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Full text of "Economical housekeeping [microform] : complete system of household management for those who wish to live well at a moderate cost : all branches of cookery are carefully treated, and information given on canning fruits, curing meats, making butter, washing, ironing, dyeing, renovating, the toilet, care of the sick, rearing of children, cultivating flowers, bee culture, silk culture, the poultry yard, and much else that is valuable to every housekeeper"

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WEBSTER, N.Y. 14580 

(716) 872-4503 














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, 1 






f'ok thosf, who wish to li\f ^VFTI at a ,r^r. 

--'v,.,ox cuK. o. c^N.;:^t^^;'^™;:•-'-^- 
M-^KIxo n.TTKK, WASHIXO, IKOX,X„ ;;,^"';, , "^^^''•^• 













cop\'i;ic,prii.:i) nv 
■■^I- ■!'. KK'ir.\Rl)S()\, 



In pro:.cn1in<? tl.o followino. pa^os to 11,o public, tlio au- 
thor, wh.le nundful of many sho.-tcoinini.s, fo-ls th t 
the p,^sent volunu> is rullermdotailsoi- won.nrs u-o.k 1 i 
any other book whhu-hich she is acuuainled. Its .v s 
have been selected troni the oolleclions ot „,anv of the l' 
housekeepe.-s noi-th and soutli, and it has In.^n he.- eo„- 
stant endeavor to pivsei.t ihose that conkl he us(>d econom- 
ically and witiu)ut pi-ejiulice to healili. 

ir it shouhl 1),. found on examiiialion that soine thino's 
have been omitted whieli nu;,-ht prope.-ly have found ^a 
P^ace m its pag-e, she can at least say that sl,e lias bee., a.h- 
mated by a conscientious desire to p.-ociuce a ^vol•k, which 
taken as a wl.ole, nii,-ht .-eceive the commendations of expe: 
rienced liousekec})ei's eveevwheiv. 

Thanks are returntHl to the Llilance & Grosiean M-inu 

^i" This w.' ' ''^]''^^^'^-- Ihei.- Patent A^ate Iron 
Wait. This vare is made of sheet-iron p.vssed into slnne 
and coated with a pure vitreous enamel which fJr t(:nS 
and capacity for resisting, the power of acids is m e in d 
A point in favor of this ware is, that its surfa.. ^ j 

and sjnoo h, it can he easily cleaned. Wlul. moi"^.:: 
than tin, ot course, it is takin.o- th(> place of tin-ware in a 
..e.H^ many families, as it will neither rust Ilk. tin, or I. . 
Ike t^he ordinary <>nam(>l, and has been pronounced bv h-ui- 

n^ chemists familiar with the composLn of the cl n 
absolutely safe to use. toaL.n^, 




Bioud PAGE. 



RuhLs, Sally Luiin, Buns, &,.. 









Ci-iddle Cakes, Gems, Waffles, Muffins, &c- 


Corn Bread, Toast and Mush. 


Coilee, Tea and Chocolate. 







«i 1. I.- . CHAPTER X. 








f, u ('HAPTKU Xff 

» Oiiltry ^ 'VM. ,,^^,,,, 


(W ^'UAVTVAi xm. 




<- I > ^, <'1iai'ti-;r XV. 

^ «'l(l Meats, St.'ws JUKI Side JJishcs 


V,.., , rilAlTEK XVI. 





2 m 

Vegetables aiA|.TEH XVIII. 



Kice, Macaroni, &c 




Pickte ."r"™.™- 



n , ,r , . C;HAPTER XXIII. 



p . ,. ^ CHAPTER XXIV. 



^'5uiH/t\s for Puddings. 



Pastry. Pws, ^Sc^\ 


Milk and Butter 







('( ).\TK\'rs. 


i'UAVTim xxvui. 

"''""-^'"""••- *''"^^anls. ChaHott.. Rnss.. A:r '''':'!': 


p.. ("HAPTEIi XXV 


F,,.si, i.>„i,,, ™-|.:kxx.x.. 


Uinnin- Fnnls and V.-,.tj,l.|,.s 

LoOnun ^-''^M;™ XXXIII. "' 


Hou.sekoe,„n«-, Ti.o Kit..!,..,.. I.uuhI.v. .w 


D,voi,«, K,.,„n,uh,«,*,..'.":\';''''";'^;^'-'^-^- 
ThoTo,M '";";;';'■" •''••'^••^■^•'. 

TheNurserv. '"-^I'™!' .VX.XVIJ. 


Ca.-e of tin. Si., *;;";^^';n<:R XXX VIII. 


Simple Kemcdios lur Cohis. Cou.^l.s, cSre 


e ., .. CHAPTER XL. 

San.ta.,y r..ut,n.„t o,' Di,.i,t,...i., s..„,.., Fever M . 

n^ <"'HAPTER XI 1 

Beverages ^-'^- 


Conieelione..y ^^''''^ ''^"- 



^111 (.'ON'I'KNTS, 

CII.MTKIJ XI. HI. p^^^^,,, 

Tiihl.. „f W.-iglils Mild Meastiivs. ('(,<.|<-s Tiiiic Tiil.l,', &c -I'M 


Poultry Riiisiiiy " 

(;haptku XL v. 

The Flow."!' (i:ir(!rii-\Vi,Hl„\v (i;iid..|iii,.i;_l|„„.s(.. I'laiits r,;j(j 

CIIAi'TKi: Xl.VI. 

Ht'l' ( 'llltlllV ^ 



Silk Ciiltuiv 



FoldinL'- Niipldns -.^ 



The Cookiiifr Scliool -,., 



I\Iiscellaneous ^^ , 

• » ( 4 

'^^-'^ .M7 





mmmai \mmmm. 



In makiii- hivad, as in evoiy other branch of cookinii-, 
tlio mahi thin- is to brcoinc aniuaintcd witli tiio olenientan- 
pi-niciplcs. Few thiii-s thai l)elon.i;- to Ihc (Icpartnicnt of 
housokoepin- iiaw h.vii so mucii wrilton al)out as bivad- 
makin^-, and possibly it is hucauso thnv lias been so man v 
ddlorent modes advocalcd that housekoepers arc bewil- 
d(Mvd and uncertain as to whieli is Ihe besi 

Bread of some Icind I'orms an article of diet for all nations, 
and that itshoidd be of the Ixvst (piality is of tbe ^-reatesc 
importance; the health and uclfare of the family dependini;- 
so largely upon it. 

Chetnical Changefi. 

Certain chemical changes must take place in some of the 
components of the mixture, and as it is vei-y impoilant that 
all the necessary conditions for aiding these changes should 
be perfect, it is of course plain to every housekeeper that 
both Icnowledge and skill are required to become successful 
m the art of bread-niukinii-. 




After tlic (|ii;ility of the tloiir, the fii-st thing- to be con- 
sidered in l)re;id-niaking' is the yeast. Without g'ood yeast 
it is impossible to make <4'ood bi-ead, anti it should he the 
ambition of every housekeeper to acquire? the art of making- 
a g-ood article of home-made yeast. 

The first step in bi'cad-making- is mixing- the ingredients. 
Atmospheric chang-es alTect the sponge, and it is therefore 
necessary to mix it in a stone vessel and keep it excluded 
from the aii*. In summer no artificial heat is needed, hut in 
winter it should be kept warm. 


The length of time required for kneading is materially 
afl'ected by the (|uality of tli(> tloui- and kind of yeast used, 
the better the quality of botli the less time for kneading" Avill 
be needed. 

Ready to Bake. 

The most important point in bread-making- is reached 
when the loaves ai-e put in t,he pans for the last time. To 
decide when dough is sulTicimtly light to bake is a mattei* 
of great consideration to the cook, as it varies in ditl'erent 
tempei\atui-es and at dilferent seasons of the year, but prac- 
tice will soon teach the leng-th of time reciuired. It is, 
however, seldom less than half an hour or more tlian two 

Condition of the Oven. 

A loaf of bi-ead should nearly double in size after it is put 
in the pan. The heat of the oven should bo moderate when 






ihe bread is put to bake, and slmuid he ^Ta.lnally increased 
111 intensily. 

An ordinary sized loaf of bread witli the oven at proper 
temperature will bake in an hour. 

To Ascertain when Done. 

Tliere are vai-ious methods of testing- bread, to ascertain 
when It IS done A loaf of bread, when done, will not burn 
tlici ha^nd. It It does tliere is mo,-e heat-steam within tlian is 
consistent with perfect baking-, and the bread should l,e 
replaced in the oven. The crust of a well-baked loaf of 
bread is a rich brown. If any doubt is entertained of the 
bread bein^-- well (hme, it is better to err by leaving- it in the 
oven a little too Ion- than not long- enoug-li. 

After Baking. 
Bread as soon as baked should be taken from the pans 
and placed uncovered in such a position as will expose the 
g-reatest possible amount of surface to the air This will 
prevent the crust from being hard, as well as' permit the 
rapid escape of gas involved in the process of fermentation. 

Housekeepers differ as to the best kind of yeast. Some 
piefe. that made f,-om potatoes, because bread made from it 
IS moist and an excessive quantity will not injure the bread. 

^C^. ''-' '^^ ^^^^^^' ^^ ^^^"^ ----- -^^^ i- 

Dry yeast finds favor with many on account of the con- 
venience of always being- ready, in hot or damp weather it 
sometimes loses its vitality, and in purchasing it from 
dealers it is well to be careful to have it fresh. We have 
found the ordinary Dry Hop yeast cakes superior to anv 
commercial yeast we have ever tried. They are strung- and 


4 YEAflT. 

retain their vitality for a .s^roat loiif^-tii of time. Other yeast 
cakes may, however, be used when these are not easily 

Do not add soda or sugar to sour yeast, for it will never 
make ^'•ood bread. Always Iceep yeast in a stone jug tig-htly 
stopped and set in a cool place where it will not sour, and in 
a warm place where it will not fi-eeze in wintei;. The Jug- 
should be waslied and dried wlien empty. 

Two cups of potato yeast, one of hops and one yeast cake 
are equal in sti'ength. 

Too nuich 3X'ast injures the flavor of bread and should be 

We give a variety of excellent receipts for making ditfei'- 
ent kinds of yeast, from which a selection can be made. 

Farmer^ s Yeast. 

Take a handful of hops, put them in one quart of water 
with four potatoes, boil until the potatoes are done, mash 
all together and steam ; add flour enough to make a thick 
batter, a teaspoon of salt, a tablespoon of ginger and half 
a cup of sugar, let come to a boil, stir and set otf to cool ; 
when the milk is warm add a cup of yeast or one yeast gem. 
Keep warm and it Avill be light in two or three hours. Put 
in a jug and stop tight, set in a cool cellar. 

Sweet Yeast. 

Monday morning boil one pint of hops in two gallons of 
water for half an hour. Sti-ain into a crock and let the 
liquid cool, add two teaspoons of salt and a pint of brown 
sugar. Mix half a i^int of floui" smooth with some of the 
liquid and stir all together. In three days add three pounds 
of mashed potatoes, stir in and let stand twenty-four hours, 
then strain and keep warm until it rises. 

Put in stone jugs and leave uncoi'ked a day or two. It 



should be made tAvo weeks befoir using-. It will keep any 
leng-th of time, never sours but improves with ag-e. A 
cupful will make four loaves of bi-ead. 

Dry Yeast. 

Boil two larg-e potatoes and a handful of hops in three 
pints of water, when done take out the potatoes, mash, add 
a pint of flour aiul pour boilhig- water over all. Beat well, 
add a tal)Iespoon of salt, one of ^ing-er and half a cup of 
sugar ; when lukewarm pour in a cup of g'ood y«\ist and let 
stand two days ; stii- down frequently. Thicken with coi-n 
meal, make in cakes, place to dry in the shade, turn fre- 
quently and dry as rapidly as possible. Keep in paper 

Hop Yeast. 

Put a liandful of hops in three riuarts of water and boil 
g-ently foi- half an hour. Strain ami when lukewarm ackl 
half a pint of brown sugar and two tablespoonsful of salt. 

With a little of the hop water wet a poimd of Hour, then 
stir in the batter all of the water. Let it stimd in a wai-m 
place four days ; stir frequently. On the fourth day boil and 
mash three pounds of potatoes and mix in the yeast. Let 
stand one more day, strain and bottle. It will keep in a 
cool place for months. 

Potato Yeast. No. \. 

One quart of potatoes boiled and mashed, one teaspoonful 
of salt, half a teacup of sugai-. Put two cups of Hour in a 
bowl and pour over it three cups of hop water, then put all 
the ing-i-edients in a jai-, and when cool add one yeast cake 
dissolved in warm water, or half a teacup of liquid yeast. 
Set by the lire to rise. 



Pot<(to Vcdst. No. 2. 

Boil tAV(»lv(> potatoes in one gallon of water, mash them, 
and tlirow ill the water lliree haiHlfiils of hops, sti'aiii tlie 
water over the potatoes, ackl one teacup of hrown su^-ar. 
one teacup of salt, one tablesixioiiTul of ^i^'in^'er. When 
mil k warm add a teacup of yeast. Let rise. Set in a cool 
l)lace and hottle. Tliis yeast never sours and is |^•ood as 
lon^' as it lasts. 

i Veast. No. 1. 

Boil half a dozen potatoes and a cupful of loose hops. 
Let this boil in three (juails of watei' about twenty minutes. 
Then i-emove the hops, mash the j)otatoes in tlie water, add 
a tablespoon of salt and three of molasses with sutTicient 
tic * to make a thin batter. When cool stir in one yeast 
1 I dissolved in half a cup of warm water. Place near tlie 
lire where it will soon ferment and should be put in a stone 
jar and kept in a cool place. 

YecLsf, No. l. 

Boil one quart of potatoes in threi* (luarts of water, peel 
and mash, leaving- the water in which they were boiled on 
the stove, throw in a hanilful of hops and set to cool. Add 
to the nuished potatoes a teacup of sug'ar and half a teacup 
of salt, stir in the hop water so it will not lump ; when milk 
wai'm add a teacup of brewer's yeast. Pour in jars to fer- 
ment. Ill six hours it will be ready for use. 

Yeast. No. 3. 

Take a handful of hops and boil them half an hour in two 
quarts of water ; pare and boil lialf a dozen potatoes, mash 
fine, then strain the water from the hops on the potatoes 
and add two tablespoonsful of salt and a pint of flour. 


Leave until it is liikowarm and stir in one yeast cake, 
vise over nif^lit. Set in a cuol place. 


Yeatit. No. 4. 
Foui' lar-e potatoes, two quarts of cold watei-, lai-v 
handful of iiops ; poH tlu' j)otatoes aud put in a saucei)aii 
with the hops to l)oil. u-hensoft, mash, udd four tablespoons- 
tul of Hour and two of su-ar. Set asid(> to cool and add on,' 
yeast cake. Keep in a warm place; when it bubbles it is 
ready to bottle. 

Yea^f. No. 5. 
Mash six 8-ood sized potatoes, -..ate with the skin on 
then, while cooking--, add two tablespoonsful of tloui', two of 
A^-ing-er, a small teaspoon of powdered ahun, a cup of salt 
and half a cup of su^-ar. When cool add half a cup of 
brewer's yeast. When it rises set in a cool place. 

Yeasf. No. G. 

Take four larg-e potatoes and a handful of hops, boil in a 
g-allon of water. Mash the potatoes fine, add a cup of 
sugar and a cup of salt, with one tablespoonful of Hour 
pour on the g-allon of water in which potatoes wei-e boiled' 
have It boiling-. Set to cool. Wlien inilk warm add a te-i' 
cup of brewer's yeast. Let set for twentv-four hours and 
bottle. This yeast will keep any leng-th of time without 

Yeast. No. 7. 

One pint of flour, enoug-h boiling- water to make a batter 
beat smooth and let stand until lukewarm, then add a table- 
spoonful of powdered alum, a teaspoonful of salt and sngai- 
each. When cool add one yeast cake. Let rise and keep 
cool. '■ 



Yeast. No. 8. 

Put one larg-e tablespooiitul of brown and white su^-ar 
each with a tablespoonful of lloui' and sail in a yeast jar, 
pour over it one quart of strong' hop tea, when lukewai'ui 
pour in half a teacup of yeast. 

Yeast. No. 9. 

Steep an eighth of an ounce of pressed liops or a handful 
of loosi? ho[)s in a (juart of watei- boiling hot foi' five minutes. 
Strahi tlu' li(iuid u[)on lialf a pint of tlour, beaten to a smooth 
paste with a little cold water. Boil one minute, then add 
one ounce of salt and two of sugai'. When cool stir in a 
gill of yeast or one yeast cake. Let stand twenty-four 
hours, cover closely and set in a cool place. This yeast will 
keep sweet several weeks if set in a cool place. 

Yeast. No. 10. 

Grate ten larg-e potatoes, liave ready six quarts of hop 
tea, pour over the potatoes, stir and let boil, add a cup each 
of salt and sugar. When millv wai-ni add a pint of baker's 
yeast. Let set two days and bottle. 

Yeast. No. U. 

Boil six potatoes with a handful of hops in a gallon of 
water; put in a jar one half a cup of tiour, and when the 
potatoes are done pour the watei* ovei- it, adding- the mashed 
potatoes. When cold pour in a cup of yeast and a cup of 
sugar, fourth of a cup of salt and a tablespoonful of ginger 

Good Bread. No. 1. 

Pour gradually a (|uart of boiling water on a pint of flour, 
when cool add a g'ill of yeast, let stand until veiy light, 
when suflicient Hour to make a stilf sponge should be added. 



BREAD. }> 

As soon cas the spon^-o rises it is ready forkneadin-, and 
aftei- 1)0111- worked until it does not stick to the liaiids it is 
of proper consistency and may be divided in loaves and put 
in greased pans to rise for baking. 

Good Bread. No, 2. 
Sift flour, into which put a teaspoon of salt, half a cup of 
wliite sugar and a tal>lespoonful of lard. Boil live or six- 
potatoes, mash and mix in, pour over the boiling water in 
whicli they were cooked. Let cool and pour in a teacup of 
yeast. Knead thoroughly and let rise, work down again, 
Avhen light make out in loaves and put in pans to rise and 
bake when read v. 

Bread. No. I. 


Sift tlie flour and pour the yeast in the center, mixing 
with salt and water until a stilf batter is formed, let set 
overnight ; in the morning work in flour to make dough, 
put in pans to rise, and bake. 

Bread. No. 2. 

Sift with one quart of flour one teaspoonful of salt, mix 
with a teacup of yeast, then add one pint of wjirm water. 
Mix, then sprinkle flour over the biscuit-board on which 
turn out the dough and work half an hour. Put back in 
the bread bowl and set in a warm place to rise. When light 
work ten minutes ; make in loaves, put in a well-buttered 
pan and let rise twenty minutes, then put to bake. 

Bread. No. 3. 

Take five pints of warm water, five quarts of sifted flour, 
in which mix a large cup of yeast. Set to rise over night, 
in the morning knead in flour to make a soft dough, let rise. 



Kiioad a^'iiiii and make out in loaves. Set in pans to rise; 
when light, bake. 

Bread. No. 4. 

Take one pint of Hour, one cup of water, one teaspnonful 
each of su^'ar and sail, one cup of yeast. Let rise, ;ind 
work in two pints of Hour. When light put in a tahlespoon- 
ful of lard, knead, put in pans, let rise one hour, and bake. 

Bread. No. 5. 

Tavo quarts of flour, one teaspoon each of salt and sugar, 
one tahlespoonful of hutter or lard, one teacup of yeast, 
work and set to rise, and bake. 


Bread. N<k 6. 

Measure four ((uarts of flour. In the center put one table- 
spoonful of salt and sugar each and one cup of yeast; mix 
with one pint of wai'm milk and one pint of warm water. 
Set to rise overnight, in the morning knead well, make 
into loaves, set to rise. When light bake. 

Bread. No. T. 

In making this bread use Yeast No. 6 that does not sour. 
Sift floui", pour in the center a pint of boiling water, cool 
and add a teacup of 3'east, work half an hour and set to 
rise. When light, work down. Knead again and put in 
pans to rise for baking. The oftener this bread is worked 
the better it will be. 

Bread. No. 8. 

Boil and mash six potatoes with two tablespoons of white 
sugar, two of butter and one quart of tepid water. Into this 
stir three cups of flour and six tablespoons of yeast. Set 



ovor Mi-ht and in the n.oi-nin- knoad in suHiciont (lour to 
make a slid' dou-h. Sot to rise, and wIkmi li-lil knuad half 
an liour, mold into small loaves, let rise until very li..'h(. 
and bake. '^ 

Vienna Bread. 
Sift four pounds of fiour, pour in the center of it one quart 
of judk and water, mix in enouft-h flour to torn) a halter 
then add one pint of milk and one cup of yeast, cover llu' 
pan with a cloth and set in a warm place for an 'houi- tlien 
mix in fiour until a stiff douft-h is formed. Let rise in a 
warm place, and bake very quickly. 

Bread icith Dry Yeast. No. 1. 
Put one yeast cake in a cup of warm water. Make 
a spong^e of two quarts of w: ,,n water, a teaspoonful 
o salt the yeast cake dissolved and flour to make batter. 
Stir all top her and set to rise. In the mornin^^ make in a 
stift doug-h, knead well, put in pans, let rise and bake. 

Bread with Dry Yeast. No. 2. 

Peel and boil five potatoes, mash, add a teaspoon of salt 

and one yeast g-em dissolved in wai-m water ; make stiff 

dough, set to rise ovei-night, mold in loaves, let rise and 

bake. " 

Salt Rising Bread. No. 1. 
Take a pint of warm water and make a thick batter, add 
one teaspoon of salt. Set in a warm place to rise. When 
light enoug-h take a pint of warm water and a pint of milk 

!S:i^ b:iL ''""' "^'^ ^^^"^'' p^^^-^— ^ p--^ let 

^•:j: "•'?♦« 



Sdlf h'isiiKj I !)'('( 1(1. No. 2. 

Tiilco a pini of new milk, sot on llic lire aiul slir in cocn 
jiK'al lo make thick as iiiiisli. Sol in a wai'iii plaooall ni^^'lit. 
In 11)0 morning il will bo li^'ht. Put a f,''allon of Hour in a 
bowl, pour in tho mush and mix with warm milk and watei", 
oqual parts, add a tablospooii of su^-ar, a toaspoon of salt 
and a small pinch of soda. Mako a stilf battoi', covoi' and 
koop warm. In an houi- it will bo li^ht. Wor-k in Hour to 
mako stiir dou^'h, lot rise, mold in loavos, put in proased 
pans, h.'t ris(> and bako. This makes tho sweetest and most 
wholesome bread a family can use. 

Brown Bread. 

One pint of Graham tloui', one pint of corn meal, one cup 
of molasses, one cup of yeast. Water to mix. Let rise, 
work down. When li^'ht, mold in pans and bake. 

Oraham Bread. No. 1. 

Take one quart of white flour, mix with half a teacup of 
yeast, tablospoonful of suf;-ai' and a pint of water. Lot rise 
over nipht and work in Graham flour to make stilf dougii, 
when light, mold in loaves, put in pans, let lise and bake. 

Graham Bread. No. 2. 

Make sponge of wheat Hour, set overnight. In the 
morning mix in a cup of molasses, add enough to make 
stiff dougli of Graham flour; let rise, knead well, mold in 
loaves, set to rise and bake. 

Graham Bread. No. 3. 

Take a quart of warm water, one half a cup of brown 
sugar, one-fourth of a cup of hop j'^east and a teaspoon of 
salt, thicken the "water with Graham flour until a batter, 






Pound Cake 


Brown Muffins 




Fruit Cake 

English Muffins 

French Bread 




HUKAl). |{(»F,|,S, 



Ih';i1 uvll aiMl add ll„ur lo laakc doii-h. |,rl rise ovcnii;,'!!!, 
ill llic iii()niiii;;-ad(l a liltlc soda and moiv lluiir, Id, nscrpnt 
in pans, keep warm, wlieii very Jj^riit, |);,|<e. 

Steamed Brown Bread. 

Make as (llrnc1(>d for Graham bread. Steam three hours 
and set in tlu; oven to hi-own. 


Bije Bread. No. 1. 
Make a spon-e oC one (|iiart of warm water, one teacup of 
yeast, thieken with yye Hour, pid. in a warm pkice to I'ise, 
scald a pint of corn meal, when cool add to tiie bread, knead 
well, mold in loaves, set to rise and bake. 

Rye Bread. No. :.'. 
Make sponge as for wheat bread, let rise, mix in rve Hour 
to make stilf dough, mold in loaves, put in greased pans, 
when light bake. 

Li(jht Rolls. No. 1. 
Light rolls should be allowed to rise longer than light 
^ — "^^^^ .^v..nt, oi-Mtiici tut;^ u.iKe uTOi'ir rapitttv and" 
do not rise much after bemg put in the oven. To "make 
rolls a nice color, wet with nilk, or brush with the volk of 
an ^gg just before putting in the oven. 

Liijht Rolls. No. 2. 

Tak3 a piece of dough when making light bread, add to it 
two tablespoonsful of sugar-, half a cup of lard, one t^gg, 
and flour to make a stilf dough, let rise, make in rolls let 
rise and bake in a hot oven. ' 



fh-ctiL/ llolls. Xo. 1. 

IVIix tlic (iou^li nccdrdiii^ io (lir«H'ti()iis I'm' lijL;iiti l^rciul, 
add a lablt'spooiitul of biilliM' and set wImmv it. will kcc'i) 
wai'iii imlil li^lil. C'ut oil' the pieces and slia|)e thciii into 
rolls, <;ia/,e wilh buller and put in pans. Set- to rise, when 
ver,y li^lit bake in a (luick oven. 

JltrakfuHt Jxolls. No. 2. 

'r;iUe three enps of sweets milk, one cui) of buller oi- lard ; 
dissohc one veast cake in a cup of warm water, mix 
with Hour enoutih to make dough. Let I'ise overniglil, 
in the morning add one <'gg, knead thoroughly, let rise 
again, wlien light, make out in jolls, |)lace in the pans, keep 
warm, and bake when very light. 

French Rolls. 

Peel six potatoes (or fou!' if vei'y large), boil in tiWO([uarts 
of watei', drain j)otatoes and water thi'ough a colander, 
when cool enough add Hour to make a thick batter, beat 
well and add a cup of good yeast, or one yeast gem dissolved 
in a cup of water. Set to i-ise, when light turn into a br(>ad 
pan and mix in a teaspoon of salt, half a cup of lard and 
Hour to make a soft dough, let rise again and woi-k down 
several times. When very light make out. in rolls and let 
I'ise, then brush with c^^ and sugar and bake in a quick 

Southern Rolls. 

A pound of bi-ead dough, a teacup of butter worked thor- 
ouglily into the doujiii. Let rise, work, cut in strips, sift 
over wa til corn meal, place a part on a buttered pan, and 
when light bake in a quick oven. 





ViDih-cc Ixolls. 

Kill) oiK^-liair lahlcspooii (>(■ biiitcr into a quart of flour, 
mix into lialT a cup (.f -ood live yeast, two 1al)lospooii.s of 
sii^-ar, half a pint of cold hojlcd nulk, do not work, let. stand 
ovcnii^-hl. Ill Iho morniii.i^- knead tlioroiio-|ily, W\. lise 
slowly and wo)-k aftei- dinner. When raised make out in 
rolls, and set where they will he li-ht to bake for tea. 

KcuhiiLn /i'ofls. 

Put three (|uarts of floui- in a lar^-e pan, scald onoquart of 
but,t(>niiilk, add one cup of lard, and pour ovei- the flour, 
beat well, then add a (piartof milk warm water and one cup 
of yeast. Set in a warm place overnight. In t he nu)i-nin;^' 
mix in a teaspoon of salt, a tablespoon of su^'-ar and Hour to 
make a stiff doii.^-h. Let rise twice— kneadin<^- thoi-ou^-hlv — 
then cut off in rolls, put in pans, and hake when Ii,i;-h1. If 
this doii^ii is kept cool it will k(>e|) sweet a Aveek, and will he 
found very convenitmt in winter for breakfast. 

Centennial Rolls. 

Four pints of Hour, oik; pint of fresh milk, two Offs-s, one 
tal)lespoonful of melted lard, one lar.i^v lablespoonful of hop 
yeast. Set to rise? hi the moi-niiifi-for tea. make into rolls at- 
five o'clock and bake as soon as lis-ht. 





One quart of flour, two e-nrs, one tablespoon of lard, t(>a- 
spoon of salt, half a teacup of hop yeast. Mix at ni^'-ht, 
knead thorou^Hdy in the morning'-, make into rolls, set to 
rise, and bake when li,i;-ht. 

Vinjinia Rolls. 

One quart of warm milk, half a pint of hop yeast, one tea- 
spoonful of salt, one eg-p-, one tablespoonful of butter. 



(Miouiili Hour to make a si ill' (l()ii!j;-li. St>t to rise, work 
down and let rise a second time. WJien lig'lit make out in 
rolls, put in pans, let rise and bake. 

Velvet Rolls. 

Three pints of tloui', one cup of sweet- milk, one teacup of 
hop yeast, two e.n'^'s, two tal)lespoonsful of Jard, or three of 
butter. Work well, let rise, w()!l< and let rise ag'ain. Make 
in rolls, and put to bake when light. 

Emjlish Bolls. 

Two pounds of Hour, two ounces of butter, tlii-ee t;\ble- 
spoons of hop yeast, one pint of warm watei". Keej) wai'm 
until light, work Avell, put in pans, and bake Avhen light. 

New York Bolls. 

Into one pound of tlour, ridi two ounces of butter, and the 
whites of three eggs well beaten, add two tal)l('spo()ns ol" 
hop yeast, a little salt, and milk enough lo make a still' 
dough. Set in a warm place till light, work out, in rolls, 
g-laze with melted butter, and bake in a quick oven. 

Carolina Bolls. 

One pint of milk, scalded, put into it while hot half a cup 
of sugar and one tablespoonful of butter; when cool add a 
little salt and half a cup of hop yeast, stir in flour to make 
a batter, when light make a stiff dough, let rise and work 
down, repeat this three or four times. When vcmt light 
roll thin, cut, brush the top of each Avith melted butter, let 
rise and bake. 

Lady Washingfon'S Bolls. 

Pare and slice one or two potatoes, add half a ])int of 
warm water, boil until tender, then rub through a colander 



with tho water, add two tal)lespoons of lard, one each of 
sLife'-ar and salt, half a teacup of yeast and a tablespoonful 
of Hour, let rise, when lijL^'hi, l)eat in an e^-^-, and add half a 
pint of new milk and Ihjve pints of Hour, let I'ise. When 
li^ht make in oblong' rolls, place in buttered pans, let rise 
and bake. 

Roll Rings. 

Boil one pint of milk anil let cool to blood heat, then pour 
it ovei" two spoonsful of i)utter mul half a teas|)oon of salt ; 
wlien nearly cool add one beaten ey^', one pint of Hour and 
half a yeast cake dissolved in half a Icacup of warm 
watei', let rise. When lii^ht knead in a pint and a half of 
Hour and a tablespoonful of suy-ar, let rise and make iu 
ring's, put in buttered pans and when light bake. 

a cup 

I (Id a 




,er, let 

Tea Rolls. No. 1. 

Take two pounds of Hour, rub into it one heaping" table- 
spoon of lard and one of buttei" and a little salt, beat two 
egg's, add two tablespoonsful of sug-ar, have almost boiling 
one pint of new milk, pour it on the egg's and mix nil 
together, then add a teacup of yeast. Let stand till light, 
then make in small rolls and when liglit bake. These rolls 
are delicious and will li>ake in ten minutes, 

Tea Rolls. No. 

Measure one quart of Hour in a pan, beat in a separate 
pan two tablespoonsful of butter, one egg', two cups of 
3'east, one pint of milk, a little salt, pour this in the middle 
of the flour, let rise, roll thin, cut out, spread with buttei', 
fold over and bake in a hot oven. 

)iii1 of 

Tea Rolls. No. 3. 

One quart of flour, two ounces of butter, one well-beaten 
egg, a little salt, half a yeast g'«'m dissolved in warm water, 



as much milk as required to make a stiff batter. Set to 
I'ise, when lig-ht roll out thiu, cut out, brusli the edg-es with 
melted butter, fold over, place in pans, let stand to rise and 

Yeast Oem Rolls. 

One yeast gem well dissolved, one pint of scalded milk, 
salt, half a cup of white sugar, a tablespoonful of butter, 
when the milk is cool ;idd the ,veast. In ;i pan sift two 
quarts of Hour in the center of which pour the mixture 
and make a batter. Set to rise overnight; roll out in 
oblong strips, place in pans, let stand to rise and bake. 

Vienna Rolls. 

Melt a tablespoon of butter, add to it one quart of tlour, 
and two tablespoons of hop ,veast, mix with the butter, 
take sweet milk to form dough, add a little salt. Set to 
rise. When light, roll tiiin, cut with a large cutter, fold 
each one over to form a half round, wetting a little be- 
tween the folds to nuike them stick together ; place on but- 
tered pans, brush over with milk, and bake in a hot oven. 

Parker House Rolls. 

Rub half a tablespoonful of butter and lai'd each into two 
quarts of sifted iloui*; into the middle pour one pint of 
boiled milk (cold) and add one-half cup of fresh yeast, one- 
half cup of sugar, and a little salt. Mix, let stand to rise, 
until light, work, and let rise again. Make in rolls, let 
stand until very light, brush with new milk and bake. 

Turn Overs. 

One quart of flour, one large potato, mashed, tAvo table- 
spoons of butter or lard, three eggs, well beaten, half a cup 
of yeast, and one teacup of milk. Set to rise overnight. 




In the moriifno-, cut ofT small pieces of dou«-h, roll out thin, 
about six inches long-, then turn it half over, when all rolled 
out, place them on a board, cover and set aside to rise 
When lig-ht, Nvet the top with sweet milk, hake in a quick 


One quart of floui', one cup of butter, one larg-e potato 
boiled and mashed, four eg-g-s, one cup of yeast. Knead all 
tog-ether, and set to rise. When lig-ht, cut iji wide strips, 
spread with butter and roll up. Put in ])uttei-ed t)ans, and 
when light bake. 

Light Biscnit. No. 1. 

One quart of flour, one teaspoon of salt, one tablespoon 
of butter, and lard mixed, two well-beaten eg-g-s, and half a 
cup of yeast with water to make a soft doug-h. Knead for 
half an hour. When well risen roll, cut with biscuit cutt(,M-, 
let rise and bake. 

Light Biscuit. No. 2. 
Dissolve one tablespoonful of butter in a pint of hot milk, 
when cool stir in a quart of flour, one beaten eg-g-, a litllJ 
salt, and a teacup of yeast. Set to rise, i-oll out an inch 
thick, cut in biscuits, when light bake in a quick oven. 

Light Yeast Biscnit. 

Two quarts of flour, four mashed potatoes, lard the size of 
an eg-g-, one teacup of milk and one of yeast. Set to rise, 
roll thin, when lig-ht bake in a quick oven. 

English Crumpets. 

To one quart of milk, add half a cup of yeast, teaspoon of 
salt, and flour to make a stifl: battel'. Let rise, and add 




hall" a cup of inelU-d butter, let staiul twenty minutes and 
bake in ring's. 


Take one quart of lis"lit bread dou^li ; break three eg'^'s, 
beat sepaiately, mix in th(» dou,j?h, add milk wai'm ^vatel• to 
form a batter, let rise, beat down, gi-ease rings and put 
into bake. 








Busks. No. 1. 

OiiG cup of 3'eust, one cup of sug-ar, one cup of milk, four 
eg>';s, witlienouj^'h Hour to make soft cloug-h. Let rise, work 
in more lioui-, with a teacup of butter. When liyht make 
out in rolls, let rise and bake. 

Rusks. Xo. 2. 

Three ounces of melted butter in one pint of milk. Boat 
half a pound of sugar with six egg-s, mix with enough Hour 
to make batter, and add a cup of yeast. When light work 
in flour to make a stiff dough. Make in cakes, let rise and 

Rusks. No. 3. 

One quart of flour, two eggs, two cups of sugar, two cups 
of lard or butter, two cups of milk, one nutmeg, one larg-e 
cup of yeast. Work well and let stand to rise. When 
light make out in rolls, let rise and bake. 

Rusks. No. 4. 

Two cups of raised doug-h, one teacup of sugar, half a 
cup of butter, two eg-g-s. Hour to make stitf dough, set to 
rise, when lig-lit, mold into small biscuit, let rise, sift over 
with sug-ar and place in the oven. 

.,.,.. ^^ 



• 1. 

Rvsls. Xo. 

Olio piiil- of milk, one loacup ol' sii;;-ar, lialf a cup of but- 
ter, and Olio lai'^o colfeocup of yoast ; Hour to iiiako stilV 
battoi". Lot rise overni^vlit, work down several times 
througli the day, Wlieii ready to bake roll out and out in 
small round cakes, put in ^-reasod pans ; when li^'lit bake. 
Spriiiklt! with su^-ar. 

Eiisk.s. No. n. 

One cup of mashed potatoes, one of su^-ar, one of hop 
yeast, three eg-g-s; mix tog'other. When lig-ht add half a 
cup of butter, flour to make a stiff doug-h, and let stand to 
rise ; tlioii make in small cakes, and put in buttered pans. 
When lig-lit put in the o\'en to bake. 

Busks. No. 7. 

In one pint of milk dissolve one yeast cake, add three 
eggs, one cup of sugar, and beat together, use Hour 
1o roll out, and add two ounces of butter; let rise, when 
very light knead, mold into small cakes, and set to rise, 
bake in a quick oven ; when done cover the top with sugar, 
dissolved in milk. 

SaUij Lunn. No. 1. 

One quart of Hour, two tablespoons of sugar, one teaspoon 
of salt, one mashed potato rubbed in with a tablesijoon of 
lard and butter mixed, half a cup of yeast, and three eggs, 
make soft dough with warm water, knead twenty minutes, 
put in a greased cake-pan and bake in a slow oven. 

SaJJi/ Tjiniv. No. 3. 

One quart of ilour, one tablespoon of yeast, four eggs, two 
ounces of butter, one pint of milk, work well, ])iit in greased 
pan, let rise and bake. 


Sail!/ Lnnn. No. 3. 


Haifa cup of yeast, three eg-^'-s, lablespooiifiil of butlri-, a 
pinch of salt, one quart of Hour. Make a stiir battel-, let 
rise, pour into a "rreased pan, and keep Avarjn. When li'-lit 
put in the oven to Ixike. 

Buns. No. 1. 

One pint of hop yeast, four tal)lespoons of su-ar, half a 
cup of butter, one e,ij-^, and iloui- to make stilf dou^h 
Work tiioroug-hly, mold in round cakes, i)ut in g-reased 
pans, let rise and bake. 

Bims. No. 2. 
One cake of yeast dissolved in a pint of warm milk, 
a pinch of salt, add tloui* to make soft spong-e and let 
rise, add one teacup of sug-ar, a cup of buttei-, two eggs, 
Hour to make stiff doug-h ; let rise, roll in sheet, but- 
ter and cut in biscuits, fold over, let rise ag-ain and bake. 

Cinnamon Buns. 

Reserve one (luart of doug-h when making- light bread, 
work in a cup of sugar, two tablespoons of butter, and roll 
half an inch thick, cut in large biscuits, spread with sugar, 
and cinnamon. Let rise and bake. 

Spanish Buns. 
One pint of floui-, one pint of sug-ar, one cup of sweet milk, 
one cup of butter, four eggn beaten separately, one teacuj) 
of yeast, one teaspoon each of cinnamon, cloves and all- 
spice, one grated nutmeg-. Knead well, roU out, cut in 
larg-e biscuit, let rise and bake ; Avhen taken fi-om the ovon 
sprinkle with white sug-ar. 



Coffee Cdkos. No. 1. 

Work into a (luart of (l()u<>'h a roundcil liiblospoon of biil- 
1<'i- .111(1 half a cup of sii^-ar, wilh oiio ciii) of dried ciirraiils : 
woi'k in Hour fordou^-li, uiako in small lolls. di|) in inellcd 
butter, placo iu j)aiis and Irt riso a short tiiiio only, bako. 

Coffee Cakes. No. '2. 

Beat together two cups of su«-ar juid one of butter, beat 
scpai-ately the whites and .yolks of e^-^^'s, mix w«'ll loi^vther 
with two huv^-o cups of dou«-h made as for bi-ead, lii'st the 
su^-ar and butter, next the yolks, then the whites of the 
e;j'fi-s, add one teaspoon each of extract of cinnamon, 
allspice and nutmeg-, half a pound of seeded raisins, and -a 
little more tlour to work, let rise, make in small cakes, let 
rise and bake. 






Biscuits sliould he uiado and halved (iuicl<I.v in order to 
have tlieiii lig-lit. 

In a ^veli-lloated oven ei;L;-h1; minutes is sullleieiit time to 
bal<o biscuit brown. 

Lard and buttei' mixed is tlie l)est siiorteniii^'. 

Wiien water is used iov moisteniny- llie douyh, a \er.v bot 
lire will he required for balvin/:,'-. 

The success of tiie recipes ^;iven for biscuit depends 
f^-reatiy on the purity of the baldn^- powder aiui soda used, 
as it is impossible to have ft'ood bread if these vcvy necessary 
in^nvdieMls are of an inferior quality. 

Baking- powder can be made at home, but it is cheaper to 
buy a superior make of it, and mucli more satisfactory. 
Horsford's Baking- Powder, prepared by the Rumford 
Ciiemical Works, Pi'ovidence, R. T.. we can recommend. 
There may be other makes as ^-ood, l)ut we have tested 
this thoroug■hl3^ 

Soda biscuit should be handled as little as possible. 

Always mix baking- powder in the Hour before sifting-. 

Biscuit should be pricked with a fork before putting them 
in the oven. 

Biscuit when stale can be restored to freshness by 
plung-ing for an instant in cold water, and then set in the 
oven ten or fifteen minutes. 



BiscuH. No. I 

Two (junrls o[ lloiir, one t;il)l('spoon of lard and the samo 
of Itullcr. S;ilt 1(> lastc. one Icasjioonful of soda and (Mioufjli 
huUonnilk to make u soft doii^'-li. Bake (luickl.v. 

Jh'scuit. Xo. •.'. 

Ono (|nar1 of lloni', our loaspooiifiil of baking"" powder 
sifted willi it, one tcaspooiifiil of siill. one lahlcspoon of 
lar'd, mix with swoi'l millv oi" walci-. Bake (luickly. 

IlisriiH. Xo. ;». 

For eacli tt>at'U|) of lloiii' lake a t(!aspooiif\d of hakiii^ 
])ow(kM' and same of biillci-. llub the lialdii^' powdei- and 
hulk'i- into tlic llonr, wot. witli milk or water, salt, roll iliin, 
have the douyli soft. Put immediately in a very hot oven. 

Biticuif. No. 4. 

Mix half a cup of n\eltc(l butter in a (piart. of milk, stir in 
a ^'ood pinch of salt. Sift two tal)lespoonsful of baking- 
powder with flour to make veiy soft dough. Drop with a 
spoon on buttered tins. Bake in a very hot oven. 

Biscuit. No. 5. 

One quart of Hour, one teaspoon of salt, one tablespoon 
of sugar, one teaspoon of baking powdei', one table- 
spoon of lard, mix with sweet milk, roll thin and bake in 
a very hot oven. 

Soda Biscuit. 

Three pints of flour, half a teacup of butter or lard, pinch 
of salt, a. pint of sweet milk, one teaspoon of good soda, and 
two of cream of tartar. Bake in a quick oven. 




Bvtlcrniilh lUsndt. 
Two «|iiar1s of silled ll,„ir. 1 uo l:il)lrspoons of Inrd. pinch 
of s;ill, oi.r Irjispooi, cf soda, hullcinnlk to mnko doii<-h 
roll thill, bake tiuickl^-. ^ ' 

Eiif/J/.sJi HiscH/f. 
One and a half pint of (loi,,-, ,„„. ,.,ip of corn sinrrh three 
tal)lcs|)oons of sii-ar, N-aspoon of sail, two spo„„sfid of 
hakiiif;- powder, two tabl. -spoons of lard, on(> c-n., ;,,h| half a 
pint of sweet inilk, roll l)alf an inch thick, n h over with 
milk, lay on buttered tins and bake. 

Virginia B/scK it. 

One quart of flour, lialf a teaspoon of salt, (|iKir1crof a 
pound of butter, mix and moisten with watei-, roil out ihju 
tlireij times and beat with a rolliny-pin, cut in cakes the 
size of a saucer and bake. 

Cream Biscuit. No. 1. 
Take one quart of sifted flour, one teaspoon of bakin- 
powder, same of salt, mix with sweet cream, roll thin and 

Cream. Biscuit. No. 2. 
One quart of flour, two ounces of fresh butter, teaspoon of 
salt, three teaspoons of cream of tartar, one and a half of 
^'ood soda, one pint of rich s^veet cream. The doug-h should 
be very soft, roll thin and bake quickly. 

Egr/ Biscuit. 

One pint of flour, three eg-gs, one pint of milk, a pinch 
of salt ; bake in greased cups. 




Milk Bisciiif. 

One quart of flour, one tablospoon of lard, one teaspoon 
of salt, enough mornins-'s uiilU to make a stilf dougli, work 
well, beat with a rolling'-pin half an hour. Make in biscuit 
and bake quickly. 

Beaten Biscuit. 

One (juarl of flour, one small teaspoon of lard, one tea- 
spoon of salt, mix with sAveet milk. Beat hard for half an 
lioui-, cut out, prick with a fork, and bake in a hot oven. 

Boston Biscuit. 

One quart of Hour, one leaspoonful of salt, one tablespoon 
each of buttcn- and lard, one eg-g-. Mix with sweo(, milk, 
beat twenty minutes and bake. 

Cold Welter Biscuit. 

Three pints of Hour, two tablespoons of butter, teaspoon 
of salt, mix Avith cold watei-, beat half an hour, roll out, 
prick with a fork and bake in a hot oven. 

Hard Biscuit. 

Two pounds of tlour, quarter of a i)Ound of butter, small 
spoon of lard. Ihive g-ills of sweet milk, knead for half an 
hour, cut in snuill cakes, prick with a fork, and bake brown. 

}. I ! 

South Carolina Biscuit. 

One quart of sweet cream, one cup of butter, tw^o table- 
spoons of white sugar, one teaspoon of salt, tlour to make 
stiff dough. Knead well, mold in small biscuit with the 
hand, bake brown. These biscuits will keep for weeke. 





Jenny Lind Biscuit. 

One <iu:irt. of lloiu-, one tablespoon of butter, two cups of 
milk, loiu' e,i4'^'s, two teaspoons of cream of tartar, one of 
soda. Roll in large sheets, or cut in biscuits and bake 
twenty minutes. 

hunch Biscuit. 

One pint of lloui-, one tablespoon of butter, three of sugar, 
two eggs, one teaspoon of soda, and two of ci'eam of tartar, 
a pinch of salt, and a cup of milk. Cut in biscuit, or bake 
in large cakes in a Hat pan. 





Soda Crackers, 

One (iiiart of (louj-, one l;il)lospoou of biitU'i', a litLle salt.. 
one eg'^', half a lcas[)ooii of soda, h'mIu; stilf paste willi l)iit- 
teriuilk, heat until li.i^ht, i-oll wi-y lliiii, cut in squares, 
prick all over with a fork, and bake quickly. 

tSoutJicrib Crackers. 

Take a larg'c cup of risen tloiigh, a tablespoon of white 
sug'ar, beaten with one eg'^', mix with tiie clou;L;h, add a 
tablespoon of butter, two teaspoons of soda, dissolved in a 
cup of cream. Beat half an hour. Roll out, cut in squares 
and bake in a hot oven. 

Gem, Crackers. 

One and a half [)ints of Hour, half a pint of corn meal, a 
teaspoon of salt, two of butter, one teaspoon of bak- 
ing-powder mixed with sweet milk, I'oll thin, prick with a 
fork, work over with jnilk, and bake ten nnnutes in a very 
hot oven. 

Creavi Crackers. 

One (|uart of flour, a pinch of salt, five fahlesi)oons of 
sugar, one teaspoon of baking powder, four tablespoons 
of butter, and live eggs. Mix in a lli-m, smooth dough, 
knead rapidly, roll out thin, cut with a biscuit^ cutter, 





and (lio|) in a pot of hoijiii- w;,t,.,- for five ininiitcs 
8kim out ami lay in cold uatei-lhen place on -misud tins 
and bake in a hot oven. 

KvvvldnliiKI Ct'dcker.s. 
Take a pint and a half of llunr, half a i)int of corn starch 
one teaspoon of sail, one teaspoon of bakin- powder one 
(abh'spoon of butler, one of su^^'ar, and mix into a 'linn 
snioolh dou-h with half a pint of milk. Knead j-api,||v foi' 
hall an hour, cover with a damp cloth for twenty mitiules 
roll vei-y thin, i)riek wi1,h a fork, wash over with milk, and 
bake ten minutes in a \-ei',\' hot oven. 

Water Crackers. 
One pound of lloui-, one tablespoon of lard, one teaspoon 
ot salt, half a teaspoon of soda, mix with water, beat well 
roll thin, and bake (luickly. ' 

French Crackers. 
One and a half pounds of flour, half a pound of su^ar 
ipiarter of a pound of butter, whites of five eo-.-s mix s^ilf' 
roll thin and priek with a fork; before bakin^^u 'ov^ t^ 
eg-g-, and dip m sug-ar. 

^^mj Crackers. 

bn^f half"' f "'''' 'f'' "^ '^^'' «^^ tablespoons of 
butte half a teaspoon of soda, Hour to make stiff doui:h 
knead half an hour ami, roll thin. ^ ' 

Graham Crackers. 
One quart of Graham (lour, one tablespoon of suc-ar, half 
a easpoon of bakin.^- powder, a pinch of stlt, two 
Ublespoonsot butter, half a pint of milk ; mix smooth, cut 
111 small, square crack(>rs. Bake in hot oven. 





(jii'icldle cukes r('(|uiro care in inakiii^' in order to have 
llieni palatable. 

The whites and yollvs of the e;;-gs shoukl be beaten sepa- 
rately, too much shortening" should be avoided. II" good 
baking- powder is used no shortening- will be i-equired, un- 
less desired. 

They should be thoroughly beaten and baked quickly. 

Batter Cakes. No. 1. 

Into one pint of buttei-niilk beat two eggs, then add a 
teacup of Indian meal and half as much Hour, a pinch of 
salt and half a teaspoon of soda. Grease the griddle and 
bake quickly. 

Batter Cakes. No. 2. 

Take one quart of sour milk, three eggs well beaten, one 
quart of Hour, a tablespoonful of butter or lard and two 
small teaspoons of soda. Add the stilf beateri Avhitcs of the 
eggs just befoi'e baking. Di-op in large spoonful on a 
greased griddle. 

Batter Cakes. No. 3. 

Beat three eggs very light, add one teacup of clabber, 
one of skim milk, one of Hour, one of corn meal, half a 


LT— ^^*^' 



teaspoon of soda and salt, cad.. Grease tlio -riddle and 

Batter Cakes. No. 4. 

Onepintofbnttormilk, one pint ,>r (lour, one tablespoon 
of butter, one tal)lespoon of s„o-a,., teaspoon of salt b.lf -i 
teaspoon of soda. > .i 

Batter Cakes. No. 5. 

One quart of sweet millc, two e-^s well beaten, one te-)- 
spoon of salt, one quart of flour in which sift a lieanin<^ 
teaspoon of baking- powder. Bake on very hot g-riddle. " 

Batter Cakes. No. G. 

One quart of flour, two teaspoons of baking- powder one 
tablespoonful of butter, one pint of sweet cream, one' tea- 
spoon of salt. 

Batter Cakes. No. 7. 

Put a loaf of stale bread in soak overnight in a pint, of 
mi k, add thre.> (-g^s, and a lal)lespoon of nielKnl butter 
Bake on hot g-riddle. 

Corn Cakes. No. 1. 

One quart of sifted meal, on(> teaspoon each of salt and 
soda, buttermilk to make thin battel-. 

Corn Cakes. No. 2. 
One quart of sweet milk, one pint of sifted meal, half a 
teaspoon of soda, one tablespoon of melted lard, four e<.-..-s 
beaten separately, one teaspoon of salt. Bake on veryTot 
greased ^-riddle. ^ 




Kr/ni Corn Cakes. 

One (|ii:n't of new milk, one |)iiil- of sit'led iih>;iI, one licap- 
i)i^" teaspoon of bakin.u" powder, two lahlcspooiis of hiitlci-, 
whites of six e.^"i4\s beaten still'. Bake on liot ^Ticlclle and 
serve immediately. 

Com Batter Cakes. No. 1. 

Fom^ Clips of meal, 1\vo eiips of sweet, milk, two taoie- 
spoons of tloui-, one of lai'd, t(.'aspoon of sail, half a tea- 
spoon of soda. 

Corn Batter Cat^'es. No. 2. 

Beat two e,ii'i^-s, pour in a eup of elahber, and a eiip e^f 
water, one of eorii meal, and one of lloiii'. half a teaspoon of 
salt, a tablespoon of melted butter, and small teaspoon of 


Corn Batter Calces. No. 3. 

One pint of sifted coi^i meal, one teacup of flour, one 
teaspoon of sotia ami salt each, three ei^'^-s. Mix tliin 
hatter with buttermilk. 

Bread Cakes. 

Soak a loaf of bread in sour milk until soft, rub throu^ii 
a colander, and to one quart adtl the .\'oll<s of two e^-g-s, one 
teaspooi] of salt, one of soda, two tabl(\spoons of sui^-ar 
with hour to make batter, lastly add the whites of the 

Crumb Cakes. 

Put some bread crumbs to soai<: in a quart of sour milk, 
rub throu.n'h a sieve, and add foui- well-beaten e.i»"g's, two 
teaspoons of sotla, one tables|)oon of melted buttej*, and 
enouy-h corn meal to make tliick. 




Flannel Ca/ic.s. No. 1. 

Hoat a pint oC sweol milk ; into il put two heapin,^- tablo- 
spuons of biiltcr, lluMi add a pint ol" cold milk, and four 
well-boatcn ogi^s, a teaspoon of salt, and half a cup of hop 
yeast, set for tlii-oc liours in a warm place, when li^lit add 
Hour to make still batter and bake on yreased g-riddle. 

Flannel Cakes. No. 2. 

One and a lialf pints of Hour, one tabh'spoon of brown 
sup:ar, two te;is|)oons of baking' powdei', teaspoon of salt, 
two e^'ii's, and a pint and a lialf of sweet milk. Bake 
on a g-reased ^^'riddle a rich brown. 

Geneva Griddle Cake. 

Two pints of flour, live ta1)lespoons of su^var, half a tea- 
spoon of salt, two of l)akiii.ii' powder, Iwo tablespoons of 
butter, four ei^jj;-s, and half a pint of milk. Bake on hot 
griddle and sift with powdered sugar. 

Indian Griddle Cakes. 

A pint of sifted meal, half a pint of flour, one tablespoon 
of brown sugar, hah' a teaspoon of salt, one teaspoon of 
soda, two eggs, and a pint of buttermilk. Bake brown on 
a greased griddle. Serve with maple sugar or syrup. 

Rice Griddle Cakes. 

Tw^o cups of cold boiled rice, one pint of flour, one table- 
spoon of sugar, half a tt^aspoon of salt, two teaspoons of 
baking powder, one {'ii:i^, and half a pint of milk. Bake 
brown ; serve with honey. 



Berry Griddle Cakes, 

Take two pints of Hour and a pint of strawl)errics or 
blaclcborries (as desired), one teaspoon of salt, one table- 
spoon of brown su^-ar, two teaspoons of baking- powder, 
two Cfj-fTS, and a pint of milk, mix well, have the fifriddle hot 
enouf^h to foi'm a crust at once, bake brown, and sprinkle 
with white sugar. 

Eye Griddle Cakes. 

One pint of rye flour, half a pint of Graham flour, half a 
pint of wheat flour, a tablespoon of suj^-ai', one ef;"^', one pint 
of milk, two teaspoons of baking- powder, teaspoon of salt, 
mix in a smooth batter, and bake bi-own on greased gi'id- 

Crushed Wheat Griddle Cakes. 

One teacup of cracked wheat, two pints of flour, two 
spoonsful of white sugar, half a teaspoonful of salt, two of 
baking poAvder, one c'^i;^, one pint of milk. Boil the wheat 
in half a pint of water one hour before mixing in. Bake 

Bread Griddle Cakes. 

Put half a pound of bread fi-ee from crust in warm water 
to soak. Beat one Q^g, have a pint of milk and a table- 
spoonful of bi'own sugar together; add teaspoon of salt and 
two of baking powder. Wipe the soaked bread dry and 
mix in the milk thicken with one pint of flour, beat to a 
smooth batter. Bake on gi-eased griddle. Sprinkle with 
powdered sugar. 

Farina Cakes. 

Melt in one pint of milk a tablespoon of butter, add four 
spoons of farina and boil thick; let cool. Beat in three 

\ V 



epTffs, half a teacii)) of Hour, a pinch of salt, and half a tea- 
spoon of l)akinpr powdor. 

Bice Cakes. No. 1. 

Soak half a pounil of rice. 15oil sofl. drain and mix with 
it a small cup of l)ult(M', let cool and add one (juai't of milk, 
a littl(3 salt, and six c^-irs. Sift in a ((uartor of a pound of 
flour with a teaspoon of hakin^- ponder. Bake on well 
greased griddle , 


Rice Cakes. No. 2. 

One cup of i-ice, boiled in a (piai-t of sweet ndlk, one |)int 
of Hour, a teaspoon of salt, three eggs, beat well, and bake 
on greased griddle. 

Baking Poivcler Buckwheat Cakes. 

To one pint of buckwheat, put two teaspoons of baking 
powder, teaspoon of salt, tablespoon of sugar, mix well, add 
a pint of cold water, and bake quickly on greased griddle. 

Buckwheat Cakes. No. 1. 

One quart of buckwheat flour, one pint of corn meal, one 
teaspoon of salt, and one cup of yeast, enough warm Avater 
to make still batter. Set to rise, then add a teacup of lard, 
let rise again, and bake ciuickly on greased griddle. 


Buckicheat Cakes. No. 2. 

One pint of buckwheat flour, one tablespoon of corn meal, 
one of yeast, teaspoon of salt, mix with warm water, when 
light beat in a pinch of soda dissolved in warm water, bake 
on hot griddle. 


r . I 


BUCK^viiK.vr cakb:s. 

Biich'ir/icti/ fWA'r.s". No. IK 

Wiinii (MIC pint (if swccl milk, iiiui one piiil of walei', add 
(Ivc ciij)s (>r hiickw heat Hour, heat mil il smooth, and sliriii 
a cup ofycast . lid rise, hcatdowii, and wlicii li;;lil bake. 

linvkirJu'id Cakes. No. 4. 

One (|uai't of l)uc-k\vli('al> Hour, one pint of wheal Moui-, 
half a Icacup of ycasl, a pinch of sail. JMakc in hallcr with 
warm water. Seti lo rise. Thin witlia cup of milk. J^aUe 
(juickl.y oil hot yreasud yriddlc ; butter while hot. 


Buckwheat Cakes. No. 5. 

To one quart of l)uckwheat lloui', add half a pint each of 
wlieat hour and coi'ii m(>al. Ilii'ee teaspoons of l)akin;4- pow- 
dei', one tal>lespoon of su.u'ai', one teaspoon of salt, mix 
well, and aild a pint of cold water. IMakethe l)atter very 
thin, pour on a liot yreased ^'riddk', and brown. Eat with 
maple syrup. 

Pan Cakes. 

One pint of flour, six e.i^-^-s, one teaspoon of baking 
poAvder and salt each. Make thin 1)atter with two cups of 
milk. Kub a teaspoon of lard over the bottom of a hot fry- 



iii;;--p;iM, pour in :i I;ii-v hidlcful of l);ilt(M' :iii(l fry (juickly. 
K«'('p wni'iii, pill in more haltri', srvw, willi lionoy. 

Beat snioolh six (••^•ns and hair a pound of (lour, melt, 
four ounces of l)utter, add 1o 1ii(> hatler, with on,' ounce of 
su^ar and half a pint of uiilU. Put ;, spoonful at, a ihw 
into a ^Teased fryin^--pau, spivad evenly over tho .surface. 

Indian. Pan Cakes. 

Take one pin! of corn uu>al, on(^ teaspoon of salt, one of 
soda, pour on hoiliu;^- water to nuikt! a lliick mush; |(.t 
stand until cool ; add the yolks of four e,--s, half a cup of 
flour, stir in as much butter-milk, as will make hallei'; brat 
the whites of the e^v--s, and stir iu. Bake in a \vell--reasea 

Scotch Scones. 

One quart of floui-, one 1abl(>spoon ofsu.o-ar, half a tea- 
spoon of salt, two teaspoons of bakiuAi' powder, one spoon- 
ful of lard, two e^^s and a pint of milk. IVlix iu xovy thick 
batter, drop in squares on hot griddle; bake brown on both 

Flour Muffius. No.1. 
Mix one ]Mnt of milk, two e-o-s, teaspoon of salt, three 
tablespoons of hop yeast with Hour to make a stiff batter- 
let rise four or live hours and bake in muflln rino-s in a hot 

Flour Muffms. No. 2. 
Beat two e^-.i-s very li^-ht, „iix with them a pint, of butter- 
milk, a tablespoon each of melted butter- aiul 1 a i-d, a tea- 
spoon of salt, same of soda, one (luart of Hour. Beat well 



I : 

to.^'ctlicr. TTiivc :iliT;i(1y liciilrd mnlTiii moulds, f,TPas(! \V(>1 
;iii(l nil Willi IIk" hatter; hake hrown. 

Crcdui Miiffi 

One piul, of lloiii-, one pint of cica. , two c^'^^s, lablospoon 
of ixitlcr. Moil t lie cicam and luittcr top'tju'r, mix in the 
tloii)', drop in biiUcred junllin moulds luul huUo quickly. 


Delicate ATvfpr^. 

Sift, ono <|uaii of lloui" and \\ oaspoons of bakin^jf 
powder io^'ct Ikm-, add two iabl('spo»...s of melted l)utt(M', a 
toacup of SAvect milk, a teaspoon of salt, and the whites of 
(iii^iit. o;;"f;'s. Bake immediately in well-f;'reas(Hl mujiin 



' Ir 


Raised Corn Mucins. 

One quart of sifted corn meal, a tablespoon of melted 
buttei", one ((uart of milk, half a cup of yeast, teaspoon of 
salt, tables])oon of molasses. Let rise four or five hours 
and bake in muiun moulds. 




Breakfast MnJ^ins. 
Take Olio (|uaH, of ll„i.,-, a,|c| Inv,. h,.a,,i„o. t,.;,,spoonsfiil „r 
bakin-powd.TaiKl a liUK" salt, thoti sin Uiorou-hiv ll.-at, 
lip Iwo cw-^^-s and mix will, a liall' piiitof luiik and c/.kl walrr 
•'•■oiiA^-l. ton.akea diir had,.,-, whirl, sl„u,l,| I,,- h.-al.M, „p 
uyil rJak.. ,1, a Ih,I „v(.|, i„ dr.'p, .^rcasnj im.llin tins, 
winch sliuukl be lilk'd about, ll,ivi«-r,),ifihs fidj. 

Corn MulJius. \ 


spoon „f soda, same of salt, labh-sp,,,),, of la,-(|, t|,,vc ( -s 

moal to make still batter. Ueat w<.||, bakr in ^..eased nmf- 
fin inoukls. 



Sift o 

Corn Meal Jfuffin, 

but one .(uartol co,-n meal, ponr on it a pint of boiling- 
ater, a(k, two tablespooi.s of lard, three e^'^^s, a cup of 
3ur, and milk to thin. Bake in niuilin moulds ^ 

Plaiu Corn Muffins. 
Scakl a (,uart of meal, put i.i a tablespoon of lard, tea. 

boZ "Vr;'',"" '''''' '' '^'"^'^"*" ''^ ^■^'^'' ^li-^ ^^^^ with 
buttermilk, bake in a very hot own. 

Bahlng Poivder Muffins. 

One pint of siflnl corn meal, half a pint of (lour one 

tablespoon of white sn-n- •. iif<i> u \\ ' 

^ xi ui vvniit su^ai, d little salt, and two teaspoons 


; i 



i! 'Pii 

of l)akiii^- powdt'i-, Mix to a thick batter with sweet inilU, 
bake in niulliii I'ini^-s. 

Graham Mujfins. No. 1. 

Two cups ol" butteriiiilk, two tablespoons of hrowti su^^rar, 
a piricli of salt, one teaspoon of soda, sullLcientGraham Hour 
to make stilf batter. Bake in iiiulhn riiii^s. 

Graham Muffins. No. 2. 

Beat one: eg'S", add a pint of new inili^, a little salt, and 
Graham tlour to make thick batter. Bake in muJhn moulds 
in hot oven. 

Wheat Gems. No. 1. 

Mix one teaspoon of baking- powder in one pint of flour ; 
add the yolks of two eg-f^'s, one tablespoon of butter, one tea- 
cup of sweet milk, a pinch of salt. Mix well, beat the Avhites 
of the es'g" to a stiff froth, stii* in, and bake inunediately in 
greased gem pans. 

Wheat Gems. No. 2. 

One egg, one cup of sweet milk, one tablespoon of butter, 
three cups of tlour, one teaspoon of salt, two teaspoons of 
baking powder. Bake in gem pans in hot oven. 

Breakfast Gems. 

One cup of sweet cream, one i'^^'i::;, one cup of tloux , half a 
teaspoon of baking powder. Fill gem pans and bake quickly. 

Cold Water Geins. 

With a (juart of Graham tlour and rice water make a 
stiff batter, add a pincii of salt, heat and grease gem irons, 
and bake in very hot oven, 




Ovdhaiu Gems. 
Mix Gralium (lour, ,„• oul lucal, with milk to ionn a slilT 
kittof, add a pincl, of salt and one e^'^-. Bake in «enis, 
hot and well lireased. 

Golden Gems. 
Into one pint of .sued milU, sill .,i,e ,,u;irl of .yellow eorn 
meal, and half a teacup of l!ouc. Le( the ba tie.- stand over- 
night. When ready to l.ak(> add one beaten e^-^- ; bake in 
hot ^'•em pans well y'reased. 


Em/lish Breakfast Gems. 
One pint of sifted Hour, one eiij. of sweet milk, and one 
e^^-, a tablespoon of melted lard. Mix in the Hour one 
teaspoon of l)akini4- powder, and half a 1easi)oon of salt 
Mix and bake in hot ^ij;vni pans. 

Swiss nreakf<tst Go 
Two cups and a lialf of II 
powder, four tabl(>spoons ol 
.salt. Rill) in the il 


our, two tea 

spoons of baking" 
su,i;-ar, small teaspoon of 

cup of sweet milk and t 
minntes, put in hot ii-ems o 

our a tablespoon of butt 

«'!•, add 

Avo e--s. Beat vevy Imi'd for 

and bake fifteen niimites. 

I' ill tlie bakin^--pan well 


Take half a s'lll of yeast and add to it a teaspoon of salt, 
half a cup ot su^^ar and a small pinch of soda. Stir into it 

: I' 



Olio quart of lloui', lliiii witli oiioii.i^-h scalded milk io iiiako 
llilck as pound cako, mix vvolJ and drop in l)uttLM-c;d ^'(Mii 
pans and set to rise. Wlieii light bake in a quick oven. 

Boston Cream Cakes. 

Two cups of Hour, two and a half cups of watei-, one cup 
of butter and five eggs. Boil the vvatei* aiul butter together, 
st ir in tiie Hour, set olf the stove, let cool and add the eggs. 
Pour in spoonfuls in gem pans and bake in a very hot oven. 

Put over the lliv one cu|) of new milk, half a cup of sugar, 
one ci!;}j:;, one tabiespoonful of butter mixed with three of 
corn stai'ch, boil thick. Open sides of the gems a,nd fill 
with this cream. 

Breakfast Puffs. No. 1. 

One pint of Hour, one pint of milk, one Cfi;^-. Beat 
together. Drop in greased gems and bake in very hot 

Breakfast Puffs. No. 2. 

Take two pints of Hour, a teaspoon of salt, tablcs'poon of 
white sugar, two tablespoons of melted butter, two eggs 
and a pint of boiled milk. Stir well, fill greased cups two- 
thirds full and bake in hot oven. 


One quart of Hour, one pint of milk, two eggs, tabiespoon- 
ful of butter, three tablespoons of sugar, two teaspoons of 
baking powder. Drop in buttered cups, bake (quickly. 


One cup of cream, one Of^-^Ji;, one cup of Hour, a little salt ; 
b(^at all together, fill buttered cups half full and bake in a 
hot oven. 

I m 



Snow Jkdls. 

liv?Z'"^'^" 'V"'' '"^■''' ""''' '''^' "^' ^^'^'^' '''^''^' ^^'i^ites of 

MU^ R^r '"T^ "' '''''^" '''''''''> ''^'^^ to make a 
oaltei. 13ake iii siiuill l)uttoml cups. 

Waffles. No. 1. 

Make Avanics quickly and beat thoroup-hly. Ahvays add 
the whites of tlie e.5-,-s just before b•^kin^^ Butter is nuicli 
nicer to shorten wallles than hird. N-ver use su^-ar in the 
batter, as it tends to make it heavy. Wallle batter should 
be very thin. 



Waffle.s. No. 2. 

Oe pint of buttermilk, one teaspoon of soda, one table- 
spoua of melted butter, one ttnicup of Hour, the yolks of 
four es-ffs and a small pinch of salt; beat the whites of th^ 
eg-^vs to a stur froth and add the last thing-. Have wallle- 
irons s-reased and hot, pour in batter and bake brown. 

Waffles. No. 3. 
Take two pints of sveet miJIc, one cup of melted butter, 
sift flour m to make a stilf batter, add the well-beaten 



yolks <>r (•ii^lilo.i4>is, iiii.\ well, I lien slii' in tlir w liilcs bcatcMi 
to ;i IVolh: just lu'loro l)akiiiy' sill in a tcaciii) of lloiii' in 
which mix thive teaspoons of baking pouik'i'. Bake in 
yreuscd \valllc-iroiis. 

Wafflcis. Xo. 4. 

Take one quart of Hour, a teaspoon of salt, a tablespoon 
of hutter, two teaspoons of hakin.u' jiowtlei-, and milk to 
make a thin batter; stir well, and bake in wallle-irons. 


Waffles. No. 5. 

O^ie quart of flour, two teaspoons of salt, a pint and a 
half of milk, six ei;i;s. beaten \ei\v li;^'ht, thi'ee lablesi)Oons 
of hop yeast. Set to ris(> oN-ei'iii.i^ht . stir in tlu> morning be- 
foi-e baking- a little Hour and pour in a half a cup of melted 

Waffles. No. 0. 

Take throe pints of milk, one tal)les])oon of hutter, put to- 
gether in a pan on the stove until the butli'r melts, add live 
well-beaten eggs, one teaspoon of salt, two tablespoons of 

A\ Al'FlJvS. 



ycnsl.aiid t lifcc piiils (if Mom-. ._a'\ rise 1 lii'cc or foil)' lioiu's 
licl'ort' l»;ikiii,i;'. 

\\'((Jflrs. No. :. 

Sirt to,i;t'tIi('i' one (jiiai'l (>r lloiii-, two teaspoons of hakiii.^' 
[)o\v(l('i'. half a teaspoon of salt ; add foui' \voll-l)eat(Mi e,u',i;-s, 
and OK" and a half [liiits of milk. When baked sift onoj" 
with powdei'ed su.Li'ae. 


M.;;i. :„ji^; 


Cream IVaflcs. 

Take one pint of tliick ei-eani, stir in a teaspoon of soda, 
ai\d Hour to make a tliin hatter, beat two e.^-.i^s and stii- in. 
Bake, and l)utter l)(>for(> siMidinp- to tlie tahle. 

Corn Meal Wdjllvs. 

Take one quart of milk, boiled, and tliielcen with corn 
meal, when cool add a tablespoon of l)uttei-, n little salt, 
and flour to thicken. Bake ciuiekly in wallle-irons. 




Soda Waffles. 

One (luaH of (lour, one ([uarl. of milk, a loaspoon of soda 
and sail (^acli, two teaspoons of cream of tartar, four e^^'-s, 
two tablespoons of melted butter. Beat well and bake 

Rice Waffles. No. 1. 

One quart of (loui-, one cup of boiled rice, five e^gs, one 
teaspoon of salt , two teaspoons of baking*- powder, add milk 
to make thin batter. Bake quickly in well-.q'reased wallle- 


Rice Waffles. No. 2. 

One pint of boiled I'ice mix(Hl with half a teacup of butter, 
a pint of flour, teaspoon of baking;- powder, half a teaspoon 
salt, six cg-g-s, and cream to make thin batter. Beat very 

Fritters. No. 1 

To bo palatable and dig-estable fritters should be made 
and cooked quickly. The lard in which they are boiled 
should be very hot, the proper heat is indicated by a blue 

k 5f 

\ m 



I of soda 
Liitl bake 

3ffg-s, one 
add milk 
3d wallle- 

s,M,,K-o arising: from tl,„ su.-f.,,. Bailor fcr f,.itto,..s is best 
iiiatio up sevenil lioiii'x hohnv iisiii"- 

Fritters. No. S. 

Beat two Cffffs I,>M., with Haifa ph.t of ,„iiu-, o„o l,-,- 
spoon o salt, an.l two cups of llo,,,-. B,,,!, Iku.I an , , „ 

Fn'tters. No. 3. 
Take throo o;,^s to each pint, of milk, a pincl, of salt, •,,.,1 
n-|-^onKU.ostUf.,attnsd.op a spoonful-., a t^^ 

Fritters. No. 4. 
One and a ]ialf pints of flour-, one pint of millc siv oo-^s 
teaspoon of salt, one pint of cream. Drop i, hot A^d' 
innt, ve<,ctab]es or oysters may be added o .is bat e 
and makes an ao-i.eca])Ie breakfast disli. ' 

Snow Fritters. 
of taUci;."'!"'"'" '"',"'' " "'■"^" "f ^^"'' •■>"" n,tal,lospoo„ 

s«i?M^, X at":,;: ^' 's":lt""',7'*'' "-"■ "> "'^"- 

-pxyaLonce. bprinkle with powdered su^-ar. 

of butter, 


Jeat very 

be made 
.re boiled 
5y a blue 






Plain Corn Bread. No. 1. 

One pint of sil'tccl meal, one teaspoon of salt, water suffi- 
cient to work into dou^h. Bake (piickly in hot oven. 

Plain Corn Bread. No. 2. 

Sift a quart of meal, [)ut in a teaspoon of salt, pour on 
sufTicicnt liot (not boilin.u) water to make stiJf dougii, cool 
with sweet milk, and l)ake on ii well-g'reased g-riddle. 

Corn Bread. No 1. 

Scald a quart of meal, add a quart of Graham flour, one 
cup of yeast, half a teacup of molasses, teaspoon of salt, 
and warm water to mix, let rise, poui- in pan, and bake 
two hours. 

Co7ii Bread. No. 2. 

One quart of sweet milk, iuilf a teacup of molasses, two 
teaspoons of salt, one teaspoon of soda, four cups of sifted 
meal. Mix Avell together and bake slowly. 

Corn Bread. No. 3. 

One quart of meal, one quart of milk, four eggs, one table- 
spoon of melted butter, one teaspoon of salt, two teaspoons 
of baking po^vdel•. Bake in pans in a slow oven. 


Com Ih'vad. No. 4. 


One pint of coi-n meal, one pint of sweet milk, two o"-s 
one tablespoon ol' bi.tte,-, oi.e of suo„r, ieasj,oon of tl^\i 
J^oil the milk and pour ov(h- Ihe meai, when eool aiUl the 
eA?y-s, beat li-ht, bake in buttered pan. 

Corn Bread. No. 5. 

Take a quart of water, boil, and stir in a teacup of meal ; 
boil and stir, add a teacup of butter, take olf the (ire and 
et cool th(>„ add two eo-o-.s and a little salt. Pour in a 
buttered dish and bake. 

Egg Corn Bread. 
One quart of millc, a pint of meal, four e-^s, a lar-e 
spoonful of butter. Pour in a g-reased pan and b^ke brow^! 

Egg Bread. 
One quart of milk, one pint of meal, three es-ffs, a table- 

Old-Fashloned Cracldin Bread. 
Sift one quart of meal, add salt, and a teacup of cracklins 
chopped very fine. Make up with warm .ater. Ba^fe in 

Johnny Cake. 
One teacup of sifted meal, one e^g-, one cup of swoot milk 
small pmch of soda, tablespoon of lard. Mix in cakes, lay on 
a board and bake before the fire. 

Virginia Ash Cakes. 
Put one teaspoonful of salt to a quart of corn meal 
Make mto a stiff doug-h and work well ; form into rounrflat 

I ''I 


m '■ 



cakoH. Swi^op a cloan plaro on a hot hoartli. Put the calces 
on and cover with hot ashes — ol' com/se wood ashes only 
should l)e used. Wipe and I'ul) well. The Soul hern ne^'i'oes 
sonjetimes placed a cabhajLj'o leaf over and under the cakes 
"before covering with ashes. 

2hast. No. 1. 

Althoup-h toast is an article of very general use ver3' few 
cooks know how to prepare it. Take stale l)read, slice thin 
and even; warm the bi'ead on both siik's, then place befoi-e 
the (ire and brown both sides. The lire should always be 
bi'igiit and hot, and the toast must be carefully watched in 
order that while browning- rapidly it will not burn. 

Toast. No. 2. 

Cut from a stale loaf of bread, slices of uniform thick- 
ness, place before a brisk lire, turn until brown and crisp, 
butter and keep hot. 

Buttered Toast. 

Toast bread to a delicate brown, dip in boiling -water 
containing a little salt, spread with butter and keep hot. 

Breakfast Toast. 

Slice bread, set in a hot oven, take out, dip in boiling 
water, spread thick with butter and put back in the stove. 
When the butter melts, take from the stove; butter 
again and serve. 

Ldinch Toast. 

Add to one-half pint of SAveet milk, three tablespoonfuls 
of sugar, a little salt, amd a beaten egg. Slice stale bread 
and dip in ; fry on a buttered griddle. 





Froic/i 'loasf. 

IJcal. Ilii'cc i'iX'r^s, \h\(\ a pint of swcel milk aii«i a pinch of 
salt; cut in slices an inch thicU a loaf of stale bread, dip in 
the mixture, fi-y in liot lard until a delicate brown; spiinUle 
with suyar and serve hot. 

Oerman Toad. 

Cut in thin slices a loaf of In'cad, soak half an hour in 
sweet' milk, take out- the lucad, beat two e^'^^s, a small 
spoonfid of buttei', and a tal)les|)oon of coi'ii starch in the 
milk, dip the slices of l)r«'ad in, and U\ in luitier; sprinkh' 
with su^'-ar and powdered cinnamon. 

Milk Toast. 

Slice stale bread thin, toast to a delicate brown, lay in a 
dish. Melt a (luarter of a pound of butter in a pint, of new 
milk, pour over the toast. 

Cream Toast. 

Toast slices of bread t hin, lay in a. covered dish, and pour 
boiling" water over. Pour the watei- olV and let drain. Put 
one pint of rich sweet cream on the stove in a (juart cu[), 
add three tablespoons of butter, two beaten e^\n"s, and a 
tablespoon of corn starch. Let boil up once and pour over 
the toast. If the butter is not salty, add a little salt. 

Bombay Toast. 

Take one ounce of anchovies, wash, bone, and pound 
them in a mortar with one ounce of fresh butter till reduced 
to paste, melt in a sauce-pan, and add the beaten yolks of 
ten eggs, add pepper to taste, and spread the mixture on 
some slices of bread nicely toasted. Serve vei-y hot. 



Ojlshr Todsf. 

P)Oil oiKncnciip of oyslci' li{|ii(>i', wil li li;iir;i cup of ci'ivun, 
tiibl('s|)()Oii ol' Idillr!', pepper iiiid s;ill ; pour over soiiu; 
niceh- t-oasled hre.'id \\m\ set iu ;i hot oncii for li\-e iiiiiiules. 
Tlieii lay broiled o.ysters on I lie slices of toast uiul servo 

IFdiu Tonsl. 

Mince some cold Ixiiled liaui wvy line, si ir in a pint of 
cream, will) pepper, mustard. I»utler, and two e,i;';;'s ; lioii 
and pom- o\«'r nicel,v brown loast. Set. in th(M»\'en to dr,>'. 

^\j)J>I<' Todsl. 

From slices of stale l)read cut round cais'es, s|)i'ead Avitli 
l)u11ei', t hen co\-erwi1h slices of ripe tart apples; sprinl<l(» 
witli su,i;ar. cinnamon and bits of I)ut1('r. Sei'\-e liot with 
cream sweetened and lhi\ ured with nutmejsj;'. 

Sardine Toast. 

Place, with some oil out of the hox, in n covered jar, a 
dozen saidines: when well lieated lay on Avell-toasted slices 
of bread, sliake a little cayenne pepper o\-er them, and 
squeeze a few drops of icjuon juice over. Eat hot. 

Breakfast Mush. 

From the numerous reconmiendations fj-iven our various 
cereals it is sui'prisin;^' they are not more ft'enerally used as 
articles of food. 

Oat Meal is said hy the hest '> horities to bo 

healthful and nutritious, and i oopular break- 

fast dish in our cities. 

Cracked Wheat, barle\ \'c anc orn .ire also prepared 
in various ways for the table as well as for the use of 
invalids and children. 




Those crrcais slioiild he 1 li()i'<>ii,^;'lily cooked 1o sciui'ellic 
hesl rcsuHs ri'om 1 licit' use, ;iii(l w licii coinciiUMil , it is l>csl 
to pi'ociii'c <iiosc llinl Mi'c stcinii-cooUcd. These c:iii he 
reiulily i^-cparccl in live iiiiiiutes, ;uul are very delicious as 
well as healthful. 

Oat Meal Mush. No. 1. 

Boll a pint of water, add a leaspoou of sail, stir in oat 
meal until thick, boil slowly half au hour. Serve with 
cream and su;L;ar, or i)uttcr. 

Oat Meat Miush. No. 2. 

Into a f(uart of boiling- water, well s;ilted, stir a small cup 
of oat meal (that pri>i)are(l l)y the Health Food do.. New 
York, is the best), let cook slowly foi' three hours. 

Oaf Meal Mush. No. 8. 

To one quart of cold water add a teacup of oat meal, put 
in a steamer and cook for three hours. 

Corn Meal Mush. 

One quart of boiling- water, a teacup of sifted coi-n meal. 
Sift in g'radually or mix with cold water, and pour in the 
boiliuij;- water, salt, and boil half an hour, stirring- to Iceep 
from burning-. 

Rye Mush. 

Stir rye meal (or the g-ranulated rye prepared by the 
Health Food Co. is better) into a sauce-pan of l)oiling- water ; 
stir for ten minutes. Eat with suy-ar and cream. 

Barley Mush. 

To one quart of boiling- Avatei* and a pint of milk add six 
tablespoons of barley meal. Boil one hour slowly. 


! ''ill 





TV heat Mush. 

Stir ft-rainilated wlicat into hoiliiii^- beat out the 
lumps and boil five ininutos. Salt to taste. Eat with 
cream and sutirar. 

Cracked Wlieat. 

Two quarts of boiling- water and a teaspoon of salt, into 
wliich stir two cups of cracked wlieat, boil three hours. 
K:it with su.i;-ar and cream. 


Put two cups of corn s'l'its in two quarts of salt water; 
soak overniyht and boil an hour. Serve with sugar and 




'■ II 'il! 







With regard to the quality of coffee the best is the cheap- 
est. A mixture of one-third Moclia and two-thirds Java will 
be found the best. 

They should be roasted separately and kept in separate 

Java requires a longer time in browning than Mocha. 

Coffee is much better when roasted, ground, and made at 
once. It should be ground line, but not to a powder. 

Too much boiling destroys the delicate llavoi" of coffee, 
and it should never be made until the meal is ready to serve. 
Great care should be given the coffee-pot, for unless it is 
kept thoroughly clean it is impossibe to have good collee. 

Various are the methods of preparing thi . ''Beverage of 
Arabia." Some housekeepers preferring boiled, while 
others use ffltered colfee, but to have either in perfection it 
is necessary to select good coffee, roast it with care, grind 
properly, and have the coifee-pot thoroughly clejin. 

The accompanying illustrations show a form of coffee- 
pot which has lately grown into gi-eat favor with those who 
are fond of pure coff'ee. The colfee nuist be ground very fine, 
to a powder if possible. It is then placed in a strainer, 
shown in the illustration, which is secured in the interior of 
the coffee-pot and the boiling water poured over it. The 
water must absolutely be at the boiling point when poured 
over the coffee, and it is better to heat the coffee-pot before 







making" llic coH'cc. Tlu' illustrations show the coll'fi'-pot 
willi strainer and the colVee-ui'ii employed lor luaUin^i: 
eolVee by this uietliod. We also show an ilhisl ration of an 
improved colVee-mill for ;L;Tiiidin^- eolfee very line. 



It has also been found that tea can be f;']'ound to advan- 
ta^'e before makiiii^-. The eoU'ee and tea-pots are iwaetly 
alilcc. and the tea is made in exaetly tlie sanu' way as the 
coIfce is made. Good results will not follow, however, in 


either case, unless the water is absolutely up to the boiling 
point. It is stated that thei-e is a saving- of fifty per cent 
in vising- tea gi'ound over using" it in the leaf as is usually 
the custom. 

:l *# 




Grind a ioacup of ^ood coH'c-c, bent up ;ii! (',u,ia", iiiitl mix 
Wfll with the collVi' ; iill the pot with ookl walcr, allow 
room enou.i4"h to [)u1 in tlic in^'rcdimts ; let, it simmer .ijcnily 
an liour, but do Jiot stii-. Keep on the lire, but takr care it 
does not boil. Pour oil" .^^ciitly and \(>u lia\c a [)urc sti'on^' 
extract of colfoe. 

Boiled Coffee. No. 1. 

Use Java and Mocha mixed. Fov cacli tablcspoonful of 
f^-round colfoe use a pint of l)oilini4' water. iJeat the colfee 
with the white of ane^'f^'and half a lablespoonful of cohl 
water. Pom- boiliM.ij;' water ovei' and l)oil once. Tiike it 
from the lire, and replace lony enough to come to a boil. 

Boi'Ied Coffee. No. 2. 

To one quart of boilin.t;' water, stir in tlii'ee ^mUs of ground 
cotfee. Boil twenty minutes, stir down, and set near the 
fire where it will keep at the boilini;' i)oint. 

French Coffee. No. 1. 

Take throe pints of watcM* to one cui)ful of i^'round cofTop. 
Put the coffee in a bowl: pour over it half a pint of cold 
water, and ht stand liftoon minutes: brin.n-the remainin.i,^ 
two and a half pints to a l)oil. Strain the cotfee in the bowl 
throu^-h a line sieve. Tlion take a French colfoe-]iot, put 
the f?rounds in the strainer attho top, lonvin.u:- the cold water 
in the bowl. Pour the boilin.i^- water over slowly. Tlion set 
the colfee-pot on the stove lifteen minutes. Take olf, and 
pour in the cold water. 

French Coffee. No. 2. 

Take a teacup of Grround cofTeo. Put in a tiamiel bay", tie 
and drop in the colfee-pot, jiour on a quart of boilinj^* water; 
let boil one minute. 



V/onia Co{Tvv. 

Kqiinl parts of Moclia ami .lava ,i;i(>iiiul Ioi^i-Hhm', will bo 
found bt'st. allow one s|)ooiifiil lo cacli person. Mix tin' 
white of an e,i;-i;- with the ^I'oiiiuls, pone on hall' the hoiliui;- 
water, let^ t he coMee frot h. t hen ke(>p hot . but not boilini;-. I'oi' 
(ifteen niinntes, and add Iheri'slof the boilini;- walfi'. To 
<uie cnp of I'l-eani add the fi-olhed white of an Ci^'i;', put in 
flips Willi sui;"ar, ami [)o\\\' on the eollee. 

Steamed Coffee. 

V\\\ the i^riMnid eollee in the pot, poni' boilinu' watiM' on it, 
|)!aeethe pot in the top of the lea-keltle, and let sta\ half 
an honr, Ueepini;- th> water in tea-ketth' boiliiii;-. This 
niaUos delic'inns eollee. 

/>/■// */)<'(/ ( 'ofl'ee. A'o. I. 

drind a tt>aen|) of ,la\a eolfee. put in the diippcu', pom-over 
it one (piar't of boiliui;- water. liet set a nuuntud.aiul pom- 
Ihruui^b tho drippei- a second time. 

Dripped Coffie. .Vo. '.'. 

Allow on(> tabIes|)oonful of eoll'ee to each pei"son, and 
*' t wo foi" t he pot ."' V\\\ in a dripper, ami pour boiling' watei* 
over \-erv slowlw Serve with whipped ereain and the 
bealen white of an ei;:;'. 



In ordei' to luaUe ,14'ood tea it is b(>st to have soft water. 
Tea should nex'er be made too st 

In (^hina and Russia w her(> tea is made to perfoetion it is 
weak and clear, Tw<» nHnut(>s is loui;- en<ui,i;-h foi' tea to 
stand, and it should iicrcr he hoi/ed, as the line aroma will 
be (lest royt'd. 

Never use any lea-pot but a hii;hly polished urn, for II is 







•■' ''IxMUUMl llK.l ,u,.t:.l ivlah.s hra, |„„^vr. (|„. 
l"'H<-''il is|M.lis|,r,| Ihr „,o,vr..„,|,lHr will t|„. hrvcra-v l.r 
kept liol and I he cssciuv ..f 1 1„. i,.., .-xi i;u-t(-(l 

In -Making' Irasmhat l l,r u;,|.m- ,s nalln' hoUin,, hHo.v 
It IS poiiffd on til," 1,.;, |,.a\,.s. 

Tasl.vs dill,.,' i-.-afdiiii;- 11,,. ilavor of i.-as. A o,,,,,! n.ix- 
""••• "> l">"" of flavor is lu,.-tini,sl)|a('k.t\vo-lirihs ..,,,.„ 
= ""' "nc-hlll, .^•un-|.owd,.r, all l.,.,n.^' oC conrsr of llu« U'st 
(|uahl V. 

/A>/r /(> Mukr (;,>,„/ Tea. 
Scal.l lli,'l,>;,-p„i.s,.t n,'ar ll„. n,,. unld l.,.t, pnt n. 
""■'••'• "" ^^'"' '"HlMii;Mvalrran<ls,.| to draw livr inmnh's. 

Ht'al.ltl„.h'a-|„,L allow two l.-aspoonsfid of tlir Ivst -rr.Mi 
I''' ';' •' I'"" <"• ''o.lniu- wat,r. Sri wIhmv .1 will" luvp 
liol, l)u( not IhhI. Tor liflivn aiinulcs. 

n/dch' Tea. 

I'"/ ••' <l"-"'< or Imilm.^- wairr into 11,,. i„i-pof, s.-t wI„mv it 
;;"' '""'• •"!'' lour t..aspoonsrnl of Im-sI l,la,-k tra. r.Muov,. 
"••;"'""• '■"•-• ^""IsH whnv.t will k,vp V.MV hot fortw.Milv 
nunnh>s. ' -^ 

/ml Tea. 
ir wanlr.l foi. sn, ,,„.,• niakr a .|nar1 oC vcrv slron- Ira l,.| 
stand s,.y,.ral l.o.irs, strain oiV ami srt .>n i(v nntil lurdrd. 
""s IS h,.tl..r than to s,mv,. with icv in thr Ukx , a linu. 
KMUOii .|nic(. IS an iniprov,-ni(>nl . 

CJitu'ohilc. Xo. 1. 

« 'It It in a pint of Imilin- wal.>r and milk mix(>d. Hoi! ton 
imm.tivs. Whip into it an t-- anil swtvtni to taste. 

I 9 iilllil 



Chocolate. No. 2. 

Allow a tablospoonful of chocolate for each cup. Pour 
on boiling" water and allow to thicken, cool with milk, stir 
in an eg'g, add milk and boil twenty minutes. 

Vienna Chocolate. 

Put in a pot one quart of new milk, stir in an ounce of 
F>aker's chocolate mixed to a paste in cold milk, flavor with 
extract of vanilla. Let boil three minutes. 


To one cup of milk and one of cold water add three table- 
spoonsful of grated cocoa. Boil fifteen minutes, pour in a 
teacup of whipped cream, flavor with a few drops of extract 
of orange. 


Dissolve one tablespoonful of broma in one tablespoonful 
of water. Pour in one pint of boiling* milk. Boil ten 
minutes, whip and heat again. Sweeten at the table and 
serve with whipped cream. 




k, stir 

ncc of 
r with 

r in a 

>il ten 
le and 




Tiio hcsl, soup is made oC l(>aii juicy meat llial, is rnsli. 
It is niislakcu ccououiy lo make soups out of cold uical. 

To itiakc ^-ood soup, with scasouiu- pi'o{H'i-i,v coiiuuin-Ird 
is an art, wliicli i-('(|uii'cs jud--iiicMl aud iM-icticc. Mcai 
should be put in cold vvatcr, and h-t stand Ijcl'oro piittiny 
on to boil. 

S('asonin.i4-s for soup may be varied accord in-' to taste. 
The best herbs are sa,i;e, thyme, s\v(>et mai-Joram, mint, 
barley, bay leaf, celery seed and onions. Theiv jmist 
always be a flavor of salt, and a sli-ht tone of pepper. 
Catsup and sauces improve soup. Hice, sa^i;o, l)arle\', 
vermicelli, and macaroni are additions to soup. 

Thickened soup rectuires juore seasonnig- than broth. 

Always skim soup thorou<4'bly. 

For coloring- soup, use browned flour, caramel, fried 
onions or browned butter. 

As it is a gcKul deal of ti-oublt; to make soup daily, it is 
well for the cook to keep soup stock prepared which can 
be used from day to da\'. 

Souj) Stock. 

Take Ave pounds of lean beef, wash aiul |iut in cold water 
without salt, let come to a boil, skim, add a little sail, and 
a very little cold water. Let l)oil six or eight lioui-s. add a 
little pepper, strain, let cool, and remove all the grease. 



Tliis slock will keep sonic lime, juid from it can bo made 
various kinds of soups. Tt) [»rc[)arc soup i'roiii this, cuti off 
a slice of liic Jcliv, add water, seasoning', or wlialcver is 
desired ; boil and skim. A ricli slock can also bo made, l)y 
breaking- a shin of beel' in pieces, l)oilini^-, straining- and 

S<>K2> from Stock. 

Put in llie pol as niiicli slock as needed 
and veyctal)les ; boil, strain and st-rvo. 

a ( 1(1 n Iff soasoning- 

J kef Soup. No. 1. 

Take a soiij) bone, put. in a kettle witb cold water, let it 
boil ; skim, and continue to l)oil live or six hours ; one hour 
before servin.u. ado sliced turnips and potatoes. Stii* in a 
littlo thickenini;' of Hour, let boil, season with pepper, salt 
and lici'bs to taste. 

Ikcf Souj). No. 2. 

Crack the bone of a shin of beef and put on in cold water. 
Let boil two hours and skim. Add I'oiu- turnips, four 
onions, two carrots, and one I'oot of celeiy. When about 
done, add minced pai'sley with salt antl pepper. 

Beef Sonp. No. 3. 

Cut the meat oil" a soup boiu', and plac(> in the kettle with 
some suet to fry brown. Then put the bones in and cover 
with cold water, add ba rley, onions and turnips. 

Beef Souj). No. -4. 

Boil a soup bone foui- houi's, take up, and chop all the 
meat olf, put the bones back in the kettle. SI ^e very thin 
one small onion, six potatoes, and three turnips into the 
soup. Boil until tender. It will improve the soup to add 




rolled cvnckers, or noodles jiisl before liikeii ofT. T;il<(> llie 
meat thai lias l)eeii ciil from Hie hone, chop line, season 
with sail and pepper and one leaeui) of soii|). I'laco hi a 
dish, slice and sei've with the soup. 

Souj), .r La lie hie. 

Take sonp slock, or hiiy three or four pounds of beef. 
Crack all the l)ones. Put in a pot and cox'cr wit h wiiler, 
set over a slow iiiv, Avhere it. will not l)oil. Skim, and atld 
a teacup of cold watei*, let sinuner p'ntly four or live 
houi's. An hour hefore dinner tal<e a (|uart of fresh or 
canned peas, sonu' celery, half a chopped onion, one lai-^c 
sliced potato and a few stici<s of macaroni. l>oil until 
soft, and then force throu^'h a sifter into a stew-[)an with a 
small poi'tion of the li([Uor in which they weii; l)oiletl to 
keep them fi'om l)urnin^', and a small lump of butter. Let 
all stcnv for a few minutes, then ha\in,i;' i-emoved e\-ei'y 
particle of fat from the soup, strain it o\er the \'e,ii'et;ihl(>s. 
Let all cook to^'ether, and add while l)oiliiii4' a little i)arlev 
or rice tlour, melted in cold Avater. Sonu; little dice of 
toasted bread may be put into each phite. When putting 
in salt and pepper, add a t('asi)ooid'ul of sui^ar. 

Ox Tail Sonj). 

Take two tails, wash and put in a ketth^ with on<> .i::allon 
of cold water, and a little salt. Skim olf the broth. When 
the meat is well cooK'ed, take out, tht^ bones, and add a little 
onion, carrot and tojuatoes. Boil until done. 

Good SoujJ. 

Cut in pieces one pound of be(>f, cover with cold water, and 
boil for thre<! hours; let it stand ovei-niiiht ; remove all tlie 
fat, bring- to a boil, cut one canlitlower in slic(>s, the corn 
from cue dozen ears ; break in small pieces one liuart of 



Itiitlci' Ix'ims, slice one (Uiioii. ml llii'cc radislics. uiul add 
all to tlir soup, willi one ,t;i(MMi pepper, and a little salt-. 
( 'ook one lioni', and add one (piart, ol' tomatoes. When 
tender remove. Simmer t lie rest I'oui' lioui's. Wiien nearly 
(lone put in u teacup ol" j'ice. 

Calfs Head Soup. 

Clean the head, and in a .i^allon of Avater with pepper and 
salt. l->oil to pieces and takeout the hones; return 1o llio 
pot with a teacup of mushi'ooni or tomato catsup, a tea- 
s|)oonfid of allspice, one ffrated nuline^-, a tahlespoonful o^ 
hnttei-, two of i)i'OAViiod Hour. Fry the brains, and add. 
When I'eady to serv(^ liave two hard-boiled e^'^'s sliced 
and ])ut on top. 

Mutton Soup. 

Boil a leii' of mntlon for two or three hours, and season 
with salt and pej)pei'. Have plenty of water and boil 
slowly several hours. Just ))cfore serving;' add noodles. 

Scotch Broth. 

Two pounds of the scra.i2;'g-y part of the neck of mutton. 
Cut the meat from the hone, put in a pai-t with one sliced 
tui'iiip, two carrots, one onion, one stalk of celery, one-half 
cup of bai'ley and water, boil f^vntly. Bi'own a spoonful 
of Hour and l)utter ton-ether, stir in the soup Avitli chopped 
parsley, s(>ason with salt and peppei". 

Bonilli Soup. 

Select eii^ht ]"»ounds of tliick brisket of beef : lay in a pot, 
sprink'le ov(>r it three-(piarters of a spoonful of black 
]iep})(M', two of salt, three chojii^'d onions, six cari'ots, and 
two small tui'nips, cover with wat«M', boil five houi's. 
Skim carefully. Put in a bunch of parsley, a little thyme 



and chopped coloi-y. Just boforo 1:ikiii^ up. put a teacup 
of brown su;,^!' in a sUillot and brown, mix through the 

Now take tlie meat off the bones, dip a feather in a well- 
beaten yolk of an e^;-^ and wash the top of the beef, sprink- 
le with bread crumbs, put in a bakiuf^f-pan, and cook very 
slowly. Take a sullicient quantity of the soup and vege- 
tables, add half a teacup of vine^-ar, a spoonful of mush- 
room catsup, a little butter and brown Hour. Pour the 
hot soup over and serv(» with toast. 

Beef Soup tvlth Okra. 

Cut lean steak in small pieces, and fry in butter to- 
g-ether with one sliced onion, j)ut into a soup-kettle with 
water and boil two hours, add one quart of sliced okra, with 
salt and pepper, boil three hours longer, strain and serve. 


Chop raw, lean meat very fine, and to every pound put a 
quart of cold water. Set where it will barely warm in an 
hour. Increase the heat slowly, after the fii'st hour let it 
begin to simmer and come gently to a boil. Keep it in this 
state six hours, stirring now and then. Turn all into a 
large earthen pan, salt to suit taste ; cover to keep free of 
dust and let cool. 

Now squeeze the meat very hard us you take it out from 
the liquid and skim off all the fat. Throw in the shell and 
white of a raw Cf^f:^, put the liquid over the fire in a sauce- 
pan and bring to a (luick boil for a few minutes. Then 
strain slowly through a doth, but do not squeeze. When 
filtered through the liquid should be a clear amber. Bouil- 
lon for parties should be served very hot, for family use it 
can be taken hot or cold. 



Pot an Fell. 

T;iko n f^food-sizod hoof hone nnd rxlrnrl llic iniurow and 
place ill a pot, pul on a slow lire aftfi' covt'i-iii;;- with waU'i", 
and allow 1o siiiiiiicr all day. Nt'xt. inoniiii^' rt'iiioNc tlu' 
f^i'casc, add a la I'.i^'c onion sliick wilh cloves, tomatoes and 
any oilier ve.i;'e1al>les wliicli one mny fancy. Rice or venni- 
celli may also he used; just hefore serving- burn a little 
brown suf^'ar and put in. 

Mock Turtle Soup. 

Take a calf's head, and four ciilf or \)V^s^ feet, put In a 
pot of water and hoil until the bones slip out. (hit the moat 
in pieces an inch loii^", put it back and Imil two liour>^, chop 
the brains, add ei^lit or nine onions and a little i)arsley; 
mix with spices and put in tiie soup, roll six or ei^^ht crack- 
ers Avith lialf a |)ouiid of butter, and when neai'ly done drop 
in. Rub t,h(> yolks of ll\-e hard-boiled e^'^'s l)eateii Aci'y li^'lit, 
lloui" tin,' liaiids and make this paste into l)alls tlu* size of a 
pi;;'eon's e;^74', throw them into the soup live before 
it, is dished. Stir in a lar^'e lablespooiifnl of browned (lour, 
add a teacup of Avalnut catsup and the juice of a lemon. 
Serve with sliced lemon. 

Noodle Sonj). 

Add noodles to beef or any other meat sou]) after strain- 
in^-. C*()olc fifteen or twenty minutes and serve. 


Terrapin Soup. 

Take the meat of a lar^e terrapin, a (piart each of veal 
and chicken slock, season Avith herl)s, pepper and salt and 
put on to boil, add a lar^e slice of ham, one onion, five or 
six cloves, some pai-sley, thyme and sweet marjoram. 
When bc'led low take up and strain, thicken Avith butter 



rolled in (loiir aiid IcI sinimi'i- sl»»\vl_\-. Mix :i Icarup of 
waliiiit' ('atsii|), llic Juice of one jcnioii and a spoonrul of cold 
walci". .Inst, hcfoit' st'r\in,i4' drop in Ihc terrapin e^'^'s or 
half a dozen hai'd-boiled yolks of e;;';;s. 

Cornell Hcef Soup 

When the li(|iiid in which heef and \e^'(>1al)h's Iiav(» been 
boiled ^ets cold skim oM' 1 he .urease, add lonialoes and a 
toaenp of walnni catsup, boil half an hour, add rice oi" any 
ve^'etal)les desired and boil until done. 

SjxiH/'sh Soiq). 

Tako two pounds oC nee k of veal and boil in plenty of 
\vat(U'. ('nt in slices a iiead of celery, two onions, o!ie 
carrot, two apples, put in with the veal and add one ounc(» 
of butter, a few spices, a l»ladeof mace, the rind of a lemon 
and a bmich of sweet herbs. Hoil two hours and |)oui' in a 
([Uart of new milk, let. ixtil and strain the whole. Take the 
stones from twelve oli\-es. cut in slices, throw in l)oilin^ 
water witii a pinch of sii^-ar and salt, strain over tho water. 
Pour the soup in the tm-een. throw in the olives and serve 

French So)>p. 

Tako four pounds of i)eef, mutton or veal and put in a 
pot with watei", boil slowls' and skim, cut. three small car- 
rots, thi'eo onions, one head of celery, a i)unch of tliynie, 
one bay leaf, t.wo tu)'ni|>s, one; onion, and [)ut in with the 
meat. Boil slowly two houi's. 

White Soiq). 

Take a shin of veal, crack' the l)one, and pnt in cold 
water. Boil slowly live houi-s, add a buncli of celery, and one 
white onion. Tliickon with a tablespoontul of corn starch 

jm >m m 





in a qnnvl of new milk. Let il boil and add a teacup of 
rich cream. Serve witli dry loasl.. 

Macaroni Soup. 

M;)ko rich beef sloei^, or boil a 1>eef bone for two hours. 
Parl)oil as imicli macaroni as necessary, cut in small j)ieces, 
throw in the boiliny soup. Serve with cheese grated. 

IkmiUoii Soup. 

Take six pouiuls of the round of beef, put in water 
and bring slowly to a boil. Hkiju and dip out a quart of 
tlie liquor, which put in a sauce-pan and add to it three car- 
rots, thi'ee tui'uips, eight snuill onions, and one large one 
stuck -with cloves, one pint each of string beans and peas, 
one small liead of caulillower, ]>ej)i>er, salt, rice and 
noodles, stew slowly live hours, take up skim ar ^ cool ; 
skim and return to tlie lire, put vegetables back, v^ud boil 
five minutes. 

CIi/cke)i Soup. No. 1. 

Put a chicken in a pot with tliree slices of bacon, and 
plenty of water. L»'t it l)oil well, then |)ut in a spoonful of 
butter, a pint of milk, one c^ij; beaten, peppei", salt and 
celery seed. Let boil. 

Chicken Souj). No. 2. 

Tioil a larg'e-sized cbieks'n, when done add a dozen toma- 
toes, one thin sliced onion, boil twenty minutes, season with 
salt and peppcj*, and beat into two eggs. 

Chicken Souj). No. 3. 

Cut up one chicken, Hour llioroughly, salt and pepper, 
fry brown in a skillet. Put in the soui)-kett]e with gallon 
and a half of water, add one onion, cut up, and Jet boil two 



liours : add two dozon okra pods, and lei boil an hour 

Puree of Fowl, A' La Heme. 

Roast two larp'-sizcd I'owls. clcai- all llic meat ft'om tlio 
boat's, choj) and pound il llioron.i^lily with half a pound of 
boiled rice, dilute it with llirec |)iuts of watei* or soup stock, 
and run it throu^-h a sieve. Take the i)uree up in a soup- 
pot and put it away to cool, then wai'ui. Mix with boiling 
cream and serve. 

Coiifiomme Soup. 

Take one chicken, tiirec |)ounds of beef, one onion, one 
turnip, two carrots, half a cup of sago soaked in cold 
water, add peppei' aiul salt. Cut the beef in pieces and joint 
tlie chicken, put with the vegetal)les on the lire and boil 
for six hours. 

Gumbo Souj). No. 1. 

Two small chickens fried, half a gallon of okra c, i up, 
three onions, one !)unch of pai'sle,\-, oiu' (|uart, of tomatoes, 
a teacup of walnut catsup; put to ])oil in two gallons of 
water. Season to taste. 

Gumbo Souj}. No. 2. 

Frj'- an old oi- vourig chicken, with parsley, pepper, salt, 
onions, and slices of fat bacon. l*ut in a |)ot suilicient 
water for tlie sou|), and add oiu^ quai't of sliced okra, scraps 
of ham oi- any cold meat , Boil two hours. 

(hnuht Souft Vc>. '{. 

Hlice a lai'g«> onion an-. |»o« n, w ith a slice of fat liam to 
l)rown; cut up two .fuaii of okra, tw-. of tomatoes, put 
with a little parsUy into soup-pot i-ook slowly, add a pod 
of red pepper and salt. 

!i :: 



Okra Sou}). 

A fralloii of oki'M, siunc of lomulocs, 1\vo onions, popper, 
salt :incl a spoonful of butter. Boll six hours. 

Ve<jetaUe Soup. No. 1. 

Put oil eiii'ly in tlie luoniiii.u' a 'neef shank, keep boilinj^ 
until two houis before dinner; skim and strain ; add one 
(|uart of peeled tomatoes, one of butter beans, one of ^-rated 
corn, one of ehoppcnl eal)l)a.i;'e, one of sliced potatoes, two 
lari^'e turnips, one carrot, one onion, a tabh^spoonful of 
Hour rubbed into a t«'acup of milk, same of lu'own su;^'ar 
with pe|)per and salt. Boil onc^ hour and serve. 

Veijcfohh' Soup. No. 2. 

Four onions, thriM^ turnips, four carrots, one small cab- 
bajL^-e, one pint of tomatoes, one of butXer beans, and a bunch 
of j^'^veet herbs. P)oil until done; add a (piart- of soup stock ; 
take two tablesi)oonful of bullcr and one of Hour, heat, to 
cream: pepp«'raiid salt to taste; add a spoonful of su^'ar. 
S«M'\e with fried iu'cad chips. 

Celery Soup. 

I*iit thret' quarts of milk ovei' the fire to boil ; mix to- 
jHet,ner over the lire ten ounces of butter aiul a little Hour; 
season with salt and pepper. Trim six stalK's of celei'y, 
boil until t^endcr, riih throu;.;h the silver with a wooden 
spoon and mix the paste with the soup. 

Poor Mmi\^ Soup. 

Put an ounce of butter into a sauce-pan with tlii-ee minced 
onions ami fr,\ : add a tablespoonful of Hour, then one 
cpiart of soup stock of beef y-ravN , with choppec' carrots, 
tui'uips, celery, h-eks and pai'sley boiled into it. 8tir until 







it boils; season witli sail ami [H-pper. Cut soiiio crusts of 
broad, dry them in the stove, and throw into the soup. 

EcoiiouUcal iSuiq). 
Put all the bits of bread or cold meat left from dinner 
into a soup-kettle. Cut u|) one cariot, one sweet potato, a 
teacup of chopped cal)ba.i;e, one onion. Boil slowly two 
hours, tl:en add hall" a dozen tomatoes and a pint of yreen 
corn. Boil and strain. 

Green Pea Soup. 

Boil thi'ee |)iuts of shelled peas iu three <|uarts of water; 
when soft work throui^li the colander; add a little water; 
return the pulp to the pot in which it was boiled, add a 
head of lettuce, half a pint more of |)eas; l)oil li;rf;in hour; 
season and thicken with two lablespoonfuls of Hour. 

Swiss Soup. 

To Ave gallons of water add six potatoes, three turnips ; 
boil fivt! hours, add butter t he six,e of an eg'jj;' ; season with 
salt and pepper. 

Tomato Soup. No. 1. 

Skin and strain one .gallon of stock ; take three quarts 
of tomatoes, skin and put in the stock. Make a paste of 
butter and Hour antl stir in. 

Tomato Soup. No. 2. 

One can of tomatoes, a shin of beef, and a gallon of water. 
Boil six lioui's, strain, and add one tablespoonful of 
Worcester sauce, and same of brown suf^ar ; ,sult and pep- 
per to taste. 

il lll^ 



Mock Oyster Soup. 

Take one i)iiit of touiiitocs, caimcd oi- Uvah, and put to 
boil in half gallon of milk, slii- in one oiinc-o of l)utt('r, and 
half a teaspoonfiil of soda. Lot boil and skim. Bj-eak in 
pieces lialf a pound of crackers, thi-ovv in the soup and let 
boil up. Stiusoii with salt and pepper. 

Asparwius Soup. 

Parboil the aspara^nis uitli as much watei- as will cover 
it, pour in new milk, add l)utter, pei)per, salt and crackers. 

Potato Soup. 

Pour two quarts of watei- on six or seven potatoes, boil 
down, take the potatoes up, mash, season, and return to 
the same water, with pepper, salt, an ounce of butter, one 
quart of sweet milk. 

Soup Malgre. 

Prepare a bunch of celery, a head of lettuce, and a hand- 
ful of parsley. Stew in a kettle on the lire, and put in half 
a pound of butter. Then piil in live or six onions, when the 
onion and butter brown, stir in the other ve^'etables. Shake 
for fifteen minutes, then sift in a tal)l( spoonful of (lour. 
Pour over a gallon of water. Salt and p«'pper, boil slowly. 
If in season stir in a pint of peas or corn. Beat the yolks 
of two eggs with a teacup of walnut catsup. 


Spinach Souj). 

Boil a piece of beef or use soup stock. Boil the spinach 
with butter, pepper and salt, sti-ain, and add a cup of cream. 
Drop in raw eggs^ one for each person. Serve with dry 










I tlie 

■ i 






■, , 

Game Soup. 

Roast until half done two prairio hons, and put hi a kotth^ 
with llvo pints of watoi", add one cai'i'ot, two stalks of 
parsley, one of celery, one onion, a bay leaf, pepper and 
salt. Boil two hours and strain. 

Egg Sojip. 

Slice two onions, fry bi'own, add three pints of water, and 
boil; add salt, p('|)i)('r, and a piiirh of su^ar; stir until the 
soup has thiekent'il, remove from the lire, and mix in 
fi^radually the yolks o. '"oui- (\i;,i;-s Ix'aten. Have ready in 
the soup-tureen, two ounces of [)ulled bread, pour the soup 
over and serve. 

Semolina Soup. 

Use Italian semolina. Boil a (piarter of pound in a 
quart of water twenty miuutcvs. When dojie add the sem- 
olina to a quart of good stock. Boil and serve. 

Pilau— The Turkish Soup. 

Put ihree slices of i-aw ham in a soup-kettle, also a 
knuckle of veal, a lai-ge fat chicken, and such vegetables 
as desired. Bod slowly. Wlien the nuMits ai-e all (h)iie. 
take them up and trim the meat carefully from tlie bones. 
Put in a kettle with a little rice and th(> licpior in which they 
were boiled; season with cayenne peppej-. lioil and add 
ounces of raisins, dried currants and stoned cherries. Boil 
twenty minutes and serve. 

Julienne 3oup. 

Scrape two carrots and two turnips, and cut in nieces 
an inch long, put them in a sauce-pan with two ounces of 
butter, a teacup of chopped cabbage, half an onion fried in 
butter; salt and pepper to taste. Boil two hours. 



Bc'dii Soiqx 

Boil ;i soup bone in ;» .million of wiilci-. ;i(l(l ;i piul of dry 
Ix'Uiis, boil 1 w o lioiii's ; Just bcl'oic sccxiiiii- sprinkjc in bread 
o'uiiibs, so-asoii Willi sail and p('])pt'r, servo with raw onions 
sliced very thin. 

Turfle Bean Sonp. 

Sonk 0110 pint of black beans, put in a ii'allon of water 
with beef bones and slices of salt pork; boil four hours; 
strain, season with salt, jtepper, do ■ s and lemon juice. 
Put in slices of lemon and sliced hard-boiled e^'^-s. 

Meuthtis Ik'iui Son]). 

Koil one pint of l)eans, season willi pepper, salt and lemon 
juice, add an ounce of b ..icr, a 1eacu[) of sweet cream and 
crackers broken. Let boil and serve. 



Oij^ter Soif2>. No. 1. 

Sepai'ate li\'e do/,(Mi fresh (tysters from the liquor ; put 
the latter on to boil, add salt, pepper and on(> |»int of new 
milk, half a pound of I»nt1er and two broken e^'^'s. AVhen 
the soup boils pour in the oysters. 

Oyster Soup. No. 2. 

Strain the licpioi- from two (piarts of oystei's and put in a 
kettle. Heat lialf a i^-allon of new milk, season Avith salt 
and peppei', Rnl) thi'e<' ounces of butter in a little flour, 
stir into the milk, add Ihe licjuor, stir \V(»11 and pour in tlic 
oysters. Break three dozen crackers and throw in. Boil. 



Crab Son]). 

Take two tlozoii crabs and put in a ^'allon of water, Hrst 
taking' oil' the shells. Siiiimei' for half an hour; skiin and 
put in tho hock of a ham or a piece of lean salt pork ; strain 
in tho Juice of a dozen tomatoes ; pour in a teacup of walnut 
catsup ; season with salt and pepper. 

F/sh Chowder. 

Take a haddock of three pounds and cut up. Put in the 
bottom of a pot live or six slices of salt poi-k ; fry brown, 
then add thre«; onions, on which put a layer of lish, spi-inkle 
with bread ci'umbs and put a layer of sliced potatoes. Sea- 
son with salt, i)epper and the juice of a lemon. Pour water 
over and let cook; when nearly cone, add lialf a f^-allon of 
milk and let scald. Just before dishiiii;- pour in a cup of 
tomato catsup. 

Catfish Soup. 

Take two lars"e or five small white cattish, cut off the 
heads and skin, cut up and put in a pot with a pound of 
ham, one lar^e onion, pepper and salt, cover with water 
and stew until done ; beat tlic yolks of four e^-^s, a table- 
spoonfid of butter with two of Hour, and stir in a pint of 
cream. Strain, and pour in the cream, let boil and serve. 

m a 

h salt 

Lobster or Crab Sotip. 

Boil a dozen crabs or two lobsters. Pick out the meat, 
pound the shells in a mortar, and boil three hours in a half 
/gallon of water. Then chop tlu» meat, fry one onion in 
butter, into which put tlu^ fish, and warm a few minutes, 
then thicken with a little flour. Stir and add the water in 
which the shells were boiled. Put all in a k«4tle over the 
fire and boil one hour, add a quart of new milk. 




! fi 

! m 

Fish Snyp. 

Slice two (niions and fey in butici-, add tlirco pounds of any 
kind of lisli desired, eliop up one caiTot, a little pai'sley, 
thyme and ^ai-iie, cover with cokl water, boil two hours. 
Pour in a pint of cream, season with salt, |)e])per and the 
juice of one lemon. 

Chun Soffj). 

' Put in one ^-allon of wat«M' foui- chopped onions, two 
ounces of butter, a small hunch of parsley and thyme. 
Open three dozen clams, clioj) line and |)ut in the kettle; 
boil half an lioiii". Tliickeii with grated ci'ackers. Just 
before taking- up pour in a quart of new milk. 

Tarile Soup. 

Kill the turtle and han^- it up to i)leed. Then scald and 
scrape. Break the shells to pieces and put in a pot, also the 
meats. Lay aside the tins and e.i;'^'s. Chop two onions 
with parslt^y, thyme, pepper and spices. Boil two hours, 
then thicken with ^-rated crackers and butter rubbed to- 
Pfother. An hour before dishiiifir, take the parts laid aside, 
roll them in flour, fry in butter, and put them with the 
cf^ffs in the soup. Just Ix'foi-e serving, scpieeze in juice of 
one lemon and pour in a teacup of walnut catsup. 







Care shoiiUI be taken in selecting- lish in order thai it 
may be fresh and sound. Wlien iVrsIi, lisli is liai-d to the 
pressure of tlie lin^vr, llic .i^ills voi\ and llie eyes Tuli. 

Fish should be scaled and cleaned proiu-rly on a ih-y table 
and not in water. As little water should he used as jiossi- 
ble. When divssed, place on ice, and cook immediately. 
Rub well with salt. 

To boil lish, put in boiling- water and sinuner slowly. 

In frying- be careful to have lard ' oiling- hot. 

In making- sauces for lish never use the water in which 
they wei-e cooked. 

To Fnj Perch. 

Sprinkle with salt and divd-'c with cracker-dust or corn 
meal. When tlu' lard l»oils, |)ut in the lish, bi-own and 
turn. Season with salt and pepper. 

To Fnj Trout. 

Split the fish down the back, insei't a slice of fat pork. 
Squeeze lemon juice over it, fry bi-own and sprinkle with 
cracker-dust, })rown again. 

To Dress any Kind of Fish. 

Dredg-o well with Hour, salt and pe|ii)er, fry brown in 
boiling hot lard. Take half a pound of butter and put in an- 




oIImm" ffyiii>i:-p!iii, si if I' into il, liii-^'c i'i|)(* tomiitoos and a 
lilllu niiiicrd onion. Wiuii Tried, add a tcacnp of t'lvain, 
soiuc! pounded cloves, a lablespoont'id of viiie^'ar and a tea- 
en]) of niushrooni calbUp. rul in tho lisli and turn in this 


To Fry Ih'ook Trout, Perch or any Small Fish. 

Aftei- cleaning" llie fisli, wi'ap in a diy lo\v(>l for ten min- 
utes ; season witJi salt and pe])por, roll in corn meal and 
fry in hot lard. 

Frtjfm/ Fish. 

The proper method of frying- llsh is simply' boiling in lard. 
French cooks n(!ver use butter, as tlu' color is not ^'ood, but 
give the j)i'eferenci' to beef fat . The ^i-eat secret of success 
is to liuvc the fat at the proper temperature before putting 


in the fish. Experienced cooks know just when the boiling 
point is reached, but for the beginnei- this is difiicult to 
decide : a good test is to di'op in a piece of dough or a bit 
of bread, if it browns in a minute, the fat is at the proper 




To I! roil 

Any small fish, or llic steaks of a lai',i;H' flsli at-c nice 
broilt'il. Prcpai'o as foi' frying': I'lil) the bai's o!' t iic grid- 
iron with butter, then phice the lisli sl<in down, do not turn 
until nearly doiu', and l)i'oil slowly. Take up and lay in a 
disJi with butter, i)epper and suit. 


To Broil Mackerel. 

If the mackerel is fi-esh, scale and dry, pep))er and salt, 
broil on a fiTid-iron. Alter it is well done, put on a biilterni 
dish, pour mushi-oom sauce over it. 


jit to 

la bit 


Brook Trout. 

If small fry with salt pork, if lar^-e boil and serve with 
drawn buttei*. 


Boiled Fish. 

Anj^ larffe, firm fish is nice billed. To boil cover with 
water and salt. Simmer slowly half an houi-, and serve 
with drawn butter or any fish sauce. 




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If §40 









WEBSTER, N.Y. 14580 

(716) 872-4503 





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Ijoilvd Ilass. 

Put suniciciit wattM' ill a pot to conht tlie fish, add half a 
t(!acii|) of \ iii(',i;'Mi', one 1al)l»'S|)ooiiriil of sail, with ])cpper, 
one onion, a l)la(l(' of mace. Sow up the lisii in a piece of 
ch'aii iunslin. I'oil slowlv lialf an iionr llirn iiioi'e rapidlv. 
Unwi'aj), and pour ovci- a cii]) of drawn I)n1tei'. 

7h Jloil a Hliiul. 

Put on in cold water, with a l('acii[) of vinegar, a httle 
garlic an(.l salt. When done, lay in a disli, and garnisli 
witli scraped horse-radish. Have a sauce of melted butter 
ill wiiicii pill inushrooiii or walnut catsup. 



Tt^r; " 


Boiled Rock-fish. 

Rul) u'itli salt and peppiM'. Put whole in a long pan, 
cover witii water, add salt and pepper. Boil three hours. 
Serve wit li egi;" sauce verv liot. 


Boiled BaJmon. 

In boiling salmon, take care to hit on the medium between 
redness and dryness. Sew salmon up in a cloth, covei- with 
warm water, and simmcM' until th)ne. Take from the cloth, 
have ready a hot (Ush, and lay the fish on it. Serve with 
lobster sauce and sliced lemon. 




Boiled Cod-JisJi. 
Tako n firsh cnd-fisli, pin in ;, naj)kin, cover with cold 
\val«,M-, iji wliicli |)nl, sail :in(l -ralcd liorse-radisli. Soi'vc 
Willi ey^- sauce. 

Ih Dress a Cod's Hpad and Sfmnlders. 
Take out llie -ills and Die blood iVoni tlie bones. Wash 
the head a.ul j-ui) witli salt and water, add a teacup of vhie- 
gar, boil gently an hour ; take up and skin, put in a baking- 
pan, dredge willi Hour, and baste with butter. When 
brown, dish, and garnish with sliced lemon and lobster 


Boiled TIaJihuf. 

Take a Ihick solid pi(>ce, noui- a cloth and pin up the fish 
in it. Put in well-salted wai(>r and boil. Serve with mush- 
room sauce. 

To Make a Curry of Catfish. 
Take the fish and cut in pieces, put in a stew-pan with a 
quart of water, two onions and chopped pai'sley, let them 
stew gently till the wat ei- is low, take the fish out and lay 
in a dish, rub a spoonful of butter into one of Hour, add a 
teacup of curry pow^der, thicken the gravy witli it, and 
pour over the fish. 

m -a-Mm 




To r>()ll Sturrjeon. 

Leave the skin on, which must he nicely scraped, lake out 
the gristle, rub with salt and let it lie an houi*, llicn put to 
boil in cold watei-, in which put snlt, ^y-ai'lic, and a few 
cloves. When dislied, pour over it nielled hutter Avith 
parsley, a spoonful of mushroom catsup, the juice of a 
lemon, and a tahlespoonful of pepper vinegar. Halibut 
may be boiled in the same way. 

Bahed Fish. 

Make a dressing" of bread-crumbs, butter, salt and pep- 
per, mix with one egg. Fill the lish, sew up, lay in a baking- 
pan, bake an hour ; baste with butt(>r. Serve with mush- 
room sauce. 


Baked Rock-fish. 

Make a dressing- of two onions, a pint of bread-crumbs, 
salt, pepper, butter anil the yolks of two eggs, mix and put 
in the lish. Sjirinkle with popp(n% rub wc^ll with butter and 
bake two hours. Serve with lish ;-;auce. 


Baked Shad. 

Open the shad down the back and salt, prepare a stulTing 
as for the rock-tish, and lill the body. Put in a ])an, cover 
with slices of poi'k, baste, bake slowly two hours. Seiwe 
with celery sauce. 







