew-pan on the fire, stir

-in two tablespoonfuls of flour, stir until it becomes brown or a fawn

-color; then pour in a pint of broth or gravy made from veal, or from

-water in which the ducks or chickens have been boiled. Stir this

-while cooking, and when it boils, put in the ducks; let them cook for

-half an hour, or until done or nearly so, then add a quart of green

-peas, an onion chopped, and a sprig of parsley; allow these to stew

-gently until done; remove the parsley and the ducks, and if there is

-too much sauce, cook it down a little; dish up, pour the peas and

-gravy over the ducks and serve.

-

-

-                            ROASTED DUCK

-

-Clean, draw and truss the duck, or ducks, wash them nicely, salt

-and pepper them, and get ready a sage and onion stuffing (see roast

-goose) or stuff with mashed potatoes, or bread, butter, onions,

-pepper and salt mixed, and bound together with an egg.

-

-

-                          BROILED TEAL DUCK

-

-Split the duck like a partridge down the back, broil on clear coals,

-butter freely, and serve on buttered toast; pepper and salt when

-broiled, just before putting on the butter; if salted before it

-extracts the fine flavor.

-

-

-                             WILD DUCKS

-

-There are several kinds of ducks South, and some are very fine. Truss

-wild ducks and lay them in a pan to bake with a small onion in the

-body; put butter over them, with a bunch of celery, a little pepper

-and salt; cook slowly and garnish with lemon. Wild ducks should be

-wiped dry after they are drawn, and rubbed on the inside with pepper

-and salt, except the canvas-back, which should be left to its own

-delicious flavor.

-

-

-                             WILD GEESE

-

-Wild geese should be cooked rare, and stuffed with a dressing of

-bread, butter, and a small quantity of pungent seasoning, such as

-onion, cayenne, or mustard.

-

-

-                  ROAST GOOSE, WITH SAGE AND ONION

-

-Draw a fine fat goose, stuff it with a seasoning of the following

-mixture: Take four onions, peel them and boil them ten minutes in

-plenty of water to take from them the strong taste. When the onions

-have boiled take them from the fire, chop fine, and add to them a

-large spoonful of sage leaves dried and powdered, then add a cupful

-of stale white bread crumbs, a teaspoon of black pepper, a little

-cayenne, and a teaspoon of salt. Mix all together with a cup of milk

-or beef water, and stuff the goose with it. Put it in the oven and

-brown it nicely; baste often with butter; when done dish it with its

-own rich brown gravy, and send to table with a boat of apple sauce.

-

-

-                GOOSE, WITH CHESTNUTS A LA CHIPOLITA

-

-Get the goose ready as usual. To prepare the stuffing take sixty

-large chestnuts, peel them by scalding, then put them in a stew pan

-with two ounces of butter, one onion chopped fine, and a sprig of

-parsley; chop and mix all together and stuff the goose with it; mix

-with the chestnuts one pint of good broth, and stew them down in it

-before stuffing the goose. Boil down the gravy very much, and when

-the goose is served, add the juice of two oranges, half a pound of

-currant jelly, and a lemon peel in the gravy. Pour this over the

-goose when it goes to the table.

-

-

-                         GAME, VENISON, ETC.

-

-Venison is the finest game we have South. The haunch or saddle is

-always roasted; it requires constant attention, and should be turned

-and basted frequently while cooking. Cover the fat with thick white

-paper while cooking; when nearly done, take off the paper and baste

-well with claret wine, butter and flour. Currant jelly is the usual

-accompaniment of roasted venison, and is preferred by some to wine,

-in cooking it.

-

-

-                            VENISON STEAK

-

-Venison steak is good fried or broiled. If to be broiled, season with

-pepper, salt, and butter, and cook quickly on a hot gridiron. If the

-meat is not fat, make a gravy for it of wine, flour, and butter.

-Serve hot.

-

-

-                            VENISON PASTY

-

-This is a pie made from the bones, meat, etc., of venison, after the

-steak and haunch are taken off. Cut up and stew, or braise the parts

-of meat intended for the pie; season with pepper, salt, port wine,

-butter, and if liked, mushrooms; stew all until tender, then make a

-paste and finish like chicken pie. This is better to eat cold than

-hot and should be rich enough to be a solid jelly when cold.

-

-

-                    SQUIRREL, OR YOUNG RABBIT PIE

-

-Cut up two or three young squirrels or rabbits; put them in a

-saucepan to cook with two ounces of butter, a handful of chopped

-mushrooms, a bunch of parsley and two shallots chopped; season with

-pepper and salt, and a little thyme or sweet herbs; cook them a light

-brown. Throw in a glass of white wine, a half cup of brown gravy from

-veal or chicken, and the juice of half a lemon. Toss all up on the

-fire fifteen or twenty minutes, and it is ready to be put in the pie.

-If you have no gravy on hand, add to the rabbits a cup of sweet milk,

-and a piece of butter, as large as a hen’s egg. Make a nice paste,

-line the sides of the pan, pour in the stewed rabbit, and cover with

-paste. Bake until a light brown, and eat cold or hot. It is almost as

-good as venison pie.

-

-

-                       HARE OR RABBIT ROASTED

-

-If the hares and rabbits are young, the ears will be tender. Clean

-the rabbits and wash them through several waters. If to be roasted,

-they must be stuffed with grated bread crumbs, suet or butter, a

-chopped onion, the liver of the rabbit chopped, and a lemon peel

-grated. Moisten with eggs and a little claret. Put this in the rabbit

-and sew it up; baste with butter, and cook for two hours. Make the

-gravy with the drippings in the pan, a little cream or milk, and

-flour. If the rabbits are old, they are good stewed slowly with sweet

-herbs, wine, water, and chopped onions, and thickened with flour and

-butter.

-

-

-                    CEDAR, OR CAROLINA RICE BIRDS

-

-These are very small, but make a delicious pie by stewing them with

-butter and sweet herbs, and baking them in a light paste, with plenty

-of gravy.

-

-

-                         PARTRIDGE OR QUAILS

-

-Are nice roasted or broiled, and served on toast. If baked they

-require constant basting.

-

-

-                        PIGEON PIE. VERY NICE

-

-Take six pigeons, truss them, and stuff them with their own livers,

-a little bacon, some butter, parsley, and rolled cracker or a small

-piece of bread; salt to taste; cover the bottom of the baking dish

-with slices of veal or beef; season with chopped parsley, mushrooms,

-pepper, salt, and butter. Place the pigeons on this, and cover with a

-nice pie crust. When the pigeons are placed in the pan, lay between

-each two pigeons the yolks of two hard-boiled eggs. Be sure and have

-enough gravy to keep the pie very moist. This can be done by adding

-plain beef-stock or water as the pie bakes. Parboil the pigeons a

-little, also the beef, before putting them in the pan, and then keep

-the water they were boiled in to fill up the pie.

-

-

-                            ROAST PIGEONS

-

-Truss them when plucked and drawn, lay thin slices of fat bacon on

-their breasts; bake them three-quarters of an hour, and then make

-a gravy with their giblets, which should have been boiling for the

-purpose. Chop up the livers, etc., brown them and serve with the

-pigeons. Thin the gravy with the stock the liver was boiled in.

-

-

-                       TO ROAST A SUCKING PIG

-

-In selecting a pig for the table, one four weeks old is to be

-preferred. Let the pig be prepared in the usual way by the butcher,

-that is scalded, drawn, etc. Stuff it with a mixture of two or three

-onions, say half a pint when sliced and chopped, and a dozen leaves

-of sage, pepper and salt; set this to simmer on the fire, then throw

-in half a pint of bread crumbs if the pig is small--if a large one,

-put a pint of crumbs--a quarter of a pound of butter, and the yolks

-of four eggs. Cook this and stuff the pig with it; sew the pig up

-and put it in the oven to roast; baste it often with a brush or

-swab dipped in olive oil, dust a little sugar over it, and brown it

-evenly. Take off the head before serving, take out the brains, put

-them in a stew pan; add to them some chopped parsley, pepper, and

-salt, a cup of the gravy from the pig, and the juice of a lemon. Stir

-this over the fire, and send it to the table hot in a separate boat.

-

-

-

-

-                             VEGETABLES

-

-

-                 IRISH POTATOES, MASHED AND BROWNED

-

-Boil them without peeling; peel them while hot, mash them up with

-sweet butter, a little milk, pepper and salt. Many like them better

-when mashed and smoothed over with a knife blade, and slightly

-browned in the oven. They can be kept hot in this way if the meal is

-kept back for a guest, which is convenient on some occasions.

-

-

-            STEWED IRISH POTATOES. A NICE BREAKFAST DISH

-

-Wash, peel, and slice six potatoes; throw them for a few moments into

-cold, salted water, take them out in five minutes and place them in a

-stew pan on the fire; cover them with cold water; when tender, throw

-off all the water, pour over them half a cup of sweet milk, a little

-salt, pepper, and chopped parsley, and thicken them with a spoonful

-of butter, rolled in flour, or a teaspoonful of flour, beaten in

-carefully to prevent it from lumping; stew a few moments and serve in

-a covered dish.

-

-

-                                PUFFS

-

-Very nice potato puffs may be made by mashing seven or eight

-potatoes smoothly, and mixing in with them two well-beaten eggs, two

-tablespoonfuls of melted butter, also well-beaten, and a cup of milk.

-Pour it into a pan and bake in a hot stove.

-

-

-                           FRIED POTATOES

-

-Wash and pare a sufficient quantity for the meal. Slice them in the

-machine, taking care to bear down lightly, so as to have the slices

-very thin. Have ready a vessel of very hot lard, and drop the sliced

-potatoes into it, letting them remain till they begin to brown. Take

-them out with a wire ladle, scatter a little fine salt over them, and

-serve while hot. Success depends almost entirely upon having the lard

-sufficiently hot. If the potatoes do not brown, but absorb fat, and

-are limp and greasy, be sure the lard must be made hotter. Properly

-fried, they may be eaten with relish when cold, as they are crisp and

-palatable.

-

-

-                           FRIED POTATOES

-

-Pare and cut the potatoes in thin slices; throw them as you cut them

-into salted water to cool, and make them crisp. Put them piece by

-piece on a dry towel and wipe dry, then drop them into boiling fat,

-enough to float them. As they brown dip them out with a skimmer, and

-salt them a little.

-

-

-                           POTATO CROQUETS

-

-Take six boiled potatoes (cold mashed potatoes will do), add three

-tablespoonfuls of grated ham, a little pepper, salt, and chopped

-parsley, also, the yolks of three eggs; form into balls, dip in egg

-and roll in bread crumbs; fry in hot lard; garnish with parsley.

-

-

-                           SWEET POTATOES

-

-Are good baked plain in their skins; or boiled, peeled and sliced,

-served with butter; or boiled, and then sliced in a pan, butter and

-sugar thrown over them, and baked in the stove. Some persons like

-them boiled and mashed with butter, and browned in the oven like

-Irish potatoes.

-

-

-                          TURNIPS, TO COOK

-

-Boil or steam them after peeling; when they are quite tender, you

-must mash them like potatoes, and season with pepper, salt and butter.

-

-

-                       ONIONS BOILED AND FRIED

-

-Trim and peel them, and boil them in water until quite tender, then

-dish them. Season with salt, pepper and butter. Many like them cut

-in slices and fried a light brown; they are good on a beefsteak when

-washed in two or three waters after being sliced, then put into hot

-lard and some of the beefsteak gravy, fried gently until a light

-color, and served around the steak.

-

-

-                        GREEN CORN ON THE COB

-

-Get it as fresh from the field as possible, and if you desire it

-boiled on the cob you must (when it is well silked) throw it into

-boiling salted water. Corn requires only fifteen minutes boiling; too

-long boiling takes out the sweetness from the grain.

-

-

-                          STEWED GREEN CORN

-

-Take a dozen fresh, tender ears of corn; cut it off the cob, and put

-it in a stew pan with a quart of cold water. No salt at first. Let it

-cook half an hour and then stir in a lump of fresh butter, a spoonful

-of flour, and salt and pepper to taste. If too dry, add a cup of

-sweet milk, or water, if the milk is not convenient.

-

-

-                         GREEN CORN FRITTERS

-

-Beat three eggs with a cup of milk; to this add a pint of boiled

-green corn grated; throw in flour enough to make a batter thick

-enough to drop from a spoon; salt and pepper to taste, beat it very

-hard, and drop into boiling lard one spoonful at a time. This is a

-great luxury and a good substitute for oysters during the hot season.

-

-

-                 SUCCOTASH, OR CORN AND BEANS MIXED

-

-Boil for half an hour two pints of green shelled beans, or the same

-amount of string beans; then pour off the water, cut the corn from

-two dozen ears, put it in the pot among the beans; add salt and

-pepper, and cover them with boiling water. Let it boil for half an

-hour, and add a lump of butter as big as a hen’s egg, rolled in

-flour; let this boil up once and it is done.

-

-

-                            CORN OYSTERS

-

-One pint of grated green corn, one cup of flour, one dessertspoonful

-of salt, one teaspoonful of pepper and an egg. Mix all together, and

-drop and fry in hot lard. This is a nice breakfast dish.

-

-

-                        ROASTING EAR PUDDING

-

-Cut as much corn from the cob as you require; a dozen ears make

-a large pudding. To every three ears allow an egg, a spoonful of

-butter, a little pepper and salt, to suit your taste; fill and cover

-it with sweet milk. Let this bake an hour.

-

-

-                       OKRA AND CORN FRICASSEE

-

-Put a pint of cut okra in a frying pan in which there is a cupful of

-hot lard, or the fat of side meat; let it fry a little, then cut

-into it a pint and a half of corn; fry it until it is thoroughly

-cooked, pour off some of the grease, and dredge in a little flour,

-and a half cup of milk; pepper and salt, to taste, must be added just

-before dishing it up.

-

-

-                  A NICE WAY TO COOK OKRA OR GOMBO

-

-Take a pint of young tender okra, chop it up fine, add to it half

-as much skinned, ripe tomatoes, an onion cut up in slices, a

-tablespoonful of butter, a little salt and pepper, and a spoonful of

-water; stew all together till tender, and serve with meat or poultry.

-

-

-                       SALSIFY FRIED IN BATTER

-

-Scrape the salsify, throw it for a few moments into cold water, then

-parboil it, drain it and cut into lengths of three inches; allow it

-now to steep until cold, in a bowl with two tablespoonfuls of olive

-oil, one of French vinegar, pepper and salt; let it remain in this,

-occasionally turning it until ready to fry it. Then make a batter

-with eggs, milk, and flour; dip the salsify in this batter, and fry

-in hog’s lard; fry parsley with it and serve.

-

-

-                          TOMATOES STUFFED

-

-Take five large tomatoes, slice off that part which joins the stalk,

-cut out a little of their pulp, take out the seeds, and strain them;

-chop up the pulp with a handful of parsley, a slice of fat bacon, a

-slice of ham, and a cup of bread crumbs; fry all these, and season

-with butter, pepper, salt, thyme, and the yolks of two eggs; take

-it off the fire as soon as the eggs are beaten in, and stuff the

-tomatoes. Bake them for half an hour, pour some brown sauce or gravy

-over them and serve.

-

-

-                          TOMATOES TO BROIL

-

-Take ripe, red tomatoes, place them on the gridiron, broil, and

-turn until done through; then serve them whole, so that they can be

-seasoned at the table.

-

-

-               STEWED TOMATOES, WITH OR WITHOUT SUGAR

-

-Pour boiling water over six or eight large, ripe tomatoes, let them

-remain in it a few minutes to scald the skins, then take them out

-and skin them. Chop them up and put them to stew with a little salt,

-pepper, and a small piece of butter; then add a spoonful of rolled

-cracker or toasted bread, and a tablespoonful of sugar, if liked;

-if not, omit the sugar, and let them stew gently, for half an hour

-longer.

-

-

-                           TO COOK SPINACH

-

-Wash in two or three waters, as the grit adheres very closely to

-spinach; when well washed, boil it one half hour in clear water; add

-a little soda, if it does not look a nice green. When soft, drain it

-well and chop very fine--it cannot be too fine; add butter, salt if

-needed, and pepper to taste; garnish with hard-boiled eggs cut in

-fancy shapes; or, in early spring, it is nice to poach two or three

-eggs, and lay on the freshly cooked spinach.

-

-

-                         ASPARAGUS ON TOAST

-

-The fresher this vegetable is the better; and in picking and washing

-it, all stalks not crisp and tender should be thrown aside. Cut off

-nearly all the horny white parts, tie the rest in neat bunches, and

-boil in salted water for twenty minutes or half an hour; then take it

-out, let it drain a minute and lay on buttered toast, the heads all

-one way; cover with rich drawn butter sauce.

-

-

-                        ASPARAGUS WITH CREAM

-

-When cream is plentiful, cut the asparagus in inch pieces, boil, and

-then throw it into rich hot cream, with seasoning of pepper and salt.

-

-

-                      STEWED MUSHROOMS ON TOAST

-

-Pull out the stems of the mushrooms, and peel them; melt a

-tablespoonful of butter in a stew pan, throw into the butter a little

-salt, pepper, and powdered mace (if liked), lay the mushrooms in

-this, upper side down, and stew till they are tender, which will be

-in about twenty minutes. Fry a slice of bread until it is a light

-brown, and then arrange the mushrooms over it. Serve hot.

-

-

-                              EGG PLANT

-

-Parboil egg plant, slice it and dip each piece in beaten egg and roll

-it in pounded cracker; then drop it in hot lard and fry brown. Season

-with salt and pepper. They are delicious cooked this way, and taste

-like soft-shelled crabs. Another way is to parboil them, mash them up

-and season with eggs, onions, pepper, salt and butter; then place the

-mixture back in the shell, and bake. Serve in their shells.

-

-

-                    ANOTHER WAY TO COOK EGG PLANT

-

-Parboil, slice them, and without rolling them in anything drop them

-into boiling lard; season with salt and pepper. Some like them

-mashed and added to a batter of eggs, flour and milk, seasoned with

-pepper and salt, and then dropped like fritters into hot lard.

-

-

-                           BURR ARTICHOKES

-

-Get them young or they are not tender, wash them in salted water,

-and put them to boil. Boil until you can pull off a leaf easily;

-salt them and serve with drawn-butter sauce, with vinegar in it, or

-mustard and oil, as preferred.

-

-

-                    SNAP BEANS, STEWED AND BOILED

-

-Pick and snap them when green and tender, cut them small, and throw

-into boiling water; let them cook gently for two hours; then stir in

-a half cup of broth, and a cup of milk; let them stew in this for

-half an hour longer; season with salt and pepper to taste. Many like

-them cooked with a piece of lean side bacon. They require several

-hours boiling, if not very young. Put the beans in first, and when

-half done, put in a pound or so of bacon to an ordinary mess of beans.

-

-

-                     GREEN ENGLISH PEAS, TO STEW

-

-Shell a quart of green peas for a small mess. Wash them in cold

-water, and put them on to cook in a stew pan with a pint of boiling

-water, or enough to cover them. Let them cook half an hour, and then

-stir in a large lump of butter rolled in flour; let this cook a few

-minutes, and add a teaspoonful of white sugar, same of salt and

-pepper, and serve while hot. Do not let them cook dry. Lamb and green

-peas is a favorite dish in the spring of the year.

-

-

-                           MARROWFAT PEAS

-

-This is a late sort of green pea, and is much richer in taste than

-the earlier ones, but not so delicate. They must be dressed like the

-early peas, by boiling in water, and when soft, pour off the water.

-They are sometimes a little strong if the water is not changed. Fill

-up with milk, or milk and water, and boil a little longer, then

-season with butter, pepper and salt, and thicken with a teaspoon of

-flour stirred in among the peas.

-

-

-                        LIMA, OR BUTTER BEANS

-

-Shell them, and lay them in cold water for an hour or so before

-cooking; this renders them more delicate and mealy. When ready to

-cook, put them in a stew pan in boiling water enough to cover them;

-let them boil fast and keep them covered while cooking; examine them

-in an hour, and if soft, pour off nearly all the water and stir in a

-lump of butter, some pepper and salt. Lima beans and sweet corn make

-the finest succotash, although string beans are generally used.

-

-

-                           SQUASH, STEWED

-

-If not very young, you must peel the squashes, steam or boil them

-until tender, and season them with sweet milk or cream, and a little

-butter, pepper and salt; let them stew down in this until they are

-thick, and of the consistence of mashed potatoes. Another way is to

-take them from the steamer, mash them with a cut-up onion, and a

-slice or two of ham; then stew them down thick, adding pepper and

-salt to taste.

-

-

-                        STEWED SUMMER SQUASH

-

-Gather them while young and tender. Peel, cut them up, take out the

-seeds, and put them on to boil; let them cook rapidly until very

-tender. Drain them well in a colander, and mash with a wooden spoon.

-Put this pulp in a stew pan with a small piece of butter, a gill of

-cream, and a little pepper and salt; cook this, and stir constantly

-until the squash is dry. Serve very hot.

-

-

-                       PUMPKIN WITH SALT MEAT

-

-This is very good cooked with salt meat and brown sugar. Slice the

-pumpkin and put it in the oven with brown sugar, or good molasses;

-slice some smoked meat and lay it in among the pumpkin; cook it

-tender. It is better than many things with more reputation.

-

-

-                    CAULIFLOWER, WITH WHITE SAUCE

-

-Remove the green stalks, and if the heads are large, divide them into

-quarters; wash and boil them with a little pepper, butter and salt;

-serve with drawn butter or white sauce, when they become soft and

-tender.

-

-

-                           STEWED CABBAGE

-

-Cold cabbage left from dinner can be drained from the pot liquor in

-which it was boiled, and then simmered for half an hour in water, or

-milk and water; pour off all the water when it is tender, and stir in

-the pot a lump of butter or clarified drippings; let it cook gently,

-then throw in a cup of milk or cream; thicken it with flour, and

-season with pepper and salt. Serve with the cream gravy poured over

-the cabbage.

-

-

-                            BEETS BOILED

-

-Wash the beets clean, but do not trim the roots, or they will bleed

-and lose their sweetness. If the beets are young and tender, they are

-nice cooked whole, and then stewed in a little butter, with sugar,

-salt and vinegar added. Let them simmer in this batter for twenty

-minutes, and serve. If the beets are large, boil, and slice them when

-cooked, and season with vinegar, pepper and salt, or slice them, and

-serve with butter.

-

-

-                          PARSNIP FRITTERS

-

-Boil the parsnips in salted water until they are done; make a batter

-of an egg, a spoonful of milk and flour, pepper and salt, and when

-the parsnips are cool enough to handle cut them in rounds, dip them

-in the batter and drop them into hot lard; fry a light brown, turn

-them and fry the other side. When brown on both sides, drain them

-from the grease. They are good, mashed like turnips.

-

-

-                         MACARONI IN A MOULD

-

-Boil macaroni till it is tender, line a mould with it, fitting it in

-closely. Make a mince of any kind of meat, raw or cooked; season with

-sweet herbs, butter, pepper, chopped eschalot, and a couple of eggs;

-fill the mould with this and boil for twenty minutes. Serve with

-white sauce No. 10 put around the macaroni.

-

-

-                     MACARONI AND GRATED CHEESE

-

-Take a quarter of a pound of macaroni, break into lengths, and throw

-it into cold water to soak, an hour or so after breakfast. Boil it an

-hour, take it out of the pot and put in the bottom of the pan a layer

-of the boiled macaroni and then a layer of grated cheese; strew over

-the top a teaspoonful of salt and some lumps of butter as big as a

-nutmeg. Then fill up the pan with new milk and bake until browned on

-top, but never let it get dry; it is better to put water in, if your

-milk has given out, than to let it get the least dry. This is a rich

-dish when well made, but a poor one if badly made, and served dry.

-

-

-

-

-                         EGGS, OMELETS, ETC.

-

-

-_In choosing eggs_ hold each one up to the light; if fresh, the white

-will be clear and the yolk distinct; if they are not good, they will

-have a clouded appearance.

-

-_Eggs for boiling_ must be as fresh as possible; they may be kept

-fresh for several weeks by packing them in bran. Lay the small end

-of the egg downward in the box. You may also keep them for months by

-greasing them with melted lard, or beef fat, or in a weak brine of

-lime water and salt; strong lime water will eat the shell, and if

-_very_ strong will cook the eggs. Add to a common bucket of water a

-pint of salt and a pint of lime; stir it well, and it is ready to

-receive the eggs.

-

-_Omelets_ require a thick bottomed pan, as an ordinary pan is too

-thin and would scorch the eggs before they could be properly cooked.

-For turning omelets, eggs, fried parsley, etc., have a skimmer spoon

-with a flat, thin blade, with holes, to let the fat from the fry.

-

-

-             TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD

-

-Wash the eggs clean, drop them as wanted in a stewpan of boiling

-water; if you desire them soft, let them boil just three minutes by

-the watch; if only the yolk is to be soft five minutes will do it;

-but if wanted very hard for salad, sandwiches, etc., let them boil

-ten or fifteen minutes. Then put them in cold water, to make them

-peel easily. If soft-boiled eggs are kept in the shell before eating

-them, they will harden very much from the heat of the shell.

-

-

-                      EGGS, AU GRATIN, FOR LENT

-

-Boil the eggs hard, peel and cut them in slices, and lay them in a

-deep dish in close circular rows. Make a sauce of a tablespoonful of

-butter, the yolks of four eggs, a little grated cheese and half a cup

-of sweet milk. Stir this over the fire until it thickens, pour it

-over the eggs, strew some bread crumbs on the top, and bake for about

-ten minutes; then send to table hot.

-

-

-              POACHED EGGS WITH TOAST AND ANCHOVY PASTE

-

-Toast six pieces of bread, shape them round, before browning; keep

-them where they will be hot until you poach the eggs. Take a tin

-dipper, half fill it with boiling water, and drop it gently into the

-pot again, holding it so that none of the water from the pot can

-get into the dipper; keep it firm by holding it yourself or getting

-it held for you, and break a nice fresh egg into the dipper; let it

-stand until the white is firm. Lay each egg on one of the slices of

-toast, use butter and salt on the toast for both egg and toast; break

-each egg in this way until your six eggs and six pieces of toast

-are used; butter very freely, and serve hot. Anchovy paste may be

-spread on the toast before the eggs are put on, but it is a nice dish

-without it and very suitable for a delicate breakfast.

-

-

-                        POACHED EGGS AND HAM

-

-Poach your eggs in a tin dipper, as directed, and when done put them

-on round slices of broiled or fried ham. Many prefer this to fried

-ham and eggs.

-

-

-                EGGS WITH BROWNED BUTTER AND VINEGAR

-

-Put four ounces of butter into an omelet pan over the fire; as it

-begins to sputter, break the eggs into it without disturbing the

-yolks, season with pepper and salt; fry the eggs carefully and remove

-them on to the dish in which they are to be served. Put two ounces

-more butter in the pan, fry it of a brown color; put to the butter

-two tablespoonfuls of vinegar, pour it over the eggs and serve.

-

-

-                         OMELETTE AU NATUREL

-

-Break eight eggs into a bowl; add a teaspoonful of salt, half as much

-pepper, beat up the whole very hard and throw in a tablespoonful of

-water. Have the omelet-pan on the fire with a cup of sweet butter

-heated to a gentle heat (fierce heat would scorch the eggs); pour

-the eggs into the heated butter; raise it as it cooks, with a

-skimmer-spoon, turn in the brown edges, or turn one half over the

-other, as it keeps in the lusciousness of the omelet. Keep gently

-rolling it, as it cooks, until, when done, it is round like a small

-roly-poly pudding. Omelette au naturel is the basis of all omelets,

-for, by substituting different seasonings, you have all the varieties

-of them. Parsley and onion chopped fine and mixed with the eggs is

-one variety; grated ham and parsley is another; sugar makes another

-class, and so on.

-

-

-                   A NICE OMELET WITH GREEN ONION

-

-Beat the whites and yolks of six eggs separately, put in a

-tablespoonful of butter, a spoonful of chopped green onion and one

-of fine-cut parsley, and mix with the eggs; then put it into a

-thick-bottomed pan, in which you have placed a half cup of butter.

-Roll it up as it cooks, and tilt the pan on one side, that the omelet

-may cook on the other side; roll up again as it cooks. Do not let it

-get hard and brown, but keep it soft. Keep on rolling as well as you

-can; a little practice will make you perfect. When the eggs cook,

-butter, pepper and salt them, and turn on a dish.

-

-

-OMELET FOR ONE PERSON

-

-Beat two eggs--yolks and whites separately; in a bowl put a

-tablespoonful of water, a little parsley, a teaspoonful of butter,

-and a little green onion, if liked; beat the eggs into this, and

-whisk all very rapidly for a few minutes; then pour it into a pan,

-where there is a tablespoonful of butter just hot enough to color the

-eggs; cook them very slowly, and roll up the omelet as it cooks until

-it is like a rolled pancake; pepper and salt it at the last moment of

-cooking, as putting in salt too soon makes eggs tough.

-

-

-                     OMELET WITH PARMESAN CHEESE

-

-Break six eggs into a bowl, add a gill of cream, four ounces of

-grated cheese, some pepper and a little salt; beat the whole

-together, pour into a pan, roll up and bake as directed. Butter it

-well before sending to table.

-

-

-                          OMELET WITH SUGAR

-

-Beat six eggs, whites and yolks separately, with seven spoonfuls of

-powdered sugar. Flavor with lemon, and bake like a pudding for ten or

-fifteen minutes, or just long enough to set the eggs. Longer baking

-will spoil the jelly-like consistency of the omelet.

-

-

-                          OMELETTE SOUFFLE

-

-Beat six eggs, the whites and yolks separately; put to the yolks

-four dessertspoonfuls of white sugar powdered, and the yellow rind

-of a lemon chopped very fine; mix them thoroughly, whip the whites

-to a high froth and add them to the yolks. Put quarter of a pound

-of butter into the pan, over a brisk fire, and as soon as it is

-completely melted pour in the mixture; stir it that the butter may

-be completely incorporated with the eggs. When it is so, put it in

-a buttered dish and set it over hot embers or ashes, strew powdered

-sugar over the top and color it with a hot shovel; this may be done

-in the oven. Serve as soon as possible, as it soon falls and so the

-appearance is spoiled.

-

-

-                     OMELETTE SOUFFLE IN A MOULD

-

-Break six fresh eggs, separate the whites from the yolks, put with

-the yolks three spoonfuls of rice flour and a tablespoonful of

-orange-flower water; stir these well together, whip the whites of the

-eggs to a high froth, and mix them with the yolks. Pour the mixture

-into a buttered mould, about half full; bake it in a moderate oven

-for half an hour. When done turn it on to a dish and serve quickly.

-This omelet must be clear and shake like a jelly.

-

-

-                         A DELICIOUS OMELET

-

-Beat separately, and lightly, six eggs; add to them a tablespoonful

-of chopped green onion, and the same of parsley, chopped fine; beat

-them into the eggs with two tablespoonfuls of water, and at the last

-moment a little salt. Have a thick-bottomed skillet or pan on the

-fire, put in a teaspoonful of nice sweet butter, and when this is

-hot put in the eggs. Take a broad-bladed knife and keep rolling the

-omelet as it sets; do not let it get too brown, but roll it in an

-oblong shape; never turn an omelet over, but push and roll it, as

-described, then slide it on a hot dish, pour a spoonful of melted

-butter over it, and send it to table hot. A wood fire is the best,

-over which to cook an omelet, as you want only a blaze; a great

-heat in the stove makes it impossible to have the eggs of the light

-delicate brown required.

-

-

-                           SPANISH OMELET

-

-Beat up six eggs until quite light, add to them a cup of chopped ham

-and two small onions minced very fine. The onions should be cooked

-a little before being put into the eggs, or they will not be cooked

-enough. When mixed together put it into a thick-bottomed pan and

-commence rolling. When it is a light brown, give it the last roll,

-let it lie a moment in the pan, then dish it. Put fresh butter as it

-goes to table, for the butter the omelet is fried in is never good to

-send to table.

-

-

-                         OMELET WITH OYSTERS

-

-Break eight or ten eggs in a basin, whip them up well, add a gill

-of cream, a tablespoonful of sweet butter, a spoonful of chopped

-parsley, pepper and salt to taste; beat it again very light, then

-stir in a pint of chopped oysters, and when the butter is hot put in

-the omelet. When the eggs have partly set, roll the omelet in form of

-a cushion, which you can do by using the tin slice. Brown delicately,

-and serve with a little melted butter or some sauce you prefer.

-

-Grated Parmesan cheese is very fine in place of the chopped oysters;

-also, ham, in the above omelet, is an acceptable addition.

-

-

-

-

-                         SALADS AND RELISHES

-

-

-                              GARNISHES

-

-Parsley is most universally used to garnish all kinds of cold meats,

-boiled poultry, broiled steak and fish of many kinds. Horse-radish

-is much liked on roast beef; slices of lemon are liked by many on

-broiled fish or boiled calf’s head, etc. Mint is liked by many on

-roast lamb, and currant jelly is generally liked on game, ducks, etc.

-

-

-                           MUSHROOM CATSUP

-

-Lay fresh mushrooms in a deep dish, strew a little salt over them,

-then a fresh layer of mushrooms and salt, till you get in all the

-mushrooms. Let them stay in this brine three days; then mash them

-fine, add to each quart a spoonful of vinegar, half a spoonful of

-pepper and a teaspoonful of cloves; pour all this in a stone jar, and

-place the jar in a pot of boiling water; let it boil two hours, then

-strain it without squeezing the mushrooms. Boil the juice fifteen

-minutes, and skim it well; let it stand a few hours to settle; bottle

-and cork it well. Keep it cool, or it will ferment.

-

-

-                 A DELICIOUS FLAVOR FROM THYME, ETC.

-

-A delicious flavor from thyme, mint, sweet marjoram and rosemary may

-be obtained when gathered in full perfection. They should be picked

-from the stalks and put into a large jar, then pour strong vinegar

-or brandy over them; let them stay in this twenty-four hours, then

-take the herbs out, and throw in fresh bunches; do this three times,

-then strain the liquor or vinegar. Cork and seal the bottles tight.

-Do not let the herbs stay more than twenty or twenty-four hours in

-the liquid before straining, for fear of imparting an unsavory taste.

-This is very useful in soups.

-

-

-                   CELERY AND SWEET HERBS VINEGAR

-

-Take two gills of celery seed, pound them and put them in a bottle;

-fill the bottle with sharp vinegar, shake it every day for two weeks,

-then strain and bottle it for use.

-

-

-                     GREEN TOMATO SOY, OR SAUCE

-

-Slice a peck of green tomatoes thin, salt them thoroughly, using a

-pint of salt. Let them stay in this all night, and in the morning

-drain them from the salt, wash them in cold water, and put them in a

-kettle with a dozen cut-up raw onions, two tablespoonfuls of black

-pepper, same of allspice, a quarter of a spoonful of ground mustard,

-half a pound of white mustard seed, and a tablespoonful of red

-pepper. Cover all with strong vinegar, and boil it until it becomes

-like jam. Stir it frequently while it is boiling or it will scorch.

-

-

-                       SUPERIOR TOMATO CATSUP

-

-Get a bushel of ripe tomatoes, scald them until they are soft enough

-to squeeze through a sieve. When strained, add to the pulp a pint and

-a half of salt, four tablespoonfuls of ground cloves, same of cayenne

-pepper, a quarter of a pound of allspice and a tablespoonful of black

-pepper, a head of garlic skinned and separated, and a half gallon of

-vinegar. Boil until it is reduced one-half, then bottle.

-

-

-                            TOMATO CATSUP

-

-Take enough ripe tomatoes to fill a jar, put them in a moderate

-oven, and bake them until they are thoroughly soft; then strain

-them through a coarse cloth or sieve, and to every pint of juice

-put a pint of vinegar, half an ounce of garlic sliced, a quarter of

-an ounce of salt, and the same of white pepper finely ground. Boil

-it for one hour, then rub it through a sieve, boil it again to the

-consistency of cream; when cold, bottle it, put a teaspoonful of

-sweet oil in each bottle; cork them tight, and keep in a dry place.

-

-

-          TOMATO CATSUP. RECIPE FOR MAKING A SMALL QUANTITY

-

-Take a gallon of ripe tomatoes, skin them by pouring boiling water

-over them; let them get cold and put them in a stew pan with four

-tablespoonfuls of salt, and the same of ground black pepper, half a

-spoonful of ground allspice, and three spoonfuls of ground mustard.

-Throw in eight pods of red pepper, and let all stew slowly until the

-tomatoes are soft and tender. Thin the mixture with enough vinegar

-to allow the catsup to be strained through a sieve; cook it fifteen

-minutes, and bottle up when cold. This will last in any climate, if

-well boiled and made according to these directions. Keep always in

-a cool, dark closet or cellar. Light ruins all catsups, pickles or

-preserves, when they are exposed to it. This is a fine recipe.

-

-

-                        FRENCH CHICKEN SALAD

-

-Roast one or two nice chickens, season them well, and when cooked,

-put them by to cool. Just before serving the dish, carve the fowls

-in small pieces, taking out all the large bones. Make a dressing

-of the yolks of six hard-boiled eggs to each fowl, mash the yolks

-very smooth with a wooden spoon and pour gently on them in a little

-stream a cup of olive oil; beat the eggs all one way till they are

-creamed. Add now a cup of vinegar to two fowls, a half cup to one,

-pepper, salt, and drop a little vinegar on the fowl, then pour on the

-dressing. Arrange on the dish, cool, fresh lettuce heads quartered,

-and slice six more hard-boiled eggs over all as a garnish. A few

-red beets are a handsome addition, mixed with the green lettuce and

-yellow eggs.

-

-

-                  CHICKEN SALAD FOR A SMALL COMPANY

-

-Boil four eggs hard, throw them in cold water; when cool, take the

-yolks of two in a bowl, pour over them a spoonful of mixed mustard,

-an ounce of sweet oil, a saltspoonful of salt, and a little black

-pepper; mix this carefully, pouring in the oil a little at a time;

-when it is smooth, pour in four tablespoonfuls of good vinegar, and

-one-half a teaspoonful of sugar. This is the dressing for your salad.

-

-The chicken is supposed to be already boiled or baked. When cold,

-pick all the flesh from the bones and pile it in the centre of a

-glass bowl, or dish; mix with it three heads of celery, cut up fine,

-and season it with pepper and salt. About the time you wish it

-served, take six or seven heads of white-heart lettuce, split them,

-and place them closely around the cut-up chicken, and pour over it

-all the dressing. This is a plain and economical way, but if wanted

-richer, it is easy to add more eggs, and trim the salad with sliced

-hard-boiled eggs, over the top.

-

-

-                        A NICE CHICKEN SALAD

-

-Cut up the white parts of four or five heads of celery, reserving the

-green leaves. Pick all the meat from a fine baked chicken, chop this

-up, and mix it with the cut-up celery; lay it in a glass or china

-dish, where it will be cool.

-

-To make the dressing, rub the yolks of six hard-boiled eggs to a

-paste, with two spoonfuls of mixed mustard, a teaspoonful of white

-sugar, and enough oil to make it perfectly smooth; put this in

-slowly, a little at a time, and finish the dressing by pouring in

-half a cup of vinegar. Pour this over the celery and chicken, and

-garnish with white heads of split lettuce, also the reserved celery

-leaves, and four sliced hard-boiled eggs.

-

-

-                            POTATO SALAD

-

-Slice a pint of cold potatoes, put them in a dish, chop over them

-six eschalots, pepper and salt them, and pour over them a dressing

-of two tablespoonfuls of oil, one of made mustard, and half a cup of

-vinegar; it is better without eggs.

-

-

-                            POTATO SALAD

-

-Slice cold potatoes, add to them chopped eschalots, and season with

-pepper, salt, mustard, oil, tomato catsup and vinegar. Garnish with

-sprigs of parsley.

-

-

-                TOMATO SALAD, WITH OR WITHOUT SHRIMP

-

-Slice a dozen large tomatoes, slice with them three or four sweet

-peppers, then pepper and salt the tomatoes; lay slices of tomato

-and a little sweet pepper until the dish is full. Pour over all a

-dressing of oil, mustard and vinegar. A pint of shelled shrimp is a

-great improvement to this salad, but it is good without.

-

-

-                     JAMBALAYA OF FOWLS AND RICE

-

-Cut up and stew a fowl; when half done, add a cup of raw rice, a

-slice of ham minced, and pepper and salt; let all cook together until

-the rice swells and absorbs all the gravy of the stewed chicken, but

-it must not be allowed to get hard or dry. Serve in a deep dish.

-Southern children are very fond of this; it is said to be an Indian

-dish, and very wholesome as well as palatable; it can be made of many

-things.

-

-

-                      COLD SLAW WITH HOT SAUCE

-

-Chop fine a firm white head of cabbage, or better than that, slice

-it with a patent slicer; lay it in very cold water for an hour, then

-take it out, drain it, and when drained thoroughly, place it in the

-dish it is to be served in and pour over it the following sauce: Take

-two cups of strong vinegar to a quart of cut cabbage, stir in it one

-teaspoonful of mustard and salt, a tablespoonful of butter, and three

-teaspoons of white sugar. Make this all hot, and at the last moment

-stir in the yolks of two or three eggs; stir rapidly and pour on to

-the chopped cabbage in the dish. It should be served instantly or the

-sauce will harden.

-

-

-PLAIN COLD SLAW, WITH VINEGAR

-

-This is made by chopping or slicing the cabbage as in the above

-recipe. When it is soaked, and is cool and firm, dust pepper on it,

-throw in a little salt and pour over it a cup of cold, sharp vinegar.

-Sliced hard-boiled eggs are a great improvement if put over the

-cabbage when sent to table. Sliced onions also make a good salad when

-seasoned with salt, pepper and vinegar. Mix a little sweet, sliced

-vegetable pepper with the onions.

-

-

-

-

-                               PICKLES

-

-

-                      HINTS ON THEIR MANAGEMENT

-

-Pickles should always have vinegar enough to cover them; those

-intended for immediate use should be kept in wide-top stone-ware

-jars. Keep a cloth folded upon the pickles, and the jar covered

-with a plate or wooden vessel; they should occasionally be looked

-over, and the softest and least likely to keep, used first. Pickles

-intended for use the following summer should be assorted from the

-remainder when first made; choose those most firm, and of equal size;

-put them into stone, or glass-ware, with fresh vinegar to cover them;

-cover the vessel close, with several thicknesses of paper, or a tin

-cover, or if wide-mouthed bottles are used, cork them tightly.

-

-Cucumbers may be put down in a strong salt and water brine, to be

-greened and pickled as they are wanted. Keep them under the brine.

-When wanted, freshen them in two or three changes of water, for two

-or three days, until by cutting one open, you find it but little

-salt; then pour scalding vinegar over them three times, and keep them

-covered; add spices and seasoning to the vinegar, to suit the taste.

-

-The vessels in which pickles have been, whether of glass, wood, or

-stone, will never be fit for preserved fruit; they will surely spoil

-if put in them. After pickles are used, throw out the vinegar, wash

-the vessels first in cold water, then pour hot water into them, cover

-and let it remain until cold, then wash, wipe, and dry them near the

-fire or in the sun, and set them away for future use. Wooden ware

-will require to be wet occasionally, or to be kept in a damp place,

-that it may not become leaky. Should catsups seem frothy or foamy,

-put them in a bright brass, or porcelain kettle, over the fire; boil

-slowly, and skim until no more scum rises, then turn into an earthen

-vessel to cool, after which put in bottles and stop them tight.

-

-

-              TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES

-

-Take one hundred small cucumbers, or more, if you wish, salt them

-freely, and let them remain eight or ten hours; then drain them, put

-them into boiling vinegar enough to cover them, and place vine leaves

-among and over them to green them; let them scald a few minutes in

-the vinegar, and take them from the fire, but place them near it to

-keep warm and become green; if the leaves turn yellow, put fresh ones

-among them. When green you can pack them away in jars; season them at

-any time you may desire, as they will keep well if scalded thoroughly

-with the boiling vinegar.

-

-

-                     CUCUMBER PICKLES IN WHISKEY

-

-Prepare your cucumbers as usual by letting them stay a few days in

-brine, or if time is an object scald them in brine, and then proceed

-to pickle them. The same brine may be used many times, pouring

-it boiling hot on each mess of cucumbers. If you have no vinegar

-convenient drop your scalded cucumbers into a mixture of one part

-whiskey and three parts water. Secure them carefully from the air,

-and by Christmas they will be fine, firm, green pickles, and the

-whiskey and water will be excellent vinegar. Add spices after they

-are pickled. If you do not wish all your pickles spiced, keep a

-stone-pot of well-spiced vinegar by itself, and put in a few at a

-time as you want them.

-

-

-                      CUCUMBER AND ONION PICKLE

-

-Take a dozen fine crisp cucumbers and four large onions. Cut both in

-thick slices, sprinkle salt and pepper on them, and let them stand.

-Next day drain them well and scald them in boiling vinegar; cover

-close after scalding. Next day scald again with a bag of mace, nutmeg

-and ginger, in the vinegar; then place them in jars and cork close.

-If the vinegar seems to have lost its strength, replace with fresh,

-and put the bag of spices in again to keep the flavor.

-

-

-                  OLD-TIME SWEET PICKLED CUCUMBERS

-

-Put your cucumbers in brine for eight days; slice them without

-soaking; let the slices be an inch thick. When cut, soak them until

-the salt is nearly out, changing the water very often. Then put them

-in a kettle, with vine leaves laid between the layers; cover them

-well with leaves, and sprinkle pulverized alum all through them, to

-harden and green them, then cover with vinegar, and set them on the

-back of the stove until they become green. Take the cucumbers out

-and boil them a little in ginger tea (half an hour will be enough).

-Make a syrup of one quart of strong vinegar, and one pint of water,

-three pounds of sugar to four pounds of cucumbers, with one ounce

-of cinnamon, cloves, mace and white ginger to every ten pounds of

-fruit. Make this syrup hot, and put in the cucumbers and boil them

-until clear. When they are clear take them out and boil the syrup

-until it is thick enough to keep. Pour it over the cucumbers, which

-should have been placed in jars ready for the syrup. They are now

-ready to use, or seal up, as may be desired. If not convenient to

-pickle after eight days salt brining, it does not hurt to let them

-remain a few days longer.

-

-

-                            PICKLED EGGS

-

-When eggs are abundant and cheap, it is well to pickle some for a

-time of scarcity. Boil three or four dozen eggs for half an hour,

-let them cool, and then take off the shells, and place them in

-wide-mouthed jars, and pour over them scalding vinegar. Season the

-vinegar with whole pepper, cloves, or allspice, ginger, and a few

-cloves of garlic. When cold, they must be bunged down very close.

-Let them be well covered with the vinegar, and in a month they will

-be fit for use. The above pickle is by no means expensive, and as an

-accompaniment to cold meat is not to be surpassed for piquancy and

-gout.

-

-

-                        SWEET PICKLE OF FIGS

-

-Put the figs in brine at night; in the morning, or after being in

-brine about twelve hours, take them out, wash off the salt, and put

-them in alum water for three hours. Then take them out and scald

-them in hot water until heated through. Make a syrup of a quart of

-vinegar, a pint of sugar with a tablespoonful of cinnamon, mace, and

-cloves each; boil half an hour, and pour on the figs boiling hot.

-Repeat the boiling next day, and bottle up and seal for future use.

-

-

-                          SWEET PLUM PICKLE

-

-Take eight pounds of fruit, four pounds of sugar, two quarts of

-vinegar, one ounce of cinnamon and one of cloves. Boil the vinegar,

-sugar and spices together; skim it carefully and pour it boiling on

-the fruit; pour it off, and skim and scald each day for three days;

-it will then be fit for use. If for putting away, scald it the fourth

-time and cork up tightly. Plums prepared in this way are superior to

-the old way, with sugar alone.

-

-

-                      GREEN TOMATO SWEET PICKLE

-

-Slice tomatoes until you have seven pounds, sprinkle them with

-salt, and let them stand twenty-four hours. Then soak them for the

-same length of time in fresh water to get the brine from them. When

-drained off and ready, allow four and a half pounds of sugar, one

-ounce of cinnamon, one ounce of cloves, and enough vinegar to cover

-them. Boil the compound together and pour it over the tomatoes; let

-them stand twenty-four hours, then bring all to a boil, and tie away

-in jars, and keep in a cool place away from the light.

-

-

-                       CANTALOUPE SWEET PICKLE

-

-Take a ripe cantaloupe, quarter it, remove the seeds and cut it into

-pieces an inch square. Put the cut pieces in a stone crock, and

-pour on scalding vinegar; when it cools heat it again, and return

-it to the cantaloupe. Repeat this next day. On the fourth day take

-out the fruit and add fresh vinegar to cover it. To every quart of

-this vinegar add three pounds of loaf sugar, and five pounds of

-cantaloupe. Put to them nutmeg, cinnamon and mace, to taste. Put all

-in a porcelain-lined kettle and simmer until the fruit can be pierced

-with a straw. Pack it in small jars and keep in a cool place.

-

-

-                       CHOPPED CABBAGE PICKLE

-

-Put together one pint of chopped onions, three gills (or three

-wineglassfuls) of white mustard seed, three tablespoonfuls of ground

-mustard and the same of celery seed; add a pound of brown sugar

-and three quarts of good vinegar. Cook this compound slowly until

-it begins to thicken, then pour it hot upon two gallons of chopped

-cabbage, which should be shaved or chopped very thin. This pickle is

-ready to bottle for use when it has boiled fifteen minutes.

-

-

-            TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE

-

-Cut four cabbage heads into eighths, if large, or quarters, if small;

-they must be white and tender. Soak it in strong brine for three days

-and scald it in clear water until you can pierce it with a straw.

-Take it out and dry it on large dishes for twenty-four hours. Then

-put it into strong vinegar, with powdered turmeric, sufficient to

-color the cabbage yellow. Let it remain in this vinegar ten days;

-then take it out and drain on a sieve for several hours. Have the

-following spices prepared, then pack in a jar alternately one layer

-of cabbage and one of spices. For each gallon of vinegar allow five

-pounds of sugar, three ounces of turmeric, two of ginger, four of

-horseradish, two of white mustard seed, one-half ounce of celery

-seed, quarter of an ounce of mace, two ounces of whole pepper, white

-if you can get it, and four ounces of garlic. Scald the vinegar and

-sugar together, and pour hot on the cabbage and the spices. Cover

-tight, and you will have an admirable pickle.

-

-

-                        TO PICKLE RED CABBAGE

-

-Slice the cabbage and sprinkle with salt. Let it remain three days;

-drain, and pour over it boiling vinegar in which you have put mace,

-bruised ginger, whole pepper and cloves; let it remain in this until

-next day. Then give one more scald, and it is ready to put up for

-use. The purple red cabbage is the best.

-

-

-                          CHOW-CHOW PICKLE

-

-Take a quarter of a peck each, of green tomatoes, pickling-beans, and

-white onions (scald the onions separately), add one dozen cucumbers,

-green peppers, and a head of cabbage chopped. Season with ground

-mustard, celery seed, and salt to taste. Pour over these the best

-cider vinegar to cover them, and let all boil two hours, and while

-hot add two tablespoonfuls of sweet oil and the same of white sugar.

-Bottle and seal up carefully in wide-mouthed glass jars.

-

-

-                         PICKLED CAULIFLOWER

-

-Take large, ripe, full-blown cauliflowers; divide the pieces equally

-and throw them into a kettle of boiling water; boil them until a

-little soft, but not as much as if for the table. Take the pieces out

-and let them cool, then scald an ounce of mace, to each quart of

-good cider vinegar, and pour it hot on the cauliflower. Spices such

-as are usually used in pickling, improve this recipe, and should be

-tied in a bag and thrown in with the pickle at the last, remembering

-not to use dark spices, as they discolor the cauliflower. White

-pepper, white mustard seed and ginger are the spices suitable for

-this pickle.

-

-

-                           PICKLED LEMONS

-

-They should be small and have a thick rind. Rub them hard with a

-piece of flannel, then slit them through the rind in four quarters,

-but not through the pulp; fill the slits with salt hard pressed in,

-set them upright in a crock four or five days, until the salt melts.

-Turn them each day in their own liquid until they get tender. Make

-the pickle to cover them of vinegar, some of the brine of the lemons,

-pepper and ginger; boil this pickle and skim it well, and when cold

-put it over the lemons with two ounces of mustard seed and two cloves

-of garlic, to six lemons. This is fine for fish when the lemons are

-all used.

-

-

-                          TO PICKLE ONIONS

-

-Peel the onions, boil some strong salt and water and put it over

-them, cover, and let them stand twenty-four hours, then take them up

-with a skimmer; make some vinegar boiling hot, put to it whole pepper

-and mustard seed, and pour it over the onions to cover them; when

-cold cover close.

-

-

-                       PREMIUM MUSTARD PICKLE

-

-Soak three quarts of small cucumbers, gherkins, or green tomatoes,

-in strong salt water for three days; then put them into fresh cold

-water for a day or two, then scald them in plain vinegar and set

-them by in a place to cool. Take a gallon of vinegar, add to it one

-ounce of white mustard seed, two ounces of turmeric, three of sliced

-ginger, two of shredded horseradish, one-half pound of mustard, three

-pounds of brown sugar, one-half pint of sweet oil, one ounce each

-of celery seed, black pepper, cloves, mace, and one teaspoonful of

-cayenne pepper. Boil all these ingredients for fifteen minutes and

-pour it on the cucumbers, gherkins, or other scalded vegetable you

-may wish to pickle.

-

-

-                            WALNUT PICKLE

-

-Pick the walnuts about the Fourth of July. They should be so soft

-that a pin can be run through them. Lay them in salt and water ten

-days, change the water two or three times during the ten days. Rub

-off the outside with a coarse cloth and proceed to finish the pickle.

-For one hundred nuts, make a pickle of two quarts of vinegar, one

-ounce of ground pepper, same of ginger, half an ounce of mace,

-cloves, nutmegs and mustard seed. Put these spices in a bag, lay it

-in the vinegar and boil all together a few minutes; then set the

-pickle away for use. If the vinegar is not very strong, add fresh

-vinegar to the last scalding of the pickles.

-

-

-                           PICKLED OYSTERS

-

-Take fine large oysters, put them over a gentle fire in their own

-liquor, and a small lump of butter to each hundred oysters. Let them

-boil ten minutes, when they are plump and white; take them from their

-liquor with a skimmer and spread them on a thickly folded cloth.

-When they are firm and cold take half as much of their own liquor

-and half of good vinegar, make this hot, and take a stone crock, put

-in a layer of oysters, a spoonful of ground mace, a dozen cloves,

-allspice, and whole pepper alternately. If to be kept, put them in

-glass jars with a little sweet oil on top. Stop them and seal tight,

-and they will, if kept in a cool place, be good for months.

-

-

-                        COUNTRY GREEN PICKLE

-

-One peck of tomatoes, eight green peppers to be chopped fine. They

-must be the vegetable or sweet pepper. Soak the tomatoes and pepper

-twenty-four hours in weak brine; drain off the brine, and add to the

-green tomatoes a head of finely chopped cabbage; scald all in boiling

-vinegar twenty minutes. Skim it out from the vinegar, and place in a

-large jar, and add three pints of grated horseradish and such other

-spices as you please. Fill the jars with strong cold vinegar and tie

-up for use.

-

-

-                         TOMATO SAUCE PICKLE

-

-One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes

-(green ones are firmest), and sprinkle salt between each layer. Let

-them remain thus for twelve hours, then rinse them, and put them to

-drain on a sieve. Put your vinegar to boil with a dozen onions cut

-up in it, season high with cloves, pepper and ginger, and when this

-boils throw in your tomatoes and let them boil five minutes. Finish

-by stirring in one-quarter of a pound of mustard and a pound of

-sugar; then add a quart of vinegar and bottle it.

-

-

-                         PLAIN PEACH PICKLE

-

-Take eight or ten fine, nearly ripe peaches; free-stone are preferred

-by some, but experience teaches that clings make the firmest pickle.

-Wipe off the down with a flannel rag, and put them into brine strong

-enough to bear up an egg. In two days drain them from this brine,

-and scald them in boiling vinegar, and let them stay in all night.

-Next day boil in a quart of vinegar, one ounce of whole pepper,

-one of broken-up ginger, eight blades of mace, and two ounces of

-mustard-seed; pour this boiling on the peaches, and when cool, put

-them in jars, and pack away carefully in a cool place.

-

-

-                            PEACH PICKLES

-

-Take ripe, sound, cling-stone peaches; remove the down with a brush

-like a clothes brush; make a gallon of good vinegar hot; add to it

-four pounds of brown sugar; boil and skim it clear. Stick five or six

-cloves into each of the peaches, then pour the hot vinegar over them,

-cover the vessel and set it in a cold place for eight or ten days,

-then drain off the vinegar, make it hot, skim it, and again turn it

-over the peaches; let them become cold, then put them into glass jars

-and secure as directed for preserves. Free-stone peaches may be used.

-

-

-                     PEACHES AND APRICOT PICKLE

-

-Take peaches fully grown, but not mellow; cover them in strong salt

-and water for one week. Take them from the brine and wipe them

-carefully, rubbing each peach to see if it is firm. Put to a gallon

-of vinegar half an ounce each of cloves, pepper corns, sliced ginger

-root, white mustard seed, and a little salt. Scald the peaches with

-this boiling vinegar, repeat this three times; add half as much fresh

-vinegar, and cork them up in jars. Keep them dark and cool. Light

-will spoil pickles or preserves as much as heat does. Apricots may be

-pickled in the same way.

-

-

-                        GREEN PEACHES PICKLED

-

-Brush the down from green peaches (cling-stones); put them in salt

-and water, with grape leaves and a bit of saleratus; set them over a

-moderate fire to simmer slowly until they are a fine green, then take

-them out, wipe them dry, and smooth the skins; take enough vinegar

-to cover them, put to it whole pepper, allspice, and mustard seed,

-making it boiling hot, and turn it over the peaches. Repeat the

-scalding three successive days.

-

-

-                            PEACH MANGOES

-

-Steep some large free-stone peaches in brine for two days, then wipe

-each peach carefully, and cut a hole in it just sufficient to allow

-the seed to come out; then throw them into cold vinegar until you

-make the stuffing, which is to fill up the cavity occupied by the

-seed. Take fresh white mustard seed which has been wet with vinegar,

-and allowed to swell a few hours, scraped horseradish, powdered

-ginger, a few pods of red pepper, a few small onions, or, better

-still, a clove of garlic. Mix all with vinegar, and add half as much

-chopped peach. Stuff the peaches hard with this mixture, replace the

-piece cut out, and tie it up tight with pack-thread. Boil a quart of

-vinegar for each dozen peaches; season it with the same spices as

-the stuffing. Boil the spices in a small bag, and then put in the

-peaches and let them scald ten or fifteen minutes, just long enough

-to be thoroughly hot all through. Place the peaches in jars, and pour

-scalding vinegar well spiced over them--the vinegar must cover them;

-add at the top a tablespoonful of salad oil. Cover the jar tight by

-tying leather over it.

-

-

-                            MELON MANGOES

-

-Get the late, small, smooth, green melons, they should not be larger

-than a teacup; cut out a piece from the stem end large enough to

-allow you to take the seeds from the inside; scrape out all the

-soft part, and when done, cover with the piece cut out and lay them

-in rows in a stone or wooden vessel as you do them. Make a strong

-brine of salt and water, pour it over the melons and let them remain

-in it twenty-four hours. Prepare the following stuffing: sliced

-horseradish, very small cucumbers, nasturtiums, small white onions,

-mustard seed, whole pepper, cloves and allspice; scald the pickles

-and cull them. Rinse the melons in cold water, then wipe each one dry

-and fill it. Put a cucumber, one or two small onions, with sliced

-horseradish and mustard seed, into each melon; put on the piece

-belonging to it and sew it with a coarse needle and thread; lay them

-in a stone pot or wooden vessel, the cut side up; when all are in,

-strew over them cloves and pepper, make the vinegar (enough to cover

-them) boiling hot, and put it over them, then cover with a folded

-towel; let them stand one night, then drain off the vinegar, make it

-hot again and pour it on, covering as before. Repeat this scalding

-four or five times, until the mangoes are a fine green; three times

-is generally enough. Be sure the melons are green and freshly

-gathered. The proper sort are the last on the vines, green and firm.

-If you wish to keep them till the next summer, choose the most firm,

-put in a jar and cover with cold fresh vinegar; tie thick paper over

-them.

-

-

-

-

-                           BREAD AND YEAST

-

-

-                          REMARKS ON YEAST

-

-Without good yeast to start with it is impossible to make good bread,

-therefore I devote a few moments to this important consideration.

-There are several kinds of yeast used for raising bread and rolls.

-Brewers’ yeast is given to start with, though too strong for a family

-bread. Bakers’ is better, but not always to be had. A housekeeper

-should get a little of any good yeast to commence with, and when she

-finds it is good, and is well risen and sweet, instead of pouring it

-into flour, and baking it, it is better to thicken it with cornmeal,

-cut the cakes out, dry in a cool place, and keep the cakes always on

-hand for any purpose to which they are suited, _i. e._, in the making

-of bread, rolls, pocketbooks, loaf, cake, sally lunn, or any kind of

-light biscuit.

-

-

-                   TO MAKE RISING WITH YEAST CAKE

-

-Take a heaping spoonful of good yeast cake pounded, one-half a cup

-of warm water, a lump of sugar, and enough sifted flour to make a

-thick batter. Set this to rise in a cool place in summer, and a warm

-place in winter. It will be light and ready to use in about three

-hours, unless it is kept very cool. A heaping spoonful is the proper

-quantity for one quart of flour; half a cup of lard will make the

-bread better and richer. It is well to grease the bread on top before

-baking.

-

-

-             TURNPIKE CAKES, COMMONLY CALLED HARD YEAST

-

-Put a cup of hops into a pint of water; when boiling hot, strain it

-over a pint of corn-meal; add a teacup of bakers’ yeast, and when

-cool roll the dough in flour, and cut it out into cakes, and dry them

-for use.

-

-

-   LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES NOT TURN SOUR

-

-Take two teacupfuls of corn, parch it thoroughly, being careful not

-to burn it; add a good handful of hops; boil in water enough to cover

-well, for an hour and a half. Pare six good-sized potatoes, and boil

-them for half an hour with the corn and hops. Sift the potatoes (when

-done) through a colander, and strain the liquor through a cloth onto

-the potatoes; add a tablespoonful of vinegar, one cup of sugar, and a

-half cup of salt; put in cold water enough to make up a gallon. Put

-the whole in a jug, having added a teacupful of good yeast to raise

-it. Set the jug, without corking, in a warm place till it begins to

-“work,” then cork it and put it in the cellar, and the longer it

-stands the better it becomes. When wanted for bread, you should (at

-noon) take five or six boiled potatoes, mash them very fine, stir in

-a teacupful of flour, and pour on a quart of boiling water; then put

-in a cup nearly full of yeast, and set the ferment in a warm place

-till night; then set a soft sponge, with warm water and flour, adding

-the ferment; it will be ready to mould up hard the first thing in the

-morning. Let it rise till quite light, then mould it out in loaves,

-rise again, and bake in the usual way. The sponge should not be set

-near the stove. The superior qualities of this yeast are shown by

-the fact that you never use saleratus in the bread, and it never

-sours. If the directions are followed, with good flour, you may be

-sure of sweet light bread every time.

-

-

-                     MISS BEECHER’S POTATO YEAST

-

-Mash six boiled potatoes, mix in half a coffeecup of flour, two

-teaspoonfuls of salt, and add hot water until it is a batter; beat

-all well together. When it is blood-warm add to it one-half cup of

-brewers’ yeast, or a whole cup of home-brewed yeast. When this is

-light, put it in a bottle, and cork it tight for use. Keep it as cool

-as possible.

-

-

-                  ANOTHER POTATO YEAST WITHOUT HOPS

-

-Boil and mash sufficient potatoes to fill a pint cup; add to them

-a pint of water, boil them together, stir in flour enough to form

-a thick batter, and when cool, add a yeast cake, or a cup of good

-yeast. Bottle and put away in a cool place.

-

-

-                           YEAST WITH HOPS

-

-Peel and boil eight large Irish potatoes. Boil a handful of hops in a

-little water, or in the water the potatoes were boiled in; mash the

-potatoes fine, and strain the water from the hops over them. Put in

-a cup of flour to the potatoes before the water is poured on, as it

-mixes better when dry; mix all together and beat it, then put in half

-a cup of good yeast, or a yeast cake. This will keep good for a week

-if kept cool.

-

-

-                           HOME-MADE YEAST

-

-Boil one pound of good flour, one-quarter of a pound of good sugar,

-and a tablespoonful of salt in two gallons of water. Boil for two

-hours, and bottle it for use. This will do if you are where you

-cannot get bakers’ yeast, or turnpike cakes to start your yeast, but

-is not always reliable.

-

-

-                          SALT RISING YEAST

-

-Take a pint of new milk, warm from the cow if possible. Put in a

-teaspoonful of salt, and thicken it with flour to the consistency of

-batter cakes. Set this in a warm place to rise, and make your biscuit

-or bread up with it, and some new milk, or milk and water warmed

-together.

-

-

-         SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT

-

-Take a pint of new milk, stir in nearly a pint of boiling water, then

-salt it with a teaspoonful of fine salt; thicken this with flour

-enough to make a thick batter. Set it in a warm place to rise, and it

-is ready to mix into bread. Mix the yeast in a soft dough with fine

-flour, a little lard, and a cup of water; mould it, and set it to

-rise. When well risen, bake it a nice brown. Wrap it in a damp cloth

-for a few minutes, and let it cool slowly before it is cut. This is

-a good bread for a delicate stomach, which is sometimes painfully

-affected by hop-yeast bread.

-

-

-                HARD FIG-LEAF YEAST MADE WITHOUT HOPS

-

-During the war we could get no hops, and found that fig-leaves were

-a good substitute. _To Make Fig-Leaf Yeast._--Take a pint cup of the

-leaves, put them to a quart of cold water, and boil them until a

-strong tea or decoction is made--this is to be put away to cool; then

-pour off the tea carefully, leaving the dregs and leaves. Now boil

-and wash Irish potatoes enough to fill a pint-cup, put them to the

-tea of fig-leaves, beat them up with a tablespoonful of brown sugar

-and flour, to make a stiff batter, and put it in a covered vessel to

-rise. When this yeast is light and frothing, thicken it immediately

-(as keeping too long injures it) with corn-meal, until it is thick

-enough to be rolled out like biscuit. Roll it out, cut and dry the

-cake, turning them very often until dry. This will be a supply of

-yeast for several months. When you wish to make bread, take one of

-the cakes in the morning, put it in a covered mug or pitcher; put

-on it a cup of cold water, and when it is dissolved, put to it a

-spoonful of brown sugar, and make a batter of the water and yeast

-cake. Make this batter as stiff as pound-cake batter, and when it

-rises well, mix with two quarts of flour, and the bread will be most

-excellent, if carefully made according to these directions. Use lard

-as usual in making the bread up for baking.

-

-

-                    TO MAKE A LOAF OF GOOD BREAD

-

-One large spoonful of hop yeast, or a yeast cake; put this to a pint

-of water, mash to this two Irish potatoes, and stir all together.

-Sift in flour until you have a stiff batter, and set it to rise. When

-it is very light, stir in a spoonful of lard, and enough flour to

-enable you to mould it into a loaf. When moulded, grease the top, and

-set it to rise again. If really light, you can now bake it; but if

-_not_, work it down again, and mould it over and let it rise again.

-This is made plain and definite, for nothing is more discouraging for

-a young housekeeper than to feel that she really _tried_, and yet

-could _not_ make good bread. This is in such small quantities that a

-young person could try it, without feeling that she was wasting much,

-if she does not succeed the first time. Any one who tries this simple

-recipe will have the pleasure of presenting a nice loaf of bread to

-her family.

-

-

-                         TO MAKE GOOD BREAD

-

-Make a pint of meal into mush, then pour it onto two quarts of flour;

-when cool, add a little salt and warm water, or milk, and a cup of

-yeast; work it with a spoon, and set it by to rise until morning.

-Knead it well; yes, _very_ well, and make it into loaves; place in

-the pan, and when light, bake it. Add a little lard, if liked.

-

-

-                      A VERY NICE POTATO BREAD

-

-To two pounds or pints of flour, add one pound or pint of warm,

-mashed mealy Irish potatoes. Add to this milk and water, a cup of

-yeast and a little salt. Make it after kneading it very well, into

-loaves, and place them in a pan to rise. If you desire a rich, short

-bread you may add a little lard or butter, but it is nice without.

-

-

-                  RAISED WHEAT BREAD WITH POTATOES

-

-Take one half a cup of hop yeast, or yeast made from turnpike cake

-will do, also two boiled hot Irish potatoes, mash them, and add to

-the yeast and potatoes one pint of water. Make a sponge of this by

-beating in sifted flour until it is a soft dough. Set it to rise by

-the stove; when it is light, pour the sponge in the bread tray and

-mould it rather stiff with sifted flour, knead it well and set it to

-rise _again_. When it is light, work in a little more flour, shape

-it in loaves in the baking-pans; and when light the second time bake

-it; this allows the yeast to lighten or rise _once_, and the dough or

-bread to rise twice, making three fermentations the dough undergoes

-before it is baked into bread.

-

-

-                    LIGHT BREAD, INVARIABLY GOOD

-

-Take _nine_ pint cups of flour, one pint cup of good yeast made from

-hops, two pint cups of warm water and a pint cupful of warm milk.

-Make into a sponge, let this rise; when risen, knead it with all your

-strength, work more flour into it, and let it rise again. When it is

-light, you must bake it in loaves.

-

-

-                       EXCELLENT FAMILY BREAD

-

-Take a peck of sifted flour, half a pint of family yeast, or a gill

-of brewers’ yeast; wet all up soft with new milk, or milk and water

-warm. Add a cup of shortening, and a teaspoonful of salt. Knead it

-faithfully, and set it in a warm place to rise. It is better to take

-the dough when risen, and work it down again; but some dislike the

-trouble, and bake it as soon as it rises. You must keep your dough

-for wheat bread very soft; but for rye, you may have it stiff.

-

-

-                            SPONGE BREAD

-

-Take three quarts of wheat flour, and three quarts of boiling water,

-mix them thoroughly; let them remain until lukewarm, then add twelve

-spoonfuls of family yeast, or six of brewers’. Place it where it will

-be warm; keep the air from it, and leave it to rise. When it is

-light, work in flour to mould it, and a little salt. Let it stand for

-a second rising, then shape into loaves and bake.

-

-

-                 RYE AND INDIAN BREAD FOR DYSPEPTICS

-

-Take a pint of rye flour and a pint of Indian meal, scald the meal

-with a cup of boiling water, and when lukewarm, mix in the flour and

-a cup of yeast; add a little salt, and knead it as for other bread.

-Bake for two hours.

-

-

-                            GRAHAM BREAD

-

-Get good, fresh, ground unbolted flour, and sift it through a common

-hair sieve. Take three quarts of this wheat meal, one half a cup of

-good yeast, and three spoonfuls of molasses. Mix to a sponge with

-water, work in flour enough to mould it, and proceed as you do with

-common wheat bread. You must put a little soda in the batter before

-moulding, as it is more disposed to ferment than fine or bolted flour.

-

-

-                     MISS SHATTUCK’S BROWN BREAD

-

-One quart of rye meal, two quarts of Indian meal, two tablespoonfuls

-of molasses; mix thoroughly with sweet milk. Let it stand two hours,

-and bake in a slow oven.

-

-

-                         BOSTON BROWN BREAD

-

-One and a half pints of Indian meal, half a pint of wheat flour, one

-cup of sweet milk, one cup of sour milk, with a teaspoonful of soda

-in it; three tablespoonfuls of molasses, one tablespoonful of yeast,

-and a pinch of salt. Put it in a warm place to rise, then let it bake

-steadily for four hours; warm by steaming it when wanted to use.

-

-

-                          CORN BATTER BREAD

-

-Take six spoonfuls of flour, and six of corn meal; add a little salt,

-sift them together; make a batter with four eggs, and a cup of milk;

-stir in the flour and meal, make it a soft batter, and bake in small

-tins for breakfast. Some use yeast powder or soda with this batter,

-but that is a matter of taste. If yeast powder is used, sift it in

-the flour; if soda is used put it in the milk.

-

-

-                       MISSISSIPPI CORN BREAD

-

-One quart of buttermilk, two eggs, three spoonfuls of butter, and a

-teaspoonful of saleratus; stir in meal, to the milk, until it is as

-thick as buckwheat batter. Bake in squares about one inch thick. It

-will require half an hour in a hot oven. If it is not nice, it will

-be because you have put in too much meal, and made the batter too

-thick. But try again, and you will succeed.

-

-

-                        SODA OR MILK BISCUIT

-

-To a pound of sifted flour, put the yolk of an egg; dissolve a

-teaspoonful of carbonate of soda in a little milk; put it and a

-teaspoonful of salt to the flour, with as much milk as will make a

-stiff paste; work it well together, beat it for some minutes with

-a rolling-pin, then roll it very thin. Cut it in round or square

-biscuits, and bake in a moderate oven until they are crisp.

-

-

-               RICH SODA BISCUITS WITH CREAM OF TARTAR

-

-To each quart of flour add two teaspoonfuls of cream of tartar sifted

-through it. Put in a tablespoonful of lard or butter; dissolve a

-tablespoonful of soda in a cup of water, pour it on the flour; mix

-with milk, or milk and water, to a soft dough, roll out on the

-floured biscuit board, cut with the biscuit cutter, and bake quickly.

-Add a little salt.

-

-

-               A NICE WAY TO MAKE YEAST POWDER BISCUIT

-

-Take a quart of flour--which is about the quantity required by an

-ordinary family of six persons; sift one pint of the flour in a tin

-basin, and sift into it two heaping spoonfuls of yeast or baking

-powder. Add to the flour a tablespoonful of lard; put this also in

-the basin and make, with a little salt, a nice batter; beat the

-flour, lard and water very briskly until it is light. Take down your

-biscuit board and sift on it the other pint of flour, make a hole in

-the flour, and pour in your batter, gently stirring it until it is

-a soft dough; keep it as soft as possible, roll it out, cut it with

-the biscuit cutter, and bake quickly. These biscuits never have that

-screwed or drawn-up look that most biscuits made with yeast powder

-have.

-

-

-                      SPONGE BISCUIT WITH YEAST

-

-Stir half a teacup of melted butter, a teaspoonful of salt and a cup

-of good yeast, into a pint of lukewarm water; then add flour to make

-a stiff batter. Set this to rise; when light drop this mixture onto

-flat buttered tins; drop them several inches apart so as to leave

-room for them to rise. Let them stay in a warm place fifteen minutes,

-before being put in the oven to bake. Bake them quickly to a light

-brown color; they will take about six or eight hours to lighten,

-though the time depends always on the yeast, and the coldness or

-warmth of the weather.

-

-

-            SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM

-

-Mix half a pint of thick cream, four eggs, a little salt, soda, and

-flour enough to make a stiff batter; if too stiff to drop nicely,

-thin it with a cup of sweet milk. Drop on tins like the above recipe.

-Bake in a quick oven.

-

-

-                CREAM OF TARTAR BISCUIT FOR BREAKFAST

-

-One quart of sifted flour, three teaspoonfuls of cream of tartar

-and one of soda mixed in the flour, and a little salt, two large

-spoonfuls of shortening; mix soft with warm water or milk, and bake.

-

-

-                        MILK BISCUIT OR ROLLS

-

-Warm a pint of milk and half a pound of butter; pour this into nearly

-two quarts of flour (you must take out a handful for finishing the

-biscuit); add two eggs and a cup of yeast, knead it very well and

-make into round balls, flatten each one on the palm of your hand and

-prick it with a fork; bake.

-

-

-                     NICE ROLLS OR LIGHT BISCUIT

-

-Beat together one egg, one spoonful of sugar, a small lump of butter

-and a gill of yeast, or a yeast cake; add to this a quart of flour,

-and enough warm milk, or milk and water, to form a dough; work it and

-set it to rise. When it has risen, take down your bread-board, flour

-it _well_, roll your dough out on the board, and spread over it a

-tablespoonful of lard or butter. Sprinkle a dust of flour over the

-butter, roll it up into rolls and bake quickly. Rolls are often made

-dark by allowing them to get too light.

-

-

-                           VIRGINIA ROLLS

-

-One tablespoonful of good yeast, one egg, one large spoonful of

-butter, one pound or pint of flour, a little salt and enough milk

-to form into a stiff batter. Set it to rise in a warmed pan until

-it is light; sift a cup of flour into the bread-tray, and pour the

-light batter in; work it well and keep the dough very soft, which is

-the most certain way to have light rolls or bread. Now, that it is

-well worked, moist and soft, set the dough to rise; when light, make

-into rolls, and lay them on a warmed and buttered pan; set them by

-the fire to rise again, baste the top over with butter, and bake in

-a quick oven as soon as they are light. Do not keep them too long

-rising or they might become sharp or sour.

-

-

-                   LIGHT FLOUR PUFFS FOR BREAKFAST

-

-Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put

-a teaspoonful of yeast powder in the flour before sifting; beat the

-eggs separately. Mix all together, and add a teaspoonful of melted

-butter or lard just before baking in little fancy pans. Put salt in

-the flour with the yeast powder, and then bake as quickly as you can.

-

-

-                         ROLLS FOR BREAKFAST

-

-Sift at night a quart of flour; add half a pint of milk, a spoonful

-of salt, two well-beaten eggs, and a half cup of yeast. Work it well,

-cover it, and set it in a warm place to rise. Next morning work in

-two tablespoonfuls of butter, and mould the dough into rolls. Rub

-over each roll a little butter, and bake.

-

-

-                             FINE ROLLS

-

-Warm half a cup of butter in a half pint of milk; add two spoonfuls

-of small beer yeast, or a cup of homemade yeast, and a little salt;

-pour this on to two pounds of flour. Let it rise an hour, knead it,

-and make into loaves or rolls.

-

-

-                             RICE CAKES

-

-Take a pint of rice that has been boiled soft; add to it a teacup of

-flour, two eggs well beaten, a pinch of salt, and enough milk to make

-a nice thick batter; throw into the batter a tablespoonful of melted

-butter or lard, and bake on a hot griddle.

-

-

-                             SALLY LUNN

-

-One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one

-quart of sifted flour, and four eggs, with a cup of lard and butter

-melted together. Pour this mixture, after it has been well beaten,

-into a cake mould; let the mould be warmed and well greased. Set it

-now to rise in a warm place, let it rise until very light, and bake

-like a cake. With a sharp knife divide the cake, severing the top

-from the bottom crust; butter both, set the top crust down on the

-under half, and bring it to table hot.

-

-

-                             SALLY LUNN

-

-Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk,

-one-half a cup of white sugar, and a large spoonful each of lard and

-butter mixed and warmed; also add four eggs well beaten, three and

-one-half cups of sifted flour, and a little salt. Beat all this well,

-and pour into a warm and well greased cake pan and set it to rise in

-a warm place in winter, and a cool one in summer. If you wish it for

-tea, make it up five hours beforehand, having set the yeast to rise

-after breakfast. If wanted for breakfast make it up at nine o’clock

-the night before. Remember if made up at night, you add a little more

-flour, or make the dough a little stiffer, and do not put it in a pan

-at night, but allow it to rise in a tureen or crock, and pour it in

-the pan and let it rise a little before baking. It must be baked like

-a cake. This is a never failing recipe and has been much liked.

-

-

-                   MUFFINS AND CRUMPETS WITH YEAST

-

-Take two pints of milk, four eggs, and a small teacupful of yeast, or

-a yeast cake; melt a piece of butter (the size of an egg) in a little

-of the milk, add a teaspoonful of salt, and thicken with sifted flour

-until it is like buckwheat batter. Set it to rise for eight or ten

-hours, and then bake in muffin rings, or pour it like batter cakes,

-on a hot griddle. Butter them, when cooked this way, just as they

-come from the griddle. Some like sugar and ground cinnamon, sifted

-over each crumpet as it is baked.

-

-

-                            NICE MUFFINS

-

-To a quart of milk, one quarter of a pound of butter, four eggs, and

-enough flour to form a very stiff batter, add a cup of yeast; set

-it to rise three hours, then bake in greased muffin rings. Split,

-butter, and serve them hot.

-

-

-                    GRAHAM MUFFINS FOR DYSPEPTICS

-

-Take a quart of Graham flour, one half cup of brown sugar, one

-teaspoon of salt, two tablespoonfuls of yeast, warm water or milk

-enough to soften it sufficiently to stir readily with a spoon. When

-it is light, stir up again and drop in rings and bake. If made over

-night, add a little soda in the morning. Bake soft.

-

-

-               POCKET BOOKS, FOR TEA. VERY MUCH LIKED

-

-Take a cup of light and warm yeast, a cup of warm, sweet milk, two

-eggs beaten, a cup of sugar, a spoonful of grated orange peel and

-nutmeg; add to this, flour enough to make a thin batter, and set it

-in a warm place to rise. If you wish it for tea, you must make this

-batter up about nine o’clock in the morning, and in two hours it

-ought to be full of bubbles, and light. Then pour this batter into

-sifted flour, enough to form into a rather stiff dough; add salt and

-a lump of butter as big as an egg. Work it thoroughly, and set it in

-a tureen to rise again. When it is risen it is ready to form into

-shapes, called pocket-books. To do this you must flour the board and

-roll out the dough half an inch thick, smear the surface with butter,

-cut into strips about six inches long, and two inches wide, fold them

-over and over, and lay them within an inch of each other on a warm

-and greased baking tin, or pan; swab the tops over with warmed butter

-and a beaten egg; set them now to rise, which will require an hour.

-Just before you put them in the oven, you must sift some sugar over

-them.

-

-

-                     “PAIN PERDU,” OR LOST BREAD

-

-Take a pint of fresh milk, and sweeten it with a cup of sugar; stir

-two beaten eggs in it, and season with any flavoring you like. Cut

-six slices from a loaf of bread, soak each piece of bread a few

-minutes in the custard of milk and sugar already prepared, take the

-pieces out one by one, and fry them in butter made hot in a frying

-pan, pile them up and serve hot.

-

-

-                       INDIAN BREAKFAST CAKES

-

-Take a quart of milk or milk and water, make it scalding hot, pour

-half of it hot, on as much fine corn meal as it will wet; let it

-cool, then beat up in it two eggs--beat the eggs light; add a little

-salt and a teaspoonful of saleratus; thin the batter a little with

-the rest of the milk; butter pan, and pour in the mixture. Bake in a

-quick oven.

-

-

-               INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS

-

-One quart of milk, or milk and water, one pint of corn meal, four

-tablespoonfuls of flour, one tablespoonful of salt, and a teaspoon of

-butter; beat up and bake on a griddle or in shallow pans.

-

-

-                       HALY’S BUCKWHEAT CAKES

-

-One quart of fresh buckwheat flour, half a cup of yeast, one

-tablespoonful of salt, one and a half quarts (or a little less) of

-milk and water warmed. Beat all well with a large spoon, and pour the

-mixture in a tall jar, as in that it rises better than in a flaring

-or open crock. In the morning add a teaspoonful of soda or saleratus,

-just before frying the cakes. Then grease the griddle and fry them

-brown; eat with syrup or honey.

-

-

-                       BUCKWHEAT GRIDDLE CAKES

-

-Put three pints of warm water into a stone jar, add half a gill of

-baker’s yeast, or an inch square of turnpike cake dissolved in a

-little warm water; add a heaping teaspoonful of salt, and half a

-small teaspoonful of saleratus. Have a pudding-stick, and gradually

-stir in enough buckwheat flour to make a nice batter; beat it

-perfectly smooth, then cover it and set it in a moderately warm place

-until morning. A large handful of cornmeal may be put with the flour,

-and it is by many persons considered an improvement. If the meal is

-added it will require an egg and a cup of milk.

-

-

-                               NOODLES

-

-There are few things nicer than “noodles” when they are properly

-made. Make a stiff dough with two eggs, a little salt, and sufficient

-flour. Roll this out very thin, shake on a little flour and rub it

-in; fold the dough over, and roll it up, after which cut it fine with

-a knife. Have ready a pot almost full of boiling water into which you

-have put a little salt. Drop the noodles in, and boil them for five

-or six hours. Pour the water off, and fry the noodles in plenty of

-butter, and they will be splendid.

-

-

-

-

-                    RUSKS, DOUGHNUTS AND WAFFLES

-

-

-                       MISS LESTER’S TEA RUSK

-

-One quart of flour, one half pint of milk, one quarter of a pound

-of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to

-rise, and then make up into rusks; bake on buttered tins when light,

-and serve hot.

-

-

-                       DOUGHNUTS WITHOUT YEAST

-

-Half a pound of butter, a pint of sour milk or buttermilk, three

-quarters of a pound of sugar, a small teaspoonful of saleratus

-dissolved in a little hot water, two well beaten eggs, and as much

-flour as will make a smooth dough; flavor with half a teaspoonful

-of lemon extract and half a nutmeg grated; rub a little flour over

-a breadboard or table, roll the dough to a quarter of an inch in

-thickness, cut it in squares, or diamonds, or round cakes, and fry in

-boiling lard as directed. These cakes may be made in rings and fried.

-

-

-                  SOUR-MILK DOUGHNUTS WITHOUT YEAST

-

-Take a quart of flour, three eggs, three-fourths of a pound of sugar,

-and half a cup of shortening; add a teaspoonful of soda, and mix to

-a soft dough with buttermilk. Roll out, cut them, and fry in boiling

-lard.

-

-

-                      DOUGHNUTS WITH HOP YEAST

-

-Take two quarts of light hop or potato yeast sponge, mix in it a pint

-of new warm milk, three beaten eggs, a cup of butter or lard, one

-large cup of sugar, a large spoonful of cinnamon, and a little salt;

-beat this well, and sift in flour to make a soft dough. Set this in

-a warm place to rise, and when it is light roll it out on the board

-a little thicker than pie crust, and cut with a knife in squares of

-about three inches. Let them stand a little and fry them in plenty of

-boiling lard. If fried in a little lard they will soak the fat, which

-will spoil them. Throw them, or any other kind of cakes you wish to

-fry, into a pot half full of boiling lard, and it insures their being

-light and nicely browned.

-

-

-                           PLAIN DOUGHNUTS

-

-Take two pounds, or pint cups, full of light risen dough; add to it

-half a pound of butter, one half pound of sugar, one half pint of

-milk, three eggs, a little cinnamon and nutmeg. Cover it and set it

-to rise; when light, cut it into shapes and fry in boiling lard. Add

-a little flour to stiffen the dough.

-

-

-                    CREAM DOUGHNUTS WITHOUT YEAST

-

-A quart of cream, sweet or sour, five eggs, and a cup of sugar. If

-the cream be sour, add soda to sweeten it; if sweet, put in two

-tablespoonfuls of yeast powder, or any good baking powder, and flour

-to mix, then roll out and fry in boiling lard.

-

-

-                       WAFFLES. ECONOMICAL WAY

-

-Take two eggs, a cup of sweet milk, one cup of water and three

-cups of flour, with two tablespoonfuls of yeast powder mixed in it

-before sifting; add a tablespoonful of melted lard or butter, and a

-teaspoonful of sugar. Mix all well, and bake in waffle irons. This is

-a nice cheap waffle.

-

-

-                               CRULLERS

-

-Two cups of sugar, one cup of butter, three eggs, one cup of sour

-milk, one teaspoonful of soda. Flavor to taste, and fry in boiling

-lard, or bake lightly in the stove.

-

-

-                               CRULLERS

-

-One cup of butter, two cups of sugar, three eggs, half a pint of sour

-milk, one teaspoonful of soda, half a nutmeg, flour to roll thin. Cut

-in fancy shapes. Sprinkle sugar over them when done. Put two pounds

-of lard in a deep skillet, and when it is very hot, begin to fry the

-crullers. You will have to replenish once or twice with lard, as it

-will become brown and scorched if you do not. The crullers should be

-a light brown, of uniform color. One-half this quantity makes a large

-dishful of crullers.

-

-

-

-

-                        CAKE AND CONFECTIONS

-

-

-                                ICING

-

-Take one pound of powdered or flour sugar (not the common pulverized)

-and the whites of four eggs. Put the sugar to the eggs before you

-beat it at all; then beat till it is stiff. Spread it on the cake

-with a wet knife, wetting it in cold water each time you use it.

-Set it in front of the stove to dry, or in an oven with the least

-particle of heat. The cake must be nearly cold. You can flavor the

-icing with rose, orange, or lemon; if the latter, add a very small

-portion of grated rind. It is much nicer to add sugar to eggs before

-beating than afterward.

-

-

-                           CHOCOLATE ICING

-

-To one pound of fine loaf sugar add half a pint of cold water; boil

-over a brisk fire until the sugar, when pressed with the fingers,

-presents the appearance of strong glue; add six ounces of grated

-chocolate; flavor with vanilla.

-

-

-                       TO MAKE ICING FOR CAKES

-

-Beat the whites of two eggs to a froth, then add to them a quarter of

-a pound of white sugar, ground fine like flour; flavor with extract

-of lemon or vanilla; beat it until it is light and very white, the

-longer it is beaten the firmer it will become. No more sugar must

-be added to make it so. Beat the frosting until it may be spread

-smoothly on the cake. This quantity will ice quite a large cake over

-the top and the sides.

-

-

-                          FROSTING FOR CAKE

-

-To each egg used take ten teaspoonfuls of finest powdered sugar, and

-a teaspoonful of lemon extract. Beat quickly, and allow at least five

-minutes for each spoonful of sugar. The excellence of icing depends

-on the purity of the powdered sugar and the rapidity of beating given

-the eggs; it is much to be regretted that the most of powdered sugar

-is adulterated with foreign materials, especially with the white

-earth called “Terra Alba,” which causes the sugar to harden like

-stone, and prevents the cake and frosting from being, as it should

-be, light and good.

-

-

-                       BOILED ICING. VERY NICE

-

-Boil until very thick, a pound of white sugar in a cup of water. It

-should be as thick as for candy; when boiled, pour it gently on the

-beaten whites of three eggs. Beat this rapidly until well mixed with

-the eggs, then flour the cake with flour or corn starch, and ice it

-with a knife in the usual way. You must use flavoring to suit your

-taste. Much of the perfection of icing depends on the quality of the

-sugar, which should be pure and ground, not pulverized, as that sugar

-is now often adulterated.

-

-

-                      HOT BOILED ICING FOR CAKE

-

-Dissolve one pint of powdered sugar in two large tablespoonfuls of

-water (or three if the spoon is small); set it on the fire to boil.

-While this syrup is heating on the stove, beat the whites of four

-eggs to a strong froth, take off the boiling syrup, and beat it to

-the white of eggs, holding it high over the pans, and pouring it

-in a stream on the eggs; then flavor with lemon, or vanilla, and

-spread it on the cake, while the icing is warm; set the cake for a

-few moments in the oven to harden the icing, it is then ready for the

-table.

-

-

-                           CHARLOTTE RUSSE

-

-Boil one ounce of isinglass or gelatine, in one and a half pints of

-milk, sweeten it with half a pound of white sugar, and beat in the

-yolks of six eggs; flavor it with vanilla. When this mixture begins

-to stiffen as it grows cold, stir into it one pint of cream whipped

-to a froth. Ornament the glass dish it is to be served in, with

-strips of sponge cake, and pour the Charlotte Russe in. Set it in a

-cool place until wanted.

-

-

-                         SPLENDID FRUIT CAKE

-

-One pound of butter washed and creamed, one and one-fourth pounds of

-white sifted sugar, creamed with the butter; add the yolks, beaten

-lightly, alternately, with the whites beaten to a stiff froth, of

-twelve eggs; stir in carefully a pound of sifted flour. The day

-before, wash and dry two pounds of currants, pick and seed two

-pounds of large raisins, and slice one pound of citron. Pour all

-this fruit into a large pan, and dredge it well with a quarter of a

-pound of sifted flour; stir all well into the butter, add a grated

-nutmeg, a glass of wine, and the same of brandy. Bake in a large cake

-mould very carefully, four hours. It is safer to have it baked by a

-confectioner, if it is convenient to do so.

-

-

-                     NICE FAMILY CAKE WITH FRUIT

-

-Three cups of fine sugar, two cups of butter, five cups of sifted

-flour, half a pound of chopped raisins, and half a pound of dried

-currants; flavor with brandy, and nutmeg, or extract of nutmeg, or

-lemon. Put the same flavor in the frosting, if the cake is to be used

-for special occasions.

-

-

-                          CHEAP FRUIT CAKE

-

-To one quart of sifted flour, add a teacupful of sugar, half a cup of

-butter, one cupful of raisins, two teaspoonfuls of cream of tartar,

-and one of soda, two tablespoonfuls of mixed spices; rub thoroughly

-together the flour, cream of tartar, soda and butter, stir in

-sufficient cold water to make a stiff batter, then add the spices and

-raisins; pour it into a small tin pan, bake one hour.

-

-

-                        WISCONSIN FRUIT CAKE

-

-Take three quarters of a pound of raw salt, fat pork, chopped very

-fine; then pour on a pint of boiling water, one cup of sugar, two

-cups of molasses, two teaspoonfuls of cloves, one of cinnamon, one

-nutmeg, two teaspoonfuls of saleratus, one pound and a half of

-raisins, also a pound of citron and currants if liked, and flour

-as stiff as can be stirred; bake very slowly an hour, or longer if

-necessary, as it will burn without great care. This will make three

-loaves, and will keep well. This is convenient in the winter when

-eggs are scarce.

-

-

-                          NOUGAT FRUIT CAKE

-

-Make the batter the same as for fruit cake, but instead of the same

-quantity of fruit, add two pounds of seedless raisins, one pound of

-citron, one of blanched and cut almonds, and one pound of grated

-cocoanut. Pour over the cocoanut a cup of sweet milk. Add the wine,

-brandy and nutmeg. This is much admired. It is an experiment of my

-own, and has been very much in request.

-

-

-                  RICH WEDDING CAKE, OR BLACK CAKE

-

-One pound of flour, nine eggs, the whites and yolks beaten

-separately, one pound of butter beaten to a cream, one pound of

-brown sugar, one teacupful of molasses, one ounce of grated nutmeg

-or ground mace, one teaspoonful of ground allspice, one teaspoonful

-of cinnamon, and a gill of brandy; beat this mixture well. Having

-picked, washed, and dried three pounds of currants, stone and cut

-three pounds of raisins, strew half a pound of flour over them, mix

-it well through, and stir them with a pound of citron, cut in slips,

-into the cake. Line tin pans with buttered paper, put the mixture in,

-an inch and a half or two inches deep, and bake in a moderate oven an

-hour and a half or two hours. Ice according to directions.

-

-

-                   BRIDE’S CAKE. A SPLENDID RECIPE

-

-Take three-fourths of a pound of butter, wash and cream it, add one

-pound of white sugar; beat them well together, then add the beaten

-whites of seventeen eggs, alternately with a pound of sifted flour.

-Flavor with lemon or rose, and bake. This is a most delicious and

-delicate cake.

-

-

-                          RICH BRIDE’S CAKE

-

-Take four pounds of sifted flour, four pounds of sweet fresh butter,

-beaten to a cream, and two pounds of white powdered sugar; take six

-eggs for every pound of flour, an ounce of ground mace or nutmeg,

-and a tablespoonful of lemon extract or orange-flower water. Wash

-through several waters, and pick clean from grit, four pounds of

-currants, and spread them on a folded cloth to dry; stone and cut in

-two, four pounds of raisins, cut two pounds of citron in slips, and

-chop or slice one pound of blanched almonds.

-

-Beat the yolks of the eggs with the sugar to a smooth paste; beat

-the butter and flour together, and add them to the yolks and sugar;

-then add the spice and half a pint of brandy, and the whites of the

-eggs beaten to a froth; stir all together for some time; strew half a

-pound of flour over the fruit, mix it through, then, by degrees stir

-it into the cake.

-

-Butter large tin basins, line them with white paper, and put in the

-mixture two inches deep, and bake in a moderate oven two hours. The

-fruit should be prepared the day before making the cake.

-

-

-                          CHEAP JELLY CAKE

-

-One cup of fine white sugar, one cup of milk or water, two

-tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful

-of cream of tartar and one-half teaspoonful of carbonate soda; flavor

-with nutmeg or lemon. It is best with plum or currant jelly.

-

-

-                        DELICIOUS POUND CAKE

-

-Cream three quarters of a pound of butter, sift a pound of flour

-gradually into it, and cream them together. Beat the yolks of nine

-eggs light in another pan; stir into the eggs a pound of sifted

-sugar, mix well; beat the whites of twelve eggs to a froth, add them

-to the yolks and sugar, then pour this into the pan containing the

-butter and flour; beat all well together; add a little brandy or

-wine, and nutmeg. Bake carefully in a large pan. Do not have the oven

-hotter on the top than at the bottom, for the cake must be allowed

-to rise. Then bake from the bottom. This is a superior way of making

-cake, and if properly baked is delicious.

-

-

-                            MAIZENA CAKE

-

-Half a pound of butter rubbed to a cream with one pound of powdered

-sugar, six eggs beaten lightly and one pound of corn starch. Flavor

-and bake in small patty pans.

-

-

-                A GENERAL RULE FOR MAKING SPONGE CAKE

-

-Take of sugar the weight of the eggs used, and half the weight of

-flour; beat the yolks and sugar together, then add the flour, and,

-lastly, the whites, having first beaten them to a high froth; then

-stir them thoroughly together, put into a paper-lined basin, or pan,

-and bake in a quick oven. The cake may be flavored with lemon, rose,

-or vanilla extracts, and a little nutmeg, or with a little brandy.

-Pounded almonds or grated cocoanut, may be added to sponge cake

-mixture.

-

-

-                         BOILED SPONGE CAKE

-

-Put three quarters of a pound of loaf sugar in a stew pan with nearly

-half a pint of water, and the peel of a lemon cut very thin; let it

-simmer twenty minutes. Beat the yolks of eight eggs, and the whites

-of four, for ten minutes; then pour in the boiling syrup, and beat it

-well for half an hour. Have your cake pan well greased and a paper

-in the bottom. Stir gently into the mixture ⅝ of a pound (which is

-ten ounces) of sifted flour; pour the batter immediately into the

-pan, and bake in a rather quick oven about half an hour. Have the

-oven in baking order before you put the flour in, as sponge cake

-will be tough if it is not baked immediately the flour is added, and

-it should not be beaten after the flour is stirred in. This is one

-secret of having fine light sponge cake.

-

-

-                         JENNY’S SPONGE CAKE

-

-Beat ten eggs separately, put the yellow with a pound of sifted

-fine sugar in a bowl; beat it again very light, and then put in

-the whites; last of all stir in half a pound of flour, but do not

-beat the batter after the flour is stirred in. Flavor with lemon or

-orange-flower water. Pour the mixture into pans lined with buttered

-paper, and do not place more than one and a half inches of batter

-in each pan. Bake twenty minutes. If the oven is too hot, be sure

-and cover the top of the pans with a paper or pasteboard, to prevent

-scorching.

-

-

-                          WHITE SPONGE CAKE

-

-The whites of ten eggs, beaten to a froth; one tumbler of sifted

-flour, one and a half tumblers of sifted white sugar, half a

-teaspoonful of cream of tartar, and a pinch of salt; stir the cream

-of tartar and salt well into the flour. Add the sugar to the whites

-first, then last of all stir in the flour very lightly, and flavor

-with any delicate extract, and bake immediately. No soda required.

-

-

-                         SPONGE GINGER BREAD

-

-One cup of sour milk, one cup of molasses, one-half cup of butter,

-two eggs, one and a half teaspoons of saleratus, one tablespoonful

-of ginger. Flour to make as thick as pound cake. Warm the butter,

-molasses and ginger, then add the milk, flour and saleratus, and bake

-as quickly as you can.

-

-

-                            GINGER SNAPS

-

-One cup of butter and lard mixed, one cup of sugar, one cup of

-molasses, half a cup of water, one tablespoonful of ginger, one

-teaspoonful of soda in hot water, flour enough to roll the dough soft.

-

-

-                             GINGER-NUTS

-

-Take three pounds of flour, one pound of butter, one quart of

-molasses, four tablespoonfuls of allspice, the same quantity of

-cinnamon, and eight tablespoonfuls of ground ginger. Roll thin, cut

-out in the shape of the small ginger-nuts sold at the confectioners’,

-and bake in a rather quick oven.

-

-

-                           ANOTHER RECIPE

-

-Take two cupfuls of butter, the same quantity of molasses, one

-cupful of sugar, two tablespoonfuls of ginger, four of cream, one

-teaspoonful of soda, one-half an ounce of cinnamon, and about one and

-a half pounds of flour--or enough to make a stiff dough. Roll, cut,

-and bake in a moderate oven.

-

-

-                 TEA CAKES. CHEAP AND NICE. NO EGGS

-

-One cup of butter or a large spoonful of lard, two cups of sugar, one

-cup of sour milk, one teaspoonful of soda, some grated orange peel

-or nutmeg; flour enough to roll out. Roll very thin; cut with fancy

-cutters, and bake in a quick oven. If you use lard, add a pinch of

-salt.

-

-

-                            PORTUGAL CAKE

-

-Make a batter with half a pound of butter, one pound of sugar, one

-pound of flour, and six eggs, two tablespoonfuls of lemon juice or

-white wine. Add one pound of seeded raisins, or citron, dredged with

-a little of the flour; one and a half pounds of blanched almonds cut

-fine, and one grated nutmeg.

-

-

-                     CHEAP WHITE CAKES. FOR TEA

-

-Take half a pound of sifted flour, rub into it one ounce of

-butter, and a quarter of a pound of fine sugar; add one egg, half

-a teaspoonful of caraway seeds, and as much milk as will make it a

-paste; roll it out to quarter-of-an-inch in thickness, or thinner;

-cut it in small round cakes, and bake on tin plates, in a quick oven,

-ten or twelve minutes.

-

-

-                              LADY CAKE

-

-One pound of flour; 1 pound of sugar; ⅝ of a pound of butter;

-whites of 17 eggs; 2 or 3 drops of oil of bitter almonds. Cream the

-well-washed butter; add the sugar and cream again; alternate the

-whites with flour; flavor last of all. The confectioners nearly

-always bake in a square or long pan.

-

-

-                          YELLOW LADY CAKE

-

-Take a pound of fine white sugar, with half a pound of butter beaten

-to a cream; the yolks of eight eggs beaten smooth and thick; one cup

-of sweet milk, a small teaspoonful of powdered volatile salts or

-saleratus, dissolved in a little hot water; half a nutmeg grated; a

-teaspoonful of lemon extract, or orange-flower water, and as much

-sifted flour as will make it as thick as pound-cake batter. Beat

-it until it is light and creamy; then having taken off the skins,

-and beaten to a paste, a quarter of a pound of shelled almonds, stir

-them into the cake, and beat well. Line buttered tin pans, with white

-paper; put in the mixture an inch deep, and bake half an hour in a

-quick oven, or forty minutes in a moderate oven. This is a delicious

-cake.

-

-

-                           WHITE LADY CAKE

-

-Beat the whites of eight eggs to a high froth, add gradually a pound

-of white sugar finely ground; beat a quarter of a pound of butter to

-a cream; add a teacupful of sweet milk with a small teaspoonful of

-powdered volatile salts or saleratus dissolved in it; put the eggs

-to the butter and milk, add as much sifted flour as will make it as

-thick as pound-cake mixture; add a teaspoonful of orange-flower water

-or lemon extract, then add a quarter of a pound of shelled almonds,

-blanched and beaten to a paste with a little white of egg; beat the

-whole together until light and white; line a square tin pan with

-buttered paper, put in the mixture an inch deep, and bake half an

-hour in a quick oven. When done take it from the pan, when cold take

-the paper off, turn it upside down on the bottom of the pan and ice

-the side which was down; when the icing is nearly hard, mark it in

-slices the width of a finger, and two inches and a half long.

-

-

-                            ISABELLA CAKE

-

-Two cups of butter, four cups of sugar, sixteen eggs, six cups of

-sifted flour, two teaspoonfuls of yeast powder. Cream the butter and

-sugar together; add the beaten yolks, then alternately the flour

-and the beaten whites. Put the yeast powder in the flour. Flavor

-with vanilla or lemon. Bake carefully in a four-quart cake mould,

-the bottom and sides of which you have well oiled. Always lay paper

-in the bottom before oiling, as it prevents the cake from burning

-and sticking to the pan. This cake is delicious, finished with a

-chocolate icing.

-

-

-             A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY

-

-Take one cup of butter and three of sugar; work this to a cream. Beat

-five eggs separately; then stir in five cups of sifted flour; add a

-cup of sour cream and a teaspoonful of soda; flavor with a glass of

-wine and a little nutmeg. Bake in a quick oven in round tins, and ice

-while it is warm.

-

-

-                              CUP CAKES

-

-One cup of butter, three cups of sugar, five cups of flour, one cup

-of milk, three eggs, one teaspoonful of soda, a little brandy.

-

-

-                      TEACUP CAKE WITHOUT EGGS

-

-One cup of butter, two cups of sugar, one cup of sour cream, or thick

-milk, a teaspoonful of saleratus dissolved in hot water, a gill of

-brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or

-the yellow rind of a grated lemon; stir in flour until the batter is

-as thick as pound cake, and bake an inch deep in a buttered basin.

-

-

-                        LITTLE JESSIE’S CAKE

-

-Two cups of fine sugar, one cup of butter, one cup of sweet milk,

-four cups of flour, six eggs. Flavor with a glass of wine or brandy,

-with a nutmeg grated into it. Add a cup of currants.

-

-

-                   NICE AND CHEAP JUMBLES. NO EGGS

-

-One cup of butter, two cups of sugar, one cup of clabber, a

-teaspoonful of soda stirred into the clabber, a little grated orange

-or lemon peel, and a good quart of sifted flour. Roll it, and cut in

-rounds with a hole in the middle, and bake in a quick oven. If you

-wish, sprinkle sugar over them, and stick strips of citron in each

-cake when you place them in the baking pan. They are quite nice.

-Instead of clabber, you can use sweet milk and yeast powder in the

-flour.

-

-

-                       MARBLE CAKE--WHITE PART

-

-Whites of four eggs, one cup of white sugar, half a cup of butter,

-half a cup of sweet milk, one teaspoonful of cream tartar, half a

-teaspoonful of soda.

-

-

-                      MARBLE CAKE--BLACK PART.

-

-Yolks of four eggs, one cup of brown sugar, half a cup of molasses,

-half a cup butter, half a cup of sour milk, one teaspoonful of soda,

-and plenty of all kinds of spices to suit the taste. Put first black,

-then white, dough, until all is in; then bake. It is very nice.

-

-

-                          FRENCH LOAF CAKE

-

-Five cups of sugar, three of butter, two of milk, ten of sifted

-flour, six eggs, three small nutmegs, one teaspoonful of saleratus,

-one pound of raisins, and one-third of a pound of citron. Stir the

-butter and sugar to a cream, then add part of the flour, the milk and

-the beaten yolks of the eggs, then add the rest of the flour and the

-whites of the eggs; add the fruit as you get the cake ready for the

-oven; season to taste. This will make four loaves. Bake one hour.

-

-

-                          LOAF CAKE. PLAIN

-

-Three cups of sweet milk, two of sugar, and one of yeast; stir in

-flour to make it quite thick, and let it rise over night. In the

-morning add two eggs well beaten, fruit and spice to taste; let it

-rise till light. Bake in a slow oven.

-

-

-                             EGG KISSES

-

-Four whites of eggs, one-half pound powdered sugar; beat well and

-bake quickly. Flavor with extract of rose or lemon.

-

-

-                            GENOESE CAKES

-

-Half a pound of butter, half a pound of sugar, four eggs, half a

-pound of flour, a small glass of brandy or wine. Bake in a square

-sheet; ice it and cut into diamonds; ornament with dots or stripes of

-any kind of bright jelly or preserves.

-

-

-                     FRANCATELLI’S SPANISH CAKE

-

-Put half a pint of milk or water into a stew-pan over the fire, with

-four ounces of butter and two ounces of sugar. As soon as these begin

-to boil, withdraw the stew-pan from the fire, and stir in five ounces

-of flour. Stir well for a few minutes, add essence to taste, and, one

-by one, three eggs and a small pinch of soda. Drop this paste on a

-baking-sheet in small round balls (the size of a hickory nut), and

-bake a light brown in a quick oven. Garnish with preserves.

-

-

-                           CHOCOLATE CAKE

-

-Half a pound of butter, one pound of sugar, one pound of flour, four

-eggs, one half pint of milk, one teaspoonful of soda, and two of

-cream of tartar sifted into the flour. Mix all these ingredients

-well together, and bake in two cakes. Beat three whites of eggs with

-three cups of sifted sugar, and add chocolate to taste. Spread a

-layer of this icing between the cakes and on the top and sides.

-

-

-                           CHOCOLATE CAKE

-

-Take one cup of butter, two cups of sugar, one cup of milk or water,

-three and a half cups of flour, half a teaspoonful of soda, one

-teaspoonful cream of tartar, the yolks of five eggs and the whites of

-two. Bake on jelly cake tins.

-

-

-            CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE

-

-One and a half cups of sugar, the whites of three eggs, three

-tablespoonfuls of grated chocolate. Flavor with vanilla.

-

-

-                            RING JUMBLES

-

-One pound of butter, one pound of sugar, four eggs, one and a quarter

-pounds of flour, or enough to make a soft dough. Line a pan with

-buttered paper, form the dough into rings. Bake quickly and sift

-sugar over them.

-

-The dough must be kept very soft, or if not wanted in rings, put in

-more flour, and cut the cakes out with a cutter.

-

-

-                        GERMAN LADIES FINGERS

-

-Beat the yolks of five eggs with half a pound of sugar. Add half a

-pound of blanched almonds, cut fine or pounded. Grate the rind of

-a lemon, mix well, and add gradually enough sifted flour to make

-into a dough. Roll out and cut in strips the length and size of the

-forefinger; wet them with the beaten white of two eggs, and bake.

-

-

-                            LADY FINGERS

-

-Four eggs, half a pound of sugar, half a pound of flour. Flavor to

-taste. Drop by teaspoonfuls, and bake quickly.

-

-

-                             CITRON CAKE

-

-One pound of butter, one pound of sugar, one pound of flour, and

-eight eggs. Add to this batter one pound of blanched almonds, cut

-small, and half a pound of sliced citron dredged with flour; beat all

-up well. Beat in a half teaspoonful of soda, moistened with sweet

-milk, or if preferred, a tablespoonful of yeast powder, rubbed in

-the flour before mixing. Beat this mixture well, and bake it in a

-cake-pan; put buttered paper in the bottom of the pan, and cover the

-top of the cake with something to protect it from the heat of the

-stove, until the bottom is nearly done. This is the best way to cook

-all delicate cakes.

-

-

-                      LOUISIANA HARD-TIMES CAKE

-

-Cream half a pound of butter, with one pound of sifted sugar. Add to

-this the beaten yolks of six eggs. Beat this again, and set it by

-until you beat the whites of the eggs to a stiff froth. Sift a pound

-of flour, and put into it two teaspoonfuls of yeast powder. Then pour

-in alternately a little flour and beaten eggs until all is used. Then

-mix in a cup of cold water and two teaspoonfuls of brandy, wine or

-extract of lemon. Butter a four-quart cake-pan or mould, have the

-oven ready, and pour in the mixture, and bake immediately. Cover the

-top of the cake while baking. When done you will have a nice cake,

-and one that is very inexpensive.

-

-

-                       INDIAN BREAKFAST CAKES

-

-Take a quart of milk scalding hot; stir into it as much corn-meal as

-will make a thick batter, add of salt and saleratus in fine powder,

-each a teaspoonful, and when a little cooled, two well-beaten eggs;

-bake in buttered pans, in a quick oven. This is a nice breakfast cake.

-

-

-                    DELICATE CAKE OF CORN STARCH

-

-Take half a pound of sugar, one-fourth of a pound of butter, the

-whites of eight eggs, and a quarter of a pound of corn starch mixed

-with quarter of a pound of common flour. Beat all very light, add to

-the flour a teaspoonful of cream of tartar, and a half-spoon of fine

-soda (not saleratus). Flavor with lemon or rose.

-

-

-                     SODA TEACAKES WITHOUT EGGS

-

-Take half a pound of sugar, and half a pound of butter; beat it to a

-cream. Dissolve a teaspoonful of fine soda in a cup of milk, and pour

-it into the batter, half a nutmeg and flour to make a staff batter.

-Bake in tin squares or a shallow pan, cook twenty minutes.

-

-

-                       A VERY GOOD CHEAP CAKE

-

-One cup of butter, one and a half cups of brown sugar, one cup of

-milk, sweet or sour, yeast powder or soda--if yeast powder is used,

-put two teaspoonfuls; if soda, put one heaping teaspoonful--one cup

-of molasses, four eggs, one nutmeg, one pound of raisins, five cups

-of flour.

-

-

-                               TRIFLES

-

-Beat two or three fresh eggs a few minutes, add a saltspoonful of

-salt, and enough of sifted flour to make into a stiff paste; roll

-very thin; cut into small round cakes; fry in boiling lard, and

-sprinkle sugar over them. They are a delicious dish for tea.

-

-

-                        A NICE MOLASSES CAKE

-

-One cup of molasses, one and a half cups of sugar, one cup of butter,

-four eggs, a cup of sour milk and heaping-spoonful of soda. If

-desirable, you may add one pound of seeded and chopped raisins, or

-the same of currants; grease the pan carefully as molasses cake is

-liable to stick, and is always more difficult to get out of the pan

-than sugar cakes. You may add flour to roll it out like biscuit if

-you wish, or it is _better_ made only as thick as pound-cake batter,

-and baked in a pan like that cake. Make the batter stiff with flour,

-as it turns out better than when soft.

-

-

-                             SILVER CAKE

-

-Cream two coffee-cups of butter with two pints of fine white sugar;

-add the beaten whites of eighteen eggs, and four pints of flour--one

-of these pints must be maizena or corn starch flour, as that gives a

-delicacy which common wheat flour cannot. You must thin this mixture

-gradually as you beat in the flour and eggs, by pouring in two

-coffee-cups of water. Flavor with almond, and bake in a large pan.

-When you sift the flour you must add to it two teaspoonfuls of yeast

-powder.

-

-

-                             SILVER CAKE

-

-Two pints of sugar and two cups of butter; cream the butter and sugar

-together. Add two cups of cold water; beat to a froth the whites of

-eighteen eggs, mix them with the butter and sugar, four pints of

-flour, and two teaspoonfuls of yeast powder; mix flour and yeast

-powder together, and stir gently into the batter. Flavor with almond.

-For a small cake take half the quantity of ingredients. It makes a

-nicer cake to allow one of the pints of flour to be corn starch,

-instead of common flour.

-

-

-                         SUPERIOR GOLD CAKE

-

-Take half a pound of butter, one pound of sugar, one pound of flour,

-the yolks of ten eggs, one teaspoonful of soda mixed with a little

-hot water. Cream the butter and sugar together; beat the eggs light,

-and add them to the butter and sugar. Then stir in the flour and soda.

-

-

-               CHEAP AND RELIABLE GOLD AND SILVER CAKE

-

-Two cups of butter and four of sugar creamed together, two cups of

-sweet milk, or water, if you have no milk; eight cups of sifted flour

-well mixed with four teaspoonfuls of cream of tartar, and two of

-soda; beat separately the yolks and whites of eight eggs. Take half

-the batter; use the yolks for the gold cake, and the whites for the

-silver cake. Flavor differently, as with rose and lemon.

-

-

-                        SUPERIOR SILVER CAKE

-

-Take half a pound of butter, one pound of sugar, three-quarters of a

-pound of flour, the whites of ten eggs beaten to a froth. Cream the

-butter and sugar together, then add the eggs, and lastly, stir in the

-flour.

-

-

-                        COCOANUT SILVER CAKE

-

-Cream one cup of butter and two cups of sugar, add a cup of milk,

-the whites of six eggs, and three cups of sifted flour with one

-teaspoonful of cream of tartar, and half a teaspoonful of soda mixed

-in the flour. Grate a small cocoanut, dry it in a skillet over the

-fire by stirring it about ten minutes. Stir the cocoanut into the

-batter. Bake in a moderate oven about three-quarters of an hour.

-

-

-                           COCOANUT CAKES

-

-Grate a cocoanut, place it in a skillet over the fire, and stir until

-it is as dry as flour. Beat one cup of sugar and the white of an egg

-to a froth. Mix well, and make into small cakes; put them on buttered

-paper and bake. The oven should not be very hot.

-

-

-                           COCOANUT CAKES

-

-Take a cocoanut, pare it and grate half a pound; allow the same

-quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of

-water, place it on the fire; when the syrup is boiling hot, stir in

-the cocoanut. Continue to stir it until it is thick like candy, then

-pour it out on a buttered pan, and cut it across in shapes, or use a

-round cake cutter.

-

-

-                         COCOANUT POUND CAKE

-

-Take three coffee-cupfuls of flour, one of butter, and two of white

-sugar; one cupful of milk; the whites of six eggs; one teaspoonful

-of cream of tartar; one-half teaspoonful of carbonate of soda;

-grated cocoanut--a small one. The cocoanut should be laid in water

-as soon as the shell is broken; take out a piece at a time to pare

-it; lay it in a dry cloth as soon as pared, and cover it up, that

-the air may be kept out and the moisture absorbed. If the cocoanut

-goes in wet it will make the cake heavy. Cream the butter; add the

-sugar, and beat well; then put in the milk, slowly; the whites of

-the eggs, well beaten, alternately with flour; the cocoanut last of

-all. One-half of this quantity makes a good-sized cake. Bake in a

-moderate oven; increase the heat at the last. It takes about one-half

-or three-quarters of an hour to bake.

-

-

-                            COCOANUT CAKE

-

-Make a batter of one cup of butter, two cups of sugar, three cups of

-flour and four eggs. Bake in jelly cake pans. Spread a layer of icing

-between each cake with grated cocoanut on top of the icing; finally,

-ornament the top with a thick layer of cocoanut.

-

-

-                           COCOANUT DROPS

-

-Take a grated cocoanut, the beaten whites of four eggs, and half a

-pound of white sugar; flavor, mix, and bake on paper in drops.

-

-

-                             PECAN CAKE

-

-Half a cup of butter, one and one-half cups of sugar, two eggs,

-three-quarters of a cup of sweet milk, two cups of sifted flour, one

-and one-half teaspoonfuls of soda, and one teaspoonful of cream of

-tartar in the flour, one cup of pecans picked out and cut fine. Bake

-in a small cake pan.

-

-

-                             WINE CAKES

-

-One-quarter pound of butter, one-half pound of sugar, one egg, a few

-drops of essence of lemon, and a good half pound of flour. Mix, roll

-thin, and cut out in round cakes. They are very nice with wine.

-

-

-                           NAPLES BISCUIT

-

-Beat four eggs light; add half a pound of fine white sugar, and half

-a pound of sifted flour. Flavor with essence of lemon.

-

-

-                           SHREWSBURY CAKE

-

-Beat to a cream half a pound of butter, and three-quarters of a pound

-of sugar; add five well beaten eggs, a nutmeg, some essence, and

-about a quart of flour. Sift the flour, mix it well, and drop the

-mixture with a spoon on buttered tins. Add currants if you wish.

-

-

-                             COFFEE CAKE

-

-One cup of butter, two cups of sugar, one cup of molasses, one cup of

-strong coffee, two eggs, five cups of flour, one teaspoonful of soda,

-one cup of currants, one cup of raisins. Spice to taste.

-

-

-                           NICE DROP CAKES

-

-One-half pound sugar, one-quarter pound of butter creamed together,

-four well beaten eggs, one-half pound of currants, a spoonful of

-brandy, grated nutmeg or lemon peel, and flour sufficient for a stiff

-batter. Beat well. Drop by spoonfuls on buttered tins and bake in a

-quick oven. They are light and tender.

-

-

-                          DIAMOND BACHELORS

-

-Biscuit dough rolled thin, cut into diamonds and boiled in lard.

-Ladies are very fond of them.

-

-

-                             VELVET CAKE

-

-One cup of yeast, three eggs well beaten, one quart of warm milk, one

-quart of sifted flour, salt, a large spoonful of butter well beaten;

-let it rise. Pour into greased muffin rings and bake.

-

-

-                            DELICATE CAKE

-

-Two eggs, two cups of sugar, half a cup of butter, one cup of sweet

-milk, three cups of flour, one teaspoonful of cream of tartar, half a

-teaspoonful of soda. Bake in squares.

-

-

-                          LITTLE DROP CAKES

-

-Half a pound of sugar, four eggs, half a pound of flour; quarter of a

-pound of butter.

-

-

-                             CREAM CAKES

-

-Boil a cup of butter with a half pint of water; while it is boiling,

-stir in two cups of sifted flour; let it cool, and when cool, add

-five eggs well beaten, and a quarter of a spoonful of soda dry. Drop

-this mixture with a teaspoon on tins and bake in a quick oven.

-

-

-                     FOR THE INSIDE OF THE CAKES

-

-Take a pint of milk, one-half a cup of flour, one cup of sugar and

-two eggs. Boil the milk and flour together, add the eggs and sugar;

-flavor the custard with lemon. Now, you must take the first or

-outside cakes, and split each one gently, so as to place in it the

-cream or custard, which must be cold before you introduce it. Put

-into each cake about a teaspoonful of the cream. These are delicious.

-One-half this quantity makes a large dishful of cakes.

-

-

-               ANOTHER CREAM CAKE WITH CRUST AND CREAM

-

-CRUST.--Three-quarter pint of water, half a pint of butter,

-three-quarters of a pound of flour, eight eggs, boil the water and

-butter together, and while boiling stir in the flour, take it off

-and let it cool, then add your eggs (beaten separately), and a

-teaspoonful of dry soda. Use about a spoonful of the crust for each

-puff; bake on tins for about twenty minutes. When done cut the crust

-open and put in the cream.

-

-CREAM.--Two pints of milk, one cup of flour, two cups of sugar,

-four eggs; while the milk is boiling add your flour, sugar and eggs

-(previously well beaten together), let it cook until it begins to

-thicken, take it off, and flavor with rose water.

-

-

-                             TIPSY CAKE

-

-Place a sponge cake weighing about a pound in a glass bowl, pour over

-it half a pint of sherry and Madeira (mixed). Make a rich custard of

-six eggs and a quart of milk, sweeten to taste, flavor and let it

-cool. Blanch half a pound of almonds, stick them in the top of the

-sponge cake and pour over it the custard.

-

-

-                           PLAIN TEA CAKES

-

-Half a cup of butter, or a large spoonful of lard, one and a half

-cups of sugar, one teacupful of milk, one teaspoonful of soda, seven

-cupfuls of sifted flour. Roll thin.

-

-

-                      EASY CAKE FOR YOUNG COOKS

-

-Take two cups of flour, sift it and to each cup put a teaspoonful of

-yeast powder. Beat the yolks of three eggs and one cup of fine white

-sugar, together with half a cup of water mixed with extract or wine;

-beat this well in the yolks and sugar (only half a cup); froth up the

-whites of the eggs, add them, and last of all, beat in the flour with

-the powder in it. Bake quickly in square or jelly cake pans.

-

-

-                       YOUNG COOKS’ JELLY ROLL

-

-Make the sponge for your jelly roll by taking a cup of white sugar,

-one cup of flour, and three eggs. Mix, etc.; add baking powder with

-the flour. Bake in a stewpan with a quick fire; turn the cake out on

-a towel when done; spread the jelly while it is still warm and soft,

-and roll it carefully. Cut it in slices when cold; a spoonful of

-water beaten with the eggs makes the cake lighter, as it breaks the

-tissue of the eggs if it is added to them when beaten up.

-

-

-                            ALMOND DROPS

-

-Blanch and pound five ounces of sweet, and three ounces of bitter

-almonds (or peach kernels), with a little white of egg. Put half a

-pound of sifted flour on your dough board, make a hole in the middle

-of the flour, in which put the almonds, with a pound of sugar, four

-yolks of eggs, and a little salt. Make into a paste. Cut in pieces

-the size of a nut, lay them half an inch apart, on sheets of paper,

-in a baking-pan, and bake in a moderate oven for fifteen or twenty

-minutes.

-

-

-                          ALMOND MACAROONS

-

-Blanch and pound with a little rose-water half a pound of almonds;

-add half a pound of sifted sugar, the whites of two eggs (not

-beaten), form into a paste. Dip your hand in water, and roll the

-preparation into balls the size of a nutmeg; lay them an inch apart,

-on buttered paper, in a baking tin. Bake in a slow oven until a light

-brown.

-

-

-                          ALMOND MACAROONS

-

-To a pound of the best white sugar, sifted, add a pound of blanched

-almonds; put in a few drops of rose-water as you beat them together

-in a mortar. Add to them the well-beaten whites of six eggs, and

-form the paste into shapes in the palm of the hand by using a little

-flour; butter some sheets of white paper, and drop the macaroons on

-it, leaving a space between them. Strew a little white sugar on them,

-and put in the oven to bake a light brown. Almonds are blanched by

-pouring hot water on them, and slipping off the brown coating.

-

-

-

-

-                               DESSERTS

-

-

-                   CHARLOTTE RUSSE IN VARIOUS WAYS

-

-There are many varieties of this Charlotte. They are always similarly

-made, that is with sponge cake or lady fingers, and whipped cream,

-custard or blanc-mange. One way is to beat the whites of three eggs

-to a high froth, with a quarter of a pound of sugar, and half a pint

-of cream, until it is quite thick and light; flavor this to your

-taste with lemon or vanilla, and pour it into a cake-lined mould;

-place some of the sliced cake or lady fingers on top of the mould and

-over the cream; set it on ice, and when wanted turn it on a dish and

-serve.

-

-Or, having lined a basin or mould, or small tin cups with any

-convenient cake, such as lady fingers, sliced savoy cake, or yellow

-lady cake, fill them with mock cream, blanc-mange or custard, made

-from the yolks of eggs; let them become cold, then turn them out and

-serve.

-

-

-                             ANOTHER WAY

-

-Break an ounce of isinglass small, and pour on it a teacup of hot

-milk or water; let it dissolve, then strain it through muslin, on

-half a pound of fine white sugar. When nearly cold add to it a quart

-of rich cream, already beaten to a froth; continue to beat it for a

-few minutes, holding the pan on ice. Line your mould with sponges and

-pour your cream in. Cover with sponge cake or lady fingers. Turn it

-out and serve. The isinglass will make this very firm if held on ice

-long enough to solidify before serving.

-

-

-                        PLAIN CHARLOTTE RUSSE

-

-Boil one ounce of isinglass in a pint of water until reduced

-one-half. While it is boiling, make a custard of one-half pint of

-milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor

-this with vanilla or lemon. Take a quart of cream, whip it up to a

-fine froth, and when the isinglass is nearly cold, so that it will

-not curdle the cream, stir it and the cream into the custard. Beat

-all thoroughly and set it on ice. This is a nice, easy way to make

-this dish, and may be made very ornamental, if wanted so, by lining

-a glass dish with lady fingers, and then pouring in the cream and

-laying fine fancy sugar-drops on top. If you have no lady finger

-sponges, you can slice any light sponge cake, and lay it on the

-bottom and sides of the glass bowl.

-

-

-                  SICILIAN BISCUIT DROPPED ON TINS

-

-Take four eggs, twelve ounces of powdered and sifted sugar, and ten

-ounces of flour. Beat the eggs and sugar together in a stewpan on

-the fire, until the batter feels warm to the touch; remove it from

-the fire, and stir it thoroughly until it becomes cold; now add the

-flour, and flavor with vanilla. Butter some paper and place it on the

-baking tins, or pans. Drop the cake mixture in round or ovals on the

-buttered paper, and bake in a slow oven. When put in the oven sift

-white sugar over the biscuit.

-

-

-                            QUEEN’S DROPS

-

-Beat up a quarter of a pound of butter, and a quarter of a pound of

-sifted sugar, two eggs, and six ounces of flour. Flavor with almonds,

-or vanilla, or lemon. Butter some paper, place it on baking-sheet or

-pans, and drop the mixture in drops about the size of a nutmeg. Bake

-in a hot oven.

-

-

-                           ALMOND MERINGUE

-

-Beat the whites of two eggs with a quarter of a pound of powdered

-sugar and a quarter of a pound of blanched and cut almonds. Form them

-into rings on letter paper, put the paper on tin, and place them in

-the stove oven, to harden and brown lightly.

-

-

-                            APPLE COMPOTE

-

-Make a syrup of three-quarters of a pound of sugar and a cup of

-water; let it boil while you are paring and taking out the cores of

-six nice sour apples. Throw them into the syrup and let them boil for

-half an hour, or until transparent. Pour into a glass or china dish,

-and serve for a lunch or tea. They are nice when served warm.

-

-

-                         MAIZENA BLANC MANGE

-

-This can be made with maizena, corn starch, or potato flour, but

-maizena is preferable. Take a quarter of a pound of maizena and three

-pints of milk. Put two and a half pints of the milk on to boil, and

-wet the corn starch or maizena with the remaining half pint. When

-the milk boils add to it (or better before it boils), a quarter of a

-pound of white sugar and some lemon rind, sliced or grated. Let this

-boil a little, and then stir in the mixed maizena or corn starch.

-When cooked five minutes, pour it into moulds or bowls; wet the bowls

-first with cold water to prevent the jelly sticking to the sides.

-When firm and cold, eat it with cream or any kind of stewed fruit you

-may have.

-

-

-                        GELATINE BLANC MANGE

-

-To one quart of milk add an ounce of Nelson’s or Coxe’s gelatine,

-which has been soaked an hour in a cup of cold water. Add to this

-half a pound of fine white sugar; let it simmer very gently on the

-fire in a stewpan until all the gelatine is dissolved. Strain it,

-and pour it in a mould; when it begins to thicken, put it on ice and

-serve it with cream.

-

-

-                        GELATINE BLANC MANGE

-

-Take a quart of new milk, set it on to boil; stir into the boiling

-milk, half a box of gelatine, which should have been soaked in cold

-water ten or fifteen minutes. When the gelatine is dissolved, stir

-into the milk a cup of sugar; take the jelly from the fire, and last

-of all while the mixture is very hot, stir in four eggs; season with

-vanilla or lemon extract, and pour into moulds. Eat with cream. This

-is very nourishing for invalids.

-

-

-                           CHOCOLATE MANGE

-

-Made the same as gelatine blanc mange above described, except

-seasoning the jelly with six ounces of grated chocolate in the

-boiling milk. Eat with cream or wine sauce.

-

-

-                           ISINGLASS JELLY

-

-Boil in one pint of water, one ounce of isinglass, and when well

-dissolved, add to it one pound of sugar, and a cup of pale wine. When

-the water is boiling, add to it the rind of a lemon, and when taken

-off the fire, add the juice and grated rind of lemon. Strain this

-mixture and whisk it till it begins to thicken, then pour it into the

-vessel you wish to mould it in, and set in a cool place, or on ice,

-to harden.

-

-

-                            LEMON CUSTARD

-

-Boil a cup of water, and stir into it a tablespoonful of flour,

-or corn starch. Beat the yolks of three eggs with a cup of brown

-sugar. Add the juice of a lemon strained; beat it up with the yolks

-and sugar. Pour this in a paste, and bake it. While the custard is

-baking, take the whites of the three eggs and beat them up with a

-cup of pulverized sugar. Spread this icing on the baked custard, and

-brown it slightly.

-

-

-                         NICE BOILED CUSTARD

-

-To every quart of milk, allow six eggs and a cup of white sugar.

-Set the milk to boil; beat the whites of the eggs with a half cup

-of sugar, and drop into the boiling milk for two minutes; then with

-a skimmer remove the boiled whites, and put on a dish to cool. When

-the whites are taken off, stir into the milk the yolks and sugar,

-previously well beaten up together. Add rose, lemon, or peach-leaf

-flavoring. Run this through a sieve into the bowl you expect to serve

-it in; then pile up the whites on the custard. The whites can be

-boiled without beating them with sugar.

-

-

-                     APPLE CUSTARD. A NICE DISH

-

-Take a dozen apples, a large cupful of brown sugar, a teacupful of

-water, the grated rind of a lemon, one pint of milk, four eggs, and

-two ounces of loaf sugar. Peel, cut and core the apples; put them

-in a sauce-pan with the water; as they heat, add the brown sugar and

-lemon-peel. When mashed and well cooked, take it off; put the fruit

-in the bottom of a deep dish, and pour a custard of the milk, sugar

-and eggs, over it, and bake in a moderate oven. Grate over it before

-baking, a little nutmeg.

-

-

-                     ALL THE YEAR ROUND PUDDING

-

-Line a pie dish with paste, spread on this three ounces of any kind

-of jam--strawberry or raspberry is best. Then beat well in a basin

-three ounces of bread crumbs, three ounces butter, and the same of

-sugar, and the rind and juice of a large lemon; add this to the

-pastry and jam, and bake half an hour. If the lemon is not very

-juicy, add a tablespoonful of water to it.

-

-

-                           TO GLAZE PASTRY

-

-Break an egg, separate the yolk from the white, and beat it well;

-when the pastry is nearly baked take it out of the oven and brush it

-over with this beaten yolk of egg, then put it back in the oven to

-set the glaze.

-

-

-                         TRANSPARENT PUDDING

-

-Beat eight eggs very light; add them to half a pound of butter, and

-the same of sugar, which have been beaten to a cream together; grate

-in half a nutmeg, set it on the fire in a stew-pan, and stir it

-constantly until it is hot. Do not leave it more than five minutes on

-the fire, as you only wish to slightly cook the whites of the eggs to

-prevent their running when put on the paste. Line two pie pans with

-delicate paste, and pour in the mixture. Bake in a moderate oven, and

-do not allow the top to burn, as it will, if not covered when first

-put in the oven. Cover with a pan until the bottom is cooked, and

-then a few moments colors the top. This pie has no meringue on top.

-Serve it with a tart pie, as it is a very sweet dessert.

-

-

-                     APPLE TRIFLE--A SUPPER DISH

-

-Make a marmalade by stewing tart apples in sugar, seasoned with

-lemon. Lay it when cold in a deep glass dish, pour over it a boiled

-custard made of two eggs, half a pint of milk, sweetened with half a

-cup of sugar. Finish it by whipping a pint of rich cream to a froth,

-and pile it high on the custard. Ornament with strips of citron and

-apple jelly laid on the whipped cream. This is a charming dish for

-the country, where cream is abundant.

-

-

-                         TRIFLES. DELICIOUS

-

-Cover the bottom of a glass bowl, or dish, with lady fingers; break

-up, and put also half dozen macaroons; pour over them a cup of wine,

-or diluted extract, to moisten them; then put in three tablespoonfuls

-of jelly or jam. Pour over this a boiled custard, made with a pint of

-milk, three eggs and a cup of white sugar. Whip up the whites of two

-eggs with a cup of white sugar and lemon juice to taste, and when it

-will stand alone, put it on the custard, and serve.

-

-

-                        GELATINE SNOW PUDDING

-

-Take two tablespoonfuls of good gelatine, throw over it two spoonfuls

-of water, let it soak ten minutes, then pour over it half a pint of

-boiling water, three-quarters of a pound of white sugar, and the

-juice of two lemons with the rind thrown in. Let it come to a boil,

-take it off immediately, strain it, let it cool a little, and when

-it begins to thicken add the beaten whites of two eggs. Beat all

-thoroughly, and pour it in a mould on ice to get firm. When cold and

-firm, send it to table in the middle of a glass basin or dish, and

-pour around it a custard made from the yolks of the eggs, and a pint

-of milk sweetened and flavored to taste. Sponge cake should be served

-with this pudding.

-

-

-                 A PRETTY DISH OF ORANGES CROQUANTE

-

-Take ten or a dozen oranges, remove the peel, all the white part

-and the seeds. Do this carefully by quartering them, retaining the

-transparent pulp and juice. Do not break the skins of the sections.

-Boil a pound of loaf sugar in half a glass of water until the syrup

-strings when lifted on a fork, then take it from the fire and dip

-each section of orange in this candy while it is hot; you can do

-this by placing each one on a little stick cut for the purpose. As

-the pieces are dipped, arrange them in some pretty form on a dish

-or bowl, and fill up the hollow with whipped cream, sweetened and

-seasoned with a glass of maraschino.

-

-

-                     FRANCATELLI’S LEMON PUDDING

-

-The juice and grated rind of six lemons, a pint of milk or cream,

-six ounces of sponge cake or macaroons, eight yolks, and the whites

-of four eggs (whipped to a froth), one pound of sugar, and a little

-salt. Mix in a basin, and work all these materials together for at

-least ten minutes. Put a border of puff paste around a pie-dish, then

-pour in the batter; strew cut-up almonds over it, and bake. Sift

-powdered sugar over it, and serve.

-

-

-                       WHIPPED CREAM WITH WINE

-

-To the whites of three eggs, beaten to a froth, add a pint of cream,

-four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put

-bright jelly, or light-colored marmalade in spots among the cream,

-and serve sponge cake with it.

-

-

-                           BATTER PUDDING

-

-One quart of milk, six eggs beaten separately, and seven

-tablespoonfuls of flour. Boil the milk, stir in the eggs and flour,

-while the milk is nearly hot enough to boil; do not let it boil when

-you stir in the flour, but take it off the fire, or you will curdle

-the eggs. Bake this batter half an hour, and eat it with wine or

-lemon sauce. You should salt the milk slightly before boiling. When

-well and quickly made, this is a delightful pudding, but it should be

-eaten hot.

-

-

-                        A SUPERIOR LEMON TART

-

-Squeeze the juice from six lemons, wash the rinds and boil them; if

-too strong of the lemon oil, it is better to change the water. You

-must grate or pound the rinds, and when tender and cold, add to them

-one pound of sugar, one-fourth of a pound of butter, and the yolks

-and whites of five eggs. Stir in the juice of the lemons, and cook

-the batter gently until it is thick as honey; then bake it in puff

-paste without tops. Ornament with fancy strips of paste.

-

-

-                            SUET PUDDING

-

-Take a cupful of chopped suet, half a cup of molasses, one cup of

-raisins chopped, a teaspoonful of powdered cloves and cinnamon,

-one-half cup of sugar, two eggs well beaten, half a cup of sweet

-milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in

-flour until it is a thick batter; flour a cloth, and pour in the

-mixture, leaving room to swell. Boil two hours.

-

-

-                  ROLL PUDDING OF ANY KIND OF FRUIT

-

-Make a light paste, roll out lengthwise, spread any kind of fruit

-over the paste, and roll it up in the dough; wrap it up in a cloth,

-tie it carefully, and boil it one hour. You will find this delicious

-if made of either blackberries, strawberries, peaches, or any kind of

-dried fruit stewed and sugared; if fresh fruit is used, it needs no

-stewing.

-

-

-                   A DESSERT FOR A DELICATE PERSON

-

-Boil one cup of rice until perfectly soft, then add a teacup of rich

-sweet cream, and half a teacup of any acid jelly--currant is the best

-but plum, strawberry or lemon will do. Put it over the fire a few

-minutes, turn it into a mould. Eat with sweetened cream.

-

-

-                        MACAROON PUDDING ICED

-

-Line a mould with macaroons, as described for Iced Cabinet Pudding.

-Fill the mould with dried cherries, seedless raisins and macaroons,

-in layers; then pour a little Madeira or sherry wine over them, and

-finish by pouring over all a custard of a pint of milk, two eggs and

-flavoring to suit; sweeten it with half a pound of white sugar, and

-in summer cover the mould up in ice and salt until wanted. In winter

-steam it and serve with butter and sugar sauce.

-

-

-                 STEAMED CABINET PUDDING, VERY FINE

-

-Butter a pudding mould, and line it with brioche, or any kind of cold

-sweet roll, or Sally Lunn, that has been left over. Fill the mould

-with layers of sponge cake, or macaroons, alternately with currants,

-or seedless raisins, chopped citron, or other dried fruit; then make

-a boiled custard of six yolks of eggs (for a moderate size mould), a

-pint of milk or cream, six ounces of sugar, a glass of brandy, and

-the grated rind of a lemon. Moisten the macaroons with extract of

-lemon, and then pour over the custard, which need not be previously

-boiled, as the pudding is to be _steamed_, and boiling the custard is

-unnecessary, except when it is to be iced. Serve with wine or hard

-butter sauce beaten up with a little wine.

-

-

-                     MERINGUE PUDDING. VERY NICE

-

-Take a pint of bread crumbs, a quart of milk and four eggs. Make

-one pint of milk boiling hot, pour it over the bread crumbs, and

-beat it smooth; when cool, add a cup of sugar, and the yolks of the

-four eggs; also a lump of butter (the size of an egg). Beat all well

-together, thin it by adding the rest of the milk, flavor it with

-peach or nutmeg, and set it in the oven to bake. You must only bake

-it long enough to cook the eggs, for, if you leave it to stew and

-simmer in the stove, it loses its jelly-like consistence, and the

-milk turns to whey. When slightly brown on top, take the pudding

-out of the stove, and set it to cool. When cool, spread over it a

-layer of acid preserve or jelly, such as plums, apples, grapes, or

-currants. Then finish it by making an icing or meringue of the whites

-of the eggs, beaten up with a full cup of white sugar; flavor this

-with lemon extract, and then put the pudding again in the stove, and

-brown. If for a small family, use a pint of milk and half of all

-the materials mentioned. This is considered an elegant dish for any

-occasion.

-

-

-                A DELICIOUS PUDDING, VERY EASILY MADE

-

-Butter some thin slices of rolls; lay them in a pudding-dish with

-currants and citron cut up fine, and strewed between the slices. Then

-pour over the rolls a custard made of a quart of milk, four eggs and

-half a pound of sugar; flavor this and bake lightly.

-

-

-                       PRINCE ALBERT’S PUDDING

-

-Take one-half pound of butter, one-half pound of grated bread crumbs,

-one-half pound of sugar, the juice of two lemons with the rinds

-grated in; add six eggs well beaten, a glass of brandy and four

-tablespoonfuls of marmalade. Steam this pudding in a mould and serve

-with wine sauce.

-

-

-                      COCOANUT PUDDING OR PIES

-

-Break a cocoanut and save the milk; peel off the brown skin, then

-throw each piece into cold water, and let it stay a few minutes to

-cool; take the pieces out, wipe dry and grate; add their own weight

-of white sugar and half the weight of butter; rub the butter and

-sugar to a cream, add five well beaten eggs, and a cup of milk; last

-of all, throw into the mixture the milk of the cocoanut and the

-grated rind of a lemon. Bake in a pudding-dish, or make it into pies

-with a bottom crust. Ornament the top of the pies with fancy twists

-of paste.

-

-

-                      CUSTARD COCOANUT PUDDING

-

-Grate one cocoanut; take a quart of milk, four eggs, and a cup of

-sugar. Beat sugar and eggs light, then stir in the milk, and last the

-cocoanut and such flavoring as you may prefer. Pour this into a deep

-pan lined with paste; put fancy strips of paste across it, and bake

-lightly.

-

-

-                          A NICE ICE CREAM

-

-Put on the fire a stew-pan containing a quart of nice fresh milk, and

-while it is coming to the boil beat the yolks of eight eggs and a

-pound of fine white sugar; when these are well beaten, take off the

-boiling milk, let it stand to cool five minutes, and pour it very hot

-over the eggs and sugar; strain this mixture, and add for flavoring

-any favorite extract, either of lemon, orange, peach or vanilla. Let

-it stand to get cool, and pour it into the freezer and surround it

-with layers of ice, pounded fine, and coarse dairy salt, well beaten

-down, and fill up till within a few inches of the top of the freezer.

-Now, if you have it you may pour in one quart of pure cream, and

-beat it with a wooden spoon into the mixture in the freezer. Turn

-the crank of your freezer briskly if you have a five minute freezer;

-if not, turn the can with your hand for fifteen minutes, and then

-pack round again with ice and salt. Draw off the melted ice and salt

-water, and fill up again and set away to harden before serving. Two

-tablespoonfuls of the extract are enough.

-

-

-                            LEMON SHERBET

-

-If a gallon is wanted, take ten fine lemons, or more, if small ones.

-Place to them three quarts of cold water sweetened, with two and

-one-half pounds of loaf sugar. Just before placing in the freezer,

-beat up the whites of three eggs with a little sugar and stir in.

-Then place the mixture of lemons, sugar, water and eggs in the

-freezer, and pack ice and salt around it. It freezes easily, with

-less trouble than ice cream. Pineapple or orange sherbet is also very

-nice made the same way.

-

-

-                       BISCUIT CREAM IN MOULDS

-

-One quart of firm clabber and one quart of sweet cream, make it very

-sweet with white sugar; flavor with vanilla bean boiled in half a cup

-of sweet milk. Churn all together ten minutes, then freeze in moulds,

-or in any ordinary freezer.

-

-

-                            ORANGE CREAM

-

-Squeeze the juice of four oranges, and put it with the peel of one

-into a sauce-pan; add to this a pint of water, half a pound of sugar,

-and the beaten whites of five eggs. Mix carefully, place it over a

-gentle fire, or it will curdle, stir it in one direction until it

-looks thick; strain it through a gauze sieve, and add to it, when

-cold, the yolks of five eggs, and a cup of cream or sweet milk. Set

-it on the fire until hot enough to cook the eggs, or nearly ready

-to boil them, take it off, stir until cold, and set it on ice, or

-freeze it as you choose. This is a delicious cream, with or without

-freezing, and one much used by families in Louisiana.

-

-

-          STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN

-

-Make a quart of rich custard, with eggs, and sugar and milk; when

-cold, pour it on a quart of ripe fruit, mash and pass it through a

-sieve. Add more sugar if required by the fruit, and freeze it.

-

-

-                      PEACHES AND CREAM FROZEN

-

-Peel and stone a quart of nice yellow peaches; put them in a bowl,

-sweeten them well, and chop very fine. If you have sweet cream, put

-to the fruit a quart of it; if you have not, take a quart of milk,

-sweeten it with half a pound of sugar, let it boil, and when boiling,

-pour it on to the beaten yolks of four eggs. When this custard cools,

-you may add the chopped peaches, which should be well sweetened. Pour

-all in the freezer and set it where it can be frozen.

-

-

-BARLEY OR SAGE CREAM FOR INVALIDS

-

-Wash the sage or barley clean; take a cup of either; put it on

-the fire with water to cover it; boil it gently until it is soft.

-While boiling, put in a stick of cinnamon, or any seasoning that is

-agreeable. When the barley has boiled soft and thick, take it off and

-strain it; then add to it a rich boiled custard, sweeten it to taste;

-add a glass of wine, if liked, and serve it frozen, or not, as is

-liked best by the sick.

-

-

-                      FROZEN PEACHES AND CREAM

-

-Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them

-to make them very sweet; chop them up fine until they are a pulp, and

-add to them as much cream as you have peaches; put them into the

-freezer and turn it briskly until the cream is well frozen. Figs and

-other fruits are good served in the same way.

-

-

-                   ANOTHER ICE CREAM WITHOUT CREAM

-

-When cream can not be procured, a custard made as directed, is a good

-substitute. To a quart of milk, add sugar until it is _very sweet_,

-for in freezing it loses some of its sweetness; let this boil on the

-fire, when it boils gently, take it off and pour it scalding hot to

-the beaten yolks of eight eggs; stir it constantly, but never boil it

-as the scalding milk will cook the eggs sufficiently; it should also

-be stirred while cooking. Flavor with vanilla, or lemon or almond.

-If with a vanilla bean it is better to boil it in the milk before

-putting in the sugar. When the custard is cold, put it in the form

-or freezer. If you have no freezer you can make one, by using a tin

-kettle with a tight cover. Set this in the centre of a tub that is

-large enough to leave a space of four or five inches around it; fill

-the space with layers of cracked ice and coarse salt, a layer of ice

-last, and cover the whole with a woolen cover for half an hour. Then

-shake the kettle constantly, after that, until frozen. Cover up till

-wanted.

-

-

-                        ICED CHOCOLATE CREAM

-

-Grate half a pound of vanilla chocolate, put it in a stew-pan with

-half a pound of sugar, the yolks of eight eggs, and one pint of rich,

-sweet milk. Stir over the fire until it begins to thicken, strain

-through a sieve into a basin, add half a pint of whipped cream, and

-one and a half ounces of isinglass. Mix well and pour into a mould.

-Set it on ice if the weather is warm.

-

-

-                           COFFEE CUSTARD

-

-Boil one quart of milk with five spoonfuls of white sugar. Beat four

-eggs separately, throw the whites into the boiling milk for two

-minutes and dip them out with a skimmer as soon as they are cooked.

-Beat the four yolks of the eggs with half a cup of corn starch wet

-with a little cold milk; set it aside until you can put into the hot

-milk a cup of hot strong coffee; then pour in the mixed corn starch

-and eggs, give it a little boil and take it off. Last of all, place

-the pure white boiled eggs on the rich brown custard, and you have a

-beautiful and appetizing dessert. Serve with sponge cake. Some boil

-the coarsely ground coffee in the milk first and then strain it,

-proceeding after that as in other custards.

-

-

-                         LEMON CHEESE-CAKES

-

-Boil the peel of two lemons until tender, and pound them. Take half a

-pound of sugar, the yolks of six eggs, and one-half pound of butter.

-Stir all well together, and add the juice of the lemons last. Lay

-puff paste in your pans, fill them half full of the mixture, and bake

-lightly.

-

-

-                         ORANGE CHEESE-CAKES

-

-Boil the peel of four oranges in two waters, to take out the bitter

-taste. When tender, pound up with half a pound of sugar, one-quarter

-of a pound of butter, and the yolks of six eggs. I make these

-confections to use up the yolks when I have been using the whites of

-eggs for icing or white cake. Beat the mixture well and add the juice

-of the oranges; if the oranges are large the juice of two will be

-sufficient to make two pies. Put puff paste in your pans, fill them

-half full of the confection, and bake lightly.

-

-

-                 WINE JELLY FROM SPARKLING GELATINE

-

-Take a package of an ounce, or an ounce and a half of gelatine, pour

-upon it a pint of cold water, and let it remain to soften for an

-hour or so. When ready to make the jelly, pour on to the gelatine

-three-quarters of a pint of boiling water, and stir until the

-gelatine is dissolved; then add to it one and a half pounds of white

-sugar, the juice and grated rind of one lemon, and a spoonful of any

-essence. Then beat the whites of two eggs well, and stir briskly

-into the mixture; put it on a gentle fire, let it simmer slowly,

-take it off as soon as it boils up, then add a pint of wine and two

-tablespoonfuls of extract of lemon or vanilla; then strain it through

-a jelly bag until it runs clear. Some boil the extract and wine in

-the gelatine before straining, but it injures the fine flavor to do

-so. Boil the gelatine, the water, the sugar and eggs, and strain it;

-after it is clear and still warm, pour in a pint of wine and set the

-jelly on ice in summer, or to cool in the winter. This should give

-great satisfaction.

-

-

-                 YELLOW CUSTARD JELLY FROM GELATINE

-

-To one ounce of gelatine, soaked in one pint of water, add a quart of

-milk; if the weather is warm take a little less milk. Set the milk

-and gelatine (or double the quantity of isinglass) on to get hot,

-let it give one boil up, then sweeten it, and when a little cooled

-stir in the beaten yolks of eight eggs; do not let the eggs boil up

-or you might curdle them. Flavor with vanilla or lemon, pour into

-moulds, and set in a cool place, or on ice to harden.

-

-

-                         CALVES’ FEET JELLY

-

-Take two calves’ feet, add to them a gallon of water which you must

-reduce by boiling to a quart; strain it while hot, and set away to

-get cold. When cold take off the fat, and remove any settlings which

-may be in the bottom. Melt the jelly in a stew-pan, and add to it the

-whites of six eggs, well beaten, half a pint of wine, half a pound

-of white sugar, the juice of four lemons, and rind of one grated.

-Boil this a few minutes, and pass it through a flannel strainer. This

-is a most delicate and nourishing article of diet for the sick and

-convalescent. If the jelly is dropped upon the sliced peel of a lemon

-instead of the grated peel, it will look prettier.

-

-

-                CALVES’ FEET JELLY MADE WITH GELATINE

-

-Take three quarts of water, one pint of white wine, six teaspoonfuls

-of brandy, six lemons, juice and peel, six eggs, the whites slightly

-beaten, the shells crushed--the yolks not used--three pounds of white

-sugar, and four ounces of gelatine. First, soak the gelatine in one

-quart of the measured water; let it remain for one-half an hour. Mix

-the ingredients named with the other two quarts, and let all boil

-twenty minutes; strain it through a flannel bag without squeezing.

-Wet the jelly mould in cold water. Pour the jelly in, and leave it to

-cool, or put it on ice until wanted.

-

-

-                   AMBROSIA OF ORANGE OR PINEAPPLE

-

-This is a pretty dessert or supper dish. You require a cocoanut and

-six oranges or a pineapple. Grate the cocoanut, and slice the oranges

-or pineapple; then in a glass dish lay a layer of fruit, and a layer

-of the grated cocoanut, until your bowl is full. Strew powdered sugar

-over each layer of fruit, and on the top, and it is ready.

-

-

-                    FLOATING ISLAND, WITHOUT WINE

-

-Beat the whites of five eggs with a little currant jelly until they

-are quite thick. Sweeten a pint of cream, add a teaspoonful of

-extract, pour it in the bowl, and then drop your whites of eggs and

-jelly by spoonfuls on the cream. If you can not procure cream, you

-may make a substitute of a custard, made of a pint of sweet milk,

-yolks of two eggs, and half a cup of white sugar.

-

-

-                               EGG-NOG

-

-Take the yolks of ten eggs; add to them ten tablespoonfuls of

-pulverized sugar, three pints of new milk, and one pint of the best

-brandy (whiskey will do). Beat up the whites the last thing, and stir

-in, after the liquor is poured in.

-

-

-

-

-                    PUDDINGS, PIES AND MINCEMEAT

-

-

-         DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.

-

-The delicacy of pastry depends as much upon the baking as the making,

-therefore strict attention should be paid to the following directions:

-

-Puff paste requires a quick, even heat; a hot oven will curl the

-paste and scorch it.

-

-Tart paste or short paste requires a degree less of heat.

-

-For raised or light crust, the oven may be heated as for puff paste.

-

-When baking with coal, if the fire is not brisk enough do not put on

-more coal, but add a stick or two of hard wood; or if nearly done,

-put in a stick of pine wood.

-

-

-                       FAMILY PIE CRUST, SHORT

-

-Put a pound of sifted flour into a bowl, work into it half a pound of

-sweet lard or beef drippings, with a dessertspoonful of salt. When

-it is thoroughly mixed put to it enough cold water to bind together.

-Flour the paste slab, or table, and rolling pin. Take a part of the

-paste and roll it to less than a quarter of an inch in thickness.

-This will be quite rich enough for health or taste. A bit of volatile

-salts, the size of a small nutmeg, dissolved in a little hot water

-and put to the paste, will make it more light and delicate.

-

-

-                    FINEST PUFF PASTE, FOR PUFFS

-

-Heap one pound of flour in the centre of the breadboard, or slab;

-make a hollow in the centre; break one egg into it, then add a

-teaspoonful of salt and a piece of butter the size of an egg. Mix

-these lightly together with a little cold water, adding the water

-a little at a time, until the flour is made a nice paste; work it

-together, and roll it out to half an inch in thickness. Then divide

-a pound of butter in six parts, spread one part over the paste, then

-fold it and roll it out again, until you can perceive the butter

-through; then spread over another part, fold it up, and roll out

-again, and so continue until all the butter is used, and the paste

-has been worked over six times. It is now ready for making into

-pies, puffs or any other purpose. Flour the slab and rolling-pin,

-and roll it out to a quarter of an inch in thickness. A marble slab

-and rolling-pin are best for pastry, and much more durable than

-wood. After using them, scrape them clean, wash them first with cold

-water, then pour scalding water over them, and wipe them dry. Have a

-sieve ready to sift any flour you may wish to use; this is but little

-trouble or delay and it is always best to sift flour. To gild pastry,

-wet it over when nearly done, with the yolk of an egg beaten with a

-little milk.

-

-

-                              PIE-CRUST

-

-Three and a half cups of flour, one cup of sweet lard, one

-teaspoonful of salt, one teaspoonful of baking powder, and a cupful

-of very cold water. Mix with a knife, using the hands as little as

-possible. Roll and cut after the crust is on the pie-plate.

-

-

-                BUTTERMILK PIE-CRUST--VERY WHOLESOME

-

-Take a pint of buttermilk, add one large teacupful of lard, one

-teaspoonful of salt, and a teaspoonful of soda, and flour enough to

-form a soft dough. Mix the lard and flour by rubbing them together;

-then add the other ingredients. This is a tender and good pie-crust.

-

-

-     BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER--FOR DYSPEPTICS

-

-Sift a pint of flour in a basin, salt it as usual, then pour on it

-a fine stream of boiling water from the spout of a kettle, pour it

-slowly, or you will overflow the flour; mix the flour and hot water

-with a spoon until it is a nice soft dough that you can handle; then

-pour it on the biscuit board, which should be well floured; give it

-two or three turns, and it is ready for the fruit. This is fine for

-dyspeptics, and altogether lighter and nicer than the old way of

-mixing with grease.

-

-

-                      TO MAKE MINCE PIE MIXTURE

-

-Weigh two pounds of the chopped meat; put to it two pounds of

-suet free from strings or skin, and chopped fine; add two pounds

-of currants, picked, washed, and dried; four pounds of peeled and

-chopped rich tart apples, with the juice of two lemons, and the

-chopped peel of one; a pint of sweet wine, and one large nutmeg

-grated, or teaspoonful of ground mace; three pounds and a half of

-sugar, quarter of an ounce of ground cloves, or allspice, and the

-same of cinnamon, and a large tablespoonful of salt. Mix the whole

-well together, put it in a stone pot, or jar, cover it close, and set

-it in a cool place for use. Mix it well together again before using.

-

-

-                      TO FINISH THE PIE MIXTURE

-

-Pare, core, and chop, not very fine, some tart juicy apples; put

-to them one-third as much of the prepared meat; stone one pound of

-raisins, and cut a quarter of a citron in small bits; add a gill of

-brandy, and enough sweet cider to make the whole quite wet. A peck of

-apples, pared and chopped, with a quart bowl of the prepared meat,

-and the raisins, citron, and cider, as above-mentioned, with a large

-teacupful of brown sugar, is enough to make six or seven pies the

-size of a dinner plate. A teacupful of fine chopped suet may be added

-if liked, or a tablespoonful of butter to each pie, as it is to be

-baked.

-

-

-                           MINCE PIE MEAT

-

-Take a nice tender piece of beef which is free from gristle, skin or

-strings. The meat is used for mincemeat, also the sirloin, the heart,

-head and skirts; the tongue and sirloin are best. Put the meat in hot

-water, enough to cover it; boil it gently until turning a fork in it

-will break it; set it to become cold, then take out all the bone and

-gristle parts. If the tongue is used peel off the skin, chop it very

-fine. To this meat, apples, raisins and spices are added, for which

-see recipe mince pie mixture.

-

-

-                   MINCE PIE. HOW TO FILL AND BAKE

-

-Line a pie dish with a nice puff paste, rolled to twice the thickness

-of a dollar piece. Put in the _pie mixture_ half an inch deep, and

-spread it to within a finger width of the edge; roll out a puff paste

-crust, turn a plate the size of the one on which the pie is made on

-to it, and with a knife cut the paste around the edge of the plate;

-then take the plate off, make three small incisions with the end of

-the knife on each side of the middle, take it carefully up and cover

-the pie with it, press it lightly with the finger against the bottom

-crust, put it in a quick oven for three-quarters of an hour. The top

-may be brushed over with the yolk of an egg beaten with a little

-milk. Pies made in this way should be served warm.

-

-

-                         MINCE MEAT FOR PIES

-

-Two pounds of beef chopped fine, one peck of apples, two pounds of

-raisins, two pounds of currants, one pound of citron, one-half pound

-of suet, three pounds of sugar; powdered cinnamon, cloves and nutmeg,

-a spoonful each. Moisten with a bottle of champagne cider. When you

-bake the pies, place a spoonful of butter on each pie; but do not put

-butter in the jar with the meat.

-

-

-                   MINCE MEAT, FOR CHRISTMAS PIES

-

-Boil a fresh beef tongue tender, let it get cold, then chop it fine,

-and add one pound of suet, one-half peck of apples, two pounds of

-currants picked and washed carefully, one pound of citron sliced,

-half an ounce each of powdered cloves, allspice, cinnamon and ginger,

-three pints of cider, with half a pint of brandy; sweeten to taste,

-then pack away in a crock. Keep it cool, or it will ferment. Add

-apples when you bake the pie.

-

-

-                       MINCE PIE WITHOUT MEAT

-

-Take one pound of currants, one pound of peeled and chopped apples,

-one pound of suet chopped fine, one pound of moist brown sugar,

-quarter of a pound of chopped and stoned raisins, the juice of four

-oranges and two lemons, with the peel of one lemon chopped, and a

-wine-glass of brandy. Mix all carefully and put in a cool place. Eat

-this pie hot, and when it is baked, put in a tablespoonful of butter,

-but put none in the mixture.

-

-

-                     MOCK MINCE PIES. VERY GOOD

-

-Take six crackers, soak them in one and a half cups of warm water,

-add to them one cup of good brown sugar, one cup of raisins, one cup

-of molasses, and one-half cup of cider or strong vinegar. Beat in

-half a cup of butter, season with a lemon and its rind, a nutmeg, one

-teaspoonful of cloves, and ground cinnamon.

-

-

-                             ORANGE PIE

-

-To the juice and sliced pulp of two large oranges, add the grated

-yellow rind of one orange. Beat the yolks of three eggs, with a

-cupful of sugar, and beat the whites to a high froth and add to them

-a cup of milk. Mix all the above together. Have ready a nice puff

-paste, and bake the mixture in it.

-

-

-                              LEMON PIE

-

-Grate the rind and express the juice of three lemons; rub together a

-cup and a half of powdered sugar and three tablespoonfuls of butter;

-beat up the yolks of four eggs, and add to the butter and sugar,

-lastly the lemon; bake on a rich puff paste without an upper crust.

-While the pie is baking beat up the whites of the four eggs with

-powdered loaf sugar, spread it over the top of the pie when done;

-then set back in the oven a few moments to brown lightly.

-

-

-                   LEMON PIE, WITHOUT CORN STARCH

-

-The juice and grated rind of a lemon, one cup of sugar, two

-tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make

-an icing of the whites and a cup of sugar, pour it over the pie, put

-it back in the oven, and brown lightly.

-

-

-                           LEMON PIE. RICH

-

-Five eggs, two lemons, one cup and a half of sugar. Beat all together

-except the whites of three eggs, which you must beat stiff with

-sugar, and when the pies are cold spread this icing on top and brown

-lightly. The crust of the pie is made of puff paste, or in any way

-that is liked; some ladies prefer plain family crust to puff paste.

-

-

-                       CRANBERRY PIE OR TARTS

-

-Pick a quart of cranberries free from imperfections, put a pint of

-water to them, and put them in a stew-pan over a moderate fire; add

-a pound of clean brown sugar, and stew them gently until they are

-soft; then mash them with a silver spoon and turn them into a dish to

-become cold, then make them in pies or tarts. Many persons put flour

-in cranberry pies; it is a great mistake, as it completely spoils

-the color of the fruit; but if they are strained and are too thin to

-jelly, it is well to add a spoonful of corn starch to thicken.

-

-

-                     CRANBERRY TARTS WITH APPLES

-

-Mix half a pint of cranberries with half a pound of sugar and a

-spoonful of water; let them simmer a little until soft. Peel and cut

-thin a half dozen apples; put a rim of paste around a pie plate,

-strew in the apples, pour the cranberries over the apples and cover

-with a nice crust. Bake for an hour to cook the apples.

-

-

-                         PORK AND APPLE PIE

-

-Make the crust in the usual manner (for many ways, see directions in

-this book), spread it over a deep plate; cut nice fat salt pork very

-thin, and slice some apples; place a layer of apples, then a layer of

-pork; sprinkle with allspice, pepper, and sugar, between each layer;

-have three or four layers, and let the last one be apples; sprinkle

-in sugar and spice; cover with a top crust, and bake an hour. This

-is a plain and wholesome dish; when the family is large and apples

-plentiful, it will be an economical way of giving the boys “apple

-pie.”

-

-

-                            MOLASSES PIE

-

-Take one pint of molasses, beat into it three eggs and a large

-spoonful of butter; pour the mixture into a rich crust, and bake.

-

-

-                        A RICHER MOLASSES PIE

-

-One cup of molasses, one cup of sugar, four eggs, and four

-tablespoonfuls of butter. Mix together the sugar, butter and eggs,

-then stir in the molasses. Bake in a rich crust.

-

-

-                     HUCKLE OR WHORTLEBERRY PIE

-

-Put a quart of picked huckleberries into a basin of water, take off

-whatever floats; take up the berries by the handful; pick out all

-the stems and unripe berries, and put the rest into a dish; line a

-buttered pie dish with a pie paste; put in the berries half an inch

-deep, and to a quart of berries put a teacupful of brown sugar, and

-half a teacupful of water; dredge a teaspoonful of flour over; throw

-in a saltspoonful of salt, and half a nutmeg grated; cover the pie,

-cut a slit in the centre, or make several incisions on either side of

-it; press the two crusts together around the edge, trim it off neatly

-with a sharp knife, and bake in a quick oven for three-quarters of an

-hour.

-

-

-                           BLACKBERRY PIE

-

-Pick the berries clean; rinse them in cold water, and finish as

-directed for huckleberries.

-

-

-                   BOILED PLUM PUDDING. VERY FINE

-

-Prepare all the ingredients except the beating of the eggs, the day

-before making the pudding. Take one pound of grated bread crumbs,

-pour over them a pint of boiling milk; add a pound of chopped suet,

-half a pound of butter, one pound of sugar, half a pound of sifted

-flour, one dozen eggs, one pound of raisins, one pound of currants,

-half a pound of citron, one tablespoonful of ground cinnamon, one of

-cloves and allspice, also one grated nutmeg, a glass of brandy, the

-rind and juice of two lemons. Tie it in a piece of thick, unbleached

-cotton, allowing room for the pudding to swell. Boil five hours.

-Serve with butter and sugar sauce. This can be steamed over, and be

-as nice as it was at first.

-

-

-                       SIX-OUNCE PLUM PUDDING

-

-Six ounces of stoned raisins, six ounces washed and dried currants,

-six ounces of bread crumbs, six ounces of suet and six eggs. Flavor

-with half a nutmeg, half a lemon and half a glass of brandy. Mix all

-these ingredients together, and put the pudding into a mould, or

-floured cloth, and boil three hours.

-

-

-                       CHRISTMAS PLUM PUDDING

-

-One pound and a half of raisins, half a pound of currants,

-three-quarters of a pound of bread-crumbs, half a pound of flour,

-three-quarters of a pound of beef-suet, nine eggs, one wineglassful

-of brandy, half a pound of citron and orange-peel, half a nutmeg, and

-a little ground ginger. Chop the suet as fine as possible, and mix it

-with the bread-crumbs and flour, add the currants washed and dried,

-the citron and orange-peel cut into thin slices, and the raisins

-stoned and divided. Mix it all well together with the grated nutmeg

-and ginger, then stir in nine eggs well beaten, and the brandy,

-and again mix it thoroughly together, that every ingredient may be

-moistened; put it into a buttered mould, tie it over tightly, and

-boil it for six hours. This pudding may be made a week before using,

-boiled in a cloth, and hung up in a dry place, and when required put

-into a saucepan of boiling water and boiled for two hours or two

-hours and a half, then turned out, and served with sauce as above.

-

-

-                      ANOTHER CHRISTMAS PUDDING

-

-One pound of raisins, one pound of currants, one pound of suet,

-three-quarters of a pound of bread-crumbs, one pint of milk, ten

-eggs, three-quarters of a pound of citron and orange-peel mixed, one

-small nutmeg, one glass of brandy. Stone the raisins and divide them,

-wash and dry the currants, and cut the peel into slices. Mix all

-these with the bread-crumbs, flour and suet chopped very fine, add

-the grated nutmeg, and then stir in the eggs well-beaten, the brandy,

-and the milk. When the ingredients are well blended, put it into a

-mould, tie a floured cloth over it, and boil it six hours. When done

-turn it out, and serve with brandy and arrowroot sauce.

-

-

-                   RICH PLUM PUDDING WITHOUT FLOUR

-

-One pound and a half of grated bread, one pound and a half of

-raisins, one pound and a half of currants, one pound of beef-suet,

-peel of one large lemon, three ounces of almonds, a little nutmeg or

-mixed spice, sugar to taste, three quarters of a pound of candied

-orange, lemon and citron, eight or nine eggs, half a pint of milk,

-two wineglassfuls of brandy. Stone the raisins, wash and pick the

-currants, chop the suet very fine, and mix with them a pound and

-a half of grated bread; add the candied peel cut into shreds, the

-almonds blanched and minced, and the mixed spice and sugar to taste.

-When all are thoroughly blended, stir it well together with eight or

-nine well-beaten eggs, two glassfuls of brandy, and half a pint of

-milk, tie it in a cloth, and boil it for five hours or five hours

-and a half, or divide it into equal parts, and boil it in moulds or

-basins for half the time.

-

-

-                        COTTAGE PLUM PUDDING

-

-One pound and a half of flour, four or five eggs, a pinch of salt,

-a little nutmeg, one pound of raisins, half a pound of currants,

-sugar to taste, and a little milk. Make a thick batter with five

-well-beaten eggs, one pound and a half of flour, and a sufficient

-quantity of milk. Then add the currants washed and picked, the

-raisins stoned, a little nutmeg and sugar to taste. Mix all well

-together, and boil it in a basin or floured cloth for quite five

-hours. The peel of a lemon grated, and a few pieces of citron cut

-thin may be added.

-

-

-                         CHEAP PLUM PUDDING

-

-Take a cup of chopped suet, a cup of raisins, a cup of currants and

-citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and

-a teaspoonful of soda; add to this three and a half cups of sifted

-flour or bread crumbs, and a little salt. Boil three or four hours.

-Serve with hard sauce of beaten butter, sugar and nutmeg; or with

-butter, sugar and wine sauce. This is inexpensive, but is modeled

-after the most excellent recipes. The quantity suits a small company.

-

-

-                 PLAIN PUDDING WITHOUT EGGS OR WINE

-

-One pound of chopped and stoned raisins, half a pound of suet,

-one pound of flour, a cup of bread crumbs, two tablespoonfuls of

-molasses, a pint of milk or nutmeg grated, and a lemon peel chopped.

-Cut the suet very fine and mix it with the flour; add the bread

-crumbs, lemon and nutmeg, with the stoned raisins, to a pint of milk;

-mix all together and put in the molasses; keep it closely covered in

-a cool place. When it is wanted, pour it in a floured cloth and boil

-it five hours. Serve with rich sauce.

-

-

-                   PLAIN PLUM PUDDING FOR CHILDREN

-

-One pound of flour, one pound of bread crumbs, three quarters of a

-pound of stoned raisins, three quarters of a pound of currants, three

-quarters of a pound of suet, four eggs, and milk to moisten, say

-about one pint. Let the suet be finely chopped, the raisins stoned,

-the currants well washed, picked and dried. Mix them with the other

-dry ingredients, stir all well together; beat and strain in the eggs,

-and add just enough of the milk to make it mix properly. Tie it up in

-a well floured cloth, put it into boiling water, and boil for five

-hours. Serve with butter and sugar sauce, or wine sauce.

-

-

-                        SWEET POTATO PUDDING

-

-Take one pound or a pint of hot boiled sweet potato, pass it hot

-through a sieve--the finer the better. To this add six eggs well

-beaten, three-fourths of a pound of butter, and a pound of sugar;

-flavor with grated lemon rind, and a little brandy. Make a paste

-around the dish, pour in the sweet potato mixture, and bake. Sprinkle

-finely pulverized sugar over the surface of the pudding. This is a

-Southern dish, and fit to grace the table of an epicure.

-

-

-            BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME

-

-To a pound of flour, add by degrees six ounces of finely chopped

-suet, four eggs, together with as much milk as will make a firm

-batter. Beat all together hard, until the last moment before placing

-it in the oven. Pour it into a buttered dish, and bake. Serve as soon

-as done, with plain syrup, or butter and sugar sauce.

-

-

-                      LEMON PUDDING. VERY NICE

-

-Six eggs, three lemons, six tablespoonfuls of corn starch, and one

-large spoonful of butter. Cook the corn starch in a pint and a half

-of water, and stir in the butter. Let it get cool, and then stir in

-the yolks of the eggs, the juice of the lemons, and the grated rind;

-also one cup of sugar. Bake this lightly in a pudding dish, and when

-cold pour it over a meringue, or icing, made with the whites of the

-eggs, and sufficient sugar to make a thick icing. Put it back in the

-oven, and let it brown lightly.

-

-

-             TEMPERANCE ICED CABINET PUDDING FOR SUMMER

-

-This is usually made in oval tin moulds, with a tight-fitting cover.

-Small moulds are the best. Cut some sponge cake about half an inch

-thick; shape it nearly to the mould; dilute a tablespoonful of any

-favorite extract, and pour it on to the cake. Then commence to fill

-up the mould in layers of currants, seedless raisins, sliced citron,

-and chopped almonds, then a layer of cake, until it is full. Make

-ready a custard of one pint of milk, the yolks of two eggs, a quarter

-of a pound of sugar, and half a teaspoonful of extract of lemon,

-rose, or almonds; let it simmer a little, but not enough to curdle,

-as it will certainly do if allowed to stay too long on the fire. When

-it simmers, take it off, and let it cool a little. When only lukewarm

-pour it over the fruit and cake in the mould. Cover tightly, and bury

-it in ice and salt. It is, when well made, a most exquisite dessert.

-

-

-                           SOUFFLE PUDDING

-

-Take a pint of milk, a cup of flour, one spoonful of sugar, and a

-piece of butter as large as an egg. Scald the milk, flour, and butter

-together. After the batter becomes cold, stir in the yolks of five

-eggs, and just before baking, stir in the whites. Bake in a quick

-oven, and serve with sauce.

-

-

-                       OMELET SOUFFLE PUDDING

-

-Beat the whites of ten eggs to a stiff froth. Beat the yolks with

-three quarters of a pound of powdered sugar, and the juice and grated

-rind of a lemon. Mix all together lightly. Butter a thick-bottomed

-dish which will just hold the pudding; put it immediately in the

-oven, and bake it fifteen or twenty minutes. Serve it just as it

-comes from the oven. It should quiver like a golden jelly when

-served. If baked too long, it will be spoiled. The oven must not be

-too hot, or it will scorch; the heat should be as usual to bake pies.

-

-

-                          VERY RICH PUDDING

-

-Line a deep pie dish with puff paste, having first buttered it

-thoroughly; place on this a layer of jam, then a layer of custard,

-then jam, then custard, until the dish is nearly full, leaving the

-custard layer at the top. Bake for twenty minutes in a moderate oven,

-let the pudding cool, beat up the whites of the eggs that were used

-for the custard into a stiff whip with a little powdered sugar, pile

-the whip on as high as possible, and serve.

-

-

-                          PARISIAN PUDDING

-

-Lay slices of sponge cake at the bottom of a glass dish, spread over

-them a layer of preserve (red or black currant is very good for the

-purpose), place over that more slices of sponge cake, then another

-layer of jam. Do this until you have filled the dish. Pour over it

-sufficient sherry to soak the cake properly, then beat up the whites

-of four eggs with sufficient powdered loaf sugar to make it a very

-stiff froth, with which to cover the top of the cake completely, and

-bake.

-

-

-                         BIRD’S NEST PUDDING

-

-Take half a package of gelatine, using a little more than half the

-quantity of water given in the recipe for making jelly; in all other

-respects use the same proportions. When ready to strain put it into

-a large oval dish (a meat dish is nice); fill it nearly to the edge;

-then set it away to harden. Take some egg-shells that you have broken

-just the end off in getting out the egg; make a blanc-mange of corn

-starch; flavor it with vanilla, and sweeten; put this into the

-shells before it cools and hardens at all; set the eggs on end in a

-vegetable-dish so that they will stand top up, being careful not to

-let the blanc-mange run out. Cut some very thin yellow parings off

-the lemon rind, stew them in a little sugar and water; when cold lay

-each piece separately in a circle on the jelly, making two or three

-nests. Break open the egg-shells, take out the blanc-mange, and lay

-it in groups like eggs inside the nest. This makes a very pretty

-dish, and is very good. Ivy sprays or myrtle wound around the edge of

-the dish improves the appearance.

-

-

-                         BIRD’S NEST PUDDING

-

-Peel and core six mellow apples; line a pudding dish with pastry; lay

-the apples in the bottom of the dish, and stick long narrow strips

-of citron around them. Stir to a cream a pint of powdered sugar,

-and half a pint of butter. Beat separately the yolks and whites of

-eight eggs; mix them with the butter and sugar, season with nutmeg,

-place it on the fire, and stir until it is hot; then pour it over the

-apples, and bake immediately. It can be eaten warm or cold. Do not

-allow the top to brown too soon. It should be covered with a pan,

-when first put into the oven, to prevent this.

-

-

-                      CROWS’-NEST WITH CINNAMON

-

-Cut nice sour cooking apples into a baking dish, small or large as

-you need; put sugar, cinnamon, and lemon over them; throw in a cup

-of water, and cover the dish with a crust of light pie crust. Put it

-in the oven, and bake until the apples are tender. Be sure to cut

-air-holes in the crust before putting in to bake. Eat it with cream

-and sugar, or hard sauce of butter and sugar; beat together until

-firm enough to slice like butter. Grate a little nutmeg over the

-sauce, if cinnamon is not liked.

-

-

-                           COTTAGE PUDDING

-

-One tablespoonful of butter, one cup of sugar, one cup of milk,

-two eggs, one teaspoonful of soda, one pint of sifted flour, two

-spoonfuls of cream of tartar; mix like cake; bake quickly in shallow

-tin pans; dredge the top with powdered sugar, which gives a nice

-crust to all puddings and cakes. Sauce to accompany this pudding: one

-tablespoonful of butter, one cup of powdered sugar, lemon extract for

-seasoning, or lemon juice, with half a pint of boiling water. All

-beaten together until it foams.

-

-

-          COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE

-

-This is a pudding which requires no paste and is a nice way to use

-fruit, such as pie-plant, berries, strawberries, peaches, etc. To

-a quart of buttermilk add one egg, a large teaspoonful of soda, a

-little salt, and flour enough to make a thick batter. Pour it over a

-quart of chopped fruit, such as mentioned, beat it a little, tie it

-tightly in a bag, drop it in a kettle of hot water, and let it boil

-two hours. Serve with sugar and cream. This pudding may be poured

-into a cake pan and baked, if not convenient to boil it. Put in

-plenty of fruit.

-

-

-                        RICE MERINGUE PUDDING

-

-Boil half a cup of rice in a quart of milk until it is thoroughly

-done. Sweeten to taste, and let it cool. Beat in the yolks of four

-eggs. Flavor with lemon rind or essence and nutmeg. Bake in a

-pudding-dish. When cool, pour over it the whites of your eggs, beaten

-with a cup of white sifted sugar. Bake light brown. Season to taste

-with lemon, rose or vanilla.

-

-

-                           APPLE MERINGUE

-

-Select handsome pippin apples if you can get them, pare and core them

-whole, put them in the oven with a little water in a deep dish, and

-let them cook a little but not enough to break. When plumped, take

-them out and let them get cold; then fill the centre of each apple

-with jelly. Make an icing of the whites of eggs, beaten with sifted

-sugar, and carefully cover each apple with it, wetting the knife

-while smoothing the icing. Sift a little sugar over them and put them

-in the oven to harden, but not to brown; too much heat will cause the

-jelly to melt.

-

-

-                    A CHEAP AND DELICATE PUDDING

-

-Take a tablespoonful of butter, a cup of sugar, a cup of milk,

-two eggs, and a pint of sifted flour. Put into the flour a small

-teaspoonful of soda and two teaspoonfuls of cream of tartar; sift

-this in carefully, and set the flour aside. Beat the eggs, yolks

-and whites together, briskly until they foam; add to the eggs two

-tablespoonfuls of water; beat them sharply again until the tissues of

-the eggs thoroughly blend with the water, mix the sugar and butter

-together; add the eggs, beat again, then pour in the flour which will

-make a stiff batter; lastly, thin this with the small cup of milk

-(sweet milk is the best), then bake in shallow pans and serve with

-lemon sauce, or a rich wine sauce if that is preferred.

-

-

-                       A QUICKLY-MADE PUDDING

-

-Split a few crackers, lay the surface over with raisins, and place

-the halves together again; tie them closely in a cloth, and boil them

-fifteen minutes. Serve with a rich sauce of butter, wine, sugar and

-nutmeg.

-

-

-                    ANOTHER QUICKLY-MADE PUDDING

-

-Get a light, square loaf of bread, split it in three or four

-horizontal slices; strew in between the slices cut-up raisins or

-currants; tie it up again; boil half an hour, and serve it with a

-rich sauce. There are few better puddings made with so little expense

-or trouble.

-

-

-                       DELICIOUS BREAD PUDDING

-

-Butter some slices of bread, cut thin, and lay them in a dish, with

-currants and citron between; pour over it a quart of milk, with four

-well-beaten eggs, and sugar sufficient to sweeten to taste, and bake.

-Serve with sauce. It is easily made, and very nice. It is good hot or

-cold.

-

-

-                      CHEAP GINGERBREAD PUDDING

-

-Take a cup of butter, rub it up with three and a half cups of

-flour, one cup of milk, one cup of molasses, and one teaspoonful of

-saleratus. Steam three hours, and serve with a rich sauce.

-

-

-                       A FRENCH FRIED PUDDING

-

-Beat four eggs to a quart of milk, sweeten and flavor to taste, cut

-slices of baker’s bread and steep them until thoroughly saturated,

-then fry in hot butter and serve. Half this quantity for a small

-family.

-

-

-                           MY OWN PUDDING

-

-Let a quart of milk be set on to boil; while it is getting hot, mix a

-cup of maizena or corn starch with enough cold water to form it into

-a thick batter; add to this a cup of white sugar and the yolks of

-four eggs; take the milk off and stir eggs, maizena, and sugar, into

-the milk; beat all together a few minutes, then pour the mixture into

-a baking dish and bake it lightly about ten minutes, or long enough

-only to cook the eggs; then take the pudding out, and while hot put

-over it a layer of jelly or jam; beat up the whites of the eggs with

-a cup of sugar, put this over the jelly and brown.

-

-

-                         MARLBOROUGH PUDDING

-

-Take half a pound of grated apples, half a pound of fine white sugar,

-half a pound of butter, six eggs well beaten, the peel of one lemon

-grated, and the strained juice of two; line the dish with pie paste,

-put the pudding in, and bake in a quick oven.

-

-

-                 MARLBOROUGH APPLE TARTS. VERY FINE

-

-Quarter, and stew a dozen tart apples. To each teacup of this pulp,

-rubbed through a sieve, add a teacup of sugar, half a cup of melted

-butter, the juice and grated rind of two lemons, a cup of milk, four

-eggs and half a nutmeg. Beat all together and bake in pans lined with

-pastry, with a rim of puff paste around the edge. This is an old and

-always good recipe.

-

-

-                        BAKED APPLE DUMPLINGS

-

-Make a nice pie crust, raised with yeast, or not, as you desire;

-divide it into six parts, and roll each part thin; have ready six

-good-sized tart apples, pared and cored; fill up the cores with sugar

-and butter. Close the dough neatly around the apples, and turn that

-side down in a deep dish. If they are made with raised dough they

-should stand one hour; if with unleavened paste, sprinkle some sugar

-over them, also a little grounded cinnamon or other spice, and set

-them in the oven to bake. Spread a little batter over each of the

-dumplings as they go to the oven. Put plenty of spices, nutmegs,

-cinnamon and mace. Throw a little water in the dish, and bake

-three-quarters of an hour. Wine, or sugar and butter sauce is a great

-improvement, but it is very good without it.

-

-

-                         PLAIN TAPIOCA CREAM

-

-Boil the pearl tapioca as you do rice; when cool sweeten it to the

-taste, and grate nutmeg over it. Pour rich cream over it and serve.

-

-

-                            TAPIOCA CREAM

-

-Soak two teaspoonfuls of tapioca for two hours in a little cold

-water. Boil a quart of milk, and to it add the tapioca, the yolks

-of three eggs, well beaten with a cup and a half of sugar; give it

-one boil, and set it away to cool; do not boil it long, or the eggs

-will curdle. Beat the whites of the eggs, and put them on top, or

-boil them in a little of the milk and put it on the cream. Set it

-on ice until wanted. This is a delicate and nourishing cream for

-convalescents, or invalids who require nourishing food.

-

-

-                         A NICE SUPPER DISH

-

-Take one pint of cream, whip it until stiff, and one ounce of

-isinglass boiled and strained in about a pint of water. Boil it until

-reduced to half a pint. Boil in this water and isinglass, a vanilla

-bean, and when nearly cold, take out the bean, add four ounces of

-sugar, and when this is blood warm, stir in the cream. Eat with

-whipped cream.

-

-

-                       RICE-MILK FOR CHILDREN

-

-To every quart of milk, allow two ounces of rice. Wash the rice and

-put it with the milk in a close-covered stewpan, set it over a slow

-fire, and let it simmer gently for one hour and a half. It will

-scorch on a fierce fire.

-

-

-                          NICE RICE CUSTARD

-

-Take two tablespoonfuls of boiled rice. If it is very dry, wash it

-with a little warm water. Put it in a pan, add a tablespoonful of

-butter, three or four eggs beaten light, a quart of sweet milk, sugar

-enough to make it quite sweet, and one cup of picked and seeded

-raisins. Flavor with nutmeg and essence of lemon or vanilla. Bake

-lightly. Do not allow it to remain in the oven long, as the milk will

-become watery and thus destroy the jelly-like consistency of the

-custard. It is a nice and cheap dessert for children. The raisins may

-be omitted if they are objectionable.

-

-

-                            APPLE POT PIE

-

-First, the pastry: Rub into a pint of flour a heaping spoonful of

-lard. Strew in a little salt, and work it until the mass becomes

-numberless little globules and balls. Then moisten with cold water,

-and press them together until they adhere, and your pastry is made.

-It must not be kneaded or worked over at all. Let any cook try this

-method, and he will find it the best and easiest way to make fine

-leaf paste, and he will never again countenance the old rolling,

-larding, butter-spreading system.

-

-Now for the fruit: Pare, core and quarter one dozen apples. Put them

-in a baking pan, with one large cup of sugar, one tablespoonful of

-spices, two of molasses and one of butter; add water until the fruit

-is nearly covered, and put it in the oven to bake and stew, and

-brown. When the apples begin to soften, dredge in a little flour, for

-the juice, though plentiful, must not be watery. Roll out the pastry.

-Cut the cover to suit the pan, and make the trimmings into dumplings,

-which must be dropped at intervals among the fruit. Fold the pie

-cover in half, make several oblique incisions for openings, lay it on

-and brown it lightly. Serve on a dish like peach cobbler. Like that

-substantial dessert, it may be eaten with cream.

-

-

-

-

-                 PRESERVES, SYRUPS AND FRUIT JELLIES

-

-

-                         HINTS ON PRESERVING

-

-Preserving kettles should be broad and shallow, with a handle on

-each side. If you wish to preserve in small quantities, use a small

-kettle. A charcoal furnace is most desirable in warm weather, as you

-can put it where you like, and thus avoid the heat of the kitchen.

-Slow, gentle boiling is absolutely necessary in preserving and

-pickling.

-

-Crushed or loaf sugar should be used for preserves, as it is less

-liable to ferment during the long hot summer.

-

-Jelly bags may be made of cotton, linen, or flannel, and can be made

-like an old-fashioned reticule, with a string through the top, to

-close and suspend it while dripping.

-

-It is a mistake to think dark fruits, like raspberries, strawberries,

-etc., can be preserved equally well with brown sugar, for the color

-of this sugar makes the preserves dark, or rather _dingy_, which is

-the proper word.

-

-Glass is best for keeping preserves in, as they may be examined

-without opening the jars. When first put up they should be corked

-tightly, and dipped into coarse melted sealing-wax.

-

-

-                          TO MAKE PRESERVES

-

-Most fruits are much easier preserved than jellied. Weigh the fruit,

-and to each pound of fruit the usual rule is a pound of sugar; make a

-syrup of the sugar with a half pint of water to each pound of fruit.

-Boil it clear, then put in the fruit and cook it well, and boil

-gently till the fruit is clear.

-

-

-              TO GREEN FRUIT FOR PICKLING OR PRESERVING

-

-Put vine leaves under, between, and over the fruit in a brass kettle,

-and over the leaves sprinkle a teaspoonful of beaten or ground alum;

-cover the fruit to be greened, with water, and boil it gently with

-the leaves and alum; if not a fine green, take more leaves and dust a

-little saleratus over them. Spread them out to cool when green, and

-proceed to preserve or pickle them as desired.

-

-

-                         TO PRESERVE PEACHES

-

-Select white clings if you desire to preserve them whole. Yellow

-peaches make the most transparent preserve, but cannot always be

-procured. If white clings are convenient, peel and weigh them, and to

-each pound of fruit put one pound of sugar and half a pint of water.

-Put the syrup to boil, clarify it with an egg, and as it boils remove

-the scum. Keep the peaches in cold water all the time the syrup is

-boiling, as water keeps the fruit in good color, while leaving it

-exposed darkens it. When the syrup has boiled clear, put in the

-peaches; let them boil gently for half an hour, then take them out on

-a dish for two hours; put them back in the syrup and boil again until

-they are clear; they are then done, and you can put them in jars and

-pour the syrup over them, and cork and seal up for future use.

-

-

-                   ANOTHER WAY TO PRESERVE PEACHES

-

-Peel, cut and weigh six pounds of peaches; take six pounds of fine

-white sugar, throw the sugar on the peaches until they are well

-covered, and let them stay all night. Early in the morning add three

-pints of water, and boil all together for one hour. Skim carefully,

-and then take the peaches out on a large dish, still keeping the

-syrup gently boiling, and skimming it as it boils. Lay the peaches in

-the sun on dishes for at least two hours, to harden. Taking the fruit

-out of the syrup a few times improves it, giving it firmness and

-transparency. Now replace the peaches in the syrup, and boil gently

-until they are clear. Cut peaches are much more easily kept than

-peaches preserved whole, but they are not so highly flavored. Cut

-fruit does not require so much boiling as whole fruit; this should be

-remembered in preserving.

-

-

-                          PRESERVED CITRON

-

-Pare off the green skin and all the soft part of the rind, then cut

-the firm part in strips, or any shape you fancy. Allow a pound and a

-quarter of sugar to each pound of rind; line your porcelain kettle

-with grapevine leaves and fill with the rind, scattering a little

-pulverized alum over each layer. Cover with vine-leaves three thick,

-pour on water enough to reach and wet these and cover with a close

-lid. Let them heat together for three hours, but the water must not

-actually boil. Take out the rind, which will be well greened by this

-process, and throw at once into very cold water. Let it soak for four

-hours, changing the water for fresh every hour. Then make a syrup,

-allowing two cups of water to every pound and a quarter of syrup.

-Boil and skim until no more scum comes up; put in the rind and simmer

-gently nearly an hour. Take it out and spread on dishes in the sun

-until firm and almost cool. Simmer in the syrup for half an hour;

-spread out again, and when firm put into a large bowl and pour over

-it the scalding syrup. Next day put the syrup again over the fire,

-add the juice of a lemon and a tiny bit of ginger-root for every

-pound of rind. Boil down until thick, pack the rind in jars and pour

-over it the syrup. Tie up when cool.

-

-

-                          TO PRESERVE PEARS

-

-Take small rich pears, and boil them gently in water until they will

-yield to the pressure of the finger. They must not be soft, or they

-will not preserve well. Take them out when a little boiled; let them

-cool, and pare them neatly, leaving a little of the stem on, as well

-as the blossom end. Make a syrup of a pound of sugar to a pound of

-fruit, and when it is boiling hot, pour it on the pears; next day

-boil them in the syrup till clear, and bottle them for use.

-

-

-                         PINEAPPLE PRESERVES

-

-Take fine pineapples, cut off all the rough parts, and each apple

-in quarters, shaping each piece alike. Boil the pineapples in just

-enough water to cover them, and put to this water all the cuttings,

-so as to make the syrup as rich in flavor as possible. When the

-pieces are tender, take them out, weigh them, and make a syrup of a

-pound of sugar to each pound of fruit, allowing a cup of the water

-the pineapples were boiled in, to each pound of fruit. Strain the

-water over the sugar, mix it, and let it boil fifteen minutes, by

-itself; skim it, and put in the pineapples, letting them boil until

-they are clear and perfectly tender. Pears done in this way make

-a delicious preserve. The usual way of putting them in the syrup

-without previous boiling, makes them little better than sweetened

-leather, as it makes them tough and stringy.

-

-

-                   TO PRESERVE CRAB APPLES, GREEN

-

-Wash the apples and boil them in a very little water, cover them with

-vine leaves, while on the fire simmering, and they will then be very

-yellow. Take them out and spread them on a large dish to cool. Pare

-and core them, put them back in the kettle, with fresh leaves to

-cover them. Hang them over the fire, or on the stove in a preserving

-kettle until they are green; then take them out of the pot, let them

-cool, weigh them, and allow a pound of sugar to a pound of fruit. Put

-only water sufficient to dissolve the sugar, as the fruit, having

-been already boiled, will require very little water--a small cupful

-to each pound being quite enough. Boil this syrup, skim it, and put

-in your green apples, and boil them until they are clear and tender.

-Put the apples in jars, turn the juice on to them, and when cold tie

-them up, or rather seal them in this Southern climate.

-

-

-                 PEACH OR APPLE COMPOTE, FOR DESSERT

-

-Dissolve and boil a pound of loaf sugar in a pint of water; skim it,

-pare six or eight apples, or a dozen peaches, throw them into the

-boiling syrup, and cook until tender and transparent. Lemon improves

-the apples, but peaches are better without it.

-

-

-                       PRESERVED HUCKLEBERRIES

-

-Take them just as they begin to ripen, pick and weigh them, allow a

-pound of fruit to a pound of sugar, then stew them until quite clear,

-and the syrup becomes thick. These make nice tarts when fruit is

-scarce.

-

-

-                           PLUM PRESERVES

-

-Get plums before they are dead ripe; allow a pound of sugar to a

-pound of fruit, dissolve and boil the sugar and water (allowing half

-a pint of water to a pound). Boil the syrup until it is thick, then

-put in the plums and boil them until they are transparent; then put

-them in sealed jars.

-

-

-                            FIG PRESERVES

-

-Boil the sugar and water syrup as directed in previous recipe. Let

-the figs be firm, not dead ripe or they will boil to a mass. They

-should be laid in alum the day before they are to be preserved, then

-taken out, washed, and put into the boiling syrup. Boil for three

-hours, or until transparent; then bottle as usual and seal up with

-wax.

-

-

-             MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES

-

-Pluck the oranges before they turn yellow; they should be a rich dark

-green; cut a hole in the stem end and take out all the white pulp

-and seeds; scrape them carefully, grate the rind so as to break the

-oil cells, and allow the strong oil to escape. Wash them and throw

-them into strong salt and water; let them stay in it for three days,

-then soak them in fresh water three days. When you wish to preserve

-them you must boil them in clear water, slowly, in a brass kettle;

-cover them with a few orange leaves while boiling, which will green

-them, and boil until they are tender, then set them up to cool. Weigh

-as much sugar as you have oranges, and allow pound for pound; boil

-the syrup clear and then put in the oranges; boil gently for half an

-hour, or until green and yellow. Use only a silver spoon in making

-this preserve.

-

-

-                    TO MAKE WATERMELON PRESERVES

-

-Take the firm outside rind of the watermelon; scrape off the green

-and cut out the soft inside; cut the rind into any shapes you choose,

-stars, crescents, diamonds, etc. After they have been boiled in

-alum and leaves to green and harden, weigh them and make a syrup of

-a pound of sugar to a pound of fruit, with a cup of water to each

-pound. Boil the syrup clear, and put in the cut rinds, and boil them

-until transparent. Flavor with ginger for green color, and lemons for

-the yellow. If the rind is wanted yellow you must boil it with fresh

-lemon skins and a little saffron before preserving it.

-

-

-                  ANOTHER WATERMELON RIND PRESERVE

-

-In a bucket of cold water, put a handful of lime, stir it in, and

-when it settles clear, pour it over the watermelon rind you intend

-preserving; let it stay in the weak lime-water one day. Soak it a few

-hours, and get the taste of the lime from the rind, then put it in

-alum water and scald for ten minutes. Put grape-leaves in with the

-alum water while scalding; they will make the rind green. Take the

-rind from the alum, and put it in cold water for a few hours, and

-when cold, boil it in strong ginger tea until it is soft, and tastes

-of the ginger. Make the syrup of one and a half pounds of sugar to

-each pound of rind, and a half pint of water to each pound of sugar.

-Let it cook slowly, skim it, and when it looks clear, put in the

-rind, and let it cook slowly until clear and transparent. The rind

-should be cut into beautiful shapes, and preserved with care. This is

-a little trouble; but the housekeeper is amply repaid by the beauty

-of the preserve.

-

-

-                   TO MAKE ANY KIND OF FRUIT JELLY

-

-Wash and drain the fruit, put it in a stone jar, and put the jar

-into a kettle of water over the fire; let it boil, but see that none

-of the water gets into the fruit. When the fruit is tender, it will

-begin to break; pour it now into a flannel bag, but do not squeeze

-it--that will make the jelly cloudy. To each pint of juice strained,

-add one pound, or one pound and a quarter of white sugar, and the

-half of the beaten white of an egg. Boil this rapidly, skim, but do

-not stir the syrup, as stirring breaks its continuity and prevents

-its jellying. Boil it twenty minutes, and try a little in some cold

-water, to find out if it jellies; if it does not, boil it a little

-longer. Too much boiling, or too slow boiling, injures jelly and

-makes it ropy. Too much sugar will cause jelly to grain; the quantity

-used must be in accordance with the requirements of the fruit, acid

-fruit requiring more sugar and dead ripe fruit less. Red currants

-take more sugar than black currants; they also take more time to boil

-to a jelly. A little practice _and a few mistakes_ will make anyone

-who takes pleasure in cooking a good jelly-maker and preserver.

-

-

-                          CRAB APPLE JELLY

-

-This is the best of all apple jellies. Wash the apples, cut them up,

-remove all defects, remove the seeds and the blossom end; but do

-not pare them. Lay them in your preserving-kettle, and cover them

-with water; then boil them until they are soft, but do not let them

-mash up from too much boiling. Drain off all the water, and mash the

-apples with the back of a silver spoon. Put this in a jelly bag, and

-place a deep dish under it to collect the juice. To every pint of the

-juice allow a pint of loaf sugar; boil it and skim it. It will be

-ready to dip out into tumblers in half an hour, if you have complied

-with these directions. Always dip jelly out with a _silver_ spoon,

-as any other kind darkens fruit. I have seen preserves rendered very

-dark by putting in them a new-tinned dipper. You must be careful of

-these things if you desire your confections to be elegant.

-

-

-                    LEMON JELLY. A BEAUTIFUL DISH

-

-Set an ounce of isinglass in a pint of water on the stove in a

-stew-pan; stir the isinglass until it dissolves. Let it boil a few

-minutes, then add a pint of lemon juice sweetened with a pound and

-a half of sugar, or a little more, if it is wished very sweet.

-Stir this in with the rinds of six lemons, and boil all together.

-After boiling for about five minutes, put a teaspoonful of saffron

-in to color it yellow, and strain through a flannel bag. Fill your

-jelly-glasses with it; when cool, it is a most beautiful dish for a

-collation.

-

-

-                          BLACKBERRY JELLY

-

-Cook the fruit till tender in a little water; throw off the water,

-bruise and strain the fruit, and to each pint of the juice add one

-pound of white sugar. Put it now in a preserving-pan, and boil it

-_rapidly_, but do not stir it while boiling, as that breaks the

-jelly; skim it carefully, and when it jellies, pour it into tumblers

-or small jars. I have made two pecks of berries into jelly in two

-hours. This is said for the benefit of young housekeepers who often

-boil their jelly too slowly and too long, which makes it ropy.

-

-

-                     APPLE JELLY, WITHOUT WATER

-

-Pare and core the fruit, which should be juicy and tart. Lay the

-apples in a vessel to cook without putting in any water; cover them

-closely, and cook until properly soft; strain the juice, and add

-three-fourths of a pound of sugar to a pint of apple juice. Beat in

-the white of an egg to clarify the jelly, and skim it as it boils;

-try it and, as soon as it jellies, take it from the fire and put it

-in glasses.

-

-

-                                 JAM

-

-This can be made from almost any kind of ripe fruit. Blackberries,

-strawberries or raspberries are especially suited for this form of

-preserve. You must weigh your fruit (say blackberries), and allow

-three quarters of a pound of good sugar to each pound of fruit. Crush

-the fruit and sugar, with a biscuit beater, until they are well

-mashed; add a gill of water to each pound of fruit; boil gently (not

-rapidly like jelly) until it becomes a jelly-like mass, and when

-done, put it into glasses, or small earthenware pots and when cold,

-cover up like jelly. This is an excellent medicine in summer for

-dysentery; but if intended for invalids, you must spice it, and add a

-gill of brandy--fourth proof--to each pound of jam.

-

-

-                             TOMATO JAM

-

-Take nice ripe tomatoes, skin them, take out all their seeds, but

-save the juice to put with the sugar. Weigh the fruit, and to each

-pound, add three-fourths of a pound of sugar; boil some lemons soft,

-take one for each pound of tomatoes, mash them fine, take out the

-pips, and put the lemons to the sugar and tomatoes; boil slowly and

-mash the jam smooth with a silver spoon. When smooth and jelly-like,

-it is done. Put it away in glasses carefully.

-

-

-                     ORANGE MARMALADE. DELICIOUS

-

-Quarter the oranges and take out the seeds and white strings. To

-every pound of pulp, add a cup of cold water, and let it stand thus

-for twenty-four hours. Boil some of the peel in several waters until

-quite tender; then to each pound of pulp, add one-quarter of a

-pound of boiled peel, and one and a quarter pounds of white sugar.

-Boil this slowly until it jellies, and the bits of peel are quite

-transparent.

-

-

-                  ORANGE MARMALADE MADE WITH HONEY

-

-Quarter a dozen large ripe oranges; remove the rind, seeds and

-filaments, but save all the juice. Put the juice and pulp into a

-porcelain kettle, with an equal quantity of strained honey, adding

-one-third as much sugar as honey. Boil until very thick, sweet and

-clear. When cold, put it in small jars.

-

-

-                              MARMALADE

-

-This jam can be made of any ripe fruit, boiled to a pulp with a

-little water; the best are peaches, quinces, apples, oranges and

-cranberries. It is usual to crush the fruit. Put in three quarters of

-a pound of sugar to a pound of fruit, add a _little_ water (half a

-cup to a pound), and boil until it is a jellied mass. When done, put

-it in glass or white earthenware.

-

-

-                           TO CANDY FRUIT

-

-After peaches, quinces, plums, or citron, have been preserved, take

-them from the syrup, and drain them on a sieve. To a pound of loaf

-sugar, put a small cup of water, and when it is dissolved, set it

-over a moderate fire, and let it boil; when it boils, put in the

-fruit to be candied, and stir continually until the sugar granulates

-over the fruit; then take it up, and dry it in a warm oven. If not

-sufficiently candied, repeat the operation.

-

-

-                           CANDIED PUMPKIN

-

-Peel a piece of pumpkin, and cut it in thin slices. Make a nice,

-thick syrup of brown sugar and water, and put the pumpkin into it,

-with a little of the juice of the lemon. Boil this until the pumpkin

-is nicely candied. Mace, or other spices, may be used for flavoring

-instead of lemon, if preferred. It may be eaten hot with meats at

-dinner, and is equally nice, when cold, for supper or lunch.

-

-

-                 ORGEAT SYRUP WITHOUT ORANGE FLOWERS

-

-Make a syrup of a pound of sugar to every pint of water; boil this

-a few minutes, skim it clear, and when cold, to every four pounds

-of sugar used, allow a gill of orange water, or rose water, and two

-tablespoonfuls of pure essence of bitter almonds. Serve it in iced

-water.

-

-

-                            ORANGE SYRUP

-

-This syrup is so easily made, and oranges are so abundant here,

-that it is advantageous to make this syrup in the season of orange

-harvest, in Louisiana. To make it, you must select ripe and

-thin-skinned fruit; squeeze the juice, and to every pint, add a pound

-and a quarter of white sugar; boil it slowly, and skim as long as any

-scum rises; you may then take it off, let it grow cold, and bottle

-it. Be sure to secure the corks well. This is nice for a summer drink

-for delicate persons; it is also very convenient for pudding sauces,

-as half a cup of this syrup, mixed with melted butter, is admirable,

-where wine is not used. The flavor is so fine, it requires very

-little spicing to make it agreeable.

-

-

-

-

-                 BRANDIED FRUITS, WINES AND CORDIALS

-

-

-                          PEACHES IN BRANDY

-

-Soak fine peaches in lye until you can remove the fuzzy outside;

-wipe them, and turn them into cold water. When you have prepared as

-many as you desire, weigh them, and to every pound of fruit, put

-three quarters of a pound of white sugar. Make a syrup like that

-for preserves, only using less water; boil the peaches in the syrup

-until they are tender; then take them out of the kettle, and place

-them in jars; fill up the jars with a brandy syrup, made of a pint of

-brandy, to a pint of the sugar syrup from the peaches. Cook them very

-carefully, and dip the mouths of the jars in rosin melted, and keep

-them in a cool dark place.

-

-

-                         APRICOTS IN BRANDY

-

-Peaches and apricots are brandied the same way. Gather them as fresh

-as possible. Apricots should be taken from the tree as soon as ripe,

-as they soften so rapidly. Rub each one with a coarse towel, but do

-not peel it. Make a syrup of half the weight of the fruit in sugar,

-and just water enough to dissolve it. When the syrup is prepared and

-hot, put in the apricots, let them simmer until tender; then take the

-fruit out, and place it on dishes, then expose them to the sun, or in

-a warm oven to dry and harden. Boil the syrup again, after the fruit

-is out, until it is quite rich and thick. Skim it carefully. When the

-apricots are cold and firm, put them in white earthen preserve-jars

-and fill up with syrup and brandy, half and half. Tie up with bladder

-skin.

-

-

-                   PEACHES AND APRICOTS IN BRANDY

-

-Take nice smooth peaches not too ripe, put them in a vessel and cover

-them with weak lye; take them out in two hours, and wipe carefully to

-get off the down and outside skin, and lay them in cold water. Weigh

-the fruit, add their weight in sugar, and half a pint of water to

-each pound of sugar; boil and skim this syrup, put in the peaches;

-when the syrup is clear of scum, let them boil for twenty minutes or

-half an hour, then take them out and lay them on dishes to cool. Boil

-the syrup for an hour longer, or until reduced one-half and quite

-thick. When cold, put the peaches or apricots in jars, and cover

-them with equal quantities of the syrup and French brandy. If it is

-apricots, cook them very gently, or they will come to pieces in the

-syrup; ten minutes is long enough to stew them before bottling.

-

-

-                       APRICOT AND PEACH WINE

-

-Mash the apricots or peaches in a mortar, remove the stones, and to

-eight pounds of the pulp, add one quart of water; let this stand

-twenty-four hours; then strain, and to each gallon of the juice, add

-two pounds of loaf sugar. Let it ferment, and when perfectly clear,

-bottle it. Peach wine is very nice, and may have a few of the kernels

-added for flavoring, if wished.

-

-

-                   RAISIN WINE WITH ELDER FLOWERS

-

-Boil six pounds of raisins in six gallons of water. When soft, rub

-them to a pulp, and pass through a colander to get rid of the stones;

-add this pulp to the water it was boiled in, put to it twelve pounds

-of white sugar and a half-pint of yeast. When clear, suspend half a

-pound of elder flowers in it to flavor the wine; withdraw the flowers

-and bottle off the wine.

-

-

-                        ORANGE AND LEMON WINE

-

-Take the outer rind of one hundred oranges pared, so that no white

-appears; pour upon them ten gallons of boiling water, let it stand

-ten hours and keep slightly warm. While still warm, add the juice of

-the oranges, mixed with twenty-five pounds of lump sugar, and a few

-tablespoonfuls of good yeast; let it ferment five days, or until the

-fermentation has ceased, and the wine is clear; then bottle. Lemon

-wine can be made in the same way.

-

-

-                          SOUR ORANGE WINE

-

-Take one gallon juice of sour oranges, four gallons of water, and

-twenty pounds of sugar. Boil this mixture in a vessel large enough

-to hold it, and skim it as it boils until no more scum rises. Pour

-it into a flannel bag and strain; then put it in a cask, adding to

-it a quart of uncooked orange juice. Let it ferment, and when clear,

-bottle it. This will require about six months to finish. Keep in a

-cool closet or cellar during fermentation.

-

-

-                          MIXED FRUIT WINE

-

-Cherries, black currants and raspberries, mixed together, make a good

-wine. Dilute the juice and add the usual amount of sugar, and let it

-ferment; then bottle.

-

-

-                     A SUPERIOR BLACKBERRY WINE

-

-Bruise your berries, measure them, and to every gallon, add a quart

-of boiling water. Let this stand twenty-four hours, stirring it

-three or four times during this time. The third day strain off the

-juice, and to every gallon of this strained liquor, put two pounds of

-refined sugar. Cork it tight, and let it stand until cool weather;

-when you will have a wine that you will never voluntarily be without.

-

-

-                           BLACKBERRY WINE

-

-Mash the berries without boiling them; strain the juice, and to six

-pints of juice, add two pints of water and three pounds of sugar.

-Mix thoroughly and put it in a wide-mouthed stone jar to ferment.

-Cover it carefully with a cloth, to keep out all insects; open it and

-skim it every morning; then cover it up again carefully, for much of

-the bouquet of the wine depends on this. When it ceases to ferment,

-strain it and put it in a demijohn; do not cork it tightly, as it

-must have a little air, but cover the loose stopper with a piece of

-muslin or tarlatan, to keep out the insects. It will be ready to

-bottle in two months.

-

-

-                         BLACKBERRY CORDIAL

-

-Simmer nice ripe blackberries in water enough to cover them, and when

-they are tender take them out, mash them and strain them through a

-strong cloth; get all the juice out you can by squeezing, but do not

-let the pulp and seed come through the bag. Now add a little of the

-water they were boiled in, however not more than two tablespoonfuls

-to each pint of strained juice. To every pint of this liquor, add

-one pound of loaf sugar, one teaspoonful of mace, same of cloves

-and cinnamon. Boil all these together a few minutes, and strain it

-again to free it from the spice. When this syrup is cool, add to each

-pint a wineglass of good French brandy. If you cannot get brandy,

-substitute rum or whiskey, remembering to use twice as much as you

-would brandy. This is excellent for children during the prevalence of

-summer complaints, and an excellent tonic for all debilitated persons.

-

-

-                         BLACKBERRY CORDIAL

-

-Select fine, ripe fruit. Squeeze the berries without boiling, and to

-a quart of the strained juice, put a pound of loaf sugar; boil it for

-half an hour, and add a quart of brandy, some cloves and cinnamon,

-when on the fire. If the fruit thickens too rapidly while boiling,

-throw in a cup of hot water.

-

-

-                          RASPBERRY CORDIAL

-

-Squeeze the fruit through a flannel bag, and to every quart of

-juice to a pound of loaf sugar; put it in a stone jar and stir it

-constantly for half an hour; allow it to stand for three days, then

-strain it again and add to each quart of juice a quart of fine

-brandy.

-

-

-                             TOMATO WINE

-

-Let the tomatoes be very ripe; mash them well, let them stand

-twenty-four hours, strain, and to every quart of the tomato juice,

-add a pound of white sugar. This will ferment and should be allowed

-to do so, only keep it carefully covered from the flies. Skim off the

-foam as it rises, and when the liquor becomes clear, bottle it. This

-wine will be a pleasant acid, and should be served with sugar and

-water, in the tumbler with the wine.

-

-

-                         ANOTHER TOMATO WINE

-

-Bruise your berries, or small tomatoes; measure the juice, and add

-two pounds of sugar to each gallon; put it in a cask, adding two

-gallons of water to each four gallons of juice. Let it ferment like

-blackberry wine.

-

-

-                     A FINE TEMPERANCE BEVERAGE

-

-To the juice of a dozen lemons put one pound and a half of double

-refined sugar, and a picked quart of raspberries or strawberries;

-pare a ripe pineapple and slice it, put over it half a pound of

-sugar, stir the lemon juice with the sugar, crush in the berries

-slightly bruise the pineapple and chop it up in small pieces. Put

-the lemon juice in a large punch bowl, add to it three quarts of ice

-water, then put in the strawberry and pineapple juice, stir it until

-all the sugar is dissolved, and then set it on ice. Serve in punch

-glasses.

-

-

-                           CHAMPAGNE PUNCH

-

-Add to the above mixture a bottle of champagne, and a bottle of white

-wine, and you have a very delicious punch for festive occasions.

-

-

-

-

-         DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT

-

-

-                            BARLEY WATER

-

-Take four large tablespoonfuls of picked and washed pearl barley,

-and put it into a porcelain-lined kettle with two quarts of boiling

-water; let it boil slowly until the water is reduced one half, then

-strain it and season with salt, lemon, or sugar as may be agreeable

-to the sick.

-

-

-                             TOAST WATER

-

-Cut two or three slices from a loaf of wheat bread, toast them very

-brown; while hot, put them in a small pitcher, and pour over them a

-pint and a half of water. Sugar may be added if liked, but when the

-stomach is affected it is better without it.

-

-

-            TO MAKE WATER GRUEL OF CORN MEAL OR OAT MEAL

-

-Put a quart of water on to boil in a stew-pan. Take a tablespoonful

-of sweet corn meal, or oatmeal, make it into a batter with milk and

-salt, stir it in the boiling water and let it boil gently for half an

-hour. When served it may be sweetened and nutmeg grated over it. If

-wanted for a strengthening nourishment, a bit of butter and a glass

-of wine or brandy may be added. This is generally given after a dose

-of castor oil, or an emetic. Use very little salt.

-

-

-                        BEEF TEA FOR INVALIDS

-

-Cut tender lean beef into small pieces, free it from fat and strings,

-fill a junk bottle with it, cork it tight and put it in a kettle of

-boiling water; let it boil three hours. In that way you obtain the

-juices of the meat undiluted. This is especially nourishing and good

-when the stomach can bear but little liquid.

-

-

-                     MILK PUNCH AS A RESTORATIVE

-

-Take a large tumbler (it should hold a pint), half fill it with

-chopped ice, add to it a large tablespoonful of white sugar, beat it

-a little with the ice, then pour on it a wineglass of gin, rum or

-brandy, and fill up with fresh milk. It is generally very acceptable

-to an invalid who refuses other stimulants.

-

-

-                  APPLE TEA, OR WATER, FOR INVALIDS

-

-Cut some ripe apples into thin pieces, add the peel of a fresh lemon;

-pour boiling water over them and let it stand till cold, then sweeten

-with loaf sugar. This is a grateful and cooling drink.

-

-

-                            BAKED APPLES

-

-Bake them in a tin roaster, as iron discolors them; pour molasses

-over them and bake until soft. This is good for opening the bowels of

-patients who are a little constipated.

-

-

-                 ARROW-ROOT BLANC MANGE FOR THE SICK

-

-Put a pint of new milk to boil; make a smooth batter with an ounce

-of Bermuda arrow-root and cold milk; add a little salt, and when the

-milk is boiling stir in the batter; let the fire be gentle or it will

-scorch; sweeten this with fine white sugar, and let it boil a few

-minutes; flavor with lemon, or orange water, or if lemon is objected

-to, boil a vanilla bean in the milk before the arrow-root is put in.

-Take it off the fire, pour it in a mould and set it on ice; serve

-jelly or jam with the blanc mange, or eat it with cream if it agrees

-with the invalid.

-

-

-                       ARROW-ROOT BLANC MANGE

-

-Mix in a little cold water, two tablespoonfuls of arrow-root; sweeten

-a pint of milk with white sugar and put the arrow-root in the milk.

-Let it boil a few minutes, stirring it constantly; take it off, and

-if desired, you can let it cool and mould it in a bowl or jelly

-form; or it is nice to be eaten warm. Colored jelly over it is an

-improvement when moulded.

-

-

-                          ARROW-ROOT GRUEL

-

-Mix a tablespoonful of arrow-root, or for an infant, half as much;

-when mixed with cold water, stir in it half a pint of boiling water.

-Season with salt, sugar or nutmeg.

-

-

-                            MILK PORRIDGE

-

-Make a quart of milk boiling hot; make a tablespoonful of flour

-into a batter with cold milk, add a little salt and stir it in the

-boiling milk, stirring it constantly for five minutes while it boils;

-flavor with anything agreeable. Sweetened with loaf sugar, and nutmeg

-grated plentifully over it, it will make a most excellent remedy for

-looseness or dysentery.

-

-

-                            TAPIOCA MILK

-

-Wash and soak a large tablespoonful of tapioca, put it to a quart of

-sweet milk, add a little salt, cover it, and set it over a gentle

-fire for an hour. Take it up, add sugar and nutmeg, or cinnamon to

-taste.

-

-

-                           TAPIOCA PUDDING

-

-Put a coffee-cup of tapioca (soak it well first) into a pint and a

-half of milk, set it where it will get hot slowly, take it off when

-it boils, and when cool add four well-beaten eggs; flavor with lemon

-and peach, sweeten it to taste, and bake for an hour in a hot oven.

-If this is wanted for one person, take half the quantity of tapioca

-and milk.

-

-

-                         WHITE WINE SYLLABUB

-

-Season a pint of milk with sugar and wine, but not enough wine to

-curdle the milk. Fill your glasses nearly full, and crown them with

-sweetened whipped cream. Season the cream with extract of lemon.

-

-

-                               SYLLABUB

-

-Take the juice of a large lemon, and the yellow rind pared thin; one

-glass of brandy, two glasses of white wine, and a quarter of a pound

-of powdered sugar. Put these ingredients into a pan, and let them

-remain one night; the next day add a pint of thick cream, and the

-whites of two eggs beaten together; beat them all together to a fine

-froth, and serve in jelly glasses.

-

-

-                  WINE SANGAREE OF PORT OR MADEIRA

-

-Take half a glass of water, sweeten it with a tablespoonful of white

-powdered sugar, and stir well until dissolved; add a gill of Madeira

-or Port, some nutmeg grated and pounded ice. Serve with lady-cake or

-pound-cake, cut small.

-

-

-                     STEWED PRUNES FOR SICKNESS

-

-Wash the prunes, put them in a stew pan, cover them with water, and

-to each pound of prunes put a cupful of clear brown sugar. Cover the

-stew-pan and let them boil slowly, until the syrup is thick and rich.

-

-

-                       WINE JELLY FOR THE SICK

-

-Take one pint of Madeira wine, one pint of water, and one ounce of

-isinglass dissolved in a teacupful of water. Let the wine and water

-be boiling hot, then stir into it the dissolved isinglass, and

-sugar to taste; make it quite sweet; let it come to a boil, try it

-by taking a little in a saucer, and if not a good jelly when cold,

-boil it until it is so; if lemon is allowed, use the juice of two to

-flavor this jelly.

-

-

-                             JAUNE MANGE

-

-Break up and boil an ounce of isinglass in rather more than half a

-pint of water until it is melted; strain it; then add the juice of

-two large oranges, a gill of white wine, and the yolks of four eggs

-beaten and strained; sweeten to taste, and stir it over a gentle

-fire till it boils up; dip a mould into cold water and pour the

-preparation into it.

-

-

-                     CARRIGEEN MOSS FOR INVALIDS

-

-Wash and pick a tablespoonful of Irish moss and put it into a tin

-cup; pour on it half a pint of boiling water, and set it on the coals

-for a short time; when it is all dissolved add sugar and nutmeg to

-taste. This may be made with milk, to resemble custard, and is very

-nourishing. Delicate infants may be fed on it when they will take no

-other nourishment.

-

-

-              TARTARIC ACID AS A SUBSTITUTE FOR LEMONS

-

-If lemons cannot be obtained to make either a lemonade or jellies

-for the sick, tartaric acid is a good substitute, and if used in

-conjunction with the extract of lemon, is a very agreeable one.

-

-

-                     LEMON JELLY WITHOUT LEMONS

-

-Take a box of Cox’s gelatine, pour over it one quart of boiling

-water, and stir until it is dissolved. Add a teaspoonful of tartaric

-acid, and four cups of sugar; let it dissolve and bring it to a boil;

-while boiling, stir in the beaten whites of three eggs; let this

-boil up once again and take it off the fire; when nearly cool, add

-to it a tablespoonful of good extract of lemon. Strain the mixture

-into moulds or cups, and set it in a cool place, or on ice, to become

-firm. It must be cool, or it will not jelly.

-

-

-                           ORANGE SHERBET

-

-Squeeze the juice from a dozen oranges; pour boiling water on the

-peel, and cover it closely. Boil water and sugar (a pint to a pound)

-to a syrup; skim it clear; when all are cold, mix the syrup, juice

-and peel with as much water as may be necessary to make a rich

-orangeade; strain it, and set the vessel containing it on ice. Or it

-may be made the same as lemonade, using one lemon with half a dozen

-oranges.

-

-

-                         STRAWBERRY SHERBET

-

-Take fifteen ounces of picked strawberries, crush them in a mortar,

-then add to them a quart of water; pour this into a basin, with

-a sliced lemon, and a teaspoonful of orange-flower water; let

-it remain for two or three hours. Put eighteen ounces of sugar

-into another basin, cover it with a cloth, through which pour the

-strawberry juice; after as much has run through as will, gather

-up the cloth, and squeeze out as much juice as possible from it;

-when the sugar is all dissolved, strain it again. Set the vessel

-containing it on ice, until ready to serve.

-

-

-                           ALMOND CUSTARD

-

-Blanch and beat four ounces of almonds fine, with a spoonful of

-water; beat a pint of cream with two spoonfuls of rose water, add

-them to the yolks of four eggs and as much sugar as will make it

-pretty sweet; stir it over a slow fire till it is of a proper

-thickness, but do not boil. Pour it into custard glasses.

-

-

-                         SPONGE CAKE PUDDING

-

-Stale sponge or other plain cake may be made into a nice pudding by

-crumbling it into a little more than a pint of milk and two or three

-beaten eggs, and baking it. Sauce--sugar and butter beaten together.

-

-

-                       GERMAN LADIES’ FINGERS

-

-Beat one hour the yolks of five eggs with half a pound of sugar; add

-half a pound of blanched almonds pounded fine, the yellow part of one

-lemon grated. Mix well; add half a pound of flour very gradually.

-Roll out the paste, and cut it into strips the length and size of the

-forefinger; beat lightly the whites of two eggs, and wet the fingers.

-

-

-                               DIMPLES

-

-Beat the whites of three eggs very stiff, add gradually three

-quarters of a pound of sugar, and beat till it is well mixed. Blanch

-almonds, and cut them into pieces--as small as peas, and stir them

-into the egg and sugar--three quarters of a pound of almonds for

-three eggs. Drop the mixture in spots as large as a half penny on

-white paper upon a tin, and bake in a cool oven.

-

-

-                  DELICATE RUSKS FOR CONVALESCENTS

-

-Half a pint of new milk, and one cup of hop yeast; add flour to make

-a batter, and set the sponge at night. In the morning add half a pint

-of milk, one cup of sugar, one of butter, one egg, one nutmeg, and

-flour to make it sufficiently stiff. Let it rise, then roll it, and

-cut it out; let it rise again, and then bake.

-

-

-                         CHOCOLATE CARAMELS

-

-Half a pound of chocolate, three pounds of dark brown sugar,

-one-eighth pound of butter, a small teacup of milk; season with

-vanilla, or grated lemon or orange-peel. Boil it very quickly over a

-hot fire, stirring constantly. When it becomes hard on being dropped

-into water, take it off the fire and stir for a few moments before

-pouring into buttered dishes. Before it is quite cool, cut into

-little squares. Those who like the caramel very hard need not stir

-it, as this makes it “sugary.” The grated peel should not be put in

-till the caramel is taken from the fire.

-

-

-

-

-                    COFFEE, TEA, CHOCOLATE, ETC.

-

-

-                          TO MAKE CHOCOLATE

-

-Scrape the best chocolate; allow for each square, or large spoonful

-of ground chocolate, half a pint of milk or milk and water; let it

-boil a few moments, then put it on the back part of the stove, and it

-is ready when wanted.

-

-

-                    TO MAKE CHOCOLATE ANOTHER WAY

-

-Scrape or grate the chocolate, take a heaping tablespoonful for each

-cup to be served; allow half a pint of milk or milk and water to each

-heaping spoonful of chocolate. Make the milk hot, rub the chocolate

-to a smooth paste with the cold milk, then stir it in the boiling

-milk. Let it boil up once; cover it and set it back in a place where

-it will keep warm. It is now ready to serve. Toasted biscuit or rolls

-should be served with it. Sweeten the chocolate unless you use the

-prepared chocolate.

-

-

-                        TEA--GREEN AND BLACK

-

-Scald your tea-pot _always_ before putting in the tea; throw out

-the scalding water and allow a teaspoonful of tea to each person

-expected to drink it; turn on half a pint of boiling water at first,

-and let it steep--green tea requires about five minutes, black tea

-ten minutes. After this, pour on more boiling water, according to the

-number of persons. Mixed black and green tea is considered a more

-healthful drink than green tea alone.

-

-

-                            COFFEE CREAM

-

-Take three cups of good clear coffee, sweeten it well and boil with

-it a pint of cream until reduced one-third.

-

-

-                                COFFEE

-

-Old Java and Mocha are the best coffees. A coffee roaster is the best

-thing to roast coffee in, but an iron pot is very good; coffee should

-be dried gradually before being roasted. “Dripped” coffee is the

-French mode, but many make it in the old-time way by boiling. It is a

-matter of personal taste, not to be interfered with in this “land of

-the free.” To make dripped coffee we grind a cupful for four persons,

-put this ground coffee in the top of the dripper and pour on half a

-pint of boiling water. It is served with boiling milk at breakfast.

-

-

-

-

-                       CANDIES AND CREAM DROPS

-

-

-                             CREAM CANDY

-

-To make cream candy take two pounds of light brown sugar, one teacup

-of water, two tablespoonfuls of butter, one of vinegar, and two of

-flavoring extract. Dissolve the sugar in the water, but do not stir

-it. Set it on to boil, let it boil briskly for twenty minutes, then

-try it by dropping a spoonful in a glass of cold water. If cooked

-enough to pull, butter some dishes and pour it into them; when cool

-enough to handle, pull it until it becomes as white as cream.

-

-

-                         ANOTHER CREAM CANDY

-

-Three cups of sugar, half a cup of vinegar, and one-third of a cup of

-water. Boil together until it is thick and will harden when dropped

-into a cup of water. Butter some dishes, and just before filling

-them, add to the candy some flavoring essence; if you put this in

-earlier it will boil out. Pour the candy on the buttered dishes, and

-when a little cool prepare to pull it until it is white and light,

-which it will be if made by these directions.

-

-

-                           POP-CORN CANDY

-

-Take a cup of molasses, one and a half cups of brown sugar, a

-tablespoonful of vinegar and a lump of butter the size of an egg.

-Boil until thick. Chop two cups of popped corn rather fine, put it

-into the boiling candy, and pour it all on the buttered plates. Cut

-in squares to be eaten without pulling.

-

-

-                      CHOCOLATE PASTE FOR CAKE

-

-Boil one-half a cup of chocolate in one-half cup of milk, add a cup

-of sugar, and boil, until it is a thick paste.

-

-

-                  LOUISIANA ORANGE FLOWER MACAROONS

-

-Take a coffee cup of the freshly gathered petals of the orange, cut

-them with a pair of scissors into two pounds of dry, sifted white

-sugar; this keeps their color fresh. Beat the whites of seven eggs

-to a stiff froth, and add to the orange flowers and sugar. Drop this

-mixture on white paper in small cakes, and bake in a slow oven; do

-not let them brown.

-

-

-                           MOLASSES CANDY

-

-Take two quarts of molasses and one pound of brown sugar, and the

-juice of two lemons. Let the molasses and sugar boil moderately,

-without stirring it, for two hours; if not thick enough to pull then,

-let it boil a little longer; then put in your extract, for if this

-is put in earlier the flavor will boil away. When the candy is cool

-enough to handle, put into the pot a pint of parched pinders, or

-pecan meats, or almonds cut up. Butter two large dishes and pour out

-the candy.

-

-

-              MOLASSES CANDY OF OUR GRANDFATHERS’ TIME

-

-One quart of molasses, and butter the size of an egg. Stew over a

-brisk fire till it will harden on being dropped into cold water. A

-teaspoonful of essence of wintergreen should be added when it is

-almost done. Pull it while warm, with buttered hands, and cut in

-sticks.

-

-

-                             SUGAR CANDY

-

-Six cups of sugar, one of vinegar, one of water, one spoonful of

-butter, and one teaspoonful of soda dissolved in a little hot

-water. Boil all together without stirring, for half an hour. Flavor

-with lemon or vanilla. This is very good when “pulled” like the

-old-fashioned molasses candy, or it may be cooled on a buttered plate.

-

-

-                          TO BLANCH ALMONDS

-

-Pour boiling water on them and let them remain in it a few minutes.

-Remove the skins, throw the almonds into cold water, drain them from

-the water, but do not wipe them.

-

-

-                            EVERTON TOFFY

-

-In a shallow vessel, melt together one pound of brown sugar and

-one-quarter of a pound of butter. Stir well together for fifteen

-minutes, or until the mixture becomes brittle when dropped in water.

-Lemon or vanilla flavoring should be added before the cooking is

-complete. Butter a flat plate, pour the toffy on it to cool, and when

-partly cold, mark it off in squares with a knife; it can then be

-easily broken.

-

-

-                             LEMON DROPS

-

-Upon half a pound of finely powdered sugar pour just enough lemon

-juice to dissolve it, and boil to the consistency of thick syrup.

-Drop this in plates, and put in a warm place to harden. Or pour four

-ounces of lemon juice on one pound of loaf sugar, with four ounces of

-rose water. Boil to a syrup, add grated lemon peel and proceed as in

-the first recipe. By adding raspberry syrup, instead of lemon juice,

-you have raspberry drops.

-

-

-                           POP-CORN BALLS

-

-To six quarts of pop corn boil one pint of molasses about fifteen

-minutes; then put the corn into a large pan, pour the boiled molasses

-over it, and stir it briskly until thoroughly mixed. Then with clean

-hands make into balls of the desired size.

-

-

-                           COCOANUT CANDY

-

-Four cups of water, two and a half cups fine white sugar, four

-spoonfuls of vinegar, and a piece of butter as large as an egg; boil

-till thick, or about three quarters of an hour. Just before removing,

-stir in one cup of desiccated cocoanut, and lay in small, flat cakes

-on buttered plates, to cool and harden.

-

-

-                         MARSH-MALLOW PASTE

-

-Dissolve one-half pound of gum arabic in one pint of water; strain

-it, add half a pound of fine sugar and place over the fire, stirring

-constantly till the sugar is dissolved and all is the consistency of

-honey, then add gradually the whites of four eggs, well beaten; stir

-the mixture till it becomes somewhat thin and does not adhere to the

-finger; pour all into a pan slightly dusted with powdered starch, and

-when cool divide into small squares. Flavor to the taste, just before

-pouring out to cool.

-

-

-                        CHOCOLATE CREAM DROPS

-

-Mix one-half a cup of cream with two of white sugar, boil and stir

-fully five minutes; set the dish into another of cold water, and

-stir until it becomes hard; then make into small balls about the

-size of marbles, and with a fork roll each one separately in the

-chocolate, which has in the meantime been put in a bowl over the

-boiling teakettle and melted. Put on brown paper to cool. Flavor with

-vanilla, if desired. This amount makes about fifty drops.

-

-

-                         CHOCOLATE CARAMELS

-

-Two cups of sugar, one of molasses, one of milk, one spoonful of

-butter, one of flour, and half a pound of bakers’ chocolate. Butter

-your saucepan, put in the sugar, molasses and milk, boil fifteen

-minutes; add butter and flour, stirred to a cream, and boil five

-minutes longer; then add the chocolate grated, and boil until quite

-thick. Butter tin flat pans, and pour in the mixture half an inch

-thick, and mark it in squares before it gets hard.

-

-

-                         CHOCOLATE CARAMELS

-

-One pint of new milk, quarter of a pound of grated chocolate, and one

-cup and a half of white sugar. Boil all these together until it will

-pull like candy; try a little, and if stiff enough to pull, pour it

-on a buttered dish, and mark it off in squares with a knife as it

-cools. It will break easily when cold.

-

-

-                          CHOCOLATE KISSES

-

-One-half pound of sugar, one ounce of finely-powdered chocolate. Mix

-the sugar and chocolate together, and then mix it with the whites of

-four eggs well beaten. Drop on buttered paper, and bake.

-

-

-                           BOSTON CARAMELS

-

-One pint bowl of bakers’ chocolate grated, two bowls of yellow sugar,

-one bowl of New Orleans molasses, one half a cup of milk, a piece

-of butter the size of a small egg and vanilla flavoring; boil about

-twenty-five minutes. It should not be so brittle as other candies.

-Pour in buttered tins, and mark deeply with a knife.

-

-

-                       KISSES, OR SUGAR DROPS

-

-Rub to a cream half a cup of butter, with one cup of sugar. Add three

-well-beaten eggs, half a pound of sifted flour, and half a grated

-nutmeg. Drop this mixture on buttered tins, by the spoonful; let

-them be two or three inches apart; sprinkle sugar over them and bake

-quickly.

-

-

-                            SUGAR KISSES

-

-Beat the whites of three eggs to a froth, then stir in powdered white

-sugar, a little at a time, till you have formed a very thick batter.

-Add two or three drops of essence of lemon. Wet a sheet of white

-paper, lay it on a tin and drop this mixture upon it in lumps about

-the size and shape of a walnut. Set them in a cool oven, and as soon

-as their surface is hardened, take them out and remove them from the

-paper with a broad-bladed knife. Let the oven cool still more, then

-place these little cakes, laying the flat part of two together, on a

-sieve and return them to the oven, where they must remain for fifteen

-minutes before they are done.

-

-

-

-

-                           CHEFS D’OEUVRE

-

-

-                        THE SERVICE OF WINES

-

-Cosmopolite Louisiana is undoubtedly the wine drinking section of the

-Union, and a word as to the manner of serving the wines which play no

-small part in the discussion of “La Cuisine Creole,” will not be out

-of place.

-

-The inherited French taste of the greater portion of the population,

-and the education by contact of the American element, makes claret

-the universal table wine. The climate, too, renders this wine

-particularly palatable, and during the long heated term it is seldom

-absent from the table of even the most economical. At the restaurant

-it is the exception to see a person dining without a bottle of _vin

-ordinaire_, while for breakfast, during hot weather, white wines of

-the lighter kinds are much used.

-

-As to the manner of serving wines at dinner the following menu will

-convey the most adequate idea:

-

-        With Soup,                          Sherry

-         “   Fish,                      White Wine

-         “   Entrees,     }  Claret, vin Ordinaire

-         “   Entremets,   }

-         “   Roast,       }              Champagne

-         “   Salad,       }

-         “   Dessert,      Fine Claret or Burgundy

-         “   Cafe Noir,                     Cognac

-

-At large dinners in New Orleans a great deal of wine is served, and

-you will be expected to drink with your raw oysters, a light white

-wine; with soup and hors d’œuvre, sherry or Madeira; with fish and

-entrees, a heavy white wine; with releves and entremets, a good

-claret followed by a _Ponche Romaine_, which is the turning point

-of the feast, or rest; after which will be served with the roast,

-champagne; game and salad, fine claret or burgundy, and with dessert

-cafe noir and liqueurs.

-

-The most acceptable distribution of wines at a plain dinner--which

-we think should never be over five, or six courses at most--is given

-below. It is one which has the endorsement of the best authorities:

-

-        With Oysters,                  White Wine

-         “   Soup,              Sherry or Madeira

-         “   Fish,       Heavy White Wine (not absolutely necessary)

-         “   Entrees,                   Champagne

-         “   Salad,          }        Fine Claret

-         “   Roast or Game,  }

-

-with the usual after-dinner wines as preferred.

-

-

-                     GRAND BRULE A LA BOULANGER

-

-                         (_From a Gourmet._)

-

-The crowning of a grand dinner is a brule. It is the _piece de

-resistance_, the grandest _pousse cafe_ of all. After the coffee

-has been served, the lights are turned down or extinguished, brule

-is brought in and placed in the centre of the table upon a pedestal

-surrounded by flowers. A match is lighted, and after allowing the

-sulphur to burn entirely off is applied to the brandy, and as it

-burns it sheds its weird light upon the faces of the company, making

-them appear like ghouls in striking contrast to the gay surroundings.

-The stillness that follows gives an opportunity for thoughts

-that break out in ripples of laughter which pave the way for the

-exhilaration that ensues.

-

-Pour into a large silver bowl two wineglasses of best French brandy,

-one half wineglass of kirsh, the same of maraschino, and a small

-quantity of cinnamon and allspice. Put in about ten cubes of white

-sugar; do not crush them, but let them become saturated with the

-liquor. Remove the lumps of sugar, place in a ladle and cover with

-brandy. Ignite it as before directed, then lift it with the contents

-from the bowl, but do not mix. After it has burned about fifteen

-minutes serve in wine glasses. The above is for five persons, and

-should the company be larger add in proportion. Green tea and

-champagne are sometimes added.

-

-

-                             PETIT BRULE

-

-Take an ordinary-sized, thick-skinned orange; cut through the peel

-entirely around the orange like the line of the equator, then force

-off the peel by passing the handle of a spoon between it and the

-pulp. Into the cup thus formed put two lumps of sugar and some

-cinnamon, and fill with fine French brandy (cognac), and ignite it

-the same as the above and pour into glasses. The brule will be found

-to have a pleasant flavor given to it by the orange.

-

-

-                           GIN FIZ--NO. 1

-

-One-half tablespoonful of sugar, a little lemon juice, two

-wineglassfuls of seltzwater, one wineglassful “Tom”, or Holland gin,

-teaspoonful of white of an egg, and ice; shake well and strain into

-fancy glass.

-

-

-                           GIN FIZ--NO. 2

-

-Use celestine vichy instead of seltzerwater, and the yolk instead of

-the white of an egg.

-

-

-                          JAMAICA RUM PUNCH

-

-Make same as whiskey or brandy punch. Santa Cruz, same.

-

-

-                           PONCHE ROMAINE

-

-Two wineglassfuls of water, one wineglassful of whiskey, half

-wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use

-plenty of ice. Strain and serve in fancy glass.

-

-

-                       PARLOR PUNCH (MORAN’S)

-

-One tablespoonful of white sugar, a little lemon juice, two

-wineglassfuls of English black tea, one wineglassful of whiskey,

-one-half wineglassful of Jamaica rum, a little raspberry syrup,

-plenty of small ice. Shake well, and strain in fancy glass.

-

-

-                    ROYAL COCKTAIL (MORAN’S OWN)

-

-One lump sugar; two dashes of Boker’s bitters, or Angostura bitters,

-two tablespoonfuls of Belfast ginger ale; one wineglassful of

-whiskey, or brandy; one lemon peel; plenty of ice. Shake well, and

-strain in fancy glass.

-

-

-                          NEW ORLEANS TODDY

-

-One lump of sugar, one tablespoonful of water, one wineglassful of

-whiskey or brandy, one lump of ice. Use small bar glass.

-

-

-                           VIRGINIA TODDY

-

-Two lumps of sugar, two sherry or wineglassfuls of water, same of

-whiskey, plenty of ice; shake well and strain into small bar glass,

-with grated nutmeg on top.

-

-

-       WHISKEY, BRANDY, OR GIN COCKTAILS--_New Orleans Style_

-

-Two dashes of Boker’s, Angostura or Peychaud bitters--either will

-make a fine cocktail. One lump of sugar, one piece of lemon peel, one

-tablespoonful of water, one wineglassful of liquor, etc., with plenty

-of ice. Stir well and strain into a cocktail glass.

-

-

-                     ANOTHER WAY--SPOON COCKTAIL

-

-One lump of sugar, two dashes Angostura bitters, one piece of lemon

-peel, one lump of ice. Serve plain in small bar glass with spoon.

-

-

-            WHISKEY PUNCH, PLAIN--_Use Regular Bar Glass_

-

-Two wineglassfuls of lemon or lime juice, half a tablespoonful of

-sugar, one-half wine glass of whiskey, and plenty of ice; shake and

-strain into punch glasses.

-

-

-                             FANCY PUNCH

-

-Half a tablespoonful of sugar, a little raspberry, a little lemon,

-lime and pineapple juice. Two parts of water to one of whiskey or

-brandy, and plenty of ice. Shake and strain in punch glass; put

-fruits in season when serving; use regular bar glass.

-

-

-                         CHAMPAGNE COCKTAIL

-

-One glass of wine, two dashes of Angostura bitters, and two bits of

-lemon peel. Put the bitters and lemon peel in the glass first, then

-pour in the wine, after which put in one small spoonful of sugar, and

-stir.

-

-

-        MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.

-

-One-half tablespoonful of powdered sugar, one wineglass of water,

-one of whiskey, brandy or gin, etc., and one-half dozen sprigs of

-mint. Use plenty of fine ice, and decorate with strawberries and

-pineapples, or any fruit in season.

-

-

-                    SQUIRTS--_Use Large Glasses_

-

-Whiskey, brandy, gin, white wine, claret or catawba make good

-“squirts.” Fill the glass half full of fine ice, put in one

-tablespoonful of white sugar, a little raspberry syrup, strawberries

-and pineapple; pour in your liquor, and fill up with seltzer water.

-Stir all rapidly.

-

-

-                 HOW TO MIX ABSINTHE IN EVERY STYLE

-

-Plain absinthe; half a sherry glass of absinthe; plenty of fine ice,

-with about two wineglassfuls of water. Put in the water, drop by

-drop, on top of absinthe and ice; stir well, but slowly. It takes

-time to make it good.

-

-

-                        ABSINTHE AND ANISETTE

-

-To half a wineglass of absinthe put two or three dashes of anisette.

-Mix same as above.

-

-

-                         ABSINTHE AND SUGAR

-

-To half a wineglass of absinthe, put a teaspoonful of powdered sugar

-and mix same as above.

-

-

-                              SUISSISSE

-

-To half a wineglass of absinthe, put half a tablespoon of orgeat

-syrup, plenty of fine ice; add water, mix well. Serve in liquor glass.

-

-

-                         POUSSE CAFE--NO. 1

-

-Maraschino, curacao, kirsh-wasser and brandy in equal parts of each;

-dash with Peychaud bitters. Serve in liquor glasses.

-

-

-                         POUSSE CAFE--NO. 2

-

-Bernardine, brandy and curacao, in equal parts of each; dash with

-Angostura bitters.

-

-

-                         POUSSE CAFE--NO. 3

-

-Brandy, maraschino and cassis, in equal parts; dash with Boker’s

-bitters.

-

-

-                         POUSSE CAFE--NO. 4

-

-La grande chartreuse (yellow), brandy (French), and la grande

-chartreuse (green), in equal parts; dash with Peychaud bitters.

-

-

-                           HOT SPICED RUM

-

-Two lumps of sugar, two wineglasses boiling water, one wineglass

-Jamaica rum, a little butter--about as much as you can put on a dime;

-cloves and allspice. Serve in small bar glass.

-

-

-                           SOUPE LA REINE

-

-Boil two chickens in water with thyme, sweet-bay and parsley.

-When cooked (not to pieces), take them out of the water, cut up

-the breasts in small pieces the size of dice; fry a few pieces of

-onion without coloring them, add a little flour and the water that

-the chickens were boiled in, a little rice and the balance of the

-chickens, meat and bones, chopped fine. Boil all together, and when

-thoroughly cooked strain through a colander and put back to boil,

-stirring constantly. When it comes to a boil remove it from the

-fire and add the beaten yolks of a few eggs and a little cold milk,

-stirring continually. Keep the soup in “bain-marie.” When ready to

-serve put the small pieces of the breasts in a soup-dish and pour the

-soup over them.

-

-

-                      RED SNAPPER A LA CHAMBORD

-

-Clean your fish, and be careful not to damage it, and replace the

-roe. Take off the scales, and lightly raise the skin on one side, and

-lard it with bacon from fin to tail; put it in a pan, and moisten

-with white wine. Add salt, pepper, parsley, six laurel leaves, some

-thyme, sliced onions and three cloves; cover the head with strips

-of bacon, and put it into the oven, covering your fish-kettle with

-leaves of foolscap paper, and letting it simmer for an hour. When

-about to serve, drain it and put it on a platter, garnish it all

-round with forcemeat balls, or better, with pigeons a la Gautier,

-iced (glaces) sweetbreads, small glaces, pope’s eyes of a shoulder of

-veal, crabs, fowl livers, truffles, cock’s combs and cock’s kidneys.

-Strain the sauce through a silken sieve, and if not sufficiently

-seasoned, put into a pan two spoonfuls of Spanish sauce, and two

-spoonfuls of the dressing of your snapper; let it boil down one-half,

-put your small garnishes into it, and pour the sauce around the fish.

-Serve after having jellied and browned it.

-

-

-                     CRAYFISH BISQUE A LA CREOLE

-

-Wash the cray-fishes, boil and drain them. Separate the heads from

-the tails. Clean out some of the heads, allowing two or three heads

-to each person. Peel the tails. Chop up a part of them, add to them

-some bread, onions, salt, black pepper and an egg or two. With this

-dressing, stuff the heads that you have cleaned out. Chop the claws

-and the parts adhering to them. Fry a little garlic, onions, ham, one

-turnip, one carrot, and a little flour; add some water, the chopped

-claws, a few tomatoes, thyme, sweet bay, parsley and a little rice

-stirring often to avoid scorching. When well boiled, strain through a

-colander. After straining, put back to the fire and season to taste.

-Put the stuffed heads into the oven until brown. When ready to serve,

-put them and the tails in a soup dish and pour the soup over them.

-Before serving, add a little butter and nutmeg, stirring until the

-butter is melted.

-

-

-                           BOUILLE-ABAISSE

-

-Chop some onions and garlic very fine, fry them in olive oil, and

-when slightly colored add some fish cut up in slices; also a few

-tomatoes scalded, peeled and sliced, some salt, black and red pepper,

-thyme, sweet-bay, parsley, and half a bottle of white wine, and

-enough water to cover the fish. Put it over a brisk fire and boil a

-quarter of an hour. Put slices of toasted bread in a deep dish, place

-the fish on a shallow dish with some broth, and pour the balance on

-the bread and serve hot.

-

-

-                      BROWNED SNIPE A LA FAUVET

-

-Dress fourteen snipe, stuff them with a little browned stuffing, to

-which add two hashed truffles. Bend the skin back carefully while

-stuffing, and then replace it so the birds will retain as nearly as

-possible their natural appearance. Place the snipe so prepared and

-larded with bacon, into a frying pan; and to keep them sufficiently

-together in order that the skins may not shrink much while cooking,

-put some strips of bacon over them; moisten them with a little

-soup-stock, cover them with buttered paper and let them cook in the

-oven for forty minutes; then drain them, lightly trim the lower side,

-and lay them on a little mound of uncooked, but slightly browned

-stuffing, breast up, in the bottom of a dish, and ice them (glacez).

-Keep the dish hot in the oven for some minutes. Remove the skin and

-eyes from the heads of the snipe after cooking them and stick a

-small truffle in each bill, and lay between each two birds, one of

-the heads with the truffle up. Garnish the dish with stewed cock’s

-combs, scallops, goose liver, and champignons; add a little Madeira

-sauce, boiled down and permeated with the flavor of the game. Ice

-(glacez) the snipe and truffles, and serve with a separate sauce. Let

-everything be very hot.

-

-

-                          SALAD A LA RUSSE

-

-Cut up all kinds of vegetables, such as carrots, turnips, snap beans,

-etc., boil them in water with salt and butter, then drain and season

-lightly with salt, black pepper and vinegar; add a few cooked green

-peas, mashed and well drained. Put all in a salad dish in the form

-of a pyramid, and lightly cover it over with mayonnaise. If you have

-the hearts of artichokes put them around the dish, as a wreath, with

-a little asparagus mixed in. Keep as cool as possible until served.

-

-

-                      BISCUIT GLACE FOR TWENTY

-

-Ten yolks of eggs, one and a half pounds pulverized sugar, half a

-gallon of cream, vanilla extract, white of eggs well beaten if the

-cream is too light. To be frozen in a square box and cut in small

-pieces. A coat of strawberry sherbet on top of the cream, before

-cutting, to give nice appearance. A tin box three inches wide and

-six inches long, which is enclosed in a box three inches larger all

-around. The inside box has a tight-fitting top, and is packed in the

-outside box, which has a perforated bottom to allow water or melted

-ice to escape. Place inside box within the outer, and stuff with ice

-and salt and let it freeze; when frozen, place red sherbet on top of

-biscuit to give pretty appearance.

-

-

-

-

-                          HINTS ON COOKING

-

-

-When salt hams or tongues are cooked they should be instantly thrown

-into cold water, as the change from the boiling water they were

-cooked in, to the cold water, instantly loosens the skin from the

-flesh, and it peels off without trouble.

-

-Fresh vinegar should be added to chopped capers, because it brings

-out their flavor, and makes the sauce more appetizing.

-

-Butter sauce should never be boiled, as it becomes oily if boiled in

-making. The whites and yolks of eggs should be beaten separately,

-because the tissues of both can be better separated; and a

-tablespoonful of water beaten with each is an improvement, and should

-never be omitted.

-

-Onions, turnips and carrots should be cut across the fibre, as it

-makes them more tender when cooked.

-

-Plenty of fast-boiling water should be used in cooking vegetables,

-as the greater the volume of water the greater the heat. If only a

-little water is used the whole affair soon cools, the vegetables

-become tough, and no length of time will render them tender.

-

-In boiling greens, it is best to throw into them soda with the salt,

-as the soda extracts the oil in them which is injurious to the

-digestion; from one-half to a whole teaspoonful of soda for a pot of

-greens is the right quantity.

-

-Parsley should never be boiled in soda, but in boiling water and

-salt; boil from one to two minutes, and then chop fine. Use plenty

-of water to boil parsley, as a little water toughens it, and turns it

-brown.

-

-Never soak dried beans in cold water as it extracts the nutritious

-portion of the bean. They should be washed first in warm water, then

-in cold, tied in a cloth and dropped into boiling water, with a

-little salt in it and be kept boiling for four hours. Then they are

-nice baked around pork, or served with gravy. To make a puree of them

-you throw them when boiled, into cold water, when the skins will drop

-off easily, and you can mash them through a sieve or colander and

-season with butter, pepper, and salt.

-

-Open the oven door, when baking meat, to let off the burnt, scorched

-air. The oven should be very hot, and the meat well larded, or

-covered with fat, or dripping, then well floured; this keeps in the

-juices and renders the meat tender.

-

-

-

-

-                       HINTS ON HOUSECLEANING

-

-

-                         SOAP BOILING, ETC.

-

-House cleaning should commence at the top of the house and work

-downwards. In this case it may be undertaken by spells, with

-intervening rests.

-

-After the floors are cleaned, the walls and ceilings claim attention.

-

-A very beautiful whitening for walls and ceilings may be made by

-shaking the best lime in hot water, covering up to keep in the steam,

-and straining the milk of lime through a fine sieve; add to a pailful

-half a pound of common alum, two pounds of sugar, three pints of

-rice-flour made into a thin, well-boiled paste, and one pound of

-white glue dissolved slowly over the fire. It should be applied with

-a paint-brush when warm.

-

-Paint should be cleaned by using only a little water at a time and

-changing often; a soft flannel cloth or sponge is better than cotton

-or a brush; a piece of pine wood with a sharp point should be used

-for the corners. Where the paint is stained with smoke, some ashes

-or potash lye may be used. A soft linen towel should be used for

-wiping dry. Glass should not be cleaned with soap; a little paste of

-whiting and water should be rubbed over, and with another cloth it

-should be rinsed off, and the glass polished with a soft linen or

-old silk handkerchief. Alcohol or benzine is a good thing to clean

-glass, and clean paper is probably better than any cloth, sponge or

-towel; dry paper leaves an excellent polish. Marble may be cleaned

-with a mixture of two parts of common soda, one part of pumice stone,

-and one of chalk, finely powdered and tied up in a fine muslin rag;

-the marble is wetted with water, the powder shaken over it, and it

-is rubbed with a soft cloth until clean, then washed in clean water

-and dried with a soft linen or silk handkerchief. No soap or potash

-should be allowed on marble. A good furniture polish is made by

-melting two ounces of beeswax, one ounce of turpentine, and one dram

-of powdered rosin together, with a gentle heat, and rubbing on when

-cold, with a soft flannel cloth, and polishing with a soft linen or

-silk cloth. If for mahogany, a little Indian red may be used. Cracks

-in furniture may be filled with putty, mixed with Indian-red or burnt

-umber, to get the desired shade. When dry it will take an equal

-polish with the wood.

-

-

-        HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND CLEAN

-

-To seven pound of tallow, or other clean grease, use three pounds

-of rosin, add six gallons of water to this, and stir in two pounds

-of potash; boil this together for five hours, then turn the soap,

-while hot, into a washtub and let it stay all night; when cool cut

-into bars, and lay on a board to harden. This quantity should be

-sufficient for a family of four persons for one year.

-

-

-                           WASHING MIXTURE

-

-An excellent and harmless washing mixture may be made by cutting up

-a large bar of soap and dissolving it with two ounces of borax in a

-half gallon of water. Boil the mixture till the soap is soft, and

-put it away to be used when required. There is nothing in it to take

-the color out of goods, and it saves labor and soap.

-

-

-                            FRUIT STAINS

-

-Fruit stains may often be removed from clothing by plunging the

-latter into boiling water, letting it remain immersed for a few

-minutes, and then washing it out in the ordinary way.

-

-

-                    TO PREVENT GOODS FROM FADING

-

-Drop into a pail of water a teaspoonful of sugar of lead, and let

-it dissolve. Soak the goods in this mixture for half an hour before

-washing them in the ordinary manner.

-

-

-                    IVIES FOR INSIDE DECORATIONS

-

-It is not generally known that the various evergreen ivies will

-grow and flourish to perfection in the shade, and that, therefore,

-any room may be most charmingly decorated with them. Such is the

-fact, however. Put the plants in large pots, filled with rich and

-mellow garden soil kept at a suitable regulation of moisture; and

-you will have no trouble about the matter. The vines may be trained

-on wire trellises fastened to the wall or ceiling; or upon any other

-convenient arrangement. In a treatise on this subject the _Rural New

-Yorker_ says:

-

-“It may also be stated that the room decorated with ivy should not

-be kept too warm, but at a moderate temperature; such as is most

-healthful for a person is the best. No one need to fear to make the

-room unhealthy by introducing the ivy in abundance; for plants

-purify the air, and it is only when we introduce those emitting

-strong odors that anything but beneficial effects result. As all

-ivies succeed well in the shade, they are more suitable for the

-purpose herein designated than almost any other kind of plant.

-

-“There is also another plant largely used for this purpose, which is

-not a true ivy, although known as German ivy (_Senecio scandens_).

-It grows even more rapidly than any of the true ivies (_Hedera_),

-and we have seen a small plant grow so fast that it encircled quite

-a large room in a few weeks. It thrives well in the shade, and the

-leaves resemble somewhat the common English ivy, but are of a lighter

-and more cheerful green color. This and a great variety of ivies are

-grown for sale by our florists.”

-

-

-

-

-                                INDEX

-

-

-  Introduction, iii

-

-

-                         SOUPS, BROTHS, ETC.

-

-  Baked, 10

-  Beef, Plain, 5

-  Bisque, Crayfish, 22

-  Bouilli, Soup et, 5

-  Broth in Haste, 6

-  Broth, Chicken, 6

-  Broth, Crayfish, 7

-  Broth, Scotch Barley, 8

-

-  Cheap White, 11

-  Chicken, 7

-  Clear Pea, 13

-  Consomme, Beef and Fowl, 8

-  Consomme of Fowl, White, 9

-

-  Dried Split Pea, 13

-

-  Egg Balls for Mock Turtle, 17

-

-  Green Pea, without Meat, 10

-  Green Pea, Queen Victoria’s, 12

-  Green Pea, with Egg Dumplings, 12

-  Green Corn, 13

-  Gombos, Chicken with Oysters, 20

-  Gombos, Crab or Shrimp, 19

-  Gombos, Crab with Okra, 21

-  Gombos, Okra or Filee, 18

-  Gombos, Okra, 19

-  Gombos, Oyster, with Filee, No. 1, 19

-  Gombos, Oyster, with Filee, No. 2, 20

-  Gombos, Oyster, Maigre, 21

-  Gombos, Shrimp, Maigre, 21

-

-  Maigre, without Meat, 7

-

-  Oxtail, 17

-  Oyster, 14

-

-  Rabbit, 18

-

-  Stock for Soup, 3

-  Stock to Clarify, 4

-  Stock for Gravies, 4

-

-  Tomato, with Vegetables, 11

-  Turtle No. 1, 14

-  Turtle No. 2, 15

-  Turtle, Mock, 15

-  Turtle, Mock No. 2, 15

-  Turtle, Mock No. 3, 16

-

-  Veal Gravy, 8

-  Vermicelli No. 1, 9

-  Vermicelli No. 2, 9

-  Vermicelli or Macaroni, 10

-

-

-                             FISH, ETC.

-

-  Codfish, Baked and Stewed, 26

-  Codfish au Beurre Roux, 27

-  Codfish Cakes, 27

-  Crabs, Fricassee of, 31

-  Crabs, Soft-shell, Fried, 31

-  Croakers and Mullets, Fried, 23

-

-  Fillets or Sliced Fish, Fried, 24

-  Flounder, Broiled, 25

-  Flounder and Mullet, Fried, 25

-  Fish, Fricassee of, 23

-  Fish, to Fry, 23

-  Frogs, Fried, 32

-

-  Grenouilles Frites, 32

-

-  Mackerel, Spanish, Broiled, 25

-

-  Oyster Pickle, 30

-  Oyster and Beefsteak Pie, 30

-  Oyster and Sweetbread Pie, 30

-  Oysters, Fried, 29

-  Oysters, Scalloped, No. 1, 29

-  Oysters, Scalloped, No. 2, 29

-  Oysters, Stewed with Champagne, 28

-  Oysters, Stewed with Milk, 28

-  Oysters, Stewed on Toast, 28

-  Oysters, Stuffing, 27

-  Oysters, on Toast, 28

-

-  Red Fish, or Snapper, Boiled, 25

-  Red Fish, a la Provencale, 26

-

-  Stuff and Bake, to, 23

-

-  Terrapin, 33

-  Trout, Stuffed and Baked, 24

-  Trout a la Venitienne, 24

-  Turtle, to Dress, 31

-

-

-                           COLD MEAT, ETC.

-

-  Cold Meat, to serve, 34

-

-  Forcemeat, Liver and Ham, 36

-  Forcemeat, for Stuffing, 37

-

-  Glazing for Tongues, etc., 34

-

-  Oysters, Pickled, to serve, 34

-

-  Pies, Meat or Chicken, to serve, 34

-  Pies, Meat, Spices for, 36

-

-  Sausage Meat, Seasoning for, 35

-

-  Tongue, Braised, with Aspic Jelly, 35

-  Truffles and Chestnut Stuffing, 36

-  Truffles and Liver Stuffing, 37

-

-  Veal, Pig or Turkey, Seasoning for, 35

-

-

-                      SAUCES FOR MEATS AND GAME

-

-  A l’Aurore, for Fish, 41

-  Apple, 46

-  Apple, Fried, 47

-

-  Brown Onion, 38

-  Butter and Flour, 40

-

-  Caper, for Mutton, etc., 40

-  Celery, White, for Poultry, 41

-  Chestnut, for Turkey, etc., 41

-  Cranberry, 39, 46

-  Cream, 46

-  Cucumber, White, for Meats, 42

-

-  Duck, 38

-

-  Eggs and Butter, 42

-  Egg, with Lemon, 45

-

-  Froide, 41

-

-  Hard, 47

-  Horseradish, 45

-  Horseradish, To Keep, 45, 48

-

-  Jelly, Savory, for Cold Turkey, etc., 43

-

-  Lemon, for Fish, 40

-  Lemon, Rich, for Puddings, 47

-

-  Mint, 38

-  Mushroom, 38

-

-  Onion, Brown, 38

-  Onion, White, 39

-  Oyster, Brown, 43

-  Oyster, White, 44

-  Oyster, for Turkey, 44

-

-  Parsley and Butter, 40

-  Peaches, Fried, 47

-  Piquante, for Cold Meat, 39, 44

-  Puree, Celery, for Turkey, 42

-

-  Robert, 45

-

-  Salad, for Lettuce, 39

-  Savory, for Roast Goose, 47

-  Stock, for Gravies, etc., 44

-

-  Tomato, 39, 43

-  Tomato, Piquant, 45

-

-  Vinegar, Cheap, 49

-  Vinegar, To Make, No. 1, 48

-  Vinegar, To Make, No. 2, 48

-  Vinegar, for Pickles, To Make, 48

-

-  White Onion, 39

-  Wine, for Venison or Mutton, 42

-

-

-                               ENTREES

-

-  Beans, Baked, and Pork, 58

-  Beef, Hashed, 52

-

-  Calf or Pigs’ Brains, Fried, 56

-  Calf or Pigs’ Feet, Fried, 56

-  Calf Head, Bodied or Baked, 56

-  Calf Head, Collared, 57

-  Calf Head, Potted, 57

-  Curry of Cold Roast Fowl, 57

-

-  Fricadellons, Veal or Mutton, 54

-

-  Ham Toast for Lunch, 58

-

-  Mustard, French, To Make, 53

-  Mutton, Scallops, with Mushrooms, 52

-

-  Pie, Veal and Ham, 53, 54

-

-  Rarebit, Welsh, 58

-

-  Salad, Veal, 55

-  Sandwiches, 52

-  Sandwiches, for Picnics, 53

-  Stew, Irish, 50

-  Stew, Kidney and Mushrooms, 50

-  Stew, Lamb Chops, 50

-  Stew, Pigeon, 51

-  Stew, Tripe, Plain, 51

-  Sweetbreads, Veal, 55

-

-  Timbale, 54

-  Tripe, with Mushrooms, 51

-  Tripe, To Fry Brown, 51

-

-  Veal Hash, 53

-  Veal and Ham Pie, 53, 54

-  Veal Loaf, 55

-  Veal, Minced, and Poached Eggs, 56

-  Veal or Mutton Fricadellons, 54

-  Veal Salad, 55

-  Veal Sweetbreads, 55

-

-

-                        MUTTON, BEEF AND HAMS

-

-  Beef, Brisket, Boiled and Stuffed, 61

-  Beef, Round, Stewed, 61

-  Beef, Round, a la Baronne, 62

-  Beef, Steak, to Fry as if Broiled, 62

-  Beef, Steak, Roasted, 63

-  Beef, To Roast in Stove, 63

-  Boiling, Remarks on, 59

-

-  Daube Glacee of Beef, 60

-

-  Ham, Baked, 59

-  Ham, Stuffed, 59

-  Ham, to Boil, 60

-

-  Mutton, Haunch, 64

-  Mutton, Leg of, Boiled, 64

-  Mutton, Leg of, Roast, 64

-  Mutton, Stuffed with Mushrooms, 64

-  Mutton, to Taste like Venison, 65

-

-

-                           FOWLS AND GAME

-

-  Chicken, Boiled, 66

-  Chicken, Boiled, with Stuffing, 67

-  Chicken, Broiled, 69

-  Chicken, Cold, Scalloped, 69

-  Chicken, Country Fried, 66

-  Chicken, Curry, 69

-  Chicken Fricassee a la Marenga, 68

-  Chicken Pie a la Reine, 69

-  Chicken Pie, Plain, 70

-  Chicken Pot Pie, 70

-  Chicken, Roast, 68

-  Chicken, Stew or Fricassee, 67

-  Chicken, Saute, with Oyster Sauce, 68

-

-  Duck, Canvas Back, 76

-  Duck, Roast, 75, 77

-  Duck, to Stew with Green Peas, 76

-  Duck, Tame and Wild, 75

-  Duck, Wild, 77

-

-  Game, Venison, etc., Remarks on, 78

-  Goose, with Chestnuts a la Chipolita, 78

-  Goose, Roast, with Sage and Onion, 77

-  Goose, Wild, 77

-

-  Hare or Rabbit, Roast, 80

-

-  Partridge, 80

-  Pigeon Pie, 80

-  Pie, Squirrel or Rabbit, 79

-  Pie, Rice Bird, 80

-  Pie, Roast, 81

-  Pie, Pigeon, 80

-  Pig, Roast, 81

-

-  Quails, 80

-

-  Rice-Bird Pie, 80

-

-  Teal, Broiled, 77

-  Turkey, Boiled, with Celery Sauce, 74

-  Turkey, Boiled, with Oyster Sauce, 74

-  Turkey, Boned, 71

-  Turkey, to Roast, 72

-  Turkey, Roast a la Perigord, 73

-  Turkey, Wild, 72

-

-  Venison Steak, 79

-  Venison Pasty, 79

-

-

-                              VEGETABLES

-

-  Artichokes, Burr, 89

-  Asparagus on Toast, 87

-  Asparagus with Cream, 88

-

-  Beans, Snap, Stewed and Boiled, 89

-  Beans, Lima, or Butter, 90

-  Beets, Boiled, 92

-

-  Cabbage, Stewed, 91

-  Cauliflower, with White Sauce, 91

-  Corn, Green, on Cob, 84

-  Corn, Green, Stewed, 84

-  Corn, Green, Fritters, 85

-  Corn Oysters, 85

-  Corn Pudding, 85

-

-  Egg Plant, 88

-

-  Macaroni in a Mould, 92

-  Macaroni and Grated Cheese, 93

-  Mushrooms, Stewed, on Toast, 88

-

-  Okra and Corn Fricassee, 85

-  Okra or Gombo, to Cook, 86

-  Onions, Boiled and Fried, 84

-

-  Parsnip Fritters, 92

-  Peas, Green English, to Stew, 89

-  Peas, Marrowfat, 90

-  Potatoes, 83

-  Potatoes, Croquets, 83

-  Potatoes, Fried, 83

-  Potatoes, Irish, Mashed and Browned, 82

-  Potato, Irish, Stewed, 82

-  Potato, Puffs, 82

-  Potato, Sweet, 83

-  Pumpkin, with Salt Meat, 91

-

-  Salsify, Fried in Batter, 86

-  Spinach, to Cook, 87

-  Squash, Stewed, 90

-  Squash, Summer, Stewed, 91

-  Succotash, 85

-

-  Tomatoes, to Broil, 87

-  Tomatoes, Stuffed, 86

-  Tomatoes, Stewed, 87

-  Turnips, to Cook, 84

-

-

-                         EGGS, OMELETS, ETC.

-

-  Eggs au Gratin, for Lent, 95

-  Eggs, Boiled, Soft or Hard, 94

-  Eggs, Poached, with Toast and Anchovy Paste, 95

-  Eggs, Poached, and Ham, 96

-  Eggs, with Browned Butter and Vinegar, 96

-

-  Omelet, Delicious, 99

-  Omelet, for One Person, 97

-  Omelet, Spanish, 99

-  Omelet, with Green Onion, 97

-  Omelet, with Oysters, 100

-  Omelet, with Parmesan Cheese, 97

-  Omelet, with Sugar, 98

-  Omelet au Naturel, 96

-  Omelet, Soufflee, 98

-  Omelet, Soufflee, in mould, 98

-

-

-                         SALADS AND RELISHES

-

-  Catsup, Mushroom, 101

-  Catsup, Tomato, 102

-  Celery, etc., Vinegar, 102

-

-  Garnishes, 101

-

-  Jambolaya of Fowls and Rice, 106

-

-  Salad, Chicken, French, 103

-  Salad, Chicken, Small, 104

-  Salad, Potato, 105

-  Salad, Tomato, with or without Shrimp, 105

-  Slaw, Cold, with Hot Sauce, 106

-  Slaw, Cold, Plain, 106

-

-  Thyme, etc., Flavor, 101

-  Tomato Catsup, 102, 103

-  Tomato, Green, Soy, 102

-

-

-                               PICKLES

-

-  Cabbage, Chopped, 112

-  Cabbage, Pickle, Yellow, 112

-  Cabbage, Red, 113

-  Cantaloupe, Sweet Pickle of, 111

-  Cauliflower, 113

-  Chow-Chow, 113

-  Country Green, 116

-  Cucumbers, Old-time Sweet, 109

-  Cucumbers and Onions, 109

-  Cucumbers, Plain, without Spices, 108

-  Cucumbers, in Whiskey, 108

-

-  Eggs, 110

-

-  Figs, Sweet Pickle of, 110

-

-  Hints on Their Management, 107

-

-  Lemons, 114

-

-  Melon Mangoes, 119

-  Mustard, 114

-

-  Onions, 114

-  Oysters, 115

-

-  Peach, 117

-  Peach Green, 118

-  Peach, Mangoes, 118

-  Peach, Plain, 116

-  Peach and Apricot, 117

-  Plum, Sweet Pickle of, 117

-

-  Tomato, Green, Sweet Pickle of, 111

-  Tomato Sauce, 116

-

-  Walnut, 115

-

-

-                           BREAD AND YEAST

-

-  Biscuit, Cream of Tartar, 130

-  Biscuit, Light, or Roll, 130

-  Biscuit or Rolls, Milk, 130

-  Biscuit, Soda or Milk, 128

-  Biscuit, Soda, with Cream of Tartar, 128

-  Biscuit, Sponge, with Yeast, 129

-  Biscuit, Sponge, without Yeast, 130

-  Biscuit, Yeast Powder, 129

-  Boston Brown Bread, 127

-  Bread, Good, to Make, 124, 125

-  Bread, Family, 126

-  Bread, Light, 126

-  Bread, Sponge, 126

-  Brown Bread, 127

-  Buckwheat Cakes, 135

-  Buckwheat Cakes, Griddle, 136

-

-  Corn Batter Bread, 128

-  Corn, Mississippi, Bread, 128

-

-  Dyspeptics, Bread for, 127

-

-  Graham Bread, 127

-

-  Hard-Yeast Cakes, 121

-

-  Indian Bread, 127

-  Indian Cakes, 135

-  Indian Cakes, Griddle, 135

-

-  Muffins and Crumpets, 133

-  Muffins, Nice, 133

-  Muffins, Graham, 133

-

-  Noodles, 136

-

-  Pain Perdu, 134

-  Pocketbooks for Tea, 134

-  Potato Bread, 125

-  Puffs, Flour, 131

-

-  Rice Cakes, 132

-  Rising with Yeast Cake, 120

-  Rolls, Breakfast, 131

-  Rolls, Fine, 132

-  Rolls, Virginia, 131

-  Rye Bread, 127

-

-  Sally Lunn, 132

-

-  Turnpike Cakes, 121

-

-  Wheat Bread, with Potatoes, 125

-

-  Yeast, Hard Fig-leaf, 123

-  Yeast, Home-Made, 123

-  Yeast, Hop and Potato, 122

-  Yeast, Liquid, of Corn and Hops, 121

-  Yeast, Milk, 123

-  Yeast, Potato, 122

-  Yeast, Remarks on, 120

-  Yeast, Salt, 123

-

-

-                    RUSKS, DOUGHNUTS AND WAFFLES

-

-  Crullers, 139

-

-  Doughnuts, with Hop Yeast, 137

-  Doughnuts, without Yeast, 137

-  Doughnuts, Cream without Yeast, 138

-  Doughnuts, Plain, 138

-  Doughnuts, Sour Milk, without Yeast, 137

-

-  Rusks, Miss Lester’s Tea, 137

-

-  Waffles, 138

-

-

-                        CAKES AND CONFECTIONS

-

-  Almond Drops, 164

-  Almond Macaroons, 165

-

-  Bride’s Cake, 144

-

-  Charlotte Russe, 142

-  Cheap Cake, 156

-  Chocolate Cake, 153, 154

-  Citron Cake, 155

-  Cocoanut Cakes, 159, 160

-  Coffee Cake, 161

-  Corn Starch Cake, 156

-  Cream Cakes, 162, 163

-  Cup Cakes, 151

-

-  Delicate Cakes, 162

-  Diamond Bachelors, 162

-  Drop Cakes, 161, 162

-  Drops, Cocoanut, 160

-

-  Easy Cake, 164

-  Egg Kisses, 153

-

-  Francatelli’s Spanish Cake, 153

-  French Loaf Cake, 152

-  Frosting for Cake, 141

-  Fruit Cake, 142

-  Fruit Cake, Cheap, 143

-  Fruit Cake, Family, 143

-  Fruit Cake, Nougat, 143

-  Fruit Cake, Wisconsin, 143

-

-  Genoese Cake, 153

-  Ginger Nuts, 148

-  Ginger Snaps, 148

-  Ginger Bread, Sponge, 147

-  Gold Cake, 158

-

-  Hard times, Louisiana, Cake, 155

-

-  Icing, 140

-  Icing, Boiled, 141

-  Icing, Boiled, Hot, 141

-  Icing, Chocolate, 140

-  Indian Cake, 156

-  Isabella Cake, 150

-

-  Jelly Cake, 145

-  Jelly Roll, Young Cook’s, 164

-  Jumbles, 152

-  Jumbles, Ring, 154

-

-  Lady Cake, 149

-  Lady Cake, White, 150

-  Lady Cake, Yellow, 149

-  Ladies’ Fingers, 155

-  Ladies’ Fingers, German, 154

-  Little Jessie’s Cake, 151

-  Loaf Cake, Plain, 153

-  Loaf Cake, French, 152

-

-  Maizena Cake, 146

-  Marble Cake, 152

-  Molasses Cake, 157

-

-  Naples Biscuit, 161

-

-  Pecan Cake, 160

-  Portugal Cake, 149

-  Pound Cake, 145

-  Pound Cake, Cocoanut, 159

-

-  Silver Cake, 157, 158, 159

-  Shrewsbury Cake, 161

-  Soda Cake, 156

-  Sponge Cake, 146

-  Sponge Cake, Jenny’s, 147

-  Sponge Cake, White, 147

-  Sponge, Ginger Bread, 147

-

-  Tipsy Cake, 163

-  Tea Cakes, 148, 163

-  Teacup Cake, 151

-  Trifles, 157

-

-  Velvet Cake, 162

-

-  Wedding Cake, 144

-  White Cakes, 149

-  Wine Cakes, 161

-

-

-                               DESSERTS

-

-  Almond Meringue, 168

-  Ambrosia of Orange, etc., 185

-  Apple Compote, 168

-

-  Blanc Mange, Gelatine, 169

-  Blanc Mange, Maizena, 168

-

-  Charlotte Russe, 166, 167

-  Cheesecakes, Lemon, 182

-  Cheesecakes, Orange, 182

-  Cream, Barley or Sage, 180

-  Cream, Berry, Frozen, 180

-  Cream, Biscuit in Moulds, 179

-  Cream, Chocolate, Iced, 181

-  Cream, Orange, 179

-  Cream, Whipped, with Wine, 174

-  Custard, Apple, 170

-  Custard, Boiled, 170

-  Custard, Coffee, 182

-  Custard, Lemon, 170

-

-  Dessert for a Delicate Person, 175

-

-  Egg-Nog, 185

-

-  Floating Island, without Wine, 185

-

-  Glazing for Pastry, 171

-

-  Ice Cream, 178

-  Ice Cream, without Cream, 181

-

-  Jelly, Calves’ Feet, 184

-  Jelly, Isinglass, 169

-  Jelly, Wine, for Gelatine, 183

-  Jelly, Yellow Custard, 183

-

-  Mange, Chocolate, 169

-

-  Oranges, Croquante, 173

-

-  Peaches and Cream, Frozen, 180

-  Pies or Pudding, Cocoanut, 177

-  Pudding, All-the-Year-Round, 171

-  Pudding, Batter, 174

-  Pudding, Cabinet, Steamed, 176

-  Pudding, Custard Cocoanut, 178

-  Pudding, Delicious, 177

-  Pudding, Francatelli’s Lemon, 173

-  Pudding, Gelatine Snow, 172

-  Pudding, Macaroon, Iced, 175

-  Pudding, Meringue, 176

-  Pudding, Prince Albert’s, 177

-  Pudding, Roll, of Fruit, 175

-  Pudding, Suet, 175

-  Pudding, Transparent, 171

-

-  Queen’s Drops, 168

-

-  Sherbet, Lemon, 179

-  Sicilian Biscuit, 167

-

-  Tart, Lemon, 174

-  Trifle, Apple, 172

-  Trifle, Delicious, 172

-

-

-                   PUDDINGS, PIES AND MINCE MEATS

-

-  Apple Dumplings, Baked, 206

-  Apple Meringue, 203

-  Apple Pot Pie, 208

-  Apple Tarts, Marlborough, 206

-

-  Blackberry Pie, 194

-

-  Cranberry Pie or Tarts, 192

-  Cranberry Tart, with Apples, 192

-  Cream, Tapioca, 207

-  Cream, Tapioca, Plain, 206

-

-  Directions for Making, etc., 186

-  Dumpling Crust, 188

-

-  Huckle or Whortleberry Pie, 193

-

-  Lemon Pie, 191, 192

-

-  Mince-meat, 190

-  Mince-meat, for Christmas, 190

-  Mince Pie Meat, 189

-  Mince Pie Mixture, 188, 189

-  Mince Pie Mock, 191

-  Mince Pie, to fill, etc., 189

-  Mince Pie, without Meat, 190

-  Molasses Pie, 193

-

-  Orange Pie, 191

-

-  Pie-crust, 187

-  Pie-crust, Buttermilk, 188

-  Pie-crust, Family, Short, 186

-  Pork and Apple Pie, 193

-  Pudding, Baked Suet, 198

-  Pudding, Bird’s Nest, 201

-  Pudding, Delicious Bread, 204

-  Pudding, Cheap and Delicate, 203

-  Pudding, Cheap Gingerbread, 205

-  Pudding, Cottage, 202

-  Pudding, Country Batter, 202

-  Pudding, Crow’s-Nest, 202

-  Pudding, French Fried, 205

-  Pudding, Lemon, 198

-  Pudding, Marlborough, 205

-  Pudding, My Own, 205

-  Pudding, Parisian, 200

-  Pudding, Plain, without eggs or wine, 197

-  Pudding, Plum, Boiled, 194

-  Pudding, Plum, Cheap, 197

-  Pudding, Plum, Christmas, 195

-  Pudding, Plum, Cottage, 196

-  Pudding, Plum, Plain, for Children, 197

-  Pudding, Plum, Six-Ounce, 194

-  Pudding, Plum, without Flour, 196

-  Pudding, Quickly Made, 204

-  Pudding, Rice Meringue, 203

-  Pudding, Soufflee, 199

-  Pudding, Soufflee, Omelet, 200

-  Pudding, Sweet Potato, 198

-  Pudding, Temperance Cabinet, Iced, 199

-  Pudding, Very Rich, 200

-  Puff-Paste, 187

-

-  Rice Milk, for Children, 207

-  Rice Custard, 207

-

-  Supper Dish, 207

-

-

-                 PRESERVES, SYRUPS AND FRUIT JELLIES

-

-  Apple Compote for Dessert, 213

-  Apples, Crab, To Preserve Green, 213

-

-  Citron, Preserved, 211

-

-  Fig Preserves, 214

-  Fruit, To Candy, 220

-  Fruit, To Green, for Preserving, etc., 210

-

-  Hints on Preserving, 209

-  Huckleberries, Preserved, 214

-

-  Jam, 218

-  Jam, Tomato, 219

-  Jellies, Apple, without Water, 218

-  Jellies, Blackberry, 218

-  Jellies, Crab Apple, 217

-  Jellies, Fruit, To Make, 216

-  Jellies, Lemon, 217

-

-  Limes, Home-made, 214

-

-  Marmalade, 220

-  Marmalade, Orange, 219

-  Marmalade, Orange, with Honey, 219

-

-  Orange, Myrtle, Preserve, 214

-

-  Peach Compote for Dessert, 213

-  Peaches, To Preserve, 210, 211

-  Pears, To Preserve, 212

-  Pineapple Preserves, 212

-  Plum Preserves, 214

-  Preserves, To Make, 209

-  Pumpkin, Candied, 220

-

-  Syrup Orange, 221

-  Syrup, Orgeat, without Orange Flowers, 221

-

-  Watermelon Preserves, 215

-

-

-                 BRANDIED FRUITS, WINES AND CORDIALS

-

-  Apricots in Brandy, 222

-  Apricots and Peach Wine, 223

-

-  Blackberry Cordial, 225, 226

-  Blackberry Wine, 225

-

-  Champagne Punch, 227

-

-  Fruit, Mixed, Wine, 225

-

-  Orange, Sour, Wine, 224

-  Orange and Lemon Wine, 224

-

-  Peaches in Brandy, 222

-  Peaches and Apricots in Brandy, 223

-

-  Raisin Wine, with Elder Flowers, 224

-  Raspberry Cordial, 226

-

-  Temperance Beverage, 227

-  Tomato Wine, 227

-

-

-         DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT

-

-  Almond Custard, 234

-  Apple Tea, or Water, 229

-  Apples, Baked, 229

-  Arrowroot Blanc-Mange, 229, 230

-  Arrowroot Gruel, 230

-

-  Barley Water, 228

-  Beef Tea, 229

-

-  Carrigeen Moss, 232

-  Chocolate Caramels, 235

-

-  Dimples, 235

-

-  Jaune Mange, 232

-  Jelly, Lemon, without Lemons, 233

-  Jelly Wine, 232

-

-  Ladies’ Fingers, German, 234

-

-  Milk Punch as a Restorative, 229

-  Milk Porridge, 230

-

-  Prunes, Stewed, 232

-

-  Rusks, for Convalescents, 235

-

-  Sangaree, Wine, 231

-  Sherbet, Orange, 233

-  Sherbet, Strawberry, 233

-  Sponge Cake Pudding, 234

-  Syllabub, 231

-  Syllabub, White Wine, 231

-

-  Tapioca Milk, 230

-  Tapioca Pudding, 231

-  Tartaric Acid Instead of Lemons, 233

-  Toast Water, 228

-

-  Water Gruel, of Corn Meal or Oat Meal, 228

-

-

-                    COFFEE, TEA, CHOCOLATE, ETC.

-

-  Chocolate, to make, 236

-  Coffee, 237

-  Coffee Cream, 237

-

-  Tea, Green and Black, 236

-

-

-                       CANDIES AND CREAM DROPS

-

-  Almonds, to Blanch, 240

-

-  Candy, Cream, 238

-  Candy, Cocoanut, 241

-  Candy, Molasses, 239

-  Candy, Pop-Corn, 238

-  Candy, Sugar, 240

-  Caramels, Boston, 243

-  Caramels, Chocolate, 242

-  Chocolate Paste for Cake, 239

-

-  Drops, Chocolate Cream, 241

-  Drops, Lemon, 240

-  Drops, Sugar, 243

-

-  Everton Toffy, 240

-

-  Kisses, Chocolate, 242

-  Kisses, Sugar, 243

-

-  Louisiana Orange-Flower Macaroons, 239

-

-  Marsh-Mallow Paste, 241

-

-  Pop-Corn Balls, 241

-

-

-                           CHEFS D’OEUVRE

-

-  Absinthe, How to Mix, 249

-  Absinthe and Anisette, 249

-  Absinthe and Sugar, 249

-

-  Biscuit Glace for Twenty, 254

-  Bouille-abaisse, 252

-  Brule, Grand, a la Boulanger, 245

-  Brule, Petit, 246

-  Browned Snipe a la Fauvet, 253

-

-  Cocktail, Champagne, 249

-  Cocktail, New Orleans style, 248

-  Cocktail, Royal (Moran’s Own), 247

-  Cocktail, Spoon, 248

-  Crayfish Bisque a la Creole, 252

-

-  Gin Fiz, No. 1, 247

-  Gin Fiz, No. 2, 247

-

-  Juleps, Mint, 249

-

-  Ponche Romaine, 247

-  Pousse Cafe, No. 1, 250

-  Pousse Cafe, No. 2, 250

-  Pousse Cafe, No. 3, 250

-  Pousse Cafe, No. 4, 250

-  Punch, Fancy, 248

-  Punch, Jamaica Rum, 247

-  Punch, Parlor (Moran’s), 247

-  Punch, Whiskey, Plain, 248

-

-  Red Snapper a la Chambord, 251

-  Rum, Hot Spiced, 250

-

-  Salade a la Russe, 253

-  Soupe a la Reine, 250

-  Squirts, 249

-  Suississe, 250

-

-  Toddy, New Orleans, 248

-  Toddy, Virginia, 248

-

-  Wines, The Service of, 244

-

-

-  HINTS ON COOKING, 255

-

-

-                       HINTS ON HOUSE CLEANING

-

-  Fading, To Prevent, 259

-  Fruit Stains, 259

-

-  Ivies for Inside Decorations, 259

-

-  Soap Boiling, etc., 257

-  Soap Hard, for Household Purposes, 258

-

-  Washing Mixture, 258

-

-

-

-

-Transcriber’s Note:

-

-Words may have multiple spelling variations or inconsistent

-hyphenation in the text. These were left unchanged. Words and

-phrases in italics are surrounded by underscores, _like this_.

-

-Printing errors, such as reversed letters, missing or excess

-spaces between words, and partially printed letters and punctuation,

-were corrected. Final stops missing at the end of sentences and

-abbreviations were added. Commas in lists were added or deleted,

-where appropriate.

-

-The following items were changed:

-

-   “17 1-2” to “17½” (Chapter on Sauces for Meats and Game)

-   “pit” to “pie” ... top of the pie ...

-   “consomé” to “consommé” ... veal consommé.

-   “salt” to “salty” ... ham is very salty,...

-   “life” to “like” ... taste like soft-shelled crabs.

-   “vingar” to “vinegar” ... spoonful of vinegar,...

-   exchanged comma and semicolon: “... pour the strawberry juice;

-     after as much has run through as will, gather up the cloth ...”

-   “Bungundy” to “Burgundy”, pg 244 & 245.

-   “seltzwater” to “seltzerwater” ... wineglassfuls of seltzerwater,...

-   “asparaagus” to “asparagus” ... with a little asparagus ...