Baked Sfunjeon. 

Put tlie fish ill cold wiitci- loi- an iioiir Ix't'orc c•()okiIl.^•, 
tlieii put ilia [K)t Willi boiliii.n' waler and a teacup of vinegar, 
boil lialf an houi'. Take u[), brush over with a beaten e^-i^', 
sift in ci'ackei'-diist, put in a l)an, baste with butler and lei 
brown. Serxe with anchovy sauce and fried potato-balls. 


Baked Cat, Pike, or Lake-jish. 

Soak bi'cad ci'unibs in soup stock, mix with l)ultei-, salt, 
pepper, two new ei;"A;s and swoet herl)s. Fill the lisli aiul 
sew up. Bake forty minutes. Serve with its own j^ravy. 


Baked Black-fish. 

Rub well with salt. For stulllng- take two ounces of beef 
dripping's, one of salt pork, with sweet hci-bs, put in a fry- 
ing'-pan and fry bi-own, add a tablespoonful of chopped 
capers, a little salt, white pepper, grated crackers, and 
melted butter, mix all together and |,ut inside the lish. 
Bake two hours. Servo with fi'ied bread and caper sauce. 


Ikilced Salnum. 

Spi'iiiklc willi jicppcr iind sail, la,\- tlic lisli on a ^Tato in 
a l)akiii;L;'-paii, put in 1 lie oxen, and Irisic wit li biiltri'. and 
(»nr tahlcspdonrul of nnislicooni catsup : hoiland poui- oxer 
llic lisli. Sift brow nrd .i^rat cd cracker ovci'. (jrarnish with 
sliced lemon. hars. 

H((/iii()i>, or f^hinjcon Steak. 

Cut in steak' pieces, I'eat up the voiles oT s<'ve)'al eiir^Li's, 
dip in tlie (isli, roll in i^'rated cracker. Ma\'e reads' boiling" 
lard, (Iroj) in and i)oiL 


Barhocvcd Fish. 

Fish of any kind, shad, sturgeon, salmon, oi^ cod-fish 
may bo l)arl)ecued. Split, [x^pjier and salt, put on a g'l'id- 
iron. I'aste wiliv buttiM', cook' veiy slowly, turnin,i4' often. 
Brown l)Utter and Hour lo^t'thei', atkl salt and pe|)per. 
Serve hot with jjlenty of g-i'a\'y. 






Scolloped St f or/con. 

Boil six |)()im(ls of st iir,i:'('()ii, slmd will ;insw(M', wlicii cold 
I)ick 1o pieces and S(|ucc/c diy ; make a di'cvssin^' as for 
salad, and pour ovci- 


Creamed Fish. 

Boil any fresh fish, pick to pieces, mix in one ([uai't of 
cream, two tablespoonfuls of ilour, one onion, and half a 
pound of butter. Set on the (ire and stir until thick. Then 
|)ut a layer of the nnxture in a dee[) pan, over it spread 
crackei's and butter; do this alternately until the dish is 
full. Bake browu. 


Halibut Stew. 

Boil one pound of lia1il)ut, cliop fine, add six well-beaten 
(>g';^•s and one cup of butter, with salt and pepper to taste. 
Put in a stew-pan and cook until the eg'g's are done. Serve 
on toast. 



Fish (lioirdcv. 

Put slices of s;il1 poi k on 1li(» bottom of a pot and fry 
(.'iMsp, take out and chop line, tlicu |)ut a layer of au\' ficsli 
lisli cut in small pieces, a iayei- of broken crackei's \\\\\\ tlie 
pork and ciio[)i)ed onions, then another layer of llsli until 
all is in; cover with water and stew until done. Tiiicken 
and season the yi'avy. 


stewed Fish. 

Put any kind of l^resh iisli desired in a kettle to })oil. 
Stew one onion, a teacup of l)utter and a tablespoonful of 
vine,<^'ar to.jj;'ethei'. Mix the yolks of fonr ha I'd- boiled e^-^'s, 
the juice of two lemons, a tablespoonful of ci'ackei'-dust, 
and boil. When done, put in salt, pepper and sweet herbs. 
Pour over the lisli. 


Fish a La Creole. 

Cut in pieces any firm fisli. sprinkle with salt, pepper and 
fiour; fry brown. Take up and put in a pot with chopped 
onions. Pour in as much vine.crar and water as will cover 
it; mix with olive oil, pounded mace and spice ; cover the 
pot close and stew slowly. Garnish with sweet fennel. 




To Dress Salt Fish. 

Wash the flsh and lay in I'lvsli water ovciMii.ii'hl, then 
place in a lish-kettle, spi'inkle wilh ^;-i'()inul cloves, peppef, 
ft-ar1ic, salt and sweet herbs, witli a pint of vine.^'ai'. Roll 
lialf a pound of butter in Ihmi-, and put in small pieces over 
the (ish. Simmer half an houi'. Take the lish up and pour 
the gravy over it. Garnish with parsley. 

Boiled Salt Cod-fish. 

Boil over a slow lire. Season with salt and pepper. 
Serve with c<j;'j; sauce. Garnish with parsley and rin;;s of 
hard-boiled egys. 


To Cook Cod-fish. 

Soak overnig-ht, boil until done, pick the meat off the 
bones, and add four hard-boiletl e,i;'gs, six potatoes mashed ; 
put in a stew-pan with a teacup of hot water, salt: and 
mustard. Boil half an hour, and put in half a pound of 
butter rolled in flour. 

To Dress Cod Sounds. 

Soak your sounds as you do the salt cod and boil them in 
plenty of milk ; when they are white and tender, take up 
and serve with egg sauce. 




( OH Tounl. 

■ T;ik(' ;i (|ii;it'l of luiiiccd cod-lisli, lliat 'i;is been soaK'cd 

ill cold walcr l()ii,i:' ciioii^li lo tVrslicii, |>ii1 in a skillrl witli 

civain, biittci' and pi'itpt'i'. IjcI boil up and lui'Ji out on 
buttert'cl toast. 

Cnd-fish nails 

Ono pint of inincod, cold cod-lish, t wo of mashed potatoes, 
tlic yolks of three e,J4't;'s beaten. Season willi pe[)pei' and 
salt ; foi'ni in cakes and U-\ bi'own in boilin.i;- lard. 


Boiled Mackerel. 

Soak and |)ut in l>oilin,i;' watei- foe five minutes ; take up 
and i)our melted butter over it. 

Broiled Mackerel. 

Soak in fi-c .-.h watei-, wijie dry, butter and lay on the 
yj'id-ii'on. Dress witli melted butter. 

Fried Mackerel. 

Soak nnd wipe dry, spriidsle with cracker-dust, or corn 
meal. Fry t)ro\vn in hot lard. Serve with melted butter 
and choi)ped pai-sley. 




P>r(>ili',l Sail Ualihiit. 

Slic' halihnt, pepper and hiill.M', \-u\\ 
\n\)[\ uii a hut ^Tid-ifoii. 

ill cruckcr-ilust, 


A'f/,7 SfiHcc. 

H"ilf<"H-,.«Ksl,„nl, li,-st,.l„.|, lulril,,. nhil,.s1l„.„ „„| 

I" "•,v„Us.u,,,ld,o,,alM,.«,.||,n., |,„M, r a ,„„„„1 ,„. 

iiuiier, lei hull, 

hiaKvc for /'"/.si/. 

Take o.vster soup, on,, pint. s,,neexe in the jniee of one 
lemon, and two ui'an^vs. a little walnut eafsu,,. I„.i |,oij. 

Shriiii[) Sauce, 

Take Jiair a pint of shrimps, a littl(> lohst^er hutte.' with 
a^poonful of an.hovv liquor, and a teacup of vme^,,;. L,t 

Fish Sauce. No. l. 


wo ounces of l)utter, volks of H, 

of flour 


juicr of a loiiun, salt to taste. Boil 

■«' t',--s, tab], .spoonful 

on(. minute. 

Fish Sauce. N't 


Take a pint of drawn butt(.r, tliicl 
yolks of ei.ij;-lit e^-\s, cliop the white 
add a tabjespoonful of pej)|K.r s 

each. Season witli th 

the fish and put slices of le 

<cn witli the mashed 

■s vvvy line and mix in, 

auce. and Frencii mustard' 

our over 

ynie, salt and parsley. } 


mon on top. 



To one infill of l)oil 


watei', add as mucli milk, st 

two tablespoonfuls of butter rolled in llo 

ii" in 

ur, as it tlii'jkens. 



cliop llir yolk' of ;i iKiid-lxulcd c;^'^' and st ir w i1 li ;i bralcii 
law one in llic sauce, willi |)c|»|i<m', .sail and llic Juice ol' a 
lemon. Poui' over boiled or baked lisli. Sauce. 

Take llio voiles of rduc e;4\i;s, inasli willi niiisia rd. peppei', 
sail, salad oil, xine^ar and walnut calsiip. r»»ur oxer 
boiled lisli. 

Cd/.sup Saucp. 

Talce a 1ea(Mi|) (»r di'awn itiilter. hall" a teacup eacli (tf to- 
mato, nmsbroom and walnut catsups, a tablespoiud'u! (if 
\'itie.i4'ar, the Juice (if (Uie lemon, pepper and salt. I)eat all 
together but do not cook. Spice \riy bi,i;ldy. 

Sditce for lloilcd Fi.sli. 

Take a lohslor, put in boiling;' water for ball' an hour, 
take t he meat out . pull in bits, and put in a saiu-e-pan with 
butter, the Juice of a lenu)n, a tablespooid'ul of walmit cat- 
sn|), horse-radish, mace, salt, pep])er and mustai'd. Boil 
one minute. 

Ihiiier Sauce for Fish. 

Beat a cup of l)utterand a tablespooid'ul ol" Mom-. Pour 
over a .yill of hot water and siM over thelii'c. Add a tea- 
spoonful of Woi'ccslershii'c sauc(>. 

Burnt Buffer for F/'.s/i E(/(js. 

Put two ounces of luitter into a fi'yinij;-pan, set on the 
lire, Avhen very brown put in half a teacup of vineg'ar, pep- 
per and salt. 

Liver Sauce for Fish. 

Boil fish liver, mash, and in di-awu butter, put in a little 
black pepp(U', tomato catsup and salt, with the the juice of 
two oranges. 

sirKi.i, I'lsu. 




Chst.Ms foi'in :iii imi)(>rt;iiil nrt icic (if fiwid not (»tily od iic- 
*•"""' "I' lli''ii' iiiHriliNi" (|li;ilili,>.s ImiI ;is well \n[- lli.'riisc 
\^i^li wliKli llic_\- ;iiv |)iv|);iiv(| n.r llir laltic ;iii(l I lie -i'lval, 
v;ifi('l\ (»r \\;i.\s ill wiiicli 1 licy m;i\- Uc cool^cd and served. 
No u, 'IN- are tlieyso delicious and uliolesoine as from tlie 
shell raw. 'I'o l»e ealeii in lliis wax tlie\- should Ite kept in 
a cool place. A pretty way lo ser\e Ihem is to lake a lar.i^c 
l)locK' of ice, make in it an excavation, in which set a ,i;'lass 
dish, lillin.n' i<'t' "vcr its sides: l;i\- the oxsters in the dish, 
s|)i-inkh' with peppei- and salt, and lay slices ol' lemon 

Sfcfccd Of/sfcr.s. Xo. 1. 

Put half a f)onn(l of I)ii1ter in a sance-|)an and melt : add 
pepper and salt, one ])int of oystur li(iuor; l)oil and put m 
the ovstors. 

SfpicpcJ (hfsiprs. No. 'I. 

Put a (juart of oyst(>rsiri a kett le with salt :ind popper, 
let siniiiier, lake the oysters out and i)u1 in a l)owl of 
bi'oken crackers mixed with hntter : poui" the boiling'' li(|Uoi' 
(in which has been poured a teacup of cream) over tlu) 
()ysters, Let stancl a few ininu1;es and serve, 




Oijxhr S/cir. 

Pul li(|ii(>r from oyslcr.s o'l I he lire. Id boil, season with 
Imttcraiid ix'pprr and ;;(!(! I he (nstcrs. Boil our minute. 

Mdri/hii/d Oi/sfcr S(('H\ 

Put llic oyslci' li(iiH)i' in a saiuT-|)an and let siiiinici', Ihen 
inl> llic yoiivs of Ihi't'c hard-ltoih'd (',i;',i;-s and one spoonful 
of lloiu" loj^-cl her and stir in with hall' a pound of l)uttt'r, 
pt'ppci', the Juice ol' one lemon, and tlie oysters. Let- boil 
li\e minutes and dish. 

SIcfdiicd Of/.sfcrs. 

Jj[iy some oysters in the shell (»n a steamei', set ovei' 
a jiot of hoilin,::- water, until the shells open. Serve at oncc^ 
with salt and hits of Ixdter. 

Boiled Oi/.s/cr.s. 

Wash oyster shells cli^an, put in a small willow basket, 
and serve llic oystcj's on the half-shell. 

Fried ()!/,sfer.s. Xo. 1. 

iJrain and wipe. Poll each (»\st(M' in beaten e,u',i;'s, then in 
cracker-dust, |)epper ai;d salt : \'i\v in i)oilini;' lard. 

Fri<(l Oi/slers. Xo. ■>. 

Dip the oystei's in llie beaten x'olks of e,i;',i;'s. season wit ti 
salt and pepper, roll in corn meal, and \'ry in butter and 
beef drippi Ilia's. Ser\eon toast. 

Fried Ousters. Xo. ;>. 

Take lar.n'e fivsh oystei's, have i-eady crackei'-dnst , mix 
in it oiu' teaspoonful of salt, lake one oyster at a time, 
I'oii in the cracker-dust, and lay on a board; let reirjaiii 

siFKi.i. risn. 


1 iiiiiiiilcs, IIkmi (lip ill h,';i1 

(•I':ic,<cr-(liis1 :i,i;';iiii. I,,.] s1;iih| li;il| 

ni t'.u-'s. ;ill(i .foil ill II, 

i'.\ iiil;'-|);iii one poiilid )t' |;ir 

;ill Immii'. Ileal i, 

I a 

ovstci's. Fi'\- brown.\ 

\vli("ii hoiliii-- drop In the 

s('r\(' \('i-_\- lioi, as huoi) as I'ric'd. 

Of/sfcrs in Ihi' Shell. 
OjXMi Ihc sli,>Il.. Mrll> i.iitlrr will, p.-pp^r aiul salt 

roll Ihc ovslcrs in il. and |ax- | 


('acli a liHlc U'lnoii iui 

II ilic she 

addini:- ) 


(•(' : cov 

<'i' witji brcad-criiiiihs. place in 

II pan and set in llic oven. Serve in the hoi si 



'ricdsfivcd Oi/stcr.s. 

Set foil)' dozen oysl 
pint of chick-en l»rolli 
bunch of parsli\\-, l h \- 
siinnier l\v<'n1y minutes. Then si 
corn stai'ch. mixed in a cup of cream 

t'l's in their li<|iior on tli(> fire will 
or soup stock, mince on 

1 a 

I' onion, a, 


sweet- marjoram, and pepper; let 
u add a leaspoonful of 

oysters with an ounce of butter. 15eat 

when it boils add the 


Ill e,i4-,<;- and stir in, 

with sall^ and pepper. JScjueeze over it some 1 


Den' J Jed 0?/,<^fpr.s. 

Pntn lay(>r of oystei-s in a pan, spread with broad-mimbs, 
black and ivd pepp,>r. salt . butter, mustard and vine^-ar. 
tut m ailtMMiate layers and l)ake. 

Broiled Ot/sfers. 


llace oysters on an oystei- -rid-ii-on over a quick Piim' 
D'p in melted butter, a nd lay on the fj-i-id-ii-on a^-ain. G; 
nish witli horse-radish and serve on toast. 


Panned Oi/.sters. 
Cut stale bread in thin slices, make them fit patty-pans, 
to;\st and butter, plac.> in the pans. Moisten with' oyster 



li(|iior, llu'1,1 ])]aci' on llic toasi a laxcr of oysters, sprinkle 
with l)<'l)|»»'i', and j)ul l)it' oi" ImiIIo' on to]). Place! the j)ans 
in llie sto\e and eover ; cool< ten iiiiiuites, spj-iiil^le with 
salt. Serve in the patty-pans. 

Hcalloped OijHtcrs. No. 1. 

(*iMish a dozen fresli crackers, pnt a la^•(>r in ttic bottom 
of a hntlert'd dish, wet withoxsler hcjuorand a htt Icci'eam. 
Next put a la\'er of o\s1crs, spriiikU' with salt, pepper ami 
Idilter. then anolher ia,\'er of ciackers. and soon until tlic 
dishis lilled. I>eat an e.u'.u' with hntter and cracker-dust 
and s[)j'ead over the to[) ; boil twenty minutes. 


Scalloped Oi/sfcr.s. No. 3. 

Put in the scallop shells as many oysters as they will 
hold, s(Mson with butter. pe|)|>er and salt, spread with 
cracker-crumbs. Cook until done in !he oven. 

Oijslcr Fritters. 

Drain otT the liqnoi-, t^oil and skim. Peat three e.srprs in a 
cnp of ci-eau) ; salt. pei)per and flour enon.ii'h to make a stitT 
battel-. Have i-eady boiling- lard. Drop one oyster at a 
time in the batter take ont and fi-y. 

Oijster OnieJef. 

Beat six, a cnp of rich milk' seasoned with salt and 
pepper t o,£rct her, ponr into an omel(>t-pa]i with a spoonfnl 
of bntter. Oho]) a dozen oysters and drop in ; fry brown, 
Fold over and servo iramediatelv. 



Oij.slrr S/iorf Ca/,-c. 
Make a .rood sl,o,1 .-akr ;nul I.akr on pio-platos, pul a 
qua.' ol „,rs on ;. ,st„v. uilh a liltl. ualrr, half a ,.,i,, 
ol ini k, a ,i:-u,Hl-..izr.l ,,i,re of hult.M-, salt and |„>,,,h.,. ihirk- 
"•'^;'1''--'tal,l,.s,)o„nrMl,)ni,H,r. WIhmi 1 laM-akvs a,v i,;,k..d 
s!>lil and spmid the oysters beluee.. and some on top 

0/j.s(er Pates. 

Stew some oyster witk a litll.. nnln.eo, butter and ovste 
juor. Wlien stewed a tew nnniit 
shells of pnir paste haked in little 

iquor. When st.'wed a tew minutrs take np to cool, ihive 

t hi-ee oysters in each. 

pie-pans and lay two or 

Outlet' Pic. 
Put rieh i)ast(> in a deep pan. J>ut in the ovsters, season 
^vitli l.ntter, pepper and salt, add en.shed 'era.-kers and 
l-";'"1'<; oyster li,,nor. When fnll enve,- Ih. pan with 
paste and bake brown. 

Curried Oysters. 
P>d oyster li,,u,.r from a <|nar1 of oysters in a sanee-pan 
add hall a teaenp of but t.-r. 1 wo tablrspoonfuls (»f ||„ur and 
one of curry p,»wder; 1,-1 boil, add the oystei's and serve. 

Ouster Chowder. 
Take three slices of pi^-kled pork, two onions and tluve 
potatoes: bod nntil nearly done. Soak dozen crackers 
put into the pot live dozen oysters, one of milk flM> 
crackers, witJi salt and pepper: boil a few minntos. 

Oijster Croquettes. 
Take the hard end of the oyster, have the other end in 
nice shape, scald, chop fine, and add eqnal quantity of 




iniislu'd i)()1al(i('s, Iwo ounces ol" Inillcr. s:ill mid pcppci': 
make ill rolls, dip ill ('.<4'^' and .t^'i'alcd ci-ackcr. fiv in !»oiliii,i^ 

I^lckled Ousters. 

Talco two qiKU'ls ol" ()_\sI(M's, put in a saiicc-paii. lei sim- 
nici', lalce onl llio (nslci-s. and add lotlic li(|iii(l a piiil of 
vinc^'ai". cloxcs. mace, allspice and pepper: lei come 1o a 
boil, and poiii' o\-ei- 1 lie oxslers. I'nl in a slonejac. Kecip 
in a cool place 

Oyster Sanscuje. 

Chop one pint ol' oxslers. willi a (|iiarlei' of a pound of 
veal, and siiel. Mix willi hread-cniinlts and pound in a 
inoi'lar, season willi sail and pepper, niak<' in cakes and 

T(t oak Ct'cibs. 

Take live crabs and put in cold water. Tlieu put in a 
vossol Avitii snlii( lent l)oilin,j4- water lo co\'er. iioil ten inin- 
vites. Tlieii reino\'etlie meat from llie shell, season with 
poppej' and sail, mustard and Initter. J^iit l)ack in llie 
sliell and bake. 

Soft-Shett Crahs. 

Season, roll in Hour, dip in v}j;<j;, then in cracker-dnsl, 
and frv in hot lard. 

To Bof't Lobsters. 

PI un;^'o into l)oiliu.n' water for lifleen or twenty minutes. 
Take from shell and dress accoi'tliuii' to lasle. 

Lobster Cuttets. 

Mince llio flesh of the lobs1«'r fine, season and spice, 
molt a little butter in a sauce-pan, mix in a little Uoui-, add 



IIh' lobster, wiJh a Ii1 tl.> soup sl.xk. ;,„,| t In- 1,o:,(,m, volk „r 
two (--s; spread oul i|„. niixlinv u lu-ii eokl, cut in' slices 
(lip in butter, ami Try. 

Lob.sfcr R/.ssoh's. • 

Mince the flesh of tii,. lol.ster, .i^rale for each ]ol,st(-r 11,e 
yolks<.f four liard-hoiled e--s, season with pepp.-rand salt 
make a Hour halter, mix in the lol)ster until stilf <miou«"|, l,i 
full 111 halls, [i-y in fresli l)iitt<'r. or salad oil. 

Lohsfcr Farvic. 
Boil the lol)ste,-d„n,.. Chop tlie meat fiiuMvith two hard- 
hoil.'d e;.'o.s. Season with a o-i^.ss of slierry win.>, the juice 
"'=' ^'"""*"- P<'l>l>''''« salt and a little mace. Fill 1!,,. shells 
Willi tlM- mixture, sprinkle with powdered cra,-kers, put a 
bit of hutlei- on top. s..f in ih,> ov(>n 1(, hrown. (Vai)sare 
vei-y nice cooked in this way. 

Lob.sfrr Pdfrs. 
Make puir paste and spread on de.-p pattv-paiis Bake 
and hav(> ,vady, nn-iiced lo1)st(>r an<l hard-hoiled e— s.-a' 
sp>d with salt and pepper, and tbe o,,,i,,i ,i,,,, ,,. -:,,^^^^^ 

wi' '. ^^'V' T''*^^^ *^''- ^^'" i" .•' sauce-pan and stew.' 
Wlieii don,. Idl the patty-pans to the top with the mixture 

Fried Clams. 

l^.novo t^ho shells, heat an e^-., a.ld a tablespoonful of 
milk have the clams dried, and dip th.mi hrst in the eo-.- 
and then m the cracker-dust. Fry i,, hot lard. 

^f-\ » 

Ckii}) ^tcm 

Take half a peck of hard-shell clams, clean, and put in a 
kettle with a pint of water; steam until th(> shells op.-n, 




lak(3 out- IIk' iiio;i1 . slr-niii llic jiiifc and iTtiirn all to llio 
k<'11l(': add one piiil of milk, half a pound o\' bullcf, six 
rolled ci'ackers, i)t'])por and sail. 


Croqiiotlos, may be made, as of meat, from oystei's, 
lo))sters, clams, ci-abs, or salmon. 

Turtle SteiD. 

After dressing- hoil the meat and pick it to pieces. Season 
liiuldy with pepper, salt and sweet herbs. ]Vliiic(> hard- 
i)oil(Hl e^'^'s, add ^vith lemon juice and wine. Stew until 

To Cool' Turtle or Terrapin. 

Drop them in hoi] in.i;' water. Let remain ten hour's. Re- 
move the skin from thelei^'s and feet and put them in boilin,i4' 
water, cook done. When cool cut in bits and put in a stew- 
pan, add pep|)er, salt ami l)utter with three e,ii7J;'s, cover 

ith cold water. ]\lix in a little Hour and stew lialf an 


hour. When done pour in a ])int of walnut catsii]). Turtle 
mav l)c sliced and bi'oiled or frietl or cooked in butter. 

Stared Terr((pin. 

Put the terrapin in boilin;^- water and let remain until the 
claws l)(>come soft, after they are cool open them and pick 
out the meat. Use only the meat, liver and claws. To one 
lar.ii'e tei'i-apiu allow the yolks of four hard-boiled eij;-g's 
mashed line with one teaspoonful of Hour, half a teacup of 
ci'eam, one r.-lass of wine, with salt, pepper and a few cloves. 
Putin a tin pan a (|narter of a pound of buttei-and lei fry 
brown, put in the minced terrapin, when warmed tlu'ouii'li 
pour on the dressing;'. Let boil once and serve hot ^' ith 
slices of lemon and mushi'oom pickles. 



Raw Oysters 


Rib Roast 









Mo;i1 may ho pivpatvd I'oi' iUr lal»|,. hy hoiljno-, maslinir, 
fi'viiiA^', l)f()iliii,i;-. sti-uiP-,),- hakin^:, Mvw uocils „i, ,^,(^11' 
process will Ihmv he useful. 

Rule for Hoilhia;.— l,,.i n,,. i,,si(i,> of .'vci-y boilci-, sauce- 
pan and s1(.u-paii l)c kepi vU-au. Fresh nieal should he 
placed in a kellle of hoilin- waler and kepi wlieiv il ^vj|| 
-hoil slowly hut eonstanlly unlil done. Sail uu-at should 
always he pul in cold water soil may fivsli<-n in cookin--. 
Allow twenty minutes to the [.ound for IVesh and thirl y-liT 
for salt meats. 

Uille for Ho{istini?.~Kee|) the meat at a moderate- dis- 
^:"'*''' ''''o"! the lire. See thai it is k.'pl e.uitiuually tui'ned 
and well hasted, as much depends upon al lent io'n to 1 his. 
When n<-arly done put close to the lire to render the outside 
brown and crisp. 

Kulo for ^llkilll,^-To hake meat is a very simpl.« pro- 
cess. Place in a pan on a tripod, or clean hh)cks of wood 
to keep it out of tlH'fal.and put in a hot oven: haste, »ften. 
Allow lifteen minutes to the pound foi- h.-ef, mutton and 
veal, and twent.v minutes to the pound for (u.rk and land) 
VVhen done the roast shoidd h,. a rich brown. Remove 
IVom the oven, sift eveidy ov(>i- with line salt, and it is 
ready to serve. 



Huh' lor l>roi1iii!r. Few coolcs ln-oil well. miuI yd i1 is 
the most lien ll liv ;i 11(1 ;ic(t|)1;i hie met hod ot' coolviii^u' mciits. 
A clc:!!' lin; miidc ol' ciiidci's, or coke, is Ucsl I'oi' <'(»oi<iii,i;' 
Willi ;i ;^i'id-ii'oii : llic hiirsol" wliicli slMUild he kepi clcim, 
and smooth, 'riifi'c shoidd ho a space ol' I'om- or live iiiclics 
Im'1 w t'cii t he top of I he lire and t he hot ton i ol' t he i; lid-iron, 
the laltci' should Ix' well i^rcascd. Ncxcr salt or pepper 
meat het'ore or u Idle itroilin,i;'. IJroiiin^' 1 he steak, ham or 
chicken I'di'a meal is the last. Ihin^'lo he done, so 1 1i:i1. it 
may ha \ c t he cooks imdi\id<'d attention. A steel li-rid-iroti 
with Hat slender hars is l)est and most convenient.. 

Hulc! for Kr.viiij;". — Ki-yinii" is pi-operly cookiiiii- in lard 
oi' hiitter snllicient to covei- tlie im'at, and slionkl he boilin.j^" 
liot. The secret ol" success in fi'Nin.ij;" is 1iast(>. The lire 
should he hot enon.ii'h 1o scar llie surface, and make it in»- 
l)er\ioiis to the I'at. This mode of cook'iiii;' meals is never 
wholesome, hut w hen ini[)roperly done I'csults in a ^Teasy 
dish unlit to l)e eaten. 

]\] l)ii\in,u' Ix'el' select that which is a clear I'ed : the fat 
siiould Ix' straw color. 'I'astes dill'er as to the choi(M'st 
cuts, tliou.i^'i) the sixth. se\'entli and ei.ii'hth rihs are usually 
preh'ri'ed I'oi- a roast. For steak". |)orter-house is the most 
economical and nearl,\' as .^'ood as sirloin. 

Broiled Beefsteak. No. 1. 

Have choice steak, put it over a hot cleai- lire on a well- 
buttered i4'rid-ir(^n : lui-n when colored. When sutliciently 
cooked, lay on a hot dish, season with salt, pepper and 
buttei*; serve innnediately. 

Broiled Beefsteak. No. 2. 

Place a thick, tender steak ujjon a. we ll-i^r eased .ii:ri(l-ii'on 
over hot coals ; when done on one side turn, have ready a 




|)l!iit(M' Willi I)ii11('i' (»n it . l;i V 1 lit" sf(>;iU' wit lioiil pi'cssiiii;' i1 
ti|)(Hi llu' |il;it tt-r. Icislc w it li 1 lie Itiittrr iiiid ictiirii to the 
^'l"i(l-ii'()ii. W'jicii <luiic. |»|;ic(' ;i:;';iiii on thf |tl;ittrr. spread 
Ii,i4'litly Willi i)iitt('r, salt and pcitpcr: ,:;aiinsli with IVicd 
pot:i1()('s, or hfoilcd nmslifoonis. 

iiKAVY wnn: bkoilf.r. 

Broiled Becfslcal:. X<>. :>. 

TaUo ;i poi'ter-lionsc stcaU-. Uv'ut with a sicak-beatci', and 
place on tlio ^'I'id-iron onim' hot coals. li'iHiucnt ly tuiiiin.i;'. 
Have ready a liot dish of linttcr, pcppci' and salt in which 
the steak must be basted, then j'ctiii'ii to tlie ,j4'i'id-ii'on. 
Before servin.i;-, add one tab]es[)oonful of mustard and four 
of tomato catsup to the buttec, wlien done pour ovci-the 

Fried Beefsteak. 

Take a tender steak, sprinkle with pepper and salt, then 
dred<;'e with Hour on hoth sides. Have ready a hot fiyiuy- 
pan with hutter suflicient , layin.i;' in the steak. When done 
sift powdered crackers over and sei'Ne. 



lU'ifsli III, icilli (hiioiis. 

Poiiiidl lie sIimIs, stMsnii ;iii(l \v\ ; tlicii diTduc lloiir oN'cf 
it ;iii(l :i(l(l :i <mi|) oT hdiliiiju' u'Mlrr. |)r;iiii Ihc (iiii<»iis. whicli 
iiiiisl li:i\-<> Ihtii hoilcd. cut thrill up .ind |iiit llinii into the 
|»:ili. liiisillL;- liiUrii out Ihc str;il<: iidd ;i hllii|) of hlillci" 
:iiid ;i hllh< iiidi)' lldiir. sjir. .md \\ hiMi thi> (minus ;il't> 
l»iu\\ii. |)iil ill 1h<'str;ik; w hfii lhoi(»iit;|il,\' healed .sei'\'e. 

Shiffcd lU'if.stcah-. 

Take a loiiiid steak', s|nvad out and pound, i^^ak'e a 
di'essin;^' thus: lake l)i'ea(l-ei'niiihs and I'ul) liiic. I'lit a 
Clip ol" l)iittei' iiil<» a rrviiii;'-paii. a(hl ten onions, a tal»h'- 
spoonriil of salt, tea ^poonfiil of pepper and niilinci;' each; 
pom- over the steak and roll. I'lit sonic hits of liiitter 
rollc(| in Hour in the Itoiiiun ol' a pan \\i!h a pint of water 
in which place ihcsleak'. IJak'c until i)r(»wii. («arnisli with 
Italls of niaslu'd potat oes. 

Iie(''((Ii K'Hh Oif.sfcr.^. 

V>\'<)\\ a tenderloin steak : season. lake one (piarl of fresh 
ovslers. drain oil' all the liipior. put t hem in t he slew -pan 
with a liltlc hullcrand a teacup of sweet cream, let them 
I toil a lid pour over t he steak, or I » roil t he (»_\'sters a iid lay on 
the steak. 

T?(>nsf Beef. X<>. 1. 

Tveiiiove Ihc l)(»ne from tlie thin part of the roast, lay in a 
piece of siiet that does not projecl heyoiid the width of the 
roast. 1 hen fold it around a.ii'ainsl the thic-k of the meat. 
Sk'cwcr i1 . with lardin,<4'-piiis fasten on the side that is on lop, 
lake some 1 hill slices of l>acon. lay in a drippin.^-pa n that 
is not too la ru'c and place in a hot oven, h'ifteeii iiiiiiiil(>s 
to 1 he pound is 1 he usual lime recpiircd for roast in i:'. Salt 
when half done and l)asle frc(pieii1 ly. ^lineed onion. 1 hyme 
and parsle.x' may he added to the i^i'avy. 

•I ! 

' a »"■ 



i.„''v \ ' ,y. w' ^ *"'•■ k<3^ 


■v, Li-K' of Hfcf ; I, Rniiiul; c, Aitch-b' .lie ; I), Rump ; I!, Thick Flank ; r, Sirloin; r,, Kore- 
rib ; h, Mi(Mlo-ril>s ; i, Tliin I'lank ; K, lirisk.-t ; i, t'hu<;k and l.cK-nf-Miittnii puic: 
M, Clod; N.StickinK; o, Shin ; r, ('h<<-k; i,., Suet | i;, Skirl ; s, Hoart ; r, Mch ; r, 'ronKin;, 
V, Liver; w, Lights; x, lirains ; v, Kidneys; z, 'lail; a', 'l'ri[)c ; a", Cowhecl. 



Roast Beef. No. 2. 

Put, tho roast in a Mat pan without saltiii;;' it anfl ponr a 
pint of hoiliii.u' water over it, that coats tlio suvt'ace so thai 
tlio juices will not escape. ]^iaee in a liot oven, baste often, 
and Avlien lialf done salt and peppei-. If inucli fat escape's 
fi'om tlie beef pour it oil', tlie ol)Je('t is to eooi^ tlie beef as 
diyas possil)'e to avoid steam. Tlie luiavv should not be 
made with water, but always with soup stock. On takiuii' 
tlie meat from the oven put it on a dish, then turn all the 
fat fi'oiii the pan and put in sullicient soup to make the 
^rav.v; set the pan on the fire and stir, let boil live min- 
utes, then pour into it a little corn-starch. Tomatoes will 
be found a pleasant addition to the g-ravy. 

lioast Beef. Xo. 3. 

Take a rib piece or loin roast. Beat it, lay in a deep pan 
and baste with melted butter. Put in a well-heated oven 
and baste fre(|uently, when nearly done pour over it a pint 
of German wine. Season with salt and pepper. S([ueezc 
the Juice of one lai'g-e lemon over it just before dishing-. 
Serve with ^i-ated horse-radish. 



Boast Sirloin of Beef. 

Put the roast in a dripping'-pan, poui' over it one cup- of 
boilin,i;" water, place in a hot oven, l)aste and season, serve 
with Yorkshire puddini^- made as follows : One pint of milk, 
tluve eg-,ns, three cups of flour and a pinch of salt ; stii- to a 
smooth ])atter and pour in the pan under the meat half an 
hour before it is done. Serve on a separate dish, 




PJii'ni Slcircd lU'cf. 

Take raw b('(>f. cul mid put into a kclllcof cold water. 
Let slew .i^hmiIIv Toi- scNcral lioufs ; .season with l)ultt'r. 
pepper and sail. 

Boiled Coined Beef. 

Put a piece of corniMl beef in plenty of cold watei-. Cook 
lifleen niiiuiles to the pound. When ovei- half <ioiie put in 
a dozen lai'-v tui-ni[)s. When both l)eef and tniiiips are 
done, up the beef and lay the tni'ni[)s ai'ound it. 

A In Mode Heef. Xo. 1. 

Take a laf<;'e solid [uvee of beef from the round and lai'd it 
■with salt pork, cut into strips half an inch thick. Pepper 
the meat and ml) it with vineu'ai-; then tie it up with twine 
to keep it in shape, and put it in a deep sauce-pan with 
enou.ii'h soup stock to cover it. Let it come slowly to a 
boil; skim it carefully, and put in a calfs fool, twocari'ots, 
one onion, a teaspoonfid of tomato and walnut catsuj) 
each, and a tlavorini;- of all kinds of spices, one bunch of 
celery and one turnip. Then cover closel\- and let simmer 
for five hours. Take from the pan, hiy on a d(>e{) disli, and 
remove the string- caivfully. Strain the remaining- li(|uor 
and pour it over the meat: it will jelly, and when cold will 
be solid: foi- a luiu-h. slices of the o la mode beef can !>(> laid 
on a Hat tlish. and garnished with .ii'rape or currant Jelly, 
It is also veiy nice to use as a lillin.u' for sandwiches foi- an 
evening part^-. 

A la Jfode neef. Xo. 2. 

Six or (Mii'ht pounds of the thick Hank of lieef, a few slices 
of fat bacon, one teacup of vine.n'ai", black peppei", a11spic(\ 
clover and mace, sulhciiMit to make a tal>lespoonful : salt to 
'r.']^''; one bunch of herbs, llnely in'n;(>d, three onions, 




1 WO cnrrols, one t iifiiip. one liciid of celery. :i piiil of hniiuly, 
one .liiass of wine. Slice and \'\'y llie onions i)i'o\vn, and 
prepare the heel' in the lollowiuy iiuiniier: cut the bacon 


I, Sirloin, Steaks and Roast ; ?, Rump, for Steaks ; ;^, Aili h-biiric. I'.Milimj Pict r ; .(, Huttock, for 
llniliii;,' ; ■,, Ki.iuiil, lor Uoiliii.i,' or Stewing ; 6, Iloil:, for Si.wiiii^ ; 7, Tlurk Flank, for 
I'loilinK; y, 'I'liin llank, for lloilin!;; o, Tive Rilis, for Koastin^ ; to, Four Ribs, for Koas:- 
iiis' ; If. C'htuk Kil), for Steaks; 1., l.ry-of-Multon piece; i.;, Hi cast, for Roiling; 14, 
Nci'k, for Soups, I'ics, Steaks, 1 tc. ; m. Shin, for Slcwini;. 

into thin slicc^s, dip tliem in the viiieiiai', and then into the 
,spicps and herbs, Willi a sharp knife, m;ike holes in the 


::;;;:;:::!;;:;:; r:','-,^'--''' '--.<'"-• , 

II .seasoimi- ami hcrhs, ; 


ic heel' 

"'^' '"|'<I ^^illi ;i sii'in-. Ji;,v,. 

---.s,.j;;;;:::.;::, -;':';„:;■■ --='-- wiH^nn.,, 

until tondc!' " "'"■''•^■"'■'' "»'"•«• «"'""-■ »l>'»iy 

Savor// Beef. 
Tak(3 a .sliiii of l)t>(.f s-iw i< ;..<<. c 

tlicucat, llm. i,' ,,7, "«•"•"" "■-'"< I- "oac.s; d,,,,- 

foiled una pura^Ki:;: :.:„, ' "■ '" "'"^•" ""^ '"^^'^ "■- 

Po//ef/ Beef. 

boil in the .i<,uo/r::„ id ;:t. T..:::'v;7 "'"= ^""' 

for use. '»utii tool ills ready 

Beef A la CMeanln-unu,, u-ith Chan,pa,,ne .■ 

it wt r;,::^,::::":::;;;' ';-7" '";■ ™™p "^ '-f. nn., «p,.a„ 

thyme and «„:o.t m t- , K i' ^'n' ""'"'"' ■^^'«"' 
«on>e thin .sli.os of tat ^:;:':LX, la I ^ ';^t:f '" 
■" a pan with a iittle stock «.„,• eo ■' ':,;":;: 



|)()ssil)l(', and Ifl il hake slow l^\ until ('one. 'I'liiflscn llu^ 
^•|'a\\' uilli lice lloiii'. and lla\<ii' willi jnirc and .iiralcd I'ind 
of one lemon, a teaspoonl'id of liurnt snij-ar. scxcn lable- 
spoonl'uls of c'i'al) cider, and one of In-andy. Sorx'c hot,, 
^'ai'iiislied with tliin slices of lemon. 

Spiced lU'cf. 

Take two laiilespoontids oC salt pel ce, roiir of brown 
su.ij'ai', Willi which iul» the heel" well. 'I'wo teacups of salt, 
one ol' cloN'es, one of allspice: lad) the heel' with these iii- 
^.^•i-edieiil.s. I'nt it in a \-essel as near Hie si/,t> of the lieel as 
possible, turn it, every (hiy. In four weeks it is ready for 

Coruvd !>(■(' f. 

One tabiespoonful of saltpt>tre slioiild he allowed for each 
piece of beef. Tlien i-ul) in as nincli salt as it, will take. 
Let it stand tenor twelve days, and then put in a strong- 

/Southern Corned Beef. 

Have the beef cut into |n-o[)er sized pieces, put in a barrel 
of weak In-ine and lei stand six days. Then make a stron*^- 
brine to wiiicli add one-half pound of salt|)e1re and foui- 
pounds of brow 11 sui^'ar, with one (|uar1 of molasses. Put 
the beef in the barrel, coNcr closely, and let stand a week. 
Put a weiii'ht on the meat to insure its staxini^- under the 
brine. B(M'f thus prepared dnriii,y the winter will keep a 
3'ear, improving- with the lapse of tijiie. 

Philadelphia Corned Beef. 

Take six pounds of brown suL-ar, live .i;'allons of water, 
six ounces of pearl-ash, one pint of nu)lasses, and fine salt 
enough dissolved in the li(iuid to nuike it lioat an egg. 



Smoked ]i(.pf 


-'"■'•"■'■ ■'-■'-'^i«'"'n.:r'::r;;;;:v::;::::;;r'''"'- 

•serving- heut ui, c-.^. ij..,,^^. ^^„^, ^^.,. . _ '^^ I^t^' ' • J^'M, betoro 

Pressed Beef. 

until cold. '''• " ' ^^^^" '"^'" <^"fi'-i-; pre. 


Takf a piece of t|u> 

Sfcu-ed Bump of Beef. 

; '■•""P. pound, fi-y in an in 

«li-s of n.l poH<. onions, 1 : me • id , ' 'J^'" '^'^ ^^'''^ 

«a]t and poppe,- an<l l..sle .it ^ J "' ' ' ^7^"" ^^'^^^^ 
of vvino and two quarts of ou sto I s;'"' "" '*"" '^''^^ 
and serve iiot * ^'- ^^"-^'^ ^^'^^^'^.^ liours 

BoHed Beef. 

«'ith salt a„d pe, p ; Se' >n I I '" ,"';"''" «''"™'' 
sauce. •'"■" '"'"-'-■'• Of celery 

. i 



Bcpf ToiK/uc. Xo. 1. 

Pill ;i IVcsli lon.n'iic ill \v;it<'i' siinicioil lo conci' i1. niid let 
it simiiH'i' six or srvcii Immiis. Half an lioiir hcloi'c disliiiii;" 
11 adtl one ,i;las.s ol' wine, two talilcspooiil'iils of \\aliiiil 
Ciitsu|), a lit lie mace and cIoncs, Sci'xr hot. 

Beef Toiif/iic. Xo. 'I. 

If coi^iiod it slioiild !)(> soak'cd I'oi- ten lioiifs hcrofc boiliiiir. 
It will i'<'(|uii'(' I'l'oiii tliive to t'oiii' lioiii's accoi'diii.i:' to size. 
'I'lic si;iii should he rcinoxcd as soon as cooked. When cold 
it should be sliced hoj-i/.oiitallv all loiiiid. 

Dressed Tongue. 

Take a corned tonii'ue and boil tender: split it, stick in a 
few clov(>s, cut oiH^ onion, a little tliyjne, add some bi'owned 
flour. Have the touiine covered "with watei- in which mix 
the injUTcdients, add three hard-boiled e.e',t;'s choj)ped line, 
and a i^'lass of wine. Send to the table y-arnished with 
hard-boiled eggs. 

Spi'^ed Tongue. 

Rnl) into the tongue a tnixture of half a pint of sugar, a 
piece of saltpetre th(^ size of a pen. a tablespoonful of cloves, 
place it in a strong brine, let it lie two weeks, take ont, 
wash Avell and dry. Roll ont a thin paste mad(^ of tlonr 
and Avater, roll the tongne in it and put it in a pan to bake, 
baste with lard and watci'. When done remove paste and 
skin and serve cold 


Fried II,', -f Liiwr. 

11 ;? 

Cm in liiin slices, plar." in n pan, pone on Ix.ilin- wal.'i', 
:iiKlllicn pone oil'; havi- ivadv in lli.' .skill, -t ,.n t'lir stove 
some l)(«er cli-ippin-s. div.i-e t|„. jiver with I'olled erackers 
and season with salt and pepper. Fiy slowly nnlil both 
siiles are brown. 

Lire)' and Onions. 
Slice tlu' !i\-ei- thin and soak in salt and water, (^it np 
several onions and pnt in tli(> frvin-'-pan with a little water. 
When tender pid in a siH.onfnl of lard and IVv until tla'' 
onions :ire brown. Take tlHui up and s.«t to ker|. warm. 
''■■^' ^'"' ''^■'''' '" ""' pan addin- more lard, (irate pounded 
crackers on the lop. pour the onions owr and seive. 

Mi)tc('(l Lire)-. 

Cut liver in small picvs and fvy with salt pork, cover 
with water: add >alt. pcppei' and a littlr lemon juice; thick- 
en the .i^-ravy with l)read-rrumi)s and serve. 

Stvtrcd lU'cf KidiK'Hs. 

Wash the kidneys and boil until tendei'. Roll in flour; 
add a little butter, peppe- and salt to taste. Stew until 
well done. 

Kid lieu St etc. 

Leave thr kidneys in salt and water for an liour. then put 
them m a hot IVyin-pan with lard enoii-h to brown, when 
a i^-ood color take them up and cut in small pieces: put 
them in a stc-w-pan with be(>f stock, add a -lass of wine a 
tablespoonful of currant jelly, another of tomato catsup, 
salt, pepper ami a little parsley : a chopped, pickl.-d onion 
IS an miprovement. Let boil for live ]u)urs. Just before 
sei'vin- add slices of lemon ami a lump of butter. 






Lardctl L/'rcr. 

Lai'd a Ix'cf JiNci- willi hacoii, salt and pcpixM'. put in a 
k'clljc willi one (|iiari of walcr. a (inaiici- of a pound ol" 
l)ac()n. one ciiopprd oidon, out* spoonful of swcci inai'Jorani 
and lliynic ; lol sininici' for an lioiii-, pour olf the ^cavN' into 
the ^ravy dish and Itiowii llie livoi". Serve witli the li'ravy. 

Dried Lircr—A Xicc Ixvlinlt. 

Salt well and lei remain a week, liani:' up lodi-y, then 
smoke. Cut in thin slices and broil ; butter and season with 
pepper and salt. 

Fried ]\id)tei/s. 

Cut in Ihin slices and fi-y in !)u1ter; season, and sei've 
with brown yravy. 

Boiled Kidneijfi. 

Place in boilin.i;' water some kidneys, open them down the 
centi-e, [»eel and pass a skewer across them to keep open. 
Season, aiui dip in melted butter. Hroil over a cleai- (ire. 
remoN'e the skewei% ha\e read\' ^\-d\\ made of mell«'d 
l)utt-er, chopped parsley, salt, pepper anil lemon Juice. Poui' 
o\er the kidney and serve hot. 

Beef Heart. 

Parboil until tender, then i^asli and stull' with bread 
seasoned witli onions, salt. pep[)er and sa^v. Put in a pan 
and bake bj'own. 

Beef Tripe. 

Clean the tripe carefully, soak in salt water, chanfring' 
several times. Cut in slices. l)oil perfectly done, dip in 
butter; fr^ a light brown. Season with salt and pepper. 



Roast Tripe. 

T;ik(» tliiv(> pounds of 1 ri|)t>. s1 iitl' i1 \vi11i bnvid clinppcrl 
line, a piccf of hiillci', sail aii<l pcppi'i'. T^ay i1 oxer 1lu> 
1 ripe wit li a spoon. 'I'licn roll it o\ rr 1 lir naia-owcd Icn-Hi, 
so llial tlic dressing;' will he in folds. I'ul in a Itakin.u'-paii, 
and I'otist for an lioiu'. haslinu' wiHi hot water and luillcr. 


To Fricassee Tripe. 

Cut in nari'ow s1ri|)s,add watci' or milk to it. a .u'ood Innip 
of butter I'ol led in tloiir. seasoned with pepper and salt : let 
siiiinier slowly and ser\e hot. i^aiiiislied with parsley. 

Spiced Tripe. 

Take fresh tripe cut in ))ieces, put a layer of the tripe in 
an eai'then jar, then sprinkle a U'w cloves, allspice and 
peppei' o\er it, then another layer of tripe, and then add 




Spice lint il llic J.'ii'is I'lili : cover it up liiilit :iii<l Id stniid 
:;\\;i\ ill ;i cold pl;icc ;i lew (l;i.\s uiilil well spited. Scfse 
Avitii viiici;ai'. 

To Sfcir Px'i'f Bvniufi. 

ITavctlKMii soaked in sail and water, piil in a slew-pan 
Willi water to cover IIkmi, boil hall' an hour, pour oil' llio 
water and add one teacup of cream, salt, pepper and a 
little l)uller, willi a lal)les[)uonrul of viiiei^'ar. 

To Frij I !(■('/ nrains. 

Pour over the brains wariii salt watei". then scahl and 
reiiiove the skin. Malce a liatter. season with salt and 
peppei- and clip in the brains. Fjv in Jiol lard. 


Veal is l)est IVoiii caK'cs IVoni four 1o seven week's old. 
The meat shoiihl l)e clear and lirm and thel'at white. The 
hin(l-(|iiarler is the choicest joint. It is iisiiall\- dixided 
into the ■•loin" and t lie •• |e<4." ^lany persons like the 
l)reast of \eal b>r roast in.i;'. 'IMiouii'h \eal contains less 
nut rit ion t lian beef, il is ol'teii preferrcil on account of Ihe 
delicacy of its te.\ture and flavor. 

Veal Hfmks. 

Broil over cloar hot coals until a nice brown on both sides, 
season with sal1.))epper and butter. A .yravy made by 
stewin.y' bits of veal and nuishroonis and poured over the 
steak is very nice. 

Veal Cutlets. 

Dust cutlets wilh salt and pej^por, dip them in beaten e^g-, 
then in crackei'-ci'umbs, and frv slowlv in hot butter. Serve 
on a hot dish with butter ii'i'avy, and g'arnish with water- 
cresses and sliced lemon. 



Broihil \'r,i/ Cnlli'ls. 

Broil (•vera iiHMlfialt' liic; bash- willi l»utlri' and turn 
often; sitm" with tomato saiiei'. 

SIDES OF VE.Vr,. SII(»\VlN(i MKTHoI) (»F ('l"rTIN(» VV. 

A, Hind Knuckle ; r., I'ilU l ; i , l.oiii ; \i, \W>\. I .ml 1. 1 I .•mm ; i , lUcist ; !■, N<.-i k ; (,, Slimiltler ; 
II, Fore-knuckle. 

Veal Cutlets ic/'tJi Oi/slcrs. 

Fry cutlets in suMleieiit iHitlcr lo kTcp from stickin.n'. 
Wlien neai'l.v (lone udil a (|iiarl ol' (»\sters : season. When 
done, serve very liot . 



I't'dl ('In'jts, 

Tiiiy ill ;i piiii. cMvci' w it li liiil wiili'i'. siiiiiin'r until Iciulfi-. 

Lift I'l'oiii tlif pan, div, dip in licatrii *',i;',<4' and pounded 

<*i"icl<('i's. Lav in a sliallnw pan and scl in tlic stove to 
blow 11. 

Sicirvtl \'r<il. X<>. 1. 

TaUo part of the loin, pnl into a sauce-pan, witli two 
ouiiees of hiittei', and a teacup of water, let siniiiier until it 
Ite^iiiis to l)i-own ; Hour the \eal o\'cr, lav it in a skillet, and 
w lien il is a li.j^'lit brown, pour .i^'raduallv in some soup stock, 
or Itoiliii.i^' water, add salt, pepper, two sliced carrots, one 
onion and a buiicli oT parsley. Slewbu' an hour, oi until 
pei'lectly done. J)isli wit li ,nra\y. 

LOIN HIU.M1' KN])>. 

i.i'.d or \i:ai.. 

StPi('r<] real. \<). ■!. 

Break tlie shank bone, wash, and put into two ([uarts of 
water with an onion, a b'w blades ol' iiiace, salt and ))ei)per, 
set o\"er a (piick' lire: wash a (|uarteror;i pound of rice and 
throw in with the \'eal. Sinmier slowl_\- for an hour. Dish 
veal and rice to.ii'cther, and mix a little drawn l)utter with 
some chopped parsley and pour o\'er it. 

Veal Sc(tlhq)s. 

Chop some veal very fine, put- a layer on the bottoni of a 
buttered puddinjL^'-dish. Season witli pepper and salt. 



Next li;ivp ;i hiycr of powdfrt'd ri-iicU'tMs niul luillci-. Tro- 
Ct'cd until the dish is full. Spread n\('f llir lo|t ;i HucU 
liivcrof ci'iifkris, |i(»uud<'(l. l>id liT, t w n In-alcn ( .li'.ns auda 
t('acu[» of I'icaui. Ilakf slow I V for t wo lioiirs. 

]'<■,!/ Sfrir. 

Boil three |)ouu(l.s of 1 he l>re,ist of ncmI Um oiic hour, in 
sullicieul water lo eoxcr it. add a do/.eii prclrd potalors 
and cook for half an hour; add one pint of sweet milk and 
a little Hour. Season lo tastt". 


R()<(.sf VcdK Xo. I. 

Tak<' a loin of \e;il. malce a stidrni,<^' the same as for 
turkey, (ill the fat witii the dressing-, and secure it lirndy 
on to the loin; ruh the \-eal o\cr with salt, pepper and 
I)ul1er, put in ;i pan with ;i little hot water, haste fre- 
quent ly. lettinii" it cook until Ihoi'ouxlil.N' iloiie, and seiwe 
with brown .i;'i'a\\\'. 

Roast Veal. No. 'I. 

Take tlie breast, rid) well witli pepper, salt and !)n1ter. 
Deed, y'c wit h Hour, ;ind put in ;i pan with a pint of builin,i;' 
water, a slice of fat l);n'on. minced duion ;iud thyme; place 
in a \'ery hot o\'en, l)aste, and cook done. Thiclcen llu' 
.U'ravy with mashed potatoes. 

liod.sf Fillet of Veal. 

Take out the hone of the joint and mak'e a deep incision 
between the tillet and the satklle. Fill it with a force 



meal of \<'al si ufrni,i;'. PJiiuI llic Ncal up in a i-miiul foi'iu and 
t'aslcn wilh sk('\\<'i's and 1 uiiic. ('oxer llic x'cal willi l>ut- 
li'fcd |)a|n'i- and [>ut in a moderate tucii. l?aste \vcll with 
picniv i»r nu'ilcd bultci'. Allow 1 wo lioiii's I'oi' each six 
pounds. AN'lirn done, pom- over niclled butter with lemon 
Jniet' and llie meat ii'i'avy. (Jai'nisli with shced lemon. 
Sei'\-e with cold boiled ham. 

Pirj.KT <W VRAL. 


Sttiffeil Veal and Green Peas. 

Tako tlie lar.ii'e bones From a loin of veal, fill the cavities 
with foire moat made of chopiied poi-lc, i)onnded ci'ackers 
and seasonin,!;-. Add a few choppt'd mushi'ooms. Cover 
the voast wilh ,i:T(>ased paper. Put in a [)an with a jiint of 
soup stock and half pound of buttei'. C'ook slowly until 
nearly done; remove the paptM% dred.y'e with lloni , l)aste, 
anil let brt)wn. Stir iido the .yi'avy one cup of clioppt'd 
nuishrooms and a little broAvned tloni'. Have ready some 
boiled yreeii peas, place in the dish around the veal. 

Veal, A la Bourgeois. 

Lard with salt pork live [)ounds of lean veal ; fry two 
hii'ije slices of bacon, and when they are cris|) i)ut in the 
veal and turn until nicely l)rowned. Spriidde with pepper, 
salt, sa ye and t'\vme, and pour in a (piart of soup stock; 
add one carrot, an onion, two potatoes, a bay leaf and a 
slice of lemon all chopped very fine. Simmer for two hours, 
then lift out the veal anil lay on a hot dish ; thicken the 
gravy >vith cracker-dust and pour over the veal. 



Veal Loaf. 

Chop fiiH' tlireo pounds of Icr^- or loin of v(>al, and on(> of 
salt poi'lc ; I'oll onL' do/cii ci'ackci's, [)ii1 lialf of llicni in liic 
veal Willi tlii'oe o^\i;'s, i)opi)oi' and salt; mix all lo^^i'tlicr 
and make in ;i loaf, llicn take the crackers that ai-e left, 
spi'oad over the to[), and l)ake sh)\vly one houi-. To be 
sliced and eaten cokl. 

Pate de Veal. 

Take four ponnds of veal, a slice of bacon, and s1(>\v lo- 
^ether with a lillle watei', sail and pepper. When done 
cut in small jneces. JJoil four cg'p\s hard, slice 1 licni, and 
chop some parsley and thyme Take a lai i;'e l)o\vl lay slices 


of eq"!;- in the bottom, sprinkle the herbs over them. AM 
the veal and bacon and mor(> e.ii'.i;" and seasonin.u' alternately 
until the bowl is nearly full. Fill \\\) with rich ^'ra'-y. 
Let stand until cold, turn out on a Hat dish, slice and eat 
with lettuce. 

Minced Veal. 

Cut some slices of cold veal into small bits, take cold 
gravy and add a half pint of l)oilini'' waier, one teaspoonful 
of walnut catsup and pepper sauce each, one f;'rated lemon, 
pepper and salt. Simmer for half an hour, then make a 
thin batter and pour into the i;ra vy, stewing- I'apidly. Pour 
in one half cupful of cream with a lai'ge teacu[) of l)utter. 
Let boil five minutes. Serve on a hot dish ; garnish with 
fried toast. 


VK.M,'.s of I'cill. 

( "Ii(»|) cold \<';il fiin'. add lia If as iiiiicli clioppcd liaili. foiU' 
liai'd-l)()il('d (',i;',u"s and 1 wo oimct's of iiirllcd I)iit1<'r. Season 
with |)t'|)|)(M', sail, Iniioii and nut iiic.i;'. Mix all loi^ctlu'r 
and roll inlo small balls and lay them two iiielics ajiai't on 
a sluH't of pasli'v foiled \{']'y thin, moisten Die [)astiy 
around each hall of meat: spread anotliei" thin crust over 
them, and witl: •:■. hiscuit-eutler eut out eacli one, pressing" 
the ed^U'es of the pastry close to.u'ethei-. IJi-ush o\-er witli 
Iteaten e.u,!^' an(l fry in hot lard. Ser\e with .uarniture of 
celer\- and whit e [)ickled onions. 


Fricil iiilcdil nf \'((il. 

Cut thick pit'ces Iroma lillet of xcal, lard tliem witli 
slips of bacon, put in pan and let Ihem brown. Make a 
I'iel) li'raxy and |)our o\'er 1he meat. Serve hoi. and lay 
around the dish some stewed with l»utter, pepper and salt. 

To a rill <( Calf's Head. 

Divide the chop from 1h(» skull, tak'e out the brains and 
ton,i;'ue, boil it tendei'. cut the ll(>sh fron the skull in small 
pieces, lake some of llie water it was boiled in, to wiiich 
add pe[)per, salt, nut me.y and the juice of one lemon, stew 
it ten minutes, take the Jowl, remove the bones, and cover 
with bread-crumbs, chopi)ed parsley. I)uiter, salt and pep- 
pei': set in the stovt> to brown : thicken the ^"ravy wilh the 
yolks of two eyys, a spoonful of butter and a little burned 



fioiir. St(>w lilt' lif;i(l ;i IVw minutes, \)\\\ in ;i dish, .ind l:iy 
the jowl in it: poni- (»\ ••!• tin' ,i:'i';iv\. (I;irnisli with the 
brains tVii'd in cakes, 

Boihil C<iJf'.s Ifr,i<}. 

Haw the hone down the niid<ih' o\' the skull, take out the 
brains and lon.iriie. I'oil until \erv tender; remove all the 
bones, lay on a board, have a made of chopped 
pai'sley. imtme.i:'. pepper ami salt, spread over the head, 
roll it up ti.iiiit in a cloth and bind with a tape: boil an 
hour, lake up and i)ress it tillcoid. l^it in \ ine.^•ar, slice 
ami eat with olive oil and [)ickle. 

Calfs Feet Frinisscc. 

Boil the b'ct till lender, remove the bones, have one pint 
of p-ravy. add to it a s;»iall .li'lass of wine, the juice of one 
lemon, a 1eas|)ooiiful ofcui'i-y powdei', with salt and pepper. 
Stew the IVet in this (ifteen minut(^s, then add 1 wo Ix-alen 
eii'ii's, a spoonful of butter, two of tloui" and a teacup of 
cream. Shake over the lire a few minutes but tlo not boil. 

Calfs Brains. 

Scald the lirains. beat theiu up with a little nutmeg, 
pepper, salt, thyme and parsley and a tal)les|)()onful of 
vinei*'ar. Chop the yolk of a hard-l)oiled e.u'i:'. ]Make a 
thill batter, in which mix tli(> brains. Form into eakfs and 
fry brown. 

Calfs Brains Fried. 

Take the bi-ains and beat up with an e^i;-, pepper and salt. 
Fry in hot lard 

Tf, (%„,!: Calfs If earl. 

Take the heart and cut oil" the wind-pipe, l)oil the li.i^'hts 
very tender and mince; take as much of the wat<'r 1 hey 

;'"■ '!■ 


>; 'i 

■HR Pi 



wcfc boiled ill ;is is needed I'oi- u'ra v\'. lowliieli add a sponii- 
I'lil (>r wiiile wine, llie Juice »ii' one lemon, iiiil iiie,y. |)e|)|)ei.' 
and sail , vil li one lar.ii'e spooiil'iil of I)n11ei' : lei boil, and set 
wiiei'c il will keep wann. Lard llieliearl wil li )"a1 bacon 
and lill -witli foi're meal, put in a pan and bake a nice 
l)i'owii. Ileal 1 he .i^ravy vei'\- hot and pour over the heart. 
Sei'x'e with fried parsley. 


To Broil Cd/f'.s Liver 

Cut in thin slie(>s and let sland in sail water lialf an 
hour. Di'y and place on a .ij-i'id-iron over liot coals ; butter, 
salt and peppei-,, and serve in a very hot dish, with broiled 

To Fnj CoJfs hirer. 

Cut in slices and soak in saltwater. Season with salt, 
pepper and sweet herbs. Dredge Avilh Hour aiid drop hi 
boiling- lard. 



Soufliern Liver 

Chop throe pounds of calf's livci' line, one pound of eold, 
boiled ham, half a pound of bacon, two cups of .i^'i-ated 
bread-ci-uuihs, three e,«4\i4-s. sail and pepper. Mix all lo- 
g-ether and put in a tin mould. Set in cold water and boil 
three hours. When cold turn out in a dish and slice. 

Sweet Breads. 

Sweet bivads when pj-opei'ly pi'(>pared make one of the 
most delicate dishes that can l)e set Ix'foiv the epicure. 
Tliere are two kinds. One is found in th(> throat of the 
calf and when fresh is plump and white, it is called the 
throat sweet bread. The otliei- is found near the heart and 
is the mor(> delicate. Howexei- sweet breads are to bo 
cooked the\- nnist (irst lie soaked in warm salt and water, 
after which they should be p]uni.;ed in boiling- water to 
whiten and harden them. Sweet breads should always be 
thoroug-hly cooked. 

Broiled Sweet Breads. 

Soak in boiling- water, dry and place in a g-rid-iron over 
hot coals. When done season and butt<,'r. 

To Cool' Sweet Breads. 

Put a tablespoon ful of brown sugar and a tablespoonful 
of water into a sauce-pan and let melt and brown, but not 
burn. Then add a teacup of water and a pinch of salt, mix 
in a well-beaten egg-, prepare the sweet breads in a pan and 
pour the mixture o\ei- them ;, ith a little butter. Set in the 
oven and bake. 

Fried Street Breads. 

Parboil five minutes, wipe, dip in cracker, dish, and fry 
light brown. Season with salt and pepper. 


s^^KF/^ t-reads. 

UroifiK'd S/rccI Hrcads. 

Split ill li;ilf :ni(l l:i\' in ;i piiddiii^i-disli willi biillcr. salt. 
pcppci' aiui a U('ll-l)eaU'ii v^^. Set. in the oven iinlil a rieh 

Sirccf llrcdds villi Mushrooms. 

Put onfMl()/,(>n niiislirooiiis inio a skillcl, cover willi boil- 
in,i4" water. When cooked lake tliein IVoni llie water and 
put in the sweet breads, stew liftecMi minutes, then achl two 
uiinces (»r butter, pepper and salt, return t lie niushroonis, 
•sprinkle in a little Hour and stir all toi;-etlier. 

Sweet Breads and Tomatoes. 

Slice and stew two (piarts of ripe tomatoes and one onion, 
^;*;■ain i!it«> a sauce-pan. over li\e sweet breads, two ounces 
of l)utter, peppiM'. salt :ind a tablespoonfiil of Hour. Cook 
half an hour: Just Ix'fore serviiiLi", add the b(^aten yolks of 
two eg^^-s. Serve very liot. 

Siceet Breads and Peas. 

Lard three swimM bi'eads \\ith fat. salt pork, then ]-)ii1 
then! on til' (ire in a stew-pan with over a ])int of soup 
stock. When they are done put in the stove to iirowii. 
Tliicken the ,i;ra\y with mashed potatoes and sei've in a 
tnreen. Lay the sweet bri'ads on a dish surrounded with 
boiled peas and ,J4'arnished with IcMnoii. 

Street Breads, A Ja Jardiniere. 

Cook th(> sweet breads done, wash soni(> carrots and 
turnips. l)oil them in soup stock ami put them into a sance- 
pan with some ,ii'reeii peas, striii.i;' litvins. tomatoes and 
caiilillower. whii'h with the beans must have been cooked 
V)efore. Add butter, salt, pepper and the juice of one 
lemon. Boil livt; minutes and pour over the sweet bj-eads, 

MUTTOX. 1 2 i 

IStri'el IU'(.'(i(l Cnxiiiclh'.s. 

Piirlioil tlic swcci breads, slew tlu'in slowly in a liltlc 
s«Mi|» stnck. Of walci'. wiu'ii done cliop linr. Put a talilc- 
spooiiriil of cofn slarcli. a ciii) of walcr. a lablespooiifiil of 
\ iii('.i;'ai'. '(('acii|» of ci'caiu. two licatcii (\ii'^"s. ovoi' llif lire to 
tliick(Mi ; season will) |)('p|»('i'. sail, ccloi'v. mitnic.^' and 
pai'slt'v. and stir the sweet l)i'eads into it : l)oil live minutes. 
Spread upon a dish to cool, then cut- in pieces, roll in hread- 
cruiul)S and boil in hot lai'd. 

Plain. Sweet BreruLs. 

Cut in thick slices, dip in l)eaten e.u'.ii', roll in crack<'r-(lust , 
dip in the eg'^ again, anil fry with .slices of ful pork. 


Mutton should b(> fat, and the fat clear, liard and whit(\ 
Never buy nnitton with Ihibby yellow fat. The lean of 
mutton is a deep dark red. 

The ]iind-([iiarter is the best for I'oasting. The i'il)s may 
be used for chops and are vei-y SAveet. The leg should Ix^ 
boiled. Cutlets to bake may be taken from the neck. 
Mutton is healthful and always in seasoUj l)ut is l)est in 

Mutton Chops. 

Cut tlu> steaks, peppei- and salt them. Broil on hot coals, 
baste with butttM-. and sprinkle with grated bread-crumbs. 
Serve with stewed onions. 

Mutton Chops, Larded. 

Beat each chop flat and lard with salt pork. Put in a 
sauce-pan, sprinkle with minced onion, pepper antl salt. 
Cover with soup stock and boil oiw hour; thicken the gravy 




\villi l)rowii(>(l floiii', IIk' Juice of a Icnioti, one spoonful of 
muslirooiu cjilsiip and a ^lass of slu'i'ry Aviiic. La.N' cliops 
ill a disJi and pour tlic j^ravy over and serve. 

A, Neck; li, Sliuulilei- ; c, lireast ; .), I.oin; !■:, I-cij ; i > rag End of Neck. 

Fried Mutton Chops. No. 1. 

Million slioiild iH'ver t)e IVitH], bul for those who will fmj, 
the rolh)win,i;' is an exet^llent receipt : Trim and wash tho 
ciioj)s : (IrcHl.n'e theni li^'htly with lh)Ui', spi'inkl(> with salt 
and pepper, place in a frying-'pan in hot lard, brown and 
serve with onion I'l-ivv. 



Fried Mitthni Chops. Xo. •:. 
Dip each ell,,!, j,, halter and IVy in butler ..i- new lard 
thicken tiie ^rav.v with lUnn; :hU\ tlie jiu.v ,.r on.^ le,,,,,., 
berve with maslied fried potatoes and rice. 


Muffoii Cutlets. 
Trim and season, dip tii-st in I.eaten e^- and tlien in 
cracker-dnst ; pnt in a di-ippin-pa.i with two (,nnc(>s of 
butter and a little water; baste and bake brown. Flavor 
with mushrooiM catsuj). 


Mutton Steir. No. 1. 
Take mutton chops, covei- with Avater, and let cotik^ to a 
boil; add a lump of butter, a little flour, a teacup of milk 
salt, pepper, potatoes and two onions. Boil until the 
potatoes are done. 

f ? 





Miilfon Sh'ir. Xo. ?. 

Slice tlii'cc poimds of niiiltoii oi' laiiil), lay in a dct'i) hau- 
iii,i4'-<lisli, put ill one IcaNpooiil'iil of cclcrN' seed, and saint' (•!' 
{•loves, ciiiiianioii and mace, will; pepper and sail, (»iie 
tcaciij) (»r spiced Nineijai'. one ,i;'lass of wine. Slice a little 
cucunibei' pickle, to w liicli add brown su,i;ar to laste, half a 
poniid of butler, two slices of toasted bread, 'riieii put a 
la ver of the meat and a layer of the seasoiiin.i;" nut il the 
(lisjj is full. Bake brown. 



Boiled Leg of Mutton. No. 1. 

Tie a le^ of mutton in a tlnck linen cloth, and boil slowly 
for two iioiirs. Serve Avith i;Toen peas. 

Boiled Leg of Mutton. No. 2. 

Mako a crust of meal or Hour in which cover Ihe nmlion, 
lie up in a tlour(»d cloth and put in Ixiiliiii;- water, allow 
twt'uty minutes to the pouiul. Remove the paste and serve 
with drawn butter and caper sauce. 

1 :^ 



lioiU'd L<'<i of Mutton. iVo. :?. 

Uul) willi sail and put o\\ in l)()iliny wilier. Cook three 
hours and serve with caper sauce. 


Brown four tablospoonruls of Hour, add a small pieco of 
butter, a teacup of watci- and slir well : cut up two pounds 
of lanil) or nuitlon, wilh one teas[)()onrul of p<'|)per, a liltle 
salt, a (piart of walei', a do/en-and-a-half touialocs, four 
sliced cari'ols, one dozen potatoes, tlu'ee onions. iSimnier 
for four hours. 



Roast Mutton. 

Take a le^- of mutton, oj* lamb, rub with salt and pepper'. 
Lay in a bakin^'-pan with a little water, set, in a very hot 
oven and baste freiiuently. When done, add minced |)ais- 
ley to the f^'ravy, and cover the roast with grated ci-acker. 

Leg of Mutton, xL la Venison. 

Lay the meat in a deep pan and rub with the following 
mixture: One tal)lespoonful of salt, one each of celeiy, 
brown su<;-ar, black peppei", nmstar-d, allspice cloves, 
mace, sweet herbs mixed iind pounded. After this is 
rubbed in all parts of the me;it. poui- over a cup of vines'iir, 
and set the whole in a cool place for three days. Wlum 
ready to cook, leave in a kettle a ([uart of boil in.t;- water, 
have in the kettle an inverted tin pan, on it lay the le.n' of 



imitloii :iii(l N't sIcMiii I'ni rmir hours. Do nol allow i1 to 
touch 1ln' wnlt'i'. Add a t(';i(U|» of water to t he pickh' and 
l)ast(' th»' Micat^ with it. AN'hru i-cadv lo scrxc, thicUci) the 
li«|ui(l ill the kettle with cor ii-slai'ch and pour on the meat. 
Serve with currant jelly. 


Baked Leg of Mutton. 

Take a leg" of muttoti weiu-liiiiu- six or ei^ht pounds, cut 
down the under side and leniove the hone, till it with a 
di'essin^' niach; of four ounces of suet, two of choppcHl ham, 
six ounces of stale l)read. two e,ii>;'s, one onion, a little 
thyme, sweet marjoram, parsley, nutme,i;-, salt and pepper; 
sew np, lay in a pan and put in a hot. oven; l)aste with 
butter, cook three hours. 

I :!-i- 


nailed MntfoH. 

Put in a i)an with a little warm water, set in the stove 
and bake slowly ; baste with butter', salt and ijeppei-. Just 
before dishinjj;-, put some chopped horse-radish over it, add 
a little fjci'ound mustard, aud sprinkle with f^rated crackers 
and brown su^-ar. Serve with mint sauce. 






lidhi'd Loin of Muff on. 

(Jul llic loin it) folic pieces. t;ikt' oil' llic sUiii, i-iil) wil li 
sail, ^''lu/c with hciitcii cu'i;- :iii»l coxfc Illicitly wil h bccad- 
('i'imil)s, salt and pcppcc. I'lil in a hoi oven aiitl bake two 
liours. ISurvo with hcowii ^ravy and pickle. 

I ' ''I 


To ifftrico Mutton. 

Take a choice piece and divide inio chops, sprinkle with 
sjilt and pepper, ami broil tlieni; make a rich ^-ravy, season 
it, and add tomato catsup; lake two carrots, one turnip and 
one onion, cut up and cook, add to the f^ravy. Serve with 
greon pickle. 


To Grill a Bvea.sf of Lanih or Mutton. 

Score the top, wasli over with beaten ej^-ii:, sprinkle witli 
salt and pejjper, cover with bread-crumbs and put in the 
stove; baste with buttei'. Pour caper sauce in the dish. 
Serve with currant jelly. 

Roafit Lamb. 

The hind-quarter is the nicest. Put in a pan, dredg-e 
with ttoui', pepper, salt and herbs. Put in a hot oven ; 



l);isto \vi1li ])ii1 lei' : make a rirli ijfi'avv. Servo with mint 
sauce and waljiut calsup. 

To drill (I ^Shoulder of Lamb. 

Parhoil, seore and cover it with e.ii'.i;', cniinbs and parsley. 
Broil over a eleai' lire, or put in a Dutch oven to brown. 
Hei've with caper sauce. 


To Dress Lamb's Head and Feet. 

Boil till tender, tal^e oil' the llesli from the head, also 
mince the tongue, si)lit tlu* feet, i)ut them with the pieces 
from the head, and mince into a pint of .i^'ood p'ravy, sea- 
soned with pepper, sail and tomato calsup. Stew till 
tender. Garnish with cris[) [)arsley and bits of curled 


L(imb\s Head. 

Boil the head, split through the bone, which nnist remain 
with the meat on. Cut the llesh across with a sharp knife, 
^•rate some mitnie.i4' on it, and lay in a pan before; the 
lire, then ^-rate stale bread over it, with s[)ice, and the 
juice of one lemon : baste with butter, salt anil pepper. 
When done, take the tongue and chop hue, mix with a pint 



of.qravy. Shake somo Hour ovci- 11i(> licad. Ilu-u pour tlio 
^•ravy on. Siniuici- hall' a : hour, i)Our on a Ifacuj) ol" 
viiie^-ar. When done, servo wi li Tried slices ol" l)acon and 

Shecjfs 'Ton (/lie. 

Boil them till the skin can be taken oil", split and pul in a 
stew-pan with soup stock, niushrooius and minced shallot, 
butter and pepper. Stew slowly. Serve with onion sauce. 



Great care should be tak<m to sel(>ct pork. If ill-fed or 
diseased it is very injurious to liealth. To be ii'ood, the lean 
should be tine-^-rained and white. Tin; skin should be 
smooth to the touch. If clanuny, or soft, be sure the pork 
is stale. 

Cutting up Pork. 

The accompanyini? diagrams will show how pork is cut up 
by Western packers. Fi.yure 1 illusti'ates the manner in 
which the various pai-ts ai'(> lut wlien it is desired to make 
Mess Pork, No. 1 is thesiioul ; •*, (he head ; :!, the should- 
er ; 4, shoulder cut; 5, 5, middle cuts ; G, the Hank cut : 7, the 
ham; 8, the rump; while !),!>, li-oes into lard. The ham, 
shoulder and head are not used in Mess Pork but simf)l\ 



(Mil into slj-ips ns indicalcd l>y 1, ."), 5 .'iiid G. Tho hoft- is 
split. Ihi'on^'li llic l);ick-l>()iH' ; no Ixtiics ;ir<> 1;ikiMi out. 1'h*' 
pieces, of whicli Ihffc must not he onci' Hi, ai'c placed on 
their cd.ucs in tiie barrel. The lioi^' imist. weii;]! liXi lbs. 
It. will thus be seen that ho^ys of a crtain Aveif,*-]!! only can 
be cut lor Mess Pork. Scattered between the laycM's of 
pork and at the bottom and top of the l)arrel must bo 
placed not less than 40 lbs. of ^ood foreif^'n salt oi* 45 lbs. 
of American salt, and the l)arrel iiiust be filled with clear 
bi'iiie asstronii'as salt can make it. 



Clear Poj'k. 

Is made from the sides of extra hoavy well-fattod lio,ns 
cut, selected a!ul packed the same as Mess Pork except that 
the l)ack-bones and half the ribs are taken ont. Exti'a 
cleai- pork is the same as cleai- pork except that the Avhole 
of the ribs are removed. Mess oi'dinary or Thin Mess as it 
is sometimes called is the same as mess, only it is cut fi'om 
h(),i;s which are too li.yht foi-mess, but which are reasonably 
well-fattened :vnd must not exceed 22 pieces to the barrel. 
Pi-ime Mess |)ork is made from the shoulders and .sides o^ 
nice well-fatted we iy- hint;- from HO to 110 lbs. and cut 
rep-ularly into sipiare pieces weii;iiini4' as nearly 4 lbs, each 
as possible. 

Fiff. 2 will siiow how this styh^ of pork is out np. No. 1 
is the snout ; 2, the head ; 3, ;5, 3, the shoulders ; 4, 4, 4, 4, 4, 4, 



prune pieces; T, the ham ; S, llie n„np ; 0, the parts tlial a.v 
niado into lard. Each l)aiTel nuisl eontain :.'()() lbs. of in(>a1 
in the pi-oportion (.C -jo ..i.res of siiouldec to ;5() pieces of 
side-cuts oi- j)iiine piinvs : the slioukler pieces not- to exceed 
90 lbs. in wei-hl : -in lbs. of coai-s(> salt and 4 ozs. of salt- 
petre. In prime pork still anotlier variation is made in 
the style of cut, this time however con.ined to the siioulder 
which is cut hito three pieces, as shown in Fii*-. 3. 

FIO. 3. 

Broilod Pork Strnk. 

Slice thin, seasoii, and roll in melted butter; broil ov(?r 
a clear fire until very done, dish, and pour melted butter 
over the steaks. 

Fried Pork Steaks. 

Fry ]\k(^ beef st(>ak, season with pepper, Halt and poAv- 
dered sage. 

BrcUed Spare Rib. 

Season, lay on the.!,, .u-iron, and place over a clear fire, 
turn frequently, and broil veiy done. Pour melted butter 
on before serving. 

Spare Rib. 
Cut into pieces of two or three ribs, put them in a stew- 
pan, and boil until done; add salt, pepper aiid minced 
parsley ; thicken the gravy with corn-starch and serve. 



Tn ('no/: S/Kirr Hih.s. 

Vi\\ III w.'ilcr, :-.\t'\v liflccn iniiiiilc.-', Iiikc up, sprinkle with 
pepper ;iii(l s;ill.;iii(l l;iy on a liot .^rid-ii'Dii, 1 iirniiin' iiiit il 
brown. Dish, and [(our ox'eL- iiu'lteil Itiilter. 

Span' Uihs n<i/:r,J. 

I*iit ill (lrippin,i;--pan witli a litl h'waler, season with salt- 
and p(>ppei', and i»aUe hall" an hour. 

St II [fed Sjxn-c li/hs. 

TaU'e a lar<;'e I'il), st nil' w it h sa.u'e and onions, and la\- on 
potatoes, a lid put in t he stove : hake till l)i'ow n a ml done. 

To Cook Ih(c/:-hoiH'. 

Put in a pot of water, and l)oil twolioiii-s: tluMi put in a 
pan. baste, and set in the sto\'e to brown. Peel some Irish 
potatoes, boil, masli and season, spread in a dish, then lay 
the chine on lop. 

Jl((ch--hoit(' (1)1(1 Tiniiips. 

Boil in sutfieient water te^ cover until dom-. Peel and 
throw in some Ini'nips. I'el'oi'c ser\iii,u' thicken the ;;'rav\-. 

To lUirlu'i'Uc Pork. 

Put in n hot ov(>ii without water, siu'inkle witli tloui'. 
pepp(M' and salt, baste with l)ntt(>r. ( 'ook two or three -v 
honi's. When done pour in hall" a leacup of walnuts catsup. 
Serve with fried apples. 

To Roast a Quarter of SJioat. 

Put in a pan with water. spriid<le with Hour, salt and 
l)epper. Lay around sweet potatoes ami bake foui" lioui's, 
Serve with minced parsley and tliyuie. 





;"■' ^■ 


A, Hind Loin ; n, Fore do.; c, Sp.-ire-rib ; i>, Shoulder; k, Ici;; y, Hclly-piece ; g, Pcttitois 
H, Heart ; i, Tongue; j, Kry ; k, l.iver ; i.. Kidneys; m, Iliad. 



Bal'cd Pig. 

Take a six \vo(>ks oUi pit;-, sc()r<> in s(|uaros niul iiil) all 
over with lard : make a dix'ssiii^' oC two ([iiai'ls of corn Jiieal 
rolled and iinxed with boiliiii,-- walei-; add toil hall' a pound 
of buller. jx'pixir, salt and tliyme. Fill the pi^" with it and 
sew lip. Pill, ill a deep pan with hot watoi", haste fre(iuently 
imlil brown and eris]). Sei-ve with baked apples. Pork. 

Make deep incisions in the roast. Boil some potatoes, 
when done mash tliejii with butter, pej)per, salt and minced 
onion. With this di'essiii,!;- till the ineision. Pui in th(^ 
stove and bake slowly for three hoiii's. Make brown gravy. 
Serve with apple sauce or a])ple fritters. 

Southern Baked Shnat. 

Take a lar^e roast, covei- with g-rated l)read, pepper, salt, 
butter, onions, saiic and thynie. Plac(> in a pan with water, 
when half done lay all around some nice cooking- apples. 
When done dish youi' pork with the apples around it. 
Pour the gravy over it. 

Steived Sh()cd\s Head. 

Pai'boil and split, taking- out the bones, lay the head open 
and fill with nicely seasoned dressing, sew np and i-et.urn to 
the pot, stew slowly. When done tak(^ up and add to the 
g-ravy a luni|) of butter rolled in Hour and a tablespoonful 
of walnut catsup. Pour over the head. 

Shoaf Jowl. 

Separate the jowl from the head and put in sufficient 
water to boil. When done take up and season the g-ravy 
with bnttei", salt and peppei", stew the brains in it and pour 
over the jowl. 





To Dress /'or/,-. 

(-'Iioosc ;i r:it,p]iim|) li;iiii wci.-iiin-' twelve poimds. Let 
i1 hoil uiili] leiidei', then put in the hnkin-'-pan. Prepare a 
stulliiif:;- of l)rea'.l and hut ter. well seasoned, ,14'ash t li<* ham 
all ovoi' and lill with tlie (hvssin.i;-. (irate crackei-s over 
tlie to]), hrnsli over with e.ux, L(>1 it- hake in a well re.i;'u- 
lati'd oven for an hour. No ^luvy is used. Eat vvitli 
craiiborrv sauce. 


To Fnj Hoifs llntiits. 

Scald and clean. Have a sl<illei of hot lai-d into whicli 
drop the bi-ains with twoe-us; season with pe|)pei- and salt 
and serve very hot. 

iSirccf HrcarJ of Ifixj. 

This dainty morsel shoidd he parlxdied. then stewed in 
vine^'ar, a teacup of cream, a little Initter with salt and 
pepper. Or they may he tried in hutter. 


To Ma/xc Souse 

Take tAvo lio,^-s' lieads and ei.^lit feet. K(.il in plenty of 
water until the hones fall out. While still warm |.ick Out 
the hones and cho]) the meat vciy line : season with peppei'. 
salt and sag-e. Put hi a mould with heav.>- weight. 



Piijss Fret. 

Have well ck'ancd and soak twciil \ -foiii' lioiirs in cold 
water. J^oil in salt. ;ind wattM' until \v\\ Irudrr. They can 
either be pul iji vinegar or split and fiied in butter. 

Ej'cclh'iif J^ccipe for Sdii.sdf/c. 

Twelve ponnds of lean poi'k, six of Til, liv(> lablespoonfnls 
of sail, six of sa^'e, 1 wo ol' lliyiue, lixf of red pe|)[)('r. Mix 
well toyvtliei'. Form in little cakes and fry brown. 

Fned Salt Pork. 

Slice and soak in sweet milk overni.a'ht . Roll in meal 
and fry. Season the gravy with onions ciil- in vine^;-ar. 

Broiled Hani. 

Cut in vary thin slices, lay on a grid-iron over hot coals. 
When done lay on a dish, pepper and butter freely. 

Fried Ham. 

Take lai'ge slices from a ham. Put in a hot pan, brown 
nicely, turn and dish, Poiu" into tlie graxy lialf a teacup 
of milk, minced parsley and pepper, boil and pour over the 

Ham and Eggs. 

Cut in thin slices, fry in a hot skillet for eight minutes, 
lake up, br(>ak in the eggs, ami with a spoon dip the boiling 
grease ovei- them until doiu.'. Serve one on each slice of 

To Boil Ham. No. 1. 

Boil a small liam slowly for eight hours. When done 
remove the skin and let cool. Gainish with jelly. 



a 4;? 

Tit lU)il 1 1 (t III. No. '■*. 

Sci'apc and wnsli. I'nl jn walci' lo soalc all (ii,<4'lit . lloil 
six lioiirs. When doiit" U'l cool in the water, I lien rcniov.- 
tlu' sk-in. s|)iMnl<I(' with l)lacl< iicppcc. sifted crackiMs and 
su^i-ar. Ganiisl) witli sci-ipcd luirse-radish anil (Milled 

To Hoi] I III III. No. W. 

Put in a boilei' with pl(Mit\- of cold water, let l)oi1 slowiv 
for six or seven hours. When done lake up. pni in a larti'e 
bakini;'-|)an. remove the skin and sift pounded ci'ackers and 
brown sugar ovei' the top and put in the oven to hake one 

I}')1LE1.) HAM. 

hour, this will brin.i;- out Ihe fat and r(Mi(hM' tlie ham verv 
delicat<'; or a boiled ham may l)e tiressed with raw e,!;-,-^' aud 
sug'ar befoiv bakin-- or ieetl as eak(\ Ihis is very ornamen- 

Boned TTcu)!. 

Boil a ham until peifeclly tender, lake up in a wooden 
tray, let eool, i-emove the boue cart'fidly. press the ham 
ai^a in into shape, retuiai to th(> [)ot . I)nt iemo\(> fr(»m tin' 
(ire and let stand overni,n-ht. AVheii cold out across. 

IStuffed Ham. 

Boil the ham, take one pound of l)read-eruud)s. half a 
pound of biditer, one teaspoonful (Mch of li'round cloves, 
allspice, nutme.i;-, .^-iug-er, mac(>, celery, salt, with ha^" a 
teacup of sug-ar, two large tabjespoonfuls of mustai'd, six 



vcll-l»«';i1(>ti c.n'.iTS ; nii\ and moislci) willi crc^ani. (lasli voiir 
liaiii whili' hot. (ill ill Willi llic diTssiii.u'. Kill) »»\('r \vi1 li 
llic white of ail t'.i;'--, .siiL-ar and ^'I'alcd crackers. Scl in the 
slovc to hiowji. 

Baked Uaiti. Xo. 1. 

Fow honsckoopovs know llial baked liani is superior 1o 
boiled. Soak a ham for an hour, wipe dr\- and coxerwith 
Hour hat ler, seltin.t;" in a dish hefore put t in.ii- in 1 he drippin.s^-- 
pan. iJake oi^'ht or ten lioiirs. When done i'enio\-e the 
crustand sisiii the liaiii. Spinkle o\'er and rnhinto Ihehani 
Ihit'o lahlespoonriils of white sii.uar, some bluck pepper and 
powdered cr.ackers. Put in a pan without water and l»ako 
slowly t ill 1 ho whole surface is a clear, rich l)r(»wii. Take 
up an I stick all o\"er with whole cloxcs and dred.^c with 

Baked Ham. No. 'i. 

Cover your bain wilb a crust made of Hour and water, 
bake in a hoi o\'en slowly for ei,^;'li1 or ten hours, Take up, 
remove tlie crusl and skin. Put in a pan without walcM', 
pom- over i1 a teacup of ^'ood vin«>i4"ir. in which dissolve a 
tablespoonfiil of eomnion mustard and the same of H^'riMich 
nuisliird. l);ike one hour, bastin^i^- fivrpiently with the liipior, 
tlien covei' the ham all over to the depth of an inch with 
bi'own su.iz'ar, put in a vt>rv slow oven and brow n. Take up 
and let cool, Iheii jiress hy tiirnin.n' a disli o\ei- it with a 
heavy weiii'ht. When cold it will cut in lii-m slices. 

Hani Toant. 

Minc(* fine the k^an of l>oiled ham, beat tlie yolks of two 
eii'i^'s, and with a little cream and a lump of butter mix with 
the ham. Putin a skillet- and stir unlil thick: have ready 
sofru' slices of buttered toast and lay spoonfuls of the ham 
on thom. 




Frizz/ III //a IN. 

('ill the lean pari ol' llic ham in Ihiii sliavin.i^'s. I'lil a 
1al)lfs|)()()iiriil of Itiiltcc in I he IVviiii^-paii, and wln-ii hot pill 
ill the sha\('(l ham, t'i\ lixc niimilcs. Ihi'ii spi'inkh' onci' il a 
lahh'spooiil'i;! i>\' Moiir. IVv iiiilil itfowii; now pour one piiil 
(»r swcci milk o\cr il and h'l l)oil oiu' miniilc. Tcppfi' lo 

Ihnu lid I Is. 

Take oiic-hair (Up of hrrad-criiiiihs. and mix witli Iwtt 
hcalcn r,i:-,us : chop lino a piiil of ham l>ils and niixin.i;' all 
t.o^'olhor, rorni in halls and \'ry. 

A(iATK Kia.r KlfY-I'AN. 


roffnl Hum. 

Rou)ov(> all llicskin and i^'risllc from one |)oiind of h'an 
ham, which has hccii hoilcd. Pound to a smooth paste, 
addin,^;' ()nc-(|iiartcr of a pound of t'al and two ounces ol" 
biit1(H'. Season with pepper, mace and alls[)ice. Press into 
pot and c'o\-er with clean fresh hird. 


The middlin.y" is .nvnerallv used in tlie Sonth and W(>s1 for 
cooking" with ve^etai.les. ( 'iit a iaru'c' piece, hoil three 
hours, tlieii add turnip greens and boil until done. Serve 
Avitli poached o^'gs. 



Union (lull ('(ihh(i(/('. 

]>()il ;i pifcf (tf iiii(l(lliii,y two lioiiis. ciil up ;i liu'^'c head of 
(';il>i>;i,m', ami |)ii1 ill 1 lir |)(>1 wit li ;i pnd (»!' red |k'|i|)(M'. Dish 
tlir (•al>l)ai;t' wIkmi (luin' and lay llic iiiiddliii;;' on top. 

r>ri'(iLj'iisl Ildcoii. So. 1. 

Dip slices of I lie t liiii part of 1 he iiiiddliiii;' in brcad-t'iainibs. 
I'lil ill a IV\in,u;-paii w il li |)arslc\' and pepper, and jiisl iK'Toro 
disliin^' pour into the yi'uvy ii teacup ul' sweel cream. 

llrcakfasl lUn-ini. No. 'I. 

Remove 1 he liiid. and cut up sevccal slices of I)real(ras1. 
bacon, scallei' in tlic IVx iiii^'-pan and Tin .i^t-nl Iv. i>«'at np 
six e.ui^s. add lo Iheiii sail and peppcc. pour (i\ cr Ihe bacon, 
let sel nicely and liirii o\'er willi a knife. Have r(>ad\' 
slices of dry loasl. on \\liic]i lay Ihe bacon and e,i;",i:'s. poiir 
o\"ei' a liltli' \iiie,i.';ar and I)u1ter. i-^(M've \eiy hoi will; 
capers linelN chopped, or ^'reen toinalo pickle. 


J loll- fo Viu'c rxiron. 

After killiiii^- Hie ho,i;'s, allow lliem 1o stand until all of Ihe 
animal heal is out of them, 1 hen cut up : split hrst t hroui;h the 
spine, cut oil' each half of the head behind the ears. remov(> 
the pieces in front of the shoulder for saiisa^'e, take out the 
leaf which lies around the kic'nex' for lard : cut out the lean 
meat and ribs, then the ham and shoulder, and remove 
the loose pieces direct ly in front of the ham for lard. ( Hit^ 
oil' a narrow strip of tiic side for sausa^'c, and leave? thr 
remaindei- for saltini^' down. The shoulder and loins sir 
be (>\enl\- trimmed and then salted. Fii'st. rub the ^ 
side well with salt and then the fleshy side. A bushel of 
salt, is sutlicieiit for a thousand iiouuds of meat. WIh'u 
salteii the meat sl.iould be packetl with tlie skin down. The 





time For allowing in(>at In rcinain in salt, varies willi the 
wcat iicr, I'loiii six to ('i.i;li1 weeks; in \vvy mild wealliei", 
roiir weeks w ill siillice. 

When ready lo smoke iiaii^' the meat willi llie small end 
downward, and build a tiie (»r ,i;i'een hickory undei' it t'very 
day until it he.yins to look yellow, when it should he taken 
down, rul)l)ed with pepper, put in eottoti sacks, and I'ehun^-. 
Meat thus cared for will keep sweet all summer. 

Some housekeepers prefer putting* meal in pickle instead 
of dry salt, for such the following will bo found an excellent 
recipe : 

Take eii^iit pounds of stdt, live of brown sui^-ar (or live 
pints of molasses), two ounces of soda, one oinice of salt- 
petre and four ij'allons oi' water, l)oil and skim, lliil) the 
joints with salt, lay in a ti»^lit barrel and [)our t hi' brine 

Tak'e two (piarts of salt, two ([uarls of molasses and five 
ounces of salt pet re, dissoK'e in three .li'alloiis of water, boil 
and skim. This is sidlicient for lifty pounds of meat. 

b'our weeks in l)rine is nec<>ssary to salt it l)efore smok- 

To Cure Lard. 

As soon as taken from the lioi^- cutth(> fat in small pieces, 
wash clean, put into a kettle with enouiih water to covei" 
the l)ottom, oi" about, a ^'allon to a four-ii'allon \'essel of fat. 
I'oil briskly until the water has all evapoi'ated. stirrinii" fre- 
(|uently to prevent burniuii', then cook slowly until the 
ci-acklins ai'c a li.^ht brown and be^-in to sink, when it is 

The appearance of the lard will he ver}' much improved 
by st irrin^' in one tablespoonful of soda to eveiy five s"'^llons 
of lard just before removin.i;- from the lii-e. Care should be 
tak«Mi not to allow it to boil aftei' addinu' the sod;i, or it will 
foam and run ovei*. 


I ; 

i ( 





Tlu> leaf l:ii'<l sliould Ix' 1 tied l»y ilsclf ns it isllie nicest. 
The solid 1 fiiiiiniii.izs. known as skin t'al.slionld also be 
cookcKl scpai'alt'lx- as i1 rtMiuircs lon.iicr lime. T\\v fal from 
the entrails slionid he cooK'cd, \\('ll worked and kept 
sep.irate from t lie ot her, as it cooks in less t ime : the crack- 
liiis do not. ^'et crisp or l>rowii, but sink i;j the bottom when 

WOOO S.MOKK-llorsE. 

When lard is renu)\ed from tlie fire it should he strained 
into stone jars and set in a cool dr.\' place, as dam|)n«'ss 
s(mietimes causes it to taste st ron.ii'. Salt should nevei' he 
put in lard, as it induces moisture and invites mold 


A hi'ick or stom- smok(>-house is hest , because it can he 
made lire-pi'oof. hut. an ordinary frame house constructed 
(»f rou^h and cheap Imnber will answer every purpose j or 



it iH.'iy !)(• made of l(),i;'s. l^'foiu 1(» lo :>() liains may bo 
siiiokcd at one lime ill a house (ixs It. s(|iiai'('. Tht' illus- 
1 ration ,i;'i von licrcwit li sliows a smoivo-lioiiso (i ;< T IVol . To 
const niol tiiis liist di^' out llic sni'faoo of llio .^-foiind two 
to tlii'oo f(>ot d('c|) tlio si/0 of tlio l)niUlinii". On 1 ho r(Min(hi- 
tion lava l>i'ick oi' stono lh)oi' in and sand oi- cotnent. 
Foi' tho top use joists •*X4, sot od.u't'wisc. ciyht iin'hos froni 
contro to oont I'c, IVon liooks shouhl Ix' allaoiiod to tlio 
joists for han.uinu' the moat on, Fni'lhor del ails of con- 
sti'nction sooni nanocossary as any ordinary nioohanic by 
an inspoot ion of 1 he on.i4'i'a\ inn' can easily mako one. Corn- 
cobs ai'o iisii;ill\- eniplo\(Ml for piodiieinu' smoke: iiickoiy 
wood is pfelVncd by many. To pfodnoe a .n'l'adual snioko 
for several hours lake a shoNcirii! of liot coals fi'om tlio 
stovo, place Ihi-m in tho sniok'e-houso npon the lirick oi" 
stono lloor. or what is better in a iari^'o iroii-kettlo, lay in a, 
few sticks of wood or a h;. lulfnl oi' two of coi':i-cobs, which 
should not ijo dry enough, to blaze. 


I; I 




' I 

' I 

i * 








Jff)/r To ScJccf. 

Every lioiiscktM^pci- should iindcistaiid how to iiiako a 
sclcrtidii ol' poulli'N. as i-\\ y iiiarla'ts coiilaiii a ^loal deal 
t liat is inft'iioi-. 

I'liicla'iis w ht'ii IVcsh liavc |)lial)h' reel and soft.iiioisi skin. 
Yoim.i:' fowls ha\(' smooth h',i;s, c'oinl)s, and tho Ix'sl Iiav(! 
vchow h'.us. Tiii'k('\s, when ii'ootl. ai'o Jirtci" drcssin.i:- whilo 
and |»liiin|). DiU'ks lo hv 14'ood iiiust be Iciidt-i' under llic 
wiii.i;' ; 1 hose u illi 1 hicl\, hai'd hrcasls are the hcst. ( Jeese, 
when soiinu' and in orch'i'. havt> |)hini[), white Ih'sh, easily 
l)roken : tiicN slioidd l)e vvfv fat. 

floir To Kill. 

Poultry should always be killed tlie ni.ii'hl oi' day before 

There are st>\i'rai modes of killinii': tlial used by the 
Fi'eiieb is exeellent. : Open the Ix'ak of tlu> fowl and with a 
shai'p-pointi'd. nai'row-l)laded khife make an ineision at the 
back- of lli(> I'oof of the moidli, which caus(>s instant death, 
afier which lian.i;' the fowls up In- tlie leij;'s and let bk'ed 
fi'eely, |)ick while warm ; scald if desired, though the skin 
presents a more natnral appearance if not scalded. 

If thai method is not likeil. cut the liead olf with a sharp 
knife, han^' up and let bleed freely ; scald oi' pick dry, 
chickens or small birds, but turkeys, yeese and ducks never. 


I i 

Turkey; n, (loose; c, Duck; n, Kuwl ; k, CiiiiniM Fowl ; i . l'artriili:i' ; <;, Cnperrailzie 
(Ci)(-k of the Wnmlsi ; II, I'lu-as.inl ; l. IVal ; i., Wild I'i.kjrini ; i., I'lariiiiKaii ; M, I'rairic 
Hun; N, Landrail; >>, ilroy I'lovir ; r, (.ioldtn dt). ; <> Wheattar ; i<, Ortolan; s, (Jiiail ; 
T, I.a'rk ; r, Woodcock ; v, Snipe. 



IToir To Dress. 

Place on a lahlc, cut oil" tlu' ami fcmove the op'^-ha^" 
al)()\t' llic lail, lake oiil the crop l>v inalciiii;' a si)lit in the 
l)acl< of the neck, laU'in^' care that it, is all ivinovod, cut tlio 
neck-hone close to the l)o(l\'. cut around the vent, l)e cai'el'ul 
to cut ()nl\- thi'ou.i;'h the skin and (h'tach all the entrails ; do 
not. hnrsi I lie .i^', and jU'eNer\-e the liver whole; split 
1 he .i:ix./a rd and takeout tiic inside and innei' liniiifi", wiusli 
and lay aside 1o co(»k. Wash the fowls in cold water, 
altlion,i;li some cooks adx'ocale the new method of only 
w ipin.ii" <iry. \\e(h> not think il cleanly or ad\isal)le. 

After washing; fowls should he hun,^" up to ilvy. 

Tht> head. n<*ck' and feet shoidd he sax'ed to stew in the 
i:ra\\-. All white Meshed fowls are improved hv larding;'. 
The process is very simple, and any honsekeepei- who will 
learn the art will he more than repaid foi the little trouble. 
Cut strips of hacoii, fat (u- salt pork two inches lonij- and the 
sixth of an iiuh wide and make parallel marks on the hi'cast, 
pnt one of the strips of fal into tli(> split end of a small 
lariliii.ii-needle and insei't it at the lirst mark', hrin.i^- it out 
at the second h'axin.ii' an ecjiial lenifth of fat protruding' at 
each end, conlimie insertinii" thes(* strips half an inch apart. 

To cnl up a chick-en properly. ])ick. sin^caiul di*aw, lay on 
a small hoard which should he kept for the purpose, cut ofT 
the fe;'t. then the win.i^s and k\i4s at tlie lirst point ; cut the 
breast in two, also t he back. 

The ,ii"arnishes for chickens are parsley, fried oysters, 
slicei! lemon, catsups anil forced meat balls. 

I 'r 


Broiled Sprituj Chie1:en. 

Split a half-jJTi'own chicken : wn the ])ack, twist the tips 
of the win^- o\-ei' the second joiid, wipe very dry ; spread 
out, and with the rollinij'-pin t)reak the breast-bone. Put 
on tlve yi'id-iroii ovei" a clear lire, I'ub with clarilied butter 



and place (he chicken ovci' it. Turn often lo pivvenl 
scoi'cliin,^'. When half (lone spi-inkle wit li sail and prppri', 
Wlieii Ihoi'on.ij'hly done |)iit on a liol disli with plrnt\- of 
melted bntler, Avhich niav be thick'ened with ninshroonis or 
tomato catsup. Serve with a plate of nicely toasted l)i'ead. 

To Bvoil Chicken, 

Split, sprinkle Avith pepjier, sail and rub with butter, lav 
on a ^'rid-ii-on ovei' hot coals with the inside of the chicken 
down. Turn often. WIumi don*' disli, pour o\'er it nirllcd 
butter and sifted, pounded crackers. IJoiled lomatoes wHI 
be found an excellent addition. 


Broiled Cltiehen. 

Split and roll with a rollin.u-pin. Pinion the le,i;s to the 
sides. Place on a i;'rid-iron over a clear lire. Ha\e a pan 
of boiling- water, salt and melted l)ntt«'r ready in which to 
dip the chicken fre([uently while hroilin.ij;-. It will lake half 
an }\o\\v to l)rown nicely. Serve with nu'lted butter and 
brown mushroom sauce. 

liisfiroles of CJiieken. 

Roll out squares of pie-crust, very thin, cut the chick'en in 
vei-y suuill pieces, and roll in tlie crust, fry brown; only a 
small chicken should bo used. 




Fried Chicken. No. 1. 

Cut up, lay on a dish, spi-iukle with Hour, a little sail 
and pepper. Have ready sonu> hot lard, in which lay each 
piece. Cover closely and fry a li^ht brown. Take up the 
chicken, set near the lire. Pour into the skillet a teacup of 
new nilk, a tablespoonful of butter, with salt , pepper and 
minced i)arslev. Let l)oil and pour ov(>r the chicken. Put 
curled parsley round the edges of the dish. 



Frictl t '/lichen, Xo. ;'. 

Pill ill a ri'xiii.u'-pan «M|iial pai'ls ol' laid aiul l)iitt(M'. Roll 
tlir pieces of cliickcii ill ci'ackci'-d iisl anil dip in «',i:,t;'. IlicMi 
tliist a,i.'a ill. drop into llic hoijiiii;' fat and tVy i)i'o\vn. .Mince 
parslcx' and pitl in t lie i;Ta\'\' wjl li a cup of ci'caiii. Serve 
in ^'i-avy-brolli. 

Fried Chich'cu (oaJ Toniafops. 

Fry chicken in Uoiliii.i;' lard, when done, pour in slice toma- 
toes and \v\\ lake lip. season willi sail, pepper and a little 
siiiiar. I""iied lorii meal is exceiieiil willi fried 

Fried Chicken, J la lldlicinie. 

('ill lip a chicken. di|) in a halter which has mixed in it 
chopped tomatoes, one onion. 1 li\iiie, parsley, pejiper and 
sail: U-\ hidw II in plenty of l)oilini;' lard, and ser\'e with 
tuniato sauce. 

lUiLi'd S/)riti(i CJiicLen. 

Split the chicken, put in a drippin,i4-paii. and put in tlie 
sto\ e w it hoiit water. When half (hme. take out the chick- 
en and season with salt, pepper ami init ter. rel urn to t he 
stoN'c to brown. Uoil the lix'cr and .tii/za rd, chop and put 
in tlie .eTavy, to which should i)e added bultei- and a liflle 

Fricd.ssecd (liicken. No. 1. 

I'lit piec(>s of cliickeii in a stew-pau, sprinkle with salt- 
and pepper. Add som(> sliced fat pork, stew till tender, 
takeout the pork', and thicken the «:-ra\y with a little Hour 
and Imtter, AVheii taken up, soak in tlie ,i:ravy some 
pieces of toast, put them on a disband \'Ay chicken on them. 






Fricasficcd Cliirh-cn. No. 'I. 

Put two chickens in a pol willi liall' a iioiiiul of salt |)<»rl< 
and (Mioii^ii water to covoi'. slew half an honi", when (h)no 
add lialf a cliopped onion, minced |)ais|r\. pcppci' anti salt. 
Stir up two tal)!espoonfids of Uoiii- with a cup of l)oilin,i;" 
millc, and in lliis tnrn two wcll-hcalcn (',i;,i;'s and a tal)l('- 
spoonfnl of l)uttei'. pour ox-ei'tlic cliicl<cn and h(>il one uio- 

Fricassee of Spriin/ ('liivkni. 

Take oil the wiu.ii's and le,i;s of llic ehicl<ens, cut up tlic 
"•emains, witli ii\-ei' and ,i;i/./ai(i, pnt in a sauce-pan, a(hl 
salt, pepi^er, mace ami parsley, covci' with wator and l)oil 
tender, llien take up. Thicken the li(|Uoi' wit h 1 wo tal)le- 
spoonfuls of tloui' ruhhed in two ounces of l)nttei', a teacup 
of cream, t)oil all to.u'ether and adil a ^^ill of wine. Put tlio 
chicken back and let boil. 


1! I 

Sprincf Chicken Dressed (is Terrapin. 

Boil a youiii;' chicK'eii, cut in pieces and pnt in a stew-pan 
with soup stock. Stir in smai-tly one-fourt h of a p(um(l of 
butter and one e.iii;'. Season with sait, pepper and thyme; 
add a small ,i;-lass of wine, two hai'd-boiled e.n'^^'s cut up. 
Boil and serve with currant or wild ,i;-ra|)e jelly. 

1 « 

To Stew Chicken Whole. 

Take a wcll-^-rown spring- chicken, rub with salt and 
pei)pei', do not split, but 1111 with as many oysters as it will 
hold. Put in a tin-pail with a close-fit tin.i;' top and place in 
a pot of water to boil until the chicken is lender. When 
done take up the chicken. Tui'u tlie ,i;-ravy into a sauce-pan, 
add two ounces of butter, half a cup of cream, three hard- 
boiled eft'^'S, chop|i(Hl with herhs and a tablespoonfid of 
corn starch. Boil up and pour over the chicken. 






Soiillii-ni ChivL-i'ii Sicir. 

(ill lip t \\"() \<iiin.L:' cluckt'iis, put in :i sauce- pan with \va1 or, 
l»()il until tciHlci'. W'licii iicai'lv dcnic slice some raw 
potatoes and throw in: when they are done 1lii<keii the 
;4-ra\\- with a little Hour and butter. Season with salt and 


lU'Oddcd Cliickcn. 

('lit a si>i'iii,u' chicken in pieces, roll in beaten;- and 
urated bi'ead-criinibs. season v\itli parsley, pepper and salt, 
|)lace in a pan, lay on each piece of chicken a lump of 
butter, add a littl(> water, bake sIowI.n'. baste often. 
When the chicken is dislied, pour in a teacup of cream and 
a cu[) of bj-ead-criimbs, st ir and pour o\»'r the dish. 


Califoruio (liicl:<ni. 

Take two youn.i;" chickens, cut up and stew: when done 
a(hl a little minced parsley and onions. Take four lari^'c 
pe|)per pods, soak in water, strain and |)our in tho Juice, 
add salt, butter and a little Hour to thicken. Fill a lar,i;-e 
disli witli boiled riee and pour the chicken and .yravy on it,. 

(V/Zr/.T// Fr/huni.r, 

Boil a yonn,^' chick'en and cut to pieces. J^el hiy one 
hour in a marinate made (»f oil and \iiie,i;-ar, add pepjxn- 
and salt with a little Hour. Next |)repare a nice (•^•i;--l)atter 
in wliich dip t he chick-en and drop in hot lard, bi'own and 
have well covered with the batter. Spread tlio pieces upon 
;i Hat disli. Gurnisli with celery and serve hot. 

Blanquctte dc Ponh't. 

Take a well-.n'i'own youn,^' chicken, put whole in a |)ot of 
watei", take up and cut apart. Talce olf all tli(> sk'in and 
put the pieces buck in the pot. Make yi'avy by scalding- a 




(|uai't of milk, Iwo ounces of bullrr, one laldt'spooiifiil of 
(lour. Clioj) Iwo liard-boilod I'^^j's in 1 lie .u'l'aNV, wliicli must, 
have no lla\ (H' (-'.\ct'[)l (•cIci'N'. Drain liic picics of cliiikcn 
and lay on a dish, covi'i' willi narrow strips of toasted bread 
and pour tlie feravy ovei-. 

Boast Chicken. 

Prepare a fnll-frrown cliickeii, lill with nice di-essin^', oil 
orbiitiei',a l;ir.^;'e. l)i'own paper ;in(l wraparound the fowl. 
Set. on a \\ire-s1;ind in ;i i)akin,L;-paii with a Ml lie \\;ilcr. 
Let bake two hours. li(Muo\e the paper and llie chicken 
will l)e lu'own. Kcu' ,i;i'av\', chop I he li\cr with parsley. I wo 
slices of leuu)n, a hai'd-l)oiled e-^ and a [)iid. of Uiclted 

Sfcdnicd Cliickcn. 

Rub with salt and pepper, place in a steamer (or one of 
tlie new style cookeis) and steam an hour and a half. 
When done keep hot and pi-epare a dressiuii' of one pint of 
^•I'avy, one pint; of creaui, six spoonfuls of Hour, tablespoon- 
ful of corn starch, i)epper, salt antl a few drops of extract 
of celery. 

Pressed Chicken. 

Take a lar^-e chicken, ))oiI in vei'v little water. Whc 


done take tlie meat fi-oui the bones, renu)ve the skin, chop 
and season. Pi-ess into a lar,i.;'e bowl, add the licjuorand 
put on a wei.yht. When cold cut in slices and eat with 
sliced lemon or cucumber pickle. 



, »i li 

I I u^ 

\; • 

Boiled (liicken. 

Select a lar^-e, plump chicken. St ulf it wit h bread-crumbs 
seasoned with jx'pper, salt and tliynu'. Put two ounces of 
butter and a do/en la r^<» oysters in the dressing- and stulf 
the fowl. Tie a buttered ])aper arouiid it and put in a kettle 




of wai'iii walcr. ( 'on ci' chisrlN . When dour take up \]n*. 
cliickcii ami iiiakt' saner w illi a 1('acii|) of 1 lit' li(|ii(>r. a piiil 
of iiiill<, an oiiiicr of l>iitt(>r, a little tloiii', salt , prpiter and 
live di'oi)s of cxtiact of culer.y. 

rick I I'd elite ken. 

l')oil six yonii,<4' cliickciis, pick llie meat ffoin t lie boiios 
and pnt in a stone-jae, pone in a pint of tlie li(|noe in wliieli 
tln',\' were buileil and tlieee pints of \ ine.uar, add spices. 

Clinivd ChirLrii. 

^^''vy in tlie pot \'on make the enia.s' in IIii'cm' slices of 
l)acoii two onions: ent np the chicken in small jiieces. 
slice 1h;'ee lae.^'e potatoes. |)nt In with pork and onions, 
covei' w.tli watei' and cook nntil done, salt and pepper. 
Put in three tahlespoonfnis of cnrrv-powder, mixed with 
water, hoil, and dish onci' hoiled rice, Seiwc with ^^'reeii 
peas oi- vonn:;' c(H'n. 

Vhirkvii Pic. No. 1. 

Take two chick'ens, cnt np and lioil nidil t(>n(h'r. mince 
one oi Hon. and w ii h salt , pepper and luit ter |)iit in with t he 
cliieken. heat two clip's into a cup of cream and add to 
tli«Mi(pH)i'. Line a li\-e-(|nart pan with rich biscnit don^li. 
Ponr in the chicken. |»ii1 on t(»p crust and hake. 

Vlnvkoi Pic. Xo. :.'. 

St(>\v eliicl\<Mi until vwy lender. Line tlu> sides of a 
pie-dish with rich crust, jtonr in the chickaMi. lill np with 
i^iavv made of the iicpun', t \\o ounces of buttei", a little 
lloni', salt and pepper. Cover with top-crust, cnt a small 
lioie ill the ceiiti'(!. IScrve with fried oysters, 




Chirhrii rio. So. W. 

Line sides (»r a roiii'-cniail tin-pan with I'icli biscuit don.ii'li. 
Have chicUcii cooUcd as for a IVicasst'c, lay in liic pan, ponr 
in the ^'ravv. ('over witii pull" i)ast(' and l);ilu' in a <inic'l\ 

Old Vir<iiiii(i Cliickini Pic. 

Make |)asl(' with one cpiai't of Hour, teacup of iMittci-, 
half a tcacuj) of lai'd. Mix with i)ut t('rniili< and so(h(. 
Ijine a deep tin-pan witii the (h)U,i;li and lill witli strwcd 
chickens, slices of l)acon, a teacup "f l)read-ciund)s, a pint 
of cfeaiu and some of the chici\en li(|Uor, add salt, pepper 
and tlie yolks of three hard-l)oiled e,i4'.i;'s. ( 'ovei' wit h top- 
ci'ust. Bake slowly two hours. 

Kculiirhil Cliic/ccii Pic. 

Fry two spring' chickens a nic(> hi'own. Line a live (piart 
t»i«n-pan with^ood crust. l*ut in the cliickens with ;4'ra\\' 
and plenty of butter. Season to taste. ('o\-er with to|)- 
criist, over whicii k\y hits of butter, IJake until the crust 
is brown. 

Yankee Chicken Pie. 

Cut up two fat, yoiin.i;' chickons : boil until tiMider. Lino 
a pan with crust, put in a layer of chick'en, three strips of 
dou^'h and the restof t he chicken, add live beaten ('^•^'s, a 
few sliced potatoes, one small onion, season to taste, pour 
in the ^"ravy with two ounces of butt cm-. }?ake bi-own. 
Soason the chicken liipior, add thickeiun^ and serve in a 
frriivy boat. 

Chickoi Pie trith Oi/sfers. 

Boil a pfood-sizod oliicken until tendej-, di'ain o(f the licpior 
from a qnai't of oyst«M's. Lnie the sides and bottom of a 
Inr.j^e, round pan with crust, put in a layer of oysters and ;\ 





lavcr of (•liirl<('ii iiiilil 1ln' |i;iii is full. Sc:is(»ii will) pepper. 
s;il1 . bits (if biillei' ;iii(l t lie (i,\ si ci' lii|ii(»l', add suiiic of 1 lie 
chieUeii li(|ii(»i'. C'ttNcr uitli ciiisl and bake. Serve wifli 
sliced leiiioM. 

ChirLcii /V>/ /Ve. 

Cut lip a lai'.i;e eliiekeii. boil done. Season witli |)«'ppor, 
salt . a small piece of bnt tec and lloiic lo t liickni t lie ^raNV. 
llave readv nice. \\'j:\\\ biscuit doii.Liii. cut in cakrs :nid drop 
ill t hr pot . Let l»oil liair an liouc: la.\ t lie cliick«'ii in a dish 
and pour _t;ra\v .and diiiiiplin.i^s over il , 

(^liichcii J*inl<lin(f. So. 1. 

(~!n1. n|) a nice, yoiiiif'' cliicken. cook lendei'. Then lake 
from 1 he ,i4ra\y. s|)i'ead on a dish, season with pepper, salt 
and I)ut1er. Ma!<e a lliiek' batter. l'>iittera puddiii.i;-dish 
and put a layer of cliicken in and Ihcii a cupful of b.alter. 
Continue unt il the dish is fiill. 'I'>ake and ser\'e with I'icli 
buUer-suuee in ^"cavy boat. 

Chfrlcii PiKhJ /')!</. No. 2. 

Cut 11]) a chicken and \'ry. Uoil and ni.ish a do/.eii pota- 
toes. Malsc a l)atter in which stir t he potatoes and chicken. 
Season well and bake brown. 

Ronsf Turlxpy. 

Aftei' a t iiiK'(\v lia\'e ready a of br(>a(l- 
crumbs mixed with butler, peppei-, salt and lierl)s, add two 
dozen ehopjied oysters. St idV the craw and till the bod\' of 
tlie turkey witli this (lr(>ssiiii;-. Di-ed.^-e with Hour, la\' in a 
deep pan witb a teacup of water ; b.-iste often. IJoast to a 
deep l)i'own. Stew tbe ,i;il)lets in a little watei', which may 
be adde(J to the g'ravy in the pan. Thicken with conj 




st.Mi'cli ;iii(| sci\ »' III n'i;i\ \ l»u;il u il-|i ;i tll.sli iA' IVicd on .slci's 
and I'clciv s;i|;i(|, 

L' 'I'lir/.t 11 irilh ( 'rdiilxri'H Sniicf. 

St'h'cl ;i r.'il . voiiim' I III krv licii. Siii,i;'c :iii(l \\;i--li. Si nil" 
wil li ii (Ircssii),:;' iiKidr oT llic ciii-,!', ol' I'diir lo.ix cs of l»iv;i(l 
sortciicd ill Ixtiliii.L;' water, oiir ci:---. ;i |i'a»ii|) of luillcr. Nail, 
|K'|i|)»'r and iiiiiiccd (clciv : mix \\i'|| and lilt lln' l>ndv u\' !!h« 
tiirk('\ will) it. I'oast t In* 1 iiil<rv almiit an lioiii--aiid-a-liair. 
IIk'Ii sprinkle willi sail and pepper, hasle rre(|iieiii Iv and 
('(>\ei' w i1 li a izTeased paper. I'.oil llie ^i/./ard and li\er in 
a, lilt le water aii<l add to t lie .i;ia ..\- in t he pan. t hie ken with 
browned Hour. Ser\c the xi"i^>' ^'Ik' »'iaiilM'rrv sauce in 
in<lividiial sauce dishes. 

Udd.s/ < 'firi.s/ iiKi.s 'riirhi'ij. 

Plnnip your 1 iiike_\' by pliiii;4in.i;' into boiiiiii;- water. Lard 
witli Tat- l)aeoii. preparin.i;' a rich Itread dressiii,^' \\-ell-sea- 
soiied and lili the bod,\' with it. La\ a w cll-ii-reased paper 
(>\-er t he t nrke_\- and put iiM he o\-eii w it h a teacup of water 
in the pali.ltaste rre<|Ueiil I \ , \\ hen done t he eiit ire sii i I'ace 
will l>e a rich brown. To iiia l^e 1 he ,i;ra \ y . Itoij\er, 
neck and ,i;i/./.ard in two (|iiaits oT water lur two hours, 
chop up and ret iirii to 1 he ura vy w ii h one s|»ooiiiul of Hour; 
season with pe|)per and sail, poiir in the pan and stir. 
Serve in a i^ra\ v boat with Tried owstcrs. 


«•; « 

Kii(/!is/i liod.sf TnrLci/. 

Kill a week before cookini:'. keep on ice. Prepare i)rcad 
stutlin^' with which lill I he turkey. Place to roast on a 
i'acl< in drippin.J4"-paii : spread with bitsoT ImiI ler, t urn and 
baste rre(|iient l,\' with l)iitter. salt and pepper. \\ lieii 
nearly done ,i;'la/.e with the white of an cn'i^-, I\rak'ericli 
jj;'ravy in wliicli ch()[) the lixcr and ,i;i//.a rd, and serve in 






'^VAvy l)o;i1. (Jarnisli with IVicd oyslrrs, and servv' wilh 
ct'h'i'^N' saiK'c and slrwcil liodsi'lx'i-i'ics. 

Jiodsl Tki-Lcu trith Truffles. 

Ti'ii(i1«.' mnsl l)(' peeled, clioppetl and pounded; one 
poiuid will ilo r<»f one t ui'ke_\ . Sefape fin<' t lie same (luanl i- 
1,\' ol' ha eon. ii;i\ wil h 1 h.' 1 ridl!es and si nil' the 1 ni'kev wilh 
it. I*n1 in t he t ni'l<e\- Uie ni.i^'ht Ix'l'oee eookin.i:'. La\' slices 
(•r hacon over 1 ic lurkev, CON CI' with paper and hakelhree 
honis. C'liestiiut ilressin;^' prepared in the same \\;\y is 

To Steam a Txrket/. 

Rub well with l)uitei', pep[)e/ and salt, lill with onion 
di'cssin.i;' and sew up. put in a sleanu'i- o\-ei' hoilin.i;' Avatei- 
(or hetlei' still in one o!" the new steam (-(xik'ei's), t-oNt'i' 
closely and lei st<'am for 1 hree hours. Take up. strain the 
^•ra\y, w hicli should l>e in the i'eeei\-er. and season. Pour 
u\ei- the steamed turkey and send to the tahle. Ser\'e with 
sliced lemon. Turkey steamed and then put in the st<»\(' to 
l)i'own A\ill he found ex(t'l!( nt. 

Bo/led Turkey. 

Prepare as for I'oa.-^t ini;'. Keep w ell unt'.ei' hoiliny watei* 
and l)oil thri-e hoiirs. ^\'ll(■'l done t.iK'e up and lill with 
stewed oysters. Ser\e with e^\i;' sauce, and ^•arnisli with 
.sliced lemon ami curiant Jelly. 

Jjoucd Turkeii, No. 1. 

Chocse a fat turkey. Usually the le^s and win^sai'e cut 
oir, because to kee[» theiu on a ml hone them takes more 
time than they are worth. With a naiTow sharp knife cut 
the skin down the hack; then little !),\- little sepai'ate the 
skin from the meat and remove wliole. Keep the luvast 
as unbj'okou as possible. 



Oilop a ])oiiii(l of \oal, two slices of IliicU'. salt porlc, add- 
ill.i^- 1o i1 all llic m<';i1 of till' tili'k<\v except llieltreast. 
Season with salt . |)eppei'. cloves, tiiaee and liei-hs. When 
all 1 his is pre pa fed adil an e(|iial (|iiant it v of saiisa.i^'e meal . 
cut np three hoiled sliee|) or piv's' 1 on.i^aies a fter soakiiii^' in 
\ine,i^'ar. ( 'hop t he ijiidets and a pouml of triillles, 

VVIien read\' la\' theturkev skin on a l»oa rd a nd spread 
over it parts of the cli(»pped meaW: then |)lace parts of the 
l>reast cut in strips, then some of t he L;il)|et s. and o\ cr all 
llio rt'inainder of the line meats. 

Ha'.in.ii' the inside all arran.u'cd. I)e,uin at one side and 
roll ti.uhlly in a loni;' roll; then sew up the skin and wrap 
in a towel. Then hoil in lirotli for li\e hours with the 
Ixnies and scraps. Lease when done in a kettle to cool, 
then take out and i)nt in a lon.i;' howl. Lay on .i wcii^ht for 
twenty-four hours, Tlu-n rem(»\-ethe towel. To look well 
it shoidd he an oval shape. Slice and eat with hlancheil 
almonds, hav leav(>s, ancho\ ies, or chestnuts. 