-   “Jamacia” to “Jamaica” ... Punch, Jamaica Rum, 247

-

-

-

-*** END OF THE PROJECT GUTENBERG EBOOK 75027 ***

+
+*** START OF THE PROJECT GUTENBERG EBOOK 75027 ***
+
+
+
+                         _LA CUISINE CREOLE_
+
+                          _A COLLECTION OF
+                          CULINARY RECIPES_
+
+          _From Leading Chefs and Noted Creole Housewives,
+                      Who Have Made New Orleans
+                       Famous for Its Cuisine_
+
+                           [Illustration]
+
+                          _SECOND EDITION_
+
+                            NEW ORLEANS:
+                     F. F. HANSELL & BRO., Ltd.
+
+
+
+
+                              COPYRIGHT
+                                 1885
+
+
+
+
+                                                HAMMOND PRESS
+                                             W. B. CONKEY COMPANY
+                                                   CHICAGO
+
+
+
+
+                           _INTRODUCTION_
+
+
+“La Cuisine Creole” (Creole cookery) partakes of the nature of
+its birthplace--New Orleans--which is cosmopolitan in its nature,
+blending the characteristics of the American, French, Spanish,
+Italian, West Indian and Mexican. In this compilation will be found
+many original recipes and other valuable ones heretofore unpublished,
+notably those of Gombo file, Bouille-abaisse, Courtbouillon,
+Jambolaya, Salade a la Russe, Bisque of Cray-fish a la Creole,
+Pusse Cafe, Cafe brule, Brulot, together with many confections and
+delicacies for the sick, including a number of mixed drinks. Much
+domestic contentment depends upon the successful preparation of
+the meal; and as food rendered indigestible through ignorance in
+cooking often creates discord and unhappiness, it behooves the young
+housekeeper to learn the art of cooking.
+
+It is the author’s endeavor to present to her a number of recipes
+all thoroughly tested by experience, and embracing the entire field
+of the “Cuisine,” set forth in such clear, concise terms, as to be
+readily understood and easily made practicable, thereby unveiling the
+mysteries which surround her, upon the _entree_ into the kitchen.
+Economy and simplicity govern “La Cuisine Creole”; and its many
+savory dishes are rendered palatable more as the result of care in
+their preparation than any great skill or expensive outlay in the
+selection of materials. The Creole housewife often makes delicious
+_morceaux_ from the things usually thrown away by the extravagant
+servant. She is proud of her art, and deservedly receives the
+compliments of her friends. This volume will be found quite different
+from the average cook-book in its treatment of recipes, and is the
+only one in print containing dishes peculiar to “la Cuisine Creole.”
+
+
+
+
+                         _LA CUISINE CREOLE_
+
+
+
+
+                                SOUP
+
+
+Soup being the first course served at all ordinary dinners, we make
+it the basis for preliminary remarks. Nothing more palatable than
+good, well-made soup, and nothing less appetising than poor soup. Now
+to attain perfection in any line, care and attention are requisite,
+careful study a necessity, and application the moving force. Hence,
+cooking in all its branches should be studied as a science, and not
+be looked upon as a haphazard mode of getting through life. Cooking
+is in a great measure a chemical process, and the ingredients of
+certain dishes should be as carefully weighed and tested as though
+emanating from the laboratory. Few female cooks think of this, but
+men with their superior instinctive reasoning power are more governed
+by law and abide more closely to rule; therefore, are better cooks,
+and command higher prices for services.
+
+Now, with regard to soup making, the first care is to have the fire
+brisk, the vessel in which it is cooked thoroughly cleaned and free
+from odor. To insure this, keep one vessel sacred to soup as nearly
+as possible; and after serving wash the pot with potash water, or
+take a piece of washing soda the size of a nutmeg, dissolve in hot
+water and then cleanse the vessel. A good workman is known by his
+tools, so also a good cook will look well to the utensils before
+commencing operations. Good results follow carefulness.
+
+_Soup must have time_ to cook, and should always boil gently, that
+the meat may become tender, and give out its juices. Allow a quart
+of water and a teaspoonful of salt for each pound of meat. Soup meat
+must always be put down in cold water. Skim well before it comes
+to the boiling point, and again skim off superfluous fat before
+putting in the vegetables. The vegetables most used in soups are
+carrots, leeks, parsley, turnip, celery, tomatoes, okras, cabbage,
+cauliflower, peas and potatoes.
+
+One large leek, two carrots, one bunch of parsley, two turnips and a
+potato, will be enough for one pot of soup. One head of celery, two
+leeks, two turnips, and five or six small potatoes will be enough
+another time. Six tomatoes skinned, the juice strained from the
+seeds, a leek, a bunch of parsley, and six potatoes will answer for
+another style; a carrot, some cabbage, tomatoes, and potatoes will
+do another time. Okra alone is vegetable enough for a gombo, unless
+onion is liked with it. Green peas, lettuce, and new potatoes are
+enough for spring lamb soup. Vermicelli and macaroni are for chicken,
+lamb or veal soup, with the addition of onion if liked.
+
+It is well to prepare the vegetables when the meat is put over the
+fire to boil; allow a quart of water to a pound of meat. Trim and
+scrape carrots, then cut or grate them. Wash parsley and cut it
+small. Pare turnips and cut them in slices a quarter of an inch
+thick. Cut leeks in thick slices. Cut celery in half lengths; the
+delicate green leaves give a fine flavor to the soup.
+
+Pour boiling water on tomatoes, which will cause the skins to peel
+off easily; when cool, squeeze out the seeds, and reserve the juice
+for use in soup.
+
+Shave cabbage in thin slices. Slice okra for gombo or okra soup. Pare
+the potatoes, shell the peas, and cut off green corn from the cob,
+for all these add fine flavor to soup.
+
+To color soup brown, use browned flour or a little burnt sugar.
+Spinach leaves give a fine green color. Pound the leaves, tie them
+in a cloth, and squeeze out all the juice which add to the soup
+five minutes before serving. This is also used to give color to
+mock-turtle soup.
+
+You may color soup red by putting in the strained juice of tomatoes,
+or the whole tomato, if it is run through a sieve; grated carrot
+gives a fine amber color; okra gives a pale green.
+
+For white soups, which are made of veal, lamb, and chicken, white
+vegetables are best, such as rice, pearl barley, vermicelli, and
+macaroni; the thickening should then be made of unbrowned flour.
+
+
+                            STOCK FOR SOUP
+
+Stock in its composition is not confined to any set rules for any
+particular proportions. All cook books give particular as well as
+general directions for its manufacture; but all cooks know that
+the most economical plan is to have a general stock-pot, where,
+or into which, you can throw any pieces of beef or any piece of
+meat from which gravy can be extracted--bones, skin, brisket or
+tops of ribs, ox-cheek, ham, trimmings of turkey and other fowls,
+pieces of mutton, bacon, veal, game, etc., etc. In fact, anything
+that will become a jelly will assist in making stock. To this
+medley of ingredients add pepper, salt, spices, herbs, carrots cut
+small, onions, and curry, if wished, etc., and stew all to a rich
+consistency over a slow fire, and then remove to cool. When cool, or
+rather cold, every particle of fat must be removed and stock poured
+clear of all sediment; it is now ready for use. When very rich soup
+is desired, the jelly from a cow-heel, or lump of butter rolled in
+flour, must be added to the stock.
+
+
+                      TO CLARIFY STOCKS OR SOUPS
+
+The whites of two eggs to about four quarts of stock or soup; two
+pints and a half of cold water.
+
+Whisk the whites of two fresh eggs with half a pint of water for ten
+minutes; then pour in very gently the four quarts of boiling stock or
+soup, stirring it all the time. Place the stewpan over the fire, and
+skim the mixture till clear before allowing it to boil. When on the
+point of boiling, stir rapidly; then place it a little back from the
+fire, and let it settle till the whites of the eggs become separated.
+Strain it through a fine cloth placed over a sieve, and it will be
+clear and good.
+
+
+                          STOCK FOR GRAVIES
+
+Cut the meat from a knuckle of veal, and put it, with a pound of
+lean beef, into two quarts of water; add one table-spoonful of salt
+and a teaspoonful of pepper; cover it close, and let it stew until
+the meat is very tender; then strain it and keep it for rich soups
+or gravies, as thinning them with water spoils them. Always keep a
+pot or stewpan in which to throw all nice pieces of meat left from
+dinner, also any steak, bones, chicken wings, etc., etc. This makes
+a reserve of stock with very little fresh meat. It is useful and
+economical, and, being without vegetables, never sours. In making
+oyster soup use a pint or so of this stock to the usual quart of
+oysters and a pint of milk.
+
+
+                           PLAIN BEEF SOUP
+
+Five pounds of the leg or shin of beef; one gallon of water; a
+teaspoonful of salt; two heads of celery; five carrots; three onions;
+four turnips; two tomatoes, and a bunch of sweet herbs. Boil four
+hours and a half.
+
+Cut the meat in two or three pieces, and put them into a pot with a
+gallon of cold water, which gradually soaks out the juices of the
+meat before coming to the boil. Salt well, then skim as the soup
+heats. Boil slowly with a regular heat for about four hours; then
+add two heads of celery, five carrots cut small, two tomatoes, three
+onions sliced and fried, and the sweet herbs tied up in muslin. The
+turnips should be added half an hour before serving. If any portion
+of the meat is required for the table, take it from the soup about
+two hours before dinner. Let the remainder be left in the soup, which
+must be strained through a hair sieve before it is served.
+
+
+                           SOUP ET BOUILLI
+
+Six or eight pounds of a brisket of beef; three carrots; four
+turnips; two onions; six cloves; two heads of celery; one clove of
+garlic; a bunch of sweet herbs; a little salt; a piece of butter; a
+little flour; one French roll; a tablespoonful of French mustard.
+
+Put the beef into a pot and cover it with water, and when it boils
+take off the scum as it rises; then draw it to the side of the fire
+to stew slowly for five or six hours, with the carrots, turnips,
+celery, garlic, bunch of sweet herbs, and the onions stuck with
+cloves. When done lay the bouilli on a hot dish, and strew over it
+some carrots, turnips and the stalks of celery, previously boiled
+and cut into shapes. Add to it a sauce made of a little of the soup,
+thickened with flour fried in butter, and seasoned with pepper and
+salt. Strain the soup over a French roll placed at the bottom of the
+tureen and serve. The bouilli may have a spoonful of French mustard
+added to the soup sauce.
+
+
+                           BROTH IN HASTE
+
+Cut some rare roast meat or broiled steak very fine. To a teacupful
+of the cut meat put a pint and a half of boiling water; cover it, and
+set it on the fire for ten minutes; season to taste. Roll a cracker
+fine, and put in with the meat. This broth is both excellent and
+convenient for invalids or children.
+
+
+                 PLAIN CHICKEN-BROTH FOR AN INVALID
+
+Cut a young fowl into four parts, wash well in cold water, put the
+pieces in a stewpan with one quart of cold water and a little salt;
+let it boil gently, skim it well; add the white heart of a head of
+lettuce and a handful of chervil. Boil the broth for an hour, then
+strain it into a bowl. Two tablespoonfuls of pearl barley added to
+the broth when first put on makes it quite nourishing for an invalid.
+
+
+               CRAYFISH-BROTH FOR PURIFYING THE BLOOD
+
+Take two pounds of the lean part of very white veal, chop it very
+fine; add to it three dozen crayfish and a handful of green chervil;
+pound them together to thoroughly bruise the crayfish; then put the
+whole into a stewpan, and pour upon it three pints of cold spring
+water; add a little salt, and place the stewpan on the stove to boil.
+After half an hour, set it back on the stove, and let it simmer very
+gently for an hour, then strain. It should be taken fasting to insure
+its best effect.
+
+
+                SOUPE MAIGRE, WITHOUT MEAT, FOR LENT
+
+Melt half a pound of butter in a stewpan, put in six onions sliced;
+add two heads of celery cut small, one-half a head of white cabbage,
+and a bunch of chopped parsley; let them boil twenty minutes, then
+stir in three rolled crackers; pour in two quarts of boiling milk, or
+milk and water; let this boil up gently for half an hour, and just
+before serving stir in two well-beaten eggs.
+
+
+                 CHICKEN SOUP. YELLOW AND VERY RICH
+
+Take two pounds of veal, half as much beef or lamb, and one small
+chicken cut up; boil them in three quarts of water, skim off all the
+scum as it rises; slice a leek or two onions, grate a large carrot or
+two small ones; put all these to the soup; add two tablespoonfuls of
+salt and one of pepper. Let it boil gently for two hours, then add a
+spoonful of butter worked in flour; cover this for fifteen minutes,
+and serve in a tureen. Take the chicken into a deep dish, put over it
+butter, pepper, and sprigs of parsley; or you may chop the chicken
+up, season with pepper, salt, butter, and an egg; form into balls,
+roll them in flour, and drop them in a few minutes before serving.
+
+
+                           VEAL GRAVY SOUP
+
+Throw into a stewpan one pound veal cutlet, three slices of ham,
+two tablespoonfuls of lard, and let them fry gently; then, before
+browning, add three sliced onions, two carrots, two parsnips, a
+head of celery, and a few cloves. Let them cook slowly till lightly
+browned, then add a pint and a half of boiling broth or water; let
+this cook for an hour, and then put in a cup of mushrooms; skim and
+strain for use.
+
+
+             SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL
+
+Wash half a pound of Scotch barley in cold water; put it in a pot
+with four or five pounds of shin beef sawed into small pieces, cover
+it with cold water and set it on the fire. When it boils skim it
+well, and then add three onions. Set it near the fire to simmer
+gently for two hours. If much fat rises skim again; then add two
+heads of celery and a couple of turnips cut into thin pieces. Season
+with salt, and let it boil for an hour and a half. Take out the meat
+on a platter and cover to keep warm; then pour the soup in a tureen
+and serve.
+
+
+                      CONSOMME OF BEEF AND FOWL
+
+Take two pounds of lean beef and a fowl half roasted and cut in
+pieces, put into a saucepan, which must be filled with stock or plain
+broth; skim it well, salt it to taste, and add two carrots, two
+onions, a head of celery or a pinch of celery seed, also a little
+thyme, a whole pepper, mace, and a bay leaf. Let it simmer gently
+for three or four hours, then strain through a coarse cloth; free it
+entirely from fat, and clarify it with the white of an egg.
+
+
+                       WHITE CONSOMME OF FOWL
+
+Take one or two fowls, old or young. Let them lie half an hour
+in cold water to cleanse from the blood, then drain and put them
+in a pot; fill it with water, let it boil, then skim it. Add one
+large carrot, or two small ones, two turnips, one onion, one head
+of celery, two cloves, a piece of mace, a little salt. Let it boil
+gently for two hours if the chickens are young; if old, three hours.
+When they are tender, skim off the fat, and pass the consomme through
+a sieve. This consomme may be considered a basis for all white soups,
+as well as white sauces, and should be used instead of water for
+filling them up.
+
+
+                    PLAIN VERMICELLI SOUP, NO. 1
+
+Put a soup-bone, weighing from two to three pounds, or a brisket
+of beef, into four quarts of water; add two onions, two carrots,
+and two turnips; salt to taste, and place over the fire to boil for
+three hours; then remove and strain; put back on the stove, and add a
+quarter of a pound of vermicelli, and let it boil till tender; serve
+with tomatoes.
+
+
+                       VERMICELLI SOUP, NO. 2
+
+Cut about four pounds of knuckle of veal, one pound and a half of the
+scrag of mutton, and a few slices of ham into small pieces; put them
+into a saucepan with one onion stuck with cloves, and four ounces
+of butter; then add the carrots, mace, bunch of sweet herbs, one
+anchovy, and the celery. Mix all together, cover it close, and set it
+over the fire till all the gravy has been extracted from the meat;
+pour the liquor into a bowl, let the meat brown in the pan, and add
+to it four quarts of water; boil it slowly till it is reduced to
+three pints, strain it, and stir in the gravy drawn from the meat.
+Set it over the fire, add the vermicelli, one head of celery cut
+fine, a little cayenne, and salt; boil it up for ten minutes. Lay
+a French roll in the tureen, pour the soup over it, and strew some
+vermicelli on the top.
+
+
+                             BAKED SOUP
+
+Cut the beef or mutton and the vegetables in pieces, season them with
+salt and pepper, and put them into a jar with a pint of peas and the
+Patna rice. Pour in four quarts of water, cover the jar very closely,
+and set it in the oven to bake. When done, strain it through a sieve,
+and serve it very hot.
+
+
+                     VERMICELLI OR MACARONI SOUP
+
+Swell a quarter of a pound of vermicelli or macaroni (whichever is
+preferred) in a quart of warm water for one hour; then add it to
+some good stock or plain veal, chicken or beef soup; add a spoonful
+of butter and half a pint of stewed tomatoes just before the soup is
+served. This is a very fine soup, and is especially nourishing for
+delicate stomachs.
+
+
+               GREEN PEA SOUP, WITHOUT MEAT, FOR LENT
+
+Put two pints of green peas in two quarts of water, boil until the
+peas are very soft; then add three or four onions, two heads of
+celery, a carrot, and a turnip, all cut small; season with salt to
+taste, add a little butter, and boil for two hours. If it becomes
+too thick, add one pint of boiling water. The peas may be boiled the
+day before, and kept over for convenience, if desired. This recipe
+is intended for green peas but it may be made with dried peas also,
+and the longer they boil, the better the soup will be. Do not add the
+vegetables until the day it is wanted.
+
+
+               TOMATO SOUP WITH VEGETABLES. VERY FINE
+
+Cut small, three carrots, three heads of celery, four onions and two
+turnips; put them into a saucepan with a tablespoonful of butter, a
+slice of ham and a half cup of water; let them simmer gently for an
+hour; then if a very rich soup is desired add to the vegetables two
+or three quarts of good soup stock, made by boiling a beef bone in
+three quarts of water until the meat is tender. Let all boil together
+for half an hour, and then add ten or twelve ripe tomatoes and a
+half-dozen whole peppers. It should cook for another hour or so. It
+must then be strained through a sieve or coarse cloth. Serve with
+toasted or fried bread cut in bits in the tureen. This is an elegant
+family soup, particularly nice in summer when the vegetables are
+fresh.
+
+
+                          CHEAP WHITE SOUP
+
+Chop up any remains you may have of cold veal, chicken, game or
+rabbit roasted dry. Grate them, beat them in a mortar, and rub them
+through a sieve. Then add to the panada a quart of stock, put it into
+a saucepan and cook. Pay great attention to skimming as it boils.
+
+
+              QUEEN VICTORIA’S FAVORITE GREEN PEA SOUP
+
+Take two quarts of green peas, a double-handful of parsley, four
+stalks of green mint, and a good handful of green onions. Have
+ready two quarts of veal or beef stock, place it on the fire, throw
+in the above peas, mint and onions. Let them all boil; when they
+are thoroughly done take them out, drain them and pound them well
+together. Put them in the stewpan again with the liquor; warm it and
+run it through a sieve. Add at the last moment a half pound of butter
+and a spoonful of sugar. Serve with fried bread.
+
+
+         ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS
+
+Take a quart of shelled English peas for a large family, but if for
+a small family a pint will do. Put on the fire a veal bone or half
+a chicken; if a pint only of peas is used add any broiled steak,
+bones, nice scraps, or a small beef marrow bone; set it on the fire
+with a gallon of water and let it boil two hours. Then tie up in a
+muslin bag, one coffeecupful of the green peas; let the others stand
+in a cool place until wanted. Put this bag of peas into the pot
+with the beef and chicken stock, and let them boil until the peas
+are perfectly done. Skim out the peas, meat and bones, and add the
+rest of the peas, and let them boil gently. While these are cooking
+pour the peas in the bag into a pan and mash them smoothly; then add
+to them a batter made with two eggs, a spoonful of milk and flour.
+Add to the boiling peas a spoonful of butter and a little eschalot,
+if the flavor of onion is liked; then drop the batter in gently, a
+little at a time, in small round dumplings, and when they boil up
+your soup is ready to serve. This is an excellent spring soup, and is
+improved by adding lettuce heads, but they must be taken out before
+the dumplings are put in, as they give a dark color if left in too
+long.
+
+
+                           CLEAR PEA SOUP
+
+Take two quarts of good beef or veal soup stock--which is better for
+being boiled the day before; into this put a quart of young green
+peas, heads of lettuce, and a sprig of mint; add salt and pepper to
+taste.
+
+
+                        DRIED SPLIT-PEA SOUP
+
+Take a good beef marrow-bone of one or two pounds weight, or the
+remains of roast beef-bones and gravy; add a slice of ham. Put these
+in a pot with a gallon of cold water; throw in the pot two cups of
+split peas or small white beans, two carrots, two turnips, two large
+onions or three small ones, a stalk of celery cut in pieces, a bunch
+of thyme, and a teaspoonful of mixed black and red pepper. When the
+vegetables are quite soft, which will be in about two hours, take the
+soup from the fire, strain it through a sieve or coarse cloth; add
+salt, and put on the fire again and boil for a few moments; then pour
+it over toasted bread.
+
+
+                   GREEN CORN SOUP. VERY DELICATE
+
+Cut corn from the cob until you have at least a pint; cover it with
+a quart of sweet milk. Let it boil half an hour, add a teaspoonful
+of salt, skim it carefully, then throw into it a piece of butter the
+size of a hen’s-egg and pepper to suit your taste. Serve with rolls
+or toasted bread.
+
+
+                        OYSTER SOUP. DELICATE
+
+Take the oysters from their liquor. To every quart of the liquor
+add a pint of water or milk (milk is preferable); season with salt,
+pepper, butter, and toasted bread-crumbs that have been toasted and
+pounded. When this has boiled, put in a quart of oysters to two
+quarts of liquor. Let all boil a few minutes, and serve.
+
+
+               ANOTHER OYSTER SOUP. VERY STRENGTHENING
+
+Take a knuckle of veal or a piece of lamb; allow a quart of water and
+a teaspoonful of salt to each pound; set it over the fire, let it
+come to a boil, skim it well and then set it back on the stove. Let
+it simmer for two hours. This will form a fine, strong, nourishing
+stock for the soup. Take out the meat, and skim the stock clear;
+put in half a pound of rolled crackers and a quart of nice oysters.
+Let it boil up, and finish by putting in a large tablespoonful of
+butter, and pepper and salt to taste. Macaroni or vermicelli can be
+substituted for the crackers, if preferred.
+
+
+               TURTLE SOUP FOR A LARGE COMPANY, NO. 1
+
+Cut the head off the turtle the day before you dress it, and drain
+the blood thoroughly from the body. Then cut it up in the following
+manner: Divide the back, belly, head and fins from the intestines
+and lean parts. Be careful not to cut the gall bag. Scald in boiling
+water to remove the skin and shell. Cut up in neat pieces and throw
+into cold water. Boil the back and belly in a little water long
+enough to extract the bones easily. If for a large company a leg of
+veal will also be required, and a slice of ham, which must be stewed
+with the lean parts till well browned; then add boiling water, and
+the liquor and bones of the boiled turtle. Season with sliced lemon,
+whole pepper, a bunch of parsley, two leeks sliced, and salt to
+taste. Let this all boil slowly for four hours then strain. Add the
+pieces of back, belly, head and fins (take the bones from the fins),
+pour in half a pint of Madeira wine and a quarter of a pound of good
+sweet butter, with a tablespoonful of flour worked in it; also, a
+lemon sliced thin. Let it boil gently for two hours, then serve.
+
+In cutting up the turtle great care should be taken of the fat,
+which should be separated, cut up neatly, and stewed till tender in
+a little of the liquor, and put into the tureen when ready to serve.
+Garnish with the eggs, if any; if not, use hard-boiled eggs of fowls.
+
+
+                          TURTLE SOUP NO. 2
+
+Put on, at an early hour in the morning, eight pounds of beef or
+veal, one pound of ham or bacon, eight onions, with pepper, salt,
+and sweet herbs to taste. Make a rich soup of this, and add to it
+the liquor of a boiled turtle; season very high with wine, spice,
+cayenne, and catsup. Put in the flesh of the turtle, prepared as in
+recipe No. 1--do not use the eyes or tongue. Let this boil up till
+tender, and serve with force-meat balls in tureen. Curry powder will
+give a higher flavor to soups than spice.
+
+
+                       PLAIN MOCK-TURTLE SOUP
+
+Boil a calf’s-head until very tender; take out the head, strain the
+liquor, and skim off the fat when cold, and keep till following day.
+Cut up the meat of the head and brain, and add to the liquor; place
+over the fire, after seasoning to taste with pepper, salt, mace,
+cloves, sweet herbs, and onions. Let it stew an hour, then add a
+tumbler of white wine, and it is ready for the force-meat balls. For
+the balls, chop a pound of lean veal with half a pound of salt pork;
+add the brains of the calf’s-head, seasoned with pepper, salt, mace,
+cloves, sweet herbs, or curry powder. Make into balls the size of the
+yolk of an egg; boil part in the soup, fry the rest for a separate
+dish.
+
+
+                       MOCK-TURTLE SOUP NO. 2
+
+Put into a pot a knuckle of veal, two calf’s feet, two onions, a
+few cloves, pepper, allspice, mace and sweet herbs; cover them with
+water; tie a thick paper over the pot, or cover it close. Let it stew
+four hours. Remove from the fire and let it cool. When cold take off
+the fat very nicely, cut the meat and feet into bits an inch square,
+remove the bones and coarse parts; then place over the fire again to
+warm. Add a large spoonful of walnut catsup, one of mushroom catsup,
+a little mushroom powder, or a few mushrooms, and the jelly of the
+meat. When hot, serve with hard eggs, forcemeat balls, and the juice
+of one lemon.
+
+
+                 MOCK-TURTLE SOUP. EXCELLENT, NO. 3
+
+Clean a calf’s _head_ nicely, split it and take out the brains; put
+the head into considerably more water than will cover it. Let it boil
+gently, and skim it carefully; when very tender take it out and cut
+in small pieces. Put into the boiling soup three pounds of beef and a
+knuckle of veal with all the bones broken fine. Add to this four or
+five onions, a carrot and turnip sliced, and a bunch of sweet herbs.
+Let it boil gently for three hours. Parboil the tongue and brains of
+the calf’s head, and add them when the soup is nearly done. Let it
+cool and take off the fat.
+
+_To finish it for the table_, melt a quarter of a pound of nice fresh
+butter, add a handful of flour and stir over the fire till the butter
+and flour are brown; add to this a little of the soup, a few sprigs
+of parsley and sweet basil; boil it for fifteen minutes and add it to
+the soup, together with two tablespoonfuls of catsup, the juice of a
+lemon, and salt to taste. It is usual to add a pint of sherry. When
+dished in the tureen, put in two dozen egg balls.
+
+
+                   EGG BALLS FOR MOCK-TURTLE SOUP
+
+Make a paste of the yolks of four hard-boiled eggs and the white of
+two raw ones; season with salt and cayenne pepper. Take bits of the
+paste the size of small marbles, run them in flour and roll into
+balls; fry carefully in butter and drop into the soup.
+
+
+                            OX-TAIL SOUP
+
+Cut each joint of two ox-tails with a meat-saw, steep them in water
+for two hours; then place them in a stew-pan with three carrots,
+three turnips, three onions, two heads of celery, four cloves, and a
+blade of mace.
+
+Fill up the stew-pan from the boiling stock-pot; boil this over a
+slow fire until done and the joints quite tender. Take them out, cool
+them, and clarify the broth. Strain this into a soup-pot, put with it
+the pieces of ox-tail, some olive shaped pieces of carrot and turnip
+which have been boiled in a little of the broth; add to this when
+it has boiled half an hour a small lump of sugar and a little red
+pepper. This soup is excellent, and may be served with any kind of
+vegetables strained in it, such as puree of peas, carrots, turnips,
+or celery.
+
+
+                             RABBIT SOUP
+
+Cut one or two rabbits into joints; lay them for an hour in cold
+water; dry and fry them in butter until they are half done; place
+the meat in a saucepan with four or five onions and a head of celery
+cut small; add to these three parts of cold water and a cup of peas,
+either green or dry; season with pepper and salt, then strain and
+serve it. Some like it unstrained.
+
+
+                  REMARKS ON GOMBO OF OKRA OR FILEE
+
+This is a most excellent form of soup, and is an economical way of
+using up the remains of any cold roasted chicken, turkey, game,
+or other meats. Cut up and season the chicken, meat, or other
+material to make the soup; fry to a light brown in a pot, and
+add boiling water in proportion to your meat. Two pounds of meat
+or chicken (bones and all), with a half pound of ham, or less of
+breakfast-bacon, will flavor a gallon of soup, which, when boiled
+down, will make gombo for six people. When the boiling water is
+added to the meat, let it simmer for at least two hours. Take the
+large bones from the pot, and add okra or a preparation of dried and
+pounded sassafras leaves, called filee. This makes the difference
+in gombo. For gombo for six people use one quart of sliced okra; if
+filee be used, put in a coffeecupful. Either gives the smoothness so
+desirable in this soup. Oysters, crabs, and shrimp may be added when
+in season, as all improve the gombo. Never strain gombo. Add green
+corn, tomatoes, etc., etc., if desired. Serve gombo with plain-boiled
+rice.
+
+
+                     GOMBO WITH CRABS, OR SHRIMP
+
+To a pound of beef add half a pound knuckle of ham; chop up both in
+inch pieces and fry them brown in two tablespoonfuls of boiling lard;
+add to them four large crabs cut up, or a pound of peeled shrimps, or
+both if desired; cut into this four dozen small okra pods, one large
+onion, a little red pepper, and salt to taste. Let all simmer on a
+slow fire for about twenty minutes; then fill up with warm water,
+enough to cover the contents two inches deep. Let this boil for two
+hours. If it becomes too thick, add as much water as required. If
+preferred a chicken can be used instead of the beef.
+
+
+                          SIMPLE OKRA GOMBO
+
+Chop a pound of beef and half a pound of veal brisket into squares
+an inch thick; slice three dozen okra pods, one onion, a pod of red
+pepper, and fry all together. When brown pour in half a gallon of
+water; add more as it boils away. Serve with rice as usual.
+
+
+                   OYSTER GOMBO WITH FILEE, NO. 1
+
+Take a grown chicken, fifty oysters, and a half-pound of ham to
+flavor the gombo. Cut up two onions fine, fry them in lard and
+thicken the gravy with flour; a teaspoonful will be enough. Cut up
+the chicken and ham, and put them to fry with the onions. Let all
+cook gently till brown, then put in a pint of boiling water and boil
+the chicken until it is almost in pieces. Half-an-hour before dinner
+pour in the oysters and their liquor. When ready for the table take
+a large spoonful of fresh powdered sassafras leaves or filee, wet it
+with a little of the soup, and stir it into the soup. If not thick
+or ropy enough, stir in another spoonful. Do not let the soup boil
+after the filee is put in, but remove it from the fire, or serve it
+immediately.
+
+
+                   GOMBO FILEE WITH OYSTERS, NO. 2
+
+Fry a tablespoonful of flour in a tablespoonful of lard. Let it brown
+slowly so as not to scorch. Boil the liquor of two quarts of oysters,
+and when it is boiling throw in a cupful of cut leeks or onions, a
+large slice of ham, some parsley, and stir in the browned flour. Let
+this cook fifteen minutes; then pour in two quarts of oysters. Let
+them boil a few minutes, season with salt and pepper; take out the
+parsley and sift in half a cup of dried and pounded fresh filee; if
+not fresh more will be required.
+
+
+                     CHICKEN GOMBO WITH OYSTERS
+
+Take a young chicken, or the half of a grown one; cut it up, roll
+it in salt, pepper and flour, and fry it a nice brown, using lard
+or drippings, as if for fricassee. Cut up a quart of fresh green
+okras, and take out the chicken and fry the okra in the same lard.
+When well browned return the chicken to the pot and boil. Add to it a
+large slice of ham; a quarter of a pound will be about right for this
+gombo. Pour onto the chicken, ham and okra, half a gallon of boiling
+water, and let it boil down to three pints. Ten minutes before
+serving pour into the boiling soup two dozen fine oysters with half
+a pint of their liquor. Let it come to a good boil, and serve it with
+well-boiled rice.
+
+
+                         MAIGRE OYSTER GOMBO
+
+Take 100 oysters with their juice, and one large onion; slice
+the onion into hot lard and fry it brown, adding when brown a
+tablespoonful of flour and red pepper. When thick enough pour in the
+oysters. Boil together twenty minutes. Stir in a large spoonful of
+butter and one or two tablespoonfuls of filee, then take the soup
+from the fire and serve with rice.
+
+
+                    MAIGRE SHRIMP GOMBO FOR LENT
+
+Boil a pint of shrimps in a quart of water; give them only one boil
+up; then set them to drain and cool, reserving the water they were
+boiled in. Chop up three dozen okra pods, two onions, a pod of
+pepper, and a little parsley, and fry them brown in a little lard
+or butter; add to the okra the shrimps and the strained water in
+which they were boiled. Let all boil for an hour, and season with
+salt and pepper to taste. When shrimp and crabs can not be procured,
+half a pound of dry codfish, soaked an hour or two, and chopped
+fine, will do very well. All gombo should be thickened with a little
+flour--browned if preferred--and stirred in just before adding the
+water; then boil an hour.
+
+
+                        CRAB GOMBO, WITH OKRA
+
+Take six large crabs, throw them in cold water for a few moments.
+When cool cut off the limbs--while they are living if possible, as
+this renders them more delicate; clean them, and put them to fry,
+shells and all, in a pot containing a cup of lard, a cup of cut
+onions, a small bunch of parsley, and two tablespoonfuls of browned
+flour. Let them cook about fifteen minutes, and then pour on them
+two pints of boiling water and a quart of sliced okra; let it all
+stew gently for half an hour, and add a slice of lean ham and a quart
+of good veal or beef stock (made by boiling two pounds of veal or
+beef in two quarts of water until reduced to a quart); season with a
+teaspoonful of salt, and same of black and red pepper, and let all
+boil for half an hour. This soup can be made in the oyster season by
+putting in a quart of oysters and two quarts of their liquor instead
+of the boiled beef stock.
+
+
+                   CRAYFISH BISQUE. A CREOLE DISH
+
+Parboil the fish, pick out the meat, and mince or pound it in a
+mortar until very fine; it will require about fifty crayfish. Add
+to the fish one-third the quantity of bread soaked in milk, and a
+quarter of a pound of butter, also salt to taste, a bunch of thyme,
+two leaves of sage, a small piece of garlic and a chopped onion. Mix
+all well and cook ten minutes, stirring all the time to keep it from
+growing hard. Clean the heads of the fish, throw them in strong salt
+and water for a few minutes and then drain them. Fill each one with
+the above stuffing, flour them, and fry a light brown. Set a clean
+stewpan over a slow fire, put into it three spoonfuls of lard or
+butter, a slice of ham or bacon, two onions chopped fine; dredge over
+it enough flour to absorb the grease, then add a pint and a half of
+boiling water, or better still, plain beef stock. Season this with a
+bunch of thyme, a bay leaf, and salt and pepper to taste. Let it cook
+slowly for half an hour, then put the heads of the crayfish in and
+let them boil fifteen minutes. Serve rice with it.
+
+
+
+
+                                FISH
+
+
+                          FRICASSEE OF FISH
+
+All large fish make nice fricassee. Cut the fish into slices and lay
+it in a gravy made of fried onions, parsley, tomatoes and a little
+garlic; fry in butter and serve. Add catsup if liked.
+
+
+                             TO FRY FISH
+
+The fat from bacon, or salt pork, is much nicer to fry fish in, than
+lard. After the fish is cleaned, wash it and wipe it dry, and let
+it lie on a cloth till all the moisture is absorbed; then roll it
+in flour. No salt is required if fried in bacon or pork fat. There
+must be fat enough to float the fish or they will not fry nicely, but
+instead soak fat and be soft to the touch.
+
+
+                       TO STUFF AND BAKE FISH
+
+Choose any of the many dressings in this book. Take either plain
+bread stuffing, veal stuffing, or force-meat; fill the fish and sew
+it up; put a teacup of water in the baking pan, with a spoonful of
+butter and bake, according to the size of the fish, from thirty
+minutes to an hour. Season with pepper and salt and bake brown.
+
+
+                     CROAKERS AND MULLETS FRIED
+
+Have them perfectly cleaned; trim the fins, wipe the fish with a
+clean cloth, salt and pepper each one, and roll it in flour or fine
+corn meal, and then drop it into a pot of boiling lard and bacon
+grease mixed. When brown, pile up on a hot dish and serve, with any
+desired sauce or catsup.
+
+
+                    FILLETS OR SLICED FISH, FRIED
+
+When the fish is too large to fry whole, cut into slices and place
+them in a crock; season with pepper, salt, oil, lemon juice, and
+chopped parsley. Turn the fish in this mixture so that all parts may
+become well saturated with the seasoning. When wanted, drain, wipe
+dry and dip each piece separately in flour; drop into boiling lard;
+take it up as it browns, and ornament the dish with a border of fried
+parsley. Send to table with sauce to suit the taste.
+
+
+                       TROUT STUFFED AND BAKED
+
+Stuff one or more fish, with any stuffing desired; score them well
+and put in a buttered pan to bake; season with pepper, salt and
+chopped parsley, moisten them with a little essence of mushrooms or
+catsup and butter. Baste every five minutes until they are done;
+remove the fish to a hot dish. Throw a little wine or vinegar
+into the pan, and stir it to detach the crust from the pan; boil
+this sauce down, add a little more butter and pour over the fish.
+Mushrooms are an improvement to the sauce; but if not convenient,
+tomato sauce will answer.
+
+
+                        TROUT A LA VENITIENNE
+
+After well cleaning your trout, make slashes in the back, and insert
+butter rolled in parsley, lemon, thyme, basil, chives all minced very
+fine; pour some salad oil over it, and let it lie for half an hour;
+cover it with bread crumbs and chopped sweet herbs, boil it over a
+clear fire which is not too quick, and serve it with sauce No. 13.
+
+
+                      BROILED SPANISH MACKEREL
+
+Split the mackerel down the back; season with pepper and salt, rub
+it over with oil, place it on a gridiron over a moderate fire and,
+when browned on one side, turn. If it is a very large fish, divide it
+and broil one half at a time. When done, place it on a dish, and put
+butter, parsley and lemon juice over it. Serve with sauce No. 13.
+
+
+                          BROILED FLOUNDER
+
+This is cooked just as the Spanish mackerel in the preceding recipe;
+and may be sent to table with the same sauce, or sauce a l’aurore No.
+14.
+
+
+                     FLOUNDERS AND MULLETS FRIED
+
+These fish are very fine when fresh from the waters of Lake
+Pontchartrain. Flounder is better broiled, but still is very nice
+fried. Clean and dry the fish. Do not cut them in pieces, but score
+them across if very large. Have lard or bacon fat very hot; roll the
+fish in flour and drop into the boiling fat. Let them cook until
+brown, and serve with sauce No. 15.
+
+
+                PLAIN BOILED RED FISH OR RED SNAPPER
+
+Wash the fish; when cleaned, wipe it dry and rub it over with lemon
+juice and salt. Put it in a fish kettle or other vessel to boil,
+cover it with soft water and throw in a handful of salt. As soon as
+it begins to boil, skim it and let it simmer; hard boiling breaks the
+flesh before it is cooked thoroughly. When done, lift it out of the
+water with a drainer, slip it carefully on a dish and send to table
+with sauces No. 13 and No. 3.
+
+
+                      RED-FISH A LA PROVENCALE
+
+Have properly cleaned a medium sized fish; score it deep then put in
+a large dish and cover with a pickle or marinade made of two sliced
+carrots, two onions, some parsley and bay-leaves, three cloves of
+garlic, pepper and salt, the juice of two lemons, and a gill of salad
+oil. When thoroughly flavored, remove the fish from the marinade
+and bake three-quarters of an hour, basting frequently with wine
+and butter. When done, put it on a platter and keep hot. Add half a
+bottle of wine and some cayenne pepper to the marinade; stew well and
+strain over the fish. Garnish with cut lemon, sprigs of parsley and
+capers.
+
+
+                      BAKED AND STEWED CODFISH
+
+Scald for ten minutes some soaked codfish, it should soak all night;
+then scrape it white, pick it in flakes, and put it in a stewpan with
+a tablespoonful of nice butter worked into as much flour, and milk
+enough to moisten it. Let it stew gently ten minutes; add pepper to
+taste, and serve hot. Slice hard-boiled eggs over it, and sprigs of
+parsley around the dish.
+
+If the fish is to be baked you must put it on to scald, as above,
+after soaking all night; you must then put on double as much Irish
+potatoes as the quantity of codfish. Boil them, mash them, and then
+pick up the codfish fine, seasoning it with butter and pepper;
+moisten it with two beaten eggs, a little chopped onion, and milk if
+necessary. Make it all into a large soft pat, or cake, smooth it with
+a knife blade and put it in the stove to be browned lightly.
+
+
+                            CODFISH CAKES
+
+Soak the codfish all night, then scald for ten minutes; put to it an
+equal quantity of potatoes boiled and mashed; moisten it with beaten
+eggs, a bit of butter and a little pepper; form it into round cakes,
+about half an inch thick, roll them each one in flour, and fry in hot
+lard until they are a delicate brown. The lard must be boiling, and
+the cakes fried gently.
+
+
+                         COD AU BEURRE ROUX
+
+Cod; a little browned butter; a little flour; sugar; one onion;
+tablespoonful of vinegar.
+
+For cod au beurre roux, boil a piece of cod and separate it into
+flakes; brown some butter, dredge in a little flour, and a little
+sugar in powder, and in this fry some slices of onion a fine brown;
+throw in the vinegar, boil it up, pour over the fish, and serve it
+with crisp parsley.
+
+
+                     OYSTER STUFFING FOR TURKEY
+
+Take three or four dozen nice plump oysters, wash and beard them,
+add to them a tumblerful of bread crumbs; chop up a tumblerful of
+nice beef suet; mix together, and moisten with three eggs; season
+with salt, pepper, a little butter, a teaspoonful of mace, and some
+cayenne pepper. Roll force-meat into cakes, and fry them. They are
+pretty laid around a turkey or chicken.
+
+
+                    OYSTERS STEWED WITH CHAMPAGNE
+
+Put into a silver chafing dish a quarter of a pound of butter; lay
+in a quart of oysters; strew over them grated bread which has been
+toasted, beaten and sifted, some cut parsley and a little pepper and
+salt; cover the top with bits of butter cut thin; pour on a pint of
+champagne, cover and cook. This may be done in a pan or oven.
+
+
+                      OYSTERS STEWED WITH MILK
+
+Take a pint of fine oysters, one-half pint of their own liquor and
+a half a pint of milk; boil the liquor, take off the scum; put in a
+quarter of a pound of butter, pepper and salt to taste, and serve
+crackers and dressed celery with them.
+
+
+                       STEWED OYSTERS ON TOAST
+
+Take the oysters from their liquor, let it settle; then strain and
+add some whole pepper, two blades of mace, and three cloves, and put
+over a moderate fire in a block-tin covered sauce-pan; mix a little
+flour with a piece of butter, as large as a hen’s egg for two dozen
+oysters, and stir in the boiling liquor; remove any scum which may
+rise, then put in the oysters and let them cook for five minutes.
+Line a hot oyster dish with toasted, well-buttered bread, and pour
+over it the boiling oysters. Only rich juicy oysters will stew to
+advantage. Milk is always an improvement, but in this recipe it can
+be dispensed with; if, however, it is convenient pour in a half a
+pint just as the oysters are put in to boil, as earlier it might
+curdle.
+
+
+                            OYSTER TOAST
+
+A nice little dish for a luncheon or a late supper. Scald a quart of
+oysters in their own liquor, take them out and pound or chop them
+to a paste; add a little cream or fresh butter, and some pepper and
+salt. Get ready some thin slices of toast moistened with boiling
+water, and spread with fresh butter; then, spread over the butter the
+oyster paste. Put a thin slice of fresh cut lemon on each piece, and
+lay parsley on the platter. Serve this very hot or it will not be
+good.
+
+
+                      SCALLOPED OYSTERS.--NO. 1
+
+Lay the oysters in a shallow pan or dish with a little of their own
+liquor, some pepper, salt, chopped parsley, butter, and grated bread
+crumbs. Have a layer of bread crumbs on the top of the pan, and set
+it in the oven to bake a light brown. They should be served hot with
+tomato or walnut catsup poured over them.
+
+
+                      SCALLOPED OYSTERS.--NO. 2
+
+Procure any quantity of oysters desired, and place in a baking dish;
+put alternate layers of oysters and pounded crackers; season each
+layer with salt, pepper and butter. When filled, pour on enough milk
+to soak the crackers, and bake forty minutes. Serve hot.
+
+
+                            OYSTERS FRIED
+
+Take large oysters from their own liquor; dry and lay them in a towel
+till you heat, very hot, a cup of lard in a thick-bottomed pan. Dip
+each oyster in wheat flour, or rolled cracker, until it will hold
+no more; then lay it in the pan. The fire must be moderate, or the
+oysters will scorch before cooking through. They will brown on one
+side in five minutes, then turn them. Oysters may be dipped in beaten
+egg and rolled cracker, and then fried.
+
+
+                  OYSTER PICKLE. VERY EASY AND NICE
+
+Wash four dozen oysters; let them be fine and large, with plenty of
+their own liquor. Pick them carefully, strain their liquor and to it
+add a dessertspoonful of pepper, two blades of mace, a tablespoonful
+of salt, and a cup of strong wine vinegar. Simmer the oysters in this
+five minutes, then put them in small jars. Boil the pickle again,
+and when cold add a cup of fresh vinegar; and fill up the jars, cork
+them, and set away for use.
+
+
+                   VEAL SWEETBREAD AND OYSTER PIE
+
+The sweetbread of veal is the most delicate part of the animal. Boil
+it tender, season with pepper, salt and butter; put in two dozen
+oysters; thicken their juice with a cup of cream, a tablespoonful
+of butter, the yolks of two hard-boiled eggs, and a tablespoonful
+of flour. Pour all in a deep pan, and cover with paste and bake.
+If there is too much liquid, keep it to serve with the pie, if
+necessary, when baked. After baking, the pie is sometimes too dry.
+
+
+                      BEEFSTEAK AND OYSTER PIE
+
+Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so
+as to brown without cooking through; then place in a deep dish. Get
+four dozen oysters, beard them, and lay them in the pan over the
+beef; season with salt and pepper. Take the gravy in which the steaks
+were fried, pour out some of the grease; dredge in a tablespoonful
+of flour, let it brown and add to it a pint of good beef broth,
+then put in a wine-glassful of mushroom catsup, some of Harvey’s or
+Worcestershire sauce; heat it, and let it boil up a few times, then
+pour it over the oysters and steak. When the gravy has become cool,
+cover the pie with a good puff paste, and bake it for an hour and a
+half.
+
+
+                         FRICASSEE OF CRABS
+
+Take six nice fat crabs, wash them, and while _alive_ chop off the
+claws; then clean the rest of the crabs carefully and lay them in a
+dish. Chop up two onions fine, fry them in a tablespoonful of butter
+and lard mixed; when brown and soft stir in a large spoonful of
+flour, which must also brown nicely; throw in some chopped parsley
+and a little green onion, and when they are cooked pour on a quart
+of boiling water--this is the gravy. Now put in the crabs without
+parboiling. Let them simmer in the gravy for half an hour, and serve
+with boiled rice. Parboiling crabs destroys their flavor; they should
+be alive to the last moment.
+
+
+                      SOFT-SHELLED CRABS, FRIED
+
+Clean the crabs properly, dip them into rolled cracker, and fry them
+in hot lard salted. They must be dried carefully before frying, or
+they will not brown well. Serve with any favorite sauce.
+
+
+                          TO DRESS A TURTLE
+
+Cut off the head and let it bleed well. Separate the bottom shell
+from the top with care, for fear of breaking the gall bag. Throw
+the liver and eggs, if any, into a bowl of water. Slice off all the
+meat from the under-shell and put in water also; break the shell in
+pieces, wash carefully and place it in a pot; cover it with water,
+and add one pound of middling or flitch of bacon with four chopped
+onions. Set this on the fire to boil. (If preferred, open and clean
+the chitterlings or intestines also--some use them.) Let this boil
+gently for four hours; keep the liver to fry. While the under-shell
+is boiling, wash the top-shell neatly, cut all the meat out, cover it
+up and set it by. Parboil the fins, clean them perfectly; take off
+the black skin and throw them into water. Now cut the flesh removed
+from both shells into small pieces; cut the fins up; sprinkle with
+salt, cover and set them by. When the pot containing the shells,
+etc., has boiled four hours, take out the bacon, scrape the shell,
+clean and strain the liquor, pour back in the pot about one quart,
+and put the rest by for the soup (Turtle Soup No. 2). Pick out the
+nice pieces strained out, and put with the fins in the gravy. Add
+to the meat one bottle of wine, one gill mushroom catsup, one gill
+of lemon pickle, cloves, nutmeg, salt, pepper, and one pound fresh
+butter rolled in flour. Stew together; take out the herbs, thicken
+with flour and put in the shell to bake with a puff paste around it.
+Trim with eggs.
+
+
+                “GRENOUILLES FRITES,” OR FRIED FROGS
+
+Use only the hind-quarters of the frogs. After washing them in warm
+water, soak well; then put them into cold vinegar with a little
+salt, and let them remain one or two hours, after which throw them
+into scalding water, and remove the skin without tearing the flesh.
+Wipe them dry, dust flour on them and fry in butter or sweet oil,
+with plenty of chopped parsley. When brown, dust pepper and a little
+salt over them, and garnish with crisped parsley. Stewed frogs are
+seasoned with butter, wine, beaten eggs and parsley chopped fine.
+
+
+                              TERRAPIN
+
+Like crabs and lobsters, terrapins are thrown alive into boiling
+water and let boil till the outer shell and toe-nails can be removed.
+Then wash and boil them in salted water till the fleshy part of the
+leg is tender. Put them in a bowl or deep dish, take off the second
+shell, remove the sand bag and gall bladder, and cut off the spongy
+part. Cut up the meat, season it with salt, pepper, cayenne and mace,
+thicken with butter and flour, and cook. Just before serving put
+in a gill of sherry wine for every terrapin, and pour all over hot
+buttered toast.
+
+
+
+
+                  COLD MEATS AND HOW TO SERVE THEM
+
+
+                      TO SERVE PICKLED OYSTERS
+
+Take them from the pickle jar, put them into a glass dish, and
+ornament it with the tender, delicate leaves of celery and parsley.
+Serve with bread and butter sandwiches.
+
+
+                    TO SERVE MEAT OR CHICKEN PIE
+
+Lay a fringed napkin in a waiter or plate larger than the dish in
+which the pie is baked; set the pie on it; turn up the edges of the
+napkin against it, and put sprigs of parsley or delicate green leaves
+of celery on the edge of the plate to keep the napkin in place.
+
+
+                    A NICE WAY TO SERVE COLD MEAT
+
+Cut cold roast beef in slices, put gravy enough to cover them, add
+two tablespoonfuls of wine or catsup. If there is not enough gravy,
+make more by putting hot water and a good bit of butter, with a
+spoonful of browned flour. Let it stew gently. If liked, a sliced
+leek with a bunch of parsley may be added. Serve mashed potatoes with
+it. This is equal to beef a la mode.
+
+
+                    GLAZING FOR TONGUE, HAMS, ETC.
+
+Boil a shin of beef and a knuckle of veal for twelve hours in three
+or four quarts of water. Put in spices, herbs, and vegetables, the
+same as for soup; keep it boiling till it is reduced to a quart,
+then strain through a sieve and put away for use. This makes fine
+gravies, and is extremely useful to finish off baked hams, tongues,
+and cold roasts.
+
+
+                   BRAISED TONGUE WITH ASPIC JELLY
+
+Boil the tongue until tender, then place it in a stewpan with two
+onions, a head of celery, four cloves, and salt and pepper; cover
+it with the liquor it was boiled in; add to it a glass of brandy,
+a tablespoonful of sugar, a blade of mace, a bunch of thyme, and a
+bunch of parsley. Let it simmer gently for two hours. Take out the
+tongue, strain the liquor it was boiled in, and add to it a box of
+Cox’s gelatine which has been soaked in a goblet of cold water. Heat
+it and pour over the tongue. Serve cold.
+
+
+                     SEASONING FOR SAUSAGE MEAT
+
+Chop up and run your sausage meat through the cutter, and to
+every pound of the ground meat, allow a tablespoonful of salt, a
+teaspoonful of mixed black and red pepper, a quarter of a teaspoonful
+of saltpetre, and a half cup of sage and sweet marjoram. If you
+prefer it you may substitute for the sage some thyme and summer
+savory.
+
+
+             SEASONING FOR STUFFING VEAL, PIG OR TURKEY
+
+When much seasoning is required it is well to keep it prepared on
+hand. It should always be kept well stopped. Dry a pound of salt;
+grind an ounce of white or black pepper; dry and powder two ounces of
+thyme and one of sweet marjoram; grate one ounce of nutmeg, and mix
+with half a pound of bread crumbs dried in a slow oven, three eggs,
+a quarter of a pound of butter or suet, and a cup of finely chopped
+parsley.
+
+
+                LIVER AND HAM FORCEMEAT FOR STUFFING
+
+Take a calf’s liver, or the livers of three or four turkeys, or
+geese; lay them in cold water, till ready to use them; cut with them
+the same quantity of fat ham or bacon; throw them into a saucepan,
+and let them fry a good brown; season with salt, pepper, spices,
+chopped mushrooms, parsley and three shallots. When soft, chop them
+fine, or else pass them through a sausage grinder. This recipe can be
+used for raised pies, or as an addition to turkey stuffing.
+
+
+             AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.
+
+Take an ounce each of mace and nutmeg, two ounces of cloves, two of
+pepper corns (whole pepper will do), marjoram and thyme, each one
+ounce, bay leaves half an ounce. Dry the herbs well first; put the
+spices and herbs in a paper closely folded, to keep in the aroma, and
+place them in a slow oven to dry for an hour, or two; then pound and
+sift them, through a sieve. Cork tightly.
+
+
+              TRUFFLES AND CHESTNUT STUFFING FOR A PIG
+
+Many persons like truffles for stuffing for a roast pig; they should
+be mixed with fat bacon, livers of veal or fowl, sweet herbs, pepper,
+salt and butter. Chestnut stuffing is prepared by roasting sixty
+chestnuts. Remove their hulls while hot, and pound them fine, add
+four ounces of butter, run this through a sieve, and add to it a few
+green onions, or chives, sweet basil, parsley and thyme; grate in a
+nutmeg, put in pepper and salt, and bind it with three eggs. Stuff
+the pig with it and serve with tomato sauce.
+
+
+           LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY
+
+Pare and cut into small pieces a pound of truffles, put them into a
+stewpan with a large spoonful of butter, one-half pound of fat bacon,
+chopped very fine; add a spoonful of black pepper, a clove of garlic,
+a little salt, a bunch of sweet basil and thyme, dried and powdered;
+add also half a pound of nice veal liver, boiled and grated. Set this
+all on the fire, let it cook until the truffles are soft, then mash
+with a wooden spoon; take it off to cool it, and stuff the pig with
+the forcemeat. Baste the pig with sweet oil, which is better than
+butter. It is supposed the pig comes from the butchers all ready for
+stuffing and baking. If the stuffing is desired for a turkey, add a
+quarter of a pound of bread crumbs and two beaten eggs, and baste the
+turkey with butter, instead of oil.
+
+
+                 NICE FORCEMEAT, FOR STUFFINGS, ETC.
+
+Take equal quantities of cold chicken, veal and beef; shred small and
+mix together; season with pepper, salt, sweet herbs, and a little
+nutmeg, _i. e._, if intended for white meat or anything delicately
+flavored, but if meant for a savory dish add a little minced ham, and
+garlic; pound or chop this very fine (it is well, and saves trouble,
+to run it through a sausage chopper), and make it in a paste with
+two raw eggs, some butter, marrow or drippings; stuff your joint,
+or poultry, and if there is some not used, roll it round the balls,
+flour them and fry in boiling lard. This is a nice garnish for a side
+dish.
+
+
+
+
+                      SAUCES FOR MEATS AND GAME
+
+
+                         NO. 1.--DUCK SAUCE
+
+Boil six large onions; change the water two or three times, while it
+is boiling, which takes away the strong taste. When soft, chop and
+put them in a saucepan with two large spoonfuls of butter, a little
+pepper and salt; now add either mushroom catsup, a cup of vinegar or
+a cup of wine, whichever is preferred.
+
+
+             NO. 2.--BROWN ONION SAUCE FOR POULTRY, ETC.
+
+Slice three onions after peeling them; fry them a bright brown
+in a spoonful of butter; sprinkle a little flour in, and let it
+brown also; add salt, pepper, and also sage, if for goose or duck,
+and parsley and thyme if for chickens or roast meat; add a cup of
+the liquor in which the fowl was cooked, let it boil up and add a
+tablespoonful of catsup.
+
+
+                       NO. 3.--MUSHROOM SAUCE
+
+Peel and wash the mushrooms, cut them in small pieces, and put them
+in a saucepan; cover them with water, and let them boil soft; then
+stir in butter, mixed in flour, until it is thick enough to form a
+nice sauce; add pepper and salt.
+
+
+                 NO. 4.--MINT SAUCE FOR SPRING LAMB
+
+Wash carefully a cup of tender green spearmint, chop it fine, and mix
+with it half a cup of sugar and a cup of good vinegar.
+
+
+                      NO. 5.--WHITE ONION SAUCE
+
+Peel and boil six white onions, and when tender pour off the water;
+chop the onions small, and add to them a cup of hot milk, a large
+spoonful of butter, and pepper and salt to taste. Thicken with a
+little flour if preferred.
+
+
+                     NO. 6.--TOMATO SAUCE, PLAIN
+
+Peel and slice twelve tomatoes, pick out the seeds; add three pounded
+crackers, salt and pepper; stir twenty minutes and serve.
+
+
+                       NO. 7.--CRANBERRY SAUCE
+
+Stew cranberries till soft; when soft, stir in sugar; scald a few
+minutes and strain, or not, just as you please; it is good either way.
+
+
+             NO. 8.--SALAD SAUCE OR DRESSING FOR LETTUCE
+
+Take the yolks of two hard-boiled eggs, rub them to a paste in a bowl
+with a tablespoonful of mustard and one of sweet cream; add gradually
+two tablespoonfuls of sweet oil; when well mixed add the yolk of a
+raw egg, to give the paste a delicate smoothness; a little salt, a
+spoonful of sugar, and one tablespoon and a half of fine vinegar.
+
+
+                NO. 9.--SAUCE PIQUANTE FOR COLD MEAT
+
+Slice two onions, fry them in butter; put them in a stewpan with
+a carrot, some sweet herbs, such as dried thyme or marjoram, two
+eschalots, some parsley and a clove of garlic; dredge in a spoonful
+of flour. When the carrot is perfectly done, mash it in the stewpan
+with a wooden spoon, and when smooth add to it a cup of soup stock.
+When this boils up, throw in a cup of strong vinegar. Add salt and
+pepper, and strain.
+
+
+           NO. 10.--BUTTER AND FLOUR SAUCE OR WHITE SAUCE
+
+Mix a tablespoonful of butter and one of flour; mix over the fire,
+with a cup of cold water, stirring all the time. When this boils,
+take a quarter of a pound of fresh butter, if for a number of guests,
+and stir in the butter quickly, adding a cup of cold water by
+degrees, to keep the butter from oiling; finish with the juice of a
+lemon, and strain. It must be served hot, and made only a few moments
+before it is wanted. It gets oily if kept long. Add a spoonful of
+chopped parsley.
+
+
+         NO. 11.--CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.
+
+Take half a pint of butter sauce and add two tablespoonfuls of capers
+and a little salt.
+
+
+                  NO. 12.--PARSLEY AND BUTTER SAUCE
+
+Take half a pint of butter sauce No. 10, and add half a cup of
+chopped parsley and the juice of one lemon. Pour hot water on the
+parsley before chopping.
+
+
+                    NO. 13.--LEMON SAUCE FOR FISH
+
+To half a pint of butter sauce No. 10, add the juice of a lemon and
+another lemon sliced; take out the seeds, and let all boil together.
+This is good with broiled Spanish mackerel or pompano, also with
+broiled fish.
+
+
+                 NO. 14.--SAUCE A L’AURORE, FOR FISH
+
+Pound the spawn of a lobster very smooth, with a small piece of fresh
+butter, and press it through a sieve in the white sauce and a large
+spoonful of lemon juice, and set it over a clear fire to simmer for a
+minute or two, taking care it does not boil.
+
+
+                        NO. 15.--SAUCE FROIDE
+
+Mince quite fine some parsley, chervil, tarragon, chives and burnet;
+mix them in five or six tablespoonfuls of oil, or three yolks of
+hard-boiled eggs rubbed down smooth; add two tablespoonfuls of
+vinegar, some made mustard, salt and pepper; beat all together until
+it is smooth and thick, and serve in a sauce-boat. A good sauce for
+fish.
+
+
+             NO. 16.--CHESTNUT SAUCE FOR TURKEY OR FOWLS
+
+Take half a pint of veal stock; half a pound of chestnuts; peel of
+half a lemon; a cupful of cream or milk; a very little cayenne and
+salt.
+
+Remove the dark shell of the chestnuts, and scald them until the
+inner skin can be taken off. Then put them into the saucepan with the
+stock, the lemon peel cut very thin, some cayenne and salt. Let it
+simmer till the chestnuts are quite soft. Rub it through a sieve; add
+the seasoning and cream, and let it simmer for a few minutes, taking
+care it does not boil, and stirring constantly.
+
+
+           NO. 17.--WHITE CELERY SAUCE FOR BOILED POULTRY
+
+Take six heads of celery, cut off the green tops, slice the remainder
+into small bits and boil in half a pint of water until it is tender;
+mix three teaspoonfuls of flour smoothly, with a little milk. Add
+six spoonfuls more of milk, stir it in; add a little salt and a small
+piece of butter. On boiling take off.
+
+
+                  NO. 17½.--CELERY PUREE FOR TURKEY
+
+Chop up six or eight heads of celery, boil them a few minutes; drain
+and put them in a saucepan, with half a pound of butter, some white
+soup stock, a little sugar, pepper and salt; cook till soft, then
+strain it through a sieve, heat it again and add a cup of milk or
+cream.
+
+
+               NO. 18.--WHITE CUCUMBER SAUCE FOR MEATS
+
+Take four or five cucumbers; three-quarters of a pint of veal stock;
+the yolks of three eggs; a little cayenne pepper and salt.
+
+Peel and take out the seeds from the cucumbers, cut them into very
+small pieces and put them into a sauce-pan with the stock and
+seasoning, and simmer it slowly until they are tender. Then stir in
+the yolks of the eggs well beaten. Make it very hot, but do not let
+it boil; and serve it up quickly.
+
+
+                   NO. 19.--EGGS AND BUTTER SAUCE
+
+Boil six eggs hard; when cold, peel them and put them into a cup of
+butter, melted; mix with a little flour, make it hot, stir in pepper
+and salt. Some people like lemon, and many require walnut catsup.
+This is left to personal taste.
+
+
+              NO. 20.--WINE SAUCE FOR VENISON OR MUTTON
+
+Take from the stock pot a pint of the soup; let it boil down to half
+a pint; season with a dozen cloves, a teaspoon of salt, and a little
+pepper; then stir in a cup of wine, or of currant jelly.
+
+
+            NO. 21.--SAVORY JELLY FOR COLD TURKEY OR MEAT
+
+Put in the pot two pounds of beef; if you have veal or beef bones,
+break them and throw them in also, but they require longer boiling to
+dissolve the gelatine. Put in half a pound of sweet ham or bacon, add
+all the sweet herbs, such as thyme, basil, parsley and marjoram; last
+of all, salt and pepper to taste. Boil for three or four hours. When
+it is sufficiently boiled, take off, strain, and put away to cool.
+Take off all the fat and sediment, and clarify by throwing into it
+the whites and shells of three eggs; add three blades of mace and a
+cup of wine or lemon juice. Place it again on the fire, let it boil
+a few times, and strain it through a jelly-bag. When well made it
+is delicious with cold turkey, and under the name of “aspic jelly,”
+figures in the finest French cooking.
+
+
+              NO. 22.--TOMATO SAUCE, RICH AND VERY FINE
+
+Take a dozen large ripe tomatoes, pick off the stalks; extract the
+seeds and watery juice by squeezing them in the hand. Place the
+pulp in a stewpan with four ounces, or a quarter of a pound, of raw
+ham, cut into cubes; a dozen small eschalots and a bunch of thyme
+or parsley. Throw in a little butter, and fry all gently until the
+tomatoes soften sufficiently to be passed through a strainer. Mix
+this _puree_ with a cupful of good soup-stock or other soup; add the
+strained juice of the tomatoes, and let boil fifteen minutes, then
+set it by to clarify. Serve it hot. When canned tomatoes are used,
+omit the first directions.
+
+
+                     NO. 23.--BROWN OYSTER SAUCE
+
+Prepare this just as white oyster sauce (No. 24); only you use brown
+gravy instead of cream, as in white oyster sauce.
+
+
+                     NO. 24.--WHITE OYSTER SAUCE
+
+Put three dozen oysters in a stewpan, without their juice, which
+save; mix with the oysters, half a pound of butter, thickened with
+flour (work it well with a spoon); season with cayenne pepper and
+salt, and thin with a cup of milk or cream, and a cup of oyster
+juice. Boil altogether for ten minutes.
+
+
+               NO. 25.--OYSTER SAUCE FOR BOILED TURKEY
+
+Put three dozen oysters in a stewpan; save their liquor in a bowl;
+mix with the oysters half a pound of butter and flour, worked
+together, and season with cayenne pepper and salt; thin this now
+with the liquor from the oysters and a cup of cream. Let it boil ten
+minutes and serve on the turkey.
+
+
+                       NO. 26.--SAUCE PIQUANT
+
+Put a large spoonful of sweet butter in a stewpan, slice into it two
+onions, two carrots, a little thyme, two cloves, two eschalots and
+a bunch of parsley; add, if liked, a clove of garlic. Let them cook
+until the carrot is soft, then shake in a little flour; let it cook
+five minutes more, and add a cup of beef or veal stock, and half a
+cup of strong vinegar; skim and strain through a sieve. Add salt and
+pepper when boiling. This is nice on cold meat.
+
+
+                 NO. 27.--STOCK FOR SOUPS OR GRAVIES
+
+Break the bones of a knuckle of veal, add to it a pound of lean beef
+and a half pound of lean ham; stew in two quarts of water until it is
+reduced to one. If for gravy, add to it two carrots, two turnips and
+two heads of celery. When the vegetables are soft, strain and keep
+for use. Water added to gravies spoils them.
+
+
+                    NO. 28.--EGG SAUCE WITH LEMON
+
+Boil six eggs; when cold, take off the shells, and slice them into
+a cup of melted butter; add pepper and salt, and stir constantly
+while heating. Add the juice of a lemon, or vinegar, or catsup as
+preferred. This sauce is equally good for boiled fish or poultry.
+
+
+                     NO. 29.--HORSERADISH SAUCE
+
+To a spoonful of mustard add three tablespoonfuls of vinegar and a
+little salt; if you have it, put in two spoonfuls of cream. Grate
+into this as much horseradish as will thicken it; then mash a clove
+of garlic and your sauce is ready.
+
+
+                    NO. 30.--TO KEEP HORSERADISH
+
+Grate the root, and pour strong vinegar over it, and bottle. This is
+fine for roast meat.
+
+
+                        NO. 31.--SAUCE ROBERT
+
+Cut into small pieces four large onions; brown them with three ounces
+of butter and a spoonful of flour. When yellow-brown, pour on them
+half a pint of veal, or beef gravy, or soup; let all simmer for half
+an hour; season with salt and pepper, and at the moment of serving,
+add a dessertspoonful of made mustard.
+
+
+                    NO. 32.--PIQUANT TOMATO SAUCE
+
+Mash half a dozen ripe tomatoes (pick out the seeds), put them in
+a stewpan with sliced onions, and a little meat gravy; let them
+simmer, till nearly dry, then add half a pint of brown gravy, left
+of cold meat, and let it cook twenty minutes. Strain and season with
+cayenne pepper, salt and lemon juice. Tarragon vinegar may be used
+instead of the lemon juice.
+
+
+                        NO. 33.--CREAM SAUCE
+
+Put a quarter of a pound of butter in a stew-pan, with a small
+tablespoonful of wheat flour, a teaspoonful of chopped parsley,
+and the same of young onions, or eschalots, chopped fine; add a
+saltspoonful of salt, and the same of pepper, and a grated nutmeg.
+Mix these well together, then add a glass of cream, or rich milk,
+set it over the fire, and stir it with a silver spoon until it is
+ready to boil; if it is too thick, add more milk. This sauce should
+be stirred for fifteen minutes. Extract of celery improves it. Serve
+with boiled rabbits, meat or poultry.
+
+
+                        NO. 34.--APPLE SAUCE
+
+Peel, quarter, and core some rich, tart apples; add a very little
+water, cover and set them over the fire; when tender, mash them
+smooth, and serve with roasted pork, goose, or any other gross meat.
+
+
+                      NO. 35.--CRANBERRY SAUCE
+
+Wash and pick a quart of cranberries; put them into a stew-pan, with
+a teacupful of water, and the same of brown sugar; cover the pan
+and let them stew gently for one hour; then mash them smooth with
+a silver spoon; dip a quart bowl in cold water, pour in the stewed
+cranberries, and leave till cold. Serve with roast pork, ham, turkey
+or goose.
+
+
+               NO. 36.--SAVORY SAUCE FOR A ROAST GOOSE
+
+A tablespoonful of made mustard, half a teaspoonful of cayenne
+pepper, and three spoonfuls of port wine. When mixed, pour this (hot)
+into the body of the goose before sending it up. It wonderfully
+improves the sage and onions.
+
+
+                  NO. 37.--FRIED PEACHES FOR SAUCE
+
+Take peaches, not fully ripe, wash and wipe them; then cut them in
+slices a quarter of an inch thick, and fry in the pan, after pork.
+Serve with the meat. This is a South Carolina dish.
+
+
+                  NO. 38.--FRIED APPLES AS A RELISH
+
+Wash fine, fair apples without paring; cut them in slices an eighth
+of an inch thick, and fry in hot lard, or pork fat. Serve with fried
+pork.
+
+
+               NO. 39.--RICH LEMON SAUCE, FOR PUDDINGS
+
+Boil a fresh lemon in plenty of water, until a straw will penetrate
+it, then cut it in slices, and each slice in quarters; add a
+teacupful of sugar, and the same of butter, with a large teaspoonful
+of wheat flour worked into it; put all together into a stew-pan, and
+stir in gradually half a pint of boiling water; keep it over the fire
+for ten minutes, stirring it all the time, then serve with half a
+nutmeg grated over.
+
+
+                         NO. 40.--HARD SAUCE
+
+Beat a quarter of a pound of butter to a cream, then stir into it
+half a pound of pulverized white sugar, and beat it until it is
+light. A wineglass of wine or brandy may be added. Grate nutmeg over
+it. Put it on ice if the weather is warm.
+
+
+               NO. 41.--TO KEEP HORSERADISH FOR SAUCE
+
+Grate a quantity in season, and keep it in bottles filled with strong
+vinegar. A clove of garlic added to each bottle is an improvement.
+
+
+                NO. 42.--TO MAKE GOOD VINEGAR; NO. 1
+
+Mix a quart of molasses in three gallons of rain water; add to this,
+one pint of sharp yeast. Let it ferment and stand four weeks; you
+will then have good vinegar.
+
+
+             NO. 43.--ANOTHER WAY TO MAKE VINEGAR; NO. 2
+
+To make good pickles or sauces of several kinds, good vinegar is
+required. To a gallon of water put two pounds of coarse brown sugar;
+boil and skim it for half an hour. Put it in a tub or jar to ferment;
+add to it in the tub a slice of raised wheat-bread soaked in yeast.
+It can be bottled off or put in a cask in a week or two, but must be
+left unstopped, and the bung covered with muslin to keep out insects.
+
+
+              NO. 44.--TO MAKE GOOD VINEGAR FOR PICKLES
+
+To a gallon of whisky add four pounds of brown sugar, a cup of yeast,
+and seven gallons of water. Put it into a demijohn or keg. If you set
+the vinegar in April, it will be good in November to pickle with.
+Cover the mouth of the vessel with muslin, to keep out flies or
+insects, which trouble and sometimes ruin vinegar while making. When
+sharp and clear, bottle it.
+
+
+               NO. 45.--TO MAKE GOOD AND CHEAP VINEGAR
+
+Take three quarts of molasses, add to it eight gallons of rain water;
+turn the mixture into a clean cask, shake it well two or three times,
+throw in a few spoonfuls of good yeast, or two yeast cakes; place the
+cask in a warm place, and in ten days throw in it a sheet of common
+brown paper, smeared with molasses; it should be torn into narrow
+strips. This paper seems necessary to form mother, in making vinegar,
+unless you use whisky to commence the fermentation; then paper is not
+necessary.
+
+
+
+
+                               ENTREES
+
+
+                      KIDNEY AND MUSHROOM STEW
+
+Cut the kidneys into slices, wash and dry them carefully; pepper and
+salt them, roll them in flour, and fry in butter till of a delicate
+brown color. Pour some plain beef stock, or beef gravy, in the pan;
+add a chopped onion, and stew for half an hour; then put in a cupful
+of mushrooms, and cook for fifteen minutes. Mushroom catsup will
+serve as a substitute. Use one-half the quantity of catsup.
+
+
+                  STEWED LAMB CHOPS WITH GREEN PEAS
+
+Season the chops with pepper and salt; roll in flour and fry to a
+pale brown. When done, if the chops are very fat, pour some of it
+into the stock-pot and cover the chops with boiling water. Parboil
+a pint of green peas; add them to the chops, together with a large
+spoonful of sweet butter. Dredge in a spoonful of flour, and let all
+stew gently for half an hour.
+
+
+                             IRISH STEW
+
+Take from one to three pounds of loin of mutton, or ribs of beef; cut
+it into chops; add by weight as many white potatoes, sliced, as there
+is beef. Throw in from two to six chopped onions, according to size,
+some pepper and salt, and a large spoonful of butter to each pound of
+meat. Let all stew gently for two hours and serve with boiled rice or
+macaroni.
+
+
+                             PIGEON STEW
+
+Pick and wash the pigeons, stuff them with bread crumbs, parsley,
+pepper, salt and butter mixed; dust with flour, and put into a pan to
+brown. Add butter and a little soup-stock or gravy. Stew gently until
+tender. Before dishing add a glass of wine if approved, if not, a
+little more stock, if the gravy has become too thick.
+
+
+                        TRIPE WITH MUSHROOMS
+
+Clean and parboil tripe before cooking. When it is white and tender,
+cut it into pieces suitable to fry; pepper and salt it, and dip it
+in flour or rolled cracker, then drop it into hot bacon fat. When
+browned on both sides, take up and make a gravy of some of the fat in
+which it was fried, a little flour, and a wineglass of good vinegar.
+Pour this around the tripe and serve with mushrooms.
+
+
+                         STEWED TRIPE, PLAIN
+
+Cut a pound of tripe in long narrow pieces, lay it in a stew-pan and
+add a cup of milk, or milk and water, a piece of butter as large as
+a hen’s egg, a tablespoonful of flour sifted in, a bunch of parsley,
+and a green onion, if desired. Cook slowly for nearly two hours.
+
+
+                         TO FRY TRIPE BROWN
+
+It must be thoroughly boiled and tender, or no frying will make it
+good. Let it be perfectly cold, cut it in pieces, roll each piece in
+salt, pepper and flour, and fry brown in bacon grease. Frying tripe
+in lard makes it tasteless. When nicely brown take it up, dredge a
+little flour in the gravy, and put in a half cup of vinegar. Serve in
+a sauceboat, or pour over the tripe as preferred.
+
+
+                 SCALLOPS OF MUTTON, WITH MUSHROOMS
+
+“Sautez,” or fry the scallops brown, then pour off the fat, add a
+glass of wine, a dozen button mushrooms, three ounces of truffles cut
+in pieces, and a cup of broth, or the stock of plain soup without
+vegetables. Simmer gently, and finish by adding the juice of a lemon.
+
+
+                         HASHED BEEF, PLAIN
+
+Slice some beef in very thin pieces, season with pepper and salt, and
+shake a little flour over it. Next, chop a medium sized onion and
+put it (without the beef) into a stew-pan with a tablespoonful of
+mushroom or tomato catsup. Boil for a few minutes, then add a pint of
+broth stock, or gravy-soup; boil it down to half the quantity. Five
+minutes before serving, throw in the cold sliced beef; let it boil
+five minutes and serve on toasted bread.
+
+
+                        SANDWICHES. VERY FINE
+
+Take half a pound of nice sweet butter, three tablespoonfuls of mixed
+mustard, the same of sweet oil, a little salt, pepper and the yolk
+of an egg. Put it over the fire and stir till it thickens; set it by
+to cool and chop fine some tongue or boiled ham. Cut the bread thin,
+then spread on the dressing and over it put a layer of ham or tongue.
+Press the slices of bread hard together, trim the edges and garnish
+with curled parsley.
+
+
+              SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS
+
+Home-made bread cuts better for sandwiches than baker’s bread, so
+if you wish the sandwiches very nice, it is better to make a loaf
+at home. For bread and butter sandwiches, cut the bread very thin,
+spread it evenly with sweet butter, and lay the buttered sides
+together. Lay them in circles on a plate and put parsley on top of
+them. Sandwiches may be made with cheese sliced and placed between
+the buttered bread, or with hard-boiled eggs sliced or chopped, and
+put between. The best are made with boiled smoked tongue or ham, with
+French mustard spread over the butter.
+
+
+                       TO MAKE FRENCH MUSTARD
+
+Put on a plate an ounce of the best mustard, add to it salt, a clove
+of garlic or a few tarragon leaves. Mince the garlic, stir it in, and
+pour on vinegar till it is of the proper thickness for use.
+
+
+                 VEAL HASH FOR BREAKFAST. VERY NICE
+
+Take a pint cup of cold veal cut small, dredge it with a spoonful of
+flour, and add a piece of butter the size of a hen’s egg. Put all
+in a stew-pan with half a pint of water; cover up and put it on the
+stove; let it simmer for an hour at least, stir it occasionally and
+add to it some parsley and sweet herbs. Just before serving add a
+teacup of milk, and serve on toasted bread.
+
+
+                 PLAIN VEAL AND HAM PIE. EASILY MADE
+
+Cut a pound of veal and a pound of ham into slices, salt them
+slightly; chop a cupful of mushrooms, a bunch of parsley, some
+eschalots, and fry them lightly; add to them a pint of soup stock,
+boil it together for five minutes and pour it into the piepan where
+you have placed your ham and veal. Put a dozen hard-boiled yolks of
+eggs in among the contents of the pie, cover it with a nice paste and
+bake it one hour and a half.
+
+
+                FRICANDELLONS OF COLD VEAL OR MUTTON
+
+Mince the meat very fine, soak a thick slice of bread in boiling
+milk, mash it, and mix it with the cold meat; add a beaten egg (or
+two if you have more than a quarter of a pound of meat), some chopped
+parsley and thyme, a little grated lemon peel, pepper and salt; make
+this into cakes, and fry in butter or lard. Serve them dry on a
+serviette, accompanied with a gravy made from the bones of the minced
+meat which must be cooked with an onion, a little butter and flour,
+and milk; when brown it is ready.
+
+
+                 VEAL AND HAM RAISED PIE, OR TIMBALE
+
+Lard two pounds of lean veal well with strips of fat bacon, and add
+two pounds of ham. Line a deep pan or mould with rich paste; lay in
+the bottom of this a layer of liver forcemeat, then the veal and ham,
+and so on in alternate layers, till the dish is full. Season between
+each layer with thyme, bay leaf, marjoram, or any dried and pounded
+sweet herbs; fill up the hollow places, and cover the pan with paste.
+Decorate the top of the pie with cut dough leaves; make a hole in the
+top to pour in the gravy, and let out the steam. Egg the top of the
+pie and bake it for three hours; withdraw it from the oven, and place
+the point of a funnel in the hole in the top, and pour in about a
+pint of good gravy or veal consommé. This should be eaten cold. It
+will be jellied all through if cooked enough.
+
+
+                        VEAL SALAD FOR LUNCH
+
+To a pint of minced veal add three heads of celery. Pour over this a
+dressing made of the yolks of four hard-boiled eggs, a tablespoonful
+of dry mustard, and a large spoonful of olive oil. When this dressing
+is well beaten and perfectly smooth, add to it slowly (to keep from
+curdling) four tablespoonfuls of good wine vinegar, a little cayenne
+and salt. Garnish the dish with parsley and celery leaves.
+
+
+                   VEAL SWEETBREADS, WITH TOMATOES
+
+Set over the fire two quarts of ripe tomatoes; stew slowly, and
+strain through a coarse sieve. Add to them four or five sweetbreads,
+well trimmed and soaked in warm water; season with salt and cayenne
+pepper. Thicken with three spoonfuls of flour and a quarter of a
+pound of butter, mixed; cook slowly till done, and just before
+serving stir in the beaten yolks of three eggs.
+
+
+                     VEAL LOAF FOR LUNCH OR TEA
+
+Mince cold roast veal as fine as possible; add a fourth part as
+much fat ham, a cup of grated bread, or cracker crumbs, and two
+well-beaten eggs to bind the crumbs together; season with salt,
+and pepper (black and red), mix and form it into a loaf. Glaze the
+outside with yolk of egg, and sprinkle over it fine cracker crumbs.
+Bake half an hour, and serve with gravy made from the bones, etc., of
+the veal. Serve the gravy hot.
+
+
+                    MINCED VEAL AND POACHED EGGS
+
+One pound of cold veal chopped very fine. Boil half a pint of sauce
+till it begins to thicken or glaze; then add a cup of cream and the
+minced veal; season with pepper and salt. When dished put six poached
+eggs around it, alternately with slices of red tongue or ham. This is
+a nice breakfast dish, and uses to advantage the cold meats from the
+day previous.
+
+
+                      CALF OR PIG BRAINS FRIED
+
+Wash the brains in salt water, and wipe dry and dip in wheat flour or
+in beaten egg and then in bread crumbs. Fry in butter or lard, and
+season with pepper, salt and lemon sliced.
+
+
+               CALVES’ AND PIGS’ FEET FRIED IN BATTER
+
+Wash and cook the feet tender, the day before using. When wanted,
+wash and roll them in a little flour to dry. Set them by, and make a
+batter of flour, eggs, milk, and a little salt and pepper (one egg is
+sufficient to two feet); take out the largest bones and roll the feet
+in batter, or lay them in a pan with hot lard, and pour the batter
+over them. Fry a delicate brown and serve on toast.
+
+
+                     CALF’S HEAD BOILED OR BAKED
+
+Have a head nicely cleaned, and soak it in salt and water to make
+it look white. Remove the eyes. Take out the tongue and salt it. Of
+the brains make a separate dish. To boil the head put it in a pot of
+lukewarm water and boil till very tender. Serve with sauce made of
+butter, flour and water, some lemon juice and tomatoes. If to bake,
+dredge flour over it, put on bits of butter, season with pepper,
+salt, and sweet herbs, set in a hot oven and baste with the water in
+which it was boiled.
+
+
+                         POTTED CALF’S HEAD
+
+Boil a calf’s head or half a beef’s head with a cow-heel until very
+tender. When done, pick out all the bones and chop the meat and
+tendons very fine; strain the liquor they were boiled in, and set
+it away to cool; skim off the fat and pour the jelly over the meat.
+Season with a teaspoonful of black pepper, salt, and thyme, powdered;
+boil all together for a few minutes, and pour into bowls or jelly
+moulds. Serve with parsley. Add a little garlic if the flavor is
+liked.
+
+
+             COLLARED CALF’S HEAD WITH BRAINS. COLD DISH
+
+Boil half, or the whole calf’s head, as you require. Cover it with
+water and let it simmer for two hours; take it up, remove the bones,
+and put them back into the broth; let it continue to stew, adding to
+it sage leaves, and an onion. Cut the meat of head and brains into
+a stew-pan, adding to it some slices of ham, pepper and salt, the
+chopped tongue and an eschalot; let these cook two hours. The brains
+should be beaten up with two eggs, before putting them in, which
+should be the last thing. Then pour all in a mould and fill up with
+the liquor from the head, which should be boiled to a jelly.
+
+
+                      CURRY OF COLD ROAST FOWL
+
+Take two large onions, two apples, two ounces of butter, a
+dessertspoonful of curry powder or paste, half pint of gravy or
+soup-stock, one spoonful of lemon juice and two tomatoes.
+
+Fry the fowl and the onions in butter to a light brown color; stew
+the apples, or fry them also. Put all, onions, apples, gravy and
+fowl, with the tomatoes and lemon juice into a stewing pan and let it
+stew thirty minutes; then serve with boiled rice. If curry paste is
+used instead of curry powder, no lemon is required.
+
+
+                            WELSH RAREBIT
+
+Cut a pound of cheese in slices a quarter of an inch thick, fry them
+together five minutes in butter, then add two well-beaten eggs, a
+little mustard and pepper; stir it up and send it to table hot, on
+slices of buttered bread.
+
+
+                       HAM TOAST FOR LUNCHEON
+
+Beat the yolk of an egg with a tablespoonful of sweet milk; set it on
+the fire to warm, and thicken it with grated or finely chopped ham;
+let it simmer a few moments and pour it on buttered toast. This is
+for one person.
+
+
+                 WINTER DISH OF BAKED BEANS AND PORK
+
+This is a very heavy dish, but nourishing, and it is well to know how
+to cook it, as it is economical.
+
+Pick the beans, wash them, and put them to soak over night in plenty
+of water. In the morning pour this water off and put the beans in a
+kettle of cold water; place them on the fire and let them simmer till
+quite tender. Take them up and drain them; when thoroughly drained,
+put them in a baking pan with a large piece of salt pork; score the
+pork and lay it deep in among the beans, not upon them. Pour boiling
+water over them and bake till brown. If in a range, leave them in all
+night. This constant change of water improves the beans very much,
+and makes them less flatulent.
+
+
+
+
+                        MUTTON, BEEF AND HAMS
+
+
+                      REMARKS ON BOILING MEATS
+
+Meat, whether fresh or salted, smoked or dried, should always be
+put on the fire in cold water. Dried meats should be soaked before
+boiling. The delicacy of meat and fowls is preserved by carefully
+skimming while they are boiling.
+
+
+                             STUFFED HAM
+
+Smoked hams are much liked stuffed with spices and sweet herbs, which
+the only kind of stuffing a salt ham will admit, as bread, crackers
+or oysters would sour before the ham could be used. If you wish to
+stuff a ham, look at the recipe for “Aromatic Spices for seasoning
+Meat, Pies, etc.” Soak your ham all night, scrape it nicely, and
+boil it half an hour to make the skin tender; then take it from the
+pot, gash it all over, introduce as much of the pounded spices as
+the incisions will hold, and then close the skin over the gashes and
+boil in the same manner, with vegetables thrown in, as in recipe for
+boiled ham.
+
+
+                              BAKED HAM
+
+Soak and clean your ham, boil it with onions, cloves, parsley and
+sweet herbs until it is nearly done, then let it cool in its own
+liquor; when cold, pull off the skin and place the ham in the oven
+gate, with a little sugar and bread crumbs over it till it is brown.
+If it is to be eaten hot, serve with vegetables and some acid or
+piquant sauce; if cold, send up savory jelly, No. 21.
+
+
+                            TO BOIL A HAM
+
+Run a knife, or skewer, into the thickest part of the ham next the
+bone; if the knife comes out clean the ham is good, if it smells rank
+and smears the knife the ham is not good. Select your ham, then,
+according to this rule, and when good lay it in cold water; scrape
+and wash it carefully, and let it remain in the water all night.
+In the morning, when the water--enough to cover the ham--is nearly
+boiling lay the ham in, and keep the water in a simmer. When it has
+boiled about an hour throw in two carrots, four onions, two heads
+of celery, a sprig of parsley, two or three blades of mace and four
+cloves. If the ham is very salty, it is well to change the water
+before putting in the seasoning. To obtain tenderness and mellowness
+the ham must not be allowed to boil hard, only simmer. Too much heat
+hardens all meat, especially salt meat. When the ham is done set it
+off in its own water, let it cool in it; by this means it will retain
+its moisture. When cool take it out, skin it, and dredge sugar over
+it, set it in the oven till it browns, or hold a hot shovel over it.
+
+
+               DAUBE GLACEE OF BEEF, FOR COLD SUPPERS
+
+Take a thick round of beef--from four to six inches is the best
+size--make holes in it and stuff them with salted pork or bacon; roll
+each piece, before it is drawn through the beef, in pepper, salt,
+sugar, and vinegar, with minced parsley, and a very little minced
+garlic. If the weather is cold it will be better to keep the meat
+till the next day before cooking it. Boil two calf’s feet or four
+pig’s feet until they drop to pieces; pick out the bones and strain
+the liquor; set it away to jelly, or put it on ice to make it jelly.
+The next morning, put one half the jelly in a large stew pan, then
+add the beef, and cover it with the remainder of the jelly. Paste the
+pan over very tight or cover it extremely well, so that none of the
+flavor can escape. Cook this about four hours; when done, take out,
+cover with the liquor, and set it aside till it is jellied. This is
+delicious to eat cold, for suppers and collations.
+
+
+                   BOILED BRISKET OF BEEF, STUFFED
+
+A piece weighing about eight pounds requires five or six hours to
+boil. Before boiling the beef make a dressing of bread crumbs,
+pepper, butter, salt, sweet herbs, mace, and an onion, all chopped
+fine and mixed with a beaten egg. Put the dressing between the fat
+and the lean of the beef; sew it up to keep the dressing in. Flour a
+cloth, tie the beef up tight in it, and let it boil five or six hours.
+
+
+                     ROUND OF BEEF STEWED BROWN
+
+Make incisions in the beef and stuff with chopped onions, salt,
+pepper, and sweet basil, thyme and parsley. Dredge the meat with
+flour, lay some slices of bacon over it, and put it to brown in a
+close oven. Slice two turnips, four carrots, four salsifies, three
+stalks of celery and two onions; add a quarter of a cup of tomato
+catsup or two large tomatoes; season with salt and put all in the
+oven to cook with the meat. After it has been cooking in the oven two
+hours and is brown, add a cup of water with the vegetables. Cover
+again closely, and let this stew for one or two hours more, or until
+the meat and vegetables are tender.
+
+
+                TO FRY A STEAK TO TASTE AS IF BROILED
+
+It sometimes happens that when the fire is low and the coals gone
+out, you are called on to cook a steak. Then get up a quick blaze in
+the stove with some kindlings. Put in a pan, over the blaze, a little
+butter; when it is hot lay in your steak; let it fry quickly; while
+frying cover the pan. Work some butter, salt and pepper together in
+a tin pan, and when the steak is done to taste, let it lie in this
+mixture a few minutes, and then serve. Do not salt a steak until it
+is cooked as salt will toughen it and draw out its juices.
+
+
+                     ROUND OF BEEF A LA BARONNE
+
+Boil a fat round of beef for half an hour, take it up and put in a
+deep dish; cut gashes in the sides of the meat, put pepper and salt
+into each gash; fill the dish the meat is in with claret wine; set it
+in to bake, adding as it goes in the stove three blades of mace, a
+cup of pickled capers, or nasturtiums, three white onions cut small,
+and a bunch of parsley cut fine. Stew or bake all together until the
+meat is tender. Toast some slices of bread very brown, lay them in
+the bottom of a dish, lay in the beef and pour the gravy around it,
+unless it is preferred in a sauce boat.
+
+
+                         ROASTED BEEFSTEAKS
+
+Tenderloin or porterhouse steaks are the best for broiling. Have a
+clear fire of coals to broil on; rub the gridiron with a little fat
+of the meat; lay on the steak without salting, let it broil gently
+until one side is done, then turn. Catch the blood as you turn it,
+to make the gravy rich. If the steak is a large firm one, take a
+quarter of a pound of butter and work into it pepper and salt. When
+the steak is done lay it on to this seasoned butter, keep it hot
+until the butter melts, turn the steak in it a few times, put the
+blood with the gravy, and serve hot, with tomato sauce or catsup.
+
+
+                      TO ROAST BEEF IN A STOVE
+
+A fine roasting piece of beef may, if properly managed, be baked in
+a stove so as to resemble beef roasted before a large, open fire.
+Prepare the meat as if for roasting, season it well with salt,
+pepper, and a little onion if liked. Set the meat on muffin rings,
+or a trivet in a dripping pan, and pour into the pan a pint or so
+of hot water to baste the meat with. Keep the oven hot and well
+closed on the meat; when it begins to bake, baste it freely, using a
+long-handled spoon; it should be basted every fifteen minutes; add
+hot water to the pan as it wastes, that the gravy may not burn; allow
+fifteen minutes to each pound of meat unless you wish it very rare.
+Half an hour before taking it up, dredge flour thickly over it, baste
+freely and let it brown. Take the meat from the pan, dredge in some
+flour and seasoning if needed; throw into the gravy a cup of water,
+let it boil up once, and strain into a sauce boat or gravy tureen.
+
+
+                  LEG OF MUTTON BOILED A L’ANGLAISE
+
+Select a fat, fine leg of mutton, put it on the fire in warm water;
+when it boils skim it, and let it simmer gently for two hours and
+a half; throw in a tablespoonful of salt. When the mutton is done
+garnish with turnips mashed in cream, butter, pepper and salt, and
+send it to table with a sauce boat of caper sauce No. 11.
+
+
+                         ROAST LEG OF MUTTON
+
+Select a fine, fat leg, cut holes in it, and lard it with fat bacon;
+season with parsley, pepper, and salt and put it to bake in a slow
+oven. Roast it for two hours, and serve with tomato sauce.
+
+
+                    MUTTON STUFFED WITH MUSHROOMS
+
+Chop up half a pint of mushrooms, put them in a stew pan with some
+chopped parsley and onion, and a tablespoonful of grated lean and
+same of fat ham; season with salt and pepper, add the yolks of four
+eggs, stir it all together, and introduce it in the leg by taking out
+the bone or by making incisions in the mutton. Bake very brown, froth
+it up by dusting flour over it, and serve with a good brown gravy,
+in which some currant jelly is melted. Sauce No. 28 is very nice for
+stuffed leg of mutton.
+
+
+                            MUTTON HAUNCH
+
+Let it lie in vinegar and water a few hours before it is put to cook.
+When wanted, rub it all over with pepper and salt, and when going to
+put it in the oven, cover it with a paste made of flour and water,
+to keep in the juices while baking; allow fifteen minutes to each
+pound of mutton. When half done, take off the flour paste, baste the
+meat well and dredge flour over it. Half an hour before serving, stir
+into the pan a quarter of a pound of butter, baste the meat freely,
+dredge flour over it again, and brown. Serve with port wine and
+jelly in the gravy, or if preferred, use one of the sauces mentioned
+for roast mutton.
+
+
+                 MUTTON THAT WILL TASTE LIKE VENISON
+
+Take a hind quarter of lamb or mutton; rub it well all over with
+brown sugar, half a pint of wine, and same of vinegar. Let it stay
+in this pickle for a day or two, if the weather is cold. When it is
+wanted, wash it, dry it, and roast it, or it may be cut into steaks,
+or made into a pie like venison. Sugar is a great preservative, and
+gives a finer flavor than salt, which hardens delicate meats. Salt
+drains out the juices of mutton or lamb.
+
+
+
+
+                           FOWLS AND GAME
+
+
+                           BOILED CHICKEN
+
+After the chickens are cleaned and trussed fold them in a nice white
+cloth, put them in a large stew-pan and cover them with boiling
+water; boil them gently, and skim carefully as long as any scum
+rises; let them simmer slowly as that will make them plump and white,
+while fast boiling will make them dark and lose flavor. When done lay
+them on a hot dish, and pour celery, oyster, or egg sauce over them.
+Serve some also in a boat, as it keeps hot longer than when poured
+over the fowls. Boiled tongue or ham should be served with boiled
+chicken. If the chicken is not very tough, an hour or an hour and a
+quarter is sufficient to boil it.
+
+
+                       COUNTRY FRIED CHICKENS
+
+Take a young, fat chicken, cut it up, pepper and salt it, dredge it
+over with flour, and set it by while you mix a cup of lard, and some
+slices of fat bacon in a frying pan. Let the lard get very hot, then
+drop in a few pieces of the chicken, always allowing room in the pan
+for each piece to be turned without crowding. As fast as you fry the
+pieces, put them on a dish over hot water to keep the heat in them
+while you make the gravy. Pour off some of the grease the chicken was
+fried in, and then dredge into the frying pan some flour, let this
+brown nicely and then pour into it a cup of sweet milk, little at a
+time; let it froth up, and then place your chicken back into the
+gravy for three minutes. If you like the chicken brown and dry, pour
+the gravy under it on the dish for serving.
+
+
+                    BOILED CHICKENS WITH STUFFING
+
+Truss and stuff the chicken as for roasting, dredge it all over with
+wheat flour, and put it in a pot of boiling water; take the pot off
+the fire for five minutes after the chicken is put in, or the skin
+will crack; then let it boil gently according to its age and weight,
+an old fowl requiring twice as long to boil as a young one; allow
+fifteen minutes to the pound. Take off all the scum as it rises, and
+when done serve with hard-boiled egg sauce, or parsley, or oyster
+sauce. This is a nice way to cook a fat old chicken, as it is much
+more tender and nourishing than baked, for if the chicken is old
+baking toughens it.
+
+
+                    STEW, OR FRICASSEE OF CHICKEN
+
+Clean and wash the chicken, cut it up as for frying, lay it in a
+stew-pan with water to cover it; add a teaspoonful of salt and half
+as much pepper; set it to boil very gently, take off all scum as it
+rises. When the chicken is tender, which will be in an hour, take a
+teacup of butter, a tablespoonful of flour worked in it, and a bunch
+of parsley, put them in the stew-pan with the chicken; let all stew
+twenty minutes, and serve on toasted bread. Egg-balls around the
+toast add much to the beauty of this dish.
+
+
+                   CHICKEN FRICASSEE A LA MARENGO
+
+Cut the chicken up as for a fricassee, put it in a sauce-pan with a
+wineglassful of salad oil, and allow it to cook rather briskly for
+twenty minutes; then put in with it a quarter of a pound of truffles
+cut up, a bunch of parsley, six chives or small green eschalots,
+a bruised clove of garlic, and pepper and salt; let them stew for
+twenty minutes; then pour off the oil and take out the parsley. If
+only one chicken is used, throw in half a pint of button mushrooms, a
+ladleful of brown gravy sauce, and the juice of a lemon. Garnish this
+dish with pieces of fried bread and large crayfish.
+
+
+                           ROAST CHICKENS
+
+Draw them and stuff with rich bread and butter stuffing; baste them
+with butter and a little fat bacon, seasoned with sweet herbs;
+brown nicely, and serve with their own gravy made by sifting in a
+tablespoonful of flour and a cup of hot water; add a little chopped
+parsley, and serve with hard-boiled eggs on the dish with the
+chickens.
+
+
+                   CHICKEN SAUTE WITH OYSTER SAUCE
+
+Cut up the chicken as for frying, roll each piece in salt, pepper,
+and sifted flour, and fry a light brown. Pour off most of the grease
+the chicken was fried in, and in the same pan put three dozen oysters
+with a pint of their juice, and a spoonful of lemon juice. Let them
+simmer a few minutes, and serve with pieces of fried bread around the
+dish.
+
+
+                       COLD CHICKEN ESCALLOPED
+
+Mince cold chicken without the skin, wet it with gravy or hot water
+(gravy is best), and season with salt and pepper. To the minced meat
+of one chicken, put two ounces of sweet, fresh butter, cut small.
+Rub tin or silver scallop pans with butter, strew over the bottom
+powdered cracker, lay the minced chicken in, strew cracker over the
+top, and bake in a hot oven long enough to brown the top. Serve with
+celery or pickle.
+
+
+                         TO BROIL A CHICKEN
+
+Clean it as usual and split it down the back, break the breast-bone
+with a stroke of the potato beetle, spread it out flat and lay it
+on the gridiron over clear coals; put the inside of the chicken to
+the fire first. Put a tin cover over it, let it broil quickly until
+nearly done, then turn it and finish without the cover. When nicely
+browned take it on a dish, season it with salt and pepper, and butter
+it freely; turn it once or twice in the butter and serve it hot.
+
+
+                            CHICKEN CURRY
+
+Cut up the chicken and stew as usual for the table. When done add a
+tablespoonful of curry powder. Serve rice with the dish.
+
+
+                       CHICKEN PIE, A LA REINE
+
+Cut two chickens up as for frying, lay some veal cut in small pieces
+in the bottom of your pie dish, cut up over the veal a slice of fat
+ham; on this place your chickens; place hard-boiled yolks of eggs in
+among the chicken. Take half a pint of white sauce, made with butter,
+flour, and milk or water; pour this over the chickens, season with a
+cup of chopped mushrooms, some parsley, pepper and salt (a good pie
+can be made if you omit the mushrooms and ham, but not so rich as
+this recipe); now cover your pie with a good paste, and bake for an
+hour or two.
+
+
+                          PLAIN CHICKEN PIE
+
+Take two nice chickens, or more if they are small, cut them up as for
+frying, and put them in a pot to stew with some slices of fat meat.
+Let them cook for half an hour, then add a few onions and four Irish
+potatoes sliced small, so that in cooking they may be thoroughly
+dissolved in the gravy. Season with pepper, salt, a little parsley,
+and a quarter of a pound of sweet butter. When it is cooked well
+there should be gravy enough to cover the chickens. If you want it
+very nice, beat up two eggs, and stir into the stew with half a pint
+of milk. Line a five-quart pan with a crust made like soda biscuit,
+only more shortening; put in the chickens and gravy; then cover with
+a top crust. Bake until the crust is done and you will have a good
+chicken pie.
+
+
+                           CHICKEN POT PIE
+
+Cut up a chicken, parboil it, save the liquor it was boiled in. Wash
+out the kettle, or take another one, and in it fry three or four
+slices of fat salt pork, and put it in the bottom of the dish in
+which the pie is to be made; then put in the chicken and the liquor,
+also a piece of butter the size of a teacup, and sprinkle in some
+pepper; cover with a light crust and bake an hour.
+
+
+                            BONED TURKEY
+
+Chop up one pound of white veal, with a pound of fat bacon; season
+high with chopped mushrooms, parsley, pepper, salt, and a bunch of
+sweet herbs; when chopped fine, pound them in a mortar or pass them
+through a sausage grinder; add to this the yolks of three eggs,
+and place it by in a basin for use. Peel a pound of truffles, and
+cut up a boiled smoked tongue, a pound of fat bacon, or a pound of
+calf’s udder or veal. Next bone a turkey, or two fine capons, or
+fowls, and draw the skin from the legs and pinions inside. Take
+the turkey on a napkin--it is now limp and boneless--cut slices
+from the thick breast and place it on the skin where it seems to
+be thin, distribute the flesh of the fowl as evenly as you can on
+the skin; season it slightly with pepper and salt. Spread a layer
+of the prepared force-meat in the basin, let it be an inch thick;
+then place the cut-up tongue, bacon and veal, lay a row of chopped
+truffles and a layer of the force-meat until the skin is covered,
+or as full as it will hold. It must be sewed up the back, the ends
+tied, like a cushion, or roly-poly; to do this you must butter a
+cloth and put it tightly over the turkey skin, as it will be quite
+too tender to stand the cooking, etc., unless supported by a napkin.
+Tie it up tightly and place it in a round stewpan with the bones and
+any trimmings of veal or poultry at hand, add to it two boiled calf’s
+feet, or an ounce of gelatine, two onions stuck with four cloves, a
+bunch of parsley, six green onions, a bunch of sweet basil, and a
+bunch of thyme, two blades of mace, and a dozen pepper corns, or
+whole peppers; moisten all with half a pint of wine or brandy. Warm
+this up and put in your tied-up gelatine, pour over it as much white
+veal stock as will cover it well, put it back in the stove to simmer
+gently for two hours and a half; let the gelatine get cold in its
+own seasoning, and then take it out and put it under a weight while
+you remove the stock or gravy; take off all the cold grease from the
+surface and clarify with eggs in the usual way. When the gelatine
+is quite cold, remove the weight, take it from its napkin, wipe it
+and glaze it, and place it on a dish. Decorate it with the strained
+gravy, which should have been placed on ice as soon as clarified and
+strained. It will now be a firm jelly; if not, put it on ice again,
+and trim the boned turkey or fowls with it.
+
+Gelatines of turkeys, geese, capons, pheasants, partridges, etc., are
+made in the same way. This is from the finest source, and will repay
+any one who tries to make this magnificent dish. It has never, to my
+knowledge, been given in an American cook-book, as it was obtained
+from one who was _Chef de Cuisine_ to a crowned head of Europe.
+
+
+                             WILD TURKEY
+
+If the turkey is old, or tough, it must be boiled one hour before
+being stuffed for baking. Then stuff it with oysters, bread and
+butter, and season with pepper and salt; baste with butter, and the
+juice of the turkey. Make the gravy by putting in the pan a pint of
+oysters, or button mushrooms, throw in a cup of cream, or milk, salt
+and pepper, and send to table hot, with the turkey.
+
+
+              A PLAIN WAY TO COOK A TURKEY BY ROASTING
+
+Make a dressing to suit you; there are several to choose from in
+this book, made from bread, or forcemeat. Stuff the turkey, season
+it with salt, pepper, and a little butter, dredge it with flour and
+put it in the oven; let the fire be slow at first, and hotter as it
+begins to cook. Baste frequently with butter; when the turkey is well
+plumped up, and the steam draws toward the fire, it is nearly done;
+then dredge again with flour, and baste with more butter until it is
+a nice brown. Serve with gravy and bread sauce; some like chestnuts
+stewed in the turkey gravy, and served with it. A very large turkey
+will take three hours to roast, one of eight pounds will take two
+hours.
+
+
+                     ROAST TURKEY A LA PERIGORD
+
+For this purpose choose a fine young hen turkey; make an incision
+at the back of the neck, and through this take out the entrails, as
+the turkey looks so much nicer than when otherwise cut. Cut away the
+vent, and sew up the place with coarse thread; singe off the hairs
+and scald the legs to get off the black skin, if the skin is black,
+as it sometimes is. The neck should be cut off close into the back,
+and the crop left entire; some cooks can do this and some think it
+too much trouble. Break the breast bone and take it out. Lay a little
+salt on the turkey, and cover it up, while you prepare the stuffing.
+Wash three pounds of truffles, if the hen turkey is a large one; if
+it is small two pounds will do. Peel the truffles and slice them;
+throw them into water, and scald them; add two pounds of fat ham, or
+bacon, also the turkey liver, and a quarter of a pound of veal liver;
+season this with pepper, salt, nutmeg, chopped thyme, and a clove of
+garlic. Set the stew-pan, containing all these ingredients, on a
+slow fire, and let them cook for an hour, stirring them occasionally,
+with a wooden spoon. Mash them all up and let it get cool; when cool,
+stuff the turkey full of the truffle dressing, and fill the crop
+also; sew it up carefully, and tie it with a string, then truss the
+turkey, and if time allows, put it away for the next day. It should
+then be roasted, keeping it well basted with the liquor the truffles
+were boiled in, and butter added to it.
+
+
+                   BOILED TURKEY AND CELERY SAUCE
+
+Draw a fine, young turkey hen, and remove the angular part of the
+breast bone; take two pounds of fat veal dressing and stuff the
+turkey with it. Put over the fire to cook the veal, bones, and turkey
+giblets, to make some white soup stock; season this and let it boil
+until you want to put the turkey on to cook. Now truss your turkey
+and put it in a boiling pot with a carrot, two onions, a head of
+celery, and a bunch of sweet herbs; now pour over the turkey the
+stock from the veal and giblets; cover with it, if enough; if not,
+put in water to cover it and set it to boil; when it has boiled one
+hour, put it on the back of the stove, and let it simmer and braise,
+until dinner. Take off any strings that may look badly; dish it up.
+Pour over it a well-made _puree_ of celery, or oyster sauce, and send
+to table. This is an elegant mode of serving turkey.
+
+
+                   BOILED TURKEY WITH OYSTER SAUCE
+
+Clean and truss it the same as for baking. Stuff the turkey with
+oysters, bread crumbs, butter and mace, all mixed and seasoned. Put
+it on the fire in a kettle of water not hot, but slightly warm; do
+not drop it into boiling water or it will break the skin and spoil
+the appearance of the turkey. Cover it close, and when the scum rises
+take it off. Let the boiling continue for one hour, then put the pot
+containing the turkey on the coolest part of the stove, and let it
+simmer for half an hour. Serve with oyster sauce in a sauce boat.
+
+
+                            DUCK ROASTED
+
+Pick, draw and singe the duck; wash it out carefully and stuff it
+with potatoes, mashed with butter, onions, and parsley. Put it down
+to a good fire or in a hot oven, pour in a cup of water; let it roast
+for half an hour if it is fat and tender, longer if tough. As soon as
+the duck is cleaned, boil the giblets, and before serving, chop them
+up fine with some of the gravy from the duck, two tablespoonfuls of
+catsup, a lump of butter, and a little brown flour. Have lemons cut
+on side dishes, or serve with brown duck sauce No. 1. See sauces for
+meats, ducks, etc.
+
+
+                        DUCKS, TAME AND WILD
+
+Tame ducks are prepared for the table the same as young geese, that
+is, stuffed with bread, butter, pepper and onion, or with mashed and
+seasoned Irish potatoes. Wild ducks should be fat, the claws small
+and supple; the hen is the more delicate. Do not scald wild ducks,
+but pick them clean and singe over a blaze. Draw and wipe them well
+inside with a cloth; rub pepper and salt inside and out; stuff each
+duck well with bread and butter stuffing. If the ducks are at all
+fishy, use onion in the stuffing, and baste very freely. It is well
+to parboil them in onion and water before stuffing; throw away the
+water and then proceed to stuff and roast them. Put in the pan a
+teacup of butter, baste well with this, and when nearly done, dredge
+flour over the ducks, and brown them nicely. For the gravy you must
+boil the giblets; while the ducks are cooking mince these fine; add
+pepper, salt, and a teaspoonful of browned flour. Take a glass of
+wine and a large spoonful of currant jelly; heat them and serve with
+the ducks, mixed with the giblets, or serve it in a dish alone; as
+you like.
+
+
+                          CANVAS-BACK DUCKS
+
+These are cooked the same as wild ducks, without onion however, in
+the basting, as they have no disagreeable taste. Serve wine and
+currant jelly with canvas-back ducks.
+
+
+                    TO STEW DUCKS WITH GREEN PEAS
+
+Truss the ducks as for baking and boiling, and put them away in the
+pantry; then put two ounces of butter in a stew-pan on the fire, stir
+in two tablespoonfuls of flour, stir until it becomes brown or a fawn
+color; then pour in a pint of broth or gravy made from veal, or from
+water in which the ducks or chickens have been boiled. Stir this
+while cooking, and when it boils, put in the ducks; let them cook for
+half an hour, or until done or nearly so, then add a quart of green
+peas, an onion chopped, and a sprig of parsley; allow these to stew
+gently until done; remove the parsley and the ducks, and if there is
+too much sauce, cook it down a little; dish up, pour the peas and
+gravy over the ducks and serve.
+
+
+                            ROASTED DUCK
+
+Clean, draw and truss the duck, or ducks, wash them nicely, salt
+and pepper them, and get ready a sage and onion stuffing (see roast
+goose) or stuff with mashed potatoes, or bread, butter, onions,
+pepper and salt mixed, and bound together with an egg.
+
+
+                          BROILED TEAL DUCK
+
+Split the duck like a partridge down the back, broil on clear coals,
+butter freely, and serve on buttered toast; pepper and salt when
+broiled, just before putting on the butter; if salted before it
+extracts the fine flavor.
+
+
+                             WILD DUCKS
+
+There are several kinds of ducks South, and some are very fine. Truss
+wild ducks and lay them in a pan to bake with a small onion in the
+body; put butter over them, with a bunch of celery, a little pepper
+and salt; cook slowly and garnish with lemon. Wild ducks should be
+wiped dry after they are drawn, and rubbed on the inside with pepper
+and salt, except the canvas-back, which should be left to its own
+delicious flavor.
+
+
+                             WILD GEESE
+
+Wild geese should be cooked rare, and stuffed with a dressing of
+bread, butter, and a small quantity of pungent seasoning, such as
+onion, cayenne, or mustard.
+
+
+                  ROAST GOOSE, WITH SAGE AND ONION
+
+Draw a fine fat goose, stuff it with a seasoning of the following
+mixture: Take four onions, peel them and boil them ten minutes in
+plenty of water to take from them the strong taste. When the onions
+have boiled take them from the fire, chop fine, and add to them a
+large spoonful of sage leaves dried and powdered, then add a cupful
+of stale white bread crumbs, a teaspoon of black pepper, a little
+cayenne, and a teaspoon of salt. Mix all together with a cup of milk
+or beef water, and stuff the goose with it. Put it in the oven and
+brown it nicely; baste often with butter; when done dish it with its
+own rich brown gravy, and send to table with a boat of apple sauce.
+
+
+                GOOSE, WITH CHESTNUTS A LA CHIPOLITA
+
+Get the goose ready as usual. To prepare the stuffing take sixty
+large chestnuts, peel them by scalding, then put them in a stew pan
+with two ounces of butter, one onion chopped fine, and a sprig of
+parsley; chop and mix all together and stuff the goose with it; mix
+with the chestnuts one pint of good broth, and stew them down in it
+before stuffing the goose. Boil down the gravy very much, and when
+the goose is served, add the juice of two oranges, half a pound of
+currant jelly, and a lemon peel in the gravy. Pour this over the
+goose when it goes to the table.
+
+
+                         GAME, VENISON, ETC.
+
+Venison is the finest game we have South. The haunch or saddle is
+always roasted; it requires constant attention, and should be turned
+and basted frequently while cooking. Cover the fat with thick white
+paper while cooking; when nearly done, take off the paper and baste
+well with claret wine, butter and flour. Currant jelly is the usual
+accompaniment of roasted venison, and is preferred by some to wine,
+in cooking it.
+
+
+                            VENISON STEAK
+
+Venison steak is good fried or broiled. If to be broiled, season with
+pepper, salt, and butter, and cook quickly on a hot gridiron. If the
+meat is not fat, make a gravy for it of wine, flour, and butter.
+Serve hot.
+
+
+                            VENISON PASTY
+
+This is a pie made from the bones, meat, etc., of venison, after the
+steak and haunch are taken off. Cut up and stew, or braise the parts
+of meat intended for the pie; season with pepper, salt, port wine,
+butter, and if liked, mushrooms; stew all until tender, then make a
+paste and finish like chicken pie. This is better to eat cold than
+hot and should be rich enough to be a solid jelly when cold.
+
+
+                    SQUIRREL, OR YOUNG RABBIT PIE
+
+Cut up two or three young squirrels or rabbits; put them in a
+saucepan to cook with two ounces of butter, a handful of chopped
+mushrooms, a bunch of parsley and two shallots chopped; season with
+pepper and salt, and a little thyme or sweet herbs; cook them a light
+brown. Throw in a glass of white wine, a half cup of brown gravy from
+veal or chicken, and the juice of half a lemon. Toss all up on the
+fire fifteen or twenty minutes, and it is ready to be put in the pie.
+If you have no gravy on hand, add to the rabbits a cup of sweet milk,
+and a piece of butter, as large as a hen’s egg. Make a nice paste,
+line the sides of the pan, pour in the stewed rabbit, and cover with
+paste. Bake until a light brown, and eat cold or hot. It is almost as
+good as venison pie.
+
+
+                       HARE OR RABBIT ROASTED
+
+If the hares and rabbits are young, the ears will be tender. Clean
+the rabbits and wash them through several waters. If to be roasted,
+they must be stuffed with grated bread crumbs, suet or butter, a
+chopped onion, the liver of the rabbit chopped, and a lemon peel
+grated. Moisten with eggs and a little claret. Put this in the rabbit
+and sew it up; baste with butter, and cook for two hours. Make the
+gravy with the drippings in the pan, a little cream or milk, and
+flour. If the rabbits are old, they are good stewed slowly with sweet
+herbs, wine, water, and chopped onions, and thickened with flour and
+butter.
+
+
+                    CEDAR, OR CAROLINA RICE BIRDS
+
+These are very small, but make a delicious pie by stewing them with
+butter and sweet herbs, and baking them in a light paste, with plenty
+of gravy.
+
+
+                         PARTRIDGE OR QUAILS
+
+Are nice roasted or broiled, and served on toast. If baked they
+require constant basting.
+
+
+                        PIGEON PIE. VERY NICE
+
+Take six pigeons, truss them, and stuff them with their own livers,
+a little bacon, some butter, parsley, and rolled cracker or a small
+piece of bread; salt to taste; cover the bottom of the baking dish
+with slices of veal or beef; season with chopped parsley, mushrooms,
+pepper, salt, and butter. Place the pigeons on this, and cover with a
+nice pie crust. When the pigeons are placed in the pan, lay between
+each two pigeons the yolks of two hard-boiled eggs. Be sure and have
+enough gravy to keep the pie very moist. This can be done by adding
+plain beef-stock or water as the pie bakes. Parboil the pigeons a
+little, also the beef, before putting them in the pan, and then keep
+the water they were boiled in to fill up the pie.
+
+
+                            ROAST PIGEONS
+
+Truss them when plucked and drawn, lay thin slices of fat bacon on
+their breasts; bake them three-quarters of an hour, and then make
+a gravy with their giblets, which should have been boiling for the
+purpose. Chop up the livers, etc., brown them and serve with the
+pigeons. Thin the gravy with the stock the liver was boiled in.
+
+
+                       TO ROAST A SUCKING PIG
+
+In selecting a pig for the table, one four weeks old is to be
+preferred. Let the pig be prepared in the usual way by the butcher,
+that is scalded, drawn, etc. Stuff it with a mixture of two or three
+onions, say half a pint when sliced and chopped, and a dozen leaves
+of sage, pepper and salt; set this to simmer on the fire, then throw
+in half a pint of bread crumbs if the pig is small--if a large one,
+put a pint of crumbs--a quarter of a pound of butter, and the yolks
+of four eggs. Cook this and stuff the pig with it; sew the pig up
+and put it in the oven to roast; baste it often with a brush or
+swab dipped in olive oil, dust a little sugar over it, and brown it
+evenly. Take off the head before serving, take out the brains, put
+them in a stew pan; add to them some chopped parsley, pepper, and
+salt, a cup of the gravy from the pig, and the juice of a lemon. Stir
+this over the fire, and send it to the table hot in a separate boat.
+
+
+
+
+                             VEGETABLES
+
+
+                 IRISH POTATOES, MASHED AND BROWNED
+
+Boil them without peeling; peel them while hot, mash them up with
+sweet butter, a little milk, pepper and salt. Many like them better
+when mashed and smoothed over with a knife blade, and slightly
+browned in the oven. They can be kept hot in this way if the meal is
+kept back for a guest, which is convenient on some occasions.
+
+
+            STEWED IRISH POTATOES. A NICE BREAKFAST DISH
+
+Wash, peel, and slice six potatoes; throw them for a few moments into
+cold, salted water, take them out in five minutes and place them in a
+stew pan on the fire; cover them with cold water; when tender, throw
+off all the water, pour over them half a cup of sweet milk, a little
+salt, pepper, and chopped parsley, and thicken them with a spoonful
+of butter, rolled in flour, or a teaspoonful of flour, beaten in
+carefully to prevent it from lumping; stew a few moments and serve in
+a covered dish.
+
+
+                                PUFFS
+
+Very nice potato puffs may be made by mashing seven or eight
+potatoes smoothly, and mixing in with them two well-beaten eggs, two
+tablespoonfuls of melted butter, also well-beaten, and a cup of milk.
+Pour it into a pan and bake in a hot stove.
+
+
+                           FRIED POTATOES
+
+Wash and pare a sufficient quantity for the meal. Slice them in the
+machine, taking care to bear down lightly, so as to have the slices
+very thin. Have ready a vessel of very hot lard, and drop the sliced
+potatoes into it, letting them remain till they begin to brown. Take
+them out with a wire ladle, scatter a little fine salt over them, and
+serve while hot. Success depends almost entirely upon having the lard
+sufficiently hot. If the potatoes do not brown, but absorb fat, and
+are limp and greasy, be sure the lard must be made hotter. Properly
+fried, they may be eaten with relish when cold, as they are crisp and
+palatable.
+
+
+                           FRIED POTATOES
+
+Pare and cut the potatoes in thin slices; throw them as you cut them
+into salted water to cool, and make them crisp. Put them piece by
+piece on a dry towel and wipe dry, then drop them into boiling fat,
+enough to float them. As they brown dip them out with a skimmer, and
+salt them a little.
+
+
+                           POTATO CROQUETS
+
+Take six boiled potatoes (cold mashed potatoes will do), add three
+tablespoonfuls of grated ham, a little pepper, salt, and chopped
+parsley, also, the yolks of three eggs; form into balls, dip in egg
+and roll in bread crumbs; fry in hot lard; garnish with parsley.
+
+
+                           SWEET POTATOES
+
+Are good baked plain in their skins; or boiled, peeled and sliced,
+served with butter; or boiled, and then sliced in a pan, butter and
+sugar thrown over them, and baked in the stove. Some persons like
+them boiled and mashed with butter, and browned in the oven like
+Irish potatoes.
+
+
+                          TURNIPS, TO COOK
+
+Boil or steam them after peeling; when they are quite tender, you
+must mash them like potatoes, and season with pepper, salt and butter.
+
+
+                       ONIONS BOILED AND FRIED
+
+Trim and peel them, and boil them in water until quite tender, then
+dish them. Season with salt, pepper and butter. Many like them cut
+in slices and fried a light brown; they are good on a beefsteak when
+washed in two or three waters after being sliced, then put into hot
+lard and some of the beefsteak gravy, fried gently until a light
+color, and served around the steak.
+
+
+                        GREEN CORN ON THE COB
+
+Get it as fresh from the field as possible, and if you desire it
+boiled on the cob you must (when it is well silked) throw it into
+boiling salted water. Corn requires only fifteen minutes boiling; too
+long boiling takes out the sweetness from the grain.
+
+
+                          STEWED GREEN CORN
+
+Take a dozen fresh, tender ears of corn; cut it off the cob, and put
+it in a stew pan with a quart of cold water. No salt at first. Let it
+cook half an hour and then stir in a lump of fresh butter, a spoonful
+of flour, and salt and pepper to taste. If too dry, add a cup of
+sweet milk, or water, if the milk is not convenient.
+
+
+                         GREEN CORN FRITTERS
+
+Beat three eggs with a cup of milk; to this add a pint of boiled
+green corn grated; throw in flour enough to make a batter thick
+enough to drop from a spoon; salt and pepper to taste, beat it very
+hard, and drop into boiling lard one spoonful at a time. This is a
+great luxury and a good substitute for oysters during the hot season.
+
+
+                 SUCCOTASH, OR CORN AND BEANS MIXED
+
+Boil for half an hour two pints of green shelled beans, or the same
+amount of string beans; then pour off the water, cut the corn from
+two dozen ears, put it in the pot among the beans; add salt and
+pepper, and cover them with boiling water. Let it boil for half an
+hour, and add a lump of butter as big as a hen’s egg, rolled in
+flour; let this boil up once and it is done.
+
+
+                            CORN OYSTERS
+
+One pint of grated green corn, one cup of flour, one dessertspoonful
+of salt, one teaspoonful of pepper and an egg. Mix all together, and
+drop and fry in hot lard. This is a nice breakfast dish.
+
+
+                        ROASTING EAR PUDDING
+
+Cut as much corn from the cob as you require; a dozen ears make
+a large pudding. To every three ears allow an egg, a spoonful of
+butter, a little pepper and salt, to suit your taste; fill and cover
+it with sweet milk. Let this bake an hour.
+
+
+                       OKRA AND CORN FRICASSEE
+
+Put a pint of cut okra in a frying pan in which there is a cupful of
+hot lard, or the fat of side meat; let it fry a little, then cut
+into it a pint and a half of corn; fry it until it is thoroughly
+cooked, pour off some of the grease, and dredge in a little flour,
+and a half cup of milk; pepper and salt, to taste, must be added just
+before dishing it up.
+
+
+                  A NICE WAY TO COOK OKRA OR GOMBO
+
+Take a pint of young tender okra, chop it up fine, add to it half
+as much skinned, ripe tomatoes, an onion cut up in slices, a
+tablespoonful of butter, a little salt and pepper, and a spoonful of
+water; stew all together till tender, and serve with meat or poultry.
+
+
+                       SALSIFY FRIED IN BATTER
+
+Scrape the salsify, throw it for a few moments into cold water, then
+parboil it, drain it and cut into lengths of three inches; allow it
+now to steep until cold, in a bowl with two tablespoonfuls of olive
+oil, one of French vinegar, pepper and salt; let it remain in this,
+occasionally turning it until ready to fry it. Then make a batter
+with eggs, milk, and flour; dip the salsify in this batter, and fry
+in hog’s lard; fry parsley with it and serve.
+
+
+                          TOMATOES STUFFED
+
+Take five large tomatoes, slice off that part which joins the stalk,
+cut out a little of their pulp, take out the seeds, and strain them;
+chop up the pulp with a handful of parsley, a slice of fat bacon, a
+slice of ham, and a cup of bread crumbs; fry all these, and season
+with butter, pepper, salt, thyme, and the yolks of two eggs; take
+it off the fire as soon as the eggs are beaten in, and stuff the
+tomatoes. Bake them for half an hour, pour some brown sauce or gravy
+over them and serve.
+
+
+                          TOMATOES TO BROIL
+
+Take ripe, red tomatoes, place them on the gridiron, broil, and
+turn until done through; then serve them whole, so that they can be
+seasoned at the table.
+
+
+               STEWED TOMATOES, WITH OR WITHOUT SUGAR
+
+Pour boiling water over six or eight large, ripe tomatoes, let them
+remain in it a few minutes to scald the skins, then take them out
+and skin them. Chop them up and put them to stew with a little salt,
+pepper, and a small piece of butter; then add a spoonful of rolled
+cracker or toasted bread, and a tablespoonful of sugar, if liked;
+if not, omit the sugar, and let them stew gently, for half an hour
+longer.
+
+
+                           TO COOK SPINACH
+
+Wash in two or three waters, as the grit adheres very closely to
+spinach; when well washed, boil it one half hour in clear water; add
+a little soda, if it does not look a nice green. When soft, drain it
+well and chop very fine--it cannot be too fine; add butter, salt if
+needed, and pepper to taste; garnish with hard-boiled eggs cut in
+fancy shapes; or, in early spring, it is nice to poach two or three
+eggs, and lay on the freshly cooked spinach.
+
+
+                         ASPARAGUS ON TOAST
+
+The fresher this vegetable is the better; and in picking and washing
+it, all stalks not crisp and tender should be thrown aside. Cut off
+nearly all the horny white parts, tie the rest in neat bunches, and
+boil in salted water for twenty minutes or half an hour; then take it
+out, let it drain a minute and lay on buttered toast, the heads all
+one way; cover with rich drawn butter sauce.
+
+
+                        ASPARAGUS WITH CREAM
+
+When cream is plentiful, cut the asparagus in inch pieces, boil, and
+then throw it into rich hot cream, with seasoning of pepper and salt.
+
+
+                      STEWED MUSHROOMS ON TOAST
+
+Pull out the stems of the mushrooms, and peel them; melt a
+tablespoonful of butter in a stew pan, throw into the butter a little
+salt, pepper, and powdered mace (if liked), lay the mushrooms in
+this, upper side down, and stew till they are tender, which will be
+in about twenty minutes. Fry a slice of bread until it is a light
+brown, and then arrange the mushrooms over it. Serve hot.
+
+
+                              EGG PLANT
+
+Parboil egg plant, slice it and dip each piece in beaten egg and roll
+it in pounded cracker; then drop it in hot lard and fry brown. Season
+with salt and pepper. They are delicious cooked this way, and taste
+like soft-shelled crabs. Another way is to parboil them, mash them up
+and season with eggs, onions, pepper, salt and butter; then place the
+mixture back in the shell, and bake. Serve in their shells.
+
+
+                    ANOTHER WAY TO COOK EGG PLANT
+
+Parboil, slice them, and without rolling them in anything drop them
+into boiling lard; season with salt and pepper. Some like them
+mashed and added to a batter of eggs, flour and milk, seasoned with
+pepper and salt, and then dropped like fritters into hot lard.
+
+
+                           BURR ARTICHOKES
+
+Get them young or they are not tender, wash them in salted water,
+and put them to boil. Boil until you can pull off a leaf easily;
+salt them and serve with drawn-butter sauce, with vinegar in it, or
+mustard and oil, as preferred.
+
+
+                    SNAP BEANS, STEWED AND BOILED
+
+Pick and snap them when green and tender, cut them small, and throw
+into boiling water; let them cook gently for two hours; then stir in
+a half cup of broth, and a cup of milk; let them stew in this for
+half an hour longer; season with salt and pepper to taste. Many like
+them cooked with a piece of lean side bacon. They require several
+hours boiling, if not very young. Put the beans in first, and when
+half done, put in a pound or so of bacon to an ordinary mess of beans.
+
+
+                     GREEN ENGLISH PEAS, TO STEW
+
+Shell a quart of green peas for a small mess. Wash them in cold
+water, and put them on to cook in a stew pan with a pint of boiling
+water, or enough to cover them. Let them cook half an hour, and then
+stir in a large lump of butter rolled in flour; let this cook a few
+minutes, and add a teaspoonful of white sugar, same of salt and
+pepper, and serve while hot. Do not let them cook dry. Lamb and green
+peas is a favorite dish in the spring of the year.
+
+
+                           MARROWFAT PEAS
+
+This is a late sort of green pea, and is much richer in taste than
+the earlier ones, but not so delicate. They must be dressed like the
+early peas, by boiling in water, and when soft, pour off the water.
+They are sometimes a little strong if the water is not changed. Fill
+up with milk, or milk and water, and boil a little longer, then
+season with butter, pepper and salt, and thicken with a teaspoon of
+flour stirred in among the peas.
+
+
+                        LIMA, OR BUTTER BEANS
+
+Shell them, and lay them in cold water for an hour or so before
+cooking; this renders them more delicate and mealy. When ready to
+cook, put them in a stew pan in boiling water enough to cover them;
+let them boil fast and keep them covered while cooking; examine them
+in an hour, and if soft, pour off nearly all the water and stir in a
+lump of butter, some pepper and salt. Lima beans and sweet corn make
+the finest succotash, although string beans are generally used.
+
+
+                           SQUASH, STEWED
+
+If not very young, you must peel the squashes, steam or boil them
+until tender, and season them with sweet milk or cream, and a little
+butter, pepper and salt; let them stew down in this until they are
+thick, and of the consistence of mashed potatoes. Another way is to
+take them from the steamer, mash them with a cut-up onion, and a
+slice or two of ham; then stew them down thick, adding pepper and
+salt to taste.
+
+
+                        STEWED SUMMER SQUASH
+
+Gather them while young and tender. Peel, cut them up, take out the
+seeds, and put them on to boil; let them cook rapidly until very
+tender. Drain them well in a colander, and mash with a wooden spoon.
+Put this pulp in a stew pan with a small piece of butter, a gill of
+cream, and a little pepper and salt; cook this, and stir constantly
+until the squash is dry. Serve very hot.
+
+
+                       PUMPKIN WITH SALT MEAT
+
+This is very good cooked with salt meat and brown sugar. Slice the
+pumpkin and put it in the oven with brown sugar, or good molasses;
+slice some smoked meat and lay it in among the pumpkin; cook it
+tender. It is better than many things with more reputation.
+
+
+                    CAULIFLOWER, WITH WHITE SAUCE
+
+Remove the green stalks, and if the heads are large, divide them into
+quarters; wash and boil them with a little pepper, butter and salt;
+serve with drawn butter or white sauce, when they become soft and
+tender.
+
+
+                           STEWED CABBAGE
+
+Cold cabbage left from dinner can be drained from the pot liquor in
+which it was boiled, and then simmered for half an hour in water, or
+milk and water; pour off all the water when it is tender, and stir in
+the pot a lump of butter or clarified drippings; let it cook gently,
+then throw in a cup of milk or cream; thicken it with flour, and
+season with pepper and salt. Serve with the cream gravy poured over
+the cabbage.
+
+
+                            BEETS BOILED
+
+Wash the beets clean, but do not trim the roots, or they will bleed
+and lose their sweetness. If the beets are young and tender, they are
+nice cooked whole, and then stewed in a little butter, with sugar,
+salt and vinegar added. Let them simmer in this batter for twenty
+minutes, and serve. If the beets are large, boil, and slice them when
+cooked, and season with vinegar, pepper and salt, or slice them, and
+serve with butter.
+
+
+                          PARSNIP FRITTERS
+
+Boil the parsnips in salted water until they are done; make a batter
+of an egg, a spoonful of milk and flour, pepper and salt, and when
+the parsnips are cool enough to handle cut them in rounds, dip them
+in the batter and drop them into hot lard; fry a light brown, turn
+them and fry the other side. When brown on both sides, drain them
+from the grease. They are good, mashed like turnips.
+
+
+                         MACARONI IN A MOULD
+
+Boil macaroni till it is tender, line a mould with it, fitting it in
+closely. Make a mince of any kind of meat, raw or cooked; season with
+sweet herbs, butter, pepper, chopped eschalot, and a couple of eggs;
+fill the mould with this and boil for twenty minutes. Serve with
+white sauce No. 10 put around the macaroni.
+
+
+                     MACARONI AND GRATED CHEESE
+
+Take a quarter of a pound of macaroni, break into lengths, and throw
+it into cold water to soak, an hour or so after breakfast. Boil it an
+hour, take it out of the pot and put in the bottom of the pan a layer
+of the boiled macaroni and then a layer of grated cheese; strew over
+the top a teaspoonful of salt and some lumps of butter as big as a
+nutmeg. Then fill up the pan with new milk and bake until browned on
+top, but never let it get dry; it is better to put water in, if your
+milk has given out, than to let it get the least dry. This is a rich
+dish when well made, but a poor one if badly made, and served dry.
+
+
+
+
+                         EGGS, OMELETS, ETC.
+
+
+_In choosing eggs_ hold each one up to the light; if fresh, the white
+will be clear and the yolk distinct; if they are not good, they will
+have a clouded appearance.
+
+_Eggs for boiling_ must be as fresh as possible; they may be kept
+fresh for several weeks by packing them in bran. Lay the small end
+of the egg downward in the box. You may also keep them for months by
+greasing them with melted lard, or beef fat, or in a weak brine of
+lime water and salt; strong lime water will eat the shell, and if
+_very_ strong will cook the eggs. Add to a common bucket of water a
+pint of salt and a pint of lime; stir it well, and it is ready to
+receive the eggs.
+
+_Omelets_ require a thick bottomed pan, as an ordinary pan is too
+thin and would scorch the eggs before they could be properly cooked.
+For turning omelets, eggs, fried parsley, etc., have a skimmer spoon
+with a flat, thin blade, with holes, to let the fat from the fry.
+
+
+             TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD
+
+Wash the eggs clean, drop them as wanted in a stewpan of boiling
+water; if you desire them soft, let them boil just three minutes by
+the watch; if only the yolk is to be soft five minutes will do it;
+but if wanted very hard for salad, sandwiches, etc., let them boil
+ten or fifteen minutes. Then put them in cold water, to make them
+peel easily. If soft-boiled eggs are kept in the shell before eating
+them, they will harden very much from the heat of the shell.
+
+
+                      EGGS, AU GRATIN, FOR LENT
+
+Boil the eggs hard, peel and cut them in slices, and lay them in a
+deep dish in close circular rows. Make a sauce of a tablespoonful of
+butter, the yolks of four eggs, a little grated cheese and half a cup
+of sweet milk. Stir this over the fire until it thickens, pour it
+over the eggs, strew some bread crumbs on the top, and bake for about
+ten minutes; then send to table hot.
+
+
+              POACHED EGGS WITH TOAST AND ANCHOVY PASTE
+
+Toast six pieces of bread, shape them round, before browning; keep
+them where they will be hot until you poach the eggs. Take a tin
+dipper, half fill it with boiling water, and drop it gently into the
+pot again, holding it so that none of the water from the pot can
+get into the dipper; keep it firm by holding it yourself or getting
+it held for you, and break a nice fresh egg into the dipper; let it
+stand until the white is firm. Lay each egg on one of the slices of
+toast, use butter and salt on the toast for both egg and toast; break
+each egg in this way until your six eggs and six pieces of toast
+are used; butter very freely, and serve hot. Anchovy paste may be
+spread on the toast before the eggs are put on, but it is a nice dish
+without it and very suitable for a delicate breakfast.
+
+
+                        POACHED EGGS AND HAM
+
+Poach your eggs in a tin dipper, as directed, and when done put them
+on round slices of broiled or fried ham. Many prefer this to fried
+ham and eggs.
+
+
+                EGGS WITH BROWNED BUTTER AND VINEGAR
+
+Put four ounces of butter into an omelet pan over the fire; as it
+begins to sputter, break the eggs into it without disturbing the
+yolks, season with pepper and salt; fry the eggs carefully and remove
+them on to the dish in which they are to be served. Put two ounces
+more butter in the pan, fry it of a brown color; put to the butter
+two tablespoonfuls of vinegar, pour it over the eggs and serve.
+
+
+                         OMELETTE AU NATUREL
+
+Break eight eggs into a bowl; add a teaspoonful of salt, half as much
+pepper, beat up the whole very hard and throw in a tablespoonful of
+water. Have the omelet-pan on the fire with a cup of sweet butter
+heated to a gentle heat (fierce heat would scorch the eggs); pour
+the eggs into the heated butter; raise it as it cooks, with a
+skimmer-spoon, turn in the brown edges, or turn one half over the
+other, as it keeps in the lusciousness of the omelet. Keep gently
+rolling it, as it cooks, until, when done, it is round like a small
+roly-poly pudding. Omelette au naturel is the basis of all omelets,
+for, by substituting different seasonings, you have all the varieties
+of them. Parsley and onion chopped fine and mixed with the eggs is
+one variety; grated ham and parsley is another; sugar makes another
+class, and so on.
+
+
+                   A NICE OMELET WITH GREEN ONION
+
+Beat the whites and yolks of six eggs separately, put in a
+tablespoonful of butter, a spoonful of chopped green onion and one
+of fine-cut parsley, and mix with the eggs; then put it into a
+thick-bottomed pan, in which you have placed a half cup of butter.
+Roll it up as it cooks, and tilt the pan on one side, that the omelet
+may cook on the other side; roll up again as it cooks. Do not let it
+get hard and brown, but keep it soft. Keep on rolling as well as you
+can; a little practice will make you perfect. When the eggs cook,
+butter, pepper and salt them, and turn on a dish.
+
+
+OMELET FOR ONE PERSON
+
+Beat two eggs--yolks and whites separately; in a bowl put a
+tablespoonful of water, a little parsley, a teaspoonful of butter,
+and a little green onion, if liked; beat the eggs into this, and
+whisk all very rapidly for a few minutes; then pour it into a pan,
+where there is a tablespoonful of butter just hot enough to color the
+eggs; cook them very slowly, and roll up the omelet as it cooks until
+it is like a rolled pancake; pepper and salt it at the last moment of
+cooking, as putting in salt too soon makes eggs tough.
+
+
+                     OMELET WITH PARMESAN CHEESE
+
+Break six eggs into a bowl, add a gill of cream, four ounces of
+grated cheese, some pepper and a little salt; beat the whole
+together, pour into a pan, roll up and bake as directed. Butter it
+well before sending to table.
+
+
+                          OMELET WITH SUGAR
+
+Beat six eggs, whites and yolks separately, with seven spoonfuls of
+powdered sugar. Flavor with lemon, and bake like a pudding for ten or
+fifteen minutes, or just long enough to set the eggs. Longer baking
+will spoil the jelly-like consistency of the omelet.
+
+
+                          OMELETTE SOUFFLE
+
+Beat six eggs, the whites and yolks separately; put to the yolks
+four dessertspoonfuls of white sugar powdered, and the yellow rind
+of a lemon chopped very fine; mix them thoroughly, whip the whites
+to a high froth and add them to the yolks. Put quarter of a pound
+of butter into the pan, over a brisk fire, and as soon as it is
+completely melted pour in the mixture; stir it that the butter may
+be completely incorporated with the eggs. When it is so, put it in
+a buttered dish and set it over hot embers or ashes, strew powdered
+sugar over the top and color it with a hot shovel; this may be done
+in the oven. Serve as soon as possible, as it soon falls and so the
+appearance is spoiled.
+
+
+                     OMELETTE SOUFFLE IN A MOULD
+
+Break six fresh eggs, separate the whites from the yolks, put with
+the yolks three spoonfuls of rice flour and a tablespoonful of
+orange-flower water; stir these well together, whip the whites of the
+eggs to a high froth, and mix them with the yolks. Pour the mixture
+into a buttered mould, about half full; bake it in a moderate oven
+for half an hour. When done turn it on to a dish and serve quickly.
+This omelet must be clear and shake like a jelly.
+
+
+                         A DELICIOUS OMELET
+
+Beat separately, and lightly, six eggs; add to them a tablespoonful
+of chopped green onion, and the same of parsley, chopped fine; beat
+them into the eggs with two tablespoonfuls of water, and at the last
+moment a little salt. Have a thick-bottomed skillet or pan on the
+fire, put in a teaspoonful of nice sweet butter, and when this is
+hot put in the eggs. Take a broad-bladed knife and keep rolling the
+omelet as it sets; do not let it get too brown, but roll it in an
+oblong shape; never turn an omelet over, but push and roll it, as
+described, then slide it on a hot dish, pour a spoonful of melted
+butter over it, and send it to table hot. A wood fire is the best,
+over which to cook an omelet, as you want only a blaze; a great
+heat in the stove makes it impossible to have the eggs of the light
+delicate brown required.
+
+
+                           SPANISH OMELET
+
+Beat up six eggs until quite light, add to them a cup of chopped ham
+and two small onions minced very fine. The onions should be cooked
+a little before being put into the eggs, or they will not be cooked
+enough. When mixed together put it into a thick-bottomed pan and
+commence rolling. When it is a light brown, give it the last roll,
+let it lie a moment in the pan, then dish it. Put fresh butter as it
+goes to table, for the butter the omelet is fried in is never good to
+send to table.
+
+
+                         OMELET WITH OYSTERS
+
+Break eight or ten eggs in a basin, whip them up well, add a gill
+of cream, a tablespoonful of sweet butter, a spoonful of chopped
+parsley, pepper and salt to taste; beat it again very light, then
+stir in a pint of chopped oysters, and when the butter is hot put in
+the omelet. When the eggs have partly set, roll the omelet in form of
+a cushion, which you can do by using the tin slice. Brown delicately,
+and serve with a little melted butter or some sauce you prefer.
+
+Grated Parmesan cheese is very fine in place of the chopped oysters;
+also, ham, in the above omelet, is an acceptable addition.
+
+
+
+
+                         SALADS AND RELISHES
+
+
+                              GARNISHES
+
+Parsley is most universally used to garnish all kinds of cold meats,
+boiled poultry, broiled steak and fish of many kinds. Horse-radish
+is much liked on roast beef; slices of lemon are liked by many on
+broiled fish or boiled calf’s head, etc. Mint is liked by many on
+roast lamb, and currant jelly is generally liked on game, ducks, etc.
+
+
+                           MUSHROOM CATSUP
+
+Lay fresh mushrooms in a deep dish, strew a little salt over them,
+then a fresh layer of mushrooms and salt, till you get in all the
+mushrooms. Let them stay in this brine three days; then mash them
+fine, add to each quart a spoonful of vinegar, half a spoonful of
+pepper and a teaspoonful of cloves; pour all this in a stone jar, and
+place the jar in a pot of boiling water; let it boil two hours, then
+strain it without squeezing the mushrooms. Boil the juice fifteen
+minutes, and skim it well; let it stand a few hours to settle; bottle
+and cork it well. Keep it cool, or it will ferment.
+
+
+                 A DELICIOUS FLAVOR FROM THYME, ETC.
+
+A delicious flavor from thyme, mint, sweet marjoram and rosemary may
+be obtained when gathered in full perfection. They should be picked
+from the stalks and put into a large jar, then pour strong vinegar
+or brandy over them; let them stay in this twenty-four hours, then
+take the herbs out, and throw in fresh bunches; do this three times,
+then strain the liquor or vinegar. Cork and seal the bottles tight.
+Do not let the herbs stay more than twenty or twenty-four hours in
+the liquid before straining, for fear of imparting an unsavory taste.
+This is very useful in soups.
+
+
+                   CELERY AND SWEET HERBS VINEGAR
+
+Take two gills of celery seed, pound them and put them in a bottle;
+fill the bottle with sharp vinegar, shake it every day for two weeks,
+then strain and bottle it for use.
+
+
+                     GREEN TOMATO SOY, OR SAUCE
+
+Slice a peck of green tomatoes thin, salt them thoroughly, using a
+pint of salt. Let them stay in this all night, and in the morning
+drain them from the salt, wash them in cold water, and put them in a
+kettle with a dozen cut-up raw onions, two tablespoonfuls of black
+pepper, same of allspice, a quarter of a spoonful of ground mustard,
+half a pound of white mustard seed, and a tablespoonful of red
+pepper. Cover all with strong vinegar, and boil it until it becomes
+like jam. Stir it frequently while it is boiling or it will scorch.
+
+
+                       SUPERIOR TOMATO CATSUP
+
+Get a bushel of ripe tomatoes, scald them until they are soft enough
+to squeeze through a sieve. When strained, add to the pulp a pint and
+a half of salt, four tablespoonfuls of ground cloves, same of cayenne
+pepper, a quarter of a pound of allspice and a tablespoonful of black
+pepper, a head of garlic skinned and separated, and a half gallon of
+vinegar. Boil until it is reduced one-half, then bottle.
+
+
+                            TOMATO CATSUP
+
+Take enough ripe tomatoes to fill a jar, put them in a moderate
+oven, and bake them until they are thoroughly soft; then strain
+them through a coarse cloth or sieve, and to every pint of juice
+put a pint of vinegar, half an ounce of garlic sliced, a quarter of
+an ounce of salt, and the same of white pepper finely ground. Boil
+it for one hour, then rub it through a sieve, boil it again to the
+consistency of cream; when cold, bottle it, put a teaspoonful of
+sweet oil in each bottle; cork them tight, and keep in a dry place.
+
+
+          TOMATO CATSUP. RECIPE FOR MAKING A SMALL QUANTITY
+
+Take a gallon of ripe tomatoes, skin them by pouring boiling water
+over them; let them get cold and put them in a stew pan with four
+tablespoonfuls of salt, and the same of ground black pepper, half a
+spoonful of ground allspice, and three spoonfuls of ground mustard.
+Throw in eight pods of red pepper, and let all stew slowly until the
+tomatoes are soft and tender. Thin the mixture with enough vinegar
+to allow the catsup to be strained through a sieve; cook it fifteen
+minutes, and bottle up when cold. This will last in any climate, if
+well boiled and made according to these directions. Keep always in
+a cool, dark closet or cellar. Light ruins all catsups, pickles or
+preserves, when they are exposed to it. This is a fine recipe.
+
+
+                        FRENCH CHICKEN SALAD
+
+Roast one or two nice chickens, season them well, and when cooked,
+put them by to cool. Just before serving the dish, carve the fowls
+in small pieces, taking out all the large bones. Make a dressing
+of the yolks of six hard-boiled eggs to each fowl, mash the yolks
+very smooth with a wooden spoon and pour gently on them in a little
+stream a cup of olive oil; beat the eggs all one way till they are
+creamed. Add now a cup of vinegar to two fowls, a half cup to one,
+pepper, salt, and drop a little vinegar on the fowl, then pour on the
+dressing. Arrange on the dish, cool, fresh lettuce heads quartered,
+and slice six more hard-boiled eggs over all as a garnish. A few
+red beets are a handsome addition, mixed with the green lettuce and
+yellow eggs.
+
+
+                  CHICKEN SALAD FOR A SMALL COMPANY
+
+Boil four eggs hard, throw them in cold water; when cool, take the
+yolks of two in a bowl, pour over them a spoonful of mixed mustard,
+an ounce of sweet oil, a saltspoonful of salt, and a little black
+pepper; mix this carefully, pouring in the oil a little at a time;
+when it is smooth, pour in four tablespoonfuls of good vinegar, and
+one-half a teaspoonful of sugar. This is the dressing for your salad.
+
+The chicken is supposed to be already boiled or baked. When cold,
+pick all the flesh from the bones and pile it in the centre of a
+glass bowl, or dish; mix with it three heads of celery, cut up fine,
+and season it with pepper and salt. About the time you wish it
+served, take six or seven heads of white-heart lettuce, split them,
+and place them closely around the cut-up chicken, and pour over it
+all the dressing. This is a plain and economical way, but if wanted
+richer, it is easy to add more eggs, and trim the salad with sliced
+hard-boiled eggs, over the top.
+
+
+                        A NICE CHICKEN SALAD
+
+Cut up the white parts of four or five heads of celery, reserving the
+green leaves. Pick all the meat from a fine baked chicken, chop this
+up, and mix it with the cut-up celery; lay it in a glass or china
+dish, where it will be cool.
+
+To make the dressing, rub the yolks of six hard-boiled eggs to a
+paste, with two spoonfuls of mixed mustard, a teaspoonful of white
+sugar, and enough oil to make it perfectly smooth; put this in
+slowly, a little at a time, and finish the dressing by pouring in
+half a cup of vinegar. Pour this over the celery and chicken, and
+garnish with white heads of split lettuce, also the reserved celery
+leaves, and four sliced hard-boiled eggs.
+
+
+                            POTATO SALAD
+
+Slice a pint of cold potatoes, put them in a dish, chop over them
+six eschalots, pepper and salt them, and pour over them a dressing
+of two tablespoonfuls of oil, one of made mustard, and half a cup of
+vinegar; it is better without eggs.
+
+
+                            POTATO SALAD
+
+Slice cold potatoes, add to them chopped eschalots, and season with
+pepper, salt, mustard, oil, tomato catsup and vinegar. Garnish with
+sprigs of parsley.
+
+
+                TOMATO SALAD, WITH OR WITHOUT SHRIMP
+
+Slice a dozen large tomatoes, slice with them three or four sweet
+peppers, then pepper and salt the tomatoes; lay slices of tomato
+and a little sweet pepper until the dish is full. Pour over all a
+dressing of oil, mustard and vinegar. A pint of shelled shrimp is a
+great improvement to this salad, but it is good without.
+
+
+                     JAMBALAYA OF FOWLS AND RICE
+
+Cut up and stew a fowl; when half done, add a cup of raw rice, a
+slice of ham minced, and pepper and salt; let all cook together until
+the rice swells and absorbs all the gravy of the stewed chicken, but
+it must not be allowed to get hard or dry. Serve in a deep dish.
+Southern children are very fond of this; it is said to be an Indian
+dish, and very wholesome as well as palatable; it can be made of many
+things.
+
+
+                      COLD SLAW WITH HOT SAUCE
+
+Chop fine a firm white head of cabbage, or better than that, slice
+it with a patent slicer; lay it in very cold water for an hour, then
+take it out, drain it, and when drained thoroughly, place it in the
+dish it is to be served in and pour over it the following sauce: Take
+two cups of strong vinegar to a quart of cut cabbage, stir in it one
+teaspoonful of mustard and salt, a tablespoonful of butter, and three
+teaspoons of white sugar. Make this all hot, and at the last moment
+stir in the yolks of two or three eggs; stir rapidly and pour on to
+the chopped cabbage in the dish. It should be served instantly or the
+sauce will harden.
+
+
+PLAIN COLD SLAW, WITH VINEGAR
+
+This is made by chopping or slicing the cabbage as in the above
+recipe. When it is soaked, and is cool and firm, dust pepper on it,
+throw in a little salt and pour over it a cup of cold, sharp vinegar.
+Sliced hard-boiled eggs are a great improvement if put over the
+cabbage when sent to table. Sliced onions also make a good salad when
+seasoned with salt, pepper and vinegar. Mix a little sweet, sliced
+vegetable pepper with the onions.
+
+
+
+
+                               PICKLES
+
+
+                      HINTS ON THEIR MANAGEMENT
+
+Pickles should always have vinegar enough to cover them; those
+intended for immediate use should be kept in wide-top stone-ware
+jars. Keep a cloth folded upon the pickles, and the jar covered
+with a plate or wooden vessel; they should occasionally be looked
+over, and the softest and least likely to keep, used first. Pickles
+intended for use the following summer should be assorted from the
+remainder when first made; choose those most firm, and of equal size;
+put them into stone, or glass-ware, with fresh vinegar to cover them;
+cover the vessel close, with several thicknesses of paper, or a tin
+cover, or if wide-mouthed bottles are used, cork them tightly.
+
+Cucumbers may be put down in a strong salt and water brine, to be
+greened and pickled as they are wanted. Keep them under the brine.
+When wanted, freshen them in two or three changes of water, for two
+or three days, until by cutting one open, you find it but little
+salt; then pour scalding vinegar over them three times, and keep them
+covered; add spices and seasoning to the vinegar, to suit the taste.
+
+The vessels in which pickles have been, whether of glass, wood, or
+stone, will never be fit for preserved fruit; they will surely spoil
+if put in them. After pickles are used, throw out the vinegar, wash
+the vessels first in cold water, then pour hot water into them, cover
+and let it remain until cold, then wash, wipe, and dry them near the
+fire or in the sun, and set them away for future use. Wooden ware
+will require to be wet occasionally, or to be kept in a damp place,
+that it may not become leaky. Should catsups seem frothy or foamy,
+put them in a bright brass, or porcelain kettle, over the fire; boil
+slowly, and skim until no more scum rises, then turn into an earthen
+vessel to cool, after which put in bottles and stop them tight.
+
+
+              TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES
+
+Take one hundred small cucumbers, or more, if you wish, salt them
+freely, and let them remain eight or ten hours; then drain them, put
+them into boiling vinegar enough to cover them, and place vine leaves
+among and over them to green them; let them scald a few minutes in
+the vinegar, and take them from the fire, but place them near it to
+keep warm and become green; if the leaves turn yellow, put fresh ones
+among them. When green you can pack them away in jars; season them at
+any time you may desire, as they will keep well if scalded thoroughly
+with the boiling vinegar.
+
+
+                     CUCUMBER PICKLES IN WHISKEY
+
+Prepare your cucumbers as usual by letting them stay a few days in
+brine, or if time is an object scald them in brine, and then proceed
+to pickle them. The same brine may be used many times, pouring
+it boiling hot on each mess of cucumbers. If you have no vinegar
+convenient drop your scalded cucumbers into a mixture of one part
+whiskey and three parts water. Secure them carefully from the air,
+and by Christmas they will be fine, firm, green pickles, and the
+whiskey and water will be excellent vinegar. Add spices after they
+are pickled. If you do not wish all your pickles spiced, keep a
+stone-pot of well-spiced vinegar by itself, and put in a few at a
+time as you want them.
+
+
+                      CUCUMBER AND ONION PICKLE
+
+Take a dozen fine crisp cucumbers and four large onions. Cut both in
+thick slices, sprinkle salt and pepper on them, and let them stand.
+Next day drain them well and scald them in boiling vinegar; cover
+close after scalding. Next day scald again with a bag of mace, nutmeg
+and ginger, in the vinegar; then place them in jars and cork close.
+If the vinegar seems to have lost its strength, replace with fresh,
+and put the bag of spices in again to keep the flavor.
+
+
+                  OLD-TIME SWEET PICKLED CUCUMBERS
+
+Put your cucumbers in brine for eight days; slice them without
+soaking; let the slices be an inch thick. When cut, soak them until
+the salt is nearly out, changing the water very often. Then put them
+in a kettle, with vine leaves laid between the layers; cover them
+well with leaves, and sprinkle pulverized alum all through them, to
+harden and green them, then cover with vinegar, and set them on the
+back of the stove until they become green. Take the cucumbers out
+and boil them a little in ginger tea (half an hour will be enough).
+Make a syrup of one quart of strong vinegar, and one pint of water,
+three pounds of sugar to four pounds of cucumbers, with one ounce
+of cinnamon, cloves, mace and white ginger to every ten pounds of
+fruit. Make this syrup hot, and put in the cucumbers and boil them
+until clear. When they are clear take them out and boil the syrup
+until it is thick enough to keep. Pour it over the cucumbers, which
+should have been placed in jars ready for the syrup. They are now
+ready to use, or seal up, as may be desired. If not convenient to
+pickle after eight days salt brining, it does not hurt to let them
+remain a few days longer.
+
+
+                            PICKLED EGGS
+
+When eggs are abundant and cheap, it is well to pickle some for a
+time of scarcity. Boil three or four dozen eggs for half an hour,
+let them cool, and then take off the shells, and place them in
+wide-mouthed jars, and pour over them scalding vinegar. Season the
+vinegar with whole pepper, cloves, or allspice, ginger, and a few
+cloves of garlic. When cold, they must be bunged down very close.
+Let them be well covered with the vinegar, and in a month they will
+be fit for use. The above pickle is by no means expensive, and as an
+accompaniment to cold meat is not to be surpassed for piquancy and
+gout.
+
+
+                        SWEET PICKLE OF FIGS
+
+Put the figs in brine at night; in the morning, or after being in
+brine about twelve hours, take them out, wash off the salt, and put
+them in alum water for three hours. Then take them out and scald
+them in hot water until heated through. Make a syrup of a quart of
+vinegar, a pint of sugar with a tablespoonful of cinnamon, mace, and
+cloves each; boil half an hour, and pour on the figs boiling hot.
+Repeat the boiling next day, and bottle up and seal for future use.
+
+
+                          SWEET PLUM PICKLE
+
+Take eight pounds of fruit, four pounds of sugar, two quarts of
+vinegar, one ounce of cinnamon and one of cloves. Boil the vinegar,
+sugar and spices together; skim it carefully and pour it boiling on
+the fruit; pour it off, and skim and scald each day for three days;
+it will then be fit for use. If for putting away, scald it the fourth
+time and cork up tightly. Plums prepared in this way are superior to
+the old way, with sugar alone.
+
+
+                      GREEN TOMATO SWEET PICKLE
+
+Slice tomatoes until you have seven pounds, sprinkle them with
+salt, and let them stand twenty-four hours. Then soak them for the
+same length of time in fresh water to get the brine from them. When
+drained off and ready, allow four and a half pounds of sugar, one
+ounce of cinnamon, one ounce of cloves, and enough vinegar to cover
+them. Boil the compound together and pour it over the tomatoes; let
+them stand twenty-four hours, then bring all to a boil, and tie away
+in jars, and keep in a cool place away from the light.
+
+
+                       CANTALOUPE SWEET PICKLE
+
+Take a ripe cantaloupe, quarter it, remove the seeds and cut it into
+pieces an inch square. Put the cut pieces in a stone crock, and
+pour on scalding vinegar; when it cools heat it again, and return
+it to the cantaloupe. Repeat this next day. On the fourth day take
+out the fruit and add fresh vinegar to cover it. To every quart of
+this vinegar add three pounds of loaf sugar, and five pounds of
+cantaloupe. Put to them nutmeg, cinnamon and mace, to taste. Put all
+in a porcelain-lined kettle and simmer until the fruit can be pierced
+with a straw. Pack it in small jars and keep in a cool place.
+
+
+                       CHOPPED CABBAGE PICKLE
+
+Put together one pint of chopped onions, three gills (or three
+wineglassfuls) of white mustard seed, three tablespoonfuls of ground
+mustard and the same of celery seed; add a pound of brown sugar
+and three quarts of good vinegar. Cook this compound slowly until
+it begins to thicken, then pour it hot upon two gallons of chopped
+cabbage, which should be shaved or chopped very thin. This pickle is
+ready to bottle for use when it has boiled fifteen minutes.
+
+
+            TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE
+
+Cut four cabbage heads into eighths, if large, or quarters, if small;
+they must be white and tender. Soak it in strong brine for three days
+and scald it in clear water until you can pierce it with a straw.
+Take it out and dry it on large dishes for twenty-four hours. Then
+put it into strong vinegar, with powdered turmeric, sufficient to
+color the cabbage yellow. Let it remain in this vinegar ten days;
+then take it out and drain on a sieve for several hours. Have the
+following spices prepared, then pack in a jar alternately one layer
+of cabbage and one of spices. For each gallon of vinegar allow five
+pounds of sugar, three ounces of turmeric, two of ginger, four of
+horseradish, two of white mustard seed, one-half ounce of celery
+seed, quarter of an ounce of mace, two ounces of whole pepper, white
+if you can get it, and four ounces of garlic. Scald the vinegar and
+sugar together, and pour hot on the cabbage and the spices. Cover
+tight, and you will have an admirable pickle.
+
+
+                        TO PICKLE RED CABBAGE
+
+Slice the cabbage and sprinkle with salt. Let it remain three days;
+drain, and pour over it boiling vinegar in which you have put mace,
+bruised ginger, whole pepper and cloves; let it remain in this until
+next day. Then give one more scald, and it is ready to put up for
+use. The purple red cabbage is the best.
+
+
+                          CHOW-CHOW PICKLE
+
+Take a quarter of a peck each, of green tomatoes, pickling-beans, and
+white onions (scald the onions separately), add one dozen cucumbers,
+green peppers, and a head of cabbage chopped. Season with ground
+mustard, celery seed, and salt to taste. Pour over these the best
+cider vinegar to cover them, and let all boil two hours, and while
+hot add two tablespoonfuls of sweet oil and the same of white sugar.
+Bottle and seal up carefully in wide-mouthed glass jars.
+
+
+                         PICKLED CAULIFLOWER
+
+Take large, ripe, full-blown cauliflowers; divide the pieces equally
+and throw them into a kettle of boiling water; boil them until a
+little soft, but not as much as if for the table. Take the pieces out
+and let them cool, then scald an ounce of mace, to each quart of
+good cider vinegar, and pour it hot on the cauliflower. Spices such
+as are usually used in pickling, improve this recipe, and should be
+tied in a bag and thrown in with the pickle at the last, remembering
+not to use dark spices, as they discolor the cauliflower. White
+pepper, white mustard seed and ginger are the spices suitable for
+this pickle.
+
+
+                           PICKLED LEMONS
+
+They should be small and have a thick rind. Rub them hard with a
+piece of flannel, then slit them through the rind in four quarters,
+but not through the pulp; fill the slits with salt hard pressed in,
+set them upright in a crock four or five days, until the salt melts.
+Turn them each day in their own liquid until they get tender. Make
+the pickle to cover them of vinegar, some of the brine of the lemons,
+pepper and ginger; boil this pickle and skim it well, and when cold
+put it over the lemons with two ounces of mustard seed and two cloves
+of garlic, to six lemons. This is fine for fish when the lemons are
+all used.
+
+
+                          TO PICKLE ONIONS
+
+Peel the onions, boil some strong salt and water and put it over
+them, cover, and let them stand twenty-four hours, then take them up
+with a skimmer; make some vinegar boiling hot, put to it whole pepper
+and mustard seed, and pour it over the onions to cover them; when
+cold cover close.
+
+
+                       PREMIUM MUSTARD PICKLE
+
+Soak three quarts of small cucumbers, gherkins, or green tomatoes,
+in strong salt water for three days; then put them into fresh cold
+water for a day or two, then scald them in plain vinegar and set
+them by in a place to cool. Take a gallon of vinegar, add to it one
+ounce of white mustard seed, two ounces of turmeric, three of sliced
+ginger, two of shredded horseradish, one-half pound of mustard, three
+pounds of brown sugar, one-half pint of sweet oil, one ounce each
+of celery seed, black pepper, cloves, mace, and one teaspoonful of
+cayenne pepper. Boil all these ingredients for fifteen minutes and
+pour it on the cucumbers, gherkins, or other scalded vegetable you
+may wish to pickle.
+
+
+                            WALNUT PICKLE
+
+Pick the walnuts about the Fourth of July. They should be so soft
+that a pin can be run through them. Lay them in salt and water ten
+days, change the water two or three times during the ten days. Rub
+off the outside with a coarse cloth and proceed to finish the pickle.
+For one hundred nuts, make a pickle of two quarts of vinegar, one
+ounce of ground pepper, same of ginger, half an ounce of mace,
+cloves, nutmegs and mustard seed. Put these spices in a bag, lay it
+in the vinegar and boil all together a few minutes; then set the
+pickle away for use. If the vinegar is not very strong, add fresh
+vinegar to the last scalding of the pickles.
+
+
+                           PICKLED OYSTERS
+
+Take fine large oysters, put them over a gentle fire in their own
+liquor, and a small lump of butter to each hundred oysters. Let them
+boil ten minutes, when they are plump and white; take them from their
+liquor with a skimmer and spread them on a thickly folded cloth.
+When they are firm and cold take half as much of their own liquor
+and half of good vinegar, make this hot, and take a stone crock, put
+in a layer of oysters, a spoonful of ground mace, a dozen cloves,
+allspice, and whole pepper alternately. If to be kept, put them in
+glass jars with a little sweet oil on top. Stop them and seal tight,
+and they will, if kept in a cool place, be good for months.
+
+
+                        COUNTRY GREEN PICKLE
+
+One peck of tomatoes, eight green peppers to be chopped fine. They
+must be the vegetable or sweet pepper. Soak the tomatoes and pepper
+twenty-four hours in weak brine; drain off the brine, and add to the
+green tomatoes a head of finely chopped cabbage; scald all in boiling
+vinegar twenty minutes. Skim it out from the vinegar, and place in a
+large jar, and add three pints of grated horseradish and such other
+spices as you please. Fill the jars with strong cold vinegar and tie
+up for use.
+
+
+                         TOMATO SAUCE PICKLE
+
+One gallon of tomatoes and one gallon of vinegar. Slice the tomatoes
+(green ones are firmest), and sprinkle salt between each layer. Let
+them remain thus for twelve hours, then rinse them, and put them to
+drain on a sieve. Put your vinegar to boil with a dozen onions cut
+up in it, season high with cloves, pepper and ginger, and when this
+boils throw in your tomatoes and let them boil five minutes. Finish
+by stirring in one-quarter of a pound of mustard and a pound of
+sugar; then add a quart of vinegar and bottle it.
+
+
+                         PLAIN PEACH PICKLE
+
+Take eight or ten fine, nearly ripe peaches; free-stone are preferred
+by some, but experience teaches that clings make the firmest pickle.
+Wipe off the down with a flannel rag, and put them into brine strong
+enough to bear up an egg. In two days drain them from this brine,
+and scald them in boiling vinegar, and let them stay in all night.
+Next day boil in a quart of vinegar, one ounce of whole pepper,
+one of broken-up ginger, eight blades of mace, and two ounces of
+mustard-seed; pour this boiling on the peaches, and when cool, put
+them in jars, and pack away carefully in a cool place.
+
+
+                            PEACH PICKLES
+
+Take ripe, sound, cling-stone peaches; remove the down with a brush
+like a clothes brush; make a gallon of good vinegar hot; add to it
+four pounds of brown sugar; boil and skim it clear. Stick five or six
+cloves into each of the peaches, then pour the hot vinegar over them,
+cover the vessel and set it in a cold place for eight or ten days,
+then drain off the vinegar, make it hot, skim it, and again turn it
+over the peaches; let them become cold, then put them into glass jars
+and secure as directed for preserves. Free-stone peaches may be used.
+
+
+                     PEACHES AND APRICOT PICKLE
+
+Take peaches fully grown, but not mellow; cover them in strong salt
+and water for one week. Take them from the brine and wipe them
+carefully, rubbing each peach to see if it is firm. Put to a gallon
+of vinegar half an ounce each of cloves, pepper corns, sliced ginger
+root, white mustard seed, and a little salt. Scald the peaches with
+this boiling vinegar, repeat this three times; add half as much fresh
+vinegar, and cork them up in jars. Keep them dark and cool. Light
+will spoil pickles or preserves as much as heat does. Apricots may be
+pickled in the same way.
+
+
+                        GREEN PEACHES PICKLED
+
+Brush the down from green peaches (cling-stones); put them in salt
+and water, with grape leaves and a bit of saleratus; set them over a
+moderate fire to simmer slowly until they are a fine green, then take
+them out, wipe them dry, and smooth the skins; take enough vinegar
+to cover them, put to it whole pepper, allspice, and mustard seed,
+making it boiling hot, and turn it over the peaches. Repeat the
+scalding three successive days.
+
+
+                            PEACH MANGOES
+
+Steep some large free-stone peaches in brine for two days, then wipe
+each peach carefully, and cut a hole in it just sufficient to allow
+the seed to come out; then throw them into cold vinegar until you
+make the stuffing, which is to fill up the cavity occupied by the
+seed. Take fresh white mustard seed which has been wet with vinegar,
+and allowed to swell a few hours, scraped horseradish, powdered
+ginger, a few pods of red pepper, a few small onions, or, better
+still, a clove of garlic. Mix all with vinegar, and add half as much
+chopped peach. Stuff the peaches hard with this mixture, replace the
+piece cut out, and tie it up tight with pack-thread. Boil a quart of
+vinegar for each dozen peaches; season it with the same spices as
+the stuffing. Boil the spices in a small bag, and then put in the
+peaches and let them scald ten or fifteen minutes, just long enough
+to be thoroughly hot all through. Place the peaches in jars, and pour
+scalding vinegar well spiced over them--the vinegar must cover them;
+add at the top a tablespoonful of salad oil. Cover the jar tight by
+tying leather over it.
+
+
+                            MELON MANGOES
+
+Get the late, small, smooth, green melons, they should not be larger
+than a teacup; cut out a piece from the stem end large enough to
+allow you to take the seeds from the inside; scrape out all the
+soft part, and when done, cover with the piece cut out and lay them
+in rows in a stone or wooden vessel as you do them. Make a strong
+brine of salt and water, pour it over the melons and let them remain
+in it twenty-four hours. Prepare the following stuffing: sliced
+horseradish, very small cucumbers, nasturtiums, small white onions,
+mustard seed, whole pepper, cloves and allspice; scald the pickles
+and cull them. Rinse the melons in cold water, then wipe each one dry
+and fill it. Put a cucumber, one or two small onions, with sliced
+horseradish and mustard seed, into each melon; put on the piece
+belonging to it and sew it with a coarse needle and thread; lay them
+in a stone pot or wooden vessel, the cut side up; when all are in,
+strew over them cloves and pepper, make the vinegar (enough to cover
+them) boiling hot, and put it over them, then cover with a folded
+towel; let them stand one night, then drain off the vinegar, make it
+hot again and pour it on, covering as before. Repeat this scalding
+four or five times, until the mangoes are a fine green; three times
+is generally enough. Be sure the melons are green and freshly
+gathered. The proper sort are the last on the vines, green and firm.
+If you wish to keep them till the next summer, choose the most firm,
+put in a jar and cover with cold fresh vinegar; tie thick paper over
+them.
+
+
+
+
+                           BREAD AND YEAST
+
+
+                          REMARKS ON YEAST
+
+Without good yeast to start with it is impossible to make good bread,
+therefore I devote a few moments to this important consideration.
+There are several kinds of yeast used for raising bread and rolls.
+Brewers’ yeast is given to start with, though too strong for a family
+bread. Bakers’ is better, but not always to be had. A housekeeper
+should get a little of any good yeast to commence with, and when she
+finds it is good, and is well risen and sweet, instead of pouring it
+into flour, and baking it, it is better to thicken it with cornmeal,
+cut the cakes out, dry in a cool place, and keep the cakes always on
+hand for any purpose to which they are suited, _i. e._, in the making
+of bread, rolls, pocketbooks, loaf, cake, sally lunn, or any kind of
+light biscuit.
+
+
+                   TO MAKE RISING WITH YEAST CAKE
+
+Take a heaping spoonful of good yeast cake pounded, one-half a cup
+of warm water, a lump of sugar, and enough sifted flour to make a
+thick batter. Set this to rise in a cool place in summer, and a warm
+place in winter. It will be light and ready to use in about three
+hours, unless it is kept very cool. A heaping spoonful is the proper
+quantity for one quart of flour; half a cup of lard will make the
+bread better and richer. It is well to grease the bread on top before
+baking.
+
+
+             TURNPIKE CAKES, COMMONLY CALLED HARD YEAST
+
+Put a cup of hops into a pint of water; when boiling hot, strain it
+over a pint of corn-meal; add a teacup of bakers’ yeast, and when
+cool roll the dough in flour, and cut it out into cakes, and dry them
+for use.
+
+
+   LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES NOT TURN SOUR
+
+Take two teacupfuls of corn, parch it thoroughly, being careful not
+to burn it; add a good handful of hops; boil in water enough to cover
+well, for an hour and a half. Pare six good-sized potatoes, and boil
+them for half an hour with the corn and hops. Sift the potatoes (when
+done) through a colander, and strain the liquor through a cloth onto
+the potatoes; add a tablespoonful of vinegar, one cup of sugar, and a
+half cup of salt; put in cold water enough to make up a gallon. Put
+the whole in a jug, having added a teacupful of good yeast to raise
+it. Set the jug, without corking, in a warm place till it begins to
+“work,” then cork it and put it in the cellar, and the longer it
+stands the better it becomes. When wanted for bread, you should (at
+noon) take five or six boiled potatoes, mash them very fine, stir in
+a teacupful of flour, and pour on a quart of boiling water; then put
+in a cup nearly full of yeast, and set the ferment in a warm place
+till night; then set a soft sponge, with warm water and flour, adding
+the ferment; it will be ready to mould up hard the first thing in the
+morning. Let it rise till quite light, then mould it out in loaves,
+rise again, and bake in the usual way. The sponge should not be set
+near the stove. The superior qualities of this yeast are shown by
+the fact that you never use saleratus in the bread, and it never
+sours. If the directions are followed, with good flour, you may be
+sure of sweet light bread every time.
+
+
+                     MISS BEECHER’S POTATO YEAST
+
+Mash six boiled potatoes, mix in half a coffeecup of flour, two
+teaspoonfuls of salt, and add hot water until it is a batter; beat
+all well together. When it is blood-warm add to it one-half cup of
+brewers’ yeast, or a whole cup of home-brewed yeast. When this is
+light, put it in a bottle, and cork it tight for use. Keep it as cool
+as possible.
+
+
+                  ANOTHER POTATO YEAST WITHOUT HOPS
+
+Boil and mash sufficient potatoes to fill a pint cup; add to them
+a pint of water, boil them together, stir in flour enough to form
+a thick batter, and when cool, add a yeast cake, or a cup of good
+yeast. Bottle and put away in a cool place.
+
+
+                           YEAST WITH HOPS
+
+Peel and boil eight large Irish potatoes. Boil a handful of hops in a
+little water, or in the water the potatoes were boiled in; mash the
+potatoes fine, and strain the water from the hops over them. Put in
+a cup of flour to the potatoes before the water is poured on, as it
+mixes better when dry; mix all together and beat it, then put in half
+a cup of good yeast, or a yeast cake. This will keep good for a week
+if kept cool.
+
+
+                           HOME-MADE YEAST
+
+Boil one pound of good flour, one-quarter of a pound of good sugar,
+and a tablespoonful of salt in two gallons of water. Boil for two
+hours, and bottle it for use. This will do if you are where you
+cannot get bakers’ yeast, or turnpike cakes to start your yeast, but
+is not always reliable.
+
+
+                          SALT RISING YEAST
+
+Take a pint of new milk, warm from the cow if possible. Put in a
+teaspoonful of salt, and thicken it with flour to the consistency of
+batter cakes. Set this in a warm place to rise, and make your biscuit
+or bread up with it, and some new milk, or milk and water warmed
+together.
+
+
+         SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT
+
+Take a pint of new milk, stir in nearly a pint of boiling water, then
+salt it with a teaspoonful of fine salt; thicken this with flour
+enough to make a thick batter. Set it in a warm place to rise, and it
+is ready to mix into bread. Mix the yeast in a soft dough with fine
+flour, a little lard, and a cup of water; mould it, and set it to
+rise. When well risen, bake it a nice brown. Wrap it in a damp cloth
+for a few minutes, and let it cool slowly before it is cut. This is
+a good bread for a delicate stomach, which is sometimes painfully
+affected by hop-yeast bread.
+
+
+                HARD FIG-LEAF YEAST MADE WITHOUT HOPS
+
+During the war we could get no hops, and found that fig-leaves were
+a good substitute. _To Make Fig-Leaf Yeast._--Take a pint cup of the
+leaves, put them to a quart of cold water, and boil them until a
+strong tea or decoction is made--this is to be put away to cool; then
+pour off the tea carefully, leaving the dregs and leaves. Now boil
+and wash Irish potatoes enough to fill a pint-cup, put them to the
+tea of fig-leaves, beat them up with a tablespoonful of brown sugar
+and flour, to make a stiff batter, and put it in a covered vessel to
+rise. When this yeast is light and frothing, thicken it immediately
+(as keeping too long injures it) with corn-meal, until it is thick
+enough to be rolled out like biscuit. Roll it out, cut and dry the
+cake, turning them very often until dry. This will be a supply of
+yeast for several months. When you wish to make bread, take one of
+the cakes in the morning, put it in a covered mug or pitcher; put
+on it a cup of cold water, and when it is dissolved, put to it a
+spoonful of brown sugar, and make a batter of the water and yeast
+cake. Make this batter as stiff as pound-cake batter, and when it
+rises well, mix with two quarts of flour, and the bread will be most
+excellent, if carefully made according to these directions. Use lard
+as usual in making the bread up for baking.
+
+
+                    TO MAKE A LOAF OF GOOD BREAD
+
+One large spoonful of hop yeast, or a yeast cake; put this to a pint
+of water, mash to this two Irish potatoes, and stir all together.
+Sift in flour until you have a stiff batter, and set it to rise. When
+it is very light, stir in a spoonful of lard, and enough flour to
+enable you to mould it into a loaf. When moulded, grease the top, and
+set it to rise again. If really light, you can now bake it; but if
+_not_, work it down again, and mould it over and let it rise again.
+This is made plain and definite, for nothing is more discouraging for
+a young housekeeper than to feel that she really _tried_, and yet
+could _not_ make good bread. This is in such small quantities that a
+young person could try it, without feeling that she was wasting much,
+if she does not succeed the first time. Any one who tries this simple
+recipe will have the pleasure of presenting a nice loaf of bread to
+her family.
+
+
+                         TO MAKE GOOD BREAD
+
+Make a pint of meal into mush, then pour it onto two quarts of flour;
+when cool, add a little salt and warm water, or milk, and a cup of
+yeast; work it with a spoon, and set it by to rise until morning.
+Knead it well; yes, _very_ well, and make it into loaves; place in
+the pan, and when light, bake it. Add a little lard, if liked.
+
+
+                      A VERY NICE POTATO BREAD
+
+To two pounds or pints of flour, add one pound or pint of warm,
+mashed mealy Irish potatoes. Add to this milk and water, a cup of
+yeast and a little salt. Make it after kneading it very well, into
+loaves, and place them in a pan to rise. If you desire a rich, short
+bread you may add a little lard or butter, but it is nice without.
+
+
+                  RAISED WHEAT BREAD WITH POTATOES
+
+Take one half a cup of hop yeast, or yeast made from turnpike cake
+will do, also two boiled hot Irish potatoes, mash them, and add to
+the yeast and potatoes one pint of water. Make a sponge of this by
+beating in sifted flour until it is a soft dough. Set it to rise by
+the stove; when it is light, pour the sponge in the bread tray and
+mould it rather stiff with sifted flour, knead it well and set it to
+rise _again_. When it is light, work in a little more flour, shape
+it in loaves in the baking-pans; and when light the second time bake
+it; this allows the yeast to lighten or rise _once_, and the dough or
+bread to rise twice, making three fermentations the dough undergoes
+before it is baked into bread.
+
+
+                    LIGHT BREAD, INVARIABLY GOOD
+
+Take _nine_ pint cups of flour, one pint cup of good yeast made from
+hops, two pint cups of warm water and a pint cupful of warm milk.
+Make into a sponge, let this rise; when risen, knead it with all your
+strength, work more flour into it, and let it rise again. When it is
+light, you must bake it in loaves.
+
+
+                       EXCELLENT FAMILY BREAD
+
+Take a peck of sifted flour, half a pint of family yeast, or a gill
+of brewers’ yeast; wet all up soft with new milk, or milk and water
+warm. Add a cup of shortening, and a teaspoonful of salt. Knead it
+faithfully, and set it in a warm place to rise. It is better to take
+the dough when risen, and work it down again; but some dislike the
+trouble, and bake it as soon as it rises. You must keep your dough
+for wheat bread very soft; but for rye, you may have it stiff.
+
+
+                            SPONGE BREAD
+
+Take three quarts of wheat flour, and three quarts of boiling water,
+mix them thoroughly; let them remain until lukewarm, then add twelve
+spoonfuls of family yeast, or six of brewers’. Place it where it will
+be warm; keep the air from it, and leave it to rise. When it is
+light, work in flour to mould it, and a little salt. Let it stand for
+a second rising, then shape into loaves and bake.
+
+
+                 RYE AND INDIAN BREAD FOR DYSPEPTICS
+
+Take a pint of rye flour and a pint of Indian meal, scald the meal
+with a cup of boiling water, and when lukewarm, mix in the flour and
+a cup of yeast; add a little salt, and knead it as for other bread.
+Bake for two hours.
+
+
+                            GRAHAM BREAD
+
+Get good, fresh, ground unbolted flour, and sift it through a common
+hair sieve. Take three quarts of this wheat meal, one half a cup of
+good yeast, and three spoonfuls of molasses. Mix to a sponge with
+water, work in flour enough to mould it, and proceed as you do with
+common wheat bread. You must put a little soda in the batter before
+moulding, as it is more disposed to ferment than fine or bolted flour.
+
+
+                     MISS SHATTUCK’S BROWN BREAD
+
+One quart of rye meal, two quarts of Indian meal, two tablespoonfuls
+of molasses; mix thoroughly with sweet milk. Let it stand two hours,
+and bake in a slow oven.
+
+
+                         BOSTON BROWN BREAD
+
+One and a half pints of Indian meal, half a pint of wheat flour, one
+cup of sweet milk, one cup of sour milk, with a teaspoonful of soda
+in it; three tablespoonfuls of molasses, one tablespoonful of yeast,
+and a pinch of salt. Put it in a warm place to rise, then let it bake
+steadily for four hours; warm by steaming it when wanted to use.
+
+
+                          CORN BATTER BREAD
+
+Take six spoonfuls of flour, and six of corn meal; add a little salt,
+sift them together; make a batter with four eggs, and a cup of milk;
+stir in the flour and meal, make it a soft batter, and bake in small
+tins for breakfast. Some use yeast powder or soda with this batter,
+but that is a matter of taste. If yeast powder is used, sift it in
+the flour; if soda is used put it in the milk.
+
+
+                       MISSISSIPPI CORN BREAD
+
+One quart of buttermilk, two eggs, three spoonfuls of butter, and a
+teaspoonful of saleratus; stir in meal, to the milk, until it is as
+thick as buckwheat batter. Bake in squares about one inch thick. It
+will require half an hour in a hot oven. If it is not nice, it will
+be because you have put in too much meal, and made the batter too
+thick. But try again, and you will succeed.
+
+
+                        SODA OR MILK BISCUIT
+
+To a pound of sifted flour, put the yolk of an egg; dissolve a
+teaspoonful of carbonate of soda in a little milk; put it and a
+teaspoonful of salt to the flour, with as much milk as will make a
+stiff paste; work it well together, beat it for some minutes with
+a rolling-pin, then roll it very thin. Cut it in round or square
+biscuits, and bake in a moderate oven until they are crisp.
+
+
+               RICH SODA BISCUITS WITH CREAM OF TARTAR
+
+To each quart of flour add two teaspoonfuls of cream of tartar sifted
+through it. Put in a tablespoonful of lard or butter; dissolve a
+tablespoonful of soda in a cup of water, pour it on the flour; mix
+with milk, or milk and water, to a soft dough, roll out on the
+floured biscuit board, cut with the biscuit cutter, and bake quickly.
+Add a little salt.
+
+
+               A NICE WAY TO MAKE YEAST POWDER BISCUIT
+
+Take a quart of flour--which is about the quantity required by an
+ordinary family of six persons; sift one pint of the flour in a tin
+basin, and sift into it two heaping spoonfuls of yeast or baking
+powder. Add to the flour a tablespoonful of lard; put this also in
+the basin and make, with a little salt, a nice batter; beat the
+flour, lard and water very briskly until it is light. Take down your
+biscuit board and sift on it the other pint of flour, make a hole in
+the flour, and pour in your batter, gently stirring it until it is
+a soft dough; keep it as soft as possible, roll it out, cut it with
+the biscuit cutter, and bake quickly. These biscuits never have that
+screwed or drawn-up look that most biscuits made with yeast powder
+have.
+
+
+                      SPONGE BISCUIT WITH YEAST
+
+Stir half a teacup of melted butter, a teaspoonful of salt and a cup
+of good yeast, into a pint of lukewarm water; then add flour to make
+a stiff batter. Set this to rise; when light drop this mixture onto
+flat buttered tins; drop them several inches apart so as to leave
+room for them to rise. Let them stay in a warm place fifteen minutes,
+before being put in the oven to bake. Bake them quickly to a light
+brown color; they will take about six or eight hours to lighten,
+though the time depends always on the yeast, and the coldness or
+warmth of the weather.
+
+
+            SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM
+
+Mix half a pint of thick cream, four eggs, a little salt, soda, and
+flour enough to make a stiff batter; if too stiff to drop nicely,
+thin it with a cup of sweet milk. Drop on tins like the above recipe.
+Bake in a quick oven.
+
+
+                CREAM OF TARTAR BISCUIT FOR BREAKFAST
+
+One quart of sifted flour, three teaspoonfuls of cream of tartar
+and one of soda mixed in the flour, and a little salt, two large
+spoonfuls of shortening; mix soft with warm water or milk, and bake.
+
+
+                        MILK BISCUIT OR ROLLS
+
+Warm a pint of milk and half a pound of butter; pour this into nearly
+two quarts of flour (you must take out a handful for finishing the
+biscuit); add two eggs and a cup of yeast, knead it very well and
+make into round balls, flatten each one on the palm of your hand and
+prick it with a fork; bake.
+
+
+                     NICE ROLLS OR LIGHT BISCUIT
+
+Beat together one egg, one spoonful of sugar, a small lump of butter
+and a gill of yeast, or a yeast cake; add to this a quart of flour,
+and enough warm milk, or milk and water, to form a dough; work it and
+set it to rise. When it has risen, take down your bread-board, flour
+it _well_, roll your dough out on the board, and spread over it a
+tablespoonful of lard or butter. Sprinkle a dust of flour over the
+butter, roll it up into rolls and bake quickly. Rolls are often made
+dark by allowing them to get too light.
+
+
+                           VIRGINIA ROLLS
+
+One tablespoonful of good yeast, one egg, one large spoonful of
+butter, one pound or pint of flour, a little salt and enough milk
+to form into a stiff batter. Set it to rise in a warmed pan until
+it is light; sift a cup of flour into the bread-tray, and pour the
+light batter in; work it well and keep the dough very soft, which is
+the most certain way to have light rolls or bread. Now, that it is
+well worked, moist and soft, set the dough to rise; when light, make
+into rolls, and lay them on a warmed and buttered pan; set them by
+the fire to rise again, baste the top over with butter, and bake in
+a quick oven as soon as they are light. Do not keep them too long
+rising or they might become sharp or sour.
+
+
+                   LIGHT FLOUR PUFFS FOR BREAKFAST
+
+Take a tumbler of sifted flour, a tumbler of milk and two eggs. Put
+a teaspoonful of yeast powder in the flour before sifting; beat the
+eggs separately. Mix all together, and add a teaspoonful of melted
+butter or lard just before baking in little fancy pans. Put salt in
+the flour with the yeast powder, and then bake as quickly as you can.
+
+
+                         ROLLS FOR BREAKFAST
+
+Sift at night a quart of flour; add half a pint of milk, a spoonful
+of salt, two well-beaten eggs, and a half cup of yeast. Work it well,
+cover it, and set it in a warm place to rise. Next morning work in
+two tablespoonfuls of butter, and mould the dough into rolls. Rub
+over each roll a little butter, and bake.
+
+
+                             FINE ROLLS
+
+Warm half a cup of butter in a half pint of milk; add two spoonfuls
+of small beer yeast, or a cup of homemade yeast, and a little salt;
+pour this on to two pounds of flour. Let it rise an hour, knead it,
+and make into loaves or rolls.
+
+
+                             RICE CAKES
+
+Take a pint of rice that has been boiled soft; add to it a teacup of
+flour, two eggs well beaten, a pinch of salt, and enough milk to make
+a nice thick batter; throw into the batter a tablespoonful of melted
+butter or lard, and bake on a hot griddle.
+
+
+                             SALLY LUNN
+
+One cup of warmed sweet milk in a cup of yeast, one cup of sugar, one
+quart of sifted flour, and four eggs, with a cup of lard and butter
+melted together. Pour this mixture, after it has been well beaten,
+into a cake mould; let the mould be warmed and well greased. Set it
+now to rise in a warm place, let it rise until very light, and bake
+like a cake. With a sharp knife divide the cake, severing the top
+from the bottom crust; butter both, set the top crust down on the
+under half, and bring it to table hot.
+
+
+                             SALLY LUNN
+
+Pour a cup of risen yeast into a bowl, add a cup of warm sweet milk,
+one-half a cup of white sugar, and a large spoonful each of lard and
+butter mixed and warmed; also add four eggs well beaten, three and
+one-half cups of sifted flour, and a little salt. Beat all this well,
+and pour into a warm and well greased cake pan and set it to rise in
+a warm place in winter, and a cool one in summer. If you wish it for
+tea, make it up five hours beforehand, having set the yeast to rise
+after breakfast. If wanted for breakfast make it up at nine o’clock
+the night before. Remember if made up at night, you add a little more
+flour, or make the dough a little stiffer, and do not put it in a pan
+at night, but allow it to rise in a tureen or crock, and pour it in
+the pan and let it rise a little before baking. It must be baked like
+a cake. This is a never failing recipe and has been much liked.
+
+
+                   MUFFINS AND CRUMPETS WITH YEAST
+
+Take two pints of milk, four eggs, and a small teacupful of yeast, or
+a yeast cake; melt a piece of butter (the size of an egg) in a little
+of the milk, add a teaspoonful of salt, and thicken with sifted flour
+until it is like buckwheat batter. Set it to rise for eight or ten
+hours, and then bake in muffin rings, or pour it like batter cakes,
+on a hot griddle. Butter them, when cooked this way, just as they
+come from the griddle. Some like sugar and ground cinnamon, sifted
+over each crumpet as it is baked.
+
+
+                            NICE MUFFINS
+
+To a quart of milk, one quarter of a pound of butter, four eggs, and
+enough flour to form a very stiff batter, add a cup of yeast; set
+it to rise three hours, then bake in greased muffin rings. Split,
+butter, and serve them hot.
+
+
+                    GRAHAM MUFFINS FOR DYSPEPTICS
+
+Take a quart of Graham flour, one half cup of brown sugar, one
+teaspoon of salt, two tablespoonfuls of yeast, warm water or milk
+enough to soften it sufficiently to stir readily with a spoon. When
+it is light, stir up again and drop in rings and bake. If made over
+night, add a little soda in the morning. Bake soft.
+
+
+               POCKET BOOKS, FOR TEA. VERY MUCH LIKED
+
+Take a cup of light and warm yeast, a cup of warm, sweet milk, two
+eggs beaten, a cup of sugar, a spoonful of grated orange peel and
+nutmeg; add to this, flour enough to make a thin batter, and set it
+in a warm place to rise. If you wish it for tea, you must make this
+batter up about nine o’clock in the morning, and in two hours it
+ought to be full of bubbles, and light. Then pour this batter into
+sifted flour, enough to form into a rather stiff dough; add salt and
+a lump of butter as big as an egg. Work it thoroughly, and set it in
+a tureen to rise again. When it is risen it is ready to form into
+shapes, called pocket-books. To do this you must flour the board and
+roll out the dough half an inch thick, smear the surface with butter,
+cut into strips about six inches long, and two inches wide, fold them
+over and over, and lay them within an inch of each other on a warm
+and greased baking tin, or pan; swab the tops over with warmed butter
+and a beaten egg; set them now to rise, which will require an hour.
+Just before you put them in the oven, you must sift some sugar over
+them.
+
+
+                     “PAIN PERDU,” OR LOST BREAD
+
+Take a pint of fresh milk, and sweeten it with a cup of sugar; stir
+two beaten eggs in it, and season with any flavoring you like. Cut
+six slices from a loaf of bread, soak each piece of bread a few
+minutes in the custard of milk and sugar already prepared, take the
+pieces out one by one, and fry them in butter made hot in a frying
+pan, pile them up and serve hot.
+
+
+                       INDIAN BREAKFAST CAKES
+
+Take a quart of milk or milk and water, make it scalding hot, pour
+half of it hot, on as much fine corn meal as it will wet; let it
+cool, then beat up in it two eggs--beat the eggs light; add a little
+salt and a teaspoonful of saleratus; thin the batter a little with
+the rest of the milk; butter pan, and pour in the mixture. Bake in a
+quick oven.
+
+
+               INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS
+
+One quart of milk, or milk and water, one pint of corn meal, four
+tablespoonfuls of flour, one tablespoonful of salt, and a teaspoon of
+butter; beat up and bake on a griddle or in shallow pans.
+
+
+                       HALY’S BUCKWHEAT CAKES
+
+One quart of fresh buckwheat flour, half a cup of yeast, one
+tablespoonful of salt, one and a half quarts (or a little less) of
+milk and water warmed. Beat all well with a large spoon, and pour the
+mixture in a tall jar, as in that it rises better than in a flaring
+or open crock. In the morning add a teaspoonful of soda or saleratus,
+just before frying the cakes. Then grease the griddle and fry them
+brown; eat with syrup or honey.
+
+
+                       BUCKWHEAT GRIDDLE CAKES
+
+Put three pints of warm water into a stone jar, add half a gill of
+baker’s yeast, or an inch square of turnpike cake dissolved in a
+little warm water; add a heaping teaspoonful of salt, and half a
+small teaspoonful of saleratus. Have a pudding-stick, and gradually
+stir in enough buckwheat flour to make a nice batter; beat it
+perfectly smooth, then cover it and set it in a moderately warm place
+until morning. A large handful of cornmeal may be put with the flour,
+and it is by many persons considered an improvement. If the meal is
+added it will require an egg and a cup of milk.
+
+
+                               NOODLES
+
+There are few things nicer than “noodles” when they are properly
+made. Make a stiff dough with two eggs, a little salt, and sufficient
+flour. Roll this out very thin, shake on a little flour and rub it
+in; fold the dough over, and roll it up, after which cut it fine with
+a knife. Have ready a pot almost full of boiling water into which you
+have put a little salt. Drop the noodles in, and boil them for five
+or six hours. Pour the water off, and fry the noodles in plenty of
+butter, and they will be splendid.
+
+
+
+
+                    RUSKS, DOUGHNUTS AND WAFFLES
+
+
+                       MISS LESTER’S TEA RUSK
+
+One quart of flour, one half pint of milk, one quarter of a pound
+of butter, two eggs; add mace, nutmeg and a cup of yeast. Set it to
+rise, and then make up into rusks; bake on buttered tins when light,
+and serve hot.
+
+
+                       DOUGHNUTS WITHOUT YEAST
+
+Half a pound of butter, a pint of sour milk or buttermilk, three
+quarters of a pound of sugar, a small teaspoonful of saleratus
+dissolved in a little hot water, two well beaten eggs, and as much
+flour as will make a smooth dough; flavor with half a teaspoonful
+of lemon extract and half a nutmeg grated; rub a little flour over
+a breadboard or table, roll the dough to a quarter of an inch in
+thickness, cut it in squares, or diamonds, or round cakes, and fry in
+boiling lard as directed. These cakes may be made in rings and fried.
+
+
+                  SOUR-MILK DOUGHNUTS WITHOUT YEAST
+
+Take a quart of flour, three eggs, three-fourths of a pound of sugar,
+and half a cup of shortening; add a teaspoonful of soda, and mix to
+a soft dough with buttermilk. Roll out, cut them, and fry in boiling
+lard.
+
+
+                      DOUGHNUTS WITH HOP YEAST
+
+Take two quarts of light hop or potato yeast sponge, mix in it a pint
+of new warm milk, three beaten eggs, a cup of butter or lard, one
+large cup of sugar, a large spoonful of cinnamon, and a little salt;
+beat this well, and sift in flour to make a soft dough. Set this in
+a warm place to rise, and when it is light roll it out on the board
+a little thicker than pie crust, and cut with a knife in squares of
+about three inches. Let them stand a little and fry them in plenty of
+boiling lard. If fried in a little lard they will soak the fat, which
+will spoil them. Throw them, or any other kind of cakes you wish to
+fry, into a pot half full of boiling lard, and it insures their being
+light and nicely browned.
+
+
+                           PLAIN DOUGHNUTS
+
+Take two pounds, or pint cups, full of light risen dough; add to it
+half a pound of butter, one half pound of sugar, one half pint of
+milk, three eggs, a little cinnamon and nutmeg. Cover it and set it
+to rise; when light, cut it into shapes and fry in boiling lard. Add
+a little flour to stiffen the dough.
+
+
+                    CREAM DOUGHNUTS WITHOUT YEAST
+
+A quart of cream, sweet or sour, five eggs, and a cup of sugar. If
+the cream be sour, add soda to sweeten it; if sweet, put in two
+tablespoonfuls of yeast powder, or any good baking powder, and flour
+to mix, then roll out and fry in boiling lard.
+
+
+                       WAFFLES. ECONOMICAL WAY
+
+Take two eggs, a cup of sweet milk, one cup of water and three
+cups of flour, with two tablespoonfuls of yeast powder mixed in it
+before sifting; add a tablespoonful of melted lard or butter, and a
+teaspoonful of sugar. Mix all well, and bake in waffle irons. This is
+a nice cheap waffle.
+
+
+                               CRULLERS
+
+Two cups of sugar, one cup of butter, three eggs, one cup of sour
+milk, one teaspoonful of soda. Flavor to taste, and fry in boiling
+lard, or bake lightly in the stove.
+
+
+                               CRULLERS
+
+One cup of butter, two cups of sugar, three eggs, half a pint of sour
+milk, one teaspoonful of soda, half a nutmeg, flour to roll thin. Cut
+in fancy shapes. Sprinkle sugar over them when done. Put two pounds
+of lard in a deep skillet, and when it is very hot, begin to fry the
+crullers. You will have to replenish once or twice with lard, as it
+will become brown and scorched if you do not. The crullers should be
+a light brown, of uniform color. One-half this quantity makes a large
+dishful of crullers.
+
+
+
+
+                        CAKE AND CONFECTIONS
+
+
+                                ICING
+
+Take one pound of powdered or flour sugar (not the common pulverized)
+and the whites of four eggs. Put the sugar to the eggs before you
+beat it at all; then beat till it is stiff. Spread it on the cake
+with a wet knife, wetting it in cold water each time you use it.
+Set it in front of the stove to dry, or in an oven with the least
+particle of heat. The cake must be nearly cold. You can flavor the
+icing with rose, orange, or lemon; if the latter, add a very small
+portion of grated rind. It is much nicer to add sugar to eggs before
+beating than afterward.
+
+
+                           CHOCOLATE ICING
+
+To one pound of fine loaf sugar add half a pint of cold water; boil
+over a brisk fire until the sugar, when pressed with the fingers,
+presents the appearance of strong glue; add six ounces of grated
+chocolate; flavor with vanilla.
+
+
+                       TO MAKE ICING FOR CAKES
+
+Beat the whites of two eggs to a froth, then add to them a quarter of
+a pound of white sugar, ground fine like flour; flavor with extract
+of lemon or vanilla; beat it until it is light and very white, the
+longer it is beaten the firmer it will become. No more sugar must
+be added to make it so. Beat the frosting until it may be spread
+smoothly on the cake. This quantity will ice quite a large cake over
+the top and the sides.
+
+
+                          FROSTING FOR CAKE
+
+To each egg used take ten teaspoonfuls of finest powdered sugar, and
+a teaspoonful of lemon extract. Beat quickly, and allow at least five
+minutes for each spoonful of sugar. The excellence of icing depends
+on the purity of the powdered sugar and the rapidity of beating given
+the eggs; it is much to be regretted that the most of powdered sugar
+is adulterated with foreign materials, especially with the white
+earth called “Terra Alba,” which causes the sugar to harden like
+stone, and prevents the cake and frosting from being, as it should
+be, light and good.
+
+
+                       BOILED ICING. VERY NICE
+
+Boil until very thick, a pound of white sugar in a cup of water. It
+should be as thick as for candy; when boiled, pour it gently on the
+beaten whites of three eggs. Beat this rapidly until well mixed with
+the eggs, then flour the cake with flour or corn starch, and ice it
+with a knife in the usual way. You must use flavoring to suit your
+taste. Much of the perfection of icing depends on the quality of the
+sugar, which should be pure and ground, not pulverized, as that sugar
+is now often adulterated.
+
+
+                      HOT BOILED ICING FOR CAKE
+
+Dissolve one pint of powdered sugar in two large tablespoonfuls of
+water (or three if the spoon is small); set it on the fire to boil.
+While this syrup is heating on the stove, beat the whites of four
+eggs to a strong froth, take off the boiling syrup, and beat it to
+the white of eggs, holding it high over the pans, and pouring it
+in a stream on the eggs; then flavor with lemon, or vanilla, and
+spread it on the cake, while the icing is warm; set the cake for a
+few moments in the oven to harden the icing, it is then ready for the
+table.
+
+
+                           CHARLOTTE RUSSE
+
+Boil one ounce of isinglass or gelatine, in one and a half pints of
+milk, sweeten it with half a pound of white sugar, and beat in the
+yolks of six eggs; flavor it with vanilla. When this mixture begins
+to stiffen as it grows cold, stir into it one pint of cream whipped
+to a froth. Ornament the glass dish it is to be served in, with
+strips of sponge cake, and pour the Charlotte Russe in. Set it in a
+cool place until wanted.
+
+
+                         SPLENDID FRUIT CAKE
+
+One pound of butter washed and creamed, one and one-fourth pounds of
+white sifted sugar, creamed with the butter; add the yolks, beaten
+lightly, alternately, with the whites beaten to a stiff froth, of
+twelve eggs; stir in carefully a pound of sifted flour. The day
+before, wash and dry two pounds of currants, pick and seed two
+pounds of large raisins, and slice one pound of citron. Pour all
+this fruit into a large pan, and dredge it well with a quarter of a
+pound of sifted flour; stir all well into the butter, add a grated
+nutmeg, a glass of wine, and the same of brandy. Bake in a large cake
+mould very carefully, four hours. It is safer to have it baked by a
+confectioner, if it is convenient to do so.
+
+
+                     NICE FAMILY CAKE WITH FRUIT
+
+Three cups of fine sugar, two cups of butter, five cups of sifted
+flour, half a pound of chopped raisins, and half a pound of dried
+currants; flavor with brandy, and nutmeg, or extract of nutmeg, or
+lemon. Put the same flavor in the frosting, if the cake is to be used
+for special occasions.
+
+
+                          CHEAP FRUIT CAKE
+
+To one quart of sifted flour, add a teacupful of sugar, half a cup of
+butter, one cupful of raisins, two teaspoonfuls of cream of tartar,
+and one of soda, two tablespoonfuls of mixed spices; rub thoroughly
+together the flour, cream of tartar, soda and butter, stir in
+sufficient cold water to make a stiff batter, then add the spices and
+raisins; pour it into a small tin pan, bake one hour.
+
+
+                        WISCONSIN FRUIT CAKE
+
+Take three quarters of a pound of raw salt, fat pork, chopped very
+fine; then pour on a pint of boiling water, one cup of sugar, two
+cups of molasses, two teaspoonfuls of cloves, one of cinnamon, one
+nutmeg, two teaspoonfuls of saleratus, one pound and a half of
+raisins, also a pound of citron and currants if liked, and flour
+as stiff as can be stirred; bake very slowly an hour, or longer if
+necessary, as it will burn without great care. This will make three
+loaves, and will keep well. This is convenient in the winter when
+eggs are scarce.
+
+
+                          NOUGAT FRUIT CAKE
+
+Make the batter the same as for fruit cake, but instead of the same
+quantity of fruit, add two pounds of seedless raisins, one pound of
+citron, one of blanched and cut almonds, and one pound of grated
+cocoanut. Pour over the cocoanut a cup of sweet milk. Add the wine,
+brandy and nutmeg. This is much admired. It is an experiment of my
+own, and has been very much in request.
+
+
+                  RICH WEDDING CAKE, OR BLACK CAKE
+
+One pound of flour, nine eggs, the whites and yolks beaten
+separately, one pound of butter beaten to a cream, one pound of
+brown sugar, one teacupful of molasses, one ounce of grated nutmeg
+or ground mace, one teaspoonful of ground allspice, one teaspoonful
+of cinnamon, and a gill of brandy; beat this mixture well. Having
+picked, washed, and dried three pounds of currants, stone and cut
+three pounds of raisins, strew half a pound of flour over them, mix
+it well through, and stir them with a pound of citron, cut in slips,
+into the cake. Line tin pans with buttered paper, put the mixture in,
+an inch and a half or two inches deep, and bake in a moderate oven an
+hour and a half or two hours. Ice according to directions.
+
+
+                   BRIDE’S CAKE. A SPLENDID RECIPE
+
+Take three-fourths of a pound of butter, wash and cream it, add one
+pound of white sugar; beat them well together, then add the beaten
+whites of seventeen eggs, alternately with a pound of sifted flour.
+Flavor with lemon or rose, and bake. This is a most delicious and
+delicate cake.
+
+
+                          RICH BRIDE’S CAKE
+
+Take four pounds of sifted flour, four pounds of sweet fresh butter,
+beaten to a cream, and two pounds of white powdered sugar; take six
+eggs for every pound of flour, an ounce of ground mace or nutmeg,
+and a tablespoonful of lemon extract or orange-flower water. Wash
+through several waters, and pick clean from grit, four pounds of
+currants, and spread them on a folded cloth to dry; stone and cut in
+two, four pounds of raisins, cut two pounds of citron in slips, and
+chop or slice one pound of blanched almonds.
+
+Beat the yolks of the eggs with the sugar to a smooth paste; beat
+the butter and flour together, and add them to the yolks and sugar;
+then add the spice and half a pint of brandy, and the whites of the
+eggs beaten to a froth; stir all together for some time; strew half a
+pound of flour over the fruit, mix it through, then, by degrees stir
+it into the cake.
+
+Butter large tin basins, line them with white paper, and put in the
+mixture two inches deep, and bake in a moderate oven two hours. The
+fruit should be prepared the day before making the cake.
+
+
+                          CHEAP JELLY CAKE
+
+One cup of fine white sugar, one cup of milk or water, two
+tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful
+of cream of tartar and one-half teaspoonful of carbonate soda; flavor
+with nutmeg or lemon. It is best with plum or currant jelly.
+
+
+                        DELICIOUS POUND CAKE
+
+Cream three quarters of a pound of butter, sift a pound of flour
+gradually into it, and cream them together. Beat the yolks of nine
+eggs light in another pan; stir into the eggs a pound of sifted
+sugar, mix well; beat the whites of twelve eggs to a froth, add them
+to the yolks and sugar, then pour this into the pan containing the
+butter and flour; beat all well together; add a little brandy or
+wine, and nutmeg. Bake carefully in a large pan. Do not have the oven
+hotter on the top than at the bottom, for the cake must be allowed
+to rise. Then bake from the bottom. This is a superior way of making
+cake, and if properly baked is delicious.
+
+
+                            MAIZENA CAKE
+
+Half a pound of butter rubbed to a cream with one pound of powdered
+sugar, six eggs beaten lightly and one pound of corn starch. Flavor
+and bake in small patty pans.
+
+
+                A GENERAL RULE FOR MAKING SPONGE CAKE
+
+Take of sugar the weight of the eggs used, and half the weight of
+flour; beat the yolks and sugar together, then add the flour, and,
+lastly, the whites, having first beaten them to a high froth; then
+stir them thoroughly together, put into a paper-lined basin, or pan,
+and bake in a quick oven. The cake may be flavored with lemon, rose,
+or vanilla extracts, and a little nutmeg, or with a little brandy.
+Pounded almonds or grated cocoanut, may be added to sponge cake
+mixture.
+
+
+                         BOILED SPONGE CAKE
+
+Put three quarters of a pound of loaf sugar in a stew pan with nearly
+half a pint of water, and the peel of a lemon cut very thin; let it
+simmer twenty minutes. Beat the yolks of eight eggs, and the whites
+of four, for ten minutes; then pour in the boiling syrup, and beat it
+well for half an hour. Have your cake pan well greased and a paper
+in the bottom. Stir gently into the mixture ⅝ of a pound (which is
+ten ounces) of sifted flour; pour the batter immediately into the
+pan, and bake in a rather quick oven about half an hour. Have the
+oven in baking order before you put the flour in, as sponge cake
+will be tough if it is not baked immediately the flour is added, and
+it should not be beaten after the flour is stirred in. This is one
+secret of having fine light sponge cake.
+
+
+                         JENNY’S SPONGE CAKE
+
+Beat ten eggs separately, put the yellow with a pound of sifted
+fine sugar in a bowl; beat it again very light, and then put in
+the whites; last of all stir in half a pound of flour, but do not
+beat the batter after the flour is stirred in. Flavor with lemon or
+orange-flower water. Pour the mixture into pans lined with buttered
+paper, and do not place more than one and a half inches of batter
+in each pan. Bake twenty minutes. If the oven is too hot, be sure
+and cover the top of the pans with a paper or pasteboard, to prevent
+scorching.
+
+
+                          WHITE SPONGE CAKE
+
+The whites of ten eggs, beaten to a froth; one tumbler of sifted
+flour, one and a half tumblers of sifted white sugar, half a
+teaspoonful of cream of tartar, and a pinch of salt; stir the cream
+of tartar and salt well into the flour. Add the sugar to the whites
+first, then last of all stir in the flour very lightly, and flavor
+with any delicate extract, and bake immediately. No soda required.
+
+
+                         SPONGE GINGER BREAD
+
+One cup of sour milk, one cup of molasses, one-half cup of butter,
+two eggs, one and a half teaspoons of saleratus, one tablespoonful
+of ginger. Flour to make as thick as pound cake. Warm the butter,
+molasses and ginger, then add the milk, flour and saleratus, and bake
+as quickly as you can.
+
+
+                            GINGER SNAPS
+
+One cup of butter and lard mixed, one cup of sugar, one cup of
+molasses, half a cup of water, one tablespoonful of ginger, one
+teaspoonful of soda in hot water, flour enough to roll the dough soft.
+
+
+                             GINGER-NUTS
+
+Take three pounds of flour, one pound of butter, one quart of
+molasses, four tablespoonfuls of allspice, the same quantity of
+cinnamon, and eight tablespoonfuls of ground ginger. Roll thin, cut
+out in the shape of the small ginger-nuts sold at the confectioners’,
+and bake in a rather quick oven.
+
+
+                           ANOTHER RECIPE
+
+Take two cupfuls of butter, the same quantity of molasses, one
+cupful of sugar, two tablespoonfuls of ginger, four of cream, one
+teaspoonful of soda, one-half an ounce of cinnamon, and about one and
+a half pounds of flour--or enough to make a stiff dough. Roll, cut,
+and bake in a moderate oven.
+
+
+                 TEA CAKES. CHEAP AND NICE. NO EGGS
+
+One cup of butter or a large spoonful of lard, two cups of sugar, one
+cup of sour milk, one teaspoonful of soda, some grated orange peel
+or nutmeg; flour enough to roll out. Roll very thin; cut with fancy
+cutters, and bake in a quick oven. If you use lard, add a pinch of
+salt.
+
+
+                            PORTUGAL CAKE
+
+Make a batter with half a pound of butter, one pound of sugar, one
+pound of flour, and six eggs, two tablespoonfuls of lemon juice or
+white wine. Add one pound of seeded raisins, or citron, dredged with
+a little of the flour; one and a half pounds of blanched almonds cut
+fine, and one grated nutmeg.
+
+
+                     CHEAP WHITE CAKES. FOR TEA
+
+Take half a pound of sifted flour, rub into it one ounce of
+butter, and a quarter of a pound of fine sugar; add one egg, half
+a teaspoonful of caraway seeds, and as much milk as will make it a
+paste; roll it out to quarter-of-an-inch in thickness, or thinner;
+cut it in small round cakes, and bake on tin plates, in a quick oven,
+ten or twelve minutes.
+
+
+                              LADY CAKE
+
+One pound of flour; 1 pound of sugar; ⅝ of a pound of butter;
+whites of 17 eggs; 2 or 3 drops of oil of bitter almonds. Cream the
+well-washed butter; add the sugar and cream again; alternate the
+whites with flour; flavor last of all. The confectioners nearly
+always bake in a square or long pan.
+
+
+                          YELLOW LADY CAKE
+
+Take a pound of fine white sugar, with half a pound of butter beaten
+to a cream; the yolks of eight eggs beaten smooth and thick; one cup
+of sweet milk, a small teaspoonful of powdered volatile salts or
+saleratus, dissolved in a little hot water; half a nutmeg grated; a
+teaspoonful of lemon extract, or orange-flower water, and as much
+sifted flour as will make it as thick as pound-cake batter. Beat
+it until it is light and creamy; then having taken off the skins,
+and beaten to a paste, a quarter of a pound of shelled almonds, stir
+them into the cake, and beat well. Line buttered tin pans, with white
+paper; put in the mixture an inch deep, and bake half an hour in a
+quick oven, or forty minutes in a moderate oven. This is a delicious
+cake.
+
+
+                           WHITE LADY CAKE
+
+Beat the whites of eight eggs to a high froth, add gradually a pound
+of white sugar finely ground; beat a quarter of a pound of butter to
+a cream; add a teacupful of sweet milk with a small teaspoonful of
+powdered volatile salts or saleratus dissolved in it; put the eggs
+to the butter and milk, add as much sifted flour as will make it as
+thick as pound-cake mixture; add a teaspoonful of orange-flower water
+or lemon extract, then add a quarter of a pound of shelled almonds,
+blanched and beaten to a paste with a little white of egg; beat the
+whole together until light and white; line a square tin pan with
+buttered paper, put in the mixture an inch deep, and bake half an
+hour in a quick oven. When done take it from the pan, when cold take
+the paper off, turn it upside down on the bottom of the pan and ice
+the side which was down; when the icing is nearly hard, mark it in
+slices the width of a finger, and two inches and a half long.
+
+
+                            ISABELLA CAKE
+
+Two cups of butter, four cups of sugar, sixteen eggs, six cups of
+sifted flour, two teaspoonfuls of yeast powder. Cream the butter and
+sugar together; add the beaten yolks, then alternately the flour
+and the beaten whites. Put the yeast powder in the flour. Flavor
+with vanilla or lemon. Bake carefully in a four-quart cake mould,
+the bottom and sides of which you have well oiled. Always lay paper
+in the bottom before oiling, as it prevents the cake from burning
+and sticking to the pan. This cake is delicious, finished with a
+chocolate icing.
+
+
+             A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY
+
+Take one cup of butter and three of sugar; work this to a cream. Beat
+five eggs separately; then stir in five cups of sifted flour; add a
+cup of sour cream and a teaspoonful of soda; flavor with a glass of
+wine and a little nutmeg. Bake in a quick oven in round tins, and ice
+while it is warm.
+
+
+                              CUP CAKES
+
+One cup of butter, three cups of sugar, five cups of flour, one cup
+of milk, three eggs, one teaspoonful of soda, a little brandy.
+
+
+                      TEACUP CAKE WITHOUT EGGS
+
+One cup of butter, two cups of sugar, one cup of sour cream, or thick
+milk, a teaspoonful of saleratus dissolved in hot water, a gill of
+brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or
+the yellow rind of a grated lemon; stir in flour until the batter is
+as thick as pound cake, and bake an inch deep in a buttered basin.
+
+
+                        LITTLE JESSIE’S CAKE
+
+Two cups of fine sugar, one cup of butter, one cup of sweet milk,
+four cups of flour, six eggs. Flavor with a glass of wine or brandy,
+with a nutmeg grated into it. Add a cup of currants.
+
+
+                   NICE AND CHEAP JUMBLES. NO EGGS
+
+One cup of butter, two cups of sugar, one cup of clabber, a
+teaspoonful of soda stirred into the clabber, a little grated orange
+or lemon peel, and a good quart of sifted flour. Roll it, and cut in
+rounds with a hole in the middle, and bake in a quick oven. If you
+wish, sprinkle sugar over them, and stick strips of citron in each
+cake when you place them in the baking pan. They are quite nice.
+Instead of clabber, you can use sweet milk and yeast powder in the
+flour.
+
+
+                       MARBLE CAKE--WHITE PART
+
+Whites of four eggs, one cup of white sugar, half a cup of butter,
+half a cup of sweet milk, one teaspoonful of cream tartar, half a
+teaspoonful of soda.
+
+
+                      MARBLE CAKE--BLACK PART.
+
+Yolks of four eggs, one cup of brown sugar, half a cup of molasses,
+half a cup butter, half a cup of sour milk, one teaspoonful of soda,
+and plenty of all kinds of spices to suit the taste. Put first black,
+then white, dough, until all is in; then bake. It is very nice.
+
+
+                          FRENCH LOAF CAKE
+
+Five cups of sugar, three of butter, two of milk, ten of sifted
+flour, six eggs, three small nutmegs, one teaspoonful of saleratus,
+one pound of raisins, and one-third of a pound of citron. Stir the
+butter and sugar to a cream, then add part of the flour, the milk and
+the beaten yolks of the eggs, then add the rest of the flour and the
+whites of the eggs; add the fruit as you get the cake ready for the
+oven; season to taste. This will make four loaves. Bake one hour.
+
+
+                          LOAF CAKE. PLAIN
+
+Three cups of sweet milk, two of sugar, and one of yeast; stir in
+flour to make it quite thick, and let it rise over night. In the
+morning add two eggs well beaten, fruit and spice to taste; let it
+rise till light. Bake in a slow oven.
+
+
+                             EGG KISSES
+
+Four whites of eggs, one-half pound powdered sugar; beat well and
+bake quickly. Flavor with extract of rose or lemon.
+
+
+                            GENOESE CAKES
+
+Half a pound of butter, half a pound of sugar, four eggs, half a
+pound of flour, a small glass of brandy or wine. Bake in a square
+sheet; ice it and cut into diamonds; ornament with dots or stripes of
+any kind of bright jelly or preserves.
+
+
+                     FRANCATELLI’S SPANISH CAKE
+
+Put half a pint of milk or water into a stew-pan over the fire, with
+four ounces of butter and two ounces of sugar. As soon as these begin
+to boil, withdraw the stew-pan from the fire, and stir in five ounces
+of flour. Stir well for a few minutes, add essence to taste, and, one
+by one, three eggs and a small pinch of soda. Drop this paste on a
+baking-sheet in small round balls (the size of a hickory nut), and
+bake a light brown in a quick oven. Garnish with preserves.
+
+
+                           CHOCOLATE CAKE
+
+Half a pound of butter, one pound of sugar, one pound of flour, four
+eggs, one half pint of milk, one teaspoonful of soda, and two of
+cream of tartar sifted into the flour. Mix all these ingredients
+well together, and bake in two cakes. Beat three whites of eggs with
+three cups of sifted sugar, and add chocolate to taste. Spread a
+layer of this icing between the cakes and on the top and sides.
+
+
+                           CHOCOLATE CAKE
+
+Take one cup of butter, two cups of sugar, one cup of milk or water,
+three and a half cups of flour, half a teaspoonful of soda, one
+teaspoonful cream of tartar, the yolks of five eggs and the whites of
+two. Bake on jelly cake tins.
+
+
+            CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE
+
+One and a half cups of sugar, the whites of three eggs, three
+tablespoonfuls of grated chocolate. Flavor with vanilla.
+
+
+                            RING JUMBLES
+
+One pound of butter, one pound of sugar, four eggs, one and a quarter
+pounds of flour, or enough to make a soft dough. Line a pan with
+buttered paper, form the dough into rings. Bake quickly and sift
+sugar over them.
+
+The dough must be kept very soft, or if not wanted in rings, put in
+more flour, and cut the cakes out with a cutter.
+
+
+                        GERMAN LADIES FINGERS
+
+Beat the yolks of five eggs with half a pound of sugar. Add half a
+pound of blanched almonds, cut fine or pounded. Grate the rind of
+a lemon, mix well, and add gradually enough sifted flour to make
+into a dough. Roll out and cut in strips the length and size of the
+forefinger; wet them with the beaten white of two eggs, and bake.
+
+
+                            LADY FINGERS
+
+Four eggs, half a pound of sugar, half a pound of flour. Flavor to
+taste. Drop by teaspoonfuls, and bake quickly.
+
+
+                             CITRON CAKE
+
+One pound of butter, one pound of sugar, one pound of flour, and
+eight eggs. Add to this batter one pound of blanched almonds, cut
+small, and half a pound of sliced citron dredged with flour; beat all
+up well. Beat in a half teaspoonful of soda, moistened with sweet
+milk, or if preferred, a tablespoonful of yeast powder, rubbed in
+the flour before mixing. Beat this mixture well, and bake it in a
+cake-pan; put buttered paper in the bottom of the pan, and cover the
+top of the cake with something to protect it from the heat of the
+stove, until the bottom is nearly done. This is the best way to cook
+all delicate cakes.
+
+
+                      LOUISIANA HARD-TIMES CAKE
+
+Cream half a pound of butter, with one pound of sifted sugar. Add to
+this the beaten yolks of six eggs. Beat this again, and set it by
+until you beat the whites of the eggs to a stiff froth. Sift a pound
+of flour, and put into it two teaspoonfuls of yeast powder. Then pour
+in alternately a little flour and beaten eggs until all is used. Then
+mix in a cup of cold water and two teaspoonfuls of brandy, wine or
+extract of lemon. Butter a four-quart cake-pan or mould, have the
+oven ready, and pour in the mixture, and bake immediately. Cover the
+top of the cake while baking. When done you will have a nice cake,
+and one that is very inexpensive.
+
+
+                       INDIAN BREAKFAST CAKES
+
+Take a quart of milk scalding hot; stir into it as much corn-meal as
+will make a thick batter, add of salt and saleratus in fine powder,
+each a teaspoonful, and when a little cooled, two well-beaten eggs;
+bake in buttered pans, in a quick oven. This is a nice breakfast cake.
+
+
+                    DELICATE CAKE OF CORN STARCH
+
+Take half a pound of sugar, one-fourth of a pound of butter, the
+whites of eight eggs, and a quarter of a pound of corn starch mixed
+with quarter of a pound of common flour. Beat all very light, add to
+the flour a teaspoonful of cream of tartar, and a half-spoon of fine
+soda (not saleratus). Flavor with lemon or rose.
+
+
+                     SODA TEACAKES WITHOUT EGGS
+
+Take half a pound of sugar, and half a pound of butter; beat it to a
+cream. Dissolve a teaspoonful of fine soda in a cup of milk, and pour
+it into the batter, half a nutmeg and flour to make a staff batter.
+Bake in tin squares or a shallow pan, cook twenty minutes.
+
+
+                       A VERY GOOD CHEAP CAKE
+
+One cup of butter, one and a half cups of brown sugar, one cup of
+milk, sweet or sour, yeast powder or soda--if yeast powder is used,
+put two teaspoonfuls; if soda, put one heaping teaspoonful--one cup
+of molasses, four eggs, one nutmeg, one pound of raisins, five cups
+of flour.
+
+
+                               TRIFLES
+
+Beat two or three fresh eggs a few minutes, add a saltspoonful of
+salt, and enough of sifted flour to make into a stiff paste; roll
+very thin; cut into small round cakes; fry in boiling lard, and
+sprinkle sugar over them. They are a delicious dish for tea.
+
+
+                        A NICE MOLASSES CAKE
+
+One cup of molasses, one and a half cups of sugar, one cup of butter,
+four eggs, a cup of sour milk and heaping-spoonful of soda. If
+desirable, you may add one pound of seeded and chopped raisins, or
+the same of currants; grease the pan carefully as molasses cake is
+liable to stick, and is always more difficult to get out of the pan
+than sugar cakes. You may add flour to roll it out like biscuit if
+you wish, or it is _better_ made only as thick as pound-cake batter,
+and baked in a pan like that cake. Make the batter stiff with flour,
+as it turns out better than when soft.
+
+
+                             SILVER CAKE
+
+Cream two coffee-cups of butter with two pints of fine white sugar;
+add the beaten whites of eighteen eggs, and four pints of flour--one
+of these pints must be maizena or corn starch flour, as that gives a
+delicacy which common wheat flour cannot. You must thin this mixture
+gradually as you beat in the flour and eggs, by pouring in two
+coffee-cups of water. Flavor with almond, and bake in a large pan.
+When you sift the flour you must add to it two teaspoonfuls of yeast
+powder.
+
+
+                             SILVER CAKE
+
+Two pints of sugar and two cups of butter; cream the butter and sugar
+together. Add two cups of cold water; beat to a froth the whites of
+eighteen eggs, mix them with the butter and sugar, four pints of
+flour, and two teaspoonfuls of yeast powder; mix flour and yeast
+powder together, and stir gently into the batter. Flavor with almond.
+For a small cake take half the quantity of ingredients. It makes a
+nicer cake to allow one of the pints of flour to be corn starch,
+instead of common flour.
+
+
+                         SUPERIOR GOLD CAKE
+
+Take half a pound of butter, one pound of sugar, one pound of flour,
+the yolks of ten eggs, one teaspoonful of soda mixed with a little
+hot water. Cream the butter and sugar together; beat the eggs light,
+and add them to the butter and sugar. Then stir in the flour and soda.
+
+
+               CHEAP AND RELIABLE GOLD AND SILVER CAKE
+
+Two cups of butter and four of sugar creamed together, two cups of
+sweet milk, or water, if you have no milk; eight cups of sifted flour
+well mixed with four teaspoonfuls of cream of tartar, and two of
+soda; beat separately the yolks and whites of eight eggs. Take half
+the batter; use the yolks for the gold cake, and the whites for the
+silver cake. Flavor differently, as with rose and lemon.
+
+
+                        SUPERIOR SILVER CAKE
+
+Take half a pound of butter, one pound of sugar, three-quarters of a
+pound of flour, the whites of ten eggs beaten to a froth. Cream the
+butter and sugar together, then add the eggs, and lastly, stir in the
+flour.
+
+
+                        COCOANUT SILVER CAKE
+
+Cream one cup of butter and two cups of sugar, add a cup of milk,
+the whites of six eggs, and three cups of sifted flour with one
+teaspoonful of cream of tartar, and half a teaspoonful of soda mixed
+in the flour. Grate a small cocoanut, dry it in a skillet over the
+fire by stirring it about ten minutes. Stir the cocoanut into the
+batter. Bake in a moderate oven about three-quarters of an hour.
+
+
+                           COCOANUT CAKES
+
+Grate a cocoanut, place it in a skillet over the fire, and stir until
+it is as dry as flour. Beat one cup of sugar and the white of an egg
+to a froth. Mix well, and make into small cakes; put them on buttered
+paper and bake. The oven should not be very hot.
+
+
+                           COCOANUT CAKES
+
+Take a cocoanut, pare it and grate half a pound; allow the same
+quantity of loaf sugar. Dissolve the sugar in two tablespoonfuls of
+water, place it on the fire; when the syrup is boiling hot, stir in
+the cocoanut. Continue to stir it until it is thick like candy, then
+pour it out on a buttered pan, and cut it across in shapes, or use a
+round cake cutter.
+
+
+                         COCOANUT POUND CAKE
+
+Take three coffee-cupfuls of flour, one of butter, and two of white
+sugar; one cupful of milk; the whites of six eggs; one teaspoonful
+of cream of tartar; one-half teaspoonful of carbonate of soda;
+grated cocoanut--a small one. The cocoanut should be laid in water
+as soon as the shell is broken; take out a piece at a time to pare
+it; lay it in a dry cloth as soon as pared, and cover it up, that
+the air may be kept out and the moisture absorbed. If the cocoanut
+goes in wet it will make the cake heavy. Cream the butter; add the
+sugar, and beat well; then put in the milk, slowly; the whites of
+the eggs, well beaten, alternately with flour; the cocoanut last of
+all. One-half of this quantity makes a good-sized cake. Bake in a
+moderate oven; increase the heat at the last. It takes about one-half
+or three-quarters of an hour to bake.
+
+
+                            COCOANUT CAKE
+
+Make a batter of one cup of butter, two cups of sugar, three cups of
+flour and four eggs. Bake in jelly cake pans. Spread a layer of icing
+between each cake with grated cocoanut on top of the icing; finally,
+ornament the top with a thick layer of cocoanut.
+
+
+                           COCOANUT DROPS
+
+Take a grated cocoanut, the beaten whites of four eggs, and half a
+pound of white sugar; flavor, mix, and bake on paper in drops.
+
+
+                             PECAN CAKE
+
+Half a cup of butter, one and one-half cups of sugar, two eggs,
+three-quarters of a cup of sweet milk, two cups of sifted flour, one
+and one-half teaspoonfuls of soda, and one teaspoonful of cream of
+tartar in the flour, one cup of pecans picked out and cut fine. Bake
+in a small cake pan.
+
+
+                             WINE CAKES
+
+One-quarter pound of butter, one-half pound of sugar, one egg, a few
+drops of essence of lemon, and a good half pound of flour. Mix, roll
+thin, and cut out in round cakes. They are very nice with wine.
+
+
+                           NAPLES BISCUIT
+
+Beat four eggs light; add half a pound of fine white sugar, and half
+a pound of sifted flour. Flavor with essence of lemon.
+
+
+                           SHREWSBURY CAKE
+
+Beat to a cream half a pound of butter, and three-quarters of a pound
+of sugar; add five well beaten eggs, a nutmeg, some essence, and
+about a quart of flour. Sift the flour, mix it well, and drop the
+mixture with a spoon on buttered tins. Add currants if you wish.
+
+
+                             COFFEE CAKE
+
+One cup of butter, two cups of sugar, one cup of molasses, one cup of
+strong coffee, two eggs, five cups of flour, one teaspoonful of soda,
+one cup of currants, one cup of raisins. Spice to taste.
+
+
+                           NICE DROP CAKES
+
+One-half pound sugar, one-quarter pound of butter creamed together,
+four well beaten eggs, one-half pound of currants, a spoonful of
+brandy, grated nutmeg or lemon peel, and flour sufficient for a stiff
+batter. Beat well. Drop by spoonfuls on buttered tins and bake in a
+quick oven. They are light and tender.
+
+
+                          DIAMOND BACHELORS
+
+Biscuit dough rolled thin, cut into diamonds and boiled in lard.
+Ladies are very fond of them.
+
+
+                             VELVET CAKE
+
+One cup of yeast, three eggs well beaten, one quart of warm milk, one
+quart of sifted flour, salt, a large spoonful of butter well beaten;
+let it rise. Pour into greased muffin rings and bake.
+
+
+                            DELICATE CAKE
+
+Two eggs, two cups of sugar, half a cup of butter, one cup of sweet
+milk, three cups of flour, one teaspoonful of cream of tartar, half a
+teaspoonful of soda. Bake in squares.
+
+
+                          LITTLE DROP CAKES
+
+Half a pound of sugar, four eggs, half a pound of flour; quarter of a
+pound of butter.
+
+
+                             CREAM CAKES
+
+Boil a cup of butter with a half pint of water; while it is boiling,
+stir in two cups of sifted flour; let it cool, and when cool, add
+five eggs well beaten, and a quarter of a spoonful of soda dry. Drop
+this mixture with a teaspoon on tins and bake in a quick oven.
+
+
+                     FOR THE INSIDE OF THE CAKES
+
+Take a pint of milk, one-half a cup of flour, one cup of sugar and
+two eggs. Boil the milk and flour together, add the eggs and sugar;
+flavor the custard with lemon. Now, you must take the first or
+outside cakes, and split each one gently, so as to place in it the
+cream or custard, which must be cold before you introduce it. Put
+into each cake about a teaspoonful of the cream. These are delicious.
+One-half this quantity makes a large dishful of cakes.
+
+
+               ANOTHER CREAM CAKE WITH CRUST AND CREAM
+
+CRUST.--Three-quarter pint of water, half a pint of butter,
+three-quarters of a pound of flour, eight eggs, boil the water and
+butter together, and while boiling stir in the flour, take it off
+and let it cool, then add your eggs (beaten separately), and a
+teaspoonful of dry soda. Use about a spoonful of the crust for each
+puff; bake on tins for about twenty minutes. When done cut the crust
+open and put in the cream.
+
+CREAM.--Two pints of milk, one cup of flour, two cups of sugar,
+four eggs; while the milk is boiling add your flour, sugar and eggs
+(previously well beaten together), let it cook until it begins to
+thicken, take it off, and flavor with rose water.
+
+
+                             TIPSY CAKE
+
+Place a sponge cake weighing about a pound in a glass bowl, pour over
+it half a pint of sherry and Madeira (mixed). Make a rich custard of
+six eggs and a quart of milk, sweeten to taste, flavor and let it
+cool. Blanch half a pound of almonds, stick them in the top of the
+sponge cake and pour over it the custard.
+
+
+                           PLAIN TEA CAKES
+
+Half a cup of butter, or a large spoonful of lard, one and a half
+cups of sugar, one teacupful of milk, one teaspoonful of soda, seven
+cupfuls of sifted flour. Roll thin.
+
+
+                      EASY CAKE FOR YOUNG COOKS
+
+Take two cups of flour, sift it and to each cup put a teaspoonful of
+yeast powder. Beat the yolks of three eggs and one cup of fine white
+sugar, together with half a cup of water mixed with extract or wine;
+beat this well in the yolks and sugar (only half a cup); froth up the
+whites of the eggs, add them, and last of all, beat in the flour with
+the powder in it. Bake quickly in square or jelly cake pans.
+
+
+                       YOUNG COOKS’ JELLY ROLL
+
+Make the sponge for your jelly roll by taking a cup of white sugar,
+one cup of flour, and three eggs. Mix, etc.; add baking powder with
+the flour. Bake in a stewpan with a quick fire; turn the cake out on
+a towel when done; spread the jelly while it is still warm and soft,
+and roll it carefully. Cut it in slices when cold; a spoonful of
+water beaten with the eggs makes the cake lighter, as it breaks the
+tissue of the eggs if it is added to them when beaten up.
+
+
+                            ALMOND DROPS
+
+Blanch and pound five ounces of sweet, and three ounces of bitter
+almonds (or peach kernels), with a little white of egg. Put half a
+pound of sifted flour on your dough board, make a hole in the middle
+of the flour, in which put the almonds, with a pound of sugar, four
+yolks of eggs, and a little salt. Make into a paste. Cut in pieces
+the size of a nut, lay them half an inch apart, on sheets of paper,
+in a baking-pan, and bake in a moderate oven for fifteen or twenty
+minutes.
+
+
+                          ALMOND MACAROONS
+
+Blanch and pound with a little rose-water half a pound of almonds;
+add half a pound of sifted sugar, the whites of two eggs (not
+beaten), form into a paste. Dip your hand in water, and roll the
+preparation into balls the size of a nutmeg; lay them an inch apart,
+on buttered paper, in a baking tin. Bake in a slow oven until a light
+brown.
+
+
+                          ALMOND MACAROONS
+
+To a pound of the best white sugar, sifted, add a pound of blanched
+almonds; put in a few drops of rose-water as you beat them together
+in a mortar. Add to them the well-beaten whites of six eggs, and
+form the paste into shapes in the palm of the hand by using a little
+flour; butter some sheets of white paper, and drop the macaroons on
+it, leaving a space between them. Strew a little white sugar on them,
+and put in the oven to bake a light brown. Almonds are blanched by
+pouring hot water on them, and slipping off the brown coating.
+
+
+
+
+                               DESSERTS
+
+
+                   CHARLOTTE RUSSE IN VARIOUS WAYS
+
+There are many varieties of this Charlotte. They are always similarly
+made, that is with sponge cake or lady fingers, and whipped cream,
+custard or blanc-mange. One way is to beat the whites of three eggs
+to a high froth, with a quarter of a pound of sugar, and half a pint
+of cream, until it is quite thick and light; flavor this to your
+taste with lemon or vanilla, and pour it into a cake-lined mould;
+place some of the sliced cake or lady fingers on top of the mould and
+over the cream; set it on ice, and when wanted turn it on a dish and
+serve.
+
+Or, having lined a basin or mould, or small tin cups with any
+convenient cake, such as lady fingers, sliced savoy cake, or yellow
+lady cake, fill them with mock cream, blanc-mange or custard, made
+from the yolks of eggs; let them become cold, then turn them out and
+serve.
+
+
+                             ANOTHER WAY
+
+Break an ounce of isinglass small, and pour on it a teacup of hot
+milk or water; let it dissolve, then strain it through muslin, on
+half a pound of fine white sugar. When nearly cold add to it a quart
+of rich cream, already beaten to a froth; continue to beat it for a
+few minutes, holding the pan on ice. Line your mould with sponges and
+pour your cream in. Cover with sponge cake or lady fingers. Turn it
+out and serve. The isinglass will make this very firm if held on ice
+long enough to solidify before serving.
+
+
+                        PLAIN CHARLOTTE RUSSE
+
+Boil one ounce of isinglass in a pint of water until reduced
+one-half. While it is boiling, make a custard of one-half pint of
+milk, yolks of four eggs, and one-fourth of a pound of sugar; flavor
+this with vanilla or lemon. Take a quart of cream, whip it up to a
+fine froth, and when the isinglass is nearly cold, so that it will
+not curdle the cream, stir it and the cream into the custard. Beat
+all thoroughly and set it on ice. This is a nice, easy way to make
+this dish, and may be made very ornamental, if wanted so, by lining
+a glass dish with lady fingers, and then pouring in the cream and
+laying fine fancy sugar-drops on top. If you have no lady finger
+sponges, you can slice any light sponge cake, and lay it on the
+bottom and sides of the glass bowl.
+
+
+                  SICILIAN BISCUIT DROPPED ON TINS
+
+Take four eggs, twelve ounces of powdered and sifted sugar, and ten
+ounces of flour. Beat the eggs and sugar together in a stewpan on
+the fire, until the batter feels warm to the touch; remove it from
+the fire, and stir it thoroughly until it becomes cold; now add the
+flour, and flavor with vanilla. Butter some paper and place it on the
+baking tins, or pans. Drop the cake mixture in round or ovals on the
+buttered paper, and bake in a slow oven. When put in the oven sift
+white sugar over the biscuit.
+
+
+                            QUEEN’S DROPS
+
+Beat up a quarter of a pound of butter, and a quarter of a pound of
+sifted sugar, two eggs, and six ounces of flour. Flavor with almonds,
+or vanilla, or lemon. Butter some paper, place it on baking-sheet or
+pans, and drop the mixture in drops about the size of a nutmeg. Bake
+in a hot oven.
+
+
+                           ALMOND MERINGUE
+
+Beat the whites of two eggs with a quarter of a pound of powdered
+sugar and a quarter of a pound of blanched and cut almonds. Form them
+into rings on letter paper, put the paper on tin, and place them in
+the stove oven, to harden and brown lightly.
+
+
+                            APPLE COMPOTE
+
+Make a syrup of three-quarters of a pound of sugar and a cup of
+water; let it boil while you are paring and taking out the cores of
+six nice sour apples. Throw them into the syrup and let them boil for
+half an hour, or until transparent. Pour into a glass or china dish,
+and serve for a lunch or tea. They are nice when served warm.
+
+
+                         MAIZENA BLANC MANGE
+
+This can be made with maizena, corn starch, or potato flour, but
+maizena is preferable. Take a quarter of a pound of maizena and three
+pints of milk. Put two and a half pints of the milk on to boil, and
+wet the corn starch or maizena with the remaining half pint. When
+the milk boils add to it (or better before it boils), a quarter of a
+pound of white sugar and some lemon rind, sliced or grated. Let this
+boil a little, and then stir in the mixed maizena or corn starch.
+When cooked five minutes, pour it into moulds or bowls; wet the bowls
+first with cold water to prevent the jelly sticking to the sides.
+When firm and cold, eat it with cream or any kind of stewed fruit you
+may have.
+
+
+                        GELATINE BLANC MANGE
+
+To one quart of milk add an ounce of Nelson’s or Coxe’s gelatine,
+which has been soaked an hour in a cup of cold water. Add to this
+half a pound of fine white sugar; let it simmer very gently on the
+fire in a stewpan until all the gelatine is dissolved. Strain it,
+and pour it in a mould; when it begins to thicken, put it on ice and
+serve it with cream.
+
+
+                        GELATINE BLANC MANGE
+
+Take a quart of new milk, set it on to boil; stir into the boiling
+milk, half a box of gelatine, which should have been soaked in cold
+water ten or fifteen minutes. When the gelatine is dissolved, stir
+into the milk a cup of sugar; take the jelly from the fire, and last
+of all while the mixture is very hot, stir in four eggs; season with
+vanilla or lemon extract, and pour into moulds. Eat with cream. This
+is very nourishing for invalids.
+
+
+                           CHOCOLATE MANGE
+
+Made the same as gelatine blanc mange above described, except
+seasoning the jelly with six ounces of grated chocolate in the
+boiling milk. Eat with cream or wine sauce.
+
+
+                           ISINGLASS JELLY
+
+Boil in one pint of water, one ounce of isinglass, and when well
+dissolved, add to it one pound of sugar, and a cup of pale wine. When
+the water is boiling, add to it the rind of a lemon, and when taken
+off the fire, add the juice and grated rind of lemon. Strain this
+mixture and whisk it till it begins to thicken, then pour it into the
+vessel you wish to mould it in, and set in a cool place, or on ice,
+to harden.
+
+
+                            LEMON CUSTARD
+
+Boil a cup of water, and stir into it a tablespoonful of flour,
+or corn starch. Beat the yolks of three eggs with a cup of brown
+sugar. Add the juice of a lemon strained; beat it up with the yolks
+and sugar. Pour this in a paste, and bake it. While the custard is
+baking, take the whites of the three eggs and beat them up with a
+cup of pulverized sugar. Spread this icing on the baked custard, and
+brown it slightly.
+
+
+                         NICE BOILED CUSTARD
+
+To every quart of milk, allow six eggs and a cup of white sugar.
+Set the milk to boil; beat the whites of the eggs with a half cup
+of sugar, and drop into the boiling milk for two minutes; then with
+a skimmer remove the boiled whites, and put on a dish to cool. When
+the whites are taken off, stir into the milk the yolks and sugar,
+previously well beaten up together. Add rose, lemon, or peach-leaf
+flavoring. Run this through a sieve into the bowl you expect to serve
+it in; then pile up the whites on the custard. The whites can be
+boiled without beating them with sugar.
+
+
+                     APPLE CUSTARD. A NICE DISH
+
+Take a dozen apples, a large cupful of brown sugar, a teacupful of
+water, the grated rind of a lemon, one pint of milk, four eggs, and
+two ounces of loaf sugar. Peel, cut and core the apples; put them
+in a sauce-pan with the water; as they heat, add the brown sugar and
+lemon-peel. When mashed and well cooked, take it off; put the fruit
+in the bottom of a deep dish, and pour a custard of the milk, sugar
+and eggs, over it, and bake in a moderate oven. Grate over it before
+baking, a little nutmeg.
+
+
+                     ALL THE YEAR ROUND PUDDING
+
+Line a pie dish with paste, spread on this three ounces of any kind
+of jam--strawberry or raspberry is best. Then beat well in a basin
+three ounces of bread crumbs, three ounces butter, and the same of
+sugar, and the rind and juice of a large lemon; add this to the
+pastry and jam, and bake half an hour. If the lemon is not very
+juicy, add a tablespoonful of water to it.
+
+
+                           TO GLAZE PASTRY
+
+Break an egg, separate the yolk from the white, and beat it well;
+when the pastry is nearly baked take it out of the oven and brush it
+over with this beaten yolk of egg, then put it back in the oven to
+set the glaze.
+
+
+                         TRANSPARENT PUDDING
+
+Beat eight eggs very light; add them to half a pound of butter, and
+the same of sugar, which have been beaten to a cream together; grate
+in half a nutmeg, set it on the fire in a stew-pan, and stir it
+constantly until it is hot. Do not leave it more than five minutes on
+the fire, as you only wish to slightly cook the whites of the eggs to
+prevent their running when put on the paste. Line two pie pans with
+delicate paste, and pour in the mixture. Bake in a moderate oven, and
+do not allow the top to burn, as it will, if not covered when first
+put in the oven. Cover with a pan until the bottom is cooked, and
+then a few moments colors the top. This pie has no meringue on top.
+Serve it with a tart pie, as it is a very sweet dessert.
+
+
+                     APPLE TRIFLE--A SUPPER DISH
+
+Make a marmalade by stewing tart apples in sugar, seasoned with
+lemon. Lay it when cold in a deep glass dish, pour over it a boiled
+custard made of two eggs, half a pint of milk, sweetened with half a
+cup of sugar. Finish it by whipping a pint of rich cream to a froth,
+and pile it high on the custard. Ornament with strips of citron and
+apple jelly laid on the whipped cream. This is a charming dish for
+the country, where cream is abundant.
+
+
+                         TRIFLES. DELICIOUS
+
+Cover the bottom of a glass bowl, or dish, with lady fingers; break
+up, and put also half dozen macaroons; pour over them a cup of wine,
+or diluted extract, to moisten them; then put in three tablespoonfuls
+of jelly or jam. Pour over this a boiled custard, made with a pint of
+milk, three eggs and a cup of white sugar. Whip up the whites of two
+eggs with a cup of white sugar and lemon juice to taste, and when it
+will stand alone, put it on the custard, and serve.
+
+
+                        GELATINE SNOW PUDDING
+
+Take two tablespoonfuls of good gelatine, throw over it two spoonfuls
+of water, let it soak ten minutes, then pour over it half a pint of
+boiling water, three-quarters of a pound of white sugar, and the
+juice of two lemons with the rind thrown in. Let it come to a boil,
+take it off immediately, strain it, let it cool a little, and when
+it begins to thicken add the beaten whites of two eggs. Beat all
+thoroughly, and pour it in a mould on ice to get firm. When cold and
+firm, send it to table in the middle of a glass basin or dish, and
+pour around it a custard made from the yolks of the eggs, and a pint
+of milk sweetened and flavored to taste. Sponge cake should be served
+with this pudding.
+
+
+                 A PRETTY DISH OF ORANGES CROQUANTE
+
+Take ten or a dozen oranges, remove the peel, all the white part
+and the seeds. Do this carefully by quartering them, retaining the
+transparent pulp and juice. Do not break the skins of the sections.
+Boil a pound of loaf sugar in half a glass of water until the syrup
+strings when lifted on a fork, then take it from the fire and dip
+each section of orange in this candy while it is hot; you can do
+this by placing each one on a little stick cut for the purpose. As
+the pieces are dipped, arrange them in some pretty form on a dish
+or bowl, and fill up the hollow with whipped cream, sweetened and
+seasoned with a glass of maraschino.
+
+
+                     FRANCATELLI’S LEMON PUDDING
+
+The juice and grated rind of six lemons, a pint of milk or cream,
+six ounces of sponge cake or macaroons, eight yolks, and the whites
+of four eggs (whipped to a froth), one pound of sugar, and a little
+salt. Mix in a basin, and work all these materials together for at
+least ten minutes. Put a border of puff paste around a pie-dish, then
+pour in the batter; strew cut-up almonds over it, and bake. Sift
+powdered sugar over it, and serve.
+
+
+                       WHIPPED CREAM WITH WINE
+
+To the whites of three eggs, beaten to a froth, add a pint of cream,
+four tablespoonfuls of sweet wine, and four spoonfuls of sugar. Put
+bright jelly, or light-colored marmalade in spots among the cream,
+and serve sponge cake with it.
+
+
+                           BATTER PUDDING
+
+One quart of milk, six eggs beaten separately, and seven
+tablespoonfuls of flour. Boil the milk, stir in the eggs and flour,
+while the milk is nearly hot enough to boil; do not let it boil when
+you stir in the flour, but take it off the fire, or you will curdle
+the eggs. Bake this batter half an hour, and eat it with wine or
+lemon sauce. You should salt the milk slightly before boiling. When
+well and quickly made, this is a delightful pudding, but it should be
+eaten hot.
+
+
+                        A SUPERIOR LEMON TART
+
+Squeeze the juice from six lemons, wash the rinds and boil them; if
+too strong of the lemon oil, it is better to change the water. You
+must grate or pound the rinds, and when tender and cold, add to them
+one pound of sugar, one-fourth of a pound of butter, and the yolks
+and whites of five eggs. Stir in the juice of the lemons, and cook
+the batter gently until it is thick as honey; then bake it in puff
+paste without tops. Ornament with fancy strips of paste.
+
+
+                            SUET PUDDING
+
+Take a cupful of chopped suet, half a cup of molasses, one cup of
+raisins chopped, a teaspoonful of powdered cloves and cinnamon,
+one-half cup of sugar, two eggs well beaten, half a cup of sweet
+milk, a little salt, and two teaspoonfuls of yeastpowder. Stir in
+flour until it is a thick batter; flour a cloth, and pour in the
+mixture, leaving room to swell. Boil two hours.
+
+
+                  ROLL PUDDING OF ANY KIND OF FRUIT
+
+Make a light paste, roll out lengthwise, spread any kind of fruit
+over the paste, and roll it up in the dough; wrap it up in a cloth,
+tie it carefully, and boil it one hour. You will find this delicious
+if made of either blackberries, strawberries, peaches, or any kind of
+dried fruit stewed and sugared; if fresh fruit is used, it needs no
+stewing.
+
+
+                   A DESSERT FOR A DELICATE PERSON
+
+Boil one cup of rice until perfectly soft, then add a teacup of rich
+sweet cream, and half a teacup of any acid jelly--currant is the best
+but plum, strawberry or lemon will do. Put it over the fire a few
+minutes, turn it into a mould. Eat with sweetened cream.
+
+
+                        MACAROON PUDDING ICED
+
+Line a mould with macaroons, as described for Iced Cabinet Pudding.
+Fill the mould with dried cherries, seedless raisins and macaroons,
+in layers; then pour a little Madeira or sherry wine over them, and
+finish by pouring over all a custard of a pint of milk, two eggs and
+flavoring to suit; sweeten it with half a pound of white sugar, and
+in summer cover the mould up in ice and salt until wanted. In winter
+steam it and serve with butter and sugar sauce.
+
+
+                 STEAMED CABINET PUDDING, VERY FINE
+
+Butter a pudding mould, and line it with brioche, or any kind of cold
+sweet roll, or Sally Lunn, that has been left over. Fill the mould
+with layers of sponge cake, or macaroons, alternately with currants,
+or seedless raisins, chopped citron, or other dried fruit; then make
+a boiled custard of six yolks of eggs (for a moderate size mould), a
+pint of milk or cream, six ounces of sugar, a glass of brandy, and
+the grated rind of a lemon. Moisten the macaroons with extract of
+lemon, and then pour over the custard, which need not be previously
+boiled, as the pudding is to be _steamed_, and boiling the custard is
+unnecessary, except when it is to be iced. Serve with wine or hard
+butter sauce beaten up with a little wine.
+
+
+                     MERINGUE PUDDING. VERY NICE
+
+Take a pint of bread crumbs, a quart of milk and four eggs. Make
+one pint of milk boiling hot, pour it over the bread crumbs, and
+beat it smooth; when cool, add a cup of sugar, and the yolks of the
+four eggs; also a lump of butter (the size of an egg). Beat all well
+together, thin it by adding the rest of the milk, flavor it with
+peach or nutmeg, and set it in the oven to bake. You must only bake
+it long enough to cook the eggs, for, if you leave it to stew and
+simmer in the stove, it loses its jelly-like consistence, and the
+milk turns to whey. When slightly brown on top, take the pudding
+out of the stove, and set it to cool. When cool, spread over it a
+layer of acid preserve or jelly, such as plums, apples, grapes, or
+currants. Then finish it by making an icing or meringue of the whites
+of the eggs, beaten up with a full cup of white sugar; flavor this
+with lemon extract, and then put the pudding again in the stove, and
+brown. If for a small family, use a pint of milk and half of all
+the materials mentioned. This is considered an elegant dish for any
+occasion.
+
+
+                A DELICIOUS PUDDING, VERY EASILY MADE
+
+Butter some thin slices of rolls; lay them in a pudding-dish with
+currants and citron cut up fine, and strewed between the slices. Then
+pour over the rolls a custard made of a quart of milk, four eggs and
+half a pound of sugar; flavor this and bake lightly.
+
+
+                       PRINCE ALBERT’S PUDDING
+
+Take one-half pound of butter, one-half pound of grated bread crumbs,
+one-half pound of sugar, the juice of two lemons with the rinds
+grated in; add six eggs well beaten, a glass of brandy and four
+tablespoonfuls of marmalade. Steam this pudding in a mould and serve
+with wine sauce.
+
+
+                      COCOANUT PUDDING OR PIES
+
+Break a cocoanut and save the milk; peel off the brown skin, then
+throw each piece into cold water, and let it stay a few minutes to
+cool; take the pieces out, wipe dry and grate; add their own weight
+of white sugar and half the weight of butter; rub the butter and
+sugar to a cream, add five well beaten eggs, and a cup of milk; last
+of all, throw into the mixture the milk of the cocoanut and the
+grated rind of a lemon. Bake in a pudding-dish, or make it into pies
+with a bottom crust. Ornament the top of the pies with fancy twists
+of paste.
+
+
+                      CUSTARD COCOANUT PUDDING
+
+Grate one cocoanut; take a quart of milk, four eggs, and a cup of
+sugar. Beat sugar and eggs light, then stir in the milk, and last the
+cocoanut and such flavoring as you may prefer. Pour this into a deep
+pan lined with paste; put fancy strips of paste across it, and bake
+lightly.
+
+
+                          A NICE ICE CREAM
+
+Put on the fire a stew-pan containing a quart of nice fresh milk, and
+while it is coming to the boil beat the yolks of eight eggs and a
+pound of fine white sugar; when these are well beaten, take off the
+boiling milk, let it stand to cool five minutes, and pour it very hot
+over the eggs and sugar; strain this mixture, and add for flavoring
+any favorite extract, either of lemon, orange, peach or vanilla. Let
+it stand to get cool, and pour it into the freezer and surround it
+with layers of ice, pounded fine, and coarse dairy salt, well beaten
+down, and fill up till within a few inches of the top of the freezer.
+Now, if you have it you may pour in one quart of pure cream, and
+beat it with a wooden spoon into the mixture in the freezer. Turn
+the crank of your freezer briskly if you have a five minute freezer;
+if not, turn the can with your hand for fifteen minutes, and then
+pack round again with ice and salt. Draw off the melted ice and salt
+water, and fill up again and set away to harden before serving. Two
+tablespoonfuls of the extract are enough.
+
+
+                            LEMON SHERBET
+
+If a gallon is wanted, take ten fine lemons, or more, if small ones.
+Place to them three quarts of cold water sweetened, with two and
+one-half pounds of loaf sugar. Just before placing in the freezer,
+beat up the whites of three eggs with a little sugar and stir in.
+Then place the mixture of lemons, sugar, water and eggs in the
+freezer, and pack ice and salt around it. It freezes easily, with
+less trouble than ice cream. Pineapple or orange sherbet is also very
+nice made the same way.
+
+
+                       BISCUIT CREAM IN MOULDS
+
+One quart of firm clabber and one quart of sweet cream, make it very
+sweet with white sugar; flavor with vanilla bean boiled in half a cup
+of sweet milk. Churn all together ten minutes, then freeze in moulds,
+or in any ordinary freezer.
+
+
+                            ORANGE CREAM
+
+Squeeze the juice of four oranges, and put it with the peel of one
+into a sauce-pan; add to this a pint of water, half a pound of sugar,
+and the beaten whites of five eggs. Mix carefully, place it over a
+gentle fire, or it will curdle, stir it in one direction until it
+looks thick; strain it through a gauze sieve, and add to it, when
+cold, the yolks of five eggs, and a cup of cream or sweet milk. Set
+it on the fire until hot enough to cook the eggs, or nearly ready
+to boil them, take it off, stir until cold, and set it on ice, or
+freeze it as you choose. This is a delicious cream, with or without
+freezing, and one much used by families in Louisiana.
+
+
+          STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN
+
+Make a quart of rich custard, with eggs, and sugar and milk; when
+cold, pour it on a quart of ripe fruit, mash and pass it through a
+sieve. Add more sugar if required by the fruit, and freeze it.
+
+
+                      PEACHES AND CREAM FROZEN
+
+Peel and stone a quart of nice yellow peaches; put them in a bowl,
+sweeten them well, and chop very fine. If you have sweet cream, put
+to the fruit a quart of it; if you have not, take a quart of milk,
+sweeten it with half a pound of sugar, let it boil, and when boiling,
+pour it on to the beaten yolks of four eggs. When this custard cools,
+you may add the chopped peaches, which should be well sweetened. Pour
+all in the freezer and set it where it can be frozen.
+
+
+BARLEY OR SAGE CREAM FOR INVALIDS
+
+Wash the sage or barley clean; take a cup of either; put it on
+the fire with water to cover it; boil it gently until it is soft.
+While boiling, put in a stick of cinnamon, or any seasoning that is
+agreeable. When the barley has boiled soft and thick, take it off and
+strain it; then add to it a rich boiled custard, sweeten it to taste;
+add a glass of wine, if liked, and serve it frozen, or not, as is
+liked best by the sick.
+
+
+                      FROZEN PEACHES AND CREAM
+
+Peel and stone nice soft, ripe peaches, sprinkle enough sugar on them
+to make them very sweet; chop them up fine until they are a pulp, and
+add to them as much cream as you have peaches; put them into the
+freezer and turn it briskly until the cream is well frozen. Figs and
+other fruits are good served in the same way.
+
+
+                   ANOTHER ICE CREAM WITHOUT CREAM
+
+When cream can not be procured, a custard made as directed, is a good
+substitute. To a quart of milk, add sugar until it is _very sweet_,
+for in freezing it loses some of its sweetness; let this boil on the
+fire, when it boils gently, take it off and pour it scalding hot to
+the beaten yolks of eight eggs; stir it constantly, but never boil it
+as the scalding milk will cook the eggs sufficiently; it should also
+be stirred while cooking. Flavor with vanilla, or lemon or almond.
+If with a vanilla bean it is better to boil it in the milk before
+putting in the sugar. When the custard is cold, put it in the form
+or freezer. If you have no freezer you can make one, by using a tin
+kettle with a tight cover. Set this in the centre of a tub that is
+large enough to leave a space of four or five inches around it; fill
+the space with layers of cracked ice and coarse salt, a layer of ice
+last, and cover the whole with a woolen cover for half an hour. Then
+shake the kettle constantly, after that, until frozen. Cover up till
+wanted.
+
+
+                        ICED CHOCOLATE CREAM
+
+Grate half a pound of vanilla chocolate, put it in a stew-pan with
+half a pound of sugar, the yolks of eight eggs, and one pint of rich,
+sweet milk. Stir over the fire until it begins to thicken, strain
+through a sieve into a basin, add half a pint of whipped cream, and
+one and a half ounces of isinglass. Mix well and pour into a mould.
+Set it on ice if the weather is warm.
+
+
+                           COFFEE CUSTARD
+
+Boil one quart of milk with five spoonfuls of white sugar. Beat four
+eggs separately, throw the whites into the boiling milk for two
+minutes and dip them out with a skimmer as soon as they are cooked.
+Beat the four yolks of the eggs with half a cup of corn starch wet
+with a little cold milk; set it aside until you can put into the hot
+milk a cup of hot strong coffee; then pour in the mixed corn starch
+and eggs, give it a little boil and take it off. Last of all, place
+the pure white boiled eggs on the rich brown custard, and you have a
+beautiful and appetizing dessert. Serve with sponge cake. Some boil
+the coarsely ground coffee in the milk first and then strain it,
+proceeding after that as in other custards.
+
+
+                         LEMON CHEESE-CAKES
+
+Boil the peel of two lemons until tender, and pound them. Take half a
+pound of sugar, the yolks of six eggs, and one-half pound of butter.
+Stir all well together, and add the juice of the lemons last. Lay
+puff paste in your pans, fill them half full of the mixture, and bake
+lightly.
+
+
+                         ORANGE CHEESE-CAKES
+
+Boil the peel of four oranges in two waters, to take out the bitter
+taste. When tender, pound up with half a pound of sugar, one-quarter
+of a pound of butter, and the yolks of six eggs. I make these
+confections to use up the yolks when I have been using the whites of
+eggs for icing or white cake. Beat the mixture well and add the juice
+of the oranges; if the oranges are large the juice of two will be
+sufficient to make two pies. Put puff paste in your pans, fill them
+half full of the confection, and bake lightly.
+
+
+                 WINE JELLY FROM SPARKLING GELATINE
+
+Take a package of an ounce, or an ounce and a half of gelatine, pour
+upon it a pint of cold water, and let it remain to soften for an
+hour or so. When ready to make the jelly, pour on to the gelatine
+three-quarters of a pint of boiling water, and stir until the
+gelatine is dissolved; then add to it one and a half pounds of white
+sugar, the juice and grated rind of one lemon, and a spoonful of any
+essence. Then beat the whites of two eggs well, and stir briskly
+into the mixture; put it on a gentle fire, let it simmer slowly,
+take it off as soon as it boils up, then add a pint of wine and two
+tablespoonfuls of extract of lemon or vanilla; then strain it through
+a jelly bag until it runs clear. Some boil the extract and wine in
+the gelatine before straining, but it injures the fine flavor to do
+so. Boil the gelatine, the water, the sugar and eggs, and strain it;
+after it is clear and still warm, pour in a pint of wine and set the
+jelly on ice in summer, or to cool in the winter. This should give
+great satisfaction.
+
+
+                 YELLOW CUSTARD JELLY FROM GELATINE
+
+To one ounce of gelatine, soaked in one pint of water, add a quart of
+milk; if the weather is warm take a little less milk. Set the milk
+and gelatine (or double the quantity of isinglass) on to get hot,
+let it give one boil up, then sweeten it, and when a little cooled
+stir in the beaten yolks of eight eggs; do not let the eggs boil up
+or you might curdle them. Flavor with vanilla or lemon, pour into
+moulds, and set in a cool place, or on ice to harden.
+
+
+                         CALVES’ FEET JELLY
+
+Take two calves’ feet, add to them a gallon of water which you must
+reduce by boiling to a quart; strain it while hot, and set away to
+get cold. When cold take off the fat, and remove any settlings which
+may be in the bottom. Melt the jelly in a stew-pan, and add to it the
+whites of six eggs, well beaten, half a pint of wine, half a pound
+of white sugar, the juice of four lemons, and rind of one grated.
+Boil this a few minutes, and pass it through a flannel strainer. This
+is a most delicate and nourishing article of diet for the sick and
+convalescent. If the jelly is dropped upon the sliced peel of a lemon
+instead of the grated peel, it will look prettier.
+
+
+                CALVES’ FEET JELLY MADE WITH GELATINE
+
+Take three quarts of water, one pint of white wine, six teaspoonfuls
+of brandy, six lemons, juice and peel, six eggs, the whites slightly
+beaten, the shells crushed--the yolks not used--three pounds of white
+sugar, and four ounces of gelatine. First, soak the gelatine in one
+quart of the measured water; let it remain for one-half an hour. Mix
+the ingredients named with the other two quarts, and let all boil
+twenty minutes; strain it through a flannel bag without squeezing.
+Wet the jelly mould in cold water. Pour the jelly in, and leave it to
+cool, or put it on ice until wanted.
+
+
+                   AMBROSIA OF ORANGE OR PINEAPPLE
+
+This is a pretty dessert or supper dish. You require a cocoanut and
+six oranges or a pineapple. Grate the cocoanut, and slice the oranges
+or pineapple; then in a glass dish lay a layer of fruit, and a layer
+of the grated cocoanut, until your bowl is full. Strew powdered sugar
+over each layer of fruit, and on the top, and it is ready.
+
+
+                    FLOATING ISLAND, WITHOUT WINE
+
+Beat the whites of five eggs with a little currant jelly until they
+are quite thick. Sweeten a pint of cream, add a teaspoonful of
+extract, pour it in the bowl, and then drop your whites of eggs and
+jelly by spoonfuls on the cream. If you can not procure cream, you
+may make a substitute of a custard, made of a pint of sweet milk,
+yolks of two eggs, and half a cup of white sugar.
+
+
+                               EGG-NOG
+
+Take the yolks of ten eggs; add to them ten tablespoonfuls of
+pulverized sugar, three pints of new milk, and one pint of the best
+brandy (whiskey will do). Beat up the whites the last thing, and stir
+in, after the liquor is poured in.
+
+
+
+
+                    PUDDINGS, PIES AND MINCEMEAT
+
+
+         DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.
+
+The delicacy of pastry depends as much upon the baking as the making,
+therefore strict attention should be paid to the following directions:
+
+Puff paste requires a quick, even heat; a hot oven will curl the
+paste and scorch it.
+
+Tart paste or short paste requires a degree less of heat.
+
+For raised or light crust, the oven may be heated as for puff paste.
+
+When baking with coal, if the fire is not brisk enough do not put on
+more coal, but add a stick or two of hard wood; or if nearly done,
+put in a stick of pine wood.
+
+
+                       FAMILY PIE CRUST, SHORT
+
+Put a pound of sifted flour into a bowl, work into it half a pound of
+sweet lard or beef drippings, with a dessertspoonful of salt. When
+it is thoroughly mixed put to it enough cold water to bind together.
+Flour the paste slab, or table, and rolling pin. Take a part of the
+paste and roll it to less than a quarter of an inch in thickness.
+This will be quite rich enough for health or taste. A bit of volatile
+salts, the size of a small nutmeg, dissolved in a little hot water
+and put to the paste, will make it more light and delicate.
+
+
+                    FINEST PUFF PASTE, FOR PUFFS
+
+Heap one pound of flour in the centre of the breadboard, or slab;
+make a hollow in the centre; break one egg into it, then add a
+teaspoonful of salt and a piece of butter the size of an egg. Mix
+these lightly together with a little cold water, adding the water
+a little at a time, until the flour is made a nice paste; work it
+together, and roll it out to half an inch in thickness. Then divide
+a pound of butter in six parts, spread one part over the paste, then
+fold it and roll it out again, until you can perceive the butter
+through; then spread over another part, fold it up, and roll out
+again, and so continue until all the butter is used, and the paste
+has been worked over six times. It is now ready for making into
+pies, puffs or any other purpose. Flour the slab and rolling-pin,
+and roll it out to a quarter of an inch in thickness. A marble slab
+and rolling-pin are best for pastry, and much more durable than
+wood. After using them, scrape them clean, wash them first with cold
+water, then pour scalding water over them, and wipe them dry. Have a
+sieve ready to sift any flour you may wish to use; this is but little
+trouble or delay and it is always best to sift flour. To gild pastry,
+wet it over when nearly done, with the yolk of an egg beaten with a
+little milk.
+
+
+                              PIE-CRUST
+
+Three and a half cups of flour, one cup of sweet lard, one
+teaspoonful of salt, one teaspoonful of baking powder, and a cupful
+of very cold water. Mix with a knife, using the hands as little as
+possible. Roll and cut after the crust is on the pie-plate.
+
+
+                BUTTERMILK PIE-CRUST--VERY WHOLESOME
+
+Take a pint of buttermilk, add one large teacupful of lard, one
+teaspoonful of salt, and a teaspoonful of soda, and flour enough to
+form a soft dough. Mix the lard and flour by rubbing them together;
+then add the other ingredients. This is a tender and good pie-crust.
+
+
+     BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER--FOR DYSPEPTICS
+
+Sift a pint of flour in a basin, salt it as usual, then pour on it
+a fine stream of boiling water from the spout of a kettle, pour it
+slowly, or you will overflow the flour; mix the flour and hot water
+with a spoon until it is a nice soft dough that you can handle; then
+pour it on the biscuit board, which should be well floured; give it
+two or three turns, and it is ready for the fruit. This is fine for
+dyspeptics, and altogether lighter and nicer than the old way of
+mixing with grease.
+
+
+                      TO MAKE MINCE PIE MIXTURE
+
+Weigh two pounds of the chopped meat; put to it two pounds of
+suet free from strings or skin, and chopped fine; add two pounds
+of currants, picked, washed, and dried; four pounds of peeled and
+chopped rich tart apples, with the juice of two lemons, and the
+chopped peel of one; a pint of sweet wine, and one large nutmeg
+grated, or teaspoonful of ground mace; three pounds and a half of
+sugar, quarter of an ounce of ground cloves, or allspice, and the
+same of cinnamon, and a large tablespoonful of salt. Mix the whole
+well together, put it in a stone pot, or jar, cover it close, and set
+it in a cool place for use. Mix it well together again before using.
+
+
+                      TO FINISH THE PIE MIXTURE
+
+Pare, core, and chop, not very fine, some tart juicy apples; put
+to them one-third as much of the prepared meat; stone one pound of
+raisins, and cut a quarter of a citron in small bits; add a gill of
+brandy, and enough sweet cider to make the whole quite wet. A peck of
+apples, pared and chopped, with a quart bowl of the prepared meat,
+and the raisins, citron, and cider, as above-mentioned, with a large
+teacupful of brown sugar, is enough to make six or seven pies the
+size of a dinner plate. A teacupful of fine chopped suet may be added
+if liked, or a tablespoonful of butter to each pie, as it is to be
+baked.
+
+
+                           MINCE PIE MEAT
+
+Take a nice tender piece of beef which is free from gristle, skin or
+strings. The meat is used for mincemeat, also the sirloin, the heart,
+head and skirts; the tongue and sirloin are best. Put the meat in hot
+water, enough to cover it; boil it gently until turning a fork in it
+will break it; set it to become cold, then take out all the bone and
+gristle parts. If the tongue is used peel off the skin, chop it very
+fine. To this meat, apples, raisins and spices are added, for which
+see recipe mince pie mixture.
+
+
+                   MINCE PIE. HOW TO FILL AND BAKE
+
+Line a pie dish with a nice puff paste, rolled to twice the thickness
+of a dollar piece. Put in the _pie mixture_ half an inch deep, and
+spread it to within a finger width of the edge; roll out a puff paste
+crust, turn a plate the size of the one on which the pie is made on
+to it, and with a knife cut the paste around the edge of the plate;
+then take the plate off, make three small incisions with the end of
+the knife on each side of the middle, take it carefully up and cover
+the pie with it, press it lightly with the finger against the bottom
+crust, put it in a quick oven for three-quarters of an hour. The top
+may be brushed over with the yolk of an egg beaten with a little
+milk. Pies made in this way should be served warm.
+
+
+                         MINCE MEAT FOR PIES
+
+Two pounds of beef chopped fine, one peck of apples, two pounds of
+raisins, two pounds of currants, one pound of citron, one-half pound
+of suet, three pounds of sugar; powdered cinnamon, cloves and nutmeg,
+a spoonful each. Moisten with a bottle of champagne cider. When you
+bake the pies, place a spoonful of butter on each pie; but do not put
+butter in the jar with the meat.
+
+
+                   MINCE MEAT, FOR CHRISTMAS PIES
+
+Boil a fresh beef tongue tender, let it get cold, then chop it fine,
+and add one pound of suet, one-half peck of apples, two pounds of
+currants picked and washed carefully, one pound of citron sliced,
+half an ounce each of powdered cloves, allspice, cinnamon and ginger,
+three pints of cider, with half a pint of brandy; sweeten to taste,
+then pack away in a crock. Keep it cool, or it will ferment. Add
+apples when you bake the pie.
+
+
+                       MINCE PIE WITHOUT MEAT
+
+Take one pound of currants, one pound of peeled and chopped apples,
+one pound of suet chopped fine, one pound of moist brown sugar,
+quarter of a pound of chopped and stoned raisins, the juice of four
+oranges and two lemons, with the peel of one lemon chopped, and a
+wine-glass of brandy. Mix all carefully and put in a cool place. Eat
+this pie hot, and when it is baked, put in a tablespoonful of butter,
+but put none in the mixture.
+
+
+                     MOCK MINCE PIES. VERY GOOD
+
+Take six crackers, soak them in one and a half cups of warm water,
+add to them one cup of good brown sugar, one cup of raisins, one cup
+of molasses, and one-half cup of cider or strong vinegar. Beat in
+half a cup of butter, season with a lemon and its rind, a nutmeg, one
+teaspoonful of cloves, and ground cinnamon.
+
+
+                             ORANGE PIE
+
+To the juice and sliced pulp of two large oranges, add the grated
+yellow rind of one orange. Beat the yolks of three eggs, with a
+cupful of sugar, and beat the whites to a high froth and add to them
+a cup of milk. Mix all the above together. Have ready a nice puff
+paste, and bake the mixture in it.
+
+
+                              LEMON PIE
+
+Grate the rind and express the juice of three lemons; rub together a
+cup and a half of powdered sugar and three tablespoonfuls of butter;
+beat up the yolks of four eggs, and add to the butter and sugar,
+lastly the lemon; bake on a rich puff paste without an upper crust.
+While the pie is baking beat up the whites of the four eggs with
+powdered loaf sugar, spread it over the top of the pie when done;
+then set back in the oven a few moments to brown lightly.
+
+
+                   LEMON PIE, WITHOUT CORN STARCH
+
+The juice and grated rind of a lemon, one cup of sugar, two
+tablespoonfuls water, yolks of three eggs. Bake in a nice crust. Make
+an icing of the whites and a cup of sugar, pour it over the pie, put
+it back in the oven, and brown lightly.
+
+
+                           LEMON PIE. RICH
+
+Five eggs, two lemons, one cup and a half of sugar. Beat all together
+except the whites of three eggs, which you must beat stiff with
+sugar, and when the pies are cold spread this icing on top and brown
+lightly. The crust of the pie is made of puff paste, or in any way
+that is liked; some ladies prefer plain family crust to puff paste.
+
+
+                       CRANBERRY PIE OR TARTS
+
+Pick a quart of cranberries free from imperfections, put a pint of
+water to them, and put them in a stew-pan over a moderate fire; add
+a pound of clean brown sugar, and stew them gently until they are
+soft; then mash them with a silver spoon and turn them into a dish to
+become cold, then make them in pies or tarts. Many persons put flour
+in cranberry pies; it is a great mistake, as it completely spoils
+the color of the fruit; but if they are strained and are too thin to
+jelly, it is well to add a spoonful of corn starch to thicken.
+
+
+                     CRANBERRY TARTS WITH APPLES
+
+Mix half a pint of cranberries with half a pound of sugar and a
+spoonful of water; let them simmer a little until soft. Peel and cut
+thin a half dozen apples; put a rim of paste around a pie plate,
+strew in the apples, pour the cranberries over the apples and cover
+with a nice crust. Bake for an hour to cook the apples.
+
+
+                         PORK AND APPLE PIE
+
+Make the crust in the usual manner (for many ways, see directions in
+this book), spread it over a deep plate; cut nice fat salt pork very
+thin, and slice some apples; place a layer of apples, then a layer of
+pork; sprinkle with allspice, pepper, and sugar, between each layer;
+have three or four layers, and let the last one be apples; sprinkle
+in sugar and spice; cover with a top crust, and bake an hour. This
+is a plain and wholesome dish; when the family is large and apples
+plentiful, it will be an economical way of giving the boys “apple
+pie.”
+
+
+                            MOLASSES PIE
+
+Take one pint of molasses, beat into it three eggs and a large
+spoonful of butter; pour the mixture into a rich crust, and bake.
+
+
+                        A RICHER MOLASSES PIE
+
+One cup of molasses, one cup of sugar, four eggs, and four
+tablespoonfuls of butter. Mix together the sugar, butter and eggs,
+then stir in the molasses. Bake in a rich crust.
+
+
+                     HUCKLE OR WHORTLEBERRY PIE
+
+Put a quart of picked huckleberries into a basin of water, take off
+whatever floats; take up the berries by the handful; pick out all
+the stems and unripe berries, and put the rest into a dish; line a
+buttered pie dish with a pie paste; put in the berries half an inch
+deep, and to a quart of berries put a teacupful of brown sugar, and
+half a teacupful of water; dredge a teaspoonful of flour over; throw
+in a saltspoonful of salt, and half a nutmeg grated; cover the pie,
+cut a slit in the centre, or make several incisions on either side of
+it; press the two crusts together around the edge, trim it off neatly
+with a sharp knife, and bake in a quick oven for three-quarters of an
+hour.
+
+
+                           BLACKBERRY PIE
+
+Pick the berries clean; rinse them in cold water, and finish as
+directed for huckleberries.
+
+
+                   BOILED PLUM PUDDING. VERY FINE
+
+Prepare all the ingredients except the beating of the eggs, the day
+before making the pudding. Take one pound of grated bread crumbs,
+pour over them a pint of boiling milk; add a pound of chopped suet,
+half a pound of butter, one pound of sugar, half a pound of sifted
+flour, one dozen eggs, one pound of raisins, one pound of currants,
+half a pound of citron, one tablespoonful of ground cinnamon, one of
+cloves and allspice, also one grated nutmeg, a glass of brandy, the
+rind and juice of two lemons. Tie it in a piece of thick, unbleached
+cotton, allowing room for the pudding to swell. Boil five hours.
+Serve with butter and sugar sauce. This can be steamed over, and be
+as nice as it was at first.
+
+
+                       SIX-OUNCE PLUM PUDDING
+
+Six ounces of stoned raisins, six ounces washed and dried currants,
+six ounces of bread crumbs, six ounces of suet and six eggs. Flavor
+with half a nutmeg, half a lemon and half a glass of brandy. Mix all
+these ingredients together, and put the pudding into a mould, or
+floured cloth, and boil three hours.
+
+
+                       CHRISTMAS PLUM PUDDING
+
+One pound and a half of raisins, half a pound of currants,
+three-quarters of a pound of bread-crumbs, half a pound of flour,
+three-quarters of a pound of beef-suet, nine eggs, one wineglassful
+of brandy, half a pound of citron and orange-peel, half a nutmeg, and
+a little ground ginger. Chop the suet as fine as possible, and mix it
+with the bread-crumbs and flour, add the currants washed and dried,
+the citron and orange-peel cut into thin slices, and the raisins
+stoned and divided. Mix it all well together with the grated nutmeg
+and ginger, then stir in nine eggs well beaten, and the brandy,
+and again mix it thoroughly together, that every ingredient may be
+moistened; put it into a buttered mould, tie it over tightly, and
+boil it for six hours. This pudding may be made a week before using,
+boiled in a cloth, and hung up in a dry place, and when required put
+into a saucepan of boiling water and boiled for two hours or two
+hours and a half, then turned out, and served with sauce as above.
+
+
+                      ANOTHER CHRISTMAS PUDDING
+
+One pound of raisins, one pound of currants, one pound of suet,
+three-quarters of a pound of bread-crumbs, one pint of milk, ten
+eggs, three-quarters of a pound of citron and orange-peel mixed, one
+small nutmeg, one glass of brandy. Stone the raisins and divide them,
+wash and dry the currants, and cut the peel into slices. Mix all
+these with the bread-crumbs, flour and suet chopped very fine, add
+the grated nutmeg, and then stir in the eggs well-beaten, the brandy,
+and the milk. When the ingredients are well blended, put it into a
+mould, tie a floured cloth over it, and boil it six hours. When done
+turn it out, and serve with brandy and arrowroot sauce.
+
+
+                   RICH PLUM PUDDING WITHOUT FLOUR
+
+One pound and a half of grated bread, one pound and a half of
+raisins, one pound and a half of currants, one pound of beef-suet,
+peel of one large lemon, three ounces of almonds, a little nutmeg or
+mixed spice, sugar to taste, three quarters of a pound of candied
+orange, lemon and citron, eight or nine eggs, half a pint of milk,
+two wineglassfuls of brandy. Stone the raisins, wash and pick the
+currants, chop the suet very fine, and mix with them a pound and
+a half of grated bread; add the candied peel cut into shreds, the
+almonds blanched and minced, and the mixed spice and sugar to taste.
+When all are thoroughly blended, stir it well together with eight or
+nine well-beaten eggs, two glassfuls of brandy, and half a pint of
+milk, tie it in a cloth, and boil it for five hours or five hours
+and a half, or divide it into equal parts, and boil it in moulds or
+basins for half the time.
+
+
+                        COTTAGE PLUM PUDDING
+
+One pound and a half of flour, four or five eggs, a pinch of salt,
+a little nutmeg, one pound of raisins, half a pound of currants,
+sugar to taste, and a little milk. Make a thick batter with five
+well-beaten eggs, one pound and a half of flour, and a sufficient
+quantity of milk. Then add the currants washed and picked, the
+raisins stoned, a little nutmeg and sugar to taste. Mix all well
+together, and boil it in a basin or floured cloth for quite five
+hours. The peel of a lemon grated, and a few pieces of citron cut
+thin may be added.
+
+
+                         CHEAP PLUM PUDDING
+
+Take a cup of chopped suet, a cup of raisins, a cup of currants and
+citron mixed, a cup of sweet milk, two eggs, a cup of molasses, and
+a teaspoonful of soda; add to this three and a half cups of sifted
+flour or bread crumbs, and a little salt. Boil three or four hours.
+Serve with hard sauce of beaten butter, sugar and nutmeg; or with
+butter, sugar and wine sauce. This is inexpensive, but is modeled
+after the most excellent recipes. The quantity suits a small company.
+
+
+                 PLAIN PUDDING WITHOUT EGGS OR WINE
+
+One pound of chopped and stoned raisins, half a pound of suet,
+one pound of flour, a cup of bread crumbs, two tablespoonfuls of
+molasses, a pint of milk or nutmeg grated, and a lemon peel chopped.
+Cut the suet very fine and mix it with the flour; add the bread
+crumbs, lemon and nutmeg, with the stoned raisins, to a pint of milk;
+mix all together and put in the molasses; keep it closely covered in
+a cool place. When it is wanted, pour it in a floured cloth and boil
+it five hours. Serve with rich sauce.
+
+
+                   PLAIN PLUM PUDDING FOR CHILDREN
+
+One pound of flour, one pound of bread crumbs, three quarters of a
+pound of stoned raisins, three quarters of a pound of currants, three
+quarters of a pound of suet, four eggs, and milk to moisten, say
+about one pint. Let the suet be finely chopped, the raisins stoned,
+the currants well washed, picked and dried. Mix them with the other
+dry ingredients, stir all well together; beat and strain in the eggs,
+and add just enough of the milk to make it mix properly. Tie it up in
+a well floured cloth, put it into boiling water, and boil for five
+hours. Serve with butter and sugar sauce, or wine sauce.
+
+
+                        SWEET POTATO PUDDING
+
+Take one pound or a pint of hot boiled sweet potato, pass it hot
+through a sieve--the finer the better. To this add six eggs well
+beaten, three-fourths of a pound of butter, and a pound of sugar;
+flavor with grated lemon rind, and a little brandy. Make a paste
+around the dish, pour in the sweet potato mixture, and bake. Sprinkle
+finely pulverized sugar over the surface of the pudding. This is a
+Southern dish, and fit to grace the table of an epicure.
+
+
+            BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME
+
+To a pound of flour, add by degrees six ounces of finely chopped
+suet, four eggs, together with as much milk as will make a firm
+batter. Beat all together hard, until the last moment before placing
+it in the oven. Pour it into a buttered dish, and bake. Serve as soon
+as done, with plain syrup, or butter and sugar sauce.
+
+
+                      LEMON PUDDING. VERY NICE
+
+Six eggs, three lemons, six tablespoonfuls of corn starch, and one
+large spoonful of butter. Cook the corn starch in a pint and a half
+of water, and stir in the butter. Let it get cool, and then stir in
+the yolks of the eggs, the juice of the lemons, and the grated rind;
+also one cup of sugar. Bake this lightly in a pudding dish, and when
+cold pour it over a meringue, or icing, made with the whites of the
+eggs, and sufficient sugar to make a thick icing. Put it back in the
+oven, and let it brown lightly.
+
+
+             TEMPERANCE ICED CABINET PUDDING FOR SUMMER
+
+This is usually made in oval tin moulds, with a tight-fitting cover.
+Small moulds are the best. Cut some sponge cake about half an inch
+thick; shape it nearly to the mould; dilute a tablespoonful of any
+favorite extract, and pour it on to the cake. Then commence to fill
+up the mould in layers of currants, seedless raisins, sliced citron,
+and chopped almonds, then a layer of cake, until it is full. Make
+ready a custard of one pint of milk, the yolks of two eggs, a quarter
+of a pound of sugar, and half a teaspoonful of extract of lemon,
+rose, or almonds; let it simmer a little, but not enough to curdle,
+as it will certainly do if allowed to stay too long on the fire. When
+it simmers, take it off, and let it cool a little. When only lukewarm
+pour it over the fruit and cake in the mould. Cover tightly, and bury
+it in ice and salt. It is, when well made, a most exquisite dessert.
+
+
+                           SOUFFLE PUDDING
+
+Take a pint of milk, a cup of flour, one spoonful of sugar, and a
+piece of butter as large as an egg. Scald the milk, flour, and butter
+together. After the batter becomes cold, stir in the yolks of five
+eggs, and just before baking, stir in the whites. Bake in a quick
+oven, and serve with sauce.
+
+
+                       OMELET SOUFFLE PUDDING
+
+Beat the whites of ten eggs to a stiff froth. Beat the yolks with
+three quarters of a pound of powdered sugar, and the juice and grated
+rind of a lemon. Mix all together lightly. Butter a thick-bottomed
+dish which will just hold the pudding; put it immediately in the
+oven, and bake it fifteen or twenty minutes. Serve it just as it
+comes from the oven. It should quiver like a golden jelly when
+served. If baked too long, it will be spoiled. The oven must not be
+too hot, or it will scorch; the heat should be as usual to bake pies.
+
+
+                          VERY RICH PUDDING
+
+Line a deep pie dish with puff paste, having first buttered it
+thoroughly; place on this a layer of jam, then a layer of custard,
+then jam, then custard, until the dish is nearly full, leaving the
+custard layer at the top. Bake for twenty minutes in a moderate oven,
+let the pudding cool, beat up the whites of the eggs that were used
+for the custard into a stiff whip with a little powdered sugar, pile
+the whip on as high as possible, and serve.
+
+
+                          PARISIAN PUDDING
+
+Lay slices of sponge cake at the bottom of a glass dish, spread over
+them a layer of preserve (red or black currant is very good for the
+purpose), place over that more slices of sponge cake, then another
+layer of jam. Do this until you have filled the dish. Pour over it
+sufficient sherry to soak the cake properly, then beat up the whites
+of four eggs with sufficient powdered loaf sugar to make it a very
+stiff froth, with which to cover the top of the cake completely, and
+bake.
+
+
+                         BIRD’S NEST PUDDING
+
+Take half a package of gelatine, using a little more than half the
+quantity of water given in the recipe for making jelly; in all other
+respects use the same proportions. When ready to strain put it into
+a large oval dish (a meat dish is nice); fill it nearly to the edge;
+then set it away to harden. Take some egg-shells that you have broken
+just the end off in getting out the egg; make a blanc-mange of corn
+starch; flavor it with vanilla, and sweeten; put this into the
+shells before it cools and hardens at all; set the eggs on end in a
+vegetable-dish so that they will stand top up, being careful not to
+let the blanc-mange run out. Cut some very thin yellow parings off
+the lemon rind, stew them in a little sugar and water; when cold lay
+each piece separately in a circle on the jelly, making two or three
+nests. Break open the egg-shells, take out the blanc-mange, and lay
+it in groups like eggs inside the nest. This makes a very pretty
+dish, and is very good. Ivy sprays or myrtle wound around the edge of
+the dish improves the appearance.
+
+
+                         BIRD’S NEST PUDDING
+
+Peel and core six mellow apples; line a pudding dish with pastry; lay
+the apples in the bottom of the dish, and stick long narrow strips
+of citron around them. Stir to a cream a pint of powdered sugar,
+and half a pint of butter. Beat separately the yolks and whites of
+eight eggs; mix them with the butter and sugar, season with nutmeg,
+place it on the fire, and stir until it is hot; then pour it over the
+apples, and bake immediately. It can be eaten warm or cold. Do not
+allow the top to brown too soon. It should be covered with a pan,
+when first put into the oven, to prevent this.
+
+
+                      CROWS’-NEST WITH CINNAMON
+
+Cut nice sour cooking apples into a baking dish, small or large as
+you need; put sugar, cinnamon, and lemon over them; throw in a cup
+of water, and cover the dish with a crust of light pie crust. Put it
+in the oven, and bake until the apples are tender. Be sure to cut
+air-holes in the crust before putting in to bake. Eat it with cream
+and sugar, or hard sauce of butter and sugar; beat together until
+firm enough to slice like butter. Grate a little nutmeg over the
+sauce, if cinnamon is not liked.
+
+
+                           COTTAGE PUDDING
+
+One tablespoonful of butter, one cup of sugar, one cup of milk,
+two eggs, one teaspoonful of soda, one pint of sifted flour, two
+spoonfuls of cream of tartar; mix like cake; bake quickly in shallow
+tin pans; dredge the top with powdered sugar, which gives a nice
+crust to all puddings and cakes. Sauce to accompany this pudding: one
+tablespoonful of butter, one cup of powdered sugar, lemon extract for
+seasoning, or lemon juice, with half a pint of boiling water. All
+beaten together until it foams.
+
+
+          COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE
+
+This is a pudding which requires no paste and is a nice way to use
+fruit, such as pie-plant, berries, strawberries, peaches, etc. To
+a quart of buttermilk add one egg, a large teaspoonful of soda, a
+little salt, and flour enough to make a thick batter. Pour it over a
+quart of chopped fruit, such as mentioned, beat it a little, tie it
+tightly in a bag, drop it in a kettle of hot water, and let it boil
+two hours. Serve with sugar and cream. This pudding may be poured
+into a cake pan and baked, if not convenient to boil it. Put in
+plenty of fruit.
+
+
+                        RICE MERINGUE PUDDING
+
+Boil half a cup of rice in a quart of milk until it is thoroughly
+done. Sweeten to taste, and let it cool. Beat in the yolks of four
+eggs. Flavor with lemon rind or essence and nutmeg. Bake in a
+pudding-dish. When cool, pour over it the whites of your eggs, beaten
+with a cup of white sifted sugar. Bake light brown. Season to taste
+with lemon, rose or vanilla.
+
+
+                           APPLE MERINGUE
+
+Select handsome pippin apples if you can get them, pare and core them
+whole, put them in the oven with a little water in a deep dish, and
+let them cook a little but not enough to break. When plumped, take
+them out and let them get cold; then fill the centre of each apple
+with jelly. Make an icing of the whites of eggs, beaten with sifted
+sugar, and carefully cover each apple with it, wetting the knife
+while smoothing the icing. Sift a little sugar over them and put them
+in the oven to harden, but not to brown; too much heat will cause the
+jelly to melt.
+
+
+                    A CHEAP AND DELICATE PUDDING
+
+Take a tablespoonful of butter, a cup of sugar, a cup of milk,
+two eggs, and a pint of sifted flour. Put into the flour a small
+teaspoonful of soda and two teaspoonfuls of cream of tartar; sift
+this in carefully, and set the flour aside. Beat the eggs, yolks
+and whites together, briskly until they foam; add to the eggs two
+tablespoonfuls of water; beat them sharply again until the tissues of
+the eggs thoroughly blend with the water, mix the sugar and butter
+together; add the eggs, beat again, then pour in the flour which will
+make a stiff batter; lastly, thin this with the small cup of milk
+(sweet milk is the best), then bake in shallow pans and serve with
+lemon sauce, or a rich wine sauce if that is preferred.
+
+
+                       A QUICKLY-MADE PUDDING
+
+Split a few crackers, lay the surface over with raisins, and place
+the halves together again; tie them closely in a cloth, and boil them
+fifteen minutes. Serve with a rich sauce of butter, wine, sugar and
+nutmeg.
+
+
+                    ANOTHER QUICKLY-MADE PUDDING
+
+Get a light, square loaf of bread, split it in three or four
+horizontal slices; strew in between the slices cut-up raisins or
+currants; tie it up again; boil half an hour, and serve it with a
+rich sauce. There are few better puddings made with so little expense
+or trouble.
+
+
+                       DELICIOUS BREAD PUDDING
+
+Butter some slices of bread, cut thin, and lay them in a dish, with
+currants and citron between; pour over it a quart of milk, with four
+well-beaten eggs, and sugar sufficient to sweeten to taste, and bake.
+Serve with sauce. It is easily made, and very nice. It is good hot or
+cold.
+
+
+                      CHEAP GINGERBREAD PUDDING
+
+Take a cup of butter, rub it up with three and a half cups of
+flour, one cup of milk, one cup of molasses, and one teaspoonful of
+saleratus. Steam three hours, and serve with a rich sauce.
+
+
+                       A FRENCH FRIED PUDDING
+
+Beat four eggs to a quart of milk, sweeten and flavor to taste, cut
+slices of baker’s bread and steep them until thoroughly saturated,
+then fry in hot butter and serve. Half this quantity for a small
+family.
+
+
+                           MY OWN PUDDING
+
+Let a quart of milk be set on to boil; while it is getting hot, mix a
+cup of maizena or corn starch with enough cold water to form it into
+a thick batter; add to this a cup of white sugar and the yolks of
+four eggs; take the milk off and stir eggs, maizena, and sugar, into
+the milk; beat all together a few minutes, then pour the mixture into
+a baking dish and bake it lightly about ten minutes, or long enough
+only to cook the eggs; then take the pudding out, and while hot put
+over it a layer of jelly or jam; beat up the whites of the eggs with
+a cup of sugar, put this over the jelly and brown.
+
+
+                         MARLBOROUGH PUDDING
+
+Take half a pound of grated apples, half a pound of fine white sugar,
+half a pound of butter, six eggs well beaten, the peel of one lemon
+grated, and the strained juice of two; line the dish with pie paste,
+put the pudding in, and bake in a quick oven.
+
+
+                 MARLBOROUGH APPLE TARTS. VERY FINE
+
+Quarter, and stew a dozen tart apples. To each teacup of this pulp,
+rubbed through a sieve, add a teacup of sugar, half a cup of melted
+butter, the juice and grated rind of two lemons, a cup of milk, four
+eggs and half a nutmeg. Beat all together and bake in pans lined with
+pastry, with a rim of puff paste around the edge. This is an old and
+always good recipe.
+
+
+                        BAKED APPLE DUMPLINGS
+
+Make a nice pie crust, raised with yeast, or not, as you desire;
+divide it into six parts, and roll each part thin; have ready six
+good-sized tart apples, pared and cored; fill up the cores with sugar
+and butter. Close the dough neatly around the apples, and turn that
+side down in a deep dish. If they are made with raised dough they
+should stand one hour; if with unleavened paste, sprinkle some sugar
+over them, also a little grounded cinnamon or other spice, and set
+them in the oven to bake. Spread a little batter over each of the
+dumplings as they go to the oven. Put plenty of spices, nutmegs,
+cinnamon and mace. Throw a little water in the dish, and bake
+three-quarters of an hour. Wine, or sugar and butter sauce is a great
+improvement, but it is very good without it.
+
+
+                         PLAIN TAPIOCA CREAM
+
+Boil the pearl tapioca as you do rice; when cool sweeten it to the
+taste, and grate nutmeg over it. Pour rich cream over it and serve.
+
+
+                            TAPIOCA CREAM
+
+Soak two teaspoonfuls of tapioca for two hours in a little cold
+water. Boil a quart of milk, and to it add the tapioca, the yolks
+of three eggs, well beaten with a cup and a half of sugar; give it
+one boil, and set it away to cool; do not boil it long, or the eggs
+will curdle. Beat the whites of the eggs, and put them on top, or
+boil them in a little of the milk and put it on the cream. Set it
+on ice until wanted. This is a delicate and nourishing cream for
+convalescents, or invalids who require nourishing food.
+
+
+                         A NICE SUPPER DISH
+
+Take one pint of cream, whip it until stiff, and one ounce of
+isinglass boiled and strained in about a pint of water. Boil it until
+reduced to half a pint. Boil in this water and isinglass, a vanilla
+bean, and when nearly cold, take out the bean, add four ounces of
+sugar, and when this is blood warm, stir in the cream. Eat with
+whipped cream.
+
+
+                       RICE-MILK FOR CHILDREN
+
+To every quart of milk, allow two ounces of rice. Wash the rice and
+put it with the milk in a close-covered stewpan, set it over a slow
+fire, and let it simmer gently for one hour and a half. It will
+scorch on a fierce fire.
+
+
+                          NICE RICE CUSTARD
+
+Take two tablespoonfuls of boiled rice. If it is very dry, wash it
+with a little warm water. Put it in a pan, add a tablespoonful of
+butter, three or four eggs beaten light, a quart of sweet milk, sugar
+enough to make it quite sweet, and one cup of picked and seeded
+raisins. Flavor with nutmeg and essence of lemon or vanilla. Bake
+lightly. Do not allow it to remain in the oven long, as the milk will
+become watery and thus destroy the jelly-like consistency of the
+custard. It is a nice and cheap dessert for children. The raisins may
+be omitted if they are objectionable.
+
+
+                            APPLE POT PIE
+
+First, the pastry: Rub into a pint of flour a heaping spoonful of
+lard. Strew in a little salt, and work it until the mass becomes
+numberless little globules and balls. Then moisten with cold water,
+and press them together until they adhere, and your pastry is made.
+It must not be kneaded or worked over at all. Let any cook try this
+method, and he will find it the best and easiest way to make fine
+leaf paste, and he will never again countenance the old rolling,
+larding, butter-spreading system.
+
+Now for the fruit: Pare, core and quarter one dozen apples. Put them
+in a baking pan, with one large cup of sugar, one tablespoonful of
+spices, two of molasses and one of butter; add water until the fruit
+is nearly covered, and put it in the oven to bake and stew, and
+brown. When the apples begin to soften, dredge in a little flour, for
+the juice, though plentiful, must not be watery. Roll out the pastry.
+Cut the cover to suit the pan, and make the trimmings into dumplings,
+which must be dropped at intervals among the fruit. Fold the pie
+cover in half, make several oblique incisions for openings, lay it on
+and brown it lightly. Serve on a dish like peach cobbler. Like that
+substantial dessert, it may be eaten with cream.
+
+
+
+
+                 PRESERVES, SYRUPS AND FRUIT JELLIES
+
+
+                         HINTS ON PRESERVING
+
+Preserving kettles should be broad and shallow, with a handle on
+each side. If you wish to preserve in small quantities, use a small
+kettle. A charcoal furnace is most desirable in warm weather, as you
+can put it where you like, and thus avoid the heat of the kitchen.
+Slow, gentle boiling is absolutely necessary in preserving and
+pickling.
+
+Crushed or loaf sugar should be used for preserves, as it is less
+liable to ferment during the long hot summer.
+
+Jelly bags may be made of cotton, linen, or flannel, and can be made
+like an old-fashioned reticule, with a string through the top, to
+close and suspend it while dripping.
+
+It is a mistake to think dark fruits, like raspberries, strawberries,
+etc., can be preserved equally well with brown sugar, for the color
+of this sugar makes the preserves dark, or rather _dingy_, which is
+the proper word.
+
+Glass is best for keeping preserves in, as they may be examined
+without opening the jars. When first put up they should be corked
+tightly, and dipped into coarse melted sealing-wax.
+
+
+                          TO MAKE PRESERVES
+
+Most fruits are much easier preserved than jellied. Weigh the fruit,
+and to each pound of fruit the usual rule is a pound of sugar; make a
+syrup of the sugar with a half pint of water to each pound of fruit.
+Boil it clear, then put in the fruit and cook it well, and boil
+gently till the fruit is clear.
+
+
+              TO GREEN FRUIT FOR PICKLING OR PRESERVING
+
+Put vine leaves under, between, and over the fruit in a brass kettle,
+and over the leaves sprinkle a teaspoonful of beaten or ground alum;
+cover the fruit to be greened, with water, and boil it gently with
+the leaves and alum; if not a fine green, take more leaves and dust a
+little saleratus over them. Spread them out to cool when green, and
+proceed to preserve or pickle them as desired.
+
+
+                         TO PRESERVE PEACHES
+
+Select white clings if you desire to preserve them whole. Yellow
+peaches make the most transparent preserve, but cannot always be
+procured. If white clings are convenient, peel and weigh them, and to
+each pound of fruit put one pound of sugar and half a pint of water.
+Put the syrup to boil, clarify it with an egg, and as it boils remove
+the scum. Keep the peaches in cold water all the time the syrup is
+boiling, as water keeps the fruit in good color, while leaving it
+exposed darkens it. When the syrup has boiled clear, put in the
+peaches; let them boil gently for half an hour, then take them out on
+a dish for two hours; put them back in the syrup and boil again until
+they are clear; they are then done, and you can put them in jars and
+pour the syrup over them, and cork and seal up for future use.
+
+
+                   ANOTHER WAY TO PRESERVE PEACHES
+
+Peel, cut and weigh six pounds of peaches; take six pounds of fine
+white sugar, throw the sugar on the peaches until they are well
+covered, and let them stay all night. Early in the morning add three
+pints of water, and boil all together for one hour. Skim carefully,
+and then take the peaches out on a large dish, still keeping the
+syrup gently boiling, and skimming it as it boils. Lay the peaches in
+the sun on dishes for at least two hours, to harden. Taking the fruit
+out of the syrup a few times improves it, giving it firmness and
+transparency. Now replace the peaches in the syrup, and boil gently
+until they are clear. Cut peaches are much more easily kept than
+peaches preserved whole, but they are not so highly flavored. Cut
+fruit does not require so much boiling as whole fruit; this should be
+remembered in preserving.
+
+
+                          PRESERVED CITRON
+
+Pare off the green skin and all the soft part of the rind, then cut
+the firm part in strips, or any shape you fancy. Allow a pound and a
+quarter of sugar to each pound of rind; line your porcelain kettle
+with grapevine leaves and fill with the rind, scattering a little
+pulverized alum over each layer. Cover with vine-leaves three thick,
+pour on water enough to reach and wet these and cover with a close
+lid. Let them heat together for three hours, but the water must not
+actually boil. Take out the rind, which will be well greened by this
+process, and throw at once into very cold water. Let it soak for four
+hours, changing the water for fresh every hour. Then make a syrup,
+allowing two cups of water to every pound and a quarter of syrup.
+Boil and skim until no more scum comes up; put in the rind and simmer
+gently nearly an hour. Take it out and spread on dishes in the sun
+until firm and almost cool. Simmer in the syrup for half an hour;
+spread out again, and when firm put into a large bowl and pour over
+it the scalding syrup. Next day put the syrup again over the fire,
+add the juice of a lemon and a tiny bit of ginger-root for every
+pound of rind. Boil down until thick, pack the rind in jars and pour
+over it the syrup. Tie up when cool.
+
+
+                          TO PRESERVE PEARS
+
+Take small rich pears, and boil them gently in water until they will
+yield to the pressure of the finger. They must not be soft, or they
+will not preserve well. Take them out when a little boiled; let them
+cool, and pare them neatly, leaving a little of the stem on, as well
+as the blossom end. Make a syrup of a pound of sugar to a pound of
+fruit, and when it is boiling hot, pour it on the pears; next day
+boil them in the syrup till clear, and bottle them for use.
+
+
+                         PINEAPPLE PRESERVES
+
+Take fine pineapples, cut off all the rough parts, and each apple
+in quarters, shaping each piece alike. Boil the pineapples in just
+enough water to cover them, and put to this water all the cuttings,
+so as to make the syrup as rich in flavor as possible. When the
+pieces are tender, take them out, weigh them, and make a syrup of a
+pound of sugar to each pound of fruit, allowing a cup of the water
+the pineapples were boiled in, to each pound of fruit. Strain the
+water over the sugar, mix it, and let it boil fifteen minutes, by
+itself; skim it, and put in the pineapples, letting them boil until
+they are clear and perfectly tender. Pears done in this way make
+a delicious preserve. The usual way of putting them in the syrup
+without previous boiling, makes them little better than sweetened
+leather, as it makes them tough and stringy.
+
+
+                   TO PRESERVE CRAB APPLES, GREEN
+
+Wash the apples and boil them in a very little water, cover them with
+vine leaves, while on the fire simmering, and they will then be very
+yellow. Take them out and spread them on a large dish to cool. Pare
+and core them, put them back in the kettle, with fresh leaves to
+cover them. Hang them over the fire, or on the stove in a preserving
+kettle until they are green; then take them out of the pot, let them
+cool, weigh them, and allow a pound of sugar to a pound of fruit. Put
+only water sufficient to dissolve the sugar, as the fruit, having
+been already boiled, will require very little water--a small cupful
+to each pound being quite enough. Boil this syrup, skim it, and put
+in your green apples, and boil them until they are clear and tender.
+Put the apples in jars, turn the juice on to them, and when cold tie
+them up, or rather seal them in this Southern climate.
+
+
+                 PEACH OR APPLE COMPOTE, FOR DESSERT
+
+Dissolve and boil a pound of loaf sugar in a pint of water; skim it,
+pare six or eight apples, or a dozen peaches, throw them into the
+boiling syrup, and cook until tender and transparent. Lemon improves
+the apples, but peaches are better without it.
+
+
+                       PRESERVED HUCKLEBERRIES
+
+Take them just as they begin to ripen, pick and weigh them, allow a
+pound of fruit to a pound of sugar, then stew them until quite clear,
+and the syrup becomes thick. These make nice tarts when fruit is
+scarce.
+
+
+                           PLUM PRESERVES
+
+Get plums before they are dead ripe; allow a pound of sugar to a
+pound of fruit, dissolve and boil the sugar and water (allowing half
+a pint of water to a pound). Boil the syrup until it is thick, then
+put in the plums and boil them until they are transparent; then put
+them in sealed jars.
+
+
+                            FIG PRESERVES
+
+Boil the sugar and water syrup as directed in previous recipe. Let
+the figs be firm, not dead ripe or they will boil to a mass. They
+should be laid in alum the day before they are to be preserved, then
+taken out, washed, and put into the boiling syrup. Boil for three
+hours, or until transparent; then bottle as usual and seal up with
+wax.
+
+
+             MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES
+
+Pluck the oranges before they turn yellow; they should be a rich dark
+green; cut a hole in the stem end and take out all the white pulp
+and seeds; scrape them carefully, grate the rind so as to break the
+oil cells, and allow the strong oil to escape. Wash them and throw
+them into strong salt and water; let them stay in it for three days,
+then soak them in fresh water three days. When you wish to preserve
+them you must boil them in clear water, slowly, in a brass kettle;
+cover them with a few orange leaves while boiling, which will green
+them, and boil until they are tender, then set them up to cool. Weigh
+as much sugar as you have oranges, and allow pound for pound; boil
+the syrup clear and then put in the oranges; boil gently for half an
+hour, or until green and yellow. Use only a silver spoon in making
+this preserve.
+
+
+                    TO MAKE WATERMELON PRESERVES
+
+Take the firm outside rind of the watermelon; scrape off the green
+and cut out the soft inside; cut the rind into any shapes you choose,
+stars, crescents, diamonds, etc. After they have been boiled in
+alum and leaves to green and harden, weigh them and make a syrup of
+a pound of sugar to a pound of fruit, with a cup of water to each
+pound. Boil the syrup clear, and put in the cut rinds, and boil them
+until transparent. Flavor with ginger for green color, and lemons for
+the yellow. If the rind is wanted yellow you must boil it with fresh
+lemon skins and a little saffron before preserving it.
+
+
+                  ANOTHER WATERMELON RIND PRESERVE
+
+In a bucket of cold water, put a handful of lime, stir it in, and
+when it settles clear, pour it over the watermelon rind you intend
+preserving; let it stay in the weak lime-water one day. Soak it a few
+hours, and get the taste of the lime from the rind, then put it in
+alum water and scald for ten minutes. Put grape-leaves in with the
+alum water while scalding; they will make the rind green. Take the
+rind from the alum, and put it in cold water for a few hours, and
+when cold, boil it in strong ginger tea until it is soft, and tastes
+of the ginger. Make the syrup of one and a half pounds of sugar to
+each pound of rind, and a half pint of water to each pound of sugar.
+Let it cook slowly, skim it, and when it looks clear, put in the
+rind, and let it cook slowly until clear and transparent. The rind
+should be cut into beautiful shapes, and preserved with care. This is
+a little trouble; but the housekeeper is amply repaid by the beauty
+of the preserve.
+
+
+                   TO MAKE ANY KIND OF FRUIT JELLY
+
+Wash and drain the fruit, put it in a stone jar, and put the jar
+into a kettle of water over the fire; let it boil, but see that none
+of the water gets into the fruit. When the fruit is tender, it will
+begin to break; pour it now into a flannel bag, but do not squeeze
+it--that will make the jelly cloudy. To each pint of juice strained,
+add one pound, or one pound and a quarter of white sugar, and the
+half of the beaten white of an egg. Boil this rapidly, skim, but do
+not stir the syrup, as stirring breaks its continuity and prevents
+its jellying. Boil it twenty minutes, and try a little in some cold
+water, to find out if it jellies; if it does not, boil it a little
+longer. Too much boiling, or too slow boiling, injures jelly and
+makes it ropy. Too much sugar will cause jelly to grain; the quantity
+used must be in accordance with the requirements of the fruit, acid
+fruit requiring more sugar and dead ripe fruit less. Red currants
+take more sugar than black currants; they also take more time to boil
+to a jelly. A little practice _and a few mistakes_ will make anyone
+who takes pleasure in cooking a good jelly-maker and preserver.
+
+
+                          CRAB APPLE JELLY
+
+This is the best of all apple jellies. Wash the apples, cut them up,
+remove all defects, remove the seeds and the blossom end; but do
+not pare them. Lay them in your preserving-kettle, and cover them
+with water; then boil them until they are soft, but do not let them
+mash up from too much boiling. Drain off all the water, and mash the
+apples with the back of a silver spoon. Put this in a jelly bag, and
+place a deep dish under it to collect the juice. To every pint of the
+juice allow a pint of loaf sugar; boil it and skim it. It will be
+ready to dip out into tumblers in half an hour, if you have complied
+with these directions. Always dip jelly out with a _silver_ spoon,
+as any other kind darkens fruit. I have seen preserves rendered very
+dark by putting in them a new-tinned dipper. You must be careful of
+these things if you desire your confections to be elegant.
+
+
+                    LEMON JELLY. A BEAUTIFUL DISH
+
+Set an ounce of isinglass in a pint of water on the stove in a
+stew-pan; stir the isinglass until it dissolves. Let it boil a few
+minutes, then add a pint of lemon juice sweetened with a pound and
+a half of sugar, or a little more, if it is wished very sweet.
+Stir this in with the rinds of six lemons, and boil all together.
+After boiling for about five minutes, put a teaspoonful of saffron
+in to color it yellow, and strain through a flannel bag. Fill your
+jelly-glasses with it; when cool, it is a most beautiful dish for a
+collation.
+
+
+                          BLACKBERRY JELLY
+
+Cook the fruit till tender in a little water; throw off the water,
+bruise and strain the fruit, and to each pint of the juice add one
+pound of white sugar. Put it now in a preserving-pan, and boil it
+_rapidly_, but do not stir it while boiling, as that breaks the
+jelly; skim it carefully, and when it jellies, pour it into tumblers
+or small jars. I have made two pecks of berries into jelly in two
+hours. This is said for the benefit of young housekeepers who often
+boil their jelly too slowly and too long, which makes it ropy.
+
+
+                     APPLE JELLY, WITHOUT WATER
+
+Pare and core the fruit, which should be juicy and tart. Lay the
+apples in a vessel to cook without putting in any water; cover them
+closely, and cook until properly soft; strain the juice, and add
+three-fourths of a pound of sugar to a pint of apple juice. Beat in
+the white of an egg to clarify the jelly, and skim it as it boils;
+try it and, as soon as it jellies, take it from the fire and put it
+in glasses.
+
+
+                                 JAM
+
+This can be made from almost any kind of ripe fruit. Blackberries,
+strawberries or raspberries are especially suited for this form of
+preserve. You must weigh your fruit (say blackberries), and allow
+three quarters of a pound of good sugar to each pound of fruit. Crush
+the fruit and sugar, with a biscuit beater, until they are well
+mashed; add a gill of water to each pound of fruit; boil gently (not
+rapidly like jelly) until it becomes a jelly-like mass, and when
+done, put it into glasses, or small earthenware pots and when cold,
+cover up like jelly. This is an excellent medicine in summer for
+dysentery; but if intended for invalids, you must spice it, and add a
+gill of brandy--fourth proof--to each pound of jam.
+
+
+                             TOMATO JAM
+
+Take nice ripe tomatoes, skin them, take out all their seeds, but
+save the juice to put with the sugar. Weigh the fruit, and to each
+pound, add three-fourths of a pound of sugar; boil some lemons soft,
+take one for each pound of tomatoes, mash them fine, take out the
+pips, and put the lemons to the sugar and tomatoes; boil slowly and
+mash the jam smooth with a silver spoon. When smooth and jelly-like,
+it is done. Put it away in glasses carefully.
+
+
+                     ORANGE MARMALADE. DELICIOUS
+
+Quarter the oranges and take out the seeds and white strings. To
+every pound of pulp, add a cup of cold water, and let it stand thus
+for twenty-four hours. Boil some of the peel in several waters until
+quite tender; then to each pound of pulp, add one-quarter of a
+pound of boiled peel, and one and a quarter pounds of white sugar.
+Boil this slowly until it jellies, and the bits of peel are quite
+transparent.
+
+
+                  ORANGE MARMALADE MADE WITH HONEY
+
+Quarter a dozen large ripe oranges; remove the rind, seeds and
+filaments, but save all the juice. Put the juice and pulp into a
+porcelain kettle, with an equal quantity of strained honey, adding
+one-third as much sugar as honey. Boil until very thick, sweet and
+clear. When cold, put it in small jars.
+
+
+                              MARMALADE
+
+This jam can be made of any ripe fruit, boiled to a pulp with a
+little water; the best are peaches, quinces, apples, oranges and
+cranberries. It is usual to crush the fruit. Put in three quarters of
+a pound of sugar to a pound of fruit, add a _little_ water (half a
+cup to a pound), and boil until it is a jellied mass. When done, put
+it in glass or white earthenware.
+
+
+                           TO CANDY FRUIT
+
+After peaches, quinces, plums, or citron, have been preserved, take
+them from the syrup, and drain them on a sieve. To a pound of loaf
+sugar, put a small cup of water, and when it is dissolved, set it
+over a moderate fire, and let it boil; when it boils, put in the
+fruit to be candied, and stir continually until the sugar granulates
+over the fruit; then take it up, and dry it in a warm oven. If not
+sufficiently candied, repeat the operation.
+
+
+                           CANDIED PUMPKIN
+
+Peel a piece of pumpkin, and cut it in thin slices. Make a nice,
+thick syrup of brown sugar and water, and put the pumpkin into it,
+with a little of the juice of the lemon. Boil this until the pumpkin
+is nicely candied. Mace, or other spices, may be used for flavoring
+instead of lemon, if preferred. It may be eaten hot with meats at
+dinner, and is equally nice, when cold, for supper or lunch.
+
+
+                 ORGEAT SYRUP WITHOUT ORANGE FLOWERS
+
+Make a syrup of a pound of sugar to every pint of water; boil this
+a few minutes, skim it clear, and when cold, to every four pounds
+of sugar used, allow a gill of orange water, or rose water, and two
+tablespoonfuls of pure essence of bitter almonds. Serve it in iced
+water.
+
+
+                            ORANGE SYRUP
+
+This syrup is so easily made, and oranges are so abundant here,
+that it is advantageous to make this syrup in the season of orange
+harvest, in Louisiana. To make it, you must select ripe and
+thin-skinned fruit; squeeze the juice, and to every pint, add a pound
+and a quarter of white sugar; boil it slowly, and skim as long as any
+scum rises; you may then take it off, let it grow cold, and bottle
+it. Be sure to secure the corks well. This is nice for a summer drink
+for delicate persons; it is also very convenient for pudding sauces,
+as half a cup of this syrup, mixed with melted butter, is admirable,
+where wine is not used. The flavor is so fine, it requires very
+little spicing to make it agreeable.
+
+
+
+
+                 BRANDIED FRUITS, WINES AND CORDIALS
+
+
+                          PEACHES IN BRANDY
+
+Soak fine peaches in lye until you can remove the fuzzy outside;
+wipe them, and turn them into cold water. When you have prepared as
+many as you desire, weigh them, and to every pound of fruit, put
+three quarters of a pound of white sugar. Make a syrup like that
+for preserves, only using less water; boil the peaches in the syrup
+until they are tender; then take them out of the kettle, and place
+them in jars; fill up the jars with a brandy syrup, made of a pint of
+brandy, to a pint of the sugar syrup from the peaches. Cook them very
+carefully, and dip the mouths of the jars in rosin melted, and keep
+them in a cool dark place.
+
+
+                         APRICOTS IN BRANDY
+
+Peaches and apricots are brandied the same way. Gather them as fresh
+as possible. Apricots should be taken from the tree as soon as ripe,
+as they soften so rapidly. Rub each one with a coarse towel, but do
+not peel it. Make a syrup of half the weight of the fruit in sugar,
+and just water enough to dissolve it. When the syrup is prepared and
+hot, put in the apricots, let them simmer until tender; then take the
+fruit out, and place it on dishes, then expose them to the sun, or in
+a warm oven to dry and harden. Boil the syrup again, after the fruit
+is out, until it is quite rich and thick. Skim it carefully. When the
+apricots are cold and firm, put them in white earthen preserve-jars
+and fill up with syrup and brandy, half and half. Tie up with bladder
+skin.
+
+
+                   PEACHES AND APRICOTS IN BRANDY
+
+Take nice smooth peaches not too ripe, put them in a vessel and cover
+them with weak lye; take them out in two hours, and wipe carefully to
+get off the down and outside skin, and lay them in cold water. Weigh
+the fruit, add their weight in sugar, and half a pint of water to
+each pound of sugar; boil and skim this syrup, put in the peaches;
+when the syrup is clear of scum, let them boil for twenty minutes or
+half an hour, then take them out and lay them on dishes to cool. Boil
+the syrup for an hour longer, or until reduced one-half and quite
+thick. When cold, put the peaches or apricots in jars, and cover
+them with equal quantities of the syrup and French brandy. If it is
+apricots, cook them very gently, or they will come to pieces in the
+syrup; ten minutes is long enough to stew them before bottling.
+
+
+                       APRICOT AND PEACH WINE
+
+Mash the apricots or peaches in a mortar, remove the stones, and to
+eight pounds of the pulp, add one quart of water; let this stand
+twenty-four hours; then strain, and to each gallon of the juice, add
+two pounds of loaf sugar. Let it ferment, and when perfectly clear,
+bottle it. Peach wine is very nice, and may have a few of the kernels
+added for flavoring, if wished.
+
+
+                   RAISIN WINE WITH ELDER FLOWERS
+
+Boil six pounds of raisins in six gallons of water. When soft, rub
+them to a pulp, and pass through a colander to get rid of the stones;
+add this pulp to the water it was boiled in, put to it twelve pounds
+of white sugar and a half-pint of yeast. When clear, suspend half a
+pound of elder flowers in it to flavor the wine; withdraw the flowers
+and bottle off the wine.
+
+
+                        ORANGE AND LEMON WINE
+
+Take the outer rind of one hundred oranges pared, so that no white
+appears; pour upon them ten gallons of boiling water, let it stand
+ten hours and keep slightly warm. While still warm, add the juice of
+the oranges, mixed with twenty-five pounds of lump sugar, and a few
+tablespoonfuls of good yeast; let it ferment five days, or until the
+fermentation has ceased, and the wine is clear; then bottle. Lemon
+wine can be made in the same way.
+
+
+                          SOUR ORANGE WINE
+
+Take one gallon juice of sour oranges, four gallons of water, and
+twenty pounds of sugar. Boil this mixture in a vessel large enough
+to hold it, and skim it as it boils until no more scum rises. Pour
+it into a flannel bag and strain; then put it in a cask, adding to
+it a quart of uncooked orange juice. Let it ferment, and when clear,
+bottle it. This will require about six months to finish. Keep in a
+cool closet or cellar during fermentation.
+
+
+                          MIXED FRUIT WINE
+
+Cherries, black currants and raspberries, mixed together, make a good
+wine. Dilute the juice and add the usual amount of sugar, and let it
+ferment; then bottle.
+
+
+                     A SUPERIOR BLACKBERRY WINE
+
+Bruise your berries, measure them, and to every gallon, add a quart
+of boiling water. Let this stand twenty-four hours, stirring it
+three or four times during this time. The third day strain off the
+juice, and to every gallon of this strained liquor, put two pounds of
+refined sugar. Cork it tight, and let it stand until cool weather;
+when you will have a wine that you will never voluntarily be without.
+
+
+                           BLACKBERRY WINE
+
+Mash the berries without boiling them; strain the juice, and to six
+pints of juice, add two pints of water and three pounds of sugar.
+Mix thoroughly and put it in a wide-mouthed stone jar to ferment.
+Cover it carefully with a cloth, to keep out all insects; open it and
+skim it every morning; then cover it up again carefully, for much of
+the bouquet of the wine depends on this. When it ceases to ferment,
+strain it and put it in a demijohn; do not cork it tightly, as it
+must have a little air, but cover the loose stopper with a piece of
+muslin or tarlatan, to keep out the insects. It will be ready to
+bottle in two months.
+
+
+                         BLACKBERRY CORDIAL
+
+Simmer nice ripe blackberries in water enough to cover them, and when
+they are tender take them out, mash them and strain them through a
+strong cloth; get all the juice out you can by squeezing, but do not
+let the pulp and seed come through the bag. Now add a little of the
+water they were boiled in, however not more than two tablespoonfuls
+to each pint of strained juice. To every pint of this liquor, add
+one pound of loaf sugar, one teaspoonful of mace, same of cloves
+and cinnamon. Boil all these together a few minutes, and strain it
+again to free it from the spice. When this syrup is cool, add to each
+pint a wineglass of good French brandy. If you cannot get brandy,
+substitute rum or whiskey, remembering to use twice as much as you
+would brandy. This is excellent for children during the prevalence of
+summer complaints, and an excellent tonic for all debilitated persons.
+
+
+                         BLACKBERRY CORDIAL
+
+Select fine, ripe fruit. Squeeze the berries without boiling, and to
+a quart of the strained juice, put a pound of loaf sugar; boil it for
+half an hour, and add a quart of brandy, some cloves and cinnamon,
+when on the fire. If the fruit thickens too rapidly while boiling,
+throw in a cup of hot water.
+
+
+                          RASPBERRY CORDIAL
+
+Squeeze the fruit through a flannel bag, and to every quart of
+juice to a pound of loaf sugar; put it in a stone jar and stir it
+constantly for half an hour; allow it to stand for three days, then
+strain it again and add to each quart of juice a quart of fine
+brandy.
+
+
+                             TOMATO WINE
+
+Let the tomatoes be very ripe; mash them well, let them stand
+twenty-four hours, strain, and to every quart of the tomato juice,
+add a pound of white sugar. This will ferment and should be allowed
+to do so, only keep it carefully covered from the flies. Skim off the
+foam as it rises, and when the liquor becomes clear, bottle it. This
+wine will be a pleasant acid, and should be served with sugar and
+water, in the tumbler with the wine.
+
+
+                         ANOTHER TOMATO WINE
+
+Bruise your berries, or small tomatoes; measure the juice, and add
+two pounds of sugar to each gallon; put it in a cask, adding two
+gallons of water to each four gallons of juice. Let it ferment like
+blackberry wine.
+
+
+                     A FINE TEMPERANCE BEVERAGE
+
+To the juice of a dozen lemons put one pound and a half of double
+refined sugar, and a picked quart of raspberries or strawberries;
+pare a ripe pineapple and slice it, put over it half a pound of
+sugar, stir the lemon juice with the sugar, crush in the berries
+slightly bruise the pineapple and chop it up in small pieces. Put
+the lemon juice in a large punch bowl, add to it three quarts of ice
+water, then put in the strawberry and pineapple juice, stir it until
+all the sugar is dissolved, and then set it on ice. Serve in punch
+glasses.
+
+
+                           CHAMPAGNE PUNCH
+
+Add to the above mixture a bottle of champagne, and a bottle of white
+wine, and you have a very delicious punch for festive occasions.
+
+
+
+
+         DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
+
+
+                            BARLEY WATER
+
+Take four large tablespoonfuls of picked and washed pearl barley,
+and put it into a porcelain-lined kettle with two quarts of boiling
+water; let it boil slowly until the water is reduced one half, then
+strain it and season with salt, lemon, or sugar as may be agreeable
+to the sick.
+
+
+                             TOAST WATER
+
+Cut two or three slices from a loaf of wheat bread, toast them very
+brown; while hot, put them in a small pitcher, and pour over them a
+pint and a half of water. Sugar may be added if liked, but when the
+stomach is affected it is better without it.
+
+
+            TO MAKE WATER GRUEL OF CORN MEAL OR OAT MEAL
+
+Put a quart of water on to boil in a stew-pan. Take a tablespoonful
+of sweet corn meal, or oatmeal, make it into a batter with milk and
+salt, stir it in the boiling water and let it boil gently for half an
+hour. When served it may be sweetened and nutmeg grated over it. If
+wanted for a strengthening nourishment, a bit of butter and a glass
+of wine or brandy may be added. This is generally given after a dose
+of castor oil, or an emetic. Use very little salt.
+
+
+                        BEEF TEA FOR INVALIDS
+
+Cut tender lean beef into small pieces, free it from fat and strings,
+fill a junk bottle with it, cork it tight and put it in a kettle of
+boiling water; let it boil three hours. In that way you obtain the
+juices of the meat undiluted. This is especially nourishing and good
+when the stomach can bear but little liquid.
+
+
+                     MILK PUNCH AS A RESTORATIVE
+
+Take a large tumbler (it should hold a pint), half fill it with
+chopped ice, add to it a large tablespoonful of white sugar, beat it
+a little with the ice, then pour on it a wineglass of gin, rum or
+brandy, and fill up with fresh milk. It is generally very acceptable
+to an invalid who refuses other stimulants.
+
+
+                  APPLE TEA, OR WATER, FOR INVALIDS
+
+Cut some ripe apples into thin pieces, add the peel of a fresh lemon;
+pour boiling water over them and let it stand till cold, then sweeten
+with loaf sugar. This is a grateful and cooling drink.
+
+
+                            BAKED APPLES
+
+Bake them in a tin roaster, as iron discolors them; pour molasses
+over them and bake until soft. This is good for opening the bowels of
+patients who are a little constipated.
+
+
+                 ARROW-ROOT BLANC MANGE FOR THE SICK
+
+Put a pint of new milk to boil; make a smooth batter with an ounce
+of Bermuda arrow-root and cold milk; add a little salt, and when the
+milk is boiling stir in the batter; let the fire be gentle or it will
+scorch; sweeten this with fine white sugar, and let it boil a few
+minutes; flavor with lemon, or orange water, or if lemon is objected
+to, boil a vanilla bean in the milk before the arrow-root is put in.
+Take it off the fire, pour it in a mould and set it on ice; serve
+jelly or jam with the blanc mange, or eat it with cream if it agrees
+with the invalid.
+
+
+                       ARROW-ROOT BLANC MANGE
+
+Mix in a little cold water, two tablespoonfuls of arrow-root; sweeten
+a pint of milk with white sugar and put the arrow-root in the milk.
+Let it boil a few minutes, stirring it constantly; take it off, and
+if desired, you can let it cool and mould it in a bowl or jelly
+form; or it is nice to be eaten warm. Colored jelly over it is an
+improvement when moulded.
+
+
+                          ARROW-ROOT GRUEL
+
+Mix a tablespoonful of arrow-root, or for an infant, half as much;
+when mixed with cold water, stir in it half a pint of boiling water.
+Season with salt, sugar or nutmeg.
+
+
+                            MILK PORRIDGE
+
+Make a quart of milk boiling hot; make a tablespoonful of flour
+into a batter with cold milk, add a little salt and stir it in the
+boiling milk, stirring it constantly for five minutes while it boils;
+flavor with anything agreeable. Sweetened with loaf sugar, and nutmeg
+grated plentifully over it, it will make a most excellent remedy for
+looseness or dysentery.
+
+
+                            TAPIOCA MILK
+
+Wash and soak a large tablespoonful of tapioca, put it to a quart of
+sweet milk, add a little salt, cover it, and set it over a gentle
+fire for an hour. Take it up, add sugar and nutmeg, or cinnamon to
+taste.
+
+
+                           TAPIOCA PUDDING
+
+Put a coffee-cup of tapioca (soak it well first) into a pint and a
+half of milk, set it where it will get hot slowly, take it off when
+it boils, and when cool add four well-beaten eggs; flavor with lemon
+and peach, sweeten it to taste, and bake for an hour in a hot oven.
+If this is wanted for one person, take half the quantity of tapioca
+and milk.
+
+
+                         WHITE WINE SYLLABUB
+
+Season a pint of milk with sugar and wine, but not enough wine to
+curdle the milk. Fill your glasses nearly full, and crown them with
+sweetened whipped cream. Season the cream with extract of lemon.
+
+
+                               SYLLABUB
+
+Take the juice of a large lemon, and the yellow rind pared thin; one
+glass of brandy, two glasses of white wine, and a quarter of a pound
+of powdered sugar. Put these ingredients into a pan, and let them
+remain one night; the next day add a pint of thick cream, and the
+whites of two eggs beaten together; beat them all together to a fine
+froth, and serve in jelly glasses.
+
+
+                  WINE SANGAREE OF PORT OR MADEIRA
+
+Take half a glass of water, sweeten it with a tablespoonful of white
+powdered sugar, and stir well until dissolved; add a gill of Madeira
+or Port, some nutmeg grated and pounded ice. Serve with lady-cake or
+pound-cake, cut small.
+
+
+                     STEWED PRUNES FOR SICKNESS
+
+Wash the prunes, put them in a stew pan, cover them with water, and
+to each pound of prunes put a cupful of clear brown sugar. Cover the
+stew-pan and let them boil slowly, until the syrup is thick and rich.
+
+
+                       WINE JELLY FOR THE SICK
+
+Take one pint of Madeira wine, one pint of water, and one ounce of
+isinglass dissolved in a teacupful of water. Let the wine and water
+be boiling hot, then stir into it the dissolved isinglass, and
+sugar to taste; make it quite sweet; let it come to a boil, try it
+by taking a little in a saucer, and if not a good jelly when cold,
+boil it until it is so; if lemon is allowed, use the juice of two to
+flavor this jelly.
+
+
+                             JAUNE MANGE
+
+Break up and boil an ounce of isinglass in rather more than half a
+pint of water until it is melted; strain it; then add the juice of
+two large oranges, a gill of white wine, and the yolks of four eggs
+beaten and strained; sweeten to taste, and stir it over a gentle
+fire till it boils up; dip a mould into cold water and pour the
+preparation into it.
+
+
+                     CARRIGEEN MOSS FOR INVALIDS
+
+Wash and pick a tablespoonful of Irish moss and put it into a tin
+cup; pour on it half a pint of boiling water, and set it on the coals
+for a short time; when it is all dissolved add sugar and nutmeg to
+taste. This may be made with milk, to resemble custard, and is very
+nourishing. Delicate infants may be fed on it when they will take no
+other nourishment.
+
+
+              TARTARIC ACID AS A SUBSTITUTE FOR LEMONS
+
+If lemons cannot be obtained to make either a lemonade or jellies
+for the sick, tartaric acid is a good substitute, and if used in
+conjunction with the extract of lemon, is a very agreeable one.
+
+
+                     LEMON JELLY WITHOUT LEMONS
+
+Take a box of Cox’s gelatine, pour over it one quart of boiling
+water, and stir until it is dissolved. Add a teaspoonful of tartaric
+acid, and four cups of sugar; let it dissolve and bring it to a boil;
+while boiling, stir in the beaten whites of three eggs; let this
+boil up once again and take it off the fire; when nearly cool, add
+to it a tablespoonful of good extract of lemon. Strain the mixture
+into moulds or cups, and set it in a cool place, or on ice, to become
+firm. It must be cool, or it will not jelly.
+
+
+                           ORANGE SHERBET
+
+Squeeze the juice from a dozen oranges; pour boiling water on the
+peel, and cover it closely. Boil water and sugar (a pint to a pound)
+to a syrup; skim it clear; when all are cold, mix the syrup, juice
+and peel with as much water as may be necessary to make a rich
+orangeade; strain it, and set the vessel containing it on ice. Or it
+may be made the same as lemonade, using one lemon with half a dozen
+oranges.
+
+
+                         STRAWBERRY SHERBET
+
+Take fifteen ounces of picked strawberries, crush them in a mortar,
+then add to them a quart of water; pour this into a basin, with
+a sliced lemon, and a teaspoonful of orange-flower water; let
+it remain for two or three hours. Put eighteen ounces of sugar
+into another basin, cover it with a cloth, through which pour the
+strawberry juice; after as much has run through as will, gather
+up the cloth, and squeeze out as much juice as possible from it;
+when the sugar is all dissolved, strain it again. Set the vessel
+containing it on ice, until ready to serve.
+
+
+                           ALMOND CUSTARD
+
+Blanch and beat four ounces of almonds fine, with a spoonful of
+water; beat a pint of cream with two spoonfuls of rose water, add
+them to the yolks of four eggs and as much sugar as will make it
+pretty sweet; stir it over a slow fire till it is of a proper
+thickness, but do not boil. Pour it into custard glasses.
+
+
+                         SPONGE CAKE PUDDING
+
+Stale sponge or other plain cake may be made into a nice pudding by
+crumbling it into a little more than a pint of milk and two or three
+beaten eggs, and baking it. Sauce--sugar and butter beaten together.
+
+
+                       GERMAN LADIES’ FINGERS
+
+Beat one hour the yolks of five eggs with half a pound of sugar; add
+half a pound of blanched almonds pounded fine, the yellow part of one
+lemon grated. Mix well; add half a pound of flour very gradually.
+Roll out the paste, and cut it into strips the length and size of the
+forefinger; beat lightly the whites of two eggs, and wet the fingers.
+
+
+                               DIMPLES
+
+Beat the whites of three eggs very stiff, add gradually three
+quarters of a pound of sugar, and beat till it is well mixed. Blanch
+almonds, and cut them into pieces--as small as peas, and stir them
+into the egg and sugar--three quarters of a pound of almonds for
+three eggs. Drop the mixture in spots as large as a half penny on
+white paper upon a tin, and bake in a cool oven.
+
+
+                  DELICATE RUSKS FOR CONVALESCENTS
+
+Half a pint of new milk, and one cup of hop yeast; add flour to make
+a batter, and set the sponge at night. In the morning add half a pint
+of milk, one cup of sugar, one of butter, one egg, one nutmeg, and
+flour to make it sufficiently stiff. Let it rise, then roll it, and
+cut it out; let it rise again, and then bake.
+
+
+                         CHOCOLATE CARAMELS
+
+Half a pound of chocolate, three pounds of dark brown sugar,
+one-eighth pound of butter, a small teacup of milk; season with
+vanilla, or grated lemon or orange-peel. Boil it very quickly over a
+hot fire, stirring constantly. When it becomes hard on being dropped
+into water, take it off the fire and stir for a few moments before
+pouring into buttered dishes. Before it is quite cool, cut into
+little squares. Those who like the caramel very hard need not stir
+it, as this makes it “sugary.” The grated peel should not be put in
+till the caramel is taken from the fire.
+
+
+
+
+                    COFFEE, TEA, CHOCOLATE, ETC.
+
+
+                          TO MAKE CHOCOLATE
+
+Scrape the best chocolate; allow for each square, or large spoonful
+of ground chocolate, half a pint of milk or milk and water; let it
+boil a few moments, then put it on the back part of the stove, and it
+is ready when wanted.
+
+
+                    TO MAKE CHOCOLATE ANOTHER WAY
+
+Scrape or grate the chocolate, take a heaping tablespoonful for each
+cup to be served; allow half a pint of milk or milk and water to each
+heaping spoonful of chocolate. Make the milk hot, rub the chocolate
+to a smooth paste with the cold milk, then stir it in the boiling
+milk. Let it boil up once; cover it and set it back in a place where
+it will keep warm. It is now ready to serve. Toasted biscuit or rolls
+should be served with it. Sweeten the chocolate unless you use the
+prepared chocolate.
+
+
+                        TEA--GREEN AND BLACK
+
+Scald your tea-pot _always_ before putting in the tea; throw out
+the scalding water and allow a teaspoonful of tea to each person
+expected to drink it; turn on half a pint of boiling water at first,
+and let it steep--green tea requires about five minutes, black tea
+ten minutes. After this, pour on more boiling water, according to the
+number of persons. Mixed black and green tea is considered a more
+healthful drink than green tea alone.
+
+
+                            COFFEE CREAM
+
+Take three cups of good clear coffee, sweeten it well and boil with
+it a pint of cream until reduced one-third.
+
+
+                                COFFEE
+
+Old Java and Mocha are the best coffees. A coffee roaster is the best
+thing to roast coffee in, but an iron pot is very good; coffee should
+be dried gradually before being roasted. “Dripped” coffee is the
+French mode, but many make it in the old-time way by boiling. It is a
+matter of personal taste, not to be interfered with in this “land of
+the free.” To make dripped coffee we grind a cupful for four persons,
+put this ground coffee in the top of the dripper and pour on half a
+pint of boiling water. It is served with boiling milk at breakfast.
+
+
+
+
+                       CANDIES AND CREAM DROPS
+
+
+                             CREAM CANDY
+
+To make cream candy take two pounds of light brown sugar, one teacup
+of water, two tablespoonfuls of butter, one of vinegar, and two of
+flavoring extract. Dissolve the sugar in the water, but do not stir
+it. Set it on to boil, let it boil briskly for twenty minutes, then
+try it by dropping a spoonful in a glass of cold water. If cooked
+enough to pull, butter some dishes and pour it into them; when cool
+enough to handle, pull it until it becomes as white as cream.
+
+
+                         ANOTHER CREAM CANDY
+
+Three cups of sugar, half a cup of vinegar, and one-third of a cup of
+water. Boil together until it is thick and will harden when dropped
+into a cup of water. Butter some dishes, and just before filling
+them, add to the candy some flavoring essence; if you put this in
+earlier it will boil out. Pour the candy on the buttered dishes, and
+when a little cool prepare to pull it until it is white and light,
+which it will be if made by these directions.
+
+
+                           POP-CORN CANDY
+
+Take a cup of molasses, one and a half cups of brown sugar, a
+tablespoonful of vinegar and a lump of butter the size of an egg.
+Boil until thick. Chop two cups of popped corn rather fine, put it
+into the boiling candy, and pour it all on the buttered plates. Cut
+in squares to be eaten without pulling.
+
+
+                      CHOCOLATE PASTE FOR CAKE
+
+Boil one-half a cup of chocolate in one-half cup of milk, add a cup
+of sugar, and boil, until it is a thick paste.
+
+
+                  LOUISIANA ORANGE FLOWER MACAROONS
+
+Take a coffee cup of the freshly gathered petals of the orange, cut
+them with a pair of scissors into two pounds of dry, sifted white
+sugar; this keeps their color fresh. Beat the whites of seven eggs
+to a stiff froth, and add to the orange flowers and sugar. Drop this
+mixture on white paper in small cakes, and bake in a slow oven; do
+not let them brown.
+
+
+                           MOLASSES CANDY
+
+Take two quarts of molasses and one pound of brown sugar, and the
+juice of two lemons. Let the molasses and sugar boil moderately,
+without stirring it, for two hours; if not thick enough to pull then,
+let it boil a little longer; then put in your extract, for if this
+is put in earlier the flavor will boil away. When the candy is cool
+enough to handle, put into the pot a pint of parched pinders, or
+pecan meats, or almonds cut up. Butter two large dishes and pour out
+the candy.
+
+
+              MOLASSES CANDY OF OUR GRANDFATHERS’ TIME
+
+One quart of molasses, and butter the size of an egg. Stew over a
+brisk fire till it will harden on being dropped into cold water. A
+teaspoonful of essence of wintergreen should be added when it is
+almost done. Pull it while warm, with buttered hands, and cut in
+sticks.
+
+
+                             SUGAR CANDY
+
+Six cups of sugar, one of vinegar, one of water, one spoonful of
+butter, and one teaspoonful of soda dissolved in a little hot
+water. Boil all together without stirring, for half an hour. Flavor
+with lemon or vanilla. This is very good when “pulled” like the
+old-fashioned molasses candy, or it may be cooled on a buttered plate.
+
+
+                          TO BLANCH ALMONDS
+
+Pour boiling water on them and let them remain in it a few minutes.
+Remove the skins, throw the almonds into cold water, drain them from
+the water, but do not wipe them.
+
+
+                            EVERTON TOFFY
+
+In a shallow vessel, melt together one pound of brown sugar and
+one-quarter of a pound of butter. Stir well together for fifteen
+minutes, or until the mixture becomes brittle when dropped in water.
+Lemon or vanilla flavoring should be added before the cooking is
+complete. Butter a flat plate, pour the toffy on it to cool, and when
+partly cold, mark it off in squares with a knife; it can then be
+easily broken.
+
+
+                             LEMON DROPS
+
+Upon half a pound of finely powdered sugar pour just enough lemon
+juice to dissolve it, and boil to the consistency of thick syrup.
+Drop this in plates, and put in a warm place to harden. Or pour four
+ounces of lemon juice on one pound of loaf sugar, with four ounces of
+rose water. Boil to a syrup, add grated lemon peel and proceed as in
+the first recipe. By adding raspberry syrup, instead of lemon juice,
+you have raspberry drops.
+
+
+                           POP-CORN BALLS
+
+To six quarts of pop corn boil one pint of molasses about fifteen
+minutes; then put the corn into a large pan, pour the boiled molasses
+over it, and stir it briskly until thoroughly mixed. Then with clean
+hands make into balls of the desired size.
+
+
+                           COCOANUT CANDY
+
+Four cups of water, two and a half cups fine white sugar, four
+spoonfuls of vinegar, and a piece of butter as large as an egg; boil
+till thick, or about three quarters of an hour. Just before removing,
+stir in one cup of desiccated cocoanut, and lay in small, flat cakes
+on buttered plates, to cool and harden.
+
+
+                         MARSH-MALLOW PASTE
+
+Dissolve one-half pound of gum arabic in one pint of water; strain
+it, add half a pound of fine sugar and place over the fire, stirring
+constantly till the sugar is dissolved and all is the consistency of
+honey, then add gradually the whites of four eggs, well beaten; stir
+the mixture till it becomes somewhat thin and does not adhere to the
+finger; pour all into a pan slightly dusted with powdered starch, and
+when cool divide into small squares. Flavor to the taste, just before
+pouring out to cool.
+
+
+                        CHOCOLATE CREAM DROPS
+
+Mix one-half a cup of cream with two of white sugar, boil and stir
+fully five minutes; set the dish into another of cold water, and
+stir until it becomes hard; then make into small balls about the
+size of marbles, and with a fork roll each one separately in the
+chocolate, which has in the meantime been put in a bowl over the
+boiling teakettle and melted. Put on brown paper to cool. Flavor with
+vanilla, if desired. This amount makes about fifty drops.
+
+
+                         CHOCOLATE CARAMELS
+
+Two cups of sugar, one of molasses, one of milk, one spoonful of
+butter, one of flour, and half a pound of bakers’ chocolate. Butter
+your saucepan, put in the sugar, molasses and milk, boil fifteen
+minutes; add butter and flour, stirred to a cream, and boil five
+minutes longer; then add the chocolate grated, and boil until quite
+thick. Butter tin flat pans, and pour in the mixture half an inch
+thick, and mark it in squares before it gets hard.
+
+
+                         CHOCOLATE CARAMELS
+
+One pint of new milk, quarter of a pound of grated chocolate, and one
+cup and a half of white sugar. Boil all these together until it will
+pull like candy; try a little, and if stiff enough to pull, pour it
+on a buttered dish, and mark it off in squares with a knife as it
+cools. It will break easily when cold.
+
+
+                          CHOCOLATE KISSES
+
+One-half pound of sugar, one ounce of finely-powdered chocolate. Mix
+the sugar and chocolate together, and then mix it with the whites of
+four eggs well beaten. Drop on buttered paper, and bake.
+
+
+                           BOSTON CARAMELS
+
+One pint bowl of bakers’ chocolate grated, two bowls of yellow sugar,
+one bowl of New Orleans molasses, one half a cup of milk, a piece
+of butter the size of a small egg and vanilla flavoring; boil about
+twenty-five minutes. It should not be so brittle as other candies.
+Pour in buttered tins, and mark deeply with a knife.
+
+
+                       KISSES, OR SUGAR DROPS
+
+Rub to a cream half a cup of butter, with one cup of sugar. Add three
+well-beaten eggs, half a pound of sifted flour, and half a grated
+nutmeg. Drop this mixture on buttered tins, by the spoonful; let
+them be two or three inches apart; sprinkle sugar over them and bake
+quickly.
+
+
+                            SUGAR KISSES
+
+Beat the whites of three eggs to a froth, then stir in powdered white
+sugar, a little at a time, till you have formed a very thick batter.
+Add two or three drops of essence of lemon. Wet a sheet of white
+paper, lay it on a tin and drop this mixture upon it in lumps about
+the size and shape of a walnut. Set them in a cool oven, and as soon
+as their surface is hardened, take them out and remove them from the
+paper with a broad-bladed knife. Let the oven cool still more, then
+place these little cakes, laying the flat part of two together, on a
+sieve and return them to the oven, where they must remain for fifteen
+minutes before they are done.
+
+
+
+
+                           CHEFS D’OEUVRE
+
+
+                        THE SERVICE OF WINES
+
+Cosmopolite Louisiana is undoubtedly the wine drinking section of the
+Union, and a word as to the manner of serving the wines which play no
+small part in the discussion of “La Cuisine Creole,” will not be out
+of place.
+
+The inherited French taste of the greater portion of the population,
+and the education by contact of the American element, makes claret
+the universal table wine. The climate, too, renders this wine
+particularly palatable, and during the long heated term it is seldom
+absent from the table of even the most economical. At the restaurant
+it is the exception to see a person dining without a bottle of _vin
+ordinaire_, while for breakfast, during hot weather, white wines of
+the lighter kinds are much used.
+
+As to the manner of serving wines at dinner the following menu will
+convey the most adequate idea:
+
+        With Soup,                          Sherry
+         “   Fish,                      White Wine
+         “   Entrees,     }  Claret, vin Ordinaire
+         “   Entremets,   }
+         “   Roast,       }              Champagne
+         “   Salad,       }
+         “   Dessert,      Fine Claret or Burgundy
+         “   Cafe Noir,                     Cognac
+
+At large dinners in New Orleans a great deal of wine is served, and
+you will be expected to drink with your raw oysters, a light white
+wine; with soup and hors d’œuvre, sherry or Madeira; with fish and
+entrees, a heavy white wine; with releves and entremets, a good
+claret followed by a _Ponche Romaine_, which is the turning point
+of the feast, or rest; after which will be served with the roast,
+champagne; game and salad, fine claret or burgundy, and with dessert
+cafe noir and liqueurs.
+
+The most acceptable distribution of wines at a plain dinner--which
+we think should never be over five, or six courses at most--is given
+below. It is one which has the endorsement of the best authorities:
+
+        With Oysters,                  White Wine
+         “   Soup,              Sherry or Madeira
+         “   Fish,       Heavy White Wine (not absolutely necessary)
+         “   Entrees,                   Champagne
+         “   Salad,          }        Fine Claret
+         “   Roast or Game,  }
+
+with the usual after-dinner wines as preferred.
+
+
+                     GRAND BRULE A LA BOULANGER
+
+                         (_From a Gourmet._)
+
+The crowning of a grand dinner is a brule. It is the _piece de
+resistance_, the grandest _pousse cafe_ of all. After the coffee
+has been served, the lights are turned down or extinguished, brule
+is brought in and placed in the centre of the table upon a pedestal
+surrounded by flowers. A match is lighted, and after allowing the
+sulphur to burn entirely off is applied to the brandy, and as it
+burns it sheds its weird light upon the faces of the company, making
+them appear like ghouls in striking contrast to the gay surroundings.
+The stillness that follows gives an opportunity for thoughts
+that break out in ripples of laughter which pave the way for the
+exhilaration that ensues.
+
+Pour into a large silver bowl two wineglasses of best French brandy,
+one half wineglass of kirsh, the same of maraschino, and a small
+quantity of cinnamon and allspice. Put in about ten cubes of white
+sugar; do not crush them, but let them become saturated with the
+liquor. Remove the lumps of sugar, place in a ladle and cover with
+brandy. Ignite it as before directed, then lift it with the contents
+from the bowl, but do not mix. After it has burned about fifteen
+minutes serve in wine glasses. The above is for five persons, and
+should the company be larger add in proportion. Green tea and
+champagne are sometimes added.
+
+
+                             PETIT BRULE
+
+Take an ordinary-sized, thick-skinned orange; cut through the peel
+entirely around the orange like the line of the equator, then force
+off the peel by passing the handle of a spoon between it and the
+pulp. Into the cup thus formed put two lumps of sugar and some
+cinnamon, and fill with fine French brandy (cognac), and ignite it
+the same as the above and pour into glasses. The brule will be found
+to have a pleasant flavor given to it by the orange.
+
+
+                           GIN FIZ--NO. 1
+
+One-half tablespoonful of sugar, a little lemon juice, two
+wineglassfuls of seltzwater, one wineglassful “Tom”, or Holland gin,
+teaspoonful of white of an egg, and ice; shake well and strain into
+fancy glass.
+
+
+                           GIN FIZ--NO. 2
+
+Use celestine vichy instead of seltzerwater, and the yolk instead of
+the white of an egg.
+
+
+                          JAMAICA RUM PUNCH
+
+Make same as whiskey or brandy punch. Santa Cruz, same.
+
+
+                           PONCHE ROMAINE
+
+Two wineglassfuls of water, one wineglassful of whiskey, half
+wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use
+plenty of ice. Strain and serve in fancy glass.
+
+
+                       PARLOR PUNCH (MORAN’S)
+
+One tablespoonful of white sugar, a little lemon juice, two
+wineglassfuls of English black tea, one wineglassful of whiskey,
+one-half wineglassful of Jamaica rum, a little raspberry syrup,
+plenty of small ice. Shake well, and strain in fancy glass.
+
+
+                    ROYAL COCKTAIL (MORAN’S OWN)
+
+One lump sugar; two dashes of Boker’s bitters, or Angostura bitters,
+two tablespoonfuls of Belfast ginger ale; one wineglassful of
+whiskey, or brandy; one lemon peel; plenty of ice. Shake well, and
+strain in fancy glass.
+
+
+                          NEW ORLEANS TODDY
+
+One lump of sugar, one tablespoonful of water, one wineglassful of
+whiskey or brandy, one lump of ice. Use small bar glass.
+
+
+                           VIRGINIA TODDY
+
+Two lumps of sugar, two sherry or wineglassfuls of water, same of
+whiskey, plenty of ice; shake well and strain into small bar glass,
+with grated nutmeg on top.
+
+
+       WHISKEY, BRANDY, OR GIN COCKTAILS--_New Orleans Style_
+
+Two dashes of Boker’s, Angostura or Peychaud bitters--either will
+make a fine cocktail. One lump of sugar, one piece of lemon peel, one
+tablespoonful of water, one wineglassful of liquor, etc., with plenty
+of ice. Stir well and strain into a cocktail glass.
+
+
+                     ANOTHER WAY--SPOON COCKTAIL
+
+One lump of sugar, two dashes Angostura bitters, one piece of lemon
+peel, one lump of ice. Serve plain in small bar glass with spoon.
+
+
+            WHISKEY PUNCH, PLAIN--_Use Regular Bar Glass_
+
+Two wineglassfuls of lemon or lime juice, half a tablespoonful of
+sugar, one-half wine glass of whiskey, and plenty of ice; shake and
+strain into punch glasses.
+
+
+                             FANCY PUNCH
+
+Half a tablespoonful of sugar, a little raspberry, a little lemon,
+lime and pineapple juice. Two parts of water to one of whiskey or
+brandy, and plenty of ice. Shake and strain in punch glass; put
+fruits in season when serving; use regular bar glass.
+
+
+                         CHAMPAGNE COCKTAIL
+
+One glass of wine, two dashes of Angostura bitters, and two bits of
+lemon peel. Put the bitters and lemon peel in the glass first, then
+pour in the wine, after which put in one small spoonful of sugar, and
+stir.
+
+
+        MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.
+
+One-half tablespoonful of powdered sugar, one wineglass of water,
+one of whiskey, brandy or gin, etc., and one-half dozen sprigs of
+mint. Use plenty of fine ice, and decorate with strawberries and
+pineapples, or any fruit in season.
+
+
+                    SQUIRTS--_Use Large Glasses_
+
+Whiskey, brandy, gin, white wine, claret or catawba make good
+“squirts.” Fill the glass half full of fine ice, put in one
+tablespoonful of white sugar, a little raspberry syrup, strawberries
+and pineapple; pour in your liquor, and fill up with seltzer water.
+Stir all rapidly.
+
+
+                 HOW TO MIX ABSINTHE IN EVERY STYLE
+
+Plain absinthe; half a sherry glass of absinthe; plenty of fine ice,
+with about two wineglassfuls of water. Put in the water, drop by
+drop, on top of absinthe and ice; stir well, but slowly. It takes
+time to make it good.
+
+
+                        ABSINTHE AND ANISETTE
+
+To half a wineglass of absinthe put two or three dashes of anisette.
+Mix same as above.
+
+
+                         ABSINTHE AND SUGAR
+
+To half a wineglass of absinthe, put a teaspoonful of powdered sugar
+and mix same as above.
+
+
+                              SUISSISSE
+
+To half a wineglass of absinthe, put half a tablespoon of orgeat
+syrup, plenty of fine ice; add water, mix well. Serve in liquor glass.
+
+
+                         POUSSE CAFE--NO. 1
+
+Maraschino, curacao, kirsh-wasser and brandy in equal parts of each;
+dash with Peychaud bitters. Serve in liquor glasses.
+
+
+                         POUSSE CAFE--NO. 2
+
+Bernardine, brandy and curacao, in equal parts of each; dash with
+Angostura bitters.
+
+
+                         POUSSE CAFE--NO. 3
+
+Brandy, maraschino and cassis, in equal parts; dash with Boker’s
+bitters.
+
+
+                         POUSSE CAFE--NO. 4
+
+La grande chartreuse (yellow), brandy (French), and la grande
+chartreuse (green), in equal parts; dash with Peychaud bitters.
+
+
+                           HOT SPICED RUM
+
+Two lumps of sugar, two wineglasses boiling water, one wineglass
+Jamaica rum, a little butter--about as much as you can put on a dime;
+cloves and allspice. Serve in small bar glass.
+
+
+                           SOUPE LA REINE
+
+Boil two chickens in water with thyme, sweet-bay and parsley.
+When cooked (not to pieces), take them out of the water, cut up
+the breasts in small pieces the size of dice; fry a few pieces of
+onion without coloring them, add a little flour and the water that
+the chickens were boiled in, a little rice and the balance of the
+chickens, meat and bones, chopped fine. Boil all together, and when
+thoroughly cooked strain through a colander and put back to boil,
+stirring constantly. When it comes to a boil remove it from the
+fire and add the beaten yolks of a few eggs and a little cold milk,
+stirring continually. Keep the soup in “bain-marie.” When ready to
+serve put the small pieces of the breasts in a soup-dish and pour the
+soup over them.
+
+
+                      RED SNAPPER A LA CHAMBORD
+
+Clean your fish, and be careful not to damage it, and replace the
+roe. Take off the scales, and lightly raise the skin on one side, and
+lard it with bacon from fin to tail; put it in a pan, and moisten
+with white wine. Add salt, pepper, parsley, six laurel leaves, some
+thyme, sliced onions and three cloves; cover the head with strips
+of bacon, and put it into the oven, covering your fish-kettle with
+leaves of foolscap paper, and letting it simmer for an hour. When
+about to serve, drain it and put it on a platter, garnish it all
+round with forcemeat balls, or better, with pigeons a la Gautier,
+iced (glaces) sweetbreads, small glaces, pope’s eyes of a shoulder of
+veal, crabs, fowl livers, truffles, cock’s combs and cock’s kidneys.
+Strain the sauce through a silken sieve, and if not sufficiently
+seasoned, put into a pan two spoonfuls of Spanish sauce, and two
+spoonfuls of the dressing of your snapper; let it boil down one-half,
+put your small garnishes into it, and pour the sauce around the fish.
+Serve after having jellied and browned it.
+
+
+                     CRAYFISH BISQUE A LA CREOLE
+
+Wash the cray-fishes, boil and drain them. Separate the heads from
+the tails. Clean out some of the heads, allowing two or three heads
+to each person. Peel the tails. Chop up a part of them, add to them
+some bread, onions, salt, black pepper and an egg or two. With this
+dressing, stuff the heads that you have cleaned out. Chop the claws
+and the parts adhering to them. Fry a little garlic, onions, ham, one
+turnip, one carrot, and a little flour; add some water, the chopped
+claws, a few tomatoes, thyme, sweet bay, parsley and a little rice
+stirring often to avoid scorching. When well boiled, strain through a
+colander. After straining, put back to the fire and season to taste.
+Put the stuffed heads into the oven until brown. When ready to serve,
+put them and the tails in a soup dish and pour the soup over them.
+Before serving, add a little butter and nutmeg, stirring until the
+butter is melted.
+
+
+                           BOUILLE-ABAISSE
+
+Chop some onions and garlic very fine, fry them in olive oil, and
+when slightly colored add some fish cut up in slices; also a few
+tomatoes scalded, peeled and sliced, some salt, black and red pepper,
+thyme, sweet-bay, parsley, and half a bottle of white wine, and
+enough water to cover the fish. Put it over a brisk fire and boil a
+quarter of an hour. Put slices of toasted bread in a deep dish, place
+the fish on a shallow dish with some broth, and pour the balance on
+the bread and serve hot.
+
+
+                      BROWNED SNIPE A LA FAUVET
+
+Dress fourteen snipe, stuff them with a little browned stuffing, to
+which add two hashed truffles. Bend the skin back carefully while
+stuffing, and then replace it so the birds will retain as nearly as
+possible their natural appearance. Place the snipe so prepared and
+larded with bacon, into a frying pan; and to keep them sufficiently
+together in order that the skins may not shrink much while cooking,
+put some strips of bacon over them; moisten them with a little
+soup-stock, cover them with buttered paper and let them cook in the
+oven for forty minutes; then drain them, lightly trim the lower side,
+and lay them on a little mound of uncooked, but slightly browned
+stuffing, breast up, in the bottom of a dish, and ice them (glacez).
+Keep the dish hot in the oven for some minutes. Remove the skin and
+eyes from the heads of the snipe after cooking them and stick a
+small truffle in each bill, and lay between each two birds, one of
+the heads with the truffle up. Garnish the dish with stewed cock’s
+combs, scallops, goose liver, and champignons; add a little Madeira
+sauce, boiled down and permeated with the flavor of the game. Ice
+(glacez) the snipe and truffles, and serve with a separate sauce. Let
+everything be very hot.
+
+
+                          SALAD A LA RUSSE
+
+Cut up all kinds of vegetables, such as carrots, turnips, snap beans,
+etc., boil them in water with salt and butter, then drain and season
+lightly with salt, black pepper and vinegar; add a few cooked green
+peas, mashed and well drained. Put all in a salad dish in the form
+of a pyramid, and lightly cover it over with mayonnaise. If you have
+the hearts of artichokes put them around the dish, as a wreath, with
+a little asparagus mixed in. Keep as cool as possible until served.
+
+
+                      BISCUIT GLACE FOR TWENTY
+
+Ten yolks of eggs, one and a half pounds pulverized sugar, half a
+gallon of cream, vanilla extract, white of eggs well beaten if the
+cream is too light. To be frozen in a square box and cut in small
+pieces. A coat of strawberry sherbet on top of the cream, before
+cutting, to give nice appearance. A tin box three inches wide and
+six inches long, which is enclosed in a box three inches larger all
+around. The inside box has a tight-fitting top, and is packed in the
+outside box, which has a perforated bottom to allow water or melted
+ice to escape. Place inside box within the outer, and stuff with ice
+and salt and let it freeze; when frozen, place red sherbet on top of
+biscuit to give pretty appearance.
+
+
+
+
+                          HINTS ON COOKING
+
+
+When salt hams or tongues are cooked they should be instantly thrown
+into cold water, as the change from the boiling water they were
+cooked in, to the cold water, instantly loosens the skin from the
+flesh, and it peels off without trouble.
+
+Fresh vinegar should be added to chopped capers, because it brings
+out their flavor, and makes the sauce more appetizing.
+
+Butter sauce should never be boiled, as it becomes oily if boiled in
+making. The whites and yolks of eggs should be beaten separately,
+because the tissues of both can be better separated; and a
+tablespoonful of water beaten with each is an improvement, and should
+never be omitted.
+
+Onions, turnips and carrots should be cut across the fibre, as it
+makes them more tender when cooked.
+
+Plenty of fast-boiling water should be used in cooking vegetables,
+as the greater the volume of water the greater the heat. If only a
+little water is used the whole affair soon cools, the vegetables
+become tough, and no length of time will render them tender.
+
+In boiling greens, it is best to throw into them soda with the salt,
+as the soda extracts the oil in them which is injurious to the
+digestion; from one-half to a whole teaspoonful of soda for a pot of
+greens is the right quantity.
+
+Parsley should never be boiled in soda, but in boiling water and
+salt; boil from one to two minutes, and then chop fine. Use plenty
+of water to boil parsley, as a little water toughens it, and turns it
+brown.
+
+Never soak dried beans in cold water as it extracts the nutritious
+portion of the bean. They should be washed first in warm water, then
+in cold, tied in a cloth and dropped into boiling water, with a
+little salt in it and be kept boiling for four hours. Then they are
+nice baked around pork, or served with gravy. To make a puree of them
+you throw them when boiled, into cold water, when the skins will drop
+off easily, and you can mash them through a sieve or colander and
+season with butter, pepper, and salt.
+
+Open the oven door, when baking meat, to let off the burnt, scorched
+air. The oven should be very hot, and the meat well larded, or
+covered with fat, or dripping, then well floured; this keeps in the
+juices and renders the meat tender.
+
+
+
+
+                       HINTS ON HOUSECLEANING
+
+
+                         SOAP BOILING, ETC.
+
+House cleaning should commence at the top of the house and work
+downwards. In this case it may be undertaken by spells, with
+intervening rests.
+
+After the floors are cleaned, the walls and ceilings claim attention.
+
+A very beautiful whitening for walls and ceilings may be made by
+shaking the best lime in hot water, covering up to keep in the steam,
+and straining the milk of lime through a fine sieve; add to a pailful
+half a pound of common alum, two pounds of sugar, three pints of
+rice-flour made into a thin, well-boiled paste, and one pound of
+white glue dissolved slowly over the fire. It should be applied with
+a paint-brush when warm.
+
+Paint should be cleaned by using only a little water at a time and
+changing often; a soft flannel cloth or sponge is better than cotton
+or a brush; a piece of pine wood with a sharp point should be used
+for the corners. Where the paint is stained with smoke, some ashes
+or potash lye may be used. A soft linen towel should be used for
+wiping dry. Glass should not be cleaned with soap; a little paste of
+whiting and water should be rubbed over, and with another cloth it
+should be rinsed off, and the glass polished with a soft linen or
+old silk handkerchief. Alcohol or benzine is a good thing to clean
+glass, and clean paper is probably better than any cloth, sponge or
+towel; dry paper leaves an excellent polish. Marble may be cleaned
+with a mixture of two parts of common soda, one part of pumice stone,
+and one of chalk, finely powdered and tied up in a fine muslin rag;
+the marble is wetted with water, the powder shaken over it, and it
+is rubbed with a soft cloth until clean, then washed in clean water
+and dried with a soft linen or silk handkerchief. No soap or potash
+should be allowed on marble. A good furniture polish is made by
+melting two ounces of beeswax, one ounce of turpentine, and one dram
+of powdered rosin together, with a gentle heat, and rubbing on when
+cold, with a soft flannel cloth, and polishing with a soft linen or
+silk cloth. If for mahogany, a little Indian red may be used. Cracks
+in furniture may be filled with putty, mixed with Indian-red or burnt
+umber, to get the desired shade. When dry it will take an equal
+polish with the wood.
+
+
+        HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND CLEAN
+
+To seven pound of tallow, or other clean grease, use three pounds
+of rosin, add six gallons of water to this, and stir in two pounds
+of potash; boil this together for five hours, then turn the soap,
+while hot, into a washtub and let it stay all night; when cool cut
+into bars, and lay on a board to harden. This quantity should be
+sufficient for a family of four persons for one year.
+
+
+                           WASHING MIXTURE
+
+An excellent and harmless washing mixture may be made by cutting up
+a large bar of soap and dissolving it with two ounces of borax in a
+half gallon of water. Boil the mixture till the soap is soft, and
+put it away to be used when required. There is nothing in it to take
+the color out of goods, and it saves labor and soap.
+
+
+                            FRUIT STAINS
+
+Fruit stains may often be removed from clothing by plunging the
+latter into boiling water, letting it remain immersed for a few
+minutes, and then washing it out in the ordinary way.
+
+
+                    TO PREVENT GOODS FROM FADING
+
+Drop into a pail of water a teaspoonful of sugar of lead, and let
+it dissolve. Soak the goods in this mixture for half an hour before
+washing them in the ordinary manner.
+
+
+                    IVIES FOR INSIDE DECORATIONS
+
+It is not generally known that the various evergreen ivies will
+grow and flourish to perfection in the shade, and that, therefore,
+any room may be most charmingly decorated with them. Such is the
+fact, however. Put the plants in large pots, filled with rich and
+mellow garden soil kept at a suitable regulation of moisture; and
+you will have no trouble about the matter. The vines may be trained
+on wire trellises fastened to the wall or ceiling; or upon any other
+convenient arrangement. In a treatise on this subject the _Rural New
+Yorker_ says:
+
+“It may also be stated that the room decorated with ivy should not
+be kept too warm, but at a moderate temperature; such as is most
+healthful for a person is the best. No one need to fear to make the
+room unhealthy by introducing the ivy in abundance; for plants
+purify the air, and it is only when we introduce those emitting
+strong odors that anything but beneficial effects result. As all
+ivies succeed well in the shade, they are more suitable for the
+purpose herein designated than almost any other kind of plant.
+
+“There is also another plant largely used for this purpose, which is
+not a true ivy, although known as German ivy (_Senecio scandens_).
+It grows even more rapidly than any of the true ivies (_Hedera_),
+and we have seen a small plant grow so fast that it encircled quite
+a large room in a few weeks. It thrives well in the shade, and the
+leaves resemble somewhat the common English ivy, but are of a lighter
+and more cheerful green color. This and a great variety of ivies are
+grown for sale by our florists.”
+
+
+
+
+                                INDEX
+
+
+  Introduction, iii
+
+
+                         SOUPS, BROTHS, ETC.
+
+  Baked, 10
+  Beef, Plain, 5
+  Bisque, Crayfish, 22
+  Bouilli, Soup et, 5
+  Broth in Haste, 6
+  Broth, Chicken, 6
+  Broth, Crayfish, 7
+  Broth, Scotch Barley, 8
+
+  Cheap White, 11
+  Chicken, 7
+  Clear Pea, 13
+  Consomme, Beef and Fowl, 8
+  Consomme of Fowl, White, 9
+
+  Dried Split Pea, 13
+
+  Egg Balls for Mock Turtle, 17
+
+  Green Pea, without Meat, 10
+  Green Pea, Queen Victoria’s, 12
+  Green Pea, with Egg Dumplings, 12
+  Green Corn, 13
+  Gombos, Chicken with Oysters, 20
+  Gombos, Crab or Shrimp, 19
+  Gombos, Crab with Okra, 21
+  Gombos, Okra or Filee, 18
+  Gombos, Okra, 19
+  Gombos, Oyster, with Filee, No. 1, 19
+  Gombos, Oyster, with Filee, No. 2, 20
+  Gombos, Oyster, Maigre, 21
+  Gombos, Shrimp, Maigre, 21
+
+  Maigre, without Meat, 7
+
+  Oxtail, 17
+  Oyster, 14
+
+  Rabbit, 18
+
+  Stock for Soup, 3
+  Stock to Clarify, 4
+  Stock for Gravies, 4
+
+  Tomato, with Vegetables, 11
+  Turtle No. 1, 14
+  Turtle No. 2, 15
+  Turtle, Mock, 15
+  Turtle, Mock No. 2, 15
+  Turtle, Mock No. 3, 16
+
+  Veal Gravy, 8
+  Vermicelli No. 1, 9
+  Vermicelli No. 2, 9
+  Vermicelli or Macaroni, 10
+
+
+                             FISH, ETC.
+
+  Codfish, Baked and Stewed, 26
+  Codfish au Beurre Roux, 27
+  Codfish Cakes, 27
+  Crabs, Fricassee of, 31
+  Crabs, Soft-shell, Fried, 31
+  Croakers and Mullets, Fried, 23
+
+  Fillets or Sliced Fish, Fried, 24
+  Flounder, Broiled, 25
+  Flounder and Mullet, Fried, 25
+  Fish, Fricassee of, 23
+  Fish, to Fry, 23
+  Frogs, Fried, 32
+
+  Grenouilles Frites, 32
+
+  Mackerel, Spanish, Broiled, 25
+
+  Oyster Pickle, 30
+  Oyster and Beefsteak Pie, 30
+  Oyster and Sweetbread Pie, 30
+  Oysters, Fried, 29
+  Oysters, Scalloped, No. 1, 29
+  Oysters, Scalloped, No. 2, 29
+  Oysters, Stewed with Champagne, 28
+  Oysters, Stewed with Milk, 28
+  Oysters, Stewed on Toast, 28
+  Oysters, Stuffing, 27
+  Oysters, on Toast, 28
+
+  Red Fish, or Snapper, Boiled, 25
+  Red Fish, a la Provencale, 26
+
+  Stuff and Bake, to, 23
+
+  Terrapin, 33
+  Trout, Stuffed and Baked, 24
+  Trout a la Venitienne, 24
+  Turtle, to Dress, 31
+
+
+                           COLD MEAT, ETC.
+
+  Cold Meat, to serve, 34
+
+  Forcemeat, Liver and Ham, 36
+  Forcemeat, for Stuffing, 37
+
+  Glazing for Tongues, etc., 34
+
+  Oysters, Pickled, to serve, 34
+
+  Pies, Meat or Chicken, to serve, 34
+  Pies, Meat, Spices for, 36
+
+  Sausage Meat, Seasoning for, 35
+
+  Tongue, Braised, with Aspic Jelly, 35
+  Truffles and Chestnut Stuffing, 36
+  Truffles and Liver Stuffing, 37
+
+  Veal, Pig or Turkey, Seasoning for, 35
+
+
+                      SAUCES FOR MEATS AND GAME
+
+  A l’Aurore, for Fish, 41
+  Apple, 46
+  Apple, Fried, 47
+
+  Brown Onion, 38
+  Butter and Flour, 40
+
+  Caper, for Mutton, etc., 40
+  Celery, White, for Poultry, 41
+  Chestnut, for Turkey, etc., 41
+  Cranberry, 39, 46
+  Cream, 46
+  Cucumber, White, for Meats, 42
+
+  Duck, 38
+
+  Eggs and Butter, 42
+  Egg, with Lemon, 45
+
+  Froide, 41
+
+  Hard, 47
+  Horseradish, 45
+  Horseradish, To Keep, 45, 48
+
+  Jelly, Savory, for Cold Turkey, etc., 43
+
+  Lemon, for Fish, 40
+  Lemon, Rich, for Puddings, 47
+
+  Mint, 38
+  Mushroom, 38
+
+  Onion, Brown, 38
+  Onion, White, 39
+  Oyster, Brown, 43
+  Oyster, White, 44
+  Oyster, for Turkey, 44
+
+  Parsley and Butter, 40
+  Peaches, Fried, 47
+  Piquante, for Cold Meat, 39, 44
+  Puree, Celery, for Turkey, 42
+
+  Robert, 45
+
+  Salad, for Lettuce, 39
+  Savory, for Roast Goose, 47
+  Stock, for Gravies, etc., 44
+
+  Tomato, 39, 43
+  Tomato, Piquant, 45
+
+  Vinegar, Cheap, 49
+  Vinegar, To Make, No. 1, 48
+  Vinegar, To Make, No. 2, 48
+  Vinegar, for Pickles, To Make, 48
+
+  White Onion, 39
+  Wine, for Venison or Mutton, 42
+
+
+                               ENTREES
+
+  Beans, Baked, and Pork, 58
+  Beef, Hashed, 52
+
+  Calf or Pigs’ Brains, Fried, 56
+  Calf or Pigs’ Feet, Fried, 56
+  Calf Head, Bodied or Baked, 56
+  Calf Head, Collared, 57
+  Calf Head, Potted, 57
+  Curry of Cold Roast Fowl, 57
+
+  Fricadellons, Veal or Mutton, 54
+
+  Ham Toast for Lunch, 58
+
+  Mustard, French, To Make, 53
+  Mutton, Scallops, with Mushrooms, 52
+
+  Pie, Veal and Ham, 53, 54
+
+  Rarebit, Welsh, 58
+
+  Salad, Veal, 55
+  Sandwiches, 52
+  Sandwiches, for Picnics, 53
+  Stew, Irish, 50
+  Stew, Kidney and Mushrooms, 50
+  Stew, Lamb Chops, 50
+  Stew, Pigeon, 51
+  Stew, Tripe, Plain, 51
+  Sweetbreads, Veal, 55
+
+  Timbale, 54
+  Tripe, with Mushrooms, 51
+  Tripe, To Fry Brown, 51
+
+  Veal Hash, 53
+  Veal and Ham Pie, 53, 54
+  Veal Loaf, 55
+  Veal, Minced, and Poached Eggs, 56
+  Veal or Mutton Fricadellons, 54
+  Veal Salad, 55
+  Veal Sweetbreads, 55
+
+
+                        MUTTON, BEEF AND HAMS
+
+  Beef, Brisket, Boiled and Stuffed, 61
+  Beef, Round, Stewed, 61
+  Beef, Round, a la Baronne, 62
+  Beef, Steak, to Fry as if Broiled, 62
+  Beef, Steak, Roasted, 63
+  Beef, To Roast in Stove, 63
+  Boiling, Remarks on, 59
+
+  Daube Glacee of Beef, 60
+
+  Ham, Baked, 59
+  Ham, Stuffed, 59
+  Ham, to Boil, 60
+
+  Mutton, Haunch, 64
+  Mutton, Leg of, Boiled, 64
+  Mutton, Leg of, Roast, 64
+  Mutton, Stuffed with Mushrooms, 64
+  Mutton, to Taste like Venison, 65
+
+
+                           FOWLS AND GAME
+
+  Chicken, Boiled, 66
+  Chicken, Boiled, with Stuffing, 67
+  Chicken, Broiled, 69
+  Chicken, Cold, Scalloped, 69
+  Chicken, Country Fried, 66
+  Chicken, Curry, 69
+  Chicken Fricassee a la Marenga, 68
+  Chicken Pie a la Reine, 69
+  Chicken Pie, Plain, 70
+  Chicken Pot Pie, 70
+  Chicken, Roast, 68
+  Chicken, Stew or Fricassee, 67
+  Chicken, Saute, with Oyster Sauce, 68
+
+  Duck, Canvas Back, 76
+  Duck, Roast, 75, 77
+  Duck, to Stew with Green Peas, 76
+  Duck, Tame and Wild, 75
+  Duck, Wild, 77
+
+  Game, Venison, etc., Remarks on, 78
+  Goose, with Chestnuts a la Chipolita, 78
+  Goose, Roast, with Sage and Onion, 77
+  Goose, Wild, 77
+
+  Hare or Rabbit, Roast, 80
+
+  Partridge, 80
+  Pigeon Pie, 80
+  Pie, Squirrel or Rabbit, 79
+  Pie, Rice Bird, 80
+  Pie, Roast, 81
+  Pie, Pigeon, 80
+  Pig, Roast, 81
+
+  Quails, 80
+
+  Rice-Bird Pie, 80
+
+  Teal, Broiled, 77
+  Turkey, Boiled, with Celery Sauce, 74
+  Turkey, Boiled, with Oyster Sauce, 74
+  Turkey, Boned, 71
+  Turkey, to Roast, 72
+  Turkey, Roast a la Perigord, 73
+  Turkey, Wild, 72
+
+  Venison Steak, 79
+  Venison Pasty, 79
+
+
+                              VEGETABLES
+
+  Artichokes, Burr, 89
+  Asparagus on Toast, 87
+  Asparagus with Cream, 88
+
+  Beans, Snap, Stewed and Boiled, 89
+  Beans, Lima, or Butter, 90
+  Beets, Boiled, 92
+
+  Cabbage, Stewed, 91
+  Cauliflower, with White Sauce, 91
+  Corn, Green, on Cob, 84
+  Corn, Green, Stewed, 84
+  Corn, Green, Fritters, 85
+  Corn Oysters, 85
+  Corn Pudding, 85
+
+  Egg Plant, 88
+
+  Macaroni in a Mould, 92
+  Macaroni and Grated Cheese, 93
+  Mushrooms, Stewed, on Toast, 88
+
+  Okra and Corn Fricassee, 85
+  Okra or Gombo, to Cook, 86
+  Onions, Boiled and Fried, 84
+
+  Parsnip Fritters, 92
+  Peas, Green English, to Stew, 89
+  Peas, Marrowfat, 90
+  Potatoes, 83
+  Potatoes, Croquets, 83
+  Potatoes, Fried, 83
+  Potatoes, Irish, Mashed and Browned, 82
+  Potato, Irish, Stewed, 82
+  Potato, Puffs, 82
+  Potato, Sweet, 83
+  Pumpkin, with Salt Meat, 91
+
+  Salsify, Fried in Batter, 86
+  Spinach, to Cook, 87
+  Squash, Stewed, 90
+  Squash, Summer, Stewed, 91
+  Succotash, 85
+
+  Tomatoes, to Broil, 87
+  Tomatoes, Stuffed, 86
+  Tomatoes, Stewed, 87
+  Turnips, to Cook, 84
+
+
+                         EGGS, OMELETS, ETC.
+
+  Eggs au Gratin, for Lent, 95
+  Eggs, Boiled, Soft or Hard, 94
+  Eggs, Poached, with Toast and Anchovy Paste, 95
+  Eggs, Poached, and Ham, 96
+  Eggs, with Browned Butter and Vinegar, 96
+
+  Omelet, Delicious, 99
+  Omelet, for One Person, 97
+  Omelet, Spanish, 99
+  Omelet, with Green Onion, 97
+  Omelet, with Oysters, 100
+  Omelet, with Parmesan Cheese, 97
+  Omelet, with Sugar, 98
+  Omelet au Naturel, 96
+  Omelet, Soufflee, 98
+  Omelet, Soufflee, in mould, 98
+
+
+                         SALADS AND RELISHES
+
+  Catsup, Mushroom, 101
+  Catsup, Tomato, 102
+  Celery, etc., Vinegar, 102
+
+  Garnishes, 101
+
+  Jambolaya of Fowls and Rice, 106
+
+  Salad, Chicken, French, 103
+  Salad, Chicken, Small, 104
+  Salad, Potato, 105
+  Salad, Tomato, with or without Shrimp, 105
+  Slaw, Cold, with Hot Sauce, 106
+  Slaw, Cold, Plain, 106
+
+  Thyme, etc., Flavor, 101
+  Tomato Catsup, 102, 103
+  Tomato, Green, Soy, 102
+
+
+                               PICKLES
+
+  Cabbage, Chopped, 112
+  Cabbage, Pickle, Yellow, 112
+  Cabbage, Red, 113
+  Cantaloupe, Sweet Pickle of, 111
+  Cauliflower, 113
+  Chow-Chow, 113
+  Country Green, 116
+  Cucumbers, Old-time Sweet, 109
+  Cucumbers and Onions, 109
+  Cucumbers, Plain, without Spices, 108
+  Cucumbers, in Whiskey, 108
+
+  Eggs, 110
+
+  Figs, Sweet Pickle of, 110
+
+  Hints on Their Management, 107
+
+  Lemons, 114
+
+  Melon Mangoes, 119
+  Mustard, 114
+
+  Onions, 114
+  Oysters, 115
+
+  Peach, 117
+  Peach Green, 118
+  Peach, Mangoes, 118
+  Peach, Plain, 116
+  Peach and Apricot, 117
+  Plum, Sweet Pickle of, 117
+
+  Tomato, Green, Sweet Pickle of, 111
+  Tomato Sauce, 116
+
+  Walnut, 115
+
+
+                           BREAD AND YEAST
+
+  Biscuit, Cream of Tartar, 130
+  Biscuit, Light, or Roll, 130
+  Biscuit or Rolls, Milk, 130
+  Biscuit, Soda or Milk, 128
+  Biscuit, Soda, with Cream of Tartar, 128
+  Biscuit, Sponge, with Yeast, 129
+  Biscuit, Sponge, without Yeast, 130
+  Biscuit, Yeast Powder, 129
+  Boston Brown Bread, 127
+  Bread, Good, to Make, 124, 125
+  Bread, Family, 126
+  Bread, Light, 126
+  Bread, Sponge, 126
+  Brown Bread, 127
+  Buckwheat Cakes, 135
+  Buckwheat Cakes, Griddle, 136
+
+  Corn Batter Bread, 128
+  Corn, Mississippi, Bread, 128
+
+  Dyspeptics, Bread for, 127
+
+  Graham Bread, 127
+
+  Hard-Yeast Cakes, 121
+
+  Indian Bread, 127
+  Indian Cakes, 135
+  Indian Cakes, Griddle, 135
+
+  Muffins and Crumpets, 133
+  Muffins, Nice, 133
+  Muffins, Graham, 133
+
+  Noodles, 136
+
+  Pain Perdu, 134
+  Pocketbooks for Tea, 134
+  Potato Bread, 125
+  Puffs, Flour, 131
+
+  Rice Cakes, 132
+  Rising with Yeast Cake, 120
+  Rolls, Breakfast, 131
+  Rolls, Fine, 132
+  Rolls, Virginia, 131
+  Rye Bread, 127
+
+  Sally Lunn, 132
+
+  Turnpike Cakes, 121
+
+  Wheat Bread, with Potatoes, 125
+
+  Yeast, Hard Fig-leaf, 123
+  Yeast, Home-Made, 123
+  Yeast, Hop and Potato, 122
+  Yeast, Liquid, of Corn and Hops, 121
+  Yeast, Milk, 123
+  Yeast, Potato, 122
+  Yeast, Remarks on, 120
+  Yeast, Salt, 123
+
+
+                    RUSKS, DOUGHNUTS AND WAFFLES
+
+  Crullers, 139
+
+  Doughnuts, with Hop Yeast, 137
+  Doughnuts, without Yeast, 137
+  Doughnuts, Cream without Yeast, 138
+  Doughnuts, Plain, 138
+  Doughnuts, Sour Milk, without Yeast, 137
+
+  Rusks, Miss Lester’s Tea, 137
+
+  Waffles, 138
+
+
+                        CAKES AND CONFECTIONS
+
+  Almond Drops, 164
+  Almond Macaroons, 165
+
+  Bride’s Cake, 144
+
+  Charlotte Russe, 142
+  Cheap Cake, 156
+  Chocolate Cake, 153, 154
+  Citron Cake, 155
+  Cocoanut Cakes, 159, 160
+  Coffee Cake, 161
+  Corn Starch Cake, 156
+  Cream Cakes, 162, 163
+  Cup Cakes, 151
+
+  Delicate Cakes, 162
+  Diamond Bachelors, 162
+  Drop Cakes, 161, 162
+  Drops, Cocoanut, 160
+
+  Easy Cake, 164
+  Egg Kisses, 153
+
+  Francatelli’s Spanish Cake, 153
+  French Loaf Cake, 152
+  Frosting for Cake, 141
+  Fruit Cake, 142
+  Fruit Cake, Cheap, 143
+  Fruit Cake, Family, 143
+  Fruit Cake, Nougat, 143
+  Fruit Cake, Wisconsin, 143
+
+  Genoese Cake, 153
+  Ginger Nuts, 148
+  Ginger Snaps, 148
+  Ginger Bread, Sponge, 147
+  Gold Cake, 158
+
+  Hard times, Louisiana, Cake, 155
+
+  Icing, 140
+  Icing, Boiled, 141
+  Icing, Boiled, Hot, 141
+  Icing, Chocolate, 140
+  Indian Cake, 156
+  Isabella Cake, 150
+
+  Jelly Cake, 145
+  Jelly Roll, Young Cook’s, 164
+  Jumbles, 152
+  Jumbles, Ring, 154
+
+  Lady Cake, 149
+  Lady Cake, White, 150
+  Lady Cake, Yellow, 149
+  Ladies’ Fingers, 155
+  Ladies’ Fingers, German, 154
+  Little Jessie’s Cake, 151
+  Loaf Cake, Plain, 153
+  Loaf Cake, French, 152
+
+  Maizena Cake, 146
+  Marble Cake, 152
+  Molasses Cake, 157
+
+  Naples Biscuit, 161
+
+  Pecan Cake, 160
+  Portugal Cake, 149
+  Pound Cake, 145
+  Pound Cake, Cocoanut, 159
+
+  Silver Cake, 157, 158, 159
+  Shrewsbury Cake, 161
+  Soda Cake, 156
+  Sponge Cake, 146
+  Sponge Cake, Jenny’s, 147
+  Sponge Cake, White, 147
+  Sponge, Ginger Bread, 147
+
+  Tipsy Cake, 163
+  Tea Cakes, 148, 163
+  Teacup Cake, 151
+  Trifles, 157
+
+  Velvet Cake, 162
+
+  Wedding Cake, 144
+  White Cakes, 149
+  Wine Cakes, 161
+
+
+                               DESSERTS
+
+  Almond Meringue, 168
+  Ambrosia of Orange, etc., 185
+  Apple Compote, 168
+
+  Blanc Mange, Gelatine, 169
+  Blanc Mange, Maizena, 168
+
+  Charlotte Russe, 166, 167
+  Cheesecakes, Lemon, 182
+  Cheesecakes, Orange, 182
+  Cream, Barley or Sage, 180
+  Cream, Berry, Frozen, 180
+  Cream, Biscuit in Moulds, 179
+  Cream, Chocolate, Iced, 181
+  Cream, Orange, 179
+  Cream, Whipped, with Wine, 174
+  Custard, Apple, 170
+  Custard, Boiled, 170
+  Custard, Coffee, 182
+  Custard, Lemon, 170
+
+  Dessert for a Delicate Person, 175
+
+  Egg-Nog, 185
+
+  Floating Island, without Wine, 185
+
+  Glazing for Pastry, 171
+
+  Ice Cream, 178
+  Ice Cream, without Cream, 181
+
+  Jelly, Calves’ Feet, 184
+  Jelly, Isinglass, 169
+  Jelly, Wine, for Gelatine, 183
+  Jelly, Yellow Custard, 183
+
+  Mange, Chocolate, 169
+
+  Oranges, Croquante, 173
+
+  Peaches and Cream, Frozen, 180
+  Pies or Pudding, Cocoanut, 177
+  Pudding, All-the-Year-Round, 171
+  Pudding, Batter, 174
+  Pudding, Cabinet, Steamed, 176
+  Pudding, Custard Cocoanut, 178
+  Pudding, Delicious, 177
+  Pudding, Francatelli’s Lemon, 173
+  Pudding, Gelatine Snow, 172
+  Pudding, Macaroon, Iced, 175
+  Pudding, Meringue, 176
+  Pudding, Prince Albert’s, 177
+  Pudding, Roll, of Fruit, 175
+  Pudding, Suet, 175
+  Pudding, Transparent, 171
+
+  Queen’s Drops, 168
+
+  Sherbet, Lemon, 179
+  Sicilian Biscuit, 167
+
+  Tart, Lemon, 174
+  Trifle, Apple, 172
+  Trifle, Delicious, 172
+
+
+                   PUDDINGS, PIES AND MINCE MEATS
+
+  Apple Dumplings, Baked, 206
+  Apple Meringue, 203
+  Apple Pot Pie, 208
+  Apple Tarts, Marlborough, 206
+
+  Blackberry Pie, 194
+
+  Cranberry Pie or Tarts, 192
+  Cranberry Tart, with Apples, 192
+  Cream, Tapioca, 207
+  Cream, Tapioca, Plain, 206
+
+  Directions for Making, etc., 186
+  Dumpling Crust, 188
+
+  Huckle or Whortleberry Pie, 193
+
+  Lemon Pie, 191, 192
+
+  Mince-meat, 190
+  Mince-meat, for Christmas, 190
+  Mince Pie Meat, 189
+  Mince Pie Mixture, 188, 189
+  Mince Pie Mock, 191
+  Mince Pie, to fill, etc., 189
+  Mince Pie, without Meat, 190
+  Molasses Pie, 193
+
+  Orange Pie, 191
+
+  Pie-crust, 187
+  Pie-crust, Buttermilk, 188
+  Pie-crust, Family, Short, 186
+  Pork and Apple Pie, 193
+  Pudding, Baked Suet, 198
+  Pudding, Bird’s Nest, 201
+  Pudding, Delicious Bread, 204
+  Pudding, Cheap and Delicate, 203
+  Pudding, Cheap Gingerbread, 205
+  Pudding, Cottage, 202
+  Pudding, Country Batter, 202
+  Pudding, Crow’s-Nest, 202
+  Pudding, French Fried, 205
+  Pudding, Lemon, 198
+  Pudding, Marlborough, 205
+  Pudding, My Own, 205
+  Pudding, Parisian, 200
+  Pudding, Plain, without eggs or wine, 197
+  Pudding, Plum, Boiled, 194
+  Pudding, Plum, Cheap, 197
+  Pudding, Plum, Christmas, 195
+  Pudding, Plum, Cottage, 196
+  Pudding, Plum, Plain, for Children, 197
+  Pudding, Plum, Six-Ounce, 194
+  Pudding, Plum, without Flour, 196
+  Pudding, Quickly Made, 204
+  Pudding, Rice Meringue, 203
+  Pudding, Soufflee, 199
+  Pudding, Soufflee, Omelet, 200
+  Pudding, Sweet Potato, 198
+  Pudding, Temperance Cabinet, Iced, 199
+  Pudding, Very Rich, 200
+  Puff-Paste, 187
+
+  Rice Milk, for Children, 207
+  Rice Custard, 207
+
+  Supper Dish, 207
+
+
+                 PRESERVES, SYRUPS AND FRUIT JELLIES
+
+  Apple Compote for Dessert, 213
+  Apples, Crab, To Preserve Green, 213
+
+  Citron, Preserved, 211
+
+  Fig Preserves, 214
+  Fruit, To Candy, 220
+  Fruit, To Green, for Preserving, etc., 210
+
+  Hints on Preserving, 209
+  Huckleberries, Preserved, 214
+
+  Jam, 218
+  Jam, Tomato, 219
+  Jellies, Apple, without Water, 218
+  Jellies, Blackberry, 218
+  Jellies, Crab Apple, 217
+  Jellies, Fruit, To Make, 216
+  Jellies, Lemon, 217
+
+  Limes, Home-made, 214
+
+  Marmalade, 220
+  Marmalade, Orange, 219
+  Marmalade, Orange, with Honey, 219
+
+  Orange, Myrtle, Preserve, 214
+
+  Peach Compote for Dessert, 213
+  Peaches, To Preserve, 210, 211
+  Pears, To Preserve, 212
+  Pineapple Preserves, 212
+  Plum Preserves, 214
+  Preserves, To Make, 209
+  Pumpkin, Candied, 220
+
+  Syrup Orange, 221
+  Syrup, Orgeat, without Orange Flowers, 221
+
+  Watermelon Preserves, 215
+
+
+                 BRANDIED FRUITS, WINES AND CORDIALS
+
+  Apricots in Brandy, 222
+  Apricots and Peach Wine, 223
+
+  Blackberry Cordial, 225, 226
+  Blackberry Wine, 225
+
+  Champagne Punch, 227
+
+  Fruit, Mixed, Wine, 225
+
+  Orange, Sour, Wine, 224
+  Orange and Lemon Wine, 224
+
+  Peaches in Brandy, 222
+  Peaches and Apricots in Brandy, 223
+
+  Raisin Wine, with Elder Flowers, 224
+  Raspberry Cordial, 226
+
+  Temperance Beverage, 227
+  Tomato Wine, 227
+
+
+         DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
+
+  Almond Custard, 234
+  Apple Tea, or Water, 229
+  Apples, Baked, 229
+  Arrowroot Blanc-Mange, 229, 230
+  Arrowroot Gruel, 230
+
+  Barley Water, 228
+  Beef Tea, 229
+
+  Carrigeen Moss, 232
+  Chocolate Caramels, 235
+
+  Dimples, 235
+
+  Jaune Mange, 232
+  Jelly, Lemon, without Lemons, 233
+  Jelly Wine, 232
+
+  Ladies’ Fingers, German, 234
+
+  Milk Punch as a Restorative, 229
+  Milk Porridge, 230
+
+  Prunes, Stewed, 232
+
+  Rusks, for Convalescents, 235
+
+  Sangaree, Wine, 231
+  Sherbet, Orange, 233
+  Sherbet, Strawberry, 233
+  Sponge Cake Pudding, 234
+  Syllabub, 231
+  Syllabub, White Wine, 231
+
+  Tapioca Milk, 230
+  Tapioca Pudding, 231
+  Tartaric Acid Instead of Lemons, 233
+  Toast Water, 228
+
+  Water Gruel, of Corn Meal or Oat Meal, 228
+
+
+                    COFFEE, TEA, CHOCOLATE, ETC.
+
+  Chocolate, to make, 236
+  Coffee, 237
+  Coffee Cream, 237
+
+  Tea, Green and Black, 236
+
+
+                       CANDIES AND CREAM DROPS
+
+  Almonds, to Blanch, 240
+
+  Candy, Cream, 238
+  Candy, Cocoanut, 241
+  Candy, Molasses, 239
+  Candy, Pop-Corn, 238
+  Candy, Sugar, 240
+  Caramels, Boston, 243
+  Caramels, Chocolate, 242
+  Chocolate Paste for Cake, 239
+
+  Drops, Chocolate Cream, 241
+  Drops, Lemon, 240
+  Drops, Sugar, 243
+
+  Everton Toffy, 240
+
+  Kisses, Chocolate, 242
+  Kisses, Sugar, 243
+
+  Louisiana Orange-Flower Macaroons, 239
+
+  Marsh-Mallow Paste, 241
+
+  Pop-Corn Balls, 241
+
+
+                           CHEFS D’OEUVRE
+
+  Absinthe, How to Mix, 249
+  Absinthe and Anisette, 249
+  Absinthe and Sugar, 249
+
+  Biscuit Glace for Twenty, 254
+  Bouille-abaisse, 252
+  Brule, Grand, a la Boulanger, 245
+  Brule, Petit, 246
+  Browned Snipe a la Fauvet, 253
+
+  Cocktail, Champagne, 249
+  Cocktail, New Orleans style, 248
+  Cocktail, Royal (Moran’s Own), 247
+  Cocktail, Spoon, 248
+  Crayfish Bisque a la Creole, 252
+
+  Gin Fiz, No. 1, 247
+  Gin Fiz, No. 2, 247
+
+  Juleps, Mint, 249
+
+  Ponche Romaine, 247
+  Pousse Cafe, No. 1, 250
+  Pousse Cafe, No. 2, 250
+  Pousse Cafe, No. 3, 250
+  Pousse Cafe, No. 4, 250
+  Punch, Fancy, 248
+  Punch, Jamaica Rum, 247
+  Punch, Parlor (Moran’s), 247
+  Punch, Whiskey, Plain, 248
+
+  Red Snapper a la Chambord, 251
+  Rum, Hot Spiced, 250
+
+  Salade a la Russe, 253
+  Soupe a la Reine, 250
+  Squirts, 249
+  Suississe, 250
+
+  Toddy, New Orleans, 248
+  Toddy, Virginia, 248
+
+  Wines, The Service of, 244
+
+
+  HINTS ON COOKING, 255
+
+
+                       HINTS ON HOUSE CLEANING
+
+  Fading, To Prevent, 259
+  Fruit Stains, 259
+
+  Ivies for Inside Decorations, 259
+
+  Soap Boiling, etc., 257
+  Soap Hard, for Household Purposes, 258
+
+  Washing Mixture, 258
+
+
+
+
+Transcriber’s Note:
+
+Words may have multiple spelling variations or inconsistent
+hyphenation in the text. These were left unchanged. Words and
+phrases in italics are surrounded by underscores, _like this_.
+
+Printing errors, such as reversed letters, missing or excess
+spaces between words, and partially printed letters and punctuation,
+were corrected. Final stops missing at the end of sentences and
+abbreviations were added. Commas in lists were added or deleted,
+where appropriate.
+
+The following items were changed:
+
+   “17 1-2” to “17½” (Chapter on Sauces for Meats and Game)
+   “pit” to “pie” ... top of the pie ...
+   “consomé” to “consommé” ... veal consommé.
+   “salt” to “salty” ... ham is very salty,...
+   “life” to “like” ... taste like soft-shelled crabs.
+   “vingar” to “vinegar” ... spoonful of vinegar,...
+   exchanged comma and semicolon: “... pour the strawberry juice;
+     after as much has run through as will, gather up the cloth ...”
+   “Bungundy” to “Burgundy”, pg 244 & 245.
+   “seltzwater” to “seltzerwater” ... wineglassfuls of seltzerwater,...
+   “asparaagus” to “asparagus” ... with a little asparagus ...
+   “Jamacia” to “Jamaica” ... Punch, Jamaica Rum, 247
+
+
+
+*** END OF THE PROJECT GUTENBERG EBOOK 75027 ***
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- </head>