I i 

JUmvd Tiir'.r//. Xo. 'I. 

Do not remove the enti-ails. Cut olf the neck one inch 
fi'om the l)ody. Take olV 1 he winu's a l»o\'e the second Joinii 
and cut olV the le.i^'s. With a sharp knife split iiie skin 
down the hack. 1-vun t he knife hetween the hones and tlie 
flesh on one side til! \ou conic to where the win.ii's and le<i-s 
Join the l)o(iy. Twist the win^-s and raise. TIkmi proceed 
witli the le,u' in the same wa\'. 

Run the k'liife lietween t h<' hones and Mesii nil yo-, r»>ru'h 
the breast-hone, Hepcat this on 1 he other sm**-. T;<Ke out 
the craw. Carefuilx run a k'liife under Mh' nunp. detru h- 
in^' it from tlie l)o!n' wiihout cutting' the skin, as it Moist 
come oil with tlie tiesh. Hold t he t nrk"e\ )»\' ♦'•♦• neck and 
pull t leskin down until the upper part of the l)reast-lM)iio 
is uncovered. 




li < 
I i 



('ill llic llt'sli fVoin llic hone liM Hk' cik) of llic Ixtnc is 
iH'iii'lv rcjiclicd. 1'Im' 1 iii'kt'V iiiiinI now lie luid on llir l);ick 
:in<l li«'M !•>■ 1li<' neck. 'I'lik'r hold of tlir skin of tlif neck 
Willi IIk' Irl'l hand, pulling;' down wards, a iid willia Iciiilc in 
Ihc ii,i;lil hand scpa rale llic skill from 1li<> (Mid of iJicboiM'. 
Now lav il on llic tattle willi llic skin down. 

I'nll llic hones IVoiii 1 he win.iz's ami Icii's, lii'sl I'lmnin.ii' ihe 
kniTc ai'oiiiid so as lo hare the tlcsli. l*nll all of the tendons 
on! of the Ic.^s. Put Iheiii and 1 he wiii.ii-s aside. All this 
iiiiisl he done xcrv eai'erilll\'. 

Have |irc|>ai-c(i two pounds of e1iop|)ed veal, a poiuid of 
hit pork, half a pound of lean ham, season with eeh-rv- 
t'xlraet, salt and pe|)per. a little French imistard and 
^•'•aled horsc-railish with half a leaciip of cream, into 
which mix a ,i;ill of sli'oii.i;' viney-ar. 

l^oil four lar.ii'c potatoes and mix with this drossiii^-. 
Now lay the turkey on a l»oa d inside up with the neck 
from you ; pepper and salt well, lay slices of fat pork' on it, 
llieii a layer of the dressing' alternately until lillcd, draw 
the two sides to.iiclhcr and sew up, ^ixiii.y- as near as 
possible lis natural shape. Then sew up carefully in a 
thick cloth, place in a kettle, co\'er with l)oilin,i^' water, 
add in.i.;' hones and scraps of the fowl, with thyme, parsley, 
onions, pepper and salt. Simiiicr four hours. Take from 
the cloth and pid in a scalded lowel, place on its liaclx, lay 
ilia lar;i'e ilisli, weight down until llie next day. I'liwrap 
and remox'e the striiii.;'. (ila/e with meat Jelly and sift 
over with pounded crackers, Mrs! i»rowne(l : slice. 

Meat .IcJhj for Fumed Tiirhcii. 

Tako tlic Avater in whicli Die turkey was boiled, skim and 
strain, ])nt in a sauce-pan with a box of .u'elatinea nd a A^lass 
of wine, one quart of the li(|Uor. stir rapidly. Take up and 
sii'ain ; when solid cut in strips and lav around the turkev. 



Dcrillcl Tiirkef/. 

Place llic wiiii^-s and lr^;s of a cold 1iii'kc_\- on a ^aid-iron. 
I>i-()il until brown. ^laKc a saiicc of one laldcspoonfid ca»-li 
ol' |)c|i|>cr saiicc, i^'ccncli niiiNtacd. vinegar, cclccv sauce 
and ciircant icIK , a litllc sail. I.a\ llu' lui'kcv on a dish 
and pone over it. 

Tiirkcii Scollop. 

Pick tlio meat IVoni the Itones ol'coid lui'K't'V and chop it 
fine. I*nt a laxcr ol' Incad-ci iindis on the i)otloni of a 
buttered dish. nM»isl«'i; lliciu with milk, then put in a laver 
of 1m'ke\' with some seasonini;'. then contimu' to add the 
l)rea(l-crund)s and meat until the dish is lilled. Pour over 
all pl(Md\" of 1 urkey .ii'r;.\\\'. Ueat two e,i:',i;'s. two ounces of 
hutterand hall a teacup of cream thickened with L;a'atcd 
crackers and spread with a knil'e over the top. Bake hall" 
an hour. 



'i ( 
f I 


Roast (loose. iSTo. 1. 

Always kill and dress a ,i:-oosc tweidv-four hours heCoic 
cookin.i:'. Korse\eral hours hcl'dre cookin.u" soak' in salt and 
water. Make a dressin.n' ol" Iri'^h potatoes, lioilcd and 
mashed, a lump of butter, a nunced onion, seasoned with 
salt and [x-pper. Kill the body of die i^'oose and plac(> in a 
])aii, .li'rease with nutter ami pour in a teacup ot" water. 
Haste rre(|uentl\' unt il e\ cry part is browned. Servo with 
onion s'l-avv and api)le sauce. 

Roast fioosv. Xo. 2. 

Chop a few sai^e leaves anil two onions vvvy line, nnx 
with a teacup of butter, season w it h pe|)per aiul salt . put it 
into the i^'oose. Ia,\' in a pan and dust witli Hour; i)aste with 
fresh lard until done. Serve with sliced apple. 





Hoi led (loose. Xo. 1. 

Soak (»\('i'iii,ulit ill swcrt milk. Iti llic inoniiii.i;" wasli 
and put ill cold walcr (Uif lioir. I^'ill the l)o(l\- with cIitss- 
iii^:' iiiatlc ol' ltiTa»l-(iiiiiil)s well sca.-ioiicd with salt, pciipcr 
and niiioijs. j'loil two liowi's. Scrxc wit li i^ihU-l sauce and 
i^doscl )c I ry .jelly. 

lloHcd (loose. No. 'I. 

( 'ook' Ton I' calf's feet in tin cc (|iiarts of watci" iinlil Iciidci", 
I'lit tlic noose ill a pot o\ei' which poiii- the call' I'oot 
lu'j)lii and uater to coxci': add a leacrp of xine.^^ar. salt , 
onions, and one peeled and chopped leinon ; when done, let 
cool, cut all the meat oil' the hones and lay in a deep eaith- 
eii dish. Take the hi'oth and |)oiii' it into a dish and set 
awa,\' to .j<'lly. W'lieii still' slii-e and eat with hi'cad and 
Imtlei for liiiicli or tea. 

Stewed ( 

Take a fat x-oiiiii;' .u'oose. cut up. and |)iit in a pol of soup 
sloi'k. l)oil until tender. 1 lieu peel one do/.eii 1 1'ish j)o1a1<. s 
and tliice la r.ii'e onions, put in the pot. 'JMiickon with 11. a, 
>y\' corn starch. 

Ih't'Uled (loose. 

¥\\\ a I'al yoiiiii;- .u'oose wit h potato (I i'«'ssin,ii'. Place in a 
pan with a pint of siuip stociv : nii\ two tahlespoonl'uls of 
pepper sauce, celery, xineizar, mustard and curi'ant- Jolly. 
]>ittter tlie Itreast of the .j^'oose. pour this mixture over it. 
Place in a hot o\-en. Itaste fre(|iient I,\ until done; sei've with 
its own .i;"ravy and 'vhite w.dmit pickle. 

> , 

: 'M 




Dnoks may be cooked exactly like ^eese. 
best lla\orin,jj- I'oi- dressing- and yravy. 

Onions ai-e the 

i ii 

DVCK. ir.T 

RoasI Dnvk. 

Shi'cd ono onion mid :i lill Ic s;i.i:t, piil into llic dnck willi 
jM'plicr. s:ill, and l»idt<'i', dust with lloiii'. and basic with 
laid. When done, make ,i4-i'a\v with llic yi/./ard and li\»'i" 
tfli()|)|)('(l in soup stocl\, add a l>ladr (if niaci', a spooid'id of 
tonialo or walnni catsup, 1 lie Jnicc of one Icnmn. Spread 
bits of cui'i'aid jrllx' over liic loasl lowl. Scixc onion sauce 
in a f4T;ivy boat ft)!' those who prct'ec il to the j^iav y. 



lloili'il Diivh-. 

Dred^-e well with Hour and put (ui in cold watec. P>oil 
until done, lalvc u|» and sei'\-e with sauc- made of six 
lar.u'c onions, chopped and Ixtiied. thickeiied with hall' 
;i pound of bidter. a teacup of cieaui and a taltlespoonful 
of coiMi staccii ; pepper and salt . 

To Sk'ir Ducks. 

Truss the duck, stull" wdh bceatl, butlcf and onions. 
Flour well and brown in lard. Ha nC a sauce-pan <»t'soup 
stock into which slice Tat bacon, the i^ibjets. with salt, pep- 
per, onions, and a few clox'cs with lemon Juice. Thicken 
tlic ^-ravy witii bidter rolled in Hour. SerNC with lemon 
pickle ami ^a-een ii'ooseberry catsup. 

, -I 

1, • 


Pea F</irls. 

Pea fowls are cooked l)y any of the recipes g-iven for 
turkey and are very delicious. 

Guinea Fowl. 

Make a dressing- as for chicken, till the fowl and put in 
the oven ; baste freciuently 


nriNKA FOWT.. 

h I 

Sniof/icird (/lu'iicd Foirl. 

Split open llir back', wipe (li'\- witli a towel, rub wrll Avitli 
butler, pf'ppcf iiiid salt. Put in a pan covered wit li slices 
oC fat l)acoii and bits of butter; siuuiier au hour; l)aslo 
IVetjuent l\'. Wlieu done lav in a dish. Stir into the ^raN'y 
reniainini;' (»n the lire a beaten i'li'ii'. Pour into the dish, sift 
over it i)oun(led browned crackers. Gai'iiisli with cuiTant 






Wliitr iiicalfd ;;aiii(' shoiiUI he Ufll doiic. 

Dark iiicatcd ;;aiiit' is jUCiirrallx' prcpai't'd laic. 

K<'('|)iii,:4' i^'aiiic lor scNcral da\s al'tri' l<illiii,i; rciidt'i's ii. 
more Iciidcr and impitixcs llic Ma\<»r. 

'I'lic llfsli (»[■ wild animals is more solid and less Juicy 
than lliat of donn'sUc aniniaU, and is tliei'efoiv less cas^x- (»!' 
uiaslicalioii when ealon within ;i day. 





i , 







Pn\serriu(/ (Tame. 

To pn'sorvo fi'ainc oi* ponlti-y in sninm<M-, di'aw as soon 
as possii)h' altcf they art' Uillnl, wash tlirou.iih scxcral 
watci-s, then han^' in a cool place; rub the inside with 

When I'eady to cook wasli with strong;;' soda -water. 

Binjinq Game. 

In bnyiiii,'- f^rame, pheasants and ([uails to beyonn;:!: shonld 
have yellow le^rs and dark bills. Pi^'eons should l)e fat and 
tendei" and the feet pliant and smooth. Pi'aii'ie chickens, 
plover, woodcoc-k and snipe, when fresh have full rounti 
ey(>s, and if youn.i;- the l)rcast-l)onc is soft and yields to 
[H'essure. The choice of venison shonld i)e i-ei^-idatcd by the 
fat, which, when tli(> venison is yonni^, shonld be tliick', clear 
;ind close, while the meat is a reddish i)rt)wn. Venisoii 
i-M|nires more time for cooking than beef. 






Tlic ,u;iniislirs \'ii\' iiAww ;iit prt'scfvcd barberries, eiir- 
I'aiit J<'ll,\ , sliced oi'aiiii'es and a|)[>lc sauce. 

Ilr<iil('(l (JiKtil, 

Split llirou^'h tlie l)ack and bioil over a liot fire, basting 
with butter. Seive on toast w itii currant iellv. 


To Broil r(i}fn'(hj(':-, or Quail. 

Place in salt watei- two hours Ix't'ore broiling', wipe dry 
and rub all ovcm- with butter, peppei' and salt, l^it on the 
i:'rid-iron over clear bri.^'ht coals. It must be cooked princi- 
pally from the nnderside. AViien done rui) well a^ain with 
IVesh butter. Sift ov(>r with browned ])owdered crackers 
when j'eaily to ser\e. 

Broiled Partridcfes. 

Cut open down the back, pound until all the bones are 
broken; salt, pepper and bi-pil to a nice brown. Put in ^. 



p.iii , •111(1 |)()iir (»\('r iiM'llt'd iMilti-r. St'i-Nc on liol loast willi 
l»;ikt'(l ;i|)|)l»'s. 

To li'fxts/ I'((rfri>hjr.s. 

Uilh Willi suit :ili(l |ir|»|H'i', si illV wit li licii l>iv;i(l stiltlili;^', 
spi't'iid (>\('i' with idittcr iiiid plMcc in t lie oven ; Icistc frc- 
(|iitMitl\-. WIh'ii (lone, tliirkcii tlic ^laxv, aiul soivc with 
a|)[>U' or curraiit jdlv. 

7o Ijdd (Old liOdsf rnrlri(hii'. 

Kiih the |»ai't I'iili^rs with salt and pcppn-. cut tat salt 
poi'k ill \('i'v narrow thin st rips, 1 hrcatl a lardiiii;- iircdlc 
Avit h our of t he st rips, inn the in'cdlc nmifr t lie skin and a 

ROAST rAliTlMIXii;. 

little of the ilcsli of the bird, and di a w 1 he pork lia If w ay 
thl'on.u'h, so that tin' ends exposed will lie of t'(|iia I |eiiL;'tli. 
TMaiiy |)ersoiis prefer t.\"iii,i^' a slice of bacon on the birds 
bi'casl instead. 

Take an oystei", dip in well-b(>aten e.i:\i^-. and put one inside 
of (NK'li l)ir<l. |*iit in the oxcii; bast e fi i'(jnciit ly . When 
done. ser\-e with lenioii jelly a lid .li'rated ciiciiiiil)er catsup. 

S/c/fcil Parfri(hj('s. 

Season with pepper and salt, sweet herbs and mace, rub 
and till the iiisidt> with i)ii1ter. Tlieii put in a s1ew'-|)aii 
with a (piart of soup stock or .i:"ra\y, a teacup of wine. >-oiiie 
fresh or pickled iiiiishrooins. the juice of one lemon and a 
teasi)ooiifiil of mustard. Stew till tender, then thicken 
with buffer and the l)eateii yolk of an i'iX'j;, (jliU'llisU wiUi 
!^lirod lemon, 

"•I ' I , 

m1 lij ,!j 

K i' 







iyi('<I J'(irlr/(J(/('s. 

8«';»s(>ii willi pepper iiiid sail and di'ed.ti'e li^^lillv willi 
flour, dip ill e.^-.u' and sprinkle willi l)read-('riiiiil)s. I'lil as 
uiueli (>li\('()il into a t'r\in,u'-|»aii as will coxcr the l»irds. in 
Avhieli U'y lliein Ijrown. Drain oil' w hen dojie and ser\ c hot. 

To Cook P((rfr/<J(/('s or Phcascmfs. 

Vlace ill a steamer o\cr Itoiliii;^" water till lender. Have 
rea(l\' a sanee-pan will; two do/en ov.sters .slight I v scalded. 
Place one in each l»ird with pepper, sail and hut tei . I'lace 




on llie ^"rid-iron and brown. I'nt on n hot disli and silt 
oNcr with bi'owned. powdered cracl\"ers. I'hicken llie 
oystei- licpior with cracker-llonr and a little hiitler, j)onr in 
ai'onnd tiic l)ii'ds. 

Piu'triihje Pie. 

Line a d«>ep bakinii'-dish with \'eal cntlets and ovei" thcni 
place lliin slices of ham and a s(>asonin,i;- of peppei- and salt. 
Wipe and (piarlcr four part ridi^cs. rub eacli willi popper, 
salt and hiiller. |)n1 in a bakin.ii'-dish. ponr o\-er a pint of 
sonp slock, line the edii'cs ol' the dish with li.iiht pnll'-pasle, 
CO' t>r and brush oxer with the yolk ol' an ei;'^' and bake one 

KKKi) I'.iKDs. 1 1»;; 

Itroiliil I'htitsiiiil or rrttliic ('liic/i'ni. 

Place ill ;i slrjiiiicr o\('r Imt walcr until l( iidcr, nil» (»\ cr 
with salt. |)i'|)pci' and hiitlcr. and lirod (»\t'i' a l»n->U lii'f. 
Take up. put in a pan and cnvri- with iMitlcr; put in a xcrv 
hoi oxen ten nuinitcs. When r;itcn lor ItiraUlast scr\r 
wit h fi'ied mush, Inr dinner with toast and euia-ant jelly. 


Plieasants ina\- he cooked l»y any oT the i»'cipes xi\en for 
cookiiijL;' part iid;4('s. 

Pniiric ( 'h/chcii. 

Wasli and (ill with the dressin.i:'. sew up and tie down the 
Ie.ys and win.:4s. place in a steamer uvcr i>oilin,i:' watei- indil 
(lone, then put in a pan, sprinkle with pepper and salt, 
lired.ii'c wit'ii Hour and co\er with hntter. put in a hot o\ en 
and l>aste with melted hidter uidil iirowned. Ser\t' with 
{•ranl)erry jelly. l*i'airie chickens are also vvvy nice iuctiled 
or stewed. 

To ('<}(>/.■ R<u'il liinl.s. 

Alter pii'kin^' carefidly, wash, place hetwcen the I'dlds of 
a towel and mash the Ixnies Mat. Season with salt and 
peppei' and hr»»il. J^a.y in a dish and [xmr o\'er melted 


if ^ 


Rvcil lllrds. \(). 1. 

Roasting' is \he hest method of cookiiii^' tliesc^ dainty 

little hirds. Turn aiul haste fre( | iient l,\- and sei've with 
plenty of molted butter. 

Eeed Birds. No. 2. 

Wash and |)eel some lar,L;e potatoes, cid a (le(>p slice oil" 
one end of each, antl sera[)e oid part of the potato; di-(»p a 




m 1112.8 

.1^ III 






1-25 1.4 1.6 

1— : . 


















WEBSTER, N.Y. 14580 

(716) 872-4503 




1 t 1 WOODCOCK. 

piece of liiitter iiilo earli bird. |ie(»|»e|' aild s;il1,;ill(l [)n1 
into 1 he Imllow s lii;i(le into llie potwloes. Set ili:i l»;ikili,i;- 
p;m :iii(l l»;il<e in a slow oxen, Sei'\f in llie pan in uliieli 
1 liev arc hakcd. 

Wipe clean, t ie 1 lie I !■::>>. >kin 1 lie lieiul. 1 urn 1 lie l)eak un- 
der the wiii^:'. lie a slice of bacon over ii, aiid boil in rcf// 
liol lard li\e iiiinules. Sei'\<,' on loasl willi cni'j'anl jelly. 


Broih'd W^oocJcock. 

Split down th(^ hacl^and broil ovei' a clcai- lii'c ; baste with 
butter and serve on toast. 

Roasted 1 1 'oodvock. 

Suspend liel'ore a liot lii'c In- a ^\ire or coi'd for twenty 
Miinntes. Serve with eranberrx' jelh'. 

To Cook Sora Orfohois or aufj Siindl Birds. 

Coolv in a steamer until tender. IMace in the cavity of 
each an oyster, dipped in e^j4' and rolled in bread-criinibs ; 
season with salt and pepjXM-, and broil until brown. Serve 
with niushj'ooms tried and butler yi'avy. 




H)H(iJl llirds llroilcd. 

Split down llic lt;i('l\ and l)r(>il oxer hot coals. Season 
with salt, |t('|)|)t'i' and Itutlci'. Sci'vc cacli I'ii'd on a slice of 
1<;ist and pour o\"ci' llicni a sauce made of sherry wine, 
nuishroom c;i1sup, cayenm.' [)i'ppei' and a l"e\v di'oi)s (jf 
cok'rv extract. 


Snipe may We l)ak<>(l and stull'ed, or roasted with fat pork 
tied on thi.' breast. 

Broiled Pifjeons. 

Prepai'e as ])art rid^^'t's, only tie a slice o!' fat bueon to the 
!)reast. Phice on tlie ,i;'rid-ii'on over a clear lire. When half 
done I'emove tlic bacon and dredy'e in cracker-dust ; baste 
wit] I butter. 

Sfeiced Piteous. 

Season well with pepper, salt, butter and sweet herbs, 
put the pi^^'ons in a sauce-pan. with enoii,J4h souj) stock to 
cover tliem, a teacup ol" win(\ a teacup of umshroon) cat- 
sup, one lemon, one onion, cloves, mace and alls|)ice; st<'w 
until done. Thicken the ^'ravy with cracker-dust; beat in a 
teacup of cream. 

Boiled Pifjeon. 

Put in hot water and boil twenty minutes, dish up, poui' 
over them melted l)uttei', season with salt and peppt>r, la\' 
round the dish a little bi-ocoli in bunches, and make butter 
gravy ; serve in a boat with parsley. 

Roast Pir/eon. 

Roll a ^'ood-sizod teacup of buttei' in chop])ed parsley 
with pepper and salt and put inside each pigeon, dust with 

1. 1 


Si .1 


( *i 

WILD l»r( K. 

criiclscr-cniiiilis. ;i 111! Iiiiiil' i«\' ;i si riii.i;' licforc ;i lM■i^U llri': 
l»;i>l(' rn'i|iiciit ly. W'lifii ddiif mtnc willi liiiiiclics df ;is- 
[)ar;i,i;'iis hi id iifoiiiid 1 he dish, w il li ccN'ry ;iiid Ixit I cr s;i iicc. 

I '/(/('Oil Pic. 

Take foiii' yoiin,!;' wild |ii.L;(Mpiis. si nil' llicin willi iii'cad- 
(•riiinl)s. pepper, salt. Initler and parsley. coNer the hojiom 
(if a lai'.Lie pudd iiiLi'-d i>h witli small pieces (»!' \('a I . Iheii a 
layer ol' parsley and chopped ceh'iy : oxer this place the 
pi,i;'e<>li>. piM t iiii;' on each the ndnced yoll< of a hard-lioiled 
cix'^'. Add a leaiaip of ta'cani and some of melted hntter. 
C'oNcr with rich paste and halsc oia' Imnr, 

noAST \vii,i) i>r(K. 

II 7^/ Diivk. 

Mince the lixcrs with a little scraped Ijacon. some l)nt1ei'. 
yonn,!;' (»nion clM»pped line, parsley, sa It a nd pepper : 1111 t he 
Ixulies of tlie ducks with this. coNcr tlieni with slices of 
bacon, wrap in paper and |)u1 in a hot oxen. 'I'lien pid 
into a s1(wv-pan a Mil le ,i;ra\\\ the Jnice of a lar,i:'e oi'an.i^c. 
a few shaih)1s. with hntter. salt and pepper. When 1h(> 

ducks are brown, disji 1 

lem and pour xoni' sauce o\'e 

tluMii; serve with slices of oi'aiiiiv 

To Sfcir \ril(] n>irks. 

Rub willi salt, peppei-and a little p(i\v(lere(l ch)ves, ]iut a 
shallot or t wo. or an oniiMi in t lie bod_\- of each, then la\' in 
a pan. with igniter o\-er and under theiii. pour in a teacaip 
of vineizar. with a bunch of sweet herbs, and the Juice of 
oii(> lemon. Cover and let stew until done. Sei'xc hot with 
slici's of h'lnoii and raspings of fried breath 


-r ■; ::-:-rr^El!*?«. i. 



A, Rabbit ; II. Ilaro ; c, ( liimsi- ; i., (Ju.iil; i . ( !■ M' ii i '.r..n<[- ; F-, Clnosi' : ■:, Ti'.il : n.\\'.iii(l- 
cork ; ;, I'artridvrc ; j, Fowl; k, I'hi-aMinl : i. hIarkiocU ; l'tanniv;an ; ■., W iili^ruu ; 
o, TurUey ; i', .Snipe ; i>), Larks; i;, l)ink; •-, \\ iltl ilu. ; r, I'igcdiis. 


9,- ':i 

f * 


• 'I 




Smothcrcil Wild Dark. 

S|)lil down llic liacU, put in ;i p:iii willi a lilllc walci', 
Itullrr. pcppt I' and sail : cool< lill Iciidci'. J-Juslewitli butter 
and Hour. 

Hal mi of Dnck. 

Talco iTmnaiils of cold, wild duck. Iriiri the irical oH' 
neatly; place all lli«' bones, scraps, ,<4'ra\y, etc.. in a sauce- 
pan and cover willi cold waler: brini;' 1o boil, add an onion 
which lias been cid up and fried, simmer .yeidly foi" an 
lioui'. Lei cool and skim, relurn 1o Ibe lire, and when liol 
si rain olf 1 be li(pii(l, sel on a.ii'ain, add sail and skim. Pul 
in peppei' and as nincb spice as ma\' be desired, willi a 
Inincb of sweel kerbs. Take a spoonful of well-brow tied 
Hour, nnx willi 1 wo ounces of Iniller. pul in willi llie meal, 
stir until it is ready to boil a^'uin. but do lud let it boil. 
Keep x'ery hot ^vithout cooking'. Sei've iinniediately. 

R<»asf Wild Goose. No. 1. 

Put inside of the ^'oose a slice of bacon, pepper, salt :Mid 
a tablcspoouful of bi-andy. l^ay in a pan with A\a1ei- 
enou.n'ii to make ;4'i'av\'. Dredii'e with Hour and baste with 
fresh lard. Serve v/ith celerv sauce. 


Roast Wild Goose. No. 2. 

Put an o]iion inside the s'oose and boil in water or steam 
half an houi-. Stulf with chopped celery, cliopped e^'^'s, 
potatoes and cold, boiled ham, a little buttei', I'aw turnip 
^•rated, a little, chopped onion, a ta1)les[)oonful of vinciiai', 
pepper and sail. A teacup of soup stock must be i)ut in 
the pan with the ^"oose, baste often with fresli lard, serve 
with its own gravy or celery sauce. Garnish Avith currant 





Ohl K<'uturh!i \Vii>i In (\,<>L- Wild Turkey. 

Ifiil) tilt' iiisidc with sail and cavciinc pepper a iid lia Iii4" 
before a brisU lii-e. I»as1e with iiieMed 'tidier until <l(>ne, 
('lit np the ,L;i//.ard and dxer. stew in a teacup of cream, 
add a lump of liiitter, mix uitli the ,ura\v. and ser\e hot 
wit li stewed apples. 

Roast Wild Tnrh'ii. 

Make a slnllin,!;' of chopped, salt porlc. co](l veal, celei'v, 
liai'd-hoih'd eii'^s. craclcers. criiiid)s. pepper, salt and butter, 
h'ill t he t II rUev. .i^'rease well with buttei' and la\' in a pan; 
pour in a pintof .lii'axy. I'lace in a \'erv hot oxen: I)as1e 
freipient l_\'. When (loin dish up, sift over browned crack- 
ers poundeil. Ser\'e with oyster sauce a nd li'rape jell_\-. 

Hh'irnI R(d>hil. 

('lit in ])ie('es. Soak in salt and \va1ei-. |)u1 in a slow-pan 
with salt poi'k. When done strain oil' llie water and poui' 
o\er the i"il)i)it a teacup of milk, with chopped onion, salt. 
[)e|)per and two ounces of butter. Thicken with a httle 
Hour. Let boil, tlien sei'vc hot. 

Roast Rahhit. 

Make a stuffing* of bread-crumbs, a little parsley and 
thyme, nntm(\i;', salt and pepper, mix with ;i (juarter of a 
pound of i)u1ter. a little cream and two beaten e.i;',i;'s. put 
into the body and sew up. dretl.n'e with Hour and baste witli 
lard. Serve with parsley and buttei" sauce. 

Fried Rabbit. 

Cut up, dip ill beaten oisix. and then Hour : season with 
pepper and salt. Fry in vc\-y hot laid. Take up and 
thicken the .u-ravy with an ounce of butter and a table- 
s[)Oonful of Hour: pour in a ilisli and lay the rabbit on top. 

1. 1 



I -I'- 
ll. 1' 
li '" 

'•^UdiVw., . 



Old- l')isli ioiicd Harhciiiid lidhh/l. 

fil'(\lS(' 1 lie I'll l>l»il ;ill (i\r|' willi liiillci- lliul splM!lkl<> wil li 
|><'|)|M'i' ;iii(l s;ilt. \/,\y in ;i .i^rid-iroii. liiniin^' oflt'ii ;iii(l 
(•(»(>l<iii,i;- (lone. When done put in ;i p;in with plenty oi' 
l)utt('i' nnd set in the oven ten minutes. Tn !<(' loin- 1;i i)l('- 
spoonfnls of \ inc.u;! I', one of ninsln rd. t w (• of currnnt jelly 
and mix toucl lier. Four t»\(M' 1 lie i';il»l)it and serxc hot. 

JlK/(/('(l ![((!•('. 

Skin and wipe witli 1 owel. dfy and ent in pieees ; season 
with pepper, sail and parsley. Take up. I'ly lirown, with 
two ancliosies. a spi-i.i;' of t li\nie. nntniei;-. niaee, eloNcsand 
lemon .jnice. I*id a layer of 1 lie seasoning;' in a wide imis- 
lard-Jar. tlien a layer of bacon sliced \i'\'y t hiii. a Iternalely 
until all used, add half a pint of watei'. put the \\ii:; in cdld 
water and i)(>il t liree hdiirs. Take 1 lie J ni:' out of 1 he kel 1 1<'. 
pick out the scraps of hacon. make .i;ra\y with melted 
butler, a little Hour and a leaciip of tomato catsup. 


lli'oilvd S<iHii'r('l. 
Cut open, season and lu'oil ov(M' a cleai' (ire : baste witli 


Sf('ii-('(! Stjui )■)'('!. 

Out up. put in a stew-pan with watei', salt. pe])pei' and 
l)u1ler. Let i)oil until nearly done, t hen put in (lnmplin,i;'s 
made lik'c biscuits. i)ul rolled \-ei'y 1 bin. When 1 he ^•rav.y 
be.i^'ins to thicken pour in a teacup of cream. 

To Barhccue S</ii/rreJ. 

Put- some sliced i'al bacon in an ox'en. Lay the squii'i'els 
on them and tJu-n cover with bacon. Put- in the oven and 
cook done., Disli the s(iuirrels anil set to keep warm. Take 
the scraps ol' meat from the pan, sprinkle in Hour to thick- 




(Ml I lie ,iir;.\-y iiiid Id l)r()\\ii. 'I'Ikmi ;i(l(l ;i t(';i('ii|) of l)()iliii,u' 
\\.i!i'i'. ;i !;i l>lt'.s|)(>uiil'ul oT l)iil Ici'. I lie jiiicr nf ;i IciiKtii ;i 11(1 
Iwu situuiil'iils ol' ciil.sii|). I'uur uvoi' llio s(|iiin('l. 

Fried Siiuirrcl. 
S(iiiin'cl may Uv IVii'd as clii'cctcd for cliit'kcii or I'abbit. 

Rixtsl Ihunn'li of I'ciii.soii. X<>. 1. 

lliil) till' \('iiisoii with l)iilt('i\ |)('p|»(M' and salt. Piil in 
llic o\('ii. SlicU llic \('iiis(in all o\fr with cIoncs ; I)as1t' 
with Iniltcr. .Inst before dishiii.L;' |K»iir in a l('acii|i of \ine- 
ii'ar. 'riiiekeii the i:ra\y will; cracUer-diisI . SeiAc with 
wild .i^'rape or bhu-k ciirraiit Jelly. 

I ! 


Rixt.s/ lidinicli of rr///.s'o//. No. "I. 

Wasli and ^\vy in a cloth, butler a sheet of white paper 
and i)ul o\-er the fat, lay in a deep pan with a M^vy littie 
boilin.i;" water, ('over the x'enison with a thick paste, ovim' 
i\" brown paper: cook three oi' foni' hours. Abont 

wiiK'li la 

liaif an hour before it is done re;uo\f the paste, dred^v 
Avilh Houi' and itaste with butter until a delicate in-own 
color. Serve witli its own ,u'rav,\-. (larnish witli currant 


Old Fasliioiti'd Woij lo Coofc ]'c///,s' 


Boil until tender, when done put in some butter, pepper 

and sail. Lei brown in the kettle. It retains all the 11a v 
of tlie meat coolved thus. 


'I : 

II. i 


IS -2 



judged \C II I soil. 

T't'cpai'c ;is voii would ;i roasl of hccf. Put in ;» pan, 
cost'i' witli slices of fat iiacoii, add a pint of water, a pint 
of Port uiur. salt and cayenne peppec. I'.ake (|uick'l\. 
ISeixc wit lioid^raxy. (lainisli with cuiTuiit jell,\ . 

i'li isitn 


( 'lit in small steaks, make a dressin.u- with l)rea(l-cninil)s. 
onions. ,l)iit tec. pepper, salt and tli\iiie. Spi'cad on each 
steak, roll, tie up. put in hoiliii,!;' water and stew. Thicken 
t he jL;"raA_\- wit h Hour. 

DcliciollH \'('lli.S(>)i S/cic. 

Put ill a sauce-pan slices of venison, cut \-erv thin, add a 
teacup of water, a teacu[> of wine, a teacup (tf currant 
jellv, two ounces of hiilter, a t,al)lesi)ooiirul of iiiiislard.a 
lew di'ops of extract oj' cel(>ry, two lahlespooiis «'ach ol' 
iniishrooni and walnut catsup, the juice of one lemon, salt 
and pepper. Stew until ilone. 

Briiilcil Vciiiso)! Steak. 

Broil (piickly over a clear lire, wiien done pom- over two 
lahli^spooiifuls of Jelly (i^'rape or currant), melted witli a 
lump of hiitter. pepper a nd salt . Ser\e hot , on liot plates. 
('o\-er with i;-rati.'(l crai-k'er well ijrowned. 

n . 

Broiled ]'(')> is (di,. 

Broil as beef steak. Have ready a rich g-ravy of butter, 
tomato catsup. pepjXM' and salt. Score the steak all ovei', 
put it- in the ii'ravy and cover ti.nhlly. Keep hot enoui^'h to 
.steam the meat, and send to the table in a covered dish. 



Shiiuil \ (II I son. 

('ill ill lliick slices. Piil in ;i jkim ujtli wnlci- ;iii(l ;i lilllc 
l;ii'(i. ( '(»t»k iiiilil (lour. Iliniiuld hiillcr. pt'ppcr. s:iM iiiid 

SiiioL'i'd I'ciiisnii. 

Smoked venison is Ncry nice. Cnl llie ste;il<s. so;iic lliein 
ill walec. Ilien l)i'(iil. I>ut1er nnd peppci'. It ic(|uii'cs onl v 
lialf llie lime 1() Itroil smoked \enison lliat i1 ddes for liaiii 
S(M've wil h ciii'i'aiil Jelly, 


Frog's may be broiled or made in a fricassee, seasoned 
wilh lomalo calsiip. 'riit> hind lei^s only are ealen, and 
are a li-reat. delicacw 

i I 



I t 







h' \ 

Brciul Sauce. 

( )n(' ('ii|) (»r stale l)i'('a(l-cniiiilts. one onion, two ouncos 
of iMiltcr, pepper, salt and niaee. (!ut t he onion line and 
lM»il in sweet nnik till soft, then sti-iin the niill< on the 
l)i'ea(l, and h't stand hall' an hour. I'ul in a sauce-pan 
with the onion, pepper, salt and hnller; l)oil and serx'e. 
Ser\(' with ^'oose <»r duck' and any kind of .iianie. 

Caper Saiicf. No. 1. 

Two tablespoonfnls ol' hut lei', one of Hour, mix well, 
pour on boiling- water till thick; add one haril-boiled e;i^"g' 
chopped lino and two tablespoonfnls of capei's. 

Caper Sauce. No. 'i. 

riiop one lablespoonful of ca|)ers, i-ul) Ihrou^-h a sieve 
with a wooden spoon, and mix with a^salt-spoon of salt, a 
little i)e[)per, and one ounce of cold butter Servo with 

One cup of soup slock, heated, and thicK'cned with a 
tables[)oonful of buttei- rolled in lloui'. poured over two 
beiitoii e.n'^'s : boil one minute witli a tablespoonful of pars- 
ley ch()p])e(l in ; then season and poui- over the yolks of two 
hard-boiled eggs pounded and placed in the bottom of a 
bowl. Stir up and serve. 




Dniirii liiillcr. 

II;iir;i tt';i('ii|) (if l»iit trr. l wo 1;il)|('s|)()(»iiriils of Hour; nil) 
lo;;-('tlR'i' ;ui(l stir into a pint of boiling- water ; add salt. 

Crcdhi Saner. 

Heal one tal)l«'spoonrnl of l)ntt('r in a sk'ill('t,ad(l 1al)li'- 
spoonl'i:. of Hour. ,yradnall\' pour in one cup of cold milk, 
let boil: season w itii salt and |)epper. Ser\e on sweet 
breads, ve^'etables, omelet or (isli. 

Mc/fcd liiiflrr. 

Cnt t wo lai'.uc tablespoont'ids ol" i)ut lei' into small pieces, 
put in a stew-pan with a la.r^'c tablespoont'id of Hour and a 
cii|) of new milk. Shake oxer the lire niilil it begins to 
simmer. 'J'hen let boil, it sliouUI be as thick as cream. 

i I 

Onion Sauce. 

Hoil one pint of milk, season, add t wo ounces of Imtter 
and a tablespoonfiil of Hour nioisteiied with milk. When 
thick chop tliree lar,i;"e, white onions already cooked. 

P/(/H(nif(' Sauee. 

One small onion cliopped and fried witli two tablespoon- 
fnls of linttcr. AVhen nearix' done add a tablespoonfnl of 
flour and cook one minute, then add one cup of soup stock, 
salt, pe|)per, chopped cncuinb(>r. parsle\- and a- little mus- 
tard; boil, when done put in a tablespoonful of vincs"U'. 
For game, fowls or tish. 



White Sancc. No. 1. 

Take one cup of butter and melt it, shake in three tahle- 
spoonfuls of lloui', aild one tiuart of millv ; stir until it boils. 



S\UCKS l'(»l{ .MKA'I'S. 

\\'/ii/r S((Hcr. So, :J. 

Tak(^ ;i sci'.'i.u' of veal, llic iic(!<s and feci of fowls, piil in a 
saiicc-paii uillia hiadc of iiiacr. a few pcppci'-i'unis, one 
aiicl:o\ ;, . a head of cclfiv, a Ixiiicli ofswccl lu'cl).^, the Juice 
of one lemon, piil all in a (jiiart of water, lei i)oil an hour; 
st rain and 1 hie ken w it li (piarler of a pom id of but ter I'olled 
in Hour. Mix in a half a teacup of fresh or pit'kled niush- 
roonis, the heaten Nolks of t wo e^'i^'s with a t<'acup of cr-eani 
and a lit t le luit nie.i;-. Shake over Jii'c until read\' to S(>i'\c. 
Foi' fowls. 

H7//7c SdHcc J'oi' Jh)ilc(l Folds. 

Take the neck. ,i;i/za rd and feet of fowls wiih ;i piece of 
\('al and hoil in one (piart of water with pep|)erand salt, 
Thieken with a half poiuid of l)Utti'i' rolled in Moiir. hoil live 
nunutes. 31ix the beaten xolks of two e,^',i;'s in a, cu[) of 
cream, ])()ui' in the sauce-pan and shake o\'er the lirt' llu'cc 

Gdiiic Situcc. No. 1. 

Two spoonfids of cni'i'ant ,jell\-. one slick of cinnamon, 
one blade of luat'e, one leacuj) of lirated bread-ciMunbs, a 
pint of waler. Lel^ stew li\" niimitcs. Foj* \enison oi" 

otliei' ^aiuc. 

Game Sauce. No. 2. 

Take veal soup or ,:^"ra\ y, s(|nee/,e in llio Juice of sevci'al 
lacii'e oran^'es. a .i^'lass of wine, tablespoonfnl of (aii-j'anl, 
Jelly. Let. boil. Foi' v ild ducks, leal or wild yoose. 

Tartnre Sauce. 

The yolks of two e,u',i4s beaten in a .i^ill of salad t)il, a lahle- 
spoonful of ii'ood \ inei;ai', teaspoon of nuistai'd, a table- 
s|)oojd"ul of i;'herkins, with jx'pper and salt. Beat all 
toiietlier in a bow I, Sei'\e with cold meats or cold lish. 



Jfdlian SdHcc, 

Pill ;i liini|'> oi' fresh Iml Icr in a s1('\i--[)aii wit li s(ini(> niiisii- 
I'odtiis. |>a rslcv, oiiiuii.Mi 11(1 (iiic laiu'fl leaf, c ill line ; scl itw]- 
t lie lire Tor smiie liiiif. Sliakf in a lit I If Hour. iiioisttMi with 
a ,i;'lass (>r white wine, t he same of soup stoek with salt and 
[)e[)|)er: i)()il half an hour. Serxc with any iiM'als. 

IxouKOt Sdiirc. 

Put one teacup of water and one of milk on the (ire to 
scald, stir in a tal>h'spo()nriil of Hour and three well-l)ea1en 
Cii'.us. Season with pepper and salt, 1 wo ounces of hut ter 
and a tal)les|)ooid'ul of vine.i;ar. F>oil four e,u-L;s. slice and 
hiy over the dish. Sci've with boiled tonivue, hi'ef x'enison 
01' lish. 

JSIdifi-c (Vlfoic S((Hc('. 

Aild to one teacup of fresh made drawn l)ntter. Hie juice 
of one small lemon, (diopped |)ai'sl<'y. minced onions and 
thyme, cayeniu' |)e[)per and salt. Deal while siiiinu'i'iu^'. 
Serve with meat or lish. 

JSraijonnaise Sauce. Xo. 1. 

Work the yollvS of two raw c<X'^-s to a paste, add salt, 
cay(>nne [)epper, mustard and a ta!)lespoonful of salad oil. 
]\[ix well and ad<l the Juice of one lemon. Take half a pint 
of oil and add ^-radually with lemon juice, until two lemons 
and all the oil have been us(>d. 

Mayonnaise Sauce. No. 2. 

Mix in a (|uart bowl one teaspoon of n.uistard, one-and- 
a-lialf of vineii'ai', with a little salt : l)eat in the yolk of a 
I'aw ei.;-,i;-, then add ,i;'i"Hlnally half a pint of olive oil. The 
mixtnre will become vei'V thick. Flavor with lemon Juice 
and thin with vineyar. 

</ r 




Jl ii,s//r<i<)iii Sauce. An. 1. 

(Id frcsli iMiislii'ooiiis. I»r(';ik llinti up and s|)fiiil<U' witli 
sail. When t lie juice is cxt raclcd. stiaiii: l)(>il wilii ,i;iii,^-(M" 
and pepper. 

Muslifooni S'((iic('. Xo. 2. 

lloll a lump of hnllec I lie size of ail e,i;'.i;' 111 lloill'. stil' ill 
1 wo lalilespodiis of waler. lei siiiiiiiei'. Pour iu one 1 eaeiip 
(»r ceeaiii. Ilii'ow ill one piiil of IVesli iiiushi'ooins, add sail 
and pe|)pei'. Jjct boil up oiiee. 

Cclcr;/ Sauce. Xo. 1 . 

Mix 1\V() laltlespooiil'iils of hiiller willi a lahlesiKXHil'iil of 
lloui', a<ld 1 wo cups of soup slock, or new milk, hoil and 
add celeiy chopped line. Strain and ser\e. 

Celer// Saiicc. Xo. 'I. 

Cliop scn-eral lar,ii'(^ hiiiiclies ol' celery, slew in Avaler 
imtil lender. Add one la l)|esp()onrul of viiie,t;'ar, a little 
salt and ])e|)j)er, pour in a ti-acup ol' cream and let sim- 
iiu'r. To bo served with l)oile<l meats or wild I'owis. 

Celern Sauce. Xo. :\. 

Scrape the stalks of celery and cut up. let stand in cold 
water an hour, tlieii put in hoilini:' water eiiouii'h to cover 
and cook tender, drain oil' llie water, dress with hiitter, salt 
and cream, thicken with Hour; add t wo beaten raw e^'^'s. 
Let boil u[). Scrse with duck oj'an.\' boiled fowl. 

Parslef/ Sauce. 

Wash a liiinch of parsley in cold water, then hoil in salt 
water seven minutes. Add a 1ables])oon of lloui', same of 
butter. When boiled take up. 



Tomato Sdiicc. 

Slew Olio dozen loniatocs in ;i piiil of soup slock, willi 
one onion, a l)un(:h of pai'slry. sail and p('|)pt'r. I!«»il sol't 
and liil) tliroui;-li fine sieve. ThieUen with l)uUei' rolled in 

Celerij Maijoiinaise. 

The yolls- of an e.^-!;-, a piiH'li of nmslai'd, sail, |»eppei'and 
11ie juice oCoiH* lemon. IJeal all lo^'el hei'. poiu' htur ounces 
of oli^-e oil ill drop by drop, llien add a lal)lespooiirui of 
boiling' water. Take six liiMds of celery <mi1 in pieces. 
Mix all to.<4'olhL'i' and serve. 

Asjmwf/iis Sauce. 

Boil one hunch of aspara-'us. Wlnui doiu'. cut in pieces. 
Stew in a t(>acup of cream Willi salt and pep|)er. '■riii<-lsen 
with huller rolled in Hour. To be served with ix.iled 
chicken or veal. 

Mint Sance. 

Tliree tablespoonfiils of \ine,u-ar. 1 wo of mini, on(> of wliife 
sii,i;-ar, one of salt; mix teji minutes befoi'e using-. To be 
served with spring- lamb. 

' ■ 1 

•-.1 1 



< 1 




1 1) 



Cranbcrri/ Sauce. 

Slew half a gallon of cranbor 


ries ill very litll(> water 

eep coviM'ed until done, then stir in t 


and boil thick. Serve with turkov or 



s ol sugar 

Horse-raft ish Havce. 

Take one cup of grated horse-radish, one tablespoonfiil 
each of mnslai-d, sugar and turmeric, four tablespoonfiils 
of vinegar, same of olive oil. B(!at all tog-ether. Servt; 
with cold meats. 





( 'nn;i J'oitiltr. 

jN II ounce (ir;^iii.u'('r, our of iiiii.stai'd, one of |)<'|)|)t'r. 1 1n cf (d' 
I II rill I IK', (»iic-li,iir ;iii oiiiicr (•;ii'(i;i iiioiii, (|ii;if1('r of ;iii oiiiicc 
of ciiNfiiiii' pcppri', sonic coi'i;iii(lci' and (•iiiiiin seed : ]»oiind 
line, sill and cork 1i,i;li1. (>iic leasixxtnl'iil is siillicM'iil to 
season aii\ sauce. Nice for stew s and hoiled meats. 

Soak ten aiichoxies for se\eral hours, cut up and slew, 
strain in a pint of drawn luitter. l*our in a sauce-pan and 
set on the lire, r>eat up and let coine to a l)oil. Add 
c;i\('iiiu' pepper and the Juice oT one leiiion. 

Oyster Sance. 

Scald one pint ol" oysters, a'' )ne tal)lespo()nrul ol" pepper 
sauce, t he same of \iiie.i:'ar. a iillie black |)epper. Pour in 
a teacup of new mill, i)oil li\.' minutes, and t liickeii wit h 
butter and a little Ho, r. Serxe with turkey. 

JS/ir/iiij) S((>ic('. 

T; l^tMiatf a pint of shrimps, put in a sauct'-pan with one 
spooid'ul of anchoxy liipior and half a p(»uiid of iMitter. 
Boil for li\e miiiiites : s(|uee/,e in the Juice of oni' lemon. 

A jyplc Sauce. 

Paiv and slice a do/tMi tart api)les. Stew until tender. 
Stir in butter and su.ii'ar to taste, s(iuee/e in the Juice of 
one lemon an ' ;s little nutuioii'. Serxc with fresh pork, 
ii'oose and duck. 

Lemon S((iice. 

Take di'awn butler, cut ii|) slices of lemon in it, let come 
boil. Serve witli boiled fowls. 



Jl<>//(ll/(/< Sdiicc. 

n(';it lialf a (cnciiit of l»iiti(M- III .'i howl of crcaiii, add Ihc 
volks of t\vo('----s. jiiic(> of one Iciikmi. cav.-iiiic prppcr and 
sail: phu'c ill a saiicc-paii oxer a slow lii'c, heal iiiHil it 
l)(\i;'iiis to thicken, tlicn add a tcacnp of i)oilin-- walci'. 
WluMi lliifk as custard it is done. 

Hitiivc for Wild Foifls. 

Takea piiitor claivt with as mncli water, a little -rated 
bread, tliree iieads of shallots, pepper, salt, niaee and 
iiulirie,i;\ Stew ten niinutos, then beat up witli biitt(>r and 
the yolk of one eg'g-. 

Lobster Sauce. 

Boil a little mace, cloves and pepper in a pint of water, 
strain and melt half a pound of l)iitter in it. Cut the 
lobster in small |)ie('es and stew until veiy tender ; squeeze 
in the juice of one lemon. 



■ ( 

(. ,1' 







("old iiicnls ill llie opinion ol' iiiimy people may bo made 
more a,i;rt'('al)l(', when pi'op('i'l\' piT[)ar('tl, on its srcoiid ap- 
jii'aranc*' upon Ilic lal)l(3 tliaji on its lii'sl. Iml (»!' ('(mii'sc 
mucii depends ii[)oii the mode ol" dressing and sei'vin^'. 

A Savory titew. 

TaivO some bones of l)eer rrom wliidi lias been cr.1, 
hi'eak into small [)ieees : then masli, [)ut in a [)o1 and coNer 
with eold waler. Boil and sk-im, season willi sail, pepper 
and a I it lie allspice. ]*oil slo\vl_\- for on lioiir. Ilicn add two 
t,ui'nips, 1 wo carrots, two heads of c(>ler\', two onions and 
one potat(^ chopped line. Skim out llie bones, cut the meat 
oil" in small pieces and return to the .^i-ivy. 

Brwisivick Sfew. No. 1. 

Take a larg'o piece of beef, the shank is best, a quart of 
stale bread-crumbs, same of mashed potatoes, and raw coi-n 
cut olT the ears, half a ii'allon of tomatoes peeled and chop- 
ped. Put the meat in and cook two hours, take up and cut 
from the bones in small pieces, r<'tnrn to th(^ kettle Avith 
the bread-ci'uml)s. ve.gvtables and several slices of mid- 
dling-. Season with salt and pepper. 




Brimsicicl: S/c/r. lYo. 2. 

Take (']ii(*l<(Mis. <»r s^niirrds. I»(»il in w nicr uiilil llir Ixjiics 
can l)t' l't'llH»\ ('(I. ( '(i()l\ li;iir ;i .lo/t'ii l(>iii;iUn'S, ;i piiil of 
hiillcr l)('aiis. cdni cut I'roiii six cars, Miiicf Mir iliici<riis 
ill small pieces and piil in willi llie \e,y' Stew un- 
til thick ; season willi salt, i)ep[)t'i' anel l)Uttei'. 

It/^h S/etv. 

Two pounds of meat, six p(»ia!(ies, fouf turnips, tlir(>e 
onions anil (piai-t ol water. I'm llie meat and vei;'etal)les 
in allernale laxcrs in a saiue-pan and slew until t lioi'ou.uli- 
ly done. Season with salt and [)e[i[)ei' and sei've \'(;vy hot. 

Gumbo. No. \. 

Gather .voun,i;- [)Otls ol" oki'a, put in a pan with a little 
watei", salt aiul |)ep|)i'i-, stew lender, and pom- over slewed 
chickens, adding' two ounces of buttei-. 

Gumbo. No. 2. 

Cut up chii kens, t'r\- with onions and fat bacon. I'lit in 
water, with ei,^'hteen pods of oki'a, a izallon of tomatoes, 
salt and pepper. Stew two hours wvy slowly. 

Gumbo. No. 3. 

Slice one lar^yv onion, I'oll in Hour and fry hrown. ( 'ul 
U|) a chicken and U-\ in the same j)an. Pom- two cups of 
boiliujj;' watei' on the chicken and let simmer slow ly. Ad-I 
one do.;en cloves, same of alis[)ice, two pods of \a\\ pepper, 
a huiu'h each of thyme and parsley. Poui' o\i'r all half a 
.i^'allon of walei' and let boil two houi's, whcji nearl,\ done 
add a quart of sliced oki;a and two dozen lar^'c o\sters. 
To be eaten with boiled rice. 

1- : 

»' , 




M 1 



1 ' 








Hoiillicrti (iiiiubo. 

Slice two lar.u;' onions. Iiy, ii;i\c ready a ^'ood-si/cd 
rliickfii cut ii|), pill ill willi Ihc onions and Try In'owii. 
Have a (|narl of sliced ol<ra and i'oiir lar.ii'c lonialoes. put 
ail wilii llie cliickeii on ;i s1e\v-|)aii and pouc liol walec o\ cr 
it. Let l)oil until thick, season with salt and red pe|»per 
pods. It must be dish'-d and eaten with boiled rice. 

Savor// Beef. 

Take throo-and-a-liair pounds of caw b(M>r. chop fine, add 
1o it eiii'hl soda crackers rolled ver.v line, butter the si/,e of 
an e.ii-,<4', hall" a teacup of cream, three e.i^.^'s. bcdkeii oviM' tlie 
meat, one .yrated nutme,iiv, «:>lt. pepper and powdereil 
sweet niai'Joi'aiii. ]\Iix and knead Avith 1 he liands. press in 
rolls and bake in a hot oven. Bi'own nicely on both sides. 
When cold slice thin. 

Hash . 

Tak(^ two cups of boilini;- water, pour in i\ sauce-pan, mix 
one heapin.i;' spoonful of Hour in cold wati'cand stir: Ixiii 
five minutes. Tiieii add a limi]) of l)utter. a liltle salt and 
pepper; reinox'e all the ^'ristle from aii\' cold meat on 
hand, chop it line, with some boiled potatoes. Put in 
the sauce-pan and h«>at throuii'h. Do not let boil, as it 
makes meat hai'd and unpalatable to cook the second time. 
Serve on buttei'cd toast. 

Beef or Veal Hash. 

Take a teacup of boiliuij' watei' and jmt in a sance-pan ; 
stir into it a tablespoonful of Hour wet in cold milk, let boil 
five minutes; add salt, pepper and two ounces of l>ulter, 
C'hop the meat off a cold Joint anil mix half as much stale 
bi'ead-crumbs. Put in a sauce-pan, pour the ,yra\y oxov it 
and simmei" ten minutes. Serve on hot, buttered toast. 




Jliifhni l/osh. X<>. 1. 

Cut cold million in tliiii slict-s and make a rich ^M'n vy ; 
seasoned wil li |ic|)p('i'. salt and nuneed onion ; t lui'lsen \^i1li 
a lillle Hour, a small piece of hullei' and a lablespooid'ul (»!' 
mushroom catsup. When the .i^iaN.v is thick lay in (ho 
slices of meat and simmer ten minutes. 

Miiiton Hdsh. No. 2. 

Cut the nu'at df a cold roast ol' nuitlon. put in tlie j^-i'avy 
h'l't. from t he day hefore. Let stew half an hour. Seasou 
witli salt, pepper, six tablespooid'uls ol' pepper sauce, one 
of walnut and one of tomato catsup, a Imnp of butter 
rolled in tlour. Ueef. veal oi- fowl can l)e used the same 

J^fKjofif of Bi'cf. 

Cut slict^s from the leanest and best ])ar1 of a very rare 
roast. ]\lak'e a rich .i;ra\\- and tlaxoi- with thxiue, sweet 
marjoram. |)arsh'_\-. idaek pt>p|)ei' and a tahlespoonful of 
currant ,i<'||\- : thicken with cracker-dust and put a liim|) 
of but ter in it . have tii(> fi'yin,ii'-pau ver\- hot. put the rare 
slices of beef in it without' i^'rease. Tui'U ovei- (puckly, 
take up and lay ou a Hat dish, poui' oxer t he hot fiTavy. 
Garnish tlie dish with celery and sii)[)ets of toast. 

Beef ColJops. 

Any pai't of tlie cold lueats left from dinner will answer 
foi' coUops. (hit- into pieces Ihice incli(>s thick and foui- 
lon^-. Pouiul them flat. Sifti tlour ovei' and fi-y brown in 
buttei'. Then lay in a st(nv-pau. cover witli hrown ^'i-avy, 
mince half an onion line, add a lum|) of butter the size of a 
lien e.ii'.ii". rolled in Moiii'. a little |)e|»p(M' and salt. Stew 
slowly. Do not let boil. Serve w^^vy hot with i)ickles, or 
squeeze in balf a leinon. 


i 1' 





Jlotch J'olrh. 

1\ilc(' cold hiDil) chops, (111 ii|) c;il>l»;i nc. Iclliicc. llii'liips, 
potatoes, onions, lomatocs and oUra : uliicli boil willi 
pcppci', salt and a slice of I'at iniildlin.i;. 

Cold Beef Slew. 

Cu\. the lean of a cold i'(»asl u itli sci'aps of" ham. Slew 
slow Iv and put in cli(»p|>ed celery, onions. pe|)pei' and salt . 
Thicken with Hour rolled in i)ntter. add six or ei.ii'ht peeled 
potatoes and stew nntil they are done. Ser\'e hoi. 

^ . 

Carol i nil Sf <'?(•. 

Take cold Ix'cf oi' million, cut line, put one lablespoonfnl 
ol' currant Jelly, one of wine, one of huller, half a cliop])ed 
onion. Hie Juice of a lemon, [)(4)per and salt. Stir all lo- 
^elher o\ei' the liic for lifieen minntes. Befoi'c ser\ in^' cut 
up two cucuml)er pickles anti mix in. 

Cold Meats. 

Take Hie i-emains of cold ham. unit ton or roast heof, 
chop line, with hard-boiled ei^iis, two heads of let luce, a bit 
of onion: season with pep|»er, sail and vinegar. 8ervo 

Beef Rechdnff". 

Cut from the remains of a cold roast of heef every scrap 
of lean, cut small, some slices of fried l)acon and put 
Hkmh with Hie heef : they will .i^'ive an ai;reeable taste to it. 
Salt, pepper, spice and season with s^veet heihs. Stij' all 
well into the meat, then add Hour until the l)eef is white 
and pour o\-er soup slock. Let hoil and dip some slices 
of hnllered toast into it. and pul them on a Hat dish and 
set to keep warm. Let the meal and ,i;ravy hoil up once, 
then spread on Ihe least and serve with ^ravy around. 



yl li'llljon/ of ( 'old \'t'(ll. 

('ill the veal into slii'cs, |hi1 some luil Ice in 1 lir IVyiii^"- 
paii. (Iit'd.u'c willi lldiii' aiul l)i'(t\\ ii. 'lake up and piil into 
llicpaii as iiiiu'li cold .ma\v as von 1 hiid< proi^M' : season 
wit li salt , pcppt'i' and a Iracnp of tomato calsnp: tlicncnl 
a IVw slices ul' cold iiain, lay in the .i;iavy uikI adil the void. 

A Nice Side D/sh. 

Mince line some cold veal, stew li\e minutes and pnt 
boiled lice ai'onnd the dish, set in the oven to hrown. 
Garnish with luu'd-boiled e.:4i;"s. 

I . I 

1 1 

Marhhd Vccd. 

TalvO some cold veal, season, spice and beat in a morlar: 
skill a cold hoiled lon.uaie. pound to a paste, addini;' its 
\vi'ii4'ht in huttec: pnt some of the \'ea! and some of the 
ton<4'nL' in layers in a kettle, press down and pour claritied 
buUor o\XM' the top. Lelcool. This cuts \v\\ prettily like 
caliinet marble. 

Beef or Veul Loaf. 

Two pounds of meat cliopped line, two cups of bread- 
crumbs, two e^'i;-s, salt, pep|)ei' and sa,i;(' to lasle; a litth^ 
butter and the Juic(! of one lemon. Bake one hour and let 
cool. Slice veiy thin. 

Minced Chicken. 

Take cold cliick'cn left from dinner, mince line, addin,^• 
some chop|)ed ham and l)read-crmnl)s moistened with 
cream; season with salt, pe[)[)er and thyme. Put in a 
pudclin.i;"-dish and si)reacl a thin coating- of butter over the 
top ; set it in the oven to brown. 


J, U' 

«/ •"! 

1 ' 

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/'<>j)j><' r/r J'dldcl. 

('ill tlic iii(';it fnuii the niii;iiiis of a cold I'oMst cliickcii. 
chop and mix willi il as iiiiitli ci'iiiidu'd Ijfcad as 1 licrc is 
cliickcii : season w II 11 salt. |)c|t|M'i-. sa.uc sweet inaijorani 
and tlivnie: put all in a piiddin,:^-disli. pour over some 
cliieken : .i;ra\ y and a eiip of Imtter. Add some eiaekei-- 
<lM^t to a beaten e.n.i;' and a little iinlU and spread o\<'i' top 
to I'oi'm a ei'iist ; il'tlie disli is l»i'(»ad nse 1 wo ei^'^'s. Uake 
half an lioiii- and serve hot . 

I> . 

Coin pole of ( 'liicken. 

Cut the meal IVoni the hones in lai',i;'e pieces and kiy them 
in a iidxtnre made of two eii'n's. a leaspoonl'iil (»!' imistai'd, 
a pinch of salt, a teacnp of stock and lloiii' to make a 
thick hatter. Vvy some scraps of I'at hacoii and lay them 
on the pieces of chicken well coxei'cd with hatter, and tV\" 
them brown. i\lake a .u'raNs- of a little sonp stock', llaxored 
Avitli mitnici;', a little pepper and a ,i;iass of sherry wine. 
'I'hick'en wit h corn starch rMi>l»e(l into a little butter. Pour 
a little on a Hat dish and lay pieces ol' chicken on it. (_jiar- 
iii.sli with rice croquettes, oi' French pens. 

Ch k'kcu Sdudfrk'hes. 

Spread som(> thin slices of l)read wilii butter niul a little 
dressiii,i4- made by mixin.i^' \ ine,i;ai' and oil to,L;(.'tlH'r. Put a 
layer of chopped celery and a layer of ndiiced. or slices of 
cold chick(M), and cover with another slice of bi-ead and 


Chop three cupfiils of cohl chicken (turkey will answer 
as well), one onion, which must be fried, with two taljle- 
spoont'uls of l)ut1er and two of Hour: stir in a cup of boiling" 
l>i'oth, tiieii add tlie chopix-d fowl, two-thirds of a cup of 



Miinccd hoilcd li;im. cliopiu'd pnrslcy. lliyiiM', cclcrv. Ilir 
yolks (tf Iwo Itc'ilcii cu'.us. .'I [tiiil «>r ri'csli Ml' dried miish- 
iMKHiis, with s;ilti :iiid pepper lo taste. Slir(»\er the lire a 
few ininiiles, then set away to coitl and .^ct linn. When 
ready to irse, tnrn oiM of the dish, cut in slict's, dip in e^'y" 
bnttcr and fry l)rown. Serve h»»l. 

Chivkvn Pufc. 

Put half an ounce of isinyijiss to soak'. (*u1 np a cold 
chicken and s1(>w nnlil the meat slips from the hones. 
Have ready half a do/.en hard-boiled e,i:',i:s. ('nt the chicken 
in tliin slices. AV(>t a plain mold and lay around it neatly, 
thiii slices of lemon or oi'aii^'e and the (\i:".t;\ then seasoiun^' 
the meat with salt. pe|)per and nutmeu'. (ill the mold with 
the moat and slices of e,ii',i4', add l»i1s of cold hoiled ham and 
the lemon oi' oran.u'e. See that the ,ii'ra\y is well seasoned; 
add the isin.ii'lass to t he .u'ra\y as soon as dissoKcd. si ir all 
to^^'cther and pour o\'er thecjiick'en. ( 'ovci- the mold with 
a crust or tin cox'cr and bake t hree-(|uartei's of an hour. 
To be eat(Mi cokl, with mushrooms and a few slices of 
boiled beets. 

Mock Terrapin. 

Mince cold chickens (veal will aiiswei-). spi-inkle with salt 
and cayenne jx'pper. ]\lash the yolks of four hard-boiled 
e,i;"^'s. a wine^-lass of wine, half a teacuj) of cream, one nut- 
meg-, a little mustard, a lar.u'c lumpof buttei' I'olled in Hour. 
Steam live mimites and serv(» on hot toast. 



1 \ 









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Poll Jet (Ic Swiss. 

Boil one* cujifid of rice in four cups of water. Stir ,e:ently 
when done, and set in the o\en with dof)rs open half an 
hour until dry. Cut up souk* cold » hiclcen and set it over 
the fire in a sauce-pan with a little strong'- soup stock, add 


m{K\K'F\S'l' SAUt^ADE. 


f^ , 

s:ilt, |M'|i|»('r. ;i 1 :i lili's|)tioiilHI of walnut ciilsiip. and a Ica- 
spoitnfnl (if ( I )r. I'lirc's) cxtrai'l of ct'lci'N' : nil» a liniip ol' 
hiittcr in coin starch to thicken. Lcl iioil. I'lil llic rice in 
a I'in.i;' n[)on a heated llat <lish. ponr the nnnced chicken 
ovi'v anti lav npon it li^'htlx' hall' a do/.en poached e,i;',i^s. 

I'of I'onrri. 

Take cold chicken (or any cold nan meat), ch()|) line, and 
pnt in a slew-pan with warm water, pepper, salt and 
Miii'ced onions, ("ook half an ln)nr, |)id in hakin.u-pan with 
14'raled hrcad-crinnhs and a leacnp of sweet cream. I'ake 
hrow n. 

F(( )/(■// S(ii(S(f(j(' lloll. 

Talce putl'-pasle. roll ont to an (Mr.htli of an inch in thick- 
ness ; t Ihmi cnl it lip ill scpiares of four inches, lay 1 hem on a 
board, ha \-e sansa.i^'c meat ready, make in small rolls and 
place one pi(>ce in each s(|iiar<' of pastry. Wet tlKM'ducs 
and hrin.i;' Ihem lo.ucther. Work with heaieii while of 
an e.i;',i:- : hak'e a nice hrown. 1 f |)roperly made t liese rolls 
will look lik<' a hooi<. 

Ih-vdkfast Sausiujc. 

One pound of sansaa'e, on(> lablespooid'nl of pounded 
crackers and two well-l)eaten e,ii',i;'s. Work and maiv,> inlo 
cakes, Droj) each in a plale of poundinl crackers. Put 
in a hot fry in.n"-pa)i williont lai'd. 

ChicIxV)! CroqiK'ffrs. 

llav(> ready a cupful of cold chicK'en. chop very tine. 
I' a small lump of hut ter and h(>at ver\' hot. Stir in a 
spoonful of milk' ; t hicken wit h Hour. When cooked add a 
boalon oiii:;. the chicken, peppei'. salt and a liltl(> thyme. 
Spi'ead o\it on a plalter 1o cool, WIhmi wantinl form in 
croquettes, dip in «i'rateil bread-crumbs and fi\y in liot lai'd. 


S(ius(i(/(> Croqncffcs. 


Two pounds of m(';it, loui- r,u'.i:s, one ciip of hiittci", one 
t'ii|) of milk : ;i(l(l siilliriciit ,i;'i"i1('(l lnvad-ci'Uiuh.s to thicken, 
liull ill ci'ack(.'i'-tliisl aiul IVv in hii-cl. 

Craqneffcs. No. 1. 

(-hop very l\\]v any cold meat ; mix a tcaspoonl'ul of lloui' 
with two tahlcspoonfuls oT ,i;ra\_\- and work into 1 hf chopped 
meat ; add hutlcc, salt, pcppcc and sweet heil»s, put in a 
tV\ in,i4'-pan and ileal slowi^w Take one liealen e.i:;u\ tiic 
juice and peel of one hMn.)n, and a tal>lespoout'nl of ci'acl\er- 
dust ; stir into llie clio|)ped meal and set oil to cool. .Make 
in an\' I'oi'm \(»n fancy. I?ea1 an e,i:',i;' with a ta i>lespooid"nl 
of cceam, dif) each ci'oi|nette in, roll in I'l'ackcr-dusl and 
(h'op in boiling- lard. IJrown well, 

Croqaetics. No. 2. 

Have some fow I or veal chopped line, season with sail, 
pepper and nut me.i;- 1o taste. I'.oil half a pint of milk, wilh 
one small, nnnced onion. Thicken with two tahlcspoonfuls 
of tlonr and one of I)u11er. I'oil a, few minut(\s; stir in the 
meat and form the cro(|ne1tes. Roll in l)read-criiml)s, then 
the yolk of an e,u',i4", then in the l)rea(l-cruiiibs and fry 








1 1 1 



Croquettes of Veat. 

To on(> pound of mashed potatoes add a spoonful of 
butlei', two l)eaten yolks of (\i;i:s, salt and jx'pper to laste, 
a tal)lespoonful of ciiopped onion. Mix all 1oi;-et hei* Ihor- 
on.<4-]ily, with one pound of cold, chopped xcal and half as 
much cold ham. Shape into oval halls and \'vy brown. 
Servo with slicetl loiiioii. 


i ' 




liisiiolt'.s of leaL 

Chop cold veal till nci'V liiu' and add 1o it a little ham 
and 1 wo hurd-boili'd ('.u',i4"s, with a 1al)l('s|)ooid'iil of Ixitlrr. 
Flavof \vi1 h |)('[)|)ci' and salt, h'luoii and niitnio;^'. Mix all 
lo;;vtlicr and roll in small l)alls and lay two incJu's from 
each ollu'f upon a shcci of pas1i'\- rolK'd out vv\y thin. 
With llic tin.ner dipped in cold waLei' moisten iho pjistry 
around eaeh ball of UH'al : spread another tJiin ci'ust, over 
them, and with a biscuit cutter cut each one, pi'essin,ii- the 
edii'es of t ho pasti\\' close tofj-etJuu'. Bi'ush with a beaten 
e.i;'^- and fi\v in hot lard. Servo with celej-y and wliite 
[tickled onions. 

Rifisolefi of Chicken. 

Prepare the cliicken as for crocpiettfs : make tliin, little 
shells of jiulf paste and put in ^em-paiis; till each shell 
with the chicken, coat with tlu> beaten white of an e.ii'^, 
sprinkle l)i'ead-ci'umbs over them and bake in a modej'atcly 
hot oven. Garnish with parsley and serve hot. 



Ham Sandwiches. No. 1. 

Chop cold ham very line and mix with the yolks of beaten 
eg'^'s, a little mustard and pepper, spread on very thin 
slices of bread l^dtei-ed on the loaf ; trim oil" the crust and 
cut hito neat squares. 

\ Ham Sandwiches. No. 2. 

Grate a pound and a half of cold, boiled ham in a bowl, 
with a tablespoonful of pickle choi)ped line, a tablespoonful 
mustard and a little black pepper ; take six ounces of butter 
and beat soft. Add the ham. Have thin slices of bread 
and butter and spread the mixture on each side of each 





Slice coNI. I>(»ilc(l Ikiiii \tM'\' lliiii. coNcr willi Ficncli mus- 
tard aiul la\' Ix'twccii liiilld'cd lyrcad. 

Mi.Ci'd S((ii(lirivliv.s. 

Chop f'mt' cold ham, toii.iiiic and cliickrii : mix with ono 
pari of Hie mral hall" a cup oT mcllcd luitlcr, one lahlc- 
s[)oonrul nl' salad oil, one of niii>1ai'd, the powdci'cd yolks ol' 
two hai(l-l)oil('d (\u'ys, ;i liltlr p<'|)pt'r: s[)i'«'ad on thin hnt- 
tcL'cd l)i'cad. 

Grilled JldiH S(iH<l/r/'c/ies. 

Cut a ,i;'ood-si/,t'd piece IVoiii the thick portion of an old 
iiam ihat has been hoiled. Season with spice, mnstard and 
celei'\' seed. Si)i'ead on thin l)i-ead aiul i)u1tei'. 

Toil II ne S((ii(lir/cJi(>s. 

Grille one ()onnel of cohl, l)oiletl ton.uiie. Mix willi it a 
tabk'spoonful of nuistai'd, a little peppei-, tin* mashed yollc 
of a liard-l)oiled e,i:',n", two ounces of Imttei', one crated 
mitmeii'and t he juice of one lemon. Split and hultei' some 
nice li^i;"ht biscuit and s|H'ead the mixtni'c between, 

Sdndirh'fu's of Potted Ihililiit. 

Make bakiM;^' powder liiscuit, iar,i;'(^ in diame1(M', l>ut voi-y 
thill, s|)lit t Ikmu, spread one half witli l)iitt('r, the other with 
potted rabbit and place to.u'ether. 

Beefsteok Toast. 

Chop cold beefsteak and cold, boiled tonune very line, 
cook ill a little water : put: in cream, Hiicken with a hnnp 
of butter rolled in Hour, add one beaten e,-n-, salt and 
'-■^nTK^r. Pour over slices of buttered toast. 




' 1 
i . 

i' ' 



Ii , 

Jfinii lUdls. 

Chop line cold. Itoilfd ham. add an i^'^ii; for cacli hall and 
a little lloni'. heat t (t.i;ct hei', make into halls and IVy in Jiot- 

Welsh Rareh/f. 

Cut thin slices of hrcad. i-emoxc the crust iuid tonsl; 
Itiilleril and co\-ei' wit h thin slices of rich cheese: spread 
over a hltle made mustard and place on a dish in the oncm 
nut il 1 he cheese i« melled. 1 lien cut ins(pi;ire |)ieces of any 
size desired. Ser\e inmiediat ely on a \'ei'y hoi disli as il. 
will spoil hv standini;. 

Lmich Toast. 

V\\\ some hi-ead in thick slices, toast . hone some ancho- 
vies, lay half of one on each piece of toast . coxcr it with 
i^'rated cheese and chopped parsley, pour nudted i)u1ter 
()\'ei' it. and t)ro\\ii in the dish in wiiicii it is to he sent to 




Tal'ie two cups of sweet nulk, half a pound of l)utl(M\ four 
e.U'.ii's. one pound of cheese, a cpiart o\' stale hread-crmuhs. 
Cut the huttei-aiid (dieese into suuiil pieces and place tlu'iu 
in a howl witli tlie l)rea(l, on this i)our scaldin.i:' niillc. i\f\vv 
which add tlu' yolks well l)eaten and a little salt. ]\[ix well 
t<)*:-ether, cover and place on the hack of tlie stove, stir 
until it is all dissolved: then pour o\(>i' the whites of the 
(>i;';4s l>eaten to a frotli. Place in a t)uttered pudding'-disli 
and hake half an hour. 


Put a pint of wat(n' and a lump of hutter the size of ..u 
ep'^ into a sauce-pan; stir in as nuu-h coi'u tneal as will 
make a thick hattei', put on the tire and rook. Put in a 


HKKr omkij:'!' 


l>o\\l. ;i(l(l li;ill' ;i |)(Miii(I dl Itiitlcr. ;i |t(iiin(l nl'iifnicd cht'cst' 
iiikI two c.i^'.u's, I)r;i1 iiiid ;i(l(l loiir more c.Li-Lrs. hrop oil 
siiKill lumps oil l)iill('n'(l [);ipi'i', l»;iU(' il in ;i (piirk oxen till 
a (Icliratr l)ro\\ii. 

To Make rolenfd. 

Put, a spoonl'iil of hiillci' in a (jMai'l of walcr, wcl coni 
incal wilhcold Asalci'. add soin(> salt and make it sniootli, 
tlion put it in the biiltncd watci-; let itoil. When cold 
ma kr into a l)all and let stand half an lioiir. t Ijcn cut in I liin 
slices, lay 1 hem in t lie hot tom of a deep di.>li so as to conci- 
it. put on it slices of cliec'se and on that bit., of I)iit1ef; 
tlieniuiisli cheese and biittei' iilit il t he disli is full ; put on 
the to|) tliin slices of ciieese and place in a dish in a (piicls 
ovon and hake. 

Beef Omelet. 

Three pounds of beef chopped line, tliree e,i;',i;'s heateil 
h^'lit , six ccack'ers rolled line, salt , pepper and sa.u'e to taste, 
with one ounce of melted hutler. ^lix and make into a 
loaf, puti a little Avalor and hi1s of hutter in the jian, invert 
a pan ovei' it . hast(> occasionally, bake \r]'y l)ro\\n ; when 
cold slice veiy thin and cat with brcjid and butter; 











For inakiii.ii'saliKls, always usetlic fi'«'shost olivo salad oil, 
if i1 cannot l»r oldaincd melted l)iill('i' is a ,i;"ootl substituU'. 
¥ov cJiickt'ii salad use the oil Iroiii t lie to[) of the water in 
which the fowls were l)oile(l. It is hest to pick the moat 
IVoni the hoties, or cu< it with a knife. In [)rei)arin^" lliG 
dressinjH', ha\'e the ini;Tedients all of the vei'V host, powder 
the liai'd-hoiled e^^'ii's, either in a niorlar or In' inasliing 
Avith the l)ack of a silxcr spoon, adtl the seasonin,i;' to the 
e^\i;', then the oil. a few drops at a time, and lastly the 
vine^'nr. Vei^etahles used foi- salads are : asparag'us. cab- 
ba^-e, lettuce, celer\\ caidillower. watercress, tomatoes, 
cucumbers and potatoes. To crisp celei'y and othei- <4i'een 
ve,^-etal)les foi' salad, p\it in ice-water two hours before 
dressin.i;'. Salads sliould l)e sei-ved soon after ])reparini4". 
Stir vei4'etable salads as little as possible, and always witli 
a wooden foi'k oi" spoon. IVInch depends u])()n the manner 
in which salads are prepai'ed, and particular attention 
should be paid to the directioiis ^iven. 

h . 

Chicken Salad. No. 1. 

Take two lari^v boiled chickens, remove the skin and fat, 
cut the meat from the bones and put in a l)owl. Take three 
hard-boiled e,y,i;"s, put the yolks into a small bowl andnuish, 
add the yolks of two raw e.n'.u's, one teaspoonful of salt, a 
little cayenne pepper ; when well mixed, add a spoonful of 



viii(\i;';ii' :iii(l l)(';it : ;i<Ul iikhc oil and iiioi'c \ iiit'^'ar iiiilil vou 
lia\(' siilliciciit tli'cssiii,!;'. Set on i( * 1 wo lioiii's. Twenty 
niiiiutcs Itcfoi't' iisiiii:'. |)iit on llic clioppcd fliicl^rn one wine- 
glass of vint'i^'ai' and poni' onci- llic di'essin^'; lay celery 
around and on lop of llie salad. 

Clu'ch'i/ Suhul. No. 2. 

Boil one lai',u'e chieken, eul the nieat from the bones, add 
ocpial (|uan1ity of sliced celery, lay in a l)o\vl. Beat the 
yolks of 1 wo raw e:^'i;-s, sail, and Iteal in ;i few drops at a 
time half a [)int of salad oil. The mixtni'e shonkl be us 
thick as cream; add half a teacup of viiie,i;-ar and 1 he juice 
of one lemon, pour ovei" chicktMi. Serve in ;i ^'lass salad- 
dish ; g-arnish with fi'csh celery. 

Chk'ken SakuL No. ;i 

Two Uu'S't' chickens boiled, remove the skin and chop, lay in 
a covered l)owi. Beat onc^ lal)1es])oonful of mustai-d, the yolk 
of a raw ei^".!;' and one tal)lesi)oonful of \ine,ii'ai'. When well 
mixed add half a i)int of salad oil, a drop at a tiin(>, always 
stirriny the same way. Kui) tin' yolks of ei^lit hard-boiled 
Ofi-ixs to a powder and stir in a |)int of vineirnr. Pour this 
withlhe mustard, oil and a little salt. Add now one pint 
of chop[)ed celer\-. a little chopped cucund)er jiickle and 
some of the chicken od. Pour t he divssing over the chicken 
just before servini;'. 

Chickon Sakid. No. 4. 

Boil a lar^i^'c chicken until tender, chop hue the whites of 
twelve haril-boiled e,i;\^'s and the white meat of the chicken ; 
add equal (piantities of chopped celery and cal)ba,£i'e; mash 
the yolks of the e*;*s's, add two talilespoonfids of butter or 
oil, two of white, one of mustard, pepper and salt to 
taste; and, lastly, one cup of cider vinegar; pour over the 

« I 



II. ' 


,-,.,, .=^. ,..,.. liJI 



cliickni ;in(l mix. IT cclrrv is iiol in season nsc cliopiicd 
cm iinilxT |»ickl<' and 1 wo ti-'ispudiiriils of Dr. Price's cxI ra el 
ol' celer\' ; i1 will be found an excellent snl>s1i1n1e I'or IVesli 
celery foe all salads. 

Chickoi Salad. No. 5. 

I'oil lliree cliicl<(Mis lender, salt to taste, c\\\ in small 
pieces, and add as luncli clio|)ped celer\' as there is clii(dcen. 
<'nl up six hard-boiled e,i;',i;s and mix with the other in- 
gredients. I?nt it) a sance-pan with one pint ol' \ ine,i;'ai', a 
hinip of i)nt ter, t wo heat en (\^',<4's. t wo tahlespoonl'nls of nnis- 
t;ird, one (»!' hhick pepper, two ol' sn.iz'ar, and a teaspoonl'nl 
ol'salt: when thick, thin with \ine.u'ar. Let cool and ponr 
(»\ cr t he chick'en. Add t he jnice of one lemon and ,i;arnish 
the top with slices of lemon. 

Tin-h'// Salad No. 1. 

Mineo the white meat of tni'key line. Have I'cady a 
dressin.i;' made of twehc liard-l)oile{| e.i;'^'s. mash the \"olks 
to a |)ow(ler. add salt, |)epper, mnsta rd, ext racts of celery, 
half a pint of olixcoil, and two tahlesjiooid'als of white 
sui4"ir. ('hop the white of the e,:;',i;'s and with a teacnj) of 
vhieu'ar add to the mixture. Pour over the turkey. 




TurJcefj Salad. No. ± 

Boil a len-pomul liirkoy lien; I'emove the skin and fat, 
chop the meat line. Cut up the lean of two pounds of cold 
boiled ham, four lari^'o cucumber ])iekles, three bunches of 
celerw one lar,u'(^ man^'o. and one head of cnbha^'C ; prepare 
a dressin.i;- of \ho hard-boiled yolks of six ei;',i;"s, rul)bed 
smooth in 1 wo oimces of butter, oi" half a pintof salad oil, 
two spoonfuls of French mnstard,tAvo of pepper, two of salt, 
with sufhcient vitiei^-ar to thin the mixture; porn^ over the 
t-ui'key just before servin.i;': .li'arnish the top with slices of 
lemon on which drop a little currant jell}'. 

1 1 ill 


•JO' I 

I hull Sdhof. 

'I'liUr llic lean pari ol' six ikmiikIs of colil Ixiilcd Ii;iiu, iliop 
tiiM'. ('ill tlii'ccor t'oiii' lMiii(lif> (>r ci'lcrN- ii) mikiII pieces. 
-Mix Diic cup of ()li\t' oil, hair a pinl ol \ inrLiif. llic volkof 
nine lia i'(l-l)oilc(l c,i:',u'^. oiH' n'ill oi mil-.! ;i 111 , one Ica^ponii 
each of pcppc", salt and white sii^ai': pour oscr the ham 
just l)eloi'e serving-. 

ieal Sdhid. 

Tak'c e(pial (|iia 111 ii ies of cold \t';il and fresh polatoe-, 
cut ii|» line. Season with salt, peppec, oil, \ine,:;ar and 

Hecf S((/(i<l. 

Cut in vei'\' thin slices some cold roast l)eef. Ia\' on a dish 
with cliop|)ed |»arsley. ]\lix in a l)()\vl some \ iiie,i;ai' and 
salad oil. one pint of \ iiie,u-ar to two of oil. p<'pp"'i', salt and 
mustard; licat louct her and pour o\'cr 1 he meat . 

Sdln/nit S(i/(t(I. 

Put ilia howl the volk'of a r;i w eL;\i4" and a t(\isp()o!ifal of 
sii.ii'ar. a pinch of s;ilt and caxcmie pepper, ml) all lo.u'el her. 
Tak(^ fresh salmon, or open a can of salmon and turn oil' 
\\\o li(|Uor. Keep to use in place i^\' oil. add ii ii'rad iial i\ to 
Ihe mixture, thicken witli the powihMvd \dlks of hiird- 
boih'd e.n'.ys until a smooth paste is foriiuMl. I'se nil of 
tlic salmon oil and add a 1ai)lespoonful of \ine.uar. I.;i\ 
Ihe salmon on a Hal dish. I'reak- some tender h-ttiice 
leaves and mix ,i;'eiit l\' wit h f he lisli. St ir half of t he di-ess- 
ini;' li.^i'htly into the lish, disi iiri>in.u' it as lit ( le ;is possilile : 
then lieat the while of an e.i^'u;' a nd add it to 1 he dressing;-, 
pour o\er the salmon, which should l)e on a lied of letiuce 
leax'es. Garnish with naslurtions. 

• 1 




: 1 


i. ' 


■^.-11 HI, I L,'. -a 


I/)l5S'ri:U SALAD. 

Jinssiioi S(i/(f(l. 

'ralxcllic I)i'(';is1 ;ii)(l Ir^s of cold fowl nnd ciil line; iiiiiicc 
t'om' liir.u'c slices (tf li;iiu ;iii(l six of cold Itcct' toiiiiiic; cut 
llic iiiciil III lliiii slices, chop six boiled potiiloes, iiiince one 
SOU)' Mpple, mix all t()<4'('tliei' ; make a dressing' of oil. iiiiis- 
lai'd, sii;4'ai'. \iiie,i;"»i' and salt ; eiil 1 wo aiiclio\ies willi a 
small onion and add 1o the meal. Poiii' over t he dressing- 
and j^'ai'nJsli wilh l)ee1-i'ool and oli\-es. 

Lobsli'V S((l(i(L 

Aftor ei'ackin.ti' llie shell, lake out Ihe meat and leai- 
nparti in delicate tiak'es (choppiii.i;' a lohster iiijin'es the 
Havor), put. on ice until wanted. Wash seNcral lai\nv 
bunches of lettuce and i\\-y. JMake a dressini;' l)y piittin.i;- 
into a porcelain-lined sauce-pan six tablespooiifulsor water, 
in wliich has been dissoh'cd a heapin.i;' teaspoonl'nl of corn 
starch, two tables|)oont'uls of \ine,i;ar, two of butter, one 
of suy'iiraiula l)eaten ei;i;'; add salt and [jepper. Let boil foi- 
a moment, mix a lablespooid'ul of oil with the powdered 
yolks ol' thi'ee hard-boiled e,i;',iis and add to the di-essin^' 
when cold. When read\- to ser\'e. pull some let t iice leaves 
into small i)ieces and mix with t he lobster ; tak'e some fresh 
watei'cress and add. Tlieii put all toi-'cther and ser\"e. 
(Tarnish with I'in.ys fi'om the whites of the hard-boiled c^-^s, 
laid on fresh, whole k'aves of lettuce or small, scarlet 

Mackerel Salad. 

Take one can of mackerel (or the fresh mackerel) and cut 
up as much cek'ry. Then ci'cam with one teacup of butter, 
one tablespoonful of mustai-d, one of sui^'ar. a pinch of salt 
and pepper and the yolks of four hard-hoiled e.n'ii's rubbed 
smootli ; stir in live tablespoonfuls of pepper and vinegar; 
pour the mixture over the lish antl celery. 

SWKK'I' I'.K'KM) S\L\I). 

'J 11 

T;il<<' iialfa ;:'alloii <»r IVt'sh oyslcrs. 1 lie yolks of six liard- 
fidiltMl pi^'i^'s. out' raw rii'ix' wril ImmIcii. 1\\(» spoonriils <if 
salad oil Of iiit'llcd hiiltci'. 1 wo 1 a l)lcs|)oonriils of iiiiislard, 
|K'|)|)t'i' and sail, with 'inc Icaciip of ;4dod \ iiit'.i^a r, foiii' or 
li\(' Itiiiiclics of celery chopped line, hraiii I he li(|iioi' IVoni 
1 he oyslei's and put them ill some hot \ inei;ai' o\ ec the lire; 
let; simiiu'r live minutes. Let cool. Mash the\'olks of the 
e.u'.U's. ami mix all the seasoning' to.ii'etiiei' and pour over the 
ovsteis and celei'\-. 

Fresh Fish Suhul 

iSoil four thtiniders or any mediuni-si/ed. fresh lisli. 
TaUi' oil the skin, pick out the hones and mince. Add 
|)epper. salt . sui^ar. mustard, hall' a teacup (tf ^ iiie,i;ar and 
halt' a pound of luitter: mix all well with the lish. I'ut in 
a. small l)akin,i;-pau and set in t he sto\ c for lil'leen minutes. 
When cold serxc with \\'orcest<'rshire sauce. 

Ik'rriiKj Salad. 

Soak for six liours thre«> Ifollaiul hcrriiiii's, cut in small 
pieces: cook and peel ei^lit |>otatoes and chop with two 
small. cookiMJ beets, t wo onions, one sour apple, some cold 
heel" and I'our hard-hoiled e.ii'.^'s : mix with a sauce of sweet; 
oil. vineii'ar. pepp<M' and mustard to taste. Atld a tal)U'- 
si)ooid'ul of sour cream and let stand.o\'erni.<4'ht . 


\ ',!' 


Sweet Bread Salad. 

Boil the sweet lireads twenty nnnutes. then (h'op them in 
cold milk, split and U-y l)rown ; break in small pi(H'es with 
lettuce. Make a dressinu" with the yolk's of two hard-boiled 
e,ii",^"s, two tahlespoonfuls of vine,yai', two of umstard, one of 
su.yar, half a pint of olive oil. Pour over the sweet breads. 




VKfiKTM'.Lr: ^\l. \I)S. 

I^oil until the shells coinc oil' iiiid the nails pull out, tluMi 
(•III ill small pifccs. To tlircc 1('n'a|)iiis take six liai'd- 
hoilcd c.ii'.us. nil) the volkstoa powder, with liall'a poiiiid 
of i)iitlei' and a tal)|espooiiriil of Hour. I'lil this in with the 
meat in a saiiee-paii ; season with eavenne pepper and salt ; 
let hoil one iiiiiiule. .lust ix'l'oi'e la kiii,i;' IVoni t he lire add a 
teacup ol' \iiie,iiar. 

I'efjcfdhh' S<(/(i(ls. 

Ves'elahle salads are amoii.i;- the most a.n'i'eeahle dishos 
that can he prepared Tor a li.nlit summer repast : they arc 
easily made, tempt 1 he a ppet ite and impart a lla\'or to the 
I'est of the meal. I5ut care should i)e tak'eii in t heir prepar- 
ation. The dressin.ii' for a \ariety of \c,'j;etai)le salads is 
the same: hut diil'ereiit lla\'ors are delicately added, and 
skill will soon he ac(|uire(l hy pi'actice. licttnce salad 
should he dressed only with oil, \ine,i;'ar. salt and pepper; 
e.i^'.ii's and mustard should not he mixed wil h t he coiuliiiieiits 
of lett nee salad, Isvery leal' should he dried on a napkin. 
('iicumi)ers should he kept cool and <'aten as soon as niad(i 
into salad. ( 'elery a iid cresses must he kept in ice water. 
\'e,ii('tal>le salads should l)e stirred as little as possihie in 
order to retain their rreshness. 

Cream Sahuf Dressing. 

Two lal)lespoonriiIs of whipped sweet cream, two of 
su.i^'ar and I'onr of viiie.i4'ar; season with salt , pep[)ei' and 

Afa//(»i}/a/se Sithid Dress/ng. 

Beat a raw eii'i;', a teas|)ooiirul of mustard, lialf a pint of 
olive oil : thin with \in(\<4'ar and lemon Juice ; a little anchov'y 
may he added. This dressing- keeps well. 




Silhtd I ht'.ss/iH/. 

Ileal liair a cup ol' swci ci.'mii. slir in lliit'c lal^loixion- 
I Ills (if cncii-sla icli. Iicil t lir \ oik nf ail i'Li.''j; w ii li a s|»(tniiriil 
nf iiiiisliird iiikI Iwo dj' oil. I'ul in ;i IcnsiKioiil'iil of s;;l| 
iiiitl oiir itj' sii;;-ar. Lasll\- a(l<l a talilcsixtotiriil of ixmnl 

/><)// led Sd/ail I hrssiutj. 

IJcal I lie \(»lks of <'ii;ii( I'l^'.iis. add !<» tlifiii a ciipriil of 
sii^'ai'. one tal>lt's|)0()iiriil each <»!' salt . |M'|)|»cr, iiiiisi:i id and 
liair a |)iii1 <>r oil : Itrin;^' lo :i Uoil ;iiid add a jiiiil of \ iii<\L;'ai', 
one (Mi|) < r I'lil Icr a lid a lil I Ic ca.x ciiiic |)r:)|»('i . ^V lini »'()ld 
bottlo and sd a\\a\'. This dicssini^' w ill keep I'oi' weeks. 

. \sj)iir(((/ns S(if<(</. 

Hoi! soli ill salt water, drain oil' walei'. ad»i )»epper, sail 
ami \iiie,i;'ar. Arraii.i^'e llie as|)ara,u'iis so that the heads 
will all lie ill the ceiilre of the dish: mix the \ine.n-ar in 
which it was put . after reiiio\iti.ii' rioiii the lire, with olisc 
oil and pour o\ cr t he aspara.ii'iis. 

Jleiiif Sahul. 

Slii'in.i;' xoiin.i;' heaiis, l)real< in pieces and hoil in sail, 
water: add cho|)ped onions, pepper, salt and \ine,nar. 
When cool pour in a lit t le olixc oil. 

Lett nee Salad. 

Take two lar.i;"e lu'iids of leltiice. reiiio\-e Ihe oulside 
leaves ;i lid wash in cold water, pull apart and put in siilad 
bowl, sprinkle over one leaspoonlul ol' salt , half a teaspooii- 
ful of pe|)per, half a pint of sahul oil (or i^ood ham ^ravv), 
same of \ ine.uai". Stir lii;-htly until mixed with the lettuce. 
Garnish with cloves and water-cresses. 








CncnriiJn'r Sultul. 

P<'('1 ;iii(l slice \ri'v tliili six l;ii;^«' cilcii iiihcrs, spiilikle 
wiiii sail and sd on ice. .Mix two 1al>l('s|)u(»iiruls of oil or 
liaiii v:v:\ vy wil h as much \iii(',u'ai'aiul a tea spoon fill of sni;"! i". 
I'eppei' the cucuiiiher IVeelN' and ponf the tnixtiii'e ox'ci'. 
Slice se\(>!'al onions \-ei'_\ thin a nd la \' onci' 1 he lop. 



Ju(/ Sdltul. 

I'oil teiidei" some lar.u'c xomi.i;' l)eets; set on Ice. CJut 
them np in small pieces, add some sliced, cold potatoes and 
one minced onion. Make a (lr(>ssin.i;' of on<> pint of \ineij;'ai', 
t wo tal)lespouii|ids of oil . sail and pe|)|!(M'. llaxc cliopped 
tine two ha I'd-hoiled eii'.u's, put oxcf the heets. tlien place 
a I'M mid I he dish spri;js of water-c cesses. Toiii' t he (.Icessiii^- 
o\'er a nd serve w it h slices of raw tart apples. 



Celery Salad. Xo. 1. 
TaJce six heads of c(>lcr\'. wasli and wipe di'\': cut in 

oieces III a salad i>o\\ 


X t he \'oli< of one I'iiJi'. a tea- 

spoontiil (if mustard, a little salt and pepper. Juice of a 
lemon and two ta hlespooiil'uls of water. Heat all t o^'ct her. 
pour Tour ounces el' oli\e oil in drop l)y drop, then add a 
small tahlespooiirnl of hot water. I'our oxer tlie celery. 

CeJenj SahnL Xo. 2. 

(*ii1, in pieces one-(piarter of an iiicli lotii;' thr(M> lar^'e 
hiinclies of celery and one liead of cal)l)ai;c. Beat lo.ii'clhei' 
one raw ei;'ii'. t\\o tal)lcspoonfuls of niclled hutter or oil, 
oii(> lal>lespoonful o. suii'ar, snnic of njiista rd. one 1i>aspoon- 
fiil of pepper and salt, lialf a teacup of vin(>,i!'ar. Rifh lli(> 
volk's of four eu'n's to a powder and add: cold fowl or \-eal 
■liopped would 1)0 found an addition to this sahul. Pour 
over the celery just before serving. Have vvvy cold. 





I\((/<' S<(/a<l. 

Sli'ip IVoin lilt' sljilUs lilt' inside leaves of tiood lender 
l<al(', l;iv ill a disli : spriiiklf witli [.epper and sail, and ponr 
over a drcssiiii;' of raw fi^x. Ihree tai>lt'sp(H,nriils of thiek 
sweet crcaiii, 1 \v(» (»r lemon Jiiife and a teaspotHifiil of mus- 
tard ; beat all to^'etlier. 


Tnrvlp S((/(((L 

Scrape and wasli six luriiips, eul line. Add two cups of 
sii;^'ar, mustard, pepper, salt and celery seed with a leaeiip 
of vine;j;"ir. 

C'ut a lar.n'e head of eaiihai^t' line and put in a dish in 
layers willi salt and pepper helweeii : take two spoonfuls of 
hiilter. 1\vt> of su,i^"ar, two of Hour, two of mustard, one eiip 
(»f vine.u'ar and one ey'.^-. Stir all to,L;'e1hei' and let eonie to 
a l)oil. Pour on tlie eal)l)ai;'e and mix well. 


Iliihhnt S((hi(l. 

Take one ii'nllon of eho])pe(l ('al)ba.ii'e. half a i^-allon of 
^•reen tomatoes, one pint of u'reeiis, one (piart of oiiit)iis. 
Add fouj" taidespoonfiils of mixed mustard, two eaeh of 
i^'i'ound .n'iiiii'er, einiiamon, cloves, mace and allspice, two 
ounees of turmeric, one ounce of celery seed, a pound of 
brown su,u'ar, two tal)lespoonfuls of salt, a half li'allon of 
vine.i^'ar. Poni" tlie mixture boiliiii:' hot ovei' the cabl)a,J4'e. 

- m 

On foil SaJdd. 

Peel and cut up three onions: salt and pe|)|>er. Take a 
tablespoonful of vine.yai' and li\'e of salad oil. mix and pour 
over the onion : then place a layer of ha»*d-l)oiled eii'iis on 
the edcfc of the dish. 





Potalo Salad. No. 1. 

Siciiiii lialf a (lo/cii lai'.^c |)«ila1(t('s. cut in slices ami \n\'- 
pa IT a (Ifcssiiiy of \'iiu\^"ii', oil. miislard. Iiai'd-boilcd cii^s 
and iniiiccd onion. Season uilh pcppci- and sail and poni" 
o\ci' tlic potatoes. 

Potato Salad. No. 2. 

l>oil and inasli oin_ C[iKirt of i)otatoes. Make a dressing' 
(if 1\\() nnnces of fi-esli Iniltei', one teacup of mills, two tea- 
' pooiifuls each of niustai'd and sui;'ai'. Season wilh salt and 
p<'pper. \l\\\) the _\()lks of four hai'd-boiled e.ii'g's to a pow- 
der and add Nine.^'ar sullicient to moisten the nii.\tui't>. 
( 'hop t he whites of the (\i:'i;'s vei'V line and mix in. Put a 
laver of potatoes in a salad l)owl. witli a spoonful of di'ess- 
in,u- dropped o\-ei' it insp(.)ts: then another la\'ei'. then the 
dressing;' a n<l soon, puttiuii' the tli'essing' on top. Garnish 
with parsley. 

ITuHiiariun Potato Salad. 
Talce small |)otatoes, l)oil and iieel while wai'ni. Slice 

thin. To {'\ev\ pint of [otatoes minc-e one small onion, one 
pickled beet, (iiie small fresh cucumhei' sliced \er\" thin, a 
Dutch lierrin.ii', four sardines and a spooid'nl of linely 
mincf.'d fried ham. Pour over a teacu[) of vin(\i;-ar. 

Tomato S(dad. No. 1. 

Peel and cut six larii'e tointitoes in slices, take one lahle- 
spoonful of oil, one of vineii'ar, teaspooid'id of mustard, salt 
and pei)per; mix and poui" o\-er the tomatoes. 

Tomato Salad. No. 2. 

Take (Mii'ht tomatoes, jieel, slice and set in the refrii^vra- 
tor. ]\rake a dressini;- of t!ie yolks of six e.u'g's rubbed 
smooth, one tablespoonfnl of mustard, one of salad oil, one 





of white siin'ar, a tcaspooiirul of salt ami |)('|)|)tM', half a 
1e;u'U|) of viiic^'ar, llio Jiiict' of one leinoti and a raw ci;-:;- 
well Ix'alt'ii. Jhsl bt'foi'i' scrNiiii;' cover the tomatoes with 
ice broken fine and pour over the dressing. 

Winter Salad. 

Cut on(» poimd of red cal)l>a,ii"e, steep in boilini;- water, 
cool and drain; [)iit in a bowl with one ounce of sail, h ! 
stand two hours. |)oui' oil' the watei- and add thive tahh'- 
s|)oonfiils of \ine,ii'ar; cut, four biuiches of celeiy into small 
dices and slice t liin an einial (|uantity of cold potatoes : mix 
the \\liol(> in a salad bowl, addini,'' three tablespoonliils of 
oil ami a small (luantity of pepper. 

E(/g SaJad. 

I'oil one dozen fresh e£i',ii"s hard, peel and cut iu halves, 
take Old the yolks, mash with butter a teacup of minced 
ham. Atld ont> teaspoonful each of pepper, salt, su.^ar and 
celery simmI, with three tatilespooid'uls of \ine,u"ai'. ^lix all 
toi'-ether and lill the whites of the e.u'.i:"s with the mixture. 
pr(>ss them to.ij'ether and lay on a ,i^-lass dish. Sciac with 
slices of thin buttered bread on which some of the salati 
dressing' lias been spread. 




!B » '!P J WB! W > »f 






The ('.i:'.!;' is said to Ix' riclnM' in \'\\\ than fat hw[ ;ind 
1 lit'idoi-c conlains in a small InilU a .i^'rcal deal of luiti'itious 
iiiallri'. When soil -boiled, c.u'.i^s arcNcrx' easily di^vsted ; 
but when hard-boiled llie.v foi'iu a vei'\ inili;n'eslible mass. 

Boiled -tJ(j(/s. 

Let the water be boilin.u', put ui the c^'gs, l)oil. three 

ISoff-hofled E(HiH. 

Put e,i;',iis in a deep dish. Pour boiling' watei' o\er them 
and let; stand near the lire eii;'ht minutes. 

Scrambled Eggs. 

Take a small piece of butter and a little cream, warm in 
a ri'yin^--|)an. Bi'eak six e.i^'fj-s in it and stir until sli/^htly 
cooked. Sei've hot. Or scramble in lard or pork drippin*;-s. 

Toasted Eggs. 

Put a piece of butter on a vei-y hot plate, when it melts 
drop a cou[>le of eij;i;"s on it and stir; salt and pei^per; 
season with anchovy essence. Have some toast ready, 
spiead the mixture on it and serve hot. 



2 1 i> 

To Poach Eij'js. 

Put a pint of boilin.i;- water in a drcp pan, with a litllc 
viiit'^'ai' and salt. Ha\'e hoilin.u', break t he c.^-.i^s into it iieai' 
the snifacc, let boil live minutes. Serve with melted butter 
or on toast. 

Improved Metht>d of Poachiuij Kijijs. 

Tlu; accompaiiN'in.n' illustration shows how e,^',i;'s may be 
poached by tlu' use of Sil\(M''s iin|)i'o\ed e;^'^'-j)oachei'. This 
device can be used in any stew-pan. The e,uij;\s are dr(»j>ped 







into the rin.^'s and when done these i-in^'s are raised, as 
shown in the en.<^'ravinii', when t he eii'ii's a|)pear in uniform 
shape and in ele^^-ant condition foi' the table. 

Egn Toast. 

Cut out some small pieces from slices of bi-ead ; bi-own 
and butter. Take the yolks of hai'd-boiled e.i;\n-s, put in a 
bowl with sail, pepper and melted butter, ruh to,i;'e11iei' and 
spread on the toast. Set where the toast will keep warm. 
Put some milk in a sauce-pan, with salt, butter and a little 
corn-starch. Have the whites of the ei;'.i;'s chopped and hoil 
in the sauce-pan, then pour all over the toast. 




I'IMKI) !•;(;( is. 

I i mil hi I'd f''</f/s. 

Boat- <\i;',ii'.s wil li hiitlcr :iii(l a lilllc milk, piil in a siiuro- 
pun and slif. JNmii' (HI l)ii11('i('(l toasl. 

E(/(/ Ciirrj/. 

Make a sinootli sanci', mix a spoonful ol' cui'iv \vil!i a 
lilllc cream and add to IJic sauce. Cut hai'd-l)oilcd c,j.v.U's in 
slices, a.nd drop in the sauce. I'lit Ili(-m on a dish uitli 
,m"iled oni(Mis. (iainisli with sliced lenu)n. 

Fried /u/(/s. 

After frxiuii' liani. drop e.u'.ii's one by one in the hot 
i;'i'eas(> : dust with pepper and salt. Ser\'e with ham. 


Frizzled h)l(j'S. 

Take l)its of fried liani, chop hue and put in a skillet with 
bultor, l)eat th(> ei^'.ns. poui' over the liam ami .stii- till thick, 
then let brown and tui-n. 

Hcalloped E(fr/s. 

Moisten hi'ead-ci'umbs -witli cream, place a layer in a 
hutteivd dish. Slice bard-boiled eij'.ys and put a layer of 
tbem with butter, pepper and salt, and any kind of fi'ORh 
meat- niiuced. Continue imtil tlu' dish is full. Sift .n'rated 
crumbs ovei- the top and put bits of butter on it. Set in 
the stove and bake. 






Eijiis for Luiich. 

l'>()il somt' ('^•.i;-s liiii'd. Cut ;iiul 1;ikt' oul llicrolks. iimsli 
and mix willi clioppcd liaiii. salt, itcppci' and a liltlt; 
melted I)ut1('i'. Put l)ack in the wliites and pour melted 
l)uttei' ()\ er them. 

Fric'issccd /v/f/.v. 

Hoil e,i;,i;s hat'<l and slier, laUf one clip of stock well 
seasoned with salt and peppi'f, lln-n brown sosiic slide bread 
in linltei'. I'llt the .u'cavv on the lire, rnlttlie e,i;-,i;s in 
niell(Ml hntler and roll in tlour. La.\ llieiii in 1 he ,u ra \ y 
and let .;.;-et hot. La\ the e,i;,i;s in a dish with tlu' fried 
bread and [)onr t lie i;i'a\",\ over. 

SfnJJhl E'/US. 

I'oil hard, enl open: remoxc the x'olks, nnx with i)read 
stnllini;', re[)laee whiles, and seme with white sauce. 

Mashed Erjrjs. 

Put in a stew-pan, some nice meat f:;vAvy, when hot, 
break in the ei;-,i;'s stii' until thick, l)eat till very stitl'. Mash 
with lailter, pei)per and salt. 

Golden E(/gs. 

l)oil some e,i4',u"s done, cut in hals'es, and |)laee the yolks 
downward. Han,ii"e i?i rows, make a sauee of fried onions, 
curry powiler, soui) slock, and strain it over the eg-gs. 

Poached Ef/gs. 

Pill a de(>|) 'pan with boiling' water. Bi-eak fresli eggs 
and drop carefully into the l)oiling water. Take them n[) 
in a perforated spoon, pour over them melted buttei' aiKl 

H • 



H ' 


V < 




Omelet. No. 1. 

'I'lic secret oC ;iii omelet is not- known to rnuny cooks. 
'I'lie Kreiieh i'asliioii is to till tiie pan, allow t !ie ('.i^'^'s to nin 
to the lower side, ami scrape down from the np|)er liall" of 
the pan [(erleetls- clean, piisliin.^- all the e,u',J4'1o tlio lower 
half. \\ lien set. turn o\'ei' barUwai'd, brown an<l servo. 
Take hold of the pan. place xonr dish oxer the pan and 
tnrn (piicklv. Ha spoonful of watei* is not added to eacii 
e,i4-i;' it will he' leathery. If ndlk or lloui- is added, tiie ome- 
let is not. s.) ^ood. 



Omelet. No. 2. 

Beat tlie whites and xolksof six (\;4'.i4's separately, mix a 
teacup of milk and two tal)lespoonfids of cracker-dusi into 
tlie yolks. Pom- in a pan iireased witli hnttiM'. ^Vllen tliis 
is done, add the wliiles beaten stilV. Run a knife around 
tli(> ed.ii'e and tui'n into a lieated dish when done. 

Ometet. No. S. 

Six e,t;'i.;'s heal en li.i^ht. two ounces of butter, salt and pep- 
per : fr\- brown. ]\linccd tiani or oysters can be mixed iii 
tJie omelet, 


„i«(ai«mMaMO« lMW<HUHIuml»W 



Puff Omdd. 

Stir iiilo t ho yolks of six (•<:-,i;-,s and tlii^ whiles of llireo, 
one 1al)h'S|>o()iil'iil of coni-starch in a Iraciip of ci'cain wilh 
salt and i»('|)it('i'. Melt sonu' l)iit tor in a pan, pour in t lie c.ii'^^s 
and set in the oven. Wiicn it isthi(l< heat the whites of 
t he otlici" three «\^;',n's and pour o\(M'. Set, to brown. Serve 


Cheese Omelet. 

Four well-heaten e,u',<4s, iialf a teacu|) of <2rrat(Ml craelcei's, 
three tabk'spoonfuls of grat.ed ch(;es«\ I*our in a hot })an 
and fry. 

French Omelet. 

Six e.ii',i;'s well l)eaten, a teaeup of milk, a pint of bread- 
crunilrs, one; chopped onion, parsley, salt and peppcM-. 
Have but1er(Ml a i)an, when the omelet, is brown turn ovcji'. 
Double when served. 

Lent Omelet. 

Take three e^Ecs, beat the whites and yolks separately ; 
mix half a eup of milk and tablespoonfid of Hour, add it- to 
the yolks of the e,<;'.<4s, pour into a hot pan ^"reased with 
butter; when nearly done add the whites stillly frolhc^d. 
Run a knife carefully around the edges and turn into a 
heated dish. 

' .^n 

Omelet Sonfflee. 

Four spoonfuls of corn-si arch sifted in a pint of milk, 
add the yolks of live e,i;7^'s beaten li^'ht and the whites 
spread over the top, with a little powdered su^rar. Bake 

».*■■,. ■. .■'.;%«-,LUirfrrf 


i:(;(i I'L1>1)IN0. 


Chcfip Oiiidcl. 

S();ik 1\vo (Mips ()(■ l)r(';i(l-('i'nml)s ovci'iii^^'ht in <"> pinl of 
new milk. Add in tlir moniiiiu' two Ix'iitcii (',i;'.:;'s. willi 
]K'Pj)(M' :iiid s;il1, (hop :i spoonfid ;i1 :i liinc in hot butter. 

r.ciil six (>,i:',ii's V(M'\- lii^lit. ^(U] ;i pint of Moiii-, .'i pint of 
milk, hnllrr. pcppcfMiid s;ilt, ( *liop lin(» some cold. l)oil(^(l 
hum. I;i,v ill llic bottom of ;i dish, jioiii" in the hatter and 




Tlic iiiipoi'taiu'c ol' \(',i;('t:il)l('s ;is ;i piirl of each day's food 
cannot !»(' loo slron^ly iif.iicd, and one of the st i-on,i;t'^1 
ai'.u'iiiucnls in llicir t'a\()i' is t licir iircat usr in coi'iTct in.u' tlic 
stiniidatin^' oiroct of jneat dirt. Thr \aii(»iis kinds of cal)- 
ba.n'e ai'c of nuieli vahif as an ai'1 icit' of food. Spinach lias 
an invaluable pi-opcrty as a l)l(>()d pui-ilirr. Parsnips, 
cari'tds, beans, peas, corn anil loniatocs arc all licaMbriil 
and nonrisbin^', and pro|)crl\' coolscd and acccplabjy scr\cd 
may lie made lo lake the place in a measiiic of meat. 

All ve^-etables are better cooked in soft water ubicli lias 
been salted. The proport inn of salt in cookin,:;' x'e.nctablcs 
is a^ tal)lespoonrul lo a ,14'allon of water. Do not allow 

veii'etal)li's lo remain in watei- after t 

ic\ are (ioiie 



as soon ;is 

potatoes are best, baked, old ones may l)c either Ixuled or 
baked. Corn and peas shoidd ite cooked 
f^'atliered. Oiuons shoidd i)e soaked in warm salt and 
water an honr before cooking-. A little sii,i;ar added to 
tni'inps, l)eels, corn, peas, sipiash and 1oma1(»es is an 
impro\'emenl,. Sweet potatoes re(|nire a Ioniser linn 10 
cook than fresh ixdatoes. Always put rice in l)oilin,i;' salt 
and water, Keil pe[)[)er added to most \e,netables is an 

When ve.uvtables ai'e to l)e cooked with salt meat the 
meat sliould be cooked lirst and the veg'etal)les boiled in 
the water. 

!i d' 





. {.s/Kir^it/Hs. 

Sfraju' llic slciiis, lit' in Imiiciics. llirnw into hoiliiii;' ualoi' 
and hoil Iwcntv niiniitrs. Ila\<' slices tif hirad toasted and 
dish the as|»ai'a^;'ns (»n it: [toiii' oxei- melted hutter, iXspar- 
a^'iis may he hoih'd, stincd in iuitter and IVied. 

To r>i)il (I'rccn Pras. 

Shell tlie peas and wash. ( '()ni< in lioilin^' watei- iwenly- 
llve iiumites. A litm|) of su.n-ar will impfove the tla\oi'. 
Sei'\e with l)ntter, pepper and salt. 


Piek and wash, put in a |iot without water, spriidcle 
with salt. Jjct cook half an hour. A(\<\ Itutter and pep|»er. 
Dish, stir in hoilin.n" hot cream, place slices of hard-hoiled 
v^'^' o\-er the top. oi' it niav he dried alter cooking- anil 
ser\'ed on toast with poached eii'^'s. 


Wash them and put on to i)oil without cutting' the I'ools. 
Bt)il two Iioius : when tender, slice and dress with melted 
buttei'. Spi'inkle with sui^ar before ser\ in^'. 

To Boil Snaj) Beans. 

Boil a piece of bacon until nearly done, slrinti' the heaus 
and tlu'ow in ; boil \v\-y slow. 

To Cook SiiaiJ lU'iins. 

Hoil in salt water until tender. Drain and sei-ve with 
prpper, butter and cream. 


Peel and boil. Run tlirouivh a colander. Season with 
salt, pepper, creanx and butter; cook very slow. 




Frictl ( 't/niliii(fs-. 

Boil, slice, (li|) in •'u.u's, I hen in iiiiilcd ciMckt'i's, or ctn'ii- 
inoal. Season with salt and pcpixT; I'lv l)i()wn. 

('i/niliiHf FrilfiTs. 

l?oil and mnsli, ini\ in ll(»iii' I>at1t'i'. to wliicli add sn,i;"ai" to 
swL'oleii sli^'ldly ; IVv. 

(UjiitliiKf PiiddiiKj. 

Hoil cyndin.i^'s and niasli ilvy ; add niilU, l)n1ttM', c^^'Ai's, 
pc'|);)t'i' and s;ill. I'lit ni a liaisin.n'-dish coxci' with grated 
cracUors and bits of l)iitU'i'. IJaUo an hour. 

tSed Kulc. 

Pick and soak' in cold wiitci". Dcain and sliakc. Pnl in 
vi'i'v lilllc l>oilin,i;' wnlcc: when Icndci- 1;ikc u|», pnl in a 
sancc-p;m uitii biiMci', rivum. siill and pcppci'. Let. 
siiuniei'. Hisli up. pnur onci melted l>utt«M' and lay poacli- 
ed e.i;".i;'s on lo|). 

To Cook Greens, Turnips, Mnsturd, Spinach, or Kale. 

Boil a piece of fat bacon : when tendei\ pick", wash and 
throw in the ^avens ; boil till done. Serve with bacon. 

To Boil Green Com. 

Strip olF the outer luisls. tnrii l):!ck' the inner leaves and 
pick oil' the silk, pnl in boilin.ii' s;iit w;i1ei' and cook done. 
Drain oars and server in a co\'ered dish. Before eatin,!;- 
hutter, pepper and salt. 

Stejced (^orn. 

Scald Just enoiijj,"h to hai'den, slice oil the ear, add sweet 
milk, butter and salt. Let simmer ten minutes. Poiii' in 

} \ 

, ' 



VK(;i;'r MILKS. 

Iiall':! tt'aciip of ci'caiii in wliicli an vi^;j; lias been heaieii, 
ami a lahlespooiifiil of sii^iii-. 

Corn FrUtcrs. 

Grate tlie coi'ii. allow one I'i^.i;- and a 1al)le.s))oonrul of 
milk to ('\('i'\' teacii|» of corn. Season wiih sail and pepiicr. 
Stii- in enou^'h Hour to thicken llie niixtnic Fry in hot 

(Uivii Drops. 

Poni' a pint of hoilin.ij;' water on a |)int of corn-uieal, let 
cool, heat in on*! e.i^x- :> li"l«' milk and a tahlcspoonful of 
I)u1tei-. Cut some corn from the ears, mix in, and try in 
hot lard. 

Corn PuihUnq. 

Gi'att> the coi'n from a do/iMi ears: season with salt, pep- 
per and a lilllc sn,i;'ar; add the yolk of four e,i:>',s. iwo 
ounces of imllcr. a (piart of new milk. I'ake in a slow 
oven. When done, heat the whites of thee.tfivs. pour o\'er 
the top and hrown. 

Umr ToiHdfocs. 

Slice a plateful of ripe tomatoes. Set on ice. Pom- over 
a dressiiin' of xineuar. olix'e oil. |)epper and sail, with a 
tahlcspoonful of suj^ar; or raw tomatoes ma.\' l)e eaten 
with viiiej2-ir :«lone. 


SIfpircfJ Tomatoes. 

Peel and ehop" tomatoes, season with salt, pepper, mineed 
onion ami a little su^ar. Put in a sance-pan and stew. 
Add stale i)read-ci'umhs and l)utter: cook half an hour 

Jiv,-. 1, ■««•">•»- 



Fried l\iiu((h)('s. 

Peel and slice, salt and |»t'[)|i v. dip in c^'^, then in Hour. 
Fry in hoi iai'd. 

Tohialo Tixisl. 

Rutin (piart of loinalocs llii'oiiiih llic colandei', pul in a 
slew-pan, season .ilii l)utlei', [x-ppei' and sail. Cut slices 
of bread, loasl, butler, and lay on a hot disli and poui- the 
tomatoes on the toast. 

Cut a slice from the Ijlossoni end. take out tlu' seed anil 
(ill with a dressing' made of bi'ead, l)uttei' and seasoning'. 
Put a bit of buttei- on each and I take half an hour. 

Totnato Omelet. 

Peel and chop half a dozen ripe tomatoes, season with 
salt and [lepper, add half a teacuj) of l)read-crumbs. Heat 
live i'li'ii's and st ir in. with a small lump of butter. Heat 
a pan red-hot. grease with l)utter: pour in the tomatt)es; 
stir until thick. Then let itrown and tuin. (iarnish wit h 
slices of hartl-boiled e.u'.us. 

To Broil Tomatoes. 

Take lar.i^v, round tomatoes, wash and wipe, put them on 
the ^•rid-iron over a i;'ooil lire; when bi'own turn them. 
Place on a hot dish, with butter, pepper and salt. 

ScaIIo2^('<t Tomatoes. 

Put in a bakiuii'-dish a laxcr of Itread-ciMunbs, with l)its 
of butter, anil then a layer of tomatoes spi'inkleil with 
pep[)ei', salti and su.^jar. Contimie until the dish is fnll. 
Spreail l)reail-ci umbs and butter o\er the lop. Hake one 

1 i " ■ 






SfnJJ'e(J Tonidloes. 

Take a dozni lai'.nc loiiiatocs, ciil oil' the ciul, take out 
11r' seed and pidp. s|)i'iiikl<' llic iiisid<' wilh salt and pi^ppiM', 
Have ready a pound of cold, lean meal, beer, xcaj or 
ohifkcii, (.'hop line, adil llic Juice ol' llic tomato, a slice of 
cold ham nuiiced ; \'vy brown with a uuiiccd onion in butter, 
Mix in a leacu]) of l)rea(l-ci'und)s, two cii'i^'s, salt and 
pepper, lill the tomatoes and bake one houi'. 

^ . 

Tomato Ftirvic. 

Pt'epaiv a dressin.i;' bv choppini'; cold meat seasoned with 
salt, pep|)er, !nustai'd, cloves, lemon Juice and a .yrated 
onion. Add to this two pai'ts of l)i'ead-crund)s and a little 
cold rice. Have some la r.i^'c tomatoes and cut oil' the tops, 
scrapin.i;" out the inside, lill with the di'cssin.i;". Make a 
sauce bv putting half a pint of soup stock in a |)an, with 
three tablespoonfuls of wine. <uie of curraid Jellv, a little 
exti'act of celei'v ; thicK'en with Hour aud keep sth-rin.i^' 
imtil ill is smooth and lliiclc.theu lay Ilit> slulVed tomatoes 
in and cook o\-er the lire about leu luiuutcs ; put in a |)an 
in the o\-en a few uumdes to bake brown on top. Take up 
carefully and pour the i;rav\- o\<'r. 

Rarioli (I'l.v Ton:(if<'s. 

Make a lirm paste with Hour, ciu'^s and a little water. 
Roll it out as thin as p()ssii)le: cut in rounds about three 
inches in diameter, put on I'ach piece a little of a stufliner 
prepared, fold tlieni over and tuiii up the edi^cs, tlius 
form iiiij;' tiny I'issoles. Let. tlicMU dry, then j)ut carefully in 
boilini;', salted water; boil half an houi'. l^rain them and 
ilress with tomato sauce and Parmesan cheese. To make 
the stullinii", boil souk' s|)inach, mix aftei' siiuee/in.i^" with 
half its l»ulk of bread-crumbs soaked in cream; season with 

U lllli 



iiiitinei;'. |)('pp(M\ salt and iiTalcd cliopso. Serve on a dish 
with boiled or IVied lonialoes. 

Sff'ii-t'd ('('Icrfi. 

Clean llie lieads, take oil' the coarse, outer leaves. Cut, 
in sniaii |)ieces and stew, Wlien tender, aild cream, butter 
and a little Hour. Season to taste. 

Remove all 


Wash and put in cold watei- to keep ci'isp. 
the green leaves l)efore putting on the table. 

Lima lU'dus. 

Shell and lay in cold water. Boil, then stew in cream, 
with plenty of butter, pepper and salt. 

Succotash. No. 1. 

One pint of corn and Lima l)eans each, cook one hour in 
just enough water to cover. Drain and add a teacup of 
milk with a little pinch of soda, two ounces of biittei-and 
salt and pepper to taste. Simmer until low and serve. 

Succotash. No. 2. 

Use double the cpiantity of corn that you do beans, cook 
the beans lirst, then put in the coi-n. poui- olf the watei-, 
pour on milk a lul add buttei' ^eppei' and salt. Let it boil 
up and then pour hi tomatoes. Let simmer an hour; grate 
browned crackers over the top before sending to the table. 


: i 




Boil young okra until tendei". Drain, add ci-eam and 
butter, sprinkle with salt and pepper and serve hot. 

< * 



To Dress ( Uiciiitihcr.s. 

GtithtM', oi" buy IVoiii niMi'kcl «';iilv, peel and put on ice 
until diniu'i'. Tlieii slice as lliin as possible, and put with 
sliced onions in a tlisli. Salt and pc|)p('r freely. Pour a 
cup ol" vinegar on llieu! and lay ice on \o[). 

To Fri/ Cuciiiuhcrs. 

Peel and cut in thin slices. SjH'inkle with salt and pep% 
per, tlip in beaten e^'g's. Sift over with pounded cracker 
and fry brown. 

To BoiJ Cabbage. 

Wash and cut up a bead of c:il)l)ai;'e. Drain after soak- 
in^-, and put in a pot with a piece of fat bacon ; season with 
red pepi)ei'. Boil until done. 


Wash and (piarler, put in a pot with plenty of Avater, 
boil twenty minutes and chan,y'e the water; boil a.i'-ain. 
Season with ci'eam, butt(M-, peppei' and salt, or serve with 
di'awn buttt'i". A nice puddin.i^' may be made of boiled 
cabbayv, eiii^'s, milk and l)utter. Cabbai^'e may be tried in 
hot dripping' or stull'ed. Seasoned and baked. 

Hi lilt 

' Southern Cabbage. 

(Uit up a s'ood firm head of cabba^'e, put in a sauce-pan 
with boiliiii^' watei', boil fifteen minutes, drain olf the water 
and dress as follows : Half a pint of vine.^'ai', an ounce of 
su^^ai', salt, i)epper, mustard, one tablespoonful of salad 
oil. Put on the fii'e, boil, and add a teacup of cream and 
one Vii-iT. Mix with the cabbage and cook five minutes. 





Hot Slair. 

Cliop (hie and spriiikU' over witli Hour. Put a small 
piece of butter in the oven to melt. Salt and pepper the 
cabbage, and put in the pan with the butter. Mix half a 
teacup of cream, omi e^-^;-, tablespoonful of mustard, tea- 
spoonful of sugar, and heat thorou^^hly. Serve warm. 

Cold tSI'tic. 

Shave cabbag<' line; to one (piart , add the yolks of three 
eggs beaten, a talihvspoonful of sugar, one of oHnc oil, or 
melted buttei', half a teacup of thick et'eam, nnist;frd, 
pepper and salt.. Put. the dressing o\-er the lire and stir, 
when thick pour over the cabbage. Let cool and slice 
hard-boiled eggs over the top. 

Sauer Krcud. 

Slice firm cabbage with a cabbage-cutter. At the bot- 
tom of a cask place a layer of coars(> salt, and alternate 
layers of salt and calibage until filled. WIk'u the v(>ssel is 
full pi'ess down with a weight and put in a dry cellar. 
Ahvays keep well weighed down. 


Remove the outside leaves. Cut in pieces, put in boiling 
water and simmer two hours. Drain and serve with 
melted butter. 


Cook as directed for cauliflower. Season with plenty of 


Boil and mash. Season with cream, butter, pepper and 
salt. Turnips are nice boiled with fresh pork, 





r ; ' 

f i 








Ef/u Plant. 

Slice lliiii, salt, dip in l)ulU'i', and iVy in t)utter, or stulF 
with bread and butler dressing and bake brown. 

A rf /chokes. 

Wash and peel, pul in a sauce-pan with cold water and 
salt. Drain and serve with melted butt^or. 

Sals/fijy or Vegetable Oyster. 

Wash and scrap«% boil till tender and mash : add two 
l)eaten (•^■^s. half a cuj) of cream; make into little cakes, 
roll in cracker-dust and fry. 

Stetved Salsify. 

After scraping-, boil tender and cut In pieces half an inch 
long', i)ut in a sauce-pan with a teacup of vineg'ar, same of 
water, a tablespoonful of butter and su.i;"ar each. Season 
with salt and boil. Just before serving", mix in half a tea- 
cup of cream and a beaten egg-. 

Baked Salsify. 

Boil tender, mash and season with salt, pepper and 
butter. Put in a baking'-dish. Beat an egg" in a cup of 
cream, to which add a cup of stale bread-crumbs. Put in 
the oven and bake brown. 

I Carrots. 

Wash and scrape, boil in salt water until tender. Take 
from the water and put in sweet milk and let simmer. 
Add a teacup of butter rolled in lioui", a little salt and 
chopped parsley. When thick dish up and serve. Cari'ots 
are nice cooHed and served with boiled mutton, 




Onions Jiivr. 

Slice and put in sail and water. Dress Avith vinei^'ai', 
peppei- and salt. La\- ice on lop. 

Boiled Oi/ions. 

Was!), peel, and l)oil in milk and walei- len niinulesand 
drain; pnl on more walerand l)()il an lioiic. Season with 
pepper, salt and l)ntter, or serve with di'awn i)utlei'. 

Fried Onions. 

Onions may be fried by slicing'-, and put in hot butter or 

Balx'ed Onions. 

Take larcre onions, wash, and |)ut in a sauce-pan and boil. 
Take out, I'oll in i^-reasy paper, and bake in a slow oven. 
Baste with butter ; season. Scall()[)ed onions prei)ai'e(l as 
tomatoes are excellent. 

To Boil Parsnips. 

Scrape and put on in water, boil until tender. Serve 
with drawn butter, or put in a pan, cover with butter and 
bake brown. 

To Fry Parsnips. 

Scrape and boil. Slice aiul fry with fat pork, grate 
browned cracker over and serve liot. 

t li 

' '! J!* 


Old potatoes may be improved by soakint;- in water 
several hours after pee'ins". Pare vei-y lliin as tlie best 
part of the potato is nearest the skin. ('n1 larfje potatoes 
in two, If potatoes are very watery a small lump of lime 

hi' I 

. UiJuuLUJisnaiN 



;i(l(l('(l 1<> I lir w :il('i' w liilc l'(»iliii;r w il I iiiiproNc llirin. The 
,i;'l'(';i1 secret in cookiiiL;' pnl ;i 1 ocs is 1 n t ;i kf t lit'iii ll|i ;is soon 
as lli('_\' arc done. New potalocs ^!:(tiil(l al\va\s he hoilcd 
ill two waleis. 

r>()i1i<l /'ohi/ocs. 

Wash ch-an, h'1 slaiid in cohl water a h'W honrs, put in 
Iteihni:' water and keep Ixiilin.i;' lil'teen minutes. Tai^c up as 
soon as done. 

I>(lli('i7 Pithlloi's. Xn. I. 

Wasli, and pnl in a hot oven. When done, pierce with 
a I'oi'U 1o h't 1 he steam eseajte and h'avelhcni lixc nnnutes. 

Baked Pitlidors. Xo. '.\ 

Bake, and whtMi 11ie\- are done, cut h'n.i;th wise, and put. 
between ludter and salt, ch>s<' 1(.,i;'et her and serve hot. 




' 1 < 



ii ! 

ihikcij r<)f(i((><',s. Xo. ;>. 

Pare and lioil ten minutes in salt water, then put in a 
l);ui and |)ut in the o\-en. I>asle with pink (lrippin,i;'s. 

Potatoes, .1 /•'/ Prori)i<-<'. 

Slice raw potatoes thin, and la\' in a dish with l)its of 
butter, and parsle_\-. salt and p(>|)per. pid in milk to eovei\ 
Wet brea(l-eruiid)s in cream and a beaten t'^^ ; pour over 
t he top. Rake until done. 

Potatoes, A ta Cro(piemit((fnc. 

Hoil some potatoes -, Avhile t hey ar(> hot masli them, and 
to eaeli cupl'id add a teas|)oonrul of miHted I)ut1er. one e.^.i;', 
and enon,i;h milk to make like battel"; put in salt and pepper 
pnd bak<' in a puddin^-disli. 



'I'M 1*1)1 iilocs. 

("lit ill slices ;iii(l pill ill ;i lilllc itoiliiii;- milk: ;i(l{l salt 
and a l)il ol' l)iil Ici-. St if iiiit il ^\u\\^\ 


Fried I'o/dfors. 

Pct'l aiul slice in cold water, drain, and drop in a skillet, 
with two 1aiiles|)oonriils ol' hut ter ; cover ten juinules. Stii" 
to keep Ironi i»iiriiin^'. 

3I(is/h'(I J^ohifocs. 

I'areand l)oil ; mash, season with I)iit1er. cream, sail anil 
j)ep|)er. Sei'xc \'er.\' hoi. If wanted l)ro\vn, pile on a 
bak)ii,u" dish, dip a knife in sweet niilk,smoo1h ovei'andset 
in a hot s'vu. 

Kciihir/:!/ rofafocs. 

Slice thin, put in a pii(ldin.i;' dish, with salt, pepp(M' and 
milk; hake hall' an hour, Iheii spread l)ils ol' hntler ovei' the 
top and lot stay in the oven a few miniiln's. 

PntdtooH Sovffh'. 

Koil lar,i4'(> po1a1o(>s, jiass 1hrou,i;li a sieve; scald in a 
clean sance-j)an hall" a cup of milk', a tablespoon fill of hiitter, 
season, and add to the potatoes : heal to a cream, add the 
yolks of four es'.u's, hav(^ ready a dish and put the {jotatoes 
in. Bake twenty minutes. Eaten with meats. 

Potato RissoJes. 

Mash, salt, and peppei', boiled potatoes. Roll in balls, 
dip in e^ii", then in bread-crumbs, \'vy in hot lard. Cold 
potatoes may be used. 


<.-w.i>jinit»VAgtW B "' 'Ituf 






Sirccf r<)l(ihu's. \tt. \. 

W iisl) :iii(l l);il<(' ill ;iii dxcii diy, or |)ii1 in a pan willi 
slioal and hake in t lie .liiaxy. 

StrccI Pohifocs. No. .1. 

Boil, [U'l'l and slii-c Icii.i;! Iiwisc I'oiii' melted l)iill('r over 

S/rccf Pofdfocs. No. ;?. 

Boil, peel and slice. Piil in a deep pan a lay(M' of swoet 
potatoes, and a laxci' of hiitter and sii^ar until tlie pan is 
full. Set in the oven and bake hiowii. Sift sn,i;ai' and nut- 
meg' o\'er the top ; season with salt and jieppei'. 

To Fru Sircct rolofocs. 

Parboil and slice, sprinkle with pepper and salt. Fry in 
hot. (h'ippini;s. Take up, sift over pounded ci'ackers. 










Pick and wash in wanu wak'i'. J'ul in a saiici'-paii, (•()\ < 
with hoiliii.u" watci", Ixnl lirict'ii iiiiiiult's; add sail. Plac'«' a 
lump oi" hiiltci' in tlic ('(Mitrr of the disii and sond lo 1 lie 

ISouf/icni Rice. 

Pill in sail water. Ixtil lit'ttM'ii minutes until the prrains are 
pliim|). drain oil" Hie waler, replace the riee in the kettle, 
and cook slowly hall" an hoiii". 

J loin in If. 

Soak one (|iiarl of hominy ovei'iii.yht, put over the lire in 
a pot ol" water, hoil slowly for live or six hours, salt to 

Dried Ilcdnfi. 

For boiling', beans should i)e put on in plenty of water 
and allowed to boil live or six hours. Season with battel', 
cream, peppei* and salt. 

Baked Beans. 

Soak a pint ol" beans all ni^ht ; in the morning' cover witJi 
fresh water and boil tender, then put in a bakin^'-dish ; 
season with pepper and salt and a tablesi)oon of molasses. 
Slice one pound of pickled pork and lay on the beans. 
Bake five hours. 


ll ■ 




ft' , 


i\. M 


\ P 

i •■■1 

\{ W 


M(l<Hinii/, Xn. 1. 

lioil liair :i poiiiHi of iiKicai'diii ill water with salt, diic 
siiiail (Hiioii and two blades of iiiace. Piil in oiu' sweet 
l)i'ea(l eliopped line, or \ral. I'xtil teiidrr, drain oil' the 
water and add a lar,L;t' siximdid ol' Initler. hall' a pint of 
milk, teaspoon of niuslard. prpprr and sail, one pint ol' 
tomatoes, one e.n';^'. and hall' a |>()iiiid ol' ^^raled cheese. 
Hake hrown in a deep |»Mddin;4-disli. Ser\e wilii slie<'s of 
Liood cheese. 

A(iAT|-. si;.\M|,|>s .\ni,K Ol; RICK BOILER. 

j\l(i((ir<))ii . No. 2. 

Boll two ounces ol' macaroni in water, drain well; put in 
a sauct>-pan one ounce ol' hntter, mix with one tablespoon 
ol' Hour, moisten with Tour tal)les|)oons of beet' stock, one 
f^-ill of cream, salt and white pepper to taste, put in the 
macaroni, let boil and serve while hot. 

Macaroni. No. 3. 

After boiling" a pound of macaroni lay it alternately wi. i 
grated cheese in a dish, add pepper, salt and butter; spread 
bread-crumbs over the top. 




I\f(i(iir(iiii. .\i>. I, 

( )iir-;iii(l-;i-li;ilt' poiiiuls ot' m;ic;i roiii pat'boilcd willi a litllc 
sail and oiii' lu'ad of ,i;-ai'lic. one poiiiid (»!' fal href ciioppcd 
and slewed willi a pint of IVi'sli Innialnrs, I'lil allrrnatt' 
layers of ni;icai'tini. Ilic Iteef slew and cheese until a pud- 
din.ii'-dish is tilled. Sil't i^'raled ciaeUei's oxer tlit; lop and 
l)aUe l)i(>\\ n. 


Mncdroiu . \<), 5. 

To one-and-a-half |)onnds of macaroni add one pound of 
beef chopped tine. Mak'e a slew of the bee!" with a (juai't of 
water, one cIonc of ,i4'arlic, one teacup of walnut catsup, one 
spoonful of iMiri'ant iellw salt and nepper. J^iit laversof 

hoiletl macaroni and clieese alternately in a pud(lin.i;-dis|i, 
c'ovei'ihe to|) willi |)lenty of Imltei', [)our the stow o\er if 
and bake twentv minutes. 










I tolled Mdcaroni . 

Pour one i)inl. of boiliii^i;- wati'i" oNcr (ivo ounces of nuiea- 
roiii, lei stand luilf an hour, drain oil', put in a kettle, cover 
witli l)oilin.<4- juilk, eooU tender, di-iin, add a. teacup of 
cream, a tahlespooid'ul of butter, pepper and salt; ^"rate 
stale che(>se over the top. 

lUih'ed Macurcni. 

Take six ounces of macaroni and hoil tender, put in a 
pii(Uiin^--dish, lu-st spr«'adini^' butter over the l)ottom, then 
maearoni and cheese until the dish is full, i)()ur cream t') 
cover over it and bake an hour. 


Sfca mod Macavo n i. 

Pai'boil half a pound of macaroni till tender, st rain olV 
the watei-. Take tiie yolks of live e.i;i;'s, tiie whites of two. 
half a pint of cream, a (|uartt'r of a pound each of veal and 
ham chopped line, with tliree tal)lespoons of grated cheese. 
Si'ason with salt and p(>pper, keat over the lire, ]\li.\ in 
tlie macaroni, put in a buttered dish and steam one hour. 


Mdcaroni with Toundo Sauce. 

Melt two tablespooi s of buttei- in a sauce-pan, put in one 
choppt'd onion, one stalk of celery and a small l>uncli of 
parsle\-, let it simmer slowly. When the onion is l)i-own 
put in a (piart of chopp-t'd tomatoes and boil one hour; then 
strain throu^'h a line sieve into a clean sauce-pan, t)oil until 
thick as catsup. Season with salt, peppes' and butler. 
Parboil half a pound of macaroni in salt water, drain, place 
a layer in the l)ottom t>f a luittei-ed dish, cover with the 
tomato sauce, then anothei" layer of the macaroni until the 
dish is full, .'over the top with sauce. Set in the oven t i 
minutes and sei've hot. 






Ifdh'dit M((c<(roHt. 

Place two pounds of beef and two clioppcd onions in a 
c'ovi'ivd kctlli' on 1h(> l)afk of llic sloxc. Id sIuiiikm': add a 
((iiai't of tomalocs, seasoned witli pi'|»|)(M' and salt, anil let, 
cook .H'ently Tor three lioiirs. JJoil six ounces c\' niacai'oni 
twenty luiiuiles. put a layei' in the l)ottoiu nf a (Um'p dish, 
covci' witli 1lies1(>w. tlien a layer- oj' u'l'ated cheese, and so 
on until tli(> dish is lull. Put lii'ated cheese thick on top. 
Set in the oven until a ricli brown. 

j\[ac(ii'<»u frith Tonuifocs. Xo. 1. 

J>oil half a pound of niacai'oni till lendiU', poui' oil' the 
water, add hall' a cup dl" sweet ci'earii. one-t bird of a cup of 
buttei", pe|)|)er and sail: let siiunu'r a while, turn into a 
xi'ii'elable dish: base read.\- one pint of stewed tomatoes 
seasoned. [)t»ur o\"er t he macaroni. 


Miic(ir<>)ii irilli 7'<)in<if()('s. X(^. "1. 

Take a (piart of beef soup and put oiu' pounti (»f macai'oni 
in it, boil t went \" nnnutes or until the li( pu)r is all ai)sorbed, 
l;iy in a buttei-ed dish, Sliee one do/en tomatoes and 
spread over the toj», co\'er wit b half a pound of butter, I hen 
spi'inkle wit h cracker-dust and yi'a ted cheese. Bake until 
the tomatoes are done. 

Mavarniri wifh MiisJirooiit.s. 

Pai'1)oil half a pound of macaroni, drain and keep warm. 
Put in a sauce-pan a little parsley, on;.> onion, a tablespoon 
of vme.n'ar, salt and pepper, with a pint of watei'. Set o\'er 
the lire, when ready to l)oil put in a (piart of nmshrooms, 
let cook ten minutes, beat in four ei^irs, stir until thick; 
put a layer of macaroni in the bottom of a deej) dish, then 
a kiyer of mushrooms until the dish is fidl : put the mush- 
rooms on top. Set ill the stove live minutes. 




MA( Auoxr. 





Mdcaroui iritli Mii.sliiooni Sdiicc. 

Beat 1o,<4-('11hm' a l(>acii|) ol" sweet iTcaiii, two ounces of 
buttei", a tal)les|)()oi) of iniislirooiii ('atsiip, a littlci cayenne 
peppei', inace, salt, l)lack pe|)pei'an(l the Juice of a lemon. 
Put o\'ei'tlie lire in a stew-pan and let tliicl<en. hut not. boil. 
]'ut half a pound of boiled macaroni in a pan. cover with 
cheese, pour in the sauce and l)al\e half an hour. 

Mavuroni trUli Oi/.sfrrs. 

Boil a pound of macaroni, pour olf the wat(M', put a laypi* 
in a deep dish, cox-er with fi'csh oysters: till tlie dish thus 
and cover tlie top with .n'rated crackei's and hits of butler. 
Hake half an hour. 

Mdcaroiii trilh Pofafocs. 

Boil half a pound of macaroni. piM a layei- in a deep pan, 
co\-er with mashed potatoes, well seusoned with l)nttei', 
jx'pper a nd salt . I hen sprinkle with .i;'ra ted cheese : cont inue 
until the dish is full, ('oscr the top with i^'rated cheese, 
crackei'-dust and l>its of hiitter, pour o\er all a pint of rich 





]\IuslniOOins af(> ;i dclicacx'. wliicli il" Ix'ltt'i' known uonUI 
bo more ,i;vn('i'ally usihI, " The Domestic Cyrlopa'tlia "'sa\s 
of tliis ai'1 iclc of I'ood : 

''Tile niiisiiroom is considered in' inanv. one ol' tlie 
^'roatesl delicacies Icnow n to one laMes. and its I'icliness in 
iiitro^enons elemenls nial<es it one of tlie most nntrilions of 
all odil>le \t'.i;('la hies : iiiil 1 1cre a ii' se\era I kinds of poison- 
ous fnn.ii'i, widcli so closelx' reseinliles liie edible nuishrooni 
that n.(» one should venture to eat of an\' indaniiliar \ai'iet\- 
without lirsl knowing' coi'taiulN' how to sek'ct the pcopei' 

A^'ain "The American ( \clo|»a'dia." ,i.;i\('s nnicli valu- 
al)lo iid'ormai i(»n on t his sni)iec1 . and an.\' one w ho will I'ead 
it, will lind il an easy mailer to disi in.i^iush lietwceii the 
edible and poisointus varieties of mushrooms. 

An American hotonisl, writes that oui- count r\' produces 
a ^Teal \ariety of this \ (\i^'etal)h'. "North Carolina," he 
says, •■* produces as man^N as a huinlred \arielies, all of 
them delicious." 

Mushrooms are nH)st |)h'ntifid in (»ur climate in A u.i^'ust 
and Se[)tend)er and last until frost. A i^ood rule for dis- 
lin^'uislun.y tlie eatal)le \arielies from the poisonous is to 
spriid<le salt on the spon^^-y part, if it turns yellow, do not 
use it, for the edil)le nmshrooms will turn hiack.ihe poison- 
ous ^-rowth lias an unpleasant odor, or none at all, while 
those lit for use aiv [)leasant to the taste anil smell. It is 





i ■ 





MUrt]rKno:\[ STEW. 


said to (li'o|) a peeled, white oi ion in t he imislirooin stew, or 
slir i1 with a silver spoon, is a snre lesl : if poisonous 1he\ 
will assiuiie a hiack' eoloi' and llie iniishroonis should he 
t hrowi) away. 

We liaxc heen acciistoiiKHl from childhood 1o ijaliierini^- 
aiidcalinx Jiiushrooni^, and ha\e always Judi^ed Iheiu it\ 
liieir appearanc-e on!.\ and deem i1 Ihe safest ^uide. 

The youn.ii' freshly ,:4 row II mushroom is (pdle smooth on 
top. while 1 he under part is of a li.rhl red oi' llesh e(»lor. As 
Ihey increase in si/e and aii'e. the lop ehan.ii'es to a darker 
color, and the under pai'1 iirows hrounish. red oe some! imes 
hlack. The stem also j-cts dark. The uppl>r skin of a i^ood 
mushroom peels oil readily. lea\"in;4' the lop while and 

I'rofessm' I'onllck says all mushrooms are poisonous until 
washed and cooked, we nmst disa.^'ree witli the lear' ed 
^•entleman on this point, as wc have repeatedly eaten, and 
pernntted our lit t le childi'en 1o eat t hem, i"i w : w c ha \ e als(> 
made a rawcalsiip from them and usetl it ficely on the 

A little attention and experience will soon ac(piaint tlu' 
most iuiioiant with the pecidarities of tlie i^'enuine miisli- 
rooui, and lU) one will, we Ncnt ure to assert, rci^'ret tlie 
trouble of leariiiii^-. 

Mu.shroot)! Sfcir. 

Wash and peel half a -ailon of fresh muslii'oonis : put 
th<'m in a sauce-pan without watei'. seas(»n with salt and 
pepper: add lialf a pound of hiitler. rolled in t w <» lal>lespoona 
of Hour, cover closel\' and let .siiumer until tlie\' are soft. 


• ' t" 

A Pnvi'O of Mushrooms. 

Cut in pieces a (piart of fresh ii.iislirooms, soak in cold 
water in which the juice of a lemon lias heen s((uee/ed. 



|)r;iiii. put in a sauce- pan wit li a tal'lcspooii of hiillci': wlu'ii 
halt" cooked, S(iiU'(V,(' in llie jiii-'c of a lemon and linisli 
(•ookiii,ii' : then pour oxer llie sauce and let simniei' until 
1 1 lick ; strain and serve. 

To Sfcfr Miishroonis. Xo. 1. 

Ti-iui and rub half a pinl of lai'.n'e fresh niuslii'ooius. j'ut 
two ounces of nielt(Hl l)Utlei' into a slew-pan and set ovcc 
the lii'O till thorouii'hly melted. Then put in 1 he ninshroonis 
with a pounded blade of mace, salt and |)eppei' ; stew until 
the muslu'oonis ai'e tender and adtl a teacup of i)utltM' in 
which rub a taWespoon of cracker-dust. 

2b Sfetr i\rnshr(KHiis. Xo. •}. 

Peel .ar,i4'e fi-esh mushrooms, sprink'le willi peppei- and 
salt, put in a sauce-pan with a little waler and a tal»les|)oon 
of butler. Let boil ten iniimtes, pour in a pint of cream, 
thicken with tioui". 


i i 

To Steir ^^lshroo^)ls. Xo. :?. lialf 11 f'-allon of peeled mushrooms, put in a saiu-e- 
pan with a (piai't of new milk, half a pound (»f butter, pepper 
and salt. Let boil, tlien sinmier slowly until the nuishrooms 
are tender. 

To Broil ]\fush rooms. 

Peel lari»'e mushrooms, remove the stems, but do not 
break, put on a close i;'rid-iron over l)ri,i;-ht coals, turn: 
season with pe|)per and salt, lay in a dish of melted butter, 
and scpiee/e ovej* the juice of a lemon. 

To Fry ^fush rooms. 

Take lav^e lirm mushrooms and i»i'epare as for broilinjr ; 
I'oll ii cracker-dust, dip in ej'g, and then in the cracker- 

, I' 





4 J 

(lust; sprinkle witli sail and lu'ppcr and fry in butter. 
Garnish with slices of lemon. 

3Itiiihroom8 caul I'^i/f/s. 

Cui mushrooms in halves, stew len minutes in a little 
hiillei'. vvvy little Avater; salt and pepper. Drain olf. put 
the iiuisli rooms in a deep dish, l>i*eak enoni^h ei:<;s to cover 
the top. season with salt and pepper, put o\'er llie top bits 
of l)utter and hivad-crinnbs ; bake until the e^'^'s set. 

MiisJirooiii Piites. 

Cut up one rpiart of mushrooms, with one teas|)oon of 
salt, peppei', mace and the Juice of one lenu)n. l^it in a 
sauce-pan, simmer twenty minutes. Have six sweet bi-eads 
parboiled and cut in small pieces, di'cd.i^e wit h crackei'-dust 
and put in t he sauce-|)an ; ackl a i^'lass of wine and a table- 
spoon of currant Jelly, A\itli a l)uiu'h of clioppeil |)arsley; 
let boil live minutes. Have baked in xcry small patty-pans, 
nice putf |)aste, in which tirop a spoonful of the nnxture. 
Serve hot. 

Baked Musliroovis. 

Select lar^cre One mushrooms, peel, place on oval croutens, 
and set in a bakin^'-pan. Season with salt ;iiul peppei', 
lemon Juice aiul chop|)ed parsley ; cook eiiiht or ten 
ndnutes ; baste with butter. Arraui^v the croutens on 
theii' dish and pour the ii'ravy over. Serxe with Maifre 
il' Ifolcl saiu'c in a i^-ravy-boat. 

Cofiiiilh's (Ic CJianipigiiovs. 

Cu\ fi'esh nuishrooms in small pieces. Put in boiling- 
water for a few nnmdes, then throw them in cold watei'. 
Wipe {\\'y ami \'vy in a sauce-pan with butter. WluMi 
brown, but not tlone, shake a little Hour and chopp(>d 



|);ii'slt'\' ill. poui' (»\t'r it ;i tcaciip of rich soup stork and let 
siiiiiin'f lirtccn minutes, .lust Ix-jorc 1al\iii,i;' up Ix'at two 
I'^'-^-s wit li 1 he Juice of a lemon and st ir in. I''ili siiells wilii 
tills mixlui'e, spi'inkle cracUcr-diisI on lop and brown in a 
wvy hot oven. Serve hot. 

Croutc (iK.v iliantpiiinons. 

Take some ver\' li,ulit l)iscuit (h)Ui;li. work Into it a hit le 
butter. Make the ciiist lliree Inches in dianietei' and two 
inches iii,i;!i and put in to Ivike. Wiiiie baking- separate the 
mushrooms tVom the stalls, then peel with a sharp knite, 
put in a stew-pan with a tablespoon of lemon juice and two 
of walnut catsup. Toss them with a fork while cookin.u', 
add a tablespoon of butter, pour on a |)lnt of boiliiii;' water 
and let simmer. When tlie crust is done cut th(> top oM" 
each little cake, tal<e out the cruuU)s, till with mushi'ooins 
and .serve. 


Mushrooms <>n Rnr/ouf. 

Put in a sauce-pan a little stock, parsley and lialf a 
pound of butter, melt and lay sliced mushi'ooms In it ; 
remo\-e from tjie lire and let stand an hour, at the end of 
that time set on tlu> lire to browt). Sprinkle in a talile- 
spooii of Hour, mix snuxdh an»l pour in a cup of l)oilin^" 
water, add a iilass of Matleira wine and tlu' juice of a lemon. 
Season with salt and pepper. Pour over a tillet of beef or 
roast breast of veal. 

3Iiishroo))is in Grnvy. 

Put two ounces of butter into a sauce-pan and set over 
the fire. Cut two onions in slices and fry In butter. Cut 
three pounds of beef and two slices of bacon into small 
squares, add to the onions. ])our in a cup of water; .season 
with salt, pepper, three pounded cloves and the juice of a 



FincAssKK (>i- Mrsiii{()():\is 

i . 



Iciiioii. Lei l)(»il liaH'aii Immii', pour in l wd (|iiai'ls of water'. 
Lei siininci' an I ion r and si rain : skim and 1 liicUcn wit li two 
omici's of hnl tcr and 1 li rcc of llonr. I teat sniool li and mix in. 
Take a (piart of luuslirooni peel, pnt in this ,i;'ravy and 
siiiiMici- liair an lionr. (irate 1 wo nut iiie^'s in and serve hot. 

ISfiiffrd Mii.s/inxmis. 

Chop up the stiilks of tlie mtishrooins will) one-fourth 
1 lirir (|Uanli1 y of pai'sle\' and white onions. s(piee/,<' (\\-y in 
a (■h)lh. tlien warm lixc mimdt's in ituttcr and hrown 
;_;'ra\\'. Ila\i' hir.i^c mushrooms ready, till them with the 
mixture, lay on a I)u1l('r('d dish and s|)rinkl(' o\er witli 
siltetl hrea.d-ei'uml.)s ; hake ten minutes and serve. 




Fricassee of Mnshrooiiis. 

I'ecl tlie unishrooms, put in hoiliui.;' watei', then in cold, 
takeout and wi|»e {\\-y. Put a hirii'c tal)h'spoon of huttei* 
im o a sauee-pan and hiy in the muslirooms. Set over the 
lire and si ir. a(UI lh)iir cnouiih to 1 hie ken. w ith pepper, salt , 
tliymeand maec J^>ul• in soup stoek, enou.iili to thin and 
sinnuer liair an lioui', Tak'e out 1 he mnshi'ooms, sti'ain the 
;^ravy, tlien beat tlie yoll<s of three e,i;',i;s and si'w them 
with Juiee of a h'lnon into the li(|Uoi'. Ha\'e |)re[)ared some 
fried sippets of hicad, hiy Use muslirooius on them and 
pour the sauce ovei-. Ser\e hot. 

Shells of Mnshroows. 

Chop one onion, fry it in hnttci-, wlien bi'own add a 
pound of linely ehopped mushrooms and simmei' until half 
cooked. Soak two anchovies, pound them in a mortar with 
a teaspoonful of French niustai'd and thive tablespoons of 
])rown iXi'-Avy; when well mixed pour in with the mush- 
rooms; boil three minutes and fill shells. 



]\fn,slirnnlii.s. .1 /(( r>itrilcl(lisi\ 

Pill halfii pint of (»li\f oil in ;i Il;i1 Itakin.ii-disli. sprinkle 
i)iT;i(l-('i'iinil>s and lincly clHippcd parsley in i1. lay uwv 
some lai'.u'e innslir(»()nis. Ilirn pour oil oxer and sprinkle 
with i)read-('ruiiil)s. parsley, pepper and salt. |-5ai<e Iialf 
an lionr. 

IScd If <>]>('(/ Miis/inKiiii.s, X<i. 1. 

Cover the holloin of a hnller-disli with a layer of dry 
l)i'ea<l-('rnnil)s. sprinkle o\ei' wit li pepper a nd salt . a iid st iek 
I)i1s of hut ler all (.\ er 1 he erninhs. t hen nioislcn with cream. 
Place a lax'er of nmslirooins alternalel_\- w it h 1 he hread until 
the dish is full, ('ovei' the top with Initter, pour o\-er a 
pint, of cream, cover the top to k'eepinthe lla\ur and hako 
an hour: reuu)\'e the top and let hrown. 

Scalloped Bfiis/iroinii.s. Xo. 'I. 

Take small yellow hakin,i^'-dishes. lill with alternate layers 
of niushi'oonis, rolled crackers and lay lumps u\' imtteron 
to|) of each disli. Set hefore an optMi liri' and hake lil'teen 

Scdiloprd ^fnsJn•nnuis. Xo. 3. 

Put fj-esh peeled nnisln'ooms in a sauce-pan, to onrh pint 
:illow lialf a teacup of butter and same of cream: season 
with salt and pepper, t hicken with cracker-dust and l)oil 
down. Put them in a hakin.u-dish. wit h .i^rated crackers, 
huttop and the ft-ravy ; cover the top withy-rated crackers 
and hake. 

Mtisli room Fn'ttor.H. 

Prepare a quart of y-ood hatter. Have some butter 
lioilin^' hot. put a ladleful of hutter with a lari^'e mushroom 
in the middle and drop in the batter to fry 



I} ' 


or. 4) 

MUSlIllnoM ()Mi;i,ET. 


Drrllh (I Mii.s/innHiis. 

Chop one (|ii:»i'1 <»!' niiislinioms, scnsoii with s;ill. prppcr 
.'111(1 IciiHtli jiiicr. mix Hit' voIUn of 1\\t> h;i id-lmjh'd (\i;\i;s 
:iii(l 1\\(> raw c.ii'.ns to.^cl hrr. a iid stii- in with (Hic pint of 
hi'cad-ci'iiiiilis and one lai',i:t' 1al>h'sp()<»n of l»nM(M'. Fill 
liakiM.ii-sliclls w il li I he muslirooni inixl uic, cov <•!• wit h hrcad- 
ci'iiiiibs and l)ils of buUt'j". Set in (he oven to brown. 


Mnnhnxnus Oti Todsl. 

]v('in()V(> lilt' stiMiis. put lilt' ttipssidc bv sidf in llic bottom 
of a biillt'rfd tlish. lay a ImI of Inittfi' on each: bakf; 
H|)riiiUlr with salt and p('|)p('r. Ila\t' lar.:ii' slices of bread 
nicely toasted on wliitli la\ t lie ninshrooms. 

i ' 

j\fn,shr(Ktm Oiiic/c/. 

Boil frc'sh imislirooms in a little milk, add peppei-, salt 
;iiid lemon Jiiiee, sprinkle in entMi.^li corn-starch to thicken. 
Mak«' a plain omelet : when readv to tnrn.drt»p some of 
t he mnshnxims in t he cent re. ft )ld (>\ fr, I niMi and dish : [)onr 
nuishrooms ai'onnd theonielet and serve. 

' ')f!(.ffj 


To Di'ji Mn.s/irooHis. 

Wipe clean, lake away the l)rown part and peel oiT the 
skin, llieii lay 1 he mushrooms on sheets oT paper in a cool 
oven 1:0 dry. Put in paper-baus and liani;' in a (ir\' |)lace. 
They will be found excellent for lla\orin,i;' i^'rnvies, soups, 

■ ]\fKs]ir()()ni Poirdcr. 

Wipe the mushrooms, t hen peel, removiiii;' the dark part. 
Put into a sauce-pan. and to half a peck of mushrooms add 
two sliced onions, two dozen cloves, tlire(! tablespoons of 
powdered mace and two tablespoons of white peppei". 
Shake them over the lire till the litiuor is dried; be careful 

I'lCKlJlI) Mrsill;()(».MS. 

nol 1() l);ii'ii. Wlicti IVt'c IVoiii juice, put in llic sIonc to 
di'.v. PfMiiid line, piil in small Jars wiiicli must he itciTcctly 
(li'V. Tlic Mavor imparted to ^-raxies, sauces, etc., I)_\' this 
powder is excellent. 

Pickled MnsJiroiniis. 

'J'ake small Imlton miislirooms, w ipe dean. T^ay in salt, 
and water for loi'tv-ei^lil lioiirs: add cayenne pepper with 
vineii'ar to co\-er, in wliicli mace has been l>(»iled. IfaNe 
lh»' vine.uar perfectly cold liefore pourin.n' o^ei- t hu mush- 
rooms. Prepared thus they will keep for years. 

1 I 











I ''« 


1 H 


1 H 


1 1 

i IB 


1 iH 


* ■ 





Ill ,i;;it Iici'IIi.l:' ciiciiiiihci's U\v picklrs, il' raist'd ;ii lioiiie, 
I li(',\ c.i II Im' ,t:;il licrcd ;ill I liroiii: li t lie smiiiiifr. pill iii Imiiic 
and kept till llir sra.son closes. Wine xiiic^^'ar is used hv 
many lo inakr pickles. ImiI piiic cider xine.uar is hest. 
Always scald pickles in a poicelaiii keltic. Keej) in a dry 
cool place and ne\er k'1 I'ree/.e. (iin^«'r is the iiiosi \\li(»le- 
sonie spice for |)ickles, clo\ cs the si roiij^est , mace, allspice 
and cinnamon the moie delicate. 

(Uiciniibcv P/cLlcs. No. 1. 

Make a bi'ine of oiie-iliird ol' a pint of salt and four pints 
of wale:'. Drop as iiiaii\' ciiciiml)ers in the i)rine as it will 
co\t'i', in which let tlieni remain rorty-ei.iiht hom-s : drain 
the briiH' oil", place I hem in a poi'celain kettle coxcred wit h 
vine.i;ai'. Let come lo a i»oil. then pack the pick'les in ;4lass 
jai's, poiii' the hot \ine.i;ar o\er them and seal u[t air-ti^hi. 

Ciicuiiihcr rirldcs. No. '1. 

Pitt in a hair l>arrel or ke^', cucund)ers as they are 
.ualhered I'lesh, or hroii^lil I'rom the market, poiii' o\'er 
slrcni^'sall and water lioilin.i;' hot. put a weii^lit on to|) to 
kee[) them under the [tickle. When needi'd for use take 
some out and soak' in cold water ()verni;j;lit ; next day |)nt 
them over llie lire in st ron.^- vine^ai', do not let ])oil, a(hl 
ujio toaspoonful of nluin, mace, ciuuamon, cloves, a pod of 



\vi\ |»('|)|»t'f, white ami lilack iiiiistaid srrd, ;;rat('(| liorse- 
radish, niic Iraspoonriil u\' t iii'tiicric, and liall' a pound of 
brow n ^u.uar l>» cNciy gallon <•!' vinegar, l^it in stunt! jai' 
and CON ci' c'loso. 

('iiciiiiihri- richh's. Xo. ;}. 

Souk cncunilicrs taken IVoni the Inine and put in the 
ketUewilh I w o ,i;a lions oj' \ ine^^a r, one eu|» mustard seed, 
one ol' eeleiv seed, one of l»nuse(| n'in.ner root, one of .liarlie, 
two onions chopped, hall" a teacup of hiack pepper, hall' an 
ounce each of clo\es. mace, turmeric, one |)od of red peppt'r, 
a teacup of grated horse-radisii, and t hree pounds of brow n 
su^'ar. Let hoil, and put in a Jar and let stand all ni^i'ht, 
pour t he spiced vine.n'ar hack into the kettle and let come 
to a boil, then pom'o\er the eucninbers a^'ain. The.v will 
be i'ead\' for use in a week. 

I 1 


Hoih'd Cii<-nnihrr Pickfcs. 

Take fi-esh cncnndH'rs and put in brine for a few days, 
take them out, and put in vinegar to soak for twenty-four 
houi's, then wipe dry and split. Then mix allspice, mace, 
(Moves, nutme;^- and pepjier, about two ounces to lifty 
cucumbers, add celer\' seed and linelx' chopped onions. 
Take a lar.u'e stone Jar, put a layer of encumbers and a 
layer of the spices (mixed with brow?i su^'ar). In this way 
lill the Jar, then cover it with st ron^' vinei^'ar ; tie up tiie 
moutli securely, put the Jar in a lar.ii'c kettle of water and 
l)oil until the cucunibors are teiKler. Will bo ready for use 
in a weok. 

TV) PicJde Cucninhors. 

Cover the bottom of a cask witli salt; p-ather the 
cucumbers every other day, or buy fresli from market. 
Lay them in the cask thi'oe or four inches d«'<'p, cover with 

1 k 


fiUKF.y Pir'KI.KS. 


1 y \: 




sail, and i'<'|)('a1 Iho addiii;^' ol cuciiiiilx'rs imlil all are in ; 
pom- JM .cry liUlc walcr. Sptvad a cloth ovci- \\w top of 
1!h' cask', 1 lit'ii a l)oai'(l witli a stone ia\ it. Ko^p closely 
coveivd and the pickles will keep ^'ood for years. Wiier. 
wanted for [tickling", plac»'tlie cncnnibei's in a A'pssel lai'^^'o 
enoui;li to hold twice as miiicIi water and let soak twenty- 
four hours, then |)lace in a |)orcelain kettle on the tire, 
covei- willi \ine,ii'ar. put in a small lump of alum the size of 
a nulniey, let scald li\-e minutes. Place m a stone jar, 
1 o\('i with cold vine,i:ar and spices to taste. 

Green Pickles. 

Drain olf every drop of l)rine and pour boiling,- Avater 
ovei the ))ickles. Repeal this several niornin.i;s, then scald 
liie pickU's tiirer morning's in strong- vin«\i;ai", spriidcle in a 
little t)ow(lered alum. Fill jar with the scalded pickhvs au.d 
j)our o\'ei' hoilin;; hot one .gallon of vin(>^'ar seasoned with 
tlii'ee pounds jf hrown su^-ai-, one tal»les|)oonful each of 
r.llspice. cinnamon, ^^'UiJi'er, l»lack p('|)per, cloves, one ounce 
of celery s<'ed, one pod of n^il pepper and two tahlespoonfuls 
of grated horse-radish. 

Veffetdhles for Pickles. 

Many vef;'etal>les make e\cellen1 pickles and should be 
kept in strong- coM hrine until t he\ turn yellow. By poui'ine: 
on them boilinj^' salt and water they can he made green. 

Bottled Pickles. 

Let a hundi-ed small cucumbers land in salt and water 
for three days. Iniil i"or tcii U'inutes in half a gallon of good 
vinegar, one ounce of must aid seed, one of junipei' berries. 
one of celeiT seed, a dozen gre<'n peppers, ten pounds of 
sugar, a few small onions and a lump of alum. Pour the 
vinegar uhile hot over the pickles for three mornings, 





hcatiiii;" c.'U'li liiiif ; mix a (jiiarlcr of a jxtiiiul of imislai'd 
with Ihc viiu\n-ar. Put the pickles in bottles aiul seal. 

(ireoi 'JoiiKifo P/Chlc.s. 

Slice in lai'.i-'e thick pieces, ,i;-ieen loiuatoes and onions, 
sprinkle witli salt, let stand oveiiiii^hl, pcess out llie Juice 
aiul season with retl and l)lack pepper, niuslai'd seed. 
turmeric and a little hi-own sui;ar; covei- with slroii.u" 
vinegar and cook lil'tcen minutes. 

Kij)c Ihniato Picldes. 

Punctuiv 'the tomato(>s with i needle. Put a layer of 
toinatoes with choi»[)ed onions, si)iiid<lt> with salt and put 
onothe)' layers, when the jar is full let stauil a week, then 
lay in a dish to drain, (jive each tomato a i^entle s(|uee/.e 
to ^iii the salt water out, put in a jai- and coxei- with stroiii;- 
vinei>'ar, seasoned with ivd lu'pper horse-railish and 

CahlHujc Pickles. 

Cut the cabl)a,e:e, salt, and let stand two or \h\vv hours. 
Choi) a few onions and lea\'e thesame t inie. Put in a kettle 
in weak vinegar with tnrnieric to color, let co<>|. drain olf 
the vincivar, take three tal)les|)oonfids of black pepper, one 
of I'ed })e[)per, two of coriander seed, three of celery seed. 
two of mace, two of allspice, <Mie do/t'U cloxes, half a tea- 
cup of niaile tnustard a!id one pound of su<;ar ; l»oil in st kh.'j: 
vineg'ar and pour over the cabl)ag"e. 

YeUow Pirklrs. Xn. 1. 

Take two i^-allons of vineiiai . two ,.<»un«lv .f su^var. one 
ounce of turmeric, three of alls|>Mv. uic of t lo\ ei-. imm' of 
mace, one pint of mustard see<l ami two tablevpooMluls of 
celery seed. Pound all together and sin- m Imt \ine«.var. 






YK1J,()\\' IMCKI.l'W. 





'J';il\(' t lifcc lai'^(! linn licads ol' c.ilthai;'*', cut and scald in 
bi'inc, s(|ii(M'/>(' (li'V and lian.u' in tli(> sun. wlicn hicaclicd |)n1 
lirsl in cold sli-on^' vino^'ar, then put in a Jar and poui' uwv 
tlio s|)icccl vino^'ai". 

Velloiv Pickles. No. l. 

Take two f^'ailons of ch()|)[)0(l cabba^-c, sprinlvlc ov(m^ it 
one handful of sail and let stand ox'crni^'hl. Sciucczc it 
out (ley and put in a kettle, add one ounce of celery seed. 
one of luriueric, three of mustard seed, live pounds of su^ar, 
Willi vine.ijrar sulUcienI to cov(M' the whole. Put in stone 
jars and covei-. It is lit foi' use the next day. 

Yellow Pickles. No. 3. 

After soaking" cucumbers until fi'csh, scald in strong 
vincfi'ar, put in a stone jar and pour o\-er two i^'allons of 
vine^-ar, one pint eai-h of mustard seetl. black and white, 
two ounces of musta)'d ^'rtMind, four ounces of white ^;'in^'ei-, 
three of pe|)per. thi'e(> of allspic(>, one ounce each of mace 
and cloves. 1 wo ounc<\s of turnierii'. one handful each of 
horse-radish and i^'arlic. one spoonful of salt, one i^'ill of 
celei'y seed, six lemons and li\'e pounds of brown su^'ai'. 
This vine.i^ar shotdd be pi'epa red several weelvs before 
being- used ; if set in the sun it w ii! be greatly improved. 

Onion Pickle. 

Take large white onions and |)0ur over them boiling 
salt walei", let stand three days, pour olf anil aeld fresh 
brine, let stanil three days hniger, then lake one gallon of 
vinegai', addingtwo ounces of t urnieric : sea Id and pour o\'ei' 
the onions l)oiling hot. coscr th(> jar anti let tli<> onions 
stand for ten days, then pour- oii. and put on them strong 
vinegar seasoned with \V{\ [X'pper. horse-radish, celery seeil,. 
mustard and small spices. 





Spiliiis/i Onion ri(L/r.<!. 

Cut onions iiilo slices: piil ;i hiycr (»!" Ilicii; in a jar, 
s|ii*iiiklt' willi salt and cayi'nnc prpixM'. llicn add a iaycr of 
onions and season as ix-loic: [tour cold vini'^"U' over. Will 
be ready for use in a month. 

Pepper P icicle. 

(*u1 llie stems out of lil'ly hn\i;'e pods of |)ep|)er with a 
pen-knife: fill the peppers, each with chopped cahl>a.i;'e, 
horse-radish, nnisliird seed and s;ilt : replace tlie stem, t ie 
with a co;irse tln'cad, p;ick ii. a stone Jar and cover witli 

l^iclcled Pepper. 

Tal<e hir.ii'e ,i>-reen pep|)er. t;ik'e out all the seeds, soak in 
st ronu' l;rine for two (l;iys. clKin.nin.u' t he water: stnlf with 
cho|)ped cal)l)ai;"e and ,i;reen tomatoes, seasoned and spiced. 
Sew u]). |)l;K'e in ;i Jar anil cu\er with vine.n'ar. 

Pilfer riiLle.s. 

Salt pickles down dry for ten days, soak in fresh water 
one tlay, place in a pcu'celain k'ettle. covei- wit h water and 
viiu'^i'tir and a little pulverized alum. S(>t overni^hl on ;i 
s*o\e whiidi li;ul a lire in it durin.i^the day: wash and pnl 
in a Jar with clo\<'s. :illspice, pepper, luu'se-radish ;md ,i;"ar- 
lie or onions ; iioil fresh \ine,ii'ar and poui' o\-ei' all ; in two 
weeks they will he ready for use. These pickles are always 
fresh and cut crisp. 

Spanish Pickles. 

Take two dozen lari^'e eucuml)ers, one peck of fidl-i^-rown 
i^reeii tomatoes and one do/.en onidus. I^et t he cucundx'rs 
and whole tomatoes s1;ir.d in I>r'ine three days, ('ut the 
onions up ;nid sprinkle witli salt. Take half :i t^allon of 







^? . 

\iiu';4;ii', 1 hi'cc ouiicos of wliilc iiiiislai'd seed, one oficn of 
t iii'iiKM'ic and cclcrx' seed, one box ol' iiiiis1ai-d and 1v(» 
pounds of hrowii su.ii'ar. Siiiuuci' steady for lialf an Imiir, 
pour over the cucumbers. Put in a Jai' and seal. 

Variety Pickles. 

Take onc^ peck each of cucumbers and .£:reen tomatoes, 
onecjuart of onions; peel and slice. Salt eacli in sepjirate 
jais, jelling- them stand in w.itei" twenty-four hours, drain 
well. Sprinkle fresh I'adish pods and nasturtious seed with 
salt and h't stand the same leui^'tli of time ; boil in water 
two (piarts of bean pods, take up and di'ain. Place each in 
a sepai'ate jar, cover with cold vine^'jir for twenty-four 
hours ; di'ain well. In a stone jai-, place a hiyer of the mix- 
ture, sprinkle with mustai'd seed, horse-i-adish. cinnamon 
bai'k, red pepper and a few clovt>s, then anothei- hiyer of 
the mixture and the spice until the jar is full ; cover with 
^ood viiie;^ar ami boil, adding- brown suyar to sweeten 

Virginia Mixed Ficldes. 

Seventy-five larg-e cucumbei-s, half a peck of g-reen toma- 
toes, fifteen I a I'g'e white onions, one (piai't of sma!' onions, 
four ii(>ads of cabhaii'c. one pint of i^'i'ated liorse-i". ;i^,il, half 
pound of mustard seed, half a teacup of ^t'ound pej)))!'!", 
half a pint of salad oil, oiu' ounce of celery seeil, same of 
cinnamon, two ounces of turnu'ric. Slice the tonuitoes and 
large onions, cho[) the? cal)bag'e, ((uartei' the cncumhei's and 
add small onions whole, Mix with salt , let stand twetdy- 
fonr hours, di-ain, and pour on vinegai'. Let stand a day 
or two, strain again as dry as possible ; mix the spice well, 
then hoi! one-and-oi.j-half galkuis of fresh vinegar, pour 
boiling' liot over the pickles ; do this three mornings. 'J'he 
third lime aud one pound of sugar to the vinegar, also nux 
the oil in with it. 








Til M((l:c Oil Miitujors. 

Pill 1h(> iii;iii.ii'<t('s ill siroii.i:' lii'iiic I'ctr six dnys ; wasii and 
remove tiic seed. Slid)' with one pound of mustard seed, 
(|nai'1ei" of a pound of i^iniicf. halt' a pounil of l»lacl\ peppei-, 
fonr 1al»h'spoons of ceiei^s' seed. 1 iiice ounces ol" mace. Mix 
lliese in.^-i'edients with a little oil. stulV the man,yo(>s with it, 
a(hi in •;• scraped lioi'se-i'adish and one blade of yarlie. Poiii' 
cold \ ine,iiar ovei' them and one pound of salt. Press the 
man^'oes under the vine.n"U' and la-ep cos'ei'ud. 

Pcdc/i ^f<ul(/()<'s. y<i. 1. 

Pour boil in. li' water onci- lit't\' peaclies. let tliem stand two 
days; take tlieni out and split them (»n one side and put 
them in turmeric xine.i^'ar for two days. Extract the seed, 
stuir, sew up and put in the prepared \'inei;'ar. Make stulV- 
in^" by choppin.ii' some peaches from tlie turmo'ic vine,iiai', 
add a lar.u'e (|uantity of mustard seed, eel er\' seed, l)r()wn 
sii'^-ar, liin^'er, ciiuuunon, cloves, pepper, turmeric and 
chopped onions. 

Peach Mamjoos. No. 3. 

Remove t.lio stones from white heaths l)y cuttinii' in 
lialves. {^"'ill with mustard seed. p(Miiided mace, celery 
seed, turmei'ic and .nin^'ci'. Sew up and drop in a Jar willi 
^•reen or yellow pickles. 

Pickled CiVilijUnrcr. 

Take f;"ood, white heads, break in small pieces and li)oil 
foi' ten minutes in stroni;- salt antl water. Skim out the 
pieces, lay on a towel to drain and when cold put in a pickle 
Jar with a few wh(»le clo\'es, allspice, pepper and sticks of 
cimiaiuon tied up in a cloth; boil and pour o\'er the cauli- 
I lower. 





Is ! 


AVf/ CahhiK/c I'iiLlc. 

Take llic outside leaves oil' a fed (•al)l)a,i4'<', cut in thin 
slii'cs, place in a .jar. poiii' l)oiliii.i;' s[)ice(l viiie^ai' over it ; 
wIr'M cold cover tiylilly. 

To Pickle Martinas. 

TaUe one ,i^alloii ol' iiiailiiias, Make a strong' bi'ine. in 
wliieli keep tlieni t'of ten (lavs. Take out, wasli and put in 
cold vineiiar. Let stand ten davs. then drain and put in a 
jar. In a hall" .u'allon (if vinegar scald a lar,i:'e liaiuirul of 
liorse-i-adisli, a cupful of l)lack pepper, a cupful of i^in^'cr, 
liair a cup of black ninstai'd seed, three tal)lespt)onfnls of 
clox'es, three onions sliced, one i)0(l of wl\ })epper and llii'ee 
pounds of brown su^ar. Pour over the jjicklt.' and fill with 
cold \inei;ai'. 

Radish Pod PivkU'. 

(lalher yonn.u', lendei' radish pods, put lliem in brine 
overnijU'liI, then boil brine and pour ox'er: leax'e lo soak. 
Di'ain and pour o\-ei' hot \inei;'ar well spiced. 

W'ulnid rivkles. 

I'ul lendei', xouni:- u'reen walinits in a jar. pour over 
tlieni boiling' salt water. Let soak ten da\ s, clian^'in.y the 
water e\er.\- third da v. i'our olV the brine and pour on 
\ineii'ar seasoned with i;arlic, ii'in.ii'cr, mace, horse-radisli, 
I'ed |)e[)per, oran.i^c peel and nutnieu'. 

To Pickle Xdsfurfions. 

Oatliei' the b(>rries w hen full ,i;rowu. put tlu'in in a pot, 
pour l)oilin,i4" salt water on them, lei them stand tlii'ee oi" 
four tiays: then strain olf and cover witli cold spiced 

CHOW fimw I'UKl.KS. 


Pirkh'd Arfirhokos. 

Rub oir lilt' oilier skin, l;i\' in s;il1 aiul wjilcr tor a (la\'. 
tlraiii and pour over lliciii (•(»UI \in(\i;ar, atliliii.i;' yrated 


One lar^o cabba^-c, fifty ciu'iinibcrs, live (|uar1s of small 
string-beans, ci.iilil carrots, H\(' pods of |»»'ppt'r. two heads 
of caulillowei'. ("hop line, soak o\-eriii,n'lit in salt water, 
wash woll and drain. Pour over hot viiieirar well spieed. 

Chow Choir PirkJcs. Xn. 1. 

Half a peek of .u'reen toinato<'s, ten lar.i^'e cabbaL'-es, a 
dozen onions, two dozen eueunibers, one |»int of horse-radish, 
half a pounil of niustai'd seed, one ounce each of celer.x' seed, 
pepper, tiirineric and cinnamon : cut tiie pickles u|) in small 
pieces, pack down in salt,{)oiir (»tV the brine and soak' in 
weak vine.n'ar: drain oil' and pour on, boiling- hot, half a 
g-ullon of vinei^ai and three ixuinds of suuar. 

Chow Chow Pickles. Xo. 1. 

Fill a three-i4"allon jar with small lireen tomatoes, cucum- 
bers, nasturtions, onions, caiilillower, horse-radish and 
^reen pcppei's, let stand in salt and water two da vs. drain, 
put all ilia kettle and boil ten iiiiiiutes, t hen drain and put 
in a jar. Put three ([uarts of vincirar in a kettle to boil: 
take half a pound of mustard and a little suii'ai'. beat ii|) in 
cokl vine«»"ar, pour o\'er the pickles and coxt'r with the hot 

Lemon Pickle. 

Remove the rind of two dozen lemons and |)ack in salt 
for a week. Set in the sto\-e until the salt melts, put in a 
kettle and poui* on a ii'alloii of \ inei^ar well spiced. Scalil 
and put in a jar. 


» «■ 





i ' 




Kciihichu ('lii)ir ('/n)i(\ 

Olio <;-;ill()ii of cliopitcd cii l)l»;i,H('. lolll' oilioiis, 1 wo poiliuls 
of hrowM sii;4';ii', two pints of siiici^'ur, two t;il)lt'spooiifuls of 
l)lacU |)('|)p<'i", two of Mllspicc, ciiiiiaiDoii, celery seed, 
iiiiistai'd seed and ;4'i(>iiiid imistard. Tlie eabba^'e and 
onions must stand in salt and water t w<Mionrs, then put in 
a Uettle witJi the spieed vinegar and boil. 


Sweet P/ckled Peaches. No. 1. 

One i)ound of peaches, half a pound of su.i;'ai', one pint of 
viney-ar. mace, clo\-es and cinnamon. Hoil esei'y day for 
six days and pour ovei- the poaches. 

Sweet Pickled Peaches. No. 2. 

Make a syrup of one (juarl of vine<;:n' and three pounds 
of su^ar; peel the peaches and i)ut them in the vine^-ar, 
and let s'ot liot ; take out the fruit and let the vinegar boil, 
ad<linii" spices to taste. Scald the peaches three times in 
tlu' boiiiuii- vinetj-ai'. 


Siceet Pickled Peaches. No. 'A. 

Select ripi', but tirni fruit, allow !i ])ound of sn^ar to a 
pint of vine^'ar ; spice. Wli"n the vinegar comes to a boil 
drop the peaches in and scald, repeat six or seven times. 
Put in jars and seal. 

Sweet Cherry Pickle. 

Take (irni rii)e cherries and put in a stone jar with stems 
on. Make a syrup of vinej^ar, spices and su^ar; boil and 
pour on the cherries. Repeat for ei^ht days. 




Sweet PickU'd Pears (itid Qi(iiic«'s. 

To ()M(> poimd of su;^';ii' t;iUe two potiiids of fruil and a 
(jiiai't of viiic^^-af. Dissolve su;;"ar and viiic^'-af, season with 
mace, einnanion and nutmeg", l)oil antl dro^* in the fruit. 
Re-scald the fruit nine nioniin^-s. 

Sireef PicLh'il f^/nnis. 

Put tlie plums in a jac and make a rieli syi'up of vine^'ar 
and sugar and pour over l)oiliiig hoi. Seal. 

Siceef Ptlnrkhcmj ricLh'. 

One pou!id of sugai", one pini of viiie;;ar well spiced ; boil, 
and pour over four ipiarls of l)la(kl)erries. Seal. 

Street Grape Pickle. 

Take six pounds of sugar, ten of gi-apes on the stems; 
boil a (|uart of vinegar, spice, and pour ovei' thv- grapes 
boiling hot. Seal, ('uri'ants, gooseberries or any small fruit 
can be pickled by this recipe. 

Street Cantaloupe Picklr. 

Take six cantaloupes, quarter, and covei" with vinegar, 
then pour half the vinegar oil"; add to eacli (|uart of vinegar 
three pounds of brown sutiai-and spice to taste; boil, and 
drop in the fruit ; boil half an hour. 

Sweet Watermelon Pickle. 

Weigh twelve pounds of rind and put in a kettle, cover 
with soft water ; let boil for an hour, take olf and drain ; 
put one quart of vinegai- and thive pounds of brown sugar 
with spices in a kettle, when boiling hot drop in the rind 
and boil half an houi', add tlu; juice and peel of two 

' I 







•1 , 

»■■ ' 


» , 

>Sirr</ Ainilc ricLlc. 

'J'likc lour pounds of line sut'cl ;i|i|)lrs. Ill' c poiiiids of 
sii;,'':!!', oiu" (|ii;iil ol' vim'^'iir well s[)i(;('(l ; Oil until 1lic 
applus arc clonr. 

WdtcvDicUni I\iii(l /'/VA7r.s. 

('ill w.ifcniH'loii liiid ill f;iii('y shapes; soak in salt and 
water for t wo da\s. 'j'ose\eii pounds ol' rind, put three of 
sii;;-ar; sc;ild in .uill^^er te;i. Make a sNiilpol' t he \ iiie;;;ir, 
su;;ar and spices ; boil the rind until tender. 

Strccl (Uicnnihrf I'icklc. 

(Quarter i'i|)e {•iieiinihers, cut out the seed, laN' in brine, 
take out and soak. .Make a svriip of xine^-ar, brown sii^^ar 
and .spices, in which scald the cucuinhers. 

Swrcf PickJrd Rai.sifis. 

Leave two pounds of raisins on the stem, add one pint of 
vine^'ai', half a pound of su.i^ar. Ja'I simmer one hour-. 

Siccrt (irccN TaiiKiti) Pichlc. 

Take six pounds of yreen tomatoes and slice; boil a quart 
of viiie^'ar and three pounds of siiiiarwilh spices to taste, 
put in tomatoes and boil lifteen minutes. Put in stone Jars. 

Sweet PiiiP((pph' Pickle. 

Place sliced pineapples in the bottom of a Jar, add a 
laver of spices and then moic pineapple until full. Pour 
o\er a syrup make of two pounds of sii^'ar and a (luarl of 
vin«\i;'ar; boil live minut.i's, pour on tlie piin'a])ple ; re])eat> 
live or six times. Next day add two pounds of sugar, boil 
again, and poui- hot ov(>r the fruit. 







T\\r hcst ;iM(l iiiosi iicili'd \ r.ij;cl ;i Ides :iii(l IViiits only 
should lie iiM'd I'of ciitsiips. jl is hcsl to Ixiil in ;i |»oi'('t'l;tin 
l^'ltlc and lo piil ii|t in .ulass hot lies. 

Ttntidio ('(if.s/ip. A'o. I. 

Take 1\\<) pecks of tomatoes, cut up and put in a p(U'celain 
kettle: boll, si lain, and |)ass t lii'oii;4"li a line sie\ c ; llienl)()il 
t lie Juice wit 1 1 1 wo ounces of sa ll , t wo of mace, hlack pepper 
and a tal)lespoonrnl ol' cloves, six oI'Liioiiiid nnistai'd, a little 
,i:'ai'li(' and an ounce of celery seed : i>oil three hours, when 
col., aild ii pint of st roiijH' \iiie,i;ar: bottle and cork ti.i^lit. 

T()»i((li> ('(il.siij). Xi). I 

Take a |ieck of tomatoes, rem(»\e the stems and put tliem 
in a kettle, sprinkle with salt, lei Ihciii hoil. strain when 
soft, put the li(pior on I he tire with half a pint of chopped 
onions, two 1al»les|)ooiifiils of mace, cloves, allspice luul 
celery seed ; l)oil \ory low and hottle. 

7'oniafo Cdfsup. No. :>. 

Wasli and dnuii two i)ushels of tomatoes, first breakiiii;: 
tlie skin, (hit ii|) lifteen \iiv'^c i-ed peppers and as many 
wliitt^ onions. |)nt in with the tomatoes; when tender strain 
throu^li a sieve and add half a j)int of salt, one (piai'l of 
\i'!oq'ar, three tablespounfuls of cinnamon and black pep- 

















nil ! A 









WEBSTER, N.Y. 14580 

(716) 872-4503 




















|)('r, 1 \v(» (tf <'l<»\-('s and a lls|iic('. a iid one of .i;iii,u'(M" : boil mil i! 
xci'v 1 hick, which will I'cciiiirc 1w<)iia_\'s' cookiii.u'. IJolilc 
aiul cui'k. 

T<nii((t(> (/(if.sfip. No. 4. 

Boil and si rain cnoii.i^li lonialocs lo iiiaU'c Iwo .i^'allons of 
Juice, willi a tal)lt'S|)oonrid of .uin^^'cr, 1 wo of cloves. 1 wo oC 
,^Ta1cd horse-radish. I wo ot salt , one of black pepper, and a 
(piarl of \ iMe,i;'ar ; boil thick and add I'oiii' pounds ol' brown 

Tohialo ('(((.Slip. lYo. 5. 

Hair a bnsliel of lipe tonialoes, four ounces of salt, three 
of groinid r)ep[)er, half an oiiiu-e of cloves, one pod of vv(\ 
pepper, an ounce of black |)ep[)er. Slice the tomatoes and 
cook until lender ; strain through a sieve : boil the juice veiy 
low, add one gallon of vinegar, a leacu[) of sugar and the 
?^pices. Lot cool, ))ottU' and seal. 

Cold Tomato Cai.^uip. No. 1. 

Take sound ripe tomatoes, grate them on a coarse grater, 
then strain through a wire sievi>; put the licjuor in a bag 
and let drip take the pulj^ and thin with vinegar. Season 
with salt, peppei', garlic and spice. JJottle and seal. 

Cold Tomato Catsup. No. 2. 

A peck of ripe tomatoes, half a gallon of vinegar, two 
teacups of salt, four pods of I'ed pepper, an ounce of black 
pep|)er, two teacups of ground nuist a rd. an ounce of cel- 
ei'.v seed and a pint (>f gi'at,ed hoise-radish. All of the 
ingredients must be niix(Hl lni(> and cold. Bottle and seal. 

Tomato Soy. 

Take a bushel of tomatoes, cut them in slices and skin ; 
ypvinklc the bottom of a large tub with salt, put in a layei" 



of t(»iii;i1()('s, ;iii(l llicii salt ;iii(l I oiiial ocs iiiili! all arc in; 
coN'ci' l(>|> willi sliced onions. Id slaial tlirft' davs, then piil 
in a lac.ii'*' keltic and boil slowlv all day; stii' to kee[) fcoiii 
stiekiiiij;'; set to cool ovei'iiiii'lit . in the mornin,i;- [)i'ess and 
sti'ain, add one ounce of eloxcs, two of allspice, two of black 
pe|)pei', foui' pods of red pepper; let boil slowly for ten 
hours. Let cool and seal. 

Cncunibor Catsup. No. 1. 

Grate a dozen lar,i^'e, yellow cucumbers. To evei-y (piart 
of cucumbei's a(kl thi'ee onions .i^'rated and one teaspoonful 
each of pepper, salt and cloves; adil as much vine.ii;ar as 
cucumbers. Seal. 

Cucumber Catsup. No. 2. 

Take tlii-ee dozen cucutnl)ers, three while onions and 
^•rate ; di-ain throu,i;-h a sifter several hours, add salt, 
pepper and vine.^'ar. Seal. 

Cucumber Catsvp. No. 3. 

E'oil and grate two dozen full-g"rown cucund)ers ; sprinkle 
with salt, let stand overni.i^'ht, then drain well, season with 
pepper, salt and celery seed, cover with strong* vinegar and 

Spanish Catsup. 

Half a g'allon of green cucund)ers ; after being peeled and 
cut up, sjn'inkle with salt and let stand six hours, press the 
water from them and scald in vinegar. Prepare half a 
gallon of cabbage in the same way, chop one dozen onions, 
and let stand in ])()iling water half an \\oy\v, iilso chop one 
quart of green tomatoes and one pint of green beans, with 
one dozen green pepp(>rs and one dozen small young eai's 
of corn ; scald and drain, then mix two tablespoons of graled 

I . 



.MIXKI) c'.\'rsui-. 


li(tl'S('-i-;Hlisli, (Hir t(';i(Mi[» (•!' ,i;r<tuii(l iiiiisl ;i id. two c\\\)S of 
wliitr iiiiis1;i 1(1 seed, llircc 1 ;i l)|cs|>(»()tis of 1 iiniicric. one ol' 
niac(\, llii'cc of cclci'v seed, ()iH< of ciii ii:i iiioii, (iiic ol' caveniio 
pepper, 1 wo of olix'c oil and one pound of sii,i;';n': put in a 
ja»' with 1iu> prepared arlieles Tor ealsup and covei' with 
boilinij' viiie,n'ai'. 

lie , 

Sliced ('Hciinihcr (/((/.sup. 

Take t lii'ee dozen lar.u'e. ripe (Miciinilx'i's, two dozen Aviiite 
onions, one 1al)lespooiiriii of pepper, one of s;il1 and tiireo 
i(H\ pe|)|)(M's. (!iit line and lei drain overni.ii'lil , then spice, 
l)ut in giass jars and cover willi boiling' hot viiiei;'ar. 

Green Tomato CitlHup. 

Take ^Tcen tomatoes, calilia.u'e and onions, oqiial quanti- 
ties, .n'riiid in a sausaij;v mill. Halt, and put tlie mixtui'e in 
a l)a,u" and let lian,i;- all niii'ht. Season with red pepj^t'i", 
mustard seetl, celery seed, cloves and sugar. Pack in a jar 
with sti'onii" vineii'ar. 

Mixed Catfiup. 

Slice four dozen cucumbei-s, four f^Tccn peppers, two 
dozen onions and foui' dozen lai'.i4'e gi'een tomatoes. Sprink- 
le with one pint of salt and let stand overni.uht , then 
drain. Put tlie whole in a preserxc k'ettle and add sliced 
horse-radish, an ounce each of mace, white i)eppei', tur- 
meric, white mustaril seed, clo\"es and celery seed ; one- 
and-a-half |)ounds ori)ro\\n suiiYir in a i^'allon of vinegar. 
Boil one hour. 

3fii,sJi)-ooi)i Cat sill). 

Take hu'ge musiirooms, put in a Jar, salt ;ind mash. Let 
stand two days, strain and lioil ; add jiepper and spice, and 
to every quart a teacup of vinegai'. Bottle and seal. 

"WAI.M 1' CATSUr. 

Soiil/n'rii ('((fsiq). 

TaU(» one p<M'l\ of tomalors, ;i ti'iillon of onions. Hirer 
onnccs of wiiiU^ niiistaiHl seed, one ounce of ;ills|)ic('. one (»f 
cloves, one l)ot1le of mixed nmstard, ;in ounc(> of l>l;ick 
pepper and celery seed eacli, one p-mnd of l)i'o\vn sni^'ar. 
Chop llie tomaloes and onions, [)ut all in a ketllo, cover 
with viiieii'ar and l)oil one lionr. 

KcnfuvlxH Cdt.sup. 

One .ii'allon of chopix'd cal)l)a,nt\ one ^'allon of cliopned 
<;M'een toniatoes, on(> (piart of onions. ei,i;'hl pods of i^-rcMMi 
pepper, an ounce of mustard, ,i;iii,^-er and ce|er\ seed, one 
tal)lespoonful each of cinnamon. cIoncs, allspice, horse- 
radish anti mace, a pound of brown su.n'ar. Add llie s|iices 
to half a .gallon of vine.i^ai', \)o\\v over the catsup and boil 
thi'ce houi's. 

Walnnt CatsKp. X<>. 1, 

Take one liundred white walnuts and put in a .a'allon of 
vine^-ar after poundint;-, put in two tablespoonfuls of salt, a 
t(Micup of horse-radisli, same of mustard seed and i^arlic, 
two ounces of allspice, cloves anti nutni(\n- each, one ounce 
of bhick pepper ;ind celery seed. I'oil lialf an hour. Strain 
and bottle. 

\ralniif Catsup. No. 2. 

Chop y®nnff walnut leaves, put in the bottom of a crock, 
spi'inkle with salt, pt^pper. niustard and spice: fill the crock 
and pour boilin.i;' vinei^ar over; let set ten days. Strain 
and bottle. 

Gooseberrij Caf.sup. 

Five pounds of berries, two of sui^-ar : boil until thick, add 
spices, a pinch of salt and a teacup of vineg-ar. 





lir. , 


Grape Catsup. 

Six pounds of f^Taposboilt'd in ;i lit lie water: strain : tin vo 
pouiuls ol" suii'ar, t)iiL' pint of \iii('i;ar, ono taV)U'spoonfu] of 
cloves, cinnamon and salt ; boil llii(i<aiid bottle. 

Bed Pepper Catsup. 

Take four dozen red peppei-s. Put on the (ire in a (piart 
of vinei^'ai- and water each, ^\itll two roots of iioj'se-radish 
^■I'ated ;;nd six la ri^'e onions sliced. Season with sail, pep- 
per, spice and mustard seed; l)oil ten minutes and strain, 
'^riieii add a teacup of brown su^ar. two ounces of celeiy 
seed and one of mace, also a pint of strong- vineg'ar. Boil 
one liour. Bottle. 

Chill Sauce. 

TavcIvc larg"c tomatoes, three g-reen peppers, two onions, 
two tahlespoonfuls of salt and two of su,u;-ar, one of cinna- 
mon, three cups of vineg'ar; peel the tomatoes and onions, 
cliop xQvy fine, add the pepper and boil three hours. Bottle 
and seal. This catsup is excellent and much less trouble 
than strained tomato catsup. 

Pepper Sauce. 

Three dozen peppers, two heads of cabbage, one root of 
horse-radish, nnistard seed, cloves and sugar. Boil in two 
quarts of vinegar. Strain. 

Horse-radish Sauce. 

Grate a teacup of horse-radisli, add two tahlespoonfuls of 
sugar, one teaspoonful of salt and pepper, with a pint of 

Celery Vinegar. 

Pound a gill of celery seed, put in a bottle and fill with 
strong vinegar. 


Mi,vi'(l MNshinL 


Hiiira cup of «T,„„„| n,ust:.i-,l. f„i„' s|,„„i,f,iis „r sir,,,,... 

Aromcdic JTuxtanl. 
Si.v l„l,lospoo„f„ls „f .,,„„„| ,„„„„,,, 
of «„.■„,.,, „,nspoo„r„I ,.1,01, ,.r snll. p,.pp,.,, ,.|„v,.. ,'„ 



CAKi; M \KINCi. 



It is roally as necossai-y. in ordvv 1o mako ij'ood cake, to 
follow the clircrlioiis ^^ixi'ii I'oi' pi'opcr mixing' as it is to be 
exact as to the liuaiility of iiii^i'edieiits iisi-d. Fi'equently 
cake is s[)()ile(l by carelessness in mixin.i;-, ]\Iaiiy inexpei'i- 
encecl housekeepers thini^iiii;' i1 a wasle of time 1<> 'neat Ihe 
butter anil su^'ai" to a cream, oi" to l>eat w biles of an e.i;'^' 

It may take live minutes loui;vi' ; bii1 i1 is very litlle 
more trouble and makes sntlicient dill'ei'enci' in llie cake to 
more than repay one foi' the extra work. 

Cake to be y'ood nmst be made with tlu' i:ieat(\st care. If 
tlie weather is wai'm, place tli(> euiis in cold water, and let 
stand a few moments, as they will readily beat to a froth. 
Sift Hour and sui^'ar befoi'e usinu': l>utter should be cut in 
bits and crushed : if too hai'd place it in a waini I'ooni, but 
in no case melt it . 

Only tlie best butter should be used as tlie lieat develops 
any latent bad (lualities. Use the best pulverized su^ar. 

Bakin,!?' powder will be found excellent for all cakes. In- 
ferior thivoi-in.^" ft'ivcs a l)ad taste to cake and sometimes 
retards tlu^ rising-. It will therefore he found the best 
economy to use a ^'ood article. 

Beat tlie yolks of eg-g"s for cake and then strain. Sift the 
flour to be used. Sweet mUk Avhicli must always be used 
with baking powder, makes fii-m, solid cake; sour milk, 
liylit, spong;\' cake. 

» t ■ 


CAKK MAKIXO. )> t j 

iriViiil is 1() IxMiscil il should l)i' prcpni'cd Ihc dny Itd'orc : 
ciiii-iiits should l)(' waslicci 1 lii'<>ui;'li 1 wo walci's ;ind di'ifil 
on ;i c'o;irst> towel ; raisins should itc pickod IVoiii t he slcni. 
waslicd, dried and seeded: citron sliced and llonred ; al- 
monds hlancdied and chopped. Ila\in.i4' prepared the 
materials, i)eat the hullei' and su.^'ar lo a cream, add tin' 
milk, then t he yolks of t he e,i:',i;'s, with the Hour and whites 
ol" the e,i;',i;s, lastly add the lla\(>rinr.-. 

There is a .u'reat "'art " in i)ealin,i:' cake; it should m>t l>e 
stii'i'ed, l)ut l)eaten ; i)rin,u' t he I)at1er rr(Mu t he bottom of t he 
bowl a level A- sti'oke, thus drivin.i;' the air into the cells ul' 
tlie butler instead ol" out of lliem. 

A wooden spoon should be used ; nescr mix in tin, hut 
use s1oiiewar(>. In measuriui;' hakini;' [lowdei- the spoon 
sliould he rounded up I'ldl. 

Never use the while portion of oran.ii'e or lemon peel, 
yi'alo oidy 11k> yellow. ('ake-[)ans should he ^'reaseil and 
lined with thin l)i'own pa|)er. 

When plaeeil in the stox'c the cake slionUl l)e covered 
witli a ca|) made of tliick bi'own [)aper. 

Too much car(> cannot be i;iven to the pi-eparation of the 
oven, as more than half the success of cake-ma kin«;'(.lepends 
on proper bakini;'. 

The oven may be tested by holdini^' llie liand insid(» foi- 
twenty or twenty-live seconds, if the heat can be borne tliat 
length of time the oven is in i^'ood order. 

Care should be taken not to remove the c;ike from the 
oven until done; tost witli a clt>an bi'oom straw or a 
knitling'-needle, if the dou,i;h does not adhere, it is done. 
When removed set the cake while in the pan on an inverted 
sifter to cool. It should remain in the pan at least lifteen 
minutes after taking* from the oven, when it can be care- 
fully removed and set away right side up. A tin cake-box 
or large stone jar is best to keep cake in. 



Willi i; CAKK. 



i ir 

ll7//7f rvj.r. A'n. 1. 

Oiu' poimd (>r piiKci'izcd sii.i^ai', seven eiiiices of hiitlei', 
whiles ol' se\ ell e;4',i:s. one leiicnp o\' sweel liiill<. 1 lii'(>e 1e;i- 
spooiifiils of l):ikiii,i;' powdei", one leiispoonl'nl of extract of 
lemon, one pound of silled Hour. 

W/iifc Cuh', No. 2. 

One cup of i»nivei'ize(l su^yar, liall" a cup of bulter, half a 
cup of suMH't milk, whiles of i'oui' e,iii:s. one en)) of Houi', 
half a eii]) of coni-slareh. 1 wo 1eas[)oonfuls of hakin,::' pow- 
dei- and one li^aspoonfui (»(' lemon thivorin,!;'. ]Mi\ well 
and l)ak'e in a ral her (|uici\ o\-en. This cake is vei'\- (h'licale 
when fresh, hut is not i;-ood when slah'. Cakes eonlainin,i;" 
corn-starch whoukl always he eaten the same (hiy thev are 

WJiife C<il-(\ No. 3. 

Throe cups of wliite sui^ai', half a cup of butter, tlie 
whites of eiii'lit e,«i'i;'s, one pint of th»ui'. a teaspooiiful of 
bakin.t;' powch'i". Rub the butlei- and sui^ar to a cream; 
add th(> Moui' and l)akinii' powtk'r, mix in a smooth l)at- 
ter, thin Avith a leacup of sweet milk and tkuor witli 
twenty di'ops of almond extract. Stir in the whites of the 
eggs beaten very stiif. 

White Cal-e. No. 4. 

One cup of butter, three of white sugar, one of sweet 
milk, three of tlour, the whiles of live eggs, a teaspoonful of 
baking powder and a teaspoonful of extract of lemon. 

White Cake. No. 5. 

One pound of sugar, half a jwnnd of butter, one pound of 
flour, the whites of ten eggs. Flavor with extract of rose. 
Bake in a modei'ate oven. 

M i!^ 




) L 

Two-aiKl-a-lialf cups of coiii-starcli. two cups of su^^'ar, 
halt' a ('ii|) of iMilln-, t lie wliitcs of fi^iil ('^\ys, one Icaspooii- 
fiil of bakiiii^' powck'i-. Flavor with h'liion. 

Dc/icalr While Ciih'. 

'rhi'cc Clips of tloiir. two of siii^ai', 1 lii'cc-foui'lh's of a cup 
of sweet iiiill<. hiilf a cup of l)iillec. wliites of six e.ii'^'s, one 
teas[)oonfiil of l>akiiii;' [towdei'. Klavor with extract, of 

W/iih' I Mil 11 ('(iLr. 

(.)ne-aii(l-a-h:!lf cups of Hour, oue of sui^'ar, half a cup of 
bullcr, wliites of four e,i;',n's, half a cup of milk, 1eaS[)ooiiful 
of bakiny powdei-. b'hwoi' with extract of peach. 

White Pound Cake. 

One pound of su.q-ar, one of Hour, one of butter, whites of 
sixteen Cii'.n's, teasi)oonfiil of bakiui;' powder. Flavor with 
ext I'act of leuioii. l>ake in a I'atherslow oven asthiscaiie 
re(|uires time to rise. 

White Snutheru Cake. 

Four cups of wliite sui^'ar, one of l)utter, five of sifted 
thuir, a cup of sweet milk, two t(>aspoonfuls of l)akinii' pow- 
der and white of sixt(HMi e.n'.u's. Flavor with extract of 
leinoii. Bake in a vei'y lai'ge pan. 

Snoic Cake. 

One cup of white su^^-ar, half a cup of butter, one-and-a- 
half of flour, half a cup of sweet milk, tea spoonful of baking 
powder, whites of four eggs. Flavor with almond. 



HIin'llDW CAKK. 






Lurf/c Sii(i/r Cnh'c. 

Two cups of |»iil\(>ii/,('(l sii.u'.'ir. Iiiiir :i ciii) of hiiltcr. t \\(j 
ol" llonr. ;i Iciisiidoiirtil of bakiii.y |)(»\V(l('i', whiles of oi^'lili'cii 
('^>;s. Fla\(ii' with cxtiacl ol' li'iuon. 

KciihicLt/ While ('(il:c. 

Foili' Clips (»r lldiii'. Iwo of sim'ai'. (»iir of hiil tci'. one of 
(■ era III. Hit' wli ill's dl' t w r| \(' (',^;,l;s. two Ira spoon I'll is ol' bak- 
iii,i4' [inwilcf. Mavi.r willi cxliacl (iraliiioiid 

While Moll ii/(i ill CiiLe. 

Our poiiiul ol' siii^'ai'. hall' a poiiiid of Itiit In-, oiir pomiil of 
Moiir, uliil«'s of Irii c.uivs. Flaxor with cssriicc of bitte)' 

Silrer ('(iLc. 

Our riip of sii.n'ai'. half a cup of butter, oiir-and-a-lialf of 
Moui', half a Clip of milk, wliitrs of six (\i;'ii's, traspooiifiil of 
baking' powder. Flavor with lemon exti-act. 

Deiuiteriiis' C((h'i\ 

Onr i^omitl of lloiic. two of sii.iiac. lialf a pound of butter, 
wliiirs of foiii-trrii r.i;'i;s. 1 raspooufiil of baking' powder. 
Fkivor with extract of l)i!tri' almond. 

liirfhddij Cdh-e. 

The \\'hites of eiiihl e^'^s, 1 hree cups of Hour, two of sug'ar, 
one of l)ulter, lialt a cup of sweet milk, teaspoonful of bak- 
ing' powder. Flavoi' 1o taste. 

Sunshine Cake. 

The whites of eleven eg-gs, one-and-a-half cups of white 
sugar, one cup of flour, one teaspoonful of baking' powder. 
Flavor with essence of orang'e. 





r.i{ii>i:s cAKi;. 


Take i he whiles ol' cIcncii ci^'i-vs, oiu'-imd-a-hiill' I imildcrs ol" 
sil'lcd powdered sim'ar, one liiiid)|ei' of sifted tloiii'. one 
U'aspoont'nl of l)akin,u' powder; sift I'onr times, heat the 
ti^'^'s to ;i still' froth on a lai',i;'t> dish. a(UI tlie sii^ia r \ cry 
li^i'htly. Iheti the IhHir, t hen IhiNor with extract of \anilhi ; 
do not stop l)eatiii,i:' until the eake is poured in the pan. 
J-iak'o nearJ.N an honr in a moderate oven. I^ake in a pan 
tlial has never heen .u'reased. torn up-sidr d(>w n to cool and 
wlieii cool take ont l)\' loosenini;' aroniid the sides wilh a 
knife. lc(! wlion cold. 

AGATE TURK'S HKA1> CAKi': Mol l.n. 

Brides' Cake. No. 1. 

Throe cups of while sUjU'ar, one cup of bnlter, one of 
swe<'t uiilk, four cups of llonr, half a cap of corn-starch, 
Avhites of twelve e^'f^'s, two teaspoonfuls of bakini;' powder, 
Fkivor wil h extract of lemon. 

Brides' Cake. Xo. 'i. 

Two pounds of Hour, two of suii'ar, one of bnlter, wlli!(•^ 
of twenty egi^s, half a teaspoonful of ammonia. Ice when 

Corn-^tareh Cake. 

One-ana-a-half cups of suij-ar, same of sifted Hour, one 
cup of coi'n-starcli, half a cup of butter, half a cup of sweet 







milk, the whites of six c^-^s, two toaspoonfuls of baking- 
powder. Fhivoi' will), almond. 

Silve?' Pound Cake. 

One pound of flour, a pound and a half of sugar, half a 
pound of butter, the whites of ei.nhteen eggs, two teaspoon- 
fuls of baking powdei* and one teaspoonftd of exti'act of 

Almond White Cake. 

n'he whites of twenty eggs, one pound of flour, one pound 
of Inilter, a pound and a half of sugar, one pound of al- 
monds, two teaspoonfuls of baking powder. Flavor with 
exti'act of bitter almond. 

White Cream Cake. 

Four cups of flour, one of butter, one cup of sweet cream' 
three cups of sugar, one teaspoonful of baking uowder, 
whites of ten eggs. Flavor with almond extract. 

White Perfection Cake. 

Three cups of sugar, three cups of flour, one of butter, 
one of sweet cream, one of corn-starch, whites of twelve 
eggs, two teaspoonfuls of baking powder. Flavor with 
bitter almond. 

White Frnit Cake. No. 1. 

One pound of flour, one pound of sugar, one pound of 
butter, one pound of blanched almonds, three pounds of 
citron, one grated cocoanut, whites of sixteen eggs, two 
teaspoonfuls of baking powder. 

White Fruit Cake. No. 2. 

One pound of sifted flour, one pound of white sugar, half 
a pound of butter, whites of fourteen eggs, two pounds of 




(•liopp(>(l citron, two pounds oC almonds, one lai'ij'o cocoanul; 
,ttTatt'd, two teaspoonfuls of baking' powder. Bake slowly 
and carefully. 

miite Ftmit Cake. No. 3. 

One pound of llour, one pound of sug-ar, half a pound of 
butter, one teacup of citron, one cup of almonds, one teacup 
of stoned raisins, three of g-rated cocoanut, two teaspoon- 
fuls of baking powder. 

Black Cake. No. 1. 

Three pounds of brown sugar, three pounds of butter 
beaten to a cream, three pounds of tlour, six pounds of 
currants, six pounds of seeded raisins, one povuid of sliced 
citron, a glass of brandy, twenty-eiglit eggs beaten sepa- 
rately, one ounce each of cinnamon and nutmeg, half an 
ounce each of mace, cloves and allspice. Mix carefully and 
bake live or six hours. 

Black Cake. No. 2. 

Two pounds each of butter, sugar and flour, fourteen 
eg"gs, two pounds of raisins, three of currants and a i)ound 
and a half of citron, one half pint of molasses, two g'lasses 
of grape jelly, a tablespoonful each of extract of nutmeg-, 
mace and cloves, one teaspoonful of cinnamon, one table- 
spoonful of baking" powder. Bake four or five hours. 

Black Cake. No. 3. 

One pound of flour, one pound of butter, one pound of 
sug-ar, two pounds of currants, two pounds of stoned rai- 
sins, one pound of citron, one tablespoonful each of cinna- 
mon, allspice, mace and cloves, one nutmeg* and thirteen 
eg-g-s; one tablespoonful of baking powder and a g'lass of 
brandy may be added. Bake in a slow oven four hours. 






Black Cake. No. 4. 

Olio pound of flouf, one |)oiiii(l of hiitlcf, voiles of twonty- 
foiir (',i^,ns, one |)ouii(l of sii.i^iir, one ,i;ill of luolassos, six 
l;il)l(>.s[)ooJifuls of coai'so Mom-, four pounds of seiilcd i-aisins, 
lialf a pound of ciu'i-ants, lialf a pound of citron, half a pound 
of almonds, two ouiit't's of .iii-itcd cocoanul, two ounci's of 
cliocolate, two tablcspoonfuls of ,i;roiind coJlVt', one table- 
spoonful eacli of cxti'act t)f vanilla, allspice, cloves, mace 
and nutmeg", one .^"lass of wine, on(> f^-lass of brandy, two 
1('as[)oonfuls of l)akin.ii- powder. ]-lake six houi's in a slow 

Black Cake. No. 5. 

One pound of Hour, one pound of buller, one pound of 
white su,i^ar. twelve ('^•^•s, two pounds of stoned I'aisins, 
two pounds of euiM'ants, one [)ound of citron, one table- 
s|)ooiiful each of cinnamon, cloves, alls|)ic(>. white ,ij;in,ij;-(M' 
and I'our nutmc.n's, teaspooid'ul of black pcpptM', one tahle- 
sj)oonful of molasses, two teaspoonfuls of baking' powder, 
one ii'lass of brand v. 

Black Cake. No. (i. 

Two pounds of flour, two ])ounds of su,ij-ar, a pound and a 
half of buttei", ei^'hteen e.n'.u's, two i)ounds of raisins, two 
pounds of currants, a pound and a half of citron, two 
pounds of almonds, two tablcspoonfuls each of cinnamon, 
nutme.y, cloves and ^vhite .ii'in,u'ei', two ^'lasses of Avine, one 
of brandy, a teaspoonful of soda, and two of cream-of-tartar 
ill a cup of cream. 

Lemon Cake. 

One cup of butter, three of sui^-ar, four of flour, one of 
milk, five e^-g's, one teaspoonful of baking- powder. Add 
the juice and rind of one lemon. 




Poor ^r<iii\s Fruit (Uikc. 

Oiio-niul-a-lialf cups of l)i'o\vn sii,i;-ar. I wo cups of llniir. 
one cup (if liiillci'. one cup of dried dicnics choi)pc(l tine, 
tlii'ct* c.ui'.n's, lialf a ciij) of souc iiiillc. loaspoonful of soda, 
half a cup of l)Iackl)ci'i'\' .jam. one mil nie.ii', l<'aspoonful 
each of cinnamon. clo\t's. nulme.n' and .li'in.u'ci', half a lea- 
spoonful of black pe[>|)er, one ,;4'lass of cider. 

Fi(i Cake. Xo. 1. 

Three pints of lloui-. one cup of luiller, one of sweet milk, 
l.wo-and-a-lialf cups of su.i^ar, whiles of sixteen e.ii.iis. tlii'cc; 
teaspoonfuls of hakinii;' powder, a pound and a half of liys, 
flavored and cut. in strips. 

F/(j Cake. Xo. ± 

Two cups of sii.i^'ar, one cup of huttei", one cnp of cold 
water, three cups of seeded raisins, one pound of li,i;-s. three 
cups of Hour ; to wliich add before sifting' two teaspoonfuls 
of bakin*;- powder and one e,u',u'. ^lix the li,<:-s in wliojo. 
Bake slowly and in rather a shallow cake-pan. 

Cnrrwif Cake. 

One cnp of butter, two cui)s of su,:;'ar. half a cup of sweet 
milk, four cups of llonr, three teas|)oonfnls of bakin,^" pow- 
der, live eii';L5-s, one i;-rated mitme^' and one pound of dried 
currants floured and mixed in. 


Luperial Cake. 

One pound of huttei-. one pound of su<;-ar beaten to a 
cream, one [)ound of floui". the juice and rind of one lemon, 
nine e,£i',n's, one pound of blanched almonds, half a pound of 
citron, half a [)ound of raisins, one teaspoiMiful of bakin.i;' 





Citron Cake. No. 1. 

One pound of Hour, one poimd of siiu'iii', ]i;ilf a pound of 
bullci". one cup of ci'cain, IwcInc ('.li,i;s. 1 wo pounds (d" citi'ou, 
two pounds of almonds, 1\vo loaspoonfuls of bakiny powder. 

Cffru)t Cake. No. 2. 

One qiuirt of lloui-, one cup of bullei', two cups of su^'-ar, 
twelve ei;\i:"s, one cup of cream, one ,i;lass of l)lacl\l)ei'r.\' wine, 
teaspoon fid each of extract of almond and nutmeg', one 
kirg'c cupful of chopped citron. 

Almond Cake. 

One pound of floui*, one pound sn^g-ar, one pound of butter, 
one pound of almonds, half a pound of citron, Iwelve egg's, 
one g'lass of brandy. 

Cocoanut Ci 

No. 1. 

'y . 

Beat to a cream one pound of butter and one pound of 
sucrar, add eight eg'g's, half a pound of Hour, oiu' nutmeg', 
teaspoonful of essence of lemon and half a pound of grated 
cocoanut. Mix well and bake quickly. 

Cocoanut Cake. No. 2. 

One pint of Hour with two tea,5poonfuls of baking" powder, 
mix in two cups of sugar, half a cup of butter, five eggs 
and one cup of nulk; Hour with extract of almond, grate 

lone cocoanut, mix with the stiff beaten white of the egg 

'and stir in gently. Bake fiuickly. 

Orawje Cake. 

Three cups of flour, in which mix two teaspoonfuls of 
baking powder; add one cup of butter, two of sugar, the 
juice of two, and the rind and pulp of one orange. 

\vi:i)i»ixr; cake. 


Hichtri)- :if (Uihi. 

Two Clips 1)1' sii,i;'ai', 1 hrcc of lioiir, one ciii) of milk, li.'ilt' a 
Clip of hiiltci', t'oiii' (',i;',:4S, two I caspooiit'iils of haUiii.u' pow- 
(It'C. (lie tcaspooiit'iil of extract of aliuoiul, a cup of nut 
kcnicls cut Hue. 

a rooms' iUtke. 

( )ii(' pound of l)iittcr, one |)oiiii(l of white su,i;'ai', one poinul 
<if llouf ; two pounds of blatudied almonds, one of seeded 
raisins. Iialt' a pound of citron: make the cake l)atlcr 
without mi.\iii,Li' in t he I'm it , |)Ut a layei' of hat ter in a lar,i;e 
cake-pa II. t hen a iaxcr of ra isins, a Imoiids and citron: lill 
t he pan t hiis. put tiii.i^' t he l);it ter on top. Ikike in ;i mod era to 
oven t wo hours, 

WeddiiKj Cdke. 

Fifty e.ii'.ti's. (i\-e pounds of luitter, live of su.a'ar, li\'e of 
lh»ur. lifteen pounds of raisins, three of citron, ten of 
ciii'i'ants. a pint (»f i)rand>-. Ii\-e tahlespoonfiils of exii'act of 
lemon : hake ei.^'ht lioiii s or I on u'cr. This cake makes forty- 
three pounds and will keep ;i year. 

(Hlvoii I'oinid ( '(ih\ 

Olio pound of wliite sii.yar. one pound of Hour, tliroo- 
(piarters of a pound (if hutter. ten ea'ii's ; drain the liiitter 
and sii.u'ar, add the y(tlks of the e,L;'.i;s. t hen tlie Hour and 
sli If Ileal en whites, [)ii1 a hixcr of the halter in a pan and 
spriidx'le thickly with chopped citron, then another layer 
until the {)an is full. IJake two hours. 

P/jrtnii/'d Poinid ('((ke. 

Ouc pouud of sii,i;'ar, one of hutter, one of Hour, leu en'^i-s ; 
i);ike in a hirg'e sfpiare [)aii three iuclies iu thickness; wheu 
cold cut in pieces tliree-autl-a-h;ilf inches lon^-, ice top and 

1 1 






sides; I'onii on 1 lie cak-t' slniid in pyrnnid hcfdr*' llic icin;jr 
is (\vy Ity layini;' lirst in a circle live pieces with space 
hetweeii tlieiii. o\er llie spaces belweeii lay oIIkm' piei-es, 
^•faclually (Irawiii.i:' in llie pyramid. 

Poiotd ( 'dkc. No. 1. 

One pound oi' biiller, mic pound of lloiii-, one pound of 
su^'ar, sixteen e,i;7;-.s ; leaNc out llie yolks ol' four. 

I'oioid (Jake. No. 2. 

Ileal IIk^ w liites of t \\('1\ c e-i;s 1o a froth, I)ea1 the yolks 
li.u-ht : I hen beat in one p(»iiii(l of sn,i;'ar, next add t he w hites ; 
ei'eain a pound of hiittcr iintii it looks fro1h_\-, then sift in a 
[)ound of Hour and nux allo,i;'e1 her ; adtl a suiall ;L;iass of 

PouikJ Cake. No. '^. 

One pound and a half of Hour, two cups of su^'ar, seven 
e.:^'^'s, a cup and a half i)ulter. one teaspoonful of exti'acl of 
nutmeg". Mix and bake one hour. 

Sj)OV(/e ( \ike. No. 1. 

Three e,i:',L;s. one-and-a-half cups of su^-ar, two of Hour, 
two 1eas|)ooii fills of bakiii.u' powdc, half a cup of cold ^vatel^ 
teaspoonful of extract of leinou, I'ake in a nioderale o\'en. 

Sj)0)i(/(' ( 'dkc. No. 2. 

One |)oim(i (»f su.i^'ar. half a pound of Hour, nine «\u',ii's. the 
Jnice of one lemon . si ir su.u'a r a nd yolks of e.i;-.i^s 1 o a cream, 
add H(Mii' and lenu)n Juice; add whiles last and bake 

Spo)}(n> ( 'ake. No. 8. 

Five cii.u's, one cii|) of su.i^ar, one of Hour. Fliivor with 
lemon. Bak(^ oju' hour, 


SrOXdK ('AKF<:. 

S])0})(/(' Cake. No. 4. 


( )ii(' pound of sii.i;;i r, one of Hour. Icn c.y'.u's ; stir tlir yolks 
of^^'s and sii.i;;ii' lint il Ii,i:ii1, IxmI 1 he wliitcs and add liuMii 
with tlic Hour, Flavoi' witli cxti-acl of lemon. Bake in a 
uiodcialc o\('n. 

Sjxtuf/c Cake. Xo. 5. 

Twelve e.u'lis, their wei.uht in sii,i;a r. 1 he weight of sevrji 
in (lour, the \mvv of one lemon. J^ake (jiiickly. 

SpojH/c Cake. No. (i. 

Whites of foiii'teeii eii'.^^'s, xolks of seven. One pound of 
wViite su^'ar. half a pound of sifted lloui'. half a teaspoonfiil 
of bakin,!;' j^nvdef, teaspoonfiil of lemon extract. Hake 

Sponrje Cake. No. 7. 

Fifteen v^'i^s, Avoi^lit o'' elevtMi insn^-ar, wcM^-ht of seven 
in flour. ;?rate rind and juice of one hMtion. Beat all to- 
ft-ether fifteen minutes. Flavor with extract of almond. 
Bake one hour. 

Sp(»i(/e Cake. No. S. 

One dozen e^'ft's. their wei^hl in su,i;-ar, weight of four in 
flour, juice and rind of one lemon. Beat well and bake. 

Philadelphia Spoin/e Cake. 

Pour on(> ,ui11 of hoilinft" water on three-quarters of a 
pound of siiftar. stir and let stand; beat the yolks of six 
ep-ft's, add to them tht^ fti'ated vind of half a lemon, froth the 
whites and pour the yolks on them. l)eat and add the syrup 
and beat a^ain until thick, sift in half ;i imiind of flour, 
mixing- very gently, add the juice of a lemon, Bake half an 










Ihdicdlc SjK))i(je I'dke. 

On('-j»ii(l-:i-h;ilf tuinljlcrs of piilvcri/cd su;:;!U', two-thirds 
of ;i 1 iiiiililci- of lloiif. Mild oiic-tliii'd ol" a 1 iiiublci' of coi'ii 
stiiicli. Al'lcr slii'riii^' add tlic whites of ten ep'^s. Bake 

SontJii'iii Spoiif/c Cdke. 

One cut) of ^vjiilc sii^ar, two of sifted Hour in which mix 
teaspooiifid of ))aki!i,ii' powdci-, half a cup of cold water, 
Ihi'ce e^'gs. Fhivor with exti'act of lemon. 

C rerun Spowje Cake. 

Two teacups of su,i;-ar, one of cceam, two of flour, four 
e,ii-f;s. teaspoonful of baking- powder and teaspoonful of ex- 
tract of lemon. Bake ([uickly. 

Bniier Sjnnige Cake. 

Foui'teen eg'^'s, weiiilil of llieni in su.uar, wei.u'ht of eight 
in butter, weight of six in Hour, juice and rind of two 
lemons. Stii- rapidly and bake. 

Sj^/ce Cake. 

One pint of Hour, one teaspoonful of baking powder, one 
cupful of brown sugai', one cup of butter, one teaspoonful 
«>ach of allspice, cloves, mace, cinnanuin, coriander seed and 
gingei'. Bake veiy (piickly. 

Marble Cake. No. 1. 

LkjIht Part. — Three cui)s of sugai-, one cup of butter, 
one of sour cream, Hve cups of Houi', whites of eight eggs, 
one teaspoonful of baking powder. 

Dark PxVRT. — Two cups of brown sugar, one of molasses, 
one of butter, one cup of milk, five cups of flour, yolks of 


MAUULK V.\K\']. 



ci^'hl' c.ij'i^-s, Olio teaspoon fill of l);ikin^' puwdcr. one lablc- 
spooii cai'li of oxii'act (if cloves, nut me,::-. ,i;iii.i;('i\ ;ills|)i('(', 
lemon, bittci' almond and IcaspoonTnl of cinnamon ; pni in 
pan in altui'iiale layers, l5aUe an hour. 

Marble ('ake. No. -2. 

LlcmT Part. — Three (.•u[)s of while sn.iiar, oik^ oI" hnllci-. 
flv<; of Hour, wliites of nine eg'^'s, teacii|» of milk, teaspoonfnl 
of baking- powder. 

Dark Part, — Two cups of bi-oun sugai-. on<> cup of 
mohisses, one of sweet iiulk', one (tf I)ii1 ter. li\'e cups of llouc. 
two teaspoonfnls of baking- i)o\V(lei'. yolks of nine eggs, a 
Avine glass of mixed spices linely powdeicd ; pul in a pan 
ill altei'iiato layers. Bake (juickly and ice with chocolate 

Marble Cake. No. ;i 

Light Part. — Wliites of seven eggs, tli fee cups of white 
siig-ai', one of butt(M', one of milk, four cups of Hour, in 
which mix a tcaspoonful of baking powtler. Flavor with 
extract of lemon. 

Dark Part. — Yolks of seven eggs, three cups of 1)rown 
siig'ar, one cuj) of butter, one of sweet milk, foiirof Hour. 
one teaspoonfid of l)aking' powder, one teas|)oonliil each of 
cinnamon, allspice, cloves, mace, ginger, black pe[)per and 
nutmeg: put in pan spoonful of each at a thiie. l>ake an 
hour and a half. 

Mai'ble Cake. No. 4. 

Make cake battler as dii-ected for white cake, take out one 
teacup, add to it five tablespoonfuls of g-i-ated chocolate, 
moisten witli milk, flavor highly with extract of vanilla ; 
pour a layer of the white batter in the pan, then tli'op the 
chocolate batter in spots over it. 



l.OAl" (AKK 


! 'f; 






Wd/rriHcfoii ( 'iiLc 
White Part.— Two cup^oi w liitr •^ll,«.vill^ on.' of l.utlci-, 

one of sweet mill<, t liree-;iii(l-;i-li;iir d' Hour. 1 wo li'as|t(.(iii- 
I'llls ol' bilking' |)()W(lei\ whiles of ei,:4lit ei;i4's. 

liKI) PakT. — One (Ul) of i('(i sii-ai'. Iiiiir ;i Clip ol' l)ii1 ter. 
hair a cLi[) of milk, whiles of foiii ei^xs, two cups (jf IhHir, 
one UMspoonl'iil of I)al<ln,i4' puwcler. one teacnp of laisins. 
Pill llie fed pari around Ihe lube ol" the i>an and tlie while 
aiound llie edye. 

T/p Top Cake. 

One CiX-:^ one lablespoonlul ol" l»ulter, one cup of sui^ar, 
one cup of milk, two cups of lh)ui', a teaspoonruj ol' bakinj^' 
powdei'. Flavor willi oxlracl ol' lemon. 

Lonf Cake. No. 1. 

Three cups of spon.^-e dou.yh, one cup of sug'ai', oue of 
rtoui-, thi'ee eii'^s. oue leacu|) of i-aisins. Flavor with extracl 
of lemon. Let rise as li.nlit bread auil bake. 

Loaf Cake. No. 2. 

One cup of su.i;'ar.1ialf a cup of l)utler. yolks of four eij'i^'s, 
two cups of Hour, half a cu|) of sv^eel luilk. one cup of seed- 
ed raisins, teaspoouful each of cinnamon. I'hnes and nul- 
meg"; one cup of bread sponge slirretl in last.. 


Loaf Cake. No. 8. 

Two cups of light doug'h, two cups of sugar, one cup of 
buttei', one cup of cream, two cg'gs. half a teaspoouful of 
soda, teacup eacli of raisins and cui'ranls. oiw teaspoouful 
each of cinnamon and mace, one grated nutmeg ; mix in 
flour to make stitf ; let rise aiul bake. 

I 1* 

NKW Vi; Alt S CAKK. 


Five Clips of sii,i;';ii'. Iliit'c til' lnillcr, 1 wo of milk. It'll of 
Hour, six (',u'<4's, 1 lire*' mil iiic.ii's. ;i poiiiKt of seeded raisins, 
one i^'i'iited lemon, one iiliiss of wine or :i stn;ill cup of 
molassL's. Bake two lioiii's. 

(.*ream onc-and-a-lialf poiiiids of hiiller. add the l)ea1en 
yolks of lifleen e^'.ii's, slir in one-aiid-a-lialf pounds of white 
su.j^'ai', l)eat well to.uct her. t lien add oiie-aiid-a-half pounds 
of sifted Hour, t hree tea spoon fills of ha kiii.i^' powder and 1 Im^ 
whites of t he e,ii',i;'s ; ii'iate t wo lemons in half a (Mip of mo- 
lasses, add it with two pounds of liiiel_\- elio|)ped almonds, 
two pounds of seedeil raisins and one |)oiiiid of sliced citron. 
Bake two hours in a modei"ite oven. 

ill ({('[! niss Cake. 

']'wo cups of corn-starch, six of Hour, llirce leaspoonfuls 
ov l)akiiii;' powder. tw(t cups of hiitter, thi-ee of siiu'ar, 
one of sweet milk, whites of fourteen e.u'.ii's and two tea- 
spoonfuls of extract of lemon. Hake and let cool, then 
take a lon.u' sharp knife, cut it t hroii.uh t he middle. ]Make 
an icin.i;' in which mix one pound of li.iis. one pound of 
raisins and one pound of almonds ; put a layer betwoeii the 
cake and on top and all o\"er the sides. 


: { 

Lunch Cake. No. 1. 

Bi'cak two eg'n's in a cup. pour in one larsfe spoonfnl of 
butter, lill tlie cup witli sweet milk. Have r(>ady a cup 
and a half of Hour and one leaspoonful of l)akini;' powdei" 
sifted iou-ether. Add one cup of suii":ir, Havoi' with lemon 
extract and stir all toi^'etlier. Have the oven \'ei;\' hot and 
bake immediately. 





irONKY r\KK. 

^1 i 






' 1 

T^mirh Cake. No. 2. 

Tiikt' oii('-;iiul-:i-li;ill' cups nl' lloiii'. out' Iciispoonriil of 
l);il\ill,ii' |)(i\\(lri'. niit'-;i ii(l-;i-li;i ir cups cil .sii^;:ii' ;iii(l (iiic 
(■tip of hiillcr. lie:)! tlic liiillcr iiiid sii,i^':ii' tn ci'c:iiii. t licii 
!ul(l llic Hour and slir in (Hic cn.i:' al a 1 iiuc until .\ on lia\».' 
put in live. Flavor willi cxliacl of lemon. 

Feather Cake. 

Four cups of sn.iraf. Ilncc cups of Hour, hall" a cup of 
luillcr. 1 \\(i-t liii-(ls oj' a cup dl' s\\ rcl milk, two Icaspoonl'nls 
of l>akin,i;' powder. 1\\(t ei;,:;'s. l<'la\(ti' with exlracl ol' lemon. 

Ciohl Cake. 

Three cups of Hour, two leaspoonl'uls of hakini;' |»o\v(ler. 
half a cup of huller. V'olksof ten e,i.;',:^s. one cup of sweel 
milk,1\vo cups of suiiar: heal all to^vlhei". Flavoi- with 
extract of lemon. I'akeone hour. 

Honey Cake. 

One |»int of Hour, two teaspoonfuls of bakin.y |)o\V(lei-. 
two eii\j4's. half a cup of Itutler. one cup (»f su.i^'ar. mie cup 
of hone\ . one t ahjespoonful of carawav seed. Hake in a 
moderate oven. 

ShreicshH)'// Cake. 

Three cups of su^ar. one of l)utter. t liree eii'ij' cup of 
milk', three cu|)s (*f Hour, t wo teaspoonfuls of bakiui!' pow- 
der. Flavor with extract of rose. Hake in a modeiatc 

KeiAaoky Cake. 

One pound of sui^ar, half a pound of ]>utter. whites of tliir- 
teen ep'ij's. yolks of throe, one pound of llour. two teaspoon- 
fuls of baking powder. Fhivor witli nutniei;'. 

; I 

( rr CAKK. 


W'ds/iiiH/hiii ( '<ih'. 

Two cups <»r Sll.-^;il'. ollf-.iml ;i-li;iir cups of l)llt t ci\ xolks 
t^'( six c.i^'.n's, one Clip of civiitii. line pint ol' Hour, uiic tc;i- 
spooiiriil of cxtiMcl of \;iiiill;i. on.' imciip cacli oT seeded 
iviisiiis. seedeil currauls and sliced cit roii. Make one-aiid-a- 
liair lioiii's. 

Cnj) (Uih(>. No 1, 

< >lie cup ol" hiitler. I wo eiips of siii^'ar. I liree e.ii'ii-s, one cup 

of mill'., four cups of Hour, one teaspooiiriil of iMkiiii;' pow- 
der. I^'la\ tu- lo taste. 

('ifl> CuLv. .\ 

o. li. 

Tliive cups of sii,u-ai', (Hic-aiid-a-liaH' of I)ut1ei'. iiv(> cu|is of 
ll(»iii', two teaspo(uifuls of l»al<iu.i;' powdef. tlicee eu'ifs. a 
teacup eacji of seeded caisins and cui'i'aids, one i^'lass of 
wine. Kla\(>r to taste. UaUe in a niodci-atc oven. 

Cup Culr. Xo. X 

One cup of I>iit1ec. 1 wo of siiua r, li\e (m:'l;'s. half a cup of 
milk-, t wo-and-a-lialf cups of Hour, one leaspoonfiil of Pak- 

m.ii' powder 

a\()i' wit li e.\t lact 

ol leiiioli. 

Chj> ('(tkc. Xo. 4. 
Tlicee cups of su-'a)\ one cup of hiitter, one of sweet 


six e,i;\i;'s, fouc cups of llour, two teaspooufuls ol 
bakiiii;' powder. Flavor with extract of Iciuoii. 

Delicious Cup Cake. 

Two cupsof su.i4'ar. (Uie cup of l)iit ter. one of sweet ci'cani, 
foui- c,i;',i4's, tjiree cups of Hour, two leaspooiifiils of i)akini4' 
powder, one (Uip each of almonds, li-s and citron. Flavor 
W'itli extract of oran !;•<?. 








lli<(uks<iiriii(i ( '((kc. 

'r\v()-;iii(l-:i-li;iir pounds of Hour in wliicli mix tlii'ct' Ica- 
spoont'iils of hiikiiiu' powder, I wo pounds ol' l)nlt('r. Ilircc 
pounds of sM,i;;ii-, t w cnl \ - four (',i:',i:'s. half a pound of Ix'alfii 
almonds, 1\\(» .^'lasses of l»i"ind\' (wine .u'lasscs). a Icacup 
of preserved lemon peel, and t w o 1al)|espooid'uls of extrael 
('I' I'ose. r>ake in a moderate oven two hours. 

J>irl/i(l(i// ( 'dke. 

( )iie |)ound of su.^'ar. half a |)ound of butter, one pound of 
Hour, two teaspoonfnis of Itakin.i:' powder, one cup of sweet 
cream, ei^iild e.i^'.iis. Klavor with extract of orauiie. 

Virginia Cake. 

OiK' cup of butter, three cups of sui^'ar, one of civam, foui- 
cups of Hour, two teaspooid'uls of bakini;' powdei', six, 
one teacup of I'aisins. Klaxoi- with extract of lemon. 

KvtIJe Cake. 

One pound of su,i;'ar, one pound of bidter, one pound of 
Hour. on<' teaspooid'ul of l)akin,i;' powder, twclxc e,ij;'iis. one 
i;'rated Iimmou. Stir all t he materials rapidiv, wit h a st I'on.i;' 
iron spoon, in a l>rass kettle o\era \'er\' slow lire. When 
ver\' li.u'ht, pid in a greased cake pan and l)ake. 

Old Time Cake. 

( )ne cup of butter, one cup of brown suii'ar, 1 wo cups of 
molasses, four of Hour, live <\u'.i;'s, a teaspoonfui of soda dis- 
soJN'ed in half a teai'ii[) of cream. l''la\'oi' witii spice. 

TTarres/ Cake. 

Tiii'ee pints of Hour sifted with tiiree 1eas])oonfuls of 
bakin.^' powder, one pint of soft l)utter, one ([uai't of sugai', 


"*^' .!'! 

.IKXNV 1,1 M> (' \KK 


livt' ,i;'ills of new iiiill<. Ii;ilt' a |iin1 of ycasl. Hirer t'li-a's, 
Iwi) cups of st'cdcd raisins, half a ciii) (if molasses. 1 wo 
te;is|)ootiriils of ciiiiiaiiHui and niitiiic^- each. Mix and lei 
rise. When lii;lil hake in a inod'Tate oven. 

Quick Ihirnsl ( 'dkc. 

Two cups of su.i;ar, one of hufter. 1 hree-aud-a-half cups of 
floui", one teaspooidid of halsiui^' powder; l)eat 1 he whiles 
of two ct;i4"s to a frolh. thicken wilh sim'ar and chocolale 
and Muvoi- wilh exiraci of \anilla. Spread over Ihecake 
wlit'ii l)aked and set in the o\cn to hai'den, 

P(ir/'s Cake. 

One pound of huller, one pound of sii.u'ar, one |)ound of 
coi'n-slai'ch, two 1eas|)ooid"uls of hakin.u- powder, u kites of 
twelve ei^-.^-s, yolks of ci^-ht. .I5eat all toj^cther and bake 
one hour. 

Jcnuij Li 11(1 ( '<ik(\ 

(Ji-eain two cu[)s of suj^-ar and one of l)utt(>r, aild Hie 
wliites of ten and yolks of three e.i:ns. four cups of Ih.nir, 
two tens|K)otd'ids of bakiiiii' powdei-. I'lavor with extract 
of vanilhi. 

Fdiiiilji ('a/.-<'. 

Take six ounces of i-ice lloui-. one cup of wheat flour, lialf 
a pound of sui^'ar, nine eii-ys. one ounce of cai-a\\a\' seed, 
one teaspoonful of liaKin:^' pow(l(>r; mix all toi^-ether. 
Flavor with nut inei:-. 

7Vh Mi I, life Cilice. 

One cup of butter, t wo-aud-a-lialf cups of Hour, teaspoon- 
ful of baking- powder, four ci^.i^s, two cups of su.i;ar, one cup 
of cream. Flavor with extract of lemon. 


}y. \ 



Whor/Jchcrr// (Uiko. 

One pound ol' sii,u';ii', li;il1" a poiiiid of buttoi', sovpii (\£i',ii's, 
one (jiiai't; of I1<mii', one Icaspooiil'iil of l)al\iii^' |)()\vcI{M', 
one mil iiit'i;' and Icaspoonfiil ol' niacc. Aftcf mixing', stii' 
in a (iiiarl. of tlic iK'n-irs, lirsl dustini;- llicui with Hour, 
iiakc in a slow ov<'n. 


Ahnond Cake. No. 1. 

Two cups of suii'ai', two tablespoon fu Is of butter, one cup 
of milk, two cups of llour. whites of six e,i;,i;s. two teaspoon- 
fuls of halsin^" powdei* anil one teaspoonfiil of extract of 
lemon, liak'e in jelly cake pans. For Iilliii,i4'. pountl line 
in a moi'tai' two poiuids of almonds, beat Iwo e<i'.i:"s, add a 
cup of su^ar, then the almonds and a teaspoonful of extract 
of vanilla. Spread betwetMi 1lu> cake. Ice the top and 
sprinkle with chopped almonds. 

Almond Cake. No. 2. 

Beat the whites of twelve e*i\iis, sift two lai'^'<? colfeecups 
of su,i;ar and one cup of Houi'. Ihi'ou.i^'h which has been 
mixeil a leaspoonful of bakin.i^- powder, slic very i^cntly 
and do not beal. l)ake in Jelly pans. For tilling', take 
half a pint of cream, yolks of foui' e,i;-.ij;'s, half a cup of 
su.n'ar, teaspoonful of coi'n-slarch ; boil Ihe ci'eam and beat 
Ihe oilier in,ii'redien1s in with half a pound of finely chopped 
ahnonds. Spread the cake with the mixture Avhile hot. 
('o\'ei' the loj) with icin.n' and chop|)ed almonds. 

Cocoarmf C<(ke. No. 1. 

CVeam two cups of sui^'ai- and half a cup of butter ; mix 
one cup of sweet milk, three-aiul-a-half of Hour, one tea- 
spoonful of baking- powder and the whites of four egg's. 

1 1 





Flavo)' will) cxli-act of nlmoiuls. I'akc in jelly liiis. rirati* 
(MK' cocoaiiiil. heal ilic whites o\' Iwo e,i:',i;-s \v i 1 1 1 a leaenp 
ol' s)i<;'ai', mix with t he cocoaimt and spread ev(>nly on the 
layers of cak'c when cold. 

(/ocofnni/ ('((he. Xo. 1. 

Two cups of su^'ar, half a cup of hutter, one <'up of uulk, 
three cups of (lour, teaspooid'id of i)akin.i;' powdei\ three 
cft-<;'s. Klavoi' wit h e\t ract of aluioiid. Make in jelly cake 
pans. For lillinu'. .u'rate (Uie cocoaunt.add the whites of 
three c^'<i,"s aud one cup of su,<;ar. Spread hetweeii the cake. 

(*(>c()(iiiiif ( '((Ice. Xn. '.',. 

Ci'eani three cups of siii^ar and one cup of huLter to^etii- 
er : add four cups of Hour, half a cup of luilk, two tea- 
spooufuls of bakin.i;- powdei'. whiles of twelve <',iii;'s aud two 
teasjiooufuls of extract of lenu)n. Hak'e in jelly cake pans. 
Make icin.i;' and mix in cocoanut, spread ovt'r the cake aud 
let dry l)efoi'e |)ut1in,u' on another layer. Spi'iukle cocoanut 
thickly ovei- the cake after icini;- it . Cocoaiuit, ^"rated and 
niixeil with i)owdered su.nar uiakes a nice tilling" for cake. 

Aiujcl Cocoanut Cake. 

Two cups o, powdered su,i;'ar, one of hut ter, thret^ of flour, 
one Leaspooufid of hakiui^- powdei'. whites of eii^'ht e^'^^'s, 
half a cu|) of milk, b'lavorwitli extract of vaiulla. Hake 
in jelly cake pans. Spr(Md the top of each with thiik 
icin^", then the i)ottom; let dv\ and sprinkle thickly wit h 
cocoanut. When the cake is as lariz'e as desired, ice all 
over and sprinkle with the cocoanut. 

C/iocofdfc C<(Li'. Xo. 1. 

Two cups of sug-ar, one of l)utlcr, three e.n'^'s, half a cup 
of milk, three cups of iiour, one tcaspoonful of baking- pow- 



J I 

\U 1 







(Icr. I^'laxor with cMimcI of \;iiiill;t. Uakc in Jelly cake 
[)aii. Vov lillin,i;\ boil two ounces of chocolate, one cii|) of 
sii*;-ar and half a cn|) of milk. Wlien thick, let cool and 
spread between the cuke. 

Cliocohtti' Cdkc. No. -l. 

Cream one cup of and two of su;;ar to^vthei- ; add 
one cup of cream, two cups of tlour and one of coiai-starcli, 
with a teas|)oonful of bakiii.^' powder sifted in: the whites 
of st>ven e;4'^'s and a teaspocjuftd of extract of \anilla. 
Uake in .jell\' cake pans. For lillin.i^'. boil three cups of 
su.u'ar with one of water, in wlii'-h i^-rate half a cake of 
chocolate and stir in the whiles of three e.iZ'ii's. S|)read 
between 1h(> layers of cake and nn the top. Or, till with 
two cups of su^'ar boiled slowly, in wliicli stii- one cake 
of .n'l'ated cliocolate, the l)eaten whites of four e.i;'^s. the 
juice of one lemon and a tal)lespoonful of extract of \anilla. 

Chocolate Cuke. No. 3. 

Two cups of suii'ar, fom- e.ii'irs, on<* cup of milk, two of 
flour, a tcaspoonful of l)akini;' powdei'and same of extract 
of vanilla. Bake in jelly cak<' pans. For till in,i;', l>eat the 
whites of tlire«^ c^^iis, witli one cu]) of su^'ai', three tal)le- 
spoonfulsof ,t;rat(Hl cliocolale and one teaspoonful of vanilla. 
Mix smooth and spread between the layers of cake and on 

Chocoh(fe Cake. No. 4. 

Two cups of suii'ar, seven e^-.i.;'s, one cup of Hour, one tea- 
spoonful of bakini;' powder, same of extract of vanilla, 
Bake in j»'lly cake pans. For lilliui;', boil oiu' pint of milk. 
two tablespooid'uls of butter, oiu' cup of su^'ai", tablespoon- 
ful of c'oi-n-stai'ch, yolks of tiiree e^-fts and one teaspoonfid 
of vanilla. When cool spread between the lasers of cake, 



(^r(<ini ('<(/,('. Xn. ]. 


Boat till rcc (\ii\ii's. si ir in ouv (MI|) of sii,l;';ii'. onc-and-a-lKiir 
Clips of ll(»ui\ one Iciispooiifiil of iKikiiii;' powdci', 1 wo 1ai)l('- 
spooiifiils of cold watci'. I!;ikc in Jcllx' c;il\C pans, l^^or 
lilliiii^'. lioil one pini of inill< ;iiid I wo 1;il)|cspoonfiils of 
coi'ii-sla I'ch. add two wcll-l)r;ilcn c.i;;;'.. one cup ol' sii,u';ii', 
and half a cup of I)ii11rr. b'l;i\(ir with extract of \aiiilla. 
Spread between the la vers of cake. 

Crcdiii ( 'iiL'c. Xo. •.', 

( Veani one Clip of su,u';ii' and fourth of ;i cup of biiltec: 
add half ;i cap of sweet niMkniid oiie-;i iid-;i-lialf cups of 
lloiii-. with a teaspoonfiil of hiikin^- powder silled with it ; 
hak'e in Jellv cake pans. Heat \eiv li^ht the yolks of 
two (\i;',us. one cup of su,u"a r. t wo tai)lespooiifiilr. of ci'cani. 
I'^laxor with extract of \anilla. and spread l)etweeii tlie 
layei's of cake. 

Ice (^rcnm ('<il:<'. 

]\lake white cake and l»ak<' in ji'll\- cake pans. For (illin.u', 
take a pint of cream, whip it until \er\- thick, sweeten and 
l1a\"or w it h ext ract of \ a nil la : cho|» line a pound of i)laiiched 
aliHtuids. stir ill the cream, and put in thick la\('rs helweeii 
the cake. 

Ixdisin C<ik('. 

Cream one cup of butttnand t wo of su.ii'ar : a f hi 1 he whiles 
of six e,u;i;'s, two cu|)s of lh)iir, one ti'aspoon of bakin.i^" 
powder, and half a cup of sweiM milk- ; bake in jelly cake 
pans. For fillini:', take a teacup of white sii^'ar. moisten 
with a 1ables|)oonful of water, boil iinlij 1)ri1tle. remove 
from the lire and stir in the white of one vixi:; Ix'ateii still", 
add a Clip of stoned raisins chopped line; spread between 
Iho layers and ice on top. 






("(inni/cl ('((1:c 

Two (Mips of sii,u;ii\ li;iir ;i cup of iiiiltff, liulf ;i cup of 
milk. 1 w (t-;i ii(l-;i-li;i ir ol' Moiir. diic IcnNpooiit'iil of l>;iUiii,<^' 
po\V(l('i';ili<l t lilTC (\i;74s, UaUciii jell v cmI^c |>;i ns. h'oi' lilliii,!;-, 
t;iko one piiil of l)i'o\\ii sii,i;;n\ I ;i Itlfspooiit'iil of l)iillt'i\ li;iir 
;i Clip of iiiillc. ;iii(l IkiM" a cake of clicxolalc. put in a skillc! 
(leaving' oiil tlic milk) and iin'll. slir iiiilil almost hiinit, 
I licii i)oiir ill t he milk : spread wliile hot bet ween llie cakes. 

Fit I ('((L-c. 

'^rwo-and-a-hair Clips of sn.u'ac, half a cup of I)ii11ei', half a 
Clip of milk, whites of ten e.i:',us. four cups of Hour, three 
1eas|)oonfiils of hakin.i;' powder: hake in Jellv cake pans. 
Sjn'cad with iciiii:', then spiinkle thick with liiiely chop])ed 
(i^s. Ice 1 lie tuj). 


(^/ir/'.shin(.s ('(iJ:c. 
wo Clips of sii,i;ar, half a clip of i»i 

liter, half a cup o 

cream, ei^'ht e,i:',i;'s. four cups of thuir. two teaspoonfiils of 
l)akin.u' [xiwdci. Take out a third of this mixture and 
liakeiii je||_\cake pans: add 1o the rem:iiiiiii.i;' Icitter. one 
tal)lespoonful of ,i;'roun(l allspice, ciuiiamoii and clo\-es. and 
a (piarter of a pound e;icli of chopped raisins and citron; 
hak'c ill Jellv p:i US and put hetween the la vers of cake, wliicli 
should first he co\-erecl witliicin^'; put the la.^ers allcrjuite 
lijA'ht and dark. 

Crazi/ (\ih-f. 