-<body>

-<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 75027 ***</div>

-<p>Contents</p>

-<p class="unindent">

-<a href="#INTRODUCTION">INTRODUCTION</a><br>

-<a href="#SOUP">SOUP</a><br>

-<a href="#FISH">FISH</a><br>

-<a href="#COLD_MEATS_AND_HOW_TO_SERVE">COLD MEATS AND HOW TO SERVE THEM</a><br>

-<a href="#SAUCES_FOR_MEATS_AND_GAME">SAUCES FOR MEATS AND GAME</a><br>

-<a href="#ENTREES">ENTREES</a><br>

-<a href="#MUTTON_BEEF_AND_HAMS">MUTTON, BEEF AND HAMS</a><br>

-<a href="#FOWLS_AND_GAME">FOWLS AND GAME</a><br>

-<a href="#VEGETABLES">VEGETABLES</a><br>

-<a href="#EGGS_OMELETS_ETC">EGGS, OMELETS, ETC.</a><br>

-<a href="#SALADS_AND_RELISHES">SALADS AND RELISHES</a><br>

-<a href="#PICKLES">PICKLES</a><br>

-<a href="#BREAD_AND_YEAST">BREAD AND YEAST</a><br>

-<a href="#RUSKS_DOUGHNUTS_AND_WAFFLES">RUSKS, DOUGHNUTS AND WAFFLES</a><br>

-<a href="#CAKE_AND_CONFECTIONS">CAKE AND CONFECTIONS</a><br>

-<a href="#DESSERTS">DESSERTS</a><br>

-<a href="#PUDDINGS_PIES_AND_MINCEMEAT">PUDDINGS, PIES AND MINCEMEAT</a><br>

-<a href="#PRESERVES_SYRUPS_AND_FRUIT">PRESERVES, SYRUPS AND FRUIT JELLIES</a><br>

-<a href="#BRANDIED_FRUITS_WINES_AND">BRANDIED FRUITS, WINES AND CORDIALS</a><br>

-<a href="#DELICATE_PREPARATIONS_FOR_THE">DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT</a><br>

-<a href="#COFFEE_TEA_CHOCOLATE_ETC">COFFEE, TEA, CHOCOLATE, ETC.</a><br>

-<a href="#CANDIES_AND_CREAM_DROPS">CANDIES AND CREAM DROPS</a><br>

-<a href="#CHEFS_DOEUVRE">CHEFS D’OEUVRE</a><br>

-<a href="#HINTS_ON_COOKING">HINTS ON COOKING</a><br>

-<a href="#HINTS_ON_HOUSECLEANING">HINTS ON HOUSECLEANING</a><br>

-<a href="#INDEX">INDEX</a><br>

-<a href="#Transcribers_Note">Transcriber’s Note:</a><br>

-</p>

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h1><i>LA CUISINE CREOLE</i></h1>

-

-<p class="center larger"><i>A COLLECTION OF<br>

-CULINARY RECIPES</i></p>

-

-<p class="center tall"><i>From Leading Chefs and Noted Creole Housewives,<br>

-Who Have Made New Orleans<br>

-Famous for Its Cuisine</i></p>

-

-<div class="figcenter10">

- <p class="p4"></p>

- <img src="images/double_box.jpg"

- alt="double box logo">

-<p class="p4"></p>

-</div><!--end figcenter-->

-

-<hr class="short">

-<p class="center"><i>SECOND EDITION</i></p>

-<hr class="short">

-

-<p class="p4 center tall">NEW ORLEANS:<br>

-

-<span class="large">F. F. HANSELL &amp; <abbr title="Brother, Limited">BRO., Ltd.</abbr></span>

-</p>

-</div><!--end chapter-->

-<hr class="chap x-ebookmaker-drop">

-

-

-<div class="chapter">

-<hr class="medium">

-<p class="center">

-COPYRIGHT<br>

-1885</p>

-<hr class="medium">

-

-<div class="blockright">

-<p class="p4 center xxs sansserif">HAMMOND PRESS<br>

-W. B. CONKEY COMPANY<br>

-CHICAGO</p>

-</div><!--end blockright-->

-</div><!--end chapter-->

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="INTRODUCTION"><i>INTRODUCTION</i></h2>

-</div>

-

-

-<p>“La Cuisine Creole” (Creole cookery) partakes of

-the nature of its birthplace—New Orleans—which is

-cosmopolitan in its nature, blending the characteristics

-of the American, French, Spanish, Italian, West Indian

-and Mexican. In this compilation will be found many

-original recipes and other valuable ones heretofore unpublished,

-notably those of Gombo file, Bouille-abaisse,

-Courtbouillon, Jambolaya, Salade a la Russe, Bisque of

-Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot,

-together with many confections and delicacies for the

-sick, including a number of mixed drinks. Much domestic

-contentment depends upon the successful preparation

-of the meal; and as food rendered indigestible

-through ignorance in cooking often creates discord and

-unhappiness, it behooves the young housekeeper to

-learn the art of cooking.</p>

-

-<p>It is the author’s endeavor to present to her a number

-of recipes all thoroughly tested by experience, and embracing

-the entire field of the “Cuisine,” set forth in

-such clear, concise terms, as to be readily understood

-and easily made practicable, thereby unveiling the

-mysteries which surround her, upon the <i lang="fr">entree</i> into the

-kitchen. Economy and simplicity govern “La Cuisine

-Creole”; and its many savory dishes are rendered palatable

-more as the result of care in their preparation than

-any great skill or expensive outlay in the selection of

-materials. The Creole housewife often makes delicious

-<i lang="fr">morceaux</i> from the things usually thrown away by the

-extravagant servant. She is proud of her art, and deservedly

-receives the compliments of her friends. This

-volume will be found quite different from the average

-cook-book in its treatment of recipes, and is the only

-one in print containing dishes peculiar to “la Cuisine

-Creole.”</p>

-

-<hr class="chap x-ebookmaker-drop">

-

-

-<div class="chapter">

-<span class="pagenum" id="Page_1">[Pg 1]</span>

-<p class="h1head"><i>LA CUISINE CREOLE</i></p>

-</div>

-

-<hr class="medium">

-

-<h2 class="nobreak" id="SOUP">SOUP</h2>

-

-

-<p>Soup being the first course served at all ordinary dinners,

-we make it the basis for preliminary remarks.

-Nothing more palatable than good, well-made soup, and

-nothing less appetising than poor soup. Now to attain

-perfection in any line, care and attention are requisite,

-careful study a necessity, and application the moving

-force. Hence, cooking in all its branches should be

-studied as a science, and not be looked upon as a haphazard

-mode of getting through life. Cooking is in a

-great measure a chemical process, and the ingredients

-of certain dishes should be as carefully weighed and

-tested as though emanating from the laboratory. Few

-female cooks think of this, but men with their superior

-instinctive reasoning power are more governed by law

-and abide more closely to rule; therefore, are better

-cooks, and command higher prices for services.</p>

-

-<p>Now, with regard to soup making, the first care is to

-have the fire brisk, the vessel in which it is cooked

-thoroughly cleaned and free from odor. To insure this,

-keep one vessel sacred to soup as nearly as possible; and

-after serving wash the pot with potash water, or take a

-piece of washing soda the size of a nutmeg, dissolve in

-<span class="pagenum" id="Page_2">[Pg 2]</span>

-hot water and then cleanse the vessel. A good workman

-is known by his tools, so also a good cook will look well

-to the utensils before commencing operations. Good

-results follow carefulness.</p>

-

-<p><em>Soup must have time</em> to cook, and should always boil

-gently, that the meat may become tender, and give out

-its juices. Allow a quart of water and a teaspoonful of

-salt for each pound of meat. Soup meat must always be

-put down in cold water. Skim well before it comes to

-the boiling point, and again skim off superfluous fat before

-putting in the vegetables. The vegetables most

-used in soups are carrots, leeks, parsley, turnip, celery,

-tomatoes, okras, cabbage, cauliflower, peas and potatoes.</p>

-

-<p>One large leek, two carrots, one bunch of parsley, two

-turnips and a potato, will be enough for one pot of soup.

-One head of celery, two leeks, two turnips, and five or

-six small potatoes will be enough another time. Six

-tomatoes skinned, the juice strained from the seeds,

-a leek, a bunch of parsley, and six potatoes will

-answer for another style; a carrot, some cabbage, tomatoes,

-and potatoes will do another time. Okra alone is

-vegetable enough for a gombo, unless onion is liked with

-it. Green peas, lettuce, and new potatoes are enough

-for spring lamb soup. Vermicelli and macaroni are for

-chicken, lamb or veal soup, with the addition of onion

-if liked.</p>

-

-<p>It is well to prepare the vegetables when the meat is

-put over the fire to boil; allow a quart of water to a

-pound of meat. Trim and scrape carrots, then cut or

-grate them. Wash parsley and cut it small. Pare turnips

-and cut them in slices a quarter of an inch thick.

-Cut leeks in thick slices. Cut celery in half lengths; the

-delicate green leaves give a fine flavor to the soup.</p>

-

-<p><span class="pagenum" id="Page_3">[Pg 3]</span>

-Pour boiling water on tomatoes, which will cause the

-skins to peel off easily; when cool, squeeze out the

-seeds, and reserve the juice for use in soup.</p>

-

-<p>Shave cabbage in thin slices. Slice okra for gombo or

-okra soup. Pare the potatoes, shell the peas, and cut

-off green corn from the cob, for all these add fine flavor

-to soup.</p>

-

-<p>To color soup brown, use browned flour or a little

-burnt sugar. Spinach leaves give a fine green color.

-Pound the leaves, tie them in a cloth, and squeeze out

-all the juice which add to the soup five minutes before

-serving. This is also used to give color to mock-turtle

-soup.</p>

-

-<p>You may color soup red by putting in the strained

-juice of tomatoes, or the whole tomato, if it is run

-through a sieve; grated carrot gives a fine amber color;

-okra gives a pale green.</p>

-

-<p>For white soups, which are made of veal, lamb, and

-chicken, white vegetables are best, such as rice, pearl

-barley, vermicelli, and macaroni; the thickening should

-then be made of unbrowned flour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STOCK FOR SOUP</span></p>

-

-<p>Stock in its composition is not confined to any set

-rules for any particular proportions. All cook books

-give particular as well as general directions for

-its manufacture; but all cooks know that the most

-economical plan is to have a general stock-pot, where,

-or into which, you can throw any pieces of beef or any

-piece of meat from which gravy can be extracted—bones,

-skin, brisket or tops of ribs, ox-cheek, ham, trimmings

-<span class="pagenum" id="Page_4">[Pg 4]</span>

-of turkey and other fowls, pieces of mutton, bacon,

-veal, game, etc., etc. In fact, anything that will

-become a jelly will assist in making stock. To this

-medley of ingredients add pepper, salt, spices, herbs,

-carrots cut small, onions, and curry, if wished, etc.,

-and stew all to a rich consistency over a slow fire, and

-then remove to cool. When cool, or rather cold, every

-particle of fat must be removed and stock poured clear

-of all sediment; it is now ready for use. When very rich

-soup is desired, the jelly from a cow-heel, or lump of

-butter rolled in flour, must be added to the stock.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO CLARIFY STOCKS OR SOUPS</span></p>

-

-<p>The whites of two eggs to about four quarts of stock

-or soup; two pints and a half of cold water.</p>

-

-<p>Whisk the whites of two fresh eggs with half a pint of

-water for ten minutes; then pour in very gently the four

-quarts of boiling stock or soup, stirring it all the time.

-Place the stewpan over the fire, and skim the mixture

-till clear before allowing it to boil. When on the point

-of boiling, stir rapidly; then place it a little back from

-the fire, and let it settle till the whites of the eggs become

-separated. Strain it through a fine cloth placed

-over a sieve, and it will be clear and good.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STOCK FOR GRAVIES</span></p>

-

-<p>Cut the meat from a knuckle of veal, and put it, with

-a pound of lean beef, into two quarts of water; add one

-table-spoonful of salt and a teaspoonful of pepper;

-cover it close, and let it stew until the meat is very tender;

-then strain it and keep it for rich soups or gravies,

-<span class="pagenum" id="Page_5">[Pg 5]</span>

-as thinning them with water spoils them. Always keep

-a pot or stewpan in which to throw all nice pieces of

-meat left from dinner, also any steak, bones, chicken

-wings, etc., etc. This makes a reserve of stock with

-very little fresh meat. It is useful and economical, and,

-being without vegetables, never sours. In making oyster

-soup use a pint or so of this stock to the usual quart

-of oysters and a pint of milk.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN BEEF SOUP</span></p>

-

-<p>Five pounds of the leg or shin of beef; one gallon of

-water; a teaspoonful of salt; two heads of celery; five

-carrots; three onions; four turnips; two tomatoes, and

-a bunch of sweet herbs. Boil four hours and a half.</p>

-

-<p>Cut the meat in two or three pieces, and put them

-into a pot with a gallon of cold water, which gradually

-soaks out the juices of the meat before coming to the

-boil. Salt well, then skim as the soup heats. Boil

-slowly with a regular heat for about four hours; then

-add two heads of celery, five carrots cut small, two tomatoes,

-three onions sliced and fried, and the sweet

-herbs tied up in muslin. The turnips should be added

-half an hour before serving. If any portion of the meat

-is required for the table, take it from the soup about

-two hours before dinner. Let the remainder be left in

-the soup, which must be strained through a hair sieve

-before it is served.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUP ET BOUILLI</span></p>

-

-<p>Six or eight pounds of a brisket of beef; three carrots;

-four turnips; two onions; six cloves; two heads

-of celery; one clove of garlic; a bunch of sweet herbs; a

-<span class="pagenum" id="Page_6">[Pg 6]</span>

-little salt; a piece of butter; a little flour; one French

-roll; a tablespoonful of French mustard.</p>

-

-<p>Put the beef into a pot and cover it with water, and

-when it boils take off the scum as it rises; then draw it

-to the side of the fire to stew slowly for five or six

-hours, with the carrots, turnips, celery, garlic, bunch of

-sweet herbs, and the onions stuck with cloves. When

-done lay the bouilli on a hot dish, and strew over it

-some carrots, turnips and the stalks of celery, previously

-boiled and cut into shapes. Add to it a sauce made

-of a little of the soup, thickened with flour fried in butter,

-and seasoned with pepper and salt. Strain the

-soup over a French roll placed at the bottom of the

-tureen and serve. The bouilli may have a spoonful of

-French mustard added to the soup sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BROTH IN HASTE</span></p>

-

-<p>Cut some rare roast meat or broiled steak very fine.

-To a teacupful of the cut meat put a pint and a half

-of boiling water; cover it, and set it on the fire for ten

-minutes; season to taste. Roll a cracker fine, and put

-in with the meat. This broth is both excellent and

-convenient for invalids or children.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN CHICKEN-BROTH FOR AN INVALID</span></p>

-

-<p>Cut a young fowl into four parts, wash well in cold

-water, put the pieces in a stewpan with one quart of

-cold water and a little salt; let it boil gently, skim it

-well; add the white heart of a head of lettuce and a

-handful of chervil. Boil the broth for an hour, then

-strain it into a bowl. Two tablespoonfuls of pearl barley

-added to the broth when first put on makes it quite

-nourishing for an invalid.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_7">[Pg 7]</span>

-<span class="allsmcap">CRAYFISH-BROTH FOR PURIFYING THE BLOOD</span></p>

-

-<p>Take two pounds of the lean part of very white veal,

-chop it very fine; add to it three dozen crayfish and a

-handful of green chervil; pound them together to

-thoroughly bruise the crayfish; then put the whole into

-a stewpan, and pour upon it three pints of cold spring

-water; add a little salt, and place the stewpan on the

-stove to boil. After half an hour, set it back on the

-stove, and let it simmer very gently for an hour, then

-strain. It should be taken fasting to insure its best

-effect.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUPE MAIGRE, WITHOUT MEAT, FOR LENT</span></p>

-

-<p>Melt half a pound of butter in a stewpan, put in six

-onions sliced; add two heads of celery cut small, one-half

-a head of white cabbage, and a bunch of chopped

-parsley; let them boil twenty minutes, then stir in three

-rolled crackers; pour in two quarts of boiling milk, or

-milk and water; let this boil up gently for half an hour,

-and just before serving stir in two well-beaten eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN SOUP. YELLOW AND VERY RICH</span></p>

-

-<p>Take two pounds of veal, half as much beef or lamb,

-and one small chicken cut up; boil them in three quarts

-of water, skim off all the scum as it rises; slice a leek or

-two onions, grate a large carrot or two small ones; put

-all these to the soup; add two tablespoonfuls of salt

-and one of pepper. Let it boil gently for two hours,

-then add a spoonful of butter worked in flour; cover

-this for fifteen minutes, and serve in a tureen. Take the

-chicken into a deep dish, put over it butter, pepper, and

-sprigs of parsley; or you may chop the chicken up,

-<span class="pagenum" id="Page_8">[Pg 8]</span>

-season with pepper, salt, butter, and an egg; form into

-balls, roll them in flour, and drop them in a few minutes

-before serving.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL GRAVY SOUP</span></p>

-

-<p>Throw into a stewpan one pound veal cutlet, three

-slices of ham, two tablespoonfuls of lard, and let them

-fry gently; then, before browning, add three sliced

-onions, two carrots, two parsnips, a head of celery, and

-a few cloves. Let them cook slowly till lightly browned,

-then add a pint and a half of boiling broth or water; let

-this cook for an hour, and then put in a cup of mushrooms;

-skim and strain for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL</span></p>

-

-<p>Wash half a pound of Scotch barley in cold water;

-put it in a pot with four or five pounds of shin beef

-sawed into small pieces, cover it with cold water and

-set it on the fire. When it boils skim it well, and then

-add three onions. Set it near the fire to simmer gently

-for two hours. If much fat rises skim again; then add

-two heads of celery and a couple of turnips cut into thin

-pieces. Season with salt, and let it boil for an hour and

-a half. Take out the meat on a platter and cover to

-keep warm; then pour the soup in a tureen and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CONSOMME OF BEEF AND FOWL</span></p>

-

-<p>Take two pounds of lean beef and a fowl half roasted

-and cut in pieces, put into a saucepan, which must be

-filled with stock or plain broth; skim it well, salt it to

-taste, and add two carrots, two onions, a head of celery

-or a pinch of celery seed, also a little thyme, a whole

-<span class="pagenum" id="Page_9">[Pg 9]</span>

-pepper, mace, and a bay leaf. Let it simmer gently for

-three or four hours, then strain through a coarse cloth;

-free it entirely from fat, and clarify it with the white of

-an egg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHITE CONSOMME OF FOWL</span></p>

-

-<p>Take one or two fowls, old or young. Let them lie

-half an hour in cold water to cleanse from the blood,

-then drain and put them in a pot; fill it with water, let

-it boil, then skim it. Add one large carrot, or two small

-ones, two turnips, one onion, one head of celery, two

-cloves, a piece of mace, a little salt. Let it boil gently

-for two hours if the chickens are young; if old, three

-hours. When they are tender, skim off the fat, and pass

-the consomme through a sieve. This consomme may

-be considered a basis for all white soups, as well as

-white sauces, and should be used instead of water for

-filling them up.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN VERMICELLI SOUP, NO. 1</span></p>

-

-<p>Put a soup-bone, weighing from two to three pounds,

-or a brisket of beef, into four quarts of water; add two

-onions, two carrots, and two turnips; salt to taste, and

-place over the fire to boil for three hours; then remove

-and strain; put back on the stove, and add a quarter of

-a pound of vermicelli, and let it boil till tender; serve

-with tomatoes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VERMICELLI SOUP, NO. 2</span></p>

-

-<p>Cut about four pounds of knuckle of veal, one pound

-and a half of the scrag of mutton, and a few slices of

-ham into small pieces; put them into a saucepan with

-one onion stuck with cloves, and four ounces of butter;

-<span class="pagenum" id="Page_10">[Pg 10]</span>

-then add the carrots, mace, bunch of sweet herbs, one

-anchovy, and the celery. Mix all together, cover it close,

-and set it over the fire till all the gravy has been extracted

-from the meat; pour the liquor into a bowl, let

-the meat brown in the pan, and add to it four quarts

-of water; boil it slowly till it is reduced to three pints,

-strain it, and stir in the gravy drawn from the meat.

-Set it over the fire, add the vermicelli, one head of celery

-cut fine, a little cayenne, and salt; boil it up for ten

-minutes. Lay a French roll in the tureen, pour the soup

-over it, and strew some vermicelli on the top.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED SOUP</span></p>

-

-<p>Cut the beef or mutton and the vegetables in pieces,

-season them with salt and pepper, and put them into a

-jar with a pint of peas and the Patna rice. Pour in

-four quarts of water, cover the jar very closely, and

-set it in the oven to bake. When done, strain it through

-a sieve, and serve it very hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VERMICELLI OR MACARONI SOUP</span></p>

-

-<p>Swell a quarter of a pound of vermicelli or macaroni

-(whichever is preferred) in a quart of warm water for

-one hour; then add it to some good stock or plain veal,

-chicken or beef soup; add a spoonful of butter and half

-a pint of stewed tomatoes just before the soup is

-served. This is a very fine soup, and is especially nourishing

-for delicate stomachs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN PEA SOUP, WITHOUT MEAT, FOR LENT</span></p>

-

-<p>Put two pints of green peas in two quarts of water,

-boil until the peas are very soft; then add three or four

-<span class="pagenum" id="Page_11">[Pg 11]</span>

-onions, two heads of celery, a carrot, and a turnip, all

-cut small; season with salt to taste, add a little butter,

-and boil for two hours. If it becomes too thick, add one

-pint of boiling water. The peas may be boiled the day

-before, and kept over for convenience, if desired. This

-recipe is intended for green peas but it may be made

-with dried peas also, and the longer they boil, the better

-the soup will be. Do not add the vegetables until

-the day it is wanted.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO SOUP WITH VEGETABLES. VERY FINE</span></p>

-

-<p>Cut small, three carrots, three heads of celery, four

-onions and two turnips; put them into a saucepan with

-a tablespoonful of butter, a slice of ham and a half cup

-of water; let them simmer gently for an hour; then if a

-very rich soup is desired add to the vegetables two or

-three quarts of good soup stock, made by boiling a beef

-bone in three quarts of water until the meat is tender.

-Let all boil together for half an hour, and then add

-ten or twelve ripe tomatoes and a half-dozen whole peppers.

-It should cook for another hour or so. It must

-then be strained through a sieve or coarse cloth. Serve

-with toasted or fried bread cut in bits in the tureen.

-This is an elegant family soup, particularly nice in summer

-when the vegetables are fresh.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP WHITE SOUP</span></p>

-

-<p>Chop up any remains you may have of cold veal,

-chicken, game or rabbit roasted dry. Grate them, beat

-them in a mortar, and rub them through a sieve. Then

-add to the panada a quart of stock, put it into a saucepan

-and cook. Pay great attention to skimming as it

-boils.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_12">[Pg 12]</span>

-<span class="allsmcap">QUEEN VICTORIA’S FAVORITE GREEN PEA SOUP</span></p>

-

-<p>Take two quarts of green peas, a double-handful of

-parsley, four stalks of green mint, and a good handful

-of green onions. Have ready two quarts of veal or beef

-stock, place it on the fire, throw in the above peas, mint

-and onions. Let them all boil; when they are thoroughly

-done take them out, drain them and pound them

-well together. Put them in the stewpan again with the

-liquor; warm it and run it through a sieve. Add at the

-last moment a half pound of butter and a spoonful of

-sugar. Serve with fried bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG

-DUMPLINGS</span></p>

-

-<p>Take a quart of shelled English peas for a large

-family, but if for a small family a pint will do. Put on

-the fire a veal bone or half a chicken; if a pint only of

-peas is used add any broiled steak, bones, nice scraps,

-or a small beef marrow bone; set it on the fire with a

-gallon of water and let it boil two hours. Then tie up

-in a muslin bag, one coffeecupful of the green peas; let

-the others stand in a cool place until wanted. Put this

-bag of peas into the pot with the beef and chicken stock,

-and let them boil until the peas are perfectly done. Skim

-out the peas, meat and bones, and add the rest of the

-peas, and let them boil gently. While these are cooking

-pour the peas in the bag into a pan and mash them

-smoothly; then add to them a batter made with two

-eggs, a spoonful of milk and flour. Add to the boiling

-peas a spoonful of butter and a little eschalot, if the

-flavor of onion is liked; then drop the batter in gently,

-a little at a time, in small round dumplings, and when

-<span class="pagenum" id="Page_13">[Pg 13]</span>

-they boil up your soup is ready to serve. This is an

-excellent spring soup, and is improved by adding lettuce

-heads, but they must be taken out before the dumplings

-are put in, as they give a dark color if left in too

-long.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CLEAR PEA SOUP</span></p>

-

-<p>Take two quarts of good beef or veal soup stock—which

-is better for being boiled the day before; into this

-put a quart of young green peas, heads of lettuce, and

-a sprig of mint; add salt and pepper to taste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DRIED SPLIT-PEA SOUP</span></p>

-

-<p>Take a good beef marrow-bone of one or two pounds

-weight, or the remains of roast beef-bones and gravy;

-add a slice of ham. Put these in a pot with a gallon of

-cold water; throw in the pot two cups of split peas or

-small white beans, two carrots, two turnips, two large

-onions or three small ones, a stalk of celery cut in

-pieces, a bunch of thyme, and a teaspoonful of mixed

-black and red pepper. When the vegetables are quite

-soft, which will be in about two hours, take the soup

-from the fire, strain it through a sieve or coarse cloth;

-add salt, and put on the fire again and boil for a few

-moments; then pour it over toasted bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN CORN SOUP. VERY DELICATE</span></p>

-

-<p>Cut corn from the cob until you have at least a pint;

-cover it with a quart of sweet milk. Let it boil half an

-hour, add a teaspoonful of salt, skim it carefully, then

-throw into it a piece of butter the size of a hen’s-egg

-and pepper to suit your taste. Serve with rolls or

-toasted bread.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_14">[Pg 14]</span>

-<span class="allsmcap">OYSTER SOUP. DELICATE</span></p>

-

-<p>Take the oysters from their liquor. To every quart

-of the liquor add a pint of water or milk (milk is preferable);

-season with salt, pepper, butter, and toasted

-bread-crumbs that have been toasted and pounded.

-When this has boiled, put in a quart of oysters to two

-quarts of liquor. Let all boil a few minutes, and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER OYSTER SOUP. VERY STRENGTHENING</span></p>

-

-<p>Take a knuckle of veal or a piece of lamb; allow a

-quart of water and a teaspoonful of salt to each pound;

-set it over the fire, let it come to a boil, skim it well and

-then set it back on the stove. Let it simmer for two

-hours. This will form a fine, strong, nourishing stock

-for the soup. Take out the meat, and skim the stock

-clear; put in half a pound of rolled crackers and a quart

-of nice oysters. Let it boil up, and finish by putting in

-a large tablespoonful of butter, and pepper and salt to

-taste. Macaroni or vermicelli can be substituted for

-the crackers, if preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TURTLE SOUP FOR A LARGE COMPANY, NO. 1</span></p>

-

-<p>Cut the head off the turtle the day before you dress

-it, and drain the blood thoroughly from the body. Then

-cut it up in the following manner: Divide the back,

-belly, head and fins from the intestines and lean parts.

-Be careful not to cut the gall bag. Scald in boiling

-water to remove the skin and shell. Cut up in neat

-pieces and throw into cold water. Boil the back and

-belly in a little water long enough to extract the bones

-easily. If for a large company a leg of veal will also be

-required, and a slice of ham, which must be stewed with

-<span class="pagenum" id="Page_15">[Pg 15]</span>

-the lean parts till well browned; then add boiling water,

-and the liquor and bones of the boiled turtle. Season

-with sliced lemon, whole pepper, a bunch of parsley,

-two leeks sliced, and salt to taste. Let this all boil

-slowly for four hours then strain. Add the pieces of

-back, belly, head and fins (take the bones from the fins),

-pour in half a pint of Madeira wine and a quarter of a

-pound of good sweet butter, with a tablespoonful of

-flour worked in it; also, a lemon sliced thin. Let it boil

-gently for two hours, then serve.</p>

-

-<p>In cutting up the turtle great care should be taken

-of the fat, which should be separated, cut up neatly,

-and stewed till tender in a little of the liquor, and put

-into the tureen when ready to serve. Garnish with the

-eggs, if any; if not, use hard-boiled eggs of fowls.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TURTLE SOUP NO. 2</span></p>

-

-<p>Put on, at an early hour in the morning, eight pounds

-of beef or veal, one pound of ham or bacon, eight onions,

-with pepper, salt, and sweet herbs to taste. Make

-a rich soup of this, and add to it the liquor of a boiled

-turtle; season very high with wine, spice, cayenne, and

-catsup. Put in the flesh of the turtle, prepared as in

-recipe No. 1—do not use the eyes or tongue. Let this boil

-up till tender, and serve with force-meat balls in tureen.

-Curry powder will give a higher flavor to soups than

-spice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN MOCK-TURTLE SOUP</span></p>

-

-<p>Boil a calf’s-head until very tender; take out the

-head, strain the liquor, and skim off the fat when cold,

-<span class="pagenum" id="Page_16">[Pg 16]</span>

-and keep till following day. Cut up the meat of the

-head and brain, and add to the liquor; place over the

-fire, after seasoning to taste with pepper, salt, mace,

-cloves, sweet herbs, and onions. Let it stew an hour,

-then add a tumbler of white wine, and it is ready for the

-force-meat balls. For the balls, chop a pound of lean

-veal with half a pound of salt pork; add the brains of

-the calf’s-head, seasoned with pepper, salt, mace,

-cloves, sweet herbs, or curry powder. Make into balls

-the size of the yolk of an egg; boil part in the soup, fry

-the rest for a separate dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOCK-TURTLE SOUP NO. 2</span></p>

-

-<p>Put into a pot a knuckle of veal, two calf’s feet, two

-onions, a few cloves, pepper, allspice, mace and sweet

-herbs; cover them with water; tie a thick paper over

-the pot, or cover it close. Let it stew four hours. Remove

-from the fire and let it cool. When cold take off

-the fat very nicely, cut the meat and feet into bits an

-inch square, remove the bones and coarse parts; then

-place over the fire again to warm. Add a large spoonful

-of walnut catsup, one of mushroom catsup, a little

-mushroom powder, or a few mushrooms, and the jelly

-of the meat. When hot, serve with hard eggs, forcemeat

-balls, and the juice of one lemon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOCK-TURTLE SOUP. EXCELLENT, NO. 3</span></p>

-

-<p>Clean a calf’s <em>head</em> nicely, split it and take out the

-brains; put the head into considerably more water than

-will cover it. Let it boil gently, and skim it carefully;

-when very tender take it out and cut in small pieces.

-Put into the boiling soup three pounds of beef and a

-knuckle of veal with all the bones broken fine. Add to

-<span class="pagenum" id="Page_17">[Pg 17]</span>

-this four or five onions, a carrot and turnip sliced, and

-a bunch of sweet herbs. Let it boil gently for three

-hours. Parboil the tongue and brains of the calf’s head,

-and add them when the soup is nearly done. Let it

-cool and take off the fat.</p>

-

-<p><em>To finish it for the table</em>, melt a quarter of a pound

-of nice fresh butter, add a handful of flour and stir over

-the fire till the butter and flour are brown; add to this

-a little of the soup, a few sprigs of parsley and sweet

-basil; boil it for fifteen minutes and add it to the soup,

-together with two tablespoonfuls of catsup, the juice of

-a lemon, and salt to taste. It is usual to add a pint of

-sherry. When dished in the tureen, put in two dozen

-egg balls.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGG BALLS FOR MOCK-TURTLE SOUP</span></p>

-

-<p>Make a paste of the yolks of four hard-boiled eggs

-and the white of two raw ones; season with salt and

-cayenne pepper. Take bits of the paste the size of small

-marbles, run them in flour and roll into balls; fry carefully

-in butter and drop into the soup.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OX-TAIL SOUP</span></p>

-

-<p>Cut each joint of two ox-tails with a meat-saw, steep

-them in water for two hours; then place them in a stew-pan

-with three carrots, three turnips, three onions, two

-heads of celery, four cloves, and a blade of mace.</p>

-

-<p>Fill up the stew-pan from the boiling stock-pot; boil

-this over a slow fire until done and the joints quite tender.

-Take them out, cool them, and clarify the broth.

-Strain this into a soup-pot, put with it the pieces of

-ox-tail, some olive shaped pieces of carrot and turnip

-<span class="pagenum" id="Page_18">[Pg 18]</span>

-which have been boiled in a little of the broth; add to

-this when it has boiled half an hour a small lump of

-sugar and a little red pepper. This soup is excellent,

-and may be served with any kind of vegetables strained

-in it, such as puree of peas, carrots, turnips, or celery.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RABBIT SOUP</span></p>

-

-<p>Cut one or two rabbits into joints; lay them for an

-hour in cold water; dry and fry them in butter until

-they are half done; place the meat in a saucepan with

-four or five onions and a head of celery cut small; add

-to these three parts of cold water and a cup of peas,

-either green or dry; season with pepper and salt, then

-strain and serve it. Some like it unstrained.</p>

-

-

-<p class="p2 center"><span class="allsmcap">REMARKS ON GOMBO OF OKRA OR FILEE</span></p>

-

-<p>This is a most excellent form of soup, and is an economical

-way of using up the remains of any cold roasted

-chicken, turkey, game, or other meats. Cut up and

-season the chicken, meat, or other material to make

-the soup; fry to a light brown in a pot, and add boiling

-water in proportion to your meat. Two pounds of meat

-or chicken (bones and all), with a half pound of ham,

-or less of breakfast-bacon, will flavor a gallon of soup,

-which, when boiled down, will make gombo

-for six people. When the boiling water is added to the meat, let it

-simmer for at least two hours. Take the large bones

-from the pot, and add okra or a preparation of dried

-and pounded sassafras leaves, called filee. This makes

-the difference in gombo. For gombo for six people use

-one quart of sliced okra; if filee be used, put in a coffeecupful.

-Either gives the smoothness so desirable in

-<span class="pagenum" id="Page_19">[Pg 19]</span>

-this soup. Oysters, crabs, and shrimp may be added

-when in season, as all improve the gombo. Never strain

-gombo. Add green corn, tomatoes, etc., etc., if desired.

-Serve gombo with plain-boiled rice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GOMBO WITH CRABS, OR SHRIMP</span></p>

-

-<p>To a pound of beef add half a pound knuckle of ham;

-chop up both in inch pieces and fry them brown in two

-tablespoonfuls of boiling lard; add to them four large

-crabs cut up, or a pound of peeled shrimps, or both if

-desired; cut into this four dozen small okra pods, one

-large onion, a little red pepper, and salt to taste. Let all

-simmer on a slow fire for about twenty minutes; then

-fill up with warm water, enough to cover the contents

-two inches deep. Let this boil for two hours. If it becomes

-too thick, add as much water as required. If preferred

-a chicken can be used instead of the beef.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SIMPLE OKRA GOMBO</span></p>

-

-<p>Chop a pound of beef and half a pound of veal brisket

-into squares an inch thick; slice three dozen okra pods,

-one onion, a pod of red pepper, and fry all together.

-When brown pour in half a gallon of water; add more as

-it boils away. Serve with rice as usual.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OYSTER GOMBO WITH FILEE, NO. 1</span></p>

-

-<p>Take a grown chicken, fifty oysters, and a half-pound

-of ham to flavor the gombo. Cut up two onions fine, fry

-them in lard and thicken the gravy with flour; a teaspoonful

-will be enough. Cut up the chicken and ham,

-and put them to fry with the onions. Let all cook gently

-till brown, then put in a pint of boiling water and

-<span class="pagenum" id="Page_20">[Pg 20]</span>

-boil the chicken until it is almost in pieces. Half-an-hour

-before dinner pour in the oysters and their liquor.

-When ready for the table take a large spoonful of fresh

-powdered sassafras leaves or filee, wet it with a little of

-the soup, and stir it into the soup. If not thick or ropy

-enough, stir in another spoonful. Do not let the soup

-boil after the filee is put in, but remove it from the fire,

-or serve it immediately.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GOMBO FILEE WITH OYSTERS, NO. 2</span></p>

-

-<p>Fry a tablespoonful of flour in a tablespoonful of

-lard. Let it brown slowly so as not to scorch. Boil the

-liquor of two quarts of oysters, and when it is boiling

-throw in a cupful of cut leeks or onions, a large slice of

-ham, some parsley, and stir in the browned flour. Let

-this cook fifteen minutes; then pour in two quarts of

-oysters. Let them boil a few minutes, season with salt

-and pepper; take out the parsley and sift in half a cup

-of dried and pounded fresh filee; if not fresh more will

-be required.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN GOMBO WITH OYSTERS</span></p>

-

-<p>Take a young chicken, or the half of a grown one;

-cut it up, roll it in salt, pepper and flour, and fry it a

-nice brown, using lard or drippings, as if for fricassee.

-Cut up a quart of fresh green okras, and take out the

-chicken and fry the okra in the same lard. When well

-browned return the chicken to the pot and boil. Add

-to it a large slice of ham; a quarter of a pound will be

-about right for this gombo. Pour onto the chicken,

-ham and okra, half a gallon of boiling water, and let it

-boil down to three pints. Ten minutes before serving

-<span class="pagenum" id="Page_21">[Pg 21]</span>

-pour into the boiling soup two dozen fine oysters with

-half a pint of their liquor. Let it come to a good boil,

-and serve it with well-boiled rice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MAIGRE OYSTER GOMBO</span></p>

-

-<p>Take 100 oysters with their juice, and one large

-onion; slice the onion into hot lard and fry it brown,

-adding when brown a tablespoonful of flour and red

-pepper. When thick enough pour in the oysters. Boil

-together twenty minutes. Stir in a large spoonful of

-butter and one or two tablespoonfuls of filee, then

-take the soup from the fire and serve with rice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MAIGRE SHRIMP GOMBO FOR LENT</span></p>

-

-<p>Boil a pint of shrimps in a quart of water; give them

-only one boil up; then set them to drain and cool, reserving

-the water they were boiled in. Chop up three

-dozen okra pods, two onions, a pod of pepper, and a little

-parsley, and fry them brown in a little lard or butter;

-add to the okra the shrimps and the strained water

-in which they were boiled. Let all boil for an hour, and

-season with salt and pepper to taste. When shrimp

-and crabs can not be procured, half a pound of dry codfish,

-soaked an hour or two, and chopped fine, will do

-very well. All gombo should be thickened with a little

-flour—browned if preferred—and stirred in just before

-adding the water; then boil an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRAB GOMBO, WITH OKRA</span></p>

-

-<p>Take six large crabs, throw them in cold water for

-a few moments. When cool cut off the limbs—while

-they are living if possible, as this renders them more

-<span class="pagenum" id="Page_22">[Pg 22]</span>

-delicate; clean them, and put them to fry, shells and all,

-in a pot containing a cup of lard, a cup of cut onions, a

-small bunch of parsley, and two tablespoonfuls of

-browned flour. Let them cook about fifteen minutes,

-and then pour on them two pints of boiling water and

-a quart of sliced okra; let it all stew gently for half an

-hour, and add a slice of lean ham and a quart of good

-veal or beef stock (made by boiling two pounds of veal

-or beef in two quarts of water until reduced to a quart);

-season with a teaspoonful of salt, and same of black

-and red pepper, and let all boil for half an hour.

-This soup can be made in the oyster season by putting

-in a quart of oysters and two quarts of their liquor instead

-of the boiled beef stock.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRAYFISH BISQUE. A CREOLE DISH</span></p>

-

-<p>Parboil the fish, pick out the meat, and mince or

-pound it in a mortar until very fine; it will require

-about fifty crayfish. Add to the fish one-third the quantity

-of bread soaked in milk, and a quarter of a pound

-of butter, also salt to taste, a bunch of thyme, two

-leaves of sage, a small piece of garlic and a chopped

-onion. Mix all well and cook ten minutes, stirring all

-the time to keep it from growing hard. Clean the heads

-of the fish, throw them in strong salt and water for a

-few minutes and then drain them. Fill each one with

-the above stuffing, flour them, and fry a light brown.

-Set a clean stewpan over a slow fire, put into it three

-spoonfuls of lard or butter, a slice of ham or bacon, two

-onions chopped fine; dredge over it enough flour to absorb

-the grease, then add a pint and a half of boiling

-water, or better still, plain beef stock. Season this with

-<span class="pagenum" id="Page_23">[Pg 23]</span>

-a bunch of thyme, a bay leaf, and salt and pepper to

-taste. Let it cook slowly for half an hour, then put the

-heads of the crayfish in and let them boil fifteen minutes.

-Serve rice with it.</p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="FISH">FISH</h2>

-</div>

-

-

-<p class="p2 center"><span class="allsmcap">FRICASSEE OF FISH</span></p>

-

-<p>All large fish make nice fricassee. Cut the fish into

-slices and lay it in a gravy made of fried onions, parsley,

-tomatoes and a little garlic; fry in butter and serve.

-Add catsup if liked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO FRY FISH</span></p>

-

-<p>The fat from bacon, or salt pork, is much nicer to fry

-fish in, than lard. After the fish is cleaned, wash it and

-wipe it dry, and let it lie on a cloth till all the moisture

-is absorbed; then roll it in flour. No salt is required

-if fried in bacon or pork fat. There must be fat enough

-to float the fish or they will not fry nicely, but instead

-soak fat and be soft to the touch.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO STUFF AND BAKE FISH</span></p>

-

-<p>Choose any of the many dressings in this book. Take

-either plain bread stuffing, veal stuffing, or force-meat;

-fill the fish and sew it up; put a teacup of water in the

-baking pan, with a spoonful of butter and bake, according

-to the size of the fish, from thirty minutes to an

-hour. Season with pepper and salt and bake brown.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CROAKERS AND MULLETS FRIED</span></p>

-

-<p>Have them perfectly cleaned; trim the fins, wipe the

-fish with a clean cloth, salt and pepper each one, and

-<span class="pagenum" id="Page_24">[Pg 24]</span>

-roll it in flour or fine corn meal, and then drop it into

-a pot of boiling lard and bacon grease mixed. When

-brown, pile up on a hot dish and serve, with any desired

-sauce or catsup.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FILLETS OR SLICED FISH, FRIED</span></p>

-

-<p>When the fish is too large to fry whole, cut into slices

-and place them in a crock; season with pepper, salt, oil,

-lemon juice, and chopped parsley. Turn the fish in this

-mixture so that all parts may become well saturated

-with the seasoning. When wanted, drain, wipe dry and

-dip each piece separately in flour; drop into boiling

-lard; take it up as it browns, and ornament the dish

-with a border of fried parsley. Send to table with sauce

-to suit the taste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TROUT STUFFED AND BAKED</span></p>

-

-<p>Stuff one or more fish, with any stuffing desired;

-score them well and put in a buttered pan to bake; season

-with pepper, salt and chopped parsley, moisten

-them with a little essence of mushrooms or catsup and

-butter. Baste every five minutes until they are done;

-remove the fish to a hot dish. Throw a little wine or

-vinegar into the pan, and stir it to detach the crust

-from the pan; boil this sauce down, add a little more

-butter and pour over the fish. Mushrooms are an improvement

-to the sauce; but if not convenient, tomato

-sauce will answer.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TROUT A LA VENITIENNE</span></p>

-

-<p>After well cleaning your trout, make slashes in the

-back, and insert butter rolled in parsley, lemon, thyme,

-basil, chives all minced very fine; pour some salad oil

-<span class="pagenum" id="Page_25">[Pg 25]</span>

-over it, and let it lie for half an hour; cover it with

-bread crumbs and chopped sweet herbs, boil it over a

-clear fire which is not too quick, and serve it with sauce

-No. 13.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BROILED SPANISH MACKEREL</span></p>

-

-<p>Split the mackerel down the back; season with pepper

-and salt, rub it over with oil, place it on a gridiron

-over a moderate fire and, when browned on one side,

-turn. If it is a very large fish, divide it and broil one

-half at a time. When done, place it on a dish, and put

-butter, parsley and lemon juice over it. Serve with

-sauce No. 13.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BROILED FLOUNDER</span></p>

-

-<p>This is cooked just as the Spanish mackerel in the

-preceding recipe; and may be sent to table with the

-same sauce, or sauce a l’aurore No. 14.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FLOUNDERS AND MULLETS FRIED</span></p>

-

-<p>These fish are very fine when fresh from the waters

-of Lake Pontchartrain. Flounder is better broiled, but

-still is very nice fried. Clean and dry the fish. Do not

-cut them in pieces, but score them across if very large.

-Have lard or bacon fat very hot; roll the fish in flour

-and drop into the boiling fat. Let them cook until

-brown, and serve with sauce No. 15.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN BOILED RED FISH OR RED SNAPPER</span></p>

-

-<p>Wash the fish; when cleaned, wipe it dry and rub it

-over with lemon juice and salt. Put it in a fish kettle

-or other vessel to boil, cover it with soft water and

-throw in a handful of salt. As soon as it begins to boil,

-skim it and let it simmer; hard boiling breaks the flesh

-<span class="pagenum" id="Page_26">[Pg 26]</span>

-before it is cooked thoroughly. When done, lift it out

-of the water with a drainer, slip it carefully on a dish

-and send to table with sauces No. 13 and No. 3.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RED-FISH A LA PROVENCALE</span></p>

-

-<p>Have properly cleaned a medium sized fish; score it

-deep then put in a large dish and cover with a pickle or

-marinade made of two sliced carrots, two onions, some

-parsley and bay-leaves, three cloves of garlic, pepper

-and salt, the juice of two lemons, and a gill of salad

-oil. When thoroughly flavored, remove the fish from

-the marinade and bake three-quarters of an hour, basting

-frequently with wine and butter. When done, put

-it on a platter and keep hot. Add half a bottle of wine

-and some cayenne pepper to the marinade; stew well

-and strain over the fish. Garnish with cut lemon,

-sprigs of parsley and capers.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED AND STEWED CODFISH</span></p>

-

-<p>Scald for ten minutes some soaked codfish, it should

-soak all night; then scrape it white, pick it in flakes,

-and put it in a stewpan with a tablespoonful of nice

-butter worked into as much flour, and milk enough to

-moisten it. Let it stew gently ten minutes; add pepper

-to taste, and serve hot. Slice hard-boiled eggs over it,

-and sprigs of parsley around the dish.</p>

-

-<p>If the fish is to be baked you must put it on to scald,

-as above, after soaking all night; you must then put on

-double as much Irish potatoes as the quantity of codfish.

-Boil them, mash them, and then pick up the codfish

-fine, seasoning it with butter and pepper; moisten

-it with two beaten eggs, a little chopped onion, and

-<span class="pagenum" id="Page_27">[Pg 27]</span>

-milk if necessary. Make it all into a large soft pat, or

-cake, smooth it with a knife blade and put it in the

-stove to be browned lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CODFISH CAKES</span></p>

-

-<p>Soak the codfish all night, then scald for ten minutes;

-put to it an equal quantity of potatoes boiled and

-mashed; moisten it with beaten eggs, a bit of butter and

-a little pepper; form it into round cakes, about half an

-inch thick, roll them each one in flour, and fry in hot

-lard until they are a delicate brown. The lard must be

-boiling, and the cakes fried gently.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COD AU BEURRE ROUX</span></p>

-

-<p>Cod; a little browned butter; a little flour; sugar;

-one onion; tablespoonful of vinegar.</p>

-

-<p>For cod au beurre roux, boil a piece of cod and separate

-it into flakes; brown some butter, dredge in a little

-flour, and a little sugar in powder, and in this fry

-some slices of onion a fine brown; throw in the vinegar,

-boil it up, pour over the fish, and serve it with crisp

-parsley.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OYSTER STUFFING FOR TURKEY</span></p>

-

-<p>Take three or four dozen nice plump oysters, wash

-and beard them, add to them a tumblerful of bread

-crumbs; chop up a tumblerful of nice beef suet; mix together,

-and moisten with three eggs; season with salt,

-pepper, a little butter, a teaspoonful of mace, and some

-cayenne pepper. Roll force-meat into cakes, and fry

-them. They are pretty laid around a turkey or

-chicken.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_28">[Pg 28]</span>

-<span class="allsmcap">OYSTERS STEWED WITH CHAMPAGNE</span></p>

-

-<p>Put into a silver chafing dish a quarter of a pound

-of butter; lay in a quart of oysters; strew over them

-grated bread which has been toasted, beaten and sifted,

-some cut parsley and a little pepper and salt; cover the

-top with bits of butter cut thin; pour on a pint of

-champagne, cover and cook. This may be done in a pan

-or oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OYSTERS STEWED WITH MILK</span></p>

-

-<p>Take a pint of fine oysters, one-half pint of their own

-liquor and a half a pint of milk; boil the liquor, take

-off the scum; put in a quarter of a pound of butter,

-pepper and salt to taste, and serve crackers and

-dressed celery with them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED OYSTERS ON TOAST</span></p>

-

-<p>Take the oysters from their liquor, let it settle; then

-strain and add some whole pepper, two blades of mace,

-and three cloves, and put over a moderate fire in a

-block-tin covered sauce-pan; mix a little flour with a

-piece of butter, as large as a hen’s egg for two dozen

-oysters, and stir in the boiling liquor; remove any

-scum which may rise, then put in the oysters and let

-them cook for five minutes. Line a hot oyster dish

-with toasted, well-buttered bread, and pour over it the

-boiling oysters. Only rich juicy oysters will stew to

-advantage. Milk is always an improvement, but in

-this recipe it can be dispensed with; if, however, it

-is convenient pour in a half a pint just as the oysters

-are put in to boil, as earlier it might curdle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OYSTER TOAST</span></p>

-

-<p>A nice little dish for a luncheon or a late supper.

-Scald a quart of oysters in their own liquor, take them

-<span class="pagenum" id="Page_29">[Pg 29]</span>

-out and pound or chop them to a paste; add a little

-cream or fresh butter, and some pepper and salt. Get

-ready some thin slices of toast moistened with boiling

-water, and spread with fresh butter; then, spread over

-the butter the oyster paste. Put a thin slice of fresh

-cut lemon on each piece, and lay parsley on the platter.

-Serve this very hot or it will not be good.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SCALLOPED OYSTERS.—NO. 1</span></p>

-

-<p>Lay the oysters in a shallow pan or dish with a little

-of their own liquor, some pepper, salt, chopped parsley,

-butter, and grated bread crumbs. Have a layer of bread

-crumbs on the top of the pan, and set it in the oven to

-bake a light brown. They should be served hot with

-tomato or walnut catsup poured over them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SCALLOPED OYSTERS.—NO. 2</span></p>

-

-<p>Procure any quantity of oysters desired, and place in

-a baking dish; put alternate layers of oysters and

-pounded crackers; season each layer with salt, pepper

-and butter. When filled, pour on enough milk to soak

-the crackers, and bake forty minutes. Serve hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OYSTERS FRIED</span></p>

-

-<p>Take large oysters from their own liquor; dry and

-lay them in a towel till you heat, very hot, a cup of lard

-in a thick-bottomed pan. Dip each oyster in wheat

-flour, or rolled cracker, until it will hold no more; then

-lay it in the pan. The fire must be moderate, or the

-oysters will scorch before cooking through. They will

-brown on one side in five minutes, then turn them.

-Oysters may be dipped in beaten egg and rolled cracker,

-and then fried.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_30">[Pg 30]</span>

-<span class="allsmcap">OYSTER PICKLE. VERY EASY AND NICE</span></p>

-

-<p>Wash four dozen oysters; let them be fine and large,

-with plenty of their own liquor. Pick them carefully,

-strain their liquor and to it add a dessertspoonful of

-pepper, two blades of mace, a tablespoonful of salt, and

-a cup of strong wine vinegar. Simmer the oysters in

-this five minutes, then put them in small jars. Boil the

-pickle again, and when cold add a cup of fresh vinegar;

-and fill up the jars, cork them, and set away for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL SWEETBREAD AND OYSTER PIE</span></p>

-

-<p>The sweetbread of veal is the most delicate part of

-the animal. Boil it tender, season with pepper, salt and

-butter; put in two dozen oysters; thicken their juice

-with a cup of cream, a tablespoonful of butter, the yolks

-of two hard-boiled eggs, and a tablespoonful of flour.

-Pour all in a deep pan, and cover with paste and bake.

-If there is too much liquid, keep it to serve with the

-pie, if necessary, when baked. After baking, the pie is

-sometimes too dry.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BEEFSTEAK AND OYSTER PIE</span></p>

-

-<p>Cut three pounds of lean beefsteak. Salt, pepper and

-fry quickly so as to brown without cooking through;

-then place in a deep dish. Get four dozen oysters,

-beard them, and lay them in the pan over the beef; season

-with salt and pepper. Take the gravy in which the

-steaks were fried, pour out some of the grease; dredge

-in a tablespoonful of flour, let it brown and add to it a

-pint of good beef broth, then put in a wine-glassful

-of mushroom catsup, some of Harvey’s or Worcestershire

-sauce; heat it, and let it boil up a few times, then

-pour it over the oysters and steak. When the gravy

-<span class="pagenum" id="Page_31">[Pg 31]</span>

-has become cool, cover the pie with a good puff paste,

-and bake it for an hour and a half.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRICASSEE OF CRABS</span></p>

-

-<p>Take six nice fat crabs, wash them, and while <em>alive</em>

-chop off the claws; then clean the rest of the crabs

-carefully and lay them in a dish. Chop up two onions

-fine, fry them in a tablespoonful of butter and lard

-mixed; when brown and soft stir in a large spoonful of

-flour, which must also brown nicely; throw in some

-chopped parsley and a little green onion, and when they

-are cooked pour on a quart of boiling water—this is

-the gravy. Now put in the crabs without parboiling.

-Let them simmer in the gravy for half an hour, and

-serve with boiled rice. Parboiling crabs destroys their

-flavor; they should be alive to the last moment.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOFT-SHELLED CRABS, FRIED</span></p>

-

-<p>Clean the crabs properly, dip them into rolled

-cracker, and fry them in hot lard salted. They must

-be dried carefully before frying, or they will not brown

-well. Serve with any favorite sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO DRESS A TURTLE</span></p>

-

-<p>Cut off the head and let it bleed well. Separate the

-bottom shell from the top with care, for fear of breaking

-the gall bag. Throw the liver and eggs, if any, into

-a bowl of water. Slice off all the meat from the under-shell

-and put in water also; break the shell in pieces,

-wash carefully and place it in a pot; cover it with

-water, and add one pound of middling or flitch of

-bacon with four chopped onions. Set this on the fire to

-<span class="pagenum" id="Page_32">[Pg 32]</span>

-boil. (If preferred, open and clean the chitterlings or

-intestines also—some use them.) Let this boil gently

-for four hours; keep the liver to fry. While the under-shell

-is boiling, wash the top-shell neatly, cut all the

-meat out, cover it up and set it by. Parboil the fins,

-clean them perfectly; take off the black skin and throw

-them into water. Now cut the flesh removed from both

-shells into small pieces; cut the fins up; sprinkle with

-salt, cover and set them by. When the pot containing

-the shells, etc., has boiled four hours, take out the

-bacon, scrape the shell, clean and strain the liquor,

-pour back in the pot about one quart, and put the rest

-by for the soup (Turtle Soup No. 2). Pick out the nice

-pieces strained out, and put with the fins in the gravy.

-Add to the meat one bottle of wine, one gill mushroom

-catsup, one gill of lemon pickle, cloves, nutmeg, salt,

-pepper, and one pound fresh butter rolled in flour.

-Stew together; take out the herbs, thicken with flour

-and put in the shell to bake with a puff paste around

-it. Trim with eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">“GRENOUILLES FRITES,” OR FRIED FROGS</span></p>

-

-<p>Use only the hind-quarters of the frogs. After washing

-them in warm water, soak well; then put them into

-cold vinegar with a little salt, and let them remain one

-or two hours, after which throw them into scalding

-water, and remove the skin without tearing the flesh.

-Wipe them dry, dust flour on them and fry in butter or

-sweet oil, with plenty of chopped parsley. When brown,

-dust pepper and a little salt over them, and garnish

-with crisped parsley. Stewed frogs are seasoned with

-butter, wine, beaten eggs and parsley chopped fine.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_33">[Pg 33]</span>

-<span class="allsmcap">TERRAPIN</span></p>

-

-<p>Like crabs and lobsters, terrapins are thrown alive

-into boiling water and let boil till the outer shell and

-toe-nails can be removed. Then wash and boil them

-in salted water till the fleshy part of the leg is tender.

-Put them in a bowl or deep dish, take off the second

-shell, remove the sand bag and gall bladder, and cut off

-the spongy part. Cut up the meat, season it with salt,

-pepper, cayenne and mace, thicken with butter and

-flour, and cook. Just before serving put in a gill of

-sherry wine for every terrapin, and pour all over hot

-buttered toast.

-<span class="pagenum" id="Page_34">[Pg 34]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="COLD_MEATS_AND_HOW_TO_SERVE">COLD MEATS AND HOW TO SERVE

-THEM</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">TO SERVE PICKLED OYSTERS</span></p>

-

-<p>Take them from the pickle jar, put them into a glass

-dish, and ornament it with the tender, delicate leaves

-of celery and parsley. Serve with bread and butter

-sandwiches.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO SERVE MEAT OR CHICKEN PIE</span></p>

-

-<p>Lay a fringed napkin in a waiter or plate larger than

-the dish in which the pie is baked; set the pie on it;

-turn up the edges of the napkin against it, and put

-sprigs of parsley or delicate green leaves of celery on

-the edge of the plate to keep the napkin in place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE WAY TO SERVE COLD MEAT</span></p>

-

-<p>Cut cold roast beef in slices, put gravy enough to

-cover them, add two tablespoonfuls of wine or catsup.

-If there is not enough gravy, make more by putting hot

-water and a good bit of butter, with a spoonful of

-browned flour. Let it stew gently. If liked, a sliced

-leek with a bunch of parsley may be added. Serve

-mashed potatoes with it. This is equal to beef a la

-mode.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GLAZING FOR TONGUE, HAMS, ETC.</span></p>

-

-<p>Boil a shin of beef and a knuckle of veal for twelve

-hours in three or four quarts of water. Put in spices,

-herbs, and vegetables, the same as for soup; keep it

-boiling till it is reduced to a quart, then strain through

-<span class="pagenum" id="Page_35">[Pg 35]</span>

-a sieve and put away for use. This makes fine gravies,

-and is extremely useful to finish off baked hams,

-tongues, and cold roasts.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BRAISED TONGUE WITH ASPIC JELLY</span></p>

-

-<p>Boil the tongue until tender, then place it in a stewpan

-with two onions, a head of celery, four cloves, and

-salt and pepper; cover it with the liquor it was boiled

-in; add to it a glass of brandy, a tablespoonful of sugar,

-a blade of mace, a bunch of thyme, and a bunch of parsley.

-Let it simmer gently for two hours. Take out

-the tongue, strain the liquor it was boiled in, and add

-to it a box of Cox’s gelatine which has been soaked in

-a goblet of cold water. Heat it and pour over the

-tongue. Serve cold.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SEASONING FOR SAUSAGE MEAT</span></p>

-

-<p>Chop up and run your sausage meat through the cutter,

-and to every pound of the ground meat, allow a tablespoonful

-of salt, a teaspoonful of mixed black and

-red pepper, a quarter of a teaspoonful of saltpetre, and

-a half cup of sage and sweet marjoram. If you prefer

-it you may substitute for the sage some thyme and

-summer savory.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SEASONING FOR STUFFING VEAL, PIG OR TURKEY</span></p>

-

-<p>When much seasoning is required it is well to keep

-it prepared on hand. It should always be kept well

-stopped. Dry a pound of salt; grind an ounce of white

-or black pepper; dry and powder two ounces of thyme

-and one of sweet marjoram; grate one ounce of nutmeg,

-and mix with half a pound of bread crumbs dried in a

-<span class="pagenum" id="Page_36">[Pg 36]</span>

-slow oven, three eggs, a quarter of a pound of butter

-or suet, and a cup of finely chopped parsley.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIVER AND HAM FORCEMEAT FOR STUFFING</span></p>

-

-<p>Take a calf’s liver, or the livers of three or four turkeys,

-or geese; lay them in cold water, till ready to

-use them; cut with them the same quantity of fat ham

-or bacon; throw them into a saucepan, and let them

-fry a good brown; season with salt, pepper, spices,

-chopped mushrooms, parsley and three shallots.

-When soft, chop them fine, or else pass them through

-a sausage grinder. This recipe can be used for raised

-pies, or as an addition to turkey stuffing.</p>

-

-

-<p class="p2 center"><span class="allsmcap">AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.</span></p>

-

-<p>Take an ounce each of mace and nutmeg, two ounces

-of cloves, two of pepper corns (whole pepper will do),

-marjoram and thyme, each one ounce, bay leaves half

-an ounce. Dry the herbs well first; put the spices and

-herbs in a paper closely folded, to keep in the aroma,

-and place them in a slow oven to dry for an hour, or

-two; then pound and sift them, through a sieve. Cork

-tightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TRUFFLES AND CHESTNUT STUFFING FOR A PIG</span></p>

-

-<p>Many persons like truffles for stuffing for a roast

-pig; they should be mixed with fat bacon, livers of veal

-or fowl, sweet herbs, pepper, salt and butter. Chestnut

-stuffing is prepared by roasting sixty chestnuts.

-Remove their hulls while hot, and pound them fine,

-add four ounces of butter, run this through a sieve,

-and add to it a few green onions, or chives, sweet basil,

-<span class="pagenum" id="Page_37">[Pg 37]</span>

-parsley and thyme; grate in a nutmeg, put in pepper

-and salt, and bind it with three eggs. Stuff the pig

-with it and serve with tomato sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY</span></p>

-

-<p>Pare and cut into small pieces a pound of truffles, put

-them into a stewpan with a large spoonful of butter,

-one-half pound of fat bacon, chopped very fine; add a

-spoonful of black pepper, a clove of garlic, a little salt,

-a bunch of sweet basil and thyme, dried and powdered;

-add also half a pound of nice veal liver, boiled and

-grated. Set this all on the fire, let it cook until the

-truffles are soft, then mash with a wooden spoon; take

-it off to cool it, and stuff the pig with the forcemeat.

-Baste the pig with sweet oil, which is better than butter.

-It is supposed the pig comes from the butchers all

-ready for stuffing and baking. If the stuffing is desired

-for a turkey, add a quarter of a pound of bread crumbs

-and two beaten eggs, and baste the turkey with butter,

-instead of oil.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE FORCEMEAT, FOR STUFFINGS, ETC.</span></p>

-

-<p>Take equal quantities of cold chicken, veal and beef;

-shred small and mix together; season with pepper, salt,

-sweet herbs, and a little nutmeg, <i>i. e.</i>, if intended for

-white meat or anything delicately flavored, but if

-meant for a savory dish add a little minced ham, and

-garlic; pound or chop this very fine (it is well, and

-saves trouble, to run it through a sausage chopper),

-and make it in a paste with two raw eggs, some butter,

-marrow or drippings; stuff your joint, or poultry,

-and if there is some not used, roll it round the balls,

-flour them and fry in boiling lard. This is a nice garnish

-for a side dish.</p>

-

-<hr class="chap x-ebookmaker-drop">

-

-

-<div class="chapter">

-<span class="pagenum" id="Page_38">[Pg 38]</span>

-<h2 class="nobreak" id="SAUCES_FOR_MEATS_AND_GAME">SAUCES FOR MEATS AND GAME</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">NO. 1.—DUCK SAUCE</span></p>

-

-<p>Boil six large onions; change the water two or

-three times, while it is boiling, which takes away the

-strong taste. When soft, chop and put them in a

-saucepan with two large spoonfuls of butter, a little

-pepper and salt; now add either mushroom catsup, a

-cup of vinegar or a cup of wine, whichever is preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 2.—BROWN ONION SAUCE FOR POULTRY, ETC.</span></p>

-

-<p>Slice three onions after peeling them; fry them a

-bright brown in a spoonful of butter; sprinkle a little

-flour in, and let it brown also; add salt, pepper, and

-also sage, if for goose or duck, and parsley and thyme

-if for chickens or roast meat; add a cup of the liquor

-in which the fowl was cooked, let it boil up and add a

-tablespoonful of catsup.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 3.—MUSHROOM SAUCE</span></p>

-

-<p>Peel and wash the mushrooms, cut them in small

-pieces, and put them in a saucepan; cover them with

-water, and let them boil soft; then stir in butter, mixed

-in flour, until it is thick enough to form a nice sauce;

-add pepper and salt.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 4.—MINT SAUCE FOR SPRING LAMB</span></p>

-

-<p>Wash carefully a cup of tender green spearmint,

-chop it fine, and mix with it half a cup of sugar and a

-cup of good vinegar.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_39">[Pg 39]</span>

-<span class="allsmcap">NO. 5.—WHITE ONION SAUCE</span></p>

-

-<p>Peel and boil six white onions, and when tender pour

-off the water; chop the onions small, and add to them a

-cup of hot milk, a large spoonful of butter, and pepper

-and salt to taste. Thicken with a little flour if preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 6.—TOMATO SAUCE, PLAIN</span></p>

-

-<p>Peel and slice twelve tomatoes, pick out the seeds;

-add three pounded crackers, salt and pepper; stir

-twenty minutes and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 7.—CRANBERRY SAUCE</span></p>

-

-<p>Stew cranberries till soft; when soft, stir in sugar;

-scald a few minutes and strain, or not, just as you

-please; it is good either way.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 8.—SALAD SAUCE OR DRESSING FOR LETTUCE</span></p>

-

-<p>Take the yolks of two hard-boiled eggs, rub them to

-a paste in a bowl with a tablespoonful of mustard and

-one of sweet cream; add gradually two tablespoonfuls

-of sweet oil; when well mixed add the yolk of a raw

-egg, to give the paste a delicate smoothness; a little

-salt, a spoonful of sugar, and one tablespoon and a half

-of fine vinegar.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 9.—SAUCE PIQUANTE FOR COLD MEAT</span></p>

-

-<p>Slice two onions, fry them in butter; put them in a

-stewpan with a carrot, some sweet herbs, such as dried

-thyme or marjoram, two eschalots, some parsley and a

-clove of garlic; dredge in a spoonful of flour. When

-the carrot is perfectly done, mash it in the stewpan with

-a wooden spoon, and when smooth add to it a cup of

-<span class="pagenum" id="Page_40">[Pg 40]</span>

-soup stock. When this boils up, throw in a cup of

-strong vinegar. Add salt and pepper, and strain.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 10.—BUTTER AND FLOUR SAUCE OR WHITE SAUCE</span></p>

-

-<p>Mix a tablespoonful of butter and one of flour; mix

-over the fire, with a cup of cold water, stirring all the

-time. When this boils, take a quarter of a pound of

-fresh butter, if for a number of guests, and stir in the

-butter quickly, adding a cup of cold water by degrees,

-to keep the butter from oiling; finish with the juice of

-a lemon, and strain. It must be served hot, and made

-only a few moments before it is wanted. It gets oily if

-kept long. Add a spoonful of chopped parsley.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 11.—CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.</span></p>

-

-<p>Take half a pint of butter sauce and add two tablespoonfuls

-of capers and a little salt.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 12.—PARSLEY AND BUTTER SAUCE</span></p>

-

-<p>Take half a pint of butter sauce No. 10, and add half

-a cup of chopped parsley and the juice of one lemon.

-Pour hot water on the parsley before chopping.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 13.—LEMON SAUCE FOR FISH</span></p>

-

-<p>To half a pint of butter sauce No. 10, add the juice

-of a lemon and another lemon sliced; take out the

-seeds, and let all boil together. This is good with

-broiled Spanish mackerel or pompano, also with

-broiled fish.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_41">[Pg 41]</span>

-<span class="allsmcap">NO. 14.—SAUCE A L’AURORE, FOR FISH</span></p>

-

-<p>Pound the spawn of a lobster very smooth, with a

-small piece of fresh butter, and press it through a sieve

-in the white sauce and a large spoonful of lemon juice,

-and set it over a clear fire to simmer for a minute or

-two, taking care it does not boil.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 15.—SAUCE FROIDE</span></p>

-

-<p>Mince quite fine some parsley, chervil, tarragon,

-chives and burnet; mix them in five or six tablespoonfuls

-of oil, or three yolks of hard-boiled eggs rubbed

-down smooth; add two tablespoonfuls of vinegar, some

-made mustard, salt and pepper; beat all together until

-it is smooth and thick, and serve in a sauce-boat. A

-good sauce for fish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 16.—CHESTNUT SAUCE FOR TURKEY OR FOWLS</span></p>

-

-<p>Take half a pint of veal stock; half a pound of chestnuts;

-peel of half a lemon; a cupful of cream or milk;

-a very little cayenne and salt.</p>

-

-<p>Remove the dark shell of the chestnuts, and scald

-them until the inner skin can be taken off. Then put

-them into the saucepan with the stock, the lemon peel

-cut very thin, some cayenne and salt. Let it simmer till

-the chestnuts are quite soft. Rub it through a sieve;

-add the seasoning and cream, and let it simmer for a

-few minutes, taking care it does not boil, and stirring

-constantly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 17.—WHITE CELERY SAUCE FOR BOILED POULTRY</span></p>

-

-<p>Take six heads of celery, cut off the green tops, slice

-the remainder into small bits and boil in half a pint of

-water until it is tender; mix three teaspoonfuls of flour

-<span class="pagenum" id="Page_42">[Pg 42]</span>

-smoothly, with a little milk. Add six spoonfuls more of

-milk, stir it in; add a little salt and a small piece of

-butter. On boiling take off.</p>

-

-

-<p class="p2 center"><a id="chg1"></a><span class="allsmcap">NO. 17½.—CELERY PUREE FOR TURKEY</span></p>

-

-<p>Chop up six or eight heads of celery, boil them a few

-minutes; drain and put them in a saucepan, with half

-a pound of butter, some white soup stock, a little sugar,

-pepper and salt; cook till soft, then strain it through

-a sieve, heat it again and add a cup of milk or cream.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 18.—WHITE CUCUMBER SAUCE FOR MEATS</span></p>

-

-<p>Take four or five cucumbers; three-quarters of a pint

-of veal stock; the yolks of three eggs; a little cayenne

-pepper and salt.</p>

-

-<p>Peel and take out the seeds from the cucumbers, cut

-them into very small pieces and put them into a sauce-pan

-with the stock and seasoning, and simmer it slowly

-until they are tender. Then stir in the yolks of the

-eggs well beaten. Make it very hot, but do not let it

-boil; and serve it up quickly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 19.—EGGS AND BUTTER SAUCE</span></p>

-

-<p>Boil six eggs hard; when cold, peel them and put

-them into a cup of butter, melted; mix with a little

-flour, make it hot, stir in pepper and salt. Some people

-like lemon, and many require walnut catsup. This

-is left to personal taste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 20.—WINE SAUCE FOR VENISON OR MUTTON</span></p>

-

-<p>Take from the stock pot a pint of the soup; let it boil

-down to half a pint; season with a dozen cloves, a teaspoon

-of salt, and a little pepper; then stir in a cup of

-wine, or of currant jelly.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_43">[Pg 43]</span>

-<span class="allsmcap">NO. 21.—SAVORY JELLY FOR COLD TURKEY OR MEAT</span></p>

-

-<p>Put in the pot two pounds of beef; if you have veal

-or beef bones, break them and throw them in also, but

-they require longer boiling to dissolve the gelatine.

-Put in half a pound of sweet ham or bacon, add all the

-sweet herbs, such as thyme, basil, parsley and marjoram;

-last of all, salt and pepper to taste. Boil for

-three or four hours. When it is sufficiently boiled,

-take off, strain, and put away to cool. Take off all the

-fat and sediment, and clarify by throwing into it the

-whites and shells of three eggs; add three blades of

-mace and a cup of wine or lemon juice. Place it again

-on the fire, let it boil a few times, and strain it through

-a jelly-bag. When well made it is delicious with cold

-turkey, and under the name of “aspic jelly,” figures in

-the finest French cooking.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 22.—TOMATO SAUCE, RICH AND VERY FINE</span></p>

-

-<p>Take a dozen large ripe tomatoes, pick off the stalks;

-extract the seeds and watery juice by squeezing them in

-the hand. Place the pulp in a stewpan with four

-ounces, or a quarter of a pound, of raw ham, cut into

-cubes; a dozen small eschalots and a bunch of thyme or

-parsley. Throw in a little butter, and fry all gently until

-the tomatoes soften sufficiently to be passed through

-a strainer. Mix this <i lang="fr">puree</i> with a cupful of good soup-stock

-or other soup; add the strained juice of the tomatoes,

-and let boil fifteen minutes, then set it by to

-clarify. Serve it hot. When canned tomatoes are used,

-omit the first directions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 23.—BROWN OYSTER SAUCE</span></p>

-

-<p>Prepare this just as white oyster sauce (No. 24);

-only you use brown gravy instead of cream, as in white

-oyster sauce.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_44">[Pg 44]</span>

-<span class="allsmcap">NO. 24.—WHITE OYSTER SAUCE</span></p>

-

-<p>Put three dozen oysters in a stewpan, without their

-juice, which save; mix with the oysters, half a pound of

-butter, thickened with flour (work it well with a

-spoon); season with cayenne pepper and salt, and thin

-with a cup of milk or cream, and a cup of oyster juice.

-Boil altogether for ten minutes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 25.—OYSTER SAUCE FOR BOILED TURKEY</span></p>

-

-<p>Put three dozen oysters in a stewpan; save their

-liquor in a bowl; mix with the oysters half a pound of

-butter and flour, worked together, and season with

-cayenne pepper and salt; thin this now with the liquor

-from the oysters and a cup of cream. Let it boil ten

-minutes and serve on the turkey.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 26.—SAUCE PIQUANT</span></p>

-

-<p>Put a large spoonful of sweet butter in a stewpan,

-slice into it two onions, two carrots, a little thyme, two

-cloves, two eschalots and a bunch of parsley; add, if

-liked, a clove of garlic. Let them cook until the carrot

-is soft, then shake in a little flour; let it cook five minutes

-more, and add a cup of beef or veal stock, and half

-a cup of strong vinegar; skim and strain through a

-sieve. Add salt and pepper when boiling. This is nice

-on cold meat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 27.—STOCK FOR SOUPS OR GRAVIES</span></p>

-

-<p>Break the bones of a knuckle of veal, add to it a pound

-of lean beef and a half pound of lean ham; stew in two

-quarts of water until it is reduced to one. If for gravy,

-add to it two carrots, two turnips and two heads of

-<span class="pagenum" id="Page_45">[Pg 45]</span>

-celery. When the vegetables are soft, strain and keep

-for use. Water added to gravies spoils them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 28.—EGG SAUCE WITH LEMON</span></p>

-

-<p>Boil six eggs; when cold, take off the shells, and slice

-them into a cup of melted butter; add pepper and salt,

-and stir constantly while heating. Add the juice of a

-lemon, or vinegar, or catsup as preferred. This sauce

-is equally good for boiled fish or poultry.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 29.—HORSERADISH SAUCE</span></p>

-

-<p>To a spoonful of mustard add three tablespoonfuls

-of vinegar and a little salt; if you have it, put in two

-spoonfuls of cream. Grate into this as much horseradish

-as will thicken it; then mash a clove of garlic

-and your sauce is ready.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 30.—TO KEEP HORSERADISH</span></p>

-

-<p>Grate the root, and pour strong vinegar over it, and

-bottle. This is fine for roast meat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 31.—SAUCE ROBERT</span></p>

-

-<p>Cut into small pieces four large onions; brown them

-with three ounces of butter and a spoonful of flour.

-When yellow-brown, pour on them half a pint of veal,

-or beef gravy, or soup; let all simmer for half an hour;

-season with salt and pepper, and at the moment of

-serving, add a dessertspoonful of made mustard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 32.—PIQUANT TOMATO SAUCE</span></p>

-

-<p>Mash half a dozen ripe tomatoes (pick out the seeds),

-put them in a stewpan with sliced onions, and a little

-<span class="pagenum" id="Page_46">[Pg 46]</span>

-meat gravy; let them simmer, till nearly dry, then add

-half a pint of brown gravy, left of cold meat, and let it

-cook twenty minutes. Strain and season with cayenne

-pepper, salt and lemon juice. Tarragon vinegar may

-be used instead of the lemon juice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 33.—CREAM SAUCE</span></p>

-

-<p>Put a quarter of a pound of butter in a stew-pan, with

-a small tablespoonful of wheat flour, a teaspoonful of

-chopped parsley, and the same of young onions, or eschalots,

-chopped fine; add a saltspoonful of salt, and

-the same of pepper, and a grated nutmeg. Mix these

-well together, then add a glass of cream, or rich milk,

-set it over the fire, and stir it with a silver spoon until

-it is ready to boil; if it is too thick, add more milk. This

-sauce should be stirred for fifteen minutes. Extract of

-celery improves it. Serve with boiled rabbits, meat or

-poultry.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 34.—APPLE SAUCE</span></p>

-

-<p>Peel, quarter, and core some rich, tart apples; add a

-very little water, cover and set them over the fire; when

-tender, mash them smooth, and serve with roasted

-pork, goose, or any other gross meat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 35.—CRANBERRY SAUCE</span></p>

-

-<p>Wash and pick a quart of cranberries; put them into

-a stew-pan, with a teacupful of water, and the same of

-brown sugar; cover the pan and let them stew gently

-for one hour; then mash them smooth with a silver

-spoon; dip a quart bowl in cold water, pour in the

-stewed cranberries, and leave till cold. Serve with

-roast pork, ham, turkey or goose.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_47">[Pg 47]</span>

-<span class="allsmcap">NO. 36.—SAVORY SAUCE FOR A ROAST GOOSE</span></p>

-

-<p>A tablespoonful of made mustard, half a teaspoonful

-of cayenne pepper, and three spoonfuls of port wine.

-When mixed, pour this (hot) into the body of the goose

-before sending it up. It wonderfully improves the

-sage and onions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 37.—FRIED PEACHES FOR SAUCE</span></p>

-

-<p>Take peaches, not fully ripe, wash and wipe them;

-then cut them in slices a quarter of an inch thick, and

-fry in the pan, after pork. Serve with the meat. This

-is a South Carolina dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 38.—FRIED APPLES AS A RELISH</span></p>

-

-<p>Wash fine, fair apples without paring; cut them in

-slices an eighth of an inch thick, and fry in hot lard,

-or pork fat. Serve with fried pork.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 39.—RICH LEMON SAUCE, FOR PUDDINGS</span></p>

-

-<p>Boil a fresh lemon in plenty of water, until a straw

-will penetrate it, then cut it in slices, and each slice in

-quarters; add a teacupful of sugar, and the same of

-butter, with a large teaspoonful of wheat flour worked

-into it; put all together into a stew-pan, and stir in

-gradually half a pint of boiling water; keep it over the

-fire for ten minutes, stirring it all the time, then serve

-with half a nutmeg grated over.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 40.—HARD SAUCE</span></p>

-

-<p>Beat a quarter of a pound of butter to a cream, then

-stir into it half a pound of pulverized white sugar, and

-<span class="pagenum" id="Page_48">[Pg 48]</span>

-beat it until it is light. A wineglass of wine or brandy

-may be added. Grate nutmeg over it. Put it on ice if

-the weather is warm.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 41.—TO KEEP HORSERADISH FOR SAUCE</span></p>

-

-<p>Grate a quantity in season, and keep it in bottles

-filled with strong vinegar. A clove of garlic added to

-each bottle is an improvement.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 42.—TO MAKE GOOD VINEGAR; NO. 1</span></p>

-

-<p>Mix a quart of molasses in three gallons of rain water;

-add to this, one pint of sharp yeast. Let it ferment

-and stand four weeks; you will then have good vinegar.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 43.—ANOTHER WAY TO MAKE VINEGAR; NO. 2</span></p>

-

-<p>To make good pickles or sauces of several kinds,

-good vinegar is required. To a gallon of water put two

-pounds of coarse brown sugar; boil and skim it for half

-an hour. Put it in a tub or jar to ferment; add to it in

-the tub a slice of raised wheat-bread soaked in yeast.

-It can be bottled off or put in a cask in a week or two,

-but must be left unstopped, and the bung covered with

-muslin to keep out insects.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NO. 44.—TO MAKE GOOD VINEGAR FOR PICKLES</span></p>

-

-<p>To a gallon of whisky add four pounds of brown

-sugar, a cup of yeast, and seven gallons of water. Put

-it into a demijohn or keg. If you set the vinegar in

-April, it will be good in November to pickle with.

-Cover the mouth of the vessel with muslin, to keep out

-flies or insects, which trouble and sometimes ruin vinegar

-while making. When sharp and clear, bottle it.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_49">[Pg 49]</span>

-<span class="allsmcap">NO. 45.—TO MAKE GOOD AND CHEAP VINEGAR</span></p>

-

-<p>Take three quarts of molasses, add to it eight gallons

-of rain water; turn the mixture into a clean cask, shake

-it well two or three times, throw in a few spoonfuls of

-good yeast, or two yeast cakes; place the cask in a

-warm place, and in ten days throw in it a sheet of

-common brown paper, smeared with molasses; it should

-be torn into narrow strips. This paper seems necessary

-to form mother, in making vinegar, unless you use

-whisky to commence the fermentation; then paper is

-not necessary.</p>

-

-<hr class="chap x-ebookmaker-drop">

-

-

-<div class="chapter">

-<span class="pagenum" id="Page_50">[Pg 50]</span>

-<h2 class="nobreak" id="ENTREES">ENTREES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">KIDNEY AND MUSHROOM STEW</span></p>

-

-<p>Cut the kidneys into slices, wash and dry them carefully;

-pepper and salt them, roll them in flour, and fry

-in butter till of a delicate brown color. Pour some

-plain beef stock, or beef gravy, in the pan; add a

-chopped onion, and stew for half an hour; then put in a

-cupful of mushrooms, and cook for fifteen minutes.

-Mushroom catsup will serve as a substitute. Use one-half

-the quantity of catsup.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED LAMB CHOPS WITH GREEN PEAS</span></p>

-

-<p>Season the chops with pepper and salt; roll in flour

-and fry to a pale brown. When done, if the chops are

-very fat, pour some of it into the stock-pot and cover

-the chops with boiling water. Parboil a pint of green

-peas; add them to the chops, together with a large

-spoonful of sweet butter. Dredge in a spoonful of

-flour, and let all stew gently for half an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">IRISH STEW</span></p>

-

-<p>Take from one to three pounds of loin of mutton, or

-ribs of beef; cut it into chops; add by weight as many

-white potatoes, sliced, as there is beef. Throw in from

-two to six chopped onions, according to size, some pepper

-and salt, and a large spoonful of butter to each

-pound of meat. Let all stew gently for two hours and

-serve with boiled rice or macaroni.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_51">[Pg 51]</span>

-<span class="allsmcap">PIGEON STEW</span></p>

-

-<p>Pick and wash the pigeons, stuff them with bread

-crumbs, parsley, pepper, salt and butter mixed; dust

-with flour, and put into a pan to brown. Add butter

-and a little soup-stock or gravy. Stew gently until

-tender. Before dishing add a glass of wine if approved,

-if not, a little more stock, if the gravy has become

-too thick.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TRIPE WITH MUSHROOMS</span></p>

-

-<p>Clean and parboil tripe before cooking. When it is

-white and tender, cut it into pieces suitable to fry;

-pepper and salt it, and dip it in flour or rolled cracker,

-then drop it into hot bacon fat. When browned on both

-sides, take up and make a gravy of some of the fat in

-which it was fried, a little flour, and a wineglass of good

-vinegar. Pour this around the tripe and serve with

-mushrooms.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED TRIPE, PLAIN</span></p>

-

-<p>Cut a pound of tripe in long narrow pieces, lay it in

-a stew-pan and add a cup of milk, or milk and water,

-a piece of butter as large as a hen’s egg, a tablespoonful

-of flour sifted in, a bunch of parsley, and a green

-onion, if desired. Cook slowly for nearly two hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO FRY TRIPE BROWN</span></p>

-

-<p>It must be thoroughly boiled and tender, or no frying

-will make it good. Let it be perfectly cold, cut it in

-pieces, roll each piece in salt, pepper and flour, and

-fry brown in bacon grease. Frying tripe in lard makes

-it tasteless. When nicely brown take it up, dredge a

-<span class="pagenum" id="Page_52">[Pg 52]</span>

-little flour in the gravy, and put in a half cup of

-vinegar. Serve in a sauceboat, or pour over the tripe

-as preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SCALLOPS OF MUTTON, WITH MUSHROOMS</span></p>

-

-<p>“Sautez,” or fry the scallops brown, then pour off

-the fat, add a glass of wine, a dozen button mushrooms,

-three ounces of truffles cut in pieces, and a cup of broth,

-or the stock of plain soup without vegetables. Simmer

-gently, and finish by adding the juice of a lemon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HASHED BEEF, PLAIN</span></p>

-

-<p>Slice some beef in very thin pieces, season with pepper

-and salt, and shake a little flour over it. Next, chop

-a medium sized onion and put it (without the beef) into

-a stew-pan with a tablespoonful of mushroom or tomato

-catsup. Boil for a few minutes, then add a pint of

-broth stock, or gravy-soup; boil it down to half the

-quantity. Five minutes before serving, throw in the

-cold sliced beef; let it boil five minutes and serve on

-toasted bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SANDWICHES. VERY FINE</span></p>

-

-<p>Take half a pound of nice sweet butter, three tablespoonfuls

-of mixed mustard, the same of sweet oil, a little

-salt, pepper and the yolk of an egg. Put it over the

-fire and stir till it thickens; set it by to cool and chop fine

-some tongue or boiled ham. Cut the bread thin, then

-spread on the dressing and over it put a layer of ham

-or tongue. Press the slices of bread hard together,

-trim the edges and garnish with curled parsley.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_53">[Pg 53]</span>

-<span class="allsmcap">SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS</span></p>

-

-<p>Home-made bread cuts better for sandwiches than

-baker’s bread, so if you wish the sandwiches very nice,

-it is better to make a loaf at home. For bread and butter

-sandwiches, cut the bread very thin, spread it evenly

-with sweet butter, and lay the buttered sides together.

-Lay them in circles on a plate and put parsley on top

-of them. Sandwiches may be made with cheese sliced

-and placed between the buttered bread, or with hard-boiled

-eggs sliced or chopped, and put between. The

-best are made with boiled smoked tongue or ham, with

-French mustard spread over the butter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE FRENCH MUSTARD</span></p>

-

-<p>Put on a plate an ounce of the best mustard, add to it

-salt, a clove of garlic or a few tarragon leaves. Mince

-the garlic, stir it in, and pour on vinegar till it is of

-the proper thickness for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL HASH FOR BREAKFAST. VERY NICE</span></p>

-

-<p>Take a pint cup of cold veal cut small, dredge it with

-a spoonful of flour, and add a piece of butter the size of

-a hen’s egg. Put all in a stew-pan with half a pint of

-water; cover up and put it on the stove; let it simmer

-for an hour at least, stir it occasionally and add to it

-some parsley and sweet herbs. Just before serving add

-a teacup of milk, and serve on toasted bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN VEAL AND HAM PIE. EASILY MADE</span></p>

-

-<p>Cut a pound of veal and a pound of ham into slices,

-salt them slightly; chop a cupful of mushrooms, a bunch

-of parsley, some eschalots, and fry them lightly; add to

-<span class="pagenum" id="Page_54">[Pg 54]</span>

-them a pint of soup stock, boil it together for five minutes

-and pour it into the piepan where you have placed

-your ham and veal. Put a dozen hard-boiled yolks of

-eggs in among the contents of the pie, cover it with a

-nice paste and bake it one hour and a half.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRICANDELLONS OF COLD VEAL OR MUTTON</span></p>

-

-<p>Mince the meat very fine, soak a thick slice of bread

-in boiling milk, mash it, and mix it with the cold meat;

-add a beaten egg (or two if you have more than a quarter

-of a pound of meat), some chopped parsley and

-thyme, a little grated lemon peel, pepper and salt; make

-this into cakes, and fry in butter or lard. Serve them

-dry on a serviette, accompanied with a gravy made

-from the bones of the minced meat which must be

-cooked with an onion, a little butter and flour, and

-milk; when brown it is ready.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL AND HAM RAISED PIE, OR TIMBALE</span></p>

-

-<p>Lard two pounds of lean veal well with strips of fat

-bacon, and add two pounds of ham. Line a deep pan or

-mould with rich paste; lay in the bottom of this a layer

-of liver forcemeat, then the veal and ham, and so on

-in alternate layers, till the dish is full. Season between

-each layer with thyme, bay leaf, marjoram, or any dried

-and pounded sweet herbs; fill up the hollow places, and

-cover the pan with paste. Decorate the top of the <a id="chg2"></a>pie

-with cut dough leaves; make a hole in the top to pour in

-the gravy, and let out the steam. Egg the top of the pie

-and bake it for three hours; withdraw it from the oven,

-and place the point of a funnel in the hole in the top,

-<span class="pagenum" id="Page_55">[Pg 55]</span>

-and pour in about a pint of good gravy or veal <a id="chg3"></a>consommé.

-This should be eaten cold. It will be jellied all

-through if cooked enough.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL SALAD FOR LUNCH</span></p>

-

-<p>To a pint of minced veal add three heads of celery.

-Pour over this a dressing made of the yolks of four

-hard-boiled eggs, a tablespoonful of dry mustard, and a

-large spoonful of olive oil. When this dressing is well

-beaten and perfectly smooth, add to it slowly (to keep

-from curdling) four tablespoonfuls of good wine vinegar,

-a little cayenne and salt. Garnish the dish with

-parsley and celery leaves.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL SWEETBREADS, WITH TOMATOES</span></p>

-

-<p>Set over the fire two quarts of ripe tomatoes; stew

-slowly, and strain through a coarse sieve. Add to them

-four or five sweetbreads, well trimmed and soaked in

-warm water; season with salt and cayenne pepper.

-Thicken with three spoonfuls of flour and a quarter of a

-pound of butter, mixed; cook slowly till done, and just

-before serving stir in the beaten yolks of three eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VEAL LOAF FOR LUNCH OR TEA</span></p>

-

-<p>Mince cold roast veal as fine as possible; add a fourth

-part as much fat ham, a cup of grated bread, or cracker

-crumbs, and two well-beaten eggs to bind the crumbs

-together; season with salt, and pepper (black and red),

-mix and form it into a loaf. Glaze the outside with

-yolk of egg, and sprinkle over it fine cracker crumbs.

-Bake half an hour, and serve with gravy made from

-the bones, etc., of the veal. Serve the gravy hot.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_56">[Pg 56]</span>

-<span class="allsmcap">MINCED VEAL AND POACHED EGGS</span></p>

-

-<p>One pound of cold veal chopped very fine. Boil half

-a pint of sauce till it begins to thicken or glaze; then

-add a cup of cream and the minced veal; season with

-pepper and salt. When dished put six poached eggs

-around it, alternately with slices of red tongue or ham.

-This is a nice breakfast dish, and uses to advantage the

-cold meats from the day previous.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CALF OR PIG BRAINS FRIED</span></p>

-

-<p>Wash the brains in salt water, and wipe dry and dip

-in wheat flour or in beaten egg and then in bread

-crumbs. Fry in butter or lard, and season with pepper,

-salt and lemon sliced.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CALVES’ AND PIGS’ FEET FRIED IN BATTER</span></p>

-

-<p>Wash and cook the feet tender, the day before using.

-When wanted, wash and roll them in a little flour to dry.

-Set them by, and make a batter of flour, eggs, milk, and

-a little salt and pepper (one egg is sufficient to two

-feet); take out the largest bones and roll the feet in batter,

-or lay them in a pan with hot lard, and pour the batter

-over them. Fry a delicate brown and serve on toast.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CALF’S HEAD BOILED OR BAKED</span></p>

-

-<p>Have a head nicely cleaned, and soak it in salt and

-water to make it look white. Remove the eyes. Take

-out the tongue and salt it. Of the brains make a separate

-dish. To boil the head put it in a pot of lukewarm

-water and boil till very tender. Serve with sauce made

-of butter, flour and water, some lemon juice and tomatoes.

-If to bake, dredge flour over it, put on bits of

-butter, season with pepper, salt, and sweet herbs, set

-in a hot oven and baste with the water in which it was

-boiled.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_57">[Pg 57]</span>

-<span class="allsmcap">POTTED CALF’S HEAD</span></p>

-

-<p>Boil a calf’s head or half a beef’s head with a cow-heel

-until very tender. When done, pick out all the

-bones and chop the meat and tendons very fine; strain

-the liquor they were boiled in, and set it away to cool;

-skim off the fat and pour the jelly over the meat.

-Season with a teaspoonful of black pepper, salt, and

-thyme, powdered; boil all together for a few minutes,

-and pour into bowls or jelly moulds. Serve with parsley.

-Add a little garlic if the flavor is liked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COLLARED CALF’S HEAD WITH BRAINS. COLD DISH</span></p>

-

-<p>Boil half, or the whole calf’s head, as you require.

-Cover it with water and let it simmer for two hours;

-take it up, remove the bones, and put them back into

-the broth; let it continue to stew, adding to it sage

-leaves, and an onion. Cut the meat of head and brains

-into a stew-pan, adding to it some slices of ham, pepper

-and salt, the chopped tongue and an eschalot; let these

-cook two hours. The brains should be beaten up with

-two eggs, before putting them in, which should be the

-last thing. Then pour all in a mould and fill up with

-the liquor from the head, which should be boiled to a

-jelly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CURRY OF COLD ROAST FOWL</span></p>

-

-<p>Take two large onions, two apples, two ounces of butter,

-a dessertspoonful of curry powder or paste, half

-pint of gravy or soup-stock, one spoonful of lemon juice

-and two tomatoes.</p>

-

-<p>Fry the fowl and the onions in butter to a light brown

-color; stew the apples, or fry them also. Put all,

-<span class="pagenum" id="Page_58">[Pg 58]</span>

-onions, apples, gravy and fowl, with the tomatoes and

-lemon juice into a stewing pan and let it stew thirty

-minutes; then serve with boiled rice. If curry paste is

-used instead of curry powder, no lemon is required.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WELSH RAREBIT</span></p>

-

-<p>Cut a pound of cheese in slices a quarter of an inch

-thick, fry them together five minutes in butter, then add

-two well-beaten eggs, a little mustard and pepper; stir

-it up and send it to table hot, on slices of buttered

-bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HAM TOAST FOR LUNCHEON</span></p>

-

-<p>Beat the yolk of an egg with a tablespoonful of sweet

-milk; set it on the fire to warm, and thicken it with

-grated or finely chopped ham; let it simmer a few

-moments and pour it on buttered toast. This is for one

-person.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WINTER DISH OF BAKED BEANS AND PORK</span></p>

-

-<p>This is a very heavy dish, but nourishing, and it is

-well to know how to cook it, as it is economical.</p>

-

-<p>Pick the beans, wash them, and put them to soak over

-night in plenty of water. In the morning pour this

-water off and put the beans in a kettle of cold water;

-place them on the fire and let them simmer till quite

-tender. Take them up and drain them; when thoroughly

-drained, put them in a baking pan with a large

-piece of salt pork; score the pork and lay it deep in

-among the beans, not upon them. Pour boiling water

-over them and bake till brown. If in a range, leave

-them in all night. This constant change of water improves

-the beans very much, and makes them less

-flatulent.

-<span class="pagenum" id="Page_59">[Pg 59]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="MUTTON_BEEF_AND_HAMS">MUTTON, BEEF AND HAMS</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">REMARKS ON BOILING MEATS</span></p>

-

-<p>Meat, whether fresh or salted, smoked or dried,

-should always be put on the fire in cold water. Dried

-meats should be soaked before boiling. The delicacy

-of meat and fowls is preserved by carefully skimming

-while they are boiling.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STUFFED HAM</span></p>

-

-<p>Smoked hams are much liked stuffed with spices and

-sweet herbs, which the only kind of stuffing a salt ham

-will admit, as bread, crackers or oysters would sour

-before the ham could be used. If you wish to stuff a

-ham, look at the recipe for “Aromatic Spices for

-seasoning Meat, Pies, etc.” Soak your ham all night,

-scrape it nicely, and boil it half an hour to make the

-skin tender; then take it from the pot, gash it all over,

-introduce as much of the pounded spices as the incisions

-will hold, and then close the skin over the gashes and

-boil in the same manner, with vegetables thrown in, as

-in recipe for boiled ham.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED HAM</span></p>

-

-<p>Soak and clean your ham, boil it with onions, cloves,

-parsley and sweet herbs until it is nearly done, then let

-it cool in its own liquor; when cold, pull off the skin and

-place the ham in the oven gate, with a little sugar and

-bread crumbs over it till it is brown. If it is to be eaten

-hot, serve with vegetables and some acid or piquant

-sauce; if cold, send up savory jelly, No. 21.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_60">[Pg 60]</span>

-<span class="allsmcap">TO BOIL A HAM</span></p>

-

-<p>Run a knife, or skewer, into the thickest part of the

-ham next the bone; if the knife comes out clean the ham

-is good, if it smells rank and smears the knife the ham

-is not good. Select your ham, then, according to this

-rule, and when good lay it in cold water; scrape and

-wash it carefully, and let it remain in the water all

-night. In the morning, when the water—enough to

-cover the ham—is nearly boiling lay the ham in, and

-keep the water in a simmer. When it has boiled about

-an hour throw in two carrots, four onions, two heads of

-celery, a sprig of parsley, two or three blades of mace

-and four cloves. If the ham is very <a id="chg4"></a>salty, it is well to

-change the water before putting in the seasoning. To

-obtain tenderness and mellowness the ham must not be

-allowed to boil hard, only simmer. Too much heat

-hardens all meat, especially salt meat. When the ham

-is done set it off in its own water, let it cool in it; by

-this means it will retain its moisture. When cool take

-it out, skin it, and dredge sugar over it, set it in the

-oven till it browns, or hold a hot shovel over it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DAUBE GLACEE OF BEEF, FOR COLD SUPPERS</span></p>

-

-<p>Take a thick round of beef—from four to six inches

-is the best size—make holes in it and stuff them with

-salted pork or bacon; roll each piece, before it is drawn

-through the beef, in pepper, salt, sugar, and vinegar,

-with minced parsley, and a very little minced garlic.

-If the weather is cold it will be better to keep the meat

-till the next day before cooking it. Boil two calf’s feet

-or four pig’s feet until they drop to pieces; pick out the

-<span class="pagenum" id="Page_61">[Pg 61]</span>

-bones and strain the liquor; set it away to jelly, or put

-it on ice to make it jelly. The next morning, put one

-half the jelly in a large stew pan, then add the beef, and

-cover it with the remainder of the jelly. Paste the pan

-over very tight or cover it extremely well, so that none

-of the flavor can escape. Cook this about four hours;

-when done, take out, cover with the liquor, and set it

-aside till it is jellied. This is delicious to eat cold, for

-suppers and collations.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED BRISKET OF BEEF, STUFFED</span></p>

-

-<p>A piece weighing about eight pounds requires five

-or six hours to boil. Before boiling the beef make a

-dressing of bread crumbs, pepper, butter, salt, sweet

-herbs, mace, and an onion, all chopped fine and mixed

-with a beaten egg. Put the dressing between the fat

-and the lean of the beef; sew it up to keep the dressing

-in. Flour a cloth, tie the beef up tight in it, and let it

-boil five or six hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROUND OF BEEF STEWED BROWN</span></p>

-

-<p>Make incisions in the beef and stuff with chopped

-onions, salt, pepper, and sweet basil, thyme and parsley.

-Dredge the meat with flour, lay some slices of

-bacon over it, and put it to brown in a close oven. Slice

-two turnips, four carrots, four salsifies, three stalks of

-celery and two onions; add a quarter of a cup of tomato

-catsup or two large tomatoes; season with salt and put

-all in the oven to cook with the meat. After it has

-been cooking in the oven two hours and is brown, add

-a cup of water with the vegetables. Cover again

-closely, and let this stew for one or two hours more, or

-until the meat and vegetables are tender.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_62">[Pg 62]</span>

-<span class="allsmcap">TO FRY A STEAK TO TASTE AS IF BROILED</span></p>

-

-<p>It sometimes happens that when the fire is low and

-the coals gone out, you are called on to cook a steak.

-Then get up a quick blaze in the stove with some kindlings.

-Put in a pan, over the blaze, a little butter; when

-it is hot lay in your steak; let it fry quickly; while frying

-cover the pan. Work some butter, salt and pepper

-together in a tin pan, and when the steak is done to

-taste, let it lie in this mixture a few minutes, and then

-serve. Do not salt a steak until it is cooked as salt

-will toughen it and draw out its juices.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROUND OF BEEF A LA BARONNE</span></p>

-

-<p>Boil a fat round of beef for half an hour, take it up

-and put in a deep dish; cut gashes in the sides of the

-meat, put pepper and salt into each gash; fill the dish

-the meat is in with claret wine; set it in to bake, adding

-as it goes in the stove three blades of mace, a cup of

-pickled capers, or nasturtiums, three white onions cut

-small, and a bunch of parsley cut fine. Stew or bake

-all together until the meat is tender. Toast some slices

-of bread very brown, lay them in the bottom of a dish,

-lay in the beef and pour the gravy around it, unless it

-is preferred in a sauce boat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROASTED BEEFSTEAKS</span></p>

-

-<p>Tenderloin or porterhouse steaks are the best for

-broiling. Have a clear fire of coals to broil on; rub the

-gridiron with a little fat of the meat; lay on the steak

-without salting, let it broil gently until one side is done,

-<span class="pagenum" id="Page_63">[Pg 63]</span>

-then turn. Catch the blood as you turn it, to make the

-gravy rich. If the steak is a large firm one, take a

-quarter of a pound of butter and work into it pepper

-and salt. When the steak is done lay it on to this seasoned

-butter, keep it hot until the butter melts, turn the

-steak in it a few times, put the blood with the gravy,

-and serve hot, with tomato sauce or catsup.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO ROAST BEEF IN A STOVE</span></p>

-

-<p>A fine roasting piece of beef may, if properly managed,

-be baked in a stove so as to resemble beef roasted

-before a large, open fire. Prepare the meat as if for

-roasting, season it well with salt, pepper, and a little

-onion if liked. Set the meat on muffin rings, or a trivet

-in a dripping pan, and pour into the pan a pint or so

-of hot water to baste the meat with. Keep the oven hot

-and well closed on the meat; when it begins to bake,

-baste it freely, using a long-handled spoon; it should be

-basted every fifteen minutes; add hot water to the pan

-as it wastes, that the gravy may not burn; allow fifteen

-minutes to each pound of meat unless you wish it very

-rare. Half an hour before taking it up, dredge flour

-thickly over it, baste freely and let it brown. Take the

-meat from the pan, dredge in some flour and seasoning

-if needed; throw into the gravy a cup of water, let it

-boil up once, and strain into a sauce boat or gravy

-tureen.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEG OF MUTTON BOILED A L’ANGLAISE</span></p>

-

-<p>Select a fat, fine leg of mutton, put it on the fire in

-warm water; when it boils skim it, and let it simmer

-gently for two hours and a half; throw in a tablespoonful

-<span class="pagenum" id="Page_64">[Pg 64]</span>

-of salt. When the mutton is done garnish with

-turnips mashed in cream, butter, pepper and salt, and

-send it to table with a sauce boat of caper sauce No. 11.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROAST LEG OF MUTTON</span></p>

-

-<p>Select a fine, fat leg, cut holes in it, and lard it with

-fat bacon; season with parsley, pepper, and salt and

-put it to bake in a slow oven. Roast it for two hours,

-and serve with tomato sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MUTTON STUFFED WITH MUSHROOMS</span></p>

-

-<p>Chop up half a pint of mushrooms, put them in a

-stew pan with some chopped parsley and onion, and a

-tablespoonful of grated lean and same of fat ham;

-season with salt and pepper, add the yolks of four

-eggs, stir it all together, and introduce it in the leg by

-taking out the bone or by making incisions in the mutton.

-Bake very brown, froth it up by dusting flour

-over it, and serve with a good brown gravy, in which

-some currant jelly is melted. Sauce No. 28 is very nice

-for stuffed leg of mutton.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MUTTON HAUNCH</span></p>

-

-<p>Let it lie in vinegar and water a few hours before it

-is put to cook. When wanted, rub it all over with pepper

-and salt, and when going to put it in the oven, cover

-it with a paste made of flour and water, to keep in the

-juices while baking; allow fifteen minutes to each

-pound of mutton. When half done, take off the flour

-paste, baste the meat well and dredge flour over it.

-Half an hour before serving, stir into the pan a quarter

-of a pound of butter, baste the meat freely, dredge

-<span class="pagenum" id="Page_65">[Pg 65]</span>

-flour over it again, and brown. Serve with port wine

-and jelly in the gravy, or if preferred, use one of the

-sauces mentioned for roast mutton.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MUTTON THAT WILL TASTE LIKE VENISON</span></p>

-

-<p>Take a hind quarter of lamb or mutton; rub it well

-all over with brown sugar, half a pint of wine, and

-same of vinegar. Let it stay in this pickle for a day

-or two, if the weather is cold. When it is wanted, wash

-it, dry it, and roast it, or it may be cut into steaks, or

-made into a pie like venison. Sugar is a great preservative,

-and gives a finer flavor than salt, which

-hardens delicate meats. Salt drains out the juices of

-mutton or lamb.

-<span class="pagenum" id="Page_66">[Pg 66]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="FOWLS_AND_GAME">FOWLS AND GAME</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">BOILED CHICKEN</span></p>

-

-<p>After the chickens are cleaned and trussed fold them

-in a nice white cloth, put them in a large stew-pan and

-cover them with boiling water; boil them gently, and

-skim carefully as long as any scum rises; let them simmer

-slowly as that will make them plump and white,

-while fast boiling will make them dark and lose flavor.

-When done lay them on a hot dish, and pour celery,

-oyster, or egg sauce over them. Serve some also in a

-boat, as it keeps hot longer than when poured over the

-fowls. Boiled tongue or ham should be served with

-boiled chicken. If the chicken is not very tough, an

-hour or an hour and a quarter is sufficient to boil it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COUNTRY FRIED CHICKENS</span></p>

-

-<p>Take a young, fat chicken, cut it up, pepper and salt

-it, dredge it over with flour, and set it by while you

-mix a cup of lard, and some slices of fat bacon in a frying

-pan. Let the lard get very hot, then drop in a few

-pieces of the chicken, always allowing room in the pan

-for each piece to be turned without crowding. As fast

-as you fry the pieces, put them on a dish over hot water

-to keep the heat in them while you make the gravy.

-Pour off some of the grease the chicken was fried in,

-and then dredge into the frying pan some flour, let this

-brown nicely and then pour into it a cup of sweet milk,

-little at a time; let it froth up, and then place your

-<span class="pagenum" id="Page_67">[Pg 67]</span>

-chicken back into the gravy for three minutes. If you

-like the chicken brown and dry, pour the gravy under

-it on the dish for serving.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED CHICKENS WITH STUFFING</span></p>

-

-<p>Truss and stuff the chicken as for roasting, dredge it

-all over with wheat flour, and put it in a pot of boiling

-water; take the pot off the fire for five minutes after

-the chicken is put in, or the skin will crack; then let it

-boil gently according to its age and weight, an old fowl

-requiring twice as long to boil as a young one; allow

-fifteen minutes to the pound. Take off all the scum as

-it rises, and when done serve with hard-boiled egg

-sauce, or parsley, or oyster sauce. This is a nice way

-to cook a fat old chicken, as it is much more tender

-and nourishing than baked, for if the chicken is old

-baking toughens it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEW, OR FRICASSEE OF CHICKEN</span></p>

-

-<p>Clean and wash the chicken, cut it up as for frying,

-lay it in a stew-pan with water to cover it; add a teaspoonful

-of salt and half as much pepper; set it to boil

-very gently, take off all scum as it rises. When the

-chicken is tender, which will be in an hour, take a teacup

-of butter, a tablespoonful of flour worked in it,

-and a bunch of parsley, put them in the stew-pan with

-the chicken; let all stew twenty minutes, and serve on

-toasted bread. Egg-balls around the toast add much

-to the beauty of this dish.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_68">[Pg 68]</span>

-<span class="allsmcap">CHICKEN FRICASSEE A LA MARENGO</span></p>

-

-<p>Cut the chicken up as for a fricassee, put it in a

-sauce-pan with a wineglassful of salad oil, and allow it

-to cook rather briskly for twenty minutes; then put in

-with it a quarter of a pound of truffles cut up, a bunch

-of parsley, six chives or small green eschalots, a

-bruised clove of garlic, and pepper and salt; let them

-stew for twenty minutes; then pour off the oil and take

-out the parsley. If only one chicken is used, throw in

-half a pint of button mushrooms, a ladleful of brown

-gravy sauce, and the juice of a lemon. Garnish this

-dish with pieces of fried bread and large crayfish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROAST CHICKENS</span></p>

-

-<p>Draw them and stuff with rich bread and butter

-stuffing; baste them with butter and a little fat bacon,

-seasoned with sweet herbs; brown nicely, and serve

-with their own gravy made by sifting in a tablespoonful

-of flour and a cup of hot water; add a little chopped

-parsley, and serve with hard-boiled eggs on the dish

-with the chickens.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN SAUTE WITH OYSTER SAUCE</span></p>

-

-<p>Cut up the chicken as for frying, roll each piece in

-salt, pepper, and sifted flour, and fry a light brown.

-Pour off most of the grease the chicken was fried in,

-and in the same pan put three dozen oysters with a

-pint of their juice, and a spoonful of lemon juice. Let

-<span class="pagenum" id="Page_69">[Pg 69]</span>

-them simmer a few minutes, and serve with pieces of

-fried bread around the dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COLD CHICKEN ESCALLOPED</span></p>

-

-<p>Mince cold chicken without the skin, wet it with

-gravy or hot water (gravy is best), and season with

-salt and pepper. To the minced meat of one chicken,

-put two ounces of sweet, fresh butter, cut small. Rub

-tin or silver scallop pans with butter, strew over the

-bottom powdered cracker, lay the minced chicken in,

-strew cracker over the top, and bake in a hot oven long

-enough to brown the top. Serve with celery or pickle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO BROIL A CHICKEN</span></p>

-

-<p>Clean it as usual and split it down the back, break

-the breast-bone with a stroke of the potato beetle,

-spread it out flat and lay it on the gridiron over clear

-coals; put the inside of the chicken to the fire first. Put

-a tin cover over it, let it broil quickly until nearly done,

-then turn it and finish without the cover. When nicely

-browned take it on a dish, season it with salt and pepper,

-and butter it freely; turn it once or twice in the

-butter and serve it hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN CURRY</span></p>

-

-<p>Cut up the chicken and stew as usual for the table.

-When done add a tablespoonful of curry powder.

-Serve rice with the dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN PIE, A LA REINE</span></p>

-

-<p>Cut two chickens up as for frying, lay some veal cut

-in small pieces in the bottom of your pie dish, cut up

-<span class="pagenum" id="Page_70">[Pg 70]</span>

-over the veal a slice of fat ham; on this place your

-chickens; place hard-boiled yolks of eggs in among the

-chicken. Take half a pint of white sauce, made with

-butter, flour, and milk or water; pour this over the

-chickens, season with a cup of chopped mushrooms,

-some parsley, pepper and salt (a good pie can be made

-if you omit the mushrooms and ham, but not so rich as

-this recipe); now cover your pie with a good paste,

-and bake for an hour or two.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN CHICKEN PIE</span></p>

-

-<p>Take two nice chickens, or more if they are small, cut

-them up as for frying, and put them in a pot to stew

-with some slices of fat meat. Let them cook for half

-an hour, then add a few onions and four Irish potatoes

-sliced small, so that in cooking they may be thoroughly

-dissolved in the gravy. Season with pepper, salt, a

-little parsley, and a quarter of a pound of sweet butter.

-When it is cooked well there should be gravy enough to

-cover the chickens. If you want it very nice, beat up

-two eggs, and stir into the stew with half a pint of

-milk. Line a five-quart pan with a crust made like soda

-biscuit, only more shortening; put in the chickens and

-gravy; then cover with a top crust. Bake until the

-crust is done and you will have a good chicken pie.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN POT PIE</span></p>

-

-<p>Cut up a chicken, parboil it, save the liquor it was

-boiled in. Wash out the kettle, or take another one, and

-in it fry three or four slices of fat salt pork, and put

-it in the bottom of the dish in which the pie is to be

-made; then put in the chicken and the liquor, also a

-<span class="pagenum" id="Page_71">[Pg 71]</span>

-piece of butter the size of a teacup, and sprinkle in

-some pepper; cover with a light crust and bake an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BONED TURKEY</span></p>

-

-<p>Chop up one pound of white veal, with a pound of fat

-bacon; season high with chopped mushrooms, parsley,

-pepper, salt, and a bunch of sweet herbs; when chopped

-fine, pound them in a mortar or pass them through a

-sausage grinder; add to this the yolks of three eggs,

-and place it by in a basin for use. Peel a pound of

-truffles, and cut up a boiled smoked tongue, a pound of

-fat bacon, or a pound of calf’s udder or veal. Next

-bone a turkey, or two fine capons, or fowls, and draw

-the skin from the legs and pinions inside. Take the

-turkey on a napkin—it is now limp and boneless—cut

-slices from the thick breast and place it on the skin

-where it seems to be thin, distribute the flesh of the

-fowl as evenly as you can on the skin; season it slightly

-with pepper and salt. Spread a layer of the prepared

-force-meat in the basin, let it be an inch thick; then

-place the cut-up tongue, bacon and veal, lay a row of

-chopped truffles and a layer of the force-meat until the

-skin is covered, or as full as it will hold. It must be

-sewed up the back, the ends tied, like a cushion, or roly-poly;

-to do this you must butter a cloth and put it

-tightly over the turkey skin, as it will be quite too

-tender to stand the cooking, etc., unless supported by a

-napkin. Tie it up tightly and place it in a round stewpan

-with the bones and any trimmings of veal or

-poultry at hand, add to it two boiled calf’s feet, or an

-ounce of gelatine, two onions stuck with four cloves, a

-bunch of parsley, six green onions, a bunch of sweet

-basil, and a bunch of thyme, two blades of mace, and a

-<span class="pagenum" id="Page_72">[Pg 72]</span>

-dozen pepper corns, or whole peppers; moisten all with

-half a pint of wine or brandy. Warm this up and put

-in your tied-up gelatine, pour over it as much white

-veal stock as will cover it well, put it back in the stove

-to simmer gently for two hours and a half; let the gelatine

-get cold in its own seasoning, and then take it out

-and put it under a weight while you remove the stock or

-gravy; take off all the cold grease from the surface and

-clarify with eggs in the usual way. When the gelatine

-is quite cold, remove the weight, take it from its napkin,

-wipe it and glaze it, and place it on a dish. Decorate it

-with the strained gravy, which should have been placed

-on ice as soon as clarified and strained. It will now be

-a firm jelly; if not, put it on ice again, and trim the

-boned turkey or fowls with it.</p>

-

-<p>Gelatines of turkeys, geese, capons, pheasants, partridges,

-etc., are made in the same way. This is from

-the finest source, and will repay any one who tries to

-make this magnificent dish. It has never, to my knowledge,

-been given in an American cook-book, as it was

-obtained from one who was <i lang="fr">Chef de Cuisine</i> to a

-crowned head of Europe.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WILD TURKEY</span></p>

-

-<p>If the turkey is old, or tough, it must be boiled one

-hour before being stuffed for baking. Then stuff it with

-oysters, bread and butter, and season with pepper and

-salt; baste with butter, and the juice of the turkey.

-Make the gravy by putting in the pan a pint of oysters,

-or button mushrooms, throw in a cup of cream, or milk,

-salt and pepper, and send to table hot, with the turkey.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A PLAIN WAY TO COOK A TURKEY BY ROASTING</span></p>

-

-<p>Make a dressing to suit you; there are several to

-<span class="pagenum" id="Page_73">[Pg 73]</span>

-choose from in this book, made from bread, or forcemeat.

-Stuff the turkey, season it with salt, pepper, and

-a little butter, dredge it with flour and put it in the

-oven; let the fire be slow at first, and hotter as it begins

-to cook. Baste frequently with butter; when the turkey

-is well plumped up, and the steam draws toward the

-fire, it is nearly done; then dredge again with flour, and

-baste with more butter until it is a nice brown. Serve

-with gravy and bread sauce; some like chestnuts stewed

-in the turkey gravy, and served with it. A very large

-turkey will take three hours to roast, one of eight

-pounds will take two hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROAST TURKEY A LA PERIGORD</span></p>

-

-<p>For this purpose choose a fine young hen turkey;

-make an incision at the back of the neck, and through

-this take out the entrails, as the turkey looks so much

-nicer than when otherwise cut. Cut away the vent, and

-sew up the place with coarse thread; singe off the hairs

-and scald the legs to get off the black skin, if the skin is

-black, as it sometimes is. The neck should be cut off

-close into the back, and the crop left entire; some cooks

-can do this and some think it too much trouble. Break

-the breast bone and take it out. Lay a little salt on the

-turkey, and cover it up, while you prepare the stuffing.

-Wash three pounds of truffles, if the hen turkey is a

-large one; if it is small two pounds will do. Peel the

-truffles and slice them; throw them into water, and

-scald them; add two pounds of fat ham, or bacon, also

-the turkey liver, and a quarter of a pound of veal liver;

-season this with pepper, salt, nutmeg, chopped thyme,

-and a clove of garlic. Set the stew-pan, containing all

-<span class="pagenum" id="Page_74">[Pg 74]</span>

-these ingredients, on a slow fire, and let them cook for

-an hour, stirring them occasionally, with a wooden

-spoon. Mash them all up and let it get cool; when cool,

-stuff the turkey full of the truffle dressing, and fill the

-crop also; sew it up carefully, and tie it with a string,

-then truss the turkey, and if time allows, put it away

-for the next day. It should then be roasted, keeping

-it well basted with the liquor the truffles were boiled

-in, and butter added to it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED TURKEY AND CELERY SAUCE</span></p>

-

-<p>Draw a fine, young turkey hen, and remove the angular

-part of the breast bone; take two pounds of fat veal

-dressing and stuff the turkey with it. Put over the fire

-to cook the veal, bones, and turkey giblets, to make

-some white soup stock; season this and let it boil until

-you want to put the turkey on to cook. Now truss your

-turkey and put it in a boiling pot with a carrot, two

-onions, a head of celery, and a bunch of sweet herbs;

-now pour over the turkey the stock from the veal and

-giblets; cover with it, if enough; if not, put in water to

-cover it and set it to boil; when it has boiled one hour,

-put it on the back of the stove, and let it simmer and

-braise, until dinner. Take off any strings that may

-look badly; dish it up. Pour over it a well-made <i lang="fr">puree</i>

-of celery, or oyster sauce, and send to table. This is

-an elegant mode of serving turkey.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED TURKEY WITH OYSTER SAUCE</span></p>

-

-<p>Clean and truss it the same as for baking. Stuff the

-turkey with oysters, bread crumbs, butter and mace, all

-mixed and seasoned. Put it on the fire in a kettle of

-<span class="pagenum" id="Page_75">[Pg 75]</span>

-water not hot, but slightly warm; do not drop it into

-boiling water or it will break the skin and spoil the

-appearance of the turkey. Cover it close, and when the

-scum rises take it off. Let the boiling continue for one

-hour, then put the pot containing the turkey on the

-coolest part of the stove, and let it simmer for half an

-hour. Serve with oyster sauce in a sauce boat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DUCK ROASTED</span></p>

-

-<p>Pick, draw and singe the duck; wash it out carefully

-and stuff it with potatoes, mashed with butter, onions,

-and parsley. Put it down to a good fire or in a hot

-oven, pour in a cup of water; let it roast for half an

-hour if it is fat and tender, longer if tough. As soon as

-the duck is cleaned, boil the giblets, and before serving,

-chop them up fine with some of the gravy from the

-duck, two tablespoonfuls of catsup, a lump of butter,

-and a little brown flour. Have lemons cut on side

-dishes, or serve with brown duck sauce No. 1. See

-sauces for meats, ducks, etc.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DUCKS, TAME AND WILD</span></p>

-

-<p>Tame ducks are prepared for the table the same as

-young geese, that is, stuffed with bread, butter, pepper

-and onion, or with mashed and seasoned Irish potatoes.

-Wild ducks should be fat, the claws small and supple;

-the hen is the more delicate. Do not scald wild ducks,

-but pick them clean and singe over a blaze. Draw and

-wipe them well inside with a cloth; rub pepper and

-salt inside and out; stuff each duck well with bread and

-butter stuffing. If the ducks are at all fishy, use onion

-in the stuffing, and baste very freely. It is well to

-<span class="pagenum" id="Page_76">[Pg 76]</span>

-parboil them in onion and water before stuffing; throw

-away the water and then proceed to stuff and roast

-them. Put in the pan a teacup of butter, baste well

-with this, and when nearly done, dredge flour over the

-ducks, and brown them nicely. For the gravy you must

-boil the giblets; while the ducks are cooking mince

-these fine; add pepper, salt, and a teaspoonful of

-browned flour. Take a glass of wine and a large spoonful

-of currant jelly; heat them and serve with the

-ducks, mixed with the giblets, or serve it in a dish

-alone; as you like.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CANVAS-BACK DUCKS</span></p>

-

-<p>These are cooked the same as wild ducks, without

-onion however, in the basting, as they have no disagreeable

-taste. Serve wine and currant jelly with

-canvas-back ducks.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO STEW DUCKS WITH GREEN PEAS</span></p>

-

-<p>Truss the ducks as for baking and boiling, and put

-them away in the pantry; then put two ounces of butter

-in a stew-pan on the fire, stir in two tablespoonfuls

-of flour, stir until it becomes brown or a fawn color;

-then pour in a pint of broth or gravy made from veal,

-or from water in which the ducks or chickens have been

-boiled. Stir this while cooking, and when it boils, put

-in the ducks; let them cook for half an hour, or until

-done or nearly so, then add a quart of green peas, an

-onion chopped, and a sprig of parsley; allow these to

-stew gently until done; remove the parsley and the

-ducks, and if there is too much sauce, cook it down a

-little; dish up, pour the peas and gravy over the ducks

-and serve.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_77">[Pg 77]</span>

-<span class="allsmcap">ROASTED DUCK</span></p>

-

-<p>Clean, draw and truss the duck, or ducks, wash them

-nicely, salt and pepper them, and get ready a sage and

-onion stuffing (see roast goose) or stuff with mashed

-potatoes, or bread, butter, onions, pepper and salt

-mixed, and bound together with an egg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BROILED TEAL DUCK</span></p>

-

-<p>Split the duck like a partridge down the back, broil

-on clear coals, butter freely, and serve on buttered

-toast; pepper and salt when broiled, just before putting

-on the butter; if salted before it extracts the fine flavor.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WILD DUCKS</span></p>

-

-<p>There are several kinds of ducks South, and some are

-very fine. Truss wild ducks and lay them in a pan to

-bake with a small onion in the body; put butter over

-them, with a bunch of celery, a little pepper and salt;

-cook slowly and garnish with lemon. Wild ducks should

-be wiped dry after they are drawn, and rubbed on the

-inside with pepper and salt, except the canvas-back,

-which should be left to its own delicious flavor.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WILD GEESE</span></p>

-

-<p>Wild geese should be cooked rare, and stuffed with a

-dressing of bread, butter, and a small quantity of pungent

-seasoning, such as onion, cayenne, or mustard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROAST GOOSE, WITH SAGE AND ONION</span></p>

-

-<p>Draw a fine fat goose, stuff it with a seasoning of the

-following mixture: Take four onions, peel them and

-boil them ten minutes in plenty of water to take from

-<span class="pagenum" id="Page_78">[Pg 78]</span>

-them the strong taste. When the onions have boiled

-take them from the fire, chop fine, and add to them a

-large spoonful of sage leaves dried and powdered, then

-add a cupful of stale white bread crumbs, a teaspoon

-of black pepper, a little cayenne, and a teaspoon of

-salt. Mix all together with a cup of milk or beef

-water, and stuff the goose with it. Put it in the oven

-and brown it nicely; baste often with butter; when

-done dish it with its own rich brown gravy, and send to

-table with a boat of apple sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GOOSE, WITH CHESTNUTS A LA CHIPOLITA</span></p>

-

-<p>Get the goose ready as usual. To prepare the stuffing

-take sixty large chestnuts, peel them by scalding,

-then put them in a stew pan with two ounces of butter,

-one onion chopped fine, and a sprig of parsley; chop

-and mix all together and stuff the goose with it; mix

-with the chestnuts one pint of good broth, and stew

-them down in it before stuffing the goose. Boil down

-the gravy very much, and when the goose is served,

-add the juice of two oranges, half a pound of currant

-jelly, and a lemon peel in the gravy. Pour this over

-the goose when it goes to the table.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GAME, VENISON, ETC.</span></p>

-

-<p>Venison is the finest game we have South. The

-haunch or saddle is always roasted; it requires constant

-attention, and should be turned and basted frequently

-while cooking. Cover the fat with thick white

-paper while cooking; when nearly done, take off the

-paper and baste well with claret wine, butter and flour.

-Currant jelly is the usual accompaniment of roasted

-venison, and is preferred by some to wine, in cooking

-it.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_79">[Pg 79]</span>

-<span class="allsmcap">VENISON STEAK</span></p>

-

-<p>Venison steak is good fried or broiled. If to be

-broiled, season with pepper, salt, and butter, and cook

-quickly on a hot gridiron. If the meat is not fat, make

-a gravy for it of wine, flour, and butter. Serve hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VENISON PASTY</span></p>

-

-<p>This is a pie made from the bones, meat, etc., of

-venison, after the steak and haunch are taken off. Cut

-up and stew, or braise the parts of meat intended for

-the pie; season with pepper, salt, port wine, butter,

-and if liked, mushrooms; stew all until tender, then

-make a paste and finish like chicken pie. This is better

-to eat cold than hot and should be rich enough to be a

-solid jelly when cold.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SQUIRREL, OR YOUNG RABBIT PIE</span></p>

-

-<p>Cut up two or three young squirrels or rabbits; put

-them in a saucepan to cook with two ounces of butter,

-a handful of chopped mushrooms, a bunch of parsley

-and two shallots chopped; season with pepper and salt,

-and a little thyme or sweet herbs; cook them a light

-brown. Throw in a glass of white wine, a half cup of

-brown gravy from veal or chicken, and the juice of

-half a lemon. Toss all up on the fire fifteen or twenty

-minutes, and it is ready to be put in the pie. If you

-have no gravy on hand, add to the rabbits a cup of

-sweet milk, and a piece of butter, as large as a hen’s

-egg. Make a nice paste, line the sides of the pan, pour

-in the stewed rabbit, and cover with paste. Bake until

-a light brown, and eat cold or hot. It is almost as good

-as venison pie.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_80">[Pg 80]</span>

-<span class="allsmcap">HARE OR RABBIT ROASTED</span></p>

-

-<p>If the hares and rabbits are young, the ears will be

-tender. Clean the rabbits and wash them through

-several waters. If to be roasted, they must be stuffed

-with grated bread crumbs, suet or butter, a chopped

-onion, the liver of the rabbit chopped, and a lemon peel

-grated. Moisten with eggs and a little claret. Put this

-in the rabbit and sew it up; baste with butter, and

-cook for two hours. Make the gravy with the drippings

-in the pan, a little cream or milk, and flour. If

-the rabbits are old, they are good stewed slowly with

-sweet herbs, wine, water, and chopped onions, and

-thickened with flour and butter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CEDAR, OR CAROLINA RICE BIRDS</span></p>

-

-<p>These are very small, but make a delicious pie by

-stewing them with butter and sweet herbs, and baking

-them in a light paste, with plenty of gravy.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PARTRIDGE OR QUAILS</span></p>

-

-<p>Are nice roasted or broiled, and served on toast. If

-baked they require constant basting.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PIGEON PIE. VERY NICE</span></p>

-

-<p>Take six pigeons, truss them, and stuff them with

-their own livers, a little bacon, some butter, parsley,

-and rolled cracker or a small piece of bread; salt to

-taste; cover the bottom of the baking dish with slices

-of veal or beef; season with chopped parsley, mushrooms,

-pepper, salt, and butter. Place the pigeons on

-this, and cover with a nice pie crust. When the pigeons

-are placed in the pan, lay between each two pigeons

-the yolks of two hard-boiled eggs. Be sure and have

-<span class="pagenum" id="Page_81">[Pg 81]</span>

-enough gravy to keep the pie very moist. This can be

-done by adding plain beef-stock or water as the pie

-bakes. Parboil the pigeons a little, also the beef, before

-putting them in the pan, and then keep the water

-they were boiled in to fill up the pie.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROAST PIGEONS</span></p>

-

-<p>Truss them when plucked and drawn, lay thin slices

-of fat bacon on their breasts; bake them three-quarters

-of an hour, and then make a gravy with their giblets,

-which should have been boiling for the purpose.