I'eat one cup of l)utter. add t wo cups of Moiir in whicli lias 
been sifted a teaspooiiful of 1); iviiii;' powder, stir in one cu|) 
of Jiiilk and two cups of siii^ar. lasllv add t he whites of I'i.uht 
ei4',i;'s ; hake in Jell\- pans. Foi- lillinii'. lM»il two cups of sii.iiar 
with two tal)les[)()()nfuls of water until brittle, remoNi? fi'oiii 
tlie lire uiul slij- in the whites of two e'^'ys ; utkl a teacup each 



(M'KKN (IK ("AKK. 


of clioiiiicd i"iisiiis. fit i(tii ami Spread ln'lwccii tin; 
lasers ttf cake unci iic <»ii l(t|). 

Nc(ii>()l/I((ii (Ut1,-('. 

One Clip of hrowii sii.uar. two (',i;-,i;s, half a cup of hiillcr, 
liair a Clip of molasses, halt' a ciip of s1roii,i;' coIVim'. three 
Clips of Hour, one leaspooiifiil of liakiii.i^' powder, one cup of 
raisins and one of curraiits : a tea spoonful each of ciiiiiaiiii»ti, 
cloN'cs and mace; hake in jelly pans. 'IMieii make for wliile 
pari ;i cake of two cups of sn.u'ar. one of hiitler, one of 
milk, llii'ee of Hour, a teaspoonfnl of liakin.u' powder, the 
whites of f<»iir e.n'.ii's ; hake in Jelly pans and put to.^ether 
alternately with dark spreadin.ii' iciii^;', flavored willi cxt racl 
of vanilla, hetweeii. Ice the top. 

Queen of C<iJ:e (Ori(iiii(il). 

FoK White Part. --T;ike half a pound of sii,i;'ar, twotablc- 
.spoonfiils of butter, half a pound of Hour, whites of six 
oii'it's. two teaspoonfiils of i)akin,u' powder, one ,ii'rat(>d cocoa- 
nut, half a pound of citron cho|)ped line, one |)oum(I of 
blanched almonds cut in v(M'y thin slices. Fla\"oi' with 
cxli'act of almond : bake in three Jelly cake pans. 

For Dark Part.— Half a pound of sii-ar, a (piarter of a 
pound of butter, half a pound of Hour, two teaspoonfiils of 
baking- [)owder. yolks of six c^.ii's : add half a pound of 
seeded i-aisius. half a poiiiul of currants, a (piarter of a 
pound each of chopped cit roil and li.ii's, half an ounce each 
of cloves, iiuliiie,i4',. mace ami allspice, a wine iilass of 
brandy; bake in Jelly-jiaus. ]\[akt> an icinii' of three cups 
of sui^-ar and one of water : IxmI until l)rittle, take from the 
stove and stir in the whites of three e,ii',i;s. Add half a 
teacup each of minced almonds anil lirated cocoanut. 
Spi'ead alternately on the black and white cake and put 
together. Ice the top with plain icing-. 

>H V 







Ii'ihhoii ( '(iLc 

Two-aiul ;i-li;iir vy\\)s of sii,i;;ii', lialf a iiip of hiil tcf. one of 
swct'l milk, tour of lloiir. t wo Icaspooiil'iils of hakiii,:^' pow- 
der and six c^'^s : divide in tlii'ee parts. Iwo of wliicji 
bal<e ill vei'V (le('|) Jelly pans. 'I'o llie reniainini;- tlnrd add 
one Clip of raisins, one eiip of ciirraiits. one of cliopped 
cilron, one leaspoonfiil eacli ol' powdered cIoncs, mace, 
alls|tiee and nntnie,:;': l)a l<e in Jell_\ cake pans. Spivad with 
currant Jel]^\- and i)nt toyolhei- altenialely. 

Make l)atter as loi- white cake, l)ake in live jelly cake 
pans. I^'or tilling' make iciiii;' of tlie l)eateii whites of t'om* 
e^'i^'s. t liree cups ol' sii,iiar and t wo 1eas|)()oid'nls of \anilla — 
divide — in one hall' mix a leaciip ol' chopped almonds, in IIk^ 
other the sanu' ol" linely cliopped li.iis: spiead alternately 
on the layers of cake. Ice 1 he top with plain icin^- and 
sprinlviu thiclcly with grated cocoaiiut. 



j I 1 , 

- * 1 1 

"' '' 

' 1 1 

F > j 



Velvet Cake. 

Two Clips of sugar, six eggs, two-and-a-lialf cups of lloui', 
one teaspoonfiil of l)ak'iiig powder: beat the yolks of 
tlio eggs, atld the sugar, then the whites of the eggs, and 
one teacup of lioiling \vater Just Ix'fore mixing in the tloui-. 
FLivor Avitli extract of \anilla ; bake in Jell^\- pans and put 
togethei' witli vanilla icing. 

Peach Cake. 

Bake sponge cake l)atttM' in Jelly cake pans, cut the 
peaclies in tliin slices, roll in siigai'. whi|) a pint of thick 
cream, sweeten and lta\oi', put the ])eaches on the la vers of 
cake, pour cream over. This may be done with ripe straw- 




While MoHii/tiiii ('ii/:r. Xo. I. 

Two cups of sii.uai', li;iir ;i cup of hultci', one cup of sued 
milk, IliiTc of Hour, 1 wo Icaspoonfuls of hakin.i^' powdci-, 
whiles of ciii'iil i'lXi^s. Put to.n-cliu-f w ilii iciii.u'. o\t'i" 
wliicli spi'inUk' lliicklv ,ii rated cocoa nut. 

While. MoiuiUdit Cdkc. No. 2. 

]\Iake six or ei.iilit thicknesses of li-ht spoiip' caUe. Bake 
ill jelly pans, Kor lillin.n", ,i;'ra1e one cocoa nut and I wo lem- 
ons ; add the juice and rind of one oi'an,i;e. si ir in t he whites 
of six e.ii'.n's beaten \er\' li,L;lit , one pound of suii'ar and llie 
milk of the cocoanut. Spread hi'tween tlu' la.N'ei's of cake. 

Moinddiii ('((ke. No. 1. 

Make batter as directed in lasl recipe. Hake in .jelly cake 
pans. For (illin.ii", beat to.ii'el luM' one cup of currant .jelly, 
two cups of su^'ar and the whites of thi'ce c;4'^s. Spread 
between and ice the top with pink icing-. 



I ] 

Mountain Cake. No. 2. 

Two cups of su^'ui'. half a cup of butter, half a cup of 
milk, three cu[)s of Hour, a teaspoonful of bakin;;' powder, 
whites of ei,i;']it <'g',us. Flasor wit h extract ofleiiu)n. Bake 
in jell.v caki> pans. Ice each cake separatel.\', let cool and 
coN'er with currant .jell.\-. then foi-m a larye cake and ice all 
over with pinl< icing. 

JelUj Cake. No. 1. 

Boat ei.ght e.q\ii's ver,\' liglit. cream half a poutid of sugar 
and (piarter of a poiuul of butter tog(>thei', with thre(>- 
quartei's of a pound of Hour, a teaspoonful of bakin.g pow- 
der. Bake in jelly pans and si)iead with any fruit jelly. 


if • 




Ji'lfl/ CdLc. Xo. •?. 

Four Clips «»r sii.iiiir, rniir cups of lloiir, oiic dd/cii c.<4.i:'s, 
two Iciispdonriils <»r cxliacl (if lemon. iJiikc in loii.i;', 
imnow (lii|ipiii.i;' piiiis. Take oiil. Spread willi ^•rai)c or 
ciiri-ant jelly and roll. 

Lcninn JcUij Cake. No. 1. 

Oiie-and-a-hair Clips of sii^-ai-, half a cup of hiillei', lliree 
Y^ lloiii', (wo leaspoonfiils of l)akin^- powder, lialf a cup 
of milk and six e,i;,i;s. IJake in Jelly cake |)aiis. For 
lining", t;ike a colleecup of su,u'ar, two lahlespoonl'iils ol' hiil- 
tor, two eii'i;s, the juice ol' two lemons; boil until thick. 
Let cool aud spread between cakes. 

Lemon Jellij Cake. No. 2. 

Make spon^'e cake batter for six thicknesses of cake, bake 
in shallow Jelly cake [)ans and spread with lilliiii;' made of 
two ^-rated lemons, a quarter of a pound of l)utter, half a 
pound of su.i;-ar and the whites of six e^'^s. Let boil a few 


.,. I 




1 1 

Lemon Jelly Cake. No. ?>. 

Bake spon.i;"c cake batter in Jelly cake pans. For jelly, 
take one cup of su^'ar, one hMrum, one e^^y, one hir^^'c ai)ple 
fi'i'ated ; boil all tog^ether. When it thickens spread be- 
tween the cakes. 

Orange Jelly Cake. 

One cup of hunter, two of sugar, four of flour, two tea- 
spoonfuls of baking powder, one cup of cold water, three 
eggs. Bake in layers. For filling, take the juice of two 
oranges, a cup of sugar and one t'p;p;. Mix all together and 
spread between the layers of cake. 



OfdiK/r CuLc. 

M;ik(? spoii.u'c <':iU(> I);it1('i' and Icikc in .jelly c:il<(' |)aiis. 
For Jelly, lake Iwo pounds of while su^ar, S(|Uee/,e in llie 
Jince of live oranges anil three h'uions : stir smooth and 
spread hetween i he layers of cake. < >r, heal the whites of 
t w () eii'u's to a I'rol h. s(|nee/e the juice ol' two oran.u'es a nd 
^rate th<' |>e('l in t wo Clips ol' su,i;ai'. Stir all to^vt her and 
S[)reail l)et ween 1 he cake. 

riiicapph' Cdh'c. Xo. 1. 

Make hatter asdirected for white cake. IJake in jelly cake 
pans, (irate pineapple. s|»rinkle with sii.i;ar and spread 
between two layers. ^lake icin^' and llavor with e\ti"act 
of pineapple. Cover lop and sides with frosliny. 

Pineapple Cake. No. 'I. 

Thi-ee cups of su^-ar, one of butter, half a cup of milk, 
six e^'^'s, four cups of Hour, two teasj)oonfuls of hak- 
\n^ powder. IJake in ,jell\' pans. ^Nlake thick' l)oiled 
iciii^' in wliicli sipieeze the Juice of two oranges. Spread 
thick over the cake and spi'inkle with .i;'rated pineapple. 


There arc various opinions as to the length of lime frost- 
ing- shoukl be beaten, but that it should be thoi'on.iihly 
beaten is vei'\' imjiortant, also that the eg'gs be fresh and 
the sug'ar of the l)(>st (jualily. IJoiled icin.i;' is more 
economical tlum the cold icin.t;', antl when properl\' made 
is equal I \' as ^'ood. 

As e.^\i;-s vary in size it is didicult to always decide the 
quantity of su,i^ar reiiuired, and practice alone will teach 
how stilf icing- should be made. 








Soff Icinf/. 

Ten tfuspooiil'iils of su;^;ir 1o one r'^x^'; heat Iwciily 

JciiKj. No. 1. 

Wliilcs of Ihi'cc c^'i^s heal en lo a IVolli and one poiiiul of 
su^'ar, pM'al vi'r_\- li,:4'lit and season willi cxt racl of lemon. 

IciiKj. Xo. '.'. 

Beat four e^'.n's ; whip n: a pmnid and a lialf of Itesl* 
po\vil(M'eil su^iai'. heat smooth, achi the Juice of one lemon 
and a fe\s' drops of i(>nion extract; l)eal tweidv minutes; 
put oil tlie cake witiia Unife or pour on in lar^c spooiduls. 
To color icin,i4', i)e sure to use a coloring' preparat ion ent irely 
fi'ee from injurious siil)stan('es. 

Cold IciiKj. 

Whiles of six e;;'^s to one pound of su^ar ; beat well and 

IciiKj irif/i Gchtiiuf. 

Dissolve a tablespoonful of ^elaline in six tablespoonfuis 
of water; strain and tiucken with suyar. Flavor with 
cxti'act of lemon. 

Boiled Tcing. No. 1. 

Dissolve one pint of su^ar in three tablespoonfuis of 
Avaterand tioil until i)rittle. Beat tjie whites of four ei;74's, 
l)our over the hotsu^-ar and stii-; tlavor and beat; use while 

Boiled Icing. No. 2. 

A pound and a half of su^-ai-, a cup of water, whites of 
six eg-gs. Boil the sug-ar until candied, pour over tlie eg-g-s, 
flavor and beat. 




A/nh)uiI fc/iiif. 

'riin'(> Clips oT siin'Mf. tiiii' |)(»iiii(l (if .iliiioiids poiiiuU'tl to a 
|i;islt' and llavorcd wil li rxt larl ol' losc. IJrai llif whiles 
of three e^';;'s and si ii' wil h 1 he sii^ar and almonds. 

( 'hoco/it/c /ciiKj. 

Melt lliree oiinees of elioco|;i t e. dissolve in a little waler. 
boil in two Clips of sii^ai-. in which stir the whites ol' 1 hree 

o^''f^s. Flavoi' wit h ext fact ol' vanilla. 


W'ti/rr IciiHj. 

Take I w'o Clips of siiu'ar and add water enoiiiih to l'o)'ni a 
lliick paste: heat well, if at all thin add iiioie sii.i^ar • put in 
a small pinch ol' cream of tartar. 

(iaod fiiiKj. 

(jlood iciii^" dei)en(ls upon .^ood l)eat in.i^', as well as ^'ood 
siiyar: three whiles of e^'^s to one [lound of sugui' is the 


Thi-ee cupH of sn«Aar, two cups of lnitl(M\ four eprfj's. one 
leaspoonfnl of hakin.i:' powder. Hour to nialce a still' doni^h : 
I'oll thin, cut out and hake in a (piick oven. 

C/ini(iiH())i C<(l\('fi. 

Half a pound of butler, half a pound of su^'ai", two (quarts 
of flour, thi'eo teaspooiifiils of i)akini;' powdei-, six e.iJi'^s, 
one leaspoonfnl of cinnamon: roll out and hake. Sprinkle 
tops with sui-'ar and g-round cimianion.. 



I I -y 


coo KIRS. 

Twt) cujrs ol' sii.<4'ar, one of l)iilt(M'. one of luilk, thrcf o^^ys, 
one 1t'as[)uoiiliil ol' hakiii.!;' powilei' : roll thin, sift over with 

Cookie fi. No. 2. 

One (Ml]) of sii.^'ai', one of hiillcr. one of cold water, tAVO 
ci^'.H's, llouf siitlifit'iil 1o I'oll. one Icasijooiifiil of baking' 
powder, teaspoonful of extract of vanilla. 

Cookies. No. 3. 

One C'U|) of l»ut1er, two eups of suti'ar. live e,y',n's, one cnp 
of milk, one leaspoonful of l)akini;' powder, Hour enou.u'h to 
roll. Flavor with exti-aet of mitnieii". 

ISiceef Cakes. No. 1. 

Four cups of su.ii'ar, one cu|) of hut lei', one of lai'd, six 
eg'ii's. one spoonful of coriander seed, iialfa teacup of milk, 
Moui' sullicient to loll out : bak'e in a (luick oven. 


Sireei Cakes. No. 'J. 

One cup of sug'ar. half a cup of butter, cup ot milk, two 
e.i4\i;'s, four cups of Hour, teas|)Oonful of bakini;' powder, one 
grated nutmeg. 

Tartaric Cakes. 

J>eat the yolks of four eggs and thi'ee cups of l)rown 
sugar, with half a pound of 1)uttei". a pound and a half of 
Hour: whip t,.i' whites of the eggs to a fi'oth. Dissolve 
half a leaspoonful of tartaric ai-id and one spoonful of soda 
in half a cup of cream. Season with powdered mace. Mix 
well together and roll verv thin. 

K«-.-^-;'-5r.' t i-T-iSSesT 



T('(i Cdhrs. Xo. 1 


'riii'cc vu[)s of su.uar. one ciii) of hultt'i'. live (\i:'i;'s, two 
(|ii;if1s of Hour, tlii'ct' li'as[)oonfuls of bukiiii^' powder. Fla- 
\()i' with (.'xli'aet of loiuoii. 

' .t 



Tea Cakes. Xo. ± 

Wliitos of four c.i^'us, one (MI|) of sii.i;'ai'. lialf a cup of 
bii11(M\ half a cup of milk. Ilirc*' cups of iloiii', two tcaspooii- 
fuls of hakiii.u" l)ow(i(M". Fla\oi' with cxti'act of aliiioiuls ; 
roll thin aiul hake (piickly. 

Tea Cakes. Xo. 3. 

Volks of six c.ii'.iis, half a pitiiiid of but Icf. one pound of 
sui^'ai', one po\ind of (louf, one leaspooid'ul of hakiiii^' pow- 
dei' : roll thin and l)ake: make iein.u' with the whites of 
t]irei> of the e.ii'ii's, su.iiai' and two teaspoonfuls of extract of 
cinnamon : spread o\er the tops of the cakes. 

* I 

Scofch Cakes. 

Two pounds of suii'ar. one pound of l)idt(M', six e.u'.ii's, two 
pounds of Hour, foui" spoonfuls of extract of nutmeg". 
Roll very thin ; cut lar^'c. 

JuDihles. Xo. 1. 

due pound of flour, on<' pomid of sii^-ai', half a pound of 
butter, three cii'.iz's. Flaxor with mace: cut in ring's. 

Jumh/es. Xo. 2. 

One-and-a-half cups of white suuar, neai'ly a cup of but- 
ter, three e,L;'i4's, three tahlespoonfuls of milk, one small 
sp(»onful of l)akin,n' [)owder. Mix with suiru-ient IJoui' to 
roll thin ; cut in riji^s ami hake. 



( 'ocodiiiil J II mhh'.s. 

Two cups of sn,i:;i I', iiiic of liiil 1 cr. t wo c.^.i^'s. null' a .i;'i"it»'(i 
cucoanul ; inaUr si ill' t'lioii.nii lo roll \v\y lliiii. 

JjCiiioii J II HI hies. 

One ('ii|) of su.ii'ai-. lialf a ciii) of i)ii11t'i'. hall" a v\\\) of milk, 
one s|)(p()iit'iil of Uakiiii:' powder, 1 wo Iciiioiis ^ralcd. (>IU' 
c.i^'.U': inaUc s1ill'. I'oll Ihin. <mi1 in i-in,i;-s. 

Xii/iiK (/ .1 II iiihh's. 

Tuo (Mips of siiuar. half a cup of liiilItT, half a cup of 
soui'crcauK half a Irasponnl'iil of sdda. 1 wo t',i:'.::s. six (MI|)s 
of Hour, thi't'c nutnic.iis : roll ihin and hake in a ([uick oven. 

SdixJ Tatis. 

Two cups of sn.u'ar. one of hut tor, Iwo oii'u's, throe taips of 
llonr : roll \v\y thin, (ait in scpiares with a knife, spread 
wliitt,' of an c^"^- on top, sprinkle with cinnanion and suirar, 
press a raisin in the centre and l)ake. 


Six ounces of i)iitter. same of sn,i;ar, four o<i'gs, five ounces 
of flour, one i;lass of l»rand\ , one mitmei;-. 

Ih' iii])h'yi. 

Beat tlie wliites of six ei:'.i;s and a pound and a luilf of 
sii.uar, w il h t wo taMe^poonfnls of Hour; chop lin«' 1 wo pounds 
of almonds, stir in, Drojt on i^r eased paper and bake in a 
cool oven. 


]^)lancli and pound fine a pound of sweet, almonds; Avliip 
tlie wliites of seven e^'.u's. add one pound of suuar. mix well ; 
dro}) on buttered paper, sift suyar over and l):ike (piickly. 



The iii;4"n'(li(iils :w(\ (iii('-li;i IT iioiind ol' powdered sii.i;"! i' 

;iii(l 1 lie w liiles of four eiz'iis. 


lii|> t lie w liites of t lie eii'i^s 

to ;i slid froth willia wooden spoon: slir in (jinekly the 
powdered sii.yar. Jl:i\'e some hoards pnt in the oxen, thick' 
enouii'h to pi'e\'en1 the hottoni of the nieriiii:;iie from ae- 
(luirin.ii" too much color, ('iit some strips of paper alxtnt 
Iw'o inches wid<'. place this paper on the ho;ird, drop a 
tablespoonfnl of the mixinreat a time on t he pa per taUiniv 
care to have all the merini^aies the same si/e. In droppmi^' 
endeavoi' to ^'ive the ndxtiire the form of an I'ixv: and keep 
the mixture al)Out two inches a|)art on the paper. Strew 

I I 


over ihein some sifted si i^-ar and hnk(Mn a inodtM'ale oven 
foi- a half hour. As soon as lliey he,i;'in to color remoNc 
fi'om the oven, tak'e each slip of paper l)\' the two ends, 
t urn it .li'ent I \' on the table and wit h a small spoon take out 
1 he soft part of each merin.ii'ue. Spread some cleai' paper 
(Ml the hoard, turn the merin.yue upside down and put them 
into the o\-en to harden and brown on tiie other side. 
When i"e(|iui"ed for table till them with whipped cream, 
lla\or with vanilla and sweeten with powtlered su^'ar. 
Join two inei'in.iiMies to.^'ethei' and pile them liiiii; in tlie 
dish as shown in the accompanyini,' illustration. To vary 
theii- appearance, linally cliopped almonds oi- currants may 



!)(' strewed over lliem. Ix'fore tlie su.ii'ar is spi'inkled over 
lliem.aiul tlie\'ma\' it' desired he garnished with any hriiilit 
colored pi'esei've. Great expedition is nt'cessai'v in prepar- 
ing' this dish for if the nierin^jiies aic not pnt into tlie oven 
us soon as the su^ar and e^-^s are mixed the former melts, 
and the mixtui-e would run on tlie paper instead of keepin^i;- 
its shape. The swei'tei' tliey are made the t-i'ispei- they 
will he, hut if tlu're is not suflieieiit su.iiar mixed with them 
they will most likel\' hetou^li. If kept well covei-ed and in 
a dry place they will i-einain ^ooil foi- a month or six 


Make a rich paste with one (piart of flour, roll thin, divide 
in two pieces, s|)read with huller, siiiiai' anil cinnamon. 
Roll it up, cut in pieces one inch wide; put them in a pan 
with the whole side down ; sprinkle with buttei', sugar and 
cinnamon. Bake quickly. 

Shrcu'shHi'i/ Cal'e. 

One pound of (lour, twelve ounces each of sugar and 
butter, two eg,i4"s ; add two spoonfuls of extract of rose and 
almond. Roll thin and l)ake in tin sheets in an oven. 




' m 





Drop Cakes. 

Six eggs, one pound of sugar, half a pound of butter, one 
(|uart of Hour, two teaspoonfnls of haking powder, one cup 
of cream ; stir, and drop olf the spoon on buttered paper. 


Beat together one pound of sugar and one of butter with 
the yolks of six eggs ; mix in one pound and a half of Hour, 
one glass of I'ose watei', one taldespoonful of mixed spices; 
roll half an inch thick, cut in cakes and bake quickly; when 

I .1 uwiwwiwwiiiT'r^i^'"'''^"'*'"'-'^'^^'^^^-^^^^'"^^""''"' 




cold. s|)C(';hI witli .jt'll\ or m,ifiii;il;i(lr ; iii;il\»' iciii.i:'. II;i \ oi' 
witii cxlfacl of hMiioii. ;iiul put Ihick on llu' lop of each 
cake. Put in the oven to brown. 

Beat len ei^'^s and one pound of powdered sn^ar \r\\ 
li^'lit, sift in one pound and a (piartei- of Hour with one tca- 
spooid'ui of i»akin,i;' powd<'i'. Scpiirt t iirou,:;!! a con feci ion cr"s'in^^e oi' a [)apt.'r funnel. Dust witli suyar and bake in a 
moderate oven. 



Credni Pujfs. 

Put one pint of boiling water in a small sauce-pan, add 
Haifa pound of butler : when melted put in a piid and a half 
of Hour. Stir in, beiii.i;' careful not to burn : when tborou^^h- 
\y mixed remove from the (Ire and cool, stir in li\c unbeaten 
e^'^'s ; bake on butlci- tins for twenty' minutes, cut the siiles 
and dro[) in the cream. 

For cream, beat one e>;-^-, add half a cup of su^-ar and half 
a cup of Hour; boil one pint of milk, stir in egfj", su,^-ai' and 
flour, with a small pit'ce of butter; stir until thick, llavor 
with extract of vanilla. 

1 1! 

Cream Cakes. 

Put a pint of water and half a poiuid of butter on the fire 
to boil, sift thre('-(|uarters of a pound of Hour aiul three 
tablespoonfuls of corn-starch and two cups of su^^ar in. 



Add li\c c.u.u's, (MIC at a tiiiu'. W'Ik'Ii cold cut a place in tlir 
side and till wit li crram. 

Foi' crcaiii. lake one pint of milk and put nn '(» l)()il ; slii' 
sniool li one cup of Hour and poiu' in t lie milk ; Ix-at {worixi:^. 
and one <'np of su.i;'ai- with a laitlcspooiirul of l)ullcr. I'^la- 
voi- with vanilla. 



Fried (Jdlies. 

One cup of siisar, one tablespoonful of butter, one cup of 
SOU!' cream, 1\vo e,ii'S's, teaspoon of soda, one nutnie^L;". Mix 
soft ;intl fry in hot hird. 


Two cu[)s of su,i;af, six eii'^'s, half a cup of butter, three 
teaspoons of baking- powder, niixeci with six cups of Hour. 
Cut half an inch thick and drop into hot lard. When brown 
sprinkle with sugar. 


■ ii.t 

/)()in//nin/.s 1111(1 Crullers. 

To cook t licsc pi'opcrlv 1 lie hild slioiild l»t' if pi'o|)(M' lic.i t . 
wiicil it ('(Mscs 1o hiilihit' i1 is jiisl riiilit. Miikr (loii,i;li for 
frii'd cakes as soft as possible toiiaiidlc. 'l'iic\' should l)c 
watclicd closclv and llic life careridly rc.uulaled. 

DoiKj/iiinl.s. Xo. I. 

()iie cu|) ol' sii,i;ai', two e.i^'^s, one cup of sweet milk, one 
teaspoon of l)akin.u- powder, ten e.u",^s. Hour to roll thin. 
Cut out and drop in boiiui.u- lard. 

DoiK/lnnils. X<>. •.'. 

One cup of sw(>e1 milk, two of sd^i'ar. t'oui' ei:-.i;'s. tt'a- 
spooiiful ol" l)akin,i;' |)owdt'f, teaspoon of extract of cinna- 
inon, Hour to make a soft doui;'li. Cut in slia|)es and Try in 
boiUn;;- lard. 


Take one e,u',i4', one ta!)l(»s|)oonrid of hutler, two of cream; 
Hour to make a still' dou,i;'h. roll thin, cid the si/e of a 
saucer. Fry in lard and s[tritdde with sui^-ar and cin- 

Mohisscs Cah>. 

Two cups each of molasses and sn,i;-ar, one (»f hidtei', five 
cft'p's, five cups of Hour, teas])oonlul of hakin.^- powder, 
tablespoonful of extract of ,ij;'in.J4'er. 

I 1 

Giiiqor Breach No. 1. 

Half a ,5-allon of molasses, half a pound of butter, throe 
lar.u'e t(Mspoons of soda dissolved in cold water, teaspoon of 
alum; Hour to mak'e stiH' <Miou.u'h to roll. Mix early in the 
moriun,ii', keep warm all <lay and l>ake in bi'ead pans. Gin- 
ger can be added or omitted as liked. 



r;iN(il'.li I'.KKAD. 



Clinifcr r>ie(((l. Xo. "2. 

Ifnir :i piiil <>r molasses, hall' a poiitid ol' brown sii.u'ar, 
hair a |)ouii(l of hiiltcr or lard, six'us. llirct' teaspoons of 
cxlractor i:iiii;'er and one poiiiul ol' lloiii'. Jlolland hake in 
square pan. 

Ghujcr Bread. No. ?>. 

Two cups of molasses, one of luiller. four e.u'^'s. four cups 
of lloui', two teaspoonfuls of hakin.n' powder, one 1al)les[)oon- 
ful of extract of i^in.ycr. Koll half an inch liiick. 

(riv(/('r lir('<((l. No. 4. 

One pint, of molasses, teacup of melted lard, a t;.!>lespoon 
of salt, a teacup of i)oilin,i;' water, in which dissolve a 
tal>1espoonfid of alum and same of soda; stir in Hour to 
work; roll luilf uu inch thick. 

Giiujer Cokes. No. 1. 

Gin.2:cr cakes i-e(|uire a modei'ale oven, while snaps re- 
quire a f|Uick oiu'. New Orleans molasses is best foi- cakes, 
and extract, of li'in.ii'cr has <i'enerally more stren.u'th than 
f^-i'ound ^'iupM'. Th(> doui;h should he as soft as can he 

Ginger Cal-es. No. 2. 

One pint of Nov/ Orleans molasses, half a pint of lai'd or 
butter, half a pint of huttermilk, two tablcspoonfuls of 
soda and same of .ground ,i;in.ij;-er. or one teaspoon of ex- 
tract of jyin.^-er. Heat the milk boil in.ii' hot. pour with the 
molasses into a howl in which, should he the soda and i^in- 
ger; stir in flour until it is stilf, then work in the butter or 
lard. Woi'k well, roll out and cut in cakes. 

»..** ^*i^ iN«''ff.fc*Vj.-Wi' 

rsfi^; :i^C(rj?*«wBK5 

. urn—— Ml 


fiTNfJKIv' (• \KKS. 


(riinjcr ('(iltC.s. X<>. '■'>. 

To one piiil of lloiir allow half a pml of molasses, in 
wliicli has Ix'cii (ii.-^so|\t'(i one la Itlrspoon of sotla. Flavor 
Willi oxtracl of ^iii,!;'!')'. ivoll soft and l)ako. 

Gitiffcr Cakes. Xo. 4. 

Til !•(.'(' ('"^-^-s, one cup cai'li of niolasses and suxai", half a 
cup of lard, tlirrt> riiits of itoiii', t wo Icasjxyons of i)akin^-- 
powdoi', one lal)U'spoonful of exiract of ,i;iii;L;vr ; I'oll thin. 

huijar (Jiutjcr ('(ih'c.s. 

Two cups of su.i^'ar, half a cup of hiitlcr. four crrs's, pint 
and a half of Hour, two teaspoons of hakin;^' powder, one 
tablespoon of extract of yin^<;'er : roll thin and bake. 

GhKjer Drops. Xo. 1. 

One cup of lard, one cup of nu)lasses, one cup of brown 
sn.n'ar, tliree e.ii'.ii's, ou(> tal)lespo()id'id of exiract of ^'int^vr, 
one tablespoonful of soda dissoK'ed in boilin.ii' watci', live 
cups of lioui". ^[ix well anil droj) on buttered paper in 

Gf')i(j('r Dro})^. No. 2. 

One cup of molasses, half a cup of brown su«;-ar, half a 
cup of butter, one leaspoouful <^ach of exii'act ;;'in,ii'er, 
cinnamon and cloves, 'wo teaspoonfuls of soda in a cup 
of boiling- water, thi'e<* cups of Hour and two well-beaten 
eggs. Bake in gem pans. 

G/iKjer Cook/es. 

Two cups of molasses, one of melted ]nr(\, one of hoiling 
water, one tablespoonful of exli-acl of ginger, four tea - 
spoonfuls of soda ; add Hour to make stitf dough ; roll thir. 

I I 



(IINCJKI.- SN \l'S. 

(/itKjcr SiH(ji.s. Xo. 1. 

()ii('|)iiit ot" niohisscs, Iwo 1;il»l('s|)(»()iiriils of hird, one of 
^•iii^cr : Id coitif In ,1 boil: wlicn cool add oim* teaspoon of 
soda and lloiii' to iiiakr slilV ; roll lliiii. 

OiiKjcr S)i(i)>s. No. 2. 

n'liicc tahlcspooiifids ol' inched lard, llircc la l)l('spoonfuis 
oT l»oiliii,u' uati'i', one leaspooiilul each of salt, soda and 
;jin,i:'ei': piil in a pini en|)and lill np wllli molasses : si Ir in 
Moiie 1o make don.j^li ; roll and l)ake (piicklv. 'J'lie ion^'ei' 
these cakes are l<ept, the better thev are. 

(ihujcr S)iitps. Xo. ?>. 

Haifa gallon of molasses, one ponnd of sn.i^-ar. on«' |)int of 
melted lard. 1al)lespoon ea<'h of extract of ^in,i;'ei-. cinna- 


and clovt>s. t w () taI»1espoons of soda, tlour to luak 

stiif; roll thin and bake quickly 



„«i^k« u'.immimk4 

I'lX'.M IM l)l)IN(i. 


rifAITKIl XX1V^ 


Jn maUiii;^' itiiddiiiii's i^MT'nl cure slioiild he (aUni to li.ive 
thcni a siu'ccss ; ;i!\v;iys heal l he ci^'^s s('|):i rat el v and mix 
as directed ill iiiakin.i;' cakr. Dried I'nnts used in iiialdin^'s 
need cai-efnl pici^in;^' and wasliiii^'. Alumnds and spices 
sliould tie piilveri/ed. The llaxorin.u' used slioidd he st ron,:^', 
as cooking' destroN's niucli ol' the taste. .\s loi- all other 
pur|)«>ses we lind the exti'acts iiiaiiufact mcil by Steele Ot 
Price tiie most economical and l)est, lor pudding's and 
siiiices. Boiled piiddinij' should l)C boiled in a clot h, allow- 
i lift- room to swell; lirm drilling makes the best pudilin.i;- 
bag. Boiled puddings recpiire double tlM> lengt li of 1 inie to 
cook. Steaming is l)ett<'r than boiling. Thick earthen 
dishes arc best for baking puddings. 

I \ 

Genuine Enijlish Plum Puddinq. 

One pound of muscatel raisins stont'd, one pound of 
sultana raisins, one pound of currants, one pound of fresh 
beef suet chopped line, o]ie jiound of sugar, two ounces 
each orange and lemon peel candied, the rind of one fresli 
lemon, two ounces each of l)itter and Jordan aln:,jnds cut in 
pieces, three nutmegs gi-ated, a toaspoonful of ginger, 
same of salt, a pound of birad-crundjs and thi-ee-(iuai'ters 
of a pound of Hour. IMix well together in a large pan. 
Beat nine eggs, add a glass of wine and slii- iido the 
pu(](l!ng. Wet a pudding bag in boiling water, then flour, 

(HI . 



liiii) I he |Mi(l<liii.i; ill it, lie il ii|) scciirclx' iiiul l»oil iiiiic 
lioiiis. When <l(iiif hfl il oiil of I lie krll Ic and put in <'<il(l 
\v;il('i' ; It't cddl, mil it' I lie si i'iii,i;aii(l I urn on I in a lai';^*' dish. 
ila\(' I'cadN' loiii' oniu't's of inanchcd almonds and slick 
over the lop of the pnddiii;^-. Make a hole in Ihc ccnlre 
uilh a spoon and pour in two www ^•lassos of FitmcIi 
hraiidx' and one over il. Sci'nc willi sauce foi' pliiiii 

CJirisfnids Phi in Pnddinr/. No. 1. 

The rollowin.n' is I ho English m(>tho(l of making' a plum 
puddin.i;'. 'I'hc in^'fcdicnls arc onc-and-a-half pounds of 
raisins, iiall" u pound ol' curnints, hall' u pound of mixed 


peel, three-quarters of a pound of bivad-crumbs, three- 
quarters of a pound of suet, ci.ii'ht v'^-'j:s and one wine^'lass- 
t'ul of hrandx'. l^^'irst, stone the raisins and cut in half but 
do not chop them: wash, pick and dry the cnri'ants and 
mince the suet linely, cut the candied peel into line slips and 
f;'rate down the bread into line crumbs. When all these 
dry in*4-redients ar<^ prepaiunl mix them well to^'ether, then 
moisten the mixture witli tlu> e.ii'.ii's, which should be well 
beaten, and brandy. Stir well that everythini;' may be very 
thorou/^^'hly blended, and press the pudding- into a buttered 
mould. Tie it down tig-htly with a tloured cloth and boil 
for five or six hours. It mav be boiled in a cloth without a 
mould and will require the same time for cooking-. Christ- 




mas pii(l(lii),i4"s ;iic iisiinlly niiulc a few davs Ix'Foic llic.v ai-c 
l'«'(|llil'<'(l I'oi' llir lahlc. W'licil I he |iii(l(liii,i;' is laUcii out of 
llit> |)o1 , liaii;;- it ii|> iiiiiiit'diatciv aixl put a jtlatc oi' saiu'«>r 
iiiKlniicatli so that the water iiia\' drain oil" of it. Tlit' day 
it is to !)(' catt'ii pliiii^<' it into hoiiiiii;' watci- and keep it 
boilin;^' for at least two hours; tlien turn it out (»!' liic 
mouUI and serve wit h l>randy sauce. ( ii (!l»ris1 mas day a 
spri^' of holly is usually placed in the middle of the puddin;^' 
and a winei^'lassful of ltrand\' |)oiired al)out it, which at the 
moment of sei'vin.n' is lighted and the piuldiii,:;' is hiou.iiht to 
the table encircled l)y tiames. 

Chrfsfnids Plnui Pii(hh')i(/. No. 2. 

Beat six o^-^'s vvvy li.n'ht. add a cup of sweet millc. half a 
pound each of ^'raled hi'ead-cnnnlts and sifted Hour, one 
pound of su^^-ar, a pound of beef suet, a pound each of 
currants and stoned raisins. Stir well, urate two nut-me.n's 
and add, witli mace and cinnamon and a ^'lass of brandy. 
Mix well and boil one liour. 

li/n,t Puildincj. No. 1. 

Beat ten e^^'^'s, chop a pound of suet, seed a pound of 
raisins, prepare a pound of currants, half a pound of citron. 
Mix with a pound of staU' bi'ead, a pound of siiii'ar, one 
nutmeg' and a ^-lass each of wine and brandy. Boil four 
hours. Eat with sauce. 

Plum Puddim). No. 2. 

Chop fine a pound of suet, wash a pound of currants, 
add to these one pound of Hour, one of bread-cruml)S, one 
of raisins, a teaspoonfiil of all kinds of spices and a pound 
of sugar. Beat four eg.n's in a pint of milk and jxuir in. 
Tie up in a pudding bag and boil live hours. Eat with 
wine sauce. 

I I 


I ! 




I; i 

I i; 

''>'2'2 I'l.lM IMDIUXa. 

iY/<///. riuldiiiij. So. ;;. 

(Jralf llii'co [)()iiii(ls ol' li-iil hivad, •■ln/[) siuiu' of suet. 
ailcl Ihivi' [)i)uik1s of ,sii,i;ai\ llircc of currants. Tear ol" 
raisins stoiuHl. one pound of citfon, lialf an oinicf cacli of 
nutnu'^', mace and cinnamon, hall" a pint of wine and 
bi-andv each, til I'cc do/.cn ('i;xs. Mix all lo^ct lici- and boil 
live liours. Kept in a cool, ilcy place this |)uddini^' will 
iceep six iiionlhs. 

Plitni PK(J(i/)i(/. Xo 4. 

Soak a cup of dried apples, chop line, put in a bowl witlv 
u cu[) of molasses and let stand all iii,j4iit. In the moi'nin,^' 
aild a upfid of chopped raisins, same of cm-rants, half a 
pint of ninced suet, two ci;'^;'s, ten (Mips of Hour and a 
leacni) of water. Mix in the tloui- befoi-e sifted two s[)oon- 
fuls of bakin.iT powder. Put in l)ai;- and boil two hours. 
Eat with bj-aiulv sauce. 





Plum Pnddim/ Withoid E(j(/s. 

Tako two cups of lh)nr, ouo of bread-crumbs, one of 
cliopjitHl suet, one of molasses, one of swet't milk, talile- 
spoonful of soda, chjves, nntinei;', mace and cinnamon: boil 
two hours in a mould. Eat witli lemon sauce. 

Southern Plum Pudding. 

SW'u 11 (luartof Hour, rub in a mashed li'ish potato. Put 
ill a spoonful of salt and su.a'ar eacli and half a teacup of 
hop yeast; beat six e^',u's and mix in with water to make a 
soft doui^'h. Knead one hour and set t'arly in the morninj^- 
to rise. When liii'ht. kneati in a pound of butter, two 
pounils of raisins, half a pound of citron, a pound of cur- 
rants and one i^rated mitmei;'. Put in pudding' ha^. Boil 
slowly one hour. Eat with wiiio sauce. 

ii*^ 1-frxmiirffli"''*"^'"**'*''* 

Ig&ltSjiiJH I I ^ Wi BMlWft S!^ 

SUKT l'ri)l)IN(i. 

Simple P/mi/ riiddiiitj. 

'I'lii'ce cups of Hour, mic of raisins, one of I)I'()\vm su,t;-;n", 
out' of molasses, one of Slid oi- Ixil Irr. foiii- (',14:4s, tt'aspooii- 
fiil of soda ; mix. l)oil. and .'at willi cold saiui'. 

French PIiou Pn<I(Ii)i(j. 

Take lialf a pound of ln'cf snci . cliop lino willi .'i spoonful 
of lloiif. half a It'aciip of hrcail-rrniiilis : mixed witli six 
ounces of siii;ar. fouf of candied oian.u'c peel anil citron, 
.U'in,i4'er and oilier spice->. live eizu's, a pound of raisins, a 
tablespoonfiil of cream and 1 \vu of inandy. I*nl in a ba^' 
and l>oil foui- liours, lake up and p(uir a .uiass of rum over 
it. apply a matcdi to liie puddini;' w hen on llie table ; coat 
Willi rum sauce. 

lUiiled Pn(l(liu(j. 

One pound of Hour, ("iulif ounces of hnticr, lialf a pound 
of su,y-ar. half a pound of I'aisins, or any kind of di'icd fruit; 
add spii'e. l)oil t wo hours. 

Snet J^iahl /)/(/. No. 1. 

One cup of mohisses, one of mills, one of cliopp(>d suet, 
one each of raisins and cui'i'ants, two-and-a-half cu|)s of 
tioui', a teaspoonful of baking- powdei'. Hteam two hours. 

I I 

I • 


Suel ]'H(](h')i(/. Xo. 2. 

One iMut of suel, one (piart of Hour, teaspoonful of salt. 
Boil cue hour. Eat with rich sauce. 

Bread Puddinxj. 

One (piart sweet milk, one ([uart of bi'ead-ci'uini)s, foui' 
efjfii's, half a cup of siiizar and a teacup of raisins oi- dried 
fi'uit. Hake one hour in pudding- dish. Eat with hard sauce. 


coTTAriK in;r)i)ixa. 

i r 

il . ' ■ 

Economk'dl PnddhKj. 

Talcc four cups of lloiii-, one of siicl, 1 wo <,•' raisii;s. oit^ 
ofdi'icd I'iispbon'ii's or l)la('k'l)tM'ri('s. onc-atul-a-liall of molas- 
ses, and 1\vo Ix'alcn o.u'^'s ; mix all to,i4('t Iht. spice, ami mix in 
two teaspoonfuls of l)akiii.ii" t)o\\(lei- l)efore siftiny tlic Moiii': 
boil three hours. Eat willi liai'd saiiee. 

Batter l^nddiiKj. 

( )iie c.n'.i;', one cup of siii;ai-, two tal)lesj)ooiifiils of biittei'. 
half ;i teacup of raisins, two-and-a-lialf cups of Hour, a 
tcaspoonful of bakhig powder. Steam an hour. Eat with 
hard sauce. 

Cotfarje Pudd()i(j. 

Three cups of Hour aiul two 1al)les))ooi]fuls of baking- 
powdei', ont! cup of sug-ar, tablesjtoonful of butter, two 
eg'ffs, a cup of milk. Butter a pan and steam au hour. 
Eat with hard sauce. 

Steamed Pudding. 

Tliree cups of flour, two of sug-ar, one of soui' cream, four 
0£:g-s, half a pound of raisins, one teaspoonful of soda. Let 
steam two hours. 

Virijinia Pnddimj. 

Three cups of flour, one of suet, one of milk, one of mo- 
lasses, two of raisins, lialf a teas]ioonfiil of soda ilissolsed 
in milk. Boil three hours. Eat with wine sauce. 

AToJasses Piuhtluij. 

One cupful of molasses, one of sweet milk, one of stoned 
raisins, four of flour, two teaspoonfuls of bakiuq- powdei-, 
half a cup of butter. Boil or steam two hours. Eat with 
wine sauce. 

(^)LEK\ OK PU1)I)L\(JS. 


Ciij) I'liddiiiff. 

One Clip of )iiilk', one of ih()1;iss(\s. one of butter, one of 
Hour, tcaspooiiful of l»;ikin>;' |)o\vtlci'. Tut in a luould 
and steam two hours. Kat with wine sauce. 

lloiled Jifi'dd J'ndd/uij. 

Pour one (|iiai1 of milk' o\'er a hc.f of stah' bi'eatl. Beat 
six e.u'.iis, add to the bi'catl : mix. hloui- a [lutltliu.u- l», 
put in and l)uil. Eat with su^ar sauce. 

Kcidm 'kjj J^iK h lititj. 

Iieat three e.u'.i^'s, two spoonfuls of butter, three of su^'ar, 
lialf a cu|) of sweet milk, one cuj) of seeded raisins, Hour 
enou^'h to make a bailer and a leasijoonful of baking' 
powtler. .Fla\(jr with lemon. IJoil four houj's. 8er\o 
^vitll mai)le sauce. 

Indiana Pi(ddiu(/. 

One cup of l)utter, two of su^-ar, tlire(> of Hour, two tea- 
s|)ooid'uls of l)akin.i;' powder, one cup of sweet milk. Fla- 
vor with nut UH'.^'. J'ut in a buttered cake nu)uld and steam 
two hours ovei- a kettle of boiliui;' wat(>r. Eat with sauce. 

Pnjf Pnddi^aj. 

ALix in oiu^ pint of Hour, a teaspoouful of baking;' powder 
and a little salt, w '" milk to make a batter, pour in a 
yreased |)an ; put steamed apples oi' l)ei'i'ies on top, tiien 
pour more batter. Steam half nn hour. Eat with sauce. 

Queen of Puddings. 

One pint of bread-cruuilis, one quart of milk, one cup of 
su^'ar, yolks of four e.ii'.i^'s. a spoonful of luitter. a teaspoou- 
ful of exti-act of lemon. Bake done and spread with a 

I I 





INDIAN l'L'l)I)IN(}. 

laxcr of I'l'iiil jfllv. W'liip the whiles of llic e^'.ii-s to ;i 
IVol li, wil li a ciii) of siii;;ii' ;i lul the jiiicc of a It'inoii, spi'cad 
on lilt' lo|) and l)i(»\\ii. hlat willi orwitlioul saiK.'c. 

h'ic/i lircdd rnildiiKi. 

Slice a loaf of li.i:iil Itfead. s[)i'e;i(l willi butter, piil in a 
pudding- dish, put het ueeii each hi,\ei' stoned I'aisins. cur- 
j-ants and sliced citron. I'.eat ei,i:ii1 e.ii'izs with lour s|)oon- 
fnls of sii,u;ii'. three pints of milk and one nutmeg' ,i;'i'alt'd ; 
pour over the hi'ead. Bake half an hour. Eat with sauce. 

Crc((iii PuddiiKj. 

Mix half a cup of wliite su^ar and one ^i-ated lemon. 
Beat six ei:'i;'s to a froth, mix a |)int of Hour and a pint of 
milk. Stir in a pint of i-ich cream aiul a i)inch of salt. 
Bake in a buttered dish. Eat with lemon sauce. 

Geo)'(/ia PH(Jrli)i(/. 

Boil one (|uart of milk, adtl three ounces of butter, one 
cup of corn meal, half a cup of su,i;ar and molasses each, 
half a cup of raisins ; spice and bake. Eat with sauce. 

Indian ]*nd(J/)i(j. 

l^our enoui^h l)oiliu,i;' water on two cups of meal to wet 

it, then add half a cu|> of l>utter. oi f su,ii'ar, and a little 

salt, two cups of milk, half a cup of uu)lasses. nutmeg', 
cinnamon ami a teacu[> of stoned raisins. Bake tlii'ee 
hours. Eat with sauce. 

Jirotcn To}) Piiddiurf. 

Take slices of stale cake, put in the bottom of a pudding: 
pan, pour custard ovei' it : coxcr the top with meringue; 
bake l)rown. Eat with sauce. 



Qunkiiuj /*!(((( h'iKj. 

Cut twelve oimces of lii^hl l»rt';i(l in slices, heal ei,i;li1 
e^'.^'s 1() a IVol li, si if in hall' a cni) of siii;'ar. a (|Uai'1 of milk 
and (jiie .urated nntme.if. then \h>\\v onci" tlie hread. Lrl 
stand an lioui-, i)Ut in a \n\'j: and boil. Sei'\'e with rieh 

Cabinet PmUIiuii. 

Take lialf a pound ol" stale sponi^'e cake, lialf a cnp of 
stoned raisins, lialf a cup of caiuied |)eaclies. lialf a cup of 
blanched alnu)iuls. half a cnp of cil ron : lay some of the cake 
in the bottoui of a dish oi- mould, co\-ei' with the fruit, put 
more slices of cake, poiii- over half a |)int of milk-, four 
(.."■ii's and a cupful of su.^-ar. Steaui an hour and serve 
witii fruit sauce. 

Custard Pudding. 

Two pints of milk, one cup of su.i;'ar and six eijr.S's. Beat 
eg'<4's and su,n'ai' to^'elhei"; llavor with vanilla. Poui' the 
milk in a puddin.ii" dish, mix in the e,i;\i4"s andsu^ar. Hake 
half an hour. Eat with sauce. 

Delicious Pudding. 

Take two cups of .y-rated l)rea(l-crumbs, two of white 
sug-ar, half a cup of buttei-, one (piart of new milk, six eutj-s, 
and one cup of blackbei'ry Jam; beat all to^-ether, put in a 
puddiniA- dish and bake sliiihtl.v. Tak'e out, cover the top 
first with jam, then with merin.^'ue. Brown in the oven. 
Eat cold with hard sauce. 

Craclicr Pudding. 

One cup of pounded crackers, two tablespoonfuls of but- 
ter, two cups of milk, one Imion. Ileal the milk arul 
ci'ackers. Rub the butter with a cup of sugai- and th<' 

I I 

' .1 





Iciiioii. slii' in llic IxmIcii yolls's of six c.u'.ii's, llioiitlic wliilcs: 
iiiiv all t(),t;('1li('i'. I'lil :i lliick' l;i\('i' of jam a1 llic hotloin 
of a bakin.ii' disii, pour in liic pudding', l)ai<t' Iwcnlv 
niinntcs; cover with ln('^inj^•ue, l)i'o\vn, and eat cold willi 
suf^'ai' and wine. 

J'Jrc's PuddiiKj. 

One pouiui of i^ratod ln-rail-crnnihs, half a ])ouiul of 
suvar. six .';j;',<:s, two ounces of cliojjped citron, teacup of 
l)utt(M', a pound of i-aisins, on(» ,:^rat(Hl nutmeg". Boil in 
mould Ihi'ee hours. Eat with sauce. 

Railroad Fudcliuf/. 

Beat one oiiix, add otu> cup of su.n'ai', one tal>lespooufnl of 
uu'lted I)u1ter. one-and-a-half cups of Hour, a teaspoonfn! of 
bakiiiii' |)owder, half a cu}) of milU. ami one teasijoonfnl of 
extract of lemon. Bake, aud eat witli sauce. 

Dolm 0711 CO Pudding. 

A quart of milk, three tablespooufuls of corn-starch dis- 
solved in cold milk, th«' yolks of live e^-^-s well beaten, six 
tal>lespoonfuls of su^-ar. Boil five minutes, pour in a piul- 
(iin,i;-dish and hake an houi- ; beat the whites of six e^'^s 
with su^ar and extract of lemon, return to tlie stove and 
brown. Eat with sauce. 

Sponge Pudding. 

Take one cup of suj^-nr, three es'P's, one cup of flour, a 
teaspoonful of baking" powder, and half a ieacup of boiling* 
water. Bake in jelly cake tins. Then take a quart 
of milk, two oixs^s, three tablespooufuls of sug-ar, and flavor 
very hi,i4'hly with extract of lemon : boil until thick, 
when cool pour over the cakes, and put on top of all n pint 
of rich whipped cream. Set on ice and eat cold with or 
without sauce. 

ij«{y ^int- 1. . ..aiSBS^fe>';li!g^ftsy^a ^^vlMa?aP!^^ 

FRUIT puodint;. 


Take ono pint ot' milk, 11 \t' c^.i^s, ;i taljlrspoonfiil of I111II cr, 
two of su,i4"ii' and I wo of llonr ; slice applrs or pcaclies t Inn, 
drop in the Initler. J-5oil and rat with sauce. 

dxrnuit pH(l<h'ii(/. 

One pound of curtants, half a pound of citron, a little 
salt, teaspooiiful of su;^-ar, cup of Uouc, four eii'.u's. teaspoon- 
ful of soda, tal)k'spoonful of butlei'. Boil and eat with sauce. 

C/icrrij PfiddiiKj. 

Ei^ht e^'^y-s, a cup of hutt(>r, one (|nar1 of milk. Hour to 
make thick t)atter, a pound of stoned cheni(>s. Boil and 
eat with sauce. 

Bluckhvvrii or Rd.splK'rnj Puddi)t(j. 

One pint of sweet milk, six e,i;-.n's, one cup of hnttei'. a pint 
of Hour and two teaspoonfuls of bakin.i;- powdei'. Make; 
the berries vei-y sweet., mash and stii' in tlie butter. Bake 
and serve with rich sauce. 

Apple PiiddiiKj. No. 1. 

Beat three e<i',ii's, add a cup of su^'ar, a cu|) of butter and 
a cup of sweiM milk, with two-thirds of a cup of st(nved 
apples. Flavor with extract of lemon. Bake in pastry. 

Ap}d(' f^iiddfu(/. No. 2. 

One quart of chopped apples, oiu' pint of Hour, one pint 
of new milk, four e^i;s. Bake and eat with sauce. 

Apple PnddiiKj. N<>. '■). 

One quart of stewed apples worked (]vy, one cup of sup-ar, 
whites of six e^'^s, oue lemon ; put the sweetened apples 

1 ( 


' 41 

) I 




I* ' 





:iti(l N'liKMi III ;i dish, cuxci- willi 1 he ('^■;4s and brown. Eat 
wit li sauce. 

. Ippfc rii</<l/n(j. So. 1. 

St«'\v a <l()/on lar^T soiii- a|)|)lrs, iiiasli and swcclcn. 
Roil Mirt'c pints of milk, six (>.ii-,i^s and foiii' tahlcspoonriils 
orsu.:iar. Put t lie a pplcs in t Ih> holtoin ot a piiddin.i:' dish, 
[)Our tlio ini.xtitro over and hako. Eat witli sauce. 

Ap}tl(' rinldiny. Xo. 5. 

Sill one pint of Hour with a teaspoonl'ul of l)al<in;;' pow- 
der, ml) in two spoonfuls of l)iittrr. make a soft doii.iih 
Willi sweet milk, spi-ead one-half of it <)\er tiie bottom of a 
disli or |)an. Slice li\e or six tart apples and spread over 
thetlou^'h, put in tlie remainiii,t;' doii.u'ii. Steam until done. 
Eat with sauce. Any kind of fi'uit, wilJ make nice pudding' 
pi'epai'cd ill this way. 

MeriiKjuc PnrhliiKj. 

Line a deep puddin.y dish witli slices of cake, put 
a la\«M- of Jelly or Jam o\(>r it, pour a rich custard on 
top and bake a li^ht. l)rown ; ice like cake and set in tlio 
stove to dry. Eat with sauce. 

Fancy Pudding. 

Beat ei^ht e^-^'s with lialf a pound of su^'-ai', half a pound 
of butter, the Juice of one lemon. Line a dish with pull' 
paste, on top lay sweet meats or i)reser\('s, on this pour a 
la\'er of the mixture and another of sweet meats; put the 
mixture on top. Bake and eat with sauce. 

Jellij Roll Puddiiuf. 

Make spoiif^-e cake, bake in a lon^' pan, spread with jelly 
and roll up. Eat with sauce. 


Mollnis' rilihlitul. 


L;iy slices of spoiii;-!' (Mkc I)iit1rir<l ;ii'(»iiii(l :i l);ikiM.^' disli. 
Spread them willi luaniialadc l^'ill t he ccnl re of Hie disli, 
leaviii;;' room fur a ciislard to l)e [»oiired in. l>aUt^aii(i eat. 
with sauce. 

T)-(insi)(irrH/ /'iiddiiH/. 

Heal ei.ulit e,i;'^s. a |ioiiiid of Itiiller, a p(Mnid of sii.u'ar; 
s(>as()ii witli miliiie.i;' and l)ake in pastry. Add cili'on if de- 

Sipjx'/ riK/iliiK/. 

Rnller lliin slices of cake, pnl in a deep pan. spr<'a(l nvov 
wit li currants, raisins and cit ron ; w lien the disli is full poui" 
( .er a pint of milk s\veetenc(|. in which three e,:;-.<4s have 
been beaten; hake lu'owu. Jvit with sauce. 

I t 

Koil a pint of milk, pour in a pint of hoilin^- water, thicken 
with flour and stir in t hi'e(> ounces of i)utter: add nine e,i;-,u's, 
a pound of suft-ai", a ^-lass of wine, with cinnamon and luil- 
meg-. Bake. 

ILtntif PiiddiiKj. 

Eig'lit (^^X^^'s beaten separately, to the yolk's add a teacup 
of Hour, one (|uart of milk, then add the whites and hake. 
Eat with wine sauce. 

Kfn(/s^ Pndditif/. 

Rub one cup of buttei-, three of suijar, five of lloui', 1o- 
g'othei'; beat in live (>,y,i;"s with a cu|) of mill:, a teaspooid'ul 
of bakiii;j: powder, the Juice of two oran.ucs and one i;'rat(Ml 
nntmeg. Bake and eat with sauce. 

• >'>j!i 

roFF'KK nnDixr;. 



Old Tiiiic /'mlih'in/. 

Sc;il(l one (|ii;iit ol milk, pour in tlirrr s|M)()iitiii.s (tf tldiir, 
ht'iil six i'^'^s ill with tliL' juici' of ;i U'liioii. Hake Iwciily 

Lifjhf ]*n(/(li)if/. 

Tal\(' a pint and a hall" of milk, two cups of flour, foui* 
<'.u'.i;s, and one la lilcspoont'iil of iiicllcd hut tcr : mix and l)al<o. 
Kal uilli wine sauce. 

Poor Mdirs PiiddiNf/. 

A pint ol' sour milk, six c,ii\i;'s. a cii|) of bullcr, two of 
su^s'ar, tcaspoonrul of soda, liall' a ^^'ratcd mitnic,!;-; put in 
floui'to make batter. I^ake and eat with sauce. 

Angpls^ Pnddiiu/. 

Two ounces of flour, two ounces of suii'ar, two of butter, 
a pint of cream, w Idles of three ei^'.i^s : bake in small putty- 
pans and send to the table co\-ered with icin^\ 

Cojfee PiidiliiKj. 

One cnp of strong- cod'ee. half a cup of butter, one cup of 
su.ii'ar, four e,i4'.i4's. thr(>e cups of flour; bake in Jelly pans, 
^lake a lillin.t;' of a cup of stron,ii' collV'cadd a <-up of cream; 
put oN'cr the lire, thicken with two spoonfuls of flour and 
two of su^ar. Beat ten e.ii'.ii's and pour t lie mixture over. 
Spread between the cake. ice. and eat with sauce. 

Brown Pcfti/. 

Scald two cups of ci-umbs in a teacup of milk, mix in 
two cups of chopped apples, one of su^'ar, a spoonful of 
melted butter, cinnamon and nutmeg-. Bake quickly and 
eat with sauce. 


oii.\.N(.i': n i)i>i.\(, 

Orniiffr I'liildi IK/. .\ii. I . 

( ii"i1t' 1 lie rind of two (ii;iii,i;i'>,. stiucc/.c in the jnici' iind 
<»n(' l('nit»n. Mix with a pound ol' >n.u;ir, ;i |)(>inid oT Indlrr 
iind lilt' \'(>ll<s (»r ;i d(i/rn t';^,:;s. iSakc, spread omt with 
nu'i'in.ii'uos, Ui-own and cat with saner. 

()r(tii(/(' Piit/d/tHj. X<K I. 

M^ilst' 1 lircc lai'.uc oranu'cs and cnl in small |)it'i'es, put in 
the Ixvttoni of a pnddin.i;' dish, sprinlde thick with white 
sn^'ai'. Make a plain enstard and ponr oxer. Let icool and 
oat with wine sauce. 

Oranf/i' l^nddiiKi. Xo. '■'>. 

l^lke one enp of po'\(lered ci'aek'ei's, one of hidter, one ol' 
SM,ii'af, tlii'ee e,i;',i;"s, the jniee and iind of two oran^^'es and 
half a enp of nnlk. .Mix ad loiiei her and ImiII half an honi'. 
Kat with hard saiiee, HaviM'ed with exir'. ' of (nanx*'. 

()r<(U(/(' r>i(/(/in<j. X<>. 4. 

Put t hree oran.u'es and two lemons in a .liallon of water. 
|-)oil till the I'inds are tender, lake 1 hem onl, slice Ihin, 
riMnoN'e the seed. I'nl a |)(»nn(l of sn:4ar into a pint of 
water. Slices ei.u'ht or ten apph's and pnl in: stii' all to- 
^•ether until tiMider. Cover a puddin,^' dish witii pull' paste, 
put ill the fruit, poui- over the syrup and bake. Eat with 

Oranije Puddinq. No. 5. 

Strain throu,i;'h a coarse sieve the Juic(^ and |)idp of ei.i^ht 
oran.i;'es, add the Juice and .icrated rind of two lemons. 
Dissolve one oiinct> of i^-eJatine in a teacn|) of hot water, 
when cool add to the orani^'cs. with a pint of clarilied suii'ai'. 
Stir and [)om' in a mould ; set on ice. When the pnddin.y- is 
turned out garnish with bon-bons. 

I ; 

I > 



Kiss /'H(/(//lti/ 

I'oil on(M|u;n't of milk, slii- in loiii' liihlcsjxioiiriils nl' corn- 
slaicii ;iii(l t lit' ,>()lks of lour btMlrii t'^';;s. ll;i\»' t lie whites 
bcalcii still', will) a tt.'acuj) of sii;;'ar aiul two toaspooiifiils of 
extract of van 11 la. 

AVf/ 1*11(1(1 i IK I. 

Half a poiiiul of \\<^s chopprd line, a tcaciip of ^ratod 
hrrad-crunihs, half a pound of su.i;ar. teacup of melted 
l)utter, live ounces of candied orauiic peel and citron, one 
nutmeg- ^'rated, live «'K«s well heaten. Steam live hours 
and eat with wine sauce. 

P/llcd/ipJc PilddiiKi. 

Heal t he \ oiks of six e.ii'us. (Jratehalf a pound of pine- 
apple, add to it a cupful (»f sunar and one (»f hot cream; 
mix all to^'ethei', set into a kettU' of boiling- water and stir 
until it he^vins to thicken, then rem<)\e from the lire, set in 
ice for six oi- ei,;i;hl hours; when cold add a pint of \vhi|)ped 
cream, mixin,:;- it throu.uh the pudding', also whip the whites 
of the e;Li'^s toastilf froth and beat in. Poui- in a mould 
and set in ice a,ii'ain. When solid turn out and eat with 
cream, flavoi-ed with extract of pineapph' and sweetened. 

Lemon PuiUUiKj. No. 1. 

Take stale bi-ead, ^rate a leacu])ful, put in a bowl with 
one pint of milk, two lablespoonfuls of butter, one cup of 
su^'ai" and four e^'.t;s. (ii-ale two lemons and mix in, pour 
in a buttei'ed tlish and bake. Eat witli sauce. 

Leuioii PiKhliuff. No. •*. 

Stir the beaten yolks of six ei;f^s, one cup of su^;m , half 
a cup of water and two^Tated lemons to^-ether. Soak si- 
crackers in warm water, kiy in the bottom of a pan, pour 

I,KM<»N n l>IM\(!. 


('iist:ii<l o\«'i' .111(1 l>;ikr. ( 'n\ cr w il li iiifriimiir iikkIc of sii- 
;4;ir and 1 Ik- whites (»!' I lir c^.u's. h!al \vi) li saner. 

hcninn l'ii<hli)i<i. So. '•\, 

Take the Juice and rind of one lenntn, a eu|>rid ol'sn.ii'ar, 
three e;;',i4's, ten hii.i^e la Itlespodnlnls of iloui", one pint ot 
I'ieli milk; mix all t(>i;etlier. Line a deep pn(hlin,ii' di>li 
with pidV paste, pdur in the enstard, l)ake nidil done. 
Cover with nierin;;\ie. Sei\i' \sith cream sauce. 

Ij<>)ti())i riidiliiKj. Xo. I. 

Beat six ('^"^s, a teacup of su.^ar, a tahlespoonrul of Hour, 
same of butter, a pint of l)utternulk. l*'la\'or vcrv hi.n'hly 
with extract of lemon, liine a (IInIi with slices of stale 
('aU(», pour in the puddin.n', hake t ill done. ( 'o\er the top 
with mei'in,i4"ue. I'rown and eat with sauce. 

Lt'iiioii Mci'/iii/iic l'n<hliti<i. 

(irate two lenu)ns, heat t he yolks of six e,y'.i;'s, two cups of 
su^"ir, half a cup of hutter and a tahlespoonful of ci'eam. 
Line l)ottom and sides of a pudding' dish with stale cake, 
pour in the puchlinu', l)ak'e tweuty minutes. Cover with rich 
morin^'ue and hrown. 

Citron I'luhliutf. No. L 

Heat the yolks of ten e.i4',ii's with a pound of su:;"ar and 
half a j)ound of l)ut1er. Cut a pound of citron in pieces, 
stir in. Line a puchlinu- dish with stale cake. Pour iu the 
mixture and bake. Kat with sauce. 

Citron J^nddintj. No. i. 

"Beat the yolks of seven e^-,i;s witli a pound of su;;-ar and 
lialf a pound of melted buttei', soak three grated crackei's 
in a cup of milk, mix to paste and put in with the ei:!:s's and 

I I' 



coroAxrT itddtng. 

siii;';ii'. Add :i .u'lass of wine ;iiid one uraU'd iiiiliiic.u-. Lint' 
:i disli with ricli piilV paste, coNtM- tlic boltoiii with sli<-(<(l 
citron, pour the niixliirc over and i)ak('. Spread the top 
will) rich nicrin,i;iic and a teacup of liiiely cho|)ped citron. 
Eat: with sauce. 


\imnnd Pnd(U,><j. 


1 ; 


]\[ake a sponp' cake, bake in a lon^- puddin;^- pan so it 
will not l)e more than two inches thick. Hlancii a pound of 
almonds, pound them in rose water, mix with four grated 
crackei's, six e.ii-;^s, a pound of l)utter. a pound of su.^ar and 
a small <ilass of wine. Pour on the cake; set in the oven 
twenty minutes. Cover with nuM'in.J4ue, llavoi'od with ex- 
tract of almond. 

Cocounvt Piid<b'n</. No. I. 

Take half a pound of ,i;-i-ated cocoanut, half a pound of 
l)utter and su,i;ar (>ach, the whites of four e,ii-,i:-s, a small 
"•lass t)f wine and a teaspoonful of (<xtract of rose. Bake 
and serve with wine sauce. 

('(xuKnnif Piiddini/. N(). '2. 

Grate one cocoanut (save the milk), boil a quart of n<nv 
milk and pour over the cocoanut. l^it live e^>;s, a cup of 
sn^-ai', a tai>h'spooufid of butter, two t(>aspooid'uls of ex- 
tract of vanilla, with the milk from the nut. Bake in a rich 
puir paste. Eat with sauce. 

Cocoanut Pudding. No. :?. 

Grate one pound of cocoanut and mix with half a pound 
of stale cake-ci'umbs ; beat six e^vLj's, half a pound « " sii^-ar, 
half a pound of butter and a ^lass of wine topretht r. Stir 
with the cocoanut and bake. Sei-ve with wine sauce. 








Cocoiiinil riiiUliini. Xo. 4. 

One poiiiul of siiii-ar, half a pound of biiltcr, half a pound 
of ^•palcii coc'oanut, lialf a piiil of d'cani, the Juirc of one 
ItMiion, a loaspoouful of cxtracl of \aiiilla and (Mij'hl (',i;-,us. 
J^cal all to.^'ctluM' and l)ak('. Coxt'i- with thick incrin.^uc, 
ovei' which sprinkle yralod cocoanul. Eat without sauce. 

Covoanut PmhliiKj. Xo. 5. 

One <4"i"iled cocoanul, one larii'e cup of su^ar, half a cup 
of melted Initter and six e.ii',i;s. IJake an iioiii'. 

S)i<)ic-/Uil! Pii(/(/iii</. 

Boil one (piaii, of milk and thick'eii with rice Hour. Reat 
tlie yolks of four eii'i^s with lliree tal)lespoonfids of su,i;ai'. 
Mix all to^'elher in a puddinn' dish aiul i>ake. I*>eal the 
whites of llici e,Hi;"s lo a fi'oth, aild four tahlespoonfuls of 
su,ii'ar, and half a teacup of rice well hoiled : llavored with 
lemon. Drop in little halls over the puddiiij;-. Set back in 
the oven to brown. 

I t 

Chorohite Puddimj. Xo. 1. 

Scrape line foui' ounces of chocolate: add nutnu'i;' and 
cinnamon. J^ut in a sauce-pan with (piart of milk, let l)oil, 
stii' in a pound of suivar. Take from the lire and l)eat in 
the whites of six e,i;;4s. Mix, pour in a pan and l)ake. Kal 
with sauce. 

(Viocofdfc rii</(lin(/. Xo. 2. 

One (piart of milk in which pid a teacup of i^-rated bread- 
crujnbs, twel\e s{)oonfuls of ,i;rale(l chocolate, the volksof 
six eii'^s, a teacu|.) of su^^'ar and a teaspooid'ul of vanilla 
extract. Let come to a boil, pom- in a dish and bake. 
Cover the top with merinjj;ue, lUivored with vanilla. 




C/iocoIdh' I'liddiiKj. Xo, o. 

Boil one |)iMl (»r milk: add hnll' a Irat'iip ol" l)iittor, one of 
siii^ai'. Ilifcc oiiiu'cs of ^ralcd cliocoialc Boil, wlicn cool 
add llic \olks of four v^'ii;s. Pour in a |)Utldin.<4' dish lined 
with slices of cake. Hake, cover with nieiini;ue and bi'own. 

Ch(>c()l((fi' PnddiiKj. No. 4. 

Take a (luart of milk, liii'cc lal)l('spooid'uls of cofn-starch, 
half a cnp of su,i;-ar, llavor 1o laste. Lei l)()il and pour oiil 
half in a bowl ; add to what I'cmainson the lire, one l)eaten 
e^'^' and two ounces of vanilla (diocolate. Put in a pan in 
alternate layers. P>ake until linn. Kat with cream sauce. 

CJlocoldfc PlKld/HlJ. Xo. ■). 

One quart of milk, eii^ht e,i;jj;s and one cup of suiiar l)oiled 
to^'ether, thicken with a tablespooid'ul of c(Mn->.tarcli. ^lix 
in a cup of warm water three- sjtoonfiils of .n'rated choco- 
late. Poui- in a dish and l)ake. Covei" with meriui^'ue ; 
brown in the oven. Eat with sauce. 


Bice Pii(hJi)i(/. Xo. 1. 

Take a teacup of boiled rice, thin with a pint of milk and 
two tablesjjoonfuls of melted butter. Peat the yolks of six 
e.ii'^'s, fj'rate one lemon am' mix with the rice. Hake li.::htly. 
Real the whites with a cup of su.nar, spread o\er the |)U(1- 
din^i;- and l)rown. 

Bi'cr Pi(<hliii(f. Xo. 2. 

Boil one cu|) of rice for half an hour, tluni pour in a (|uart 
of milk and sinunei* slowlx . Put in four teacups, let cool. 
and take out . la\' t>n a dish, on t he top of each make a n open- 
ing- with a spoon and lill with Jelly ; then p(»ur into the dish 
a custai'd. Let cool and eat with sugar and wine. 


i aaas 


^^iiiS'/jjjBa p . ' i ff a teTfc l Bte j."' ' 

R1("K I'UDDIXr.. 






nice Piuhh'iKj. No. 3. 

Boil a leaeii]) of rice in a (|iiai1 of milk ; aiid a pound of 
sii^ai', luilf a pouiicl of l)ii11('i' and six ej^'^'s. Flavoi' to 
taste and bake. Eat witii l)iiltei' sauce. 

Rice Piifldfiu/. Xo. 4, 

To one cup of rice boiled in a pint of walei*, add a pint of 
milk, llie yolks of two ('^'.^'s, baif a cup of su.^ar, and a tea- 
spoonful of extract of lemon. Put in a pan, l)al<e slow I \ , 
and cover with mcrin^'ue, sweetened and tlavored. 

Rice Pn(J(h')i(f. Xo. 5. 

Soak one cup of rice four hours, drain, and put in a deep 
pan ; add one cup of suu'ai'and iialf a .nailon of milk. Flavor 
to taste. P)ai<e four liours in a vcvy sUiw o\(mi. Spi'inisb' 
the top with sui^-ar and .urate nutmeg- over. Kat witbout 

Rice Ptuldin<i. Xo. (i. 

Boil three cups of rice in a ([uait of milk ; when tendei- add 
a |)int of milk, two cups of su,i:"ir, a .i^-Iass of wine, lialf a 
cnp of l)utter, lialf a pound of seeded raisins, a pound ofcui-- 
I'ants, half a i)ound of sliced cit riui, a teacup of urat(>d cocoa- 
nut, half a pound of l)lanche(l almonds ixninded. Heal ten 
e^'ii's (leave out the wbites of six) and mix in. Pour over 
a teacup of brandy. Put in a pan and bai<e two liours. 
Make mei'in.iiue of the six e.ii'iis and a teacup of siii^ar, 
flavored with extract of nutmeg-. Eat without sauce. 

Tapiocd Pfi<J<Ji)i((. X<k 1. 

Wash a teacup of tapioca in waiin water and let stana 
half an hour. Then stir inaiiuart of milk, four e.y^'s, tal)le- 
spoonful of butter and a teacup of su^ai". Bake two hours. 
Eat with sauce. 




-: g i W '! cnCT « »im, t ii ij) m «iM 



Tdltidcd /'inhliiKj. Xo. 'I. 

Fill M piiildiii,:;' (lisli with slices ol' sImIc (•ai<t'. ScallcM'ovci" 
liair a poiiiid of seeded raisins. Soak ()venii.i:lil four laUle- 
spooiil'ids of t:i|)i(»ea, hoil in a <|iiaft o\' niilU, in uliieli heal 
the yolks of I'oui' e,u-,n-s, a 1al>]esp<)()nl'nl of su.i^ai', and a 
tabh'spoonrul of exlrael of lemon; [)oni' in the disli and 
bake lialf an hour, ("ovei' uilh nierin,i;iu'. sweelened and 

Titpiocd Pn<l(/i)i(f. Xo. ;}. 

One cup of iapioca soaked, one (juarl ol' milk, yolk's of 
foure^-,i4-s, wiiilesot' two, enplnl of sn.i^ar, two lai>lespoonfnls 
of ;n-i'at('cl <'0('()ann1 . P>akeliairan hour. ('o\-ei' willi luer- 
iui^'ue, sprinkled with cocoanut. 

Soak a eui»rnl of lapioea : sel near llie lire 1o k'e(>|) warm. 
Peel and core six apples: slew imtil lender. I*nl them in a 
puddin.14' dish, iill the holes with suivar and grated nulniey. 
S vtH'ten the tapioca. p(tur oxer the apples and bake an 
lioui'. Eat with cream anil siii;ar. 




}f<(iii<><-(i r>i<hJ/H(/. 

Soak a cupful of manioca in sweet cidei-: put in the stovi; 
tosimmci". While it iscookinu, peel, core and (juartersix 
ap|>!es; stew t hem till lender. ]\Iixwith the manioca, put 
in a dee|) dish, heat two ei:<;s with a s|)(tont'ul of cream and 
a teacu|) of i)i'eail-crund)s and spread oxer top. Bake an 
lioui' and eat with sauce. 

S(f(/(i ^iidfJinff. 

Boil half a pint of say-o in a <piart ot milk. F^il some 
stewed apph's in a dish, pour the saj^oover and bake. Eat 
with sauce. 






Arrotvrooi Pmh/iiir/. 

liuil a (|iKii't of inilU ami lliickcii with ai'i'owi'ool . Add 
llic yolks of six e^^s, half a pound ol" sui^ar, half a pouiul 
of butler and one t;'i*atod iiutmof;". Bake in i)astr_v. When 
(h>iit> eovei' the top lirst with choppeil citron and then 

Fariuit Piiddiiuj. 

l>oil a (iiiai't of milk, Ihirkcn wilh fai-ina, add one cupful 
of su.ii'ar; take from the lire and slir in four e,ii'i;'s. Flavor 
Willi exti'aci of uulnu'.u". l^ake. Sift su^'ar over the top 
and set back iu the stove. Kat c(tld. 

MdCKi'oni Piuhh'ng. 

Boil one cupful of i)r()k»Mi macaroni, pour o\(M' a (piart, of 
milk' and let simmer; remoxc fi-om the lii-*', l)eat in four 
en'.^s, a cupful of su.n'ar, a tablespoonful of butler and ;i 
teaspooid'id of extract of vanilla. Bake and eat with 
cream sauce. 

Gelatine Pii<J<liu<i. 

Dissolve one ounce of ii'elatine in one pint of milk. Beat 
the yolks of six t',ii.i;s and stir in with half a piuiud of sui^'ar. 
Flavor a (piart of whipped cream with extract of \aiulla 
and stir iu when cool; add the whites of the e.ii^s beaten 
still'. Eat with wine and sui^ar. 

! I' 
I •' 



Siioir PiKhliiirj. 

Dissolve half an ounce of .i^elaline in a pini of hoi water. 
Let cool, then add the whites of three ei;'^s, tlie Juice of two 
lemons ami a teacup of su,L;-ai' ; jiouv in a UKUiId. Make a 
I'ich custai'd. Flavor with extract of \anilla and |)our 
over the gelatine. 





Jri.sli Potato J'ti(/(l/u(/. 

Take our pound of luaslicd |)otatot's, one pound of sn.ii'ar, 
two cups of !»iill('i', a teacup of cream, ^ix c.ii'^s, a small 
.ylass of brandy. Stir all lo^'cther and bake in a rich i)ulf 

Siceet Potato PiaUtiiaj. Xo. 1. 

Two i)oun(ls of boiled sweet potatoes, mashed and rubbed 
with half a |)onn(l of butter, in which mix six e,ii\i4's, a tea- 
cu{) of milk and one .i^rated lemon. P)ake and eat with 
wine sauce. 

Sifcet Potato PiKhtiiif/. Xo. '2. 

Grate one (piart of raw sweet [)otatoes, mix witli three 
cups of su.ii'ar, oiu* cup of l)utt(M', half a cup of Hour, a (|uart 
of milk, ten e,i4'^s well beaten, and a teaspoonfid of extract 
of vanilla. Bake in puddin;n' disJi. Serve with sauce. 






Fruit Rotts. 

Make a I'ich pulf paste, i-oil thin and cover witli l)er)'ies, 
clierries. ai)ples or any kind of fruit desired ; I'oll up and la\' 
in a pan, spread bits of butter oxer the top, sj)rinkle with 
su^'ar iiid |>ut halfa teacup of water in the pan. Bake and 
eat '.v;th sauce. 

Ap})li' ni(iii])t/ii(/s. X(K 1. 

Make a short dou.i^h, cut in pieces. Put tart apjih's and 
ivrap in the dou^li. Drop in boilin.^' water. Eat with 


Apptc DnnipIiiH/s. Xo. 

Put into two cups of IU)ur two teaspoonfuls of baking 
powdei". Chop half a ])ound of beef suet and stii' in tlie 
lloui'; wet with one cup of water and mix in a firm dou^h. 
Line six well-buttered cups with the paste, slice six sour 


AI'l'I-K l)lMI'MN<i. 

O I.I 

apples, sprinkle with sii,u-ar, till tlic ciip.s willi apjilcs and 
(■oxer tilt' lops with ciMisl. Slt'ani llicni an lioui-, tlicn liii'ii 
ri'om till.' cups. Sin su^ai' onim' and cat with saui'c. 

Boiled Apple Dinnplim/s. 

Make a <i'oo(l bakin;:' powdci- crust; peel and coi'c sonic 
^'ood tai't apples, roll out the ccust, place apples on the 
(h)U^'li, till each caA-ity with su.^'ar, c!icase each apple in 
coatin.y of crust , press toij-ether and di'op in hoilin.i^' water 
or steam. Eat with snu-arand l)ntter. 

Jjdixcd A}t])li' /)iniij}lin(/s. 

Make as for boiling-, put in a pan so they will not touch, 
and l)aUo brown. Eat with cream sanci-. 

Rolled Apple l)iiniplii)(/s. 

Peel and chop some tart ajjples, make a rich crust, roll 
hair an inch thick, s|)read with apples, sprinkle with su^-ar 
and cinnamon, cut. in sti-ips two inches wide, roll up hke 
jelly cake, set the i-olls in a pan. put a teaspoonlid of butter 
on each, put in a moderate oven and bake. Eat with buttei' 
and su<;'ar. 

PeaeJi I)iini})Ii)i(f.s. 

Make .ijood hakin.n" pow<ler ci'ust, roll out, cut in pieces, 
on which put canned peaches or peach preserves, put a 
tablespooid'ul of i)uttei' and su.ii'ai- each with the peaches. 
Draw t lie ed,ii'es lirmly tout't her ; bakeiii a deep dish, jvit 
with sauce. Baked api)le dumpling's may be made in the 
same wav. 


1 1 










Pudding Sauce. No. 1. 

]\Iix the yolks of four e^-^'s, four tal)los|)ooiifuls of su^ar, 
one of lloui- and two cups of uiilk. iSut on the lire and stir 
until thick. Flavor to taste. 

Puddintj Hauce. No. i3. 

Beat to^-etlier four tal)les[)oonfuls of su^ar and two 
ounces of l)utter ; stii- in a teacup of boiling' water. Stir. 
Flavor to taste. 

Cold Scnice. 

Half a pound of butter and half a pound of sugar beaten to 
a fi'oth. Flavor with exti'act of almond. 

Good Sauce. 

Half a pint of milk well scalded, half a pint of sugar and 
the yolks of two eggs. Flavoi- with vanilla. 

Whipped Cream Sauce. 

Whip a pint of tliick sweet ci-eam, add the beaten whites 
of two eggs ; sweeten and llavor. 

Hard Sauce. No. 1. 

One cup of butter, three of sugar ; beat very hard. Fla- 
vor with extract of lemon. 



Ilttnl SdHcf. Xo. '^. 


Beat the whites of six e^^-^s still", ;ui(i two ciiits of su^ai-, 
half a cup of creamed butter and a tnljlespoouful of extract 
of rose. 

Foil mi u(/ S((uc('. 

Beat the whites of three e,i;'^s, uielt a teacup of su^ar in a 
little water, let boil. Stir in one ^lass of wine and then tlic 

French franco. 

Cream a pound of butlei-and stir in a pound of su^ar; 
add one beaten ♦'^•^' and a .i^ili of wine. Lot simmer. 
Grate a nutmeg- in. 

Wiiie Sauce. iVo. 1. 

Dissolve a pint of suf;-ar in a little water, boil, add a lump 
of butter ; stir in wine to flavor. 

Wine Sauce. Xo. .1. 

Half a pound of butter, yolks of two beaten e^^'s, nine 
tablespoonfuls of brown su^ai-, two glasses of wine. Let 
simmer on the fire a short time. 

\i 1 

Cream Savce. 

One pint of rich cream, half a pound of su^rar, tablespoon- 
ful of butter, one g-lass of wine. Beat all together. 

Lemon Sauce. 

One pound of sugai', thi-t'c ounces of l)utter, half a teacup 
of water, Juice and rind of two lemons. Boil, and Iieat in 
the yolks of two eggs. When cool add the whites of two 
eggs beaten stiff. 




sAUCKs KuK rrF)i>?\r,s. 

1(. t,: : . 

f ' ■ ^ 

4:^ :i 






Hoi/rd l'ii(l</int/ Stiller. 

Huil one piiitr of waU'i', IkiH' ;i ixniiul of sii;i';u', atifl an 
oiiiKT of hiitlci'. Heat; tlu; yolks of llncc c^'^s. Rcmovo 
the pan from the lire and poiirparlof conlt'nls <»ii llic ('^'jtirs, 
lluMi pour all lo.ii-ctlu'r. Set on Uw liri' till it tliicUens. 
Flavor with vanilla. 

Majjie Sufjar Sance. 

Melt lialfa |)int of maple sn^yar in a teacup of water. Lot 
simmer, and add lialfa cup of l)ulter ; ^i-ale in one nutmeg; 
l)oil up once. 

Jcflf/ Sauce. 

^felt one ounce of su^^-ar and two tablespoonfuls of jelly in 
li;;lf a pint of boiling- water. Stii' m a teaspoonful of coi-n- 
stai'cli ; l(>t come to a l)oil. 

Ornnfje Sauce. 

K\\ ract 1 he jiiicr ofau (U'an.^'e and mix with yellow su^'ai- ; 
foi'in a l>;iil ;;imI icit hack in the peel. Sej-ve with cold 

riunapple Sance. 

Mix two spoonfuls ofhutterand four of su^-ar ; flavor with 
exti'act of pineapple; form a pyi'amid and shape like a 

Strawberry Sauce. 

Haifa cup of huttej", two of su^ai- and one pint of IVesh 
oi" canned strawberi'ies. Beat butter and sug-ar to a cream ; 
stir in the berries and the beaten white of an egg-. 

Peach Sance. 

Poui' peach Juice from a can, add sugar to thicken, and a 
few drops of extiaet of bitter almond. 

SAUC'KS KOK l'll)|»IN(JS. 


C(H'(K(tHl/ S((f(('f'. 

Two t;ihlos|)0oiifiils of hiittcf, ;i cup of sii.Ji'ai', ;i t;il»l)'- 
spoonfiil (»r Hour, milk ol' one cocoaiiiil, witli ;i Iracuprul of 
llic nut ii'ralcd. Let siniuicr fiNc ininulcs. 


DhcIicss S((nce. 

Boil 1 wo ounces of ;i;i'atc(l choiolatc in half a pint of milk ; 
l)ca1 llic yolks oj" two c^'^i's witli lialf a cii|) of su.n'ar; stir 
thick as lioncy. P^'iavor with extract of vanilla. 

Sauce aii.i' Qdufrc Fni/'fs. 

Remove the rind of one lemon and one oran.^e, cut in 
small slices, I'emox'e s«'ed and lay in a l)o\\| ; peel, core and 
cut in slices two sour apples, which add to a pint of wine 
sauce; simmer till tendei", then add a i'U|) of seeded raisins, 
the pieces of lemon and oi' with peel cut in shreds ; hoil 
in a little watei- then add to sauce afterstrainin^. I'ut in a 
tal>lespoonful of almond extract. 





1 :; 

- : 






( )|H' ,i:i'(';i1 sccitI in iii;il\iii,:4' ,m><»tl |>:isti'v is Id li;iii(llr i1 as 
liltlf as |)(i>sili|r. 'I'lic hiiticr or laid used in pasliv should 
!)(' swccl and solid ; 1 ho i>oa id upon w liicli il is i oiled si ion Id 
he hard and snioolh. and nf\rr used Tor an\ ollior purpose. 
To make pidV paste t he l»nl ler and paste should he so separat- 
ed as to Miakt' the greatest nuinl)er of la\ rrs. and I he hulter 
should 1)0 kii<'(«l('(l, not rolled in. Short past<' is inoi'e 
\vh<»l('souM' than pull' paste and is more easil,\' made. The 
water used in' pasti'\- shoidd he \ov\ eold and 
^•raduallv mixed throu.^h. Alwavs roll with a wcll-llouicd 
rollin^'-pin. Kruit pies shoidd i)el)aked in a moderate o\-en, 

l'i<' Crii.sf. X(,. 1. 

To one pint of tlour add one teaspoon In I ol l»akiii.i:' powder, 
ndx in a teaeu[) of l)utter oi- lard, wet with ice water; 
sullleient for two pies. 

Pic Crust. No. 'i. 

into one quart of sifted Hour and a teaspoonfiiJ of salt, 
rill) a teacup of lard, add ice water to make a dry paste; 



Pie Crusf. No. 3. 

Three cups of sifted Moui', tea spoonful of bakin;H" powder 
a pincli of salt, one cupful of cream, half a teacup of butter 
mix, and roll thin. 



ri I r I'ASTH. 


/Vf ( 'rn.sf. A'n. 4. 

Four t«'nrii[)s of lloiii-, oiic df linn l)ii1hM\ one of lard, a 
little salt ; mix with a teacup oT ice uatei'. Do not liaiidii', 
cut with a knit'c 

PHf Pdsf,: X(K 1. 

Silt t hire (Mi|ts of Hour, a Iraspoonlul of haUiM;^' powder 
and a little salt . Mix t he Hour with t he e^>;'and ice water, 
roll out and lay on the hiitler in small hits ; fold uvci' and 
roll out until all the hutter is used, i'ut on ice twenty 
minutes; roll hall" an inch thick. 

; 1^ 


ruff histc. No. 'I. 

One pound of Hour, to l)e made up with ice water, one 
pound ori)utter; spi'ead ovei-lhe don;^li four or live, times 
and roll. 

Puff r<(sh'. No. '^. 

One pound of sifted Hour, one of hutter folded in a cloth 
and |)ress<'d to remo\e the moisture. Sift the Houi' on a 
hoard, in the centre scpiee/e the juice of a li'uion, and add 
the healeti yolk of an vix*x ; stir and pour in ice water until 
the paste is stilf. roll out smooth, spi-ead the l)utter ovei" 
half the jiaste, la\ the other half o\-er, and j)ut on ice lifteen 
minutes, then roll out, and double in three parts on which 
spread butter and fold over. Handle as little as possible, 
and keep on ice until leady to use. 


Al'IM-K I'llv 


rir r/diii ri<'. 

^rix li.ilf a Icaciip oT while sii,!4af and a spoonful of lloiii', 
spi-inlslf o\ci' the l)o11oni cnisl, llicn add the |)i(' | laiit ciii 
(iiic ; spi'inklr nioic sn.i^ar. I5ak<* an lionr in a slow ov<'n, 
or slew 1 lie pic plan's l)('f<.n' piillin;;' in Ilic <'iMist. 

Aj)pl<' Pic. No. 1. 

T^'el, nIicc, and stew rip(> Jnicv apples, niasli and season 
with nnlnie,^-, Mil Hiecnisl ;iiid lt;il<e done. Whip three 
e.i;'^'s t(i a Iro h. su eeten, llavor, and put over the |)ies. Set 
in oven to brown. 


Appli' /'/'('. No. 'i. 

IV(>1 and slice very thin, line pie pans with crnst, put in 
apples, sn.ii'ar and a little water. l-Jake until tlie apples aj-e 




Fcndi I'll'. 

Line pie tins Willi pull' paste, till v\ii|i pared peaehes and 
! o\-er with su^'ar; put on a crust and I'ake. 

Pnnw I'lc. 

Wash the pi'unes ilirouyh two waters. SteA'- with su*::ar 
two hours. Whcii M<Mie poiw in tin lined with pie-crust. 
Add a 1al)1espoonrnl ' !' butler, co/ei' with a to]) ])as|e aiul 

Bi.ACKnKiiiiv iMH. ;'.;>l 

!)(())> son /Vr. 

ScmNI 1 lie (l;nns(>ns ;nul sft :isi(lr to cool. I'likcoul stones, 
sweeten ;in(l put in pie tins lined with paste. Ured^'i' w it li 
Hone, pni on a rich top eenst aial bake. 



Chrrr// r/,'. 

Seed the elieeiies and scald in their own Jnice. sweeten 
:nid ponr in deep pie plaleslined withci'nst. SprinUle with 
flonr ; cover wit h lop crnsl. 

Cnrrnn ?ie. 

Wash and tiioron^uhis' pick, sweeten and put in a l)akin,:r 
dish, ponr over l)oilin^' water, line pie pans witii paste and 
pour in. Dredge witii Hour, cover witli top crust ami bake. 

Cvanherrji Pie. 

Stow two pounds of IVuit to one of suj^'ju". 
and bottom crusts. 

Bak(> with top 

Blacklwrrji Pie. No. 1. 

Stew and sw(>e1en, pour in pie crusts, cover witli top 
crust and l)ake. 

Blackherrij Pie. No. 2. 

Take three cups of lierries and one (»f su,ii'ar, line very de.>p 
pie tins with cru'-1. put in l)eri'ies and sugai", cover and 
bake. Make rasplx-ri-y pies same w a\ . 

(ioo.sehei-r/f /V*». 

Put one pound of su,i;-ar to one of fruit, ct>ok iiotil it l)e«i-ins 
to jelly, tlu'U spreatl over rich crust ah'emly baketl, (irecii 
CUIT.U11 Itios may be made by suiae recipe, 



It ! 



Lemon Pie. No. 1. 

Grat<' Hh' riiul and* s(|iiL'('/,t' tlir Jtiicc of ono lemon, pour 
on it a teacup of boiling- water. Beat the yolUs of four 
e^'^s witli a cupful of suft'ar and two s|)()onfuIs of lloui'. 
Pour the mixture in a rich crust ; hake. Wiu-n (hjne heat 
the whites of t he ♦•^r^^s with a teacup of powdered suf;ar, 
spi'ead o\"er tlie pies and pid in the oven to hi'own. 

Ijemoii Pie. No. 2. 

Tal<e the rind and Juice of t hrtc h-nions, three tal>h'spoon- 
fuls of Hour, tliree e^'^s, one pint of molasses. Baku in 
rich crust. 


mon Pie. No. '?. 

One lemon ft'ra ted. one cup of su,i4ar. tlie yolks of three 
e^JS's, tatilespoouful of l)utte)\ half a teacup of milk, two 
tahlespoonfuls of corn-starch; heat all to^'ether and hake 
in a I'ich crust. 



Leninii Vie. No. 4. 

Grate the rind of three U>mons, scjueeze in the juice, bent 
the whites of six e^-^'s and the yolks of twelve, add twelve 
ounces of butter, twelve* o^ sup-ar. Line pie pans with I'ich 
crust; bake twenty-live iniimtes. 




Lenio)) Pie. No. 5. 

Squeeze the juice of IVmr lemons with a (jii;n-t of water; 
add six wel'-heateii e/^-^s, a pniili of salt and a poiiiul of 
white su^Mi'. Put ill a preservi- kettle and set o\rr tlir 
fire; thicken with two tahlespoonfuls of coi'ii-staicli. JSake 
between tworicli crusts rolled verv thin. 



Lemon }*ie. So. G, 

Roll two crackers line, place in a Itowl, |)our on l)oilinv 
water; when cold add two beaten eui^s, one lar.^'e <iip nl 
su^ar, the grated rind of one lemon and llie Juice of two. 
Line pie pans with pulf paste, pour in the lemon, cuvfr 
with thin top crust and bake. 

Lemon Cream Pie, 

Boil one pint of milk, add three spoonfuls of corn-starch, 
when boiled take oil" the fire, beat in the yolks of four e^-^s, 
two tablespoonfuls of huttei-, a teaciq) of su,i;ar. tlir juice 
of two U'liions. Pour the mixt ;re in a rich crust. P>ake 
in the oven twenty' minutes. Whi|)the whites of four e,:i^;s 
to a .stilf froth, mix in a teacup of su^'ar, spread o\eraiul 
brown in the oven. 

P/nedpple Pie. 

Grate a pineapple, mix half its wei^-ht of butter witli its 
full weip'ht of su^'ar, add the yolks of four e^,<4-s beali-n 
lif^'ht, then stir in a teacuj) of cream. Bake with an under 
crust and put the beaten whites on top. 



Banana Pie. 

Slice new bananas, add beaten eyvi^s, nutmey- and a little 
sugar. Bake with two crusts. 


()H\\(JK I'll-:. 

( )r<iiiij<- r/c. So. 1. 

Bi'at 1\V() tal)les|)ouiiriils oT ImiIIci-. a c\\[) of sii.i4ar, liall" a 
piiil of crcaiii. and 1 lie jtik-c (if 1 wo oraii.ii't'N w i1 li 1 lie riiiil of 
one to,<4Tt licr. Line pit' philt-s wil li cnist. pour in tin- niix- 
liire and l>ak«' l\vonl\ niinulcs. 


Ordui/c I'ic. Na. 2. 

One pint of milk, llircc oi'an.iz'cs. a cupful of su.u'av, two 
1al>lt'spoonfnls of hnllcr, half a Icacup of follctl rfacU'cr, 
one small .i^'lass of w inc, a 1t'as|)oonfiil of extract of vanilla. 
Hake half an hour in a piilf paste. 



Fhj Pie. 

Take ripe li,<;'s, soak in wine. Line pie |)lates witli rich 
crust, put in the hi^s, eover with su^ar and l)alve. 

Chocolate Fie. 

Take four tahlespoonfuls of chocolate, one pint of l)oilin^" 
water, let it simmer for a few miiuites, then take t !'e _\-olks 
of two e.u'.u's, two t ao|esp(toiifuls of corn-st a rcl. ;>.i(l six 
tablespoonfuls of su.n'ar, mix to.^'efher and hoil nntil it is 
thick, .Make a rich crust, hak'c it, and then put in the cho- 
colate. Beat the whites of t he e^^i^s wit h uowdei'ed sui^ar, 
spreail on top of the pic and set in t h(> oven to hrown. Kat. 

M(irlboroH()h Pie. 

Take half a dozen macai'oons. "oil line, adil a cup of 
stew(,'d apples, thive e.i;'^'s, half a i)iui of civam, a teaspoon- 
ful of extract of almond, and two tablespoonfuls of cliopped 
citron; mix well together. Line deep pic plates with i)utf 
paste, pour in the mixture and bake. 


('CH'OAM'r IMK. 



T<iin((f() I'ic. 

Slice tomatoes and stew in a s\ inp of sii^ac and lemon 
juice, when transpai'ent si)iead over a lich ci'usl and bake. 

Cocoditnt ]*ii\ No. I, 

Open the ed^'t' of a eocoanut and |»(Mii' ont the milk, bfeak 
the siiell and ^'rate the cocoa mil, take its weight, in sn.uar. 
l)eat t'oui' »'^",i;"s, (tne cup of cream a iid t he milk of 1 lir <•(»(•( »a- 
nut to,i;ct her. Flaxor w it li extract of orange. Line pie 
pans with putl' paste, till and l)ake. 

Cocodiiiff Pie. Ni). "1. 

Beat hair a |)ound olsuiiai'. a (|uaitei- of a pound of but- 
ter, t hi'eee,u-,ii-s, with half a pound of .u'cated eocoanut. Bake 
in ricli pulf paste. 

Pofdfo Pit'. Xo. 1. 

Take a pint of ^ratt'd law potatoes and a quart of sweet 
milk; boil loi^'ether. Ai\{\ three ey^-s, t wo cups of suij-ar, 
u leaspoonful of It'iiKUi extract and nutmeg' each. lUike in 
pkiin pie ci'ust witiiout top. 

Pofafo Pie. No. 2. 

Boil half a tlozen lai-.u'e |)otatoes until done, rub tlii-ouyh a 
.sieve, add to a pint of |)otatoes, three of sweet milk, two 
tablespoonfiils of l)utter, a teacup of su,i;ar. a teaspoonfiil 
of extract of lemon or oran.^-e. Pour in pie pans lined with 

Sweet Potato Pie. 

Take one pint of mashed sweet potatoes and a teacuj) of 
sweet milk. Beat tlu' yolks of fmir e.ii"^'s, and cream a 
teacup of battel', and same of su^ar, mix with the potatoes. 





I , i 

Flavor willi two Icaspooiiliils of cxl lad of ihi1iih'.u;'. l-Jcal 
the whites to a sliM" IVotli and stir in. iiaUo williout a lop 

Sliced Siceet Potiito Ph>. No. 1. 

Boil the swi'cl pol aloes. J\'rl and slice. Place evenly 
on 1 he bottom of a di-ep |)ie plate lined willi cnisl, eovei' 
uilh butter and sii.nai-, llien another layer ol' potat»oes and 
butter and sui^'ar until lilled. J-Jake in a slow oven. 

Slical Sweei Pot at J'/e. No. ± 

Boil, peel and slice potatoes, lay in a syi-up of su.ii-av 
llavored with extract of cIoncs. Scald, ami let cool. Hut 
the slices on the 1»ottoni of a deep pan lined ••.itli crust. 
Poui' the syrup o\-er with a ^lass of brandy oi' wine. Bake 
until the crust is brown. 

Home Pie. 

Grafo a \\.\v^e Irish potato, add the juice and rind of one 
lenuni, tiie beaten white of an ei;';', a cupful of while su,i;ar, 
and one of cold water. Bake in a rich piilV paste, spread 
with beaten whites of eu'ii' sweetened and lla\(»red with 
lenuMi ; In-own. When ready to serve, lay over the lop of 
the pies bits of sti'awbi'rry |)reser\('s or currant jelly. 

Cracker Pie. 

Pour tioilin.2r water over four or five crackers and let 
soak. Pi'ess out the wat(M' and poui' in the juice of a lemon 
with a teacup of su^-ar. Pour in puU" paste and bake. 

Wash iuf/t 0)1 Pie. 

A cupful of su^-ai', half a cup each of sweet milk, butter, 
lloui', one teaspoonful of soda and two of cream of tartar, 



i I 





Willi oiii' cy'.Li'. Fl;i\(>r \vi1 lic\1 i';i(i (>r Iciiioii. Put on plait's 
and spread willi apple sauce. 

Molasses P/'r. 

( )iie pint (if molasses, t liree healen e<4'^'s, one 1 alilespoonl'nl 
of l)uttei'. l->ake in plain ciiisl. 

SK(/<ir Pie. 

T\v(» cups of In-own sn.n'ar, half a eiip of hul ter. hall" ; cup 
of ci'ra ni. 1 lirce ei;xs. I^'la \ (M- \\ it li e\l cad of lenion. Piake 
in |)as1e wit IkuiI lop, 

Ji'icr Pie. 

Tnrn n (piact of boilini;" water on a teacup of rice, 1)oil soft, 
take fi'oin the lire and add a (jiiart of milk, li\ f ei^'i^-s, a lea- 
spoonfnl (if extract of lennui and nnlme.u', a leacnp of sn,i;-ar 
and half a pound uf stonetl I'aisins. i^ake in ch-ep pans lined 
with pulV paste. 

Vi}ii'(jin' Pie. 

One e,u'i4', lahlespoonfnl of Hour, one cup of suii'ar : heat all 
tc).i;'etlier and add a lalilcsponnfnl of \ inc.Ljar and »nie cup 
of c(»ld water. Kla\(»r w it li e\t ra<t of nnt niei;' and Uake w it h 
two crusts. 

Raisiii Pie. 

One lemon, one cup of raisins, one of water, and on<> d 
rolled crackers. Sc.'.ld the raisins, add a cup of su.yar, and 
bake in pull" paste. 

Piimj>kiii Pie. No. 1. 

Take a lar^'e firm i)uni[)kin ; stew. To one cup of brown 
sugar, one cup of molasses, add llie \ oiks of foui- eg'gs, one 








pint orstrwt'd piiiiipkiii, ;i I'cw dinps imcIi (»r.uilii;('i'. ci 1111:1111011 
and t'Nt i"i(l uT ( l<i\fs, and a pint dl' milk ; mix w t'll a nd pmir 
ill dcfp pans lined w i1 li past i\ . 

Pnnij)/x'iH /VV. Xo. -1. 

Tal<(' one (piai't of stewed piiiiipUin, oiie(|Uar1 of ei'eaiii, 
liair a (lip of hiitter, a teacup of siiiiar. witii the volks of 
lliiee ei^n's. Kla \ oi' wit li ciiiiia iiitiii a lid nut iiie.i;- : beat the 
whiles of the e^<4saiid line a deep|iaii willi rich cnist, till 
w it li piiiiipkiM and hake. 

Minn- Pie. Xo. 1. 

Take two parts of chopped a|)ph's to one of meat : a(hl 
cnn-ants. raisins, sii.i^'ar, and spice lo taste; moisten with 
ci(h'r. Let stand on 1 he sto\'e until cooked, set aside 1 o cool. 
Bake in crusts wi11i(»ut tops, tlieii l)ake a crust of piilf paste 
and lay on. 

J\F/uci' Pic. Xo. 2. 

To make mince meat. Take iivecw six pounds of heef 
and l)oil ; chop tine with three pounds of siiet : seed four 
pounds of raisins, wash four pounds (»f currants, sli.-e a 
pound of citron, chop four (piarts of apples : put in a sauce- 
pan with cinnamon. clo\es. ,i:iii,i;'er. iiulmei;'. the ^jiiice aiul 
rind of two lemons, one teaspoonfnl of pepper anil two 
pounds of snuar. I'our o\-er all a ipiarl of cider, or fi'iiit 
Juice, one ([uart of molasses and a lump of hiilter ; let come 
to a hoil, pack in Jars and i)iit in a cool place. Use wlieii 
needed by bakiiii;' in rich pull' i)aste. 

Mi}we Pie. No. 3. 

Take four pounds of luH'f, tw(» of suet, ei^-ht of chopped 
a])ple.s, two (luarts of niolassi's, lliive of cider, three pounds 
ir pounds of raisins, live of currants, three of 





citron, six lomoiis and six (n-aii^cs. a pound of |tr»'S('i\ cd 
(jiiinct's, two (iimccs each ul' r|i>\ cs. ,i:in.L;rr, allspice, nut nit\L;'. 
mace aiul cinnannui. with t \\ o traspdont' nf l»lack pep pre. 
Tilt' Itt't'f and sii^^ar must he put on t hr stove and allowcil 
to simnit'i' sonic tiiiic. i'ut t lie cider <in to li»';i| ;iiul slew 
tiu? apples ill it ; mix all toiictliei- iiiitii cool^ed tender, tlieii 
the last thin;'' add the luaiidv. 

Mince M('<(f for P/cs. ! 

Three pounds of i)eef, tour pounds ol' suet, three of raisins, 
one-and-a-half of currants, one of drieil cherries, two of 
chopped dried apples, iiutiiie.ii', mace and ciiinamon, and 
four pounds of i)rown siiiiar. I>(»il all to^vther. Lastly 
add two pints of wine aiul one of brandy. 





Mi)L('(' Mi'dl ir/'l/i(>t(f Liquor. 

Get two beef ton,t;'iies and l>oil. When cold choj) fine, 
with a pound of suet. Ta':e two (piarts of viiiei;ar. currant 
jelly or fruit juice, one pint of syiaip. P)oii and put in two 
ounces of butter. Seed two pounds of raisins and wash a 
pound of ciwrants, slice a pound of cit roii, half a pound of 
candied oraii'^'e peel, two (piarts of chop|)ed apples; add 
cinnamon, cloves, nutnu'ii-, mace, allspice, the juice and 
I'ind of two lemons, three |)ounds of suuar and four oran^'es. 
Let boil twenty minutes. Pack in jars and keep cool. 

Mock Mince Pie. 

Six crackers roUed fine, one cup of cold water, one cup of 
molasses, half a cup of brown siii;-ar, half a cup of cider, 
same of melted butter, <uie cup of raisins, lialf a cup of 
currants, one e.j^"^', tcaspoonful c^f cinnamon, cloves, nutme;^' 
extract, with live chopped apples. Bake in putf paste. 




CiisfanJ ric. Xo. 1 

One (iiiai'l of milk, live «',i4'.l;'s, (Ivc s|)()or! -Is of siiuiii'. 
Fl.'ivor Willi (caspooiifiil of extract of Irmoii. Hake in plain, 
rich crust. 

Custard Pir. No. '?. 

Three (''^'••i-s, a pint of sued niilU, 1 wo-lhirds of ;i cup of 
su^ar, tal)lespooiiful of bultei'. Fhivor with lemon extract. 

Cream Pie, No. 1. 

"Heat tlie Avliite of one e^-^-, a tabhvspoonful of flour anil 
lialf a teacup of su^ar ; add a teacup of rich creaiu. ]-?ake 
in deep pie pans lined with rich ci'ust. Grate n;itnie^' ovci- 
the toi). 

Cream Pie. No. 2. 

Sweeten and flavor cae (|uart of rich civain, have pie 
pan lined with crust, beat the whites of two e^^s very stiM". 
Flavoi' with extract of vanilla and pour into the ci'eani. 
Bake in delicate puM" paste. 

Cream Pie. No. 3. 

H;ilf a pound of buttei', foui' e^-.^s, teacup of suf^-ar, two 
tat)lespoonfuls of Hour well mixed with a pint of milk. 
Pourover a quart of boiling- milk; stii-. Flavor with ex- 
ti'act of lemon or vanilla. Bake in very deep pans lined 
with crust. 



/ • 

Cream Pie. No. 4. 

Melt half a pound of butter in a cup of hot water, wliile 
boiling- beat in half a cup of floui*. When cool stir intliree 
well-beaten e^gs. Put in pans and bake. For cream, take 
half a pint of milk, one egg, three tablespoonfuls of sugar. 

iii WlSu it fiBFfraT-agit- 


a spooiil'ul <»l' Hour. Doil and llavor with Iimikhi. Kill [)i(' 
with tlie croum. Kat colil. 

Cheese J\'e. 

Tlirct' r^^x^j 'I «^'"l' <»' sii^ar, a cup of bulti'i" llavoi'cd witli 
Irnioii. Hake in a uic*' ciiisl aiul .s[)rt.'ad over with iH'aten 
wliites, swt'clened and lla\ oicd. 

Cheese Cakes. 

Take a cupful of ^Tated cocoanut. a cupful of milk cuids, 
a cupful of croam, yolks of live r^-^s, one cupful of su^^ar 
and a IcaspooiUid of cxiraci of alinoud. Put on tliclirc, 
wlu'u thick h't cool and (ill pic pans lined with I'ich pull' 
paste. Bake ten minutes. Use oi'an^e or lemon instead of 

Lemon Cheese Cakes. 

Melt five ounces of su^^-ar and live of huttei-: add tlu^ 
yolks of two e^'^s and the whites of one : pirate thei'ind of 
three lemons and s(|U(eze the juice ^f two, some almonds 
and three spoonfuls of brandy, ^lix and bake in pans lined 
with puff paste. 

Almond Cheese Cakes. 

Beat half a pound of su^-ar and the whites of live i^ix^s, 
Blanch and pound four ounc(>s of almonds. Beat up with 
the suf^-ar and ef;-^. Add a teaspoonful each of almonti and 
rose extract. Bake in rich pulf paste. 


Use the best pull" paste for tarts, roll out thick and bake 
in small pans \ fill with jmn, jelly or cream, 












| 2._2 



6" — 




WEBSTER, N.Y. 14580 

(716) 872-4503 







I ii 

I- ! 


r AIM'S. 

CreuDi Tarts. 

,M;ik(' iicli ])iilV paste, cut siiiall, bake and (ill with 
\vlii|)|)('il cicaiii, on whicli di-op a spoonful of jelly. 

Jjemon Tarts. No. 1. 

Grate a lemon, add a cupful of su^-ar, one ep-pr. a cupful 
of watei', one spoonful of coj-n-starcli. Line small pans, put 
in a spoonful and bake. 


Lemon Tarts. No. 2. 

Grate one lemon, a spoonfiti of butter, two epp:s and a 
cupful of su^ar. Melt over the (ire. When cool (ill tart 
tins lined with puff paste, and bake ei^ht minutes in a very 
hot oven. 

Apple Tarts. 

Boil until very tender tenlarp-e tart apples, beat smooth 
and add the yolks of six e^s's, the juice and rind of two 
lemons, half a cup of butter, one-aud-a-half cups of sug-ar; 
beat all top'ther and line snuill tins with pull paste, (ill 
with th(> mixture and bake in a hot oven live minutes. Mix 
the whites of the ep-^'s, after b(!ating- with sugar, spread 
over the top and brown. 

Almond Tarts. 

Beat to a cream tlie yolks of thive (^g.ns and a riiiarter of 
a pound of sugar; add half a pound of shelled almonds, 
pounded ; put in tart tins lined with pulf paste. Bake ten 

Cocoannt Tarts. 

Dissolve half a pound of sugar in lialf a pint of water, 
add a pound of grated cocoanut and boil. When cool add 


•r »c-/-vn«i. j-wi.; -r--* *• .. 




llu' woll-boatcn yolks of tlirct; cii'^i's and 11n' wliito of ono : 
beat all together and pour in tart tins lined willi piitl" 

Tart Shells. 

Roll out thin, nice pull" paste; enl out with a ulass; then 
with a wine-ii'lass cut out t ho centre of tiiree (»f these, hay 
on top of each othei; and hake ; Mil witii Jam or Jelly. 

Preserve Puffs. 

Roll out very thin s(»ine |)nll' paste, cut in round pieces, 
lay Jam or Jelly o\"er the [)ast(>, wet the ed,ii'es with the 
white of an e,ii',ii" and close them; lay them on a hakini;* 
sheet, ice, and bake tifteen minutes. 

French Ptiffs. 

Take one pint of sweet milk, six ounces of flour, four 
eg'P's ; scald the milk and pour o\'er the flour ; b<>at until 
smooth. Whisk the ep'a-s to a froth and add t he lloui- and 
milk. Have ready a skillet of liot laid, drop a sjioonful of 
the mixture in at a time and fry: sift over with sugar. 

Puff's for Dinner. 

Take one pint of milk and cream and the beaten whites of 
four ep'gs, a cup of flour, a teacup of sugai', a little grated 
lemon: lieat, and bake in gem-pans. Sift over with white 
sugar and nutmeg. 







To liave ,ii-()f)cl milk iind bullcr. 1 he most ('ss<Mi1i:il points 
is iicnl lU'ss in 1 lie ma nai^'tMucnl of iNicli. The milUini^' siiouUl 
be (lone in a clean place, as llie least inipui'ilv laints it, 
inakiii^j;' it, unlit to di-ink. and ,iii\in,i4' the i)uttei' made from 
it an unpleasant; taste. The moiv i'apidl\" a cow is milkini 
tlie better it; is, the last (|uai't sliould be sa\"ed foi' tlie 
cliurnini;' as it is the richest milk. Ne\'ei- allow milk to be 
set in tlie stal)le luitil a servant is I'cadv to hi-iii^' it to the 
milk house, but have each l)ucket brou.u'lit in as it is milked. 
Strain thi'ou.iih aline wire strainer ; shallow stone pans are 
i)est to keep milk in. Skim exei'v t weiit,\ -four hours, and 
])ut the cream in a churn \'o\' churinn.i;'. Scald the churn 
and dasher, and put t he sour cream in a1 a tempei'ature of 
r)8'. When tlie butter comes, |)our in cold water to harden, 
and s'ather the l)utt(>r. When llie bntter is taken up, work 
thorouft'hly with a wooden i)addle, and wash several times 
t.hrous'h cold watci-, thus removina- all of the buttermilk. 
Th(>n add a little table salt, set asid(> for several hours, and 
\N()rk aii'ain. Butter should nexcr be set in a refi'i.u-erator 
with anythifiii' but milk, or a cellar in which ve,^'etables are 
Icept, as it readily imbilu's the tlavor of everyt hin.i;' near it. 

K\'ery household, wIkm'c a cow is ke[)t, should be snpi)lied 
with two sets of milk vessels, a wooden butter bowl, paddle, 
and butter print, ail of which should be roguhirly scalded 
;nid aired, 


Biwi w iwiy "" " " ' " " 

MILK \M) Hl'lTEFi. 


Tn p.'Mkiiiul.mirnnMa.uilv us,-, ,„■ ,n;,ckr1 . .isl, t,il,s;nv 
llirlMvsK ll,o„o.i, ,nany-<M.(| li()ii.s,>k..,.|MM's iisr st..n.' j:i,n 

Voy parki.i- hutl.M' r,u- uii.UT iisr,!!,,. rcllowin-' nrinr 
will I..' round oxcelh-nl. Two .(..nrls of 1Ih> best coars.. salt 
<>"(' oimeo of pulv.M-i/.Ml sallp.'t.v. oi„. ounce of white su-ar' 

Work the bultvi- tliorou,«'lily sevei-al tiuu-s, hriu- suiv 
cvoiy particle of l.ul t.«r-n.ilk is removed U-om it, then add 
an ounce of this mixture to wny pound of butt<M- Make 
info luan pound rolls, and wrap in lin.-n cloths. dr.>p in b,,ne 
prepared as follows : To ,.very oalion of strong;' bein.- a<ld 
one pound of su-ar and half an ounce of saltpetre |>M,i| 
and skim. Keep the jar closely coveivd and at an ev.Mi 
tomperatnre, and the l)utter will ke..p a vear or lon-vr if 
necessary and will be as sweet and fresh as when chunied 



t ■; 



\f I 









For custai'd I lie riclicsl milk ainl llic tVcslicsl ciii^'s should 
bo used, ;is lliclr poi-foct ion iiiid dclicacx' .i^ronllv dopfiids on 
llic (|ii;ili1\' of llio iii.ii'i-odiciils. Noxor ix-iil tlio o,i;>;'s in 
tin, as il prevents t lieiia1tainin,i;' llie Ii,i:li1ness so desirabh,'. 

Binnc-Man^'e mav he made oil her from llie prepared 
.i^'olatine. Irish moss, oi' moss farina, and can he made 
plain or rich accord in.u'lx' as desii'cd. 

In making- Charlotle Kusse. in cold weallier it is not 
nocessaiy to use ^elaline, the lillin^' may l)e make of whip- 
ped cream. 

In seasonin.i;" custards, blanc-maniie and j(>llies never use 
^•jn.yer, all-spice. mac(M)i' c]o\-es. ("innainon and nntme,:;' 
are the only spices used, l)ut all fruit extracts are suitable 
for flavorin,i^". 

Bkuic-MaiKje. No. 1. 

Sweeten a (piart of cr(>am and llaxor with lemon juice. 
Dissolvea 1al)Iespoonful of moss farina in cold milk andpoui' 
in the cream. Set in ice until still", whi[) civam and tiavor 
with lemon or vanilla. 

Blanc-MmKje. No. 2. 

Two cups of croam, half an ounce of iivlatine, dissolved 
in the cream with half a cup of sui;ar, and a teaspoonful of 
extract of ahiiond. Let come to a boil ; pour in moulds. 

BI-ANC MA.\(iK. 


Put oiKMiiifirt of iiiilU ill ;i s;iiict'-|);iii. dissoKc a taltlr- 
spoonfiil (if moss fai'iiia and mix in llic milk: Ix'al one c^';^' 
and halt" a Icacup of sii.^ar. poiii- in when the milk l»oils. 
Flavor willi lemon cNtract ; pour in a mould. \\a\ willi 
whippi'd cream, llaxored willi lemon and sweeteiietl. 

\ ! 

Dissolve one i)o\ of .ii'elaliiie in 1 wo ipia ris of milk. I'oiind 
two handfiils of almonds in a iiiorlar with half a eii|) of 
sup'ar. Slir in the l)oilin,i;- milk, strain and set on ice to 
cool. Sei've with whipped cream ; swt'elened and llaxored 
with vanilla. 

ChocoUde n/(()H'M(ni(/p. 

Use either moss farina or ;;-elal ine : take one en p of ,:i"ra1ed 
chocolatt' ami twelxe laltlespoonfiils of sii;^ar, to a pint of 
milk. Let hoil. tlavoi' with extract of vanilla, mould and 
eat with whipped cream. 

Coru.-Sfurch lihoic-XftDH/r. 

Dissolve three tal>lespoonfuls of eorn-starch and three of 
suft-ar in one pint of milk, add three healen e^-ys ; pour the 
mixture in a pint of l)oilin,i;' milk, (lavor with extract of 
lemon, pour iti cups to cool, turn out on a ^iass dish with a 
mould of fruit jelly in \\w centre. 

F)'uJt Bhim'-Mducje. 

Stew strawberries, raspberi'ies, or ciiiTants, strain olT Ihe 
juice and sweeten, place over Ihe (Ire and when it boils 
stir in one tablespoonfid of moss farina to every pint of 
juice. Let boil and pom* in a })int of milk. Set on ice to 
cool. Eat with whipped cream and sufe'ar. 






ri's'i \hM>. 

Ciisliud /!/(()ic .]f(ni(/(>. 

i\l;ikr;i <'iis1;ir(l of <»ii(' (|ii;i I'l of milk, loiii' r^;'^-s, one 1(>;i- 
(•u|» (»r sii.u'ar ; while boiling- slir in ;m (nincc of ;i-('l;il inc. 
Sanson with extract of j-ose. Eat with swi'i'tciicd whipix'd 


K i 


7i* /rf IiI<(U('-M<i}K/p. 

One f(iiaii of milk, six t;il)l('S|)(K)iifiils of rice ami oneof 
juoss fai'iiia ; hoil, sweeten and tlavoi- with exti-aet of rose. 

A rrotrrool lUanc-McDuje. 

Boil one (piart of nnlk. Stir in half a pintof creani a 
teaenp of ai'rowi'oot , |)oiii' into t lie Ixuiini;' milk. Sweeten 
and flavor with vanilla. l^lanc-^Man.L^-e may be made with 
coJlee, fruit, or anv Havering- desired. 

Boiled Custard. No. 1. 

Boiled cvistard is Ih: foundation of many excellent dish(>s, 
and is itself such a popular and delicious dessert tluit evei-y 
housekeeper should ac(|uire the art of making- it. Nice 
custard is made by taking- one quart of new milk, four eg-g-s, 
one cup of sugar, and one teaspoonful of lemon or vanilla 
extract. Heat the milk boiling- hot, beat the eg-g-s and 
sugar together, pour the boiling milk over them, and return 
to the fire, let boil, stir to keep from burning. When thick 
pour in a boAvl to cool. Fill glass or custard cups, and 
cover with meringue, made by whipping- tlie whites of three 
eggs with currant jelly. 

Boiled Ciistard. No. 2. 

Take one quart of milk, a tables poonful of corn-starch 
and two eggs. Boil the milk, add the corn starch, stir in 
the egg's with a teacup of sugar. Let it boil, take off, 



tiavoi' witli extrai'l of pineapple This custard is not as 
rii'Ii as tlir foniKM' I'ociix', hiil is excel Iciil . 

Chocolate Custard. 

Make cuslai'd, live niiiiiites heloic takiiiu' olV tlu> fli-e, add 
to a (piai'l of ciistai'd three tal)lesp(M)nriils of ,i;-|'ated ciioeo- 
hile. Slii' until the uiixiure is a rich color. Poinout t<» 
cool. Klas'or with extract of \anilla. J*ut in cups and put 
merin^'ue on top. 

Atmnnd Custard. 

Take one pint, of new milk, one cup of su^-ar and a (piai- 
ter of a pound of blanched and pounded almonds. Stir 
i°'ently over tlio lii-e, l)eat the yolks of four e.n'ijs and pour 
in. Take up to cool. Flavor with extract of lose. Put in 
cups and pile on mei'inyue. 

i: 1: 





Leinon Custard. 
Beat the yolks of seven e«4-^'s, add a pint of boiling- water, 
the j»Tated rind and the juice of two lemons, sweeten to 
taste; stir over the fii-e until thii'k, then aild a izlass of 
wme and half a ^lass of brandy. Boil and put in glasses 
for the table. 

Frosted Custard. 

Make nice custard, let cool and pile on it fi^i-atedcocoanut 
and powdered sug-ar. Eat wit h lemon jelly cake. 

Gelatine Custard. 

To two pints of milk take nearly half a packa^-e of .n'ela- 
tine ; add the juice of one lemon, two cups of suy-ar ; strain 
and set to cool. Take a pint of milk, foui- beaten e^-^s and 
half a cup of su^-ar ; boil, and flavor with extract of vanilla. 


If , 



I (. 



\Vli("ii i(ii(l\- 1() use, cut t lie >;i'la1 iin' in si ii|)S, pour oxer Ihu 
I'ustard and piU* juci'in^'iu' on toi). 

Snoiv Cusfcu'</. 

Take half a package of .iit.'lal inc. tlircr ciii^s. two cups of 
su^'ar and llic Juice of a lemon. Soak 1 lie ,i;clat ine in a cup 
i)\' watei', aild one pint of l)oilin^' walei', stir until dissoKcd. 
add t lie su.n'ar and lemon Juice ; l)eat the whiles of 1 lie ei;',t;s, 
;ind when the uuxIuih' is cold, wiiip it into 1 he w jiites, a 
spooid'id at a time; when still' put in small cups to mould. 
When lirui turn out into a lai';^e ;^iass dish. Make a rich 
cuslai'd by lot'e^oin^' I'ocipes, lla\ oi' w it h e.\t lact ol' \aiiilla 
and pour ovci- llie dish. 

M((c<ir<)(»i Ciisfdi'd. 

Put a quai'l of new milk on the lire to hoik mix liall' a 
tal)lespoourul of butter and three of Hour, st ir in 1 lie uiilk 
and let boil u|)once. iJeat the yolks of ,si.\ e.iiiis with half a 
teacu|> of su;4ar, stir into the luilk, let .j^cl \i'\-y hot, but not 
to boiling- point, jjct cool and llaxor with exlra<'t of oran.i^'e 
rtowei'. Cy|'uml)le a dozen mai-arooiis and scatter (»\('i'tlie 
top and thou pile on merin.uue. 

Balii'd Cn.'ituril. 

To Olio quart of milk put the beaten whites and yolks of 
five e^'^'S and four tablespooid"uls of suiiar. Klavor with 
lemon and vanilla, I'ut in a buttereil dish, set in a pan of 
hot watcM-aud put in t he o\-en. When t he custard is set it is 
done, and should be removed from the stove at once. iSei've 
with sweetened cream oi- Jelly. 

Caramel Custanl. 

Make custard as for boiling', put in a buttered dish, set in 
a pan of v^^ater and put in the oven. When set take out 


,^'. ..Mr' 


'> t 1 

and let cool, tiii'ii oiil on a disli :iii(| sprinkle sn^'ar unci' 
Hiicklw ft'imii lo llic o\('n and Id Itrown. 

F/ddliiK/ Isldtiil. 

Fill a .n'lass bowl willi rich cnstard and co\-cr with nicr- 
iii^'uo. Drop si)cclvs of currant jcllv over it. 


Boil Olio quart of milk', l)ca1 the uiiilcs of two f;4'«?s to a 
frot h and boil in nnlk. sl<ini out wit li a spoon, put on a plate 
and set aside; l)reak llie yolks, ponr in the milk', sweeten 
to taste, and lla\'or witli extract of Iimuoii. Let cool aiul 
drop spoonfuls of t lie white o\-er t lie top. ( )r beat, cui'runl 
jelly in the w hites of the e^'^s and drop over. 

OraiKjc Flout. 

One (piart (»f water, the juice of two lemons, one cup of 
snt'-ai' ; boil, and stir in four talilespoonfnls of corn-starch ; 
when cold pour oxer li\e peeled and sliced oranu'es. Spi'ead 
over the top a meringue tla\dred with a few drops of 

Apple Float No. 1. 

Mash a (|uart of cooked apples throunh a sieve, sweeten, 
and flavor with nutiueii-. I'eat the whites of four eiz'us. Put 
a pint of cream, or boiled custard, sweetened in a dish ; mix 
the l)eaten e,i;",n"s an«l apples and pour over. 

Apple Float. Xo. 2. 

Pare and slice some ripe apples, steu^ done, and run 
tlirouL;'li a sieve. Beat to every (piart of apples tlif3 white of 
twelve cii-i^-s, and one pound of white su,i4-ar. FliNorwith 
extract of leiuon. 




I i 


Ifair ;i |>oim(l (>r siiii'iir, ;i (|ii;irl oT liikc-wann ci-fMiii, ;i 
^'lass 1)1" u inc. DissolNc llic sii^^ar ami wine, 1 lien pour on 
the crciiiii slowly so as to froth. 

Piiu'dpitJc Trifh'. 

Soak a pacK'a.ii'c of .Lsclalinc in a ciip ol' cold water, put it 
into a l>owl with two cups of white su.uar, one peeled and 
chopped piiieap|)le, a .n'cated nidme.L;'. the jiuce and I'ind of 
a lemon. Mix, cover, and let stand an hour, then pour on 
three cups of hoilin;^' wat<'r, st I'aiii and s(|ia'eze hard. Set 
on ii'c to cool. When it he,i;ins to Jelly, whip t he whites of 
four e,ii,<4-s ; when 1 hey a re st ill', heat in a spoonful at a time; 
\vliip well after ^'ettin^' all nu.xed. Strawherries, ras|)l)er- 
rics, oranges or lejuoiis, may he used instead of the pine- 

Peel and slice eiu'lit oran^'es, put in layers in ;i ^-lass dish 
■with su.t;'ar l)elween and let stand several hoiii's ; make ;i 
soft rich custard and |)our ovei- tlie orani^'es, spi'ead over 
with a rich inerinaue. 

Hidden M(>U)ti(iin. 

Beat the whites and yolks of six e.y'^'s, separately, then 
mix and beat a.ii"ain, addin,«' a few slices of citron, a pint of 
cream, a teacup of jam ; put in a disli. set in tlie stove and 
l)ake; take out, cover with jam and i^ai'nish with sliced 

OrcoKjc Des.sei'f. 

Peel a dozen lar^-e oran.i;es, cut in thin slices, remove all 
the seeds ; sift over a pound of su^-ai". Boil a pint of ci'eam, 
add the beaten yolks of three eg'gs and a tablespoonful of 


l.KMn.N II.OA'I'. 


cnni-slni'cli. When IliirU ixtiir (i\ci' tlic oi'nii;;'*'^;, covcc 
Willi iiM'riii.^'iit'. Plarr in llic ii\cii hi l»i(»\\ii. 'I'd ln' t'lilro 
cold wit li cake. 

Heal tlic \\liit(>s of six «'^\i;"s, add six lahlospoonrids of 
sii.ii'ar, Ix'al t'oi- hall' an li(»ur, and tln-n I»ca1 in (Mic cup oI' 
jelly and scl on llic ice Scrxcin saucers with whipi^'d 
crcaiii. lla\'oi'cd wil h \ anilla. 

DissoKc a l)o\ of li'ciat iiic in a piiil of wai'ni walci', then 
poiii' ilia pint of cold. Add 11, .• juice ol one leiiuui \\iti< 
I'ind sliced : let cool, then laUe out the linds, add the whiti's 
of twelve e^'i^s heateii to a still' froth; |»u1 in a pound of 
su^'ai". Ser\-e in saucers. 

Charlotte tie I'oinine. 

Cut ten sour apples nito (piai'ters, peel, put them in a 
kett le Avitli a little hot water and two cups of su.iiar, stew 
till tlie.v are clear. When they are done, line a lar.ii'edish 
or ^'lass l)()wl with slices of spoimv cal<e, turn th(> apples in, 
make a round hole in t he middle and iill wit h curraiil Jelly. 
Then put the mould in a slow o\-en for an hour. Turn it. 
out on a dish, place o\er the top slices of spoii.^'o cake. 
Eat with sui^-ar and wine. 

nipple Comiiofe, 

Stew some peeleti apph's in a pan with su.t^'ar ami water, 
add chinamoii and lemon peel cut, in stri[)s. 1-Joil, lay in a 
dish to cool ; boil the syrup thick and pour over. 

Prime Whip. 

Sweeten to taste a pound of prunes stewed, wlien cold add 
the whites of foui' beaten ei^.ii's. Tut in a dish and bake. 

r i'i<(ih*Wf«»#WOT?'-^~' 




I " 

[i - 



i ■ 


If • 

If' I. 

> i!il 

When cold cdvci' with whipped crt';!!!!. Any kind of fruit 
can be used instead of |)i'uiies. 

Charlotte RusHC. Xo. 1. 

V\\\ slices of spt)n,ii'e calce and 111 in Hie l)ottoni of a 
mould, liil witli cream niach' cf one pini of whipped civani, 
lUivoi'ed wil h \anilia ; add t wo e,ii'.i;s and half a pound of 
[)ui\'eii/ed sn^ai'. .Mix and set on ice. 

('/idrloffc /i^^s■.s•c. Xo. '2. 

Talce a 1 wo (juai'l incudd. I iine willi hidy Hn.ii'ci's. Put a 
pacUa.ii'c of .i;-ehi1ine in and dissol\ e <)\ei' 1 he life iniialf a 
pint of cream, se\en onnces of su.iiar and one leaspooid'ul 
of maraschino ; add I wo pints of cream or ricii milk tt> Hie 
niixtiu'c, set on ic<' unii! cool, pour into 1 he mould, oi'nanient 
the top witli whipped cream oi' nu'rin^ue ; set on ice. 

Churtottc Rh.ssc. Xo. :5. 

Ta1<e two pints of rich milk and soak Ihree-ipiarters of a 
packa,i;(' of .i^'clatine in it. Make a custard of a (piait of 
milk, a pouiul of su.uarand t he yolks of eii^'ht e.u'L's. add the 
^•elatine and 1 wo leaspixud'ids of ext racl of \anilla. \Vhen 
it boii'ins to i'oni;eal s'ir in a (piart of rich i-ream whi|jped 
to a frotli. Jjine a mould with stale sponij;o ca ko ; set on 

C/iorlo/lc Xo. 4. 

Split ten do/en lady liniz'ers, or use slices of any kind of 
cake, lay in a mould. I'lit one-third of a l)ox of gelatine in 
a [)int- of milk; set where it will heat and dissolxc. AVhip 
three pints of ei'eam to .; froth heat the \olks of three ei^'ii's 
and mix lialf a poimd of suii'ai'. t hen heat the whiles and 
add it, strain the .i^vlatine upon these, stir (piickly, add the 
ci'cam, thivor with vanilla, pour in the monkl. Set on ice: 
oi'uanient the top w ith whipped cream. 

in- fitfnri-iiB— jg—g 

yi -yJU i mjlill ll ' Mlillll| i | HI I 

■ i ii n 'i i ii t iiii mii ii iwoani iiiiiiii 

WmiM'KI) CllKAM. 


Cluirlottc lill.S.SC ll-i/llOllf /'J/f/S. 

Make a pint of calN'cs fool JcIIn'. oi' use ii-clatiiic ; swcclcii 
Avith half a pound of sii,i;ai'. Whip a piiil of rich cfcam, 
add the .^Taled i-iiid of one Iciuoii and i ho juice of two. 
When it begins to thicken pour in a nu)uld lined \vithsponi;-e 

Souffle de Rnsse. 

Boil three pints of milk, half a box oi" .livlaline and four 
eg'fii's. Sweeten and Mavor witli extract of lenu)n. Stiriri 
the whites of fouj- e,ii'i;'s, beaten stitf. Poui- in moulds and 
eat with whipped cream. 

Whipped Cream. 

Put a pint of cream in a l)owK add four tablespoonfids of 
su'J'ai', five dro|)s etich of lenuui and vanilla extract. Widp 
it with an e^'^' beaten until it froths, remove the froth witii 
a skimmer, and continue to beat until it is all frothed. 
Keep in a very cool place. 

Rock Cream. 

Boil one cup of i-ice in sweet milk imtil tendei*, add two 
tablespoonfuls of loaf suu-ar ; pour in a dish and ornament 
with curraut^ .h'H.v. Beat the whites of live e^n-s wit h half 
a teacup of su^-ar and same of cream. Flavor anti pom- on 
the rice. 

Tapioca Cream. 

Soak overni;4'ht two tablespoonfids of tapioca in half a 
teacup of milk ; boil one pint of nulk. beat the yolks of three 
eggs, half a teacup of sugar antl a tvas[)()ouful of extract of 
vanilla ; add the tapioca. Let boil,'tui'n into a dish and eat 



I< ( 



' ! 


\ ( 

Spanish Cream. 

Dissolve Imlf a box of ^elaliiu' in lialf a pint of milk ; beat 
six e^'^'s very lig'ht, mix the yolks with the boiling' milk, 
add tlie f^'elatine. Sweeten and llavor with extract of van- 
illa. Pour whites of the eg-y-s well beaten on top. Poui- in 
jelly moulds. 

Russian Cream. 

Hoil an ounce of gelatine in three pints of rich milk, add 
l)t';i1eii yolks of live e^'^s antl half a pound of su.i;ar. Mix 
and let ct)ok. Strain and set on ice. When it begins to 
conii'eal beat in the whites of the eggs. Flavor with ex- 
tract of orange. 

Italian Cream. 

Soak a box of gelatine in a pint of cold water, pour over a 
quai't of cream, squeeze in the juice of three lemons, sweet- 
en to taste. Eat with sugar and wine. 


Bava rian Cream . 

Sweeten and churn a pint of cream to a froth, dissolve 
twotablespoonfuls of gelatine in warm water and stii' in the 
cream. Set in a cool place. 

Velvet Cream. 

Tnke two tablespoonfuls each of strawberry and currant 
jelly, two tablespoonfuls of sugar, the whites of two eggs 
beaten ; then whip a pint of cream and beat all together. 

Sivans' Down Cream. 

Whip stiiT a pint of I'icli cream, then beat to a froth the 
whites of three eggs. Sweeten with a cup of sugar and fla- 
vor with two teaspoon fuls of essence of bitter almond. 


Ill [iBiiiaiiiiriff 




Beat. ;ill iopretlu'r, pour in ;i }:;\i\ss dish mihI s(>I in a bowl of 
hacked ice to send to the table. Eat with sponge cake. 

Lemon or Orcuigp Cream. 

Take one lemon (or two oranges) and ^"-j-ate ; add one cup 
of su^-ai-, half a cup of water, one cup of l)utter; boil with 
the lemon, beat three eg-gs and stir in. Let thicken and sel^ 
on ice. 

Carolina Cream. 

Dissolve one ounce of gelatine in a pint of new milk, put. 
in a sauce-pan with three ounces of sugar and iialf a pint of 
cream. Add this mixture to eiglitounces of aii_\ licli fi-uit 
preserves, mix smooth, stir until cool, s(|ue«'/(' in th;* juice 
of one lemon. Pour in a mould or ice. W^ivy ornamental. 





Hamburg Cream. 

Beat the yolks of eight eggs with a teacup of sugar. 
Grate the juice and rind of two lemons in, put in a pan, 
and stir for three minutes, take from the fire and add the 
beaten whites of the eggs. When cold serve in glassc's. 

Man i oca Cream. 

Soak three tablespoonfuls of manioca in water for a short 
time, add pint of boiling milk sweetened and a spoonful of 
butter. Beat the yolks of three eggs and flavor. Stii- in 
the w^hites of the eggs beaten and scald, and mixed with 
enough currant jelly to color. Put in a glass dish and set 
on cracked ice. 

Strairherrii Pi/ramid. 

Put four quarts of water over a tire ; when it boils 
sprinkle in gradually one pint of the best Carolina rice 


ST1{.\\V|".K1:KV I'YIiAMlD. 


well waslu'd. Do this so slowly llial il will iiol stop 1h«' 
boiling', or il' it docs stop stir now and llicn until the 
l)()ilin^' is rcsuiiied. Lot il hoil rapi(ll\- thirt\- oi' foi'ly 
nnnulcs, t lien skim out and place a thin layer of tlic vice 
upo'i a plate haxin.i;' smooth ed,:u-es. I'pon this place a 
layer of strawbei'ries, then another layer of rice, and so on. 





t .. 


makin.ii' eacl) smaller, in 1lie form of a pyramid, as showh In 
enii"ra\"in,t;'. If the berries are sweet and tender 1h(\v will 
need no su.yar, otjierwise it mi,i;'ht be advisable to sweelcn 
eacli layei' and to set them in the oven to scald throui^-h. 
Then (inish ofT with a spi-ay of bei'ries at the top. and dee- 
orate with strawberry leaves. Tf more sauce is required, 
strawberry juice sweetened may be used. 






Fay iiiakin,!;- jelly it is of :j;\v;\i iiiiporlancc that tiif IViiit 
should !)(> only Jusi im[)c, and jj' il is not. all cllorts to make 
fl'ood Jelly will l,)e vain. ]ftlie Jell\ does not '• forni *" llie 
fii'sl 1 wenly-l'oui- hours, it is useless to eook it o\ei'. it nia\- 
improve by hein.ij;- set in the hot sun a day or two. The 
best h)af su^-ar should be used, and the lirst juie(> shoidd be 
well boiled before adding- the su.nar, as it retains both eolor 
and Havor l)ettei'. 

Jellies when made of ^y-elatine ajv saiil to have no nutri- 
tion, and are used only for their a.uiveable tast(> ; made from 
th(M"eet of calves or ho,i^-s tJiey are considiM-ed very nour- 
ishiuii', and by many more delicate in llavor. 

Jelly cannot be made very successfully in warm weather. 
Always serve a pitcher of wliipped cream wath jellies. 

Calvpfi' Foot Jellij. 

One quart of jelly stock, one pint of wine, half pound of 
su^ar, whites of two e^f^-s, the juice of two lemons. Boil 
and strain. 

Gelatine JeUy. 

Take one package of f^elatine, dissolve in a pint of water. 
Pour over three pints of boilin.i,'- water, the juice of a hMuon. 
one pint of wine and a pound of loaf su^ar. Strain and set 
to jelly. 





1 :'k t 


1 1 

I It 


> r 

''■:i^-.. -. 



;-;s() .iKi.ijKs. 

Lcilioil Ji lllj. Xn. 1 . 

To one (|ii;u'1 of wiitci' piil ;ii) oiiiicc ;iiul ;i li;ilt' d' ,i:rl;i1 iiii', 
llic Juice of 1 wo lemons, a |)oiii!(l of simaraiid t he w liilcs of 
t wo (',U',i4's. l*>oil and si i-aiii, color wit li a tal)l('si)oonriil of 
fruit coloring-. Set on ice. 

Lemon Jclh/. Xo. ,i. 

Take half a do/en lai';4'e lemons, s(|Ueeze into a (inarl of 
^\■at^'l^ in which dissoKe an ounce of iiclal ine ; l)oil ti\e min- 
utes, strain, and l)oil a.i^ain. If kej)t, must, he sealed. 

OrcuKfe Jcllf/. Xo. 1. 

Two fjuai'ls of water, four ounces of .n'clatine dissohcd in 
i1. S(iuee/A' tlie Juice of nini' oranges andtlirei' lemons in 
with a pound of su^'ar and the wliites of tlirco egg-s. Boil, 
pour in a mould and set on ice. 

Orange Jclh/. No. 2. 

Grate the rind of six lar,n'(> oran.i;'i's and four lemons, 
.squeeze the Juice of four more oran.ucs and two lemons 
Avith the fi'uit. Add a pound of suiiar and a ^ill of water 
and boil till it jellies. 

JoJJi/ without Boiling. 

Dissolve one packa.^-eof p-elatine in a ])int of cold Avater. 
Let stand tAVO hours, and add two pounds of sugar, the 
juice of four lemons and a pint of wine. Pour over three 
pints of boiling- water. Set on ice all night. 

Biiftercup JcUij. 

Half a package of gelatine, soaked in a cup of cold water. 
Heat one pint of uidk and stir the gelatine in. Beat the 
yolks of three eggs, with one heaping cup of sugar, and a 

Thick Apple Jelly. 

To every pound of apple l)ulp allow thi'ee-l'oiirtlis of <a 
poiitul of sii.^'ar anil oiii; half l('as[)ooiiful of niiiiced lemon 
peel : peel, core and boil llie apples wilh onlysufticient watei* 
to prevent them from burnini;' : Ix-al llieni to a pulp. To 
cxGvy pound of pul[) allow the al)o\e proportions of sufi'ur 
in lumi)s. Put llie luni|)s inio water, put this into a s;iuee- 
pan, boil until syrup is thiek aiul can be well skinuiu'd, 
then add this syrup to the ai)ple pulp with the minced 
lemon pcH'l and stir it over a ([uiek lii-e for about twenty 
minutes, or until the apples cease to stick to the bottom of 
the pan. . The J(>lly is then done and maybe pounnl into 
moulds which lia\(> l)eei) previously dipped in water, when 
it will turnout iiicel\- for dessert or a side dish, Foi- the 
latter a little custai-d should l>e poured around, and it may 
be garnished with strips of citron or stuck with blanched 
almonds. It takes from a half hour to three-quarters of au 





|)inch of soda. I^'laxor w il li t wo teaspoonfuls of extract of 
\;inilla. Uoil three minutes, whip llie white of an e^'.ii' and 
beat into the jelly. Set to cool. Serve with whipped 

Apple .IcUij. 

Take sour juicy apples, put in enou^^h water to cover; 
strain. To (>ach pint of jiuce add a |)oun(l of su^-ar and 
the juice of one lemon. Boil, l)iit ilo not stir, until it jellies. 




i '!; 

I i; 

I: ; N 

i ' ,■ 

> ■) 

I I- 


hour to I'cdiU'c 1 lie ;i|)|)l('s to ;i jmlp, and t\v<Mi1y iiiimitt's 1o 
Itoil al'liM' \\\o siiu'ai' is added. ( )ii('-ati(l-a-hair pounds of 
apples ait' siilliciciit for a small mould. 

Cut'i'diit J el In. No. 1. 

Stem t he ciirraiils, scald lliem, and when cold wash, and 
sti'ain 1 lii'()n;4'h a llannel l)a^'. Allow one pint oljuieetoa 
pomid of sn^ar. Uoil the juice twen1\' mimiles. Ilirow in 
voiir sii.^'ai', ami as soon as it dissolves, cool and ti'\' some 
of the Jelly ; il" at all still', the Jelly is cooked enou^ii. 

Currant JeJlij. No. 2. 

Pick rich currant s from stem, and put 1h(>m in a stone 
Jai', set the Jai- in a lai',i;'e iron pot and boil. Pour t)ie 
fruit in il llannel ha ^s and let drip Avithout stiueezin.i;-. To 
every six pints of Juice add five pounds of sU;i;ai'. Boil 
twenty minutes and keep well skimmed. Put in glasses, 
and sun for several da vs. 

Currant JeUij irithout Coolxinri. 

Ponr the Juice from tlie currants and sti-ain it, to every 
pint add a poimd of su^ar, mi.x well to^-ether until tlie 
sugar is dissolved, then put in Jars: seal them and put in 
the sun for two or tliree days. 

Pineapple (rclatinc Jelly. 

Dissolve a box of gelatine, take two pineapples, cut np 
audstewin three piidsof water: strain, add the gelatine and 
a pound of sugar. Set on ice. If very liglit in color, a few 
drops of fruit coloring will I'emedy this defect. 

Tea Jelly. 

Dissolve a box of gelatine. Make a quart of very strong 
tQa, add the g-elatUic with ii pound pf sugar and the juici.' 

> '■' 'f--m 




of a Icinoii ; Ii(>;i1 hut do lie! l)o;l. Scl on ice. I'l-clly mid 

Coffee Jrlln. 

Hiilf a box of .n'claliiu', soal<rd in hall" a toaciip of water. 
Make a (jiiai'l of \ri-\- stroiii;' clrai' coH'cc and sweeten, add 
the ^^-ehiline. I'otii' in a mould and set- on ict'. Sei'vt; with 
wlii[)|)ed eivani. 


Phini JcUfi. 

Boil plums in a little water, strain throuprh a jolly bafr, 
add a pound of su.yar to a pint of Juiee and boil twesdy 
minutes. If wild plums are nsed for jelly, put in a pan and 
spj'inkle with soda, pour hot water over them and let stand 
a few minutes. 

Quince Jelhj. 

Cut quinces in slices, pack in a kettle and pour cold 
water over them, boil until soft, strain throu^'h a jelly lia.u'. 
To a pint of juice add a pint of su^-ar; boil until it jellies. 
If desired the parini^s and cores may be used for jelly, and 
tlic quinces kept for preserves, 









ii' \' 



\ I 





Cnoihcrrii JcUij. 

Put cr;inb(M'ri»'s in a kclllr willi M'vy lilllc walei', stew 
lill (lone, sliain llircui^li a irliv-ha^;' A(\i\ one jh)Uih1 of 
su^ai' to a i)iut of Juice. Skim while boiling- ; hoil twenty 

Grape JclJii. 

Stem tlie firapes and sli^luly cook : then sti-ain and take 
a |)in1 of ,sii,L;ai' loa pint ol' juice; hoil a few minutes. Use 
either I'ipe or ^reen y-rapes. 

Green Grape Jelly. 

Oatlier full-.ii'i'own iiceen ^-rapes, pick from the stem, and 
put in a stone Jar. Set tlu> Jar in a kettle of cold water 
over a hot lii-e. When the Juice will come easily, strain. 
To each {)int of Juice put a j)ound of su^-ar. Boil twenty 

Bkickherrf/, f^frawherrij or Rasphern/ Jelhj. 

Crush the berries, strain the juice, with one pound of 
sugar to a pint of juice. Boil. 

Crah ApjjJe Jellij. 

Mash and qnartei', hut do not coi-e, Siberian crabs, cover 
with cold water and cook soft. Pour in a jelly bap-, and 
strain ; let stand, and strain a,i;-ain. Allow to the strained 
Juice one pound of su^-ar to evei'y pint and the juice of one 
lemon. Boil until it jellies. 

Tomato Jelly. 

Take ripe tomatoes, peel, and squeeze out the juice. To 
every pint, put half a pound of sugar, Season wnth w^hit§ 
ginger. Boil until stiff. 




(Uder Ji'/ln. 

Dissolve a box of ^('hilinc in t liifc |)iiits ol" I'l-csli cidrr. 
Boil Umi Hiiiiutes, add a lr:i(Mi|) or .sii.i;ai' and tiic juice of 
one lemon. Sot on ice. 

J*ear or r<'<i</i ManiKtUuh', 

Boil the fr-uit in a little walei'. When I'edueed 1o a pulp 
run throu^'h a colandiM- and boil until tendei'. AcUlhalla 
pound of su^-ar to a pound of fiiiit. 

Orange Marmalade. 

Ten pounds of soui* oi-ani^-es and ten pounds of su«»-ar. 
Wash the fruit and peel, put the peeling- in a kettle with a 
little water, boil sevei'al hours, cut the oranges, and s(|uee/e 
out the juice and pulp. When the peel is tender, drain from 
the water and cut very tine or pomid. Put the whole in a 
kettle and boil an liour. When it jellies, put in .y-lasses 
and cover with paper. 

Lemon Marmalade. 

lemons, peel, and extract the seed. Boil the peel 
juiee and pulp, ' 
a pound of lemon. Boil to Ihieken, 

until soft, 

le juiee and pulp, with a pound of su^'ai' to 

Quince Marmalade. 

Pare and quarter the quinces. Put in a kettle Avith half 
a pound of sufrar, to a pound of fruit, and boil till thici; 
and solid. Put in glass jars. 






\ i 



Nono })iit tho host llav()r«'(l ;i(i(l most pci-frct fruit, should 
be used in ninUiti^' prcsci'N't's. It is not ;i i^ood plan to 
inak«' too lar.iic a (|uant it \' at one tlnir. as il is ditlicult to 
watcli, prevent burning' or boilin.i;' onci'. Il' not sealed a 
pound ol'sn^'ar' should be used for e\rrv pound of fruit ; if 
sealed much less sui^ai- will ans\V( r. Haste is of ;4'reat. 
C'{)iise(|U(Mice in preserx ini;'. as tlie natural lla\<>r is thus 
nu)re readilx' sa\-ed, wiiile (lela\' should ite avoided in pre- 
pariui^'and cookin.i;'. preserves should l)oil slowlv. Al\\a,\s 
use a porcelain kettle; if a l)i'ass one is used be careful to 
scoui" vrry clean. Loaf su^'ar is best for preserves and 
jellies, though ^I'anulatcd may l)e used. 

Peach Preserves. No. 1. 

Pare fi-ood fruit carefully and remove the seed. Make a 
syrup of as many pounds of su^-ar as fiuit, in which boil 
the seed after crackinii'. When clear add the peaches, cook 
^•eiitly for twenty minutes, then skim out the fruit and lay 
to cool overnipiit, next nioi'uini;' I'eturn to the lii'e and l)oil 
a few minutes. Repeati this pi-ocess four morning's in suc- 
cession. Put in y-lass Jars. 

Peach Preserves. No. 2. 

Take white, free stone peaches not entirely ripe, split in 
halves, take out the seeds and put the peaches in cold 




wiitcr. Make a sviiip of wliitc ,sii;^ai', iisiii.i;' a pound to 
••acli poiiiMl of I'niil . Wlicn l)(»iliii^' piil in some ot' t lie fniit . 
Let cook nnlil ncailN' done. Take ont one l).\ one iti a pci-- 
t'oi'att'cl spoon. Ijay in a iari^*' disli. I'lil in nioic pcaclw-s 
nidil all lia\t' hrcn cooked, t lirn icliiin to the kettle and 
l)oil gently nntii t i"inspai\'n1 . I'nt in ^lass Jars, let cool 
and pone the syi up o\ei' tluMn. 

l*('(i(/i rrcscrrcs. No. '■'>. 

Pace peaclu>s and add to evec\' ponnd of frnii. a pound 
and a (|nacter of white sn;4ar. i\il in a porcelain kcLtle 


and boil Ave minutes. Turn out in a lar^'"o bowl, cover 
with a tliin cloth, set in the sun and stir everyday until 
perfectly transparent. Put in jars and cover with tiiick 

Apple Preserves. 

Make a syrup of three-(iuarters of a pound of suficar to 
each pound of apples, add a sliced lemon, put in the apples, 
boil until they are transparent and place in a Jar. Boil the 
syrup very thick and pour over. 

;.. 1 1 


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Quince Pi'eservefi. 

Pare and core the fruit, boil in clear water until teiulei-; 
make a syrup witli a pound of su^ar Tor each pound of 
fruit and boil the ({uinces in it slowly half an iiour. 

Pear Preserves. 

Pare, cut in halves, core and wei^^h. allow three-quartei's 
of a pound of su<;'ai' to a pound of fruit. ]Make s\rup and 
add to tlie fruit. When done take u\) and [)lace in ^lass 
jai's. F.oil the s,\rup low. i)oMr ovei' and seal. 

Crab Apple Preserves. 

Put the crab apples in Ihe kettle and keep scalding- liot 
for an lioui", add a small lump of alum. Take the fruit u|) 
and skin, but leave on the sti'nis. Add as many pounds 
of sui^'ar as you have fi'uit to the water and boil to syrup. 
Siberian crabs do not requh'e to be peeled, but should be 

Plum Preserves. 

Allow equal quantities of su^-ar and |)lums, add sidlicient 
watei' to make a I'ich syriij), boil and pour o\'er the [>linns, 
let stand overni.i;ht. The lu'xt, day drain olf the syrup 
ag'ain and boil, place the plums in it for half an houi". 

Damson Preserves. 

Cut a lonf*" slit in each damson. Spread in dishes and set 
in the sun till the seeds come out readily. Then boil till 
doiu» in thick syrup made as for plums. (Ireen s'j'ajies and 
large, blue or yellow plums pi-eserved by the same recipe. 

Cherry Presents. 

Stone ripe cherries and save the Juice, allow a pound of 
sugar to a pound of fruit. Boil the juice and sugar to 


■■]' 'I •! --^■i-"^-'1|jg^)|---'"««™"^' 


iiiako the svi'iii). pitl in 1li(> clicriMcs and cook iiiilil done. 
Talxc llicni oiil will) a pciToralcd spoon and la\' on dishes. 
P)oil 11)0 sx'iaip lliic'k and poui- over llic cdicn'ies, 

Htrairherrn, Rdsphernj (ind lllKchhcvnj Prcscrrcs. 

Pick, and pr('[)ai'c 1 he l)ci'iics, [)ul a [)ound of su«;'ai' to a 
pomitl of tVuil. Li'l stand willi su.i^'ai' si)i'inkl(Hl ovcm' for 
four lioiirs. Boil half an liour sU)\vl.v. 

Gra})e Pre^tcrrc.s. 

Pick' i^'i'apcs from llic sicm. slcin. and put in the kctth'. 
slew until the seeds arc loose : t hen strain, weii^'h with tlie 
skins, and to vvvvy |)ound aMow a pound of su.i^ar. Put- 
iy'rapes in the kettle, when boiliuii' aikl the su^ar and cook 

Citron Preserves. 

Pare off the rind, seed, cut in slices and put in the kettle, 
boil one hour, take out and add pound for i)ound of su<;'ai' to 
the watei' ; boil thick and then put the melon back; add 
one sliced lemon to each pound of fruit ; boil twenty min- 
utes. Take up and put in jai's. Boil the syrup very slow 
and pour over. 

Pineapple Preserves. 

Parboil and peel the pineapple, cut in slices; put in a 
pound of sugar to a pound of fruit, and let it stand al! 
night. Boil until done without adtling any water. 

Watermelon or MnsknieJon Preserves, 

Cut the rind in fancy shapes, put in strong brine, cover 
with grape leaves and set away. When readx to preserve, 
soak in fresh water. Dissolve four tablespooid'uls of alum 
to every gallon of watei-. Put in the rind. Sinmiei- till 










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fi^i'fcii, tlicn s():ik out llic alum 1»v piilliii^- tli(»vind in cold 
uiilcr. Pour hoiliii.ii' walci' on lialf a pound oC .u'iniiTi- and 
lei. it stand. l)oil and add t lircc onncos ol' mace and su.u'ar 
to make a svinp. Put in llio imikI, boil ^('iitly. Let, cool 
oNci'ni.ii'hl ; then hoil as lid'oic: add a pound of cut suii'ar 
foi' <'V('r\- pound of liud. Take u|) the lind, place in a jar. 
Boil tlic syrup vi^vy thick and pour over. 

Oi'aiKjc Preserves. 

Tcu'l the ornii.^'os and make a hole in each end, ivettin.s: 
out all of the .seeil. Wash in boilini;' water to remove the 
bittei" taste. Make a syru)) of a pound and a half of su.i^ar 
to a pound of fruit and boil the oi'anu'es in it. Take np and 
let stand thi-ee or foui- days. Boil down the syrup and poui- 
over the oranges. 

Lemon Preserves. 

Take firm ripe lemons, cut in slices and soak in brine for 
a week. Then soak in cleai- watei- for twenty-foui' hours, 
weigh the lemons and l)oil uidil tender. IVlak*' a s\i-up of 
one pound of sugai' to a pound of fruit . Put- the lemons in 
and simmer slowly six hours. Pour in a howl and let stand 
sevei'al days. Then put on the fire to boil again until the 
syinjp jellies. Put in jars and seal. 

Fiq Preserves. 

Take ripe figs, place in a wire basket and dip into a ket- 
,le of hot lye. Make syrup of sugar, pound for pound, and 
put the figs in; boil until done, take up, drain and put in 
glass jars. Boil the syrup low and pour over the fruit. 

Tomaio Preserves. 

Scald and peel small perfectly ripe tomatoes, prick with a 
needle, add an equal weight of sugar, and let stand over- 



Mi»'«*ii mmtmrnm^-i 



niii'lit, Ihon pour o(T llic juice aiul boil tliick; add tomatoes 
and boil until iranspaivut. 

Goosehcrri/ Prefierres. 

Select perfect fi'uit, either ^feen or ripe, make a syru|) of 
one pound of cut su^'ai' to each of fiuit. Cook till cleai' 
and thick ; be cai'eful not to mash the fiuit. 

If ■ 


Bhtclherrij, SfraiHx'rri/ or Rasphcrrij Jam. , 

Boil the berries Avith a vi'vy little water to k<'ep fiom 
sticking'. When thoi'Ou,i;hl\' done, add half a pound of 
su£5"ar to one of fi'uit ; stew until tliick. Cool and put in 
f»-l ass Jars. Dewberry and Whortlebei'iy Jam may be made 
in the same wa^'. 

Orange or Lemon Conserves. 

Wash and dry the fruit. Pare t he i-ind ofT clear to the 
white, and beat in a mortar with doublctts weight in sugar. 
Pack close in a jar and cover with sugar. 


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In llic ai'rans'ouuMit of fresh fruit for tlio table a fi^roat 
(loal of taste may be clispla\-etl. Centre-pieces of mixed 
fruits furnisli a pleasing- and liealtbftil d(>sseit, Ix'sides 
I)ein.i4' an ele^'ant ornament I'orllie dinner table. Melons, 
oi-iMi^t's and li,i;s are heaitliful and appi'0[)riate l)i'eakfast 
dishes, especially in the country, and \vhere there are 
ehihiien to whom, the cultivation, i;atheriu^' and arrani^-- 
in^' of fi'uit can be made a pleasant pastime. 

All varieties of melons should be kept on ice. The ends 
of watei'melous sliould be clipi)ed, then the melons cut 
across in halves, and set up on the clipped ends the pulp to 
he removed with a spoon. Nutniei^- melons should be set 
on the blossom end, and cut fi'om tlu' stem downward. 

A i)yramidof ^'i-apes made of diil'erent varieties of grapes, 
make a showy centre-piece, and a delicious dessei't. 

Pineapples should be cut in small s(|uares and sprinkled 
with sug-ar. Sliced fruits should be spi'inkled with sugar 
an hour before serving-, and then with pounded ice. 

If berries are gritty never wasli them, but pick and wipe 
carefully and cover with sugar; set on ice. Some ycry 
elegant housekeepei's serve large strawbei'ries without 
being hulled, a small bowl of pulverized sugar is served 
with the beiM'ies, which are taken by the hull in the lingers 
dipped in th(; sugar and eaten. 

Oranges may be served with the skins quartered and 
turned down, or sliced and sprinkled with powdered sugar. 

..■m ....i.wHiJMliiilMMMMWIifci 



St rail' berries wit It \V flipped Cream. 

Plac(> ;i lay(M' of sti-awbiMTics in a ,ulass disli. coxci' with 
pulverized sii^ai', and put. anotliei' layei- of l)ei"iies and 
sufrar, eover the top with one i)int, of tliieU o'eain, tiie 
whites of three e^'^'s and a teacup of su^ar, wliipped 

A rrniKjed Htra irherries. 

Place a layer of st rawhei'i-ies. cover with sn.irar, poui- 
over them orange Juice. Let. stand one houi-. Just hetorc 
serving sprinkle with pounded ice. 

Peaches and Apptes. 

Cut ripe peaches and well-fhivoi-ed apples, in the propor- 
tion of three peaches to one apple. Chop small, place in 
alternate layers. Sprinkle with sugar and pounded ice 


Crush a pint of I'ipe raspberries, with a pint of sugar ; heat 
the whites of four eggs ; beat all together until it stands in 
a pyramid. 


Peel, slice thin, heap on a dish. Serve with powdered 
sugar and whipped cream. 


Slice very thin, mix with line powdered sugar. Set on 
ice ; pour over wine when ready to serve. 


Cut the iv>els in six or eight equal pieces. Make the 
incisions l\^m the stem downwardj peel <;ach JiaK way, and 


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bend it tollic I'i.n'ht. Pile tlio oran.iic so proparod in a 
pyi-niiid on a fi'uii dish and it iiiakos an elogant centro- 

Peach Pyramid. 

Cut a dozen peaches in li.ilves, peel, and take out the 
stones. Make a syrup, dissolve an ounce of isinglass and 
stii- in ; fill a mould half full of the s\'rup. Let stand until 
set, add the peaches and more of the syrup; when well set 
turn out. This makes an eleg-ant table ornament. 


Pare, split and remove stones. Lay in a f^-lass bowl and 
sprinkle with sugar. Serve with very thick cream just oil' 
the ice. 

Snow Flakes. 

Grate cocoanut into a large glass howl. Serve with ber- 
ries, oranges or any fresh fruit. Also, whipped cream. 

Fruit Pyramid. 

Oranges, half peeled ; bananas and white grapes piled 
high make a handsome pjn-amid. 


i( !'■ 


To Crystallize Fruit. 

Cherries, grapes, currants, gooseberries, plums or peach- 
es may be crystallized. Beat the whites of three eggs, lay 
the fruit in the beaten e^}2; with the stem upward, drain, 
take out one at a time, dip into powdered sugai', place on a 
paper on a pan and set in a cool oven ; when the icing be- 
comes firm pile on a dish and set in a cool place. Pears, 
apples or quinces, baked and iced, are ornamental and delb 

■"!■ '^^'dtSSSimmmm^' • 


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Aiiihros/ft. Xt). 1. 

Pare and slice half a dozen sour oran-vs. lav in a ^lass 
bowl, spi-inklo Willi su.i^-ar and cov.-i- willi a. layer of g-mted 
cocoanut, over which spi-inkie nioi-e su^ar. 

Anihro.s/d. Xo. •!. 

Slice pineapple and oran-vs, put in a lai-v bowl, sprinkle 
with sug-ar, pile in pyramid fonn, cover 1 liicklv wilh -rat.-d 
cocoanut and sugar. Pour ^Madeira wine over and seine 
with cake. 









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chaptp:r XXXII. 


Fruits sliould be sclccti'd cni'criilly and onix' llic most 
pci'l't'ct used, as well as tilt' Ix'sl sii.^'ai'. lloiisckccpcrs dit'- 
fci' as to the Ix'st cans Toi- use. Wliilo \\<; liaxc iis<'d tin 
with success, wo iniicli pi'ct'oc.u'lass or stone for ,u;-enei'ai use. 
I'lie self-sea lini;' jars are wry little t ronble if |)i'()})erly nsed ; 
when the i'ul)l)er rin.ys harden with heat they can \)v I'c- 
placed at a t rill in.ii' cost . Evei'x' kitchen should he pi'ovided 
with a wide-mouthed funnel to set in the cans aiul jxMir in 
tli(> fruit, which should l)e done as (|uickly as j)ossll)le, 
sci'cwin.ii' down the top immediately. 

When i-eady to can, put the cans in a lar,"4'e pan of wai'in 
watcM', and set on the back of th(> sto\-e. Prepare the syrup, 
add the fruit, and by the time it is done the cans will b(^ 
i-ead\'. Fill as full as possible and set aside where no cur- 
rent will strike them. Li.iiht injuries all fruits aiul \e<4-eta- 
bles, especially tomatoes, and the place where canned fruit 
is kept should be dai'k, cool and dry. 

Canned Jlprrics. 

Select ripe Arm blackberries, raspberries, sti-a wherries or 
otlier small berries, put in a kettle on the stove and let 
come to a boil ; add a f[uai-ter of a pound of su.uar to evei'y 
pound of fruit; fill the cans, which should be in a pan of 



wnriii wiilci-. Seal imiiicdiaU'lv. St i-awln'iiirs l<("c[) In-sl 
in stono. 

Cninn'd Pcdc/ii's. 

First prcpan* the synip In- put tin- one (piart of wliito 
sn,i4-ar to two (|iiart.s of watci'. Prcl the ixMchcs, drop in 
boilin.i;' walci' and Id siinnici-; then pnt in the c-ans and 
pour the syni|) oxer tlicni, and seal ininicdiatcly. Apples, 
quiiicos or other I'liiit lua.y he caiiiu-d in this way. 

Canned l\'<irs. 

Paro and i-cinovc the seed, prepare tl)e synip and pi'oceod 
as for peaches, only cook lon;;'ei'. 

Cmined Pitieapplos. 

Peel and slice, make a syi-iip, boil tlie fruit in it until 
tender. Fill cans and s(>al. 

(\i lined Primes and C/icrrics. 

Wash and put whole in syi-up, made with a pint of water, 
and a pound of su^ar to thret; of fruit. Boil ten minutes 
and seal. 

Canned Corn. 

Dissolve an ounce of tartaric acid in half a teacup of 
water, use one tablespoonfid of tlie mixture toteuipiarts 
of corn, fill tlie cans ; tin is best. Seal immediately. When 
used add a small pinch of soda. 

Canned Tomatoes. 

Take fine ripe tomatoes, scald and peel, coolc in their own 
juice, have the cans ready, tin are the best. P^ill with hot 
tomatoes. Seal and set in a cool dark place. Corn and 




31 KS 

DlUKC'I'lO.NS Hil{ ('ANNIN({. 





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toiiiatoL'S ciiiiiicd lo;4(!tlit'i' arc oxccllciil and ait' Miro to kvv[) 

Strincf Beans. 
Stv]r.}j\ cook i(Mi(l('i" aiul fill cans. Seal. 

(triici'dl Dircctioii.s for ('(Ihh/iki. 

Select perfect IVuil. IN'ol can'riilly with a iliin sihci- I' 
l^nil'c ; pliin,i4(' ininicdiatelv in cold water to |»i-c\('iit tin ah" 
chan^in^' t lie color, lay the fi-nit in tlic can, pour i)oilir..iv 
syrup over it, set in hot water, Itcat and seal up. 

Tlie following- tal)le ,u'ives the time re(|uired for cook iu;,^ 
fruit and the (quantity of su^ar necessaiy : 








Cral) ai)pU's, 

Sour apples, 







low r>iiii.iN 




























(JiAMirv di' SiiiAH Rki.ii iked. 
ounces to a quail. 

A a (. .4 


















Wliik'soiiic housckt'cpcrs prctVr the old-rasliioiicd ri' . 
many others usiMvilh vory salislartory rcsiills the patciil 
IVeozcr, the best of wliich we have cvci' scon is the While 
.Alountaiii Fi-ee/.er; it is (Iiii';i hie. easily iiiaiia.iicd and y-ivat- 
ly expedites the i)i'oeess of tVee/in^-. 

To freeze ei'eani (piiekly have the ice |)oun(h'(l into small 
pieces, put a layer of ice and salt niuk-r the l)ottoni of the 
freezer and hack around the sides, cover the lop of the tnh 
Willi a l)laidvet. When the cream hardens on the side of 
the freezer scrape down and beat with a lar<4V iron s|)oon. 

It- is best to freeze ice cream in a wai-m place (the Juore 
I'apid the meltin<>- of the ice the t|uickei' the cream freezes), 
he watchful that no water or salt .i^'ets inside the freezer. 

Ice cream may l)e formed into fanciful and ornamental 
shapes l)y usin.i^- moulds made expressly for the purpose. 
After the cream is fi-o/en put it in the moulds. Set in 
pounded ice and salt, covej- close with a l)lanket until ready 
to serve. 

Ice Crcani. No. 1. 

Dissolve half a teacup of airowroot in a pint of milk, 
beat the whites of six e,i;;«:s and the yolk of one and stir in, 
sweeten with loaf su,i;ar, half a .gallon of milk, set on the 
fire and let boil, then [Hniv ovei' the e.ii-,<4-s and ai'rowi-oot,. 
When cool pour in a quart of cream. Flavor with extract 
of vanilla ; freeze. 



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/iff ( 'red III. X<>. 'I. 

Oiir (|iiail of new milk, one (|ii;irt (»r lliicU cream, two 
i"^<^s, OIK' tcaspooiil'til cacli ol anowroot and coi'ii-starcli. 
I<'la\(ir with Iriiioii or vanilla ; rrcc/c. 

Ice Crt'diii. No. :\. 

Haifa gallon of new milk, tliicc (';^\ys, t wo tal)l('spf)oiifi.ils 

of ^('laliiH' (lissolvod in cold iiiilU ; l)()il IliicUJcl cool,s\vcc1- 

fi) and fivc/c. 

Vail i I In Ice iUcaiii. 

One (piartof rich ci'cain. half a pound of sufi'ar, whites of 
six cKr;s ; iH'ai all toyclhcr. Flavor with vanilhi and 

Lemon Ice Cream. No, 1. 

One quart of cream, ei^^ht ounces of su^-ai-, tlii'ee ep'ft's ; 
put on the lire and stir. I.el cool. Flaxor with extract of 
lemon, pour in free/ei- and freeze. 

Lemon lee Cream. No. 2. 

Take three iablespoonfuls of corn-starch in two of fresh, 
unsalted l)utter. Dissolvi- in half a gallon of new milk ; 
sweeten. Flavor with extract of lemon, beat in four e^'g'S 
and freeze. 

Lemon Ice Cream. No. 3. 

Half a g'allon of cream, two cups of white su^'ar, the juice 
of four lemons ; the rind should i)e rui)l)ed in lumps of sugar 
and put in the ci'eani; beat to a froth and freeze. 

Lemon Ice Cream. No. 4. 

Three quarts of water, six lemons, whites of eight eggs, 
pound and u half of sugar, one ixuart of sweet thick cream; 
mix and freeze. 

lOF, rilEAM. 



To Olio ^'alloii ol' rri'iiiii, s(|iit'i'/(' in I he Juice of foiii- 
raii^'cs, I'ul) iiiiiips of siii^ar on tlif (iraii;4t' peels, and put 
in tlu' croaiii. Sweeten anil IVei'/.e. 

h'rnit he ('red 



Half a ;iallon of new milk, one ounce of p'laliiie dissolxed 
in cold milk and poui-ed in.tlnee e;i',i;s and fonr cups of 


ICK CHKAM .Mi»l|,|). 

sugar; poui* in tlie freezer ; as soon as it Ix^gins to fi-ee/.e add 
a pound of raisins, one pint of sti'awi)en'y presei'ves, one 
pound of chopped almonds, one izfated cocoanut, one pound 
each of currants and cilion ; freeze. 

Strawhen-ij or Raspbevry Ice Cre<uii. 

Half a gallon of cream, half a gallon of ripe straw- 
berries and three cups of sugar. Let stand two houi's and 


• ' 





strain ; add aiiothci' ciii) of sii,i;ai', |)()iii' in the treozoi' and 

Peach Ice Crodiii. 

Take very ripe soft peaches, to each (|uart after l)eiiifi' 
mashed add a |)int of eream and a pint of I'ieh niilU, with 
lialf an ounce of ^;eUitine dissolved and mixed in. JSweeteii 
to taste and ii-eeze. 

Pineapple Ice Cream. 

Half a i^allon of cicam, t\\(» pineappUvs, sliced and 
spriidvied with su.yar two hom's before usin.i;-, then chopped 
\vvy line and with the'up heat into the cream: freeze 
as I'apidly as possible. 

Canouel Ice Creaiit. 

Put two pints of brown suiiai' in a sKMllet and stir until 
dissolved; mix in one pint of boiliui;' mill<, cool and sti-ain ; 
pour it in half a .iiallon of cream and fi'eeze. 

Gelatine Ice Cream. 

Dissolve one ounce of ,i;'elati le in a cup of cold milk, pour 
it in half a .i^allon of new milk, beat in th«' whites of four 
eii,i;-s and the yolk of one. Sweeten, and Ilavoi' with extract 
of pineapple ; freeze. 

Chocolate Ice Cream. 

Half a gallon of rich ciram, fonr eg'^'s, one ponnd of 
su^^ar, two leaspi)onfuls of exti'act of vanilla, six ounces of 
chocolate juixed smooth in a cup of milk ; pour in freezer 
and freeze. 

Cocoannt Ice Cream. 

Grate two lar^e cocoannts, mix in half a .srall'on of rich 
cream, sweeten, and flavor with extract of pineapple. 


. ■ 1. < 





niscin'f fiJdcc. 

Take six ouiicos of ciisp macaiooiis, pound in a mortar, 
pour ovor a (juai-t of cicain, Ix'al in oi.uiit c^'^'s and two 
cups of su.u'ai*. Flavoi- wilii I'xtrac-l of vanilla. Place on 
the fire until thick ; fi'eoze. 


One g-allon of rich custard, to which add two pounds of 

macaroons ; freeze, i 


Make rich custard : flavor with wine and vanilla, pour in 
fi'eezer, when half froze ackl pounded almonds, clioppetl 
citron and l)r:indy peaches. ]\laUe the fi'eezer half full of 
custard and till with fruit. 

Taitti Frutti. 

One ([uart of rich cream, two ounces of sweet almonds, 
chop[)ed very line, one half pound of siiij-ai-. When half 
frozen, atld a leacui) of ciioppi'd raisins and citron each, 
half pound of oran.i;-e [)i'eserves ; mi.\ well with the cream 
and freeze. 

Frozen Puddimj. 

Take one pint of ciram, the yolks of four e,u'<i-s ; make a 
syrup of one pound of suii-u-and one pint of watei-, put on 
the fire, when neai'ly boiled stir in foi'ty hlaiu-hed almonds 
pounded line, one of cho|)|)ed citron, two ounc<'s each of 
raisins and currants, one muice of candied orange and 
lemon peel each, one ^iass of wine or bi'anily ; freeze. 

Padding Glace. 

■ Thicken one pint of new milk with two tabh^spoonfuls of 
arrowroot. Boil three pints of milk and pour in the pint 




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lk:m(A' sherbet. 

ihickoiicd, also i]\\vr c.i^'u's jiiul llii'cr l;ir,u-(' cn-ps of su.ii'ar. 
Season with cxI ract of \'aiiilla, stir in haH'a ixmiiuI cat'li of 
raisins, currants, citi-on and chopix'd liijs ; freeze hard. 

Lemon Sherbet. No. 1. 

Squeeze the Juice from one dozen lemons, then slice, and 
poui- over them a .n'allon of l)oilin.i;' water. ]\tix three-and-a 
lialf pounds of su.^'ar with the lemon juice, and lialf a tea- 
cu() of ai'i'owroot. stir all toi^vtlier. AVhen half frozen stir in 
the whites of ten e^'g's, beaten very stilf. 

Leinou Sherbet. Ko. 2. 

To one pint of lemon jiuce, acUl one (piart of water anp 
one pound of su^ai'. When pa r.tly frozen stir in whites oi' 

Lemoji Slierlx't. Xo. 3. 

Make one .q'allon of lemonaiie, pour a pint of watei- on a 
box of ijelatine. dissoh'e and ackl a pint of boiling' water ; 
beat the whites of ten e.ii'ii's with a pound of suuar. Whip 
a pint of cream to a stitf froth, stir all to.ii(>t liei' and freeze. 

Toutes Fruits Ice Cream. 

Take two quarts of rich cream, add on(> pound of pulver- 
ized su^ar and four ey-^'s, let come to a l)oil and stii' until 
cool. Flavoi- with exti-act of vanilla; U-i'VAe and mix in 
thoi'ouft'hly one pound in e(iual parts of preserved ])eaches, 
apricots, plums, cheiries, pineapple, strawberries and 
quinces. Mix well with the frozen ci-eam. 

Orange Sherbet. 

One g-allon of water, one dozen oi-an.y'es, juice of six 
lemons, whites of six e<j;u's. ]\[ix and freeze. 

H':t li 







Pi)ie<tpi)J(' SJio'bcf. 

Take one lai'p'c piiusipplc, or ;i Iwo-poiiiul can of i)iiu'ap- 
plc, add tlii'ce ([iiarls of watei*, one ounct' of dissolvt'd ^-t'la- 
liin', four lemons and the wiiites of six e<;"';'s. ]VIal\e vei-v 
sweet and freeze. Oi'an;4"es can be used in place of lemons 
if [)i'eferred. 

Whie Sherbet. 

Dissolve one ounce of li'elaline in a pint, of cold water, 
then add three pints of boilin.n' water, two pounds of loaf 
sng'ai', two pints of wine, juice of three lemons. Stir and 
freeze at once. 

Apple Sli erhef ( Origin a I) . 

Take half a ,u;'allon of fresh cider, add the Juice of three 
lemons, whites of six e.i^'.i^'s and half a pounil of su^'ai". 
Freeze hi;rd. 

Ciiron lee. 

Slice one pound of citron, pour over it half a ^'allon of 
lemonade. Freeze. 

Raspbernj or Sfniirberri/ Tee. 

Take three quarts of berry juice and one ([uai't' of water; 
nialvc very sweet, add the whites of six eg"^"s and freeze. 
Currant or cherry juice may be used. 

miferiiieloit lee. 

Scrape the pulp from a lai'.iiv ripe watermelon and 
squeeze out all the juice : sweeten ; add the whites of three 
eg'g's. Freeze. 

Water lee. 

To one quart of water add a teaspoonful of citric acid and 
one pound of sugai', two teaspoonfuls of extract of lemon. 



f ■ 




^'1- ' 






To !)(» Ji ffood 1ioiis('kt'»'i)tM' sliould he llio ainbition of eveiy 
wife ;iii(l nioUicr, as the pi'ospci'ily ami liappiiu'ss of llie 
family (lept'iul iircatly on llir oitlci- and rc^idai-ity cstalt- 
lislicd wil hill llic household. ■Maiia.ii't'iin'Ml and pcitVcl sys- 
tem arc Ihc I'onndalion of .u'ood lionscUccpini.;", and arc ails 
that can be acoiiiicd l>> any woman of ^ood sense and an 
oi-dinai'\' dciii-cc of indiistiy. 

The liusband whose liome is always neat and comfortable 
and who can invite his friends to partake of a meal in his 
house, in full conlidence of lindini;- eveiytliin,<4' in a presenta- 
Itlc coiulit ion, will feel pri(le and exnitalion in the possession 
of a wife who i;-ives his home a chann l)eyond all else. 'JMie 
sons bi'cd in snth a family will be moral men of steady, in- 
dusti'ions habits; and the danii'hters will pi'ov(> ti'casnres 
to their husbands, beiii.i;' formed on the mo(h'l of an exem- 
plary mother, and will use the same means for securing' the 
hapj^iness of their own youn,:^' families, which was so suc- 
cessfully tauii'ht under the paternal roof. 

The nu)thei's of everx' tamil\- should be capable of takin^i;' 
full superintendence of all household matters, and should 
feel a pleasure in dischariiin.u' th<' duties pertaining' to tliem. 
Every department of her domain, be it lar^-e or small, 
should be arran^'ed with such system that perfect order 
will always prevail. Many i-ules, and all of them excellent, 
are laid down for the instruction of the youn.n' housekeeper, 
in the all-important art of happy home-making". But after 





fe^j' '':m 'i' M 






:i car(>ful study llicy may he all siimnu'd ii[) in llic siiii[»h' 
plan of syst«'niatic labor, scnipiilons iicatnoss, promplnoss 
and economy. These rules, if siriclly adhered to, aiul 
^•uided by love, cannot fail to make of every woman, a 
thou«^'litful and enei';L;'etic houseUee[)ei'. 

House Cleaning. 

Tnis necessary woi'k of the liousekeepei-, by proper mau- 
ag-ement, can be done so as to cause very little iucoiix cii- 
ience to either the mistress or the family ; but hei-e, as in nil 
else, perfect system should prevail. 

Do not I)ei4in sprin.i;- cleaning- too soon, as i1 is neither 
pleasant nor safe to throw open the house for scrtil)l»iii.i;' 
and aii'ing- in cool changeable weathci'. He sure the weath- 
er is settled, and have evei-ythin^' in readitu-ss before 
beijrinning-. Provide lime, sti'ong' soap, ammonia, carbolic 
acid, Sapolio and copperas. Do not upset the whole house at 
once, it is not necessary. By taking' one or two I'ooms at a 
time the cleaning- can be just as satisfactorily accomplisiied 
and no one inconvenienced. E\'ery liousekeepei- can use 
hei' own discretion as to where to be<4-in. Some select the 
attic while others conmience with the cellar, which is iniim- 
portant, the g'reat item bein^ thorough lu'ss in e\er\ de- 
partment from be^-innin<;' to end. All furniture should l)e 
moved, pictures and ornaments taken from the walls, and 
carpets taken up. Bare walls should be whitev ashed, anil 
papered o\ws wiped olf witli a flannel cloth; paints should 
be washed with anunoiiia and warm water; windows wash- 
ed and polis'icd : floors wiped olV with hot suds and rinsed 
with strong- hot brine. In washing- out presses and closets 
use very hot water in which put cayenne pepper, then 
spriidde with benzine to keep away vei-min and motlis. 
Having- the room clean, go over all the furniture with pol- 
ish : if t roubled with bed-bugs, wash the beds with hot alum 

li V 

t, : 




water and salt. Carpels si i on Id be freed fi'om dust before 
putting' down. When tlie bed elianibei's, pai'lor and dinin/:;- 
I'ooni are in order, fifo to the Ultehen; all of thebakin;i;"-i)ans, 
sauce-pans, tin kettles and cooking- utensils should be put 
in a boilei- lilled with strong- soda watei-, then scoui'ed with 
Sapolio. Walls should be whitewashed and tiooi" scoured, 
sinks and drains should be cleansed with carl)olic acid and 
hot water. After house cleaning- has b»'en completed, the 
yard, cellar, ice-lu)use and entire surroundings should un- 
dergo tlu^ same process : lime and carbolic acid should be 
freely used to cleanse aiul purify. 






yVie Kitchen. 

A neat well-ordered kitchen will ensure not only the 
comfort but. in a g-i-eat deg->'ee the liealth of the family, and 
should be the first thing looked to in the household even if 
to do so, denuinds a sacrifice of luxury in the pai'lor and 
dining--room. Every house should have a large airy 
kitchen, with plenty of light and thorough ventilation, 
and it should be provided with a liberal supply of utensils 
to simplify and expedite labor. Then perfect system 
should be established, for in no department is the old adage 
more useful — "A place for everything", and everything- in its 
place" — than in the kitchen. When it is practicable, it is 
best to have the floor made of hard wood, and oiled every 
two or three months, as g-rease will not show and can be 
easily wiped up. The walls should be kept pure and 
clean by an occasional coat of whitewash. Two oi' three 
hirge roomy presses with shelves will be found a great con- 
venience, while a safe with di'awers in which to keep the 
small utensils of kitclien use is very necessary. A larg-e 
lamp should be hung- in kitchens not lig-hted by g-as. 
Plenty of coarse linen towels and dish-i-ags should be fur- 
nished the cook, and every mistress of a household should 


THE KlTrilEN. 


sec thai Ihcv ai-t* Ucpl clean ami five I'loiii ^icasc, as cvcin- 
artich' in tlu' Uitchcn slioiiUl bo. 

" ICconoiny counts nowlicrc so well as in Mic kitcluMi," 
and ovcry wise housckccpci' who has llic inlci'csts of hci- 
family at heart, will f^ivo hci' personal supervision to the 
prev(Mit ion of waste in hei* kitchen, and will know that the 
watchful eye and fre(|uent suiii^-est ions of the mistress is 
absolutely necessary to keep order and system in \\\c kitchen. 
A famous Fi'ench cook, upon bein^Mjiu'stioned as to the most 
necessai'y qualities in a cook, replied, '* ('leanliness I clean- 
liness,'' and the woi'ds should be wi'itten over ev(M'\' kitch- 
en dooi". For the henelit of youn^' li()Usekee|KM's,we add the 
following' list of kitchen utensils : 

A bi-ead board. 

Two larj^-e iron spoons. 

One small one. 

One potato masher. 

One lemon s(iueez;er 

One meat board. 

Two buckets for water. 

One cho[)pingtray. 

One bread grater. 

One nutmeg grater. 

One t'g^ beater. 

Biscuit cutter, 

Potato cutter. 

A wire spoon. 

A meat fork. 

A jugging urn. 

A can opener. 

Tavo chopping knives. 

Dish drainer. 

A meat chopper. 


Spice rack. 

A I'ollmg-pin. 

A pair of good scales. 

Larding needle. 

Cream whip. 

Potato slicer. 

Tea and coffee cans. 

Tin sugai- box. 

Bread and cake boxes. 

Ice c»'«'am fi'cezei-. 

Brass preserve kettle. 

A lantern. 

Pint, «(uart and half-gallon 
cups for measuring. 

Wire cgf^ stand. 

A fish kettle. 

A ham boiler. 

A dish warmer. 

A gootl cooking-stove, sup- 
plied with all necessary 

i\ I i 






TllK DIMNC li()(lM. 

77/(' I)ini)i(/ Itoom. 

The diiiinii" room should he the hri^htt'st and most 
pleasant room in the lioust- ; tlu> table, t'lirnit iire and entire 
ai)artnientssli()uld l)escru[)uiousiv neat and ordcily, while it 
should be the aim of every mothei' to study the cond'oi't and 
taste of her family in the arran^^cmcnt and preparation of 
every meal. Tlu; table-eloth should always be spotless and 
fine, and an unilei'-eover of white eloth spread ^^'ives the 
linen a heavier, smoother a|)|)eai'anee. Naj)kins should be 
line and thick, and shoidd ne\er l)e starched. The dishes 
should he well kept anil fi'ee from crack's: the silvei" always 
bri.niitly polished. At dinin,i;s or eiiterlaiimients no orna- 
ment is so i)i'etty on thetable as Mowers, I'eside each plate 
shouUl be placed as many knives, forks and s[)oons as will 
be needed, a ^"lass I'oi' water, and where wine is used, g'lasses 
foi' wine are set near each plate. The nai)kin neatly folded 
is placed on each plate, and between it a small slice of bread. 
All {)lates nt'eded aie set out ready. The dessert plates 
should be set convenieid. 

At breakfast the collee and tea is set before the mistress, 
wit h cream, sui^-ar, cu|)s and saucers. The meat with plates 
is set befoi-e the master. Foi- family use, or a small social 
dinner, one castor is sutlicient. Butter is jiut in two small 
butter dishes with lumps of ice. Honey oi- syrup is served 
in saucers. 

To clear the table after meals and properly wash the 
dishes is a very important branch of housekeeping', and if 
carelessly done causes great annoyance and discomfort to 
the family. 

As soon as a meal is ovei* the frag'ments should all be 
g-athered up, and the plates scraped ; the crumbs should be 
lightly swept until the dishes are I'emoved, then they can be 
taken np on the dnst-pan. To wash the dishes have clear 
hot water in the dish-pan ; first wash the silver, without 




;| .'■ ( 



■ 9 















soap, (ii'.v on an old towel iiniiH'diiilclv. tlicii add soap, or 
sapolio wliicli will be loiiiid superior 1o soap: and 
wash ^"lasses, rinse and wipe. Next take the cups and 
saucers, leaving' the ii'reasx- articles until the last. Alw.iys 
keep clean linen dish-ra^'s. and tea-towels; those for the 
tUnin^i'-rooni shoidtl never l)e used in the k-itchen. 

By attention to these rules. :ind the exercise of n'ood 
iudi''nient. the humhlest household nia\' ;il\\;i\s h;i\e ;i 
pleasant diniu.i;-rooin, and an altractixc tahU'; taste ni;i\- 
be displayed in the cottages as well as the mansions ol' t he 
rich, the chiel' charm of .i^ood honsekt>epin,ii' hein.i;' strict- 
attention to ever S' litt le t hin.u' t hat can in the least cont rihule 
to the comfort and pleasui'e of the family. " I5ad dinners 
^•o hand in hand with depravity, while ;i properix- U'il man 
is half saved, "so says some,sa^'e of our time, and we re-echo 



To carve well is an accomplislunent which should 1x3 
cic(|uired by both ladies and .li'entlemen. and as it is not ;it< 
all dilllcult to leai'U. housekeepers are wholly inexcusable 
for not beconiini;' skillful in the art. The (irst I'Ciiuisite is a 
very sliarp and suital)le si/.ed knife; all ell'orts or umieces- 
sary exertions are in b:i(l taste, as they indicate one oi- two 
things, the tou'4'hness of the roast or the want of ability of 
the one carving-; dexterity and aildress in the maimer of 
using- the knife and not stivnfj'tli is what is re(|uisite to 
carve wt>ll. The seat should be s..iTlcicntly hi^ii for the 
carver to have comi)lete command over t' 


dish should be of .i;"ood size, placed sulTiciently near the foot 
of the table ; for h;iin, bacon or a larg'c, thick Joint, a loui;-, 
sharp-pointed knife is required ; while for poult i-y or ,i.;-ame a 
short knife is better. 
In carvinff fish take care not to break the flakes. In 




(' vi;\ IN(, 


It '^■■ 



1 1 

I ■ 


1 , 


s«M'vin;j;' smIiiioii cut slices ;il(piii4' I he lt;icl<lt<>iic ;i nd niso mIoii;^ 
the ll;iiik. 

.M;icl<crcl ;iii(l shiid slioiild Itc c;ii'\'c(l so as t(» r'aiscoiic 
side of t he meat tVom 1 he l)oiie. I he iipper end is coiisi(h'i'ed 
the best. The I'oes are much liked. 

In cai\in,u' a t nrkev cut oil' the win.u' iieai'cst y(. liist, 
then the h'u' and second Joint : then slice the hreast oil', 
insei'l t lie knil'e hel ween 1 lie i)ones and separate t hem. The 
si<h'-l»one lies Ixvside the funi|). and the desired morsel can 
I te taken out wit liout sepa rat in;^' t he wliole hone. 

I'art I'id.u'cs ai'e car\ I'd like ot her low Is, l)ut t he hreast and 
wind's are not di\i(led. I'ii^eons may Ix* cut in two. A 
^'oose or duck should he cut with as many slices I'roni t he 
breast as |»ossil)le. 

A sirloin of IxM'l" should be placivi on a dish witli tin* ten- 
derloin nnder]ieatli. Thin-cut slices should be taken from 
tlie side next the carver tirst, then turn over the |)ie< and 
cut the tenderloin. 

A shoulder of mutton should l)e carve<| across the n..,,dle 
of the l)oue lirst and then from the thick'cst pai't till it 
comes to the ,i;'ris1le. 

Ilia for(>-(iuai'ter of lamb sepai'ate 1 he shoulder from tlu^ 
ribs, thou divide the I'ilis nicely. 

A I'oast. pi;Li' slionld l)e split down t he nnddle in t he kitch- 
en. Separate the shoidder from the carcass on on«> sid(> 
and then do tlie same thinii' with one le.i;'. J)i\i(le the ribs, 
cut the joiids at. the knee and slice. 

To carve a loin of \(>al bei^in at the sanu' end and cut the 
: rii)s apai't . A lillet ofv(>al should l)e cut lirst from the top. 

In a l)reast, of veal the l)risket and breast must l)e sepa- 
rated and then cut in neat, pieces. 

In carviui;- a le^" of venison cut deep down to the bone, 
that the juices may j-un fi'eely, then tui'n the bi'oad end 
towards you ; cuttin;^' lai'pv, thin slices. 


carvini;- a saddle of venison cut li'om the tail towards 

Ivf -'* ., 

THK l.\r\l)|{Y 

1 1 :; 


llic ilppcf pai't , nil riicli side, lliilirNcii slices. IMntcs should 
1)1' \\<'ll w.iiiiH'd in cold wcatlici' for vciiisoii and iimttoii, as 
lli('\- arc l)csl calcii Vi^vy w.inn. 

Ton^'iic. A t()ii;;Mic should lie cai'\'cd as 1 hiu as a wafer, 
its delicacv of lla\ or dcjRMidiu.i;' in a .i^real de;^'i'ee upon al- 
lenlion 1o Ihis small matter. The middle slices ol' the 
lou.i^'ue are considered the liest and should he cid across, 
atid the slices taken from each side with a p()rti(Ui of the fat. 
which is at t he root . 

A hani may he cai'\<'(l in se\'eral ways, h'irst i)\ cutting' 
lon^', delicale slices thr(»u,i;'h the thick fat in the centre 
(h)wn to t he hone ; or lt.\ runnin.u' t he point of t he knife in t he 
circle of the middle and cuttin,i4' t hiu, circidar slices, thus 
Uoi'pin.if the ham moist ; and, lastly, hy he,i;'innin;;' at the 
knuckle and slicin.i;' upward. 

The L(in)i(b'fj. 

While it may not he necessary foi* e\H'r\' housekeeper to 
do her owi washin.ii', it, is \{'\'y impoi'taut that she should 
know liow mIo it id oi'der to direct others. The most im- 
|)ortant item in the mana,i;"ement of the laundry is to liaxc 
.:.;'ood utensils in pro|)er ordei' for the woi'k. The 1ui)sshould 
l)e ch'an and of ,i;'ood si/.e. The wash-hoard should i»e fr«'e 
fi'om nails oi' rt)Ui4'h places which mii;'ht tear the clothes. 
Tlic wash-bench should he lirm.aiid lii^'li enough to prevent 
faliiA'ue in hcndin.u' too low o\-ei' the tuhs. 

Tlie wash-hoiler slu)uld he k'cpt clean and (lry,o)'if rusty, 
a baft" should be used to boil the ck)thes in. 

Cotton ]iem|) is bettoi' for clothes-line than wire, it should 
always be taken down al'tei- usin.ii', as dust and dii't will 
collect on it and soil the clothes. ( 'lothes-pins should be of 
wooil ; and th(\>' shoukl always be put in a l)aft oi" basket for 
safe keeping. 

Soft water is better than hai'd for wasliinft-, and clear rain 
water best of all. 

1 , 
I :, 


K "i 

V, <■» 




The rollowiii^- (liivclioiis arc lak'iMi from a work of well- 
known authoritv upon the suhjeel, and if carefully followed 
will pi'ove xei'v salisfaclofv : 

"Gallier up all of tlie clothes, separate the fine from the 
coarse, and the less soiled from the dirtier. Scald all of tin? 
tal)le linen and articles ^\•|ll(•ll have colfee oi' other stains, 
which woidd l»e set 1)\" hot suds, by pourin.n' hot water o\«'i' 
them from the tea-kvtile and allow them to stand until 
I'ool. llavi' I'eacly the water in the tubs as warm as the 
hand will hear, Init- not too hot. Wash lirst one l)oilerful, 
takin.i;' the linest, and cleanse throu>ih two suds, then ))lace 
in a l)oiier of cold watei', with sullicient soa|) to make ^ood 
suds. A handful of boi-ax to e\-ery ten ij;allons of water 
whitens the clothes, and is used by many. Fov laces, cam- 
brics, etc., an exti'a (juantitN' of [lowder is used, l^oi-ax 
bein;^' a metal salt, doe*; not in the si i.i;-ht est de^-ree injure 
the texture of linen. Clothes should not boil over live or 
teji minutes, after which they should be rcjuoved to a tub 
and cold water poured over them ; turn all of the .yarmejits 
wrojiti' side out. Repeat until all are boiled, then wash 
thoron^'hly. Rinse in a tub of soft water, washing' with 
the hands, not simply liftiiii;- them out of the water and 
then wrin^'injU, as is practiced by some, because all of the 
suds must be washed out to make them clear and white ; 
wrin/j;", wash throui^h another water, shake out well and 
put into a tub of blue water. Stir up occasionallx , as the 
blue water sometimes settles to the bottom, and then spots 
the clothes. Wrin.i;' out for the last time and plac" the 
clothes wiiicli are to be starched in oiie basket and the rest 
in aiu)ther, to l)e hwuix out immediately. Have the starch 
as hot as the hand can bear, dip the ai'ticles which Jieed to 
be ver\- stilV in, ' clapping' the starch well in with the 
hands, especially in shirt bosoms, wristbands and collars • 
then thin the starch for other clothes reciuii'infj- to be less 
still". When starched hang out on the line to dry j bhukc 




out eacli article uv/\\ free fruiii wrinkles and fasten socurolv 
on the line, bein.i;' cai'ct'ul to lian^- sheets and table linen so 
that tlie selva^'e ed;;«v. will he even. When dry remove to 
the eloth(>s l)ask'et. Turn all garments I'i^-jit side out, 
shake outi thorou^-hiy, pai't ieulai'ly lar^c ^ai'iuents, so as to 
five them from creases, [mil out smoothiN", he^innin;;' at tin; 
top of each .izarment , j'oll each to itself very ti^^'htly and 
place in the basket ; fold sheets without^ spriid<lin,<4', liavin;; 
first snapix'd and stretched them, and lay on the rest ; over 
all spread theii'onin^- blanket and let stand until nextiiioi-n- 

If a machine is used in washin;u', it is better to soak the 
clothes overnight in warm soft watei", soaping coUai's, 
wristbands and all soiled pieces. 

Befoi'e washing' tiannels shake out the dirt and lint: use 
only soft clean water, make suds, but do not apply soap to 
the flannel. 

In washing' mei'ino, lambs' wool or any woolen fifoods, do 
not rub them, butcleanse them by drawin^'them throu^^ii the 
hands up and down — in tlie suds. llid)l)in^' shrinks woolen 
and silk^'oods. When clean wi'in^' as diw as possii)le, then 
rinse in a tub of hot water* in which a little soap has ix^en 
dissolved. Shake each piece, wrin^' out, stretch in propei* 
shape and hang* smoothly on the line. 

Never wash woolen ^oods on a cloudy day. 

In washing*" colored cotton ^oods, care is necessary to 
prevent fading', and ^'ivin^' them a fresh look. ('alico«'s, 
and muslins washed in warm suds, made with soft water 
and white soap will retain their freshness a long- time. 
They should not be allowed to soak, and should be washed, 
turned and dried as speedily as possible. 

For goods that fade use ammonia instead of soap. Ox- 
gall is also excellent, used with powdered borax. Black 
pepper put in the watei" in which buff, gray or black dresses 
are washed will preserve the color, 







Fruit stains, so aniioyiiii;- to niotlioi's who have little 
children, may be removed hv Avettin^' i;i whisky and 
anmionia, or by holding- Ihe stained garment wvy tightly 
and poui-iiii;- boilini^- water on it. Thorou^ldy rubliin^- with 
eommon sotla. and llien wettiiii;' will) coal oil, lettin*;- stand 
in the sun until dvy , w ill remoxc ail stains. 

To make i^'ood starch, that will ii-on well and i^ive the 
clothes a clear snioot li apjiearance is not as easily done, as 
some people ima.i^ine. The followin.ii' recipe will be found 
excellent : Dissolve two tablespooiiluls of staicli in a little 
cold water, wlu'ii it is perfect ly smool li |)oiu' in beilin^ 
Avatei" slowly, and si ir hrisUly ; a pint of water should be 
allowed to an ounce of starch ; aild a teaspoon of salt, half a 
teaspoon of coal oil, and a few drops (jf bhiinii'. l^oil tweidy 
minutes, sti'ain if not pei-fectly smooth, and if it is to stand 
any len.iith of time cover closely. It should be used as hot 
as possible in order that it may penet rate the linen. In mild 
weather clothes may be starched at once, in w inter, or windy 
weather, dry tlieni first, and sla'cli Just liefore ironing?. 
White .ii'lue is sonu'times dissolved in starch to make it 
fi'lossy, a .i;'ood ])olishin.u' fluid may be made l)y dissolving- 
two ounces of i)ulveiiz(>d gum-arabic in a pint of boiling- 
water, when cool stir in half an ounce of carbonat(> of mag- 
nesia. Pour in a bottle for use. The ai'ticles needing polish 
should fii'st be ii'oned. then wet with the polish and ii'oned 

Isinglass starch is very nici^ starch foi* thin muslins. 

If in ii'oning, starch sticks, it is too thin, oi' notsuiriciently 
well done. 


It is dilFicult to give minute diivctions how to iron well, 
but general rules for this department of the laundry art- 
laid down, and it is well for every housekeepej" to 1 c 







furnished with tliciii. Expcriciu-c' is necessary ti) Ix'coine 
skillful iji iruuiiii;-, as well as i^'ceal i-are. All ^'aniuMits 
after bein^ dried must l)e folded with care preparatory to 
irouini;', or llie woi'k eaimot he sat islaetorily done. There 
are sevoi-a! thiiii;"s to he ol)ser\-ed hel'itre the work is l>e,i;iin. 
to wliich sti'iet attention must l)e i;'iv«'n. 

A strcui.t;' tal)le of suitable len^'t h should i)e provided, and 
a li;!4'bt dural)lu ironing* board ; also a hosoin i)oar(l alxMit 
ei^'ht inches wide, and fi'oui seventeen to eii^hteen lon.i;'. 
Irons of three sizes, lar^e, niediuni and small sliould he 
used, and always ke[)t clean ami smooth; ashes, salt or 
bi-ick dust are ^'ood to clean irons, and wax ruhhed <;cca- 
sionally on them will impi-ove them \er\ nnich. IJe-^in with 
tlie sheets and taT)le linen, takini;' the shirts next, l^^'ii'st 
iron the shirt all ovei", wi-iiii^ini;' a ch'an cloth out of warm 
water, and rub over the bosom. (Jo over the bosom i-apidly 
with a clean hot iron, then raise the plaits and iron ai^ain. 
Then dampen with water, or polish and iion with the [)olish- 
ing iron. 

Fine soft articles that do not need polishin*;' should be 
ironed on a fine sheet over a soft blanket. End)roideries 
should be ironed on the wi-on.u' side. Always ha\"e near, a 
pan of clean coltl water, so that- any spot which has been 
imperfectly ironed, may be wet wit h a sponge and ironed 
over. Pull muslins and laces out carefully, iron o\<>r once, 
and then pull in shape ; all the ed.^es or purling- should be 
picked out car- '"lly ami arran<;'ed to look new. 

As far as possible iron by the thread, pull the material 
straight, and move the iron in the same direction as the 
thread of the cloth. 

A willini;" hand, by folio win i.;' these directions, will, after a 
brief time of practice, master all dilUculties and become 
efficient at the work. 

I ;. ' v 



i I' 

Family Soaps. 

Ox-fi^all soap is an oxcollciil arliclc to use for all delicate 
fabrics. To make it take one pint of ^all, cut into it ten 
pounds of common bar soap, and add one pint of boiling- 
water. When cold cut in bars. 

Hard Soap. No. 1. 

Dissolve twenty pounds of potash in thi-ee buckets of 
water, add twenty pounds of stiained i^i'ease ; boil until 
thick. Let set until cold, pour off the lye, and cut in bars. 

Hard Soap. No. 2. 

Take six pounds of each, sal-soda and clear grease, three 
pounds of lime and four g'allons of water; dissolve the lime 
and soda, add the grease, boil until soap. When cold cut 
in bars. 

Boiled Soap. 

Place the grease, bones and all in a kettle, filling it oidy 
half full. Make a lire under it, let it heat veiy hot, stii- to 
keep from bui-ning, aild a gallon of strong l\'e at a time, 
until the kettle is full enough, boil slowly until thick. 

Cold Soap. 

Mix thirteen pounds of clean melted grease with five 
gallons of lye. Let stand in the sun, straining it fi-equently, 
in the course of a week fill your cask with weak lye; con- 
tinue to stir. 

Soft Soap. 

Put to boil any quantity of lye desired, have it strong- 
enough to bear an e^-^. To each gallon add three-quarters 
of a pound of clean grease, boil fast, then slowly for two 



hours, Avheii thick ns jelly |)ii1 in :i Ii:ilf pint „f salt lo ovorv 
ftve gallons; lot it boil a f.-u- miniilcs and pour out 1o cool. 
If the soap is wanted hard double the ([uantitv of salt. 

Good Soft Socq^. 

Cut in small pieces a pound and a half of bar soap, into 
four quarts of I'ain watei", add four ounces of puiv carbonate' 
of soda ; dissolve them over the fire and stir in a spoonful 
of salt. 

f ;> :' 


1 1- 

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'* Dyeing' is iho i^'rcal irsourcM' of a sli'iulci" wardi'obe, " says 
a ii()1(hI ]atl\' cconouiisl, and wo have louiul it so. It is an 
art woi'tli loariiin^- and learning- well ; by its use ]oiif;'-\vorn 
g-ui'inents I'usty from woai' can be restored, or new ones of 
delicate colors, injured by acids, wine or fi-iiit stains, can 
be readilj^ renewed. White stockin^»s no lon^ei' fasbionable 
can be j^-iven lovely delicate lines, or deep I'icli ones ; silk 
laces too yellow foi* wear; I'eatliers injui-etl seeniin^'ly be- 
yond reclaiming-; i-ibboiis, that are soiled and faded, and 
g'loves in the same condition ; can all be made to look new. 

All woolen ^'oods ilyo well. Silk never look's <iuite as 
well as wben ncAv, but can bemadeto answei'inany jiurposes. 
Irish poplins coloi' well, but shrink considerably. Velvets 
can be dyed, but lose much in ai)|)earance. Half-worn 
fabi'ics of dai'k coloi* may be bleached by di|)pini;' a moment 
only in chloride of lime, then well rinsed, and they will talae 
any color desired. In coloi'in<;' use plenty of soft water, 
and use a vessel of sutricient size to spread out the ^oods. 
All f^-rease and dirt}' spots should be removed from clothes 
before d^yeini;- ; scour well with soap ;nid watei', rinse and dip 
in warm water before puttini;' in the dye, after which 
wash through soap suds, and hang out to dry. Many per- 
sons use dyes prepared at home from various recipes, but 
this is mistaken economy. " The Family Dyes," now kept 
by all druggists, aside from their convenience, do their work 
much more perfectly and are far cheaper. 

UKN()\ ATIN(i. 


The Diamond Dyes pi-cicii-cd l\\- Wells, l^icliardsoii iS; Co., 
l)iii'liii^toii, \^t., i('(|uii(' MO |ii'o\i()iis cxpoiitMU'c to use 1 hciii 
succM'ssl'idly in all kinds ol' dycin.i;'. TIicn' arc tiic \)vs\ liial 
liavo been inl i'odnc(>d, and all wliolry 1 licni will l)o sal islicd 
wiUi liio iTsnlls. The cnlor cai'd acconipanyin.i;' llio pack- 
a,i;'(»s of dye will sliow lliorxacl shade waidcd, and willicare 
anybody will soon leai'n 1i» coloi- willi llieni e(|(ial lo profes- 
sional dyers. 

Many limes ladies are a1 a loss io know whal colors will 
dye llie varions shades best; I'or the inslrnclion of sncli ue 
annex llie following- : 

Li^-ht blue, will (]yv dark blue, puiplc, crimson, ^rtn-n, 
clarot and black. 

Brown, will dye claret, ci-imson and dark f>:recn. 

Claret, will dye brown, crimson, ^Tccn and black. 

Drab, will dye scai'let, crimson, purple, blue, claret and 

Crimson, will dyo ])row)i, claret, dark f^'reen and l)lack. 

Li.i4'bt f^-reen, will dye claret, brown, crimson and black, 

Dai'k ^-reen, will ilye brown, clai'ct and black. 

Lavender and mauve, will d\(' any darU'ci' shade wauled. 

Purple, will dye dai'k ci'imson, dark lireen and black 

Scarlet, will dyv any rich dark coloi'. 

Pink, will i\y{' all colors of a darker shade. 

Dark i)rown, blues, ,i4-reens and black can be beautifully 
renewed by dippini^r in sauu; shades of Wells, Kicharilson 
& Co.'s Dianujnd Dyes. 

Curtains, furniture covers and carpets that are faded can 
be n stored by d^-ein^-. 


Grease spots should be taken out immediately upon dis- 
covering them, as they are then more easily removed. 
Pen/ine is one of the best articles for cleanin^j;- all fabrics. 
Where spots have impaired the color it is often dillicult to 


» I', 



I'esloi'c it. W'cllin,:^' willi ;niiiii()iii:i is somt'linuvs siiccossful, 
[);ii'1iciil;ii'ly ulicrc ;ici(ls liinc done the {laiiia^'c. Ciiiuphoi' 
and l)()i"i\ is cllicacioiis, atid si loii.i^' Ix'cr is fccomiiiciidcd. 
A solution of io,t;'\vood cliips will I'cslorc t lie color to any 
blade wooh'ii i^'oods. 

Wlirn soiled, silk nia\' be cleanod by sprcadiii^' oul on a 
tal)l(' and s|)on;uo on both sides with warm water jnix«'cl 
witii i)eel" i^all. Then sponj^'e on tlie wi'on^" side with warm 
walei' in wliieli is dissolved a little liuni-arabic. I'e cai'erul 
not 1() ;L;'et too still". Partially dry the silk, \vrai> in a damp 
cloth, let it stay sever;il houi's and press on the wrong' side 
with a moderately hot iron. 

Silk may be cleaned by spons'iiiii;' it wi Ji water in which 
potatoes have been boiled, and a little ammonia added. 
Fold when damp and press with a cool iron. Collee is also 
a good wash for black silk. If a hlack silk has a shiny 
look by long- wearing-, sponge with ammonia. 

The following" method of cleaning- light silks is highly 
recommended : To a pint of alcohol put half a pound of 
soft-soap and a tablespooid'ul of white sug-ar. Wet the silk 
with the mixture anti I'inse. When neai-ly i\vy, lay on a 
table and rub with a soft towel; do not iron unless it can- 
not be avoided. 

To Clean Alpaca. 

Spong-e with strong- lu)t colfee. Turn on the wrong- side. 

To Clean Velvet. 

Invert a flat-iron, place over it a sing-le thickness of wet 
cotton, lay the velvet wrong- side next the cloth, rub gently 
with a dry cloth. 

To Take Grease out of Any Article. 

Grate French clialk over the spot, cover with brown 
paper ; set a hot flat-iron on it and let remain until cool. 




Good Ems/re Fluid. 

One ounce of ciislilc s(>;'|). t'oiii' of iKiiia ;nninoni;i, one of 
glycerine ami one of spirits of wine : dissolx'e in one (niart, 
of soft water; apply with a s|toiii;('. Excellent for all 

To E.iiracf Paint frovi. Silk or \'VooIe}i Goods. 

Saturate the soiled spots with spirits of lui'pentine and 
let remain for some time, then rub with the hands. 

To E,vfract Stains from Silk and Wool Goods. 

Ammonia mixed with lime will remove fruit, wine or acid 

To Cleayi Silk or Woolen Shawls. 

Peel and grate mealy potatoes, to a pint of which add two 
quarts of cold watei", let stantl live houi-s, strain. Pin the 
shawl to be cleaned over a sheet on a table and sponge with 
the potato water until clean ; rinse in cold water in which 
put salt ; spread out to dry. 

To Clean Light Kid Gloves. 

Rub hard with magnesia or light bread. Benzine is ex- 
cellent to clean gloves. Where they ai'e not veiy mucli 
soiled rub with diy corn meal. Any cleaning lluid can be 
useful in cleaning gloves. Gloves washed in gasoline will 
be cleaned and the most delicate color not injured. 

To Renew Old Black Silk. 

Boil one ounce of crushed soap bark. Sti'ain, and sponge 
silk or woolen goods and tlicy will be gi'eatly improved. 
Fig-tree leaves boded in soft water will be found a good wash 
for all black material ; grease and stains can be removed by 
its use. 


» ' 

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I ! 

1 •' ii 






To Wdsli llhick Cuslnncre. 

Dissolve Iavo ounces of Ixtinx in vwvy i;;illon of water, 
add a little mild soup. Make I he linse water very blue, and 
press dainp on the u roii;^- side. 

Enisirc Soap. 

Detersive soap, one ponnd , alcohol, one pint ; oxalic arid, 
half an ounce; oil of roses to scent . Boil the alcohol, add 
the soap and then the acid. 

Fi'nif Stains on Silk or Wool. 

Wet with wliisky before they have dried and the stain 
will ontij'ely disap|)eai'. 

For Removimj Tnk from Sillc or Wool. 

Two di'acliins of chloride of lime, two dniclims of acetic 
acid, one-and-a-half ounces of watei-. 

To Clean Silk and Thread (lloves. 

Put on the hands and wash in l)orax watei-, or if veiy 
much soiled, with white castile soap; I'inse hy pourin.i;' 
water over and i\v\ with a towel. Keep the .i^loves on the 
hands until nearly (\vy, then tak(^ olf, fold carefully and lay 
between clean clothes under a weij^'ht. 

For Washing Delicate Colored Silks or Woolens. 

One-half a teaspoon of hartshorn to a teacup of water 
will make a .n'ood wash for soiled neck-ties, ril)bons, silk 
handkerchiefs, etc. 

Erasive Fluid for Woolen Goods. 

Half a bar of resin soap, one ounce of saltpetre, one ounce 
of borax, four quarts of soft water. Dissolve, and Avhen 



cool ;ukl live ounces of .spii'its of amiiioiiiii and two of clilo- 

70 Clean Jiibhons. 

Dissolve lialf a pound of u liile soap in JKtilin.u' vvaler. Lei 
cool, pass llie ribbons (lii'oiii!li it, linse tlirou^li lukewai'in 
vvatei' and pin on a bouiil to dr.v. 

To Cli'dii Silk ]f<tinlhi'rrhirf,s. 

Lay them on a smooth l)oai'd and i*nb with the hand, wet. 
in stroll,:;' warm borax water, rinse in clear water and shake 
dry. Do not ii'on, bul fold and put undei- w. wei;;hl. 

Silk SlockiiKjs. 

May he ti-cated in the same way ; if colored, soak, lu'forc 
rubbini;', in water and su,i4ar of lead. Wrin^- dry, sti-etch 
out on a mattress and pin tightly. If these directions are 
followed they will look as well as new. 

To Clean Venj Dirhj Woolen Goods. 

Dissolve? a lai'.Ljc tablespoon of borax in a pint of water, 
hoilin.i;" hot. Mix in the cold water in which the ^'reasy 
^•oods are to be washed. Wash and rinse. Shake well and 
dry (quickly. 

To Clean Soiled Coat Collars. 

Apply henzine and let I'emain an hour or two; wash olV 
with warm soap suds. 

2\) Renew Soiled and Faded Black Cashmere. 

Put half a pint of ammonia in tepid watei", dip the goods 
in thoroughly. \\\) and down, do not rinse or wring, but hang 
on the line to drip, when still damp, iron on the wrong side. 






' * 

H.; H 

To lieneio Craiw \'<'ils. 

Wi'iiifr ^^vo lai'^c cloths out of wjinu wutci'. Sproad one 
out and lay the veil ou it, covfi' it witli the other, aud foil 
t i^ht- ; lot stand au houi'. TaUc it out, and aii- until half 
dry, fold in smooth siiuaivs, put in a hu'^e book under a 
vveiyht. Let dry before renioviii^--. 

To Clean ChaiHoi.s JA'dthrr. 

Wash in eold water with plenty of soap, and rinse in 
plenty of clear cold walei". 

To Wash Black Cashmere. 

Make soap suds, in which wash the f^-oods, i-inse in clear 
water, then in warm coll'ee with fiuni-ai-ahic dissolved in it. 
Lay damp flannel on a table, spread the cashmere over it, 
roll tig-ht and let dry thus. It will need no pressing'. 


Spirits of turpentine brushed in cracks and crevices of 
shelves and di-awers, will keep moths away. Campiioi' or 
tobacco sprinkled among' clothes are preventitives; salt is 
also said to be good. 

Suqqestions as to the Care of Clothes. 

Dust should ue carefully removed from dresses, etc., be- 
for-e putting'away. Shawlsshould be folded in theii- < ' ' ' '' 
creases and laid away, cloaks should be hunur •> 

pulled in shape and folded in tissue pape lul 

folded and put in a box kept foi' the purpose , eds, bon , 
sashes and silk handkerchiefs will keep fivsh much lunger if 
folded and laid under a weight. Shoes should be moothed 
by stretching' out the wrinkles and bcMiding" the soles 
straight^ (Just brushed from them, and carefully put away, 

TO UEMOVK l-AINp l'\U>y\ r\Am\ ()|{ sir,K'. 4ii7 

To llcitcir Hlnihhn lllmh- Kid (//nrrs. 
Mix a few drops of ink ..,• shoo polish ii, ;, t;,l.|.spoo„ru| 
of ohvo Oil, ,.i whid. dissolve H piece of «-u,.i..,ab,c size of ... 


To Rrmon' r,iin( fn,ni CI, ,11, or >SV//.-. 
Wet with lurpeiilijie, or l)eiiziiie-eillioi- will remove. 



THE 'rolLEl 





To 1)0 lioalthy and bcaiilirul, it is ncc'cssary foi* cvcvy one 
li» !)(' cleanly, and in oi-dcr lo i)i' so, due attention iiiusl- ho. 
.uivoii to tlio tlotails of tlio toilot. A daily bath is tlio host 
boautilior tho coniploxion can have. 

Nothin.i;- pi'omotos tho j^iowth and tho hcanty of the hail' 
liko IVocinoid washing' and tliorou.uh hi'ushinii', and ahovo 
all llio nuniorous patent lotions and tonics shoukl bo avoided, 
if anythini;' is nsod let it be soniothini;' sinii)lo and of known 
haiMuloss (pialit ios. 

To preserve the boanty and synnnotry of ihi' hands, they 
shonld bo well dried and i'nl)l)ed after washin.i:-. (Jloves 
sho'ild hi' worn when exposed to t he ail', or en.i^'au'ed in wofk, 

(lireat attention shonld be ,i:i\(Mi the teeth to )/r<'se-r\'e, 
them sound and I>eau1ifiil. They slioidd he ea refully i>rnshed 
after vvcry meal. A soft l)rnsli with water is tho host, 
thoUi;h some very excellent and liarndess tooth washes 
are propai'od. Salt aiul water is a .i^ood cloansin.i;' wash for 
the teeth, it pi-osoi'vos and hardens the i;iims. A little 
cast ile soap used in hrnshini.;' I hi' teeth will he hmnd henc- 
liiial; chai'coal is also ,i;'ood used as a lootli powilei-. 

Care of t he e\'es ma\' not tend to t heir hea ut \', as t hey arc 
independent of the arts of tho toilet, hut it certainl\- tloi's to 
tlioii" nsofnlnoss. The eyes should never i)o hused by ovoi.or 
ill usa^'o, novel" read by an im|)erfect oi ui det»dy li^lil.and 
thi> moment tho eve is fatiiiiiod rest; it. .V \-orv weak or too 
blight liylit is bud for the sight. Reading in a vehicle in 


4 111) 

iiiolioii, layiii.i;' down of I'ariii.n' ;i li^'ht a(v all iiijiii'ious 
[)i';iclicc's llial slioiiUI ix- a\(>iilt'(l. 

Eyo-brows may he iiuprovt'd by ln'iishiny, and the genoral 
caro .n'ivoii the hair. 

Foi' the boiK'lil ol" those wlio use cosmetics, (>tc., tlie 
followfii;^" excellent recipes have been cai'i'l'nlly sel(>ct«'(l 
from reliabh^ sources, and will be found valuable andJuirm- 
less : 

For f/i(> Hair. 

Wasli in c-old sa^u'e tea. To removt* dandrulV, put into a 
pint of cold water, ont> ounce each of cam|)hoi' and l)ora.\. 
A iiood iiaii' tonic may be niaik' of one ounce of castoi- oil, 
two of Fj'cnch binndy,and bay rum. 



: 'I' 



Macassar Oil 

Is a slijuul int for the hair: to make it, tie one-fourth of 
an ounce of chip|)in,i:s of alkanet root in a piece of coarse 
musliu, susi)eiul it for a week in a jai- containing* ei;;ht. 
ounces of sweet oil, ailtl sixty dro[)s of tiiu'lurc of can- 
t harides, ten of oil of roses, sixt\' of ueroli and lemon. 
Cork ti^ht. 

A })reparation for the hair that ke(>ps it soft and increases 
the .ii'.'owt h, is maile of one pint of ^lycciine and three of 

Ti) Prrroif thr Hair from FoIHikj Out . 

Put two tablespoonfuh of y.\\'\' table salt upon a slieet of 
papi'r, dip a stilV l>i'ush into it , aud rub into t lie roots of 1 he 
liair. Alum water will check llie liair from fallin.n' out. 
Tji(iuid anuuonia. ahuoud oil aiul cldoiofoim <'(|ual pai'ts, 
with live ounces of alcohol, applied daily will benelil the 
liair. In cases of baldness, a loliou uiatle In mixini;- e(pial 
parts of cam|)hor, anuuonia, cbloroform and aconite. 
rubbed in twice a dav, will be found to have a ^ood elluct. 


CI J ' 


1 Ih 


It i 

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S . tS 




Melt I'oiu' (iimccs of while wax in nine ounces of olive oil ; 
stir in two ounces of powdered burnt eork. Sprciid on the 
hair and brush in thoi'oug'lily. 

To Restore Color to Muled Hair. 

Paste the liead in ;i weak solution of ammonia. It is said 
that wt'tlini;' Ihe iiair in water in wiiiiii potatoes have been 
boiled will restoi'e the color. 

Ayer^s Hair Vitjor. 

Is an excellent restorative for the hair ; it stimulates the 
g'l'owth, cures baldness and restores th(> natural coloi'. It 
is also a ^"ood dressiuu' for the hair, cleanses the scalp and 
prevents dandi-ulV. We know it to dilfei- from most hair 
tonics, in being perfectly harmless. 

Restorative for Grey Hair. 

One ounce of tincture of acetate of iron, one pint of water, 
half an onnce of glycerine, live grains of sulphtiretof potas- 
sium: i)erfume. Kuba lit tie on the hair daily, it will i-estorc 
the color without injuring the health. 


Mix the whites of eggs, swei't almond oil and alum. 
Spread on tlie face before retiring. 

For the Complexion. No. 1. 

Bathe the face three times a day in a preparation of three 
qnarts of water, one of alcohol, two of cologne and one of 
borax, in the wash walei'. 

Bathing the face in buttermilk, or new milk,' is improving" 
to the complexion. 



For the Complexion. No. 2. 

Mix one spoonful of the best tar in a pint of olive oil, put 
in a tin cup, and set in hoilinii- water. Rub on the face at 
ni^'ht. Wasli oM" with warm water in the nioi-nin^-. If this 
olive tai' is used foi* a week or ten days, the sUin is as soft 
and delicate as an infants. It ellaces wrinkles by softening 
and removing the old skin. 

Freshness of the complexion may be preserved by a tei)id 
bran wash. 

Almond Paste. 

Two ounces of bitter ahnonds, one ounc(^ of rose water, 
two drachms of tincture of ben/^ine, with one ouiu'e each of 
honey, oat-meal and glycerine. Apply to the face at ni^-ht ; 
excellent foi* rough red skin. 

Honey Pasfe. 

Two ounces each of honey, fjlyeerine and rose water, four 
drachms of bismuth, and two of tincture of benzine. 

Queen Bes.s Complexion Wash. 

One draclim of l)enzine i;'um, one of nutmeg- oil, six di-ops 
of oraufi'e extract, or apple i)lossonis, boiled in a pint of 
water, with a pint of sheiry wine. 




Parley Paste. 

Three ounces of f»TOund bai-ley, white of one e^^-, t:il)l»'- 
spoon of powdered alum. Mix and spread on the face be- 
fore retiring. Wash olf with warm water. Excellent for 
rough skin. 

Complexion Lotion. 

Two grains each of muriate of ammonia and coscanilla 
powder, eight ounces of emulsion of almonds. 

^ — X 




Complexion Wash. No. I. 

Piu-e glycerine and water, each an ounce; vinegar of 
cantluirides forty di-ops. 

Complexion Wash. No. 2. 

One ounce of benzine in a pint of wliislcey, poui* in wash 
watec. l^atlie tlie face twice a weeic in warm walei- with 
good toilet soap, and rub gently with a Uannel cloth. 

' Anofhrr E.rrrlloit Wash. 

One ounce of enudsion of bitter almonds, one-and-a-half 
grains of bi-chloride of mercury ; api)ly twice a day. 

Powder for the Complexion. 

p](|ual parts of l)ay rum, snow-Hake magn(>sia, bergnmot, 
and oil of lemun ; mix in a pint bottle and 1111 with rain 

Mask of Beaut (J. 

Tlie wliiles of four eggs boiled in rose watei', half an 
ounce of oil of sweet almonds ; beat t he whole together until 
a thick paste. Spread on a piere of old nuislin or silk. 
Wear at night. 

To Remove Snnhurn. 

Milk of almonds is an exccllant wash foi- sunburn. A 
mask of corn-meal and buttermilk, worn at night will 
peedily efface the elfects of sunburn. 

Complexion Soap. 

One pound of bleached castile soap, four ounces of fresh 
almond oil, six ounces of oat-meal, one of glycerine, and a 
tablespoonful of powdered boi-ax. Melt over the lire ; pour 
in a mould. Very superior for the face and hands. 



Crcaui for tlic Complexion. 

BhiiU'h one |)ouiul ol' almoiuls, masli in iiu)i't;n', and I'ub 
to;j;'('l her with llic best whilf soap for lil'lcH'ii luiiiulcs, atld- 
in^"- Olio quart of rose water. Strain, and apply with a soft 

To Houove Freckles. 

Powdei' fine salt [)el re and ;ipply lo 1h{> I'ace. Ifalfa pint 
of skim niillN in wliicli cucumbers are sliced it is said will ii-- 
move freckles 

A Freckle Lofioji. 

Take half a [)()nnd of o\'-,ii-all, half a draclim each of 
raiii[)hor and burnt alum, one draelim of borax, and Iwo 
ounces of rock-candy; mix well ; let stand t wo days. Apply 
to the face every mornini;'. 

To Cure Freckles. 

Tlie use of buttermilk and tansy it is said will remove 
freckles. Horse-radish boiled in sweet milk is also recom- 
mended. The juice of a lemon mixed with su.urar is liood. 
Elder llower water, a|)ple vine^^'ar and bora.x are all ^■i\en 
as remedic\s for freckles. 

Fcice IVa.'ihes. 

Half an ounce of powdei-ed boi-ax, one ounct* of ^lyceiine, 
one «|uart of camphor. Wash the face once a day ti> re- 
move sunl)urn and tan. Kresli lenmn Juice a wine^lassfnl, 
rain water one pint, a few drops of ottar of roses. I'se 
twice a day. 

To Clear I lie Complexion. 

Benzine two ounces, alcohol one pint. Put a tablespoon- 
ful in a l)asin of water. 


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To Remove Wrinkles. 

One ounce of tincture of ben/UKs seven ounces of distilled 
rose water, and half an ounce of ,i;lycei'ine. Bathe the 
face and neck at ni^'ht. Or mix three drachms of alcoliol 
and thirty-six grains of turpentine. Allow to dry on the 


' The French use turpentine to remove and retard wiinkles, 
A paste made of wliite of an egg and pulverized alum is 

For Eovyh or Chopped Ski)!,. 

Mix corn meal in vim^gai*, I'ub on the face and hands ; 
when dry rub olf with gl.\'cerine. 

For Chaffed or Smilmrnt Skin. 

Oxide of zinc one drachm ; lard two ounces ; honey one 










Tho (ii'st yonr of ;i cliilirs lil'c is very imporlaiii in cs- 
1:il)lisliin,ii' its licallii and bc^'iniiinu' llic Cormalioii ol" its 
('liai'actci', for a sicldy, Ill-fcil iiilaiit is \t>rv apt to dt'vclop 
into a ci'oss, pi'cvisli cliiiii, wlilcli in time ,i;ro\\s to bean 
iil-tcnipci'iHl, (lisaii'i'('ral)l(' man or \\(tnian : licncc it is very 
important to Ix'.^in riii'iit with the ncw-boi-n infant, TIic 
followin.ii' sn.<4",u'<'s1ioiis taiscn from that cxccMcnt \vorl<"'l'h<' 
Pcactical Ilousclvt'cpcr '" will Ix' found useful and instiaic- 
t ivc : 

"The treatment maii\' a l)al)e rccciNcs dmini;' tlie lirsl, 
liours of its life eaiises il to ix' a |)uny. sulferin.i:- infant, 
j^ivin.n' it. a constitution prrdisposcd to ilisease. 'I'he lirst- 
lliiiii^' is to protect 1 h(> sensili\(>, little ci-ealure from ex- 
posure; water sliould n(>\cr Ite used for a chiUrs lirst i)ath, 
l)ut, sweet oil should ltea|)plied with a soft llannel rai;'. If 
a child cries tliroiii^h its lirst toilet operations it is cilher 
cold or fri.iihtened and shoidd he wrapped up and (piieted 
before coiit iiiuini;'. The lii'st clothes should i)e soft and 
loose, no tit-'ht bandaii'cs or clos(> pi-essini;". It is not wise 
to have only staled times for feeding;" :iii infant, as it \aries 
in ap|)ct ite lik'e ii'rown people. A youn,^' italty ne\-ei' cries 
when it is comfortal)le, many of its sulferin<4's are causeil by 
unwise chan^vs of clot hin,i;' oi" other !ie,i;lect on the part of 
tlu» mother. 

" For colic unpin the clothes so that, the lire can shine all 
over the baby's body. If very sick its head will be liot, 



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and i1 slioiild l)(> nalclicd. We iicNcr knew a child to lia\t' 
convulsions unless its head was liol and lis li'cl cold. For 
such symptoms bathing' in tepid Avater anil pei-lect (xuiet is 
the best treatment. 

" For sore mouth a weak solution of borax is ^-ood ; for 
cold in the head rub he nose, feet and hands witli soft 

"Freedom in dress, re^-ular feediufi', plenly of sleep, 
water, sunli^'ht and pure air will secure to babies that 
health and happiness that natuiv intended should be their 

The 1(1)1 lowin.i;" rules for the niana^'emenl of infa!its ai-e 
taken fi-om a w(U'k on sumnu'r diseases l)y an enunent 
physician : 

'* Rathe a child once or twice a day in t<'pid water. 

" Make clot hi n.i;' li.uht, cool and coud'oi'tal)lc. 

" Let all infants sleep alone. 

"Give no cordials, soot hi ni;- s_\ru]is or sleep! nti' drops. 

"Give plenty of fi'csh aii" and cool, fresh water, 

"If possible nive oidy the nu^ther milk as food in hot 

"Do not wean a child in hot W(>athei-, and, if possible, let 
it suck until after the second summei'. 

" If a child is taken suddenly sick put in ;i wai'ui bath and 
^ive some .yentle stimulant until u physician can be sum- 






II. should be the dcsiiv of llic iiiislrcss of ovci-y lioiis«'liol(l 
to 1)(^ ;i ^ood iHii'sc. Somo .'ippfMi- 1o liavc no iiiituial sl<ill 
or svmpalliy willi this |)ai't of woinaii work. AVIiilc oIIhts 
seem iiisliiiclivi'ly to imdci'slaiid Just wliat is rcciuiivd of 
ilicm, l>iil;all may attain sulliciont. knowicd.i^c of 1 lie pcinci- 
plt's of i;'o(>d nui'sin.i;' to cnal)!*' tlicni to cart- foi- tliesick 
Avlio may Itc undt'f tlicii- cliai'^v. Man\' tliin,L;s mnsl l.)e 
boiaio in mind b\' tlioso wlio nndt'itako to nurse tlic sick. 

It is of tlie utmost impoi'tancc that, the sick-room l»c well 
aii'od of coiu'se : draughts or cunvnts sliould not l>c allowed 
to inconvenieiire a patient, l)ut, fresh air should be fi'cely ad- 
luittod, and sunshine— hea\ en's best blessing' — should never 
be oxcliuled. Never fat i.n'ue a sick pers(»n by takini:' np at 
stated times to make; the l»ed. but> watch the opportunity 
for the most, suitabh; time. Greats care is necessary in 
chan^'ini;' the t)ed. Sheets should l)e hun.n' in t he hot sun 
so as to he thoi'ouf>-hl\' di'ied. Li^ht l)laid<ets are l)est foi" 
coverin.ii", as thoy are li.nht, tuul yvi sulliciently warm. All 
arran^'ements should be madt; as prom[)t ly as [)ossihle, so 
as not to falig'uc tho patient. 

Never arouse an invalid from sleep even to administei" 
medicine, unless it is absolutely necessary, and remember, a 
sick-r(»om should bo kept very quiet. Wliis|)ei'in^- tones. 
creakiupT shoes or I'ustlin;^' dresses, are all |)ainful to the 
sick and frecpuuitly cause needless sulfeiMiii;-. Watchfnlness 
and the exercise of yood Judi^iuent will soon teach a nurse 

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\vli;it |):irli('iil;ii- mndr (.(' 1 1 ciit innil is needed; if 1):i11iiii,ir 
l)\' s|i()ii,i;iii,i:- t lie I'lice. Ii;i lids ;i lid Ixidx' seems to iiicre.'ise cc )iii- 
lorl , do it ,i4('iit I V ;iii(i noiselessly. In ;ilnios1 nil :itl'ec1 ions, 
t he rnnetions of the skin is more or less (list ui'bed, ;ind in 
m;m\' iiiiportaiit <lise:is<'s. imtiire ri'liex'es Jiersell" nlliiosi eii- 
lirely Ihrouijh the skin. 'I'Ik' poisonons mnterials nr*' 
merely throw n out l>y t he skin, not carried away from tlie 
l)od\' l)\- it. Xot liiii;..;' I)iil hat hiii-' v-aii do t hat . 

None l)ul. those who ha\'e heeii sick and know from ])ei'- 
■ onal experience, can tell how much comfort ma\' be se- 
cured after the sk'in h;is heeii carefully washed and properly 
dried. Cleanliness of t he skin and ventilation, have mnch the 
same end in \iew, the removal of noxious niateriiiis from 
the system as i"ipidly as possible. 

Ciuv should he 1a ken in all the operations of spon.ii'in.i:', 
wasliini;" and cleaiisiii,<4- the skin, not to expose loo .ifreat. 
surface of t he body at once, so as to check t he perspiral ion, 
whicii inii;hl. retai'd the patient's recovery. In cases wiieic 
the skin is lia rd and (\v\\ the j'elief from washing' Avitli soap 
MJid water is almost: hev'oiid calculation. ])a" rnm, or a 
little \ine.L;ar aikled to the te|)id hath, is sometimes \ery I'c- 
fresliinj4' in ell'ect . 

Special care should he ol)ser\-ed in tlie use of the hath in 
pei'sons snll'erini;' with debility, the result of loii.i;' illness or 
of ai;'e. In such i)ersoiis, it is often seen that a l)atli used 
with benelit for the Noiiiii^' (U' i'ol»iist patients, is follow<Hl l)y 
pal[)itation of the lieait , weak' pulse, chilliness, and other 
leelinii's of discomfort . 

It is the experience of most nn^'si's tliat when a person is 
too sick to read, he is too sick to listen to any one else 

The eyes of the convalescent and debilitated, are easily" 
injured by use \vliil(> in such conditions of health. 

Whenever possible it is well to hnmoi' tlie fancies of sick 
people. It is a prejudice that llowers should not be toler- 





;il('(l ill 1 lie sick cliiiiiilx'r, luil 1 licy aiv ([iiilo lianiilcss, unless 
llic o(l(ti' is «)l>j('cl ioiiiiltle. 

Ill coiivak'sconcH' even iiioi'c lliaii in illness, 1 ho alloiil ions 
of an inexperienced iiui'se are often t r\'in^' to an invalid, and 
tlie .i^Tcalest tact is necessary to control a patient witlionl. 
Heemini;' to do so. 

Dui'in.i;' the period Ix'tween convalescence and complfte 
recovery, as the invalid throws aside the Itoiida^c ol' illness 
aiul returns to the dail\' routine ol' lile., it is sehUnn tlial 
the strength is [)ropeily restored. When it is very iiecessaiy 
to administer a stren,i;t held !i,i;' tonic, q id nine, nor, and o) her 
pi'epai'alions of a similar nature will i)e round Ix'iieticiai. as 
well as home-made hitlers, such as do^'wood, wild cherry 
bark', and otiier roots of well-known virtue. 

There ai'e many [)roprietary preparations possessint;- ex- 
cellent tonic i)roperties, and those can i)e procured in aii\ 
drii^" store and frecpiently in oi{liuar\' count r.\- stores. Peo- 
ple should discriminate carefidl\", however, in select iiiii' u 
patent medicine, as not a few are comparatively worthless, 
if indeed t hey do not positively a^'.nravate t he dilliculty from 
which relief is sou^'ht. riiless, therefore, some (»iie in 
whom you have conlidence, is w illiiii:' to recommend a rem- 
edy, it will probal)ly be safer to let it severely alone. ( )!' 
CMpial importance with a stren^theiiin.u' tonic, is proper \'ihh\ 
for the sick, 'i'hat which will nourish, and at the same 
time not injure, is what is recpiiriMl. ]t seems iiat iiral h>r 
invalids to desii-e most what is unsuitable for them, and h>r 
this reason, it is best, not to iiupiire what is desired. Init 
prepare some daintA' form of nourishment, thati is known t(» 
bi' harmless, and prepare it in the most pleasin.i;' manner, 
then sei'vc( it in dainty china, with snowy naplxin. 

Never call attention to how much or how little is eaten. 
Try to have every meal a. pleasant surprise, ami if one 
thini;' fails to tempt the appetite, prepare somethin;.;- else. 
Any particulai' article of food for which a desire is ex- 







Foon v<m Tuv: hick. 

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|)r('ss<'(l. should hr :il (Hicc pcociiicd if iillowcd by tlio pliysl- 

MilU is a p'lioi'al diet for Ww. sick, l)ii11onuilk is very 
Ix'iicllcial in many casfs. I'x'cr tea is \('i_\- iioiirisliiii^- and 
may bv safely ^ivcn in all diseases: roasted |)o„a1oes ar(> 
usually jH'i'nutted, and e^-^-s, wlieie Ihey a^ree with the 
patient, are vcvy noni-ishin^'. Rice, oat -meal, vyo, graham 
hread, i-raeked wheat , tapioca, and articles of a similiai' 
naliir(.' ai'e st reniilheninii- to t he convalescent , Fruit and 
berries, in moderal ion, are rie(|nenlly liiNcnlhe sick, hut 
should he used onl.\' under the direction of the physician. 

A lar^'-e institution has existed for twelve yeai's at. No, T4 
4th Ave., New York City, whose business it is to prepai-e foods for \arious diseases of yoinii;" and old. l*hy- 
sicians call <mi this couipany for diet-prescriptions, and 
testify to its ability to sa\e many wlu> would |)erisji but. 
for this tim(>ly aid. The establishment- is conducted on ii 
purely scientillc basis and ailmirably meets a «i-r«'at. want. 
All who are sick or have the care of the sick, shouki send 
for its vei'\- interesting \'vr(' pamphlets. 


Bc^'f Ten. No. 1. 

Cut lean, tender b«'ef in pieces, put in a fvl ass Jar, cork 
and set in a kettle of water. Boil two liours ; season to 

Beef Tea. No. 2. 

(^ut one pound of h'an steak in small pieces, place in a 
fi'lass jar, cover and set in a pot of cold water, heat ^"radu- 
ally to a boil and continue for foui* ov five hours. Strain 
and season with \ovy little salt. Serve either hot or cold. 
Some sick persons relish beef tea frozen. 

lQk!KiU/^CA^t.L.<_ .^*^ 



licvf Ti'ii. No. :\. 

Take liiilf a pound of IVcsli, lean bed', ctit in pieces and let 
if soak twelve hours in onc-1 liird the water reqnii'ed to he 
made into tea. Take it out ;ind N't. it sininier three iiours 
ill the reni;iinin^' two-thirds of tiie water, t h»' (|iiantit,v h)st. 
by evaporation l»eiii;A" replaced IVcMii time to time. The 
boiling- li([nid must then l)0 ponred on the cold liijuor in 
which tin.' nu'at was soaked. Pound the meat . which should 
bt'driiMi, in a morlar and mince it so as to cut up all llir 
strinj;'s in it and mix witli tiie li(|uid. Serve; hoi or it will 
be sticky. 

To Pn'pare Lactated Fo<nl for liijaiils. 

Take oC Lactaled Kood I hree teaspoonl'ids, w tl w it h sutli- 
cient cold water to brin.:;' it to t he consist enc\' of cream, then 
add one-hair pint of hot waterand biiu,:^ lo a boil. Kemovc 
from tiie lire and add one-ronrth pint of milk. This can be 
best given with a nursing' bottle and siiould be lukiiwarm. 

Rair Hccf Tnt. 

C\\\, up lean, fresii iieef: soaU ten Iiours ir) cold water 
(very small (plant it_\). Strain and season. 

Beef Tea Soup. 

Take one pint of beef essence (made in a bottle by above 
recipes), iieat it and add a teacup of I'ich, sweet cream, 
into which beat a fi-esh e^'^' ; mix" cai'efull\ and s(>ason. 

Beef or Mntioii Broth. 

Cut in small pieces one pound of either meat, put on in 
two quarts of cold water and t)oil two houi's, then add half 
a cup of rice or tai)ioca and boil half an hour' long-er. 
Strain and season slightly. 

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KG<i (;kukl. 

Chop IVcsli, IcMii \)cv\' \«'f.v liiH', spriiiklf with s;.',il and 
p('|)|K'r, s|in';ul lliiii on slices ol' hiillci'i'd i^i'uhum bi'oad. 
This is li vor.v sliviii;Uiciiiii^' did alXor t'o\ oi's, etc. 

Food for Infmif.'^ and Invalids. 

There is nothing' ol" .i^i'calt'i- iiiiporlaiict' in the t I'eatiiieut. 
(>r the sick, either of voiiiii;' or old, than a pi-ofx-r food. 
-Many ol" the ordinai'X' .i;riiels and other |)repai at ions used 
haM' l)nt xvvy litth' ro(»d \alne. and still they appi'ar to 
satisfy for the time hein.i:'. Tlie\ aid i)nt; wvy little to- 
wards restorin.i;- the stren.i^th of the patient. 

An article of siip(>i*ior excellence, as is pi-oved hy tiie 
testimony of many of the most, eminent physicians, is 
"Lactate)! Food " preparcil l>y Wells, Richardson & Co., of 
Hnrlin^ion, V*M'inont . 

'y\\< mitriti\(' elements of wheat and oats are niini;led 
with Ihe pnri^ malt extiact from barley and pure milk 
snuar, maUinii-a coml)inalion which is unecpiaU'd for nuti'i- 
tivti value ;in(l ease of diujcstion and assimilation. 


/«7f/f/ (Iriici. 

Beat the yolk of an e^'t;- with a tal)les[)Oonfnl of sn^'ar, 
beating" tlu white sepai'ately, add !i teacnpof l)oilin.^' watei', 
(hen the wliite. I'^'laxor or season to laste. 

Soft boiled e^'.t^s ai'e ^ood diet for the sick. 

Chlckeu Jdhj. 

Take a larije chicken, cul tlu' ilesh fc/iii the bones, bieak 
I he bones, soak one hour in salt and water, put in a sauce- 
pan with tliree- pints of water. Simmei' low. Spritdvle 
will! sail ;i( d strain in u bowl. Set on ice. 



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Essoirc i>J (lurkcu. 

('ill lip a ItMnIci' cliicUt'ii and piil in a i^lass jar. slop 
1 i.ulitly aiitl pill in a pol of cold walcf. Let boil iiiilil llic 
juice is (V\1 ractcd. Si rain and season. 

Chivkvu Urofli. 

Take tlic Joinis of a cliicki'ii, boil iiMtm- (pmrl of water; 
season willi salt and pepper. Sipiirrels mav l>e prepared in 
tho saino way. 

Ih'oiled Chichni, H/rds or S(]n/rr<'l. 

Take llie breast and 1ii..-'.is, place on hot eoals, turn until 
done; season witii salt and pepper. 


Sfeii'cd Oi/sfcr.s. 

l*lace in a colander, poiir o\e • a teaiaip of watc.'r, drain ; 
|)lace li(pior drained oil' in a s;iuce-pan, let come to ,i Ixiij 
iind siiiiu ; pour oil' into a heated disli. wipe out the sauce 
pan. put ill the o\ster.., pom- the ru|U(M' oxer, beat an eii'if 
In hair a teacup of cream, thicken with cracker-dust ; sea- 
son with salt and pepper. 

Oysters raw oi- cooketl aie ,^^•enerally excellent die! for 
tlu' sick, but care should be laktMi in prepariiii;" them not to 
luive Ihoni too ricii or hi<;'hly seasoned. 

Raw Egg. 

Break a frosh o.irir in a iilass, bent v(>ry li.u'lit, add tw 
tiil)lc\spoonruls of wine and sweeten to taste. 

D!'v t(»ast, scalded toasi m* m(]k toast (i-e('i»<>s for make 
^vilI be found in the article on tousl) :u'.> ill «^iih:.l)le for the 





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C/-<'((iii Soil p. 

Olio piiil of boil in;^' water, liall' a lt'acii[) of cicam. hical^ 
ill toasted bread : season. 


Lay six or ei,i;'lit eraeUei's in a Iwtwl, spriid<le willi pow- 
dered sii^'ar, a pineli of salt, addin.u' a teaspoon of fii">!i 
bidtei". Pour o\'er a teaeiip of hoilin.L;' water, lei stand near 
tiie lire baif an lionr. Add a teaspodiifnl of i>rand,>' or a 
lal)iespoonfLd of wine. (jJrate nnlnie^' over tbe lop. 


Beat tbe yolk of an vis^j; with a tablespoonfnl ofarrow- 
I'oot and a little water. J 'our into it a pint of Ix til ini:' water. 
Let simmer until like .jcIIn'. Sweeten and add wine m- 
bi'andy. Stir in the slilll\ beaten while of Ihe eij;i^'. Set on 
Ibe ice in wai-m weatbei'. 

Arritirrool (Uist<(nL 

One tablespoonfnl of arrowioot, one pint of nnllc, one 
e*;'.!;', two tat)lespoonfnls of su.uar: mix t he arrowroot wil»b 
eold milk, beat all together and let come to a boil. H'la\-or 
to the taste of the patient. If liked, cinnanuui will be found 

Tapioca Jclli/. 

Half a pint of ta])ioca, one <pKirt of water, Juice and rind 
of a lemon. Soak tbe tapioca se\-eral hours; sweeten and 
t)oil an houi', stir in the lemon ind put in nu)ulds. Kat. with 
sweetened cjvaui or with su^ar alone. 

Rice Milk. 

Boil a cup of rice in water, pour otf when tender, and add 
milk ; sweeten and flavor. 





Sago Ji'llij. 

Wash one teacup of sa^^o, i)ut it in tlu-eo pints of wator, 
boil lil'lccii iiiiiiiitos. Stir in t uo si)ooiit'iils of sii^^'ar anil a 
small i^'lass of fruit jolly. Put in moulds. 

Rice Jellij. 

Mix out' lai'^e tablespoon of rice Hour in cold watei", put. 
it in a pint of ijoilin^' svatt'i- and sweeten with lump su,i;ai-, 
bivaU in while boilin;;', one stick of eimiamon. Pour in 

Cnu'kcd Wlicdt. 

To one (piart of l>oilin,i;' walci-. taUe one small teacup of 
cracked wheat , and a little salt , boil slowly l\)i- half an hour, 
stirrin.1;' occasionally to pi'e\-ent i)ui'nin^'. l]at with sweet- 
I'ued ervam, or with su.i^ar and Avine. A i^reat many p'-e- 
pai'alions for the sick can be made from wheat, l)arl«'_\-, ryt; 
and oats, all of which cei«'als are |)u1 up by The Health 
Food Co., New York, expi-essly for children and invalids, 
ill a manner that is very satisfactory. 

Lacfated Food for Invalids. 

Take of Lactated Food three teaspoonfuls, wetit with suf- 
licient cold water to bi'inii' it to the consistency of cream, 
add one i)int of milk and boil b)r li\'e luinutes. This makes 
a very nuti'it ious and easily di_n-ested .yt'uel, which can be, 
if desired, lla v(»red with any of the oi-dinary llavorin^' 
extracts, and will in this way make a (h'licious article of 
diet. It is often desirable to add one-eij;'hth pint of cream, 
Avhich makes it still nun-e nutritious. 

Lacfated Food and Jlil/x. 

Lactated Food may also Int ^'iven witiu)':t milk and 
extract of beef oi- beef tea ijfiven with it, and it iw a most 
excellent article of diet lor the «ick. 

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One lablt'spoon of moss lariiia, dissolved in aquai't of new 
milk. Sweeten lo taste, slir in a beaten v^^, and llavor. 

(Je/afinc lllanc-M<U(<ie. 

Haifa box of s'elalinc, half a pint of l)oilin;4- wali'i", one 
pint of ereani, half a pint, of milk, one e^'^', one tablespoon 
of arrow root. SweeLen to taste. 

Oat-Mcul Porridqe. 

Pnt as much watci' into a sauec-pan asnecdiMl : let it boil, 
and stir in oat-meal to thii ken, salt, let it lioil ten minutes, 
and pour in some water boiling- hot. Let simmer an hour. 

Oat-3f('(iI Crdchrrs. 

Wet one pint of (iuc ground oat-meal, with a f^-ill of wat<'r, 
work with a spoon, place on a 1)oar(l well co\'(>rcd with (\vy 
oat-meal; roll thin and cut in squares. Bake in a. slow 

Oat-Meal Gnid. 