-Chop up the livers, etc., brown them and serve with the

-pigeons. Thin the gravy with the stock the liver was

-boiled in.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO ROAST A SUCKING PIG</span></p>

-

-<p>In selecting a pig for the table, one four weeks old is

-to be preferred. Let the pig be prepared in the usual

-way by the butcher, that is scalded, drawn, etc. Stuff it

-with a mixture of two or three onions, say half a pint

-when sliced and chopped, and a dozen leaves of sage,

-pepper and salt; set this to simmer on the fire, then

-throw in half a pint of bread crumbs if the pig is small—if

-a large one, put a pint of crumbs—a quarter of a

-pound of butter, and the yolks of four eggs. Cook this

-and stuff the pig with it; sew the pig up and put it in

-the oven to roast; baste it often with a brush or swab

-dipped in olive oil, dust a little sugar over it, and brown

-it evenly. Take off the head before serving, take out

-the brains, put them in a stew pan; add to them some

-chopped parsley, pepper, and salt, a cup of the gravy

-from the pig, and the juice of a lemon. Stir this over

-the fire, and send it to the table hot in a separate boat.

-<span class="pagenum" id="Page_82">[Pg 82]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="VEGETABLES">VEGETABLES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">IRISH POTATOES, MASHED AND BROWNED</span></p>

-

-<p>Boil them without peeling; peel them while hot, mash

-them up with sweet butter, a little milk, pepper and

-salt. Many like them better when mashed and smoothed

-over with a knife blade, and slightly browned in the

-oven. They can be kept hot in this way if the meal is

-kept back for a guest, which is convenient on some

-occasions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED IRISH POTATOES. A NICE BREAKFAST DISH</span></p>

-

-<p>Wash, peel, and slice six potatoes; throw them for a

-few moments into cold, salted water, take them out in

-five minutes and place them in a stew pan on the fire;

-cover them with cold water; when tender, throw off

-all the water, pour over them half a cup of sweet milk,

-a little salt, pepper, and chopped parsley, and thicken

-them with a spoonful of butter, rolled in flour, or a teaspoonful

-of flour, beaten in carefully to prevent it from

-lumping; stew a few moments and serve in a covered

-dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PUFFS</span></p>

-

-<p>Very nice potato puffs may be made by mashing

-seven or eight potatoes smoothly, and mixing in with

-them two well-beaten eggs, two tablespoonfuls of melted

-butter, also well-beaten, and a cup of milk. Pour it

-into a pan and bake in a hot stove.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_83">[Pg 83]</span>

-<span class="allsmcap">FRIED POTATOES</span></p>

-

-<p>Wash and pare a sufficient quantity for the meal.

-Slice them in the machine, taking care to bear down

-lightly, so as to have the slices very thin. Have ready

-a vessel of very hot lard, and drop the sliced potatoes

-into it, letting them remain till they begin to brown.

-Take them out with a wire ladle, scatter a little fine

-salt over them, and serve while hot. Success depends

-almost entirely upon having the lard sufficiently hot.

-If the potatoes do not brown, but absorb fat, and are

-limp and greasy, be sure the lard must be made hotter.

-Properly fried, they may be eaten with relish when

-cold, as they are crisp and palatable.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRIED POTATOES</span></p>

-

-<p>Pare and cut the potatoes in thin slices; throw them

-as you cut them into salted water to cool, and make

-them crisp. Put them piece by piece on a dry towel

-and wipe dry, then drop them into boiling fat, enough

-to float them. As they brown dip them out with a skimmer,

-and salt them a little.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POTATO CROQUETS</span></p>

-

-<p>Take six boiled potatoes (cold mashed potatoes will

-do), add three tablespoonfuls of grated ham, a little

-pepper, salt, and chopped parsley, also, the yolks of

-three eggs; form into balls, dip in egg and roll in bread

-crumbs; fry in hot lard; garnish with parsley.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SWEET POTATOES</span></p>

-

-<p>Are good baked plain in their skins; or boiled, peeled

-and sliced, served with butter; or boiled, and then

-<span class="pagenum" id="Page_84">[Pg 84]</span>

-sliced in a pan, butter and sugar thrown over them,

-and baked in the stove. Some persons like them boiled

-and mashed with butter, and browned in the oven like

-Irish potatoes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TURNIPS, TO COOK</span></p>

-

-<p>Boil or steam them after peeling; when they are

-quite tender, you must mash them like potatoes, and

-season with pepper, salt and butter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ONIONS BOILED AND FRIED</span></p>

-

-<p>Trim and peel them, and boil them in water until

-quite tender, then dish them. Season with salt, pepper

-and butter. Many like them cut in slices and fried a

-light brown; they are good on a beefsteak when washed

-in two or three waters after being sliced, then put into

-hot lard and some of the beefsteak gravy, fried gently

-until a light color, and served around the steak.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN CORN ON THE COB</span></p>

-

-<p>Get it as fresh from the field as possible, and if you

-desire it boiled on the cob you must (when it is well

-silked) throw it into boiling salted water. Corn requires

-only fifteen minutes boiling; too long boiling

-takes out the sweetness from the grain.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED GREEN CORN</span></p>

-

-<p>Take a dozen fresh, tender ears of corn; cut it off

-the cob, and put it in a stew pan with a quart of cold

-water. No salt at first. Let it cook half an hour and

-then stir in a lump of fresh butter, a spoonful of flour,

-and salt and pepper to taste. If too dry, add a cup of

-sweet milk, or water, if the milk is not convenient.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_85">[Pg 85]</span>

-<span class="allsmcap">GREEN CORN FRITTERS</span></p>

-

-<p>Beat three eggs with a cup of milk; to this add a pint

-of boiled green corn grated; throw in flour enough to

-make a batter thick enough to drop from a spoon; salt

-and pepper to taste, beat it very hard, and drop into

-boiling lard one spoonful at a time. This is a great

-luxury and a good substitute for oysters during the hot

-season.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SUCCOTASH, OR CORN AND BEANS MIXED</span></p>

-

-<p>Boil for half an hour two pints of green shelled

-beans, or the same amount of string beans; then pour

-off the water, cut the corn from two dozen ears, put it

-in the pot among the beans; add salt and pepper, and

-cover them with boiling water. Let it boil for half an

-hour, and add a lump of butter as big as a hen’s egg,

-rolled in flour; let this boil up once and it is done.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CORN OYSTERS</span></p>

-

-<p>One pint of grated green corn, one cup of flour, one

-dessertspoonful of salt, one teaspoonful of pepper and

-an egg. Mix all together, and drop and fry in hot lard.

-This is a nice breakfast dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROASTING EAR PUDDING</span></p>

-

-<p>Cut as much corn from the cob as you require; a

-dozen ears make a large pudding. To every three ears

-allow an egg, a spoonful of butter, a little pepper and

-salt, to suit your taste; fill and cover it with sweet

-milk. Let this bake an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OKRA AND CORN FRICASSEE</span></p>

-

-<p>Put a pint of cut okra in a frying pan in which there

-is a cupful of hot lard, or the fat of side meat; let it

-<span class="pagenum" id="Page_86">[Pg 86]</span>

-fry a little, then cut into it a pint and a half of corn;

-fry it until it is thoroughly cooked, pour off some of the

-grease, and dredge in a little flour, and a half cup of

-milk; pepper and salt, to taste, must be added just before

-dishing it up.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE WAY TO COOK OKRA OR GOMBO</span></p>

-

-<p>Take a pint of young tender okra, chop it up fine,

-add to it half as much skinned, ripe tomatoes, an onion

-cut up in slices, a tablespoonful of butter, a little salt

-and pepper, and a spoonful of water; stew all together

-till tender, and serve with meat or poultry.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALSIFY FRIED IN BATTER</span></p>

-

-<p>Scrape the salsify, throw it for a few moments into

-cold water, then parboil it, drain it and cut into lengths

-of three inches; allow it now to steep until cold, in a

-bowl with two tablespoonfuls of olive oil, one of French

-vinegar, pepper and salt; let it remain in this, occasionally

-turning it until ready to fry it. Then make a

-batter with eggs, milk, and flour; dip the salsify in

-this batter, and fry in hog’s lard; fry parsley with it

-and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATOES STUFFED</span></p>

-

-<p>Take five large tomatoes, slice off that part which

-joins the stalk, cut out a little of their pulp, take out

-the seeds, and strain them; chop up the pulp with a

-handful of parsley, a slice of fat bacon, a slice of ham,

-and a cup of bread crumbs; fry all these, and season

-with butter, pepper, salt, thyme, and the yolks of two

-eggs; take it off the fire as soon as the eggs are beaten

-<span class="pagenum" id="Page_87">[Pg 87]</span>

-in, and stuff the tomatoes. Bake them for half an hour,

-pour some brown sauce or gravy over them and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATOES TO BROIL</span></p>

-

-<p>Take ripe, red tomatoes, place them on the gridiron,

-broil, and turn until done through; then serve them

-whole, so that they can be seasoned at the table.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED TOMATOES, WITH OR WITHOUT SUGAR</span></p>

-

-<p>Pour boiling water over six or eight large, ripe tomatoes,

-let them remain in it a few minutes to scald

-the skins, then take them out and skin them. Chop

-them up and put them to stew with a little salt, pepper,

-and a small piece of butter; then add a spoonful of

-rolled cracker or toasted bread, and a tablespoonful of

-sugar, if liked; if not, omit the sugar, and let them

-stew gently, for half an hour longer.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO COOK SPINACH</span></p>

-

-<p>Wash in two or three waters, as the grit adheres

-very closely to spinach; when well washed, boil it one

-half hour in clear water; add a little soda, if it does

-not look a nice green. When soft, drain it well and

-chop very fine—it cannot be too fine; add butter, salt if

-needed, and pepper to taste; garnish with hard-boiled

-eggs cut in fancy shapes; or, in early spring, it is nice

-to poach two or three eggs, and lay on the freshly

-cooked spinach.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ASPARAGUS ON TOAST</span></p>

-

-<p>The fresher this vegetable is the better; and in picking

-and washing it, all stalks not crisp and tender

-should be thrown aside. Cut off nearly all the horny

-<span class="pagenum" id="Page_88">[Pg 88]</span>

-white parts, tie the rest in neat bunches, and boil in

-salted water for twenty minutes or half an hour; then

-take it out, let it drain a minute and lay on buttered

-toast, the heads all one way; cover with rich drawn

-butter sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ASPARAGUS WITH CREAM</span></p>

-

-<p>When cream is plentiful, cut the asparagus in inch

-pieces, boil, and then throw it into rich hot cream, with

-seasoning of pepper and salt.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED MUSHROOMS ON TOAST</span></p>

-

-<p>Pull out the stems of the mushrooms, and peel them;

-melt a tablespoonful of butter in a stew pan, throw into

-the butter a little salt, pepper, and powdered mace (if

-liked), lay the mushrooms in this, upper side down,

-and stew till they are tender, which will be in about

-twenty minutes. Fry a slice of bread until it is a light

-brown, and then arrange the mushrooms over it. Serve

-hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGG PLANT</span></p>

-

-<p>Parboil egg plant, slice it and dip each piece in

-beaten egg and roll it in pounded cracker; then drop

-it in hot lard and fry brown. Season with salt and

-pepper. They are delicious cooked this way, and taste

-<a id="chg5"></a>like soft-shelled crabs. Another way is to parboil them,

-mash them up and season with eggs, onions, pepper,

-salt and butter; then place the mixture back in the

-shell, and bake. Serve in their shells.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER WAY TO COOK EGG PLANT</span></p>

-

-<p>Parboil, slice them, and without rolling them in anything

-drop them into boiling lard; season with salt

-<span class="pagenum" id="Page_89">[Pg 89]</span>

-and pepper. Some like them mashed and added to a

-batter of eggs, flour and milk, seasoned with pepper

-and salt, and then dropped like fritters into hot lard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BURR ARTICHOKES</span></p>

-

-<p>Get them young or they are not tender, wash them in

-salted water, and put them to boil. Boil until you can

-pull off a leaf easily; salt them and serve with drawn-butter

-sauce, with vinegar in it, or mustard and oil, as

-preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SNAP BEANS, STEWED AND BOILED</span></p>

-

-<p>Pick and snap them when green and tender, cut them

-small, and throw into boiling water; let them cook

-gently for two hours; then stir in a half cup of broth,

-and a cup of milk; let them stew in this for half an

-hour longer; season with salt and pepper to taste.

-Many like them cooked with a piece of lean side bacon.

-They require several hours boiling, if not very young.

-Put the beans in first, and when half done, put in a

-pound or so of bacon to an ordinary mess of beans.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN ENGLISH PEAS, TO STEW</span></p>

-

-<p>Shell a quart of green peas for a small mess. Wash

-them in cold water, and put them on to cook in a stew

-pan with a pint of boiling water, or enough to cover

-them. Let them cook half an hour, and then stir in a

-large lump of butter rolled in flour; let this cook a few

-minutes, and add a teaspoonful of white sugar, same

-of salt and pepper, and serve while hot. Do not let

-them cook dry. Lamb and green peas is a favorite

-dish in the spring of the year.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_90">[Pg 90]</span>

-<span class="allsmcap">MARROWFAT PEAS</span></p>

-

-<p>This is a late sort of green pea, and is much richer in

-taste than the earlier ones, but not so delicate. They

-must be dressed like the early peas, by boiling in water,

-and when soft, pour off the water. They are sometimes

-a little strong if the water is not changed. Fill up with

-milk, or milk and water, and boil a little longer, then

-season with butter, pepper and salt, and thicken with

-a teaspoon of flour stirred in among the peas.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIMA, OR BUTTER BEANS</span></p>

-

-<p>Shell them, and lay them in cold water for an hour

-or so before cooking; this renders them more delicate

-and mealy. When ready to cook, put them in a stew

-pan in boiling water enough to cover them; let them

-boil fast and keep them covered while cooking; examine

-them in an hour, and if soft, pour off nearly all

-the water and stir in a lump of butter, some pepper

-and salt. Lima beans and sweet corn make the finest

-succotash, although string beans are generally used.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SQUASH, STEWED</span></p>

-

-<p>If not very young, you must peel the squashes, steam

-or boil them until tender, and season them with sweet

-milk or cream, and a little butter, pepper and salt; let

-them stew down in this until they are thick, and of the

-consistence of mashed potatoes. Another way is to

-take them from the steamer, mash them with a cut-up

-onion, and a slice or two of ham; then stew them down

-thick, adding pepper and salt to taste.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_91">[Pg 91]</span>

-<span class="allsmcap">STEWED SUMMER SQUASH</span></p>

-

-<p>Gather them while young and tender. Peel, cut them

-up, take out the seeds, and put them on to boil; let

-them cook rapidly until very tender. Drain them well

-in a colander, and mash with a wooden spoon. Put this

-pulp in a stew pan with a small piece of butter, a gill

-of cream, and a little pepper and salt; cook this, and

-stir constantly until the squash is dry. Serve very hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PUMPKIN WITH SALT MEAT</span></p>

-

-<p>This is very good cooked with salt meat and brown

-sugar. Slice the pumpkin and put it in the oven with

-brown sugar, or good molasses; slice some smoked

-meat and lay it in among the pumpkin; cook it tender.

-It is better than many things with more reputation.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CAULIFLOWER, WITH WHITE SAUCE</span></p>

-

-<p>Remove the green stalks, and if the heads are large,

-divide them into quarters; wash and boil them with a

-little pepper, butter and salt; serve with drawn butter

-or white sauce, when they become soft and tender.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEWED CABBAGE</span></p>

-

-<p>Cold cabbage left from dinner can be drained from

-the pot liquor in which it was boiled, and then simmered

-for half an hour in water, or milk and water;

-pour off all the water when it is tender, and stir in the

-pot a lump of butter or clarified drippings; let it cook

-gently, then throw in a cup of milk or cream; thicken

-<span class="pagenum" id="Page_92">[Pg 92]</span>

-it with flour, and season with pepper and salt. Serve

-with the cream gravy poured over the cabbage.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BEETS BOILED</span></p>

-

-<p>Wash the beets clean, but do not trim the roots, or

-they will bleed and lose their sweetness. If the beets

-are young and tender, they are nice cooked whole, and

-then stewed in a little butter, with sugar, salt and vinegar

-added. Let them simmer in this batter for twenty

-minutes, and serve. If the beets are large, boil, and

-slice them when cooked, and season with vinegar, pepper

-and salt, or slice them, and serve with butter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PARSNIP FRITTERS</span></p>

-

-<p>Boil the parsnips in salted water until they are done;

-make a batter of an egg, a spoonful of milk and flour,

-pepper and salt, and when the parsnips are cool

-enough to handle cut them in rounds, dip them in the

-batter and drop them into hot lard; fry a light brown,

-turn them and fry the other side. When brown on both

-sides, drain them from the grease. They are good,

-mashed like turnips.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MACARONI IN A MOULD</span></p>

-

-<p>Boil macaroni till it is tender, line a mould with it,

-fitting it in closely. Make a mince of any kind of meat,

-raw or cooked; season with sweet herbs, butter, pepper,

-chopped eschalot, and a couple of eggs; fill the mould

-with this and boil for twenty minutes. Serve with

-white sauce No. 10 put around the macaroni.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_93">[Pg 93]</span>

-<span class="allsmcap">MACARONI AND GRATED CHEESE</span></p>

-

-<p>Take a quarter of a pound of macaroni, break into

-lengths, and throw it into cold water to soak, an hour

-or so after breakfast. Boil it an hour, take it out of

-the pot and put in the bottom of the pan a layer of the

-boiled macaroni and then a layer of grated cheese;

-strew over the top a teaspoonful of salt and some

-lumps of butter as big as a nutmeg. Then fill up the

-pan with new milk and bake until browned on top, but

-never let it get dry; it is better to put water in, if your

-milk has given out, than to let it get the least dry. This

-is a rich dish when well made, but a poor one if badly

-made, and served dry.

-<span class="pagenum" id="Page_94">[Pg 94]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="EGGS_OMELETS_ETC">EGGS, OMELETS, ETC.</h2>

-</div>

-<hr class="medium">

-

-<p><em>In choosing eggs</em> hold each one up to the light; if

-fresh, the white will be clear and the yolk distinct; if

-they are not good, they will have a clouded appearance.</p>

-

-<p><em>Eggs for boiling</em> must be as fresh as possible; they

-may be kept fresh for several weeks by packing them

-in bran. Lay the small end of the egg downward in the

-box. You may also keep them for months by greasing

-them with melted lard, or beef fat, or in a weak brine

-of lime water and salt; strong lime water will eat the

-shell, and if <em>very</em> strong will cook the eggs. Add to a

-common bucket of water a pint of salt and a pint of

-lime; stir it well, and it is ready to receive the eggs.</p>

-

-<p><em>Omelets</em> require a thick bottomed pan, as an ordinary

-pan is too thin and would scorch the eggs before

-they could be properly cooked. For turning omelets,

-eggs, fried parsley, etc., have a skimmer spoon with a

-flat, thin blade, with holes, to let the fat from the fry.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD</span></p>

-

-<p>Wash the eggs clean, drop them as wanted in a stewpan

-of boiling water; if you desire them soft, let them

-boil just three minutes by the watch; if only the yolk is

-to be soft five minutes will do it; but if wanted very

-hard for salad, sandwiches, etc., let them boil ten or

-fifteen minutes. Then put them in cold water, to make

-them peel easily. If soft-boiled eggs are kept in the

-<span class="pagenum" id="Page_95">[Pg 95]</span>

-shell before eating them, they will harden very much

-from the heat of the shell.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGGS, AU GRATIN, FOR LENT</span></p>

-

-<p>Boil the eggs hard, peel and cut them in slices, and

-lay them in a deep dish in close circular rows. Make a

-sauce of a tablespoonful of butter, the yolks of four

-eggs, a little grated cheese and half a cup of sweet

-milk. Stir this over the fire until it thickens, pour it

-over the eggs, strew some bread crumbs on the top, and

-bake for about ten minutes; then send to table hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POACHED EGGS WITH TOAST AND ANCHOVY PASTE</span></p>

-

-<p>Toast six pieces of bread, shape them round, before

-browning; keep them where they will be hot until you

-poach the eggs. Take a tin dipper, half fill it with boiling

-water, and drop it gently into the pot again, holding

-it so that none of the water from the pot can get

-into the dipper; keep it firm by holding it yourself or

-getting it held for you, and break a nice fresh egg into

-the dipper; let it stand until the white is firm. Lay

-each egg on one of the slices of toast, use butter and

-salt on the toast for both egg and toast; break each egg

-in this way until your six eggs and six pieces of toast

-are used; butter very freely, and serve hot. Anchovy

-paste may be spread on the toast before the eggs are

-put on, but it is a nice dish without it and very suitable

-for a delicate breakfast.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_96">[Pg 96]</span>

-<span class="allsmcap">POACHED EGGS AND HAM</span></p>

-

-<p>Poach your eggs in a tin dipper, as directed, and

-when done put them on round slices of broiled or fried

-ham. Many prefer this to fried ham and eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGGS WITH BROWNED BUTTER AND VINEGAR</span></p>

-

-<p>Put four ounces of butter into an omelet pan over

-the fire; as it begins to sputter, break the eggs into it

-without disturbing the yolks, season with pepper and

-salt; fry the eggs carefully and remove them on to the

-dish in which they are to be served. Put two ounces

-more butter in the pan, fry it of a brown color; put to

-the butter two tablespoonfuls of vinegar, pour it over

-the eggs and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OMELETTE AU NATUREL</span></p>

-

-<p>Break eight eggs into a bowl; add a teaspoonful of

-salt, half as much pepper, beat up the whole very hard

-and throw in a tablespoonful of water. Have the omelet-pan

-on the fire with a cup of sweet butter heated to

-a gentle heat (fierce heat would scorch the eggs); pour

-the eggs into the heated butter; raise it as it cooks,

-with a skimmer-spoon, turn in the brown edges, or

-turn one half over the other, as it keeps in the lusciousness

-of the omelet. Keep gently rolling it, as it cooks,

-until, when done, it is round like a small roly-poly

-pudding. Omelette au naturel is the basis of all omelets,

-for, by substituting different seasonings, you have

-all the varieties of them. Parsley and onion chopped

-fine and mixed with the eggs is one variety; grated

-ham and parsley is another; sugar makes another class,

-and so on.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_97">[Pg 97]</span>

-<span class="allsmcap">A NICE OMELET WITH GREEN ONION</span></p>

-

-<p>Beat the whites and yolks of six eggs separately, put

-in a tablespoonful of butter, a spoonful of chopped

-green onion and one of fine-cut parsley, and mix with

-the eggs; then put it into a thick-bottomed pan, in

-which you have placed a half cup of butter. Roll it up

-as it cooks, and tilt the pan on one side, that the omelet

-may cook on the other side; roll up again as it cooks.

-Do not let it get hard and brown, but keep it soft. Keep

-on rolling as well as you can; a little practice will make

-you perfect. When the eggs cook, butter, pepper and

-salt them, and turn on a dish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OMELET FOR ONE PERSON</span></p>

-

-<p>Beat two eggs—yolks and whites separately; in a

-bowl put a tablespoonful of water, a little parsley, a

-teaspoonful of butter, and a little green onion, if liked;

-beat the eggs into this, and whisk all very rapidly for

-a few minutes; then pour it into a pan, where there is a

-tablespoonful of butter just hot enough to color the

-eggs; cook them very slowly, and roll up the omelet as

-it cooks until it is like a rolled pancake; pepper and

-salt it at the last moment of cooking, as putting in salt

-too soon makes eggs tough.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OMELET WITH PARMESAN CHEESE</span></p>

-

-<p>Break six eggs into a bowl, add a gill of cream, four

-ounces of grated cheese, some pepper and a little salt;

-beat the whole together, pour into a pan, roll up and

-bake as directed. Butter it well before sending to table.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_98">[Pg 98]</span>

-<span class="allsmcap">OMELET WITH SUGAR</span></p>

-

-<p>Beat six eggs, whites and yolks separately, with

-seven spoonfuls of powdered sugar. Flavor with lemon,

-and bake like a pudding for ten or fifteen minutes, or

-just long enough to set the eggs. Longer baking will

-spoil the jelly-like consistency of the omelet.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OMELETTE SOUFFLE</span></p>

-

-<p>Beat six eggs, the whites and yolks separately; put

-to the yolks four dessertspoonfuls of white sugar powdered,

-and the yellow rind of a lemon chopped very

-fine; mix them thoroughly, whip the whites to a high

-froth and add them to the yolks. Put quarter of a

-pound of butter into the pan, over a brisk fire, and as

-soon as it is completely melted pour in the mixture;

-stir it that the butter may be completely incorporated

-with the eggs. When it is so, put it in a buttered dish

-and set it over hot embers or ashes, strew powdered

-sugar over the top and color it with a hot shovel; this

-may be done in the oven. Serve as soon as possible, as

-it soon falls and so the appearance is spoiled.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OMELETTE SOUFFLE IN A MOULD</span></p>

-

-<p>Break six fresh eggs, separate the whites from the

-yolks, put with the yolks three spoonfuls of rice flour

-and a tablespoonful of orange-flower water; stir these

-well together, whip the whites of the eggs to a high

-froth, and mix them with the yolks. Pour the mixture

-into a buttered mould, about half full; bake it in a

-moderate oven for half an hour. When done turn it on

-<span class="pagenum" id="Page_99">[Pg 99]</span>

-to a dish and serve quickly. This omelet must be clear

-and shake like a jelly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A DELICIOUS OMELET</span></p>

-

-<p>Beat separately, and lightly, six eggs; add to them a

-tablespoonful of chopped green onion, and the same of

-parsley, chopped fine; beat them into the eggs with

-two tablespoonfuls of water, and at the last moment

-a little salt. Have a thick-bottomed skillet or pan on

-the fire, put in a teaspoonful of nice sweet butter, and

-when this is hot put in the eggs. Take a broad-bladed

-knife and keep rolling the omelet as it sets; do not let

-it get too brown, but roll it in an oblong shape; never

-turn an omelet over, but push and roll it, as described,

-then slide it on a hot dish, pour a spoonful of melted

-butter over it, and send it to table hot. A wood fire is

-the best, over which to cook an omelet, as you want

-only a blaze; a great heat in the stove makes it impossible

-to have the eggs of the light delicate brown

-required.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPANISH OMELET</span></p>

-

-<p>Beat up six eggs until quite light, add to them a cup

-of chopped ham and two small onions minced very fine.

-The onions should be cooked a little before being put

-into the eggs, or they will not be cooked enough. When

-mixed together put it into a thick-bottomed pan and

-commence rolling. When it is a light brown, give it the

-last roll, let it lie a moment in the pan, then dish it.

-Put fresh butter as it goes to table, for the butter the

-omelet is fried in is never good to send to table.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_100">[Pg 100]</span>

-<span class="allsmcap">OMELET WITH OYSTERS</span></p>

-

-<p>Break eight or ten eggs in a basin, whip them up well,

-add a gill of cream, a tablespoonful of sweet butter, a

-spoonful of chopped parsley, pepper and salt to taste;

-beat it again very light, then stir in a pint of chopped

-oysters, and when the butter is hot put in the omelet.

-When the eggs have partly set, roll the omelet in form

-of a cushion, which you can do by using the tin slice.

-Brown delicately, and serve with a little melted butter

-or some sauce you prefer.</p>

-

-<p>Grated Parmesan cheese is very fine in place of the

-chopped oysters; also, ham, in the above omelet, is an

-acceptable addition.

-<span class="pagenum" id="Page_101">[Pg 101]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="SALADS_AND_RELISHES">SALADS AND RELISHES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">GARNISHES</span></p>

-

-<p>Parsley is most universally used to garnish all kinds

-of cold meats, boiled poultry, broiled steak and fish of

-many kinds. Horse-radish is much liked on roast beef;

-slices of lemon are liked by many on broiled fish or

-boiled calf’s head, etc. Mint is liked by many on roast

-lamb, and currant jelly is generally liked on game,

-ducks, etc.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MUSHROOM CATSUP</span></p>

-

-<p>Lay fresh mushrooms in a deep dish, strew a little

-salt over them, then a fresh layer of mushrooms and

-salt, till you get in all the mushrooms. Let them stay

-in this brine three days; then mash them fine, add to

-each quart a spoonful of <a id="chg6"></a>vinegar, half a spoonful of

-pepper and a teaspoonful of cloves; pour all this in a

-stone jar, and place the jar in a pot of boiling water;

-let it boil two hours, then strain it without squeezing

-the mushrooms. Boil the juice fifteen minutes, and

-skim it well; let it stand a few hours to settle; bottle

-and cork it well. Keep it cool, or it will ferment.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A DELICIOUS FLAVOR FROM THYME, ETC.</span></p>

-

-<p>A delicious flavor from thyme, mint, sweet marjoram

-and rosemary may be obtained when gathered

-in full perfection. They should be picked from the

-stalks and put into a large jar, then pour strong vinegar

-<span class="pagenum" id="Page_102">[Pg 102]</span>

-or brandy over them; let them stay in this twenty-four

-hours, then take the herbs out, and throw in fresh

-bunches; do this three times, then strain the liquor or

-vinegar. Cork and seal the bottles tight. Do not let

-the herbs stay more than twenty or twenty-four hours

-in the liquid before straining, for fear of imparting an

-unsavory taste. This is very useful in soups.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CELERY AND SWEET HERBS VINEGAR</span></p>

-

-<p>Take two gills of celery seed, pound them and put

-them in a bottle; fill the bottle with sharp vinegar,

-shake it every day for two weeks, then strain and

-bottle it for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN TOMATO SOY, OR SAUCE</span></p>

-

-<p>Slice a peck of green tomatoes thin, salt them thoroughly,

-using a pint of salt. Let them stay in this all

-night, and in the morning drain them from the salt,

-wash them in cold water, and put them in a kettle with

-a dozen cut-up raw onions, two tablespoonfuls of black

-pepper, same of allspice, a quarter of a spoonful of

-ground mustard, half a pound of white mustard seed,

-and a tablespoonful of red pepper. Cover all with

-strong vinegar, and boil it until it becomes like jam.

-Stir it frequently while it is boiling or it will scorch.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SUPERIOR TOMATO CATSUP</span></p>

-

-<p>Get a bushel of ripe tomatoes, scald them until they

-are soft enough to squeeze through a sieve. When

-strained, add to the pulp a pint and a half of salt, four

-tablespoonfuls of ground cloves, same of cayenne pepper,

-a quarter of a pound of allspice and a tablespoonful

-of black pepper, a head of garlic skinned and

-<span class="pagenum" id="Page_103">[Pg 103]</span>

-separated, and a half gallon of vinegar. Boil until it

-is reduced one-half, then bottle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO CATSUP</span></p>

-

-<p>Take enough ripe tomatoes to fill a jar, put them in

-a moderate oven, and bake them until they are thoroughly

-soft; then strain them through a coarse cloth

-or sieve, and to every pint of juice put a pint of vinegar,

-half an ounce of garlic sliced, a quarter of an

-ounce of salt, and the same of white pepper finely

-ground. Boil it for one hour, then rub it through a

-sieve, boil it again to the consistency of cream; when

-cold, bottle it, put a teaspoonful of sweet oil in each

-bottle; cork them tight, and keep in a dry place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO CATSUP. RECIPE FOR MAKING A SMALL QUANTITY</span></p>

-

-<p>Take a gallon of ripe tomatoes, skin them by pouring

-boiling water over them; let them get cold and put

-them in a stew pan with four tablespoonfuls of salt, and

-the same of ground black pepper, half a spoonful of

-ground allspice, and three spoonfuls of ground mustard.

-Throw in eight pods of red pepper, and let all

-stew slowly until the tomatoes are soft and tender.

-Thin the mixture with enough vinegar to allow the

-catsup to be strained through a sieve; cook it fifteen

-minutes, and bottle up when cold. This will last in any

-climate, if well boiled and made according to these

-directions. Keep always in a cool, dark closet or cellar.

-Light ruins all catsups, pickles or preserves, when they

-are exposed to it. This is a fine recipe.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRENCH CHICKEN SALAD</span></p>

-

-<p>Roast one or two nice chickens, season them well,

-and when cooked, put them by to cool. Just before

-<span class="pagenum" id="Page_104">[Pg 104]</span>

-serving the dish, carve the fowls in small pieces, taking

-out all the large bones. Make a dressing of the

-yolks of six hard-boiled eggs to each fowl, mash the

-yolks very smooth with a wooden spoon and pour

-gently on them in a little stream a cup of olive oil;

-beat the eggs all one way till they are creamed. Add

-now a cup of vinegar to two fowls, a half cup to one,

-pepper, salt, and drop a little vinegar on the fowl, then

-pour on the dressing. Arrange on the dish, cool, fresh

-lettuce heads quartered, and slice six more hard-boiled

-eggs over all as a garnish. A few red beets are a

-handsome addition, mixed with the green lettuce and

-yellow eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHICKEN SALAD FOR A SMALL COMPANY</span></p>

-

-<p>Boil four eggs hard, throw them in cold water; when

-cool, take the yolks of two in a bowl, pour over them

-a spoonful of mixed mustard, an ounce of sweet oil, a

-saltspoonful of salt, and a little black pepper; mix this

-carefully, pouring in the oil a little at a time; when

-it is smooth, pour in four tablespoonfuls of good vinegar,

-and one-half a teaspoonful of sugar. This is the

-dressing for your salad.</p>

-

-<p>The chicken is supposed to be already boiled or

-baked. When cold, pick all the flesh from the bones

-and pile it in the centre of a glass bowl, or dish; mix

-with it three heads of celery, cut up fine, and season

-it with pepper and salt. About the time you wish it

-served, take six or seven heads of white-heart lettuce,

-split them, and place them closely around the cut-up

-chicken, and pour over it all the dressing. This is a

-plain and economical way, but if wanted richer, it is

-easy to add more eggs, and trim the salad with sliced

-hard-boiled eggs, over the top.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_105">[Pg 105]</span>

-<span class="allsmcap">A NICE CHICKEN SALAD</span></p>

-

-<p>Cut up the white parts of four or five heads of

-celery, reserving the green leaves. Pick all the meat

-from a fine baked chicken, chop this up, and mix it

-with the cut-up celery; lay it in a glass or china dish,

-where it will be cool.</p>

-

-<p>To make the dressing, rub the yolks of six hard-boiled

-eggs to a paste, with two spoonfuls of mixed

-mustard, a teaspoonful of white sugar, and enough oil

-to make it perfectly smooth; put this in slowly, a little

-at a time, and finish the dressing by pouring in half

-a cup of vinegar. Pour this over the celery and chicken,

-and garnish with white heads of split lettuce, also the

-reserved celery leaves, and four sliced hard-boiled

-eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POTATO SALAD</span></p>

-

-<p>Slice a pint of cold potatoes, put them in a dish,

-chop over them six eschalots, pepper and salt them,

-and pour over them a dressing of two tablespoonfuls

-of oil, one of made mustard, and half a cup of vinegar;

-it is better without eggs.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POTATO SALAD</span></p>

-

-<p>Slice cold potatoes, add to them chopped eschalots,

-and season with pepper, salt, mustard, oil, tomato

-catsup and vinegar. Garnish with sprigs of parsley.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO SALAD, WITH OR WITHOUT SHRIMP</span></p>

-

-<p>Slice a dozen large tomatoes, slice with them three

-or four sweet peppers, then pepper and salt the tomatoes;

-lay slices of tomato and a little sweet pepper

-until the dish is full. Pour over all a dressing of oil,

-mustard and vinegar. A pint of shelled shrimp is a

-great improvement to this salad, but it is good without.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_106">[Pg 106]</span>

-<span class="allsmcap">JAMBALAYA OF FOWLS AND RICE</span></p>

-

-<p>Cut up and stew a fowl; when half done, add a cup

-of raw rice, a slice of ham minced, and pepper and

-salt; let all cook together until the rice swells and

-absorbs all the gravy of the stewed chicken, but it

-must not be allowed to get hard or dry. Serve in a

-deep dish. Southern children are very fond of this;

-it is said to be an Indian dish, and very wholesome as

-well as palatable; it can be made of many things.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COLD SLAW WITH HOT SAUCE</span></p>

-

-<p>Chop fine a firm white head of cabbage, or better

-than that, slice it with a patent slicer; lay it in very

-cold water for an hour, then take it out, drain it, and

-when drained thoroughly, place it in the dish it is to

-be served in and pour over it the following sauce:

-Take two cups of strong vinegar to a quart of cut

-cabbage, stir in it one teaspoonful of mustard and salt,

-a tablespoonful of butter, and three teaspoons of white

-sugar. Make this all hot, and at the last moment stir

-in the yolks of two or three eggs; stir rapidly and pour

-on to the chopped cabbage in the dish. It should be

-served instantly or the sauce will harden.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN COLD SLAW, WITH VINEGAR</span></p>

-

-<p>This is made by chopping or slicing the cabbage as

-in the above recipe. When it is soaked, and is cool

-and firm, dust pepper on it, throw in a little salt and

-pour over it a cup of cold, sharp vinegar. Sliced hard-boiled

-eggs are a great improvement if put over the

-cabbage when sent to table. Sliced onions also make

-a good salad when seasoned with salt, pepper and vinegar.

-Mix a little sweet, sliced vegetable pepper with

-the onions.

-<span class="pagenum" id="Page_107">[Pg 107]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="PICKLES">PICKLES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">HINTS ON THEIR MANAGEMENT</span></p>

-

-<p>Pickles should always have vinegar enough to cover

-them; those intended for immediate use should be

-kept in wide-top stone-ware jars. Keep a cloth folded

-upon the pickles, and the jar covered with a plate or

-wooden vessel; they should occasionally be looked over,

-and the softest and least likely to keep, used first.

-Pickles intended for use the following summer should

-be assorted from the remainder when first made;

-choose those most firm, and of equal size; put them

-into stone, or glass-ware, with fresh vinegar to cover

-them; cover the vessel close, with several thicknesses

-of paper, or a tin cover, or if wide-mouthed bottles are

-used, cork them tightly.</p>

-

-<p>Cucumbers may be put down in a strong salt and

-water brine, to be greened and pickled as they are

-wanted. Keep them under the brine. When wanted,

-freshen them in two or three changes of water, for two

-or three days, until by cutting one open, you find it but

-little salt; then pour scalding vinegar over them three

-times, and keep them covered; add spices and seasoning

-to the vinegar, to suit the taste.</p>

-

-<p>The vessels in which pickles have been, whether of

-glass, wood, or stone, will never be fit for preserved

-fruit; they will surely spoil if put in them. After

-pickles are used, throw out the vinegar, wash the

-vessels first in cold water, then pour hot water into

-them, cover and let it remain until cold, then wash,

-<span class="pagenum" id="Page_108">[Pg 108]</span>

-wipe, and dry them near the fire or in the sun, and

-set them away for future use. Wooden ware will require

-to be wet occasionally, or to be kept in a damp

-place, that it may not become leaky. Should catsups

-seem frothy or foamy, put them in a bright brass, or

-porcelain kettle, over the fire; boil slowly, and skim

-until no more scum rises, then turn into an earthen

-vessel to cool, after which put in bottles and stop

-them tight.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES</span></p>

-

-<p>Take one hundred small cucumbers, or more, if you

-wish, salt them freely, and let them remain eight or

-ten hours; then drain them, put them into boiling

-vinegar enough to cover them, and place vine leaves

-among and over them to green them; let them scald a

-few minutes in the vinegar, and take them from the

-fire, but place them near it to keep warm and become

-green; if the leaves turn yellow, put fresh ones among

-them. When green you can pack them away in jars;

-season them at any time you may desire, as they

-will keep well if scalded thoroughly with the boiling

-vinegar.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CUCUMBER PICKLES IN WHISKEY</span></p>

-

-<p>Prepare your cucumbers as usual by letting them

-stay a few days in brine, or if time is an object scald

-them in brine, and then proceed to pickle them. The

-same brine may be used many times, pouring it boiling

-hot on each mess of cucumbers. If you have no vinegar

-convenient drop your scalded cucumbers into a

-mixture of one part whiskey and three parts water.

-<span class="pagenum" id="Page_109">[Pg 109]</span>

-Secure them carefully from the air, and by Christmas

-they will be fine, firm, green pickles, and the whiskey

-and water will be excellent vinegar. Add spices after

-they are pickled. If you do not wish all your pickles

-spiced, keep a stone-pot of well-spiced vinegar by itself,

-and put in a few at a time as you want them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CUCUMBER AND ONION PICKLE</span></p>

-

-<p>Take a dozen fine crisp cucumbers and four large

-onions. Cut both in thick slices, sprinkle salt and

-pepper on them, and let them stand. Next day drain

-them well and scald them in boiling vinegar; cover

-close after scalding. Next day scald again with a bag

-of mace, nutmeg and ginger, in the vinegar; then place

-them in jars and cork close. If the vinegar seems to

-have lost its strength, replace with fresh, and put the

-bag of spices in again to keep the flavor.</p>

-

-

-<p class="p2 center"><span class="allsmcap">OLD-TIME SWEET PICKLED CUCUMBERS</span></p>

-

-<p>Put your cucumbers in brine for eight days; slice

-them without soaking; let the slices be an inch thick.

-When cut, soak them until the salt is nearly out,

-changing the water very often. Then put them in a

-kettle, with vine leaves laid between the layers;

-cover them well with leaves, and sprinkle pulverized

-alum all through them, to harden and green them, then

-cover with vinegar, and set them on the back of the

-stove until they become green. Take the cucumbers

-out and boil them a little in ginger tea (half an hour

-will be enough). Make a syrup of one quart of strong

-vinegar, and one pint of water, three pounds of sugar

-to four pounds of cucumbers, with one ounce of cinnamon,

-<span class="pagenum" id="Page_110">[Pg 110]</span>

-cloves, mace and white ginger to every ten

-pounds of fruit. Make this syrup hot, and put in the

-cucumbers and boil them until clear. When they are

-clear take them out and boil the syrup until it is thick

-enough to keep. Pour it over the cucumbers, which

-should have been placed in jars ready for the syrup.

-They are now ready to use, or seal up, as may be

-desired. If not convenient to pickle after eight days

-salt brining, it does not hurt to let them remain a few

-days longer.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PICKLED EGGS</span></p>

-

-<p>When eggs are abundant and cheap, it is well to

-pickle some for a time of scarcity. Boil three or four

-dozen eggs for half an hour, let them cool, and then

-take off the shells, and place them in wide-mouthed

-jars, and pour over them scalding vinegar. Season

-the vinegar with whole pepper, cloves, or allspice, ginger,

-and a few cloves of garlic. When cold, they must

-be bunged down very close. Let them be well covered

-with the vinegar, and in a month they will be fit for

-use. The above pickle is by no means expensive, and

-as an accompaniment to cold meat is not to be surpassed

-for piquancy and gout.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SWEET PICKLE OF FIGS</span></p>

-

-<p>Put the figs in brine at night; in the morning, or

-after being in brine about twelve hours, take them out,

-wash off the salt, and put them in alum water for

-three hours. Then take them out and scald them in

-hot water until heated through. Make a syrup of a

-<span class="pagenum" id="Page_111">[Pg 111]</span>

-quart of vinegar, a pint of sugar with a tablespoonful

-of cinnamon, mace, and cloves each; boil half an hour,

-and pour on the figs boiling hot. Repeat the boiling

-next day, and bottle up and seal for future use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SWEET PLUM PICKLE</span></p>

-

-<p>Take eight pounds of fruit, four pounds of sugar,

-two quarts of vinegar, one ounce of cinnamon and one

-of cloves. Boil the vinegar, sugar and spices together;

-skim it carefully and pour it boiling on the fruit; pour

-it off, and skim and scald each day for three days;

-it will then be fit for use. If for putting away, scald it

-the fourth time and cork up tightly. Plums prepared

-in this way are superior to the old way, with

-sugar alone.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GREEN TOMATO SWEET PICKLE</span></p>

-

-<p>Slice tomatoes until you have seven pounds, sprinkle

-them with salt, and let them stand twenty-four hours.

-Then soak them for the same length of time in fresh

-water to get the brine from them. When drained off

-and ready, allow four and a half pounds of sugar, one

-ounce of cinnamon, one ounce of cloves, and enough

-vinegar to cover them. Boil the compound together

-and pour it over the tomatoes; let them stand twenty-four

-hours, then bring all to a boil, and tie away in

-jars, and keep in a cool place away from the light.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CANTALOUPE SWEET PICKLE</span></p>

-

-<p>Take a ripe cantaloupe, quarter it, remove the seeds

-and cut it into pieces an inch square. Put the cut

-pieces in a stone crock, and pour on scalding vinegar;

-when it cools heat it again, and return it to the cantaloupe.

-<span class="pagenum" id="Page_112">[Pg 112]</span>

-Repeat this next day. On the fourth day

-take out the fruit and add fresh vinegar to cover it.

-To every quart of this vinegar add three pounds of

-loaf sugar, and five pounds of cantaloupe. Put to

-them nutmeg, cinnamon and mace, to taste. Put all

-in a porcelain-lined kettle and simmer until the fruit

-can be pierced with a straw. Pack it in small jars

-and keep in a cool place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOPPED CABBAGE PICKLE</span></p>

-

-<p>Put together one pint of chopped onions, three gills

-(or three wineglassfuls) of white mustard seed, three

-tablespoonfuls of ground mustard and the same of

-celery seed; add a pound of brown sugar and three

-quarts of good vinegar. Cook this compound slowly

-until it begins to thicken, then pour it hot upon two

-gallons of chopped cabbage, which should be shaved or

-chopped very thin. This pickle is ready to bottle for

-use when it has boiled fifteen minutes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE</span></p>

-

-<p>Cut four cabbage heads into eighths, if large, or

-quarters, if small; they must be white and tender.

-Soak it in strong brine for three days and scald it in

-clear water until you can pierce it with a straw. Take

-it out and dry it on large dishes for twenty-four hours.

-Then put it into strong vinegar, with powdered turmeric,

-sufficient to color the cabbage yellow. Let it

-remain in this vinegar ten days; then take it out and

-drain on a sieve for several hours. Have the following

-spices prepared, then pack in a jar alternately one

-layer of cabbage and one of spices. For each gallon

-<span class="pagenum" id="Page_113">[Pg 113]</span>

-of vinegar allow five pounds of sugar, three ounces of

-turmeric, two of ginger, four of horseradish, two of

-white mustard seed, one-half ounce of celery seed,

-quarter of an ounce of mace, two ounces of whole pepper,

-white if you can get it, and four ounces of garlic.

-Scald the vinegar and sugar together, and pour hot on

-the cabbage and the spices. Cover tight, and you will

-have an admirable pickle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PICKLE RED CABBAGE</span></p>

-

-<p>Slice the cabbage and sprinkle with salt. Let it

-remain three days; drain, and pour over it boiling

-vinegar in which you have put mace, bruised ginger,

-whole pepper and cloves; let it remain in this until

-next day. Then give one more scald, and it is ready

-to put up for use. The purple red cabbage is the best.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOW-CHOW PICKLE</span></p>

-

-<p>Take a quarter of a peck each, of green tomatoes,

-pickling-beans, and white onions (scald the onions

-separately), add one dozen cucumbers, green peppers,

-and a head of cabbage chopped. Season with ground

-mustard, celery seed, and salt to taste. Pour over

-these the best cider vinegar to cover them, and let all

-boil two hours, and while hot add two tablespoonfuls

-of sweet oil and the same of white sugar. Bottle and

-seal up carefully in wide-mouthed glass jars.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PICKLED CAULIFLOWER</span></p>

-

-<p>Take large, ripe, full-blown cauliflowers; divide the

-pieces equally and throw them into a kettle of boiling

-water; boil them until a little soft, but not as much as

-if for the table. Take the pieces out and let them cool,

-<span class="pagenum" id="Page_114">[Pg 114]</span>

-then scald an ounce of mace, to each quart of good

-cider vinegar, and pour it hot on the cauliflower.

-Spices such as are usually used in pickling, improve

-this recipe, and should be tied in a bag and thrown in

-with the pickle at the last, remembering not to use

-dark spices, as they discolor the cauliflower. White

-pepper, white mustard seed and ginger are the spices

-suitable for this pickle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PICKLED LEMONS</span></p>

-

-<p>They should be small and have a thick rind. Rub

-them hard with a piece of flannel, then slit them

-through the rind in four quarters, but not through the

-pulp; fill the slits with salt hard pressed in, set them

-upright in a crock four or five days, until the salt

-melts. Turn them each day in their own liquid until

-they get tender. Make the pickle to cover them of

-vinegar, some of the brine of the lemons, pepper and

-ginger; boil this pickle and skim it well, and when cold

-put it over the lemons with two ounces of mustard seed

-and two cloves of garlic, to six lemons. This is fine

-for fish when the lemons are all used.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PICKLE ONIONS</span></p>

-

-<p>Peel the onions, boil some strong salt and water and

-put it over them, cover, and let them stand twenty-four

-hours, then take them up with a skimmer; make some

-vinegar boiling hot, put to it whole pepper and mustard

-seed, and pour it over the onions to cover them;

-when cold cover close.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PREMIUM MUSTARD PICKLE</span></p>

-

-<p>Soak three quarts of small cucumbers, gherkins, or

-green tomatoes, in strong salt water for three days;

-<span class="pagenum" id="Page_115">[Pg 115]</span>

-then put them into fresh cold water for a day or two,

-then scald them in plain vinegar and set them by in a

-place to cool. Take a gallon of vinegar, add to it one

-ounce of white mustard seed, two ounces of turmeric,

-three of sliced ginger, two of shredded horseradish,

-one-half pound of mustard, three pounds of brown

-sugar, one-half pint of sweet oil, one ounce each of

-celery seed, black pepper, cloves, mace, and one teaspoonful

-of cayenne pepper. Boil all these ingredients

-for fifteen minutes and pour it on the cucumbers,

-gherkins, or other scalded vegetable you may wish to

-pickle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WALNUT PICKLE</span></p>

-

-<p>Pick the walnuts about the Fourth of July. They

-should be so soft that a pin can be run through them.

-Lay them in salt and water ten days, change the water

-two or three times during the ten days. Rub off the

-outside with a coarse cloth and proceed to finish the

-pickle. For one hundred nuts, make a pickle of two

-quarts of vinegar, one ounce of ground pepper, same

-of ginger, half an ounce of mace, cloves, nutmegs and

-mustard seed. Put these spices in a bag, lay it in the

-vinegar and boil all together a few minutes; then set

-the pickle away for use. If the vinegar is not very

-strong, add fresh vinegar to the last scalding of the

-pickles.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PICKLED OYSTERS</span></p>

-

-<p>Take fine large oysters, put them over a gentle fire in

-their own liquor, and a small lump of butter to each

-hundred oysters. Let them boil ten minutes, when

-they are plump and white; take them from their liquor

-with a skimmer and spread them on a thickly folded

-cloth. When they are firm and cold take half as much

-<span class="pagenum" id="Page_116">[Pg 116]</span>

-of their own liquor and half of good vinegar, make this

-hot, and take a stone crock, put in a layer of oysters, a

-spoonful of ground mace, a dozen cloves, allspice, and

-whole pepper alternately. If to be kept, put them in

-glass jars with a little sweet oil on top. Stop them

-and seal tight, and they will, if kept in a cool place, be

-good for months.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COUNTRY GREEN PICKLE</span></p>

-

-<p>One peck of tomatoes, eight green peppers to be

-chopped fine. They must be the vegetable or sweet

-pepper. Soak the tomatoes and pepper twenty-four

-hours in weak brine; drain off the brine, and add to

-the green tomatoes a head of finely chopped cabbage;

-scald all in boiling vinegar twenty minutes. Skim it

-out from the vinegar, and place in a large jar, and add

-three pints of grated horseradish and such other spices

-as you please. Fill the jars with strong cold vinegar

-and tie up for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO SAUCE PICKLE</span></p>

-

-<p>One gallon of tomatoes and one gallon of vinegar.

-Slice the tomatoes (green ones are firmest), and

-sprinkle salt between each layer. Let them remain thus

-for twelve hours, then rinse them, and put them to

-drain on a sieve. Put your vinegar to boil with a

-dozen onions cut up in it, season high with cloves, pepper

-and ginger, and when this boils throw in your

-tomatoes and let them boil five minutes. Finish by

-stirring in one-quarter of a pound of mustard and a

-pound of sugar; then add a quart of vinegar and bottle

-it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN PEACH PICKLE</span></p>

-

-<p>Take eight or ten fine, nearly ripe peaches; free-stone

-are preferred by some, but experience teaches

-<span class="pagenum" id="Page_117">[Pg 117]</span>

-that clings make the firmest pickle. Wipe off the

-down with a flannel rag, and put them into brine

-strong enough to bear up an egg. In two days drain

-them from this brine, and scald them in boiling vinegar,

-and let them stay in all night. Next day boil in

-a quart of vinegar, one ounce of whole pepper, one of

-broken-up ginger, eight blades of mace, and two ounces

-of mustard-seed; pour this boiling on the peaches, and

-when cool, put them in jars, and pack away carefully

-in a cool place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACH PICKLES</span></p>

-

-<p>Take ripe, sound, cling-stone peaches; remove the

-down with a brush like a clothes brush; make a gallon

-of good vinegar hot; add to it four pounds of brown

-sugar; boil and skim it clear. Stick five or six cloves

-into each of the peaches, then pour the hot vinegar

-over them, cover the vessel and set it in a cold place

-for eight or ten days, then drain off the vinegar, make

-it hot, skim it, and again turn it over the peaches; let

-them become cold, then put them into glass jars and

-secure as directed for preserves. Free-stone peaches

-may be used.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACHES AND APRICOT PICKLE</span></p>

-

-<p>Take peaches fully grown, but not mellow; cover

-them in strong salt and water for one week. Take

-them from the brine and wipe them carefully, rubbing

-each peach to see if it is firm. Put to a gallon of vinegar

-half an ounce each of cloves, pepper corns, sliced

-ginger root, white mustard seed, and a little salt.

-Scald the peaches with this boiling vinegar, repeat this

-three times; add half as much fresh vinegar, and cork

-them up in jars. Keep them dark and cool. Light

-will spoil pickles or preserves as much as heat does.

-Apricots may be pickled in the same way.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_118">[Pg 118]</span>

-<span class="allsmcap">GREEN PEACHES PICKLED</span></p>

-

-<p>Brush the down from green peaches (cling-stones);

-put them in salt and water, with grape leaves and a bit

-of saleratus; set them over a moderate fire to simmer

-slowly until they are a fine green, then take them out,

-wipe them dry, and smooth the skins; take enough vinegar

-to cover them, put to it whole pepper, allspice, and

-mustard seed, making it boiling hot, and turn it over

-the peaches. Repeat the scalding three successive days.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACH MANGOES</span></p>

-

-<p>Steep some large free-stone peaches in brine for two

-days, then wipe each peach carefully, and cut a hole in

-it just sufficient to allow the seed to come out; then

-throw them into cold vinegar until you make the stuffing,

-which is to fill up the cavity occupied by the seed.

-Take fresh white mustard seed which has been wet with

-vinegar, and allowed to swell a few hours, scraped

-horseradish, powdered ginger, a few pods of red pepper,

-a few small onions, or, better still, a clove of garlic.

-Mix all with vinegar, and add half as much chopped

-peach. Stuff the peaches hard with this mixture, replace

-the piece cut out, and tie it up tight with pack-thread.

-Boil a quart of vinegar for each dozen peaches;

-season it with the same spices as the stuffing. Boil the

-spices in a small bag, and then put in the peaches and

-let them scald ten or fifteen minutes, just long enough

-to be thoroughly hot all through. Place the peaches in

-jars, and pour scalding vinegar well spiced over them—the

-vinegar must cover them; add at the top a tablespoonful

-of salad oil. Cover the jar tight by tying

-leather over it.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_119">[Pg 119]</span>

-<span class="allsmcap">MELON MANGOES</span></p>

-

-<p>Get the late, small, smooth, green melons, they

-should not be larger than a teacup; cut out a piece

-from the stem end large enough to allow you to take

-the seeds from the inside; scrape out all the soft part,

-and when done, cover with the piece cut out and lay

-them in rows in a stone or wooden vessel as you do

-them. Make a strong brine of salt and water, pour it

-over the melons and let them remain in it twenty-four

-hours. Prepare the following stuffing: sliced horseradish,

-very small cucumbers, nasturtiums, small white

-onions, mustard seed, whole pepper, cloves and allspice;

-scald the pickles and cull them. Rinse the melons

-in cold water, then wipe each one dry and fill it.

-Put a cucumber, one or two small onions, with sliced

-horseradish and mustard seed, into each melon; put

-on the piece belonging to it and sew it with a coarse

-needle and thread; lay them in a stone pot or wooden

-vessel, the cut side up; when all are in, strew over

-them cloves and pepper, make the vinegar (enough to

-cover them) boiling hot, and put it over them, then

-cover with a folded towel; let them stand one night,

-then drain off the vinegar, make it hot again and pour

-it on, covering as before. Repeat this scalding four

-or five times, until the mangoes are a fine green; three

-times is generally enough. Be sure the melons are

-green and freshly gathered. The proper sort are the

-last on the vines, green and firm. If you wish to keep

-them till the next summer, choose the most firm, put in

-a jar and cover with cold fresh vinegar; tie thick

-paper over them.

-<span class="pagenum" id="Page_120">[Pg 120]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="BREAD_AND_YEAST">BREAD AND YEAST</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">REMARKS ON YEAST</span></p>

-

-<p>Without good yeast to start with it is impossible to

-make good bread, therefore I devote a few moments to

-this important consideration. There are several kinds

-of yeast used for raising bread and rolls. Brewers’

-yeast is given to start with, though too strong for a

-family bread. Bakers’ is better, but not always to be

-had. A housekeeper should get a little of any good

-yeast to commence with, and when she finds it is good,

-and is well risen and sweet, instead of pouring it into

-flour, and baking it, it is better to thicken it with cornmeal,

-cut the cakes out, dry in a cool place, and keep

-the cakes always on hand for any purpose to which

-they are suited, <i>i. e.</i>, in the making of bread, rolls,

-pocketbooks, loaf, cake, sally lunn, or any kind of light

-biscuit.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE RISING WITH YEAST CAKE</span></p>

-

-<p>Take a heaping spoonful of good yeast cake pounded,

-one-half a cup of warm water, a lump of sugar, and

-enough sifted flour to make a thick batter. Set this to

-rise in a cool place in summer, and a warm place in

-winter. It will be light and ready to use in about three

-hours, unless it is kept very cool. A heaping spoonful

-is the proper quantity for one quart of flour; half a

-cup of lard will make the bread better and richer. It is

-well to grease the bread on top before baking.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_121">[Pg 121]</span>

-<span class="allsmcap">TURNPIKE CAKES, COMMONLY CALLED HARD YEAST</span></p>

-

-<p>Put a cup of hops into a pint of water; when boiling

-hot, strain it over a pint of corn-meal; add a teacup of

-bakers’ yeast, and when cool roll the dough in flour,

-and cut it out into cakes, and dry them for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES

-NOT TURN SOUR</span></p>

-

-<p>Take two teacupfuls of corn, parch it thoroughly,

-being careful not to burn it; add a good handful of

-hops; boil in water enough to cover well, for an hour

-and a half. Pare six good-sized potatoes, and boil

-them for half an hour with the corn and hops. Sift the

-potatoes (when done) through a colander, and strain

-the liquor through a cloth onto the potatoes; add a

-tablespoonful of vinegar, one cup of sugar, and a half

-cup of salt; put in cold water enough to make up a

-gallon. Put the whole in a jug, having added a teacupful

-of good yeast to raise it. Set the jug, without corking,

-in a warm place till it begins to “work,” then cork

-it and put it in the cellar, and the longer it stands the

-better it becomes. When wanted for bread, you should

-(at noon) take five or six boiled potatoes, mash them

-very fine, stir in a teacupful of flour, and pour on a

-quart of boiling water; then put in a cup nearly full of

-yeast, and set the ferment in a warm place till night;

-then set a soft sponge, with warm water and flour, adding

-the ferment; it will be ready to mould up hard the

-first thing in the morning. Let it rise till quite light,

-then mould it out in loaves, rise again, and bake in the

-usual way. The sponge should not be set near the stove.

-<span class="pagenum" id="Page_122">[Pg 122]</span>

-The superior qualities of this yeast are shown by the

-fact that you never use saleratus in the bread, and it

-never sours. If the directions are followed, with good

-flour, you may be sure of sweet light bread every time.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MISS BEECHER’S POTATO YEAST</span></p>

-

-<p>Mash six boiled potatoes, mix in half a coffeecup of

-flour, two teaspoonfuls of salt, and add hot water until

-it is a batter; beat all well together. When it is blood-warm

-add to it one-half cup of brewers’ yeast, or a

-whole cup of home-brewed yeast. When this is light,

-put it in a bottle, and cork it tight for use. Keep it as

-cool as possible.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER POTATO YEAST WITHOUT HOPS</span></p>

-

-<p>Boil and mash sufficient potatoes to fill a pint cup;

-add to them a pint of water, boil them together, stir in

-flour enough to form a thick batter, and when cool, add

-a yeast cake, or a cup of good yeast. Bottle and put

-away in a cool place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">YEAST WITH HOPS</span></p>

-

-<p>Peel and boil eight large Irish potatoes. Boil a handful

-of hops in a little water, or in the water the potatoes

-were boiled in; mash the potatoes fine, and strain

-the water from the hops over them. Put in a cup of

-flour to the potatoes before the water is poured on, as

-it mixes better when dry; mix all together and beat it,

-then put in half a cup of good yeast, or a yeast cake.

-This will keep good for a week if kept cool.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_123">[Pg 123]</span>

-<span class="allsmcap">HOME-MADE YEAST</span></p>

-

-<p>Boil one pound of good flour, one-quarter of a pound

-of good sugar, and a tablespoonful of salt in two gallons

-of water. Boil for two hours, and bottle it for use.

-This will do if you are where you cannot get bakers’

-yeast, or turnpike cakes to start your yeast, but is not

-always reliable.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALT RISING YEAST</span></p>

-

-<p>Take a pint of new milk, warm from the cow if possible.

-Put in a teaspoonful of salt, and thicken it with

-flour to the consistency of batter cakes. Set this in a

-warm place to rise, and make your biscuit or bread up

-with it, and some new milk, or milk and water warmed

-together.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT</span></p>

-

-<p>Take a pint of new milk, stir in nearly a pint of boiling

-water, then salt it with a teaspoonful of fine salt;

-thicken this with flour enough to make a thick batter.

-Set it in a warm place to rise, and it is ready to mix

-into bread. Mix the yeast in a soft dough with fine

-flour, a little lard, and a cup of water; mould it, and

-set it to rise. When well risen, bake it a nice brown.

-Wrap it in a damp cloth for a few minutes, and let it

-cool slowly before it is cut. This is a good bread for a

-delicate stomach, which is sometimes painfully affected

-by hop-yeast bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HARD FIG-LEAF YEAST MADE WITHOUT HOPS</span></p>

-

-<p>During the war we could get no hops, and found that

-fig-leaves were a good substitute. <em>To Make Fig-Leaf

-Yeast.</em>—Take a pint cup of the leaves, put them to a

-<span class="pagenum" id="Page_124">[Pg 124]</span>

-quart of cold water, and boil them until a strong tea or

-decoction is made—this is to be put away to cool; then

-pour off the tea carefully, leaving the dregs and leaves.

-Now boil and wash Irish potatoes enough to fill a pint-cup,

-put them to the tea of fig-leaves, beat them up with

-a tablespoonful of brown sugar and flour, to make a stiff

-batter, and put it in a covered vessel to rise. When this

-yeast is light and frothing, thicken it immediately (as

-keeping too long injures it) with corn-meal, until it is

-thick enough to be rolled out like biscuit. Roll it out,

-cut and dry the cake, turning them very often until dry.

-This will be a supply of yeast for several months. When

-you wish to make bread, take one of the cakes in the

-morning, put it in a covered mug or pitcher; put on it a

-cup of cold water, and when it is dissolved, put to it a

-spoonful of brown sugar, and make a batter of the water

-and yeast cake. Make this batter as stiff as pound-cake

-batter, and when it rises well, mix with two quarts

-of flour, and the bread will be most excellent, if carefully

-made according to these directions. Use lard as

-usual in making the bread up for baking.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE A LOAF OF GOOD BREAD</span></p>

-

-<p>One large spoonful of hop yeast, or a yeast cake; put

-this to a pint of water, mash to this two Irish potatoes,

-and stir all together. Sift in flour until you have a stiff

-batter, and set it to rise. When it is very light, stir in

-a spoonful of lard, and enough flour to enable you to

-mould it into a loaf. When moulded, grease the top, and

-set it to rise again. If really light, you can now bake

-it; but if <em>not</em>, work it down again, and mould it over and

-let it rise again. This is made plain and definite, for

-nothing is more discouraging for a young housekeeper

-<span class="pagenum" id="Page_125">[Pg 125]</span>

-than to feel that she really <em>tried</em>, and yet could <em>not</em> make

-good bread. This is in such small quantities that a

-young person could try it, without feeling that she was

-wasting much, if she does not succeed the first time.

-Any one who tries this simple recipe will have the pleasure

-of presenting a nice loaf of bread to her family.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE GOOD BREAD</span></p>

-

-<p>Make a pint of meal into mush, then pour it onto

-two quarts of flour; when cool, add a little salt and

-warm water, or milk, and a cup of yeast; work it with

-a spoon, and set it by to rise until morning. Knead it

-well; yes, <em>very</em> well, and make it into loaves; place in

-the pan, and when light, bake it. Add a little lard, if

-liked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A VERY NICE POTATO BREAD</span></p>

-

-<p>To two pounds or pints of flour, add one pound or

-pint of warm, mashed mealy Irish potatoes. Add to

-this milk and water, a cup of yeast and a little salt.

-Make it after kneading it very well, into loaves, and

-place them in a pan to rise. If you desire a rich, short

-bread you may add a little lard or butter, but it is

-nice without.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RAISED WHEAT BREAD WITH POTATOES</span></p>

-

-<p>Take one half a cup of hop yeast, or yeast made from

-turnpike cake will do, also two boiled hot Irish potatoes,

-mash them, and add to the yeast and potatoes

-one pint of water. Make a sponge of this by beating

-in sifted flour until it is a soft dough. Set it to rise

-by the stove; when it is light, pour the sponge in the

-bread tray and mould it rather stiff with sifted flour,

-<span class="pagenum" id="Page_126">[Pg 126]</span>

-knead it well and set it to rise <em>again</em>. When it is light,

-work in a little more flour, shape it in loaves in the

-baking-pans; and when light the second time bake it;

-this allows the yeast to lighten or rise <em>once</em>, and the

-dough or bread to rise twice, making three fermentations

-the dough undergoes before it is baked into bread.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIGHT BREAD, INVARIABLY GOOD</span></p>

-

-<p>Take <em>nine</em> pint cups of flour, one pint cup of good

-yeast made from hops, two pint cups of warm water

-and a pint cupful of warm milk. Make into a sponge,

-let this rise; when risen, knead it with all your

-strength, work more flour into it, and let it rise again.

-When it is light, you must bake it in loaves.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EXCELLENT FAMILY BREAD</span></p>

-

-<p>Take a peck of sifted flour, half a pint of family

-yeast, or a gill of brewers’ yeast; wet all up soft with

-new milk, or milk and water warm. Add a cup of

-shortening, and a teaspoonful of salt. Knead it faithfully,

-and set it in a warm place to rise. It is better

-to take the dough when risen, and work it down again;

-but some dislike the trouble, and bake it as soon as it

-rises. You must keep your dough for wheat bread

-very soft; but for rye, you may have it stiff.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPONGE BREAD</span></p>

-

-<p>Take three quarts of wheat flour, and three quarts

-of boiling water, mix them thoroughly; let them remain

-until lukewarm, then add twelve spoonfuls of

-family yeast, or six of brewers’. Place it where it will

-be warm; keep the air from it, and leave it to rise.

-<span class="pagenum" id="Page_127">[Pg 127]</span>

-When it is light, work in flour to mould it, and a little

-salt. Let it stand for a second rising, then shape into

-loaves and bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RYE AND INDIAN BREAD FOR DYSPEPTICS</span></p>

-

-<p>Take a pint of rye flour and a pint of Indian meal,

-scald the meal with a cup of boiling water, and when

-lukewarm, mix in the flour and a cup of yeast; add a

-little salt, and knead it as for other bread. Bake for

-two hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GRAHAM BREAD</span></p>

-

-<p>Get good, fresh, ground unbolted flour, and sift it

-through a common hair sieve. Take three quarts of

-this wheat meal, one half a cup of good yeast, and three

-spoonfuls of molasses. Mix to a sponge with water,

-work in flour enough to mould it, and proceed as you do

-with common wheat bread. You must put a little soda

-in the batter before moulding, as it is more disposed

-to ferment than fine or bolted flour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MISS SHATTUCK’S BROWN BREAD</span></p>

-

-<p>One quart of rye meal, two quarts of Indian meal, two

-tablespoonfuls of molasses; mix thoroughly with sweet

-milk. Let it stand two hours, and bake in a slow oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOSTON BROWN BREAD</span></p>

-

-<p>One and a half pints of Indian meal, half a pint of

-wheat flour, one cup of sweet milk, one cup of sour milk,

-with a teaspoonful of soda in it; three tablespoonfuls of

-molasses, one tablespoonful of yeast, and a pinch of

-salt. Put it in a warm place to rise, then let it bake

-steadily for four hours; warm by steaming it when

-wanted to use.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_128">[Pg 128]</span>

-<span class="allsmcap">CORN BATTER BREAD</span></p>

-

-<p>Take six spoonfuls of flour, and six of corn meal; add

-a little salt, sift them together; make a batter with four

-eggs, and a cup of milk; stir in the flour and meal, make

-it a soft batter, and bake in small tins for breakfast.

-Some use yeast powder or soda with this batter, but

-that is a matter of taste. If yeast powder is used, sift

-it in the flour; if soda is used put it in the milk.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MISSISSIPPI CORN BREAD</span></p>

-

-<p>One quart of buttermilk, two eggs, three spoonfuls of

-butter, and a teaspoonful of saleratus; stir in meal, to

-the milk, until it is as thick as buckwheat batter. Bake

-in squares about one inch thick. It will require half an

-hour in a hot oven. If it is not nice, it will be because

-you have put in too much meal, and made the batter too

-thick. But try again, and you will succeed.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SODA OR MILK BISCUIT</span></p>

-

-<p>To a pound of sifted flour, put the yolk of an egg; dissolve

-a teaspoonful of carbonate of soda in a little milk;

-put it and a teaspoonful of salt to the flour, with as

-much milk as will make a stiff paste; work it well together,

-beat it for some minutes with a rolling-pin, then

-roll it very thin. Cut it in round or square biscuits,

-and bake in a moderate oven until they are crisp.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICH SODA BISCUITS WITH CREAM OF TARTAR</span></p>

-

-<p>To each quart of flour add two teaspoonfuls of cream

-of tartar sifted through it. Put in a tablespoonful of

-lard or butter; dissolve a tablespoonful of soda in a cup

-of water, pour it on the flour; mix with milk, or milk

-<span class="pagenum" id="Page_129">[Pg 129]</span>

-and water, to a soft dough, roll out on the floured biscuit

-board, cut with the biscuit cutter, and bake quickly.

-Add a little salt.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE WAY TO MAKE YEAST POWDER BISCUIT</span></p>

-

-<p>Take a quart of flour—which is about the quantity required

-by an ordinary family of six persons; sift one

-pint of the flour in a tin basin, and sift into it two heaping

-spoonfuls of yeast or baking powder. Add to the

-flour a tablespoonful of lard; put this also in the basin

-and make, with a little salt, a nice batter; beat the flour,

-lard and water very briskly until it is light. Take down

-your biscuit board and sift on it the other pint of flour,

-make a hole in the flour, and pour in your batter, gently

-stirring it until it is a soft dough; keep it as soft as

-possible, roll it out, cut it with the biscuit cutter, and

-bake quickly. These biscuits never have that screwed

-or drawn-up look that most biscuits made with yeast

-powder have.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPONGE BISCUIT WITH YEAST</span></p>

-

-<p>Stir half a teacup of melted butter, a teaspoonful of

-salt and a cup of good yeast, into a pint of lukewarm

-water; then add flour to make a stiff batter. Set this

-to rise; when light drop this mixture onto flat buttered

-tins; drop them several inches apart so as to leave room

-for them to rise. Let them stay in a warm place fifteen

-minutes, before being put in the oven to bake. Bake

-them quickly to a light brown color; they will take

-about six or eight hours to lighten, though the time

-depends always on the yeast, and the coldness or

-warmth of the weather.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_130">[Pg 130]</span>

-<span class="allsmcap">SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM</span></p>

-

-<p>Mix half a pint of thick cream, four eggs, a little salt,

-soda, and flour enough to make a stiff batter; if too stiff

-to drop nicely, thin it with a cup of sweet milk. Drop

-on tins like the above recipe. Bake in a quick oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CREAM OF TARTAR BISCUIT FOR BREAKFAST</span></p>

-

-<p>One quart of sifted flour, three teaspoonfuls of cream

-of tartar and one of soda mixed in the flour, and a little

-salt, two large spoonfuls of shortening; mix soft with

-warm water or milk, and bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MILK BISCUIT OR ROLLS</span></p>

-

-<p>Warm a pint of milk and half a pound of butter;

-pour this into nearly two quarts of flour (you must take

-out a handful for finishing the biscuit); add two eggs

-and a cup of yeast, knead it very well and make into

-round balls, flatten each one on the palm of your hand

-and prick it with a fork; bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE ROLLS OR LIGHT BISCUIT</span></p>

-

-<p>Beat together one egg, one spoonful of sugar, a small

-lump of butter and a gill of yeast, or a yeast cake; add

-to this a quart of flour, and enough warm milk, or milk

-and water, to form a dough; work it and set it to rise.

-When it has risen, take down your bread-board, flour it

-<em>well</em>, roll your dough out on the board, and spread over

-it a tablespoonful of lard or butter. Sprinkle a dust of

-flour over the butter, roll it up into rolls and bake

-quickly. Rolls are often made dark by allowing them

-to get too light.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_131">[Pg 131]</span>

-<span class="allsmcap">VIRGINIA ROLLS</span></p>

-

-<p>One tablespoonful of good yeast, one egg, one large

-spoonful of butter, one pound or pint of flour, a little

-salt and enough milk to form into a stiff batter. Set it

-to rise in a warmed pan until it is light; sift a cup of

-flour into the bread-tray, and pour the light batter in;

-work it well and keep the dough very soft, which is the

-most certain way to have light rolls or bread. Now,

-that it is well worked, moist and soft, set the dough to

-rise; when light, make into rolls, and lay them on a

-warmed and buttered pan; set them by the fire to rise

-again, baste the top over with butter, and bake in a

-quick oven as soon as they are light. Do not keep

-them too long rising or they might become sharp or

-sour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LIGHT FLOUR PUFFS FOR BREAKFAST</span></p>

-

-<p>Take a tumbler of sifted flour, a tumbler of milk and

-two eggs. Put a teaspoonful of yeast powder in the

-flour before sifting; beat the eggs separately. Mix all

-together, and add a teaspoonful of melted butter or lard

-just before baking in little fancy pans. Put salt in the

-flour with the yeast powder, and then bake as quickly

-as you can.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROLLS FOR BREAKFAST</span></p>

-

-<p>Sift at night a quart of flour; add half a pint of milk,

-a spoonful of salt, two well-beaten eggs, and a half cup

-of yeast. Work it well, cover it, and set it in a warm

-place to rise. Next morning work in two tablespoonfuls

-of butter, and mould the dough into rolls. Rub over

-each roll a little butter, and bake.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_132">[Pg 132]</span>

-<span class="allsmcap">FINE ROLLS</span></p>

-

-<p>Warm half a cup of butter in a half pint of milk;

-add two spoonfuls of small beer yeast, or a cup of homemade

-yeast, and a little salt; pour this on to two pounds

-of flour. Let it rise an hour, knead it, and make into

-loaves or rolls.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICE CAKES</span></p>

-

-<p>Take a pint of rice that has been boiled soft; add to it

-a teacup of flour, two eggs well beaten, a pinch of salt,

-and enough milk to make a nice thick batter; throw into

-the batter a tablespoonful of melted butter or lard, and

-bake on a hot griddle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALLY LUNN</span></p>

-

-<p>One cup of warmed sweet milk in a cup of yeast, one

-cup of sugar, one quart of sifted flour, and four eggs,

-with a cup of lard and butter melted together. Pour

-this mixture, after it has been well beaten, into a cake

-mould; let the mould be warmed and well greased. Set

-it now to rise in a warm place, let it rise until very

-light, and bake like a cake. With a sharp knife divide

-the cake, severing the top from the bottom crust; butter

-both, set the top crust down on the under half, and

-bring it to table hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALLY LUNN</span></p>

-

-<p>Pour a cup of risen yeast into a bowl, add a cup of

-warm sweet milk, one-half a cup of white sugar, and a

-large spoonful each of lard and butter mixed and

-warmed; also add four eggs well beaten, three and one-half

-cups of sifted flour, and a little salt. Beat all this

-well, and pour into a warm and well greased cake pan

-<span class="pagenum" id="Page_133">[Pg 133]</span>

-and set it to rise in a warm place in winter, and a cool

-one in summer. If you wish it for tea, make it up five

-hours beforehand, having set the yeast to rise after

-breakfast. If wanted for breakfast make it up at nine

-o’clock the night before. Remember if made up at

-night, you add a little more flour, or make the dough a

-little stiffer, and do not put it in a pan at night, but

-allow it to rise in a tureen or crock, and pour it in the

-pan and let it rise a little before baking. It must be

-baked like a cake. This is a never failing recipe and

-has been much liked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MUFFINS AND CRUMPETS WITH YEAST</span></p>

-

-<p>Take two pints of milk, four eggs, and a small teacupful

-of yeast, or a yeast cake; melt a piece of butter (the

-size of an egg) in a little of the milk, add a teaspoonful

-of salt, and thicken with sifted flour until it is like buckwheat

-batter. Set it to rise for eight or ten hours, and

-then bake in muffin rings, or pour it like batter cakes, on

-a hot griddle. Butter them, when cooked this way, just

-as they come from the griddle. Some like sugar and

-ground cinnamon, sifted over each crumpet as it is

-baked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE MUFFINS</span></p>

-

-<p>To a quart of milk, one quarter of a pound of butter,

-four eggs, and enough flour to form a very stiff batter,

-add a cup of yeast; set it to rise three hours, then bake

-in greased muffin rings. Split, butter, and serve them

-hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GRAHAM MUFFINS FOR DYSPEPTICS</span></p>

-

-<p>Take a quart of Graham flour, one half cup of brown

-sugar, one teaspoon of salt, two tablespoonfuls of yeast,

-warm water or milk enough to soften it sufficiently to

-<span class="pagenum" id="Page_134">[Pg 134]</span>

-stir readily with a spoon. When it is light, stir up

-again and drop in rings and bake. If made over night,

-add a little soda in the morning. Bake soft.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POCKET BOOKS, FOR TEA. VERY MUCH LIKED</span></p>

-

-<p>Take a cup of light and warm yeast, a cup of warm,

-sweet milk, two eggs beaten, a cup of sugar, a spoonful

-of grated orange peel and nutmeg; add to this, flour

-enough to make a thin batter, and set it in a warm place

-to rise. If you wish it for tea, you must make this batter

-up about nine o’clock in the morning, and in two

-hours it ought to be full of bubbles, and light. Then

-pour this batter into sifted flour, enough to form into

-a rather stiff dough; add salt and a lump of butter as

-big as an egg. Work it thoroughly, and set it in a

-tureen to rise again. When it is risen it is ready to

-form into shapes, called pocket-books. To do this you

-must flour the board and roll out the dough half an inch

-thick, smear the surface with butter, cut into strips

-about six inches long, and two inches wide, fold them

-over and over, and lay them within an inch of each

-other on a warm and greased baking tin, or pan; swab

-the tops over with warmed butter and a beaten egg; set

-them now to rise, which will require an hour. Just

-before you put them in the oven, you must sift some

-sugar over them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">“PAIN PERDU,” OR LOST BREAD</span></p>

-

-<p>Take a pint of fresh milk, and sweeten it with a cup

-of sugar; stir two beaten eggs in it, and season with any

-flavoring you like. Cut six slices from a loaf of bread,

-soak each piece of bread a few minutes in the custard of

-<span class="pagenum" id="Page_135">[Pg 135]</span>

-milk and sugar already prepared, take the pieces out

-one by one, and fry them in butter made hot in a frying

-pan, pile them up and serve hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">INDIAN BREAKFAST CAKES</span></p>

-

-<p>Take a quart of milk or milk and water, make it scalding

-hot, pour half of it hot, on as much fine corn meal

-as it will wet; let it cool, then beat up in it two eggs—beat

-the eggs light; add a little salt and a teaspoonful

-of saleratus; thin the batter a little with the rest of the

-milk; butter pan, and pour in the mixture. Bake in a

-quick oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS</span></p>

-

-<p>One quart of milk, or milk and water, one pint of

-corn meal, four tablespoonfuls of flour, one tablespoonful

-of salt, and a teaspoon of butter; beat up and bake

-on a griddle or in shallow pans.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HALY’S BUCKWHEAT CAKES</span></p>

-

-<p>One quart of fresh buckwheat flour, half a cup of

-yeast, one tablespoonful of salt, one and a half quarts

-(or a little less) of milk and water warmed. Beat all

-well with a large spoon, and pour the mixture in a tall

-jar, as in that it rises better than in a flaring or open

-crock. In the morning add a teaspoonful of soda or

-saleratus, just before frying the cakes. Then grease the

-griddle and fry them brown; eat with syrup or honey.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_136">[Pg 136]</span>

-<span class="allsmcap">BUCKWHEAT GRIDDLE CAKES</span></p>

-

-<p>Put three pints of warm water into a stone jar, add

-half a gill of baker’s yeast, or an inch square of turnpike

-cake dissolved in a little warm water; add a heaping

-teaspoonful of salt, and half a small teaspoonful of

-saleratus. Have a pudding-stick, and gradually stir in

-enough buckwheat flour to make a nice batter; beat it

-perfectly smooth, then cover it and set it in a moderately

-warm place until morning. A large handful of

-cornmeal may be put with the flour, and it is by many

-persons considered an improvement. If the meal is

-added it will require an egg and a cup of milk.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NOODLES</span></p>

-

-<p>There are few things nicer than “noodles” when

-they are properly made. Make a stiff dough with two

-eggs, a little salt, and sufficient flour. Roll this out very

-thin, shake on a little flour and rub it in; fold the dough

-over, and roll it up, after which cut it fine with a knife.

-Have ready a pot almost full of boiling water into

-which you have put a little salt. Drop the noodles in,

-and boil them for five or six hours. Pour the water off,

-and fry the noodles in plenty of butter, and they will

-be splendid.

-<span class="pagenum" id="Page_137">[Pg 137]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="RUSKS_DOUGHNUTS_AND_WAFFLES">RUSKS, DOUGHNUTS AND WAFFLES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">MISS LESTER’S TEA RUSK</span></p>

-

-<p>One quart of flour, one half pint of milk, one quarter

-of a pound of butter, two eggs; add mace, nutmeg and

-a cup of yeast. Set it to rise, and then make up into

-rusks; bake on buttered tins when light, and serve hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DOUGHNUTS WITHOUT YEAST</span></p>

-

-<p>Half a pound of butter, a pint of sour milk or buttermilk,

-three quarters of a pound of sugar, a small teaspoonful

-of saleratus dissolved in a little hot water, two

-well beaten eggs, and as much flour as will make a

-smooth dough; flavor with half a teaspoonful of lemon

-extract and half a nutmeg grated; rub a little flour over

-a breadboard or table, roll the dough to a quarter of an

-inch in thickness, cut it in squares, or diamonds, or

-round cakes, and fry in boiling lard as directed. These

-cakes may be made in rings and fried.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUR-MILK DOUGHNUTS WITHOUT YEAST</span></p>

-

-<p>Take a quart of flour, three eggs, three-fourths of a

-pound of sugar, and half a cup of shortening; add a

-teaspoonful of soda, and mix to a soft dough with buttermilk.

-Roll out, cut them, and fry in boiling lard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DOUGHNUTS WITH HOP YEAST</span></p>

-

-<p>Take two quarts of light hop or potato yeast sponge,

-mix in it a pint of new warm milk, three beaten eggs, a

-cup of butter or lard, one large cup of sugar, a large

-<span class="pagenum" id="Page_138">[Pg 138]</span>

-spoonful of cinnamon, and a little salt; beat this well,

-and sift in flour to make a soft dough. Set this in a

-warm place to rise, and when it is light roll it out on the

-board a little thicker than pie crust, and cut with a

-knife in squares of about three inches. Let them stand

-a little and fry them in plenty of boiling lard. If fried

-in a little lard they will soak the fat, which will spoil

-them. Throw them, or any other kind of cakes you wish

-to fry, into a pot half full of boiling lard, and it insures

-their being light and nicely browned.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN DOUGHNUTS</span></p>

-

-<p>Take two pounds, or pint cups, full of light risen

-dough; add to it half a pound of butter, one half

-pound of sugar, one half pint of milk, three eggs, a little

-cinnamon and nutmeg. Cover it and set it to rise;

-when light, cut it into shapes and fry in boiling lard.

-Add a little flour to stiffen the dough.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CREAM DOUGHNUTS WITHOUT YEAST</span></p>

-

-<p>A quart of cream, sweet or sour, five eggs, and a cup

-of sugar. If the cream be sour, add soda to sweeten it;

-if sweet, put in two tablespoonfuls of yeast powder, or

-any good baking powder, and flour to mix, then roll out

-and fry in boiling lard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WAFFLES. ECONOMICAL WAY</span></p>

-

-<p>Take two eggs, a cup of sweet milk, one cup of water

-and three cups of flour, with two tablespoonfuls of yeast

-powder mixed in it before sifting; add a tablespoonful

-<span class="pagenum" id="Page_139">[Pg 139]</span>

-of melted lard or butter, and a teaspoonful of sugar.

-Mix all well, and bake in waffle irons. This is a nice

-cheap waffle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRULLERS</span></p>

-

-<p>Two cups of sugar, one cup of butter, three eggs, one

-cup of sour milk, one teaspoonful of soda. Flavor to

-taste, and fry in boiling lard, or bake lightly in the

-stove.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRULLERS</span></p>

-

-<p>One cup of butter, two cups of sugar, three eggs, half

-a pint of sour milk, one teaspoonful of soda, half a nutmeg,

-flour to roll thin. Cut in fancy shapes. Sprinkle

-sugar over them when done. Put two pounds of lard in

-a deep skillet, and when it is very hot, begin to fry the

-crullers. You will have to replenish once or twice with

-lard, as it will become brown and scorched if you do

-not. The crullers should be a light brown, of uniform

-color. One-half this quantity makes a large dishful of

-crullers.

-<span class="pagenum" id="Page_140">[Pg 140]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="CAKE_AND_CONFECTIONS">CAKE AND CONFECTIONS</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">ICING</span></p>

-

-<p>Take one pound of powdered or flour sugar (not the

-common pulverized) and the whites of four eggs. Put

-the sugar to the eggs before you beat it at all; then beat

-till it is stiff. Spread it on the cake with a wet knife,

-wetting it in cold water each time you use it. Set it in

-front of the stove to dry, or in an oven with the least

-particle of heat. The cake must be nearly cold. You

-can flavor the icing with rose, orange, or lemon; if the

-latter, add a very small portion of grated rind. It is

-much nicer to add sugar to eggs before beating than

-afterward.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE ICING</span></p>

-

-<p>To one pound of fine loaf sugar add half a pint of

-cold water; boil over a brisk fire until the sugar, when

-pressed with the fingers, presents the appearance of

-strong glue; add six ounces of grated chocolate; flavor

-with vanilla.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE ICING FOR CAKES</span></p>

-

-<p>Beat the whites of two eggs to a froth, then add to

-them a quarter of a pound of white sugar, ground fine

-like flour; flavor with extract of lemon or vanilla; beat

-it until it is light and very white, the longer it is beaten

-the firmer it will become. No more sugar must be

-added to make it so. Beat the frosting until it may be

-spread smoothly on the cake. This quantity will ice

-quite a large cake over the top and the sides.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_141">[Pg 141]</span>

-<span class="allsmcap">FROSTING FOR CAKE</span></p>

-

-<p>To each egg used take ten teaspoonfuls of finest powdered

-sugar, and a teaspoonful of lemon extract. Beat

-quickly, and allow at least five minutes for each spoonful

-of sugar. The excellence of icing depends on the

-purity of the powdered sugar and the rapidity of beating

-given the eggs; it is much to be regretted that the

-most of powdered sugar is adulterated with foreign

-materials, especially with the white earth called “Terra

-Alba,” which causes the sugar to harden like stone,

-and prevents the cake and frosting from being, as it

-should be, light and good.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED ICING. VERY NICE</span></p>

-

-<p>Boil until very thick, a pound of white sugar in a cup

-of water. It should be as thick as for candy; when

-boiled, pour it gently on the beaten whites of three

-eggs. Beat this rapidly until well mixed with the eggs,

-then flour the cake with flour or corn starch, and ice it

-with a knife in the usual way. You must use flavoring

-to suit your taste. Much of the perfection of icing

-depends on the quality of the sugar, which should be

-pure and ground, not pulverized, as that sugar is now

-often adulterated.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HOT BOILED ICING FOR CAKE</span></p>

-

-<p>Dissolve one pint of powdered sugar in two large

-tablespoonfuls of water (or three if the spoon is

-small); set it on the fire to boil. While this syrup is

-heating on the stove, beat the whites of four eggs to

-a strong froth, take off the boiling syrup, and beat it

-to the white of eggs, holding it high over the pans, and

-<span class="pagenum" id="Page_142">[Pg 142]</span>

-pouring it in a stream on the eggs; then flavor with

-lemon, or vanilla, and spread it on the cake, while the

-icing is warm; set the cake for a few moments in the

-oven to harden the icing, it is then ready for the table.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHARLOTTE RUSSE</span></p>

-

-<p>Boil one ounce of isinglass or gelatine, in one and a

-half pints of milk, sweeten it with half a pound of white

-sugar, and beat in the yolks of six eggs; flavor it with

-vanilla. When this mixture begins to stiffen as it grows

-cold, stir into it one pint of cream whipped to a froth.

-Ornament the glass dish it is to be served in, with

-strips of sponge cake, and pour the Charlotte Russe

-in. Set it in a cool place until wanted.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPLENDID FRUIT CAKE</span></p>

-

-<p>One pound of butter washed and creamed, one and

-one-fourth pounds of white sifted sugar, creamed with

-the butter; add the yolks, beaten lightly, alternately,

-with the whites beaten to a stiff froth, of twelve eggs;

-stir in carefully a pound of sifted flour. The day before,

-wash and dry two pounds of currants, pick and

-seed two pounds of large raisins, and slice one pound

-of citron. Pour all this fruit into a large pan, and

-dredge it well with a quarter of a pound of sifted flour;

-stir all well into the butter, add a grated nutmeg, a

-glass of wine, and the same of brandy. Bake in a large

-cake mould very carefully, four hours. It is safer to

-have it baked by a confectioner, if it is convenient to

-do so.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_143">[Pg 143]</span>

-<span class="allsmcap">NICE FAMILY CAKE WITH FRUIT</span></p>

-

-<p>Three cups of fine sugar, two cups of butter, five cups

-of sifted flour, half a pound of chopped raisins, and

-half a pound of dried currants; flavor with brandy, and

-nutmeg, or extract of nutmeg, or lemon. Put the same

-flavor in the frosting, if the cake is to be used for special

-occasions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP FRUIT CAKE</span></p>

-

-<p>To one quart of sifted flour, add a teacupful of sugar,

-half a cup of butter, one cupful of raisins, two teaspoonfuls

-of cream of tartar, and one of soda, two tablespoonfuls

-of mixed spices; rub thoroughly together the

-flour, cream of tartar, soda and butter, stir in sufficient

-cold water to make a stiff batter, then add the spices

-and raisins; pour it into a small tin pan, bake one hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WISCONSIN FRUIT CAKE</span></p>

-

-<p>Take three quarters of a pound of raw salt, fat pork,

-chopped very fine; then pour on a pint of boiling water,

-one cup of sugar, two cups of molasses, two teaspoonfuls

-of cloves, one of cinnamon, one nutmeg, two teaspoonfuls

-of saleratus, one pound and a half of raisins,

-also a pound of citron and currants if liked, and flour

-as stiff as can be stirred; bake very slowly an hour, or

-longer if necessary, as it will burn without great care.

-This will make three loaves, and will keep well. This

-is convenient in the winter when eggs are scarce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NOUGAT FRUIT CAKE</span></p>

-

-<p>Make the batter the same as for fruit cake, but instead

-of the same quantity of fruit, add two pounds of

-seedless raisins, one pound of citron, one of blanched

-<span class="pagenum" id="Page_144">[Pg 144]</span>

-and cut almonds, and one pound of grated cocoanut.

-Pour over the cocoanut a cup of sweet milk. Add the

-wine, brandy and nutmeg. This is much admired. It

-is an experiment of my own, and has been very much

-in request.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICH WEDDING CAKE, OR BLACK CAKE</span></p>

-

-<p>One pound of flour, nine eggs, the whites and yolks

-beaten separately, one pound of butter beaten to a

-cream, one pound of brown sugar, one teacupful of

-molasses, one ounce of grated nutmeg or ground mace,

-one teaspoonful of ground allspice, one teaspoonful of

-cinnamon, and a gill of brandy; beat this mixture well.

-Having picked, washed, and dried three pounds of currants,

-stone and cut three pounds of raisins, strew half

-a pound of flour over them, mix it well through, and stir

-them with a pound of citron, cut in slips, into the cake.

-Line tin pans with buttered paper, put the mixture in,

-an inch and a half or two inches deep, and bake in a

-moderate oven an hour and a half or two hours. Ice

-according to directions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BRIDE’S CAKE. A SPLENDID RECIPE</span></p>

-

-<p>Take three-fourths of a pound of butter, wash and

-cream it, add one pound of white sugar; beat them well

-together, then add the beaten whites of seventeen eggs,

-alternately with a pound of sifted flour. Flavor with

-lemon or rose, and bake. This is a most delicious and

-delicate cake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICH BRIDE’S CAKE</span></p>

-

-<p>Take four pounds of sifted flour, four pounds of

-sweet fresh butter, beaten to a cream, and two pounds

-of white powdered sugar; take six eggs for every pound

-<span class="pagenum" id="Page_145">[Pg 145]</span>

-of flour, an ounce of ground mace or nutmeg, and a

-tablespoonful of lemon extract or orange-flower water.

-Wash through several waters, and pick clean from grit,

-four pounds of currants, and spread them on a folded

-cloth to dry; stone and cut in two, four pounds of

-raisins, cut two pounds of citron in slips, and chop or

-slice one pound of blanched almonds.</p>

-

-<p>Beat the yolks of the eggs with the sugar to a smooth

-paste; beat the butter and flour together, and add them

-to the yolks and sugar; then add the spice and half a

-pint of brandy, and the whites of the eggs beaten to a

-froth; stir all together for some time; strew half

-a pound of flour over the fruit, mix it through, then,

-by degrees stir it into the cake.</p>

-

-<p>Butter large tin basins, line them with white paper,

-and put in the mixture two inches deep, and bake in a

-moderate oven two hours. The fruit should be prepared

-the day before making the cake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP JELLY CAKE</span></p>

-

-<p>One cup of fine white sugar, one cup of milk or water,

-two tablespoonfuls of butter, one egg, two cups of flour,

-one teaspoonful of cream of tartar and one-half teaspoonful

-of carbonate soda; flavor with nutmeg or

-lemon. It is best with plum or currant jelly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DELICIOUS POUND CAKE</span></p>

-

-<p>Cream three quarters of a pound of butter, sift a

-pound of flour gradually into it, and cream them together.

-Beat the yolks of nine eggs light in another

-pan; stir into the eggs a pound of sifted sugar, mix

-well; beat the whites of twelve eggs to a froth, add them

-to the yolks and sugar, then pour this into the pan containing

-<span class="pagenum" id="Page_146">[Pg 146]</span>

-the butter and flour; beat all well together; add

-a little brandy or wine, and nutmeg. Bake carefully in

-a large pan. Do not have the oven hotter on the top

-than at the bottom, for the cake must be allowed to

-rise. Then bake from the bottom. This is a superior

-way of making cake, and if properly baked is delicious.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MAIZENA CAKE</span></p>

-

-<p>Half a pound of butter rubbed to a cream with one

-pound of powdered sugar, six eggs beaten lightly and

-one pound of corn starch. Flavor and bake in small

-patty pans.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A GENERAL RULE FOR MAKING SPONGE CAKE</span></p>

-

-<p>Take of sugar the weight of the eggs used, and half

-the weight of flour; beat the yolks and sugar together,

-then add the flour, and, lastly, the whites, having first

-beaten them to a high froth; then stir them thoroughly

-together, put into a paper-lined basin, or pan, and bake

-in a quick oven. The cake may be flavored with lemon,

-rose, or vanilla extracts, and a little nutmeg, or with a

-little brandy. Pounded almonds or grated cocoanut,

-may be added to sponge cake mixture.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED SPONGE CAKE</span></p>

-

-<p>Put three quarters of a pound of loaf sugar in a stew

-pan with nearly half a pint of water, and the peel of a

-lemon cut very thin; let it simmer twenty minutes.

-Beat the yolks of eight eggs, and the whites of four, for

-ten minutes; then pour in the boiling syrup, and beat it

-well for half an hour. Have your cake pan well greased

-and a paper in the bottom. Stir gently into the mixture

-<span class="pagenum" id="Page_147">[Pg 147]</span>

-⅝ of a pound (which is ten ounces) of sifted flour;

-pour the batter immediately into the pan, and bake in

-a rather quick oven about half an hour. Have the oven

-in baking order before you put the flour in, as sponge

-cake will be tough if it is not baked immediately the

-flour is added, and it should not be beaten after the

-flour is stirred in. This is one secret of having fine

-light sponge cake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">JENNY’S SPONGE CAKE</span></p>

-

-<p>Beat ten eggs separately, put the yellow with a

-pound of sifted fine sugar in a bowl; beat it again very

-light, and then put in the whites; last of all stir in half

-a pound of flour, but do not beat the batter after the

-flour is stirred in. Flavor with lemon or orange-flower

-water. Pour the mixture into pans lined with buttered

-paper, and do not place more than one and a half

-inches of batter in each pan. Bake twenty minutes.

-If the oven is too hot, be sure and cover the top of the

-pans with a paper or pasteboard, to prevent scorching.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHITE SPONGE CAKE</span></p>

-

-<p>The whites of ten eggs, beaten to a froth; one tumbler

-of sifted flour, one and a half tumblers of sifted

-white sugar, half a teaspoonful of cream of tartar,

-and a pinch of salt; stir the cream of tartar and salt

-well into the flour. Add the sugar to the whites first,

-then last of all stir in the flour very lightly, and flavor

-with any delicate extract, and bake immediately. No

-soda required.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPONGE GINGER BREAD</span></p>

-

-<p>One cup of sour milk, one cup of molasses, one-half

-cup of butter, two eggs, one and a half teaspoons of

-<span class="pagenum" id="Page_148">[Pg 148]</span>

-saleratus, one tablespoonful of ginger. Flour to make

-as thick as pound cake. Warm the butter, molasses

-and ginger, then add the milk, flour and saleratus, and

-bake as quickly as you can.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GINGER SNAPS</span></p>

-

-<p>One cup of butter and lard mixed, one cup of sugar,

-one cup of molasses, half a cup of water, one tablespoonful

-of ginger, one teaspoonful of soda in hot

-water, flour enough to roll the dough soft.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GINGER-NUTS</span></p>

-

-<p>Take three pounds of flour, one pound of butter, one

-quart of molasses, four tablespoonfuls of allspice, the

-same quantity of cinnamon, and eight tablespoonfuls

-of ground ginger. Roll thin, cut out in the shape of

-the small ginger-nuts sold at the confectioners’, and

-bake in a rather quick oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER RECIPE</span></p>

-

-<p>Take two cupfuls of butter, the same quantity of

-molasses, one cupful of sugar, two tablespoonfuls of

-ginger, four of cream, one teaspoonful of soda, one-half

-an ounce of cinnamon, and about one and a half

-pounds of flour—or enough to make a stiff dough.

-Roll, cut, and bake in a moderate oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TEA CAKES. CHEAP AND NICE. NO EGGS</span></p>

-

-<p>One cup of butter or a large spoonful of lard, two

-cups of sugar, one cup of sour milk, one teaspoonful

-of soda, some grated orange peel or nutmeg; flour

-enough to roll out. Roll very thin; cut with fancy

-cutters, and bake in a quick oven. If you use lard, add

-a pinch of salt.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_149">[Pg 149]</span>

-<span class="allsmcap">PORTUGAL CAKE</span></p>

-

-<p>Make a batter with half a pound of butter, one

-pound of sugar, one pound of flour, and six eggs, two

-tablespoonfuls of lemon juice or white wine. Add one

-pound of seeded raisins, or citron, dredged with a

-little of the flour; one and a half pounds of blanched

-almonds cut fine, and one grated nutmeg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP WHITE CAKES. FOR TEA</span></p>

-

-<p>Take half a pound of sifted flour, rub into it one

-ounce of butter, and a quarter of a pound of fine

-sugar; add one egg, half a teaspoonful of caraway

-seeds, and as much milk as will make it a paste; roll

-it out to quarter-of-an-inch in thickness, or thinner;

-cut it in small round cakes, and bake on tin plates, in

-a quick oven, ten or twelve minutes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LADY CAKE</span></p>

-

-<p>One pound of flour; 1 pound of sugar; ⅝ of a pound

-of butter; whites of 17 eggs; 2 or 3 drops of oil of bitter

-almonds. Cream the well-washed butter; add the

-sugar and cream again; alternate the whites with

-flour; flavor last of all. The confectioners nearly

-always bake in a square or long pan.</p>

-

-

-<p class="p2 center"><span class="allsmcap">YELLOW LADY CAKE</span></p>

-

-<p>Take a pound of fine white sugar, with half a pound

-of butter beaten to a cream; the yolks of eight eggs

-beaten smooth and thick; one cup of sweet milk, a

-small teaspoonful of powdered volatile salts or saleratus,

-dissolved in a little hot water; half a nutmeg

-grated; a teaspoonful of lemon extract, or orange-flower

-water, and as much sifted flour as will make it

-<span class="pagenum" id="Page_150">[Pg 150]</span>

-as thick as pound-cake batter. Beat it until it is light

-and creamy; then having taken off the skins, and

-beaten to a paste, a quarter of a pound of shelled

-almonds, stir them into the cake, and beat well. Line

-buttered tin pans, with white paper; put in the mixture

-an inch deep, and bake half an hour in a quick

-oven, or forty minutes in a moderate oven. This is a

-delicious cake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHITE LADY CAKE</span></p>

-

-<p>Beat the whites of eight eggs to a high froth, add

-gradually a pound of white sugar finely ground; beat

-a quarter of a pound of butter to a cream; add a teacupful

-of sweet milk with a small teaspoonful of powdered

-volatile salts or saleratus dissolved in it; put

-the eggs to the butter and milk, add as much sifted

-flour as will make it as thick as pound-cake mixture;

-add a teaspoonful of orange-flower water or lemon

-extract, then add a quarter of a pound of shelled

-almonds, blanched and beaten to a paste with a little

-white of egg; beat the whole together until light and

-white; line a square tin pan with buttered paper, put

-in the mixture an inch deep, and bake half an hour in

-a quick oven. When done take it from the pan, when

-cold take the paper off, turn it upside down on the

-bottom of the pan and ice the side which was down;

-when the icing is nearly hard, mark it in slices the

-width of a finger, and two inches and a half long.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ISABELLA CAKE</span></p>

-

-<p>Two cups of butter, four cups of sugar, sixteen eggs,

-six cups of sifted flour, two teaspoonfuls of yeast

-powder. Cream the butter and sugar together; add

-the beaten yolks, then alternately the flour and the

-<span class="pagenum" id="Page_151">[Pg 151]</span>

-beaten whites. Put the yeast powder in the flour.

-Flavor with vanilla or lemon. Bake carefully in a

-four-quart cake mould, the bottom and sides of which

-you have well oiled. Always lay paper in the bottom

-before oiling, as it prevents the cake from burning

-and sticking to the pan. This cake is delicious, finished

-with a chocolate icing.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY</span></p>

-

-<p>Take one cup of butter and three of sugar; work

-this to a cream. Beat five eggs separately; then stir

-in five cups of sifted flour; add a cup of sour cream

-and a teaspoonful of soda; flavor with a glass of wine

-and a little nutmeg. Bake in a quick oven in round

-tins, and ice while it is warm.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CUP CAKES</span></p>

-

-<p>One cup of butter, three cups of sugar, five cups of

-flour, one cup of milk, three eggs, one teaspoonful of

-soda, a little brandy.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TEACUP CAKE WITHOUT EGGS</span></p>

-

-<p>One cup of butter, two cups of sugar, one cup of sour

-cream, or thick milk, a teaspoonful of saleratus dissolved

-in hot water, a gill of brandy, half a grated nutmeg,

-a teaspoonful of essence of lemon, or the yellow

-rind of a grated lemon; stir in flour until the batter is

-as thick as pound cake, and bake an inch deep in a

-buttered basin.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LITTLE JESSIE’S CAKE</span></p>

-

-<p>Two cups of fine sugar, one cup of butter, one cup of

-sweet milk, four cups of flour, six eggs. Flavor with

-a glass of wine or brandy, with a nutmeg grated into

-it. Add a cup of currants.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_152">[Pg 152]</span>

-<span class="allsmcap">NICE AND CHEAP JUMBLES. NO EGGS</span></p>

-

-<p>One cup of butter, two cups of sugar, one cup of

-clabber, a teaspoonful of soda stirred into the clabber,

-a little grated orange or lemon peel, and a good quart

-of sifted flour. Roll it, and cut in rounds with a hole

-in the middle, and bake in a quick oven. If you wish,

-sprinkle sugar over them, and stick strips of citron in

-each cake when you place them in the baking pan.

-They are quite nice. Instead of clabber, you can use

-sweet milk and yeast powder in the flour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MARBLE CAKE—WHITE PART</span></p>

-

-<p>Whites of four eggs, one cup of white sugar, half a

-cup of butter, half a cup of sweet milk, one teaspoonful

-of cream tartar, half a teaspoonful of soda.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MARBLE CAKE—BLACK PART.</span></p>

-

-<p>Yolks of four eggs, one cup of brown sugar, half a

-cup of molasses, half a cup butter, half a cup of sour

-milk, one teaspoonful of soda, and plenty of all kinds

-of spices to suit the taste. Put first black, then white,

-dough, until all is in; then bake. It is very nice.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRENCH LOAF CAKE</span></p>

-

-<p>Five cups of sugar, three of butter, two of milk, ten

-of sifted flour, six eggs, three small nutmegs, one teaspoonful

-of saleratus, one pound of raisins, and one-third

-of a pound of citron. Stir the butter and sugar

-to a cream, then add part of the flour, the milk and the

-beaten yolks of the eggs, then add the rest of the flour

-and the whites of the eggs; add the fruit as you get

-the cake ready for the oven; season to taste. This will

-make four loaves. Bake one hour.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_153">[Pg 153]</span>

-<span class="allsmcap">LOAF CAKE. PLAIN</span></p>

-

-<p>Three cups of sweet milk, two of sugar, and one of

-yeast; stir in flour to make it quite thick, and let it rise

-over night. In the morning add two eggs well beaten,

-fruit and spice to taste; let it rise till light. Bake in

-a slow oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGG KISSES</span></p>

-

-<p>Four whites of eggs, one-half pound powdered

-sugar; beat well and bake quickly. Flavor with extract

-of rose or lemon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GENOESE CAKES</span></p>

-

-<p>Half a pound of butter, half a pound of sugar, four

-eggs, half a pound of flour, a small glass of brandy or

-wine. Bake in a square sheet; ice it and cut into diamonds;

-ornament with dots or stripes of any kind of

-bright jelly or preserves.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRANCATELLI’S SPANISH CAKE</span></p>

-

-<p>Put half a pint of milk or water into a stew-pan over

-the fire, with four ounces of butter and two ounces of

-sugar. As soon as these begin to boil, withdraw the

-stew-pan from the fire, and stir in five ounces of flour.

-Stir well for a few minutes, add essence to taste, and,

-one by one, three eggs and a small pinch of soda.

-Drop this paste on a baking-sheet in small round balls

-(the size of a hickory nut), and bake a light brown in

-a quick oven. Garnish with preserves.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CAKE</span></p>

-

-<p>Half a pound of butter, one pound of sugar, one

-pound of flour, four eggs, one half pint of milk, one

-teaspoonful of soda, and two of cream of tartar sifted

-<span class="pagenum" id="Page_154">[Pg 154]</span>

-into the flour. Mix all these ingredients well together,

-and bake in two cakes. Beat three whites of eggs with

-three cups of sifted sugar, and add chocolate to taste.

-Spread a layer of this icing between the cakes and on

-the top and sides.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CAKE</span></p>

-

-<p>Take one cup of butter, two cups of sugar, one cup

-of milk or water, three and a half cups of flour, half a

-teaspoonful of soda, one teaspoonful cream of tartar,

-the yolks of five eggs and the whites of two. Bake on

-jelly cake tins.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE</span></p>

-

-<p>One and a half cups of sugar, the whites of three

-eggs, three tablespoonfuls of grated chocolate. Flavor

-with vanilla.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RING JUMBLES</span></p>

-

-<p>One pound of butter, one pound of sugar, four eggs,

-one and a quarter pounds of flour, or enough to make

-a soft dough. Line a pan with buttered paper, form

-the dough into rings. Bake quickly and sift sugar

-over them.</p>

-

-<p>The dough must be kept very soft, or if not wanted

-in rings, put in more flour, and cut the cakes out with

-a cutter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GERMAN LADIES FINGERS</span></p>

-

-<p>Beat the yolks of five eggs with half a pound of

-sugar. Add half a pound of blanched almonds, cut

-fine or pounded. Grate the rind of a lemon, mix well,

-and add gradually enough sifted flour to make into a

-dough. Roll out and cut in strips the length and size

-of the forefinger; wet them with the beaten white of

-two eggs, and bake.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_155">[Pg 155]</span>

-<span class="allsmcap">LADY FINGERS</span></p>

-

-<p>Four eggs, half a pound of sugar, half a pound of

-flour. Flavor to taste. Drop by teaspoonfuls, and

-bake quickly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CITRON CAKE</span></p>

-

-<p>One pound of butter, one pound of sugar, one pound

-of flour, and eight eggs. Add to this batter one pound

-of blanched almonds, cut small, and half a pound of

-sliced citron dredged with flour; beat all up well. Beat

-in a half teaspoonful of soda, moistened with sweet

-milk, or if preferred, a tablespoonful of yeast powder,

-rubbed in the flour before mixing. Beat this mixture

-well, and bake it in a cake-pan; put buttered paper in

-the bottom of the pan, and cover the top of the cake

-with something to protect it from the heat of the

-stove, until the bottom is nearly done. This is the best

-way to cook all delicate cakes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LOUISIANA HARD-TIMES CAKE</span></p>

-

-<p>Cream half a pound of butter, with one pound of

-sifted sugar. Add to this the beaten yolks of six eggs.

-Beat this again, and set it by until you beat the whites

-of the eggs to a stiff froth. Sift a pound of flour, and

-put into it two teaspoonfuls of yeast powder. Then

-pour in alternately a little flour and beaten eggs until

-all is used. Then mix in a cup of cold water and two

-teaspoonfuls of brandy, wine or extract of lemon. Butter

-a four-quart cake-pan or mould, have the oven

-ready, and pour in the mixture, and bake immediately.

-Cover the top of the cake while baking. When done

-you will have a nice cake, and one that is very inexpensive.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_156">[Pg 156]</span>

-<span class="allsmcap">INDIAN BREAKFAST CAKES</span></p>

-

-<p>Take a quart of milk scalding hot; stir into it as

-much corn-meal as will make a thick batter, add of

-salt and saleratus in fine powder, each a teaspoonful,

-and when a little cooled, two well-beaten eggs; bake

-in buttered pans, in a quick oven. This is a nice breakfast

-cake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DELICATE CAKE OF CORN STARCH</span></p>

-

-<p>Take half a pound of sugar, one-fourth of a pound of

-butter, the whites of eight eggs, and a quarter of a

-pound of corn starch mixed with quarter of a pound of

-common flour. Beat all very light, add to the flour a

-teaspoonful of cream of tartar, and a half-spoon of

-fine soda (not saleratus). Flavor with lemon or rose.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SODA TEACAKES WITHOUT EGGS</span></p>

-

-<p>Take half a pound of sugar, and half a pound of

-butter; beat it to a cream. Dissolve a teaspoonful of

-fine soda in a cup of milk, and pour it into the batter,

-half a nutmeg and flour to make a staff batter. Bake

-in tin squares or a shallow pan, cook twenty minutes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A VERY GOOD CHEAP CAKE</span></p>

-

-<p>One cup of butter, one and a half cups of brown

-sugar, one cup of milk, sweet or sour, yeast powder

-or soda—if yeast powder is used, put two teaspoonfuls;

-if soda, put one heaping teaspoonful—one cup

-of molasses, four eggs, one nutmeg, one pound of

-raisins, five cups of flour.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_157">[Pg 157]</span>

-<span class="allsmcap">TRIFLES</span></p>

-

-<p>Beat two or three fresh eggs a few minutes, add a

-saltspoonful of salt, and enough of sifted flour to make

-into a stiff paste; roll very thin; cut into small round

-cakes; fry in boiling lard, and sprinkle sugar over

-them. They are a delicious dish for tea.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE MOLASSES CAKE</span></p>

-

-<p>One cup of molasses, one and a half cups of sugar,

-one cup of butter, four eggs, a cup of sour milk and

-heaping-spoonful of soda. If desirable, you may add

-one pound of seeded and chopped raisins, or the same

-of currants; grease the pan carefully as molasses cake

-is liable to stick, and is always more difficult to get

-out of the pan than sugar cakes. You may add flour

-to roll it out like biscuit if you wish, or it is <em>better</em>

-made only as thick as pound-cake batter, and baked in

-a pan like that cake. Make the batter stiff with flour,

-as it turns out better than when soft.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SILVER CAKE</span></p>

-

-<p>Cream two coffee-cups of butter with two pints of

-fine white sugar; add the beaten whites of eighteen

-eggs, and four pints of flour—one of these pints must

-be maizena or corn starch flour, as that gives a delicacy

-which common wheat flour cannot. You must thin this

-mixture gradually as you beat in the flour and eggs, by

-pouring in two coffee-cups of water. Flavor with

-almond, and bake in a large pan. When you sift the

-flour you must add to it two teaspoonfuls of yeast

-powder.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_158">[Pg 158]</span>

-<span class="allsmcap">SILVER CAKE</span></p>

-

-<p>Two pints of sugar and two cups of butter; cream

-the butter and sugar together. Add two cups of cold

-water; beat to a froth the whites of eighteen eggs, mix

-them with the butter and sugar, four pints of flour, and

-two teaspoonfuls of yeast powder; mix flour and yeast

-powder together, and stir gently into the batter. Flavor

-with almond. For a small cake take half the quantity

-of ingredients. It makes a nicer cake to allow one of

-the pints of flour to be corn starch, instead of common

-flour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SUPERIOR GOLD CAKE</span></p>

-

-<p>Take half a pound of butter, one pound of sugar,

-one pound of flour, the yolks of ten eggs, one teaspoonful

-of soda mixed with a little hot water. Cream the

-butter and sugar together; beat the eggs light, and add

-them to the butter and sugar. Then stir in the flour

-and soda.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP AND RELIABLE GOLD AND SILVER CAKE</span></p>

-

-<p>Two cups of butter and four of sugar creamed together,

-two cups of sweet milk, or water, if you have

-no milk; eight cups of sifted flour well mixed with four

-teaspoonfuls of cream of tartar, and two of soda; beat

-separately the yolks and whites of eight eggs. Take

-half the batter; use the yolks for the gold cake, and

-the whites for the silver cake. Flavor differently, as

-with rose and lemon.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_159">[Pg 159]</span>

-<span class="allsmcap">SUPERIOR SILVER CAKE</span></p>

-

-<p>Take half a pound of butter, one pound of sugar,

-three-quarters of a pound of flour, the whites of ten

-eggs beaten to a froth. Cream the butter and sugar

-together, then add the eggs, and lastly, stir in the flour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT SILVER CAKE</span></p>

-

-<p>Cream one cup of butter and two cups of sugar, add

-a cup of milk, the whites of six eggs, and three cups of

-sifted flour with one teaspoonful of cream of tartar,

-and half a teaspoonful of soda mixed in the flour. Grate

-a small cocoanut, dry it in a skillet over the fire by

-stirring it about ten minutes. Stir the cocoanut into

-the batter. Bake in a moderate oven about three-quarters

-of an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT CAKES</span></p>

-

-<p>Grate a cocoanut, place it in a skillet over the fire,

-and stir until it is as dry as flour. Beat one cup of

-sugar and the white of an egg to a froth. Mix well,

-and make into small cakes; put them on buttered paper

-and bake. The oven should not be very hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT CAKES</span></p>

-

-<p>Take a cocoanut, pare it and grate half a pound;

-allow the same quantity of loaf sugar. Dissolve the

-sugar in two tablespoonfuls of water, place it on the

-fire; when the syrup is boiling hot, stir in the cocoanut.

-Continue to stir it until it is thick like candy, then pour

-it out on a buttered pan, and cut it across in shapes,

-or use a round cake cutter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT POUND CAKE</span></p>

-

-<p>Take three coffee-cupfuls of flour, one of butter, and

-two of white sugar; one cupful of milk; the whites of

-<span class="pagenum" id="Page_160">[Pg 160]</span>

-six eggs; one teaspoonful of cream of tartar; one-half

-teaspoonful of carbonate of soda; grated cocoanut—a

-small one. The cocoanut should be laid in water as

-soon as the shell is broken; take out a piece at a time

-to pare it; lay it in a dry cloth as soon as pared, and

-cover it up, that the air may be kept out and the moisture

-absorbed. If the cocoanut goes in wet it will make

-the cake heavy. Cream the butter; add the sugar, and

-beat well; then put in the milk, slowly; the whites of

-the eggs, well beaten, alternately with flour; the cocoanut

-last of all. One-half of this quantity makes a

-good-sized cake. Bake in a moderate oven; increase

-the heat at the last. It takes about one-half or three-quarters

-of an hour to bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT CAKE</span></p>

-

-<p>Make a batter of one cup of butter, two cups of

-sugar, three cups of flour and four eggs. Bake in jelly

-cake pans. Spread a layer of icing between each cake

-with grated cocoanut on top of the icing; finally, ornament

-the top with a thick layer of cocoanut.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT DROPS</span></p>

-

-<p>Take a grated cocoanut, the beaten whites of four

-eggs, and half a pound of white sugar; flavor, mix, and

-bake on paper in drops.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PECAN CAKE</span></p>

-

-<p>Half a cup of butter, one and one-half cups of sugar,

-two eggs, three-quarters of a cup of sweet milk, two

-cups of sifted flour, one and one-half teaspoonfuls of

-soda, and one teaspoonful of cream of tartar in the

-flour, one cup of pecans picked out and cut fine. Bake

-in a small cake pan.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_161">[Pg 161]</span>

-<span class="allsmcap">WINE CAKES</span></p>

-

-<p>One-quarter pound of butter, one-half pound of

-sugar, one egg, a few drops of essence of lemon, and a

-good half pound of flour. Mix, roll thin, and cut out

-in round cakes. They are very nice with wine.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NAPLES BISCUIT</span></p>

-

-<p>Beat four eggs light; add half a pound of fine white

-sugar, and half a pound of sifted flour. Flavor with

-essence of lemon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SHREWSBURY CAKE</span></p>

-

-<p>Beat to a cream half a pound of butter, and three-quarters

-of a pound of sugar; add five well beaten eggs,

-a nutmeg, some essence, and about a quart of flour.

-Sift the flour, mix it well, and drop the mixture with

-a spoon on buttered tins. Add currants if you wish.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COFFEE CAKE</span></p>

-

-<p>One cup of butter, two cups of sugar, one cup of

-molasses, one cup of strong coffee, two eggs, five cups

-of flour, one teaspoonful of soda, one cup of currants,

-one cup of raisins. Spice to taste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE DROP CAKES</span></p>

-

-<p>One-half pound sugar, one-quarter pound of butter

-creamed together, four well beaten eggs, one-half pound

-of currants, a spoonful of brandy, grated nutmeg or

-lemon peel, and flour sufficient for a stiff batter. Beat

-well. Drop by spoonfuls on buttered tins and bake in

-a quick oven. They are light and tender.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_162">[Pg 162]</span>

-<span class="allsmcap">DIAMOND BACHELORS</span></p>

-

-<p>Biscuit dough rolled thin, cut into diamonds and

-boiled in lard. Ladies are very fond of them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VELVET CAKE</span></p>

-

-<p>One cup of yeast, three eggs well beaten, one quart

-of warm milk, one quart of sifted flour, salt, a large

-spoonful of butter well beaten; let it rise. Pour into

-greased muffin rings and bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DELICATE CAKE</span></p>

-

-<p>Two eggs, two cups of sugar, half a cup of butter,

-one cup of sweet milk, three cups of flour, one teaspoonful

-of cream of tartar, half a teaspoonful of soda.

-Bake in squares.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LITTLE DROP CAKES</span></p>

-

-<p>Half a pound of sugar, four eggs, half a pound of

-flour; quarter of a pound of butter.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CREAM CAKES</span></p>

-

-<p>Boil a cup of butter with a half pint of water; while

-it is boiling, stir in two cups of sifted flour; let it cool,

-and when cool, add five eggs well beaten, and a quarter

-of a spoonful of soda dry. Drop this mixture with a

-teaspoon on tins and bake in a quick oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FOR THE INSIDE OF THE CAKES</span></p>

-

-<p>Take a pint of milk, one-half a cup of flour, one cup

-of sugar and two eggs. Boil the milk and flour together,

-add the eggs and sugar; flavor the custard with

-lemon. Now, you must take the first or outside cakes,

-and split each one gently, so as to place in it the cream

-<span class="pagenum" id="Page_163">[Pg 163]</span>

-or custard, which must be cold before you introduce it.

-Put into each cake about a teaspoonful of the cream.

-These are delicious. One-half this quantity makes a

-large dishful of cakes.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER CREAM CAKE WITH CRUST AND CREAM</span></p>

-

-<p><span class="smcap">Crust.</span>—Three-quarter pint of water, half a pint of

-butter, three-quarters of a pound of flour, eight eggs,

-boil the water and butter together, and while boiling

-stir in the flour, take it off and let it cool, then add

-your eggs (beaten separately), and a teaspoonful of

-dry soda. Use about a spoonful of the crust for each

-puff; bake on tins for about twenty minutes. When

-done cut the crust open and put in the cream.</p>

-

-<p><span class="smcap">Cream.</span>—Two pints of milk, one cup of flour, two

-cups of sugar, four eggs; while the milk is boiling add

-your flour, sugar and eggs (previously well beaten together),

-let it cook until it begins to thicken, take it

-off, and flavor with rose water.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TIPSY CAKE</span></p>

-

-<p>Place a sponge cake weighing about a pound in a

-glass bowl, pour over it half a pint of sherry and

-Madeira (mixed). Make a rich custard of six eggs

-and a quart of milk, sweeten to taste, flavor and let it

-cool. Blanch half a pound of almonds, stick them in

-the top of the sponge cake and pour over it the custard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN TEA CAKES</span></p>

-

-<p>Half a cup of butter, or a large spoonful of lard, one

-and a half cups of sugar, one teacupful of milk, one

-teaspoonful of soda, seven cupfuls of sifted flour. Roll

-thin.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_164">[Pg 164]</span>

-<span class="allsmcap">EASY CAKE FOR YOUNG COOKS</span></p>

-

-<p>Take two cups of flour, sift it and to each cup put a

-teaspoonful of yeast powder. Beat the yolks of three

-eggs and one cup of fine white sugar, together with

-half a cup of water mixed with extract or wine; beat

-this well in the yolks and sugar (only half a cup);

-froth up the whites of the eggs, add them, and last of

-all, beat in the flour with the powder in it. Bake

-quickly in square or jelly cake pans.</p>

-

-

-<p class="p2 center"><span class="allsmcap">YOUNG COOKS’ JELLY ROLL</span></p>

-

-<p>Make the sponge for your jelly roll by taking a cup

-of white sugar, one cup of flour, and three eggs. Mix,

-etc.; add baking powder with the flour. Bake in a

-stewpan with a quick fire; turn the cake out on a towel

-when done; spread the jelly while it is still warm and

-soft, and roll it carefully. Cut it in slices when cold;

-a spoonful of water beaten with the eggs makes the

-cake lighter, as it breaks the tissue of the eggs if it is

-added to them when beaten up.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ALMOND DROPS</span></p>

-

-<p>Blanch and pound five ounces of sweet, and three

-ounces of bitter almonds (or peach kernels), with a

-little white of egg. Put half a pound of sifted flour on

-your dough board, make a hole in the middle of the

-flour, in which put the almonds, with a pound of sugar,

-four yolks of eggs, and a little salt. Make into a paste.

-Cut in pieces the size of a nut, lay them half an inch

-apart, on sheets of paper, in a baking-pan, and bake

-in a moderate oven for fifteen or twenty minutes.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_165">[Pg 165]</span>

-<span class="allsmcap">ALMOND MACAROONS</span></p>

-

-<p>Blanch and pound with a little rose-water half a

-pound of almonds; add half a pound of sifted sugar,

-the whites of two eggs (not beaten), form into a paste.

-Dip your hand in water, and roll the preparation into

-balls the size of a nutmeg; lay them an inch apart, on

-buttered paper, in a baking tin. Bake in a slow oven

-until a light brown.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ALMOND MACAROONS</span></p>

-

-<p>To a pound of the best white sugar, sifted, add a

-pound of blanched almonds; put in a few drops of rose-water

-as you beat them together in a mortar. Add to

-them the well-beaten whites of six eggs, and form the

-paste into shapes in the palm of the hand by using a

-little flour; butter some sheets of white paper, and

-drop the macaroons on it, leaving a space between

-them. Strew a little white sugar on them, and put in

-the oven to bake a light brown. Almonds are blanched

-by pouring hot water on them, and slipping off the

-brown coating.

-<span class="pagenum" id="Page_166">[Pg 166]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="DESSERTS">DESSERTS</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">CHARLOTTE RUSSE IN VARIOUS WAYS</span></p>

-

-<p>There are many varieties of this Charlotte. They

-are always similarly made, that is with sponge cake or

-lady fingers, and whipped cream, custard or blanc-mange.

-One way is to beat the whites of three eggs

-to a high froth, with a quarter of a pound of sugar,

-and half a pint of cream, until it is quite thick and

-light; flavor this to your taste with lemon or vanilla,

-and pour it into a cake-lined mould; place some of the

-sliced cake or lady fingers on top of the mould and over

-the cream; set it on ice, and when wanted turn it on

-a dish and serve.</p>

-

-<p>Or, having lined a basin or mould, or small tin cups

-with any convenient cake, such as lady fingers, sliced

-savoy cake, or yellow lady cake, fill them with mock

-cream, blanc-mange or custard, made from the yolks

-of eggs; let them become cold, then turn them out and

-serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER WAY</span></p>

-

-<p>Break an ounce of isinglass small, and pour on it a

-teacup of hot milk or water; let it dissolve, then strain

-it through muslin, on half a pound of fine white sugar.

-When nearly cold add to it a quart of rich cream, already

-beaten to a froth; continue to beat it for a few

-minutes, holding the pan on ice. Line your mould with

-sponges and pour your cream in. Cover with sponge

-<span class="pagenum" id="Page_167">[Pg 167]</span>

-cake or lady fingers. Turn it out and serve. The

-isinglass will make this very firm if held on ice long

-enough to solidify before serving.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN CHARLOTTE RUSSE</span></p>

-

-<p>Boil one ounce of isinglass in a pint of water until

-reduced one-half. While it is boiling, make a custard

-of one-half pint of milk, yolks of four eggs, and one-fourth

-of a pound of sugar; flavor this with vanilla or

-lemon. Take a quart of cream, whip it up to a fine

-froth, and when the isinglass is nearly cold, so that it

-will not curdle the cream, stir it and the cream into

-the custard. Beat all thoroughly and set it on ice.

-This is a nice, easy way to make this dish, and may be

-made very ornamental, if wanted so, by lining a glass

-dish with lady fingers, and then pouring in the cream

-and laying fine fancy sugar-drops on top. If you have

-no lady finger sponges, you can slice any light sponge

-cake, and lay it on the bottom and sides of the glass

-bowl.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SICILIAN BISCUIT DROPPED ON TINS</span></p>

-

-<p>Take four eggs, twelve ounces of powdered and sifted

-sugar, and ten ounces of flour. Beat the eggs and sugar

-together in a stewpan on the fire, until the batter feels

-warm to the touch; remove it from the fire, and stir it

-thoroughly until it becomes cold; now add the flour,

-and flavor with vanilla. Butter some paper and place

-it on the baking tins, or pans. Drop the cake mixture

-in round or ovals on the buttered paper, and bake in a

-slow oven. When put in the oven sift white sugar over

-the biscuit.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_168">[Pg 168]</span>

-<span class="allsmcap">QUEEN’S DROPS</span></p>

-

-<p>Beat up a quarter of a pound of butter, and a quarter

-of a pound of sifted sugar, two eggs, and six ounces of

-flour. Flavor with almonds, or vanilla, or lemon. Butter

-some paper, place it on baking-sheet or pans, and

-drop the mixture in drops about the size of a nutmeg.

-Bake in a hot oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ALMOND MERINGUE</span></p>

-

-<p>Beat the whites of two eggs with a quarter of a

-pound of powdered sugar and a quarter of a pound of

-blanched and cut almonds. Form them into rings on

-letter paper, put the paper on tin, and place them in

-the stove oven, to harden and brown lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE COMPOTE</span></p>

-

-<p>Make a syrup of three-quarters of a pound of sugar

-and a cup of water; let it boil while you are paring and

-taking out the cores of six nice sour apples. Throw

-them into the syrup and let them boil for half an hour,

-or until transparent. Pour into a glass or china dish,

-and serve for a lunch or tea. They are nice when served

-warm.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MAIZENA BLANC MANGE</span></p>

-

-<p>This can be made with maizena, corn starch, or potato

-flour, but maizena is preferable. Take a quarter

-of a pound of maizena and three pints of milk. Put

-two and a half pints of the milk on to boil, and wet the

-corn starch or maizena with the remaining half pint.

-When the milk boils add to it (or better before it boils),

-a quarter of a pound of white sugar and some lemon

-rind, sliced or grated. Let this boil a little, and then

-<span class="pagenum" id="Page_169">[Pg 169]</span>

-stir in the mixed maizena or corn starch. When cooked

-five minutes, pour it into moulds or bowls; wet the

-bowls first with cold water to prevent the jelly sticking

-to the sides. When firm and cold, eat it with cream

-or any kind of stewed fruit you may have.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GELATINE BLANC MANGE</span></p>

-

-<p>To one quart of milk add an ounce of Nelson’s or

-Coxe’s gelatine, which has been soaked an hour in a

-cup of cold water. Add to this half a pound of fine

-white sugar; let it simmer very gently on the fire in

-a stewpan until all the gelatine is dissolved. Strain

-it, and pour it in a mould; when it begins to thicken,

-put it on ice and serve it with cream.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GELATINE BLANC MANGE</span></p>

-

-<p>Take a quart of new milk, set it on to boil; stir into

-the boiling milk, half a box of gelatine, which should

-have been soaked in cold water ten or fifteen minutes.

-When the gelatine is dissolved, stir into the milk a cup

-of sugar; take the jelly from the fire, and last of all

-while the mixture is very hot, stir in four eggs; season

-with vanilla or lemon extract, and pour into moulds.

-Eat with cream. This is very nourishing for invalids.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE MANGE</span></p>

-

-<p>Made the same as gelatine blanc mange above described,

-except seasoning the jelly with six ounces of

-grated chocolate in the boiling milk. Eat with cream

-or wine sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ISINGLASS JELLY</span></p>

-

-<p>Boil in one pint of water, one ounce of isinglass, and

-when well dissolved, add to it one pound of sugar, and

-a cup of pale wine. When the water is boiling, add to

-<span class="pagenum" id="Page_170">[Pg 170]</span>

-it the rind of a lemon, and when taken off the fire, add

-the juice and grated rind of lemon. Strain this mixture

-and whisk it till it begins to thicken, then pour it

-into the vessel you wish to mould it in, and set in a

-cool place, or on ice, to harden.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON CUSTARD</span></p>

-

-<p>Boil a cup of water, and stir into it a tablespoonful

-of flour, or corn starch. Beat the yolks of three eggs

-with a cup of brown sugar. Add the juice of a lemon

-strained; beat it up with the yolks and sugar. Pour

-this in a paste, and bake it. While the custard is baking,

-take the whites of the three eggs and beat them

-up with a cup of pulverized sugar. Spread this icing

-on the baked custard, and brown it slightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE BOILED CUSTARD</span></p>

-

-<p>To every quart of milk, allow six eggs and a cup of

-white sugar. Set the milk to boil; beat the whites of

-the eggs with a half cup of sugar, and drop into the

-boiling milk for two minutes; then with a skimmer remove

-the boiled whites, and put on a dish to cool. When

-the whites are taken off, stir into the milk the yolks

-and sugar, previously well beaten up together. Add

-rose, lemon, or peach-leaf flavoring. Run this through

-a sieve into the bowl you expect to serve it in; then

-pile up the whites on the custard. The whites can be

-boiled without beating them with sugar.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE CUSTARD. A NICE DISH</span></p>

-

-<p>Take a dozen apples, a large cupful of brown sugar,

-a teacupful of water, the grated rind of a lemon, one

-pint of milk, four eggs, and two ounces of loaf sugar.

-<span class="pagenum" id="Page_171">[Pg 171]</span>

-Peel, cut and core the apples; put them in a sauce-pan

-with the water; as they heat, add the brown sugar and

-lemon-peel. When mashed and well cooked, take it off;

-put the fruit in the bottom of a deep dish, and pour a

-custard of the milk, sugar and eggs, over it, and bake

-in a moderate oven. Grate over it before baking, a

-little nutmeg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ALL THE YEAR ROUND PUDDING</span></p>

-

-<p>Line a pie dish with paste, spread on this three

-ounces of any kind of jam—strawberry or raspberry

-is best. Then beat well in a basin three ounces of bread

-crumbs, three ounces butter, and the same of sugar,

-and the rind and juice of a large lemon; add this to

-the pastry and jam, and bake half an hour. If the

-lemon is not very juicy, add a tablespoonful of water

-to it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO GLAZE PASTRY</span></p>

-

-<p>Break an egg, separate the yolk from the white, and

-beat it well; when the pastry is nearly baked take it

-out of the oven and brush it over with this beaten yolk

-of egg, then put it back in the oven to set the glaze.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TRANSPARENT PUDDING</span></p>

-

-<p>Beat eight eggs very light; add them to half a pound

-of butter, and the same of sugar, which have been

-beaten to a cream together; grate in half a nutmeg,

-set it on the fire in a stew-pan, and stir it constantly

-until it is hot. Do not leave it more than five minutes

-on the fire, as you only wish to slightly cook the whites

-of the eggs to prevent their running when put on the

-paste. Line two pie pans with delicate paste, and pour

-in the mixture. Bake in a moderate oven, and do not

-<span class="pagenum" id="Page_172">[Pg 172]</span>

-allow the top to burn, as it will, if not covered when

-first put in the oven. Cover with a pan until the bottom

-is cooked, and then a few moments colors the top.

-This pie has no meringue on top. Serve it with a tart

-pie, as it is a very sweet dessert.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE TRIFLE—A SUPPER DISH</span></p>

-

-<p>Make a marmalade by stewing tart apples in sugar,

-seasoned with lemon. Lay it when cold in a deep glass

-dish, pour over it a boiled custard made of two eggs,

-half a pint of milk, sweetened with half a cup of sugar.

-Finish it by whipping a pint of rich cream to a froth,

-and pile it high on the custard. Ornament with strips

-of citron and apple jelly laid on the whipped cream.

-This is a charming dish for the country, where cream

-is abundant.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TRIFLES. DELICIOUS</span></p>

-

-<p>Cover the bottom of a glass bowl, or dish, with lady

-fingers; break up, and put also half dozen macaroons;

-pour over them a cup of wine, or diluted extract, to

-moisten them; then put in three tablespoonfuls of jelly

-or jam. Pour over this a boiled custard, made with a

-pint of milk, three eggs and a cup of white sugar. Whip

-up the whites of two eggs with a cup of white sugar and

-lemon juice to taste, and when it will stand alone, put

-it on the custard, and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GELATINE SNOW PUDDING</span></p>

-

-<p>Take two tablespoonfuls of good gelatine, throw over

-it two spoonfuls of water, let it soak ten minutes, then

-pour over it half a pint of boiling water, three-quarters

-of a pound of white sugar, and the juice of two lemons

-<span class="pagenum" id="Page_173">[Pg 173]</span>

-with the rind thrown in. Let it come to a boil, take it

-off immediately, strain it, let it cool a little, and when it

-begins to thicken add the beaten whites of two eggs.

-Beat all thoroughly, and pour it in a mould on ice to

-get firm. When cold and firm, send it to table in the

-middle of a glass basin or dish, and pour around it a

-custard made from the yolks of the eggs, and a pint of

-milk sweetened and flavored to taste. Sponge cake

-should be served with this pudding.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A PRETTY DISH OF ORANGES CROQUANTE</span></p>

-

-<p>Take ten or a dozen oranges, remove the peel, all the

-white part and the seeds. Do this carefully by quartering

-them, retaining the transparent pulp and juice. Do

-not break the skins of the sections. Boil a pound of

-loaf sugar in half a glass of water until the syrup

-strings when lifted on a fork, then take it from the fire

-and dip each section of orange in this candy while it

-is hot; you can do this by placing each one on a little

-stick cut for the purpose. As the pieces are dipped,

-arrange them in some pretty form on a dish or bowl,

-and fill up the hollow with whipped cream, sweetened

-and seasoned with a glass of maraschino.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRANCATELLI’S LEMON PUDDING</span></p>

-

-<p>The juice and grated rind of six lemons, a pint of

-milk or cream, six ounces of sponge cake or macaroons,

-eight yolks, and the whites of four eggs

-(whipped to a froth), one pound of sugar, and a little

-salt. Mix in a basin, and work all these materials

-together for at least ten minutes. Put a border of puff

-paste around a pie-dish, then pour in the batter; strew

-cut-up almonds over it, and bake. Sift powdered sugar

-over it, and serve.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_174">[Pg 174]</span>

-<span class="allsmcap">WHIPPED CREAM WITH WINE</span></p>

-

-<p>To the whites of three eggs, beaten to a froth, add a

-pint of cream, four tablespoonfuls of sweet wine, and

-four spoonfuls of sugar. Put bright jelly, or light-colored

-marmalade in spots among the cream, and

-serve sponge cake with it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BATTER PUDDING</span></p>

-

-<p>One quart of milk, six eggs beaten separately, and

-seven tablespoonfuls of flour. Boil the milk, stir in the

-eggs and flour, while the milk is nearly hot enough to

-boil; do not let it boil when you stir in the flour, but

-take it off the fire, or you will curdle the eggs. Bake

-this batter half an hour, and eat it with wine or lemon

-sauce. You should salt the milk slightly before boiling.

-When well and quickly made, this is a delightful pudding,

-but it should be eaten hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A SUPERIOR LEMON TART</span></p>

-

-<p>Squeeze the juice from six lemons, wash the rinds

-and boil them; if too strong of the lemon oil, it is better

-to change the water. You must grate or pound the

-rinds, and when tender and cold, add to them one pound

-of sugar, one-fourth of a pound of butter, and the yolks

-and whites of five eggs. Stir in the juice of the lemons,

-and cook the batter gently until it is thick as honey;

-then bake it in puff paste without tops. Ornament with

-fancy strips of paste.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_175">[Pg 175]</span>

-<span class="allsmcap">SUET PUDDING</span></p>

-

-<p>Take a cupful of chopped suet, half a cup of molasses,

-one cup of raisins chopped, a teaspoonful of

-powdered cloves and cinnamon, one-half cup of sugar,

-two eggs well beaten, half a cup of sweet milk, a little

-salt, and two teaspoonfuls of yeastpowder. Stir in

-flour until it is a thick batter; flour a cloth, and pour in

-the mixture, leaving room to swell. Boil two hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROLL PUDDING OF ANY KIND OF FRUIT</span></p>

-

-<p>Make a light paste, roll out lengthwise, spread any

-kind of fruit over the paste, and roll it up in the dough;

-wrap it up in a cloth, tie it carefully, and boil it one

-hour. You will find this delicious if made of either

-blackberries, strawberries, peaches, or any kind of

-dried fruit stewed and sugared; if fresh fruit is used,

-it needs no stewing.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A DESSERT FOR A DELICATE PERSON</span></p>

-

-<p>Boil one cup of rice until perfectly soft, then add a

-teacup of rich sweet cream, and half a teacup of any

-acid jelly—currant is the best but plum, strawberry or

-lemon will do. Put it over the fire a few minutes, turn

-it into a mould. Eat with sweetened cream.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MACAROON PUDDING ICED</span></p>

-

-<p>Line a mould with macaroons, as described for Iced

-Cabinet Pudding. Fill the mould with dried cherries,

-seedless raisins and macaroons, in layers; then pour

-a little Madeira or sherry wine over them, and finish

-by pouring over all a custard of a pint of milk, two eggs

-<span class="pagenum" id="Page_176">[Pg 176]</span>

-and flavoring to suit; sweeten it with half a pound of

-white sugar, and in summer cover the mould up in ice

-and salt until wanted. In winter steam it and serve

-with butter and sugar sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STEAMED CABINET PUDDING, VERY FINE</span></p>

-

-<p>Butter a pudding mould, and line it with brioche, or

-any kind of cold sweet roll, or Sally Lunn, that has

-been left over. Fill the mould with layers of sponge

-cake, or macaroons, alternately with currants, or seedless

-raisins, chopped citron, or other dried fruit; then

-make a boiled custard of six yolks of eggs (for a

-moderate size mould), a pint of milk or cream, six

-ounces of sugar, a glass of brandy, and the grated rind

-of a lemon. Moisten the macaroons with extract of

-lemon, and then pour over the custard, which need not

-be previously boiled, as the pudding is to be <em>steamed</em>,

-and boiling the custard is unnecessary, except when it

-is to be iced. Serve with wine or hard butter sauce

-beaten up with a little wine.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MERINGUE PUDDING. VERY NICE</span></p>

-

-<p>Take a pint of bread crumbs, a quart of milk and

-four eggs. Make one pint of milk boiling hot, pour it

-over the bread crumbs, and beat it smooth; when cool,

-add a cup of sugar, and the yolks of the four eggs;

-also a lump of butter (the size of an egg). Beat all

-well together, thin it by adding the rest of the milk,

-flavor it with peach or nutmeg, and set it in the oven

-to bake. You must only bake it long enough to cook

-the eggs, for, if you leave it to stew and simmer in the

-stove, it loses its jelly-like consistence, and the milk

-turns to whey. When slightly brown on top, take the

-<span class="pagenum" id="Page_177">[Pg 177]</span>

-pudding out of the stove, and set it to cool. When cool,

-spread over it a layer of acid preserve or jelly, such

-as plums, apples, grapes, or currants. Then finish it

-by making an icing or meringue of the whites of the

-eggs, beaten up with a full cup of white sugar; flavor

-this with lemon extract, and then put the pudding

-again in the stove, and brown. If for a small family,

-use a pint of milk and half of all the materials mentioned.

-This is considered an elegant dish for any

-occasion.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A DELICIOUS PUDDING, VERY EASILY MADE</span></p>

-

-<p>Butter some thin slices of rolls; lay them in a

-pudding-dish with currants and citron cut up fine, and

-strewed between the slices. Then pour over the rolls

-a custard made of a quart of milk, four eggs and half

-a pound of sugar; flavor this and bake lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PRINCE ALBERT’S PUDDING</span></p>

-

-<p>Take one-half pound of butter, one-half pound of

-grated bread crumbs, one-half pound of sugar, the

-juice of two lemons with the rinds grated in; add six

-eggs well beaten, a glass of brandy and four tablespoonfuls

-of marmalade. Steam this pudding in a

-mould and serve with wine sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT PUDDING OR PIES</span></p>

-

-<p>Break a cocoanut and save the milk; peel off the

-brown skin, then throw each piece into cold water, and

-let it stay a few minutes to cool; take the pieces out,

-wipe dry and grate; add their own weight of white

-sugar and half the weight of butter; rub the butter

-and sugar to a cream, add five well beaten eggs, and a

-cup of milk; last of all, throw into the mixture the milk

-<span class="pagenum" id="Page_178">[Pg 178]</span>

-of the cocoanut and the grated rind of a lemon. Bake

-in a pudding-dish, or make it into pies with a bottom

-crust. Ornament the top of the pies with fancy twists

-of paste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CUSTARD COCOANUT PUDDING</span></p>

-

-<p>Grate one cocoanut; take a quart of milk, four eggs,

-and a cup of sugar. Beat sugar and eggs light, then

-stir in the milk, and last the cocoanut and such flavoring

-as you may prefer. Pour this into a deep pan

-lined with paste; put fancy strips of paste across it,

-and bake lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE ICE CREAM</span></p>

-

-<p>Put on the fire a stew-pan containing a quart of nice

-fresh milk, and while it is coming to the boil beat the

-yolks of eight eggs and a pound of fine white sugar;

-when these are well beaten, take off the boiling milk,

-let it stand to cool five minutes, and pour it very hot

-over the eggs and sugar; strain this mixture, and add

-for flavoring any favorite extract, either of lemon,

-orange, peach or vanilla. Let it stand to get cool, and

-pour it into the freezer and surround it with layers of

-ice, pounded fine, and coarse dairy salt, well beaten

-down, and fill up till within a few inches of the top of

-the freezer. Now, if you have it you may pour in one

-quart of pure cream, and beat it with a wooden spoon

-into the mixture in the freezer. Turn the crank of your

-freezer briskly if you have a five minute freezer; if

-not, turn the can with your hand for fifteen minutes,

-and then pack round again with ice and salt. Draw

-off the melted ice and salt water, and fill up again and

-set away to harden before serving. Two tablespoonfuls

-of the extract are enough.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_179">[Pg 179]</span>

-<span class="allsmcap">LEMON SHERBET</span></p>

-

-<p>If a gallon is wanted, take ten fine lemons, or more,

-if small ones. Place to them three quarts of cold water

-sweetened, with two and one-half pounds of loaf sugar.

-Just before placing in the freezer, beat up the whites of

-three eggs with a little sugar and stir in. Then place

-the mixture of lemons, sugar, water and eggs in the

-freezer, and pack ice and salt around it. It freezes

-easily, with less trouble than ice cream. Pineapple or

-orange sherbet is also very nice made the same way.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BISCUIT CREAM IN MOULDS</span></p>

-

-<p>One quart of firm clabber and one quart of sweet

-cream, make it very sweet with white sugar; flavor with

-vanilla bean boiled in half a cup of sweet milk. Churn

-all together ten minutes, then freeze in moulds, or in

-any ordinary freezer.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE CREAM</span></p>

-

-<p>Squeeze the juice of four oranges, and put it with the

-peel of one into a sauce-pan; add to this a pint of water,

-half a pound of sugar, and the beaten whites of five

-eggs. Mix carefully, place it over a gentle fire, or it

-will curdle, stir it in one direction until it looks thick;

-strain it through a gauze sieve, and add to it, when

-cold, the yolks of five eggs, and a cup of cream or sweet

-milk. Set it on the fire until hot enough to cook the

-eggs, or nearly ready to boil them, take it off, stir until

-cold, and set it on ice, or freeze it as you choose. This

-is a delicious cream, with or without freezing, and one

-much used by families in Louisiana.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_180">[Pg 180]</span>

-<span class="allsmcap">STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN</span></p>

-

-<p>Make a quart of rich custard, with eggs, and sugar

-and milk; when cold, pour it on a quart of ripe fruit,

-mash and pass it through a sieve. Add more sugar if

-required by the fruit, and freeze it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACHES AND CREAM FROZEN</span></p>

-

-<p>Peel and stone a quart of nice yellow peaches; put

-them in a bowl, sweeten them well, and chop very fine.

-If you have sweet cream, put to the fruit a quart of it;

-if you have not, take a quart of milk, sweeten it with

-half a pound of sugar, let it boil, and when boiling,

-pour it on to the beaten yolks of four eggs. When this

-custard cools, you may add the chopped peaches, which

-should be well sweetened. Pour all in the freezer and

-set it where it can be frozen.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BARLEY OR SAGE CREAM FOR INVALIDS</span></p>

-

-<p>Wash the sage or barley clean; take a cup of either;

-put it on the fire with water to cover it; boil it gently

-until it is soft. While boiling, put in a stick of cinnamon,

-or any seasoning that is agreeable. When the

-barley has boiled soft and thick, take it off and strain

-it; then add to it a rich boiled custard, sweeten it to

-taste; add a glass of wine, if liked, and serve it frozen,

-or not, as is liked best by the sick.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FROZEN PEACHES AND CREAM</span></p>

-

-<p>Peel and stone nice soft, ripe peaches, sprinkle

-enough sugar on them to make them very sweet; chop

-them up fine until they are a pulp, and add to them as

-<span class="pagenum" id="Page_181">[Pg 181]</span>

-much cream as you have peaches; put them into the

-freezer and turn it briskly until the cream is well frozen.

-Figs and other fruits are good served in the same

-way.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER ICE CREAM WITHOUT CREAM</span></p>

-

-<p>When cream can not be procured, a custard made as

-directed, is a good substitute. To a quart of milk, add

-sugar until it is <em>very sweet</em>, for in freezing it loses

-some of its sweetness; let this boil on the fire, when it

-boils gently, take it off and pour it scalding hot to the

-beaten yolks of eight eggs; stir it constantly, but never

-boil it as the scalding milk will cook the eggs sufficiently;

-it should also be stirred while cooking. Flavor

-with vanilla, or lemon or almond. If with a vanilla

-bean it is better to boil it in the milk before putting in

-the sugar. When the custard is cold, put it in the form

-or freezer. If you have no freezer you can make one,

-by using a tin kettle with a tight cover. Set this in the

-centre of a tub that is large enough to leave a space of

-four or five inches around it; fill the space with layers

-of cracked ice and coarse salt, a layer of ice last, and

-cover the whole with a woolen cover for half an hour.

-Then shake the kettle constantly, after that, until frozen.

-Cover up till wanted.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ICED CHOCOLATE CREAM</span></p>

-

-<p>Grate half a pound of vanilla chocolate, put it in a

-stew-pan with half a pound of sugar, the yolks of eight

-eggs, and one pint of rich, sweet milk. Stir over the fire

-until it begins to thicken, strain through a sieve into a

-basin, add half a pint of whipped cream, and one and

-a half ounces of isinglass. Mix well and pour into a

-mould. Set it on ice if the weather is warm.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_182">[Pg 182]</span>

-<span class="allsmcap">COFFEE CUSTARD</span></p>

-

-<p>Boil one quart of milk with five spoonfuls of white

-sugar. Beat four eggs separately, throw the whites into

-the boiling milk for two minutes and dip them out with

-a skimmer as soon as they are cooked. Beat the four

-yolks of the eggs with half a cup of corn starch wet

-with a little cold milk; set it aside until you can put into

-the hot milk a cup of hot strong coffee; then pour in the

-mixed corn starch and eggs, give it a little boil and take

-it off. Last of all, place the pure white boiled eggs on

-the rich brown custard, and you have a beautiful and

-appetizing dessert. Serve with sponge cake. Some

-boil the coarsely ground coffee in the milk first and

-then strain it, proceeding after that as in other custards.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON CHEESE-CAKES</span></p>

-

-<p>Boil the peel of two lemons until tender, and pound

-them. Take half a pound of sugar, the yolks of six eggs,

-and one-half pound of butter. Stir all well together,

-and add the juice of the lemons last. Lay puff paste in

-your pans, fill them half full of the mixture, and bake

-lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE CHEESE-CAKES</span></p>

-

-<p>Boil the peel of four oranges in two waters, to take

-out the bitter taste. When tender, pound up with half a

-pound of sugar, one-quarter of a pound of butter, and

-the yolks of six eggs. I make these confections to use

-up the yolks when I have been using the whites of eggs

-for icing or white cake. Beat the mixture well and add

-the juice of the oranges; if the oranges are large the

-<span class="pagenum" id="Page_183">[Pg 183]</span>

-juice of two will be sufficient to make two pies. Put

-puff paste in your pans, fill them half full of the confection,

-and bake lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WINE JELLY FROM SPARKLING GELATINE</span></p>

-

-<p>Take a package of an ounce, or an ounce and a half

-of gelatine, pour upon it a pint of cold water, and let it

-remain to soften for an hour or so. When ready to

-make the jelly, pour on to the gelatine three-quarters of

-a pint of boiling water, and stir until the gelatine is

-dissolved; then add to it one and a half pounds of

-white sugar, the juice and grated rind of one lemon,

-and a spoonful of any essence. Then beat the whites of

-two eggs well, and stir briskly into the mixture; put it

-on a gentle fire, let it simmer slowly, take it off as soon

-as it boils up, then add a pint of wine and two tablespoonfuls

-of extract of lemon or vanilla; then strain it

-through a jelly bag until it runs clear. Some boil the

-extract and wine in the gelatine before straining, but it

-injures the fine flavor to do so. Boil the gelatine, the

-water, the sugar and eggs, and strain it; after it is

-clear and still warm, pour in a pint of wine and set the

-jelly on ice in summer, or to cool in the winter. This

-should give great satisfaction.</p>

-

-

-<p class="p2 center"><span class="allsmcap">YELLOW CUSTARD JELLY FROM GELATINE</span></p>

-

-<p>To one ounce of gelatine, soaked in one pint of water,

-add a quart of milk; if the weather is warm take a little

-less milk. Set the milk and gelatine (or double the

-quantity of isinglass) on to get hot, let it give one boil

-up, then sweeten it, and when a little cooled stir in the

-beaten yolks of eight eggs; do not let the eggs boil up

-<span class="pagenum" id="Page_184">[Pg 184]</span>

-or you might curdle them. Flavor with vanilla or

-lemon, pour into moulds, and set in a cool place, or on

-ice to harden.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CALVES’ FEET JELLY</span></p>

-

-<p>Take two calves’ feet, add to them a gallon of water

-which you must reduce by boiling to a quart; strain it

-while hot, and set away to get cold. When cold take

-off the fat, and remove any settlings which may be in

-the bottom. Melt the jelly in a stew-pan, and add to it

-the whites of six eggs, well beaten, half a pint of wine,

-half a pound of white sugar, the juice of four lemons,

-and rind of one grated. Boil this a few minutes, and

-pass it through a flannel strainer. This is a most delicate

-and nourishing article of diet for the sick and convalescent.

-If the jelly is dropped upon the sliced peel

-of a lemon instead of the grated peel, it will look prettier.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CALVES’ FEET JELLY MADE WITH GELATINE</span></p>

-

-<p>Take three quarts of water, one pint of white wine,

-six teaspoonfuls of brandy, six lemons, juice and peel,

-six eggs, the whites slightly beaten, the shells crushed—the

-yolks not used—three pounds of white sugar, and

-four ounces of gelatine. First, soak the gelatine in one

-quart of the measured water; let it remain for one-half

-an hour. Mix the ingredients named with the other two

-quarts, and let all boil twenty minutes; strain it

-through a flannel bag without squeezing. Wet the jelly

-mould in cold water. Pour the jelly in, and leave it to

-cool, or put it on ice until wanted.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_185">[Pg 185]</span>

-<span class="allsmcap">AMBROSIA OF ORANGE OR PINEAPPLE</span></p>

-

-<p>This is a pretty dessert or supper dish. You require

-a cocoanut and six oranges or a pineapple. Grate the

-cocoanut, and slice the oranges or pineapple; then in a

-glass dish lay a layer of fruit, and a layer of the grated

-cocoanut, until your bowl is full. Strew powdered

-sugar over each layer of fruit, and on the top, and it is

-ready.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FLOATING ISLAND, WITHOUT WINE</span></p>

-

-<p>Beat the whites of five eggs with a little currant jelly

-until they are quite thick. Sweeten a pint of cream, add

-a teaspoonful of extract, pour it in the bowl, and then

-drop your whites of eggs and jelly by spoonfuls on the

-cream. If you can not procure cream, you may make a

-substitute of a custard, made of a pint of sweet milk,

-yolks of two eggs, and half a cup of white sugar.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EGG-NOG</span></p>

-

-<p>Take the yolks of ten eggs; add to them ten tablespoonfuls

-of pulverized sugar, three pints of new milk,

-and one pint of the best brandy (whiskey will do). Beat

-up the whites the last thing, and stir in, after the liquor

-is poured in.

-<span class="pagenum" id="Page_186">[Pg 186]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="PUDDINGS_PIES_AND_MINCEMEAT">PUDDINGS, PIES AND MINCEMEAT</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.</span></p>

-

-<p>The delicacy of pastry depends as much upon the

-baking as the making, therefore strict attention should

-be paid to the following directions:</p>

-

-<p>Puff paste requires a quick, even heat; a hot oven

-will curl the paste and scorch it.</p>

-

-<p>Tart paste or short paste requires a degree less of

-heat.</p>

-

-<p>For raised or light crust, the oven may be heated as

-for puff paste.</p>

-

-<p>When baking with coal, if the fire is not brisk enough

-do not put on more coal, but add a stick or two of hard

-wood; or if nearly done, put in a stick of pine wood.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FAMILY PIE CRUST, SHORT</span></p>

-

-<p>Put a pound of sifted flour into a bowl, work into it

-half a pound of sweet lard or beef drippings, with a

-dessertspoonful of salt. When it is thoroughly mixed

-put to it enough cold water to bind together. Flour the

-paste slab, or table, and rolling pin. Take a part of the

-paste and roll it to less than a quarter of an inch in

-thickness. This will be quite rich enough for health or

-taste. A bit of volatile salts, the size of a small nutmeg,

-dissolved in a little hot water and put to the

-paste, will make it more light and delicate.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_187">[Pg 187]</span>

-<span class="allsmcap">FINEST PUFF PASTE, FOR PUFFS</span></p>

-

-<p>Heap one pound of flour in the centre of the breadboard,

-or slab; make a hollow in the centre; break one

-egg into it, then add a teaspoonful of salt and a piece

-of butter the size of an egg. Mix these lightly together

-with a little cold water, adding the water a little at a

-time, until the flour is made a nice paste; work it

-together, and roll it out to half an inch in thickness.

-Then divide a pound of butter in six parts, spread one

-part over the paste, then fold it and roll it out again,

-until you can perceive the butter through; then spread

-over another part, fold it up, and roll out again, and

-so continue until all the butter is used, and the paste

-has been worked over six times. It is now ready for

-making into pies, puffs or any other purpose. Flour the

-slab and rolling-pin, and roll it out to a quarter of an

-inch in thickness. A marble slab and rolling-pin are

-best for pastry, and much more durable than wood. After

-using them, scrape them clean, wash them first with

-cold water, then pour scalding water over them, and

-wipe them dry. Have a sieve ready to sift any flour you

-may wish to use; this is but little trouble or delay and

-it is always best to sift flour. To gild pastry, wet it

-over when nearly done, with the yolk of an egg beaten

-with a little milk.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PIE-CRUST</span></p>

-

-<p>Three and a half cups of flour, one cup of sweet lard,

-one teaspoonful of salt, one teaspoonful of baking powder,

-and a cupful of very cold water. Mix with a knife,

-using the hands as little as possible. Roll and cut after

-the crust is on the pie-plate.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_188">[Pg 188]</span>

-<span class="allsmcap">BUTTERMILK PIE-CRUST—VERY WHOLESOME</span></p>

-

-<p>Take a pint of buttermilk, add one large teacupful of

-lard, one teaspoonful of salt, and a teaspoonful of

-soda, and flour enough to form a soft dough. Mix the

-lard and flour by rubbing them together; then add the

-other ingredients. This is a tender and good pie-crust.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER—FOR

-DYSPEPTICS</span></p>

-

-<p>Sift a pint of flour in a basin, salt it as usual, then

-pour on it a fine stream of boiling water from the spout

-of a kettle, pour it slowly, or you will overflow the flour;

-mix the flour and hot water with a spoon until it is a

-nice soft dough that you can handle; then pour it on

-the biscuit board, which should be well floured; give it

-two or three turns, and it is ready for the fruit. This

-is fine for dyspeptics, and altogether lighter and nicer

-than the old way of mixing with grease.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE MINCE PIE MIXTURE</span></p>

-

-<p>Weigh two pounds of the chopped meat; put to it

-two pounds of suet free from strings or skin, and chopped

-fine; add two pounds of currants, picked, washed,

-and dried; four pounds of peeled and chopped rich tart

-apples, with the juice of two lemons, and the chopped

-peel of one; a pint of sweet wine, and one large nutmeg

-grated, or teaspoonful of ground mace; three pounds

-and a half of sugar, quarter of an ounce of ground

-cloves, or allspice, and the same of cinnamon, and a

-large tablespoonful of salt. Mix the whole well together,

-put it in a stone pot, or jar, cover it close, and set it

-in a cool place for use. Mix it well together again before

-using.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_189">[Pg 189]</span>

-<span class="allsmcap">TO FINISH THE PIE MIXTURE</span></p>

-

-<p>Pare, core, and chop, not very fine, some tart juicy

-apples; put to them one-third as much of the prepared

-meat; stone one pound of raisins, and cut a quarter of

-a citron in small bits; add a gill of brandy, and enough

-sweet cider to make the whole quite wet. A peck of

-apples, pared and chopped, with a quart bowl of the

-prepared meat, and the raisins, citron, and cider, as

-above-mentioned, with a large teacupful of brown sugar,

-is enough to make six or seven pies the size of a

-dinner plate. A teacupful of fine chopped suet may be

-added if liked, or a tablespoonful of butter to each pie,

-as it is to be baked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINCE PIE MEAT</span></p>

-

-<p>Take a nice tender piece of beef which is free from

-gristle, skin or strings. The meat is used for mincemeat,

-also the sirloin, the heart, head and skirts; the

-tongue and sirloin are best. Put the meat in hot water,

-enough to cover it; boil it gently until turning a fork

-in it will break it; set it to become cold, then take out

-all the bone and gristle parts. If the tongue is used peel

-off the skin, chop it very fine. To this meat, apples,

-raisins and spices are added, for which see recipe

-mince pie mixture.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINCE PIE. HOW TO FILL AND BAKE</span></p>

-

-<p>Line a pie dish with a nice puff paste, rolled to twice

-the thickness of a dollar piece. Put in the <em>pie mixture</em>

-half an inch deep, and spread it to within a finger

-width of the edge; roll out a puff paste crust, turn a

-plate the size of the one on which the pie is made on to

-<span class="pagenum" id="Page_190">[Pg 190]</span>

-it, and with a knife cut the paste around the edge of

-the plate; then take the plate off, make three small incisions

-with the end of the knife on each side of the

-middle, take it carefully up and cover the pie with it,

-press it lightly with the finger against the bottom crust,

-put it in a quick oven for three-quarters of an hour.

-The top may be brushed over with the yolk of an egg

-beaten with a little milk. Pies made in this way should

-be served warm.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINCE MEAT FOR PIES</span></p>

-

-<p>Two pounds of beef chopped fine, one peck of apples,

-two pounds of raisins, two pounds of currants, one

-pound of citron, one-half pound of suet, three pounds

-of sugar; powdered cinnamon, cloves and nutmeg, a

-spoonful each. Moisten with a bottle of champagne

-cider. When you bake the pies, place a spoonful of

-butter on each pie; but do not put butter in the jar

-with the meat.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINCE MEAT, FOR CHRISTMAS PIES</span></p>

-

-<p>Boil a fresh beef tongue tender, let it get cold, then

-chop it fine, and add one pound of suet, one-half peck

-of apples, two pounds of currants picked and washed

-carefully, one pound of citron sliced, half an ounce each

-of powdered cloves, allspice, cinnamon and ginger,

-three pints of cider, with half a pint of brandy; sweeten

-to taste, then pack away in a crock. Keep it cool, or

-it will ferment. Add apples when you bake the pie.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINCE PIE WITHOUT MEAT</span></p>

-

-<p>Take one pound of currants, one pound of peeled and

-chopped apples, one pound of suet chopped fine, one

-pound of moist brown sugar, quarter of a pound of

-<span class="pagenum" id="Page_191">[Pg 191]</span>

-chopped and stoned raisins, the juice of four oranges

-and two lemons, with the peel of one lemon chopped,

-and a wine-glass of brandy. Mix all carefully and put

-in a cool place. Eat this pie hot, and when it is baked,

-put in a tablespoonful of butter, but put none in the

-mixture.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOCK MINCE PIES. VERY GOOD</span></p>

-

-<p>Take six crackers, soak them in one and a half cups

-of warm water, add to them one cup of good brown

-sugar, one cup of raisins, one cup of molasses, and one-half

-cup of cider or strong vinegar. Beat in half a cup

-of butter, season with a lemon and its rind, a nutmeg,

-one teaspoonful of cloves, and ground cinnamon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE PIE</span></p>

-

-<p>To the juice and sliced pulp of two large oranges,

-add the grated yellow rind of one orange. Beat the

-yolks of three eggs, with a cupful of sugar, and beat

-the whites to a high froth and add to them a cup of

-milk. Mix all the above together. Have ready a nice

-puff paste, and bake the mixture in it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON PIE</span></p>

-

-<p>Grate the rind and express the juice of three lemons;

-rub together a cup and a half of powdered sugar and

-three tablespoonfuls of butter; beat up the yolks of

-four eggs, and add to the butter and sugar, lastly the

-lemon; bake on a rich puff paste without an upper

-crust. While the pie is baking beat up the whites of the

-four eggs with powdered loaf sugar, spread it over the

-top of the pie when done; then set back in the oven a

-few moments to brown lightly.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_192">[Pg 192]</span>

-<span class="allsmcap">LEMON PIE, WITHOUT CORN STARCH</span></p>

-

-<p>The juice and grated rind of a lemon, one cup of sugar,

-two tablespoonfuls water, yolks of three eggs.

-Bake in a nice crust. Make an icing of the whites and

-a cup of sugar, pour it over the pie, put it back in the

-oven, and brown lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON PIE. RICH</span></p>

-

-<p>Five eggs, two lemons, one cup and a half of sugar.

-Beat all together except the whites of three eggs, which

-you must beat stiff with sugar, and when the pies are

-cold spread this icing on top and brown lightly. The

-crust of the pie is made of puff paste, or in any way

-that is liked; some ladies prefer plain family crust to

-puff paste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRANBERRY PIE OR TARTS</span></p>

-

-<p>Pick a quart of cranberries free from imperfections,

-put a pint of water to them, and put them in a stew-pan

-over a moderate fire; add a pound of clean brown sugar,

-and stew them gently until they are soft; then

-mash them with a silver spoon and turn them into a

-dish to become cold, then make them in pies or tarts.

-Many persons put flour in cranberry pies; it is a great

-mistake, as it completely spoils the color of the fruit;

-but if they are strained and are too thin to jelly, it is

-well to add a spoonful of corn starch to thicken.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CRANBERRY TARTS WITH APPLES</span></p>

-

-<p>Mix half a pint of cranberries with half a pound of

-sugar and a spoonful of water; let them simmer a little

-until soft. Peel and cut thin a half dozen apples; put a

-rim of paste around a pie plate, strew in the apples,

-<span class="pagenum" id="Page_193">[Pg 193]</span>

-pour the cranberries over the apples and cover with a

-nice crust. Bake for an hour to cook the apples.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PORK AND APPLE PIE</span></p>

-

-<p>Make the crust in the usual manner (for many ways,

-see directions in this book), spread it over a deep

-plate; cut nice fat salt pork very thin, and slice some

-apples; place a layer of apples, then a layer of pork;

-sprinkle with allspice, pepper, and sugar, between each

-layer; have three or four layers, and let the last one be

-apples; sprinkle in sugar and spice; cover with a top

-crust, and bake an hour. This is a plain and wholesome

-dish; when the family is large and apples plentiful, it

-will be an economical way of giving the boys “apple

-pie.”</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOLASSES PIE</span></p>

-

-<p>Take one pint of molasses, beat into it three eggs

-and a large spoonful of butter; pour the mixture into

-a rich crust, and bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A RICHER MOLASSES PIE</span></p>

-

-<p>One cup of molasses, one cup of sugar, four eggs,

-and four tablespoonfuls of butter. Mix together the

-sugar, butter and eggs, then stir in the molasses. Bake

-in a rich crust.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HUCKLE OR WHORTLEBERRY PIE</span></p>

-

-<p>Put a quart of picked huckleberries into a basin of

-water, take off whatever floats; take up the berries by

-the handful; pick out all the stems and unripe berries,

-and put the rest into a dish; line a buttered pie dish

-with a pie paste; put in the berries half an inch deep,

-<span class="pagenum" id="Page_194">[Pg 194]</span>

-and to a quart of berries put a teacupful of brown

-sugar, and half a teacupful of water; dredge a teaspoonful

-of flour over; throw in a saltspoonful of salt, and

-half a nutmeg grated; cover the pie, cut a slit in the

-centre, or make several incisions on either side of

-it; press the two crusts together around the edge, trim

-it off neatly with a sharp knife, and bake in a quick

-oven for three-quarters of an hour.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BLACKBERRY PIE</span></p>

-

-<p>Pick the berries clean; rinse them in cold water,

-and finish as directed for huckleberries.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOILED PLUM PUDDING. VERY FINE</span></p>

-

-<p>Prepare all the ingredients except the beating of the

-eggs, the day before making the pudding. Take one

-pound of grated bread crumbs, pour over them a pint

-of boiling milk; add a pound of chopped suet, half a

-pound of butter, one pound of sugar, half a pound of

-sifted flour, one dozen eggs, one pound of raisins, one

-pound of currants, half a pound of citron, one tablespoonful

-of ground cinnamon, one of cloves and allspice,

-also one grated nutmeg, a glass of brandy, the

-rind and juice of two lemons. Tie it in a piece of thick,

-unbleached cotton, allowing room for the pudding to

-swell. Boil five hours. Serve with butter and sugar

-sauce. This can be steamed over, and be as nice as it

-was at first.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SIX-OUNCE PLUM PUDDING</span></p>

-

-<p>Six ounces of stoned raisins, six ounces washed and

-dried currants, six ounces of bread crumbs, six ounces

-of suet and six eggs. Flavor with half a nutmeg, half

-a lemon and half a glass of brandy. Mix all these ingredients

-<span class="pagenum" id="Page_195">[Pg 195]</span>

-together, and put the pudding into a mould,

-or floured cloth, and boil three hours.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHRISTMAS PLUM PUDDING</span></p>

-

-<p>One pound and a half of raisins, half a pound of currants,

-three-quarters of a pound of bread-crumbs, half

-a pound of flour, three-quarters of a pound of beef-suet,

-nine eggs, one wineglassful of brandy, half a

-pound of citron and orange-peel, half a nutmeg, and a

-little ground ginger. Chop the suet as fine as possible,

-and mix it with the bread-crumbs and flour, add the

-currants washed and dried, the citron and orange-peel

-cut into thin slices, and the raisins stoned and divided.

-Mix it all well together with the grated nutmeg and

-ginger, then stir in nine eggs well beaten, and the

-brandy, and again mix it thoroughly together, that

-every ingredient may be moistened; put it into a buttered

-mould, tie it over tightly, and boil it for six

-hours. This pudding may be made a week before using,

-boiled in a cloth, and hung up in a dry place, and when

-required put into a saucepan of boiling water and

-boiled for two hours or two hours and a half, then

-turned out, and served with sauce as above.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER CHRISTMAS PUDDING</span></p>

-

-<p>One pound of raisins, one pound of currants, one

-pound of suet, three-quarters of a pound of bread-crumbs,

-one pint of milk, ten eggs, three-quarters of a

-pound of citron and orange-peel mixed, one small nutmeg,

-one glass of brandy. Stone the raisins and divide

-them, wash and dry the currants, and cut the peel into

-slices. Mix all these with the bread-crumbs, flour

-<span class="pagenum" id="Page_196">[Pg 196]</span>

-and suet chopped very fine, add the grated nutmeg,

-and then stir in the eggs well-beaten, the brandy, and

-the milk. When the ingredients are well blended, put

-it into a mould, tie a floured cloth over it, and boil it

-six hours. When done turn it out, and serve with

-brandy and arrowroot sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICH PLUM PUDDING WITHOUT FLOUR</span></p>

-

-<p>One pound and a half of grated bread, one pound

-and a half of raisins, one pound and a half of currants,

-one pound of beef-suet, peel of one large lemon, three

-ounces of almonds, a little nutmeg or mixed spice, sugar

-to taste, three quarters of a pound of candied

-orange, lemon and citron, eight or nine eggs, half a

-pint of milk, two wineglassfuls of brandy. Stone the

-raisins, wash and pick the currants, chop the suet very

-fine, and mix with them a pound and a half of grated

-bread; add the candied peel cut into shreds, the almonds

-blanched and minced, and the mixed spice and

-sugar to taste. When all are thoroughly blended, stir

-it well together with eight or nine well-beaten eggs, two

-glassfuls of brandy, and half a pint of milk, tie it in a

-cloth, and boil it for five hours or five hours and a

-half, or divide it into equal parts, and boil it in moulds

-or basins for half the time.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COTTAGE PLUM PUDDING</span></p>

-

-<p>One pound and a half of flour, four or five eggs, a

-pinch of salt, a little nutmeg, one pound of raisins, half

-a pound of currants, sugar to taste, and a little milk.

-Make a thick batter with five well-beaten eggs, one

-pound and a half of flour, and a sufficient quantity of

-milk. Then add the currants washed and picked, the

-<span class="pagenum" id="Page_197">[Pg 197]</span>

-raisins stoned, a little nutmeg and sugar to taste. Mix

-all well together, and boil it in a basin or floured cloth

-for quite five hours. The peel of a lemon grated, and

-a few pieces of citron cut thin may be added.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHEAP PLUM PUDDING</span></p>

-

-<p>Take a cup of chopped suet, a cup of raisins, a cup

-of currants and citron mixed, a cup of sweet milk, two

-eggs, a cup of molasses, and a teaspoonful of soda; add

-to this three and a half cups of sifted flour or bread

-crumbs, and a little salt. Boil three or four hours.

-Serve with hard sauce of beaten butter, sugar and nutmeg;

-or with butter, sugar and wine sauce. This is

-inexpensive, but is modeled after the most excellent

-recipes. The quantity suits a small company.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN PUDDING WITHOUT EGGS OR WINE</span></p>

-

-<p>One pound of chopped and stoned raisins, half a

-pound of suet, one pound of flour, a cup of bread

-crumbs, two tablespoonfuls of molasses, a pint of milk

-or nutmeg grated, and a lemon peel chopped. Cut the

-suet very fine and mix it with the flour; add the bread

-crumbs, lemon and nutmeg, with the stoned raisins, to

-a pint of milk; mix all together and put in the molasses;

-keep it closely covered in a cool place. When it is

-wanted, pour it in a floured cloth and boil it five hours.

-Serve with rich sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN PLUM PUDDING FOR CHILDREN</span></p>

-

-<p>One pound of flour, one pound of bread crumbs,

-three quarters of a pound of stoned raisins, three quarters

-of a pound of currants, three quarters of a pound

-of suet, four eggs, and milk to moisten, say about one

-<span class="pagenum" id="Page_198">[Pg 198]</span>

-pint. Let the suet be finely chopped, the raisins stoned,

-the currants well washed, picked and dried. Mix them

-with the other dry ingredients, stir all well together;

-beat and strain in the eggs, and add just enough of the

-milk to make it mix properly. Tie it up in a well

-floured cloth, put it into boiling water, and boil for five

-hours. Serve with butter and sugar sauce, or wine

-sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SWEET POTATO PUDDING</span></p>

-

-<p>Take one pound or a pint of hot boiled sweet potato,

-pass it hot through a sieve—the finer the better. To

-this add six eggs well beaten, three-fourths of a pound

-of butter, and a pound of sugar; flavor with grated

-lemon rind, and a little brandy. Make a paste around

-the dish, pour in the sweet potato mixture, and bake.

-Sprinkle finely pulverized sugar over the surface of

-the pudding. This is a Southern dish, and fit to grace

-the table of an epicure.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME</span></p>

-

-<p>To a pound of flour, add by degrees six ounces of

-finely chopped suet, four eggs, together with as much

-milk as will make a firm batter. Beat all together

-hard, until the last moment before placing it in the

-oven. Pour it into a buttered dish, and bake. Serve

-as soon as done, with plain syrup, or butter and sugar

-sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON PUDDING. VERY NICE</span></p>

-

-<p>Six eggs, three lemons, six tablespoonfuls of corn

-starch, and one large spoonful of butter. Cook the

-corn starch in a pint and a half of water, and stir in

-<span class="pagenum" id="Page_199">[Pg 199]</span>

-the butter. Let it get cool, and then stir in the yolks of

-the eggs, the juice of the lemons, and the grated rind;

-also one cup of sugar. Bake this lightly in a pudding

-dish, and when cold pour it over a meringue, or icing,

-made with the whites of the eggs, and sufficient sugar

-to make a thick icing. Put it back in the oven, and let

-it brown lightly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TEMPERANCE ICED CABINET PUDDING FOR SUMMER</span></p>

-

-<p>This is usually made in oval tin moulds, with a tight-fitting

-cover. Small moulds are the best. Cut some

-sponge cake about half an inch thick; shape it nearly

-to the mould; dilute a tablespoonful of any favorite extract,

-and pour it on to the cake. Then commence to

-fill up the mould in layers of currants, seedless raisins,

-sliced citron, and chopped almonds, then a layer of

-cake, until it is full. Make ready a custard of one pint

-of milk, the yolks of two eggs, a quarter of a pound

-of sugar, and half a teaspoonful of extract of lemon,

-rose, or almonds; let it simmer a little, but not enough

-to curdle, as it will certainly do if allowed to stay too

-long on the fire. When it simmers, take it off, and let

-it cool a little. When only lukewarm pour it over the

-fruit and cake in the mould. Cover tightly, and bury

-it in ice and salt. It is, when well made, a most exquisite

-dessert.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUFFLE PUDDING</span></p>

-

-<p>Take a pint of milk, a cup of flour, one spoonful of

-sugar, and a piece of butter as large as an egg. Scald

-the milk, flour, and butter together. After the batter

-becomes cold, stir in the yolks of five eggs, and just

-before baking, stir in the whites. Bake in a quick

-oven, and serve with sauce.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_200">[Pg 200]</span>

-<span class="allsmcap">OMELET SOUFFLE PUDDING</span></p>

-

-<p>Beat the whites of ten eggs to a stiff froth. Beat the

-yolks with three quarters of a pound of powdered sugar,

-and the juice and grated rind of a lemon. Mix all

-together lightly. Butter a thick-bottomed dish which

-will just hold the pudding; put it immediately in the

-oven, and bake it fifteen or twenty minutes. Serve it

-just as it comes from the oven. It should quiver like

-a golden jelly when served. If baked too long, it will

-be spoiled. The oven must not be too hot, or it will

-scorch; the heat should be as usual to bake pies.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VERY RICH PUDDING</span></p>

-

-<p>Line a deep pie dish with puff paste, having first

-buttered it thoroughly; place on this a layer of jam,

-then a layer of custard, then jam, then custard, until

-the dish is nearly full, leaving the custard layer at the

-top. Bake for twenty minutes in a moderate oven, let

-the pudding cool, beat up the whites of the eggs that

-were used for the custard into a stiff whip with a little

-powdered sugar, pile the whip on as high as possible,

-and serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PARISIAN PUDDING</span></p>

-

-<p>Lay slices of sponge cake at the bottom of a glass

-dish, spread over them a layer of preserve (red or

-black currant is very good for the purpose), place over

-that more slices of sponge cake, then another layer of

-jam. Do this until you have filled the dish. Pour over

-it sufficient sherry to soak the cake properly, then beat

-up the whites of four eggs with sufficient powdered

-loaf sugar to make it a very stiff froth, with which to

-cover the top of the cake completely, and bake.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_201">[Pg 201]</span>

-<span class="allsmcap">BIRD’S NEST PUDDING</span></p>

-

-<p>Take half a package of gelatine, using a little more

-than half the quantity of water given in the recipe

-for making jelly; in all other respects use the same

-proportions. When ready to strain put it into a large

-oval dish (a meat dish is nice); fill it nearly to the

-edge; then set it away to harden. Take some egg-shells

-that you have broken just the end off in getting

-out the egg; make a blanc-mange of corn starch; flavor

-it with vanilla, and sweeten; put this into the shells

-before it cools and hardens at all; set the eggs on

-end in a vegetable-dish so that they will stand top up,

-being careful not to let the blanc-mange run out. Cut

-some very thin yellow parings off the lemon rind, stew

-them in a little sugar and water; when cold lay each

-piece separately in a circle on the jelly, making two or

-three nests. Break open the egg-shells, take out the

-blanc-mange, and lay it in groups like eggs inside the

-nest. This makes a very pretty dish, and is very good.

-Ivy sprays or myrtle wound around the edge of the

-dish improves the appearance.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BIRD’S NEST PUDDING</span></p>

-

-<p>Peel and core six mellow apples; line a pudding dish

-with pastry; lay the apples in the bottom of the dish,

-and stick long narrow strips of citron around them.

-Stir to a cream a pint of powdered sugar, and half a

-pint of butter. Beat separately the yolks and whites

-of eight eggs; mix them with the butter and sugar,

-season with nutmeg, place it on the fire, and stir until

-it is hot; then pour it over the apples, and bake immediately.

-It can be eaten warm or cold. Do not allow

-<span class="pagenum" id="Page_202">[Pg 202]</span>

-the top to brown too soon. It should be covered

-with a pan, when first put into the oven, to prevent this.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CROWS’-NEST WITH CINNAMON</span></p>

-

-<p>Cut nice sour cooking apples into a baking dish,

-small or large as you need; put sugar, cinnamon, and

-lemon over them; throw in a cup of water, and cover

-the dish with a crust of light pie crust. Put it in the

-oven, and bake until the apples are tender. Be sure

-to cut air-holes in the crust before putting in to bake.

-Eat it with cream and sugar, or hard sauce of butter

-and sugar; beat together until firm enough to slice like

-butter. Grate a little nutmeg over the sauce, if cinnamon

-is not liked.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COTTAGE PUDDING</span></p>

-

-<p>One tablespoonful of butter, one cup of sugar, one

-cup of milk, two eggs, one teaspoonful of soda, one pint

-of sifted flour, two spoonfuls of cream of tartar; mix

-like cake; bake quickly in shallow tin pans; dredge the

-top with powdered sugar, which gives a nice crust to

-all puddings and cakes. Sauce to accompany this pudding:

-one tablespoonful of butter, one cup of powdered

-sugar, lemon extract for seasoning, or lemon juice,

-with half a pint of boiling water. All beaten together

-until it foams.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE</span></p>

-

-<p>This is a pudding which requires no paste and is a

-nice way to use fruit, such as pie-plant, berries, strawberries,

-peaches, etc. To a quart of buttermilk add one

-egg, a large teaspoonful of soda, a little salt, and flour

-enough to make a thick batter. Pour it over a quart

-<span class="pagenum" id="Page_203">[Pg 203]</span>

-of chopped fruit, such as mentioned, beat it a little,

-tie it tightly in a bag, drop it in a kettle of hot water,

-and let it boil two hours. Serve with sugar and cream.

-This pudding may be poured into a cake pan and baked,

-if not convenient to boil it. Put in plenty of fruit.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICE MERINGUE PUDDING</span></p>

-

-<p>Boil half a cup of rice in a quart of milk until it is

-thoroughly done. Sweeten to taste, and let it cool.

-Beat in the yolks of four eggs. Flavor with lemon rind

-or essence and nutmeg. Bake in a pudding-dish. When

-cool, pour over it the whites of your eggs, beaten with

-a cup of white sifted sugar. Bake light brown. Season

-to taste with lemon, rose or vanilla.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE MERINGUE</span></p>

-

-<p>Select handsome pippin apples if you can get them,

-pare and core them whole, put them in the oven with a

-little water in a deep dish, and let them cook a little

-but not enough to break. When plumped, take them

-out and let them get cold; then fill the centre of each

-apple with jelly. Make an icing of the whites of eggs,

-beaten with sifted sugar, and carefully cover each apple

-with it, wetting the knife while smoothing the icing.

-Sift a little sugar over them and put them in the oven

-to harden, but not to brown; too much heat will cause

-the jelly to melt.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A CHEAP AND DELICATE PUDDING</span></p>

-

-<p>Take a tablespoonful of butter, a cup of sugar, a cup

-of milk, two eggs, and a pint of sifted flour. Put into

-the flour a small teaspoonful of soda and two teaspoonfuls

-of cream of tartar; sift this in carefully, and set

-the flour aside. Beat the eggs, yolks and whites together,

-<span class="pagenum" id="Page_204">[Pg 204]</span>

-briskly until they foam; add to the eggs two

-tablespoonfuls of water; beat them sharply again until

-the tissues of the eggs thoroughly blend with the water,

-mix the sugar and butter together; add the eggs, beat

-again, then pour in the flour which will make a stiff

-batter; lastly, thin this with the small cup of milk

-(sweet milk is the best), then bake in shallow pans and

-serve with lemon sauce, or a rich wine sauce if that is

-preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A QUICKLY-MADE PUDDING</span></p>

-

-<p>Split a few crackers, lay the surface over with

-raisins, and place the halves together again; tie them

-closely in a cloth, and boil them fifteen minutes. Serve

-with a rich sauce of butter, wine, sugar and nutmeg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER QUICKLY-MADE PUDDING</span></p>

-

-<p>Get a light, square loaf of bread, split it in three or

-four horizontal slices; strew in between the slices cut-up

-raisins or currants; tie it up again; boil half an

-hour, and serve it with a rich sauce. There are few

-better puddings made with so little expense or trouble.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DELICIOUS BREAD PUDDING</span></p>

-

-<p>Butter some slices of bread, cut thin, and lay them

-in a dish, with currants and citron between; pour over

-it a quart of milk, with four well-beaten eggs, and

-sugar sufficient to sweeten to taste, and bake. Serve

-with sauce. It is easily made, and very nice. It is

-good hot or cold.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_205">[Pg 205]</span>

-<span class="allsmcap">CHEAP GINGERBREAD PUDDING</span></p>

-

-<p>Take a cup of butter, rub it up with three and a

-half cups of flour, one cup of milk, one cup of molasses,

-and one teaspoonful of saleratus. Steam three hours,

-and serve with a rich sauce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A FRENCH FRIED PUDDING</span></p>

-

-<p>Beat four eggs to a quart of milk, sweeten and flavor

-to taste, cut slices of baker’s bread and steep them

-until thoroughly saturated, then fry in hot butter and

-serve. Half this quantity for a small family.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MY OWN PUDDING</span></p>

-

-<p>Let a quart of milk be set on to boil; while it is

-getting hot, mix a cup of maizena or corn starch with

-enough cold water to form it into a thick batter; add

-to this a cup of white sugar and the yolks of four eggs;

-take the milk off and stir eggs, maizena, and sugar,

-into the milk; beat all together a few minutes, then

-pour the mixture into a baking dish and bake it lightly

-about ten minutes, or long enough only to cook the

-eggs; then take the pudding out, and while hot put

-over it a layer of jelly or jam; beat up the whites of

-the eggs with a cup of sugar, put this over the jelly

-and brown.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MARLBOROUGH PUDDING</span></p>

-

-<p>Take half a pound of grated apples, half a pound of

-fine white sugar, half a pound of butter, six eggs well

-beaten, the peel of one lemon grated, and the strained

-juice of two; line the dish with pie paste, put the pudding

-in, and bake in a quick oven.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_206">[Pg 206]</span>

-<span class="allsmcap">MARLBOROUGH APPLE TARTS. VERY FINE</span></p>

-

-<p>Quarter, and stew a dozen tart apples. To each teacup

-of this pulp, rubbed through a sieve, add a teacup

-of sugar, half a cup of melted butter, the juice and

-grated rind of two lemons, a cup of milk, four eggs and

-half a nutmeg. Beat all together and bake in pans

-lined with pastry, with a rim of puff paste around the

-edge. This is an old and always good recipe.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED APPLE DUMPLINGS</span></p>

-

-<p>Make a nice pie crust, raised with yeast, or not, as

-you desire; divide it into six parts, and roll each part

-thin; have ready six good-sized tart apples, pared and

-cored; fill up the cores with sugar and butter. Close

-the dough neatly around the apples, and turn that side

-down in a deep dish. If they are made with raised

-dough they should stand one hour; if with unleavened

-paste, sprinkle some sugar over them, also a little

-grounded cinnamon or other spice, and set them in the

-oven to bake. Spread a little batter over each of the

-dumplings as they go to the oven. Put plenty of

-spices, nutmegs, cinnamon and mace. Throw a little

-water in the dish, and bake three-quarters of an hour.

-Wine, or sugar and butter sauce is a great improvement,

-but it is very good without it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLAIN TAPIOCA CREAM</span></p>

-

-<p>Boil the pearl tapioca as you do rice; when cool

-sweeten it to the taste, and grate nutmeg over it. Pour

-rich cream over it and serve.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_207">[Pg 207]</span>

-<span class="allsmcap">TAPIOCA CREAM</span></p>

-

-<p>Soak two teaspoonfuls of tapioca for two hours in a

-little cold water. Boil a quart of milk, and to it add

-the tapioca, the yolks of three eggs, well beaten with a

-cup and a half of sugar; give it one boil, and set it

-away to cool; do not boil it long, or the eggs will curdle.

-Beat the whites of the eggs, and put them on top,

-or boil them in a little of the milk and put it on the

-cream. Set it on ice until wanted. This is a delicate

-and nourishing cream for convalescents, or invalids

-who require nourishing food.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A NICE SUPPER DISH</span></p>

-

-<p>Take one pint of cream, whip it until stiff, and one

-ounce of isinglass boiled and strained in about a pint

-of water. Boil it until reduced to half a pint. Boil

-in this water and isinglass, a vanilla bean, and when

-nearly cold, take out the bean, add four ounces of

-sugar, and when this is blood warm, stir in the cream.

-Eat with whipped cream.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RICE-MILK FOR CHILDREN</span></p>

-

-<p>To every quart of milk, allow two ounces of rice.

-Wash the rice and put it with the milk in a close-covered

-stewpan, set it over a slow fire, and let it simmer

-gently for one hour and a half. It will scorch

-on a fierce fire.</p>

-

-

-<p class="p2 center"><span class="allsmcap">NICE RICE CUSTARD</span></p>

-

-<p>Take two tablespoonfuls of boiled rice. If it is very

-dry, wash it with a little warm water. Put it in a pan,

-add a tablespoonful of butter, three or four eggs

-beaten light, a quart of sweet milk, sugar enough to

-<span class="pagenum" id="Page_208">[Pg 208]</span>

-make it quite sweet, and one cup of picked and seeded

-raisins. Flavor with nutmeg and essence of lemon or

-vanilla. Bake lightly. Do not allow it to remain in

-the oven long, as the milk will become watery and thus

-destroy the jelly-like consistency of the custard. It is

-a nice and cheap dessert for children. The raisins may

-be omitted if they are objectionable.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE POT PIE</span></p>

-

-<p>First, the pastry: Rub into a pint of flour a heaping

-spoonful of lard. Strew in a little salt, and work it

-until the mass becomes numberless little globules and

-balls. Then moisten with cold water, and press them

-together until they adhere, and your pastry is made.

-It must not be kneaded or worked over at all. Let any

-cook try this method, and he will find it the best and

-easiest way to make fine leaf paste, and he will never

-again countenance the old rolling, larding, butter-spreading

-system.</p>

-

-<p>Now for the fruit: Pare, core and quarter one dozen

-apples. Put them in a baking pan, with one large cup

-of sugar, one tablespoonful of spices, two of molasses

-and one of butter; add water until the fruit is nearly

-covered, and put it in the oven to bake and stew, and

-brown. When the apples begin to soften, dredge in a

-little flour, for the juice, though plentiful, must not be

-watery. Roll out the pastry. Cut the cover to suit the

-pan, and make the trimmings into dumplings, which

-must be dropped at intervals among the fruit. Fold

-the pie cover in half, make several oblique incisions for

-openings, lay it on and brown it lightly. Serve on a

-dish like peach cobbler. Like that substantial dessert,

-it may be eaten with cream.

-<span class="pagenum" id="Page_209">[Pg 209]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="PRESERVES_SYRUPS_AND_FRUIT">PRESERVES, SYRUPS AND FRUIT

-JELLIES</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">HINTS ON PRESERVING</span></p>

-

-<p>Preserving kettles should be broad and shallow, with

-a handle on each side. If you wish to preserve in

-small quantities, use a small kettle. A charcoal furnace

-is most desirable in warm weather, as you can put

-it where you like, and thus avoid the heat of the

-kitchen. Slow, gentle boiling is absolutely necessary in

-preserving and pickling.</p>

-

-<p>Crushed or loaf sugar should be used for preserves,

-as it is less liable to ferment during the long hot

-summer.</p>

-

-<p>Jelly bags may be made of cotton, linen, or flannel,

-and can be made like an old-fashioned reticule, with

-a string through the top, to close and suspend it while

-dripping.</p>

-

-<p>It is a mistake to think dark fruits, like raspberries,

-strawberries, etc., can be preserved equally well with

-brown sugar, for the color of this sugar makes the

-preserves dark, or rather <em>dingy</em>, which is the proper

-word.</p>

-

-<p>Glass is best for keeping preserves in, as they may

-be examined without opening the jars. When first put

-up they should be corked tightly, and dipped into

-coarse melted sealing-wax.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE PRESERVES</span></p>

-

-<p>Most fruits are much easier preserved than jellied.

-Weigh the fruit, and to each pound of fruit the usual

-rule is a pound of sugar; make a syrup of the sugar

-<span class="pagenum" id="Page_210">[Pg 210]</span>

-with a half pint of water to each pound of fruit. Boil

-it clear, then put in the fruit and cook it well, and boil

-gently till the fruit is clear.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO GREEN FRUIT FOR PICKLING OR PRESERVING</span></p>

-

-<p>Put vine leaves under, between, and over the fruit

-in a brass kettle, and over the leaves sprinkle a teaspoonful

-of beaten or ground alum; cover the fruit to

-be greened, with water, and boil it gently with the

-leaves and alum; if not a fine green, take more leaves

-and dust a little saleratus over them. Spread them out

-to cool when green, and proceed to preserve or pickle

-them as desired.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PRESERVE PEACHES</span></p>

-

-<p>Select white clings if you desire to preserve them

-whole. Yellow peaches make the most transparent

-preserve, but cannot always be procured. If white

-clings are convenient, peel and weigh them, and to

-each pound of fruit put one pound of sugar and half

-a pint of water. Put the syrup to boil, clarify it with

-an egg, and as it boils remove the scum. Keep the

-peaches in cold water all the time the syrup is boiling,

-as water keeps the fruit in good color, while leaving it

-exposed darkens it. When the syrup has boiled clear,

-put in the peaches; let them boil gently for half an

-hour, then take them out on a dish for two hours; put

-them back in the syrup and boil again until they are

-clear; they are then done, and you can put them in

-jars and pour the syrup over them, and cork and seal

-up for future use.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_211">[Pg 211]</span>

-<span class="allsmcap">ANOTHER WAY TO PRESERVE PEACHES</span></p>

-

-<p>Peel, cut and weigh six pounds of peaches; take six

-pounds of fine white sugar, throw the sugar on the

-peaches until they are well covered, and let them stay

-all night. Early in the morning add three pints of

-water, and boil all together for one hour. Skim carefully,

-and then take the peaches out on a large dish,

-still keeping the syrup gently boiling, and skimming it

-as it boils. Lay the peaches in the sun on dishes for

-at least two hours, to harden. Taking the fruit out of

-the syrup a few times improves it, giving it firmness

-and transparency. Now replace the peaches in the

-syrup, and boil gently until they are clear. Cut

-peaches are much more easily kept than peaches preserved

-whole, but they are not so highly flavored. Cut

-fruit does not require so much boiling as whole fruit;

-this should be remembered in preserving.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PRESERVED CITRON</span></p>

-

-<p>Pare off the green skin and all the soft part of the

-rind, then cut the firm part in strips, or any shape you

-fancy. Allow a pound and a quarter of sugar to each

-pound of rind; line your porcelain kettle with grapevine

-leaves and fill with the rind, scattering a little

-pulverized alum over each layer. Cover with vine-leaves

-three thick, pour on water enough to reach and

-wet these and cover with a close lid. Let them heat

-together for three hours, but the water must not actually

-boil. Take out the rind, which will be well

-greened by this process, and throw at once into very

-cold water. Let it soak for four hours, changing the

-water for fresh every hour. Then make a syrup, allowing

-<span class="pagenum" id="Page_212">[Pg 212]</span>

-two cups of water to every pound and a quarter

-of syrup. Boil and skim until no more scum comes

-up; put in the rind and simmer gently nearly an hour.

-Take it out and spread on dishes in the sun until firm

-and almost cool. Simmer in the syrup for half an

-hour; spread out again, and when firm put into a large

-bowl and pour over it the scalding syrup. Next day

-put the syrup again over the fire, add the juice of a

-lemon and a tiny bit of ginger-root for every pound of

-rind. Boil down until thick, pack the rind in jars and

-pour over it the syrup. Tie up when cool.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PRESERVE PEARS</span></p>

-

-<p>Take small rich pears, and boil them gently in water

-until they will yield to the pressure of the finger. They

-must not be soft, or they will not preserve well. Take

-them out when a little boiled; let them cool, and pare

-them neatly, leaving a little of the stem on, as well as

-the blossom end. Make a syrup of a pound of sugar

-to a pound of fruit, and when it is boiling hot, pour

-it on the pears; next day boil them in the syrup till

-clear, and bottle them for use.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PINEAPPLE PRESERVES</span></p>

-

-<p>Take fine pineapples, cut off all the rough parts, and

-each apple in quarters, shaping each piece alike. Boil

-the pineapples in just enough water to cover them, and

-put to this water all the cuttings, so as to make the

-syrup as rich in flavor as possible. When the pieces

-are tender, take them out, weigh them, and make a

-syrup of a pound of sugar to each pound of fruit,

-allowing a cup of the water the pineapples were boiled

-in, to each pound of fruit. Strain the water over the

-<span class="pagenum" id="Page_213">[Pg 213]</span>

-sugar, mix it, and let it boil fifteen minutes, by itself;

-skim it, and put in the pineapples, letting them boil

-until they are clear and perfectly tender. Pears done

-in this way make a delicious preserve. The usual way

-of putting them in the syrup without previous boiling,

-makes them little better than sweetened leather, as it

-makes them tough and stringy.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PRESERVE CRAB APPLES, GREEN</span></p>

-

-<p>Wash the apples and boil them in a very little water,

-cover them with vine leaves, while on the fire simmering,

-and they will then be very yellow. Take them out

-and spread them on a large dish to cool. Pare and

-core them, put them back in the kettle, with fresh leaves

-to cover them. Hang them over the fire, or on the

-stove in a preserving kettle until they are green; then

-take them out of the pot, let them cool, weigh them,

-and allow a pound of sugar to a pound of fruit. Put

-only water sufficient to dissolve the sugar, as the fruit,

-having been already boiled, will require very little

-water—a small cupful to each pound being quite

-enough. Boil this syrup, skim it, and put in your green

-apples, and boil them until they are clear and tender.

-Put the apples in jars, turn the juice on to them, and

-when cold tie them up, or rather seal them in this

-Southern climate.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACH OR APPLE COMPOTE, FOR DESSERT</span></p>

-

-<p>Dissolve and boil a pound of loaf sugar in a pint of

-water; skim it, pare six or eight apples, or a dozen

-peaches, throw them into the boiling syrup, and cook

-until tender and transparent. Lemon improves the

-apples, but peaches are better without it.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_214">[Pg 214]</span>

-<span class="allsmcap">PRESERVED HUCKLEBERRIES</span></p>

-

-<p>Take them just as they begin to ripen, pick and weigh

-them, allow a pound of fruit to a pound of sugar, then

-stew them until quite clear, and the syrup becomes

-thick. These make nice tarts when fruit is scarce.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PLUM PRESERVES</span></p>

-

-<p>Get plums before they are dead ripe; allow a pound

-of sugar to a pound of fruit, dissolve and boil the sugar

-and water (allowing half a pint of water to a pound).

-Boil the syrup until it is thick, then put in the plums

-and boil them until they are transparent; then put

-them in sealed jars.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FIG PRESERVES</span></p>

-

-<p>Boil the sugar and water syrup as directed in previous

-recipe. Let the figs be firm, not dead ripe or

-they will boil to a mass. They should be laid in alum

-the day before they are to be preserved, then taken out,

-washed, and put into the boiling syrup. Boil for three

-hours, or until transparent; then bottle as usual and

-seal up with wax.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES</span></p>

-

-<p>Pluck the oranges before they turn yellow; they

-should be a rich dark green; cut a hole in the stem end

-and take out all the white pulp and seeds; scrape them

-carefully, grate the rind so as to break the oil cells,

-and allow the strong oil to escape. Wash them and

-throw them into strong salt and water; let them stay

-in it for three days, then soak them in fresh water

-<span class="pagenum" id="Page_215">[Pg 215]</span>

-three days. When you wish to preserve them you must

-boil them in clear water, slowly, in a brass kettle;

-cover them with a few orange leaves while boiling,

-which will green them, and boil until they are tender,

-then set them up to cool. Weigh as much sugar as you

-have oranges, and allow pound for pound; boil the

-syrup clear and then put in the oranges; boil gently

-for half an hour, or until green and yellow. Use only

-a silver spoon in making this preserve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE WATERMELON PRESERVES</span></p>

-

-<p>Take the firm outside rind of the watermelon; scrape

-off the green and cut out the soft inside; cut the rind

-into any shapes you choose, stars, crescents, diamonds,

-etc. After they have been boiled in alum and leaves

-to green and harden, weigh them and make a syrup of

-a pound of sugar to a pound of fruit, with a cup of

-water to each pound. Boil the syrup clear, and put in

-the cut rinds, and boil them until transparent. Flavor

-with ginger for green color, and lemons for the yellow.