Put two tablespoons of oat-mcal wet wiih cold watei", into 
onepintof l)oilin,^" water. liCt simmer pMitly for two hours. 
Sweeten and flavor with nutmei;'. 

()af-Jf('((J t^lauv-MaiKjc. 

Two tablespoons of oat-meal mixed in a little cold wat(M', 
then stirred into a (piart of boilin.i;- milk, (la\'ore(.l and 
sweetened, makes a nou.'ishin.i;- dish for the sick. 

Co'rii-Jfcal (/riicl. 

Stii- into thive [)ints of boiling- waier, two tablespoons of 
C/Oni moul, udd a ]^)iiicli of salt; iuid cook tweut^' luiuutob. 

I i 





Ci-Ksf Cofcr. 

Toast broad vei'.v brown, pour on boiling water, sti'aiii, 
add sii^'ar, ci'i'am and iiuliiic,!;'. 

Parched Rice. 

Cook balf a Clip of parched rice in one pini of boiling 
water; serve with cream and su^ar. 

BuUcvwilk Sfrir. 

Hoil one pint of l)utterniill<, sweeten, and stir in a talkie- 
spoon of butter ; add ^''in^'-er to tlavor, and honey to sweeten. 


One half teaspoon of currants, lenion or li-rnpe jelly in a 
/^obiet, inix(>d with a tablespoon (tf wat«>r: l)eat in a I'aw 
o^S" ^vith a tablespoon of bi-andy ; till up with ice water. 

Wine Whefj. 

Put half a pint of milk ovei* the (ire, and as soon as it. 
be^'ins to l)oil poui- slowly into it a ii'lass of sherry wine, 
mixed with two tal»lespooid'uls of white sii^-ar. Grate 
nuime.i? in it, let boil and take from the lire. When cool 

Milk Punch. 

Pour two tablespoonfuls of ^-ood bi*andy into six table- 
spoonfuls of milk. Add three tal)lespoonfuls of su<::ar and 
a little nutmeg. Very strengthening. 

Soda 3[inf. 

Soda one draclim, water three ounces, mint four ounces, 
glycerine one ounce, ammonia thirty-five drops; mix and 
strain, Dose, eighteen to thirty drops, 


m ' 





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i.,. i' 

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Mulled lUiilcnnilk. 

Put a pint of ricli Irosh huttcriiiilk on to boil ; add a well 
beatoii oy'y- ; let boil up once. 

HorficfonVs Arid Phospldde. 
This is a wvy i)lt'asaiit I'cffcshiui;' drink for tlie sick. 
Wiicre an acid is desired it will l)e foiuid better than lemon- 

fkirlcy ]\ atcr. 

Soak one |iiiit of barley in warm water i'uv live nunutes, 
drain ot! tlie water. I'lit tiie barh'V in three (piai'ls of 
walei'and Ixiii slowly until tender. IStrain the watei' when 
cold, l^'lavoi' and sweeten. 

Flaxseed !ZV^ 

Half a pound of llax-seed, half a pound of rock candy and 
thi'ee lemons sliced : |)our over t wo (juarts of boilin.ii' watei", 
let stand until cold; strain. This is excellent for a cou^h. 

To Make KHnifjf>s. 

Take tln-ee quarts of I'ich, new milk, one ciuart of hot 
water, in wliicli dissolve one-half |)int of su,:j;ar, add the 
water to the milk', when lid<e\\arm add three tablespoonfuls 
of ^ood yeast ; set in a wai'm place, stir often, and when it 
l)e<;ins to spaiUle (which will he in two iiours) put into 
stronj*- bottles and cork ti.nht. Keep cool and in ei^'ht 
houi-s it will be ready for use. 


Fill a quai't l)ottle with pui-e milk up to the neck, add two 
tal)h'spoonfuls, after dissolving' in hot water ; put in cake of 
compressed yeast. Cork tii^lit and shake well, place in a 
warm room for six hours and then in the ice chest. The 
virtue of kumyss is that it refreshes and stimulates with no 
after- react ion from its effects. 



M ! 



Every mollior should possess a knoulodu'e of simple 
remedies foi- the li^lit ailments ol" lu'i- iioiiselioid, and while 
it is dan^iTOHs in the extreme to administer any poweil'nl 
I'emedy or pi'esci'ibe foi- any serious illness without, llii' 
advice of a physician, the medicine chest sluudd contain 
simi)le remedies foi- sudden iMuer^cncies, accidents, colds 
and attacks peculiar to children. 

Those who know exactly what, to do under all circum- 
stances rarely lose self-control, and it is part iculaily 
important for the mistivss of the household to foi'tify 
herself a.^"ainst dan<;'er In- leai'iiini:' w hat course to |)ursii(! 
and what remedies to apply in cases of such accidents as 
are likely to occur in the life of every one. 

The direct ions ^'iven in this work lorai'tion, or tlie reme- 
dies and medicines su.ii'i^ested for use, are from the most 
reliable authoritv, and no one need hesitate to mjik(^ use of 

Anfldotcs to ]^<)>s<)us. 

Prompt action in cases of actidental poisoninfr will fre- 
quently save life, and it is va-y important to have sonu' 
knowledi;'e of the best moile of lre;ilment in ca-^es of emer- 
gency. TIk; lirst thinii" is to produce vomi1ini4"; to eject 
the poison from the stomach, mustard, salt and water, or 
an active emetic may be taken. The followinii" tabh^ of 
antidotes will be found useful : 

i ■ I 


If, ': 





Acids — Sonj); inill< : cliiilU : soda; liiiic-walor. 

Alcohol — ('ommoii salt.. 

.Mkdiica — N'iih'^ar and oil. 

Aiili nioiiii — Oak bark or st roiiii* ^■immmi lea. 

.■l/'.s7'///f- Kiii('li<'. («i\(' iiiai;ii('sia in lar;;*' (|iiaiititi«'s in 
tcpiil \vat«'i' unlil a doclor an-ixi's. 

Curholic Acid — Saccliaiatc in Avalcr. 

CliloroJ'onii—a'wi." i)l('nl.v oT air; maintain arlilicial re- 

Copper — Wl»it(3 of an (»i4'ii' : sweet milk. 

Corro.sire Siihlinutfc — Cause vomilin^', then ^Ive whites 
of e^'.i^s fi-eely. 

(frco.solc — VVhitci of an e^\i4' ; sweet milk. 

(Jd.scN — Let ammonia be freely iidialed ; ^ive cold baths 
of face and neck. 

Iodine — Stairli ; wheat flour in water. 

Lead — Kpsom salts; sti'oni;- lemonade. 

Lime — Salts; oil; ma,i;nesia. 

Mushrooms irhcn Poisonous — Take emetics and plenty 
of vine^-ar. 

Nilrale of Silrcr — (iive salt freely. 

Opium or J\forj)hinc — Emetics. Give strong- colfee or 
tea. Keep the patient awake. 

Phosphorus — Magnesia freely. 

Prussic Acid — Alfusions of water over the cervical ver- 
tebj-e. Give sti'on^- collee. Hot brandy, liartshorn and 
turpentine are ux ful. 

Stri/chninc — Produce vomitiuii' promptly. 

J'erdi(/ris — Wiiito of an egg'. 

Vitriol — Milk and water. 

Zinc — White of an egg- ; sweet milk. 

For Ivy Poisoning. 

Bathe the affected parts two oi* three times a day with 
sweet spirits of nitre. Or take thick, rich buttermilk and 

1 1 




Ix'mI i^'i't'iMi Innsy I(';i\('s ill it until well cnlnrcd. IJatlH' mil il 
I't'licNcd. This is s;ii(l to !)(> ;iii iiif;! Ililtlc rcmcdx' \\m the 
poisonous \inis ol' plants. Willow leaf lea is also said to 
!)(' i;-ood. l-ialiif llic allt'ctcd pai'ts ii. it. 

Colds. X<>. 1. 

For a cold drink liol pciiiiN ro.\ al tea IVccIn- or. il" picrcncd, 
sa;.;'(' lea swcrlciit'd with honey. (ayciinc pepper, a tea- 
spoonrul to a teacup of water is a se\-ere hut cil'ccliial 

Horse-radish steeped in \ ineua 1', sweel eiied with honey, is 
also excellent ; when a coiii;h is sexcre a Icaspoonfnl every 
twenty niiniiles. 

Cohls. Xo. 2. 

To cure a cold without medicine, wi'ap up vcm'v warm in 
lied, with a liot, iron to the feet : drink 'Miy warm tea, oi' 
take a xinei^ar stew to produce a mild pei'spiral ion. In 
the morn in.u' take a warm sponi^f hath. Keep tliehowois 
open, and nse a li^ht diet. 

For a Cold in Iho TTcad. No. 1. 

As soon as the symptoms appear, put a teaspoon of sn,ii"ap 
in a .i^ohlet of water, with six drops of camphor, stir il, aiitl 
take a tahlesi)oon i^M^vy lialf honi". 

For a C(dd in Ihc Head. No. 2. 

Mnriat«> of morphia, two y-rains ; powdered ^uni-arabic, 
two di'achms; suh nitrate bismntli. six drachms. Mix, 
and snulf freely. 

A Cvyp for Colds. 

Two onnccs of flaxseed willi one (piart of water, two 
ounces of rock cand}', one pint of honey, and the jiiiie of 

'If- ' 
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Ilirco lemons hoilcd lo-^rl lici'. A Irac-pfiil liikcii vci'V liot 
at bed liiiic. 

Cdfdrrh Col, I. 

1\mi (li'ops ol" (':irl)oli(' ncid :iii(l clilorot'drMi ; liciit ;i few 
drops over jui oil s1o\r in a Icsl I ijl.c. Ii(.l(liii«4' llic nioiilli of 
IIk' tnl)c 1o tlic nostrils. Repeat every ten niinntes nntil 
the patient snee/es, when the tronl)le will])pear. 

.1// Excellent (\)}i(ih Mixhire, 

Dissolve one-l'onrth of a ponnd ol' ^-nni-avahic in half a 
|)int of boiling- water, with half a teaenp »'ach of lioiiev and 
loaf sn;;ar, and the Jniee of a lar^^'e lenion. Steep for ten 
minntes, l)otlle, take a lai'^v tablespoonfid in water as often 
as needed. 

Coui/h Mi.rftire. No. 1. 

l^>oil one ounce eaeli of anise-seed and lieoi-ice siiek, witli 
balfan oiinc*! of senna, in one ([nai't of water ; sti-ain and 
add two (lips of honey, boil down to a pint and bottle. 

Covgh Mixture. No. 2. 

Sininier l<'i'etliera handfnl each of hoarhoiind and inull(>in 
leaves in a <|uai't of water ; strain and add one (piai't of 
molasses or honey. Dose, one tablespoon three t imes a day. 

For Asthma, Conf/hs, or Sore Throat. 

Cut up four or live bulbs of Indian tni'nij), put in a (piart 
of wliisk\'. Dose, a. tai)lesj)oon thi-ee times a day. The 
bottle can bo refilled sev«M'al times. This is an excellent 
I'emedy. wliich those who have asthma should test. Be 
careful in procui'in^" the root, as thci'e is a j)oisonous i)lant 
of similiar appearance. 


pi m 

« • iw w<«i.!vr .'-^.i??\w"ur"'r3-Tj.r ' 


SOHi: 'I'lntOAT. 


P>()il roiir Icinons iiiilil soil, slice. :iti(l put in a (|iiar1 ctip 
Nvilli a poiuul ol' crt'aiM caiul.N- ; slii- twciily iiiimili's, wlicii 
cool, atld one tal)It'sp(»()ii of swn'l aimoiuls. Dose, one 
tablespoon wliLMievtM' llic coii^li is troiihU'soiiu'. 

F(tr iUnKjhs or Jloto'.sotcs.s. 

Droj) a lemon in a piece (»!' wel hal I inn', cover willi liot 
aslies and coals to roast, wiien done, s(|uee/,e <Hit the juice 
and mix witli lioney. Dose, one 1al)lespoon cnci'S' liour. 

Jfof Wilier fur n ('(HK/Ii. 

Por a ti^'lit hoarse con,uh, lake hot; ofliMi ^Toal 
roliel' will l)e experienced. 


l[oarsen(\ss will i)e ureat l.\ relieved hy taking' the vhite (tf 
an ('iX'j; Iteateii still', mixed with lemon Juice and su,i;ar. 

}[oi'se-radish root, chewed and the Juice swalloweil will 
iH'lieve hoarseness. 

Sore TI,ro((t. 

One ounce of camphorated oil, and live cents worth of 
chlorate of potash ; .t;ai\i;le the t hi'oat and rul> outside. 

Whoophu/ Couifh. 

Flaxs(M'(l tea taken freiiuently is excellent for \vhoo])in.i;- 
coui;'li. A fresh e.ii,^" dropped in lemon Juice, and let dis- 
soh'O will also g-ive relief. 

Si/rnp for Wlioopinf/ ('<»i(/h. 

Take a quart of water, in which boil chestnut leaves, 
irreen oi" dried. Strain and thicken with honevor molasses. 






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WEBSTER, N.Y. 14580 

(716) 872-4503 














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(live freely to cliildren ^vil li uiioopiiii^' cou^'h, and ^Teat 
relict' will be expei'ienced. 

Croup. No. 1. 

Some eliildi'eii :ii'e |);ir1i('id;ifly pfone to lliis disease. The 
well-kiiDwii lioai-seiK'ss, llie pecidiar coiii^li, increasing- in 
sevci'ily towards ni,i;'ht, always sni:;i;'ests the aj)pi'oacli of 
cronp. All that is done must be done (pnckly. A i)hysi- 
cian should l)c promptly summoned. While awaiting- his 
arrival ,i;i\(' c\cr\' few minutes a teaspoon of the syrup of 
ipecac, followed i>\ drau.^lits of warm water. As soon as 
Nomitin.i;' commences, a warm hath sliouUI he ,i4'i\'en, the 
skin well dried, and the child I'cturned to hed. A warm 
|)onltice of onions, hops or herbs may l)«> placed a.i^'ainsti the 
upper [)art- of the chest, bein.i;' caivful to replace it wluMi 
iiioviHl with wai'ui llanuel. Aftci' the i)atient vomit. >, r;He 
five drops of aromatic spirits of amuionia in a teaspoonT'ii (," 
watei"; may be ,ii-iven v\^'v\ lifleen minutes. 

Croup is known as membraneous and si)asmGdic ; thelat- 
ter is far tlu' nmst common. 

Croup. No. 2. 

l^eat a teacup of nu>1asses with a teaspo(m of soda until it 
froths and i;i\-e a teaspoonfnl e\er\' few minutes. Alum 
used in the same way, or mixed u itli white su^'ar, is g'ood. 

Treat HH'iit for Croup. 

Give ipecac syrup at the first appearance of croup. Blis- 
ter the throat and l)oth the feet in nmstard water. An 
onion poultice a|)plied hot generally gives relief. 

To Relieve Asthma. 

Wet blotting pa|H'r in a strong solutioii of saltpetre, dry 
and burn a small piec(^ on a plate in the bed-room. 


CnnriilH/<))is in Child rcn. 


Rosult. fi'om various caiiscs, vccy fnMiucnt ly rroiii uiidi- 
H't'slcd f(i()(l in lli(> sloinach ov bowels. 'I'lic lii'sl 1 liiiii;- 1o he 
(I one is to put \\\v <-liil(l in a warm hal li and as soon as snMi- 
ciently relieved .^ivc an cnu'iic, A physician should W 
called at ouco. 

Hick ITeadnchc. 

If sick headache docs not ai'isc from any serious derani;'e- 
meni of the systiMii, a cup of stronii' tJiorou.uh whortleor 
boneset lea taken xi'vy liot will sonietinics ,i4'i\e relief. Tiie 
hot water cure is used by many. A u'lass of hot water 
taken before breakfast. 

Headache Cure. 

Put one ounce of bromide of potash In four ounces of 
water. Dose, one teaspoon in half a cn[) of water. 

Horsford's Acid Phosphate for Headache. 

We have found the Acid Phosphat(> the best i-eniedy for 
headache that we have evei' tried, and as it is (Midoi-sed hy 
all leadin.i^" physicians, we do not hesitate to recommend it 
for headache, dyspepsia, indi.ii'estion and general debility. 

To Check Vomiting. 

Give a tablespoon of whole black mustard seed. 
a mustard or spice plaster to the stomach. 



Wet a cloth in cold watei" and lay on the back of the head 
and neck. Fold a towel smoothly over it, and wry often it 
will soothe the brain and (|uiet the nei'ves bettei' than any 

'1 ■ 






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i *f 1 


i I 

Oiled silk [/laced on tiic clicsl of lliose sulTeriiig from 
pleurisy will ^\\v jureal relief and liasleii i'ecuvei;v. 

Nenrahjia. No. 1 . 

One-half a draelim sal-aiiimoiiia in one onnce o. camphor 
water, Takea leaspoonful live niinnlcsapail until ivlieved. 
Grated hoi'se-i'adish mixed in vine^iir and applied to the 
temples and wrists will often alVoi'd relief. Koasted apple 
matle inio a poultice with tol)accoand applied to the allected 
part will be found excellent in many cases. 

Neurahj/'a. No. 2. 

Tliicken the yolk of an e.u.n' willi salt, and apply as a 
poultice. Raw onions sliced and mixed with shaviiii^'s of 
common hai'd soap and applied often yives I'elief to neural- 
gia and toothache. 

How fo Di,sf/))</iiis]i J^asJics 

Measles appeai* in a number of dull red spots, and are usu- 
ally lirst seen on the face. Scarlet fever appears lii-st about 
the neck and chest, and is usually accom|)anied with sore 
throat. In chicken pox the symptoms ar(> attended l)y fever, 
the spots are small and come over the whole body. 

Treatment of Measles. 

A mild and safe way to treat measles is to sponp-e off fre- 
(juently the entire body, chan.yin.i;- th(> clothes at each bath. 
Avoid draug'hts, yet have the I'oom well ventilated. Drink 
freely of pui'e water, cold ov hot, tea, as the patient relishes. 
TCeej) the bowels loose, and have the diet coolin;^' and nutri- 
tious. If the ;\ves are atfected darken Ww room, la.y over 
them cool cloths and batlie to alla^' nervousness. 

■■ ^1 



Treaiincnt for Scarlet Fercr. 

The sick person slioiild he kept, in a room aparM IVoni the 
rest of the raniilv. 'I'lie I'ooni should he kepi at ;i loini)ei"i-- 
{\m\ of Cu, (le,<,-i'ees: li--ht a liiv if possil)U', and h-ave the 
windows cUnvn at tile lop. Admit fivsli air fivel\- ; if eol(S 
weather cover Mk; patient's licad and Ix.dv well. (Ji\c u 
hath daily (of course unih'r t lie ajtprov al of the physician), 
rul) dry (piickly. Keep 1 he feet and le^i's warm, and -iia rd 
ap-ainst, a check in pei'spirat ion. Notice lln' hrea! Iijul;' at, 
ni.i^ht; to see if there he trouhle with the air passa^^cs. See 
if the limits swell, and report all chan-fs to t he physician- 
The skin hecomes dry and I»e,i4'ins t(» scale olf the lifth oi- 
sixth day aftei' the I'ash a|)pears. Xo patient should he 
allowed to leave the hed until this process is completed. 
The wai-m halhs should he kept up, chillness guarded 
n,ii'ainst and the room kept at ahout, :(» . After recovery 
the ]iatient sliould he kept in tlie I'oom two weeks, and when 
allowed to ,i;-o out should he well wi'a[)t up. 

Tlie ti'ouhles that may ai'ise from carelessness often I'csult 
fatally in dropsy, sore throat, disease of the kidneys and 
other malio-naut maladies which follow scarlet fevei', and 
too much care cannot he taken. 


The hrst symptoms of dijditheria ai-e similar to common 
sore th]'oat,latei' while patches ai)peai' in the throat, on the 
tonsils anil on 1h(> arches of the palate, and when an\- of 
these symptoms appear a physician should he promj)tl.\- 
snmmoned, as the disease does its work (piickly and will 
admit of no delay. 

The patient shonld he kept in IxmI. with sutTicient cover 
for comfoj't and no more; the loom should he well aired, 
and li^ht nomishhi,i;- diet, such as h(,>ef tea, hroths ami 
milk, yivun freely, as it is veiy important to keep up the 



1 1 

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st i'('ii,i;1 li of 1 lie |);i1 iciil. I'!l\•si^•i;lll^ dillVi' as to the medical 
1 real iiiciit of ili|)li1 liciia, and no oik' -liniild attempt to pi'e- 
scrilx' I'or it, but. send I'oi- a plixsu !:• i; in time to ave)\ its 

Wet a cloth in turpentine and lay over the part afTected. 

Cramp Colic. 

One teaspoon of paregoric, one of ginger, one of camphor, 
lialf a teaspoon of carbonate of soda, two tablespoons each 
of whisky and water. Tliis is om; dose. 

Tea made from tlie blossom of the dog fennel sweetened, 
and taken hot is an excellent I'einedy for colic. 

Chronic Diarrhcea. 

Is fre(iuently cured by drinking tea made of orange peel, 
sweetened with loaf sugai', and drank freely for sLx or 
seven days. 

Diarrhoea. No. 1. 

Stir lightly into a teacup of cold water the white of one 
cg^ not heaten. This forms a coating on the stomach, and 
is vei-y nourishing. Slippery elm gruel is another simple 
remedy. A tablespoonful of flour st irred in a glass of water, 
sometimes checks the disease promptly. Ice water enemas 
after each action of the bowels is sometimes beneficial. 

Diarrhoea. No. 2. 

One ounce each of tincture of oi)ium, capsicum, rhubarb, 
peppermint and camphor, put in a la rg<' bottle with a pint 
of good brandy. Dose, teij to twenty drops in Wtiter, Ex-, 
cellent in cholera. 





ujutmr ymimmmmmiitK 



/hiirr/in It. \n, ;;. 

K(|u;il parts of la iKiaimm, liiictuiv capsiciiin, liiict iiiv oC 
oaniphoi', and aroma lie syiMi|) (.f ilniharb. Doso, IVoin half 
to ii tt'iispooii ol' lilt' iiiixtui'e ill \v;i((M'. 

hidrrJid'd. Xn. 4. 

A toaspooiifiil ol' paiv-oiic uiti, irn drops of lindinv of 
^;'in,iivr (essciin" may aiisuvr) will somrt im.vs -ivc rrlirf. ||, 
may Ix' taken cv.vry lionr by an adult, ovcry tinvr honrs 
by ;i child. 

Ih'(in-h(i't(, Xo. a. 

The common nndlriii iraf Ix.ilrd in new milk, and swccl- 
cncd, is a very ellective I'eniedy I'oi' all comiilaints of the 

l)ia}'rh(ea~~i'hi,lv)-a Morhii.s. 

Armnatic sulphni-ic acid. tinctur.M.f capsicum, HO drops 

Jinctui-e of opimn. Uncture of ca hor. I lluid drachm 

Tnicture of -in-er. •.' Ihiid drachms. (•(.mp...,nd tinctmv of 
cardamom, 10 dracluns. Mix. Ateaspoonful in a wine-lass 
ol walei- every tinvc Imurs foi^an adult . or oft. aier in severe 
cases. Half the (juantity foi- a child. 

Di/seu/rr// {('hoJcnf^ Cordial. 
Two oiuices t.inc1ur(> cayeiin(>, one ounce spirits camphor 
one ounce tincture riiubarb, Iwoounces essmce pepp..rniint' 
two ounces best l)ran(ly. two druchnrs laudanmn. Dose for 
an adult, one teaspoonful e\-ery honi- mitil relief is obtained. 

C/io !>')•(( Infantuui. 

One ounce of pulvcMMzed rhubarb, oii(> each of pep|)ermint 
and soda. Put in a bottle .md pour in a pint of lioijjni.- 
water. Let stand two hours, strain a.nd ;i(ld one pint (j"f 



4 CO 




bi'iuuly, lialf a poiiiid of white siii^'ar and one ounce ol' |)are- 
^'oric. Dose, one teas|KM>nriil esciv hall' hour nnlil reheved, 
then L'\(n-y four hours. 

Siiiiuiicr (^oiHjthdiil. 

r5hickl»ei'i'\' cordial is excellent- I'or summer complaint in 
children. Tea made of the root of either l»lackl)err,\' oi" 
ras|»berr.v will curt', ir,:^iven IVeely, 

k t 

I r 

May he r(>lieve(i hv mixin.i;' two ounces of senna hoiled in 
a (|uarl ol' watei- with one pomid of stewed prunes and half 
a teacup of su.n'ar; take a tahlespoonfid of the mixture 
before each lueal. Kipe fruit before breakfast and dried 
fruit, freely eaten at meals are simple and elfecfive riMuedies. 

AeitI phospliatc, if used foran\' length of time, will cur(; 
the most obstinate cases of constipation. 

Vol- Vri/sipcJas. 

A poultice made of craul)erries poundi'd line and ap|)li(Ml 
in a raw stat(> is said to be excellent ; or slip olV t lu^ outer 
bark of eldei'. cut the wood up with the inner bark and 
steep in butter-milk, drink and apply to tiie aUected parts. 

For Earache. 

E(pial parts of laudanum and tincture of aiaiica. Saturate 
a piece of wool with the mixture and insert in the ear. 

Fo7' ToofJiache. 

Apply powdeivd alum and salt, equal parts; saturate a 
piece of cotton with a stroni;' solution of ammonia and 
apply to the toot^h. A poultice of slippei-y elm bark and 
cold water sometimes gives relief. 






'/'mil Ikic/ic i Irnjis, 

]\Ior[)liia .six .grains, half an ounce cacli of tinctnic of 
at'onilc root, clilorotoi in, landannni, citosoIc, oil ol' cIoncs, 
cajcpul, and as nnicli ,i;iini caniplior as the I'liloi'ororni will 
(iissolvc. Sal nralc a piece of e(»(ton wit li t he al»o\'e inixt ure 
ami put in the toolli. 



Ulne ash bai'k put in a bottle of wliislcy and ,i;'i\en tlii'ee 
times a day is said lo l)e exeellenl . A few drops oftnrp(Mi- 
t ine on loaf r is soniet inies ejl'ect i\'e. To U'V(\ children 
on cooked oni(tn.s several tinu-s a week, or i;i\e daily for 
se\'eral weeks at a time ,u;'arlic i)ittei's, will pre\ent llieni 
having' worms. 

For l\li('iini((l i.siii. 

To (Uie (piarl of ,'ilcoliol add t wo tal)les|)oonfids of puhcr- 
izi'd potash and a lump of jnum caniphoi' the si/,o of an i'^K- 
Use as u liniment. 

FrciicJi RoiK'dii for Cliroiiic l!/i('iiiiiafi\s 


A Fr(MU'h |)h\'sician sa.\s that, ]ie has lon.i;- heen in the 
liabiti of pi'escril)in;_;' ; "The essential oil of turpentine i)y 
friction for I'lieuinatism."' anil has usetl it. himself with 
iiTcat success. 

]^iniiii('iit for li/t('inii<(//siii. X<>. 1. 

One ([uarl of spirits of wint\ two ounces of laudamim, 
one ounce of oil of |)ennyroyal and one ounce of oil of 
ambei'. Put in a l)ottleaiul apj>ly to the alfected part; or 
put a .i^'ill of .ninsen.u' seed into a pint; bottle, lill the bottit; 
with line clii[)s of a pitch [)ine knot, then (ill it with stron.i;' 
alcohol. Let stand three elays, bathe llie allected [)artsand 
reliel" will be experienced at once. 







Ijiliiiiiiiil for Ik'/nii iinif /.sill. Xo. I. 

( )|R' ^'iillnii of alcohol, (Mjcpiil oil one ounce, wormwood 
oil one oiiiicf, lliyiiic oil one ounce, pepiierniinl. oil hall' 
ounce, cani[»hoi' ^imi oiio oLiiicu. Sliuku well and let .stiind 
twojity-loui' hoiii's. 

J i HI- its. 

A sn|)erlicial hnrn cox'crin.u' a lai'.^c sni'lace is ol'leii iiioro. 
(lan.i^'ei'ons than a (lee|) one, conlined to a small place. If 
llieiv is an\' canse Toe appiH-liension ol' dan.i^'cr, send for a 
physician at once, i!' prostration or I'ainlin.u' is produced 
by the shock- a little hrandx' should he ,i;'i\en until 1lu>re is a 
i'e\-i\al of streui^'th. Should a hurn lie sli,'.;'ht, cold water 
applied freely will ,L;i\ c ii-liel'. When the pain has moder- 
ated a di'cssini:' of ho,us' lard is i^ood, or the white of an vu;^ 
beaten, and spi'ead thick over the hurn. Soap from tin; 
sliavini;' cup applied witlia hi'Usli sometimes ,i4'i\es relief. 
xV simple and eirecti\e remedy foi- a burn, is a saturated 
Holnli(Mi of i)i-cai'l)onate of soda, in either |)laiu orcanipliorat- 
ed water. Keep t he biuii co\ ci'ed with soft rags tliorou;j;lily 
wet until the pain sul)sides. 

For Tyuriis. No. 1. 

Lime water, olive oil and .ulyciM-ine e(|ual parts. Strips 
of cloth di|)ped in lar and bound on a burn is excellent; 
peach tj'ce leases bi'uisedaiui applietl will be found ell'ective. 

For J>nr)is. No. 2. 
Dust with powdered borax and bind ui>. Raw linseed 
oil is one of the best ap|)licati()ns for a bui'u. 

For Blackened Eije. 

Apply a clotli wrung' out of wvy warm water, and renew 
until the pain ceases. Never put cold watei' to a bruise. 










lor liijidiiird l\i/cs. 

One .uill (>r M:i(lcir;i wine, lliive ounces ol' I;ni(l;iniiiu 
two of liiicliiic ol"'i'li, Olio ol" spirits of iiitfo, and lino 
clovos. L'ul one droj) in o.yc niyhl and luoi'nini;'. 

Efje \V((,sIl 

Sidpliato of /inc two grains, snlphato ol" inorpliino one- 
half ;;'i"iin, (lislilled water one ounce; mix and (>ot1le, Pul 
nc drop in t lie eves, and ki'ep t In; eyes shut for an hour or 



For Chflhla/)is. 

Take a soft linen ra.u', spread witli .^^iue, and apply warm 
to the feet ; lei it remain on until it wears olV. Oi* melt one 
ounce of resin, oiie-aiid-a-lialf of hees-wax, and tlirei! ounct's 
of sweet oil. When cool stir in ha!'' an ounce of prepared 
carbonate of lead. To relie\(> tlu' hni-nin^' and itchiiii;' of 
frosted feet, dissolve a lum[) of alum in a little watei- and 
liathe the feet freciuently. 

7h Cure (i Felon. 

Take a ])int ol soft soap and stir in aii'-slacked lime till it 
is of the consistency of ,ii'la/,iers' putty,covei' the lin^'er w itli 
it, and a curi^ is sure. An onion l)aked soft and mixed with 
two tablespoons of salt, applied fresh twice a da\' isof help. 

Roast a lump of salt wrapped in a cabha^-e leaf, and 
pulverize it, taketli(> same (|uanlit_\- of common yellow soap 
and shaving" soap, make in a smooth salve, soak the felon 
in warm lye, apply the salve; in twenty-four hours, trim 
down where it looks white till it opens. 

Cure for a Boiie Felon. 

One ounce of assafa'tida in one pint of vine^-ar as hot as 
the hand can bear. Use frequenth'. 




A Clin' for iljulvpsij. 

Scriipc iiiid ('111 ill s(|ii;ir(' piccfs ;iii iiicli in si/.c, liic IVcsli 
I'ool of wliitc |»t'(»iiv. V\\\\ OIK' tliicc limes :i (i;i\ I'of one 
moiilli, stop two weeks iiiul he-ill ;i;;;iiii. 'J'liis has heeii 
ktiowi) to cUcct a cure in iiiaiix- (.-asos. 

I 1' 

. i: 


. Severe wounds iv(|uiiv llie alien! ion of a siii',i;'eoii. but in 
lase ol' lailuiv. lo procure liie assistance ol' one proniplly, 
llie. inotliec of 1 he I'aniil.N" should he ac(iiiaiiiled with 1 he art 
of di.'essiii,n' wounds, cuts and sjn-iins. 'Plie color o]' the 
bh)ocl indicates the depth of the wound and the amount of 
tlan^Ljor. 11" the color is crimson and Jets out, an arter\- has 
been cut, anil should i)e stop|)ed at once. If the hlood lh)w- 
ini;' from the wound he dark and comes in a steady sti'cam, 
a vein has been cut ; while not so serious, it is best to stop 
it at once. Wounds sliould be promptly dressed. Wash 
clean, hrin.i;' tbe e{l<;'es toi^'ether and cover with adiiesive 
piastei', or stitclies taken with linen thread. The inthiniuKi- 
tioii of wounds is usually iiiiki l)ut sometimes it may becouio 
severe and should be ti-eated kg as to allay it, ; the applica- 
tion of warm Avater is i^ood, but a pli,>'sician should l)e con- 
sulted. If an artery is cut a sli.i^ht pi'essure may prexent 
the llowin.i4' of ai'terial blood, if ri,i;litly applied, until a sur- 
jj;'eon comes. As tlie blood Hows in tlu; arteries fi'om tlie 
heart to e\ery part of the limbs and tlie body, the pr-essuj-e 
should be made at some point above tlie wound or between 
the heart anil wounil ; it is best to compress the artery 
ai4'ainst a bone. 

A punctui'e by a rusty nail, bit of ^'lass or any shai'p 
substance, in the hand or foot, sometimes causes inllamma- 
tion and lock-jaw results; in all such cases the wound 
should be cut open to provide a way of escape for the blood, 
etc., and laudanum applied. 






I re 




7*T)/' Ih'cs.siii'j ('ills iiitil W^oHtxls. 

Sur.u'coiis' sdliil ioii (if cailKilic ncid and .iLilycri'iiii' iiiivcd 
('(|iinl piirts and applied (Hi .sofl lint will Uc fdiind rxri'lli'iH 
for cuts, clc. Sli,u'lit iMits niav lie rradilv licalcd I'vapplv- 
in.i;' ctMiiMKin x'arnish, '\'\\c |)ain caM-fd hv a liiirl I'lnm a 
nisly nail (ir dull sidislancc (if ;in\ kind can lie i'clic\('d l)y 
sniokin.L;' ()\ CI' llic t'lniif of l)iiniiii,i;' wm.l cr .sii,i;ai' I'm' I ill ecu 


Wrap the pai'l in a llanncl cloth wrniiiv oiil <>r liol water, 
covci' with a di'V Itanda.uc and cc-,! ii i'oc sc\ci'al dax,"-. 
Mi'own paper sat II rated in st roii,!;' \iiiei;ar and a pplied to 1 he 
iitl'cclcd part- will he loiind an cxcllenl remedy. 

Cure for Corns. 

Apply twice a day for nine days Iwo drops ul" protoxide 
ol' iron. 

Sure < 'iirr for ( 'o)iis. 

Tal<e lialf a leaiaip of \iiie,i';a r and 1 Iiicken with li.ulil hread- 
crund)s. Apply as a pcudtice. Slii'ed lemon huund to tlie 
com is ell'ective. 

7>fV Sfi)i(/s. 

A piece of lean raw meat, will instantly reliev(^ tlie sliii.t;' 
of a wasp or bee. So(hi and vinei;ai' is also an excellent 


If insensil)le, take the pati<Mit, into a eold room, and riili 
hai'd with clotiis wrnn^' out ol' ice water, when re\ived, i\\'y 
witli coai'se towels, put. in bed, and ^radiially increas(>1he 
warintli of tlu; air. Wlieii able to taU'e noiirisliinent , i^ive 
beef tea, brandy, or any strengllieniny- food desired. 

I K 






I 1' 


' [, 

Hem orrh ayes. 

Bloodiiiii' fi'om th(» nose may Ix' stoppod hy hoklin.ii" llic 
liajuls over tlio lioad and applyin.i;' ico to the iiosf and tlie 
back of tlie nock. 

In lictnori'liap' from Ihc lung's llic l)](>()d is always bi'itiiii 
red. The head and sliouUh'i's should bci'aiscd, Salt sonie- 
tinics checks it, and pounded ice may i)e ,i;iven. 

Bleediii.u' from the stomach may he slopped l)y applying" 
a niuslaid plaster, and eatin.i;' ice. 


Prompt assistance should l)e i;iven in acci(kMits of this 
nature, and elforts to i-estore shouUI he continued several 
houi's, 01' until a physician pronounces Iheni as useless. 
The patient should be laid face down for a moment, tiie 
clothes r«Muo\'ed. frictions a|){)lied wit h heated llannel. The 
ton^'ue tlrawn foi'waicl to favoi' the passa^Lje of air to the 
lunys, the arms shouhl be di-awn awa\' from the side, and 
raised ovei' the head. As soon as vitality i-eturns, admin- 
ister stimulants. 

B/fes of Dogs or Serjwnfs. 

The only reliable treatment foi- one bitten 1)y a nuul dot;- 
'].-. to l)uin out the wound vrith red-hot iron, or lunar caustic, 
so as to destroy tlie entin* surface of tlie wound. Prompt 
action shouhl be taken in this case, as delay inci'cases the 
(hiii^-er. If bitten by a poisonous serpent, pinch the skin, 
and suck out the blood, do not swallow. Take whisky oi" 
brandy freely. 


Debility of the entire system produces fainting". The 
head sliould be kept low, and the patient laid on his ba'^'k, 
cold water sprinkled in the face and the clothing loosened. 

■ in IT mmmmamt 

■: J| 



• I 


Plaro IIk' pci'soii at Indeed in a cool airy room on llic lloor, 
or low !)('(!, remove tlie clolhes, and llirow waler o\ei' the 
body, rnl) with iee, paiiicnlarly the !ie;i(L until the heat 
declines. All stimulants should l)e avoided, pefl'ect c|uiel 
bein^" the best remedy. 

To treat l>y rules of Xew Yiu'k ]5oa rd o!' irealth : 
"On hot days wear thin clo1hin,ii\ Hax'c as cool sleepin.ii' 
rooms as i)Ossil)le. Avoid loss oj' sleej) and all unnecessary 
fati^'ue. In workin.i;' indoors, and where tliei'e is artilicial 
heat — laundries, etc. — see that the room is well x'entilated. 
If world n,i4' in the sun. wear a li.^ht hal (not black, as it 
absorbs heal), st raw, etc., and put inside of il on 1 he head 
a wet cloth on a lar.ii'e ,i;'r(>en leaf; IVfiiuent ly lift the hat 
from the head and st'e thai the cloth is wet. 1 )o not check' 
perspiration, itut drink what water you need to keep it up. 
as pers[)iration pievents the i»ody from beiuij;' overheated. 
Have, whenever possil)le, an additional shadi', ;is a thin 
lunbrella. when walk'in.i;', a canxas or board coxcr wIkmi 
workinii' in Ihe sun. When much fati,i;'ued do not ixo to 
work, but l)e excusetl fi'om \\(U'k', esj)eciall\' after II o'clock' 
in the morning- on very hot days, if the work- is in the sun. 
If a feelinii' of fatiii'iie, di/./.ine s, headache or exhaustion 
occurs, cease work imniediatel.. . i!e down in a shady and 
cool place; apply cold cloths to and pom' coltl \\;itero\er 
heail and neck. 

"Any one overcome by th(> beat should be immediately re- 
mo\'ed to the nearest shade, and the collar of shirt or dress 
should be looseued. Send immediately to tli(> nearest 
physician, and .irive the person cool drinks of water, black 
tea or colVee, if able to swallow. If the skin is hot and dry, 
place the person in a sittinn' |)osition against a tree, w;ill, 
or anythinii' that will be a support to the back-; sponii^o 
with or poui" cold watei" ovei' the body and lind)s, and apply 

i 1 

, I 



LICillTXINn rtirOf'KS. 

t »;' 

.( I I 

It I 1 

' I f 

iotholicad poini{l(Ml ii-e winpixnl in ;i 1()\v<'l or ollici- clolli. 
Tf 11i('i-(' is no ice nt hand. k(M'|) a cold ciolli on 1 lie licad, inid 
poni' cold walci" on it as well as on 1lic body. 11" llic person 
is pal(% very faint and ])nls(' t'cchlc. lay liini on llio l)acl<, 
let liiin inhale ammonia tor a I'ew seconds, or fi'ive him a 
teaspoonrul ol" ai'omatic spirits of animoina or tindint'of 
^•in.^'ci" in \\vo tablespoonfnls of \\a1er. Use no cold water 
upon Ihe head oi- body, hnt rnb the hands and feel ;ind 
apply war-m applications to the same until the circulation 
is restored." 

Li</JifuhH/ Shocks. 

The person sti-nck slionld l>e si lipped and cohl water 
(lashed o\"er the hodx, after which rid) dry, place in bed, 
cox'ci' warm and kee|) up Ihe ;ir1ilici;il heat as much as 
possil)k\ When revived a weak stimulant should l)e \'n'- 
queidly administei-ed. 


Soap Li)i}me)d. 

Three ounces each of tincture of opium, camphorated oil 
and common soap. 

Family Linhnent. 

Two ounces each of camphorated spii'its, sweet oil, am- 
monia and chloroform. Kxcelleul for sprains or hi'uisi^s. 

Cherokee Lhihnent. 

One ounce of g-um cam[)hor dissolved in alcohol, add one 
ounc(> eacli of s]iirits of tni'peid.ine. sweet oil, luMulock oil, 
oi'ii^nnuni oil and cedar oil, with two ounc(^s spirits of 
hartshorn. Shake well befoi'e using-. 



!! (' 

Lhiimciif for li/ioiuKtf/sut. 
Two ounces of tjiiclmv of :iniic:i, one oimcc of Ix-lla- 
donna, one of canii)lu)i', one of cannabis iiidica, one-lialf 
ounce of wormwood, lialf an ounce of sassafras, one-fourth 
of an ounce (>acli of o)-i-anuni, of lai-, ca.jeput, with one- 
ei^iith of an ounce of [leppei-mint. one-fourth of an ounce of 
cliloroforu), six ounces of a(|ua ammonia. 

Liniment. No. 1. 

The common May weed l)]ossoms put, in alcoliol are 
much superior 1.o arnica for tlie same use. 

L/n/i)i(')/f. No. 2. 

Half a i)int of turpenlin<', half a |)int of apph' vincg-ar 
and one e^---. (iood for cuis and liruises. 

Vahiable Liniment. 
One ounce of wormwood in one pint, of alcohol. 

Salve for Cuts cmd Burns. 

One-half pound of swe<'t, lard, one-fourth of a pound of 
hees-wax- and same of resin. IJeat, all to-ether and pour in 
a tin box. 

Mcif/netic Ointment. 

Hard raisins cut in pi,>ces and line-cut. tobacco, ecpial 
parts ; sininu'r to,^•ether, strain and press out, all tlu' dre-s. 
This is excellent for cold in 1h.' head, ai)plied to the nos." 
and temples; also forcroup, ruhhcd on the throat and chest. 

Gotden Ointment. 
One pound of lai>d, ei.o-ht. ounces of bees-wax, one ounce of 
cami)hor yum in live ounces of alcohol, one ounce of ori.i^'a- 
num, one ounce of laudanum. Melt, all toy-ether. 



» > . 

1 i' 

I* ' 



Mo/her f\r()//\s Stdre. 

Two poiiiuls of t!i(' \':\\ (»r smoked l):ic(iii, six onions, ;j 
lunij)si/,(' oT ;in ci^.i^' of resin and l)ees-ua\ e;i(di. I"'i'_\ llic 
bacon and onions lo.u'el lier, si rain onl llie na'ease and put ('(|na! parts of lard in a sl<illet and add ilie wax and 
I'csin. Mell all lo^elher. Keep in a close Wox. T'lissalve 
is cxcclleni foi- sore lliroal. ci'oup, hoils, felons, sore breasts, 
bui'iis or hurls of any kind. 

Jj/p Sdlrc. 
Four parts ol" y'lvcerine lo one pari of linclure ol" benzoin. 

llrcasi Sd/rc. 

Four onnces (>acli of raw linseed oil and luiillon 1al1<nv, 
3'ellow wax 1 wo onnces, IJin'.i^'nndy |>i1(di on(> ounce, N^'nice 
turjientine onc^ ounce, oil of lavender and I'csin oiie-lialf 
OL'. ; cacli. .Melt and sli-iin. 

Sahr for Wonnrls. 

( )ii(> pint of olive oil, Iialf an ounce of I'esin, half on ounce 
of l)ees-wax, iMelt lou'el lier : add 1 hree-eii^'lits (tf a pound of 
lard. Wlieu cold add half an onr.ce of [)ul\eri/.cd canipJior. 

Sal re. Xo. 1. 

Take erinnl parts of bees-wax'. uinlton talhnv, pulverized 
resin, bni'iit alum, honey, V^'iiic(> liirpenline and sweet 
«d. Melt toii'etliei*. Excel1(Mit for bui'us or sores. 

Salve. No. 2. 

Tho bloom or seed of tli<> common Jamestown weed boiled 
in lard is an excellent salve. 

»ii»yiin»».iiMfij.iii'i' II ■ lyi w. Ill ij^ij'jiwwPiiiMSiigBij^ 






Of Diphtlioriji, Scarlet Fcvit, Measles, Cholera, Siiiaii- 
Pox,aii(l other Contai^ious or Iiifeetious Diseases. 

Tlie {'ollowin^' fxcelli'iil sii.ii'.i;'(>st ions hit iiiiblislicd lt\- llic 
Depai'tnient. of Health of Bi'ooklyn, N. V., iiiul will he found 
of vory ,i;-i'(';it valuo in all cast's o\' conla^^'ious and infeclious 
diseases : 

Diphtliei'ia, Scai'lel Fevei', Mt'as](>s and Sniall-Pox are 
hiii'ldy eontaiiions diseases, a1 t;iekin,ii' pei'sons of all ag"es, 
:ind may be contracled fi'om those who are ahvady affected, 
from tlie clothes that tht.'y have wtjni, and from e\-eiyt hin;;' 
which lias been in the room willi them. Tlif iid'crtion 
cling's to tlie body even after death, and these diseases ma\' 
tlierefore be conlracteil fi'om the bodies of those who have 
died with them. Even the walls of the I'oom may be a 
source of infection to ])ei'sons comin.i;' intit it after the 
patient has left it, unless the infectious matei'ial is destroN'- 
ed. In order to prevent tlie spicad of these diseases in a 
family oi* house where they twist, antl to prt)mt>te t he re- 
covei'y of tlie sick, the followiui;' simple measures shoidtl l)e 
conscientiously and rigidly carrietl t)ut, thei'el>y i)reveiitiniA' 
much sulferiiig' and saviny human life. 

An upi)er, sunny room, pi'ovidt.'d if possible with an open 
lire-place, and with no children on the same tlooi', should be 
ai'i-anyed for the patient, by i'emo\in>4" e\ erythin,i;' from it 
which can possibly be spared, such as books, clothing-, car- 

f It I 

C. ■' 

I •' 

! I 



jx'ts, iipliolslci'cil riiitiiliiit' and window curlaiiis ; also 
plants, birds and ollici' jicls, rcmemhcrinq thai ii'lioi once 
the puticnt Ints entered (he room. iioUuikj ecDi irifh ■siifefi/ 
he removed until di,sinfeeted. By thus sti'i})j)ini^' the 
room of all ai'ticles except, those al)soluteiy necessarN, the 
siil)se(itieiit disinrection is much more easilv pei'l'onned. If 
it is (h-emed necessary, a few small ru.ns will take ihe place 
of the cai'pet. The iii'e-place serves a double purpose: 
(irst., as a means of ventilation ; and second, by keeping' a 
smal! lire burning- thei-ein, when the weathei' will permit, 
the i)iec(^s of soft muslin or othei' material, whici) should 
always he used instead of towels or handkerchi(;fs in wip- 
ini4' the secr«'tions fi'om the mouth or nose, esjx-cially in 
diphtheria, can readily l)e destroyed by fire, and thus con- 
ta.^ion by their means prevented. 

One or two adults should take the entire charge of the 
patient, undei- no circumstances coming- in contact with 
other persons, especially childi-en. Kissing" and "taking- 
the breatli " of persons having- contagious diseases are 
esix'cially dangerous, and should always be avoid(>d. Opcm 
windows and o])en lire-places, with lire in IIkmu da.N' and 
night, avoiding- dranghts and chilly air, protect the sick 
and thos(! who nurse them. 

Nothing- should be removed fi'oni the room when the 
pati(!nt has once entered it, until it has been thoroughly 

Books, scrap-books, to^'s and other playthings should 
always be desti'oyed at the tei'mination of the sickness, as 
being- undoubted cari'iei-s of contagion. Locks of haii- and 
other keepsakes have also been known to spread contagion. 

Nurses should keep themselves and their patients as clean 
as j)ossible, remembering that the more the infection accu- 
mulates, the more dangerous does it become. Special care 
should be taken in changing- sheets and clothing-, not to 
shake them or distuib them more tha»' ^s absolutely neces- 

I i<lil*NIHf>*«. 

CONTA(;l(>l i hislOASKS. 

i '* 

sary 1o remove them ; ns tluvse nets tlissemiiiate tlie parti- 
cles of skin wliieh ai'e removed witli llu'iii, and which con- 
vey the y'erms of diseases, lliey slionld l)e removed careful- 
ly and folded togeUier and immetliately disinfected. 


It is a popular idea that anytiiiuij;- which destroys an 
olfensive odor is a disinfectant. This is not oidy lirroneous, 
l)ul hiirmful, as r(!liance is thus placed on substances t lial 
in iu) wise act as destroyers of infectious materials, which 
l:)1tei- substances ai'c the only ti'ue disinfectants. The 
me'hods recommended in this cii'cular are, to a considera- 
l^h' extent, l)ased upor) t he I'esults of the work of tlie('om- 
miltee on Disinfectants of the American i'ublic Health 


'I'he agents recommended herein for tUslnfection arc — 

I. Kire. 

:i. l)oilin;<j: wat(n\ 

;{. (Mih)ride of Lime or (^hlorinated Lime, either dr-y or 
in solution, asStaudard Solution No. L 

4. Solution of ('hlorinated Soda, diluted as Standard 
Solution No. 3. 

5. Sulphur. 

0. Bichloride of Mercury. 

Bichloride of Mercury, or cori'osive sublimate, a powerful 
disiid'ectant, is included in tiie al)ov(> list for one purpose 
oidy ; that is, for the disinfection of pi-ivy-vaults which 
contain a lar.i;'e amount of material helievcd to be infected. 
As this circular is intended for general distribution, the 




1.'- I 

i: ii 



writer hositalcs to rccoiimnMid lor .i^tMU'ral iiso an apunt 
whicli uiav, 1 liroii.nh iiupropt'i' usv, t'lidan^vi' lilV. 


As already direct od, the materials used in wipiii';- away 
the diseliar.^cs of tlie siek may l)e Ixiriied in tiieopeii lire- 
|)laee, if such tliere be. In ^('iieral, tliis metliod oT dis[)osal 
is to be recommended for all sui)stances which have been 
exposed to infection, whicii cannot l)e treated wit h l)oiIin^' 
\\at(M', and, c(tul(l it be cai'i'icd out in all cases, woulil make 
disinfection a \t'i'.\ sinipU' matter. If it is desired to burn 
substances suspected (»f bein,^' infected, and there is no lire 
in the room, such substances maybe wrapped in a sheet 
soaked \\\\\\ Stamlard Solution No. :>, liereaflci- refei'red to, 
and in this coiidiiion conveyed to the lire in the furnace or 

BoiJintf Wafer. 

Ex|)eriment has diMuonst rated that boiling' in watin* for 
half an hour will dest ro\' t he \itality of all known disease 
ii'crms. 'J'his is therefore recommended as t he best means 
to be employed in the disinfection of all articles which can 
be thus treatinl, such as the l)ody-clothini;' of the patient, 
the bed clothes, towels. (Mc. All utensils which are used 
in the room in the IviMlin.ii- of tlu' pati(Mit. such as plates, 
tumblers, spoons, knives, forks, etc., should likewise b(> treat- 
ed with t)oilin^' water befori> beiu.ii' removed from the room. 
Food itself, not consumed by the patient . should not be used 
by others, as it is liable to become infected in the sick 

If, as will often be the case, there are no facilities for 
treatiui;' articles with boil in.y water in the sick room, they 
may with safety be removed to another part of the house 
for this treatment if they are carefully enveloped in a towel 
or sheet, as the case may require, which has been thoroughly 


IIMMN*: #«M«iiwi:tv1 


CUN"l'A(il(»r.S DISK ASKS. 


soaked with cillicr Staiuhinl Soliilicui No. I oi- Standard 
Solution N(». :!. 'rims ciivclopcd tlio_\- slioidd l»r put in Ihc 
watoi'and l)oiU'd I'oi'tlic riMiiurrd linio. 

L'liloi'idv of Ij/iiic. 

This sul)stan('o also calird ( 'I d o li na 1 rd Lime, to \)v cH'cct \\r 
as a disint't'ctaut must dc on In- Itcst (|ualilv.and in pui'clias- 
iu'j; it onl\' that should Ix- ace'cpltHl w Inch i> cucioii.'d m ,i;iass 
hoi tics, as w hen | tacked in [lapci- or w ondrn lioxc--. il i> liahlc 
tolia\('so di'torioralcd as to Ix- wortldcss lor disiuh'cl in,L;" 
pui'poscs. Wli'Mi disso|\od in water, in Hie proportion of 
four ounces to the u'allon. il forms Ihe Standard Solnlion 
Xo. 1 . recoil m leaded l»y t he ( 'onimi! 1 ee on I )isiiirecl a n1 s. 'riie 
solution thus pre|)ai'ed is to he used ii; Ihe disinfection of 
(lischar,i4'es in t'onta,i;ious diseases esp''ciall\' in tvphoid 
ri'xci' and t-holei'a. ( )ne pint slionid Ite well nnxed with 
oach (lischar.ii'c : after ten minutes disinfect ion is completed, 
and tlie contents of tlit> \esse| mav l)(> then safely throw ti 
into the pri\\ -\aull or water-close) . 'I'he e\pect(n"ite(i 
iiialicr of t hose sick wit h consunipt ion should he dis(diar,i:ed 
into a cup half Idled witii this solution or with Standard 
Solution No. ;>. 

To thoron,i:hl.\' disinhnd a pri\'y-vaidt contaiuini;- hut a 
small amount of material. Standard Solution No. 1 shoidd 
he used in 1 he [)i'oport ion of one .n'alhtn for each ;L;'ailon (>f 
matt-rial ill the vault . When thus disinfecded. thecoiitents 
sliould he remoxed. Suhseipieiitly, 1 he material in the vault 
should l)edail\- covcrec' with the (\\-v (diloride of lime, li is 
onl\' iiecessar\- to employ this iar.i^'e (pianlitx' in solution 
when there is reason to helieve that. Ihe \ault is inh'ided, as 
with cholera or t\[)hoid fe\er; when it is desii-ed simply to 
(leodori/.e it a less (plant ity will |)rohal)ly accomplish the 
purpose. The costol' the SoUition No. I is about Ihree cents 
a yallon. 

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Holalitni of ('holriniih'd Soda. 

'J\) 1)1! oirfctivc this Sohilioii must, contain at least, tln'co 
[wv cent of availal»l(' cliloiinc, and in i)ur('liasin^' it, caro 
slionUI !)«' ('X(M'(;is(!(l t-o obtain such a (|uality. This is some- 
times spoken of as L;U)ai-ca(|Ue's Soluliou ; but ;is this latter 
substance is too weak to act as a (lisinf(H'tant, the name is 
liable to mislead and is tliei(>foi'e here not used. The 
Standard Solution No. .''>, of t he Coniiuittee, is made V)yadd- 
\\\^ live parts of watec to one [)ait of the solution of Chlor- 
inated Soda. The cost of this solution is about ten cents a 
.gallon. When llius diluted it may be used foi- all the pur- 
poses foi' whicii Standard Solution No. I was recommended, 
ami is of a sonu'what more a,ui'eeal)le odor, lhou.i;'h morcj 

This solution should be used to cleanse portions of the 
body soiled with dischaixes of those sick with inf(>ctious 
diseases, oi- the hands of attendants similarly soiled. 

Bichloride of Mcrcurii, {Corrosive Sublinii)te.) 

Is I'ecommended in this circular to be used only in the 
tlisiiifeclion of pi'i\y-vaults which contain so much material, 
believed to be infected with the .i^'crms of t.Nphoid fe\-er or 
cholera, that lh(> disinfection by ("hloi'ide of Tjinu' woidd be 
impracticable. In usinf"' this it should be dissolved in the 
proportion of one ounce; of Bichloride of Mercury to one 
gallon of water ; this (juantily will disinfect four gallons of 
infected excremeiital mattei-. 


When the patient has recovered, he should be first spong-ed 
over with the Solution of Chlorinated Soda, diluted in the 
proportion of one part to twenty parts of watei' ; and, indeed, 

roNTVClnrs DISKASIOS. 177 

illirin;;' 1 lie coill'sc «»(" illnc-^s ik (•.■|sinii;il siioiii^ill."-;' nl" 1 lie Imd V 
wit li this \-('i'v (liliilc sohit ittii. iiiidci- t lie di red imi ol' 1 he ;ii - 
tending" pliysicinii, will Ix' of v;iliif iii |iri'\ fid ini;- llic (>s(';i|>f 
ri'om the sui'lacc^ of t tic Ixxly of iiifrd ions iii;il('ii;il. Wlini. 
;it't('i' rt'covci'V. Hm' \)n(\y li;is ht'cii lliiis >.|i(»ii.L:tMl . not oiuit- 
tiii.H'llie head anil liaii-. a 1 lH»i'()ii.i;-ii wasinii.u' of liic Ixxly wit h 
soapandwarni watci' should lollow. and t hi' pat icnt dressed in 
clot lies which ha\'c ]ioll)een exposed to infection. This should 
take place in another I'ooni than the tun.' occu|)icil duiin.i;- 
tlie illness. 

Should \ho case residt fatallx. the liody should i)e llior- 
oui^'lily s|K)nf;'od with cither Standard Solution No. | or with 
No. '.], and then wrapjXMl <'onipletely in a sheet s;itur;ile(l 
with one of these solutions, and ciichiscd in a coHiii, uliicii 
is to he closed and the iuteriueiit niusl take place witliiii 
twenty-four hours, and Ix- st rict ly private. If t he iiitcruient 
is to take place at a distance re(|uirin,t»' transportation hy 
any other nicuis than a hearse, the cothn must l)e of metal, 
Ol' metal liiHHl, and hermetically sealed. 

1 . ■ 1 ' 







DISiNFECnoN OK THK ("L()TiriX(i AFTKli l^E- 
CoVKin' oii DKATH. 

The clothinii- of the patient should l)e t|'(>ated in the manner 
alr(>ad.vdescrii)e(l as nec(>ssa ry (In riii.ii' the sickness. Wliat- 
cN'cr can he i)oiled in water should Ix' thus disinfeded : arti- 
cles which cannot l)c iioiled sluuild. if circumstance's will 
permit, he l)urned : all other articles should he left in the 
I'Ooni to b(^ suhjeeted to the fumi.uat ion hereaftei- to Ix* 
ttescrihed, and until thus treiited. the room and its contents 
should i)e closed with lock' and k'ey. to prevent anyone from 
onterin.i^-. If it is desired to Iturn any art icies and hicilit ies 
for it. do not exist in the Ikmisc. the Department of Health 
should he notified and an otlicei' will call and remove the 
articles for destruction. 





TIm' I'oom, ]i:i villi;- liccti N'iicalcd liy the piiticiit. slioiild 
lirst Ix' rimii^iilccl hv l»iiiiiiii.i>' siilpliiir. This ruiiii,u;il ion 
should he done iiiuh'!' Ihc siipcrvisioii of I ho |)iiysii'i;iii oi- 
soiiMMilhcr intolli^ciil poison. I'pon iipplic.-it i(»n. it will bo 
(loiio l).v llio Dopai't iiioiit of Ho.'ihh. Not hi n.-^' should ho ro- 
inoxcd from thi' room until this is coniph lod. nnh'ss it has 
itoon disiiifoclcd in the inannor alroady (hsciihcd. K\or_\- 
lliin.n' 1() l)C I'iiiiii,i;a1('d should ho so opriird and o.\|)()st'(| 
that tlio snipliui' rnnioscaii coiiio in coiilact with ail poi'tioiin 
thorcol'. All cracks of doors and window^, lire-places or 
oIIkm' channels l)_\- which the ^^as ma\' escape, slutuld htv 
li^hlly closed, nsiiii;' cotton \\a<ldin,ii' when necessary. Foi» 
a room ten feel, in al! its dinieiisioiis- t hat is. one contain- 
ing- one Ihonsand cultic I'eet ol air space two pounds oT 
broken sulphur and one pound of tlowers ol sulphur should 
be provided, and an iiicr«>ase(l amount for lar.^^'cr rooms, 
in the same proportion. This (|uan1ity is important, as 
less will not so etliciently accomplish the (h'sired disinrec- 
tioii. The suli)liur should be put in an iron pot, and tliis 
placed oil bricks in a lar,i;(' wash-tiil) half lilled with water, 
or in a iari^v coal-scuttle conlainin.i;- wet aslies. This pre- 
caution is necessary to |)revent seltini;" lire to the floor, 
Avhicli would occur 'I'the pol were placed directl\' on 11i(> 
floor or carpel. The vessel con1ainin,i;' llie snlphnr slnuild 
not bo one with soldered Joints, as the intense heat would 
melt the solder. A pot capabh^ of lioldini;' one .irallon is 
about the rii;-ht capacity for three pounds of sulphur. The 
pot should be placed in the center of the room ; if the room 
is a larp' on(\ contaiiiin.i;' several thousaiul cnbii' feet of air 
space, st'veral pots should be provided, distributed at ditler- 
«Mit |»oints. Everylhin.ii' beiii,ii' in readiness, sutlicient alco- 
hol to nu)is((Mi Iho sulphur should be poured on it. a lighted 
match applied, and when it is soen that the sulphur is well 


'■* ■". ' ". i. '. 



i^^-iiih'd, tlio I'ooin should hv U'ft and Ww door shut, and all 
I'lacks outside, iticludin;.;' the Ucv-liolc, closed i)v paper, 
cotton oi" other material. At the cud ol' ten hours the 
runii;,''Htion is completed. (Ireat care slKtiild ix" exei'cised 
in emptying the I'oom of the sulphur lHuies, as these cannot 
be fafoiy hreatlied and are excessively iii'italin;.;' to the ey«'s 
and throat. If possihie a window should be opened from 
the o)itsi(le, and through this the fumes permitled to 
escape; if t his is impraci icahle, all the windows and doors 
of the adjoinini;' I'ooms should tie opened, and then the dooi* 
of tlie fumi,:;ated room, and throuirh these outlets the 
fumes allowed to lind an exit. Thoi-ou^h anin;.;- will 
remove the slight odor which remains. 

The fumi,i4"ation hein;^' couipleted, all wood-work, as of 
llooj's, windows and doors, and the walls and other surfaces 
sliouki he washed over with Standai'd Solution No. ;J ; par- 
ticular attention hein;^' paid to cracks. cre\ ices and out-of- 
the-way places, in which dirt oi-dinarily linds a lo(l;n'ment , 
and from which it. is with dilliculty renu)ved. A sul)se(|uent 
wasliin^ with hot water and soap will complete the cleans- 
inf:^ pi'ocess. and the I'oom may l)e considered a^i'ain habita- 



See that the whole house, from cellar to attic, is clean. 
Keep the celhn* dry. well ventilated and well white-washed, 
and never allow, even for a day, .i;arba,u'e or other filth to 
1)0 kept in it. 

Open the windows of sleepin;;- rooms every day for as 
lon^- a time as possible, and in every way obtain as much 
tresh air as possible. 



CONTA( i [( )US ])ISKASI<:S. 

h \ 

Unripe or stale fniil and vc-jrelahlcs, and llioso of difTioull 
dig-eslion, should Ix- avoided at all times, part icnlai'ly dur- 
ing' tlie prevalence of cliolera. 

When tlie cliildivn complain of soie tlii-oat. send piompt- 
ly for a competent physician ; a few liours* delay may cost 
their lives. 



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iil f li ri iii n > iin < " < *nrf ii>. wW u"y**- 






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Bl(ickh('i-r// Corditt/. Xo. 1. 

Cook l)lac'kl»tM'i'ii's iiiilil tlu'v l)rt'ak, si rain aiitl to oach 
pint of juice add one [)()Uiid of sii,u'ai'. oin' 1al)l('s))()()n oacli 
of t'xlraft of c'iovos. nuliiic.u- and (.'innanion. Boil lifttM-n 
minutes, when cool [)oui- in a teacu[) of In and v. 

BIacJd)err// C'onlinl. So. •_'. 

To one ft'alion of pure l)lael<l)erry juice, piil Iwo pounds of 
loaf su.y'ar, three talilespoons eacii u\ extract of i-loves. 
allsi)ice and nutniei;', two o!" ciiuianion. and one teasixxuiof 
^'in^'cr. Simmer .u'eidlx" for t went y nnnutes. When cold. 
add a pint of French bi'andy. Black'hcri'y cordial is an ex- 
cellent remedy for summer complaint in children, and is 
wvy ethcacious and soothiiiii' for delicate iid'ants. 

Dewherrit>s. strawl)erries. oi- cheri'ies niako excellent 
cordial and may l>e made 1)\' the same recipe 

Mint CordiuL 

Take fi-esh mint . ])our water over it and let it stand : drain 
oil", put what will nearly till a [)itcher in a (piart of brandy. 
Let stand overni.ii'hl . take out thennid.and put in more, 
continue this for three mornini;s, then add half a gallon of 
water and a pound of su^-ai'to the luaiuly. Mix and bottle. 
Said to be excellent for sick stomach. 


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RdHplx'iry \'/iie(/ar. iVo. 1. 

Put ripe I'UspbenMi^s in ;i sloi.c Jar, coxcr witli ^'ood cider 
viiiegur, uiul let stand ovcj-iii^^lit : strain, and to one |)int of 
juice add onc^ pint of su<^ar. J^oil ten niiiiules and l)o1tl('. 

Raspberry Vinegar. No. 2. 

Put a fi'alloii of ripe raspberi'ies in a lai'^e bowl, pour over 
tlu'm lialf a gallon of eider vinei^-ai-. Let stand twenty-four 
hours. Pour the li(|Uoi' over a i^ailon of fresh l)ei'ries and 
let stand oxerni^'ht. Allow one i)ound of loaf su^-ar to one 
pint of juice. Boil and skim. When cold, bottle. 

Raspberry Acid. 

Dissolve four ounet's of tartaric acid in two quai'ts of 
water, and pour it ovei- a gallon of ripe i'asi)l)eri'ies. Let 
stand overnight and strain, do nol s(|ueeze. To each pint 
of juice allow a pound and a half of loaf suerai'. Let stand 
a few days; then bottle and seal. 

Strawberry Acid. 

Dissolve foui- ounces of citric acid in half a gallon of water, 
and poui" it over two gallons of ripe strawberries. Let 
stand twenty-four hours and drain tlie liquid oil"; to every 
pint of juice add a pound and a half of loaf sugar. Boil, let 
stand three days, and bottle. A few spoonfuls in a glass 
of water makes a delightful drink. 


Lemon Vinegar. 

Keep a large jar of vinegai* into which put the lemon peel 
not used in cooking. It will always be ready for use, not 
only as a substitute for fresh lemons, but can be used to 
make lemonade. 

rppnTWTT T'T 'Tmi mi iifi f i r" ' it'- 


Fdrnicrs' liccr 


Two i^iilloiis of walcr, one [)iiil of molasses, one pint of 
hop tea, one hall" pint ol" yctist. Mix and allow to settle; 
strain and l)ottle, 

Sodii lU'cr. 

Two poniuls of while su,i;'ai', whites ol' ten o,i;".i;'s, two 
ounces of la it a I'ic acid, two spoonfuls of Hour, two (piarts 
of watei'. and Juice of one lenuui : hoil three minutes atul 
llavoi'. When wanted for use. put. in two spoonfuls of the 
mixlui-e with half a teaspoon of soda, and till i^lass with 

Lemon lU'cr. 

CJut thi'ee lar^'e lemons in slices and put in a Jar, with 
one pound of su,i;ar, and one ;;allon of i)oilin^' water. Let 
stand until cool and add half a cup of yeast; let, foi'nicnt. 
Holtle and cork tiirhth'. 



S(>veii .ii'allons of water, half a <;'allon of bran, one-and-a- 
half 14'a 1 U^ns of molasses, one i)int of corn, a handful of hops. 
Lei boil, take it olf, when cool add a pint of veast : co\ei' 
overniu'ht and l)ottle. 

(iliiKjer Beer. 

Pour two irallons of watei' on two pounds of brown su^ar, 
and one-and-a-lialf ounces of cream of lailar and tbe same 
of i;ini;ei- ; stir them well and put in a small cask, when 
cool put in half a pint of ^"ood yeast and sto)) close. In two 
days, bottle and cork: in ten days it will spai'kle lik(^ 
champagne. If lemons are added they will be found an 


It t 







Boil ;i liaiitlfiilol" hopsaiul 1\vic<' as imicli sassafras root in 
tvii .:;;tll()iis oj" water: sti'aiii it, and poiti' in, wiiilc hot, one 
i^allon of niolasscs. two spoonfuls of the essence of spruce, 
two spoonfuls of powilered finger and oiie of ^^round all- 
spice ; put it in a cask. When sultlciently cool add half a 
pint of 1400(1 yeast. Stop close; when it fei'nients, bottle 
and cork. 

Harvest Drink. 

One (|uarl of water, tablespoonful of sifted i;in.n'er, tliree 
of su^''ai', half a pint of vine.i;'ai'. 

Orgeat. No. 1. 

Make a syi'U)) of one i)oinid of su.i^-ar to one pint of water. 
Let cool. To vvevy pint of syrup put one ivill of rose Avater 
and two tablespoons of extract of almonds. 

Uryeat. Ko. '2. 

Boil two quarts of milk with a stick of cinnamon and let 
stand until cold, take out the cinnamon : blanch four ounces 
of the best sweet ahuonds. pound them in a mortar with a 
little rose water, mix them with milk, sweeten and let boil 
live minutes. Strahi and serve cold. 

iMiilled Cider. 

To one (piart of cider take foui' ("i^'.n's, beat and add sugar 
to sweeten. AVhen the eggs aie light, pour the boiling 
cider on aiid boil : then pour off. 

Crab Cider. 

Take one peck of grapes, put in a five-gallon cask, fill 
with perfectly fresh" sweet cider made from crab apples. 
Let stand six months and draw off. 

"Will ■m,rrmmmmmmmiimmmm 



Lemonade. No. 1. 

Roll four lemons well, slice thin and sprinkle with two 
cups of white su^ai-; let stand half an hour; poui- over 
nearly a g-allon of ice water and grate two nutmegs ovei*. 

Lemonade. No. 2. 

When not convenient to obtain lemons, very nice lemon- 
ade vnay be made from lemon sugar, the best pi-ei)aration 
of which is Dr. Price's leiiu)n sugar. Put two oi- three 
spoonfuls of the mixture in cold water and a few drops of the 
extract of lemon, and a delicious drink is made. 

Sparkliny Lemonade. 

Roll and slice half a dozen leuu)ns, put in a large pitcher, 
pour over them a gallon of water, sweeten, drop in a lump 
of ice. Pour in glasses and stii' in each the fourth of a tea- 
spoonful of soda. 

Soda Cream. 

Dissolve one pound of lemon sugai- in a pint of water, let 
it boil; atld the whites of thi-ee eggs l)eaten to a stilV froth, 
boil four minutes, stir, strain; when cold, add four tea- 
spoonfuls of lemon extract and bottle. When wanted for 
use, put four spoonfuls into a glass of ice water, add to it 
one-third of a spoonful of soda, stir and drink. 

Fill a quart bottle up to tlu' jieck with new milk, dissolve 
two tablespoonsful of whit(> sugai- in water over a hot fire : 
add it, with a tablespoonful of good yeast to th(> milk. Cork 
securely. Shake ^vell, and place near the fire at a tem- 
perature of 95° for six hours, then set on ice. If curdled, 
the Koumiss is spoiled. 

!!■ h 










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To make caiiclx-, l)riii«4' llic svi'ii|) lo siicli a degTOO of heat 
lliat Ilic lliioads uhicli i\v()\} IVoni llic spoon wil! snap. In 
l)iillin.-- candy, gi'oasi' the hands wilh butlci-; tiour may bo 
used but gives an unpleasant taste. 

Suijar ('(iiid//. JVo. 1. 

Four pounds of sugar, two piids of water, oue teaspoonl'ul 
of cream of tai'tar, l)oil o\-ei' a i»nsk lire. I)(> cai-etiil not to 
l)Ui'U. Test l)y dropping in cold watiM", if l)ritt le it. is (h)ne, 
and sliould be liavored and I'emoved from the lii'e. Pour in 
gi-eased plates; when cool pull. 

Suc/nr CcohIi/. No. 2. 

Three cups of sugar, one of water, w ine glass of vinegar, 
tablespoonful of butter, IJoil lifleen minutes. 

Smpr Cauflji. No. 8. 

Three cups of sugar, half a cu]i of vinegar, half a cup of 
water, juice of one lemon. Boil wit houtsth-ing- until brittle. 
Pour on buttered dishes and cool. 

Surjar Canrhj. No. 4. 

Six cups of Avhite sugar, one cup of vinegar, one cup of 
water, a tablespoonful of butter, and a teaspoonful of soda 
dissolved in hot water. Boil half an hour. Flavor to taste. 

rr'' ,15 

••'"" — n iiiiiiiii l iii 




Thi'«>o Clips of siio'af, on,- cn\) of vitic.ii-ar, :i tiihlcspoonful 
of l)ull.'i-. Klavoi' witli ('\ti"irt of vanilla. JJoil t ux-iit y 
minutes. l\)ur in i;'ivasr(l i)latt's lo cool. 

Cn^diii ('(iii((//. jS'o. 1. 

Four cups of while sii-ar. two of walcr, half of vincfi'ac, 
one cup of ci'caui, a t;il>l. 'spoonful of hiitlcf, a piticli of soda. 
Let boil until brillie, lake fconi Ihe lirv, and llaxor li^'hllv 
with extract of vanilla. 

Crcdiii Caiidij. Xo. •]. 

Two pounds of sn-'ac, half a cup of waler, two lahlespoon- 
fuls of vine-ar, one of l.ntlec. J-loil Iwenty ininnles. 
Flavor with vanilla. 

Lorn on Ccnuhj. 

Take half a pound of loaf sn-ai- and a cup of wa1(M-, cook 
slowly over the lire, add a tal)lespoonful of xin.-ai-. Skim, 
when it threads Ilavor with extract of lemon. Poui- in' 
buttered plates to cool. 

Ice Cream dundij. Xo. 1. 

Three cups of su^-ai-, half a cup of vine-ai', <»ne cup of 
water, a spoonful of butter. Boil until it hardens. J^^hivoi- 
with extract of v;Miilla or |)ineapple. 

Ice Cream Candn. Xo. 2. 

Squeeze the juice of one lemo'i into a cup. Boil two 
pounds of white sugar, two ounces of butter, one teacup of 
water, with the rind of the lemon ; stii- in the Juice of the 
lemon. When brittle take oif and pour in buttered plates. 





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I 1' 

" <i 

, '/ f^Jai-iJii'jr.Tt '.■{■ 



r ' 

Hickonjnnt (\iiuhj. No. 1. 

Two cups of su^Mi', hall' a 014) ol" water, boil until thick. 
Flavor with extract of lemon, stir in one cup of hickorynut 
meats, tui'n in a larg'e Hat dish. When cold cut in squares. 

Hickorijnut Cancli/. No. 2. 

Two cups of sug'ar, onee^'^', two tablespoonfuls of Hour, a 
cup of nuts sliced fine, mix and drop on bullered tins. 

Al in oil (I Citndij. 

To one pound of su^-ar take half a piid of water and the 
white of one ey^", let stand a short time, then boil a few 
minutes, skhn and boil until thick, when l)rittle mix in 
blanched almonds. Remove from the lire, stii* and pour in 
buttered plates. 

Cocoamit Cancli/. 

A pound and a half of white sui^ar and one pound of 
cocoanut. Put the milk of the cocoanut with the sugar, 
boil live minutes, add the grated cocoanut, boil ten minutes 
longer and stii* constantly to keep from burning. Pour on 
buttered plates and let ha)'den. 

llorehouiid Candy. 

Boil horehound in water until the juice is extracted. 
Pour on sugar and boil until brittle, pour in a butter dish 
and mark in squares. 

Cream Wuliivis. 

Two pounds of white sugar, a teacup of water, boil until 
it threads. Flavor highly with extract of vanilla, take from 
the fire and stir until white and creamy. Have Avalnuts 
pi-epared. Make the candy into small round cakes, press 
walnuts into the sides, drop in g'ranulated sug-ar. 

....«.■ -.■■■....^.. ^^^ . ^ ^ ^ ^ ^ 

-- " " nainiii ■ 



Mo/dsscs ('and I/. Xo, i. 

Boil molassos iinlil it tliirads. Wlioii donrslii-in so.ia 
until thoiv is twice as niiicli candy as Ihorc was molasses 
Flavor witli lemon. 

]\f(>las.scs Camhj. Xo. ;.». 

Boil half a gallon of molasses in a 1wo---allon kettle 
When brittle it is done. Pour in buttered dishes and l(>t 

E.vtvn Good Molasses Caudf/. 
Three cups of su^ar, two of molassrs, half a cup of vjn- 
e^-ar, two tai)lespoonfuls of l)utter. Boil until hj-iltle. 
Flavor with lemon. 

Butte f-Hcotch. No. 1. 
Two cups of sus:ar, a tablespoonful of water a ta])le- 
spoonful of initter. Boil without stirrin^^ and pour in 'but- 
tered plates to cool. Mark oil' in squares while hot. 

Butte r-SeotcIi. Xo. •.>. 

Three pounds of sug-ar, a, luarter of a pound of butter a 
teaspoonful of cream of tartar, tablespooiiful of extract 'of 
lemon ; add sufficient cold water to dissolve the sug-ar : boil 
untdbntte W hen done butter a lar^e shallow pan 
pour m. When partly cold mark olT in sc|uares. 

Centennial Drops. 
White of one e-g- beaten to a froth, a (,uarter of a pound 
of pulverized su-ar. half a teaspoonful of bakin- powd«^r 
Flavor with extract of lemon. Buttei^ tins and drop with a 
teaspoon three inches apart; bake in a slow oven and slip 
off tins wMth a knife when dry. 

■ • ^ 



('(»M'i:( I loNKICV. 

I'd/) Corn dnidii. 

Boil one ciii) of w liit<' su^'ar. half a cup of walcr and one 
1al)lt'S|)ooiifiil of iMiMcr. ('ools iinlil rcadv 1o caiidx', Ihon 
slii' ill 1 wo (|iiai'ts of [topped corn : slir imlil well mixed. 

\ ., 

I I' 

1 1 

V , 1 




■ I 

i ttil 


iJeat tlie w Idles of four e^^'^'s loa licm fi'olli. Slii'inlo 
half a pound of piil \'ei'i/.ed sii.n'ar. Flavor willi oxii'act of 
rose oi' pineapple: I)ea1 nn1il xcry li,i;iit ; then dj-op in 
spodufids half llie si/e of an e.u-.i;' on hid'.ered letler-papei': 
place in a nuxlerale oxen, as soon as Ihev l)e,i;'in to turn 
vellow take them onl.slip olf tlu' pa|)er wit h it knife and 
Join the l)ot-lo)ii part toiielher. 

Al nioiid M<i(((ri)<)iis\ 

Blancli and pound to a paste lialf a pound of almonds, 
add one pound of pul\'eri/ed su,yar and t he whites of tliive 
e.u'.us. Work Avell to^iciher witli the hack of a hii'^'e wood- 
en spoon; dip tlie hands into Avater and roll the mixture 
into small l)alls, make the outside smooth. Set in a cool 
oven for lialf an liouj-. 

Hone /J ('(indij. 

One pint of sui;ar. two tahk^spoonfnls of watei', half a 
pint of strained honey. Boil until brittle. Pull when cool. 
Oi' boil lione\' slowly utitil it is hrittle. 

CliocoUdv (UinimeLs. No. 1. 

Take foni' ounces of ciiocolate ; put it in a sauce-pan with 
half a teacup of water and dissolve ; tiien add three pounds 
of sup'ar. half a pint of cream and one small teaspoon of 
cj-eain of tai'tar ; i^tii- slowly until it will crack. When 
done pour in buttered pans and mark in squares. 



Chocohdt' ('((/((iiu'Ls. Xo. 2. 

T\vo,Mi|,s<,-;,r, l\V(M.|'n,..i;iss<.s, , Mir, Mil, „f mill- |,,.,|c 
'■' l">""*' "'■ Hiocol;il,.. 1iil,|..s|M.,.ii|'ii| „r 1, 1,11, T. hull iiniil 
niick, slinin- (•..ns1;,,itly. IN,,,,, j,, wrll-hiit ir,v,| ,,;,„s- 
when iit'iii'lv (-(,1(1 m;\rk ii, .sipi.-nvs. 

'' 'lincolalc ( \ (,'(1)111' Is. \(>, ;;. 

H:iir;, ixnuMl or,lH„.u|;,l.. l.inlsni u|), f.„ii' |,.„m,|s(,r sii- 
■"'"'• ''■''"■ =' l'<"""l "f iMitlrr. t\\<, cups,,!' milk. |>„| j,, ., 
s:ni(r-|);m :uHl huil |,:,ir ;,!, h,,,,,-. Kl;, v,„. u it I, a t;,l)l.-,s,MM,i, 
ol <'xU-act „f vaiiill:, ; stir until thick. I'u,„- in l„itt..|V(l 
(lislies, and niai'k in s(|iiaiv.s. 

Chorohife (Uimiitels. S,,. .|. 

Tliiv.' |)(,n,„|s u\ sii-ar, uuv pound .,|' (•li(,n,lat,>, half a 
poiiiHl of butt,.,-. <„,.> teacup. )f vin,.,i;ar. tal,lesp.M,nr„| „r ,.x. 
tract, of vanilla. I?„ij thick. Pour in butt.Mvd tins. 

Chix-dlate do-iniicls. Xn. :,. 
One cup .,f inoun su-ar, on.' .Mip ..f .•|i.,<'.,lat.' -rated one 
c.ipol n..,las.s,.s„r honey, half a e.ip ..f milk ; l,.,i| thick and 
add a tal)lesp.,„nf„l of butter. Flav.,r with vanilla. Wh.-n 
brittle |)our in hiilieivvl tins. 

(.'hocolidv ( 'mm/ DrojKs. 
Oii.« cup .)f .avan,, 1 hive cups. .f whit.-su-ar: ,M,1il 
thick \Mieucoldn.ll,ipin lit Mc halls and d.^op in ,n,.|t,.d 
cliocolate. Tnm oven uiien cokl. 


C]i(M'(jI(if(' Drops 

CMipsot su.oar. .,!,.■ .,f,M,|.| ualer: boil fiv.> niinutos 
remove from the lir.' and pom- in a dish, st irrin- l„Nskly till 
sumciently cool to siiai)e in ImM,. Gial.' iidfacakeof 





I ! 

t '* ; 








(•lM)col;it(« and inrlt, roll 1 he ciiiidy l>;ill in 1 lie clK-iohilc ;in(l 
lay out to harden ; IIumi dip in sn^ai' llavorcd uilli vanilla. 

CiK'iKumt CardiiH'ls. Xo. 1. 

One pint of niilU, oiu' lahlcspoonful of hullur, one .dialed 
foi'oanul, thicc pounds of white sujuar. two teaspoonfids of 
extract of lemon: hoil slowly until still', pour in luittei-ed 
pans and mark in scpiares. 

Cucodiiuf Canuiu'ls. Nn. 2. 

Take two pounds of su.uar, two teacups of ^j-ated cocoa- 
nut, OIU' of ^-I'att'd chocolate and (Uie teacup of cream. 
Stew slowly until thick, add a tahlespnouful of butter. 
Wlion cool form in little cakes and [)lace in l)uttci"ed dishes 
to dry. 

CococDiuf l)roj).s. No. I. 

Dissolve two pounds of su^ar in the nulk of a cocoanut. 
Boil and stir to make ^'I'anulate. t hen mix in the ^-ratcd 
cocoaimt; boil ten minutes and pour in buttered dishes; as 
soon as cool, roll in balls, drop in su^ar tlavored with 

Ca'oanuf Drops. No. 2. 

One pound of cocoanut, half a pound of su^-ar, the white 
of one e^'^', cook all toftethei', roll in balls and set in a cool 
oven on buttered paper. 

Cocoanut Drops. No. 3. 

One large cocoanut grated, whites of five eggs, one 
pound of sugar. Flavor Avith extract of rose. Mix well 
together, drop in spoonfuls on buttered paper. Set in a 
cool oven until crusted. 

i-"l.i > 









Two pints of brown sii«;';u', lialf a pint of \v;itri'. l»(»il imlil 
l)ri111«': jiisl hcfoi'.' it is (lone add ;i tahjcspoonrid ofviii- 
v'f^'M'. Pour in but tor dislu's. When t-ool pull and Icrni in 


A pound of crushed sup-ar and four ounces of l)utter ; boil 
them to^'ether, adding* enou;;"li water to dissolve the su^'ai': 
when brittle it is done ; liax'e .^-rated t liree oiuices of i)laiu'li('(l 
almonds, u\i\ with the candy while on the lire. KeinoNc 
and set in a cold place on buttered plates. 


One i)ound of ;^"rauulated su^'ar, the whii' - of nine e^'^s. 
Whip the e>i'i;-s until very still", then add t lie su^-ar, thor- 
oughly iiiixin,!;" it. Prepare boards three-fourths of an inch 
thick to lit the oven and cover with thick p;ipei', on tliest; 
drop the mixture in larj^'e spoonfuls two inches apai't, bake 
a li.i;'ht brown. Take u|) each strip of paper by the two 
ends, turn it ^-entl}' over and with a spoon take out the soft 
pai't of each nierin^MU>, strew over theui some sifted su^-ar 
and >-eturn to the oven to bi-o\vn. When wanted for the 
table till with whipped cream. Finely chopped almonils 
may be strewn over them before sprinkling- with suyar. 

Peanut Cdiidt/. 

Shell two quarts of peanuts, aftei- bein^;' freshly roasted. 
I'cmove the skins. Boil a teacup of molasses and a teacup 
of su^ar toji'ether until hi'ittle, then stir in half a teaspoon 
of diy soda, then the shelh'd peanuts. Flavoi" with exti'act 
of lemon or vanilla. Pour in buttered plates. When partly 
cold mark off in sticks. 


494 of weights and measures. 


\!> ' 


* 1 ■ 

i ■ 



I ; 


;■ ; >1 








1 quart of sifted floiu' woi^-Iis 1 lb. 

;; cups of sifted sui;-ar Aveii^h 1 lb, 

4 teacups of sifted Houi' \veiL;']i I lb. 

1 (piaj't of unsifted lloui" weii^'hs 1 lb. 

1 pint of soft butter weiij'hs lib. 

I (|ua)'1 of eoi'u meal \v(M,:^1is 1 lb, 4 oz. 

I ^ pints of su.i^'ai' \v(M,i;h 1 11 ». 

•3 coneecu])s of su.ii'ar wei,^-h 1 ll>. 

•,'.' Uvu'ups of powdei't'd su,i;ar wei^'li 1 lb. 

1 .'> cups (collee) of iiTainilated sui;-ar wci^h 1 lb, 

1 pint of l)ro\vn suiiac weii^lis i:! o/>. 

•.'.' b'acupj. of brown sutj'ar wei^'h 1 lb. 

1 1abl(»spooii of ,i;"i"anulated su^ar is 1 oz. 

1 tablespoon of soft butter weiiilis 1 oz. 

3 tablespoons of .i^-rated chocolate are 1 oz. 
10 egys are wlien i^-ood size 1 lb. 


I pint contains in tluid ounces. 
1 ounce contains S fluid drachms. 

4 tablespoons contain \ fluid ounce. 

1 wine-ii'lass (usual size) equals 4 tablespoons. 
1 common-sized tumbku- holds 4 pint. 
8 large tablespoons are 1 gill. 



2 ^'ills arc ^ a pint. 

(iO drops arc c(|ual to 1 tablespoon. 

Liquid Measure. 
4 ^ills make 1 pint. 
2 pints make I quail. 
4 quarts make 1 y-alloii. 


Apples, dried, I bushel, ;.':> Ihs. 
Pork, barrel , 200 ] bs. 
Beans, l)uslie], (io lbs. 
Butter, firkin, (io lbs. 
Peaches, dried, ;):! lbs. 
Fish, barrel, ■>{){) lbs. 
Flour, barrel, l!)(i lbs. 
Siift-ai', bari"<>l, ■.'(>() to '.'.Mi lbs. 
Soap, box, ;.■") lbs. 
Tea, chest, (iO to S4 lbs. 


; M: 

('o,>/,:s' Time T<thJr. 

Apples, Sour, 


Beef, Salted, 
Beets, Yoimg-, 

" Old, 
Bread, Wiieat, 




MK |.i t 

"i 1. 


'I'lMI-, Ml 


2 hi 
1 • 

.s. 50 iiiiii 
• 5(t •• 



to ','() niiiiuleh 

■> . 

• ;;ii " 




>) . 

• ','0 •• 





• -10 •• 




•1 ' 




■t ' 




•f • 

15 " 




;{ > 

45 '• 




4 ' 




;i '• 

;{() " 



* i 

•1 " 

;io " 

15 " 




1 'i 


Codlish, Dry. 
Duck, Wild, 
Eggs, Hard, 

" Soft, 

Fowls, Roasted or 
(xame. Wild, 
Pig's Feet, 
Soup, Vegetable, 

" Meat, 

Mode of Prkpakai iun. 




























J'lMK TO ConK. 

1 hour. 
15 minutes. 

1 ho(U'. 
1(! mimites. 


1 hour. 
20 minutes. 
1 hour. 

5 minutes, 

1 hour. 

4 hours. 
30 minutes. 
25 '* 

ao '« 



2 hours. 

4 " 

1 hour. 
1 " 

5 to 8 hours. 
20 minutes. 
20 " 

Food in Season. 

Asparagus, May imtil June. 

Beans, string, from May until October. 

Blackbei'i'ies, from July until September. 

Buckwheat cakes, in winlei'. 

Celery, from August initil A])ril. 

Cranberries, from September to April. 

TiMr: oi- 

3 1 






















45 mill. 
45 •• 

30 '• 

30 " 




30 " 

30 " 

30 '• 

30 " 

35 " 




Ducks, domestic, arc best in June and Julv: wild in 
spi-inf."and fall. " ' 

Fish, as a g-cncral thing- arc hest in condition before spring- 
^^^ Geese, domestic, at four or six months old; wild in the 

Guinea fowl, in wintei-. 

Herbs, for drying-, should be g-athered before nowering- 

Lamb IS best from June until September, but is considered 

a g-reater delicacy in March. 
Mushrooms, August to October. 
Oysters are in season from September uiitil Mav 
Partridg-es, Pheasants ar.d Grouse are in Ma'rket fron, 

September until January, but ar.. best in October and 


Wild pig-eons, September and October. 
Pork, should never Ix.' eaten in warm weather 

Rabbits are in best condition in November; though in 
market all winter. ^ 

.Reed birds are best in September. 

Snipe, in spring- and fall. 

Turkey, in cold weatluM-. 

Turtles, from May until November. 

Veal, should not, l)e eaten in xn-y warm weather. 

Venison, all seasons except early spring-. 

Woodcock, from July to November. 

A Vocabulary of Cooking Terms. 
Angelica— A plant used to ornament pastry, etc. 
All bleu— Fish dressed so as to have a blue\int. 
Atfelles—^nvAU silver skewers. 
Au 7iatureI~F]iimly done ; simple cookery. 
Aspic— A clear meat jelly for covering- g-ame pies, etc 
Assiette—A small entree, or hors (.Vceuvre, or anythin^r 
that can be served on n plate. 
Au jus— In the natural juice or gravy. 






f r ! 




BccJidnicf — A smice iiindf IVoiii liiun, veal, onions and 
s\V(>('t licrbs. 

B('i(iu('t — A fi'iltci' dipped in vixix <>!• balliM-. 

Bhiur — A I'ich bi-otli oi- ,i;i"i\\' in wiiicli diy nicais uro 
cookod. Il is thus made: A pound ol' beef isidncy fat, 
minced, pnl over to nicll. willi a sliced raiiol, an ojiion 
stuck Avilb two cio\cs. parsley, i^rccn onions, slices ol" lemon 
witliont the {)eel oc seeds ; or, if mucli is wanted, two 
pounds of fat and two lemons. When the fat is jiielted put 
in wattM- made l)i'iny with salt ; and when done keep the 
bkiiic for use. 

Bain-M((ri(' — A sauce-pan foi' boiling- watei', into which a 
smaller pan ilts. 

Bard or Barber — To cov(M' with slices of lard or bacon. 

Blauvh or l^Jaurhcr — To |)ut meat, etc., into boiling' 
water and thence into cold. To blanch by poui-inft- boiling- 
water upon jueat , etc. 

I^'oiirf/iiiiiotc — A ra</of(t of trntlles. 

Braise — A manner of stewing;' meat Avhich .greatly im- 
pi'oves its taste by piwentin^' any sensible evaj)oration. 

Bndsiere — A bi'aisini;-|)an ; a co|)per vessel, tinned, 
deej) and lon^', with two handles, the lid concave on the 
outside, that coals of lire may be licaped u|)on it. 

Brider — To truss fowls or any othei- meat with a needle 
and thread. 

Buissitu — A metliod of pilinii' up pasti-y to a point. 

BlaiKjueite — A prepai'ation of white meal. 

Ba}ie — To extract the bones of birds, (ish, joints, etc. 

Bundle, Bnneh or Botiquet — Made with pai'sley and 
yoiin^»- onions : wheji i'or extfa seasonin,t;-, bay leaves, tliynu', 
sweet basil, cloves, mace, etc. Tied tof>'elher and placed in 

Blanch — To whiten, to i-emove the skin of almonds and 

Boudin — A side dish prepared with force meat. 


>*>■— ■iUft.i - iTr».ii»ia '^A "' • 



/;o//////-Boef sUnvotl slowly and srivcd uitl. saiuv 

/^<//r/-/(' i/t' Cuisiue-'rhc (>utiro iilcnsiis lor cooUi,,.- 
r(M|uii'('(l in a kitclieii. " 

/><)uiIloii--li'ivm-h .soup 01- broth. 

Bisque— A shell llsh sonj). 

Broiche—A cake somothin.i^- like buns. 

Capilolade--A coninion hash (»!' t)oul1rv. 

tt/i'.s/.v— That pail which is attached ti) the tail-(>nd of a 
loni of veal : in hcct the same part is called the I'linip. 

CiiH't~A hash ol'i^ame or wild fowl. 

C()nipic</,ic~A French, sweet yeast cake. 

(7oyy//>o/(>-Soiiietimesa|)|)lie(l to IVnit stewed and served 
with syrup, and souietiiiies to pi-eons and small birds 

Consomnu'-A stron-, rich i^ravy us.'d |\,r enrichin- 
soups and ^-ravies. 

Car<t)ueI—Su^-,xv Imiled until tlie moistur.' is evap.n-at.-d 
and then used for ornamental dishes. 

Cm///6'— Rich, brown i^-ravy used to coloi-. 

Cn,(2Hetfes~Finv]y llavoi-ed minces of IVesh m.-at or lisl, 
tried. ' 

CroiUon~A sippet of fried breail. 

Compofier-A disli amon^- the desseil service devoled to 
the use of the compote. 

Conroinw {i't,)~'Vo serv.« any invseribe.l articl.'s on a 

dish in tlie foiiu of a crown. 

Court an SJiort—To reduce a verv thick sauce 
Croustcutvs-Fvied forms of biv'ad 1o s..rv,> minces oi- 

other meats ui)on. 

ruissou~Thc m-dnuev in wliich meat, vet;-etables, pasti-v 
or sug-ar is dressed. It also means the brolli or raaord in 
which meat or fisli has l)een cooked. 

Casserofe—A stew-pan ; also a form of rice to be tilled 
with iifncafisee or ragout . C'a/e-The liqueur served after colfee. 





Sfifl ■# 

Coiijifiircs — Sweetmeats of tViiil and su^ar. 

Cuisine-inasquee — Unusually mixed oi- iii^hly seasom.'d 

Danriolc — A kind of sweet pat(' baked in a mould. 

JJaiihes — Meat or fowl steweil in sauce. 

I)c\s(),ss('r — To bone. 

Dejcihicr a hi fou?'ch<'tte — A breakfast with meats, 
wines, etc. 

Ik'asert, Enfrcs de — A dish made of pi-ecedin^- day's i-e- 

Dorcr — To bi'ush pastry, etc., with yolk of e^''g' beaten. 

Doinirc — Tlie yoll\ of e.i^.ii's well beaten. 

Enlrc cote de fkeiif— This is tlie portion of the beef wliicii 
lies alontj- tlie lon^'" I'ibs, or those thick slices of delicate 
meat whicli may be g'ot from between tliem. 

E}ifree — Side dish for tlie first course. 

Kntreniet — A corner dish for the second course. 

Kscali)pe,H — Collops. oi" round slices of meat. 

Espiujuol — A brown sauce used in makini;' many other 

Eldiive — Side dishes for dinn<'is of ceremony. 

Farce — StufTin^'-, or force meat, 

Fricandeau — A fancy dish of boned turkey or larded veal 
as an entree. 

F(ig(/ot — A bunch of parsley (the size varies, of course), a 
bay leaf and a sprig- of thyme tied closely together. When 
anything more than these herbs is re(|uii'ed it is specified in 
the i-ecipe. 

FeruUetage — Pulf paste. Ligiit, ornamental pastiy. 

Filets ]\[i(/no)ifi — Inside small tilk'ts, 

Finaiiciere — An expensi\ e, highly llavoi'ed, mixed ragoCd. 

Gateau — A cake, 

(ilace — An ornamental paste used on braised dishes. 

(lodireaux — Dilferent kinds of force meat, 

Glacer — To reduce a sauce by means of ebullition to a 


;■ • , I- 



consistoncy oqual to that of ie.. Wh.-n uvll-n.:ul,. it :ul- 

Jicrcs Iji'iiily to the moat. 

aiaze-X tliick saiKM« to coat aiiv kind of ,n(>al 

Ura. {au)-in or with nu-at, „o! ,nai,:,av. It sioaulirs 

that the article .si),H-ili(«(l is dressed wiHi meat i^ravv' 

amhner-To,-visi,,ux,[ obtain a .i^iijled tasi... To,- < 

like a g-rill. 

6'/vm•.^s' jj/VTr^.S' tZe Fonds-Th^y..' arc in cuokini,' tuo verv 
chstinct. kinds of </ro^^,^ p/^,,,^ . ,;,. ,i,.,^ ,.,„„,>,-ises sni;. 
stantial pieces C.r removes, etc.: 11... utl.,.r ,>in-r. moufrrs 
or ornaments; by pieces ,h fo.ds is in>|,lied all dishes in 
pastry that form one entire dish, uhriher from 
lion or f.-.,m its particnlar a|.prara,i,M. : :,.s, for (>xampl.. 
cold j)ies. Savoy eakes, hrinrhrs, Hnhas. >,afruu.r ,/,' Cn,u'- 
P><Wie, etc., while the piecv. un.uUrs, or ornamental pas- 
tries, are more numerous, 

_ Hors i^amrres-^^^^,,\\ .lishes se.'ved as relishes uith the 
lirst course. 

./(^/•(/////crc-Amodeofsl.'u-in- ve,-e1;,l,l,.s in their own 

Lur<](ni~T\\i^ piece of hacon used fm' lardin-, 
/^/Y— A layer of anytliin^-. 

y.«rr//»r/-^>/y/_A utensil l)y means of whir], meat is larded 
Larchirc (lardei-)--An instnuneni of wood or ste.'l for 
lardiiii^- meat. 

LardiiHj (to lard)-Ins(M-tin- slips of h,,.()n throu-h 
meat or fowls. Thin-s larded do not -la/e well Eveiw- 
thinff lardeu on the top or surface is call,,! ninm'c 

il/f^/?/<— The bill of fare. 

Madeleines—Sman plum or pound cak,"s. 

iJ/arme/-— Issaidof meat or lish wh,Mi pul in oil or vin- 
egar, with strong herbs, to i)r,\s,>rve it. 

3fark~To prepare meat to be dressed in a st,-w-pan. 

Mask-To covei- a dish of meat with a nu/oiU or any ricli 







Mcf/ni/iK's — Siiinll cakes of siiiiar and i"fi'{^. 

Miroloii — Meal coolst'd in a lai'i^c slice. 

M<ti</n' — Dislics made willioiil meat. 

M(<n'n<((l('—'V\\r li(|ii()i' used to slew lisli or meal in. 

Miirtelotc — A ricii stew made ol" lisli and wine. 

M<ii/()ini(iis<' — Cold salad di'essiii^-. 

Meritjuc — Pastry made of sii<:ai' and wliite of e^'^' beaten 
to a snow. 

XoiK/df — A mixture of almonds and sui;ar. 

Notiilh's — A kind of vermicelli. 

Noiirn'r — Is to [)ut in moi'c ham, bacon, butter, etc. 

Noi'x de Vcaii — The lei;- of veal is divided in three tlistinct 
fleshy parts, besides the middle bone; the lai'g'er part, to 
which the adder is attached, is called the noix, the Hat part 
under rt. fiou.s iioi.v, and the side part contrc noix, etc. The 
petifes iioi.v are in the side of 1 he shoulder of veal. 

Puilitssc — A fi'rill ovei* hot cinders. 

J\u'ii (h' lU'iui'e — An ounce or more of buttei' shaped like 
a roll. 

/'(iiiin-('s — The nu'ats or anythin.i;- that are I'olled in, 
co\ered or cooked with bread-crumbs. 

i*(f/p/7/<>/c,s— The ))a pel's in which pieces of meat, etc., are 
enveloped and broiled oi; fried. 

Piirci- — Is freeing;" tlii^ meat of ncn'ves, skin and all un- 
ncH'essary fat . 

lYifc — A small pie of oyst(Ms or meat. 

f\t>ipie{f('s — Rolled slices of meat. 

r((.r<'r— To cover with line crumbs of bi-ead dipped in 
buller or eii'i;'s. 

yVccc (Jc /iV.s/,s7(//(,c — The priricipal joint of the dinnei'. 

PH<(ii--A\\ Eastern dish of rice and meat. 

Pi(iue — Is to lard with a lUM'dle ,i;'ame, fowls and other 

Pof-an feu — The connnon bouillon of the French peas- 

VoC.MU'I.Ain' OK ('()<)KIN(S TKHMs. 


Ajt'/e'-— Aliii(.)st. Ilic sanif opt'ral i(»ii as l)raiNiii.u' ; llie oiilv 
clillVi'cMice beiiiy thai what is poi-lr luust bi- uiulci'cioiic, 
whcr-oas u bi-aise must be doiii' thi'ou^'h. 
Po/r7f/r— Soup. 

Printaaiere {(lu) — With cai-iy Spriii.^' \(',i;'(>lal»h's. 
Frofcferollcs — A kind ol" pastrs' ciTamcd insich'. 
Pint — A u'cll 01' tho void h'l'l in the t'cutic of the disli 
when anythini^- is served in Die I'ofin of a eiow ii. 

Puree — Vegetables, etc., reduced to a pul[) and thinned 
with boiling cream or gravy. 
Quenelles — Force meat l)alis. 
Eagout — Rich sauce or made dish. 

Rissoles — Balls of line mince put. in pastry oi- rolled in 
l)i-ead-crumbs and fried. 

liifdcinienfo — Meat dressed a second time. 
/i^>//— Roast meat. 

Raii.c — The thickening for '\vhil(^ and brown sauces. 
This is an indispensable article in cookery. The l»rown is 
foi' sauces of the same color, and the color nui!-.1 l)e ()l)tained 
by slow tlegi'ces and watched carefully, ol herwise the Hour 
will burn and give the sauce a bittei; taste and s[)ot it with 

Releres — The remove dishes. 

Rednve—'Yo boil a sou|> down to a jelly, or until it l)e- 
comes rich and thick. 

Sante — Shaken about while frietl. To mix or unite all the 
parts of a rayont liy shaking it. 
Serviette a la — Sei'ved on a napkin. 
Salmis — Game hashed when half roasted. 
Sauce Piquante — An acid sauce. 

Sabotiere — A pewter or tin vessel in which are placed 
the moulds containing the substance to be frozei;. 
Sasser — To stir and work a sauce with a spoon. 
Singez — To dust flour from the dredging- box, which is 
afterward to be moistened in order to be dressed. 




J, j, 4 

1* !^ 

Stock — TIk' l)rutli which roriiis t he roiuulatioi) of all soups. 

Sorhef- \ sluM'bet. 

Sdiicr /itiinivc and rvlonti' arc not the same, nor has tlio 
latli>r name, as some cooking- books set forth, txM-n substi- 
t»il('(l by the nioclerns for the former. Sauce loiinice is an 
iinHnished sauce ; it is of itself a basis for many otlier white 
sauces ; but it is in no instanci' served alone as a sauce with 
any entree or entremets. Velovte is served with hashes of 
chicken, veal, liom/iihs a fii reiiie, eniiiices and entrees of 
ijiicnelle.s, etc. 

SoKlJIc—Vcvy li,nht |)U(l(Iin,y\ 

Tourte—A tart baked in shallow pans, 

Tnrlnms — Ent i-ees of force nu'at and lillets of f^'aine or llsh. 

Tdniis — A fine woolen strainer tlu'oui;'h which to [Kiss 
hrolh and sauces. 

Tendrons — (Veal) are foiuid near the extremity of the 

Toiirncr — To stii' a sauce; also to i)are and cut I'oots, 
vegetables, etc., neatly. 

}'(in)ier — To work a sauce well up with a spoon by liftin.i^ 
it up and h^tinii' it^ fall. 

I'eloiite — White sauce. 

T'o/ au rent — Lii^-ht pud' tarts filled with meat. 

The above vocabulary contains most of the foreii^-n terms 
used in cooking books and cookiui^- j-ecipes. It will Ix? 
found useful, and by ri^fei-riui^- to them the housekeeper can 
soon become I'umiliur with them. 

■>.:': -f' 

il ' .:t' 







Pei'haps no branch of industry wonicn may cn.u'ap' in is 
moro ^encM'ally pr()li1al>i(' than poulli'.x' i-iisini:-, ami il is I'asl 
attaining- an iniporlanl i-ank amon;;' llic lal)t)i' piirsiiils of 
our country. Ever^N' rural ncii^iiboi'liood and small town 
have their poult!'y yards, and there are several excellent, 
periodicals devoted to yivini^' information upon the subject, 
while every agricultural pai)er has its poultry department, 
thus instructing everyone in this axocation, which oilers 
rare advantages. It gives fresh all', exercise and health 
especially to those of sedentai'y habits, besides furnishing 
a regular income, for poult ly pi'optMly managed pays a 
larger profit in return for th(; outlay made in conducting it 
than any othei- business of a similai' nature. 

A very limited cai)ital is i-eipiired to establish poultry 
raising in a small way, l)ut to be; successful everyone under- 
taking the business should be pre|)ared to take care of and 
provide for the fowls, or failui'e will be the result of their 
etforts. The lirst thing to be considercHi is a sui1al)le 
shelter for them. In selecting a location foi- a poultry 
house dampness should always be avoided, as it is the main 
cause of many of the diseases to which chick<Mis are subject. 
A southern exposm-e is best, and the house shoidd he so 
situated that it will be sheltered fi-om chilling winds. In 
constructing the hen-house plenty of room should be pro- 
A'ided, and due consideration should b(> given to warmth, 
light and ventilation without exposure to currents of air; 




ii I 

(•((iiiit'clcil will) llic iiiaiii lioiisc llicrc should hr a shed 
wlieif fowls call scralcli. ll should Ix' pi'olt'ctt'd as much 
as i)ossil)lt' IVoui llic weal her. Poult iw houses should never 
l>e low, all |)ossii)|e hei;;ht should lie ^iveu llieiu. If in a 
cold climate, waiiuth is l)est stunired l)y double walls, tilled 
in with saw-dust. The windows : d bt on the south 


side of th(> house and should have ^lass in t hem covered 
with wire netting- inside, aud protected hy shutters outside. 
There should he openin^'-s n(>ai- t he I'oof for v«Mitilation, and 
the lloor should not l)(> too clos(\ 

A variety of excellent |)lans are ^i' for building: poultry 
houses, from which exci'Noue can t so as to suit indi- 


vidual taste, so lon^" ns they ivii'ard the health and comfort 
of the fowls. Pei'ches and nests should be arranged in the 
nu)st convenient manner, and always so they can be easily 
moved and cleaned. Flat perches are better than round 
ones, they should be sutTicient in number so as not to crowd 
the fowls, and placed hig-h, as ladders can be made to lead 

I'OUI/nn Ix'AISFNd. 



lo tlif I'oosts; a. wide |)laiil< should he [ilacrd to ci'.lch th 

For iK'sIs, hoxcs or half-barrels iii;i\- he used ; \] 

lose at' 

taclied to the Excelsior poidl ry cooijwill he round \v\y con- 
veiiient . 

Where the fowN can have \'\\'[' raii,L;'e it is miieli the l)est, 
l)Ut it, is iioL al\\iy« i)ract icaiije. When fowls are eonlhied 


to poultry yards lliey should he divided into Hocks of twen- 
ty or lldrty and kei)t in sepai'ate yards, poi't ions of which 
shoukl 1)0 s|)ad(>(l evei'y forlni;;ht and sowed in oats or^rass. 
Shade is a .yreat addition tea poidtiy yai-d, and fruit trees 
furnish the best. Coops can be placed in poidt r.v yai'd for 
rearing youn,i;' chickens and turkeys, and the Excelsioi" and 
Acme poultry coops with broodei's and runs, manufactured 
by the Napknoll Poultry Yard Co., Goshen, N. Y., will b(! 



■>( IS 


found siipei-ior to any oIIkm- foi- llic purpose, nnd ns near 
jx'i'foction in tho way of coo|)s lot- hens and cliicks as can bo 
found; they aro provided willi jiests, well ventilated and 
li^'lited, so constructed as to he easily cleaned and in every 
way calculated to keep the chickens conifortal)le and healthy. 
These coops are especially adai)ted lo the use of young- 

i.» I 


n-inri-, I'li.i: (iA:\n-: kocsiki:. 

turkeys, and we are sure all poullr\' raisers who try them 
will besatislied with Ihe result. 

After pro])er houses and yards In xc been constructed, the 
next thini;- U) be considereil is the best breed of fowls to 
raise, and these should be selected with a view to the 


roil.i'RV i;.\isi\(;. 


s|)(H'i;il purpose I'oi' wliicli tlicy arc Iccp; . If waiitcil li-r 
visixs, soiiit' (>r ilic ii(tli-Nt'1 1 ri's. of uiiicli tlii'i'c a I'c M'\tM;M 
vai iet ics. slioiild !»•' chost'ii. if early eliiekiiis are de-^ired. 
the breeils thai reallii'i' and iiial iire early aic 'nesl . A llm- 
ronii'li kii()\vled,i;e of the petidiaiil ies of t lie ditVenMd bi'ceds 
will be found useful, and foi' the ixMielil of those who dt^siit 



the infoi'uial ioii we i;i\-e ihe followiiie" deseripl ioiis. lak'en 
from llie hesi aut h(-»i'i1 ies upon the sid>jee1 : 

Hanihnru's eomc lifst iu the list df layers : of these tliere 
a ro six \:irielies: while, lilaek'. .i:'old s|>eeUled. sil\er spe<'k- 
led, o-olden and sil\-ei' : l!ie\" will la>' a Li'reater luinilxM' of 
ei,^:i's t hau an\" other fnw U. Iiut t he chiekens are suiall. Tlir 

I t 




rori/rijv kaisixg. 


Lc.ii'lioni coinos next, and is wvy iiopiilai' niiioii.:^' [loitll I'v 
i-aiscrs. The Hoiidaiis ar.d I'!:i',-k Spanish aic Ihr hcsl 
hrccds for hixin.i:' lai',i;t' r^^'s and for 1al)lo fowls; llit'.y ai'e 
liai'd_\-, feallicr and mature rajiidly. 

Koi* winler layei's and fowls for fall and winter niaikct, 
Bi'ahiiias, Cochins, La iiij^sliaiis, oi- Plyuiont h Kecks should 




lie clioseii. The li,i;'li1 Brahnias are the lar.iiest fowls of any 
pm-e l>reed. and on aceonni of their si/',(\ (vrti-eiiie h(>,'iut\-, 
.i^'entloness of dispositi(tn and early nialui'ity, rank' lii.tiU in 
public fa\'or. 'I'hed;irk r.rahmas ai'e\er\' sinulai, diirei'iii,i;' 
cliicUy iu color. 




Tho P;i rl rid^i'c Cocliiiis coiiu' lirst amoiiL;' tiir ('oclnn 
family. Tlicv arc liaid.v. -row fast, and aiv iXddd wihi.t 
la.yors. 'I'lic black and while Cochins dilVn- vryy Utile. 
While the hnir ('ocliiiis arc juorc valued I'ni' ihric hcanty 
than ou.i^'ht else, hcin.ii- indiirciviil layers, l)ut are rccom- 
ineudcd as .i^ood mothers. 


Plymouth Rocks arc now derided npon as the hest. 
"general utility " fowl U)v all purposes; they are liardy, 
f^-ood layers, and sitters, while the (thicks feather and mature 
rapidly. The Doniinicpies are nearly llie same, diirei-in.!:^ 
fioui the Plymouth Rock in being smallei" and having roso 



I'oii.ruv itAisiNc. 

The Wyandoltcs, :i ix-w variety, :i iv very favorably rc- 
ceivod, and will hecoiiic i)o|)ulai- as a. fowl of .i^-tMicral 

Tlic D<)i'l<iii-'s arc l)y many t'onsidfrrd Mipcrioi' to all 
otlici- breeds. Ii is claimed llial llieir llc-^li is superior in 
ilixor and llicir itoncs heiii-- small t he (jua n1 iiy .>f bi'casj is 
.^•reatcr than with lai'xe-boned fowls. 'J'hcy arc inlVi'lor 


»! i 

I f 

I,'' j) 


Inyers, the yon ii.i^- chickens arc lia rd to raise and arc adapted 
to a southern climate. 

The old-fashioned ,i4'ame fowls deserve a more favorable 
notice than th(\v usually ivcei\c. for our i)oultiw \ard av(» 
prefer them to all othei' Invcds. They are hardy, --ood 
layers, excellent forap-ers, relial)l(> mot heis, and their clucks 
are more easily reared than those of any other breed. 


I'on.i'KV l^\^^l^(;. 

i) 1 ,) 

The Raiitains aro pretty pels Uw rhiUlicii and ;ni' onia- 
mciilal to the bai'ii or faiH-y ptuiU rv _\ a id. 

Ha viii.u' select I'd lliel)r(M'd nf tdwls (l.'>irrd . (*nl\ 1 lie lu'vl 
and healthiest hens and (•(i(l<s shoidd l>e phicrd in the 
poultry yard, if thi'irt.\- otr sprin.u' is (h'.sired. PuiIrN are 
the most i)rollt aide roifi^u^. hiii uMially make penr nidi hris. 
( )1(1 hens shduUI ne\ci' he kept 1 uo |(»ii,i^'. 

goli>i;n I'Mi.isii. 






Laying hens i!" allowed raii.^^-e and .i^-ootl \\-a1('r wili taisc 
(*are oC tliemsehcs in snninier. I»n1 if eoniiiu'd nin-^1 he h'd 
oil a variet.N" of food in whitdi ne-at and xmn' .n'i\>en t"(»od 
should he mixed. Mill; is cxeelk'nt htr fowls. The wilder 
maiiaireuient of fowls is nuudi more dilVienlt. Pidlels 
of tlie I'ii^'hl au'e should he.ii'in to la\ in ()c1ol»(!'. i!hmi older 
heiis will follow if propei'ly \\'i.\ and eared i'<^\\ hut it is 

•1i' l 




;il).so]iit('ly iK'Ccssat'y lo li;i\i' (•(ymrorlnhlc (niiirliTs, A\itli 
suitablo food and cli'iiil<. In \('i'_\- cold \v<'at licr, a Avann 
broakl'ast of boiled meal, vci^clalylcs or corn, wilh sci'ups of 
meat and red pepper should he .li'iven hens. A\ noon. oals. 
corn or small ,nrain shonld l)e scattered down for lliem, and 
at luglit a lih(,'ral feedin,ij' shonld he i^iven. 

Fowls need water in cokl weather, and when it freez«>s. 
it should be given them fi'esh twice a day. 


P Si? 

Green food is IxMieflcial ; oats, cabha.ii'e. chopped onions, 
apples, turnips, carrots oi- pai'snips, will answer. Sorg-hum 
and bi'oom corn seed are exrellent food for laying- hens. 
Bones and shells crushed shoidd be furnished the fowls in 
hard frozen w(>ather. 

In selectiiig eg'gs for hatching, the freshest and largest 
are the best. Sitting hens should have nests where they 
cannot be disturbed by other hens. The nest attached to 



11)(^ Excrlsioi- (.•()(>}) is cNcrllciil tor sinili.i;- liclis. pi'ol nt iii^- 
them as it (U)os Ij-om iiilnisioii. ami runiiNhiii,:^- a Miilaiilc 
I'uostin^' place for lioi' and rliicl<s. ll hens aiv sfl lu llic 
hen house, use iiesis withoiil I)oU()iiin on a tloor spicad willi 
(.lirt, ami lined on llic sides with lia\- or straw, if \crv cold 
wcathoi' use feathers. As a pre\enlali\ c ai^ainsl \'ei'juiu 
sprinkle sidphur, cailjolic acid, ov tobacco in llie ncsl. it 

JIOSK-COMI? l'.I{o\VN IJ;i(iroKNS. 



is best to sot Ikmis a1 ni^ht, Uee[) food near tlieni. AVIien 
eg'^'s ^'ct l)r()ken in the nest, wasli Ihe olliers in warm 
water. During;' the last week of sell in;j;- sprinkle tiie eg-^s 
several times with tepid water. 

Hatching- chickens by artihcial means is Iteconiiiii;- very 
f^'eneral with lar^-e poultry raisers. The ail vantages are 
uianv. But to be successful the incubator must do its 





s/ork t hoi'oiiii'lily and ('coiioiiruall v, and wlicii once put. in 
I'Uiinin.i;' oi'dei" should he no more li'oul)l(' Ihan llio hen. 
'I'lic iKitcliiii,!;' luacliiuc lluil doi!S not ai)[)i()acli closely to 
these conditions is not a success. We know of I>u1 one out 
of a iunnl)ei' wow uianulactured that tills the re(iuii'einents. 
It is the Perfect Hatcher made by the Perfect Hatchln*;' 
Company, Klmii-a, N. Y. 

■I r 

»' M 


■ '■ <i 



The .ii:r«>at essentials in successful incubation ai'c pei fectl}' 
unifoi'ui heat, unih'C absolute and [)ositive control, a i)erfect 
autl (•ontiniu)us a[)plication of moisture in the proper de^-ree 
and a Ihorouyh ventilation. All of these qualities are [)os- 
sessed by the Perfect Hatcher, the ma na.erenient of which is 
very simple. One great dilliculty with ai'tificiaU\ hatched 


>:' il 


;u i 

cliickons is tlic I'ciii'iiii;' of tlimi nftci- llicy ai'c IkiIcIkmI. 
'IMic PtM'IVcl Hati'luM' (Mitirrlv docs away willi ihi.s as il is 
accoiupaiiii'd b_v a i^)n)()(l('i' for laisiii^- I lie tliicUs. Il is 
intended to lake llic place of 1!ie niolhec, and provides all 
tlie Avai'uilii and couirorl wliit'li is alVordcd i)\' lliclicn in 
broodini4" liei' cliiidsens. It can l)e nioNcd Croiu place to 
place ill tlio yard where llie c'liclscns can rnn. 






Foi" the henofit of ponlivy i-aisors who wish to use in- 
cubatoi's, Ave copy \]\c followin.j^- fi'oni TIk' Ponlfrij Record: 

"Of all the inventions of man, not one isso invalnahle to 
the ponltry raiser, as the artificial hatcher and mother. 
The big-ot ry with Avhich many breedei's i-efiise to admit the 
practicability of artilicially raising;- their chicks is absurd. 

i * 








wiicii we coiisidci' llic inimcnsc iiiiiiilx'i' of y()im,n' cliickoDs 
wliicli jii'c \-t';ii'ly lost t liroii.i;ii 1 ho si upidity mid iiiii'cn soiling;' 
|)('i'so\'t'r;iiico ol' t ho old hoii. 

•* A mail who has i)ifd chicUfiis loii.u' ('iioii,i:h 1o know hrt- 
lor I'oiiiark-t'd iMH-oiit ly : -(Jod mado 1 ho hen 1o mot lior her 
cliifki'iis, and it- would l.c h.|l\' lo think iiiairs invention 
roiild ho superior t(j His ,i;i'eat work. I'lidoiihledly ' (jlod 


oi'i.ijrinally intended the hoii to n>ar her oAvn cliicks. but it. 
was never intended that a dozen hens with broods were to 
be cooped up in a space scai'cely iai'.trc eiiou,i;li for one, 
where every stray cliicken is ol)lii;-ed to run a ii-auntk't of 
spiteful pecks only to be scalped in the end. Nor do we be- 
lieve that nature endowed the old hen with that un- 




I i 1 1 ^;• 



iiidt licrh' inst imi whicli indi 

iri'N 1 linii to cal up ;ill t he food 

IVoiii llicif liiiii,i;'iv cliicUs, 1<» t f;iii)|i!i' iiiifcfliii^iv imdcr \\n>\ 
llu'ir weak oll'spnn^;', or lead 1 lie shi\ rriii,-' lit 1 Ir ; Inii-s halt' 
a day liii-(»ii,i;li the ra in a lid cold w it liuiit stoppiii;;' to ullcr 
tlu'iii I ho protect i(jii of her \\iii,i:'s. 

:): :+: .1; * :|: * :): 

*' The chicks always have a place ready where they can niii 
for waniilh whenever they bi'cuiiie chilled. Fuuil placeil in 

I I 









the arlilicial mother ,£;'oes to develop the yonii.i:' chicks, not 
to fatten ttu' old hens. The yonn.i;' fowls are always fi-ee 
from lice and safe from the ravaii'cs of cats, hawk's, etc.. as 
well as the attacks of vicious Immis. .\lt(»,i4('t her poultry 
ruisin^' is more under control wlieii tin; incui)ator is used 
than when done in a natural way ; l)ut in iindertak'inii' arti- 
(icial hatching' and rearin.ii' chick(Mis it is well for the poul- 
try keepei* to bear in mind that some ex{)ense is attached to 









1 his ivH'l IkkI, ;im(I 1Ii;i1 it will niil\- pax' w Iicit 1 licic is a ;;'(>u(l 
inarUt't Tor I licir |»r.»i!ii('t'. " 

K«'t'|» cliickciis .i4i'(»\\ iii.i;' I'loiu the liisl . Tlif l)i'^1 coops and 
runs lor chickens an- Ih" I'lxcclsioi' and Acme, ahvail.v 
spoken of, and when used Hie chicks are sure 1o thrive. 

Chickens of a .i;()od l)reed. well led and cared I'or I'roni the 
lirst, will wei.ii'li I'roni one-and-hall' to two pounds at from 
eij^ht to twelve weeks old. 


Many pei'sons are deterred I'roin at tempting' this branch 
of poultry raisin;^' on account of the supposeci dilliculty 
in attaining' success: ind if properly conducted it is as 
easily nitma^'ed as an.\ other part of the l)usini'ss, and 
nuich more i»roiitable. 'J'o be^in it is necessary loliuve the 
best stock to I'aise IVoin. Small, late or inferioi- hens and 
immat lire ,i;dl)l)lers piodiice weak olVsprini;- that die as soon 
as hatched. Hens slu.uld be lar,L:e. and if two or three 
years old it is best. The standard bi-ccds are now tlie 
Rron/e, White and l5lacK- Jlolland and Narra^anset . The 
lirst-named are the best and jar.ii'est. They should be 
mated in Jannarx- and Kebruary. A t ui'ke\ hen by l)eiii^' 
kept up and pro\ ided with a suitable nest can be made lay 
wheiiev I' desii'ed. When danger of chilly weather is over 
e.ii'^'s max be left in the nest; a hen can cover ei.ithteen or 
twenty eii-i^-s. Nexcr set turkey e,i4'^'s in cold xveather, it is 
not well to liaxc them hatclied too early. Many |)()ulti'y 
raisers set tiirl<ey e.u'ii's under c' is. When the 

little turkeys come out do uid rx to feed tliem 

for twentx-roiir hours: i loi l>e placed in a. 

coop. The Acme coo|) all* ■ oodei ^ well .Mnleil for j'aisinf»- 
t iirkeys, as it so t horoiiiihl.v |»rote. is them I'roni dampness; 
one will accommodate loi-tx 1ui-k s. The (irst food ^-iven 
should be hard-boiled e^'^s chopped, curds am liiead- 





ci'iimhs. A \t'i>' III lie cooked uu',\\ m;iy l>(> ^ivcii cvfry 
(l;i\ . Onion lops. Icltncc. cold rice ;md o;il-mc;il is vcr.v 
Itciu'llcial. Never iced youii^- 1iirl<c\s willi i;iw food. 
Vi'vy t'r('(|uciit t'ct'din^', six orci^^'lit times ;i day is iicccssai'\-, 
and M|ton ic^'iihirit \' in this tlcpcnds niorcllian anytliin;^ 
else I he success of t he 1 nrkey raiser. 