-If the rind is wanted yellow you must boil it with fresh

-lemon skins and a little saffron before preserving it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER WATERMELON RIND PRESERVE</span></p>

-

-<p>In a bucket of cold water, put a handful of lime, stir

-it in, and when it settles clear, pour it over the watermelon

-rind you intend preserving; let it stay in the

-weak lime-water one day. Soak it a few hours, and

-get the taste of the lime from the rind, then put it in

-alum water and scald for ten minutes. Put grape-leaves

-in with the alum water while scalding; they will

-make the rind green. Take the rind from the alum,

-and put it in cold water for a few hours, and when

-<span class="pagenum" id="Page_216">[Pg 216]</span>

-cold, boil it in strong ginger tea until it is soft, and

-tastes of the ginger. Make the syrup of one and a half

-pounds of sugar to each pound of rind, and a half pint

-of water to each pound of sugar. Let it cook slowly,

-skim it, and when it looks clear, put in the rind, and

-let it cook slowly until clear and transparent. The

-rind should be cut into beautiful shapes, and preserved

-with care. This is a little trouble; but the housekeeper

-is amply repaid by the beauty of the preserve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE ANY KIND OF FRUIT JELLY</span></p>

-

-<p>Wash and drain the fruit, put it in a stone jar, and

-put the jar into a kettle of water over the fire; let it

-boil, but see that none of the water gets into the fruit.

-When the fruit is tender, it will begin to break; pour

-it now into a flannel bag, but do not squeeze it—that

-will make the jelly cloudy. To each pint of juice

-strained, add one pound, or one pound and a quarter

-of white sugar, and the half of the beaten white of an

-egg. Boil this rapidly, skim, but do not stir the syrup,

-as stirring breaks its continuity and prevents its jellying.

-Boil it twenty minutes, and try a little in some

-cold water, to find out if it jellies; if it does not, boil

-it a little longer. Too much boiling, or too slow boiling,

-injures jelly and makes it ropy. Too much sugar will

-cause jelly to grain; the quantity used must be in accordance

-with the requirements of the fruit, acid fruit

-requiring more sugar and dead ripe fruit less. Red

-currants take more sugar than black currants; they

-also take more time to boil to a jelly. A little practice

-<em>and a few mistakes</em> will make anyone who takes pleasure

-in cooking a good jelly-maker and preserver.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_217">[Pg 217]</span>

-<span class="allsmcap">CRAB APPLE JELLY</span></p>

-

-<p>This is the best of all apple jellies. Wash the apples,

-cut them up, remove all defects, remove the seeds and

-the blossom end; but do not pare them. Lay them in

-your preserving-kettle, and cover them with water;

-then boil them until they are soft, but do not let them

-mash up from too much boiling. Drain off all the

-water, and mash the apples with the back of a silver

-spoon. Put this in a jelly bag, and place a deep dish

-under it to collect the juice. To every pint of the juice

-allow a pint of loaf sugar; boil it and skim it. It will

-be ready to dip out into tumblers in half an hour, if

-you have complied with these directions. Always dip

-jelly out with a <em>silver</em> spoon, as any other kind darkens

-fruit. I have seen preserves rendered very dark by

-putting in them a new-tinned dipper. You must be

-careful of these things if you desire your confections

-to be elegant.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON JELLY. A BEAUTIFUL DISH</span></p>

-

-<p>Set an ounce of isinglass in a pint of water on the

-stove in a stew-pan; stir the isinglass until it dissolves.

-Let it boil a few minutes, then add a pint of lemon

-juice sweetened with a pound and a half of sugar, or a

-little more, if it is wished very sweet. Stir this in with

-the rinds of six lemons, and boil all together. After

-boiling for about five minutes, put a teaspoonful of

-saffron in to color it yellow, and strain through a

-flannel bag. Fill your jelly-glasses with it; when cool,

-it is a most beautiful dish for a collation.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_218">[Pg 218]</span>

-<span class="allsmcap">BLACKBERRY JELLY</span></p>

-

-<p>Cook the fruit till tender in a little water; throw off

-the water, bruise and strain the fruit, and to each pint

-of the juice add one pound of white sugar. Put it now

-in a preserving-pan, and boil it <em>rapidly</em>, but do not stir

-it while boiling, as that breaks the jelly; skim it carefully,

-and when it jellies, pour it into tumblers or small

-jars. I have made two pecks of berries into jelly in

-two hours. This is said for the benefit of young housekeepers

-who often boil their jelly too slowly and too

-long, which makes it ropy.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE JELLY, WITHOUT WATER</span></p>

-

-<p>Pare and core the fruit, which should be juicy and

-tart. Lay the apples in a vessel to cook without putting

-in any water; cover them closely, and cook until

-properly soft; strain the juice, and add three-fourths

-of a pound of sugar to a pint of apple juice. Beat in

-the white of an egg to clarify the jelly, and skim it as

-it boils; try it and, as soon as it jellies, take it from

-the fire and put it in glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">JAM</span></p>

-

-<p>This can be made from almost any kind of ripe fruit.

-Blackberries, strawberries or raspberries are especially

-suited for this form of preserve. You must

-weigh your fruit (say blackberries), and allow three

-quarters of a pound of good sugar to each pound of

-fruit. Crush the fruit and sugar, with a biscuit beater,

-until they are well mashed; add a gill of water to each

-pound of fruit; boil gently (not rapidly like jelly) until

-it becomes a jelly-like mass, and when done, put it into

-<span class="pagenum" id="Page_219">[Pg 219]</span>

-glasses, or small earthenware pots and when cold,

-cover up like jelly. This is an excellent medicine in

-summer for dysentery; but if intended for invalids,

-you must spice it, and add a gill of brandy—fourth

-proof—to each pound of jam.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOMATO JAM</span></p>

-

-<p>Take nice ripe tomatoes, skin them, take out all their

-seeds, but save the juice to put with the sugar. Weigh

-the fruit, and to each pound, add three-fourths of a

-pound of sugar; boil some lemons soft, take one for

-each pound of tomatoes, mash them fine, take out the

-pips, and put the lemons to the sugar and tomatoes;

-boil slowly and mash the jam smooth with a silver

-spoon. When smooth and jelly-like, it is done. Put it

-away in glasses carefully.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE MARMALADE. DELICIOUS</span></p>

-

-<p>Quarter the oranges and take out the seeds and

-white strings. To every pound of pulp, add a cup of

-cold water, and let it stand thus for twenty-four hours.

-Boil some of the peel in several waters until quite tender;

-then to each pound of pulp, add one-quarter of a

-pound of boiled peel, and one and a quarter pounds of

-white sugar. Boil this slowly until it jellies, and the

-bits of peel are quite transparent.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE MARMALADE MADE WITH HONEY</span></p>

-

-<p>Quarter a dozen large ripe oranges; remove the

-rind, seeds and filaments, but save all the juice. Put

-the juice and pulp into a porcelain kettle, with an equal

-quantity of strained honey, adding one-third as much

-sugar as honey. Boil until very thick, sweet and clear.

-When cold, put it in small jars.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_220">[Pg 220]</span>

-<span class="allsmcap">MARMALADE</span></p>

-

-<p>This jam can be made of any ripe fruit, boiled to a

-pulp with a little water; the best are peaches, quinces,

-apples, oranges and cranberries. It is usual to crush

-the fruit. Put in three quarters of a pound of sugar

-to a pound of fruit, add a <em>little</em> water (half a cup to a

-pound), and boil until it is a jellied mass. When done,

-put it in glass or white earthenware.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO CANDY FRUIT</span></p>

-

-<p>After peaches, quinces, plums, or citron, have been

-preserved, take them from the syrup, and drain them

-on a sieve. To a pound of loaf sugar, put a small cup

-of water, and when it is dissolved, set it over a moderate

-fire, and let it boil; when it boils, put in the fruit

-to be candied, and stir continually until the sugar

-granulates over the fruit; then take it up, and dry it

-in a warm oven. If not sufficiently candied, repeat the

-operation.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CANDIED PUMPKIN</span></p>

-

-<p>Peel a piece of pumpkin, and cut it in thin slices.

-Make a nice, thick syrup of brown sugar and water,

-and put the pumpkin into it, with a little of the juice

-of the lemon. Boil this until the pumpkin is nicely

-candied. Mace, or other spices, may be used for flavoring

-instead of lemon, if preferred. It may be eaten

-hot with meats at dinner, and is equally nice, when

-cold, for supper or lunch.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_221">[Pg 221]</span>

-<span class="allsmcap">ORGEAT SYRUP WITHOUT ORANGE FLOWERS</span></p>

-

-<p>Make a syrup of a pound of sugar to every pint of

-water; boil this a few minutes, skim it clear, and when

-cold, to every four pounds of sugar used, allow a gill of

-orange water, or rose water, and two tablespoonfuls of

-pure essence of bitter almonds. Serve it in iced water.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE SYRUP</span></p>

-

-<p>This syrup is so easily made, and oranges are so

-abundant here, that it is advantageous to make this

-syrup in the season of orange harvest, in Louisiana.

-To make it, you must select ripe and thin-skinned

-fruit; squeeze the juice, and to every pint, add a pound

-and a quarter of white sugar; boil it slowly, and skim

-as long as any scum rises; you may then take it off,

-let it grow cold, and bottle it. Be sure to secure the

-corks well. This is nice for a summer drink for delicate

-persons; it is also very convenient for pudding

-sauces, as half a cup of this syrup, mixed with melted

-butter, is admirable, where wine is not used. The

-flavor is so fine, it requires very little spicing to make

-it agreeable.

-<span class="pagenum" id="Page_222">[Pg 222]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="BRANDIED_FRUITS_WINES_AND">BRANDIED FRUITS, WINES AND

-CORDIALS</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">PEACHES IN BRANDY</span></p>

-

-<p>Soak fine peaches in lye until you can remove the

-fuzzy outside; wipe them, and turn them into cold

-water. When you have prepared as many as you desire,

-weigh them, and to every pound of fruit, put

-three quarters of a pound of white sugar. Make a

-syrup like that for preserves, only using less water;

-boil the peaches in the syrup until they are tender;

-then take them out of the kettle, and place them in

-jars; fill up the jars with a brandy syrup, made of a

-pint of brandy, to a pint of the sugar syrup from the

-peaches. Cook them very carefully, and dip the mouths

-of the jars in rosin melted, and keep them in a cool

-dark place.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APRICOTS IN BRANDY</span></p>

-

-<p>Peaches and apricots are brandied the same way.

-Gather them as fresh as possible. Apricots should be

-taken from the tree as soon as ripe, as they soften so

-rapidly. Rub each one with a coarse towel, but do not

-peel it. Make a syrup of half the weight of the fruit

-in sugar, and just water enough to dissolve it. When

-the syrup is prepared and hot, put in the apricots, let

-them simmer until tender; then take the fruit out, and

-place it on dishes, then expose them to the sun, or in a

-warm oven to dry and harden. Boil the syrup again,

-<span class="pagenum" id="Page_223">[Pg 223]</span>

-after the fruit is out, until it is quite rich and thick.

-Skim it carefully. When the apricots are cold and

-firm, put them in white earthen preserve-jars and fill

-up with syrup and brandy, half and half. Tie up with

-bladder skin.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PEACHES AND APRICOTS IN BRANDY</span></p>

-

-<p>Take nice smooth peaches not too ripe, put them in

-a vessel and cover them with weak lye; take them out

-in two hours, and wipe carefully to get off the down

-and outside skin, and lay them in cold water. Weigh

-the fruit, add their weight in sugar, and half a pint of

-water to each pound of sugar; boil and skim this syrup,

-put in the peaches; when the syrup is clear of scum,

-let them boil for twenty minutes or half an hour, then

-take them out and lay them on dishes to cool. Boil the

-syrup for an hour longer, or until reduced one-half and

-quite thick. When cold, put the peaches or apricots in

-jars, and cover them with equal quantities of the syrup

-and French brandy. If it is apricots, cook them very

-gently, or they will come to pieces in the syrup; ten

-minutes is long enough to stew them before bottling.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APRICOT AND PEACH WINE</span></p>

-

-<p>Mash the apricots or peaches in a mortar, remove

-the stones, and to eight pounds of the pulp, add one

-quart of water; let this stand twenty-four hours; then

-strain, and to each gallon of the juice, add two pounds

-of loaf sugar. Let it ferment, and when perfectly

-clear, bottle it. Peach wine is very nice, and may have

-a few of the kernels added for flavoring, if wished.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_224">[Pg 224]</span>

-<span class="allsmcap">RAISIN WINE WITH ELDER FLOWERS</span></p>

-

-<p>Boil six pounds of raisins in six gallons of water.

-When soft, rub them to a pulp, and pass through a

-colander to get rid of the stones; add this pulp to the

-water it was boiled in, put to it twelve pounds of white

-sugar and a half-pint of yeast. When clear, suspend

-half a pound of elder flowers in it to flavor the wine;

-withdraw the flowers and bottle off the wine.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE AND LEMON WINE</span></p>

-

-<p>Take the outer rind of one hundred oranges pared,

-so that no white appears; pour upon them ten gallons

-of boiling water, let it stand ten hours and keep slightly

-warm. While still warm, add the juice of the oranges,

-mixed with twenty-five pounds of lump sugar, and a

-few tablespoonfuls of good yeast; let it ferment five

-days, or until the fermentation has ceased, and the

-wine is clear; then bottle. Lemon wine can be made

-in the same way.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUR ORANGE WINE</span></p>

-

-<p>Take one gallon juice of sour oranges, four gallons

-of water, and twenty pounds of sugar. Boil this mixture

-in a vessel large enough to hold it, and skim it as

-it boils until no more scum rises. Pour it into a flannel

-bag and strain; then put it in a cask, adding to it a

-quart of uncooked orange juice. Let it ferment, and

-when clear, bottle it. This will require about six

-months to finish. Keep in a cool closet or cellar during

-fermentation.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_225">[Pg 225]</span>

-<span class="allsmcap">MIXED FRUIT WINE</span></p>

-

-<p>Cherries, black currants and raspberries, mixed together,

-make a good wine. Dilute the juice and add

-the usual amount of sugar, and let it ferment; then

-bottle.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A SUPERIOR BLACKBERRY WINE</span></p>

-

-<p>Bruise your berries, measure them, and to every

-gallon, add a quart of boiling water. Let this stand

-twenty-four hours, stirring it three or four times during

-this time. The third day strain off the juice, and

-to every gallon of this strained liquor, put two pounds

-of refined sugar. Cork it tight, and let it stand until

-cool weather; when you will have a wine that you will

-never voluntarily be without.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BLACKBERRY WINE</span></p>

-

-<p>Mash the berries without boiling them; strain the

-juice, and to six pints of juice, add two pints of water

-and three pounds of sugar. Mix thoroughly and put it

-in a wide-mouthed stone jar to ferment. Cover it carefully

-with a cloth, to keep out all insects; open it and

-skim it every morning; then cover it up again carefully,

-for much of the bouquet of the wine depends on

-this. When it ceases to ferment, strain it and put it

-in a demijohn; do not cork it tightly, as it must have

-a little air, but cover the loose stopper with a piece

-of muslin or tarlatan, to keep out the insects. It will

-be ready to bottle in two months.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BLACKBERRY CORDIAL</span></p>

-

-<p>Simmer nice ripe blackberries in water enough to

-cover them, and when they are tender take them out,

-mash them and strain them through a strong cloth;

-<span class="pagenum" id="Page_226">[Pg 226]</span>

-get all the juice out you can by squeezing, but do not

-let the pulp and seed come through the bag. Now add

-a little of the water they were boiled in, however not

-more than two tablespoonfuls to each pint of strained

-juice. To every pint of this liquor, add one pound of

-loaf sugar, one teaspoonful of mace, same of cloves

-and cinnamon. Boil all these together a few minutes,

-and strain it again to free it from the spice. When

-this syrup is cool, add to each pint a wineglass of good

-French brandy. If you cannot get brandy, substitute

-rum or whiskey, remembering to use twice as much as

-you would brandy. This is excellent for children during

-the prevalence of summer complaints, and an excellent

-tonic for all debilitated persons.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BLACKBERRY CORDIAL</span></p>

-

-<p>Select fine, ripe fruit. Squeeze the berries without

-boiling, and to a quart of the strained juice, put a

-pound of loaf sugar; boil it for half an hour, and add

-a quart of brandy, some cloves and cinnamon, when on

-the fire. If the fruit thickens too rapidly while boiling,

-throw in a cup of hot water.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RASPBERRY CORDIAL</span></p>

-

-<p>Squeeze the fruit through a flannel bag, and to every

-quart of juice to a pound of loaf sugar; put it in a

-stone jar and stir it constantly for half an hour; allow

-it to stand for three days, then strain it again and add

-to each quart of juice a quart of fine brandy.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_227">[Pg 227]</span>

-<span class="allsmcap">TOMATO WINE</span></p>

-

-<p>Let the tomatoes be very ripe; mash them well, let

-them stand twenty-four hours, strain, and to every

-quart of the tomato juice, add a pound of white sugar.

-This will ferment and should be allowed to do so, only

-keep it carefully covered from the flies. Skim off the

-foam as it rises, and when the liquor becomes clear,

-bottle it. This wine will be a pleasant acid, and should

-be served with sugar and water, in the tumbler with

-the wine.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER TOMATO WINE</span></p>

-

-<p>Bruise your berries, or small tomatoes; measure the

-juice, and add two pounds of sugar to each gallon; put

-it in a cask, adding two gallons of water to each four

-gallons of juice. Let it ferment like blackberry wine.</p>

-

-

-<p class="p2 center"><span class="allsmcap">A FINE TEMPERANCE BEVERAGE</span></p>

-

-<p>To the juice of a dozen lemons put one pound and a

-half of double refined sugar, and a picked quart of

-raspberries or strawberries; pare a ripe pineapple and

-slice it, put over it half a pound of sugar, stir the lemon

-juice with the sugar, crush in the berries slightly

-bruise the pineapple and chop it up in small pieces.

-Put the lemon juice in a large punch bowl, add to it

-three quarts of ice water, then put in the strawberry

-and pineapple juice, stir it until all the sugar is dissolved,

-and then set it on ice. Serve in punch glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHAMPAGNE PUNCH</span></p>

-

-<p>Add to the above mixture a bottle of champagne, and

-a bottle of white wine, and you have a very delicious

-punch for festive occasions.

-<span class="pagenum" id="Page_228">[Pg 228]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="DELICATE_PREPARATIONS_FOR_THE">DELICATE PREPARATIONS FOR THE

-SICK AND CONVALESCENT</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">BARLEY WATER</span></p>

-

-<p>Take four large tablespoonfuls of picked and washed

-pearl barley, and put it into a porcelain-lined kettle

-with two quarts of boiling water; let it boil slowly

-until the water is reduced one half, then strain it and

-season with salt, lemon, or sugar as may be agreeable

-to the sick.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TOAST WATER</span></p>

-

-<p>Cut two or three slices from a loaf of wheat bread,

-toast them very brown; while hot, put them in a small

-pitcher, and pour over them a pint and a half of water.

-Sugar may be added if liked, but when the stomach is

-affected it is better without it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE WATER GRUEL OF CORN MEAL OR OAT MEAL</span></p>

-

-<p>Put a quart of water on to boil in a stew-pan. Take

-a tablespoonful of sweet corn meal, or oatmeal, make

-it into a batter with milk and salt, stir it in the boiling

-water and let it boil gently for half an hour. When

-served it may be sweetened and nutmeg grated over

-it. If wanted for a strengthening nourishment, a bit

-of butter and a glass of wine or brandy may be added.

-This is generally given after a dose of castor oil, or an

-emetic. Use very little salt.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_229">[Pg 229]</span>

-<span class="allsmcap">BEEF TEA FOR INVALIDS</span></p>

-

-<p>Cut tender lean beef into small pieces, free it from

-fat and strings, fill a junk bottle with it, cork it tight

-and put it in a kettle of boiling water; let it boil three

-hours. In that way you obtain the juices of the meat

-undiluted. This is especially nourishing and good

-when the stomach can bear but little liquid.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MILK PUNCH AS A RESTORATIVE</span></p>

-

-<p>Take a large tumbler (it should hold a pint), half

-fill it with chopped ice, add to it a large tablespoonful

-of white sugar, beat it a little with the ice, then pour

-on it a wineglass of gin, rum or brandy, and fill up

-with fresh milk. It is generally very acceptable to an

-invalid who refuses other stimulants.</p>

-

-

-<p class="p2 center"><span class="allsmcap">APPLE TEA, OR WATER, FOR INVALIDS</span></p>

-

-<p>Cut some ripe apples into thin pieces, add the peel

-of a fresh lemon; pour boiling water over them and

-let it stand till cold, then sweeten with loaf sugar.

-This is a grateful and cooling drink.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BAKED APPLES</span></p>

-

-<p>Bake them in a tin roaster, as iron discolors them;

-pour molasses over them and bake until soft. This is

-good for opening the bowels of patients who are a little

-constipated.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ARROW-ROOT BLANC MANGE FOR THE SICK</span></p>

-

-<p>Put a pint of new milk to boil; make a smooth batter

-with an ounce of Bermuda arrow-root and cold milk;

-add a little salt, and when the milk is boiling stir in the

-batter; let the fire be gentle or it will scorch; sweeten

-this with fine white sugar, and let it boil a few minutes;

-<span class="pagenum" id="Page_230">[Pg 230]</span>

-flavor with lemon, or orange water, or if lemon

-is objected to, boil a vanilla bean in the milk before

-the arrow-root is put in. Take it off the fire, pour it

-in a mould and set it on ice; serve jelly or jam with

-the blanc mange, or eat it with cream if it agrees with

-the invalid.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ARROW-ROOT BLANC MANGE</span></p>

-

-<p>Mix in a little cold water, two tablespoonfuls of

-arrow-root; sweeten a pint of milk with white sugar

-and put the arrow-root in the milk. Let it boil a few

-minutes, stirring it constantly; take it off, and if desired,

-you can let it cool and mould it in a bowl or

-jelly form; or it is nice to be eaten warm. Colored

-jelly over it is an improvement when moulded.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ARROW-ROOT GRUEL</span></p>

-

-<p>Mix a tablespoonful of arrow-root, or for an infant,

-half as much; when mixed with cold water, stir in it

-half a pint of boiling water. Season with salt, sugar

-or nutmeg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MILK PORRIDGE</span></p>

-

-<p>Make a quart of milk boiling hot; make a tablespoonful

-of flour into a batter with cold milk, add a little

-salt and stir it in the boiling milk, stirring it constantly

-for five minutes while it boils; flavor with anything

-agreeable. Sweetened with loaf sugar, and nutmeg

-grated plentifully over it, it will make a most excellent

-remedy for looseness or dysentery.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TAPIOCA MILK</span></p>

-

-<p>Wash and soak a large tablespoonful of tapioca, put

-it to a quart of sweet milk, add a little salt, cover it, and

-set it over a gentle fire for an hour. Take it up, add

-sugar and nutmeg, or cinnamon to taste.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_231">[Pg 231]</span>

-<span class="allsmcap">TAPIOCA PUDDING</span></p>

-

-<p>Put a coffee-cup of tapioca (soak it well first) into a

-pint and a half of milk, set it where it will get hot

-slowly, take it off when it boils, and when cool add four

-well-beaten eggs; flavor with lemon and peach, sweeten

-it to taste, and bake for an hour in a hot oven. If this

-is wanted for one person, take half the quantity of

-tapioca and milk.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHITE WINE SYLLABUB</span></p>

-

-<p>Season a pint of milk with sugar and wine, but not

-enough wine to curdle the milk. Fill your glasses

-nearly full, and crown them with sweetened whipped

-cream. Season the cream with extract of lemon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SYLLABUB</span></p>

-

-<p>Take the juice of a large lemon, and the yellow rind

-pared thin; one glass of brandy, two glasses of white

-wine, and a quarter of a pound of powdered sugar.

-Put these ingredients into a pan, and let them remain

-one night; the next day add a pint of thick cream, and

-the whites of two eggs beaten together; beat them all

-together to a fine froth, and serve in jelly glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WINE SANGAREE OF PORT OR MADEIRA</span></p>

-

-<p>Take half a glass of water, sweeten it with a tablespoonful

-of white powdered sugar, and stir well until

-dissolved; add a gill of Madeira or Port, some nutmeg

-grated and pounded ice. Serve with lady-cake or

-pound-cake, cut small.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_232">[Pg 232]</span>

-<span class="allsmcap">STEWED PRUNES FOR SICKNESS</span></p>

-

-<p>Wash the prunes, put them in a stew pan, cover them

-with water, and to each pound of prunes put a cupful

-of clear brown sugar. Cover the stew-pan and let

-them boil slowly, until the syrup is thick and rich.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WINE JELLY FOR THE SICK</span></p>

-

-<p>Take one pint of Madeira wine, one pint of water,

-and one ounce of isinglass dissolved in a teacupful of

-water. Let the wine and water be boiling hot, then stir

-into it the dissolved isinglass, and sugar to taste; make

-it quite sweet; let it come to a boil, try it by taking a

-little in a saucer, and if not a good jelly when cold, boil

-it until it is so; if lemon is allowed, use the juice of two

-to flavor this jelly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">JAUNE MANGE</span></p>

-

-<p>Break up and boil an ounce of isinglass in rather

-more than half a pint of water until it is melted; strain

-it; then add the juice of two large oranges, a gill of

-white wine, and the yolks of four eggs beaten and

-strained; sweeten to taste, and stir it over a gentle fire

-till it boils up; dip a mould into cold water and pour

-the preparation into it.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CARRIGEEN MOSS FOR INVALIDS</span></p>

-

-<p>Wash and pick a tablespoonful of Irish moss and put

-it into a tin cup; pour on it half a pint of boiling water,

-and set it on the coals for a short time; when it is all

-dissolved add sugar and nutmeg to taste. This may

-be made with milk, to resemble custard, and is very

-nourishing. Delicate infants may be fed on it when

-they will take no other nourishment.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_233">[Pg 233]</span>

-<span class="allsmcap">TARTARIC ACID AS A SUBSTITUTE FOR LEMONS</span></p>

-

-<p>If lemons cannot be obtained to make either a lemonade

-or jellies for the sick, tartaric acid is a good substitute,

-and if used in conjunction with the extract of

-lemon, is a very agreeable one.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON JELLY WITHOUT LEMONS</span></p>

-

-<p>Take a box of Cox’s gelatine, pour over it one quart

-of boiling water, and stir until it is dissolved. Add a

-teaspoonful of tartaric acid, and four cups of sugar;

-let it dissolve and bring it to a boil; while boiling, stir

-in the beaten whites of three eggs; let this boil up once

-again and take it off the fire; when nearly cool, add to

-it a tablespoonful of good extract of lemon. Strain the

-mixture into moulds or cups, and set it in a cool place,

-or on ice, to become firm. It must be cool, or it will

-not jelly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ORANGE SHERBET</span></p>

-

-<p>Squeeze the juice from a dozen oranges; pour boiling

-water on the peel, and cover it closely. Boil water

-and sugar (a pint to a pound) to a syrup; skim it

-clear; when all are cold, mix the syrup, juice and peel

-with as much water as may be necessary to make a rich

-orangeade; strain it, and set the vessel containing it

-on ice. Or it may be made the same as lemonade, using

-one lemon with half a dozen oranges.</p>

-

-

-<p class="p2 center"><span class="allsmcap">STRAWBERRY SHERBET</span></p>

-

-<p>Take fifteen ounces of picked strawberries, crush

-them in a mortar, then add to them a quart of

-water; pour this into a basin, with a sliced lemon, and

-<span class="pagenum" id="Page_234">[Pg 234]</span>

-a teaspoonful of orange-flower water; let it remain for

-two or three hours. Put eighteen ounces of sugar into

-another basin, cover it with a cloth, through which

-<a id="chg7"></a>pour the strawberry juice; after as much has run

-through as will, gather up the cloth, and squeeze out

-as much juice as possible from it; when the sugar is

-all dissolved, strain it again. Set the vessel containing

-it on ice, until ready to serve.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ALMOND CUSTARD</span></p>

-

-<p>Blanch and beat four ounces of almonds fine, with

-a spoonful of water; beat a pint of cream with two

-spoonfuls of rose water, add them to the yolks of four

-eggs and as much sugar as will make it pretty sweet;

-stir it over a slow fire till it is of a proper thickness,

-but do not boil. Pour it into custard glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SPONGE CAKE PUDDING</span></p>

-

-<p>Stale sponge or other plain cake may be made into

-a nice pudding by crumbling it into a little more than

-a pint of milk and two or three beaten eggs, and baking

-it. Sauce—sugar and butter beaten together.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GERMAN LADIES’ FINGERS</span></p>

-

-<p>Beat one hour the yolks of five eggs with half a

-pound of sugar; add half a pound of blanched almonds

-pounded fine, the yellow part of one lemon grated.

-Mix well; add half a pound of flour very gradually.

-Roll out the paste, and cut it into strips the length and

-size of the forefinger; beat lightly the whites of two

-eggs, and wet the fingers.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_235">[Pg 235]</span>

-<span class="allsmcap">DIMPLES</span></p>

-

-<p>Beat the whites of three eggs very stiff, add gradually

-three quarters of a pound of sugar, and beat till

-it is well mixed. Blanch almonds, and cut them into

-pieces—as small as peas, and stir them into the egg

-and sugar—three quarters of a pound of almonds for

-three eggs. Drop the mixture in spots as large as a

-half penny on white paper upon a tin, and bake in a

-cool oven.</p>

-

-

-<p class="p2 center"><span class="allsmcap">DELICATE RUSKS FOR CONVALESCENTS</span></p>

-

-<p>Half a pint of new milk, and one cup of hop yeast;

-add flour to make a batter, and set the sponge at night.

-In the morning add half a pint of milk, one cup of

-sugar, one of butter, one egg, one nutmeg, and flour to

-make it sufficiently stiff. Let it rise, then roll it, and

-cut it out; let it rise again, and then bake.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>

-

-<p>Half a pound of chocolate, three pounds of dark

-brown sugar, one-eighth pound of butter, a small teacup

-of milk; season with vanilla, or grated lemon or

-orange-peel. Boil it very quickly over a hot fire, stirring

-constantly. When it becomes hard on being

-dropped into water, take it off the fire and stir for a

-few moments before pouring into buttered dishes. Before

-it is quite cool, cut into little squares. Those who

-like the caramel very hard need not stir it, as this

-makes it “sugary.” The grated peel should not be

-put in till the caramel is taken from the fire.

-<span class="pagenum" id="Page_236">[Pg 236]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="COFFEE_TEA_CHOCOLATE_ETC">COFFEE, TEA, CHOCOLATE, ETC.</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">TO MAKE CHOCOLATE</span></p>

-

-<p>Scrape the best chocolate; allow for each square, or

-large spoonful of ground chocolate, half a pint of milk

-or milk and water; let it boil a few moments, then put

-it on the back part of the stove, and it is ready when

-wanted.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO MAKE CHOCOLATE ANOTHER WAY</span></p>

-

-<p>Scrape or grate the chocolate, take a heaping tablespoonful

-for each cup to be served; allow half a pint of

-milk or milk and water to each heaping spoonful of

-chocolate. Make the milk hot, rub the chocolate to a

-smooth paste with the cold milk, then stir it in the boiling

-milk. Let it boil up once; cover it and set it back

-in a place where it will keep warm. It is now ready to

-serve. Toasted biscuit or rolls should be served with

-it. Sweeten the chocolate unless you use the prepared

-chocolate.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TEA—GREEN AND BLACK</span></p>

-

-<p>Scald your tea-pot <em>always</em> before putting in the tea;

-throw out the scalding water and allow a teaspoonful

-of tea to each person expected to drink it; turn on half

-a pint of boiling water at first, and let it steep—green

-tea requires about five minutes, black tea ten minutes.

-After this, pour on more boiling water, according to

-the number of persons. Mixed black and green tea is

-considered a more healthful drink than green tea alone.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_237">[Pg 237]</span>

-<span class="allsmcap">COFFEE CREAM</span></p>

-

-<p>Take three cups of good clear coffee, sweeten it well

-and boil with it a pint of cream until reduced one-third.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COFFEE</span></p>

-

-<p>Old Java and Mocha are the best coffees. A coffee

-roaster is the best thing to roast coffee in, but an iron

-pot is very good; coffee should be dried gradually before

-being roasted. “Dripped” coffee is the French

-mode, but many make it in the old-time way by boiling.

-It is a matter of personal taste, not to be interfered

-with in this “land of the free.” To make

-dripped coffee we grind a cupful for four persons, put

-this ground coffee in the top of the dripper and pour

-on half a pint of boiling water. It is served with boiling

-milk at breakfast.

-<span class="pagenum" id="Page_238">[Pg 238]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="CANDIES_AND_CREAM_DROPS">CANDIES AND CREAM DROPS</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">CREAM CANDY</span></p>

-

-<p>To make cream candy take two pounds of light

-brown sugar, one teacup of water, two tablespoonfuls

-of butter, one of vinegar, and two of flavoring extract.

-Dissolve the sugar in the water, but do not stir it. Set

-it on to boil, let it boil briskly for twenty minutes, then

-try it by dropping a spoonful in a glass of cold water.

-If cooked enough to pull, butter some dishes and pour

-it into them; when cool enough to handle, pull it until

-it becomes as white as cream.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER CREAM CANDY</span></p>

-

-<p>Three cups of sugar, half a cup of vinegar, and one-third

-of a cup of water. Boil together until it is thick

-and will harden when dropped into a cup of water.

-Butter some dishes, and just before filling them, add to

-the candy some flavoring essence; if you put this in

-earlier it will boil out. Pour the candy on the buttered

-dishes, and when a little cool prepare to pull it until it

-is white and light, which it will be if made by these

-directions.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POP-CORN CANDY</span></p>

-

-<p>Take a cup of molasses, one and a half cups of brown

-sugar, a tablespoonful of vinegar and a lump of butter

-the size of an egg. Boil until thick. Chop two cups of

-popped corn rather fine, put it into the boiling candy,

-and pour it all on the buttered plates. Cut in squares

-to be eaten without pulling.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_239">[Pg 239]</span>

-<span class="allsmcap">CHOCOLATE PASTE FOR CAKE</span></p>

-

-<p>Boil one-half a cup of chocolate in one-half cup of

-milk, add a cup of sugar, and boil, until it is a thick

-paste.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LOUISIANA ORANGE FLOWER MACAROONS</span></p>

-

-<p>Take a coffee cup of the freshly gathered petals of

-the orange, cut them with a pair of scissors into two

-pounds of dry, sifted white sugar; this keeps their

-color fresh. Beat the whites of seven eggs to a stiff

-froth, and add to the orange flowers and sugar. Drop

-this mixture on white paper in small cakes, and bake

-in a slow oven; do not let them brown.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOLASSES CANDY</span></p>

-

-<p>Take two quarts of molasses and one pound of brown

-sugar, and the juice of two lemons. Let the molasses

-and sugar boil moderately, without stirring it, for two

-hours; if not thick enough to pull then, let it boil a

-little longer; then put in your extract, for if this is put

-in earlier the flavor will boil away. When the candy

-is cool enough to handle, put into the pot a pint of

-parched pinders, or pecan meats, or almonds cut up.

-Butter two large dishes and pour out the candy.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MOLASSES CANDY OF OUR GRANDFATHERS’ TIME</span></p>

-

-<p>One quart of molasses, and butter the size of an egg.

-Stew over a brisk fire till it will harden on being

-dropped into cold water. A teaspoonful of essence of

-wintergreen should be added when it is almost done.

-Pull it while warm, with buttered hands, and cut in

-sticks.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_240">[Pg 240]</span>

-<span class="allsmcap">SUGAR CANDY</span></p>

-

-<p>Six cups of sugar, one of vinegar, one of water, one

-spoonful of butter, and one teaspoonful of soda dissolved

-in a little hot water. Boil all together without

-stirring, for half an hour. Flavor with lemon or vanilla.

-This is very good when “pulled” like the old-fashioned

-molasses candy, or it may be cooled on a buttered

-plate.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO BLANCH ALMONDS</span></p>

-

-<p>Pour boiling water on them and let them remain in

-it a few minutes. Remove the skins, throw the almonds

-into cold water, drain them from the water, but

-do not wipe them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">EVERTON TOFFY</span></p>

-

-<p>In a shallow vessel, melt together one pound of

-brown sugar and one-quarter of a pound of butter.

-Stir well together for fifteen minutes, or until the mixture

-becomes brittle when dropped in water. Lemon

-or vanilla flavoring should be added before the cooking

-is complete. Butter a flat plate, pour the toffy on it

-to cool, and when partly cold, mark it off in squares

-with a knife; it can then be easily broken.</p>

-

-

-<p class="p2 center"><span class="allsmcap">LEMON DROPS</span></p>

-

-<p>Upon half a pound of finely powdered sugar pour

-just enough lemon juice to dissolve it, and boil to the

-consistency of thick syrup. Drop this in plates, and

-put in a warm place to harden. Or pour four ounces

-of lemon juice on one pound of loaf sugar, with four

-ounces of rose water. Boil to a syrup, add grated

-lemon peel and proceed as in the first recipe. By adding

-raspberry syrup, instead of lemon juice, you have

-raspberry drops.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_241">[Pg 241]</span>

-<span class="allsmcap">POP-CORN BALLS</span></p>

-

-<p>To six quarts of pop corn boil one pint of molasses

-about fifteen minutes; then put the corn into a large

-pan, pour the boiled molasses over it, and stir it briskly

-until thoroughly mixed. Then with clean hands

-make into balls of the desired size.</p>

-

-

-<p class="p2 center"><span class="allsmcap">COCOANUT CANDY</span></p>

-

-<p>Four cups of water, two and a half cups fine white

-sugar, four spoonfuls of vinegar, and a piece of butter

-as large as an egg; boil till thick, or about three quarters

-of an hour. Just before removing, stir in one cup

-of desiccated cocoanut, and lay in small, flat cakes on

-buttered plates, to cool and harden.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MARSH-MALLOW PASTE</span></p>

-

-<p>Dissolve one-half pound of gum arabic in one pint of

-water; strain it, add half a pound of fine sugar and

-place over the fire, stirring constantly till the sugar is

-dissolved and all is the consistency of honey, then add

-gradually the whites of four eggs, well beaten; stir the

-mixture till it becomes somewhat thin and does not

-adhere to the finger; pour all into a pan slightly

-dusted with powdered starch, and when cool divide

-into small squares. Flavor to the taste, just before

-pouring out to cool.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CREAM DROPS</span></p>

-

-<p>Mix one-half a cup of cream with two of white sugar,

-boil and stir fully five minutes; set the dish into another

-of cold water, and stir until it becomes hard;

-then make into small balls about the size of marbles,

-<span class="pagenum" id="Page_242">[Pg 242]</span>

-and with a fork roll each one separately in the chocolate,

-which has in the meantime been put in a bowl over

-the boiling teakettle and melted. Put on brown paper

-to cool. Flavor with vanilla, if desired. This amount

-makes about fifty drops.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>

-

-<p>Two cups of sugar, one of molasses, one of milk, one

-spoonful of butter, one of flour, and half a pound of

-bakers’ chocolate. Butter your saucepan, put in the

-sugar, molasses and milk, boil fifteen minutes; add

-butter and flour, stirred to a cream, and boil five minutes

-longer; then add the chocolate grated, and boil

-until quite thick. Butter tin flat pans, and pour in the

-mixture half an inch thick, and mark it in squares before

-it gets hard.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>

-

-<p>One pint of new milk, quarter of a pound of grated

-chocolate, and one cup and a half of white sugar. Boil

-all these together until it will pull like candy; try a

-little, and if stiff enough to pull, pour it on a buttered

-dish, and mark it off in squares with a knife as it cools.

-It will break easily when cold.</p>

-

-

-<p class="p2 center"><span class="allsmcap">CHOCOLATE KISSES</span></p>

-

-<p>One-half pound of sugar, one ounce of finely-powdered

-chocolate. Mix the sugar and chocolate together,

-and then mix it with the whites of four eggs well

-beaten. Drop on buttered paper, and bake.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_243">[Pg 243]</span>

-<span class="allsmcap">BOSTON CARAMELS</span></p>

-

-<p>One pint bowl of bakers’ chocolate grated, two bowls

-of yellow sugar, one bowl of New Orleans molasses,

-one half a cup of milk, a piece of butter the size of a

-small egg and vanilla flavoring; boil about twenty-five

-minutes. It should not be so brittle as other candies.

-Pour in buttered tins, and mark deeply with a

-knife.</p>

-

-

-<p class="p2 center"><span class="allsmcap">KISSES, OR SUGAR DROPS</span></p>

-

-<p>Rub to a cream half a cup of butter, with one cup of

-sugar. Add three well-beaten eggs, half a pound of

-sifted flour, and half a grated nutmeg. Drop this mixture

-on buttered tins, by the spoonful; let them be two

-or three inches apart; sprinkle sugar over them and

-bake quickly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SUGAR KISSES</span></p>

-

-<p>Beat the whites of three eggs to a froth, then stir in

-powdered white sugar, a little at a time, till you have

-formed a very thick batter. Add two or three drops of

-essence of lemon. Wet a sheet of white paper, lay it

-on a tin and drop this mixture upon it in lumps about

-the size and shape of a walnut. Set them in a cool

-oven, and as soon as their surface is hardened, take

-them out and remove them from the paper with a

-broad-bladed knife. Let the oven cool still more, then

-place these little cakes, laying the flat part of two together,

-on a sieve and return them to the oven, where

-they must remain for fifteen minutes before they are

-done.</p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<span class="pagenum" id="Page_244">[Pg 244]</span>

-<h2 class="nobreak" id="CHEFS_DOEUVRE">CHEFS D’OEUVRE</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">THE SERVICE OF WINES</span></p>

-

-<p>Cosmopolite Louisiana is undoubtedly the wine drinking

-section of the Union, and a word as to the manner

-of serving the wines which play no small part in the

-discussion of “La Cuisine Creole,” will not be out of

-place.</p>

-

-<p>The inherited French taste of the greater portion of

-the population, and the education by contact of the

-American element, makes claret the universal table

-wine. The climate, too, renders this wine particularly

-palatable, and during the long heated term it is seldom

-absent from the table of even the most economical. At

-the restaurant it is the exception to see a person dining

-without a bottle of <i lang="fr">vin ordinaire</i>, while for breakfast,

-during hot weather, white wines of the lighter kinds

-are much used.</p>

-

-<p>As to the manner of serving wines at dinner the following

-menu will convey the most adequate idea:</p>

-

-<table>

-<tr><td class="tdc">With</td>

-    <td class="tdl">Soup,</td>

-    <td class="tdr" colspan="2">Sherry</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl" colspan="2">Fish,</td>

-    <td class="tdr">White Wine</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Entrees,</td>

-    <td class="tdr muchlarger" rowspan="2">}</td>

-    <td class="tdr" rowspan="2">Claret, vin Ordinaire</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Entremets,</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Roast,</td>

-    <td class="tdr muchlarger" rowspan="2">}</td>

-    <td class="tdr" rowspan="2">Champagne</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Salad,</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Dessert,</td>

-    <td class="tdr" colspan="2">Fine Claret or <a id="chg8"></a>Burgundy</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Cafe Noir,</td>

-    <td class="tdr" colspan="2">Cognac</td></tr>

-</table>

-

-<p><span class="pagenum" id="Page_245">[Pg 245]</span>At large dinners in New Orleans a great deal of

-wine is served, and you will be expected to drink with

-your raw oysters, a light white wine; with soup and

-hors d’œuvre, sherry or Madeira; with fish and entrees,

-a heavy white wine; with releves and entremets,

-a good claret followed by a <i lang="fr">Ponche Romaine</i>, which is

-the turning point of the feast, or rest; after which will

-be served with the roast, champagne; game and salad,

-fine claret or burgundy, and with dessert cafe noir and

-liqueurs.</p>

-

-<p>The most acceptable distribution of wines at a plain

-dinner—which we think should never be over five, or

-six courses at most—is given below. It is one which

-has the endorsement of the best authorities:</p>

-

-<table>

-<tr><td class="tdc">With</td>

-    <td class="tdl">Oysters,</td>

-    <td class="tdr" colspan="2">White Wine</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Soup,</td>

-    <td class="tdr" colspan="2">Sherry or Madeira</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Fish,</td>

-    <td class="tdr xxs" colspan="2">Heavy White Wine (not absolutely necessary)</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Entrees,</td>

-    <td class="tdr" colspan="2">Champagne</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Salad,</td>

-    <td class="tdr muchlarger" rowspan="2">}</td>

-    <td class="tdr" rowspan="2">Fine Claret</td></tr>

-<tr><td class="tdc">“</td>

-    <td class="tdl">Roast or Game,</td></tr>

-</table>

-

-<p class="unindent">with the usual after-dinner wines as preferred.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GRAND BRULE A LA BOULANGER</span></p>

-

-<p class="center">(<cite>From a Gourmet.</cite>)</p>

-

-<p>The crowning of a grand dinner is a brule. It is the

-<i lang="fr">piece de resistance</i>, the grandest <i lang="fr">pousse cafe</i> of all.

-After the coffee has been served, the lights are turned

-down or extinguished, brule is brought in and placed

-in the centre of the table upon a pedestal surrounded

-by flowers. A match is lighted, and after allowing the

-<span class="pagenum" id="Page_246">[Pg 246]</span>

-sulphur to burn entirely off is applied to the brandy,

-and as it burns it sheds its weird light upon the faces

-of the company, making them appear like ghouls in

-striking contrast to the gay surroundings. The stillness

-that follows gives an opportunity for thoughts

-that break out in ripples of laughter which pave the

-way for the exhilaration that ensues.</p>

-

-<p>Pour into a large silver bowl two wineglasses of best

-French brandy, one half wineglass of kirsh, the same

-of maraschino, and a small quantity of cinnamon and

-allspice. Put in about ten cubes of white sugar; do not

-crush them, but let them become saturated with the

-liquor. Remove the lumps of sugar, place in a ladle

-and cover with brandy. Ignite it as before directed,

-then lift it with the contents from the bowl, but do not

-mix. After it has burned about fifteen minutes serve

-in wine glasses. The above is for five persons, and

-should the company be larger add in proportion. Green

-tea and champagne are sometimes added.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PETIT BRULE</span></p>

-

-<p>Take an ordinary-sized, thick-skinned orange; cut

-through the peel entirely around the orange like the

-line of the equator, then force off the peel by passing

-the handle of a spoon between it and the pulp. Into

-the cup thus formed put two lumps of sugar and some

-cinnamon, and fill with fine French brandy (cognac),

-and ignite it the same as the above and pour into

-glasses. The brule will be found to have a pleasant

-flavor given to it by the orange.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_247">[Pg 247]</span>

-<span class="allsmcap">GIN FIZ—NO. 1</span></p>

-

-<p>One-half tablespoonful of sugar, a little lemon juice,

-two wineglassfuls of <a id="chg9"></a>seltzwater, one wineglassful

-“Tom”, or Holland gin, teaspoonful of white of an

-egg, and ice; shake well and strain into fancy glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">GIN FIZ—NO. 2</span></p>

-

-<p>Use celestine vichy instead of seltzerwater, and the

-yolk instead of the white of an egg.</p>

-

-

-<p class="p2 center"><span class="allsmcap">JAMAICA RUM PUNCH</span></p>

-

-<p>Make same as whiskey or brandy punch. Santa

-Cruz, same.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PONCHE ROMAINE</span></p>

-

-<p>Two wineglassfuls of water, one wineglassful of

-whiskey, half wineglassful of Jamaica rum; sugar and

-lemon to taste. Shake, and use plenty of ice. Strain

-and serve in fancy glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">PARLOR PUNCH (MORAN’S)</span></p>

-

-<p>One tablespoonful of white sugar, a little lemon

-juice, two wineglassfuls of English black tea, one wineglassful

-of whiskey, one-half wineglassful of Jamaica

-rum, a little raspberry syrup, plenty of small ice.

-Shake well, and strain in fancy glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ROYAL COCKTAIL (MORAN’S OWN)</span></p>

-

-<p>One lump sugar; two dashes of Boker’s bitters, or

-Angostura bitters, two tablespoonfuls of Belfast ginger

-ale; one wineglassful of whiskey, or brandy; one

-lemon peel; plenty of ice. Shake well, and strain in

-fancy glass.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_248">[Pg 248]</span>

-<span class="allsmcap">NEW ORLEANS TODDY</span></p>

-

-<p>One lump of sugar, one tablespoonful of water, one

-wineglassful of whiskey or brandy, one lump of ice.

-Use small bar glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">VIRGINIA TODDY</span></p>

-

-<p>Two lumps of sugar, two sherry or wineglassfuls of

-water, same of whiskey, plenty of ice; shake well and

-strain into small bar glass, with grated nutmeg on top.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHISKEY, BRANDY, OR GIN COCKTAILS</span>—<i>New Orleans Style</i></p>

-

-<p>Two dashes of Boker’s, Angostura or Peychaud bitters—either

-will make a fine cocktail. One lump of

-sugar, one piece of lemon peel, one tablespoonful of

-water, one wineglassful of liquor, etc., with plenty of

-ice. Stir well and strain into a cocktail glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ANOTHER WAY—SPOON COCKTAIL</span></p>

-

-<p>One lump of sugar, two dashes Angostura bitters,

-one piece of lemon peel, one lump of ice. Serve plain

-in small bar glass with spoon.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WHISKEY PUNCH, PLAIN</span>—<em>Use Regular Bar Glass</em></p>

-

-<p>Two wineglassfuls of lemon or lime juice, half a tablespoonful

-of sugar, one-half wine glass of whiskey,

-and plenty of ice; shake and strain into punch glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FANCY PUNCH</span></p>

-

-<p>Half a tablespoonful of sugar, a little raspberry, a

-little lemon, lime and pineapple juice. Two parts of

-water to one of whiskey or brandy, and plenty of ice.

-Shake and strain in punch glass; put fruits in season

-when serving; use regular bar glass.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_249">[Pg 249]</span>

-<span class="allsmcap">CHAMPAGNE COCKTAIL</span></p>

-

-<p>One glass of wine, two dashes of Angostura bitters,

-and two bits of lemon peel. Put the bitters and lemon

-peel in the glass first, then pour in the wine, after

-which put in one small spoonful of sugar, and stir.</p>

-

-

-<p class="p2 center"><span class="allsmcap">MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.</span></p>

-

-<p>One-half tablespoonful of powdered sugar, one wineglass

-of water, one of whiskey, brandy or gin, etc., and

-one-half dozen sprigs of mint. Use plenty of fine ice,

-and decorate with strawberries and pineapples, or any

-fruit in season.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SQUIRTS</span>—<em>Use Large Glasses</em></p>

-

-<p>Whiskey, brandy, gin, white wine, claret or catawba

-make good “squirts.” Fill the glass half full of fine

-ice, put in one tablespoonful of white sugar, a little

-raspberry syrup, strawberries and pineapple; pour in

-your liquor, and fill up with seltzer water. Stir all

-rapidly.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HOW TO MIX ABSINTHE IN EVERY STYLE</span></p>

-

-<p>Plain absinthe; half a sherry glass of absinthe;

-plenty of fine ice, with about two wineglassfuls of water.

-Put in the water, drop by drop, on top of absinthe

-and ice; stir well, but slowly. It takes time to

-make it good.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ABSINTHE AND ANISETTE</span></p>

-

-<p>To half a wineglass of absinthe put two or three

-dashes of anisette. Mix same as above.</p>

-

-

-<p class="p2 center"><span class="allsmcap">ABSINTHE AND SUGAR</span></p>

-

-<p>To half a wineglass of absinthe, put a teaspoonful of

-powdered sugar and mix same as above.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_250">[Pg 250]</span>

-<span class="allsmcap">SUISSISSE</span></p>

-

-<p>To half a wineglass of absinthe, put half a tablespoon

-of orgeat syrup, plenty of fine ice; add water,

-mix well. Serve in liquor glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 1</span></p>

-

-<p>Maraschino, curacao, kirsh-wasser and brandy in

-equal parts of each; dash with Peychaud bitters.

-Serve in liquor glasses.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 2</span></p>

-

-<p>Bernardine, brandy and curacao, in equal parts of

-each; dash with Angostura bitters.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 3</span></p>

-

-<p>Brandy, maraschino and cassis, in equal parts; dash

-with Boker’s bitters.</p>

-

-

-<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 4</span></p>

-

-<p>La grande chartreuse (yellow), brandy (French),

-and la grande chartreuse (green), in equal parts; dash

-with Peychaud bitters.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HOT SPICED RUM</span></p>

-

-<p>Two lumps of sugar, two wineglasses boiling water,

-one wineglass Jamaica rum, a little butter—about as

-much as you can put on a dime; cloves and allspice.

-Serve in small bar glass.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SOUPE LA REINE</span></p>

-

-<p>Boil two chickens in water with thyme, sweet-bay

-and parsley. When cooked (not to pieces), take them

-<span class="pagenum" id="Page_251">[Pg 251]</span>

-out of the water, cut up the breasts in small pieces the

-size of dice; fry a few pieces of onion without coloring

-them, add a little flour and the water that the chickens

-were boiled in, a little rice and the balance of the

-chickens, meat and bones, chopped fine. Boil all together,

-and when thoroughly cooked strain through a

-colander and put back to boil, stirring constantly.

-When it comes to a boil remove it from the fire and

-add the beaten yolks of a few eggs and a little cold

-milk, stirring continually. Keep the soup in “bain-marie.”

-When ready to serve put the small pieces of

-the breasts in a soup-dish and pour the soup over them.</p>

-

-

-<p class="p2 center"><span class="allsmcap">RED SNAPPER A LA CHAMBORD</span></p>

-

-<p>Clean your fish, and be careful not to damage it, and

-replace the roe. Take off the scales, and lightly raise

-the skin on one side, and lard it with bacon from

-fin to tail; put it in a pan, and moisten with white wine.

-Add salt, pepper, parsley, six laurel leaves, some

-thyme, sliced onions and three cloves; cover the head

-with strips of bacon, and put it into the oven, covering

-your fish-kettle with leaves of foolscap paper, and letting

-it simmer for an hour. When about to serve, drain

-it and put it on a platter, garnish it all round with

-forcemeat balls, or better, with pigeons a la Gautier,

-iced (glaces) sweetbreads, small glaces, pope’s eyes of

-a shoulder of veal, crabs, fowl livers, truffles, cock’s

-combs and cock’s kidneys. Strain the sauce through a

-silken sieve, and if not sufficiently seasoned, put into a

-pan two spoonfuls of Spanish sauce, and two spoonfuls

-of the dressing of your snapper; let it boil down one-half,

-put your small garnishes into it, and pour the

-sauce around the fish. Serve after having jellied and

-browned it.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_252">[Pg 252]</span>

-<span class="allsmcap">CRAYFISH BISQUE A LA CREOLE</span></p>

-

-<p>Wash the cray-fishes, boil and drain them. Separate

-the heads from the tails. Clean out some of the heads,

-allowing two or three heads to each person. Peel the

-tails. Chop up a part of them, add to them some bread,

-onions, salt, black pepper and an egg or two. With this

-dressing, stuff the heads that you have cleaned out.

-Chop the claws and the parts adhering to them. Fry

-a little garlic, onions, ham, one turnip, one carrot, and

-a little flour; add some water, the chopped claws, a few

-tomatoes, thyme, sweet bay, parsley and a little rice

-stirring often to avoid scorching. When well boiled,

-strain through a colander. After straining, put back

-to the fire and season to taste. Put the stuffed heads

-into the oven until brown. When ready to serve, put

-them and the tails in a soup dish and pour the soup

-over them. Before serving, add a little butter and nutmeg,

-stirring until the butter is melted.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BOUILLE-ABAISSE</span></p>

-

-<p>Chop some onions and garlic very fine, fry them in

-olive oil, and when slightly colored add some fish cut

-up in slices; also a few tomatoes scalded, peeled and

-sliced, some salt, black and red pepper, thyme, sweet-bay,

-parsley, and half a bottle of white wine, and

-enough water to cover the fish. Put it over a brisk fire

-and boil a quarter of an hour. Put slices of toasted

-bread in a deep dish, place the fish on a shallow dish

-with some broth, and pour the balance on the bread and

-serve hot.</p>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_253">[Pg 253]</span>

-<span class="allsmcap">BROWNED SNIPE A LA FAUVET</span></p>

-

-<p>Dress fourteen snipe, stuff them with a little

-browned stuffing, to which add two hashed truffles.

-Bend the skin back carefully while stuffing, and then

-replace it so the birds will retain as nearly as possible

-their natural appearance. Place the snipe so prepared

-and larded with bacon, into a frying pan; and to

-keep them sufficiently together in order that the skins

-may not shrink much while cooking, put some strips of

-bacon over them; moisten them with a little soup-stock,

-cover them with buttered paper and let them

-cook in the oven for forty minutes; then drain them,

-lightly trim the lower side, and lay them on a little

-mound of uncooked, but slightly browned stuffing,

-breast up, in the bottom of a dish, and ice them

-(glacez). Keep the dish hot in the oven for some minutes.

-Remove the skin and eyes from the heads of the

-snipe after cooking them and stick a small truffle in

-each bill, and lay between each two birds, one of the

-heads with the truffle up. Garnish the dish with stewed

-cock’s combs, scallops, goose liver, and champignons;

-add a little Madeira sauce, boiled down and permeated

-with the flavor of the game. Ice (glacez) the

-snipe and truffles, and serve with a separate sauce. Let

-everything be very hot.</p>

-

-

-<p class="p2 center"><span class="allsmcap">SALAD A LA RUSSE</span></p>

-

-<p>Cut up all kinds of vegetables, such as carrots, turnips,

-snap beans, etc., boil them in water with salt and

-butter, then drain and season lightly with salt, black

-pepper and vinegar; add a few cooked green peas,

-mashed and well drained. Put all in a salad dish in

-<span class="pagenum" id="Page_254">[Pg 254]</span>

-the form of a pyramid, and lightly cover it over with

-mayonnaise. If you have the hearts of artichokes put

-them around the dish, as a wreath, with a little <a id="chg10"></a>asparagus

-mixed in. Keep as cool as possible until served.</p>

-

-

-<p class="p2 center"><span class="allsmcap">BISCUIT GLACE FOR TWENTY</span></p>

-

-<p>Ten yolks of eggs, one and a half pounds pulverized

-sugar, half a gallon of cream, vanilla extract, white of

-eggs well beaten if the cream is too light. To be frozen

-in a square box and cut in small pieces. A coat of

-strawberry sherbet on top of the cream, before cutting,

-to give nice appearance. A tin box three inches wide

-and six inches long, which is enclosed in a box three

-inches larger all around. The inside box has a tight-fitting

-top, and is packed in the outside box, which has

-a perforated bottom to allow water or melted ice to

-escape. Place inside box within the outer, and stuff

-with ice and salt and let it freeze; when frozen, place

-red sherbet on top of biscuit to give pretty appearance.

-<span class="pagenum" id="Page_255">[Pg 255]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="HINTS_ON_COOKING">HINTS ON COOKING</h2>

-</div>

-<hr class="medium">

-

-<p>When salt hams or tongues are cooked they should

-be instantly thrown into cold water, as the change from

-the boiling water they were cooked in, to the cold

-water, instantly loosens the skin from the flesh, and it

-peels off without trouble.</p>

-

-<p>Fresh vinegar should be added to chopped capers,

-because it brings out their flavor, and makes the sauce

-more appetizing.</p>

-

-<p>Butter sauce should never be boiled, as it becomes

-oily if boiled in making. The whites and yolks of eggs

-should be beaten separately, because the tissues of

-both can be better separated; and a tablespoonful of

-water beaten with each is an improvement, and should

-never be omitted.</p>

-

-<p>Onions, turnips and carrots should be cut across the

-fibre, as it makes them more tender when cooked.</p>

-

-<p>Plenty of fast-boiling water should be used in cooking

-vegetables, as the greater the volume of water the

-greater the heat. If only a little water is used the

-whole affair soon cools, the vegetables become tough,

-and no length of time will render them tender.</p>

-

-<p>In boiling greens, it is best to throw into them soda

-with the salt, as the soda extracts the oil in them

-which is injurious to the digestion; from one-half to a

-whole teaspoonful of soda for a pot of greens is the

-right quantity.</p>

-

-<p>Parsley should never be boiled in soda, but in boiling

-water and salt; boil from one to two minutes, and then

-<span class="pagenum" id="Page_256">[Pg 256]</span>

-chop fine. Use plenty of water to boil parsley, as a little

-water toughens it, and turns it brown.</p>

-

-<p>Never soak dried beans in cold water as it extracts

-the nutritious portion of the bean. They should be

-washed first in warm water, then in cold, tied in a cloth

-and dropped into boiling water, with a little salt in it

-and be kept boiling for four hours. Then they are nice

-baked around pork, or served with gravy. To make a

-puree of them you throw them when boiled, into cold

-water, when the skins will drop off easily, and you can

-mash them through a sieve or colander and season

-with butter, pepper, and salt.</p>

-

-<p>Open the oven door, when baking meat, to let off the

-burnt, scorched air. The oven should be very hot, and

-the meat well larded, or covered with fat, or dripping,

-then well floured; this keeps in the juices and renders

-the meat tender.</p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<span class="pagenum" id="Page_257">[Pg 257]</span>

-<h2 class="nobreak" id="HINTS_ON_HOUSECLEANING">HINTS ON HOUSECLEANING</h2>

-</div>

-<hr class="medium">

-

-<p class="p2 center"><span class="allsmcap">SOAP BOILING, ETC.</span></p>

-

-<p>House cleaning should commence at the top of the

-house and work downwards. In this case it may be

-undertaken by spells, with intervening rests.</p>

-

-<p>After the floors are cleaned, the walls and ceilings

-claim attention.</p>

-

-<p>A very beautiful whitening for walls and ceilings

-may be made by shaking the best lime in hot water,

-covering up to keep in the steam, and straining the

-milk of lime through a fine sieve; add to a pailful half

-a pound of common alum, two pounds of sugar, three

-pints of rice-flour made into a thin, well-boiled paste,

-and one pound of white glue dissolved slowly over the

-fire. It should be applied with a paint-brush when

-warm.</p>

-

-<p>Paint should be cleaned by using only a little water

-at a time and changing often; a soft flannel cloth or

-sponge is better than cotton or a brush; a piece of pine

-wood with a sharp point should be used for the corners.

-Where the paint is stained with smoke, some

-ashes or potash lye may be used. A soft linen towel

-should be used for wiping dry. Glass should not be

-cleaned with soap; a little paste of whiting and water

-should be rubbed over, and with another cloth it should

-be rinsed off, and the glass polished with a soft linen or

-old silk handkerchief. Alcohol or benzine is a good

-thing to clean glass, and clean paper is probably better

-<span class="pagenum" id="Page_258">[Pg 258]</span>

-than any cloth, sponge or towel; dry paper leaves an

-excellent polish. Marble may be cleaned with a mixture

-of two parts of common soda, one part of pumice

-stone, and one of chalk, finely powdered and tied up in

-a fine muslin rag; the marble is wetted with water, the

-powder shaken over it, and it is rubbed with a soft

-cloth until clean, then washed in clean water and dried

-with a soft linen or silk handkerchief. No soap or

-potash should be allowed on marble. A good furniture

-polish is made by melting two ounces of beeswax, one

-ounce of turpentine, and one dram of powdered rosin

-together, with a gentle heat, and rubbing on when cold,

-with a soft flannel cloth, and polishing with a soft

-linen or silk cloth. If for mahogany, a little Indian

-red may be used. Cracks in furniture may be filled

-with putty, mixed with Indian-red or burnt umber, to

-get the desired shade. When dry it will take an equal

-polish with the wood.</p>

-

-

-<p class="p2 center"><span class="allsmcap">HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND

-CLEAN</span></p>

-

-<p>To seven pound of tallow, or other clean grease, use

-three pounds of rosin, add six gallons of water to this,

-and stir in two pounds of potash; boil this together for

-five hours, then turn the soap, while hot, into a washtub

-and let it stay all night; when cool cut into bars,

-and lay on a board to harden. This quantity should

-be sufficient for a family of four persons for one year.</p>

-

-

-<p class="p2 center"><span class="allsmcap">WASHING MIXTURE</span></p>

-

-<p>An excellent and harmless washing mixture may be

-made by cutting up a large bar of soap and dissolving

-it with two ounces of borax in a half gallon of water.

-<span class="pagenum" id="Page_259">[Pg 259]</span>

-Boil the mixture till the soap is soft, and put it away

-to be used when required. There is nothing in it to

-take the color out of goods, and it saves labor and soap.</p>

-

-

-<p class="p2 center"><span class="allsmcap">FRUIT STAINS</span></p>

-

-<p>Fruit stains may often be removed from clothing by

-plunging the latter into boiling water, letting it remain

-immersed for a few minutes, and then washing it out

-in the ordinary way.</p>

-

-

-<p class="p2 center"><span class="allsmcap">TO PREVENT GOODS FROM FADING</span></p>

-

-<p>Drop into a pail of water a teaspoonful of sugar of

-lead, and let it dissolve. Soak the goods in this mixture

-for half an hour before washing them in the ordinary

-manner.</p>

-

-

-<p class="p2 center"><span class="allsmcap">IVIES FOR INSIDE DECORATIONS</span></p>

-

-<p>It is not generally known that the various evergreen

-ivies will grow and flourish to perfection in the shade,

-and that, therefore, any room may be most charmingly

-decorated with them. Such is the fact, however. Put

-the plants in large pots, filled with rich and mellow

-garden soil kept at a suitable regulation of moisture;

-and you will have no trouble about the matter. The

-vines may be trained on wire trellises fastened to the

-wall or ceiling; or upon any other convenient arrangement.

-In a treatise on this subject the <cite>Rural

-New Yorker</cite> says:</p>

-

-<p>“It may also be stated that the room decorated with

-ivy should not be kept too warm, but at a moderate

-temperature; such as is most healthful for a person

-is the best. No one need to fear to make the room unhealthy

-<span class="pagenum" id="Page_260">[Pg 260]</span>

-by introducing the ivy in abundance; for plants

-purify the air, and it is only when we introduce those

-emitting strong odors that anything but beneficial effects

-result. As all ivies succeed well in the shade,

-they are more suitable for the purpose herein designated

-than almost any other kind of plant.</p>

-

-<p>“There is also another plant largely used for this

-purpose, which is not a true ivy, although known as

-German ivy (<i lang="la">Senecio scandens</i>). It grows even more

-rapidly than any of the true ivies (<i lang="la">Hedera</i>), and we

-have seen a small plant grow so fast that it encircled

-quite a large room in a few weeks. It thrives well in

-the shade, and the leaves resemble somewhat the common

-English ivy, but are of a lighter and more cheerful

-green color. This and a great variety of ivies are

-grown for sale by our florists.”

-<span class="pagenum" id="Page_261">[Pg 261]</span></p>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak ls" id="INDEX">INDEX</h2>

-</div>

-<hr class="short">

-

-<ul class="index">

-<li class="ifrst">Introduction, <a href="#INTRODUCTION">iii</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">SOUPS, BROTHS, ETC.</span></p>

-

-<ul class="index">

-<li class="ifrst">Baked, <a href="#Page_10">10</a></li>

-

-<li class="indx">Beef, Plain, <a href="#Page_5">5</a></li>

-

-<li class="indx">Bisque, Crayfish, <a href="#Page_22">22</a></li>

-

-<li class="indx">Bouilli, Soup et, <a href="#Page_5">5</a></li>

-

-<li class="indx">Broth in Haste, <a href="#Page_6">6</a></li>

-

-<li class="indx">Broth, Chicken, <a href="#Page_6">6</a></li>

-

-<li class="indx">Broth, Crayfish, <a href="#Page_7">7</a></li>

-

-<li class="indx">Broth, Scotch Barley, <a href="#Page_8">8</a></li>

-

-

-<li class="ifrst">Cheap White, <a href="#Page_11">11</a></li>

-

-<li class="indx">Chicken, <a href="#Page_7">7</a></li>

-

-<li class="indx">Clear Pea, <a href="#Page_13">13</a></li>

-

-<li class="indx">Consomme, Beef and Fowl, <a href="#Page_8">8</a></li>

-

-<li class="indx">Consomme of Fowl, White, <a href="#Page_9">9</a></li>

-

-

-<li class="ifrst">Dried Split Pea, <a href="#Page_13">13</a></li>

-

-

-<li class="ifrst">Egg Balls for Mock Turtle, <a href="#Page_17">17</a></li>

-

-

-<li class="ifrst">Green Pea, without Meat, <a href="#Page_10">10</a></li>

-

-<li class="indx">Green Pea, Queen Victoria’s, <a href="#Page_12">12</a></li>

-

-<li class="indx">Green Pea, with Egg Dumplings, <a href="#Page_12">12</a></li>

-

-<li class="indx">Green Corn, <a href="#Page_13">13</a></li>

-

-

-<li class="ifrst">Gombos, Chicken with Oysters, <a href="#Page_20">20</a></li>

-

-<li class="indx">Gombos, Crab or Shrimp, <a href="#Page_19">19</a></li>

-

-<li class="indx">Gombos, Crab with Okra, <a href="#Page_21">21</a></li>

-

-<li class="indx">Gombos, Okra or Filee, <a href="#Page_18">18</a></li>

-

-<li class="indx">Gombos, Okra, <a href="#Page_19">19</a></li>

-

-<li class="indx">Gombos, Oyster, with Filee, No. 1, <a href="#Page_19">19</a></li>

-

-<li class="indx">Gombos, Oyster, with Filee, No. 2, <a href="#Page_20">20</a></li>

-

-<li class="indx">Gombos, Oyster, Maigre, <a href="#Page_21">21</a></li>

-

-<li class="indx">Gombos, Shrimp, Maigre, <a href="#Page_21">21</a></li>

-

-

-<li class="ifrst">Maigre, without Meat, <a href="#Page_7">7</a></li>

-

-

-<li class="ifrst">Oxtail, <a href="#Page_17">17</a></li>

-

-<li class="indx">Oyster, <a href="#Page_14">14</a></li>

-

-

-<li class="ifrst">Rabbit, <a href="#Page_18">18</a></li>

-

-

-<li class="ifrst">Stock for Soup, <a href="#Page_3">3</a></li>

-

-<li class="indx">Stock to Clarify, <a href="#Page_4">4</a></li>

-

-<li class="indx">Stock for Gravies, <a href="#Page_4">4</a></li>

-

-

-<li class="ifrst">Tomato, with Vegetables, <a href="#Page_11">11</a></li>

-

-<li class="indx">Turtle No. 1, <a href="#Page_14">14</a></li>

-

-<li class="indx">Turtle No. 2, <a href="#Page_15">15</a></li>

-

-<li class="indx">Turtle, Mock, <a href="#Page_15">15</a></li>

-

-<li class="indx">Turtle, Mock No. 2, <a href="#Page_15">15</a></li>

-

-<li class="indx">Turtle, Mock No. 3, <a href="#Page_16">16</a></li>

-

-

-<li class="ifrst">Veal Gravy, <a href="#Page_8">8</a></li>

-

-<li class="indx">Vermicelli No. 1, <a href="#Page_9">9</a></li>

-

-<li class="indx">Vermicelli No. 2, <a href="#Page_9">9</a></li>

-

-<li class="indx">Vermicelli or Macaroni, <a href="#Page_10">10</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">FISH, ETC.</span></p>

-

-<ul class="index">

-<li class="ifrst">Codfish, Baked and Stewed, <a href="#Page_26">26</a></li>

-

-<li class="indx">Codfish au Beurre Roux, <a href="#Page_27">27</a></li>

-

-<li class="indx">Codfish Cakes, <a href="#Page_27">27</a></li>

-

-<li class="indx">Crabs, Fricassee of, <a href="#Page_31">31</a></li>

-

-<li class="indx">Crabs, Soft-shell, Fried, <a href="#Page_31">31</a></li>

-

-<li class="indx">Croakers and Mullets, Fried, <a href="#Page_23">23</a></li>

-

-

-<li class="ifrst">Fillets or Sliced Fish, Fried, <a href="#Page_24">24</a></li>

-

-<li class="indx">Flounder, Broiled, <a href="#Page_25">25</a></li>

-

-<li class="indx">Flounder and Mullet, Fried, <a href="#Page_25">25</a></li>

-

-<li class="indx">Fish, Fricassee of, <a href="#Page_23">23</a></li>

-

-<li class="indx">Fish, to Fry, <a href="#Page_23">23</a></li>

-

-<li class="indx">Frogs, Fried, <a href="#Page_32">32</a></li>

-

-

-<li class="ifrst">Grenouilles Frites, <a href="#Page_32">32</a></li>

-

-

-<li class="ifrst">Mackerel, Spanish, Broiled, <a href="#Page_25">25</a></li>

-

-

-<li class="ifrst">Oyster Pickle, <a href="#Page_30">30</a></li>

-

-<li class="indx">Oyster and Beefsteak Pie, <a href="#Page_30">30</a></li>

-

-<li class="indx">Oyster and Sweetbread Pie, <a href="#Page_30">30</a></li>

-

-<li class="indx">Oysters, Fried, <a href="#Page_29">29</a></li>

-

-<li class="indx">Oysters, Scalloped, No. 1, <a href="#Page_29">29</a></li>

-

-<li class="indx">Oysters, Scalloped, No. 2, <a href="#Page_29">29</a></li>

-

-<li class="indx">Oysters, Stewed with Champagne, <a href="#Page_28">28</a></li>

-

-<li class="indx">Oysters, Stewed with Milk, <a href="#Page_28">28</a></li>

-

-<li class="indx">Oysters, Stewed on Toast, <a href="#Page_28">28</a></li>

-

-<li class="indx">Oysters, Stuffing, <a href="#Page_27">27</a></li>

-

-<li class="indx">Oysters, on Toast, <a href="#Page_28">28</a></li>

-

-

-<li class="ifrst">Red Fish, or Snapper, Boiled, <a href="#Page_25">25</a></li>

-

-<li class="indx">Red Fish, a la Provencale, <a href="#Page_26">26</a></li>

-

-

-<li class="ifrst">Stuff and Bake, to, <a href="#Page_23">23</a></li>

-

-

-<li class="ifrst">Terrapin, <a href="#Page_33">33</a></li>

-

-<li class="indx">Trout, Stuffed and Baked, <a href="#Page_24">24</a></li>

-

-<li class="indx">Trout a la Venitienne, <a href="#Page_24">24</a></li>

-

-<li class="indx">Turtle, to Dress, <a href="#Page_31">31</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="pagenum" id="Page_262">[Pg 262]</span>

-<span class="allsmcap">COLD MEAT, ETC.</span></p>

-

-<ul class="index">

-<li class="ifrst">Cold Meat, to serve, <a href="#Page_34">34</a></li>

-

-

-<li class="ifrst">Forcemeat, Liver and Ham, <a href="#Page_36">36</a></li>

-

-<li class="indx">Forcemeat, for Stuffing, <a href="#Page_37">37</a></li>

-

-

-<li class="ifrst">Glazing for Tongues, etc., <a href="#Page_34">34</a></li>

-

-

-<li class="ifrst">Oysters, Pickled, to serve, <a href="#Page_34">34</a></li>

-

-

-<li class="ifrst">Pies, Meat or Chicken, to serve, <a href="#Page_34">34</a></li>

-

-<li class="indx">Pies, Meat, Spices for, <a href="#Page_36">36</a></li>

-

-

-<li class="ifrst">Sausage Meat, Seasoning for, <a href="#Page_35">35</a></li>

-

-

-<li class="ifrst">Tongue, Braised, with Aspic Jelly, <a href="#Page_35">35</a></li>

-

-<li class="indx">Truffles and Chestnut Stuffing, <a href="#Page_36">36</a></li>

-

-<li class="indx">Truffles and Liver Stuffing, <a href="#Page_37">37</a></li>

-

-

-<li class="ifrst">Veal, Pig or Turkey, Seasoning for, <a href="#Page_35">35</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">SAUCES FOR MEATS AND GAME</span></p>

-

-<ul class="index">

-<li class="ifrst">A l’Aurore, for Fish, <a href="#Page_41">41</a></li>

-

-<li class="indx">Apple, <a href="#Page_46">46</a></li>

-

-<li class="indx">Apple, Fried, <a href="#Page_47">47</a></li>

-

-

-<li class="ifrst">Brown Onion, <a href="#Page_38">38</a></li>

-

-<li class="indx">Butter and Flour, <a href="#Page_40">40</a></li>

-

-

-<li class="ifrst">Caper, for Mutton, etc., <a href="#Page_40">40</a></li>

-

-<li class="indx">Celery, White, for Poultry, <a href="#Page_41">41</a></li>

-

-<li class="indx">Chestnut, for Turkey, etc., <a href="#Page_41">41</a></li>

-

-<li class="indx">Cranberry, <a href="#Page_39">39</a>, <a href="#Page_46">46</a></li>

-

-<li class="indx">Cream, <a href="#Page_46">46</a></li>

-

-<li class="indx">Cucumber, White, for Meats, <a href="#Page_42">42</a></li>

-

-

-<li class="ifrst">Duck, <a href="#Page_38">38</a></li>

-

-

-<li class="ifrst">Eggs and Butter, <a href="#Page_42">42</a></li>

-

-<li class="indx">Egg, with Lemon, <a href="#Page_45">45</a></li>

-

-

-<li class="ifrst">Froide, <a href="#Page_41">41</a></li>

-

-

-<li class="ifrst">Hard, <a href="#Page_47">47</a></li>

-

-<li class="indx">Horseradish, <a href="#Page_45">45</a></li>

-

-<li class="indx">Horseradish, To Keep, <a href="#Page_45">45</a>, <a href="#Page_48">48</a></li>

-

-

-<li class="ifrst">Jelly, Savory, for Cold Turkey, etc., <a href="#Page_43">43</a></li>

-

-

-<li class="ifrst">Lemon, for Fish, <a href="#Page_40">40</a></li>

-

-<li class="indx">Lemon, Rich, for Puddings, <a href="#Page_47">47</a></li>

-

-

-<li class="ifrst">Mint, <a href="#Page_38">38</a></li>

-

-<li class="indx">Mushroom, <a href="#Page_38">38</a></li>

-

-

-<li class="ifrst">Onion, Brown, <a href="#Page_38">38</a></li>

-

-<li class="indx">Onion, White, <a href="#Page_39">39</a></li>

-

-<li class="indx">Oyster, Brown, <a href="#Page_43">43</a></li>

-

-<li class="indx">Oyster, White, <a href="#Page_44">44</a></li>

-

-<li class="indx">Oyster, for Turkey, <a href="#Page_44">44</a></li>

-

-

-<li class="ifrst">Parsley and Butter, <a href="#Page_40">40</a></li>

-

-<li class="indx">Peaches, Fried, <a href="#Page_47">47</a></li>

-

-<li class="indx">Piquante, for Cold Meat, <a href="#Page_39">39</a>, <a href="#Page_44">44</a></li>

-

-<li class="indx">Puree, Celery, for Turkey, <a href="#Page_42">42</a></li>

-

-

-<li class="ifrst">Robert, <a href="#Page_45">45</a></li>

-

-

-<li class="ifrst">Salad, for Lettuce, <a href="#Page_39">39</a></li>

-

-<li class="indx">Savory, for Roast Goose, <a href="#Page_47">47</a></li>

-

-<li class="indx">Stock, for Gravies, etc., <a href="#Page_44">44</a></li>

-

-

-<li class="ifrst">Tomato, <a href="#Page_39">39</a>, <a href="#Page_43">43</a></li>

-

-<li class="indx">Tomato, Piquant, <a href="#Page_45">45</a></li>

-

-

-<li class="ifrst">Vinegar, Cheap, <a href="#Page_49">49</a></li>

-

-<li class="indx">Vinegar, To Make, No. 1, <a href="#Page_48">48</a></li>

-

-<li class="indx">Vinegar, To Make, No. 2, <a href="#Page_48">48</a></li>

-

-<li class="indx">Vinegar, for Pickles, To Make, <a href="#Page_48">48</a></li>

-

-

-<li class="ifrst">White Onion, <a href="#Page_39">39</a></li>

-

-<li class="indx">Wine, for Venison or Mutton, <a href="#Page_42">42</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">ENTREES</span></p>

-

-<ul class="index">

-<li class="ifrst">Beans, Baked, and Pork, <a href="#Page_58">58</a></li>

-

-<li class="indx">Beef, Hashed, <a href="#Page_52">52</a></li>

-

-

-<li class="ifrst">Calf or Pigs’ Brains, Fried, <a href="#Page_56">56</a></li>

-

-<li class="indx">Calf or Pigs’ Feet, Fried, <a href="#Page_56">56</a></li>

-

-<li class="indx">Calf Head, Bodied or Baked, <a href="#Page_56">56</a></li>

-

-<li class="indx">Calf Head, Collared, <a href="#Page_57">57</a></li>

-

-<li class="indx">Calf Head, Potted, <a href="#Page_57">57</a></li>

-

-<li class="indx">Curry of Cold Roast Fowl, <a href="#Page_57">57</a></li>

-

-

-<li class="ifrst">Fricadellons, Veal or Mutton, <a href="#Page_54">54</a></li>

-

-

-<li class="ifrst">Ham Toast for Lunch, <a href="#Page_58">58</a></li>

-

-

-<li class="ifrst">Mustard, French, To Make, <a href="#Page_53">53</a></li>

-

-<li class="indx">Mutton, Scallops, with Mushrooms, <a href="#Page_52">52</a></li>

-

-

-<li class="ifrst">Pie, Veal and Ham, <a href="#Page_53">53</a>, <a href="#Page_54">54</a></li>

-

-

-<li class="ifrst">Rarebit, Welsh, <a href="#Page_58">58</a></li>

-

-

-<li class="ifrst">Salad, Veal, <a href="#Page_55">55</a></li>

-

-<li class="indx">Sandwiches, <a href="#Page_52">52</a></li>

-

-<li class="indx">Sandwiches, for Picnics, <a href="#Page_53">53</a></li>

-

-<li class="indx">Stew, Irish, <a href="#Page_50">50</a></li>

-

-<li class="indx">Stew, Kidney and Mushrooms, <a href="#Page_50">50</a></li>

-

-<li class="indx">Stew, Lamb Chops, <a href="#Page_50">50</a></li>

-

-<li class="indx">Stew, Pigeon, <a href="#Page_51">51</a></li>

-

-<li class="indx">Stew, Tripe, Plain, <a href="#Page_51">51</a></li>

-

-<li class="indx">Sweetbreads, Veal, <a href="#Page_55">55</a></li>

-

-<li class="indx">Timbale, <a href="#Page_54">54</a></li>

-

-<li class="indx">Tripe, with Mushrooms, <a href="#Page_51">51</a></li>

-

-<li class="indx">Tripe, To Fry Brown, <a href="#Page_51">51</a></li>

-

-

-<li class="ifrst">Veal Hash, <a href="#Page_53">53</a></li>

-

-<li class="indx">Veal and Ham Pie, <a href="#Page_53">53</a>, <a href="#Page_54">54</a></li>

-

-<li class="indx">Veal Loaf, <a href="#Page_55">55</a></li>

-

-<li class="indx">Veal, Minced, and Poached Eggs, <a href="#Page_56">56</a></li>

-

-<li class="indx">Veal or Mutton Fricadellons, <a href="#Page_54">54</a></li>

-

-<li class="indx">Veal Salad, <a href="#Page_55">55</a></li>

-

-<li class="indx">Veal Sweetbreads, <a href="#Page_55">55</a></li>

-</ul>

-<p><span class="pagenum" id="Page_263">[Pg 263]</span></p>

-

-

-<p class="p2 center"><span class="allsmcap">MUTTON, BEEF AND HAMS</span></p>

-

-<ul class="index">

-<li class="ifrst">Beef, Brisket, Boiled and Stuffed, <a href="#Page_61">61</a></li>

-

-<li class="indx">Beef, Round, Stewed, <a href="#Page_61">61</a></li>

-

-<li class="indx">Beef, Round, a la Baronne, <a href="#Page_62">62</a></li>

-

-<li class="indx">Beef, Steak, to Fry as if Broiled, <a href="#Page_62">62</a></li>

-

-<li class="indx">Beef, Steak, Roasted, <a href="#Page_63">63</a></li>

-

-<li class="indx">Beef, To Roast in Stove, <a href="#Page_63">63</a></li>

-

-<li class="indx">Boiling, Remarks on, <a href="#Page_59">59</a></li>

-

-

-<li class="ifrst">Daube Glacee of Beef, <a href="#Page_60">60</a></li>

-

-

-<li class="ifrst">Ham, Baked, <a href="#Page_59">59</a></li>

-

-<li class="indx">Ham, Stuffed, <a href="#Page_59">59</a></li>

-

-<li class="indx">Ham, to Boil, <a href="#Page_60">60</a></li>

-

-

-<li class="ifrst">Mutton, Haunch, <a href="#Page_64">64</a></li>

-

-<li class="indx">Mutton, Leg of, Boiled, <a href="#Page_64">64</a></li>

-

-<li class="indx">Mutton, Leg of, Roast, <a href="#Page_64">64</a></li>

-

-<li class="indx">Mutton, Stuffed with Mushrooms, <a href="#Page_64">64</a></li>

-

-<li class="indx">Mutton, to Taste like Venison, <a href="#Page_65">65</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">FOWLS AND GAME</span></p>

-

-<ul class="index">

-<li class="ifrst">Chicken, Boiled, <a href="#Page_66">66</a></li>

-

-<li class="indx">Chicken, Boiled, with Stuffing, <a href="#Page_67">67</a></li>

-

-<li class="indx">Chicken, Broiled, <a href="#Page_69">69</a></li>

-

-<li class="indx">Chicken, Cold, Scalloped, <a href="#Page_69">69</a></li>

-

-<li class="indx">Chicken, Country Fried, <a href="#Page_66">66</a></li>

-

-<li class="indx">Chicken, Curry, <a href="#Page_69">69</a></li>

-

-<li class="indx">Chicken Fricassee a la Marenga, <a href="#Page_68">68</a></li>

-

-<li class="indx">Chicken Pie a la Reine, <a href="#Page_69">69</a></li>

-

-<li class="indx">Chicken Pie, Plain, <a href="#Page_70">70</a></li>

-

-<li class="indx">Chicken Pot Pie, <a href="#Page_70">70</a></li>

-

-<li class="indx">Chicken, Roast, <a href="#Page_68">68</a></li>

-

-<li class="indx">Chicken, Stew or Fricassee, <a href="#Page_67">67</a></li>

-

-<li class="indx">Chicken, Saute, with Oyster Sauce, <a href="#Page_68">68</a></li>

-

-

-<li class="ifrst">Duck, Canvas Back, <a href="#Page_76">76</a></li>

-

-<li class="indx">Duck, Roast, <a href="#Page_75">75</a>, <a href="#Page_77">77</a></li>

-

-<li class="indx">Duck, to Stew with Green Peas, <a href="#Page_76">76</a></li>

-

-<li class="indx">Duck, Tame and Wild, <a href="#Page_75">75</a></li>

-

-<li class="indx">Duck, Wild, <a href="#Page_77">77</a></li>

-

-

-<li class="ifrst">Game, Venison, etc., Remarks on, <a href="#Page_78">78</a></li>

-

-<li class="indx">Goose, with Chestnuts a la Chipolita, <a href="#Page_78">78</a></li>

-

-<li class="indx">Goose, Roast, with Sage and Onion, <a href="#Page_77">77</a></li>

-

-<li class="indx">Goose, Wild, <a href="#Page_77">77</a></li>

-

-

-<li class="ifrst">Hare or Rabbit, Roast, <a href="#Page_80">80</a></li>

-

-

-<li class="ifrst">Partridge, <a href="#Page_80">80</a></li>

-

-<li class="indx">Pigeon Pie, <a href="#Page_80">80</a></li>

-

-<li class="indx">Pie, Squirrel or Rabbit, <a href="#Page_79">79</a></li>

-

-<li class="indx">Pie, Rice Bird, <a href="#Page_80">80</a></li>

-

-<li class="indx">Pie, Roast, <a href="#Page_81">81</a></li>

-

-<li class="indx">Pie, Pigeon, <a href="#Page_80">80</a></li>

-

-<li class="indx">Pig, Roast, <a href="#Page_81">81</a></li>

-

-

-<li class="ifrst">Quails, <a href="#Page_80">80</a></li>

-

-

-<li class="ifrst">Rice-Bird Pie, <a href="#Page_80">80</a></li>

-

-

-<li class="ifrst">Teal, Broiled, <a href="#Page_77">77</a></li>

-

-<li class="indx">Turkey, Boiled, with Celery Sauce, <a href="#Page_74">74</a></li>

-

-<li class="indx">Turkey, Boiled, with Oyster Sauce, <a href="#Page_74">74</a></li>

-

-<li class="indx">Turkey, Boned, <a href="#Page_71">71</a></li>

-

-<li class="indx">Turkey, to Roast, <a href="#Page_72">72</a></li>

-

-<li class="indx">Turkey, Roast a la Perigord, <a href="#Page_73">73</a></li>

-

-<li class="indx">Turkey, Wild, <a href="#Page_72">72</a></li>

-

-

-<li class="ifrst">Venison Steak, <a href="#Page_79">79</a></li>

-

-<li class="indx">Venison Pasty, <a href="#Page_79">79</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">VEGETABLES</span></p>

-

-<ul class="index">

-<li class="ifrst">Artichokes, Burr, <a href="#Page_89">89</a></li>

-

-<li class="indx">Asparagus on Toast, <a href="#Page_87">87</a></li>

-

-<li class="indx">Asparagus with Cream, <a href="#Page_88">88</a></li>

-

-

-<li class="ifrst">Beans, Snap, Stewed and Boiled, <a href="#Page_89">89</a></li>

-

-<li class="indx">Beans, Lima, or Butter, <a href="#Page_90">90</a></li>

-

-<li class="indx">Beets, Boiled, <a href="#Page_92">92</a></li>

-

-

-<li class="ifrst">Cabbage, Stewed, <a href="#Page_91">91</a></li>

-

-<li class="indx">Cauliflower, with White Sauce, <a href="#Page_91">91</a></li>

-

-<li class="indx">Corn, Green, on Cob, <a href="#Page_84">84</a></li>

-

-<li class="indx">Corn, Green, Stewed, <a href="#Page_84">84</a></li>

-

-<li class="indx">Corn, Green, Fritters, <a href="#Page_85">85</a></li>

-

-<li class="indx">Corn Oysters, <a href="#Page_85">85</a></li>

-

-<li class="indx">Corn Pudding, <a href="#Page_85">85</a></li>

-

-

-<li class="ifrst">Egg Plant, <a href="#Page_88">88</a></li>

-

-

-<li class="ifrst">Macaroni in a Mould, <a href="#Page_92">92</a></li>

-

-<li class="indx">Macaroni and Grated Cheese, <a href="#Page_93">93</a></li>

-

-<li class="indx">Mushrooms, Stewed, on Toast, <a href="#Page_88">88</a></li>

-

-

-<li class="ifrst">Okra and Corn Fricassee, <a href="#Page_85">85</a></li>

-

-<li class="indx">Okra or Gombo, to Cook, <a href="#Page_86">86</a></li>

-

-<li class="indx">Onions, Boiled and Fried, <a href="#Page_84">84</a></li>

-

-

-<li class="ifrst">Parsnip Fritters, <a href="#Page_92">92</a></li>

-

-<li class="indx">Peas, Green English, to Stew, <a href="#Page_89">89</a></li>

-

-<li class="indx">Peas, Marrowfat, <a href="#Page_90">90</a></li>

-

-<li class="indx">Potatoes, <a href="#Page_83">83</a></li>

-

-<li class="indx">Potatoes, Croquets, <a href="#Page_83">83</a></li>

-

-<li class="indx">Potatoes, Fried, <a href="#Page_83">83</a></li>

-

-<li class="indx">Potatoes, Irish, Mashed and Browned, <a href="#Page_82">82</a></li>

-

-<li class="indx">Potato, Irish, Stewed, <a href="#Page_82">82</a>

-<span class="pagenum" id="Page_264">[Pg 264]</span></li>

-

-<li class="indx">Potato, Puffs, <a href="#Page_82">82</a></li>

-

-<li class="indx">Potato, Sweet, <a href="#Page_83">83</a></li>

-

-<li class="indx">Pumpkin, with Salt Meat, <a href="#Page_91">91</a></li>

-

-

-<li class="ifrst">Salsify, Fried in Batter, <a href="#Page_86">86</a></li>

-

-<li class="indx">Spinach, to Cook, <a href="#Page_87">87</a></li>

-

-<li class="indx">Squash, Stewed, <a href="#Page_90">90</a></li>

-

-<li class="indx">Squash, Summer, Stewed, <a href="#Page_91">91</a></li>

-

-<li class="indx">Succotash, <a href="#Page_85">85</a></li>

-

-

-<li class="ifrst">Tomatoes, to Broil, <a href="#Page_87">87</a></li>

-

-<li class="indx">Tomatoes, Stuffed, <a href="#Page_86">86</a></li>

-

-<li class="indx">Tomatoes, Stewed, <a href="#Page_87">87</a></li>

-

-<li class="indx">Turnips, to Cook, <a href="#Page_84">84</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">EGGS, OMELETS, ETC.</span></p>

-

-<ul class="index">

-<li class="ifrst">Eggs au Gratin, for Lent, <a href="#Page_95">95</a></li>

-

-<li class="indx">Eggs, Boiled, Soft or Hard, <a href="#Page_94">94</a></li>

-

-<li class="indx">Eggs, Poached, with Toast and Anchovy Paste, <a href="#Page_95">95</a></li>

-

-<li class="indx">Eggs, Poached, and Ham, <a href="#Page_96">96</a></li>

-

-<li class="indx">Eggs, with Browned Butter and Vinegar, <a href="#Page_96">96</a></li>

-

-

-<li class="ifrst">Omelet, Delicious, <a href="#Page_99">99</a></li>

-

-<li class="indx">Omelet, for One Person, <a href="#Page_97">97</a></li>

-

-<li class="indx">Omelet, Spanish, <a href="#Page_99">99</a></li>

-

-<li class="indx">Omelet, with Green Onion, <a href="#Page_97">97</a></li>

-

-<li class="indx">Omelet, with Oysters, <a href="#Page_100">100</a></li>

-

-<li class="indx">Omelet, with Parmesan Cheese, <a href="#Page_97">97</a></li>

-

-<li class="indx">Omelet, with Sugar, <a href="#Page_98">98</a></li>

-

-<li class="indx">Omelet au Naturel, <a href="#Page_96">96</a></li>

-

-<li class="indx">Omelet, Soufflee, <a href="#Page_98">98</a></li>

-

-<li class="indx">Omelet, Soufflee, in mould, <a href="#Page_98">98</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">SALADS AND RELISHES</span></p>

-

-<ul class="index">

-<li class="ifrst">Catsup, Mushroom, <a href="#Page_101">101</a></li>

-

-<li class="indx">Catsup, Tomato, <a href="#Page_102">102</a></li>

-

-<li class="indx">Celery, etc., Vinegar, <a href="#Page_102">102</a></li>

-

-

-<li class="ifrst">Garnishes, <a href="#Page_101">101</a></li>

-

-

-<li class="ifrst">Jambolaya of Fowls and Rice, <a href="#Page_106">106</a></li>

-

-

-<li class="ifrst">Salad, Chicken, French, <a href="#Page_103">103</a></li>

-

-<li class="indx">Salad, Chicken, Small, <a href="#Page_104">104</a></li>

-

-<li class="indx">Salad, Potato, <a href="#Page_105">105</a></li>

-

-<li class="indx">Salad, Tomato, with or without Shrimp, <a href="#Page_105">105</a></li>

-

-<li class="indx">Slaw, Cold, with Hot Sauce, <a href="#Page_106">106</a></li>

-

-<li class="indx">Slaw, Cold, Plain, <a href="#Page_106">106</a></li>

-

-

-<li class="ifrst">Thyme, etc., Flavor, <a href="#Page_101">101</a></li>

-

-<li class="indx">Tomato Catsup, <a href="#Page_102">102</a>, <a href="#Page_103">103</a></li>

-

-<li class="indx">Tomato, Green, Soy, <a href="#Page_102">102</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">PICKLES</span></p>

-

-<ul class="index">

-<li class="ifrst">Cabbage, Chopped, <a href="#Page_112">112</a></li>

-

-<li class="indx">Cabbage, Pickle, Yellow, <a href="#Page_112">112</a></li>

-

-<li class="indx">Cabbage, Red, <a href="#Page_113">113</a></li>

-

-<li class="indx">Cantaloupe, Sweet Pickle of, <a href="#Page_111">111</a></li>

-

-<li class="indx">Cauliflower, <a href="#Page_113">113</a></li>

-

-<li class="indx">Chow-Chow, <a href="#Page_113">113</a></li>

-

-<li class="indx">Country Green, <a href="#Page_116">116</a></li>

-

-<li class="indx">Cucumbers, Old-time Sweet, <a href="#Page_109">109</a></li>

-

-<li class="indx">Cucumbers and Onions, <a href="#Page_109">109</a></li>

-

-<li class="indx">Cucumbers, Plain, without Spices, <a href="#Page_108">108</a></li>

-

-<li class="indx">Cucumbers, in Whiskey, <a href="#Page_108">108</a></li>

-

-

-<li class="ifrst">Eggs, <a href="#Page_110">110</a></li>

-

-

-<li class="ifrst">Figs, Sweet Pickle of, <a href="#Page_110">110</a></li>

-

-

-<li class="ifrst">Hints on Their Management, <a href="#Page_107">107</a></li>

-

-

-<li class="ifrst">Lemons, <a href="#Page_114">114</a></li>

-

-

-<li class="ifrst">Melon Mangoes, <a href="#Page_119">119</a></li>

-

-<li class="indx">Mustard, <a href="#Page_114">114</a></li>

-

-

-<li class="ifrst">Onions, <a href="#Page_114">114</a></li>

-

-<li class="indx">Oysters, <a href="#Page_115">115</a></li>

-

-

-<li class="ifrst">Peach, <a href="#Page_117">117</a></li>

-

-<li class="indx">Peach Green, <a href="#Page_118">118</a></li>

-

-<li class="indx">Peach, Mangoes, <a href="#Page_118">118</a></li>

-

-<li class="indx">Peach, Plain, <a href="#Page_116">116</a></li>

-

-<li class="indx">Peach and Apricot, <a href="#Page_117">117</a></li>

-

-<li class="indx">Plum, Sweet Pickle of, <a href="#Page_117">117</a></li>

-

-

-<li class="ifrst">Tomato, Green, Sweet Pickle of, <a href="#Page_111">111</a></li>

-

-<li class="indx">Tomato Sauce, <a href="#Page_116">116</a></li>

-

-

-<li class="ifrst">Walnut, <a href="#Page_115">115</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">BREAD AND YEAST</span></p>

-

-<ul class="index">

-<li class="ifrst">Biscuit, Cream of Tartar, <a href="#Page_130">130</a></li>

-

-<li class="indx">Biscuit, Light, or Roll, <a href="#Page_130">130</a></li>

-

-<li class="indx">Biscuit or Rolls, Milk, <a href="#Page_130">130</a></li>

-

-<li class="indx">Biscuit, Soda or Milk, <a href="#Page_128">128</a></li>

-

-<li class="indx">Biscuit, Soda, with Cream of Tartar, <a href="#Page_128">128</a></li>

-

-<li class="indx">Biscuit, Sponge, with Yeast, <a href="#Page_129">129</a></li>

-

-<li class="indx">Biscuit, Sponge, without Yeast, <a href="#Page_130">130</a></li>

-

-<li class="indx">Biscuit, Yeast Powder, <a href="#Page_129">129</a></li>

-

-<li class="indx">Boston Brown Bread, <a href="#Page_127">127</a></li>

-

-<li class="indx">Bread, Good, to Make, <a href="#Page_124">124</a>, <a href="#Page_125">125</a></li>

-

-<li class="indx">Bread, Family, <a href="#Page_126">126</a></li>

-

-<li class="indx">Bread, Light, <a href="#Page_126">126</a></li>

-

-<li class="indx">Bread, Sponge, <a href="#Page_126">126</a></li>

-

-<li class="indx">Brown Bread, <a href="#Page_127">127</a></li>

-

-<li class="indx">Buckwheat Cakes, <a href="#Page_135">135</a></li>

-

-<li class="indx">Buckwheat Cakes, Griddle, <a href="#Page_136">136</a></li>

-

-

-<li class="ifrst">Corn Batter Bread, <a href="#Page_128">128</a>

-<span class="pagenum" id="Page_265">[Pg 265]</span></li>

-

-<li class="indx">Corn, Mississippi, Bread, <a href="#Page_128">128</a></li>

-

-

-<li class="ifrst">Dyspeptics, Bread for, <a href="#Page_127">127</a></li>

-

-

-<li class="ifrst">Graham Bread, <a href="#Page_127">127</a></li>

-

-

-<li class="ifrst">Hard-Yeast Cakes, <a href="#Page_121">121</a></li>

-

-

-<li class="ifrst">Indian Bread, <a href="#Page_127">127</a></li>

-

-<li class="indx">Indian Cakes, <a href="#Page_135">135</a></li>

-

-<li class="indx">Indian Cakes, Griddle, <a href="#Page_135">135</a></li>

-

-

-<li class="ifrst">Muffins and Crumpets, <a href="#Page_133">133</a></li>

-

-<li class="indx">Muffins, Nice, <a href="#Page_133">133</a></li>

-

-<li class="indx">Muffins, Graham, <a href="#Page_133">133</a></li>

-

-

-<li class="ifrst">Noodles, <a href="#Page_136">136</a></li>

-

-

-<li class="ifrst">Pain Perdu, <a href="#Page_134">134</a></li>

-

-<li class="indx">Pocketbooks for Tea, <a href="#Page_134">134</a></li>

-

-<li class="indx">Potato Bread, <a href="#Page_125">125</a></li>

-

-<li class="indx">Puffs, Flour, <a href="#Page_131">131</a></li>

-

-

-<li class="ifrst">Rice Cakes, <a href="#Page_132">132</a></li>

-

-<li class="indx">Rising with Yeast Cake, <a href="#Page_120">120</a></li>

-

-<li class="indx">Rolls, Breakfast, <a href="#Page_131">131</a></li>

-

-<li class="indx">Rolls, Fine, <a href="#Page_132">132</a></li>

-

-<li class="indx">Rolls, Virginia, <a href="#Page_131">131</a></li>

-

-<li class="indx">Rye Bread, <a href="#Page_127">127</a></li>

-

-

-<li class="ifrst">Sally Lunn, <a href="#Page_132">132</a></li>

-

-

-<li class="ifrst">Turnpike Cakes, <a href="#Page_121">121</a></li>

-

-

-<li class="ifrst">Wheat Bread, with Potatoes, <a href="#Page_125">125</a></li>

-

-

-<li class="ifrst">Yeast, Hard Fig-leaf, <a href="#Page_123">123</a></li>

-

-<li class="indx">Yeast, Home-Made, <a href="#Page_123">123</a></li>

-

-<li class="indx">Yeast, Hop and Potato, <a href="#Page_122">122</a></li>

-

-<li class="indx">Yeast, Liquid, of Corn and Hops, <a href="#Page_121">121</a></li>

-

-<li class="indx">Yeast, Milk, <a href="#Page_123">123</a></li>

-

-<li class="indx">Yeast, Potato, <a href="#Page_122">122</a></li>

-

-<li class="indx">Yeast, Remarks on, <a href="#Page_120">120</a></li>

-

-<li class="indx">Yeast, Salt, <a href="#Page_123">123</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">RUSKS, DOUGHNUTS AND WAFFLES</span></p>

-

-<ul class="index">

-<li class="ifrst">Crullers, <a href="#Page_139">139</a></li>

-

-

-<li class="ifrst">Doughnuts, with Hop Yeast, <a href="#Page_137">137</a></li>

-

-<li class="indx">Doughnuts, without Yeast, <a href="#Page_137">137</a></li>

-

-<li class="indx">Doughnuts, Cream without Yeast, <a href="#Page_138">138</a></li>

-

-<li class="indx">Doughnuts, Plain, <a href="#Page_138">138</a></li>

-

-<li class="indx">Doughnuts, Sour Milk, without Yeast, <a href="#Page_137">137</a></li>

-

-

-<li class="ifrst">Rusks, Miss Lester’s Tea, <a href="#Page_137">137</a></li>

-

-

-<li class="ifrst">Waffles, <a href="#Page_138">138</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">CAKES AND CONFECTIONS</span></p>

-

-<ul class="index">

-<li class="ifrst">Almond Drops, <a href="#Page_164">164</a></li>

-

-<li class="indx">Almond Macaroons, <a href="#Page_165">165</a></li>

-

-

-<li class="ifrst">Bride’s Cake, <a href="#Page_144">144</a></li>

-

-

-<li class="ifrst">Charlotte Russe, <a href="#Page_142">142</a></li>

-

-<li class="indx">Cheap Cake, <a href="#Page_156">156</a></li>

-

-<li class="indx">Chocolate Cake, <a href="#Page_153">153</a>, <a href="#Page_154">154</a></li>

-

-<li class="indx">Citron Cake, <a href="#Page_155">155</a></li>

-

-<li class="indx">Cocoanut Cakes, <a href="#Page_159">159</a>, <a href="#Page_160">160</a></li>

-

-<li class="indx">Coffee Cake, <a href="#Page_161">161</a></li>

-

-<li class="indx">Corn Starch Cake, <a href="#Page_156">156</a></li>

-

-<li class="indx">Cream Cakes, <a href="#Page_162">162</a>, <a href="#Page_163">163</a></li>

-

-<li class="indx">Cup Cakes, <a href="#Page_151">151</a></li>

-

-

-<li class="ifrst">Delicate Cakes, <a href="#Page_162">162</a></li>

-

-<li class="indx">Diamond Bachelors, <a href="#Page_162">162</a></li>

-

-<li class="indx">Drop Cakes, <a href="#Page_161">161</a>, <a href="#Page_162">162</a></li>

-

-<li class="indx">Drops, Cocoanut, <a href="#Page_160">160</a></li>

-

-

-<li class="ifrst">Easy Cake, <a href="#Page_164">164</a></li>

-

-<li class="indx">Egg Kisses, <a href="#Page_153">153</a></li>

-

-

-<li class="ifrst">Francatelli’s Spanish Cake, <a href="#Page_153">153</a></li>

-

-<li class="indx">French Loaf Cake, <a href="#Page_152">152</a></li>

-

-<li class="indx">Frosting for Cake, <a href="#Page_141">141</a></li>

-

-<li class="indx">Fruit Cake, <a href="#Page_142">142</a></li>

-

-<li class="indx">Fruit Cake, Cheap, <a href="#Page_143">143</a></li>

-

-<li class="indx">Fruit Cake, Family, <a href="#Page_143">143</a></li>

-

-<li class="indx">Fruit Cake, Nougat, <a href="#Page_143">143</a></li>

-

-<li class="indx">Fruit Cake, Wisconsin, <a href="#Page_143">143</a></li>

-

-

-<li class="ifrst">Genoese Cake, <a href="#Page_153">153</a></li>

-

-<li class="indx">Ginger Nuts, <a href="#Page_148">148</a></li>

-

-<li class="indx">Ginger Snaps, <a href="#Page_148">148</a></li>

-

-<li class="indx">Ginger Bread, Sponge, <a href="#Page_147">147</a></li>

-

-<li class="indx">Gold Cake, <a href="#Page_158">158</a></li>

-

-

-<li class="ifrst">Hard times, Louisiana, Cake, <a href="#Page_155">155</a></li>

-

-

-<li class="ifrst">Icing, <a href="#Page_140">140</a></li>

-

-<li class="indx">Icing, Boiled, <a href="#Page_141">141</a></li>

-

-<li class="indx">Icing, Boiled, Hot, <a href="#Page_141">141</a></li>

-

-<li class="indx">Icing, Chocolate, <a href="#Page_140">140</a></li>

-

-<li class="indx">Indian Cake, <a href="#Page_156">156</a></li>

-

-<li class="indx">Isabella Cake, <a href="#Page_150">150</a></li>

-

-

-<li class="ifrst">Jelly Cake, <a href="#Page_145">145</a></li>

-

-<li class="indx">Jelly Roll, Young Cook’s, <a href="#Page_164">164</a></li>

-

-<li class="indx">Jumbles, <a href="#Page_152">152</a></li>

-

-<li class="indx">Jumbles, Ring, <a href="#Page_154">154</a></li>

-

-

-<li class="ifrst">Lady Cake, <a href="#Page_149">149</a></li>

-

-<li class="indx">Lady Cake, White, <a href="#Page_150">150</a></li>

-

-<li class="indx">Lady Cake, Yellow, <a href="#Page_149">149</a></li>

-

-<li class="indx">Ladies’ Fingers, <a href="#Page_155">155</a></li>

-

-<li class="indx">Ladies’ Fingers, German, <a href="#Page_154">154</a></li>

-

-<li class="indx">Little Jessie’s Cake, <a href="#Page_151">151</a></li>

-

-<li class="indx">Loaf Cake, Plain, <a href="#Page_153">153</a></li>

-

-<li class="indx">Loaf Cake, French, <a href="#Page_152">152</a></li>

-

-

-<li class="ifrst">Maizena Cake, <a href="#Page_146">146</a></li>

-

-<li class="indx">Marble Cake, <a href="#Page_152">152</a>

-<span class="pagenum" id="Page_266">[Pg 266]</span></li>

-

-<li class="indx">Molasses Cake, <a href="#Page_157">157</a></li>

-

-

-<li class="ifrst">Naples Biscuit, <a href="#Page_161">161</a></li>

-

-

-<li class="ifrst">Pecan Cake, <a href="#Page_160">160</a></li>

-

-<li class="indx">Portugal Cake, <a href="#Page_149">149</a></li>

-

-<li class="indx">Pound Cake, <a href="#Page_145">145</a></li>

-

-<li class="indx">Pound Cake, Cocoanut, <a href="#Page_159">159</a></li>

-

-

-<li class="ifrst">Silver Cake, <a href="#Page_157">157</a>, <a href="#Page_158">158</a>, <a href="#Page_159">159</a></li>

-

-<li class="indx">Shrewsbury Cake, <a href="#Page_161">161</a></li>

-

-<li class="indx">Soda Cake, <a href="#Page_156">156</a></li>

-

-<li class="indx">Sponge Cake, <a href="#Page_146">146</a></li>

-

-<li class="indx">Sponge Cake, Jenny’s, <a href="#Page_147">147</a></li>

-

-<li class="indx">Sponge Cake, White, <a href="#Page_147">147</a></li>

-

-<li class="indx">Sponge, Ginger Bread, <a href="#Page_147">147</a></li>

-

-

-<li class="ifrst">Tipsy Cake, <a href="#Page_163">163</a></li>

-

-<li class="indx">Tea Cakes, <a href="#Page_148">148</a>, <a href="#Page_163">163</a></li>

-

-<li class="indx">Teacup Cake, <a href="#Page_151">151</a></li>

-

-<li class="indx">Trifles, <a href="#Page_157">157</a></li>

-

-

-<li class="ifrst">Velvet Cake, <a href="#Page_162">162</a></li>

-

-

-<li class="ifrst">Wedding Cake, <a href="#Page_144">144</a></li>

-

-<li class="indx">White Cakes, <a href="#Page_149">149</a></li>

-

-<li class="indx">Wine Cakes, <a href="#Page_161">161</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">DESSERTS</span></p>

-

-<ul class="index">

-<li class="ifrst">Almond Meringue, <a href="#Page_168">168</a></li>

-

-<li class="indx">Ambrosia of Orange, etc., <a href="#Page_185">185</a></li>

-

-<li class="indx">Apple Compote, <a href="#Page_168">168</a></li>

-

-

-<li class="ifrst">Blanc Mange, Gelatine, <a href="#Page_169">169</a></li>

-

-<li class="indx">Blanc Mange, Maizena, <a href="#Page_168">168</a></li>

-

-

-<li class="ifrst">Charlotte Russe, <a href="#Page_166">166</a>, <a href="#Page_167">167</a></li>

-

-<li class="indx">Cheesecakes, Lemon, <a href="#Page_182">182</a></li>

-

-<li class="indx">Cheesecakes, Orange, <a href="#Page_182">182</a></li>

-

-<li class="indx">Cream, Barley or Sage, <a href="#Page_180">180</a></li>

-

-<li class="indx">Cream, Berry, Frozen, <a href="#Page_180">180</a></li>

-

-<li class="indx">Cream, Biscuit in Moulds, <a href="#Page_179">179</a></li>

-

-<li class="indx">Cream, Chocolate, Iced, <a href="#Page_181">181</a></li>

-

-<li class="indx">Cream, Orange, <a href="#Page_179">179</a></li>

-

-<li class="indx">Cream, Whipped, with Wine, <a href="#Page_174">174</a></li>

-

-<li class="indx">Custard, Apple, <a href="#Page_170">170</a></li>

-

-<li class="indx">Custard, Boiled, <a href="#Page_170">170</a></li>

-

-<li class="indx">Custard, Coffee, <a href="#Page_182">182</a></li>

-

-<li class="indx">Custard, Lemon, <a href="#Page_170">170</a></li>

-

-

-<li class="ifrst">Dessert for a Delicate Person, <a href="#Page_175">175</a></li>

-

-

-<li class="ifrst">Egg-Nog, <a href="#Page_185">185</a></li>

-

-

-<li class="ifrst">Floating Island, without Wine, <a href="#Page_185">185</a></li>

-

-

-<li class="ifrst">Glazing for Pastry, <a href="#Page_171">171</a></li>

-

-

-<li class="ifrst">Ice Cream, <a href="#Page_178">178</a></li>

-

-<li class="indx">Ice Cream, without Cream, <a href="#Page_181">181</a></li>

-

-

-<li class="ifrst">Jelly, Calves’ Feet, <a href="#Page_184">184</a></li>

-

-<li class="indx">Jelly, Isinglass, <a href="#Page_169">169</a></li>

-

-<li class="indx">Jelly, Wine, for Gelatine, <a href="#Page_183">183</a></li>

-

-<li class="indx">Jelly, Yellow Custard, <a href="#Page_183">183</a></li>

-

-

-<li class="ifrst">Mange, Chocolate, <a href="#Page_169">169</a></li>

-

-

-<li class="ifrst">Oranges, Croquante, <a href="#Page_173">173</a></li>

-

-

-<li class="ifrst">Peaches and Cream, Frozen, <a href="#Page_180">180</a></li>

-

-<li class="indx">Pies or Pudding, Cocoanut, <a href="#Page_177">177</a></li>

-

-<li class="indx">Pudding, All-the-Year-Round, <a href="#Page_171">171</a></li>

-

-<li class="indx">Pudding, Batter, <a href="#Page_174">174</a></li>

-

-<li class="indx">Pudding, Cabinet, Steamed, <a href="#Page_176">176</a></li>

-

-<li class="indx">Pudding, Custard Cocoanut, <a href="#Page_178">178</a></li>

-

-<li class="indx">Pudding, Delicious, <a href="#Page_177">177</a></li>

-

-<li class="indx">Pudding, Francatelli’s Lemon, <a href="#Page_173">173</a></li>

-

-<li class="indx">Pudding, Gelatine Snow, <a href="#Page_172">172</a></li>

-

-<li class="indx">Pudding, Macaroon, Iced, <a href="#Page_175">175</a></li>

-

-<li class="indx">Pudding, Meringue, <a href="#Page_176">176</a></li>

-

-<li class="indx">Pudding, Prince Albert’s, <a href="#Page_177">177</a></li>

-

-<li class="indx">Pudding, Roll, of Fruit, <a href="#Page_175">175</a></li>

-

-<li class="indx">Pudding, Suet, <a href="#Page_175">175</a></li>

-

-<li class="indx">Pudding, Transparent, <a href="#Page_171">171</a></li>

-

-

-<li class="ifrst">Queen’s Drops, <a href="#Page_168">168</a></li>

-

-

-<li class="ifrst">Sherbet, Lemon, <a href="#Page_179">179</a></li>

-

-<li class="indx">Sicilian Biscuit, <a href="#Page_167">167</a></li>

-

-

-<li class="ifrst">Tart, Lemon, <a href="#Page_174">174</a></li>

-

-<li class="indx">Trifle, Apple, <a href="#Page_172">172</a></li>

-

-<li class="indx">Trifle, Delicious, <a href="#Page_172">172</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">PUDDINGS, PIES AND MINCE MEATS</span></p>

-

-<ul class="index">

-<li class="ifrst">Apple Dumplings, Baked, <a href="#Page_206">206</a></li>

-

-<li class="indx">Apple Meringue, <a href="#Page_203">203</a></li>

-

-<li class="indx">Apple Pot Pie, <a href="#Page_208">208</a></li>

-

-<li class="indx">Apple Tarts, Marlborough, <a href="#Page_206">206</a></li>

-

-

-<li class="ifrst">Blackberry Pie, <a href="#Page_194">194</a></li>

-

-

-<li class="ifrst">Cranberry Pie or Tarts, <a href="#Page_192">192</a></li>

-

-<li class="indx">Cranberry Tart, with Apples, <a href="#Page_192">192</a></li>

-

-<li class="indx">Cream, Tapioca, <a href="#Page_207">207</a></li>

-

-<li class="indx">Cream, Tapioca, Plain, <a href="#Page_206">206</a></li>

-

-

-<li class="ifrst">Directions for Making, etc., <a href="#Page_186">186</a></li>

-

-<li class="indx">Dumpling Crust, <a href="#Page_188">188</a></li>

-

-

-<li class="ifrst">Huckle or Whortleberry Pie, <a href="#Page_193">193</a></li>

-

-

-<li class="ifrst">Lemon Pie, <a href="#Page_191">191</a>, <a href="#Page_192">192</a></li>

-

-

-<li class="ifrst">Mince-meat, <a href="#Page_190">190</a></li>

-

-<li class="indx">Mince-meat, for Christmas, <a href="#Page_190">190</a></li>

-

-<li class="indx">Mince Pie Meat, <a href="#Page_189">189</a></li>

-

-<li class="indx">Mince Pie Mixture, <a href="#Page_188">188</a>, <a href="#Page_189">189</a></li>

-

-<li class="indx">Mince Pie Mock, <a href="#Page_191">191</a></li>

-

-<li class="indx">Mince Pie, to fill, etc., <a href="#Page_189">189</a></li>

-

-<li class="indx">Mince Pie, without Meat, <a href="#Page_190">190</a></li>

-

-<li class="indx">Molasses Pie, <a href="#Page_193">193</a>

-<span class="pagenum" id="Page_267">[Pg 267]</span></li>

-

-

-<li class="ifrst">Orange Pie, <a href="#Page_191">191</a></li>

-

-

-<li class="ifrst">Pie-crust, <a href="#Page_187">187</a></li>

-

-<li class="indx">Pie-crust, Buttermilk, <a href="#Page_188">188</a></li>

-

-<li class="indx">Pie-crust, Family, Short, <a href="#Page_186">186</a></li>

-

-<li class="indx">Pork and Apple Pie, <a href="#Page_193">193</a></li>

-

-<li class="indx">Pudding, Baked Suet, <a href="#Page_198">198</a></li>

-

-<li class="indx">Pudding, Bird’s Nest, <a href="#Page_201">201</a></li>

-

-<li class="indx">Pudding, Delicious Bread, <a href="#Page_204">204</a></li>

-

-<li class="indx">Pudding, Cheap and Delicate, <a href="#Page_203">203</a></li>

-

-<li class="indx">Pudding, Cheap Gingerbread, <a href="#Page_205">205</a></li>

-

-<li class="indx">Pudding, Cottage, <a href="#Page_202">202</a></li>

-

-<li class="indx">Pudding, Country Batter, <a href="#Page_202">202</a></li>

-

-<li class="indx">Pudding, Crow’s-Nest, <a href="#Page_202">202</a></li>

-

-<li class="indx">Pudding, French Fried, <a href="#Page_205">205</a></li>

-

-<li class="indx">Pudding, Lemon, <a href="#Page_198">198</a></li>

-

-<li class="indx">Pudding, Marlborough, <a href="#Page_205">205</a></li>

-

-<li class="indx">Pudding, My Own, <a href="#Page_205">205</a></li>

-

-<li class="indx">Pudding, Parisian, <a href="#Page_200">200</a></li>

-

-<li class="indx">Pudding, Plain, without eggs or wine, <a href="#Page_197">197</a></li>

-

-<li class="indx">Pudding, Plum, Boiled, <a href="#Page_194">194</a></li>

-

-<li class="indx">Pudding, Plum, Cheap, <a href="#Page_197">197</a></li>

-

-<li class="indx">Pudding, Plum, Christmas, <a href="#Page_195">195</a></li>

-

-<li class="indx">Pudding, Plum, Cottage, <a href="#Page_196">196</a></li>

-

-<li class="indx">Pudding, Plum, Plain, for Children, <a href="#Page_197">197</a></li>

-

-<li class="indx">Pudding, Plum, Six-Ounce, <a href="#Page_194">194</a></li>

-

-<li class="indx">Pudding, Plum, without Flour, <a href="#Page_196">196</a></li>

-

-<li class="indx">Pudding, Quickly Made, <a href="#Page_204">204</a></li>

-

-<li class="indx">Pudding, Rice Meringue, <a href="#Page_203">203</a></li>

-

-<li class="indx">Pudding, Soufflee, <a href="#Page_199">199</a></li>

-

-<li class="indx">Pudding, Soufflee, Omelet, <a href="#Page_200">200</a></li>

-

-<li class="indx">Pudding, Sweet Potato, <a href="#Page_198">198</a></li>

-

-<li class="indx">Pudding, Temperance Cabinet, Iced, <a href="#Page_199">199</a></li>

-

-<li class="indx">Pudding, Very Rich, <a href="#Page_200">200</a></li>

-

-<li class="indx">Puff-Paste, <a href="#Page_187">187</a></li>

-

-

-<li class="ifrst">Rice Milk, for Children, <a href="#Page_207">207</a></li>

-

-<li class="indx">Rice Custard, <a href="#Page_207">207</a></li>

-

-

-<li class="ifrst">Supper Dish, <a href="#Page_207">207</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">PRESERVES, SYRUPS AND FRUIT JELLIES</span></p>

-

-<ul class="index">

-<li class="ifrst">Apple Compote for Dessert, <a href="#Page_213">213</a></li>

-

-<li class="indx">Apples, Crab, To Preserve Green, <a href="#Page_213">213</a></li>

-

-

-<li class="ifrst">Citron, Preserved, <a href="#Page_211">211</a></li>

-

-

-<li class="ifrst">Fig Preserves, <a href="#Page_214">214</a></li>

-

-<li class="indx">Fruit, To Candy, <a href="#Page_220">220</a></li>

-

-<li class="indx">Fruit, To Green, for Preserving, etc., <a href="#Page_210">210</a></li>

-

-

-<li class="ifrst">Hints on Preserving, <a href="#Page_209">209</a></li>

-

-<li class="indx">Huckleberries, Preserved, <a href="#Page_214">214</a></li>

-

-

-<li class="ifrst">Jam, <a href="#Page_218">218</a></li>

-

-<li class="indx">Jam, Tomato, <a href="#Page_219">219</a></li>

-

-<li class="indx">Jellies, Apple, without Water, <a href="#Page_218">218</a></li>

-

-<li class="indx">Jellies, Blackberry, <a href="#Page_218">218</a></li>

-

-<li class="indx">Jellies, Crab Apple, <a href="#Page_217">217</a></li>

-

-<li class="indx">Jellies, Fruit, To Make, <a href="#Page_216">216</a></li>

-

-<li class="indx">Jellies, Lemon, <a href="#Page_217">217</a></li>

-

-

-<li class="ifrst">Limes, Home-made, <a href="#Page_214">214</a></li>

-

-

-<li class="ifrst">Marmalade, <a href="#Page_220">220</a></li>

-

-<li class="indx">Marmalade, Orange, <a href="#Page_219">219</a></li>

-

-<li class="indx">Marmalade, Orange, with Honey, <a href="#Page_219">219</a></li>

-

-

-<li class="ifrst">Orange, Myrtle, Preserve, <a href="#Page_214">214</a></li>

-

-

-<li class="ifrst">Peach Compote for Dessert, <a href="#Page_213">213</a></li>

-

-<li class="indx">Peaches, To Preserve, <a href="#Page_210">210</a>, <a href="#Page_211">211</a></li>

-

-<li class="indx">Pears, To Preserve, <a href="#Page_212">212</a></li>

-

-<li class="indx">Pineapple Preserves, <a href="#Page_212">212</a></li>

-

-<li class="indx">Plum Preserves, <a href="#Page_214">214</a></li>

-

-<li class="indx">Preserves, To Make, <a href="#Page_209">209</a></li>

-

-<li class="indx">Pumpkin, Candied, <a href="#Page_220">220</a></li>

-

-

-<li class="ifrst">Syrup Orange, <a href="#Page_221">221</a></li>

-

-<li class="indx">Syrup, Orgeat, without Orange Flowers, <a href="#Page_221">221</a></li>

-

-

-<li class="ifrst">Watermelon Preserves, <a href="#Page_215">215</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">BRANDIED FRUITS, WINES AND CORDIALS</span></p>

-

-<ul class="index">

-<li class="ifrst">Apricots in Brandy, <a href="#Page_222">222</a></li>

-

-<li class="indx">Apricots and Peach Wine, <a href="#Page_223">223</a></li>

-

-

-<li class="ifrst">Blackberry Cordial, <a href="#Page_225">225</a>, <a href="#Page_226">226</a></li>

-

-<li class="indx">Blackberry Wine, <a href="#Page_225">225</a></li>

-

-

-<li class="ifrst">Champagne Punch, <a href="#Page_227">227</a></li>

-

-

-<li class="ifrst">Fruit, Mixed, Wine, <a href="#Page_225">225</a></li>

-

-

-<li class="ifrst">Orange, Sour, Wine, <a href="#Page_224">224</a></li>

-

-<li class="indx">Orange and Lemon Wine, <a href="#Page_224">224</a></li>

-

-

-<li class="ifrst">Peaches in Brandy, <a href="#Page_222">222</a></li>

-

-<li class="indx">Peaches and Apricots in Brandy, <a href="#Page_223">223</a></li>

-

-

-<li class="ifrst">Raisin Wine, with Elder Flowers, <a href="#Page_224">224</a></li>

-

-<li class="indx">Raspberry Cordial, <a href="#Page_226">226</a></li>

-

-

-<li class="ifrst">Temperance Beverage, <a href="#Page_227">227</a></li>

-

-<li class="indx">Tomato Wine, <a href="#Page_227">227</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">DELICATE PREPARATIONS FOR THE SICK

-AND CONVALESCENT</span></p>

-

-<ul class="index">

-<li class="ifrst">Almond Custard, <a href="#Page_234">234</a></li>

-

-<li class="indx">Apple Tea, or Water, <a href="#Page_229">229</a></li>

-

-<li class="indx">Apples, Baked, <a href="#Page_229">229</a>

-<span class="pagenum" id="Page_268">[Pg 268]</span></li>

-

-<li class="indx">Arrowroot Blanc-Mange, <a href="#Page_229">229</a>, <a href="#Page_230">230</a></li>

-

-<li class="indx">Arrowroot Gruel, <a href="#Page_230">230</a></li>

-

-

-<li class="ifrst">Barley Water, <a href="#Page_228">228</a></li>

-

-<li class="indx">Beef Tea, <a href="#Page_229">229</a></li>

-

-

-<li class="ifrst">Carrigeen Moss, <a href="#Page_232">232</a></li>

-

-<li class="indx">Chocolate Caramels, <a href="#Page_235">235</a></li>

-

-

-<li class="ifrst">Dimples, <a href="#Page_235">235</a></li>

-

-

-<li class="ifrst">Jaune Mange, <a href="#Page_232">232</a></li>

-

-<li class="indx">Jelly, Lemon, without Lemons, <a href="#Page_233">233</a></li>

-

-<li class="indx">Jelly Wine, <a href="#Page_232">232</a></li>

-

-

-<li class="ifrst">Ladies’ Fingers, German, <a href="#Page_234">234</a></li>

-

-

-<li class="ifrst">Milk Punch as a Restorative, <a href="#Page_229">229</a></li>

-

-<li class="indx">Milk Porridge, <a href="#Page_230">230</a></li>

-

-

-<li class="ifrst">Prunes, Stewed, <a href="#Page_232">232</a></li>

-

-

-<li class="ifrst">Rusks, for Convalescents, <a href="#Page_235">235</a></li>

-

-

-<li class="ifrst">Sangaree, Wine, <a href="#Page_231">231</a></li>

-

-<li class="indx">Sherbet, Orange, <a href="#Page_233">233</a></li>

-

-<li class="indx">Sherbet, Strawberry, <a href="#Page_233">233</a></li>

-

-<li class="indx">Sponge Cake Pudding, <a href="#Page_234">234</a></li>

-

-<li class="indx">Syllabub, <a href="#Page_231">231</a></li>

-

-<li class="indx">Syllabub, White Wine, <a href="#Page_231">231</a></li>

-

-

-<li class="ifrst">Tapioca Milk, <a href="#Page_230">230</a></li>

-

-<li class="indx">Tapioca Pudding, <a href="#Page_231">231</a></li>

-

-<li class="indx">Tartaric Acid Instead of Lemons, <a href="#Page_233">233</a></li>

-

-<li class="indx">Toast Water, <a href="#Page_228">228</a></li>

-

-

-<li class="ifrst">Water Gruel, of Corn Meal or Oat Meal, <a href="#Page_228">228</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">COFFEE, TEA, CHOCOLATE, ETC.</span></p>

-

-<ul class="index">

-<li class="ifrst">Chocolate, to make, <a href="#Page_236">236</a></li>

-

-<li class="indx">Coffee, <a href="#Page_237">237</a></li>

-

-<li class="indx">Coffee Cream, <a href="#Page_237">237</a></li>

-

-

-<li class="ifrst">Tea, Green and Black, <a href="#Page_236">236</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">CANDIES AND CREAM DROPS</span></p>

-

-<ul class="index">

-<li class="ifrst">Almonds, to Blanch, <a href="#Page_240">240</a></li>

-

-

-<li class="ifrst">Candy, Cream, <a href="#Page_238">238</a></li>

-

-<li class="indx">Candy, Cocoanut, <a href="#Page_241">241</a></li>

-

-<li class="indx">Candy, Molasses, <a href="#Page_239">239</a></li>

-

-<li class="indx">Candy, Pop-Corn, <a href="#Page_238">238</a></li>

-

-<li class="indx">Candy, Sugar, <a href="#Page_240">240</a></li>

-

-<li class="indx">Caramels, Boston, <a href="#Page_243">243</a></li>

-

-<li class="indx">Caramels, Chocolate, <a href="#Page_242">242</a></li>

-

-<li class="indx">Chocolate Paste for Cake, <a href="#Page_239">239</a></li>

-

-

-<li class="ifrst">Drops, Chocolate Cream, <a href="#Page_241">241</a></li>

-

-<li class="indx">Drops, Lemon, <a href="#Page_240">240</a></li>

-

-<li class="indx">Drops, Sugar, <a href="#Page_243">243</a></li>

-

-

-<li class="ifrst">Everton Toffy, <a href="#Page_240">240</a></li>

-

-

-<li class="ifrst">Kisses, Chocolate, <a href="#Page_242">242</a></li>

-

-<li class="indx">Kisses, Sugar, <a href="#Page_243">243</a></li>

-

-

-<li class="ifrst">Louisiana Orange-Flower Macaroons, <a href="#Page_239">239</a></li>

-

-

-<li class="ifrst">Marsh-Mallow Paste, <a href="#Page_241">241</a></li>

-

-

-<li class="ifrst">Pop-Corn Balls, <a href="#Page_241">241</a></li>

-</ul>

-

-

-<p class="p2 center"><span class="allsmcap">CHEFS D’OEUVRE</span></p>

-

-<ul class="index">

-<li class="ifrst">Absinthe, How to Mix, <a href="#Page_249">249</a></li>

-

-<li class="indx">Absinthe and Anisette, <a href="#Page_249">249</a></li>

-

-<li class="indx">Absinthe and Sugar, <a href="#Page_249">249</a></li>

-

-

-<li class="ifrst">Biscuit Glace for Twenty, <a href="#Page_254">254</a></li>

-

-<li class="indx">Bouille-abaisse, <a href="#Page_252">252</a></li>

-

-<li class="indx">Brule, Grand, a la Boulanger, <a href="#Page_245">245</a></li>

-

-<li class="indx">Brule, Petit, <a href="#Page_246">246</a></li>

-

-<li class="indx">Browned Snipe a la Fauvet, <a href="#Page_253">253</a></li>

-

-

-<li class="ifrst">Cocktail, Champagne, <a href="#Page_249">249</a></li>

-

-<li class="indx">Cocktail, New Orleans style, <a href="#Page_248">248</a></li>

-

-<li class="indx">Cocktail, Royal (Moran’s Own), <a href="#Page_247">247</a></li>

-

-<li class="indx">Cocktail, Spoon, <a href="#Page_248">248</a></li>

-

-<li class="indx">Crayfish Bisque a la Creole, <a href="#Page_252">252</a></li>

-

-

-<li class="ifrst">Gin Fiz, No. 1, <a href="#Page_247">247</a></li>

-

-<li class="indx">Gin Fiz, No. 2, <a href="#Page_247">247</a></li>

-

-

-<li class="ifrst">Juleps, Mint, <a href="#Page_249">249</a></li>

-

-

-<li class="ifrst">Ponche Romaine, <a href="#Page_247">247</a></li>

-

-<li class="indx">Pousse Cafe, No. 1, <a href="#Page_250">250</a></li>

-

-<li class="indx">Pousse Cafe, No. 2, <a href="#Page_250">250</a></li>

-

-<li class="indx">Pousse Cafe, No. 3, <a href="#Page_250">250</a></li>

-

-<li class="indx">Pousse Cafe, No. 4, <a href="#Page_250">250</a></li>

-

-<li class="indx">Punch, Fancy, <a href="#Page_248">248</a></li>

-

-<li class="indx">Punch, <a id="chg11"></a>Jamaica Rum, <a href="#Page_247">247</a></li>

-

-<li class="indx">Punch, Parlor (Moran’s), <a href="#Page_247">247</a></li>

-

-<li class="indx">Punch, Whiskey, Plain, <a href="#Page_248">248</a></li>

-

-

-<li class="ifrst">Red Snapper a la Chambord, <a href="#Page_251">251</a></li>

-

-<li class="indx">Rum, Hot Spiced, <a href="#Page_250">250</a></li>

-

-

-<li class="ifrst">Salade a la Russe, <a href="#Page_253">253</a></li>

-

-<li class="indx">Soupe a la Reine, <a href="#Page_250">250</a></li>

-

-<li class="indx">Squirts, <a href="#Page_249">249</a></li>

-

-<li class="indx">Suississe, <a href="#Page_250">250</a></li>

-

-

-<li class="ifrst">Toddy, New Orleans, <a href="#Page_248">248</a></li>

-

-<li class="indx">Toddy, Virginia, <a href="#Page_248">248</a></li>

-

-

-<li class="ifrst">Wines, The Service of, <a href="#Page_244">244</a></li>

-</ul>

-

-

-<p><span class="smcap">Hints on Cooking</span>, 255</p>

-

-

-<p class="p2 center"><span class="allsmcap">HINTS ON HOUSE CLEANING</span></p>

-

-<ul class="index">

-<li class="ifrst">Fading, To Prevent, <a href="#Page_259">259</a></li>

-

-<li class="indx">Fruit Stains, <a href="#Page_259">259</a></li>

-

-

-<li class="ifrst">Ivies for Inside Decorations, <a href="#Page_259">259</a></li>

-

-

-<li class="ifrst">Soap Boiling, etc., <a href="#Page_257">257</a></li>

-

-<li class="indx">Soap Hard, for Household Purposes, <a href="#Page_258">258</a></li>

-

-

-<li class="ifrst">Washing Mixture, <a href="#Page_258">258</a></li>

-</ul>

-

-

-<hr class="chap x-ebookmaker-drop">

-

-<div class="chapter">

-<h2 class="nobreak" id="Transcribers_Note">Transcriber’s Note:</h2>

-</div>

-

-<p>A table of contents was added for convenience of readers.</p>

-

-<p>Words may have multiple spelling variations or inconsistent

-hyphenation in the text. These were left unchanged.</p>

-

-<p>Printing errors, such as reversed letters, missing or excess

-spaces between words, and partially printed letters and punctuation,

-were corrected. Final stops missing at the end of

-sentences and abbreviations were added. Commas in lists were

-added or deleted, where appropriate.</p>

-

-<p>The following items were changed:</p>

-

-<ul>

-<li>  “17 1-2” to <a href="#chg1">“17½”</a> (Chapter on Sauces for Meats and Game)</li>

-<li>  “pit” to <a href="#chg2">“pie”</a> ... top of the pie ...</li>

-<li>  “consomé” to <a href="#chg3">“consommé”</a> ... veal consommé.</li>

-<li>  “salt” to <a href="#chg4">“salty”</a> ... ham is very salty,...</li>

-<li>  “life” to <a href="#chg5">“like”</a> ... taste like soft-shelled crabs.</li>

-<li>  “vingar” to <a href="#chg6">“vinegar”</a> ... spoonful of vinegar,...</li>

-<li>  exchanged comma and semicolon: <a href="#chg7"> “... pour the strawberry juice; after as much has run

-      through as will, gather up the cloth ...”</a></li>

-<li>  “Bungundy” to <a href="#chg8">“Burgundy”</a>, pg 244 &amp; 245.</li>

-<li>  “seltzwater” to <a href="#chg9">“seltzerwater”</a> ... wineglassfuls of seltzerwater,...</li>

-<li>  “asparaagus” to <a href="#chg10">“asparagus”</a> ... with a little asparagus ...</li>

-<li>  “Jamacia” to <a href="#chg11">“Jamaica”</a> ... Punch, Jamaica Rum, 247</li>

-</ul>

-

-<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 75027 ***</div>

-</body>

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+ </head>
+<body>
+<div style='text-align:center'>*** START OF THE PROJECT GUTENBERG EBOOK 75027 ***</div>
+<p>Contents</p>
+<p class="unindent">
+<a href="#INTRODUCTION">INTRODUCTION</a><br>
+<a href="#SOUP">SOUP</a><br>
+<a href="#FISH">FISH</a><br>
+<a href="#COLD_MEATS_AND_HOW_TO_SERVE">COLD MEATS AND HOW TO SERVE THEM</a><br>
+<a href="#SAUCES_FOR_MEATS_AND_GAME">SAUCES FOR MEATS AND GAME</a><br>
+<a href="#ENTREES">ENTREES</a><br>
+<a href="#MUTTON_BEEF_AND_HAMS">MUTTON, BEEF AND HAMS</a><br>
+<a href="#FOWLS_AND_GAME">FOWLS AND GAME</a><br>
+<a href="#VEGETABLES">VEGETABLES</a><br>
+<a href="#EGGS_OMELETS_ETC">EGGS, OMELETS, ETC.</a><br>
+<a href="#SALADS_AND_RELISHES">SALADS AND RELISHES</a><br>
+<a href="#PICKLES">PICKLES</a><br>
+<a href="#BREAD_AND_YEAST">BREAD AND YEAST</a><br>
+<a href="#RUSKS_DOUGHNUTS_AND_WAFFLES">RUSKS, DOUGHNUTS AND WAFFLES</a><br>
+<a href="#CAKE_AND_CONFECTIONS">CAKE AND CONFECTIONS</a><br>
+<a href="#DESSERTS">DESSERTS</a><br>
+<a href="#PUDDINGS_PIES_AND_MINCEMEAT">PUDDINGS, PIES AND MINCEMEAT</a><br>
+<a href="#PRESERVES_SYRUPS_AND_FRUIT">PRESERVES, SYRUPS AND FRUIT JELLIES</a><br>
+<a href="#BRANDIED_FRUITS_WINES_AND">BRANDIED FRUITS, WINES AND CORDIALS</a><br>
+<a href="#DELICATE_PREPARATIONS_FOR_THE">DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT</a><br>
+<a href="#COFFEE_TEA_CHOCOLATE_ETC">COFFEE, TEA, CHOCOLATE, ETC.</a><br>
+<a href="#CANDIES_AND_CREAM_DROPS">CANDIES AND CREAM DROPS</a><br>
+<a href="#CHEFS_DOEUVRE">CHEFS D’OEUVRE</a><br>
+<a href="#HINTS_ON_COOKING">HINTS ON COOKING</a><br>
+<a href="#HINTS_ON_HOUSECLEANING">HINTS ON HOUSECLEANING</a><br>
+<a href="#INDEX">INDEX</a><br>
+<a href="#Transcribers_Note">Transcriber’s Note:</a><br>
+</p>
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h1><i>LA CUISINE CREOLE</i></h1>
+
+<p class="center larger"><i>A COLLECTION OF<br>
+CULINARY RECIPES</i></p>
+
+<p class="center tall"><i>From Leading Chefs and Noted Creole Housewives,<br>
+Who Have Made New Orleans<br>
+Famous for Its Cuisine</i></p>
+
+<div class="figcenter10">
+ <p class="p4"></p>
+ <img src="images/double_box.jpg"
+ alt="double box logo">
+<p class="p4"></p>
+</div><!--end figcenter-->
+
+<hr class="short">
+<p class="center"><i>SECOND EDITION</i></p>
+<hr class="short">
+
+<p class="p4 center tall">NEW ORLEANS:<br>
+
+<span class="large">F. F. HANSELL &amp; <abbr title="Brother, Limited">BRO., Ltd.</abbr></span>
+</p>
+</div><!--end chapter-->
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<hr class="medium">
+<p class="center">
+COPYRIGHT<br>
+1885</p>
+<hr class="medium">
+
+<div class="blockright">
+<p class="p4 center xxs sansserif">HAMMOND PRESS<br>
+W. B. CONKEY COMPANY<br>
+CHICAGO</p>
+</div><!--end blockright-->
+</div><!--end chapter-->
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="INTRODUCTION"><i>INTRODUCTION</i></h2>
+</div>
+
+
+<p>“La Cuisine Creole” (Creole cookery) partakes of
+the nature of its birthplace—New Orleans—which is
+cosmopolitan in its nature, blending the characteristics
+of the American, French, Spanish, Italian, West Indian
+and Mexican. In this compilation will be found many
+original recipes and other valuable ones heretofore unpublished,
+notably those of Gombo file, Bouille-abaisse,
+Courtbouillon, Jambolaya, Salade a la Russe, Bisque of
+Cray-fish a la Creole, Pusse Cafe, Cafe brule, Brulot,
+together with many confections and delicacies for the
+sick, including a number of mixed drinks. Much domestic
+contentment depends upon the successful preparation
+of the meal; and as food rendered indigestible
+through ignorance in cooking often creates discord and
+unhappiness, it behooves the young housekeeper to
+learn the art of cooking.</p>
+
+<p>It is the author’s endeavor to present to her a number
+of recipes all thoroughly tested by experience, and embracing
+the entire field of the “Cuisine,” set forth in
+such clear, concise terms, as to be readily understood
+and easily made practicable, thereby unveiling the
+mysteries which surround her, upon the <i lang="fr">entree</i> into the
+kitchen. Economy and simplicity govern “La Cuisine
+Creole”; and its many savory dishes are rendered palatable
+more as the result of care in their preparation than
+any great skill or expensive outlay in the selection of
+materials. The Creole housewife often makes delicious
+<i lang="fr">morceaux</i> from the things usually thrown away by the
+extravagant servant. She is proud of her art, and deservedly
+receives the compliments of her friends. This
+volume will be found quite different from the average
+cook-book in its treatment of recipes, and is the only
+one in print containing dishes peculiar to “la Cuisine
+Creole.”</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<span class="pagenum" id="Page_1">[Pg 1]</span>
+<p class="h1head"><i>LA CUISINE CREOLE</i></p>
+</div>
+
+<hr class="medium">
+
+<h2 class="nobreak" id="SOUP">SOUP</h2>
+
+
+<p>Soup being the first course served at all ordinary dinners,
+we make it the basis for preliminary remarks.
+Nothing more palatable than good, well-made soup, and
+nothing less appetising than poor soup. Now to attain
+perfection in any line, care and attention are requisite,
+careful study a necessity, and application the moving
+force. Hence, cooking in all its branches should be
+studied as a science, and not be looked upon as a haphazard
+mode of getting through life. Cooking is in a
+great measure a chemical process, and the ingredients
+of certain dishes should be as carefully weighed and
+tested as though emanating from the laboratory. Few
+female cooks think of this, but men with their superior
+instinctive reasoning power are more governed by law
+and abide more closely to rule; therefore, are better
+cooks, and command higher prices for services.</p>
+
+<p>Now, with regard to soup making, the first care is to
+have the fire brisk, the vessel in which it is cooked
+thoroughly cleaned and free from odor. To insure this,
+keep one vessel sacred to soup as nearly as possible; and
+after serving wash the pot with potash water, or take a
+piece of washing soda the size of a nutmeg, dissolve in
+<span class="pagenum" id="Page_2">[Pg 2]</span>
+hot water and then cleanse the vessel. A good workman
+is known by his tools, so also a good cook will look well
+to the utensils before commencing operations. Good
+results follow carefulness.</p>
+
+<p><em>Soup must have time</em> to cook, and should always boil
+gently, that the meat may become tender, and give out
+its juices. Allow a quart of water and a teaspoonful of
+salt for each pound of meat. Soup meat must always be
+put down in cold water. Skim well before it comes to
+the boiling point, and again skim off superfluous fat before
+putting in the vegetables. The vegetables most
+used in soups are carrots, leeks, parsley, turnip, celery,
+tomatoes, okras, cabbage, cauliflower, peas and potatoes.</p>
+
+<p>One large leek, two carrots, one bunch of parsley, two
+turnips and a potato, will be enough for one pot of soup.
+One head of celery, two leeks, two turnips, and five or
+six small potatoes will be enough another time. Six
+tomatoes skinned, the juice strained from the seeds,
+a leek, a bunch of parsley, and six potatoes will
+answer for another style; a carrot, some cabbage, tomatoes,
+and potatoes will do another time. Okra alone is
+vegetable enough for a gombo, unless onion is liked with
+it. Green peas, lettuce, and new potatoes are enough
+for spring lamb soup. Vermicelli and macaroni are for
+chicken, lamb or veal soup, with the addition of onion
+if liked.</p>
+
+<p>It is well to prepare the vegetables when the meat is
+put over the fire to boil; allow a quart of water to a
+pound of meat. Trim and scrape carrots, then cut or
+grate them. Wash parsley and cut it small. Pare turnips
+and cut them in slices a quarter of an inch thick.
+Cut leeks in thick slices. Cut celery in half lengths; the
+delicate green leaves give a fine flavor to the soup.</p>
+
+<p><span class="pagenum" id="Page_3">[Pg 3]</span>
+Pour boiling water on tomatoes, which will cause the
+skins to peel off easily; when cool, squeeze out the
+seeds, and reserve the juice for use in soup.</p>
+
+<p>Shave cabbage in thin slices. Slice okra for gombo or
+okra soup. Pare the potatoes, shell the peas, and cut
+off green corn from the cob, for all these add fine flavor
+to soup.</p>
+
+<p>To color soup brown, use browned flour or a little
+burnt sugar. Spinach leaves give a fine green color.
+Pound the leaves, tie them in a cloth, and squeeze out
+all the juice which add to the soup five minutes before
+serving. This is also used to give color to mock-turtle
+soup.</p>
+
+<p>You may color soup red by putting in the strained
+juice of tomatoes, or the whole tomato, if it is run
+through a sieve; grated carrot gives a fine amber color;
+okra gives a pale green.</p>
+
+<p>For white soups, which are made of veal, lamb, and
+chicken, white vegetables are best, such as rice, pearl
+barley, vermicelli, and macaroni; the thickening should
+then be made of unbrowned flour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STOCK FOR SOUP</span></p>
+
+<p>Stock in its composition is not confined to any set
+rules for any particular proportions. All cook books
+give particular as well as general directions for
+its manufacture; but all cooks know that the most
+economical plan is to have a general stock-pot, where,
+or into which, you can throw any pieces of beef or any
+piece of meat from which gravy can be extracted—bones,
+skin, brisket or tops of ribs, ox-cheek, ham, trimmings
+<span class="pagenum" id="Page_4">[Pg 4]</span>
+of turkey and other fowls, pieces of mutton, bacon,
+veal, game, etc., etc. In fact, anything that will
+become a jelly will assist in making stock. To this
+medley of ingredients add pepper, salt, spices, herbs,
+carrots cut small, onions, and curry, if wished, etc.,
+and stew all to a rich consistency over a slow fire, and
+then remove to cool. When cool, or rather cold, every
+particle of fat must be removed and stock poured clear
+of all sediment; it is now ready for use. When very rich
+soup is desired, the jelly from a cow-heel, or lump of
+butter rolled in flour, must be added to the stock.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO CLARIFY STOCKS OR SOUPS</span></p>
+
+<p>The whites of two eggs to about four quarts of stock
+or soup; two pints and a half of cold water.</p>
+
+<p>Whisk the whites of two fresh eggs with half a pint of
+water for ten minutes; then pour in very gently the four
+quarts of boiling stock or soup, stirring it all the time.
+Place the stewpan over the fire, and skim the mixture
+till clear before allowing it to boil. When on the point
+of boiling, stir rapidly; then place it a little back from
+the fire, and let it settle till the whites of the eggs become
+separated. Strain it through a fine cloth placed
+over a sieve, and it will be clear and good.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STOCK FOR GRAVIES</span></p>
+
+<p>Cut the meat from a knuckle of veal, and put it, with
+a pound of lean beef, into two quarts of water; add one
+table-spoonful of salt and a teaspoonful of pepper;
+cover it close, and let it stew until the meat is very tender;
+then strain it and keep it for rich soups or gravies,
+<span class="pagenum" id="Page_5">[Pg 5]</span>
+as thinning them with water spoils them. Always keep
+a pot or stewpan in which to throw all nice pieces of
+meat left from dinner, also any steak, bones, chicken
+wings, etc., etc. This makes a reserve of stock with
+very little fresh meat. It is useful and economical, and,
+being without vegetables, never sours. In making oyster
+soup use a pint or so of this stock to the usual quart
+of oysters and a pint of milk.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN BEEF SOUP</span></p>
+
+<p>Five pounds of the leg or shin of beef; one gallon of
+water; a teaspoonful of salt; two heads of celery; five
+carrots; three onions; four turnips; two tomatoes, and
+a bunch of sweet herbs. Boil four hours and a half.</p>
+
+<p>Cut the meat in two or three pieces, and put them
+into a pot with a gallon of cold water, which gradually
+soaks out the juices of the meat before coming to the
+boil. Salt well, then skim as the soup heats. Boil
+slowly with a regular heat for about four hours; then
+add two heads of celery, five carrots cut small, two tomatoes,
+three onions sliced and fried, and the sweet
+herbs tied up in muslin. The turnips should be added
+half an hour before serving. If any portion of the meat
+is required for the table, take it from the soup about
+two hours before dinner. Let the remainder be left in
+the soup, which must be strained through a hair sieve
+before it is served.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUP ET BOUILLI</span></p>
+
+<p>Six or eight pounds of a brisket of beef; three carrots;
+four turnips; two onions; six cloves; two heads
+of celery; one clove of garlic; a bunch of sweet herbs; a
+<span class="pagenum" id="Page_6">[Pg 6]</span>
+little salt; a piece of butter; a little flour; one French
+roll; a tablespoonful of French mustard.</p>
+
+<p>Put the beef into a pot and cover it with water, and
+when it boils take off the scum as it rises; then draw it
+to the side of the fire to stew slowly for five or six
+hours, with the carrots, turnips, celery, garlic, bunch of
+sweet herbs, and the onions stuck with cloves. When
+done lay the bouilli on a hot dish, and strew over it
+some carrots, turnips and the stalks of celery, previously
+boiled and cut into shapes. Add to it a sauce made
+of a little of the soup, thickened with flour fried in butter,
+and seasoned with pepper and salt. Strain the
+soup over a French roll placed at the bottom of the
+tureen and serve. The bouilli may have a spoonful of
+French mustard added to the soup sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BROTH IN HASTE</span></p>
+
+<p>Cut some rare roast meat or broiled steak very fine.
+To a teacupful of the cut meat put a pint and a half
+of boiling water; cover it, and set it on the fire for ten
+minutes; season to taste. Roll a cracker fine, and put
+in with the meat. This broth is both excellent and
+convenient for invalids or children.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN CHICKEN-BROTH FOR AN INVALID</span></p>
+
+<p>Cut a young fowl into four parts, wash well in cold
+water, put the pieces in a stewpan with one quart of
+cold water and a little salt; let it boil gently, skim it
+well; add the white heart of a head of lettuce and a
+handful of chervil. Boil the broth for an hour, then
+strain it into a bowl. Two tablespoonfuls of pearl barley
+added to the broth when first put on makes it quite
+nourishing for an invalid.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_7">[Pg 7]</span>
+<span class="allsmcap">CRAYFISH-BROTH FOR PURIFYING THE BLOOD</span></p>
+
+<p>Take two pounds of the lean part of very white veal,
+chop it very fine; add to it three dozen crayfish and a
+handful of green chervil; pound them together to
+thoroughly bruise the crayfish; then put the whole into
+a stewpan, and pour upon it three pints of cold spring
+water; add a little salt, and place the stewpan on the
+stove to boil. After half an hour, set it back on the
+stove, and let it simmer very gently for an hour, then
+strain. It should be taken fasting to insure its best
+effect.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUPE MAIGRE, WITHOUT MEAT, FOR LENT</span></p>
+
+<p>Melt half a pound of butter in a stewpan, put in six
+onions sliced; add two heads of celery cut small, one-half
+a head of white cabbage, and a bunch of chopped
+parsley; let them boil twenty minutes, then stir in three
+rolled crackers; pour in two quarts of boiling milk, or
+milk and water; let this boil up gently for half an hour,
+and just before serving stir in two well-beaten eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN SOUP. YELLOW AND VERY RICH</span></p>
+
+<p>Take two pounds of veal, half as much beef or lamb,
+and one small chicken cut up; boil them in three quarts
+of water, skim off all the scum as it rises; slice a leek or
+two onions, grate a large carrot or two small ones; put
+all these to the soup; add two tablespoonfuls of salt
+and one of pepper. Let it boil gently for two hours,
+then add a spoonful of butter worked in flour; cover
+this for fifteen minutes, and serve in a tureen. Take the
+chicken into a deep dish, put over it butter, pepper, and
+sprigs of parsley; or you may chop the chicken up,
+<span class="pagenum" id="Page_8">[Pg 8]</span>
+season with pepper, salt, butter, and an egg; form into
+balls, roll them in flour, and drop them in a few minutes
+before serving.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL GRAVY SOUP</span></p>
+
+<p>Throw into a stewpan one pound veal cutlet, three
+slices of ham, two tablespoonfuls of lard, and let them
+fry gently; then, before browning, add three sliced
+onions, two carrots, two parsnips, a head of celery, and
+a few cloves. Let them cook slowly till lightly browned,
+then add a pint and a half of boiling broth or water; let
+this cook for an hour, and then put in a cup of mushrooms;
+skim and strain for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SCOTCH BARLEY BROTH. CHEAP AND SUBSTANTIAL</span></p>
+
+<p>Wash half a pound of Scotch barley in cold water;
+put it in a pot with four or five pounds of shin beef
+sawed into small pieces, cover it with cold water and
+set it on the fire. When it boils skim it well, and then
+add three onions. Set it near the fire to simmer gently
+for two hours. If much fat rises skim again; then add
+two heads of celery and a couple of turnips cut into thin
+pieces. Season with salt, and let it boil for an hour and
+a half. Take out the meat on a platter and cover to
+keep warm; then pour the soup in a tureen and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CONSOMME OF BEEF AND FOWL</span></p>
+
+<p>Take two pounds of lean beef and a fowl half roasted
+and cut in pieces, put into a saucepan, which must be
+filled with stock or plain broth; skim it well, salt it to
+taste, and add two carrots, two onions, a head of celery
+or a pinch of celery seed, also a little thyme, a whole
+<span class="pagenum" id="Page_9">[Pg 9]</span>
+pepper, mace, and a bay leaf. Let it simmer gently for
+three or four hours, then strain through a coarse cloth;
+free it entirely from fat, and clarify it with the white of
+an egg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHITE CONSOMME OF FOWL</span></p>
+
+<p>Take one or two fowls, old or young. Let them lie
+half an hour in cold water to cleanse from the blood,
+then drain and put them in a pot; fill it with water, let
+it boil, then skim it. Add one large carrot, or two small
+ones, two turnips, one onion, one head of celery, two
+cloves, a piece of mace, a little salt. Let it boil gently
+for two hours if the chickens are young; if old, three
+hours. When they are tender, skim off the fat, and pass
+the consomme through a sieve. This consomme may
+be considered a basis for all white soups, as well as
+white sauces, and should be used instead of water for
+filling them up.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN VERMICELLI SOUP, NO. 1</span></p>
+
+<p>Put a soup-bone, weighing from two to three pounds,
+or a brisket of beef, into four quarts of water; add two
+onions, two carrots, and two turnips; salt to taste, and
+place over the fire to boil for three hours; then remove
+and strain; put back on the stove, and add a quarter of
+a pound of vermicelli, and let it boil till tender; serve
+with tomatoes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VERMICELLI SOUP, NO. 2</span></p>
+
+<p>Cut about four pounds of knuckle of veal, one pound
+and a half of the scrag of mutton, and a few slices of
+ham into small pieces; put them into a saucepan with
+one onion stuck with cloves, and four ounces of butter;
+<span class="pagenum" id="Page_10">[Pg 10]</span>
+then add the carrots, mace, bunch of sweet herbs, one
+anchovy, and the celery. Mix all together, cover it close,
+and set it over the fire till all the gravy has been extracted
+from the meat; pour the liquor into a bowl, let
+the meat brown in the pan, and add to it four quarts
+of water; boil it slowly till it is reduced to three pints,
+strain it, and stir in the gravy drawn from the meat.
+Set it over the fire, add the vermicelli, one head of celery
+cut fine, a little cayenne, and salt; boil it up for ten
+minutes. Lay a French roll in the tureen, pour the soup
+over it, and strew some vermicelli on the top.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED SOUP</span></p>
+
+<p>Cut the beef or mutton and the vegetables in pieces,
+season them with salt and pepper, and put them into a
+jar with a pint of peas and the Patna rice. Pour in
+four quarts of water, cover the jar very closely, and
+set it in the oven to bake. When done, strain it through
+a sieve, and serve it very hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VERMICELLI OR MACARONI SOUP</span></p>
+
+<p>Swell a quarter of a pound of vermicelli or macaroni
+(whichever is preferred) in a quart of warm water for
+one hour; then add it to some good stock or plain veal,
+chicken or beef soup; add a spoonful of butter and half
+a pint of stewed tomatoes just before the soup is
+served. This is a very fine soup, and is especially nourishing
+for delicate stomachs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN PEA SOUP, WITHOUT MEAT, FOR LENT</span></p>
+
+<p>Put two pints of green peas in two quarts of water,
+boil until the peas are very soft; then add three or four
+<span class="pagenum" id="Page_11">[Pg 11]</span>
+onions, two heads of celery, a carrot, and a turnip, all
+cut small; season with salt to taste, add a little butter,
+and boil for two hours. If it becomes too thick, add one
+pint of boiling water. The peas may be boiled the day
+before, and kept over for convenience, if desired. This
+recipe is intended for green peas but it may be made
+with dried peas also, and the longer they boil, the better
+the soup will be. Do not add the vegetables until
+the day it is wanted.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO SOUP WITH VEGETABLES. VERY FINE</span></p>
+
+<p>Cut small, three carrots, three heads of celery, four
+onions and two turnips; put them into a saucepan with
+a tablespoonful of butter, a slice of ham and a half cup
+of water; let them simmer gently for an hour; then if a
+very rich soup is desired add to the vegetables two or
+three quarts of good soup stock, made by boiling a beef
+bone in three quarts of water until the meat is tender.
+Let all boil together for half an hour, and then add
+ten or twelve ripe tomatoes and a half-dozen whole peppers.
+It should cook for another hour or so. It must
+then be strained through a sieve or coarse cloth. Serve
+with toasted or fried bread cut in bits in the tureen.
+This is an elegant family soup, particularly nice in summer
+when the vegetables are fresh.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP WHITE SOUP</span></p>
+
+<p>Chop up any remains you may have of cold veal,
+chicken, game or rabbit roasted dry. Grate them, beat
+them in a mortar, and rub them through a sieve. Then
+add to the panada a quart of stock, put it into a saucepan
+and cook. Pay great attention to skimming as it
+boils.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_12">[Pg 12]</span>
+<span class="allsmcap">QUEEN VICTORIA’S FAVORITE GREEN PEA SOUP</span></p>
+
+<p>Take two quarts of green peas, a double-handful of
+parsley, four stalks of green mint, and a good handful
+of green onions. Have ready two quarts of veal or beef
+stock, place it on the fire, throw in the above peas, mint
+and onions. Let them all boil; when they are thoroughly
+done take them out, drain them and pound them
+well together. Put them in the stewpan again with the
+liquor; warm it and run it through a sieve. Add at the
+last moment a half pound of butter and a spoonful of
+sugar. Serve with fried bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG
+DUMPLINGS</span></p>
+
+<p>Take a quart of shelled English peas for a large
+family, but if for a small family a pint will do. Put on
+the fire a veal bone or half a chicken; if a pint only of
+peas is used add any broiled steak, bones, nice scraps,
+or a small beef marrow bone; set it on the fire with a
+gallon of water and let it boil two hours. Then tie up
+in a muslin bag, one coffeecupful of the green peas; let
+the others stand in a cool place until wanted. Put this
+bag of peas into the pot with the beef and chicken stock,
+and let them boil until the peas are perfectly done. Skim
+out the peas, meat and bones, and add the rest of the
+peas, and let them boil gently. While these are cooking
+pour the peas in the bag into a pan and mash them
+smoothly; then add to them a batter made with two
+eggs, a spoonful of milk and flour. Add to the boiling
+peas a spoonful of butter and a little eschalot, if the
+flavor of onion is liked; then drop the batter in gently,
+a little at a time, in small round dumplings, and when
+<span class="pagenum" id="Page_13">[Pg 13]</span>
+they boil up your soup is ready to serve. This is an
+excellent spring soup, and is improved by adding lettuce
+heads, but they must be taken out before the dumplings
+are put in, as they give a dark color if left in too
+long.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CLEAR PEA SOUP</span></p>
+
+<p>Take two quarts of good beef or veal soup stock—which
+is better for being boiled the day before; into this
+put a quart of young green peas, heads of lettuce, and
+a sprig of mint; add salt and pepper to taste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DRIED SPLIT-PEA SOUP</span></p>
+
+<p>Take a good beef marrow-bone of one or two pounds
+weight, or the remains of roast beef-bones and gravy;
+add a slice of ham. Put these in a pot with a gallon of
+cold water; throw in the pot two cups of split peas or
+small white beans, two carrots, two turnips, two large
+onions or three small ones, a stalk of celery cut in
+pieces, a bunch of thyme, and a teaspoonful of mixed
+black and red pepper. When the vegetables are quite
+soft, which will be in about two hours, take the soup
+from the fire, strain it through a sieve or coarse cloth;
+add salt, and put on the fire again and boil for a few
+moments; then pour it over toasted bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN CORN SOUP. VERY DELICATE</span></p>
+
+<p>Cut corn from the cob until you have at least a pint;
+cover it with a quart of sweet milk. Let it boil half an
+hour, add a teaspoonful of salt, skim it carefully, then
+throw into it a piece of butter the size of a hen’s-egg
+and pepper to suit your taste. Serve with rolls or
+toasted bread.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_14">[Pg 14]</span>
+<span class="allsmcap">OYSTER SOUP. DELICATE</span></p>
+
+<p>Take the oysters from their liquor. To every quart
+of the liquor add a pint of water or milk (milk is preferable);
+season with salt, pepper, butter, and toasted
+bread-crumbs that have been toasted and pounded.
+When this has boiled, put in a quart of oysters to two
+quarts of liquor. Let all boil a few minutes, and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER OYSTER SOUP. VERY STRENGTHENING</span></p>
+
+<p>Take a knuckle of veal or a piece of lamb; allow a
+quart of water and a teaspoonful of salt to each pound;
+set it over the fire, let it come to a boil, skim it well and
+then set it back on the stove. Let it simmer for two
+hours. This will form a fine, strong, nourishing stock
+for the soup. Take out the meat, and skim the stock
+clear; put in half a pound of rolled crackers and a quart
+of nice oysters. Let it boil up, and finish by putting in
+a large tablespoonful of butter, and pepper and salt to
+taste. Macaroni or vermicelli can be substituted for
+the crackers, if preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TURTLE SOUP FOR A LARGE COMPANY, NO. 1</span></p>
+
+<p>Cut the head off the turtle the day before you dress
+it, and drain the blood thoroughly from the body. Then
+cut it up in the following manner: Divide the back,
+belly, head and fins from the intestines and lean parts.
+Be careful not to cut the gall bag. Scald in boiling
+water to remove the skin and shell. Cut up in neat
+pieces and throw into cold water. Boil the back and
+belly in a little water long enough to extract the bones
+easily. If for a large company a leg of veal will also be
+required, and a slice of ham, which must be stewed with
+<span class="pagenum" id="Page_15">[Pg 15]</span>
+the lean parts till well browned; then add boiling water,
+and the liquor and bones of the boiled turtle. Season
+with sliced lemon, whole pepper, a bunch of parsley,
+two leeks sliced, and salt to taste. Let this all boil
+slowly for four hours then strain. Add the pieces of
+back, belly, head and fins (take the bones from the fins),
+pour in half a pint of Madeira wine and a quarter of a
+pound of good sweet butter, with a tablespoonful of
+flour worked in it; also, a lemon sliced thin. Let it boil
+gently for two hours, then serve.</p>
+
+<p>In cutting up the turtle great care should be taken
+of the fat, which should be separated, cut up neatly,
+and stewed till tender in a little of the liquor, and put
+into the tureen when ready to serve. Garnish with the
+eggs, if any; if not, use hard-boiled eggs of fowls.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TURTLE SOUP NO. 2</span></p>
+
+<p>Put on, at an early hour in the morning, eight pounds
+of beef or veal, one pound of ham or bacon, eight onions,
+with pepper, salt, and sweet herbs to taste. Make
+a rich soup of this, and add to it the liquor of a boiled
+turtle; season very high with wine, spice, cayenne, and
+catsup. Put in the flesh of the turtle, prepared as in
+recipe No. 1—do not use the eyes or tongue. Let this boil
+up till tender, and serve with force-meat balls in tureen.
+Curry powder will give a higher flavor to soups than
+spice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN MOCK-TURTLE SOUP</span></p>
+
+<p>Boil a calf’s-head until very tender; take out the
+head, strain the liquor, and skim off the fat when cold,
+<span class="pagenum" id="Page_16">[Pg 16]</span>
+and keep till following day. Cut up the meat of the
+head and brain, and add to the liquor; place over the
+fire, after seasoning to taste with pepper, salt, mace,
+cloves, sweet herbs, and onions. Let it stew an hour,
+then add a tumbler of white wine, and it is ready for the
+force-meat balls. For the balls, chop a pound of lean
+veal with half a pound of salt pork; add the brains of
+the calf’s-head, seasoned with pepper, salt, mace,
+cloves, sweet herbs, or curry powder. Make into balls
+the size of the yolk of an egg; boil part in the soup, fry
+the rest for a separate dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOCK-TURTLE SOUP NO. 2</span></p>
+
+<p>Put into a pot a knuckle of veal, two calf’s feet, two
+onions, a few cloves, pepper, allspice, mace and sweet
+herbs; cover them with water; tie a thick paper over
+the pot, or cover it close. Let it stew four hours. Remove
+from the fire and let it cool. When cold take off
+the fat very nicely, cut the meat and feet into bits an
+inch square, remove the bones and coarse parts; then
+place over the fire again to warm. Add a large spoonful
+of walnut catsup, one of mushroom catsup, a little
+mushroom powder, or a few mushrooms, and the jelly
+of the meat. When hot, serve with hard eggs, forcemeat
+balls, and the juice of one lemon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOCK-TURTLE SOUP. EXCELLENT, NO. 3</span></p>
+
+<p>Clean a calf’s <em>head</em> nicely, split it and take out the
+brains; put the head into considerably more water than
+will cover it. Let it boil gently, and skim it carefully;
+when very tender take it out and cut in small pieces.
+Put into the boiling soup three pounds of beef and a
+knuckle of veal with all the bones broken fine. Add to
+<span class="pagenum" id="Page_17">[Pg 17]</span>
+this four or five onions, a carrot and turnip sliced, and
+a bunch of sweet herbs. Let it boil gently for three
+hours. Parboil the tongue and brains of the calf’s head,
+and add them when the soup is nearly done. Let it
+cool and take off the fat.</p>
+
+<p><em>To finish it for the table</em>, melt a quarter of a pound
+of nice fresh butter, add a handful of flour and stir over
+the fire till the butter and flour are brown; add to this
+a little of the soup, a few sprigs of parsley and sweet
+basil; boil it for fifteen minutes and add it to the soup,
+together with two tablespoonfuls of catsup, the juice of
+a lemon, and salt to taste. It is usual to add a pint of
+sherry. When dished in the tureen, put in two dozen
+egg balls.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGG BALLS FOR MOCK-TURTLE SOUP</span></p>
+
+<p>Make a paste of the yolks of four hard-boiled eggs
+and the white of two raw ones; season with salt and
+cayenne pepper. Take bits of the paste the size of small
+marbles, run them in flour and roll into balls; fry carefully
+in butter and drop into the soup.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OX-TAIL SOUP</span></p>
+
+<p>Cut each joint of two ox-tails with a meat-saw, steep
+them in water for two hours; then place them in a stew-pan
+with three carrots, three turnips, three onions, two
+heads of celery, four cloves, and a blade of mace.</p>
+
+<p>Fill up the stew-pan from the boiling stock-pot; boil
+this over a slow fire until done and the joints quite tender.
+Take them out, cool them, and clarify the broth.
+Strain this into a soup-pot, put with it the pieces of
+ox-tail, some olive shaped pieces of carrot and turnip
+<span class="pagenum" id="Page_18">[Pg 18]</span>
+which have been boiled in a little of the broth; add to
+this when it has boiled half an hour a small lump of
+sugar and a little red pepper. This soup is excellent,
+and may be served with any kind of vegetables strained
+in it, such as puree of peas, carrots, turnips, or celery.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RABBIT SOUP</span></p>
+
+<p>Cut one or two rabbits into joints; lay them for an
+hour in cold water; dry and fry them in butter until
+they are half done; place the meat in a saucepan with
+four or five onions and a head of celery cut small; add
+to these three parts of cold water and a cup of peas,
+either green or dry; season with pepper and salt, then
+strain and serve it. Some like it unstrained.</p>
+
+
+<p class="p2 center"><span class="allsmcap">REMARKS ON GOMBO OF OKRA OR FILEE</span></p>
+
+<p>This is a most excellent form of soup, and is an economical
+way of using up the remains of any cold roasted
+chicken, turkey, game, or other meats. Cut up and
+season the chicken, meat, or other material to make
+the soup; fry to a light brown in a pot, and add boiling
+water in proportion to your meat. Two pounds of meat
+or chicken (bones and all), with a half pound of ham,
+or less of breakfast-bacon, will flavor a gallon of soup,
+which, when boiled down, will make gombo
+for six people. When the boiling water is added to the meat, let it
+simmer for at least two hours. Take the large bones
+from the pot, and add okra or a preparation of dried
+and pounded sassafras leaves, called filee. This makes
+the difference in gombo. For gombo for six people use
+one quart of sliced okra; if filee be used, put in a coffeecupful.
+Either gives the smoothness so desirable in
+<span class="pagenum" id="Page_19">[Pg 19]</span>
+this soup. Oysters, crabs, and shrimp may be added
+when in season, as all improve the gombo. Never strain
+gombo. Add green corn, tomatoes, etc., etc., if desired.
+Serve gombo with plain-boiled rice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GOMBO WITH CRABS, OR SHRIMP</span></p>
+
+<p>To a pound of beef add half a pound knuckle of ham;
+chop up both in inch pieces and fry them brown in two
+tablespoonfuls of boiling lard; add to them four large
+crabs cut up, or a pound of peeled shrimps, or both if
+desired; cut into this four dozen small okra pods, one
+large onion, a little red pepper, and salt to taste. Let all
+simmer on a slow fire for about twenty minutes; then
+fill up with warm water, enough to cover the contents
+two inches deep. Let this boil for two hours. If it becomes
+too thick, add as much water as required. If preferred
+a chicken can be used instead of the beef.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SIMPLE OKRA GOMBO</span></p>
+
+<p>Chop a pound of beef and half a pound of veal brisket
+into squares an inch thick; slice three dozen okra pods,
+one onion, a pod of red pepper, and fry all together.
+When brown pour in half a gallon of water; add more as
+it boils away. Serve with rice as usual.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OYSTER GOMBO WITH FILEE, NO. 1</span></p>
+
+<p>Take a grown chicken, fifty oysters, and a half-pound
+of ham to flavor the gombo. Cut up two onions fine, fry
+them in lard and thicken the gravy with flour; a teaspoonful
+will be enough. Cut up the chicken and ham,
+and put them to fry with the onions. Let all cook gently
+till brown, then put in a pint of boiling water and
+<span class="pagenum" id="Page_20">[Pg 20]</span>
+boil the chicken until it is almost in pieces. Half-an-hour
+before dinner pour in the oysters and their liquor.
+When ready for the table take a large spoonful of fresh
+powdered sassafras leaves or filee, wet it with a little of
+the soup, and stir it into the soup. If not thick or ropy
+enough, stir in another spoonful. Do not let the soup
+boil after the filee is put in, but remove it from the fire,
+or serve it immediately.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GOMBO FILEE WITH OYSTERS, NO. 2</span></p>
+
+<p>Fry a tablespoonful of flour in a tablespoonful of
+lard. Let it brown slowly so as not to scorch. Boil the
+liquor of two quarts of oysters, and when it is boiling
+throw in a cupful of cut leeks or onions, a large slice of
+ham, some parsley, and stir in the browned flour. Let
+this cook fifteen minutes; then pour in two quarts of
+oysters. Let them boil a few minutes, season with salt
+and pepper; take out the parsley and sift in half a cup
+of dried and pounded fresh filee; if not fresh more will
+be required.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN GOMBO WITH OYSTERS</span></p>
+
+<p>Take a young chicken, or the half of a grown one;
+cut it up, roll it in salt, pepper and flour, and fry it a
+nice brown, using lard or drippings, as if for fricassee.
+Cut up a quart of fresh green okras, and take out the
+chicken and fry the okra in the same lard. When well
+browned return the chicken to the pot and boil. Add
+to it a large slice of ham; a quarter of a pound will be
+about right for this gombo. Pour onto the chicken,
+ham and okra, half a gallon of boiling water, and let it
+boil down to three pints. Ten minutes before serving
+<span class="pagenum" id="Page_21">[Pg 21]</span>
+pour into the boiling soup two dozen fine oysters with
+half a pint of their liquor. Let it come to a good boil,
+and serve it with well-boiled rice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MAIGRE OYSTER GOMBO</span></p>
+
+<p>Take 100 oysters with their juice, and one large
+onion; slice the onion into hot lard and fry it brown,
+adding when brown a tablespoonful of flour and red
+pepper. When thick enough pour in the oysters. Boil
+together twenty minutes. Stir in a large spoonful of
+butter and one or two tablespoonfuls of filee, then
+take the soup from the fire and serve with rice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MAIGRE SHRIMP GOMBO FOR LENT</span></p>
+
+<p>Boil a pint of shrimps in a quart of water; give them
+only one boil up; then set them to drain and cool, reserving
+the water they were boiled in. Chop up three
+dozen okra pods, two onions, a pod of pepper, and a little
+parsley, and fry them brown in a little lard or butter;
+add to the okra the shrimps and the strained water
+in which they were boiled. Let all boil for an hour, and
+season with salt and pepper to taste. When shrimp
+and crabs can not be procured, half a pound of dry codfish,
+soaked an hour or two, and chopped fine, will do
+very well. All gombo should be thickened with a little
+flour—browned if preferred—and stirred in just before
+adding the water; then boil an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRAB GOMBO, WITH OKRA</span></p>
+
+<p>Take six large crabs, throw them in cold water for
+a few moments. When cool cut off the limbs—while
+they are living if possible, as this renders them more
+<span class="pagenum" id="Page_22">[Pg 22]</span>
+delicate; clean them, and put them to fry, shells and all,
+in a pot containing a cup of lard, a cup of cut onions, a
+small bunch of parsley, and two tablespoonfuls of
+browned flour. Let them cook about fifteen minutes,
+and then pour on them two pints of boiling water and
+a quart of sliced okra; let it all stew gently for half an
+hour, and add a slice of lean ham and a quart of good
+veal or beef stock (made by boiling two pounds of veal
+or beef in two quarts of water until reduced to a quart);
+season with a teaspoonful of salt, and same of black
+and red pepper, and let all boil for half an hour.
+This soup can be made in the oyster season by putting
+in a quart of oysters and two quarts of their liquor instead
+of the boiled beef stock.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRAYFISH BISQUE. A CREOLE DISH</span></p>
+
+<p>Parboil the fish, pick out the meat, and mince or
+pound it in a mortar until very fine; it will require
+about fifty crayfish. Add to the fish one-third the quantity
+of bread soaked in milk, and a quarter of a pound
+of butter, also salt to taste, a bunch of thyme, two
+leaves of sage, a small piece of garlic and a chopped
+onion. Mix all well and cook ten minutes, stirring all
+the time to keep it from growing hard. Clean the heads
+of the fish, throw them in strong salt and water for a
+few minutes and then drain them. Fill each one with
+the above stuffing, flour them, and fry a light brown.
+Set a clean stewpan over a slow fire, put into it three
+spoonfuls of lard or butter, a slice of ham or bacon, two
+onions chopped fine; dredge over it enough flour to absorb
+the grease, then add a pint and a half of boiling
+water, or better still, plain beef stock. Season this with
+<span class="pagenum" id="Page_23">[Pg 23]</span>
+a bunch of thyme, a bay leaf, and salt and pepper to
+taste. Let it cook slowly for half an hour, then put the
+heads of the crayfish in and let them boil fifteen minutes.
+Serve rice with it.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="FISH">FISH</h2>
+</div>
+
+
+<p class="p2 center"><span class="allsmcap">FRICASSEE OF FISH</span></p>
+
+<p>All large fish make nice fricassee. Cut the fish into
+slices and lay it in a gravy made of fried onions, parsley,
+tomatoes and a little garlic; fry in butter and serve.
+Add catsup if liked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO FRY FISH</span></p>
+
+<p>The fat from bacon, or salt pork, is much nicer to fry
+fish in, than lard. After the fish is cleaned, wash it and
+wipe it dry, and let it lie on a cloth till all the moisture
+is absorbed; then roll it in flour. No salt is required
+if fried in bacon or pork fat. There must be fat enough
+to float the fish or they will not fry nicely, but instead
+soak fat and be soft to the touch.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO STUFF AND BAKE FISH</span></p>
+
+<p>Choose any of the many dressings in this book. Take
+either plain bread stuffing, veal stuffing, or force-meat;
+fill the fish and sew it up; put a teacup of water in the
+baking pan, with a spoonful of butter and bake, according
+to the size of the fish, from thirty minutes to an
+hour. Season with pepper and salt and bake brown.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CROAKERS AND MULLETS FRIED</span></p>
+
+<p>Have them perfectly cleaned; trim the fins, wipe the
+fish with a clean cloth, salt and pepper each one, and
+<span class="pagenum" id="Page_24">[Pg 24]</span>
+roll it in flour or fine corn meal, and then drop it into
+a pot of boiling lard and bacon grease mixed. When
+brown, pile up on a hot dish and serve, with any desired
+sauce or catsup.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FILLETS OR SLICED FISH, FRIED</span></p>
+
+<p>When the fish is too large to fry whole, cut into slices
+and place them in a crock; season with pepper, salt, oil,
+lemon juice, and chopped parsley. Turn the fish in this
+mixture so that all parts may become well saturated
+with the seasoning. When wanted, drain, wipe dry and
+dip each piece separately in flour; drop into boiling
+lard; take it up as it browns, and ornament the dish
+with a border of fried parsley. Send to table with sauce
+to suit the taste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TROUT STUFFED AND BAKED</span></p>
+
+<p>Stuff one or more fish, with any stuffing desired;
+score them well and put in a buttered pan to bake; season
+with pepper, salt and chopped parsley, moisten
+them with a little essence of mushrooms or catsup and
+butter. Baste every five minutes until they are done;
+remove the fish to a hot dish. Throw a little wine or
+vinegar into the pan, and stir it to detach the crust
+from the pan; boil this sauce down, add a little more
+butter and pour over the fish. Mushrooms are an improvement
+to the sauce; but if not convenient, tomato
+sauce will answer.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TROUT A LA VENITIENNE</span></p>
+
+<p>After well cleaning your trout, make slashes in the
+back, and insert butter rolled in parsley, lemon, thyme,
+basil, chives all minced very fine; pour some salad oil
+<span class="pagenum" id="Page_25">[Pg 25]</span>
+over it, and let it lie for half an hour; cover it with
+bread crumbs and chopped sweet herbs, boil it over a
+clear fire which is not too quick, and serve it with sauce
+No. 13.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BROILED SPANISH MACKEREL</span></p>
+
+<p>Split the mackerel down the back; season with pepper
+and salt, rub it over with oil, place it on a gridiron
+over a moderate fire and, when browned on one side,
+turn. If it is a very large fish, divide it and broil one
+half at a time. When done, place it on a dish, and put
+butter, parsley and lemon juice over it. Serve with
+sauce No. 13.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BROILED FLOUNDER</span></p>
+
+<p>This is cooked just as the Spanish mackerel in the
+preceding recipe; and may be sent to table with the
+same sauce, or sauce a l’aurore No. 14.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FLOUNDERS AND MULLETS FRIED</span></p>
+
+<p>These fish are very fine when fresh from the waters
+of Lake Pontchartrain. Flounder is better broiled, but
+still is very nice fried. Clean and dry the fish. Do not
+cut them in pieces, but score them across if very large.
+Have lard or bacon fat very hot; roll the fish in flour
+and drop into the boiling fat. Let them cook until
+brown, and serve with sauce No. 15.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN BOILED RED FISH OR RED SNAPPER</span></p>
+
+<p>Wash the fish; when cleaned, wipe it dry and rub it
+over with lemon juice and salt. Put it in a fish kettle
+or other vessel to boil, cover it with soft water and
+throw in a handful of salt. As soon as it begins to boil,
+skim it and let it simmer; hard boiling breaks the flesh
+<span class="pagenum" id="Page_26">[Pg 26]</span>
+before it is cooked thoroughly. When done, lift it out
+of the water with a drainer, slip it carefully on a dish
+and send to table with sauces No. 13 and No. 3.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RED-FISH A LA PROVENCALE</span></p>
+
+<p>Have properly cleaned a medium sized fish; score it
+deep then put in a large dish and cover with a pickle or
+marinade made of two sliced carrots, two onions, some
+parsley and bay-leaves, three cloves of garlic, pepper
+and salt, the juice of two lemons, and a gill of salad
+oil. When thoroughly flavored, remove the fish from
+the marinade and bake three-quarters of an hour, basting
+frequently with wine and butter. When done, put
+it on a platter and keep hot. Add half a bottle of wine
+and some cayenne pepper to the marinade; stew well
+and strain over the fish. Garnish with cut lemon,
+sprigs of parsley and capers.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED AND STEWED CODFISH</span></p>
+
+<p>Scald for ten minutes some soaked codfish, it should
+soak all night; then scrape it white, pick it in flakes,
+and put it in a stewpan with a tablespoonful of nice
+butter worked into as much flour, and milk enough to
+moisten it. Let it stew gently ten minutes; add pepper
+to taste, and serve hot. Slice hard-boiled eggs over it,
+and sprigs of parsley around the dish.</p>
+
+<p>If the fish is to be baked you must put it on to scald,
+as above, after soaking all night; you must then put on
+double as much Irish potatoes as the quantity of codfish.
+Boil them, mash them, and then pick up the codfish
+fine, seasoning it with butter and pepper; moisten
+it with two beaten eggs, a little chopped onion, and
+<span class="pagenum" id="Page_27">[Pg 27]</span>
+milk if necessary. Make it all into a large soft pat, or
+cake, smooth it with a knife blade and put it in the
+stove to be browned lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CODFISH CAKES</span></p>
+
+<p>Soak the codfish all night, then scald for ten minutes;
+put to it an equal quantity of potatoes boiled and
+mashed; moisten it with beaten eggs, a bit of butter and
+a little pepper; form it into round cakes, about half an
+inch thick, roll them each one in flour, and fry in hot
+lard until they are a delicate brown. The lard must be
+boiling, and the cakes fried gently.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COD AU BEURRE ROUX</span></p>
+
+<p>Cod; a little browned butter; a little flour; sugar;
+one onion; tablespoonful of vinegar.</p>
+
+<p>For cod au beurre roux, boil a piece of cod and separate
+it into flakes; brown some butter, dredge in a little
+flour, and a little sugar in powder, and in this fry
+some slices of onion a fine brown; throw in the vinegar,
+boil it up, pour over the fish, and serve it with crisp
+parsley.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OYSTER STUFFING FOR TURKEY</span></p>
+
+<p>Take three or four dozen nice plump oysters, wash
+and beard them, add to them a tumblerful of bread
+crumbs; chop up a tumblerful of nice beef suet; mix together,
+and moisten with three eggs; season with salt,
+pepper, a little butter, a teaspoonful of mace, and some
+cayenne pepper. Roll force-meat into cakes, and fry
+them. They are pretty laid around a turkey or
+chicken.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_28">[Pg 28]</span>
+<span class="allsmcap">OYSTERS STEWED WITH CHAMPAGNE</span></p>
+
+<p>Put into a silver chafing dish a quarter of a pound
+of butter; lay in a quart of oysters; strew over them
+grated bread which has been toasted, beaten and sifted,
+some cut parsley and a little pepper and salt; cover the
+top with bits of butter cut thin; pour on a pint of
+champagne, cover and cook. This may be done in a pan
+or oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OYSTERS STEWED WITH MILK</span></p>
+
+<p>Take a pint of fine oysters, one-half pint of their own
+liquor and a half a pint of milk; boil the liquor, take
+off the scum; put in a quarter of a pound of butter,
+pepper and salt to taste, and serve crackers and
+dressed celery with them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED OYSTERS ON TOAST</span></p>
+
+<p>Take the oysters from their liquor, let it settle; then
+strain and add some whole pepper, two blades of mace,
+and three cloves, and put over a moderate fire in a
+block-tin covered sauce-pan; mix a little flour with a
+piece of butter, as large as a hen’s egg for two dozen
+oysters, and stir in the boiling liquor; remove any
+scum which may rise, then put in the oysters and let
+them cook for five minutes. Line a hot oyster dish
+with toasted, well-buttered bread, and pour over it the
+boiling oysters. Only rich juicy oysters will stew to
+advantage. Milk is always an improvement, but in
+this recipe it can be dispensed with; if, however, it
+is convenient pour in a half a pint just as the oysters
+are put in to boil, as earlier it might curdle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OYSTER TOAST</span></p>
+
+<p>A nice little dish for a luncheon or a late supper.
+Scald a quart of oysters in their own liquor, take them
+<span class="pagenum" id="Page_29">[Pg 29]</span>
+out and pound or chop them to a paste; add a little
+cream or fresh butter, and some pepper and salt. Get
+ready some thin slices of toast moistened with boiling
+water, and spread with fresh butter; then, spread over
+the butter the oyster paste. Put a thin slice of fresh
+cut lemon on each piece, and lay parsley on the platter.
+Serve this very hot or it will not be good.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SCALLOPED OYSTERS.—NO. 1</span></p>
+
+<p>Lay the oysters in a shallow pan or dish with a little
+of their own liquor, some pepper, salt, chopped parsley,
+butter, and grated bread crumbs. Have a layer of bread
+crumbs on the top of the pan, and set it in the oven to
+bake a light brown. They should be served hot with
+tomato or walnut catsup poured over them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SCALLOPED OYSTERS.—NO. 2</span></p>
+
+<p>Procure any quantity of oysters desired, and place in
+a baking dish; put alternate layers of oysters and
+pounded crackers; season each layer with salt, pepper
+and butter. When filled, pour on enough milk to soak
+the crackers, and bake forty minutes. Serve hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OYSTERS FRIED</span></p>
+
+<p>Take large oysters from their own liquor; dry and
+lay them in a towel till you heat, very hot, a cup of lard
+in a thick-bottomed pan. Dip each oyster in wheat
+flour, or rolled cracker, until it will hold no more; then
+lay it in the pan. The fire must be moderate, or the
+oysters will scorch before cooking through. They will
+brown on one side in five minutes, then turn them.
+Oysters may be dipped in beaten egg and rolled cracker,
+and then fried.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_30">[Pg 30]</span>
+<span class="allsmcap">OYSTER PICKLE. VERY EASY AND NICE</span></p>
+
+<p>Wash four dozen oysters; let them be fine and large,
+with plenty of their own liquor. Pick them carefully,
+strain their liquor and to it add a dessertspoonful of
+pepper, two blades of mace, a tablespoonful of salt, and
+a cup of strong wine vinegar. Simmer the oysters in
+this five minutes, then put them in small jars. Boil the
+pickle again, and when cold add a cup of fresh vinegar;
+and fill up the jars, cork them, and set away for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL SWEETBREAD AND OYSTER PIE</span></p>
+
+<p>The sweetbread of veal is the most delicate part of
+the animal. Boil it tender, season with pepper, salt and
+butter; put in two dozen oysters; thicken their juice
+with a cup of cream, a tablespoonful of butter, the yolks
+of two hard-boiled eggs, and a tablespoonful of flour.
+Pour all in a deep pan, and cover with paste and bake.
+If there is too much liquid, keep it to serve with the
+pie, if necessary, when baked. After baking, the pie is
+sometimes too dry.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BEEFSTEAK AND OYSTER PIE</span></p>
+
+<p>Cut three pounds of lean beefsteak. Salt, pepper and
+fry quickly so as to brown without cooking through;
+then place in a deep dish. Get four dozen oysters,
+beard them, and lay them in the pan over the beef; season
+with salt and pepper. Take the gravy in which the
+steaks were fried, pour out some of the grease; dredge
+in a tablespoonful of flour, let it brown and add to it a
+pint of good beef broth, then put in a wine-glassful
+of mushroom catsup, some of Harvey’s or Worcestershire
+sauce; heat it, and let it boil up a few times, then
+pour it over the oysters and steak. When the gravy
+<span class="pagenum" id="Page_31">[Pg 31]</span>
+has become cool, cover the pie with a good puff paste,
+and bake it for an hour and a half.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRICASSEE OF CRABS</span></p>
+
+<p>Take six nice fat crabs, wash them, and while <em>alive</em>
+chop off the claws; then clean the rest of the crabs
+carefully and lay them in a dish. Chop up two onions
+fine, fry them in a tablespoonful of butter and lard
+mixed; when brown and soft stir in a large spoonful of
+flour, which must also brown nicely; throw in some
+chopped parsley and a little green onion, and when they
+are cooked pour on a quart of boiling water—this is
+the gravy. Now put in the crabs without parboiling.
+Let them simmer in the gravy for half an hour, and
+serve with boiled rice. Parboiling crabs destroys their
+flavor; they should be alive to the last moment.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOFT-SHELLED CRABS, FRIED</span></p>
+
+<p>Clean the crabs properly, dip them into rolled
+cracker, and fry them in hot lard salted. They must
+be dried carefully before frying, or they will not brown
+well. Serve with any favorite sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO DRESS A TURTLE</span></p>
+
+<p>Cut off the head and let it bleed well. Separate the
+bottom shell from the top with care, for fear of breaking
+the gall bag. Throw the liver and eggs, if any, into
+a bowl of water. Slice off all the meat from the under-shell
+and put in water also; break the shell in pieces,
+wash carefully and place it in a pot; cover it with
+water, and add one pound of middling or flitch of
+bacon with four chopped onions. Set this on the fire to
+<span class="pagenum" id="Page_32">[Pg 32]</span>
+boil. (If preferred, open and clean the chitterlings or
+intestines also—some use them.) Let this boil gently
+for four hours; keep the liver to fry. While the under-shell
+is boiling, wash the top-shell neatly, cut all the
+meat out, cover it up and set it by. Parboil the fins,
+clean them perfectly; take off the black skin and throw
+them into water. Now cut the flesh removed from both
+shells into small pieces; cut the fins up; sprinkle with
+salt, cover and set them by. When the pot containing
+the shells, etc., has boiled four hours, take out the
+bacon, scrape the shell, clean and strain the liquor,
+pour back in the pot about one quart, and put the rest
+by for the soup (Turtle Soup No. 2). Pick out the nice
+pieces strained out, and put with the fins in the gravy.
+Add to the meat one bottle of wine, one gill mushroom
+catsup, one gill of lemon pickle, cloves, nutmeg, salt,
+pepper, and one pound fresh butter rolled in flour.
+Stew together; take out the herbs, thicken with flour
+and put in the shell to bake with a puff paste around
+it. Trim with eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">“GRENOUILLES FRITES,” OR FRIED FROGS</span></p>
+
+<p>Use only the hind-quarters of the frogs. After washing
+them in warm water, soak well; then put them into
+cold vinegar with a little salt, and let them remain one
+or two hours, after which throw them into scalding
+water, and remove the skin without tearing the flesh.
+Wipe them dry, dust flour on them and fry in butter or
+sweet oil, with plenty of chopped parsley. When brown,
+dust pepper and a little salt over them, and garnish
+with crisped parsley. Stewed frogs are seasoned with
+butter, wine, beaten eggs and parsley chopped fine.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_33">[Pg 33]</span>
+<span class="allsmcap">TERRAPIN</span></p>
+
+<p>Like crabs and lobsters, terrapins are thrown alive
+into boiling water and let boil till the outer shell and
+toe-nails can be removed. Then wash and boil them
+in salted water till the fleshy part of the leg is tender.
+Put them in a bowl or deep dish, take off the second
+shell, remove the sand bag and gall bladder, and cut off
+the spongy part. Cut up the meat, season it with salt,
+pepper, cayenne and mace, thicken with butter and
+flour, and cook. Just before serving put in a gill of
+sherry wine for every terrapin, and pour all over hot
+buttered toast.
+<span class="pagenum" id="Page_34">[Pg 34]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="COLD_MEATS_AND_HOW_TO_SERVE">COLD MEATS AND HOW TO SERVE
+THEM</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">TO SERVE PICKLED OYSTERS</span></p>
+
+<p>Take them from the pickle jar, put them into a glass
+dish, and ornament it with the tender, delicate leaves
+of celery and parsley. Serve with bread and butter
+sandwiches.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO SERVE MEAT OR CHICKEN PIE</span></p>
+
+<p>Lay a fringed napkin in a waiter or plate larger than
+the dish in which the pie is baked; set the pie on it;
+turn up the edges of the napkin against it, and put
+sprigs of parsley or delicate green leaves of celery on
+the edge of the plate to keep the napkin in place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE WAY TO SERVE COLD MEAT</span></p>
+
+<p>Cut cold roast beef in slices, put gravy enough to
+cover them, add two tablespoonfuls of wine or catsup.
+If there is not enough gravy, make more by putting hot
+water and a good bit of butter, with a spoonful of
+browned flour. Let it stew gently. If liked, a sliced
+leek with a bunch of parsley may be added. Serve
+mashed potatoes with it. This is equal to beef a la
+mode.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GLAZING FOR TONGUE, HAMS, ETC.</span></p>
+
+<p>Boil a shin of beef and a knuckle of veal for twelve
+hours in three or four quarts of water. Put in spices,
+herbs, and vegetables, the same as for soup; keep it
+boiling till it is reduced to a quart, then strain through
+<span class="pagenum" id="Page_35">[Pg 35]</span>
+a sieve and put away for use. This makes fine gravies,
+and is extremely useful to finish off baked hams,
+tongues, and cold roasts.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BRAISED TONGUE WITH ASPIC JELLY</span></p>
+
+<p>Boil the tongue until tender, then place it in a stewpan
+with two onions, a head of celery, four cloves, and
+salt and pepper; cover it with the liquor it was boiled
+in; add to it a glass of brandy, a tablespoonful of sugar,
+a blade of mace, a bunch of thyme, and a bunch of parsley.
+Let it simmer gently for two hours. Take out
+the tongue, strain the liquor it was boiled in, and add
+to it a box of Cox’s gelatine which has been soaked in
+a goblet of cold water. Heat it and pour over the
+tongue. Serve cold.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SEASONING FOR SAUSAGE MEAT</span></p>
+
+<p>Chop up and run your sausage meat through the cutter,
+and to every pound of the ground meat, allow a tablespoonful
+of salt, a teaspoonful of mixed black and
+red pepper, a quarter of a teaspoonful of saltpetre, and
+a half cup of sage and sweet marjoram. If you prefer
+it you may substitute for the sage some thyme and
+summer savory.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SEASONING FOR STUFFING VEAL, PIG OR TURKEY</span></p>
+
+<p>When much seasoning is required it is well to keep
+it prepared on hand. It should always be kept well
+stopped. Dry a pound of salt; grind an ounce of white
+or black pepper; dry and powder two ounces of thyme
+and one of sweet marjoram; grate one ounce of nutmeg,
+and mix with half a pound of bread crumbs dried in a
+<span class="pagenum" id="Page_36">[Pg 36]</span>
+slow oven, three eggs, a quarter of a pound of butter
+or suet, and a cup of finely chopped parsley.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIVER AND HAM FORCEMEAT FOR STUFFING</span></p>
+
+<p>Take a calf’s liver, or the livers of three or four turkeys,
+or geese; lay them in cold water, till ready to
+use them; cut with them the same quantity of fat ham
+or bacon; throw them into a saucepan, and let them
+fry a good brown; season with salt, pepper, spices,
+chopped mushrooms, parsley and three shallots.
+When soft, chop them fine, or else pass them through
+a sausage grinder. This recipe can be used for raised
+pies, or as an addition to turkey stuffing.</p>
+
+
+<p class="p2 center"><span class="allsmcap">AROMATIC SPICES FOR SEASONING MEAT PIES, ETC.</span></p>
+
+<p>Take an ounce each of mace and nutmeg, two ounces
+of cloves, two of pepper corns (whole pepper will do),
+marjoram and thyme, each one ounce, bay leaves half
+an ounce. Dry the herbs well first; put the spices and
+herbs in a paper closely folded, to keep in the aroma,
+and place them in a slow oven to dry for an hour, or
+two; then pound and sift them, through a sieve. Cork
+tightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TRUFFLES AND CHESTNUT STUFFING FOR A PIG</span></p>
+
+<p>Many persons like truffles for stuffing for a roast
+pig; they should be mixed with fat bacon, livers of veal
+or fowl, sweet herbs, pepper, salt and butter. Chestnut
+stuffing is prepared by roasting sixty chestnuts.
+Remove their hulls while hot, and pound them fine,
+add four ounces of butter, run this through a sieve,
+and add to it a few green onions, or chives, sweet basil,
+<span class="pagenum" id="Page_37">[Pg 37]</span>
+parsley and thyme; grate in a nutmeg, put in pepper
+and salt, and bind it with three eggs. Stuff the pig
+with it and serve with tomato sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIVER AND TRUFFLE STUFFING FOR A PIG OR TURKEY</span></p>
+
+<p>Pare and cut into small pieces a pound of truffles, put
+them into a stewpan with a large spoonful of butter,
+one-half pound of fat bacon, chopped very fine; add a
+spoonful of black pepper, a clove of garlic, a little salt,
+a bunch of sweet basil and thyme, dried and powdered;
+add also half a pound of nice veal liver, boiled and
+grated. Set this all on the fire, let it cook until the
+truffles are soft, then mash with a wooden spoon; take
+it off to cool it, and stuff the pig with the forcemeat.
+Baste the pig with sweet oil, which is better than butter.
+It is supposed the pig comes from the butchers all
+ready for stuffing and baking. If the stuffing is desired
+for a turkey, add a quarter of a pound of bread crumbs
+and two beaten eggs, and baste the turkey with butter,
+instead of oil.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE FORCEMEAT, FOR STUFFINGS, ETC.</span></p>
+
+<p>Take equal quantities of cold chicken, veal and beef;
+shred small and mix together; season with pepper, salt,
+sweet herbs, and a little nutmeg, <i>i. e.</i>, if intended for
+white meat or anything delicately flavored, but if
+meant for a savory dish add a little minced ham, and
+garlic; pound or chop this very fine (it is well, and
+saves trouble, to run it through a sausage chopper),
+and make it in a paste with two raw eggs, some butter,
+marrow or drippings; stuff your joint, or poultry,
+and if there is some not used, roll it round the balls,
+flour them and fry in boiling lard. This is a nice garnish
+for a side dish.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<span class="pagenum" id="Page_38">[Pg 38]</span>
+<h2 class="nobreak" id="SAUCES_FOR_MEATS_AND_GAME">SAUCES FOR MEATS AND GAME</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">NO. 1.—DUCK SAUCE</span></p>
+
+<p>Boil six large onions; change the water two or
+three times, while it is boiling, which takes away the
+strong taste. When soft, chop and put them in a
+saucepan with two large spoonfuls of butter, a little
+pepper and salt; now add either mushroom catsup, a
+cup of vinegar or a cup of wine, whichever is preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 2.—BROWN ONION SAUCE FOR POULTRY, ETC.</span></p>
+
+<p>Slice three onions after peeling them; fry them a
+bright brown in a spoonful of butter; sprinkle a little
+flour in, and let it brown also; add salt, pepper, and
+also sage, if for goose or duck, and parsley and thyme
+if for chickens or roast meat; add a cup of the liquor
+in which the fowl was cooked, let it boil up and add a
+tablespoonful of catsup.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 3.—MUSHROOM SAUCE</span></p>
+
+<p>Peel and wash the mushrooms, cut them in small
+pieces, and put them in a saucepan; cover them with
+water, and let them boil soft; then stir in butter, mixed
+in flour, until it is thick enough to form a nice sauce;
+add pepper and salt.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 4.—MINT SAUCE FOR SPRING LAMB</span></p>
+
+<p>Wash carefully a cup of tender green spearmint,
+chop it fine, and mix with it half a cup of sugar and a
+cup of good vinegar.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_39">[Pg 39]</span>
+<span class="allsmcap">NO. 5.—WHITE ONION SAUCE</span></p>
+
+<p>Peel and boil six white onions, and when tender pour
+off the water; chop the onions small, and add to them a
+cup of hot milk, a large spoonful of butter, and pepper
+and salt to taste. Thicken with a little flour if preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 6.—TOMATO SAUCE, PLAIN</span></p>
+
+<p>Peel and slice twelve tomatoes, pick out the seeds;
+add three pounded crackers, salt and pepper; stir
+twenty minutes and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 7.—CRANBERRY SAUCE</span></p>
+
+<p>Stew cranberries till soft; when soft, stir in sugar;
+scald a few minutes and strain, or not, just as you
+please; it is good either way.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 8.—SALAD SAUCE OR DRESSING FOR LETTUCE</span></p>
+
+<p>Take the yolks of two hard-boiled eggs, rub them to
+a paste in a bowl with a tablespoonful of mustard and
+one of sweet cream; add gradually two tablespoonfuls
+of sweet oil; when well mixed add the yolk of a raw
+egg, to give the paste a delicate smoothness; a little
+salt, a spoonful of sugar, and one tablespoon and a half
+of fine vinegar.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 9.—SAUCE PIQUANTE FOR COLD MEAT</span></p>
+
+<p>Slice two onions, fry them in butter; put them in a
+stewpan with a carrot, some sweet herbs, such as dried
+thyme or marjoram, two eschalots, some parsley and a
+clove of garlic; dredge in a spoonful of flour. When
+the carrot is perfectly done, mash it in the stewpan with
+a wooden spoon, and when smooth add to it a cup of
+<span class="pagenum" id="Page_40">[Pg 40]</span>
+soup stock. When this boils up, throw in a cup of
+strong vinegar. Add salt and pepper, and strain.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 10.—BUTTER AND FLOUR SAUCE OR WHITE SAUCE</span></p>
+
+<p>Mix a tablespoonful of butter and one of flour; mix
+over the fire, with a cup of cold water, stirring all the
+time. When this boils, take a quarter of a pound of
+fresh butter, if for a number of guests, and stir in the
+butter quickly, adding a cup of cold water by degrees,
+to keep the butter from oiling; finish with the juice of
+a lemon, and strain. It must be served hot, and made
+only a few moments before it is wanted. It gets oily if
+kept long. Add a spoonful of chopped parsley.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 11.—CAPER SAUCE FOR BOILED MUTTON, ETC., ETC.</span></p>
+
+<p>Take half a pint of butter sauce and add two tablespoonfuls
+of capers and a little salt.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 12.—PARSLEY AND BUTTER SAUCE</span></p>
+
+<p>Take half a pint of butter sauce No. 10, and add half
+a cup of chopped parsley and the juice of one lemon.
+Pour hot water on the parsley before chopping.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 13.—LEMON SAUCE FOR FISH</span></p>
+
+<p>To half a pint of butter sauce No. 10, add the juice
+of a lemon and another lemon sliced; take out the
+seeds, and let all boil together. This is good with
+broiled Spanish mackerel or pompano, also with
+broiled fish.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_41">[Pg 41]</span>
+<span class="allsmcap">NO. 14.—SAUCE A L’AURORE, FOR FISH</span></p>
+
+<p>Pound the spawn of a lobster very smooth, with a
+small piece of fresh butter, and press it through a sieve
+in the white sauce and a large spoonful of lemon juice,
+and set it over a clear fire to simmer for a minute or
+two, taking care it does not boil.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 15.—SAUCE FROIDE</span></p>
+
+<p>Mince quite fine some parsley, chervil, tarragon,
+chives and burnet; mix them in five or six tablespoonfuls
+of oil, or three yolks of hard-boiled eggs rubbed
+down smooth; add two tablespoonfuls of vinegar, some
+made mustard, salt and pepper; beat all together until
+it is smooth and thick, and serve in a sauce-boat. A
+good sauce for fish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 16.—CHESTNUT SAUCE FOR TURKEY OR FOWLS</span></p>
+
+<p>Take half a pint of veal stock; half a pound of chestnuts;
+peel of half a lemon; a cupful of cream or milk;
+a very little cayenne and salt.</p>
+
+<p>Remove the dark shell of the chestnuts, and scald
+them until the inner skin can be taken off. Then put
+them into the saucepan with the stock, the lemon peel
+cut very thin, some cayenne and salt. Let it simmer till
+the chestnuts are quite soft. Rub it through a sieve;
+add the seasoning and cream, and let it simmer for a
+few minutes, taking care it does not boil, and stirring
+constantly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 17.—WHITE CELERY SAUCE FOR BOILED POULTRY</span></p>
+
+<p>Take six heads of celery, cut off the green tops, slice
+the remainder into small bits and boil in half a pint of
+water until it is tender; mix three teaspoonfuls of flour
+<span class="pagenum" id="Page_42">[Pg 42]</span>
+smoothly, with a little milk. Add six spoonfuls more of
+milk, stir it in; add a little salt and a small piece of
+butter. On boiling take off.</p>
+
+
+<p class="p2 center"><a id="chg1"></a><span class="allsmcap">NO. 17½.—CELERY PUREE FOR TURKEY</span></p>
+
+<p>Chop up six or eight heads of celery, boil them a few
+minutes; drain and put them in a saucepan, with half
+a pound of butter, some white soup stock, a little sugar,
+pepper and salt; cook till soft, then strain it through
+a sieve, heat it again and add a cup of milk or cream.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 18.—WHITE CUCUMBER SAUCE FOR MEATS</span></p>
+
+<p>Take four or five cucumbers; three-quarters of a pint
+of veal stock; the yolks of three eggs; a little cayenne
+pepper and salt.</p>
+
+<p>Peel and take out the seeds from the cucumbers, cut
+them into very small pieces and put them into a sauce-pan
+with the stock and seasoning, and simmer it slowly
+until they are tender. Then stir in the yolks of the
+eggs well beaten. Make it very hot, but do not let it
+boil; and serve it up quickly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 19.—EGGS AND BUTTER SAUCE</span></p>
+
+<p>Boil six eggs hard; when cold, peel them and put
+them into a cup of butter, melted; mix with a little
+flour, make it hot, stir in pepper and salt. Some people
+like lemon, and many require walnut catsup. This
+is left to personal taste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 20.—WINE SAUCE FOR VENISON OR MUTTON</span></p>
+
+<p>Take from the stock pot a pint of the soup; let it boil
+down to half a pint; season with a dozen cloves, a teaspoon
+of salt, and a little pepper; then stir in a cup of
+wine, or of currant jelly.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_43">[Pg 43]</span>
+<span class="allsmcap">NO. 21.—SAVORY JELLY FOR COLD TURKEY OR MEAT</span></p>
+
+<p>Put in the pot two pounds of beef; if you have veal
+or beef bones, break them and throw them in also, but
+they require longer boiling to dissolve the gelatine.
+Put in half a pound of sweet ham or bacon, add all the
+sweet herbs, such as thyme, basil, parsley and marjoram;
+last of all, salt and pepper to taste. Boil for
+three or four hours. When it is sufficiently boiled,
+take off, strain, and put away to cool. Take off all the
+fat and sediment, and clarify by throwing into it the
+whites and shells of three eggs; add three blades of
+mace and a cup of wine or lemon juice. Place it again
+on the fire, let it boil a few times, and strain it through
+a jelly-bag. When well made it is delicious with cold
+turkey, and under the name of “aspic jelly,” figures in
+the finest French cooking.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 22.—TOMATO SAUCE, RICH AND VERY FINE</span></p>
+
+<p>Take a dozen large ripe tomatoes, pick off the stalks;
+extract the seeds and watery juice by squeezing them in
+the hand. Place the pulp in a stewpan with four
+ounces, or a quarter of a pound, of raw ham, cut into
+cubes; a dozen small eschalots and a bunch of thyme or
+parsley. Throw in a little butter, and fry all gently until
+the tomatoes soften sufficiently to be passed through
+a strainer. Mix this <i lang="fr">puree</i> with a cupful of good soup-stock
+or other soup; add the strained juice of the tomatoes,
+and let boil fifteen minutes, then set it by to
+clarify. Serve it hot. When canned tomatoes are used,
+omit the first directions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 23.—BROWN OYSTER SAUCE</span></p>
+
+<p>Prepare this just as white oyster sauce (No. 24);
+only you use brown gravy instead of cream, as in white
+oyster sauce.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_44">[Pg 44]</span>
+<span class="allsmcap">NO. 24.—WHITE OYSTER SAUCE</span></p>
+
+<p>Put three dozen oysters in a stewpan, without their
+juice, which save; mix with the oysters, half a pound of
+butter, thickened with flour (work it well with a
+spoon); season with cayenne pepper and salt, and thin
+with a cup of milk or cream, and a cup of oyster juice.
+Boil altogether for ten minutes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 25.—OYSTER SAUCE FOR BOILED TURKEY</span></p>
+
+<p>Put three dozen oysters in a stewpan; save their
+liquor in a bowl; mix with the oysters half a pound of
+butter and flour, worked together, and season with
+cayenne pepper and salt; thin this now with the liquor
+from the oysters and a cup of cream. Let it boil ten
+minutes and serve on the turkey.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 26.—SAUCE PIQUANT</span></p>
+
+<p>Put a large spoonful of sweet butter in a stewpan,
+slice into it two onions, two carrots, a little thyme, two
+cloves, two eschalots and a bunch of parsley; add, if
+liked, a clove of garlic. Let them cook until the carrot
+is soft, then shake in a little flour; let it cook five minutes
+more, and add a cup of beef or veal stock, and half
+a cup of strong vinegar; skim and strain through a
+sieve. Add salt and pepper when boiling. This is nice
+on cold meat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 27.—STOCK FOR SOUPS OR GRAVIES</span></p>
+
+<p>Break the bones of a knuckle of veal, add to it a pound
+of lean beef and a half pound of lean ham; stew in two
+quarts of water until it is reduced to one. If for gravy,
+add to it two carrots, two turnips and two heads of
+<span class="pagenum" id="Page_45">[Pg 45]</span>
+celery. When the vegetables are soft, strain and keep
+for use. Water added to gravies spoils them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 28.—EGG SAUCE WITH LEMON</span></p>
+
+<p>Boil six eggs; when cold, take off the shells, and slice
+them into a cup of melted butter; add pepper and salt,
+and stir constantly while heating. Add the juice of a
+lemon, or vinegar, or catsup as preferred. This sauce
+is equally good for boiled fish or poultry.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 29.—HORSERADISH SAUCE</span></p>
+
+<p>To a spoonful of mustard add three tablespoonfuls
+of vinegar and a little salt; if you have it, put in two
+spoonfuls of cream. Grate into this as much horseradish
+as will thicken it; then mash a clove of garlic
+and your sauce is ready.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 30.—TO KEEP HORSERADISH</span></p>
+
+<p>Grate the root, and pour strong vinegar over it, and
+bottle. This is fine for roast meat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 31.—SAUCE ROBERT</span></p>
+
+<p>Cut into small pieces four large onions; brown them
+with three ounces of butter and a spoonful of flour.
+When yellow-brown, pour on them half a pint of veal,
+or beef gravy, or soup; let all simmer for half an hour;
+season with salt and pepper, and at the moment of
+serving, add a dessertspoonful of made mustard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 32.—PIQUANT TOMATO SAUCE</span></p>
+
+<p>Mash half a dozen ripe tomatoes (pick out the seeds),
+put them in a stewpan with sliced onions, and a little
+<span class="pagenum" id="Page_46">[Pg 46]</span>
+meat gravy; let them simmer, till nearly dry, then add
+half a pint of brown gravy, left of cold meat, and let it
+cook twenty minutes. Strain and season with cayenne
+pepper, salt and lemon juice. Tarragon vinegar may
+be used instead of the lemon juice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 33.—CREAM SAUCE</span></p>
+
+<p>Put a quarter of a pound of butter in a stew-pan, with
+a small tablespoonful of wheat flour, a teaspoonful of
+chopped parsley, and the same of young onions, or eschalots,
+chopped fine; add a saltspoonful of salt, and
+the same of pepper, and a grated nutmeg. Mix these
+well together, then add a glass of cream, or rich milk,
+set it over the fire, and stir it with a silver spoon until
+it is ready to boil; if it is too thick, add more milk. This
+sauce should be stirred for fifteen minutes. Extract of
+celery improves it. Serve with boiled rabbits, meat or
+poultry.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 34.—APPLE SAUCE</span></p>
+
+<p>Peel, quarter, and core some rich, tart apples; add a
+very little water, cover and set them over the fire; when
+tender, mash them smooth, and serve with roasted
+pork, goose, or any other gross meat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 35.—CRANBERRY SAUCE</span></p>
+
+<p>Wash and pick a quart of cranberries; put them into
+a stew-pan, with a teacupful of water, and the same of
+brown sugar; cover the pan and let them stew gently
+for one hour; then mash them smooth with a silver
+spoon; dip a quart bowl in cold water, pour in the
+stewed cranberries, and leave till cold. Serve with
+roast pork, ham, turkey or goose.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_47">[Pg 47]</span>
+<span class="allsmcap">NO. 36.—SAVORY SAUCE FOR A ROAST GOOSE</span></p>
+
+<p>A tablespoonful of made mustard, half a teaspoonful
+of cayenne pepper, and three spoonfuls of port wine.
+When mixed, pour this (hot) into the body of the goose
+before sending it up. It wonderfully improves the
+sage and onions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 37.—FRIED PEACHES FOR SAUCE</span></p>
+
+<p>Take peaches, not fully ripe, wash and wipe them;
+then cut them in slices a quarter of an inch thick, and
+fry in the pan, after pork. Serve with the meat. This
+is a South Carolina dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 38.—FRIED APPLES AS A RELISH</span></p>
+
+<p>Wash fine, fair apples without paring; cut them in
+slices an eighth of an inch thick, and fry in hot lard,
+or pork fat. Serve with fried pork.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 39.—RICH LEMON SAUCE, FOR PUDDINGS</span></p>
+
+<p>Boil a fresh lemon in plenty of water, until a straw
+will penetrate it, then cut it in slices, and each slice in
+quarters; add a teacupful of sugar, and the same of
+butter, with a large teaspoonful of wheat flour worked
+into it; put all together into a stew-pan, and stir in
+gradually half a pint of boiling water; keep it over the
+fire for ten minutes, stirring it all the time, then serve
+with half a nutmeg grated over.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 40.—HARD SAUCE</span></p>
+
+<p>Beat a quarter of a pound of butter to a cream, then
+stir into it half a pound of pulverized white sugar, and
+<span class="pagenum" id="Page_48">[Pg 48]</span>
+beat it until it is light. A wineglass of wine or brandy
+may be added. Grate nutmeg over it. Put it on ice if
+the weather is warm.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 41.—TO KEEP HORSERADISH FOR SAUCE</span></p>
+
+<p>Grate a quantity in season, and keep it in bottles
+filled with strong vinegar. A clove of garlic added to
+each bottle is an improvement.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 42.—TO MAKE GOOD VINEGAR; NO. 1</span></p>
+
+<p>Mix a quart of molasses in three gallons of rain water;
+add to this, one pint of sharp yeast. Let it ferment
+and stand four weeks; you will then have good vinegar.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 43.—ANOTHER WAY TO MAKE VINEGAR; NO. 2</span></p>
+
+<p>To make good pickles or sauces of several kinds,
+good vinegar is required. To a gallon of water put two
+pounds of coarse brown sugar; boil and skim it for half
+an hour. Put it in a tub or jar to ferment; add to it in
+the tub a slice of raised wheat-bread soaked in yeast.
+It can be bottled off or put in a cask in a week or two,
+but must be left unstopped, and the bung covered with
+muslin to keep out insects.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NO. 44.—TO MAKE GOOD VINEGAR FOR PICKLES</span></p>
+
+<p>To a gallon of whisky add four pounds of brown
+sugar, a cup of yeast, and seven gallons of water. Put
+it into a demijohn or keg. If you set the vinegar in
+April, it will be good in November to pickle with.
+Cover the mouth of the vessel with muslin, to keep out
+flies or insects, which trouble and sometimes ruin vinegar
+while making. When sharp and clear, bottle it.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_49">[Pg 49]</span>
+<span class="allsmcap">NO. 45.—TO MAKE GOOD AND CHEAP VINEGAR</span></p>
+
+<p>Take three quarts of molasses, add to it eight gallons
+of rain water; turn the mixture into a clean cask, shake
+it well two or three times, throw in a few spoonfuls of
+good yeast, or two yeast cakes; place the cask in a
+warm place, and in ten days throw in it a sheet of
+common brown paper, smeared with molasses; it should
+be torn into narrow strips. This paper seems necessary
+to form mother, in making vinegar, unless you use
+whisky to commence the fermentation; then paper is
+not necessary.</p>
+
+<hr class="chap x-ebookmaker-drop">
+
+
+<div class="chapter">
+<span class="pagenum" id="Page_50">[Pg 50]</span>
+<h2 class="nobreak" id="ENTREES">ENTREES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">KIDNEY AND MUSHROOM STEW</span></p>
+
+<p>Cut the kidneys into slices, wash and dry them carefully;
+pepper and salt them, roll them in flour, and fry
+in butter till of a delicate brown color. Pour some
+plain beef stock, or beef gravy, in the pan; add a
+chopped onion, and stew for half an hour; then put in a
+cupful of mushrooms, and cook for fifteen minutes.
+Mushroom catsup will serve as a substitute. Use one-half
+the quantity of catsup.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED LAMB CHOPS WITH GREEN PEAS</span></p>
+
+<p>Season the chops with pepper and salt; roll in flour
+and fry to a pale brown. When done, if the chops are
+very fat, pour some of it into the stock-pot and cover
+the chops with boiling water. Parboil a pint of green
+peas; add them to the chops, together with a large
+spoonful of sweet butter. Dredge in a spoonful of
+flour, and let all stew gently for half an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">IRISH STEW</span></p>
+
+<p>Take from one to three pounds of loin of mutton, or
+ribs of beef; cut it into chops; add by weight as many
+white potatoes, sliced, as there is beef. Throw in from
+two to six chopped onions, according to size, some pepper
+and salt, and a large spoonful of butter to each
+pound of meat. Let all stew gently for two hours and
+serve with boiled rice or macaroni.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_51">[Pg 51]</span>
+<span class="allsmcap">PIGEON STEW</span></p>
+
+<p>Pick and wash the pigeons, stuff them with bread
+crumbs, parsley, pepper, salt and butter mixed; dust
+with flour, and put into a pan to brown. Add butter
+and a little soup-stock or gravy. Stew gently until
+tender. Before dishing add a glass of wine if approved,
+if not, a little more stock, if the gravy has become
+too thick.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TRIPE WITH MUSHROOMS</span></p>
+
+<p>Clean and parboil tripe before cooking. When it is
+white and tender, cut it into pieces suitable to fry;
+pepper and salt it, and dip it in flour or rolled cracker,
+then drop it into hot bacon fat. When browned on both
+sides, take up and make a gravy of some of the fat in
+which it was fried, a little flour, and a wineglass of good
+vinegar. Pour this around the tripe and serve with
+mushrooms.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED TRIPE, PLAIN</span></p>
+
+<p>Cut a pound of tripe in long narrow pieces, lay it in
+a stew-pan and add a cup of milk, or milk and water,
+a piece of butter as large as a hen’s egg, a tablespoonful
+of flour sifted in, a bunch of parsley, and a green
+onion, if desired. Cook slowly for nearly two hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO FRY TRIPE BROWN</span></p>
+
+<p>It must be thoroughly boiled and tender, or no frying
+will make it good. Let it be perfectly cold, cut it in
+pieces, roll each piece in salt, pepper and flour, and
+fry brown in bacon grease. Frying tripe in lard makes
+it tasteless. When nicely brown take it up, dredge a
+<span class="pagenum" id="Page_52">[Pg 52]</span>
+little flour in the gravy, and put in a half cup of
+vinegar. Serve in a sauceboat, or pour over the tripe
+as preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SCALLOPS OF MUTTON, WITH MUSHROOMS</span></p>
+
+<p>“Sautez,” or fry the scallops brown, then pour off
+the fat, add a glass of wine, a dozen button mushrooms,
+three ounces of truffles cut in pieces, and a cup of broth,
+or the stock of plain soup without vegetables. Simmer
+gently, and finish by adding the juice of a lemon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HASHED BEEF, PLAIN</span></p>
+
+<p>Slice some beef in very thin pieces, season with pepper
+and salt, and shake a little flour over it. Next, chop
+a medium sized onion and put it (without the beef) into
+a stew-pan with a tablespoonful of mushroom or tomato
+catsup. Boil for a few minutes, then add a pint of
+broth stock, or gravy-soup; boil it down to half the
+quantity. Five minutes before serving, throw in the
+cold sliced beef; let it boil five minutes and serve on
+toasted bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SANDWICHES. VERY FINE</span></p>
+
+<p>Take half a pound of nice sweet butter, three tablespoonfuls
+of mixed mustard, the same of sweet oil, a little
+salt, pepper and the yolk of an egg. Put it over the
+fire and stir till it thickens; set it by to cool and chop fine
+some tongue or boiled ham. Cut the bread thin, then
+spread on the dressing and over it put a layer of ham
+or tongue. Press the slices of bread hard together,
+trim the edges and garnish with curled parsley.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_53">[Pg 53]</span>
+<span class="allsmcap">SANDWICHES OF VARIOUS KINDS, FOR PIC-NICS</span></p>
+
+<p>Home-made bread cuts better for sandwiches than
+baker’s bread, so if you wish the sandwiches very nice,
+it is better to make a loaf at home. For bread and butter
+sandwiches, cut the bread very thin, spread it evenly
+with sweet butter, and lay the buttered sides together.
+Lay them in circles on a plate and put parsley on top
+of them. Sandwiches may be made with cheese sliced
+and placed between the buttered bread, or with hard-boiled
+eggs sliced or chopped, and put between. The
+best are made with boiled smoked tongue or ham, with
+French mustard spread over the butter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE FRENCH MUSTARD</span></p>
+
+<p>Put on a plate an ounce of the best mustard, add to it
+salt, a clove of garlic or a few tarragon leaves. Mince
+the garlic, stir it in, and pour on vinegar till it is of
+the proper thickness for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL HASH FOR BREAKFAST. VERY NICE</span></p>
+
+<p>Take a pint cup of cold veal cut small, dredge it with
+a spoonful of flour, and add a piece of butter the size of
+a hen’s egg. Put all in a stew-pan with half a pint of
+water; cover up and put it on the stove; let it simmer
+for an hour at least, stir it occasionally and add to it
+some parsley and sweet herbs. Just before serving add
+a teacup of milk, and serve on toasted bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN VEAL AND HAM PIE. EASILY MADE</span></p>
+
+<p>Cut a pound of veal and a pound of ham into slices,
+salt them slightly; chop a cupful of mushrooms, a bunch
+of parsley, some eschalots, and fry them lightly; add to
+<span class="pagenum" id="Page_54">[Pg 54]</span>
+them a pint of soup stock, boil it together for five minutes
+and pour it into the piepan where you have placed
+your ham and veal. Put a dozen hard-boiled yolks of
+eggs in among the contents of the pie, cover it with a
+nice paste and bake it one hour and a half.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRICANDELLONS OF COLD VEAL OR MUTTON</span></p>
+
+<p>Mince the meat very fine, soak a thick slice of bread
+in boiling milk, mash it, and mix it with the cold meat;
+add a beaten egg (or two if you have more than a quarter
+of a pound of meat), some chopped parsley and
+thyme, a little grated lemon peel, pepper and salt; make
+this into cakes, and fry in butter or lard. Serve them
+dry on a serviette, accompanied with a gravy made
+from the bones of the minced meat which must be
+cooked with an onion, a little butter and flour, and
+milk; when brown it is ready.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL AND HAM RAISED PIE, OR TIMBALE</span></p>
+
+<p>Lard two pounds of lean veal well with strips of fat
+bacon, and add two pounds of ham. Line a deep pan or
+mould with rich paste; lay in the bottom of this a layer
+of liver forcemeat, then the veal and ham, and so on
+in alternate layers, till the dish is full. Season between
+each layer with thyme, bay leaf, marjoram, or any dried
+and pounded sweet herbs; fill up the hollow places, and
+cover the pan with paste. Decorate the top of the <a id="chg2"></a>pie
+with cut dough leaves; make a hole in the top to pour in
+the gravy, and let out the steam. Egg the top of the pie
+and bake it for three hours; withdraw it from the oven,
+and place the point of a funnel in the hole in the top,
+<span class="pagenum" id="Page_55">[Pg 55]</span>
+and pour in about a pint of good gravy or veal <a id="chg3"></a>consommé.
+This should be eaten cold. It will be jellied all
+through if cooked enough.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL SALAD FOR LUNCH</span></p>
+
+<p>To a pint of minced veal add three heads of celery.
+Pour over this a dressing made of the yolks of four
+hard-boiled eggs, a tablespoonful of dry mustard, and a
+large spoonful of olive oil. When this dressing is well
+beaten and perfectly smooth, add to it slowly (to keep
+from curdling) four tablespoonfuls of good wine vinegar,
+a little cayenne and salt. Garnish the dish with
+parsley and celery leaves.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL SWEETBREADS, WITH TOMATOES</span></p>
+
+<p>Set over the fire two quarts of ripe tomatoes; stew
+slowly, and strain through a coarse sieve. Add to them
+four or five sweetbreads, well trimmed and soaked in
+warm water; season with salt and cayenne pepper.
+Thicken with three spoonfuls of flour and a quarter of a
+pound of butter, mixed; cook slowly till done, and just
+before serving stir in the beaten yolks of three eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VEAL LOAF FOR LUNCH OR TEA</span></p>
+
+<p>Mince cold roast veal as fine as possible; add a fourth
+part as much fat ham, a cup of grated bread, or cracker
+crumbs, and two well-beaten eggs to bind the crumbs
+together; season with salt, and pepper (black and red),
+mix and form it into a loaf. Glaze the outside with
+yolk of egg, and sprinkle over it fine cracker crumbs.
+Bake half an hour, and serve with gravy made from
+the bones, etc., of the veal. Serve the gravy hot.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_56">[Pg 56]</span>
+<span class="allsmcap">MINCED VEAL AND POACHED EGGS</span></p>
+
+<p>One pound of cold veal chopped very fine. Boil half
+a pint of sauce till it begins to thicken or glaze; then
+add a cup of cream and the minced veal; season with
+pepper and salt. When dished put six poached eggs
+around it, alternately with slices of red tongue or ham.
+This is a nice breakfast dish, and uses to advantage the
+cold meats from the day previous.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CALF OR PIG BRAINS FRIED</span></p>
+
+<p>Wash the brains in salt water, and wipe dry and dip
+in wheat flour or in beaten egg and then in bread
+crumbs. Fry in butter or lard, and season with pepper,
+salt and lemon sliced.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CALVES’ AND PIGS’ FEET FRIED IN BATTER</span></p>
+
+<p>Wash and cook the feet tender, the day before using.
+When wanted, wash and roll them in a little flour to dry.
+Set them by, and make a batter of flour, eggs, milk, and
+a little salt and pepper (one egg is sufficient to two
+feet); take out the largest bones and roll the feet in batter,
+or lay them in a pan with hot lard, and pour the batter
+over them. Fry a delicate brown and serve on toast.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CALF’S HEAD BOILED OR BAKED</span></p>
+
+<p>Have a head nicely cleaned, and soak it in salt and
+water to make it look white. Remove the eyes. Take
+out the tongue and salt it. Of the brains make a separate
+dish. To boil the head put it in a pot of lukewarm
+water and boil till very tender. Serve with sauce made
+of butter, flour and water, some lemon juice and tomatoes.
+If to bake, dredge flour over it, put on bits of
+butter, season with pepper, salt, and sweet herbs, set
+in a hot oven and baste with the water in which it was
+boiled.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_57">[Pg 57]</span>
+<span class="allsmcap">POTTED CALF’S HEAD</span></p>
+
+<p>Boil a calf’s head or half a beef’s head with a cow-heel
+until very tender. When done, pick out all the
+bones and chop the meat and tendons very fine; strain
+the liquor they were boiled in, and set it away to cool;
+skim off the fat and pour the jelly over the meat.
+Season with a teaspoonful of black pepper, salt, and
+thyme, powdered; boil all together for a few minutes,
+and pour into bowls or jelly moulds. Serve with parsley.
+Add a little garlic if the flavor is liked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COLLARED CALF’S HEAD WITH BRAINS. COLD DISH</span></p>
+
+<p>Boil half, or the whole calf’s head, as you require.
+Cover it with water and let it simmer for two hours;
+take it up, remove the bones, and put them back into
+the broth; let it continue to stew, adding to it sage
+leaves, and an onion. Cut the meat of head and brains
+into a stew-pan, adding to it some slices of ham, pepper
+and salt, the chopped tongue and an eschalot; let these
+cook two hours. The brains should be beaten up with
+two eggs, before putting them in, which should be the
+last thing. Then pour all in a mould and fill up with
+the liquor from the head, which should be boiled to a
+jelly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CURRY OF COLD ROAST FOWL</span></p>
+
+<p>Take two large onions, two apples, two ounces of butter,
+a dessertspoonful of curry powder or paste, half
+pint of gravy or soup-stock, one spoonful of lemon juice
+and two tomatoes.</p>
+
+<p>Fry the fowl and the onions in butter to a light brown
+color; stew the apples, or fry them also. Put all,
+<span class="pagenum" id="Page_58">[Pg 58]</span>
+onions, apples, gravy and fowl, with the tomatoes and
+lemon juice into a stewing pan and let it stew thirty
+minutes; then serve with boiled rice. If curry paste is
+used instead of curry powder, no lemon is required.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WELSH RAREBIT</span></p>
+
+<p>Cut a pound of cheese in slices a quarter of an inch
+thick, fry them together five minutes in butter, then add
+two well-beaten eggs, a little mustard and pepper; stir
+it up and send it to table hot, on slices of buttered
+bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HAM TOAST FOR LUNCHEON</span></p>
+
+<p>Beat the yolk of an egg with a tablespoonful of sweet
+milk; set it on the fire to warm, and thicken it with
+grated or finely chopped ham; let it simmer a few
+moments and pour it on buttered toast. This is for one
+person.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WINTER DISH OF BAKED BEANS AND PORK</span></p>
+
+<p>This is a very heavy dish, but nourishing, and it is
+well to know how to cook it, as it is economical.</p>
+
+<p>Pick the beans, wash them, and put them to soak over
+night in plenty of water. In the morning pour this
+water off and put the beans in a kettle of cold water;
+place them on the fire and let them simmer till quite
+tender. Take them up and drain them; when thoroughly
+drained, put them in a baking pan with a large
+piece of salt pork; score the pork and lay it deep in
+among the beans, not upon them. Pour boiling water
+over them and bake till brown. If in a range, leave
+them in all night. This constant change of water improves
+the beans very much, and makes them less
+flatulent.
+<span class="pagenum" id="Page_59">[Pg 59]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="MUTTON_BEEF_AND_HAMS">MUTTON, BEEF AND HAMS</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">REMARKS ON BOILING MEATS</span></p>
+
+<p>Meat, whether fresh or salted, smoked or dried,
+should always be put on the fire in cold water. Dried
+meats should be soaked before boiling. The delicacy
+of meat and fowls is preserved by carefully skimming
+while they are boiling.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STUFFED HAM</span></p>
+
+<p>Smoked hams are much liked stuffed with spices and
+sweet herbs, which the only kind of stuffing a salt ham
+will admit, as bread, crackers or oysters would sour
+before the ham could be used. If you wish to stuff a
+ham, look at the recipe for “Aromatic Spices for
+seasoning Meat, Pies, etc.” Soak your ham all night,
+scrape it nicely, and boil it half an hour to make the
+skin tender; then take it from the pot, gash it all over,
+introduce as much of the pounded spices as the incisions
+will hold, and then close the skin over the gashes and
+boil in the same manner, with vegetables thrown in, as
+in recipe for boiled ham.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED HAM</span></p>
+
+<p>Soak and clean your ham, boil it with onions, cloves,
+parsley and sweet herbs until it is nearly done, then let
+it cool in its own liquor; when cold, pull off the skin and
+place the ham in the oven gate, with a little sugar and
+bread crumbs over it till it is brown. If it is to be eaten
+hot, serve with vegetables and some acid or piquant
+sauce; if cold, send up savory jelly, No. 21.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_60">[Pg 60]</span>
+<span class="allsmcap">TO BOIL A HAM</span></p>
+
+<p>Run a knife, or skewer, into the thickest part of the
+ham next the bone; if the knife comes out clean the ham
+is good, if it smells rank and smears the knife the ham
+is not good. Select your ham, then, according to this
+rule, and when good lay it in cold water; scrape and
+wash it carefully, and let it remain in the water all
+night. In the morning, when the water—enough to
+cover the ham—is nearly boiling lay the ham in, and
+keep the water in a simmer. When it has boiled about
+an hour throw in two carrots, four onions, two heads of
+celery, a sprig of parsley, two or three blades of mace
+and four cloves. If the ham is very <a id="chg4"></a>salty, it is well to
+change the water before putting in the seasoning. To
+obtain tenderness and mellowness the ham must not be
+allowed to boil hard, only simmer. Too much heat
+hardens all meat, especially salt meat. When the ham
+is done set it off in its own water, let it cool in it; by
+this means it will retain its moisture. When cool take
+it out, skin it, and dredge sugar over it, set it in the
+oven till it browns, or hold a hot shovel over it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DAUBE GLACEE OF BEEF, FOR COLD SUPPERS</span></p>
+
+<p>Take a thick round of beef—from four to six inches
+is the best size—make holes in it and stuff them with
+salted pork or bacon; roll each piece, before it is drawn
+through the beef, in pepper, salt, sugar, and vinegar,
+with minced parsley, and a very little minced garlic.
+If the weather is cold it will be better to keep the meat
+till the next day before cooking it. Boil two calf’s feet
+or four pig’s feet until they drop to pieces; pick out the
+<span class="pagenum" id="Page_61">[Pg 61]</span>
+bones and strain the liquor; set it away to jelly, or put
+it on ice to make it jelly. The next morning, put one
+half the jelly in a large stew pan, then add the beef, and
+cover it with the remainder of the jelly. Paste the pan
+over very tight or cover it extremely well, so that none
+of the flavor can escape. Cook this about four hours;
+when done, take out, cover with the liquor, and set it
+aside till it is jellied. This is delicious to eat cold, for
+suppers and collations.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED BRISKET OF BEEF, STUFFED</span></p>
+
+<p>A piece weighing about eight pounds requires five
+or six hours to boil. Before boiling the beef make a
+dressing of bread crumbs, pepper, butter, salt, sweet
+herbs, mace, and an onion, all chopped fine and mixed
+with a beaten egg. Put the dressing between the fat
+and the lean of the beef; sew it up to keep the dressing
+in. Flour a cloth, tie the beef up tight in it, and let it
+boil five or six hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROUND OF BEEF STEWED BROWN</span></p>
+
+<p>Make incisions in the beef and stuff with chopped
+onions, salt, pepper, and sweet basil, thyme and parsley.
+Dredge the meat with flour, lay some slices of
+bacon over it, and put it to brown in a close oven. Slice
+two turnips, four carrots, four salsifies, three stalks of
+celery and two onions; add a quarter of a cup of tomato
+catsup or two large tomatoes; season with salt and put
+all in the oven to cook with the meat. After it has
+been cooking in the oven two hours and is brown, add
+a cup of water with the vegetables. Cover again
+closely, and let this stew for one or two hours more, or
+until the meat and vegetables are tender.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_62">[Pg 62]</span>
+<span class="allsmcap">TO FRY A STEAK TO TASTE AS IF BROILED</span></p>
+
+<p>It sometimes happens that when the fire is low and
+the coals gone out, you are called on to cook a steak.
+Then get up a quick blaze in the stove with some kindlings.
+Put in a pan, over the blaze, a little butter; when
+it is hot lay in your steak; let it fry quickly; while frying
+cover the pan. Work some butter, salt and pepper
+together in a tin pan, and when the steak is done to
+taste, let it lie in this mixture a few minutes, and then
+serve. Do not salt a steak until it is cooked as salt
+will toughen it and draw out its juices.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROUND OF BEEF A LA BARONNE</span></p>
+
+<p>Boil a fat round of beef for half an hour, take it up
+and put in a deep dish; cut gashes in the sides of the
+meat, put pepper and salt into each gash; fill the dish
+the meat is in with claret wine; set it in to bake, adding
+as it goes in the stove three blades of mace, a cup of
+pickled capers, or nasturtiums, three white onions cut
+small, and a bunch of parsley cut fine. Stew or bake
+all together until the meat is tender. Toast some slices
+of bread very brown, lay them in the bottom of a dish,
+lay in the beef and pour the gravy around it, unless it
+is preferred in a sauce boat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROASTED BEEFSTEAKS</span></p>
+
+<p>Tenderloin or porterhouse steaks are the best for
+broiling. Have a clear fire of coals to broil on; rub the
+gridiron with a little fat of the meat; lay on the steak
+without salting, let it broil gently until one side is done,
+<span class="pagenum" id="Page_63">[Pg 63]</span>
+then turn. Catch the blood as you turn it, to make the
+gravy rich. If the steak is a large firm one, take a
+quarter of a pound of butter and work into it pepper
+and salt. When the steak is done lay it on to this seasoned
+butter, keep it hot until the butter melts, turn the
+steak in it a few times, put the blood with the gravy,
+and serve hot, with tomato sauce or catsup.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO ROAST BEEF IN A STOVE</span></p>
+
+<p>A fine roasting piece of beef may, if properly managed,
+be baked in a stove so as to resemble beef roasted
+before a large, open fire. Prepare the meat as if for
+roasting, season it well with salt, pepper, and a little
+onion if liked. Set the meat on muffin rings, or a trivet
+in a dripping pan, and pour into the pan a pint or so
+of hot water to baste the meat with. Keep the oven hot
+and well closed on the meat; when it begins to bake,
+baste it freely, using a long-handled spoon; it should be
+basted every fifteen minutes; add hot water to the pan
+as it wastes, that the gravy may not burn; allow fifteen
+minutes to each pound of meat unless you wish it very
+rare. Half an hour before taking it up, dredge flour
+thickly over it, baste freely and let it brown. Take the
+meat from the pan, dredge in some flour and seasoning
+if needed; throw into the gravy a cup of water, let it
+boil up once, and strain into a sauce boat or gravy
+tureen.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEG OF MUTTON BOILED A L’ANGLAISE</span></p>
+
+<p>Select a fat, fine leg of mutton, put it on the fire in
+warm water; when it boils skim it, and let it simmer
+gently for two hours and a half; throw in a tablespoonful
+<span class="pagenum" id="Page_64">[Pg 64]</span>
+of salt. When the mutton is done garnish with
+turnips mashed in cream, butter, pepper and salt, and
+send it to table with a sauce boat of caper sauce No. 11.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROAST LEG OF MUTTON</span></p>
+
+<p>Select a fine, fat leg, cut holes in it, and lard it with
+fat bacon; season with parsley, pepper, and salt and
+put it to bake in a slow oven. Roast it for two hours,
+and serve with tomato sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MUTTON STUFFED WITH MUSHROOMS</span></p>
+
+<p>Chop up half a pint of mushrooms, put them in a
+stew pan with some chopped parsley and onion, and a
+tablespoonful of grated lean and same of fat ham;
+season with salt and pepper, add the yolks of four
+eggs, stir it all together, and introduce it in the leg by
+taking out the bone or by making incisions in the mutton.
+Bake very brown, froth it up by dusting flour
+over it, and serve with a good brown gravy, in which
+some currant jelly is melted. Sauce No. 28 is very nice
+for stuffed leg of mutton.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MUTTON HAUNCH</span></p>
+
+<p>Let it lie in vinegar and water a few hours before it
+is put to cook. When wanted, rub it all over with pepper
+and salt, and when going to put it in the oven, cover
+it with a paste made of flour and water, to keep in the
+juices while baking; allow fifteen minutes to each
+pound of mutton. When half done, take off the flour
+paste, baste the meat well and dredge flour over it.
+Half an hour before serving, stir into the pan a quarter
+of a pound of butter, baste the meat freely, dredge
+<span class="pagenum" id="Page_65">[Pg 65]</span>
+flour over it again, and brown. Serve with port wine
+and jelly in the gravy, or if preferred, use one of the
+sauces mentioned for roast mutton.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MUTTON THAT WILL TASTE LIKE VENISON</span></p>
+
+<p>Take a hind quarter of lamb or mutton; rub it well
+all over with brown sugar, half a pint of wine, and
+same of vinegar. Let it stay in this pickle for a day
+or two, if the weather is cold. When it is wanted, wash
+it, dry it, and roast it, or it may be cut into steaks, or
+made into a pie like venison. Sugar is a great preservative,
+and gives a finer flavor than salt, which
+hardens delicate meats. Salt drains out the juices of
+mutton or lamb.
+<span class="pagenum" id="Page_66">[Pg 66]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="FOWLS_AND_GAME">FOWLS AND GAME</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">BOILED CHICKEN</span></p>
+
+<p>After the chickens are cleaned and trussed fold them
+in a nice white cloth, put them in a large stew-pan and
+cover them with boiling water; boil them gently, and
+skim carefully as long as any scum rises; let them simmer
+slowly as that will make them plump and white,
+while fast boiling will make them dark and lose flavor.
+When done lay them on a hot dish, and pour celery,
+oyster, or egg sauce over them. Serve some also in a
+boat, as it keeps hot longer than when poured over the
+fowls. Boiled tongue or ham should be served with
+boiled chicken. If the chicken is not very tough, an
+hour or an hour and a quarter is sufficient to boil it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COUNTRY FRIED CHICKENS</span></p>
+
+<p>Take a young, fat chicken, cut it up, pepper and salt
+it, dredge it over with flour, and set it by while you
+mix a cup of lard, and some slices of fat bacon in a frying
+pan. Let the lard get very hot, then drop in a few
+pieces of the chicken, always allowing room in the pan
+for each piece to be turned without crowding. As fast
+as you fry the pieces, put them on a dish over hot water
+to keep the heat in them while you make the gravy.
+Pour off some of the grease the chicken was fried in,
+and then dredge into the frying pan some flour, let this
+brown nicely and then pour into it a cup of sweet milk,
+little at a time; let it froth up, and then place your
+<span class="pagenum" id="Page_67">[Pg 67]</span>
+chicken back into the gravy for three minutes. If you
+like the chicken brown and dry, pour the gravy under
+it on the dish for serving.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED CHICKENS WITH STUFFING</span></p>
+
+<p>Truss and stuff the chicken as for roasting, dredge it
+all over with wheat flour, and put it in a pot of boiling
+water; take the pot off the fire for five minutes after
+the chicken is put in, or the skin will crack; then let it
+boil gently according to its age and weight, an old fowl
+requiring twice as long to boil as a young one; allow
+fifteen minutes to the pound. Take off all the scum as
+it rises, and when done serve with hard-boiled egg
+sauce, or parsley, or oyster sauce. This is a nice way
+to cook a fat old chicken, as it is much more tender
+and nourishing than baked, for if the chicken is old
+baking toughens it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEW, OR FRICASSEE OF CHICKEN</span></p>
+
+<p>Clean and wash the chicken, cut it up as for frying,
+lay it in a stew-pan with water to cover it; add a teaspoonful
+of salt and half as much pepper; set it to boil
+very gently, take off all scum as it rises. When the
+chicken is tender, which will be in an hour, take a teacup
+of butter, a tablespoonful of flour worked in it,
+and a bunch of parsley, put them in the stew-pan with
+the chicken; let all stew twenty minutes, and serve on
+toasted bread. Egg-balls around the toast add much
+to the beauty of this dish.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_68">[Pg 68]</span>
+<span class="allsmcap">CHICKEN FRICASSEE A LA MARENGO</span></p>
+
+<p>Cut the chicken up as for a fricassee, put it in a
+sauce-pan with a wineglassful of salad oil, and allow it
+to cook rather briskly for twenty minutes; then put in
+with it a quarter of a pound of truffles cut up, a bunch
+of parsley, six chives or small green eschalots, a
+bruised clove of garlic, and pepper and salt; let them
+stew for twenty minutes; then pour off the oil and take
+out the parsley. If only one chicken is used, throw in
+half a pint of button mushrooms, a ladleful of brown
+gravy sauce, and the juice of a lemon. Garnish this
+dish with pieces of fried bread and large crayfish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROAST CHICKENS</span></p>
+
+<p>Draw them and stuff with rich bread and butter
+stuffing; baste them with butter and a little fat bacon,
+seasoned with sweet herbs; brown nicely, and serve
+with their own gravy made by sifting in a tablespoonful
+of flour and a cup of hot water; add a little chopped
+parsley, and serve with hard-boiled eggs on the dish
+with the chickens.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN SAUTE WITH OYSTER SAUCE</span></p>
+
+<p>Cut up the chicken as for frying, roll each piece in
+salt, pepper, and sifted flour, and fry a light brown.
+Pour off most of the grease the chicken was fried in,
+and in the same pan put three dozen oysters with a
+pint of their juice, and a spoonful of lemon juice. Let
+<span class="pagenum" id="Page_69">[Pg 69]</span>
+them simmer a few minutes, and serve with pieces of
+fried bread around the dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COLD CHICKEN ESCALLOPED</span></p>
+
+<p>Mince cold chicken without the skin, wet it with
+gravy or hot water (gravy is best), and season with
+salt and pepper. To the minced meat of one chicken,
+put two ounces of sweet, fresh butter, cut small. Rub
+tin or silver scallop pans with butter, strew over the
+bottom powdered cracker, lay the minced chicken in,
+strew cracker over the top, and bake in a hot oven long
+enough to brown the top. Serve with celery or pickle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO BROIL A CHICKEN</span></p>
+
+<p>Clean it as usual and split it down the back, break
+the breast-bone with a stroke of the potato beetle,
+spread it out flat and lay it on the gridiron over clear
+coals; put the inside of the chicken to the fire first. Put
+a tin cover over it, let it broil quickly until nearly done,
+then turn it and finish without the cover. When nicely
+browned take it on a dish, season it with salt and pepper,
+and butter it freely; turn it once or twice in the
+butter and serve it hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN CURRY</span></p>
+
+<p>Cut up the chicken and stew as usual for the table.
+When done add a tablespoonful of curry powder.
+Serve rice with the dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN PIE, A LA REINE</span></p>
+
+<p>Cut two chickens up as for frying, lay some veal cut
+in small pieces in the bottom of your pie dish, cut up
+<span class="pagenum" id="Page_70">[Pg 70]</span>
+over the veal a slice of fat ham; on this place your
+chickens; place hard-boiled yolks of eggs in among the
+chicken. Take half a pint of white sauce, made with
+butter, flour, and milk or water; pour this over the
+chickens, season with a cup of chopped mushrooms,
+some parsley, pepper and salt (a good pie can be made
+if you omit the mushrooms and ham, but not so rich as
+this recipe); now cover your pie with a good paste,
+and bake for an hour or two.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN CHICKEN PIE</span></p>
+
+<p>Take two nice chickens, or more if they are small, cut
+them up as for frying, and put them in a pot to stew
+with some slices of fat meat. Let them cook for half
+an hour, then add a few onions and four Irish potatoes
+sliced small, so that in cooking they may be thoroughly
+dissolved in the gravy. Season with pepper, salt, a
+little parsley, and a quarter of a pound of sweet butter.
+When it is cooked well there should be gravy enough to
+cover the chickens. If you want it very nice, beat up
+two eggs, and stir into the stew with half a pint of
+milk. Line a five-quart pan with a crust made like soda
+biscuit, only more shortening; put in the chickens and
+gravy; then cover with a top crust. Bake until the
+crust is done and you will have a good chicken pie.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN POT PIE</span></p>
+
+<p>Cut up a chicken, parboil it, save the liquor it was
+boiled in. Wash out the kettle, or take another one, and
+in it fry three or four slices of fat salt pork, and put
+it in the bottom of the dish in which the pie is to be
+made; then put in the chicken and the liquor, also a
+<span class="pagenum" id="Page_71">[Pg 71]</span>
+piece of butter the size of a teacup, and sprinkle in
+some pepper; cover with a light crust and bake an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BONED TURKEY</span></p>
+
+<p>Chop up one pound of white veal, with a pound of fat
+bacon; season high with chopped mushrooms, parsley,
+pepper, salt, and a bunch of sweet herbs; when chopped
+fine, pound them in a mortar or pass them through a
+sausage grinder; add to this the yolks of three eggs,
+and place it by in a basin for use. Peel a pound of
+truffles, and cut up a boiled smoked tongue, a pound of
+fat bacon, or a pound of calf’s udder or veal. Next
+bone a turkey, or two fine capons, or fowls, and draw
+the skin from the legs and pinions inside. Take the
+turkey on a napkin—it is now limp and boneless—cut
+slices from the thick breast and place it on the skin
+where it seems to be thin, distribute the flesh of the
+fowl as evenly as you can on the skin; season it slightly
+with pepper and salt. Spread a layer of the prepared
+force-meat in the basin, let it be an inch thick; then
+place the cut-up tongue, bacon and veal, lay a row of
+chopped truffles and a layer of the force-meat until the
+skin is covered, or as full as it will hold. It must be
+sewed up the back, the ends tied, like a cushion, or roly-poly;
+to do this you must butter a cloth and put it
+tightly over the turkey skin, as it will be quite too
+tender to stand the cooking, etc., unless supported by a
+napkin. Tie it up tightly and place it in a round stewpan
+with the bones and any trimmings of veal or
+poultry at hand, add to it two boiled calf’s feet, or an
+ounce of gelatine, two onions stuck with four cloves, a
+bunch of parsley, six green onions, a bunch of sweet
+basil, and a bunch of thyme, two blades of mace, and a
+<span class="pagenum" id="Page_72">[Pg 72]</span>
+dozen pepper corns, or whole peppers; moisten all with
+half a pint of wine or brandy. Warm this up and put
+in your tied-up gelatine, pour over it as much white
+veal stock as will cover it well, put it back in the stove
+to simmer gently for two hours and a half; let the gelatine
+get cold in its own seasoning, and then take it out
+and put it under a weight while you remove the stock or
+gravy; take off all the cold grease from the surface and
+clarify with eggs in the usual way. When the gelatine
+is quite cold, remove the weight, take it from its napkin,
+wipe it and glaze it, and place it on a dish. Decorate it
+with the strained gravy, which should have been placed
+on ice as soon as clarified and strained. It will now be
+a firm jelly; if not, put it on ice again, and trim the
+boned turkey or fowls with it.</p>
+
+<p>Gelatines of turkeys, geese, capons, pheasants, partridges,
+etc., are made in the same way. This is from
+the finest source, and will repay any one who tries to
+make this magnificent dish. It has never, to my knowledge,
+been given in an American cook-book, as it was
+obtained from one who was <i lang="fr">Chef de Cuisine</i> to a
+crowned head of Europe.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WILD TURKEY</span></p>
+
+<p>If the turkey is old, or tough, it must be boiled one
+hour before being stuffed for baking. Then stuff it with
+oysters, bread and butter, and season with pepper and
+salt; baste with butter, and the juice of the turkey.
+Make the gravy by putting in the pan a pint of oysters,
+or button mushrooms, throw in a cup of cream, or milk,
+salt and pepper, and send to table hot, with the turkey.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A PLAIN WAY TO COOK A TURKEY BY ROASTING</span></p>
+
+<p>Make a dressing to suit you; there are several to
+<span class="pagenum" id="Page_73">[Pg 73]</span>
+choose from in this book, made from bread, or forcemeat.
+Stuff the turkey, season it with salt, pepper, and
+a little butter, dredge it with flour and put it in the
+oven; let the fire be slow at first, and hotter as it begins
+to cook. Baste frequently with butter; when the turkey
+is well plumped up, and the steam draws toward the
+fire, it is nearly done; then dredge again with flour, and
+baste with more butter until it is a nice brown. Serve
+with gravy and bread sauce; some like chestnuts stewed
+in the turkey gravy, and served with it. A very large
+turkey will take three hours to roast, one of eight
+pounds will take two hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROAST TURKEY A LA PERIGORD</span></p>
+
+<p>For this purpose choose a fine young hen turkey;
+make an incision at the back of the neck, and through
+this take out the entrails, as the turkey looks so much
+nicer than when otherwise cut. Cut away the vent, and
+sew up the place with coarse thread; singe off the hairs
+and scald the legs to get off the black skin, if the skin is
+black, as it sometimes is. The neck should be cut off
+close into the back, and the crop left entire; some cooks
+can do this and some think it too much trouble. Break
+the breast bone and take it out. Lay a little salt on the
+turkey, and cover it up, while you prepare the stuffing.
+Wash three pounds of truffles, if the hen turkey is a
+large one; if it is small two pounds will do. Peel the
+truffles and slice them; throw them into water, and
+scald them; add two pounds of fat ham, or bacon, also
+the turkey liver, and a quarter of a pound of veal liver;
+season this with pepper, salt, nutmeg, chopped thyme,
+and a clove of garlic. Set the stew-pan, containing all
+<span class="pagenum" id="Page_74">[Pg 74]</span>
+these ingredients, on a slow fire, and let them cook for
+an hour, stirring them occasionally, with a wooden
+spoon. Mash them all up and let it get cool; when cool,
+stuff the turkey full of the truffle dressing, and fill the
+crop also; sew it up carefully, and tie it with a string,
+then truss the turkey, and if time allows, put it away
+for the next day. It should then be roasted, keeping
+it well basted with the liquor the truffles were boiled
+in, and butter added to it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED TURKEY AND CELERY SAUCE</span></p>
+
+<p>Draw a fine, young turkey hen, and remove the angular
+part of the breast bone; take two pounds of fat veal
+dressing and stuff the turkey with it. Put over the fire
+to cook the veal, bones, and turkey giblets, to make
+some white soup stock; season this and let it boil until
+you want to put the turkey on to cook. Now truss your
+turkey and put it in a boiling pot with a carrot, two
+onions, a head of celery, and a bunch of sweet herbs;
+now pour over the turkey the stock from the veal and
+giblets; cover with it, if enough; if not, put in water to
+cover it and set it to boil; when it has boiled one hour,
+put it on the back of the stove, and let it simmer and
+braise, until dinner. Take off any strings that may
+look badly; dish it up. Pour over it a well-made <i lang="fr">puree</i>
+of celery, or oyster sauce, and send to table. This is
+an elegant mode of serving turkey.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED TURKEY WITH OYSTER SAUCE</span></p>
+
+<p>Clean and truss it the same as for baking. Stuff the
+turkey with oysters, bread crumbs, butter and mace, all
+mixed and seasoned. Put it on the fire in a kettle of
+<span class="pagenum" id="Page_75">[Pg 75]</span>
+water not hot, but slightly warm; do not drop it into
+boiling water or it will break the skin and spoil the
+appearance of the turkey. Cover it close, and when the
+scum rises take it off. Let the boiling continue for one
+hour, then put the pot containing the turkey on the
+coolest part of the stove, and let it simmer for half an
+hour. Serve with oyster sauce in a sauce boat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DUCK ROASTED</span></p>
+
+<p>Pick, draw and singe the duck; wash it out carefully
+and stuff it with potatoes, mashed with butter, onions,
+and parsley. Put it down to a good fire or in a hot
+oven, pour in a cup of water; let it roast for half an
+hour if it is fat and tender, longer if tough. As soon as
+the duck is cleaned, boil the giblets, and before serving,
+chop them up fine with some of the gravy from the
+duck, two tablespoonfuls of catsup, a lump of butter,
+and a little brown flour. Have lemons cut on side
+dishes, or serve with brown duck sauce No. 1. See
+sauces for meats, ducks, etc.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DUCKS, TAME AND WILD</span></p>
+
+<p>Tame ducks are prepared for the table the same as
+young geese, that is, stuffed with bread, butter, pepper
+and onion, or with mashed and seasoned Irish potatoes.
+Wild ducks should be fat, the claws small and supple;
+the hen is the more delicate. Do not scald wild ducks,
+but pick them clean and singe over a blaze. Draw and
+wipe them well inside with a cloth; rub pepper and
+salt inside and out; stuff each duck well with bread and
+butter stuffing. If the ducks are at all fishy, use onion
+in the stuffing, and baste very freely. It is well to
+<span class="pagenum" id="Page_76">[Pg 76]</span>
+parboil them in onion and water before stuffing; throw
+away the water and then proceed to stuff and roast
+them. Put in the pan a teacup of butter, baste well
+with this, and when nearly done, dredge flour over the
+ducks, and brown them nicely. For the gravy you must
+boil the giblets; while the ducks are cooking mince
+these fine; add pepper, salt, and a teaspoonful of
+browned flour. Take a glass of wine and a large spoonful
+of currant jelly; heat them and serve with the
+ducks, mixed with the giblets, or serve it in a dish
+alone; as you like.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CANVAS-BACK DUCKS</span></p>
+
+<p>These are cooked the same as wild ducks, without
+onion however, in the basting, as they have no disagreeable
+taste. Serve wine and currant jelly with
+canvas-back ducks.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO STEW DUCKS WITH GREEN PEAS</span></p>
+
+<p>Truss the ducks as for baking and boiling, and put
+them away in the pantry; then put two ounces of butter
+in a stew-pan on the fire, stir in two tablespoonfuls
+of flour, stir until it becomes brown or a fawn color;
+then pour in a pint of broth or gravy made from veal,
+or from water in which the ducks or chickens have been
+boiled. Stir this while cooking, and when it boils, put
+in the ducks; let them cook for half an hour, or until
+done or nearly so, then add a quart of green peas, an
+onion chopped, and a sprig of parsley; allow these to
+stew gently until done; remove the parsley and the
+ducks, and if there is too much sauce, cook it down a
+little; dish up, pour the peas and gravy over the ducks
+and serve.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_77">[Pg 77]</span>
+<span class="allsmcap">ROASTED DUCK</span></p>
+
+<p>Clean, draw and truss the duck, or ducks, wash them
+nicely, salt and pepper them, and get ready a sage and
+onion stuffing (see roast goose) or stuff with mashed
+potatoes, or bread, butter, onions, pepper and salt
+mixed, and bound together with an egg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BROILED TEAL DUCK</span></p>
+
+<p>Split the duck like a partridge down the back, broil
+on clear coals, butter freely, and serve on buttered
+toast; pepper and salt when broiled, just before putting
+on the butter; if salted before it extracts the fine flavor.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WILD DUCKS</span></p>
+
+<p>There are several kinds of ducks South, and some are
+very fine. Truss wild ducks and lay them in a pan to
+bake with a small onion in the body; put butter over
+them, with a bunch of celery, a little pepper and salt;
+cook slowly and garnish with lemon. Wild ducks should
+be wiped dry after they are drawn, and rubbed on the
+inside with pepper and salt, except the canvas-back,
+which should be left to its own delicious flavor.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WILD GEESE</span></p>
+
+<p>Wild geese should be cooked rare, and stuffed with a
+dressing of bread, butter, and a small quantity of pungent
+seasoning, such as onion, cayenne, or mustard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROAST GOOSE, WITH SAGE AND ONION</span></p>
+
+<p>Draw a fine fat goose, stuff it with a seasoning of the
+following mixture: Take four onions, peel them and
+boil them ten minutes in plenty of water to take from
+<span class="pagenum" id="Page_78">[Pg 78]</span>
+them the strong taste. When the onions have boiled
+take them from the fire, chop fine, and add to them a
+large spoonful of sage leaves dried and powdered, then
+add a cupful of stale white bread crumbs, a teaspoon
+of black pepper, a little cayenne, and a teaspoon of
+salt. Mix all together with a cup of milk or beef
+water, and stuff the goose with it. Put it in the oven
+and brown it nicely; baste often with butter; when
+done dish it with its own rich brown gravy, and send to
+table with a boat of apple sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GOOSE, WITH CHESTNUTS A LA CHIPOLITA</span></p>
+
+<p>Get the goose ready as usual. To prepare the stuffing
+take sixty large chestnuts, peel them by scalding,
+then put them in a stew pan with two ounces of butter,
+one onion chopped fine, and a sprig of parsley; chop
+and mix all together and stuff the goose with it; mix
+with the chestnuts one pint of good broth, and stew
+them down in it before stuffing the goose. Boil down
+the gravy very much, and when the goose is served,
+add the juice of two oranges, half a pound of currant
+jelly, and a lemon peel in the gravy. Pour this over
+the goose when it goes to the table.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GAME, VENISON, ETC.</span></p>
+
+<p>Venison is the finest game we have South. The
+haunch or saddle is always roasted; it requires constant
+attention, and should be turned and basted frequently
+while cooking. Cover the fat with thick white
+paper while cooking; when nearly done, take off the
+paper and baste well with claret wine, butter and flour.
+Currant jelly is the usual accompaniment of roasted
+venison, and is preferred by some to wine, in cooking
+it.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_79">[Pg 79]</span>
+<span class="allsmcap">VENISON STEAK</span></p>
+
+<p>Venison steak is good fried or broiled. If to be
+broiled, season with pepper, salt, and butter, and cook
+quickly on a hot gridiron. If the meat is not fat, make
+a gravy for it of wine, flour, and butter. Serve hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VENISON PASTY</span></p>
+
+<p>This is a pie made from the bones, meat, etc., of
+venison, after the steak and haunch are taken off. Cut
+up and stew, or braise the parts of meat intended for
+the pie; season with pepper, salt, port wine, butter,
+and if liked, mushrooms; stew all until tender, then
+make a paste and finish like chicken pie. This is better
+to eat cold than hot and should be rich enough to be a
+solid jelly when cold.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SQUIRREL, OR YOUNG RABBIT PIE</span></p>
+
+<p>Cut up two or three young squirrels or rabbits; put
+them in a saucepan to cook with two ounces of butter,
+a handful of chopped mushrooms, a bunch of parsley
+and two shallots chopped; season with pepper and salt,
+and a little thyme or sweet herbs; cook them a light
+brown. Throw in a glass of white wine, a half cup of
+brown gravy from veal or chicken, and the juice of
+half a lemon. Toss all up on the fire fifteen or twenty
+minutes, and it is ready to be put in the pie. If you
+have no gravy on hand, add to the rabbits a cup of
+sweet milk, and a piece of butter, as large as a hen’s
+egg. Make a nice paste, line the sides of the pan, pour
+in the stewed rabbit, and cover with paste. Bake until
+a light brown, and eat cold or hot. It is almost as good
+as venison pie.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_80">[Pg 80]</span>
+<span class="allsmcap">HARE OR RABBIT ROASTED</span></p>
+
+<p>If the hares and rabbits are young, the ears will be
+tender. Clean the rabbits and wash them through
+several waters. If to be roasted, they must be stuffed
+with grated bread crumbs, suet or butter, a chopped
+onion, the liver of the rabbit chopped, and a lemon peel
+grated. Moisten with eggs and a little claret. Put this
+in the rabbit and sew it up; baste with butter, and
+cook for two hours. Make the gravy with the drippings
+in the pan, a little cream or milk, and flour. If
+the rabbits are old, they are good stewed slowly with
+sweet herbs, wine, water, and chopped onions, and
+thickened with flour and butter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CEDAR, OR CAROLINA RICE BIRDS</span></p>
+
+<p>These are very small, but make a delicious pie by
+stewing them with butter and sweet herbs, and baking
+them in a light paste, with plenty of gravy.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PARTRIDGE OR QUAILS</span></p>
+
+<p>Are nice roasted or broiled, and served on toast. If
+baked they require constant basting.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PIGEON PIE. VERY NICE</span></p>
+
+<p>Take six pigeons, truss them, and stuff them with
+their own livers, a little bacon, some butter, parsley,
+and rolled cracker or a small piece of bread; salt to
+taste; cover the bottom of the baking dish with slices
+of veal or beef; season with chopped parsley, mushrooms,
+pepper, salt, and butter. Place the pigeons on
+this, and cover with a nice pie crust. When the pigeons
+are placed in the pan, lay between each two pigeons
+the yolks of two hard-boiled eggs. Be sure and have
+<span class="pagenum" id="Page_81">[Pg 81]</span>
+enough gravy to keep the pie very moist. This can be
+done by adding plain beef-stock or water as the pie
+bakes. Parboil the pigeons a little, also the beef, before
+putting them in the pan, and then keep the water
+they were boiled in to fill up the pie.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROAST PIGEONS</span></p>
+
+<p>Truss them when plucked and drawn, lay thin slices
+of fat bacon on their breasts; bake them three-quarters
+of an hour, and then make a gravy with their giblets,
+which should have been boiling for the purpose.
+Chop up the livers, etc., brown them and serve with the
+pigeons. Thin the gravy with the stock the liver was
+boiled in.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO ROAST A SUCKING PIG</span></p>
+
+<p>In selecting a pig for the table, one four weeks old is
+to be preferred. Let the pig be prepared in the usual
+way by the butcher, that is scalded, drawn, etc. Stuff it
+with a mixture of two or three onions, say half a pint
+when sliced and chopped, and a dozen leaves of sage,
+pepper and salt; set this to simmer on the fire, then
+throw in half a pint of bread crumbs if the pig is small—if
+a large one, put a pint of crumbs—a quarter of a
+pound of butter, and the yolks of four eggs. Cook this
+and stuff the pig with it; sew the pig up and put it in
+the oven to roast; baste it often with a brush or swab
+dipped in olive oil, dust a little sugar over it, and brown
+it evenly. Take off the head before serving, take out
+the brains, put them in a stew pan; add to them some
+chopped parsley, pepper, and salt, a cup of the gravy
+from the pig, and the juice of a lemon. Stir this over
+the fire, and send it to the table hot in a separate boat.
+<span class="pagenum" id="Page_82">[Pg 82]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="VEGETABLES">VEGETABLES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">IRISH POTATOES, MASHED AND BROWNED</span></p>
+
+<p>Boil them without peeling; peel them while hot, mash
+them up with sweet butter, a little milk, pepper and
+salt. Many like them better when mashed and smoothed
+over with a knife blade, and slightly browned in the
+oven. They can be kept hot in this way if the meal is
+kept back for a guest, which is convenient on some
+occasions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED IRISH POTATOES. A NICE BREAKFAST DISH</span></p>
+
+<p>Wash, peel, and slice six potatoes; throw them for a
+few moments into cold, salted water, take them out in
+five minutes and place them in a stew pan on the fire;
+cover them with cold water; when tender, throw off
+all the water, pour over them half a cup of sweet milk,
+a little salt, pepper, and chopped parsley, and thicken
+them with a spoonful of butter, rolled in flour, or a teaspoonful
+of flour, beaten in carefully to prevent it from
+lumping; stew a few moments and serve in a covered
+dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PUFFS</span></p>
+
+<p>Very nice potato puffs may be made by mashing
+seven or eight potatoes smoothly, and mixing in with
+them two well-beaten eggs, two tablespoonfuls of melted
+butter, also well-beaten, and a cup of milk. Pour it
+into a pan and bake in a hot stove.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_83">[Pg 83]</span>
+<span class="allsmcap">FRIED POTATOES</span></p>
+
+<p>Wash and pare a sufficient quantity for the meal.
+Slice them in the machine, taking care to bear down
+lightly, so as to have the slices very thin. Have ready
+a vessel of very hot lard, and drop the sliced potatoes
+into it, letting them remain till they begin to brown.
+Take them out with a wire ladle, scatter a little fine
+salt over them, and serve while hot. Success depends
+almost entirely upon having the lard sufficiently hot.
+If the potatoes do not brown, but absorb fat, and are
+limp and greasy, be sure the lard must be made hotter.
+Properly fried, they may be eaten with relish when
+cold, as they are crisp and palatable.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRIED POTATOES</span></p>
+
+<p>Pare and cut the potatoes in thin slices; throw them
+as you cut them into salted water to cool, and make
+them crisp. Put them piece by piece on a dry towel
+and wipe dry, then drop them into boiling fat, enough
+to float them. As they brown dip them out with a skimmer,
+and salt them a little.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POTATO CROQUETS</span></p>
+
+<p>Take six boiled potatoes (cold mashed potatoes will
+do), add three tablespoonfuls of grated ham, a little
+pepper, salt, and chopped parsley, also, the yolks of
+three eggs; form into balls, dip in egg and roll in bread
+crumbs; fry in hot lard; garnish with parsley.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SWEET POTATOES</span></p>
+
+<p>Are good baked plain in their skins; or boiled, peeled
+and sliced, served with butter; or boiled, and then
+<span class="pagenum" id="Page_84">[Pg 84]</span>
+sliced in a pan, butter and sugar thrown over them,
+and baked in the stove. Some persons like them boiled
+and mashed with butter, and browned in the oven like
+Irish potatoes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TURNIPS, TO COOK</span></p>
+
+<p>Boil or steam them after peeling; when they are
+quite tender, you must mash them like potatoes, and
+season with pepper, salt and butter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ONIONS BOILED AND FRIED</span></p>
+
+<p>Trim and peel them, and boil them in water until
+quite tender, then dish them. Season with salt, pepper
+and butter. Many like them cut in slices and fried a
+light brown; they are good on a beefsteak when washed
+in two or three waters after being sliced, then put into
+hot lard and some of the beefsteak gravy, fried gently
+until a light color, and served around the steak.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN CORN ON THE COB</span></p>
+
+<p>Get it as fresh from the field as possible, and if you
+desire it boiled on the cob you must (when it is well
+silked) throw it into boiling salted water. Corn requires
+only fifteen minutes boiling; too long boiling
+takes out the sweetness from the grain.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED GREEN CORN</span></p>
+
+<p>Take a dozen fresh, tender ears of corn; cut it off
+the cob, and put it in a stew pan with a quart of cold
+water. No salt at first. Let it cook half an hour and
+then stir in a lump of fresh butter, a spoonful of flour,
+and salt and pepper to taste. If too dry, add a cup of
+sweet milk, or water, if the milk is not convenient.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_85">[Pg 85]</span>
+<span class="allsmcap">GREEN CORN FRITTERS</span></p>
+
+<p>Beat three eggs with a cup of milk; to this add a pint
+of boiled green corn grated; throw in flour enough to
+make a batter thick enough to drop from a spoon; salt
+and pepper to taste, beat it very hard, and drop into
+boiling lard one spoonful at a time. This is a great
+luxury and a good substitute for oysters during the hot
+season.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SUCCOTASH, OR CORN AND BEANS MIXED</span></p>
+
+<p>Boil for half an hour two pints of green shelled
+beans, or the same amount of string beans; then pour
+off the water, cut the corn from two dozen ears, put it
+in the pot among the beans; add salt and pepper, and
+cover them with boiling water. Let it boil for half an
+hour, and add a lump of butter as big as a hen’s egg,
+rolled in flour; let this boil up once and it is done.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CORN OYSTERS</span></p>
+
+<p>One pint of grated green corn, one cup of flour, one
+dessertspoonful of salt, one teaspoonful of pepper and
+an egg. Mix all together, and drop and fry in hot lard.
+This is a nice breakfast dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROASTING EAR PUDDING</span></p>
+
+<p>Cut as much corn from the cob as you require; a
+dozen ears make a large pudding. To every three ears
+allow an egg, a spoonful of butter, a little pepper and
+salt, to suit your taste; fill and cover it with sweet
+milk. Let this bake an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OKRA AND CORN FRICASSEE</span></p>
+
+<p>Put a pint of cut okra in a frying pan in which there
+is a cupful of hot lard, or the fat of side meat; let it
+<span class="pagenum" id="Page_86">[Pg 86]</span>
+fry a little, then cut into it a pint and a half of corn;
+fry it until it is thoroughly cooked, pour off some of the
+grease, and dredge in a little flour, and a half cup of
+milk; pepper and salt, to taste, must be added just before
+dishing it up.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE WAY TO COOK OKRA OR GOMBO</span></p>
+
+<p>Take a pint of young tender okra, chop it up fine,
+add to it half as much skinned, ripe tomatoes, an onion
+cut up in slices, a tablespoonful of butter, a little salt
+and pepper, and a spoonful of water; stew all together
+till tender, and serve with meat or poultry.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALSIFY FRIED IN BATTER</span></p>
+
+<p>Scrape the salsify, throw it for a few moments into
+cold water, then parboil it, drain it and cut into lengths
+of three inches; allow it now to steep until cold, in a
+bowl with two tablespoonfuls of olive oil, one of French
+vinegar, pepper and salt; let it remain in this, occasionally
+turning it until ready to fry it. Then make a
+batter with eggs, milk, and flour; dip the salsify in
+this batter, and fry in hog’s lard; fry parsley with it
+and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATOES STUFFED</span></p>
+
+<p>Take five large tomatoes, slice off that part which
+joins the stalk, cut out a little of their pulp, take out
+the seeds, and strain them; chop up the pulp with a
+handful of parsley, a slice of fat bacon, a slice of ham,
+and a cup of bread crumbs; fry all these, and season
+with butter, pepper, salt, thyme, and the yolks of two
+eggs; take it off the fire as soon as the eggs are beaten
+<span class="pagenum" id="Page_87">[Pg 87]</span>
+in, and stuff the tomatoes. Bake them for half an hour,
+pour some brown sauce or gravy over them and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATOES TO BROIL</span></p>
+
+<p>Take ripe, red tomatoes, place them on the gridiron,
+broil, and turn until done through; then serve them
+whole, so that they can be seasoned at the table.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED TOMATOES, WITH OR WITHOUT SUGAR</span></p>
+
+<p>Pour boiling water over six or eight large, ripe tomatoes,
+let them remain in it a few minutes to scald
+the skins, then take them out and skin them. Chop
+them up and put them to stew with a little salt, pepper,
+and a small piece of butter; then add a spoonful of
+rolled cracker or toasted bread, and a tablespoonful of
+sugar, if liked; if not, omit the sugar, and let them
+stew gently, for half an hour longer.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO COOK SPINACH</span></p>
+
+<p>Wash in two or three waters, as the grit adheres
+very closely to spinach; when well washed, boil it one
+half hour in clear water; add a little soda, if it does
+not look a nice green. When soft, drain it well and
+chop very fine—it cannot be too fine; add butter, salt if
+needed, and pepper to taste; garnish with hard-boiled
+eggs cut in fancy shapes; or, in early spring, it is nice
+to poach two or three eggs, and lay on the freshly
+cooked spinach.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ASPARAGUS ON TOAST</span></p>
+
+<p>The fresher this vegetable is the better; and in picking
+and washing it, all stalks not crisp and tender
+should be thrown aside. Cut off nearly all the horny
+<span class="pagenum" id="Page_88">[Pg 88]</span>
+white parts, tie the rest in neat bunches, and boil in
+salted water for twenty minutes or half an hour; then
+take it out, let it drain a minute and lay on buttered
+toast, the heads all one way; cover with rich drawn
+butter sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ASPARAGUS WITH CREAM</span></p>
+
+<p>When cream is plentiful, cut the asparagus in inch
+pieces, boil, and then throw it into rich hot cream, with
+seasoning of pepper and salt.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED MUSHROOMS ON TOAST</span></p>
+
+<p>Pull out the stems of the mushrooms, and peel them;
+melt a tablespoonful of butter in a stew pan, throw into
+the butter a little salt, pepper, and powdered mace (if
+liked), lay the mushrooms in this, upper side down,
+and stew till they are tender, which will be in about
+twenty minutes. Fry a slice of bread until it is a light
+brown, and then arrange the mushrooms over it. Serve
+hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGG PLANT</span></p>
+
+<p>Parboil egg plant, slice it and dip each piece in
+beaten egg and roll it in pounded cracker; then drop
+it in hot lard and fry brown. Season with salt and
+pepper. They are delicious cooked this way, and taste
+<a id="chg5"></a>like soft-shelled crabs. Another way is to parboil them,
+mash them up and season with eggs, onions, pepper,
+salt and butter; then place the mixture back in the
+shell, and bake. Serve in their shells.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER WAY TO COOK EGG PLANT</span></p>
+
+<p>Parboil, slice them, and without rolling them in anything
+drop them into boiling lard; season with salt
+<span class="pagenum" id="Page_89">[Pg 89]</span>
+and pepper. Some like them mashed and added to a
+batter of eggs, flour and milk, seasoned with pepper
+and salt, and then dropped like fritters into hot lard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BURR ARTICHOKES</span></p>
+
+<p>Get them young or they are not tender, wash them in
+salted water, and put them to boil. Boil until you can
+pull off a leaf easily; salt them and serve with drawn-butter
+sauce, with vinegar in it, or mustard and oil, as
+preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SNAP BEANS, STEWED AND BOILED</span></p>
+
+<p>Pick and snap them when green and tender, cut them
+small, and throw into boiling water; let them cook
+gently for two hours; then stir in a half cup of broth,
+and a cup of milk; let them stew in this for half an
+hour longer; season with salt and pepper to taste.
+Many like them cooked with a piece of lean side bacon.
+They require several hours boiling, if not very young.
+Put the beans in first, and when half done, put in a
+pound or so of bacon to an ordinary mess of beans.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN ENGLISH PEAS, TO STEW</span></p>
+
+<p>Shell a quart of green peas for a small mess. Wash
+them in cold water, and put them on to cook in a stew
+pan with a pint of boiling water, or enough to cover
+them. Let them cook half an hour, and then stir in a
+large lump of butter rolled in flour; let this cook a few
+minutes, and add a teaspoonful of white sugar, same
+of salt and pepper, and serve while hot. Do not let
+them cook dry. Lamb and green peas is a favorite
+dish in the spring of the year.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_90">[Pg 90]</span>
+<span class="allsmcap">MARROWFAT PEAS</span></p>
+
+<p>This is a late sort of green pea, and is much richer in
+taste than the earlier ones, but not so delicate. They
+must be dressed like the early peas, by boiling in water,
+and when soft, pour off the water. They are sometimes
+a little strong if the water is not changed. Fill up with
+milk, or milk and water, and boil a little longer, then
+season with butter, pepper and salt, and thicken with
+a teaspoon of flour stirred in among the peas.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIMA, OR BUTTER BEANS</span></p>
+
+<p>Shell them, and lay them in cold water for an hour
+or so before cooking; this renders them more delicate
+and mealy. When ready to cook, put them in a stew
+pan in boiling water enough to cover them; let them
+boil fast and keep them covered while cooking; examine
+them in an hour, and if soft, pour off nearly all
+the water and stir in a lump of butter, some pepper
+and salt. Lima beans and sweet corn make the finest
+succotash, although string beans are generally used.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SQUASH, STEWED</span></p>
+
+<p>If not very young, you must peel the squashes, steam
+or boil them until tender, and season them with sweet
+milk or cream, and a little butter, pepper and salt; let
+them stew down in this until they are thick, and of the
+consistence of mashed potatoes. Another way is to
+take them from the steamer, mash them with a cut-up
+onion, and a slice or two of ham; then stew them down
+thick, adding pepper and salt to taste.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_91">[Pg 91]</span>
+<span class="allsmcap">STEWED SUMMER SQUASH</span></p>
+
+<p>Gather them while young and tender. Peel, cut them
+up, take out the seeds, and put them on to boil; let
+them cook rapidly until very tender. Drain them well
+in a colander, and mash with a wooden spoon. Put this
+pulp in a stew pan with a small piece of butter, a gill
+of cream, and a little pepper and salt; cook this, and
+stir constantly until the squash is dry. Serve very hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PUMPKIN WITH SALT MEAT</span></p>
+
+<p>This is very good cooked with salt meat and brown
+sugar. Slice the pumpkin and put it in the oven with
+brown sugar, or good molasses; slice some smoked
+meat and lay it in among the pumpkin; cook it tender.
+It is better than many things with more reputation.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CAULIFLOWER, WITH WHITE SAUCE</span></p>
+
+<p>Remove the green stalks, and if the heads are large,
+divide them into quarters; wash and boil them with a
+little pepper, butter and salt; serve with drawn butter
+or white sauce, when they become soft and tender.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEWED CABBAGE</span></p>
+
+<p>Cold cabbage left from dinner can be drained from
+the pot liquor in which it was boiled, and then simmered
+for half an hour in water, or milk and water;
+pour off all the water when it is tender, and stir in the
+pot a lump of butter or clarified drippings; let it cook
+gently, then throw in a cup of milk or cream; thicken
+<span class="pagenum" id="Page_92">[Pg 92]</span>
+it with flour, and season with pepper and salt. Serve
+with the cream gravy poured over the cabbage.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BEETS BOILED</span></p>
+
+<p>Wash the beets clean, but do not trim the roots, or
+they will bleed and lose their sweetness. If the beets
+are young and tender, they are nice cooked whole, and
+then stewed in a little butter, with sugar, salt and vinegar
+added. Let them simmer in this batter for twenty
+minutes, and serve. If the beets are large, boil, and
+slice them when cooked, and season with vinegar, pepper
+and salt, or slice them, and serve with butter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PARSNIP FRITTERS</span></p>
+
+<p>Boil the parsnips in salted water until they are done;
+make a batter of an egg, a spoonful of milk and flour,
+pepper and salt, and when the parsnips are cool
+enough to handle cut them in rounds, dip them in the
+batter and drop them into hot lard; fry a light brown,
+turn them and fry the other side. When brown on both
+sides, drain them from the grease. They are good,
+mashed like turnips.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MACARONI IN A MOULD</span></p>
+
+<p>Boil macaroni till it is tender, line a mould with it,
+fitting it in closely. Make a mince of any kind of meat,
+raw or cooked; season with sweet herbs, butter, pepper,
+chopped eschalot, and a couple of eggs; fill the mould
+with this and boil for twenty minutes. Serve with
+white sauce No. 10 put around the macaroni.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_93">[Pg 93]</span>
+<span class="allsmcap">MACARONI AND GRATED CHEESE</span></p>
+
+<p>Take a quarter of a pound of macaroni, break into
+lengths, and throw it into cold water to soak, an hour
+or so after breakfast. Boil it an hour, take it out of
+the pot and put in the bottom of the pan a layer of the
+boiled macaroni and then a layer of grated cheese;
+strew over the top a teaspoonful of salt and some
+lumps of butter as big as a nutmeg. Then fill up the
+pan with new milk and bake until browned on top, but
+never let it get dry; it is better to put water in, if your
+milk has given out, than to let it get the least dry. This
+is a rich dish when well made, but a poor one if badly
+made, and served dry.
+<span class="pagenum" id="Page_94">[Pg 94]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="EGGS_OMELETS_ETC">EGGS, OMELETS, ETC.</h2>
+</div>
+<hr class="medium">
+
+<p><em>In choosing eggs</em> hold each one up to the light; if
+fresh, the white will be clear and the yolk distinct; if
+they are not good, they will have a clouded appearance.</p>
+
+<p><em>Eggs for boiling</em> must be as fresh as possible; they
+may be kept fresh for several weeks by packing them
+in bran. Lay the small end of the egg downward in the
+box. You may also keep them for months by greasing
+them with melted lard, or beef fat, or in a weak brine
+of lime water and salt; strong lime water will eat the
+shell, and if <em>very</em> strong will cook the eggs. Add to a
+common bucket of water a pint of salt and a pint of
+lime; stir it well, and it is ready to receive the eggs.</p>
+
+<p><em>Omelets</em> require a thick bottomed pan, as an ordinary
+pan is too thin and would scorch the eggs before
+they could be properly cooked. For turning omelets,
+eggs, fried parsley, etc., have a skimmer spoon with a
+flat, thin blade, with holes, to let the fat from the fry.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO BOIL EGGS IN THEIR SHELLS, SOFT OR HARD</span></p>
+
+<p>Wash the eggs clean, drop them as wanted in a stewpan
+of boiling water; if you desire them soft, let them
+boil just three minutes by the watch; if only the yolk is
+to be soft five minutes will do it; but if wanted very
+hard for salad, sandwiches, etc., let them boil ten or
+fifteen minutes. Then put them in cold water, to make
+them peel easily. If soft-boiled eggs are kept in the
+<span class="pagenum" id="Page_95">[Pg 95]</span>
+shell before eating them, they will harden very much
+from the heat of the shell.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGGS, AU GRATIN, FOR LENT</span></p>
+
+<p>Boil the eggs hard, peel and cut them in slices, and
+lay them in a deep dish in close circular rows. Make a
+sauce of a tablespoonful of butter, the yolks of four
+eggs, a little grated cheese and half a cup of sweet
+milk. Stir this over the fire until it thickens, pour it
+over the eggs, strew some bread crumbs on the top, and
+bake for about ten minutes; then send to table hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POACHED EGGS WITH TOAST AND ANCHOVY PASTE</span></p>
+
+<p>Toast six pieces of bread, shape them round, before
+browning; keep them where they will be hot until you
+poach the eggs. Take a tin dipper, half fill it with boiling
+water, and drop it gently into the pot again, holding
+it so that none of the water from the pot can get
+into the dipper; keep it firm by holding it yourself or
+getting it held for you, and break a nice fresh egg into
+the dipper; let it stand until the white is firm. Lay
+each egg on one of the slices of toast, use butter and
+salt on the toast for both egg and toast; break each egg
+in this way until your six eggs and six pieces of toast
+are used; butter very freely, and serve hot. Anchovy
+paste may be spread on the toast before the eggs are
+put on, but it is a nice dish without it and very suitable
+for a delicate breakfast.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_96">[Pg 96]</span>
+<span class="allsmcap">POACHED EGGS AND HAM</span></p>
+
+<p>Poach your eggs in a tin dipper, as directed, and
+when done put them on round slices of broiled or fried
+ham. Many prefer this to fried ham and eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGGS WITH BROWNED BUTTER AND VINEGAR</span></p>
+
+<p>Put four ounces of butter into an omelet pan over
+the fire; as it begins to sputter, break the eggs into it
+without disturbing the yolks, season with pepper and
+salt; fry the eggs carefully and remove them on to the
+dish in which they are to be served. Put two ounces
+more butter in the pan, fry it of a brown color; put to
+the butter two tablespoonfuls of vinegar, pour it over
+the eggs and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OMELETTE AU NATUREL</span></p>
+
+<p>Break eight eggs into a bowl; add a teaspoonful of
+salt, half as much pepper, beat up the whole very hard
+and throw in a tablespoonful of water. Have the omelet-pan
+on the fire with a cup of sweet butter heated to
+a gentle heat (fierce heat would scorch the eggs); pour
+the eggs into the heated butter; raise it as it cooks,
+with a skimmer-spoon, turn in the brown edges, or
+turn one half over the other, as it keeps in the lusciousness
+of the omelet. Keep gently rolling it, as it cooks,
+until, when done, it is round like a small roly-poly
+pudding. Omelette au naturel is the basis of all omelets,
+for, by substituting different seasonings, you have
+all the varieties of them. Parsley and onion chopped
+fine and mixed with the eggs is one variety; grated
+ham and parsley is another; sugar makes another class,
+and so on.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_97">[Pg 97]</span>
+<span class="allsmcap">A NICE OMELET WITH GREEN ONION</span></p>
+
+<p>Beat the whites and yolks of six eggs separately, put
+in a tablespoonful of butter, a spoonful of chopped
+green onion and one of fine-cut parsley, and mix with
+the eggs; then put it into a thick-bottomed pan, in
+which you have placed a half cup of butter. Roll it up
+as it cooks, and tilt the pan on one side, that the omelet
+may cook on the other side; roll up again as it cooks.
+Do not let it get hard and brown, but keep it soft. Keep
+on rolling as well as you can; a little practice will make
+you perfect. When the eggs cook, butter, pepper and
+salt them, and turn on a dish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OMELET FOR ONE PERSON</span></p>
+
+<p>Beat two eggs—yolks and whites separately; in a
+bowl put a tablespoonful of water, a little parsley, a
+teaspoonful of butter, and a little green onion, if liked;
+beat the eggs into this, and whisk all very rapidly for
+a few minutes; then pour it into a pan, where there is a
+tablespoonful of butter just hot enough to color the
+eggs; cook them very slowly, and roll up the omelet as
+it cooks until it is like a rolled pancake; pepper and
+salt it at the last moment of cooking, as putting in salt
+too soon makes eggs tough.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OMELET WITH PARMESAN CHEESE</span></p>
+
+<p>Break six eggs into a bowl, add a gill of cream, four
+ounces of grated cheese, some pepper and a little salt;
+beat the whole together, pour into a pan, roll up and
+bake as directed. Butter it well before sending to table.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_98">[Pg 98]</span>
+<span class="allsmcap">OMELET WITH SUGAR</span></p>
+
+<p>Beat six eggs, whites and yolks separately, with
+seven spoonfuls of powdered sugar. Flavor with lemon,
+and bake like a pudding for ten or fifteen minutes, or
+just long enough to set the eggs. Longer baking will
+spoil the jelly-like consistency of the omelet.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OMELETTE SOUFFLE</span></p>
+
+<p>Beat six eggs, the whites and yolks separately; put
+to the yolks four dessertspoonfuls of white sugar powdered,
+and the yellow rind of a lemon chopped very
+fine; mix them thoroughly, whip the whites to a high
+froth and add them to the yolks. Put quarter of a
+pound of butter into the pan, over a brisk fire, and as
+soon as it is completely melted pour in the mixture;
+stir it that the butter may be completely incorporated
+with the eggs. When it is so, put it in a buttered dish
+and set it over hot embers or ashes, strew powdered
+sugar over the top and color it with a hot shovel; this
+may be done in the oven. Serve as soon as possible, as
+it soon falls and so the appearance is spoiled.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OMELETTE SOUFFLE IN A MOULD</span></p>
+
+<p>Break six fresh eggs, separate the whites from the
+yolks, put with the yolks three spoonfuls of rice flour
+and a tablespoonful of orange-flower water; stir these
+well together, whip the whites of the eggs to a high
+froth, and mix them with the yolks. Pour the mixture
+into a buttered mould, about half full; bake it in a
+moderate oven for half an hour. When done turn it on
+<span class="pagenum" id="Page_99">[Pg 99]</span>
+to a dish and serve quickly. This omelet must be clear
+and shake like a jelly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A DELICIOUS OMELET</span></p>
+
+<p>Beat separately, and lightly, six eggs; add to them a
+tablespoonful of chopped green onion, and the same of
+parsley, chopped fine; beat them into the eggs with
+two tablespoonfuls of water, and at the last moment
+a little salt. Have a thick-bottomed skillet or pan on
+the fire, put in a teaspoonful of nice sweet butter, and
+when this is hot put in the eggs. Take a broad-bladed
+knife and keep rolling the omelet as it sets; do not let
+it get too brown, but roll it in an oblong shape; never
+turn an omelet over, but push and roll it, as described,
+then slide it on a hot dish, pour a spoonful of melted
+butter over it, and send it to table hot. A wood fire is
+the best, over which to cook an omelet, as you want
+only a blaze; a great heat in the stove makes it impossible
+to have the eggs of the light delicate brown
+required.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPANISH OMELET</span></p>
+
+<p>Beat up six eggs until quite light, add to them a cup
+of chopped ham and two small onions minced very fine.
+The onions should be cooked a little before being put
+into the eggs, or they will not be cooked enough. When
+mixed together put it into a thick-bottomed pan and
+commence rolling. When it is a light brown, give it the
+last roll, let it lie a moment in the pan, then dish it.
+Put fresh butter as it goes to table, for the butter the
+omelet is fried in is never good to send to table.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_100">[Pg 100]</span>
+<span class="allsmcap">OMELET WITH OYSTERS</span></p>
+
+<p>Break eight or ten eggs in a basin, whip them up well,
+add a gill of cream, a tablespoonful of sweet butter, a
+spoonful of chopped parsley, pepper and salt to taste;
+beat it again very light, then stir in a pint of chopped
+oysters, and when the butter is hot put in the omelet.
+When the eggs have partly set, roll the omelet in form
+of a cushion, which you can do by using the tin slice.
+Brown delicately, and serve with a little melted butter
+or some sauce you prefer.</p>
+
+<p>Grated Parmesan cheese is very fine in place of the
+chopped oysters; also, ham, in the above omelet, is an
+acceptable addition.
+<span class="pagenum" id="Page_101">[Pg 101]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="SALADS_AND_RELISHES">SALADS AND RELISHES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">GARNISHES</span></p>
+
+<p>Parsley is most universally used to garnish all kinds
+of cold meats, boiled poultry, broiled steak and fish of
+many kinds. Horse-radish is much liked on roast beef;
+slices of lemon are liked by many on broiled fish or
+boiled calf’s head, etc. Mint is liked by many on roast
+lamb, and currant jelly is generally liked on game,
+ducks, etc.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MUSHROOM CATSUP</span></p>
+
+<p>Lay fresh mushrooms in a deep dish, strew a little
+salt over them, then a fresh layer of mushrooms and
+salt, till you get in all the mushrooms. Let them stay
+in this brine three days; then mash them fine, add to
+each quart a spoonful of <a id="chg6"></a>vinegar, half a spoonful of
+pepper and a teaspoonful of cloves; pour all this in a
+stone jar, and place the jar in a pot of boiling water;
+let it boil two hours, then strain it without squeezing
+the mushrooms. Boil the juice fifteen minutes, and
+skim it well; let it stand a few hours to settle; bottle
+and cork it well. Keep it cool, or it will ferment.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A DELICIOUS FLAVOR FROM THYME, ETC.</span></p>
+
+<p>A delicious flavor from thyme, mint, sweet marjoram
+and rosemary may be obtained when gathered
+in full perfection. They should be picked from the
+stalks and put into a large jar, then pour strong vinegar
+<span class="pagenum" id="Page_102">[Pg 102]</span>
+or brandy over them; let them stay in this twenty-four
+hours, then take the herbs out, and throw in fresh
+bunches; do this three times, then strain the liquor or
+vinegar. Cork and seal the bottles tight. Do not let
+the herbs stay more than twenty or twenty-four hours
+in the liquid before straining, for fear of imparting an
+unsavory taste. This is very useful in soups.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CELERY AND SWEET HERBS VINEGAR</span></p>
+
+<p>Take two gills of celery seed, pound them and put
+them in a bottle; fill the bottle with sharp vinegar,
+shake it every day for two weeks, then strain and
+bottle it for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN TOMATO SOY, OR SAUCE</span></p>
+
+<p>Slice a peck of green tomatoes thin, salt them thoroughly,
+using a pint of salt. Let them stay in this all
+night, and in the morning drain them from the salt,
+wash them in cold water, and put them in a kettle with
+a dozen cut-up raw onions, two tablespoonfuls of black
+pepper, same of allspice, a quarter of a spoonful of
+ground mustard, half a pound of white mustard seed,
+and a tablespoonful of red pepper. Cover all with
+strong vinegar, and boil it until it becomes like jam.
+Stir it frequently while it is boiling or it will scorch.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SUPERIOR TOMATO CATSUP</span></p>
+
+<p>Get a bushel of ripe tomatoes, scald them until they
+are soft enough to squeeze through a sieve. When
+strained, add to the pulp a pint and a half of salt, four
+tablespoonfuls of ground cloves, same of cayenne pepper,
+a quarter of a pound of allspice and a tablespoonful
+of black pepper, a head of garlic skinned and
+<span class="pagenum" id="Page_103">[Pg 103]</span>
+separated, and a half gallon of vinegar. Boil until it
+is reduced one-half, then bottle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO CATSUP</span></p>
+
+<p>Take enough ripe tomatoes to fill a jar, put them in
+a moderate oven, and bake them until they are thoroughly
+soft; then strain them through a coarse cloth
+or sieve, and to every pint of juice put a pint of vinegar,
+half an ounce of garlic sliced, a quarter of an
+ounce of salt, and the same of white pepper finely
+ground. Boil it for one hour, then rub it through a
+sieve, boil it again to the consistency of cream; when
+cold, bottle it, put a teaspoonful of sweet oil in each
+bottle; cork them tight, and keep in a dry place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO CATSUP. RECIPE FOR MAKING A SMALL QUANTITY</span></p>
+
+<p>Take a gallon of ripe tomatoes, skin them by pouring
+boiling water over them; let them get cold and put
+them in a stew pan with four tablespoonfuls of salt, and
+the same of ground black pepper, half a spoonful of
+ground allspice, and three spoonfuls of ground mustard.
+Throw in eight pods of red pepper, and let all
+stew slowly until the tomatoes are soft and tender.
+Thin the mixture with enough vinegar to allow the
+catsup to be strained through a sieve; cook it fifteen
+minutes, and bottle up when cold. This will last in any
+climate, if well boiled and made according to these
+directions. Keep always in a cool, dark closet or cellar.
+Light ruins all catsups, pickles or preserves, when they
+are exposed to it. This is a fine recipe.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRENCH CHICKEN SALAD</span></p>
+
+<p>Roast one or two nice chickens, season them well,
+and when cooked, put them by to cool. Just before
+<span class="pagenum" id="Page_104">[Pg 104]</span>
+serving the dish, carve the fowls in small pieces, taking
+out all the large bones. Make a dressing of the
+yolks of six hard-boiled eggs to each fowl, mash the
+yolks very smooth with a wooden spoon and pour
+gently on them in a little stream a cup of olive oil;
+beat the eggs all one way till they are creamed. Add
+now a cup of vinegar to two fowls, a half cup to one,
+pepper, salt, and drop a little vinegar on the fowl, then
+pour on the dressing. Arrange on the dish, cool, fresh
+lettuce heads quartered, and slice six more hard-boiled
+eggs over all as a garnish. A few red beets are a
+handsome addition, mixed with the green lettuce and
+yellow eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHICKEN SALAD FOR A SMALL COMPANY</span></p>
+
+<p>Boil four eggs hard, throw them in cold water; when
+cool, take the yolks of two in a bowl, pour over them
+a spoonful of mixed mustard, an ounce of sweet oil, a
+saltspoonful of salt, and a little black pepper; mix this
+carefully, pouring in the oil a little at a time; when
+it is smooth, pour in four tablespoonfuls of good vinegar,
+and one-half a teaspoonful of sugar. This is the
+dressing for your salad.</p>
+
+<p>The chicken is supposed to be already boiled or
+baked. When cold, pick all the flesh from the bones
+and pile it in the centre of a glass bowl, or dish; mix
+with it three heads of celery, cut up fine, and season
+it with pepper and salt. About the time you wish it
+served, take six or seven heads of white-heart lettuce,
+split them, and place them closely around the cut-up
+chicken, and pour over it all the dressing. This is a
+plain and economical way, but if wanted richer, it is
+easy to add more eggs, and trim the salad with sliced
+hard-boiled eggs, over the top.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_105">[Pg 105]</span>
+<span class="allsmcap">A NICE CHICKEN SALAD</span></p>
+
+<p>Cut up the white parts of four or five heads of
+celery, reserving the green leaves. Pick all the meat
+from a fine baked chicken, chop this up, and mix it
+with the cut-up celery; lay it in a glass or china dish,
+where it will be cool.</p>
+
+<p>To make the dressing, rub the yolks of six hard-boiled
+eggs to a paste, with two spoonfuls of mixed
+mustard, a teaspoonful of white sugar, and enough oil
+to make it perfectly smooth; put this in slowly, a little
+at a time, and finish the dressing by pouring in half
+a cup of vinegar. Pour this over the celery and chicken,
+and garnish with white heads of split lettuce, also the
+reserved celery leaves, and four sliced hard-boiled
+eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POTATO SALAD</span></p>
+
+<p>Slice a pint of cold potatoes, put them in a dish,
+chop over them six eschalots, pepper and salt them,
+and pour over them a dressing of two tablespoonfuls
+of oil, one of made mustard, and half a cup of vinegar;
+it is better without eggs.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POTATO SALAD</span></p>
+
+<p>Slice cold potatoes, add to them chopped eschalots,
+and season with pepper, salt, mustard, oil, tomato
+catsup and vinegar. Garnish with sprigs of parsley.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO SALAD, WITH OR WITHOUT SHRIMP</span></p>
+
+<p>Slice a dozen large tomatoes, slice with them three
+or four sweet peppers, then pepper and salt the tomatoes;
+lay slices of tomato and a little sweet pepper
+until the dish is full. Pour over all a dressing of oil,
+mustard and vinegar. A pint of shelled shrimp is a
+great improvement to this salad, but it is good without.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_106">[Pg 106]</span>
+<span class="allsmcap">JAMBALAYA OF FOWLS AND RICE</span></p>
+
+<p>Cut up and stew a fowl; when half done, add a cup
+of raw rice, a slice of ham minced, and pepper and
+salt; let all cook together until the rice swells and
+absorbs all the gravy of the stewed chicken, but it
+must not be allowed to get hard or dry. Serve in a
+deep dish. Southern children are very fond of this;
+it is said to be an Indian dish, and very wholesome as
+well as palatable; it can be made of many things.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COLD SLAW WITH HOT SAUCE</span></p>
+
+<p>Chop fine a firm white head of cabbage, or better
+than that, slice it with a patent slicer; lay it in very
+cold water for an hour, then take it out, drain it, and
+when drained thoroughly, place it in the dish it is to
+be served in and pour over it the following sauce:
+Take two cups of strong vinegar to a quart of cut
+cabbage, stir in it one teaspoonful of mustard and salt,
+a tablespoonful of butter, and three teaspoons of white
+sugar. Make this all hot, and at the last moment stir
+in the yolks of two or three eggs; stir rapidly and pour
+on to the chopped cabbage in the dish. It should be
+served instantly or the sauce will harden.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN COLD SLAW, WITH VINEGAR</span></p>
+
+<p>This is made by chopping or slicing the cabbage as
+in the above recipe. When it is soaked, and is cool
+and firm, dust pepper on it, throw in a little salt and
+pour over it a cup of cold, sharp vinegar. Sliced hard-boiled
+eggs are a great improvement if put over the
+cabbage when sent to table. Sliced onions also make
+a good salad when seasoned with salt, pepper and vinegar.
+Mix a little sweet, sliced vegetable pepper with
+the onions.
+<span class="pagenum" id="Page_107">[Pg 107]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="PICKLES">PICKLES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">HINTS ON THEIR MANAGEMENT</span></p>
+
+<p>Pickles should always have vinegar enough to cover
+them; those intended for immediate use should be
+kept in wide-top stone-ware jars. Keep a cloth folded
+upon the pickles, and the jar covered with a plate or
+wooden vessel; they should occasionally be looked over,
+and the softest and least likely to keep, used first.
+Pickles intended for use the following summer should
+be assorted from the remainder when first made;
+choose those most firm, and of equal size; put them
+into stone, or glass-ware, with fresh vinegar to cover
+them; cover the vessel close, with several thicknesses
+of paper, or a tin cover, or if wide-mouthed bottles are
+used, cork them tightly.</p>
+
+<p>Cucumbers may be put down in a strong salt and
+water brine, to be greened and pickled as they are
+wanted. Keep them under the brine. When wanted,
+freshen them in two or three changes of water, for two
+or three days, until by cutting one open, you find it but
+little salt; then pour scalding vinegar over them three
+times, and keep them covered; add spices and seasoning
+to the vinegar, to suit the taste.</p>
+
+<p>The vessels in which pickles have been, whether of
+glass, wood, or stone, will never be fit for preserved
+fruit; they will surely spoil if put in them. After
+pickles are used, throw out the vinegar, wash the
+vessels first in cold water, then pour hot water into
+them, cover and let it remain until cold, then wash,
+<span class="pagenum" id="Page_108">[Pg 108]</span>
+wipe, and dry them near the fire or in the sun, and
+set them away for future use. Wooden ware will require
+to be wet occasionally, or to be kept in a damp
+place, that it may not become leaky. Should catsups
+seem frothy or foamy, put them in a bright brass, or
+porcelain kettle, over the fire; boil slowly, and skim
+until no more scum rises, then turn into an earthen
+vessel to cool, after which put in bottles and stop
+them tight.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PICKLE CUCUMBERS PLAIN WITHOUT SPICES</span></p>
+
+<p>Take one hundred small cucumbers, or more, if you
+wish, salt them freely, and let them remain eight or
+ten hours; then drain them, put them into boiling
+vinegar enough to cover them, and place vine leaves
+among and over them to green them; let them scald a
+few minutes in the vinegar, and take them from the
+fire, but place them near it to keep warm and become
+green; if the leaves turn yellow, put fresh ones among
+them. When green you can pack them away in jars;
+season them at any time you may desire, as they
+will keep well if scalded thoroughly with the boiling
+vinegar.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CUCUMBER PICKLES IN WHISKEY</span></p>
+
+<p>Prepare your cucumbers as usual by letting them
+stay a few days in brine, or if time is an object scald
+them in brine, and then proceed to pickle them. The
+same brine may be used many times, pouring it boiling
+hot on each mess of cucumbers. If you have no vinegar
+convenient drop your scalded cucumbers into a
+mixture of one part whiskey and three parts water.
+<span class="pagenum" id="Page_109">[Pg 109]</span>
+Secure them carefully from the air, and by Christmas
+they will be fine, firm, green pickles, and the whiskey
+and water will be excellent vinegar. Add spices after
+they are pickled. If you do not wish all your pickles
+spiced, keep a stone-pot of well-spiced vinegar by itself,
+and put in a few at a time as you want them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CUCUMBER AND ONION PICKLE</span></p>
+
+<p>Take a dozen fine crisp cucumbers and four large
+onions. Cut both in thick slices, sprinkle salt and
+pepper on them, and let them stand. Next day drain
+them well and scald them in boiling vinegar; cover
+close after scalding. Next day scald again with a bag
+of mace, nutmeg and ginger, in the vinegar; then place
+them in jars and cork close. If the vinegar seems to
+have lost its strength, replace with fresh, and put the
+bag of spices in again to keep the flavor.</p>
+
+
+<p class="p2 center"><span class="allsmcap">OLD-TIME SWEET PICKLED CUCUMBERS</span></p>
+
+<p>Put your cucumbers in brine for eight days; slice
+them without soaking; let the slices be an inch thick.
+When cut, soak them until the salt is nearly out,
+changing the water very often. Then put them in a
+kettle, with vine leaves laid between the layers;
+cover them well with leaves, and sprinkle pulverized
+alum all through them, to harden and green them, then
+cover with vinegar, and set them on the back of the
+stove until they become green. Take the cucumbers
+out and boil them a little in ginger tea (half an hour
+will be enough). Make a syrup of one quart of strong
+vinegar, and one pint of water, three pounds of sugar
+to four pounds of cucumbers, with one ounce of cinnamon,
+<span class="pagenum" id="Page_110">[Pg 110]</span>
+cloves, mace and white ginger to every ten
+pounds of fruit. Make this syrup hot, and put in the
+cucumbers and boil them until clear. When they are
+clear take them out and boil the syrup until it is thick
+enough to keep. Pour it over the cucumbers, which
+should have been placed in jars ready for the syrup.
+They are now ready to use, or seal up, as may be
+desired. If not convenient to pickle after eight days
+salt brining, it does not hurt to let them remain a few
+days longer.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PICKLED EGGS</span></p>
+
+<p>When eggs are abundant and cheap, it is well to
+pickle some for a time of scarcity. Boil three or four
+dozen eggs for half an hour, let them cool, and then
+take off the shells, and place them in wide-mouthed
+jars, and pour over them scalding vinegar. Season
+the vinegar with whole pepper, cloves, or allspice, ginger,
+and a few cloves of garlic. When cold, they must
+be bunged down very close. Let them be well covered
+with the vinegar, and in a month they will be fit for
+use. The above pickle is by no means expensive, and
+as an accompaniment to cold meat is not to be surpassed
+for piquancy and gout.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SWEET PICKLE OF FIGS</span></p>
+
+<p>Put the figs in brine at night; in the morning, or
+after being in brine about twelve hours, take them out,
+wash off the salt, and put them in alum water for
+three hours. Then take them out and scald them in
+hot water until heated through. Make a syrup of a
+<span class="pagenum" id="Page_111">[Pg 111]</span>
+quart of vinegar, a pint of sugar with a tablespoonful
+of cinnamon, mace, and cloves each; boil half an hour,
+and pour on the figs boiling hot. Repeat the boiling
+next day, and bottle up and seal for future use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SWEET PLUM PICKLE</span></p>
+
+<p>Take eight pounds of fruit, four pounds of sugar,
+two quarts of vinegar, one ounce of cinnamon and one
+of cloves. Boil the vinegar, sugar and spices together;
+skim it carefully and pour it boiling on the fruit; pour
+it off, and skim and scald each day for three days;
+it will then be fit for use. If for putting away, scald it
+the fourth time and cork up tightly. Plums prepared
+in this way are superior to the old way, with
+sugar alone.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GREEN TOMATO SWEET PICKLE</span></p>
+
+<p>Slice tomatoes until you have seven pounds, sprinkle
+them with salt, and let them stand twenty-four hours.
+Then soak them for the same length of time in fresh
+water to get the brine from them. When drained off
+and ready, allow four and a half pounds of sugar, one
+ounce of cinnamon, one ounce of cloves, and enough
+vinegar to cover them. Boil the compound together
+and pour it over the tomatoes; let them stand twenty-four
+hours, then bring all to a boil, and tie away in
+jars, and keep in a cool place away from the light.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CANTALOUPE SWEET PICKLE</span></p>
+
+<p>Take a ripe cantaloupe, quarter it, remove the seeds
+and cut it into pieces an inch square. Put the cut
+pieces in a stone crock, and pour on scalding vinegar;
+when it cools heat it again, and return it to the cantaloupe.
+<span class="pagenum" id="Page_112">[Pg 112]</span>
+Repeat this next day. On the fourth day
+take out the fruit and add fresh vinegar to cover it.
+To every quart of this vinegar add three pounds of
+loaf sugar, and five pounds of cantaloupe. Put to
+them nutmeg, cinnamon and mace, to taste. Put all
+in a porcelain-lined kettle and simmer until the fruit
+can be pierced with a straw. Pack it in small jars
+and keep in a cool place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOPPED CABBAGE PICKLE</span></p>
+
+<p>Put together one pint of chopped onions, three gills
+(or three wineglassfuls) of white mustard seed, three
+tablespoonfuls of ground mustard and the same of
+celery seed; add a pound of brown sugar and three
+quarts of good vinegar. Cook this compound slowly
+until it begins to thicken, then pour it hot upon two
+gallons of chopped cabbage, which should be shaved or
+chopped very thin. This pickle is ready to bottle for
+use when it has boiled fifteen minutes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PICKLE CABBAGE. A VERY NICE YELLOW PICKLE</span></p>
+
+<p>Cut four cabbage heads into eighths, if large, or
+quarters, if small; they must be white and tender.
+Soak it in strong brine for three days and scald it in
+clear water until you can pierce it with a straw. Take
+it out and dry it on large dishes for twenty-four hours.
+Then put it into strong vinegar, with powdered turmeric,
+sufficient to color the cabbage yellow. Let it
+remain in this vinegar ten days; then take it out and
+drain on a sieve for several hours. Have the following
+spices prepared, then pack in a jar alternately one
+layer of cabbage and one of spices. For each gallon
+<span class="pagenum" id="Page_113">[Pg 113]</span>
+of vinegar allow five pounds of sugar, three ounces of
+turmeric, two of ginger, four of horseradish, two of
+white mustard seed, one-half ounce of celery seed,
+quarter of an ounce of mace, two ounces of whole pepper,
+white if you can get it, and four ounces of garlic.
+Scald the vinegar and sugar together, and pour hot on
+the cabbage and the spices. Cover tight, and you will
+have an admirable pickle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PICKLE RED CABBAGE</span></p>
+
+<p>Slice the cabbage and sprinkle with salt. Let it
+remain three days; drain, and pour over it boiling
+vinegar in which you have put mace, bruised ginger,
+whole pepper and cloves; let it remain in this until
+next day. Then give one more scald, and it is ready
+to put up for use. The purple red cabbage is the best.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOW-CHOW PICKLE</span></p>
+
+<p>Take a quarter of a peck each, of green tomatoes,
+pickling-beans, and white onions (scald the onions
+separately), add one dozen cucumbers, green peppers,
+and a head of cabbage chopped. Season with ground
+mustard, celery seed, and salt to taste. Pour over
+these the best cider vinegar to cover them, and let all
+boil two hours, and while hot add two tablespoonfuls
+of sweet oil and the same of white sugar. Bottle and
+seal up carefully in wide-mouthed glass jars.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PICKLED CAULIFLOWER</span></p>
+
+<p>Take large, ripe, full-blown cauliflowers; divide the
+pieces equally and throw them into a kettle of boiling
+water; boil them until a little soft, but not as much as
+if for the table. Take the pieces out and let them cool,
+<span class="pagenum" id="Page_114">[Pg 114]</span>
+then scald an ounce of mace, to each quart of good
+cider vinegar, and pour it hot on the cauliflower.
+Spices such as are usually used in pickling, improve
+this recipe, and should be tied in a bag and thrown in
+with the pickle at the last, remembering not to use
+dark spices, as they discolor the cauliflower. White
+pepper, white mustard seed and ginger are the spices
+suitable for this pickle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PICKLED LEMONS</span></p>
+
+<p>They should be small and have a thick rind. Rub
+them hard with a piece of flannel, then slit them
+through the rind in four quarters, but not through the
+pulp; fill the slits with salt hard pressed in, set them
+upright in a crock four or five days, until the salt
+melts. Turn them each day in their own liquid until
+they get tender. Make the pickle to cover them of
+vinegar, some of the brine of the lemons, pepper and
+ginger; boil this pickle and skim it well, and when cold
+put it over the lemons with two ounces of mustard seed
+and two cloves of garlic, to six lemons. This is fine
+for fish when the lemons are all used.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PICKLE ONIONS</span></p>
+
+<p>Peel the onions, boil some strong salt and water and
+put it over them, cover, and let them stand twenty-four
+hours, then take them up with a skimmer; make some
+vinegar boiling hot, put to it whole pepper and mustard
+seed, and pour it over the onions to cover them;
+when cold cover close.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PREMIUM MUSTARD PICKLE</span></p>
+
+<p>Soak three quarts of small cucumbers, gherkins, or
+green tomatoes, in strong salt water for three days;
+<span class="pagenum" id="Page_115">[Pg 115]</span>
+then put them into fresh cold water for a day or two,
+then scald them in plain vinegar and set them by in a
+place to cool. Take a gallon of vinegar, add to it one
+ounce of white mustard seed, two ounces of turmeric,
+three of sliced ginger, two of shredded horseradish,
+one-half pound of mustard, three pounds of brown
+sugar, one-half pint of sweet oil, one ounce each of
+celery seed, black pepper, cloves, mace, and one teaspoonful
+of cayenne pepper. Boil all these ingredients
+for fifteen minutes and pour it on the cucumbers,
+gherkins, or other scalded vegetable you may wish to
+pickle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WALNUT PICKLE</span></p>
+
+<p>Pick the walnuts about the Fourth of July. They
+should be so soft that a pin can be run through them.
+Lay them in salt and water ten days, change the water
+two or three times during the ten days. Rub off the
+outside with a coarse cloth and proceed to finish the
+pickle. For one hundred nuts, make a pickle of two
+quarts of vinegar, one ounce of ground pepper, same
+of ginger, half an ounce of mace, cloves, nutmegs and
+mustard seed. Put these spices in a bag, lay it in the
+vinegar and boil all together a few minutes; then set
+the pickle away for use. If the vinegar is not very
+strong, add fresh vinegar to the last scalding of the
+pickles.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PICKLED OYSTERS</span></p>
+
+<p>Take fine large oysters, put them over a gentle fire in
+their own liquor, and a small lump of butter to each
+hundred oysters. Let them boil ten minutes, when
+they are plump and white; take them from their liquor
+with a skimmer and spread them on a thickly folded
+cloth. When they are firm and cold take half as much
+<span class="pagenum" id="Page_116">[Pg 116]</span>
+of their own liquor and half of good vinegar, make this
+hot, and take a stone crock, put in a layer of oysters, a
+spoonful of ground mace, a dozen cloves, allspice, and
+whole pepper alternately. If to be kept, put them in
+glass jars with a little sweet oil on top. Stop them
+and seal tight, and they will, if kept in a cool place, be
+good for months.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COUNTRY GREEN PICKLE</span></p>
+
+<p>One peck of tomatoes, eight green peppers to be
+chopped fine. They must be the vegetable or sweet
+pepper. Soak the tomatoes and pepper twenty-four
+hours in weak brine; drain off the brine, and add to
+the green tomatoes a head of finely chopped cabbage;
+scald all in boiling vinegar twenty minutes. Skim it
+out from the vinegar, and place in a large jar, and add
+three pints of grated horseradish and such other spices
+as you please. Fill the jars with strong cold vinegar
+and tie up for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO SAUCE PICKLE</span></p>
+
+<p>One gallon of tomatoes and one gallon of vinegar.
+Slice the tomatoes (green ones are firmest), and
+sprinkle salt between each layer. Let them remain thus
+for twelve hours, then rinse them, and put them to
+drain on a sieve. Put your vinegar to boil with a
+dozen onions cut up in it, season high with cloves, pepper
+and ginger, and when this boils throw in your
+tomatoes and let them boil five minutes. Finish by
+stirring in one-quarter of a pound of mustard and a
+pound of sugar; then add a quart of vinegar and bottle
+it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN PEACH PICKLE</span></p>
+
+<p>Take eight or ten fine, nearly ripe peaches; free-stone
+are preferred by some, but experience teaches
+<span class="pagenum" id="Page_117">[Pg 117]</span>
+that clings make the firmest pickle. Wipe off the
+down with a flannel rag, and put them into brine
+strong enough to bear up an egg. In two days drain
+them from this brine, and scald them in boiling vinegar,
+and let them stay in all night. Next day boil in
+a quart of vinegar, one ounce of whole pepper, one of
+broken-up ginger, eight blades of mace, and two ounces
+of mustard-seed; pour this boiling on the peaches, and
+when cool, put them in jars, and pack away carefully
+in a cool place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACH PICKLES</span></p>
+
+<p>Take ripe, sound, cling-stone peaches; remove the
+down with a brush like a clothes brush; make a gallon
+of good vinegar hot; add to it four pounds of brown
+sugar; boil and skim it clear. Stick five or six cloves
+into each of the peaches, then pour the hot vinegar
+over them, cover the vessel and set it in a cold place
+for eight or ten days, then drain off the vinegar, make
+it hot, skim it, and again turn it over the peaches; let
+them become cold, then put them into glass jars and
+secure as directed for preserves. Free-stone peaches
+may be used.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACHES AND APRICOT PICKLE</span></p>
+
+<p>Take peaches fully grown, but not mellow; cover
+them in strong salt and water for one week. Take
+them from the brine and wipe them carefully, rubbing
+each peach to see if it is firm. Put to a gallon of vinegar
+half an ounce each of cloves, pepper corns, sliced
+ginger root, white mustard seed, and a little salt.
+Scald the peaches with this boiling vinegar, repeat this
+three times; add half as much fresh vinegar, and cork
+them up in jars. Keep them dark and cool. Light
+will spoil pickles or preserves as much as heat does.
+Apricots may be pickled in the same way.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_118">[Pg 118]</span>
+<span class="allsmcap">GREEN PEACHES PICKLED</span></p>
+
+<p>Brush the down from green peaches (cling-stones);
+put them in salt and water, with grape leaves and a bit
+of saleratus; set them over a moderate fire to simmer
+slowly until they are a fine green, then take them out,
+wipe them dry, and smooth the skins; take enough vinegar
+to cover them, put to it whole pepper, allspice, and
+mustard seed, making it boiling hot, and turn it over
+the peaches. Repeat the scalding three successive days.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACH MANGOES</span></p>
+
+<p>Steep some large free-stone peaches in brine for two
+days, then wipe each peach carefully, and cut a hole in
+it just sufficient to allow the seed to come out; then
+throw them into cold vinegar until you make the stuffing,
+which is to fill up the cavity occupied by the seed.
+Take fresh white mustard seed which has been wet with
+vinegar, and allowed to swell a few hours, scraped
+horseradish, powdered ginger, a few pods of red pepper,
+a few small onions, or, better still, a clove of garlic.
+Mix all with vinegar, and add half as much chopped
+peach. Stuff the peaches hard with this mixture, replace
+the piece cut out, and tie it up tight with pack-thread.
+Boil a quart of vinegar for each dozen peaches;
+season it with the same spices as the stuffing. Boil the
+spices in a small bag, and then put in the peaches and
+let them scald ten or fifteen minutes, just long enough
+to be thoroughly hot all through. Place the peaches in
+jars, and pour scalding vinegar well spiced over them—the
+vinegar must cover them; add at the top a tablespoonful
+of salad oil. Cover the jar tight by tying
+leather over it.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_119">[Pg 119]</span>
+<span class="allsmcap">MELON MANGOES</span></p>
+
+<p>Get the late, small, smooth, green melons, they
+should not be larger than a teacup; cut out a piece
+from the stem end large enough to allow you to take
+the seeds from the inside; scrape out all the soft part,
+and when done, cover with the piece cut out and lay
+them in rows in a stone or wooden vessel as you do
+them. Make a strong brine of salt and water, pour it
+over the melons and let them remain in it twenty-four
+hours. Prepare the following stuffing: sliced horseradish,
+very small cucumbers, nasturtiums, small white
+onions, mustard seed, whole pepper, cloves and allspice;
+scald the pickles and cull them. Rinse the melons
+in cold water, then wipe each one dry and fill it.
+Put a cucumber, one or two small onions, with sliced
+horseradish and mustard seed, into each melon; put
+on the piece belonging to it and sew it with a coarse
+needle and thread; lay them in a stone pot or wooden
+vessel, the cut side up; when all are in, strew over
+them cloves and pepper, make the vinegar (enough to
+cover them) boiling hot, and put it over them, then
+cover with a folded towel; let them stand one night,
+then drain off the vinegar, make it hot again and pour
+it on, covering as before. Repeat this scalding four
+or five times, until the mangoes are a fine green; three
+times is generally enough. Be sure the melons are
+green and freshly gathered. The proper sort are the
+last on the vines, green and firm. If you wish to keep
+them till the next summer, choose the most firm, put in
+a jar and cover with cold fresh vinegar; tie thick
+paper over them.
+<span class="pagenum" id="Page_120">[Pg 120]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="BREAD_AND_YEAST">BREAD AND YEAST</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">REMARKS ON YEAST</span></p>
+
+<p>Without good yeast to start with it is impossible to
+make good bread, therefore I devote a few moments to
+this important consideration. There are several kinds
+of yeast used for raising bread and rolls. Brewers’
+yeast is given to start with, though too strong for a
+family bread. Bakers’ is better, but not always to be
+had. A housekeeper should get a little of any good
+yeast to commence with, and when she finds it is good,
+and is well risen and sweet, instead of pouring it into
+flour, and baking it, it is better to thicken it with cornmeal,
+cut the cakes out, dry in a cool place, and keep
+the cakes always on hand for any purpose to which
+they are suited, <i>i. e.</i>, in the making of bread, rolls,
+pocketbooks, loaf, cake, sally lunn, or any kind of light
+biscuit.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE RISING WITH YEAST CAKE</span></p>
+
+<p>Take a heaping spoonful of good yeast cake pounded,
+one-half a cup of warm water, a lump of sugar, and
+enough sifted flour to make a thick batter. Set this to
+rise in a cool place in summer, and a warm place in
+winter. It will be light and ready to use in about three
+hours, unless it is kept very cool. A heaping spoonful
+is the proper quantity for one quart of flour; half a
+cup of lard will make the bread better and richer. It is
+well to grease the bread on top before baking.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_121">[Pg 121]</span>
+<span class="allsmcap">TURNPIKE CAKES, COMMONLY CALLED HARD YEAST</span></p>
+
+<p>Put a cup of hops into a pint of water; when boiling
+hot, strain it over a pint of corn-meal; add a teacup of
+bakers’ yeast, and when cool roll the dough in flour,
+and cut it out into cakes, and dry them for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIQUID YEAST OF PARCHED CORN AND HOPS, WHICH DOES
+NOT TURN SOUR</span></p>
+
+<p>Take two teacupfuls of corn, parch it thoroughly,
+being careful not to burn it; add a good handful of
+hops; boil in water enough to cover well, for an hour
+and a half. Pare six good-sized potatoes, and boil
+them for half an hour with the corn and hops. Sift the
+potatoes (when done) through a colander, and strain
+the liquor through a cloth onto the potatoes; add a
+tablespoonful of vinegar, one cup of sugar, and a half
+cup of salt; put in cold water enough to make up a
+gallon. Put the whole in a jug, having added a teacupful
+of good yeast to raise it. Set the jug, without corking,
+in a warm place till it begins to “work,” then cork
+it and put it in the cellar, and the longer it stands the
+better it becomes. When wanted for bread, you should
+(at noon) take five or six boiled potatoes, mash them
+very fine, stir in a teacupful of flour, and pour on a
+quart of boiling water; then put in a cup nearly full of
+yeast, and set the ferment in a warm place till night;
+then set a soft sponge, with warm water and flour, adding
+the ferment; it will be ready to mould up hard the
+first thing in the morning. Let it rise till quite light,
+then mould it out in loaves, rise again, and bake in the
+usual way. The sponge should not be set near the stove.
+<span class="pagenum" id="Page_122">[Pg 122]</span>
+The superior qualities of this yeast are shown by the
+fact that you never use saleratus in the bread, and it
+never sours. If the directions are followed, with good
+flour, you may be sure of sweet light bread every time.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MISS BEECHER’S POTATO YEAST</span></p>
+
+<p>Mash six boiled potatoes, mix in half a coffeecup of
+flour, two teaspoonfuls of salt, and add hot water until
+it is a batter; beat all well together. When it is blood-warm
+add to it one-half cup of brewers’ yeast, or a
+whole cup of home-brewed yeast. When this is light,
+put it in a bottle, and cork it tight for use. Keep it as
+cool as possible.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER POTATO YEAST WITHOUT HOPS</span></p>
+
+<p>Boil and mash sufficient potatoes to fill a pint cup;
+add to them a pint of water, boil them together, stir in
+flour enough to form a thick batter, and when cool, add
+a yeast cake, or a cup of good yeast. Bottle and put
+away in a cool place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">YEAST WITH HOPS</span></p>
+
+<p>Peel and boil eight large Irish potatoes. Boil a handful
+of hops in a little water, or in the water the potatoes
+were boiled in; mash the potatoes fine, and strain
+the water from the hops over them. Put in a cup of
+flour to the potatoes before the water is poured on, as
+it mixes better when dry; mix all together and beat it,
+then put in half a cup of good yeast, or a yeast cake.
+This will keep good for a week if kept cool.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_123">[Pg 123]</span>
+<span class="allsmcap">HOME-MADE YEAST</span></p>
+
+<p>Boil one pound of good flour, one-quarter of a pound
+of good sugar, and a tablespoonful of salt in two gallons
+of water. Boil for two hours, and bottle it for use.
+This will do if you are where you cannot get bakers’
+yeast, or turnpike cakes to start your yeast, but is not
+always reliable.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALT RISING YEAST</span></p>
+
+<p>Take a pint of new milk, warm from the cow if possible.
+Put in a teaspoonful of salt, and thicken it with
+flour to the consistency of batter cakes. Set this in a
+warm place to rise, and make your biscuit or bread up
+with it, and some new milk, or milk and water warmed
+together.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALT, OR MILK, RISING FOR BREAD, AND HOW TO BAKE IT</span></p>
+
+<p>Take a pint of new milk, stir in nearly a pint of boiling
+water, then salt it with a teaspoonful of fine salt;
+thicken this with flour enough to make a thick batter.
+Set it in a warm place to rise, and it is ready to mix
+into bread. Mix the yeast in a soft dough with fine
+flour, a little lard, and a cup of water; mould it, and
+set it to rise. When well risen, bake it a nice brown.
+Wrap it in a damp cloth for a few minutes, and let it
+cool slowly before it is cut. This is a good bread for a
+delicate stomach, which is sometimes painfully affected
+by hop-yeast bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HARD FIG-LEAF YEAST MADE WITHOUT HOPS</span></p>
+
+<p>During the war we could get no hops, and found that
+fig-leaves were a good substitute. <em>To Make Fig-Leaf
+Yeast.</em>—Take a pint cup of the leaves, put them to a
+<span class="pagenum" id="Page_124">[Pg 124]</span>
+quart of cold water, and boil them until a strong tea or
+decoction is made—this is to be put away to cool; then
+pour off the tea carefully, leaving the dregs and leaves.
+Now boil and wash Irish potatoes enough to fill a pint-cup,
+put them to the tea of fig-leaves, beat them up with
+a tablespoonful of brown sugar and flour, to make a stiff
+batter, and put it in a covered vessel to rise. When this
+yeast is light and frothing, thicken it immediately (as
+keeping too long injures it) with corn-meal, until it is
+thick enough to be rolled out like biscuit. Roll it out,
+cut and dry the cake, turning them very often until dry.
+This will be a supply of yeast for several months. When
+you wish to make bread, take one of the cakes in the
+morning, put it in a covered mug or pitcher; put on it a
+cup of cold water, and when it is dissolved, put to it a
+spoonful of brown sugar, and make a batter of the water
+and yeast cake. Make this batter as stiff as pound-cake
+batter, and when it rises well, mix with two quarts
+of flour, and the bread will be most excellent, if carefully
+made according to these directions. Use lard as
+usual in making the bread up for baking.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE A LOAF OF GOOD BREAD</span></p>
+
+<p>One large spoonful of hop yeast, or a yeast cake; put
+this to a pint of water, mash to this two Irish potatoes,
+and stir all together. Sift in flour until you have a stiff
+batter, and set it to rise. When it is very light, stir in
+a spoonful of lard, and enough flour to enable you to
+mould it into a loaf. When moulded, grease the top, and
+set it to rise again. If really light, you can now bake
+it; but if <em>not</em>, work it down again, and mould it over and
+let it rise again. This is made plain and definite, for
+nothing is more discouraging for a young housekeeper
+<span class="pagenum" id="Page_125">[Pg 125]</span>
+than to feel that she really <em>tried</em>, and yet could <em>not</em> make
+good bread. This is in such small quantities that a
+young person could try it, without feeling that she was
+wasting much, if she does not succeed the first time.
+Any one who tries this simple recipe will have the pleasure
+of presenting a nice loaf of bread to her family.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE GOOD BREAD</span></p>
+
+<p>Make a pint of meal into mush, then pour it onto
+two quarts of flour; when cool, add a little salt and
+warm water, or milk, and a cup of yeast; work it with
+a spoon, and set it by to rise until morning. Knead it
+well; yes, <em>very</em> well, and make it into loaves; place in
+the pan, and when light, bake it. Add a little lard, if
+liked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A VERY NICE POTATO BREAD</span></p>
+
+<p>To two pounds or pints of flour, add one pound or
+pint of warm, mashed mealy Irish potatoes. Add to
+this milk and water, a cup of yeast and a little salt.
+Make it after kneading it very well, into loaves, and
+place them in a pan to rise. If you desire a rich, short
+bread you may add a little lard or butter, but it is
+nice without.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RAISED WHEAT BREAD WITH POTATOES</span></p>
+
+<p>Take one half a cup of hop yeast, or yeast made from
+turnpike cake will do, also two boiled hot Irish potatoes,
+mash them, and add to the yeast and potatoes
+one pint of water. Make a sponge of this by beating
+in sifted flour until it is a soft dough. Set it to rise
+by the stove; when it is light, pour the sponge in the
+bread tray and mould it rather stiff with sifted flour,
+<span class="pagenum" id="Page_126">[Pg 126]</span>
+knead it well and set it to rise <em>again</em>. When it is light,
+work in a little more flour, shape it in loaves in the
+baking-pans; and when light the second time bake it;
+this allows the yeast to lighten or rise <em>once</em>, and the
+dough or bread to rise twice, making three fermentations
+the dough undergoes before it is baked into bread.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIGHT BREAD, INVARIABLY GOOD</span></p>
+
+<p>Take <em>nine</em> pint cups of flour, one pint cup of good
+yeast made from hops, two pint cups of warm water
+and a pint cupful of warm milk. Make into a sponge,
+let this rise; when risen, knead it with all your
+strength, work more flour into it, and let it rise again.
+When it is light, you must bake it in loaves.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EXCELLENT FAMILY BREAD</span></p>
+
+<p>Take a peck of sifted flour, half a pint of family
+yeast, or a gill of brewers’ yeast; wet all up soft with
+new milk, or milk and water warm. Add a cup of
+shortening, and a teaspoonful of salt. Knead it faithfully,
+and set it in a warm place to rise. It is better
+to take the dough when risen, and work it down again;
+but some dislike the trouble, and bake it as soon as it
+rises. You must keep your dough for wheat bread
+very soft; but for rye, you may have it stiff.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPONGE BREAD</span></p>
+
+<p>Take three quarts of wheat flour, and three quarts
+of boiling water, mix them thoroughly; let them remain
+until lukewarm, then add twelve spoonfuls of
+family yeast, or six of brewers’. Place it where it will
+be warm; keep the air from it, and leave it to rise.
+<span class="pagenum" id="Page_127">[Pg 127]</span>
+When it is light, work in flour to mould it, and a little
+salt. Let it stand for a second rising, then shape into
+loaves and bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RYE AND INDIAN BREAD FOR DYSPEPTICS</span></p>
+
+<p>Take a pint of rye flour and a pint of Indian meal,
+scald the meal with a cup of boiling water, and when
+lukewarm, mix in the flour and a cup of yeast; add a
+little salt, and knead it as for other bread. Bake for
+two hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GRAHAM BREAD</span></p>
+
+<p>Get good, fresh, ground unbolted flour, and sift it
+through a common hair sieve. Take three quarts of
+this wheat meal, one half a cup of good yeast, and three
+spoonfuls of molasses. Mix to a sponge with water,
+work in flour enough to mould it, and proceed as you do
+with common wheat bread. You must put a little soda
+in the batter before moulding, as it is more disposed
+to ferment than fine or bolted flour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MISS SHATTUCK’S BROWN BREAD</span></p>
+
+<p>One quart of rye meal, two quarts of Indian meal, two
+tablespoonfuls of molasses; mix thoroughly with sweet
+milk. Let it stand two hours, and bake in a slow oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOSTON BROWN BREAD</span></p>
+
+<p>One and a half pints of Indian meal, half a pint of
+wheat flour, one cup of sweet milk, one cup of sour milk,
+with a teaspoonful of soda in it; three tablespoonfuls of
+molasses, one tablespoonful of yeast, and a pinch of
+salt. Put it in a warm place to rise, then let it bake
+steadily for four hours; warm by steaming it when
+wanted to use.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_128">[Pg 128]</span>
+<span class="allsmcap">CORN BATTER BREAD</span></p>
+
+<p>Take six spoonfuls of flour, and six of corn meal; add
+a little salt, sift them together; make a batter with four
+eggs, and a cup of milk; stir in the flour and meal, make
+it a soft batter, and bake in small tins for breakfast.
+Some use yeast powder or soda with this batter, but
+that is a matter of taste. If yeast powder is used, sift
+it in the flour; if soda is used put it in the milk.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MISSISSIPPI CORN BREAD</span></p>
+
+<p>One quart of buttermilk, two eggs, three spoonfuls of
+butter, and a teaspoonful of saleratus; stir in meal, to
+the milk, until it is as thick as buckwheat batter. Bake
+in squares about one inch thick. It will require half an
+hour in a hot oven. If it is not nice, it will be because
+you have put in too much meal, and made the batter too
+thick. But try again, and you will succeed.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SODA OR MILK BISCUIT</span></p>
+
+<p>To a pound of sifted flour, put the yolk of an egg; dissolve
+a teaspoonful of carbonate of soda in a little milk;
+put it and a teaspoonful of salt to the flour, with as
+much milk as will make a stiff paste; work it well together,
+beat it for some minutes with a rolling-pin, then
+roll it very thin. Cut it in round or square biscuits,
+and bake in a moderate oven until they are crisp.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICH SODA BISCUITS WITH CREAM OF TARTAR</span></p>
+
+<p>To each quart of flour add two teaspoonfuls of cream
+of tartar sifted through it. Put in a tablespoonful of
+lard or butter; dissolve a tablespoonful of soda in a cup
+of water, pour it on the flour; mix with milk, or milk
+<span class="pagenum" id="Page_129">[Pg 129]</span>
+and water, to a soft dough, roll out on the floured biscuit
+board, cut with the biscuit cutter, and bake quickly.
+Add a little salt.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE WAY TO MAKE YEAST POWDER BISCUIT</span></p>
+
+<p>Take a quart of flour—which is about the quantity required
+by an ordinary family of six persons; sift one
+pint of the flour in a tin basin, and sift into it two heaping
+spoonfuls of yeast or baking powder. Add to the
+flour a tablespoonful of lard; put this also in the basin
+and make, with a little salt, a nice batter; beat the flour,
+lard and water very briskly until it is light. Take down
+your biscuit board and sift on it the other pint of flour,
+make a hole in the flour, and pour in your batter, gently
+stirring it until it is a soft dough; keep it as soft as
+possible, roll it out, cut it with the biscuit cutter, and
+bake quickly. These biscuits never have that screwed
+or drawn-up look that most biscuits made with yeast
+powder have.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPONGE BISCUIT WITH YEAST</span></p>
+
+<p>Stir half a teacup of melted butter, a teaspoonful of
+salt and a cup of good yeast, into a pint of lukewarm
+water; then add flour to make a stiff batter. Set this
+to rise; when light drop this mixture onto flat buttered
+tins; drop them several inches apart so as to leave room
+for them to rise. Let them stay in a warm place fifteen
+minutes, before being put in the oven to bake. Bake
+them quickly to a light brown color; they will take
+about six or eight hours to lighten, though the time
+depends always on the yeast, and the coldness or
+warmth of the weather.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_130">[Pg 130]</span>
+<span class="allsmcap">SPONGE BISCUIT WITHOUT YEAST, MADE WITH CREAM</span></p>
+
+<p>Mix half a pint of thick cream, four eggs, a little salt,
+soda, and flour enough to make a stiff batter; if too stiff
+to drop nicely, thin it with a cup of sweet milk. Drop
+on tins like the above recipe. Bake in a quick oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CREAM OF TARTAR BISCUIT FOR BREAKFAST</span></p>
+
+<p>One quart of sifted flour, three teaspoonfuls of cream
+of tartar and one of soda mixed in the flour, and a little
+salt, two large spoonfuls of shortening; mix soft with
+warm water or milk, and bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MILK BISCUIT OR ROLLS</span></p>
+
+<p>Warm a pint of milk and half a pound of butter;
+pour this into nearly two quarts of flour (you must take
+out a handful for finishing the biscuit); add two eggs
+and a cup of yeast, knead it very well and make into
+round balls, flatten each one on the palm of your hand
+and prick it with a fork; bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE ROLLS OR LIGHT BISCUIT</span></p>
+
+<p>Beat together one egg, one spoonful of sugar, a small
+lump of butter and a gill of yeast, or a yeast cake; add
+to this a quart of flour, and enough warm milk, or milk
+and water, to form a dough; work it and set it to rise.
+When it has risen, take down your bread-board, flour it
+<em>well</em>, roll your dough out on the board, and spread over
+it a tablespoonful of lard or butter. Sprinkle a dust of
+flour over the butter, roll it up into rolls and bake
+quickly. Rolls are often made dark by allowing them
+to get too light.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_131">[Pg 131]</span>
+<span class="allsmcap">VIRGINIA ROLLS</span></p>
+
+<p>One tablespoonful of good yeast, one egg, one large
+spoonful of butter, one pound or pint of flour, a little
+salt and enough milk to form into a stiff batter. Set it
+to rise in a warmed pan until it is light; sift a cup of
+flour into the bread-tray, and pour the light batter in;
+work it well and keep the dough very soft, which is the
+most certain way to have light rolls or bread. Now,
+that it is well worked, moist and soft, set the dough to
+rise; when light, make into rolls, and lay them on a
+warmed and buttered pan; set them by the fire to rise
+again, baste the top over with butter, and bake in a
+quick oven as soon as they are light. Do not keep
+them too long rising or they might become sharp or
+sour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LIGHT FLOUR PUFFS FOR BREAKFAST</span></p>
+
+<p>Take a tumbler of sifted flour, a tumbler of milk and
+two eggs. Put a teaspoonful of yeast powder in the
+flour before sifting; beat the eggs separately. Mix all
+together, and add a teaspoonful of melted butter or lard
+just before baking in little fancy pans. Put salt in the
+flour with the yeast powder, and then bake as quickly
+as you can.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROLLS FOR BREAKFAST</span></p>
+
+<p>Sift at night a quart of flour; add half a pint of milk,
+a spoonful of salt, two well-beaten eggs, and a half cup
+of yeast. Work it well, cover it, and set it in a warm
+place to rise. Next morning work in two tablespoonfuls
+of butter, and mould the dough into rolls. Rub over
+each roll a little butter, and bake.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_132">[Pg 132]</span>
+<span class="allsmcap">FINE ROLLS</span></p>
+
+<p>Warm half a cup of butter in a half pint of milk;
+add two spoonfuls of small beer yeast, or a cup of homemade
+yeast, and a little salt; pour this on to two pounds
+of flour. Let it rise an hour, knead it, and make into
+loaves or rolls.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICE CAKES</span></p>
+
+<p>Take a pint of rice that has been boiled soft; add to it
+a teacup of flour, two eggs well beaten, a pinch of salt,
+and enough milk to make a nice thick batter; throw into
+the batter a tablespoonful of melted butter or lard, and
+bake on a hot griddle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALLY LUNN</span></p>
+
+<p>One cup of warmed sweet milk in a cup of yeast, one
+cup of sugar, one quart of sifted flour, and four eggs,
+with a cup of lard and butter melted together. Pour
+this mixture, after it has been well beaten, into a cake
+mould; let the mould be warmed and well greased. Set
+it now to rise in a warm place, let it rise until very
+light, and bake like a cake. With a sharp knife divide
+the cake, severing the top from the bottom crust; butter
+both, set the top crust down on the under half, and
+bring it to table hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALLY LUNN</span></p>
+
+<p>Pour a cup of risen yeast into a bowl, add a cup of
+warm sweet milk, one-half a cup of white sugar, and a
+large spoonful each of lard and butter mixed and
+warmed; also add four eggs well beaten, three and one-half
+cups of sifted flour, and a little salt. Beat all this
+well, and pour into a warm and well greased cake pan
+<span class="pagenum" id="Page_133">[Pg 133]</span>
+and set it to rise in a warm place in winter, and a cool
+one in summer. If you wish it for tea, make it up five
+hours beforehand, having set the yeast to rise after
+breakfast. If wanted for breakfast make it up at nine
+o’clock the night before. Remember if made up at
+night, you add a little more flour, or make the dough a
+little stiffer, and do not put it in a pan at night, but
+allow it to rise in a tureen or crock, and pour it in the
+pan and let it rise a little before baking. It must be
+baked like a cake. This is a never failing recipe and
+has been much liked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MUFFINS AND CRUMPETS WITH YEAST</span></p>
+
+<p>Take two pints of milk, four eggs, and a small teacupful
+of yeast, or a yeast cake; melt a piece of butter (the
+size of an egg) in a little of the milk, add a teaspoonful
+of salt, and thicken with sifted flour until it is like buckwheat
+batter. Set it to rise for eight or ten hours, and
+then bake in muffin rings, or pour it like batter cakes, on
+a hot griddle. Butter them, when cooked this way, just
+as they come from the griddle. Some like sugar and
+ground cinnamon, sifted over each crumpet as it is
+baked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE MUFFINS</span></p>
+
+<p>To a quart of milk, one quarter of a pound of butter,
+four eggs, and enough flour to form a very stiff batter,
+add a cup of yeast; set it to rise three hours, then bake
+in greased muffin rings. Split, butter, and serve them
+hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GRAHAM MUFFINS FOR DYSPEPTICS</span></p>
+
+<p>Take a quart of Graham flour, one half cup of brown
+sugar, one teaspoon of salt, two tablespoonfuls of yeast,
+warm water or milk enough to soften it sufficiently to
+<span class="pagenum" id="Page_134">[Pg 134]</span>
+stir readily with a spoon. When it is light, stir up
+again and drop in rings and bake. If made over night,
+add a little soda in the morning. Bake soft.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POCKET BOOKS, FOR TEA. VERY MUCH LIKED</span></p>
+
+<p>Take a cup of light and warm yeast, a cup of warm,
+sweet milk, two eggs beaten, a cup of sugar, a spoonful
+of grated orange peel and nutmeg; add to this, flour
+enough to make a thin batter, and set it in a warm place
+to rise. If you wish it for tea, you must make this batter
+up about nine o’clock in the morning, and in two
+hours it ought to be full of bubbles, and light. Then
+pour this batter into sifted flour, enough to form into
+a rather stiff dough; add salt and a lump of butter as
+big as an egg. Work it thoroughly, and set it in a
+tureen to rise again. When it is risen it is ready to
+form into shapes, called pocket-books. To do this you
+must flour the board and roll out the dough half an inch
+thick, smear the surface with butter, cut into strips
+about six inches long, and two inches wide, fold them
+over and over, and lay them within an inch of each
+other on a warm and greased baking tin, or pan; swab
+the tops over with warmed butter and a beaten egg; set
+them now to rise, which will require an hour. Just
+before you put them in the oven, you must sift some
+sugar over them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">“PAIN PERDU,” OR LOST BREAD</span></p>
+
+<p>Take a pint of fresh milk, and sweeten it with a cup
+of sugar; stir two beaten eggs in it, and season with any
+flavoring you like. Cut six slices from a loaf of bread,
+soak each piece of bread a few minutes in the custard of
+<span class="pagenum" id="Page_135">[Pg 135]</span>
+milk and sugar already prepared, take the pieces out
+one by one, and fry them in butter made hot in a frying
+pan, pile them up and serve hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">INDIAN BREAKFAST CAKES</span></p>
+
+<p>Take a quart of milk or milk and water, make it scalding
+hot, pour half of it hot, on as much fine corn meal
+as it will wet; let it cool, then beat up in it two eggs—beat
+the eggs light; add a little salt and a teaspoonful
+of saleratus; thin the batter a little with the rest of the
+milk; butter pan, and pour in the mixture. Bake in a
+quick oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">INDIAN-MEAL GRIDDLE CAKES, WITHOUT EGGS</span></p>
+
+<p>One quart of milk, or milk and water, one pint of
+corn meal, four tablespoonfuls of flour, one tablespoonful
+of salt, and a teaspoon of butter; beat up and bake
+on a griddle or in shallow pans.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HALY’S BUCKWHEAT CAKES</span></p>
+
+<p>One quart of fresh buckwheat flour, half a cup of
+yeast, one tablespoonful of salt, one and a half quarts
+(or a little less) of milk and water warmed. Beat all
+well with a large spoon, and pour the mixture in a tall
+jar, as in that it rises better than in a flaring or open
+crock. In the morning add a teaspoonful of soda or
+saleratus, just before frying the cakes. Then grease the
+griddle and fry them brown; eat with syrup or honey.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_136">[Pg 136]</span>
+<span class="allsmcap">BUCKWHEAT GRIDDLE CAKES</span></p>
+
+<p>Put three pints of warm water into a stone jar, add
+half a gill of baker’s yeast, or an inch square of turnpike
+cake dissolved in a little warm water; add a heaping
+teaspoonful of salt, and half a small teaspoonful of
+saleratus. Have a pudding-stick, and gradually stir in
+enough buckwheat flour to make a nice batter; beat it
+perfectly smooth, then cover it and set it in a moderately
+warm place until morning. A large handful of
+cornmeal may be put with the flour, and it is by many
+persons considered an improvement. If the meal is
+added it will require an egg and a cup of milk.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NOODLES</span></p>
+
+<p>There are few things nicer than “noodles” when
+they are properly made. Make a stiff dough with two
+eggs, a little salt, and sufficient flour. Roll this out very
+thin, shake on a little flour and rub it in; fold the dough
+over, and roll it up, after which cut it fine with a knife.
+Have ready a pot almost full of boiling water into
+which you have put a little salt. Drop the noodles in,
+and boil them for five or six hours. Pour the water off,
+and fry the noodles in plenty of butter, and they will
+be splendid.
+<span class="pagenum" id="Page_137">[Pg 137]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="RUSKS_DOUGHNUTS_AND_WAFFLES">RUSKS, DOUGHNUTS AND WAFFLES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">MISS LESTER’S TEA RUSK</span></p>
+
+<p>One quart of flour, one half pint of milk, one quarter
+of a pound of butter, two eggs; add mace, nutmeg and
+a cup of yeast. Set it to rise, and then make up into
+rusks; bake on buttered tins when light, and serve hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DOUGHNUTS WITHOUT YEAST</span></p>
+
+<p>Half a pound of butter, a pint of sour milk or buttermilk,
+three quarters of a pound of sugar, a small teaspoonful
+of saleratus dissolved in a little hot water, two
+well beaten eggs, and as much flour as will make a
+smooth dough; flavor with half a teaspoonful of lemon
+extract and half a nutmeg grated; rub a little flour over
+a breadboard or table, roll the dough to a quarter of an
+inch in thickness, cut it in squares, or diamonds, or
+round cakes, and fry in boiling lard as directed. These
+cakes may be made in rings and fried.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUR-MILK DOUGHNUTS WITHOUT YEAST</span></p>
+
+<p>Take a quart of flour, three eggs, three-fourths of a
+pound of sugar, and half a cup of shortening; add a
+teaspoonful of soda, and mix to a soft dough with buttermilk.
+Roll out, cut them, and fry in boiling lard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DOUGHNUTS WITH HOP YEAST</span></p>
+
+<p>Take two quarts of light hop or potato yeast sponge,
+mix in it a pint of new warm milk, three beaten eggs, a
+cup of butter or lard, one large cup of sugar, a large
+<span class="pagenum" id="Page_138">[Pg 138]</span>
+spoonful of cinnamon, and a little salt; beat this well,
+and sift in flour to make a soft dough. Set this in a
+warm place to rise, and when it is light roll it out on the
+board a little thicker than pie crust, and cut with a
+knife in squares of about three inches. Let them stand
+a little and fry them in plenty of boiling lard. If fried
+in a little lard they will soak the fat, which will spoil
+them. Throw them, or any other kind of cakes you wish
+to fry, into a pot half full of boiling lard, and it insures
+their being light and nicely browned.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN DOUGHNUTS</span></p>
+
+<p>Take two pounds, or pint cups, full of light risen
+dough; add to it half a pound of butter, one half
+pound of sugar, one half pint of milk, three eggs, a little
+cinnamon and nutmeg. Cover it and set it to rise;
+when light, cut it into shapes and fry in boiling lard.
+Add a little flour to stiffen the dough.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CREAM DOUGHNUTS WITHOUT YEAST</span></p>
+
+<p>A quart of cream, sweet or sour, five eggs, and a cup
+of sugar. If the cream be sour, add soda to sweeten it;
+if sweet, put in two tablespoonfuls of yeast powder, or
+any good baking powder, and flour to mix, then roll out
+and fry in boiling lard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WAFFLES. ECONOMICAL WAY</span></p>
+
+<p>Take two eggs, a cup of sweet milk, one cup of water
+and three cups of flour, with two tablespoonfuls of yeast
+powder mixed in it before sifting; add a tablespoonful
+<span class="pagenum" id="Page_139">[Pg 139]</span>
+of melted lard or butter, and a teaspoonful of sugar.
+Mix all well, and bake in waffle irons. This is a nice
+cheap waffle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRULLERS</span></p>
+
+<p>Two cups of sugar, one cup of butter, three eggs, one
+cup of sour milk, one teaspoonful of soda. Flavor to
+taste, and fry in boiling lard, or bake lightly in the
+stove.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRULLERS</span></p>
+
+<p>One cup of butter, two cups of sugar, three eggs, half
+a pint of sour milk, one teaspoonful of soda, half a nutmeg,
+flour to roll thin. Cut in fancy shapes. Sprinkle
+sugar over them when done. Put two pounds of lard in
+a deep skillet, and when it is very hot, begin to fry the
+crullers. You will have to replenish once or twice with
+lard, as it will become brown and scorched if you do
+not. The crullers should be a light brown, of uniform
+color. One-half this quantity makes a large dishful of
+crullers.
+<span class="pagenum" id="Page_140">[Pg 140]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="CAKE_AND_CONFECTIONS">CAKE AND CONFECTIONS</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">ICING</span></p>
+
+<p>Take one pound of powdered or flour sugar (not the
+common pulverized) and the whites of four eggs. Put
+the sugar to the eggs before you beat it at all; then beat
+till it is stiff. Spread it on the cake with a wet knife,
+wetting it in cold water each time you use it. Set it in
+front of the stove to dry, or in an oven with the least
+particle of heat. The cake must be nearly cold. You
+can flavor the icing with rose, orange, or lemon; if the
+latter, add a very small portion of grated rind. It is
+much nicer to add sugar to eggs before beating than
+afterward.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE ICING</span></p>
+
+<p>To one pound of fine loaf sugar add half a pint of
+cold water; boil over a brisk fire until the sugar, when
+pressed with the fingers, presents the appearance of
+strong glue; add six ounces of grated chocolate; flavor
+with vanilla.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE ICING FOR CAKES</span></p>
+
+<p>Beat the whites of two eggs to a froth, then add to
+them a quarter of a pound of white sugar, ground fine
+like flour; flavor with extract of lemon or vanilla; beat
+it until it is light and very white, the longer it is beaten
+the firmer it will become. No more sugar must be
+added to make it so. Beat the frosting until it may be
+spread smoothly on the cake. This quantity will ice
+quite a large cake over the top and the sides.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_141">[Pg 141]</span>
+<span class="allsmcap">FROSTING FOR CAKE</span></p>
+
+<p>To each egg used take ten teaspoonfuls of finest powdered
+sugar, and a teaspoonful of lemon extract. Beat
+quickly, and allow at least five minutes for each spoonful
+of sugar. The excellence of icing depends on the
+purity of the powdered sugar and the rapidity of beating
+given the eggs; it is much to be regretted that the
+most of powdered sugar is adulterated with foreign
+materials, especially with the white earth called “Terra
+Alba,” which causes the sugar to harden like stone,
+and prevents the cake and frosting from being, as it
+should be, light and good.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED ICING. VERY NICE</span></p>
+
+<p>Boil until very thick, a pound of white sugar in a cup
+of water. It should be as thick as for candy; when
+boiled, pour it gently on the beaten whites of three
+eggs. Beat this rapidly until well mixed with the eggs,
+then flour the cake with flour or corn starch, and ice it
+with a knife in the usual way. You must use flavoring
+to suit your taste. Much of the perfection of icing
+depends on the quality of the sugar, which should be
+pure and ground, not pulverized, as that sugar is now
+often adulterated.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HOT BOILED ICING FOR CAKE</span></p>
+
+<p>Dissolve one pint of powdered sugar in two large
+tablespoonfuls of water (or three if the spoon is
+small); set it on the fire to boil. While this syrup is
+heating on the stove, beat the whites of four eggs to
+a strong froth, take off the boiling syrup, and beat it
+to the white of eggs, holding it high over the pans, and
+<span class="pagenum" id="Page_142">[Pg 142]</span>
+pouring it in a stream on the eggs; then flavor with
+lemon, or vanilla, and spread it on the cake, while the
+icing is warm; set the cake for a few moments in the
+oven to harden the icing, it is then ready for the table.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHARLOTTE RUSSE</span></p>
+
+<p>Boil one ounce of isinglass or gelatine, in one and a
+half pints of milk, sweeten it with half a pound of white
+sugar, and beat in the yolks of six eggs; flavor it with
+vanilla. When this mixture begins to stiffen as it grows
+cold, stir into it one pint of cream whipped to a froth.
+Ornament the glass dish it is to be served in, with
+strips of sponge cake, and pour the Charlotte Russe
+in. Set it in a cool place until wanted.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPLENDID FRUIT CAKE</span></p>
+
+<p>One pound of butter washed and creamed, one and
+one-fourth pounds of white sifted sugar, creamed with
+the butter; add the yolks, beaten lightly, alternately,
+with the whites beaten to a stiff froth, of twelve eggs;
+stir in carefully a pound of sifted flour. The day before,
+wash and dry two pounds of currants, pick and
+seed two pounds of large raisins, and slice one pound
+of citron. Pour all this fruit into a large pan, and
+dredge it well with a quarter of a pound of sifted flour;
+stir all well into the butter, add a grated nutmeg, a
+glass of wine, and the same of brandy. Bake in a large
+cake mould very carefully, four hours. It is safer to
+have it baked by a confectioner, if it is convenient to
+do so.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_143">[Pg 143]</span>
+<span class="allsmcap">NICE FAMILY CAKE WITH FRUIT</span></p>
+
+<p>Three cups of fine sugar, two cups of butter, five cups
+of sifted flour, half a pound of chopped raisins, and
+half a pound of dried currants; flavor with brandy, and
+nutmeg, or extract of nutmeg, or lemon. Put the same
+flavor in the frosting, if the cake is to be used for special
+occasions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP FRUIT CAKE</span></p>
+
+<p>To one quart of sifted flour, add a teacupful of sugar,
+half a cup of butter, one cupful of raisins, two teaspoonfuls
+of cream of tartar, and one of soda, two tablespoonfuls
+of mixed spices; rub thoroughly together the
+flour, cream of tartar, soda and butter, stir in sufficient
+cold water to make a stiff batter, then add the spices
+and raisins; pour it into a small tin pan, bake one hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WISCONSIN FRUIT CAKE</span></p>
+
+<p>Take three quarters of a pound of raw salt, fat pork,
+chopped very fine; then pour on a pint of boiling water,
+one cup of sugar, two cups of molasses, two teaspoonfuls
+of cloves, one of cinnamon, one nutmeg, two teaspoonfuls
+of saleratus, one pound and a half of raisins,
+also a pound of citron and currants if liked, and flour
+as stiff as can be stirred; bake very slowly an hour, or
+longer if necessary, as it will burn without great care.
+This will make three loaves, and will keep well. This
+is convenient in the winter when eggs are scarce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NOUGAT FRUIT CAKE</span></p>
+
+<p>Make the batter the same as for fruit cake, but instead
+of the same quantity of fruit, add two pounds of
+seedless raisins, one pound of citron, one of blanched
+<span class="pagenum" id="Page_144">[Pg 144]</span>
+and cut almonds, and one pound of grated cocoanut.
+Pour over the cocoanut a cup of sweet milk. Add the
+wine, brandy and nutmeg. This is much admired. It
+is an experiment of my own, and has been very much
+in request.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICH WEDDING CAKE, OR BLACK CAKE</span></p>
+
+<p>One pound of flour, nine eggs, the whites and yolks
+beaten separately, one pound of butter beaten to a
+cream, one pound of brown sugar, one teacupful of
+molasses, one ounce of grated nutmeg or ground mace,
+one teaspoonful of ground allspice, one teaspoonful of
+cinnamon, and a gill of brandy; beat this mixture well.
+Having picked, washed, and dried three pounds of currants,
+stone and cut three pounds of raisins, strew half
+a pound of flour over them, mix it well through, and stir
+them with a pound of citron, cut in slips, into the cake.
+Line tin pans with buttered paper, put the mixture in,
+an inch and a half or two inches deep, and bake in a
+moderate oven an hour and a half or two hours. Ice
+according to directions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BRIDE’S CAKE. A SPLENDID RECIPE</span></p>
+
+<p>Take three-fourths of a pound of butter, wash and
+cream it, add one pound of white sugar; beat them well
+together, then add the beaten whites of seventeen eggs,
+alternately with a pound of sifted flour. Flavor with
+lemon or rose, and bake. This is a most delicious and
+delicate cake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICH BRIDE’S CAKE</span></p>
+
+<p>Take four pounds of sifted flour, four pounds of
+sweet fresh butter, beaten to a cream, and two pounds
+of white powdered sugar; take six eggs for every pound
+<span class="pagenum" id="Page_145">[Pg 145]</span>
+of flour, an ounce of ground mace or nutmeg, and a
+tablespoonful of lemon extract or orange-flower water.
+Wash through several waters, and pick clean from grit,
+four pounds of currants, and spread them on a folded
+cloth to dry; stone and cut in two, four pounds of
+raisins, cut two pounds of citron in slips, and chop or
+slice one pound of blanched almonds.</p>
+
+<p>Beat the yolks of the eggs with the sugar to a smooth
+paste; beat the butter and flour together, and add them
+to the yolks and sugar; then add the spice and half a
+pint of brandy, and the whites of the eggs beaten to a
+froth; stir all together for some time; strew half
+a pound of flour over the fruit, mix it through, then,
+by degrees stir it into the cake.</p>
+
+<p>Butter large tin basins, line them with white paper,
+and put in the mixture two inches deep, and bake in a
+moderate oven two hours. The fruit should be prepared
+the day before making the cake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP JELLY CAKE</span></p>
+
+<p>One cup of fine white sugar, one cup of milk or water,
+two tablespoonfuls of butter, one egg, two cups of flour,
+one teaspoonful of cream of tartar and one-half teaspoonful
+of carbonate soda; flavor with nutmeg or
+lemon. It is best with plum or currant jelly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DELICIOUS POUND CAKE</span></p>
+
+<p>Cream three quarters of a pound of butter, sift a
+pound of flour gradually into it, and cream them together.
+Beat the yolks of nine eggs light in another
+pan; stir into the eggs a pound of sifted sugar, mix
+well; beat the whites of twelve eggs to a froth, add them
+to the yolks and sugar, then pour this into the pan containing
+<span class="pagenum" id="Page_146">[Pg 146]</span>
+the butter and flour; beat all well together; add