Youn^- turkeys must he ke[)t dry and coinroitahjc for tiie 



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first ei.y-ht week's, tlicv niiisl ikI l>e r\|)osed to cold or 
dampness, hcnc*' the iieeessily for a .u'ood coop for t lieii' use. 

A sick 1iirkf_\' is almost sure to die. i)ut. sctnict inies t lu'y 
may he saved. Wlieii rliilled, a warm l»ath and a few drops 
of \v1iisk,\' will sometimes re\i\-e them. For ,^a|»es they 
may h(; tn^ited as chiclceiis. 

After thev aie feathered and liave tlirown out Die vv<\ on 


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Ilicii' heads tli(\\- arc vcvy liai;(l\-, and may bo allowed al- 
most imliuiilcd raii^c. To have fa 1 turkeys 1 hoy must be 
woll Cod on corn, g-rain and cookod food. 

Ducks, like turkeys, are a paying- branch of the poultry 

ROUKx nrcK. 

business; not only for their and as table fowls, but 
for the feathers they yield. 

The Pekin, Rouens and i' lesbury are the principal va- 
rieties, and are all beautiful and hardy. Ducks are poor 
mothers, and it is best to set the egg's under common hens. 

; ' I.; M 



l^ittlo (lucks arc ha.dy, hiil chill ,-asily and slioiii.l l-r k..,,t 
(li-vaiKJ uaciii: llicy aiv -real cat.Tsaii.l can cat aiiM |,i„.. ■ 
arid- they ai-ca week old Ih.-y slMudd Ix'alh.urd access h! 
water, when they will [)ick up musl of theic livin- 


Geese are easily ivaced and pay well. TJie best known 
breeds are ToLdouse, Enibden and China ; the lirst are 

i:MBDEy (fOOSE. 

the Iar,£-est, but all are -ood. Geese ronmience lavin'- in 
February and .Mar.'h and s,>i I,,,,,, w.-eks; the -..slin-s iv- 
qnire the same treat nieiil as turkeys: alLTthev are a few 

weeks old they will live in Ww pastur.- without 'f IJn-. If 

allow.Ml liv.' ran-eand w..|| supplied with water -eese may 
be pluck.'d ovovy SIX wc-ks excrpt in vovy cold weather 
whou It is cruel to deprive them ui' their leatiiers. 


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/)i,s('((,S(\s (liid Reined ic.s. 

Chicken cholt'i-i is the most fatal tliscast' to wliicli fowls 
arc subject. Fowls that arc well W(\ and kept in clean 
conifortal»]e houses are not lial)le to ilisease. WluMi at- 
lacketl lliey lia\e a sleepy tiejecled look, the comb and 
wattles lose llieir coloi', the dischai^e is i-'i'eeiiish and tjiev 
sta^'.ii'ec as 1 hey walk. 

It is very dillicult to save chickens if cholera comes amoii^' 
them. The best plan is to kill and icmove fi-om tJie poultry 
yard all the sick ones, and i:ive the entire j)remises a tho- 
rough cleaning, making' fi-ee use of ilisinfectants, A solu- 
tion of carbolic acid may i)e v:'\\v\\ the fowls, also willow 
chairoal. The following' icmedies may be given by those 
wishing to tr,\ them : 

1, Two drachms of calomel in one (piart of corn-nu-al, 
FeG{.\ twice a day, 

'.?. Powdei-ed chalk, powdered charcoal, gum camphoi", 
asafu'tida and cari)olit- acid ('(pial parts. Mix in food. 

'.\. Fowlei- s(,)lidioii and a(|ua ammonia e(|ual parts in one 
gallon of water, 

4, Tincture of iodine mopped in the lhi-oat and nH)utli. 

Rou|) is a \'ery troublesome and fatal disease, and isal- 
v.ays tlie I'csult of neglect on the part of the poult ly raiser. 
It is very contagious and tow Is iulVited should immediately 
l»e removed from the others, ('harcoal slioidd be freelv 
gi\en. and Douglas' mixture is (wcellent. 

(rapes. This gi-eal enemy of the |)oullry raiser is caused 
by the preseiuc of minute worms in the wind-pipe. Well- 
kept chickens ne\er lia\t> it. '^I'o ciu-e gapes funngate with 
cai'l)olic acid, feed i"reel.\ with gailic, and put asafo'tida in 
the food. 

Numerous other diseases will attack fowls that are(>x- 
posed to dampness, exf renu' cold, (ill hy coo|is and inferior 
and scant food; but they may all be avoided by due atton- 



A correspondciil of ;i poullcy joiirniil slates that on tli(^ 
eis'hth (lav after the settiiii;- of the hen, each v^xfX s1ioiil(] t)e 
examined as shown in the areonipanyin;^" (Mi^ravinu'. 
Hold (Nich e^fj' between the eye and the liii-ht in the manner 
represented. If the efj-pr he fertile i1 w ill appeal' opacpu* or 
dark all over except perhai)s a small poi-tion toward the 
top, but if it be imimpre.ii"nated. it will be ti'nnslncent. the 
light passiiiii' 1hrou.i:h i1 almost as if new laid. AVithsomc 
experience unfertile eg,i;'s can lie (listinjyiiislicd at an eai'liei 


tion to cleanliness and warmlli, willi ;^t'ne)'oiis IVt'diny- and 
good water. 

Fortnitii of K<jus. 

A great deal of time is wasted in ponlti'y raisin.u- often i>y 
waiting the entire thr«H» weeks for eggs to lialcli hd'oic it 
can be ascertained how many <'g«j:s areferlilc 'I'liis poini 
it is stated can be determined at a much earlier period. 


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A snil'l.K CIllCKKX COOP. 

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period aiid piadiccd liaiuls can detect them oven on the 
roiirlli day al'tec setting-. K.iii;' testers can bo bouf:h1 at, 
IVom t\venty-(i\'e cents to two dollars, bnt for all purposes 
a liome-JiUKl(> one will be found sullicient. To make it, 
take a wooden box lar.iic enoui^h to bold a small Iam|). 
There should be a round hole in the top as lai'^c as the to|) 
of the lamp cliimney, and hi one side, hi^h enou^'h to come 
Just opposite the llame, there should be an e.n'^'-shaped 
opening'. The opposite side must liave leather hiiiii'es to be 
used as a door throui^'h which the lamp is i)ut. after Avliich 
t be room sliould be partially darkened, and tiio lamp 
lighted, then if the eg^s are held one at a time between the 

thumb and fore-fin.iivr, between the eye and the efii;-shai)ed 
openinfi'. the fertih> (\ui;' can easily be disting'uished from 
the non-fertile. V>y the nse of this simple testtM- the condi- 
tion of the e.iiii's may be ascertained on the fourth day. By 
settini;- several bens at the same time and then transfer- 
rin,ijr e.«-ii"s from one to am)11ier it will he seen that each 
lien will bring" out a full l)rood of chickens. 

A Siimpic Chickou Cooj). 

Pai'rels are often used for chicken coops but th(\vai'e open 
' serious objections, because the hen and chickens are »'e- 
moved from the ground. The annexed (Migraving shows 
how a barrel may be split in the middle and arranged foi' a 
coop very easily a nd elhrti vely. Of course before splitt ing, 
t he hoops should be nailed secm-ely near the point where it 



is'd 10 saw Ihr l.anvl s..tli;,t it will „,.i ,.,„„(' t,> 
pieces. 11 will In. Ix-tl.T U, usr wi-,.iii^ht „;,il.s tor this pin- 
poso so as 1o clinch lliciu, 

J Can It' III cut 1 1 ('intern. 
Tiie accoinpaiiviii.C ni-ravin-'s, j^^i-s. i. :.>, ;;, 4 ;,,„i ;,^ 
show a v(M\v i'.oiivcnicDily an-m.-vd |,..|iih'iv. The buil.l- 
hig-, Fig. 1, ii» IGX-.^O feet and K. tVvt hi-h 'to 1lu> peak u{ 


the roof. Fi<2r. 2 roptvscnts the inside as follows : r is the 
roosting and general I'ooin, 11 llic egg room, U^v(\ room, dc, 
-4, A, A an^ roosts. Jn Ihe recess Ihcic are lluvc rows of 
nests one ahov(Mh(i other. :» is a door opening from out- 
side Ihe building, <i a door openiti-' from the \vv{\ room I0 
tlie recess, invsl-hoxes and roost in- r«tom. Fig. ;! shows 
the foj'ni of each nesl-hox 13x-.'<) iiidirs. These boxes are 
all movable, so Dial Ihe.vean be arranged as wanled. jjy 
raising a hinged board one can readilv examine nests from 



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i'i:!:i)[N(; iiopi'KU I'oi; I'ori/nn. 

*•» llicrcrd i»i' c.u'.l;' I'(k)|ii. Siioiild :i licii wisli t(» sit lake oiil 
oiieortlic ii('sl-l)<).\i's, turn it end ((M- ciiil, 1 licfelu' [)laciii.i:' 
tliL' fiid that is clo.scd up II! the loostiii.u ihxhii. w liirli prc- 
VL'Jits t In' <>i lirr Ihmis IVoiii bol liciiii.i;' or aiiiio.N t he sitter. 
It can he so ai raii.^vd that t lie sit t iii.ii' lu'ii can .uo out in a 
little yai'd l>v liciscll' and siM'atcli and dust wilhont any 
uiiiioyanct' IVoiii tlic rest. The t^j^'j; ai;d feed room lias 
slu'lvt's in it, and a lol't wlicrc the Iced is l<c|>t. F\^'. 4 
rcpreseiils the roosts two feet a pact made ol' sassafras 
l)uuL;'hs. F\'j;. e i'ej)iesenls a ilooriiii^' of hoards witii the 


same slant as the roosts, hut placed two Icct a\\a\- fi'om 
the roost. The droppings fall on these i)oards and roll 
down into n t]'ou;yh at the lowei' end as shown. 

F('('<Ji)n/ I/(>i>})('r for Poiilh'ii. 

Various d<'\iees have l)een l)rouuii1 out for feeding- poult ry 
l)y means of a fountain or hopper. In the annexed en^rav- 
in^' is .shown a simple and t'tfeetive arran,i:vment which 
almost anyl)oily can construct. J shows an end view of 
the hopper. It is 8 inches wide, •,' foet (I inches hi^-h. and :; 
feet long-. B is the roof projectini:- over tlu' perch on which 

I —11 ^ 


DUiNKiNc I'oi'N'i'AiNs Koi; i'(>ri;ri{V. 




w of 
11(1 :i 

1 he Towls stand uli i If fct di ml;'. T i^ 1 he lid of 1 he rcct'ixiiii:' 
li'oii.ii'li raised and ('\hil)i1 in.i;- the ,L;rain. /v A.' are cords at- 
laclicd 1() llic pcrcli and lid of llic rccdinL;' Imii-li. / is llic 
(Mul l)()a rd of 1 he ix'rcli \\ i1 li a \\cii:iil al ta(dii'd at 1 lie end lo 
l)alani'(' llic lid, ollicrwisr it waudd nul clo^c when llic fnuls 
lca\'c the |)ercli. // is the |)nllcy and (1 \\\o ridcrnni. The 
iiinifcs on t he top show 1 hat it is to l>c ra i^i'd w hen t he hop- 
pi'i' i'e(|iiires i'e|)lcnisiiiii,i;'. 

When the Cowl desires \vr<.\ it ho|»s upon llif ijoards of the 
perch the wciij-ht of which raises the lid oi' the {<'\'{\ l)o\ 
exposing;' the ^'raiii to \ iew , 

Dr?'i)l:iiu/ F<)ii,iffn'))s for Poujfrf/. 

Wlieve there is no rnnnin.u" water on a farm some device 
for snpplyinii' cliickens with fresh wattM' constantly is wry 
essential. The en.ii'ra\in»4" pres<Mited luM-cwitli shows a 
sim|)le way of accom])lishin,<:' this. It is wliat may l)e 
termed a liarrcl fonntain and has n snuill tnhe extendinfr 
from the cask to a sliallow dish or pan, wliicli should bv 
small, so that fowls cannot, .^-et in it and soil tlie water. 
Any farme)' ov farmer's boy can const riirt such an appara- 
tus as this without ditlicalty from materials always ready 
at hand. 

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-rtv lit* 



The flowci- fi'anU'u is a soui'co of iniicli ciijoyinoul and 
bcnc'lil to llic fainily. Lovo of Moavoi's is a 1asl(> iialui-al to 
woman, iiol hkm-i'Iv from mere admii-ation of llic Ix'aiilifiil. 
but bocaiiso in tliose " lovoliost of natnic's .iicnis," slic lias 
an object whicli repays bci" care and allcniion by ,t;i\iii,i4' 
forth an unwearied sueeession of uiiol)ti'usive beauties. 'l\> 
be successful witli tlowei's it is necessai'y to have a l<no\\i- 
ed.i»'e of tlu'ir proper mode of cultivation ; to ,i;ive the need- 
ful information, to liiiide thi' untaui^'ht. lover of flowers is 
our object in writing;' this article. 

The si/,e of a tlowei' ^-arden must of course vary with 
circumstances, but i^vnerally siieakin.u' it should not be on a 
larft-e scale, and when thus limited Ihe form should be some- 
what re.iiularand have as few lines of circinuference as may 
be. Tf the eye tak(»s in the whole outline at one view, the 
boundary should be such as to satisfy. A la r.tic enclosure, 
where the eye I'an.n'os indelinitely. will admit of nioi'e irre.i^u- 
lar shape. The subject of (ififure and boundary merits espe- 
cial study in laying- out a 11ow(M' .i^-arden, as much of the 
beauty depeiuls on this matter. A .y-reat variety of fi^'ures 
may be indul^-ed in for tlower l)cds. Ciicular or oval forms, 
squares, lu'arts, dianu)n(ls oi* triaui^'les may be ^-hosen, in- 
tersected with Avindiuf;- ^-rass paths and smooth fi-ravel 
walks. Ill the design of an ornamental garden nature 


THK FI.UWKR (J.\li[)KN. 

:>;', I 

•s is 

»n a 


til re 

slioukl l)e imitated as closely as possible. A Mower , garden, 
unless on an extensive scale, sliould he so situated as to 
form an ornamental addition to the house. ;iiid when It is 
possible to so arrange, it should he placed befoj-e the win- 


dows, exposed to a southern view. Great attention should 
be given to neatness in its care and sui-roundings. The 
principle upon which it is laid out should he that of dis[)lay- 
ing a variety of coloi- and forms so blended as to produce a 
beautiful picture. This is best ellected by l)eds oi- holders 


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roiincd side l).\' sitlf. I'listic sciils iiiav Im- forinocl, over and 
ai'oiiiid which lioncysufkh's, crccpci's and <liMdnM's ina\' Im- 
trained. WhiM'c space will admit u I'ockcrv loniicd of loii.nh 
stones anil soil nia\' he Innlt and covered willi snitai>le 
plants. The cultixat ion of annnal llowers is a \(M'y simple 
and i»leasaid past inie for ladies and children, who wit li the 
assistance of a laborer lor a few days in the Spring' to pre- 
pare the .n'roimd, may tnrn a hai'ren waste into a hioomin^- 
i^arden. Tlant ini;- seed, t r.ins-plantin^-. w aterin.i^', traininjL;'. 
1\in,ij' \ines np and i;-at herin,i;' seed, are all snital»l»' feminine 
occnpations, and i-ontril.nte to health. Strict attention 
should be yiNeii to the .ii'eneral appearance oi 1 he ijarden ; 
walks slioidd be cleaned and replenished wit h fresh .i4'rav«»l. 
Box boi'ders and edi^es should be kept free of weeds and 
Irinmied twice a year. Dead plants sliould i)e removed. 
\ines and tall dowers shoidd be tied to poles or supports of 
some kind, all injurious insects should be dest royed and in 
warm (\\'y weather thiwcrs should be watered c\o\y e\'(Mi- 

Previous to plantin.i;' llowers. eit liei' in a Jar^'e or small 
^'arden, t]u> ,>;i-ound should be made mellow and rich by be- 
ini;- thoi'0)ii;hly |)repai'e(l, manured and pulverized. I'hesite 
of a Mower .Harden sliould be well protected from cold and se- 
xcre winds by close f(>nces, shrul)l)ery oi" a compact hed^'t'. 
Beds oi' bordiM's should nexcr be broadei' than the culti\a- 
tor can reach w ithout tramplin.i;' on them, 

I*re\ious to^in^" llowej- beds c:\\v must be tak(Mi that 
the i;i'ound may l/C elevated in the middle: this exhibits 
I he llowers to better advantage, as well as ilrains olf the 

All kinds of annual llowei- seed may be sown in April 
and May in the betis, the earth should be well pulverized 
and levelleil, and the seed sown in hills or small patches, 
jf eai-ly llowei's are desired a hot bed should be prepared in 
Januaiy foi' the tender kind. Some hard^' seeds may be 










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|>l;m1»'(l ill S('|)l('!iil)<'i' ;iii(| c-(»\tMV(l wiih strjuv imlil Spriiia', 
ulifii llic.v m:iy he 1 i;iiisj»|;iiiti'il ;iii(l will ijiocIikc very 
early llowcrs. 

Ill ivmoviii,y- plaiils into IxmIs or hoi'dcrs care slioiild he 
lakcii to |n«'S('rv(^ soiiif of llic carlli to the roots. .Much 
taste may he exereisetl in setliiii;- Ixu'ders of iiileriiiixecl 
dowel's to advantage. ]\li\e(l with other lloweis the 
various Uinds of hardy hiilhs may i»e planted in clusters of 
ei<4ht <»r ten inches, 'J'lie dill'eivnt kinds and colors may he 
diversilied so as to display, when in hloom, the greatest 
possihle variety of shades and contrasts. 

Hardy, I)u1Ikjus roots slioidd he planted in October or 
Noveml)er, and if properly protected lhron.uli the wintei- 
will enihellish the iiaideii in Spriii.i4- with theii' eai'ly, lli'st 

Tender, liilxii'ous roots sh(»nld he taken np Ix'l'ore cold 

Rose hushes and slinihs are essential to the completion 
of a Mower ,i;-ar(len, 'J'hey ai-(> all |)erennial. The tall 
varieties should he pla.iited in the hack pai't of the ])orders, 
tlios(> of lower "growth in the centre. Bushes require an 
annual {n-unin^', at which time all irre.i^iilai' and superlliious 
l)ranches should lie cut out, J\Iany kinds are raised from 
the seeds, hut ai'e more commonly propa.i^ated hy layers 
or cuttinit's. Like other plants tliey recpiire ^-ood and 
propel' care. Where |)roperly selected a succession ol' 
beautiful Mowers may be had from eai'ly Spring- until 
All! limn. 

To inci'easo rose bushes or tlowerins' shrubs by layers, 
di^' around the plant, then with a sharp knife cut between 
tAvo joints throuii'h the stalk on the under paj't. make a 
slit, (\\<x a place in the iiround and insert the cut part rr(uu 
one to thi'(>e inches deep, keepin,y' the hi'anch perpendicular 
and the slit op«'n. Kach layer should he pe.u;\u-ed down with 
a hooked stick to keep it in its proper place, as well as to 

11 IK ii,(»\\ KK (; \i;iti'.N. 


|»i'c\riit the cut pail IVoiu iiiiitiii^' wln-iicf llir rodis I'oiiii 
l\»r t lit' yoim^' plants. 

l-JiuUliii^' iua.\' l)f prrfoi'iui'il on lusrs ; ilir Itrsi time is 

1 1 


late in tlio Siuiinit'i', as the buds aiT llicii mat iiitiI. so lliat 
the bai'k parts lively from the wooil, which is csscntkil 1o 
Llie ftTowth. 

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ccicliioiis sli)-ul)s iiKiy 1)1' ti';iiis|)laii1tMl at aiiv lime after 
tliey lose llicir loavub, and beloiv llu' buas he^^iii to cxpaiul 


in S|)i'in,y:, provided tlu' ^^round ciui be brought iuio yood 
condition to receive them. 


AVlMxm (iAHI)K.MN(i 


S|)iMii,<4- pniiiiii^ slioiiid l)c ;i11('ii(l('(l lo hrfmc ili.« Imi(1> 

)('i:iii lo fisf 


oiiK' \»M'\- \ i,i;'(ti'(Mis slniil)N and NJiirs f 

(liiirt' SiiiiiiiK'i- |)i'iiiiiii,!4' ill order to lliin oni voiiii,^- sli 
.sii|»('rliuoiis wood and to trim the bi'aiieht's. 

0( M 


It' insects |>re\;»l mt lo^es or l>iillt(»iis plants a fiinii^alion 
with tobacco will soon destrov ilie little pests. 

II nuhti* (inrilcniinj. 

Nolhin/u;' r'ontril>ii1(>s mon- to the |ileasiir<i of tli(» niotlier 
and chihircn. coiitincd to tlic house l»v im lenH'iit weat-hcr 





Iliaii a few nowci's in llic window. Ycl many fail to h.^ve 
tluMii, Ix'causc tlicy do not understand llirif |)i'()|)rr mode of 
cullui't'. Kiowci's k(>|)t in lli(> pai'lor oi- siltin.n'-i'ooni win- 
dows ai\' more fi'('(|urn11y ivillcd l)\- icindncss than iic^-loct. 
T!'(; tcnipcrat HIT of a room in winter need not bo kept more 
than ten de.iirees alK)V(> fi-ee/inii'. All plants should t)0 
|)Uicod wiiere tliey can liave li.ulit and sun, without bein,<^ 
exposed to frost. Air, heat and moisture ai"e essential to 
the ,:,'-|-owtli of llowers, l)ut, they should l)e yiven with disere- 
tion. Tn severe, cold weather the_\' should i>e kept from the 
external air and watered vev\' spariiiii'ly. and then early in 
th(; tnoi'uin^" of a mild, sunny day. Plants should be kept 
free fi-oni decayed leaves, and the eai'th at the top of the 
pots should l)e some times loosened to a moderate depth 
and i'e|)lenished with a portion of rich com|)ost. If possi- 
ble, plants should be kept in a window havinj:^ a southern 
exposure, it is a ;;i'eat mistake to keep a room too warm, 
the te.npei'ature should be about foi'ty defiToes, and the 
room should l)e liu'ht and aii'y. Modei'ation in the use of 
water is of the utmost importance, AVatei- will attract 
frost, ami plants kept in \\\o house can absorb much mois- 
ture, and conse(|uentl\' ai-e i' Jured by excessive wateriiiir. 
Air should be admitted whenever practicable. House 
plants re([uire piunin^v, and the best time for it is soon 
after tney have i\o\w tloweriuft'. 

The c\Utureof l)idl)ous roots in the window is \i'vy easily 
nu\nai;"e(l, provided th(\v hav(> plenty of lii^'ht, and after they 
have done ^^'rowini;-. no wat«'i'. 

All bull)s at a certain period of the year are in a dormant 
condition, at wiiicli time they need no water. Roots in- 
tended lor l)looinin.i;' in |)ots durini;' the winter, should be 
left in the open air as late as possibU', and when removed 
to the house .civen pltMity of sunli.^-ht. Hyacintlis lul 
other l)ulbs intended for iriasses should be j>laced in them 
about the middle of Novemi)er, the glasses beins" lirst tilled 





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w i.M>(»\\ (; \kI)|:mn(;. 

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with water, so lliat llic l»(>11om of the Itiill) may just touch 
the watei': then [)lace theiu Toi' the first teu days ni a dark 
rooui or cedar to pi'oniote tlie sliootiii.i:' of the roots, a I lei* 
whicJi exi)ose tlietii to t he lii;ht of tlie sun as much as possi- 
l)le, tlicii' color will l)e more beautiful. The water shoidil 
Ite chauivt'd w lieue\fr il l)ecomes impui'c and should iiexcr 
he allowed to \'\-rr:o'. Forced huli)s ai-e seldom woi-tli 
preserving;. \\'\-y line liyacint lis ma\' l»e,i;rowii in tlie pa r- 
loi- by takiii.i;'a quautity of moss and placin.n- it in a ]ar;:;e 
tin !)o\ in w hicli t he l)ull)sare placed in ( )ctol)er; by wat(Min;;- 
freely, l»eaidiful flowers will be |)ro(luced. 

Kxotic plants, will lhriv(>tlu> l)est in a temperature and 
soil similar to that in which t hey wert' ^row n, and it sbould 
always l)e furnished t hem, siicb kinds of eartli asarosu)Uit)le 
to the dill'ereiil species may be colh>cted from heatbs and 
rocks, with iea\es of trees, etc., and laid W(!t to decay i'or 
flit lire Use. 

The (alia Lily and tbe di lie rent \ariet ies of IvhodocU'Udron 
need rich soil, and vi'vy free waterinu' while in bud and 

When ( ieraiiiums are in full bloom lare should l)e taken 
not towel the folia,t;"e or tlo\v-'-> but while in bud watei 
slumld he freely applied. ' 

The shiflini:- of lioust; plants i'e(piires considerable attcn 
t i(m and jiidunient. as some plants, if ke|)t in too lari;'e pots, 
will sustain considerable injiiiw'; therebtre in such cas(>s 
where the librous roots have spread arcnind t he pots nothing' 
more is necessar\" t lian to rub olf the outside mould, and 
then to sui)sliliite fresh compost f(M' the roots to run in. 

Such plants as have tln^ I'oots matted around tbe pot, 
will, in many cases beai' reducin.ii'. If the matted roots are 
carefully ivmoved, and the plants shifted into .n'ood fresh 
compost, they will soon take root and .yrow freely; but it 
will be necessary to prune olf all surplus braneln's pre\ious 
to re-pottiny them, and to shade them foj a week oi- ten 



























(lays: [jicccs of l)i"okeii [tols should Ix' laid over llic (»|»(Miiii.i;- 
ill till' bottom of the pots to (.'iiabio tlu; suri)iiis moist in-c to 
diuiu olV. 

From tlu> rort\i,M>in^' considiTations it is cvidenl lliat any 
woniaii of oi'diiiaiy industi-y may ha\(> a llowci- irardcii 
(luriiifJT the siimmci' montlis llial will alVoid licr pleasure 
and liealth-^i villi;- exeivise, and al'tci' it. lias passed away, 
and the clioeiiess days of winter eome, can oniament her 
siltin,i;'-i-o»)iii window with bndsaiid blossoms thai will make 
the lireside bii^'ht and happy. 


'i'lie i;raii(l panicle llowered ]Jydran;j:ea is one of tli(^ 
really valuable and desir-'' 1. clioico shrubs. The leaf is 
somewhat like a Weiii'ela and tlie sTowtli ij;'eiierally more 
like that shrub, as it makes a i'a|)id, iipii^'-ht. spreadiiii;- 
growth, sti'ony and vi^y-orous. 1o al)out eiii'ht. or ten feet 
liit::h. It may and should be, howe\-er, kept at, from two to 
lour feet liiiih. Its Mowers arc borne on the ends of the 
present year's shoots, and vary in leniith from three or 
f(»ur to nine or ten inches. Th(^ loA\er buds of the i)anicle 
<»pen first and continue until som(»times ther«> are over one 
hundred ilowers, [lure Avhite, on on(> panicle. It blooms in 
July a.nd August. 


JdjKiii Lilii-s {Li I ill III Axnitnin). 

Japanese Jellies are always greatly admired; their largo 
size, lovely form and charming colors phice them among 
the most beautiful Mowers. Lily bulbs should b(> j)lanted 
(|uite dee|), say not less than six to eight inches. Unlike 
most tilher Ilowers they do not need strong ground or 
manure, but thrive; l)est .n a partially shaded situation, 
sheltered l)y shrubbery and other plants. They are entirely 
hardy, and need no protection in Winter, though in exposed 




CPl.MSdN ( .\1;NATU».\S. 

I I' 



situations it is advisable lo li'ivr a sliii'lil rovoi'lns" of loaves 
or coarse lillcr uiicii coiivouiciil . JJlit's increase in si/,t> 
and boaiitv Willi, and should be lel'l imdisi iiibed IVoni 
vcai" to \'ear. ^Vllell the best ell'ect is dcNired, we recoin- 
luend plant nift" one (»!• 1 wo dozens of a k'iiid. rather than one 
or t wo each of sexcral kinds; they are \i'\-y desirable and 
always ^;i\(' satisfaction. They can l)c planteii in .spring- 
or fall as preferred. 

Double HijacitiHi. 

A .ii'ood, ricli and deep soil are r(>(|nisites, almost as indis- 
pensable as .tro<H.| healthy bulbs. It is t rue t hat line blooms 
Avill be produced from f^'ood bulbs e\-eu without any soil; 
but for open air culture, and when it is desii-able to keep the 
bulbs nior(> than one season, a .u'ood rich soil shciild l>e pro- 
vided. This should b(> compos(>d of leaf mold, old dei-ayed 
sods and cow-ma nni'e, also well rotted chai'coal and sonio 
wood ashes, should be added to sandv soils, if thev can be 
readily obtained. 

The main thin^;- is to make the bed rich, li^ht and pliable. 

Hijilnoigcd Pauicihdd (iraini/Jford. 

This plant is now the most popular sumni(>r flowerin.fir 
shrub, and is a wonderful [tlaiit when properly a'rowii. Tt 
needs all the sunshine it is possible to ^ive it, and should 
be planted in rich soil and Avell cared for. Tt is on(M)f those 
shrubs that ii'(inires ])runiii.u' after the leaves fall in autumn 
and before it conim(MiC(>s t(^ ,i:'row in 1h(^ sprin.ii', cuttinir 
back to plnni}), \V(>11 ri|)eiied e\(>s. With such treatment it 
is then always Xi'\'y haudsome. Its immense panich's of 
flowers of creamy whi1(\ sliadiu.i^- to blush and ]iink, last 
for weeks in perferfiou. Flowcrinii", as it does, duriuiz' 
Ang-nst and Se]»teniber, it is one of the most desirable 
shrubs and forms ;i ma^aiificent object on the lawn. 











t "I 






Cr/ni.soii ( '((riKtlioiis. 

Evt'iyonc likt-s ("ariiat ion I'iiilv^: llicy iii-c highly valii- 
iil)l«' for b()ii(|iM'ts lilt' voar round. Thr llowcu's aiv hir^^c. 
with Ix'anlirnl, l)ri.i;lit colors and \<'rv swrcl cloNc-likc 
rra.^'i'aiu'('. They ar(> not entirely liartiy. hut l)looni all 
suiMiner in open «;-r()uii(l ; and if potted and tal<en in-doors 
befoi'o very cold weatliei' lliey will bloom linely in winter. 
Tliey aro nice bouse plants. 


Tbe ^'reat sensation tliat this interest in.i;' class of plants 
has created Avitbin the last few years is wontlerful, and yet 
it is not sill-prising- wben we look at tbeui in their .y-loi-y, as 
the liowei-s ai'e not only beautiful in coloi-, but their fantas- 
tic forms and shapes are, to^etber with theii- i-it-h and 
various shades of color, i-eally a study of ai-t. Besides 
this, chrysanthemums are last in.y-. Wben all the summei- 
ttora has ^-one to rest in (-onse<iuenc(^ of the eai-ly Jack 
Frost, this lovely (pieen of autumn (-omes out tlefyin,^' 
triumphantly tlu; early and late fall weather. These de- 
sh-able consideiations to^-ether with their nominal cost 
make them one of tbe favorite (lowers. The ^-reat im- 
provement of late years in coloi-, size and foi-m of llower in 
all the di(Tei-ent classes has brou.ubt the collec-tion now up 
to hundi-eds of distinct varieties, from wliicb one may 
easily make a choice selection. 




The Pansy is a popular flower with both florists and 
amateurs, .^-iving abundance of bloom until after severe 
frosts, endui-infJT our hard Avintei-s with safety, and greeting 
us in the eai-liest spring with a profusion of bright blossoms. 
It will flower better in the middle of the summei-, if planted 
where it is somewhat shaded from the hot sim, and espe- 




•■i;illyifr..n.ish,.(lu-i1hao,>od,s„|,,, l,„t in -.In. , 
;"..>' siUialhMi will o-ivt. ii,„. „,,,-.^ ".">it,n almost 

=;:? ,p::;;:-^-{;;; £;H" 

s" as to l,av.. plants i„ ,,|„ss.„n .luring- tl,,: , ■ ^ ' 
f^.'<'cl.s sown ,n :, ,■„„! ,,|,„-,. in Jun,. c^' Julv ' iu . 1 

liMve ffood flowers Iho ph„lt must, I,,; vIkoioms ■,n r'.l- 
;;;iml .-.-owtl,. Yot,n«. plants ..ivc U^ Z^^ Z^^,: 
Oia worn-out plants should be rcplaood. 





..><" ^.^ 

S" ^4s M ^ 


















WEBSTER, N.Y. 14580 

(716) 872-4503 










V" A ■"%' 

' luwbw^ujni 




(JliAi'TKll XL\a. 




There is no pursuit wliicli olTcrs i^'i-ealei' iiKluceineiits to 
woiiit'ii lliaii l)('e cuitui-e. Tliei-c aic many wlio arc con- 
iincd at iiousehoJd occupal ions, excluded a ^;'reat portion of 
the lime tVoui the aii- and sunsliinc to llie ^'I'eat injury of 
llieir liealth ; to sncli this iuancli of industry is especially 
suiled, as it fui-nislu's the ic(|uii'ed amount of exercise and 
;l recompense foi' all laboi; [)eiformed. Eveiy family avIio 
have n ;4-arden should keep hees, if only one swarni, to 
furnish lioney foi- the table. 

Aftci" oees are oiu-e located vei'y little expense is i'e(|uii'ed 
to keep them in .u'ood condition. The hi\es shiudd be 
placed on tiu; south side of buildini^s in the shade of some 
ti'ees, where they will be protected from the moi'uinii' sun. 
J^^ach hive sliould ha\e a separate stand and should be scl 
three feet apart, takinii' care to have them perfectly level. 

Like almost every t hi n,^' else, bee cult uiv has nuule .yreat 
proi^ress durin.n' tln^ last twenty \ears. Under the old 
method bees requir<'d a i^'reat deal of attention, and the 
pi'olits at best were small and uncertain, tuit l)y adopting 
any of the new, well-ti-ied s^-stenis considerable prolit will 
1)0 derived. 

A swai-ni of bees contains one (pu'en and thousands of 
woi'kei's, and in summer a limited amount of drones. The 
(|ueen is the only fully tieveloped female in the SAvarm. 
She never leaves the hive except on two occasions: When 



IcMding" a swarm, and when a tew days old to nieol the 
niali' l)ee hi the air. 

The hfe of the (lueen averag-es Ironi foiir to six' years. 
Tlie (lueen has a stin^\ yet may be 1i;ukI1(h1, tor she will not 
use it, unless in coml)at witii a lival queen. She i-eeeives 
mai-ked attention from all tlie nu'inhers of hw family. 
Everyone raisin.i;- bees should seei< to IxH-onic familiar with 
the aj)i)earance of the (|ueen. Tlie workiii.i;- bee is smallci' 
than Die (|U(vn, and on it devolves all of llic labor. 'J'lie 
drone is the male bee ; swai-nis should not be ])ermit1ed to 
raise a iai'i^'e mimber of them, as it tak<'s a ^-I'eat deal of 
honey to I'ear a brood of di-oiics, and still more to suppoi't 
them in idleness foi* three or four nu)nths. 

Swarms with pi-olille (.luecns increase rapklly. If a .G'ood 
harvest of honey is desii'ed. it is necessary to have early 
swaj-ms to colh>ct it in the pi'oper season, and to do this 
eai'ly, breeding- must be encoui-a<;'ed. Upon this subject we 
cannot do belter than give the following- plan of a success- 
ful bee raiser : 

''How to control swarming is truly an important ques- 
tion. I believe that the successful controlling of swai'uiing 
is the key to success and proht in l)ee keeping. If swarms 
are desired, arrang-e in early spring- to have them issue in 
the swarming- season. When no swaj-ms are wanted, we 
turn the ^vhole force of bees to storing- suri)lus honey in 
suiall giass boxes thi'oug-hout tlu^ entire season, and having- 
no swarms, yet have the same inci-ease of bees that would 
l)e gained if they swarmed. Then all of the bees woik a1 
storing honey ui boxes, instead of swarming- out, if Judi- 
ciously fed, and furnished with ample box i-oom. If it is 
desired to have the bees swarm, keep them condned closely 
to their labors in the central or bi-ood section of the hive, 
which may be clone by poi-tions. If the swarm is wanted to 
come out at any particular time, r-emove the old (pieen ten 
days before the swarm is desired. The bees in the hive 






will in iicaily cyvvy instance, construct queen cells im- 
iMe(li;il(>lv, to i'e[)lace the loss of llie other (|ueeu. A1 llie 
• ■ailiest possible moment tlu'v seem lo realize fullv Iheii- 
loss. Tliey usnally coiistruct a number ol' cells, lliev will 
hatch in about ten days, and then swarms will issue. If it 
is f)refei-i-ed to ]ia\'e no swarms veiy early in the spring-, put 
iti the boxes and ^We the bees access to them. By this 
coui'se but a small proportion will swarm." 

It should be plain to every intelligent person that in oi-der 
to receive the larg-est profits from bees they must be fed- 
It is as nec«?ssar3' ^^ i^ •« ^<> f^nnl our domestic stock. 

Many plans for feediuf^- are given, the following is 
highly recommended : 

"The fii'st warm days in spring-, mix corn meal, with rye 
meal, equal parts, and place near the hives. The bees will 
cany this to their hives in considerable quantities, it a nswers 
as a substitute for pollen oi' bee bread, and is essential in 
forwarding the increase of bees in the early spring-. Later, 
feed sugar, prepared by adding two cjuarts of water to 
eiglit pounds of white sugar, with the whites of two eg'g'S 
stirred in; boil g-ently and skim." 

Feeding- may be discontinued as soon as nature furnishes 
a supply of food. Almost every tree and plant yields honey 
to some extent. In hiving- bees, it is necessary to under- 
stand how to proceed, and all trouble may be avoided. If 
the bees after coming- from the old hive luive clustered on 
trees oi' bushes, place the hive on a table oi- stand, raise the 
bottom of the hive a little, so as to allow room for them to 
enter. Shade the hive well. Saw the limb or branch on 
which they have clustered, cai'ry it to the hive, and hold it 
down to the stand, as near the entrance as possible, slightly 
shake the bees o(T and they will at once go into the hive, 
and the work is done. 

Bees usually swarm between nine and one o'clock. 

There are other points necessary for the bee keeper to 



study, but in a work of so liinitcd a iiatiifo as this, it is iin- 
[)Ossih]e to embrace tlH> whole subject, Practical experience 
will be found an excellent teacher in this depai-tnient of 
woman's work ; as climate, situation and other circum- 
stances will make a difference in the mode of mana^-emeiit. 
In conclusion, we would say while we do not wisli to hold 
out inducements, oi- encoui-a.^-e false Iiojk'S that will otih. 
load to disap|>ointnient, we deem bee keepirii? a very profit- 
able employment, and one that Avill yi(>ld ample retui'n for 
the labor and time expended in pursuing- it. 





u . 

11, ,::.(. 

I 1' 




In an ai^'o when self sustaiiiitii;- einployinent for women is 
attracting' so iiiucli atteiitioji, evei\\' btaiicli of woi'k suited 
to hej' especial use is rey-arded with interest. For many 
reasons the cultui-e of silk is well adapted to the require- 
ments of women and children, but as tlieorists have done 
mucli harm by fabulous calculations as to the pi'olits of 
sili\ culture, in i;-ivin,n- our views upon the subject, we desii'e 
to inii)ress on the minds of all those wishing' to en^'age in 
this bi'anch of industry, that the pi'olits are not lai\i;e to 
the individual, tlioui;'h it adds vast wealth to the nation 
[ji'oducin.n' it, for the reason that it can be pursued by the 
Inunblest and poorest with \'eiy little outlay. 

Anotiier error rci^'ardini^' the rearin.u' of silk-worms is, 
t hat tlie\- are no t i'oul)le, foi' it I'eiiuires l)oth time and atten- 
tion, if prolit is to i)e derived from them. 

In this article we have notsi)ace to yivi" a len.i^lhy treatise 
on this interesting subject, but will endeavor to convey the 
most impoi'tant information required foi- beginners. There 
arethousands of families in the south who would gladly add a 
few dollars to their annual income by giving light and easy 
employment for a few months in the year, to the aged and 
the young who have no other pi'olitable occupation. The 
mothers and daughters of the farm who devote April and 
May to the i-aising of cocoons may not earn as much as 
the fathers and bi-others in the cotton, corn and tobacco 



ri(>lds, yet if thoy make soinclliiii^' to add lo the ,i;-(Mi«'ral 
iiic-onie, it is im[H)r1aiit . as it provides laboi- 1o tlios(3 iikmu- 
bcrs of tlu? family who liiM't'loforc had iioiic. 'riieii tlic 
ivariii,^- of a few sillc-woniis each year does not interfere 
with liouseliold duties; the thiii'y, llowtM'^'ardm and poultry 
yard can all be as sueeessfidly conducted willi or without 
sill\-wornis. Therefore silk culture oununcnds ilself to 
women and children as an occupation of an intclli,i;eid. and 
moral hearin.i;'. 

The silk-woi'in is the larva of a small moth known as the 
mulbeny silk-worm, aiul exists in four dillVrciit states — the 
og"S', the larva, chrysalis and adult. The e.i^'i^-s should Ix' 
procured in cold weatiier, and kepi at a sullicicntly low tem- 
perature to pn'\'ent them hatchin,i;' until the food is itikIn- 
and weal hei' suitable, then they should l)e kc[)t at a regular 
heat, sa\' ']'>'. when they will begin to hatch in live or six 
days. The leaves of the white nudberi'\' or ( )sa,ge oran,u'<' 
nuist then l)e gathered anti [)laced near the litt le insects. 
which should be in shallow paste-l)oard boxes. Mosfiuito 
netting- should be placed lightly ovei- the feeding boxes, 
and fresh leaves placed on them. The little worms will at 
once crawl through, and they can thus be removed fi-om tlie 
trash and dried leaves. 

Fresh leaves should be gathered two or three times a day. 
or as often as they appear wi-lted, the firmness of the co- 
coons antl texture of the silk depends greatly on the fi-e- 
quency of feeding, hence attention should be given the 
matter, the first feed should be given at foni- oi- (i\e o'clock 
in the morning, aiul the last, at eleven or tw(>l\-e at night. 
Care should be taken to spread the leaves evenly, so that 
all may feed alike. 

As the fifth or sixth day approaches, signs of the fii'st 
moult begins to be noticed. Tht^ little worms begin to lose 
their appetite, and some dark spots appear above the liead. 

Feedmg should now be discontinued, and the boxes made 



STLK (T'l/rURK. 

\i ', 

■*■ kt 

as el ('III 1 as p()ssil)l(\ no food sliouUI Ix' ,i;'i\'(Mi mil il 11 icy lia\ c 
cast llic skin, w lien copious feed sliould be rcsuincd. 

Tho space slioii Id now he increased, as it does not do 1o 
crowd tlie worms. The same treatment should be i;i\eii in 
the three succecdin.n' luoults as in tlie fii-st one. 

Great care should be lak'en to avoid sudden clian.ii'cs in 
the tempei"iture of the rearin^j;- loom, which should be kept 
about 80". 

After tlu.' last moult the worms will be^in to shrink, be- 
come restless and throw out silk, and the t i-a ys shoidd no\v 
be placed convenient . the worms will immediately mount 
the l)i'anches and commence spinning", in two oi* thre«! days 
the work will be comph'ted. and in six or seven the chrysalis 
will be formed, and the cocoons i-eady for .n'al heriiig'. 
Various modes of chokinii' the chrysalis are used. Hteam- 
ing' is best . exposure to the hot sun, the easiest, bid it is 
best lo dispose of them to the reeling- establishments befoi'e 
siiU'ocation is necessacy. as llu'y have t)elt(M' facilities for 
the work. 

Wliite o)' l)lack nudlxnay leaves ai'e considered the best 
food foi' the silk-worm, but it i>. now a well estal)lished fact 
that the Osage oi-ange is (juite a.s good for the ]niriiose. It 
ma\' be ^vell to state here, tliat th(> common I'cd or native 
inurberj'\-, is wholly unsuitiHi for silk-worm fiuxl. If tlu^ 
limited information given in thisai'ticle is found insiidicient, 
extended works on Silk Culliire may l)e ol)tained jiom any 
bookseller oi- publisher. 

f i"* -4% 

'%\ I 



II ' 


Appdfitl ii.s for llreediiKj Si//: Wonii.s. 

The accompanying engi'ax ing shows an arrangenu-nt for 
breeding silk-worms contrived 1).\- a Swiss gentleman, which 
it is stated works well practically. The Mulberry trees are 
grown as standards and headed down to a heig-ht of three 
feet so ;is to resemble tht^ rose. They are pruned every 
spring, the object being to secure t he formation of a num- 

sii-K ( ri/riiih;. 

b(«r of .voun^r slioots will) fiv.h, ini.l.r l.-;i v,-s ; ! 1,,. ,,|,|,.r 
liai'sher leaves not. beiiiy- .suitable lor ih,. r„o(l „f Hu- ^oullli 


silk-wonn. Over the head of the tree, as will l)e seen, is 
(ixed a hood or cover of wire gauze and canvass about three 


* tf 



I ri •' 


SII.K ('UI/I'LltK. 

Ict't ill (liainrlcr. tiic \<>\> and Woltoiii Ix'iii,!;' niadc of fine 
canvass. 'J'liis hood i,s slipiicd aroiiiid the Iniiik oT llic 
1 !•('(', so as to |)i'('\iMi1 iiijiirv 1o the tree as well as CjU'itss 
of IIm' worms or iiii^'rcss of olhrr less desirable insects. 
'I'lie silk'-worms are placed on the head of the t ree t liroiit:!! 
th(> upper oixMiiii.u' of the hood, which is then carcfiillv 
enclosed like t he l)ot toni. Two stak'cs. one Oil oitlier side of 
the t ree, are I hrust into t he .i^i'oiind, and t h<' liood is fastened 
to them to seciii'e steadiness in i he sprinii". The worms 
are hatclied natiirall\' a1 the same time that the sIxKds 
makelheii' ai)|)ea!'aiiee, and when t he\' have iH'arly eaten 
the leaves of one tree 1 hey arc transferred to another. 
Thirty trees and ten hoods will rear silk-woi'ins enoii,i:li to 
secui"e an ounce of e.u'.^'s. It will he observed that this 
ai'ran^'enient only contemplates the rearini;' of worms in 
the open air. in a state of nature as it were, the .ii'i'eal 
object: l)oin.ii- to secur(> healthy e,i;'.ii's and a robust rac<' of 
worms. This is only practical in the South. 





While a ^touI many ('inploy napkin rin^s for lioldiii-- 
naplvins, others profcr to have tliem foklod neatly in various 
styk's. Illustrations showiii,!;' a variety of ways in wiiicli 
napkins may he folded ai-e presented on [ya^v T)")!!, Of 
course, to fold a napkin neatly in almost any style it must 

be starched, so as to have the requisite de;e-re(^ of stiirncss 
to preserve the form in which it may b(> an-an.i;-ed. Th(> 
folding- must also Ix; exact, that is, it will not do to crease 
the napkin and then attempt to smooth it out, and attenipl 
to fold it ovei- dillerently. because an untidy job would 
result. Napkins are sometimes folded in a way to admit of 
a small bouquet being- inserted foi- each plate. 

The Star and the Rose. 

These patterns require full-sized napkins, wliich should 
be perfectly square. First lay the napK'in Hal on th(> tabl(> 
and fold the corners over so as to meet in the middle (see /; 

/ ' 

11 ' 



1). Without tiii'iiin.u: 1 he ii;i{)kin repent \ho process'(/? 2). 
Now tiiiii the na[)Uiii over ami fohl the eoi'iiers a^-ain so as 
to meet, in the eeiit re (/^ 3). Turn the napkin over a^ain 
and repi'at the process (7> 4). Turn a^-ain and i-e|irat. 
Now one at a time, turn the corners of the under si<h^ half 
way l)ack. Tliis forms the star. The rose is made hv 
insert in^L!;- the linger in the last fold and pulling out the 
corners into squares. 

i: i' 
^ I' 

f l\ 

The Mitre. 

Fold the napkin so as to make three equal parts length- 
wise, as in C 1 of the engravings, turn the two ends over 
to meet in the middle, as in C 2. Now fold the cornei-s, as 
in C3, double the folded napkin undc^r lengthwise, and C \ 
will be the result. Bend the left hand bottom coi-ner to- 
wards the right hand and tuck it into the inner fold. A 
similar fold receives the right hand corner on the outside. 

The Collegian. 

Fold the napkin so as to make three equal parts length- 
wise, as in D I of the engi-avings, lay horizontally on the 
table and turn down each end fi'om the middle, as in D 'i. 
Now turn the napkin over and roll up first one and then 
the other long ends, as in D '?,, and fold them under so that 
they may lie side by side, as in D. It will sometimes be 
convenient to fold the napkin into four equal parts instead 
of three. 

The Neapolitan. 

Fold the napkin into three equal parts lengthwise, as in 
the preceding directions. Place it horizontally on the table 
and fold the upper thickness back upon itself lengthwise. 
Now turn the napkin over and proceed as with Collegian. 





The F/irl or F((n. 

Fold 1h<' napldii into three ecjiml [):ir1s leiif;'tlnvise. Tlieii 
plait or fold in e\-eii ]>laits to and from voiirself across the 
breadth of t lie clot h. 'I'he plaits should he from oiie-and-a 
quarter to one-and-a-half indies in width. Press them 
down firmly and ins<'i'l one end into a lar.ii'e wiiK^ ;<4-lass or 
tumbler, and the other end will spi'ead out and form a fan. 

We present otlier illustrations for foldin.u' naplcins, which 
the reader, who has mastered t]i(> foren-oini;' directions, will 
have little ti'ouble in comprehending'. 

11 i 




('TfAPTP:!^ XTJX. 


Of kite years a <x\va\ deal niori' interest seems to lie taken 
ill cooking' than foi'nicrly. ( 'ookin,ii' Seliools ha\e !»i'cii 
formed in New York aiul otiief pkiees, aiitl may [XM'liaps hf 
said to have exercised a \'ei'y Ix'nedciai intluenee on the 
I'isin^' generation of young housekeepers. Some of the in- 
structors seem to tlirow a sort of charm about the matter 
of fact metliods of cooking, giving to the art a fascination 
wliicli tloes not usually belong to it. 

Ladies will waste their time ovei- fancy work, and yet 
allow their families to suH'ei" before they will go into the 
kitchen and learn liow to cook practically, so that they 
may be able at least to givt; intclligerit tlirections (^'en if 
they do not wish to do some moi'e themselves. 

Everybody enjoys a good meal, projiei'ly cooked, and nice- 
ly served, and yet how indilVerently in many families where 
dependence is placed entiivly upon ordinary cooks, are 
these things done. 

One dilhculty witli the rtnipes often found in cook- 
books, is that inex[)erienced housekeepers ai'e una 1)1*^ to 
comprehend exactly wliat shoidd be done with them. 
The ingredients of coui-se they can obtain, but how to 
use them, that is, the successive steps in tlie operation 
from beginning to end. they do not undei-stand. 

In the New York Cooking School the instructor entei's 

into details so that wIkmi she anal^ 



almost any intelligent person can comprehend every step. 




1 !■; 


Foi" twaiiiplo. ill the rccipo for miinius. sIk' says: '•Dis- 
t'liai'^'e .N'oiii' c-ook' it" you calcli licr Itcal iii.i;' llic <'^'^'s up 
slowly. K,i;';4"s iiiiisl fisoaiul bi-couica c-ivuiu ; 1o accomplish 
this they must lui\c air forced into them, iiiid air camiol he 
i'oi'ceil into thein withoul a xioieiit sirugyle. It' the cook is 
ig'noi'ant, explain to her that when she handles th(> o^-^-- 
beater, she must g'o to work as thou.^h she had undertaken 

r I' . I 

riANDV I'l.oli; SUITER. 

to wallop a cook twice her size, and never stop until the 
es'g's coine to the top of the bowl." 

She says, in relaliou to cream of tartai- and soda, foi- 
which preference is expressed o\-er l^akini;' powder. '" Dis- 
solve your cream of tartar and soda in cold water, not in 
hot; in hot water it elfervesces too quickly and the g'us 
g-ets away. It is this ^'as that the muffins want to make 
them rise." 




In this school, the tp'U'iw>,. .4 + 

la.' article «he i goi, . u m- t^ " "" "''"'' "'" "^"•'i'--- 

° ^ tomakcMI,,.,, the quantity of euch 

DOUBLE BO,t..H POR OOO^o K.U.K. ..v„ ,„o„,,„ ,,,„ ,,^^^^ 





roOKlNfi SCTKV)!,. 




ft '. 

i: V 

I! It 

r 1 , 

iii_:;'i('(lii'iil to he used is ,l;i\(MI. Allci- tins slic explains llic 
iiat lire dl' racli iii.ii'i'cilit'iil and wiiat pail i1 islo pci-j'orin in 
the (iisli to 1)(! pi'('])air(l. The in,i;i*'(lionls aiv carcrnllv 
iiiixcci l)t foi-e t Ir' ('\i's (»t 1 he class, aceonipanicd li_\ a I'uii- 
iiiii^' lire ol' explanations, so thai when tlie eaUe, biscuit or 
miillin is reatly I'or the o\en. each pu[)il I'eels tiial she could 
do the same tiiin.i;' lici'sell', allhoiii^'h slie \\ould pfohablv fail 
the lirst lime ti'viu^' at least. 

J'ai'ticulaf attention is i^'iven to the mamiei- of putting- 
liiin^-s together, and the necessity lor coiubiiiiug exact 



It ■ 

quantities as far as possible is especially dwelt upon. In 
the matter of e.^'g's, where the^' var\' in size the other quan- 
tities should also vai'y in piojjortion. 

Among- the utensils used are two tin cups nuirked by 
creases so as to shoAV a (piai-tei' of a cup, half a cup, three- 
quarters of a cup, or one-thii-d of a cup, of any ingi-edient 
which she may desii-e to nieasnre. (See illusti-alion above.) 

Another useful utensil usually unk'iiown to the ordinary 

kitchen is an artist's palette knife or spatula, which is a 

knife with a long and \v\y llexii)le l)]ade, both edges of 

cli are alike. (See page ijti."),) The llexibility of the 




l)la(lt' t'lKiblcs tliocooU to conronii llic liliidc to the curved 
sides of a bowl ov disli. so as to reiiioNc all of the doii^li oi' 
othoi- substance sticking' thei-eto. Tiiest' spatulas can be 
prociu'ed wherever coufectionei's* ^ooiis are sold, or per- 
haps ill hardware sio/es generally. 

When somebody asked a (|uestioii about the exact 
c|uan1ity of a tablespoonful, it was explained that while 
spoons vai'ied in size, a tablespoonful wasecpial to four tea- 
spoonfuls, and the fact was demonstrated by dij)i)ini^ up foui 
teaspoonfids of water and pouring' it into the tablespoon. 

In bakin,*;' cake, when it is found that the top is bakin*;" 
too fast for the bottom, fill a large baking oi- bread pan 
with watei", and place it in the oven on a grate or shelf 
over the cake so as to cool the top and allow the undei' 
side to, it might be said, catch up with the top. The 





method of telling whethei- cake was done or not was suf- 
ficiently novel to be probably unknown to most cooks. 
After removing the cake from the oven the inst ructor placed 
it to her ear, and stated that during the ()[)eration of bak- 
ing, a peculiar surging sound could be heard, which was 
caused by the escape of the steam tVom the minute cells of 
the dough, and that wIumi it had baked sulliciently, this 
sound would cease, or would be very faint. 

In introducing" the butter into the lilling of one of her 
cakes, she added a small |)ortion at a time, taken with the 
point of a knife from the tablesi)oon used in measuring it, 
stirring- it in until all was added. Tliis method was pursued, 
it was explained, to prevent the butter from oiling, as it 
would do if added all at once. 





f i i! 

i !* .■ ' 

• ' t''i,' 

Tlic method pni'sucd in roiiioviiit;- cal<o from the pan 
to cool, is sliown in the three a('c(>m|);iiivini;' illustrations, 
Fi^-ui-es 1, 2 and '.'>. A piece of tin considerably lar^-er llian 
the pan in which the cake is baked is pi'ovided. This is 
placed on top of the pan, as shown in Fii;-. 1, then by a 
quick movement the pan with the tin is turned upside 
down, wliich leaves tlie cake lyin^ upon the tin, as in Fi^', 
;*. Then bv i-eversin^' the pan the cake is placed on the 
bottom, as s^'own in Fii^-. 3. 

A double boiler is used foi" cookinf^- filling- for cake, and 
also for frosting', as shown in illustration on page 503. 




It is somethinjO' of a knack as every cook knows to separate 
the yolk fi'om the white of an egg-, and do it neatly and 
with dispatch. The artist, in the illustration presentcnl 
on page ')(]<), conveys a very g-ood idea of the manner in 
which this operation is performed. 

The method also of ''creaming butter" as it is called, 
is shown quite plainly in the illustration presented on page 

The flour sifter used, is probably not very much difl'erent 
from a large number of similar siftei-s in the market. Tlie 
illusti-alion on page 502 shows it quite chnirly. 







In makinpr crampets one qiiai't of flour is roquii-od, ono- 
aml-;i-half pints of water, oiiu tablespoonful of sail, onc- 
foui'tii of a cake of compressed yeast. Dissolve in three 
tablespoonfuls of water and three tables[)oonfuls of melted 


Fig. 3.— sHowiNO cake turned out on the flat tin. 

butter. Mix the flour, yeast, water and salt to^-ether, 
beatin.^- the whole thoroughly. In the morning put in the 
melted butter, half fill muffln pans, then wait until the 
mixture rises to the top (it will take about half an houi-) 
and bake half an hour in rather a quick oven. 

Or, the mixture can be made just a littU' thinner and 
baked in rings on a griddle, as shown in illustration on 
page 5G8. Many people make crumpets with milk, but 




ler in 






Fig. 3.— SHOwiN'f} cake on pan in process tp cooling. 

you do not get the same sweetness as is the case when 
water is used. There is a great denl of sweetness when a 
mixture is made with water, especially when yeast is used. 
Yeast changes the character of the milk. When yeast and 
eggs and milk and butter are used in bread, it always has 
a sort of cheesv taste. The fermentation causes this. 






Flannel Cakes. 

To make these, take one cup of Indian meal, two cups of 
Hour, three cups of boilinjn' milk, one-fourth of a compressed 
yeast cake, or one-fourth of a cui)ful of liquid yeast, one 
tabiespoonful of salt, one tablespoonful of su^ar, two table- 
spoonfuls of butter. Have the milk boiling- and pour it on 
the melted butter. When cool add the floui', salt, su^ur 
and yeast, which has been dissolved in fom- tal)lespoonfuls 
of water. Let the mixtui-e rise ovei-ni^ht and cook the 
same as ^-riddle cakes. Indian meal I'cciuires a very 
thorough cooking-. In the Fall and in Winter these Flan- 
nel Cakes are very satisfactory for breakfast. 




Soft 31olasses Gingerbread. 

In one of the lectures, the instructor took occasion to des- 
cant enthusiastically on the merits of some Soft Molasses 
Gin^'erbread. Her remarks on this subject before the 
class were something- after this fashion: "I am g'oin^- 
to yive you a recipe for something- not down in the 
prof^'ramme. I want to tell 3'ou how to make Soft 
Mohisses Ginij;'erbread. The idea suggested itself to me, 
because I had the sour cream and the time. Take six 
cupfuls of Hour, three cupfuls of molasses and one cupful of 
cream — it will be better if you can have it sour, but sour or 
sweet will do — one cupful of lard or butter, two eg-gs, one 
teaspoonf ul of soda, two teaspoonfuls of ginger ; you can 




list' iiioi'c Of less ^•iii^'or as voii please, aiul, of (•(Mn'st>, yon 
can make lialf Ihc (luantity laid down in llic nde. 1 will 
oidy makoa puition. Last Si)rin^' 1 was up in NCrnionl. 
Tiioy have noon dinners there, and a ^ood many lit lie, 
old-rashioiu'd dislies are provided, and they used to have 
Soft ^lolasses Giiii^ci'hi'ead. It was pei-fectiy delicious." 

Answerini;- a <iuestion of a pupil, slie said: "Thai i1 
was very larely that a little ei^-^- more or less would do any 
harm in anything. In some things it might, hut. vcvy 



rarely. With butter tlie case is dilferent, you have to be 
very can.'ful in measuring' butter. When you use sour 
cream be a little more generous, if you choose, in using the 

In reply to a question as to the ri[uantity of soda to iDe 
used she said: "Be generous in your teaspoon ful, that is 
all. In New England, when you want to express the 
greatest degree of slowness in a person, you say they are 
as slow as cold molasses. If you have ever tried to pour 
cold molasses you know it is a sticky, slow substance, and 



» I. 

I !' 


, i: I 


i ' 1 


' 1 ' '. 


1 .i ■'' 

1 "4 



il will ;ilu';i.>s din,:;' lo youi' l)()\\l, aiul \ on will iilways liavt; 
a ^•[•eatdcai left, hut if you will lay it on llic l)ack pail of llur 
I'ang-c Of in souic olhcr warm place, you will he easily able 
to remove all of il Iroiu its i-eeeptacle. Very lew people 
except those who are accustomed to usiu^- sour creaui or 
uiilk yvt them rijulit (>vei'y time. Whei'c; they use uiilk or 
creaui so uiuch you will lind that they ueaiiy always brin^ 
ou cakes which seem to be just rif;ht. I thiidc tlu're is 
nothiu,^- uiore delicious than sour cream, luilk or butter- 
milk, iu uiakiug cakes, etc." 


I :t 

r '■ 


liii[ V 

■ '; 


i 1 

In reply to a question of another pupil as to the quan- 
tity of soda to be used with sour milk or cream, she said : 
"It varies g-reatly. In cream or milk that has been kept 
an ordinary lenp-th of time a teaspoonful of soda to a 
pint of cream Avill ansAver, When you use molasses, of 
course, the molasses itself being- more or less of an acid, 
\'ou would use a heaping- teaspoonful of soda. It must 
depend always on how sour the various ingredients are 
which 3'ou propose to mix. It is very difficult to give 
people rules for sour cream or sour milk." 








Ito a 

Chopa and Stcdks. 

Almost ov(M"'.vbody is fond of a rliop oi- sloak if it is 
properly cooked. It is in cookiiift" as in excrythin^ else 
pj^ople arc always straining;' aftci- soniotliins- a little ahead. 
They are like children leai'nin;^' the rndinients of iiuisic. 
They want to bei^in to play tunes the fii-st tiling-. It is the 
same way with di-awin^ or anything- else people desire to 
learn. They all start with the wronii' idea. I liave])upils 
come liere, housekeepers who oup'ht- lo be a hie to know how- 
things are done, people who are well olf. and yet. I cannot 
get them to conmumce at the Ix'^innin.i;-. Tliey want, to 
pass over all the plain things and jump ii,nht up to the top. 
Sometimes I get very cross, and I am afraid they think I 
am rude. 

I remem\)er a young lady who canw^ here a few years 
ago. She was going to be married and, of course, had a 
great many things on her mind. She was one of the 
bright, young women of New York, and knew a great deal 
of literature and other things. She came to see me the 
other day. I felt sorry for her. A great many people 
come here for whom I feel more or less sorry, but I felt 
particularly sorry for this young lady, because she belongs 
to a rich family and has plenty , and yet with it all ther(^ 
was this complaint. She said : "I am a piM-fect numskull. 
I know when we have a good thing, but I do not know why 
it is right." Of course, the larger the establishment the 
more complicated the duties. The young Avoman who 
marries in moderate circumstances gimerally has plenty of 
tinie to learn, and it is her own fault if she does not learn 
and learn properly too. If you wish to be a good house- 
keeper you must begin at the beginning. You must learn 
all about the plain things first and take up the fancy dishes 


«> 1 ; '• 


u .• 

1?1 ', 






In hroiliii;;-, of roiirsc, llici'f is iioMiinffOfiiinl 1o a cliaiconl 
llco, l)ut;, yv\'y few can have this. 

Season tilt' sU'aU woll with salt and |h>|)|)(M' and drod^(^ it 
lightly with Jloui-, then pnt hot ween yonr In'oiior. and have 
your (Ire intensely iiot and yoni' drafts all open. Ri-oil 
nnlil it is brown on l)()th sides, tuniini;' conslantly. If the 
lii'c is too hot. the l)r(>ilei' must he raised a little, else tlie 
steak ()r ('h(>() may l)urn. Always pid the tenderloin down 
at. the inner ed^e of t he ^rid-iron when broiling', because it 
takes lon;;'er to cook it, and the heat is ijreater at that 
point. With all fresli meats tlie salt di-aws out the Juices, 
but you do not apply the salt and pepper until you are 
al)out to cook the steak. 


Take four e^^'s ^iitl one teaspoon ful of salt, if you use 
almost fresh butter. If there is a ;Lireat deal of salt in your 
butter, then use a half leaspoonful of salt. Two table- 
spoonfuls of milk, one tablespoonful of butter. Beat the 
eg'^'s, you don't want to beat them li.^iit and dry, you want 
to beat them comparatively light, but not llaky. That is 
one of the di (Terences between onu>lets iuade i-ight and 
omelets made bad. A good omelet \y\]\ not be solid; it 
will be creamy all through. An omelet may be light and 
yet be poor. It may not be hard, but it is diy. It has no 
flavor. The eggs have been beaten loo light. 

A great many p(H)ple boat the whites and yolks separate- 
ly, hut although you may have a pretty-looking omelet you 
will have no flavor to it. Add the salt and milk. Have 
1li(^ pan very hot, put in a spoonful of butter, pour in the 
eggs, shake vigorou.sly until the eggs begin to thicken, 
then wait a few seconds, just to brown it a little, and roll 
up. Be careful not to wait minutes, but seconds ; the (piick- 
est thing you can possibly imagine. Now, the mixing of 
your eggs and all that sort of thing is nothing as compared 

\\-'ni ll)cc(.„|<i„o. of voM.. . ''''^'^ 

':";'■ y™,. ,M,„.i,.,, „„t of ii„, ,•,,'■',""■"■■ y"" ».n„ ,„ 

«'m.,l ,„ ||„. |,,f|, J, |„ , '"'' ""• ""'■•I''!' is l„l„. 
'•--r,.n.c.,|,,s.,,,s..,,,,,.,| ;' : \ ^n,,. o,„elH, is 

"-. taat in eooM,,, „„ „ ,;;rrM;;;,:'^:\^:;"t;„[';:: 

HOW TO TBAXsrEU AN o,mi.KT ,.■„,.„ THE P.». 

onouKh r„,. ,„, „,^ ,• J" '^ .;/""•? ;""'''""^ '"■' '"'-'^ 

"nd".- part uii, ,„. ,.o, :,.,'' "" "«* ^e goort, as tl,o 
'■«d™.". Tl„. ,.,.,,„," '"" "■''™ «"^ "PPer part 
P>■i^•ato houses. 1 t, ' I s „ '"""■■ """'''''« '"'■« P""'' in 

omelets in p... ^:^ rrr;,^^;^ "'''' '" -- 




r '' ' 

i ''I 

Dinner Table Decorations. 

The illustration on next page represents an arrangement 
ol' llu' (liiiiier table wliicli was awarded a tii'st prize in com 
petition witli several other arrangements. The table here 
represented is laid for sixteen people. The centre-piece was 
arranged as I'ollows : Tlic bottom disii was scarlet cactus 
plumes and trusses of JStephanotis placed alternately with 
spike of Astilbe (Spiroea), Jnponica and Cyperus Alterni- 
I'olius. ArouiKJ the ('dg^' resting on the tal)le cloth, were 
fronds of Adiantun Failoyense and Fteris Scirulata alter- 
nately. In the top tlish were pale liowered Zonal Pelar- 
goniums, Lily of tli(> Valley, and Maidenhair fern. In the 
triimi)(>t Astilbe (Spiroca), Japonica, Khodanthe Manglecii, 
small liowered, scarlet and i)ale pink Begonias, Maidenhair 
U'A'w, long trailing s|)i'ays of Lygodiuni, and a few spikes of 
wild gi'ass. The [)lants put: through the table were fei'ns 
round the base of which weiv arranged trusses of Stepli- 
anotis, AVhite llhodanthe, Maidenhair fern, and Lastrea 
Filix-]\[as. The baskets were of glass and contained grapes, 
two of white and two of black. The four oval glass dishes 
had in them cherries, strawlx'j'i'ies; the top an.i Oottom a 
melon and pineapple. A small circulai* stand betw<'en the 
l)askets were sugar dishes. In front of each person was a 
linger glass, each containing a button-hole bouquet or coat 








!: I I 





A Cheap Ice House, 

In this connection arc sliown two illiisti-ations of an ico 
house built above S'l-ound. Fi.^-, 1 repicseiits liic I'lont ele- 
vation, iioi-th gabU'cnd. The boards a 1-0 i)ut on vcilically 
with slats on both the gable ends, leaving cracks l)et\veen 
the slats in boMi gables so that the aii- can circulate freely 
and alford ample ventilation. The building is inade by 
placing six-inch posts in the ground two feet deep at each 


corner and nailing on cross scantling at the top, bottom 
and niiddle. The boarding is then nailed on upon this 
scantling, The roof projects two feet and is covered with 
sliingles. The door is placed in the north end, as shown in 
the engraving, ;?xfi feet and one on the same end in the 
middle Hx4 feet. From ilie lattxM- door the ice is taken in 
summer by means <^f a laddei-. The ci-ack's in the boarding 
are covered by thi'(>e-inch slats. This liouse is 12 feet 
square and 9 feet high to the botlom of the middle floor. 

A ciii:ai' ick iiousk. 

;j« i 

III lilliii.u;', common S(jiiar(> i-iiils ;ii'(> \n\\ down rloM' t(\<^(lliri' 
in tlu" l)()tlom on Ihc j^Tonnd, and onci'IIicui saw-diisl, t;iii- 
l>arl\, wlieat, ('hall' oi' (incly cut si caw. as may !)»' nmsi 
con\('nicn1 . is ])]actHl six inelics dtH'p. Tiic icf is sawed oiil 
in blocks of con \'cnicnl siz(> in llic pond or slrcaui. Iiaulfd 
carcl'irily to 11:(> lioiiso and packed in (>\-('nl_\'. 1 wo Ur\ t'rdin 
the wall ail around in a solid, cube, lilliii.u' all laac l<s w ii ii 
scattered ice. When aljoul a foot of ic(> is in. aiiv of 1 Ik- 



materials aliove lianicd. saw-dusl . Ina-iKii I;, etc.. is ci'aniniv'd 
firmly between the ice and the waM.a.nd so on uulil the ice 
is filled to the eaves. Then oxer it all is put the saiiu' 
material two feet deep. Tiie ui)pei- door is llien closed, 
bank up with dirt lirinly all aroiiiivt ;)utside a.ii'ainst the 
lionse a foot deep. This -vill |)i'event the air circulating' to 
tlie ice and is a very important point. Tin' saw -dust, if tliat 
is th(» material selected, can be used sext-rai years by care- 
fnll\- di'yin.ii' if in summei". If one wishes to a\"oid handlin.i;' 
so much ever\' year he can nail on cross pi<'<'es vertically, 




r I. 






;is s)i()\vn ill Fitj". ;* on 1lii> iiiiicf side. At llic to]) niui 
bottom oi" the posts pliicc Iwo sliuls xci'l icnily, as shown in 
Fig". 2 at yl, A. Nail on hoards lioii/ontally, iill in ^vitll 
saw-dust, as tlioy are on the (iotluHl spaces, and sa\\'-(iiisl 

Rnsfic Summer House. 

This house is made from llic limbs of trees iinbai'ked. 
The roof may be covered witii baj-k if desired and pebbles 



may form the floor. ConsidcM-ahle taste may ho displayed 
in formin,^- g-othic pattei'iis of colored stones. The native 
ivy, honeysuckles, climhin,u- loses, the hop vine, and many 
other running- vines may i)e used for beautifying these 
delightful summer houses. 

A Pretty Summer House. 

The summer house shown in Ihe engraving on page 
579 is constructed as follows : First set lirndy in the 



,i;'r<>uii(l a I'ustic iiole of pi-ojx'i' Icn.^lli ;iii(l si/,'. On ih,' lop 
of it may Ix' built, if dosiivd, a neat liirds" hoiiM-, or it may 
1)1^ ornaiiienti'd in aii\' oIIum- way to siii! llic I'aiu'y. Aioiiiul 
the base of llic pnlo the soil should be rciiiovcd lo llic dcptli 
of ten or twelve i lie ill's so as to foi'ui a cii'eiiJar area soiiic 
twenty fetd in dianietci'. This excavation should then lie 
lilled to the level of tlie suiTaco of the suri'oimdiiiii' soil with 

A I'lan TY sr.M.MKi; uorsi:. 

broken stones, and tliese afliMwaids covered and i^iadrd 
with g-i'avi^l so as to i-aise this portion sli.uhtly abov(> the 
surroundin.i;' ,i;"round. The pole is set in tlie centre of the 
walk, which is widened out in the circular |»lateau just de- 
scribed. Around this are prepared eiii'ht fertile borders, in 
which eig'ht varieties of stroncr cfrowin^' i-uiniin^'' vin(>s are 
[planted, and a post linnly set by the sid(^ of (^acli ]>lant. 
These posts are to project but a few inches abo\'e the sur- 



i-oiindiii-i- surface of tlie stouiuI, as 1 he object, is to altaili to 
tlioiii (M,i;lij chains which must extend up to, and be attached 
!o a iioop ina(h' of ^inch g-as j)ipe,:.'0 feet in diaiueter, whicli 
iioop is suspended on ei.i^'lit siniiia)- chains atlaclied to llie 
poh> I)enea1h Ihe c;i,i;e. Wiivs arc then woven into an um- 
bi-ella slKiped lop.foi'ined by t lie gas-pipe lioop, and tliese 
furnish an excellent su[)poi't foi- tlie vines, wliich are trained 
to I'un ui) the cliains and over on to the wires just mentioned. 

1(1 ■•: 




Of course the dilVerenl visieliesof i-u 
becojue intermin-led e.nd (Milan-lfd ii 
sort of mammotli l)ouquet wliich wil 
gravel space beneath. Und( ; nealli 
sired movable seats. 

I a II 
I per 





lies iiK 
iicr 1o 
lly sli: 





■m a 



Garden Umbrella. 

The unibi'ella trainer is matle of strong iron work. It 
is suitable for climbing plants, and the Aveeping ash is 
sometimes trained to it. It makes a beautiful garden or 
lawn shade when covered \\ ith foliage. The size represented 

■Jp'WI. I ^ ^*..^>., 

A RUSTIC A!;i;np.. 


ill Ili(> (Mi,i;i"i\'iM,u" on ])i(H'(Hliii,u' pa.i^c is luclsc IVcl in diain- 
ctci' and ciiAlil IVcl six inclics liiuii. 

.1 liiis/ic ^\th(>)'. 

Nothiti,i4' looks pi'otlioi- around a smnniei' lions(> than a 
rustic a rl>or pi'opurly const rucled and located, willi plants 

A ursTic Ainion. 

01' trees ^-ro^vin.!;' alon^siije. oi' \ines I'nnnin.i;- over it. In 
the enj^Tavini;- almve. the principal slakes to construct it 
sliould be from thi'ce to four inclics in dianietei'. and as 
nearly strai.^-lit as |)ossi1)lt\ Tliesc are to he used foi- posts, 
plates, girders and piincipal raflci's. The material foi- llie 
remainder of the arhor foi'niing- tlie ornamental woric. may 


if < 



ill'' ''^ 



r' ^i.:; 



A SOFA AIJFIOR IX Till': 1V\]{I.0R. 

Ix' IVoiii (iiic-liiiir lolwo iiiciies ill (li;iiii(.'l('r. The roof is 
t'ovi'ivd wil h l);ii'k-. 

A Sofd Arbor i}i IIk Jhrlor. 

Now Unit llowei's ;iiul pjniits Iium' ((Miic 1o hv I'o^'iirdiMl ;i 
ii(T(>ssar.v adornniciit in the pailois of imh' i)fo|)](', wlialcvcr 
.-•ivcs siiyovstioiilouid in siicii .i^-aniiliiiv will he iiiU'rt'.s1iii<4'. 
Tlio illiLsLratiun invsciilod lu'rewilli, sliows a sofa ai'boi-, 






A SOFA .M!li(>i;. 

liosido Avhich are two boxes in wliicli ivy is planted and 
trained on a trellis so as to form a can(M)y over Ihe sofa; 
and I'onnd abont it ar<^ set flowerin.a- plaiils in pots. This 
is only one featnre of a well-adorn(>d parlor, wliieh by the 
exorcise of .j^-ood taste, maybe made to look like a miniature 
arden of plants. 


A Garden Vase. 

The illustration shows a GardiMi Vase made entirely 
of wrought-iron. It may be used for flower gardens, con- 

jH^HH-i yyll^jB 

! . 

i 'i 



A (i.MJDl'lN VASK. 


•HM-valoHcs ()!• I,;, II (|,-r.)f;ili(.n. Us round;, ii,,„ ,n:,v he 
rustic when desiieil, as .shown in the oiiyravin-, oi-' anv 

A liAKiilA- \ASK. 

other device to suit. It makes a very handsome appear- 
ance on the hiwn or in the i;-ai'den in summer, or in a livin<^- 
room or hall in winter. 

!?• j 



i . I 


chiijjwkn s \vi(;\\ am. 

( 'hildn'lt'.s ll'/tiiftUH. 











Selt'ci a nico, smooth spot, anil drive a pe^- in the ^roniiil 
for a ciMilrc, then willi a short, piece, anil with another sticU 
for a marker, describe a eircle around this centre of six or 
seven feet diameter. Then with an ii'on bar set l)ean poles, 
leanin<i- a little inward, eig'ht or ten inches apart, around 
tlie circle, leavinf;* a space npon the shady sich' for entrance, 
say two feet wide. Brin^- the poles to^et her at t he top, and 
tie each one in such a manner that they will appear as even 
as possible; two or three may he left loni^ci' than the 
rest, and extend upwards if you choose. Take strips of 
ordinai-y sawed lath which are usually four feet in len;nth; 
sharpen one end and drive them into the ;n'round dia^^onally, a 
few inches in dept h, Justoutside the poles. Bend themaroniul 
and spring- tlie end of each under about the fourth pole from 
the one by which it is driven. Describe another circle about 
a foot inside the poles, and stick another row of lath upon 
this cii'cle slanting' in the o[)posite direction, and leaning- 
outwai'd so as to touch upon tlu' poles at the same point 
with the outside row. With brad awl ;iiid No. ') nails, 
fasten the up|)ei" ends of the lath to tin* |)oles. 'I'he space 
between the two rows of laths is to be i)lanted with climb- 
ers of various kinds; such as scai'let I'unnei's, hyacinths, 
bean, etc. The two rows of lath will |)revent the little feet 
from dislurl)in^' the roots of the plants, aiul add nuich to 
the beauty of the struct ui'e. This could be sui'iuounted by 
a bird house. 






Acid I'hospliate, Hnrsford's 448 

Alpacii, Mow to dean 42,1 

Aiikjcl's I'dod uyq 

A pplf, Sweet picklt: ado 

AiTiiwni'jt 444 

Artirln)l<<;s 234 

How to pickle -Aw 

nsp,ir,i,k;iis, How to cook a^fi 

Astlitii:i, Romeily for 45J, 454 

Hacon 141; 

nnd Calil>ai;f, How to cook 14^) 

llri'aktnst 14'i 

Howtocurc 14'. 

Halls, Snow 415 

Harley WatL-r. 448 

liass, How to boil M.; 

lieans, llakcd z.)c) 

Dried, I'loileil i;.; 1 

(Lima), How to cook kji 

lieauty, Mask of \),:: 

liea Culture 548 

Stings, Remedy for 4f'5 

Hecf 10.; 

A la Chateaubri.iiid, wiili ( 

pavjiif^ sauru loy 

A 1. 1 .Mode 117, 109 

lioilcd in 

I'.oiled C^orned 107 

lirains I'ried. . . jiO 

" Stewed iifi 

C'ollojis lai; 

Corned 110 

I'riz/.led Ill 

Heart 114 

Kidneys iioiled 114 

" Fried 114 

" Stewed II j 

Liver l)ried 114 

" Fried 111 

" Larded 114 

" Muiced iij 

" and ( )nions 113 

Philadelphi.i Corned no 

['lain slewed 107 

Potted !'>., 

I'ros.sed 111 

Kaijout of 195 

Kaw 442 

J<e(:haulfe jgf^ 

Roast ...104, 106 



Ronst Sirloin of 106 

Savory ii>> 

Savory Stew 11)4 

Smoked in 

Soutliern Corned no 

Spiced no 

Slewed Uunip of in 

'I'ea 44.., 441 

'I'ontiUf 113 



•• I'ricassee 


" Spiced 

lleefsteak, liroileij ... 102, loj 


Stuffed 104 

W ith ( tnions 104 

With Oysters io.j 


I I J 





I'l'rries, Caiinini; 



" l''ariners' 

" (iiii,i;er 

" Lemon 

" Soda 

" Spni'-e 


Ciller, Cr il) 

" Mulled 

Harvest 1 >iiuk 



I^emon N'inej.; ir 

Mint Cordial 


Raspberry Acid 

" Vine),'ar 

Soda, Cream 

Strawberry Acid 

Vinegar, Lemon 

" Raspberry 

niseuit 25 




Cold Water 



















i '• 

lit, r.,s'R 


Hani. .... 
Ii'iiiiv l.iml. 
■| i<hi 
l.i.^hl \'..asl. 




Sdiith Carolina 


I'litcs (if 1 legs ami ^1 i|Miils, I'liM'.nu'ul 

l(ir ". . . . . 

I'.lackbcrry, Swrcl. I'i. kl.' ... 

I'.lack-iish, Baked 

I'lanc-Man^c ;V"', ^o-, 

Arrowniiit . . . 

Chncolalu ... 





I >,ilinoal 




lU'oail ! , .?, I) 

llriiu 11 

" Straiiii i| ... 

C'lini ^o 

i-'-KK ". 

" Corn 

( iraliaiu 


Old l-'ashi<iiK-d Cnuklin 

I'laiii CVirii 


Salt I'ii.siiiy It 


With dry Viast 




4 '"'(') 




1 i 


roih, Scotch 

uus, Cinnamon . . . . 


uriu;, 'rrpatnu-nt of. 
iiUcnnilk, .Mulled . . 


61 ■> 

44-^, How to llnil. . ??.■ 

I'icklcs 257 

1 Kcdi, Til piiUK- a(i_> 

Siv'.itlierii 2(2 

C.ikc, Almond , . . jS >, v'C'4, 2.«i 

Almond Cheese. . . ^(' i 

Angel Cocoannt. . . . 217 

Cocoanut 28.^ 

JUitter ;.>, w 

lierry (.iriddle V; 

Birthday 278, 204 

RIack 2S1, 28.; 

niucgrass 291 

Fioston Cre.i:u 44 

Bread 34 

Bread Cnddh: jo 

Bride's ;•; 1 

Buckwheat 37i 3S 

Cake, I'.iitlor Sponge 



t'hocolale 2j;, 




Citron Pound 

Cocoanut •.•.;6, 


Corn 3j 

(,'urn li.itler 



( 'ream s.;^. 

Cream While 


Irushed Win .11 Criddlf 



I )elicalc So- 'Uge 

I leniocrats 


Kamily. . . 



rig 283, 


I^'rcnch I I'af 

I'reneh I'an 


Fruit White .'80, 

( ieneva CiruUlle .... 

I linger -jiC', 

Cold... "... 

I '.room's, . . 

Harvest 204, 

Hickoryii;ii , 


Ice Cream . 


Indian ( It iiidi,' 

Indian I'an 

.i<'iiy. joj, 

Jenny I ind 


Keiilm ky White 


Kettle.. .' 

I :idy 

I emou 

I.emiui (.'heese 

I euiou le'.lv 

I oaf..." ..: 


Marble 288, 




\e\v \'ear's 

(lid •) iine 

Orange -84, 

( "range lellv . 

Pan ...."...: 







1 34 





28 ^ 












I'erfcctioii White. 

20 i 


36 r 

*»., ,^«' 



. 3' 

• ^\ 
J, 2g8 

. 3'"' 
. 3°7 
. 284 
. 285 
io, 297 
. . 24 
.Ui 34 
. . 34 
.. ^7'l 


. . . 34 


. . . 'JiH 

... 28^ 


. .. 278 


... 295 
. . . . 36 
. . . . 292 
. :!8 ;, 30" 
. ."■ " 35 
. '-'01 
.... 3V 
. ... 3'4 
1.-.-80, 281 
.. 35 
16, 3' 7 

. 2')2 
. . 2S5 

u\, 205 

. . . 285 

. 2.1.? 
. . . 2 10 

... ,1 "i 


J..3, :v'4 

... 20t 
2' 1." 

.... -"14 

.... 277 

. .:8.: 

.'.'... i(" 

.... 2TJ 

"".. 291 
So, 28.) 

... 3'5 
... 303 

.... 3°' 

... 2()i 

... 294 

.•8.^, 3"5 

.... 30+ 


.... 2^)5 

.... 3°- 
. 280 


Caki', riiiladflphia Sponge 287 

I'iiioapplf 3<ii 

I'lior Slan's Fruit 283 

round ... 277, 286 

I'yramid Pound. 285 

Queen of 301 

Raisin 299 

Ribbon 302 

Rice 37 

Rice (Iriddle 35 

Kyc (iriddli- 35 

Scotcli 309 

Shrewsbury 2.,2, 312 

Silver 278 

Silver Pound 280 

Snow 277 

Spice 288 

Sponge 286 

Southern Sponge 288 

SuK-ar 307 

Sugar Gin.v'iT 317 

.Sunshine 278 

Sweet 308 

Tartaric 308 

Tea 30ij 

Ten Minute 295 

Thanksgiving 2 i.|, 302 

Tip 'lop 290 

Washington 293 

Watermelon 290 

Wedding 2S5 

White 27r^, 277 

Whortleberry 296 

'.vet 302 

V ;inia 29.1 

" Ash 51 

Calf's Brains, Fried 123 

Head, lioilcd 123 

" drilled 122 

Feet, Fricassee of 123 

Heart, To Cook 123 

Liver, 'I'o liroil 124 

" To l"ry 124 

" Sontliern 123 

Sweetbreads A la Jardiniere 126 

" P.roiled 125 

'* P.rowned 125 

" Croquettes 127 

" Friedi 125 

" With Mushrooms 126 

" " Peas 126 

" " Tomatoes t2''i 

" Plain 127 

Cantaloupe, Sweet Pickle ^(■■^ 

Carvin.g 411 

Cashmere, l?lack. How to wash, 424, 425, 426 

Catfish, Curry of 83 

Cat, Pike or I.ake-fish, Baked 85 

Catsup, Cucumber 269, 270 

Grape 272 

Gooseberry 271 

Green Tomato 270 

Kentucky 271 

Mixed 27 . 

Mushroom 270 

Red Pepper 272 

Southern 271 

Catsup, Spanish 

'I'oMiato 267, 


Cauliflower, How to eook. ... 


Celery, Stewed 


Chamois Leather, Hnw to i Ir.ui 

Charlotte de I'onuuc 


Russe without F^ggs 

Cherry, Sweet Pickle 

as Mock Terrapin 

Chicken, P.akctl Spring 

Planquette de Poulel 



Broiled Spring 

Broiled is i, i ^~> 

Broth :: '. 



Compote of 



F.scaloppe of 

F.ssence of 

l-'ricasseed 154, 

Fried, A la halienne 


Fried, ;ind Tomatoes 

Friteau-v . 

Jelly • 





Pie, Kentut ky 

Pie, Gld Virginia 

Pie, with Oysters 

Pie, Yankee . . 

Pot Pie 

Pot Pourri 

Poulet de Swiss 



Rissoles of 15; 



Spring, dressed ;is Terrapin 


Stew, Southern 

To stew whole 

Chilblains, Remedy for 

t'hocolate 57, C 


Cholera Infantum 

Chow Chow Pickles 

Chow der, Fish 

Clams, Fried 


Clothes, Care of 

Coat Collars, How to Clean 


Codfish, To cook 






I 19 


I )^ 

2' «"» 












2'1 J 





4-' 5 




r I' 1 

r ti 

Codfisli, on 'ro.Tit ijo 

Salt, lioilc.l 8rj 

Cdd's llfail and Shduklfis, I l.w tn dic>s 8j 

Siiiinds, 'I'll dress 89 

Coffee ^7. S'J 

Crust (47 

Dripped Co 

French 59 

Steamed 60 

X'ienna fo 

Colds, Cure for 1 1 , .) >; 

Cold Me.Tts, Stews and Side dislus 1.12 

Complexion, To clear \^^ 

Confectionery . . (£6 

Almond Macaroons 41)0 

" liiitter Scotch 489 

Candy, Almond 4S8 

" Cocoanut 488 

" Cream 487 

Hickorynut 488 

" Honey 490 

" Horehound 48S 

" Ice Cream 487 

I.emon 487 

Molasses 489 

Peanut 493 

" Pop Corn 490 

" Sii.icar (86 

Centennial I Ircjjjs 489 

Chocolate C;iramcls 490, 4111 

" C'reani I>ropii (gi 

Cocoanut Caramels 4.,^ 



4' 1.5 


Cream Walnuts 





Constipation ^( 

Convulsions in Children 455 

Cookies 3(,8 

.'■i"KPr 3'7 

Cooking School 561 

I'lUtler, Mcthi>d of Creaminvr 570 

Chops and Steaks 571 

Coolin;^' Pan for Cakes 566, 567 

Crumpets 567 

Double lloiler 563 

Kick, Method of Separating the 

Volk from tlie White 569 

Flannel Cakes 568 

Flour Sifter, I Tandy 5(vj 

CiinKcrbread, Soft Molasses 568 

Measuring Cups 564 

^tu(Tins 568 

Dmelct 572, 573 

Spatula, For kemoviiiK l)ou.t;Ii, etc 565 

Cooking Terms, Vocabidary of 497, 504 

Corn Bread 50 

Canning 397 

I )rops 228 

Fritters 228 

Pudding 228 

Stewed 227 

Corns, Cure for 465 

Coughs, Mixtures for 452, 453 

Crackers, Cream 30 


C"rackcrs, I'.crfi; ,',1 

Kvcrlastinji' _■', 1 

French 31 

( iem 30 

< Iraham 31 

( )atmeal 446 

Soda 30 

Water 31 

Crabs, J'o Cook 98 

Soft-shell, ToCoiik 98 

(.'rape \'eils, Ilowto Renovate 426 

Cramps 458 

Cream, IJavarian 376 

Carolina 377 

For the Comiilcinn 433 

llainburi,' 377 

Italian 37(5 

I.emon or 1 )r.ini;e 377 

Manioia 377 

Puffs 313 

Hock 375 

Russian 37t) 

Spanish 376 

Swans' 1 )owii 376 

'Fapioca 375 

\'el\et 376 

"^Vhip.ped 375 

Croquettes i. . 1, 201 

Croui), Ireatnient lor 454 

Crullers 314 

{"r\unpets, Knglisli ii, 20 

Crust, Pie 34S, 349 

Pulf 349 

Cucumbers, ]\i'\v ti> dress 231 

How to fry 232 

Pickles ■^.^4^235 

" i'loiled 255 

Sweet I'iekle 266 

To Pickle 255 

Custard Almond 369 

Paked 370 

Polled 368 

Caramel 370 

Chocolate 369 

I'rosted 369 

(Gelatine 369 

Ixmon 369 

Macaroon 370 

Snow 370 

Cymlings 226 

Fried 227 

Fritters 227 

Pudding 227 

1 icsscrt, 372 

1 tiarrhwa, Remedy for 458, 459 

J >imples 310 

1 )ining Room 410 

Diphtheria 457 

1 )isinfectants 473. 474. 475 

Disinfect iim 473, 477, 478, 479 

Doughnuts and Crullers 315 

] )rowning. To Restore from 466 

Ducks, How to cook i(J6 

Boiled 167 

Roast 167 

Stewed 167 

' V,i«»»>M' 







. 4-,S 
. 37" 
• 377 
. 433 
. 3/7 
. 37" 
. 377 
. . 377 
. . 3'3 
. . 375 

■ • •^^'; 

. . <7" 
.. 376 
. . 375 
.. 376 
. . 375 
.•. 1, jot 

... 454 

... 3>4 

. .11. -'■' 

!4^, 349 

... 349 

... 23' 

... 232 


... 255 

. . . 266 



.... 37>' 
.... 3"S 
.... 37^ 


.... /^9 
.... ^(") 




.... 220 

'.".... 227 

... 227 

.... 227 

.... 372 
,458, 459 
.... 3^'-' 
.... 4"'' 
'.'... 457 
, 474. 475 
, 478, 479 



'.'.".'.. i(^^ 

..... ^^7 

.... 167 

..... 167 

! ,'.'.r. 

Duniplin;?, Apple ; , ■ 

Haked Apple ^i '. 

Hiiileii .Applf ". 1 j 

Rolli-fl Apple ";4, 

. -"e"'-'! , 343 

I 'yeinx and RenovMlinv; ).•'■, 4_'i 

i)yscntery '. 43-^ 

I'arachc, Keinedy f'lr i'.> 

Hggs, lioilfd . . . '. • 1 8 

Curry o.nj 

For I.uni'li v2i 

Fricissecd 221 

Fried -. ji. 

Frizzled <■.. . 

(irilfl ;.|„- 

Mashed -^.n 

Plant i.M 

Poached ri'i, -.'.'I 

Puddinv; 22.) 

Raw 41; 

kumljlcd i.'.j 

Scalloped uo 

Scrambled nS 

Soft I-!oi!ed -iS 

Stuffed :■.•! 

Toasted :' 1 s J r , 

Epilepsy, C'uri; lor .|i 4 

F.rvsipi'ias, Remedy for 4^.1 

Eye, Hlackened 4'':' 

Intlan-ed r ; 

W.ish ,^; 

Faintiiik;, rreatmrnt for ;■ <'■ 

Felons, Remedv for p ■, 

Fish, .V la Creole S.-: 

Haked S4 

Barbecued , S'i 

Creamed Hj 

How to Hod ,Si 

Su-wed £ 

To 1 ) any Kind - ) 

To 1 )ress, Salt 8,, 

Flaxseed Tea 44,:! 

Float, .Apple 371 

f )ranse 371 

Lemon 37 ; 

Floating Island 371 

Flower ("lardcn 33') 

Amaryllis 53,1 

Carnations, Crimsnn 543 

Chinese Chrysanthemum 536 

Hyacinths, Double 531 

Hydrangea 545 

" Paniculala 535 

Tapanese T,ilies 5-53 

Pansies, Vase of 541 

Fluid, Frasivc 4J3, 42} 

Fondec 204 

Fondus 204 

Food fur Infants and Invalids 442 

When in Season 496, 497 

Fowl, Puree of, A la Reinc 71 

Freckles, To Remove 4-;3 

Freezing, Treatment of 46, 

Fritters 4S, .\ > 


Fritters. Snoik- 41 

Ir..^. 1S3 

Fruits, Ircsh, .\n>l>rosia j 'i 

I'.ananas v^; 

Crysl:dli/i'd ;.,4 

( )r:UK;cs ; i ; 

I'l-achis and Apples ;.,; 

Peach l'yrami(l ;in 

Pine.-ip|)les ; . , 

Pyramid ;ij4 

R.'isplierries vn 

Rolls.. 3,.. 

."snow Flakes ;o 1 

Mrawherries, .Arranged ; 1 ; 

" with Whipped (leam i-,\ 
\'egetabli:S, Canning 3 ,0 

Ciame, 1 1'lw to Ir.iy ,- ,, 

1 b 'W ill presei-\-<' i'.«) 

( 'I'-nis 3.! 

llreakfasi (• 

Cold W'.il. 1- 4.' 

I''.nglisli Hreakfa'.i 45 

Cir.aliam 13 

( iolden 4 ; 

Swiss I'.reakfast 13 

Wheal ,2 

( linger Hreail 1 ;, 31'i 

Drops 317 

Snaps ,iS 

rioose, P.oiled i^io 

1 )evilled I' 

Reiast r.=. 

Slewed r'n^ 

( Iraiie, Sweet Pickle 'i'; 

( Irccn Corn 227 

( irccn Peas, 1 bnv to b"il .■20 

(.riddle Cakes v^ 

( irits 56 

( '.ruel, I 'c>rn-meal 14'i 

"at-meal ,4'' 

C'.nine;i 1- .iwl i'7 

.^in.iihenHl I'A 

Hair, .Vyer's N'ignr (3.1 

I larniless 1 )ye 4 ;. 1 

Mac:\ > ■■I' Oil 42^ 

Resti.i.;' ive fur < '.rey 431 

To Remove IXiiuirulf {.•') 

To Prcxcnt l-'allnig Out i-'i 

To Restore Cul. r u hen I'aded (V' 

Halibut, Hoiled ,S ; 

(Salt), Hroileil 1,1 

Stewed ."-'7 

Ham and FgKs 1 4-' 

Halls I!,. •■■'4 

Haked 1 44 

I'oned 113 

Hroiled 14-! 

I'ricd 142 

Frizzled 145 

Polted 14=; 

Stuffed 143 

Toast 144 

To Hod 142 

1 lare, Jugged iBo 

I lash, Heef iir Wal 194 







I ! 

h!!f S!|s 

r ' I) 


Hash, Mutton 195 

HiadaclK!, riirc fcjr 45s 

Hcmorrlia),'c.s 466 

ll.«rs.-.,.^. 45.5 

Hog s IJiains, 'I (1 I'ry 141 

Swcit lireacl 141 

Hominy 2 ^n 

fiorse-radish Sauce 272 

House CMuanin^j , 41)7 

noiisekccpiuy 41/1 

Ice, Citroi! 405 

Kaspln-rry or bliau lirny 405 

Water 405 

Watermelon 405 

Ice Cream ••.I'l.i, 400 

lliscuit C/lacc 403 

(."aramcl 402 

Chocolate 4<i'j 

Cocoannt 40;: 

Fruit 401 

Gelatine 4111! 

Lem(Mi 400 

Oranis'i' |o i 

Peacli 40J 

Pineapple 402 

Strawlu-rry (.r l^aspl)! :;■ 4.JI 

Toutes l'"riiits ^,^.^ 

Vanilla 400 

Icing ,, . ;, ;o(i 

Almond 31J7 

Boiled 3u6 

Chocolate . ^07 

Cold 3011 

Ciood '.,7 

Soft 306 

'Water 307 

M'ith r.ekitini 3-/, 

Ironinjk^ 416 

Jelly, Ajjple 38: 

ISlaekberrj' 384 

Ihittercup 380 

Calves' I'oot 379 

Cider ^85 

Cloffee 3:^3 

Crab Ai)pK- 384 

Cranberry 384 

Currant 382 

" withoi.t Conkin,.; 382 

(jelatinc 379 

Orape 384 

Green Grape 384 

Lemon 3S0 

Oranjre 3S0 

Pineapple ( u lat in" 382 

i'lum 3S3 

Quince "383 

Raspberry . . 384 

Kice 445 

•"^ago 445 

Strawberry 384 

Tapioca 444 

Tea 382 

Tomato 3S4 

without lioding 380 

Jellies (47 


I.emon . . 
Nutmeg. . 

• • 309 

. . 3 TO 


Ki(l< Wovc^, Hou ! 
Kilelu'U, 'J he . . . - 

'Ii'an p^, 427 

". 4"S 


Lactatcd Food for In: ints 441 

for Invalid-^ 445 

and Milk 445 

l.ady !■ inKiTs 313 

d SI 




Land), (Jrill 


" and Feel, i 

Lard, How to Cure. . . . 

Laundry, I'he 

Lemon I'ickli,' 

Liirhininj^ Sb.ocks 

Liniments, Cherola c. . . 


for Rhennialis:n 169 

Soap t'i8 

Lobsters, To lioil 98 

Cutlets 98 

Fareie 99 

Pates 99 

Rissoles og 

Salad , -10 

Lcjlion for Complexion 431 











Macaroni, Ikiked 


How to Cook 



with Mushrooms 

" Oysters.. 

" Potat<ies 

" Tomato Saue 


^hlekerel, Loilcd 



Mangoes, Peaeh . . 

'I'o make *.»il 


Marmalade, Lemon 


Pear or Peach . . . . 


Martinas, How to I'ickl' 
Measles, Treatment of. . 





■ H 




Milk and Putter -564, 

Milk and P! 

Mi?rellaneo.;s : 

Arbor, Ru.-^lii- 

" Sofa 

])ecorations for hinner Tables 374. 

( larden I 'mbrella. 

Ice House. A (..heap 576, 









■: 14 









, 44=; 

. 445 
. 313 
. 134 
. 134' 
. '34 
. '33 
. 147 
. 413 
. 2f'3 

. 468 

. 468 
.. 468 

. ;(") 

.. 98 
.. 98 

. . . 99 

. ■ • 99 

. . . 99 

. . . -'>' 

... 4:^ 

... '.^42 
... -4- 

■^o, 241 





.... ■ 14 

.... ^44 

.2421 "43 






' ". . . =*.'i 
'. .. 31- 
... 385 
, . . . 3S.5 
.... 385 
.... 383 

.... 2f'2 

.... loi 

.... loG 
'.... 3'i 
.164, jf'S 

. ^,81 

s -,74. 575 
..... 580 
..37<''. 577 

Miscellaneous: v\v,f. 

Slimmer House, A Pretty ^yj 

" " Rustic 578 

V.isc for Ciardi-'n, Hall, etc 583 

Wigwam for Children 584, 585 

Mdonshine 373 

.Mi)ths 4^'' 

Mountain, Hidden 37;; 

MufTuis 3-' 

Hakinx I'ouder 41 1 

r.rcakfast 41 

C'orn 41 ' 

" .Meal ti 

Cream H' 

I )elicate 40 

I-'lour 39 

Graham 42 

Plain Corn 4' 

Raised Corn 40 

Mush 5<J 

Barley 55 

Breakfast 54 

Corn-Meal 55 

Oat-Meal 55 

Rye 55 56 

Mushrooms 243 

.\ la Uordelaise 251 

.\ Puree of 246 

and F.ggs Stewed 247 

Hak(Kl 24S 

Broiled 247 

Coquilles de Champignons 24S 

Croute aux Champignons 249 

Devilled 25.: 

En Ragout 24 ; 

Trica.ssee of 250 

Fried 247 

Fritters 251 

in Gravy 249 

Omelet 252 

On Toast 252 

Pates 248 

P'ckled 253 

Powder 252 

Scalloped 251 

Stewed 24(1, 247 

Stuffed 250 

To Dry 252 

Mustard (Aromatic) 271 

(.Mi.xed) 27j 

Mutton 127 

Baked 132 

Baked Le^ of 132 

" Loin of 133 

Boiled Leg of 13". >3i 

Chops 127 

♦' Fried 128, 129 

♦' Larded 127 

Cutlets i2y 

Harico of 133 

Leg of, A la ^■enison 131 

or Lamb, Grilled Breast of 133 

Ragout 13' 

Roast 131 

Stew 129, 130 

Napkins, Various Methods of Folding 557, 559 


Napkins, Collegian 51^8 

Flitt or Fan 500 

Mitre. 558 

Neapiilitan 538 

Star and Rose 557 

Nasturtiums, Hnw to I'li kle sfin 

Neuralgia 456 

Nursery, Tlie (35, 43^. 

( )intment, Go'dcn 461) 

Magnetic (fu, 

Okra, How to Bnil , .j 

Omelet •_■.: 

Beef .n^ 

Cheese 22 j 

French 223 

Lent 223 

Puff 223 

Soufllec 223 

Onions. Baked 233 

Boiled 2 j3 

Fried 235 

Pickle 258 

Raw 235 

Spanish 259 

Ortolans, or any Small Birds, To took ... 174 

Oven, Condition of, for Bakinr 2 

Oysters, I'oiled 94 

Broili.d 9; 

Chowder 97 

Croquettes 97 

Curried 97 

Devilled 95 

Fricasseed 95 

Fri'''' 94 

Fritters 96 

in the Shell 95 

Omelet 96 

Panned 95 

Pates 97 

Pickled 98 

Pie 97 

Sausage 98 

Scalloped 96 

Short Cake 97 

Steamed 94 

Stewed 93, 94 

Panada, 444 

Parsnips, Fried 235 

How to Boil 235 

Partridges and Pheasants, To Cook 172 

Broiled 170 

Fried 172 

Pie 172 

Stewed 171 

To Lard and Roast 171 

Paste, Almond 431 

Barley 431 

For Complexion 430, 431 

Honey 431 

Pastry 348 

Pea Fowl 167 

Peaches, Canning 397 

Sweet, Pickle 264 

Pears, Canning 397 

and (Quinces, Sweet Pickle 365 






it ' ' '^>^nH|i 





f *' ' 'tt''' 

' I' 1 ' 

/'' ' 



i ' ' 



1, ■ 



IV'Ppoi I'kklo r5>i 

^^aIU'l■ '-J 

Perch, To 1- ry ~.) 

I'hcasant iir I'rairii- Chiikcii, r.idilrd. . . . i-( 

I'icrolilli, 1 Iciw til inn 111' -''i j 

Pick'cs ;■- 1 

P.nttlcil i-;f. 

Spaiilsli :■! ;, 

Swctt ■('( 

\'aric;y uf .■( ,. 

X'lr^iiiia Mi\cil ;?6o 

V.-llow j;;, :.'58 

F'ir, Aiiplc ^;o 

I'lanana ;5 ^ 

lilackbcn y 351 

Clu'c?!' 2'-" 

C'lu:rr\- ;^i 

<'li'"''!''l'- 354 

( iiiiKinul 535 

t ratkcr 3,0 

Cnmlx-rry 351 

Cream 3'x) 

Currant 3-1 

Custard 3(m 

Damson 351 

l''iK 354 

( iodSi'hcrry 351 

1 Itiinc 356 

I x-niou 352, 353 

I .emou t'rrani 333 

Marllxinuij^h 354 

Mince 358 

Mime Mi-at, witlinul Su^ar 3^9 

Mince Meat for 35. 1 

Mock Mince ;-- 1 

Molasses 337 

Oran.ijc 3s j 

I'eacli 3ro 

Pic I'ianl 35 ) 

l'iii^'''Pi '^' 35J 

Potato 335 

l'":'"^ 350 

Pumpkin 357, 35S 

Kaisin 357 

Kice 357 

Pie, Suvrar 337 

Sweet Potato 333 

Sweet I'otalo, Sliced 356 

Tomato 355 

\'ine.i>;ir 337 

Pis;, Haked i.)o 

I''eet.. ].)- 

Pigeons, Boiled i-'3 

I'roiled 173 

Pie 176 

Roast 173 

Stewed 175 

Pineapples, Cannin.v; 397 

Sweet Pickle 266 

Pleurisy 456 

Plunibiere 403 

Plums, Sweet Pickle -'65 

Pockets 19 

Poisons, Antidotes to 449, 450 

Polenta, How to Make 205 

Popovers 44 

Pork 135 


Pork, To r)ress 141 138 

llacklione, to (.'ook 138 

" and Turnips 138 

f'lear, How to Ctit up 136 

I'ricd S.dt 142 

Moss, How to (.'ul up 13s 

Roast 140 

Spare Kibs, to Cook T38 

" Hroiled 137 

_ Stuffed 138 

Steak, P.roiled 137 

" Fried 1-57 

Porrid>jc, ( )at-mcal 446 

Pot au I'eu 68 

Potatoes, A la Croquemitaine :^6 

A la Province J36 

I'aked 239 

I'reakfast 237 

Fried 237 

How to Cook 235, 236 

Kentucky 237 

Mashed 237 

Rissoles 237 

Souffle 237 

Sweet 238 

Sweet, Fried 238 

Poultry Raising 505 

l^antanis. Silver Spantrled 307 

Brahmas, 1 lark 517 

I.iKbi 516 

Cochins, IJuff 518 

Coop, Sini])le (.'Isii ken 526 

Drake, AyU-slmry 521 

Drinkinv; l-'onntaiii lor Poultry ... . 529 

I'uck, Rouen 522 

F.Kgs, Fertility of, 'In Ascertain.. 523 

Kxcelsior Poullry C!i"p 506 

Feedin.vf I loppi.T for I'oultry 528 

Fdwl, iJiseascs and Remedies 524 

Ciolden Polish 513 

Coose, iMuhden 523 

Cuinea Fowl 319 

Hamburjfs, Silver Spanyled 514 

Hennery, A Convenient 527 

How to Kill 150 

" Select 150 

leghorns, Rose, Comb lirown 513 

M'hite 50;^ 

Location for Poultry House 505 

Plymouth Rocks -i.., 511 

Rooster, White Pile Ciamc 508 

'I'urkeys 520 

Wyandiiltes 312 

Powder for Coinplexi' <u 432 

Prairie Chicken 173 

Preserves, Apple 387 

Cherry 3SS 

Citron 389 

Crab Apple 388 

Damson 388 

Fig 391 

Gooseberry 392 

('■rape 389 

How to make 386 

Lemon 391 

Orange 390 










, 523 

. 523 

• 519 

■ 514 
. 527 

, 150 

• 515 

• 509 
. 505 
■, 5" 
. 508 
. 520 

■ 512 

• 432 

• 173 
. 387 
. 3S-^ 

• 389 
. 388 
. 388 

• 391 

• 392 
. 389 
. 386 

. 391 

• 390 

PiL'scrves, Pearl, ''•^'"■«- 

IV-ai- 3«f'> J07 

l'incai)r)l(; . 3S8 

I'him.. ;;;;;; 389 

(Jiiincc. . 388 

^';,;;;:;!;;;o-:KA;pi,;.Myand Hia.;k:^^^ 

'I'oiiiato .' .'' 3S9 

WaliT or .M ii'sk '.m'JIo',; ''?' 

i'lHldin),', .Aliiiniul *• -^'^7 

Antjels' .....'.' 33''' 

Apple ■" 332 

Arrowroot. . -*•'" 

Hatter Mt 

I]lacklH:iry or KaspbJny .v. ^.tt, 

Jioilcd. ' 329 

lioiled Drca'ci ^^-3 

I5read .' 325 

Brown Hetty ^'3 

Brown Top. ^32 

Cabinet . 326 

Cherry 327 

Choeokitc. '.■,'.'. 329 

Christmas i'lu'in ^37. 338 

C:itron.. 32o 

Cfffee. ...'.'..'.'.',',[] 33.S 

Cocoaniit . V 332 

Cotta,s;e , 336, 337 

Cracker . , 324 

I'ineapnl,... '^^^'^^ 

'lit K 


Cup. , . 



Custard . 329 

I^clicious.....'. .■,'," 327 

Kchiionico's . , , 3^7 

Economical 328 

Eve's . . 
Fancy . . 
I'arina . 


Frozen . 
I'riiit. . . 



Celatine 329 

Genuine Kngiish I'lum' .' .' l^' 

treorgia ... 3'9 

Glace 326 

Hasty....'.'.'.'.'.'," 403 

Indian 33^ 

Indiana , ] 32" 

Irish Potato 325 

Jelly Roll., 342 

Kentucky.. 33" 

King's.... 325 

Kiss '.'.'.'.'.'.['. 331 

I.emon ' 334 

Lemon Meringue ^-'^ 

Tight " ' 335 

l^Iacaroni 332 

Manioca 34i 

Meringue.. 34o 

Milk ■,■;;. 330 

Molasses. 33' 

Mothers' 324 

Old Time..' .'.'.'. 331 

Orange,... 332 




I'him, with 
I'oor Man's 


'Jiiakini;. . . 

(Jllcril iiC. 

Railroad 325 

Rice., . 328 

Kich lircad 339 










Southern i'lli 


Steamed. . 

Suet ' 

'i'apioca... . . 

, J26 

• 34« 

• 337 

.; ji 


I'reakfast 4 ' 

I 'inner 44 

French '. ' 3'',i 

Preser\-e . 3*' I 

Puffets ,i''3 

Funch, .Milk II 

Fyfer Pickles ..'.'.■,■.■.'.■. II' 


Quail or Partridges, T, 


Rabbit, Fried 

I )ld-fashion'ed 'I'iarbecia d 


Radish Pod, IIo'w't',','piek|'e' 
vaisms, .Sweet i'iekled 


Rarebit', \V, 






Ribbons, ■ 

Kice, Hu\ 






Rolls, lire 







tow Id Distimj 
!s, To Cook... 
siu, Liniment 
I'o Clean 





. ...)M, .((V 

V to Cook 

4 -_ 

aroiii, etc. . ' '' 








.... H * 
M '" 

lish .... 

' "> 


y Washington 

s. . . . 

' ; 


lucky . . . 

^ > 



cr House .... 






=t ;.;;;;;: '^ 

"^ ;;;;;;::;;;; 1 

rif i ; I 


■ ' 

I I' I 







Rolls, Vir;,'Inia 15 

Viinkee 15 

N'lMsi Clem t8 

1< USks ■ 1 . 2-2 

Salad, Asparaijus 




Ilotllcd Dressing^x' 



I'rcain 1 >r(ssini; 




Kresh Fish 




Hungarian I'l.l,;: ■. . , . 





Mayonnaise J>ressing. 






Sweet 15reail 










Sally I.unn 2; 

Salmon I'aked 


or Sturgeon Steak 

Salsify, or Vegetable ( )vster 

baked ' 


Salves for Cuts and Burns_ 469, 

Sand Tarts 

Sandwiches, Grated Ham 



Potted Rabbit 


Sanitary Treatment of Infectious l)is- 

eases 471, 

Sauce, Anchovy 



Aux (Jualre Fruit 

l?oiled Pudding 


Burnt Uutter 





21 ■ 



















I ! in 











Sause, Celery Mayonii.n>e 1S9 

Chili .72 

("ocoanui 347 

Cold 344 

Cranb(;n \ 189 

Cream 185, 345 

Curry I'.iwiK r 190 

Drawn Putter 185 

Duchess, 347 

!•'•«*; 9'. "•^4 

for Fish u, 92 

for Wild Fowls 191 

Fish Fiver 92 

Foaming 345 

French 345 

Came 186 

(iood 344 

Hard.... 344, 345 

lloHandaise 191 

Horse-radish 189 

Italian 187 

.(elly 3.J6 

Femon 190, 345 

Lobster 191 

Maitre d'llole 187 

Maple Su.gar 346 

Mayonnai'i' 187 

.Melted P.ull.r 185 

.Mint 189 

Mushriium 188 

Onion 185 

Orange 346 

Oyster 190 

Parsley 188 

Peach 346 

Pineapple 346 

Piquante 185 

Pudding 344 

Roman 187 

Shrimp 91, 190 

Spanisli 92 

Strawberry 346 

I'artare 186 

Tomato 189 

Whippcnl (.'leam 344 

White 1S5, 186 

Wine 345 

Sauer Kraut, 1 low to make 233 

Sausage, lireakfast 200 

Croquettes 201 

Fancy Roll 200 

Recipe for 142 

Scarlet Fever, Trealinent lor 457 

Scones, Scotch 39 

Sea Kale, How to Cook 227 

How to Boil 82 

Shad, Baked 84 

Sheep's Tongue 135 

Shell Fisii 93 

Sherbet .Vpple 405 

Lemon 404 

Orange 404 

Pineapple 405 

Wine 405 

Shoat's Head, Stewed 140 

Jowl 140 

Southern Baked 140 




, 345 

. igi 
. 189 

. 187 

. 346 

. 19' 
. t87 
. 346 
,. 187 
.. 185 
. . 189 
. . 188 
.. 185 
, 190 



, 189 
. 344 
i, 186 
. 345 
. 233 
, 200 

. 200 
. 142 

. 93 
. 40s 
. 4'J4 
. 404 
. 405 
. 4" 5 
. 140 
. 14c 


Shoat's Head, To Roast a Quarter of, , . . nS 

Sii k, Care of the 437 

Silk and Thread Gloves, How to Clean,. 424 

Black, How to Renovate 413 

Handlccrchiefs, How to Clean 425 

or Woolen Goods, To remove Paint 

from 423, 427 

or Woolen Goods, To remove Stains 

from 423, 434 

or Woolen Shawls, How to Clean . . 423 

or Woolen, How to Wash 424 

Stockings, How to Clean 425 

Silk Worms, Culture of 552 

Skin, Chaffed or Sunburnt 434 

Rough or Chopped 434 

Slaw, Cold 233 

Hot 233 

Sleeplessness 455 

Small Hirds, Broiled 175 

Smoke House, Construction of 148 

Snap Beans 226 

Snipe, How Cooked 175 

Soap, Boiled 418 

Cold 4'8 

for Complexion 432 

Erasivc 424 

Family 418 

Hard 418 

Soft 418, 419 

Soda, Mint 447 

Sore Throat 453 

Souffle de Russe 37s 

Orange 372 

Soup, A la Reine 65 

Asparagus 74 

Bean 76 

Beef 6f, 64 

" withOkra 66 

Bouilli 66 

Bouillon 70 

Calf's Head 66 

Catfish 77 

Celery 7a 

Chicken 70 

Clam 78 

Consomme 71 

Corned Beef 6q 

Crab V / 

Cream 444 

Economical 73 

Egg 75 

Fish 78 

French 69 

Game 75 

Good 6s 

Green Pea 73 

Gumbo 71 

Julienne 75 

Lobster or Crab 77 

Macftroni 70 

Maigre 74 

Meatless Bean 76 

Mock Oyster 74 

" Turtle 68 

Mutton 66 

Noodle 68 

Okra 72 


Soup, Ox Tail 65 

Oyster 76 

Poor Man's 7a 

Potato 74 

Semolina 75 

Spanish 69 

Spinach 74 

Soup, Stock 63 

Swiss 73 

'J'errapin 68 

Tomato 73 

Turkish, Plain 71; 

Turtle 78 

" Bean 76 

Vegetable 72 

White 69 

Souse, To Make 141 

Spinach 226 

Sprains, Treatment of 465 

Squirrel, Barbecued 180 

Broiled iSn 

Fried 181 

Stewed 180 

Stew, Brunswick 192, 19 ^ 

Buttermilk 4(7 

Carolina 1 9(^1 

Cold Beef 196 

Gumbo 193 

Hotch Potch 196 

Irish 193 

Savory 192 

Southern (iunibo 194 

Strawberry Pyramid 377 

Sturgeon, Baked 85 

Boiled 84 

Scalloped 87 

Succotash 231 

Summer Complaint 460 

Sunburn, To Remove 432 

Sunstroke, Treatment for 467, 468 

Syllabub 372 

Tables of Weights and Measures 494 

Tarts, Almond 362 

Apple 362 

Cocoaniit 362 

Cream 362 

T,emon 3^2 

Shell 363 

Tea 57, 60 

Black 61 

Green 61 

How to make good 61 

Iced 61 

Terrapin, Stewed 100 

Time Table for Cooks 495 

T'oast 50, 52, 443 

Apple 54 

Beefsteak 203 

Bombay 53 

Breakfast 52 

Buttered 52 

Cream 53 

French 53 

German 53 

Ham 51 

Lunch 52, "04 



[' ' 

' ;i 


•oast, Milk 5,; 

' )ysler 54 

Sardine 54 

'nilrl, 'I'lie 4?8 

'i>iiial(pcs, Itakcil 22() 

I'roilccl i!2'i 

C'uiiiiin;,' ;io7 

Catsup, Cold u'n-! 

Karcic 230 

Tried 2?Q 

(Ciri-cii) I'iiklcs 2S7 

(( '.rocn), Swi'it I'irhlc I'f/i 

< )imlet 220 

Raw 228 

Ravioli aiix 2jn 

(RiptO I'icklis 257 

Scalloped , 221) 

S(iy 2^S 

Stewed 22S 

Smlfed '.! V 

'I'oast 2.'() 

'(Hitliarlie, Keincdy for 460, 461 

rialmeiit of the llody of a I'atictit after 
Kotovcry or Heath from a Contagious 

1 lisease 47'i 

lille, l'iiiea])ple 372 

rout, To Fry 

riilVos ' 


niili Iriittt . . . 
iirkey, Hoiled. 

I'oned ... 





It .-• 


n 1 




A la ]!oiir,i;eoi.s i2n 

Chops I i.S 

Crociuetto.s 20 1 

Cutlets I 111 

" Broiled 117 

" withdyslers T17 

Frieandeaii of 12.' 

I.oaf 121 

ur Hcef Loaf 1^7 

F.n.nlish Roast 


'■ Christinas 

" with Cranberry Saiiee 

" with Trufllos 


'I'o Steam a 


urn Overs 

iirlle Stew 

or I'crrapin, 

I'o Co 


\>al, Marblei! 11)7 

Mincud 121 

I'ate dc 121 

Ragout of Cold ,,j6 

Rissoles of 1 .'2, 21)1 

Roast 1 tij 

Roast I'illet of nt) 

Scallops : 18 

Steaks 116 

Stew 1 18, 119 

Stuffed and Cin-en I'eas 120 

Vegetables 225 

\'eKet, Mow to Clean y.r2 

X'enison, liaked 182 

llroiled 182 

Old-fashioned Way to Cook i8i 

Koast Haunt h of 181 

.Smoked 183 

Steak Uroiled 182 

Stew' 1K2, 183 

\'omiling, I'o Cheek 455 

■ 3-. 45. 4'' 



Corn Meal 




W.ihiiit>, I low to Fickle 

^\'ash, ( 'ompl( xion 4 ;:•, 

(^)iieen Hess Complexion 

Waterii'.elon Kind Fickle 

.Sweet I'Ickli' 

Wheat Cra<ked r,(i 

Whoopin's' Coui;h 

Wild Duik 

Salmi of 



Willi ( loose Roast 

Wild Turkey, ()ld Kentucky way to Cook 

Wild Turkey Roast 

Window Oarilening 

Wine Whey ' 

Woodcoc k 

1 hoi led 


Woolen ( iooils. How to Clean 

Worms, Remedy for 

Wounds, TreatuK'nt of 464, 

NWinkles, To Remove 


. 47 






Vcast 3, 4, 5, 6, 7, 8 


. 47 

















■ ■?, 






t ■ 





1 '. 


V ,1 M 

(, :;,,(. 

, t^i 


' "^i 





i ' ^ 






'. ^ 


! .3 

' 1 


^ : 


1 ■■ 

'■ k 

' f ' 

■ !l 

It . 

: 4 

: 1 



(^ 4i ^^^^^H^^H 












>, ^.,..- 

Wi m 


Bakinq Powdbr 
«<iS CHE BESC>«^ 


It adds to the flour the nutritious and strength-giving 
phosphates required by the system. 

It makes biscuit that dyspeptics can eat hot. 

It requires less shorteningthan any other baking powder. 

It makes biscuit that are sweet and palatable when cold. 

It is the strongest baking powder made. 

It is recommended by eminent Physicians. 

No other baking powder has these qualities. 


From Urs. A. A. QEDDES, Teacher of Cooking. 

I lin\p iiseil Hcirsford's UakiiiR Powder for tlic last six monlhs. 1 have tistcd it thorough- 
ly, and have wiTvv failed to ^ct good rt'sidts, when the directions were fully carried out. 1 
consider it equal to any in the market, and second to none. 

I take much pleasure in recommending; it to my conkiiij; classes, and to my friends gencr- 
ally. ALICE A. CKDbKS, ^..2 Inman Street, Cambridge, Mass. 

Prom MARION HARLAND, The well-known Authority on Cooking. 

I cheerfully commend the " llakinvr Preparations " of I'rofessor Ilorsford to the House- 
keepers of America. They deserve as honorable a place in the store-room and kitchen as does 
his Acid Phosphate in the family medicine-chest. MARION HARI.ANU. 

From Miss FARLOA, of the Famous Boston Cooking School. 

I have used Horsford's Baking Preparation with perfect success, for l?read, liiscuit and 
Cake. M. PARI.OA. 

Horsford'N Baking Powder In for wain by all Groccrm. TR¥ IT. 

Put up in glass bottles with wide mouths to admit a spoon. Every bottle warranted. 



''-.: '■■'^1 

V ■■I 

1; • k* 

i 1 ' ' 

M'^;-ii : 


For Doiiiesiic and l-'aiic^' Hyt^'in^^". 

For lO Cents sufficient Dye of any color Is given to Dye from 
one to four pounds of any goods, according to shade wanted. 


STOCKIXC.S. CARI'E'I' i;A(.S. R I l'.r.(^NS. Fl'.ATHERS. 

Or any fabric or fancy article to any shade wanted and without risk of 

TIIKSI''. Dyo; ni'<; fiir sii]H'ric.i- loallolhcr dyc! or dye-stuffs, not only in the tirivjlit sliades 
but in I'.l.ick, I'.Kiwii, X;ivy lllui:, Seal llrnwn, C!ardiual Red and (itlu'r dark and rich 
colors, so nuicli ilesin.-d by all, but liitlierlo not attainable (if >,'oi>d (|uality. I'.acll Dye is com- 
plete in itself, thereliy siivini,' all extra expense and trouble of buying other articles to set tlie 


WELLS, RICHARDSON & CO., Proprietors, Burlington, Vt. 


4 L ACTATED Food "a- 

A prominent physician says: "In my opinion tlie general use 
of Lactated Food would very largely reduces the alarm- 
ing death rate now prevalent among infants." 

Eminent Physicians, from Maine to California, who have given 
it a trial, endorse Lactated Food as superior to all other artifi- 
cial foods, it is especially recommended as 

A Perfect Food for Infants. 

A Corrective in Irrigation of Stomach or Bowels. 

An Article of Diet when Solid Food oanxiot te Used. 

A Preventive of Sick Headache. 

A Great Aid in Treating Dyspepsia in any Form. 

Of Grreat Value in Convalescence after Acute Disease. 

Three sizes, 25 cts., 50 cts., $1.00. Sold by all Dri .gists. 

piu:paki;d v,\