+a little brandy or wine, and nutmeg. Bake carefully in
+a large pan. Do not have the oven hotter on the top
+than at the bottom, for the cake must be allowed to
+rise. Then bake from the bottom. This is a superior
+way of making cake, and if properly baked is delicious.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MAIZENA CAKE</span></p>
+
+<p>Half a pound of butter rubbed to a cream with one
+pound of powdered sugar, six eggs beaten lightly and
+one pound of corn starch. Flavor and bake in small
+patty pans.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A GENERAL RULE FOR MAKING SPONGE CAKE</span></p>
+
+<p>Take of sugar the weight of the eggs used, and half
+the weight of flour; beat the yolks and sugar together,
+then add the flour, and, lastly, the whites, having first
+beaten them to a high froth; then stir them thoroughly
+together, put into a paper-lined basin, or pan, and bake
+in a quick oven. The cake may be flavored with lemon,
+rose, or vanilla extracts, and a little nutmeg, or with a
+little brandy. Pounded almonds or grated cocoanut,
+may be added to sponge cake mixture.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED SPONGE CAKE</span></p>
+
+<p>Put three quarters of a pound of loaf sugar in a stew
+pan with nearly half a pint of water, and the peel of a
+lemon cut very thin; let it simmer twenty minutes.
+Beat the yolks of eight eggs, and the whites of four, for
+ten minutes; then pour in the boiling syrup, and beat it
+well for half an hour. Have your cake pan well greased
+and a paper in the bottom. Stir gently into the mixture
+<span class="pagenum" id="Page_147">[Pg 147]</span>
+⅝ of a pound (which is ten ounces) of sifted flour;
+pour the batter immediately into the pan, and bake in
+a rather quick oven about half an hour. Have the oven
+in baking order before you put the flour in, as sponge
+cake will be tough if it is not baked immediately the
+flour is added, and it should not be beaten after the
+flour is stirred in. This is one secret of having fine
+light sponge cake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">JENNY’S SPONGE CAKE</span></p>
+
+<p>Beat ten eggs separately, put the yellow with a
+pound of sifted fine sugar in a bowl; beat it again very
+light, and then put in the whites; last of all stir in half
+a pound of flour, but do not beat the batter after the
+flour is stirred in. Flavor with lemon or orange-flower
+water. Pour the mixture into pans lined with buttered
+paper, and do not place more than one and a half
+inches of batter in each pan. Bake twenty minutes.
+If the oven is too hot, be sure and cover the top of the
+pans with a paper or pasteboard, to prevent scorching.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHITE SPONGE CAKE</span></p>
+
+<p>The whites of ten eggs, beaten to a froth; one tumbler
+of sifted flour, one and a half tumblers of sifted
+white sugar, half a teaspoonful of cream of tartar,
+and a pinch of salt; stir the cream of tartar and salt
+well into the flour. Add the sugar to the whites first,
+then last of all stir in the flour very lightly, and flavor
+with any delicate extract, and bake immediately. No
+soda required.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPONGE GINGER BREAD</span></p>
+
+<p>One cup of sour milk, one cup of molasses, one-half
+cup of butter, two eggs, one and a half teaspoons of
+<span class="pagenum" id="Page_148">[Pg 148]</span>
+saleratus, one tablespoonful of ginger. Flour to make
+as thick as pound cake. Warm the butter, molasses
+and ginger, then add the milk, flour and saleratus, and
+bake as quickly as you can.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GINGER SNAPS</span></p>
+
+<p>One cup of butter and lard mixed, one cup of sugar,
+one cup of molasses, half a cup of water, one tablespoonful
+of ginger, one teaspoonful of soda in hot
+water, flour enough to roll the dough soft.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GINGER-NUTS</span></p>
+
+<p>Take three pounds of flour, one pound of butter, one
+quart of molasses, four tablespoonfuls of allspice, the
+same quantity of cinnamon, and eight tablespoonfuls
+of ground ginger. Roll thin, cut out in the shape of
+the small ginger-nuts sold at the confectioners’, and
+bake in a rather quick oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER RECIPE</span></p>
+
+<p>Take two cupfuls of butter, the same quantity of
+molasses, one cupful of sugar, two tablespoonfuls of
+ginger, four of cream, one teaspoonful of soda, one-half
+an ounce of cinnamon, and about one and a half
+pounds of flour—or enough to make a stiff dough.
+Roll, cut, and bake in a moderate oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TEA CAKES. CHEAP AND NICE. NO EGGS</span></p>
+
+<p>One cup of butter or a large spoonful of lard, two
+cups of sugar, one cup of sour milk, one teaspoonful
+of soda, some grated orange peel or nutmeg; flour
+enough to roll out. Roll very thin; cut with fancy
+cutters, and bake in a quick oven. If you use lard, add
+a pinch of salt.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_149">[Pg 149]</span>
+<span class="allsmcap">PORTUGAL CAKE</span></p>
+
+<p>Make a batter with half a pound of butter, one
+pound of sugar, one pound of flour, and six eggs, two
+tablespoonfuls of lemon juice or white wine. Add one
+pound of seeded raisins, or citron, dredged with a
+little of the flour; one and a half pounds of blanched
+almonds cut fine, and one grated nutmeg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP WHITE CAKES. FOR TEA</span></p>
+
+<p>Take half a pound of sifted flour, rub into it one
+ounce of butter, and a quarter of a pound of fine
+sugar; add one egg, half a teaspoonful of caraway
+seeds, and as much milk as will make it a paste; roll
+it out to quarter-of-an-inch in thickness, or thinner;
+cut it in small round cakes, and bake on tin plates, in
+a quick oven, ten or twelve minutes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LADY CAKE</span></p>
+
+<p>One pound of flour; 1 pound of sugar; ⅝ of a pound
+of butter; whites of 17 eggs; 2 or 3 drops of oil of bitter
+almonds. Cream the well-washed butter; add the
+sugar and cream again; alternate the whites with
+flour; flavor last of all. The confectioners nearly
+always bake in a square or long pan.</p>
+
+
+<p class="p2 center"><span class="allsmcap">YELLOW LADY CAKE</span></p>
+
+<p>Take a pound of fine white sugar, with half a pound
+of butter beaten to a cream; the yolks of eight eggs
+beaten smooth and thick; one cup of sweet milk, a
+small teaspoonful of powdered volatile salts or saleratus,
+dissolved in a little hot water; half a nutmeg
+grated; a teaspoonful of lemon extract, or orange-flower
+water, and as much sifted flour as will make it
+<span class="pagenum" id="Page_150">[Pg 150]</span>
+as thick as pound-cake batter. Beat it until it is light
+and creamy; then having taken off the skins, and
+beaten to a paste, a quarter of a pound of shelled
+almonds, stir them into the cake, and beat well. Line
+buttered tin pans, with white paper; put in the mixture
+an inch deep, and bake half an hour in a quick
+oven, or forty minutes in a moderate oven. This is a
+delicious cake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHITE LADY CAKE</span></p>
+
+<p>Beat the whites of eight eggs to a high froth, add
+gradually a pound of white sugar finely ground; beat
+a quarter of a pound of butter to a cream; add a teacupful
+of sweet milk with a small teaspoonful of powdered
+volatile salts or saleratus dissolved in it; put
+the eggs to the butter and milk, add as much sifted
+flour as will make it as thick as pound-cake mixture;
+add a teaspoonful of orange-flower water or lemon
+extract, then add a quarter of a pound of shelled
+almonds, blanched and beaten to a paste with a little
+white of egg; beat the whole together until light and
+white; line a square tin pan with buttered paper, put
+in the mixture an inch deep, and bake half an hour in
+a quick oven. When done take it from the pan, when
+cold take the paper off, turn it upside down on the
+bottom of the pan and ice the side which was down;
+when the icing is nearly hard, mark it in slices the
+width of a finger, and two inches and a half long.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ISABELLA CAKE</span></p>
+
+<p>Two cups of butter, four cups of sugar, sixteen eggs,
+six cups of sifted flour, two teaspoonfuls of yeast
+powder. Cream the butter and sugar together; add
+the beaten yolks, then alternately the flour and the
+<span class="pagenum" id="Page_151">[Pg 151]</span>
+beaten whites. Put the yeast powder in the flour.
+Flavor with vanilla or lemon. Bake carefully in a
+four-quart cake mould, the bottom and sides of which
+you have well oiled. Always lay paper in the bottom
+before oiling, as it prevents the cake from burning
+and sticking to the pan. This cake is delicious, finished
+with a chocolate icing.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY</span></p>
+
+<p>Take one cup of butter and three of sugar; work
+this to a cream. Beat five eggs separately; then stir
+in five cups of sifted flour; add a cup of sour cream
+and a teaspoonful of soda; flavor with a glass of wine
+and a little nutmeg. Bake in a quick oven in round
+tins, and ice while it is warm.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CUP CAKES</span></p>
+
+<p>One cup of butter, three cups of sugar, five cups of
+flour, one cup of milk, three eggs, one teaspoonful of
+soda, a little brandy.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TEACUP CAKE WITHOUT EGGS</span></p>
+
+<p>One cup of butter, two cups of sugar, one cup of sour
+cream, or thick milk, a teaspoonful of saleratus dissolved
+in hot water, a gill of brandy, half a grated nutmeg,
+a teaspoonful of essence of lemon, or the yellow
+rind of a grated lemon; stir in flour until the batter is
+as thick as pound cake, and bake an inch deep in a
+buttered basin.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LITTLE JESSIE’S CAKE</span></p>
+
+<p>Two cups of fine sugar, one cup of butter, one cup of
+sweet milk, four cups of flour, six eggs. Flavor with
+a glass of wine or brandy, with a nutmeg grated into
+it. Add a cup of currants.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_152">[Pg 152]</span>
+<span class="allsmcap">NICE AND CHEAP JUMBLES. NO EGGS</span></p>
+
+<p>One cup of butter, two cups of sugar, one cup of
+clabber, a teaspoonful of soda stirred into the clabber,
+a little grated orange or lemon peel, and a good quart
+of sifted flour. Roll it, and cut in rounds with a hole
+in the middle, and bake in a quick oven. If you wish,
+sprinkle sugar over them, and stick strips of citron in
+each cake when you place them in the baking pan.
+They are quite nice. Instead of clabber, you can use
+sweet milk and yeast powder in the flour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MARBLE CAKE—WHITE PART</span></p>
+
+<p>Whites of four eggs, one cup of white sugar, half a
+cup of butter, half a cup of sweet milk, one teaspoonful
+of cream tartar, half a teaspoonful of soda.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MARBLE CAKE—BLACK PART.</span></p>
+
+<p>Yolks of four eggs, one cup of brown sugar, half a
+cup of molasses, half a cup butter, half a cup of sour
+milk, one teaspoonful of soda, and plenty of all kinds
+of spices to suit the taste. Put first black, then white,
+dough, until all is in; then bake. It is very nice.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRENCH LOAF CAKE</span></p>
+
+<p>Five cups of sugar, three of butter, two of milk, ten
+of sifted flour, six eggs, three small nutmegs, one teaspoonful
+of saleratus, one pound of raisins, and one-third
+of a pound of citron. Stir the butter and sugar
+to a cream, then add part of the flour, the milk and the
+beaten yolks of the eggs, then add the rest of the flour
+and the whites of the eggs; add the fruit as you get
+the cake ready for the oven; season to taste. This will
+make four loaves. Bake one hour.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_153">[Pg 153]</span>
+<span class="allsmcap">LOAF CAKE. PLAIN</span></p>
+
+<p>Three cups of sweet milk, two of sugar, and one of
+yeast; stir in flour to make it quite thick, and let it rise
+over night. In the morning add two eggs well beaten,
+fruit and spice to taste; let it rise till light. Bake in
+a slow oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGG KISSES</span></p>
+
+<p>Four whites of eggs, one-half pound powdered
+sugar; beat well and bake quickly. Flavor with extract
+of rose or lemon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GENOESE CAKES</span></p>
+
+<p>Half a pound of butter, half a pound of sugar, four
+eggs, half a pound of flour, a small glass of brandy or
+wine. Bake in a square sheet; ice it and cut into diamonds;
+ornament with dots or stripes of any kind of
+bright jelly or preserves.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRANCATELLI’S SPANISH CAKE</span></p>
+
+<p>Put half a pint of milk or water into a stew-pan over
+the fire, with four ounces of butter and two ounces of
+sugar. As soon as these begin to boil, withdraw the
+stew-pan from the fire, and stir in five ounces of flour.
+Stir well for a few minutes, add essence to taste, and,
+one by one, three eggs and a small pinch of soda.
+Drop this paste on a baking-sheet in small round balls
+(the size of a hickory nut), and bake a light brown in
+a quick oven. Garnish with preserves.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CAKE</span></p>
+
+<p>Half a pound of butter, one pound of sugar, one
+pound of flour, four eggs, one half pint of milk, one
+teaspoonful of soda, and two of cream of tartar sifted
+<span class="pagenum" id="Page_154">[Pg 154]</span>
+into the flour. Mix all these ingredients well together,
+and bake in two cakes. Beat three whites of eggs with
+three cups of sifted sugar, and add chocolate to taste.
+Spread a layer of this icing between the cakes and on
+the top and sides.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CAKE</span></p>
+
+<p>Take one cup of butter, two cups of sugar, one cup
+of milk or water, three and a half cups of flour, half a
+teaspoonful of soda, one teaspoonful cream of tartar,
+the yolks of five eggs and the whites of two. Bake on
+jelly cake tins.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE</span></p>
+
+<p>One and a half cups of sugar, the whites of three
+eggs, three tablespoonfuls of grated chocolate. Flavor
+with vanilla.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RING JUMBLES</span></p>
+
+<p>One pound of butter, one pound of sugar, four eggs,
+one and a quarter pounds of flour, or enough to make
+a soft dough. Line a pan with buttered paper, form
+the dough into rings. Bake quickly and sift sugar
+over them.</p>
+
+<p>The dough must be kept very soft, or if not wanted
+in rings, put in more flour, and cut the cakes out with
+a cutter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GERMAN LADIES FINGERS</span></p>
+
+<p>Beat the yolks of five eggs with half a pound of
+sugar. Add half a pound of blanched almonds, cut
+fine or pounded. Grate the rind of a lemon, mix well,
+and add gradually enough sifted flour to make into a
+dough. Roll out and cut in strips the length and size
+of the forefinger; wet them with the beaten white of
+two eggs, and bake.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_155">[Pg 155]</span>
+<span class="allsmcap">LADY FINGERS</span></p>
+
+<p>Four eggs, half a pound of sugar, half a pound of
+flour. Flavor to taste. Drop by teaspoonfuls, and
+bake quickly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CITRON CAKE</span></p>
+
+<p>One pound of butter, one pound of sugar, one pound
+of flour, and eight eggs. Add to this batter one pound
+of blanched almonds, cut small, and half a pound of
+sliced citron dredged with flour; beat all up well. Beat
+in a half teaspoonful of soda, moistened with sweet
+milk, or if preferred, a tablespoonful of yeast powder,
+rubbed in the flour before mixing. Beat this mixture
+well, and bake it in a cake-pan; put buttered paper in
+the bottom of the pan, and cover the top of the cake
+with something to protect it from the heat of the
+stove, until the bottom is nearly done. This is the best
+way to cook all delicate cakes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LOUISIANA HARD-TIMES CAKE</span></p>
+
+<p>Cream half a pound of butter, with one pound of
+sifted sugar. Add to this the beaten yolks of six eggs.
+Beat this again, and set it by until you beat the whites
+of the eggs to a stiff froth. Sift a pound of flour, and
+put into it two teaspoonfuls of yeast powder. Then
+pour in alternately a little flour and beaten eggs until
+all is used. Then mix in a cup of cold water and two
+teaspoonfuls of brandy, wine or extract of lemon. Butter
+a four-quart cake-pan or mould, have the oven
+ready, and pour in the mixture, and bake immediately.
+Cover the top of the cake while baking. When done
+you will have a nice cake, and one that is very inexpensive.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_156">[Pg 156]</span>
+<span class="allsmcap">INDIAN BREAKFAST CAKES</span></p>
+
+<p>Take a quart of milk scalding hot; stir into it as
+much corn-meal as will make a thick batter, add of
+salt and saleratus in fine powder, each a teaspoonful,
+and when a little cooled, two well-beaten eggs; bake
+in buttered pans, in a quick oven. This is a nice breakfast
+cake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DELICATE CAKE OF CORN STARCH</span></p>
+
+<p>Take half a pound of sugar, one-fourth of a pound of
+butter, the whites of eight eggs, and a quarter of a
+pound of corn starch mixed with quarter of a pound of
+common flour. Beat all very light, add to the flour a
+teaspoonful of cream of tartar, and a half-spoon of
+fine soda (not saleratus). Flavor with lemon or rose.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SODA TEACAKES WITHOUT EGGS</span></p>
+
+<p>Take half a pound of sugar, and half a pound of
+butter; beat it to a cream. Dissolve a teaspoonful of
+fine soda in a cup of milk, and pour it into the batter,
+half a nutmeg and flour to make a staff batter. Bake
+in tin squares or a shallow pan, cook twenty minutes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A VERY GOOD CHEAP CAKE</span></p>
+
+<p>One cup of butter, one and a half cups of brown
+sugar, one cup of milk, sweet or sour, yeast powder
+or soda—if yeast powder is used, put two teaspoonfuls;
+if soda, put one heaping teaspoonful—one cup
+of molasses, four eggs, one nutmeg, one pound of
+raisins, five cups of flour.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_157">[Pg 157]</span>
+<span class="allsmcap">TRIFLES</span></p>
+
+<p>Beat two or three fresh eggs a few minutes, add a
+saltspoonful of salt, and enough of sifted flour to make
+into a stiff paste; roll very thin; cut into small round
+cakes; fry in boiling lard, and sprinkle sugar over
+them. They are a delicious dish for tea.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE MOLASSES CAKE</span></p>
+
+<p>One cup of molasses, one and a half cups of sugar,
+one cup of butter, four eggs, a cup of sour milk and
+heaping-spoonful of soda. If desirable, you may add
+one pound of seeded and chopped raisins, or the same
+of currants; grease the pan carefully as molasses cake
+is liable to stick, and is always more difficult to get
+out of the pan than sugar cakes. You may add flour
+to roll it out like biscuit if you wish, or it is <em>better</em>
+made only as thick as pound-cake batter, and baked in
+a pan like that cake. Make the batter stiff with flour,
+as it turns out better than when soft.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SILVER CAKE</span></p>
+
+<p>Cream two coffee-cups of butter with two pints of
+fine white sugar; add the beaten whites of eighteen
+eggs, and four pints of flour—one of these pints must
+be maizena or corn starch flour, as that gives a delicacy
+which common wheat flour cannot. You must thin this
+mixture gradually as you beat in the flour and eggs, by
+pouring in two coffee-cups of water. Flavor with
+almond, and bake in a large pan. When you sift the
+flour you must add to it two teaspoonfuls of yeast
+powder.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_158">[Pg 158]</span>
+<span class="allsmcap">SILVER CAKE</span></p>
+
+<p>Two pints of sugar and two cups of butter; cream
+the butter and sugar together. Add two cups of cold
+water; beat to a froth the whites of eighteen eggs, mix
+them with the butter and sugar, four pints of flour, and
+two teaspoonfuls of yeast powder; mix flour and yeast
+powder together, and stir gently into the batter. Flavor
+with almond. For a small cake take half the quantity
+of ingredients. It makes a nicer cake to allow one of
+the pints of flour to be corn starch, instead of common
+flour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SUPERIOR GOLD CAKE</span></p>
+
+<p>Take half a pound of butter, one pound of sugar,
+one pound of flour, the yolks of ten eggs, one teaspoonful
+of soda mixed with a little hot water. Cream the
+butter and sugar together; beat the eggs light, and add
+them to the butter and sugar. Then stir in the flour
+and soda.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP AND RELIABLE GOLD AND SILVER CAKE</span></p>
+
+<p>Two cups of butter and four of sugar creamed together,
+two cups of sweet milk, or water, if you have
+no milk; eight cups of sifted flour well mixed with four
+teaspoonfuls of cream of tartar, and two of soda; beat
+separately the yolks and whites of eight eggs. Take
+half the batter; use the yolks for the gold cake, and
+the whites for the silver cake. Flavor differently, as
+with rose and lemon.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_159">[Pg 159]</span>
+<span class="allsmcap">SUPERIOR SILVER CAKE</span></p>
+
+<p>Take half a pound of butter, one pound of sugar,
+three-quarters of a pound of flour, the whites of ten
+eggs beaten to a froth. Cream the butter and sugar
+together, then add the eggs, and lastly, stir in the flour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT SILVER CAKE</span></p>
+
+<p>Cream one cup of butter and two cups of sugar, add
+a cup of milk, the whites of six eggs, and three cups of
+sifted flour with one teaspoonful of cream of tartar,
+and half a teaspoonful of soda mixed in the flour. Grate
+a small cocoanut, dry it in a skillet over the fire by
+stirring it about ten minutes. Stir the cocoanut into
+the batter. Bake in a moderate oven about three-quarters
+of an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT CAKES</span></p>
+
+<p>Grate a cocoanut, place it in a skillet over the fire,
+and stir until it is as dry as flour. Beat one cup of
+sugar and the white of an egg to a froth. Mix well,
+and make into small cakes; put them on buttered paper
+and bake. The oven should not be very hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT CAKES</span></p>
+
+<p>Take a cocoanut, pare it and grate half a pound;
+allow the same quantity of loaf sugar. Dissolve the
+sugar in two tablespoonfuls of water, place it on the
+fire; when the syrup is boiling hot, stir in the cocoanut.
+Continue to stir it until it is thick like candy, then pour
+it out on a buttered pan, and cut it across in shapes,
+or use a round cake cutter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT POUND CAKE</span></p>
+
+<p>Take three coffee-cupfuls of flour, one of butter, and
+two of white sugar; one cupful of milk; the whites of
+<span class="pagenum" id="Page_160">[Pg 160]</span>
+six eggs; one teaspoonful of cream of tartar; one-half
+teaspoonful of carbonate of soda; grated cocoanut—a
+small one. The cocoanut should be laid in water as
+soon as the shell is broken; take out a piece at a time
+to pare it; lay it in a dry cloth as soon as pared, and
+cover it up, that the air may be kept out and the moisture
+absorbed. If the cocoanut goes in wet it will make
+the cake heavy. Cream the butter; add the sugar, and
+beat well; then put in the milk, slowly; the whites of
+the eggs, well beaten, alternately with flour; the cocoanut
+last of all. One-half of this quantity makes a
+good-sized cake. Bake in a moderate oven; increase
+the heat at the last. It takes about one-half or three-quarters
+of an hour to bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT CAKE</span></p>
+
+<p>Make a batter of one cup of butter, two cups of
+sugar, three cups of flour and four eggs. Bake in jelly
+cake pans. Spread a layer of icing between each cake
+with grated cocoanut on top of the icing; finally, ornament
+the top with a thick layer of cocoanut.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT DROPS</span></p>
+
+<p>Take a grated cocoanut, the beaten whites of four
+eggs, and half a pound of white sugar; flavor, mix, and
+bake on paper in drops.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PECAN CAKE</span></p>
+
+<p>Half a cup of butter, one and one-half cups of sugar,
+two eggs, three-quarters of a cup of sweet milk, two
+cups of sifted flour, one and one-half teaspoonfuls of
+soda, and one teaspoonful of cream of tartar in the
+flour, one cup of pecans picked out and cut fine. Bake
+in a small cake pan.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_161">[Pg 161]</span>
+<span class="allsmcap">WINE CAKES</span></p>
+
+<p>One-quarter pound of butter, one-half pound of
+sugar, one egg, a few drops of essence of lemon, and a
+good half pound of flour. Mix, roll thin, and cut out
+in round cakes. They are very nice with wine.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NAPLES BISCUIT</span></p>
+
+<p>Beat four eggs light; add half a pound of fine white
+sugar, and half a pound of sifted flour. Flavor with
+essence of lemon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SHREWSBURY CAKE</span></p>
+
+<p>Beat to a cream half a pound of butter, and three-quarters
+of a pound of sugar; add five well beaten eggs,
+a nutmeg, some essence, and about a quart of flour.
+Sift the flour, mix it well, and drop the mixture with
+a spoon on buttered tins. Add currants if you wish.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COFFEE CAKE</span></p>
+
+<p>One cup of butter, two cups of sugar, one cup of
+molasses, one cup of strong coffee, two eggs, five cups
+of flour, one teaspoonful of soda, one cup of currants,
+one cup of raisins. Spice to taste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE DROP CAKES</span></p>
+
+<p>One-half pound sugar, one-quarter pound of butter
+creamed together, four well beaten eggs, one-half pound
+of currants, a spoonful of brandy, grated nutmeg or
+lemon peel, and flour sufficient for a stiff batter. Beat
+well. Drop by spoonfuls on buttered tins and bake in
+a quick oven. They are light and tender.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_162">[Pg 162]</span>
+<span class="allsmcap">DIAMOND BACHELORS</span></p>
+
+<p>Biscuit dough rolled thin, cut into diamonds and
+boiled in lard. Ladies are very fond of them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VELVET CAKE</span></p>
+
+<p>One cup of yeast, three eggs well beaten, one quart
+of warm milk, one quart of sifted flour, salt, a large
+spoonful of butter well beaten; let it rise. Pour into
+greased muffin rings and bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DELICATE CAKE</span></p>
+
+<p>Two eggs, two cups of sugar, half a cup of butter,
+one cup of sweet milk, three cups of flour, one teaspoonful
+of cream of tartar, half a teaspoonful of soda.
+Bake in squares.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LITTLE DROP CAKES</span></p>
+
+<p>Half a pound of sugar, four eggs, half a pound of
+flour; quarter of a pound of butter.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CREAM CAKES</span></p>
+
+<p>Boil a cup of butter with a half pint of water; while
+it is boiling, stir in two cups of sifted flour; let it cool,
+and when cool, add five eggs well beaten, and a quarter
+of a spoonful of soda dry. Drop this mixture with a
+teaspoon on tins and bake in a quick oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FOR THE INSIDE OF THE CAKES</span></p>
+
+<p>Take a pint of milk, one-half a cup of flour, one cup
+of sugar and two eggs. Boil the milk and flour together,
+add the eggs and sugar; flavor the custard with
+lemon. Now, you must take the first or outside cakes,
+and split each one gently, so as to place in it the cream
+<span class="pagenum" id="Page_163">[Pg 163]</span>
+or custard, which must be cold before you introduce it.
+Put into each cake about a teaspoonful of the cream.
+These are delicious. One-half this quantity makes a
+large dishful of cakes.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER CREAM CAKE WITH CRUST AND CREAM</span></p>
+
+<p><span class="smcap">Crust.</span>—Three-quarter pint of water, half a pint of
+butter, three-quarters of a pound of flour, eight eggs,
+boil the water and butter together, and while boiling
+stir in the flour, take it off and let it cool, then add
+your eggs (beaten separately), and a teaspoonful of
+dry soda. Use about a spoonful of the crust for each
+puff; bake on tins for about twenty minutes. When
+done cut the crust open and put in the cream.</p>
+
+<p><span class="smcap">Cream.</span>—Two pints of milk, one cup of flour, two
+cups of sugar, four eggs; while the milk is boiling add
+your flour, sugar and eggs (previously well beaten together),
+let it cook until it begins to thicken, take it
+off, and flavor with rose water.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TIPSY CAKE</span></p>
+
+<p>Place a sponge cake weighing about a pound in a
+glass bowl, pour over it half a pint of sherry and
+Madeira (mixed). Make a rich custard of six eggs
+and a quart of milk, sweeten to taste, flavor and let it
+cool. Blanch half a pound of almonds, stick them in
+the top of the sponge cake and pour over it the custard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN TEA CAKES</span></p>
+
+<p>Half a cup of butter, or a large spoonful of lard, one
+and a half cups of sugar, one teacupful of milk, one
+teaspoonful of soda, seven cupfuls of sifted flour. Roll
+thin.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_164">[Pg 164]</span>
+<span class="allsmcap">EASY CAKE FOR YOUNG COOKS</span></p>
+
+<p>Take two cups of flour, sift it and to each cup put a
+teaspoonful of yeast powder. Beat the yolks of three
+eggs and one cup of fine white sugar, together with
+half a cup of water mixed with extract or wine; beat
+this well in the yolks and sugar (only half a cup);
+froth up the whites of the eggs, add them, and last of
+all, beat in the flour with the powder in it. Bake
+quickly in square or jelly cake pans.</p>
+
+
+<p class="p2 center"><span class="allsmcap">YOUNG COOKS’ JELLY ROLL</span></p>
+
+<p>Make the sponge for your jelly roll by taking a cup
+of white sugar, one cup of flour, and three eggs. Mix,
+etc.; add baking powder with the flour. Bake in a
+stewpan with a quick fire; turn the cake out on a towel
+when done; spread the jelly while it is still warm and
+soft, and roll it carefully. Cut it in slices when cold;
+a spoonful of water beaten with the eggs makes the
+cake lighter, as it breaks the tissue of the eggs if it is
+added to them when beaten up.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ALMOND DROPS</span></p>
+
+<p>Blanch and pound five ounces of sweet, and three
+ounces of bitter almonds (or peach kernels), with a
+little white of egg. Put half a pound of sifted flour on
+your dough board, make a hole in the middle of the
+flour, in which put the almonds, with a pound of sugar,
+four yolks of eggs, and a little salt. Make into a paste.
+Cut in pieces the size of a nut, lay them half an inch
+apart, on sheets of paper, in a baking-pan, and bake
+in a moderate oven for fifteen or twenty minutes.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_165">[Pg 165]</span>
+<span class="allsmcap">ALMOND MACAROONS</span></p>
+
+<p>Blanch and pound with a little rose-water half a
+pound of almonds; add half a pound of sifted sugar,
+the whites of two eggs (not beaten), form into a paste.
+Dip your hand in water, and roll the preparation into
+balls the size of a nutmeg; lay them an inch apart, on
+buttered paper, in a baking tin. Bake in a slow oven
+until a light brown.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ALMOND MACAROONS</span></p>
+
+<p>To a pound of the best white sugar, sifted, add a
+pound of blanched almonds; put in a few drops of rose-water
+as you beat them together in a mortar. Add to
+them the well-beaten whites of six eggs, and form the
+paste into shapes in the palm of the hand by using a
+little flour; butter some sheets of white paper, and
+drop the macaroons on it, leaving a space between
+them. Strew a little white sugar on them, and put in
+the oven to bake a light brown. Almonds are blanched
+by pouring hot water on them, and slipping off the
+brown coating.
+<span class="pagenum" id="Page_166">[Pg 166]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="DESSERTS">DESSERTS</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">CHARLOTTE RUSSE IN VARIOUS WAYS</span></p>
+
+<p>There are many varieties of this Charlotte. They
+are always similarly made, that is with sponge cake or
+lady fingers, and whipped cream, custard or blanc-mange.
+One way is to beat the whites of three eggs
+to a high froth, with a quarter of a pound of sugar,
+and half a pint of cream, until it is quite thick and
+light; flavor this to your taste with lemon or vanilla,
+and pour it into a cake-lined mould; place some of the
+sliced cake or lady fingers on top of the mould and over
+the cream; set it on ice, and when wanted turn it on
+a dish and serve.</p>
+
+<p>Or, having lined a basin or mould, or small tin cups
+with any convenient cake, such as lady fingers, sliced
+savoy cake, or yellow lady cake, fill them with mock
+cream, blanc-mange or custard, made from the yolks
+of eggs; let them become cold, then turn them out and
+serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER WAY</span></p>
+
+<p>Break an ounce of isinglass small, and pour on it a
+teacup of hot milk or water; let it dissolve, then strain
+it through muslin, on half a pound of fine white sugar.
+When nearly cold add to it a quart of rich cream, already
+beaten to a froth; continue to beat it for a few
+minutes, holding the pan on ice. Line your mould with
+sponges and pour your cream in. Cover with sponge
+<span class="pagenum" id="Page_167">[Pg 167]</span>
+cake or lady fingers. Turn it out and serve. The
+isinglass will make this very firm if held on ice long
+enough to solidify before serving.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN CHARLOTTE RUSSE</span></p>
+
+<p>Boil one ounce of isinglass in a pint of water until
+reduced one-half. While it is boiling, make a custard
+of one-half pint of milk, yolks of four eggs, and one-fourth
+of a pound of sugar; flavor this with vanilla or
+lemon. Take a quart of cream, whip it up to a fine
+froth, and when the isinglass is nearly cold, so that it
+will not curdle the cream, stir it and the cream into
+the custard. Beat all thoroughly and set it on ice.
+This is a nice, easy way to make this dish, and may be
+made very ornamental, if wanted so, by lining a glass
+dish with lady fingers, and then pouring in the cream
+and laying fine fancy sugar-drops on top. If you have
+no lady finger sponges, you can slice any light sponge
+cake, and lay it on the bottom and sides of the glass
+bowl.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SICILIAN BISCUIT DROPPED ON TINS</span></p>
+
+<p>Take four eggs, twelve ounces of powdered and sifted
+sugar, and ten ounces of flour. Beat the eggs and sugar
+together in a stewpan on the fire, until the batter feels
+warm to the touch; remove it from the fire, and stir it
+thoroughly until it becomes cold; now add the flour,
+and flavor with vanilla. Butter some paper and place
+it on the baking tins, or pans. Drop the cake mixture
+in round or ovals on the buttered paper, and bake in a
+slow oven. When put in the oven sift white sugar over
+the biscuit.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_168">[Pg 168]</span>
+<span class="allsmcap">QUEEN’S DROPS</span></p>
+
+<p>Beat up a quarter of a pound of butter, and a quarter
+of a pound of sifted sugar, two eggs, and six ounces of
+flour. Flavor with almonds, or vanilla, or lemon. Butter
+some paper, place it on baking-sheet or pans, and
+drop the mixture in drops about the size of a nutmeg.
+Bake in a hot oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ALMOND MERINGUE</span></p>
+
+<p>Beat the whites of two eggs with a quarter of a
+pound of powdered sugar and a quarter of a pound of
+blanched and cut almonds. Form them into rings on
+letter paper, put the paper on tin, and place them in
+the stove oven, to harden and brown lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE COMPOTE</span></p>
+
+<p>Make a syrup of three-quarters of a pound of sugar
+and a cup of water; let it boil while you are paring and
+taking out the cores of six nice sour apples. Throw
+them into the syrup and let them boil for half an hour,
+or until transparent. Pour into a glass or china dish,
+and serve for a lunch or tea. They are nice when served
+warm.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MAIZENA BLANC MANGE</span></p>
+
+<p>This can be made with maizena, corn starch, or potato
+flour, but maizena is preferable. Take a quarter
+of a pound of maizena and three pints of milk. Put
+two and a half pints of the milk on to boil, and wet the
+corn starch or maizena with the remaining half pint.
+When the milk boils add to it (or better before it boils),
+a quarter of a pound of white sugar and some lemon
+rind, sliced or grated. Let this boil a little, and then
+<span class="pagenum" id="Page_169">[Pg 169]</span>
+stir in the mixed maizena or corn starch. When cooked
+five minutes, pour it into moulds or bowls; wet the
+bowls first with cold water to prevent the jelly sticking
+to the sides. When firm and cold, eat it with cream
+or any kind of stewed fruit you may have.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GELATINE BLANC MANGE</span></p>
+
+<p>To one quart of milk add an ounce of Nelson’s or
+Coxe’s gelatine, which has been soaked an hour in a
+cup of cold water. Add to this half a pound of fine
+white sugar; let it simmer very gently on the fire in
+a stewpan until all the gelatine is dissolved. Strain
+it, and pour it in a mould; when it begins to thicken,
+put it on ice and serve it with cream.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GELATINE BLANC MANGE</span></p>
+
+<p>Take a quart of new milk, set it on to boil; stir into
+the boiling milk, half a box of gelatine, which should
+have been soaked in cold water ten or fifteen minutes.
+When the gelatine is dissolved, stir into the milk a cup
+of sugar; take the jelly from the fire, and last of all
+while the mixture is very hot, stir in four eggs; season
+with vanilla or lemon extract, and pour into moulds.
+Eat with cream. This is very nourishing for invalids.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE MANGE</span></p>
+
+<p>Made the same as gelatine blanc mange above described,
+except seasoning the jelly with six ounces of
+grated chocolate in the boiling milk. Eat with cream
+or wine sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ISINGLASS JELLY</span></p>
+
+<p>Boil in one pint of water, one ounce of isinglass, and
+when well dissolved, add to it one pound of sugar, and
+a cup of pale wine. When the water is boiling, add to
+<span class="pagenum" id="Page_170">[Pg 170]</span>
+it the rind of a lemon, and when taken off the fire, add
+the juice and grated rind of lemon. Strain this mixture
+and whisk it till it begins to thicken, then pour it
+into the vessel you wish to mould it in, and set in a
+cool place, or on ice, to harden.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON CUSTARD</span></p>
+
+<p>Boil a cup of water, and stir into it a tablespoonful
+of flour, or corn starch. Beat the yolks of three eggs
+with a cup of brown sugar. Add the juice of a lemon
+strained; beat it up with the yolks and sugar. Pour
+this in a paste, and bake it. While the custard is baking,
+take the whites of the three eggs and beat them
+up with a cup of pulverized sugar. Spread this icing
+on the baked custard, and brown it slightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE BOILED CUSTARD</span></p>
+
+<p>To every quart of milk, allow six eggs and a cup of
+white sugar. Set the milk to boil; beat the whites of
+the eggs with a half cup of sugar, and drop into the
+boiling milk for two minutes; then with a skimmer remove
+the boiled whites, and put on a dish to cool. When
+the whites are taken off, stir into the milk the yolks
+and sugar, previously well beaten up together. Add
+rose, lemon, or peach-leaf flavoring. Run this through
+a sieve into the bowl you expect to serve it in; then
+pile up the whites on the custard. The whites can be
+boiled without beating them with sugar.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE CUSTARD. A NICE DISH</span></p>
+
+<p>Take a dozen apples, a large cupful of brown sugar,
+a teacupful of water, the grated rind of a lemon, one
+pint of milk, four eggs, and two ounces of loaf sugar.
+<span class="pagenum" id="Page_171">[Pg 171]</span>
+Peel, cut and core the apples; put them in a sauce-pan
+with the water; as they heat, add the brown sugar and
+lemon-peel. When mashed and well cooked, take it off;
+put the fruit in the bottom of a deep dish, and pour a
+custard of the milk, sugar and eggs, over it, and bake
+in a moderate oven. Grate over it before baking, a
+little nutmeg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ALL THE YEAR ROUND PUDDING</span></p>
+
+<p>Line a pie dish with paste, spread on this three
+ounces of any kind of jam—strawberry or raspberry
+is best. Then beat well in a basin three ounces of bread
+crumbs, three ounces butter, and the same of sugar,
+and the rind and juice of a large lemon; add this to
+the pastry and jam, and bake half an hour. If the
+lemon is not very juicy, add a tablespoonful of water
+to it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO GLAZE PASTRY</span></p>
+
+<p>Break an egg, separate the yolk from the white, and
+beat it well; when the pastry is nearly baked take it
+out of the oven and brush it over with this beaten yolk
+of egg, then put it back in the oven to set the glaze.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TRANSPARENT PUDDING</span></p>
+
+<p>Beat eight eggs very light; add them to half a pound
+of butter, and the same of sugar, which have been
+beaten to a cream together; grate in half a nutmeg,
+set it on the fire in a stew-pan, and stir it constantly
+until it is hot. Do not leave it more than five minutes
+on the fire, as you only wish to slightly cook the whites
+of the eggs to prevent their running when put on the
+paste. Line two pie pans with delicate paste, and pour
+in the mixture. Bake in a moderate oven, and do not
+<span class="pagenum" id="Page_172">[Pg 172]</span>
+allow the top to burn, as it will, if not covered when
+first put in the oven. Cover with a pan until the bottom
+is cooked, and then a few moments colors the top.
+This pie has no meringue on top. Serve it with a tart
+pie, as it is a very sweet dessert.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE TRIFLE—A SUPPER DISH</span></p>
+
+<p>Make a marmalade by stewing tart apples in sugar,
+seasoned with lemon. Lay it when cold in a deep glass
+dish, pour over it a boiled custard made of two eggs,
+half a pint of milk, sweetened with half a cup of sugar.
+Finish it by whipping a pint of rich cream to a froth,
+and pile it high on the custard. Ornament with strips
+of citron and apple jelly laid on the whipped cream.
+This is a charming dish for the country, where cream
+is abundant.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TRIFLES. DELICIOUS</span></p>
+
+<p>Cover the bottom of a glass bowl, or dish, with lady
+fingers; break up, and put also half dozen macaroons;
+pour over them a cup of wine, or diluted extract, to
+moisten them; then put in three tablespoonfuls of jelly
+or jam. Pour over this a boiled custard, made with a
+pint of milk, three eggs and a cup of white sugar. Whip
+up the whites of two eggs with a cup of white sugar and
+lemon juice to taste, and when it will stand alone, put
+it on the custard, and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GELATINE SNOW PUDDING</span></p>
+
+<p>Take two tablespoonfuls of good gelatine, throw over
+it two spoonfuls of water, let it soak ten minutes, then
+pour over it half a pint of boiling water, three-quarters
+of a pound of white sugar, and the juice of two lemons
+<span class="pagenum" id="Page_173">[Pg 173]</span>
+with the rind thrown in. Let it come to a boil, take it
+off immediately, strain it, let it cool a little, and when it
+begins to thicken add the beaten whites of two eggs.
+Beat all thoroughly, and pour it in a mould on ice to
+get firm. When cold and firm, send it to table in the
+middle of a glass basin or dish, and pour around it a
+custard made from the yolks of the eggs, and a pint of
+milk sweetened and flavored to taste. Sponge cake
+should be served with this pudding.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A PRETTY DISH OF ORANGES CROQUANTE</span></p>
+
+<p>Take ten or a dozen oranges, remove the peel, all the
+white part and the seeds. Do this carefully by quartering
+them, retaining the transparent pulp and juice. Do
+not break the skins of the sections. Boil a pound of
+loaf sugar in half a glass of water until the syrup
+strings when lifted on a fork, then take it from the fire
+and dip each section of orange in this candy while it
+is hot; you can do this by placing each one on a little
+stick cut for the purpose. As the pieces are dipped,
+arrange them in some pretty form on a dish or bowl,
+and fill up the hollow with whipped cream, sweetened
+and seasoned with a glass of maraschino.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRANCATELLI’S LEMON PUDDING</span></p>
+
+<p>The juice and grated rind of six lemons, a pint of
+milk or cream, six ounces of sponge cake or macaroons,
+eight yolks, and the whites of four eggs
+(whipped to a froth), one pound of sugar, and a little
+salt. Mix in a basin, and work all these materials
+together for at least ten minutes. Put a border of puff
+paste around a pie-dish, then pour in the batter; strew
+cut-up almonds over it, and bake. Sift powdered sugar
+over it, and serve.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_174">[Pg 174]</span>
+<span class="allsmcap">WHIPPED CREAM WITH WINE</span></p>
+
+<p>To the whites of three eggs, beaten to a froth, add a
+pint of cream, four tablespoonfuls of sweet wine, and
+four spoonfuls of sugar. Put bright jelly, or light-colored
+marmalade in spots among the cream, and
+serve sponge cake with it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BATTER PUDDING</span></p>
+
+<p>One quart of milk, six eggs beaten separately, and
+seven tablespoonfuls of flour. Boil the milk, stir in the
+eggs and flour, while the milk is nearly hot enough to
+boil; do not let it boil when you stir in the flour, but
+take it off the fire, or you will curdle the eggs. Bake
+this batter half an hour, and eat it with wine or lemon
+sauce. You should salt the milk slightly before boiling.
+When well and quickly made, this is a delightful pudding,
+but it should be eaten hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A SUPERIOR LEMON TART</span></p>
+
+<p>Squeeze the juice from six lemons, wash the rinds
+and boil them; if too strong of the lemon oil, it is better
+to change the water. You must grate or pound the
+rinds, and when tender and cold, add to them one pound
+of sugar, one-fourth of a pound of butter, and the yolks
+and whites of five eggs. Stir in the juice of the lemons,
+and cook the batter gently until it is thick as honey;
+then bake it in puff paste without tops. Ornament with
+fancy strips of paste.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_175">[Pg 175]</span>
+<span class="allsmcap">SUET PUDDING</span></p>
+
+<p>Take a cupful of chopped suet, half a cup of molasses,
+one cup of raisins chopped, a teaspoonful of
+powdered cloves and cinnamon, one-half cup of sugar,
+two eggs well beaten, half a cup of sweet milk, a little
+salt, and two teaspoonfuls of yeastpowder. Stir in
+flour until it is a thick batter; flour a cloth, and pour in
+the mixture, leaving room to swell. Boil two hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROLL PUDDING OF ANY KIND OF FRUIT</span></p>
+
+<p>Make a light paste, roll out lengthwise, spread any
+kind of fruit over the paste, and roll it up in the dough;
+wrap it up in a cloth, tie it carefully, and boil it one
+hour. You will find this delicious if made of either
+blackberries, strawberries, peaches, or any kind of
+dried fruit stewed and sugared; if fresh fruit is used,
+it needs no stewing.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A DESSERT FOR A DELICATE PERSON</span></p>
+
+<p>Boil one cup of rice until perfectly soft, then add a
+teacup of rich sweet cream, and half a teacup of any
+acid jelly—currant is the best but plum, strawberry or
+lemon will do. Put it over the fire a few minutes, turn
+it into a mould. Eat with sweetened cream.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MACAROON PUDDING ICED</span></p>
+
+<p>Line a mould with macaroons, as described for Iced
+Cabinet Pudding. Fill the mould with dried cherries,
+seedless raisins and macaroons, in layers; then pour
+a little Madeira or sherry wine over them, and finish
+by pouring over all a custard of a pint of milk, two eggs
+<span class="pagenum" id="Page_176">[Pg 176]</span>
+and flavoring to suit; sweeten it with half a pound of
+white sugar, and in summer cover the mould up in ice
+and salt until wanted. In winter steam it and serve
+with butter and sugar sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STEAMED CABINET PUDDING, VERY FINE</span></p>
+
+<p>Butter a pudding mould, and line it with brioche, or
+any kind of cold sweet roll, or Sally Lunn, that has
+been left over. Fill the mould with layers of sponge
+cake, or macaroons, alternately with currants, or seedless
+raisins, chopped citron, or other dried fruit; then
+make a boiled custard of six yolks of eggs (for a
+moderate size mould), a pint of milk or cream, six
+ounces of sugar, a glass of brandy, and the grated rind
+of a lemon. Moisten the macaroons with extract of
+lemon, and then pour over the custard, which need not
+be previously boiled, as the pudding is to be <em>steamed</em>,
+and boiling the custard is unnecessary, except when it
+is to be iced. Serve with wine or hard butter sauce
+beaten up with a little wine.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MERINGUE PUDDING. VERY NICE</span></p>
+
+<p>Take a pint of bread crumbs, a quart of milk and
+four eggs. Make one pint of milk boiling hot, pour it
+over the bread crumbs, and beat it smooth; when cool,
+add a cup of sugar, and the yolks of the four eggs;
+also a lump of butter (the size of an egg). Beat all
+well together, thin it by adding the rest of the milk,
+flavor it with peach or nutmeg, and set it in the oven
+to bake. You must only bake it long enough to cook
+the eggs, for, if you leave it to stew and simmer in the
+stove, it loses its jelly-like consistence, and the milk
+turns to whey. When slightly brown on top, take the
+<span class="pagenum" id="Page_177">[Pg 177]</span>
+pudding out of the stove, and set it to cool. When cool,
+spread over it a layer of acid preserve or jelly, such
+as plums, apples, grapes, or currants. Then finish it
+by making an icing or meringue of the whites of the
+eggs, beaten up with a full cup of white sugar; flavor
+this with lemon extract, and then put the pudding
+again in the stove, and brown. If for a small family,
+use a pint of milk and half of all the materials mentioned.
+This is considered an elegant dish for any
+occasion.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A DELICIOUS PUDDING, VERY EASILY MADE</span></p>
+
+<p>Butter some thin slices of rolls; lay them in a
+pudding-dish with currants and citron cut up fine, and
+strewed between the slices. Then pour over the rolls
+a custard made of a quart of milk, four eggs and half
+a pound of sugar; flavor this and bake lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PRINCE ALBERT’S PUDDING</span></p>
+
+<p>Take one-half pound of butter, one-half pound of
+grated bread crumbs, one-half pound of sugar, the
+juice of two lemons with the rinds grated in; add six
+eggs well beaten, a glass of brandy and four tablespoonfuls
+of marmalade. Steam this pudding in a
+mould and serve with wine sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT PUDDING OR PIES</span></p>
+
+<p>Break a cocoanut and save the milk; peel off the
+brown skin, then throw each piece into cold water, and
+let it stay a few minutes to cool; take the pieces out,
+wipe dry and grate; add their own weight of white
+sugar and half the weight of butter; rub the butter
+and sugar to a cream, add five well beaten eggs, and a
+cup of milk; last of all, throw into the mixture the milk
+<span class="pagenum" id="Page_178">[Pg 178]</span>
+of the cocoanut and the grated rind of a lemon. Bake
+in a pudding-dish, or make it into pies with a bottom
+crust. Ornament the top of the pies with fancy twists
+of paste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CUSTARD COCOANUT PUDDING</span></p>
+
+<p>Grate one cocoanut; take a quart of milk, four eggs,
+and a cup of sugar. Beat sugar and eggs light, then
+stir in the milk, and last the cocoanut and such flavoring
+as you may prefer. Pour this into a deep pan
+lined with paste; put fancy strips of paste across it,
+and bake lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE ICE CREAM</span></p>
+
+<p>Put on the fire a stew-pan containing a quart of nice
+fresh milk, and while it is coming to the boil beat the
+yolks of eight eggs and a pound of fine white sugar;
+when these are well beaten, take off the boiling milk,
+let it stand to cool five minutes, and pour it very hot
+over the eggs and sugar; strain this mixture, and add
+for flavoring any favorite extract, either of lemon,
+orange, peach or vanilla. Let it stand to get cool, and
+pour it into the freezer and surround it with layers of
+ice, pounded fine, and coarse dairy salt, well beaten
+down, and fill up till within a few inches of the top of
+the freezer. Now, if you have it you may pour in one
+quart of pure cream, and beat it with a wooden spoon
+into the mixture in the freezer. Turn the crank of your
+freezer briskly if you have a five minute freezer; if
+not, turn the can with your hand for fifteen minutes,
+and then pack round again with ice and salt. Draw
+off the melted ice and salt water, and fill up again and
+set away to harden before serving. Two tablespoonfuls
+of the extract are enough.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_179">[Pg 179]</span>
+<span class="allsmcap">LEMON SHERBET</span></p>
+
+<p>If a gallon is wanted, take ten fine lemons, or more,
+if small ones. Place to them three quarts of cold water
+sweetened, with two and one-half pounds of loaf sugar.
+Just before placing in the freezer, beat up the whites of
+three eggs with a little sugar and stir in. Then place
+the mixture of lemons, sugar, water and eggs in the
+freezer, and pack ice and salt around it. It freezes
+easily, with less trouble than ice cream. Pineapple or
+orange sherbet is also very nice made the same way.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BISCUIT CREAM IN MOULDS</span></p>
+
+<p>One quart of firm clabber and one quart of sweet
+cream, make it very sweet with white sugar; flavor with
+vanilla bean boiled in half a cup of sweet milk. Churn
+all together ten minutes, then freeze in moulds, or in
+any ordinary freezer.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE CREAM</span></p>
+
+<p>Squeeze the juice of four oranges, and put it with the
+peel of one into a sauce-pan; add to this a pint of water,
+half a pound of sugar, and the beaten whites of five
+eggs. Mix carefully, place it over a gentle fire, or it
+will curdle, stir it in one direction until it looks thick;
+strain it through a gauze sieve, and add to it, when
+cold, the yolks of five eggs, and a cup of cream or sweet
+milk. Set it on the fire until hot enough to cook the
+eggs, or nearly ready to boil them, take it off, stir until
+cold, and set it on ice, or freeze it as you choose. This
+is a delicious cream, with or without freezing, and one
+much used by families in Louisiana.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_180">[Pg 180]</span>
+<span class="allsmcap">STRAWBERRY, RASPBERRY, OR BLACKBERRY CREAM FROZEN</span></p>
+
+<p>Make a quart of rich custard, with eggs, and sugar
+and milk; when cold, pour it on a quart of ripe fruit,
+mash and pass it through a sieve. Add more sugar if
+required by the fruit, and freeze it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACHES AND CREAM FROZEN</span></p>
+
+<p>Peel and stone a quart of nice yellow peaches; put
+them in a bowl, sweeten them well, and chop very fine.
+If you have sweet cream, put to the fruit a quart of it;
+if you have not, take a quart of milk, sweeten it with
+half a pound of sugar, let it boil, and when boiling,
+pour it on to the beaten yolks of four eggs. When this
+custard cools, you may add the chopped peaches, which
+should be well sweetened. Pour all in the freezer and
+set it where it can be frozen.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BARLEY OR SAGE CREAM FOR INVALIDS</span></p>
+
+<p>Wash the sage or barley clean; take a cup of either;
+put it on the fire with water to cover it; boil it gently
+until it is soft. While boiling, put in a stick of cinnamon,
+or any seasoning that is agreeable. When the
+barley has boiled soft and thick, take it off and strain
+it; then add to it a rich boiled custard, sweeten it to
+taste; add a glass of wine, if liked, and serve it frozen,
+or not, as is liked best by the sick.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FROZEN PEACHES AND CREAM</span></p>
+
+<p>Peel and stone nice soft, ripe peaches, sprinkle
+enough sugar on them to make them very sweet; chop
+them up fine until they are a pulp, and add to them as
+<span class="pagenum" id="Page_181">[Pg 181]</span>
+much cream as you have peaches; put them into the
+freezer and turn it briskly until the cream is well frozen.
+Figs and other fruits are good served in the same
+way.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER ICE CREAM WITHOUT CREAM</span></p>
+
+<p>When cream can not be procured, a custard made as
+directed, is a good substitute. To a quart of milk, add
+sugar until it is <em>very sweet</em>, for in freezing it loses
+some of its sweetness; let this boil on the fire, when it
+boils gently, take it off and pour it scalding hot to the
+beaten yolks of eight eggs; stir it constantly, but never
+boil it as the scalding milk will cook the eggs sufficiently;
+it should also be stirred while cooking. Flavor
+with vanilla, or lemon or almond. If with a vanilla
+bean it is better to boil it in the milk before putting in
+the sugar. When the custard is cold, put it in the form
+or freezer. If you have no freezer you can make one,
+by using a tin kettle with a tight cover. Set this in the
+centre of a tub that is large enough to leave a space of
+four or five inches around it; fill the space with layers
+of cracked ice and coarse salt, a layer of ice last, and
+cover the whole with a woolen cover for half an hour.
+Then shake the kettle constantly, after that, until frozen.
+Cover up till wanted.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ICED CHOCOLATE CREAM</span></p>
+
+<p>Grate half a pound of vanilla chocolate, put it in a
+stew-pan with half a pound of sugar, the yolks of eight
+eggs, and one pint of rich, sweet milk. Stir over the fire
+until it begins to thicken, strain through a sieve into a
+basin, add half a pint of whipped cream, and one and
+a half ounces of isinglass. Mix well and pour into a
+mould. Set it on ice if the weather is warm.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_182">[Pg 182]</span>
+<span class="allsmcap">COFFEE CUSTARD</span></p>
+
+<p>Boil one quart of milk with five spoonfuls of white
+sugar. Beat four eggs separately, throw the whites into
+the boiling milk for two minutes and dip them out with
+a skimmer as soon as they are cooked. Beat the four
+yolks of the eggs with half a cup of corn starch wet
+with a little cold milk; set it aside until you can put into
+the hot milk a cup of hot strong coffee; then pour in the
+mixed corn starch and eggs, give it a little boil and take
+it off. Last of all, place the pure white boiled eggs on
+the rich brown custard, and you have a beautiful and
+appetizing dessert. Serve with sponge cake. Some
+boil the coarsely ground coffee in the milk first and
+then strain it, proceeding after that as in other custards.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON CHEESE-CAKES</span></p>
+
+<p>Boil the peel of two lemons until tender, and pound
+them. Take half a pound of sugar, the yolks of six eggs,
+and one-half pound of butter. Stir all well together,
+and add the juice of the lemons last. Lay puff paste in
+your pans, fill them half full of the mixture, and bake
+lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE CHEESE-CAKES</span></p>
+
+<p>Boil the peel of four oranges in two waters, to take
+out the bitter taste. When tender, pound up with half a
+pound of sugar, one-quarter of a pound of butter, and
+the yolks of six eggs. I make these confections to use
+up the yolks when I have been using the whites of eggs
+for icing or white cake. Beat the mixture well and add
+the juice of the oranges; if the oranges are large the
+<span class="pagenum" id="Page_183">[Pg 183]</span>
+juice of two will be sufficient to make two pies. Put
+puff paste in your pans, fill them half full of the confection,
+and bake lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WINE JELLY FROM SPARKLING GELATINE</span></p>
+
+<p>Take a package of an ounce, or an ounce and a half
+of gelatine, pour upon it a pint of cold water, and let it
+remain to soften for an hour or so. When ready to
+make the jelly, pour on to the gelatine three-quarters of
+a pint of boiling water, and stir until the gelatine is
+dissolved; then add to it one and a half pounds of
+white sugar, the juice and grated rind of one lemon,
+and a spoonful of any essence. Then beat the whites of
+two eggs well, and stir briskly into the mixture; put it
+on a gentle fire, let it simmer slowly, take it off as soon
+as it boils up, then add a pint of wine and two tablespoonfuls
+of extract of lemon or vanilla; then strain it
+through a jelly bag until it runs clear. Some boil the
+extract and wine in the gelatine before straining, but it
+injures the fine flavor to do so. Boil the gelatine, the
+water, the sugar and eggs, and strain it; after it is
+clear and still warm, pour in a pint of wine and set the
+jelly on ice in summer, or to cool in the winter. This
+should give great satisfaction.</p>
+
+
+<p class="p2 center"><span class="allsmcap">YELLOW CUSTARD JELLY FROM GELATINE</span></p>
+
+<p>To one ounce of gelatine, soaked in one pint of water,
+add a quart of milk; if the weather is warm take a little
+less milk. Set the milk and gelatine (or double the
+quantity of isinglass) on to get hot, let it give one boil
+up, then sweeten it, and when a little cooled stir in the
+beaten yolks of eight eggs; do not let the eggs boil up
+<span class="pagenum" id="Page_184">[Pg 184]</span>
+or you might curdle them. Flavor with vanilla or
+lemon, pour into moulds, and set in a cool place, or on
+ice to harden.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CALVES’ FEET JELLY</span></p>
+
+<p>Take two calves’ feet, add to them a gallon of water
+which you must reduce by boiling to a quart; strain it
+while hot, and set away to get cold. When cold take
+off the fat, and remove any settlings which may be in
+the bottom. Melt the jelly in a stew-pan, and add to it
+the whites of six eggs, well beaten, half a pint of wine,
+half a pound of white sugar, the juice of four lemons,
+and rind of one grated. Boil this a few minutes, and
+pass it through a flannel strainer. This is a most delicate
+and nourishing article of diet for the sick and convalescent.
+If the jelly is dropped upon the sliced peel
+of a lemon instead of the grated peel, it will look prettier.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CALVES’ FEET JELLY MADE WITH GELATINE</span></p>
+
+<p>Take three quarts of water, one pint of white wine,
+six teaspoonfuls of brandy, six lemons, juice and peel,
+six eggs, the whites slightly beaten, the shells crushed—the
+yolks not used—three pounds of white sugar, and
+four ounces of gelatine. First, soak the gelatine in one
+quart of the measured water; let it remain for one-half
+an hour. Mix the ingredients named with the other two
+quarts, and let all boil twenty minutes; strain it
+through a flannel bag without squeezing. Wet the jelly
+mould in cold water. Pour the jelly in, and leave it to
+cool, or put it on ice until wanted.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_185">[Pg 185]</span>
+<span class="allsmcap">AMBROSIA OF ORANGE OR PINEAPPLE</span></p>
+
+<p>This is a pretty dessert or supper dish. You require
+a cocoanut and six oranges or a pineapple. Grate the
+cocoanut, and slice the oranges or pineapple; then in a
+glass dish lay a layer of fruit, and a layer of the grated
+cocoanut, until your bowl is full. Strew powdered
+sugar over each layer of fruit, and on the top, and it is
+ready.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FLOATING ISLAND, WITHOUT WINE</span></p>
+
+<p>Beat the whites of five eggs with a little currant jelly
+until they are quite thick. Sweeten a pint of cream, add
+a teaspoonful of extract, pour it in the bowl, and then
+drop your whites of eggs and jelly by spoonfuls on the
+cream. If you can not procure cream, you may make a
+substitute of a custard, made of a pint of sweet milk,
+yolks of two eggs, and half a cup of white sugar.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EGG-NOG</span></p>
+
+<p>Take the yolks of ten eggs; add to them ten tablespoonfuls
+of pulverized sugar, three pints of new milk,
+and one pint of the best brandy (whiskey will do). Beat
+up the whites the last thing, and stir in, after the liquor
+is poured in.
+<span class="pagenum" id="Page_186">[Pg 186]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="PUDDINGS_PIES_AND_MINCEMEAT">PUDDINGS, PIES AND MINCEMEAT</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">DIRECTIONS FOR MAKING AND BAKING PIES, TARTS, ETC.</span></p>
+
+<p>The delicacy of pastry depends as much upon the
+baking as the making, therefore strict attention should
+be paid to the following directions:</p>
+
+<p>Puff paste requires a quick, even heat; a hot oven
+will curl the paste and scorch it.</p>
+
+<p>Tart paste or short paste requires a degree less of
+heat.</p>
+
+<p>For raised or light crust, the oven may be heated as
+for puff paste.</p>
+
+<p>When baking with coal, if the fire is not brisk enough
+do not put on more coal, but add a stick or two of hard
+wood; or if nearly done, put in a stick of pine wood.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FAMILY PIE CRUST, SHORT</span></p>
+
+<p>Put a pound of sifted flour into a bowl, work into it
+half a pound of sweet lard or beef drippings, with a
+dessertspoonful of salt. When it is thoroughly mixed
+put to it enough cold water to bind together. Flour the
+paste slab, or table, and rolling pin. Take a part of the
+paste and roll it to less than a quarter of an inch in
+thickness. This will be quite rich enough for health or
+taste. A bit of volatile salts, the size of a small nutmeg,
+dissolved in a little hot water and put to the
+paste, will make it more light and delicate.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_187">[Pg 187]</span>
+<span class="allsmcap">FINEST PUFF PASTE, FOR PUFFS</span></p>
+
+<p>Heap one pound of flour in the centre of the breadboard,
+or slab; make a hollow in the centre; break one
+egg into it, then add a teaspoonful of salt and a piece
+of butter the size of an egg. Mix these lightly together
+with a little cold water, adding the water a little at a
+time, until the flour is made a nice paste; work it
+together, and roll it out to half an inch in thickness.
+Then divide a pound of butter in six parts, spread one
+part over the paste, then fold it and roll it out again,
+until you can perceive the butter through; then spread
+over another part, fold it up, and roll out again, and
+so continue until all the butter is used, and the paste
+has been worked over six times. It is now ready for
+making into pies, puffs or any other purpose. Flour the
+slab and rolling-pin, and roll it out to a quarter of an
+inch in thickness. A marble slab and rolling-pin are
+best for pastry, and much more durable than wood. After
+using them, scrape them clean, wash them first with
+cold water, then pour scalding water over them, and
+wipe them dry. Have a sieve ready to sift any flour you
+may wish to use; this is but little trouble or delay and
+it is always best to sift flour. To gild pastry, wet it
+over when nearly done, with the yolk of an egg beaten
+with a little milk.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PIE-CRUST</span></p>
+
+<p>Three and a half cups of flour, one cup of sweet lard,
+one teaspoonful of salt, one teaspoonful of baking powder,
+and a cupful of very cold water. Mix with a knife,
+using the hands as little as possible. Roll and cut after
+the crust is on the pie-plate.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_188">[Pg 188]</span>
+<span class="allsmcap">BUTTERMILK PIE-CRUST—VERY WHOLESOME</span></p>
+
+<p>Take a pint of buttermilk, add one large teacupful of
+lard, one teaspoonful of salt, and a teaspoonful of
+soda, and flour enough to form a soft dough. Mix the
+lard and flour by rubbing them together; then add the
+other ingredients. This is a tender and good pie-crust.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOIL DUMPLING CRUST WITHOUT LARD OR BUTTER—FOR
+DYSPEPTICS</span></p>
+
+<p>Sift a pint of flour in a basin, salt it as usual, then
+pour on it a fine stream of boiling water from the spout
+of a kettle, pour it slowly, or you will overflow the flour;
+mix the flour and hot water with a spoon until it is a
+nice soft dough that you can handle; then pour it on
+the biscuit board, which should be well floured; give it
+two or three turns, and it is ready for the fruit. This
+is fine for dyspeptics, and altogether lighter and nicer
+than the old way of mixing with grease.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE MINCE PIE MIXTURE</span></p>
+
+<p>Weigh two pounds of the chopped meat; put to it
+two pounds of suet free from strings or skin, and chopped
+fine; add two pounds of currants, picked, washed,
+and dried; four pounds of peeled and chopped rich tart
+apples, with the juice of two lemons, and the chopped
+peel of one; a pint of sweet wine, and one large nutmeg
+grated, or teaspoonful of ground mace; three pounds
+and a half of sugar, quarter of an ounce of ground
+cloves, or allspice, and the same of cinnamon, and a
+large tablespoonful of salt. Mix the whole well together,
+put it in a stone pot, or jar, cover it close, and set it
+in a cool place for use. Mix it well together again before
+using.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_189">[Pg 189]</span>
+<span class="allsmcap">TO FINISH THE PIE MIXTURE</span></p>
+
+<p>Pare, core, and chop, not very fine, some tart juicy
+apples; put to them one-third as much of the prepared
+meat; stone one pound of raisins, and cut a quarter of
+a citron in small bits; add a gill of brandy, and enough
+sweet cider to make the whole quite wet. A peck of
+apples, pared and chopped, with a quart bowl of the
+prepared meat, and the raisins, citron, and cider, as
+above-mentioned, with a large teacupful of brown sugar,
+is enough to make six or seven pies the size of a
+dinner plate. A teacupful of fine chopped suet may be
+added if liked, or a tablespoonful of butter to each pie,
+as it is to be baked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINCE PIE MEAT</span></p>
+
+<p>Take a nice tender piece of beef which is free from
+gristle, skin or strings. The meat is used for mincemeat,
+also the sirloin, the heart, head and skirts; the
+tongue and sirloin are best. Put the meat in hot water,
+enough to cover it; boil it gently until turning a fork
+in it will break it; set it to become cold, then take out
+all the bone and gristle parts. If the tongue is used peel
+off the skin, chop it very fine. To this meat, apples,
+raisins and spices are added, for which see recipe
+mince pie mixture.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINCE PIE. HOW TO FILL AND BAKE</span></p>
+
+<p>Line a pie dish with a nice puff paste, rolled to twice
+the thickness of a dollar piece. Put in the <em>pie mixture</em>
+half an inch deep, and spread it to within a finger
+width of the edge; roll out a puff paste crust, turn a
+plate the size of the one on which the pie is made on to
+<span class="pagenum" id="Page_190">[Pg 190]</span>
+it, and with a knife cut the paste around the edge of
+the plate; then take the plate off, make three small incisions
+with the end of the knife on each side of the
+middle, take it carefully up and cover the pie with it,
+press it lightly with the finger against the bottom crust,
+put it in a quick oven for three-quarters of an hour.
+The top may be brushed over with the yolk of an egg
+beaten with a little milk. Pies made in this way should
+be served warm.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINCE MEAT FOR PIES</span></p>
+
+<p>Two pounds of beef chopped fine, one peck of apples,
+two pounds of raisins, two pounds of currants, one
+pound of citron, one-half pound of suet, three pounds
+of sugar; powdered cinnamon, cloves and nutmeg, a
+spoonful each. Moisten with a bottle of champagne
+cider. When you bake the pies, place a spoonful of
+butter on each pie; but do not put butter in the jar
+with the meat.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINCE MEAT, FOR CHRISTMAS PIES</span></p>
+
+<p>Boil a fresh beef tongue tender, let it get cold, then
+chop it fine, and add one pound of suet, one-half peck
+of apples, two pounds of currants picked and washed
+carefully, one pound of citron sliced, half an ounce each
+of powdered cloves, allspice, cinnamon and ginger,
+three pints of cider, with half a pint of brandy; sweeten
+to taste, then pack away in a crock. Keep it cool, or
+it will ferment. Add apples when you bake the pie.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINCE PIE WITHOUT MEAT</span></p>
+
+<p>Take one pound of currants, one pound of peeled and
+chopped apples, one pound of suet chopped fine, one
+pound of moist brown sugar, quarter of a pound of
+<span class="pagenum" id="Page_191">[Pg 191]</span>
+chopped and stoned raisins, the juice of four oranges
+and two lemons, with the peel of one lemon chopped,
+and a wine-glass of brandy. Mix all carefully and put
+in a cool place. Eat this pie hot, and when it is baked,
+put in a tablespoonful of butter, but put none in the
+mixture.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOCK MINCE PIES. VERY GOOD</span></p>
+
+<p>Take six crackers, soak them in one and a half cups
+of warm water, add to them one cup of good brown
+sugar, one cup of raisins, one cup of molasses, and one-half
+cup of cider or strong vinegar. Beat in half a cup
+of butter, season with a lemon and its rind, a nutmeg,
+one teaspoonful of cloves, and ground cinnamon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE PIE</span></p>
+
+<p>To the juice and sliced pulp of two large oranges,
+add the grated yellow rind of one orange. Beat the
+yolks of three eggs, with a cupful of sugar, and beat
+the whites to a high froth and add to them a cup of
+milk. Mix all the above together. Have ready a nice
+puff paste, and bake the mixture in it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON PIE</span></p>
+
+<p>Grate the rind and express the juice of three lemons;
+rub together a cup and a half of powdered sugar and
+three tablespoonfuls of butter; beat up the yolks of
+four eggs, and add to the butter and sugar, lastly the
+lemon; bake on a rich puff paste without an upper
+crust. While the pie is baking beat up the whites of the
+four eggs with powdered loaf sugar, spread it over the
+top of the pie when done; then set back in the oven a
+few moments to brown lightly.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_192">[Pg 192]</span>
+<span class="allsmcap">LEMON PIE, WITHOUT CORN STARCH</span></p>
+
+<p>The juice and grated rind of a lemon, one cup of sugar,
+two tablespoonfuls water, yolks of three eggs.
+Bake in a nice crust. Make an icing of the whites and
+a cup of sugar, pour it over the pie, put it back in the
+oven, and brown lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON PIE. RICH</span></p>
+
+<p>Five eggs, two lemons, one cup and a half of sugar.
+Beat all together except the whites of three eggs, which
+you must beat stiff with sugar, and when the pies are
+cold spread this icing on top and brown lightly. The
+crust of the pie is made of puff paste, or in any way
+that is liked; some ladies prefer plain family crust to
+puff paste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRANBERRY PIE OR TARTS</span></p>
+
+<p>Pick a quart of cranberries free from imperfections,
+put a pint of water to them, and put them in a stew-pan
+over a moderate fire; add a pound of clean brown sugar,
+and stew them gently until they are soft; then
+mash them with a silver spoon and turn them into a
+dish to become cold, then make them in pies or tarts.
+Many persons put flour in cranberry pies; it is a great
+mistake, as it completely spoils the color of the fruit;
+but if they are strained and are too thin to jelly, it is
+well to add a spoonful of corn starch to thicken.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CRANBERRY TARTS WITH APPLES</span></p>
+
+<p>Mix half a pint of cranberries with half a pound of
+sugar and a spoonful of water; let them simmer a little
+until soft. Peel and cut thin a half dozen apples; put a
+rim of paste around a pie plate, strew in the apples,
+<span class="pagenum" id="Page_193">[Pg 193]</span>
+pour the cranberries over the apples and cover with a
+nice crust. Bake for an hour to cook the apples.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PORK AND APPLE PIE</span></p>
+
+<p>Make the crust in the usual manner (for many ways,
+see directions in this book), spread it over a deep
+plate; cut nice fat salt pork very thin, and slice some
+apples; place a layer of apples, then a layer of pork;
+sprinkle with allspice, pepper, and sugar, between each
+layer; have three or four layers, and let the last one be
+apples; sprinkle in sugar and spice; cover with a top
+crust, and bake an hour. This is a plain and wholesome
+dish; when the family is large and apples plentiful, it
+will be an economical way of giving the boys “apple
+pie.”</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOLASSES PIE</span></p>
+
+<p>Take one pint of molasses, beat into it three eggs
+and a large spoonful of butter; pour the mixture into
+a rich crust, and bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A RICHER MOLASSES PIE</span></p>
+
+<p>One cup of molasses, one cup of sugar, four eggs,
+and four tablespoonfuls of butter. Mix together the
+sugar, butter and eggs, then stir in the molasses. Bake
+in a rich crust.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HUCKLE OR WHORTLEBERRY PIE</span></p>
+
+<p>Put a quart of picked huckleberries into a basin of
+water, take off whatever floats; take up the berries by
+the handful; pick out all the stems and unripe berries,
+and put the rest into a dish; line a buttered pie dish
+with a pie paste; put in the berries half an inch deep,
+<span class="pagenum" id="Page_194">[Pg 194]</span>
+and to a quart of berries put a teacupful of brown
+sugar, and half a teacupful of water; dredge a teaspoonful
+of flour over; throw in a saltspoonful of salt, and
+half a nutmeg grated; cover the pie, cut a slit in the
+centre, or make several incisions on either side of
+it; press the two crusts together around the edge, trim
+it off neatly with a sharp knife, and bake in a quick
+oven for three-quarters of an hour.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BLACKBERRY PIE</span></p>
+
+<p>Pick the berries clean; rinse them in cold water,
+and finish as directed for huckleberries.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOILED PLUM PUDDING. VERY FINE</span></p>
+
+<p>Prepare all the ingredients except the beating of the
+eggs, the day before making the pudding. Take one
+pound of grated bread crumbs, pour over them a pint
+of boiling milk; add a pound of chopped suet, half a
+pound of butter, one pound of sugar, half a pound of
+sifted flour, one dozen eggs, one pound of raisins, one
+pound of currants, half a pound of citron, one tablespoonful
+of ground cinnamon, one of cloves and allspice,
+also one grated nutmeg, a glass of brandy, the
+rind and juice of two lemons. Tie it in a piece of thick,
+unbleached cotton, allowing room for the pudding to
+swell. Boil five hours. Serve with butter and sugar
+sauce. This can be steamed over, and be as nice as it
+was at first.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SIX-OUNCE PLUM PUDDING</span></p>
+
+<p>Six ounces of stoned raisins, six ounces washed and
+dried currants, six ounces of bread crumbs, six ounces
+of suet and six eggs. Flavor with half a nutmeg, half
+a lemon and half a glass of brandy. Mix all these ingredients
+<span class="pagenum" id="Page_195">[Pg 195]</span>
+together, and put the pudding into a mould,
+or floured cloth, and boil three hours.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHRISTMAS PLUM PUDDING</span></p>
+
+<p>One pound and a half of raisins, half a pound of currants,
+three-quarters of a pound of bread-crumbs, half
+a pound of flour, three-quarters of a pound of beef-suet,
+nine eggs, one wineglassful of brandy, half a
+pound of citron and orange-peel, half a nutmeg, and a
+little ground ginger. Chop the suet as fine as possible,
+and mix it with the bread-crumbs and flour, add the
+currants washed and dried, the citron and orange-peel
+cut into thin slices, and the raisins stoned and divided.
+Mix it all well together with the grated nutmeg and
+ginger, then stir in nine eggs well beaten, and the
+brandy, and again mix it thoroughly together, that
+every ingredient may be moistened; put it into a buttered
+mould, tie it over tightly, and boil it for six
+hours. This pudding may be made a week before using,
+boiled in a cloth, and hung up in a dry place, and when
+required put into a saucepan of boiling water and
+boiled for two hours or two hours and a half, then
+turned out, and served with sauce as above.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER CHRISTMAS PUDDING</span></p>
+
+<p>One pound of raisins, one pound of currants, one
+pound of suet, three-quarters of a pound of bread-crumbs,
+one pint of milk, ten eggs, three-quarters of a
+pound of citron and orange-peel mixed, one small nutmeg,
+one glass of brandy. Stone the raisins and divide
+them, wash and dry the currants, and cut the peel into
+slices. Mix all these with the bread-crumbs, flour
+<span class="pagenum" id="Page_196">[Pg 196]</span>
+and suet chopped very fine, add the grated nutmeg,
+and then stir in the eggs well-beaten, the brandy, and
+the milk. When the ingredients are well blended, put
+it into a mould, tie a floured cloth over it, and boil it
+six hours. When done turn it out, and serve with
+brandy and arrowroot sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICH PLUM PUDDING WITHOUT FLOUR</span></p>
+
+<p>One pound and a half of grated bread, one pound
+and a half of raisins, one pound and a half of currants,
+one pound of beef-suet, peel of one large lemon, three
+ounces of almonds, a little nutmeg or mixed spice, sugar
+to taste, three quarters of a pound of candied
+orange, lemon and citron, eight or nine eggs, half a
+pint of milk, two wineglassfuls of brandy. Stone the
+raisins, wash and pick the currants, chop the suet very
+fine, and mix with them a pound and a half of grated
+bread; add the candied peel cut into shreds, the almonds
+blanched and minced, and the mixed spice and
+sugar to taste. When all are thoroughly blended, stir
+it well together with eight or nine well-beaten eggs, two
+glassfuls of brandy, and half a pint of milk, tie it in a
+cloth, and boil it for five hours or five hours and a
+half, or divide it into equal parts, and boil it in moulds
+or basins for half the time.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COTTAGE PLUM PUDDING</span></p>
+
+<p>One pound and a half of flour, four or five eggs, a
+pinch of salt, a little nutmeg, one pound of raisins, half
+a pound of currants, sugar to taste, and a little milk.
+Make a thick batter with five well-beaten eggs, one
+pound and a half of flour, and a sufficient quantity of
+milk. Then add the currants washed and picked, the
+<span class="pagenum" id="Page_197">[Pg 197]</span>
+raisins stoned, a little nutmeg and sugar to taste. Mix
+all well together, and boil it in a basin or floured cloth
+for quite five hours. The peel of a lemon grated, and
+a few pieces of citron cut thin may be added.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHEAP PLUM PUDDING</span></p>
+
+<p>Take a cup of chopped suet, a cup of raisins, a cup
+of currants and citron mixed, a cup of sweet milk, two
+eggs, a cup of molasses, and a teaspoonful of soda; add
+to this three and a half cups of sifted flour or bread
+crumbs, and a little salt. Boil three or four hours.
+Serve with hard sauce of beaten butter, sugar and nutmeg;
+or with butter, sugar and wine sauce. This is
+inexpensive, but is modeled after the most excellent
+recipes. The quantity suits a small company.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN PUDDING WITHOUT EGGS OR WINE</span></p>
+
+<p>One pound of chopped and stoned raisins, half a
+pound of suet, one pound of flour, a cup of bread
+crumbs, two tablespoonfuls of molasses, a pint of milk
+or nutmeg grated, and a lemon peel chopped. Cut the
+suet very fine and mix it with the flour; add the bread
+crumbs, lemon and nutmeg, with the stoned raisins, to
+a pint of milk; mix all together and put in the molasses;
+keep it closely covered in a cool place. When it is
+wanted, pour it in a floured cloth and boil it five hours.
+Serve with rich sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN PLUM PUDDING FOR CHILDREN</span></p>
+
+<p>One pound of flour, one pound of bread crumbs,
+three quarters of a pound of stoned raisins, three quarters
+of a pound of currants, three quarters of a pound
+of suet, four eggs, and milk to moisten, say about one
+<span class="pagenum" id="Page_198">[Pg 198]</span>
+pint. Let the suet be finely chopped, the raisins stoned,
+the currants well washed, picked and dried. Mix them
+with the other dry ingredients, stir all well together;
+beat and strain in the eggs, and add just enough of the
+milk to make it mix properly. Tie it up in a well
+floured cloth, put it into boiling water, and boil for five
+hours. Serve with butter and sugar sauce, or wine
+sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SWEET POTATO PUDDING</span></p>
+
+<p>Take one pound or a pint of hot boiled sweet potato,
+pass it hot through a sieve—the finer the better. To
+this add six eggs well beaten, three-fourths of a pound
+of butter, and a pound of sugar; flavor with grated
+lemon rind, and a little brandy. Make a paste around
+the dish, pour in the sweet potato mixture, and bake.
+Sprinkle finely pulverized sugar over the surface of
+the pudding. This is a Southern dish, and fit to grace
+the table of an epicure.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED SUET PUDDING. ECONOMICAL AND WHOLESOME</span></p>
+
+<p>To a pound of flour, add by degrees six ounces of
+finely chopped suet, four eggs, together with as much
+milk as will make a firm batter. Beat all together
+hard, until the last moment before placing it in the
+oven. Pour it into a buttered dish, and bake. Serve
+as soon as done, with plain syrup, or butter and sugar
+sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON PUDDING. VERY NICE</span></p>
+
+<p>Six eggs, three lemons, six tablespoonfuls of corn
+starch, and one large spoonful of butter. Cook the
+corn starch in a pint and a half of water, and stir in
+<span class="pagenum" id="Page_199">[Pg 199]</span>
+the butter. Let it get cool, and then stir in the yolks of
+the eggs, the juice of the lemons, and the grated rind;
+also one cup of sugar. Bake this lightly in a pudding
+dish, and when cold pour it over a meringue, or icing,
+made with the whites of the eggs, and sufficient sugar
+to make a thick icing. Put it back in the oven, and let
+it brown lightly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TEMPERANCE ICED CABINET PUDDING FOR SUMMER</span></p>
+
+<p>This is usually made in oval tin moulds, with a tight-fitting
+cover. Small moulds are the best. Cut some
+sponge cake about half an inch thick; shape it nearly
+to the mould; dilute a tablespoonful of any favorite extract,
+and pour it on to the cake. Then commence to
+fill up the mould in layers of currants, seedless raisins,
+sliced citron, and chopped almonds, then a layer of
+cake, until it is full. Make ready a custard of one pint
+of milk, the yolks of two eggs, a quarter of a pound
+of sugar, and half a teaspoonful of extract of lemon,
+rose, or almonds; let it simmer a little, but not enough
+to curdle, as it will certainly do if allowed to stay too
+long on the fire. When it simmers, take it off, and let
+it cool a little. When only lukewarm pour it over the
+fruit and cake in the mould. Cover tightly, and bury
+it in ice and salt. It is, when well made, a most exquisite
+dessert.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUFFLE PUDDING</span></p>
+
+<p>Take a pint of milk, a cup of flour, one spoonful of
+sugar, and a piece of butter as large as an egg. Scald
+the milk, flour, and butter together. After the batter
+becomes cold, stir in the yolks of five eggs, and just
+before baking, stir in the whites. Bake in a quick
+oven, and serve with sauce.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_200">[Pg 200]</span>
+<span class="allsmcap">OMELET SOUFFLE PUDDING</span></p>
+
+<p>Beat the whites of ten eggs to a stiff froth. Beat the
+yolks with three quarters of a pound of powdered sugar,
+and the juice and grated rind of a lemon. Mix all
+together lightly. Butter a thick-bottomed dish which
+will just hold the pudding; put it immediately in the
+oven, and bake it fifteen or twenty minutes. Serve it
+just as it comes from the oven. It should quiver like
+a golden jelly when served. If baked too long, it will
+be spoiled. The oven must not be too hot, or it will
+scorch; the heat should be as usual to bake pies.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VERY RICH PUDDING</span></p>
+
+<p>Line a deep pie dish with puff paste, having first
+buttered it thoroughly; place on this a layer of jam,
+then a layer of custard, then jam, then custard, until
+the dish is nearly full, leaving the custard layer at the
+top. Bake for twenty minutes in a moderate oven, let
+the pudding cool, beat up the whites of the eggs that
+were used for the custard into a stiff whip with a little
+powdered sugar, pile the whip on as high as possible,
+and serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PARISIAN PUDDING</span></p>
+
+<p>Lay slices of sponge cake at the bottom of a glass
+dish, spread over them a layer of preserve (red or
+black currant is very good for the purpose), place over
+that more slices of sponge cake, then another layer of
+jam. Do this until you have filled the dish. Pour over
+it sufficient sherry to soak the cake properly, then beat
+up the whites of four eggs with sufficient powdered
+loaf sugar to make it a very stiff froth, with which to
+cover the top of the cake completely, and bake.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_201">[Pg 201]</span>
+<span class="allsmcap">BIRD’S NEST PUDDING</span></p>
+
+<p>Take half a package of gelatine, using a little more
+than half the quantity of water given in the recipe
+for making jelly; in all other respects use the same
+proportions. When ready to strain put it into a large
+oval dish (a meat dish is nice); fill it nearly to the
+edge; then set it away to harden. Take some egg-shells
+that you have broken just the end off in getting
+out the egg; make a blanc-mange of corn starch; flavor
+it with vanilla, and sweeten; put this into the shells
+before it cools and hardens at all; set the eggs on
+end in a vegetable-dish so that they will stand top up,
+being careful not to let the blanc-mange run out. Cut
+some very thin yellow parings off the lemon rind, stew
+them in a little sugar and water; when cold lay each
+piece separately in a circle on the jelly, making two or
+three nests. Break open the egg-shells, take out the
+blanc-mange, and lay it in groups like eggs inside the
+nest. This makes a very pretty dish, and is very good.
+Ivy sprays or myrtle wound around the edge of the
+dish improves the appearance.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BIRD’S NEST PUDDING</span></p>
+
+<p>Peel and core six mellow apples; line a pudding dish
+with pastry; lay the apples in the bottom of the dish,
+and stick long narrow strips of citron around them.
+Stir to a cream a pint of powdered sugar, and half a
+pint of butter. Beat separately the yolks and whites
+of eight eggs; mix them with the butter and sugar,
+season with nutmeg, place it on the fire, and stir until
+it is hot; then pour it over the apples, and bake immediately.
+It can be eaten warm or cold. Do not allow
+<span class="pagenum" id="Page_202">[Pg 202]</span>
+the top to brown too soon. It should be covered
+with a pan, when first put into the oven, to prevent this.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CROWS’-NEST WITH CINNAMON</span></p>
+
+<p>Cut nice sour cooking apples into a baking dish,
+small or large as you need; put sugar, cinnamon, and
+lemon over them; throw in a cup of water, and cover
+the dish with a crust of light pie crust. Put it in the
+oven, and bake until the apples are tender. Be sure
+to cut air-holes in the crust before putting in to bake.
+Eat it with cream and sugar, or hard sauce of butter
+and sugar; beat together until firm enough to slice like
+butter. Grate a little nutmeg over the sauce, if cinnamon
+is not liked.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COTTAGE PUDDING</span></p>
+
+<p>One tablespoonful of butter, one cup of sugar, one
+cup of milk, two eggs, one teaspoonful of soda, one pint
+of sifted flour, two spoonfuls of cream of tartar; mix
+like cake; bake quickly in shallow tin pans; dredge the
+top with powdered sugar, which gives a nice crust to
+all puddings and cakes. Sauce to accompany this pudding:
+one tablespoonful of butter, one cup of powdered
+sugar, lemon extract for seasoning, or lemon juice,
+with half a pint of boiling water. All beaten together
+until it foams.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COUNTRY BATTER PUDDING WITH FRUIT, CHEAP AND NICE</span></p>
+
+<p>This is a pudding which requires no paste and is a
+nice way to use fruit, such as pie-plant, berries, strawberries,
+peaches, etc. To a quart of buttermilk add one
+egg, a large teaspoonful of soda, a little salt, and flour
+enough to make a thick batter. Pour it over a quart
+<span class="pagenum" id="Page_203">[Pg 203]</span>
+of chopped fruit, such as mentioned, beat it a little,
+tie it tightly in a bag, drop it in a kettle of hot water,
+and let it boil two hours. Serve with sugar and cream.
+This pudding may be poured into a cake pan and baked,
+if not convenient to boil it. Put in plenty of fruit.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICE MERINGUE PUDDING</span></p>
+
+<p>Boil half a cup of rice in a quart of milk until it is
+thoroughly done. Sweeten to taste, and let it cool.
+Beat in the yolks of four eggs. Flavor with lemon rind
+or essence and nutmeg. Bake in a pudding-dish. When
+cool, pour over it the whites of your eggs, beaten with
+a cup of white sifted sugar. Bake light brown. Season
+to taste with lemon, rose or vanilla.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE MERINGUE</span></p>
+
+<p>Select handsome pippin apples if you can get them,
+pare and core them whole, put them in the oven with a
+little water in a deep dish, and let them cook a little
+but not enough to break. When plumped, take them
+out and let them get cold; then fill the centre of each
+apple with jelly. Make an icing of the whites of eggs,
+beaten with sifted sugar, and carefully cover each apple
+with it, wetting the knife while smoothing the icing.
+Sift a little sugar over them and put them in the oven
+to harden, but not to brown; too much heat will cause
+the jelly to melt.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A CHEAP AND DELICATE PUDDING</span></p>
+
+<p>Take a tablespoonful of butter, a cup of sugar, a cup
+of milk, two eggs, and a pint of sifted flour. Put into
+the flour a small teaspoonful of soda and two teaspoonfuls
+of cream of tartar; sift this in carefully, and set
+the flour aside. Beat the eggs, yolks and whites together,
+<span class="pagenum" id="Page_204">[Pg 204]</span>
+briskly until they foam; add to the eggs two
+tablespoonfuls of water; beat them sharply again until
+the tissues of the eggs thoroughly blend with the water,
+mix the sugar and butter together; add the eggs, beat
+again, then pour in the flour which will make a stiff
+batter; lastly, thin this with the small cup of milk
+(sweet milk is the best), then bake in shallow pans and
+serve with lemon sauce, or a rich wine sauce if that is
+preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A QUICKLY-MADE PUDDING</span></p>
+
+<p>Split a few crackers, lay the surface over with
+raisins, and place the halves together again; tie them
+closely in a cloth, and boil them fifteen minutes. Serve
+with a rich sauce of butter, wine, sugar and nutmeg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER QUICKLY-MADE PUDDING</span></p>
+
+<p>Get a light, square loaf of bread, split it in three or
+four horizontal slices; strew in between the slices cut-up
+raisins or currants; tie it up again; boil half an
+hour, and serve it with a rich sauce. There are few
+better puddings made with so little expense or trouble.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DELICIOUS BREAD PUDDING</span></p>
+
+<p>Butter some slices of bread, cut thin, and lay them
+in a dish, with currants and citron between; pour over
+it a quart of milk, with four well-beaten eggs, and
+sugar sufficient to sweeten to taste, and bake. Serve
+with sauce. It is easily made, and very nice. It is
+good hot or cold.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_205">[Pg 205]</span>
+<span class="allsmcap">CHEAP GINGERBREAD PUDDING</span></p>
+
+<p>Take a cup of butter, rub it up with three and a
+half cups of flour, one cup of milk, one cup of molasses,
+and one teaspoonful of saleratus. Steam three hours,
+and serve with a rich sauce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A FRENCH FRIED PUDDING</span></p>
+
+<p>Beat four eggs to a quart of milk, sweeten and flavor
+to taste, cut slices of baker’s bread and steep them
+until thoroughly saturated, then fry in hot butter and
+serve. Half this quantity for a small family.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MY OWN PUDDING</span></p>
+
+<p>Let a quart of milk be set on to boil; while it is
+getting hot, mix a cup of maizena or corn starch with
+enough cold water to form it into a thick batter; add
+to this a cup of white sugar and the yolks of four eggs;
+take the milk off and stir eggs, maizena, and sugar,
+into the milk; beat all together a few minutes, then
+pour the mixture into a baking dish and bake it lightly
+about ten minutes, or long enough only to cook the
+eggs; then take the pudding out, and while hot put
+over it a layer of jelly or jam; beat up the whites of
+the eggs with a cup of sugar, put this over the jelly
+and brown.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MARLBOROUGH PUDDING</span></p>
+
+<p>Take half a pound of grated apples, half a pound of
+fine white sugar, half a pound of butter, six eggs well
+beaten, the peel of one lemon grated, and the strained
+juice of two; line the dish with pie paste, put the pudding
+in, and bake in a quick oven.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_206">[Pg 206]</span>
+<span class="allsmcap">MARLBOROUGH APPLE TARTS. VERY FINE</span></p>
+
+<p>Quarter, and stew a dozen tart apples. To each teacup
+of this pulp, rubbed through a sieve, add a teacup
+of sugar, half a cup of melted butter, the juice and
+grated rind of two lemons, a cup of milk, four eggs and
+half a nutmeg. Beat all together and bake in pans
+lined with pastry, with a rim of puff paste around the
+edge. This is an old and always good recipe.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED APPLE DUMPLINGS</span></p>
+
+<p>Make a nice pie crust, raised with yeast, or not, as
+you desire; divide it into six parts, and roll each part
+thin; have ready six good-sized tart apples, pared and
+cored; fill up the cores with sugar and butter. Close
+the dough neatly around the apples, and turn that side
+down in a deep dish. If they are made with raised
+dough they should stand one hour; if with unleavened
+paste, sprinkle some sugar over them, also a little
+grounded cinnamon or other spice, and set them in the
+oven to bake. Spread a little batter over each of the
+dumplings as they go to the oven. Put plenty of
+spices, nutmegs, cinnamon and mace. Throw a little
+water in the dish, and bake three-quarters of an hour.
+Wine, or sugar and butter sauce is a great improvement,
+but it is very good without it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLAIN TAPIOCA CREAM</span></p>
+
+<p>Boil the pearl tapioca as you do rice; when cool
+sweeten it to the taste, and grate nutmeg over it. Pour
+rich cream over it and serve.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_207">[Pg 207]</span>
+<span class="allsmcap">TAPIOCA CREAM</span></p>
+
+<p>Soak two teaspoonfuls of tapioca for two hours in a
+little cold water. Boil a quart of milk, and to it add
+the tapioca, the yolks of three eggs, well beaten with a
+cup and a half of sugar; give it one boil, and set it
+away to cool; do not boil it long, or the eggs will curdle.
+Beat the whites of the eggs, and put them on top,
+or boil them in a little of the milk and put it on the
+cream. Set it on ice until wanted. This is a delicate
+and nourishing cream for convalescents, or invalids
+who require nourishing food.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A NICE SUPPER DISH</span></p>
+
+<p>Take one pint of cream, whip it until stiff, and one
+ounce of isinglass boiled and strained in about a pint
+of water. Boil it until reduced to half a pint. Boil
+in this water and isinglass, a vanilla bean, and when
+nearly cold, take out the bean, add four ounces of
+sugar, and when this is blood warm, stir in the cream.
+Eat with whipped cream.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RICE-MILK FOR CHILDREN</span></p>
+
+<p>To every quart of milk, allow two ounces of rice.
+Wash the rice and put it with the milk in a close-covered
+stewpan, set it over a slow fire, and let it simmer
+gently for one hour and a half. It will scorch
+on a fierce fire.</p>
+
+
+<p class="p2 center"><span class="allsmcap">NICE RICE CUSTARD</span></p>
+
+<p>Take two tablespoonfuls of boiled rice. If it is very
+dry, wash it with a little warm water. Put it in a pan,
+add a tablespoonful of butter, three or four eggs
+beaten light, a quart of sweet milk, sugar enough to
+<span class="pagenum" id="Page_208">[Pg 208]</span>
+make it quite sweet, and one cup of picked and seeded
+raisins. Flavor with nutmeg and essence of lemon or
+vanilla. Bake lightly. Do not allow it to remain in
+the oven long, as the milk will become watery and thus
+destroy the jelly-like consistency of the custard. It is
+a nice and cheap dessert for children. The raisins may
+be omitted if they are objectionable.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE POT PIE</span></p>
+
+<p>First, the pastry: Rub into a pint of flour a heaping
+spoonful of lard. Strew in a little salt, and work it
+until the mass becomes numberless little globules and
+balls. Then moisten with cold water, and press them
+together until they adhere, and your pastry is made.
+It must not be kneaded or worked over at all. Let any
+cook try this method, and he will find it the best and
+easiest way to make fine leaf paste, and he will never
+again countenance the old rolling, larding, butter-spreading
+system.</p>
+
+<p>Now for the fruit: Pare, core and quarter one dozen
+apples. Put them in a baking pan, with one large cup
+of sugar, one tablespoonful of spices, two of molasses
+and one of butter; add water until the fruit is nearly
+covered, and put it in the oven to bake and stew, and
+brown. When the apples begin to soften, dredge in a
+little flour, for the juice, though plentiful, must not be
+watery. Roll out the pastry. Cut the cover to suit the
+pan, and make the trimmings into dumplings, which
+must be dropped at intervals among the fruit. Fold
+the pie cover in half, make several oblique incisions for
+openings, lay it on and brown it lightly. Serve on a
+dish like peach cobbler. Like that substantial dessert,
+it may be eaten with cream.
+<span class="pagenum" id="Page_209">[Pg 209]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="PRESERVES_SYRUPS_AND_FRUIT">PRESERVES, SYRUPS AND FRUIT
+JELLIES</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">HINTS ON PRESERVING</span></p>
+
+<p>Preserving kettles should be broad and shallow, with
+a handle on each side. If you wish to preserve in
+small quantities, use a small kettle. A charcoal furnace
+is most desirable in warm weather, as you can put
+it where you like, and thus avoid the heat of the
+kitchen. Slow, gentle boiling is absolutely necessary in
+preserving and pickling.</p>
+
+<p>Crushed or loaf sugar should be used for preserves,
+as it is less liable to ferment during the long hot
+summer.</p>
+
+<p>Jelly bags may be made of cotton, linen, or flannel,
+and can be made like an old-fashioned reticule, with
+a string through the top, to close and suspend it while
+dripping.</p>
+
+<p>It is a mistake to think dark fruits, like raspberries,
+strawberries, etc., can be preserved equally well with
+brown sugar, for the color of this sugar makes the
+preserves dark, or rather <em>dingy</em>, which is the proper
+word.</p>
+
+<p>Glass is best for keeping preserves in, as they may
+be examined without opening the jars. When first put
+up they should be corked tightly, and dipped into
+coarse melted sealing-wax.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE PRESERVES</span></p>
+
+<p>Most fruits are much easier preserved than jellied.
+Weigh the fruit, and to each pound of fruit the usual
+rule is a pound of sugar; make a syrup of the sugar
+<span class="pagenum" id="Page_210">[Pg 210]</span>
+with a half pint of water to each pound of fruit. Boil
+it clear, then put in the fruit and cook it well, and boil
+gently till the fruit is clear.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO GREEN FRUIT FOR PICKLING OR PRESERVING</span></p>
+
+<p>Put vine leaves under, between, and over the fruit
+in a brass kettle, and over the leaves sprinkle a teaspoonful
+of beaten or ground alum; cover the fruit to
+be greened, with water, and boil it gently with the
+leaves and alum; if not a fine green, take more leaves
+and dust a little saleratus over them. Spread them out
+to cool when green, and proceed to preserve or pickle
+them as desired.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PRESERVE PEACHES</span></p>
+
+<p>Select white clings if you desire to preserve them
+whole. Yellow peaches make the most transparent
+preserve, but cannot always be procured. If white
+clings are convenient, peel and weigh them, and to
+each pound of fruit put one pound of sugar and half
+a pint of water. Put the syrup to boil, clarify it with
+an egg, and as it boils remove the scum. Keep the
+peaches in cold water all the time the syrup is boiling,
+as water keeps the fruit in good color, while leaving it
+exposed darkens it. When the syrup has boiled clear,
+put in the peaches; let them boil gently for half an
+hour, then take them out on a dish for two hours; put
+them back in the syrup and boil again until they are
+clear; they are then done, and you can put them in
+jars and pour the syrup over them, and cork and seal
+up for future use.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_211">[Pg 211]</span>
+<span class="allsmcap">ANOTHER WAY TO PRESERVE PEACHES</span></p>
+
+<p>Peel, cut and weigh six pounds of peaches; take six
+pounds of fine white sugar, throw the sugar on the
+peaches until they are well covered, and let them stay
+all night. Early in the morning add three pints of
+water, and boil all together for one hour. Skim carefully,
+and then take the peaches out on a large dish,
+still keeping the syrup gently boiling, and skimming it
+as it boils. Lay the peaches in the sun on dishes for
+at least two hours, to harden. Taking the fruit out of
+the syrup a few times improves it, giving it firmness
+and transparency. Now replace the peaches in the
+syrup, and boil gently until they are clear. Cut
+peaches are much more easily kept than peaches preserved
+whole, but they are not so highly flavored. Cut
+fruit does not require so much boiling as whole fruit;
+this should be remembered in preserving.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PRESERVED CITRON</span></p>
+
+<p>Pare off the green skin and all the soft part of the
+rind, then cut the firm part in strips, or any shape you
+fancy. Allow a pound and a quarter of sugar to each
+pound of rind; line your porcelain kettle with grapevine
+leaves and fill with the rind, scattering a little
+pulverized alum over each layer. Cover with vine-leaves
+three thick, pour on water enough to reach and
+wet these and cover with a close lid. Let them heat
+together for three hours, but the water must not actually
+boil. Take out the rind, which will be well
+greened by this process, and throw at once into very
+cold water. Let it soak for four hours, changing the
+water for fresh every hour. Then make a syrup, allowing
+<span class="pagenum" id="Page_212">[Pg 212]</span>
+two cups of water to every pound and a quarter
+of syrup. Boil and skim until no more scum comes
+up; put in the rind and simmer gently nearly an hour.
+Take it out and spread on dishes in the sun until firm
+and almost cool. Simmer in the syrup for half an
+hour; spread out again, and when firm put into a large
+bowl and pour over it the scalding syrup. Next day
+put the syrup again over the fire, add the juice of a
+lemon and a tiny bit of ginger-root for every pound of
+rind. Boil down until thick, pack the rind in jars and
+pour over it the syrup. Tie up when cool.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PRESERVE PEARS</span></p>
+
+<p>Take small rich pears, and boil them gently in water
+until they will yield to the pressure of the finger. They
+must not be soft, or they will not preserve well. Take
+them out when a little boiled; let them cool, and pare
+them neatly, leaving a little of the stem on, as well as
+the blossom end. Make a syrup of a pound of sugar
+to a pound of fruit, and when it is boiling hot, pour
+it on the pears; next day boil them in the syrup till
+clear, and bottle them for use.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PINEAPPLE PRESERVES</span></p>
+
+<p>Take fine pineapples, cut off all the rough parts, and
+each apple in quarters, shaping each piece alike. Boil
+the pineapples in just enough water to cover them, and
+put to this water all the cuttings, so as to make the
+syrup as rich in flavor as possible. When the pieces
+are tender, take them out, weigh them, and make a
+syrup of a pound of sugar to each pound of fruit,
+allowing a cup of the water the pineapples were boiled
+in, to each pound of fruit. Strain the water over the
+<span class="pagenum" id="Page_213">[Pg 213]</span>
+sugar, mix it, and let it boil fifteen minutes, by itself;
+skim it, and put in the pineapples, letting them boil
+until they are clear and perfectly tender. Pears done
+in this way make a delicious preserve. The usual way
+of putting them in the syrup without previous boiling,
+makes them little better than sweetened leather, as it
+makes them tough and stringy.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PRESERVE CRAB APPLES, GREEN</span></p>
+
+<p>Wash the apples and boil them in a very little water,
+cover them with vine leaves, while on the fire simmering,
+and they will then be very yellow. Take them out
+and spread them on a large dish to cool. Pare and
+core them, put them back in the kettle, with fresh leaves
+to cover them. Hang them over the fire, or on the
+stove in a preserving kettle until they are green; then
+take them out of the pot, let them cool, weigh them,
+and allow a pound of sugar to a pound of fruit. Put
+only water sufficient to dissolve the sugar, as the fruit,
+having been already boiled, will require very little
+water—a small cupful to each pound being quite
+enough. Boil this syrup, skim it, and put in your green
+apples, and boil them until they are clear and tender.
+Put the apples in jars, turn the juice on to them, and
+when cold tie them up, or rather seal them in this
+Southern climate.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACH OR APPLE COMPOTE, FOR DESSERT</span></p>
+
+<p>Dissolve and boil a pound of loaf sugar in a pint of
+water; skim it, pare six or eight apples, or a dozen
+peaches, throw them into the boiling syrup, and cook
+until tender and transparent. Lemon improves the
+apples, but peaches are better without it.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_214">[Pg 214]</span>
+<span class="allsmcap">PRESERVED HUCKLEBERRIES</span></p>
+
+<p>Take them just as they begin to ripen, pick and weigh
+them, allow a pound of fruit to a pound of sugar, then
+stew them until quite clear, and the syrup becomes
+thick. These make nice tarts when fruit is scarce.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PLUM PRESERVES</span></p>
+
+<p>Get plums before they are dead ripe; allow a pound
+of sugar to a pound of fruit, dissolve and boil the sugar
+and water (allowing half a pint of water to a pound).
+Boil the syrup until it is thick, then put in the plums
+and boil them until they are transparent; then put
+them in sealed jars.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FIG PRESERVES</span></p>
+
+<p>Boil the sugar and water syrup as directed in previous
+recipe. Let the figs be firm, not dead ripe or
+they will boil to a mass. They should be laid in alum
+the day before they are to be preserved, then taken out,
+washed, and put into the boiling syrup. Boil for three
+hours, or until transparent; then bottle as usual and
+seal up with wax.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MYRTLE ORANGE PRESERVE, OR HOME-MADE LIMES</span></p>
+
+<p>Pluck the oranges before they turn yellow; they
+should be a rich dark green; cut a hole in the stem end
+and take out all the white pulp and seeds; scrape them
+carefully, grate the rind so as to break the oil cells,
+and allow the strong oil to escape. Wash them and
+throw them into strong salt and water; let them stay
+in it for three days, then soak them in fresh water
+<span class="pagenum" id="Page_215">[Pg 215]</span>
+three days. When you wish to preserve them you must
+boil them in clear water, slowly, in a brass kettle;
+cover them with a few orange leaves while boiling,
+which will green them, and boil until they are tender,
+then set them up to cool. Weigh as much sugar as you
+have oranges, and allow pound for pound; boil the
+syrup clear and then put in the oranges; boil gently
+for half an hour, or until green and yellow. Use only
+a silver spoon in making this preserve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE WATERMELON PRESERVES</span></p>
+
+<p>Take the firm outside rind of the watermelon; scrape
+off the green and cut out the soft inside; cut the rind
+into any shapes you choose, stars, crescents, diamonds,
+etc. After they have been boiled in alum and leaves
+to green and harden, weigh them and make a syrup of
+a pound of sugar to a pound of fruit, with a cup of
+water to each pound. Boil the syrup clear, and put in
+the cut rinds, and boil them until transparent. Flavor
+with ginger for green color, and lemons for the yellow.
+If the rind is wanted yellow you must boil it with fresh
+lemon skins and a little saffron before preserving it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER WATERMELON RIND PRESERVE</span></p>
+
+<p>In a bucket of cold water, put a handful of lime, stir
+it in, and when it settles clear, pour it over the watermelon
+rind you intend preserving; let it stay in the
+weak lime-water one day. Soak it a few hours, and
+get the taste of the lime from the rind, then put it in
+alum water and scald for ten minutes. Put grape-leaves
+in with the alum water while scalding; they will
+make the rind green. Take the rind from the alum,
+and put it in cold water for a few hours, and when
+<span class="pagenum" id="Page_216">[Pg 216]</span>
+cold, boil it in strong ginger tea until it is soft, and
+tastes of the ginger. Make the syrup of one and a half
+pounds of sugar to each pound of rind, and a half pint
+of water to each pound of sugar. Let it cook slowly,
+skim it, and when it looks clear, put in the rind, and
+let it cook slowly until clear and transparent. The
+rind should be cut into beautiful shapes, and preserved
+with care. This is a little trouble; but the housekeeper
+is amply repaid by the beauty of the preserve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE ANY KIND OF FRUIT JELLY</span></p>
+
+<p>Wash and drain the fruit, put it in a stone jar, and
+put the jar into a kettle of water over the fire; let it
+boil, but see that none of the water gets into the fruit.
+When the fruit is tender, it will begin to break; pour
+it now into a flannel bag, but do not squeeze it—that
+will make the jelly cloudy. To each pint of juice
+strained, add one pound, or one pound and a quarter
+of white sugar, and the half of the beaten white of an
+egg. Boil this rapidly, skim, but do not stir the syrup,
+as stirring breaks its continuity and prevents its jellying.
+Boil it twenty minutes, and try a little in some
+cold water, to find out if it jellies; if it does not, boil
+it a little longer. Too much boiling, or too slow boiling,
+injures jelly and makes it ropy. Too much sugar will
+cause jelly to grain; the quantity used must be in accordance
+with the requirements of the fruit, acid fruit
+requiring more sugar and dead ripe fruit less. Red
+currants take more sugar than black currants; they
+also take more time to boil to a jelly. A little practice
+<em>and a few mistakes</em> will make anyone who takes pleasure
+in cooking a good jelly-maker and preserver.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_217">[Pg 217]</span>
+<span class="allsmcap">CRAB APPLE JELLY</span></p>
+
+<p>This is the best of all apple jellies. Wash the apples,
+cut them up, remove all defects, remove the seeds and
+the blossom end; but do not pare them. Lay them in
+your preserving-kettle, and cover them with water;
+then boil them until they are soft, but do not let them
+mash up from too much boiling. Drain off all the
+water, and mash the apples with the back of a silver
+spoon. Put this in a jelly bag, and place a deep dish
+under it to collect the juice. To every pint of the juice
+allow a pint of loaf sugar; boil it and skim it. It will
+be ready to dip out into tumblers in half an hour, if
+you have complied with these directions. Always dip
+jelly out with a <em>silver</em> spoon, as any other kind darkens
+fruit. I have seen preserves rendered very dark by
+putting in them a new-tinned dipper. You must be
+careful of these things if you desire your confections
+to be elegant.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON JELLY. A BEAUTIFUL DISH</span></p>
+
+<p>Set an ounce of isinglass in a pint of water on the
+stove in a stew-pan; stir the isinglass until it dissolves.
+Let it boil a few minutes, then add a pint of lemon
+juice sweetened with a pound and a half of sugar, or a
+little more, if it is wished very sweet. Stir this in with
+the rinds of six lemons, and boil all together. After
+boiling for about five minutes, put a teaspoonful of
+saffron in to color it yellow, and strain through a
+flannel bag. Fill your jelly-glasses with it; when cool,
+it is a most beautiful dish for a collation.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_218">[Pg 218]</span>
+<span class="allsmcap">BLACKBERRY JELLY</span></p>
+
+<p>Cook the fruit till tender in a little water; throw off
+the water, bruise and strain the fruit, and to each pint
+of the juice add one pound of white sugar. Put it now
+in a preserving-pan, and boil it <em>rapidly</em>, but do not stir
+it while boiling, as that breaks the jelly; skim it carefully,
+and when it jellies, pour it into tumblers or small
+jars. I have made two pecks of berries into jelly in
+two hours. This is said for the benefit of young housekeepers
+who often boil their jelly too slowly and too
+long, which makes it ropy.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE JELLY, WITHOUT WATER</span></p>
+
+<p>Pare and core the fruit, which should be juicy and
+tart. Lay the apples in a vessel to cook without putting
+in any water; cover them closely, and cook until
+properly soft; strain the juice, and add three-fourths
+of a pound of sugar to a pint of apple juice. Beat in
+the white of an egg to clarify the jelly, and skim it as
+it boils; try it and, as soon as it jellies, take it from
+the fire and put it in glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">JAM</span></p>
+
+<p>This can be made from almost any kind of ripe fruit.
+Blackberries, strawberries or raspberries are especially
+suited for this form of preserve. You must
+weigh your fruit (say blackberries), and allow three
+quarters of a pound of good sugar to each pound of
+fruit. Crush the fruit and sugar, with a biscuit beater,
+until they are well mashed; add a gill of water to each
+pound of fruit; boil gently (not rapidly like jelly) until
+it becomes a jelly-like mass, and when done, put it into
+<span class="pagenum" id="Page_219">[Pg 219]</span>
+glasses, or small earthenware pots and when cold,
+cover up like jelly. This is an excellent medicine in
+summer for dysentery; but if intended for invalids,
+you must spice it, and add a gill of brandy—fourth
+proof—to each pound of jam.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOMATO JAM</span></p>
+
+<p>Take nice ripe tomatoes, skin them, take out all their
+seeds, but save the juice to put with the sugar. Weigh
+the fruit, and to each pound, add three-fourths of a
+pound of sugar; boil some lemons soft, take one for
+each pound of tomatoes, mash them fine, take out the
+pips, and put the lemons to the sugar and tomatoes;
+boil slowly and mash the jam smooth with a silver
+spoon. When smooth and jelly-like, it is done. Put it
+away in glasses carefully.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE MARMALADE. DELICIOUS</span></p>
+
+<p>Quarter the oranges and take out the seeds and
+white strings. To every pound of pulp, add a cup of
+cold water, and let it stand thus for twenty-four hours.
+Boil some of the peel in several waters until quite tender;
+then to each pound of pulp, add one-quarter of a
+pound of boiled peel, and one and a quarter pounds of
+white sugar. Boil this slowly until it jellies, and the
+bits of peel are quite transparent.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE MARMALADE MADE WITH HONEY</span></p>
+
+<p>Quarter a dozen large ripe oranges; remove the
+rind, seeds and filaments, but save all the juice. Put
+the juice and pulp into a porcelain kettle, with an equal
+quantity of strained honey, adding one-third as much
+sugar as honey. Boil until very thick, sweet and clear.
+When cold, put it in small jars.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_220">[Pg 220]</span>
+<span class="allsmcap">MARMALADE</span></p>
+
+<p>This jam can be made of any ripe fruit, boiled to a
+pulp with a little water; the best are peaches, quinces,
+apples, oranges and cranberries. It is usual to crush
+the fruit. Put in three quarters of a pound of sugar
+to a pound of fruit, add a <em>little</em> water (half a cup to a
+pound), and boil until it is a jellied mass. When done,
+put it in glass or white earthenware.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO CANDY FRUIT</span></p>
+
+<p>After peaches, quinces, plums, or citron, have been
+preserved, take them from the syrup, and drain them
+on a sieve. To a pound of loaf sugar, put a small cup
+of water, and when it is dissolved, set it over a moderate
+fire, and let it boil; when it boils, put in the fruit
+to be candied, and stir continually until the sugar
+granulates over the fruit; then take it up, and dry it
+in a warm oven. If not sufficiently candied, repeat the
+operation.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CANDIED PUMPKIN</span></p>
+
+<p>Peel a piece of pumpkin, and cut it in thin slices.
+Make a nice, thick syrup of brown sugar and water,
+and put the pumpkin into it, with a little of the juice
+of the lemon. Boil this until the pumpkin is nicely
+candied. Mace, or other spices, may be used for flavoring
+instead of lemon, if preferred. It may be eaten
+hot with meats at dinner, and is equally nice, when
+cold, for supper or lunch.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_221">[Pg 221]</span>
+<span class="allsmcap">ORGEAT SYRUP WITHOUT ORANGE FLOWERS</span></p>
+
+<p>Make a syrup of a pound of sugar to every pint of
+water; boil this a few minutes, skim it clear, and when
+cold, to every four pounds of sugar used, allow a gill of
+orange water, or rose water, and two tablespoonfuls of
+pure essence of bitter almonds. Serve it in iced water.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE SYRUP</span></p>
+
+<p>This syrup is so easily made, and oranges are so
+abundant here, that it is advantageous to make this
+syrup in the season of orange harvest, in Louisiana.
+To make it, you must select ripe and thin-skinned
+fruit; squeeze the juice, and to every pint, add a pound
+and a quarter of white sugar; boil it slowly, and skim
+as long as any scum rises; you may then take it off,
+let it grow cold, and bottle it. Be sure to secure the
+corks well. This is nice for a summer drink for delicate
+persons; it is also very convenient for pudding
+sauces, as half a cup of this syrup, mixed with melted
+butter, is admirable, where wine is not used. The
+flavor is so fine, it requires very little spicing to make
+it agreeable.
+<span class="pagenum" id="Page_222">[Pg 222]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="BRANDIED_FRUITS_WINES_AND">BRANDIED FRUITS, WINES AND
+CORDIALS</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">PEACHES IN BRANDY</span></p>
+
+<p>Soak fine peaches in lye until you can remove the
+fuzzy outside; wipe them, and turn them into cold
+water. When you have prepared as many as you desire,
+weigh them, and to every pound of fruit, put
+three quarters of a pound of white sugar. Make a
+syrup like that for preserves, only using less water;
+boil the peaches in the syrup until they are tender;
+then take them out of the kettle, and place them in
+jars; fill up the jars with a brandy syrup, made of a
+pint of brandy, to a pint of the sugar syrup from the
+peaches. Cook them very carefully, and dip the mouths
+of the jars in rosin melted, and keep them in a cool
+dark place.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APRICOTS IN BRANDY</span></p>
+
+<p>Peaches and apricots are brandied the same way.
+Gather them as fresh as possible. Apricots should be
+taken from the tree as soon as ripe, as they soften so
+rapidly. Rub each one with a coarse towel, but do not
+peel it. Make a syrup of half the weight of the fruit
+in sugar, and just water enough to dissolve it. When
+the syrup is prepared and hot, put in the apricots, let
+them simmer until tender; then take the fruit out, and
+place it on dishes, then expose them to the sun, or in a
+warm oven to dry and harden. Boil the syrup again,
+<span class="pagenum" id="Page_223">[Pg 223]</span>
+after the fruit is out, until it is quite rich and thick.
+Skim it carefully. When the apricots are cold and
+firm, put them in white earthen preserve-jars and fill
+up with syrup and brandy, half and half. Tie up with
+bladder skin.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PEACHES AND APRICOTS IN BRANDY</span></p>
+
+<p>Take nice smooth peaches not too ripe, put them in
+a vessel and cover them with weak lye; take them out
+in two hours, and wipe carefully to get off the down
+and outside skin, and lay them in cold water. Weigh
+the fruit, add their weight in sugar, and half a pint of
+water to each pound of sugar; boil and skim this syrup,
+put in the peaches; when the syrup is clear of scum,
+let them boil for twenty minutes or half an hour, then
+take them out and lay them on dishes to cool. Boil the
+syrup for an hour longer, or until reduced one-half and
+quite thick. When cold, put the peaches or apricots in
+jars, and cover them with equal quantities of the syrup
+and French brandy. If it is apricots, cook them very
+gently, or they will come to pieces in the syrup; ten
+minutes is long enough to stew them before bottling.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APRICOT AND PEACH WINE</span></p>
+
+<p>Mash the apricots or peaches in a mortar, remove
+the stones, and to eight pounds of the pulp, add one
+quart of water; let this stand twenty-four hours; then
+strain, and to each gallon of the juice, add two pounds
+of loaf sugar. Let it ferment, and when perfectly
+clear, bottle it. Peach wine is very nice, and may have
+a few of the kernels added for flavoring, if wished.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_224">[Pg 224]</span>
+<span class="allsmcap">RAISIN WINE WITH ELDER FLOWERS</span></p>
+
+<p>Boil six pounds of raisins in six gallons of water.
+When soft, rub them to a pulp, and pass through a
+colander to get rid of the stones; add this pulp to the
+water it was boiled in, put to it twelve pounds of white
+sugar and a half-pint of yeast. When clear, suspend
+half a pound of elder flowers in it to flavor the wine;
+withdraw the flowers and bottle off the wine.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE AND LEMON WINE</span></p>
+
+<p>Take the outer rind of one hundred oranges pared,
+so that no white appears; pour upon them ten gallons
+of boiling water, let it stand ten hours and keep slightly
+warm. While still warm, add the juice of the oranges,
+mixed with twenty-five pounds of lump sugar, and a
+few tablespoonfuls of good yeast; let it ferment five
+days, or until the fermentation has ceased, and the
+wine is clear; then bottle. Lemon wine can be made
+in the same way.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUR ORANGE WINE</span></p>
+
+<p>Take one gallon juice of sour oranges, four gallons
+of water, and twenty pounds of sugar. Boil this mixture
+in a vessel large enough to hold it, and skim it as
+it boils until no more scum rises. Pour it into a flannel
+bag and strain; then put it in a cask, adding to it a
+quart of uncooked orange juice. Let it ferment, and
+when clear, bottle it. This will require about six
+months to finish. Keep in a cool closet or cellar during
+fermentation.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_225">[Pg 225]</span>
+<span class="allsmcap">MIXED FRUIT WINE</span></p>
+
+<p>Cherries, black currants and raspberries, mixed together,
+make a good wine. Dilute the juice and add
+the usual amount of sugar, and let it ferment; then
+bottle.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A SUPERIOR BLACKBERRY WINE</span></p>
+
+<p>Bruise your berries, measure them, and to every
+gallon, add a quart of boiling water. Let this stand
+twenty-four hours, stirring it three or four times during
+this time. The third day strain off the juice, and
+to every gallon of this strained liquor, put two pounds
+of refined sugar. Cork it tight, and let it stand until
+cool weather; when you will have a wine that you will
+never voluntarily be without.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BLACKBERRY WINE</span></p>
+
+<p>Mash the berries without boiling them; strain the
+juice, and to six pints of juice, add two pints of water
+and three pounds of sugar. Mix thoroughly and put it
+in a wide-mouthed stone jar to ferment. Cover it carefully
+with a cloth, to keep out all insects; open it and
+skim it every morning; then cover it up again carefully,
+for much of the bouquet of the wine depends on
+this. When it ceases to ferment, strain it and put it
+in a demijohn; do not cork it tightly, as it must have
+a little air, but cover the loose stopper with a piece
+of muslin or tarlatan, to keep out the insects. It will
+be ready to bottle in two months.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BLACKBERRY CORDIAL</span></p>
+
+<p>Simmer nice ripe blackberries in water enough to
+cover them, and when they are tender take them out,
+mash them and strain them through a strong cloth;
+<span class="pagenum" id="Page_226">[Pg 226]</span>
+get all the juice out you can by squeezing, but do not
+let the pulp and seed come through the bag. Now add
+a little of the water they were boiled in, however not
+more than two tablespoonfuls to each pint of strained
+juice. To every pint of this liquor, add one pound of
+loaf sugar, one teaspoonful of mace, same of cloves
+and cinnamon. Boil all these together a few minutes,
+and strain it again to free it from the spice. When
+this syrup is cool, add to each pint a wineglass of good
+French brandy. If you cannot get brandy, substitute
+rum or whiskey, remembering to use twice as much as
+you would brandy. This is excellent for children during
+the prevalence of summer complaints, and an excellent
+tonic for all debilitated persons.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BLACKBERRY CORDIAL</span></p>
+
+<p>Select fine, ripe fruit. Squeeze the berries without
+boiling, and to a quart of the strained juice, put a
+pound of loaf sugar; boil it for half an hour, and add
+a quart of brandy, some cloves and cinnamon, when on
+the fire. If the fruit thickens too rapidly while boiling,
+throw in a cup of hot water.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RASPBERRY CORDIAL</span></p>
+
+<p>Squeeze the fruit through a flannel bag, and to every
+quart of juice to a pound of loaf sugar; put it in a
+stone jar and stir it constantly for half an hour; allow
+it to stand for three days, then strain it again and add
+to each quart of juice a quart of fine brandy.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_227">[Pg 227]</span>
+<span class="allsmcap">TOMATO WINE</span></p>
+
+<p>Let the tomatoes be very ripe; mash them well, let
+them stand twenty-four hours, strain, and to every
+quart of the tomato juice, add a pound of white sugar.
+This will ferment and should be allowed to do so, only
+keep it carefully covered from the flies. Skim off the
+foam as it rises, and when the liquor becomes clear,
+bottle it. This wine will be a pleasant acid, and should
+be served with sugar and water, in the tumbler with
+the wine.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER TOMATO WINE</span></p>
+
+<p>Bruise your berries, or small tomatoes; measure the
+juice, and add two pounds of sugar to each gallon; put
+it in a cask, adding two gallons of water to each four
+gallons of juice. Let it ferment like blackberry wine.</p>
+
+
+<p class="p2 center"><span class="allsmcap">A FINE TEMPERANCE BEVERAGE</span></p>
+
+<p>To the juice of a dozen lemons put one pound and a
+half of double refined sugar, and a picked quart of
+raspberries or strawberries; pare a ripe pineapple and
+slice it, put over it half a pound of sugar, stir the lemon
+juice with the sugar, crush in the berries slightly
+bruise the pineapple and chop it up in small pieces.
+Put the lemon juice in a large punch bowl, add to it
+three quarts of ice water, then put in the strawberry
+and pineapple juice, stir it until all the sugar is dissolved,
+and then set it on ice. Serve in punch glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHAMPAGNE PUNCH</span></p>
+
+<p>Add to the above mixture a bottle of champagne, and
+a bottle of white wine, and you have a very delicious
+punch for festive occasions.
+<span class="pagenum" id="Page_228">[Pg 228]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="DELICATE_PREPARATIONS_FOR_THE">DELICATE PREPARATIONS FOR THE
+SICK AND CONVALESCENT</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">BARLEY WATER</span></p>
+
+<p>Take four large tablespoonfuls of picked and washed
+pearl barley, and put it into a porcelain-lined kettle
+with two quarts of boiling water; let it boil slowly
+until the water is reduced one half, then strain it and
+season with salt, lemon, or sugar as may be agreeable
+to the sick.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TOAST WATER</span></p>
+
+<p>Cut two or three slices from a loaf of wheat bread,
+toast them very brown; while hot, put them in a small
+pitcher, and pour over them a pint and a half of water.
+Sugar may be added if liked, but when the stomach is
+affected it is better without it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE WATER GRUEL OF CORN MEAL OR OAT MEAL</span></p>
+
+<p>Put a quart of water on to boil in a stew-pan. Take
+a tablespoonful of sweet corn meal, or oatmeal, make
+it into a batter with milk and salt, stir it in the boiling
+water and let it boil gently for half an hour. When
+served it may be sweetened and nutmeg grated over
+it. If wanted for a strengthening nourishment, a bit
+of butter and a glass of wine or brandy may be added.
+This is generally given after a dose of castor oil, or an
+emetic. Use very little salt.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_229">[Pg 229]</span>
+<span class="allsmcap">BEEF TEA FOR INVALIDS</span></p>
+
+<p>Cut tender lean beef into small pieces, free it from
+fat and strings, fill a junk bottle with it, cork it tight
+and put it in a kettle of boiling water; let it boil three
+hours. In that way you obtain the juices of the meat
+undiluted. This is especially nourishing and good
+when the stomach can bear but little liquid.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MILK PUNCH AS A RESTORATIVE</span></p>
+
+<p>Take a large tumbler (it should hold a pint), half
+fill it with chopped ice, add to it a large tablespoonful
+of white sugar, beat it a little with the ice, then pour
+on it a wineglass of gin, rum or brandy, and fill up
+with fresh milk. It is generally very acceptable to an
+invalid who refuses other stimulants.</p>
+
+
+<p class="p2 center"><span class="allsmcap">APPLE TEA, OR WATER, FOR INVALIDS</span></p>
+
+<p>Cut some ripe apples into thin pieces, add the peel
+of a fresh lemon; pour boiling water over them and
+let it stand till cold, then sweeten with loaf sugar.
+This is a grateful and cooling drink.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BAKED APPLES</span></p>
+
+<p>Bake them in a tin roaster, as iron discolors them;
+pour molasses over them and bake until soft. This is
+good for opening the bowels of patients who are a little
+constipated.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ARROW-ROOT BLANC MANGE FOR THE SICK</span></p>
+
+<p>Put a pint of new milk to boil; make a smooth batter
+with an ounce of Bermuda arrow-root and cold milk;
+add a little salt, and when the milk is boiling stir in the
+batter; let the fire be gentle or it will scorch; sweeten
+this with fine white sugar, and let it boil a few minutes;
+<span class="pagenum" id="Page_230">[Pg 230]</span>
+flavor with lemon, or orange water, or if lemon
+is objected to, boil a vanilla bean in the milk before
+the arrow-root is put in. Take it off the fire, pour it
+in a mould and set it on ice; serve jelly or jam with
+the blanc mange, or eat it with cream if it agrees with
+the invalid.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ARROW-ROOT BLANC MANGE</span></p>
+
+<p>Mix in a little cold water, two tablespoonfuls of
+arrow-root; sweeten a pint of milk with white sugar
+and put the arrow-root in the milk. Let it boil a few
+minutes, stirring it constantly; take it off, and if desired,
+you can let it cool and mould it in a bowl or
+jelly form; or it is nice to be eaten warm. Colored
+jelly over it is an improvement when moulded.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ARROW-ROOT GRUEL</span></p>
+
+<p>Mix a tablespoonful of arrow-root, or for an infant,
+half as much; when mixed with cold water, stir in it
+half a pint of boiling water. Season with salt, sugar
+or nutmeg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MILK PORRIDGE</span></p>
+
+<p>Make a quart of milk boiling hot; make a tablespoonful
+of flour into a batter with cold milk, add a little
+salt and stir it in the boiling milk, stirring it constantly
+for five minutes while it boils; flavor with anything
+agreeable. Sweetened with loaf sugar, and nutmeg
+grated plentifully over it, it will make a most excellent
+remedy for looseness or dysentery.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TAPIOCA MILK</span></p>
+
+<p>Wash and soak a large tablespoonful of tapioca, put
+it to a quart of sweet milk, add a little salt, cover it, and
+set it over a gentle fire for an hour. Take it up, add
+sugar and nutmeg, or cinnamon to taste.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_231">[Pg 231]</span>
+<span class="allsmcap">TAPIOCA PUDDING</span></p>
+
+<p>Put a coffee-cup of tapioca (soak it well first) into a
+pint and a half of milk, set it where it will get hot
+slowly, take it off when it boils, and when cool add four
+well-beaten eggs; flavor with lemon and peach, sweeten
+it to taste, and bake for an hour in a hot oven. If this
+is wanted for one person, take half the quantity of
+tapioca and milk.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHITE WINE SYLLABUB</span></p>
+
+<p>Season a pint of milk with sugar and wine, but not
+enough wine to curdle the milk. Fill your glasses
+nearly full, and crown them with sweetened whipped
+cream. Season the cream with extract of lemon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SYLLABUB</span></p>
+
+<p>Take the juice of a large lemon, and the yellow rind
+pared thin; one glass of brandy, two glasses of white
+wine, and a quarter of a pound of powdered sugar.
+Put these ingredients into a pan, and let them remain
+one night; the next day add a pint of thick cream, and
+the whites of two eggs beaten together; beat them all
+together to a fine froth, and serve in jelly glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WINE SANGAREE OF PORT OR MADEIRA</span></p>
+
+<p>Take half a glass of water, sweeten it with a tablespoonful
+of white powdered sugar, and stir well until
+dissolved; add a gill of Madeira or Port, some nutmeg
+grated and pounded ice. Serve with lady-cake or
+pound-cake, cut small.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_232">[Pg 232]</span>
+<span class="allsmcap">STEWED PRUNES FOR SICKNESS</span></p>
+
+<p>Wash the prunes, put them in a stew pan, cover them
+with water, and to each pound of prunes put a cupful
+of clear brown sugar. Cover the stew-pan and let
+them boil slowly, until the syrup is thick and rich.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WINE JELLY FOR THE SICK</span></p>
+
+<p>Take one pint of Madeira wine, one pint of water,
+and one ounce of isinglass dissolved in a teacupful of
+water. Let the wine and water be boiling hot, then stir
+into it the dissolved isinglass, and sugar to taste; make
+it quite sweet; let it come to a boil, try it by taking a
+little in a saucer, and if not a good jelly when cold, boil
+it until it is so; if lemon is allowed, use the juice of two
+to flavor this jelly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">JAUNE MANGE</span></p>
+
+<p>Break up and boil an ounce of isinglass in rather
+more than half a pint of water until it is melted; strain
+it; then add the juice of two large oranges, a gill of
+white wine, and the yolks of four eggs beaten and
+strained; sweeten to taste, and stir it over a gentle fire
+till it boils up; dip a mould into cold water and pour
+the preparation into it.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CARRIGEEN MOSS FOR INVALIDS</span></p>
+
+<p>Wash and pick a tablespoonful of Irish moss and put
+it into a tin cup; pour on it half a pint of boiling water,
+and set it on the coals for a short time; when it is all
+dissolved add sugar and nutmeg to taste. This may
+be made with milk, to resemble custard, and is very
+nourishing. Delicate infants may be fed on it when
+they will take no other nourishment.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_233">[Pg 233]</span>
+<span class="allsmcap">TARTARIC ACID AS A SUBSTITUTE FOR LEMONS</span></p>
+
+<p>If lemons cannot be obtained to make either a lemonade
+or jellies for the sick, tartaric acid is a good substitute,
+and if used in conjunction with the extract of
+lemon, is a very agreeable one.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON JELLY WITHOUT LEMONS</span></p>
+
+<p>Take a box of Cox’s gelatine, pour over it one quart
+of boiling water, and stir until it is dissolved. Add a
+teaspoonful of tartaric acid, and four cups of sugar;
+let it dissolve and bring it to a boil; while boiling, stir
+in the beaten whites of three eggs; let this boil up once
+again and take it off the fire; when nearly cool, add to
+it a tablespoonful of good extract of lemon. Strain the
+mixture into moulds or cups, and set it in a cool place,
+or on ice, to become firm. It must be cool, or it will
+not jelly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ORANGE SHERBET</span></p>
+
+<p>Squeeze the juice from a dozen oranges; pour boiling
+water on the peel, and cover it closely. Boil water
+and sugar (a pint to a pound) to a syrup; skim it
+clear; when all are cold, mix the syrup, juice and peel
+with as much water as may be necessary to make a rich
+orangeade; strain it, and set the vessel containing it
+on ice. Or it may be made the same as lemonade, using
+one lemon with half a dozen oranges.</p>
+
+
+<p class="p2 center"><span class="allsmcap">STRAWBERRY SHERBET</span></p>
+
+<p>Take fifteen ounces of picked strawberries, crush
+them in a mortar, then add to them a quart of
+water; pour this into a basin, with a sliced lemon, and
+<span class="pagenum" id="Page_234">[Pg 234]</span>
+a teaspoonful of orange-flower water; let it remain for
+two or three hours. Put eighteen ounces of sugar into
+another basin, cover it with a cloth, through which
+<a id="chg7"></a>pour the strawberry juice; after as much has run
+through as will, gather up the cloth, and squeeze out
+as much juice as possible from it; when the sugar is
+all dissolved, strain it again. Set the vessel containing
+it on ice, until ready to serve.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ALMOND CUSTARD</span></p>
+
+<p>Blanch and beat four ounces of almonds fine, with
+a spoonful of water; beat a pint of cream with two
+spoonfuls of rose water, add them to the yolks of four
+eggs and as much sugar as will make it pretty sweet;
+stir it over a slow fire till it is of a proper thickness,
+but do not boil. Pour it into custard glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SPONGE CAKE PUDDING</span></p>
+
+<p>Stale sponge or other plain cake may be made into
+a nice pudding by crumbling it into a little more than
+a pint of milk and two or three beaten eggs, and baking
+it. Sauce—sugar and butter beaten together.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GERMAN LADIES’ FINGERS</span></p>
+
+<p>Beat one hour the yolks of five eggs with half a
+pound of sugar; add half a pound of blanched almonds
+pounded fine, the yellow part of one lemon grated.
+Mix well; add half a pound of flour very gradually.
+Roll out the paste, and cut it into strips the length and
+size of the forefinger; beat lightly the whites of two
+eggs, and wet the fingers.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_235">[Pg 235]</span>
+<span class="allsmcap">DIMPLES</span></p>
+
+<p>Beat the whites of three eggs very stiff, add gradually
+three quarters of a pound of sugar, and beat till
+it is well mixed. Blanch almonds, and cut them into
+pieces—as small as peas, and stir them into the egg
+and sugar—three quarters of a pound of almonds for
+three eggs. Drop the mixture in spots as large as a
+half penny on white paper upon a tin, and bake in a
+cool oven.</p>
+
+
+<p class="p2 center"><span class="allsmcap">DELICATE RUSKS FOR CONVALESCENTS</span></p>
+
+<p>Half a pint of new milk, and one cup of hop yeast;
+add flour to make a batter, and set the sponge at night.
+In the morning add half a pint of milk, one cup of
+sugar, one of butter, one egg, one nutmeg, and flour to
+make it sufficiently stiff. Let it rise, then roll it, and
+cut it out; let it rise again, and then bake.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>
+
+<p>Half a pound of chocolate, three pounds of dark
+brown sugar, one-eighth pound of butter, a small teacup
+of milk; season with vanilla, or grated lemon or
+orange-peel. Boil it very quickly over a hot fire, stirring
+constantly. When it becomes hard on being
+dropped into water, take it off the fire and stir for a
+few moments before pouring into buttered dishes. Before
+it is quite cool, cut into little squares. Those who
+like the caramel very hard need not stir it, as this
+makes it “sugary.” The grated peel should not be
+put in till the caramel is taken from the fire.
+<span class="pagenum" id="Page_236">[Pg 236]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="COFFEE_TEA_CHOCOLATE_ETC">COFFEE, TEA, CHOCOLATE, ETC.</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">TO MAKE CHOCOLATE</span></p>
+
+<p>Scrape the best chocolate; allow for each square, or
+large spoonful of ground chocolate, half a pint of milk
+or milk and water; let it boil a few moments, then put
+it on the back part of the stove, and it is ready when
+wanted.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO MAKE CHOCOLATE ANOTHER WAY</span></p>
+
+<p>Scrape or grate the chocolate, take a heaping tablespoonful
+for each cup to be served; allow half a pint of
+milk or milk and water to each heaping spoonful of
+chocolate. Make the milk hot, rub the chocolate to a
+smooth paste with the cold milk, then stir it in the boiling
+milk. Let it boil up once; cover it and set it back
+in a place where it will keep warm. It is now ready to
+serve. Toasted biscuit or rolls should be served with
+it. Sweeten the chocolate unless you use the prepared
+chocolate.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TEA—GREEN AND BLACK</span></p>
+
+<p>Scald your tea-pot <em>always</em> before putting in the tea;
+throw out the scalding water and allow a teaspoonful
+of tea to each person expected to drink it; turn on half
+a pint of boiling water at first, and let it steep—green
+tea requires about five minutes, black tea ten minutes.
+After this, pour on more boiling water, according to
+the number of persons. Mixed black and green tea is
+considered a more healthful drink than green tea alone.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_237">[Pg 237]</span>
+<span class="allsmcap">COFFEE CREAM</span></p>
+
+<p>Take three cups of good clear coffee, sweeten it well
+and boil with it a pint of cream until reduced one-third.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COFFEE</span></p>
+
+<p>Old Java and Mocha are the best coffees. A coffee
+roaster is the best thing to roast coffee in, but an iron
+pot is very good; coffee should be dried gradually before
+being roasted. “Dripped” coffee is the French
+mode, but many make it in the old-time way by boiling.
+It is a matter of personal taste, not to be interfered
+with in this “land of the free.” To make
+dripped coffee we grind a cupful for four persons, put
+this ground coffee in the top of the dripper and pour
+on half a pint of boiling water. It is served with boiling
+milk at breakfast.
+<span class="pagenum" id="Page_238">[Pg 238]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="CANDIES_AND_CREAM_DROPS">CANDIES AND CREAM DROPS</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">CREAM CANDY</span></p>
+
+<p>To make cream candy take two pounds of light
+brown sugar, one teacup of water, two tablespoonfuls
+of butter, one of vinegar, and two of flavoring extract.
+Dissolve the sugar in the water, but do not stir it. Set
+it on to boil, let it boil briskly for twenty minutes, then
+try it by dropping a spoonful in a glass of cold water.
+If cooked enough to pull, butter some dishes and pour
+it into them; when cool enough to handle, pull it until
+it becomes as white as cream.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER CREAM CANDY</span></p>
+
+<p>Three cups of sugar, half a cup of vinegar, and one-third
+of a cup of water. Boil together until it is thick
+and will harden when dropped into a cup of water.
+Butter some dishes, and just before filling them, add to
+the candy some flavoring essence; if you put this in
+earlier it will boil out. Pour the candy on the buttered
+dishes, and when a little cool prepare to pull it until it
+is white and light, which it will be if made by these
+directions.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POP-CORN CANDY</span></p>
+
+<p>Take a cup of molasses, one and a half cups of brown
+sugar, a tablespoonful of vinegar and a lump of butter
+the size of an egg. Boil until thick. Chop two cups of
+popped corn rather fine, put it into the boiling candy,
+and pour it all on the buttered plates. Cut in squares
+to be eaten without pulling.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_239">[Pg 239]</span>
+<span class="allsmcap">CHOCOLATE PASTE FOR CAKE</span></p>
+
+<p>Boil one-half a cup of chocolate in one-half cup of
+milk, add a cup of sugar, and boil, until it is a thick
+paste.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LOUISIANA ORANGE FLOWER MACAROONS</span></p>
+
+<p>Take a coffee cup of the freshly gathered petals of
+the orange, cut them with a pair of scissors into two
+pounds of dry, sifted white sugar; this keeps their
+color fresh. Beat the whites of seven eggs to a stiff
+froth, and add to the orange flowers and sugar. Drop
+this mixture on white paper in small cakes, and bake
+in a slow oven; do not let them brown.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOLASSES CANDY</span></p>
+
+<p>Take two quarts of molasses and one pound of brown
+sugar, and the juice of two lemons. Let the molasses
+and sugar boil moderately, without stirring it, for two
+hours; if not thick enough to pull then, let it boil a
+little longer; then put in your extract, for if this is put
+in earlier the flavor will boil away. When the candy
+is cool enough to handle, put into the pot a pint of
+parched pinders, or pecan meats, or almonds cut up.
+Butter two large dishes and pour out the candy.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MOLASSES CANDY OF OUR GRANDFATHERS’ TIME</span></p>
+
+<p>One quart of molasses, and butter the size of an egg.
+Stew over a brisk fire till it will harden on being
+dropped into cold water. A teaspoonful of essence of
+wintergreen should be added when it is almost done.
+Pull it while warm, with buttered hands, and cut in
+sticks.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_240">[Pg 240]</span>
+<span class="allsmcap">SUGAR CANDY</span></p>
+
+<p>Six cups of sugar, one of vinegar, one of water, one
+spoonful of butter, and one teaspoonful of soda dissolved
+in a little hot water. Boil all together without
+stirring, for half an hour. Flavor with lemon or vanilla.
+This is very good when “pulled” like the old-fashioned
+molasses candy, or it may be cooled on a buttered
+plate.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO BLANCH ALMONDS</span></p>
+
+<p>Pour boiling water on them and let them remain in
+it a few minutes. Remove the skins, throw the almonds
+into cold water, drain them from the water, but
+do not wipe them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">EVERTON TOFFY</span></p>
+
+<p>In a shallow vessel, melt together one pound of
+brown sugar and one-quarter of a pound of butter.
+Stir well together for fifteen minutes, or until the mixture
+becomes brittle when dropped in water. Lemon
+or vanilla flavoring should be added before the cooking
+is complete. Butter a flat plate, pour the toffy on it
+to cool, and when partly cold, mark it off in squares
+with a knife; it can then be easily broken.</p>
+
+
+<p class="p2 center"><span class="allsmcap">LEMON DROPS</span></p>
+
+<p>Upon half a pound of finely powdered sugar pour
+just enough lemon juice to dissolve it, and boil to the
+consistency of thick syrup. Drop this in plates, and
+put in a warm place to harden. Or pour four ounces
+of lemon juice on one pound of loaf sugar, with four
+ounces of rose water. Boil to a syrup, add grated
+lemon peel and proceed as in the first recipe. By adding
+raspberry syrup, instead of lemon juice, you have
+raspberry drops.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_241">[Pg 241]</span>
+<span class="allsmcap">POP-CORN BALLS</span></p>
+
+<p>To six quarts of pop corn boil one pint of molasses
+about fifteen minutes; then put the corn into a large
+pan, pour the boiled molasses over it, and stir it briskly
+until thoroughly mixed. Then with clean hands
+make into balls of the desired size.</p>
+
+
+<p class="p2 center"><span class="allsmcap">COCOANUT CANDY</span></p>
+
+<p>Four cups of water, two and a half cups fine white
+sugar, four spoonfuls of vinegar, and a piece of butter
+as large as an egg; boil till thick, or about three quarters
+of an hour. Just before removing, stir in one cup
+of desiccated cocoanut, and lay in small, flat cakes on
+buttered plates, to cool and harden.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MARSH-MALLOW PASTE</span></p>
+
+<p>Dissolve one-half pound of gum arabic in one pint of
+water; strain it, add half a pound of fine sugar and
+place over the fire, stirring constantly till the sugar is
+dissolved and all is the consistency of honey, then add
+gradually the whites of four eggs, well beaten; stir the
+mixture till it becomes somewhat thin and does not
+adhere to the finger; pour all into a pan slightly
+dusted with powdered starch, and when cool divide
+into small squares. Flavor to the taste, just before
+pouring out to cool.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CREAM DROPS</span></p>
+
+<p>Mix one-half a cup of cream with two of white sugar,
+boil and stir fully five minutes; set the dish into another
+of cold water, and stir until it becomes hard;
+then make into small balls about the size of marbles,
+<span class="pagenum" id="Page_242">[Pg 242]</span>
+and with a fork roll each one separately in the chocolate,
+which has in the meantime been put in a bowl over
+the boiling teakettle and melted. Put on brown paper
+to cool. Flavor with vanilla, if desired. This amount
+makes about fifty drops.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>
+
+<p>Two cups of sugar, one of molasses, one of milk, one
+spoonful of butter, one of flour, and half a pound of
+bakers’ chocolate. Butter your saucepan, put in the
+sugar, molasses and milk, boil fifteen minutes; add
+butter and flour, stirred to a cream, and boil five minutes
+longer; then add the chocolate grated, and boil
+until quite thick. Butter tin flat pans, and pour in the
+mixture half an inch thick, and mark it in squares before
+it gets hard.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE CARAMELS</span></p>
+
+<p>One pint of new milk, quarter of a pound of grated
+chocolate, and one cup and a half of white sugar. Boil
+all these together until it will pull like candy; try a
+little, and if stiff enough to pull, pour it on a buttered
+dish, and mark it off in squares with a knife as it cools.
+It will break easily when cold.</p>
+
+
+<p class="p2 center"><span class="allsmcap">CHOCOLATE KISSES</span></p>
+
+<p>One-half pound of sugar, one ounce of finely-powdered
+chocolate. Mix the sugar and chocolate together,
+and then mix it with the whites of four eggs well
+beaten. Drop on buttered paper, and bake.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_243">[Pg 243]</span>
+<span class="allsmcap">BOSTON CARAMELS</span></p>
+
+<p>One pint bowl of bakers’ chocolate grated, two bowls
+of yellow sugar, one bowl of New Orleans molasses,
+one half a cup of milk, a piece of butter the size of a
+small egg and vanilla flavoring; boil about twenty-five
+minutes. It should not be so brittle as other candies.
+Pour in buttered tins, and mark deeply with a
+knife.</p>
+
+
+<p class="p2 center"><span class="allsmcap">KISSES, OR SUGAR DROPS</span></p>
+
+<p>Rub to a cream half a cup of butter, with one cup of
+sugar. Add three well-beaten eggs, half a pound of
+sifted flour, and half a grated nutmeg. Drop this mixture
+on buttered tins, by the spoonful; let them be two
+or three inches apart; sprinkle sugar over them and
+bake quickly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SUGAR KISSES</span></p>
+
+<p>Beat the whites of three eggs to a froth, then stir in
+powdered white sugar, a little at a time, till you have
+formed a very thick batter. Add two or three drops of
+essence of lemon. Wet a sheet of white paper, lay it
+on a tin and drop this mixture upon it in lumps about
+the size and shape of a walnut. Set them in a cool
+oven, and as soon as their surface is hardened, take
+them out and remove them from the paper with a
+broad-bladed knife. Let the oven cool still more, then
+place these little cakes, laying the flat part of two together,
+on a sieve and return them to the oven, where
+they must remain for fifteen minutes before they are
+done.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<span class="pagenum" id="Page_244">[Pg 244]</span>
+<h2 class="nobreak" id="CHEFS_DOEUVRE">CHEFS D’OEUVRE</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">THE SERVICE OF WINES</span></p>
+
+<p>Cosmopolite Louisiana is undoubtedly the wine drinking
+section of the Union, and a word as to the manner
+of serving the wines which play no small part in the
+discussion of “La Cuisine Creole,” will not be out of
+place.</p>
+
+<p>The inherited French taste of the greater portion of
+the population, and the education by contact of the
+American element, makes claret the universal table
+wine. The climate, too, renders this wine particularly
+palatable, and during the long heated term it is seldom
+absent from the table of even the most economical. At
+the restaurant it is the exception to see a person dining
+without a bottle of <i lang="fr">vin ordinaire</i>, while for breakfast,
+during hot weather, white wines of the lighter kinds
+are much used.</p>
+
+<p>As to the manner of serving wines at dinner the following
+menu will convey the most adequate idea:</p>
+
+<table>
+<tr><td class="tdc">With</td>
+    <td class="tdl">Soup,</td>
+    <td class="tdr" colspan="2">Sherry</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl" colspan="2">Fish,</td>
+    <td class="tdr">White Wine</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Entrees,</td>
+    <td class="tdr muchlarger" rowspan="2">}</td>
+    <td class="tdr" rowspan="2">Claret, vin Ordinaire</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Entremets,</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Roast,</td>
+    <td class="tdr muchlarger" rowspan="2">}</td>
+    <td class="tdr" rowspan="2">Champagne</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Salad,</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Dessert,</td>
+    <td class="tdr" colspan="2">Fine Claret or <a id="chg8"></a>Burgundy</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Cafe Noir,</td>
+    <td class="tdr" colspan="2">Cognac</td></tr>
+</table>
+
+<p><span class="pagenum" id="Page_245">[Pg 245]</span>At large dinners in New Orleans a great deal of
+wine is served, and you will be expected to drink with
+your raw oysters, a light white wine; with soup and
+hors d’œuvre, sherry or Madeira; with fish and entrees,
+a heavy white wine; with releves and entremets,
+a good claret followed by a <i lang="fr">Ponche Romaine</i>, which is
+the turning point of the feast, or rest; after which will
+be served with the roast, champagne; game and salad,
+fine claret or burgundy, and with dessert cafe noir and
+liqueurs.</p>
+
+<p>The most acceptable distribution of wines at a plain
+dinner—which we think should never be over five, or
+six courses at most—is given below. It is one which
+has the endorsement of the best authorities:</p>
+
+<table>
+<tr><td class="tdc">With</td>
+    <td class="tdl">Oysters,</td>
+    <td class="tdr" colspan="2">White Wine</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Soup,</td>
+    <td class="tdr" colspan="2">Sherry or Madeira</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Fish,</td>
+    <td class="tdr xxs" colspan="2">Heavy White Wine (not absolutely necessary)</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Entrees,</td>
+    <td class="tdr" colspan="2">Champagne</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Salad,</td>
+    <td class="tdr muchlarger" rowspan="2">}</td>
+    <td class="tdr" rowspan="2">Fine Claret</td></tr>
+<tr><td class="tdc">“</td>
+    <td class="tdl">Roast or Game,</td></tr>
+</table>
+
+<p class="unindent">with the usual after-dinner wines as preferred.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GRAND BRULE A LA BOULANGER</span></p>
+
+<p class="center">(<cite>From a Gourmet.</cite>)</p>
+
+<p>The crowning of a grand dinner is a brule. It is the
+<i lang="fr">piece de resistance</i>, the grandest <i lang="fr">pousse cafe</i> of all.
+After the coffee has been served, the lights are turned
+down or extinguished, brule is brought in and placed
+in the centre of the table upon a pedestal surrounded
+by flowers. A match is lighted, and after allowing the
+<span class="pagenum" id="Page_246">[Pg 246]</span>
+sulphur to burn entirely off is applied to the brandy,
+and as it burns it sheds its weird light upon the faces
+of the company, making them appear like ghouls in
+striking contrast to the gay surroundings. The stillness
+that follows gives an opportunity for thoughts
+that break out in ripples of laughter which pave the
+way for the exhilaration that ensues.</p>
+
+<p>Pour into a large silver bowl two wineglasses of best
+French brandy, one half wineglass of kirsh, the same
+of maraschino, and a small quantity of cinnamon and
+allspice. Put in about ten cubes of white sugar; do not
+crush them, but let them become saturated with the
+liquor. Remove the lumps of sugar, place in a ladle
+and cover with brandy. Ignite it as before directed,
+then lift it with the contents from the bowl, but do not
+mix. After it has burned about fifteen minutes serve
+in wine glasses. The above is for five persons, and
+should the company be larger add in proportion. Green
+tea and champagne are sometimes added.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PETIT BRULE</span></p>
+
+<p>Take an ordinary-sized, thick-skinned orange; cut
+through the peel entirely around the orange like the
+line of the equator, then force off the peel by passing
+the handle of a spoon between it and the pulp. Into
+the cup thus formed put two lumps of sugar and some
+cinnamon, and fill with fine French brandy (cognac),
+and ignite it the same as the above and pour into
+glasses. The brule will be found to have a pleasant
+flavor given to it by the orange.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_247">[Pg 247]</span>
+<span class="allsmcap">GIN FIZ—NO. 1</span></p>
+
+<p>One-half tablespoonful of sugar, a little lemon juice,
+two wineglassfuls of <a id="chg9"></a>seltzwater, one wineglassful
+“Tom”, or Holland gin, teaspoonful of white of an
+egg, and ice; shake well and strain into fancy glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">GIN FIZ—NO. 2</span></p>
+
+<p>Use celestine vichy instead of seltzerwater, and the
+yolk instead of the white of an egg.</p>
+
+
+<p class="p2 center"><span class="allsmcap">JAMAICA RUM PUNCH</span></p>
+
+<p>Make same as whiskey or brandy punch. Santa
+Cruz, same.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PONCHE ROMAINE</span></p>
+
+<p>Two wineglassfuls of water, one wineglassful of
+whiskey, half wineglassful of Jamaica rum; sugar and
+lemon to taste. Shake, and use plenty of ice. Strain
+and serve in fancy glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">PARLOR PUNCH (MORAN’S)</span></p>
+
+<p>One tablespoonful of white sugar, a little lemon
+juice, two wineglassfuls of English black tea, one wineglassful
+of whiskey, one-half wineglassful of Jamaica
+rum, a little raspberry syrup, plenty of small ice.
+Shake well, and strain in fancy glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ROYAL COCKTAIL (MORAN’S OWN)</span></p>
+
+<p>One lump sugar; two dashes of Boker’s bitters, or
+Angostura bitters, two tablespoonfuls of Belfast ginger
+ale; one wineglassful of whiskey, or brandy; one
+lemon peel; plenty of ice. Shake well, and strain in
+fancy glass.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_248">[Pg 248]</span>
+<span class="allsmcap">NEW ORLEANS TODDY</span></p>
+
+<p>One lump of sugar, one tablespoonful of water, one
+wineglassful of whiskey or brandy, one lump of ice.
+Use small bar glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">VIRGINIA TODDY</span></p>
+
+<p>Two lumps of sugar, two sherry or wineglassfuls of
+water, same of whiskey, plenty of ice; shake well and
+strain into small bar glass, with grated nutmeg on top.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHISKEY, BRANDY, OR GIN COCKTAILS</span>—<i>New Orleans Style</i></p>
+
+<p>Two dashes of Boker’s, Angostura or Peychaud bitters—either
+will make a fine cocktail. One lump of
+sugar, one piece of lemon peel, one tablespoonful of
+water, one wineglassful of liquor, etc., with plenty of
+ice. Stir well and strain into a cocktail glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ANOTHER WAY—SPOON COCKTAIL</span></p>
+
+<p>One lump of sugar, two dashes Angostura bitters,
+one piece of lemon peel, one lump of ice. Serve plain
+in small bar glass with spoon.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WHISKEY PUNCH, PLAIN</span>—<em>Use Regular Bar Glass</em></p>
+
+<p>Two wineglassfuls of lemon or lime juice, half a tablespoonful
+of sugar, one-half wine glass of whiskey,
+and plenty of ice; shake and strain into punch glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FANCY PUNCH</span></p>
+
+<p>Half a tablespoonful of sugar, a little raspberry, a
+little lemon, lime and pineapple juice. Two parts of
+water to one of whiskey or brandy, and plenty of ice.
+Shake and strain in punch glass; put fruits in season
+when serving; use regular bar glass.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_249">[Pg 249]</span>
+<span class="allsmcap">CHAMPAGNE COCKTAIL</span></p>
+
+<p>One glass of wine, two dashes of Angostura bitters,
+and two bits of lemon peel. Put the bitters and lemon
+peel in the glass first, then pour in the wine, after
+which put in one small spoonful of sugar, and stir.</p>
+
+
+<p class="p2 center"><span class="allsmcap">MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.</span></p>
+
+<p>One-half tablespoonful of powdered sugar, one wineglass
+of water, one of whiskey, brandy or gin, etc., and
+one-half dozen sprigs of mint. Use plenty of fine ice,
+and decorate with strawberries and pineapples, or any
+fruit in season.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SQUIRTS</span>—<em>Use Large Glasses</em></p>
+
+<p>Whiskey, brandy, gin, white wine, claret or catawba
+make good “squirts.” Fill the glass half full of fine
+ice, put in one tablespoonful of white sugar, a little
+raspberry syrup, strawberries and pineapple; pour in
+your liquor, and fill up with seltzer water. Stir all
+rapidly.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HOW TO MIX ABSINTHE IN EVERY STYLE</span></p>
+
+<p>Plain absinthe; half a sherry glass of absinthe;
+plenty of fine ice, with about two wineglassfuls of water.
+Put in the water, drop by drop, on top of absinthe
+and ice; stir well, but slowly. It takes time to
+make it good.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ABSINTHE AND ANISETTE</span></p>
+
+<p>To half a wineglass of absinthe put two or three
+dashes of anisette. Mix same as above.</p>
+
+
+<p class="p2 center"><span class="allsmcap">ABSINTHE AND SUGAR</span></p>
+
+<p>To half a wineglass of absinthe, put a teaspoonful of
+powdered sugar and mix same as above.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_250">[Pg 250]</span>
+<span class="allsmcap">SUISSISSE</span></p>
+
+<p>To half a wineglass of absinthe, put half a tablespoon
+of orgeat syrup, plenty of fine ice; add water,
+mix well. Serve in liquor glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 1</span></p>
+
+<p>Maraschino, curacao, kirsh-wasser and brandy in
+equal parts of each; dash with Peychaud bitters.
+Serve in liquor glasses.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 2</span></p>
+
+<p>Bernardine, brandy and curacao, in equal parts of
+each; dash with Angostura bitters.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 3</span></p>
+
+<p>Brandy, maraschino and cassis, in equal parts; dash
+with Boker’s bitters.</p>
+
+
+<p class="p2 center"><span class="allsmcap">POUSSE CAFE—NO. 4</span></p>
+
+<p>La grande chartreuse (yellow), brandy (French),
+and la grande chartreuse (green), in equal parts; dash
+with Peychaud bitters.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HOT SPICED RUM</span></p>
+
+<p>Two lumps of sugar, two wineglasses boiling water,
+one wineglass Jamaica rum, a little butter—about as
+much as you can put on a dime; cloves and allspice.
+Serve in small bar glass.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SOUPE LA REINE</span></p>
+
+<p>Boil two chickens in water with thyme, sweet-bay
+and parsley. When cooked (not to pieces), take them
+<span class="pagenum" id="Page_251">[Pg 251]</span>
+out of the water, cut up the breasts in small pieces the
+size of dice; fry a few pieces of onion without coloring
+them, add a little flour and the water that the chickens
+were boiled in, a little rice and the balance of the
+chickens, meat and bones, chopped fine. Boil all together,
+and when thoroughly cooked strain through a
+colander and put back to boil, stirring constantly.
+When it comes to a boil remove it from the fire and
+add the beaten yolks of a few eggs and a little cold
+milk, stirring continually. Keep the soup in “bain-marie.”
+When ready to serve put the small pieces of
+the breasts in a soup-dish and pour the soup over them.</p>
+
+
+<p class="p2 center"><span class="allsmcap">RED SNAPPER A LA CHAMBORD</span></p>
+
+<p>Clean your fish, and be careful not to damage it, and
+replace the roe. Take off the scales, and lightly raise
+the skin on one side, and lard it with bacon from
+fin to tail; put it in a pan, and moisten with white wine.
+Add salt, pepper, parsley, six laurel leaves, some
+thyme, sliced onions and three cloves; cover the head
+with strips of bacon, and put it into the oven, covering
+your fish-kettle with leaves of foolscap paper, and letting
+it simmer for an hour. When about to serve, drain
+it and put it on a platter, garnish it all round with
+forcemeat balls, or better, with pigeons a la Gautier,
+iced (glaces) sweetbreads, small glaces, pope’s eyes of
+a shoulder of veal, crabs, fowl livers, truffles, cock’s
+combs and cock’s kidneys. Strain the sauce through a
+silken sieve, and if not sufficiently seasoned, put into a
+pan two spoonfuls of Spanish sauce, and two spoonfuls
+of the dressing of your snapper; let it boil down one-half,
+put your small garnishes into it, and pour the
+sauce around the fish. Serve after having jellied and
+browned it.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_252">[Pg 252]</span>
+<span class="allsmcap">CRAYFISH BISQUE A LA CREOLE</span></p>
+
+<p>Wash the cray-fishes, boil and drain them. Separate
+the heads from the tails. Clean out some of the heads,
+allowing two or three heads to each person. Peel the
+tails. Chop up a part of them, add to them some bread,
+onions, salt, black pepper and an egg or two. With this
+dressing, stuff the heads that you have cleaned out.
+Chop the claws and the parts adhering to them. Fry
+a little garlic, onions, ham, one turnip, one carrot, and
+a little flour; add some water, the chopped claws, a few
+tomatoes, thyme, sweet bay, parsley and a little rice
+stirring often to avoid scorching. When well boiled,
+strain through a colander. After straining, put back
+to the fire and season to taste. Put the stuffed heads
+into the oven until brown. When ready to serve, put
+them and the tails in a soup dish and pour the soup
+over them. Before serving, add a little butter and nutmeg,
+stirring until the butter is melted.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BOUILLE-ABAISSE</span></p>
+
+<p>Chop some onions and garlic very fine, fry them in
+olive oil, and when slightly colored add some fish cut
+up in slices; also a few tomatoes scalded, peeled and
+sliced, some salt, black and red pepper, thyme, sweet-bay,
+parsley, and half a bottle of white wine, and
+enough water to cover the fish. Put it over a brisk fire
+and boil a quarter of an hour. Put slices of toasted
+bread in a deep dish, place the fish on a shallow dish
+with some broth, and pour the balance on the bread and
+serve hot.</p>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_253">[Pg 253]</span>
+<span class="allsmcap">BROWNED SNIPE A LA FAUVET</span></p>
+
+<p>Dress fourteen snipe, stuff them with a little
+browned stuffing, to which add two hashed truffles.
+Bend the skin back carefully while stuffing, and then
+replace it so the birds will retain as nearly as possible
+their natural appearance. Place the snipe so prepared
+and larded with bacon, into a frying pan; and to
+keep them sufficiently together in order that the skins
+may not shrink much while cooking, put some strips of
+bacon over them; moisten them with a little soup-stock,
+cover them with buttered paper and let them
+cook in the oven for forty minutes; then drain them,
+lightly trim the lower side, and lay them on a little
+mound of uncooked, but slightly browned stuffing,
+breast up, in the bottom of a dish, and ice them
+(glacez). Keep the dish hot in the oven for some minutes.
+Remove the skin and eyes from the heads of the
+snipe after cooking them and stick a small truffle in
+each bill, and lay between each two birds, one of the
+heads with the truffle up. Garnish the dish with stewed
+cock’s combs, scallops, goose liver, and champignons;
+add a little Madeira sauce, boiled down and permeated
+with the flavor of the game. Ice (glacez) the
+snipe and truffles, and serve with a separate sauce. Let
+everything be very hot.</p>
+
+
+<p class="p2 center"><span class="allsmcap">SALAD A LA RUSSE</span></p>
+
+<p>Cut up all kinds of vegetables, such as carrots, turnips,
+snap beans, etc., boil them in water with salt and
+butter, then drain and season lightly with salt, black
+pepper and vinegar; add a few cooked green peas,
+mashed and well drained. Put all in a salad dish in
+<span class="pagenum" id="Page_254">[Pg 254]</span>
+the form of a pyramid, and lightly cover it over with
+mayonnaise. If you have the hearts of artichokes put
+them around the dish, as a wreath, with a little <a id="chg10"></a>asparagus
+mixed in. Keep as cool as possible until served.</p>
+
+
+<p class="p2 center"><span class="allsmcap">BISCUIT GLACE FOR TWENTY</span></p>
+
+<p>Ten yolks of eggs, one and a half pounds pulverized
+sugar, half a gallon of cream, vanilla extract, white of
+eggs well beaten if the cream is too light. To be frozen
+in a square box and cut in small pieces. A coat of
+strawberry sherbet on top of the cream, before cutting,
+to give nice appearance. A tin box three inches wide
+and six inches long, which is enclosed in a box three
+inches larger all around. The inside box has a tight-fitting
+top, and is packed in the outside box, which has
+a perforated bottom to allow water or melted ice to
+escape. Place inside box within the outer, and stuff
+with ice and salt and let it freeze; when frozen, place
+red sherbet on top of biscuit to give pretty appearance.
+<span class="pagenum" id="Page_255">[Pg 255]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="HINTS_ON_COOKING">HINTS ON COOKING</h2>
+</div>
+<hr class="medium">
+
+<p>When salt hams or tongues are cooked they should
+be instantly thrown into cold water, as the change from
+the boiling water they were cooked in, to the cold
+water, instantly loosens the skin from the flesh, and it
+peels off without trouble.</p>
+
+<p>Fresh vinegar should be added to chopped capers,
+because it brings out their flavor, and makes the sauce
+more appetizing.</p>
+
+<p>Butter sauce should never be boiled, as it becomes
+oily if boiled in making. The whites and yolks of eggs
+should be beaten separately, because the tissues of
+both can be better separated; and a tablespoonful of
+water beaten with each is an improvement, and should
+never be omitted.</p>
+
+<p>Onions, turnips and carrots should be cut across the
+fibre, as it makes them more tender when cooked.</p>
+
+<p>Plenty of fast-boiling water should be used in cooking
+vegetables, as the greater the volume of water the
+greater the heat. If only a little water is used the
+whole affair soon cools, the vegetables become tough,
+and no length of time will render them tender.</p>
+
+<p>In boiling greens, it is best to throw into them soda
+with the salt, as the soda extracts the oil in them
+which is injurious to the digestion; from one-half to a
+whole teaspoonful of soda for a pot of greens is the
+right quantity.</p>
+
+<p>Parsley should never be boiled in soda, but in boiling
+water and salt; boil from one to two minutes, and then
+<span class="pagenum" id="Page_256">[Pg 256]</span>
+chop fine. Use plenty of water to boil parsley, as a little
+water toughens it, and turns it brown.</p>
+
+<p>Never soak dried beans in cold water as it extracts
+the nutritious portion of the bean. They should be
+washed first in warm water, then in cold, tied in a cloth
+and dropped into boiling water, with a little salt in it
+and be kept boiling for four hours. Then they are nice
+baked around pork, or served with gravy. To make a
+puree of them you throw them when boiled, into cold
+water, when the skins will drop off easily, and you can
+mash them through a sieve or colander and season
+with butter, pepper, and salt.</p>
+
+<p>Open the oven door, when baking meat, to let off the
+burnt, scorched air. The oven should be very hot, and
+the meat well larded, or covered with fat, or dripping,
+then well floured; this keeps in the juices and renders
+the meat tender.</p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<span class="pagenum" id="Page_257">[Pg 257]</span>
+<h2 class="nobreak" id="HINTS_ON_HOUSECLEANING">HINTS ON HOUSECLEANING</h2>
+</div>
+<hr class="medium">
+
+<p class="p2 center"><span class="allsmcap">SOAP BOILING, ETC.</span></p>
+
+<p>House cleaning should commence at the top of the
+house and work downwards. In this case it may be
+undertaken by spells, with intervening rests.</p>
+
+<p>After the floors are cleaned, the walls and ceilings
+claim attention.</p>
+
+<p>A very beautiful whitening for walls and ceilings
+may be made by shaking the best lime in hot water,
+covering up to keep in the steam, and straining the
+milk of lime through a fine sieve; add to a pailful half
+a pound of common alum, two pounds of sugar, three
+pints of rice-flour made into a thin, well-boiled paste,
+and one pound of white glue dissolved slowly over the
+fire. It should be applied with a paint-brush when
+warm.</p>
+
+<p>Paint should be cleaned by using only a little water
+at a time and changing often; a soft flannel cloth or
+sponge is better than cotton or a brush; a piece of pine
+wood with a sharp point should be used for the corners.
+Where the paint is stained with smoke, some
+ashes or potash lye may be used. A soft linen towel
+should be used for wiping dry. Glass should not be
+cleaned with soap; a little paste of whiting and water
+should be rubbed over, and with another cloth it should
+be rinsed off, and the glass polished with a soft linen or
+old silk handkerchief. Alcohol or benzine is a good
+thing to clean glass, and clean paper is probably better
+<span class="pagenum" id="Page_258">[Pg 258]</span>
+than any cloth, sponge or towel; dry paper leaves an
+excellent polish. Marble may be cleaned with a mixture
+of two parts of common soda, one part of pumice
+stone, and one of chalk, finely powdered and tied up in
+a fine muslin rag; the marble is wetted with water, the
+powder shaken over it, and it is rubbed with a soft
+cloth until clean, then washed in clean water and dried
+with a soft linen or silk handkerchief. No soap or
+potash should be allowed on marble. A good furniture
+polish is made by melting two ounces of beeswax, one
+ounce of turpentine, and one dram of powdered rosin
+together, with a gentle heat, and rubbing on when cold,
+with a soft flannel cloth, and polishing with a soft
+linen or silk cloth. If for mahogany, a little Indian
+red may be used. Cracks in furniture may be filled
+with putty, mixed with Indian-red or burnt umber, to
+get the desired shade. When dry it will take an equal
+polish with the wood.</p>
+
+
+<p class="p2 center"><span class="allsmcap">HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND
+CLEAN</span></p>
+
+<p>To seven pound of tallow, or other clean grease, use
+three pounds of rosin, add six gallons of water to this,
+and stir in two pounds of potash; boil this together for
+five hours, then turn the soap, while hot, into a washtub
+and let it stay all night; when cool cut into bars,
+and lay on a board to harden. This quantity should
+be sufficient for a family of four persons for one year.</p>
+
+
+<p class="p2 center"><span class="allsmcap">WASHING MIXTURE</span></p>
+
+<p>An excellent and harmless washing mixture may be
+made by cutting up a large bar of soap and dissolving
+it with two ounces of borax in a half gallon of water.
+<span class="pagenum" id="Page_259">[Pg 259]</span>
+Boil the mixture till the soap is soft, and put it away
+to be used when required. There is nothing in it to
+take the color out of goods, and it saves labor and soap.</p>
+
+
+<p class="p2 center"><span class="allsmcap">FRUIT STAINS</span></p>
+
+<p>Fruit stains may often be removed from clothing by
+plunging the latter into boiling water, letting it remain
+immersed for a few minutes, and then washing it out
+in the ordinary way.</p>
+
+
+<p class="p2 center"><span class="allsmcap">TO PREVENT GOODS FROM FADING</span></p>
+
+<p>Drop into a pail of water a teaspoonful of sugar of
+lead, and let it dissolve. Soak the goods in this mixture
+for half an hour before washing them in the ordinary
+manner.</p>
+
+
+<p class="p2 center"><span class="allsmcap">IVIES FOR INSIDE DECORATIONS</span></p>
+
+<p>It is not generally known that the various evergreen
+ivies will grow and flourish to perfection in the shade,
+and that, therefore, any room may be most charmingly
+decorated with them. Such is the fact, however. Put
+the plants in large pots, filled with rich and mellow
+garden soil kept at a suitable regulation of moisture;
+and you will have no trouble about the matter. The
+vines may be trained on wire trellises fastened to the
+wall or ceiling; or upon any other convenient arrangement.
+In a treatise on this subject the <cite>Rural
+New Yorker</cite> says:</p>
+
+<p>“It may also be stated that the room decorated with
+ivy should not be kept too warm, but at a moderate
+temperature; such as is most healthful for a person
+is the best. No one need to fear to make the room unhealthy
+<span class="pagenum" id="Page_260">[Pg 260]</span>
+by introducing the ivy in abundance; for plants
+purify the air, and it is only when we introduce those
+emitting strong odors that anything but beneficial effects
+result. As all ivies succeed well in the shade,
+they are more suitable for the purpose herein designated
+than almost any other kind of plant.</p>
+
+<p>“There is also another plant largely used for this
+purpose, which is not a true ivy, although known as
+German ivy (<i lang="la">Senecio scandens</i>). It grows even more
+rapidly than any of the true ivies (<i lang="la">Hedera</i>), and we
+have seen a small plant grow so fast that it encircled
+quite a large room in a few weeks. It thrives well in
+the shade, and the leaves resemble somewhat the common
+English ivy, but are of a lighter and more cheerful
+green color. This and a great variety of ivies are
+grown for sale by our florists.”
+<span class="pagenum" id="Page_261">[Pg 261]</span></p>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak ls" id="INDEX">INDEX</h2>
+</div>
+<hr class="short">
+
+<ul class="index">
+<li class="ifrst">Introduction, <a href="#INTRODUCTION">iii</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">SOUPS, BROTHS, ETC.</span></p>
+
+<ul class="index">
+<li class="ifrst">Baked, <a href="#Page_10">10</a></li>
+
+<li class="indx">Beef, Plain, <a href="#Page_5">5</a></li>
+
+<li class="indx">Bisque, Crayfish, <a href="#Page_22">22</a></li>
+
+<li class="indx">Bouilli, Soup et, <a href="#Page_5">5</a></li>
+
+<li class="indx">Broth in Haste, <a href="#Page_6">6</a></li>
+
+<li class="indx">Broth, Chicken, <a href="#Page_6">6</a></li>
+
+<li class="indx">Broth, Crayfish, <a href="#Page_7">7</a></li>
+
+<li class="indx">Broth, Scotch Barley, <a href="#Page_8">8</a></li>
+
+
+<li class="ifrst">Cheap White, <a href="#Page_11">11</a></li>
+
+<li class="indx">Chicken, <a href="#Page_7">7</a></li>
+
+<li class="indx">Clear Pea, <a href="#Page_13">13</a></li>
+
+<li class="indx">Consomme, Beef and Fowl, <a href="#Page_8">8</a></li>
+
+<li class="indx">Consomme of Fowl, White, <a href="#Page_9">9</a></li>
+
+
+<li class="ifrst">Dried Split Pea, <a href="#Page_13">13</a></li>
+
+
+<li class="ifrst">Egg Balls for Mock Turtle, <a href="#Page_17">17</a></li>
+
+
+<li class="ifrst">Green Pea, without Meat, <a href="#Page_10">10</a></li>
+
+<li class="indx">Green Pea, Queen Victoria’s, <a href="#Page_12">12</a></li>
+
+<li class="indx">Green Pea, with Egg Dumplings, <a href="#Page_12">12</a></li>
+
+<li class="indx">Green Corn, <a href="#Page_13">13</a></li>
+
+
+<li class="ifrst">Gombos, Chicken with Oysters, <a href="#Page_20">20</a></li>
+
+<li class="indx">Gombos, Crab or Shrimp, <a href="#Page_19">19</a></li>
+
+<li class="indx">Gombos, Crab with Okra, <a href="#Page_21">21</a></li>
+
+<li class="indx">Gombos, Okra or Filee, <a href="#Page_18">18</a></li>
+
+<li class="indx">Gombos, Okra, <a href="#Page_19">19</a></li>
+
+<li class="indx">Gombos, Oyster, with Filee, No. 1, <a href="#Page_19">19</a></li>
+
+<li class="indx">Gombos, Oyster, with Filee, No. 2, <a href="#Page_20">20</a></li>
+
+<li class="indx">Gombos, Oyster, Maigre, <a href="#Page_21">21</a></li>
+
+<li class="indx">Gombos, Shrimp, Maigre, <a href="#Page_21">21</a></li>
+
+
+<li class="ifrst">Maigre, without Meat, <a href="#Page_7">7</a></li>
+
+
+<li class="ifrst">Oxtail, <a href="#Page_17">17</a></li>
+
+<li class="indx">Oyster, <a href="#Page_14">14</a></li>
+
+
+<li class="ifrst">Rabbit, <a href="#Page_18">18</a></li>
+
+
+<li class="ifrst">Stock for Soup, <a href="#Page_3">3</a></li>
+
+<li class="indx">Stock to Clarify, <a href="#Page_4">4</a></li>
+
+<li class="indx">Stock for Gravies, <a href="#Page_4">4</a></li>
+
+
+<li class="ifrst">Tomato, with Vegetables, <a href="#Page_11">11</a></li>
+
+<li class="indx">Turtle No. 1, <a href="#Page_14">14</a></li>
+
+<li class="indx">Turtle No. 2, <a href="#Page_15">15</a></li>
+
+<li class="indx">Turtle, Mock, <a href="#Page_15">15</a></li>
+
+<li class="indx">Turtle, Mock No. 2, <a href="#Page_15">15</a></li>
+
+<li class="indx">Turtle, Mock No. 3, <a href="#Page_16">16</a></li>
+
+
+<li class="ifrst">Veal Gravy, <a href="#Page_8">8</a></li>
+
+<li class="indx">Vermicelli No. 1, <a href="#Page_9">9</a></li>
+
+<li class="indx">Vermicelli No. 2, <a href="#Page_9">9</a></li>
+
+<li class="indx">Vermicelli or Macaroni, <a href="#Page_10">10</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">FISH, ETC.</span></p>
+
+<ul class="index">
+<li class="ifrst">Codfish, Baked and Stewed, <a href="#Page_26">26</a></li>
+
+<li class="indx">Codfish au Beurre Roux, <a href="#Page_27">27</a></li>
+
+<li class="indx">Codfish Cakes, <a href="#Page_27">27</a></li>
+
+<li class="indx">Crabs, Fricassee of, <a href="#Page_31">31</a></li>
+
+<li class="indx">Crabs, Soft-shell, Fried, <a href="#Page_31">31</a></li>
+
+<li class="indx">Croakers and Mullets, Fried, <a href="#Page_23">23</a></li>
+
+
+<li class="ifrst">Fillets or Sliced Fish, Fried, <a href="#Page_24">24</a></li>
+
+<li class="indx">Flounder, Broiled, <a href="#Page_25">25</a></li>
+
+<li class="indx">Flounder and Mullet, Fried, <a href="#Page_25">25</a></li>
+
+<li class="indx">Fish, Fricassee of, <a href="#Page_23">23</a></li>
+
+<li class="indx">Fish, to Fry, <a href="#Page_23">23</a></li>
+
+<li class="indx">Frogs, Fried, <a href="#Page_32">32</a></li>
+
+
+<li class="ifrst">Grenouilles Frites, <a href="#Page_32">32</a></li>
+
+
+<li class="ifrst">Mackerel, Spanish, Broiled, <a href="#Page_25">25</a></li>
+
+
+<li class="ifrst">Oyster Pickle, <a href="#Page_30">30</a></li>
+
+<li class="indx">Oyster and Beefsteak Pie, <a href="#Page_30">30</a></li>
+
+<li class="indx">Oyster and Sweetbread Pie, <a href="#Page_30">30</a></li>
+
+<li class="indx">Oysters, Fried, <a href="#Page_29">29</a></li>
+
+<li class="indx">Oysters, Scalloped, No. 1, <a href="#Page_29">29</a></li>
+
+<li class="indx">Oysters, Scalloped, No. 2, <a href="#Page_29">29</a></li>
+
+<li class="indx">Oysters, Stewed with Champagne, <a href="#Page_28">28</a></li>
+
+<li class="indx">Oysters, Stewed with Milk, <a href="#Page_28">28</a></li>
+
+<li class="indx">Oysters, Stewed on Toast, <a href="#Page_28">28</a></li>
+
+<li class="indx">Oysters, Stuffing, <a href="#Page_27">27</a></li>
+
+<li class="indx">Oysters, on Toast, <a href="#Page_28">28</a></li>
+
+
+<li class="ifrst">Red Fish, or Snapper, Boiled, <a href="#Page_25">25</a></li>
+
+<li class="indx">Red Fish, a la Provencale, <a href="#Page_26">26</a></li>
+
+
+<li class="ifrst">Stuff and Bake, to, <a href="#Page_23">23</a></li>
+
+
+<li class="ifrst">Terrapin, <a href="#Page_33">33</a></li>
+
+<li class="indx">Trout, Stuffed and Baked, <a href="#Page_24">24</a></li>
+
+<li class="indx">Trout a la Venitienne, <a href="#Page_24">24</a></li>
+
+<li class="indx">Turtle, to Dress, <a href="#Page_31">31</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="pagenum" id="Page_262">[Pg 262]</span>
+<span class="allsmcap">COLD MEAT, ETC.</span></p>
+
+<ul class="index">
+<li class="ifrst">Cold Meat, to serve, <a href="#Page_34">34</a></li>
+
+
+<li class="ifrst">Forcemeat, Liver and Ham, <a href="#Page_36">36</a></li>
+
+<li class="indx">Forcemeat, for Stuffing, <a href="#Page_37">37</a></li>
+
+
+<li class="ifrst">Glazing for Tongues, etc., <a href="#Page_34">34</a></li>
+
+
+<li class="ifrst">Oysters, Pickled, to serve, <a href="#Page_34">34</a></li>
+
+
+<li class="ifrst">Pies, Meat or Chicken, to serve, <a href="#Page_34">34</a></li>
+
+<li class="indx">Pies, Meat, Spices for, <a href="#Page_36">36</a></li>
+
+
+<li class="ifrst">Sausage Meat, Seasoning for, <a href="#Page_35">35</a></li>
+
+
+<li class="ifrst">Tongue, Braised, with Aspic Jelly, <a href="#Page_35">35</a></li>
+
+<li class="indx">Truffles and Chestnut Stuffing, <a href="#Page_36">36</a></li>
+
+<li class="indx">Truffles and Liver Stuffing, <a href="#Page_37">37</a></li>
+
+
+<li class="ifrst">Veal, Pig or Turkey, Seasoning for, <a href="#Page_35">35</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">SAUCES FOR MEATS AND GAME</span></p>
+
+<ul class="index">
+<li class="ifrst">A l’Aurore, for Fish, <a href="#Page_41">41</a></li>
+
+<li class="indx">Apple, <a href="#Page_46">46</a></li>
+
+<li class="indx">Apple, Fried, <a href="#Page_47">47</a></li>
+
+
+<li class="ifrst">Brown Onion, <a href="#Page_38">38</a></li>
+
+<li class="indx">Butter and Flour, <a href="#Page_40">40</a></li>
+
+
+<li class="ifrst">Caper, for Mutton, etc., <a href="#Page_40">40</a></li>
+
+<li class="indx">Celery, White, for Poultry, <a href="#Page_41">41</a></li>
+
+<li class="indx">Chestnut, for Turkey, etc., <a href="#Page_41">41</a></li>
+
+<li class="indx">Cranberry, <a href="#Page_39">39</a>, <a href="#Page_46">46</a></li>
+
+<li class="indx">Cream, <a href="#Page_46">46</a></li>
+
+<li class="indx">Cucumber, White, for Meats, <a href="#Page_42">42</a></li>
+
+
+<li class="ifrst">Duck, <a href="#Page_38">38</a></li>
+
+
+<li class="ifrst">Eggs and Butter, <a href="#Page_42">42</a></li>
+
+<li class="indx">Egg, with Lemon, <a href="#Page_45">45</a></li>
+
+
+<li class="ifrst">Froide, <a href="#Page_41">41</a></li>
+
+
+<li class="ifrst">Hard, <a href="#Page_47">47</a></li>
+
+<li class="indx">Horseradish, <a href="#Page_45">45</a></li>
+
+<li class="indx">Horseradish, To Keep, <a href="#Page_45">45</a>, <a href="#Page_48">48</a></li>
+
+
+<li class="ifrst">Jelly, Savory, for Cold Turkey, etc., <a href="#Page_43">43</a></li>
+
+
+<li class="ifrst">Lemon, for Fish, <a href="#Page_40">40</a></li>
+
+<li class="indx">Lemon, Rich, for Puddings, <a href="#Page_47">47</a></li>
+
+
+<li class="ifrst">Mint, <a href="#Page_38">38</a></li>
+
+<li class="indx">Mushroom, <a href="#Page_38">38</a></li>
+
+
+<li class="ifrst">Onion, Brown, <a href="#Page_38">38</a></li>
+
+<li class="indx">Onion, White, <a href="#Page_39">39</a></li>
+
+<li class="indx">Oyster, Brown, <a href="#Page_43">43</a></li>
+
+<li class="indx">Oyster, White, <a href="#Page_44">44</a></li>
+
+<li class="indx">Oyster, for Turkey, <a href="#Page_44">44</a></li>
+
+
+<li class="ifrst">Parsley and Butter, <a href="#Page_40">40</a></li>
+
+<li class="indx">Peaches, Fried, <a href="#Page_47">47</a></li>
+
+<li class="indx">Piquante, for Cold Meat, <a href="#Page_39">39</a>, <a href="#Page_44">44</a></li>
+
+<li class="indx">Puree, Celery, for Turkey, <a href="#Page_42">42</a></li>
+
+
+<li class="ifrst">Robert, <a href="#Page_45">45</a></li>
+
+
+<li class="ifrst">Salad, for Lettuce, <a href="#Page_39">39</a></li>
+
+<li class="indx">Savory, for Roast Goose, <a href="#Page_47">47</a></li>
+
+<li class="indx">Stock, for Gravies, etc., <a href="#Page_44">44</a></li>
+
+
+<li class="ifrst">Tomato, <a href="#Page_39">39</a>, <a href="#Page_43">43</a></li>
+
+<li class="indx">Tomato, Piquant, <a href="#Page_45">45</a></li>
+
+
+<li class="ifrst">Vinegar, Cheap, <a href="#Page_49">49</a></li>
+
+<li class="indx">Vinegar, To Make, No. 1, <a href="#Page_48">48</a></li>
+
+<li class="indx">Vinegar, To Make, No. 2, <a href="#Page_48">48</a></li>
+
+<li class="indx">Vinegar, for Pickles, To Make, <a href="#Page_48">48</a></li>
+
+
+<li class="ifrst">White Onion, <a href="#Page_39">39</a></li>
+
+<li class="indx">Wine, for Venison or Mutton, <a href="#Page_42">42</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">ENTREES</span></p>
+
+<ul class="index">
+<li class="ifrst">Beans, Baked, and Pork, <a href="#Page_58">58</a></li>
+
+<li class="indx">Beef, Hashed, <a href="#Page_52">52</a></li>
+
+
+<li class="ifrst">Calf or Pigs’ Brains, Fried, <a href="#Page_56">56</a></li>
+
+<li class="indx">Calf or Pigs’ Feet, Fried, <a href="#Page_56">56</a></li>
+
+<li class="indx">Calf Head, Bodied or Baked, <a href="#Page_56">56</a></li>
+
+<li class="indx">Calf Head, Collared, <a href="#Page_57">57</a></li>
+
+<li class="indx">Calf Head, Potted, <a href="#Page_57">57</a></li>
+
+<li class="indx">Curry of Cold Roast Fowl, <a href="#Page_57">57</a></li>
+
+
+<li class="ifrst">Fricadellons, Veal or Mutton, <a href="#Page_54">54</a></li>
+
+
+<li class="ifrst">Ham Toast for Lunch, <a href="#Page_58">58</a></li>
+
+
+<li class="ifrst">Mustard, French, To Make, <a href="#Page_53">53</a></li>
+
+<li class="indx">Mutton, Scallops, with Mushrooms, <a href="#Page_52">52</a></li>
+
+
+<li class="ifrst">Pie, Veal and Ham, <a href="#Page_53">53</a>, <a href="#Page_54">54</a></li>
+
+
+<li class="ifrst">Rarebit, Welsh, <a href="#Page_58">58</a></li>
+
+
+<li class="ifrst">Salad, Veal, <a href="#Page_55">55</a></li>
+
+<li class="indx">Sandwiches, <a href="#Page_52">52</a></li>
+
+<li class="indx">Sandwiches, for Picnics, <a href="#Page_53">53</a></li>
+
+<li class="indx">Stew, Irish, <a href="#Page_50">50</a></li>
+
+<li class="indx">Stew, Kidney and Mushrooms, <a href="#Page_50">50</a></li>
+
+<li class="indx">Stew, Lamb Chops, <a href="#Page_50">50</a></li>
+
+<li class="indx">Stew, Pigeon, <a href="#Page_51">51</a></li>
+
+<li class="indx">Stew, Tripe, Plain, <a href="#Page_51">51</a></li>
+
+<li class="indx">Sweetbreads, Veal, <a href="#Page_55">55</a></li>
+
+<li class="indx">Timbale, <a href="#Page_54">54</a></li>
+
+<li class="indx">Tripe, with Mushrooms, <a href="#Page_51">51</a></li>
+
+<li class="indx">Tripe, To Fry Brown, <a href="#Page_51">51</a></li>
+
+
+<li class="ifrst">Veal Hash, <a href="#Page_53">53</a></li>
+
+<li class="indx">Veal and Ham Pie, <a href="#Page_53">53</a>, <a href="#Page_54">54</a></li>
+
+<li class="indx">Veal Loaf, <a href="#Page_55">55</a></li>
+
+<li class="indx">Veal, Minced, and Poached Eggs, <a href="#Page_56">56</a></li>
+
+<li class="indx">Veal or Mutton Fricadellons, <a href="#Page_54">54</a></li>
+
+<li class="indx">Veal Salad, <a href="#Page_55">55</a></li>
+
+<li class="indx">Veal Sweetbreads, <a href="#Page_55">55</a></li>
+</ul>
+<p><span class="pagenum" id="Page_263">[Pg 263]</span></p>
+
+
+<p class="p2 center"><span class="allsmcap">MUTTON, BEEF AND HAMS</span></p>
+
+<ul class="index">
+<li class="ifrst">Beef, Brisket, Boiled and Stuffed, <a href="#Page_61">61</a></li>
+
+<li class="indx">Beef, Round, Stewed, <a href="#Page_61">61</a></li>
+
+<li class="indx">Beef, Round, a la Baronne, <a href="#Page_62">62</a></li>
+
+<li class="indx">Beef, Steak, to Fry as if Broiled, <a href="#Page_62">62</a></li>
+
+<li class="indx">Beef, Steak, Roasted, <a href="#Page_63">63</a></li>
+
+<li class="indx">Beef, To Roast in Stove, <a href="#Page_63">63</a></li>
+
+<li class="indx">Boiling, Remarks on, <a href="#Page_59">59</a></li>
+
+
+<li class="ifrst">Daube Glacee of Beef, <a href="#Page_60">60</a></li>
+
+
+<li class="ifrst">Ham, Baked, <a href="#Page_59">59</a></li>
+
+<li class="indx">Ham, Stuffed, <a href="#Page_59">59</a></li>
+
+<li class="indx">Ham, to Boil, <a href="#Page_60">60</a></li>
+
+
+<li class="ifrst">Mutton, Haunch, <a href="#Page_64">64</a></li>
+
+<li class="indx">Mutton, Leg of, Boiled, <a href="#Page_64">64</a></li>
+
+<li class="indx">Mutton, Leg of, Roast, <a href="#Page_64">64</a></li>
+
+<li class="indx">Mutton, Stuffed with Mushrooms, <a href="#Page_64">64</a></li>
+
+<li class="indx">Mutton, to Taste like Venison, <a href="#Page_65">65</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">FOWLS AND GAME</span></p>
+
+<ul class="index">
+<li class="ifrst">Chicken, Boiled, <a href="#Page_66">66</a></li>
+
+<li class="indx">Chicken, Boiled, with Stuffing, <a href="#Page_67">67</a></li>
+
+<li class="indx">Chicken, Broiled, <a href="#Page_69">69</a></li>
+
+<li class="indx">Chicken, Cold, Scalloped, <a href="#Page_69">69</a></li>
+
+<li class="indx">Chicken, Country Fried, <a href="#Page_66">66</a></li>
+
+<li class="indx">Chicken, Curry, <a href="#Page_69">69</a></li>
+
+<li class="indx">Chicken Fricassee a la Marenga, <a href="#Page_68">68</a></li>
+
+<li class="indx">Chicken Pie a la Reine, <a href="#Page_69">69</a></li>
+
+<li class="indx">Chicken Pie, Plain, <a href="#Page_70">70</a></li>
+
+<li class="indx">Chicken Pot Pie, <a href="#Page_70">70</a></li>
+
+<li class="indx">Chicken, Roast, <a href="#Page_68">68</a></li>
+
+<li class="indx">Chicken, Stew or Fricassee, <a href="#Page_67">67</a></li>
+
+<li class="indx">Chicken, Saute, with Oyster Sauce, <a href="#Page_68">68</a></li>
+
+
+<li class="ifrst">Duck, Canvas Back, <a href="#Page_76">76</a></li>
+
+<li class="indx">Duck, Roast, <a href="#Page_75">75</a>, <a href="#Page_77">77</a></li>
+
+<li class="indx">Duck, to Stew with Green Peas, <a href="#Page_76">76</a></li>
+
+<li class="indx">Duck, Tame and Wild, <a href="#Page_75">75</a></li>
+
+<li class="indx">Duck, Wild, <a href="#Page_77">77</a></li>
+
+
+<li class="ifrst">Game, Venison, etc., Remarks on, <a href="#Page_78">78</a></li>
+
+<li class="indx">Goose, with Chestnuts a la Chipolita, <a href="#Page_78">78</a></li>
+
+<li class="indx">Goose, Roast, with Sage and Onion, <a href="#Page_77">77</a></li>
+
+<li class="indx">Goose, Wild, <a href="#Page_77">77</a></li>
+
+
+<li class="ifrst">Hare or Rabbit, Roast, <a href="#Page_80">80</a></li>
+
+
+<li class="ifrst">Partridge, <a href="#Page_80">80</a></li>
+
+<li class="indx">Pigeon Pie, <a href="#Page_80">80</a></li>
+
+<li class="indx">Pie, Squirrel or Rabbit, <a href="#Page_79">79</a></li>
+
+<li class="indx">Pie, Rice Bird, <a href="#Page_80">80</a></li>
+
+<li class="indx">Pie, Roast, <a href="#Page_81">81</a></li>
+
+<li class="indx">Pie, Pigeon, <a href="#Page_80">80</a></li>
+
+<li class="indx">Pig, Roast, <a href="#Page_81">81</a></li>
+
+
+<li class="ifrst">Quails, <a href="#Page_80">80</a></li>
+
+
+<li class="ifrst">Rice-Bird Pie, <a href="#Page_80">80</a></li>
+
+
+<li class="ifrst">Teal, Broiled, <a href="#Page_77">77</a></li>
+
+<li class="indx">Turkey, Boiled, with Celery Sauce, <a href="#Page_74">74</a></li>
+
+<li class="indx">Turkey, Boiled, with Oyster Sauce, <a href="#Page_74">74</a></li>
+
+<li class="indx">Turkey, Boned, <a href="#Page_71">71</a></li>
+
+<li class="indx">Turkey, to Roast, <a href="#Page_72">72</a></li>
+
+<li class="indx">Turkey, Roast a la Perigord, <a href="#Page_73">73</a></li>
+
+<li class="indx">Turkey, Wild, <a href="#Page_72">72</a></li>
+
+
+<li class="ifrst">Venison Steak, <a href="#Page_79">79</a></li>
+
+<li class="indx">Venison Pasty, <a href="#Page_79">79</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">VEGETABLES</span></p>
+
+<ul class="index">
+<li class="ifrst">Artichokes, Burr, <a href="#Page_89">89</a></li>
+
+<li class="indx">Asparagus on Toast, <a href="#Page_87">87</a></li>
+
+<li class="indx">Asparagus with Cream, <a href="#Page_88">88</a></li>
+
+
+<li class="ifrst">Beans, Snap, Stewed and Boiled, <a href="#Page_89">89</a></li>
+
+<li class="indx">Beans, Lima, or Butter, <a href="#Page_90">90</a></li>
+
+<li class="indx">Beets, Boiled, <a href="#Page_92">92</a></li>
+
+
+<li class="ifrst">Cabbage, Stewed, <a href="#Page_91">91</a></li>
+
+<li class="indx">Cauliflower, with White Sauce, <a href="#Page_91">91</a></li>
+
+<li class="indx">Corn, Green, on Cob, <a href="#Page_84">84</a></li>
+
+<li class="indx">Corn, Green, Stewed, <a href="#Page_84">84</a></li>
+
+<li class="indx">Corn, Green, Fritters, <a href="#Page_85">85</a></li>
+
+<li class="indx">Corn Oysters, <a href="#Page_85">85</a></li>
+
+<li class="indx">Corn Pudding, <a href="#Page_85">85</a></li>
+
+
+<li class="ifrst">Egg Plant, <a href="#Page_88">88</a></li>
+
+
+<li class="ifrst">Macaroni in a Mould, <a href="#Page_92">92</a></li>
+
+<li class="indx">Macaroni and Grated Cheese, <a href="#Page_93">93</a></li>
+
+<li class="indx">Mushrooms, Stewed, on Toast, <a href="#Page_88">88</a></li>
+
+
+<li class="ifrst">Okra and Corn Fricassee, <a href="#Page_85">85</a></li>
+
+<li class="indx">Okra or Gombo, to Cook, <a href="#Page_86">86</a></li>
+
+<li class="indx">Onions, Boiled and Fried, <a href="#Page_84">84</a></li>
+
+
+<li class="ifrst">Parsnip Fritters, <a href="#Page_92">92</a></li>
+
+<li class="indx">Peas, Green English, to Stew, <a href="#Page_89">89</a></li>
+
+<li class="indx">Peas, Marrowfat, <a href="#Page_90">90</a></li>
+
+<li class="indx">Potatoes, <a href="#Page_83">83</a></li>
+
+<li class="indx">Potatoes, Croquets, <a href="#Page_83">83</a></li>
+
+<li class="indx">Potatoes, Fried, <a href="#Page_83">83</a></li>
+
+<li class="indx">Potatoes, Irish, Mashed and Browned, <a href="#Page_82">82</a></li>
+
+<li class="indx">Potato, Irish, Stewed, <a href="#Page_82">82</a>
+<span class="pagenum" id="Page_264">[Pg 264]</span></li>
+
+<li class="indx">Potato, Puffs, <a href="#Page_82">82</a></li>
+
+<li class="indx">Potato, Sweet, <a href="#Page_83">83</a></li>
+
+<li class="indx">Pumpkin, with Salt Meat, <a href="#Page_91">91</a></li>
+
+
+<li class="ifrst">Salsify, Fried in Batter, <a href="#Page_86">86</a></li>
+
+<li class="indx">Spinach, to Cook, <a href="#Page_87">87</a></li>
+
+<li class="indx">Squash, Stewed, <a href="#Page_90">90</a></li>
+
+<li class="indx">Squash, Summer, Stewed, <a href="#Page_91">91</a></li>
+
+<li class="indx">Succotash, <a href="#Page_85">85</a></li>
+
+
+<li class="ifrst">Tomatoes, to Broil, <a href="#Page_87">87</a></li>
+
+<li class="indx">Tomatoes, Stuffed, <a href="#Page_86">86</a></li>
+
+<li class="indx">Tomatoes, Stewed, <a href="#Page_87">87</a></li>
+
+<li class="indx">Turnips, to Cook, <a href="#Page_84">84</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">EGGS, OMELETS, ETC.</span></p>
+
+<ul class="index">
+<li class="ifrst">Eggs au Gratin, for Lent, <a href="#Page_95">95</a></li>
+
+<li class="indx">Eggs, Boiled, Soft or Hard, <a href="#Page_94">94</a></li>
+
+<li class="indx">Eggs, Poached, with Toast and Anchovy Paste, <a href="#Page_95">95</a></li>
+
+<li class="indx">Eggs, Poached, and Ham, <a href="#Page_96">96</a></li>
+
+<li class="indx">Eggs, with Browned Butter and Vinegar, <a href="#Page_96">96</a></li>
+
+
+<li class="ifrst">Omelet, Delicious, <a href="#Page_99">99</a></li>
+
+<li class="indx">Omelet, for One Person, <a href="#Page_97">97</a></li>
+
+<li class="indx">Omelet, Spanish, <a href="#Page_99">99</a></li>
+
+<li class="indx">Omelet, with Green Onion, <a href="#Page_97">97</a></li>
+
+<li class="indx">Omelet, with Oysters, <a href="#Page_100">100</a></li>
+
+<li class="indx">Omelet, with Parmesan Cheese, <a href="#Page_97">97</a></li>
+
+<li class="indx">Omelet, with Sugar, <a href="#Page_98">98</a></li>
+
+<li class="indx">Omelet au Naturel, <a href="#Page_96">96</a></li>
+
+<li class="indx">Omelet, Soufflee, <a href="#Page_98">98</a></li>
+
+<li class="indx">Omelet, Soufflee, in mould, <a href="#Page_98">98</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">SALADS AND RELISHES</span></p>
+
+<ul class="index">
+<li class="ifrst">Catsup, Mushroom, <a href="#Page_101">101</a></li>
+
+<li class="indx">Catsup, Tomato, <a href="#Page_102">102</a></li>
+
+<li class="indx">Celery, etc., Vinegar, <a href="#Page_102">102</a></li>
+
+
+<li class="ifrst">Garnishes, <a href="#Page_101">101</a></li>
+
+
+<li class="ifrst">Jambolaya of Fowls and Rice, <a href="#Page_106">106</a></li>
+
+
+<li class="ifrst">Salad, Chicken, French, <a href="#Page_103">103</a></li>
+
+<li class="indx">Salad, Chicken, Small, <a href="#Page_104">104</a></li>
+
+<li class="indx">Salad, Potato, <a href="#Page_105">105</a></li>
+
+<li class="indx">Salad, Tomato, with or without Shrimp, <a href="#Page_105">105</a></li>
+
+<li class="indx">Slaw, Cold, with Hot Sauce, <a href="#Page_106">106</a></li>
+
+<li class="indx">Slaw, Cold, Plain, <a href="#Page_106">106</a></li>
+
+
+<li class="ifrst">Thyme, etc., Flavor, <a href="#Page_101">101</a></li>
+
+<li class="indx">Tomato Catsup, <a href="#Page_102">102</a>, <a href="#Page_103">103</a></li>
+
+<li class="indx">Tomato, Green, Soy, <a href="#Page_102">102</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">PICKLES</span></p>
+
+<ul class="index">
+<li class="ifrst">Cabbage, Chopped, <a href="#Page_112">112</a></li>
+
+<li class="indx">Cabbage, Pickle, Yellow, <a href="#Page_112">112</a></li>
+
+<li class="indx">Cabbage, Red, <a href="#Page_113">113</a></li>
+
+<li class="indx">Cantaloupe, Sweet Pickle of, <a href="#Page_111">111</a></li>
+
+<li class="indx">Cauliflower, <a href="#Page_113">113</a></li>
+
+<li class="indx">Chow-Chow, <a href="#Page_113">113</a></li>
+
+<li class="indx">Country Green, <a href="#Page_116">116</a></li>
+
+<li class="indx">Cucumbers, Old-time Sweet, <a href="#Page_109">109</a></li>
+
+<li class="indx">Cucumbers and Onions, <a href="#Page_109">109</a></li>
+
+<li class="indx">Cucumbers, Plain, without Spices, <a href="#Page_108">108</a></li>
+
+<li class="indx">Cucumbers, in Whiskey, <a href="#Page_108">108</a></li>
+
+
+<li class="ifrst">Eggs, <a href="#Page_110">110</a></li>
+
+
+<li class="ifrst">Figs, Sweet Pickle of, <a href="#Page_110">110</a></li>
+
+
+<li class="ifrst">Hints on Their Management, <a href="#Page_107">107</a></li>
+
+
+<li class="ifrst">Lemons, <a href="#Page_114">114</a></li>
+
+
+<li class="ifrst">Melon Mangoes, <a href="#Page_119">119</a></li>
+
+<li class="indx">Mustard, <a href="#Page_114">114</a></li>
+
+
+<li class="ifrst">Onions, <a href="#Page_114">114</a></li>
+
+<li class="indx">Oysters, <a href="#Page_115">115</a></li>
+
+
+<li class="ifrst">Peach, <a href="#Page_117">117</a></li>
+
+<li class="indx">Peach Green, <a href="#Page_118">118</a></li>
+
+<li class="indx">Peach, Mangoes, <a href="#Page_118">118</a></li>
+
+<li class="indx">Peach, Plain, <a href="#Page_116">116</a></li>
+
+<li class="indx">Peach and Apricot, <a href="#Page_117">117</a></li>
+
+<li class="indx">Plum, Sweet Pickle of, <a href="#Page_117">117</a></li>
+
+
+<li class="ifrst">Tomato, Green, Sweet Pickle of, <a href="#Page_111">111</a></li>
+
+<li class="indx">Tomato Sauce, <a href="#Page_116">116</a></li>
+
+
+<li class="ifrst">Walnut, <a href="#Page_115">115</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">BREAD AND YEAST</span></p>
+
+<ul class="index">
+<li class="ifrst">Biscuit, Cream of Tartar, <a href="#Page_130">130</a></li>
+
+<li class="indx">Biscuit, Light, or Roll, <a href="#Page_130">130</a></li>
+
+<li class="indx">Biscuit or Rolls, Milk, <a href="#Page_130">130</a></li>
+
+<li class="indx">Biscuit, Soda or Milk, <a href="#Page_128">128</a></li>
+
+<li class="indx">Biscuit, Soda, with Cream of Tartar, <a href="#Page_128">128</a></li>
+
+<li class="indx">Biscuit, Sponge, with Yeast, <a href="#Page_129">129</a></li>
+
+<li class="indx">Biscuit, Sponge, without Yeast, <a href="#Page_130">130</a></li>
+
+<li class="indx">Biscuit, Yeast Powder, <a href="#Page_129">129</a></li>
+
+<li class="indx">Boston Brown Bread, <a href="#Page_127">127</a></li>
+
+<li class="indx">Bread, Good, to Make, <a href="#Page_124">124</a>, <a href="#Page_125">125</a></li>
+
+<li class="indx">Bread, Family, <a href="#Page_126">126</a></li>
+
+<li class="indx">Bread, Light, <a href="#Page_126">126</a></li>
+
+<li class="indx">Bread, Sponge, <a href="#Page_126">126</a></li>
+
+<li class="indx">Brown Bread, <a href="#Page_127">127</a></li>
+
+<li class="indx">Buckwheat Cakes, <a href="#Page_135">135</a></li>
+
+<li class="indx">Buckwheat Cakes, Griddle, <a href="#Page_136">136</a></li>
+
+
+<li class="ifrst">Corn Batter Bread, <a href="#Page_128">128</a>
+<span class="pagenum" id="Page_265">[Pg 265]</span></li>
+
+<li class="indx">Corn, Mississippi, Bread, <a href="#Page_128">128</a></li>
+
+
+<li class="ifrst">Dyspeptics, Bread for, <a href="#Page_127">127</a></li>
+
+
+<li class="ifrst">Graham Bread, <a href="#Page_127">127</a></li>
+
+
+<li class="ifrst">Hard-Yeast Cakes, <a href="#Page_121">121</a></li>
+
+
+<li class="ifrst">Indian Bread, <a href="#Page_127">127</a></li>
+
+<li class="indx">Indian Cakes, <a href="#Page_135">135</a></li>
+
+<li class="indx">Indian Cakes, Griddle, <a href="#Page_135">135</a></li>
+
+
+<li class="ifrst">Muffins and Crumpets, <a href="#Page_133">133</a></li>
+
+<li class="indx">Muffins, Nice, <a href="#Page_133">133</a></li>
+
+<li class="indx">Muffins, Graham, <a href="#Page_133">133</a></li>
+
+
+<li class="ifrst">Noodles, <a href="#Page_136">136</a></li>
+
+
+<li class="ifrst">Pain Perdu, <a href="#Page_134">134</a></li>
+
+<li class="indx">Pocketbooks for Tea, <a href="#Page_134">134</a></li>
+
+<li class="indx">Potato Bread, <a href="#Page_125">125</a></li>
+
+<li class="indx">Puffs, Flour, <a href="#Page_131">131</a></li>
+
+
+<li class="ifrst">Rice Cakes, <a href="#Page_132">132</a></li>
+
+<li class="indx">Rising with Yeast Cake, <a href="#Page_120">120</a></li>
+
+<li class="indx">Rolls, Breakfast, <a href="#Page_131">131</a></li>
+
+<li class="indx">Rolls, Fine, <a href="#Page_132">132</a></li>
+
+<li class="indx">Rolls, Virginia, <a href="#Page_131">131</a></li>
+
+<li class="indx">Rye Bread, <a href="#Page_127">127</a></li>
+
+
+<li class="ifrst">Sally Lunn, <a href="#Page_132">132</a></li>
+
+
+<li class="ifrst">Turnpike Cakes, <a href="#Page_121">121</a></li>
+
+
+<li class="ifrst">Wheat Bread, with Potatoes, <a href="#Page_125">125</a></li>
+
+
+<li class="ifrst">Yeast, Hard Fig-leaf, <a href="#Page_123">123</a></li>
+
+<li class="indx">Yeast, Home-Made, <a href="#Page_123">123</a></li>
+
+<li class="indx">Yeast, Hop and Potato, <a href="#Page_122">122</a></li>
+
+<li class="indx">Yeast, Liquid, of Corn and Hops, <a href="#Page_121">121</a></li>
+
+<li class="indx">Yeast, Milk, <a href="#Page_123">123</a></li>
+
+<li class="indx">Yeast, Potato, <a href="#Page_122">122</a></li>
+
+<li class="indx">Yeast, Remarks on, <a href="#Page_120">120</a></li>
+
+<li class="indx">Yeast, Salt, <a href="#Page_123">123</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">RUSKS, DOUGHNUTS AND WAFFLES</span></p>
+
+<ul class="index">
+<li class="ifrst">Crullers, <a href="#Page_139">139</a></li>
+
+
+<li class="ifrst">Doughnuts, with Hop Yeast, <a href="#Page_137">137</a></li>
+
+<li class="indx">Doughnuts, without Yeast, <a href="#Page_137">137</a></li>
+
+<li class="indx">Doughnuts, Cream without Yeast, <a href="#Page_138">138</a></li>
+
+<li class="indx">Doughnuts, Plain, <a href="#Page_138">138</a></li>
+
+<li class="indx">Doughnuts, Sour Milk, without Yeast, <a href="#Page_137">137</a></li>
+
+
+<li class="ifrst">Rusks, Miss Lester’s Tea, <a href="#Page_137">137</a></li>
+
+
+<li class="ifrst">Waffles, <a href="#Page_138">138</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">CAKES AND CONFECTIONS</span></p>
+
+<ul class="index">
+<li class="ifrst">Almond Drops, <a href="#Page_164">164</a></li>
+
+<li class="indx">Almond Macaroons, <a href="#Page_165">165</a></li>
+
+
+<li class="ifrst">Bride’s Cake, <a href="#Page_144">144</a></li>
+
+
+<li class="ifrst">Charlotte Russe, <a href="#Page_142">142</a></li>
+
+<li class="indx">Cheap Cake, <a href="#Page_156">156</a></li>
+
+<li class="indx">Chocolate Cake, <a href="#Page_153">153</a>, <a href="#Page_154">154</a></li>
+
+<li class="indx">Citron Cake, <a href="#Page_155">155</a></li>
+
+<li class="indx">Cocoanut Cakes, <a href="#Page_159">159</a>, <a href="#Page_160">160</a></li>
+
+<li class="indx">Coffee Cake, <a href="#Page_161">161</a></li>
+
+<li class="indx">Corn Starch Cake, <a href="#Page_156">156</a></li>
+
+<li class="indx">Cream Cakes, <a href="#Page_162">162</a>, <a href="#Page_163">163</a></li>
+
+<li class="indx">Cup Cakes, <a href="#Page_151">151</a></li>
+
+
+<li class="ifrst">Delicate Cakes, <a href="#Page_162">162</a></li>
+
+<li class="indx">Diamond Bachelors, <a href="#Page_162">162</a></li>
+
+<li class="indx">Drop Cakes, <a href="#Page_161">161</a>, <a href="#Page_162">162</a></li>
+
+<li class="indx">Drops, Cocoanut, <a href="#Page_160">160</a></li>
+
+
+<li class="ifrst">Easy Cake, <a href="#Page_164">164</a></li>
+
+<li class="indx">Egg Kisses, <a href="#Page_153">153</a></li>
+
+
+<li class="ifrst">Francatelli’s Spanish Cake, <a href="#Page_153">153</a></li>
+
+<li class="indx">French Loaf Cake, <a href="#Page_152">152</a></li>
+
+<li class="indx">Frosting for Cake, <a href="#Page_141">141</a></li>
+
+<li class="indx">Fruit Cake, <a href="#Page_142">142</a></li>
+
+<li class="indx">Fruit Cake, Cheap, <a href="#Page_143">143</a></li>
+
+<li class="indx">Fruit Cake, Family, <a href="#Page_143">143</a></li>
+
+<li class="indx">Fruit Cake, Nougat, <a href="#Page_143">143</a></li>
+
+<li class="indx">Fruit Cake, Wisconsin, <a href="#Page_143">143</a></li>
+
+
+<li class="ifrst">Genoese Cake, <a href="#Page_153">153</a></li>
+
+<li class="indx">Ginger Nuts, <a href="#Page_148">148</a></li>
+
+<li class="indx">Ginger Snaps, <a href="#Page_148">148</a></li>
+
+<li class="indx">Ginger Bread, Sponge, <a href="#Page_147">147</a></li>
+
+<li class="indx">Gold Cake, <a href="#Page_158">158</a></li>
+
+
+<li class="ifrst">Hard times, Louisiana, Cake, <a href="#Page_155">155</a></li>
+
+
+<li class="ifrst">Icing, <a href="#Page_140">140</a></li>
+
+<li class="indx">Icing, Boiled, <a href="#Page_141">141</a></li>
+
+<li class="indx">Icing, Boiled, Hot, <a href="#Page_141">141</a></li>
+
+<li class="indx">Icing, Chocolate, <a href="#Page_140">140</a></li>
+
+<li class="indx">Indian Cake, <a href="#Page_156">156</a></li>
+
+<li class="indx">Isabella Cake, <a href="#Page_150">150</a></li>
+
+
+<li class="ifrst">Jelly Cake, <a href="#Page_145">145</a></li>
+
+<li class="indx">Jelly Roll, Young Cook’s, <a href="#Page_164">164</a></li>
+
+<li class="indx">Jumbles, <a href="#Page_152">152</a></li>
+
+<li class="indx">Jumbles, Ring, <a href="#Page_154">154</a></li>
+
+
+<li class="ifrst">Lady Cake, <a href="#Page_149">149</a></li>
+
+<li class="indx">Lady Cake, White, <a href="#Page_150">150</a></li>
+
+<li class="indx">Lady Cake, Yellow, <a href="#Page_149">149</a></li>
+
+<li class="indx">Ladies’ Fingers, <a href="#Page_155">155</a></li>
+
+<li class="indx">Ladies’ Fingers, German, <a href="#Page_154">154</a></li>
+
+<li class="indx">Little Jessie’s Cake, <a href="#Page_151">151</a></li>
+
+<li class="indx">Loaf Cake, Plain, <a href="#Page_153">153</a></li>
+
+<li class="indx">Loaf Cake, French, <a href="#Page_152">152</a></li>
+
+
+<li class="ifrst">Maizena Cake, <a href="#Page_146">146</a></li>
+
+<li class="indx">Marble Cake, <a href="#Page_152">152</a>
+<span class="pagenum" id="Page_266">[Pg 266]</span></li>
+
+<li class="indx">Molasses Cake, <a href="#Page_157">157</a></li>
+
+
+<li class="ifrst">Naples Biscuit, <a href="#Page_161">161</a></li>
+
+
+<li class="ifrst">Pecan Cake, <a href="#Page_160">160</a></li>
+
+<li class="indx">Portugal Cake, <a href="#Page_149">149</a></li>
+
+<li class="indx">Pound Cake, <a href="#Page_145">145</a></li>
+
+<li class="indx">Pound Cake, Cocoanut, <a href="#Page_159">159</a></li>
+
+
+<li class="ifrst">Silver Cake, <a href="#Page_157">157</a>, <a href="#Page_158">158</a>, <a href="#Page_159">159</a></li>
+
+<li class="indx">Shrewsbury Cake, <a href="#Page_161">161</a></li>
+
+<li class="indx">Soda Cake, <a href="#Page_156">156</a></li>
+
+<li class="indx">Sponge Cake, <a href="#Page_146">146</a></li>
+
+<li class="indx">Sponge Cake, Jenny’s, <a href="#Page_147">147</a></li>
+
+<li class="indx">Sponge Cake, White, <a href="#Page_147">147</a></li>
+
+<li class="indx">Sponge, Ginger Bread, <a href="#Page_147">147</a></li>
+
+
+<li class="ifrst">Tipsy Cake, <a href="#Page_163">163</a></li>
+
+<li class="indx">Tea Cakes, <a href="#Page_148">148</a>, <a href="#Page_163">163</a></li>
+
+<li class="indx">Teacup Cake, <a href="#Page_151">151</a></li>
+
+<li class="indx">Trifles, <a href="#Page_157">157</a></li>
+
+
+<li class="ifrst">Velvet Cake, <a href="#Page_162">162</a></li>
+
+
+<li class="ifrst">Wedding Cake, <a href="#Page_144">144</a></li>
+
+<li class="indx">White Cakes, <a href="#Page_149">149</a></li>
+
+<li class="indx">Wine Cakes, <a href="#Page_161">161</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">DESSERTS</span></p>
+
+<ul class="index">
+<li class="ifrst">Almond Meringue, <a href="#Page_168">168</a></li>
+
+<li class="indx">Ambrosia of Orange, etc., <a href="#Page_185">185</a></li>
+
+<li class="indx">Apple Compote, <a href="#Page_168">168</a></li>
+
+
+<li class="ifrst">Blanc Mange, Gelatine, <a href="#Page_169">169</a></li>
+
+<li class="indx">Blanc Mange, Maizena, <a href="#Page_168">168</a></li>
+
+
+<li class="ifrst">Charlotte Russe, <a href="#Page_166">166</a>, <a href="#Page_167">167</a></li>
+
+<li class="indx">Cheesecakes, Lemon, <a href="#Page_182">182</a></li>
+
+<li class="indx">Cheesecakes, Orange, <a href="#Page_182">182</a></li>
+
+<li class="indx">Cream, Barley or Sage, <a href="#Page_180">180</a></li>
+
+<li class="indx">Cream, Berry, Frozen, <a href="#Page_180">180</a></li>
+
+<li class="indx">Cream, Biscuit in Moulds, <a href="#Page_179">179</a></li>
+
+<li class="indx">Cream, Chocolate, Iced, <a href="#Page_181">181</a></li>
+
+<li class="indx">Cream, Orange, <a href="#Page_179">179</a></li>
+
+<li class="indx">Cream, Whipped, with Wine, <a href="#Page_174">174</a></li>
+
+<li class="indx">Custard, Apple, <a href="#Page_170">170</a></li>
+
+<li class="indx">Custard, Boiled, <a href="#Page_170">170</a></li>
+
+<li class="indx">Custard, Coffee, <a href="#Page_182">182</a></li>
+
+<li class="indx">Custard, Lemon, <a href="#Page_170">170</a></li>
+
+
+<li class="ifrst">Dessert for a Delicate Person, <a href="#Page_175">175</a></li>
+
+
+<li class="ifrst">Egg-Nog, <a href="#Page_185">185</a></li>
+
+
+<li class="ifrst">Floating Island, without Wine, <a href="#Page_185">185</a></li>
+
+
+<li class="ifrst">Glazing for Pastry, <a href="#Page_171">171</a></li>
+
+
+<li class="ifrst">Ice Cream, <a href="#Page_178">178</a></li>
+
+<li class="indx">Ice Cream, without Cream, <a href="#Page_181">181</a></li>
+
+
+<li class="ifrst">Jelly, Calves’ Feet, <a href="#Page_184">184</a></li>
+
+<li class="indx">Jelly, Isinglass, <a href="#Page_169">169</a></li>
+
+<li class="indx">Jelly, Wine, for Gelatine, <a href="#Page_183">183</a></li>
+
+<li class="indx">Jelly, Yellow Custard, <a href="#Page_183">183</a></li>
+
+
+<li class="ifrst">Mange, Chocolate, <a href="#Page_169">169</a></li>
+
+
+<li class="ifrst">Oranges, Croquante, <a href="#Page_173">173</a></li>
+
+
+<li class="ifrst">Peaches and Cream, Frozen, <a href="#Page_180">180</a></li>
+
+<li class="indx">Pies or Pudding, Cocoanut, <a href="#Page_177">177</a></li>
+
+<li class="indx">Pudding, All-the-Year-Round, <a href="#Page_171">171</a></li>
+
+<li class="indx">Pudding, Batter, <a href="#Page_174">174</a></li>
+
+<li class="indx">Pudding, Cabinet, Steamed, <a href="#Page_176">176</a></li>
+
+<li class="indx">Pudding, Custard Cocoanut, <a href="#Page_178">178</a></li>
+
+<li class="indx">Pudding, Delicious, <a href="#Page_177">177</a></li>
+
+<li class="indx">Pudding, Francatelli’s Lemon, <a href="#Page_173">173</a></li>
+
+<li class="indx">Pudding, Gelatine Snow, <a href="#Page_172">172</a></li>
+
+<li class="indx">Pudding, Macaroon, Iced, <a href="#Page_175">175</a></li>
+
+<li class="indx">Pudding, Meringue, <a href="#Page_176">176</a></li>
+
+<li class="indx">Pudding, Prince Albert’s, <a href="#Page_177">177</a></li>
+
+<li class="indx">Pudding, Roll, of Fruit, <a href="#Page_175">175</a></li>
+
+<li class="indx">Pudding, Suet, <a href="#Page_175">175</a></li>
+
+<li class="indx">Pudding, Transparent, <a href="#Page_171">171</a></li>
+
+
+<li class="ifrst">Queen’s Drops, <a href="#Page_168">168</a></li>
+
+
+<li class="ifrst">Sherbet, Lemon, <a href="#Page_179">179</a></li>
+
+<li class="indx">Sicilian Biscuit, <a href="#Page_167">167</a></li>
+
+
+<li class="ifrst">Tart, Lemon, <a href="#Page_174">174</a></li>
+
+<li class="indx">Trifle, Apple, <a href="#Page_172">172</a></li>
+
+<li class="indx">Trifle, Delicious, <a href="#Page_172">172</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">PUDDINGS, PIES AND MINCE MEATS</span></p>
+
+<ul class="index">
+<li class="ifrst">Apple Dumplings, Baked, <a href="#Page_206">206</a></li>
+
+<li class="indx">Apple Meringue, <a href="#Page_203">203</a></li>
+
+<li class="indx">Apple Pot Pie, <a href="#Page_208">208</a></li>
+
+<li class="indx">Apple Tarts, Marlborough, <a href="#Page_206">206</a></li>
+
+
+<li class="ifrst">Blackberry Pie, <a href="#Page_194">194</a></li>
+
+
+<li class="ifrst">Cranberry Pie or Tarts, <a href="#Page_192">192</a></li>
+
+<li class="indx">Cranberry Tart, with Apples, <a href="#Page_192">192</a></li>
+
+<li class="indx">Cream, Tapioca, <a href="#Page_207">207</a></li>
+
+<li class="indx">Cream, Tapioca, Plain, <a href="#Page_206">206</a></li>
+
+
+<li class="ifrst">Directions for Making, etc., <a href="#Page_186">186</a></li>
+
+<li class="indx">Dumpling Crust, <a href="#Page_188">188</a></li>
+
+
+<li class="ifrst">Huckle or Whortleberry Pie, <a href="#Page_193">193</a></li>
+
+
+<li class="ifrst">Lemon Pie, <a href="#Page_191">191</a>, <a href="#Page_192">192</a></li>
+
+
+<li class="ifrst">Mince-meat, <a href="#Page_190">190</a></li>
+
+<li class="indx">Mince-meat, for Christmas, <a href="#Page_190">190</a></li>
+
+<li class="indx">Mince Pie Meat, <a href="#Page_189">189</a></li>
+
+<li class="indx">Mince Pie Mixture, <a href="#Page_188">188</a>, <a href="#Page_189">189</a></li>
+
+<li class="indx">Mince Pie Mock, <a href="#Page_191">191</a></li>
+
+<li class="indx">Mince Pie, to fill, etc., <a href="#Page_189">189</a></li>
+
+<li class="indx">Mince Pie, without Meat, <a href="#Page_190">190</a></li>
+
+<li class="indx">Molasses Pie, <a href="#Page_193">193</a>
+<span class="pagenum" id="Page_267">[Pg 267]</span></li>
+
+
+<li class="ifrst">Orange Pie, <a href="#Page_191">191</a></li>
+
+
+<li class="ifrst">Pie-crust, <a href="#Page_187">187</a></li>
+
+<li class="indx">Pie-crust, Buttermilk, <a href="#Page_188">188</a></li>
+
+<li class="indx">Pie-crust, Family, Short, <a href="#Page_186">186</a></li>
+
+<li class="indx">Pork and Apple Pie, <a href="#Page_193">193</a></li>
+
+<li class="indx">Pudding, Baked Suet, <a href="#Page_198">198</a></li>
+
+<li class="indx">Pudding, Bird’s Nest, <a href="#Page_201">201</a></li>
+
+<li class="indx">Pudding, Delicious Bread, <a href="#Page_204">204</a></li>
+
+<li class="indx">Pudding, Cheap and Delicate, <a href="#Page_203">203</a></li>
+
+<li class="indx">Pudding, Cheap Gingerbread, <a href="#Page_205">205</a></li>
+
+<li class="indx">Pudding, Cottage, <a href="#Page_202">202</a></li>
+
+<li class="indx">Pudding, Country Batter, <a href="#Page_202">202</a></li>
+
+<li class="indx">Pudding, Crow’s-Nest, <a href="#Page_202">202</a></li>
+
+<li class="indx">Pudding, French Fried, <a href="#Page_205">205</a></li>
+
+<li class="indx">Pudding, Lemon, <a href="#Page_198">198</a></li>
+
+<li class="indx">Pudding, Marlborough, <a href="#Page_205">205</a></li>
+
+<li class="indx">Pudding, My Own, <a href="#Page_205">205</a></li>
+
+<li class="indx">Pudding, Parisian, <a href="#Page_200">200</a></li>
+
+<li class="indx">Pudding, Plain, without eggs or wine, <a href="#Page_197">197</a></li>
+
+<li class="indx">Pudding, Plum, Boiled, <a href="#Page_194">194</a></li>
+
+<li class="indx">Pudding, Plum, Cheap, <a href="#Page_197">197</a></li>
+
+<li class="indx">Pudding, Plum, Christmas, <a href="#Page_195">195</a></li>
+
+<li class="indx">Pudding, Plum, Cottage, <a href="#Page_196">196</a></li>
+
+<li class="indx">Pudding, Plum, Plain, for Children, <a href="#Page_197">197</a></li>
+
+<li class="indx">Pudding, Plum, Six-Ounce, <a href="#Page_194">194</a></li>
+
+<li class="indx">Pudding, Plum, without Flour, <a href="#Page_196">196</a></li>
+
+<li class="indx">Pudding, Quickly Made, <a href="#Page_204">204</a></li>
+
+<li class="indx">Pudding, Rice Meringue, <a href="#Page_203">203</a></li>
+
+<li class="indx">Pudding, Soufflee, <a href="#Page_199">199</a></li>
+
+<li class="indx">Pudding, Soufflee, Omelet, <a href="#Page_200">200</a></li>
+
+<li class="indx">Pudding, Sweet Potato, <a href="#Page_198">198</a></li>
+
+<li class="indx">Pudding, Temperance Cabinet, Iced, <a href="#Page_199">199</a></li>
+
+<li class="indx">Pudding, Very Rich, <a href="#Page_200">200</a></li>
+
+<li class="indx">Puff-Paste, <a href="#Page_187">187</a></li>
+
+
+<li class="ifrst">Rice Milk, for Children, <a href="#Page_207">207</a></li>
+
+<li class="indx">Rice Custard, <a href="#Page_207">207</a></li>
+
+
+<li class="ifrst">Supper Dish, <a href="#Page_207">207</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">PRESERVES, SYRUPS AND FRUIT JELLIES</span></p>
+
+<ul class="index">
+<li class="ifrst">Apple Compote for Dessert, <a href="#Page_213">213</a></li>
+
+<li class="indx">Apples, Crab, To Preserve Green, <a href="#Page_213">213</a></li>
+
+
+<li class="ifrst">Citron, Preserved, <a href="#Page_211">211</a></li>
+
+
+<li class="ifrst">Fig Preserves, <a href="#Page_214">214</a></li>
+
+<li class="indx">Fruit, To Candy, <a href="#Page_220">220</a></li>
+
+<li class="indx">Fruit, To Green, for Preserving, etc., <a href="#Page_210">210</a></li>
+
+
+<li class="ifrst">Hints on Preserving, <a href="#Page_209">209</a></li>
+
+<li class="indx">Huckleberries, Preserved, <a href="#Page_214">214</a></li>
+
+
+<li class="ifrst">Jam, <a href="#Page_218">218</a></li>
+
+<li class="indx">Jam, Tomato, <a href="#Page_219">219</a></li>
+
+<li class="indx">Jellies, Apple, without Water, <a href="#Page_218">218</a></li>
+
+<li class="indx">Jellies, Blackberry, <a href="#Page_218">218</a></li>
+
+<li class="indx">Jellies, Crab Apple, <a href="#Page_217">217</a></li>
+
+<li class="indx">Jellies, Fruit, To Make, <a href="#Page_216">216</a></li>
+
+<li class="indx">Jellies, Lemon, <a href="#Page_217">217</a></li>
+
+
+<li class="ifrst">Limes, Home-made, <a href="#Page_214">214</a></li>
+
+
+<li class="ifrst">Marmalade, <a href="#Page_220">220</a></li>
+
+<li class="indx">Marmalade, Orange, <a href="#Page_219">219</a></li>
+
+<li class="indx">Marmalade, Orange, with Honey, <a href="#Page_219">219</a></li>
+
+
+<li class="ifrst">Orange, Myrtle, Preserve, <a href="#Page_214">214</a></li>
+
+
+<li class="ifrst">Peach Compote for Dessert, <a href="#Page_213">213</a></li>
+
+<li class="indx">Peaches, To Preserve, <a href="#Page_210">210</a>, <a href="#Page_211">211</a></li>
+
+<li class="indx">Pears, To Preserve, <a href="#Page_212">212</a></li>
+
+<li class="indx">Pineapple Preserves, <a href="#Page_212">212</a></li>
+
+<li class="indx">Plum Preserves, <a href="#Page_214">214</a></li>
+
+<li class="indx">Preserves, To Make, <a href="#Page_209">209</a></li>
+
+<li class="indx">Pumpkin, Candied, <a href="#Page_220">220</a></li>
+
+
+<li class="ifrst">Syrup Orange, <a href="#Page_221">221</a></li>
+
+<li class="indx">Syrup, Orgeat, without Orange Flowers, <a href="#Page_221">221</a></li>
+
+
+<li class="ifrst">Watermelon Preserves, <a href="#Page_215">215</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">BRANDIED FRUITS, WINES AND CORDIALS</span></p>
+
+<ul class="index">
+<li class="ifrst">Apricots in Brandy, <a href="#Page_222">222</a></li>
+
+<li class="indx">Apricots and Peach Wine, <a href="#Page_223">223</a></li>
+
+
+<li class="ifrst">Blackberry Cordial, <a href="#Page_225">225</a>, <a href="#Page_226">226</a></li>
+
+<li class="indx">Blackberry Wine, <a href="#Page_225">225</a></li>
+
+
+<li class="ifrst">Champagne Punch, <a href="#Page_227">227</a></li>
+
+
+<li class="ifrst">Fruit, Mixed, Wine, <a href="#Page_225">225</a></li>
+
+
+<li class="ifrst">Orange, Sour, Wine, <a href="#Page_224">224</a></li>
+
+<li class="indx">Orange and Lemon Wine, <a href="#Page_224">224</a></li>
+
+
+<li class="ifrst">Peaches in Brandy, <a href="#Page_222">222</a></li>
+
+<li class="indx">Peaches and Apricots in Brandy, <a href="#Page_223">223</a></li>
+
+
+<li class="ifrst">Raisin Wine, with Elder Flowers, <a href="#Page_224">224</a></li>
+
+<li class="indx">Raspberry Cordial, <a href="#Page_226">226</a></li>
+
+
+<li class="ifrst">Temperance Beverage, <a href="#Page_227">227</a></li>
+
+<li class="indx">Tomato Wine, <a href="#Page_227">227</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">DELICATE PREPARATIONS FOR THE SICK
+AND CONVALESCENT</span></p>
+
+<ul class="index">
+<li class="ifrst">Almond Custard, <a href="#Page_234">234</a></li>
+
+<li class="indx">Apple Tea, or Water, <a href="#Page_229">229</a></li>
+
+<li class="indx">Apples, Baked, <a href="#Page_229">229</a>
+<span class="pagenum" id="Page_268">[Pg 268]</span></li>
+
+<li class="indx">Arrowroot Blanc-Mange, <a href="#Page_229">229</a>, <a href="#Page_230">230</a></li>
+
+<li class="indx">Arrowroot Gruel, <a href="#Page_230">230</a></li>
+
+
+<li class="ifrst">Barley Water, <a href="#Page_228">228</a></li>
+
+<li class="indx">Beef Tea, <a href="#Page_229">229</a></li>
+
+
+<li class="ifrst">Carrigeen Moss, <a href="#Page_232">232</a></li>
+
+<li class="indx">Chocolate Caramels, <a href="#Page_235">235</a></li>
+
+
+<li class="ifrst">Dimples, <a href="#Page_235">235</a></li>
+
+
+<li class="ifrst">Jaune Mange, <a href="#Page_232">232</a></li>
+
+<li class="indx">Jelly, Lemon, without Lemons, <a href="#Page_233">233</a></li>
+
+<li class="indx">Jelly Wine, <a href="#Page_232">232</a></li>
+
+
+<li class="ifrst">Ladies’ Fingers, German, <a href="#Page_234">234</a></li>
+
+
+<li class="ifrst">Milk Punch as a Restorative, <a href="#Page_229">229</a></li>
+
+<li class="indx">Milk Porridge, <a href="#Page_230">230</a></li>
+
+
+<li class="ifrst">Prunes, Stewed, <a href="#Page_232">232</a></li>
+
+
+<li class="ifrst">Rusks, for Convalescents, <a href="#Page_235">235</a></li>
+
+
+<li class="ifrst">Sangaree, Wine, <a href="#Page_231">231</a></li>
+
+<li class="indx">Sherbet, Orange, <a href="#Page_233">233</a></li>
+
+<li class="indx">Sherbet, Strawberry, <a href="#Page_233">233</a></li>
+
+<li class="indx">Sponge Cake Pudding, <a href="#Page_234">234</a></li>
+
+<li class="indx">Syllabub, <a href="#Page_231">231</a></li>
+
+<li class="indx">Syllabub, White Wine, <a href="#Page_231">231</a></li>
+
+
+<li class="ifrst">Tapioca Milk, <a href="#Page_230">230</a></li>
+
+<li class="indx">Tapioca Pudding, <a href="#Page_231">231</a></li>
+
+<li class="indx">Tartaric Acid Instead of Lemons, <a href="#Page_233">233</a></li>
+
+<li class="indx">Toast Water, <a href="#Page_228">228</a></li>
+
+
+<li class="ifrst">Water Gruel, of Corn Meal or Oat Meal, <a href="#Page_228">228</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">COFFEE, TEA, CHOCOLATE, ETC.</span></p>
+
+<ul class="index">
+<li class="ifrst">Chocolate, to make, <a href="#Page_236">236</a></li>
+
+<li class="indx">Coffee, <a href="#Page_237">237</a></li>
+
+<li class="indx">Coffee Cream, <a href="#Page_237">237</a></li>
+
+
+<li class="ifrst">Tea, Green and Black, <a href="#Page_236">236</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">CANDIES AND CREAM DROPS</span></p>
+
+<ul class="index">
+<li class="ifrst">Almonds, to Blanch, <a href="#Page_240">240</a></li>
+
+
+<li class="ifrst">Candy, Cream, <a href="#Page_238">238</a></li>
+
+<li class="indx">Candy, Cocoanut, <a href="#Page_241">241</a></li>
+
+<li class="indx">Candy, Molasses, <a href="#Page_239">239</a></li>
+
+<li class="indx">Candy, Pop-Corn, <a href="#Page_238">238</a></li>
+
+<li class="indx">Candy, Sugar, <a href="#Page_240">240</a></li>
+
+<li class="indx">Caramels, Boston, <a href="#Page_243">243</a></li>
+
+<li class="indx">Caramels, Chocolate, <a href="#Page_242">242</a></li>
+
+<li class="indx">Chocolate Paste for Cake, <a href="#Page_239">239</a></li>
+
+
+<li class="ifrst">Drops, Chocolate Cream, <a href="#Page_241">241</a></li>
+
+<li class="indx">Drops, Lemon, <a href="#Page_240">240</a></li>
+
+<li class="indx">Drops, Sugar, <a href="#Page_243">243</a></li>
+
+
+<li class="ifrst">Everton Toffy, <a href="#Page_240">240</a></li>
+
+
+<li class="ifrst">Kisses, Chocolate, <a href="#Page_242">242</a></li>
+
+<li class="indx">Kisses, Sugar, <a href="#Page_243">243</a></li>
+
+
+<li class="ifrst">Louisiana Orange-Flower Macaroons, <a href="#Page_239">239</a></li>
+
+
+<li class="ifrst">Marsh-Mallow Paste, <a href="#Page_241">241</a></li>
+
+
+<li class="ifrst">Pop-Corn Balls, <a href="#Page_241">241</a></li>
+</ul>
+
+
+<p class="p2 center"><span class="allsmcap">CHEFS D’OEUVRE</span></p>
+
+<ul class="index">
+<li class="ifrst">Absinthe, How to Mix, <a href="#Page_249">249</a></li>
+
+<li class="indx">Absinthe and Anisette, <a href="#Page_249">249</a></li>
+
+<li class="indx">Absinthe and Sugar, <a href="#Page_249">249</a></li>
+
+
+<li class="ifrst">Biscuit Glace for Twenty, <a href="#Page_254">254</a></li>
+
+<li class="indx">Bouille-abaisse, <a href="#Page_252">252</a></li>
+
+<li class="indx">Brule, Grand, a la Boulanger, <a href="#Page_245">245</a></li>
+
+<li class="indx">Brule, Petit, <a href="#Page_246">246</a></li>
+
+<li class="indx">Browned Snipe a la Fauvet, <a href="#Page_253">253</a></li>
+
+
+<li class="ifrst">Cocktail, Champagne, <a href="#Page_249">249</a></li>
+
+<li class="indx">Cocktail, New Orleans style, <a href="#Page_248">248</a></li>
+
+<li class="indx">Cocktail, Royal (Moran’s Own), <a href="#Page_247">247</a></li>
+
+<li class="indx">Cocktail, Spoon, <a href="#Page_248">248</a></li>
+
+<li class="indx">Crayfish Bisque a la Creole, <a href="#Page_252">252</a></li>
+
+
+<li class="ifrst">Gin Fiz, No. 1, <a href="#Page_247">247</a></li>
+
+<li class="indx">Gin Fiz, No. 2, <a href="#Page_247">247</a></li>
+
+
+<li class="ifrst">Juleps, Mint, <a href="#Page_249">249</a></li>
+
+
+<li class="ifrst">Ponche Romaine, <a href="#Page_247">247</a></li>
+
+<li class="indx">Pousse Cafe, No. 1, <a href="#Page_250">250</a></li>
+
+<li class="indx">Pousse Cafe, No. 2, <a href="#Page_250">250</a></li>
+
+<li class="indx">Pousse Cafe, No. 3, <a href="#Page_250">250</a></li>
+
+<li class="indx">Pousse Cafe, No. 4, <a href="#Page_250">250</a></li>
+
+<li class="indx">Punch, Fancy, <a href="#Page_248">248</a></li>
+
+<li class="indx">Punch, <a id="chg11"></a>Jamaica Rum, <a href="#Page_247">247</a></li>
+
+<li class="indx">Punch, Parlor (Moran’s), <a href="#Page_247">247</a></li>
+
+<li class="indx">Punch, Whiskey, Plain, <a href="#Page_248">248</a></li>
+
+
+<li class="ifrst">Red Snapper a la Chambord, <a href="#Page_251">251</a></li>
+
+<li class="indx">Rum, Hot Spiced, <a href="#Page_250">250</a></li>
+
+
+<li class="ifrst">Salade a la Russe, <a href="#Page_253">253</a></li>
+
+<li class="indx">Soupe a la Reine, <a href="#Page_250">250</a></li>
+
+<li class="indx">Squirts, <a href="#Page_249">249</a></li>
+
+<li class="indx">Suississe, <a href="#Page_250">250</a></li>
+
+
+<li class="ifrst">Toddy, New Orleans, <a href="#Page_248">248</a></li>
+
+<li class="indx">Toddy, Virginia, <a href="#Page_248">248</a></li>
+
+
+<li class="ifrst">Wines, The Service of, <a href="#Page_244">244</a></li>
+</ul>
+
+
+<p><span class="smcap">Hints on Cooking</span>, 255</p>
+
+
+<p class="p2 center"><span class="allsmcap">HINTS ON HOUSE CLEANING</span></p>
+
+<ul class="index">
+<li class="ifrst">Fading, To Prevent, <a href="#Page_259">259</a></li>
+
+<li class="indx">Fruit Stains, <a href="#Page_259">259</a></li>
+
+
+<li class="ifrst">Ivies for Inside Decorations, <a href="#Page_259">259</a></li>
+
+
+<li class="ifrst">Soap Boiling, etc., <a href="#Page_257">257</a></li>
+
+<li class="indx">Soap Hard, for Household Purposes, <a href="#Page_258">258</a></li>
+
+
+<li class="ifrst">Washing Mixture, <a href="#Page_258">258</a></li>
+</ul>
+
+
+<hr class="chap x-ebookmaker-drop">
+
+<div class="chapter">
+<h2 class="nobreak" id="Transcribers_Note">Transcriber’s Note:</h2>
+</div>
+
+<p>A table of contents was added for convenience of readers.</p>
+
+<p>Words may have multiple spelling variations or inconsistent
+hyphenation in the text. These were left unchanged.</p>
+
+<p>Printing errors, such as reversed letters, missing or excess
+spaces between words, and partially printed letters and punctuation,
+were corrected. Final stops missing at the end of
+sentences and abbreviations were added. Commas in lists were
+added or deleted, where appropriate.</p>
+
+<p>The following items were changed:</p>
+
+<ul>
+<li>  “17 1-2” to <a href="#chg1">“17½”</a> (Chapter on Sauces for Meats and Game)</li>
+<li>  “pit” to <a href="#chg2">“pie”</a> ... top of the pie ...</li>
+<li>  “consomé” to <a href="#chg3">“consommé”</a> ... veal consommé.</li>
+<li>  “salt” to <a href="#chg4">“salty”</a> ... ham is very salty,...</li>
+<li>  “life” to <a href="#chg5">“like”</a> ... taste like soft-shelled crabs.</li>
+<li>  “vingar” to <a href="#chg6">“vinegar”</a> ... spoonful of vinegar,...</li>
+<li>  exchanged comma and semicolon: <a href="#chg7"> “... pour the strawberry juice; after as much has run
+      through as will, gather up the cloth ...”</a></li>
+<li>  “Bungundy” to <a href="#chg8">“Burgundy”</a>, pg 244 &amp; 245.</li>
+<li>  “seltzwater” to <a href="#chg9">“seltzerwater”</a> ... wineglassfuls of seltzerwater,...</li>
+<li>  “asparaagus” to <a href="#chg10">“asparagus”</a> ... with a little asparagus ...</li>
+<li>  “Jamacia” to <a href="#chg11">“Jamaica”</a> ... Punch, Jamaica Rum, 247</li>
+</ul>
+
+<div style='text-align:center'>*** END OF THE PROJECT GUTENBERG EBOOK 75027 ***</div>
+</body>
+</html>
+